Two Very Sad Sights
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Watch the salt
Self rising flour is made from soft or pastry flour, baking powder and salt. Don't add salt to recipes you're adapting to self rising. Warm the buttermilk, add the honey and the yeast and let the yeast foam. Crumble the shortening into the flour and add the liquid. Beat until dough forms.
Self rising flour is made from soft or pastry flour, baking powder and salt. Don't add salt to recipes you're adapting to self rising. Warm the buttermilk, add the honey and the yeast and let the yeast foam. Crumble the shortening into the flour and add the liquid. Beat until dough forms.
What a perfectly gorgeous fond in that pan; of course, everything looks great, as usual. What kind of pie, Kelly?
I went a little crazy buying blueberries at Sam's Club, and have made two blueberry coffee cakes, blueberry scones, blueberry jam, and blueberry muffins this week. Fortunately, I've had several overnight guests, thus an excuse to mega-bake. And, there are still quite a few left. A pie sounds nice.
I'm hosting friends who are vegans August 20-21. Any ideas? I was a vegetarian for seven years back in the 80s-90s, but getting by without eggs/dairy is going to be interesting.
I went a little crazy buying blueberries at Sam's Club, and have made two blueberry coffee cakes, blueberry scones, blueberry jam, and blueberry muffins this week. Fortunately, I've had several overnight guests, thus an excuse to mega-bake. And, there are still quite a few left. A pie sounds nice.
I'm hosting friends who are vegans August 20-21. Any ideas? I was a vegetarian for seven years back in the 80s-90s, but getting by without eggs/dairy is going to be interesting.
Thick or thin
Roll or pat the dough into desired thickness. Cut into rounds or cut into squares using a pizza roller. Place the cut bicuits on an ungreased pan. Set them apart if you like them more crunchy and let the sides touch if you prefer a softer bicsuit.
Roll or pat the dough into desired thickness. Cut into rounds or cut into squares using a pizza roller. Place the cut bicuits on an ungreased pan. Set them apart if you like them more crunchy and let the sides touch if you prefer a softer bicsuit.
How hot is it?
The biscuits are ready to bake after resting 20 minutes. They can rest at room temperature up to 2 hours before baking or overnight in the fridge. Bake 8-12 minutes at 400 degrees depending on thickness of density and pan placement.
The biscuits are ready to bake after resting 20 minutes. They can rest at room temperature up to 2 hours before baking or overnight in the fridge. Bake 8-12 minutes at 400 degrees depending on thickness of density and pan placement.
toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
- 5,000
It's before 6am there. You start early!
I'll be right there. What time is dinner?
So kind of you to invite us all in for a preview!
I'll be right there. What time is dinner?
So kind of you to invite us all in for a preview!
Crusty old Fart
Make any pie crust recipe you're comfortable with. I use half as much shortening as flour and half as much water as shortening.
1 cup flour
1/2 cu shortening
1/4 cup water
salt
Place the flour, shortening and salt in the mixer. Crumble on low speed until mixture resembles peas. Add water all at once and stop the mixer. Total mixing time 15 seconds. Don't overmix. The dough should look shaggy. Gather the dough and let the it autolyze.
Make any pie crust recipe you're comfortable with. I use half as much shortening as flour and half as much water as shortening.
1 cup flour
1/2 cu shortening
1/4 cup water
salt
Place the flour, shortening and salt in the mixer. Crumble on low speed until mixture resembles peas. Add water all at once and stop the mixer. Total mixing time 15 seconds. Don't overmix. The dough should look shaggy. Gather the dough and let the it autolyze.
Get it right
When making multiple pies its easier to preportion the dough. ( ounces for the bottom crust and 6 ounces for the top crust work perfectly in a 9 inch pie pan. An old wive's tales says a blop of butter in the bottom of the pie keeps a fruit pie from boiling over.
When making multiple pies its easier to preportion the dough. ( ounces for the bottom crust and 6 ounces for the top crust work perfectly in a 9 inch pie pan. An old wive's tales says a blop of butter in the bottom of the pie keeps a fruit pie from boiling over.
The finishing touch
Once the pies are assembled I prefer a large, high fluted edge. Brushing the top crust with milk will give a nice shiny finish without the rubbery burned egg taste of an egg wash. When baking an empty or blind crust its very important to be sure the crust is pressed firmly into the pan before fluted and the crust is poked or docked before before baking.
Once the pies are assembled I prefer a large, high fluted edge. Brushing the top crust with milk will give a nice shiny finish without the rubbery burned egg taste of an egg wash. When baking an empty or blind crust its very important to be sure the crust is pressed firmly into the pan before fluted and the crust is poked or docked before before baking.
Temper Temper
The cornstarch mixture is cooked 5 minutes and then tempered with 8 egg yolks. The blender is an easy way to do this. The boiling mixture is poured into the egg yolks while the blender is running. The mixture is returned to the stove for another 3 mnutes, then removed from the heat and the butter is added.
The cornstarch mixture is cooked 5 minutes and then tempered with 8 egg yolks. The blender is an easy way to do this. The boiling mixture is poured into the egg yolks while the blender is running. The mixture is returned to the stove for another 3 mnutes, then removed from the heat and the butter is added.
Just how long is this going to take?
The fruit pies take 10 minutes at 425 and 50 minutes at 350. The blind crust takes 12-14 minutes at 425. The meringue is 6 minutes at 400. I use convection mode so I lower the bake temperature 25 degrees across the board from a recipe for a regular oven.
The fruit pies take 10 minutes at 425 and 50 minutes at 350. The blind crust takes 12-14 minutes at 425. The meringue is 6 minutes at 400. I use convection mode so I lower the bake temperature 25 degrees across the board from a recipe for a regular oven.
The Proof's in the pudding
What's berry pie without ice cream. I am playing with smooth textures in fat free and sugar reduced ice cream. I like the old fashioned flavor of buttermilk ice cream. I used buttermilk eggs, Splenda and Marshmallow cream along with Mexican vanilla this time and the result was extraodinary. A trip through the blender and it was ready for the freezer. In the background is the "proof in the pudding" for why I like high fluted pie crust. I like the flaky pastry but the higher edges act like a dam keeping the molten fruit filling from boiling over into the bottom of the oven.
What's berry pie without ice cream. I am playing with smooth textures in fat free and sugar reduced ice cream. I like the old fashioned flavor of buttermilk ice cream. I used buttermilk eggs, Splenda and Marshmallow cream along with Mexican vanilla this time and the result was extraodinary. A trip through the blender and it was ready for the freezer. In the background is the "proof in the pudding" for why I like high fluted pie crust. I like the flaky pastry but the higher edges act like a dam keeping the molten fruit filling from boiling over into the bottom of the oven.
Night Terrors ot TMI Read at your Own Risk
I have weird nightmarish experiences which are increasing as I get older. I am not really awake or asleep, aware of the circumstances of my hallucination but totally unable to move, cry out for help and alert anyone as I watch the fire creep closer, a loved one about to be attacked, intruders approaching etc. I went to bed at 12:00 last night/morning and this was clearly the worst episode ever. It looped and went on from one instersected plot to another all taking place in the bulding where I live with friends current and past. I usually try to yell or move and cannot. Ultimately I'll be able to rouse myself with muffled gagging sounds. I was under the blankets and warm, but chilled, covered in goosebumps, my arms and shoulders painfully asleep, my face numb and really weird was my scrotum so painfully conracted I had to wait for things to reoccur in descending order. It must be time to ask the doctor what's up. It only happens when I'm alone and its only happened at my own home. I've been up since 2:30 and this seemed like a pleasant diversion.
I have weird nightmarish experiences which are increasing as I get older. I am not really awake or asleep, aware of the circumstances of my hallucination but totally unable to move, cry out for help and alert anyone as I watch the fire creep closer, a loved one about to be attacked, intruders approaching etc. I went to bed at 12:00 last night/morning and this was clearly the worst episode ever. It looped and went on from one instersected plot to another all taking place in the bulding where I live with friends current and past. I usually try to yell or move and cannot. Ultimately I'll be able to rouse myself with muffled gagging sounds. I was under the blankets and warm, but chilled, covered in goosebumps, my arms and shoulders painfully asleep, my face numb and really weird was my scrotum so painfully conracted I had to wait for things to reoccur in descending order. It must be time to ask the doctor what's up. It only happens when I'm alone and its only happened at my own home. I've been up since 2:30 and this seemed like a pleasant diversion.
toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
- 5,000
Hmm.
Yes it might be VERY useful to get an answer. Although today's medcal world simply surgically works with and pharmacologically covers-up symptoms with pills, they don't usually get to the root of the problem and find out WHY the symptoms are being triggered.
In my case nightmares are usually caused by eating much too close to bedtime.
At any rate, here is to a MAH-VELOUS thread that I will print and archive.
Oh Samanatha I wish there were a way to archive on your/this site these marvelous cooking threads even if they are in SUPER.
Yes it might be VERY useful to get an answer. Although today's medcal world simply surgically works with and pharmacologically covers-up symptoms with pills, they don't usually get to the root of the problem and find out WHY the symptoms are being triggered.
In my case nightmares are usually caused by eating much too close to bedtime.
At any rate, here is to a MAH-VELOUS thread that I will print and archive.
Oh Samanatha I wish there were a way to archive on your/this site these marvelous cooking threads even if they are in SUPER.
