| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits | Breads, Cakes, Yeast | 2 | Cakes | |
INGREDIENTS
| 1 | Cake compressed yeast; or… Dry yeast | |
| 3/4 | c | Milk; scalded |
| 1/4 | c | Sugar |
| 1 | ts | Salt |
| 1/3 | c | Butter or margarine |
| 3 | c | Sifted all-purpose flour (plus more as necessary) |
| 2 | Eggs; beaten | |
| 1 | c | Quaker Oats, uncooked (quick or old-fashioned) |
| 1/2 | c | Diced mixed candied fruits |
INSTRUCTIONS
Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded milk over sugar, salt and butter. Cool to lukewarm. Stir in 1 cup flour and eggs. Add softened yeast and oats. Combine 1/4 cup flour and candied fruits; stir to coat fruits evenly with flour. Add to dough; mix well. Stir in enough more flour to make a soft dough. Turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes. Round dough into ball; place in greased bowl; brush lightly wtih melted shortening. Cover and let rise in warm place until double in size, about 1 hour. Punch dough down; cover; let rest 10 minutes. Divide dough in half. From one half, pinch off 17 pieces of dough; shape to form balls. Arrange balls in the shape of a Christmas tree on greased cooky sheet. Brush lightly with melted butter. Repeat with other half of dough. Cover; let rise in warm place until nearly double in size, about 1 hour. Bake in preheated moderate oven (375 F.) about 20 minutes. Decorate with confectioners' sugar frosting and candied citron. *------------------* l () l l ()() l Source: Our Favorites for family and friends l ()()() l Reprinted with permission from The Quaker Oats Co. l ()()()() l Electronic format courtesy of Karen Mintzias l ()()()()() l l ()() l *------------------* File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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