Breads

SCHNECKEN

Makes 15 1 cake yeast1/2 cup lukewarm water 1/2 teaspoon sugar 2/3 cup flour 1 egg 2 teaspoons salt 2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick, melted1/2 cup warm milk 1/4 cup sugar 2-1/2 to 3 cups flour 1/2 to 1 cup brown sugar 1/2 cup pecans 1/4 cup raisins Dissolve the yeast and 1/2 teaspoon sugar in the lukewarm water and stir into the 2/3 cup flour. Allow to stand for 1/2 hour. Beat in the egg, salt, melted Crisco, warm milk, sugar, and flour, and let rise for 1-1/2 to 2 hours.Roll one-half inch thick and spread well with melted Crisco. Sprinkle with brown sugar, raisins, chopped pecans, and a little cinnamon and roll up. (If cinnamon rolls are desired, omit brown sugar, pecans, and raisins and use a generous amount of cinnamon and sugar mixture for filling.) Cut into 1-inch thick pieces and place endwise in a Criscoed pan containing a layer of brown sugar mixture and a few pecans.The schnecken keep their shapes better if baked in deep muffin pans. Let rise until light (1 to 1-1/2 hours) and bake 15 to 25 minutes in a hot oven...

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STREUSEL COFFEECAKE

9 servings Batter1-1/2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 2/3 cup milk 1 egg, slightly beaten1/4 teaspoon almond extract Topping1/3 cup sugar 1/4 cup all-purpose flour 2 tablespoons butter or margarine Preheat oven to 350°.For Batter, combine flour, sugar, baking powder, and salt in a large bowl. Cut in Crisco with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat milk, egg, and almond extract together; add to dry ingredients and stir just to moisten.Pour batter into a greased 3 x 8 x 2-inch pan.For Topping, mix sugar and flour in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles fine crumbs. Sprinkle over batter in pan.Bake at 350° for 45 minutes or until a toothpick inserted in center comes out...

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PINEAPPLE OATMEAL MUFFINS

Makes 18 muffins 1 can (8 ounces) crushed pineapple (undrained)1 cup uncooked oats 1/2 cup dairy sour cream 1/3 cup CRISCOᆴ all-vegetable shortening or 1/3 CRISCO Stick 1/3 cup packed brown sugar 1 teaspoons grated lemon peel 1 egg, beaten1-1/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda Preheat oven to 400°.Combine undrained pineapple, oats, and sour cream; let stand 15 minutes.Cream Crisco, brown sugar, and lemon peel thoroughly in a mixer bowl. Beat in egg. Blend in pineapple mixture at low speed.Combine flour, salt, baking powder, and baking soda. Add to pineapple mixture; stir with a spoon just until dry ingredients are moistened.Spoon batter into 18 greased medium-size muffin cups.Bake at 400° for 18 minutes or until golden...

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SESAME ROUNDS

Makes 32 rounds 1-3/4 cups all-purpose flour 1/2 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon baking soda 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1/2 cup water 2 tablespoons vinegar 2 tablespoons melted butter 2 tablespoons sesame seed Preheat oven to 375°.Combine flour, cornmeal, sugar, salt, and baking soda in a large bowl. With pastry blender or 2 knives, cut Crisco into flour mixture until mixture resembles coarse crumbs. Stir in water and vinegar.Turn dough onto lightly floured surface; knead gently a few times. Divide dough into 32 balls. Roll each ball into a 4-1/2-inch round.With turner, transfer 6 rounds to ungreased cookie sheet, placing rounds 1 inch apart.Brush rounds with melted butter, sprinkle with sesame seed, and firmly press seeds into dough with turner.Bake at 375° for 8 to 10 minutes or until lightly browned. With turner, transfer baked rounds to a rack.Cool thoroughly before storing in a tightly covered...

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SUGARED DOUGHNUTS

Makes 18 doughnuts and holes 1 cup milk, scalded1/3 cup CRISCOᆴ all-vegetable shortening or 1/3 CRISCO Stick 1/3 cup sugar 1 teaspoon salt 2 eggs 2-1/2 to 3 cups all-purpose flour 1 package active dry yeast CRISCO Shortening or CRISCO Stick for deep fryingGranulated sugar for coatingPour scalded milk over Crisco, sugar, and salt in a bowl; stir until Crisco is melted. Add eggs, one at a time; beat well after each addition.Combine 2 cups flour and yeast in a large bowl, add milk mixture, and beat with a spoon until smooth. Stir in enough remaining flour to make a soft dough.Turn dough onto a lightly floured surface and knead until smooth and elastic.Place dough in a greased deep bowl and turn to bring greased surface to top.Cover; let rise in a warm place until doubled (about 1 hour).Punch down dough. Roll to 1/2-inch thickness on a lightly floured surface. Cut with a floured 3-inch doughnut cutter. Place doughnuts and holes on a cookie sheet; cover and let rise until doubled (about 30 minutes).Heat Crisco to 365° in a large saucepan or deep fryer.Fry doughnuts and holes, 4 or 5 at a time, in hot Crisco for 2 minutes or until golden brown; turn several times during frying.Remove and drain on paper towels.Shake a few doughnuts and holes at a time with sugar in a paper...

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