Ingredients
1 package active dry yeast
1/2 cup lukewarm water
2 eggs
1 cup lukewarm cream
3 tbsp sugar
1 1/2 tsp salt
1 tsp vanilla
4 1/2 cup flour, sifted
2 tbsp butter, melted
1 cup brown sugar, firmly packed
1 tsp cinnamon
2 tbsp butter, melted
3/4 cup almonds, blanched and
1 chopped fine
1/3 cup raisins, chopped
Directions
Soften yeast in water. Let stand 5 minutes. Combine eggs, cream,
sugar, salt, vanilla, and yeast in a large bowl. Gradually add sifted
flour to make a stiff dough. Knead on well-floured board for 2 to 3
minutes until smooth. Place in greased bowl and cover tightly. Let
rise in warm place (85 to 90 degrees F.) until double in bulk, about
1 1/2 hours. Roll out to a 26 X 20-inch rectange, 1/4 inch thick.
Brush with 2 tablespoons melted butter. Combine 1 cup brown sugar and
1 ts cinnamon. Sprinkle half of mixture over dough. Fold long sides
to center; press down firmly. Fold in half lengthwise, making four
layers. Press firmly to seal. Roll out to a 26 X 12-inch rectangle.
Brush with 2 tablespoons additional melted butter. Combine almonds,
raisins, and remaining brown sugar ~cinnamon mixture. Sprinkle over
dough. Roll as for jelly roll, starting with 26-inch edge. Cut into
1-inch slices. Dip one cut side of each roll in flour and place
floured-side up on board which has been sprinkled with sugar. Roll
out to 1/4-inch thickness. Place on well-greased baking sheets,
sugar-side up. **Cover. Let rise in warm place for 15 minutes. **
Bake in moderate oven (375 degrees F.) 15 to 18 minutes until golden
brown.
**While first pans of rolls are baking, place extra rolls on waxed
paper, sugar -side up, to let rise. Transfer to baking sheet to bake.
If necessary, rolls may rise longer than 15 minutes.
from Pillsbury's 5th Grand National Baking Contest--1954 Mrs. Joesph
Terrill, Burlingame, Kansas--$7,500 2nd prize winner
Servings: 1 servings
Cinnamon Nut Crisps Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Experts have tracked the existence of recipes far back into history, in fact as far into history as the ancient Egyptians, and potentially, even further back. Having said that, in the main part, these ancient cookbooks were just primitive hieroglyphic recipes for food preparation.
As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, something we still use today. He also tells us how the ancient Romans were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs for example bay, mint and parsley. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices like rosemary and coriander. These new foods and spices caused an increase in books on cookery, many of which are now in academic collections. By the arrival of the twentieth century, cook books were greatly in demand mostly due to increased literacy, people having increased spare time and disposable income. |
We hope you enjoy this Cinnamon Nut Crisps recipe.
