Our favorite recipes (Wilshire Ward LDS, 1957)

1 C. Milk 1 C. Lukewarm Water 5 Tb. Sugar 6 C. Sifted Flour 1 Tb. Salt 6 Tb. Melted Butter 1 Cake Fleischman's Yeast Method: Scald milk, add sugar, and salt. Cool to lukewarm. Dissolve yeast in water and add to milk. Add 3 C. flour and beat until smooth. Add melted butter and remaining flour or enough to make easily handled dough. Knead well, place in buttered bowl, cover and set in warm place Let rise until doubled in bulk. Roll out 3/8 inch thick and cut with 23"biscuit cutter. Crease heavily through center, brush with melted butter, fold in pocket book shape. Place close together in well greased shallow pans. Cover and let rise until light - about 1 hour. Bake in hot oven at 425° F. about 20 minutes. Makes 4 dozen. - Grace Jefferis - BUTTER FLAKE ROLLS 2 Eggs, well beaten 13 C. boiling Water 1+ C. condensed Milk 6 C. Flour 2 Yeast Cakes 1 tsp. Salt 1/3 C. Sugar Method: Mix all together in mix-master - then flour a large board and roll dough 1” thick. Spread with shortening, fold in and roll again. Repeat 5 times. Roll about 1" thick. Cut with a biscuit cutter and put in muffin tins. Let rise 3 hours. Bake at 400° for 15 minutes. Will make 3 or 4 dozen rolls. (Cidney Jane Fernald) - Ida L. Martin - FINE HOT ROLLS 4 C. Flour 1 Egg 1 C. Warm Milk 1 Yeast Cake 3/4 C. Butter 1 tsp. Salt 1 C. Sugar Method: Mix flour, sugar and salt and butter in large bowl. Use knife to mix as in making pie crust. Put yeast in lukewarm milk. Add beaten egg. Mix well together. Put in refrigerator over night. Dough will be hard. Roll out on board and make into rolls, greasing well. Let rise 3 to 4 hours if cool weather. Bake 20 mins. 22 - Lennie S. Riter - CUPCAKE ROLLS Warm (2 C. Milk (4 Tb. Shortening Mix (3 C. water, 4 T. Sugar, 2 Yeast Cakes Beat 2 eggs in bowl, add milk and yeast, 1 tsp. salt and 5 C. flour. Beat with spoon. Set aside to raise. Drop in oiled cupcake tins. Bake 15 minutes at 375°. - Amy Dethloff - ORANGE HONEY PECAN MUFFINS 4 Tb. Shortening /4 C. Milk 1 C. Sugar 1 Egg Salt 1 Egg C. Orange Honey 2c. flour Chopped Pecans 2 tsp. Baking Powder Divide honey into eight greased muffin cups and sprinkle a few chopped pecans into each. Mix shortening and sugar together until creamy. Add egg and mix well. Sift flour, baking powder and salt. Add to first mixture alternately with milk. Fill about half of each muffin cup and bake in moderate oven 25 minutes. Remove from muffin cups carefully by inserting knife around edge so the honey and pecans are on top. - Dr. L. H. Bartosh - ANGEL WINGS 3 Eggs 1 tsp. Calumet Baking Powder 3 Tb. Sugar 2 Lb. Lard for cooking 3 Tb. Melted Butter 1 C. Flour Method: Combine all. If necessary add more flour so you can handle it. Roll a little at a time. Cut and drop in hot fat. When golden brown remove from fat, cool, and sprinkle with powdered sugar. They will surely fly away. ~Inez Humpherys - 23 POPPY SEED BREAD STICKS 6 Hot Dog Rolls C. Parmesean Cheese 1/2 C. Soft Butter 1/2 C. Poppy Seeds Method: Cut each hot dog roll into four quarters, lengthwise. Spread cut sides of each quarter with soft butter. Sprinkle cheese and poppy seeds on a piece of waxed paper and press both sides of each buttered bread stick into this mixture. Place on a cold broiler pan and broil 3 to 5 minutes, or until browned. Good served hot or cold. - Vicki Larson - tol DANISH KLEINERS 8 C. Flour (sifted) 2 Tb. Sweet Cream 2C. Sugar 4 tsp. Baking Powder 8 Eggs Dash Powdered Cardamon 1/4 Lb. Butter (mace or nutmeg may be substituted) Method: Mix sugar and butter, beaten eggs, flour and cream. Work all together well and roll out very thin. Cut in strips about 14" wide by 4" long. Cut an inch split in center and pull one end through. Makes a twist. Cook in deep hot fat as doughnuts, until browned. These are crisp and appetizing. - Iva Ruth - ROYAL VIKING ABELSKIVERS