Pie Crust

llrothFamily WR, Lynn, recipes Leave a Comment

When I started making shoo fly pies, I asked Mom what pie crust recipe was good to use.  This is the one she gave me.  The oil in it makes it nicely pliable and easy to work with.

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Pie Crust

1 double crust, or 2 crusts.
Course Dessert
Cuisine Roth, WR
Servings 2 crusts

Ingredients

  • 3 c flour
  • 1 c shortening
  • 1/4 c milk
  • 1/4 c water
  • 1/4 c oil
  • 1 dash salt

Instructions

  • Sift flour & salt into mixing bowl.
  • Cut in shortening until shortening mixture is pea sized.
  • Combine milk, water and oil. Add to dough.
  • Mix until dough stays together in a ball. Do not over mix. Divide into halves. Chill in fridge.
  • Roll out and put in pie pans. Makes two 10" pie crusts.

Notes

Roll out while cold, before shortening softens.
from the orange Sugar Creek Mennonite Church Cookbook [Iowa], pg 157   •   submitted by Rachel Roth, Judy Roth, Irene Bachman

Lynn’s Vanilla Ice Cream

llrothFamily WR, recipes Leave a Comment

Alex & Ben’s Wedding Ice Cream, 2013

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Lynn's Vanilla Ice Cream

for a 6 qt freezer -adapted from Jo Ann Roth's recipe
Course Dessert
Cuisine Roth, WR
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 22 cups

Ingredients

  • 9-12 eggs 9-12 eggs
  • 2 c sugar
  • 2 T vanilla Mexico vanilla is my preference
  • 1 dash salt
  • 1 can sweetened, condensed milk
  • 2 cans evaporated milk
  • 1 pint 1/2 & 1/2 optional
  • 2 pints milk [to fill freezer 3/4 full] coconut & nut milks may be used. Coconut has more fat which makes it smoother and creamer. Nut milks are mostly water and make the ice cream 'icier'.

Notes

Substitutions for non-animal fats may be made.  Coconut milk has higher fats than nut milks and makes a smoother, creamier ice cream.  Nut milks have more water and less fat resulting in a icier, courser texture because there is more water.  Just a difference.
Eggs must be clean and without cracks.  Egg substitutions may be made, but I haven't done it.