Grandma Delleplain Honey Twist Recipes

Steps:

• 1. Crumble yeast in a bowl with lukewarm water to soften.
• 2. Pour scalded milk over shortening, sugar,and salt. Cool milk mixture to luckwarm , add yeast and eggs. Beat in flour to make a soft dough.
• 3. Turn out onto a floured board and knead until smooth. Place in a large greased bowl cover, and let stand to rise until double in size.
• 4. When light shape into a long roll about 1 " in diameter. Coil the roll into a greased cake pan begining at the outside edge and working into the center to cover the pan.
• 5. Brush with honey topping and let stand to rise until doubled in size. Bake at 375 degrees for 25-30 minutes. It makes one large twist

Steps:

• For the cinnamon twists:
• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a shallow bowl, mix together the cinnamon, sesame seeds, cardamom, and brown sugar. Twist 2 pieces of dough together to form a rope-shape. Pinch the ends together to seal. Brush the dough with the beaten egg and roll gently in the cinnamon mixture until coated. Place on the prepared baking sheet. Repeat with the remaining dough. Bake for 12 to 14 minutes until puffed and golden. Cool on a wire rack.
• For the sauce:
• In a small bowl, whisk together the honey, lemon juice, powdered sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon cardamom until smooth. Pour into a small dipping bowl.
• Arrange the pastries on a platter and serve with the dipping sauce.

Steps:

• Cook sugar, and corn syrup and chocolate squares and milk on low to midume heat (232 degrees ) or until a small amount of syrup forms a very soft ball when dropped into cold water.
• Remove from heat, add vanilla and butter. Cool to lukewarm without stirring.
• Beat until creamy and thick enough to spread. This will cover two ( 8" ) layers top and sides.

Steps:

• Soften butter to room temp, and cream in remaining ingredients and continue creaming until mixture is well blended and fluffey.
• This will cover the top and sides of two ( 8" ) layer cakes.
• For LEMON FROSTING : add 1/2 teaspoon graded lemon rind and use lemon juice instead of vanilla.
• For PINEALLLE FROSTING : use 1/3 cup crushed pineapple with juice instead of cream.
• For ORANGR FROSTING : add 1 tablespoon grated orange rind and use orange juice instead of cream.

Steps:

• Soak beans in a large pot with water to cover over night.
• Drain beans and add with enough water to cover the beans, add salt and ham bone and cook until beans are almost tender.
• Add the remaining ingredents and cook until ham is falling off the bone. Serve hot.

Steps:

• Wash cucumbers thoroughly . Slice in half lengthwise. Peel garlic cloves, and split in half.
• Clean 7 masson jars in boiling hot water with lids and set aside.
• Add garlic, salt, vinegar, and water in a pot and hear to boiling. Remove garlic and put ( 4 ) halves into each jar.
• Pack cucumbers into clean hot jars. Add 2 tablespoons dill seeds and 3 peppercorns to each jar.
• Fill each with boiling pickling syrup to 1/2 inch from top of jars. Seal jars immediatelt. Process in boiling water bath for 10 minutes. Take out of water let set to cool and set aside for a week befor eating.
• For PLAIN DILL PICKLES just omit the garlic from the recipe. This makes 7 ( pint size ) jars of pickles.

Steps:

• Soften yeast in lukewarm water,
• Add shortening, sugar, and salt to milk. Cool milk to luckwarm and add yeast and beaten egg.
• Stir in flour to make a soft dough, turn out onto a floured board and knead until smooth ( about 8-10 minutes )
• Shape into rolls. Let stand until double in size bake at 425 for 12-15 minutes.