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about things that interest me.

Mother’s Pie Crust

Recipe for oil pie crust mom makes; This results in a very good pie crust that is a toasted  flaky thick crust that can be cut and will hold together for serving. I think that this pie crust is the best half of a pie! Rolled 1/8″ thick will yield 1/4″ cooked crusts!

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8-9 inch shallow one crust , or the top of a 10 inch:

1 cup + 1/4 cup flour, 1 tsp sugar, 1/2 tsp salt;

1/3 cup salad oil (corn oil) ;

2 to 3 Tbs cold water.

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10 inch deep dish:

2 1/2 cups flour, 1 tsp. salt, 2 tsp sugar;

2/3 cup corn oil;

4 to 6 tbs COLD water as needed

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measure flour,sugar and salt into bowl and mix; Add oil, mix with fork until particles are size of small peas or rice. Sprinkle in water 1 Tbs at a time, until flour is moistened, and beginning to show some stickiness, work with fork to form into a ball.    Wrap and chill dough in refrigerator 30 minutes,    Place flattened round between two pieces of wax paper. Roll dough 2+ inches larger than pan for deep dish. about 1/8 inch thick, and place in dish, then add filling and cover .

Bake pie at 450F,   20 minutes /until light golden brown,  reduce to 275F to cook pie filling, about an hour and a half for the deep dish.

For best results, Do not rework scraps! sprinkle them with sugar and cinnamon, lay out on cooky sheet to bake! a very tasty treat while you let the finished pie cool.

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Apple pie filler for 10″ deep dish: thin slice 6 cups apples, add 1 heaping teaspoon cinnamon, 1/2 cup sugar  (may omit this sugar) , 1 heaping tablespoon chopped ginger and cook down to semi cooked, then add 3 heaping tablespoons flour (as thickener) . ……………………………………. note:   heaping = almost 2 level

Mix well and let cool a bit before adding to shell. Then cover with thin rolled topper and slice in vents.  I slice in  1/8ths to facilitate serving slicing.

let cool,  cuts well and stays intact, filling firm – crust nicely toasted, 1/8 piece very substantial piece of pie, a breakfast meal even.

November 22, 2019 –  final upgrade to this post……. emmm….. maybe..pg

24 responses to “Mother’s Pie Crust

  1. p.g.sharrow October 6, 2018 at 6:29 pm

    Mother’s pie crust was so good we would eat the baked scraps as a treat. Vegetable oil would be Corn oil I think. must try this and compare with the recipe that I’m working on. I need the very best for BlackBerry pies. 😎 …pg

  2. H.R. October 9, 2018 at 5:50 am

    .p.g., it’s not just the pie crust recipe, but the skill of the pie crust maker. There comes a point where a pie-maker’s crust is perfect; flaky and tender and, as you say, good enough to eat as a treat on its own. I call those crusts “state fair quality.” You just can’t get any better than perfection, so the next thing to concentrate on is the filling.

    My mom was the oldest and grew up as the daughter of a sharecropper. She was needed in the fields (ploughed behind a mule!) so she never really learned to cook. Her younger sisters helped in the kitchen.

    When she married dad, she started collecting recipes and actively sought to learn to cook. My paternal grandmother (mother-in-law to mom) was an excellent cook and an outstanding baker, competing in the county fair. Grandma taught mom how to make a pie crust that, as mentioned above, was perfect.

    At church socials, mom’s pies would go first. She was taught to make pie crusts with lard and swore that lard was the secret. When lard fell out of favor, it took mom more than a few pies to get the hang of making crusts with that new-fanged Crisco shortening. I had no problems eating the rejects 😜 It really is the skill of the pie crust maker.

    Mom would also take the pie crust scraps, roll them out, dot some butter on the crust, sprinkle on some sugar and cinnamon, roll it up and bake it. It was years before I found out that cinnamon rolls were made with bread dough, not pie crust dough.

    Before I was married, mom taught me to make the perfect pie crust. I love fresh strawberry pie, We had a large strawberry patch. She taught me a good strawberry glaze recipe. I knew how to make a perfect crust. It was all good.

    Through church, we’d have an occasional pot luck social for us early-20s unmarrieds, We all knew each other from church, of course, but it was a chance to get together and perhaps maybe get a more serious relationship going.

    For a couple of the summer socials, I brought fresh strawberry pie. What’s not to like? Fresh-picked, hand selected strawberries with a tasty glaze in a perfect pie crust.

    I actually got a couple of marriage proposals out of those pies! 😆😎
    .
    .
    Oh, shortly after I married, mom taught my wife to make pie crusts. My wife was already a very good baker, but mom made her a master of the pie crust. State Fair quality. People who don’t eat pie crust eat my wife’s pie crust.

    I’m keeping an eye on your recipe. I’m just here to tell you that your mother’s recipe will, no doubt, make a State Fair quality crust, but to get there you will have to learn the proper skill.

    Have fun eating the “near misses!”

  3. p.g.sharrow October 9, 2018 at 8:08 am

    @HR; you are so right about the technique being the key ingredient to a “State Fair” quality pie crust. and the crust is the most important feature of a “State Fair” quality pie. You just can’t make a delightful pie without it. Leaf Lard makes a nice quality crust but it adds it’s own flavor to the pie, vegetable oil or shorting should be more neutral.
    Great pie crusts and Biscuits are worth marrying for 😎 ….pg

  4. H.R. October 9, 2018 at 10:24 am

    I had to look up Leaf Lard. It wasn’t around in my area when people were still commonly using lard.

    My GOSH!! What they are charging for lard nowadays is insane! It used to be pennies a pound. I saw one price of $29.95 while looking for Leaf Lard. I closed the tab so I’m not sure how many pounds it was for, but I don’t think it was for more than two pounds, three tops. That’s crazy!

    My father-in-law, who was born and raised dirt poor in West Virginia, took lard sandwiches to school. He was an accomplished gambler, as the boys would gamble their lunches. If you won, you ate well that day. If you lost, you went hungry.

    I recall mom discussing the change in flavor when she switched over from using lard. I didn’t care one way or the other. Jus’ gimme da pie!

  5. p.g.sharrow October 9, 2018 at 11:43 am

    Leaf Lard was always the high priced fat on par with butter. Back Fat lard was much cheaper. During the Depression and war, lard and butter were generally not available so mother learned to make do with Vegetable Fat/oils also known as Crisco or shortening. When my family created a family farm in the 1950s butter and lard were in abundance. Mother divulging her use of oil is new to me, something I must try. She also made a mean “Crazy Cake” that used oil…pg

  6. p.g.sharrow October 9, 2018 at 11:57 am

    Guess I should point out that the finest animal fats were from the internal body fats. these were reserved for cooking. these are Leaf fats or kidney fats. Body fats were generally used for industrial purposes, such as greasing your leather boots to extend their usable life.
    While preparing older animals and wild animals for cooking the strong flavored body fats are removed before cooking.These fats carry the objectionable flavors. More neutral fats or oils are added during cooking to reduce “Dryness”…pg

  7. H.R. October 10, 2018 at 9:24 am

    Oh! I haven’t made a pie crust since before I got married, but I do recall that keeping the pie dough cold was part of the key to flakiness. That and not over-working the dough.

    Towards that goal, my wife makes a small glass of ice water for the added water for the dough. That part she got from my mom.

    I also bought her a marble rolling pin, which she sticks in the refrigerator a little while before starting on the crusts. I bought her a marble slab, about 1″t x 18″ x 18″ for rolling out the dough, but about 4-5 years ago, we had marble countertops installed in the kitchen so the slab is no longer used.

    Maybe all of that, except the ice water, is overkill but I can’t argue with the results. I suppose others agree about keeping pie dough cold. The marble rolling pins and the marble slab weren’t all that expensive. I think I gave under $20 each when I bought them several years ago. I suppose China is making them now, but as I recall, Mexico and Italy made most of them before the Chinese invasion.

    I’m guessing that a lot of the marble slabs are sold to candy and fudge makers. They definitely need a cold surface to work on.

  8. p.g.sharrow October 10, 2018 at 4:37 pm

    I have both stone and wood sections in our counter top for different needs. The Ice water thing is new to me. Good Idea. Keeping things cool/cold might help getting the texture and I know about overworking the dough. Good biscuits have many the same needs
    . Emmmm I sense a berry pie in our near future. Maybe strawberry this time. I have lots in the freezer all ready to go. 😎 …pg

  9. p.g.sharrow October 13, 2018 at 9:16 pm

    First try with a strawberry pie. Taste was right, but technique was poor. Need more practice! Have to eat my mistakes 😎 …pg

  10. p.g.sharrow September 23, 2019 at 5:43 pm

    Making another attempt at pie making, Apples are ripe, an apple pie is under way. Added a bit of sugar to the recipe and doubled up for a deep dish 10 inch glass dish, barely enough crust material.
    6 cups thin sliced apples, 2 cups sugar, 1 tsp cinnamon, 1 tbs wet ginger, nicely filled the pie dish

  11. p.g.sharrow September 23, 2019 at 10:18 pm

    up date on apple filler, far too sweet, need to drop to 1 cup sugar, too wet, need to add 2 tbs flour, cook 475F until well brown about 20 minutes and then reduce to 250F to cook filling. Crust very nice flavor, well cooked.

  12. p.g.sharrow September 28, 2019 at 8:30 am

    Second attempt at apple pie: flavor and sweetness very good. Filling firm, added 2 table spoons flour to filling, 1 teaspoon per cup of filler. Deep dish 10″ needs 6 cups of filler. Crust a bit heavy and thick but well cooked. rim a bit over toasted. need to reduce the starting temperature. The Ginger adds a nice touch to the apples and sweetness. Will change the post recipe above.
    Very substantial pie. One piece( 1/8 of pie) is a breakfast meal. …pg

  13. p.g.sharrow October 7, 2019 at 6:30 am

    3rd attempt started well, improved the filler preparation by pealing and dicing the apples and precooking them. 4 pounds, added 2cups sugar, 1 teaspoon cinnamon and one teaspoon salt. filled the pie shell adding 4 tablespoons flour as I went. 4 pounds of apples too much, 3 would have been better. As I finished and readied the pie covering dough the power went off! For the next 12 hours. Crap! I wanted pie for breakfast. Early the next morning I setup the hooded Bar-B-Que to bake my pie. Well it worked, got the pie baked, a bit over baked but not bad, flavor and constancy of the filler good, shell a bit tough, likely to the over-nite with the warmed filler and too hot baking temperature.

  14. p.g.sharrow November 22, 2019 at 12:54 pm

    15 November apple pie attempt, 2 quarts of peeled and sliced apples, half cup sugar, 1 teaspoon cinnamon, 1 teaspoon salt, 1 heaping tablespoon wet ground ginger, semi-cook apples and add 2 tablespoons flour to thicken and let somewhat cool before adding into shell and add covering,
    note; not enough filler. need to go to 3 quarts for deep dish 10″.

    Cooked 450F for 20 min. followed 250F for over an hour and a half.
    Result; very good pie, crust golden brown all the way through, but a bit thin on filling.
    Oh well! I’ll just have to eat my mistake and try again 😉 ..pg
    ………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
    22 November apple pie attempt, 3 quarts of peeled and sliced apples, half cup sugar, 1 teaspoon cinnamon, 1 teaspoon salt, 1 heaping tablespoon wet ground ginger, semi-cook apples and add 3 tablespoons flour to thicken and let somewhat cool a bit before adding into shell and add covering,
    Cooked 450F for 20 min. followed 250F for over an hour and a half.
    Result; very good pie, crust golden brown all the way through, full amount of filling. a bit bland
    Cold, filling is firm, crust and filling cuts well with knife and stays intact for serving
    crust golden cooked well, a good 1/4″ thick
    A very substantial piece of pie! 1/8th of pie, a breakfast meal …pg
    A note about the 22 November pie filling,Just as I put the finished pie into the oven…..Oh crap! I forgot the sugar in the filling! Oh well, another test pie to eat, darn……
    Not bad! even acceptable. One section of this pie equals a large apple and a couple of slices of buttered bread for breakfast, Not bad at all, only about 1 tablespoon of sugar in the whole pie.pg

  15. p.g.sharrow December 9, 2019 at 9:13 am

    By Elizabeth Harris | Taste of Home;

    The bake sale is tomorrow morning and the grocery store is already closed. You signed up to bring the banana bread (no sweat) but there’s not a drop of buttermilk in the house.

    Don’t abandon your mixing bowl — reach for one of these simple baking substitutions to keep your mixer humming.

    Here’s what to use in a pinch, and how to make it all work:

    What to use when you don’t have baking soda
    Use baking powder. Use four times the amount of baking soda your recipe calls for and you’ll be set. While baking soda needs an acid to rise, baking powder already contains its own acid (cream of tartar), so you might want to reduce or swap out another acidic ingredient, such as lemon juice or buttermilk, in your recipe.

    Use potassium bicarbonate. It’s less common in today’s pantry, but you can use it in a 1:1 ratio to baking soda. Since it doesn’t contain sodium, you may want to add an extra pinch of salt to your recipe.

    Use self-rising flour. While it’s not appropriate for all recipes, this flour already contains baking powder and salt (about 1-1/2 teaspoon and 1/4 teaspoon, respectively, per cup of flour).
    Baking can seem like an impossibly precise science, but there’s a little wiggle room when you’re missing a key ingredient.

    Baking can seem like an impossibly precise science, but there’s a little wiggle room when you’re missing a key ingredient. (iStock)

    What to use when you don’t have baking powder
    Use cream of tartar. Baking powder is just a mixture of baking soda and cream of tartar. Use 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar and 1/4 teaspoon cornstarch as a substitute for 1 teaspoon baking powder.

    Use lemon juice. Use 1/4 teaspoon baking soda for each 1 teaspoon baking powder your recipe calls for, and add 1/2 teaspoon lemon juice to the wet ingredients. The acid in the juice will create the reaction your goodies need to puff up.

    Use club soda. No baking soda on hand, either? If your recipe doesn’t require a lot of rising (e.g. pancakes), replace the liquid in your recipe with club soda.

    What to use when you don’t have cake flour
    Use cornstarch. Cake flour produces a tender crumb because its protein content (and therefore gluten development) is lower than all-purpose flour’s. Remove 2 tablespoons of all-purpose flour per 1 cup and replace with 2 tablespoons cornstarch, sifting several times to combine.

    Use less all-purpose flour. If you’re out of cornstarch, too, simply omit it. Just remove 2 tablespoons per 1 cup of all-purpose flour to reduce the protein (and chewy gluten!) in your recipe.

    What to use when you don’t have bread flour
    Use all-purpose. Bread flour has a higher protein content than all-purpose and cake flour, which results in a chewier texture that works well with a yeast rise. But all-purpose flour can accomplish similar results — no harm done.
    Did you know an egg can be substituted with applesauce? Or a mashed banana?

    Did you know an egg can be substituted with applesauce? Or a mashed banana? (iStock)
    What to use when you don’t have buttermilk

    Use white vinegar. The acidity of buttermilk not only adds tang to baked goods but also helps break down gluten, keeping your texture on point. For each cup of buttermilk, substitute 1 tablespoon white vinegar or lemon juice plus enough milk to measure 1 cup.

    Use plain yogurt. Substitute in a 1:1 ratio. Simple!

    Use powdered buttermilk. OK, it’s still like having buttermilk, but this ingenious product has a much longer fridge life than the liquid stuff. Just mix the powder in with your dry ingredients and water in place of liquid buttermilk in with your wet ingredients.

    What to use when you don’t have corn syrup
    Use maple-flavored syrup. Unlike pure maple syrup, these imitations are made of corn syrup, anyway. As long as the maple flavor won’t throw off your recipe, reach for this one first.

    Use honey. In baked goods, honey’s flavor is subtle enough to barely notice.

    Use agave nectar. This might be the mildest-tasting of them all, and you can use half as much agave as corn syrup.
    What to use when you don’t have eggs

    Use applesauce. Unsweetened applesauce works best, but if you only have the sweetened kind, consider reducing some of the sugar in your recipe — think 1/4 cup applesauce per egg.

    Use bananas. If a little banana flavor won’t throw off your finished product, use 1/4 cup mashed banana per egg.

    Use mayonnaise. It’s loaded with eggs, so simply use 3 tablespoons of mayo for every egg.

  16. p.g.sharrow December 29, 2019 at 6:16 pm

    crazy cake: https://sweetlittlebluebird.com/tried-true-tuesday-crazy-cake-no-eggs/
    Ingredients

    1 1/2 Cups flour (all-purpose)
    3 Tbsp. cocoa (unsweetened)
    1 Cup sugar (All purpose sugar – Granulated Pure Cane Sugar)
    1 tsp. baking soda
    1/2 tsp. salt

    1 tsp. white vinegar
    1 tsp. pure vanilla extract
    5 Tbsp. vegetable oil
    1 Cup water

    Directions (picture tutorial below)

    Preheat oven to 350 degrees F.

    Mix first 5 dry ingredients in a greased 8″ square baking pan. Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

    Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
    Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.

    found this and decided to save, mother made a mean crazy cake in the 1950s.pg
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    2 Minuit chocolate frosting:
    Ingredients:

    1 cup powdered sugar
    2 Tablespoons softened butter
    1 Tablespoon unsweetened cocoa powder (Dutch process is best)
    1/2 teaspoon vanilla

    about 3 teaspoons milk

    Instructions:

    Place powdered sugar, butter, cocoa powder, and vanilla into a bowl.
    With electric mixer on low, combine for a few seconds.
    Slowly beat in the milk, a little at a time, until it’s frosting consistency.
    Beat on high for about 15 seconds.

  17. p.g.sharrow December 29, 2019 at 6:27 pm

    Easy Chocolate Frosting https://sweetlittlebluebird.com/tried-true-tuesday-crazy-cake-no-eggs/
    By Monica Servings: Make 1-1/4 cups
    Ingredients

    1 cup semisweet or bittersweet chocolate chips
    1/4 cup canned evaporated milk (may substitute almond milk, if desired)
    2 tablespoons butter (may substitute coconut, canola or vegetable oil, if desired)
    1/2 teaspoon vanilla extract
    1 cup powdered sugar

    Directions
    Combine chocolate chips, evaporated milk, butter and vanilla in microwave-proof bowl. Microwave on full power for 30-40 seconds. Remove and whisk until chocolate chips melt in and mixture is smooth (return to microwave for a few seconds if necessary). Add powdered sugar and continue whisking until smooth.

    SPREAD WHILE IT’S WARM. It goes on more smoothly and easily that way. If it cools off and thickens too much before you’re ready to use it, just zap it for a few second in the microwave, stir, and spread.

    DOUBLE IT. Recipe makes enough for a thin layer of frosting on a 9×13 cake or pan of brownies. Recipe may be doubled, if a thicker frosting layer is desired.

    STOVE TOP METHOD. You may also heat the ingredients (everything except the powdered sugar) over the lowest heat in a pot on top of the stove. Stir constantly until everything melts together and the consistency is smooth. Remove from heat and whisk in the powdered sugar until smooth.

    MORE FLAVORS. This same method can be used to create other frosting flavors. Simply swap out the chocolate chips for other flavors of baking chips. White chips for a vanilla frosting. Peanut butter chips for a peanut butter frosting. Butterscotch chips for a butterscotch frosting. Etc. You can also stir in cinnamon or other sweet spices, substitute other extracts for the vanilla, or add maple syrup or molasses.

  18. p.g.sharrow December 31, 2019 at 1:16 pm

    Pioneer Pecan Pie (No Corn Syrup!) http://alldelish.com/pioneer-pecan-pie-no-corn-syrup/2/
    INGREDIENTS

    1 pie crust, homemade or store-bought (plus extra dough for decorating, optional)
    1 1/2 cups brown sugar
    1/2 cup white sugar
    3/4 cup (1 1/2 sticks) unsalted butter, melted and browned (optional)
    3 large eggs
    1 1/2 tablespoons all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon cinnamon
    1 1/2 tablespoons heavy cream
    2 teaspoons vanilla extract
    2 cups pecans, plus extra for garnish

    PREPARATION

    Preheat oven to 375º F and roll out pie crust to a 12 or 13-inch circle, big enough to fit a springform pan or tart or pie dish.
    Gently place dough in pan, pressing into the bottom and sides of pan and trimming excess.
    Optional: cut out pie dough flowers or other designs to decorate crust later.
    Place pie dish in fridge until ready to fill.
    In a large bowl, beat eggs until foamy and fluffy, then beat in browned butter.
    Once combined, beat in brown and white sugar until sugar granules are dissolved.
    Sprinkle in flour, cinnamon and salt, then stir in heavy cream and vanilla extract.
    Once fully incorporated, fold in pecans, then pour mixture into pie crust.
    Decorate pie crust with any pecans or cut outs you made earlier.
    Place pie pan in oven and bake for 40-50 minutes, or until center is just set and no longer jiggly.
    Remove from oven and let cool completely before serving.

    edit 1/08/2020 filled about 1 inch deep in 9 inch glass dish took over an hour to cook. Nice firm pie, creamy texture, not too sweet, could have used more pecans

  19. p.g.sharrow January 10, 2020 at 12:34 pm

    Britt-PC (09.01.2020 18:45):
    Dr. pepper slow cooker ribs. 4 1/2 lbs pork ribs/ 2 12 oz cans dr pepper 3/4 c bbq sauce. 2 tsp liquid smoke 1 tsp garlic powder. 1tsp black pepper. In slow cooker pour 1 can Dr. Pepper over ribs cover and cook on low 7 hours or high for 4 hours. preheat over to 400 degrees. Line baking sheet with foil. Mix all liquid ingred. together with a 1/2 cup Dr Pepper. Take ribs from slow cooker and put on foil. Brush with sauce and bake for 15 min.

    Britt-PC (09.01.2020 18:46):
    Turn over and brush again and cook for 15 min more.

  20. p.g.sharrow January 15, 2020 at 7:56 pm

    Old fashion Potato pancakes.
    1/2 cup fillers ( bacon bits, cheese, onions, etc)
    1 egg
    1 cup mash potatoes
    1/2 teaspoon baking powder
    3/4 cup flour + 1/4 for forming
    mix fillers and eggs and add mashed potatoes
    mix in 3/4 cup or more flour until mixture is stiff enough to cling to fork
    chill in refrigerator at least 20 minuets
    form into cakes 5/8″ to 3/4″ thick with lots of flour added to surface
    fry in hot oil to a crispy brown surface
    will make 2-3 cakes

  21. p.g.sharrow January 31, 2020 at 5:40 pm

    Basic marmalade: from, https://www.masalaherb.com/orange-marmalade-recipe/
    Ingredients
    For the jam:

    2.2 Pounds Organic Unwaxed Oranges *see Notes

    3 ¾ cup Sugar

    You will also need…

    a few drops Liquor *see Notes
    Jars, 3 – 8 oz

    Labels

    US Customary – Metric
    Instructions

    Wash your oranges well. Cut off ends.
    Cut in half and into thin slices.
    Place the orange slices in a pot and pour sugar over the oranges.
    Combine everything well so that the sugar melts and the fruit slices are covered with it.
    Optional: Keep to macerate overnight. This can result in a better marmalade.
    Keep your marmalade over a medium to high flame and stir occasionally. Bring to a rolling boil.
    Cook down the marmalade over low to medium heat and stir occasionally to make sure nothing sticks to the bottom.
    Reduce marmalade to the desired consistency with a hand blender.
    The marmalade is ready when the fruit skin appears translucent and cooked. Test if the marmalade is set by dropping some of it into an ice-cold plate. If the marmalade is not running, it is set. You can test setting with a thermometer too 220F (*see post above for details). If it runs, keep it for some more time on the heat and repeat the test until it doesn’t run anymore.
    Pour the preserve into clean sterilized jars up to the rim.
    makes about 3- 8 oz or half pints

    NOTE; this was a bit too tart and hard jelled, because the oranges were local (wild) trees in Chico so second batch was needed:
    second batch; 5.2 pounds sliced oranges & 12 cups sugar
    this worked well with these oranges resulted in 8 pint jars
    good flavor and just sweet enough jam

  22. p.g.sharrow February 27, 2020 at 3:34 pm

    E MSmith on sourdough:

    Sourdough

    This is a bit advanced for “survival prepping”, so I’m just going to mention it. Folks who bake will like the idea, while folks who are not bakers can just admire that it exists, and make a quick bread instead, or store a bunch of saltines or Ritz crackers. There are lots of quickbreads, and many boxed premix choices on the grocery shelf, with corn bread being iconic in America. 1/2 & 1/2 corn and wheat flours, an oil or fat, bit of salt & sugar, baking powder. Add water, mix and bake. Not exactly Italian, though :’)

    Why sourdough? You don’t need commercial yeast. It is traditional. Takes just flour, water and salt. The salt can be left out for a bland bread. There’s a lot of mysticism about it, but only if you want a particular style of bread. Take a jar or bowl, put in 1/2 cup flour, 1/3 cup water, and stir. Half whole wheat is a bit better, but most flours work, including rye. I have used plain white general purpose. Keep covered at room temperature. Once or twice a day, stir it. By the 2nd or 3rd day it ought to be getting bubbly.

    You can make this happen MUCH faster by seeding the mix with a little commercial yeast and a splash of milk at the start. This is making “starter”. Proper sourdough starter is a binary fermentation of yeast and lactobacillus. This will form on its own as people are covered with lactic acid bacteria (as are many fruits and vegetables, so some starter recipes use things like pineapple juice); and wild yeasts are usually floating around. Milk is full of lactobaccillus so gives a quicker start. I keep a package of dry yeast in the fridge for the emergency case. (Yeah I know “emergency sourdough?”, and you know I’m over prepped… but it is so much better than crackers and marinara…)

    From this point forward, you feed the starter every day. 1/2 cup flour and 1/3 cup water. This gives you excess starter. You either use this to mix into more flour & water, rise and bake, or you have too much. LOTS of folks say to throw out the excess. NO! That’s just extra sour sourdough! Pour some oil in a frying pan and spread out the extra starter in about 1/2 inch thick layer. Put garlic salt, onion granules, or other seasoning on top. Fry it a few minutes unti browned, flip, and fry a bit more. Yum!

    IF you don’t have oven facilities, just mix a bit of dough, let it rise, and continue to make fry bread. About equal parts starter and flour, plus salt as you like (I like about 1/4 tsp per cup of flour). Water to a nice dough consistency that is soft but not sticky. IF you have an oven, or even just an open fire and a Dutch oven, form a loaf and bake it. For the loaf, since it rests and rises, use a lot less starter per cup. How much just changes how sour and how long you wait to rise, with changes to crumb. It all is edible.

    Just had to borrow this for further reference… pg

  23. p.g.sharrow April 4, 2020 at 8:17 am

    Biscuits
    Ingredients for 8 servings.
    2 cups all-purpose flour
    3/4 teaspoon salt
    1/4 teaspoon baking soda
    2 teaspoons baking powder

    2 tablespoons butter, frozen + 2 tablespoons lard, frozen or 4tablespoons either
    1 teaspoon bacon drippings
    1 cup buttermilk or 1 cup(1 tablespoon vinegar+milk)

    Directions
    Preheat oven to 450 degrees F (230 degrees C).
    Mix together the flour, salt, baking soda, and baking powder in a bowl.
    Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater
    ; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well.
    With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky.
    Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch. they will about double in size when cooked
    Bake in the preheated oven until risen and lightly golden brown, 450F@20 minutes. or 425F@30
    until desired browning is reached

  24. p.g.sharrow May 7, 2020 at 9:48 am

    Ah! the smell of pies cooking fills the house. 2 Blackberry pies for tomorrow’s Bar-B & get together. 😎

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