posted by SandyOH 02-26-102 5:33 PM
this is in the 21st. Pillsbury Bake-off booklet (1970).
Peach 'N Berry Twists
1 package active dry yeast
1/4 cup warm water
2 to 2-1/2 cups Pillsbury All-Purpose Flour*
1/4 cup sugar
1/2 teaspoon salt
1/4 cup solid shortening
1/4 cup warm milk
1 egg
Filling:
2/3 cup (8-1/2-oz.) drained, chopped, sliced peaches (reserve 4 tablespoons syrup for Filling and Topping)
Reserved 2 tablespoons peach syrup
1/3 cup(3-oz.package)strawberry-flavored gelatin**
Topping:
3/4 cup sugar
1/2 cup dairy sour cream
1/4 cup butter or margarine
Reserved 2 tablespoons peach syrup
Oven 350 F. 12 rolls
Generously grease bottom and sides of 13x9-inch baking pan. In large mixing bowl, soften yeast in warm water. (No need to sift flour; measure by lightly spooning into measuring cup and leveling off.) Add 1 cup flour, sugar, salt, shortening, milk and egg to dissolved yeast; mix well. Stir in remaining flour to form a stiff dough. Knead on floured surface until dough is smooth and no longer sticky, about 3 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled in size, 1 to 1-1/2 hrs. Punch down dough. Roll out on floured surface to an 18x12-inch rectangle.
Add filling by brushing with reserved 2 tablespoons peach syrup; then sprinkle dry gelatin over lengthwise half of dough. Randomly spoon peaches over gelatin.
Fold plain half over peach half; seal edges. Cut into twelve 1-1/2-inch strips. Twist each strip 2 times.
Place in prepared pan, forming 2 rows of 6 twists each; press both ends of each strip firmly to bottom of pan. Cover; let rise in warm place until light and doubled in size, 30-35 minutes.
Bake at 350 F. for 25-30 minutes until golden brown.
Prepare Topping; pour warm Topping over arm twists. Serve warm or cool.
Topping: In small saucepan, combine all ingredients. Bring to a boil; boil 3 minutes, stirring occasionally.
*For use with Pillsbury Self-Rising Flour, omit salt.
**If desired, red or black raspberry, red or black cherry, mixed fruit or orange-flavored gelatin can be used. For rolls which are not as rich, reduce Topping ingredients by half; prepare as directed. Rolls can also be served plain or with your favorite glaze.
Recipe Contributor: Mrs. Margaret Simsic
Belgium, Wisconsin