Homemade Croissant

3/4 Cwarm water (105 to 115 degrees)
2 envelopes active dry yeast
1/2 C sour cream
3 1/2 C flour, divided
2 T sugar
1 1/2 C sweet BUTTER (chilled)
1 T salt
1 egg
1 T water

Make Dough: Pour water in medium size bowl. Sprinkle in yeast. Stir to dissolve. Add sour cream, 1/2 cup flour and sugar. Blend with wire whisk until smooth. Cover and let rest in warm place for approximately 1 1/2 hours.

Slice butter into 1/2 inch pats. In a large bowl, gently toss with remaining flour and salt. When all pats are well coated, slightly flatten each one between fingers. Refrigerate.
Pour yeast mixture into flour/butter mixture. Stir until moist (Dough will be course). On lightly floured board, pat into 10-inch squares (avoid overworking). Roll dough with floured rolling pin, into 18 x 12 inch rectangle. Dough will still be course.

To fold dough: Slip a FLAT cookie sheet under third of dough. Fold this section of dough over center third section. Repeat with other section so dough is folded into equal thirds.
Repeat folding and rolling procedure. Place dough on floured plate, cover with plastic wrap. Chill for 1/2 hour.

Repeat folding and rolling procedure 3 more times (if butter softens refrigerate for 20 minutes). Wrap dough in plastic wrap and refrigerate for 2 to 24 hours.

Shaping Croissants: Cut dough into 4 equal sections work with each section one at a time. On lightly floured board, roll into an 8 x 12 inch rectangle. Cut into 3 triangles. To form fourth triangle, press "leftover" side pieces together, overlapping slightly.

Make a 1 inch "slit" at base of 1 triangle. Loosely roll dough on both sides of slit up to top of slit. Angling rolls slightly outward as well (this prevents croissant from becoming too thick). Continual rolling to pointed tip. Curve ends to form crescent shape. Place on ungreased cookie sheet repeat with other 3 triangles and place 3 inches apart on cookie sheet.
Repeat shaping croissants with remaining dough. Cover cookie sheet loosely with plastic wrap. Let rise in warm place (70 to 75 degrees) for 2 hours or until doubled.

Preheat oven to 450 degrees. Beat egg with water. Brush croissants with mixture. Bake 13 to 15 minutes.

Mushroom Salad

From: Great Aunt Elinore Moody 1/2 C vegetable oil 2 T vinegar 2 T lemon juice 2 t salt 1 1/2 - 2 t basil leaves 1/4 t dry mustard 1/4 t pepper 2 cloves of garlic, crushed Quarter mushrooms and refrigerate in sauce. Make at least 12 hrs in advance.