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#Soak raisins in hot water 5 minutes to soften raisins, drain and pat dry. Divide raisins into 4 bowls. One for each rolled strudel. |
#Soak raisins in hot water 5 minutes to soften raisins, drain and pat dry. Divide raisins into 4 bowls. One for each rolled strudel. |
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#To each bowl add a heaping 1/4 cup of sugar, and 1/2 tsp. of cinnamon. Toss. |
#To each bowl add a heaping 1/4 cup of sugar, and 1/2 tsp. of cinnamon. Toss. |
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− | These cakes can be wrapped in foil and stored in the freezer after they are baked. |
+ | #These cakes can be wrapped in foil and stored in the freezer after they are baked. |
Revision as of 16:08, 5 March 2006
Description
Ingredients
- 4 cups flour
- 4 Tbs. sugar
- 1 cup lukewarm water
- 2 eggs slightly beaten
- 2 cakes yeast regular or dry
- 1/2 cup soft butter
- 1 tsp. salt
Raisin Filling
- 1 lb. of raisins
- 1 1/4 cups of sugar
- 1 Tbs. of cinnamon
- 1 cup melted butter
Directions
- Crumble yeast in bowl, add water and sugar stirring till mixture liquifys.
- Blend flour and butter with wire pastry blender.
- Mix well, mix in eggs, salt and yeast.
- Mix until dough is smooth and leaves side of bowl clean. Do not let rise.
- Divide into four portions and roll each out in a rectangular shape sprinkled with raisin filling, dribble 1/4 cup of melted butter over all and roll up like Jelly Roll.
- Prick roll with toothpick on top and sides to keep roll from splitting while baking.
- Place in greased baking pans.
- Bake at once in 325 oven about 30 to 45 min. or until brown.
- Soak raisins in hot water 5 minutes to soften raisins, drain and pat dry. Divide raisins into 4 bowls. One for each rolled strudel.
- To each bowl add a heaping 1/4 cup of sugar, and 1/2 tsp. of cinnamon. Toss.
- These cakes can be wrapped in foil and stored in the freezer after they are baked.