Post by chief_cook2 on Mar 10, 2004 9:57:51 GMT -6
-------- ------------ --------------------------------
4 cups Flour
1 3/4 cups Vegetable Shortening
2 tablespoons Sugar
1 teaspoon Baking Powder
1 teaspoon Salt
1 Egg
1 teaspoon Vinegar
1/2 cup Cold Water
16 tablespoons Jam -- any flavor, divided
In a large bowl, cut flour and shortening together with pastry blender
or two butter knives, until completely blended (mixture will resemble crumbs).
Add sugar, baking powder, salt, egg, vinegar and cold water. Mix with
hands until mixture forms a ball. Wrap in plastic wrap and refrigerate for
30 minutes. Divide dough into fourths, refrigerating the portions you are not
working with yet.
Take first 1/4 of dough and roll out onto a floured surface. Cut into
rectangles using a sharp knife. It is helpful to make a template the size
you wish your poptarts to be, from cardboard or heavy plastic, so they will be a
uniform size. Spread on tbsp. jam on one half of the rectangles, leaving a
half inch or so on the edges without jam. Cover with the other half of the
rectangles. Crimp edges with a fork. Bake at 350 degrees F. for 12 - 15 minutes
or until the pie dough is evenly browned and cooked through.
Cool completely and place into zip baggies for storage until you are
ready to eat them. Repeat with remaining dough and jam until it is all
completed.
Variation: Glaze poptarts with a simple glaze made from powdered sugar,
milk and vanilla extract. Be sure to let glaze dry hard before placing
poptarts into storage baggies.
Pop-Tarts may be stored up to one week as you would store bread, or
frozen for up to 3 months before use.
4 cups Flour
1 3/4 cups Vegetable Shortening
2 tablespoons Sugar
1 teaspoon Baking Powder
1 teaspoon Salt
1 Egg
1 teaspoon Vinegar
1/2 cup Cold Water
16 tablespoons Jam -- any flavor, divided
In a large bowl, cut flour and shortening together with pastry blender
or two butter knives, until completely blended (mixture will resemble crumbs).
Add sugar, baking powder, salt, egg, vinegar and cold water. Mix with
hands until mixture forms a ball. Wrap in plastic wrap and refrigerate for
30 minutes. Divide dough into fourths, refrigerating the portions you are not
working with yet.
Take first 1/4 of dough and roll out onto a floured surface. Cut into
rectangles using a sharp knife. It is helpful to make a template the size
you wish your poptarts to be, from cardboard or heavy plastic, so they will be a
uniform size. Spread on tbsp. jam on one half of the rectangles, leaving a
half inch or so on the edges without jam. Cover with the other half of the
rectangles. Crimp edges with a fork. Bake at 350 degrees F. for 12 - 15 minutes
or until the pie dough is evenly browned and cooked through.
Cool completely and place into zip baggies for storage until you are
ready to eat them. Repeat with remaining dough and jam until it is all
completed.
Variation: Glaze poptarts with a simple glaze made from powdered sugar,
milk and vanilla extract. Be sure to let glaze dry hard before placing
poptarts into storage baggies.
Pop-Tarts may be stored up to one week as you would store bread, or
frozen for up to 3 months before use.