Mix together:

6 cups flour
1 cube butter
2 cups Crisco

Add:

1 cup buttermilk
1 T crisco oil

Makes 6 to 8 patties. Can freeze, cannot over mix. Fool proof.

“I roll the crust between 2 pieces of plastic wrap and add no extra flour.”

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Dough: 1/3 cup milk
1 tsp sugar
1 pkg dry yeast
1/4 cup water
4 beaten egg yolks
4 cups sifted flour
1 cup margarine

Scald milk, add 1 tsp sugar.  Cool to lukewarm.  Dissolve yeast in very warm water and add to milk mixture.  Stir in beaten egg yolks.  Measure flour, cut in margarine until it is like corn meal.  Stir in yeast mixture and blend.  Dough will be soft and moise.  Divide in half.

Rollon floured board to fit jelly roll pan.  Spread with pineapple filling and cover with rest of dough.  Snip top.  Let rise 1 hour.  Bake at 375 degrees 30-40 minutes.

Filling:

1/2 cup sugar
3 T cornstarch
1/4 tsp salt
1 slightly beaten egg yolk
1 cup crushed pineapple

Mix sugar, cornstarch and salt in saucepan.  Stir in egg and pineapple.  Cook over heat until smooth.  Cool.

I use canned pie mix, too.  Cherry is good as well as pineapple.

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1 pkg yeast in 1 cup lukewarm water
2/3 cup shortening, melted and cooled
1 tsp salt
1/2 cup sugar
1 cup mashed potatoes
2 eggs
1 cup milk, scalded and cooled
5-6 cups flour, enough to make a soft (not sticky) dough

Mix all together and knead slightly.  Let rise, punch down, and let rise again.  Roll to 1/2″ thickness.  Cut as for doughnuts, let rise for 30 minutes.  Fry in hot deep fat until dark golden brown, turning once.  Dip in glaze of 3 cups powdered sugar, 2 tsp vanilla and enough hot water to make a thin glze or in plain white sugar.


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Dough:

2 cups flour
2 tsp baking powder
salt
4 T butter
2 eggs (well-beaten)
2/3 cup milk

Sift together flour, baking powder and salt.  Cut in butter, add milk to eggs and stir into flour mixture to form a soft dough.  Pat or roll gently to line a buttered 9 x 13 x 2″ pan.

Filling:

4 cups sliced rhubarb
6 oz. strawberry jello

Cut rhubarb into gelatin powder.  Stir until rhubarb is well-coated.  Spread over pastry.

Topping:

2 cups sugar
1 cup flour
1/2 cup butter

Rub sugar, flour and butter together and sprinkle evenly over rhubarb.  Bake at 375 degrees for 50 minutes.  Delicious hot with cream or ice cream and just as good cold.

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2 cups unsifted flour
1 cup softened butter
1/2 cup sugar
1/8 tsp salt
1 beaten egg yolk
1/2 cup raspberry jam or jelly
1/4 cup sliced, blanched almonds
1/2 tsp vanilla extract

In large bowl combine flour, butter, sugar and salt.  Blend with pastry blender or 2 knives used scissor-fashion until mix resembles coarse meal.  Add egg yolk and work with hands until dough forms ball.

Divide dough into thirds. On ungreased cookie sheet, shape each third into a 12″ x 1″ strip, placed about 4″ apart.  With back of spoon, make a depression about 1/2″ deep down the center of each strip.  Combine other ingredients and spread a third of the mixture into eeach depression.  Refrigerate on cookie sheet for 30 minutes (or more).  Preheat oven to 350 degrees.  Bake strips for 20-25 minutes until light brown.  Cool slightly on cookie sheet.  Cut each strip into 1″ diagonal pieces.  Remove from sheet; cool completely on wire racks.   3 dozen.

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“Many years ago when we were in the Young Women’s program we made these doughnuts for a party.  They went over big and I have maid them many times since.  Recipe from Jen Baird.”

1 pkg yeast
1 T sugar
1 cup flour
1/2 cups lukewarm water
2 cups scalded milk
1 cup sugar
1/2 cup shortening
1/2 tsp soda
1 tsp salt
1 tsp nutmeg
2 beaten eggs
5 1/4 cups flour

Mix yeast, 1 T sugar, 1 cup flour and 1/2 cup lukewarm water and let set.  Add 1 cup sugar to the 2 cups scalded milk, 1/2 cup shortening, 1/2 tsp soda, 1 tsp salt and 1 tsp nutmeg.  Let cool while yeast is rising, then mix all together.  Add beaten eggs and 5 1/2 cups flour.  Dough will be sticky.  Cover and let rise until double.  Roll out on floured board and cut.  Let doughnuts rise 1 hour in a warm place.  Fry in fat and glaze while hot.

Glaze:

1 envelope Knox gelatin
1/2 cup water
1 tsp vanilla
1 lb powdered sugar

Just mix together.


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“My mother, Rose Doty, made these for years.  They’re great!  I always double the recipe and bake in custard cups.  That makes them bigger and better.”

1 cup flour
1/4 tsp salt
1 T butter
3 eggs
1 cup milk

Sift flour and salt into mixing bowl.  Beat eggs, add milk and melted butter.  Add liquid to dry ingredients and beat with egg beater until almost free from lumps.  Fill greased muffin pans 2/3 full.  Bake.

Each popover should have doubled in size and should be dry, crisp and holly.  If not shoroughly baked, they’ll shrivel and be moist inside.

REMEMBER:  Bake in a 425 degree oven for 20 minutes.  Turn oven off  and leave in oven for another 20 minutes.  NO PEEKING!

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“Jennie Lewis brought me pie once and I had to have her recipe.  It was sooooo good!”

Combine:

1 cube butter
2 cups Crisco
6 cups flour
2 T oil
1 cup buttermilk
1 T salt


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Mix together and set aside:

3 cups flour
1 1/2 cups Crisco

Mix together in small bowl vigorously:

2 T vinegar (cider)
1 egg
1/2 cup ice water
1 tsp salt

Mix with flour/shortening mixture.  Chill thoroughly–24 hours is excellent.

I usually triple this recipe 2 or 3 times and chill it all 24 hours.

When making the pies the secret is keeping everything cold.  Only take from the fridge the amount of crust for 1 pie at a time, so it is cold.  Each recipe makes 2 or 3 pies, depending on how many “pie cookies” your family wants.  Be sure to brush the crust with melted butter before baking.

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1 T yeast
1/4 cup warm water
4 cups flour
1/2 tsp salt
1 cup butter
3 egg yolks
1/2 cup sour cream

Dissolve yeast in water.  Mix dry ingredients.  Cut in butter.  Add slightly beaten egg yolks and sour cream.  Mix in softened yeast and stir until dough holds together.  Divide into 3 balls and refrigerate while preparing filling.

Filling:  Beat 4 egg whites until soft peaks form.  Add 1 cup sugar, beating until stiff.  Fold in 1 cup finley chopped nuts and 1 tsp vanilla.

Roll each pastry ball into as thin a circle as possible.  (Use powdered sugar on surface to keep dough from sticking–you may need quite a bit of it.)  Spread 1/3 of filling on each rolled pastry.  Cut into 8 wedges each ball.  Roll up from wide end, as for crescent rolls.  Place on greased cookie sheet.  Bake 15-18 minutes at 400 degrees.  Sprinkle with more powdered sugar when cool.  Makes 2 dozen rolls.

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