Posted on 05/31/2022 2:44:19 PM PDT by Jamestown1630
Good morning JT! Those cakes are so beautiful, works of art really. Unfortunately I have never liked any kind of spice cake. Chicken salad recipe looks great.
Those look amazing & simple to make. Will try. I need to get tapioca flour.
You could flavor them any way you want - they’re probably just typical of Malaysian tastes.
I think sometimes they’re made with preserves between the layers.
And deep fried mushrooms dipped in something creamy....heavenš
They serve some kind of dip with them at the Fair, but I can’t remember what it was like.
Iāve been using boiling water for my pie crusts for about 50 years. My recipe is called a āWater-Whipā Piecrust, and it has never failed me. I guess I was lucky that I found this recipe as a young teen. My Dad LOVED apple pie, and he would request one frequently for dessert. I can just about make one in my sleep (ok, not really, but I do make a darn good one.) Hereās my recipe.
āWater-Whipā Piecrust
3/4 c. solid shortening
1/4 c. boiling water
1 tbsp. milk
2 c. sifted flour (all purpose)
1 tsp. salt
Add boiling water and milk to shortening. Beat with a fork with rapid cross-the-bowl strokes, until the mixture is smooth and holds soft peaks when fork is lifted. Sift flour and salt together, mix in with shortening mixture. Stir quickly around the bowl until the dough clings together. Separate in half and shape. Roll between 2 pieces of waxed paper. Makes enough for (2) 9ā crusts, a 9ā lattice top pie, or 9 tart shells.
I follow the baking directions for the pie, which on my apple pie is 425 for 35-40 minutes until golden brown. I do usually put a cover on the edges of the crust so that they donāt get too brown.
I had never known about boiled water crust. I will have to try. When you say ‘solid shortening’ do you mean something like Crisco?
Yes, Crisco.
Thank you! I will try this when the berries get ripe.
To tell you the truth, I think I add the boiling water first for a bit to get the shortening melted, then add the milk soon after. I donāt think I add them at the same time though I probably used to do it that way early on. But make sure that water just came off the kettle. Seems to do great.
Thanks.
Thanks for that recipe. It sounds easy enough for me to attempt. I haven’t made a pie crust in many decades, yet have had pie weights for many years. A girl can dream...!
Youāre welcome! I love this recipe. Itās just right. Another piece of advice, you may want to refrigerate it for a few minutes before removing it from the wax paper. Sometimes it sticks to the wax paper when you go to take it off. On occasion that has happened to me. Usually my kitchen was hotter than I realized. It usually nice and flaky, but not too flaky. Thatās the way I like them.
Yummy!
Thank you. I added that note to the recipe.
:)
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