24 margarine pastry dough Recipes

  • Longhorn Restaurant Four-Berry Pie
    sugar, cornstarch and
    3 More
    sugar, cornstarch, butter or 2 tbsp margarine, melted and cooled, mixed fresh berries, rinsed and drained (1 1/4 cups each blackberries, blueberries, raspberries, and 1/4-inch-thick slices of strawberries), refrigerated pastry dough
    1 hour 10 min, 5 ingredients
  • Apple Pie
    apples, sugar, divided, nutmeg, cinnamon, flour and
    3 More
    apples, sugar, divided, nutmeg, cinnamon, flour, butter or 1/4 cup margarine, lemon juice, pastry for double-crust pie (or use pillsbury pie dough, in dairy section of grocery store(package has ready-made crust for pie)
    1 hour 20 min, 8 ingredients
  • Cuccidati Italian Fig And Date Bar Cookies A Make-... Cuccidati Italian Fig And Date Bar Cookies A Make-...
    cuccidati (italian fig and date bar cookies), margarine and
    31 More
    cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.
    15 min, 34 ingredients




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