Guest guest Posted September 11, 2000 Report Share Posted September 11, 2000 ><< Do you have a spelt pie crust recipe? We just returned home from > picking apples this morning and a pie would be awesome! >No I wish I did ! Sorry ! In " Cook Right 4 Your Type, " there's a recipe for apple pie that uses spelt flour. Pgs. 314-315. Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2009 Report Share Posted June 18, 2009 Yes I¹d love the pie crust recipe. My mom makes pie crust often and has switched over a lot of her flour, but hasn¹t tried the CO yet, even though she¹s talked about it at my suggestion chantelle On 6/17/09 10:41 PM, " nah " <spthompson49@...> wrote: > > > > > > Duncan, > > Thank you for your continued suggestions and good will. > > Unfortunately I think this is not the time for me to try whey, but I'm taking > the selenium faithfully and have just ordered the MegaHydrate (from > Amazon.com....$39.90 with no tax and free shipping). I'll keep the whey in > mind for the day when I've slept well for 1 month straight. > > Dr Flanagan has incredible credentials! > > http://www.phisciences.com/about_dr_flanagan.html > > I found a page on his site that answered my question about the difference > between MegaH and MegaHydrate: > > http://www.phisciences.com/Pre/PS_FAQ.html > > Maybe I failed to mention that my blood work showed vitamin B12 and folic acid > anemia. So Source Naturals B-125 seems to work wonders for calm, balanced > daytime energy. Am also taking extra B12 by the drops, over 1000 mcg per day > and 1600 mcg folic acid per day. > > Magnesium and potassium were in a good range. My doc wanted me to get 5000IU > of vitamin D, but omg....the supplements are getting a bit overwhelming. I > just packaged 2 weeks worth in cellophane bags, sealed with the professional > sealer I got a few years ago. It seems all I do all day long is think about > my health, exercise, water intake, carbs and putting that dang B12 under my > tongue. I intend to live 1000 years. (That wasn't a typo.) So, this is a > whole lot young to be taking this much stuff! I guess we just have to > consider that we're in the primitive stages of immortality. Things will get > better. > > And....I've discovered that coconut oil makes a wonderful pie crust! If > anyone wants the recipe, I'll be happy to share it. > > Cheers! > > nah > > >> > >> > nah; I meant Mega-H is the most potent antioxidant, and I was thinking >> of another similar but MLM product Microhydrin as well. Yes I have >> professional experience with it; a few people say that of all the supplements >> it was felt when Mega-H was discontinued. >> > >> > If I had a viral infection I'd use undenatured whey selenium and ozone. >> I've hosted HepC for about 35 years. My M.D. thinks I may have gone >> seronegative and suggested another PCR to find out because of my perfect >> liver/blood panel. That's probably without the ozone because I started >> rashing out several years ago and stopped taking treatments after about 12 >> sessions. >> > >> > I think electrolyte imbalance due to dehydration is likely; In myself I >> notice that prolonged exercise frequently results in charlyhorses in some of >> the muscles I'm not really working that hard. I also get tremors kind of like >> rattling inside given enough exertion. Low magnesium and potassium would be >> my best guess, knowing that these are primary deficiencies in much of the >> population anyway. >> > >> > >> > Duncan >> > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2009 Report Share Posted June 18, 2009 Oh, happy to share this! It's such a treat. When I make pie, I use organic, white, unbleached flour. I've tried WW flour, but ultimately it's never quite as tasty or well-received, so I figure if one is going to splurge, make it worthwhile. This makes a double crust. Inside the crust I use fresh, organic if available, fruit, 1/4-1/2 of the sugar usually called for (and if it was just for me, I'd omit the sugar entirely, but I use organic cane sugar), 3 tablespoons of flour and sometimes a little butter if I think of it. It's fine without it, too. The crust: 4 scant cups unbleached, white flour 2 tsp sea salt 1 cup VCO 6 tablespoons chilled water First combine the flour and salt. Add the VCO in liquid form. Stir thoroughly with a fork, but do not knead. Add the ice water and stir thoroughly but again do not knead. (I do this part with my hands.) It should be wet enough to hold together. You'll see ripples in the dough, which will result in a flaky crust. Then just roll in out to 1/4 " or less. Keep it on the thin side for a light, flaky crust. With the oil I use, there's a very slight coco-nutty flavor to the crust, but that usually goes well with any fruit. So far I've tried apple, blueberry, and rhubarb/cherry. Yum! (And I usually only eat about 1/12 of the pie myself and give the rest away to happy victims.) cheers! nah > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 19, 2009 Report Share Posted June 19, 2009 I'd love the recipe, thank you........... Blessings, Margaret Heaven is within us. It has nothing ultimately to do with thoughts of someone else, and everything to do with what we choose to think - not just about one person, but about all people. nne on **************Download the AOL Classifieds Toolbar for local deals at your fingertips. (http://toolbar.aol.com/aolclassifieds/download.html?ncid=emlcntusdown00000004) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2009 Report Share Posted June 23, 2009 Thanks for sharing. This is quite similar to mom¹s recipe except hers has some vinegar and egg. Her¹s makes four crusts. I had thought of trying hers and just substituing VCO so this gives me ideas to go on , far as proportions. I am going to try yours as written, maybe today! Chantelle Ps-in her current recipe, we really like the flavor that using part WW flour gives. I can see how with all WW it might be too much. On 6/18/09 9:09 PM, " nah " <spthompson49@...> wrote: > > > > > > Oh, happy to share this! It's such a treat. When I make pie, I use organic, > white, unbleached flour. I've tried WW flour, but ultimately it's never quite > as tasty or well-received, so I figure if one is going to splurge, make it > worthwhile. > > This makes a double crust. Inside the crust I use fresh, organic if > available, fruit, 1/4-1/2 of the sugar usually called for (and if it was just > for me, I'd omit the sugar entirely, but I use organic cane sugar), 3 > tablespoons of flour and sometimes a little butter if I think of it. It's > fine without it, too. > > The crust: > > 4 scant cups unbleached, white flour > 2 tsp sea salt > 1 cup VCO > 6 tablespoons chilled water > > First combine the flour and salt. Add the VCO in liquid form. Stir > thoroughly with a fork, but do not knead. Add the ice water and stir > thoroughly but again do not knead. (I do this part with my hands.) It should > be wet enough to hold together. You'll see ripples in the dough, which will > result in a flaky crust. Then just roll in out to 1/4 " or less. Keep it on > the thin side for a light, flaky crust. > > With the oil I use, there's a very slight coco-nutty flavor to the crust, but > that usually goes well with any fruit. So far I've tried apple, blueberry, > and rhubarb/cherry. Yum! (And I usually only eat about 1/12 of the pie > myself and give the rest away to happy victims.) > > cheers! > > nah > > >> > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2009 Report Share Posted June 24, 2009 try repkacing one cup pf white flour with coconut floue a high fibre product and contains no gluten check this site for details http://www.coconutresearchcenter.org/newsletter-sample.htm On 6/23/09, Chantelle <fullygrateful@...> wrote: > Thanks for sharing. This is quite similar to mom¹s recipe except hers has > some vinegar and egg. Her¹s makes four crusts. I had thought of trying hers > and just substituing VCO so this gives me ideas to go on , far as > proportions. I am going to try yours as written, maybe today! > > Chantelle > > Ps-in her current recipe, we really like the flavor that using part WW flour > gives. I can see how with all WW it might be too much. > > > On 6/18/09 9:09 PM, " nah " <spthompson49@...> wrote: > >> >> >> >> >> >> Oh, happy to share this! It's such a treat. When I make pie, I use >> organic, >> white, unbleached flour. I've tried WW flour, but ultimately it's never >> quite >> as tasty or well-received, so I figure if one is going to splurge, make it >> worthwhile. >> >> This makes a double crust. Inside the crust I use fresh, organic if >> available, fruit, 1/4-1/2 of the sugar usually called for (and if it was >> just >> for me, I'd omit the sugar entirely, but I use organic cane sugar), 3 >> tablespoons of flour and sometimes a little butter if I think of it. It's >> fine without it, too. >> >> The crust: >> >> 4 scant cups unbleached, white flour >> 2 tsp sea salt >> 1 cup VCO >> 6 tablespoons chilled water >> >> First combine the flour and salt. Add the VCO in liquid form. Stir >> thoroughly with a fork, but do not knead. Add the ice water and stir >> thoroughly but again do not knead. (I do this part with my hands.) It >> should >> be wet enough to hold together. You'll see ripples in the dough, which >> will >> result in a flaky crust. Then just roll in out to 1/4 " or less. Keep it >> on >> the thin side for a light, flaky crust. >> >> With the oil I use, there's a very slight coco-nutty flavor to the crust, >> but >> that usually goes well with any fruit. So far I've tried apple, >> blueberry, >> and rhubarb/cherry. Yum! (And I usually only eat about 1/12 of the pie >> myself and give the rest away to happy victims.) >> >> cheers! >> >> nah >> >> >>> > >> >> >> >> >> > > > > > Quote Link to comment Share on other sites More sharing options...
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