Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/71



C. flour. Beat thoroughly. Let rise until light. Add butter and sugar creamed together, stiffly beaten egg white, pecans, remainder of flour, and galt. Knead. Let rise until double in bulk. Knead, shape into rolls, and let rise 1 hr. Bake in hot oven.

This recipe may be used for dinner rolls, Vienna rolls, Parkerhouse rolls, finger rolls, bread sticks, etc. Winnie Woods.

1 C. milk y% GC. butter

¥ yeast cake 4 t. salt

3 C. flour 2 eves

% C. sugar 4% GC. pecans chopped

Scald milk. When lukewarm, add yeast cake dissolved in 2 'T. lukewarm milk, Add 1 C. flour, beat and let rise. When light add sugar, butter, salt, eggs, pecans and remainder of flour. Knead and let rise. When double in bulk knead and shape into finger rolls, Place in buttered finger- roll pans, when double in size bake 30 minutes in a hot oven. Eula Phillips.

Y% yeast cake Vanilla or cardamon

3 T. warm water Nutmeg

1 CG. milk 3 C, flour

% CG. Crisco Butter

% C. sugar Pecans

1 t. salt Cinnamon

1 egg Sugar

Dissolve yeast in warm water. Add Crisco, sugar, and salt, to scalded milk. Beat egg well. Add nutmeg and vanilla. When milk is Iuke- warm, add dissolved yeast cake, egg mixture, and flour. Let rise. Knead, roll out, spread with melted butter, sprinkle generously with chopped pecans, cinnamon, and sugar. Roll as for a jelly roll. Cut in slices 144 ineh thick. Stand on end - in pan. Let rise. Brush over with egg yolk beaten with water, and bake. Mrs. A. H. Johnson.