| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
ts |
Cream of tartar |
| 1 |
ts |
Baking soda Salt |
| 6 |
tb |
Lard |
| 1/2 |
c |
Milk |
| 3 |
tb |
Butter |
| 1 |
c |
Molasses Water; or milk |
| 2 |
c |
Brown sugar Water |
INSTRUCTIONS
CRUST
SAUCE
Mix the dry ingredients. Blend in the lard to form a coarse mixture.
Gradually add milk until the dough is smooth but not too sticky. Roll the
dough until it is 1/4 inch thick. Cut the dough into 4"X2" rectangles.
Pinch together the ends to form shapes resembling small boats. Put the
ingredients for the sauce in a casserole dish, place it in the oven set at
350F and bring to a gentle boil. Put the "little boats" in the sauce in a
casserole dish, and bake at 350F for about 30 minutes. To serve, remove the
pastries from the casserole dish & cover with the sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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