And yes, I can hear the snide comments rearing their ugly heads now.
Anyhoo...

Some years back I made crustless quiches for people on the South Beach diet.
I got the recipe from their book. It said to line the muffin tins with
muffin tin papers. I did that but much of the quiche stuck to the paper like
glue. If the person tried to eat it all, they got paper in their mouth so
they could only eat the center of it.

Yesterday, I made this recipe which I think is the same as what I made
before.

http://www.momables.com/crustless-br...uiche-muffins/

I don't have the silicone inserts and am unlikely to buy them. Instead, I
greased the tins with olive oil. The first batch stuck very badly. I thought
maybe I needed more oil. Subsequent batches mostly still stuck. Once in a
while I would get a few that either didn't stick or stuck very little but
most were like they were welded to the pan. And I played hell trying to get
them out of the tins.

What did I do wrong?

On Fri, 2 Feb 2018 15:36:24 -0800, "Julie Bove"
> wrote:

>And yes, I can hear the snide comments rearing their ugly heads now.
>Anyhoo...
>
>Some years back I made crustless quiches for people on the South Beach diet.
>I got the recipe from their book. It said to line the muffin tins with
>muffin tin papers. I did that but much of the quiche stuck to the paper like
>glue. If the person tried to eat it all, they got paper in their mouth so
>they could only eat the center of it.
>
>Yesterday, I made this recipe which I think is the same as what I made
>before.
>
>http://www.momables.com/crustless-br...uiche-muffins/
>
>I don't have the silicone inserts and am unlikely to buy them. Instead, I
>greased the tins with olive oil. The first batch stuck very badly. I thought
>maybe I needed more oil. Subsequent batches mostly still stuck. Once in a
>while I would get a few that either didn't stick or stuck very little but
>most were like they were welded to the pan. And I played hell trying to get
>them out of the tins.
>
>What did I do wrong?

Use good non-stick muffin tins. Wilton tins are good. Otherwise, just
use decent Baker's Secret tins. And use BUTTER, not olive oil. After
buttering the tins, dust them lightly with flour, the same as you
would do if you were baking a cake or muffins.

Doris

"Doris Night" > wrote in message
...
> On Fri, 2 Feb 2018 15:36:24 -0800, "Julie Bove"
> > wrote:
>
>>And yes, I can hear the snide comments rearing their ugly heads now.
>>Anyhoo...
>>
>>Some years back I made crustless quiches for people on the South Beach
>>diet.
>>I got the recipe from their book. It said to line the muffin tins with
>>muffin tin papers. I did that but much of the quiche stuck to the paper
>>like
>>glue. If the person tried to eat it all, they got paper in their mouth so
>>they could only eat the center of it.
>>
>>Yesterday, I made this recipe which I think is the same as what I made
>>before.
>>
>>http://www.momables.com/crustless-br...uiche-muffins/
>>
>>I don't have the silicone inserts and am unlikely to buy them. Instead, I
>>greased the tins with olive oil. The first batch stuck very badly. I
>>thought
>>maybe I needed more oil. Subsequent batches mostly still stuck. Once in a
>>while I would get a few that either didn't stick or stuck very little but
>>most were like they were welded to the pan. And I played hell trying to
>>get
>>them out of the tins.
>>
>>What did I do wrong?
>
> Use good non-stick muffin tins. Wilton tins are good. Otherwise, just
> use decent Baker's Secret tins. And use BUTTER, not olive oil. After
> buttering the tins, dust them lightly with flour, the same as you
> would do if you were baking a cake or muffins.

These are very high quality non-stick tins. I can't use flour. The reason
for the no crust is to make them low carb.

On 2/2/2018 8:47 PM, Doris Night wrote:
> On Fri, 2 Feb 2018 15:36:24 -0800, "Julie Bove"
> > wrote:
>
>> And yes, I can hear the snide comments rearing their ugly heads now.
>> Anyhoo...
>>
>> Some years back I made crustless quiches for people on the South Beach diet.
>> I got the recipe from their book. It said to line the muffin tins with
>> muffin tin papers. I did that but much of the quiche stuck to the paper like
>> glue. If the person tried to eat it all, they got paper in their mouth so
>> they could only eat the center of it.
>>
>> Yesterday, I made this recipe which I think is the same as what I made
>> before.
>>
>> http://www.momables.com/crustless-br...uiche-muffins/
>>
>> I don't have the silicone inserts and am unlikely to buy them. Instead, I
>> greased the tins with olive oil. The first batch stuck very badly. I thought
>> maybe I needed more oil. Subsequent batches mostly still stuck. Once in a
>> while I would get a few that either didn't stick or stuck very little but
>> most were like they were welded to the pan. And I played hell trying to get
>> them out of the tins.
>>
>> What did I do wrong?
>
> Use good non-stick muffin tins. Wilton tins are good. Otherwise, just
> use decent Baker's Secret tins. And use BUTTER, not olive oil. After
> buttering the tins, dust them lightly with flour, the same as you
> would do if you were baking a cake or muffins.
>
> Doris
>
>

+1 on the Wiltons.

Their tins are the best non-stick around, imo.

On Fri, 2 Feb 2018 22:05:39 -0700, Caída de la casa >
wrote:

>On 2/2/2018 8:47 PM, Doris Night wrote:
>> On Fri, 2 Feb 2018 15:36:24 -0800, "Julie Bove"
>> > wrote:
>>
>>> And yes, I can hear the snide comments rearing their ugly heads now.
>>> Anyhoo...
>>>
>>> Some years back I made crustless quiches for people on the South Beach diet.
>>> I got the recipe from their book. It said to line the muffin tins with
>>> muffin tin papers. I did that but much of the quiche stuck to the paper like
>>> glue. If the person tried to eat it all, they got paper in their mouth so
>>> they could only eat the center of it.
>>>
>>> Yesterday, I made this recipe which I think is the same as what I made
>>> before.
>>>
>>> http://www.momables.com/crustless-br...uiche-muffins/
>>>
>>> I don't have the silicone inserts and am unlikely to buy them. Instead, I
>>> greased the tins with olive oil. The first batch stuck very badly. I thought
>>> maybe I needed more oil. Subsequent batches mostly still stuck. Once in a
>>> while I would get a few that either didn't stick or stuck very little but
>>> most were like they were welded to the pan. And I played hell trying to get
>>> them out of the tins.
>>>
>>> What did I do wrong?
>>
>> Use good non-stick muffin tins. Wilton tins are good. Otherwise, just
>> use decent Baker's Secret tins. And use BUTTER, not olive oil. After
>> buttering the tins, dust them lightly with flour, the same as you
>> would do if you were baking a cake or muffins.
>>
>> Doris
>
>+1 on the Wiltons.
>
>Their tins are the best non-stick around, imo.

Nordicware makes better non-stick muffin pans:
https://www.nordicware.com/catalog/p...n/category/41/
Nordicware makes all sorts of non-stick miniature cake pans

Chicago Metallic makes even better non-stick muffin pans:
http://www.chicagometallicbakeware.c...cake-pans.html
I use their giant muffin pans, excellent:
http://www.chicagometallicbakeware.c...uffin-pan.html

However ordinary muffin pans can be made non-stick by lightly coating
with Crisco and then lining with wax paper... wax paper will peel
right off... it's how I do my pineapple upsidedown cake.
For quiche brush with butter and line with a lettuce leaf, and it
becomes an edible no carb crust.

On 2/3/2018 9:33 AM, wrote:
> On Fri, 2 Feb 2018 22:05:39 -0700, CaÃ*da de la casa >
> wrote:
>
>> On 2/2/2018 8:47 PM, Doris Night wrote:
>>> On Fri, 2 Feb 2018 15:36:24 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>> And yes, I can hear the snide comments rearing their ugly heads now.
>>>> Anyhoo...
>>>>
>>>> Some years back I made crustless quiches for people on the South Beach diet.
>>>> I got the recipe from their book. It said to line the muffin tins with
>>>> muffin tin papers. I did that but much of the quiche stuck to the paper like
>>>> glue. If the person tried to eat it all, they got paper in their mouth so
>>>> they could only eat the center of it.
>>>>
>>>> Yesterday, I made this recipe which I think is the same as what I made
>>>> before.
>>>>
>>>> http://www.momables.com/crustless-br...uiche-muffins/
>>>>
>>>> I don't have the silicone inserts and am unlikely to buy them. Instead, I
>>>> greased the tins with olive oil. The first batch stuck very badly. I thought
>>>> maybe I needed more oil. Subsequent batches mostly still stuck. Once in a
>>>> while I would get a few that either didn't stick or stuck very little but
>>>> most were like they were welded to the pan. And I played hell trying to get
>>>> them out of the tins.
>>>>
>>>> What did I do wrong?
>>>
>>> Use good non-stick muffin tins. Wilton tins are good. Otherwise, just
>>> use decent Baker's Secret tins. And use BUTTER, not olive oil. After
>>> buttering the tins, dust them lightly with flour, the same as you
>>> would do if you were baking a cake or muffins.
>>>
>>> Doris
>>
>> +1 on the Wiltons.
>>
>> Their tins are the best non-stick around, imo.
>
> Nordicware makes better non-stick muffin pans:
> https://www.nordicware.com/catalog/p...n/category/41/
> Nordicware makes all sorts of non-stick miniature cake pans

I like the lighter coloration - no chance of burning there.

>
> Chicago Metallic makes even better non-stick muffin pans:
> http://www.chicagometallicbakeware.c...cake-pans.html
> I use their giant muffin pans, excellent:
> http://www.chicagometallicbakeware.c...uffin-pan.html
>

No quibbles there either - well made stuff.

> However ordinary muffin pans can be made non-stick by lightly coating
> with Crisco and then lining with wax paper... wax paper will peel
> right off... it's how I do my pineapple upsidedown cake.

A good tip, IF you have "ordinary" old pans...

> For quiche brush with butter and line with a lettuce leaf, and it
> becomes an edible no carb crust.

Now THAT is unique!

But regardless there's no call to rag on Wilton:

http://www.wilton.com/shop-bakeware/

http://www.wilton.com/mega-mini-flut....html#start=27

Look, there are enough depressions there to handle the whole fleet!

On Sat, 3 Feb 2018 09:53:22 -0700, Caída de la casa >
wrote:

>On 2/3/2018 9:33 AM, wrote:
>> On Fri, 2 Feb 2018 22:05:39 -0700, Caída de la casa >
>> wrote:
>>
>>> On 2/2/2018 8:47 PM, Doris Night wrote:
>>>> On Fri, 2 Feb 2018 15:36:24 -0800, "Julie Bove"
>>>> > wrote:
>>>>
>>>>> And yes, I can hear the snide comments rearing their ugly heads now.
>>>>> Anyhoo...
>>>>>
>>>>> Some years back I made crustless quiches for people on the South Beach diet.
>>>>> I got the recipe from their book. It said to line the muffin tins with
>>>>> muffin tin papers. I did that but much of the quiche stuck to the paper like
>>>>> glue. If the person tried to eat it all, they got paper in their mouth so
>>>>> they could only eat the center of it.
>>>>>
>>>>> Yesterday, I made this recipe which I think is the same as what I made
>>>>> before.
>>>>>
>>>>> http://www.momables.com/crustless-br...uiche-muffins/
>>>>>
>>>>> I don't have the silicone inserts and am unlikely to buy them. Instead, I
>>>>> greased the tins with olive oil. The first batch stuck very badly. I thought
>>>>> maybe I needed more oil. Subsequent batches mostly still stuck. Once in a
>>>>> while I would get a few that either didn't stick or stuck very little but
>>>>> most were like they were welded to the pan. And I played hell trying to get
>>>>> them out of the tins.
>>>>>
>>>>> What did I do wrong?
>>>>
>>>> Use good non-stick muffin tins. Wilton tins are good. Otherwise, just
>>>> use decent Baker's Secret tins. And use BUTTER, not olive oil. After
>>>> buttering the tins, dust them lightly with flour, the same as you
>>>> would do if you were baking a cake or muffins.
>>>>
>>>> Doris
>>>
>>> +1 on the Wiltons.
>>>
>>> Their tins are the best non-stick around, imo.
>>
>> Nordicware makes better non-stick muffin pans:
>> https://www.nordicware.com/catalog/p...n/category/41/
>> Nordicware makes all sorts of non-stick miniature cake pans
>
>I like the lighter coloration - no chance of burning there.
>
>>
>> Chicago Metallic makes even better non-stick muffin pans:
>> http://www.chicagometallicbakeware.c...cake-pans.html
>> I use their giant muffin pans, excellent:
>> http://www.chicagometallicbakeware.c...uffin-pan.html
>>
>
>No quibbles there either - well made stuff.
>
>> However ordinary muffin pans can be made non-stick by lightly coating
>> with Crisco and then lining with wax paper... wax paper will peel
>> right off... it's how I do my pineapple upsidedown cake.
>
>A good tip, IF you have "ordinary" old pans...
>
>> For quiche brush with butter and line with a lettuce leaf, and it
>> becomes an edible no carb crust.
>
>Now THAT is unique!
>
>But regardless there's no call to rag on Wilton:

Not ragging on Wilton, they sell ssome good stuff too, however I'm
pretty certain that they don't make the products they sell.
>
>http://www.wilton.com/shop-bakeware/
>
>http://www.wilton.com/mega-mini-flut....html#start=27
>
>Look, there are enough depressions there to handle the whole fleet!

That looks like a Nordicware knock off... the Bundt design is
registered to Nordicware
https://www.nordicware.com/catalog/p...n/category/41/

On 2/2/2018 10:47 PM, Doris Night wrote:
> Use good non-stick muffin tins. Wilton tins are good. Otherwise, just
> use decent Baker's Secret tins. And use BUTTER, not olive oil. After
> buttering the tins, dust them lightly with flour, the same as you
> would do if you were baking a cake or muffins.
>
> Doris

I don't have any non-stick muffin tins, Wilton or otherwise. My muffin
pans and cake pans are very old. Using butter (NOT olive oil) and a
light dusting of flour (tap out the excess) always does the trick.

Jill

"jmcquown" > wrote in message
...
> On 2/2/2018 10:47 PM, Doris Night wrote:
>> Use good non-stick muffin tins. Wilton tins are good. Otherwise, just
>> use decent Baker's Secret tins. And use BUTTER, not olive oil. After
>> buttering the tins, dust them lightly with flour, the same as you
>> would do if you were baking a cake or muffins.
>>
>> Doris
>
> I don't have any non-stick muffin tins, Wilton or otherwise. My muffin
> pans and cake pans are very old. Using butter (NOT olive oil) and a light
> dusting of flour (tap out the excess) always does the trick.

But flour can't be used for something like this because the reason they are
crustless is so they will be gluten free and/or low carb.

Julie Bove wrote:
> And yes, I can hear the snide comments rearing their ugly heads now.
> Anyhoo...
>
> Some years back I made crustless quiches for people on the South Beach
> diet. I got the recipe from their book. It said to line the muffin tins
> with muffin tin papers. I did that but much of the quiche stuck to the
> paper like glue. If the person tried to eat it all, they got paper in
> their mouth so they could only eat the center of it.
>
Silly, you are supposed to eat the paper liners with the muffin. They
are a valuable source of fiber and bulk in your diet.

"Julie Bove" > wrote in message
news
> And yes, I can hear the snide comments rearing their ugly heads now.
> Anyhoo...
>
> Some years back I made crustless quiches for people on the South Beach
> diet. I got the recipe from their book. It said to line the muffin tins
> with muffin tin papers. I did that but much of the quiche stuck to the
> paper like glue. If the person tried to eat it all, they got paper in
> their mouth so they could only eat the center of it.
>
> Yesterday, I made this recipe which I think is the same as what I made
> before.
>
> http://www.momables.com/crustless-br...uiche-muffins/
>
> I don't have the silicone inserts and am unlikely to buy them. Instead, I
> greased the tins with olive oil. The first batch stuck very badly. I
> thought maybe I needed more oil. Subsequent batches mostly still stuck.
> Once in a while I would get a few that either didn't stick or stuck very
> little but most were like they were welded to the pan. And I played hell
> trying to get them out of the tins.
>
> What did I do wrong?

Use a non-stick pan. And I would think a quiche would not benefit from the
flavor of olive oil. Heat the pan first, then grease with something like
Crisco.



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"Paul M. Cook" > wrote in message
news
>
> "Julie Bove" > wrote in message
> news
>> And yes, I can hear the snide comments rearing their ugly heads now.
>> Anyhoo...
>>
>> Some years back I made crustless quiches for people on the South Beach
>> diet. I got the recipe from their book. It said to line the muffin tins
>> with muffin tin papers. I did that but much of the quiche stuck to the
>> paper like glue. If the person tried to eat it all, they got paper in
>> their mouth so they could only eat the center of it.
>>
>> Yesterday, I made this recipe which I think is the same as what I made
>> before.
>>
>> http://www.momables.com/crustless-br...uiche-muffins/
>>
>> I don't have the silicone inserts and am unlikely to buy them. Instead, I
>> greased the tins with olive oil. The first batch stuck very badly. I
>> thought maybe I needed more oil. Subsequent batches mostly still stuck.
>> Once in a while I would get a few that either didn't stick or stuck very
>> little but most were like they were welded to the pan. And I played hell
>> trying to get them out of the tins.
>>
>> What did I do wrong?
>
> Use a non-stick pan. And I would think a quiche would not benefit from
> the flavor of olive oil. Heat the pan first, then grease with something
> like Crisco.

They are nonstick but I don't use Crisco.

On 2/3/2018 5:10 PM, Julie Bove wrote:
>
> "Paul M. Cook" > wrote in message
> news
>>
>>
>> Use a non-stick pan.Â* And I would think a quiche would not benefit
>> from the flavor of olive oil.Â* Heat the pan first, then grease with
>> something like Crisco.
>
> They are nonstick but I don't use Crisco.

Obviously the pan was NOT non-stick if you had such trouble with
sticking. As you like to say "dur". But please go ahead and discard
every possible suggestion.

Jill

"Julie Bove" > wrote in message
news
>
> "Paul M. Cook" > wrote in message
> news
>>
>> "Julie Bove" > wrote in message
>> news
>>> And yes, I can hear the snide comments rearing their ugly heads now.
>>> Anyhoo...
>>>
>>> Some years back I made crustless quiches for people on the South Beach
>>> diet. I got the recipe from their book. It said to line the muffin tins
>>> with muffin tin papers. I did that but much of the quiche stuck to the
>>> paper like glue. If the person tried to eat it all, they got paper in
>>> their mouth so they could only eat the center of it.
>>>
>>> Yesterday, I made this recipe which I think is the same as what I made
>>> before.
>>>
>>> http://www.momables.com/crustless-br...uiche-muffins/
>>>
>>> I don't have the silicone inserts and am unlikely to buy them. Instead,
>>> I greased the tins with olive oil. The first batch stuck very badly. I
>>> thought maybe I needed more oil. Subsequent batches mostly still stuck.
>>> Once in a while I would get a few that either didn't stick or stuck very
>>> little but most were like they were welded to the pan. And I played hell
>>> trying to get them out of the tins.
>>>
>>> What did I do wrong?
>>
>> Use a non-stick pan. And I would think a quiche would not benefit from
>> the flavor of olive oil. Heat the pan first, then grease with something
>> like Crisco.
>
> They are nonstick but I don't use Crisco.

Something like as in something that has litle or no taste. Butter would
burn but you hate it anyway.



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"Paul M. Cook" > wrote in message
news
>
> "Julie Bove" > wrote in message
> news
>>
>> "Paul M. Cook" > wrote in message
>> news
>>>
>>> "Julie Bove" > wrote in message
>>> news >>>> And yes, I can hear the snide comments rearing their ugly heads now.
>>>> Anyhoo...
>>>>
>>>> Some years back I made crustless quiches for people on the South Beach
>>>> diet. I got the recipe from their book. It said to line the muffin tins
>>>> with muffin tin papers. I did that but much of the quiche stuck to the
>>>> paper like glue. If the person tried to eat it all, they got paper in
>>>> their mouth so they could only eat the center of it.
>>>>
>>>> Yesterday, I made this recipe which I think is the same as what I made
>>>> before.
>>>>
>>>> http://www.momables.com/crustless-br...uiche-muffins/
>>>>
>>>> I don't have the silicone inserts and am unlikely to buy them. Instead,
>>>> I greased the tins with olive oil. The first batch stuck very badly. I
>>>> thought maybe I needed more oil. Subsequent batches mostly still stuck.
>>>> Once in a while I would get a few that either didn't stick or stuck
>>>> very little but most were like they were welded to the pan. And I
>>>> played hell trying to get them out of the tins.
>>>>
>>>> What did I do wrong?
>>>
>>> Use a non-stick pan. And I would think a quiche would not benefit from
>>> the flavor of olive oil. Heat the pan first, then grease with something
>>> like Crisco.
>>
>> They are nonstick but I don't use Crisco.
>
> Something like as in something that has litle or no taste. Butter would
> burn but you hate it anyway.

Has nothing to do with the taste. Shortening isn't healthy.

On Tuesday, February 6, 2018 at 3:47:32 AM UTC-7, Julie Bove wrote:
> "Paul M. Cook" > wrote in message
> news
> >
> > "Julie Bove" > wrote in message
> > news
> >>
> >> "Paul M. Cook" > wrote in message
> >> news > >>>
> >>> "Julie Bove" > wrote in message
> >>> news > >>>> And yes, I can hear the snide comments rearing their ugly heads now.
> >>>> Anyhoo...
> >>>>
> >>>> Some years back I made crustless quiches for people on the South Beach
> >>>> diet. I got the recipe from their book. It said to line the muffin tins
> >>>> with muffin tin papers. I did that but much of the quiche stuck to the
> >>>> paper like glue. If the person tried to eat it all, they got paper in
> >>>> their mouth so they could only eat the center of it.
> >>>>
> >>>> Yesterday, I made this recipe which I think is the same as what I made
> >>>> before.
> >>>>
> >>>> http://www.momables.com/crustless-br...uiche-muffins/
> >>>>
> >>>> I don't have the silicone inserts and am unlikely to buy them. Instead,
> >>>> I greased the tins with olive oil. The first batch stuck very badly. I
> >>>> thought maybe I needed more oil. Subsequent batches mostly still stuck.
> >>>> Once in a while I would get a few that either didn't stick or stuck
> >>>> very little but most were like they were welded to the pan. And I
> >>>> played hell trying to get them out of the tins.
> >>>>
> >>>> What did I do wrong?
> >>>
> >>> Use a non-stick pan. And I would think a quiche would not benefit from
> >>> the flavor of olive oil. Heat the pan first, then grease with something
> >>> like Crisco.
> >>
> >> They are nonstick but I don't use Crisco.
> >
> > Something like as in something that has litle or no taste. Butter would
> > burn but you hate it anyway.
>
> Has nothing to do with the taste. Shortening isn't healthy.

Just not healthy for YOU...the majority of people have few problems with it
unless they eat huge quantities of it.
====

Crisco shortening has no transfat now.

> wrote in message
...
> Crisco shortening has no transfat now.

So? I don't use any kind of shortening for anything!

Julie Bove wrote:
>
> > wrote in message
> ...
>> Crisco shortening has no transfat now.
>
> So? I don't use any kind of shortening for anything!

What do you use ... vaseline?

Hank Rogers wrote:
>Julie Bove wrote:
>> <coltwvu wrote:
>>
>>> Crisco shortening has no transfat now.
>>
>> So? I don't use any kind of shortening for anything!
>
>What do you use ... vaseline?

Um, I already thought of that, but then I figured Julie is more the
K-Y Jelly type... but I was being polite. I still think she should
try the lettuce leaves... I never heard of anyone being allergic to
iceberg. If she comes back saying iceberg lettuce gives her noonie
a rash we're done, I'll never open her posts again. Julie, here's
your last licks, slather your noonie with Bag Balm. LOL-LOL

"Hank Rogers" > wrote in message
news
> Julie Bove wrote:
>>
>> > wrote in message
>> ...
>>> Crisco shortening has no transfat now.
>>
>> So? I don't use any kind of shortening for anything!
>
> What do you use ... vaseline?

Ew.

Julie Bove wrote:
><coltwvu wrote:
>>
>> Crisco shortening has no transfat now.
>
>So? I don't use any kind of shortening for anything!

So how come you're only 4' 9"? LOL

On 2/3/2018 10:44 PM, wrote:
> only 4' 9"
>

https://imgur.com/a/tnXkO LOL!

On Sat, 3 Feb 2018 22:19:44 -0600, Sqwertz >
wrote:

>On Sat, 3 Feb 2018 19:10:43 -0800, Julie Bove wrote:
>
>> > wrote in message
>> ...
>>> Crisco shortening has no transfat now.
>>
>> So? I don't use any kind of shortening for anything!
>
>When will people learn?

Julie is ascared of shortening, she doesn't want to become a dwarf.
Ahahahahahahahahahahahahahahahahahahahahahahahaha. . . .

On 2/3/2018 11:23 PM, wrote:
> doesn't want to become a dwarf.
> Ahahahahahahahahahahahahahahahahahahahahahahahaha. . . .
>
https://imgur.com/a/tnXkO LOL!

On Sat, 3 Feb 2018 22:19:44 -0600, Sqwertz >
wrote:

>On Sat, 3 Feb 2018 19:10:43 -0800, Julie Bove wrote:
>
>> > wrote in message
>> ...
>>> Crisco shortening has no transfat now.
>>
>> So? I don't use any kind of shortening for anything!
>
>When will people learn?

You're on repeat. When will you learn?

On 2/3/2018 9:19 PM, Sqwertz wrote:
> On Sat, 3 Feb 2018 19:10:43 -0800, Julie Bove wrote:
>
>> > wrote in message
>> ...
>>> Crisco shortening has no transfat now.
>>
>> So? I don't use any kind of shortening for anything!
>
> When will people learn?
>
> -sw
>

When will you quit stalking women?

On 2/4/2018 11:24 AM, Sqwertz wrote:
> On 2/3/2018 9:19 PM, Sqwertz wrote:
>> On Sat, 3 Feb 2018 19:10:43 -0800, Julie Bove wrote:
>>
>>> > wrote in message
>>> ...
>>>> Crisco shortening has no transfat now.
>>>
>>> So? I don't use any kind of shortening for anything!
>>
>> When will people learn?
>>
>> -sw
>>
>
> When will you quit stalking women?
>

https://groups.google.com/forum/#!search/$20W.$20Lohman


https://groups.google.com/forum/#!search/casa$20boner

My mental health professional has directed me to apologize to this
group at large and to Marty and Steven in specific for acting out
here. A change in my medications is being made to address a disorder I
have been experiencing this summer. I will be monitored, but I am no
longer allowed to engage in certain activities I previously have
enjoyed as they exacerbate my condition. I apologize for being
disruptive, in a better state of mind this was generally not an issue
for me.

Sqwertz wrote:

> On Sat, 3 Feb 2018 19:10:43 -0800, Julie Bove wrote:
>
> > > wrote in message
> > ...
> >> Crisco shortening has no transfat now.
> >
> > So? I don't use any kind of shortening for anything!
>
> When will people learn?
>
> -sw

Not sure what you mean here but I use shortening in cookies and for
greasing brownie pans. I'm sure I use it elsewhere at times but diesnt
come to mind just now.

"cshenk" > wrote in message
...
> Sqwertz wrote:
>
>> On Sat, 3 Feb 2018 19:10:43 -0800, Julie Bove wrote:
>>
>> > > wrote in message
>> > ...
>> >> Crisco shortening has no transfat now.
>> >
>> > So? I don't use any kind of shortening for anything!
>>
>> When will people learn?
>>
>> -sw
>
> Not sure what you mean here but I use shortening in cookies and for
> greasing brownie pans. I'm sure I use it elsewhere at times but diesnt
> come to mind just now.

Nope. I never use it. As in ever. We are all trying to eat healthy foods. I
rarely ever make sweets. I do occasionally make a cobbler or fruit crisp. I
made coconut haystacks for Christmas. Prior to that, I made some flourless
peanut butter cookies but that was probably in the fall. Also made a small
birthday cake in Nov. That was a dump cake so no need to grease the pan.
When I make bread, if I need to oil the pans, I use olive or avocado oil.

On 2/2/2018 6:36 PM, Julie Bove wrote:
> And yes, I can hear the snide comments rearing their ugly heads now.
> Anyhoo...
>
> Some years back I made crustless quiches for people on the South Beach
> diet. I got the recipe from their book. It said to line the muffin tins
> with muffin tin papers. I did that but much of the quiche stuck to the
> paper like glue. If the person tried to eat it all, they got paper in
> their mouth so they could only eat the center of it.
>
> Yesterday, I made this recipe which I think is the same as what I made
> before.
>
> http://www.momables.com/crustless-br...uiche-muffins/
>
> I don't have the silicone inserts and am unlikely to buy them. Instead,
> I greased the tins with olive oil. The first batch stuck very badly. I
> thought maybe I needed more oil. Subsequent batches mostly still stuck.
> Once in a while I would get a few that either didn't stick or stuck very
> little but most were like they were welded to the pan. And I played hell
> trying to get them out of the tins.
>
> What did I do wrong?

The mistake was trying to modify the recipe. I read the recipe. Olive
oil for quiche, crustless or not, is a mistake. It did not specify
olive oil to grease unlined muffin tin cups.

It sounds like you used paper liners like you remembered from whenever.
The cheap paper liners you can buy for kids cupcakes? Not suitable for
this recipe.

Jill

On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown >
wrote:

>On 2/2/2018 6:36 PM, Julie Bove wrote:
>> And yes, I can hear the snide comments rearing their ugly heads now.
>> Anyhoo...
>>
>> Some years back I made crustless quiches for people on the South Beach
>> diet. I got the recipe from their book. It said to line the muffin tins
>> with muffin tin papers. I did that but much of the quiche stuck to the
>> paper like glue. If the person tried to eat it all, they got paper in
>> their mouth so they could only eat the center of it.
>>
>> Yesterday, I made this recipe which I think is the same as what I made
>> before.
>>
>> http://www.momables.com/crustless-br...uiche-muffins/
>>
>> I don't have the silicone inserts and am unlikely to buy them. Instead,
>> I greased the tins with olive oil. The first batch stuck very badly. I
>> thought maybe I needed more oil. Subsequent batches mostly still stuck.
>> Once in a while I would get a few that either didn't stick or stuck very
>> little but most were like they were welded to the pan. And I played hell
>> trying to get them out of the tins.
>>
>> What did I do wrong?
>
>The mistake was trying to modify the recipe. I read the recipe. Olive
>oil for quiche, crustless or not, is a mistake. It did not specify
>olive oil to grease unlined muffin tin cups.
>
>It sounds like you used paper liners like you remembered from whenever.
>The cheap paper liners you can buy for kids cupcakes? Not suitable for
>this recipe.
>
>Jill

Agreed... I bake muffins often but never use those paper liners, in
fact I won't buy muffins in those liners, they are not crusty. I have
jumbo non-stick muffin tins but I still grease them with Crisco...
Crisco makes a lovely crust... and you don't need to use much, a light
coating with my finger works well.

> wrote in message
news
> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown >
> wrote:
>
>>On 2/2/2018 6:36 PM, Julie Bove wrote:
>>> And yes, I can hear the snide comments rearing their ugly heads now.
>>> Anyhoo...
>>>
>>> Some years back I made crustless quiches for people on the South Beach
>>> diet. I got the recipe from their book. It said to line the muffin tins
>>> with muffin tin papers. I did that but much of the quiche stuck to the
>>> paper like glue. If the person tried to eat it all, they got paper in
>>> their mouth so they could only eat the center of it.
>>>
>>> Yesterday, I made this recipe which I think is the same as what I made
>>> before.
>>>
>>> http://www.momables.com/crustless-br...uiche-muffins/
>>>
>>> I don't have the silicone inserts and am unlikely to buy them. Instead,
>>> I greased the tins with olive oil. The first batch stuck very badly. I
>>> thought maybe I needed more oil. Subsequent batches mostly still stuck.
>>> Once in a while I would get a few that either didn't stick or stuck very
>>> little but most were like they were welded to the pan. And I played hell
>>> trying to get them out of the tins.
>>>
>>> What did I do wrong?
>>
>>The mistake was trying to modify the recipe. I read the recipe. Olive
>>oil for quiche, crustless or not, is a mistake. It did not specify
>>olive oil to grease unlined muffin tin cups.
>>
>>It sounds like you used paper liners like you remembered from whenever.
>>The cheap paper liners you can buy for kids cupcakes? Not suitable for
>>this recipe.
>>
>>Jill
>
> Agreed... I bake muffins often but never use those paper liners, in
> fact I won't buy muffins in those liners, they are not crusty. I have
> jumbo non-stick muffin tins but I still grease them with Crisco...
> Crisco makes a lovely crust... and you don't need to use much, a light
> coating with my finger works well.

Crusty muffins? I don't think they're supposed to be crusty.

"Julie Bove" > wrote in message
news
>
> > wrote in message
> news
>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown >
>> wrote:
>>
>>>On 2/2/2018 6:36 PM, Julie Bove wrote:
>>>> And yes, I can hear the snide comments rearing their ugly heads now.
>>>> Anyhoo...
>>>>
>>>> Some years back I made crustless quiches for people on the South Beach
>>>> diet. I got the recipe from their book. It said to line the muffin tins
>>>> with muffin tin papers. I did that but much of the quiche stuck to the
>>>> paper like glue. If the person tried to eat it all, they got paper in
>>>> their mouth so they could only eat the center of it.
>>>>
>>>> Yesterday, I made this recipe which I think is the same as what I made
>>>> before.
>>>>
>>>> http://www.momables.com/crustless-br...uiche-muffins/
>>>>
>>>> I don't have the silicone inserts and am unlikely to buy them. Instead,
>>>> I greased the tins with olive oil. The first batch stuck very badly. I
>>>> thought maybe I needed more oil. Subsequent batches mostly still stuck.
>>>> Once in a while I would get a few that either didn't stick or stuck
>>>> very
>>>> little but most were like they were welded to the pan. And I played
>>>> hell
>>>> trying to get them out of the tins.
>>>>
>>>> What did I do wrong?
>>>
>>>The mistake was trying to modify the recipe. I read the recipe. Olive
>>>oil for quiche, crustless or not, is a mistake. It did not specify
>>>olive oil to grease unlined muffin tin cups.
>>>
>>>It sounds like you used paper liners like you remembered from whenever.
>>>The cheap paper liners you can buy for kids cupcakes? Not suitable for
>>>this recipe.
>>>
>>>Jill
>>
>> Agreed... I bake muffins often but never use those paper liners, in
>> fact I won't buy muffins in those liners, they are not crusty. I have
>> jumbo non-stick muffin tins but I still grease them with Crisco...
>> Crisco makes a lovely crust... and you don't need to use much, a light
>> coating with my finger works well.
>
> Crusty muffins? I don't think they're supposed to be crusty.

I wouldn't care for crusty muffins.

Cheri

On Monday, February 5, 2018 at 9:14:46 AM UTC-5, Cheri wrote:

> I wouldn't care for crusty muffins.
>
> Cheri

Crusty tops. Soft bottoms.

They make really shallow muffin tins so that you
get all tops, but I think I'd find that lacking
balance.

Cindy Hamilton

On Mon, 5 Feb 2018 06:14:17 -0800, "Cheri" >
wrote:

>"Julie Bove" > wrote in message
>news
>>
>> > wrote in message
>> news
>>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown >
>>> wrote:
>>>
>>>>On 2/2/2018 6:36 PM, Julie Bove wrote:
>>>>> And yes, I can hear the snide comments rearing their ugly heads now.
>>>>> Anyhoo...
>>>>>
>>>>> Some years back I made crustless quiches for people on the South Beach
>>>>> diet. I got the recipe from their book. It said to line the muffin tins
>>>>> with muffin tin papers. I did that but much of the quiche stuck to the
>>>>> paper like glue. If the person tried to eat it all, they got paper in
>>>>> their mouth so they could only eat the center of it.
>>>>>
>>>>> Yesterday, I made this recipe which I think is the same as what I made
>>>>> before.
>>>>>
>>>>> http://www.momables.com/crustless-br...uiche-muffins/
>>>>>
>>>>> I don't have the silicone inserts and am unlikely to buy them. Instead,
>>>>> I greased the tins with olive oil. The first batch stuck very badly. I
>>>>> thought maybe I needed more oil. Subsequent batches mostly still stuck.
>>>>> Once in a while I would get a few that either didn't stick or stuck
>>>>> very
>>>>> little but most were like they were welded to the pan. And I played
>>>>> hell
>>>>> trying to get them out of the tins.
>>>>>
>>>>> What did I do wrong?
>>>>
>>>>The mistake was trying to modify the recipe. I read the recipe. Olive
>>>>oil for quiche, crustless or not, is a mistake. It did not specify
>>>>olive oil to grease unlined muffin tin cups.
>>>>
>>>>It sounds like you used paper liners like you remembered from whenever.
>>>>The cheap paper liners you can buy for kids cupcakes? Not suitable for
>>>>this recipe.
>>>>
>>>>Jill
>>>
>>> Agreed... I bake muffins often but never use those paper liners, in
>>> fact I won't buy muffins in those liners, they are not crusty. I have
>>> jumbo non-stick muffin tins but I still grease them with Crisco...
>>> Crisco makes a lovely crust... and you don't need to use much, a light
>>> coating with my finger works well.
>>
>> Crusty muffins? I don't think they're supposed to be crusty.
>
>I wouldn't care for crusty muffins.
>
>Cheri
>
The 'muffins' of today are really a cake.. They are not the same as
muffins that are made by pouring all the wet ingredients into the dry
all at once and folding together a maximum of 12 strokes, leaving a
lumpy batter. The texture is totally different. The tops become
slightly crusty and the crumb inside isn't smooth like cake.
Original muffins:
http://s1171.photobucket.com/user/ge...obhou.jpg.html
Janet US

"Cheri" > wrote in message
news
> "Julie Bove" > wrote in message
> news
>>
>> > wrote in message
>> news
>>> On Sun, 4 Feb 2018 20:41:14 -0500, jmcquown >
>>> wrote:
>>>
>>>>On 2/2/2018 6:36 PM, Julie Bove wrote:
>>>>> And yes, I can hear the snide comments rearing their ugly heads now.
>>>>> Anyhoo...
>>>>>
>>>>> Some years back I made crustless quiches for people on the South Beach
>>>>> diet. I got the recipe from their book. It said to line the muffin
>>>>> tins
>>>>> with muffin tin papers. I did that but much of the quiche stuck to the
>>>>> paper like glue. If the person tried to eat it all, they got paper in
>>>>> their mouth so they could only eat the center of it.
>>>>>
>>>>> Yesterday, I made this recipe which I think is the same as what I made
>>>>> before.
>>>>>
>>>>> http://www.momables.com/crustless-br...uiche-muffins/
>>>>>
>>>>> I don't have the silicone inserts and am unlikely to buy them.
>>>>> Instead,
>>>>> I greased the tins with olive oil. The first batch stuck very badly. I
>>>>> thought maybe I needed more oil. Subsequent batches mostly still
>>>>> stuck.
>>>>> Once in a while I would get a few that either didn't stick or stuck
>>>>> very
>>>>> little but most were like they were welded to the pan. And I played
>>>>> hell
>>>>> trying to get them out of the tins.
>>>>>
>>>>> What did I do wrong?
>>>>
>>>>The mistake was trying to modify the recipe. I read the recipe. Olive
>>>>oil for quiche, crustless or not, is a mistake. It did not specify
>>>>olive oil to grease unlined muffin tin cups.
>>>>
>>>>It sounds like you used paper liners like you remembered from whenever.
>>>>The cheap paper liners you can buy for kids cupcakes? Not suitable for
>>>>this recipe.
>>>>
>>>>Jill
>>>
>>> Agreed... I bake muffins often but never use those paper liners, in
>>> fact I won't buy muffins in those liners, they are not crusty. I have
>>> jumbo non-stick muffin tins but I still grease them with Crisco...
>>> Crisco makes a lovely crust... and you don't need to use much, a light
>>> coating with my finger works well.
>>
>> Crusty muffins? I don't think they're supposed to be crusty.
>
> I wouldn't care for crusty muffins.

I don't think I would either.

"jmcquown" > wrote in message
...
> On 2/2/2018 6:36 PM, Julie Bove wrote:
>> And yes, I can hear the snide comments rearing their ugly heads now.
>> Anyhoo...
>>
>> Some years back I made crustless quiches for people on the South Beach
>> diet. I got the recipe from their book. It said to line the muffin tins
>> with muffin tin papers. I did that but much of the quiche stuck to the
>> paper like glue. If the person tried to eat it all, they got paper in
>> their mouth so they could only eat the center of it.
>>
>> Yesterday, I made this recipe which I think is the same as what I made
>> before.
>>
>> http://www.momables.com/crustless-br...uiche-muffins/
>>
>> I don't have the silicone inserts and am unlikely to buy them. Instead, I
>> greased the tins with olive oil. The first batch stuck very badly. I
>> thought maybe I needed more oil. Subsequent batches mostly still stuck.
>> Once in a while I would get a few that either didn't stick or stuck very
>> little but most were like they were welded to the pan. And I played hell
>> trying to get them out of the tins.
>>
>> What did I do wrong?
>
> The mistake was trying to modify the recipe. I read the recipe. Olive
> oil for quiche, crustless or not, is a mistake. It did not specify olive
> oil to grease unlined muffin tin cups.
>
> It sounds like you used paper liners like you remembered from whenever.
> The cheap paper liners you can buy for kids cupcakes? Not suitable for
> this recipe.

I did not use paper liners this time. I greased the pans. Recipe did not say
what to use to grease them with. I originally (years ago) used a South Beach
recipe and it said to use the paper liners. I mentioned this to my friend
and she is going to give me her silicone liners. Not sure how many she has.
She said she ordered them years ago. Not sure why. She never cooks or bakes.
So if I make them again, we'll see how it goes.

On 2/4/2018 11:21 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 2/2/2018 6:36 PM, Julie Bove wrote:
>>> And yes, I can hear the snide comments rearing their ugly heads now.
>>> Anyhoo...
>>>
>>> Some years back I made crustless quiches for people on the South
>>> Beach diet. I got the recipe from their book. It said to line the
>>> muffin tins with muffin tin papers. I did that but much of the quiche
>>> stuck to the paper like glue. If the person tried to eat it all, they
>>> got paper in their mouth so they could only eat the center of it.
>>>
>>> Yesterday, I made this recipe which I think is the same as what I
>>> made before.
>>>
>>> http://www.momables.com/crustless-br...uiche-muffins/
>>>
>>> I don't have the silicone inserts and am unlikely to buy them.
>>> Instead, I greased the tins with olive oil. The first batch stuck
>>> very badly. I thought maybe I needed more oil. Subsequent batches
>>> mostly still stuck. Once in a while I would get a few that either
>>> didn't stick or stuck very little but most were like they were welded
>>> to the pan. And I played hell trying to get them out of the tins.
>>>
>>> What did I do wrong?
>>
>> The mistake was trying to modify the recipe.* I read the recipe.
>> Olive oil for quiche, crustless or not, is a mistake.* It did not
>> specify olive oil to grease unlined muffin tin cups.
>>
>> It sounds like you used paper liners like you remembered from
>> whenever. The cheap paper liners you can buy for kids cupcakes?* Not
>> suitable for this recipe.
>
> I did not use paper liners this time. I greased the pans. Recipe did not
> say what to use to grease them with.

Yes it did. "Butter or oil for muffin pan". NOT olive oil. At any
rate, I'd have used butter, not oil. Or a good non-stick muffin pan
that doesn't require greasing.

Jill

"jmcquown" > wrote in message
...
> On 2/4/2018 11:21 PM, Julie Bove wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 2/2/2018 6:36 PM, Julie Bove wrote:
>>>> And yes, I can hear the snide comments rearing their ugly heads now.
>>>> Anyhoo...
>>>>
>>>> Some years back I made crustless quiches for people on the South Beach
>>>> diet. I got the recipe from their book. It said to line the muffin tins
>>>> with muffin tin papers. I did that but much of the quiche stuck to the
>>>> paper like glue. If the person tried to eat it all, they got paper in
>>>> their mouth so they could only eat the center of it.
>>>>
>>>> Yesterday, I made this recipe which I think is the same as what I made
>>>> before.
>>>>
>>>> http://www.momables.com/crustless-br...uiche-muffins/
>>>>
>>>> I don't have the silicone inserts and am unlikely to buy them. Instead,
>>>> I greased the tins with olive oil. The first batch stuck very badly. I
>>>> thought maybe I needed more oil. Subsequent batches mostly still stuck.
>>>> Once in a while I would get a few that either didn't stick or stuck
>>>> very little but most were like they were welded to the pan. And I
>>>> played hell trying to get them out of the tins.
>>>>
>>>> What did I do wrong?
>>>
>>> The mistake was trying to modify the recipe. I read the recipe. Olive
>>> oil for quiche, crustless or not, is a mistake. It did not specify olive
>>> oil to grease unlined muffin tin cups.
>>>
>>> It sounds like you used paper liners like you remembered from whenever.
>>> The cheap paper liners you can buy for kids cupcakes? Not suitable for
>>> this recipe.
>>
>> I did not use paper liners this time. I greased the pans. Recipe did not
>> say what to use to grease them with.
>
> Yes it did. "Butter or oil for muffin pan". NOT olive oil. At any rate,
> I'd have used butter, not oil. Or a good non-stick muffin pan that
> doesn't require greasing.

Both are good, non stick pans. I generally use olive oil for everything.