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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Long Johns Recipe

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This recipe for Long Johns is from First Congregational Church of Vermontville Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pkgs. dry yeast
1/4 cup luke warm water
1 1/2 cup scalded milk
1/4 cup shortening
1/2 cup sugar
2 tsp. salt
2 eggs (beaten)
5-6 cups sifted flour

Glazing:
1 box powdered sugar
1/2 cup water
1 T cornstarch
1 tsp vanilla
Directions:
Directions:
Scald milk and at once add shortening, sugar, salt. Soften yeast in water. When mixture is luke warm, add yeast, eggs and 2 1/2 cup flour. Beat; add rest of flour and beat. Let rest 10 minutes. (Use 1/2 cup of four in kneading) Place in bowl; brush with butter and let rise one hour. Punch down and let rise again 45 minutes. Roll out one-half inch thick; cut one-inch wide and 5 inches long. Let rise 30 minutes. Fry and frost.

Glazing:
Mix powdered sugar, cornstarch and vanilla together, add water slowly to mixture until glaze is the consistency of frosting.

 

 

 

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