Flour Tortillas

Ingredients:
2 cups all purpose flour
1/4 cup vegetable shortening, cut into pieces
1/2 tsp. salt
1/2 tsp. baking powder
3/4 cup warm water

Directions:
In a bowl, blend flour, salt, baking powder and shortening until it resembles fine meal.
Add warm water, a little at a time, to flour mixture and toss until liquid is incorporated. Water amount will vary with different flour types.
Form dough into a ball and kneed on a floured surface until dough is smooth and elastic. Divide, and make 6-8 smaller balls, depending on the size of tortillas you want. Cover with a damp paper towel and let stand at least 30 minutes.

Cooking Tortilla:
Roll each ball of dough on a floured surface to make 6 to 8 inch sized tortillas. Place on a pre-heated griddle or cast iron skillet and cook till medium golden on both sides.
Remove to a basket lined with a cloth towel or put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag. This recipe will make approximately 6-8 flour tortillas.

Cinnamon Roasted Almonds

1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 250°. Lightly grease a 10x15 inch jellyroll pan. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan. Bake for 1 hour, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers

Butter Syrup

We had this at girls camp last week and it was YUM!!

1 c. boiling water
2 c. sugar
Stir until dissolved then add:
1 cube butter
1 tsp. vanilla
1/2 tsp. almond extract (opt.)

Stir together and serve.