Recipe - Rolls or Turnovers

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Title:		Rolls or Turnovers
Author:		Audrey Springer
Ingredients:		6 c sifter Flour 2 c Shortening 2 T Sugar 1 tsp Salt 1/2 c Water 3 Eggs, well beaten 1 cake yeast, dissolved 1/2 c lukewarm Water Fillings (see below)
Method:		Combine flour and shortening in a mixing bowl, add sugar, salt, water, beaten eggs and yeast mix (yeast dissolved in warm water). Mix to a dough. Cover and chill. Roll out dough a T at a time, on a sugar covered board. Put a tsp of filling in the center, fold over and press edges with a fork. Arrange on greased baking sheet and bake until light in a quick oven - 400F Baking time - 10 min. or until brown Chilling time - 8 hrs.
Ingredients:		Cottage Cheese FILLING: Combine: 1 egg yolk, slightly beaten 1 c (1/2 lb) Cottage Cheese (large curd) 1/3 c Sugar 1/2 tsp Vanilla 1 tsp grated Lemon Rind
Ingredients:		Nut FILLING 1: 1 egg white, beat as if making meringue (add:) 2 T sugar 1 c chopped Nuts (I often clip raisins and add with the nuts)
Ingredients:		Prune or Apricot FILLING: Stew: 2 1/2 c Dried Fruit (if prunes, add 1 tsp lemon juice) add: 1/2 c Sugar (I generally use 2-3 T of cornstarch to a pound of fruit and about 1/2 c of sugar or just sweeten to taste.)
Ingredients:		Pineapple FILLING: Bring: 1 can (#2) crushed pineapple and 1/4 c Water to a boil. Mix: 1 c (or 1/2 c, as desired) Sugar and 3 T Cornstarch. Add a little cold water, then a little of the hot juices. Stir so the cornstarch will not lump for you. Boil for a few minutes, then cool before putting into the rolls.
Ingredients:		Nut FILLING (2): Mix together: 1- 1 1/2 lb Walnuts - ground or crushed 3 c Milk 1 c Sugar 1/4 lb Butter 1/2 - 1 c Honey and bring to boiling point. Add: 3-4 beaten eggs and cook until thick. Cool until lukewarm. Can use raisins.