Parkerhouse Rolls

Recipe is from Janet Clark.

2 cups milk, scalded
2 yeast cakes
1/2 cup warm water
1/3 cup sugar
1/3 cup soft shortening
3 eggs
1 TB salt
6-7 cups flour

Dissolve yeast in warm water then add all ingredients to cooled milk to make a soft dough. Beat well. Knead until smooth and elastic - 10 minutes. Cover and let rise at 85 degrees until double in bulk. Turn under. Shape. (Or let raise 2 times before shaping.) Allow to rise until double in size - 1 1/2 to 2 hours. Bake 12-15 minutes at 400 degress. If dough is refrigerated, allow to warm 3 hours at room temperature before shaping.

To freeze rolls: Bake 20 minutes at 250 degrees, freeze. To serve: bake 10 minutes at 375 degrees.

Swedish Butter Horns

The following recipe is from Mazie and Janet.

Pot de Creme au Chocolat

Recipe is from Janet Christensen Clark.

¼ lb German’s sweet baking chocolate
1 TB sugar
½ cup cream
2 egg yolks, slightly beaten
½ tsp vanilla
Whipped cream

Melt chocolate over hot water. Gradually stir in the sugar and cream until smooth. Remove from heat. Slowly blend into egg yolks and vanilla. Pour into small individual dessert dishes or demitasse cups (use demitasse spoons for eating with these). Chill. Serve with garnish of whipped cream. 4 servings.

(It tastes just as good without demitasse spoons, but you do need to use small dishes as the servings are very small but it is so rich that you can’t eat too much. Sure is good though.)

Turtles

Recipe is from Janet Christensen Clark.

2 cups cream
2 cups white sugar
1 cup white Karo
1/3 cup butter
½ tsp salt
1 tsp vanilla
Pecan halves
Dipping chocolate

Warm cream to a scald, but do not boil. Take 2 cups white sugar and 1 cup white Karo and 1 cup of the warmed cream and stir. Put in heavy kettle. Cook for 10 minutes at a boil, stirring frequently. After 10 minutes add other cup of warmed cream, slowly, so it won’t stop boiling. Cook 5 minutes more.

Add 1/3 cup butter, a little enough at a time to keep boiling. (A piece the size of a walnut at a time.) Add candy thermometer and cook to 226 F. on a dry day or 227 F. on a wet day.
Remove from range and add ½ tsp salt and 1 tsp vanilla. Let set off range for 30 minutes. Beat once in a while.

Butter waxed paper and put approx. 1 – 3 pecan halves around on paper and then put 1 tsp caramel candy on them. Let set before dip – about 3 hours – and then push together before dip.
Grate dipping chocolate and melt over hot water (do not get chocolate so that it feels warm, it should be melted but feel cool to the touch). Pick up patties, dip quickly, cool quickly.

Makes 68 turtles with 2 ½ pecans each.