Best Pastry Recipe Ever - made with 7-Up or Sprite

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04-02-2011, 08:15 PM

#11

raedar63

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Location: Ohio

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Quote:

Originally Posted by d.rickman

2 cups is 1 lb. Hope that helps

Thanks,I was getting ready to ask this:)

04-03-2011, 12:15 PM

#12

kathymarie

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Join Date: May 2010

Location: Southeastern West Virginia, USA

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...thanks....good pastry recipes are hard to find! This one sounds like a keeper!

04-06-2011, 09:55 AM

#13

grammysharon

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Location: Monmouth, Oregon

Posts: 5,884

Thanks!

04-19-2011, 07:46 PM

#14

NannaJen

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Posts: 116

[quote=d.rickman]Flaky Pie Pastry Donna Rickman March 2011

1 lb. crisco
5 cups flour
1 tsp baking powder
Mix the previous 3 ingredients until crumbly.

Being an Aussie, can I ask please what is Crisco, I take it to be either oil or solid fat (marg., butter?) and yeah I know I am way behind reading the board posts, sorry........Jen

04-19-2011, 08:10 PM

#15

d.rickman

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It is lard, semi solid grease.(solid fat (marg., butter?) ..

04-19-2011, 10:14 PM

#16

NannaJen

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Join Date: Aug 2010

Posts: 116

Thank you so much. My mum used lard, (suet here) in cooking, don't know if you can even still get it, her pastry was great. I was on the right track, but wanted to be sure, I will use margarine. Lots of our ingredients are named differently to USA. I should look on internet to see if there is a comparison chart, because some of the recipes posted here sound yummy (and quick to make). Thanks again.......Jen

04-20-2011, 03:43 AM

#17

marthe brault-hunt

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Join Date: Jun 2010

Posts: 416

You may know Crisco as shortening or vegetal fat. In Canada it is sold by the pound or in a 3 pound container.

04-20-2011, 03:48 AM

#18

marthe brault-hunt

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Join Date: Jun 2010

Posts: 416

Sorry, i forgot to add that I would not use margarine, the fats aren't processed the same way. Margarine would replace butter not margarine.

04-20-2011, 09:43 AM

#19

d.rickman

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Join Date: Mar 2011

Location: Canada

Posts: 1,386

Quote:

Originally Posted by marthe brault-hunt

You may know Crisco as shortening or vegetal fat. In Canada it is sold by the pound or in a 3 pound container.

Thanks Marthe for sharing the info....that should help her.

04-20-2011, 08:13 PM

#20

NannaJen

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Join Date: Aug 2010

Posts: 116

Sure does girls, thanks. This weekend I will be making Green Tomato Relish and Pickles.With our silly weather plants don't know if its summer or winter, last years bulbs up and flowering and haven't even got my order of new bulbs to plant this autumn(here in Aust). Tomatoes won't ripen on bush, just been ripening enough off the bush to keep me going for salads and general cooking, but sick of waiting so will do the relish etc. with greenies. Besides, want the space to grow something else. My whole land is only 405sq metres, including 4bed/rm cottage,carport and two garden sheds (one for quilting & craft stuff), so not a lot of garden space. Have a lovely Easter Weekend to all...Jen