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* 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
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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.

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* Exported from MasterCook *

Apple Turnovers

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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.

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* Exported from MasterCook *

Dropout's Pastry

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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


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* Exported from MasterCook *

Graham Cracker Crust

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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

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* Exported from MasterCook *

Jewish Strudel

Recipe By : Barbara Price


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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.

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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.

* Exported from MasterCook *

Pat In The Pan Crust

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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


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* Exported from MasterCook *

Pecan Pie Pastry

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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.

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* 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
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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.

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* Exported from MasterCook *

Pie Crust

Recipe By : Eula Holton


Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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.

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* Exported from MasterCook *

Polka Dot Crust

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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

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