Ot August threads recieved

Hi Mirjam,

I've marked my Aug. threads list that you received yours from Stella.

Hugs,

Nora

Hi Mirjam. I finally found you :-) And you were right. They really seem like a nice bunch to "be around" :-) Oh, my apologies to everyone else in this group. Didn't mean to talk behind your backs but Mirjam has been telling me for days how nice and friendly this group is I had to give it a try. I just arrived here, only had time to read some posts. So here I am. Hello group, my name is Sofia and I like anything related to arts&crafts. Do some myself but prefer appreciating other peoples works specially if they are much more skilled than me. A person has to learn. I thank you for letting me interrupt, please,you may continue ;-) Sofia D

-- "Quand le sage montre la lune, l'idiot regarde le doigt" snipped-for-privacy@belgacom.net --------------------------

Mirjam Bruck-Cohen a écrit dans le message : snipped-for-privacy@ar.news.verio.net...

Hi Sofia,

Welcome to this great group, it's nice to meet you and I hope you come back and tell us what you are working on. You may even want to join the threads exchange.

Mirjam's twin,

Nora

Hee Sofia ,, welcome ,,,, Now you cabn relax and see a nice community of people ....we also kep a 24 hours a day Open classes for knitters , crocheters and Weavers mirjam Happy to see you here .. ,

a écrit dans le message : snipped-for-privacy@g44g2000cwa.googlegroups.com...

Thank you for the welcome. (Sorry for the delay but just got here) I need to ask something, for the sake of my hubby's peace :o). I have usually more than one two or even three different "works" at the same time. Is it "normal" or is it me??? I prefer doing it this way, less tiresome and much more interesting than doing a piece from A to Z in one go. At least it works for me. Does someone here do the same? .Oh and did I read something about a pie crust???Didn't get the whole thing but it looked yamm. My poor diet :o)Thank you all. Sofia D PS-Mirjam, I'll write to you a bit later in the day. Take care.

-- "Quand le sage montre la lune, l'idiot regarde le doigt" snipped-for-privacy@belgacom.net --------------------------

Hi Sofia and welcome!

I usually prefer to have just one work on the hook, but it really variates. Just now I have three: a scarf, a crib blanket and ears warmers... That crib blanket is so boring to make, even if the result is beautiful, that I would never finish it if I hadn't anything more variated to make. I think that wathever works is the right thing to do.

All the best!

Anna Maria

Oh goodness, a lot of knitters don't even know how many WIP's (works-in-progress) they have on the needles at any given time! Right now I have two pairs of socks, a yoga bag, mittens and a crocheted blanket going, as well as a sweater and vest that are on hold since I'm waiting for more yarn to come in for them. If you read some knitting blogs, you will hear about much longer lists than that! So you can assure your hubby that you are perfectly normal!

Welcome to RCTY!

LauraJ

Hi Sofia! Welcome to the rcty family! :o) And you can talk behind our backs all you want with Mirjam... we all know she would never say anything bad about us. ;o)

Peace! Gemini

Welcome, Sofia! Now that you have found us, I hope you will stay and share your stories with us.

Kather> Hi Mirjam. I finally found you :-) And you were right. They really

Hi Sofia,

Oh yes, tell your hubby that you are very normal. I always have three or four crochet projects going, don't want to get bored working on just one. Also maybe one or two knitting things too.

Hugs,

Nora

I can't remember the last time I only had one bit of knitting on the go. I'm also doing various bits of embroidery/patchwork as well. And then I have huge plans for even more things I want to start.

Hi Penny,

I too have several (crochet) projects on the go, 7 or 8 I think. If I get bored with working on one, I work on another, or work on a project not related to crochet.

Below are Gwen's pie crust posts which I collected.

cheers,

David

From: Gwendoline Kelly

Katherine and Gemini, here is a totally no fail way of making a nice biscuit pastry for pies - and I am very practised because everyone who ever darkens my door seems to want a lemon meringue pie - and I dare not visit my BIL and SIL without one. Actually I make a half dozen at a time so that I can fill them at a moments notice when required. This is a very unorthodox way of baking - no measuring just put it all together !!!

Start with a quantity of light margarine - just as much as you think will make a pie - or two or three....or Then add a little sugar - depending on how sweet you like it and beat until creamy . Then add an egg and beat ( if making a large quantity add two eggs) So now you have a nice whipped mix of marg,sugar and egg so now just add self raising flour until it is firm enough to roll out - you can kneed if necessary to get it nice to roll out. Place a quantity between two sheets of glad bake, roll out , turn the dough into the dish by just turning the paper over and cook at about 200c (390F) for around 1 to 15 minutes. So easy and no measuring. Any dough over but not enough for another pie shell , use it by rolling and cutting into squares

- put a spoon of your favourite jam in the centre ( I like tomato jam) -turn in the corners and roll up and bake as for the pie. Makes a lovely little desert - and keeps my pie eater DH happy !!

God bless, Gwen.

Thank you, Gwen! I would give it a try, but I wouldn't know where to begin with the "quantity of light margarine - just as much as you think will make a pie - or two or three....or", as I haven't a clue as to how much butter / margarine even one pie crust takes. The rest of your instructions sound easy enough to follow, even though there aren't exact measurements. I have done that myself, even though I used (still do depending which recipe I am looking for) to complain that my parents rarely used exact measurements for some favorite foods and therefore I have a hard time reproducing them now. If you can give me a closer idea of approximately how much butter / margarine is used in one pie, then I may be able to manage the rest sometime.

Peace! Gemini

Gemini, since I usually make at least a half dozen at a time I will guess the quantity for one. They will keep for weeks and weeks in a plastic bag in the cupboard and that is why I make so many - takes little more time than making one and then I have them on hand.

I guess one would need no more than 1/8th of a lb. and as for the rest of the ingredients one just adds enough sugar to taste and the flour until the butter mix is "absorbed " and becomes more or less like moist crumbs - then just press together and roll out. I figure one egg will not hurt at all - one cannot put in a half egg!!!!

I even use this mix for a biscuit base and then add anything I want from chocolate chips to ginger to mixed fruit and roll out and cut to shapes. Also I roll out a large flat piece ( the size of a scone or biscuit tray) and spread with jam ( my favourite is tomato jam but any can be used) and then place another sheet of pastry on top and sprinkle lightly with sugar and cut into fingers and bake for about 15 minutes at 200c (390F) or until nicely browned and dried out. These will keep in a tin for ages if they are dried out and crisp. I guess you gather from this that I have never in my 52 years of marriage bought a biscuit or pie or cake ! all too expensive to be bothered with.

God Bless, Gwen Kelly

David,

I can answer this one. Glad bake is what we call wax paper. YOu roll out the dough between two sheets. Peel off the top one, turn it upside down into the pie plate, and peel off the other one. That way, you handle the dough less. This is how my mother (who is also from Australia) used to do it. I don't think that it would make a cracker, though, but you could certainly try it.

HTH, Katherine

Yes ,David, leave out the sugar and you have an pastry to which you may add savoury things - Glad bake is a baking paper and not normally left on in the oven when cooking pies or biscuits ( cookies)

It just makes the rolling out easier - no flouring needed and no sticking to the roller and you can roll it as thick or thin as you like because it will not break when putting it into the pie dish. Just take off the top layer of the paper and then you can even place the pie dish on to the dough and run a knife around to get the exact size and then just tip it up and peel off the paper.

I also use this paper when I am roasting meat and vegetables -first I line the baking dish with a sheet of it ( no more dirty baking dishes to wash) and then I lay a sheet over the roast ( no more dirty ovens to clean) and it browns through the paper just as well as without it.

It is god's gift to the baking fraternity. I could not live without it, Glad is a trade name, there are other brands - I buy the cheapest at the time but Glad is the well known brand. Here it only costs about $2 or less for a 5 metre X 60cm roll

Here one finds it on the super market shelf with all the plastic wraps, foil, plastic sandwich bags etc etc

God Bless, Gwen

Speaking of pie crust recipes, my Mom had one that's easy to remember. It's called 'half as much' because the directions are: Use 1 cup flour for each pie crust. Use 'half as much' (1/2 cup) shortening as flour. Use 'half as much' (1/4 cup) cold water as shortening. Add a pinch of salt. My 'recipe' is, go to the freezer section at the grocery store....

Still stitchin' and smilin'

Carol in SC

Well folks I am glad that while I was away all my "pie eating" friends have been able to sort out the recipe - if you have any trouble you will all just have to wait until you "come down under" and I will have lots made for you.

Incidently a box of biscuits { I guess you call them cookies) from this recipe was taken in the car for us to nibble - sheet rolled out and spread with jam as mentioned before and some were filled with another filling I like - boil some mixed dried fruit until soft with a little brown sugar and a little butter and add some drinking chocolate to taste - spread on the biscuit base and cover with another layer and cut into squares or shapes and bake till crisp. There that has thrown a spanner in the works!!!

God Bless,

Gwen

Hi Penny,

I too have several (crochet) projects on the go, 7 or 8 I think. If I get bored with working on one, I work on another, or work on a project not related to crochet.

Below are Gwen's pie crust posts which I collected.

cheers,

David

From: Gwendoline Kelly

Katherine and Gemini, here is a totally no fail way of making a nice biscuit pastry for pies - and I am very practised because everyone who ever darkens my door seems to want a lemon meringue pie - and I dare not visit my BIL and SIL without one. Actually I make a half dozen at a time so that I can fill them at a moments notice when required. This is a very unorthodox way of baking - no measuring just put it all together !!!

Start with a quantity of light margarine - just as much as you think will make a pie - or two or three....or Then add a little sugar - depending on how sweet you like it and beat until creamy . Then add an egg and beat ( if making a large quantity add two eggs) So now you have a nice whipped mix of marg,sugar and egg so now just add self raising flour until it is firm enough to roll out - you can kneed if necessary to get it nice to roll out. Place a quantity between two sheets of glad bake, roll out , turn the dough into the dish by just turning the paper over and cook at about 200c (390F) for around 1 to 15 minutes. So easy and no measuring. Any dough over but not enough for another pie shell , use it by rolling and cutting into squares

- put a spoon of your favourite jam in the centre ( I like tomato jam) -turn in the corners and roll up and bake as for the pie. Makes a lovely little desert - and keeps my pie eater DH happy !!

God bless, Gwen.

Thank you, Gwen! I would give it a try, but I wouldn't know where to begin with the "quantity of light margarine - just as much as you think will make a pie - or two or three....or", as I haven't a clue as to how much butter / margarine even one pie crust takes. The rest of your instructions sound easy enough to follow, even though there aren't exact measurements. I have done that myself, even though I used (still do depending which recipe I am looking for) to complain that my parents rarely used exact measurements for some favorite foods and therefore I have a hard time reproducing them now. If you can give me a closer idea of approximately how much butter / margarine is used in one pie, then I may be able to manage the rest sometime.

Peace! Gemini

Gemini, since I usually make at least a half dozen at a time I will guess the quantity for one. They will keep for weeks and weeks in a plastic bag in the cupboard and that is why I make so many - takes little more time than making one and then I have them on hand.

I guess one would need no more than 1/8th of a lb. and as for the rest of the ingredients one just adds enough sugar to taste and the flour until the butter mix is "absorbed " and becomes more or less like moist crumbs - then just press together and roll out. I figure one egg will not hurt at all - one cannot put in a half egg!!!!

I even use this mix for a biscuit base and then add anything I want from chocolate chips to ginger to mixed fruit and roll out and cut to shapes. Also I roll out a large flat piece ( the size of a scone or biscuit tray) and spread with jam ( my favourite is tomato jam but any can be used) and then place another sheet of pastry on top and sprinkle lightly with sugar and cut into fingers and bake for about 15 minutes at 200c (390F) or until nicely browned and dried out. These will keep in a tin for ages if they are dried out and crisp. I guess you gather from this that I have never in my 52 years of marriage bought a biscuit or pie or cake ! all too expensive to be bothered with.

God Bless, Gwen Kelly

David,

I can answer this one. Glad bake is what we call wax paper. YOu roll out the dough between two sheets. Peel off the top one, turn it upside down into the pie plate, and peel off the other one. That way, you handle the dough less. This is how my mother (who is also from Australia) used to do it. I don't think that it would make a cracker, though, but you could certainly try it.

HTH, Katherine

Yes ,David, leave out the sugar and you have an pastry to which you may add savoury things - Glad bake is a baking paper and not normally left on in the oven when cooking pies or biscuits ( cookies)

It just makes the rolling out easier - no flouring needed and no sticking to the roller and you can roll it as thick or thin as you like because it will not break when putting it into the pie dish. Just take off the top layer of the paper and then you can even place the pie dish on to the dough and run a knife around to get the exact size and then just tip it up and peel off the paper.

I also use this paper when I am roasting meat and vegetables -first I line the baking dish with a sheet of it ( no more dirty baking dishes to wash) and then I lay a sheet over the roast ( no more dirty ovens to clean) and it browns through the paper just as well as without it.

It is god's gift to the baking fraternity. I could not live without it, Glad is a trade name, there are other brands - I buy the cheapest at the time but Glad is the well known brand. Here it only costs about $2 or less for a 5 metre X 60cm roll

Here one finds it on the super market shelf with all the plastic wraps, foil, plastic sandwich bags etc etc

God Bless, Gwen

Speaking of pie crust recipes, my Mom had one that's easy to remember. It's called 'half as much' because the directions are: Use 1 cup flour for each pie crust. Use 'half as much' (1/2 cup) shortening as flour. Use 'half as much' (1/4 cup) cold water as shortening. Add a pinch of salt. My 'recipe' is, go to the freezer section at the grocery store....

Still stitchin' and smilin'

Carol in SC

Well folks I am glad that while I was away all my "pie eating" friends have been able to sort out the recipe - if you have any trouble you will all just have to wait until you "come down under" and I will have lots made for you.

Incidently a box of biscuits { I guess you call them cookies) from this recipe was taken in the car for us to nibble - sheet rolled out and spread with jam as mentioned before and some were filled with another filling I like - boil some mixed dried fruit until soft with a little brown sugar and a little butter and add some drinking chocolate to taste - spread on the biscuit base and cover with another layer and cut into squares or shapes and bake till crisp. There that has thrown a spanner in the works!!!

God Bless,

Gwen