Lady Locks is the showpiece of a Pittsburgh cookie table at weddings
Bake in the preheated oven until brown, about 10 to 15 minutes. Cook and stir milk and 4 tablespoons of flour together over medium-low heat until thick paste forms. Let cool completely. Beat shortening and confectioners' sugar together until fluffy. Add marshmallow cream and vanilla; add cold paste and beat. Fill tubes with cream filling.
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Lightly roll out the puff pastry. Using a large knife or pizza cutter, cut the pastry into 12 strips. Lightly spray the cream horn molds. Wrap a strip of dough around each of them, starting at the pointy tip and slightly overlapping the layers as you go. Gently press the end of the dough strip into the dough next to it.
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Sprinkle with the coarse sugar and pop into the oven until the pastry is puffed up and lightly browned, usually 5-7 minutes. Remove from the oven and set aside to cool completely. To make the filling while it cools, cream together the butter and shortening until light and fluffy, around 5 minutes. Mix in the powdered sugar, 1 cup at a time then.
Lady Locks {A Pittsburgh Wedding Cookie Table Staple}
Directions: 1. Sift the flour and salt into a large mixing bowl. 2. In a separate bowl, vigorously whisk the softened unsalted butter, sour cream (ensuring to drain the excess liquid), vanilla extract, and white granulated sugar until there are no clumps. 3.
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In a bowl, combine the egg yolks, evaporated milk, vanilla and yeast. Add to the flour mixture and mix well. Chill overnight. Heat the oven to 325 degrees. Working with small pieces of dough at a time, roll out on a board sprinkled with a mixture of 1โ2 cup flour, 1โ2 cup granulated sugar and the confectioners' sugar.
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Unfold and place thawed one sheet at the time of dough onto a dusted with flour working surface. Roll out the dough into a square. Use a pizza cutter to slice the dough into ยพ-inch wide strips. Wrap each strip around the cream horn mold, overlapping a little with each round looking like a cone.
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In the bowl of a stand mixer, cream the butter, vegetable shortening, and salt 5-6 minutes or until fluffy. Slowly mix in the powdered sugar, one cup at a time. Then add the pumpkin mixture and vanilla. Beat until combined and fluffy. Put the filling in a piping bag, and then fill each horn.
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In a medium heavy saucepan stir together sugar, flour, and salt. Gradually stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Gradually stir half of the hot mixture into beaten egg yolks. Return all of the egg yolk mixture to saucepan.
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1 egg to glaze the Fillo dough wrapped around the forms before baking. small bowl of oil to grease the horn/lady lock/Schaumrollen/cannoli forms. Spread out dough. Preheat oven to 200ยฐ C (395ยฐ F). Egg whites with sugar beaten until stiff. Mix water and sugar together and boil for 2 - 3 minutes while constantly stirring.
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1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large bowl, cream together butter, margarine, cottage cheese, salt and 4 cups of flour until smooth. Shape into a large square, cover and chill overnight in the fridge. 3.
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1 tablespoon sugar. Cut crisco into flour until it gets crumbly. Add remaining ingredients and mix at a low speed. Roll the dough to no more than 1/4โณ thick on a floured board and cut into 1โณ x 4โณ strips (approximate). Wrap the strips of dough around foiled wrapped dowel rods, slightly overlapping the edges.
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Step 6: Prepare Cream Filling. While the horns are baking or cooling, prepare your buttercream filling. In a large bowl, add the softened butter and shortening. Combine at medium speed with an electric mixer or stand mixer with whisk attachment until soft peaks form. The mixture will be creamy and light in color.
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In a saucepan, heat the milk and flour over medium-high heat while constantly whisking. Cook 8-10 minutes until thick. Transfer to a bowl and allow to cool. In the bowl of a stand mixer, cream the butter, vegetable shortening, and salt 5-6 minutes or until fluffy. Slowly mix in the powdered sugar, one cup at a time.
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Step 4: Wrap each square in wax paper and refrigerate overnight. Next day, roll each square long about 24 inches long and 3 inches wide. Step 5: Cut into strips approximately 1/2 inch wide (perpendicular to the long length). Wrap strip around rod so that edges overlap slightly. Step 6: Bake at 350 degrees for 20 minutes.
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First, combine the flour, egg yolks, cold water, sugar and salt. When the mixture reaches a doughy texture, roll out to a 10"x12" rectangle on a generously floured surface. Then, using a butter knife, spread one third of the shortening over top of the rectangle. Gently fold the dough into thirds as pictured below.
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2 pounds Powdered Sugar. 1 cup Crisco. 1 cup butter. 1 tsp vanilla. 3/4 cup milk. 1 7oz jar of Fluff. Mix first 5 ingredients in mixer for 10 minutes. Then add in the fluff and mix until smooth. Use a piping bag to fill the horns with the filling and then try not to eat every last one of them by yourself. ahem.
