Allrecipes Home > The Buzz > Cooks > BREDBAKER

cook's profile

Reviews

Photos

Menus

View All Reviews

Learn more

An authentic Hoosier Sugar Cream Pie does not have a prepared cooked filling. The ingredients are combined and poured into an unbaked pie shell. Preheat oven to 450 degrees. Bake the filled pie at 450 for 10 minutes, then lower oven to 325 degrees and bake for 50-60minutes until you can insert a knife in the center of pie and it comes out clean. You may have to cover crust with foil for first 35 minutes or so to prevent it from over browning. Here in Indiana we use flour, not cornstarch to thicken our cream pie. We use WHOLE milk for the milk too. If you prefer to make it more traditionally, cut the butter down to 1/4 cup and add it by teaspoon into pie shell after you pour the filling into it. Sprinkle nutmeg over top. Sorry to make so many changes but this is how we do it here in In and our pies always set up very well.I sell many many cream pies throughout the year. Yum. This recipe has a rich history here in Indiana where it began in the Amish community when they ran out of their winter apples. Also was baked in the Shaker community in Eastern Indiana.

Was this review helpful? [ YES ]
8 users found this review helpful

Apple Butter I

Reviewed: Sep. 15, 2009

This recipe calls for too much sugar. I like to taste the different apples in my apple butter but the sugar in this recipe masks all that. I make over 200 pints of AB every fall and only use 1 1/2 -2 cups sugar for each 64 ounce batch of AB. I also follow the USDA guidelines for boiling water bath canning and leave a 1/4 in headspace at top of jar. If you are going to freeze this you would leave a little more space at the top, 1/2 in would be sufficient.

Was this review helpful? [ YES ]
1 user found this review helpful

Baba Ghanoush

Reviewed: Aug. 22, 2009

I've been in the food business from a very young age (9-at the dishwashing station working my way up from there to chef). I continue to learn new ideas and dishes from others every day of my life and will keep it up till I'm no longer able to hold a fork in one hand and eat with the other:-) This was a good recipe. Enjoyed it. It is important to give it at least 3 hours in frig so flavors have time to meld. Thanks for posting.

Was this review helpful? [ YES ]
4 users found this review helpful

Cranberry Nut Bread II

Reviewed: Dec. 7, 2008

Anyone who ranks this less then a 4 star recipe either doesn't know how to read a recipe or follow directions! This is a good,solid recipe for Cranberry Nut Bread. It always cracks me up when someone gives a consis- tent 4 starred recipe a low review and says it tastes bad. The majority rules-and they rank this as a good recipe-just the way you sent it in. I make my own adjustments but they never affect how I rank a rec-ipe as they are just a reflect- ion of my personal preferences. For example, I love toasted nuts in my recipes as I feel the toasting brings out the nutty flavor in the nuts. I also monkey with spices because we prefer more nutmeg or cloves or cinnamon then some folks. I really enjoyed this recipe.It's very close to my recipe & I've been baking and selling my Cran-Nut bread for 30 years.Congrat- ulations on a great recipe!!!

Was this review helpful? [ YES ]
6 users found this review helpful

Cranberry Nut Bread I

Reviewed: Nov. 30, 2005

This is a good basic recipe. For those who are having trouble with the loaf falling apart or crumbling-remember when baking quick breads that overstirring it will cause those problems. You want to add the dry ingredients to the liquid and only stir enough to mix things together and then stop. It is better to err on the side of not enough stirring then too much. "Just till combined" means just that. I put powdered sugar on one loaf and drizzled icing on the other. Both made nice additions to my brunch luncheon. Thanks Karin.

Was this review helpful? [ YES ]
96 users found this review helpful