| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | pk | Active dry yeast |
| 1/4 | c | Lukewarm water |
| 1 1/2 | c | Milk; scalded |
| 1/3 | c | Butter or margarine |
| 2 | Eggs | |
| 1/2 | c | Sugar |
| 2 | ts | Salt |
| 1 | ts | Nutmeg (up to 2) |
| 4 3/4 | c | Flour (up to 5) |
| Melted butter or margarine |
INSTRUCTIONS
Dissolve yeast in the lukewarm water. Add butter to scalded milk and cool to lukewarm. Add yeast. Beat eggs; add sugar and beat again; add to milk. Add salt, nutmeg and beat in thoroughly, adding enough flour to make a very soft dough. Cover and let rise in warm place until double in bulk. Or let rise in refrigerator until double in bulk, about 3 1/2 hours. Cut with a well-floured doughnut cutter or cut in rectangles about 1 1/2 inch wide and 4 inches long. Place about 2 inches apart on well greased cookie sheet. Brush well with the melted butter or margarine. Let rise in warm place until double in bulk. Bake in 425 degree oven about 12 minutes or until lightly browned. Roll in sugar or frost with powdered sugar frosting. Makes 3 dozen. I use the canned frosting a lot. I tint it orange for Halloween or red for Christmas or Valentine Day or I use chocolate frosting. I dip them in coconut or finely chopped nuts after I frost them, you can also dip them in sprinkles for Christmas. If you want to make maple bars , just use maple flavoring in the frosting and they taste just like the maple bars you buy in the bakery. Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@juno.com on Nov 5, 1997
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”