RING-A-ROUND COFFEE CAKE

1 pkg. yeast 2 tbsp. sugar
Y% cup warm water 14% teasp. salt
34 cup milk, scalded 2% to 3 cups flour

3 tbsp. shortening

Soak yeast in water and let stand 10 mins. Scald milk and add
next 3 ingredients. Add flour and knead until smooth and satiny.
Let rise in warm place until double in bulk. Place 14” aluminum
foil on cookie sheet—grease and turn up edges to form a 12” round
pan. Cut off pieces of dough large enough to roll into 6” strips, 1%”
thick. Dip dough into %4 cup melted butter and roll in the follow-
ing mixture:

1/3 cup sugar 1/3 cup chopped nuts

2 tbsp. brown sugar (optional)

Wind strips into flat coil starting in center of foil pan to form a
round flat coffee cake. Let rise until double in size—bake at 350°
for 25-30 mins. Cool slightly and drizzle with vanilla icing.

Vanilla Icing

% cup confectioner’s sugar 1 teasp. vanilla
1 to 2 teasp. milk
E. Beireis (Goodman 56A).

FANCY ROLLS (Basic Recipe)

1 pkg. active dry yeast 1% cup shortening

% cup lukewarm water 1 egg
1 teasp. sugar 542 - 6 cups flour (all purpose)
1% cup sugar 1% cups scalded milk

2 teasp. salt

Sprinkle yeast over water in which has been dissolved 1 teasp.
- sugar. Let stand 10 minutes, stir briskly with a fork. Add sugar,
salt and shortening to milk and cool to lukewarm then add softened
yeast and well beaten egg. Stir well. Beat in 3 cups flour. Then
add 21% -3 cups sifted flour. Work in flour with rotating motion of
hand. Turn dough onto a lightly floured board and knead until
smooth and elastic about 5 minutes. Shape into a smooth ball. Place
dough in a lightly greased bowl, grease top lightly. Cover and let
rise until double in bulk then turn onto lightly floured board. Divide
into four equal pieces and form each into a smooth ball. Cover
and let rest for 10 minutes. Shape into desired type of rolls. Cover
shaped rolls and let rise until double in bulk—from % to 1 hour.

Bake at 375 degrees. Edna Couling (Sample) 53B.
CINNAMON TWISTS
1 yeast cake 5 cups flour
1 cup cream 1 teasp. salt
4 eggs 2 teasp. cinnamon
1 cup shortening 1 cup white sugar

Dissolve yeast in % cup lukewarm water then add cream. Beat
eggs, add shortening, flour, salt and yeast mixture. Knead and chill
4 hours. Mix cinnamon and half of sugar. Pour other half of sugar
on table, turn dough on table and roll out. Fold over and over 4
times and roll until sugar is used up, then cut dough in strips and

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