Monday, May 11, 2020
Cinnamon Twists (aka: Cardamamas)
Mom (Clista) used to make these and take them to family camp when we were younger. I remember her reheating them at camp by placing the pizza pan over a big kettle of boiling water and covering with foil. Aunt Patti nicked named it cardamamas. Uncle Ron was particularly fond of them and especially liked the middle part. Mom would stay up really late the night before to make them. It got too labor-intensive while trying to get the family ready for camping.
Recipe makes two larger ones on12-inch foil pizza pans or 4 smaller ones on 8-inch foil pizza pans. If using the 8-inch pans you do not need to make the center hole and only cut 12 slices. You can purchase pans ar a dollar store. you may freeze by covering with foil. to bake after freezing; let thaw and rise before baking. She got this recipe from her friend Naomi Christensen
Ingredients:
For the dough
1/2 cup shortening
2 cups milk
2 tsp. salt
1/2 cup sugar
1/2 cup warm water with 2 Tbsp. yeast
7 cups flour
2 tsp. vanilla
2 eggs
1/4 tsp cardamom
1 cube margarine, melted
Filling mixture (makes a single batch you will need 2 batches one for each twist.)
1 cup brown sugar
1 tsp. maple flavoring
1 tsp. cinnamon
1/2 cup walnuts, finely chopped
Frosting (this is enough for both twists).
3 cups powdered sugar
1/2 tsp. maple flavoring
6 Tbsp. canned milk.
On the stovetop in a saucepan cook shortening, milk, salt, and sugar on high until shortening melts; let cool (very important). Then combine with the remaining ingredients (except melted margarine) and mix well. Let rise; then punch down the dough and separate into six balls equal in size. Then flatten the dough on a greased 12-inch pizza pans. With one doughed pan spread melted margarine and then top with 1/3 of the filling mixture. Continue this process until there are three layers. Cut the center with a cup and then cut the rest into 16 pieces. Twist each piece approximately three times. Bake at 350 degrees for 25 minutes. Remove from oven and drizzle frosting over the top of the twist. Makes 2 twists with 16 pieces plus the center for 17 pieces total.
Recipe makes two larger ones on12-inch foil pizza pans or 4 smaller ones on 8-inch foil pizza pans. If using the 8-inch pans you do not need to make the center hole and only cut 12 slices. You can purchase pans ar a dollar store. you may freeze by covering with foil. to bake after freezing; let thaw and rise before baking. She got this recipe from her friend Naomi Christensen
Ingredients:
For the dough
1/2 cup shortening
2 cups milk
2 tsp. salt
1/2 cup sugar
1/2 cup warm water with 2 Tbsp. yeast
7 cups flour
2 tsp. vanilla
2 eggs
1/4 tsp cardamom
1 cube margarine, melted
Filling mixture (makes a single batch you will need 2 batches one for each twist.)
1 cup brown sugar
1 tsp. maple flavoring
1 tsp. cinnamon
1/2 cup walnuts, finely chopped
Frosting (this is enough for both twists).
3 cups powdered sugar
1/2 tsp. maple flavoring
6 Tbsp. canned milk.
On the stovetop in a saucepan cook shortening, milk, salt, and sugar on high until shortening melts; let cool (very important). Then combine with the remaining ingredients (except melted margarine) and mix well. Let rise; then punch down the dough and separate into six balls equal in size. Then flatten the dough on a greased 12-inch pizza pans. With one doughed pan spread melted margarine and then top with 1/3 of the filling mixture. Continue this process until there are three layers. Cut the center with a cup and then cut the rest into 16 pieces. Twist each piece approximately three times. Bake at 350 degrees for 25 minutes. Remove from oven and drizzle frosting over the top of the twist. Makes 2 twists with 16 pieces plus the center for 17 pieces total.
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