Month: January 2024

Instructions

1. Cut butter into flour; add egg yolk and sour cream.
2. Mix thoroughly and shape into a ball.
3. Sprinkle the dough with flour and wrap to chill for several hours or overnight.
4. When dough is chilled, sprinkle a board with flour.
5. Remove dough from refrigerator and divide into 6 equal parts.
6. Roll dough out on board, one part at a time, making a large circle about 1/8" thick.
7. Sprinkle circle with 1/4 cup filling mixture and cut circle into ten wedges.
8. Starting at the widest point, roll each wedge.
9. Place rolls on a cookie sheet.
10. Bake in 375 degree oven for 20 minutes.
11. Cool on wire rack and sprinkle with confectioners sugar.

Instructions

1. Cream the butter and sugar.
2. Add the egg yolks, one at a time.
3. In another bowl, add the cracker crumbs, flour, baking powder and salt.
4. Alternate adding cracker mixture and milk to butter mixture.
5. Finally, mix in nuts and vanilla.
6. Beat egg whites stiff, then fold into batter.
7. Pour batter into two round layer cake pans.
8. Bake for 30 minutes or until toothpick inserted in center comes out clean.
9. Assemble and ice with your favorite frosting; we use chocolate buttercream.

My Mom's copy of the recipe:

Instructions

• Trim the tenderloins

• Cut tenderloins into desired serving sizes

• Three pieces of meat in gallon ziploc, or similar to accommodate your serving size, pound flat (see video).

• To prepare for breading the meat, place flour, beaten eggs, and bread crumb in separate containers

• Coat each piece of meat in flour, egg, and breadcrumb

• Place coated meat in a container

• Refrigerate your meat until ready to cook

• When time to cook, heat oil in pan and fry a few pieces at a time

• Continue frying batches of meat

• Enjoy the fruit of your labors!