The Algona Upper Des Moines from Algona, Iowa on November 7, 1967 · Page 19
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The Algona Upper Des Moines from Algona, Iowa · Page 19

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Algona, Iowa
Issue Date:
Tuesday, November 7, 1967
Page:
Page 19
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APRICOT ROLLS FAN COFFEE CAKE FAN COFFEE CAKE DOUBLE BUTTERSCOTCH CRESCENTS 7 package yeast, compressed or dry 'A cup lukewarm water '/! cup milk '/4 cup sugar 1 teaspoon salt I egg '/2 teaspoon grated lemon rind 3 tablespoons melted margarine -, '/i cup sugar 2 tablespoons shortening IVi teaspoons cinnamon 2'/2 cups sifted flour Confectioners' sugar icing Soften yeast in lukewarm water. Scald milk. Add sugar, salt and shortening. Cool to lukewarm. Add 1 cup flour. Mix well. Add egg, lemon rind and softened yeast. Mix until smooth. Add remaining flour to make a soft dough. Knead until smooth and satiny. Place in lightly greased bowl. Cover and let rise in warm place until doubled (about l'/2 hours). Punch down. Let rest 10 minutes. Roll out into 12-inch square. Brush with melted margarine and sprinkle with cinnamon sugar. Fold in half. Brush top surface with melted margarine, sprinkle with cinnamon sugar and fold over to make small square. Roll out into 12-inch square. Brush with margarine and sprinkle with cinnamon sugar. Fold over to form a triangle. Place on greased baking sheet. With sharp knife or scissors slash strips tapering from long edge of triangle toward point leaving uncut near point (about 8 slashes). Separate strips, turn on side. Brush with melted margarine. Let rise until doubled (about 4 minutes). Bake in moderately hot oven 350°F. for 25-30 minutes. When cool frost with Confectioners' sugar icing and sprinkle with chopped walnuts. Makes 1 Fan Coffee Cake. APRICOT ROLLS 2 dozen rolls 7 cup chopped dried apricots 'A cup boiling water 2 packages yeast, compressed or dry 'A cup water (lukewarm for compressed yeast, warm for dry) 1 cup milk Vt cup sugar 'A cup shortening or oil 2 teaspoons salt 5 cups sifted flour (about) 2 eggs Margarine, melted Sugar 2 cups confectioners' sugar 3 tablespoons milk 'A teaspoon orange extract 1 or 2 drops yellow food coloring, if desired Pour boiling water over apricots; reserve. Soften yeast in lukewarm or warm water. Heat milk until almost simmering. Measure sugar, shortening or oil, and salt into large mixing bowl. Stir in milk until sugar dissolves and shortening melts. Cool to lukewarm. Stir in I'/z cups flour and beat well. Beat in yeast, apricots and eggs. Stir in enough more flour to make a soft dough. Turn out onto lightly floured board or pastry cloth and knead until smooth and satiny, about 5-8 minutes. (Dough may feel slightly sticky.) Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place (80-85°) until doubled, about l'/ 2 hours. Punch down. Divide in half; let rest 10 minutes. Roll out each half to 12x16-inch rectangle. Brush with margarine and sprinkle lightly with sugar. Fold dough in half to form 8x12-inch rectangle; cut into Ix8-inch strips. Wind each strip around index finger to form an upright spiral. Place on ungreased baking sheet, 3-4 inches apart. Brush rolls with margarine. Let rise in warai place until doubled, about 45 minutes. (During rising and/or baking, some rolls may topple slightly ) Bake at 350° for 20-30 minutes, or until golden brown. Brush with margarine. Cool slightly on wire racks. While rolls are cooling, blend together confectioners' sugar, milk and orange extract until smooth. Stir in food coloring. Drip icing over warm rolls. COFFEETIME by Susan Murphy N ow that things are back to a daily routine you should be able to find time for a cup of coffee with some neighbors. Everyone loves to try new recipes, so I'm sure your friends will be delighted to taste any of the following treats you might prepare for them along with the coffee. They will probably issue a return invitation and ask to try one of the other recipes for their coffee party. What can be more stimulating than good conversation and good coffeecake. Try it sometime. DOUBLE BUTTERSCOTCH CRESCENTS (3 dozen) 7 packet active dry . 1'A cup evaporated milk yeast or 7 cake com- '/2 cup margarine pressed yeast 2 unbeaten eggs '/4 cup warm water 2 teaspoons salt 1 package butterscotch 4Vz-5 cups flour pudding and pie filling mix (3 ounces) Soften yeast in warm water. Prepare butterscotch pudding using evaporated milk. When thickened, remove from heat and add margarine. Cool to lukewarm. Blend in unbeaten eggs, salt and the softened yeast. Gradually add 4^-5 cups sifted flour to form a stiff dough, beating well after each addition. Cover. Let rise in warm place (85-90° F.) until light and doubled in size, about l'/2 hours. Divide dough in thirds. Roll out each part to a 15-inch circle. Cut into 12 wedges. Place rounded teaspoonful of Filling on each; roll up, starting with wide end rolling to point. Place point side down on greased cookie sheets, curving to crescent shape. Let rise in warm place until light, about 1 hour. Bake at 375° for 12-15 minutes. Frost while warm. Butterscotch Filling 'A cup margarine, melted 'A cup Galifornia % cup coconut walnuts, chopped % cup firmly packed 2 tablespoons flour brown sugar Combine all ingredients in mixing bowl. Butterscotch Glaze 'A cup brown sugar, 2 tablespoons margarine firmly packed 1 cup sifted powdered 2 tablespoons evaporated sugar milk Combine brown sugar, milk, and margarine in saucepan. Boil 1 minute. Blend in sifted powdered sugar. HONEY 'A cup milk 'A cup sugar 3 A teaspoon salt 2 tablespoons margarine 'A cup warm water 1 package or cake yeast, active dry or compressed 1 egg, beaten TWISTS 2'/2 cups sifted flour (about) 'A cup ('/2 stick) margarine Vs cup brown sugar 2 tablespoons honey 2 tablespoons melted margarine 'A cup brown sugar 1 teaspoon cinnamon Scald milk; stir in sugar, salt and margarine; cool to lukewarm. Measure warm water into large bowl. Sprinkle or crumble in yeast; stir until dissolved. Add lukewarm milk mixture, beaten egg and half the flour; beat until well blended. Stir in remaining flour to make soft dough. Turn out onto lightly floured board. Knead until smooth and satiny, about 5 minutes. Shape into ball; place in greased bowl, turning once to grease top of dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Meanwhile, melt '/4 cup margarine; stir in Vi cup brown sugar and honey; bring to rolling boil. Spread immediately in a jelly roll pan (IS'/axlO 1 /* inch); let stand. Punch dough down; turn out onto lightly floured board. Roll out into 12-inch square. Brush with 2 tablespoons melted margarine. Sprinkle center third with half of the 1 A cup brown sugar and cinnamon. Fold one third over center third. Sprinkle with remaining sugar and cinnamon. Fold remaining third over the two layers. Cut with sharp knife crosswise into strips about 1-inch wide. Take hold of each end of strip and twist. Seal ends firmly. Place in prepared pan about VA inches apart. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake 400° about 20 minutes. Invert pan immediately.

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