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inaian puauing .
In saucepan, combine 3 c. milk and 1/3 c. molasses. Stir in 1/3 c.' commeal. Cook, stirring constantly,’ until thick, about 10 minutes. Re-’ move from heat. Combine 1 slightly j beaten egg, 1/4 c. sugar, 2 Tbsp. but-_ ter, 1/2 tsp. ground ginger, 1/2 tsp.' ground cinnamon and 1/4 tsp. salt. * Gradually stir in hot commeal mixture. Turn into 1-qt. casserole.
Bake, uncovered, at 300 degrees for j about 1-1/2 hours. Makes 6 servings. ,
Sixty-minute rolls ■
3-1/2 to 4-1/2 c. unsifted flour t.
3 Tbsp. sugar ,
1 tsp. salt v
2 pkg. active dry yeast ,
1 c. milk s
1/2 c. water ]
1/4 c. (1/2 stick) margarine
In a large bowl, thoroughly mix 1-1/2 c. flour, sugar, salt, and undis- < solved yeast. Combine milk and margarine in a saucepan. Heat over .; low heat until liquids are very warm, , 120 degrees to 130 degrees. Marga-, rine does not need to melt. Gradually add to dry ingredients and beat \ 2 minutes at medium speed with> electric mixer, scraping bowl occa-, sionally. Stir in enough additional , flour to make a soft dough. Turn out, lightly floured board; knead until smooth and elastic, about 5 minutes, j Place in greased bowl turning to, grease top. Cover; place bowl in pan , of water at 98 degrees. Let rise 15 , minutes. Turn dough onto floured , board. Divide in half and shape into curlicues or clovers. Cover; let rise in warm place 15 minutes. Bake at r 425 degrees about 12 minutes or un- , til done. Cool on wire rack.
Variations: 8
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