Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/75



egg, butter, salt, and enough flour to form into a loaf. Let rise and roll out to 4 inch in thickness. Spread with butter, sprinkle with sugar, cinna- mon, and pecans. Roll up as for jelly roll, eut in 1 inch slices, place on end in pan, and let rise. Spread with butter, sprinkle with sugar, and bake. Mrs. R. J. Roesch.

i GC, milk 1 t. salt

1 cake yeast 1 C. chopped pecans 2 T. water 2 ergs 2 T, powdered sugar 1% ©. butter

Flour

Seald milk. When lukewarm, add yeast cake dissolved in 2 T. warm water, sugar, and enough flour to make a medium stiff batter. Let rise overnight. In morning, knead, add salt, nuts, eggs, melted butter, and flour until dough is stiff, Let stand 2 hours. Knead, make into small bails, place in pans, let rise 2 hours. Brush over with mixture of milk, egg white, and sugar, and bake. Thomas J. Scanlon.

1G. milk 2 C. flour

% C. sugar th C. butter

% t. salt 1 FT. cinnamon

1 yeast eake % C. pecans grated % ©. lukewarm water i t. lemon

Seald milk. Add half of sugar, and salt. When

Raised Buns

Spice Bang

lukewarm, add yeast cake dissolved in lukewarm.

water, and 2 C. flour. Let rise until light. Knead. Add butter, remaining sugar, cinnamon, pecans, Jemon, and flour to make a dough. Let rise, shape like biscuits, let rise again and bake. May be brushed with beaten egg before baking if pre ferred glazed. Mrs. M. Coachenberry.