Recipe: SWEDISH FLOP x2

SWEDISH FLOP

1 pkg. dry yeast
1/4 c. warm water
1/2 c. butter or margarine
2 c. sifted flour
1/2 tsp. salt
2 egg yolks, beaten
1/4 c. milk, scalded and
cooled to lukewarm
1 tsp. vanilla

Dissolve yeast in warm water. Meanwhile cut butter into
flour, mixed with salt. Add the yeast dissolved, egg yolks,
milk and vanilla. Mix well; cover and refrigerate for 1 hour.
Spread mixture in a well-greased 8-inch square pan; spread
topping over cake. Cover and let rise in warm place for 1
hour. Bake cake in preheated 350 degrees oven for 35 minutes. Remove
and cool. Split cake in half to make 2 layers; fill with
filling.

Topping:
1/4 c. butter or margarine
1/3 c. brown sugar
1 tsp. ground cinnamon
Mix ingredients until crumbly.

Filling:
3 Tbsp. flour
1/4 tsp. salt
1/2 c. milk
1/2 c. butter or margarine
1/2 c. powdered sugar
1 tsp. vanilla
Mix together flour and salt. Stir in milk; cook,
stirring constantly until thickened like paste. Cool. Beat
together butter, sugar and vanilla until light and fluffy;
then gradually beat into the cooled milk mixture. The milk
must be cooled completely for this to work. Mixture should be
creamy.

SWEDISH FLOP COOKIES

1 c. margarine or shortening
1 c. sugar
1 egg
2 c. flour

Mix in order: margarine or shortening, sugar, egg and
flour. Chill. Roll out and cut into different shapes with
pastry cutter or knife. Beat egg well and brush over unbaked
cookies with pastry brush. Bake for 8 to 10 minutes until
lightly browned at 325 degrees. Yield approximately 3 dozen cookies.