Breads & Rolls

Tea Scones

Summary

Yield
2 Scones
SourceChristina Brawner (1985)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

2 c
flour
2 T
sugar
1 T
baking powder
1 t
salt
1⁄4 c
oil
1⁄2 c
sour cream
3 T
milk
1
egg, beaten

Instructions

Mix all ingredients. Knead on a floured surface 12 to 15 times. Divide into 2 balls. Roll each ball into 6-inch circles. Brush on milk and cut 4 slits on the top. Bake at 375° for 15 minutes. Serve with butter and jam. 

Winter Fruit Bread

Summary

Yield
1 Loaf
SourceLinda Stoops (1996)
Prep time55 minutes
Cooking time55 minutes
Total time1 hour, 50 minutes

Ingredients

1 1⁄2 c
flour, all purpose
3⁄4 c
sugar
3 t
baking powder
1⁄2 t
salt
2
eggs, large (beaten)
1⁄4 c
butter, softened (1/2 stick)
1⁄2 t
nutmeg
3⁄4 t
cinnamon
1 c
chopped nuts
1 c
banana, mashed (or applesauce)
1⁄2 c
chopped nuts
1 c
rehydrated dried, mixed tropical fruit (See instructions)

Instructions

Blend sugar, eggs and butter. Add banana or applesauce. Mix with other blended dry ingredients and add nuts and fruit. Pour into greased and floured (or sprayed with cooking spray) loaf pan. Let sit for 20 minutes. Bake at 350° for 45 to 55 minutes. *

To rehydrate dried tropical fruit, soak in 2 cups boiled water in bowl for 15 to 20 minutes. Drain; add to batter. 

Cheese Swirls

Summary

Yield
18 Servings
SourceMrs. Huddy (1971)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

1⁄2 c
American cheddar cheese (grated)
1 c
flour (sifted)
1 1⁄2 t
baking powder
1⁄2 t
salt
1⁄4 c
shortening
1⁄3 c
milk (approx.; a little less may be used)
1⁄3 c
India relish, drained (NOT sweet relish)

Instructions

Mix sifted flour, salt, baking powder, then shortening until it resembles coarse meal. Add milk to mixture only until flour is dampened. Knead gently on floured board, roll into 5 x 12-inch rectangles 1/4 inch thick. Spread cheese to within 1/4 inch of edge. Over that, spoon relish. Roll into cylinder and seal edges with water. Cut into 1/2-inch slices. Roll edges around in a little flour and pat edges firmly. Bake 12 to 15 minutes at 425°. 

Notes

Serve with salads. 

Christmas Coffee Cake I

Summary

Yield
24 Servings
SourcePeg Craighead (1976)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

2
eggs (slightly beaten)
1 cn
mincemeat with rum and brandy (regular sized jar, i.e. None Such brand)
1 cn
Eagle Brand condensed milk
1 c
chopped nuts
2 1⁄2 c
flour
1 t
baking soda
 
powdered sugar (sprinkle)

Instructions

Mix liquids into the flour and baking soda. Put batter into greased and floured 2 1 /2 x 15 x 10-inch pan. Bake 30 minutes at 350°. While still warm, sprinkle with powdered sugar. 

Orange Bread

Summary

Yield
1 Loaf
SourceRussell E. Walker (1973)
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Ingredients

1⁄4 c
shortening
1 c
honey
1
egg
1 1⁄2 T
grated orange peel
2 1⁄2 c
flour
1⁄2 t
soda
1 t
salt
3⁄4 c
orange juice (fresh)
3⁄4 c
nuts (finely chopped)

Instructions

Cream shortening; continue creaming while adding honey. Add egg and beat well. Add orange peel. Stir in dry ingredients alternately with orange juice. Beat until smooth. Stir in nuts. Pour into 9 x 5 x 3-inch greased pan. Bake at 325 degrees for 1 hour, or until done. Cool 10 minutes in pan and then remove and wrap in wax paper or aluminum foil. Store overnight to blend flavors. Makes 1 loaf.

Muffins Tropicale

Summary

Yield
18 Muffins
SourceRaelene Walker (1987), wife of Russell E. Walker
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

2 c
all-purpose flour
2 t
baking powder
1⁄2 t
baking soda
1⁄2 t
salt
1⁄2 c
packed brown sugar
1
egg (beaten well)
1 c
sour cream
1 cn
crushed pineapple (8 3/4 oz.)
1⁄2 c
chopped pecans
1⁄3 c
cooking oil

Instructions

Stir together thoroughly the flour, baking powder, baking soda and salt. Add brown sugar. Combine egg and sour cream. Stir in undrained pineapple, nuts and oil. Add to dry ingredients all at once. Stir until moistened. Fill greased muffin pans 2/3 full. Bake at 400° about 20 minutes. Makes 18 muffins. 

Showstopper Pancake

Summary

Yield
4 Servings
SourceNancy Alonzo (1992)
Prep time15 minutes
Cooking time25 minutes
Total time40 minutes

Ingredients

1⁄4 c
butter
3
eggs
3⁄4 c
milk
3⁄4 c
flour

Instructions

To make, place butter (or margarine, though it won’t taste as good) in pan and set pan in a 425° oven until butter is melted and foamy. Meanwhile, quickly mix batter. In blender or food processor, whirl eggs at high speed for 1 minute; with motor running, gradually pour in milk, then slowly add flour. Continue whirling for 30 more seconds. Or, in a bowl, beat eggs until blended; gradually beat in milk, then flour. Remove pan from oven (butter should be foamy), then pour in batter. Return pan to oven and bake for 20 to 25 minutes (time depends on pan size), or until puffy and well browned. Serve immediately. 

To serve as a sweet breakfast pancake, dust with nutmeg, if desired, then cut into wedges and serve with powdered sugar, fruit, hot fruit, canned pie filling or syrup. 

Notes

This recipe was taken from Sunset Cookbook of Favorite Recipes II

Ingredients shown for 2- to 3-quart pan. For larger pans, here are the ingredient amounts:

For 3- to 4-quart pan: 1/3 cup butter, 4 eggs, 1 cup milk, 1 cup flour.

For 4- to 4 1/2-quart pan: 1/2 cup butter, 5 eggs, 1 1/4 cup milk, 1/4 cup flour.

For 4 1/2- to 5 quart pan: 1/2 cup butter, 6 eggs, 1 1/2 cup milk, 1 1/2 cup flour.

Delicious Pumpkin Bread

Summary

Yield
2 loaves
SourceMolly Hood, Friends of the UAPL (2007)
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Ingredients

1 1⁄2 c
sugar
1 c
pumpkin
1⁄2 c
vegetable oil
1⁄2 c
water
2
eggs
1 2⁄3 c
flour
1⁄2 t
baking powder
1 t
baking soda
1 t
cinnamon
1⁄4 t
ground cloves
1⁄2 t
nutmeg
3⁄4 t
salt
1⁄2 c
walnuts
1⁄2 c
candied fruit, raisins or dates

Instructions

Preheat oven to 350°. In a bowl, combine sugar, pumpkin, oil, water and eggs; beat well. In separate bowl, combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Gradually add to pumpkin mixture and mix well. Stir in nuts and fruit. Pour into 2 greased loaf pans. Bake for 50-60 minutes or until a toothpick inserted into loaves comes out clean. Cool 10 minutes in pans before removing loaf to wire rack. 

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. 

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