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1 cup lard or shortening 1/2 cup butter or margarine 1 tsp salt 3 cups flour 1/2 cup cold water In a large mixing bowl, beat lard and butter together. Add salt and mix well. Beat in 1 cup of flour. Add remaining flour, 1 cup at a time, creaming well with the back of a spoon with each addition. Add water all at once. With back of spoon, push flour mixture into the water evenly. Quickly form into a ball. This will be sticky so use plenty of flour when rolling out pastry. This pasty will roll out smoothly and will not fall to pieces. Yield: Enough pastry for 2 doule-curst pies. |
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9" pie shell, or 12 unbaked tart shells 1 1/4 cups sugar 1/3 cup cornstarch 1 2/3 cups cold water 3 egg yolks (save whites for meringue) 1/3 cup lemon juice 2 tsp grated lemon rind 1/2 tsp lemon extract 3 tbsp butter yellow food coloring (optional) Prepare pastry. In the top of a double boiler, combine sugar and cornstarch. Add water and mix with a whisk until the cornstarch is dissolved. Cook over boiling water, stirring constantly until thick and clear. In a measuring cup, beat egg yolks an dpour a bit of the hot mixture into the egg yolks. Mix well and pour back into the cornstarch mixture in the double boiler, stirring all the while. Cook, stirring constantly for 1 more minute. Remove from heat and stir in lemon juice, lemon rind and lemon extract. Add butter and food coloring, if using. Cool for 15 minutes, stirring occasionally. Pour into a baked pie shell. Cool until lukewarm, then preheat oven to 350 and spread meringue over pie filling, making sure that meringue touches all edges of the crust. Bake for 8 - 10 minutes, or until meringue is golden. Cool completely before serving. 3 egg whites 1/3 cup sugar 1/4 tsp cream of tartar Beat egg whites until light and fluffy. Gradually add cream of tartar and sugar; beat until stiff peaks form. For an extra-high meringue add 1 more egg white. |
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pastry for 9" double-crust pie 4 cups peeled, sliced peaches 1 cup sugar 1/3 cup cornstarch 1/4 tsp cinnamon 1 tbsp lemon juice 1 cup blueberries, fresh or frozen butter Prepare pastry and line pie pan. Preheat oven to 350. To prepare peaches, dip in boiling water for 30 seconds. Dip in cold water and slip off skins. slice thinly and put in a medium sized bowl. Combine sugar, cornstarch and cinnamon. Pour over peaches and sprinkle with lemon juice. Stir and let sit to blend for 10 minutes. Gently stir in blueberries. Pour into an uncooked pastry shell and dot with butter. Cover with top crust, pinching sides to seal. With a knife, cut several slits in a decorative pattern in the crust for ventilation. Bake for 1 hour. |
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pastry for a 9" double-crust pie 2 cups chopped rhubarb 3 cups sliced apples 1 1/3 cups sugar 1/2 tsp cinnamon 1/3 cup flour butter Prepare pastry and line pie pan. In a large bowl, toss rhubarb and sliced apples together. In a smaller bowl, combine sugar, cinnamon and flour. Sprinkle sugar mixture over fruit; stir and toss to coat. Let stand 15 - 20 minutes, then stir again. Preheat oven to 350. Pour filling into pastry lined pan. Dot filling with butter. Fit top crust over and seal edges tightly. Cut some slits for ventilation. Brush top crust with milk and sprinkle with sugar. Bake for 50 minutes. Remove from oven and let set for 1 hour. Serve with a big scoop of vanilla ice cream. Use 3 or 4 cups of rhubarb and 1 or 2 cups of sliced strawberries, 5 cups of fruit in total. Use the same amount of sugar, cinnamon and flour as above. |
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2 cups sifted flour 1/2 lb butter, softened 1 egg yolk 3/4 cups sour cream Filling: 3/4 cup sugar 1 tsp cinnamon 3/4 cup finely chopped nuts Pour flour into bowl. Cut butter into small pieces and mix into flour with your hands. Add egg yolk and sour cream and mix together with a large spoon. Roll dough into a ball and wrap in wax paper or plastc wrap. Refrigerate overnight. In the morning, cut ball of dough into 4 equal pieces. On a lightly floured board, roll each ball into a thin circle. Mix filling ingredients together in a small bowl. Sprinkle 1/4 of mixture on top of each circle. Cut each circle into eight triangles. Beginning at wide end, roll each triangle up and then gently bend into crescent shape. Bake on lightly greased baking sheet at 350 until lightly browned, 20-25 minutes. (32 crescents) |
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2 sticks margarine 2 cups flour 1 egg yolk 1 cup sour cream 2 tbsp cinnamon 1/3 cup sugar 1 cup chopped nuts (optional) Blend margarine and flour. Beat egg yolk with fork. Add beaten egg yolk and sour cream to flour mixture. Mix the dough (it will be sticky). Put mixture on well-floured waxed paper. Refrigerate 1 1/2 hours or more. Divide into fourths. Roll each section into a circle like a pie. Mix cinnamon, sugar, and nuts. Cover each circle with the mixture and cut into 8 wedges. Roll wedges and place on a cookie sheet. Bake 22-28 minutes at 375. |
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1 pkg active dry yeast 1 1/2 cups warm water 1/2 cup sugar 1 tsp salt 2 eggs, beaten 1 cup evaporated milk (undiluted) 7 cups all purpose flour 1/4 cup soft shortening oil for frying confectioners' powdered sugar In a large mixing bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs, and milk. Blend with blender. Add 4 cups flour; beat smooth. Add shortening and beat in remaining 3 cups flour. Cover with plastice wrap and chill overnight. Roll out on floured board to 1/8 inch thick. Cut into 2 1/2 inch squares. Deep fry at 360 degrees for 2-3 minutes until lightly browned on both sides. Drain on towel and sprinkle with powdered sugar. Serve hot. (makes 5 dozen) |
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1 pkg frozen roll dough (30-40 pieces) 1/2 cup margarine, melted 1 cup chopped pecans 1 pkg butterscotch pudding (NOT instant) 1/2 cup brown sugar 1 tbsp cinnamon Grease a bundt pan and put half of the rolls in. Sprinkle with half the margarine, pudding, cinnamon,sugar, and nuts. Layer rest of rolls and top with rest of topping ingredients. Cover with foil and let stand on counter overnight. In the morning, bake at 350 for 35 minutes and enjoy. This pulls apart easily. |
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1 lb phyllo dough (strudel leaves) 1 1/2 lbs walnuts (chopped) 3/4 cup sugar 1 tsp cinnamon grated rind of one orange 1 lb butter Ingredients for Syrup 2 cups water 2 cups sugar 1/2 cup honey 1 cinnamon stick 3 lemon slices Combine syrup ingredients and boil for 10 minutes. Mix nuts, sugar, cinnamon and orange rind well. Melt butter and brush on a 13x9 inch pan. Place one layer of phyllo in pan allowing ends to extend over pan. Brush with melted butter. Repeat with four sheets of phyllo. Sprinkle heavily with nut mixture, and continue to alternate one layer of phyllo, brush with melted butter, sprinkle heavily with nut mixture until all ingredients are used. Be sure to reserve 4 sheets of phyllo for the top (each to be brushed with butter). Brush top with remaining butter, trim edges with sharp knife. Cut through top with diagonal lines to form diamond shapes. Bake at 400 for 15 minutes, lower oven temp to 300 and continue to bake for 40 minutes. Should be golden brown in color. While still hot, cover with prepared syrup and let stand overnight before serving. Baklava should rest for 24 hours before removing from pan. Will keep in refrigerator for weeks or it can be frozen. |
