Betty Crocker's Waikiki Meatballs

Waikiki Meatballs (Betty Crocker Recipe Card Library)

1 1/2 lb ground beef
2/3 cup cracker crumbs
1/3 cup onion; minced
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk; for meatballs
1 tbsp shortening
2 tbsp cornstarch
1/2 cup brown sugar; packed
1 (14 oz) can pineapple chunks in syrup, drained (reserve syrup)
1/3 cup vinegar
1 tbsp soy sauce
1/3 cup green pepper; chopped

Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape into balls.

Melt shortening, brown and cook meatballs. Remove meat and keep warm, remove fat.

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar, and soy sauce until smooth. Cook, stirring, until boiling. Boil and stir one minute.

Add meatballs pineapple and green pepper, heat through.

Source: Betty Crocker Recipe Card Library of 1971

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Danish Butter Ring

the best butter rings used to be made by Hough Bakery in Cleveland. We even had a Hough's at Shoreway when we first moved to SL.  Sadly they went out of business but Archie's in Cleveland (near Ouredniks) is a bakery that still makes a few of the Hough items.  I was given the recipe that made this picture (below) and then found this other recipe.  I'm going to try this recipe next.  Mainly because it has milk in it whereas the other didn't.  It's not exact but close. And so very easy.  VERY EASY.  

But if you want my opinion, I think using Betty Franklin's danish recipe and form it into a butter ring would be so much closer to the real deal...maybe I oughta try that next...except that takes a good full 2 days to make.

DANISH BUTTER RINGS
Very rich and much like the butter rings sold at Hough Bakery.
5 1/4 cups flour
1/2 cup plus 2 tsp. sugar, divided use
2 tsp. salt
1/2 lb (1 cup) unsalted butter
2 pkg. yeast
1/2 cup warm milk
6 egg yolks, room temperature
1 cup sour cream, room temperature

Combine flour, 1/2 cup of the sugar, and salt. Cut in the butter. Set aside.
Combine yeast, warm milk and 2 tsp. of sugar. Let proof.

Combine egg yolks and sour cream. Mix yeast mixture into egg yolks and sour cream.
Make a well in the center of the dry ingredients. Pour in the yeast and egg mixture. Combine well, working with heavy wooden spoon. When dough stiffens, incorporate as much of the remaining flour mixture as you can using your clean hands. Shape dough into a smooth ball and place into a large oiled bowl. Cover well with plastic wrap and chill overnight.
This dough is very rich and can be used to make the most wonderful Danish.

NEXT DAY:


TO MAKE A DANISH BUTTER RING:
Grease a round cake pan. Take a portion of dough, using very little flour, roll out into a rectangle about 18x4-inches.
Slice into 3 equal ropes, braid them together and lay that braid in a ring in a round, greased cake pan. Pinch together cut edges. (It sound difficult, but you will get the hang of it.) Cover and let rise.
Bake in preheated 350 degree F oven until golden. 


TO MAKE FILLED DANISH:
Grease a baking sheet. Take a portion of dough, roll out and cut into squares.
Use your favorite filling (I use Solo - I will enter a cheese filling recipe into website too). Smear a diagonal serving of filling and seal on the diagonal with milk moistened corners. Place on prepared baking sheets and let rise until puffy.
Bake in preheated 350 degree F oven until golden.

GLAZE:
This dough tastes wonderful if you drizzle a glaze on the warm rolls. Then sprinkle with sliced almonds. Make glaze of Confectioner's sugar, vanilla and milk.