GOLDEN GLORY KNOTS
2 packets active dry yeast (or 2 cakes compressed yeast)
V* cup warm water
Vi cup and l tablespoon sugar
Vt cup butter
2 teaspoons salt
*4 cup hot scalded milk
3 unbeaten eggs
1 teaspoon vanilla
1 can (6Vi to 7Vi ox.) creamed carrots (junior baby
food)*
6 to 7 cups all purpose flour
2 tablespoons warm water
•Or substitute 1 cup cooked and finely mashed
carrots.
Soften yeast in warm water and 1 tablespoon
sugar. Combine sugar, butter, salt and milk in mix
ing fx>wl. Stir to melt butter. Blend in eggs, vanilla,
carrots and softened yeast. Add flour gradually to
form a stiff dough, beating well after each addition.
Toss on heavily-floured surface about 20 times.
Place in greased bowl; cover. Let rise in warm place
(85° to90°F.) until light and doubled in size, about
1 horn.
Roll out half of dough on floured surface to a
20 x 12-inch rectangle. Spread half along 20-inch
side, with of icing. Fold uncovered dough over
icing. Cut crosswise into one-inch strips. Twist
each 4 or 5 times, then loosely tie into a knot, bring
ing one end of strip up through center. Tuck other
end under. Place on well-greased cookie sheets;
cover. Repeat with remaining dough. (Rolls may be
placed on greased aluminum foil to rise. Before
baking transfer foil to cookie sheet.) Let rise in
warm place until light, 45 to 60 minutes.
Bake at 375° for 12 to 15 minutes. Remove from
sheet immediately. Frost warm rolls with remain
ing icing thinned with water. Decorate with coco
nut and jam, if desired. Makes 3 dozen.
Orange Butter Icing: Melt cup butter. Stir in
2 tablespoons flour, M teaspoon salt and U cup fresh
or undiluted frozen orange juice. Cook, stirring
until thick. Add 234 cups sifted powdered sugar.
ORANGE BLOSSOM COFFEE CAKE
I packet active dry yeast (or l cake compressed yeast)
Vt cup warm water
3 cups sifted all purpose flour
Vs cup sugar
1 teaspoon salt
Vt cup butter
W cup scalded milk, cooled to lukewarm
l slightly beaten egg
Vt cup firmly packed brown sugar
1 teaspoon cinnamon
Vt cup nuts, chopped
Soften yeast in water. Sift flour with sugar and
salt into mixing bowl. Cut in butter until particles
are fine. Add milk, egg and the softened yeast; mix
well. Cover. Let rise in warm place (85° to 90°F.)
until light and doubled in size, about 1 hour.
Stir down dough and let rise until light, about
40 minutes. Prepare sauce. Toss dough on well
floured surface to coat with flour. Let rest 5 min
utes. Roll out half of dough to 15 x 9-inch rectangle.
Brush with about it cup sauce. Combine brown
sugar and cinnamon. Sprinkle half of mixture over
rectangle.
Roll as for jelly roll, starting with 15-inch side.
Place in well-greased 9-inch round pan. Seal ends
together to form ring. Press down until dough
nearly covers bottom of pan. With scissors or sharp
knife make slashes almost through dough about 1
inch apart, starting 1 inch from center to within
ii inch of outer edge. Repeat process with remain
ing dough. Cover.
Let rise in warm place until very light and
doubled in size, 30 to 45 minutes. Spoon the re
maining sauce over rings. Sprinkle each with X
cup nuts. Bake at 350° for 30 to 35 minutes. Turn
out on rack to cool. Makes 2 coffee cakes.
Orange-Scotch Sauce: Combine in saucepan X
cup brown sugar, 5* cup butter and X cup orange
juice. Boil 3 minutes, stirring constantly. Cool.
FRUIT WHIRLS
1 packet active dry yeast for 1 cake compressed yeast)
1 teaspoon sugar
V* cup warm water
2 unbeaten eggs
2 tablespoons sugar
Yt teaspoon salt
Yt cup butter, melted and cooled
2'4 cups sifted all purpose flour
2 cups pared and finely chopped apples f2 medium)
14 cup nuts, chopped
Yt Cup sugar
114 teaspoons cinnamon
Yi cup seedless black raspberry preserves or other
preserves *
Soften yeast and 1 teaspoon sugar in water. Com
bine in large bowl eggs, 2 tablespoons sugar, butter
and the softened yeast. Add flour; beat well. Cover
and chill 30 minutes.
Knead dough on well-floured surface 5 minutes.
Cover and chill 15i hours. Combine apples and nuts;
set aside. Combine cinnamon and \ cup sugar.
Roll out half of dough on surface sprinkled with
half of cinnamon-sugar mixture to 18 x 8-inch rec
tangle. Spread with M cup preserves. Sprinkle with
hair the apple-nut mixture. Roll as for jelly roll,
starting with 18-inch side; seal. Cut into lM-inch
slices. Place seam-side or cut-side down on well
greased cookie sheets. Repeat with remaining
dough.
Bake at 400° for 12 to 15 minutes. Remove from
cookie sheets immediately. Makes 2 dozen rolls.
COFFEE CAKES
Basic Sweet Dough
1 package active dry yeast for 1 rake compressed yeast)
W cup warm water
(4 cup (1 stick) butter, melted
(4 cup sugar
(4 teaspoon salt
1 cup milk, scalded
1 egg, slightly beaten
4(4S cups sifted all purpose flour
Dissolve yeast in warm water. Add butter, sugar
and salt to scalded milk; cool to lukewarm. Stir in
egg and dissolve yeast. Add 2 cups flour; beat until
smooth. Gradually add enough of remaining flour
to make a soft dough. Turn onto a lightly floured
board and knead (about 1 to IX minutes) until
dough is smooth and does not stick to board.
Place dough in buttered bowl and brush top with
melted butter; cover with a towel. Set in warm
place and allow to rise until double in bulk (about
IX to 2 hours). Dough is then ready to be shaped
into various coffee cakes.
