"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cinnamon Bow-Knots Recipe

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This recipe for Cinnamon Bow-Knots, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Speer
Added: Saturday, January 13, 2007


2 1/2 cups milk
1 3/4 cup shortening
2 cups sugar
2 eggs
1 tsp. salt
13 cups flour
2 1/2 tbsp. yeast
1 1/2 cups water
butter, melted

Dissolve yeast in warm water. Set aside. Scald milk. Add shortening, sugar and salt. Cool; add eggs, then add to yeast. Mix in flour. Let rise; roll. Cut in strips. Dip in butter; roll in sugar and cinnamon mixture. Tie in bow-knots.




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