The Algona Upper Des Moines from Algona, Iowa on December 14, 1961 · Page 13
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The Algona Upper Des Moines from Algona, Iowa · Page 13

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Location:
Algona, Iowa
Issue Date:
Thursday, December 14, 1961
Page:
Page 13
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HAPPY-60-HEALTHY FLAVOR Winner at the Wisconsin State Fair suggests you try her DOUBLE FEATURE BINNEEEOLLS *Tve won twice with this recipe," says Mrs. la VemBetthauser of Mauston, Wisconsin. "But, of course, I took my really big prize last year when I won the Gold Ribbon for the best yeast baking at Wisconsin's State JRair. I bope you'tt bake up my rolls often. But be sure to make them with Fleischmann's Active Dry Yeast every time. Fleischmann's is so dependable, always rises fast. You just know your baking will tnm out right with Fieiscliinanri's Yeast.™ DOUBU FEATURE OMMER SOUS i i r i i 3 I Zlnqwoossalt W cup Hrischinann's Margarine 2avs]mlk;scaiaed ^capverywarmwater yeast,acJivedryor ^1Mi" prn ^^ •9V4 «5» rifted flonr.abont Measure sugar, salt, and Flcisdi- •scalded 'milk and stir until marga- line lias melted. Cool to lukewarm. Measure very -warm -water into a toKcbowi Sprinkle or crumble in ' Stir until *lis- si for 1 hour. Add eggs and beat until \ smooth. Add and stir in remaining ' floor to make a stiff dough. Knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to grease top. Cover. Let rise in warm-place, free from draft, until doubled in bulk, about 1 hour IS minutes. Punch dough down. Turn out onto lightly floured board. Shape into rolls. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 30 itimjitrs, Bake in hot oven (400'F.) IS to "20 *ninnt«« After removing from -oven, t>rush tops with melted margarine. solved. Add Inkcwarm mHk mixture. Add 314 cups 4>f flour -and Jjeal until smooth. Cover. Let rise 'Sn l&'MBxin place, Xiec. iDoui adraft, i -Christmas is a time of tradition. For the most part these traditions have come to us from lands across the sea where every country has its own favo- ritefoods for Christinas baking. This is In Holland it's an easy-to-make no- knead loaf baked in 9-inch pans. Baisins, citron peel, lemon peel and chopped almonds give it a delicious aroma and flavor. In Italy many loaves of panettone, a sweet-raised yeast bread filled with fruit, are baked in every household to be served at the festive Christmas Eve supper and to be used as gifts. Sweden, Norway, Denmark, Germany and England rate among then- favorite festive foods Kaffekaka, ku- chen or coffee cakes. These aromatic and gaily decorated yeast breads are brought forth for many Yuletide occasions—breakfast, dinner, in-between eating and to treat guests who drop in. DANISH TWIST cup milk cup sugar teaspoon salt tablespoons shortening cup warm, not hot water, (lukewarm lor compressed yeast) 1 -package or cake yeast, active -dry or compressed 1 egg, beaten 2 3 /4-3 cups enriched flour 1 cup raisins 1 egg, beaten Confectioners' sugar . . s "Sar, salt and shortening. Cool to -lukewarm. Measure mixing bowl (warm, not hot, water for active dry yeast: luke- r™,™^ ,,^ x Sprinkle or crumble in yeast. Stir until dis- beaten egg and about half the Remove from baking sheet to cooling rack. ' mmutes.

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