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Topic summary

Posted by SilverLining
 - November 08, 2018, 10:49:20 AM
When I went to bed there was almost half left. When I went to serve some after lunch, there was only 1/4 left. Which is now gone.

Edit to correct typo.
Posted by SilverLining
 - November 07, 2018, 03:20:55 PM
Decided to make this today. Forgot to make sure I had all the ingredients and had no white sugar, so I used brown. Also, it asks for 10 pie plate and mine is only 9 1/2.

So....I made it but didn't pour it all into the pie plate. I also made 6 muffin size.

It rose and fell, the way brown sugar cookies do. But, gave the muffin size to the kids and they all want more. That's a good sign.
Posted by GoingNuts
 - November 03, 2018, 07:18:41 PM
Ah, forgot about the potato.

It was even better today, chilled.  This is a very, very unfortunate discovery.   ;D
Posted by spacecanada
 - November 03, 2018, 07:11:53 PM
Bisquick gluten-free mix contains potato.    :-/   The wheat/potato/sorghum allergy combination is frustrating. 
Posted by SilverLining
 - November 03, 2018, 07:55:04 AM
Quote from: GoingNuts on November 03, 2018, 07:23:50 AM
I saw that Bisquick makes a gluten free baking mix, and Impossible pie was originally a Bisquick recipe, I believe.

My mom used to make a caramel desert with Bisquik. She made dough balls and put them in a square pan, then covered it with a brown sugar mixture. After baking, the liquid was thicker and on the bottom, and the dough rose to the top with a crispy top.

If anyone has that recipe I would love to have it.
Posted by GoingNuts
 - November 03, 2018, 07:23:50 AM
I saw that Bisquick makes a gluten free baking mix, and Impossible pie was originally a Bisquick recipe, I believe. 
Posted by hedgehog
 - November 03, 2018, 06:41:50 AM
I remember that recipe! I never tried it, but it was on boxes of Ritz crackers for decades.
Posted by spacecanada
 - November 02, 2018, 11:48:42 PM
We have made impossible pie many times and enjoyed it.  Thanks for the GF recipe!  I'll have to give it a try with Enjoy Life flour (since I have yet to find an adequate substitute.)

Another science experiment pie recipe you may enjoy: mock apple pie -- even Janelle might be able to enjoy this one (assuming you're not allergic to the other ingredients.) 

https://www.exploratorium.edu/cooking/seasoning/kitchen/recipe-mockapple.html
Posted by SilverLining
 - November 02, 2018, 07:27:13 PM
 :clap: :clap: :clap:
Posted by GoingNuts
 - November 02, 2018, 06:21:17 PM
I couldn't even wait for it to cool.  I cut the sugar to 3/4 cup, and used 2% milk.  It tastes similar to a coconut flan.  Seriously yummy.  DH gives it 2 thumbs up.
Posted by GoingNuts
 - November 02, 2018, 04:32:17 PM
A gluten-free modified version of thatbis going down in my house right now:

https://www.epicurious.com/recipes/member/views/gluten-free-crustless-coconut-pie-52775491/amp

This seemed like a good intro for me into gluten free baking, since it's not dependent on the crumb.

Posted by becca
 - October 31, 2018, 01:44:53 PM
I would think butter would work, and be better!
Posted by SilverLining
 - October 30, 2018, 05:06:20 PM
Quote from: Stinky10 on October 29, 2018, 08:40:50 PM
I'm gong to make it - can I sub butter?

I have not made it yet. Someone had commented they did.
Posted by Stinky10
 - October 29, 2018, 08:40:50 PM
I'm gong to make it - can I sub butter?
Posted by PurpleCat
 - October 29, 2018, 05:41:02 PM
My mom use to make this pie when I was a kid.  There is a custard version too.