Ingredients
4 1/4 cup unsifted flour
1/2 cup sugar
2 tsp salt
2 package yeast
3/4 cup milk
1/2 cup water
1/2 cup margarine
1 egg -- room temperature
1 chokecherry filling:
2 cup chokecherries -- pitted
1 cup chokecherry juice
1/4 cup sugar
1/4 cup cornstarch
Directions
Blend chokecherry juice with sugar and cornstarch. Cook, stirring
constantly until thickened and clear. Add pitted chokecherries. Cool.
In large bowl mix 1 cup flour, sugar, salt and undissolved yeast.
Combine milk, water and margarine in sauce pan and heat over low heat
until liquid is very warm (120 to 130 degrees). Margarine doesn't
need to have melted.
Gradually add to dry ingredients and beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add egg and 1/2 cup
flour. Beat at high speed 2 minutes. Add enough additional flour to
make a stiff batter. Cover bowl tightly with foil. Chili 2 hours or
overnight.
Remove dough from refrigerator and let warm up and raise slightly,
about 1/2 hour. Turn dough out onto lightly floured board, divide
into 18 pieces. Roll each piece into a rope, 15 inches long.
Hold one end of each rope in place and wind dough around loosely to
form coil. Tuck end firmly underneath. Place on greased baking sheets
about 2 inches apart. Cover. Let rise until doubled, about 1 hour.
Make indentations about 1 inch wide in center of each coil. Pressing
to bottom. Fill with chokecherry filling,
Bake at 400 degrees for 12 to 15 minutes or until done. Remove from
pans and cool on wire racks. When cool. drizzle with thin icing.
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NOTES : Billings Gazette 9/4/91 Recipe By
: Donna Ferdinand
Servings: 4 servings
Chokecherry Crown Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
Academics have tracked the existance of recipes back into ancient history, in fact as far back as pharonic Egypt, and quite possibly further than that. Having said that, generally, these ancient recipes were just simple pictorial instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in Sumerian which recount 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 anyone who tried it feel exhilarated and blissful. During Roman times around 25BC a man called Apicius created some documents showing how to cook the recipes cooked by the Romans. In his scrolls, he recounts how the meals were split into appetizers, entrees and afters, a style of dining still practiced today. Aspicius tells us how the Roman chefs used a good variety of aromatic flavours, including some familiar names such as bay, fennel and parsley. As our culinary historical trip moves on a few more years we have some interesting books which were published in the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the spicy food that is popular today, but instead descriptions of the types of meals eaten by the rich and wealthy people of that time. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices like parsley and basil. These new foods and spices led to a surge in cookery books, many of which are now in academic collections. During the succeeding few hundred years, the rich families of the West strove to offer the most extravagent meals, and because of this the best chefs and their recipe collections were highly sought after. Nevertheless, it was during the 1800s the formal cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, cooking publications were greatly in demand as a result of higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Chokecherry Crown Rolls recipe.
