Directions: |
Directions:Cook potato until soft. Mash the potato. Add salt, white sugar and 1 stick margarine to the liquid. Cool the liquid and add yeast. Combine with mashed potato. Add flour enough to knead. Let rise 1 hour. Roll out on floured board, spread with Oleo, liquid brown sugar and sprinkle with cinnamon. Roll up and cut in 1 inch slices. Place in greased pan. Let rise. Bake at 375 degrees. When done, drizzle generously with vanilla icing. |
Personal
Notes: |
Personal
Notes: My father’s Aunt Ruth (Shaffer Forney) lived in the white gingerbread-trimmed house on the Dauphin Square. Dad had also lived there with the Forneys before he joined the Merchant Marines at the end of WW II. He always raved about Aunt Ruth's cooking and baking. He said her house always smelled like bread was rising. His favorite was her cinnamon buns: huge, moist, tall, crusty, yet soft, feathery dough flavored with spices and sugar and topped with a thick drizzle of snowy icing. Three decades later the floods of Agnes hit and the Susquehanna River was rising fast to the top of the underpass at Market Street. Forney relatives who had to evacuate their Harrisburg homes came to stay with Aunt Ruth. They were sent to be entertained and to sleep at our house on Erie St. Maybe it was because she was glad to have to take care of fewer kin, or maybe just because she was the sweetest lady you could ever meet – but she baked 2 pans of those delicious, hot cinnamon buns and sent them up to our house every day for almost a week. It was sheer heaven looking forward to those treats, despite the weeks of flooding and rain and extra guests. When the weather cleared and a month had passed, I walked down to her house to visit and sat in her kitchen to watch and record every move as she baked those buns. Forty years later, I still don’t have it perfected, but it sure is fun trying. Dad loves to taste each batch to see if it is perfect yet! Since Aunt Ruth was an excellent cook who never needed to write down a recipe, it was a bit hard for her to outline her steps and her ingredient amounts. A little experience in baking is advised before you try this recipe. No one will ever make them as good as our dear, sweet Aunt Ruth, but oh how we like to try!
|
This recipe for AUNT RUTH'S CINNAMON BUNS is from