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

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.

Cool!  Long-term friends are golden.

BC> 

RH> That's on my bookshelf.

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

RH> 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.

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.

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.

RH> 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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