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Prep Time: 840 Minutes Cook Time: 0 Minutes |
Ready In: 840 Minutes Servings: 16 |
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I found this one on a water-spotted and yellow paper that's ready to crumble apart. I think it may have come from an aunt, but it may have been from a woman in the church I grew up in. I remember having them at Christmas. Since the paper is crumbling I figured I'd better post it to keep it safe. THE YIELD IS A GUESS. THE SIZES OF THE CANS WERE NOT SPECIFIED. I tried to come up with the standard, US can sizes. I'll edit both once I've made it and correct it. If anyone makes it before I do please tell me how many it made for you. Ingredients:
6 eggs |
1 (12 ounce) can evaporated milk |
1 lb shortening |
1 cake yeast |
8 cups flour |
powdered sugar |
2 lbs ground walnuts |
1 cup sugar |
6 tablespoons butter |
2/3 cup honey |
2 (14 ounce) cans condensed milk |
4 eggs, beaten |
Directions:
1. Scald milk. Cool to safe temperature for yeast.
2. In a separate pot melt shortening.
3. Beat eggs.
4. Dissolve yeast in the warm milk. Add shortening and beaten eggs.
5. Add flour 2 cups at a time. Knead dough.
6. Cover and refrigerate overnight.
7. To prepare filling combine the first 5 ingredients in a saucepan. Bring to a boil.
8. Add beaten eggs and cook 2 minutes. Remove from heat.
9. Heat oven to 375°F.
10. Roll manageable portions of the dough very thin in powdered sugar. Cut in 3x3 squares.
11. Place 1 tsp filling in one corner of a dough square. Roll up, starting at that corner, and seal edges.
12. Place on greased cookie sheet. Sprinkle with powdered sugar.
13. Bake 15-20 minutes (lightly browned?).
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