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Expensive Heloise: I’ve a couple of hints for individuals who fear that their pie crusts aren’t as flaky as they want. First, whereas making the dough, place all utensils within the fridge. Be certain that they’re chilly earlier than taking them out. After you’ve got made your dough and the utensils are chilly, roll out the dough. All the time deal with the dough as little as potential. Take a fork and punch a couple of holes within the backside of the pie crust — however only a few.
After you’ve got the dough within the chilled pie plate and a crust on the highest, take a chunk of tin foil and fold it in half. Minimize out a circle the dimensions of your pie and lay it over the sting of the pie to maintain your crust from burning.
Some individuals like to make use of butter for his or her pie crusts, however I’ve at all times had higher luck with a vegetable shortening. — Ann T., Majestic, Kentucky
San Antonio, TX 78279-5001
Expensive Heloise: I misplaced my recipe to your Cherry Shock. Since my children beloved it, I might wish to make it once more. However I would like you to publish the recipe as a result of I do not bear in mind the measurements for all the elements. Thanks. — Jackie Okay., Owosso, Michigan
Jackie, right here is my Cherry Shock recipe:
Cream collectively 2 sticks of butter or margarine and a couple of cups of sugar. Beat 3 eggs and add into the above elements. Combine in 1 teaspoon of vanilla extract, 2 teaspoons of almond extract and 1 pint of bitter cream. Then add 3 cups of flour, 1 teaspoon of baking soda and 1/2 a teaspoon of salt; combine to mix. Final, stir in 1 cup maraschino cherries and 1 1/2 cups of chopped nuts.
Bake in a greased and floured tube pan at 325 levels for about 1 to 1 1/2 hours.
If you need icing for it, mix powdered sugar, cherry juice and a drop of vanilla. Combine properly and unfold over cooled cake. — Heloise
Expensive Heloise: Now with COVID being so harmful, the women of our church use gloves and masks after we put together meals for the homeless. Actually, we prefer it sufficient that we have determined that this shall be customary follow sooner or later. Our church supplies sizzling meals for many individuals on many events, and we’d by no means need to move on any germs which may hurt somebody. — Gracie C., Houston, Texas
Expensive Heloise: I like to prepare dinner potatoes and carrots with a pot roast, however we regularly have leftover potatoes. The following day, I normally serve open-face, sizzling roast beef sandwiches and mash the leftover potatoes. Since they have been cooked with the roast, they’ve a pleasant taste, moreover the butter and milk I add. — Lois R., Solar Metropolis, Arizona
Expensive Heloise: My mom at all times mentioned I ought to by no means fry rooster in heated olive oil. Why is that? — Linda G., Colby, Kansas
Linda, there was a time when it was thought of a nasty thought, however that got here from misinformation. It is OK to prepare dinner rooster in sizzling olive oil however NOT if the oil is producing smoke. Present data says olive oil is secure for frying besides when it reaches the stage of smoking, after which it is truly too sizzling and never good to fry meals in. — Heloise
