7/25/2019 Swedish Tea Ring

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1

THE POST-STANDARD, Syjacus*,

N.

Y,

Thursday

October 5,

RESOLVED: Biqger, Better Breakfasts for Everyone

A SWEDISH TEA RIN G , pictured in the fo r e g ro und,

t

made with

an

orange

flavored

basic

roll recipe,

is

a

handsome. Healthy addition to any brunch or break-

fast The dough

is

rolled

as for a

jelly roll,

formed

THIS YEAR'S Newspaper Food Editor*' Conference

got oft

to

a bubbling start,

with a flavorful brunch open-

ing day Along

With the indispensable eye-opener juice

ift ie such eye-catching

treats 5grapefruit halves

gaily

g a r r t i s h e d ,

orange crfipes

h

and a very handsome Florida

version-

of a

Swedish

tea ring

Y ou can

Ulvs advantage

of

co mement

and low-

priced f r oz en orangejuice

concentrate .

Take a tip from

food editors

t * - y these

citrus-

filled

rolls

onjour fa mi l y

1

Florida Orange R o l l s

(Basic Recipe)

2

pkffs.

of cake jeast, diy or compressed

44

cup

luke\varm FloridPorange juice

% cup shortening

%

C t i p Florida

Otfittge

juiit, heated

% cup sugar

1,

tablespoon

salt

3

cgs,

i^cll

teamen

534

to 6 cups

Bitted

all-purpose f lour

Sprinkle yeast in lukewarm orange

juice ,

let

sEa r td

3 to 10

minutes , sLr until

yeast

is

thoroughly

dissolved

Add shorteningto healed orange juice, stir un t i l niehed,

pour

over

sugar and

sal t

in

mixing

bowl,

cool

to luke-

wa r m .

Stir

in yeast

mixture.

Add

eggs,and

thiee

cups flour, and beat

well.

Ad d

remaining Hour to make a soft dough. Turn flour onto

a floured board, knead gently

until

smooth

and

elastic.

Divide

d ou gh

in thirds to

make Swedish

Tea

Ring,

or

Glazed Orange Rolls.

Place remaining

dough

in

oiled

bowl; turn once to

bring

greased

side

up. Coyer

bowl tightly

with

alumi-

num fo i l . Place

In

refrigerator to

use

when desired,

dVf i r a period cf 3 to 4 days. Place reserved dough in

oiled bowl turn once to bring greased side up.

Cover,

and let rise

in warm.

place (80 F. to 55 F.)

u n t i l doubJ? in bulfc. Use to make desired recipe. To

materoils after

storage in

refiieecator. w i n c h d ownand

removehalf

of dough.

Allow

to come to

room tempera-

ture. Follow reciJW directions.

Glazed

Orange

Rolls

1/3 haste Florida

orange: roll

recipe

mellej butter

into a circle and then sliced .Slices are

then turned

on

their side, allowed to rise, then baked for

Ihe

re-

sulting mteiesting looking ring Serve

it

warm

for

extraflavor.

minutes

'Makes

1

dozen rolls.

To

slice

Brazi l nuls, Cover

shelled nu ts with cold

water and bring slowly to a boJ

T

simmer

5 minutes;

drain

Slice

lengthwise

N

Swedish Tea Ring

1/3 basic Florida orangenil

recipe

1 tablespoon melted butter.

1-4 cup

sugar

^ - i

teaspoon

cinnamon

% cu p chopped citron, cherries, nub and raisins

Roll

doughinto reclangle 12 x 15x

Vi inches

Brush

with' melted

butler;

sprinkle with sugi ,

cinnamon/

citron,cherries,

n u t s

and raisins. Roll as for jelly roll.

Place on greased baking sheet.

Form intg circle and

seal

ends fi rmly together. Cu t

1-inch slices almost

th rough

with scissors Turn each

slice

partly

on.

its side, Let

nst

u n t i l double

In b u lk .

Bake in moderate ly^ hot ov en (375" F .)

20

(o 28

minutes, Whi lestill warm frost with sugar glaze ,made

from^ cup

sit ted

confectioners ' sugar and three tea-

spoon

*water.

G arni sh wiih additional

citron,

raisins

an d iiuls.

Mak e s

on e

10-inch ring.

Fo ix ive r s

r

too, are &simple and simply delic ious

breakfas t innovation.

Serve them solo

or

filled, with

creamed

eggs

an easy way tow incompliments.

Creamed

Eggs in Popovers

V t cup

sugir

V t teaspoon cinnamon

ft

cup Floridaonnft juice

4

ip

sugar

1 tablespoonbutter

Brazil nut *1rc**

Hoi]

dough

mlo rectangle 12

x

1 5x

%

inches Brush

with

melted

b u t te r , sprinkle with

s ugar

an d c innamon.

Hall as

fo r

jell y roll; cut into

Iinch

slices Combine

o rang e juice,butler

an dsugar in

sAucepan.

B ring to a

boil and

boillor 6minutes. Pour s y rup

into

2>4- lnch muffin

pAni. Syrup must

not be hot wher i

rolls are placed inloit . Brop

i n

several Braziln utslices.

P I

see

r o l l f , cu t side do wn, in th e orange syrup. Lei

unt i l

d r j i r t > T f - tn b u lk .

Bahe In

moderately hot oven {375*

F .)

2(1

to

15

cup butler

%

cup nil-purpost

flour

1 tbdjv skit

2

tsp.

dry mustard

'/i l & p . pepper

l'/i cups cooked pea*

J

4 rtip c h a p p e d

canned pimi*nt*i

Me]I butter .

Ad d

flour,

salt,

mus ta rd and pepper;

blend

G radua l l y

ad d

re liquefied

ins tant crys tals and

cook over

lo w

heat,

s tirring

c o ns tant l y , un t i l thickened.

Add eggs, peas

and pimienlos;

atir. Cook

10 minutes ,

s tirring frequency, or u n t i l thoroughly heated.

Serve

creamed

eggs

in

popovers. Serves

H4.

( a c c o r d i n g

to

p a c k f t g e d i r e c -

tions)

24hud-cooked tggs,

sliced

f cu

ps

reliquefied

Instant

non-tit

dry milk ti-ys'.als

Giant

Popovers

cups

whal

egg i (ahvul 8-3 mtdillfn-iilnd

l',4

cups

reliqueOcd ImtMit

noa-fat

dry

milk

crj-s.lals

(nccordini; to pnrhAjcc dirnfinns)

2 ' , - i

cnp sifted

ftU-pttr^itM flour

tenspoon M il

\k cup butter, meMed

Heat ggs sl isfi 'ly . Add relique/ierj cryslals find

butter; beat until blended. Gradual ? beat flour

and

s i l t

mto

J ? g mislu se. T urn into I D well-butlered 5-

ounce

custard

cup,

Plac&

on

jelly

roll

pan.

Bake In

moderate

oven

(375*

F .J 1

hour.

C ut < hi in I ht

b a s i c cereal breakfast Or, if y o u r

family likes F i e n c h toa^

try

Orange F r en ch

Toast

Ho unds

served plain or \rilh i \arrn maple-blende^ syrup.

C O K N - C B I S P E N E D CORNED BEEF HASH

1 egg ,

beaten

2

cupspanc ak e

mi x

Combine coffee

and

cream;

mix in

bdatenegg .

Add

all

ai

once to pancake mix in bowl, stir together until

smooth Pour

onlo hot greasei

griddle.

A

scant cup

batttr makes a f i v e - in ch

pancake,

Cool u n f j l bubbles

set.

then

turn and

oool

other

side Recipe makes

6-8 large

2 cups corn

f lakes

01 1 15^-ounce can chimed

cup packaged cor n flake corned beef

hash

crumbs fa cup

undi luted ev^po--

te teaspoon salt rated

milk

1* teaspoon pepper

If using corn

flakes , crush

mlo f i n e

cvumb- Combine

corn flake

c i L i m b s

salt and

pe ppe r

C ut corned beei hash

into \4 - in t t i & i i ? 5 . Dip s l i c e s in e vapo

r

? te d mi l k ,

r o l l

in

corn flake C i u m O s n u r t u r e

Place

slices

m

a l u mi n u m foi l-hned s h a l S m v

pa n Do not crowd Bake m moderate oven

( 3 5 0

B

F)

about

20

minutes.

Serve

hot.

Serves

4.

O R A NG E F H E N C H TOAST ROUNDS

COFFEE DATE NUT LOAF

2

CUpisifted H ou r (all purpose, c n i i c h a d )

4 teaspoons

baking powder

I teaspoon salt

1/3

cup walnut m e a t s ,

ch&pped

2/3 cupftu^ar

3

4

cu p date* p i t t e d , f ine ly

chopped

1 C up culfee

t j n s t a n t or r e gu l a r )

p

extra strength

1

egg.

teaIon

]

s teaspoon b a k i n g snda

2 tablespoons reeUed butter

or

other phortening

Si f t an d

m ix

f l cu i ,

baking

powd e r , salt an d

sugar

s l i rinwalnutsand dales Combine th e c x > f f e e . egg, baking

soda snd butter;

ad d

al l

at

once 1 0 d r v ingLOchen is .

Stir Ju*l cncueh

to

moisten insiedcnt?. Tuin mlo

vell-j ]eased l o a f p.tn, I c U i n ^

it

s l a n d 2 0 m m u l e s before

b a k i n g

Bake i n n i o t l c i a l e oven (373* F) for one

Jiour.

WHI CH BrEEAKF I ST FOR Y OU* A sinplc piece

of l ighlly bulleied l o a M

P I

a n 'Ceh i? ^ ^ d ^ c of p a n c a k e

topped withl u sc i o u s f i u i l ' Th e calouc cou n t

iji g b n u t

trie

same

Th e swcei stc^tcl (no o ne

would

evci g.uers)is Ih e

s p r - ci?l

d iOt -pdCk f r u i t

jo u canfind

at

y o u rgracei 'snow.

Th e f r u i t sweet and

syrupv

l ik e

ihc logular k inct ,

with

on l y a b ou t

half (h e h a l e f u l

ca lor ics Y ou

ca n us e

al l

o f th e ft

u i t s

peaches pe a

L

^

cb e rues

appricol

ft|

tigs,

applesauce,

pineapple,

fruit cocluaU, plums srd grape -

f r u i t

scctio.ns^jn

b n k e t f ^nd frozen demerit

or

right

out

of

th e

cgn Wl i y nol try

D I E T

O V E N

PANCAKE

teaspoon

sa l t

cup

orange juice

cup shortening

c u p confectjoneis' sugar

3 cups

corn

ilakcs

or

3

,i cuppackaged corn flake

crumbs

8

slices

day -o ld

b re ad

2 e g g s

If using corn f l a k e s , cniEh i n t o f ine crumbs Re move

crusts from

biead

slices cut ting one large i c u n d

from

each slice Combineeggs, ^ a l t

snd

orang3 juice ;beatwell.

Dip

biead

rounds

in egg

m i x l u i e , then in

com

H a k e

crumbs

Brawn

on both sides m heated

shortening

Sift

cdtl/ectjCneis' sugar over tcast rounds and serve at onCe.

4two rounds each

ON A BRIGHT morning, s u i p r j s e the faraiJy with

in th e round. This idea, ahtlp-youtsell one ,

f e a t u re s broilea ENGLISH ROU NDS toasted English

mu ff i n

halves , topped with eggs and cheese , and

Tinged

with a ruffle ofbacon.

E N G L I S H KOtNDS

6 eggs,

slightly

beaten 12 slices

bacon

1/3 cupm

1

It 3 large English

muff ins

teaspoon

salt

%

(1-ounce)

slice;process

ew

grteins pepper American

cheese

Combine eggs,milk, salt

and

pepper. Sciamble eggs

in a warm buttered skillet

Broil

bacon until part ial ly

done. Split m u f f i n s , toast

an

d

butter

v t h j l e hot Spoon

scrambled

eggs onto

each

m uf f i n in

a

neat m ou n d .

M a k ea ring, using 2 slices bacon, aroundeggson each

m u f f i n .

Cut

each

slice

cf

cheese into quarters. To p

eggs

with apiece of

cheese

and place under broiler (SaC ^ P)

for

2

minutes, or until

cheese

relaxes

and

bacon crisps.

Serves6

IN

ADDITION

to pjping-hot

heavenl y cofiefi,

y ou

m igh twish lo try the delicious b re ak fas t recipes ree&m-

me nde d wi th

ful l coffee flavor

Coffee-and-cream

pan-

cakes are tasle-tempting^ and the

coffee

date nut

loaf 's

another morning t rea t

. COFFEE PANCAKES

1 cup cold coffee,

(instant

01 regular)

double

strength

1 cupmedium

cieam ^heavy,

i

light)

1 c an diet-pack

cocktail

4 eggs

^n c u p f l o u r

^

leaspoon salt

2

tablespoons butter or

po\vde

r

ed

sugar

l emon wedges

Drain hint oocltta.il, reserving j u i c e . Beat eggs to a

with

Jtom,

sal t

and

J

cup

or

th e

luice .

M eH

butter

in

a heavy sk i l l e t pour bat te rin an d bake i rnmedcatQly

in a

hot

oven (125)

for 20

mmules or u n t i l pancake is

puffed an d

golden

Thepancake should

i i ^ e T i igh on the

perimeter

an d

be flat in the center. Dust lightly with powg>red sugar

and serve

with

waim fruit cocfc ts i l and lemon wedges.

Makes

5

servings

1 - 4 2 calories

each

Tiv

these

quick easy treats fo r

"some-thing

special

a t

th e breakfast table

B A K E DEGG-TOMATOCUPS

Inthemorning,

nothm'

couldbe f iner than BAKED

E G G - T O M A T O CUPS For

each sunny

serving, brush

out side of an eniichedbread slice (ciust?removed} with

melted, but ler

Spre^f i

thesecond

Side

u it t l

catsup. Form

9 bread cup by gently

pissing

the

sl ice ,

buttered side

do-vi), into a large c j ^ t ar d cu p Bieak an efig into th e

cup

center an d bake in e

moderate oven (3 ? a F)

for

about15 to

20

HERB FR ENCH TOAST

W I T H

C R E A M E D CHIPPED

Your brunchhwtess v

r

if h a f lair for suiprisss,seives

HERB FRENCH TOAST

"\V1TH

CREAMED CHIPPED

BEEF

Her

method

is

simple: Season a

French

toast

egg-

milk mixturewitScai an-ayseeds icsemsry,

and

salt,D Jp

Fiench bread

strips

(3 ofequalsize cut from each I

-inch

bread sliced i n to th e mixture an d brown t> n both sides

in

a hoi, well-greased skiHel Top with creamed chipped.

besf (may tic made Ihe

night

bciore and rehealeu)

and

serve immediate ;.

C H O C O L A T E -CINNAMON TOAST

Timed for a teen's quick breakfast is C H O C O L A T E -

CINNAMONTOASr Top hot

toast

slices with aspread

made

from

equal parts softened butl^i and instant

cocoa .

mix,blended

with a

littlem i l k

and

spikedwith cinnamon.

TryTropicalRolledPancakesfor runch

H ERE' S A S U M D A Y

M O & N I N G breakfast t h a t lea-

lu res pancakes dressed up

and heady

to rve

lamily or

^ucsls The p a n c a k e s arc pre-

pared

ahead

of lime, rolledl

an d kept warm iti

o \ e n

chfcN

in g

disk Or electric ikill*L

Garnish

with shredded coco-

nut

and

Mandarin

'

orange

sections lopped with \uhifipcd

orange blHl*r

s f i h < J t

cocOTUt

Syrup

Added

tit

radian:

Canadian

bacon,

plenty aT colfce and

dishes

of

sliced peaches ahd

blueberries wllli

cream.

FANCY 1O L L ED

P A N C A K E S

buttermilk puicakei

eh ret

fed

coEonuc

JUandiTEii oruire

nrinre juice

grate*

ornse

tin

coconut ymp

tulkr

Prepare

t h i n

pancake batter * your

fa-

v o r i t e recipe or mix. Al l ow

V i

cup but le r lor

each

S-mch

pancake and 3 pancakes per

serv ing. Try m th -usual

Roll each pancake w h i l e

hot

Place pancakes tide-by-

si

da BO thcj

starrol'eJ, K**p

hot m n very slow oven

C 2 5 0 F) , n electric skilletset

at fne

same

temperature, or

on

s heated

tea?.

W h e n resdy l(? serve sprin-

kle sh redded eocnnu t gcnftr-

ousH oifcr tsen lennnf. Top

withdrained

nfandarin

oranec

sections,

COCOSUT

Bjluto Iv i ' f t

narlji

syrop in

doubk

bailed with

one part hoi walcr.Serve A*L

{Coconut jyritp- is aTellable

In

food

specially stores or lhc

Rourmct section of dCpSH-

menl

stores*,

ItRirPED

ORANGE BLTTEI l

f-i ]Hrviid

hatter

(*ne s l k k l

'i

tvf

i > T * n ( t e jaln

IS

leMpoanji

cAxnelr-frated

tirange find

Wh p butler In mi xe r unl i l

and

fluffy

Ad d

orpnpcc

and rind Elerid IhoT-

Chil l Pomi mi n

trtfft hul lc r pad'Hlef,

melon

ball culler

or measur-

ing

OR A NGE S A ND C OC ONUT S,

f i f t

from the tropics , turn plain partialt tK into I

epecial-oecasion

dh h

(or Simday

b r ea k fa s t

Prepare those in

a d v a n c e ,

fhn

wver

with ho t

coconut strup n f t d

whippe d orange

b u t le r .