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Prep Time: 2 Minutes Cook Time: 0 Minutes |
Ready In: 2 Minutes Servings: 2 |
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Here are three recipes that where adapted from some Colonial recipes. The crème brulee is great! Ingredients:
2 fresh yeast cakes |
1 3/4 cups sugar |
1 tablespoon sugar |
2 cups milk, lukewarm |
3 1/2 cups flour |
3 large eggs |
4 ounces raisins |
4 tablespoons cinnamon |
1/4 cup butter, melted |
Directions:
1. Dissolve yeast and 1 tablespoon sugar in the lukewarm milk.
2. Add 1 1/2 cups flour; beat well.
3. Let stand for 1 hour, or until light. Beat eggs.
4. Add 1 1/2 cups of sugar, the eggs and remainding of flour.
5. Stir and mix well.
6. Pour into well-buttered 9-inch pie pans so that dough is no more than 1 inch thick.
7. Press raisins into dough about 1-inch apart. Let cakes rise at room temperature until they double in height. Mix cinnamon and remaining 1/4 cup sugar and sprinkle thickly over cakes.
8. The sprinkle with melted butter.
9. Bake at 350° as you would layer cakes, until cakes spring back to the touch and a wooden pick inserted comes out clean, 25 to 40 minutes.
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