Pop-Tarts

My kids love to eat pop-tarts, but every time I turn the box over I gasp at the very long list of ingredients.  Take a look below:

Kellogg’s Pop-Tarts Strawberry flavor:  

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, DEXTROSE, SOYBEAN AND PALM OIL (WITH TBHQ FOR FRESHNESS), SUGAR, CONTAINS TWO PERCENT OR LESS OF CRACKER MEAL, WHEAT STARCH, SALT, DRIED STRAWBERRIES, DRIED PEARS, DRIED APPLES, CORNSTARCH, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), CITRIC ACID, CORN CEREAL, GELATIN, PARTIALLY HYDROGENATED SOYBEAN OIL†, CARAMEL COLOR, MODIFIED CORN STARCH, SOY LECITHIN, XANTHAN GUM, MODIFIED WHEAT STARCH, TRICALCIUM PHOSPHATE, COLOR ADDED, TURMERIC COLOR, VITAMIN A PALMITATE, RED #40, NIACINAMIDE, REDUCED IRON, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), YELLOW #6, RIBOFLAVIN (VITAMIN B2), THIAMIN HYDROCHLORIDE (VITAMIN B1), FOLIC ACID, BLUE #1.

Are you kidding me?  I want to give my children fun things to eat for breakfast once in a while, but I'd rather I know it wasn't made in a lab.  I decided to make them in my own kitchen.  Now, you can, too!

Homemade Pop-Tarts

      Ingredients

• 4 cups flour
• 1 cup vegetable oil
• 1 cup butter flavored shortening
• 2 Tbsp sugar
• 1 tsp salt
• 2 eggs
• 4 Tbsp milk
• jam, nutella, or cinnamon and sugar blend for filling

1. In a large bowl, combine flour, sugar, and salt.  
2. Cut in the shortening with a pastry blender.  Then stir in oil.
3. Beat eggs in a separate bowl with milk.
4. Add to the dough and stir well until the egg is fully incorporated.
5. Wrap in plastic wrap and refrigerate for 30 minutes.
6. Roll dough out and cut out rectangle shapes.  It may be better to use something as a template to get them all the same size.
7. Spread jam (or other filling of your choice) on one rectangle, leaving edges untouched.  
8. Cover with another plain rectangle and crimp edges with a fork.
9. Poke a few holes in the top (if using jam) with a toothpick for room to breathe.
10. Bake at 350 for 15 min or until golden brown.
11. You may top with powdered sugar, a glaze made from powdered sugar and milk, or just eat them as they are.

These may be stored for up to 1 week in a bag, or you can freeze them for up to 3 months.