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Show ) Double-To- aaa ) ; , . : Muffins p No matter haw you look at them, these rich, golden muffins have two glamorous, tempting tops. Crumbly streusel is on one top of each muffin; a tender apricot is snuggled in the other. n. Grease the bottoms of 18 maffin wells.1-I- f wells remain pan any empty, fill them one-ha- lf full with water before placing muffins in oven. V Aun Sift together intotiiwwl ma set aside 2 cups sifted flour W cup sugar . 1 tablespoon baking powder V4 A teaspoon saSt , 9 . , 2-i- Blend until mixed thoroughly 1 egg, we9 beaten (unC.I tbkk and piled eoMy) . 1 cup milk V4 cup butter or margarina For Apricot Topping Wash and drain It (3 ex.) dried epricott Simmer for 10 min. (or until most of the me&ed and cooled sttshrty Make a well in center of dry ingredients. Add liquid ingredients all at one time. With not more than 25 strokes, quickly and lightly stir until flour mixture is barely moistened. Batter will be lumpy ' (Water is absorbed) in Ya cup wafer Pour off any water and drain fruit on absorbent paper. Set aside, ' v v Y v ' jf'A - ;'. V '''"a 7i; :-- 4 - A i. Flavor surprises make th difference between double-to- p Two baking sheets will be needed. Scald (just until a thin film appears! in top of double boiler over simmering water ... 2 cufks milk Meanwhile, soften 3 pkgs. active dry yeast in -- 1 to warm water-(11(f15F. If compressed yeast F is used, soften 3 cakes In cup lukewarm water, C0F to 85F.) Let yeast stand 5 to 10 min. Meanwhile, put into a large bowl Vi cup shortening, softened ft cup sugar . 3 tablespoons firmly packed brown sugar lft teaspoons saM Immediately pour scalded milk over Yi Spoon out (cutting batter against side of bowl) enough batter at one time to fill each muffin well one-ha- lf full. Place well in off with and batter spoon push another spoon. Sprinkle Streusel'Top-pin- g ,. lf sugar-butt- er over batter. mixture in bottom of muffin pan wells and set aside. muffins and plain muffins. Marshmallow Twists ft cup cup firmly packed brown AA.:A: eugar A?,'i,;.'A; y.' 2 lablespooiit bvner or margarine, seAened one-haPlace an apricot on Va M, .-- A' XA A. and will break from spoon. (Overmixing ' will cause tunnels in muffins.) Mix thoroughly and put in bottom of muffin pan wells Bake at 425F 20 to 25 min., or until muffins are golden. v For Streusel ToppingBlend together Ys cup sugar 14 cup sifted flour 1 teaspoon cinnamon Cut in with a pastry blender dr two knives until mixture is crumbly 3 tablespoons butter or margarine Run spatula around inside edge of each muffin well and gently lift out muffin. If serving is delayed, keep muffins warm by loosening them and tipping slightly in. the pan wells. Cover with a dean towel. Keep in a warm place. " Set aside. 18 muffins myrwm lightly floured surface and allow to rest 5 to 10 min. Knead dough by folding opposite side over toward you. Using heels of hands, gently push dough away. Give it a quarter turn. Repeat kneading process rhythmically until dough is smooth and elastic (5 to 8 min.), using as little additional flour as possible. Always turn dough in same direction. Form dough into a large ball and place it into a greased deep bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and towel and let stand in warm place (about 80F) until dough is doubled (about 30 min.). Meanwhile, sheets. lightly grease baking . ; ' ingredients in bowl. When mixture is lukewarm, stir it and blend in, beat- -, ing until smooth 1 cup sifted flour Stir softened yeast and add, mixing well. Measure 5ft to cups Add about one-ha- lf sifted flour the flour to the yeast mixture and beat until Very smooth. Beat in , 2 eggs, well beaten (until thick and piled sofny) Mix in enough v remaining flour to make a soft dough. Jurn mixture onto Set out ' 72 (about l ft lbs.) marshmallows Cut marshmallows into pieces (using scissors dipped frequently in water to prevent sticking) and set aside. Mix together and set aside lft tablespoons cinnamon lft teaspoons nutmeg Punch down dough with fist. Divide into two equal portions. Turn out one portion of dough onto floured surrecface and roll into an 18xl0-in- . : tangle. Brush with Mehed butler or margarine the marshmallow Dot with one-ha- lf Marahmallows in a coffee ring? Do fry this (mutual mtrtfxnallow fwntJ pieces and sprinkle with spice mixture. one-ha- lf the " Beginning with longer side, roll up dough. Use a rolling pin to flatten roll. Then make a deep indentation lengthwise through center of roll with the rolling pin. With a sharp knife, cut dough in half along this indentation. Turn pieces cut side up and twist to gether. Place on baking sheet and shape into a ring; pinch ends to seal. Brush top with Melted butter or margarine with waxed paper and towel Cover and let stand in warm place (about 80F) until doubled (about 30 min.). Repeat procedure for remaining dough, using remaining marshmallow pieces and spices. Bake at 375F 25 to 30 min., or until v t golden brown. Brush with . Cutter or margarine Remove, from baking sheets and cool on cooling racks. iErtEMIEIt Two coffee cake twists 12, jtS4 ; FAMILY WCXLY MAOA2IMS y. , |