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Post by chief_cook2 on Dec 29, 2002 18:54:50 GMT -6
3 C. flour
1/2 tsp. salt
1 C. shortening
1/2 C. cider vinegar
2 C. sugar
2 tsp. vanilla extract
Mix flour and salt; cut in shortening until crumbly. With fork, gradually mix in just enough water (about 1/2 cup) until dough holds together. Divide dough into 3 equal portions. On lightly floured surface, roll out each portion into an oval 1/8-inch thick and 8- to 10-inches long. Cut lengthwise into 1-inch wide strips.
In an ovenproof 5-quart pot, combine vinegar, sugar, vanilla extract and 4 cups water. Bring to boil over high heat. Reserve 8 pastry strips; tear the remaining strips into 1/2-inch long pieces. Drop pieces into boiling liquid; boil 5 minutes. Remove pot from heat; Crisscross remaining 8 strips on top of the cooked dough pieces. Bake at 425°F for 25 to 30 minutes or until pastry on top is golden brown. Serve warm or hot. Makes 6 to 8 servings.
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Post by Chris in NM on Jun 19, 2003 8:24:27 GMT -6
Here is another one I just found on the Web at www.recipegoldmine.com. VINEGAR COBBLER 3 cups flour 1/2 teaspoon salt 1 cup shortening 1/2 cup cider vinegar 2 cups granulated sugar 2 teaspoons vanilla extract Mix flour and salt; cut in shortening until crumbly. With fork, gradually mix in just enough water (about 1/2 cup) until dough holds together. Divide dough into 3 equal portions. On lightly floured surface, roll out each portion into an oval 1/8-inch thick and 8- to 10-inches long. Cut lengthwise into 1-inch wide strips. In an ovenproof 5-quart pot, combine vinegar, sugar, vanilla extract and 4 cups water. Bring to boil over high heat. Reserve 8 pastry strips; tear the remaining strips into 1/2-inch long pieces. Drop pieces into boiling liquid; boil 5 minutes. Remove pot from heat; Crisscross remaining 8 strips on top of the cooked dough pieces. Bake at 425 degrees F for 25 to 30 minutes or until pastry on top is golden brown. Serve warm or hot. Makes 6 to 8 servings. |
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