Lady Locks Recipe 45 Food

EASY PUFF PASTRY CREAM HORNS (LADY LOCKS) RECIPE

Steps:

• Preheat the oven to 400 degrees.
• Take out a sheet of puff pastry to let it thaw enough that you can unfold it without it breaking apart. Once thawed, cut the pastry sheet into 3/4″ inch equal strips. Set aside.
• Spray your store-bought metal form or homemade tinfoil cones with non-stick spray.
• Wrap a strip of pastry around each cone, starting at the pointed end and making sure to overlap layers. After you've reached the end of the pastry, gentle press the end to the top layer of pastry to prevent it from popping off while baking.
• Place the assembled cones onto a greased sheet. Bake them for about 18 minutes or until light golden brown, then remove from the oven.
• Gently remove each horn from the mold hot to prevent from horn sticking to the mold. Use a towel to hold the end of mold so you don't burn your hands. Let the horns cool completely before filling with cream.
• While the cones are baking or cooling, prepare the buttercream filling. In a large bowl, beat the softened butter and shortening over medium speed with an electric mixer until soft and creamy.
• Continue to beat over medium speed as you gradually add the powdered sugar. Stop the mixer and scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the sugar.
• Once butter and sugar have come together, add the vanilla. Beat in the heavy cream or milk 1 tablespoon at a time until the desired consistency is reached. If your frosting is too sweet, add a pinch of salt and mix until it's completely dissolved.
• Fill the horns with cream. To fill, use a decorating bag with Wilton 32 tip (for an open star pattern) or 12 tip (for a smooth edge on icing). You can also use a large ziplock bag with the corner snipped off.
• Fill your bag about half full with buttercream. Pipe the cream firmly into each end of the horn so it fills the entire pastry and comes slightly out the end.
• Using a small sifter, dust the cream-filled pastries with powdered sugar. If desired, you can also drizzle with melted chocolate before serving.

LADY LOCKS

Steps:

• Cream together butter, margarine, cottage cheese, salt and 4 cups of flour. Shape into a large square, cover and chill overnight.
• Cut dough into 4 quarters. Roll each quarter out individually, about 1/8 inch thick. Cut into 8 inch strips, as wide as you like.
• Roll over tubes (I use clothespins covered with aluminum foil). Bake at 375 degrees F (190 degrees C) until brown.
• To make Filling: Cook milk and 4 tablespoons of flour until thick paste forms. Let cool completely.
• Beat shortening and confectioner's sugar until fluffy. Add marshmallow cream and vanilla. Then add COLD paste and beat.
• Fill tubes with cream filling. Sprinkle with confectioner's sugar just before serving.

CREAM HORNS (LADY LOCKS)

Steps:

• In the bowl of a stand mixer, mix together the butter, vegetable shortening, and sugar for about 4 minutes or until light and fluffy. Then mix in the egg yolks. Finally, mix in the flour and water until combined. Chill dough for at least 2 hours or overnight.
• Begin by preheating your oven to 350 degrees F.
• Sprinkle your work surface with flour. Roll out 1/4 of the dough at a time until it's about 1/8-inch thick. Cut into strips that are 1/2-inch wide and 10 inches long. Then wind the strips around the foil-wrapped clothespins (or lady lock molds.) Bake on a cookie sheet for about 15 minutes or until the horns are just barely starting to brown.
• Remove the horns from the oven. Allow them to cool for about 2 minutes; then carefully remove them from the clothespins. (Don't let the horns cool completely on the molds or the horns will crumble easily. The horns will also crack more if they are overbaked.) Let the horns finish cooling.
• In the meantime, prepare the filling. In a saucepan, heat the milk and flour over medium-high heat while constantly whisking. Cook 8-10 minutes until thick. Transfer to a bowl and allow to cool.
• In the bowl of a stand mixer, cream the butter, vegetable shortening, and salt 5-6 minutes or until fluffy. Slowly mix in the powdered sugar, one cup at a time. Then mix in the milk and flour paste and vanilla. Beat until combined and fluffy.
• Put the filling in a piping bag and then fill each horn. Before serving, sprinkle with confectioners' sugar. Store refrigerated in an airtight container.

LADY LOCKS

Steps:

• Lady Locks:
• Mix ingredients together like pie dough (knead slightly). Divide into four parts, Set into refrigerator for at least two hours. Roll out dough (one piece at a time), and cut into 3 inch strips.
• Place on foiled dowel rods not too tightly. BAKE @ 375 15 to 20 minutes.
• Filling:
• In a small saucepan put the 8 tablespoons flour, and add milk a little at a time so it doesn't lump cook on medium heat until thick. Let mixture cool.
• Cream the shortening, powered sugar, Kraft creamy marshmallow filling, and vanilla. Add to cold milk @ flour mixture and beat until creamy.
• Fill cold Lady Locks with filling. Serve.

LADY LOCK FILLING II

Steps:

• In a small saucepan, cook pudding mix and milk according to package directions. Remove from heat, cover and chill completely.
• Using an electric mixer, beat the shortening and sugar until doubled in volume, about 30 minutes. Gradually add the chilled pudding to the shortening mixture. Continue to whip until sugar is dissolved and you can not feel it with your tongue when you taste the filling.
• Use a pastry bag to fill the lady locks. Freeze or serve immediately.

CLOTHES-PIN COOKIES.(LADY-LOCKS.)

Steps:

• Make FILLING 1st, put in fridge till cookies are baked.
• FILLING: Cook on low til thickened, milk, flour.
• Cool in fridge.
• Beat tog marg and crisco.
• Beat well.
• Add vanilla, and sugar.
• Beat well.
• Add the cooled flour mixture& beat, beat beat!
• DOUGH: Measure flour, add a pinch salt.
• Cut in 1 pound marg or butter (as for pie crust).
• Blend in sour ceam (I used plain no-fat yogurt).
• Refrigerate overnite or at least 6 hours.
• Cut dough into 4 pieces.
• Roll out thin, 1 piece at a time (keep rest in fridge til ready to roll).
• Cut rolled piece into 1"x 4" long pieces.
• Wrap loosely around pins, (see NOTE) making sure dough overlaps somewhat, so as to not have"holes" or"gaps".
• Bake 350 about 12-15 minutes or till very lite golden color.
• DO NOT BROWN.
• When cool use pastry bag to fill;NOTE: Some stores sel the box of metal-"pins" to use.
• I have 1 box but it's not enough, so, I use clothes pins also.