Ask Granny for 04/08/98

Hello my friends I wish you well - and I wish my cold away. Wouldn’t it be
nice if you could do that?  Spring is here with a vengeance - tornadoes all
around  the ridge, birds building nests in every corner, and the little
children running around barefoot. Redbud trees are putting on the best
display in years so this cold spell we’re having must be Redbud winter. The
dogwood trees are not far behind so maybe we’ll have dogwood winter
overlapping. Can locust winter be far behind? Then there’s always Blackberry
winter!
  Wildflowers are brightening the flowerbeds and all the little nooks and
crannies they’ve snuck into. Especially venturesome are the white violets -
I set them out in the middle of our property and they are busily colonizing
their way from one end to the other. I’m not complaining—yet. A pretty
little scalloped leaf plant will no doubt keep the violets in check. One
plant of this little cutie with pink flowers has spread from one end of the
property to the other in just a few years time.
  Strawberries are blooming down in the garden and asparagus is growing tall
in the row. The bed of this tall green and delicious plant that was here
when we moved in has yet to show  any growth. I’m sure looking forward to
"Spring time soup!" It seems like the Rhubarb is taking forever to get big
enough for making a Rhubarb custard pie—maybe I’m watching it too close!  I’ll

share some Pie Crust recipes so you will be ready when the big day
arrives, OK? _

Freezer Pie Crust
This recipe keeps in the
freezer very well
5 cups flour
2 teaspoons baking powder
2 1/2 cups shortening
1 egg, beaten
1 tablespoon vinegar
Water
Mix flour and baking powder
Cut in shortening well, Place
beaten egg in cup, add vinegar
and enough water to measure 1
Cup liquid. Mix into flour
mixture. Divide dough into balls,
each ball to make single crust.
Freeze or refrigerate up to five
days.
7-Up Pie Crust
This is easier than it sounds
and makes a good pie.
2 cups flour
1 teaspoon salt
1 teaspoon sugar
3/4 cup shortening
½ cup MINUS 1 table-
spoon freshly opened,
cold 7-Up.
Sift together flour, salt and
sugar in mixing bowl. Using
pastry blender, cut shortening into
flour mixture until crumbly. Add
7-Up and mix well. Dough will be
sticky. Lightly flour board. Cut
dough into two parts, one slightly
larger for bottom crust. Shape
larger portion of dough into a ball
and flatten. Roll carefully, keeping
it circular, until large enough
for the pan. Place in pan, add
filling and roll top crust the same
way. Seal edges. Sprinkle top
lightly with sugar and cut slits.
Trim off extra dough around
edges. Bake at 350~F. until the
crust is light brown.
Hint: I have better luck using
the counter than a board there's
more elbow room!
Let me hear from you at either 1417 Lakeview tr, Clarksville, TN 37040 or
askgranny@juno.com

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