Subj : Pie Crust To : Ben Collver From : Ruth Haffly Date : Wed Dec 17 2025 01:50 pm Hi Ben, RH> She commented at our older daughter's wedding that they had known RH> us not quite as long as the relatives that attended, but longer than the RH> friends we met along the way. BC> 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. BC> RH> That's on my bookshelf. BC> 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. RH> Spectrum, an all natural one) for the shortening; my first choice is lard RH> when I can get it, second choice is Spectrum. BC> Before i was born my grandmother made pie crust with lard. Later she BC> switched to shortening because they thought it was healthier. Also, BC> my family ate margarine because they thought it was healthier. I am BC> not so sure. My grandfather told me they used to call margarine Oleo BC> 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. RH> 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. BC> I have a friend whose parents buy wheat directly from farmers and mill BC> their own flour. They happen to live in wheat growing country. I BC> have read they grow "winter wheat" here, which i think is the hard BC> stuff, right? I imagine that it results in fresher flour, kind of like BC> the difference between BC> 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) RH> Baked apples in the microwave--use something like a Honeycrisp apple, BC> Thanks for the suggestion, it sounds delicious and easy! I'll do that BC> the next time i have apples. I've also been thinking about making a BC> 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) .