French Corn Pumpkin Pie Millhassou

fx

Thu, 14 Jan 2010 18:39:12 GMT

Thanks Kobi for your patience! You can find many flour mills on Amazon, including several that look every bit like mine.

ben

Thu, 24 Dec 2009 21:47:46 GMT

How hot should the oven me?

Kobi

Wed, 2 Dec 2009 17:11:48 GMT

Hi Fran�ois, how are you. We miss you! I still checking out your old recipes. Can you please tell me where can I buy the same Grain Mill as you have, the Austrian one.
Thank you and you to get you email when you post any thing new.
Kobi, Los Angeles

fx

Mon, 27 Oct 2008 09:01:53 GMT

Rosemary I will endeavor to publish my recipes in several units in the future to make it clearer for all - sorry about that and I hope the recipe worked for you!

Rosemary Ricchio

Fri, 24 Oct 2008 10:35:25 GMT

Dear FX,

Please disregard my last question. Upon further research, I"ve discovered that "5dl" = half a liter (or 2 cups).

My mistake! (Sorry, but I"ve never seen that measurement before.)

Thanks again,
Rosemary

fx

Tue, 12 Feb 2008 14:13:21 GMT

Hazel Stone, thank you for your kind appreciation! I hope my recipes will work for you.

Hazel Stone

Wed, 6 Feb 2008 22:38:28 GMT

Where have you been all my life?! Everything I"ve read at this site has been utterly brilliant!

fx

Fri, 30 Nov 2007 16:19:59 GMT

The eggs are added right before the milk Bruce.

fx

Fri, 30 Nov 2007 16:13:33 GMT

This is really more like a flan than a pie, with a very wet and unaerated texture. It is still rather light because of the large quantity of water rather than fat-soaked flour like in a regular cake.

fx

Fri, 30 Nov 2007 16:11:43 GMT

You add the eggs right before the vanilla milk.

will

Thu, 29 Nov 2007 14:48:42 GMT

Yea, where do the eggs go?

Denis Johnston

Wed, 28 Nov 2007 11:23:55 GMT

I noticed that there was no leavening except the eggs..Would this not have been a little lighter with some baking powder or soda bicarbonate?When I have done this simple formula I oven roasted the pumpkin to intensify the flavours.Thanks for reminding me about this terrific winter treat...

Cynthia

Tue, 27 Nov 2007 19:56:08 GMT

Oh my gosh, I so have to try this. This week I made what we call a conkie using very similar ingredients. It is a dish that is traditionally eaten when Barbados celebrates its independence which is this Friday.

Bruce F

Mon, 26 Nov 2007 16:58:29 GMT

It looks like a great recipe and I"m looking forward to trying it.Can you spell out exactly where you add the eggs?Thanks