| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Penndutch, Breads |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 3/4 |
c |
Sugar |
| 1 |
c |
Yeast |
|
|
*dissolved in: |
| 1/4 |
c |
Water, lukewarm |
| 1 |
c |
Milk, scalded |
| 2 |
|
Egg, well beaten |
| 2 1/2 |
c |
Flour, bread |
|
|
*to: |
| 3 |
c |
Flour, bread |
| 1 1/4 |
c |
Bread crumbs, soft |
| 3 |
tb |
Brown sugar, light |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Butter, melted |
INSTRUCTIONS
Cream together the butter and sugar, add the scalded milk and mix
thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour
(using more flour if necessary to make a stiff batter). Beat mixture
thoroughly, cover and let rise in a warm place about 1-1/2 hours or until
double in bulk. When light, beat again thoroughly. Grease deep pie pan and
sprinkle lightly with flour. With a spoon, fill the pie pans with the
dough. Sprinkle top of cakes with the following mixture: combine the soft
bread crumbs with the melted butter, sugar, salt and cinnamon and mix well.
Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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