What does "OOAK" in eBay listings mean?
Why was my pie a goopy mess?
I baked a Country Cream Pie from "Diana Rattray, Your Guide to Southern U.S. Cooking" on the 'net, followed the directions and I have a tasty goopy mess. I know how to cook so I don't know if it was the pie dish I used (French pottery), the substitution of whipping cream for half and half, the addition of 1/2 c. lowfat milk and 1/2 eggnog (didn't buy enough whipping cream) or the fact that the durn pie sounded like a chess pie with fancier ingredients and really really needed eggs.
3/4 cup light brown sugar
3/4 cup granulated sugar
3 tablespoons of flour
3 cups half and half
1 1/2 teaspoons of vanilla
Mix sugar and flour well, get rid of lumps. Add liquids, pour into unbaked pieshell. Cook for 40 minutes at 400 degrees. Let the pie rest to room temperature.
Serve with spoon.
I added cinnamon and fresh ground nutmeg since the flavoring didn't sound snappy enough for my taste.
Some things are a mystery to me....