pondlady
12-06-2006, 03:32 PM
Oven: 375
8—10 Minutes
1 pkg yeast
3 T water
1/2 c Crisco
1 t salt
1 c boiling water
2 eggs
1/2 c sugar
4 c flour, approximately
**Prepare the night before.** Put Crisco and salt in glass measuring cup. Add the 1 c boiling water. Stir till dissolved and becomes lukewarm. Dissolve yeast in the warm water. Beat the eggs with the sugar till well beaten. Add the lukewarm Crisco mixture and the dissolved yeast. Add 2 c flour, mix in well, then add the remaining flour, mix in well. Add sufficient flour to make a 'kneadable' dough, and knead it lightly till well mixed. Put into a bowl (covered) overnite in the frig. Cut the dough in half. Roll into two 'rounds'-- 1/4” thickness. Spread with soft butter, cut into pie shaped wedges and roll into 'crescents'. Put on a parchment (or silpat) lined baking sheet and let rise till approximately double in size. Bake until golden brown. Makes 24 crescents.
8—10 Minutes
1 pkg yeast
3 T water
1/2 c Crisco
1 t salt
1 c boiling water
2 eggs
1/2 c sugar
4 c flour, approximately
**Prepare the night before.** Put Crisco and salt in glass measuring cup. Add the 1 c boiling water. Stir till dissolved and becomes lukewarm. Dissolve yeast in the warm water. Beat the eggs with the sugar till well beaten. Add the lukewarm Crisco mixture and the dissolved yeast. Add 2 c flour, mix in well, then add the remaining flour, mix in well. Add sufficient flour to make a 'kneadable' dough, and knead it lightly till well mixed. Put into a bowl (covered) overnite in the frig. Cut the dough in half. Roll into two 'rounds'-- 1/4” thickness. Spread with soft butter, cut into pie shaped wedges and roll into 'crescents'. Put on a parchment (or silpat) lined baking sheet and let rise till approximately double in size. Bake until golden brown. Makes 24 crescents.