OK, OK. So now I don’t want to drink the coffee at Marlene’s for two reasons; it’s old and stale, and her cups are dirty. And I don’t want to eat any of her cookies—although Joy has no problem!!!—because she won’t follow the recipe. The different fats produce a different product. Butter makes ‘em soft (and tasty); shortening makes ’em crispy. And poor Dale, always about 90 degrees out of sync. There are bars in Texas where that could be considered putting a move on someone’s girl and dangerous to your health.
Two comments from me today…. a) Susan… I suspect that Marlene keeps an old Crisco tub in her cupboard that she continually refills with the “cheapo” version of that waxy, fatty substance…. of course to keep up appearances that she only uses the “good stuff”, and b) my favorite thing today is the “Record whatever is on Lifetime” line…. that channel is so obnoxious that it fits their group beautifully!!!! A riot as always, Julie! Thank you!
When I baked many pies in the 50s, I found that my best crust was 1/2 Crisco with butter (both well chilled) -both crisp and flaky. I have not made a pie in years and try not to use any white flour in my food. My very first home-made Cavatelli were really yummy made with King Arthur’s whole wheat flour. I plan to make that often. It is not necessary to “follow” a recipe (I usually find one or 2 online and try to make them healthier).
leakysqueaky712 about 13 years ago
Always with a put down.Good morning all. :-))
mikie2 about 13 years ago
OK, OK. So now I don’t want to drink the coffee at Marlene’s for two reasons; it’s old and stale, and her cups are dirty. And I don’t want to eat any of her cookies—although Joy has no problem!!!—because she won’t follow the recipe. The different fats produce a different product. Butter makes ‘em soft (and tasty); shortening makes ’em crispy. And poor Dale, always about 90 degrees out of sync. There are bars in Texas where that could be considered putting a move on someone’s girl and dangerous to your health.
SusanSunshine Premium Member about 13 years ago
“Because, Burl, the winning cookie calls for too much chocolate to waste on YOU.”
Mornin’ Leaky — and the rest of you too.
The Crisco isn’t just about the price — real Crisco (now there’s an oxymoron) is almost as expensive as butter — go figure.
(Not saying Marlene doesn’t actually buy some cheap off-brand shortening.)
But see, the tin says “Holiday Cookies.” She’s keeping most of these till December.
Butter cookies might go stale by next week, but Crisco cookies will taste fine till….. oh…. maybe mid-September.
Close enough, right Marlene?
And Mikie, I don’t understand about Dale and Texas. :(
uphambradley about 13 years ago
Mmmmmmm. Freshly baked coffee.
GROG Premium Member about 13 years ago
She didn’t have the recipe for the winner, Burl.
Pipe Tobacco Premium Member about 13 years ago
Two comments from me today…. a) Susan… I suspect that Marlene keeps an old Crisco tub in her cupboard that she continually refills with the “cheapo” version of that waxy, fatty substance…. of course to keep up appearances that she only uses the “good stuff”, and b) my favorite thing today is the “Record whatever is on Lifetime” line…. that channel is so obnoxious that it fits their group beautifully!!!! A riot as always, Julie! Thank you!
SusanSunshine Premium Member about 13 years ago
Oooh yeah… Out-of-date Tru-Valu grease from Big Lots stored in an ancient Crisco tub. Yum.
vldazzle about 13 years ago
When I baked many pies in the 50s, I found that my best crust was 1/2 Crisco with butter (both well chilled) -both crisp and flaky. I have not made a pie in years and try not to use any white flour in my food. My very first home-made Cavatelli were really yummy made with King Arthur’s whole wheat flour. I plan to make that often. It is not necessary to “follow” a recipe (I usually find one or 2 online and try to make them healthier).