Breads & Rolls

Nisu Bread

Summary

Yield
8 Small Loaves
SourceDot Schweikart (1979)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

1 1⁄2 q
milk (scalded)
1⁄2 lb
oleo
2 T
salt
1 3⁄4 c
sugar
2 T
dry yeast (dissolved in 1/2 c. warm water and pinch of sugar)
3 T
cardamon (or 30 seeds, ground)
4
eggs
5 lb
flour

Instructions

Mix milk, oleo, salt and sugar. Cool to lukewarm. Add eggs, yeast and cardamon. Add flour and knead until dough comes away from bowl. Let rise until double in bulk, knead down. Break off small pieces, roll into long strips. Braid 3 together for loaf. Let rise in pans. Brush with egg. Bake at 350° about 35 to 40 minutes. 

Castle Scones

Summary

Yield
12 Scones
SourceSharon Hammond (2001)
Prep time20 minutes
Cooking time15 minutes
Total time35 minutes

Ingredients

1⁄4 c
currants
2 c
all-purpose flour
2 T
sugar
1 T
baking powder
1⁄2 t
salt
4 T
butter (well chilled and cut into 4 pieces)
1
egg, large
1⁄4 c
whipping cream
1⁄2 c
milk
2 t
sugar (opt.)

Instructions

Place the currants in a medium-size bowl and pour boiling water over, just to cover. Allow to stand for 10 minutes. Drain the currants, pat dry with paper towels and set aside. Mix the flour, sugar, baking powder and salt in a bowl. Using a pastry cutter or a food processor, cut in the butter until the mixture looks like cornmeal. In a separate bowl, beat the egg slightly with the cream and milk. Pour the egg mixture slowly into the flour mixture, mixing just until the dough holds together in a ball. Fold in the currants. On a floured surface, lightly pat the dough into 2 circles, each about 7 inches in diameter. Cut each circle into 6 even pieces. Place the scones on a buttered baking sheet 2 inches apart. Sprinkle them with optional sugar, if desired. Bake about 15 minutes, or until the scones are puffed, golden and cooked through. Serve them with butter, whipped cream and/or jam. 

Lemon Poppy Seed Bread

Summary

Yield
1 Loaf
SourceLindy Dyke (1979)
Prep time15 minutes
Cooking time50 minutes
Total time1 hour, 5 minutes

Ingredients

1 T
poppy seed
1⁄2 c
milk
2 c
flour, all-purpose (sifted)
1 T
baking powder
1 t
salt
1 c
shortening (or margarine)
3⁄4 c
sugar
2
eggs
1 t
lemon rind (grated)

Instructions

Combine poppy seed and milk; set aside. Sift dry ingredients. Cream shortening and gradually add sugar. Add eggs, one at a time, beating well after each. Add dry ingredients alternately with milk mixture. Stir in lemon rind. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 45 to 50 minutes, or until done. Remove from pan and cool on wire rack. 

Cheez Bread

Summary

Yield
1 Loaf
SourceHelen Mercer (1974)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

 
French bread
1⁄4 lb
margarine
1⁄4 lb
butter
3 T
prepared mustard
1
onion, medium (chopped)
 
Kraft cheddar cheese

Instructions

Slash loaf into slices (not all the way through). Melt margarine, butter and mustard. Add onion and stir. Cut cheese package in half and halves into triangles. Insert 2 triangles into bread slices. Place bread on foil (large enough to completely cover). Spoon mixture over cheese bread and wrap in foil. Freeze or refrigerate. Refrigerated: 300°, 15 minutes, covered, and 15 minutes, uncovered. Frozen: 400°, same. 

Christmas Coffee Cake II

Summary

Yield
2 Cakes
SourceWendy Krakowka (1975)
Prep time2 hours
Cooking time20 minutes
Total time2 hours, 20 minutes

Ingredients

2
fresh yeast cakes (or 2 pkgs. dry yeast)
1⁄4 c
lukewarm milk
1 c
milk
1⁄2 c
sugar
5 c
flour About (about that much, divided)
1 t
grated lemon rind
1⁄4 c
shortening
1 t
salt
2
eggs (beaten)
1 c
fruit peels and rind (cut up)
1⁄2 c
raisins
 
confectioners' sugar and butter frosting (for frosting)

Instructions

Soften yeast in water (or follow directions on packaged yeast). Scald milk; do not scorch. While still hot, add shortening, sugar and salt. Stir until well mixed. Cool to lukewarm. Add 2 cups flour, then softened yeast and stir until smooth. Stir in eggs and rind. Add fruits and 2 cups flour. Stir until smooth. Then add 1 cup flour. Dough will be stiff but mix as well as you can. Turn out on well-floured board and knead until satiny smooth. Put rounded ball of dough into a greased bowl. Cover with a bath towel and set over a register or where warm (80° to 85°). When dough has doubled, turn onto floured board; knead thoroughly. Divide into 2 parts and form each into smooth ball. With a strip or two of cloth 3/4 inch wide, loosely fasten as a package. Put on greased cookie sheet. Cover again and let rise until double. Bake at 350° for 20 minutes. When cool, snip off tape. Frost with confectioners’ sugar and butter frosting and tie with a red ribbon. 

Quick Nut or Date Bread (A 9 x 5-inch Loaf)

Summary

Yield
1 Loaf
SourceDot Bowser (1978)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

2 c
flour, all purpose
1⁄3 c
sugar, white (or 1/2 c. brown sugar)
2 t
baking powder (double acting)
1 t
salt
2 T
butter
1
egg
1 c
milk
3⁄4 c
nut meats, broken (or part dates, part nut meats)

Instructions

Preheat oven to 350°. Have ingredients at about 75°. 

Sift into a bowl flour, sugar, baking powder and salt.

Melt butter and cool slightly. 

Beat egg until light.

Beat milk with the egg. 

Add the melted butter.

Beat the liquid ingredients into the sifted ones until well mixed. Fold in 3/4 cup broken nut meats or part dates and part nut meats. Place the dough in a greased bread pan and bake for about 40 minutes. 

Georgia Pecan Muffins

Summary

Yield
12 Muffins
SourceAnn Moore (1992)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

2 c
flour
4 T
sugar
1 T
baking powder (and 1 tsp.)
1⁄2 t
salt
2
eggs, beaten
1 c
milk
1⁄4 c
butter or margarine (melted)
1⁄2 c
pecans, finely chopped

Instructions

Combine flour, sugar, baking powder and salt; make a well in center of mixture. Add eggs and milk; stir just until dry ingredients are moistened. Add butter and pecans; stir until just blended. Spoon batter into greased muffin tins, filling 3/4 full. Bake at 425° for 20 minutes, or until lightly browned. 

Baked French Toast with Berries

Summary

Yield
6 Servings
SourceBetty Sheridan (2004)
Prep time50 hours, 5 minutes
Cooking time30 minutes
Total time50 hours, 35 minutes

Ingredients

1⁄2 lb
French bread (cut into 3/4-inch slices)
4
eggs (beaten)
2 c
milk
1⁄4 c
granulated sugar
1 T
vanilla
2⁄3 c
all-purpose flour
1⁄3 c
packed brown sugar
1⁄2 t
cinnamon
1⁄4 c
butter
1 c
blueberries, fresh or frozen
1 c
strawberries, sliced
 
Whipped cream or vanilla yogurt

Instructions

Lightly grease 3-quart rectangular baking dish. Arrange bread slices in dish. In large bowl, stir together eggs, milk, granulated sugar and vanilla. Slowly pour over bread. Press lightly with back of large spoon to moisten bread. Cover and chill in refrigerator 8 to 24 hours. Combine flour, brown sugar and cinnamon. Using pastry blender or fork, cut buffer into mixture until it resembles small peas. Cover and chill in refrigerator for up to 24 hours. When ready to bake, preheat oven to 350°. Sprinkle blueberries over bread; sprinkle flour mixture over berries. Bake, uncovered, for 25 to 30 minutes, or until knife inserted comes out clean. Let stand 5 minutes. Cut into squares; top with strawberries and whipped cream or yogurt. 

Hay Day’s Honey Apple Bran Muffins

Summary

Yield
20 muffins
SourcePam Cole, Lane Road Library (2007)
Prep time20 minutes
Cooking time25 minutes
Total time45 minutes

Ingredients

1⁄2 c
honey
1⁄2 c
safflower oil
1 t
pure vanilla extract
2
eggs
1 c
bran
1 1⁄2 c
whole wheat flour
2 t
baking powder
1 t
baking soda
1⁄2 t
salt
1 c
buttermilk
1 3⁄4 c
apple, finely chopped (preferably Cortland or Northern Spy)
1⁄2 c
raisins
1⁄2 c
currants

Instructions

Preheat oven to 375°. In a bowl, beat honey and oil together. Add vanilla and eggs. Beat well. Put bran in separate bowl. Sift flour, baking powder, baking soda and salt into bowl with bran. Add to the oil mixture in thirds with the buttermilk. Do not overmix. Fold in the apples, raisins and currants. Fill muffin tins three-quarters full. Bake for 20-25 minutes. Let cool in muffin tins for 10 minutes before removing. Serve warm with butter. 

Onion Shortcake

Summary

Yield
8 Servings
SourceCarol Kirsch (1978)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1
Spanish onion, sweet
1⁄4 c
butter
1 1⁄3 c
corn muffin mix (I use 1 box Jiffy mix)
1
egg (beaten)
1⁄3 c
milk
1 c
cream-style corn
2 dr
Tabasco sauce
1 c
dairy sour cream
1⁄4 t
salt
1⁄4 t
dill weed
1 c
sharp cheddar cheese (grated)

Instructions

Peel onion; slice thin and sauté slowly in butter. Combine muffin mix, egg, milk, corn and Tabasco sauce. Place in a buttered 8-inch square pan. Add sour cream, salt, dill weed and 1/2 cup cheddar cheese to the sautéed onions. Spread over the batter. Sprinkle with the remaining cheese. Bake at 425° for 25 to 30 minutes. Cut in squares and serve warm.  

Notes

Nice With Salads.

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