Why is it food always tastes better at the farm? The day we entered the kitchen of Louise Allen, the tantalizing aroma of baking cinnamon bread met us at the door. A cup of coffee, freshly baked coffee cake and the friendly conversation of Louise and her family will always be remembered. We were searching for a home to buy. The Allen family made us feel as though a small farm was the answer to our quest. That happened sixty-two years ago. We still live at Hidden Meadows Farm and seeing this recipe written in my book brings back pleasant memories.
1 Cup Milk
3 Tblsp Butter
3 Heaping Tblsp Sugar
3/4 tsp Salt (or 1/2)
2 1/4 tsp Dry Yeast
1 Egg – Beaten
1 1/2 tsp Vanilla (or Lemon flavoring)
Heat milk to warm. Add butter, sugar, salt, yeast. Add egg & vanilla. Add flour until it feels like Bisquick dough. (You’ll know when it’s just right)
Turn out on floured board & kneed til smooth.
Let raise til double in bulk.
Roll out. Spread with melted butter and cinnamon, brown sugar, raisins if desired, and nuts.
Roll up and form in a ring. Place on cookie sheet.
Bake at 325 deg. 20-25 minutes.
This is how Louise gave the recipe to me. Hope you enjoy it!
Mary Anne Whitchurch Tuck
http://www.thatremindsme.net (you can check out the memories of our farm..)