I have a recipe for molasses cookies that calls for 3 cups of butter-flavored shortening. I don't want to use that (actually, I don't have any; I never buy the stuff). Can I substitute 24 ounces of room-temperature unsalted butter? I hate to waste my recent gift of molasses in a runny, burnt cookie. Thanks for the advice.
I've canned for about 15 years, and never seen a recipe for pie filling. I've canned fruits and jams with success, so I'm thinking that you could can the fruit (which will have the sugar added, plus lemon juice for color preservation). Popping the lid later and heating the fruit with a thickener like cornstarch or arrowroot could give you pie-filling consistency. Got me thinking, though; I think I'll give that a shot this summer when the peaches and cherries come in.
Thanks for the help. I got cold feet on the butter/shortening substitution (I thought 24oz of butter was a LOT, too), so I searched for another recipe. Turned out more cakey than the butter-flavored shortening chewy one, but still good.
The original Paula Deen was a really good cook. The new and improved Paula Deen is not. I've used several of her recipes from the first couple of years of her show with good results. Now, with her impractical new set (so full of geegaws and junk there's little room for cooking), her recipes have gotten sortof overwrought. She's left her roots of traditional Southern or low-country cooking for "cuisine". Catch a rerun from the old days and you might find a recipe you like that gives good results.
My Braun has served me well for over 10 years, too. Take to heart, though, the advice to always have it fully immersed before engaging. Never lift it out in use, or it will spray your liquid everywhere. Hot liquid, usually, in my case. Be sure to have adequate depth of food in your pan or bowl before you start, too.
homemade bread. especially cornbread. reminds me of childhood, when i was never grumpy. not for long anyway. maybe they bribed me with cornbread.
Ice cream and cookie scoops are terribly hard to use. The lever is always on the right, so I wind up with dough or ice cream all over my hands. Liquid measuring cups always have ounces/cups on side for righties. I use a measuring beaker without a handle. I can open a can right-handed, so that's okay. When I was a kid, a hand-beater was torment; the crank is on the right side. You have to have left-handed scissors or you wear a blister on your left thumb knuckle.
smoked Gouda. tough choice, though.
Has to be Rendezvous in Memphis, TN!
Rendevous in Memphis for ribs; Jack's in Nashville for pulled pork.
I use the butter flavored shortening instead of butter because it fits my budget more and also it taste more buttery than butter. I use the Crisco brand which it now comes in 0 grams of Trans Fat . This is more Healthy wise. To substitiute BFS for butter is 1 cup BFS + 6 tsp water = 1cup (2 sticks) butter. To make a chewier cookie leave off the water when using BFS , adding the water will make it more cakey. The BFS makes a great buttercream frosting.
I have seen recipes for pie filling somewhere. May have been the Ball Blue Book. Combinations of fruit and sugar are ok in a waterbath canner. Some thickeners, flour I think, don't hold up well under high heat. Find a modern recipe and follow it.
I'd can the fruit and leave the pie-making recipe to when you actually want to make the pie.
I love canning! I've been doing it since I was a teen ager. If there's any way you can get your hands on a copy of Putting Food By grab a copy. This thing is like a compendium of canning knowledge, as is the older version of Joy of Cooking. PFB is out of print but still available as a used book.
Get the Ball Canning Book. It is simple, forthright and fairly complete. I've been canning for fifty (yes, count them) years and still turn to the Ball book when I have a question.
Oh I would be very careful if you want to add alcohol to anything you want to can. And why would you want to add alcohol to a pie filling?
Canning is really fun and you can live on the finished product all winter long. Take your time and read the instructions carefully before you start. It's easy once you do it. Enjoy.
Liznyc is right, the Ball website is very good and i also have the handbook which i keep right at my side in the kitchen during canning season. you can purchase this at Wal-Mart for 5 or 6 bucks. its a great thing to have around. i love canning, its so easy, not intimidating at all and, i gotta tell ya there's something about looking up on your shelf and seeing all what you have accomplished.
I do a fair amount of canning...but mostly red sauces, tomatoes, salsas, soups.....so not an expert on fruit....but when I am looking for canning info I research online at national or state food agency sites.
For a general starting point, the national center for home preservation is a great resource.
I also go to Ag Extension agency sites like that hosted by the University of MN....though every state has a similar site.....as do the provinces of Canada (university of Manitoba e.g.). Some are better than others.
Here's a specific link to the NM state univ. site which has a agriculture/home econ. page on canning pie fillings.
NM State University Ag & Home Ec Dept.
In general, state agricutlural extension agencies & regional colleges are a great resource for all kinds of food info.
I hope these resources help.
That sounds like a huge recipe - what's the yield?
Also, butter and shortening have distinctly different effects on cookies. Unless you want to profoundly change the outcome, I wouldn't sub more than half of the shortening for butter.
(Mmmmm molasses cookies make me think of Christmas... )
I love Paula Deen. She cooks the way I do, and she has fun doing it.
There seems to be a lot of food-snobbery backlash against most of the Food Network hosts and it's just Paula turn as a target.
I don't mind her too much, but I did gasp when I saw the Ladies' Brunch Burger this week. Burger, fried egg, bacon, on two donuts instead of a bun. Even she looked like she thought it was ridiculous.
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