My mother used to make very sweet crumbly tart bases with pastry that
you did not roll, just pressed into tin (think it had lot of butter)( it
just looked like crumbs but when blind baked it was like a crunchy
biscuit (cookie)vaguely shortbready, looking for recipe.
In this day and age it probably has miles to much sugar

On Thursday, June 20, 2019 at 5:45:21 PM UTC-10, FMurtz wrote:
> My mother used to make very sweet crumbly tart bases with pastry that
> you did not roll, just pressed into tin (think it had lot of butter)( it
> just looked like crumbs but when blind baked it was like a crunchy
> biscuit (cookie)vaguely shortbready, looking for recipe.
> In this day and age it probably has miles to much sugar

If you ask me, sugar will never fall
out of fashion. I predict that sugar
will always be loved, now and forever.

FMurtz wrote:
> My mother used to make very sweet crumbly tart bases with pastry that
> you did not roll, just pressed into tin (think it had lot of butter)( it
> just looked like crumbs but when blind baked it was like a crunchy
> biscuit (cookie)vaguely shortbready, looking for recipe.
> In this day and age it probably has miles to much sugar

short crust pastry perhaps? does not appear to
have sugar added, but i'm sure you could if you
wanted a sweeter result. usually the fillings are
sweet enough to me.


songbird

On Thursday, June 20, 2019 at 11:45:21 PM UTC-4, FMurtz wrote:
> My mother used to make very sweet crumbly tart bases with pastry that
> you did not roll, just pressed into tin (think it had lot of butter)( it
> just looked like crumbs but when blind baked it was like a crunchy
> biscuit (cookie)vaguely shortbready, looking for recipe.
> In this day and age it probably has miles to much sugar

This might be too much like regular pie crust:

<https://www.splendidtable.org/recipes/shortcut-piecrust>

This says "shortbread" in the name, which would suggest it's more
crumbly:

<https://www.marthastewart.com/319153/press-in-shortbread-pie-crust>

I'm not much of a baker, but I'd consider both of these sources
reliable.

Cindy Hamilton

"dsi1" > wrote in message
...
> On Thursday, June 20, 2019 at 5:45:21 PM UTC-10, FMurtz wrote:
>> My mother used to make very sweet crumbly tart bases with pastry that
>> you did not roll, just pressed into tin (think it had lot of butter)( it
>> just looked like crumbs but when blind baked it was like a crunchy
>> biscuit (cookie)vaguely shortbready, looking for recipe.
>> In this day and age it probably has miles to much sugar
>
> If you ask me, sugar will never fall
> out of fashion. I predict that sugar
> will always be loved, now and forever.

One of my friends was raving about this Monk Fruit sweetener that you could
swap cup for cup for sugar. No calories or carbs. Sounded fishy. Every brand
I saw had Erythritol sweetener in it. Horrible stuff. Leaves a weird cooling
sensation in the mouth. Might be okay for something mint flavored or
something served cold but it's sure not the healthy stuff it's touted to be!

"songbird" > wrote in message
...
> FMurtz wrote:
>> My mother used to make very sweet crumbly tart bases with pastry that
>> you did not roll, just pressed into tin (think it had lot of butter)( it
>> just looked like crumbs but when blind baked it was like a crunchy
>> biscuit (cookie)vaguely shortbready, looking for recipe.
>> In this day and age it probably has miles to much sugar
>
> short crust pastry perhaps? does not appear to
> have sugar added, but i'm sure you could if you
> wanted a sweeter result. usually the fillings are
> sweet enough to me.

I have used Shortbread for tarts. Mine isn't super sweet.

On Friday, June 21, 2019 at 6:11:03 PM UTC-10, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> > On Thursday, June 20, 2019 at 5:45:21 PM UTC-10, FMurtz wrote:
> >> My mother used to make very sweet crumbly tart bases with pastry that
> >> you did not roll, just pressed into tin (think it had lot of butter)( it
> >> just looked like crumbs but when blind baked it was like a crunchy
> >> biscuit (cookie)vaguely shortbready, looking for recipe.
> >> In this day and age it probably has miles to much sugar
> >
> > If you ask me, sugar will never fall
> > out of fashion. I predict that sugar
> > will always be loved, now and forever.
>
> One of my friends was raving about this Monk Fruit sweetener that you could
> swap cup for cup for sugar. No calories or carbs. Sounded fishy. Every brand
> I saw had Erythritol sweetener in it. Horrible stuff. Leaves a weird cooling
> sensation in the mouth. Might be okay for something mint flavored or
> something served cold but it's sure not the healthy stuff it's touted to be!

Monkfruit sweetener does taste awful.
Looks like a fail to me.

Julie Bove wrote:
....
> I have used Shortbread for tarts. Mine isn't super sweet.

the past few weeks we've been using Mom's shortbread
cookies for strawberry shortcakes instead of me making
the biscuits. i actually like them a lot better (they're
not as big so that cuts down the calories by a few hundred
per meal). i also have been having that as my dinner so
it is healthy enough (mostly fruit) and it is also filling
enough that it's a good way to go.

the strawberries have been on the tart side this spring
but we finally had enough sunshine the past week to give us
one final large batch that i picked yesterday morning that
i didn't have to add any sugar to them after smashing them.

normally i wouldn't add sugar if it were just me eating
them because i don't mind tart, but Mom likes them sweetened
up just a little bit.

i'm going to have to buy strawberries to make freezer
jam if we want some for this coming winter. the new patch
isn't filled in enough to give a bumper crop, but it is
coming along...


songbird

On 2019-06-22, songbird > wrote:

> the strawberries have been on the tart side this spring

Personally, I like sweet. I haven't had a "sweet" strawberry since I
left CA.

I hope you do well.

nb

On 6/22/2019 10:22 AM, notbob wrote:
> On 2019-06-22, songbird > wrote:
>
>> the strawberries have been on the tart side this spring
>
> Personally, I like sweet. I haven't had a "sweet" strawberry since I
> left CA.
>
> I hope you do well.
>
> nb
>
Used to be able to buy them at the local farmer's market in CT. One
lady had them, picked ripe and red. Only about 2 weeks out of the year.

On 2019-06-22 11:31 a.m., Ed Pawlowski wrote:
> On 6/22/2019 10:22 AM, notbob wrote:
>> On 2019-06-22, songbird > wrote:
>>
>>> Â*Â* the strawberries have been on the tart side this spring
>>
>> Personally, I like sweet.Â* I haven't had a "sweet" strawberry since I
>> left CA.
>>
>> I hope you do well.Â*
>>
>> nb
>>
> Used to be able to buy them at the local farmer's market in CT.Â* One
> lady had them, picked ripe and red.Â* Only about 2 weeks out of the year.

Over the years imported strawberries have become more and more available
and more affordable, but they got big and bland. It was always nice to
get the fresh local berries in season. This year has been a bit of a
disappointment. The local berries are about four times the size they
used to be and they seem to be the same bland berries that are imported,
but a little fresher.

notbob wrote:
>songbird wrote:
>
>> the strawberries have been on the tart side this spring
>
> Personally, I like sweet. I haven't had a "sweet" strawberry since I
> left CA.
>
> I hope you do well.

they've been ok this year. i can't wait until
this patch gets to full production. i used to
have two other large patches outside the fenced
area which had thousands of plants. until we
covered up the one in the back (too many weeds
and it was right next to the big drainage ditch
so there was no way to keep the animals out of
there) and the deer found the one in the front
i had plenty of berries. could even have other
people come over and pick and give away quarts
of them.

last year i got five berries from that garden.
i'm in the process of starting to get it weeded
and renovated again, but it still won't be fenced
so i'm not going to be putting strawberries back
in there until i have some sort of better control.
i really want to fence the whole front and sides
so that the deer have no more easy access... but
the Mom unit says no so...


songbird

Dave Smith wrote:
....
> Over the years imported strawberries have become more and more available
> and more affordable, but they got big and bland. It was always nice to
> get the fresh local berries in season. This year has been a bit of a
> disappointment. The local berries are about four times the size they
> used to be and they seem to be the same bland berries that are imported,
> but a little fresher.

we've found that buying the frozen ones in
the middle of winter is better than buying the
shipped in ones that have no taste.

still there is no comparison to opening a pint
of strawberry freezer jam. it's like summer in
a jar.

we may try to find a pick your own place or
to get some local berries at the fruit market.
not sure, but if i want jam this year it looks
like i'll have to buy them.


songbird

"songbird" > wrote in message
...
> Julie Bove wrote:
> ...
>> I have used Shortbread for tarts. Mine isn't super sweet.
>
> the past few weeks we've been using Mom's shortbread
> cookies for strawberry shortcakes instead of me making
> the biscuits. i actually like them a lot better (they're
> not as big so that cuts down the calories by a few hundred
> per meal). i also have been having that as my dinner so
> it is healthy enough (mostly fruit) and it is also filling
> enough that it's a good way to go.
>
> the strawberries have been on the tart side this spring
> but we finally had enough sunshine the past week to give us
> one final large batch that i picked yesterday morning that
> i didn't have to add any sugar to them after smashing them.
>
> normally i wouldn't add sugar if it were just me eating
> them because i don't mind tart, but Mom likes them sweetened
> up just a little bit.
>
> i'm going to have to buy strawberries to make freezer
> jam if we want some for this coming winter. the new patch
> isn't filled in enough to give a bumper crop, but it is
> coming along...
>
>
> songbird

I have some small green tomatoes and some herbs but only tiny green
tomatoes. Although we had a bit of record high heat, most of our weather has
been unseasonably cold. Not much in the way of local crops in the stores
yet.

"dsi1" > wrote in message
...
> On Friday, June 21, 2019 at 6:11:03 PM UTC-10, Julie Bove wrote:
>> "dsi1" > wrote in message
>> ...
>> > On Thursday, June 20, 2019 at 5:45:21 PM UTC-10, FMurtz wrote:
>> >> My mother used to make very sweet crumbly tart bases with pastry that
>> >> you did not roll, just pressed into tin (think it had lot of
>> >> butter)( it
>> >> just looked like crumbs but when blind baked it was like a crunchy
>> >> biscuit (cookie)vaguely shortbready, looking for recipe.
>> >> In this day and age it probably has miles to much sugar
>> >
>> > If you ask me, sugar will never fall
>> > out of fashion. I predict that sugar
>> > will always be loved, now and forever.
>>
>> One of my friends was raving about this Monk Fruit sweetener that you
>> could
>> swap cup for cup for sugar. No calories or carbs. Sounded fishy. Every
>> brand
>> I saw had Erythritol sweetener in it. Horrible stuff. Leaves a weird
>> cooling
>> sensation in the mouth. Might be okay for something mint flavored or
>> something served cold but it's sure not the healthy stuff it's touted to
>> be!
>
> Monkfruit sweetener does taste awful.
> Looks like a fail to me.

People seem to love it!

songbird wrote:
> FMurtz wrote:
>> My mother used to make very sweet crumbly tart bases with pastry that
>> you did not roll, just pressed into tin (think it had lot of butter)( it
>> just looked like crumbs but when blind baked it was like a crunchy
>> biscuit (cookie)vaguely shortbready, looking for recipe.
>> In this day and age it probably has miles to much sugar
>
> short crust pastry perhaps? does not appear to
> have sugar added, but i'm sure you could if you
> wanted a sweeter result. usually the fillings are
> sweet enough to me.
>
>
> songbird
>
This pastry was sort of gritty and crunchy.

Julie Bove wrote:
....
> I have some small green tomatoes and some herbs but only tiny green
> tomatoes. Although we had a bit of record high heat, most of our weather has
> been unseasonably cold. Not much in the way of local crops in the stores
> yet.

the only other thing i would have now is
fresh dill, peas and pea pods. i could dig
up some bunching onions and green garlic if
i felt like working that hard (but i don't
today ). too busy with other things.

for us tomatoes don't usually start
getting red until the middle of August.

cucumbers will be along soon as there
are flowers now.

peppers will be a few weeks further.

fresh beans in about six weeks (i'm ready
now!).

we've had way too much rain here so not
much sunshine. the past few days finally
have been sunny (two in a row!). today
will be warmer. i was ok with mid-70s.


songbird

FMurtz wrote:
....
> This pastry was sort of gritty and crunchy.

that sounds like a crumble then. did she
use graham flour/crumbs or whole grain flour
or something unusual?

if it was very sweet it could have even
been a graham cracker crumb crust (which is
pretty common here for desserts).


songbird

songbird wrote:

> Julie Bove wrote:
> ...
> > I have some small green tomatoes and some herbs but only tiny green
> > tomatoes. Although we had a bit of record high heat, most of our
> > weather has been unseasonably cold. Not much in the way of local
> > crops in the stores yet.
>
> the only other thing i would have now is
> fresh dill, peas and pea pods. i could dig
> up some bunching onions and green garlic if
> i felt like working that hard (but i don't
> today ). too busy with other things.
>
> for us tomatoes don't usually start
> getting red until the middle of August.
>
> cucumbers will be along soon as there
> are flowers now.
>
> peppers will be a few weeks further.
>
> fresh beans in about six weeks (i'm ready
> now!).
>
> we've had way too much rain here so not
> much sunshine. the past few days finally
> have been sunny (two in a row!). today
> will be warmer. i was ok with mid-70s.
>
>
> songbird

Apple trees busting out very well here. Looks like I will crop some
300 at least here again.

We put in peas for the first time and they were lovely! Not many and
we think we needed more soil in the planters so make them excel but
they are still producing.

Having lost my lettuce eating dog (just shy of age 17), we are over
producing what we need there. Tomatoes doing well and looks like we
will have a fair number of bell peppers.