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??

On Mon, 16 Jul 2007, ThoughtPoster wrote:

> 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.

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

> Do any of you know anything??
That line will get you some comments, I'm sure!

Dave

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.

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.

In article >, want pie
> wrote:

> 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.

On Fri, 20 Jul 2007 14:31:26 -0700, want pie >
wrote:

>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.

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 **

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

Good Luck

Ward Abbott wrote:

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

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

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

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:

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

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.

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.


On Fri, 20 Jul 2007 09:47:43 -0700, want pie >
wrote:

>
>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.

epiphany wrote:
> 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

What's cheating about it?

Dave

On Jul 20, 3:47 pm, Ward Abbott > wrote:
> On Fri, 20 Jul 2007 14:31:26 -0700, want pie >
> wrote:
>
> >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.
>
> 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 **


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

want pie wrote:
> 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.
>

I have been baking pies for about 40 years and always use at least
1 Tbsp more water than the crust recipe calls for, otherwise I get
cracking also when I roll out the dough.

gloria p

It's not realistic to expect it to come out right the first time,
'cause this is one item that it takes a lot of practice to know just
how to do it -- 'cause it depends on a lot of variables. You can use
the exact measurements every time, and sometimes it just doesn't work.
There are times when it will need more moisture, and other times when
it will need a bit less. Trial and error. If you keep at it, you'll
figure it out eventually.


On Sat, 21 Jul 2007 09:59:18 -0700, want pie >
wrote:

>
>Ward Abbott wrote:
>
>> Refrigerated pie crusts by Pillsbury, usually by the eggs....is a fine
>> pie crust. Just unfold and fill. Your pie will be just fine.
>
>I've used those before and they're good. But I'm trying to make my
>own.
>
>> Here is my crust that is from The Pastry Bible by Birnimbaum.
>> Excellent crust.
>
>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:
>
>> I have very good success with crust as describe at the below site,
>> http://www.foodnetwork.com/food/reci..._26272,00.html
>
>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.

On Jul 20, 6:36 pm, Norvin > wrote:
> I have very good success with crust as describe at the below site,http://www.foodnetwork.com/food/reci...OOD_9936_26272...
>
> Good Luck

norvin, thanks for this. made a great pie today for all! Peaches,
yummy! > B.T.

wrote:
> On Jul 20, 6:36 pm, Norvin > wrote:
>
>>I have very good success with crust as describe at the below site,http://www.foodnetwork.com/food/reci...OOD_9936_26272...
>>
>>Good Luck
>
>
> norvin, thanks for this. made a great pie today for all! Peaches,
> yummy! > B.T.
>
Peaches are very good, in a couple weeks I will buy 30-40 lbs of
peaches, and make peach cobbler and put in the freezer for the long
winter ahead.