Contributor: Bobbi Jo Leonhardt
2002 Cowley Cookbook
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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Showing posts with label pastry. Show all posts
Showing posts with label pastry. Show all posts
Monday, September 2, 2013
Sunday, June 26, 2011
Frosted Pineapple Squares
Contributor: Peggy Rasmussen
CC Original
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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CC Original
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.
Printable Version
Spudnuts
Contributor: LeRose Peterson
CC Original
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.
Printable Version
CC Original
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.
Printable Version
Rhubarb Pastry
Contributor: Brenda Brost
CC Original
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.
Printable Version
CC Original
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.
Printable Version
Saturday, June 25, 2011
Raspberry Ripples
Contributor: Ruth Eyre
CC Original
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.
Printable Version
CC Original
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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Jen's Raised Doughnuts
Contributor: Wilma Anderson
CC Original
"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.
Printable Version
CC Original
"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.
Printable Version
Popovers
Contributor: LeRose Peterson
CC Original
"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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CC Original
"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!
Printable Version
Pie Crust
Contributor: LeRose Peterson
CC Original
"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
Printable Recipe
CC Original
"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
Printable Recipe
Pie Crust
Contributor: Josephine Crosby
CC Original
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.
Printable Version
CC Original
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.
Printable Version
Hungarian Butterhorns
Contributor: Miriam Roberts
CC Original
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.
Printable Version
CC Original
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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