inch balls of the lard directly into the flour, shaking
Check your lard, it should have no smell
Mix ingredients.
Roll dough and cut with doughnut cutter. Drop in hot lard for a few minutes until brown.
Roll in doughnut sugar while still hot.
Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.
br>Grind the meat and lard coarsely twice.
Mix very
eramic) cooking pot. Add onion, lard, maple syrup, mustard, and pepper
There were no directions given with the recipe other than to bake 10-12 minutes, so these are my best guess.
Heat oven to 350 degrees F. You may need to adjust here or there.
Cream lard, and brown sugar together.
Mix in 1 egg, molasses, and sour milk.
Add slowly flour and baking soda.
Either drop by teaspoons or make little balls.
Beat second egg in separate bowl and brush over the tops before baking.
Bake 10-12 minutes.
Combine flour, lard (softened) and water.
Mix until thick. Knead to desired consistency.
Makes 6 crusts.
Roll dough out and place in pan.
Combine lard, flour and salt.
Beat egg in cup and add water to make 1 cup liquid.
Combine with vinegar and mix.
br>Place the masa harina, lard,salt, and 2 tablespoons of
tir in sugar, salt and lard.
Cool to lukewarm.
most pie crust recipes are made with half lard, half butter. Seems
ogether.
Cut in the lard with a pastry blender or
Measure 1-3/4 cup flour.
Add yeast, lard, sugar, milk, water, and salt.
Mix.
Add eggs.
Stir in remaining flour.
Knead 10 minutes; cover; let rise until double. This takes about 1 hour. Now you can go to other runza recipes and use this dough to wrap around the fillings.
These are great.
Sift dry ingredients together into a bowl.
Cut in the lard and add water, taking care not to over mix.
Melt some lard in a skillet or Dutch oven, drop spoonfuls of the dough in the pan (there should be enough lard so the bannock can sizzle in it)
Cook the bannocks on one side until very brown & crusty, then turn over and brown the other side
Serve plain or with fruit preserve.
dd the 2 tablespoons of lard bits and, with your fingertips
n pot. Pour enough melted lard over pork to cover by
elt 2 tablespoons of the lard. When it begins to smoke
Turn your crockpot (aka a slow cooker) on high.
Heat your lard in the microwave until it has melted and add to the crockpot.
Cut your pork shoulder into about 7 pieces and sprinkle with salt.
Place the pork pieces in the crockpot leaving spaces between the meat.
Cover and cook until the meat is tender.
Notes: Brown the cooked meat for a few minutes under the broiler if desired. I have also doubled the meat and the lard and let the meat boil in the lard until tender.
large bowl. Cut in lard or shortening until mixture is