Little Boats in Sauce
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
cream of tartar
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 6 | tablespoons |
lard
|
|
| ½ | cup |
milk
|
|
| Sauce | |||
| 3 | tablespoons |
butter
|
|
| 1 | cup |
molasses
|
|
| 2 | cups |
water
or milk |
|
| 2 | cups |
brown sugar
|
*
|
| 3 ½ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
cream of tartar
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 9E+1 | ml |
lard
|
|
| 118 | ml |
milk
|
|
| Sauce | |||
| 45 | ml |
butter
|
|
| 237 | ml |
molasses
|
|
| 473 | ml |
water
or milk |
|
| 473 | ml |
brown sugar
|
*
|
| 828 | ml |
water
|
|
Directions
Mix the dry ingredients.
Blend in the lard to form a coarse mixture.
Gradually add milk until the dough is smooth but not too sticky.
Roll the dough until it is ¼ inch thick.
Cut the dough into 4"X2" rectangles.
Pinch together the ends to form shapes resembling small boats.
Put the ingredients for the sauce in a casserole dish, place it in the oven set at 350℉ (180℃) and bring to a gentle boil.
Put the "little boats" in the sauce in a casserole dish, and bake at 350℉ (180℃) for about 30 minutes.
To serve, remove the pastries from the casserole dish and cover with the sauce.
