Pennsylvania Dutch Schnecken Use recipe for Basic Sweet Dough

Pennsylvania Dutch Schnecken Use recipe for Basic Sweet Dough (see below) and, after thq first rising, roll into a thin rectangle about 18 inches square. Spread lightly with melted butter, then sprinkle with the following mixture; 1 cup sugar, 1 tablespoon ground cinnamon, 1/2 cup seedless raisins, 1/2 cup chopped almonds and 1/4 cup chopped citron or glaceed fruits (the last is optional). Roll like a jelly roll, and slice 1/2 inch thick. Put on but-; tered cookie sheet, flat side down; and let rise until double in bulk._ Bake in preheated moderate oven (350 degrees) for 20 minutes, or until nicely browned. Remove from thd pan while still warm. Makes about 36. ; Basic Sweet Dough: Crumble 1 yeast cake into 2/3 cup warm milk* and stir. Add 2 tablespoons sugarj 1/2 teapsoon salt, 1/4 cup soft butter^ 1 egg and 1 cup sifted all-purpos^ flour. Beat well until elastic. Now add another 1 cup flour and work in well. If it’s still sticky — and it prol> ably will be — add more flour, up to 1 cup of it. The dough should be soft but easy to handle. Turn out on 4 lightly floured board, and knead un* til the dough is smooth, shiny, and elastic. Put in a well-buttered bowl* turn mass upside dowrn so that the top will be buttery, cover with £ cloth and let rise in a warm place unj til double in bulk. Knock down, tunj onto a lightly floured board, knea<$ for 1/2 minute or so, then use as dk rected to make Schnecken. Power Packed Squares ♦ .1/2 cup sugar I 1/3 cup butter or margarine^ melted ) 1 egg 1 tsp. vanilla 3/4 cup all-purpose flour ?■ 1/2 tsp. -baking soda , ■ . J. 1/4 tsp. salt 1 cup (4 oz.) shredded cheddar cheese 5 crisply cooked bacon slices, crumbled 2 cups raisin bran cereal Cream cheese Combine sugar, butter, egg and vanilla in large bow l; mix well. Add flour, soda and salt, mixing until well-blended. Stir in cheese and bacon. Add cereal; mix well. Spread into ungreased 9-inch square baking pan. Bake at 350 degrees about 20 minutes or until golden browm. Cool; cut into squares. Spread with cream cheese to serve. Makes 6 servings. Banana Corn Muffins 3/4 cup mashed ripe banana 1/2 cup milk 1/3 cup vegetable oil 1 egg, beaten 1 cup all-purpose flour 3/4 cup corn meal 1/4 cup sugar 1 T. baking pow der 1/2 tsp. salt Add combined banana, milk, oil and egg to combined dry ingredients, mixing just until dry ingredients are moistened. Fill 12 greased or paper-lined medium-sized muffin cups 3/4 full, bake at 425 degrees 15 to 18 minutes or until golden brown. Makes 1 dozen. " Honey Pancakes -1/4 cup honey 2 T. butter or margarine 2 T. orange juice 1 1/4 tsp. grated orange peel 1/8 tsp. cinnamon 1 cup buttermilk baking mix 3/4 cup milk legg 1/2 cup granola 2 papayas, peeled, seeded and sliced In small saucepan, combine honey, butter, orange juice and peel and cinnamon. Bring to boil, stirring; set aside. In medium bowl, mix baking mix, milk, egg and granr ola. Heat lightly greased skillet or griddle over medium heat. Cook pancake mixture in scant 1/4-cup portions until browned, about 3 minutes on each side. Place on serving plates. Arrange papaya slices on top. Serve with syrup. Makes 4 servings. I 1