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Pastry & Crusts |
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GRAHAM WAFER CRUST
2 cups graham wafer crumbs
½ cup white sugar
½ cup margarine
Mix above ingredients together & press into 9 x 13 inch pan
and bake for 15 minutes in 350°F oven.
EASY BAKELESS GRAHAM
CRUMB CRUST
2 cups graham wafer crumbs
1/2 - 3/4 cup margarine
Mix crumbs & margarine together until the crumbs hold there
shape when pressed in your hand. Press the crumbs firmly into 9 x 13
inch pan.
CHOCOLATE GRAHAM CRUST
3/4 cup graham cracker crumbs
5 tbsp butter, melted
2 tbsp semi-sweet chocolate, grated
2 tbsp sugar
Mix all together, press into a pie pan & fill with your
favorite cream pie filling.
SHORTBREAD PASTRY
For tarts & pies
1 cup butter
1/2 cup icing sugar
1 & 1/2 cups flour
1 tbsp cornstarch
Mix ingredients in an electric mixer.
DON'T ROLL but pat into tart tins with your fingers to form shell,
prick with a fork and bake in a 300 to 325 degree F. oven
for 20 minutes.
During baking prick the bottoms again if they
appear to be puffing up. Cool, then fill with desired filling.
FILLING SUGGESTIONS: Cheese cake filling
topped with cherry pie filling, Lemon pie filling topped with
cool whip, Chocolate pudding topped with cool whip &
chocolate sprinkles
Butterscotch pudding topped with cool whip
MOM'S PIE CRUST
(Best ever .. Light, rich, delicate pastry)
2 & 1/2 cups flour
1/2 lb lard (not shortening)
1/2 tsp salt
1/4 cup cold water
Put flour & salt in a bowl, cut in the
LARD, and work in with hands till thoroughly mixed.
Add the water & stir lightly with a
fork. Turn out on lightly floured wax paper & roll out.
Makes 1 double crust pie or 2 single
crust pies.
(THE LESS YOU HANDLE THIS PASTRY THE LIGHTER
& FLAKIER IT WILL BE)
HINT: To prevent a soggy under crust, brush
the under crust with a slightly beaten egg white, chill for 20
minutes before baking.
BETTER THAN MOMS
PIE CRUST
(Tender & flakey)
2 cups all purpose flour
1/2 teaspoon salt
3/4 cup, plus 2 Tbsp Lard
4 tablespoons very cold water
Mix flour, and salt in large bowl.
Cut in shortening with a pastry blender until
the size of small peas.
With a fork, blend in water until it all comes
together and leaves the sides of the bowl. Cover and let rest 15
minutes before rolling out.
Makes 2 9-inch shells (delicious) *****
PURITY PASTRY
Makes 1 9" double crust or 24 tart shells
Blend or sift together
2 cups all purpose flour
1 tsp salt
Using a pastry blender or two knives, cut in
3/4 cup shortening
Sprinkle with 4 to 5 tbsp cold water Add the water 1 tablespoon at
a time, mixing lightly with a fork until all flour is dampened. Turn
dough onto a piece of waxed paper & form into a ball. Chill
if desired.
SINGLE PIE CRUST
1/2 cup flour
1 tsp salt
1/2 cup shortening
4 to 5 tbsp cold water
Mix flour & salt, cut in shortening, add water.
This pastry rolls beautifully and is very good.
(THE LESS YOU HANDLE A PIE CRUST THE MORE
TENDER IT WILL BE)
NEVER FAIL
PASTRY
(Makes 5 TO 6 single crust pies or 3
double crust pies)
5 to 5 & 1/2 cups flour
3 tbsp brown sugar
1 tsp baking powder
1 tsp salt
1 lb. lard (do not substitute for shortening)
1 egg
2 tbsp vinegar
cold water
Put flour, sugar, baking powder & salt in
a large bowl. Cut in the 1 # lard.
Put the egg in a measuring cup and beat, then
fill the cup to 3/4 full with cold water, add the vinegar &
stir. Pour over the flour mixture and gently stir with a fork
until moistened. Form 5 or 6 balls. Roll out each ball to
make a crust or use for tart shells.
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