3# sugar
3# shortening
4 oz. salt
1# milk p. (powdered milk)
1 pt. eggs
1/2 # potato flour
lemon
nutmeg
color
1 gal. water
12 oz. yeast
Butter (??) (maybe butter the pans)
3 oz.– rolls
sweet dough
Also See
Original Recipe
Sweet Rolls
Tag: Sweet Rolls
A sweet roll or sweet bun is a baked, yeast-leavened breakfast or dessert food.
Pecan Glaze’
(A)
- 4 lbs. sugar
- 3 1/2 lbs. glucose
- 1 1/2 pts. water
(B)
- 3 lbs. pecan halves (not salted)
- 1/4 lb. butter
(C)
- 1 oz. salt
Preparation
- Obtain large copper kettle
- Grease marble slab with pure lard
- Obtain spatula for spreading
- Obtain canvas gloves
Step I
Place ingredients under (A) in copper kettle and mix well, Cook to 300° F.
Step II
At 300° F. turn flame down low. Add (B). Stir constantly for 3 minutes.
Step III
After stirring 3 minutes, take off the fire and add (C). Mix (C) in well.
Step IV
Pour on greased slab. Spread as thin as possible with spatula.
Step V
Cut batch in half for easy handling. Turn the batch over with hands (wearing gloves). Stretch out as thin as possible with hands.
Step VI
Cut into large pieces with a caramel knife while batch is still hot. Store in a cool dry place in large can. Keep can covered.
Special Comments
- Pecan Glase’ is a high grade candy can be made weeks in advanced.
- Scraps and crumbs maybe crushed and thrown into nut batch at 290° F.
- Pecan Glase’ will not spread as easily as peanut brittle. The pecans must be spread out by force to prevent piling up in the center.
Also See
Original Recipe
Pecan Rolls
(A)
- 7 lbs. sugar
- 6 1/2 lbs. glucose
- 1 1/2 qts. of 12% cream
(B)
- 2 qts. canned milk
(C)
- 1 lb. butter
(D)
- 2 oz. vanilla
- 2 oz. salt
Preparations
- Slice divinity (Lesson IX) into strips 5″ by 1 1/2″
- Large flat pan. Spread 5 lbs. of pecan halves in the pan.
- Obtain 2 spatula knives and a pair of canvas gloves.
Step I
Place (A) in kettle and mix well. Bring the mixture to a boil
Step II
After batch comes to a boil add (B) slowly, stirring while pouring. Then add (C)
Step III
Cook on up to 240° F. (242°). As batch approaches 240° it will get heavier. To prevent scorching it must be stirred constantly. Turn flame down to medium when batch reaches 235° F.
Step IV
Take off fire at 240° and add (D) mixing in well. Place the kettle on an open-end can beside table, where pan of pecans is placed.
Step V
To dip divinity use 2 spatula knives. Dip one spatula knife into the caramel, then place a slice of divinity on the knife that has been dipped. Place the other knife on top of divinity and dip the two knives (with the divinity in-between into the caramel. Lift out and scrape the excess caramel off the bottom knife. Throw the dipped divinity into the pan of pecans. Then roll the dipped divinity in the pecans with the hands. To speed process one man may dip and another roll. Pecan rolls may be sliced as they are sold.
Special Comments
If caramel becomes hard while dipping it may be reheated after adding an additional 1/2 lb. glucose. Agitation of caramel batch in the dipping combined with particles of divinity tends to turn the caramel into fudge. The glucose prevents this change.
Also See
Original Recipe
