MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pie Crust
Categories: Pastry
Yield: 1 Crust

1 1/2 c Flour
1 1/2 ts Baking powder
4 oz Butter (110 g);
- up to 5 oz (140 g)

Sift flour and baking powder.

Rub butter into flour until like coarse bread crumbs.

Mix in enough water to make a cohesive dough. Try 1/2 cup at first.

Chill for 30 minutes in fridge if you can be bothered! Then roll out
to fit your pie dish.

Bake the pie at 180?C for about 35 minutes.

This is my grandmother's recipe.

Recipe by jandal

Recipe FROM: <gopher://tellus.strangled.net/0/recipes/Pie_Crust>

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Hi Ben,

Title: Pie Crust
Categories: Pastry
Yield: 1 Crust

1 1/2 c Flour
1 1/2 ts Baking powder
4 oz Butter (110 g);
- up to 5 oz (140 g)

Never heard of baking powder in a pie crust. Some decades ago (mid 80s)
we had supper at the house of another Army family, dessert was pie, made
by the husband. After we'd eaten he asked how we liked the pie,
specifically the crust. We told him that it was very good; he then
confessed that he'd made the crust with self rising flour (by accident).
We assured him that it did not affect the crust at all.

Mix in enough water to make a cohesive dough. Try 1/2 cup at first.

That's way too much water! Try 2-3 tablespoons full at first, add more
if neccessary but you shouldn't need to with that amount of flour.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Sat Dec 13 2025 09:58 am

Never heard of baking powder in a pie crust. Some decades ago (mid 80s) we had supper at the house of another Army family, dessert was pie, made by the husband. After we'd eaten he asked how we liked the pie, specifically the crust. We told him that it was very good; he then confessed that he'd made the crust with self rising flour (by accident). We assured him that
it did not affect the crust at all.

All's well that ends well. :-)

I found this pie crust recipe in the the Fido's Kitchen cookbook, so
apparently it had been posted here years ago.

<https://archive.org/details/fidoskitchencookbook>

I have never put baking powder in pie crust, though i have seen pie crust recipes that call for vinegar! I went through a phase of using an olive
oil pie crust recipe. While it didn't turn not nearly as good compared
to a traditional shortening pie crust, it was much easier to make. Just measure and mix, the same every time.

That's way too much water! Try 2-3 tablespoons full at first, add more if neccessary but you shouldn't need to with that amount of flour.

I've experienced huge variation in the absorbency of different wheat flours.
My family pie crust recipe calls for 2-2/3 cups of flour and 6 to 7 tb of water, which would scale down to the ratio that you recommend. The only
thing is, 100% of the time i end up putting in way more than 7 tb. It's usually more like 9 to 10 tb.

With a broken oven, i no longer bake pies. That's probably better for my health anyway. :> When i am in a pumpkin pie mood i'll make a pudding
or smoothie or something like that.

If you wanted to make a dessert without the benefit of an oven, what
would you make?

Here's another recipe from the Fido's Kitchen cookbook:


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: April Fool's Pizza Pie
Categories: Desserts
Yield: 8 Servings

MMMMM---------------------------CRUST--------------------------------
1 1/4 c Flour
2 ts Baking powder
1/4 ts Salt
1/2 c Nonfat or low-fat cottage
- cheese
1/3 c Sugar
3 tb Vegetable oil
2 tb Low-fat milk
1 1/2 ts Vanilla
1 tb Corn meal (approximate);
- for preparing pan

MMMMM--------------------------TOPPINGS-------------------------------
1/2 c Raspberry Marinara Sauce
1 c Pineapple; diced
1 Kiwi fruit; peeled & diced
1/4 c Dried strawberries or
- cranberries
10 1/2 ts Sugar
2 oz White chocolate

MMMMM------------------RASPBERRY MARINARA SAUCE-----------------------
12 oz Frozen raspberries (3 c);
- unsweetened, thawed
1/4 c Sugar
2 ts Fresh lemon juice
1 ts Balsamic vinegar

Crust:

In a small bowl, whisk Hour, baking powder, and salt. In a food
processor, puree cottage cheese. Add sugar, oil, milk, and vanilla,
and process until smooth. Add the dry ingredients and pulse 4 to 5
times, just until the dough clumps together, turn out onto a lightly
floured work surface and press the dough into a ball. Knead several
times, but do not overwork. Dust with flour, wrap in plastic wrap and
refrigerate for at least 15 minutes while you prepare toppings.

Toppings:

Set oven rack at lowest position; heat oven to 400?F. Spray a 12"
pizza pan or large baking sheet with non-stick cooking spray.
Sprinkle with corn meal, shaking off excess.

On a lightly floured work surface, roll the dough flat into a 12" disk
about 1/4" thick. Roll the dough back over the rolling pin and
transfer to the prepared pan or baking sheet. Finish the edges by
turning under. To glaze the border, brush it very lightly with a
little milk and sprinkle with 1/2 ts sugar.

Spread the crust with Raspberry Marinara Sauce and scatter pineapple,
kiwi, and dried berries on top. Sprinkle with sugar. Bake until the
crust is golden and crisp, about 20 minutes.

While the pizza is baking, gently warm white chocolate in the
microwave at 30 percent power until slightly softened, but not
melted, 20 to 40 seconds. Then grate the softened chocolate on a
vegetable grater. If chocolate breaks into fine shreds rather than
large ones, continue to microwave, checking every 10 seconds.

Remove the pizza from the oven and immediately sprinkle the grated
white chocolate over the top; let stand until melted. Cut the pizza
into wedges and serve hot or at room temperature.

Raspberry Marinara Sauce:

In a food processor, puree raspberries, sugar, lemon juice, and
balsamic vinegar until smooth. Strain through a fine sieve into a
bowl. The sauce can be stored, covered, in the refrigerator for up to
4 days or frozen for longer storage.

Yield: 1-1/2 Cups

Recipe by Patsy Jamieson

Recipe FROM: Eating Well magazine

Posted by: Dan Klepach

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Hi Ben,

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Sat Dec 13 2025 09:58 am

Never heard of baking powder in a pie crust. Some decades ago (mid 80s) we had supper at the house of another Army family, dessert was pie, made by the husband. After we'd eaten he asked how we liked the pie, specifically the crust. We told him that it was very good; he then confessed that he'd made the crust with self rising flour (by accident). We assured him that
it did not affect the crust at all.

All's well that ends well. :-)

Yes, we still stay in contact with that family. A bit over a year after
we met, they moved to Germany, thought they would be closer to
Rhein/Man. They knew we had orders for Frankfurt the next year---got a Christmas card from them, "guess where we are". Yes, they ended up in
the same unit we were going to in Frankfurt. He was Steve's sponser over
there, 7 years later after we'd moved to Berlin, Massachusetts and
Arizona, Steve sponsered him when they moved to AZ. We'd stayed in touch
in the years between. She commented at our older daughter's wedding that
they had known us not quite as long as the relatives that attended, but
longer than the friends we met along the way.

I found this pie crust recipe in the the Fido's Kitchen cookbook,

so BC> apparently it had been posted here years ago.

<https://archive.org/details/fidoskitchencookbook>

That's on my bookshelf.

I have never put baking powder in pie crust, though i have seen pie
crust recipes that call for vinegar! I went through a phase of using

The recipe my MIL gave me 50 years ago calls for it--to sour the milk.

an olive oil pie crust recipe. While it didn't turn not nearly as
good compared to a traditional shortening pie crust, it was much
easier to make. Just measure and mix, the same every time.

Quick and easy. Talk about shortenings--my mom could never make a decent
pie crust without lard. Her use of other shortenings yielded a cardboard
like crust. I have used lard, butter, commercial (first Crisco, then
Spectrum, an all natural one) for the shortening; my first choice is
lard when I can get it, second choice is Spectrum.

That's way too much water! Try 2-3 tablespoons full at first, add more if neccessary but you shouldn't need to with that amount of flour.

I've experienced huge variation in the absorbency of different wheat flours. My family pie crust recipe calls for 2-2/3 cups of flour and 6
to 7 tb of water, which would scale down to the ratio that you
recommend. The only thing is, 100% of the time i end up putting in
way more than 7 tb. It's usually more like 9 to 10 tb.

We have a mill and grind wheat, both soft wheat for pastries and quick breads/biscuits/muffins/etc and hard wheat for breads, pizza crust &
anything else made with yeast. I'll be making a pie crust this week for
a pot pie, using up some of the Thanksgiving turkey but getting the
crust recipe probably from my James Beard (everything) cookbook.

With a broken oven, i no longer bake pies. That's probably better

for BC> my health anyway. :> When i am in a pumpkin pie mood i'll
make a BC> pudding or smoothie or something like that.

If you wanted to make a dessert without the benefit of an oven, what
would you make?

Baked apples in the microwave--use something like a Honeycrisp apple,
core, fill middle with a mix of brown sugar, cinnamon and raisins. Nuke
for 4-5 minutes, until soft, let cool a bit before eating as the sugar
gets very hot. You can do more than one at once but adjust the cooking
time, don't do more than about 4 apples at a time. If your microwave
doesn't have a turntable, rotate the apples 2-3 times while baking.

Here's another recipe from the Fido's Kitchen cookbook:

Title: April Fool's Pizza Pie
Categories: Desserts
Yield: 8 Servings

That is a good one; would make a good dessert after having a "normal"
pizza.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Sun Dec 14 2025 05:15 pm

She commented at our older daughter's wedding that they had known
us not quite as long as the relatives that attended, but longer than the friends we met along the way.

Cool! Long-term friends are golden.

<https://archive.org/details/fidoskitchencookbook>

That's on my bookshelf.

I'm honored to converse with the real deal. :)

Spectrum, an all natural one) for the shortening; my first choice is lard when I can get it, second choice is Spectrum.

Before i was born my grandmother made pie crust with lard. Later she
switched to shortening because they thought it was healthier. Also,
my family ate margarine because they thought it was healthier. I am
not so sure. My grandfather told me they used to call margarine Oleo
and i see old recipes that call it by that name.

We have a mill and grind wheat, both soft wheat for pastries and quick breads/biscuits/muffins/etc and hard wheat for breads, pizza crust & anything else made with yeast. I'll be making a pie crust this week for a pot pie, using up some of the Thanksgiving turkey but getting the crust recipe probably from my James Beard (everything) cookbook.

I have a friend whose parents buy wheat directly from farmers and mill their own flour. They happen to live in wheat growing country. I have read they
grow "winter wheat" here, which i think is the hard stuff, right? I imagine that it results in fresher flour, kind of like the difference between
freshly ground pepper and the powdered stuff.

Baked apples in the microwave--use something like a Honeycrisp apple,

Thanks for the suggestion, it sounds delicious and easy! I'll do that the
next time i have apples. I've also been thinking about making a trifle or something like it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Banana Nut Bread Or Muffins
Categories: Breads, Muffins
Yield: 2 Loaves

3/4 c Butter
1 3/4 c Sugar
3 Whole eggs
1 Egg yolk
5 lg Ripe bananas;
- peeled & mashed
3 1/2 c Flour
1 1/2 ts Salt
1 tb Baking powder; +1 ts
1/2 c Walnuts; chopped

Preheat oven to 350?F. Butter two loaf pans or 18 muffin cups.

Cream the butter and sugar together in a large bowl. Beat in the
eggs, one at a time, creaming well after each addition. Mix the
mashed bananas into the egg mixture. At this point the batter will
appear to "break" and become soupy. Sift all the diy ingredients
together and add them to the egg mixture. Mix gently to combine. Add
the walnuts. Pour the batter into the prepared pans. Bake the bread
at 350?F for 50 to 60 minutes, or the muffins for 25 to 30 minutes,
or until a toothpick inserted in the center comes out clean.

Bananas were introduced to America by a New England sea captain,
Lorenzo Baker of Wellfleet, MA. He first brought back only one bunch
of green bananas from Jamaica, but they were so well received that he
eventually gave up seafaring and went into the banana business full
time.

Recipe FROM: The Red Lion Inn Cookbook, Boston

Posted by: Carolene Weber

MMMMM
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Hi Ben,

She commented at our older daughter's wedding that they had known
us not quite as long as the relatives that attended, but longer than the friends we met along the way.

Cool! Long-term friends are golden.

Very much so! That's why I wanted to (and did) attend my college class
reunion this past spring. The web site had a list of who was going to
attend so I knew some of my old friends were going to be there. Came
away with a standing invitation to visit one couple who are Wycliffe translators for the Havia Supai tribe on the floor of the Grand Canyon.

<https://archive.org/details/fidoskitchencookbook>

That's on my bookshelf.

I'm honored to converse with the real deal. :)

I'll admit, I don't use it as often as other cook books but it's there.
I sent Dave S. some recipies but for some reason, they weren't included.
It's OK, I've been published otherwise.

Spectrum, an all natural one) for the shortening; my first choice is

lard RH> when I can get it, second choice is Spectrum.

Before i was born my grandmother made pie crust with lard. Later she switched to shortening because they thought it was healthier. Also,
my family ate margarine because they thought it was healthier. I am
not so sure. My grandfather told me they used to call margarine Oleo
and i see old recipes that call it by that name.

I've also seen it referred to as oleomargerine. Used to be sold as
white, with a packet of yellow coloring to be mixed in--folks in
Wisconsin didn't want it to be confused with butter.

We have a mill and grind wheat, both soft wheat for pastries and

quick RH> breads/biscuits/muffins/etc and hard wheat for breads, pizza
crust & RH> anything else made with yeast. I'll be making a pie crust
this week for a RH> pot pie, using up some of the Thanksgiving turkey
but getting the crust RH> recipe probably from my James Beard
(everything) cookbook.

I have a friend whose parents buy wheat directly from farmers and mill their own flour. They happen to live in wheat growing country. I
have read they grow "winter wheat" here, which i think is the hard
stuff, right? I imagine that it results in fresher flour, kind of like
the difference between
freshly ground pepper and the powdered stuff.

Correct! The spring wheat is soft. When we fist moved here, we could buy
wheat berries by the pound locally. Now we order 50 pound bags thru
Amazon. (G)

Baked apples in the microwave--use something like a Honeycrisp apple,

Thanks for the suggestion, it sounds delicious and easy! I'll do that
the next time i have apples. I've also been thinking about making a trifle or something like it.

Here's something like it, from my mother in law.

LAYERED DESSERT

1 box (4 serving size) each vanilla and chocolate instant pudding
1 box graham crackers
1 quart milk
1 container (about 8 oz, not sure how much is in them now) whipped
topping

In an 11 by 7 pan (give or take, I've used other sizes), lay down graham crackers to cover the bottom. Mix up one of the puddings according to
package directions, fold in half the container of whipped topping.
(hint-if you buy the larger size container, use 1/3) Pour over crackers,
let sit a few minutes in the fridge until firm. Repeat with second
pudding; after pouring it over the crackers, layer graham crackers over
that. "Frost" with last 1/3 of whipped topping, sprinkle with either
chopped nuts or chocolate chips. Keep in the fridge until ready to
serve. If you use a smaller pan, to have enough room for both puddings,
don't pour in full amount--put excess in cups.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Everyone has a photographic memory. Some don't have film.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Wed Dec 17 2025 01:50 pm

Came away
with a standing invitation to visit one couple who are Wycliffe
translators for the Havia Supai tribe on the floor of the Grand Canyon.

I recognize the name Havia Supai. I've seen video footage of the canyons
and waterfalls on their land. It looks like paradise.

I've also seen it referred to as oleomargerine. Used to be sold as white, with a packet of yellow coloring to be mixed in--folks in Wisconsin didn't want it to be confused with butter.

I read the newspaper archives in the local historical society. Around the
time oleomargin was introduced, the local dairy farmers petitioned the
state to make it illegal. There's no fighting "progress".

Here's something like it, from my mother in law.
LAYERED DESSERT

Thanks for the recipe! I saved a copy, and may make it soon. I plan to
house sit for a friend over New Years and will have a kitchen to myself.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carrot Cake
Categories: Carrot, Cakes
Yield: 1 Cake

2 c Flour
2 c Sugar
2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1 c Salad oil or applesauce
4 Eggs
3 c Carrots; shredded
1 ts Vanilla
1 c Nuts; chopped (optional)
8 oz Crushed pineapple; drained

Preheat oven to 350?F.

Sift dry ingredients together. Add the oil and eggs one at a time.
Beat until thoroughly mixed. Add carrots and vanilla. Mix well. Pour
into greased and floured 9x13" pan, and bake for 45 minutes.

Frost with cream cheese frosting.

Carol's notes:

* Better with 1 cup applesauce instead of oil.
* Substitute 1 cup whole wheat for white flour.
* Try adding a handful of raisins.
* It's even better the second day.

Recipe by Carol Bryant

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Hi Ben,

Re: Pie Crust

Used up some turkey in a pot pie tonight. Steve rolled out the crusts
for me; we have (and he used) a Vermont granite rolling pin. We also
have the matching pastry slab but my KA mixer sits on it so he used our
big cutting board to roll them on.

Came away
with a standing invitation to visit one couple who are Wycliffe
translators for the Havia Supai tribe on the floor of the Grand Canyon.

I recognize the name Havia Supai. I've seen video footage of the
canyons and waterfalls on their land. It looks like paradise.

Beware--anything can look like paradise but there's usually some sort of cockroach (either the critters or some other "paradise spoiler) that you
don't see. (G)

I've also seen it referred to as oleomargerine. Used to be sold as white, with a packet of yellow coloring to be mixed in--folks in Wisconsin didn't want it to be confused with butter.

I read the newspaper archives in the local historical society. Around
the time oleomargin was introduced, the local dairy farmers petitioned
the
state to make it illegal. There's no fighting "progress".

Guess they figured it wasn't worth the fight as margerine has been
yellow colored as long as I can remember.

Here's something like it, from my mother in law.
LAYERED DESSERT

Thanks for the recipe! I saved a copy, and may make it soon. I plan
to house sit for a friend over New Years and will have a kitchen to myself.

Take advantage of all the space and equipment to stock your
fridge/freezer. The other day when I made the goulash soup, I doubled
the recipe to put 4 quarts of it (in quart size boxes) into the freezer
to enjoy later. I'd not made it in years but when I saw the smoked chuck
roast in the freezer last month, I thought about using it for the soup.
Between whatever seasoning Steve put on it before smoking it and the
spicing I used, it turned out to be the best version I've ever made or
eaten elsewhere. One tweak I did this time was to cut down on the amount
of water I put in so it wasn't as "soupy" as it should have been but
IMO, much better.

Title: Carrot Cake
Categories: Carrot, Cakes
Yield: 1 Cake

2 c Flour
2 c Sugar
2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1 c Salad oil or applesauce
4 Eggs
3 c Carrots; shredded
1 ts Vanilla
1 c Nuts; chopped (optional)
8 oz Crushed pineapple; drained

That looks good, especially with the pineapple. I might leave the nuts
out and let the other flavors shine.

Carol's notes:

* Better with 1 cup applesauce instead of oil.

Also adds more fruit. (G)

* Substitute 1 cup whole wheat for white flour.

I use nothing but whole wheat flour for all my baking.

* Try adding a handful of raisins.

That would definatly add to it.

* It's even better the second day.

Since it's just Steve and me, it would last for the second day--and
beyond. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... MEMORY...The thing I forget with.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Fri Dec 19 2025 08:35 pm

Hi Ruth,

Used up some turkey in a pot pie tonight. Steve rolled out the crusts for me; we have (and he used) a Vermont granite rolling pin. We also have the matching pastry slab but my KA mixer sits on it so he used our big cutting board to roll them on.

That sounds absolutely delicious.

Last night i visited one of my sisters and she made schnitzel with mushroom gravy, with shiitake mushrooms. She also made cabbage with apples, onions, garlic, white wine, and balsamic vinegar. She also made a venison meatloaf.
It all went well together. I really enjoyed it. I washed her dishes and
she sent me home with leftovers. This morning we made pear crisp and
espresso.

Take advantage of all the space and equipment to stock your
fridge/freezer.

Good idea!

The other day when I made the goulash soup, I doubled the
recipe to put 4 quarts of it (in quart size boxes) into the freezer to enjoy later. I'd not made it in years but when I saw the smoked chuck
roast in the freezer last month, I thought about using it for the soup. Between whatever seasoning Steve put on it before smoking it and the spicing I used, it turned out to be the best version I've ever made or eaten elsewhere.

Yum!

Recently i made a lentil soup with turkey broth. I cooked the turkey
bones for 36 hours, the last 12 of which i had the crockpot lid
part-way off to reduce the broth. I was pleased with the results.

Since it's just Steve and me, it would last for the second day--and
beyond. (G)

A childhood friend of mine, his mother made zucchini "bread" in big
batches and froze them. It was really more of a cake than a bread.
She was generous with the butter. It was a convenient dessert, just
pull it out of the freezer, remove the bag and foil, and warm it up
in the toaster oven.

As a teen i could eat an entire loaf in one sitting, if they let me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Cheesecake
Categories: Cheesecakes
Yield: 12 Servings

1/2 c Graham cracker crumbs
5 tb Butter; melted
1/4 c Sugar
2 lb Cream cheese;
- room temperature
1/2 c Non-fat yogurt
2 Eggs
1/2 c Powdered sugar
6 oz Chocolate chips
3 tb Butter
2 tb Cocoa powder
4 1/2 ts Vanilla

Mix together the graham cracker crumbs, sugar, and melted butter.
Press into the bottom and 1/3rd of the way up the sides of a 9"
springform pan. Refrigerate for 1 hour or more.

Preheat oven to 300?F. Cream together the cream cheese, yogurt,
eggs, then add the sugar. In a saucepan, melt the chocolate and
butter together and let cool slightly. Add the cocoa to the cheese
mixture then slowly add the melted chocolate. Beat until smooth, then
add vanilla. Pour filling onto chilled shell and bake for 1 hour.
Remove from oven when center is set and cool on a rack for 2 hours
before placing in the refrigerator. Refrigerate for at least 12 hours
before serving.

Recipe by Alison Meyer

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Hi Ben,

Used up some turkey in a pot pie tonight. Steve rolled out the crusts for me; we have (and he used) a Vermont granite rolling pin. We also have the matching pastry slab but my KA mixer sits on it so he used our big cutting board to roll them on.

That sounds absolutely delicious.

It was! I used a 9" pie plate so it is lasting the 2 of us 3 meals. It
was well filled; I had about 3 cups of turkey scraps, a couple of cups
each of frozen (briefly nuked) carrots and peas, about the same in pre
cooked potato chunks and about 2 cups of gravy. We had a bit of left
over pie crust after trimming the top so today Steve made mini cinnamon rolls--roll out the crust, sprinkle it with cinnamon sugar, roll up and
cut into 1" pieces and bake. His mom did it so he taught me to do it
years ago. And..................now I have a bit more room in the fridge
now that the turkey and gravy are used up.

Last night i visited one of my sisters and she made schnitzel with mushroom gravy, with shiitake mushrooms. She also made cabbage with apples, onions, garlic, white wine, and balsamic vinegar. She also
made a venison meatloaf. It all went well together. I really enjoyed
it. I washed her dishes and she sent me home with leftovers. This morning we made pear crisp and espresso.

It all sounded good except for the espresso. I'm not (never was, never
will be) a coffee drinker. I'd have probably had a cuppa tea instead.
(G)

Take advantage of all the space and equipment to stock your
fridge/freezer.

Good idea!

I try to do the things we like in bigger batches so we can enjoy them
multiple times with little fuss after the initial cooking. I'll
probably, in the next few weeks, make up some Moroccan chicken and a big
batch of meat balls, again, tucking some into the freezer. With the meat
balls, I'll use 2-3 pounds of ground beef, put them on a cookie sheet,
then bake. When they've cooled, I'll put the sheet in the freezer until
they've frozen, then transfer them to a zip lock bag. That way I can
take out as many as I need per meal.

The other day when I made the goulash soup, I doubled the
recipe to put 4 quarts of it (in quart size boxes) into the freezer to enjoy later. I'd not made it in years but when I saw the smoked chuck
roast in the freezer last month, I thought about using it for the soup. Between whatever seasoning Steve put on it before smoking it and the spicing I used, it turned out to be the best version I've ever made or eaten elsewhere.

Yum!

It was; the hardest part now is to not use it all up in the next week or
so. (G)

Recently i made a lentil soup with turkey broth. I cooked the turkey bones for 36 hours, the last 12 of which i had the crockpot lid
part-way off to reduce the broth. I was pleased with the results.

Sounds good. I used my 12 qt stock pot for the pea soup we made recently
and the 8 qt stock pot for the goulash soup--both were too large a
quantity to fit into my crock pot.

Since it's just Steve and me, it would last for the second day--and
beyond. (G)

A childhood friend of mine, his mother made zucchini "bread" in big batches and froze them. It was really more of a cake than a bread.
She was generous with the butter. It was a convenient dessert, just
pull it out of the freezer, remove the bag and foil, and warm it up
in the toaster oven.

As a teen i could eat an entire loaf in one sitting, if they let me.

Most teens have that kind of an appetite. (G) My younger brother was a
big eater from the get go; he could easily eat twice the amount I
did--and I had a normal kid's appetite. Don't know how much he's slowed
down in his years; I know I eat about 1/3 the amount I used to.

Title: Chocolate Cheesecake
Categories: Cheesecakes
Yield: 12 Servings

Now that's something right up my alley! If we didn't have a good bit of
sweets (German from Lidl, others from our trip out to the Soutern
Supreme fruitcake {the best commercial fruitcake on the market, more
fruit and nuts than cake} factory outlet a couple of weeks ago, I'd make
that for Chritmas dinner dessert. Steve makes a small (7") one in the
Instant Pot and always adds extra chocolate. Extra rich, extra good so a
small wedge will be sufficient.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Sun Dec 21 2025 05:15 pm

Hi Ruth,

We had a bit of left over pie
crust after trimming the top so today Steve made mini cinnamon rolls--roll out the crust, sprinkle it with cinnamon sugar, roll up and cut into 1" pieces and bake. His mom did it so he taught me to do it years ago.

That sounds good to me. Back in the day i used to go to a pizza buffet
that also included cinnamon rolls made just the way i like them. Soft, buttery, yeasty, and innundated with brown sugary cinnamon "syrup". I
don't seek out such sweets now, but i definitely eat them if offered. :)

It all sounded good except for the espresso. I'm not (never was, never
will be) a coffee drinker. I'd have probably had a cuppa tea instead. (G)

I normally don't drink espresso either, but i felt like i needed it that morning. My sister made it a little on the weak side, which was probably
just right for me at that time.

Sounds good. I used my 12 qt stock pot for the pea soup we made recently and the 8 qt stock pot for the goulash soup--both were too large a
quantity to fit into my crock pot.

Split pea soup is my favorite. Which would you say is yours?

I made another lentil soup, this time with a large can of Progresso
"pot roast" soup as the base, with onions, carrots, potatoes, garlic,
two bay leaves, home grown rosemary, and water. I am happy with how
it turned out. Tastes like real food.

Steve makes a small (7") one in the Instant Pot
and always adds extra chocolate. Extra rich, extra good so a small wedge will be sufficient.

Huh, i didn't know you could make cheesecake in an instant pot. That
sounds good. I am imagining a hardened layer of chocolate on top of
the cheesecake, giving it a candy finish.

I don't celebrate Christmas and never have. My classmates assumed it
meant i was a Jehova's Witness. I'm not that, nor Jewish, but it is
legacy from my folks religious objections, who skipped Christmas
because of its Pagan origins. Historically thanks to the puritanical
legacy in the USA, there were times and places where they outlawed
Christmas. Not far from Whoville. ;)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry Orange Loaf
Categories: Breads
Yield: 1 Loaf

1 c Cranberries
1 3/4 c Flour
1 c Sugar
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1/4 ts Salt
1 Egg
1/4 c Orange juice concentrate
1/4 c Vegetable oil

Coarsely chop cranberries.

Mix dry ingredients, stir in cranberries. Mix liquids together, then
add to dry, beat for about 30 seconds. Batter will be lumpy. Pour
into greased loaf pan. Bake at 350?F for 60 to 65 minutes, or until
a toothpick inserted in the middle comes out clean.

Recipe by Leslea Brodie

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

We had a bit of left over pie
crust after trimming the top so today Steve made mini cinnamon rolls--roll out the crust, sprinkle it with cinnamon sugar, roll up and cut into 1" pieces and bake. His mom did it so he taught me to do it years ago.

That sounds good to me. Back in the day i used to go to a pizza
buffet that also included cinnamon rolls made just the way i like
them. Soft, buttery, yeasty, and innundated with brown sugary
cinnamon "syrup". I
don't seek out such sweets now, but i definitely eat them if offered.
:)

Every so often we'll buy a tube of Annie's cinnamon rolls and bake them
up. It started about 10 years ago when we got our first camper; Steve
was on an R-Pod forum and (I don't know how) the thread was brought up
that you have to try making cinnamon rolls in the micro/convection oven.
So, he did so, and we've done so on various trips, even with the regular
oven in the new camper. Don't know how they measure up to what you had
but it's a nice change of pace breakfast for us. I generally will only
have half a roll at a time because they are big.

It all sounded good except for the espresso. I'm not (never was,

never RH> will be) a coffee drinker. I'd have probably had a cuppa tea
instead. (G)

I normally don't drink espresso either, but i felt like i needed it
that morning. My sister made it a little on the weak side, which was probably just right for me at that time.

I just can't drink a cup of coffee, even with milk and sugar. The first
couple years we were married, we lived in an apartment in a converted hotel--the rooms had 10' ceilings. We ran out of gas one night of the
first December, noticed it just after 5pm. Called the gas company; they
said they don't deliver after 5. The building manager loaned us an
electric heater for the night and I made a pot of coffee (electric
percolator). Tried to drink it to warm up but don't think I drank half
of it. Gas was delivered the next morning so I could have my morning
cuppa tea.

Sounds good. I used my 12 qt stock pot for the pea soup we made

recently RH> and the 8 qt stock pot for the goulash soup--both were too
large a RH> quantity to fit into my crock pot.

Split pea soup is my favorite. Which would you say is yours?

That's probably my favorite legume soup but a good bowl of goulash soup
is hard to beat. This last pot I made was probably the best I've ever
done with the different tweaks I did.

I made another lentil soup, this time with a large can of Progresso
"pot roast" soup as the base, with onions, carrots, potatoes, garlic,
two bay leaves, home grown rosemary, and water. I am happy with how
it turned out. Tastes like real food.

Sounds like you would need a fork to eat it. (G)

Steve makes a small (7") one in the Instant Pot
and always adds extra chocolate. Extra rich, extra good so a small wedge will be sufficient.

Huh, i didn't know you could make cheesecake in an instant pot. That sounds good. I am imagining a hardened layer of chocolate on top of
the cheesecake, giving it a candy finish.

The chocolate is mixed thru. The recipe comes from "The Great Big
Pressure Cooker Book" by Bruce Weinstein and Mark Scarbrough. Subtitle
is "500 Easy Recipies For Every Machine, Both Stovetop and Electric".
We've also made the maple cheesecake and chicken caccitori from the
book, planning on trying some of the other recipies soon.

I don't celebrate Christmas and never have. My classmates assumed

it BC> meant i was a Jehova's Witness. I'm not that, nor Jewish, but
it is BC> legacy from my folks religious objections, who skipped
Christmas BC> because of its Pagan origins. Historically thanks to the
puritanical BC> legacy in the USA, there were times and places where
they outlawed BC> Christmas. Not far from Whoville. ;)

We keep a low key celebration, less so now that the girls are both grown
and gone. No tree, sometimes put out some of my nativity scene
collection, Steve has done some outside lights. Agree that it's now
mostly a pagan celebration but we keep our focus on the real reason for
the season.

Older daughter texted me a couple of weeks ago, asking for paternal grandmother's fruitcake recipie. I sent it, got a text picture earlier
this week showing that she'd made it. We got ours from Southern Supreme
this year. (G)

Blessed Christmas time.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Luke 2:11b |...a Saviour, which is Christ the Lord.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Wed Dec 24 2025 02:49 pm

Hi Ruth,

Every so often we'll buy a tube of Annie's cinnamon rolls and bake them
up. It started about 10 years ago when we got our first camper; Steve was on an R-Pod forum and (I don't know how) the thread was brought up that
you have to try making cinnamon rolls in the micro/convection oven.

I was unaware of Annie's cinnamon rolls. I'll keep an eye out for them.

The building manager loaned us an
electric heater for the night and I made a pot of coffee (electric percolator).

It's definitely not for everyone. I remember my Dad using an electric percolator to make coffee in the office where he worked when i was a kid.
I haven't seen anyone use one since. Though those stove-top espresso
makers kind of remind me of a percolator, minus the clear glass knob on
top.

Sounds like you would need a fork to eat it. (G)

That was indeed how it turned out... more of a stew than a soup.

Older daughter texted me a couple of weeks ago, asking for paternal grandmother's fruitcake recipie. I sent it, got a text picture earlier
this week showing that she'd made it. We got ours from Southern Supreme this year. (G)

Cool! I happen to like fruitcake but almost never get it. I hope you are enjoying the holidays.

I plan to visit a friend today and to leave next for house sitting.
My sister needed a ride to emergecy surgery the day before Christmas eve.
It's been chaotic here and i am looking forward to some peace and quiet
while house-sitting. I selected books, music, movies, and a G&S play for entertainment.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Date Pinwheels
Categories: Desserts
Yield: 72 Pinwheels

1/2 c Butter; softened
1/2 c Light brown sugar; packed
1/2 c Granulated sugar
1/8 ts Salt
1/4 ts Vanilla
1 Egg
2 c Flour; sifted
1/4 ts Baking soda

MMMMM--------------------------FILLING-------------------------------
7 1/4 oz Pitted dates; up to 8 oz
1/4 c Sugar
1 ds Salt
1/3 c Water
1/3 c Nuts; chopped

Cream butter. Add sugars, salt, vanilla, and egg. Beat until light.
Add sifted dry ingredients and mix well. Chill until firm enough to
roll.

Halve dough; roll each half into a 9x12" rectangle. Spread with
filling. Roll up tightly from end. Wrap in waxed paper or plastic
wrap and chill overnight. Or, freeze for easier slicing. Slice 1/8"
thick. Bake on lightly greased cookie sheets in moderate oven
(350?F) for about 10 minutes.

Store in airtight container.

Filling:

Cut 7-1/4 or 8 oz pitted dates into small pieces. Bring to boil with
1/4 cup sugar, dash salt, and 1/3 cup water. Simmer 5 minutes,
stirring often. Add 1/3 cup chopped nuts and cool.

Ruth's Notes:

This recipe has been in my grandmother's family for at least a
century. It's a rolled cookie that's a pain to make but definitely
worth the work. In my house you have to stand guard over the cookies
as they cool, otherwise they vanish!

I roll mine in between two sheets of plastic wrap as it makes things
much easier. Then, to fill, just peel one sheet off. When the filling
is on, you just pick up one end of the plastic and start the end
rolling. That part's easy; it's the rest that's a PITA. Grandma's
always came out round; mine are generally ovals, more or less. I
guess 60+ years of experience baking the things has its uses.

Recipe by Ruth Hanschka's Great Grandmother

Posted by: Ruth Hanschka

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

Every so often we'll buy a tube of Annie's cinnamon rolls and bake them
up. It started about 10 years ago when we got our first camper; Steve was on an R-Pod forum and (I don't know how) the thread was brought up that
you have to try making cinnamon rolls in the micro/convection oven.

I was unaware of Annie's cinnamon rolls. I'll keep an eye out for
them.

They aren't as common as the big name brands so you may have to look in
several stores before you buy them unless your regular store is one like
Whole Foods.

The building manager loaned us an
electric heater for the night and I made a pot of coffee (electric percolator).

It's definitely not for everyone. I remember my Dad using an electric percolator to make coffee in the office where he worked when i was a
kid. I haven't seen anyone use one since. Though those stove-top
espresso
makers kind of remind me of a percolator, minus the clear glass knob
on top.

For years my mom had a pecolator that sat on a stove coil (electric
stove, aluminum pot). I can recall a number of times she accidentally
turned the wrong coil on..........and melted the percolator. IIRC, I was
in junior high school when one of her sisters gave her an electric
percolator. My husband, Steve, will sometimes use a Moka pot which is
sort of like an old fashioned percolator, on a one cup scale.

Sounds like you would need a fork to eat it. (G)

That was indeed how it turned out... more of a stew than a soup.

Those can be good. I'm trying a new recipe tonight from the same cook
book that the goulash soup recipe came from. It's a Hungarian Hot Pot,
similar to goulash; I'll only be doing a half recipe so we shouldn't
have a lot of left overs.

Older daughter texted me a couple of weeks ago, asking for paternal grandmother's fruitcake recipie. I sent it, got a text picture earlier
this week showing that she'd made it. We got ours from Southern Supreme this year. (G)

Cool! I happen to like fruitcake but almost never get it. I hope you
are enjoying the holidays.

They've been quiet. Yesterday for Christmas dinner we grilled pork
chops, had squash and apple casserole (previously made, just reheated)
and I made a German potato salad. Only left overs after that were some
potato salad and some of the dressing for it (made a full batch of
dressing, part batch of potato salad since it was just the 2 of us).

I plan to visit a friend today and to leave next for house sitting.
My sister needed a ride to emergecy surgery the day before Christmas
eve. It's been chaotic here and i am looking forward to some peace and quiet while house-sitting. I selected books, music, movies, and a G&S play for entertainment.

No fun, I hope she's doing better now.

Title: Date Pinwheels
Categories: Desserts
Yield: 72 Pinwheels

We picked up something similar out at the Southern Supreme store. Really
good, maybe should have picked up 2 bags?

Posted by: Ruth Hanschka

She hasn't posted in some years; we had quite the thing going for some
years with 2 sets of RH and 2 sets of DS on the echo. People said that
they could tell which RH was posting from the writing style.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Junk: stuff we throw away. Stuff: junk we keep.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Fri Dec 26 2025 03:26 pm

Hi Ruth,

I haven't seen anyone use one since. Though those stove-top espresso makers kind of remind me of a percolator, minus the clear glass knob on top.

My
husband, Steve, will sometimes use a Moka pot which is sort of like an old fashioned percolator, on a one cup scale.

I had forgotten the term "Moka pot". That's what i was referring to as a stove-top espresso maker.

They've been quiet.

Quiet holidays sounds ideal to me right now. I'm getting in the mood to
do some programming projects, so i think i'll take a laptop with me.
I'm planning to "port" some old Borland Turbo-C + TASM code to
OpenWatcom. I've done it twice before, so i am fairly confident.

No fun, I hope she's doing better now.

Indeed it was not fun. We picked her up from the operation at half past midnight. She is recovering well so far.

She hasn't posted in some years; we had quite the thing going for some years with 2 sets of RH and 2 sets of DS on the echo. People said that
they could tell which RH was posting from the writing style.

Were Dale Ship & Dave Saucerdote the two sets of DS?

At one place i worked, the old-time Unix admins had 3 letter usernames
for the first, middle, and last initials. Later they switched the
convention to first initial plus last name, which is what i had. On
an email list it was clear who had seniority. :)

I made pancakes for breakfast. Recently, if i put canned fruit in the
pancake batter, i'll drain the syrup into a saucepan and add 1 tb flour
and warm it up to thicken it. This morning i had peach pancakes with
peach syrup and it was mighty tasty. I did not use the following
recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Pancakes
Categories: Pancakes
Yield: 10 Pancakes

1 c Flour
1 tb Baking powder
1 ts Salt
1 tb Sugar
1 tb Oil
1 Egg
1 c Milk or water

Sift dry ingredients together, in a separate bowl blend well wet
ingredients. Mix wet and dry together until quite smooth. Grill on a
very lightly oiled, medium hot griddle or fry pan until sides are
have lost there sheen; turn over and grill until golden brown.

Serve with your favourite syrup or topping.

Recipe by Gord Hannah

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

I haven't seen anyone use one since. Though those stove-top espresso makers kind of remind me of a percolator, minus the clear glass knob on top.

My
husband, Steve, will sometimes use a Moka pot which is sort of like an old fashioned percolator, on a one cup scale.

I had forgotten the term "Moka pot". That's what i was referring to
as a stove-top espresso maker.

I sort of figured that's what you were referring to. We have one for in
the house and another one for the camper.

They've been quiet.

Quiet holidays sounds ideal to me right now. I'm getting in the mood
to do some programming projects, so i think i'll take a laptop with
me.
I'm planning to "port" some old Borland Turbo-C + TASM code to
OpenWatcom. I've done it twice before, so i am fairly confident.

It's all Greek to me. (G) Probably I could throw out a bunch of sewing
terms and you would be just as confused.

No fun, I hope she's doing better now.

Indeed it was not fun. We picked her up from the operation at half
past midnight. She is recovering well so far.

Good; Steve has a bit of a cold that doesn't want to clear up so we took
a pass on attending a funeral today. Don't want to spread the germs or
possibly pick up something worse.

She hasn't posted in some years; we had quite the thing going for some years with 2 sets of RH and 2 sets of DS on the echo. People said that
they could tell which RH was posting from the writing style.

Were Dale Ship & Dave Saucerdote the two sets of DS?

Yes, haven't heard from the latter in years. Dale Shipp passed away last
year; he and Gail isssued us a standing invitation for whenever we drove
up north or came back down that we were welcome to stay with them. We
had a number of good visits over the years before they moved into the
assisted living place.

At one place i worked, the old-time Unix admins had 3 letter usernames
for the first, middle, and last initials. Later they switched the convention to first initial plus last name, which is what i had. On
an email list it was clear who had seniority. :)

I should think the latter would be easier to figure out who's who. Ruth
H and I have different middle names but never did add the initial to our
names. OTOH, I use my middle initial quite a lot in other signatures, it
looks odd to see just my first/last name on a lot of things.

I made pancakes for breakfast. Recently, if i put canned fruit in the pancake batter, i'll drain the syrup into a saucepan and add 1 tb
flour and warm it up to thicken it. This morning i had peach pancakes with
peach syrup and it was mighty tasty. I did not use the following
recipe.

Sounds good but when I got my diabetes diagnosis, I gave up eating
pancakes and waffles. The temptation to drown them in maple syrup was
avoided if I didn't have a plate in front of me. Steve will sometimes
use syrup, sometimes gravy, sometimes pb&j or other toppings, depending
on what he sees in the fridge.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)