OT - Gwen's pie crust recipe

Gwen, I have never before tried baking dessert items and have a few
questions.

You wrote: Place a quantity between two sheets of glad bake, roll
out , turn the dough into the dish by just turning the paper
over and cook at about 200c for around 1 to 15 minutes.

David: I don't understand those instructions, What is glad bake,
and do you leave this on during baking? Also, it sounds like you
could convert this into a cracker recipe by for example using less
sugar, maybe adding a bit of salt, and sprinkling sesame seeds onto
the top and pressing them in before baking - is this so?

Thanks! David

David,
I can answer this one. Glad bake is what we call wax paper. YOu roll out the
dough between two sheets. Peel off the top one, turn it upside down into the
pie plate, and peel off the other one. That way, you handle the dough less.
This is how my mother (who is also from Australia) used to do it.
I don't think that it would make a cracker, though, but you could certainly
try it.
HTH
Katherine

David Sky wrote:
Gwen, I have never before tried baking dessert items and have a few
questions.

You wrote: Place a quantity between two sheets of glad bake, roll
out , turn the dough into the dish by just turning the paper
over and cook at about 200c for around 1 to 15 minutes.

David: I don't understand those instructions, What is glad bake,
and do you leave this on during baking? Also, it sounds like you
could convert this into a cracker recipe by for example using less
sugar, maybe adding a bit of salt, and sprinkling sesame seeds onto
the top and pressing them in before baking - is this so?

Thanks! David

Hi David! Katherine already answered your question about the "glad bake".
I just wanted to welcome you to the newsgroup. I saw your first posting as
I was skimming through all of the messages yesterday, but wasn't really
feeling up to reading them all. Still not totally up to par, but I am
feeling well enough to post a couple of messages today, and since you're new
here, I wanted to welcome you!

You'll find that we get off topic (from yarn) quite a bit on here, but we
care about each other as friends and therefore talk like friends do while
sitting around. I have to admit I'm one of the worst ones for doing that,
even starting the off topic conversations a lot of times.

Anyway, I hope you find us to your liking and that you will stick around and
become part of our family too.

Hugs,
Gemini ( from Ontario )

Yes ,David, leave out the sugar and you have an pastry to which you may add
savoury things - Glad bake is a baking paper and not normally left on in
the oven when cooking pies or biscuits ( cookies)

It just makes the rolling out easier - no flouring needed and no sticking to
the roller and you can roll it as thick or thin as you like because it will
not break when putting it into the pie dish. Just take off the top layer of
the paper and then you can even place the pie dish on to the dough and run a
knife around to get the exact size and then just tip it up and peel off the
paper.

I also use this paper when I am roasting meat and vegetables - first I line
the baking dish with a sheet of it ( no more dirty baking dishes to wash)
and then I lay a sheet over the roast ( no more dirty ovens to clean) and it
browns through the paper just as well as without it.

It is god's gift to the baking fraternity. I could not live without it,
Glad is a trade name, there are other brands - I buy the cheapest at the
time but Glad is the well know brand. Here it only costs about $2 or less
for a 5 metre X 60cm roll

God Bless Gwen
Here one finds it on the super market shelf with all the plastic wraps,
foil, plastic sandwich bags etc etc

--

Gwen Kelly


"David Sky" wrote in message
news:Pine.GSO.4.43.0509172250460.3905-100000@earth...
Gwen, I have never before tried baking dessert items and have a few
questions.

You wrote: Place a quantity between two sheets of glad bake, roll
out , turn the dough into the dish by just turning the paper
over and cook at about 200c for around 1 to 15 minutes.

David: I don't understand those instructions, What is glad bake,
and do you leave this on during baking? Also, it sounds like you
could convert this into a cracker recipe by for example using less
sugar, maybe adding a bit of salt, and sprinkling sesame seeds onto
the top and pressing them in before baking - is this so?

Thanks! David

Sorry, David, I did not realise until I read Gemini's post that you are new
to this great group. So a very big welcome indeed and I hope to see lots
more post from you in the future god Bless Gwen

--

Gwen Kelly


"David Sky" wrote in message
news:Pine.GSO.4.43.0509172250460.3905-100000@earth...
Gwen, I have never before tried baking dessert items and have a few
questions.

You wrote: Place a quantity between two sheets of glad bake, roll
out , turn the dough into the dish by just turning the paper
over and cook at about 200c for around 1 to 15 minutes.

David: I don't understand those instructions, What is glad bake,
and do you leave this on during baking? Also, it sounds like you
could convert this into a cracker recipe by for example using less
sugar, maybe adding a bit of salt, and sprinkling sesame seeds onto
the top and pressing them in before baking - is this so?

Thanks! David

Hi Katherine,

Thanks very much for your clarification!

David

On Sun, 18 Sep 2005, Katherine wrote:

David,
I can answer this one. Glad bake is what we call wax paper. YOu roll out the
dough between two sheets. Peel off the top one, turn it upside down into the
pie plate, and peel off the other one. That way, you handle the dough less.
This is how my mother (who is also from Australia) used to do it.
I don't think that it would make a cracker, though, but you could certainly
try it.
HTH
Katherine

David Sky wrote:
Gwen, I have never before tried baking dessert items and have a few
questions.

You wrote: Place a quantity between two sheets of glad bake, roll
out , turn the dough into the dish by just turning the paper
over and cook at about 200c for around 1 to 15 minutes.

David: I don't understand those instructions, What is glad bake,
and do you leave this on during baking? Also, it sounds like you
could convert this into a cracker recipe by for example using less
sugar, maybe adding a bit of salt, and sprinkling sesame seeds onto
the top and pressing them in before baking - is this so?

Thanks! David

Gemini,

Thanks for your welcome... I have already found an 'off-topic' answer to
something I had been wondering about for years... Gwen's pie crust, it
sounds very easy to make!

cheers, glad to hear you are feeling a little better today,

David in Vancouver



On Sun, 18 Sep 2005, it was written:

Hi David! Katherine already answered your question about the "glad bake".
I just wanted to welcome you to the newsgroup. I saw your first posting as
I was skimming through all of the messages yesterday, but wasn't really
feeling up to reading them all. Still not totally up to par, but I am
feeling well enough to post a couple of messages today, and since you're new
here, I wanted to welcome you!

You'll find that we get off topic (from yarn) quite a bit on here, but we
care about each other as friends and therefore talk like friends do while
sitting around. I have to admit I'm one of the worst ones for doing that,
even starting the off topic conversations a lot of times.

Anyway, I hope you find us to your liking and that you will stick around and
become part of our family too.

Hugs,
Gemini ( from Ontario )

Gwen,

thanks very much for further detailed baking tips! I'm hungry already!

David

On Mon, 19 Sep 2005, Gwendoline Kelly wrote:

Yes ,David, leave out the sugar and you have an pastry to which you may add
savoury things - Glad bake is a baking paper and not normally left on in
the oven when cooking pies or biscuits ( cookies)

It just makes the rolling out easier - no flouring needed and no sticking to
the roller and you can roll it as thick or thin as you like because it will
not break when putting it into the pie dish. Just take off the top layer of
the paper and then you can even place the pie dish on to the dough and run a
knife around to get the exact size and then just tip it up and peel off the
paper.

I also use this paper when I am roasting meat and vegetables - first I line
the baking dish with a sheet of it ( no more dirty baking dishes to wash)
and then I lay a sheet over the roast ( no more dirty ovens to clean) and it
browns through the paper just as well as without it.

It is god's gift to the baking fraternity. I could not live without it,
Glad is a trade name, there are other brands - I buy the cheapest at the
time but Glad is the well know brand. Here it only costs about $2 or less
for a 5 metre X 60cm roll

God Bless Gwen
Here one finds it on the super market shelf with all the plastic wraps,
foil, plastic sandwich bags etc etc

--

Gwen Kelly


"David Sky" wrote in message
news:Pine.GSO.4.43.0509172250460.3905-100000@earth...
Gwen, I have never before tried baking dessert items and have a few
questions.

You wrote: Place a quantity between two sheets of glad bake, roll
out , turn the dough into the dish by just turning the paper
over and cook at about 200c for around 1 to 15 minutes.

David: I don't understand those instructions, What is glad bake,
and do you leave this on during baking? Also, it sounds like you
could convert this into a cracker recipe by for example using less
sugar, maybe adding a bit of salt, and sprinkling sesame seeds onto
the top and pressing them in before baking - is this so?

Thanks! David

Thanks very much Gwen, I hope I can contribute to this group, as I have
already learned from you people!

David

On Mon, 19 Sep 2005, Gwendoline Kelly wrote:

Sorry, David, I did not realise until I read Gemini's post that you are new
to this great group. So a very big welcome indeed and I hope to see lots
more post from you in the future god Bless Gwen

--

Gwen Kelly


"David Sky" wrote in message
news:Pine.GSO.4.43.0509172250460.3905-100000@earth...
Gwen, I have never before tried baking dessert items and have a few
questions.

You wrote: Place a quantity between two sheets of glad bake, roll
out , turn the dough into the dish by just turning the paper
over and cook at about 200c for around 1 to 15 minutes.

David: I don't understand those instructions, What is glad bake,
and do you leave this on during baking? Also, it sounds like you
could convert this into a cracker recipe by for example using less
sugar, maybe adding a bit of salt, and sprinkling sesame seeds onto
the top and pressing them in before baking - is this so?

Thanks! David

You're welcome, David.

Katherine

David Sky wrote:
Hi Katherine,

Thanks very much for your clarification!

David

On Sun, 18 Sep 2005, Katherine wrote:

David,
I can answer this one. Glad bake is what we call wax paper. YOu roll
out the dough between two sheets. Peel off the top one, turn it
upside down into the pie plate, and peel off the other one. That
way, you handle the dough less. This is how my mother (who is also
from Australia) used to do it.
I don't think that it would make a cracker, though, but you could
certainly try it.
HTH
Katherine

David Sky wrote:
Gwen, I have never before tried baking dessert items and have a few
questions.

You wrote: Place a quantity between two sheets of glad bake, roll
out , turn the dough into the dish by just turning the paper
over and cook at about 200c for around 1 to 15 minutes.

David: I don't understand those instructions, What is glad bake,
and do you leave this on during baking? Also, it sounds like you
could convert this into a cracker recipe by for example using less
sugar, maybe adding a bit of salt, and sprinkling sesame seeds onto
the top and pressing them in before baking - is this so?

Thanks! David