Sister Hinton's Easy Pillsbury Bake-Off Pie Crust (Priscilla)

Sift together:
2 cups flour
1 tsp salt

Rub into Flour:
2/3 cups shortening (butter)

Mix in 1 Tablespoon at a time:
5-6 Tablespoons of ice-cold water

Brazo de Reina (Emlyn)

Brazo de Reina

Clara Richardson

10 Eggs, separated

1 tsp. Salt

1 Cup sugar

1 Cup flour

1 Tbsp. baking powder

Filling of choice

Coconut

Preheat oven to 295 degrees Fahrenheit. Line a baking sheet with parchment paper.

Pour egg whites into standing mixer fitted with whip. Add 1 tsp. salt and begin to whip. While whipping, slowly add 1 Cup of sugar. Whip mixture until stiff.

Gently mix yolks together and add to whites mixture. Whip until blended.

Sift 1 Cup flour with 1 Tbsp. of baking powder. Gently fold into egg mixture.

Spread mixture on baking sheet lined with parchment paper.

Bake at 295 degrees Fahrenheit for 20 minutes, watching carefully.

Remove from oven and turn out onto slightly damp towel. Roll into “log” and leave rolled to fill later or fill with your choice of filling: Marmalade, Jam, or Dulce de Leche. Roll up. Spread a small amount of filling on top of log and sprinkle with coconut.

Other Versions:

http://www.foodnetwork.ca/recipes/recipe.html?dishid=9378

(This one includes directions to make Dulce de Leche in unopened can)

http://www.recipelink.com/mf/3/8093

(This one includes “safe” directions to make Dulce de Leche without can)

Easy Chocolate Pastry Puffs (Emlyn)

1 can crescent rolls
1 7 oz. milk chocolate candy bar
1 egg white from small egg
1 tsp. sugar
Sliced almonds

Spray a cookie sheet with nonstick spray and unroll crescent rolls onto sheet. At base of rolls place four squares or two rectangles broken from candy bar. Roll crescent from base to point. Pinch sides to enclose chocolate. Mix egg white with sugar using fork. With pastry brush, brush mixture on sides and tops of rolls. Add almonds to top, gently pressing into pastry. Brush egg mixture again over top and sides to cover almonds. Bake at 375 degrees for 12 minutes or until lightly golden. Makes 8 fist-sized rolls.

Perfect Pie Crust (Shalene)

Ingredients:
¾ cup Butter (real butter that is really cold)
2 cups all-purpose flour
1 teaspoon salt
⅓ cup cold milk

Directions:
Mix well and cover bowl with plastic wrap; refrigerate for at least 1 hour

Easy Pie Crust (Emlyn)

4 cups flour
2 tsp salt
Mix together
2 cups Crisco (using yellow helps to know when all the flour is mixed in)
Mix with fingers gently
Make whole and add cold water 2/3 cups work with fingers

Put flour on your hands, pat all sides of a ball and then make X to seperate into fourths


Hope it works for you

If anything you can always try the recipe without making a pie. Just do half the batch, roll it out on a cookie sheet, sprinkle with cinnamon and sugar, cut with a pizza cutter into smaller squares and bake at 350 degrees for 20 mins or until light brown.

Becca