½ cup lukewarm water
1 ½ cups lukewarm milk
2 tablespoons melted butter
½ teaspoon salt
1 teaspoon sugar
3 cups sifted flour
Dissolve the yeast in the water. Allow to soften for 5 minutes. Beat the eggs, add the milk, butter, salt, and sugar. Add the yeast mixture and the flour, beating until smooth and well blended. Cover and set aside in a warm place for 15 minutes. Preheat oven to 400° Fill buttered muffin tins about half full. Bake in a 400° oven for 15 minutes. Serve hot with plenty of melted butter and raspberry jam.
(Or make your own special design)
1 cup butter or margarine
¾ cup sugar
1 egg, or 2 egg yolks
1 teaspoon vanilla
2 ½ cups flour, sifted before measuring
¼ teaspoon salt
Heat oven to moderate (350°). Cream butter or margarine and sugar together thoroughly. Add egg and vanilla and mix well. Combine flour and salt and sift together. Stir into butter mixture and combine well. Place dough in a cookie press and push through into circles, fingers, hearts, etc. onto an ungreased cookie sheet. Bake 12 to 15 minutes or until delicately browned at the edges. Makes about 5 dozen. This dough should be pliable. If it gets too warm, chill it a little while. However, don’t let it get too cold or it will crumble.
1 package orange gelatin dessert
⅔ cup well-drained crushed pineapple
1 cup (½ pint) heavy cream, whipped
Line bottoms and sides of dessert dishes with cookies. Prepare the package of orange gelatin dessert according to directions on package. Chill until thick and syrupy, then whip with a rotary egg beater until frothy. Fold in the crushed pineapple and then the whipped cream. Pile lightly on top of cookies in dessert dishes. Chill thoroughly. Makes 6 attractive servings.
1 ½ cups fresh cranberries
6 tablespoons seedless
6 tablespoons honey
6 tablespoons water
1 tablespoon flour
Cook together cranberries, raisins, honey and water until cranberries are soft. Combine flour with a few drops water to make a paste. Add and cook until slightly thickened. Pour mixture into a buttered cookie sheet. Cool, then cut into bars.
Magazine: Monkee Spectacular
Editor: Ralph Benner
Publisher: Laufer Publishing Co.
Pages: 44, 46