| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Not, Sent |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 2 |
c |
Water |
| 1/2 |
c |
Butter or margarine; melted |
| 1/2 |
c |
Shortening |
| 1 1/2 |
c |
Self-rising flour |
| 1/2 |
c |
Milk |
| 2 |
c |
Fresh strawberries; finely chopped |
|
|
Whipped cream; optional |
INSTRUCTIONS
In a saucepan, combine sugar and water; cook and stir over medium heat
until sugar is dissolved. Remove from the heat; allow to cool. Pour butter
into a 13x9x2-inch baking dish; set aside. In a bowl, cut shortening into
flour until mixture resembles coarse crumbs. Stir in milk until moistened.
Turn onto a lightly floured surface; knead until smooth, about 8-10 times.
Roll into a 12x8-inch rectangle; sprinkle with the strawberries. Roll up,
jelly-roll style, starting with a long side; seal the seam. Cut into 12
slices. Place with cut side down over butter. Carefully pour syrup around
rolls. Bake at 350° for 40-45 minutes or until golden brown and edges are
bubbly. Serve warm with whipped cream if desired.
Recipe by: Country Woman - May/June 1998
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
May 16, 1998
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