Uh, okay, all the little tidbits to make with it, but no basic recipe. So I found what looks right on Cooks.com.
My recall is that this pastry needs to be chilled at least two hours before working with it, then the more folding and rolling you do, the more flaky layers there are, unlike regular pie crust, which becomes tough with too much handling.
Anyhoo, Sugar
Cream Cheese Pastry
1 (8 oz.) pkg. cream cheese, softened
□ 1 c. butter, softened
□ 2 c. flour
□ 3/4 tsp. salt
Combine cream cheese and butter. Mix until well blended. Add flour and salt; mix well. Form into a ball; chill. Divide dough in half. On lightly floured surface, roll out each half to a 12" circle. Place in 2 (9") pie plates, trim and flute edges. Prick bottom and sides with fork. Bake at 450 degrees for 12 minutes or until golden brown.
Sausage Rollups
Make and chill pastry dough.
Simmer 2 doz. small link sausages in a few tablespoons cold water 4-5 min.
Drain, brown lightly.
Cool and cut into bite-sized pieces, about 1 1/2 ".
Divide chilled pastry in four pieces, roll each 1/8 inch thick. Cut in small rectangles just big enough to wratp sausage pieces (2" X 2 1/2" is about right).
Moisten one edge, roll up pastry around sausage, press edge to seal and pinch dough at ends. Place seam side down, on ungreased cookie sheet. Bake in moderate oven (375F) 15-20 min. Makes about two doz.
And just because I love ya, I also looked up the other long-lost favorite, Dill-Cottage Cheese Batter Bread.
DILLY CASSEROLE BREAD
Printed from COOKS.COM
□ 2 - 2 1/4 c. unsifted flour
□ 2 tbsp. sugar
□ 1 tsp. salt
□ 1 tbsp. instant minced onion (optional)
□ 2 tsp. dill seed
□ 1 tbsp. dill weed
□ 1/4 tsp. baking soda
□ 1 pkg. active dry yeast
□ 1 tbsp. softened butter
□ 1/4 c. very hot tap water
□ 1 c. creamed cottage cheese, room temperature
□ 1 egg, room temperature
□ 2 tbsp. sugar
□ 1 tsp. salt
□ 1 tbsp. instant minced onion (optional)
□ 2 tsp. dill seed
□ 1 tbsp. dill weed
□ 1/4 tsp. baking soda
□ 1 pkg. active dry yeast
□ 1 tbsp. softened butter
□ 1/4 c. very hot tap water
□ 1 c. creamed cottage cheese, room temperature
□ 1 egg, room temperature
In a large bowl thoroughly mix 1/4 cup flour, sugar, salt, instant onion, dill seed, dill weed, baking soda and undissolved yeast. Add butter.Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add cottage cheese, egg and 1/2 cup of flour or enough flour to make a thick batter.
Beat at high speed for 2 minutes. Stir in enough additional flour to make a stiff batter.
Cover and let rise in a warm place until doubled in bulk, about 1 hour and 15 minutes.
Stir batter down, turn into a greased 1 1/2 quart casserole. Cover and let rise until double in bulk, about 50 minutes. Preheat oven to 350 degrees. Bake 30 to 40 minutes or until top is golden brown. Turn out of pan immediately and cool on wire rack.
Note early. Easy and great!
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P.S. I love the intertubes.
Beat at high speed for 2 minutes. Stir in enough additional flour to make a stiff batter.
Cover and let rise in a warm place until doubled in bulk, about 1 hour and 15 minutes.
Stir batter down, turn into a greased 1 1/2 quart casserole. Cover and let rise until double in bulk, about 50 minutes. Preheat oven to 350 degrees. Bake 30 to 40 minutes or until top is golden brown. Turn out of pan immediately and cool on wire rack.
Note early. Easy and great!
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P.S. I love the intertubes.
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