2.Toss apples with white sugar and ½ teaspoon
cinnamon in a medium bowl to coat; pour into a 9 – inch square baking dish.
3.Mix brown sugar, oats, flour, and 1 teaspoon
cinnamon in a separate bowl.
4.Use a pastry cutter or 2 forks to mash cold
butter into the oats mixture until the mixture resembles coarse crumbs; spread
over the apples to the edges of the baking dish. Pat the topping gently until even.
5.Bake in preheated oven until golden brown
and sides are bubbling about 40 minutes.
Crisp was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from a leaflet named “Bake
Holiday Memories with Robin Hood” provided in the Bermuda
Royal Gazette by Butterfied & Vallis November 2014.
1.Mix the milk, sugar, salt, butter and eggs
in a large bowl and let cool to lukewarm.
2.Stir the yeast into ¼ cup warm water and let
it stand for 5 minutes to dissolve.
3.Add the dissolved yeast to the first
mixture, beat thoroughly, and add 1½ cups of the flour, beating well.
4.Cover and let rise in a warm place for about
5.Add the remaining cup of flour and blend in
well, adding more flour if necessary to make the dough firm enough to handle.
6.Knead until smooth and elastic.
7.Put the dough in a buttered bowl, cover, and
let rise until almost double in bulk.
8.Punch down, shape into rolls and let rise
about 1 hour.
9.Preheat oven to 400°F.
10.Bake rolls for 15 – 20 minutes.
Rolls were made and prepared by Shirley-Ann Pearman
by Shirley-Ann Pearman
derived from The Fannie Farmer CookBook, the chapter on “Yeast Breads”, page 581
of the Twelfth Edition.
with recipe “These rolls are made from a dependable, basic sweet dough, good
for buns and coffee cakes. The texture
is fine, rather dense, and rich. Doughs
like this, enriched with eggs, milk, butter, and more sugar than usual, do not
rise as rapidly as plainer doughs.”