See, I don't like using those to cut the apples for pie.... I have one. The slices when uneven create a better filling IMHO.unionrdr said:Fancy lookin pie there! We got one of those lil amish machines that peels,cores,& slices the apple all at once. Cut that spiral sliced now naked apple in half,& start pilin them up with seasoned sugar.
Sounds yummy!I made Zuppa Toscana (Ala Olive Garden) for the wife when the kids and I made a run to Indiana for the Feast of the Hunters Moon this weekend. I also made a crumb top apple pie. No pictures.
Yesterday made Beef Veggie soup the cheatin way. (Canned veggies were on sale!) But at least I used real potatoes...
Now that's got my attention!Roasted garlic Parmesan
If you use lye, be aware that it will leave discolorations on your pans or sheets.I use baking soda and do hear those reviews about lye
Use parchment.... It avoids that problem.passedpawn said:If you use lye, be aware that it will leave discolorations on your pans or sheets.
I use lye and it does leave a really nice glossy crust to them.
My wife is still pissed about the pretzel shapes on all the new cookie sheets.
I can't wait til I have something to contribute to this thread.