|The Pleasures of Afternoon Tea|
|by Angela Hynes|
This beautiful book combines a fascinating historical perspective of "taking tea" with a look at how this in-vogue ceremony is being used by creat...
Results 1 - 10 of 58 for fried pie pastry
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Mix and cook until the consistency of peach preserves (It should not be too runny or juicy.) Put in hot pint jars while boiling hot and seal or in ...
Mix all ingredients, divide into 10 balls. Roll out. Use 2 teaspoons of fruit filling for each pie.
Mix water with beaten egg and vinegar.
Sift again, cut in 1/4 cup shortening, blend in 2/3 cup sweet milk. Makes 7 1/2 moon pies.
Mix flour and shortening, cut in shortening until about size of peas. Add egg, then milk to form stiff dough. Roll, cut in desired size. Add cooked ...
Sift together flour, ... consistency for rolling. Roll out dough on lightly floured board and cut into saucer-size circles. Yields: 5 individual pie shells.
A more tender ... shortening with a pastry blender until the ... until smooth, about 5 minutes. Roll into 6 inch circles, fill with fruit. Fry in hot oil.
Sift together flour, salt, baking powder and sugar. Cut in shortening. Add eggs, Milnot and 2 tablespoons vinegar. Fry in oil (while oil is still ...
In a medium ... on top of pie. Lift into ... cook as pies will continue to brown after removing from oil. Stand on folded edges to drain on paper towel.
Combine dry ingredients. Cut in shortening, add egg and buttermilk. Knead until smooth.
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