In a small saucepan, cook pudding mix and milk according to package directions. Remove from heat, cover and chill completely.
Using an electric mixer, beat the shortening and sugar until doubled in volume, about 30 minutes. Gradually add the chilled pudding to the shortening mixture. Continue to whip until sugar is dissolved and you can not feel it with your tongue when you taste the filling.
Use a pastry bag to fill the lady locks. Freeze or serve immediately.
To Make The Apple Filling: In a large skillet over
br>Fill and frost with Lady Baltimore frosting/filling.
Heat oven to 400\u00b0.
Mix thoroughly shortening, brown sugar and eggs.
Stir in water and vanilla.
Sift together and stir in flour, salt, soda and cinnamon.
Drop with teaspoon on ungreased baking sheet.
Place 1/2 teaspoon Date Filling on dough; cover with another 1/2 teaspoon of dough.
Bake until lightly browned, 10 to 12 minutes.
Makes 5 to 6 dozen.
To Prepare Filling: Beat together cream cheese, honey
br>Top pie with meringue (recipe to follow).
After meringue
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Combine shortening, salt and vanilla.
Blend.
Add sugar and cream well.
Add beaten egg and mix thoroughly.
Sift flour and baking powder.
Add to the first, alternately with milk, blending well.
Chill dough.
Roll dough 1/8-inch thick on floured board. Cut into 3-inch cookie.
Place one cookie on ungreased cookie sheet.
Add 1 teaspoon of Date Filling (recipe to follow).
Cover with another cookie.
Press together with a fork.
Prick top of each cookie with a fork.
Bake at 375\u00b0 for about 15 minutes.
Cool.
To Make Filling: Stir 2 cups Lady Baltimore Frosting, raisins
he parchment around the dough. Lock the latch back into place
ablespoon of water).
Red Lady Bug Dough Directions:
In
Whip whipping cream and almond extract together and set aside.
Line the bottom and the sides of pan with your lady fingers.
Cream together powdered sugar and cream cheese, fold in shipping cream mixture into cream cheese mixture.
Spread mixture into the pan lined with lady fingers. Smoother top.
Pour can of cherry pie filling over mixture.
Cover with saran wrap, and refrigerate overnight.
Enjoy.
Preheat oven to 350 degrees.
Sprinkle a small amount of cheese in the shell.
Beat eggs then add in the whipping cream.
Mix until incorporated.
Add remaining cheese and stir lightly.
Pour in frozen pie shell.
Bake 40-50 minutes until set.
Note: you can add just about any filling and it turns out just great.
Just be sure to lightly saute any fresh vegetables before adding.
Sprinkle filling into pie shell before adding eggs mixture.
Redistribute filling gently with rubber spatula.
ectangle. Spread with Poppy Seed Filling. Roll up each rectangle like
o assemble pies.
For Filling: Heat oil in a large
Cream all ingredients together and add 1 lb. of powdered sugar gradually.
Beat until creamy.
Fill shells.
OTE: Don't double this recipe for the cake, do it
oubled in bulk.
MOHN FILLING:
Combine the poppy seeds
In a saucepan combine the milk and flour, stir until blended. Cook over low heat until thick. Let cool.
Beat the sugar and the shortening until no sugar crystals remain. Add the cooled milk mixture, slowly beating until fluffy. Add vanilla extract to taste.
75 oven.
Spread apple filling in greased baking dish 8x8