thoughtposter

I am an advanced cake decorating (outside of wilton) and the shop i
purchase at has many Wilton products so i know the name well. I
noticed that there is never much information on doll cakes. I have
just recently begun designing doll cakes. I want to know publish my
own book. I wanted to know what everyone has to say about this idea.
Do you know of any books or websites dedicated to doll cakes. Do any
of you know anything??

dave bell

For self-publishing, check out some of these sites. There have been a lot
of new programs coming online that enable you to put together your own
text and photos, print, bind, and ship for prices starting under $20 US
per copy for glossy hardbound books.
http://Blurb.com http://www.LuLu.com http://www.Picaboo.com

That line will get you some comments, I'm sure!

Dave

want pie

Hello:

I'm a guy who's having trouble with pie crust.

I don't have a lot of experience.

Here's the list of ingredients:

- 2 cups flour sifted with 1 tsp. salt
- 3/4 cup shortening or 2/3 cup lard
- 4 to 5 tbsp. ice water

I have tried making this twice, but not with lard.

The dough is mixed as the instructions say then refrigerated for a few
hours as I prepare other things. Then I try to roll out the crust and
that's when problems arise. No matter what I roll out on, waxed paper
or just a wooden board made for pastry, the crust cracks and
disintegrates, sticks to the rolling pin and/or the paper or board no
matter how much flour I use.

It's a mess.

Can anyone un-mess me?

Thank you.

want pie

Doesn't anyone have an answer for me? My filling is deteriorating in
the refrigerator and I'll have to throw it out if I don't use it in a
pie soon.

ward abbott

Refrigerated pie crusts by Pillsbury, usually by the eggs....is a fine
pie crust. Just unfold and fill. Your pie will be just fine.

Here is my crust that is from The Pastry Bible by Birnimbaum.
Excellent crust.


@@@@@ Now You're Cooking! Export Format

Vegetable Shortening Pie Crust

desserts, pies, vegetables

3.3 oz shortening
6.5 oz flour
1/2 ts salt
2.75 oz ice water

Proceed in food processor as usual.

Contributor: Pie and Pastry Bible

Yield: 9" crust


** Exported from Now You're Cooking! v5.82 **

norvin

I have very good success with crust as describe at the below site,
http://www.foodnetwork.com/food/reci..._26272,00.html

Good Luck

want pie

I've used those before and they're good. But I'm trying to make my own.

Okay, I'll give that a try, but is the problem the recipe or my
technique? I think it's bad technique. I just can't get the board,
flour, pastry and rolling pin to work together.

Thanks for the tips. Norvin wrote:

Y'know, I looked at that and the bean thing sounds pretty strange to
me. However, doing the rolling inside of a plastic bag sounds
interesting. I have a box of 12"x15" storage bags and I'll give that a
try.

Thanks to both of you, Ward Abbott and Norvin, for your help.

epiphany

Got here too late to help, but next time try this no-fall recipe. It's
cheating, but it works every time:

3 cups flour with 1 tsp salt
1 1/4 cup shortening
1 beaten egg
1 Tbsp distilled white vinegar
4 Tbsp water

Mix flour and salt in large bowl. Cut in shortening. In separate bowl
mix egg, vinegar and water. Drizzle wet mixture into dry mixture,
cutting it in. Gather it in ball and gently squeeze together. Roll out
and fit into pan and proceed with recipe or bake at 425 degrees for 12
minutes.

dave bell

What's cheating about it?

Dave

Thanks for this Ward - I hope it works with Peaches!