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Part 1: the cinnamon stuff 4 Tbsp butter 1/2 cup Brown Sugar 1 tsp flour 1 Tbsp cinnamon 1/2 cup chopped nuts (I prefer pecans)
melt the butter, mix everything together.
Part 2: the rolls 3 cups flour 1 Tbsp baking powder 1/4 tsp salt 1/2 cube (4 Tbsp) butter 3/4 cup milk 1 egg
Mix dry ingredients. Drop in butter (warmed until soft), and cut up into flour with pastry cutter until mixture is like corn meal. Add egg and milk and mix until you get a thick dry dough. You may need less than 3/4 cup milk. Kneed until smooth, roll out flat on a floured board with a rolling pin until very flat (about 35 cm diameter). Smear on the cinnamon stuff, leaving one edge clear. Roll up from the other edge, using clear edge to seal the roll closed. Cut into 3 cm sections and place in greased 22 cm square pan, or any pan about that size. Bake 30 min at 375 F (170 C). Let cool a minute before eating (hot sugar can burn!)
Do not run out of cinnamon! Unless you have some melange, instead.
VR: Nick Chopper RL: Louis J Bookbinder e-mail: Booky@Forsythe.Stanford.EDU