| Puffs: |
| Red Kidney Beans |
| 1/4 Cup Sugar |
| Salt & Pepper to Taste |
| Sweet bread dough |
| Sauce: |
| 1 Cup Sugar |
| 1 Cup Cream |
| From the kitchen of Sandi Smith |
The bean part: Cook red kidney beans until tender, of course, and mash them with some sugar, salt and pepper to taste. To a half of beans (before they’re cooled of course) I usually use about 1/4 cup of sugar. Then you pinch off sweet roll dough (about like you would for a cloverleaf roll (1/3 of it that is) – roll it flat, place about a tsp. of mashed kidney beans in the center and pinch the dough around it. You don’t have to let the puff itself raise-I just pop them into the oven as I get a pan made.
Sauce: Cook sugar and cream cooked about 5 minutes. Serve over cooked bean puffs. “I know this is as clear as mud but the hour is getting late, maybe.” (written by Alys Jane Schmitt to my mother Arline Watkins probably sometime in the 1960’s after my family moved from Stanford, MT. where these two women had been friends since 1950.)