Not smart enough to double-check the recipe for a pie I’ve never made before, and to pick up some evaporated milk. :smack:
Say, here’s some sweetened condensed milk. Same thing, right? (Just kidding! 
)
Seems like a theme in my circle. I normally test every recipe before serving it to someone else. But this year I’m doing this kosher thing without testing…just kinda trusting that I know what I’m doing, and that most of my guests won’t know what things should have been like normally.
A good friend of mine doesn’t test recipes, but only uses things she finds on the internet with lots of positive reviews, and reads through them to see if there are common hints. Except this time she decided to try a new pie, from a site with no reviews. And the custard-like filling just wouldn’t set up. (It’s this recipe, if anyone cares. Although it’s too late for her - she gave up.)
Link doesn’t work for me, but I can see it’s almond-pear pie. My missing ingredient is for sweet potato pie. I’m making that and pecan pie. I’ll have another cuppa joe before I go to the store.
I’m going to attempt dinner rolls for the first time. Shouldn’t be a big deal, other than getting the timing right. Right? RIGHT?
Dinner rolls are EASY! Just peel off the paper, whack the tube on the counter, take the dough out and put it on a baking sheet, and pop it into the oven!
Advice I heard on NPR yesterday: It’s just a big chicken-- you’ve done this before! 
Coconut oil also works fine in pie crust - I’ve done it for vegan and/or lactose-intolerant friends. For the squash, I’d definitely use olive oil rather than Crisco. Crisco is my last resort for pretty much anything.
I, too, am a big fan of the roasting bad. Easiest thing on earth, and the turkey comes out delicious. I do this 4 or 5 times a year. I really like turkey!!
Breaking Bad, now with turkeys!
Oh yeah…at people’s suggestion above, I did end up using olive oil for the squash.
The Earth Balance was used in the sweet potato casserole and the pie crust.
I…forgot the cinnamon in the apple pie filling. Ugh. It has sugar and nutmeg, but it’s not going to be the same. sigh So much going on right now, I was bound to screw something up. Oh well.
My bad - I pulled the internal Facebook version instead of the real link…which is here. I wasn’t suggesting that it work for you, as much as wondering if anyone cared enough to guess why it didn’t work for my friend. 
Good luck with the store - I hope it isn’t too crazy with last minute shoppers!
Why is that stuffing blue!?!?
There were like three people in it. Got the evaporated milk, and I picked up some more butter while I was there.
And now I need to start the pies…
Wrong ! It should be cooked at 325 -350 otherwise the bird will be dried out on the outside and undercooked on the inside ! You can cook your turkey at 450 !
The next time I cook one I am going it the right.
I thought you couldn’t have dairy with animals that give milk but according to link
turkey been added to the list too. I didn’t grow up Kosher we had milk with all our meals.
The words are English, but I don’t completely understand the order you’ve put them in. First you say you can’t cook at 450, then you say you can. And the last sentence makes no sense.
Of course you can cook a turkey at a higher temperature. You just have to take some precautions to avoid the problem you indicated.
You can cook your turkey at 450 deg.
Not: You can cook your turkey at 450 deg.
So wrong em-PHASS-is, then?
I’m happy to report that everything went fantastic tonight. I did forget the cinnamon in the apple pie and I definitely tasted the difference, but no one else seemed to notice it. The Earth Balance butter substitute bars help up perfectly in everything I did, and the olive oil worked with the turkey itself.
As an added bonus, my extra guests were awesome - fun, sharp, and so happy to be included. The older of the two is 98…and let me tell you, we should all hope to be that spry at 98!
Thanks again for the suggestions.
Dinner went off just fine. I ran out of gas, so didn’t make the dinner rolls; took a nap instead. Stuffing was superb, as was the gravy. Our guest (who knew my mother) brought my mother’s brandy-spiked pumpkin pie and homemade whipped cream. A good California Pinot Noir and a very decent Washington Gewurztraminer complemented the heavy meal. I’ve been on such a rigid diet for the past six months that I couldn’t manage a full second helping and couldn’t finish desert. But tomorrow: SANDWICHES!