Cream Cuts

Cream Cuts:

• 2 sticks of margarine
• 2 c. flour
• 1/2 c. ice water

With pastry blender cut in margarine and flour. When margarine is the size of peas add water and stir just enough to form a ball. Cover and refrigerate over night.
Heat oven to 350 degrees. Cut dough in half. Roll each portion out on a cookie sheet, trying to keep each approx. the same size bake until bubbly and brown.

Filling:

• 4 c. milk
• 6 egg yolks
• 1/4 c. cornstarch
• 2/3 c. sugar
• 2 tbsp butter
• 1/2 tsp. vanilla

Combine ingredients and bring to a boil stirring constantly. Let cool. Spread on one sheet of pastry. Take the second sheet of pastry and place on top of filling. Mix powdered sugar, water and almond extract to a smooth consistency having it a little thin. Decorate top sheet of pastry by letting it pour from the bowl in a thin thread like stream.

Keep in refrigerator.

My first memory of this is when Dick’s mom, Marilyn Kittleson, made this warm right after we came in from snowmobiling. She’s my hero!