Subj : Re: Round Tuits
To : Ruth Haffly
From : Dave Drum
Date : Sat Apr 27 2024 06:59:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I'm loking for a friendly farmer with a wood lot where I can pick wild
DD> gooseberries and who won't fill my hindquarters with rock salt or bird
DD> shot for berrying in his ditches and hedgerows. The problem is that so
DD> many farms are so heavily indebted that they have to raise cash grain
DD> crops on every imaginablke square foot of their holdings.
RH> Yes, small crop farmers are few and far between now. You might want to
RH> check the state's department of agriculture to see if they keep a
RH> listing and go from there.
Better to ask around at the Farm & Home or implement dealer. Some years
ago I helped a friend's father set up a small operation after he retired
from his 9 to 5 at a local facroey. There was a 120 acre piece of ground
up for lease on shares - the landlord getting 25% of the revenue from the
crops. We went to several "closing-ot" and/or estate auctions and picked
up the equipment needed for a song. Everyone wanted the lastest, greatest
and largest for their mega-farms. He bought all the tractors, combines,
plows, etc. to run his farm for <$3000. Using old-time methods - that he
grew up with (as did I) he cleared over $35K the first year. And, as he
remarked "It keeps me out of my wife's hair and out of the saloons."
DD> As I noted using a pre-made crust simplifies that recipe wonderfully.
DD> When your back gets better you might like this:
DD> MMMMM----- Recipe via Meal-Master (tm) v8.06
DD> Title: Peach Cobbler Dump Cake
DD> Categories: Cakes, Desserets, Fruits, Nuts
DD> Yield: 15 servings
RH> It does look tempting. But as for the crust, we've got some lard on
RH> hand asking to be made into pie crusts so.............
DD> I am forever amazed at the number of young folks who have no idea
DD> about using lard in stad of Crisco or Mrs. Tucker's. Bv(=
RH> My mom always used lard for her pie crusts. It was always the pre
RH> packaged, snow white stuff but it was lard. The few times she didn't
RH> have it and used crisco, the crusts were like cardboard. OTOH, I'll use
RH> either lard if I have it, or a non hydrogenated shortening (Spectrum).
RH> Lard makes the tastier, flakier crust but the Spectrum is a decent back
RH> up.
If I don't have lard I tend to use butter. Or schmaltz if I have some on
hand. I can do a good "short" crust with Crisco or Mrs. Tucker's but it
just isn't the same.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: All Butter Pie Crust
Categories: Five, Pastry
Yield: 1 pie
MMMMM----------------------SINGLE-CRUST PIE--------------------------
1 1/4 c A-P flour
1/4 ts Salt
1/2 c Cold butter; diced
3 tt (to 4 tb) ice water
MMMMM----------------------DOUBLE-CRUST PIE--------------------------
2 1/2 c A-P flour
1/2 ts Salt
1 c Cold butter; diced
1/3 c (to 2/3 c) ice water
Combine flour and salt; cut in butter until crumbly.
Gradually add ice water, tossing with a fork until dough
holds together when pressed.
Shape dough into a disk for a single-crust pie. For a
double-crust pie, divide dough in half, with 1 piece
slightly larger than the other; shape into 2 disks. Wrap
and refrigerate 1 hour or overnight.
On a lightly floured surface, roll 1 disk of dough to a
1/8" thick circle; transfer to a 9" pie plate.
FOR A SINGLE-CRUST PIE: Trim crust to 1/2" beyond rim of
plate; flute edge. Fill or bake according to recipe
directions.
FOR A DOUBLE-CRUST PIE: Add filling to crust. Roll
remaining dough to a 1/8-in.-thick circle. Place over
filling. Trim, seal and flute edge. Cut slits in top.
Bake according to recipe directions.
UDD NOTE: Do not be afraid to use more water if you
think it necessary. The numbers given are lowest
limit. I've used as much as 6 TB on a single crust.
Taste of Home Test Kitchen
Makes: dough for one 9" pie
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Kitchen
MMMMM
... The second one makes you wish you stopped at one.
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