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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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2
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Posted:
Nov 30, 2006 7:11 PM
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I swear by crisco too. I also use it for candy icing for gingerbread and sugar cookies.
MIx the regular crisco with icing sugar, vanilla and add a little milk, mix well. I divide it up into bowls and add food colors . It is very good. I also use traditional butter icing for my cookies too. Sorry I don't have measurements. I am an old fashioned cook. I rarely measure. You will have to experiment.
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Posts:
56
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Posted:
Nov 30, 2006 3:11 PM
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> For those who are concerned, consider the new one. I
> haven't used it but it has almost no transfats.
> Almost because it has small amounts. [ Crisco® Zero
> o Trans Fat Shortening ]
>
> I'm curious if it works like traditional crisco. my
> mom and grandma swore by crisco. [had to be crisco
> brand]
I use it. It's better than the stuff by Spectrum that I used before I found the Crisco one. It's fine in pie crust but doesn't work as well in cookies. At least not in my recipes.
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Posts:
9
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Posted:
Nov 30, 2006 2:42 PM
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This is a pie crust recipe I use and it is so easy to make.
1 1/4 cups flour
1/4 tsp. salt
1/3 cup margarine, softened
3 tablespoons cold water
Just mix in order listed, then form into a ball. Place on a lightly floured surface and roll it into a 12 inch circle. Wrap it around your rolling pin to place it in your pie pan. This is for a single crust pie. My teenage son loves to help me make pies and he can do this recipe on his own and it always turns out good.
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1
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Posted:
Nov 23, 2006 8:36 AM
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The debate with butter, lard, crisco is contested. You cannot just take advice on the matter, you should look into it. Butter and lard are 100% animal-based and Crisco is 100% vegetable-based. Crisco has more Transfatty acids, and any transfatty acids in the other two would be naturally occurring (not the bad transfat). It is the transfats in oils and shortening, because of "partially hydrogenated" processes that gives them transfats (the bad kind). Butter and lard are going to have more, way more, of the bad cholesterol. Crisco doesn't suffer the same fate as those two, but crisco has the transfats that are bad only occurring "unnaturally" in our oils and shortenings due to parial hydrogenation. Transfats are bad because they reduce the good cholesterol, bad cholesterol doesn't reduce good cholesterol but transfats do reduce that good stuff. So with crisco, you get less bad cholesterol but you also have something that diminishes good cholesterol.
I use crisco. You can't beat the the ability to keep it in the cupboard, they have a butter-flavor version I like. And the creamy texture (crisco brand) can't be beat. It's widely recognized as the best for moist cakes or cookies that don't melt all over the pan.
For those who are concerned, consider the new one. I haven't used it but it has almost no transfats. Almost because it has small amounts. [ Crisco® Zero Trans Fat Shortening ]
I'm curious if it works like traditional crisco. my mom and grandma swore by crisco. [had to be crisco brand]
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1
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Posted:
Nov 18, 2006 5:04 PM
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Try this very sweet and buttery pie crust dough It is fragile so you have to piece it together no one see the bottom any way. and do a egg wash(recipe on the bottom of the page) on the rims. Try a little of the dough and see how it taste or cookie cut some and bake and see how it taste that how it make it taste more homemade to me.. add more or less sugar as needed.
1 1/4 cups of all purpose flour
1/2 Cups of sugar (give and take)
1/2 teaspoon of salt
1/2 cup 1 stick of chilled unsalted but of margarine, cut into cubes
3 tablespoons of (or more) ICE WATER
BLEND FLOUR ,SUGAR, AND IN PROCESSOR OR HAND IS FINE.(I prefer by hand) ADD BUTTER AND CUT IN,(/USING ON OFF IF USING THE PROCESSOR.) UNTIL IT FORMS ADD 3 TABLESPOONS (OR MORE) OF WATER. IF USING PROCESSOR USING ON/ OFF TURNS BLEND JUST UNTIL MOIST CLUMPS FORM, ADDING MORE WATER BY 1/2 TABLESPOONFULS IF DOUGH IS DRY GATHER DOUGH INTO BALL; FLATTEN INTO DISK .WRAP IN PLASTIC REFRIGERATE 1 HR( CAN BE MADE 2 DAYS AHEAD KEEP CHILLED SOFTEN SLIGHTLY AT ROOM TEMPERATURE BEFORE ROLLING.
EGG WASH, just makes it shiny and gives it a golden brown color. It just an egg and a little water but with and pie with cinnamon or brown sugar i add a little sugar cinnamon nutmeg pumpkin spice to the wash and it makes the crust yummy even on the whole top of a pie that has a top.
Good Luck I hope you try it.
It's easy and yummy.
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2
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Posted:
Nov 17, 2006 2:16 PM
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> Im making Thanksgiving dinner for the first time this
> year... I was wondering how to make a homemade pie
> crust. I want to make a pumpkin cheesecake if anyone
> happens to have a yummy recipie for that too 
> Thanks so much!
>
> Ashley
Pumpkin Cheesecake
Graham Cracker Crust
1 1/2 cups of graham cracker crumbs
4 oz. butter
Mix together and place in a tall cake pan
Bake at 375° F for 8-10 minutes
Let cool to room temperature
Filling
24 oz. cream cheese (softened)
1/2 cup granulated sugar
1 cup firmly packed brown sugar
15 oz. pumpkin (canned is ok)
4 whole eggs (minus the shells)
1/4 cup evaporated milk
3 tbsp. flour
2 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
Beat cream cheese and sugar until soft and fluffy.
Add other ingredients and mix throughly.
Bake in preheated oven at 325° F for 1 1/2 hours.
Hope you like this recipe!
Valerie
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Posts:
88
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Posted:
Nov 13, 2006 12:46 PM
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They weren't saying anything misleading, they just provided the nutritional breakdown of a home made pie crust and a store bought pie crust and let you draw your own conclusions.
They provided the recipe for the home made crust. This particular crust was made with butter. If you were to use lard it would be even more saturated fat, and if you used solid shortening, i.e. Crisco, it would be deadly.
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Posts:
201
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Posted:
Nov 13, 2006 10:28 AM
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> I was reading a very interesting comparison in
> Cooking Light magazine between home made pie crust
> and packaged pie crust.
>
> Although the packaged pie crust had more fat, and
> therefore more calories, the home made crust had more
> saturated fat, which is bad fat, and the packaged
> crust had more unsaturated and monosaturated fats,
> which are good fats.
Not necessarily. It all depends on what type of fats you make your home made crust with.
I'm surprised a magazine would actually say something so misleading.
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Posts:
88
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Posted:
Nov 10, 2006 11:43 PM
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I was reading a very interesting comparison in Cooking Light magazine between home made pie crust and packaged pie crust.
Although the packaged pie crust had more fat, and therefore more calories, the home made crust had more saturated fat, which is bad fat, and the packaged crust had more unsaturated and monosaturated fats, which are good fats.
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Posts:
435
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Posted:
Nov 10, 2006 9:30 PM
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I can't help with the pie crust, but I just wanted to say, Remember to Add the Sugar to the Actual pie! I made a pumpkin pie with my sister once and we forgot the sugar. It tasted weird. It was okay for her diabetic father-in-law, but the rest of us had to dress it up with fruit cocktail and sweetened coll whip to get it down.
Best of luck to you!!! 
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Posted:
Nov 9, 2006 5:26 PM
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Im making Thanksgiving dinner for the first time this year... I was wondering how to make a homemade pie crust. I want to make a pumpkin cheesecake if anyone happens to have a yummy recipie for that too Thanks so much!
Ashley
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