Day Four
Honest to gosh, the first thing Prof. Peppet asks Mwitterone is: "So, Michelle, how old are you?" After all that birthday angst last week, I couldn't help laugh out loud! I think I blew my cover.
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Speaking of Birthdays...
Happy Birthday to my Grandmas!
Both my maternal and paternal grandmothers were born on August 25th. Today, were they living, they would be 88 and 89 years old.
Both were educators by training, one taught elementary school. The other taught home-economics, and later in life transitioned into pioneering Special Education services in their local school district. Both were immensely loved by the local folk in their small Iowa town.
So, in honor of the occasion, a recipe that became locally famous, just the way she published it in the church women's group cookbook:
Basic Sweet Roll
1 cup boiling water
1 cup shortening
3/4 cup sugar
2 tsp. salt
2 cakes compressed or active dry yeast
1/2 cup luke warm water
4 eggs
7 1/2 cups sifted flour
1 cup water
In a large mixing bowl, cream together shortening, sugar, and salt. Add boiling water, and stir until mixture is smooth. Soften yeast in lukewarm water then add to shortening mixture which has cooled to lukewarm. Beat eggs and add to yeast-shortening mixture. Add flour alternately with the other cup of water and stir until dough is well combined and smooth. Lightly grease top of dough and put in warm place to rise.
Expect this recipe to be soft and almost sticky when mixed. Do not add too much flour. Do not knead. When dough doubles in bulk punch down and make into desired type of rolls.
CINNAMON ROLLS: Roll out dough. Spread with melted butter and sprinkle generously with sugar and cinnamon and raisins as desired. Roll as for jelly roll and slice. Place in well greased pan, let rise until very light. Bake in 400 degree oven until brown.
THIS IS A VERY GOOD RECIPE FOR RAISED DOUGHNUTSGLAZE:Mix powdered sugar and water to the consistency that will spread easily with pastry brush (thinner than frosting). Brush on fancy rolls or doughnuts when they are very hot. It will melt and form a glaze.
- Nellie Gano
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Speaking of Birthdays...
Happy Birthday to my Grandmas!Both my maternal and paternal grandmothers were born on August 25th. Today, were they living, they would be 88 and 89 years old.
Both were educators by training, one taught elementary school. The other taught home-economics, and later in life transitioned into pioneering Special Education services in their local school district. Both were immensely loved by the local folk in their small Iowa town.
So, in honor of the occasion, a recipe that became locally famous, just the way she published it in the church women's group cookbook:
Basic Sweet Roll
1 cup boiling water
1 cup shortening
3/4 cup sugar
2 tsp. salt
2 cakes compressed or active dry yeast
1/2 cup luke warm water
4 eggs
7 1/2 cups sifted flour
1 cup water
In a large mixing bowl, cream together shortening, sugar, and salt. Add boiling water, and stir until mixture is smooth. Soften yeast in lukewarm water then add to shortening mixture which has cooled to lukewarm. Beat eggs and add to yeast-shortening mixture. Add flour alternately with the other cup of water and stir until dough is well combined and smooth. Lightly grease top of dough and put in warm place to rise.
Expect this recipe to be soft and almost sticky when mixed. Do not add too much flour. Do not knead. When dough doubles in bulk punch down and make into desired type of rolls.
CINNAMON ROLLS: Roll out dough. Spread with melted butter and sprinkle generously with sugar and cinnamon and raisins as desired. Roll as for jelly roll and slice. Place in well greased pan, let rise until very light. Bake in 400 degree oven until brown.
THIS IS A VERY GOOD RECIPE FOR RAISED DOUGHNUTSGLAZE:Mix powdered sugar and water to the consistency that will spread easily with pastry brush (thinner than frosting). Brush on fancy rolls or doughnuts when they are very hot. It will melt and form a glaze.
- Nellie Gano
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