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  Re: Pie Crust
  By: Ruth Haffly to Ben Collver on Wed Dec 24 2025 02:49 pm

Hi Ruth,

RH> Every so often we'll buy a tube of Annie's cinnamon rolls and bake them
RH> up. It started about 10 years ago when we got our first camper; Steve was
RH> on an R-Pod forum and (I don't know how) the thread was brought up that
RH> you have to try making cinnamon rolls in the micro/convection oven.

I was unaware of Annie's cinnamon rolls.  I'll keep an eye out for them.

RH> The building manager loaned us an
RH> electric heater for the night and I made a pot of coffee (electric
RH> percolator).

It's definitely not for everyone.  I remember my Dad using an electric
percolator to make coffee in the office where he worked when i was a kid.
I haven't seen anyone use one since.  Though those stove-top espresso
makers kind of remind me of a percolator, minus the clear glass knob on
top.

RH> Sounds like you would need a fork to eat it. (G)

That was indeed how it turned out... more of a stew than a soup.

RH> Older daughter texted me a couple of weeks ago, asking for paternal
RH> grandmother's fruitcake recipie. I sent it, got a text picture earlier
RH> this week showing that she'd made it. We got ours from Southern Supreme
RH> this year. (G)

Cool!  I happen to like fruitcake but almost never get it.  I hope you are
enjoying the holidays.

I plan to visit a friend today and to leave next for house sitting.
My sister needed a ride to emergecy surgery the day before Christmas eve.
It's been chaotic here and i am looking forward to some peace and quiet
while house-sitting.  I selected books, music, movies, and a G&S play for
entertainment.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Date Pinwheels
 Categories: Desserts
      Yield: 72 Pinwheels
 
    1/2 c  Butter; softened
    1/2 c  Light brown sugar; packed
    1/2 c  Granulated sugar
    1/8 ts Salt
    1/4 ts Vanilla
      1    Egg
      2 c  Flour; sifted
    1/4 ts Baking soda

MMMMM--------------------------FILLING-------------------------------
  7 1/4 oz Pitted dates; up to 8 oz
    1/4 c  Sugar
      1 ds Salt
    1/3 c  Water
    1/3 c  Nuts; chopped
 
  Cream butter. Add sugars, salt, vanilla, and egg. Beat until light.
  Add sifted dry ingredients and mix well. Chill until firm enough to
  roll.
  
  Halve dough; roll each half into a 9x12" rectangle. Spread with
  filling. Roll up tightly from end. Wrap in waxed paper or plastic
  wrap and chill overnight. Or, freeze for easier slicing. Slice 1/8"
  thick. Bake on lightly greased cookie sheets in moderate oven
  (350?F) for about 10 minutes.
  
  Store in airtight container.
  
  Filling:
  
  Cut 7-1/4 or 8 oz pitted dates into small pieces. Bring to boil with
  1/4 cup sugar, dash salt, and 1/3 cup water. Simmer 5 minutes,
  stirring often. Add 1/3 cup chopped nuts and cool.
  
  Ruth's Notes:
  
  This recipe has been in my grandmother's family for at least a
  century. It's a rolled cookie that's a pain to make but definitely
  worth the work. In my house you have to stand guard over the cookies
  as they cool, otherwise they vanish!
  
  I roll mine in between two sheets of plastic wrap as it makes things
  much easier. Then, to fill, just peel one sheet off. When the filling
  is on, you just pick up one end of the plastic and start the end
  rolling. That part's easy; it's the rest that's a PITA. Grandma's
  always came out round; mine are generally ovals, more or less. I
  guess 60+ years of experience baking the things has its uses.
  
  Recipe by Ruth Hanschka's Great Grandmother
  
  Posted by: Ruth Hanschka
 
MMMMM
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