October 4, 1993
1 1/4 c. milk
1/2 c. oleo
3 1/2 c. all-purpose flour
1/3 c. sugar
1 t. salt
1 T. grated orange peel
1 pkg. dry yeast
1 egg
topping: 1/4 c. packed brown sugar, 1 small box vanilla pudding mix (not instant), 2 T. oleo, 2 T. corn syrup, 1 T. orange juice. Mix well and heat.
In a small saucepan, heat milk and oleo until very warm. Lightly spoon flour into measuring cup, level off.
In a large bowl, combine warm milk mixture, 2 c. of the flour, sugar, salt, orange peel, yeast and egg.
Beat 3 minutes at medium speed. By hand, stir in remaining flour. Cover and let rise 1 hour. grease 24 muffin cups. Place heated topping 1 t. at a time in muffin cups. Stir down dough. Let rise 30 more minutes. Drop batter by tablespoons in each cup. Bake at 375* for 30 minutes Makes 24 fingers.
My menu: Scrambled esgsg
Cakes .66 cents..upside down cakes .99 cents
Fish: loxed, stocked in barrel
1 1/4 c. milk
1/2 c. oleo
3 1/2 c. all-purpose flour
1/3 c. sugar
1 t. salt
1 T. grated orange peel
1 pkg. dry yeast
1 egg
topping: 1/4 c. packed brown sugar, 1 small box vanilla pudding mix (not instant), 2 T. oleo, 2 T. corn syrup, 1 T. orange juice. Mix well and heat.
In a small saucepan, heat milk and oleo until very warm. Lightly spoon flour into measuring cup, level off.
In a large bowl, combine warm milk mixture, 2 c. of the flour, sugar, salt, orange peel, yeast and egg.
My menu: Scrambled esgsg
Cakes .66 cents..upside down cakes .99 cents
Fish: loxed, stocked in barrel
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