Never Fail Pie Crust
3 cups flour
1 1/4 cup shortening
1 TBSP vinegar
5 TBSP water
1 1/2 tsp salt
Beat egg, vinegar, and water with fork until well blended. Mix flour and salt together. Cut shortening into flour mixture with pastry blender. Add water/egg mixture and press together with hands.
Makes 3 large single crusts. Keeps well for a week in the refrigerator.
Honey Plum BBQ Sauce
15 oz. canned plums, drain, pit and puree
1/4 cup honey
3 TBSP each lemon juice and soy sauce
1 TBSP sesame oil
1 tsp grated gingerroot
Combine all ingredients. Bring to a boil and simmer for 10 minutes.
Apple Puff Pancake
2 TBSP butter or margarine 2 eggs, separated
1/2 cup milk
1/2 cup Bisquick
1/4 cup packed brown sugar
1/2 tsp vanilla
1/4 tsp cinnamon
1 cup thinnly sliced apples
2 TBSP powdered sugar
Preheat oven to 450. Coat bottom & sides of 10" oven proof, heavy skillet with butter.
Beat egg yolks, milk, flour, b.sugar, vanilla & cinnamon until completely blended. Whip egg whites into thick meringue. Gently fold in yolk mixture into meringue. Stir in apples. Pour into skillet and spread apples evenly. Bake until puffed and golden, about 15 minutes.
Sprinkle with powdered sugar and serve at once.
1/2 cup butter, softened
1/4 cup honey
Whip butter and add honey, mixing until well blended.
1/2 tsp cinnamon can be added for honey cinnamon butter. Great on baked sweet potatoes or toast.