| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Cake | 12 | Servings | |
INGREDIENTS
| 4 | c | Flour |
| 1/4 | c | Sugar |
| 1 | ts | Salt |
| 2 | Sticks butter | |
| 1 | c | Warm milk |
| 1 | pk | Yeast |
| 1/4 | c | Warm water |
| 1 | c | Sugar |
| 1 | c | Chopped nuts |
| 2 | ts | Cinnamon |
| 1 | c | Confectioner's sugar |
| Lemon juice |
INSTRUCTIONS
LEMON ICE INGREDIENTS Dissolve yeast in water for 10 minutes. Sift flour, sugar and salt; cut in butter. Add milk and well-beaten egg yolks; add yeast. Beat dough until satiny. Cover and refrigerate overnight. Reserve egg whites. Divide dough in half. Roll each half into 1/4-inch thick rectangles. Beat egg whites until fairly stiff; spread over each rectangle. Combine sugar, nuts and cinnamon; sprinkle over egg whites. Roll as for jelly roll and place on 2 greased cookie sheets in warm place; let rise until doubled. Bake at 350 for 35 minutes. While warm, top with glaze or lemon ice. Freezes. LEMON ICE: Blend 1 cup confectioner's sugar with enough lemon juice to make thin spread. Add lemon rind if desired. MRS POLLY MCDONALD PURVIS MESA, AZ From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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