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28
Once batter has doubled, beat once
again.
Drop batter into well-greased muffin
cups filling each cup
1
/
2
full.
Let rise again until doubled.
Bake for 15 to 20 minutes in a pre-
heated 375°F oven.
Place pan in top
1
/
3
of oven.
Remove from oven. Then remove
puffs from pan.
Allow to cool briefly on wire cooling
rack. Serve warm.
This yeast batter is somewhat coarse in
texture. It serves well for breakfast,
brunches and as a dessert with fresh fruit
and cheese selections. It will freeze well
for 30 days.
Lemon Butter Cookies
1 cup pecan pieces
Peel of two lemons, grated *
1
1
/
2
cups granulated sugar *
1
/
4
cup fresh lemon juice
1 cup unsalted butter
1
/
4
tsp lemon extract
1
/
2
tsp salt
2 egg whites
1 tsp baking soda
2
1
/
2
cups all-purpose flour
Glaze:
1 egg
1 Tbsp water
1 Tbsp lemon juice
Cream butter until light on Speed 3 or
4, about 3 to 4 minutes.
Lower mixer speed and add lemon
peel/sugar mixture. Mix.
Increase speed and continue to beat
until fluffy.
Add lemon extract, salt and egg
whites.
Continue beating.
Lower to Speed 1 and add all dry
ingredients. Mix briefly.
Increase Speed to 2 or 3 and mix
thoroughly.
Drop by rounded teaspoons on
lightly-greased or parchment lined
baking sheets.
Combine egg, water and lemon juice.
Mix well.
Glaze each cookie with egg mixture
and sprinkle with ground pecans.
Bake in upper third of the oven at
375°F oven about 7–9 minutes.
Cookies should be puffed and lightly
browned on the edges when baked.
NOTE: For high altitude baking adjust-
ment – increase oven temperature 25°.
* The oils in the grated peel will blend with
and flavor the sugar. The longer it is
combined the more pronounced the
flavor. Peel and sugar maybe combined
up to 24 hours in advance.
Apple Cake
4 Tbsp sugar
4 Tbsp butter or shortening
1 tsp salt
1 cup milk (warmed)
2 eggs
3
1
/
2
– 4 cups flour
1 Tbsp SAF instant yeast
2 cups cooking apples, cored, peeled,
sliced and dipped in lemon juice)
cinnamon and sugar mixture
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