Lady Locks Food

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.

LADY LOCKS RECIPE

Steps:

• Sift together 3 1⁄2 cups flour, the baking powder and 1 tablespoon granulated sugar. Add the margarine, shortening and butter and cut in as for pie crust. Set aside.
• In a bowl, combine the egg yolks, evaporated milk, vanilla and yeast. Add to the flour mixture and mix well. Chill overnight.
• Heat the oven to 325 degrees.
• Working with small pieces of dough at a time, roll out on a board sprinkled with a mixture of 1⁄2 cup flour, 1⁄2 cup granulated sugar and the confectioners' sugar.
• Roll thinly, then cut into strips approximately 1⁄2-inch wide. Wrap on old-fashioned wooden clothespins that have been covered with foil and lightly greased, or use metal baking rods according to manufacturer's directions.
• Place on an ungreased baking sheet and bake for 10 to 15 minutes. Carefully remove the shells from the pins immediately. Let cool, then fill the shells with the filling, using a pastry bag.
• Combine the milk and flour. Cook over low heat until thick. Cool completely.
• Beat the flour mixture, using an electric mixer. Add the margarine, vegetable shortening, sugar, vanilla and salt. Beat at high speed until light and fluffy.

HOMEMADE LADY FINGERS

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center.

LADYBUG APPETIZERS

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth. Remove 2 tablespoons to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside. , Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings. , For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings.

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.

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.

HOMEMADE LADYFINGERS

Steps:

• In a small bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes; set aside. , In another bowl, beat egg yolks with remaining sugar for 3 minutes or until thick and lemon colored; add water and extracts. Combine the flour, baking powder and salt; stir into yolk mixture. Fold in egg white mixture., Cut a small hole in the corner of a pastry or plastic bag; insert round tip #12. Spoon batter into bag. Pipe 3-1/2-in.-long lines 2 in. apart onto a greased and floured baking sheet. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack; cool completely. Cover and freeze for up to 1 month., To use frozen ladyfingers: Thaw in the refrigerator; dust with confectioners' sugar. Serve as a cookie or use in desserts.