I'm
not as diligent in stocking my freezer so abundantly with breakfast
offerings (mostly because I'm too busy eating eating from my parent's
freezer! *wink*), but I will occasionally make some batches of
caramel rolls or crispies that make it to the freezer. Crispies –
a recipe from my Mom - are excellent trip food. They keep forever –
don't take up much space and make tasty snack or breakfast food. Ok,
so the dietitian in me requires that I do add that they aren't the
most healthful breakfast ever (they're more like cookies), but pair
it with some fresh fruit and yogurt or a veggie-filled omelet and
you're good to go! Just keep in mind that they are pastries, and
balance it out.
 |
| Crispies |
Jean
Sisson's Crispies:
3
cups flour
1/2
tsp. salt
1
tsp. ground cardamon
2
Tbsp. sugar
1
cup margarine
In
a large bowl mix together dry ingredients, then using pastry cutter,
cut margarine into mixture until it forms pea-sized lumps.
In
a separate bowl dissolve:
1
pkg. (~2 1/2 tsp.) dry yeast in 1/4 cup warm water
Blend:
1/2
cup milk
1
egg
3
Tbsp. oil
Add
yeast to liquid ingredients, then stir into dry ingredients. Mix
until moistened.
Dough will be sticky. Cover and chill 1 hour.
Place dough on floured
surface and knead 4 or 5 times only. Roll into 11x18 inch rectangle.
Sprinkle with filling:
1/4
cup brown sugar
2
Tbsp. cinnamon
Leave
1/4 inch border of rectangle without filling.
Roll tightly, pinch to close, wrap in
plastic and chill 1 hour until firm.
Unwrap, slice into 1/2 inch
thick slices.
On a sugared board or surface, coat cut sides with
sugar then roll out to a 5 inch circle (or until thin).
Bake on a parchment lined
cookie sheet or use a silicon baking sheet. Bake at 400ยบ
F for 10-12 minutes or until lightly browned. Only five or six fit
on a cookie sheet at a time.
Let cool, store in freezer bags and
freeze (after you've sampled some fresh ones). Makes ~ 30.
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