1 Cake compressed yeast; or…
1 pk -Dry yeast
3/4 c Milk; scalded
1/4 c Sugar
1 ts Salt
1/3 c Butter or margarine
3 c Sifted all-purpose flour
— (plus more as necessary) 2 Eggs; beaten
1 c Quaker Oats, uncooked
— (quick or old-fashioned) 1/2 c Diced mixed candied fruits
Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded milk over sugar, salt and butter. Cool to lukewarm. Stir in 1 cup flour and eggs. Add softened yeast and oats. Combine 1/4 cup flour and candied fruits; stir to coat fruits evenly with flour. Add to dough; mix well. Stir in enough more flour to make a soft dough. Turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes. Round dough into ball; place in greased bowl; brush lightly wtih melted shortening. Cover and let rise in warm place until double in size, about 1 hour. Punch dough down; cover; let rest 10 minutes. Divide dough in half. From one half, pinch off 17 pieces of dough; shape to form balls. Arrange balls in the shape of a Christmas tree on greased cooky sheet. Brush lightly with melted butter. Repeat with other half of dough. Cover; let rise in warm place until nearly double in size, about 1 hour. Bake in preheated moderate oven (375 F.) about 20 minutes. Decorate with confectioners’ sugar frosting and candied citron. *——————* l () l l ()() l Source: Our Favorites for family and friends l ()()() l Reprinted with permission from The Quaker Oats Co. l ()()()() l Electronic format courtesy of Karen Mintzias l ()()()()() l l ()() l *——————*