nd fill with cream filling (recipe to follow).
Cream together first 4 ingredients.
Add flour and water.
Mix thoroughly.
Chill dough 2 hours.
Sprinkle board with 1/4 cup confectioners sugar, mixed with 2 tablespoons flour.
Roll dough about 1/8-inch thick.
Cut strips 1/2 x 5-inches.
Wind part way up ungreased lady lock mold.
Bake on ungreased cookie sheet at 350\u00b0 for 15 to 20 minutes or until lightly browned.
Remove and use rest of dough.
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.
ake Filling: Stir 2 cups Lady Baltimore Frosting, raisins, nuts, cherries
ablespoon of water).
Red Lady Bug Dough Directions:
In
Bring chocolate, cream, sugar and vanilla to a boil, stirring constantly in sauce pan. Add egg to chocolate mixture and cook over low heat, stirring constantly, until thick. Place lady fingers lengthwise in a bread pan (loaf) and layer with chocolate alternating with layers of lady fingers. Refrigerate until firm. Serve slices of cake with whipped cream.
br>Fill and frost with Lady Baltimore frosting/filling.
In a large dutch oven render bacon over medium heat until crisp. About 10 mins.Remove bacon and reserve 2 tbs. drippings in pan.
Add onion cook stirring occasionally until tender about 6 minutes Add cooked bacon, lady peas, stock, salt and pepper. bring to a boil. Reduce heat to medium low and simmer until peas are tender and creamy.
Serve over hot cooked rice if you desire.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Make FILLING 1st, put in fridge till cookies are baked.
FILLING: Cook on low til thickened, milk, flour.
Cool in fridge.
Beat tog marg and crisco.
Beat well.
Add vanilla, and sugar.
Beat well.
Add the cooled flour mixture& beat, beat beat!
DOUGH: Measure flour, add a pinch salt.
Cut in 1 pound marg or butter (as for pie crust).
Blend in sour ceam (I used plain no-fat yogurt).
Refrigerate overnite or at least 6 hours.
Cut dough into 4 pieces.
Roll out thin, 1 piece at a time (keep rest in fridge til ready ...
plit the lady fingers in half. (Here's my Ladyfingers Recipe).
Cook flour and milk until thick and cool. While cooling, cream shortening, butter or oleo and confectioners sugar. When creamed, add vanilla and marshmallow cream. Add cooled paste and mix well.
Cream together butter, margarine, cottage cheese, salt and 4 cups of flour. Shape into a large square, cover and chill overnight.
Cut dough into 4 quarters. Roll each quarter out individually, about 1/8 inch thick. Cut into 8 inch strips, as wide as you like.
Roll over tubes (I use clothespins covered with aluminum foil). Bake at 375 degrees F (190 degrees C) until brown.
To make Filling: Cook milk and 4 tablespoons of flour until thick paste forms. Let cool completely.
Beat shortening and confectioner's sugar until fluffy. Add ...
Mix well.
Cover with waxed paper for 3 hours or overnight. Roll on lightly floured board about 1/4-inch thick.
(If too thin, the strips will break.)
Cut strips 1/2-inch wide and 7-inches long.
Wrap on foil covered clothespins.
Grease cookie sheets and bake at 350\u00b0 for about 25 minutes.
Remove clothespins while cookies are hot.
Fill with filling of your choice.
Gob Filling works best.
You can also tint icing for special occasions.
I also roll them in powdered sugar.
Cream butter and cream cheese together add in egg yolks and then the sugar, add flour, and mix until smooth let chill in refrigerator for 1 hour.
Roll out, cut into strips, and roll strips out to thin out dough a little.
The wrap around dial rods or cloths pins, bake 375 for 10-12 minutes.
Filling: Beat egg whites with 2 tbsp. milk, add 1 tsp. vanilla and 1 cup powdered sugar, mix then add 3/4 cup shortening beat very well, then add another cup of powdered sugar, beat again very well for about 15 minutes.
Cut butter into flour and sugar.
Beat yolks and water until foamy.
Blend in flour and mix until sticky dough.
Knead until smooth.
Cover and place in refrigerator for 1 hour.
Roll out into rectangle 1/3 inch thick.
Spread Crisco on dough (about 1/4).
Do this 4 times for 1 hour each time.
Fold over and return to refrigerator.
Take out and roll out 1/8 inch thick.
Cut into strips (1/2 x 6-inch).
Roll onto clothespins, covered with aluminum foil or you can buy new ones and season as you would a frying pan.
Bake ...