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About andiesenji

  • Birthday 03/23/1939

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    Southern California

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  1. I haven't had that problem but I mainly bake bread on the "turbo" setting so maybe the fan pushing the air around mitigates the heat in the top part of the oven.
  2. Waffles!

    I have a friend who now lives in Vera Cruz - Learned to make her own tater tots because she was desperate - her two years old son was fed them by her mom, who took care of the boy for a couple of months, while she and her husband were moving. He demanded them and howled when denied. She found a recipe on line and makes them three or four times a week. She just got a child minder as she plans on going to work part time and had to teach the woman how to make them. She says the woman is lovely but probably thinks she is loco for indulging a child but she did admit that the boy has a "fine set of lungs." She did say that she made some with the Mexican purple potatoes, which are different from the purple potatoes here, and they were very good. Sweet but not like American sweet potatoes. I'm going to send her the link for the tater tot waffle thing.
  3. Not if you want a cohesive and pretty result. You can use the filling as pudding, in cute cups or stemmed dishes but it is not the same. The peaches develop a richer flavor.
  4. Peach and Cream Cheese pie. I decided I wanted a peach pie, but not just fruit. I wanted something that would stand on its own and not need a topping. I also wanted to use canned peaches. For once, I wrote everything down as I progressed. And it worked! I didn't make my own pie dough because I had purchased several frozen ones when I got some coupons - buy one pack (2 shells) get one free - back in December. I used Instant Clear Gel because I like it - you can use whatever you like but this works best for this type of pie filling, needs no cooking before baking. PEACH CREAM CHEESE PIE with CANNED PEACHES An Original Recipe by Andie Paysinger 9 inch DEEP DISH pie shell - frozen. You can make your own if you wish. Takes 4 hours, start to finish - when it is ready to serve, assuming you have all the ingredients ready. DO NOT RUSH it! Filling 1 large can sliced peaches 1 8-ounce package cream cheese 8 Ounces sour cream 8 Ounces heavy cream 3 Tablespoons lemon juice 2 Teaspoons vanilla extract 1/2 cup sugar 5 Tablespoons Instant Clear Gel 1 Teaspoon salt 1/2 Teaspoon nutmeg 1/2 Teaspoon cinnamon Zest of one lemon - about a tablespoon PREHEAT THE OVEN TO 375° F. METHOD: Drain the peach liquid into a large mixing bowl or mixer bowl. Set the sliced peaches aside. Add the cream cheese, sour cream, heavy cream and lemon juice. BEAT UNTIL SMOOTH, NO LUMPS. Add the vanilla extract and beat until fully mixed. In a small bowl, Mix the sugar, Instant Clear Jel, salt and spices, lemon zest stir till well blended. Add the dry mix to the cream cheese mix and beat well. IT WILL THICKEN ALMOST IMMEDIATELY Fold in the the sliced peaches. Place the pie pan on a baking sheet. Pile in the filling, it will be thick and it is best to use a silicone spatula to push it into the corners. Pile it high so it is rounded and well above the sides - the filing will shrink a bit as it bakes. It will look like there is too much filling but be brave, it works. It jells rapidly so there is no need to worry about it running over - but it will be jiggly when it comes out of the oven, which is why it needs to be on a baking sheet. Place it in the center of the preheated oven. Bake for 45 minutes. It should be lightly browned on top. It will jiggle in the middle. Remove from oven and set the baking sheet on a cooling rack - leave for 40 minutes. Move pie pan from the baking sheet to the cooling rack - allow to cool for an hour. Then into the fridge for at least 30 minutes. Then serve. This pie does not require any topping!
  5. I made ginger leather with some. You have to cook it down a bit more. Also I added some orange juice and zest. I spread it on parchment on sheet pans and put it in a very low oven until it jelled Then into the dehydrator overnight or so, till it was no longer tacky. It's been a few years so I don't recall exactly. After dehydrating it, I cut it into strips about an inch wide and wrapped them around pieces of dried peach and apricot.
  6. Dehydrator as a warmer?

    I have used my dehydrator to keep foods warm, sliced meats, whole chickens, roasts, vegetables, also canapes, etc. I wring a tea towel out in hot water, put it over the food and have had no problem with it drying out, as long as it was not left in there for more than 30 - 45 minutes.
  7. Waffles!

    Unless you want a Belgian waffle iron, I suggest you look for a Sunbeam waffle iron from the last century. They produce a better result than any more recent irons. The Sunbeam CG1 is, in my opinion, the best consumer waffle iron ever made. The Toastmaster commercial double automatic iron - made for regular wiring, is even better but extremely expensive.
  8. What's New in Kitchen Gadgets?

    You could also make it out of sausage or grind meats extra fine, with out without "fillers" and make something resembling a hot dog. Of course, if you have a meat grinder and a sausage stuffer, you could make a real hot dog in a casing.
  9. What's New in Kitchen Gadgets?

    There was a multi one offered quite a few years ago - but it was metal and was for a grill or oven. I see they do have a 4-dog unit which I guess is for the microwave. I think the one I saw back in the 80s ? was for 6 "dogs" . There was one on ebay a couple of years ago.
  10. Those look wonderful, Shain. I was going through my recipe folder of "MAKE AGAIN!" things and came across some other things. I made a dish with sausage and apples - spiced with za'atar and served over noodles, which I marked with 5 exclamation points. Also "little" meatballs flavored with the spice. I usually buy one of the mixtures they offer at the middle eastern market here in town but the last batch I got from and I was quite impressed. It is very fresh tasting and has what I consider an excellent ratio of ingredients.
  11. That's it. I also used it with other meats. I used it on turkey legs with a long, slow braise.
  12. Years ago I got a recipe out of Sunset Magazine for Chicken with Za'atar and Lemon. I have prepared it many times and it is fantastic. I made it for a potluck dinner for my computer club and I think everyone there pulled it up on their devices. I'll look for the link.
  13. Keeping an edge on knives while out in the field can be tricky. On one trip in the early '70s, I had "help" with my packing for a deer hunting trip to St. George, UT. I guess my husband thought the case in which I had my sharpening stones was too "heavy" for my backpack and left it out. When I had to field dress a buck and had done most of the basic stuff, I wanted to hone the edge - no stone. Fortunately, Utah has local rocks called "novi" something - that our Indian guide found and it worked a treat on both my knives. I kept it for years until I lost it in one of my moves. Found the name of the stone: Novaculite.
  14. I've got a fifty-year-old boning knife made by Dexter that is about 1/3 narrower than it originally was. My dad gave it to me when I was hunting. I used a stone to sharpen it and it held an edge well. Carbon steel so I kept it wrapped in an oil-soaked cloth between uses.
  15. It is a great book, as are her others. I have at least three of her books, mostly purchased in the '70s and '80s, though I did get one just a few years ago, that I think was published in the '90s. I got to meet her in the '80s at a book signing at Brentano's in Westwood Village. She was very gracious, gave a lovely talk and there were free recipe card sets with recipes that were going to be in her next book. By the way, the box is "out for delivery" !!