Coffee Twists
From Mrs. Paul Altpeter, Rochester, New York
2 pkgs, dry yeast or 2 cakes
1/4 c. lukewarm water
1/2 c. shortening
6 T. sugar
1 1/2 t. salt
2 eggs
1 c. milk, scalded
4 c. flour
Soften yeast in warm water. Scald milk. Blend together shortening, sugar and salt, add eggs, one at a time and beat well. Add lukewarm milk and yeast mixture. Gradually add flour, mixing well until a smooth dough is formed. It will be quite smooth. Place dough in greased bowl, grease and cover top. Place in refrigerator for at least 8 hours, preferably overnight. It will keep several days. To bake: Take dough and turn out onto floured board. Divide in half. Divide each half into thirds. Flour each third and roll between your hands to make a long rope about 15" long. Braid each three together on a greased cookie sheet. Let rise 1 hour. Bake at 350 degrees for 20 to 25 minutes. Frost immediately for serving.
Frosting for 1 Coffee Twist
1/2 c. 4X sugar
1 1/2 T. milk
Few drops vanilla
Combine ingredients, put on cake while hot.
Note: For brown and serve: Bake at 300 degrees for 20 minutes. Cool, wrap and freeze. To serve: Defrost, put in oven at 375 degrees about 8 minutes. Frost and serve. DO NOT FROST. tWIST JUST BEFORE YOU FREEZE IT.
Chili Bean Bake
1/4 c. shortening
3/3 c. sliced onions
1 lb. ground beef
1 c. celery, thinly sliced
1 can tomato soup, undiluted
1 1 lb. 4 oz. can kidney beans, drained
1 t. garlic salt
1 T. paprika
1 1/2 T. chili powder
1/4 t. allspice
1/2 c. grated processed American cheddar cheese
Melt shortening in large skillet. Add onions and saute until tender and golden brown. Add ground meat and brown lightly. Next all all remaining ingredients except cheese, stir gently to avoid breaking beans. Pour into greased 10 x 6 x 2 casserole or one having capacity of about 1 1/2 quarts. Sprinkle grated cheese over top of beans. Bake at 325 degrees for 30 minutes. Serves 4.
Menu: Chili Bean Bake, Buttered Bravo Noodles, Tossed Green Salad, Crisp Crackers, Lemon Milk Sherbet.
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