Cinnamon Rolls

Basic roll dough

cinnamon

brown sugar

optional: nutmeg, chopped apples

Roll dough into a rectangle. Sprinkle with cinnamon and brown sugar. If you like, add nutmeg and a chopped apple or two. Roll up, and cut with a thread. Place on a greased cookie sheet, with rolls barely touching. Bake at 375 F for 17 minutes.

Oil Pie Crust

My take:  I was scared to start making this pie crust my mom has switched to even though it's healthier than a butter or Crisco crust.  I thought it wouldn't have the flavor of a normal crust.  I was very surprised to find out that it is much flakier than a normal crust and harder to mess up.  You could add a bit of butter flavor if you want.

2 c. flour
1/2 c. oil
1/4 c. water or more
1/4 t. salt

Mix flour and salt.  Add in oil stirring as you go.  Add water until the dough gets to be workable.  You must roll this crust out between two sheets of wax paper.  It is stickier than a normal crust.

Makes a 2 crust pie.

Cream Puffs

1 c. water

1/2 c. margarine

1 c. flour

4 eggs

Bring water and margarine to a boil. Stir in flour until it clings together in a lump. Remove from heat. Add eggs and beat until smooth. Drop by spoonfuls in 30 mounds two inches apart on an ungreased cookie sheet. Any residual grease will prevent bottoms from forming on the pastry. Cook at 425 for 20 minutes, then at 350 for another 15 or 20 minutes. Cool completely. Putting the puff into plastic bags will make them soft. Cream puffs should be made the day they are served.