Text 17658, 104 rader
Skriven 2014-10-03 08:54:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Pie Crust
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> It was - I posted the recipe here before - like in the previous
 DD>> century. The actual copy of that recipe is locked on a "dead" hard
 DD>> drive - which I may be able to do a Lazarus procedure on. Some day,
 DD>> when the mood strikes and I have more time than good sense.  Bv)=
 NB>> Ya never, know, it could happen...  :)

 DD> Thanks to the thoughtfulness of Nanook I'll be able to postpone the
 DD> frustration a bit longer. Beyond the pie recipe there are a number of
 DD> other treasures locked up there.

 NB> Yes, I noticed that he posted your pie recipe.  :)  Eventually you'll
 NB> find need to look for your other treasures... and maybe even the time,
 NB> mood and inclination...  ;)

If I follow my usual practice I'll get around to it right after I finish eating
this bar of soap.  Bv)=

 NB>> I remember a selling point for a rolling pin made by Tupperware was
 NB>> that it was designed to have ice cubes put inside the hollow center of
 NB>> it, to keep it (and the dough one was rolling out) chilled...  :)
 NB>> (once upon a long time ago, and only for a short while, I sold the
 NB>> stuff... )

 DD> I had one of those for a bit. If everything was not done perfectly
 DD> they liked to leak. Not badly, just enough to make you use words.

 NB> I can imagine.  I don't think I ever tried using one as it was
 NB> intended... possibly without inserting the ice, though...

 DD> Bv)=  My favourite rolling pin is a rock maple thing that I put in the
 DD> freezer for a bit if I'm going to get serious with the pie crusts.

 NB> That would work.  I've also seen marble ones that are supposed to be
 NB> equally effective...  :)

I've seen those - but, I already have the maple thing - inherited from my
maternal grandmother. I do use one of the Tupperware rolling sheets, though -
with the various size pie pans marked out in red on it. Makes things handy
...... and it's pretty much non-stick with just a little bet of flour.

Heck, I've even used an empty wine bottle as an emergency rolling pin when
making cookies and biscuits.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hallowe'en Cookies
 Categories: Desserts, Snacks, Chilies
      Yield: 36 Servings
 
  2 1/2 c  All-purpose flour
  1 1/2 ts Baking powder
    1/4 ts Salt
      1 c  Unsalted butter; softened
    3/4 c  Sugar
      2 lg Egg yolks
      1 ts Vanilla extract

MMMMM---------------------------ICING--------------------------------
      1 lb Confectioners sugar
      5 tb Meringue powder or powdered
           - egg whites
    1/3 c  Water
           Ground cayenne (for red)
           +=OR=+
           Ground green chile (for
           - green)
 
  Combine flour, baking powder and salt in a bowl; set
  aside.
  
  In mixer bowl, beat butter and sugar until fluffy, 3
  minutes. Beat in yolks and vanilla. Add flour mixture and
  combine. Wrap dough in plastic wrap, chill 1 hour.
  
  WHEN READY TO BAKE: Roll dough to 1/4 inch thick on a
  floured surface. Cut as shapes desired. (Dough scraps
  can be re-rolled up to 2 times.)
  
  Bake at 350oF/175oC for 10 to 12 minutes. Cookies can be
  stored airtight for up to 5 days.
  
  MAKE THE ICING: Mix together sugar, meringue powder and
  1/3 cup water on low speed to soft peaks, scraping down
  sides of bowl, about 10 minutes. (If not using at once,
  store airtight at room temperature up to 3 days; stir
  before using.)
  
  Divide into bowls and color icing with ground chile and
  food colouring as desired. Transfer immediately into
  piping bags.
  
  Makes 2 1/2 cups icing total
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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