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LONG JOHN ROLLS

FROM THE EDITOR'S DESK

In this week's Amish Cook column, which appears in over 100 daily newspapers from coast to coast, Elizabeth talks about visiting her daughter Emma's house for breakfast. At the morning meal, Emma served "Long John Rolls." These doughnut-type pastry are delicious, an Amish favorite passed down through German generations. If you fix them, be sure to eat them quickly, as they will get pretty hard and stale after a few days. Like many Amish recipes, the origin is unclear. But the name "Long John Roll" has stuck.

Here is the recipe.

2 packages of dry yeast
1 cup of lukewarm water
1 cup of lukewarm milk
1/2 cup of margarine
2/3 cup of sugar
2 eggs
1/2 teaspoon of salt
1/8 teaspoon of nutmeg
6 or 7 cups of flour

Dissolve yeast into lukewarm water. Scald milk and let stand to cool then blend together margarine, sugar, and well-beaten eggs. Put in nutmeg. Put the milk in the yeast and water and add 3 cups of flour (until it is easy to handle). Put in warm place; let rise till double. Roll out and cut into oblong pieces. Let rise again. Fry in deep fat. Frosting may be added if desired. Makes 3 dozen.

To see Elizabeth's answer to a reader question on how to freeze vegetables, go to ASK ELIZABETH.

If you would like to see The Amish Cook weekly column in your local newspaper, please contact your hometown editor.

Kevin Williams
Executive Editor
Oasis Newsfeatures

 

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