RECIPIES
Bread
Whole Wheat Health Bread
| 1 |
 |
cup whole wheat flour |
| 1 |
|
cup self-rising flour |
| 1/4 |
|
cup sugar |
| 1/4 |
|
tsp. soda |
| 1/4 |
|
tsp. salt |
| 1 |
|
egg, beaten |
| 1-1/2 |
|
cups buttermilk |
| 1/4 |
|
cup honey |
| 1/4 |
|
cup butter or margarine, melted |
| 1/2 |
|
cup walnuts, chopped |
| 1/2 |
|
cup raisins |
In mixing bowl, stir together flour, sugar, soda and salt. Combine egg, buttermilk, honey and butter and add to dry ingredients, stirring just until moistened. Fold in nuts and raisins. Turn into greased 8-inch loaf pan and bake at 350 degrees for 45 to 50 minutes. Let cool in pan 10 minutes. Remove from pan and cool thoroughly. This loaf will be more compact and will not rise as high as many quick-loaf breads. NOTE: If using plain flour, stir in 1 tsp. soda, 1 tsp. baking powder and 1 tsp. salt with flours. Yields 1 loaf. Cheryl Sestak, Jefferson City, Mo.
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Cheese Bread
| 2 |
|
cups flour, sifted |
| 2 |
|
tsp. baking powder |
| 1 |
|
tbls. sugar |
| 1/2 |
|
tsp. salt |
| 1/4 |
|
cup margarine, cut in 4 parts |
| 1 |
|
cup cheddar cheese, grated |
| 1 |
|
tbls. onion, grated |
| 1-1/2 |
|
tsp. dill weed |
| 3/4 |
|
cup milk |
| 1 |
|
egg, beaten |
Preheat oven to 350 degrees. Grease 9-inch loaf pan. Sift flour with baking powder, sugar and salt into large bowl. With two knives or blender, cut in butter until coarse crumbs develop. Stir in cheese, onion and dill weed; mix well. Combine milk and egg; pour into flour mixture. Stir at once, just to moisten. Turn into prepared pan. Bake 40 to 45 minutes. Let cool in pan 10 minutes. Turn out on wire rack to cool or serve warm. Yields 1 loaf. Angie Rothove, Westphalia, Mo.
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Quick Tea Loaf
| 3/4 |
|
cup sugar |
| 1 |
|
egg |
| 1-1/4 |
|
cups orange juice |
| 3 |
|
cups biscuit mix |
| 1/2 |
|
tsp. cinnamon |
| 3/4 |
|
cup walnuts, chopped |
| 1/4 |
|
cup raisins or chopped dates |
| 1 |
|
tsp. orange rind, grated |
| 1 |
|
tbls. confectioners sugar (optional) |
Combine sugar, egg, juice, biscuit mix and cinnamon; beat well. Stir in walnuts, dates and rind; pour into greased loaf pan. Bake at 350 degrees until toothpick inserted into center comes out clean, about 50 minutes. Cool completely before slicing. Sprinkle with confectioners sugar, if desired. Yields 1 loaf. Doris Sutterer, Perryville, Mo.
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Scandinavian Coffee Rolls
| Rolls |
| 4 |
|
cups flour, unsifted |
| 1 |
|
tsp. salt |
| 1/4 |
|
cup sugar |
| 1 |
|
cup soft oleo |
| 1 |
|
(0.75 oz.) pkg. yeast |
| 1/4 |
|
cup warm water |
| 1 |
|
cup lukewarm milk |
| 3 |
|
egg yolks, beaten |
| Filling |
| 1/4 |
|
cup sugar |
| 1 |
|
tsp. cinnamon |
| 1/4 |
|
cup coconut |
| 1/4 |
|
cup toasted coconut |
| Glaze |
| 2-3 |
|
tbls. milk |
| 2 |
|
tbls. oleo |
| |
|
Dash of salt |
| 1 |
|
tsp. burnt sugar flavoring OR vanilla extract |
| 2 |
|
cups powdered sugar |
Combine flour, salt and sugar in a 3-quart bowl with a snug fitting lid; cut in oleo until consistency of meal. Dissolve yeast in warm water. Combine milk and beaten egg yolks; add to yeast mixture and mix. Add liquid to the flour mixture; mix well. Do not knead (dough will be sticky). Cover with lid and refrigerate overnight. Roll half of the chilled dough into a 12- by 16-inch rectangle. Spread with a mixture of 1/4 cup sugar and 1 tsp. cinnamon—if desired add 1/4 cup coconut to center third of dough. Fold outer edges of dough over center third of dough. Cut into 1-inch strips, twist once and place in a greased 15-1/2- by 10-1/2-inch pan. Repeat with other half of dough. Bake at 375 degrees for 20 to 25 minutes. Cool; glaze (instructions below) while rolls are still warm. Garnish with 1/4 cup toasted coconut.
Glaze: Combine milk, oleo, salt and flavoring; heat until oleo is soft. Add to the powdered sugar and mix. Drizzle over warm rolls. Yields 10 to 12 servings. Villene Asbury, Perry, Mo.
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Monkey Bread
| 2 |
|
cans (10-count) refrigerated, ready-to-bake biscuits, quartered |
| 1 |
|
cup sugar |
| 1/2 |
|
teaspoon cinnamon |
| 1 |
|
stick oleo |
| 1/2 |
|
cup brown sugar |
| 1 |
|
tsp. nutmeg |
| 1/2 |
|
cup pecans or walnuts, chopped |
| 2 |
|
tbls. milk |
Combine sugar and cinnamon in a small bowl. Roll biscuits in mixture. Place biscuits in Bundt pan. Mix remaining ingredients and bring to a boil. Pour over biscuits and bake for 20 minutes at 350 degrees. Yields 6 to 8 servings. Janis Dunnington, Gallatin, Mo.
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Orange Nut bread
| 2 |
|
oranges |
| 1/2 |
|
cup boiling water |
| 1 |
|
cup sugar |
| 2 |
|
tbls. melted butter |
| 1 |
|
egg, beaten |
| 2 |
|
cups sifted flour |
| 1 |
|
tsp. baking powder |
| 1/4 |
|
tsp. salt |
| 1 |
|
tsp. baking soda |
| 1/2 |
|
cup nuts, chopped |
Squeeze 1/2 cup orange juice. Add boiling water to make cup of liquid. Remove pulp from orange and shred rind in a food processor. Combine liquids, sugar, butter and egg. Sift flour, baking powder, salt and baking soda together; add liquid and orange rind; add chopped nuts and mix well. Bake in greased loaf pan at 350 degrees about 50 minutes. Cool in pan. Yields 1 loaf. Josephine Steinman, Argyle, Mo.
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Refrigerator Rolls
| 1/2 |
|
cup sugar |
| 1 |
|
cup cool water |
| 2/3 |
|
cup shortening |
| 1 |
|
cup boiling water |
| 2 |
|
(0.75 oz.) pkgs. yeast |
| 2 |
|
eggs, beaten |
| 2 |
|
tsp. salt |
| 6 |
|
cups flour |
Dissolve sugar in cool water, shortening in hot. Add yeast, eggs and salt to water solution. Gradually add flour, stirring well. Refrigerate in covered bowl overnight. Remove from refrigerator and make into rolls. Let rise until double in size. Bake on greased baking sheet at 350 degrees for 15 minutes. Yields 3 dozen. Anita Milliagan, Bethany, Mo.
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Cranberry Bread
| 1 |
|
cup margarine |
| 1 |
|
cup sugar |
| 3 |
|
egg whites |
| 2 |
|
tsp. vanilla |
| 1/2 |
|
cup sour cream |
| 1 |
|
cup sweetened dried cranberries |
| 1/2 |
|
cup pecans, chopped |
| 2 |
|
cups flour |
| 1/2 |
|
tsp. baking powder |
Preheat oven to 350 degrees. Lightly grease medium bread loaf pan. Beat margarine and sugar until light and fluffy. Add egg whites, vanilla and sour cream; mix well. Stir in dried cranberries and nuts. Combine flour and baking powder; gradually add to cranberry mixture; mix well. Pour into loaf pan. Bake for 1 hour or until wooden toothpick inserted into the center of the loaf comes out clean. Cool 10 minutes before removing bread from pan. Yields one loaf. Christy Beasley, Jackson, Mo.
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