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. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .