Breakfast Heritage (continued from page 14) fans. H«peat with other half •f dough. Brush lightly with melted shortening. Cover; let rise un til nearly double in size, about 45 minutes. Bake In a preheat ed moderate oven (350 de gree3-)--«*out 45 minutes. Turn out ot -pan immediately. Makes 2 dozen 'buds. STRKCSEL COFFEE CAKK 1 package coffee cake mix 1 egg, unbeaten Vz cup milk cup chopped nutmeats Add egg and milk to coffee coke mix Pour batter into pan. Combine topping mix with Butmeata. Sprinkle evenly oier Kl i * A L. H. BRUBAKER Strasburg 687-6002 batter. Bake in preheated ove* wedge-shaped pieces. Repeat (375 degrees) about 25 mlnu- withsecond half of dough, tes. Makes 8 servings. Place on greased cooky sheet. Brush tops with molted but ter. Sprinkle with sugar. Bake in preheated oven 12 to 15 minutes. Serve hot. Makes 12 3 tablespoons sugar T% cups pansake mix Vs cup shortening 2 eggs, beaten % cup milk Heat oven to hot (425 de grees). Add ougar to pancake mix. Cut in shortening until mixture resembles coarse crumbs. Add eggs and milk, mixing lightly until dough can be formed in a ball. (If. neces sary, add a little more milk to make a soft dough). Knead gently a few seconds on lightly floured board or canvas. Divide dough in half. Roll half of dough to form a 6-mch circle. Cut into 6 FULLY AUTOMATIC FLAMELESS ELECTRIC 12 POUND CAPACITY DRYER i m 1 1! i W ppT I JJ.! j "" I [TIT , , '" " l, J