Subj : Pie Crust
To   : Ben Collver
From : Ruth Haffly
Date : Fri Dec 19 2025 08:35 pm

Hi Ben,

 BC>   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.


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

 BC> I recognize the name Havia Supai.  I've seen video footage of the
 BC> 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)


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

 BC> I read the newspaper archives in the local historical society.  Around
 BC> the time oleomargin was introduced, the local dairy farmers petitioned
 BC> the
 BC> 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.


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

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


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

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

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

 BC>   Carol's notes:

 BC>   * Better with 1 cup applesauce instead of oil.

Also adds more fruit. (G)

 BC>   * Substitute 1 cup whole wheat for white flour.

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

 BC>   * Try adding a handful of raisins.

That would definatly add to it.

 BC>   * 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)

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