Earthquake Pie Crust Food

EARTHQUAKE CAKE... LEMON

Steps:

• 1. Mix together coconut & pecans and spread in the bottom of a 'buttered' 9x13" pan.
• 2. Combine cake mix, water, oil and eggs in a large bowl. Beat for 2 min. on med. speed.
• 3. Pour the cake mix batter over the nuts & coconut.
• 4. Combine the softened cream cheese, butter & powdered sugar and cream together until smooth.
• 5. Drop the cream cheese mixture in dollops into the batter already in pan and sprinkle chopped nut over the top.
• 6. Bake at 350° for 45 to 55 minutes OR at 325° for 1 hour and 10 minutes.
• 7. When plated add a dollop of whipped cream and sprinkle with chopped nuts.
• 8. Note from Cin: To make cake healthier...use a sugar-free cake mix and fat-free cream cheese. Making your own homemade powdered sugar from Splenda: https://www.justapinch.com/recipes/dessert/other-dessert/cins-homemade-powdered-sugar-for-diabetics-and.html You could also use Cool Whip Lite instead of heavy whipped cream.

EARTHQUAKE PIE CRUST

Steps:

• Place flour, shortening, salt, baking powder, and water in a 2 quart bowl with a form fitting lid. Place lid on securely. Shake for 45 seconds, or until it sounds mixed. Turn bowl on its side, and shake up and down for 15 seconds to form a ball. Open bowl, and scrape dough out. Form into two balls. Chill while preparing filling. Roll out and use as directed in your favorite recipe.

PIE CRUST

Steps:

• Cut crisco into flour and salt.
• Add cold water and mix (except for the vinegar and fried piecrust you add the egg and vinegar and water).
• ---------VINEGARPIE CRUST ---------.
• Mix everything together and roll out on floured surface.
• cut crisco into flour and salt.
• Add egg, water and vinegar.
• ----------FRIEDPIE CRUST --------.
• Cut flour into crisco and salt, add egg, water, and vinegar.
• Mix well and roll out on floured surface.
• Add the filling of your choice and fry in hot oil.
• Drain on papertowels.

PIE CRUST

Steps:

• In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
• Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.