Makes 12
Dough:
2 cups all-purpose flour
4 tsp. baking powder
1 tsp. salt
½ cup Crisco shortening (golden or reg.)
1 cup milk
Filling:
1/3 cup golden Crisco shortening
¾ cup brown sugar, lightly packed
1 tbsp. cinnamon
½ cup raisins
Instructions
Dough:
Combine the first 3 ingredients in a mixing bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse oatmeal. Add milk all at once to the dry ingredients and stir with a fork until a soft dough is formed. Turn dough on a lightly floured surface and knead gently 8 to 10 times. Roll out to a 12-inch square.
Filling:
Gently spread shortening over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly over the top.
Roll up dough like a jellyroll. Seal edge. Cut into twelve 1-inch pieces. Place in a greased muffin tins. Bake at 425 F for 14 to 18 minutes. Remove from pan and cool on rack. Serve warm.
Pauline Therrien
IngredientsDough:
2 cups all-purpose flour
4 tsp. baking powder
1 tsp. salt
½ cup Crisco shortening (golden or reg.)
1 cup milk
Filling:
1/3 cup golden Crisco shortening
¾ cup brown sugar, lightly packed
1 tbsp. cinnamon
½ cup raisins
Instructions
Dough:
Combine the first 3 ingredients in a mixing bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse oatmeal. Add milk all at once to the dry ingredients and stir with a fork until a soft dough is formed. Turn dough on a lightly floured surface and knead gently 8 to 10 times. Roll out to a 12-inch square.
Filling:
Gently spread shortening over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly over the top.
Roll up dough like a jellyroll. Seal edge. Cut into twelve 1-inch pieces. Place in a greased muffin tins. Bake at 425 F for 14 to 18 minutes. Remove from pan and cool on rack. Serve warm.
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