|what do you do with the excess?
||[Nov. 23rd, 2007|04:34 pm]
The Question Club
Both my Aunt Judy & Mom are big into making their own pie crust. Occasionally, as in once in a great while, they will buy pie crust but for the most part they make it themselves. Usuaully when you do this sort of thing you have more dough available than you actually need for the pie or pies.
Thus, touching upon an idea their own mothers brought into play ages ago, they made Jelly Poopers.
I was quite interested in this yesterday and quizzed Mom on it heavily. Plus, hadn't had them in so long I wanted to see if they were at all difficult to make; I'm told Mom's mom used figs and sometimes small bits of meat.
A Jelly Pooper is simply a circle of dough, flattened and folded over, baked until it is slightly browned. In the middle you have strawberry jelly or preserves; really any type of jelly will do. At most they take barely 10 minutes to make...possibly longer if you have many little kids around eating the dough faster than you can flatten, fill, fold over, and get them into the oven.
Anyway, that's what often happened with excess pie crust dough. Keeping in mind you're not limited to just this same type of food, what do you do with the excess of anything you make in the kitchen?
Oh, by the way, I should probably mention that Jelly Poopers are about handsized. We're talking little circles of dough.