My rhubarb is growing like mad this year and I have held off on making a
pie because my preferred pie pastry fats are Crisco or lard, which I am
supposed to avoid. Since my wife is not a rhubarb fan, that would leave
me to make the big sacrifice of finishing it off.

I found a recipe for pasty that is supposed to be heart healthy. It used
1-1/4 cup each of white flour and whole wheat, a bit of sugar and
salt, 4 Tbsps butter, 1/4 cup low fat sour cream, 3 Tbsps canola oil
and 4 Tblsp water.

I can't say that it is the best pasty I have ever made, but it is better
than the best that some people I know can make, and it was quite edible.
I can have pie again.

"Dave Smith" > wrote in message
om...
> My rhubarb is growing like mad this year and I have held off on making a
> pie because my preferred pie pastry fats are Crisco or lard, which I am
> supposed to avoid. Since my wife is not a rhubarb fan, that would leave me
> to make the big sacrifice of finishing it off.
>
> I found a recipe for pasty that is supposed to be heart healthy. It used
> 1-1/4 cup each of white flour and whole wheat, a bit of sugar and salt, 4
> Tbsps butter, 1/4 cup low fat sour cream, 3 Tbsps canola oil and 4 Tblsp
> water.
>
> I can't say that it is the best pasty I have ever made, but it is better
> than the best that some people I know can make, and it was quite edible.
> I can have pie again.

What makes it heart healthy?

Dave Smith wrote:
> My rhubarb is growing like mad this year and I have held off on making a
> pie because my preferred pie pastry fats are Crisco or lard, which I am
> supposed to avoid. Since my wife is not a rhubarb fan, that would leave
> me to make the big sacrifice of finishing it off.
>
> I found a recipe for pasty that is supposed to be heart healthy. It used
> 1-1/4 cup each of white flour and whole wheat, a bit of sugar and
> salt, 4 Tbsps butter, 1/4 cup low fat sour cream, 3 Tbsps canola oil
> and 4 Tblsp water.
>
> I can't say that it is the best pasty I have ever made, but it is better
> than the best that some people I know can make, and it was quite edible.
> I can have pie again.

That's great--and rhubarb is wonderful place to restart your pie
eating.

--
Jean B.

On May 20, 10:34*pm, "Julie Bove" > wrote:


> What makes it heart healthy?



It's healthy in the way that having a diet coke with an artery
choking meal is relatively healthier than having the meal with a real
coke. I eat very healthy foods, but I also put away a lot of what
might be considered trash. But when I do that I know what it is and
am willing to accept it. If my fear of disregarding my doctors orders
to avoid unhealthy foods were so great, I'd resort to eating healthy
foods, not trying to make healthier versions of what you're trying to
avoid. But there are no rules and I'm not knocking anyone for trying
to eat a healthier pie, it just sort of reminds me of the person who
buys a huge greasy meal and then healthfully washing it down with a no
calorie coke.

TJ

Here's another route you could try. My pastry recipe calls for:
8 oz cream cheese
l cup margarine
2 cups flour
1/2 teaspoon salt
This combination (as is) makes 2 fine pastry shells that even I can
manage easily. Since cream cheese and margarine both come in assorted
healthier forms, you might create one even better. Polly

On 21/05/2012 12:55 AM, Tommy Joe wrote:
> On May 20, 10:34 pm, "Julie > wrote:
>
>
>> What makes it heart healthy?
>
>
>
> It's healthy in the way that having a diet coke with an artery
> choking meal is relatively healthier than having the meal with a real
> coke. I eat very healthy foods, but I also put away a lot of what
> might be considered trash. But when I do that I know what it is and
> am willing to accept it. If my fear of disregarding my doctors orders
> to avoid unhealthy foods were so great, I'd resort to eating healthy
> foods, not trying to make healthier versions of what you're trying to
> avoid. But there are no rules and I'm not knocking anyone for trying
> to eat a healthier pie, it just sort of reminds me of the person who
> buys a huge greasy meal and then healthfully washing it down with a no
> calorie coke.
>


I suppose that is one way to look at it. In the case of pie pastry, one
of the major concerns is the use of saturated fats like lard and
vegetable shortening, which have been eliminated in this recipe. Another
is the use of white flour, and this one uses half whole wheat.

On Sun, 20 May 2012 20:16:35 -0400, Dave Smith
> wrote:

>My rhubarb is growing like mad this year and I have held off on making a
>pie because my preferred pie pastry fats are Crisco or lard, which I am
>supposed to avoid. Since my wife is not a rhubarb fan, that would leave
>me to make the big sacrifice of finishing it off.
>
>I found a recipe for pasty that is supposed to be heart healthy. It used
> 1-1/4 cup each of white flour and whole wheat, a bit of sugar and
>salt, 4 Tbsps butter, 1/4 cup low fat sour cream, 3 Tbsps canola oil
>and 4 Tblsp water.
>
>I can't say that it is the best pasty I have ever made, but it is better
>than the best that some people I know can make, and it was quite edible.
>I can have pie again.

Mine sure ain't! 1.5 sticks of BUTTER in each crust! Paula Dean would
approve!

But it's GOOD, man!! Nom nom nom! :-)

John Kuthe...

On 5/21/2012 8:49 AM, Dave Smith wrote:

> I suppose that is one way to look at it. In the case of pie pastry, one
> of the major concerns is the use of saturated fats like lard and
> vegetable shortening, which have been eliminated in this recipe. Another
> is the use of white flour, and this one uses half whole wheat.

Around here, the concern is more about carbs than fats. I make pie
crust with almond meal.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On May 21, 9:49*am, Dave Smith > wrote:

> I suppose that is one way to look at it. In the case of pie pastry, one
> of the major concerns is the use of saturated fats like lard and
> vegetable shortening, which have been eliminated in this recipe. Another
> is the use of white flour, and this one uses half whole wheat.


Sorry, just trying to see the humor in the situation. Well, I saw
the humor - trying to explain it would be a better description. I'm
all for healthier stuff that does not sacrifice taste. I eat pretty
healthy food but choose to use real butter when I want it, which is
not all the time. I think some of the unhealthier fats are unhealthy
more because of overuse than the item itself. Bacon fat for example,
it doesn't take a whole lot of it to fry a pan of potatoes with lots
of flavor. I remember that one from when I was a kid. Sure, it's
saturated fat, but nobody says you have to use a whole tub of the
stuff. Being a one time heavy smoker and drinker I know about
addictions and bad habits and I realize that some people have to cut
out certain foods completely for fear they won't be able to control
them. I can identify. But for those who have no problem with portion
control, I think the old fashioned way of using real butter or sugar
is better than using substitutes. Nobody says when you bake a pie you
have to eat the whole thing - although I could see myself doing it,
especially when I was younger.

TJ

On May 21, 2:42*pm, Janet Wilder > wrote:
On 5/21/2012 8:49 AM, Dave Smith wrote:



> > I suppose that is one way to look at it. In the case of pie pastry, one
> > of the major concerns is the use of saturated fats like lard and
> > vegetable shortening, which have been eliminated in this recipe. Another
> > is the use of white flour, and this one uses half whole wheat.


> Around here, the concern is more about carbs than fats. *I make pie
> crust with almond meal.


Whatever your concern, more power to you if you can create tasty
foods using healthier ingredients. In fact I believe that a creative
person can be chased away from making something the usual way and wind
up creating an even tastier dish using ingredients not called for. I
think that's great. I just saw humor in the pie crust thing because
it reminded me of a fat guy sitting down to a massive spaghetti dinner
and then orders a diet coke to wash it down.

TJ

On 21/05/2012 6:22 PM, Tommy Joe wrote:

> Sorry, just trying to see the humor in the situation. Well, I saw
> the humor - trying to explain it would be a better description. I'm
> all for healthier stuff that does not sacrifice taste. I eat pretty
> healthy food but choose to use real butter when I want it, which is
> not all the time. I think some of the unhealthier fats are unhealthy
> more because of overuse than the item itself. Bacon fat for example,
> it doesn't take a whole lot of it to fry a pan of potatoes with lots
> of flavor. I remember that one from when I was a kid. Sure, it's
> saturated fat, but nobody says you have to use a whole tub of the
> stuff. Being a one time heavy smoker and drinker I know about
> addictions and bad habits and I realize that some people have to cut
> out certain foods completely for fear they won't be able to control
> them. I can identify. But for those who have no problem with portion
> control, I think the old fashioned way of using real butter or sugar
> is better than using substitutes. Nobody says when you bake a pie you
> have to eat the whole thing - although I could see myself doing it,
> especially when I was younger.
>

Yep... portion control. While I never was into sweet drinks like soft
drinks, I have always had a weakness for sweet pastries. My wife used to
hassle me about having seconds of pie, but I always figured that fresh
baked goods always tasted best when freshly baked and that they were
only going to deteriorate as the days went by. It was especially bad
with rhubarb because it is one of my favourites and she does not like it
at all.

Those days are gone. No more Timmy's donuts with my coffee. Pastries are
a rare treat.

Dave Smith wrote:
>
> I suppose that is one way to look at it. In the case of pie pastry, one
> of the major concerns is the use of saturated fats like lard and
> vegetable shortening, which have been eliminated in this recipe. Another
> is the use of white flour, and this one uses half whole wheat.

More than half the fat is butter, so I'd say it
was "reduced risk" rather than "heart healthy".

Perhaps you could substitute one of the new
margarines for the fat. Some are hard like
butter but free of saturated fat and trans fat.
I don't know what they're using or how they
do that, but it might work in a pie crust.

I believe the manufacturers mostly use their
own methods to achieve this, so if one brand
doesn't work in a pie crust, that doesn't mean
every brand is like that. I wouldn't be
surprised if most or all of them don't work
in a pie crust, because stick margarine is
mostly used as a spread rather than in baking,
so it would be formulated for that purpose.

On May 21, 6:40*pm, Dave Smith > wrote:

> Yep... portion control. While I never was into sweet drinks like soft
> drinks, I have always had a weakness for sweet pastries. My wife used to
> hassle me about having seconds of pie, but I always figured that fresh
> baked *goods always tasted best when freshly baked and that they were
> only going to deteriorate as the days went by. It was especially bad
> with rhubarb because it is one of my favourites and she does not like it
> at all.
>
> Those days are gone. No more Timmy's donuts with my coffee. Pastries are
> a rare treat.


I smoke weed and lie around a lot which causes me to snack a lot.
But I eat good food otherwise. I have a problem with portion control
with certain foods more than others. For a long time I wouldn't allow
myself to have peanut butter around because I knew I might eat the
whole jar in one night. Ice cream sandwiches, same thing. Only 100
calories - 3 per day would not be bad at all for one who eats well.
But I rarely hold it to 3. I've been known to put away 12 in a
night. So I don't keep those around anymore either. A few years ago
I bought some small dinner plates at the dollar store. I love them.
Perfect for a good meal that takes up the whole plate. I'm making my
light red kidney beans, meat, garlic, butter, and mint mixture
tomorrow. Each day I take the base and add something to it in the
microwave - spinach and maybe a small bit of potato microwaved
earlier. I make a one pot meal of it. Anyway, yes, portion control
is it. All the complicated diets are complicated sounding on purpose,
because people want to pretend they don't know how to eat right. Put
30 people on a life raft for 3 months, I guarantee they're coming back
thin, I don't care what kind of metabolism they have.

TJ

"Tommy Joe" > wrote in message
...
On May 21, 6:40 pm, Dave Smith > wrote:

> Yep... portion control. While I never was into sweet drinks like soft
> drinks, I have always had a weakness for sweet pastries. My wife used to
> hassle me about having seconds of pie, but I always figured that fresh
> baked goods always tasted best when freshly baked and that they were
> only going to deteriorate as the days went by. It was especially bad
> with rhubarb because it is one of my favourites and she does not like it
> at all.
>
> Those days are gone. No more Timmy's donuts with my coffee. Pastries are
> a rare treat.


I smoke weed and lie around a lot which causes me to snack a lot.
But I eat good food otherwise. I have a problem with portion control
with certain foods more than others. For a long time I wouldn't allow
myself to have peanut butter around because I knew I might eat the
whole jar in one night. Ice cream sandwiches, same thing. Only 100
calories - 3 per day would not be bad at all for one who eats well.
But I rarely hold it to 3. I've been known to put away 12 in a
night. So I don't keep those around anymore either. A few years ago
I bought some small dinner plates at the dollar store. I love them.
Perfect for a good meal that takes up the whole plate. I'm making my
light red kidney beans, meat, garlic, butter, and mint mixture
tomorrow. Each day I take the base and add something to it in the
microwave - spinach and maybe a small bit of potato microwaved
earlier. I make a one pot meal of it. Anyway, yes, portion control
is it. All the complicated diets are complicated sounding on purpose,
because people want to pretend they don't know how to eat right. Put
30 people on a life raft for 3 months, I guarantee they're coming back
thin, I don't care what kind of metabolism they have.

TJ

with that many people, the cannibal will come back plenty fat.

Dave Smith wrote:
> On 21/05/2012 12:55 AM, Tommy Joe wrote:
>> On May 20, 10:34 pm, "Julie > wrote:
>>
>>
>>> What makes it heart healthy?
>>
>>
>>
>> It's healthy in the way that having a diet coke with an artery
>> choking meal is relatively healthier than having the meal with a real
>> coke. I eat very healthy foods, but I also put away a lot of what
>> might be considered trash. But when I do that I know what it is and
>> am willing to accept it. If my fear of disregarding my doctors orders
>> to avoid unhealthy foods were so great, I'd resort to eating healthy
>> foods, not trying to make healthier versions of what you're trying to
>> avoid. But there are no rules and I'm not knocking anyone for trying
>> to eat a healthier pie, it just sort of reminds me of the person who
>> buys a huge greasy meal and then healthfully washing it down with a no
>> calorie coke.
>>
>
>
> I suppose that is one way to look at it. In the case of pie pastry, one
> of the major concerns is the use of saturated fats like lard and
> vegetable shortening, which have been eliminated in this recipe. Another
> is the use of white flour, and this one uses half whole wheat.

Butter and low-fat sour cream contain saturated fat.

--
Jean B.

On May 22, 2:08*am, "Pico Rico" > wrote:

> with that many people, the cannibal will come back plenty fat.



Hah hah, good one. At first I didn't know what you were responding
to, but I quickly figured it out. Yes, it would be an elimination
competition like the ones we see on tv, slowly whittling it down to
just 4 or 5 people who make pacts with each other to not kill each
other under any circumstance - but they know they're lying if they get
hungry enough, which they do - and soon ala survival of the fittest
the majority finds by instinct the one least deserving to live and
slaughter that person for the meat. The dead ones go bad, so it's not
like one can munch on them over a period of weeks. You've got to let
them go. So finally it comes down to just two people which is the one
that should be televised, because it's sure to be a really exciting
contest. But yes your post was funny, the lone survivor coming back
fat - suspect number one for sure.

TJ