820-Lancaster Farming, Saturday, January 14, 1995
(Continued from Page B 8)
ANSWER Mrs. Lewis Kofron, Claymont, Del., wanted a
recipe for Philadelphia sticky buns. Thanks to Alta Martin,
Denver, and Wilma Epler, Middletown, for sending recipes.
Royal Philadelphia Cinnamon Buns
1 cup sugar
41/2 cups flour
1 teaspoon salt
8 teaspoons baking powder
4 teaspoons cinnamon
4 tablespoons shortening
2 eggs
1 cup water
8 tablespoons raisins
Sift 4 tablespoons sugar with flour, salt, and baking pow
der. Rub shortening in lightly. Add beaten eggs to water and
add slowly to dry ingredients to make a soft dough. Roll
y« -inch thick on floured board. Brush with melted butter,
sprinkle with sugar, cinnamon, and raisins. Roll as for jelly roll.
Cream 6 tablespoons butter with 1 tablespoon brown sugar
and spread on bottom and sides of iron baking pan or skillet.
Cut dough in 2-inch pieces, place with cut edge up in 425
degree oven about 25 minutes. Remove from pan, turning
upside down to serve.
Philadelphia Cinnamon Buns
1 package yeast
Vi cup warm water
IVi cups scalded milk
1 teaspoon salt
1 tablespoon sugar
5 cups sifted flour
'A cup shortening
3 A cup sugar
2 eggs
Brown sugar
Softened butter
Raisins
Cinnamon
Pecans
Corn syrup
Dissolve yeast in water. Prepare pans. Use three 9-inch
round or square cake pans. Butter them lavishly, pour in your
favorite syrup V* -inch deep. Sprinkle a few pecans over it.
Add salt and 1 tablespoon sugar to milk and scald. Let cool to
lukewarm. Stir in yeast and gradually beat in 2 cups of the
flour. Beat it hard and set aside until bubbly. Meanwhile, beat
shortening, % cup sugar, and eggs until light. Beat the shor
tening mixture into yeast mixture, 1 tablespoon at a time.
Then add remaining 3 cups flour. Let stand until doubled.
Divide in thirds. Roll into a rectangle % -inch thick. Spread
with butter, sprinkle with brown sugar and raisins. Trail syrup
over it. Beginning at the long end, roll like a jelly roll. Cut into
% -inch wide pieces and place (cut side up) barely touching in
prepared pans. Cover and let raise until doubled. Bake at 350
degrees for 35 or 40 minutes or until browned. Let cool 5
minutes or so and turn upside down on a plate larger than the
pan. Let set a minute and remove pan.
Wilma Epler writes: I've made these for bake sales and they go
fast. I got this recipe many years ago from my aunt who was a gui
dance counselor in Philadelphia. The recipe seems long but is fun
to make and very good. Enjoy!
ANSWER —A reader wanted a recipe for raised cakes that
her grandmother made years ago. Thanks to Gertrude Haas,
Lenhartsville, for sending the sweet cakes recipe.
Sweet Cakes
2 cups granulated sugar
3 eggs
1 cup cooked mashed potatoes
1 cup potato water
1 cup milk, heated to lukewarm
1 cup butter
1 teaspoon salt
1 package dry yeast dissolved in 'A cup warm water
Combine sugar, potatoes, potato water, butter, and salt;
cool to lukewarm. Add eggs and dissolved yeast and mix until
all ingredients are combined, then add about 6-8 cups flour to
make a sponge (stirring well). Let rise in cool place for 6-8
hours overnight. Note: dough will be bubbly. After sponge has
set, add 6-8 more cups flour, mixing well after each addition,
make a stiff dough and knead until smooth. Let rise in a warm
place until nearly doubled and punch down and let rest for 10
minutes.
Shape in round loaves about 6-inches and place in small
greased pie pans and let rise until nearly doubled, then brush
with melted butter an„d place either the crumbs or topping on
top.
Cook's
Question
Comer
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