General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Damsel in dis Dress
 
Posts: n/a
Default Lemon Pie Filling Shortage

This is sorta on-topic. I'd planned on trying a lemon version of the "pie
filling cake" for Easter. I bought a white cake mix, Crisco for the
frosting (excellent recipe below), and coconut to sprinkle on top.

All that was left was the can of Wilderness lemon pie filling. There is
none to be had in this entire booming metropolis. I can only conclude that
the people in this community all make lemon pies for Easter.

Do any of the rest of you have similar problems with certain products being
impossible to find during holidays?

As promised:

* Exported from MasterCook *

Creamy White Frosting

Recipe By :Gail )
Serving Size : 18 Preparation Time :0:20
Categories : frostings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 egg white -- beaten foamy
2/3 cup skim milk -- lukewarm
1 teaspoon vanilla

1. With electric mixer, cream together the butter, shortening, and sugar.
2. Add egg white and beat well.
3. Add milk and vanilla, and beat for 10 minutes.

Description:
"This luscious frosting tastes like whipped cream!"
Copyright:
"RFC 3/10/1999"

- - - - - - - - - - - - - - - - - - -

Per serving: 143 Calories (kcal); 11g Total Fat; (66% calories from fat);
1g Protein; 12g Carbohydrate; 14mg Cholesterol; 60mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
1/2 Other Carbohydrates

NOTES : Frosts: 2 - 9" layers or 1 -13x9" oblong


--
Coming at you live, from beautiful Lake Woebegon
  #2 (permalink)   Report Post  
Wayne Boatwright
 
Posts: n/a
Default

On Sat 26 Mar 2005 10:57:52a, Damsel in dis Dress wrote in
rec.food.cooking:

> This is sorta on-topic. I'd planned on trying a lemon version of the
> "pie filling cake" for Easter. I bought a white cake mix, Crisco for
> the frosting (excellent recipe below), and coconut to sprinkle on top.
>
> All that was left was the can of Wilderness lemon pie filling. There is
> none to be had in this entire booming metropolis. I can only conclude
> that the people in this community all make lemon pies for Easter.


Jell-O has a boxed lemon pie filling. Could you use that? I'm not
familiar with te Wilderness filling.

> Do any of the rest of you have similar problems with certain products
> being impossible to find during holidays?


Can't remember specific items, but yes, it has happened on occasion.

> As promised:
>
> * Exported from MasterCook *
>
> Creamy White Frosting
>
> Recipe By :Gail )
> Serving Size : 18 Preparation Time :0:20
> Categories : frostings
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 cup butter
> 1/2 cup shortening
> 1 cup sugar
> 1 egg white -- beaten foamy
> 2/3 cup skim milk -- lukewarm
> 1 teaspoon vanilla
>
> 1. With electric mixer, cream together the butter, shortening, and
> sugar. 2. Add egg white and beat well.
> 3. Add milk and vanilla, and beat for 10 minutes.
>
> Description:
> "This luscious frosting tastes like whipped cream!"
> Copyright:
> "RFC 3/10/1999"


I put this frosting on the Hershey's Perfectly Chocolate Chocolate cake.
It's really good!

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
  #3 (permalink)   Report Post  
Damsel in dis Dress
 
Posts: n/a
Default

Wayne Boatwright >, if that's their real name,
wrote:

>On Sat 26 Mar 2005 10:57:52a, Damsel in dis Dress wrote in
>rec.food.cooking:
>

<SNIP>
>> All that was left was the can of Wilderness lemon pie filling. There is
>> none to be had in this entire booming metropolis. I can only conclude
>> that the people in this community all make lemon pies for Easter.

>
>Jell-O has a boxed lemon pie filling. Could you use that? I'm not
>familiar with te Wilderness filling.


I would imagine it would probably work, but I didn't want to experiment for
a holiday meal. I mean, we may even clear off the dining room table
instead of eating on the couch.

>> Do any of the rest of you have similar problems with certain products
>> being impossible to find during holidays?

>
>Can't remember specific items, but yes, it has happened on occasion.


Hope it hasn't left you in a lurch.

>> As promised:
>>
>> * Exported from MasterCook *
>>
>> Creamy White Frosting

>
>I put this frosting on the Hershey's Perfectly Chocolate Chocolate cake.
>It's really good!


That's exactly what we did for Barb Schaller's birthday once. Actually,
Crash made the cake for her. It was absolutely wonderful. And it has the
added benefit of not melting in high temperatures (it's magic).

Carol

--
Coming at you live, from beautiful Lake Woebegon
  #4 (permalink)   Report Post  
Dave Smith
 
Posts: n/a
Default

Damsel in dis Dress wrote:

> This is sorta on-topic. I'd planned on trying a lemon version of the "pie
> filling cake" for Easter. I bought a white cake mix, Crisco for the
> frosting (excellent recipe below), and coconut to sprinkle on top.
>
> All that was left was the can of Wilderness lemon pie filling. There is
> none to be had in this entire booming metropolis. I can only conclude that
> the people in this community all make lemon pies for Easter.
>
> Do any of the rest of you have similar problems with certain products being
> impossible to find during holidays?


I had a heck of a time finding cranberries jut before Thanksgiving last fall
and had to go to four different grocery stores before I found some. They had
only the frozen berries, not a problem if just using them for sauce.

Don't dismay about not finding lemon pie filling. Once I found out how simple
it was to make the stuff I stopped buying the packaged mix. All you need to do
its to mix cornstarch and sugar with cold water, add 2 egg yolks and then
boiling water. Stir it over medium heat until it boils and thickens. Add some
butter and grated lemon peel. One good juicy lemon should give you enough
juice. It's cheap and easy and it tastes better than the mix.


  #5 (permalink)   Report Post  
Damsel in dis Dress
 
Posts: n/a
Default

Dave Smith >, if that's their real name, wrote:

>Don't dismay about not finding lemon pie filling. Once I found out how simple
>it was to make the stuff I stopped buying the packaged mix. All you need to do
>its to mix cornstarch and sugar with cold water, add 2 egg yolks and then
>boiling water. Stir it over medium heat until it boils and thickens. Add some
>butter and grated lemon peel. One good juicy lemon should give you enough
>juice. It's cheap and easy and it tastes better than the mix.


I'll probably do that when there's more time to find out whether or not it
works in the cake recipe. I do like making my own puddings from scratch.

Carol

--
Coming at you live, from beautiful Lake Woebegon


  #6 (permalink)   Report Post  
Goomba38
 
Posts: n/a
Default

Damsel in dis Dress wrote:


> I'll probably do that when there's more time to find out whether or not it
> works in the cake recipe. I do like making my own puddings from scratch.
>
> Carol
>

What about a lemon curd? That's a common cake
filling. Tres easy!
Goomba

  #7 (permalink)   Report Post  
Bob (this one)
 
Posts: n/a
Default

Damsel in dis Dress wrote:

> Do any of the rest of you have similar problems with certain products being
> impossible to find during holidays?


Yes. Yak cheese. Lion loin. Sea slugs. Everyday things like that...

Pastorio
  #8 (permalink)   Report Post  
Damsel in dis Dress
 
Posts: n/a
Default

Goomba38 >, if that's their real name, wrote:

>What about a lemon curd? That's a common cake filling. Tres easy!


I've never made that. I'll look up some recipes between now and when I try
it (not tomorrow).

Thanks,
Carol

--
Coming at you live, from beautiful Lake Woebegon
  #9 (permalink)   Report Post  
Damsel in dis Dress
 
Posts: n/a
Default

"Bob (this one)" >, if that's their real name, wrote:

>Damsel in dis Dress wrote:
>
>> Do any of the rest of you have similar problems with certain products being
>> impossible to find during holidays?

>
>Yes. Yak cheese. Lion loin. Sea slugs. Everyday things like that...


Want me to mail you some sea slugs? They're in every seafood department in
Minnesota stores.

Carol

--
Coming at you live, from beautiful Lake Woebegon
  #11 (permalink)   Report Post  
Jessica V.
 
Posts: n/a
Default

Damsel in dis Dress wrote:

> This is sorta on-topic. I'd planned on trying a lemon version of the "pie
> filling cake" for Easter. I bought a white cake mix, Crisco for the
> frosting (excellent recipe below), and coconut to sprinkle on top.
>
> All that was left was the can of Wilderness lemon pie filling. There is
> none to be had in this entire booming metropolis. I can only conclude that
> the people in this community all make lemon pies for Easter.


I'd make a small batch of lemon curd, and beat about a cup of it into
about 4 ounces of softened cream cheese for the filling. The cream
cheese keeps the curd from soaking into they layers quite so much. It
tastes heavenly, my aunt gave me the recipe, she's a caterer and it is
the most requested wedding cake filling they've got.

Jessica

>
> Do any of the rest of you have similar problems with certain products being
> impossible to find during holidays?
>
> As promised:
>
> * Exported from MasterCook *
>
> Creamy White Frosting
>
> Recipe By :Gail )
> Serving Size : 18 Preparation Time :0:20
> Categories : frostings
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 cup butter
> 1/2 cup shortening
> 1 cup sugar
> 1 egg white -- beaten foamy
> 2/3 cup skim milk -- lukewarm
> 1 teaspoon vanilla
>
> 1. With electric mixer, cream together the butter, shortening, and sugar.
> 2. Add egg white and beat well.
> 3. Add milk and vanilla, and beat for 10 minutes.
>
> Description:
> "This luscious frosting tastes like whipped cream!"
> Copyright:
> "RFC 3/10/1999"
>
> - - - - - - - - - - - - - - - - - - -
>
> Per serving: 143 Calories (kcal); 11g Total Fat; (66% calories from fat);
> 1g Protein; 12g Carbohydrate; 14mg Cholesterol; 60mg Sodium
> Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
> 1/2 Other Carbohydrates
>
> NOTES : Frosts: 2 - 9" layers or 1 -13x9" oblong
>
>

  #12 (permalink)   Report Post  
Damsel in dis Dress
 
Posts: n/a
Default

"Jessica V." >, if that's their real name, wrote:

>I'd make a small batch of lemon curd, and beat about a cup of it into
>about 4 ounces of softened cream cheese for the filling. The cream
>cheese keeps the curd from soaking into they layers quite so much. It
>tastes heavenly, my aunt gave me the recipe, she's a caterer and it is
>the most requested wedding cake filling they've got.


That sounds NICE! Thanks, Jessica!

Carol

--
Coming at you live, from beautiful Lake Woebegon
  #13 (permalink)   Report Post  
Becca
 
Posts: n/a
Default

You can try lemon curd.

5 egg yolks
1 cup sugar
1/3 cup fresh lemon juice (3-4 lemons)
1 tablespoon lemon zest
1 stick butter, cut into pieces

Add 1 inch of water in a saucepan, bring to simmer. Combine egg yolks
and sugar in a metal bowl and whisk until smooth. Add juice and zest to
egg mixture and whisk. Reduce heat to low and place bowl on top of
saucepan, without the bowl touching the water. Whisk until thickened.
It will be light yellow and it coats the back of a spoon (around 8
minutes). Remove from heat and stir in butter, one piece at a time,
allowing the butter to melt before adding more butter. Cover with
plastic wrap and refrigerate until use.

You have to handcuff me to keep me from eating the whole bowl. Or maybe
I just like the handcuffs...

Best of luck with your cake.

Becca
  #14 (permalink)   Report Post  
Damsel in dis Dress
 
Posts: n/a
Default

Becca >, if that's their real name, wrote:

>You can try lemon curd.
>
>5 egg yolks
>1 cup sugar
>1/3 cup fresh lemon juice (3-4 lemons)
>1 tablespoon lemon zest
>1 stick butter, cut into pieces
>
>Add 1 inch of water in a saucepan, bring to simmer. Combine egg yolks
>and sugar in a metal bowl and whisk until smooth. Add juice and zest to
>egg mixture and whisk. Reduce heat to low and place bowl on top of
>saucepan, without the bowl touching the water. Whisk until thickened.
>It will be light yellow and it coats the back of a spoon (around 8
>minutes). Remove from heat and stir in butter, one piece at a time,
>allowing the butter to melt before adding more butter. Cover with
>plastic wrap and refrigerate until use.
>
>You have to handcuff me to keep me from eating the whole bowl. Or maybe
>I just like the handcuffs...


Becca, Becca, Becca. <EG>

>Best of luck with your cake.


Thanks much. Crash wants a white cake with coconut, topped by white
frosting with coconut. I asked him about a layer of lemon-something
between the cake and the frosting, and he said to keep it simple. I guess
he understands how my plans usually exceed my ability to pull them off.

I'm going to keep this filed away for next time, though.

Tomorrow, my kidlette and her cousin are coming down to pick up our old
bed, so that's going to cut into cooking time. I wish they could stay for
ham, but I guess that's not in the cards.

Carol

--
Coming at you live, from beautiful Lake Woebegon
  #15 (permalink)   Report Post  
Bob (this one)
 
Posts: n/a
Default

Damsel in dis Dress wrote:

> "Bob (this one)" >, if that's their real name, wrote:
>
>>Damsel in dis Dress wrote:
>>
>>>Do any of the rest of you have similar problems with certain products being
>>>impossible to find during holidays?

>>
>>Yes. Yak cheese. Lion loin. Sea slugs. Everyday things like that...

>
> Want me to mail you some sea slugs? They're in every seafood department in
> Minnesota stores.


I appreciate it, but when I couldn't find them locally, I changed the
menu and got everybody's approval. Slugs out. You know, if they aren't
very fresh... well, you know.

Oh, and I did find the yak cheese. It's like a greenish Gouda like you'd
expect and has that grassy flavor that so marks Tibetan foods. Should
make good grilled cheese and durian sandwiches.

Pleasantly surprised to find some barracuda in the seafood case. Thought
I'd do a nice escabeche with it. Jellyfish garnish.

Should be some holiday meal. Appreciate your looking out for the slugs.
I'll return the favor someday.

Pastorio


  #16 (permalink)   Report Post  
Becca
 
Posts: n/a
Default

Damsel in dis Dress wrote:

> Tomorrow, my kidlette and her cousin are coming down to pick up our old
> bed, so that's going to cut into cooking time. I wish they could stay for
> ham, but I guess that's not in the cards.
>
> Carol


Aw shucks. Well, that leaves more ham for you.

Becca
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lemon Meringue Pie filling Melba's Jammin' General Cooking 4 03-06-2011 08:01 AM
Ham shortage? Serene Vannoy General Cooking 28 28-06-2008 10:00 PM
Ham shortage? BoboBonobo Mexican Cooking 0 25-06-2008 02:17 AM
Bread Crumbs in Lemon Pie Filling Melba's Jammin' General Cooking 7 11-03-2007 02:58 AM
Lemon filling for jelly roll needed Pat Wang General Cooking 3 17-05-2004 05:43 PM


All times are GMT +1. The time now is 05:39 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright 2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"