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Cinnamon Nut Crisps
desserts
1 pkg active dry yeast
1/2 cup lukewarm water
2 eggs
1 cup lukewarm cream
3 tablespoon sugar
1 1/2 teaspoon salt
1 teaspoon vanilla
4 1/2 cup flour, sifted
2 tablespoon butter, melted
1 cup brown sugar, firmly packed
1 teaspoon cinnamon
2 tablespoon butter, melted
3/4 cup almonds, blanched and
1 chopped fine
1/3 cup raisins, chopped
Soften yeast in water. Let stand 5 minutes. Combine eggs, cream, sugar, salt, vanilla, and yeast in a large bowl. Gradually add sifted flour to make a stiff dough. Knead on well-floured board for 2 to 3 minutes until smooth. Place in greased bowl and cover tightly. Let rise in warm place (85 to 90 degrees F.) until double in bulk, about 1 1/2 hours. Roll out to a 26 X 20-inch rectange, 1/4 inch thick. Brush with 2 tablespoons melted butter. Combine 1 cup brown sugar and 1 ts cinnamon. Sprinkle half of mixture over dough. Fold long sides to center; press down firmly. Fold in half lengthwise, making four layers. Press firmly to seal. Roll out to a 26 X 12-inch rectangle. Brush with 2 tablespoons additional melted butter. Combine almonds, raisins, and remaining brown sugar ~cinnamon mixture. Sprinkle over dough. Roll as for jelly roll, starting with 26-inch edge. Cut into 1-inch slices. Dip one cut side of each roll in flour and place floured-side up on board which has been sprinkled with sugar. Roll out to 1/4-inch thickness. Place on well-greased baking sheets, sugar-side up. **Cover. Let rise in warm place for 15 minutes. ** Bake in moderate oven (375 degrees F.) 15 to 18 minutes until golden brown.
**While first pans of rolls are baking, place extra rolls on waxed paper, sugar -side up, to let rise. Transfer to baking sheet to bake. If necessary, rolls may rise longer than 15 minutes.
from Pillsbury's 5th Grand National Baking Contest--1954 Mrs. Joesph Terrill, Burlingame, Kansas--$7,500 2nd prize winner
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