Thanksgiving plans???

One year I cooked a Butterball and they had so much "butter" injected into it it was leaking out of the oven, I was like what is this puddle...It was a real pain cleaning all that up.

Yuck!

The last thing I heard was ...... "What is this lever for?" and as he said it --he flipped it.....

We had to disconnect the entire oven to get the oven to stop heating to the self clean temp and then wait for it to cool down for the oven to unlock.....

Jen you are lucky that didn't catch fire

I have canceled my self clean ... right after starting it... glad my oven isn't like that... once the element lit up I saw a piece of tin foil in there.. just wanted to get it out before it heated up

Anyone know which makes a spicier pumpkin pie, the pumpkin pie spice or putting the spices in separately?

I don't know about that, I've never used pumpkin pie spice, but I used maple syrup in my pie last year and it was the best pumpkin pie I ever had.

Did you just add the syrup or did it replace an ingredient? How much did you use?

I'll have to look for the recipe, I think it was in the Wegmans menu magazine. I'll look for it and let you know.

Well, I just quickly looked thru my menu magazines and didn't see it, it might have been on the can of pumpkin, I think it also used heavy cream instead of evaporated milk. Hope I can find it!! I googled it but haven't found one that sounds quite right yet.

Most call for Molasses, i would assume you sub. the molasses for the maple syrup?

Found one that has maple syrup and half 7 half cream,
http://allrecipes.com/Recipe/Pumpkin-Maple-Pie-Supreme/Detail.aspx

This message was edited Nov 22, 2010 5:44 PM

aaahhhh that might be it.. you are good!!!

sounds deliceous.

That's probably close, I was at Wegmans today but will run back tomorrow and look on their brand of pumpkin.

I don't like pumpkin pie spice...I use each spice by itself.....& I always put a little orange zest in my pumpkin pie.....

Bought our sugar free apple pie at an orchard today. That's probably cheating but it looks good.

My Mom needs sugar free....I'm making her a little pumpkin custard with Splenda...also doing a small cranberry sauce for her as well.....

I'm not a baker myself so had to depend on others.

So look forward to my mom's baking. She always does apple, lemon meringue and chocolate pudding pies and at least one cake.

I love anything with lemon!!!

this is the closest I could find, from memory of ingredients

http://www.chefrick.com/ultimate-pumpkin-pie/

Just heard a radio ad on myths of diabetes from the diabetes foundation...it's a myth that people with diabetes can't eat sweets...they say if you don't overindulge it's fine....as long as eaten with balanced healthy diet......
I always say natural is better and try not to eat too much artificial anything....I found all natural food coloring for my Christmas cookies...I am soooo glad, I was always leery of putting regular food coloring in my food...wondering how they actually make that stuff...

It's all about the exchanges. It's a tough, but doable, diet, in my opinion. My wife had it during the second pregnancy and she did fine.

Even with my "diet" if I have too many carbs I feel yucky.


Pies are baking as we speak( I had to make one for son's Thanksgiving party at school), I did the separate spices. I bought the large can of pumpkin....said to make 2 9" pies....well it made 2 9" and 2 mini ones...so I can taste test it to see if I like it this way with the spices...and if not I still have plenty of time to go buy some more pumpkin and make it differently

I get hypoglycemic if I have too many carbs - especially at breakfast.

I can't have hardly any carbs at breakfast, I go for almost 100% protein.

Squirrel?

going to my SIL for thanksgiving. DH is getting DD and friend from school after work tomorrow. Friend lives in CA, so she's coming here to join us.

As a diabetic for over 25 years I have seen a lot of food myths pass on.
You are right ,we can have sugar but not a lot of it.
As long as the carbohydrates measure 30 per meal you can arrange them any way you want. I dont eat bread at a holiday meal so I can have a small piece of pie.
Vedgtables are so low in carbs I dont count them unless its potatos.
ROBINDOG: when you bake with Splenda use 1/4 to less than 1/2 the amount of S and regular sugar. If the reciepe calls for a cup I use 1/3 cup S and the rest sugar.
A total substitution of S makes the dessert dry and funky.
I also bake with the granular Splenda.

Victor: your moms pies sound like something to treasure.

I follow the WeightWatchers diet and have kept my sugars at normal since July. Docs are lowering my meds too.
There is a lot of flexability in that program.

cool JoAnne!!

good work!!!

There will most likely be "back slideing" this season.

yeah but decreased meds are great!

I agree.
Do you get a day off before Thursday? Deb?

I'm working Tues and Wed, DH is going to PA Wed til Thurs AM, so I have plenty of time to cook, and it'll be just the 2 of us.
Then Fri night we have a sister sleep over, popcorn and movies, little gifts, and after breakfast, frost Christmas cookies. It's always a fun weekend.

Sister sleep over sounds nice. What would we do without them.

Sounds like a great weedend Deb!!
Would you like me to tell you what you do w/out a sister?? LOL
You wish you had one :(

My sister has a couple of friends who were only children.

They have a fantasy about the sister thing.It doesnt include the bickering and fighting and borrowing the blouse just ironed and stealing boyfriends etc.
Arguments over whose turn it is to do dishes.
If you can get thru that stage the adult years are geat.

Having 6 older brothers made me want one all the more!! LOL

I'll bet.

I refuse to give up our regular Christmas meal--roast beef, Yorkshire pudding & plum pudding & hard sauce, Otherwise thanksgiving is much easier. If you have stuffing who needs a piece of bread or potatoes. We eat duck instead of turkey so there is less of everything else to go along with it.