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Show t M ' H " ..... . j a . DANISH PASTRY The McPheeters family, H. Edward and Brian, Vickie and Heidi will be enjoying these Danish pastries formed into attractive shapes with a variety of fillings. ANYONE can make these delicious sweet breads, the aroma from the oven while they are baking is so tantalizing, tan-talizing, one can hardly wait for them to be done. The basic dough is made into various rings or twists with a variety of toppings and fillings. Vickie usually doubles dou-bles the recipe and freezes several of the pastries, reheating when they are to be used. THESE delicious pastries are delicious warmed for breakfast or lunch. DANISH PASTRY 1 cup butter, margarine or lard 2 cups warm milk, whole, 2 or water 34 cup sugar 2 pkg. or 2 Tbsp. dry yeast y2 cup warm water 1 Tbsp. sugar 1 or 2 large eggs 1 tsp. salt 6 to 7 cups sifted flour PLACE shortening and sugar in a 4 quart mixing bowl. Pour heated milk over this. Let stand while mixing yeast with the l2 cup lukewarm water and 1 Tbsp. ' sugar. Let stand about 5 minutes to dissolve. Add beaten eggs and yeast to first mixture, add salt and ;: flour, beating well. It is not ! necessary to knead this ! dough. Cover bowl with cloth and let rise about IV2 hours, in warm place. PUNCH down and let rise for another 45 minutes. Roll and shape as desired. After ; shaping, let rise 30 minutes and bake at 375 degrees for 20 minutes for small shapes and 25 minutes for larger. This i amount of dough makes 3'2 doz. cinnamon rolls or 4 large pastries. :- For shaping pastries, use one of the following: for cinnamon cin-namon rolls, roll dough to 9x18 inch oblong. Spread with sugar, cinnamon and raisins. Poll tightly and cut into 1 inch slices. Place 2 inches apart on :baking sheet or in muffin pans. Sprinkle with nuts and ;sugar mixture if desired. . TEA ring: roll as for cinnamon cin-namon roll, do not slice, place 'sealed edge down on greased :baking sheet and join ends, 'pinching to seal. With scis--sors make cuts 23 of way through ring at 1 inch internals, inter-nals, as petals, turn each section sec-tion to inside and next to outside. out-side. A filling may be used .and when baked glaze and :decorate with cherries or nuts. : Twist: roll dough with -hands to narrow 1 inch thick ; roll, coil, beginning at outside ' edge, into large snail in round pan. Decorate with crumb -mixture, which is '2 stick butter mixed with '2 cup ; flour, 12 cup sugar and Vi cup nuts and sprinkle on top of twist. Candied cherries may also be used. FRENCH coffee cake: roll dough into rectangle 14x18 An easy to make Danish pastry is just he thing to tempt summer appetites. Vickie McPheeters gives her recipe. The pastry may be made in a variety of shapes. and place on greased baking sheet. Spread filling in middle mid-dle and at each side of filling make cuts 2 inches apart, making cuts 2 inches long into dough. This makes 7 strips on each side, then lace strips and tuck ends under. Crescents: roll dough into circle and cut into 8 pie shaped wedges. Put filling on wedge, roll up, starting at wide side and place on baking pan with point on bottom, curve rolls into crescent. HOT cross buns: take half of dough, knead into it V4 cup seedless raisins and cup currants or white raisins, tsp. cinnamon and 't tsp. nutmeg. Divide into 24 pieces, form into balls and place 2 inches apart on sheet. Cream filling: 1 cup milk, 1 egg yolk, tsp. salt, 13 cup sugar, 2 Tbsp. flour and 1 tsp. vanilla. Heat milk, beat egg yolk with sugar and add flour. When milk boils, add egg mixture and vanilla, simmer a couple of minutes, beat well to make cream smooth and cool. ALMOND filling: 2 cup butter, cup sugar, 13 cup rolled oats, 2 tsp. almond extract, ex-tract, mix together until crumbly. Brown filling: 1 cup brown sugar, stick butter, 1 to 2 tsp. cinnamon. Mix together until crumbly, this is good for cinnamon rolls. FOR Danish pastry, use cream filling and sprinkle with almond filling. To glaze, beat 1 egg white and brush pastry with this. Sprinkle sugar and nuts on top. For the icing, moisten powdered sugar with milk and flavoring and dribble a light glaze over pastry while still warm. Vickie, Ed, Brian 3, and Heidi 7 months, live at 1351 North 200 East in Centerville. SHE HAS used this recipe for many years, even before marriage and it continues to be popular with family and friends. Cooking is one of Vickie's favorite hobbies. She is a great mother and homemaker and bakes and cooks many good foods as her neighbors have said. Vickie learned how to dc excellent cooking from her mother who is also a great cook. MR. McPheeters is an electrical engineer for Utah Power and Light, kj |