- 1 cup mashed potatoes
- ¾ cup shortening, ½ butter
- 1 cup sugar
- 1 tsp. salt
- 2 eggs
- 1 yeast cake
- 1 cup warm water
- 6 cups flour
In a mixing bowl put warm mashed potatoes, shortening, sugar and salt. Beat to a cream and add 2 eggs, the yeast cake dissolved in cup of lukewarm water. Use about 2 cups of the flour to make a thin batter. Cover and let it raise over night. When well risen add 4 cups of flour to make as stiff a dough as can be stirred well with a mixing spoon. Roll out dough to ½ inch thickness on a floured board. Cut into squares about the size of a soda cracker. Bring each of the 4 corners, of each square, to the center and pinch together. Place a small piece of butter on top of each. Put on greased baking sheets about 2 inches apart and stand in warm place to rise until very light. Bake in hot oven (400-f) for 15 to 20 minutes. While still hot, brush with melted butter and dust with powdered sugar or sugar and cinnamon mixed.
SWEET ROLL DOUGH
- 2 cakes yeast
- 2 cups lukewarm milk
- ½ cup lukewarm water
- ⅔ cup butter
- ¾ cup sugar
- 1½ teaspoons salt
- 2 eggs
- ½ lemon grated ring and juice
- ¼ teaspoon nutmeg
- 8 cups flour
Break and soak yeast in water until soft. Scald and then cool milk. Cream together butter, sugar and salt. Add well beaten eggs, lemon and spice. Add lukewarm milk to yeast and mix with half the flour. Work in butter and sugar mixture and enough flour to knead into a smooth dough. Keep it as soft as can be handled readily. Let rise over night at about 80 degrees. As soon as dough is fully doubled in bulk, knead down and let rise again for an hour. Makes three dozen.
CRUMB CAKE
- ½ cup sugar
- ½ teaspoon cinnamon
- ¼ cup chopped nuts
- ¾ cup flour
- 3 tablespoons melted butter
Combine the dry ingredients. Work in melted butter until crumbs are formed. Add nuts. Sprinkle over top of coffee cake dough and bake.