- The ratio on the THRIVE cans is correct. You want to 4 parts powder to 1 part water.
- The equivalency THRIVE publishes is not correct according to my experiments. I mixed up 1 cup powder + 1/4 cup water, and put it back into a measuring cup. It condenses down to only 1/2 cup reconstituted shortening, not 1 cup. So remember: 1 cup powder + 1/4 cup water = 1/2 cup shortening.
- When you first reconstitute your shortening, the powder will float on top of the water. Keep mixing and it becomes a crumbly texture. 30 more seconds of whisking with a fork and you get a liquid cream type shortening.
- If you put this soft reconstituted shortening in the fridge for a while (30+ minutes) it will harden up like regular shortening
- You can reconstitute the shortening before hand, but you don't have to. You can just add the powder in with the dry ingredients, and then add the extra water with the wet ingredients.
Okay, so enough chit-chat, let's get to those recipes. Here is the sugar cookie recipe I love. Using other THRIVE ingredients, you can actually mix it all up ahead of time and store in the pantry, so all you have to do is just add water and vanilla. Put it in a jar with a festive ribbon, and you have a cute housewarming or Christmas gift."
1/2 c sugar
1/2 c THRIVE shortening powder
1 tbsp THRIVE egg powder
1 tsp baking powder
1/8 tsp salt
1 1/8 c flour
1/2 tsp powdered milk (not Instant)
5 T water
1/2 tsp vanilla
Combine the dry ingredients in a mixing bowl with a fork. Create a well in the middle and add 5 T of water and 1/2 tsp of vanilla. Combine with fork until well blended.
Place cookie dough on a well floured surface and roll out to a thickness NO LESS than 1/4". Cut out with your favorite cutter and bake for 5 minutes at 375. (*NOTE* - the trick to the soft wonderful chewy cookies is to not over bake them. If they're browning on top, they're overdone. They should still be white on top, just barely turning golden on the bottom. You may need slightly more than 5 minutes depending on your oven and pan, but check after 5 minutes, because that's all it takes in my oven). This recipe will make about 1 dozen decent sized cut out cookies. It is super fast and super yummy.
And now on to the pie crust recipe. I will say, my "regular" recipe gives me the perfect flaky pie crust. Using shortening powder, and mixing all the dry ingredients first to avoid using a pastry cutter, I don't get as flaky a crust. It is a bit more tender than crumbly. But it is still wonderful, and so easy, you will want to try it.
Pie Crust1 1/4 cup white flour
1 cup THRIVE Shortening Powder
1/4 tsp salt
7 T ice cold water
Mix together all dry ingredients with a fork. Add the ice water and stir for a few minutes until soft ball of dough is formed. Roll out on a floured surface to desired thickness. Makes one 9" unbaked pie crust.
You can then use the unbaked crust to make just about any kind of pie that requires baking. Just place it in the ungreased pie pan, fill with whatever filling you like (apple, chicken pot pie, quiche, etc) and bake according to that recipe's instructions. Or you can bake the crust by itself as a 9" pie crust or as many mini-pie crusts and fill with something non-baked, like pudding, fresh fruit, whipped cream, Chicken Salad, etc.
(Source: My friends at: http://www.cookingwithmyfoodstorage.com/2011/10/how-to-use-shortening-powder-yes-you.html)