This day is “best of all”
Take today. Fill it to the brim with children, good neighbors
and old friends. It becomes a day of your own making. A warm
day of home and husband: fragrant with the magic you make in
the kitchen . . . serene with the comfort only you can give. lt‘s a
contented pattern of time.
Time — that’s the secret. Time to recognize the bright colors in
a gingham day. Then you can see to add a color if you please, and
weave contentment into other lives. Then you make days to re
member: gay and green, bright blue.
Looking back through memories, you’ll find a day you may have
marked for childhood. It was a green and blue day — bright with
youth. Remember? But today, see your children on the hill and
know they will come running to you soon. And you’ll look at the j
new colors of today. That day past was a good young day — but i
now is best of all.
Begin a“best of all day”this way!
Let a fragrant serving of yeast rolls or hot breads
surround tomorrow’s breakfast — and you’ll start
another day smiling. If you’re a sleepy-head, you
don’t have to get up hours ahead of time to serve
yeast rolls. Bake a big batch one afternoon — freeze
enough for a special Sunday breakfast!
Even a novice at handling yeast dough will
breeze right through the making of melt-in-your
mouth Almond Butter Rolls. An easily-put-together
refrigerator dough makes these pretty coffee snails
rich but not too sweet under a crusty sugar topping.
Add crisp almonds for flavor and a touch of elegance!
Serve for a company brunch, a morning or afternoon
coffee party and for a family breakfast. (Make up
a batch to store in the freezer, so you’ll have them
on hand for any occasion.)
ALMOND BUTTER ROLLS
1 cake or package yeast
44 cup lukewarm water
44 cup milk
44 cup butter
44 cup sugar
2 «««
J44 teaspoons salt
44 teaspoon almond extract
3 cups all-purpose flour
Fitting
1 cup chopped or slivered almonds
Vs cup sugar
1 tablespoon grated orange rind
44 cup melted butter
Dissolve yeast in warm water. Heat milk just
to boiling. Cool to lukewarm. Cream butter and
sugar well. Beat in eggs, one at a time. Add yeast
mixture, salt, milk and almond extract. Gradually
blend in flour, blending well. Cover dough and re
frigerate overnight. To prepare for baking, combine j
filling ingredients and mix lightly. Divide dough
into halves and roll each portion to 10 x 15-inch
rectangles. Spread each with half of filling. Roll as j
for jelly roll, to make 15-inch rolls. Cut in 1-inch
slices; place cut side down on lightly buttered bak
ing sheets. Let rise until light, about IX to 2 hours.
Bake in moderate oven (350°) about 20 minutes,
until golden brown. Serve warm. Makes about
2X dozen rolls.
If baked rolls are refrigerated overnight, they
may be re-heated by placing them in a tightlv
covered pan or wrapping them in aluminum foil.
Bake in a 350° oven about 10 minutes. For frozen
rolls, do the same, baking about 15 minutes. (If
rolls have been frozen long enough to partially
dry out, sprinkle pan or foil very lightly with water
before adding rolls).
m saMHk * n' •
Almond Butter Rolls, easy to make, delectable to eat, they’re just right for a company
brunch, an afternoon coffee party or a best of all family breakfast.
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