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Tell me, is there actually a way to make pumpkin pie taste of anything but sugar and cinnamon? Or is this simply one of those things that obey my general rule that "national dishes" should always be avoided like the plague?If you celebrate the American Thanksgiving, what are you doing for it this year? Are you looking forward to it?
Do you plan to go shopping on Black Friday?
Tell me, is there actually a way to make pumpkin pie taste of anything but sugar and cinnamon? Or is this simply one of those things that obey my general rule that "national dishes" should always be avoided like the plague?
Fair enough. It may be like Christmas pudding in England - a taste one has to acquire in childhood, really. Or do they eat Christmas pudding in N America?I can't cook. So I'm the last person you should ask about that.
Pumpkin cheesecake! Maple walnut pumpkin pie! Pumpkin spice latte pie! You don't have to stick to the classic pumpkin custard pie.Tell me, is there actually a way to make pumpkin pie taste of anything but sugar and cinnamon? Or is this simply one of those things that obey my general rule that "national dishes" should always be avoided like the plague?
I am cooking a 'turducken' (a gift from a friend) and taking it to some friend's house where hopefully it will be enjoyed by all.If you celebrate the American Thanksgiving, what are you doing for it this year? Are you looking forward to it?
Do you plan to go shopping on Black Friday?
Fair enough. It may be like Christmas pudding in England - a taste one has to acquire in childhood, really. Or do they eat Christmas pudding in N America?
(Reminds me: I need to make mine soon.)
I am cooking a 'turducken' (a gift from a friend) and taking it to some friend's house where hopefully it will be enjoyed by all.
I doubt I will do any shopping on Friday.
Considering sultanas a waste of space, as I do, I substitute chopped prunes, so it is a sort of plum pudding. At which point it then makes sense to put Armagnac in it......Plum pudding for me please
Considering sultanas a waste of space, as I do, I substitute chopped prunes, so it is a sort of plum pudding. At which point it then makes sense to put Armagnac in it......
I make mine with only 3/4 of the recommended sugar as I don't have that much of a sweet tooth. The only snag is this reduces its keeping qualities, so I do not try to them more than a few weeks ahead.
I have to get up and make the pies now, both vegan; one sweet potato and one is pumpkin.Tell me, is there actually a way to make pumpkin pie taste of anything but sugar and cinnamon? Or is this simply one of those things that obey my general rule that "national dishes" should always be avoided like the plague?
Tell me, is there actually a way to make pumpkin pie taste of anything but sugar and cinnamon?
Nothing. I'm British.
Black Friday, I hate it with a passion, I shall avoid going to any shop that day on principal. An American idea that we could have done without, like McDonalds and Trick or Treat.
Humbug