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 Posted: Tue Jul 12, 2011 9:32 pm
You are the apple...
The_Mistress_Of_Music xp
I just looked through the cookbook. No butterbeer was found. Dx
Bummer. My stepmom found a recipe online, but it wasnt anything like what I figured it would taste like. A lot of nutmeg/cinnamon.
Mentally Unstable Gamer I don't want to watch the last one.
They're going to kill off Snape and that's just wrong.
Blame J. K. Rowling. She killed him in the books = P
and I am your core.
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Posted: Tue Jul 12, 2011 9:34 pm
That doesn't sound very good. :/
Pumpkin Juice is....... weird tasting.
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Posted: Tue Jul 12, 2011 9:35 pm
The_Mistress_Of_Music
That doesn't sound very good. :/
Pumpkin Juice is....... weird tasting.
You are the apple...
It was all right. I always imagined it being root beer, with either melted butter or butterscotch and a bit of rum.
What does Pumpkin Juice taste like? How do you make it?
and I am your core.
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Posted: Tue Jul 12, 2011 9:36 pm
Lemme find the book and I'll post the recipe.
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Posted: Tue Jul 12, 2011 9:38 pm
The_Mistress_Of_Music Lemme find the book and I'll post the recipe.
You are the apple...
Awesome. I'll give it to my stepmom tomorrow, cause shes making it for the second day of my HP movie marathon with a couple friends of mine. Hopefully I dont fall asleep like I did today haha
and I am your core.
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Posted: Tue Jul 12, 2011 9:53 pm
Ingredients:
1 Small Pumpkin, known as sugar pumpkin or pie pumpkin
1 cup white grape juice
2 cups apple juice
1 cup pineapple juice
Recipe:
1. Preheat oven to 400°F. Slice the pumpkin in half pole to pole and scoop out the seeds. Don't worry about the stringy fibers; they are hard to remove and wont affect the results. Place the pumpkin halves face down on a baking sheet and roast 45minutes to 1 hour until soft. Remove from oven.
2. When the pumpkin is cool enough the handle, scoop out the flesh and discard the skin. Place the cooked pumpkin in a large finemesh sieved set over a bowl and push the pumpkin through using a rubber spatula. Scrape and mash as you push; it will take several minutes. Discard the pulpy mass left in the sieve. Stir the sieved pumpkin in a bowl to evenly distribute the juices, and then measure out 1 cup.
3. Place the cup of sieved pumpkin in a pitcher along with the apple juice, grape juice, and pineapple juice. STir vigorously until the pumpkin is completely disperse. Chill the juice until it's very cold.
4. Before serving, stir the juice well, as the pumpkin will settle to the bottom.
Makes 5 cups.
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Posted: Tue Jul 12, 2011 9:54 pm
XD Posted it. Anything else you need to be posted? It has almost everything.
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Posted: Tue Jul 12, 2011 10:03 pm
The_Mistress_Of_Music
XD Posted it. Anything else you need to be posted? It has almost everything.
You are the apple...
I think that's a little too long of a cook time for something as small as this = P
Well what do they have in there?
and I am your core.
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Posted: Tue Jul 12, 2011 10:07 pm
In the book?
It has just about anything.
-Acid Pops
-Ice Cream
-Custard Tart
-Jam Doughnuts
-English Tomato Ketchup
-Black Pudding
-Tea Ice Cream
-Pumpkin Pasties
-Fizzy Sherbet Pouches
I can name over 150 more if you like.... XD
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Posted: Tue Jul 12, 2011 10:13 pm
The_Mistress_Of_Music
In the book?
It has just about anything.
-Acid Pops
-Ice Cream
-Custard Tart
-Jam Doughnuts
-English Tomato Ketchup
-Black Pudding
-Tea Ice Cream
-Pumpkin Pasties
-Fizzy Sherbet Pouches
I can name over 150 more if you like.... XD
You are the apple...
Acid Pops and Pumpkin Pasties always made me wonder lol.
and I am your core.
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Posted: Tue Jul 12, 2011 10:26 pm
Acid Drops
Ingredients:
1/4 cup water
1/4 teaspoon cream of tartar
1 cup light granulated sugar
1 teaspoon citric acid
1/2 cup light corn syrup
Recipe:
1. Line two baking sheets with parchment paper and set aside. Combine the water, sugar, corn syrup, and cream of tartar in a small saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and the mixture begins to bubble. Wash down the sides f the pan with a pastry brush dipped ub hot water if sugar crystals have formed on the sides. Clip a candy thermometer to the pan and continue cooking over medium heat, stirring occasionally , intil the mixture reaches 300 degrees F.
2. Remove pan from the heat. Sprinkle the citric acid over the sugar syrup and stir to combine. When the bubbling has subsided, use an oiled teaspoon to drop teaspoonfuls of sugar syrup onto the prepared sheets 2 inches apart to allow room for spreading.
3. To store the candies, wrap them in sheets of parchment paper, making sure the candies don't touch, as they will stock together,
Makes 40 candies.
Citric acid is available in fairly small qualities on the internet.
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Posted: Tue Jul 12, 2011 10:32 pm
You are the apple...
Those sound interesting...
What about Pumpkin Pasties?
and I am your core.
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Posted: Tue Jul 12, 2011 10:50 pm
Pumpkin Pasties
Pasty Crust ingredients:
1¼ cups all purpose flour
1 tablespoon granulated sugar
¼ cup of salt
5 tablespoons cold butter, cut into chunks
4-6 tablespoons ice water
Filling ingredients:
1 cup canned pumpkin, not pumpkin pie filling
¼ cup granulated sugar
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
Recipe:
1. Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Scatter the butter and shortening over the flour mixture. Pulse about 15 times until the mixture resembles yellow meal, with no white powdery bits remaining.
2. Transfer the mixture into a large mixing bowl, Sprinkle 4 tablespoons of cold water over the mixture. Toss the mixture together with a spatula until it starts clumping together. If it's too dry add more water water 1 tablespoon at a time. Gather the dough into a ball and pat it into a disk. Wrap it in plastic wrap for at least one hour.
3. Combine the pumpkin, sugar, nutmeg, and cinnamon in a mixing bowl. Mix well. Preheat oven to 400 degrees F. Roll out the dough ⅛-inch thick. Use a saucer to cute out 6-inch circles.
4. Put 2 to 3 tablespoons of filling in the center of each circle of the dough. Moisten the edges with water, fold the dough over the fillings, and crimp with a fork to seal the edges. Cute slits to make vents. Bake on an ungreased cookie sheet or 30 minutes or until browned.
Makes 6 pasties.
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Posted: Tue Jul 12, 2011 10:51 pm
Just posted, it's a bit long. sweatdrop
I kept having to do chores in the middle of writing it. >_>
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Posted: Wed Jul 13, 2011 12:26 am
The_Mistress_Of_Music Just posted, it's a bit long. sweatdrop
I kept having to do chores in the middle of writing it. >_>
You are the apple...
lol its fine. That sounds really yummy, I might make some of those...
and I am your core.
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