Fern Waddel (grandmother of Jane
Waddel)
Traditional Christmas Family Breakfast now spanning 5 generations
Ingredients:
1 cup milk, scalded 1 pkg.
yeast
2 beaten eggs 1
cup margarine (2 sticks)
4 cup flour 1/4 cup sugar
1 tsp. salt
Instructions:
Scald 1 cup milk then cool.
Combine flour, sugar, salt in large bowl. Cut in margarine until like coarse meal.
Dissolve yeast in 1/4 c. warm water. Add to the flour mixture: yeast, warm milk, and beaten eggs. Combine lightly.
Cover dough tightly.
Refrigerate at least 2 hours or up to 2 days.
Divide dough in half.
Keep one half cool. Roll other
half into 15” x 18” rectangle.
Divide
rectangle into 6” x 15” sections (don’t cut yet).
Spread half of filling on two
sections. Cut sections.
Place middle section with filling on
top of other section with filling. Then
place the section with no filling on top.
Cut dough into 15 strips.
Pick up a strip and hold the ends then twist in opposite
directions. Pinch ends to seal. Place on greased baking sheet. Shape top to form a cane. (repeat for remaining strips) (Or leave straight for “peppermint stick
look”.)
Bake immediately. 350
deg. F. for 20 minutes.
Cool on wax paper.
Frost lightly with powdered sugar frosting.
Filling: Powdered
sugar frosting
1 ½ cups grated apple 1/2
lb. powdered sugar
1/3 cup sugar 1
tbsp. margarine, melted
1 tsp. cinnamon vanilla
flavoring
tint with red food color Add
milk to desired consistency
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