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Featured Cookbook
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Book Description
River Road Recipes is the nation's #1 best-selling community cookbook series. This cookbook features classic creole and cajun cuisine. These 650 recipes include the basics like "how to make a roux". This is the "Textbook of Louisiana cooking"
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River Road Recipes: The Textbook of Louisiana Cuisine
Authors: Junior League
Date:
ISBN: 0961302631
Publisher: Favorite Recipes Press
Plastic Comb
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Makes a large quantity
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1 1/2 cups butter
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1/3 cup flour
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2 packages yeast
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1/4 cup water
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1 cup milk
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1/4 cup sugar
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1 teaspoon salt
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1 egg
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4 cups flour
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Cream butter and 1/3 cup flour. Roll or pat between wax paper to 12x6-inch rectangle. Chill.
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Dissolve yeast in 1/4 cup water. Scald milk, sugar, and salt together. Cool to lukewarm. Add yeast and egg and beat. Stir in 4 cups flour. Knead one minute.
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Roll to 14-inch square. Place butter mixture on half the dough. Fold other half over and seal. Roll to 12x20-inch rectangle. Fold left end one-third over and then fold right end over (fold like you do a letter). Roll again to 12x20-inch rectangle. Repeat twice. Chill in 30 minutes.
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Divide into thirds. Roll each to 9x12-inches. Cut into 3-inch squares.
Blend together the following:
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1/2 cup butter
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1/2 cup sugar
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1/2 cup chopped nuts
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Place 1 teaspoon of this mixture on each square. Fold over and pinch edges. Let rise 1 hour.
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Bake in 425 degree oven until golden brown (about 15 minutes.)
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Glaze with confectioners sugar glaze (powdered sugar and water).
MRS. LENTON SARTAIN
More From This Book:
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Danish Pastry
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Baked Corn and Ham Casserole
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Eggplant and Ground Meat Casserole
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