EASY BAKING (29)
|EVERY FEW MINUTES|
6 c. flour
1 lb. lard
1 tsp. salt
1 tbsp. sugar
1 dry yeast
1 c. cream
FILLING: Cook 36 ounces of prunes until tender, 20 to 30 minutes. Drain. Mash and add sugar to taste.
Mix flour, lard, salt and sugar as for pie crust. Add dry yeast mixed with small amount of warm water. Add cream. Add eggs, one at a time. Knead well. Chill overnight. Roll out on sugar. Cut into squares, fill and form pinwheels. Bake on ungreased pan at 375 degrees for 12 to 14 minutes.
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