ALABAMA 1 package active dry yeast Yq cup sugar

Yq cup wa ter 1 teaspoon salt
REFRIGERATOR V, pe velliey watt 1 mir
ROLLS Y2 cup shortening 3% cups sifted flour

Sprinkle yeast over warm water; dissolve. Pour boiling water over shortening in
OSTERIZER container, cover and process at STIR until blended. Remove cover, add
sugar, salt and egg, process until thoroughly blended. Add yeast mixture and process
until thoroughly mixed. Measure flour into mixing bowl. Add liquid ingredients from
OSTERIZER container, stir thoroughly. Cover and refrigerate until about 2 hours
before baking. Grease muffin cups. Punch down dough and roll into small balls, 34”
to 1” in size. Put three balls into each muffin cup and let raise until double in bulk.
Heat oven to 400°. Bake 10 to 15 minutes. Brush with melted butter after removing
from oven.

Yield: about 2 dozen

FRUIT : cups ming tre ; 7 cup dried apricots
teaspoons baking powder eggs
COFFEE CAKE V2 teaspoon salt %4 cup soft butter
24 cup light brown sugar %4 cup granulated sugar
3 tablespoons flour 1 teaspoon vanilla extract
1 tablespoon cinnamon Y cup milk
6 tablespoons soft butter %4 cup dried prunes, pitted

Vz cup walnuts

Heat oven to 350°. Grease bottom and sides of 9” spring form or tube pan. Sift 2
cups flour, baking powder and salt together into a bowl and set aside. Mix brown
sugar, 3 tablespoons flour, cinnamon and 6 tablespoons butter with a pastry blender.
Blender-chop nuts. Add to brown sugar mixture. Water-chop apricots in OSTERI-
ZER container. Drain well. Put eggs, butter, sugar and vanilla in OSTERIZER con-
tainer. Cover and process at MIX using rubber spatula to aid in processing. When
smooth, push CHOP button and remove feeder cap; gradually add milk, then prunes,
a few at a time. Process only until prunes are coarsely chopped. Add blended mixture
and chopped apricots to the dry ingredients. Stir to combine ingredients. Do not
overmix. Spread one-third of batter in prepared pan, dot with one-third of brown
sugar mixture. Repeat layering twice. Bake 55 minutes or until cake tester comes out
clean. Cool in pan.

Yield: 12 servings

HOLIDAY ‘at = err ’ : teaspoon sino nutmeg
2 teaspoons baking powder 4 teaspoon ground mace
COFFEE CAKE 2 eggs V2 cup raisins
24 cup shortening Yq cup citron pieces
24 cup sugar Y% cup blanched almonds
V2 cup milk 1 tablespoon light corn syrup
2 strips lemon rind, 1” x 3” Red sugar

%4 teaspoon salt

Heat oven to 350°. Grease a 9” square pan. Sift flour and baking powder into bowl
and set aside. Put eggs, shortening, sugar, milk, lemon rind and spices into OSTER-
IZER container, cover and process at MIX until smooth. Stop OSTERIZER and add
raisins, citron and almonds. Cover and process at CHOP only until almonds are
chopped. Empty into flour mixture and mix well. Spread batter in prepared pan and
bake 25 to 35 minutes. Cool cake in pan for 5 minutes, then remove and brush top
with corn syrup. Sprinkle with red sugar.

Yield: one 9” cake
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