|
Welcome |
NUT TWISTS
NUT TWISTS
3 CUPS SIFTED ALL-PURPOSE FLOUR 3 EGGS, UNBEATEN
1 1/2 teaspoons salt 1 teaspoon vanilla or lemon extract
1/2 C.CRISCO
2 CAKES YEAST 1/2 CUP SUGAR
1/2 CUP LUKEWARM MILD 1 CUP PECANS OR WALNUTS CHOPPED FINE
SIFT 1 1/2 C.FLOUR WITH SALT. CUT IN CRISCO UNTIL FINE AS MEAL. CRUMBLE YEAST INTO MILK. ADD 2 TABLESPOONS SUGAR AND STIR UNTIL DISSOLVED. COMBINE FLOUR AND YEAST MIXTURES SAND BEAT UNTIL SMOOTH. COVER AND LET STAND 20 MINUTES. ADD EGGS, SINGLY, BEATING WELL AFTER EACH ADDITION. ADD FLAVORING EXTRACT AN D REMAINING FLOUR, MIX WELL. COVER AND LET RISE IN WARM PLACE UNTIL DOUBLE IN BULK (ABOUT 1 HOUR). COMBINE 1/2 CUP SUGAR AND NUTS. DROP DOUGH BY TABLESPOONFUL INTO NUT MIXTURE. ROLL IN MIXTURE TO SHAPE LIKE BREAD STICKS. TWIST EACH PIECE INTO A FIGURE EIGHT. PLACE ON CRISCO COATED BAKING SHEET. LET RISE 5 MINUTES. BAKE IN HOT OVEN (425 ) 10-15-MIN MAKES 2 DOZEN
|
|
|
|
