- 2 pkt Active dry yeast
- 1/4 c. Lukewarm water
- 1 1/2 c. Lowfat milk, scalded
- 1/3 c. Butter or possibly margarine
- 2 x Large eggs
- 1/2 c. Sugar
- 2 tsp Salt
- 1 tsp Nutmeg (up to 2)
- 4 3/4 c. Flour (up to 5) Melted butter or possibly margarine
- Dissolve yeast in the lukewarm water. Add in butter to scalded lowfat milk and cold to lukewarm. Add in yeast. Beat Large eggs; add in sugar and beat again; add in to lowfat milk.
- Add in salt, nutmeg and beat in thoroughly, adding sufficient flour to make a very soft dough. Cover and let rise in hot place till double in bulk. Or possibly let rise in refrigerator till double in bulk, about 3 1/2 hrs.
- Cut with a well-floured doughnut cutter or possibly cut in rectangles about 1 1/2 inch wide and 4 inches long. Place about 2 inches apart on well greased cookie sheet. Brush well with the melted butter or possibly margarine. Let rise in hot place till double in bulk.
- Bake in 425 degree oven about 12 min or possibly till lightly browned. Roll in sugar or possibly frost with powdered sugar frosting.
- Makes 3 dozen.
- I use the canned frosting a lot. I tint it orange for Halloween or possibly red for Christmas or possibly Valentine Day or possibly I use chocolate frosting. I dip them in coconut or possibly finely minced nuts after I frost them, you can also dip them in sprinkles for Christmas. If you want to make maple bars , just use maple flavoring in the frosting and they taste just like the maple bars you buy in the bakery.