Posted on 04/05/2014 1:58:58 PM PDT by Pinkbell
You could make the crackers from scratch and see how they turn out.
http://www.foodnetwork.com/recipes/alton-brown/graham-crackers-recipe.html?_escaped_fragment_=
http://allrecipes.com/Recipe/Graham-Crackers/
The graham crackers I wanted for an old Apricot no-bake cheesecake I used to make years ago.
Thank you for the links. Do you have any idea how many ways there are to make pie crust? Oil crust and wax paper, butter and Kitchen Aid. Butter and Cuisinart. Butter and shortening and pastry blender, on and on and on. I just threw away the last of a strawberry rhubarb custard pie because it tasted awful and I did get the crust rolled out and in the pan but it was hard as in not flaky hard crust used Crisco, only the scraps I put sugar and cinnamon on tasted good. I even made a foil guard for the crimping.
Well that was sweet of you. I also want to try that ciabatta bread. I can't do too much cooking like I used to. I just ate a giant baked potato for supper, had to clean my kitchen and make another pie, coconut custard.
I don't have a blender any more nor do I have a food processor. I'm thinking about getting a Cuisinart but lots of expenses lately, better wait.
I've always made my pie crusts by hand. I use frozen butter and a cheese grater to get the shards of butter small enough, then cut them into the flour/salt mixture with a knife to get the finer consistency, then add ice water and mix just until it holds together. Wrap in waxed paper and chill at least four hours. I guarantee you will get a flaky, all-purpose crust that will satisfy you.
Well I'll use up the one I froze and start over. I always made my dough by hand and pressed it into the pans, using clumps, working around sides then filling in the bottom, pressing and smoothing with a baggie; but it didn't make good shells and I wanted to learn to roll better. I could do it but hated patching. And I used a pastry cloth which is a pain, I got it clean and it's going to stay clean in a plastic bag. I flour the counter now and it works find. And no pin stocking either.
I won't use lard but I watched my mother in law make pies, rest her soul, made it look so easy. Got her filling ready then made lard crust. Didn't chill and don't know if she used ice water. Her pies rolled out in a perfect circle on the kitchen table with no cracks. I never asked how she made them because I wouldn't use lard and liked Crisco better because that's the way my mom made hers and I don't think she pre-chilled either. But she didn't hurry. Everybody raved about my mom's pies. They have changed Crisco though because of trans fats and it doesn't taste quite the same.
This one I have to make today is more involved than I wanted so I will do it tonight. I hope it's worth it.
I'll see if I can find that book. It seems no two people make their pies exactly alike. Thanks for the help.
I gotta go make myself change the cat box. I hate that chore but it must be done.
“Love”? Looks more like an “FU” to Christians.
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