Re: [CnD] Pie crust
People also like it in watermelon salad. -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Thursday, September 3, 2020 7:03 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: Re: [CnD] Pie crust Arugula is kind of like a lettuce and it has a bitter taste. It's good mixed with other greens such as spinach. Some people mixed the greens, walnuts, and pears or peaches in a nice salad with a vinigrette dressing. On 9/3/2020 3:00 PM, Sugar Lopez via Cookinginthedark wrote: > Hi Carol > Got this form google: > > Rugula may refer to: > > Arugula, an edible plant Eruca sativa > Rugelach, a Jewish pastry > > HTH > sugar > “How lucky I am to have something that makes saying goodbye so hard.” > - - Winnie the Pooh > 🙏, 😘 > I appreciate your friendship/support at: > https://www.gofundme.com/sugars-transplant-journey > -Sugar > > -Original Message- > From: Cookinginthedark On > Behalf Of Carol Ashland via Cookinginthedark > Sent: Thursday, September 3, 2020 1:40 PM > To: Penny Reeder via Cookinginthedark > Cc: Carol Ashland > Subject: Re: [CnD] Pie crust > > What is rughula? > > Carol Ashland > carol97...@gmail.com > Sent from my BrailleNote Touch+On Sep 3, 2020 10:18 AM, Penny Reeder via > Cookinginthedark wrote: >> It is the easiest pie dough to work with, very supple, can’t be >> over-worked, doesn’t get tough. You can roll scraps into balls, poke a hole >> in each, fill with jam or something else and bake to make treats for the >> cook or waiting children! The recipe, which also makes delicious rughula, is >> from Harold Magee. >> >> Sent from my iPhone >> >>> On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark >>> wrote: >>> >>> This is a very intriguing and interesting recipe. I'm trying to immagine >>> how it would turn out with the cream cheese right in the pie dough. >>> >>>> On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: >>>> This is the pie crust recipe i usually use: in bowl of electric mixer, >>>> combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar >>>> (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream >>>> cheese. When mixture forms a ball, form into 2 disks, wrap tightly and >>>> refrigerate for an hour or up to one day. Roll out on lightly floured >>>> surface, and proceed with recipe for double-crust pie. >>>> >>>> Sent from my iPhone >>>> >>>>>> On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark >>>>>> wrote: >>>>> Ah, that's nice! He'll really enjoy that dessert, and so will you. >>>>> >>>>> When you go to spread the cream cheese, and powdered sugar, dip your >>>>> spatula in water because it's a little hard to spread. >>>>> >>>>> Good luck with school; been there done that. Sure makes it easier when >>>>> you have a supportive partner. I'd love to hear about your experience. >>>>> >>>>>> On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: >>>>>> Nah, I'll make it for sweet husband. I'm going through major >>>>>> homework crunch time, and he's saving my butt by doing some last >>>>>> minute scanning and clean-up of a textbook so I can use it to >>>>>> hopefully pass an exam. Making the dessert will give me a much-needed >>>>>> stress break. >>>>>> It'll be a nice way to say thank you, and I love you bunches, >>>>>> too. And there are so many variations … I can't wait to try them all. >>>>>> >>>>>> More Later, >>>>>> Dani >>>>>> >>>>>> >>>>>> >>>>>>> On 9/3/20, Linda S. via Cookinginthedark >>>>>>> wrote: >>>>>>> Dani: >>>>>>> >>>>>>> I think it will become your favorite. I would have happily >>>>>>> looked for the recipe, and posted it, but ... uh well, it was already >>>>>>> done. Enjoy! >>>>>>> I wish someone was there to make it for you. It's a labor of >>>>>>> love to make this dessert. >>>>>>> >>>>>>> On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: >>>>>>>> Hi, Linda. >>&
Re: [CnD] Pie crust
Arugula is kind of like a lettuce and it has a bitter taste. It's good mixed with other greens such as spinach. Some people mixed the greens, walnuts, and pears or peaches in a nice salad with a vinigrette dressing. On 9/3/2020 3:00 PM, Sugar Lopez via Cookinginthedark wrote: Hi Carol Got this form google: Rugula may refer to: Arugula, an edible plant Eruca sativa Rugelach, a Jewish pastry HTH sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh 🙏, 😘 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Carol Ashland via Cookinginthedark Sent: Thursday, September 3, 2020 1:40 PM To: Penny Reeder via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Pie crust What is rughula? Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 10:18 AM, Penny Reeder via Cookinginthedark wrote: It is the easiest pie dough to work with, very supple, can’t be over-worked, doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill with jam or something else and bake to make treats for the cook or waiting children! The recipe, which also makes delicious rughula, is from Harold Magee. Sent from my iPhone On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark wrote: This is a very intriguing and interesting recipe. I'm trying to immagine how it would turn out with the cream cheese right in the pie dough. On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: This is the pie crust recipe i usually use: in bowl of electric mixer, combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream cheese. When mixture forms a ball, form into 2 disks, wrap tightly and refrigerate for an hour or up to one day. Roll out on lightly floured surface, and proceed with recipe for double-crust pie. Sent from my iPhone On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark wrote: Ah, that's nice! He'll really enjoy that dessert, and so will you. When you go to spread the cream cheese, and powdered sugar, dip your spatula in water because it's a little hard to spread. Good luck with school; been there done that. Sure makes it easier when you have a supportive partner. I'd love to hear about your experience. On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: Nah, I'll make it for sweet husband. I'm going through major homework crunch time, and he's saving my butt by doing some last minute scanning and clean-up of a textbook so I can use it to hopefully pass an exam. Making the dessert will give me a much-needed stress break. It'll be a nice way to say thank you, and I love you bunches, too. And there are so many variations … I can't wait to try them all. More Later, Dani On 9/3/20, Linda S. via Cookinginthedark wrote: Dani: I think it will become your favorite. I would have happily looked for the recipe, and posted it, but ... uh well, it was already done. Enjoy! I wish someone was there to make it for you. It's a labor of love to make this dessert. On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: Hi, Linda. If you remember the quantities or can post the recipe, I'm sure it will become Dani Pagador's favorite dessert too. *lol* It sounds like just the ticket to get me through the rest of this week. Thanks, if you can share it and don't mind doing so. More Later, Dani On 9/2/20, Regina Marie via Cookinginthedark wrote: Hi Everyone. I use real butter, very cold, and not shortening. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Tuesday, September 01, 2020 7:10 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: [CnD] Pie crust Hi everyone: Since we're on the subject of baking, I read a long time ago, in one of the cookbooks made just for those of us who are blind, a recipe for piecrust. I remember instead of using shortening, it called for vegetable oil, and then you piece the piecrust with your hands in to the pan. It was probably in one of the books like, "cooking with feeling," or food at your fingertips? Can't remember. Does anyone remember this, or am I crazy? If you know, lease send the recipe? Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/c
Re: [CnD] Pie crust
I've seen that word on this list before. I think it is the pastry. Don't remember who posted it. -Original Message- From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark Sent: Thursday, September 3, 2020 6:00 PM To: cookinginthedark@acbradio.org Cc: Sugar Lopez Subject: Re: [CnD] Pie crust Hi Carol Got this form google: Rugula may refer to: Arugula, an edible plant Eruca sativa Rugelach, a Jewish pastry HTH sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh 🙏, 😘 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Carol Ashland via Cookinginthedark Sent: Thursday, September 3, 2020 1:40 PM To: Penny Reeder via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Pie crust What is rughula? Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 10:18 AM, Penny Reeder via Cookinginthedark wrote: > > It is the easiest pie dough to work with, very supple, can’t be over-worked, > doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill > with jam or something else and bake to make treats for the cook or waiting > children! The recipe, which also makes delicious rughula, is from Harold > Magee. > > Sent from my iPhone > > > On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark > > wrote: > > > > This is a very intriguing and interesting recipe. I'm trying to immagine > > how it would turn out with the cream cheese right in the pie dough. > > > >> On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: > >> This is the pie crust recipe i usually use: in bowl of electric mixer, > >> combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar > >> (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream > >> cheese. When mixture forms a ball, form into 2 disks, wrap tightly and > >> refrigerate for an hour or up to one day. Roll out on lightly floured > >> surface, and proceed with recipe for double-crust pie. > >> > >> Sent from my iPhone > >> > >>>> On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark > >>>> wrote: > >>> > >>> Ah, that's nice! He'll really enjoy that dessert, and so will you. > >>> > >>> When you go to spread the cream cheese, and powdered sugar, dip your > >>> spatula in water because it's a little hard to spread. > >>> > >>> Good luck with school; been there done that. Sure makes it easier when > >>> you have a supportive partner. I'd love to hear about your experience. > >>> > >>>> On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: > >>>> Nah, I'll make it for sweet husband. I'm going through major > >>>> homework crunch time, and he's saving my butt by doing some last > >>>> minute scanning and clean-up of a textbook so I can use it to > >>>> hopefully pass an exam. Making the dessert will give me a much-needed > >>>> stress break. > >>>> It'll be a nice way to say thank you, and I love you bunches, > >>>> too. And there are so many variations … I can't wait to try them all. > >>>> > >>>> More Later, > >>>> Dani > >>>> > >>>> > >>>> > >>>>> On 9/3/20, Linda S. via Cookinginthedark > >>>>> wrote: > >>>>> Dani: > >>>>> > >>>>> I think it will become your favorite. I would have happily > >>>>> looked for the recipe, and posted it, but ... uh well, it was already > >>>>> done. Enjoy! > >>>>> I wish someone was there to make it for you. It's a labor of > >>>>> love to make this dessert. > >>>>> > >>>>> On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: > >>>>>> Hi, Linda. > >>>>>> If you remember the quantities or can post the recipe, I'm sure > >>>>>> it will become Dani Pagador's favorite dessert too. *lol* It > >>>>>> sounds like just the ticket to get me through the rest of this > >>>>>> week. Thanks, if you can share it and don't mind doing so. > >>>>>> > >>>>>> More Later, > >>>>>> Dani > >>>>&
Re: [CnD] Pie crust
Also known as rugelach. Jewish filled pastries. -Original Message- From: Cookinginthedark On Behalf Of Carol Ashland via Cookinginthedark Sent: Thursday, September 3, 2020 4:40 PM To: Penny Reeder via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Pie crust What is rughula? Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 10:18 AM, Penny Reeder via Cookinginthedark wrote: > > It is the easiest pie dough to work with, very supple, can’t be over-worked, > doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill > with jam or something else and bake to make treats for the cook or waiting > children! The recipe, which also makes delicious rughula, is from Harold > Magee. > > Sent from my iPhone > > > On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark > > wrote: > > > > This is a very intriguing and interesting recipe. I'm trying to immagine > > how it would turn out with the cream cheese right in the pie dough. > > > >> On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: > >> This is the pie crust recipe i usually use: in bowl of electric mixer, > >> combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar > >> (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream > >> cheese. When mixture forms a ball, form into 2 disks, wrap tightly and > >> refrigerate for an hour or up to one day. Roll out on lightly floured > >> surface, and proceed with recipe for double-crust pie. > >> > >> Sent from my iPhone > >> > >>>> On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark > >>>> wrote: > >>> > >>> Ah, that's nice! He'll really enjoy that dessert, and so will you. > >>> > >>> When you go to spread the cream cheese, and powdered sugar, dip your > >>> spatula in water because it's a little hard to spread. > >>> > >>> Good luck with school; been there done that. Sure makes it easier when > >>> you have a supportive partner. I'd love to hear about your experience. > >>> > >>>> On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: > >>>> Nah, I'll make it for sweet husband. I'm going through major > >>>> homework crunch time, and he's saving my butt by doing some last > >>>> minute scanning and clean-up of a textbook so I can use it to > >>>> hopefully pass an exam. Making the dessert will give me a much-needed > >>>> stress break. > >>>> It'll be a nice way to say thank you, and I love you bunches, > >>>> too. And there are so many variations … I can't wait to try them all. > >>>> > >>>> More Later, > >>>> Dani > >>>> > >>>> > >>>> > >>>>> On 9/3/20, Linda S. via Cookinginthedark > >>>>> wrote: > >>>>> Dani: > >>>>> > >>>>> I think it will become your favorite. I would have happily > >>>>> looked for the recipe, and posted it, but ... uh well, it was already > >>>>> done. Enjoy! > >>>>> I wish someone was there to make it for you. It's a labor of > >>>>> love to make this dessert. > >>>>> > >>>>> On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: > >>>>>> Hi, Linda. > >>>>>> If you remember the quantities or can post the recipe, I'm sure > >>>>>> it will become Dani Pagador's favorite dessert too. *lol* It > >>>>>> sounds like just the ticket to get me through the rest of this > >>>>>> week. Thanks, if you can share it and don't mind doing so. > >>>>>> > >>>>>> More Later, > >>>>>> Dani > >>>>>> > >>>>>> > >>>>>> > >>>>>> On 9/2/20, Regina Marie via Cookinginthedark > >>>>>> wrote: > >>>>>>> Hi Everyone. I use real butter, very cold, and not shortening. > >>>>>>> > >>>>>>> > >>>>>>> With Warm Regards: > >>>>>>> Regina Brink > >>>>>>> President, ACB Capital Chapter of California Council of the > >>>>>>> Blind Find me at: htt
Re: [CnD] Pie crust
Hi Carol Got this form google: Rugula may refer to: Arugula, an edible plant Eruca sativa Rugelach, a Jewish pastry HTH sugar “How lucky I am to have something that makes saying goodbye so hard.” - - Winnie the Pooh 🙏, 😘 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar -Original Message- From: Cookinginthedark On Behalf Of Carol Ashland via Cookinginthedark Sent: Thursday, September 3, 2020 1:40 PM To: Penny Reeder via Cookinginthedark Cc: Carol Ashland Subject: Re: [CnD] Pie crust What is rughula? Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 10:18 AM, Penny Reeder via Cookinginthedark wrote: > > It is the easiest pie dough to work with, very supple, can’t be over-worked, > doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill > with jam or something else and bake to make treats for the cook or waiting > children! The recipe, which also makes delicious rughula, is from Harold > Magee. > > Sent from my iPhone > > > On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark > > wrote: > > > > This is a very intriguing and interesting recipe. I'm trying to immagine > > how it would turn out with the cream cheese right in the pie dough. > > > >> On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: > >> This is the pie crust recipe i usually use: in bowl of electric mixer, > >> combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar > >> (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream > >> cheese. When mixture forms a ball, form into 2 disks, wrap tightly and > >> refrigerate for an hour or up to one day. Roll out on lightly floured > >> surface, and proceed with recipe for double-crust pie. > >> > >> Sent from my iPhone > >> > >>>> On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark > >>>> wrote: > >>> > >>> Ah, that's nice! He'll really enjoy that dessert, and so will you. > >>> > >>> When you go to spread the cream cheese, and powdered sugar, dip your > >>> spatula in water because it's a little hard to spread. > >>> > >>> Good luck with school; been there done that. Sure makes it easier when > >>> you have a supportive partner. I'd love to hear about your experience. > >>> > >>>> On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: > >>>> Nah, I'll make it for sweet husband. I'm going through major > >>>> homework crunch time, and he's saving my butt by doing some last > >>>> minute scanning and clean-up of a textbook so I can use it to > >>>> hopefully pass an exam. Making the dessert will give me a much-needed > >>>> stress break. > >>>> It'll be a nice way to say thank you, and I love you bunches, > >>>> too. And there are so many variations … I can't wait to try them all. > >>>> > >>>> More Later, > >>>> Dani > >>>> > >>>> > >>>> > >>>>> On 9/3/20, Linda S. via Cookinginthedark > >>>>> wrote: > >>>>> Dani: > >>>>> > >>>>> I think it will become your favorite. I would have happily > >>>>> looked for the recipe, and posted it, but ... uh well, it was already > >>>>> done. Enjoy! > >>>>> I wish someone was there to make it for you. It's a labor of > >>>>> love to make this dessert. > >>>>> > >>>>> On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: > >>>>>> Hi, Linda. > >>>>>> If you remember the quantities or can post the recipe, I'm sure > >>>>>> it will become Dani Pagador's favorite dessert too. *lol* It > >>>>>> sounds like just the ticket to get me through the rest of this > >>>>>> week. Thanks, if you can share it and don't mind doing so. > >>>>>> > >>>>>> More Later, > >>>>>> Dani > >>>>>> > >>>>>> > >>>>>> > >>>>>> On 9/2/20, Regina Marie via Cookinginthedark > >>>>>> wrote: > >>>>>>> Hi Everyone. I use real butter, very cold, and not shortening. > >>>>>>> > >>&g
Re: [CnD] Pie crust
What is rughula? Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On Sep 3, 2020 10:18 AM, Penny Reeder via Cookinginthedark wrote: > > It is the easiest pie dough to work with, very supple, can’t be over-worked, > doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill > with jam or something else and bake to make treats for the cook or waiting > children! The recipe, which also makes delicious rughula, is from Harold > Magee. > > Sent from my iPhone > > > On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark > > wrote: > > > > This is a very intriguing and interesting recipe. I'm trying to immagine > > how it would turn out with the cream cheese right in the pie dough. > > > >> On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: > >> This is the pie crust recipe i usually use: in bowl of electric mixer, > >> combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar > >> (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream > >> cheese. When mixture forms a ball, form into 2 disks, wrap tightly and > >> refrigerate for an hour or up to one day. Roll out on lightly floured > >> surface, and proceed with recipe for double-crust pie. > >> > >> Sent from my iPhone > >> > >>>> On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark > >>>> wrote: > >>> > >>> Ah, that's nice! He'll really enjoy that dessert, and so will you. > >>> > >>> When you go to spread the cream cheese, and powdered sugar, dip your > >>> spatula in water because it's a little hard to spread. > >>> > >>> Good luck with school; been there done that. Sure makes it easier when > >>> you have a supportive partner. I'd love to hear about your experience. > >>> > >>>> On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: > >>>> Nah, I'll make it for sweet husband. I'm going through major homework > >>>> crunch time, and he's saving my butt by doing some last minute > >>>> scanning and clean-up of a textbook so I can use it to hopefully pass > >>>> an exam. Making the dessert will give me a much-needed stress break. > >>>> It'll be a nice way to say thank you, and I love you bunches, too. And > >>>> there are so many variations … I can't wait to try them all. > >>>> > >>>> More Later, > >>>> Dani > >>>> > >>>> > >>>> > >>>>> On 9/3/20, Linda S. via Cookinginthedark > >>>>> wrote: > >>>>> Dani: > >>>>> > >>>>> I think it will become your favorite. I would have happily looked for > >>>>> the recipe, and posted it, but ... uh well, it was already done. Enjoy! > >>>>> I wish someone was there to make it for you. It's a labor of love to > >>>>> make this dessert. > >>>>> > >>>>> On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: > >>>>>> Hi, Linda. > >>>>>> If you remember the quantities or can post the recipe, I'm sure it > >>>>>> will become Dani Pagador's favorite dessert too. *lol* It sounds like > >>>>>> just the ticket to get me through the rest of this week. Thanks, if > >>>>>> you can share it and don't mind doing so. > >>>>>> > >>>>>> More Later, > >>>>>> Dani > >>>>>> > >>>>>> > >>>>>> > >>>>>> On 9/2/20, Regina Marie via Cookinginthedark > >>>>>> wrote: > >>>>>>> Hi Everyone. I use real butter, very cold, and not shortening. > >>>>>>> > >>>>>>> > >>>>>>> With Warm Regards: > >>>>>>> Regina Brink > >>>>>>> President, ACB Capital Chapter of California Council of the Blind > >>>>>>> Find me at: https://facebook.com/reginamarie > >>>>>>> Follow me on: https//:www.twitter.com/mamaraquel > >>>>>>> > >>>>>>> -Original Message- > >>>>>>> From: Cookinginthedark On > >>>>>>> Behalf > >>>>>>
Re: [CnD] Pie crust
I think this is almost like a Danish pastry kind of dough? I might try this recipe this week end. I asked my husband if there would be a pie that he might like to try, and he said "blackberry." Not sure how he came up with that answer, but o.k., so blackberry it is. And, I think we'll try this recipe for the crust. Thanks. On 9/3/2020 10:18 AM, Penny Reeder via Cookinginthedark wrote: It is the easiest pie dough to work with, very supple, can’t be over-worked, doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill with jam or something else and bake to make treats for the cook or waiting children! The recipe, which also makes delicious rughula, is from Harold Magee. Sent from my iPhone On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark wrote: This is a very intriguing and interesting recipe. I'm trying to immagine how it would turn out with the cream cheese right in the pie dough. On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: This is the pie crust recipe i usually use: in bowl of electric mixer, combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream cheese. When mixture forms a ball, form into 2 disks, wrap tightly and refrigerate for an hour or up to one day. Roll out on lightly floured surface, and proceed with recipe for double-crust pie. Sent from my iPhone On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark wrote: Ah, that's nice! He'll really enjoy that dessert, and so will you. When you go to spread the cream cheese, and powdered sugar, dip your spatula in water because it's a little hard to spread. Good luck with school; been there done that. Sure makes it easier when you have a supportive partner. I'd love to hear about your experience. On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: Nah, I'll make it for sweet husband. I'm going through major homework crunch time, and he's saving my butt by doing some last minute scanning and clean-up of a textbook so I can use it to hopefully pass an exam. Making the dessert will give me a much-needed stress break. It'll be a nice way to say thank you, and I love you bunches, too. And there are so many variations … I can't wait to try them all. More Later, Dani On 9/3/20, Linda S. via Cookinginthedark wrote: Dani: I think it will become your favorite. I would have happily looked for the recipe, and posted it, but ... uh well, it was already done. Enjoy! I wish someone was there to make it for you. It's a labor of love to make this dessert. On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: Hi, Linda. If you remember the quantities or can post the recipe, I'm sure it will become Dani Pagador's favorite dessert too. *lol* It sounds like just the ticket to get me through the rest of this week. Thanks, if you can share it and don't mind doing so. More Later, Dani On 9/2/20, Regina Marie via Cookinginthedark wrote: Hi Everyone. I use real butter, very cold, and not shortening. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Tuesday, September 01, 2020 7:10 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: [CnD] Pie crust Hi everyone: Since we're on the subject of baking, I read a long time ago, in one of the cookbooks made just for those of us who are blind, a recipe for piecrust. I remember instead of using shortening, it called for vegetable oil, and then you piece the piecrust with your hands in to the pan. It was probably in one of the books like, "cooking with feeling," or food at your fingertips? Can't remember. Does anyone remember this, or am I crazy? If you know, lease send the recipe? Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookingi
Re: [CnD] Pie crust
It is the easiest pie dough to work with, very supple, can’t be over-worked, doesn’t get tough. You can roll scraps into balls, poke a hole in each, fill with jam or something else and bake to make treats for the cook or waiting children! The recipe, which also makes delicious rughula, is from Harold Magee. Sent from my iPhone > On Sep 3, 2020, at 12:27 PM, Linda S. via Cookinginthedark > wrote: > > This is a very intriguing and interesting recipe. I'm trying to immagine how > it would turn out with the cream cheese right in the pie dough. > >> On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: >> This is the pie crust recipe i usually use: in bowl of electric mixer, >> combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar >> (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream >> cheese. When mixture forms a ball, form into 2 disks, wrap tightly and >> refrigerate for an hour or up to one day. Roll out on lightly floured >> surface, and proceed with recipe for double-crust pie. >> >> Sent from my iPhone >> >>>> On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark >>>> wrote: >>> >>> Ah, that's nice! He'll really enjoy that dessert, and so will you. >>> >>> When you go to spread the cream cheese, and powdered sugar, dip your >>> spatula in water because it's a little hard to spread. >>> >>> Good luck with school; been there done that. Sure makes it easier when you >>> have a supportive partner. I'd love to hear about your experience. >>> >>>> On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: >>>> Nah, I'll make it for sweet husband. I'm going through major homework >>>> crunch time, and he's saving my butt by doing some last minute >>>> scanning and clean-up of a textbook so I can use it to hopefully pass >>>> an exam. Making the dessert will give me a much-needed stress break. >>>> It'll be a nice way to say thank you, and I love you bunches, too. And >>>> there are so many variations … I can't wait to try them all. >>>> >>>> More Later, >>>> Dani >>>> >>>> >>>> >>>>> On 9/3/20, Linda S. via Cookinginthedark >>>>> wrote: >>>>> Dani: >>>>> >>>>> I think it will become your favorite. I would have happily looked for >>>>> the recipe, and posted it, but ... uh well, it was already done. Enjoy! >>>>> I wish someone was there to make it for you. It's a labor of love to >>>>> make this dessert. >>>>> >>>>> On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: >>>>>> Hi, Linda. >>>>>> If you remember the quantities or can post the recipe, I'm sure it >>>>>> will become Dani Pagador's favorite dessert too. *lol* It sounds like >>>>>> just the ticket to get me through the rest of this week. Thanks, if >>>>>> you can share it and don't mind doing so. >>>>>> >>>>>> More Later, >>>>>> Dani >>>>>> >>>>>> >>>>>> >>>>>> On 9/2/20, Regina Marie via Cookinginthedark >>>>>> wrote: >>>>>>> Hi Everyone. I use real butter, very cold, and not shortening. >>>>>>> >>>>>>> >>>>>>> With Warm Regards: >>>>>>> Regina Brink >>>>>>> President, ACB Capital Chapter of California Council of the Blind >>>>>>> Find me at: https://facebook.com/reginamarie >>>>>>> Follow me on: https//:www.twitter.com/mamaraquel >>>>>>> >>>>>>> -Original Message- >>>>>>> From: Cookinginthedark On Behalf >>>>>>> Of >>>>>>> Linda S. via Cookinginthedark >>>>>>> Sent: Tuesday, September 01, 2020 7:10 PM >>>>>>> To: cookinginthedark@acbradio.org >>>>>>> Cc: Linda S. >>>>>>> Subject: [CnD] Pie crust >>>>>>> >>>>>>> >>>>>>> Hi everyone: >>>>>>> >>>>>>> >>>>>>> Since we're on the subject of baking, I read a long time ago, in one of >>>>>>> t
Re: [CnD] Pie crust
This is a very intriguing and interesting recipe. I'm trying to immagine how it would turn out with the cream cheese right in the pie dough. On 9/3/2020 9:09 AM, Penny Reeder via Cookinginthedark wrote: This is the pie crust recipe i usually use: in bowl of electric mixer, combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream cheese. When mixture forms a ball, form into 2 disks, wrap tightly and refrigerate for an hour or up to one day. Roll out on lightly floured surface, and proceed with recipe for double-crust pie. Sent from my iPhone On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark wrote: Ah, that's nice! He'll really enjoy that dessert, and so will you. When you go to spread the cream cheese, and powdered sugar, dip your spatula in water because it's a little hard to spread. Good luck with school; been there done that. Sure makes it easier when you have a supportive partner. I'd love to hear about your experience. On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: Nah, I'll make it for sweet husband. I'm going through major homework crunch time, and he's saving my butt by doing some last minute scanning and clean-up of a textbook so I can use it to hopefully pass an exam. Making the dessert will give me a much-needed stress break. It'll be a nice way to say thank you, and I love you bunches, too. And there are so many variations … I can't wait to try them all. More Later, Dani On 9/3/20, Linda S. via Cookinginthedark wrote: Dani: I think it will become your favorite. I would have happily looked for the recipe, and posted it, but ... uh well, it was already done. Enjoy! I wish someone was there to make it for you. It's a labor of love to make this dessert. On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: Hi, Linda. If you remember the quantities or can post the recipe, I'm sure it will become Dani Pagador's favorite dessert too. *lol* It sounds like just the ticket to get me through the rest of this week. Thanks, if you can share it and don't mind doing so. More Later, Dani On 9/2/20, Regina Marie via Cookinginthedark wrote: Hi Everyone. I use real butter, very cold, and not shortening. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Tuesday, September 01, 2020 7:10 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: [CnD] Pie crust Hi everyone: Since we're on the subject of baking, I read a long time ago, in one of the cookbooks made just for those of us who are blind, a recipe for piecrust. I remember instead of using shortening, it called for vegetable oil, and then you piece the piecrust with your hands in to the pan. It was probably in one of the books like, "cooking with feeling," or food at your fingertips? Can't remember. Does anyone remember this, or am I crazy? If you know, lease send the recipe? Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pie crust
This is the pie crust recipe i usually use: in bowl of electric mixer, combine 2 cups all-purpose flour, 1 tsp. Salt, 1-to 2 Tbsp. Sugar (optional), 1 cup unsalted butter, softened, and 1 8-oz package cream cheese. When mixture forms a ball, form into 2 disks, wrap tightly and refrigerate for an hour or up to one day. Roll out on lightly floured surface, and proceed with recipe for double-crust pie. Sent from my iPhone > On Sep 3, 2020, at 11:45 AM, Linda S. via Cookinginthedark > wrote: > > Ah, that's nice! He'll really enjoy that dessert, and so will you. > > When you go to spread the cream cheese, and powdered sugar, dip your spatula > in water because it's a little hard to spread. > > Good luck with school; been there done that. Sure makes it easier when you > have a supportive partner. I'd love to hear about your experience. > >> On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: >> Nah, I'll make it for sweet husband. I'm going through major homework >> crunch time, and he's saving my butt by doing some last minute >> scanning and clean-up of a textbook so I can use it to hopefully pass >> an exam. Making the dessert will give me a much-needed stress break. >> It'll be a nice way to say thank you, and I love you bunches, too. And >> there are so many variations … I can't wait to try them all. >> >> More Later, >> Dani >> >> >> >>> On 9/3/20, Linda S. via Cookinginthedark >>> wrote: >>> Dani: >>> >>> I think it will become your favorite. I would have happily looked for >>> the recipe, and posted it, but ... uh well, it was already done. Enjoy! >>> I wish someone was there to make it for you. It's a labor of love to >>> make this dessert. >>> >>> On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: >>>> Hi, Linda. >>>> If you remember the quantities or can post the recipe, I'm sure it >>>> will become Dani Pagador's favorite dessert too. *lol* It sounds like >>>> just the ticket to get me through the rest of this week. Thanks, if >>>> you can share it and don't mind doing so. >>>> >>>> More Later, >>>> Dani >>>> >>>> >>>> >>>> On 9/2/20, Regina Marie via Cookinginthedark >>>> wrote: >>>>> Hi Everyone. I use real butter, very cold, and not shortening. >>>>> >>>>> >>>>> With Warm Regards: >>>>> Regina Brink >>>>> President, ACB Capital Chapter of California Council of the Blind >>>>> Find me at: https://facebook.com/reginamarie >>>>> Follow me on: https//:www.twitter.com/mamaraquel >>>>> >>>>> -Original Message- >>>>> From: Cookinginthedark On Behalf >>>>> Of >>>>> Linda S. via Cookinginthedark >>>>> Sent: Tuesday, September 01, 2020 7:10 PM >>>>> To: cookinginthedark@acbradio.org >>>>> Cc: Linda S. >>>>> Subject: [CnD] Pie crust >>>>> >>>>> >>>>> Hi everyone: >>>>> >>>>> >>>>> Since we're on the subject of baking, I read a long time ago, in one of >>>>> the >>>>> cookbooks made just for those of us who are blind, a recipe for >>>>> piecrust. I >>>>> remember instead of using shortening, it called for vegetable oil, and >>>>> then >>>>> you piece the piecrust with your hands in to the pan. It was probably >>>>> in >>>>> one of the books like, "cooking with feeling," or food at your >>>>> fingertips? >>>>> Can't remember. Does anyone remember this, or am I crazy? If you know, >>>>> lease >>>>> send the recipe? >>>>> >>>>> Thanks. >>>>> >>>>> ___ >>>>> Cookinginthedark mailing list >>>>> Cookinginthedark@acbradio.org >>>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>>> >>>>> ___ >>>>> Cookinginthedark mailing list >>>>> Cookinginthedark@acbradio.org >>>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>>>> >>>> ___ >>>> Cookinginthedark mailing list >>>> Cookinginthedark@acbradio.org >>>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pie crust
Ah, that's nice! He'll really enjoy that dessert, and so will you. When you go to spread the cream cheese, and powdered sugar, dip your spatula in water because it's a little hard to spread. Good luck with school; been there done that. Sure makes it easier when you have a supportive partner. I'd love to hear about your experience. On 9/3/2020 8:34 AM, Dani Pagador via Cookinginthedark wrote: Nah, I'll make it for sweet husband. I'm going through major homework crunch time, and he's saving my butt by doing some last minute scanning and clean-up of a textbook so I can use it to hopefully pass an exam. Making the dessert will give me a much-needed stress break. It'll be a nice way to say thank you, and I love you bunches, too. And there are so many variations … I can't wait to try them all. More Later, Dani On 9/3/20, Linda S. via Cookinginthedark wrote: Dani: I think it will become your favorite. I would have happily looked for the recipe, and posted it, but ... uh well, it was already done. Enjoy! I wish someone was there to make it for you. It's a labor of love to make this dessert. On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: Hi, Linda. If you remember the quantities or can post the recipe, I'm sure it will become Dani Pagador's favorite dessert too. *lol* It sounds like just the ticket to get me through the rest of this week. Thanks, if you can share it and don't mind doing so. More Later, Dani On 9/2/20, Regina Marie via Cookinginthedark wrote: Hi Everyone. I use real butter, very cold, and not shortening. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Tuesday, September 01, 2020 7:10 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: [CnD] Pie crust Hi everyone: Since we're on the subject of baking, I read a long time ago, in one of the cookbooks made just for those of us who are blind, a recipe for piecrust. I remember instead of using shortening, it called for vegetable oil, and then you piece the piecrust with your hands in to the pan. It was probably in one of the books like, "cooking with feeling," or food at your fingertips? Can't remember. Does anyone remember this, or am I crazy? If you know, lease send the recipe? Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pie crust
Nah, I'll make it for sweet husband. I'm going through major homework crunch time, and he's saving my butt by doing some last minute scanning and clean-up of a textbook so I can use it to hopefully pass an exam. Making the dessert will give me a much-needed stress break. It'll be a nice way to say thank you, and I love you bunches, too. And there are so many variations … I can't wait to try them all. More Later, Dani On 9/3/20, Linda S. via Cookinginthedark wrote: > Dani: > > I think it will become your favorite. I would have happily looked for > the recipe, and posted it, but ... uh well, it was already done. Enjoy! > I wish someone was there to make it for you. It's a labor of love to > make this dessert. > > On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: >> Hi, Linda. >> If you remember the quantities or can post the recipe, I'm sure it >> will become Dani Pagador's favorite dessert too. *lol* It sounds like >> just the ticket to get me through the rest of this week. Thanks, if >> you can share it and don't mind doing so. >> >> More Later, >> Dani >> >> >> >> On 9/2/20, Regina Marie via Cookinginthedark >> wrote: >>> Hi Everyone. I use real butter, very cold, and not shortening. >>> >>> >>> With Warm Regards: >>> Regina Brink >>> President, ACB Capital Chapter of California Council of the Blind >>> Find me at: https://facebook.com/reginamarie >>> Follow me on: https//:www.twitter.com/mamaraquel >>> >>> -Original Message- >>> From: Cookinginthedark On Behalf >>> Of >>> Linda S. via Cookinginthedark >>> Sent: Tuesday, September 01, 2020 7:10 PM >>> To: cookinginthedark@acbradio.org >>> Cc: Linda S. >>> Subject: [CnD] Pie crust >>> >>> >>> Hi everyone: >>> >>> >>> Since we're on the subject of baking, I read a long time ago, in one of >>> the >>> cookbooks made just for those of us who are blind, a recipe for >>> piecrust. I >>> remember instead of using shortening, it called for vegetable oil, and >>> then >>> you piece the piecrust with your hands in to the pan. It was probably >>> in >>> one of the books like, "cooking with feeling," or food at your >>> fingertips? >>> Can't remember. Does anyone remember this, or am I crazy? If you know, >>> lease >>> send the recipe? >>> >>> Thanks. >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pie crust
Dani: I think it will become your favorite. I would have happily looked for the recipe, and posted it, but ... uh well, it was already done. Enjoy! I wish someone was there to make it for you. It's a labor of love to make this dessert. On 9/3/2020 12:22 AM, Dani Pagador via Cookinginthedark wrote: Hi, Linda. If you remember the quantities or can post the recipe, I'm sure it will become Dani Pagador's favorite dessert too. *lol* It sounds like just the ticket to get me through the rest of this week. Thanks, if you can share it and don't mind doing so. More Later, Dani On 9/2/20, Regina Marie via Cookinginthedark wrote: Hi Everyone. I use real butter, very cold, and not shortening. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Tuesday, September 01, 2020 7:10 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: [CnD] Pie crust Hi everyone: Since we're on the subject of baking, I read a long time ago, in one of the cookbooks made just for those of us who are blind, a recipe for piecrust. I remember instead of using shortening, it called for vegetable oil, and then you piece the piecrust with your hands in to the pan. It was probably in one of the books like, "cooking with feeling," or food at your fingertips? Can't remember. Does anyone remember this, or am I crazy? If you know, lease send the recipe? Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pie crust
Hi, Linda. If you remember the quantities or can post the recipe, I'm sure it will become Dani Pagador's favorite dessert too. *lol* It sounds like just the ticket to get me through the rest of this week. Thanks, if you can share it and don't mind doing so. More Later, Dani On 9/2/20, Regina Marie via Cookinginthedark wrote: > Hi Everyone. I use real butter, very cold, and not shortening. > > > With Warm Regards: > Regina Brink > President, ACB Capital Chapter of California Council of the Blind > Find me at: https://facebook.com/reginamarie > Follow me on: https//:www.twitter.com/mamaraquel > > -Original Message- > From: Cookinginthedark On Behalf Of > Linda S. via Cookinginthedark > Sent: Tuesday, September 01, 2020 7:10 PM > To: cookinginthedark@acbradio.org > Cc: Linda S. > Subject: [CnD] Pie crust > > > Hi everyone: > > > Since we're on the subject of baking, I read a long time ago, in one of the > cookbooks made just for those of us who are blind, a recipe for piecrust. I > remember instead of using shortening, it called for vegetable oil, and then > you piece the piecrust with your hands in to the pan. It was probably in > one of the books like, "cooking with feeling," or food at your fingertips? > Can't remember. Does anyone remember this, or am I crazy? If you know, lease > send the recipe? > > Thanks. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pie crust
Hi Everyone. I use real butter, very cold, and not shortening. With Warm Regards: Regina Brink President, ACB Capital Chapter of California Council of the Blind Find me at: https://facebook.com/reginamarie Follow me on: https//:www.twitter.com/mamaraquel -Original Message- From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark Sent: Tuesday, September 01, 2020 7:10 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: [CnD] Pie crust Hi everyone: Since we're on the subject of baking, I read a long time ago, in one of the cookbooks made just for those of us who are blind, a recipe for piecrust. I remember instead of using shortening, it called for vegetable oil, and then you piece the piecrust with your hands in to the pan. It was probably in one of the books like, "cooking with feeling," or food at your fingertips? Can't remember. Does anyone remember this, or am I crazy? If you know, lease send the recipe? Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pie crust
Hi Dani: I think you are right. butter tends to make the crust flakier. When I and another teacher co-taught, we would make a recipe called: "Robert Redford's favorite dessert, I think that's what it was called. It was a three layered dessert, the bottom being an oblong crust which was placed in a cake pan, the second layer was cream cheese mixed with Kool Whip, and the third was pudding mixed with more Kool Whip. It's been so long since we've made this recipe. The pie crust for that dessert was very flaky, and this dessert was delicious. Needless to say, it was for more advanced students that we had in the class. On 9/2/2020 1:58 PM, Dani Pagador via Cookinginthedark wrote: I haven't had the oil version. I don't feel I work with oil very well when it comes to baking cakes and pies, so I think that's why I switched to butter. It's got pie crust texture, imho. I'm not the best at whether to call it flaky, but it gets us apple pie, chocolate pie, and quiche, so I'll keep using it. Besides, I don't plan ahead, so wouldn't remember to buy the pie crust if I went to the market. More Later, Dani On 9/2/20, meward1954--- via Cookinginthedark wrote: Does this taste like a regular pie crust? I have had pie crusts made with oil before and they were a different texture. I didn't mind it too much, but I would not have called it flaky. The pies I am talking about were made with a special recipe that used oil. This was a long time ago, but I still remember it. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Tuesday, September 1, 2020 9:45 PM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Pie crust Hi, Linda. There's a Push-in pie crust on p245 in "Family Feasts for $75 a Week" on BARD. I'vve also seen it referenced online as coming from a Betty Crocker book in the 1950s. Here's the recipe. I use it all the time, but substitute melted butter for the vegetable oil. I mix the ingredients in a bowl to form the dough and roll it out and then coax it in to the pan because I don't think I'd be able to mix thoroughly re the recipe method given, and suck wind at doing the push-in method. I find it works for both single and double pie crust. The recipe referenced here makes 1 crust. I decreased the salt to 1/2 tsp and the sugar to 1 tablespoon. If I need to blind bake, I put a second pan on top of the pie crust with parchment paper between, flip the pie over, and bake as directed in recipe. Works for both sweet and savory pies. HTH, Dani Push-in Pie Crust makes 1 8- or 9-inch pie crust prep time: 5 minutes 1-1/2 cups all-purpose flour 2 tablespoons sugar 1 teaspoon salt 1/2 cup vegetable oil 2 tablespoons milk 1. Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with a fork. Add oil and milk. Mix again, until all ingredients are combined. 2. Press dough into the bottom and against the sides of pan with your fingertips. If you like, you can make a scalloped edge on the crust, pinching dough between your thumb and index finger. If you are using this crust for a pudding-type pie, bake empty pie shell in a preheated 425dgF oven for 10 to 12 minutes. Otherwise, bake for the amount of time recommended in your pie recipe. On 9/1/20, Linda S. via Cookinginthedark wrote: Hi everyone: Since we're on the subject of baking, I read a long time ago, in one of the cookbooks made just for those of us who are blind, a recipe for piecrust. I remember instead of using shortening, it called for vegetable oil, and then you piece the piecrust with your hands in to the pan. It was probably in one of the books like, "cooking with feeling," or food at your fingertips? Can't remember. Does anyone remember this, or am I crazy? If you know, lease send the recipe? Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pie crust
I haven't had the oil version. I don't feel I work with oil very well when it comes to baking cakes and pies, so I think that's why I switched to butter. It's got pie crust texture, imho. I'm not the best at whether to call it flaky, but it gets us apple pie, chocolate pie, and quiche, so I'll keep using it. Besides, I don't plan ahead, so wouldn't remember to buy the pie crust if I went to the market. More Later, Dani On 9/2/20, meward1954--- via Cookinginthedark wrote: > Does this taste like a regular pie crust? I have had pie crusts made with > oil before and they were a different texture. I didn't mind it too much, > but I would not have called it flaky. The pies I am talking about were made > with a special recipe that used oil. This was a long time ago, but I still > remember it. > > -Original Message- > From: Cookinginthedark On Behalf Of > Dani Pagador via Cookinginthedark > Sent: Tuesday, September 1, 2020 9:45 PM > To: cookinginthedark@acbradio.org > Cc: Dani Pagador > Subject: Re: [CnD] Pie crust > > Hi, Linda. > There's a Push-in pie crust on p245 in "Family Feasts for $75 a Week" > on BARD. I'vve also seen it referenced online as coming from a Betty Crocker > book in the 1950s. Here's the recipe. I use it all the time, but substitute > melted butter for the vegetable oil. I mix the ingredients in a bowl to form > the dough and roll it out and then coax it in to the pan because I don't > think I'd be able to mix thoroughly re the recipe method given, and suck > wind at doing the push-in method. > I find it works for both single and double pie crust. The recipe referenced > here makes 1 crust. I decreased the salt to 1/2 tsp and the sugar to 1 > tablespoon. If I need to blind bake, I put a second pan on top of the pie > crust with parchment paper between, flip the pie over, and bake as directed > in recipe. Works for both sweet and savory pies. > > HTH, > Dani > > Push-in Pie Crust > > makes 1 8- or 9-inch pie crust > prep time: 5 minutes > > 1-1/2 cups all-purpose flour > 2 tablespoons sugar > 1 teaspoon salt > 1/2 cup vegetable oil > 2 tablespoons milk > > 1. Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with a fork. > Add oil and milk. Mix again, until all ingredients are combined. > 2. Press dough into the bottom and against the sides of pan with your > fingertips. If you like, you can make a scalloped edge on the crust, > pinching dough between your thumb and index finger. > If you are using this crust for a pudding-type pie, bake empty pie shell in > a preheated 425dgF oven for 10 to 12 minutes. Otherwise, bake for the amount > of time recommended in your pie recipe. > > > > > On 9/1/20, Linda S. via Cookinginthedark > wrote: >> >> Hi everyone: >> >> >> Since we're on the subject of baking, I read a long time ago, in one >> of the cookbooks made just for those of us who are blind, a recipe >> for piecrust. I remember instead of using shortening, it called for >> vegetable oil, and then you piece the piecrust with your hands in to >> the pan. It was probably in one of the books like, "cooking with >> feeling," or food at your fingertips? Can't remember. Does anyone >> remember this, or am I crazy? If you know, lease send the recipe? >> >> Thanks. >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pie crust
Does this taste like a regular pie crust? I have had pie crusts made with oil before and they were a different texture. I didn't mind it too much, but I would not have called it flaky. The pies I am talking about were made with a special recipe that used oil. This was a long time ago, but I still remember it. -Original Message- From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark Sent: Tuesday, September 1, 2020 9:45 PM To: cookinginthedark@acbradio.org Cc: Dani Pagador Subject: Re: [CnD] Pie crust Hi, Linda. There's a Push-in pie crust on p245 in "Family Feasts for $75 a Week" on BARD. I'vve also seen it referenced online as coming from a Betty Crocker book in the 1950s. Here's the recipe. I use it all the time, but substitute melted butter for the vegetable oil. I mix the ingredients in a bowl to form the dough and roll it out and then coax it in to the pan because I don't think I'd be able to mix thoroughly re the recipe method given, and suck wind at doing the push-in method. I find it works for both single and double pie crust. The recipe referenced here makes 1 crust. I decreased the salt to 1/2 tsp and the sugar to 1 tablespoon. If I need to blind bake, I put a second pan on top of the pie crust with parchment paper between, flip the pie over, and bake as directed in recipe. Works for both sweet and savory pies. HTH, Dani Push-in Pie Crust makes 1 8- or 9-inch pie crust prep time: 5 minutes 1-1/2 cups all-purpose flour 2 tablespoons sugar 1 teaspoon salt 1/2 cup vegetable oil 2 tablespoons milk 1. Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with a fork. Add oil and milk. Mix again, until all ingredients are combined. 2. Press dough into the bottom and against the sides of pan with your fingertips. If you like, you can make a scalloped edge on the crust, pinching dough between your thumb and index finger. If you are using this crust for a pudding-type pie, bake empty pie shell in a preheated 425dgF oven for 10 to 12 minutes. Otherwise, bake for the amount of time recommended in your pie recipe. On 9/1/20, Linda S. via Cookinginthedark wrote: > > Hi everyone: > > > Since we're on the subject of baking, I read a long time ago, in one > of the cookbooks made just for those of us who are blind, a recipe > for piecrust. I remember instead of using shortening, it called for > vegetable oil, and then you piece the piecrust with your hands in to > the pan. It was probably in one of the books like, "cooking with > feeling," or food at your fingertips? Can't remember. Does anyone > remember this, or am I crazy? If you know, lease send the recipe? > > Thanks. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pie crust
I remember a pie crust from a recipe long ago, which you could make in the pie pan. Here is one I think similar to what I recall: Pat A Pan Pie Crust (Amish Cooking) 1½ cups of flour 1½ teaspoons sugar ½ teaspoon salt ½ cup vegetable oil 3 Tablespoons cold milk Instructions 1. Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended. 2. In a measuring cup combine the oil and milk and beat until creamy. 3. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. 4. Pat the dough with your fingers, first at the sides of the plate and then across the bottom. 5. Flute the edges. 6. Shell is now ready to be filled. 7. If you are preparing a shell to fill later or your recipe requires a prebaked crust, preheat oven to 425. 8. Prick the surface of the pastry with a fork and bake 15 minutes. 9. Check often and prick more if needed. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S. via Cookinginthedark Sent: Tuesday, September 01, 2020 9:10 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: [CnD] Pie crust Hi everyone: Since we're on the subject of baking, I read a long time ago, in one of the cookbooks made just for those of us who are blind, a recipe for piecrust. I remember instead of using shortening, it called for vegetable oil, and then you piece the piecrust with your hands in to the pan. It was probably in one of the books like, "cooking with feeling," or food at your fingertips? Can't remember. Does anyone remember this, or am I crazy? If you know, lease send the recipe? Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pie crust
Hi, Linda. There's a Push-in pie crust on p245 in "Family Feasts for $75 a Week" on BARD. I'vve also seen it referenced online as coming from a Betty Crocker book in the 1950s. Here's the recipe. I use it all the time, but substitute melted butter for the vegetable oil. I mix the ingredients in a bowl to form the dough and roll it out and then coax it in to the pan because I don't think I'd be able to mix thoroughly re the recipe method given, and suck wind at doing the push-in method. I find it works for both single and double pie crust. The recipe referenced here makes 1 crust. I decreased the salt to 1/2 tsp and the sugar to 1 tablespoon. If I need to blind bake, I put a second pan on top of the pie crust with parchment paper between, flip the pie over, and bake as directed in recipe. Works for both sweet and savory pies. HTH, Dani Push-in Pie Crust makes 1 8- or 9-inch pie crust prep time: 5 minutes 1-1/2 cups all-purpose flour 2 tablespoons sugar 1 teaspoon salt 1/2 cup vegetable oil 2 tablespoons milk 1. Place flour, sugar, and salt in an 8- or 9-inch pie pan. Mix with a fork. Add oil and milk. Mix again, until all ingredients are combined. 2. Press dough into the bottom and against the sides of pan with your fingertips. If you like, you can make a scalloped edge on the crust, pinching dough between your thumb and index finger. If you are using this crust for a pudding-type pie, bake empty pie shell in a preheated 425dgF oven for 10 to 12 minutes. Otherwise, bake for the amount of time recommended in your pie recipe. On 9/1/20, Linda S. via Cookinginthedark wrote: > > Hi everyone: > > > Since we're on the subject of baking, I read a long time ago, in one of > the cookbooks made just for those of us who are blind, a recipe for > piecrust. I remember instead of using shortening, it called for > vegetable oil, and then you piece the piecrust with your hands in to > the pan. It was probably in one of the books like, "cooking with > feeling," or food at your fingertips? Can't remember. Does anyone > remember this, or am I crazy? If you know, lease send the recipe? > > Thanks. > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pie crust
Hi everyone: Since we're on the subject of baking, I read a long time ago, in one of the cookbooks made just for those of us who are blind, a recipe for piecrust. I remember instead of using shortening, it called for vegetable oil, and then you piece the piecrust with your hands in to the pan. It was probably in one of the books like, "cooking with feeling," or food at your fingertips? Can't remember. Does anyone remember this, or am I crazy? If you know, lease send the recipe? Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pie Crust Tips?
I seem to remember a set of tips for pie crusts coming through a while back, and though I thought I'd saved it it seems I haven't. Anyone got this? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pie crust
Hello, I was wondering if anyone had an easy recipe for making piecrust? Thank you very much in advance, and by the way happy derby day from here in Louisville Bill Deatherage Sent from my iPad ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] pie crust
Hello there :) I got a question about the pat in pan pie crust that was posted a while ago. How thin is the crust going to be inside the pan? I have never made pies before, but one time must be the first and we dont have premade pie-crusts here. - Ranveig - ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] pie crust recipe
Pie Crust 1 1/4 cups all purpose flour 1/3 cup vegetable oil 1 tsp. salt 2 tsp. sugar 3 tbs. milk In a bowl, combine flour with salt and sugar, add milk and oil and mix with a fork. The doug will form a ball, sort of, and you just put it into the bottom of a pie dish and keep pressing it all around until it covers the whole pie pan and up the sides. Use a fork to press the crust to the top edge of the pie pan and there you have it. You can roll this out between two pieces of plastic wrap or waxed paper, whatever works for you. I like it because I don't end up with flour all over the place. Jean - Original Message - From: "David Aveyard" To: Sent: Wednesday, October 28, 2009 8:16 PM Subject: [CnD] pie crust recipe Hi list cansome give me a good pie crust recipe as I want to make a meat pie I use BullGuard Spamfilter to keep my inbox clean. It is completely free: www.bullguard.com/freespamfilter ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark No virus found in this incoming message. Checked by AVG - www.avg.com Version: 8.5.423 / Virus Database: 270.14.39/2470 - Release Date: 10/30/09 15:18:00 2 Minute Consolidation Quote! Free online quote in 2 minutes. No credit check, no obligation! http://thirdpartyoffers.juno.com/TGL2141/c?cp=RXKcpDMZdzPY258qxJILcgAAJ1D_GjSIejcJ0AA8hQkUh43xAAQFAIpePD8AAAMlABI2kAA= ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] pie crust recipe
Thanks, Jan! I thought about that as I wrote it last night into the wee hours of the morning, and yes, that and Yankee Kitchen radio show got all of us together, and glad it happened! long lasting friendship! Sandy - Original Message - From: "Jan" To: Sent: Thursday, October 29, 2009 1:26 PM Subject: Re: [CnD] pie crust recipe My ex-husband has tried this recipe. In Fact, that's how we got acquainted with Sandy, because he tried the recipe and liked it. It's a good recipe and worth trying. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandra Warren Sent: Thursday, October 29, 2009 2:58 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] pie crust recipe Pat in Pan Crust 1-1/2 cups unsifted flour 2 teaspoons sugar 1 teaspoon salt 1/2 cup oil 2 tablespoons milk Combine flour, sugar and salt. Add oil and milk, mix well. Pat into a 9 inch pie pan, fluting edges if you like. Fill. Follow pie recipe. Unbaked shell, 425 degrees F. 10-12 minutes. - Original Message - From: "Penny Reeder" To: Sent: Wednesday, October 28, 2009 11:29 PM Subject: Re: [CnD] pie crust recipe This is the best! Cream together: 1 cup sweet butter, 6 oz. cream cheese, 1/2 tsp. fine salt, and 1-1/2 cups unbleached or all-purpose flour. Wrap in plastic wrap and refrigerate for an hour. divide in half, form 2 balls, roll out each on floured surface, and proceed with pie recipe. Enjoy! Penny At 11:16 PM 10/28/2009, you wrote: Hi list cansome give me a good pie crust recipe as I want to make a meat pie I use BullGuard Spamfilter to keep my inbox clean. It is completely free: www.bullguard.com/freespamfilter ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] pie crust recipe
My ex-husband has tried this recipe. In Fact, that's how we got acquainted with Sandy, because he tried the recipe and liked it. It's a good recipe and worth trying. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandra Warren Sent: Thursday, October 29, 2009 2:58 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] pie crust recipe Pat in Pan Crust 1-1/2 cups unsifted flour 2 teaspoons sugar 1 teaspoon salt 1/2 cup oil 2 tablespoons milk Combine flour, sugar and salt. Add oil and milk, mix well. Pat into a 9 inch pie pan, fluting edges if you like. Fill. Follow pie recipe. Unbaked shell, 425 degrees F. 10-12 minutes. - Original Message - From: "Penny Reeder" To: Sent: Wednesday, October 28, 2009 11:29 PM Subject: Re: [CnD] pie crust recipe > This is the best! > > Cream together: > 1 cup sweet butter, > 6 oz. cream cheese, > 1/2 tsp. fine salt, and > 1-1/2 cups unbleached or all-purpose flour. > > Wrap in plastic wrap and refrigerate for an hour. > > divide in half, form 2 balls, roll out each on floured surface, and > proceed with pie recipe. > > Enjoy! > Penny > > > At 11:16 PM 10/28/2009, you wrote: >> Hi list cansome give me a good pie crust recipe as I want >> to make a meat pie >> >> >> >> >> >>I use BullGuard Spamfilter to keep my inbox clean. >>It is completely free: www.bullguard.com/freespamfilter >>___ >>Cookinginthedark mailing list >>Cookinginthedark@acbradio.org >>http://acbradio.org/mailman/listinfo/cookinginthedark > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] pie crust recipe
Pat in Pan Crust 1-1/2 cups unsifted flour 2 teaspoons sugar 1 teaspoon salt 1/2 cup oil 2 tablespoons milk Combine flour, sugar and salt. Add oil and milk, mix well. Pat into a 9 inch pie pan, fluting edges if you like. Fill. Follow pie recipe. Unbaked shell, 425 degrees F. 10-12 minutes. - Original Message - From: "Penny Reeder" To: Sent: Wednesday, October 28, 2009 11:29 PM Subject: Re: [CnD] pie crust recipe This is the best! Cream together: 1 cup sweet butter, 6 oz. cream cheese, 1/2 tsp. fine salt, and 1-1/2 cups unbleached or all-purpose flour. Wrap in plastic wrap and refrigerate for an hour. divide in half, form 2 balls, roll out each on floured surface, and proceed with pie recipe. Enjoy! Penny At 11:16 PM 10/28/2009, you wrote: Hi list cansome give me a good pie crust recipe as I want to make a meat pie I use BullGuard Spamfilter to keep my inbox clean. It is completely free: www.bullguard.com/freespamfilter ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] pie crust recipe
This is the best! Cream together: 1 cup sweet butter, 6 oz. cream cheese, 1/2 tsp. fine salt, and 1-1/2 cups unbleached or all-purpose flour. Wrap in plastic wrap and refrigerate for an hour. divide in half, form 2 balls, roll out each on floured surface, and proceed with pie recipe. Enjoy! Penny At 11:16 PM 10/28/2009, you wrote: Hi list cansome give me a good pie crust recipe as I want to make a meat pie I use BullGuard Spamfilter to keep my inbox clean. It is completely free: www.bullguard.com/freespamfilter ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] pie crust recipe
Hi list cansome give me a good pie crust recipe as I want to make a meat pie I use BullGuard Spamfilter to keep my inbox clean. It is completely free: www.bullguard.com/freespamfilter ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
