The Algona Upper Des Moines from Algona, Iowa on November 9, 1965 · Page 18
Get access to this page with a Free Trial

The Algona Upper Des Moines from Algona, Iowa · Page 18

Publication:
Location:
Algona, Iowa
Issue Date:
Tuesday, November 9, 1965
Page:
Page 18
Start Free Trial
Cancel

How not to be taken for gran ted... bake sticky buns from scratch. It's not every wife who takes the time (and trouble) to bake from scratch. He'll notice. He'll appreciate. Of course you get some help from Fleischmann's Yeast. But the credit's yours. •*"V-J.&#*& ANOTHER FINE PRODUCT OF STANDARD BRANDS BUTTERSCOTCH BUNS J /< cup milk '/j cup sugar 2 teaspoons salt '/! cup (1 stick) Fleischmann's Margarine 2 packages Fleischmann's Active Dry Yeast Vi cup warm water (105°-J15T.) 1 egg 4 cups unsifted flour BUTTERSCOTCH TOPPING '/< cup light corn syrup 1 tablespoon water 2 tablespoons Fleischmann's Margarine 1 cup (6-ounce package) butterscotch bits Vi cup chopped Planters Pecans BROWN SUGAR 'N RAISIN FILLING melted Fleischraann's Margarine Vt cup firmly packed dark brown sugar '/< cup raisins STEP 1-Scald milk; stir in sugar, salt and ft cup Fleischmann's Margarine. Cool to lukewarm. Dissolve Fleischmann's Yeast in warm water in large warm bowl. Stir.in lukewarm milk mixture, egg, half the flour. Beat until smooth. Stir in rest of flour to make a stiff batter. Cover tightly with aluminum foil. Refrigerate at least 2 hours (or up to 3 days). STEP 2—When ready to shape dough, prepare Butterscotch Topping. In pan combine light corn syrup, water and 2 tablespoons Fleischmann's Margarine: bring to a boil over medium heat, stirring constantly. Remove from heat; add the butterscotch bits and stir until melted. Spread butterscotch mixture over bottom of two ungreased 8 x 8 x 2-inch pans; sprinkle with chopped Planters Pecans. STEP 3-Divide dough in half. On lightly floured board, roll each half into a 9 x 12-inch rectangle. Brush each rectangle with melted margarine and sprinkle with half the .brown sugar and raisins. Roll each rectangle up tightly from 9-inch side as for jelly roll. Seal edges. STEP 4—Cut each roll into nine 1-inch slices; place, cut side up, over butterscotch mixture in pans. Cover; let rise in warm draft-free place until doubled, about 1 hour. Bake in 350°F. oven 30 to 35 minutes, or until done. Makes 18 butterscotch buns.

Get access to Newspapers.com

  • The largest online newspaper archive
  • 11,900+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free