Ingredients
2/3 cup milk
1/2 cup + 3 tbsp sugar
1 1/4 tsp salt
6 tbsp shortening
1 melted butter or margarine
2/3 cup warm water
3 cakes yeast
3 eggs, beaten
3 cup sifted flour
3 cup sifted flour (yes, another 3 cups)
3/4 cup brown sugar
1/2 cup raisins
1 1/2 tsp cinnamon
Directions
Powdered sugar Coffee
Scald milk, add 1/2 c sugar, salt and shortening. Cool to lukewarm.
In another bowl, place warm water, 3 Tbsp sugar, and yeast. Let yeast
dissolve. In mixer bowl put milk mixture and yeast mixture along
with the eggs and 3 c flour. Beat at high speed for a few minutes.
Turn mixer to low and add last 3 c flour. Put into a floured bowl
and knead. Put into a greased bowl and let rise for 1 hour.
Punch down. Divide in 1/2. Roll out each 1/2 into a rectangle abour
1/4 inch thick. Brush with melted butter. Mix brown sugar, raisins
and cinnamon. Sprinkle onto dough. Roll as for jelly-roll. Cut into 1
inch slices. Put in greased pans. Cover and let rise for 30 minutes.
Bake at 400 degrees until good and browned (15 to 20 minutes). Watch
carefully.
Ice with mixture of confectioner's sugar and coffee.
Yield two dozen
Servings: 6 servings
Cinnamon Rolls (Pat Knox) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written cooking instructions as a concept can be found way back into the far past, in truth as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that is, in the main part, these early cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.
Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts which described recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. Additionally, he recounts how the early Romans used a good variety of aromatic flavors, including some that we all recognise such as thyme, rue and parsley. Over the following few centuries, the upper-class families of Wesstern Europe tried to serve the most exotic meals, and as a result the best chefs and their recipe collections became highly prized. However, it wasn`t until the 19th century that formal cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. When we get to the 1900s, cooking books are increasing in popularity mostly due to increased literacy, people having increased spare time and disposable income. |
We hope you enjoy this Cinnamon Rolls (Pat Knox) recipe.
