Preheat oven to 400 degrees.
1/3 cup sugar 1 tsp. cinnamon
1/3 cup brown sugar 6 large tart apples
3 tbsp. flour 2 tbsp. butter
Combine sugar, brown sugar, flour & Cinnamon into a large bowl, pressing out any large lumps. Add sliced apples to and mix. Fill pastry shell with apples (*see recipe below) Dot with 2 tablespoons of butter
Topping:
1 cup flour
1 tsp. cinnamon
1/3 cup packed brown sugar
1/2 cup COLD butter
Combine flour, brown sugar & cinnamon in bowl. Cut in butter with a pastry blender (or 2 knives) until crumbly. Scatter topping thickly over apples.
Bake for 30 minutes or until apples are soft when pricked with a toothpick.
1 1/3 cup flour 1/2 cup Crisco
1/2 tsp. Salt 3 tbsp. cold water
Add Crisco, flour & salt to bowl and mix with a pastry blender. Add cold water, mix with a fork. Mold and roll dough on floured counter top. Place into pie dish.
Or make your life easy and BUY ONE!!! *giggle*
1 cup sifted all purpose flour 1/2 cup butter or margarine
1/4 cup brown sugar (melted)
1/2 cup chopped walnuts 2 egg whites
1 cup granulated sugar 2 cups sliced strawberries*
2 tablespoons lemon juice 1 cup whipping cream
Comibne flour, brown sugar, nuts and butter. Bake in shallow baking pan in a 350 degree oven for 20 minutes, stirring occassionally. Sprinkle 2/3 of the crumbs into a 13x9x2 inch pan. Combine egg whites, granulated sugar, berries, and lemon juice into a separate bowl. Beat at high speed with electric mixer for about 10 minutes.
Whip cream; fold into strawberry mixture. Sppon over crumbs in pan. Top with remaining crums.
Freeze 6 hours.
Makes 12 servings.
* Or use one 10 oz. package of frozen strawberries, thawed. Reduce granulated sugar to 2/3 cup.
1 cup milk 1/2 tsp. almond extract
6 eggs-seperated 1/2 tsp. cocunut extract
1 cup shortening 3 cups cake flour (sifted)
1/2 cup margerine 2 cups grated coconut
3 cups sugar
Beat egg whites to stiff peaks. At high speed beat egg yolks with shortening and margerine gradually add sugar and extracts. At low speed beat in flour and milk alternately then add coconut. Fold in egg whites. pour into greased and floured 10" tube pan. Bake 2 hours at 300 degrees. Cool 15 minutes and then remove from pan.
2 pkgs dry yeast (Dissolve Yeast in
3/4 cup warm water the water)
Cream together:
3/4 cups shortening
1/4 cup butter
Mix in 3 eggs and 1 1/2 cups milk - beat until well combined. Add yeast mixture. Add 7 cups flour (high gluten), one cup at a time. Lightly flour board and knead. Put in lightly buttered bowl, let rise 1 hour.
After risen, punch down and roll to 1/4" - 1/2". Brush with 4 tablespoons melted butter. Put on top 1 cup sugar, 1/4 cup brown sugar and 3 tsp. cinnamon. Roll up jelly roll fashion. Cut 1 1/2" rolls and place 1" apart in greased pan (*see Karen's tip below for ease of cutting dough*).
Bake for 20 - 25 minutes at 400 degrees.
* For ease in cutting dough - after you've rolled it into the jelly roll thingy. Take a piece of thread approximately 12 inches in lenght. Place it under the roll, cross the two ends over each other and pull them apart as the thread slides through the dough making cutting a snap! *
* E-mail Karen *
