| Ingredients: |
- 1/2 cup Butter
- 3/4 cup Sugar
- 1 cup Yeast
- *dissolved in
- 1/4 cup Water, lukewarm
- 1 cup Milk, scalded
- 2 Egg, well beaten
- 2 1/2 cup Flour, bread
- *to
- 3 cup Flour, bread
- 1 1/4 cup Bread crumbs, soft
- 3 Tbs Brown sugar, light
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 2 Tbs Butter, melted
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| Directions: |
- Cream together the butter and sugar, add the scalded milk and mix thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour (using more flour if necessary to make a stiff batter). Beat mixture thoroughly, cover and let rise in a warm place about 1-1/2 hours or until double in bulk. When light, beat again thoroughly. Grease deep pie pan and sprinkle lightly with flour. With a spoon, fill the pie pans with the dough. Sprinkle top of cakes with the following mixture: combine the soft bread crumbs with the melted butter, sugar, salt and cinnamon and mix well. Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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