Marian Buchanan's refrigerated Orange or cinnamon rolls

 THIS IS  REALLY FOR THE DOUGH RECIPE ONLY altho I have included the orange mixutre.  Marian says it's the one one she uses and you can keep the dough in the fridge for almost a week and pull out what you need.

Marian thinks this makes about 2 pans.  

1 cup shortening

3/4 cup sugar

2 t. salt

1 cup hot water

2 T yeast

1/2 cup warm water

4 eggs

7-1/2 cups flour

1 cup cold water

ORANGE MIXTURE:

1 cup powdered sugar

3/4 cup butter

grated rind of 2 oranges

Put shortening, sugar and salt in a large bowl. Add 1 cup hot water and stir.  Cool. Soften yeast in lukewarm water  Add yeast to cooled mixture.  Add eggs.  Then add flour and cold water alternately.  Mix with mixer (will be sticky). Grease top and refrigerate overnight.  Roll out and spread with butter and then  with either orange mixture or cinnamon/sugar,  Roll up; cut. Place in greased muffin tins.  Let rise 1-1/2 -to 2 hours. Bake at 425 for 8-10 minutes til baked through.

Ice as desired.

flaky pie crust

 Laura Traxler

My Mom gave me this recipe ages ago, it’s the only one I make. 

This really is easy! So tender & flaky. 

Crisco Pie Crust

1 1/3 c. flour

1/2 t. salt

1/2 c. solid Crisco

5 to 7 or 8 T. ICE water

Preheat oven 425º

Combine flour & salt, cut in Crisco with pastry blender until uniform. Add ice water one T. at a time, stirring with a fork. Once dough starts to come together (not sticky) pat into a disc. Place on wax paper that has flour on it, roll out with extra flour on top. Once rolled, carefully roll back onto rolling pin and roll over pie dish, or just take the wax paper and flip it over the pie plate. Try and only roll the dough once as it will get tough after the first try. Prick the all over with a fork.

Bake 15 to 25 minutes until brown. Keep an eye on it. Cool. 

Enough for one open “pie” recipe (cream pies or tarts). Can be doubled for fruit pies.

Creme Brûlée

 INGREDIENTS

2 ¾ cup (680 ml) whipping cream 1 vanilla bean OR 1 Tbsp (15 ml) vanilla bean paste 4 large egg yolks 1 large whole egg ¾ cup (150 g) sugar, plus extra for the brûlée DIRECTIONS 1. Preheat the oven to 325 F (160 C) and place 6 ramekins or other 6-ounce baking dishes in a large pan where the sides of the pan are higher than the ramekins. 2. Heat the cream on medium low with the scraped seeds of the vanilla bean pod (and the pod, too, if you wish). If using vanilla bean paste, whisk it into the cream and heat. Heat the cream for about 5 minutes, watching so that it doesn’t boil over. 3. In a separate bowl, whisk the egg yolks, whole egg and sugar together. Whisk in the hot cream slowly, whisking constantly (but not overly vigorously) until all has been added. Strain and then ladle or pour this into the ramekins. If any small bubbles appear on the surface of the custards, use the corner of a paper towel to dab them off (the bubbles, if left on, prevent the brûlée from browning easily and evenly). 4. Pour boiling water carefully around the brûlée dishes, so that the water comes up just past halfway up the dishes and carefully take this to the oven. Bake the custards for about 30 minutes, until they are set around the edges, but still have a little jiggle to them when gently moved. Let the custards cool for 10 minutes in the water bath, then remove them using a tea towel or oven mitt to cool completely on a rack. Chill the custards for at least 3 hours before serving. 5. To serve, sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Serve immediately. 6. The brûlées will keep refrigerated (but without the brûlée layer) for up to 2 days. Subscribe for more video recipes: http://goo.gl/MJV4af Anna Olson Books:

Jocelyn and Steve's amazing bubbles

 bubble recipe.   

3 gallons distilled water, 
24 oz Dawn Platinum Dishwashing soap (blue), 
1 T Guar gum powder (i buy mine from Amazon), 
3 T baking powder. 

Mix well, obviously.
Best if made 24 hours before needed.