| 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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