| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | Cakes, Penndutch | 1 | Servings |
INGREDIENTS
| 2 | pk | Dry yeast |
| 1 | c | Warm water |
| 1 | c | Su gar |
| 6 | c | Flour; approximately |
| 1 | ts | Salt |
| 2 | Eggs; beaten | |
| 1 1/2 | c | Butter; melted |
| 1 | c | Leftover mashed potatoes |
| 2 | c | Brown sugar |
| 6 | ts | Cinnamon |
| 1/4 | c | Melted butter |
INSTRUCTIONS
TOPPING 1. Soften yeast in water, set aside. 2. Mix eggs, salt and sugar. 3. Gradually add mashed potatoes and 1 cup flour, beat until smooth. 4. Stir in yeast and beat in flour until you have a light soft dough. Cover and let rise until doubled. 5. Divide dough into 3 greased square pans, let rise again. When doubled make rows of indentations in dough 1 inch apart. 6. Heat oven to 350 degrees. Mix brown sugar and cinnamon together. Sprinkle over cakes. Pour melted butter over top and bake for twenty minutes. Posted to recipelu-digest Volume 01 Number 645 by RecipeLu <recipelu@geocities.com> on Jan 30, 1998
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