Lunch party Saturday

PeterLucas <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

It's gone from 3 to 7 people....... so far!!

Today (Friday) looks like being a busy day organising menus and
emailing the shopping list to the SO.

Between storms, it's been quite warm, so the chilled Sangria is going
to come in handy :-)

I have prawns a plenty, free range organic chooks, plenty of booze,
lots of salad gear........ all I need is an outstanding dessert that
none of them have had before (not at my place anyway!!).

The SO has already hinted (quite loudly) at my luscious Vanilla Slice.

(Secretly, I wanted to do my High Apple Pie again, so that I could
maybe get a decent slice to try..... but with the warmer weather, a
chilled Vanilla Slice looks to be the go.)

The hardest part in this recipe is pricking all the holes in the
pastry with a fork!!!

My comments are at the side. As stated, I don't make the icing, I use
some American brand of tinned vanilla frosting.

Opps!!!!! Forgot the link!!

http://www.recipezaar.com/131395

Quoted message said:

The end result???........

It's great mate, woof!!

On Thu, 11 Oct 2007 15:45:09 +0000 (UTC), PeterLucas <[email hidden]>

Quoted message said:

PeterLucas <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

It's gone from 3 to 7 people....... so far!!

Today (Friday) looks like being a busy day organising menus and
emailing the shopping list to the SO.

Between storms, it's been quite warm, so the chilled Sangria is going
to come in handy :-)

I have prawns a plenty, free range organic chooks, plenty of booze,
lots of salad gear........ all I need is an outstanding dessert that
none of them have had before (not at my place anyway!!).

The SO has already hinted (quite loudly) at my luscious Vanilla Slice.

(Secretly, I wanted to do my High Apple Pie again, so that I could
maybe get a decent slice to try..... but with the warmer weather, a
chilled Vanilla Slice looks to be the go.)

The hardest part in this recipe is pricking all the holes in the
pastry with a fork!!!

My comments are at the side. As stated, I don't make the icing, I use
some American brand of tinned vanilla frosting.

Opps!!!!! Forgot the link!!

http://www.recipezaar.com/131395

It sounds sweet enough to make my teeth hurt! I adore vanilla slice,
but it's got to be filled with real custard, made thick enough to
(literally) cut with a knife. Mmmmm...

"PeterLucas" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The SO has already hinted (quite loudly) at my luscious Vanilla Slice.

(Secretly, I wanted to do my High Apple Pie again, so that I could maybe
get a decent slice to try..... but with the warmer weather, a chilled
Vanilla Slice looks to be the go.)

The hardest part in this recipe is pricking all the holes in the pastry
with a fork!!!

Perhaps it was a little hyperbole on your part, but
Just got one of these -- there are two dockers on the page.
http://fantes.com/rolling_pins.htm#docker

I want to try to make some crackers -- some day!

Have you posted the High Apple Pie recipe?
Dee Dee

PeterLucas said:

PeterLucas <[email hidden]> wrote innews:[email hidden]:

Quoted message said:

It's gone from 3 to 7 people....... so far!!

Quoted message said:

Today (Friday) looks like being a busy day organising menus and
emailing the shopping list to the SO.

Quoted message said:

Between storms, it's been quite warm, so the chilled Sangria is going
to come in handy :-)

Quoted message said:

I have prawns a plenty, free range organic chooks, plenty of booze,
lots of salad gear........ all I need is an outstanding dessert that
none of them have had before (not at my place anyway!!).

Quoted message said:

The SO has already hinted (quite loudly) at my luscious Vanilla Slice.

Quoted message said:

(Secretly, I wanted to do my High Apple Pie again, so that I could
maybe get a decent slice to try..... but with the warmer weather, a
chilled Vanilla Slice looks to be the go.)

Quoted message said:

The hardest part in this recipe is pricking all the holes in the
pastry with a fork!!!

Quoted message said:

My comments are at the side. As stated, I don't make the icing, I use
some American brand of tinned vanilla frosting.

Opps!!!!! Forgot the link!!

http://www.recipezaar.com/131395

Quoted message said:

The end result???........

Quoted message said:

It's great mate, woof!!

With those "packets [of] vanilla instant pudding mix," it's almost
like homemade, or rather, semi-homemade.

--Bryan

Karen AKA Kajikit said:

On Thu, 11 Oct 2007 15:45:09 +0000 (UTC), PeterLucas <[email hidden]>

Quoted message said:

PeterLucas <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

It's gone from 3 to 7 people....... so far!!

Quoted message said:

Quoted message said:

Today (Friday) looks like being a busy day organising menus and
emailing the shopping list to the SO.

Quoted message said:

Quoted message said:

Between storms, it's been quite warm, so the chilled Sangria is going
to come in handy :-)

Quoted message said:

Quoted message said:

I have prawns a plenty, free range organic chooks, plenty of booze,
lots of salad gear........ all I need is an outstanding dessert that
none of them have had before (not at my place anyway!!).

Quoted message said:

Quoted message said:

The SO has already hinted (quite loudly) at my luscious Vanilla Slice.

Quoted message said:

Quoted message said:

(Secretly, I wanted to do my High Apple Pie again, so that I could
maybe get a decent slice to try..... but with the warmer weather, a
chilled Vanilla Slice looks to be the go.)

Quoted message said:

Quoted message said:

The hardest part in this recipe is pricking all the holes in the
pastry with a fork!!!

Quoted message said:

Quoted message said:

My comments are at the side. As stated, I don't make the icing, I use
some American brand of tinned vanilla frosting.

Quoted message said:

Opps!!!!! Forgot the link!!

Quoted message said:

http://www.recipezaar.com/131395

It sounds sweet enough to make my teeth hurt! I adore vanilla slice,
but it's got to be filled with real custard, made thick enough to
(literally) cut with a knife. Mmmmm...

Real custard? Like with egg yolks and such? "Vanilla instant pudding
mix" isn't good enough for you, eh?
You must be one of those food snobs 🙂

--Bryan

Oh pshaw, on Thu 11 Oct 2007 10:34:01a, Dee Dee meant to say...

Quoted message said:

"PeterLucas" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The SO has already hinted (quite loudly) at my luscious Vanilla Slice.

(Secretly, I wanted to do my High Apple Pie again, so that I could maybe
get a decent slice to try..... but with the warmer weather, a chilled
Vanilla Slice looks to be the go.)

The hardest part in this recipe is pricking all the holes in the pastry
with a fork!!!

Perhaps it was a little hyperbole on your part, but
Just got one of these -- there are two dockers on the page.
http://fantes.com/rolling_pins.htm#docker

Sorta gives nwe meaning to the brand Dockers (slacks). :-)

Quoted message said:

I want to try to make some crackers -- some day!

Have you posted the High Apple Pie recipe?
Dee Dee

--
Wayne Boatwright
__________________________________________________

The Rule of Fives states that all things happen in
fives, or are divisible by or are multiples of
five, or are somehow directly or indirectly
related to a five.

Oh pshaw, on Thu 11 Oct 2007 10:49:45a, Bobo Bonobo® meant to say...

Quoted message said:

PeterLucas said:

PeterLucas <[email hidden]> wrote
innews:[email hidden]:

Quoted message said:

It's gone from 3 to 7 people....... so far!!

Quoted message said:

Today (Friday) looks like being a busy day organising menus and
emailing the shopping list to the SO.

Quoted message said:

Between storms, it's been quite warm, so the chilled Sangria is going
to come in handy
:-)

Quoted message said:

I have prawns a plenty, free range organic chooks, plenty of booze,
lots of salad gear........ all I need is an outstanding dessert that
none of them have had before (not at my place anyway!!).

Quoted message said:

The SO has already hinted (quite loudly) at my luscious Vanilla
Slice.

Quoted message said:

(Secretly, I wanted to do my High Apple Pie again, so that I could
maybe get a decent slice to try..... but with the warmer weather, a
chilled Vanilla Slice looks to be the go.)

Quoted message said:

The hardest part in this recipe is pricking all the holes in the
pastry with a fork!!!

Quoted message said:

My comments are at the side. As stated, I don't make the icing, I use
some American brand of tinned vanilla frosting.

Opps!!!!! Forgot the link!!

http://www.recipezaar.com/131395

Quoted message said:

The end result???........

Quoted message said:

It's great mate, woof!!

With those "packets [of] vanilla instant pudding mix," it's almost
like homemade, or rather, semi-homemade.

--Bryan

Some of the packets of custard powder and pudding available in other parts
of the world besides the US, are actually pretty decent, not to be confused
with Jell-o brand pudding mix and the like. In the UK, Bird's custard
powder comes to mind. In Germany, Oetker's (sp).

--
Wayne Boatwright
__________________________________________________

The Rule of Fives states that all things happen in
fives, or are divisible by or are multiples of
five, or are somehow directly or indirectly
related to a five.

On Oct 11, 12:59 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

Oh pshaw, on Thu 11 Oct 2007 10:49:45a, Bobo Bonobo® meant to say...

Quoted message said:

PeterLucas said:

PeterLucas <[email hidden]> wrote
innews:[email hidden]:

Quoted message said:

Quoted message said:

> It's gone from 3 to 7 people....... so far!!

Quoted message said:

Quoted message said:

> Today (Friday) looks like being a busy day organising menus and
> emailing the shopping list to the SO.

Quoted message said:

Quoted message said:

> Between storms, it's been quite warm, so the chilled Sangria is going
> to come in handy
> :-)

Quoted message said:

Quoted message said:

> I have prawns a plenty, free range organic chooks, plenty of booze,
> lots of salad gear........ all I need is an outstanding dessert that
> none of them have had before (not at my place anyway!!).

Quoted message said:

Quoted message said:

> The SO has already hinted (quite loudly) at my luscious Vanilla
> Slice.

Quoted message said:

Quoted message said:

> (Secretly, I wanted to do my High Apple Pie again, so that I could
> maybe get a decent slice to try..... but with the warmer weather, a
> chilled Vanilla Slice looks to be the go.)

Quoted message said:

Quoted message said:

> The hardest part in this recipe is pricking all the holes in the
> pastry with a fork!!!

Quoted message said:

Quoted message said:

> My comments are at the side. As stated, I don't make the icing, I use
> some American brand of tinned vanilla frosting.

Quoted message said:

Quoted message said:

Opps!!!!! Forgot the link!!

Quoted message said:

Quoted message said:

http://www.recipezaar.com/131395

Quoted message said:

Quoted message said:

> The end result???........

Quoted message said:

Quoted message said:

> It's great mate, woof!!

Quoted message said:

With those "packets [of] vanilla instant pudding mix," it's almost
like homemade, or rather, semi-homemade.

Quoted message said:

--Bryan

Some of the packets of custard powder and pudding available in other parts
of the world besides the US, are actually pretty decent, not to be confused
with Jell-o brand pudding mix and the like. In the UK, Bird's custard
powder comes to mind. In Germany, Oetker's (sp).

I must claim ignorance there, and I know Peter is from Australia, but
the Recipzaar folks are assuming Jello.

Quoted message said:

--
Wayne Boatwright

--Bryan

Oh pshaw, on Thu 11 Oct 2007 11:30:07a, Bobo Bonobo® meant to say...

Quoted message said:

On Oct 11, 12:59 pm, Wayne Boatwright <wayneboatwright_@_gmail.com>

Quoted message said:

Oh pshaw, on Thu 11 Oct 2007 10:49:45a, Bobo Bonobo® meant to say...

Quoted message said:

On Oct 11, 10:45 am, PeterLucas <[email hidden]> wrote:
> PeterLucas <[email hidden]> wrote
> innews:[email hidden]:

Quoted message said:

> > It's gone from 3 to 7 people....... so far!!

Quoted message said:

> > Today (Friday) looks like being a busy day organising menus and
> > emailing the shopping list to the SO.

Quoted message said:

> > Between storms, it's been quite warm, so the chilled Sangria is
> > going to come in handy
> > :-)

Quoted message said:

> > I have prawns a plenty, free range organic chooks, plenty of
> > booze, lots of salad gear........ all I need is an outstanding
> > dessert that none of them have had before (not at my place
> > anyway!!).

Quoted message said:

> > The SO has already hinted (quite loudly) at my luscious Vanilla
> > Slice.

Quoted message said:

> > (Secretly, I wanted to do my High Apple Pie again, so that I could
> > maybe get a decent slice to try..... but with the warmer weather,
> > a chilled Vanilla Slice looks to be the go.)

Quoted message said:

> > The hardest part in this recipe is pricking all the holes in the
> > pastry with a fork!!!

Quoted message said:

> > My comments are at the side. As stated, I don't make the icing, I
> > use some American brand of tinned vanilla frosting.

Quoted message said:

> Opps!!!!! Forgot the link!!

Quoted message said:

>http://www.recipezaar.com/131395

Quoted message said:

> > The end result???........

Quoted message said:

> > It's great mate, woof!!

Quoted message said:

With those "packets [of] vanilla instant pudding mix," it's almost
like homemade, or rather, semi-homemade.

Quoted message said:

--Bryan

Some of the packets of custard powder and pudding available in other
parts of the world besides the US, are actually pretty decent, not to
be confus ed with Jell-o brand pudding mix and the like. In the UK,
Bird's custard powder comes to mind. In Germany, Oetker's (sp).

I must claim ignorance there, and I know Peter is from Australia, but
the Recipzaar folks are assuming Jello.

Quoted message said:

--
Wayne Boatwright

--Bryan

Yes, the recipe is probably referring to the Jell-o brand. The brands
available in the UK and Europe are more akin to a traditional blancmange
and quite tasty. More likely that is what Peter would be using.

--
Wayne Boatwright
__________________________________________________

The Rule of Fives states that all things happen in
fives, or are divisible by or are multiples of
five, or are somehow directly or indirectly
related to a five.

Wayne Boatwright said:

Yes, the recipe is probably referring to the Jell-o brand. The
brands available in the UK and Europe are more akin to a traditional
blancmange and quite tasty. More likely that is what Peter would be
using.

Wayne, just to clarify! In UK, jello is a clear jelly. Blancmange is a
milky kind of set desert?

Wayne Boatwright said:

Quoted message said:

Quoted message said:

Some of the packets of custard powder and pudding available in other
parts of the world besides the US, are actually pretty decent, not
to be confus ed with Jell-o brand pudding mix and the like. In the
UK, Bird's custard powder comes to mind. In Germany, Oetker's (sp).

I must claim ignorance there, and I know Peter is from Australia, but
the Recipzaar folks are assuming Jello.

Quoted message said:

--
Wayne Boatwright

--Bryan

Yes, the recipe is probably referring to the Jell-o brand. The
brands available in the UK and Europe are more akin to a traditional
blancmange and quite tasty. More likely that is what Peter would be
using.

Bird's custard powder is not used to make blancmange.

The message <[email hidden]>
from Wayne Boatwright <wayneboatwright_@_gmail.com> contains these words:

Quoted message said:

Quoted message said:

On Oct 11, 10:45 am, PeterLucas <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Quoted message said:

all I need is an outstanding dessert that
> none of them have had before (not at my place anyway!!).

Quoted message said:

Quoted message said:

With those "packets [of] vanilla instant pudding mix," it's almost
like homemade, or rather, semi-homemade.

--Bryan

Quoted message said:

Some of the packets of custard powder and pudding available in other parts
of the world besides the US, are actually pretty decent, not to be confused
with Jell-o brand pudding mix and the like. In the UK, Bird's custard
powder comes to mind.

I live in the UK. Bird Custard is popular at a certain level of
cooking but could not pass as part of "an outstanding dessert".
Everybody knows it from school dinners and canteen food; I've never been
served it as a dinner guest or in a restaurant Any half-way
knowledgeable UK cook will instantly detect its well known
taste/texture/colour in any dish, so trying to pass it off as something
extra special would be self-defeating.

Janet

Janet Baraclough said:

I live in the UK. Bird Custard is popular at a certain level of
cooking but could not pass as part of "an outstanding dessert".
Everybody knows it from school dinners and canteen food; I've never been
served it as a dinner guest or in a restaurant Any half-way
knowledgeable UK cook will instantly detect its well known
taste/texture/colour in any dish, so trying to pass it off as something
extra special would be self-defeating.

Not unlike being served Jello pudding products here.

Goomba38 said:

Janet Baraclough said:

I live in the UK. Bird Custard is popular at a certain level of
cooking but could not pass as part of "an outstanding dessert".
Everybody knows it from school dinners and canteen food; I've never been
served it as a dinner guest or in a restaurant Any half-way
knowledgeable UK cook will instantly detect its well known
taste/texture/colour in any dish, so trying to pass it off as something
extra special would be self-defeating.

Not unlike being served Jello pudding products here.

.... especially the instant varieties.

Karen AKA Kajikit <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Opps!!!!! Forgot the link!!

http://www.recipezaar.com/131395

It sounds sweet enough to make my teeth hurt! I adore vanilla slice,
but it's got to be filled with real custard, made thick enough to
(literally) cut with a knife. Mmmmm...

It's actually not that sweet, just very, *very* scrumptious (and heavy!!).

Bobo Bonobo® <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Quoted message said:

Opps!!!!! Forgot the link!!

Quoted message said:

http://www.recipezaar.com/131395

It sounds sweet enough to make my teeth hurt! I adore vanilla slice,
but it's got to be filled with real custard, made thick enough to
(literally) cut with a knife. Mmmmm...

Real custard? Like with egg yolks and such? "Vanilla instant pudding
mix" isn't good enough for you, eh?
You must be one of those food snobs 🙂

I've tried the 'real custard' ones, and they are rather plain. This one has
a 'continental' flavour.

"Dee Dee" <[email hidden]> wrote in news:felmqf$qkt$1
@registered.motzarella.org:

Quoted message said:

"PeterLucas" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The SO has already hinted (quite loudly) at my luscious Vanilla

Slice.

Quoted message said:

Quoted message said:

(Secretly, I wanted to do my High Apple Pie again, so that I could

maybe

Quoted message said:

Quoted message said:

get a decent slice to try..... but with the warmer weather, a chilled
Vanilla Slice looks to be the go.)

The hardest part in this recipe is pricking all the holes in the

pastry

Quoted message said:

Quoted message said:

with a fork!!!

Perhaps it was a little hyperbole on your part, but
Just got one of these -- there are two dockers on the page.
http://fantes.com/rolling_pins.htm#docker

Ooooooooooooooooo!!! The smaller one looks rather kinky!!! ;-)

No hyperbole though. For the amout of times I make something like this
(and this is the only recipe I do so far that requires 'pricking'😉 if I
bought one of those it'd be a drawer clogger.

Quoted message said:

I want to try to make some crackers -- some day!

Have you posted the High Apple Pie recipe?

Yep..............

http://i24.tinypic.com/n4yvmf.jpg

Bobo Bonobo® <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

http://www.recipezaar.com/131395

Quoted message said:

The end result???........

Quoted message said:

It's great mate, woof!!

With those "packets [of] vanilla instant pudding mix," it's almost
like homemade, or rather, semi-homemade.

It's quick, it's easy, less time fluffing around, and it tastes *great*.

The instant pudding I use is ..........

http://www.cottees.com.au/index.php?menuID=174

Bobo Bonobo® <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Quoted message said:

>http://www.recipezaar.com/131395

Quoted message said:

> > The end result???........

Quoted message said:

> > It's great mate, woof!!

Quoted message said:

With those "packets [of] vanilla instant pudding mix," it's almost
like homemade, or rather, semi-homemade.

Quoted message said:

--Bryan

Some of the packets of custard powder and pudding available in other
parts of the world besides the US, are actually pretty decent, not to
be confus

ed

Quoted message said:

with Jell-o brand pudding mix and the like. In the UK, Bird's
custard powder comes to mind. In Germany, Oetker's (sp).

I must claim ignorance there, and I know Peter is from Australia, but
the Recipzaar folks are assuming Jello.

The poster is from Oz.

http://www.recipezaar.com/member/214855