Raspberry Sour Cream Pie

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 pastry for a double-crust 9-inch pie
• 4 cups frozen unsweetened raspberries
• 1 cup sugar
• 1/4 cup quick-cooking tapioca
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 1 cup sour cream
• 1 tablespoon sugar

Recipe

• 1 in a kettle, combine frozen raspberries, sugar, tapioca and a little water (enough to cover bottom of pan); cook slowly until raspberries thaw. cook and stir for 3 minutes, then remove from heat and stir in lemon juice, cinnamon and sour cream.
• 2 pour into unbaked pie shell. cut top crust with cookie cutter shapes and arrange on top of filling.
• 3 sprinkle top with sugar.
• 4 bake at 425 for 15 minutes, then reduce heat to 375 and bake 35 minutes till crust is golden brown.
• 5 cool, then keep refrigerated.

Goat Cheese Turnovers With Tomato Coulis And Basil Puree

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 1/2 lbs ripe plum tomatoes, peeled,seeded and coarsely chopped
• salt
• pepper
• 1 1/2 cups basil leaves, washed and dried
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 1 teaspoon salt
• fresh ground black pepper
• 4 large onions, thinly sliced
• 5 tablespoons olive oil
• 1 teaspoon chopped rosemary
• 1 teaspoon chopped thyme
• 1 teaspoon chopped basil
• 2 cloves garlic, minced
• 1/2 lb homemade goat cheese or 1/2 lb use store bought goat cheese
• salt & freshly ground black pepper
• flour, for rolling out pastry
• 1 package frozen puff pastry, thawed in refrigerator
• 1 egg, beaten

Recipe

• 1 for the tomato coulis: in a saute pan, heat the olive oil and saute onion until softened, about 2 to 3 minutes.
• 2 add garlic and cook for 1 minute longer before adding the tomatoes.
• 3 stir well to combine, season with salt and pepper, and continue to cook until tomatoes have softened and most of the released liquid has evaporated.
• 4 serve warm with hot turnovers and basil puree.
• 5 for the basil puree: combine all ingredients in a blender and puree.
• 6 transfer to an airtight container and store refrigerated until ready to use, up to 1 day in advance.
• 7 bring to room temperature before serving with goat cheese turnovers with tomato coulis.
• 8 for the goat cheese turnovers: in a large skillet saute onions in 3 tablespoons of the olive oil until very soft, translucent and caramelized, stirring frequently, about 15 minutes.
• 9 set aside to cool.
• 10 in a bowl combine remaining 2 tablespoons of olive oil, chopped herbs, garlic, and goat cheese.
• 11 stir well to thoroughly combine, season with salt and pepper, and refrigerate until ready to assemble turnovers.
• 12 on a large cutting board or counter lightly dusted with flour, roll out each sheet of puff pastry to a 14-inch square.
• 13 using a really sharp knife, trim edges so that they're straight, and cut pastry into 4 equal sized squares.
• 14 mentally divide the squares into 2 triangles, and place 2 heaping tablespoons of the caramelized onions on 1side.
• 15 using the back of the spoon spread onions out slightly, then top with 3 tablespoons of the goat cheese mixture.
• 16 in a small bowl, lightly whisk the egg.
• 17 using a pastry brush, brush the edges of the pastry with the egg.
• 18 fold the unused corner of pastry over the goat cheese and onions and press edges with a fork to seal.
• 19 lightly brush the top of the turnover with egg wash, and then chill at least 10 minutes in the refrigerator.
• 20 preheat oven to 400 degrees f.
• 21 when ready to bake, make several small slits in top of pastry and bake on an ungreased baking sheet for 12 to 15 minutes, or until pastry is golden brown and puffy.
• 22 serve warm or hot with warm tomato coulis and drizzle with basil puree.

Flax Meal Cookies

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1/2 cup butter
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1 egg whites or 1 egg
• 1 1/2 cups whole wheat pastry flour
• 1 cup almond meal
• 1/2 cup flax seed meal
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon powdered sugar
• water, to mix

Recipe

• 1 mix.
• 2 chill.
• 3 roll.
• 4 cut.
• 5 cook.
• 6 glaze.
• 7 enjoy!

Guava Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 (1 kg) cans guavas
• 3 -5 tablespoons strained fresh lime juice
• 2 1/2 teaspoons arrowroot, blended with
• 5 teaspoons cold water
• 1 pastry crust, pie case ready made
• 3/8 pint double cream, chilled & stiffly whipped

Recipe

• 1 drain liquid from guavas (reserve liquid); pat guavas dry.
• 2 pour 5/8 pint of liquid into a small saucepan and bring to boil over high heat.
• 3 cook briskly until liquid is reduced to approx 3/8 pint.
• 4 reduce heat to low and stir in 3 tbsp lime juice.
• 5 taste and add more juice if needed.
• 6 stir arrowroot mixture and blend; pour into simmering guava juice mixture stirring constantly until mixture thickens to a light syrupy glaze.
• 7 remove pan from heat.
• 8 spread a thin coating over inside surface of pie case.
• 9 place guavas in pie case, cut side down, ensuring that bottom of case is covered completely.
• 10 arrange rest of guavas in concentric circles on top.
• 11 pour rest of glaze evenly over pie and cool to room temperature.
• 12 serve accompanied with whipped cream.

Raspberry Pie

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 quart raspberries, fresh
• 1 1/4 cups granulated sugar
• 8 teaspoons cornstarch
• 2 tablespoons quick-cooking tapioca
• 6 tablespoons water
• 4 tablespoons butter
• 1 pastry for double-crust pie

Recipe

• 1 mix together raspberries, sugar, cornstarch, minute tapioca and water.
• 2 mix and let sit while you make your pie crust.
• 3 put berries in bottom crust, and put 4-1 t pats of butter on top.
• 4 put on top crust and crimp edges.
• 5 make slits in the crust to allow the steam to escape.
• 6 bake at 425 degrees f for 15 minutes.
• 7 reduce heat to 350 degrees f and bake for 45 minutes.

Meatloaf Muffins

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 lbs lean ground beef
• 2 large eggs
• 1/2 cup green pepper, chopped
• 1/2 cup yellow onion, chopped
• 1 (16 ounce) bag cheese crackers, crushed
• 1 1/3 cups barbecue sauce
• barbecue sauce
• 12 cupcake liners, foil

Recipe

• 1 preheat oven to 350 degrees.
• 2 add one muffin liner to each cup of the muffin pan.
• 3 in a large bowl, mix ground beef, eggs, and barbeque sauce.
• 4 add chopped green pepper and onion.
• 5 add crushed cheese crackers.
• 6 when everything is mixed together well, form meatloaf mixture into 12 even balls and drop into muffin liners. (if you do not have muffin liners, non-stick spray in the muffin pan cups will also work.).
• 7 with a spatula or pastry brush, coat the tops of each muffin with barbeque sauce.
• 8 bake meatloaf muffins for 20-30 minutes, or until done.
• 9 serve and enjoy!

Shamrock Biscuits

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 10 -12 refrigerated biscuits (cheddar & garlic or any flavor or brand found in the frozen bread aisle of any grocery store)
• 10 -12 leaves fresh flat leaf parsley (1 leaf for each biscuit. note that the curly kind will not work)
• 1 egg

Recipe

• 1 preheat oven to 350. place biscuits on baking sheet and place in oven for time indicated on bag/box minus 5 minutes.
• 2 remove from oven and using a pastry brush, brush egg on tops of each biscuit. place 1 parsley leaf on top of each biscuit and 'glue' in place with more brushed on egg . make sure they are laying flat on each biscuit.
• 3 place back in oven for 5 more minutes then remove. allow to cool for a minute or 2, then enjoy.
• 4 the parsley leaves are used to look like little 3 leaf clovers. i made these for st. patty's day '07 to add as a fun side dish for the irish potato soup i made. (i'll be adding that recipe later on--it's delish). happy baking :-).
• 5 ps. if you are lucky enough to have an international store local to you, irish butter goes great with these. we did and it's wonderful--very lite texture and creamier than regular butter.

Multigrain Pancakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup whole wheat pastry flour
• 1/2 cup oat flour
• 1/2 cup rye flour
• 1 1/2 tablespoons sugar
• 1 tablespoon baking powder
• scant 1/2 tsp. fine-grain sea salt
• 2 cups buttermilk
• 3 large eggs, lightly beaten
• 1/3 cup butter, melted and cooled a bit, plus more for the griddle

Recipe

• 1 combine the dry ingredients (the first six) in a large mixing bowl. in a separate medium bowl, whick together the buttermilk and eggs, add the melted butter, and whisk again.
• 2 heat a griddle or skillet until medium-hot, brush with a bit of butter, and test with a drop of water, which should dance across the surface.
• 3 pour the wet ingredients into the dry ones, stir until just combined.
• 4 for silver-dollar pancakes, use 2 tablespoons of batter for each one; they will spread a bit. for larger pancakes use 1/4 to 1/3 cup for each one. cook until the bottoms are deep golden in color and the tops have set a bit, then flip and cook the other side until golden and cooked through.

Spring Rolls With Shrimp-vegetable Filling

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger
• 1 teaspoon minced garlic
• 2 cups fresh bean sprouts
• 1 1/2 cups uncooked small shrimp, peeled,deveined and chopped
• 1 cup minced water chestnut
• 1/2 cup minced smoked ham
• 1/2 cup minced green onion
• 1 medium carrot, grated
• 4 teaspoons soy sauce
• 2 teaspoons cornstarch, blended with
• 2 tablespoons cold water
• 15 phyllo pastry sheets
• 1 cup melted butter
• sesame seeds

Recipe

• 1 for filling: heat oils in wok, add ginger and garlic and stir-fry 30 seconds.
• 2 add sprouts, shrimp, water chestnuts, ham, green onion and carrot and stir-fry until sprouts start to wilt, about 2 minutes.
• 3 add soy sauce and cornstarch mixture and stir until vegetables are slightly glazed.
• 4 let cool.
• 5 to assemble: cut filo in half crosswise to form 8 x 11 inch rectangles.
• 6 fold in short end of 1 rectangle to for 8 inch square (cover remaining filo with damp towel).
• 7 brush square lightly with melted butter; turn square so corner is pointed towards you.
• 8 place 1 tblsp filling in corner and fold over to enclose.
• 9 fold over again.
• 10 fold left and right corner flaps towards center.
• 11 roll up from bottom to form neat rectangular package.
• 12 set seam-side-down on baking sheet.
• 13 repeat with remaining filo and filling.
• 14 (can be prepared ahead to this point; freeze, uncovered, until firm, then transfer to plastic bags and freeze until ready to use.) preheat oven to 375 degrees f.
• 15 brush rolls lightly with melted butter and sprinkle with sesame seeds.
• 16 bake until golden-brown 10-15 minutes (bake frozen rolls unthawed, 15-20 minutes).
• 17 serve immediately.

Our Favorite Peach Cobbler

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup shortening
• 1/4 cup cold water, plus
• 2 tablespoons cold water
• 5 cups sliced fresh peaches (about 10 medium)
• 1 1/2 cups water
• 1/2 cup butter or 1/2 cup margarine
• 1 1/2 cups sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 pinch salt
• 1 tablespoon sugar

Recipe

• 1 make cobbler pastry first by combining flour and salt.
• 2 using a pastry blender cut in shortening until mixture resemble coarse meal.
• 3 sprinkle water over flour mixture,and stir with a fork until the ingredients are moistened.
• 4 then form dough into a ball and chill.
• 5 roll out chilled dough on a floured surface to 1/4 inch thickness.
• 6 cut into 1 inch strips and save enough strips to make a lattice top. i usually save ten or more strips.
• 7 place the remaining strips on a baking sheet and bake at 450* for 10 minutes or you can leave them uncooked like i do.
• 8 to make the peach filling combine peaches, water and butter in a medium size pan.
• 9 bring this mixture to a boil and cook over low heat until peaches are soft.
• 10 after the peaches are soft add 1 1/2 cups sugar, flour, cinnamon and salt .
• 11 cook over low heat, stirring gently until the sugar has dissolved and the peach mixture has thicken.
• 12 put half of the peach mixture in a lightly greased 12x8x2 baking dish.
• 13 put the cooked or uncooked pastry stips on top of peach mixture.
• 14 spoon the rest of the peach mixture over the pastry strips in the baking dish.
• 15 take the remaining pastry strips and make a lattice topping over the top layer of peaches.
• 16 sprinkle 1 tablespoon sugar over lattice top.
• 17 bake for 35 to 40 minutes at 375*.

Shamrock Pie

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup sugar
• 1/4 cup cornstarch
• 1 1/2 cups water
• 3 egg yolks, lightly beaten
• 1/4 cup lemon juice
• 1 tablespoon butter
• 1 1/2 teaspoons lemon peel, grated
• 5 -6 drops green food coloring
• 1 pastry shells, baked (9inches)
• 3 egg whites
• 1/3 cup sugar

Recipe

• 1 combine sugar, cornstarch and water in a saucepan;stir until smooth.bring to a boil, stirring constantly. boil 2 minutes or until thickened.
• 2 stir a small amount into yolks; return all to the pan.
• 3 cook and stir 1 minute. remove from heat; stir in lemon juice, butter, lemon peel and food coloring until smooth.
• 4 pour into crust.
• 5 meringue.
• 6 beat egg whites until foamy.
• 7 gradually add sugar and beat until stiff peaks form.
• 8 spread over hot filling, sealing to the edges.
• 9 bake at 350 degrees for 10-15 minutes or until lightly brown. cool.

Raspberry Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 6 tablespoons water
• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 5 cups raspberries
• 2 teaspoons lemon peel, finely shredded
• milk (optional)
• sugar (optional)

Recipe

• 1 in a mixing bowl combine the 2 cups flour and salt. using pastry blender, cut in shortening until pieces are pea-size. sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. push moistened dough to side of bowl. repeat, using 1 tablespoon water at a time, until all the dough is moistened. divide in half. form each half into a ball.
• 2 on a lightly floured surface flatten one dough ball. roll from center to edges into a 12-inch circle.
• 3 to transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. ease pastry into pie plate, being careful not to stretch pastry.
• 4 in a large mixing bowl combine the 3/4 to 1 cup sugar and 1/3 cup flour. stir in berries and lemon peel. gently toss the berries until well coated. transfer berry mixture to the pastry-lined pie plate.
• 5 on lightly floured surface roll remaining dough into a 12-inch circle. for a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. cut rolled pastry into 1/2-inch strips and weave strips over filling. fold bottom crust over strip ends; trimming strips as necessary. for a 2-crust pie, trim bottom pastry to edge of pie plate. cut slits in top crust for escape of steam; place on filling and fold edge under bottom pastry. flute edge as desired.
• 6 if desired, brush pastry top with a little milk and sprinkle with additional sugar.
• 7 to prevent overbrowning, cover edge of pie with foil. bake for 25 minutes. remove foil. bake in a 375 degree f oven for 25 to 30 minutes more or until top is golden. cool on wire rack.

Italian Cheese And Red Pesto Tartlets

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• 1 (3 ounce) jar store-bought red pesto sauce or 1 (3 ounce) jar sun-dried tomato puree (or make your own)
• 1 large tomato, peeled,seeded,and chopped
• 9 black olives, pitted and quartered
• 1 cup grated fontina or 1 cup mozzarella cheese
• 2 -3 cloves garlic, crushed
• 2 -3 tablespoons grated parmesan cheese
• 1 teaspoon dried oregano
• 1 1/2 cups all-purpose flour
• 6 tablespoons butter
• 2 tablespoons cold water

Recipe

• 1 make the pastry: put the flour in a bowl, add the butter and rub in with the fingertips.
• 2 add enough water to bind to a soft dough.
• 3 cover with plastic wrap and chill for 30 minutes.
• 4 make the tartlet shells: sprinkle a work surface with flour, then roll out the short crust pastry to a 1/8-1/4 inch thickness.
• 5 cut out 12 rounds from the pastry, using a 4" pastry cutter (or jar lid).
• 6 fold up the edges of the rounds to form rims; put on a baking sheet.
• 7 spread the red pesto in the tartlet shells, then fill the shells with the tomato, garlic, black olives, and fontina cheese.
• 8 sprinkle the grated parmesan cheese over the tartlets, covering the pastry edges as well as the filling.
• 9 sprinkle the dried oregano on top.
• 10 bake the tartlets in a 400* oven for 20-30 minutes, until the edges of the tartlets are golden brown in color and the parmesan cheese topping has melted and become crispy.
• 11 serve the tartlets warm or cold.
• 12 variation: substiitute 3 oz.
• 13 store-bought green pesto for the red pesto and 12 slices from a log of goat cheese for the grated fontina.
• 14 proceed as directed.

Lemon Poppy Seed Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 14
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat pastry flour
• 2 tablespoons poppy seeds
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 tablespoon lemon zest
• 10 tablespoons unsalted butter, softened
• 2 large eggs
• 1 1/2 cups plain fat-free yogurt
• 1 cup confectioners' sugar
• 2 tablespoons fresh lemon juice

Recipe

• 1 preheat oven to 375.
• 2 in a medium bowl, whisk together flours, poppy seeds, baking powder, baking soda and salt.
• 3 in a large mixing bowl, add sugar and zest - rub the two together with your fingers until the lemon zest is evenly distributed and the sugar takes on a light yellow hue. add butter and cream mixture together until light and fluffy. add eggs, one at a time, beating until combined after each.
• 4 add the flour mixture and yogurt alternately to the butter mixture, starting and ending with the flour, beating on low speed after each addition just until combined - do not over-mix.
• 5 evenly divide the mixture between 14 wells of a couple muffin pans lightly coated with nonstick spray - fill the empty wells with water to prevent them from scorching. bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 25 to 30 minutes. remove and place pan on wire rack to cool. after 5 minutes, carefully remove muffins from pan.
• 6 in a small bowl, whisk together the confectioners' sugar and lemon juice - if the glaze is too thick to drizzle, add a little more juice. while the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin - you probably won't use all of the glaze, so when they have cooled, you can brush the rest over for a more iced effect.

Mini Cannoli Cream Cups....yummmmm

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 16
• flour, for dusting surface
• 1 refrigerated pie crust
• 3 tablespoons raw sugar
• 1 teaspoon cinnamon
• 1 (15 ounce) container whole milk ricotta cheese
• 1/2 cup confectioners' sugar, plus a little extra for dusting finished cups
• 2 tablespoons sugar
• 1/4 cup miniature chocolate chip

Recipe

• 1 for cups: preheat oven 425 degrees. unroll pie crust on lightly floured surface and sprinkle the tops with the natural sugar and cinnamon. lightly roll over it with rolling pin so that the sugar and cinnamon are pressed into the dough.
• 2 with a 2.5 or 3" round biscuit cookie cutter, cut circles and press them inside an ungreased mini muffin pan to create the pastry cup.
• 3 bake 10 minutes or until cups are golden.remove from oven and allow to cool. once cool, they can be filled.
• 4 for filling: in a large bowl with an electric mixer combine all ingredients except the choc chips and mix well till creamy. place filling in a 1 gal plastic storage bag and chill while you make the cups.
• 5 remove filling from fridge, cut the bottom of corner of bag and pipe a little less then a tablespoon into the cannoli cups. sprinkle with mini choc chips and dust with powdered sugar.
• 6 tips: for a thicker filling, you can strain the ricotta in cheese cloth place in a bowl and covered overnite.
• 7 filling can be made a day or two ahead of time and kept in fridge.
• 8 a variation in the cannolie cream that works well is 1/4 teaspoon almond or orange extract.
• 9 other toppings that go well are chopped toasted almonds, choc sprinkles, candied orange pieces, chopped candied red cherries as well as a sprinkle of cinnamon.
• 10 (i didnt have natural sugar when making these so i just used combo reg sugar and cinnamon).

Sharon's Baked Brie

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 (8 ounce) wheel brie cheese (chilled and with rind)
• 1/4 cup dried cherries (dried cranberries work too!)
• 1/4 cup toasted sliced almonds
• 3 tablespoons brown sugar
• 1 sheet puff pastry
• 1 egg, beaten

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 using a sharp knife, cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half.
• 3 sprinkle the bottom half of the brie with the dried cherries,toasted almonds, and brown sugar. replace the top half of the brie and apply pressure to secure the stuffing.
• 4 working on a well-floured surface roll out the puff pastry so that it will fully cover the brie. place the brie in the middle of the puff pastry and fold the excess pastry around the wheel.
• 5 using a pastry brush, brush the egg on top of the puff pastry and place the brie on a sheet pan lined with parchment paper.
• 6 bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees f and bake for another 20 minutes. serve on a pretty platter.

Sausage Pinwheels

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 1/3 lbs sausages, about 18
• 6 sheets frozen puff pastry
• 1/2 cup cheese, grated
• 2 tablespoons barbecue sauce
• 2 tablespoons tomato sauce
• egg wash (1 egg mixed with splash of milk)

Recipe

• 1 pre heat oven to 200'c (390f) and defrost pastry sheets in a single layer.
• 2 de-skin sausages by slicing gently down the middle and peeling off the skin (this can be skipped if you are using bulk sausage meat).
• 3 spread 3 sausages on a sheet of pastry to the edges - leaving an edge on the top.
• 4 add a squeeze of tomato sauce or bbq sauce on the sausage and sprinkle a bit of cheese on top.
• 5 brush egg wash on the esge and roll into sausage shape and wrap with plastic wrap and put in the freezer for 10-20 minutes to harden up.
• 6 repeat the above steps with the rest of the pastry and sausages, alternating the bbq and tomato sauce for different flavours.
• 7 take the rolls out of the freezer and unwrap - cut into slices about 1cm wide (0.4in) and place on baking tray lined with greaseproof/baking paper.
• 8 brush each slice with eggwash and place trays in oven. cook for 15-20 minutes or until they are golden brown and puffed up.

Skewered Cheese Tortellini With Garlic-parmesan Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 72 cheese tortellini
• 6 tablespoons parsley, minced fresh
• 1/2 cup virgin olive oil
• 1/2 cup parmesan cheese, grated
• 1/3 cup fresh lemon juice
• 3 garlic cloves, minced
• salt & freshly ground black pepper

Recipe

• 1 prepare the tortellini according to the packages directions. add a little fresh water to the cooked tortellini to keep them from sticking together.
• 2 thread 24 4-inch skewers with 3 tortellini each. arrange the skewers on a platter and sprinkle with 2 tablespoons of the parsley.
• 3 in a small mixing bowl, mix together the remaining parsley, oil, parmesan cheese, lemon juice, garlic, salt and pepper. if desired, puree the sauce in a blender for 1 minute. with a pastry brush, brush the sauce on the tortellini. reserve the remaining sauce to dip the skewers into the serving.

Spiced Shortcakes With Sauteed Pears

Total Time: 52 mins Preparation Time: 30 mins Cook Time: 22 mins

Ingredients

• Servings: 10
• 2 cups flour
• 1/3 cup oats
• 1/3 cup packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 cup chilled butter, cut into small pieces
• 1/2 cup 1% low-fat milk
• 1/4 cup water
• cooking spray
• 1 tablespoon water
• 1 large egg , lightly beaten
• 1 teaspoon sugar
• 5 1/2 cups sliced peeled ripe bosc pears (about 6 pears)
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter
• 3 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 2 1/2 cups frozen non-fat vanilla yogurt

Recipe

• 1 preheat oven to 375°.
• 2 combine flour and next 6 ingredients (through ginger) in a large bowl, stirring with a whisk.
• 3 cut in 1/4 cup butter with a pastry blender or 2 knives until butter pieces are pea-sized.
• 4 add milk and 1/4 cup water; stir just until moist.
• 5 drop dough by level 1/4 cup measures 2 inches apart onto a baking sheet coated with cooking spray.
• 6 flatten dough to 1/2-inch thickness using lightly floured hands. let stand 5 minutes.
• 7 combine 1 tablespoon water and egg .
• 8 brush egg mixture over dough; sprinkle evenly with granulated sugar.
• 9 bake for 15 minutes or until golden. remove from pan; cool on a wire rack.
• 10 to prepare filling, combine pears and lemon juice; toss to coat.
• 11 melt 1 tablespoon butter in a large skillet over medium-high heat. add pear mixture; sauté 2 minutes.
• 12 stir in 3 tablespoons brown sugar; bring to a boil. reduce heat to low; simmer for 5 minutes or until the sauce thickens slightly, stirring occasionally.
• 13 remove from heat; stir in vanilla.
• 14 split each shortcake in half horizontally using a serrated knife. spoon about 1/3 cup pear mixture over bottom half of each shortcake; top each serving with top of shortcake and 1/4 cup yogurt.

Sausage Onion Cornbread

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 5 tablespoons butter
• 1 cup finely chopped onion
• 1 large egg
• 1 cup buttermilk or 1 cup use light sour cream or 1 cup plain yogurt
• 8 ounces bulk sausage

Recipe

• 1 preheat oven to 350°.
• 2 in a medium bowl, combine cornmeal, flour, sugar, baking powder, salt, and soda.
• 3 using a pastry blender or 2 knives, cut in the butter until mixture resembles coarse crumbs.
• 4 in another bowl, whisk together the egg and buttermilk until well blended.
• 5 add to the cornmeal mixture and stir just until dry ingredients are thoroughly moistened.
• 6 heat a 10-inch cast iron or heavy oven safe skillet over high heat; crumble sausage into it.
• 7 brown sausage for about 2 minutes to render some of the fat.
• 8 add the onion to the skillet.
• 9 cook, stirring constantly, until sausage is browned and onion is tender.
• 10 remove from heat.
• 11 spread sausage and onion out to evenly cover bottom of skillet.
• 12 spoon cornmeal batter evenly over the sausage and onion mixture and carefully spread out.
• 13 bake for 25 to 30 minutes, until golden brown and firm.
• 14 using a knife, carefully loosen around the edge of skillet then immediately invert onto a serving plate.
• 15 cut into wedges. serve hot.

Lemon Pound Cake

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese
• 3/4 cup butter or 3/4 cup margarine
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla
• 4 eggs
• 1 tablespoon grated fresh lemon rind
• 2 1/4 cups sifted cake-and-pastry flour
• 1 1/2 teaspoons baking powder
• icing sugar

Recipe

• 1 combine softened cream cheese, margarine, sugar and vanilla, mixing until well blended.
• 2 add eggs one at a time, mixing at low speed until well blended.
• 3 add lemon rind.
• 4 gradually add flour and baking powder combined, mixing at a low speed until well blended.
• 5 spread batter in a greased and floured 9" tube or bundt pan.
• 6 bake at 325 for about 70 minutes or until cake tests done.
• 7 cool 10 minutes; remove from pan.
• 8 if desired, sift icing sugar over cake when cool.

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 quart heavy cream
• 1 orange, zest of
• 1/2 cup honey
• 1 pinch salt
• 2 cups all-purpose flour
• 3 tablespoons sugar, plus more for sprinkling scones
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 3/8 cup cold unsalted butter, cubed
• 1 1/2 cups fresh mixed berries, washed and dried

Skewered Mussels With Tangy Honey Glaze (for The Grill)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons honey
• 2 tablespoons tomato sauce (or bottled chili sauce for extra tang)
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon tabasco sauce
• 1 kg mussels (2.2 lbs, should be a rough 48 ct)
• 16 slices bacon

Recipe

• 1 if using wooden skewers, soak in water at least 30 min prior to assembling skewers. skip this step if using metal skewers.
• 2 for the glaze: combine all ingredients, mix well & set aside.
• 3 for the skewers: cook mussels in lrg saucepan of water, remove from shells & set aside.
• 4 cut ea bacon slice into 3 equal pieces, wrap ea mussel in a cut bacon piece & thread onto skewers.
• 5 using a pastry brush, brush all exposed surfaces of the bacon-wrapped mussels w/the glaze mix & turn skewers as needed to get full coverage.
• 6 place skewers in a dish lrg enough to hold them in a single layer & refrigerate for 1 hour.
• 7 grill skewers till bacon is crisp & mussels tender. brush occ w/remaining glaze during cooking.
• 8 note: the pic showed the yield as 8 skewers w/6 bacon-wrapped mussels on ea skewer, so serve 1 skewer as an appy or 2 skewers as a main course.

Strudel = Old Fashion

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 cup sour cream
• 2 cups flour
• 2 cups butter
• 1/8 teaspoon salt
• 1 cup chopped nuts
• 1/2 cup coconut
• 1 1/2 cups apricot jam (or your favorite)

Recipe

• 1 cream the flour and butter together in large bowl, then add salt and sour cream. mix well and cover with plastic wrap. refrigerate overnight.
• 2 mix the filling next. combine nuts, coconut and the apricot jam.
• 3 the next day - divide dough into 4 parts. roll one portion of the dough into a thin rectangle, top with a fourth of the filling. roll up like jelly roll and repeat with the 3 remaining dough portions.
• 4 bake 45 minutes at 350 degrees f.

Maple Oat Crisps

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 13
• 1/2 cup unsalted butter, softened
• 1 tablespoon blood orange, zest of
• 1/3 cup pure maple syrup
• 1 large egg
• 1/2 teaspoon vanilla extract
• 6 tablespoons whole wheat pastry flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1/2 cup old fashioned oats
• 1/2 cup finely chopped pecans

Recipe

• 1 in a stand mixer or large bowl, cream the butter and orange zest until fluffy. beat in the maple syrup. add the egg and vanilla and beat until well mixed.
• 2 in a medium bowl, combine th eflour, baking powder, cinnamon, salt, oats, and pecans. stir into the butter mixture to make soft dough. chill the dough mixture for at least 1 hour.
• 3 preheat the over to 375 degrees. line 2 baking sheets with parchment paper. use a tablespoon to scoop the dough, form in into balls, and place on the sheets at least 3 inches apart. a standard baking sheet should hold 5 cookies.
• 4 bake for 6 to 7 minutes, reverse the position of the sheets, then bake for 6 to 7 minutes more, until the cookies have a dark golden edge that extends about 1/2 inch into the cookie. cool for 10 minutes on the pans, then transfer to a cooling rack with a spatula to finish cooling completely.

Italian Butter Cookies 1952

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1 cup butter, room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 1 dash salt
• 2 1/2 cups all-purpose flour

Recipe

• 1 preheat the oven to 350 degrees.
• 2 in a large mixer bowl, cream lightly the butter and sugar until really fluffy and pale, about three minutes.
• 3 add the egg and vanilla and mix until combined.
• 4 at low speed add the combined dry ingredients and mix until just blended.
• 5 do not overmix.
• 6 place into a pastry bag fitted with a star tip, pipe onto prepared parchment lined cookie sheets, spacing two inches apart.
• 7 if you make wreath or stars, you can add a cherry as decoration now before baking.
• 8 or you could just roll into small bals and flatten with a fork if desired.
• 9 bake for 10 to 14 minutes just until the bottoms and edges begin to turn golden brown.
• 10 remove from pans by sliding thw whole piece of parchment onto a large wire rack, and cool completely.
• 11 dip fingers or one side of each into melted chocolate and sprinkles if desired.
• 12 sandwich with raspberry jam also if desired, dip in melted chocolate and crushed almonds.
• 13 leave plain also.
• 14 store in an airtight container.

Raspberry Streusel Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/2 cup flour
• 1/2 cup quick oatmeal
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 6 tablespoons butter
• 1/2 cup butter
• 1/2 cup sugar
• 1 egg
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 1 cup raspberries (fresh or frozen)

Recipe

• 1 in a small bowl combine the topping ingredients.
• 2 use a pastry blender and mix until it resembles coarse crumbs.
• 3 set aside.
• 4 grease 12- 3" muffin pan cups.
• 5 preheat oven to 400°f.
• 6 in a large bowl beat the butter and sugar together until light and fluffy.
• 7 add the egg and mix.
• 8 combine the flour, baking soda, baking powder, cinnamon and salt together.
• 9 mix together the milk and sour cream.
• 10 add half the flour mixture and half of the milk mixture to the bowl with the butter.
• 11 stir to blend well.
• 12 add remaining ingredients and stir just until combined.
• 13 spoon the batter into the greased muffin cups, until 2/3 full.
• 14 sprinkle the tops with the streusel mixture.
• 15 bake muffins for 20-25 minutes.
• 16 cool the muffins in the pan for 5 minutes and then remove them from the cups.

Crisco's Pastry Method

Total Time: 7 mins Preparation Time: 7 mins

Ingredients

• 3/4 cup crisco
• 2 1/4 cups sifted flour
• 1 teaspoon salt
• 1/4 cup water

Recipe

• 1 sift flour and salt into bowl. take out 1/3 cup flour. cut crisco (with knives, fork or blender) into remaining flour until the pieces are the size of small peas.
• 2 mix 1/4 cup water with 1/3 cup flour (taken out from above) to form paste. add flour paste to crisco/flour mixture. mix and shape dough into a ball. divide the dough into two parts.
• 3 place one portion on a pastry canvas or board which has been dusted with 1 tablespoon flour. roll the dough to 12 inches in diameter, rolling with short, light strokes, from the center to the edges.
• 4 place in pie plate, trim the edges with a knife,even with the edges of the pie plate.
• 5 roll the other half of dough. cut or prick small steam vents. place on the filled pie, and trim the edges 1/2 inch beyond the edge of the pie plate. seal edges. (i use left hand index finger and right hand, thumb and index fingers, interlocking with each other.) bake in oven at the temperature recommended for the pie filling.

Our Famous Eclairs

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 1/2 cup butter, softened
• 1 teaspoon vanilla
• 3 tablespoons milk
• 2 cups powdered sugar (sifted)
• 4 ounces baker's chocolate
• 1 pint whipping cream
• 1 teaspoon vanilla
• 1 cup powdered sugar
• 3 1/2 ounces french vanilla instant pudding (2 small packages)
• 2 cups milk
• 3/4 cup butter
• 1 1/2 cups water
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 6 eggs

Recipe

• 1 frosting:.
• 2 mix butter, vanilla, and milk — gradually add sugar until spreading consistency.
• 3 filling.
• 4 whip cream until stiff, gradually adding vanilla and powdered sugar.
• 5 mix pudding and milk, let set until thick.
• 6 fold pudding and whipping cream together.
• 7 puffs:.
• 8 preheat oven to 400of.
• 9 heat water salt and butter to boiling. continue boiling until butter is melted.
• 10 add flour all at once and whip in pan with wooden spoon. mixture will form ball in middle of pan.
• 11 cool for about 5 minutes stirring to cool faster.
• 12 add eggs one at a time whipping with wooden spoon well after each. [or put mixture in kitchen aid and eggs individually, beating after each].
• 13 put mixture into pastry bag and pipe out eclair shapes about 2 inches long and 2 inches apart on greased baking sheet.
• 14 bake at 400 for about 25 minutes or until lightly brown. fill with filling and frost with frosting. refrigerate.

Tommy Bahama Key Lime Pie With Chocolate Mousse Whipped Cr

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 (10 inch) uncooked pie crusts
• 1 egg
• 2 1/2 cups sweetened condensed milk
• 3/4 cup pasteurized egg yolk
• 1 cup key lime juice
• 1 lime, zest of
• 1 lime, sliced into 8 equally-sized wheels
• 8 fluid ounces heavy cream
• 3 tablespoons powdered sugar
• 1/4 teaspoon pure vanilla extract
• 1/2 tablespoon instant chocolate mousse mix

Recipe

• 1 to make the pie:brush egg whites onto uncooked pie shell using a pastry brush, making sure the shell is evenly coated. pour off any excess egg whites.
• 2 pre-heat oven to 350°f place pie shell in oven and bake for 5 minutes.
• 3 shell should look golden brown. let cool at room temperature.
• 4 while the shell is cooling, mix the egg yolks and condensed milk together using a wire whip until incorporated. pour the key lime juice and zest into the mixture of yolks and condensed milk, slowly mixing with the wire whip until incorporated.
• 5 add the key lime pie mixture into the cooled pie shell. adjust the oven temperature to 250° f and bake pie for 25-30 minutes. the finished pie should have a "jell-o"-like consistency. place on a cooling rack for 30 minutes at room temperature.
• 6 place in refrigerator for at least 2 hours before serving. cut into 8 even slices when serving.
• 7 to make the whipped cream, instructions:using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in a mixing bowl. using the whisk attachment, beat cream mixture on high speed for 2 minutes.
• 8 add the chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks.
• 9 place the whipped cream into a piping bag with an open star tip. when serving, pipe it onto each piece of key lime pie. (if you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece.).
• 10 cut a slice in your lime "wheels," twist and place in the center of each piece.

Mum's Fab Chicken Pie

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 pie crusts
• 3 large chicken breasts
• 8 ounces mushrooms
• 1/4 pint milk
• 1 ounce butter
• 1 ounce flour
• 1 small onion, chopped

Recipe

• 1 sautee onion until soft but not brown.
• 2 add chicken and saute lightly.
• 3 set to one side.
• 4 for sauce, melt butter, add flour, stir in milk.
• 5 allow to thicken.
• 6 place chicken mix and sauce into pie shell.
• 7 top with sliced mushrooms.
• 8 cover with the other pastry.
• 9 bake at 390f for approx 30-45 min until top is a little brown.

Rum Cake

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 1 cup pecans, chopped
• 1 (18 ounce) box butter recipe cake mix (butter flavor)
• 1 (3 1/2 ounce) box vanilla instant pudding mix (small box)
• 1/2 cup dark rum
• 4 eggs
• 1/2 cup water, cold
• 1/2 cup oil
• 1 cup sugar
• 1/4 cup butter
• 1/4 cup water
• 1/8 cup dark rum

Recipe

• 1 preheat oven to 325 degrees.
• 2 grease and flour 10-inch tube pan.
• 3 sprinkle pecans over bottom of pan.
• 4 mix all ingredients together.
• 5 pour batter over pecans.
• 6 bake 1 hour.
• 7 cool, and invert on serving plate.
• 8 prick top of cake.
• 9 hot rum glaze.
• 10 combine all ingredients.
• 11 boil for 2 to 3 minutes.
• 12 spoon and brush glaze evenly over top and sides using pastry brush. allow cake to absorb glaze.
• 13 repeat until glaze is used up.
• 14 be careful this cake is deadly!

Raspberry Scones With Rose Water Glaze

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
• 1 cup whipping cream
• 3 tablespoons whipping cream
• 1/3 cup raspberry jam, approximate (not seedless)
• 1/2 cup powdered sugar
• 1/4 teaspoon rose water (can be found in middle eastern markets and specialty stores)

Recipe

• 1 scones:.
• 2 preheat oven to 400ºf. in a large mixing bowl, mix flour, sugar and baking powder. add the butter. either mix with a pastry blender or rub butter in with fingertips until mixture looks like fine crumbs.
• 3 gradually add 1 cup cream, mixing just until dough comes together (dough will appear somewhat shaggy). turn dough out onto foil and pat it to 1/2" thick.
• 4 with a 3" round or heart-shaped cookie cutter, cut out scones. gather scraps and reshape to 1/2" thickness. cut rest of scones, using as much of the dough as possible without re-shaping it.
• 5 with a floured knife, cut scones horizontally to make a pocket for the jam (if you used a heart cutter, start at the bottom point of the heart to cut). fill each cut scone with a generous teaspoon of raspberry jam (jam will be visible around the edges).
• 6 transfer filled scones to a baking sheet. bake until golden brown (about 18 minutes). transfer baked scones to a wire rack to cool just until slightly warm.
• 7 glaze:.
• 8 while scones are cooling, mix powdered sugar, rosewater and remaining 3 tbs of cream until smooth. spread glaze over slightly warm scones. serve immediately, or at room temperature.

Sausage Quiche

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 (9 inch) uncooked deep dish pie shells
• 1 (7 ounce) can whole green chilies
• 1 lb hot sausage, cooked, crumbled
• 4 eggs, slightly beaten
• 2 cups half-and-half cream
• 1/2 cup grated parmesan cheese
• 3/4 cup grated swiss cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic salt

Recipe

• 1 line bottom of pie shell with split and seeded green chilies.
• 2 sprinkle sausage over chilies.
• 3 combine eggs, cream, both cheeses, salt, pepper, and garlic salt, and slowly pour over sausage.
• 4 cover edge of pastry with a thin strip of foil to prevent excessive browning.
• 5 bake at 350 degrees for 35 minutes or until center is set and golden brown.
• 6 allow quiche to set at room temperature for 5 minutes before slicing.

Lemon Potato Pie

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 6
• pie pastry
• 4 medium peeled potatoes
• 1 1/2 cups sugar
• 1 lemon
• 1/4 cup leftover potato water
• 1/2 cup dark brown sugar
• 1 tablespoon butter

Recipe

• 1 slice the potatoes very thinly.
• 2 boil them in water until they are just barely tender.
• 3 remove them from the water carefully, trying not to break the slices.
• 4 save 1/4 cup of the water.
• 5 juice the lemon.
• 6 mix the lemon juice, the sugar, and the 1/4 cup of potato water together in a pan.
• 7 simmer for 5 minutes while stirring occasionally.
• 8 add the potato slices to the mixture carefully and bring to a boil.
• 9 remove the lemon/potato mix from the stove and let it cool.
• 10 meanwhile heat the oven to 425 degrees.
• 11 put the pastry into a 9 inch pan.
• 12 put the potato slices in the pastry and then pour the syrup over top.
• 13 sprinkle the top with brown sugar and dot with butter.
• 14 bake for about 15 minutes.
• 15 reduce the heat to 350 degrees and bake it for 30 to 35 minutes more.
• 16 this can be served at room temperature or chilled.

Pepperoni Pizza Danish With Sautéed Portabella Mushrooms

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2 tablespoons red onions
• 4 large slice portabella mushrooms
• 1 dash salt and pepper
• 1 (11 ounce) can pillsbury refrigerated crusty french loaf
• 4 ounces sour cream
• 1 (14 ounce) jar pizza sauce, divided
• 2 1/2 ounces pepperoni slices (about 15 slices)
• 1 1/2 cups grated mozzarella cheese
• 1 egg yolk, with 1 tsp. water
• parsley (to garnish)

Recipe

• 1 1. preheat oven to 375 degrees.
• 2 2. in a sauté pan over low heat, add olive oil, garlic, onions, mushrooms, salt and pepper. saute' mushrooms about 7 minutes, turning once. set aside.
• 3 3. gently unroll refrigerated french loaf onto a greased cookie sheet, working lengthwise. using a pastry brush, add sour cream and ½ pizza sauce to middle of dough, leaving 1 inch at the short ends uncovered for closing. spread out evenly. add mushroom mixture, pepperoni and cheese.
• 4 4. to close dough, fold in the 1 inch of dough on the left and right. pull top dough over 1/3rd of filling and then bottom dough over top dough. pinch the sides to make sure they are closed.
• 5 5. cut 6 slits at an angle about 2 inches apart along dough. to make egg wash, whisk egg yolk with water. using pastry brush, cover entire loaf. sprinkle loaf with parsley.
• 6 6. bake for 20 minutes in a preheated 375 degree oven or until golden brown and remove from oven.
• 7 7. to serve – after 5 minutes brush remaining pizza sauce on a platter and place pizza danish on top. slice with a serrated knife between slits in loaf.

Two Penny Pies

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb lean ground beef (or lamb)
• 1 onion, minced
• 1 teaspoon minced parsley
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/3 cups lard
• 2/3 cup boiling water
• 4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• milk (for brushing on pastry)
• 1/4 cup gravy
• 1 teaspoon worcestershire sauce

Recipe

• 1 mix together: meat, onion, parsley, thyme, salt and pepper. moisten with a little gravy or stock.
• 2 sift flour, baking powder and salt together. mix lard and boiling water, and stir gradually but quickly into dry things. set aside 1/3 of the pastry in a warm place (for example, the top of a double boiler over warm water).
• 3 divide the remaining pastry in 6 parts. roll out on lightly floured board. form pie shells around bottom of a glass jar or ring tins. you actually want the dough to come up the sides of the jar a couple of inches; it makes for little meat pie type of things. (it has to come up so that it can hold the filling.) set them on a baking sheet. fill with meat mixture.
• 4 roll out rest of pastry and cut into rounds for lids. (you don't need to come up the sides for this part.) moisten edges and cover pies, pinching edges together firmly. trim with scissors. make a hole in the center of each pie on the top. brush pastry with milk. bake 30 minutes or so at 350.
• 5 heat stock-gravy and worcestershire sauce together. pour it into the holes on top of pies before serving; a funnel would be a good idea. you don't want the sauce on the outside of the pie.

Mini Bourbon Pecan Pies

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup unsalted butter (room temp)
• 3 ounces cream cheese (room temp)
• 2 teaspoons sugar
• 2 eggs
• 1/2 cup sugar
• 1/2 cup corn syrup
• 2 tablespoons unsalted butter (melted)
• 1/2 teaspoon vanilla
• 1 cup pecans (chopped)
• 2 tablespoons bourbon

Recipe

• 1 for pastry, in a bowl combine 1 c flour baking powder and salt. in a mixing bowl combine the 1/2 c butter cream cheese and 2 tsp sugar. mix until well blended, stir in the flour mixture, press firmly into a ball with hands. divide in half. set aside 1 half. on a lightly floured surface roll out dough to a 1/8 inch thickness. lightly spray 2 twelve cup mufin pans with nonstick spray. cut out 12 2 1/4 inch rounds, i suggest using a cookie cutter or biscuit cutter. press the rounds evenly into the bottoms and sides of the muffin pan cups. repeat with remaining dough. then refridgerate about 10 to 15 minute.
• 2 meanwhile , in a medium bowl beat the eggs slightly. stir in the granulated sugar, corn syrup, bourbon, melted butter, and vanilla until blended. spoon a heaping teaspoonfull of chopped pecans into each pastry lined cup. top with the corn syrup mixture. be careful not to put too much, if the cornsyrup mixture goes above the pastry it can stick and be difficult to remove after baking. bake at 350 degrees for 20- 25 min, until lightly browned and a toothpick comes out clean. cool , and sprinkle with powdered sugar before serving.
• 3 enjoy!

Raspberry Shortbread

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup butter (no substitutes)
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 large eggs
• 1/2 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 1/3 cup raspberry jam
• 1 cup chopped pecans, toasted
• confectioners' sugar (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 line a 9 inch baking pan with foil extending edges over sides.
• 3 make crust: whisk flour and sugar together in a bowl.
• 4 cut in butter with a pastry blender until mixture resembles coarse crumbs.
• 5 press evenly into bottom of pan.
• 6 bake until edges are golden, 20 to 22 minutes.
• 7 cool on wire rack.
• 8 make filling: whisk together flour, salt and baking soda in a small bowl.
• 9 set aside.
• 10 beat eggs, sugar and vanilla in a mixer bowl at medium high speed.
• 11 at low speed beat in flour mixture just until blended.
• 12 spread jam evenly over crust.
• 13 pour egg mixture on top, then sprinkle with pecans.
• 14 bake until center is completely set and top is golden, 25 minutes.
• 15 cool in pan on wire rack.
• 16 lift shortbread from pan.
• 17 peel off foil and cut into 16 squares, then halve each square diagonally.
• 18 sprinkle with cnofectioner's sugar.

Raspberry Squares With Brown Sugar Crumb Topping

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar, sifted
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, cold and cut into 8 pieces
• 1/2 cup raspberry jam, seedless
• 4 cups raspberries
• 2 -4 tablespoons all-purpose flour
• 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
• 1 cup all-purpose flour
• 1 cup light brown sugar, packed

Recipe

• 1 place rack in middle of oven and preheat oven to 375 degrees.
• 2 to make the crust: combine flour, confectioners sugar, salt and butter in food processor or medium bowl. pulse about 30 times or work butter in with pastry blender until butter is size of small peas. sprinkle mixture evenly into ungreased 9x13 baking pan. using your hands, press mixture into bottom of pan about 1/2 inch up sides of pan. bake crust for 10-12 minutes or until firm and barely starting to brown.
• 3 to make filling: melt jam in small saucepan over medium heat until just thinned out and liquefied.
• 4 in medium bowl, gently mix the raspberries with enough flour until fully coated and then set aside.
• 5 to make topping: combine butter, flour and brown sugar in processor or medium bowl and pulse or work butter in with fingers until mixture begins to come together and starts to move away from sides of the bowl. set aside.
• 6 when the crust is done, remove from oven. use back of spoon or pastry brush to spread jam evenly over the hot crust. sprinkle the floured berries and any remaining flour in the bowl evenly over the jam. using your hands, sprinkle the topping evenly over the berries breaking up any large clumps.
• 7 bake for 25-30 minutes or until the berries are bubbling and topping is brown. remove from oven and cool completely before cutting into squares.

Karen's Banana Bread

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 cup unbleached flour
• 1/3 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup shortening (i use butter flavor)
• 2/3 cup sugar
• 2 eggs
• 3 bananas, mashed

Recipe

• 1 preheat oven to 350 degrees.
• 2 mix together flours, baking powder and salt; set aside.
• 3 soften shortening and gradually add sugar; beat until light and fluffy.
• 4 add 2 beaten eggs.
• 5 add dry ingredients alternately with mashed bananas.
• 6 blend well.
• 7 spoon into well greased 8 x 4 x 2 1/4" loaf pan and bake for 60 minutes or until lightly browned.
• 8 allow to cool in pan for 10 minutes and continue cooling on rack.
• 9 cut when cool.
• 10 if using individual size (mini) loaf pans, bake for 35 minutes and check to see how close they are to being finished.

Rugalach

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• 1 cup butter
• 4 cups flour
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cake yeast
• 1 cup heavy cream
• 3 egg yolks
• 1/2 cup sugar
• 2 teaspoons cinnamon
• 1/4 cup pecans, chopped
• 1/4 cup raisins

Recipe

• 1 preheat oven to 375 degrees.
• 2 dough:.
• 3 mix butter with flour, salt, and sugar until crumbly.
• 4 crumble yeast into cream and stir in the egg yolks.
• 5 combine wet ingredients with dry ingredients to make a dough and chill it for 4 hours or more.
• 6 on a lightly floured board, roll out 1/3 of the pastry into a thin circle.
• 7 filling:.
• 8 combine sugar, cinnamon and nuts.
• 9 sprinkle onto the dough. dot with golden raisins.
• 10 cut into triangles (grandma says she gets 12, but you can make them larger if you want) and roll up starting at the wide end and place on a greased cookie sheet, point side down.
• 11 repeat with remaining dough.
• 12 let rise 30 minutes at room temperature. bake for 15 to 20 minutes or until light golden brown.

Stuffed Baby Baked Potatoes

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 lbs baby red potatoes
• 2 tablespoons minced red peppers
• 1 tablespoon olive oil
• 1/3 cup sour cream
• 2 tablespoons mayonnaise
• 1/2 teaspoon dried thyme
• 2 tablespoons sliced chives
• 2 teaspoons grated parmesan cheese

Recipe

• 1 heat oven to 400º.
• 2 put potatoes in a saucepan, cover with water, and cook potatoes 10 min or until tender.
• 3 drain and halve.
• 4 scoop out center of each potato.
• 5 mash and mix with red pepper, olive oil, sour cream, mayo, and thyme.
• 6 fill the potato shells with the mashed mixture.
• 7 you can use a pastry bag if you want it fancy or you can just use a spoon.
• 8 sprinkle with chives and cheese.
• 9 bake 25 minutes.

Sausage Rolls Or Party Scrolls

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 9
• 250 g ground sausage
• 250 g beef mince
• 1 onion, finely diced (lightly fried until slightly softened)
• 1 carrot, grated
• 1/2 teaspoon garlic, minced
• 1 teaspoon mixed herbs
• 2 tablespoons worcestershire sauce
• 2 tablespoons tomato sauce
• 2 tablespoons soy sauce
• 1/2 cup breadcrumbs
• 1 (375 g) packet frozen puff pastry, thawed and halved (approx. 2-4 sheets)
• 1 egg
• 2 tablespoons milk
• 2 -3 tablespoons sesame seeds

Recipe

• 1 preheat oven to 210 degrees celcius.
• 2 except for pastry, sesame seeds, egg and milk, mix all other ingredients well in a bowl.
• 3 mix egg and milk in a bowl and set aside.
• 4 place mince mix along the length of the pastry aprroximately an inch thick and roll into a long sausage roll. seal opposite long edge with egg mix. cut to preferred size - 2cm for scrolls, 6cm for party sausage rolls and half or thirds for regular sausage rolls, these are all approximate measurements, it depends on the length of the pastry.
• 5 for sausage rolls, paint the top of the pastry with the egg mix and sprinkle with sesame seeds. for scrolls, paint one side with egg mix and sprinkle with sesame seeds.
• 6 can be frozen at this stage for later use. thaw prior to baking.
• 7 place on a tray with grease proof paper and bake for 35-45 minutes.

Lamby Pockets

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 1/2 cup karo high fructose corn syrup
• 2 (8 ounce) cans vienna sausages
• 1 (8 ounce) can tomato paste
• 1 cup melted velveeta cheese, product
• 1 sheet pastry dough
• 4 cups butter flavor crisco

Recipe

• 1 melt 4 cups crisco in deep fryer.
• 2 mix melted velveeta with tomatoe past, pour into a bowl.
• 3 add karo and whip for 2 minutes.
• 4 cut pastry dough into 3 inch squares.
• 5 add vienna sausages with a bit of the mixture to squares, wrap into a fun "lamby pocket".
• 6 deep fry for 4 minutes or until golden brown.
• 7 sprinkle with powered sugar and watch the kids go to town!

Raspberry Ribbon Pie

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 1 (3 ounce) package raspberry jell-o gelatin
• 1 (10 ounce) package red frozen raspberries
• 1 tablespoon lemon juice
• 3 ounces cream cheese, softened
• 9 inches baked pastry shells, cooled
• 1/4 cup sugar
• 1/3 cup confectioners' sugar
• 1 teaspoon vanilla
• 1 cup heavy cream, whipped

Recipe

• 1 for red layers, dissolve jello and 1/4 cup sugar in 1 1/4 cup boiling water. add the frozen raspberries and lemon juice. stir until berries thaw. chill until partially set.
• 2 for layers, blend cheese, confectioners sugar and vanilla. fold in a small amount of whipped cream, then fold in remainder. spread half the cheese mixture over bottom of pastry shell. cover with half the red jello mixture. repeat layers and chill until set.

Sour Cream Cherry Pie

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 1/2 cups flour
• 1 teaspoon orange zest, finely grated
• 3/4 teaspoon salt
• 1/2 cup shortening
• 3 -6 tablespoons ice water, as needed
• 2 tablespoons ground almonds
• 1 (21 ounce) can cherry pie filling
• 1 tablespoon lemon juice
• 1 teaspoon orange zest, finely grated
• 3 large eggs
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup sour cream

Recipe

• 1 for crust: sift together flour, orange zest and salt.
• 2 using a pastry blender or two knives, cut in the shortening until the mixture looks crumbly, with most of the pieces the size of small peas.
• 3 sprinkle with some of the water,no more than 1 tbsp at a time, mixing gently with a fork to incorparate wenough water to form a dough ball- it will just start to stick together.
• 4 press into a ball.
• 5 wrap dough and chill for 20-30 minutes.
• 6 roll out on a floured board to 1/8" thickness.
• 7 place ungreased pie plate upside down onto the pastry and cut a circle of dough out, leaving at least a 1 inch border.
• 8 remove pie plate, flip right side up and carefully place pastry into the pie plate.
• 9 trim and flute the edges decoratively.
• 10 press the nuts into the bottom of the crust.
• 11 for filling: in a small bowl, mix pie filling, lemon juice, and orange zest.
• 12 spoon over the crust.
• 13 beat eggs, sugar, vanilla, and almond extract until thick and lemony, approximately 10 minutes using an electric mixer.
• 14 stir in sour cream to the egg mixture, then pour over the cherry layer in the pie plate.
• 15 bake in a preheated 350 f oven on the lowest rack for 45 minutes, or until crust is brown.
• 16 let cool on rack, then chill well before serving.

Patty's No Fail Pie Crust

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 2 cups flour, sifted
• 1 cup vegetable shortening
• 1/3 cup water
• 1/2 teaspoon salt

Recipe

• 1 blend flour, salt, and crisco with a fork or pastry cutter until well blended.
• 2 add water and continue blending until soft dough forms.
• 3 form into
• 4 a ball and refridgerate for one hour before rolling out.
• 5 cut ball into
• 6 halves and roll each half to form the top and bottom crusts.
• 7 may be frozen
• 8 for use later. freeze in a ziplock bag. allow two hours to thaw before
• 9 rolling out.

Sausage Rolls

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 lb bulk lamb sausage, raw
• 1/2 cup onion, minced finely
• 2 teaspoons fresh thyme, minced
• 1 teaspoon fresh sage, minced
• 1/4 teaspoon crushed red pepper flakes (to taste)
• 1 (17 1/3 ounce) package frozen puff pastry, thawed
• 2 tablespoons dijon mustard
• 2 teaspoons dijon mustard
• 1 egg, beaten

Recipe

• 1 if sausage is in links, cut off ends of sausage casing and squeeze out meat, discarding casings.
• 2 in a bowl, mix sausage, onion, and spices. set mixture aside.
• 3 preaheat oven to 400°f.
• 4 working on a lightly floured work surface, unroll 1 sheet of puff pastry, long side nearest you. divide dough horizontally into two long rectangles.
• 5 repeat with remaining sheet of puff pastry.
• 6 brush each rectangle down the middle lengthwise with approximately 2 teaspoons mustard.
• 7 place approximately 6 tbsp (or 1/4) sausage mixture down the middle lengthwise of each rectangle.
• 8 roll dough around sausage, pressing seam to seal.
• 9 slice each "log" into approximately 6 slices.
• 10 place each slice seam-side down on a rimmed baking sheet.
• 11 brush each with beaten egg.
• 12 bake rolls until pastry is puffed and golden, approximately 20 minutes. let cool for 5 minutes before serving.

Mini Caramelized Onion Puff Pastry Tartlets

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 ounces puff pastry, thawed
• 1/2 cup caramelized onion
• 3 garlic cloves, thinly sliced (32 slices)

Recipe

• 1 on a lightly floured surface, roll out puff pastry to a 10 inch square. preheat oven to 400.
• 2 using a round cutter (2 inch), cut 16 circles from pastry. place on a baking sheet. prick all over with a fork.
• 3 divide caramelized onions equally over circles and spread to cover. garnish each with 2 slices garlic.
• 4 bake until pastry is golden brown around the edges, about 20 minutes.

Spiced Sweet Potato Pie With Nuts

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 cup all-purpose flour, sifted
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter
• 3/4 cup finely chopped almonds, toasted
• 2 tablespoons ice water
• 1 cup mashed sweet potatoes, well drained (fresh or canned, unsweetened)
• 1 cup evaporated milk
• 1 1/4 cups firmly packed light brown sugar
• 3 large eggs, lightly beaten
• 1/4 cup brandy
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup chopped pecans

Recipe

• 1 for crust: in a bowl, whisk together the flour and salt.
• 2 with a pastry cutter, cut in the butter until the mixture is coarsely texture with small irregular flakes and bits the size of small peas.
• 3 stir in the almonds until combined.
• 4 sprinkle on the water, 1 tablespoon at a time, stirring with a fork until the dough just holds together.
• 5 gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap and refrigerate for 1 hour.
• 6 on a lightly floured surface, roll out the dough into a 1/8-inch thick round.
• 7 fit the dough into the pie pan.
• 8 chill the shell in the freezer while making the filling.
• 9 preheat the oven to 400°f.
• 10 for the filling: in a large bowl, stir together the sweet potatoes, milk and sugar until combined.
• 11 stir in the eggs, brandy, pie spice, salt and pecans and combine well.
• 12 pour the filling into the chilled pie shell and bake for 20 minutes.
• 13 lower the oven temperature to 325°f and bake for 30 to 35 minutes longer (until the tip of a sharp knife inserted in the center comes out clean).
• 14 remove the pie from the oven to a wire rack and cool for 30 minutes.
• 15 the pie may be served warm or at room temperature.

Our Raisin Pie

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 2 1/2 cups raisins
• 1/2 cup brown sugar
• 3 tablespoons flour
• 1/4 cup orange juice
• 2 cups water
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 pastry for double-crust pie

Recipe

• 1 preheat oven to 400*.
• 2 line 9â€? pie plate with pastry; set aside.
• 3 in microwave proof bowl, mix raisins, brown sugar and flour; stir in orange juice, water and salt.
• 4 microwave 8 minutes on high, stirring every 2 minutes.
• 5 remove from oven and add vanilla.
• 6 let cool. spoon cooled mixture in pie shell.
• 7 cover with pastry.
• 8 crimp edges to seal and slash top to let steam escape during baking.
• 9 bake 15 minutes at 400*, reduce heat to 350* and bake another 45 minutes.
• 10 serve warm.
• 11 tip:.
• 12 good served ice cream.

Out Of This World Skinny Cinnamon Rolls

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1 (8 ounce) package reduced-fat crescent rolls
• 2 tablespoons butter
• 4 tablespoons sugar
• 1 1/2 tablespoons cinnamon
• 4 tablespoons powdered sugar
• 1 1/2-2 teaspoons skim milk

Recipe

• 1 preheat oven to 375 degrees; have a cookie sheet lined with parchment paper.
• 2 keep the tube of crescent rolls in fridge until ready to use and you have all your ingredients ready to go.
• 3 in a small bowl combine the sugar and cinnamon. set aside.
• 4 melt the butter in microwave safe bowl and set aside.
• 5 now, take the tube out of fridge and roll out on a cutting board. you want to flatten the dough out with your hands to make a rectangle. you don't need to use a rolling pin but you can use one if you want to make the same thickness throughout.
• 6 spread the butter with a pastry brush over the entire dough. save a little butter for when you have rolled up this up after the filling is inches.
• 7 sprinkle the sugar/cinnamon mixture over the butter (a nice coating). save a little for when it's rolled up.
• 8 starting with the shorter end, roll the dough up into a log.
• 9 brush the remaining butter over the outside of the log and sprinkle the remaining sugar mixture over the butter.
• 10 with a sharp knife cut the roll into 8 slices. to do this, start by cutting the roll in half then half again until you have 8 slices.
• 11 place the slices on the baking sheet. you will probably still have extra cinnamon sugar mixture so sprinkle that over the cut slices.
• 12 bake for about 10-12 minutes. turn the pan around after 5 minutes and check after 10 minutes. they should look puffed, light brown and the bottoms will look light to medium brown as well. remove from the oven and place on a cooling rack.
• 13 to make glaze: in a small bowl blend the powdered sugar with the milk and mix up until you have a glaze consistency. if you have a mini whisk this makes for easier mixing. you can use a spoon or small fork as well. when the rolls are slightly cooled, drizzle the glaze over each roll.
• 14 enjoy these yummy treats!

Lemon Poppy Seed Buttermilk Rolls

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 2 (1/4 ounce) packages fleischmann's fast rising yeast
• 1/3 cup warm water
• 4 tablespoons sugar
• 3 teaspoons lemon juice
• 3/4 cup melted shortening
• 1 1/2 cups lukewarm buttermilk
• 5 1/2 cups flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1/4 cup cornstarch
• 1/4 cup melted margarine or 1/4 cup butter
• pam cooking spray
• 1/8 cup poppy seed (optional)

Recipe

• 1 into two cup pyrex glass measuring cup, add warm water and yeast; stir.
• 2 in microwavable small bowl add sugar, lemon juice and 3/4 cup shortening. microwave on 70% power, covered, until melted and dissolved. stir until warm, not hot.
• 3 add to dissolved yeast and water.
• 4 in large bowl add flour, baking soda and salt, mix.
• 5 add buttermilk and stir.
• 6 add yeast mixture and stir and mix well. use dough hook on mixer and beat until smooth. if dough is too sticky, add a little flour each time until the dough pulls away from the sides of the bowl.
• 7 cover with a cloth and let rise 10 minutes in a draft free warm area.
• 8 ( i turn oven on at 170*,cover and let rise in oven.
• 9 spray cooking sheets or muffin pans with pam.
• 10 preheat oven to 400°.
• 11 dust your hands with cornstarch. shape into rolls and place on cooking sheets or muffin pans. let rise 30 minutes.
• 12 (i put back in a 170* oven and let rise 30 minutes)
• 13 with pastry brush tops with melted margarine.
• 14 optional step: sprinkle with poppy seeds.
• 15 optional step: top with drops of glaze.
• 16 bake at 400° 18 to 20 minutes. muffin pans take longer baking.
• 17 when the tops start to brown, press lightly on the top to see if it springs back. if it does, the rolls are done.
• 18 these rolls are wonderful to take to a potluck. they stay moist.