Rich Cinnamon Buns

Ingredients

• % cup Karo syrup
• % cup butter
• 1/2 cup brown sugar
• 3 cups sifted flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup shortening
• 1 cup milk

Method

1. 1

   Place syrup, butter, and sugar in a saucepan, bring to a boil over medium heat.

2. 2

   Boil for one minute.

3. 3

   Pour into two 9-inch square cake pans.

4. 4

   Mix and sift flour, baking powder, and salt, cut in shortening.

5. 5

   Add milk to make dough.

6. 6

   Roll into a rectangle 1/2 inch thick, spread with raisin nut filling, roll as for jelly roll, cut into 1 inch slices and place cut side up in syrup.

7. 7

   Bake at 375 degrees for 45 minutes.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 28. The excerpt below is the record exactly as published.

RICH CINNAMON BUNS % cup Karo syrup % cup butter \'i cup brown sugar 3 cups sifted flour 4 teaspoons baking powder 1 teaspoon salt \-2 cup shortening 1 cup milk Place syrup, butter and sugar in a sauce pan, bring to a boil over a medium heat. Boil one minute. Pour in two 9-ineh square cake pans. Mix and sift flour, baking powder and salt, cut in shortening. Add milk to make dough. Roll in rectangular Vi inch thick. Spread with raisin nut filling. Roll as for jelly roll. Cut into 1 inch slices and place cut side up in syrup. Bake in moderate oven 375 degrees 45 minutes. Let stand in pan about 2 minutes. Invert pan to remove buns. Makes 16. Mrs. E. P. Hughes RAISIN NUT FILLING Vi cup Karo syrup 2 tablespoons melted butter Spread over surface of dough. Sprinkle with V4 cup brown sugar, 2 teaspoons cinnamon, V2 cup raisins and y2 cup chopped nut meats. Mrs. E. P. Hughes CUP CAKES Beat three eggs, iy2 cup of sugar, beat together with egg beater. Add iy> cup of flour, *4 cup creamery butter melted in % cup of milk. This can be hot, mix well. Add 1 teaspoon baking powder and flavoring. This will be a thin batter. Mrs. John R. Satterfield DANISH PASTRIES Vo cup butter 1 cup nuts 2 tablespoons sugar l1/^ cup flour Cream butter and sugar, add flour and nuts. Break off little pieces size of a date or a little larger if preferred. Shape in crescents. Bake 350 degrees until brown. Roll in powdered sugar while still warm. Mrs. Worth Waller 50 FROSTINGrS AND FILLINGS FLUFFY FROSTING 1 cup sugar Pinch of salt 1 egg white Vk tsp. cream of tartar x/2 cup boiling water Put sugar in bowl, add egg white, salt, and cream of tartar. Start beater and pour in boiling water. Beat for 10 minutes or until it stands in peaks. Mrs. Price Surratt LEMON CAKE FILLING 1 egg Welt beaten Butter the size of a small walnut 1 cup sugar Grated rind and juice of 1 lemon 3/2 cup water 1 tablespoon Hour Mix well and cook until thick. Add lemon' and spread on cake. Mrs. W. M. Eagle ORANGE FROSTING 2 tablespoons butter 1 teaspoon lemon juice IY-2 cup sugar 1 teaspoon grated orange rind x4 cup orange juice 2 egg yolks unbeaten Cream butter and sugar and then add orange rind, juice, and lemon juice and egg yolks. Stir well then put bowl in pan of ice water and beat about 3 minutes. If then frosting is not quite the consistency to spread add more sugar and beat until blended. The amount of sugar depends on the size of the egg yolks. Sometimes more is necessary than others. This may be varied by using lemon rind and Vi cup milk instead of orange juice and rind. Mrs. Currie Cafes, Jr. LEMON CHEESE ICING 1/3 cup butter Grated rind and strained juice V2 cup sugar of 2 lemons 2 large eggs Put butter, sugar, lemon juice and rind in the inner vessel of a double boiler and beat over hot water. When thoroughly beaten add the eggs well beaten and stir until the mixture thickens. Let cool. Put this between layers and cover top and sides with caramel icing. (This makes enough to put between 2 layers). Mrs. F. S. Cain 51 ONE MINUTE ICING 1 cup cocoa 2 cups sugar V2 cup butter Salt V-2 <?UP Hiilk Combine ingredients and boil together for one minute. Beat until creamy enough to spread. Mrs. L. D. Perkins APPLE LEMON CHEESE FILLING 1 very large or 2 medium size 1 cup sugar apples grated 1 egg 1 lemon (juice and grated rind) Butter size of walnut Mix all ingredients together well. Put in double boiler (or over direct heat and stir constantly — scorches quickly). Cook until thick and transparent. Let cool and spread. This is delicious used as fill- ing for plain layer cake topped with caramel icing. Mrs. Robert P. Lemmon CARAMEL ICING (Never fails) 2 cups brown sugar

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