I always put a drop or two of Almond extract into my tart cherry mixture that goes into our cherry pie.

I say this in defense of Pillsbury Allready Pie Crust. I had eight maternal great aunts and they were a veritable skilled forum on homemade pie crust. They used lard, they used water very sparingly. It had to be COLD. The finest of all was my Great Aunt Thursa who at one time dated Eddie Rickenbacher...but that is another story. Aunt T could bake a pie that would make a sinner repent.

But I still stand with the very good Pillsbury Allready Crusts...the ones that are rolled up ...Not the flat ones in tin pans already crimped.

I just checked the Yahala website and "shop" options. Is that $3.50 for a single rugelach? Or is that for a box of 4? Or are these rugelach plate-sized that would get cut up into pieces and served to several people?

If they seriously are getting $3.50 per piece and it's a normal sized rugelach, I need to open a shop somewhere. I'll make my mom's recipe for rugelach, and my challah recipe, and hamentashen and I'll learn to make my mom's apple cake, and a nice streudel cinnamon raisin cake, and my banana bread - real home-made awesome food at reasonable prices - will make a nice fortune and have my house replaced by a new model in the same location.

I bet it would be successful.

Next time I'm there (and there WILL be a next time), I will check out the Rugelach price. Agree, $3.50 per piece is too much.

Also Zingerman's Bakehouse in Ann Arbor, Michigan. Pricey but good, and will ship.