The Algona Upper Des Moines from Algona, Iowa on January 10, 1956 · Page 25
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The Algona Upper Des Moines from Algona, Iowa · Page 25

Algona, Iowa
Issue Date:
Tuesday, January 10, 1956
Page 25
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i i«tti dVii ft6» Oftly new and variation of tht baking powder biituil. CLOTHESPIN ROLLS 2 cups sifted all purpose 1 tsp. salt fldur \ ,/j 3 tsp. baking powder cup ft cup mJIK V^*; <\ !^>, SIFT — dry Ingredient* together-, cut in shortening nirtth * pastry blender or two knives until mixture is flue. , ,- ' ADD T— milk, stirring with fork Until flour is mdist, TURN — onto 8 lightly floured cloth-covered board and knead lightly for 20 seconds. < , ,,,.,. ' ROLL OUT — to a 10" square. Brush with melted biit- t terj then cut in %" Strips. WRAP — strips of dough, greased side down, around , clothespins *— fastening ends well. Brush tops of rolls with melted butter, « /* fcA '»/ -" . BAKE — on ungreascd baking sheet in hot oven (4SO? r ) ; , - >v- w, » — vn.»..».».» —«J ftll cavity with softened. or Jam. Sprinkle tops with confectioners' sugar. YIELD — \Vt down. . . Pecan Buns are as much fun to make as they are to eat. PECAN BUNS 4 cup milk 1 2 cup shortening 1 Vn 4 cup warm, not hot wa- 1 ter (cool to lukewarm for compressed yeast) 1 package or cake yeast, 1 active dry or com- 1 pressed 1 2 eggs, beaten teaspoon cinnamon teaspoons salt ' cup sour cream 5 cups sifted flour Butter cup molasses cup chopped pecans cup chopped raisins Scald milk. Add shortening and cool to lukewarm. Measure water into large mixing bowl (warm not hot for active dry yeast; cooled to lukewarm for compressed yeast). Sprinkle or crumble in yeast. Stir until dissolved. Add lukewarm milk. Combine eggs, salt, and sour cream and add. Add flour and combine thoroughly. Place in greased bowl, cover with waxed paper and store in refrigerator overnight. Cut dough in half. Roll each half on lightly floured board into a 12 by 8 inch rectangle. Brush with melted butter. Spread with V 4 cup molasses, Vt cup nuts, \k cup raisins, and \k teaspoon cinnamon. Grasp longest edge and roll as for jelly roll. Cut into IVa inch pieces. Spread 9" square or round baking pan generously with butter. Cover with V* cup molasses Place rolls, cut side down in pan. Repeat for other half of dough. Cover with cloth. Let rise in warm place free from drafts until doubled in bulk (about 1 hour). Bake at 400° F. 10 minutes; then reduce heat to moderate (350° F.) and continue baking 15 minutes or until rolls are done. Invert on waxed paper as soon as removed from oven. Makes about 18 rolls. Um mm...ftafve/(MMuffins when you bake them with Robin Hood Hour Try Rita Martin'* Robin Hood tenberty Orange Muffins a cups dftad 3 tbip. melted ibartan- iOMN NOOO All- ing ar *alarf ail •••«• i lip. bakiag pawdiar 2 tbip. •rated aranga M ftp. Mil Marvelous to spark up a simple meal! Fragrant, fluffy, oven -warm muffins with a beautiful rosy bloom ! They taste delightfully different, too — tangy with cranberry and orange flavors, rich with chewy chopped nuts. And everything you bake with Robin Hood Flour turns out wonderfully tempting and delicious. That's because Robin Hood is made from a variety of choicest wheats. They're blended with extra care and skill . . . blended to give you best results with one flour for all your baking. So use Robin Hood Flour for bread, biscuits, cakes, pies — everything you bake. And give your folks a surprise treat by baking these marvelous muffins— soon.' Why not tonight? MR dry ingredients together into bowl. MIASURl!..remaining ingredients into a "hollow" in the dry ingredients. Sill only until all flour is moistened. rill 12 greased muffin cups Vj full. •AMI in a hot oven (450°) 18-20 minutes. YIILO 12 large muffins. • look »o» Mi* valuobl* •lumlaumwaro coupon ta Mch bo« ol fnrlckW •••In Hood Hour. <£«*£ Robin Hood Flour The On* Flour for All Your taking

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