---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Pets De Soeurs ( Cinnamon Rolls)
  Categories: Ethnic, Breads, Desserts
       Yield: 1 servings
  
 -----------------------------------CRUST-----------------------------------
       3 c  Flour                               1 ts Sugar
       2 tb Baking powder                     1/2 c  Lard
       1 ts -Salt                               1 c  Milk
 
 ----------------------------------FILLING----------------------------------
       2 tb Butter; softened                    1 ts Cinnamon
       1 c  Brown sugar                         1 c  -Water
  
   To quote the author Marie Cormier-Boudreau, “These pastries which resemble
   cinnamon rolls, have been made throughout Acadia for many, many years.
   Although they are usually given the colourful name Pet de Soeurs (literally
   nun’s fart), they are also be called (sic) Rosettes, Rondelles, Hirondells,
   Bourriques de veilles, Bourriques de soeurs or Bourriques de viarges
   (Rosettes, Slices, Swallows, Old Women’s Belly Buttons, Nun’s Belly Buttons
   and Virgin’s Belly Buttons.”
   
   Sift the dry ingredients together. Blend in the lard to form a coarse
   mixture. Gradually add the milk until a soft dough is formed. Roll the
   dough until it is fairly thin, although it should be thicker than a regular
   pie crust. Butter the dough with soft butter, cover with 1/4 inch of brown
   sugar and sprinkle with cinnamon. Roll the dough up like a jelly roll and
   slice into circles about 1/2 inch thick. Pour water into a casserole dish.
   Put the sliced dough into the casserole and bake at 375F for about 30
   minutes or until the pets de soeur are golden brown.
   
   VARIATION: Cranberry jam may be substituted for the sugar and the cinnamon.
   
   SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau
  
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