PRIZE ’n PRAISE WINNERS
made "Best of All” with Red Star Yeast
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Sweetheart Coffee Cake
It's a prize winner in the 9th Grand Na
tional Bake-Off! Tempting heart-shaped
coffee cake with cinnamon-sugar filling.
Novel shaping method means no special pans!
2 packets RED STAR
Special Active Dry
Yeast (or 2 cakes Red
Star Compressed
Yeast)
cup water (warm for
dry, lukewarm for
compressed)
Vi cup sugar
Vi cup buffer or shorten
ing
2 tsp. salt
% cup scalded milk
2 unbeaten eggs
4 % to 5 cups Pillsbury's
Best All-Purpose Flour
FILLING: Mix together 1 cup chopped nuts, 1 cup
sugar, and 2 tsp. cinnamon.
Soften yeast in water. Combine sugar, butter,
salt, and scalded milk in large bowl. Cool to luke
warm.
Stir in eggs and softened yeast. Add flour
gradually to form stiff dough.
Knead on floured surface until smooth and
satiny—about 5 min. Place in greased bowl, cover.
Let rise in warm place until doubled—about I
hrs. Prepare Filling.
Divide dough in half. Roll out one part to
15 x 10-in. rectangle. Brush with melted butter.
Sprinkle with half the Filling. Roll as for jelly
roll, starting with 15-in. side.
Place on greased baking sheet. Fold half the
roll on top the other half, sealing ends together.
Starting at folded end, cut with scissors down the
center of roll to within 1-in. of other end. Turn
cut halves flat on side, cut-side-up, to form a
heart. Repeat with remaining dough.
Let rise in warm place until light—about 45 min.
Bake 25 to 30 min. in mod. oven (350°). Makes 2
coffee cakes.
"Batter-Way”
Herb ’n Spice Buns
It’s a praise-winner! A “special” treat for
your family—a fresh idea for your party
luncheon! Easy “Batter-Way” method means
you can whip them up even on busiest days!
2 Vi cups Pillsbury's Best
All-Purpose Flour
2 tbsp. sugar
% tsp. salt
% tsp. powdered or
crumbled leaf sage
1 Vi tsp. coroway seeds
% tsp. nutmeg
% cup scalded milk or
warm water
2 tbsp. soft shortening
1 egg, room temp.
I packet RED STAR
Special Active Dry
Yeast (or 1 cake Red
Star Compressed
Yeost)
V* cup water (warm for
dry, lukewarm for
compressed)
Measure first b ingredients together and blend.
Scald milk. Pour into bowl with shortening. Cool
to lukewarm and stir in egg. Pour yeast on water.
Let stand few min. Stir; add to milk-mixture with
half the dry ingredients. Beat until smooth, about
50 strokes. Add the rest of the ingredients, beat
again—50 more strokes.
Scrape down batter from sides of bowl. Cover;
let rise in warm place about 30 min., or until
doubled. Meanwhile grease 12 large or 18 medium
sized muffin cups. Stir down raised batter. Spoon
into muffin cups, filling full. Let rise again
until batter reaches tops of cups, 20 to 30 min.
Preheat oven to 400° (mod. hot).
Bake rolls 15 to 20 min., or until golden brown.
Cool slightly on rack before serving. Makes 12 to
18 buns.
Crispy Nut Swirls
A prize winner in the 11th Grand National
Bake-Off A perfectly delicious sweet roll
the family will love. It’s a delight for
coffee parties and after-bridge snacks,
too. Why not bake a batch, today.
1 packet RED STAR
Special Active Dry
Yeast (or 1 cake
Red Star Com
pressed Yeast)
Va cup water (worm for
dry, lukewarm for
compressed)
Va cup sugar
1 Vi tsp. salt
2 Vi to 3 cups Pillsbury’s
Best All-Purpose
Flour
Vi cup toft shortening
I cup creamed small
curd cottage cheese
1 unbeaten egg
FILLING: !j cup melted butter, 1 cup firmly
packed brown sugar. 1 cup ground nuts, 1 tap.
vanilla.
TOPPING: ‘4 cup si/(erf powdered augar mixed
with '4 tap. cinnamon.
Soften yeast in water. In large bowl measure
sugar and salt. Add about 2 cups of Hour and
shortening Cut in shortening until particles
are fine Blend in cottage cheese, egg, and yeast.
Gradually add more flour to form stiff dough
Knead dough on well floured surface .3 to 5
min. Cover: let stand while mixing Filling
Roll out dough on floured surface to 20 x 14
in. rectangle. Spread Filling evenly over dough
Roll up the two 14-in. sides toward each other
until they meet in center of rectangle. Cut or
“tie off” with strong thread into H*'n slices.
(To tie off slice, place thread under roll and
pull ends around, crossing as if to tie.) Twist
each roll once to resemble an "S”. Place on
greased cooky sheets.
Let rise in warm place until light and doubled
—about 1 to hrs. Bake 12 to 15 mm., or
until golden brown, in preheated quick mod.
oven (375°). Sprinkle warm rolls with Topping
Makes about 2 dozen rolls. «
Homemade Twin Loaves
Another proise-winner —crusty brown twin
loaves in a time-saving, interesting shape.
'I'his family-sized recipe yields 4 twin
loaves. Fragrant “fresh-from-the-oven”
eating for the family, and a bonus for
your freezer!
2 packets RED STAR
Special Active Dry
Yeast (or 2 cakes
Red Star Coe
pressed Yeast)
4 '/j cups woter (worm
for dry, lukewarm
for compressed)
12 to 14 cup* Pillibury'i
Bait All-Purpoia
Fleur
6 tbip lugor
2 tbip. loll
4 tbip loft ihortemng
Add the yeast to the water, let atand 3 to 6
min. Stir. Blend in about half the flour with
sugar, salt, and soft shortening Heat until
smooth. Add more flour a little at a time, first
with spoon, then with hand, until the dough
cleans the bowl Turn onto lightly floured
cloth-covered board and knead until smooth
and satiny.
Place in greased bowl, turning once to grease
all sides. Cover; let rite in warm place until
double about I hr. Punch down; cover and let
rise 15 more nun.
Turn out onto the board Divide into H parts
Round each into a ball. Place in greased pans,
4 *-£ x 8 tj x 2*4 -in. or 6 * 9 x 3-in Put two balls
in each pan. Cover and let rise in warm place
about 45 min., or until almost doubled.
Bake 40 to 50 min., in preheated mod hot
oven (400° i, or until well browned on tops and
sides. Remove from pans and cool on racks
Brush loaves with shortening for soft crusts
Makes 4 twin loaves.
For 8 loaves: Double the recipe.
RED STAR has the answers
for sure, easy yeast baking!
Q. "We love yeast breads, but
I have little time for baking.
What is the easiest kind of yeast
breads I can make?"
A. "Yeast Batter-Way breads.
They are mixed quickly, are thin
enough to pour into pans and
require no kneading. Batter
Way breads are very fight and
have excellent flavor. They re
quire so fittle handling that the
busiest homemaker can find
time to bake them."
O. "I am just learning to bake
bread and would like to know of
on easy way to shape loaves?"
A. “Instead of shaping eoch loaf,
divide dough for one loaf in two
ports. Then round up each into o
ball and put the two bolls of
dough into bread pan. In this
way you will have twin loaves
which are interesting and very
quickly shaped."
O. "Whot coumi railed bread
dough to link or fall in the pan
after it geti in the oven?"
A. "Dough can riie too much and
get too light, to there it no
itrength left to give the ‘oven
ipring or lait bit of riung. To
prevent over riling: touch tidet
gently with finger, when loovei
look 01 if they have doubled. If
a dent remain!, loavei are
ready to bake."
