Eve Buzahora was looking for a recipe for a pie crust made with 7Up that you press right into the pan. Lorraine Groenheide of Oakbank supplied the following recipe. Thanks also to Edna Mroz of Beausejour, Sherron Litkowich of Oakbank, Judy Shkolny, Arlene Munnoch, Marilyn Sawka, Gerri McCullough, Laurel Krynski, Joan Honsberger-Siemens, Mary Enright and Susan Gurney for responding. Taste Tester Notes: This makes a tender, slightly crumbly pastry for single crust pies. I found it browns faster than my usual pie pastry, so you may need to decrease the temperature and baking time a bit in your recipes, depending on your oven and the type of pan you use. (I pricked the dough and baked as a shell in a Pyrex pan for about 12 minutes at 400 F for a lemon meringue pie, with good results). Simi...
...5 ml (1 tsp) salt. 454 g (1 lb) lard. 250 ml (1 cup) 7Up. Mix flour with salt. Cut in l...
Taste Tester Notes: If you don't want to use a conventional pastry shell, this pumpkin pie recipe is a cinch to make. It is very good, with a smooth consistency that is nicely spiced and not too sweet. I tried one version using Bisquick and another version using the substitute featured today and both worked equally well. The butter is not melted before adding. Once baked, let pie cool to room temperature then cover and refrigerate until serving. The pie will be firm enough, but since this does not have a crust to support it, when ready to serve make sure you get your lifter all the way underneath the slice to prevent any getting left in the pan and it will lift out nicely. Taste Tester Notes: This is very good, like a light quiche, and is suitable for breakfast, lunch or dinner. My six-...
... for the burritos he used to enjoy at Pure Lard restaurant that was in the Exchange District in th...
... fats, such as butter, margarine, oil or lard;(b) foods that are mostly sugars, such as jam, hon..., turnovers and other pastries110 g20.Pie crust 1/6 of 20 cm crust or 1/8 of 23 cm crust21.Pizza c...
Taste Tester Notes: Pastry made with oil is tasty and tender, though not as flaky as traditional pastry. This makes a nice pastry with white or whole wheat flour, with the whole wheat version being heavier. I used canola oil and omitted the sugar. If your dough is not coming together easily, add a few drops of oil to a bit of milk and mix in as needed. For a double crust pie, you can mix up the ingredients for another crust in a bowl, then roll between 2 sheets of waxed paper. Remove top sheet and turn pastry into pan, then remove the remaining sheet and seal and flute the edges. I use a very similar recipe with white flour (and no sugar) for chicken pot pie that has only a top crust, rolling it between 2 sheets of waxed paper. When baking for my own family, I usually use an oil pastry,...
... of weeks ago a press-in-pan pastry using lard or shortening was featured. Today another, more he...
Jan Kempin wants to make the caesar dressing and the pasta farfalle sauce served at Tre Visi. Ron DeLaronde would like to duplicate the chocolate macaroons from Tim Hortons. Sandra Burkalow of St. Adolphe requests a recipe for sweet and sour chicken balls, as prepared by Sizzling Wok. Carol Markusa would love to get the recipe for Ichiban's chicken liver appetizer. Angela Smith says she is anxious to get her hands on a recipe from Bread & Circuses for Cirque Salade that is topped with something she calls "tofu chips. Taste Tester Notes: This is a moist, dense and very good cake. (Some variations included using dates instead of raisins, or half dates and half raisins, pecans instead of walnuts, and no pineapple, so you can adjust to your taste.) I used a 10 oz can of soup, and did...
..., which contains raw carrots and has no top crust, so perhaps it will be the one Marion wanted, and ... recipe that appeared on the Tenderflake lard carton many years ago. It called for oatmeal, waln...
Right now the public has to be very careful ... if something says 'trans fat-free,' what else is in it?" warns Dr. Robert Eckel, past president of the American Heart Association. The irony: Americans eat about five times more saturated fat than trans fat. And while gram-for-gram, trans fat is considered somewhat more harmful than its cousin, too much of either greatly increases the risk of heart disease, stroke, diabetes and other ailments. What are the options? There are some heart-healthier oils, called monounsaturated and polyunsaturated oils -- such as olive, canola or soybean oils. Unlike trans and sat fats, these liquid oils don't raise levels of so-called bad cholesterol, or LDL cholesterol.
...But you can't make, say, a pie crust with olive oil. Industry is finding that the tough...Substituting animal fats, such as butter or lard, or tropical oils such as palm or coconut oil may ...
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