Medford mail tribune., September 13, 1959, Image 47

i. 111 iirf--irr ' '-"
SCHNECKEN
morn i n
g!
Get each day off to a good start with a break
fast that includes an adequate protein source,
such as eggs, meat or milk. Plan ahead so that
each member gets the food he needs to start the
day. Usually there is at least a ten-hour stretch
between dinner and breakfast, so it's smart plan
ning to provide one-fourth to one-third of - the
day's calories at breakfast time. .
If the morning hours appeal to you as the time
for a committee meeting, an informal get-together
.or for entertaining for an out-of-town guest whose
schedule is already full plan a Morning Coffee.
Informality is the keynote of this friendly 10 to
11 o'clock social gathering. Buffet service in the
dining or living room is best for a large gathering,
but smaller groups might prefer to gather around
the kitchen table, - out on the patio or on the back
lawn. . . v . .
Coffee cups, dessert plates, teaspoons and nap
kins are all you need. Have friends help them
selves to relishes, coffee cake and a sweet roll.
As hostess, you pour the coffee and what a world
of friendship there is in the smallest cup of coffee!
to prepare: 40 min. to bake 15-20 min.
(allow 3 to 4 hrs. for rising) "
1 cup milk or cream, scalded -
1 pkg. active dry yeast '
- 14 cnp warm water (110F to 115F)
, Vi cup sugar -
1 teaspoon salt '
5 cups sifted flour
2 eggs, well beaten
Vi cup butter or margarine, softened
cup butter or margarine, melted
1 cup small pecan halves
1 cup coarsely chopped pecans
1 cup firmly packed brown sugar
V cup currants -
- 1 tablespoon ground cinnamon
1. Soften yeast in water. Let stand 10 min.
2. Put sugar and salt into a large bowl. Pour
scalded milk over ingredients in bowl and stir
until sugar is dissolved. When lukewarm, blend
in 1 cup of the flour, beating until smooth.
3. Stir yeast and add to mixture, mixing well. Add
one-half of remaining flour and beat until smooth.
Blend in eggs. Vigorously beat in softened butter,
2 tablespoons at a time. Beat in enough remaining
flour to make soft dough. Turn onto lightly floured
surface. Let stand 10 min.
4. Knead dough 5 to 8 min. Form dough into a
large ball; place it in a greased deep bowl. Turn
dough to bring greased surface to top. Cover with
waxed paper and towel and let stand in warm,
place (about 80F), until doubled. Punch down
with fist; pull edges of dough in to center and
turn completely over in bowl. Cover and let rise
again until nearly doubled.
5. Put about 1 teaspoon of the melted butter in
bottom of each of 24 2 -in. muffin-pan wells.
6. Mix together the chopped pecans, brown sugar,
currants and cinnamon. Sprinkle 2 teaspoons of
this mixture over butter in each muffin-pan well.
Gently press 3 or 4 pecan halves onto mixture.
7. Again punch down-dough and form it into two
balls. Roll each ball on lightly floured surface
into a rectangle in. thick, 6 to 8 in. wide and 12
in. long. Brush surface with melted butter and
sprinkle evenly with brown sugar mixture.
8. Beginning with longer side, roll tightly into a
long roll. Press edges to seal. Cut each into 12 slices.
Place one slice in each muffin-pan well, cut side
down. Cover and let rise until doubled.
9. Bake at 375"F 15 to 20 min. Invert muffin pans
on cooling rack, leaving Schnecken in pan 5 min.
Remove Schnecken from pan; cool, glaze side up.
- 2 doz. Schnecken
IHESl! EVAPORATED
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