Bake 20 to 25 minutes in a moderate oven.

From this quantity of material was made 20 cinnamon buns.

“KLEINA KAFFE KUCHEN” (LITTLE COFFEE CAKES)

Scant 1/2 cup lard and butter. 2 cups sifted flour. 2 whole eggs and the yolks of 2 more. 3 tablespoons sugar. 1/4 cup cream. 1/4 milk. 1 Fleischman’s yeast cake. 1/8 teaspoon salt.

The yeast cake was dissolved in the 1/4 cup lukewarm milk, a couple tablespoons of flour were added and mixed into a batter, and stood in a warm place to rise.  The butter and sugar were stirred to a cream, salt was added, the eggs were beaten in, one at a time, next was added the sponge containing the yeast, the lukewarm cream, and the sifted flour.  Grease slightly warmed Gem pans, sift a little flour over them, fill two-thirds full with the soft dough, set in a warm place to rise to tops of pans, and when quite light bake in a medium hot oven about 25 minutes.  The oven should be hot enough to allow them to rise quickly.  Put something underneath the pans in the oven to prevent bottom of cakes from burning.  These may be set about 8 o’clock in the morning if cakes are wished for lunch at noon.  These are not cheap, as this quantity makes only 12 cakes, but they are light as puffballs.  The Professor’s wife served them when she gave a “Kaffee Klatch.”  She doubled the recipe, baked the cakes in the morning, and placed them in the oven to heat through before serving.  The cakes should be broken apart, not cut.  The cakes made from this recipe are particularly fine.

GROSSMUTTER’S POTATO CAKES

1 cup hot mashed potatoes. 1-1/2 cups sugar. 1 scant cup butter and lard. 1 cup home-made yeast or 1 yeast cake dissolved in 1 cup lukewarm water. 3 eggs.  Flour.

At 5 o’clock in the afternoon set to rise the following:  One cup of sugar and one cup of hot mashed potatoes; when lukewarm add one cup of flour and one cup of yeast; beat all together, stand in a warm place to rise and at 9 o’clock in the evening cream together 1 cup of a mixture of lard and butter, 1 cup of sugar, 3 eggs and pinch of salt; add the sponge and beat well.  Stir as stiff as you can stir it with a large spoon, cover, set in a warm place to rise until morning, when roll out some of the dough into cakes about one inch thick, put in pie tins to rise, and when light, make half a dozen deep impressions on top of each cake with the forefinger, spread with melted butter and strew light-brown sugar thickly over top, or mix together 1 cup sugar, butter size of an egg, 2 tablespoons flour, 2 tablespoons boiling water, beat well and spread the mixture on cakes just before placing in oven.  Bake the cakes about 20 minutes in a moderate oven.  This is a very old recipe used by Aunt Sarah’s grandmother, and similar to the well-known German cakes called “Schwing Felders.”

AUNT SARAH’S “BREAD DOUGH” CAKE