Got the CI Best recipes I ordered (with your help). Made the blueberry pie

[cynupstateny]

yesterday and it's THE best one ever. Instead of using cornstarch or flour you grate a granny smith, wring it out and, along with a bit of ground tapioca, add that for a thickening agent. Let me know if anyone wants the recipe.

 

[deb-in-mi]

I've just started using tapico as a thickner - really like it!!

 

[angak]

yes please---the recipe. or send me a piece of pie.

 

[cynupstateny]

Oh, Ang- wish I had checked this site five minutes sooner-

Just ate the last piece.

I'll post it tomorrow.

 

[cynupstateny]

Found the recipe online, Ang, so I don't have to type it out.

http://thebittenword.typepad.com/thebittenword/2008/06/blueberry-pie.html

 

[angak]

thanks! but, I would have really enjoyed that last slice of pie

 

[wigs]

CynUpstateNY, their Creme Brulee REC on p 71 is one I've been using for yrs, with the exception

that my recipe calls for 3/4 cup sugar, but all other ingredients, amounts, and directions are identical, and it postively melts in your mouth!

I plan to try making your Blueberry Pie with the apple in it next week. Can't wait--I'm so glad you posted your +++ results! Thanks . . . Wigs

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=97060

 

[cheezz]

wow - 4 cups of heavy cream... it SHOULD melt in your mouth smileys/smile.gif

 

[wigs]

I looked up my notes on my hardcopy REC 2 let U know that I end up w/ 9 or 10 (6 oz ea) ramekins frm

that Creme Brulee recipe so it's not as bad individually as it may initially sound with the 4 cups heavy cream. One time my yield was even 11 ramekins. I usually fill each ramekin about 2/3 full.

That is a bit better yield than the mere 8 ramekins the recipe proposes. If my math is correct, my yield ends up containing approximately 1 oz less heavy cream per serving (or ramekin) so now you should not feel as guilty! ha!

 

[cheezz]

only feel guilty after I've eaten four of them smileys/smile.gif