Sounds great. I don't mind paying the high prices that Concerts cost now if they do a good job.  Even at the big place we have over at the University area. they get lots of People that I don't think I would want to see.  Tickets there now run $50,$60, $70

Jeanne, that is about the same prices here at the concert venues.

In the summer we have gazebo all over in the city parks system where you may go and listen to various types of music or go to the University and hear theatrical, concerts, choirs, instrumental shows, etc. So I rarely go to spend that much on someone for a single time. And you can get the tee shirts and concert gear at the local thrift shops.

The last two shows I saw was Snoop Dog, on a date, and a troupe of Chippendale dancers with a group from work.

Irish Cream Pumpkin Pie anyone?

http://snappygourmet.com/irish-cream-pumpkin-pie-recipe/

Oh Patricia,   That sounds so good.   I have it saved.  Might make it for  Thanksgiving.   I love Bailey's  Irish Cream.

I make my own pie crust and usually have a couple packages in the freezer.

Thanks for the idea !!!!


Joy

Joy, I have never been able to make a good piecrust. My mother used to not only easily whip them out but would cut excess dough into leaves flowers or other seasonal shapes.

Angelface,   If you are inclined to try again I recommend this recipe.   I have used it for about 40 years and it never fails and is easy to handle.  It is flaky and tasty but is forgiving in rolling out.

                         Pie Crust
1 tbsp vinegar.   Add enough milk to make  1/2 cup.   Let set to sour.  (just a few min)

2  1/2 cups flour
1 tsp. salt
1 cup Crisco (heaping full) 

Mix flour and salt.   Cut in shortening, add milk and stir.

This can be kept in the refrigerator or frozen.   

I'll try anything once Mary, but I think crusts just don't like me.  I'll let you know how it goes!

Angelface,   Don't hesitate to use enough flour on your board and on your rolling pin and use a light hand when rolling.  If you have a break or space in the edge just press in a scrap a roll it together.  Good luck!    I wish we could make  one together just once! 

Mary, I am a meat and potatoes cook who measures by sight as that was how I learned. I can produce lovely biscuits,quick breads and muffins, delicious sauces,gravies and any number of meat dishes without a recipe, but crusts have always defeated me!

Thanks for the recipe and extra advice and yes it would be fun!

Angelface,   Have you tried a muffin recipe called Morning Glory Muffins?    You can just Google it and find the recipe in All Recipes or a couple of other sites.    I like it because it can be adapted to whatever you happen to have on hand.   I made them last week and used a ripe banana instead of the diced apple.   Sometimes I add a little oatmeal for part of the flour, etc. etc.    They are a very good and moist muffin. 

Here's what I found, this...http://allrecipes.com/recipe/20995/easy-morning-glory-muffins/ and this...https://www.google.com/search?q=Morning+Glory+Muffins&oq=Morning+Glory+Muffins&aqs=chrome..69i57j69i65l2&sourceid=chrome&ie=UTF-8

My younger sister, the one who lived in Florence for a time is a frequent reviewer on Allrecipes.

I haven't tried these either. My muffins are usually per basic, more savory than sweet, but these look good.

MaryC.  Yes that recipe makes a good Pie crust but I add a little sugar.  It is the way that the Amish have made their crust for years.  I learned mine from Aunt in UK. only back then and up to her passing at 94 she still Used good Lard.  Most Amish still make their own lard and use it also.

Yes JeanneP,   My recipe also suggests lard but I've never tried it with lard.   How does the sugar change the crust?   Crispier or ??   I often add just a bit of sugar to various recipes but hadn't thought to add it to this one.  Someone gave me this recipe when I was working and it wasn't signed and I haven't been able to recall or find out who gave it to me.    I thought it was a certain person who worked with 4H clubs in pie making but the ones I asked said that it wasn't them.   It is aggravating to me not to remember where I got that recipe.  I still keep that scrap of paper in my file box and refer to it each time.  I even use it for our meat pies.

I'd like to try that crust pie recipe but how many grams (or weight) would a cup of shortening be? Is Crisco a kind of butter?

Hi Bubble...

Crisco is a brand of shortening.  It can be used interchangeably with lard which was always used in pie crusts before.  One cup equals about 277 grams. 

Mary

Thanks!  I'll try that soon.  I love pies.

Does anyone have bread machine recipes to share?  All of mine disappeared when my son and a friend were "cleaning" while I was in the hospital.

http://allrecipes.co.uk/recipes/bread-machine-recipes.aspx

https://www.bakingmad.com/bread-recipes/bread-maker-recipes/

http://www.kenwoodworld.com/uk/cooking-with-kenwood/recipes/bread-maker-recipes

http://www.food.com/topic/bread-machine

http://www.breadworld.com/category/Bread-Machine

I hope you find something here!

Jeanne, I have a country white, 100% whole wheat and an Oatmeal bread recipe that came with my breadmaker many moons ago that we really like.  Since we don't like the bread machine shape of the loaves, after the final rising, I take them out and put them in a regular bread pan in the oven.

I'll type them up and email them to you.

Mary

JeanneLee.  Remember in the old Seniornet we had one Forum just for Bread Machines. Some good ones in there as lots of us use the bread machine.  I pretty much stuck to the "Blarney Bread "One . Always turned out perfect for me.

Not used mine for awhile Think I will get it out and clean it up. See if it still works.

Wish there had been away that we could have moved some of those Forums over into S and F. back then.

Not really recipes but a small view of my end of the globe.


http://www.seniorsandfriends.org/index.php?topic=11.msg57913#msg57913

And if you just can't bake;

http://www.purewow.com/food/easy-dessert-recipes-for-bad-bakers?utm_medium=email&utm_source=Recipe&utm_campaign=5_Seriously_Indulgent_Dessert_Dip_Recipes_2016_10_31_a&utm_content=Recipe_editorial

JaneS, over in the Soda Shoppe board was talking about making pickled beets.  She said that her mother used to make them from a recipe that came with the Blue Ball canning jars years ago.  She had lost that recipe but the one she used was very similar to the one her mother had used.   I do like pickled beets and I was surprised to see that this recipe does not need to be processed.  I only canned some peaches, years ago, and was so afraid that I had done something wrong and they did not process correctly, that I wound up throwing them all away.  Have not tried canning ever again.  So, since this doesn't need to be processed I might try it. I would probably cut the recipe in half.  I am going to ask JaneS to come here and see if this is similar to how she fixed hers.


Pickled Beets Recipe

     
Preserving Method:  Non-Preserving 

Makes about 5 (16 oz) Pints


This beautiful refrigerator pickle is easy to put together and makes a tasy BBQ pickle side.




You Will Need


•8 cups beets (about 4 lbs), peeled, halved and sliced into 1/4 inch sections
•3 cups sliced onions or peeled pearl onions
•2-1/2 cups cider vinegar
•2 cups granulated sugar
•1-1/2 cups water
•1 tbsp mustard seed
•1 tsp Each: salt, whole allspice and cloves
•6 inch cinnamon sticks
•5 Ball® Pint (16 oz) Jars



Directions



1.COMBINE onions, vinegar, sugar, water, mustard seed, salt, allspice, cloves, cinnamon sticks in a large stainless steel saucepan.
2.BRING to a boil; boil gently 5 minutes. Add prepared beets and return to a full boil, lower heat and simmer just until beets are tender.
3.REMOVE from heat. Discard cinnamon sticks.
4.PACK hot beets and onions evenly into hot jars, pour hot over leaving a 1/2 inch headspace, and close with 2-piece lids. Cool to room temperature, then place in refrgerator. Allow to sit for 3 weeks to get the best pickled taste. Use within 3 months.


Joy

Joy, that's almost exactly like the recipe that I use.  However, I got it out of the Ball Blue Book for canning and freezing.  The recipe that my mother and my grandmother used was similar but theirs didn't come from print anywhere.  It evolved over many years of canning.  When I couldn't find it after I moved to this house, I asked my sister and she said that she never used it.  She doesn't like her beets pickled.  So I ran across it in the book one day and have been using it for about 15 years now and the beets taste pretty much like my mother's.  Let me know how they turn out and how they keep in the fridge.  I'm betting that if you are putting everything into the jars, hot, they will seal themselves.

That is the way I always did them, except I never added cinnamon to it.  I love it and so do all my visitors

I love Beetroots. Just buy them pickled at the store.  But now I think I will try making them from the above.
I think that Beetroots are the National (Now would the be known as a root veg) of Australia?  Very much a favourite in My UK also

Angelface,   Those desserts look yummy.    This past week I had a "flash from the past" and decided to make an Ugly Duckling Cake.    It is easy, moist and so good.  We aren't real big cake eaters but this went well with our folks.    It is an easy to find recipe on Google.

In regard to the Pickled Beets,   I used commercially canned sliced beets and make up a small amount of the brine....enough to cover that many beets.   I use the beet juice in the brine and keep a pint of these in the refrigerator most times.   They are such a good addition to any meal.   We eat them as you would pickles of other kinds and it adds another veggie when we need it.  If the brine starts to get weak, it is easy to add a little more vinegar.

It is stuffed peppers today at our house.    I have  a part head of orange cauliflower that will make a good veggie to go along with the peppers.     

I will not be able to do any real cooking or baking until December, because of some issues. However, I am quickly collecting these recipes. We always had pickled vegetables, pickled beets and also had whole hard boiled eggs in beet juice. At every dinner, there was a small dish of onions in vinegar that usually went fast.

Thanks maryc, I'm not the baker my parents were and my younger sister is, so I appreciate simple such as with these recipes..

I'm very lazy so I do pickled beets the easiest way of all.  I buy a jar of Sweet Pickles (gherkins) and a small can of sliced beets.  I transfer the sweet pickles to another container and put it in the fridge and then I drain and put the sliced beets in the brine that is left in the pickle jar and put it in the fridge for a couple of days.  And voila!  I have pickled beets.  No cooking, no peeling, no slicing, no making the brine......it's all done for me.   

We all need a cheat sheet for cooking in our old age.  I haven't looked at any of the recipes but I will go back and do that...especially the "Ugly Duckling Cake".  A friend of mine told me about a cake that is so easy its sinful.  All you need a can of crushed pineapple and a box mix of Angel Food cake.  You mix the two together with a spoon only until it's all wet, pour it in a tube pan or two large loaf pans and bake it according to the package directions.  It's moist and delicious and if you add a dollop of whipped cream it's out of this world.

Forgot to mention that I always have eggs in the pickled beets.  It's quick breakfast of lunch if nothing else strikes my fancy.