| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads, Desserts | 1 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 2 | tb | Baking powder Salt |
| 1 | ts | Sugar |
| 1/2 | c | Lard |
| 1 | c | Milk |
| 2 | tb | Butter; softened |
| 1 | c | Brown sugar |
| 1 | ts | Cinnamon Water |
INSTRUCTIONS
CRUST FILLING Sift the dry ingredients together. Blend in the lard to form a coarse mixture. Gradually add the milk until a soft dough is formed. Roll the dough until it is fairly thin, although it should be thicker than a regular pie crust. Butter the dough with soft butter, cover with 1/4 inch of brown sugar and sprinkle with cinnamon. Roll the dough up like a jelly roll and slice into circles about 1/2 inch thick. Pour water into a casserole dish. Put the sliced dough into the casserole and bake at 375F for about 30 minutes or until the pets de soeur are golden brown. VARIATION: Cranberry jam may be substituted for the sugar and the cinnamon. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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