SPAM-ETTE
CASSEROLE
RECIPE ON EVERY
CREAMETTES PACKAGE
• -
Gold Ribbon Winner at the Wisconsin
State Fair suggests you try her
DOUBLE FEATURE
DIMER ROLLS
“I’ve won twice with this recipe," says Mrs.
La Vern Bctthauser 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
Fair. I hope you'll bake up my rolls i
often. But be sure to make them with j
Fleischmann’s Active Dry Yeast
every time. Fleischmann’s
is so dependable, always
rises fast. You just know
your baking will turn
out right with
Fleischmann’s Yeast."
/ DOUBLE FEATURE OWNER ROUS
{■akM 4 dozan)
VS cup sugar
2 teaspoons salt
VS cup Fleischmann's Margarine
2 cups milk, scalded
V* cup very warm water
1 package or cake Fleischmann's
Yeast, active dry or
compressed
9 VS cups sifted flour, about
3 eggs, beaten
Measure sugar, salt, and Fleisch
| mann's Margarine into a bowl. Add
scalded milk and stir until marga
• rise has melted. Cool to lukewarm.
Measure very warm water into a
1 large bowL Sprinkle or crumble in
| Fleischmann’s Yeast. Stir until dis
solved. Add lukewarm milk mix
ture. Add 3V4 cups of flour and
beat until smooth. Cover. Let rise
I in a warm place, free from draft,
\
for 1 hour. Add eggs and beat until \
smooth. Add and stir m remaining
flour to make a stiff dough. Knead 1
until smooth and elastic, about 10 i
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 ■
15 minutes. Punch dough down.
Turn out onto lightly floured I
board. Shape into rolls. Cover. Let
rise in warm place, free from draft,
until doubled in bulk, about 30
minutes. Bake in hot oven (400*F.)
15 to 20 minutes. After removing
from oven, brush tops with melted
margarine. |
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_AMOTHEE FME MOSOCT Of STAJI8AE0 MAUI UUMfSUTU-|
r*
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
rite foods for Christmas baking. This is
particularly true of yeast-raised bread.
In Holland it’s an easy-to-make no
knead loaf baked in 9-inch pans.
Raisins, citron peel, lemon peel^and
chopped almonds give it a delicious
aroma and flavor.
In Italy many loaves of panettone,
i : m_k
a sweet-raised yeast bread filled with
fruit, are baked in every household to
be served at the festive Christmas Eve
supper and to lie list'd as gifts.
Sweden, Norway, Denmark, Ger
many and England rate among their
favorite festive foods Kaffekaka, ku
chen or coffee cakes. These aromatic
and gaily decorated yeast breads are
brought forth for many Yuletide occa-,
sions—breakfast, dinner, in-lietwee^
eating and to treat guests who drop ii?
DANISH TWIST
Vi cup milk 1 package or cake yeast, active dry or
Vt cup sugar compressed
1 teaspoon salt 1 egg, beaten
2 tablespoons shortening 2Vt-3 cups enriched flour
V* cup warm, not hot water, (lukewarm 1 cup raisins
for compressed yeast) l egg, beaten
Confectioners’ sugar
scam miiK. anr in sugar, sau ana snortenmg. xxxu to lutcewarm. Measure
water into large mixing bowl (warm, not hot, water for active dry yeast; luke
warm water for compressed yeast.) Sprinkle or crumble in yeast. Stir until dis
solved. Stir in lukewarm milk mixture. Add one beaten egg and alxxit half the
flour. Beat until smooth. Add raisins. Stir in remaining flour. Turn dough out
on lightly floured board. Knead until smooth and elastic. Place in greased bowl,
brush top with shortening. Cover; let rise in a warm place, free from draft, until
doubled in bulk, about 1 hour. Punch down and turn out on lightly floured
board. Roll up to make a long slender roll. Twist roll by pushing ends in opposite
directions. Lift to lightly greased baking sheet and shape into a large pretzel.
Tuck ends of roll under edge of “pretzel” to keep dough from untwisting. Brush
with one egg, beaten, and sprinkle with confectioners’ sugar. Cover and let rise
until doubled (about 1 hour). Bake in moderate oven (350°F.) 25 to .30 minutes.
Remove from baking sheet to cooling rack.