Aunt Emma's Never Fail Pie Crust

3 c sifted flour
1 1/4 c Shortening
1 tsp salt
1 egg, well beaten
5 Tbsp water
1 Tbsp vinegar

Cut shortening into flour and salt.
Combine egg, water, and vinegar in a separate bowl.
Pour liquid into flour mixture all at once. Blend with spoon until flour is all moistened.
It can be re-rolled without toughening. Will keep in refrigerator for two weeks or divide into balls enough for one pie and wrap in Saran wrap and freeze indefinitely.

Makes 2 crusts

Saturday, August 13, 2011

Carrots & Spice, That's Always Nice

Very seldom can I turn down a piece of carrot cake (nuts in the frosting? Even better!).

This week's selection for the Tuesdays With Dorie baking group was Carrot Spice Muffins. Talk about a flawless recipe, this is defnitely it.  (From the book, Baking From My Home to Yours, page 14.) Once assembled, it perfectly filled my 12- muffin tin. The muffins baked to perfection in the prescribed amount of time.  A no-brainer, really. The spices include cinnamon and ground ginger. 
 Along with the shredded carrots are raisins, coconut and your choice of toasted pecans or walnuts. I had walnuts, so there we have it.

Carroty, Spicey and Very Moist.

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