7 months ago
Wednesday, November 23
18 comments:
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Looks delicious Sue. I bought a packet of gingernuts yesterday to make a tart crust with. Down to my last squash now though.
ReplyDeleteAll the recipes say to add sugar to the crumb crust, CJ which is something the I have never done when making a cheesecake so I left it out. I see no point of adding unnecessary sugar. Do you add it?
DeleteLooks ever so good, but are you sure it isn't a scone? {as in 's gone ~~~ groan, Queen of Bad Puns strikes again}
ReplyDeletePumpkin scones now there's an idea, Deborah :-)
DeleteHa-I loved the bottom photo----and I'm glad you remembered a before!
ReplyDeleteAnd thank you again for your help with my camera question.
Have a wonderful week
The before was just out of the oven and it needed to cool, hence the photo, Sue
DeleteAny. Xtra pie for me?
ReplyDeleteMaybe if I make another, Adam but you will need to be quick:-)
DeleteSo good that you blinked and it was gone!
ReplyDeleteWe were restrained, Caro and didn't finish it in one go.
DeleteOh I say......nothing left for me?xxxx
ReplyDeleteSorry Dina Martyn was hungry :-)
DeleteThe pie look so tasty! Recipe? ;)
ReplyDeleteIt wasn't really a set recipe, Malar. The biscuit crust is just finely crumbed ginger biscuits mixed with melted butter. The crumb mixture was pressed into a baking tin to make a tart case shape and then placed in the freezer for at least 15 minutes ours was in until the filling cooled. The filling was taken from this recipe . Then once the filling was cold the case was filled and was placed in the oven for to bake for 30 minutes. Hope you can follow this.
DeleteYUM! Pumpkin pie is a favourite at Thanksgiving and Christmas...only 4 more weeks :)
ReplyDeleteI must be one of only three people I know that diesn;t look forward to Christmas. :-(
DeleteYummy! I want to try it
ReplyDeleteNone left here, Endah.
Delete