For two crusts its:
2 cups flour
1 cup shortening – COLD
1 teaspoon salt
enough ice cold water to hold it together. Start with about 6 tablespoons. You
can add more if you need it.
Category: Desserts
- 1/2 c. powdered sugar
- 1 c. softened butter
- 2 tsp. vanilla
- 2 c. flour
- 1 c. finely-chopped pecans and/or almonds and/or walnuts
- 1/4 tsp. salt
- 1/2 cup powdered sugar
combine 1/2 cup powdered sugar, butter, and vanilla. Beat until light and fluffy. Add flour, nuts, and salt. Mix until dough forms. Shape into 1″ balls.
Place onto ungreased cookie sheets. Bake 15-20 minutes in a preheated 350º, until set, but not brown.
Immediately remove from cookie sheet. Cool slightly then roll in 1/2 cup sifted powdered sugar. Col 15 minutes. Reroll in powdered sugar.
Important Preparation Tips:
1) Do not use metal spoon or bowl for mix
2) Do not refrigerate
3) If air gets in the bag, let it out
4) It is normal for batter to thicken, bubble and ferment
Starter:
1 package active dry yeast
1 cup milk
1 cup flour
1 cup sugar
Dissolve yeast in small amount of warm water. Mix all ingredients together in ample size bowl or jar (it will grow) This is day 1 of the recipe , then the next day go to day 2 and so on.
DAY 2 Squeeze bag several times.
DAY 3 Squeeze bag several times.
DAY 4 Squeeze bag several times.
DAY 5 Squeeze bag several times.
DAY 6 Add 1 cup flour, 1 cup sugar, and 1 cup of milk. Squeeze bag several times.
DAY 7 Squeeze bag several times.
DAY 8 Squeeze bag several times.
DAY 9 Squeeze bag several times.
DAY 10 In a large non-metal bowl combine batter wit 1 cup flour, 1 gup sugar, and 1 cup
milk with wooden or non-metal spoon.
Poor four 1/2 cup starters into separate gallon ziplock bags and mark each bag with Day 1. You can give them to your friends with a slice of bread and these instructions (or what we do is just eat all four).
To the remaining batter for the bowl:
1 cup oil
1 cup sugar
1tsp. Vanilla
3 large eggs
1/2 tsp. Baking powder
1/2 tsp. Soda
2 cup flour
1/4 cup milk
1 large box of instant vanilla pudding
2 tsp. Cinnamon
In a separate bowl mix 1 tsp Cinnamon and 3 Tbls sugar. Sprinkle into 2 well greased bread pans or 6 small loaf pans before pouring in batter.
Bake at 325º for 50-60 minutes.
This recipe is so delicious! The crust is even good!
1 c. cocoa powder
1 c. oil
3 c. sugar
6 eggs
1/2 tsp. salt
1 1/2 c. flour
1 1/2 c. nuts (optional)
3 tsp. vanilla
Mix. Pour into greased 9×13 pan. Bake for 40 min. at 350º.
2 or 3 large sweet potatoes (cooked and mashed)
2 eggs
1 cup sugar
1 tablespoon vanilla
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter (melted)
Mix all the ingredients until smooth (no lumps). Pour into a rectangle pan to set.
Topping:
1/2 cup butter
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
Melt butter, stir in the brown sugar & flour. Add the pecans. Mix till the mixture is crumbly. Spread over the sweet potato mixture.
Bake at 350º for 30-45 minutes, let cool over night.
Mr. and Mrs. Sullivan are now gone from us, but this recipe reminds us of them.
Everything Elizabeth
Mom