Hello All,
I have about 4 large ripe peaches. I would like
to make a peach crisp or a light cobbler. Does anyone have such a recipe?
Thank you for your help. Now watching for your good recipes.
Mycell
----- Original Message -----
From: "Abby Vincent" <aevinc...@ca.rr.com>
To: <cookinginthedark@acbradio.org>
Sent: Monday, October 29, 2012 7:25 PM
Subject: Re: [CnD] easiest pie crust ever
When I do a crust that I'm going to cook without filling, I pierce the
bottom of the crust with a fork several times. This allows steam to
escape
and prevents the crust from bubbling up. It comes out nice and flaky. I
do
this mostly when I want to fill it with something that doesn't involve
cooking. For example, Baked Alaska, pudding pie, fresh strawberry pie.
Usually I use uncooked prepared pie shells. They come in aluminum
disposable pie pans. For the top crust, I have to improvise. Maybe
there's
a prepared top crust somewhere you can buy frozen or in the deli section
of
your grocery store. It is well worth the time to make the crust from
scratch. There's something earthy about rolling out a crust on a floured
board with a rolling pin.
Abby
If you're pre-cooking the crust before adding a filling you're going to
bake, it may not be necessary to pierce the crust.
Abby
-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of melissa Green
Sent: Monday, October 29, 2012 3:57 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] easiest pie crust ever
It is very easy.
What would be the cooking temps. Some people like to cook the crust for a
couple of minutes before putting the filling in it.
Melissa and Pj
Facebook: Melissa R Green
Nobody is in charge of your happiness except you!
----- Original Message -----
From: "Alex Hall" <mehg...@gmail.com>
To: <cookinginthedark@acbradio.org>
Sent: Friday, October 26, 2012 4:19 PM
Subject: [CnD] easiest pie crust ever
Hi all,
My sister got this from a lady at her college and it is, quite simply, the
best pie crust ever. It's flaky, good, and just what a pie crust should
be.
However, it does not require messing with cold butter, blenders, and all
the
bother a regular home-made crust can be. Easy, less fat, and amazing in
taste and texture... I should sell this stuff!
Yield: two 9-inch single crusts or one 9-inch double crust
Ingredients:
2 cups all-purpose flour
2/3 cup canola oil
pinch of salt
5-6 tablespoons water
Procedure:
1. Mix all ingredients.
2. Roll out between two pieces of parchment or wax paper.
See? Easiest. Pie crust. Ever.
Have a great day,
Alex (msg sent from Mac Mini)
mehg...@gmail.com
2 C All Purpose Flour
2/3 C Canola Oil
Pinch of Salt
5 to 6 T Water
INSTRUCTIONS
Mix all ingredients, divide in half and roll out between two sheets of
parchment paper.
NOTES
2 C All Purpose Flour
2/3 C Canola Oil
Pinch of Salt
5 to 6 T Water
INSTRUCTIONS
Mix all ingredients, divide in half and roll out between two sheets of
parchment paper.
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