Food recipes
Quick pastry adapted from the Settlement Cookbook third edition 1954 with Passover adaptations
Quick pastry adapted from the Settlement Cookbook third edition 1954 with Passover adaptations Ingredients: margarine, regular, 80% fat, composite, stick, without salt alcoholic beverage, distilled, vodka, 80 proof wh...
Quick pastry adapted from the Settlement Cookbook third edition 1954 with Passover adaptations
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
alcoholic beverage, distilled, vodka, 80 proof
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
Directions:
Melt shortening
Add water to the shortening
Combine the flour, baking powder and salt
Add water and shortening to the dry ingredients, mix well, until dough is smooth.
Chill the dough
Preheat oven to 450 Fahrenheit
Lightly dust a pastry board with flour or matzah meal or roll dough between to sheets of wax paper or floured plastic wrap.
Flatten the dough lightly.
Roll it to 1/8 - 1/4 inch thick from center to edges with a lightly floured rolling pin using short stokes to make 1 round or several smaller rounds to make tartlets.
Turn the dough often in a circular motion to keep it round.
Do not turn it over but Lift from board occasionally.
If the round splits at the edges, press together.
Sprinkle board w with flour as needed.
Roll into pie plate, cut small rounds and press into muffin pan to pre bake or fill and fold & press edges together for tarts.
Ingredients:
margarine, regular, 80% fat, composite, stick, without salt
alcoholic beverage, distilled, vodka, 80 proof
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
Directions:
Melt shortening
Add water to the shortening
Combine the flour, baking powder and salt
Add water and shortening to the dry ingredients, mix well, until dough is smooth.
Chill the dough
Preheat oven to 450 Fahrenheit
Lightly dust a pastry board with flour or matzah meal or roll dough between to sheets of wax paper or floured plastic wrap.
Flatten the dough lightly.
Roll it to 1/8 - 1/4 inch thick from center to edges with a lightly floured rolling pin using short stokes to make 1 round or several smaller rounds to make tartlets.
Turn the dough often in a circular motion to keep it round.
Do not turn it over but Lift from board occasionally.
If the round splits at the edges, press together.
Sprinkle board w with flour as needed.
Roll into pie plate, cut small rounds and press into muffin pan to pre bake or fill and fold & press edges together for tarts.