Fruit Pastry 1
1/2 pound of margarine
1/2 cup of sugar
2 1/2 cups of flour
1 egg yolk
Cream margarine and sugar; add egg yolk and flour. Mix well. Line bottom of 10 x 15 inch or larger cookie sheet with mixture. Bake 10-12 minutes at 350ºF. Mix 2 cans of Comstock filling and 1 package of dry vanilla pudding (large box), not instant. Bring to a boil and cool. Pour into crust. |
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Topping:
1 cup of sugar
1/2 cup of Crisco
1/2 cup of margarine
Beat until creamy, then add 3/4 cup scalded milk. Add 1 teaspoon vanilla. Beat until its like cream. Spread over filling. Fruit Pastry
1 1/3 cup + 1 tablespoon of flour
1/2 teaspoon of salt
1/2 cup of butter or Crisco
Orange marmalade
4 to 5 tablespoons of cold water
1 can of Apricot Solo
3 tablespoons of cinnamon sugar
Sift flour and salt. Cut in butter until the size of small peas. Sprinkle water, 2 tablespoons at a time. Mix with fork. Roll out 12 inch square. Place on ungreased cookie sheet. Roll edge over top all around. Spread Solo across the middle. Sprinkle on cinnamon sugar. Fold sides toward center leaving 1 inch opening. Sprinkle with cinnamon sugar and make a few slits on top. Bake at 450ºF. for 15 to 20 minutes. Spread orange marmalade on top while still hot. Back to Pastry Home Page | 