FW: Re: off topic Butterscotch Pie!

[Guest guest]

RE: Re: [ ] AIH Treatments??

Dear Anita,

This recipe is so easy, and fun too. I made it pretty fast and it was

good too! The whole house smelled nice!

First make your pastry shell:

2 cups flour 1 egg yolk

1/2 tsp salt 2 tsp sugar

1 1/3 sticks butter 3 Tbsp cold water

First sift 2 cups flour with 1/2 tsp salt into a bowl. Chop 1 1/3 sticks

of butter into small pieces and mix into the flour with your fingers.

Keep mixing until the mixture looks like crumbs. Make a well in the

center of the mixture and add 1 egg yolk, 2 teaspoons sugar, and 3

tablespoons cold water. Stir to combine all the ingredients and knead

lightly to form a smooth dough. Wrap the dough in wax paper or plastic

and put in the fridge for 1/2 hour.

Roll the dough out on a floured board until it's 1/8 inch thick.

Then put in your 9 " pie pan.

Bake the shell " blind " That means to bake without the filling. To

prevent the shell from shrinking, line it with foil then fill with rice

or dried beans. Put the shell in a 400 degree preheated oven for 10

minutes and then turn the heat down to 275. Continue baking for 15

minutes longer. Remove the foil about halfway through the baking.

Now for the filling:

1/2 stick butter 1 9 " pie shell baked-

1/4 cup all purpose flour 1/2 pt whipping cream

2 cups milk 2 Tbsp confectioners

sugar

2 egg yolks beaten 2 Tbsp brandy (too small of an

amount to

1 cup sugar worry about harming our

livers, I think,

1 Tbsp pure vanilla extract unless you eat the whole pie

yourself)

Melt 2 tablespoons of the butter in a heavy skillet over low heat. Stir

in the flour. Cook, stirring for about 3 minutes. Slowly add the milk,

stir and bring to a boil. Let it simmer over the low heat. Melt the

remaining butter in another heavy pot or skillet, add the sugar and cook

over medium heat, stirring constantly, until the sugar turns a light

brown. Pour into the hot flour sauce and continue to stir over the low

heat until the mixture is smooth. Remove from the heat and stir in the

beaten egg yolks and vanilla. If there are lumps, pour through a

strainer. Let the mixture cool, then pour in the baked pastry shell.

Pour the whipping cream into a bowl and whip until it peaks. Mix in

the confectioners sugar and the brandy. Top the pie with the cream and

chill until it's ready to serve!

This book also has a recipe for Roast Possum with Stuffing, if you're

interested I'll send it too. I personally haven't tried it myself!

[Guest guest]

hi lisa, ok, just what is a stick of butter????????anita

>

> From: " lisa m skowron " <lsmaxfax@...>

> Date: Tue 07/Jan/2003 23:43 GMT

> < >

> Subject: FW: Re: [ ] " off topic " Butterscotch Pie!

>

>

>

> RE: Re: [ ] AIH Treatments??

>

> Dear Anita,

>

> This recipe is so easy, and fun too. I made it pretty fast and it was

> good too! The whole house smelled nice!

>

> First make your pastry shell:

>

> 2 cups flour 1 egg yolk

> 1/2 tsp salt 2 tsp sugar

> 1 1/3 sticks butter 3 Tbsp cold water

>

> First sift 2 cups flour with 1/2 tsp salt into a bowl. Chop 1 1/3 sticks

> of butter into small pieces and mix into the flour with your fingers.

> Keep mixing until the mixture looks like crumbs. Make a well in the

> center of the mixture and add 1 egg yolk, 2 teaspoons sugar, and 3

> tablespoons cold water. Stir to combine all the ingredients and knead

> lightly to form a smooth dough. Wrap the dough in wax paper or plastic

> and put in the fridge for 1/2 hour.

> Roll the dough out on a floured board until it's 1/8 inch thick.

> Then put in your 9 " pie pan.

> Bake the shell " blind " That means to bake without the filling. To

> prevent the shell from shrinking, line it with foil then fill with rice

> or dried beans. Put the shell in a 400 degree preheated oven for 10

> minutes and then turn the heat down to 275. Continue baking for 15

> minutes longer. Remove the foil about halfway through the baking.

>

> Now for the filling:

>

> 1/2 stick butter 1 9 " pie shell baked-

> 1/4 cup all purpose flour 1/2 pt whipping cream

> 2 cups milk 2 Tbsp confectioners

> sugar

> 2 egg yolks beaten 2 Tbsp brandy (too small of an

> amount to

> 1 cup sugar worry about harming our

> livers, I think,

> 1 Tbsp pure vanilla extract unless you eat the whole pie

> yourself)

>

> Melt 2 tablespoons of the butter in a heavy skillet over low heat. Stir

> in the flour. Cook, stirring for about 3 minutes. Slowly add the milk,

> stir and bring to a boil. Let it simmer over the low heat. Melt the

> remaining butter in another heavy pot or skillet, add the sugar and cook

> over medium heat, stirring constantly, until the sugar turns a light

> brown. Pour into the hot flour sauce and continue to stir over the low

> heat until the mixture is smooth. Remove from the heat and stir in the

> beaten egg yolks and vanilla. If there are lumps, pour through a

> strainer. Let the mixture cool, then pour in the baked pastry shell.

> Pour the whipping cream into a bowl and whip until it peaks. Mix in

> the confectioners sugar and the brandy. Top the pie with the cream and

> chill until it's ready to serve!

>

> This book also has a recipe for Roast Possum with Stuffing, if you're

> interested I'll send it too. I personally haven't tried it myself!

>

>

>

>

>

>

>

>

>

[Guest guest]

Dear Anita,

Oh dear, sorry!

I had to take one out of the fridge and look, ha!

It is butter that is about 4 inches long, contains 8 tablespoons. It is

about 1 inch square.

Hope this helps!

RE: Re: [ ] AIH Treatments??

>

> Dear Anita,

>

> This recipe is so easy, and fun too. I made it pretty fast and it was

> good too! The whole house smelled nice!

>

> First make your pastry shell:

>

> 2 cups flour 1 egg yolk

> 1/2 tsp salt 2 tsp sugar

> 1 1/3 sticks butter 3 Tbsp cold water

>

> First sift 2 cups flour with 1/2 tsp salt into a bowl. Chop 1 1/3

sticks

> of butter into small pieces and mix into the flour with your fingers.

> Keep mixing until the mixture looks like crumbs. Make a well in the

> center of the mixture and add 1 egg yolk, 2 teaspoons sugar, and 3

> tablespoons cold water. Stir to combine all the ingredients and knead

> lightly to form a smooth dough. Wrap the dough in wax paper or plastic

> and put in the fridge for 1/2 hour.

> Roll the dough out on a floured board until it's 1/8 inch thick.

> Then put in your 9 " pie pan.

> Bake the shell " blind " That means to bake without the filling. To

> prevent the shell from shrinking, line it with foil then fill with

rice

> or dried beans. Put the shell in a 400 degree preheated oven for 10

> minutes and then turn the heat down to 275. Continue baking for 15

> minutes longer. Remove the foil about halfway through the baking.

>

> Now for the filling:

>

> 1/2 stick butter 1 9 " pie shell baked-

> 1/4 cup all purpose flour 1/2 pt whipping cream

> 2 cups milk 2 Tbsp confectioners

> sugar

> 2 egg yolks beaten 2 Tbsp brandy (too small of an

> amount to

> 1 cup sugar worry about harming our

> livers, I think,

> 1 Tbsp pure vanilla extract unless you eat the whole pie

> yourself)

>

> Melt 2 tablespoons of the butter in a heavy skillet over low heat.

Stir

> in the flour. Cook, stirring for about 3 minutes. Slowly add the milk,

> stir and bring to a boil. Let it simmer over the low heat. Melt the

> remaining butter in another heavy pot or skillet, add the sugar and

cook

> over medium heat, stirring constantly, until the sugar turns a light

> brown. Pour into the hot flour sauce and continue to stir over the low

> heat until the mixture is smooth. Remove from the heat and stir in the

> beaten egg yolks and vanilla. If there are lumps, pour through a

> strainer. Let the mixture cool, then pour in the baked pastry shell.

> Pour the whipping cream into a bowl and whip until it peaks. Mix

in

> the confectioners sugar and the brandy. Top the pie with the cream and

> chill until it's ready to serve!

>

> This book also has a recipe for Roast Possum with Stuffing, if you're

> interested I'll send it too. I personally haven't tried it myself!

>

>

>

>

>

>

>

>

>

[Guest guest]

i still measure in pounds and ounces, but i will try that. does your butter

come in half pound packs? anita

>

> From: " lisa m skowron " <lsmaxfax@...>

> Date: Wed 08/Jan/2003 00:19 GMT

> < >

> Subject: RE: FW: Re: [ ] " off topic " Butterscotch Pie!

>

> Dear Anita,

>

> Oh dear, sorry!

>

> I had to take one out of the fridge and look, ha!

>

> It is butter that is about 4 inches long, contains 8 tablespoons. It is

> about 1 inch square.

>

> Hope this helps!

>

>

>

> RE: Re: [ ] AIH Treatments??

> >

> > Dear Anita,

> >

> > This recipe is so easy, and fun too. I made it pretty fast and it was

> > good too! The whole house smelled nice!

> >

> > First make your pastry shell:

> >

> > 2 cups flour 1 egg yolk

> > 1/2 tsp salt 2 tsp sugar

> > 1 1/3 sticks butter 3 Tbsp cold water

> >

> > First sift 2 cups flour with 1/2 tsp salt into a bowl. Chop 1 1/3

> sticks

> > of butter into small pieces and mix into the flour with your fingers.

> > Keep mixing until the mixture looks like crumbs. Make a well in the

> > center of the mixture and add 1 egg yolk, 2 teaspoons sugar, and 3

> > tablespoons cold water. Stir to combine all the ingredients and knead

> > lightly to form a smooth dough. Wrap the dough in wax paper or plastic

> > and put in the fridge for 1/2 hour.

> > Roll the dough out on a floured board until it's 1/8 inch thick.

> > Then put in your 9 " pie pan.

> > Bake the shell " blind " That means to bake without the filling. To

> > prevent the shell from shrinking, line it with foil then fill with

> rice

> > or dried beans. Put the shell in a 400 degree preheated oven for 10

> > minutes and then turn the heat down to 275. Continue baking for 15

> > minutes longer. Remove the foil about halfway through the baking.

> >

> > Now for the filling:

> >

> > 1/2 stick butter 1 9 " pie shell baked-

> > 1/4 cup all purpose flour 1/2 pt whipping cream

> > 2 cups milk 2 Tbsp confectioners

> > sugar

> > 2 egg yolks beaten 2 Tbsp brandy (too small of an

> > amount to

> > 1 cup sugar worry about harming our

> > livers, I think,

> > 1 Tbsp pure vanilla extract unless you eat the whole pie

> > yourself)

> >

> > Melt 2 tablespoons of the butter in a heavy skillet over low heat.

> Stir

> > in the flour. Cook, stirring for about 3 minutes. Slowly add the milk,

> > stir and bring to a boil. Let it simmer over the low heat. Melt the

> > remaining butter in another heavy pot or skillet, add the sugar and

> cook

> > over medium heat, stirring constantly, until the sugar turns a light

> > brown. Pour into the hot flour sauce and continue to stir over the low

> > heat until the mixture is smooth. Remove from the heat and stir in the

> > beaten egg yolks and vanilla. If there are lumps, pour through a

> > strainer. Let the mixture cool, then pour in the baked pastry shell.

> > Pour the whipping cream into a bowl and whip until it peaks. Mix

> in

> > the confectioners sugar and the brandy. Top the pie with the cream and

> > chill until it's ready to serve!

> >

> > This book also has a recipe for Roast Possum with Stuffing, if you're

> > interested I'll send it too. I personally haven't tried it myself!

> >

> >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

Dear Anita,

You will use 1/4 lb of butter. I cheated again and looked at the box! It

has four sticks in it and the box total weight is 1 lb.

I was never very good at math!

Are you making the pie tonight, yippee!

Re: FW: Re: [ ] " off topic " Butterscotch Pie!

> Importance: High

>

> hi lisa, ok, just what is a stick of butter????????anita

> >

[Guest guest]

- Like Anita what is a stick of butter and what is confectioners

sugar?(granulated, caster or icing sugar?)

I want to try your recipe too.

Jan

RE: Re: [ ] AIH Treatments??

> >

> > Dear Anita,

> >

> > This recipe is so easy, and fun too. I made it pretty fast and it was

> > good too! The whole house smelled nice!

> >

> > First make your pastry shell:

> >

> > 2 cups flour 1 egg yolk

> > 1/2 tsp salt 2 tsp sugar

> > 1 1/3 sticks butter 3 Tbsp cold water

> >

> > First sift 2 cups flour with 1/2 tsp salt into a bowl. Chop 1 1/3 sticks

> > of butter into small pieces and mix into the flour with your fingers.

> > Keep mixing until the mixture looks like crumbs. Make a well in the

> > center of the mixture and add 1 egg yolk, 2 teaspoons sugar, and 3

> > tablespoons cold water. Stir to combine all the ingredients and knead

> > lightly to form a smooth dough. Wrap the dough in wax paper or plastic

> > and put in the fridge for 1/2 hour.

> > Roll the dough out on a floured board until it's 1/8 inch thick.

> > Then put in your 9 " pie pan.

> > Bake the shell " blind " That means to bake without the filling. To

> > prevent the shell from shrinking, line it with foil then fill with rice

> > or dried beans. Put the shell in a 400 degree preheated oven for 10

> > minutes and then turn the heat down to 275. Continue baking for 15

> > minutes longer. Remove the foil about halfway through the baking.

> >

> > Now for the filling:

> >

> > 1/2 stick butter 1 9 " pie shell baked-

> > 1/4 cup all purpose flour 1/2 pt whipping cream

> > 2 cups milk 2 Tbsp confectioners

> > sugar

> > 2 egg yolks beaten 2 Tbsp brandy (too small of an

> > amount to

> > 1 cup sugar worry about harming our

> > livers, I think,

> > 1 Tbsp pure vanilla extract unless you eat the whole pie

> > yourself)

> >

> > Melt 2 tablespoons of the butter in a heavy skillet over low heat. Stir

> > in the flour. Cook, stirring for about 3 minutes. Slowly add the milk,

> > stir and bring to a boil. Let it simmer over the low heat. Melt the

> > remaining butter in another heavy pot or skillet, add the sugar and cook

> > over medium heat, stirring constantly, until the sugar turns a light

> > brown. Pour into the hot flour sauce and continue to stir over the low

> > heat until the mixture is smooth. Remove from the heat and stir in the

> > beaten egg yolks and vanilla. If there are lumps, pour through a

> > strainer. Let the mixture cool, then pour in the baked pastry shell.

> > Pour the whipping cream into a bowl and whip until it peaks. Mix in

> > the confectioners sugar and the brandy. Top the pie with the cream and

> > chill until it's ready to serve!

> >

> > This book also has a recipe for Roast Possum with Stuffing, if you're

> > interested I'll send it too. I personally haven't tried it myself!

> >

> >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

Dear Jan,

Use 1/4 lb of butter for the recipe. Confectioners sugar is fluffy white

sugar. It's the kind that goes up your nose when you open the bag!

Do not use granulated for sure. I don't know what caster or icing sugar

is. Sounds interesting! Are any of them very fluffy, white? Whichever

one is, use that one.

Happy baking!

P.S. Anyone want that " Possum with Stuffing " recipe? Just thought I'd

ask!

Re: FW: Re: [ ] " off topic " Butterscotch Pie!

- Like Anita what is a stick of butter and what is confectioners

sugar?(granulated, caster or icing sugar?)

I want to try your recipe too.

Jan

RE: Re: [ ] AIH Treatments??

> >

> > Dear Anita,

> >

> > This recipe is so easy, and fun too. I made it pretty fast and it

was

> > good too! The whole house smelled nice!

> >

> > First make your pastry shell:

> >

> > 2 cups flour 1 egg yolk

> > 1/2 tsp salt 2 tsp sugar

> > 1 1/3 sticks butter 3 Tbsp cold water

> >

> > First sift 2 cups flour with 1/2 tsp salt into a bowl. Chop 1 1/3

sticks

> > of butter into small pieces and mix into the flour with your

fingers.

> > Keep mixing until the mixture looks like crumbs. Make a well in the

> > center of the mixture and add 1 egg yolk, 2 teaspoons sugar, and 3

> > tablespoons cold water. Stir to combine all the ingredients and

knead

> > lightly to form a smooth dough. Wrap the dough in wax paper or

plastic

> > and put in the fridge for 1/2 hour.

> > Roll the dough out on a floured board until it's 1/8 inch thick.

> > Then put in your 9 " pie pan.

> > Bake the shell " blind " That means to bake without the filling.

To

> > prevent the shell from shrinking, line it with foil then fill with

rice

> > or dried beans. Put the shell in a 400 degree preheated oven for 10

> > minutes and then turn the heat down to 275. Continue baking for 15

> > minutes longer. Remove the foil about halfway through the baking.

> >

> > Now for the filling:

> >

> > 1/2 stick butter 1 9 " pie shell baked-

> > 1/4 cup all purpose flour 1/2 pt whipping cream

> > 2 cups milk 2 Tbsp confectioners

> > sugar

> > 2 egg yolks beaten 2 Tbsp brandy (too small of an

> > amount to

> > 1 cup sugar worry about harming our

> > livers, I think,

> > 1 Tbsp pure vanilla extract unless you eat the whole pie

> > yourself)

> >

> > Melt 2 tablespoons of the butter in a heavy skillet over low heat.

Stir

> > in the flour. Cook, stirring for about 3 minutes. Slowly add the

milk,

> > stir and bring to a boil. Let it simmer over the low heat. Melt the

> > remaining butter in another heavy pot or skillet, add the sugar and

cook

> > over medium heat, stirring constantly, until the sugar turns a light

> > brown. Pour into the hot flour sauce and continue to stir over the

low

> > heat until the mixture is smooth. Remove from the heat and stir in

the

> > beaten egg yolks and vanilla. If there are lumps, pour through a

> > strainer. Let the mixture cool, then pour in the baked pastry shell.

> > Pour the whipping cream into a bowl and whip until it peaks. Mix

in

> > the confectioners sugar and the brandy. Top the pie with the cream

and

> > chill until it's ready to serve!

> >

> > This book also has a recipe for Roast Possum with Stuffing, if

you're

> > interested I'll send it too. I personally haven't tried it myself!

> >

> >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

- Ive got plenty of possums in the garden and, at night on the roof. If

I had a shotgun Id lean out of the window and shoot them all. All our

hunters in the bush live off possum stew but they are so cute and cuddly

with their big brown eyes, pretty nasty claws tho.. I guess you must have

possums in your country? Fluffy white sugar sounds like our 'icing' sugar.

Thaanks.

Jan

RE: Re: [ ] AIH Treatments??

> >

> > Dear Anita,

> >

> > This recipe is so easy, and fun too. I made it pretty fast and it

was

> > good too! The whole house smelled nice!

> >

> > First make your pastry shell:

> >

> > 2 cups flour 1 egg yolk

> > 1/2 tsp salt 2 tsp sugar

> > 1 1/3 sticks butter 3 Tbsp cold water

> >

> > First sift 2 cups flour with 1/2 tsp salt into a bowl. Chop 1 1/3

sticks

> > of butter into small pieces and mix into the flour with your

fingers.

> > Keep mixing until the mixture looks like crumbs. Make a well in the

> > center of the mixture and add 1 egg yolk, 2 teaspoons sugar, and 3

> > tablespoons cold water. Stir to combine all the ingredients and

knead

> > lightly to form a smooth dough. Wrap the dough in wax paper or

plastic

> > and put in the fridge for 1/2 hour.

> > Roll the dough out on a floured board until it's 1/8 inch thick.

> > Then put in your 9 " pie pan.

> > Bake the shell " blind " That means to bake without the filling.

To

> > prevent the shell from shrinking, line it with foil then fill with

rice

> > or dried beans. Put the shell in a 400 degree preheated oven for 10

> > minutes and then turn the heat down to 275. Continue baking for 15

> > minutes longer. Remove the foil about halfway through the baking.

> >

> > Now for the filling:

> >

> > 1/2 stick butter 1 9 " pie shell baked-

> > 1/4 cup all purpose flour 1/2 pt whipping cream

> > 2 cups milk 2 Tbsp confectioners

> > sugar

> > 2 egg yolks beaten 2 Tbsp brandy (too small of an

> > amount to

> > 1 cup sugar worry about harming our

> > livers, I think,

> > 1 Tbsp pure vanilla extract unless you eat the whole pie

> > yourself)

> >

> > Melt 2 tablespoons of the butter in a heavy skillet over low heat.

Stir

> > in the flour. Cook, stirring for about 3 minutes. Slowly add the

milk,

> > stir and bring to a boil. Let it simmer over the low heat. Melt the

> > remaining butter in another heavy pot or skillet, add the sugar and

cook

> > over medium heat, stirring constantly, until the sugar turns a light

> > brown. Pour into the hot flour sauce and continue to stir over the

low

> > heat until the mixture is smooth. Remove from the heat and stir in

the

> > beaten egg yolks and vanilla. If there are lumps, pour through a

> > strainer. Let the mixture cool, then pour in the baked pastry shell.

> > Pour the whipping cream into a bowl and whip until it peaks. Mix

in

> > the confectioners sugar and the brandy. Top the pie with the cream

and

> > chill until it's ready to serve!

> >

> > This book also has a recipe for Roast Possum with Stuffing, if

you're

> > interested I'll send it too. I personally haven't tried it myself!

> >

> >

> >

> >

> >

> >

> >

> >

> >

[Guest guest]

hi lisa, no sadly i cant make the pie tonight, but amys at her dads this

saturday so i am going to make it then. i cant do maths either, never could, not

much changes. going to the hosp. soon, catch up later

love

anita

the witch

>

> From: " lisa m skowron " <lsmaxfax@...>

> Date: Wed 08/Jan/2003 00:46 GMT

> < >

> Subject: RE: RE: FW: Re: [ ] " off topic " Butterscotch Pie!

>

> Dear Anita,

>

> You will use 1/4 lb of butter. I cheated again and looked at the box! It

> has four sticks in it and the box total weight is 1 lb.

>

> I was never very good at math!

>

> Are you making the pie tonight, yippee!

>

>

>

> Re: FW: Re: [ ] " off topic " Butterscotch Pie!

> > Importance: High

> >

> > hi lisa, ok, just what is a stick of butter????????anita

> > >

>

>

>

>

>

[Guest guest]

hi, the only xugar that i know of thats matches description is icing sugar, so i

will try that. many appologies and please dont feel to hurt, but i will give

the possum thing a miss, cant for the life of me find anywhere over here that

sells them.lol....

love and hugs

anita

>

> From: " lisa m skowron " <lsmaxfax@...>

> Date: Wed 08/Jan/2003 02:53 GMT

> < >

> Subject: RE: FW: Re: [ ] " off topic " Butterscotch Pie!

>

> Dear Jan,

>

> Use 1/4 lb of butter for the recipe. Confectioners sugar is fluffy white

> sugar. It's the kind that goes up your nose when you open the bag!

>

> Do not use granulated for sure. I don't know what caster or icing sugar

> is. Sounds interesting! Are any of them very fluffy, white? Whichever

> one is, use that one.

>

> Happy baking!

>

> P.S. Anyone want that " Possum with Stuffing " recipe? Just thought I'd

> ask!

>

>

>

> Re: FW: Re: [ ] " off topic " Butterscotch Pie!

>

> - Like Anita what is a stick of butter and what is confectioners

> sugar?(granulated, caster or icing sugar?)

> I want to try your recipe too.

> Jan

> RE: Re: [ ] AIH Treatments??

> > >

> > > Dear Anita,

> > >

> > > This recipe is so easy, and fun too. I made it pretty fast and it

> was

> > > good too! The whole house smelled nice!

> > >

> > > First make your pastry shell:

> > >

> > > 2 cups flour 1 egg yolk

> > > 1/2 tsp salt 2 tsp sugar

> > > 1 1/3 sticks butter 3 Tbsp cold water

> > >

> > > First sift 2 cups flour with 1/2 tsp salt into a bowl. Chop 1 1/3

> sticks

> > > of butter into small pieces and mix into the flour with your

> fingers.

> > > Keep mixing until the mixture looks like crumbs. Make a well in the

> > > center of the mixture and add 1 egg yolk, 2 teaspoons sugar, and 3

> > > tablespoons cold water. Stir to combine all the ingredients and

> knead

> > > lightly to form a smooth dough. Wrap the dough in wax paper or

> plastic

> > > and put in the fridge for 1/2 hour.

> > > Roll the dough out on a floured board until it's 1/8 inch thick.

> > > Then put in your 9 " pie pan.

> > > Bake the shell " blind " That means to bake without the filling.

> To

> > > prevent the shell from shrinking, line it with foil then fill with

> rice

> > > or dried beans. Put the shell in a 400 degree preheated oven for 10

> > > minutes and then turn the heat down to 275. Continue baking for 15

> > > minutes longer. Remove the foil about halfway through the baking.

> > >

> > > Now for the filling:

> > >

> > > 1/2 stick butter 1 9 " pie shell baked-

> > > 1/4 cup all purpose flour 1/2 pt whipping cream

> > > 2 cups milk 2 Tbsp confectioners

> > > sugar

> > > 2 egg yolks beaten 2 Tbsp brandy (too small of an

> > > amount to

> > > 1 cup sugar worry about harming our

> > > livers, I think,

> > > 1 Tbsp pure vanilla extract unless you eat the whole pie

> > > yourself)

> > >

> > > Melt 2 tablespoons of the butter in a heavy skillet over low heat.

> Stir

> > > in the flour. Cook, stirring for about 3 minutes. Slowly add the

> milk,

> > > stir and bring to a boil. Let it simmer over the low heat. Melt the

> > > remaining butter in another heavy pot or skillet, add the sugar and

> cook

> > > over medium heat, stirring constantly, until the sugar turns a light

> > > brown. Pour into the hot flour sauce and continue to stir over the

> low

> > > heat until the mixture is smooth. Remove from the heat and stir in

> the

> > > beaten egg yolks and vanilla. If there are lumps, pour through a

> > > strainer. Let the mixture cool, then pour in the baked pastry shell.

> > > Pour the whipping cream into a bowl and whip until it peaks. Mix

> in

> > > the confectioners sugar and the brandy. Top the pie with the cream

> and

> > > chill until it's ready to serve!

> > >

> > > This book also has a recipe for Roast Possum with Stuffing, if

> you're

> > > interested I'll send it too. I personally haven't tried it myself!

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

[Guest guest]

Anita:

No apology necessary with me. I love to hear about other things

people are interested in. I am wondering how long after my mom died

can you connect with her? It has been only since December 30th. I

am a true believer in the collective consciousness and that some of

us are fortunate enough to be able to tap into it. It might soften

your image if you didn't call yourself " the witch " , although if that

is what you prefer, people should learn to deal with it.

I appreciate your input.

Marty in Michigan

> hi , i have just read all the mail and there doesnt seem to be a

copy of one i sent earlier. just in case it didnt get through i will

send it again.

> I wish to apologise for any upset i have caused with the readings.

i did not join the group with any intention of even mentioning the

work i do. but i was asked how i got the nickname,,the witch,, i

told the truth. i am sorry if i have offended anyone, but the

readings apart, it is nice to chat to others about things other than

liver disease. anyway, sorry again, and if anyone still wants a

reading please feel free to email me at anita@c... and i will be

happy to oblige. i love the work anyway.

> anita

> >

> > From: " lisa m skowron " <lsmaxfax@s...>

> > Date: Wed 08/Jan/2003 00:19 GMT

> > < >

> > Subject: RE: FW: Re: [ ] " off topic " Butterscotch

Pie!

> >

> > Dear Anita,

> >

> > Oh dear, sorry!

> >

> > I had to take one out of the fridge and look, ha!

> >

> > It is butter that is about 4 inches long, contains 8 tablespoons.

It is

> > about 1 inch square.

> >

> > Hope this helps!

> >

> >

> >

> > RE: Re: [ ] AIH Treatments??

> > >

> > > Dear Anita,

> > >

> > > This recipe is so easy, and fun too. I made it pretty fast and

it was

> > > good too! The whole house smelled nice!

> > >

> > > First make your pastry shell:

> > >

> > > 2 cups flour 1 egg yolk

> > > 1/2 tsp salt 2 tsp sugar

> > > 1 1/3 sticks butter 3 Tbsp cold water

> > >

> > > First sift 2 cups flour with 1/2 tsp salt into a bowl. Chop 1

1/3

> > sticks

> > > of butter into small pieces and mix into the flour with your

fingers.

> > > Keep mixing until the mixture looks like crumbs. Make a well in

the

> > > center of the mixture and add 1 egg yolk, 2 teaspoons sugar,

and 3

> > > tablespoons cold water. Stir to combine all the ingredients and

knead

> > > lightly to form a smooth dough. Wrap the dough in wax paper or

plastic

> > > and put in the fridge for 1/2 hour.

> > > Roll the dough out on a floured board until it's 1/8 inch

thick.

> > > Then put in your 9 " pie pan.

> > > Bake the shell " blind " That means to bake without the

filling. To

> > > prevent the shell from shrinking, line it with foil then fill

with

> > rice

> > > or dried beans. Put the shell in a 400 degree preheated oven

for 10

> > > minutes and then turn the heat down to 275. Continue baking for

15

> > > minutes longer. Remove the foil about halfway through the

baking.

> > >

> > > Now for the filling:

> > >

> > > 1/2 stick butter 1 9 " pie shell baked-

> > > 1/4 cup all purpose flour 1/2 pt whipping cream

> > > 2 cups milk 2 Tbsp

confectioners

> > > sugar

> > > 2 egg yolks beaten 2 Tbsp brandy (too

small of an

> > > amount to

> > > 1 cup sugar worry about

harming our

> > > livers, I think,

> > > 1 Tbsp pure vanilla extract unless you eat the

whole pie

> > > yourself)

> > >

> > > Melt 2 tablespoons of the butter in a heavy skillet over low

heat.

> > Stir

> > > in the flour. Cook, stirring for about 3 minutes. Slowly add

the milk,

> > > stir and bring to a boil. Let it simmer over the low heat. Melt

the

> > > remaining butter in another heavy pot or skillet, add the sugar

and

> > cook

> > > over medium heat, stirring constantly, until the sugar turns a

light

> > > brown. Pour into the hot flour sauce and continue to stir over

the low

> > > heat until the mixture is smooth. Remove from the heat and stir

in the

> > > beaten egg yolks and vanilla. If there are lumps, pour through a

> > > strainer. Let the mixture cool, then pour in the baked pastry

shell.

> > > Pour the whipping cream into a bowl and whip until it

peaks. Mix

> > in

> > > the confectioners sugar and the brandy. Top the pie with the

cream and

> > > chill until it's ready to serve!

> > >

> > > This book also has a recipe for Roast Possum with Stuffing, if

you're

> > > interested I'll send it too. I personally haven't tried it

myself!

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > >

[Guest guest]

Hi marty, thankyou for your messagem it has helped me feel better. i am feeling

rather down about it all, i never meant for all this to happen.

it is still very early days for your mum, but anythings possible. if you would

like me to try and contact her just let me know at anita@... i

feel your mum was one for speaking her mind, regardless of the consequences, but

in a nice, gentle way. theres alot i am feeling about you mum, but perhaps it

would be better sent to a personal email address as sometimes very personal

things are mentioned that you might want to keep to yourself. by the way, when

i have finished a reading on the pc i always erase it. it is totally

confidental.

love and hugs

anita

by the way, who is the sister figure?

>

> From: " msaire2003 <msaire@...> " <msaire@...>

> Date: Thu 09/Jan/2003 02:42 GMT

>

> Subject: FW: Re: [ ] " off topic " Butterscotch Pie!

>

> Anita:

> No apology necessary with me. I love to hear about other things

> people are interested in. I am wondering how long after my mom died

> can you connect with her? It has been only since December 30th. I

> am a true believer in the collective consciousness and that some of

> us are fortunate enough to be able to tap into it. It might soften

> your image if you didn't call yourself " the witch " , although if that

> is what you prefer, people should learn to deal with it.

> I appreciate your input.

> Marty in Michigan

>

>

>

> > hi , i have just read all the mail and there doesnt seem to be a

> copy of one i sent earlier. just in case it didnt get through i will

> send it again.

> > I wish to apologise for any upset i have caused with the readings.

> i did not join the group with any intention of even mentioning the

> work i do. but i was asked how i got the nickname,,the witch,, i

> told the truth. i am sorry if i have offended anyone, but the

> readings apart, it is nice to chat to others about things other than

> liver disease. anyway, sorry again, and if anyone still wants a

> reading please feel free to email me at anita@c... and i will be

> happy to oblige. i love the work anyway.

> > anita

> > >

> > > From: " lisa m skowron " <lsmaxfax@s...>

> > > Date: Wed 08/Jan/2003 00:19 GMT

> > > < >

> > > Subject: RE: FW: Re: [ ] " off topic " Butterscotch

> Pie!

> > >

> > > Dear Anita,

> > >

> > > Oh dear, sorry!

> > >

> > > I had to take one out of the fridge and look, ha!

> > >

> > > It is butter that is about 4 inches long, contains 8 tablespoons.

> It is

> > > about 1 inch square.

> > >

> > > Hope this helps!

> > >

> > >

> > >

> > > RE: Re: [ ] AIH Treatments??

> > > >

> > > > Dear Anita,

> > > >

> > > > This recipe is so easy, and fun too. I made it pretty fast and

> it was

> > > > good too! The whole house smelled nice!

> > > >

> > > > First make your pastry shell:

> > > >

> > > > 2 cups flour 1 egg yolk

> > > > 1/2 tsp salt 2 tsp sugar

> > > > 1 1/3 sticks butter 3 Tbsp cold water

> > > >

> > > > First sift 2 cups flour with 1/2 tsp salt into a bowl. Chop 1

> 1/3

> > > sticks

> > > > of butter into small pieces and mix into the flour with your

> fingers.

> > > > Keep mixing until the mixture looks like crumbs. Make a well in

> the

> > > > center of the mixture and add 1 egg yolk, 2 teaspoons sugar,

> and 3

> > > > tablespoons cold water. Stir to combine all the ingredients and

> knead

> > > > lightly to form a smooth dough. Wrap the dough in wax paper or

> plastic

> > > > and put in the fridge for 1/2 hour.

> > > > Roll the dough out on a floured board until it's 1/8 inch

> thick.

> > > > Then put in your 9 " pie pan.

> > > > Bake the shell " blind " That means to bake without the

> filling. To

> > > > prevent the shell from shrinking, line it with foil then fill

> with

> > > rice

> > > > or dried beans. Put the shell in a 400 degree preheated oven

> for 10

> > > > minutes and then turn the heat down to 275. Continue baking for

> 15

> > > > minutes longer. Remove the foil about halfway through the

> baking.

> > > >

> > > > Now for the filling:

> > > >

> > > > 1/2 stick butter 1 9 " pie shell baked-

> > > > 1/4 cup all purpose flour 1/2 pt whipping cream

> > > > 2 cups milk 2 Tbsp

> confectioners

> > > > sugar

> > > > 2 egg yolks beaten 2 Tbsp brandy (too

> small of an

> > > > amount to

> > > > 1 cup sugar worry about

> harming our

> > > > livers, I think,

> > > > 1 Tbsp pure vanilla extract unless you eat the

> whole pie

> > > > yourself)

> > > >

> > > > Melt 2 tablespoons of the butter in a heavy skillet over low

> heat.

> > > Stir

> > > > in the flour. Cook, stirring for about 3 minutes. Slowly add

> the milk,

> > > > stir and bring to a boil. Let it simmer over the low heat. Melt

> the

> > > > remaining butter in another heavy pot or skillet, add the sugar

> and

> > > cook

> > > > over medium heat, stirring constantly, until the sugar turns a

> light

> > > > brown. Pour into the hot flour sauce and continue to stir over

> the low

> > > > heat until the mixture is smooth. Remove from the heat and stir

> in the

> > > > beaten egg yolks and vanilla. If there are lumps, pour through a

> > > > strainer. Let the mixture cool, then pour in the baked pastry

> shell.

> > > > Pour the whipping cream into a bowl and whip until it

> peaks. Mix

> > > in

> > > > the confectioners sugar and the brandy. Top the pie with the

> cream and

> > > > chill until it's ready to serve!

> > > >

> > > > This book also has a recipe for Roast Possum with Stuffing, if

> you're

> > > > interested I'll send it too. I personally haven't tried it

> myself!

> > > >

> > > >

> > > >

> > > >

> > > >

> > > >

> > > >

> > > >

> > > >