If you're feeling a bit down in the dumps lately, there is no better way to renew your spirits than to gather your little ones and make a special treat. These bring back fond memories of childhood as we all gathered around an oak hewed table rolling out these delicious delights. There was nothing better than popping one into your mouth immediately after baking. The buttery brown sugar and raisins or currants brought a smile to our faces and melted away any dampened day.
They are easy to make and I'm sure you have most of the ingredients on hand already. Why not this weekend? If you prepare the dough the night before, they make a delicious Saturday morning breakfast treat.
4 cups flour
6 tsp. baking powder
1 tsp. salt
1 cup shortening
2 eggs
1 cup milk
Filling:
5 tab. melted margarine
1/2 cup brown sugar
2 cups currants or raisins
Glaze:
1 cup powdered sugar
1 tab. butter
milk to thin
Add dry ingredients to a bowl. Cut in shortening with fingers until mixture resembles small marble size balls. Add eggs and milk. Stir to make a soft dough. Divide dough into two halves. Roll one out 1/2 inch round to approximately 8 or 9 inches. Spread with 1/2 of the melted butter. Sprinkle with brown sugar and currants or raisins. Cut circle into eight wedges. Roll each into a crescent shape. Bake at 425 degrees for 15 minutes. Frost with glaze.
They are easy to make and I'm sure you have most of the ingredients on hand already. Why not this weekend? If you prepare the dough the night before, they make a delicious Saturday morning breakfast treat.
4 cups flour
6 tsp. baking powder
1 tsp. salt
1 cup shortening
2 eggs
1 cup milk
Filling:
5 tab. melted margarine
1/2 cup brown sugar
2 cups currants or raisins
Glaze:
1 cup powdered sugar
1 tab. butter
milk to thin
Add dry ingredients to a bowl. Cut in shortening with fingers until mixture resembles small marble size balls. Add eggs and milk. Stir to make a soft dough. Divide dough into two halves. Roll one out 1/2 inch round to approximately 8 or 9 inches. Spread with 1/2 of the melted butter. Sprinkle with brown sugar and currants or raisins. Cut circle into eight wedges. Roll each into a crescent shape. Bake at 425 degrees for 15 minutes. Frost with glaze.
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