| 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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