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Accented Characters for the PC and Mac

Accents, Accents everywhere…

Often recipes, procedures or the list of ingredients contain accented characters. Here's how you can insert them in your documents:

In both, programs on your computer as well as sites on the internet, it is possible to insert and accented character by means of a code number.

For PCs, first, hold down the ALT key immediately to the left of the spacebar. Next, still holding down the ALT key, go to the numeric keypad to the right of the keyboard, and type 0 followed by the appropriate three-digit code as shown HERE

Using numeric codes to type accented characters seems cumbersome at first, but the more you use this method, the easier it becomes: some of the numbers become memorized while others become "guessable", and you do not have to learn a different scheme for each application.

For Macs, the process involves specific keystrokes. One way is pressing a number of keys simultaneously (for example holding down the ALT key when you press the c key produces ç). Another way is with a two-stage key press, one combination after another (for example, to get the é character, you first hold down the ALT key and press e, and then, after releasing, press the e key by itself).

For a full listing of all accented characters CLICK HERE and then Bookmark that Page!

TIP: to Bookmark a page automatically into your Favorites Folder, hold down the CRTL key and press the letter D.

From
Crisco.com

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Lattice-Top Blueberry Pie


One 9-inch pie

Ingredients:

Crisco pastry for a double-crust pie (Recipe Below)

5 cups fresh blueberries or 1 package (20 ounces) frozen blueberries, thawed

1 cup sugar

1/4 cup all-purpose flour *

1/4 teaspoon salt

1 teaspoon grated lemon peel

1 tablespoon lemon juice

2 tablespoons butter or margarine

Procedure:

Preheat oven to 400ºF.

Divide pastry almost in half. Roll larger half to a 13-inch circle on a lightly floured surface. Line a 9-inch pie plate with pastry. Trim edge to 1/2 inch beyond rim of pie plate.

Rinse and drain blueberries; put into a bowl. Add sugar, flour, salt, and lemon peel; toss lightly. Turn into the unbaked pie shell. Drizzle lemon juice over filling; dot with butter.

Roll out remaining pastry; cut into strips about 1/2 inch wide. Place 4 to 5 stripe across filling in pie plate. Angle 4 to 5 strips across first ones. Weave strips in crisscross fashion to form lattice top. Trim ends. Fold trimmed edge of lower crust over ends of strips. Seal and flute.

Bake at 400ºF for 40 minutes until crust is golden. Cool on a rack.

Serve with scoops of ice cream or dollops of whipped cream, if desired.

*If using frozen blueberries, increase flour to 1/3 cup.

Recipes From Crisco.com

Crisco Pastry for Double Crust-Pie

Makes 1, 9-inch pie crust

Ingredients:

2 cups sifted all-purpose flour

1 teaspoon salt

3/4 cup CRISCO Shortening

3 to 4 tablespoons cold water

Procedure:

Combine flour and salt in a mixing bowl. Cut in Crisco with pastry blender or 2 knives until mixture is uniform (mixture should be fairly coarse).

Sprinkle with water, 1 tablespoon at a time; toss lightly with fork. When all water has been added, work dough into a firm ball. Divide dough into two parts.

On a lightly floured surface, press dough into flat circles with smooth edges. Roll bottom crust to a circle 1/8-inch thick and about 1-1/2 inches larger than inverted pie plate. Gently ease dough into pie plate, being careful not to stretch the dough. Trim edge even with pie plate.

Add filling to shell. Moisten pastry edge with water. Roll top crust the same way and lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust; flute edge. Cut slits or design in top crust or prick with fork for escape of steam.

Bon Appétit from
the Chef2Chef Team