Breads & Rolls

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. 

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. 

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