baking again

finally got my oven working again, so after some test quesadillas I did a loaf of sourdough last night and am doing a pie today. Was going to do a pork roast too, but it didn't get thawed so will postpone that until tomorrow. Will do some buns for hamburgers, though.

The baking item that was really new for me is my first lard crust. I make tamales at x-mas and do use it there, until this year the only place I have used it. The day I did the shopping for the tamale ingredients I got stuck buying a large bucket instead of the single lb box I usually get. So Have been experimenting - it really fries nicely, I must say. The pie crust looks really nice and I will report back on how it turns out. I doubt I will be switching but I'm too cheap to throw food away so it is interesting to see how it works.

:hi: and it looks like you're off to a great start!

used to use it exclusively in her pies. Wow, what a difference. We all used to fight over her pies. :)

great crust! 2 things I noticed - it was much easier to handle the dough, usually when I use this bigger pie plate I have to do at least one or two repairs in the crust or top, but with the lard the dough seemed much more flexible or elastic - that was nice

the other was the aroma while it was baking - just a little funky until the fruit and cinnamon kicked in. Nothing I couldn't live with but not as pleasant as crisco.

the texture was fabulous (although to be fair to myself I am pretty good at pie crust - inherited the talent from my Grandmother) nice and flaky, no sogginess at all.

:-)

well done, beautifully well done!
Your grandmother would be proud!

than the crisco crusts.