Reader has had Lady Locks recipe for two decades
For Judi DeJohn, Richland. From Joan Petrocsko, North Huntingdon, who says she cut the recipe out of the Pittsburgh Press about 20 years ago. "My copy is yellow with age," she writes.
- 4 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1⁄2 cup plus 1 tablespoon granulated sugar, divided
- 1⁄2 cup (1 stick) margarine
- 1⁄2 cup vegetable shortening
- 2 teaspoons butter
- 2 egg yolks
- 1 cup evaporated milk
- 2 teaspoons vanilla
- 1 package active dry yeast
- 1 cup confectioners' sugar
- Filling ( recipe follows )
Sift together 3 1⁄2 cups flour, the baking powder and 1 tablespoon granulated sugar. Add the margarine, shortening and butter and cut in as for pie crust. Set aside.
In a bowl, combine the egg yolks, evaporated milk, vanilla and yeast. Add to the flour mixture and mix well. Chill overnight.
Heat the oven to 325 degrees.
Working with small pieces of dough at a time, roll out on a board sprinkled with a mixture of 1⁄2 cup flour, 1⁄2 cup granulated sugar and the confectioners' sugar.
Roll thinly, then cut into strips approximately 1⁄2-inch wide. Wrap on old-fashioned wooden clothespins that have been covered with foil and lightly greased, or use metal baking rods according to manufacturer's directions.
Place on an ungreased baking sheet and bake for 10 to 15 minutes. Carefully remove the shells from the pins immediately. Let cool, then fill the shells with the filling, using a pastry bag.
Lady Locks Filling
- 2 cups milk
- 4 heaping teaspoons all-purpose flour
- 1 cup (2 sticks) margarine, at room temperature
- 1⁄2 cup vegetable shortening
- 2 cups granulated sugar
- 2 teaspoons vanilla
- Dash salt
Combine the milk and flour. Cook over low heat until thick. Cool completely.
Beat the flour mixture, using an electric mixer. Add the margarine, vegetable shortening, sugar, vanilla and salt. Beat at high speed until light and fluffy.
The Best Beef Stew
For Allison Smith, Washington, Pa, who wanted slow cooker recipes for beef stew. From Margaret Ritenour, Ruffs Dale.
- 1⁄2 cup plus 2 tablespoons all-purpose flour, divided
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 3 pounds beef stew meat, trimmed and cut into cubes
- 1 can (16 ounces) diced tomatoes in juice, undrained
- 1⁄2 pound smoked sausage, sliced
- 3 potatoes, peeled and diced
- 1 cup chopped leek
- 1 cup chopped onions
- 4 ribs celery, sliced
- 1⁄2 cup chicken broth
- 3 cloves garlic, minced
- 1 teaspoon dried thyme leaves
- 3 tablespoons water
Combine 1⁄2 cup flour, the salt and pepper in a resealable plastic food storage bag. Add the beef and shake the bag to coat it with the flour mixture. Place the beef in a slow cooker.
Add the undrained tomatoes, sausage, potatoes, leek, onion, celery, chicken broth, garlic and thyme. Stir well. Cover and cook on low for 8 to 12 hours or on high for 4 to 6 hours.
One hour before serving, turn the slow cooker to high. Combine the remaining 2 tablespoons flour and the water in a small bowl. Stir the mixture into the slow cooker and mix well. Cover and cook until thickened.
Makes 8 servings.
Poor Man Cookies
For J. Reisman, Forest Hills, who wanted a cookie recipe that does not use butter. From Deb Esek, South Park, who writes, "This one uses oil and also contains no eggs."
- 1 cup raisins
- 1 cup water
- 1⁄2 cup corn oil or melted shortening
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1 teaspoon ground cloves
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup confectioners' sugar, more if needed
- 2 tablespoons milk, more if needed
Cook the raisins in the water until the water reduces to 1⁄2 cup. Set aside.
Heat the oven to 375 degrees. Grease a 13- by 9-inch baking pan.
In a bowl, and mixing by hand, combine the oil, cinnamon, granulated sugar, cloves, flour, salt, baking soda and vanilla. Add the raisin mixture. Mix well.
Spread in the prepared baking pan and bake for 20 to 25 minutes, until evenly browned. Let cool completely.
Combine 1 cup confectioners' sugar and 2 tablespoons milk to make a glaze. Add more sugar or milk for a drizzling consistency. Drizzle evenly over the cookies. Let the glaze set, then cut the cookies into squares.
Makes 24 squares.
Does anyone have these recipes?
-- JoAnn Carter, Greensburg
-- Kelly Roth, Mt. Pleasant
-- Roxane Crosby
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