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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Lady Locks Recipe

3.5 stars - based on 1 vote
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This recipe for Lady Locks is from The Three Sisters Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Horn:
2 C Crisco
3 C Flour
2 tbsp. Sugar
2 Eggs
1 1/4 C Water

Cream:
7 tbsp. Flour
1 C Milk
1 C Sugar
1 C Crisco
1 tsp. Vanilla
4 tbsp. Marshmallow Crème

Powdered Sugar for dusting right before serving.
Directions:
Directions:
Horn:
Beat 2 eggs in 1 1/4 cups water.
Mix flour with sugar.
Add 1/2 cup shortening (Crisco) into egg mixture and cut in as for pie dough
Beat until smooth
Put in fridge for 1 hour
Take out and divide into 3 parts
Roll out each part and spread with Crisco. Fold in half and in half again. Wrap each piece in cling wrap and put in fridge for an hour. Repeat two more times.
After third time, roll out and cut into 8" long and 1" wide strips.
Wrap each piece around a old fashioned clothes pin wrapped in foil to make a spiral tube or "horn".
Bake @ 350alt-0186 for 20 minutes or until light brown

Cream:
Mix flour and milk (gets very thick).
Cook until all liquid dissolves on Medium heat.
Cool for 1 hour.
Mix with beaters until smooth
Add sugar and Crisco a little at a time.
Add vanilla.
At very end mix in marshmallow crème.

Remove horn from foil tube and fill with cream icing using an icing bag all the way through, half from one side half from the other. You can put the cream in a plastic storage bag and cut the bottom corner off and use that as an icing bag if you don't have an icing bag.

It is best to fill right before serving. You can freeze these as well.

Dust with powdered sugar right before serving.
Preparation Time:
Preparation Time:
5 hours +
Personal Notes:
Personal Notes:
For as long as I can remember, these have been a family staple at the DeMarino Christmas table. Theresa would make them months in advance and you would never know the difference. She recently taught me, Michelle, how to make these. They are time consuming but well worth it. She got this recipe from her neighbor Bertha Kisslinger.

 

 

 

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