Monday, August 12, 2013

Folk Festival Recipes 1

Funny Cake

Makes two 9 inch pies

Preheat over to 425 degrees Fahrenheit

This is a popular Pennsylvania German recipe. Mostly eaten at breakfast, but also fabulous for dessert. What's with the name? It's a cake in a pie crust with a lower layer that you actually pour on top during assembly and sinks to the bottom while baking.

Pie Crust
Makes two 9 inch crusts
2 cups flour
1 teaspoon salt
3/4 cup shortening (Crisco, butter, lard)
1/4" cold water
dash cinnamon

Cut shortening into dry ingredients until forms small peas. Sprinkle (gradually add) with water and toss with fork until ingredients stick together. Form two balls and refrigerate for one hour. Sprinkle flat surface with flour and roll each ball to 9 inch circle.

[Note: You can use Pillsbury refrigerated pie crust. Just unroll and go.]

1/2 cup butter
1 1/2 cups sugar
2 eggs
1 cup milk
3/4 teaspoon vanilla
2 cups flour
2 teaspoons baking powder

Cream together sugar and butter. Add eggs, vanilla, and baking powder. Gradually add milk and flour alternating the two. Mix well. Pour batter in pie shells and set aside.

1 cup sugar
1/2 cup cocoa
1 cup hot water
1/2 teaspoon vanilla

Combine sugar, vanilla, and cocoa in bowl. Gradually add hot water until smooth, pourable, paste forms. Pour chocolate mixture over batter.

Bake at 425 for 10 minutes. Reduce heat to 325 and bake for 35 minutes.

Sticky Buns

1 pkg active dry yeast
¼ cup warm water (110F – 115F)
1 cup milk, scalded
3 tablespoons sugar
½ teaspoon salt
3 ¼ cups sifted flour
3 tablespoons butter, softened
¼ cup brown sugar, firmly packed
½ teaspoon ground cinnamon
3 tablespoons brown sugar
[Optional: ½ cup raisins or chopped walnuts]

Soften the yeast in warm water. Let stand 5 – 10 minutes.

In a large bowl add milk to sugar and salt; mix thoroughly and cool to lukewarm.
Add 1 cup flour and mix until smooth. Stir In yeast. Add remaining flour gradually, mixing well.
On a floured surface, knead dough until smooth.
Put dough into a greased (buttered) bowl; grease (butter) top of dough. Cover; let rise in a warm place until dough is doubled, about 45 minutes.

Preheat oven to 375 degrees Fahrenheit.

Punch dough down and roll into a rectangle about ¼ inch thick. Brush with the softened butter and spread evenly with ¼ cup brown sugar and cinnamon.
Roll up as if making a jelly roll and cut into slices about 1 inch thick.
Place slices, cut side down, in a buttered 13x9x2 inch pan. Cover; let rise until doubled.
Sprinkle top with remaining brown sugar [and raisins or nuts or both].

Bake at 375F 20 – 25 minutes.

Makes 12 to 15 buns.

This picture isn't quite right, but the best I could find.  The top should be more gooey. :-D

We like them best warm. Others like to split them and heat them on a grill or griddle.

If I lost you with the sticky bun won't be making fastnachts anytime soon. But you will adore the AP Cake recipe! Those will be posted tomorrow.


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