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Old 05-28-2006, 05:59 PM   #21
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Quote:
Originally Posted by Yakuta
Here is one I have used with success and no one knows what's in it. It turns out flaky and delicious.

1 pack of cream cheese (8 oz)
1 stick of unsalted butter
1 3/4 cups of flour

on the top,
Never heard of using cream cheese.. do you use it for every type of pie.. fruit and custards? sounds interesting.
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Old 05-28-2006, 11:50 PM   #22
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Brian,
Did you receive my PM to you?
Marge
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Old 06-02-2006, 10:23 PM   #23
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Sorry I didn't answer you sooner. When I found out you had made this post I hurried back from Arcturus just to get a copy and leave you a reply of thanks. Sorry can't hang around. The next shuttle to Arcturus leaves at midnight and if I'm not on it my wife will be upset. I saw that in the alternative reality, but I make it on time, she's happy.

We always stir clockwise. Tastes better too.
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Old 06-02-2006, 10:30 PM   #24
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Auntie Do's recipe looks very interesting. Have to try it out. Did you say what size you take to roll out? Weight or diameter, 90 g (3 oz I guess) or 80 mm (about 3 inch ball)?

Ciao
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- "History is a set of lies agreed upon" - Napoleon Bonaparte
- "History is the lie commonly agreed upon," - Voltaire
- Quis cusodiet ipsos custodes? - Who will guarde the guards? (Latin expression)
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Old 06-02-2006, 10:31 PM   #25
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Sorry Constance I just read more posts, 24 balls of dough. Thanks...
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- "History is a set of lies agreed upon" - Napoleon Bonaparte
- "History is the lie commonly agreed upon," - Voltaire
- Quis cusodiet ipsos custodes? - Who will guarde the guards? (Latin expression)
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Old 06-02-2006, 10:37 PM   #26
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Quote:
Originally Posted by Goodweed of the North
" the bran were washed away from the gluten in the water. Then, pour off the starch-water and the bran through a sieve. This would capture the bran which cold then pe spread on parchement paper and dried in the oven to make bran flakes...

Seeeeeeya; Goodweed of the North
I always wanted to figure out how to recuperate the bran, gracefully and productively. I did it some times but could never find a technique that I found to be efficient enough.

Take care
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- "History is a set of lies agreed upon" - Napoleon Bonaparte
- "History is the lie commonly agreed upon," - Voltaire
- Quis cusodiet ipsos custodes? - Who will guarde the guards? (Latin expression)
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Old 06-02-2006, 10:39 PM   #27
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Good ideas Good Weed.
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Old 07-12-2006, 11:41 AM   #28
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You need to go to kingarthur.com and get their special mellow pastry blend flour. I own a dessert catering business, and that is the only flour I use for all of our pie crusts. they come wonderfully tender.
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Old 08-16-2006, 12:25 AM   #29
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Hi, I see this is an older thread, and I don't know if this is going to work or not, but if you are still interested in pie dough recipes, I have one that my family thinks is the best
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Old 08-16-2006, 02:16 AM   #30
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Quote:
Originally Posted by BrianMorin
I agree with you on the Crisco and I suppose that we have to just do a bit of a balancing act if we want to eat well and have our desert, so to speak.
Yep everything in moderation. I agree with Alix, lard is the best for making pastry. Butter adds some flavour, but in my opinion, it's not worth the trade off for flakiness.
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