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(Muffins And Biscuits) - (The International Jewish Cook Book)

Sift together one pint of flour, one tablespoon of sugar, one-half
teaspoon of salt, two teaspoons of baking-powder. Rub in two tablespoons
of butter, mix with milk to soft dough. Roll out one-half inch thick,
spread with soft butter, granulated sugar, and powdered cinnamon. Roll
up like jelly roll, cut in inch slices, lay close together in greased
pan, and bake in quick oven.

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Early in the morning mix a sponge or batter consisting of 1/2 cup of
potato water (water drained from boiled potatoes) and 1/2 cup of
lukewarm, scalded milk, one Fleischman's compressed yeast cake,
dissolved in the 1/2 cup of lukewarm potato water, 1 teaspoonful
sugar, pinch of salt and about 1-1/2 cupfuls of warmed flour. Stand
this sponge in a warm place, closely covered, about 3/4 of an hour, to
raise. At the end of that time add to the light, well-risen sponge,
the following: 3 tablespoonfuls of a mixture of lard and butter, and
1/3 cup of soft A sugar, creamed together. Add one large egg. Beat
well. Lastly, add about 2 cupfuls of flour. Mix all together
thoroughly, and let raise again about 1-1/2 hours. Divide the
well-risen sponge into four portions. Roll each piece with rolling-pin
into lengthwise pieces about 1/2 inch thick and spread with one
tablespoonful of melted butter, scant 2 tablespoonfuls of brown sugar,
dust over this a small quantity of cinnamon, and 1 tablespoonful of
dried currants. Shape into a long, narrow roll with the hands, on a
well-floured bake-board. Cut each roll into five pieces. Pinch one end
of each piece together and place each bun, cut side down, a short
distance apart, in an iron pan which has been well greased, having
brushed a little melted butter and a sprinkling of sugar over pan.
Allow these to rise in a warm place as before, about 1-1/2 hours,
until quite light, as having the extra sugar, butter and currants
added retards their rising as quickly as would plain biscuits.
Bake 20 to 25 minutes in a moderate oven.
From this quantity of material was made 20 cinnamon buns.

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2-1/4 cups flour
1/2 teaspoon salt
2 tablespoons maple or brown sugar
4 teaspoons Dr. Price's Baking Powder
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
2 tablespoons shortening
1/3 to 2/3 cup water
1 egg
Sift together flour, salt, sugar, baking powder, and spice; add melted
shortening to beaten egg and water to make soft dough and mix well.
Turn out on floured board; with floured hands shape into small rolls;
place on greased shallow pan close together; allow to stand 10 to 15
minutes before baking; brush with milk and sprinkle with a little
maple or brown sugar. Bake in moderate oven 20 to 30 minutes.
For hot cross buns, with sharp knife make deep cross cuts; brush with
butter, sprinkle with sugar and bake.

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