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| Recipe Book from the Edmonton Relief Society |
I am getting suggestions for cinnamon buns but those didn't really work out last night.
No one remembered to take the pan out of the oven until it was two hours too late.
Will I get them done? Maybe. All I am missing right now is one large orange to flavour the sugar that will be in the middle. Oh yum to these. An excellent choice from Eric, if I am making what it is that he remembers.
ORANGE ROLLS
1 cup milk (scalded)
4 tbsp sugar
1 tsp. salt
5 tbsp. Crisco
2 eggs (beaten)
1 yeast cake
3-4 cups flour
While the milk is hot, add 4 tbsp sugar, salt and Crisco and leet cool. When luke-warm, add 2 beaten eggs and yeast cake dissolved in 1/4 cup warm water. Add flour and leet rise 1 1/2 hours. Roll out as for cinnamon rolls and spread with a paste made of 1 cup sugar, 6 tbsp. butter and grated rind of one orange. Cut in slices and put in muffin tins and let rise 1 1/2 hours. Bake at 375, 15 to 20 minutes.
*Reprint from the 1953 Cook Book
FAYE PITCHER
I wanted to say something about Faye Pitcher since her name was beside these rolls as a contributor. She was such a fabulous woman, and so relaxed. She would just come home from church, start her meal by making the buns, and as the day rolled on, everything came out jus in time -- making it seem so easy to just have hot buns at every meal.
ReplyDeleteShe and Melba McMullen. No one reading will even know of these two women but they are still deep in my heart as roll models of how to grow old gracefully.