Recipe - Small Fruit Basket

One half cup Butter and other shortening,
2 Eggs, whole
2 Egg yolk
3 tablespoon Sugar
One half cup Cream
2 cup Flour, sifted
1 cup Yeast
*dissolved in:
1 cup Milk, lukewarm
One half teaspoon Salt

Cream the butter, sugar and salt and add the eggs and egg yolks one at a
time, beating well after each addition. To the dissolved yeast, add 3 Tbsp
of the flour and mix well. Combine with the first mixture. Add the
remaining flour and cream alternately. Grease and flour muffin tins and
fill 2/3 full of the dough. Set pans in a warm place until dough has risen
to the tops of the pans. Bake at 400F about 25 minutes. Source:
Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini