Gwen, I have never before tried baking dessert items and have a few questions.
You wrote: 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 for around 1 to 15 minutes.
David: I don't understand those instructions, What is glad bake, and do you leave this on during baking? Also, it sounds like you could convert this into a cracker recipe by for example using less sugar, maybe adding a bit of salt, and sprinkling sesame seeds onto the top and pressing them in before baking - is this so?
Hi David! Katherine already answered your question about the "glad bake". I just wanted to welcome you to the newsgroup. I saw your first posting as I was skimming through all of the messages yesterday, but wasn't really feeling up to reading them all. Still not totally up to par, but I am feeling well enough to post a couple of messages today, and since you're new here, I wanted to welcome you!
You'll find that we get off topic (from yarn) quite a bit on here, but we care about each other as friends and therefore talk like friends do while sitting around. I have to admit I'm one of the worst ones for doing that, even starting the off topic conversations a lot of times.
Anyway, I hope you find us to your liking and that you will stick around and become part of our family too.
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 know brand. Here it only costs about $2 or less for a 5 metre X 60cm roll
God Bless Gwen Here one finds it on the super market shelf with all the plastic wraps, foil, plastic sandwich bags etc etc
Sorry, David, I did not realise until I read Gemini's post that you are new to this great group. So a very big welcome indeed and I hope to see lots more post from you in the future god Bless Gwen
Thanks for your welcome... I have already found an 'off-topic' answer to something I had been wondering about for years... Gwen's pie crust, it sounds very easy to make!
cheers, glad to hear you are feeling a little better today,
I have been collecting the posts about Gwen's pie crust recipe, here they are. David
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
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....
InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here.
All logos and trade names are the property of their respective owners.