Re: PUMPKIN IMPOSSIBLE PIE

[Guest guest]

> 1 1/2 c.cream(1/2 cream 1/2 water)

Am I being dense? Is it 1.5c cream or .5c cream and .5c water? Or is it

both? (Maybe I should have slept in a little. )

--

in Indy

(262.5)253.5/217/150

3/26/01

[Guest guest]

No, I should have explained it better.

3/4 cup cream and 3/4 cup water

CandaceMom to na(3) and (23M)"Each day of our lives we make deposits inthe memory banks of our children." ~ R. Swindoll http://members.tripod.com/Candace143/family/index.htmhttp://members.tripod.com/Candace143/index.htm ( Candy's Kitchen)http://groups.yahoo.com/group/candyskitchen (email list)

[Guest guest]

Just a note.... use 3/4 cup cream and 3/4 cup water for the 1 1/2 cup cream listed in the recipes.....sorry for the confusion :0

CandaceMom to na(3) and (23M)"Each day of our lives we make deposits inthe memory banks of our children." ~ R. Swindoll http://members.tripod.com/Candace143/family/index.htmhttp://members.tripod.com/Candace143/index.htm ( Candy's Kitchen)http://groups.yahoo.com/group/candyskitchen (email list)

[Guest guest]

> No, I should have explained it better.

>

> 3/4 cup cream and 3/4 cup water

'sokay... Hey! I was just thinking... I wonder if you could get rid of

the Splenda altogether and replace some of the water with maybe some

DaVinci gingerbread flavored syrup. Oh, does that ever sound yummy! (I'm

in to using the Da Vinci syrups to help get the carbs down in baked goods,

but I'm not sure my French Vanilla would taste right.)

--

in Indy

(262.5)253.5/217/150

3/26/01

[Guest guest]

That's great, Candace, but my question is WHY? If the original recipe is

for CREAM why are we halving it with water? I understand the 1/2cream

1/2water theory when the original reicipe is for MILK but I do not

understand why use 1/2cream and 1/2water when the original recipe is for ALL

CREAM.

That is the question I'm posing.

-Marlena

>

>Reply-To: Atkins_Support_List

>To: Atkins_Support_List >

>Subject: Re: PUMPKIN IMPOSSIBLE PIE

>Date: Wed, 24 Oct 2001 09:56:42 -0500

>

>Just a note.... use 3/4 cup cream and 3/4 cup water for the 1 1/2 cup cream

>listed in the recipes.....sorry for the confusion :0

>

>Candace

>Mom to na(3) and (23M)

> " Each day of our lives we make deposits in

>the memory banks of our children. " ~ R. Swindoll

>http://members.tripod.com/Candace143/family/index.htm

>http://members.tripod.com/Candace143/index.htm ( Candy's Kitchen)

>http://groups.yahoo.com/group/candyskitchen (email list)

_________________________________________________________________

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[Guest guest]

Marlena the original recipe called for milk. So subbing 1/2 cream and 1/2 water would more resemble milk. However, it maybe good with all cream. Try it both ways and go with what you like.

,

If you use all liquid Davinci you will need to increase the bake mix to compensate for the increased liquid or it will be far too wet and runny. But play around and let us know

I may make on today as I have the stuff.

CandaceMom to na(3) and (23M)"Each day of our lives we make deposits inthe memory banks of our children." ~ R. Swindoll http://members.tripod.com/Candace143/family/index.htmhttp://members.tripod.com/Candace143/index.htm ( Candy's Kitchen)http://groups.yahoo.com/group/candyskitchen (email list)

[Guest guest]

,

never mind I did not read your post right....yes subbing some of the water with Davinci and nixing the Splenda should be fine

CandaceMom to na(3) and (23M)"Each day of our lives we make deposits inthe memory banks of our children." ~ R. Swindoll http://members.tripod.com/Candace143/family/index.htmhttp://members.tripod.com/Candace143/index.htm ( Candy's Kitchen)http://groups.yahoo.com/group/candyskitchen (email list)

[Guest guest]

Hmmm... I didn't see milk in the recipe, I only saw cream. If I was mistaken then I apologize for being so anal.-Marlena

>From: "~Candace~"

>

>Marlena the original recipe called for milk. So subbing 1/2 cream and 1/2 water would more resemble milk. However, it maybe good with all cream. Try it both ways and go with what you like. >

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