Get the latest Flaky recipes from Group Recipes. http://www.grouprecipes.com/tag/flaky A wonderful dessert made by my grandmother in Oklahoma in Indian territory. These old recipes will on through everyone who makes and shares them. Recipe contributor: My grandmother Nancy DeHart and shared with me by my sister Barbara. Enjoy! http://www.grouprecipes.com/106453/grandma-nancys-fried-apple-pie.html Buttery and herby crescent rolls. Nice addition to a meal. http://www.grouprecipes.com/106243/herb-crescent-rolls.html Inside aflaky phyllo pastry is a chunky filling much like apple pie but made more interesting by the addition of raspberries. This strudel may be prepared a 1 week ahead and frozen. http://www.grouprecipes.com/103617/apple-rasberry-strudel.html These are the easiest Biscuits I have ever made and they didn't turn out like "hockey pucks"! My husband used to use my biscuits for boat anchors! Try these - I think you'll like them! Compliments of my friend, Barbara Weaver. http://www.grouprecipes.com/99591/easy-easy-biscuits.html This is my go-to pastry, i goes with any dish that calls for a pie crust or pastry. Espically good in quiches. Makes enough for a double crust pie or 2 single crust.I did not chill mine in the freezer before this photo was taken, hence the "shrinkage" http://www.grouprecipes.com/97383/buttery-pie-crust.html This creamy, yet flaky crust pie can be varied with different flavors, served for breakfast, as a main meal, or a side dish http://www.grouprecipes.com/97284/vidallia-oniontomato-and-bacon-pie.html This unique blend of sweet berries, tart rhubarb and creamy bananas brings the best of Summer to your table. The tapioca flour allows you to make this pie when you have the ingredients fresh and locally available and freeze it, as it won't separate! I use a half whole wheat flour mixture for my pastry crust, though you can certainly use your favourite recipe or even storebought dough. http://www.grouprecipes.com/96320/strawberry---banana-rhubarb-pie.html Wrap refrigerated biscuits around purchased meatballs for a super-easy, crowd-pleasing appetizer. http://www.grouprecipes.com/95771/meatball-bubble-biscuits.html Finger lickin good Substitute for flour tortillas http://www.grouprecipes.com/95300/chicken-empanadas.html The key to baking croissants is to start with excellent butter. A person CAN tell the difference between regular store bought and European butter. These croissants are very light and flaky. Maybe not a weekly habit to bake but definitely a special occasion habit. http://www.grouprecipes.com/94754/classic-croissants.html