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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 26, 1961)
NEW! It's the surprise syrup of the year! (Continued from page 10) Coconut Twists Elegant Easter ffmim T to prepare: 30 min. 2 2 1 V4 2 'A to bake: about 8 min. cups sifted flour teaspoons baking powder teaspoon salt cup lard, hydrogcnated veg etable shortening, or all purpose shortening cup buttermilk tablespoons melted butter cup firmly packed brown sugar cup shredded coconut, cut 1. Sift flour, baking powder, and salt together into a bowl. Cut in the lard with a pastry blender or two knives until mixture resembles coarse corn meal. 2. Make a well in the center of the dry ingredients. Pour in buttermilk all at one time. Stir with a fork un til dough follows fork. Gently form dough into a ball and put on a lightly floured surface. Knead lightly with finger tips 10 to 15 times. 3. Divide dough into halves. Roll each half into a rectangle, about 13x5x14 in. Using one-half of each of the remaining ingredients for each portion of dough, brush dough with melted butter and sprinkle one lengthwise half with brown sugar, then coconut. Cover with waxed paper and lightly press mix ture into dough with rolling pin; remove waxed paper. Fold buttered half over other half; press long edges together to seal. 4. Cut dough crosswise into V4-in. strips. Twist strips and arrange, pressing ends to seal, about 1 in. apart on baking sheets lined with double thicknesses of heavy-duty aluminum foil. 5. Bake at 450F about 8 min., or until golden brown. Serve warm. About 4 doz. twists Cinnamon-Almond Puffs to prepare: 20 min. to bake: 20-25 min. (allow time for rising) 2 tablespoons warm water (110'F to HS'F) lA pkg. active dry yeast Yi cup milk, scalded 2 tablespoons sugar Yl teaspoon salt W cup shortening 1 Yl cups sifted flour 1 egg Yz teaspoon vanilla extract Yt cup slivered blanched almonds Yi cup sugar Yt teaspoon ground cinnamon 1. Soften yeast in the warm water; let stand 5 to 10 min. 2. Combine milk, sugar, salt, and shortening in a bowl and stir until shortening is melted. Beat in Vi cup of the flour, then thoroughly beat in the yeast, egg, and vanilla extract. Add remaining flour in thirds, beating thoroughly until dough is smooth and satiny. 3. Cover with waxed paper and a towel. Let rise in a warm place (about 80F) until doubled, about 1 hr. 4. Stir down dough and spoon into greased 2-in. muffin-pan wells until each is about two-thirds full. 5. Spoon a mixture of almonds, sugar, and cinnamon over top of each and let rise until doubled, about 45 min. 6. Bake at 375F 20 to 25 min., or until lightly browned. About 16 puffs For brighter breokfosts that will win ardent praiM from tho family, this 'Kiss the Cook" Cookbook it mod to order. It herald, the grow ing popularity of the heartier, special occasion breakfast. The cookbook that toys, "Good Morningl" kftttf MORNING UUhhfcb fJ It'i a long way from fruit juice, toast, and coffee to this n1l eye-opening array of breakfast breads, eggs in the grand jEJI manner, attractive servings of poultry, fish, and breakfast meats for party meals in the lale morning. Fun, tool 1 i?'! rouRS F0R 50tf EACH 'U:--"VV J rOSTPAID Tot FAMILY WEEKLY tOOKS, 133 N. Michigan Ave, Chicago I, III. Enclosed find for which pleat tend me postpaid copies of "Breakfast, Brunch, and Morning Coffee" 501 each. (Satitfaclion guaranteed or money refunded.) Name Address City I State Mel er Write letlMr 1.11 .. I ... i :i'rm -t m m i if eus. B J i I. I ' '0 Look for the beautiful nkw "HIGHBOY" bottle Easy to hold . . . easy to pou r. . . So attractive on your table ! A great new kind of Karo Syrup 1 . . . pours lighter, tastes lighter, I with Rich Maple-y flavor! New j Karo Imitation Maple Syrup 1 has old-fashioned goodness that 1 everyone loves!
