tag:blogger.com,1999:blog-1857678181060967062.post984912068316994745..comments2024-03-05T00:09:39.771-06:00Comments on Cooking From Scratch: Super Flaky Tender Pie CrustTarahttp://www.blogger.com/profile/03210502209544361905noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1857678181060967062.post-83035617370246518972013-01-07T10:40:43.084-06:002013-01-07T10:40:43.084-06:00very nice thank you so much =)very nice thank you so much =)موسوعة الطبخhttp://encyclopediatabkhe.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-1857678181060967062.post-46944043512277816382012-12-23T12:14:22.701-06:002012-12-23T12:14:22.701-06:00I sure did. I love using any leftover dough to mak...I sure did. I love using any leftover dough to make these little pinwheels (to be honest, sometimes I make the crust just to make the pinwheels - very dangerous!). I posted the pinwheels early on in my blogging career. You can see the post here: http://cooking-from-scratch.blogspot.com/2009/05/i-dont-know-about-you-but-every-time.html or search for "pinwheels" in the search box at the top left of the page. In general, though, I don't measure the butter, sugar, or cinnamon. I simply smear and thin layer of butter and generously sprinkle with both sugar and cinnamon. They always turn out delicious! Tarahttps://www.blogger.com/profile/03210502209544361905noreply@blogger.comtag:blogger.com,1999:blog-1857678181060967062.post-18087177282049064972012-12-23T11:59:05.316-06:002012-12-23T11:59:05.316-06:00Hi Tara, Did you use the pie crust receipe to mak...Hi Tara, Did you use the pie crust receipe to make the cute cinnamon rolls in the picture? If so how much cinnamon and sugar did you use. And how long did you bake them. Thanks for a wonderful blog. I enjoy reading is so much. Merry Christmas!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1857678181060967062.post-14677124493840870922012-12-18T07:59:52.191-06:002012-12-18T07:59:52.191-06:00Hi KJ, I had to do a little reading before I could...Hi KJ, I had to do a little reading before I could get back to you... I would definitely NOT substitute self-rising flour for cake flour in this case. The suggestion from Cook's Thesaurus may have merit and I would give it a try. Ultimately, the purpose of the cake flour in this recipe is to lower the protein content without having to have another type of flour in my cupboard. Ideally, I would use pastry flour for all of the flour, but I went half and half to approximate that result. (I already keep whole wheat, white whole wheat, all purpose, and cake flour on hand at all times; I just can't store another bin of flour!). I think your pizza and pasta flour may actually be close to pastry flour, but I can't be 100% sure. Is it really three zeros and not two? This flour translation is harder than I thought! ;-) Let me know how it goes! I'm very interested in hearing!Tarahttps://www.blogger.com/profile/03210502209544361905noreply@blogger.comtag:blogger.com,1999:blog-1857678181060967062.post-20200755192279249022012-12-16T19:27:26.033-06:002012-12-16T19:27:26.033-06:00I have another Australia based question for you......I have another Australia based question for you... <br /><br />I have looked up "cake flour" on Cook's Thesaurus and found this: "Substitute 7/8 cup all-purpose flour for each cup of cake flour and add 2 tablespoons of cornstarch for every 7/8 cup all-purpose flour used. Cakes made with all purpose flour tend to be less delicate and crumbly" <br /><br />Which is good, because I thought that 'cake flour' was maybe what we call Self Raising flour. We only have '000' flour for pasta & pizza, 'baker's flour' for making bread, but mostly plain flour (maybe all purpose flour?) and SR or Self Raising flour, the last two coming in 'plain' (white) or 'wholemeal' (whole wheat) so some of yours require some translating for me. Thank you for telling me what a stick of butter was in your croissant recipe, I really appreciate it! :-) <br /><br />Thanks again for walking me through all the translations! I love, love, love your site! It's so refreshing to read a blog from The States that doesn't ask me to use 3 cans of cinnabon dough for monkey bread! Thank you! KJhttps://www.blogger.com/profile/15629851702667568619noreply@blogger.comtag:blogger.com,1999:blog-1857678181060967062.post-86685499470367316122012-12-13T15:18:32.407-06:002012-12-13T15:18:32.407-06:00Ha ha! I'm sure Doug will be crushed. ;-) I ho...Ha ha! I'm sure Doug will be crushed. ;-) I hope you and your boys are having a wonderful Christmas season!Tarahttps://www.blogger.com/profile/03210502209544361905noreply@blogger.comtag:blogger.com,1999:blog-1857678181060967062.post-39052074365341410662012-12-13T14:28:15.015-06:002012-12-13T14:28:15.015-06:00Since you taught me how to make crust I am happy t...Since you taught me how to make crust I am happy to try and new recipe you are using! I will be forced to make a pie this weekend... I know Doug will be very upset :)<br />tanya Cosmininoreply@blogger.com