Posted by: jabber
Non-stick foil - 09/23/10 08:36 PM
That heavy duty non-stick aluminum foil Reynolds Wrap just
came out with, is excellent. It really works, making oven
baking much nicer.
Posted by: Anne Holmes
Re: Non-stick foil - 09/23/10 11:17 PM
I agree, Jabber. Since I tried it I won't go back to the old kind.
Posted by: jabber
Re: Non-stick foil - 09/24/10 01:09 PM
Anne,
Me either, Chief. I love this stuff and am so glad it was invented. Out with the old. In with the new!!!!
Posted by: Anne Holmes
Re: Non-stick foil - 09/24/10 06:01 PM
Wow, Jabber, you are almost convincing me to go make a nice juicy fall fruit pie, just so I can line the cookie sheet I put the pie on with the foil...
About 2 weeks ago I bought a frozen unbaked peach pie made by local nuns who support themselves by providing conference facilities and selling baked goods - it was delicious, but seemed like most of the juices overran their tin. I was SOOO glad I had used my foil - and didn't have to clean my oven.
So at the moment it seems pies and the foil are linked in my brain...
Not to mention that the pie was delicious!
Posted by: jabber
Re: Non-stick foil - 09/24/10 06:52 PM
Pie. I wish I liked to bake. The sound of homemade pie calls to
a person.
Posted by: jabber
Re: Non-stick foil - 09/25/10 12:13 PM
What's your favorite pie, Anne? I love cherry and chocolate and
lemon. Apple is okay but the others are great!!!
Posted by: chatty lady
Re: Non-stick foil - 09/26/10 12:34 AM
Just bought some delicious, huge rasberries at the weekend Farmers Market here and am baking a pie as I am posting this. I also bought strawberries and blueberries which will go on my cheesecake I am serving to my dinner guest tromorrow.
Posted by: Anonymous
Re: Non-stick foil - 09/26/10 07:16 PM
Sounds delicious, Chatty!
I ended up making a cherry dessert that has a crust and streusel topping, but is technically not a pie, as the crust is more of a shortbread or cookie crust.
I had to do this, as I didn't have a frozen piecrust to put the cherries in, and lacked either lard or oil to make a crust from scratch...
This turned out really great! The crust receipe I used is from an "apple cake" recipe from my grandmother, and I mixed two receipes together for the cherry filling. Then topped it all with chopped pecans and some organic granola cereal.
I actually wrote down the whole recipe, and I will post it if anyone is interested - oncce I get back to my desktop.
Typing on the laptop challenges me, and I and sure it would take forever to provide the recipe without errors.
Anne