The Algona Upper Des Moines from Algona, Iowa on December 11, 1962 · Page 27
Get access to this page with a Free Trial

The Algona Upper Des Moines from Algona, Iowa · Page 27

Publication:
Location:
Algona, Iowa
Issue Date:
Tuesday, December 11, 1962
Page:
Page 27
Start Free Trial
Cancel

BAKEA BWCHOF MERRy CHRiSIMAS jrornone wonderful j recipe! ' Snd be'noti^ «**•,,3 REISC "Merry Christmas' Dough BASIC RECIPE 1 cup milk Zpackojres 5 cap* Gold' Medal Fleischraann's floor, unsifted 1 Active Dry Yeast »4 cup sugar 54 cup warm water t teaspoon salt I • egg I cup (2 sticks) Fleischmann'* Margarine Scald milk; cool to lukewarm. Combine flour, sugar, salt. Cut in margarine very finely. Dissolve yeast in warm water. Add yeast, milk and egg to flour mixture. Beat till well blended. Cover tightly. Refrigerate overnight Now you're all set to bake a Merry Christmas. Christmas Whirls '/3 basic dough Candled red Fleischmann's and green Margarine, melted' cherries, halved '/• cup prepared mincemeat Roll dough into 16* square; brush with margarine. Cut into 4" squares. Place on greased baking sheets. Cut each square diagonally from each corner to about %" of center. Place rounded teaspoon of mincemeat in center. There are now 2 points to each corner of square. In rotation, bring one point of each, corner to center; overlap and seal points. Top centers with halved cherries. Cover: let. rise in warm draft-free place till doubled, about 45 minutes. Bake in 350°F. oven, about 12 minutes. Cool. Frost with confectioners' sugar icing. Christmas Wreath ';, basic dough *\ cup chopped dates Kleischmnnn's '/i cup firmly packed Marcarine. melted brown nucar 'i cup raisins 'i cup chopped pecans !<j teaspoon cinnamon Roll dough into 9" x 22" oblong. Brush with margarine. Mix raisins, dates, sugar, pecans, cinnamon. Sprinkle over dough. Roll up from 22" side, as for jelly roll. Seal bottom edge. On greased baking sheet shape into 7" circle with sealed edge on bottom. Tuck ends inside each other; seal. On the top make 7 slashes halfway thru dough. Cover: let rise in warm draft-free place till doubled, about -15 min. Bake in 350"F. oven, about 25 minutes. Cool. Frost with confectioners' sugar icing and decorate with candied fruit. Christmas Stollen '•, cup raisins *i teaspoon grated y\ cup chopped lemon rind candied mixed fruit !i basic dough H cup chopped Fleischmann's blanched almonds Margarine, melted Mix raisins, fruit, nuts. lemon rind; knead into (tough. Roll dough into II" x 7" oval. Brush with margarine. Fold in half lengthwise and form crescent on greased baking sheet; brush with margarine. Cover- lei rise in warm draft-free place till doubled, about 45 min. Bake at 350'F. about.'!() min. Cool. Frost with confectioners' sugar icing: dec-orate with almonds, citron, candied cherries. CLIP, COMPLETE AND MAIL THIS COUPON TODAY FREE! 52-page Treasury of Yeast Baking! 52 colorful pages 50 up-to-the-minute recipes 4 separate easy-to-use sections Easy batter breadx Beautiful breads and rolls Versatile sweet doughs Intriguing foreign breads step-by-step photos, full-color illustrations, a host of helpful hints You'll find everything you need to know about yeast baking in this exciting new Fleischmann Treasury -yours a hunt nt rti/ free. Complete, clear, concise. Crammed with delirious new ideas, oid-time favorites, exotic foreign fare. Quickly, send for your free copy and bake a name for yourself! To: Fleischmaon s Yeast. P O Bon 20F, Mt Vernon 10 N Y QUICKLY — please send me my free copy o* your new Fleischmann Treasury of Yeast Baking. ADDRESS. CITY_ _STATE_

What members have found on this page

Get access to Newspapers.com

  • The largest online newspaper archive
  • 11,200+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free