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mary's croissants
“heroes amongst us” are true treasures...

In a small town in southeastern Minnesota, a small woman with sparkling eyes, a charming smile and a French accent lives a full and very busy life! She has raised three children, worked as a neurology nurse, volunteers in church and community, and is an active member of local quilting groups. Mary loves to cook... my mom’s best friend.

Mary’s given name is Mireille. Born in Brussels, Belgium, she left her home at the age of sixteen. Using a series of underground networks and false identification papers, she walked to France and became part of the Resistance against the invading Nazis in 1940. Her code name was “Squirrel”, and she worked as a medic and distributed newspapers for the Resistance. After the war, Mary worked in General Eisenhower’s Frankfurt headquarters in counterintelligence and has been honored with the Ellis Island Medal of Honor.

I always wondered where the courage to be Brownie Troop Leader came from...

Thank you for sharing your treasured family recipe!

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mary's croissants
  • 1 c milk
  • 1 1/2 c lukewarm water
  • 2 cakes compressed yeast, which equals 2 packs of dry, active yeast
  • 1/2 c sugar
  • 2 eggs
  • 4 T shortening
  • 8 c flour
  • 1 1/2 lb very cold butter
  • 4 t salt
  1. Scald milk, add to salt and sugar in a large mixing bowl. Dissolve. Cool until lukewarm.
  2. In a small bowl add the yeast and 1/2 c lukewarm water. Soften for 5 minutes. Add remaining 1 c water.
  3. Combine the yeast and milk mixtures, mix well.
  4. Add 4 c flour and beat for 1 minute.
  5. Add the eggs and blend thoroughly.
  6. Melt the shortening and add to the dough, mixing for 1 minute.
  7. Gradually add 3 1/2 c flour, stir until all the flour is worked into the dough.
  8. Sprinkle a bread board with the remaining 1/2 c flour, turn the dough onto the board and let rest for 10 min.
  9. Knead the dough for 10 min, until smooth and satiny. Round into a ball and place in a greased bowl. Rise until doubled in size.
  10. Punch down. Sprinkle board with flour, cut dough into 2 equal portions. Rest 10 min. Roll the dough into 2 rectangles.
  11. Cut the cold butter into thin slices, spread over the middle third of dough. Fold the right part over the middle, spread butter on that section. Fold over the left section.
  12. Roll dough to the size of the original rectangle and repeat the buttering process.
  13. Cut each dough into two again, roll into a circle. You should have 4 circles of dough.
  14. Cut each circle into 16 pieces, pie fashion. Roll each piece, starting from the wide end. Put on a cookie sheet and let rise until doubled.
  15. Bake at 400 F for 18 min.
  16. Brush with a mxiture of 1 beaten egg and 2 T water. Place back in the oven for 2 min.
  17. Serve warm.