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Baby
Member
01-08-2006
| Saturday, October 21, 2006 - 7:36 pm
Thanks guys! If you like nuts, you could add those also. I bet that would be tasty, too! I am wondering if the apple would have enough time to really cook since I only baked it for 21 minutes? I am thinking if the apple was cut in small enough pieces, it seems like it should work. Not sure though cause I am no baker!
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Twinkie
Member
09-24-2002
| Saturday, October 21, 2006 - 8:11 pm
Cook the apples some first. Just put in a sauce pan with just a little sugar water, not much because the apples will add more moisture as they cook. The sugar will thicken the mixture a bit and if you want to add something else add some cinnamon. Cinnamon is VERY healthy and good for you!
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Baby
Member
01-08-2006
| Saturday, October 21, 2006 - 9:26 pm
Thanks Twinkie!! Yes, I thought about cooking the apples a little bit first, too. Could I do it in the microwave instead? I don't have a regular stove but I do have a small table top type oven with two burners on top. I could use that eventually. But, the way my kitchen is set up at the moment I can't because that oven is sitting on top of my microwave and there is no way sitting down that I could reach up that far. As far as cinnamon goes, I love the stuff! I love just about anything with cinnamon in it! I didn't realize that it is one of the really healthy things for a person. I will have to do some reading up on it. Thanks for the information! You must be a good cook/baker! I used to be alright at it. Certainly better than I am now, that's for sure. With my health problems, there are so many things I can't eat or just don't taste good anymore. That, along with being totally out of practice when it comes to the kitchen, is not a good thing when you attempt to try it again.
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Twinkie
Member
09-24-2002
| Saturday, October 21, 2006 - 9:36 pm
Baby, I'm just a good ol' southern cook. Nothing fancy. I learned from my mother who learned from her mother and my dad's mother. I've had to change my diet also because of the diabetes. I'm up to 4 shots a day and it sucks sometimes but I treat myself to goodies every now and then. I just up the insulin dosage a bit. LOL My latest treat....Mrs Field's chocolate chips cookies. OMG! To die for! There's only one store in one of the malls and I hate malls so you know I have to be craving one to go in there! LOL
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Baby
Member
01-08-2006
| Saturday, October 21, 2006 - 9:52 pm
Be careful, Twinkie with those cookies! I know they are tasty cause I had them years ago. Our local mall had a Mrs. Field's store. Not sure if it is still there or not since I haven't been in a store in almost 10 years or so! I do believe there is a Mrs. Field's store on-line that you can order from. I am pretty sure I checked that site out a few years back. And with the way they can ship perishable items, I bet you could order some and have them arrive at your door pretty darn quick! They just might have some sugar free cookies that are just as tasty, too!
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Twinkie
Member
09-24-2002
| Sunday, October 22, 2006 - 7:39 am
Thanks, Baby, I'll have to check it out!
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Baby
Member
01-08-2006
| Sunday, October 22, 2006 - 4:02 pm
And thank you, Twinkie!
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Dipo
Member
04-23-2002
| Sunday, November 12, 2006 - 6:09 pm
I am doing a trial run of my cranberry pear crumble that I want to take to a Thanksgiving dinner tomorrow. I was checking the pears today and they don't seem that ripe. Does anyone know how to speed up the ripening for pears? Thanks!
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Justavice
Member
11-22-2005
| Sunday, November 12, 2006 - 7:41 pm
stick them in a brown paper bag overnight
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Dipo
Member
04-23-2002
| Sunday, November 12, 2006 - 7:56 pm
Cool! thank you so much Justavice!
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Texannie
Member
07-16-2001
| Monday, November 13, 2006 - 3:25 am
recipe please!
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Maris
Member
03-28-2002
| Monday, November 13, 2006 - 7:56 am
ditto on recipe request!!
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Dipo
Member
04-23-2002
| Monday, November 13, 2006 - 6:27 pm
LOL, you guys crack me up! Here it is. Pear-Craberry Crisp with cinnamon ice cream (I probably won't do the ice cream) 3 pounds ripe anjou pears (about 5), peeled, cored, cut into 1-inch pieces 1 cup fresh cranberries or frozen, thawed 3/4 cup sugar 1 1/4 cups all purpose flour 1/2 cup finely ground walnuts 1/4 cup (packed) dark brown sugar 1/4 teaspoon ground cinnamon 1/2 cup (1 stick) unsalted butter, melted, cooled Cinnamon Ice Cream Preheat over to 350F. Toss pears, cranberries and 1/2 cup sugar in large bowl. Let stand 15 minutes. Transfer mixture to 11x7x2-inch glass baking dish. Mix flour, next 3 ingredients, and 1/4 cup sugar in medium bowl. Add butter; using fork, stir until moist clumps form. Sprinkle topping over fruit in dish. Bake crisp 45 minutes. Increase oven temperature to 375F. Bake until golden, about 10 minutes. Cool slightly. Serve warm with Cinnamon Ice Cream. Makes 8 servings Bon Appetit. November 2002 I got it off the internet when I was trying to think of a dessert recipe that was kind of "Thankgivingish". I always feel like cranberries are for Thankgiving, so I am giving it a try! I will let you know how it is, I am making it later tonight while I am watching sitcoms!
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Texannie
Member
07-16-2001
| Tuesday, November 14, 2006 - 3:34 am
oh..yum!!!!
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Urgrace
Member
08-19-2000
| Tuesday, November 14, 2006 - 8:48 am
Oooh, I like your recipe. It includes fresh cranberries not dry, and it doesn't include rolled oats like so many of them do. Sounds yummy. I might include vanilla ice cream or whipped cream to top it off.
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Lumbele
Member
07-12-2002
| Tuesday, November 14, 2006 - 9:24 am
That sounds very tasty. Pears and cranberries are a great combination. Stole the recipe, too. Thanks, Dipo.
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Dipo
Member
04-23-2002
| Tuesday, November 14, 2006 - 11:39 am
Well, it has received the seal of approval!! I really liked it and brought the leftovers into the office for opinions. Everyone loves it! So give it a try for Thanksgiving, or whenever.
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Maris
Member
03-28-2002
| Tuesday, November 14, 2006 - 12:00 pm
I am going to give it a try thanks.
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Vacanick
Member
07-12-2004
| Sunday, November 19, 2006 - 12:07 pm
I have a persimmon tree in my back yard. We have always left the fruit to the birds. I saw in the supermarket that they sell for 85 cents each! Does anyone know what they are used for?? 
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Chewpito
Member
01-04-2004
| Sunday, November 19, 2006 - 12:30 pm
You can make persimmon bread,cake and soft cookies...they usually are made with spices,cinnomon/ginger and the like...they need to rippen till very soft and then peal the skin away and only use the fleshy part carfull to get the core or seeds removed..... a little work, but tasty...
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Mamapors
Member
07-29-2004
| Sunday, November 19, 2006 - 12:33 pm
I dry them in my food dryer and they are absolutely. Peel then and slice them into rings about quarter inch thick and dry. I do not like persimmons in cookies, cakes, or fresh, but I love them dried!!! In fact I have a batch drying right now.
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Colordeagua
Member
10-25-2003
| Monday, December 04, 2006 - 2:09 pm
An extremely basic cooking question . . . . (I've never cooked much, but I'm not starving.) For instance, you cook / saute a pork chop on the stove top. Heat the pan, add oil, brown the chop. It's all HOT. Then you add some kind of liquid to the pan to continue cooking the chop. But when you add the liquid -- it splatters BIG TIME!!! I mean BIG TIME. Anything to do to keep it from splattering? Let the pan, oil, and chop cool down first before adding liquid? Or what?
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Vee
Member
02-23-2004
| Monday, December 04, 2006 - 2:30 pm
Why are you adding liquid to further cook the chop? It should be fine without adding any. Some may be added to the pan to release the brown crispies for a gravy to be poured over the removed chop. Turn down the heat to low before adding the liquid. When something is cooking that can splatter, I use a *splatter guard*... Now I'll sit back and see what the real cooks have to say. 
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Texannie
Member
07-16-2001
| Monday, December 04, 2006 - 3:13 pm
I think it would depend on the thickness of the pork chop, Vee. If it's a butterfly chop it's going to need to cook/braise a some. I would turn down the heat to low and then till the pan away from you somewhat.
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Colordeagua
Member
10-25-2003
| Monday, December 04, 2006 - 3:50 pm
Thanks. Was wondering if I should turn down heat and let it cool a little before adding liquid. (I have an electric stove. Building is all electric.) In my Mark Bittman basic cooking book, he says to turn down heat and let chop(s) cook covered in liquid after browning. Guess I'll let it cool down a little before adding liquid using a splatter guard or cover. (Can you tell I need recipe / instructions to do most anything?)
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