* Exported from MasterCook * A Pie Crust To Remember Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Flour 1 Teaspoon Salt 3/4 Cup Shortening 1/2 Cup Ice Water Mix flour and salt. Cut in shortening thoroughly with pastry blender. Add ice water and blend until dough cleans bowl and is no longer sticky. Divide into 2 balls. Roll out on floured board, sprinkle a little flour on top of dough to make rolling easier. Roll from center outward. This amount makes enough for a double crust to fit a 9" pan. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple Turnovers Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cup unbleached flour 1/4 teaspoon salt 2/3 cup vegetable shortening 6 ounce cheddar; sharp, shredded water 3/4 cup brown sugar; firmly packed 1 teaspoon cinnamon; ground 6 apples; pared and cored 1/4 cup butter Heat the oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Sir in the cheese and sprinkle with water while mixing lightly with a fork, (From 6 to 8 Tbls of water maybe required), continue mixing until dough makes a ball. Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares. Combine the brown sugar and cinnamon, then fill the centers of the apples topping each apple with butter. Sprinkle the remaining brown sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated oven for 30 to 35 minutes. Top with whipped cream. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Dropout's Pastry Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups sifted flour 1 1/4 cups shortening 1 teaspoon salt 1 Egg 5 1/2 tablespoons water 1 teaspoon vinegar Makes two 9 or 10 inch shells. Work flour, shortening and salt together until consistency of meal. Beat together egg, water and vinegar. Make a well in the flour mixture and add liquid mix. Work well, roll out with light strokes from the center to the size desired. Easy to handle and flaky. Possum Kingdom Lake Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Graham Cracker Crust Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups graham cracker crumbs 3 tablespoons sugar 1/3 cup margarine -- melted Mix all ingredients. Press onto bottom and sides of 9" plate. Possum Kingdom Lake Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pat In The Pan Crust Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2/3 cup margarine or butter -- softened 1/2 cup almonds -- finely chopped and toasted 1/2 cup powdered sugar Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake until set, 15 to 20 minutes. Possum Kingdom Lake Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Perfect Pie Crust Recipe By : Gene's friend from Fla. Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 1 tablespoon sugar 2 teaspoons salt 1 3/4 cups Crisco 1 egg 1 tablespoon vinegar 1/2 cup water Blend with fork. Divide into 4 equal parts. Use what you need and freeze the rest. Bake for regular crust. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pecan Pie Pastry Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unbleached flour 2 tablespoons finely chopped pecans 1/4 teaspoon salt 3 tablespoons shortening or lard water dried beans In a small mixing bowl stir together flour, chopped pecans and salt. Cut in shortening or lard till the pieces are the size of small peas. Sprinkle cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface roll the ball into a 10-inch circle. Line a 7-inch pie plate or quiche dish with the pastry. Flute edge. Cover surface of pastry with clear plastic wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch. Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully lift plastic wrap and beans from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Polka Dot Crust Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1/2 cup large curd cottage cheese 1/2 teaspoon salt 1 1/4 cups sifted flour Cream butter and cottage cheese with salt. Work flour into cheese mixture with fork or pastry blender. Form into ball and roll out on floured board or cloth. Fit into 9" pie pan and flute edges. Prick crust thoroughly. Refrigerate 1 hour before baking - this is important. Bake at 425 degrees 10 to 12 minutes until lightly browned. Possum Kingdom Lake Cookbook - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pie Crust Recipe By : Eula Holton Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups flour 2/3 cup cooking oil -- buttered oil 1/3 cup milk 1 teaspoon salt Mix all ingredients and chill. Roll out for 2 crusts or one pie with top. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Jewish Strudel Recipe By : Barbara Price Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 pint sour cream 1/2 pound butter -- * see note pineapple jam -- or one of choice apricot jam -- or one of choice coconut flakes chopped nuts Maraschino cherries -- chopped Powdered sugar Mix flour, sour cream and butter. Divide into 3 equal parts and roll into balls. Wrap in wax paper and chill overnight. Next day, roll in oblong shape (very thin) and spread with jams. Sprinkle coconut, nuts and cherries. Roll up like jellyrolls. Bake in moderate oven (around 350 degrees) until brown. Sprinkle with powdered sugar. Slice and serve. NOTE: To make a variety I use different types of Jams or Preserves to make a variety of flavors. One of mine is with blueberry Preserves and Cherry Preserves. But use you own imagination and taste. - - - - - - - - - - - - - - - - - - - NOTES : I usely make a double batch as soon as I take it out of the oven everyone is cutting into one of the rolls or two. Nutr. Assoc. : 0 * Exported from MasterCook * Christmas Tree Surprise Recipe By : Serving Size : 19 Preparation Time : 0:00 Categories : Desserts Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 tablespoons sugar 1 package Fleischmann's. Active Dry or Rapid Rise Yeast 1/2 teaspoon salt 1/2 cup milk 1/4 cup water 1/4 cup butter or margarine 1 egg -- at room temperature CHOCOLATE NUT FILLING 1 cup chocolate chips 1/4 cup chopped candied cherries 1/4 cup chopped pecans 1/4 cup chopped dates Confectioners' Sugar Icing (recipe follows) Chocolate Icing (recipe follows) Candied cherries -- optional In large bowl, mix 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until hot to touch (125: to 130:F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 50 minutes.* Prepare Chocolate Nut Filling: In small bowl, combine chocolate chips, chopped candied cherries, chopped pecans and chopped dates. Variation: Replace cherries in filling with additional 1/2 cup chopped pecans. Punch dough down. Divide into 19 equal pieces. Flatten into 4-inch circles, making edges slightly thinner than centers. Place 1 tablespoon filling in center of each circle. Pull up edges and pinch to enclose filling. On lower third of greased baking sheet, arrange 5 buns in a row, seam-side down with edges touching. Build tree with additional rows of buns - 4 buns in second row, 3 buns in third row, 2 buns in fourth row and one for top of tree. To make trunk: arrange 2 rows of 2 buns each at bottom of tree. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 375: for 15 to 20 minutes or until done. Remove from pan; cool on wire rack. Frost top with Confectioners' Sugar Icing. Drizzle with Chocolate Glaze. Decorate with candied cherries, if desired. ____________________ To Make Confectioners' Sugar Icing: In small bowl, combine 1 cup confectioners' sugar, 1/2 teaspoon vanilla extract and 1 to 2 tablespoons milk. Beat until smooth. ____________________ To Make Chocolate Icing: Melt 1/2 cup (3 ounces) chocolate chips and 2 tablespoons butter in top of double-boiler over hot water. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 cake" - - - - - - - - - - - - - - - - - - - NOTES : *To save up to 50% rising time, use Fleischmann's. Rapid Rise Yeast. Follow directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe Nutr. Assoc. : 0 * Exported from MasterCook * Mandel-Halbmonde (Almond Crescents) Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Cookies German Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Butter OR Margarine 3/4 cup Sugar 1 teaspoon Vanilla Extract 1 1/2 teaspoons Almond Extract 2 1/2 cups Unbleached Flour 1 cup Almonds -- ground Confectioners' Sugar Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 tablespoon of dough for each, shape into logs and bend into crescents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crescents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Yield: "3 Dozen Cookies" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0