Down through the Meserve generations, extra dough left from making a pie was gathered up, sprinkled with cinnamon and sugar, rolled into a log and sliced for baking. The resulting little pastry 'snails' make for the best desert appetizer while waiting for the pie to cool. (Annette's been known to make a little extra dough just to make sure there are enough doo-dads to go around.)

 

Clyde's Doo-Dads

  • White unbleached organic wheat flour, red salt, organic butter, mountain well water, white sugar, cinnamon, organic salted butter, a grandson's contribution to a granddad's tradition, and love.

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