Vintage recipe from old Diamond Walnuts advertising
1 (13 3/4 oz.) pkg. Pillsbury hot roll mix
1/4 cup warm water
1/3 cup each butter and sugar
1/4 tsp. mace
2 tsps. grated orange peel
1 tsp. grated lemon peel
2 eggs beaten
1/2 cup milk, scalded and cooled
1 cup Diamond walnuts
Soften yeast from hot roll mix in warm water. Cream butter, sugar, mace and peels together. Beat in eggs. Then add yeast, milk and flour from mix; beat smooth. Cover, let rise in warm place (cold oven is perfect for this) until doubled,
1 to 1 1/2 hours. Stir down. Finely chop 1/4 cup walnuts; sprinkle into well-buttered 9-inch bundt pan. Coarsely chop remaining walnuts and stir into dough. Spoon into pan. Let rise until doubled (in the cold oven again), about 30 minutes. Bake in preheated 375˚F oven about 35 minutes. Let stand 5 minutes. Turn out; sprinkle with powdered sugar.
Walnut Coffee Strip
2 1/2 cups Bisquick
1/2 cup milk
1 egg, beaten
3 tbsp. soft butter
1/4 cup granulated sugar
1/2 tsp. cinnamon
1/2 cup chopped Diamond Walnuts
3/4 cup diced mixed candied fruits
powdered sugar frosting
Stir Bisquick, milk and egg to a soft dough. Knead lightly on floured board. Roll to 9 x 12-inch rectangle. Mix butter, sugar and cinnamon; spread over dough. Sprinkle with walnuts and candied fruits. Roll up as for jelly roll. Cut in 8 slices and overlap on greased baking sheet. Bake in preheated 400˚F oven for about 20 to 25 minutes. Drizzle with powdered sugar frosting while warm.
Powdered Sugar Frosting
Mix 3/4 cup sifted powdered sugar with 2 tsp. hot water and 1/4 tsp. vanilla.
This 60s mom very graciously poses with the housewife-y gifts she got for Christmas.