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Grandma Tibbitts Sugar Cookies
Dessert

Grandma Tibbitts Sugar Cookies

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, cream together the lard and sugar. Beat in the eggs one at a time, then stir in the buttermilk. The mixture will be very runny at this point. Combine the flour, baking soda, nutmeg and salt; stir into the buttermilk mixture by hand using a wooden spoon. Try not to over mix the dough or the cookies will be dense. Drop by spoonfuls onto the prepared cookie sheets. For cut out cookies, the dough should be refrigerated for a couple of hours. Roll out to 1/2 inch thickness and flour your cookie cutter between each cut.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By UPATNINE

Classic Lard Two-Crust Pie Pastry
Dessert American

Classic Lard Two-Crust Pie Pastry

4.4

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Whisk flour and salt together in a large bowl. Cut in lard with a knife or pastry blender until the mixture resembles coarse crumbs.
  2. 2 Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl.
  3. 3 Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

By SandraJ

Sour Cream Sugar Cookies II
Dessert

Sour Cream Sugar Cookies II

4.2

Prep
Cook
Total

Instructions

  1. 1 Cream butter, lard and sugar. Add eggs and beat. Mix sour cream and baking soda together and add to egg mixture. Add flour and salt and mix well.
  2. 2 Chill dough until firm enough to roll.
  3. 3 Preheat oven to 400 degrees F (205 degrees C).
  4. 4 Roll out dough and cut with cookie cutter. It's wise to keep dough in refrigerator between rolling out batches. Bake for 5 - 7 minutes.

By MJK

Sugar Cookies XI
Dessert

Sugar Cookies XI

3.5

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, cream sugar and lard together. Add eggs and vanilla, mix until smooth. Sift together the flour, baking powder, baking soda and salt. Add the dry ingredients alternately with the buttermilk. Dough should be soft but not soupy. Chill for at least 2 hours.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  3. 3 On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut with cookie cutters and place onto the prepared baking sheets. Bake for 12 to 15 minutes in the preheated oven. Remove cookies to cool on wire racks. Frost with Butter Icing for Cookies.

By Kim

Bertha's Blueberry Dumplings
Dessert

Bertha's Blueberry Dumplings

4.3

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 In a medium bowl, mix flour, baking powder and salt. Rub in lard with fingers. Stir in milk to make a soft dough.
  2. 2 In a deep skillet, boil water. Reduce heat to a simmer and stir in sugar until dissolved. Stir in blueberries. Drop dough by rounded spoonfuls into simmering blueberry syrup. Cover and simmer 10 minutes. Serve.

By Joanne Choquette

Lard Pie Crust
Dessert American

Lard Pie Crust

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine flour and salt in a medium bowl. Use a pastry blender to cut in the lard, until it resembles small peas. Lightly stir in the egg and vinegar with a fork. If the dough does not stick together enough to pull away from the sides of the bowl, stir in a little cold water, about 1 teaspoon at a time.
  2. 2 Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes before using.

By COOKCOOK57

Lemonia Cookies
Dessert

Lemonia Cookies

4.4

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Dissolve the ammonia in the milk, and set aside.
  2. 2 In a large bowl, cream together the lard and sugar until smooth. Mix in the lemon oil, eggs, and salt. Stir in the milk alternately with the flour to form a soft but manageable dough. Roll the dough into walnut sized balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten the cookies using the bottom of a glass dipped in sugar.
  3. 3 Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

By Darla

The Most Popular Cake in America Cake
Dessert

The Most Popular Cake in America Cake

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square cake pan.
  2. 2 Beat egg until light. Gradually add sugar, lard, milk and baking soda.
  3. 3 Sift together flour, cocoa, salt and baking powder. Add to batter and mix in. Add vanilla.
  4. 4 Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into cake comes out clean.

By Jackie M

Fresh Strawberry Layer Cake
Dessert

Fresh Strawberry Layer Cake

5.0

Prep
20 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  2. 2 Combine flour, baking powder, baking soda, and salt in a bowl.
  3. 3 Combine milk, vinegar, and vanilla extract in another bowl.
  4. 4 Beat sugar and lard together in a mixing bowl using an electric mixer until creamy. Add eggs and beat to combine. Beat in flour mixture alternately with milk mixture and strawberry puree, making 3 dry and 2 wet additions. Beat for 1 minute. Pour evenly into the prepared pans.
  5. 5 Drop cake pans 2 to 3 times on the countertop to break any air bubbles.
  6. 6 Bake in the preheated oven until a toothpick inserted into the centers of the cakes comes out clean, 30 to 40 minutes. Remove from the oven and let cool on wire racks for 10 minutes. Turn cakes out onto the rack to cool completely, 15 to 30 minutes more.
  7. 7 Ice cooled cake using vanilla frosting between the layers and on the top and sides.

By Diane

Tante's Apple Pie
Dessert

Tante's Apple Pie

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C.)
  2. 2 In a large bowl, combine flour, 2 teaspoons white sugar, baking powder and salt. Cut in 1/4 cup butter and lard until mixture resembles coarse crumbs. Blend egg yolk and milk, add to flour mixture and stir until mixture forms a ball. Pat onto the bottom and about 1 inch up the sides of an 8x12 inch baking pan. Arrange apple wedges in rows lengthwise on top of dough. Cover with streusel.
  3. 3 To make the streusel: In a medium bowl, combine 1/2 cup white sugar, 1/4 cup brown sugar, cinnamon and 1 1/2 tablespoon flour. Cut in butter and blend into coarse meal.
  4. 4 Bake in the preheated oven for 60 minutes. Cover with foil the last 25 minutes to prevent over browning.

By Ruby Tuesday

Italian Cream Cake
Dessert

Italian Cream Cake

3.0

Prep
30 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease three 9-inch round cake pans and line with waxed paper.
  2. 2 Mix flour and baking soda together in a small bowl.
  3. 3 Beat 1/2 cup butter and lard together in a bowl with an electric mixer until creamy. Add sugar; beat until smooth. Add egg yolks one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition.
  4. 4 Fold 1 cup pecans, coconut, and 1 tablespoon vanilla extract into the batter.
  5. 5 Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into batter. Divide batter among prepared pans.
  6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in pans, about 5 minutes. Invert cakes onto cooling racks; let cool completely, 25 to 30 minutes.
  7. 7 Beat cream cheese and 1/4 cup butter in a bowl with an electric mixer until creamy. Add confectioners' sugar and 1 tablespoon vanilla extract; beat frosting until smooth.
  8. 8 Spread a thin layer of frosting between cooled cake layers. Frost sides and top of cake. Sprinkle 1/2 cup pecans on top.

By mbblack

Chinese Restaurant Almond Cookies
Dessert Chinese

Chinese Restaurant Almond Cookies

4.6

Prep
40 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Sift flour, sugar, baking soda and salt together into a bowl. Cut in the lard until mixture resembles cornmeal. Add egg and almond extract. Mix well.
  3. 3 Roll dough into 1-inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly.
  4. 4 Bake in the preheated oven until the edges of the cookies are golden brown, 15 to 18 minutes.

By Rosina

Sesame Anise Melts
Dessert Italian

Sesame Anise Melts

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  2. 2 Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the lard and sugar. Stir in the egg and anise seeds. Add dry ingredients, mix well. Put the sesame seeds into a shallow bowl or saucer. Roll dough into 1 inch balls, roll them in the sesame seeds to coat. Place them 1 1/2 inches apart onto the prepared cookie sheets. Flatten the balls slightly using the bottom of a glass.
  3. 3 Bake for 6 to 9 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Store in an airtight container.

By Candy

Fattigmann
Dessert European

Fattigmann

4.2

Prep
25 min
Cook
15 min
Total
60 min

Instructions

  1. 1 In a large bowl, beat egg and yolks together. Stir in the cream, sugar, melted butter and cardamom. Mix in enough of the flour to make a soft but manageable dough. Handle the dough as little as possible or cookies will be tough.
  2. 2 Heat oil in deep skillet to 375 degrees F (190 degrees C). On a floured cloth, roll the dough out to 1/8 inch thickness. Cut into 2x2 inch diamond shapes.
  3. 3 Fry in hot lard until lightly browned. Drain on paper and dust with confectioners' sugar when cool. The cookies should be uniform in size and thickness and shouldn't be fried too dark or too light.

By Jennifer

Moravian Christmas Cookies
Dessert American

Moravian Christmas Cookies

Prep
60 min
Cook
10 min
Total
100 min

Instructions

  1. 1 Sift flour, cinnamon, and ginger together in a large bowl. Add sugar and mix well. Work lard and butter into the flour mixture using a pastry blender.
  2. 2 Combine vinegar and baking soda in a small bowl; mix to dissolve. Add mixture to the flour mixture in the bowl. Add molasses and mix thoroughly. Place dough in the refrigerator until chilled, about 30 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Roll dough out very thin on a floured surface. Cut into shapes using fancy cookie cutters.
  5. 5 Bake in the preheated oven until lightly browned, about 10 minutes.

By ARBethany

Never, Never Fail Pie Pastry
Dessert American

Never, Never Fail Pie Pastry

4.5

Prep
15 min
Cook
Total
30 min

Instructions

  1. 1 Mix together flour, sugar, baking powder, and salt in a medium bowl. Cut in lard until mixture resembles a coarse meal.
  2. 2 Whisk together water, egg yolk, vanilla, and vinegar in a separate bowl. Stir into flour mixture and knead dough briefly, just until smooth.
  3. 3 Allow dough to rest for 15 minutes before rolling out.

By Elaine

Welsh Cakes
Dessert European

Welsh Cakes

4.5

Prep
Cook
Total

Instructions

  1. 1 Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
  2. 2 Chill dough 1 to 2 hours.
  3. 3 Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

By Flo Buehler

Biscochitos Traditional Cookies
Dessert American

Biscochitos Traditional Cookies

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Sift flour, baking powder, and salt into a bowl; set aside.
  2. 2 Beat lard and 1 ½ cups sugar together in a large bowl with an electric mixer until smooth. Add anise seed and beat until fluffy. Stir in eggs, one at a time. Add brandy; stir in flour mixture to form a dough.
  3. 3 Roll dough with a floured rolling pin to a thickness of 1/4 or 1/2 inch. Cut dough with a fleur-de-lis cookie cutter, or other simple shape. Place cookies onto ungreased baking sheets. Mix 1/4 cup of sugar and cinnamon together in a small bowl; sprinkle over cookies.
  4. 4 Bake in the preheated oven until the edges are golden brown, about 10 minutes.

By Allrecipes Member

Torta Sbrisolona
Dessert Italian

Torta Sbrisolona

3.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.
  2. 2 Combine almonds, cornmeal, sugar, flour, lemon zest, vanilla, and salt in a bowl. Mix well using a fork.
  3. 3 Pile flour mixture onto a flat work surface, forming a mound. Make a large well in the center; add butter, lard, and egg yolks. Knead vigorously until mixture is combined but crumbly. Spread evenly in the prepared baking pan.
  4. 4 Bake in the preheated oven until golden, 40 to 45 minutes. Cut while still warm.

By GJGLAM

Saskatoon Berry (Serviceberry) Pie
Dessert American

Saskatoon Berry (Serviceberry) Pie

5.0

Prep
30 min
Cook
70 min
Total
190 min

Instructions

  1. 1 Whisk 2 cups flour and salt together in a large bowl until well combined; cut in lard with 2 knives or a pastry blender until pea-sized pieces remain. Add ¼ cup cold water, 1 tablespoon at a time, tossing with a fork, until mixture is moistened just enough to form a ball when squeezed. Divide dough in half, form each piece into a ball, and refrigerate until cold, about 1 hour.
  2. 2 Place saskatoon berries and ½ cup water in a medium saucepan; bring to a boil. Reduce heat and simmer berries until tender, about 10 minutes.
  3. 3 Whisk sugar, 1 ½ tablespoons flour, and cornstarch together in a small bowl until well combined; stir into berries, return to a boil, and cook, stirring constantly, until filling is clear, about 2 minutes. Stir in lemon juice. Cool filling to room temperature, about 30 minutes.
  4. 4 Preheat the oven to 425 degrees F (220 degrees C).
  5. 5 Roll 1 dough ball out on a lightly floured surface to fit an 8-inch pie plate; line the pie plate with crust. Pour filling into pie crust; dot with butter. Roll remaining 1 dough ball out for top crust, place over filled pie, and tightly crimp edges.
  6. 6 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until crust is golden brown and filling is bubbly, about 35 minutes more.

By shortcutie

Apricot-Filled Empanaditas
Dessert Latin American

Apricot-Filled Empanaditas

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Bring apricots and 1 ½ cups water to a boil in a medium saucepan; cook until tender, about 15 minutes. Cool slightly; transfer apricot-water mixture to the bowl of a food processor.
  2. 2 Add sugar, cinnamon, nutmeg, and cloves to the food processor; pulse until smooth. Set aside.
  3. 3 Pour 1 cup lukewarm water into a large bowl; sprinkle yeast over top. Let stand until yeast dissolves, about 5 minutes. Mix in shortening and salt; gradually mix in flour using a sturdy spoon until dough forms. Knead dough on a floured surface until smooth and elastic, about 8 minutes (do not let dough rise).
  4. 4 Roll out dough to ¼- to ⅛-inch thickness; cut into circles with a large biscuit cutter or round cookie cutter. Spoon about 1 tablespoon apricot filling in centers of dough circles; fold over filling into semi-circles. Seal edges with fingers.
  5. 5 Heat about 1 inch oil in a deep, heavy skillet over medium-high heat to 365 degrees F (185 degrees C). Carefully lower empanaditas into the hot oil. Fry; flipping once, until golden brown. Drain on paper towels.

By Delilah Lopez

Apple Strudel II
Dessert European

Apple Strudel II

4.3

Prep
90 min
Cook
60 min
Total
150 min

Instructions

  1. 1 Sift all-purpose flour into a large bowl. Mix in egg, water, white sugar, lard and salt. Knead until soft and smooth. Lightly brush with approximately 1 tablespoon butter. Cover with a towel and set aside 1 hour.
  2. 2 Mix bread crumbs and 3/4 cup butter in a medium bowl. Mix in ground walnuts, apples, raisins, cinnamon and sugar.
  3. 3 Preheat oven to 375 degrees F (190 degrees C). Lightly butter a medium baking dish.
  4. 4 Spread a clean tablecloth or cotton sheet on a large work surface and dust with flour. Gently stretch the dough into a large, very thin rectangle as thin as tissue paper. Cut away thick edges. Sprinkle with approximately 1/2 cup melted butter. Spread bread crumb mixture across the dough, leaving a two inch border on all sides. Fold one end of the dough over the filling, then roll dough to form strudel. Cut so that it will fit the baking dish.
  5. 5 Place strudel in baking dish and brush with remaining butter. Bake in the preheated oven until golden brown and apples are tender, about 1 hour.

By June

Cherry-Raspberry Pie
Dessert American

Cherry-Raspberry Pie

5.0

Prep
40 min
Cook
60 min
Total
220 min

Instructions

  1. 1 Put flour in a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour-lard mixture and mix until well combined. Divide pastry in half, wrap in plastic, and chill for at least 1 hour.
  2. 2 Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie plate.
  4. 4 Roll out one pastry to fit the pie plate. Place bottom crust in the pie plate. Roll remaining dough into a 10-inch circle and cut into 1/2-inch strips. Add filling to the pie plate. Moisten rim of bottom crust with water. Starting with longest strips, lay 2 in an 'X' in center of pie. Alternate horizontal and vertical strips, weaving in a lattice pattern. Use shortest strips for edges. Fold edge strips under rim of bottom crust. Flute crust edges.
  5. 5 Stir egg and cream together in a bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.
  6. 6 Bake in the preheated oven until filling is bubbly and crust is golden, about 1 hour. Remove from oven and cool on a wire rack.

By Mama Fresh

Sfogliatelle Ricce
Dessert Italian

Sfogliatelle Ricce

4.1

Prep
90 min
Cook
30 min
Total
360 min

Instructions

  1. 1 Make the dough: Mix bread flour, semolina flour, and kosher salt together in a large bowl. Mix in water and honey; the dough will be very dry, like pasta. If there is still dry flour after a few minutes of mixing, add up to 2 teaspoons more water to ensure all flour is moistened.
  2. 2 Turn dough out onto a work surface and knead for a few minutes until smooth, firm, and not tacky. While you want a firm dough, it must still be workable. Divide dough into four pieces and flatten. Cover dough with plastic wrap when not working with it. Run each piece through a pasta machine on its widest setting a dozen or so times, folding it in half and rotating the sheet 45 degrees each time (see Tips). Dust with flour very sparingly, only if needed to prevent tearing. Repeat with remaining dough pieces. Wrap dough in plastic wrap and refrigerate for 2 hours.
  3. 3 Meanwhile, make the filling: Blend ricotta cheese in a food processor until smooth. Bring water to a boil in a saucepan, then stir in sugar. Sift in semolina flour, whisking to avoid clumping; it will immediately thicken up. Reduce the heat to low, fold in blended ricotta, and cook for 2 more minutes, stirring constantly.
  4. 4 Remove from the heat and transfer filling to the food processor. Add egg yolks, one at a time with the processor running, until fully combined. Add orange peel, vanilla, and cinnamon, then pulse to mix. Transfer filling to a bowl and cool to room temperature. Cover with plastic wrap and refrigerate.
  5. 5 Divide each dough piece into four smaller pieces and cover with plastic wrap. Place clean kitchen towels over a work surface so you can lay each sheet of dough on the towels while you roll out the remaining sheets.
  6. 6 Run each piece of dough through a pasta machine on progressively smaller settings until dough is as thin as possible. After running it through the machine, stretch each sheet as wide as you can without tearing. Dough sheets should stretch to three times their original width and be so thin you can see through them.
  7. 7 Melt butter and lard in a saucepan. Place a sheet of parchment paper onto a work surface, and place the first sheet of pastry onto the parchment. Brush pastry with butter mixture. Place the second sheet above the first, overlapping 1/2 inch or so. Roll sheets up into a tight cylinder, leaving about 1 inch to overlap the next sheet. Place the third dough sheet onto the parchment, overlapping the second sheet, and brush with butter mixture. Continue rolling up the log of dough, repeating until all dough pieces are brushed with butter mixture and rolled. Wrap dough log in the parchment sheet, then wrap entirely with plastic wrap. Refrigerate for 2 hours.
  8. 8 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Transfer chilled filling to a pastry bag or a 1-gallon zip-top bag with the corner snipped off.
  9. 9 Cut dough log into 1/2-inch slices; you should have 16 to 20 pieces. Holding it in both hands, use your thumbs to flatten each slice from the center outwards, then shape it into a cone. Pipe some filling into the center, close partially, and repeat to form remaining pastries.
  10. 10 Bake in the preheated oven until dough turns golden brown and starts to peel back from the pastries, 20 to 30 minutes, basting a couple of times with any leftover butter mixture if desired. Serve warm pastries dusted with confectioners' sugar.

By popperdoogles

Pasteles with Yuca and Plantains
Dinner Caribbean

Pasteles with Yuca and Plantains

4.7

Prep
55 min
Cook
85 min
Total
140 min

Instructions

  1. 1 Combine yuca, green plantains, yautia, and milk in a blender; purée into a thick paste the consistency of oatmeal. Transfer to a large bowl.
  2. 2 Combine lard and achiote seeds in a large saucepan over medium-low heat; heat until lard is melted and reddish in color, about 5 minutes. Strain out achiote seeds. Mix 1/2 of the lard into yuca paste in the bowl.
  3. 3 Heat olive oil in a large pot over medium heat. Add onion and green bell pepper; cook and stir until tender, about 5 minutes. Add pork, ham, garbanzo beans, tomato sauce, olives, capers, orange juice, cilantro, oregano, salt, and garlic; cook and stir until pork is no longer pink in the center, 8 to 10 minutes. Remove from heat.
  4. 4 Mix 2/3 of the remaining lard into pork mixture in the pot.
  5. 5 Smear each plantain leaf with a small amount of remaining lard. Place a large spoonful of yuca paste in the center of each one; top with a scoop of pork mixture. Fold up the sides of each leaf to enclose filling and create a rectangular pastel.
  6. 6 Stack 2 pasteles and tie together with kitchen string. Repeat with remaining pasteles.
  7. 7 Bring a large pot of water to a boil. Add pasteles. Cook until filling is tender, about 1 hour. Unwrap pasteles before serving.

By Mfact

Piadina (Italian Flatbread)
Italian

Piadina (Italian Flatbread)

4.6

Prep
20 min
Cook
4 min
Total
24 min

Instructions

  1. 1 Mix flour and salt together in a large bowl. Mix in water, a little at a time, then rub in lard until dough comes together in a ball.
  2. 2 Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide dough into 6 pieces; roll out each piece to 1/16-inch thickness.
  3. 3 Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.

By rosa

Buttermilk Dough for Fried Fruit Pies

Buttermilk Dough for Fried Fruit Pies

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together.
  2. 2 Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4x6-inch block.
  3. 3 Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.

By MrsWheelbarrow

Buffy's Refried Beans
Side Dish Mexican

Buffy's Refried Beans

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Melt the lard in a deep, heavy pot over medium-high heat; when the lard is hot, add the beans. Stir constantly while cooking until the beans reach a paste-like consistency. Season with salt. Reduce heat to low and stir in the water. Simmer and stir until the beans cook down to your desired consistency.

By Buffy Ehlers Whitney

Frijoles de Olla
Side Dish Latin American

Frijoles de Olla

4.6

Prep
5 min
Cook
150 min
Total
155 min

Instructions

  1. 1 Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.

By JOEBOB22