Well, if “media” is in general, I’d have to say television. I’ll watch some things once in a while, but for the most part, I have way too much anxiety from a bad marriage. Audio books, and certain Youtube channels can trigger it, too.

Spaghetti carbon-era would work, too.

No! It’s there. After the date water and substitution.

Although it was too long ago to remember, I did make a rhubarb and grape pie. With cinnamon, butter, flour, and sugar. I mixed the fruit, flour, cinnamon, butter, sugar in a bowl. Filled a pie shell, and baked for about 45 minutes.

The only things I can remember from all the pies I made from that time is I liked every single one of them, and the grapes, I sliced in half before using them.

Well, I have no bloody clue what happened. When I made the post Lemmy asked for a link, so I supplied a link, to which…the very first picture is a part of and from that link…as I only added the second picture to Lemmy in the document itself…Holy cheese monkey…

Anyway, anyway, anyway, I updated with a link within the message itself…Ppppp!

Which, now I look at the post…Lemmy did ask for a link…wtf? Welp, guess it’s off to fix it.

Where the link points to. I did not think it was necessary to write out the recipe twice. 😶

😶 It’s in the link. Didn’t think I’d have to post it at both web sites.

Definitely was just too impatient earlier.

First test using cornstarch.

Caramelize the following.
1/4 c. Sugar
2+1/2 Tbls. Water

Then whisk in a little at a time
1 c. Water
1 Tbls. Cornstarch
1 tsp. Vanilla
pinch of salt

bring to a boil then remove from heat mixing in
2 tsp. Ground unsalted sunflower seeds
1 tsp. Ground black walnuts.

So far not too bad. The sweetness is perfect (i’m guessing I used about two or three tablespoons of the sauce on a buckwheat and sunflower seed pancake). Will have to wait til tomorrow to see how it cures overnight.

There was one hiccup. I mixed in the cornstarch into the water, and the water really needed to be boiling (which wasn’t possible with the cornstarch). Though, so far it seems fine. So maybe it won’t be a problem.

If you use too much, xanthan gum can make sauces slimy.

Well that piques my curiosity. I’ll definitely have to try that the next time I go shopping.

Hmm! If it doesn’t have that much of a flavor to it, I bet that’d work for thinning the sugar content of a caramel syrup. (The hamster is running on his wheel, 🤔)

Just to add to this, fruit can be used to both cut out a lot of the sugar and to thicken sweet sauces as well.

Also, I just realized I could make date paste. (Something that never crossed my mind til reading your comment, 🙄. I’ve blended them fresh, but have never softened them).

As for caramel, I can find lots of things about sugar-free, but nothing on lowering the sugar content. “3 Ingredients Sugarfree Caramel Sauce” However, this video makes me think I could easily thicken and lower the sugar content of at least a buttery caramel. (Mental note to self; give that idea a try).

🤔 Some things to think about.

Oddly enough, they are kind of bland with honey. 😶. Great with butter, though. Still trying to think of something else to try with them, but unfortunately brain is blank. Family won’t help me clean, and am in quite a bit of pain, and being one of the major holiday cooks, I’m kind of stressing a bit, heh. Got so much to clean…I’ll try to think of something to eat with these…I hope, heh.

Hmm! That does sound good.

Lets see.

1/2 c. buckwheat
1 c. unbleached flour
6 Tbls. buttermilk powder (It’s what I happen to have, 🤷‍♂️ ).
1/2 tsp. Salt
1 Tbls. Sugar
1/4 c. Ground pumpkin seeds.

Soften 1 tsp. yeast in 3/4 cup warm water. Mix all ingredients with 1 Tbls. melted butter. Let sit covered for an hour, then place in the fridge over night. Can add more flour the next day if it’s too moist (Can’t remember the liquid to dry ratios, but unimportant for the first part. I can adjust for more/less when necessary).

(update: Ok, that was the perfect amount of liquid. I’ll touch up some more flour when I place it in the fridge…On the other hand. Should have been more pumpkin seeds, or less flours. Meh! Will have to do…maybe I’ll find the will to grind more seeds up before I fry/bake it, heh).

And I would mix it today for a deeper flavor.

Slept pretty horribly last night which makes my pains worse, so I’ll push it back for tomorrow. Which will give me a chance to let it sit.

Alrighty! I have time to think on it.

Types of dough. Sweet milk, sweet water, yeasty, caky, thick tortilla (pita like).

Sweet Milk : Almond, buckwheat, unbleached flours
Water based : Almond, Rye, Amaranth

https://youtu.be/hNQaBOHT0EE 🤔 Hmm! A sweet paratha? Pumpkin, sugar, pumpkin seed, nutmeg, and molasses filling. (Using a little almond flour to thicken it up).

https://youtu.be/0roB5cuotEw Then there’s this 2 ingredient Sweet potato flatbread recipe that I could easily modify.

I’ll plan out cooking it around noon CST tomorrow. So I’ve got plenty of time to figure out what I’ll do, 😃

Final update. So it is necessary to cook the filling before hand. There’s just no way arround it. However, it’s not too bad, and is doable, just not as good as precooking.

At the tip of the spoon you can see how colored the zucchini is in this jam I made. (which could be used as a pie filling).

Since a precooked crust would be used, I’d suggest using a crumble crust for the top of the pie.

And lastly, my mix ratio is pretty much 1:3 for fruit to zucchini ratio.

Which, for a rhubarb blueberry pie, to keep the colors separted like this. One could cook the zucchini with the rhubarb, and then cook the blueberries separate. I do like the coloring of this. (was my second attempt for cooking the zucchini in the pie crust. I partially boiled the zucchini with ground ginger, the filled it in the bottom, and put the fruit on top. I had hoped the flavors would have blended in downwards. It did a bit, but still not as good as I hoped. Meh, nothing made in haste, nothing found in good taste, :smile:)

Woot! Two or three days later, and all the kinks worked themselves out. It’s good as is, but does need one slight modification. The squash around the slits needs to be covered up. That’s why some of them didn’t get the coloration.

I think when I attempt this again, I’ll still up the flour, and to deal with the squash near the slits, I’ll pour over melted butter and sprinkle a little ginger over the top. I bet that will take care of any unwanted flavors.

Huh! I’ve found recipes for both types, but the precooked filling was all the ones using a pre-cooked crust, and all the others would be better described as a crustless quiche. However, the cooking timee for the latter were nermal cooking times for a pie. Still, though, diluting the zucchini with fruit flavor, is going to be the trick. I know it’s possible cooking and manually stirring it on the stove. Constrained within a pie shell?

Again, I think I’m just going to have to try it.

Alsn, I cut the outer skin off when turning zucchini into a fruit. Plus, I think a larger one might yield more flesh (as I cut out the seed and pulp from them). if I can remember it and am able to, I’ll document the process. (chronic pain sufferer, so I don’t exactly put a lot of effort into being presentable. Just existing is exhausting, Hah!).

but my concern with cooking twice would be the moisture content more than the consistency.

Ah! That’s something that escaped me. I’ll need to remember to add a little flour/cornstarch to the filling.

I’d peel them and then either dice them smallish or cut them into slices maybe a quarter inch thick. Whatever you did with the jam is probably going to work out in a pie shell, except you might consider how sweet it should be.

That’s how I sliced them for the jam. As for sweetness, that won’t be a problem. I’m not a heavy sugar eater, so a small amount will go a long ways, and I have a good eye for the amount I like.

Hmm! The part I’m mostly wondering about would be the convection currents (I think convection is the correct term, 🤔 . Currents caused by heat). Would the 45-55 minutes in the oven yield enough currents to mix the flavors so the squash gets infused with the other flavors? (Zucchini can lose almost all its flavor in place of the fruit). I know cooking the fruit within the shell works with rhubarb and apple (A small tart green apple, tree 15 feet in height, that can be found somewhat wild here in Western Kansas) , rhubarb and grape, and rhubarb and blueberries…

I think I’m just going to have to try it. Nothing attempted, nothing tempting.