[Tjbnwi]

Cooking/baking is just a hobby.

I used to live about 200 feet above sea level, 5 years ago I moved to 7000 feet above sea level. It’s been fun adapting all of the recipes.

A few simple creations.

Tom

 

[PickyPrincess]

Cooking/baking is just a hobby.

I used to live about 200 feet above sea level, 5 years ago I moved to 7000 feet above sea level. It’s been fun adapting all of the recipes.

A few simple creations.

Tom

You're in the right place! None of us are professionals, we simply enjoy cooking. So glad you found your way here and decided to join us.

Your pictures resemble my style of baking; except for that beautiful pie crust. I was bemoaning my pie dough rolling skills just the other day.

Again, welcome to the forums! Have a look around and don't hesitate to reach out if you have any suggestions. 😊

 

[Wooleybooger]

Welcome to the forum Tom.

 

[Tjbnwi]

You're in the right place! None of us are professionals, we simply enjoy cooking. So glad you found your way here and decided to join us.

Your pictures resemble my style of baking; except for that beautiful pie crust. I was bemoaning my pie dough rolling skills just the other day.

Again, welcome to the forums! Have a look around and don't hesitate to reach out if you have any suggestions. 😊

What flour are you using? I only use one brand of flour Because it is very consistent. My wife bought me a different flour once because of the cost, I could not get a single crust to work. She learned that cheep in baking just doesn’t work (she does not bake, never has so it’s all the same to her).

All butter, all shortening or a blend? I’ve developed 11 different pie crust recipes which I use depends on the weather and the pie. Post your recipe and process, maybe we can help. When I moved it took me almost a year to get all the crusts adjusted to the new altitude. I always form the crust into a disk and roll the edge like a wheel prior to refrigerating, try spreading the crust by hand as far as you can, then roll from the center out rotating the disk often.

Try pastry or cake flour for your pie crust, it makes a world of difference.

Crust for pumpkin pie, French Silk with a tart crust just to try it.

Tom

 

[Tjbnwi]

Welcome to the forum Tom.

Thank you.

Tom

 

[Colbyt]

A hearty welcome. What time is dinner?

 

[Steve-o]

Hello from Minnesota!

I'm not much into baking, partially because I'm eating keto these days but also because it's harder to "just wing it" while baking and expect success. I'm happy to look at others' creations, though!

 

[Tjbnwi]

A hearty welcome. What time is dinner?

Normally 6 PM MST, I'd like a couple of days notice prior to your arrival. Number of guests and any food allergies/intolerances would be helpfull also.

Tom

 

[Roll_Bones]

What flour are you using? I only use one brand of flour Because it is very consistent. My wife bought me a different flour once because of the cost, I could not get a single crust to work. She learned that cheep in baking just doesn’t work (she does not bake, never has so it’s all the same to her).

All butter, all shortening or a blend? I’ve developed 11 different pie crust recipes which I use depends on the weather and the pie. Post your recipe and process, maybe we can help. When I moved it took me almost a year to get all the crusts adjusted to the new altitude. I always form the crust into a disk and roll the edge like a wheel prior to refrigerating, try spreading the crust by hand as far as you can, then roll from the center out rotating the disk often.

Try pastry or cake flour for your pie crust, it makes a world of difference.

Crust for pumpkin pie, French Silk with a tart crust just to try it.

Tom

Sounds like you are treating baking as a science. It is a science. Look forward to your advice and ideas. I'm a cook not a pastry chef, but I do try. I also cheat a lot, like with puff pastry. There is a reason chefs have a pastry chef on hand. Welcome.

 

[Tater salad]

Hello Tjbnwi and Snobnd. Spazman here. I thought that I would go with a different name for this forum.

 

[Tjbnwi]

Hello Tjbnwi and Snobnd. Spazman here. I thought that I would go with a different name for this forum.

Hope they don’t find us out,…..

In honor of your screen name, moms 80 year old hand written recipe.

Tom

 

[Tater salad]

Thank you. That recipe looks very similar to my aunt’s. I loved it and was mine and many others favorite at her Christmas celebrations. I tried making it once but it didn’t turn out nearly as good as hers but I need to attempt it again.