Sandi Jones

That is a possibility... I was just about to start making the filling. Would it have to be thicker than the average pot pie filling? Empanada/pastie fillings are fairly dry, compared to pot pie.

I should have added that I'm making mini-pies, so the fam can take them to work/school. They need to be ultimately microwavable, so I don't want to send them in aluminum mini-tins. So I'm using the pie shell as the container, if you will. Traditional pot pie doesn't have a crust, absolutely.

I put peeled, quartered Russets in cold water, bring them to a boil, and cook until just tender. While they're cooking I gently heat equal parts buttermilk and butter together (about a cup each for 5 lbs of potatoes). It's ok if the buttermilk curdles a little. Once the potatoes are drained I put them in my stand mixer with the paddle, and carefully mash them (don't go crazy or you'll get glue!). Add in the butter/buttermilk mix, salt, pepper, and whip until just combined. I think the buttermilk gives a fantastic tang. If I'm in the mood, I'll throw some finely minced garlic onto the hot potatoes, or shredded old cheddar. Or both. Yes, the butter is excessive, but this is not an everyday dish around our house.

I'm making chicken pot pies to freeze tomorrow, and I'd like some advice on how/when to cook them. The filling will be cooked in advance, of course. But as for the dough, how should that be treated? I'm making the pastry for the shell, but have bought a roll of puff pastry to top it with. Should I blind-bake the shell? Just fill it and let it cook when it's being cooked through to serve? Advice appreciated! As a side topic - what makes chicken pot pie "pot"? Is it the crust on top? Is is the container it's made in?

Melissa I came to this forum for the exact problem that Kim describes. I at least have a description now! I have looked all over the internet for a video of this technique, and I must be putting the wrong search words in, or bakers just don't want to give up their secrets! I need to roll the log in coating after it's set, so there will be a coating on the edge of the cookie once it's cut. The scoop and squish method won't work for that. Thanks for the help!

And the winnah and new champeen is... raspberry pie! Mostly decided by the fact I had all the ingredients for it. \ There were so many great suggestions! I'd never even heard of Cranachan, but when I have whiskey one day I will definitely try it. I used this crust recipe: http://allrecipes.com/recipe/butter-flaky-pie-crust/ And this filling recipe: http://allrecipes.com/Recipe/Summer-Fresh-Raspberry-Pie/Detail.aspx?event8=1&prop24=SR_Thumb&e11=raspberry%20pie&e8=Quick%20Search&event10=1&soid=sr_results_p1i6 I have a few pie crust recipes I already like, but wanted to try something new. I blind-baked it for 15 minutes at 450. My pie plate was 9". but next time I think I'll add a little more raspberries (or use an 8" pie plate) to make it fuller. The filling is delicious! I don't like gooey-sweet things, so it suited me well. As for lactose-containing things, butter has never seemed to bother me. We do have Lactose-reduced milk here, but it's ludicrously expensive ($5.50 for a 2-litre), and I'm on a pretty tight budget at the moment. A couple of tablespoons of whipped cream won't usually bother me, but as for ice cream *sigh* fuggedaboudit. So yay! Thanks for all your help folks!

I have one more post today, I had better take advantage of it! So, my backyard garden is bursting with fresh raspberries. We've all had our fill of them straight off the bush. I'm freezing some, but do you have a favourite baking/pastry recipe you'd like to share? I have experimented with all sorts of baking styles, and am willing to try just about anything. I am lactose-intolerant (not allergic, but my belly doesn't keep it too long, if you know what I mean), so cheesecake and pudding/creme Anglais type recipes won't do much for me. Please let me use them up before the wasps eat them all!

Thanks yet again everyone!! I feel quite welcomed here. I can only do two posts a day, for now, so I'm sorry I haven't replied earlier. I pressed the raspberries through a sieve, as recommended, but I think there was just too much liquid. I posted on the Midwest Living site to ask a question about it, but no replies yet. So, if I do this again: Try Cakewalk's less-sugar recipe. Boil down raspberries to make them thicker, and add juice to a small amount of batter for the swirls.The cake is LONG GONE. Despite the holes, it was delicious!

Thank you everyone for all of your replies. All useful information! The berries I used were fresh out of the garden, and thus at their juiciest possible state. If I made this again, I'd boil down the berries to thicken them, and mix them with a small amount of batter. That way I'd still get the swirl effect. It was my first angel food cake that wasn't from a boxed mix. I had accidentally bought an extra dozen eggs and wanted to try it. The texture is absolutely right, and the taste is was WAY better than a boxed mix. Cakewalk, do you have an angel cake recipe you'd recommend? I'd love one with less sugar.

I made my first ever home-made angel food cake. I used http://www.midwestliving.com/recipe/raspberry-swirl-angel-food-cake/ and the cake itself is delicious. Egg whites whipped up beautifully, and the outside had a nice crust, while the inside was super-tender. However, the massive holes where the raspberry swirl was added were a little problematic... And ideas/advice on how to avoid this in the future?