2 each yeast cakes
2 cup milk, scalded
1/2 cup sugar
2 tsp salt
2 each eggs
7 cup flour, sifted before measur ing
6 tbsp shortening, softened - part butter fo
Directions
Crumble yeast into a bowl, add milk, which has been cooled, sugar, and
salt, and well beaten egg. Add all the flour to the liquid at once.
Work in shortening, knead gently. Cover with damp cloth, let rise
until double in bulk, about 2 hours. Coat bottom of pan with butter,
then sugar and walnuts. Roll dough 1/3 inch thick, brush with 2 T.
melted butterm 1/2 c. brown sugar, 1/2 c. chopped nuts and cinnamon
if desired. Roll up like jelly roll; cut in 1 inch slices. Place cut
side down on coated pan. Let rise until almost double in bulk. Bake
20 to 25 minutes in a moderate oven, when done let pan stay over
rolls for a minutes to allow butterscotch mixture to run down over
them. Serve upside down.
Note: Moderate oven is 350 - 400 F.
Source: Mrs. John Buss, Baughman Grange, Wayne County, OH
Servings: 1 servings
Black Walnut Butterscotch Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Nut
The History of Recipes
Written recipes as a concept can be observed way back into the far past, at least as far back into history as the Egyptians, and possibly even further than that. Interesting though that is, sadly, these ancient records were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts are a few tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Continuing our culinary historical journey, we have some recipe books from the 14th Century : a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian food that appears on menues today, but instead recipes for the types of meals on the menues of the rich and powerful of that period. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy lands, such as coriander, parsley, basil and rosemary. These new foods and tastes created an increase in publications on food, some of which are kept safe in private libraries. Over the succeeding few hundred years, the upper-class families of Europe competed with each other to offer the best banquets, and consequentially cooks and their collection of recipes became highly prized. However, it was during the nineteenth century that fine cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and recording recipes of the day. When we get to the twentieth century, cooking books are in great demand, due to better eduction, more free time and disposable income. The TV revolution brings us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Black Walnut Butterscotch Rolls recipe.
