[CnD] ROBERT REDFORD CAKE
ROBERT REDFORD CAKE This is delicious and is always a hit wherever you take it. BOTTOM CRUST One stick of soft margarine One cup of flour One cup of chopped nuts Mix together. Press in 9 x 13 pan. Bake at 350 degrees until lightly brown, about ten minutes. Cool completely. FIRST LAYER One 8 ounce package of cream cheese, soft at room temperature One cup of sugar One 8 ounce carton of cool whip Cream together cheese and sugar. Add cool whip and spread over cooled crust. SECOND LAYER One 6 ounce package of chocolate instant pudding. One 6 ounce package of vanilla instant pudding. Three cups of milk Whip together and pour over cream cheese layer. Let stand for 10 minutes. THIRD LAYER Spread with 8 ounce carton of cool whip Optional: Garnish with shaved chocolate or pecans. Refrigerate until ready to serve. NOTE: At Christmas time you may use pistachio pudding instead of chocolate. That makes it look green. Now you know why they call it Robert Redford Cake, you can't go wrong. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Robert Redford Recipe - Food.com
For this recipe, we also used to use sugar-free pudding and sugar-free Kool Whip. On 9/3/2020 11:34 AM, Immigrant via Cookinginthedark wrote: The recipe says 1 and a half cups of flour, and anywhere between 1/2 and 1 cup butter. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 1:11 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Robert Redford Recipe - Food.com So I guess this means you can choose either 1/2 or 1 cup of each of those, the butter and the flour. I've never seen a recipe quite like that. Thanks for clarifying. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, September 3, 2020 12:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Robert Redford Recipe - Food.com 1/2 to 1 cup butter, and 1-1/2 cups flour. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 12:06 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Robert Redford Recipe - Food.com Hello. The Robert Redford recipe from Food.com is confusing. I can't tell how much butter or flour to use. Is it a half cup or a cup and a half? Something is going on with the symbols as they translate. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Thursday, September 3, 2020 9:05 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Robert Redford Recipe - Food.com Robert Redford Recipe - Food.com READY IN: 35mins Ingredients: 1⁄2 - 1 cup butter 1 1⁄2 cups flour 1 cup pecans, chopped 1 large cream cheese 1 cup confectioners' sugar 1 cup peanut butter 1 (3 1/2 ounce) box vanilla pudding mix 1 (3 1/2 ounce) box chocolate pudding mix 3 cups milk 1 cup Cool Whip Garnish additional Cool Whip nuts, and chocolate DIRECTIONS Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired. ___ 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] Robert Redford Recipe - Food.com
The recipe says 1 and a half cups of flour, and anywhere between 1/2 and 1 cup butter. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 1:11 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Robert Redford Recipe - Food.com So I guess this means you can choose either 1/2 or 1 cup of each of those, the butter and the flour. I've never seen a recipe quite like that. Thanks for clarifying. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, September 3, 2020 12:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Robert Redford Recipe - Food.com 1/2 to 1 cup butter, and 1-1/2 cups flour. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 12:06 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Robert Redford Recipe - Food.com Hello. The Robert Redford recipe from Food.com is confusing. I can't tell how much butter or flour to use. Is it a half cup or a cup and a half? Something is going on with the symbols as they translate. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Thursday, September 3, 2020 9:05 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Robert Redford Recipe - Food.com Robert Redford Recipe - Food.com READY IN: 35mins Ingredients: 1⁄2 - 1 cup butter 1 1⁄2 cups flour 1 cup pecans, chopped 1 large cream cheese 1 cup confectioners' sugar 1 cup peanut butter 1 (3 1/2 ounce) box vanilla pudding mix 1 (3 1/2 ounce) box chocolate pudding mix 3 cups milk 1 cup Cool Whip Garnish additional Cool Whip nuts, and chocolate DIRECTIONS Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired. ___ 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] Robert Redford Recipe - Food.com
So I guess this means you can choose either 1/2 or 1 cup of each of those, the butter and the flour. I've never seen a recipe quite like that. Thanks for clarifying. -Original Message- From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark Sent: Thursday, September 3, 2020 12:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant Subject: Re: [CnD] Robert Redford Recipe - Food.com 1/2 to 1 cup butter, and 1-1/2 cups flour. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 12:06 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Robert Redford Recipe - Food.com Hello. The Robert Redford recipe from Food.com is confusing. I can't tell how much butter or flour to use. Is it a half cup or a cup and a half? Something is going on with the symbols as they translate. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Thursday, September 3, 2020 9:05 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Robert Redford Recipe - Food.com Robert Redford Recipe - Food.com READY IN: 35mins Ingredients: 1⁄2 - 1 cup butter 1 1⁄2 cups flour 1 cup pecans, chopped 1 large cream cheese 1 cup confectioners' sugar 1 cup peanut butter 1 (3 1/2 ounce) box vanilla pudding mix 1 (3 1/2 ounce) box chocolate pudding mix 3 cups milk 1 cup Cool Whip Garnish additional Cool Whip nuts, and chocolate DIRECTIONS Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired. ___ 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] Robert Redford Recipe - Food.com
1/2 to 1 cup butter, and 1-1/2 cups flour. -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 12:06 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Robert Redford Recipe - Food.com Hello. The Robert Redford recipe from Food.com is confusing. I can't tell how much butter or flour to use. Is it a half cup or a cup and a half? Something is going on with the symbols as they translate. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Thursday, September 3, 2020 9:05 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Robert Redford Recipe - Food.com Robert Redford Recipe - Food.com READY IN: 35mins Ingredients: 1⁄2 - 1 cup butter 1 1⁄2 cups flour 1 cup pecans, chopped 1 large cream cheese 1 cup confectioners' sugar 1 cup peanut butter 1 (3 1/2 ounce) box vanilla pudding mix 1 (3 1/2 ounce) box chocolate pudding mix 3 cups milk 1 cup Cool Whip Garnish additional Cool Whip nuts, and chocolate DIRECTIONS Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired. ___ 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] Robert Redford Recipe - Food.com
Hi the fraction is just saing half, so it would be 1/2 cup “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 meward1954--- via Cookinginthedark Sent: Thursday, September 3, 2020 9:06 AM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: Re: [CnD] Robert Redford Recipe - Food.com Hello. The Robert Redford recipe from Food.com is confusing. I can't tell how much butter or flour to use. Is it a half cup or a cup and a half? Something is going on with the symbols as they translate. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Thursday, September 3, 2020 9:05 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Robert Redford Recipe - Food.com Robert Redford Recipe - Food.com READY IN: 35mins Ingredients: 1⁄2 - 1 cup butter 1 1⁄2 cups flour 1 cup pecans, chopped 1 large cream cheese 1 cup confectioners' sugar 1 cup peanut butter 1 (3 1/2 ounce) box vanilla pudding mix 1 (3 1/2 ounce) box chocolate pudding mix 3 cups milk 1 cup Cool Whip Garnish additional Cool Whip nuts, and chocolate DIRECTIONS Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired. ___ 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] Robert Redford Recipe - Food.com
Hello. The Robert Redford recipe from Food.com is confusing. I can't tell how much butter or flour to use. Is it a half cup or a cup and a half? Something is going on with the symbols as they translate. Thanks. -Original Message- From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark Sent: Thursday, September 3, 2020 9:05 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Robert Redford Recipe - Food.com Robert Redford Recipe - Food.com READY IN: 35mins Ingredients: 1⁄2 - 1 cup butter 1 1⁄2 cups flour 1 cup pecans, chopped 1 large cream cheese 1 cup confectioners' sugar 1 cup peanut butter 1 (3 1/2 ounce) box vanilla pudding mix 1 (3 1/2 ounce) box chocolate pudding mix 3 cups milk 1 cup Cool Whip Garnish additional Cool Whip nuts, and chocolate DIRECTIONS Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired. ___ 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] Robert Redford Recipe - Food.com
Robert Redford Recipe - Food.com READY IN: 35mins Ingredients: 1⁄2 - 1 cup butter 1 1⁄2 cups flour 1 cup pecans, chopped 1 large cream cheese 1 cup confectioners' sugar 1 cup peanut butter 1 (3 1/2 ounce) box vanilla pudding mix 1 (3 1/2 ounce) box chocolate pudding mix 3 cups milk 1 cup Cool Whip Garnish additional Cool Whip nuts, and chocolate DIRECTIONS Melt butter; mix with flour and press into baking pan. Pour pecans over and press down. Bake 15 minutes at 350 degrees Fahrenheit. Cool. Mix cream cheese with confectioners' sugar and peanut butter. Mix well. Pour over crust. Mix vanilla and chocolate pudding mixes with the milk and Cool Whip. Beat well. Pour over peanut butter layer. Garnish with additional Cool Whip. Sprinkle with nuts and chocolate as desired. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Robert Redford
Hi here is what I found check out the link below: https://www.allrecipes.com/recipe/12413/next-best-thing-to-robert-redford-pie/ -Original Message- From: Johna Gravitt via Cookinginthedark Sent: Thursday, September 03, 2020 8:06 AM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Robert Redford If the Robert Redford recipe was posted, could someone please repost? Thanks, Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Dena Polston via Cookinginthedark Sent: Thursday, September 3, 2020 7:57 AM To: cookinginthedark@acbradio.org Cc: Dena Polston Subject: Re: [CnD] Robert Redford Hi listers: The first time I had this was at a friend's house. But hers had a graham cracker crust, then the pudding/cream cheese mixture and then it was topped with a chopped up Hershey bar. It was delicious. I don't think I have her recipe though. (frown) Dena dpolst...@gmail.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S. via Cookinginthedark Sent: Wednesday, September 02, 2020 7:32 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: 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 C
Re: [CnD] Robert Redford
If the Robert Redford recipe was posted, could someone please repost? Thanks, Johna People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Recruitment Outreach Specialist Workplace Mentoring Resource Manager Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. -Original Message- From: Cookinginthedark On Behalf Of Dena Polston via Cookinginthedark Sent: Thursday, September 3, 2020 7:57 AM To: cookinginthedark@acbradio.org Cc: Dena Polston Subject: Re: [CnD] Robert Redford Hi listers: The first time I had this was at a friend's house. But hers had a graham cracker crust, then the pudding/cream cheese mixture and then it was topped with a chopped up Hershey bar. It was delicious. I don't think I have her recipe though. (frown) Dena dpolst...@gmail.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S. via Cookinginthedark Sent: Wednesday, September 02, 2020 7:32 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: 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 fo
Re: [CnD] Robert Redford
Hi listers: The first time I had this was at a friend's house. But hers had a graham cracker crust, then the pudding/cream cheese mixture and then it was topped with a chopped up Hershey bar. It was delicious. I don't think I have her recipe though. (frown) Dena dpolst...@gmail.com -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda S. via Cookinginthedark Sent: Wednesday, September 02, 2020 7:32 PM To: cookinginthedark@acbradio.org Cc: Linda S. Subject: 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 >> >>
