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This story originally ran in the baiduhai on Oct. 28, 1959.

“Batter beatniks” made their debut at the recent food editors conference in the Drake hotel. They were created by home economists of General Mills, Inc., and they were irresistible to me, mostly because I knew that they would amuse and delight the younger generation at our house.

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If you haven’t met them before, do let me present these clever little buns. They’d be such delightful Halloween treats for deserving youngsters!

These are the main ingredients that were used to make the Bogeyman batter beatniks recipe, which originally published in the baiduhai in 1955.
These are the main ingredients that were used to make the Bogeyman batter beatniks recipe, which originally published in the baiduhai in 1955.

Bogeyman batter beatniks

Ingredients:

1 package active dry yeast

3/4 cup warm water (110-115 degrees)

2 eggs

1/4 cup shortening

1/3 cup sugar

1 teaspoon salt

2 teaspoons nutmeg (optional)

3 1/2 cups flour

Currants (for decoration)

Directions:

In a mixer bowl, dissolve yeast in warm water.

Add eggs, shortening, sugar, salt, nutmeg and half the flour. Beat for 2 minutes on medium mixer speed or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add remaining flour and blend in with spoon until smooth.

Cover with cloth and let rise in warm place (85 degrees) until double in bulk, about 45 minutes.

Stir down by beating 25 strokes.

Turn onto lightly floured board.

Cut dough into 12 equal parts. Use half of each piece of dough to make the body of the “beatnik.” Shape a 4-inch long oval. Use a little more than half the remaining dough to form a round ball for the head.

Press 2 currants in deeply for eyes and put on a tiny piece of dough for nose.

Use remaining dough for arms: Make a 4-inch long pencil-like roll and cut in two.

Place the batter beatniks about 3 inches apart on a greased baking sheet. Let them rise about 45 minutes, or until double in bulk, then brush lightly with 1 egg, beaten.

Bake about 15 minutes at 350 degrees, until nicely browned.

Serve warm with butter and jam.

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