Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/72

   Z % +. vanilla 4% C. butter 2 C. flour % C, sugar % G. raisins 24 C. milk 4% ©. chopped pecans 5 yeast cake 1 ¢, cinnamon

Top Mixture

¥% C. sugar 1 t. flour 144 ©. butter 4% C, chopped pecans

Cream together the egg, butter, and sugar. Add the milk which has been scalded and cooled to lukewarm, keeping aside a small amount to dis- solve the yeast. Mix yeast with a tablespoon of flour and one of sugar until it forms a paste, then add to other ingredients. Add vanilla and cinna- mon and part of flour, then the raisins and pecans with the remaining flour. Let rise overnight or a few hours in a warm place. Knead. Put in pans and let rise again. Spread the top with melted butter, then sprinkle the crumb mixture, made from the sugar, flour, and pecans, evenly

over the top, and bake. Mrs. Harvey P. Frank. 46 yeast cake % t. salt

% C. milk 2% C, flour

2 T. sugar 4% C. pecans

2 T. shortening Cinnamon

% ege Butter

Butterscotch Syrup

1 ©. brown sugar 1 t. lemon juice & T. water Vanilla 1 E. butter Pecan halves 1 t. honey

Seald milk and cool til lukewarm. Dissolve yeast cake and J4 t. sugar in 14, C. of the milk. Add rest of the milk and 1 C. fiour. Beat well, and let rise till bubbles begin to break. Cream sugar and shortening, add egg, and mix with sponge. Add rest of the flour and salt, kneading the last cupful in on the board. Let rise until doubled in bulk. Roll out to 14 inch in thickness, spread with butter, sprinkle with cinnamon, and