SELF-RISING FLOUR PIE CRUST

2 cups self-rising flour
2/3 cup solid shortening
6 to 8 tbsp water

Cut flour and shortening together until mixture is like coarse crumbs. Add the water, starting with 6 tablespoons, and mix until a stiff dough is formed. Gradually add more of the water, if needed. Divide the dough half. Roll half of the dough to a circle about 1/8-inch thick. Transfer to a pie plate. Add the filling. Roll remaining dough like the first half and use over the top of the filling. Using your fingers, turn the edges of the dough under to seal and press into a scalloped designed edge. Cut small slits in the top crust to allow steam to escape during baking. Bake according to the pie recipe.

file photo

AMISH CHRISTMAS CANDY (STAINED GLASS)

1 stick butter
12-oz chocolate chips
1 cup chopped nuts
5-oz colored miniature marshmallows
1 cup coconut, optional

Melt butter and chocolate chips until creamy. Fold the marshmallows into the chocolate mixture. Spread the nuts and the coconut,if using, on a sheet of waxed paper. Cover with the chocolate-marshmallow mixture. Roll up like a jelly roll. Refrigerate until solid. Slice and serve.

Note: File Photo

CINNAMON CHIP DANISH

16 frozen dinner rolls, thawed and risen (I recommend Rhodes)
6 oz cream cheese, softened
3 tbsp sugar
1 egg yolk
1 2/3 cups cinnamon chips, divided
Vanilla Glaze (recipe below)

In a small mixing bowl, beat cream cheese, sugar, and egg yolk until well blended. Set aside three tablespoons of the cinnamon chips for garnish. Stir the remaining cinnamon chips into the cream cheese mixture.

Spray a board or counter top with non-stick cooking spray. Combine the rolls and roll out into an 18 x 12-inch rectangle. Spread the cream cheese mixture lengthwise down the center third of the dough rectangle. Cut 1-inch wide strips from the edges of the dough almost to the filling. Begin the braid by folding the top row toward the filling. Alternately fold the strips at an angle from each side across the filling toward the opposite side. Fold bottom row toward the filling and finish by stretching last strip and tucking under to seal. Spray a baking sheet with non-stick cooking spray. Supporting the braid with both hands, place it diagonally on the baking sheet. Cover with non-stick sprayed plastic wrap and let rise in a warm place for 25 to 30 minutes. Bake at 350 degrees for 30 minutes or until golden brown. Cool and drizzle with the glaze below. Sprinkle the reserved cinnamon chips over the glazed top.

Vanilla Glaze:
1/2 cup powdered sugar
1 1/2 tsp softened butter
enough milk to make of the desired drizzle consistency

Stir the powdered sugar and butter together in a small bowl. Add milk until you have the needed consistency.

Note: Chocolate Chips or Peanut Butter Chips also work well in this recipe.