I took inspiration from the recipe below to make a dessert
in step with American Thanksgiving. The recipe is for a very
thick pie; one for which I did not have a pie plate. Ended up
making it in a square dish, with Crescent Roll pastry for crust.
I also used one container of evaporated milk plus one cup
2% instead of three cups of milk. The mixture seemed sensible,
and filled the dish.
Cooked for an hour at 350°(with foil paper on the last 15 minutes).
The taste is fantastic!!
https://spaceshipsandlaserbeams.com/custard-pie/
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What does one make for the day after the feast!? Little coffee cookies.
From the comments, this recipe is from Morocco. One ends up with
crunchy bites that keep for three weeks. Haven't made it yet, but find it interesting
that the almonds are added to the wet ingredients. One also cooks them
in two instalments; once as a roll. and then cut like bread an on their side.
One can buy these ready-made as biscotti and I have seen them on a Starbucks
menu.
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