Guest guest Posted August 5, 2007 Report Share Posted August 5, 2007 Cookie crumbs of just about any kind make a great substitute for graham crackers in that sort of crust. If I'm using a bland cookie, I throw in quite a bit of spice. It's a great way to use up cookies that have crumbled a lot or become a bit stale -- or just aren't the flavor I prefer. My family now prefers it to regular graham crust. Do you know the origin of Graham crackers? They were developed and marketed by Dr. Graham, who ran health spas around the end of the 1800s. His big rival was Dr. Kellogg, who developed -- guess what? Both were very weird people and made a lot of money. Their health advice was not always the best, but both had passionate followers who devoted their lives and fortunes to following their dietary instructions. I have a "marriage manual" written by Dr. Kellogg around 1876. It is truly bizarre in much of its advice on physical married life. Dr. Kellogg chose to remain completely abstinent all his life, although he was married. H. In a message dated 8/4/07 8:40:13 PM, megroff01@... writes: Oh yeah – Forgot to mention that ….Mariposa’s Biscotti cookie crumbs + butter/shortening + sugar + spice + coconut (optional). Makes a great crumble for a pie or for topping on baked fruit. ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2007 Report Share Posted August 5, 2007 I have tried a few pie crusts, and even have to use palm shorting instead of butter. I mostly use the recipe from Reilly’s book ‘Gluten Free Baking’ and it works pretty well. However, even a double recipe seems to only give enough for a bottom crust. I found that the trick with GF pie is the same with regular wheat crusts. – Cold fat!! Break up the butter or shorting into very small pieces into the flour with fork or light touch ( I used a pastry scraper). You want to integrate the fat but still keep it somewhat separate from the flour so that it will be flakey. Don’t over mix or knead. If you work the dough with your hand too much it will melt the fat and make the crust too hard. Also use cold water. If the dough seems a little crumbly it is OK. Wrap it in plastic wrap. Press/shape into a ball and refrigerate. When you roll out – roll between lightly floured plastic wrap (under dough and on top). Use the rolling pin to help roll the dough around and then unroll into the greased pan. If I can’t get it to roll perfectly – no big deal, I just press smaller rolled pieces of the dough lightly into the pan. Eileen From: [mailto: ] On Behalf Of vdolcourt Sent: Saturday, August 04, 2007 5:19 PM Subject: [ ] Gluten Free Apple Pie with Traditional Crust If you are lucky this recipe will not be as revolutionary to you as it was to me: Apple Pie with Traditional Crust and Crumb Topping. Although we have tried a few crusts from a few cookbooks, most turned to unappetizing concrete, and we stopped serving pies to our non-GF friends. In fact, the last traditional pie we served to our friends required everybody scooping out the fruit and leaving the shell as a concrete monument to gluten-free living. However, the traditional crust in lise 's cookbook is both easy to make and very delicious. Because, her cookbook is copyrighted, the following recipe for apple pie assumes you have her cookbook and goes on from there. You can click-through: http://home.comcast.net/~vhdolcourt/bread .. Just look for the <New/Revised> flag and click on the link. Let me know if you have questions. Vic-Sunnyvale, CA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2007 Report Share Posted August 5, 2007 Oh yeah – Forgot to mention that ….Mariposa’s Biscotti cookie crumbs + butter/shortening + sugar + spice + coconut (optional). Makes a great crumble for a pie or for topping on baked fruit. From: Groff [mailto:megroff01@...] Sent: Saturday, August 04, 2007 8:13 PM ' ' Subject: RE: [ ] Gluten Free Pie I have tried a few pie crusts, and even have to use palm shorting instead of butter. I mostly use the recipe from Reilly’s book ‘Gluten Free Baking’ and it works pretty well. However, even a double recipe seems to only give enough for a bottom crust. I found that the trick with GF pie is the same with regular wheat crusts. – Cold fat!! Break up the butter or shorting into very small pieces into the flour with fork or light touch ( I used a pastry scraper). You want to integrate the fat but still keep it somewhat separate from the flour so that it will be flakey. Don’t over mix or knead. If you work the dough with your hand too much it will melt the fat and make the crust too hard. Also use cold water. If the dough seems a little crumbly it is OK. Wrap it in plastic wrap. Press/shape into a ball and refrigerate. When you roll out – roll between lightly floured plastic wrap (under dough and on top). Use the rolling pin to help roll the dough around and then unroll into the greased pan. If I can’t get it to roll perfectly – no big deal, I just press smaller rolled pieces of the dough lightly into the pan. Eileen From: [mailto: ] On Behalf Of vdolcourt Sent: Saturday, August 04, 2007 5:19 PM Subject: [ ] Gluten Free Apple Pie with Traditional Crust If you are lucky this recipe will not be as revolutionary to you as it was to me: Apple Pie with Traditional Crust and Crumb Topping. Although we have tried a few crusts from a few cookbooks, most turned to unappetizing concrete, and we stopped serving pies to our non-GF friends. In fact, the last traditional pie we served to our friends required everybody scooping out the fruit and leaving the shell as a concrete monument to gluten-free living. However, the traditional crust in lise 's cookbook is both easy to make and very delicious. Because, her cookbook is copyrighted, the following recipe for apple pie assumes you have her cookbook and goes on from there. You can click-through: http://home.comcast.net/~vhdolcourt/bread .. Just look for the <New/Revised> flag and click on the link. Let me know if you have questions. Vic-Sunnyvale, CA Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2007 Report Share Posted August 6, 2007 On Sat, 4 Aug 2007, Groff wrote: > I have tried a few pie crusts, and even have to use palm shorting instead of > butter. I mostly use the recipe from Reilly's book 'Gluten Free > Baking' and it works pretty well. However, even a double recipe seems to > only give enough for a bottom crust. > > > > I found that the trick with GF pie is the same with regular wheat crusts. - > Cold fat!! Break up the butter or shorting into very small pieces into the > flour with fork or light touch ( I used a pastry scraper). You want to > integrate the fat but still keep it somewhat separate from the flour so that > it will be flakey. Don't over mix or knead. If you work the dough with your > hand too much it will melt the fat and make the crust too hard. Also use > cold water. If the dough seems a little crumbly it is OK. Wrap it in plastic > wrap. Press/shape into a ball and refrigerate. I devised a recipe (based on a friend's wheat-free-but-not-gluten-free version) where I do the opposite - the warmer the butter, the better! I even manage to mostly mix it up in my food processor to no ill effect. > When you roll out - roll between lightly floured plastic wrap (under dough > and on top). Use the rolling pin to help roll the dough around and then > unroll into the greased pan. If I can't get it to roll perfectly - no big > deal, I just press smaller rolled pieces of the dough lightly into the pan. > I spray Pam on the plastic wrap and then roll the dough between. I made strawberry pie last night, and it's so gooooood! --Ruth Anne Quote Link to comment Share on other sites More sharing options...
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