1 pkg active dry yeast 1/4 cup shortening
1/2 cup warm water 1/2 cup milk, scalded
2 tbsp sugar 1 egg
1 1/2 tsp salt 2 3/4 to 3 cups flour
Oven: 400* Yield: 12
Soften yeast in warm water. In mixing bowl, combine sugar, salt, shortening and milk. Cool to lukewarm. Stir in egg and yeast. Gradually add flour to form a stiff dough, beating well after each addition. Cover, let stand 15 minutes.
Toss dough on well-floured surface until no longer sticky. Divide in 12 portions. Shape into hamburger buns or frankfurter buns. Place on greased cookie sheet. Let rise in warm place until doubled, 45 to 60 minutes. Bake at 400* for 12 to 15 minutes, until golden brown.
Thursday, March 26, 2015
EASY BUTTERY HOT ROLLS
(or hamburger buns - see note)
1 tbsp yeast 4 tbsp sugar
1 tsp salt 1 egg, beaten
1 1/2 tbsp shortening 3 1/2 cups flour
Soften yeast in 2 tbsp. warm water, then, in a big bowl, put 1 cup hot water and add the salt, shortening and sugar. Cool. Add yeast and egg, and beat in the flour, adding more if necessary. Let rise until double in bulk. Roll out as for pie crust (easier if using half o the dough at a time). Cut in wedges, brush with melted butter and roll up as for croissants. Let rise, about 30 minutes, and bake 10 minutes at 425*.
NOTE: Use a little less sugar and shape into hamburger buns.
(Peg Bracken)
BRAN ROLLS
(For yest rolls containing shredded bran, these are amazingly light and tender)
2 pkgs yeast - active dry or compressed
1 cup warm (not hot) water 2/3 cup sugar
1 cup boiling water 1 cup shredded bran
1 cup shortening 1 1/2 tsp salt
1 cup shortening 2 eggs
6 cups flour
Sprinkle yeast into warm water and stir until dissolved. Pour boiling water over shortening in a mixing bowl; stir in sugar, shredded bran, and salt, and let stand until lukewarm. Beat eggs well and mix into shredded bran mixture; Add yeast mixture and mix well. Sift flour, measure and mix in 1 cup at a time. Cover and let rise in a warm place until almost doubled, about 2 1/2 hours. Punch down and drop dough by the spoonful into greased muffin pans, filling half full. Let rise until almost doubled, about 1 hour. Bake in a moderately hot oven (375*) for 15 minutes. Makes 48 rolls.
(You can make up the dough for these rolls a day ahead, spoon it into muffin pans, oil the tops, then refrigerate. Allow 2 hours for rising before baking.)
2 pkgs yeast - active dry or compressed
1 cup warm (not hot) water 2/3 cup sugar
1 cup boiling water 1 cup shredded bran
1 cup shortening 1 1/2 tsp salt
1 cup shortening 2 eggs
6 cups flour
Sprinkle yeast into warm water and stir until dissolved. Pour boiling water over shortening in a mixing bowl; stir in sugar, shredded bran, and salt, and let stand until lukewarm. Beat eggs well and mix into shredded bran mixture; Add yeast mixture and mix well. Sift flour, measure and mix in 1 cup at a time. Cover and let rise in a warm place until almost doubled, about 2 1/2 hours. Punch down and drop dough by the spoonful into greased muffin pans, filling half full. Let rise until almost doubled, about 1 hour. Bake in a moderately hot oven (375*) for 15 minutes. Makes 48 rolls.
(You can make up the dough for these rolls a day ahead, spoon it into muffin pans, oil the tops, then refrigerate. Allow 2 hours for rising before baking.)
WHOLE WHEAT BREAD
(Mrs. Grossmann)
1 qt. whole wheat flour (or 2 heaping cups whole wheat flour and 1 heaping cup white flour)
1 yeast cake 1 tsp salt
2 tbsp shortening 2 tbsp sugar
(This makes 2 loaves in one pan)
Have everything warm. Let rise one hour and after putting down, let rise only five to ten minutes. Bake very slowly, having oven hot for first five minutes and then very moderate.
1 qt. whole wheat flour (or 2 heaping cups whole wheat flour and 1 heaping cup white flour)
1 yeast cake 1 tsp salt
2 tbsp shortening 2 tbsp sugar
(This makes 2 loaves in one pan)
Have everything warm. Let rise one hour and after putting down, let rise only five to ten minutes. Bake very slowly, having oven hot for first five minutes and then very moderate.
THREE HOUR ROLLS
3/4 cup milk 1/4 cup warm water
3/4 tsp salt 1 egg, well beaten
1/4 cup sugar 3 cups flour
1/4 shortening 1 tsp baking powder
2 cakes yeast
Combine milk, salt, sugar and shortening in a large saucepan. Heat until milk is scalded and shortening melted. Cool until lukewarm. Crumble yeast in a small bowl; add warm water. Add the yeast and egg to milk mixture. Sift flour and baking powder together; stir in about a third at a time, mixing well after each addition. Add more flour if necessary, so dough will form a ball. Knead dough for about 10 minutes. Place in a greased bowl and let rise until doubled in bulk. Press down and let rise a second time. Press down and form dough into rolls. Let rise. Bake in 425* oven about 10 minutes.
(Favorite Recipes - Casserole Cookbook)
3/4 tsp salt 1 egg, well beaten
1/4 cup sugar 3 cups flour
1/4 shortening 1 tsp baking powder
2 cakes yeast
Combine milk, salt, sugar and shortening in a large saucepan. Heat until milk is scalded and shortening melted. Cool until lukewarm. Crumble yeast in a small bowl; add warm water. Add the yeast and egg to milk mixture. Sift flour and baking powder together; stir in about a third at a time, mixing well after each addition. Add more flour if necessary, so dough will form a ball. Knead dough for about 10 minutes. Place in a greased bowl and let rise until doubled in bulk. Press down and let rise a second time. Press down and form dough into rolls. Let rise. Bake in 425* oven about 10 minutes.
(Favorite Recipes - Casserole Cookbook)
FEATHER ROLLS
1 1/2 cups potato water 1 cup sugar
1/2 cup mashed potato 2/3 cup cooking oil
1 1/2 cups lukewarm water 1 1/2 tsp. salt
1 cake compressed yeast Flour (about 8 cups)
Put 1 medium-sized potato and the water in which it was cooked thru a sieve. This should measure 1 1/2 cups. Dissolve the yeast in warm water. Add potato water, salt,sugar, cooking oil, and enough flour to make a soft dough, not as stiff as for bread dough. Let rise until light. Knead down and allow to rise again. Pinch off small pieces and shape into rolls. Allow to rise until very light. Bake in hot oven (410*) 20 min. Brush tops with butter and remove from pans at once.
1/2 cup mashed potato 2/3 cup cooking oil
1 1/2 cups lukewarm water 1 1/2 tsp. salt
1 cake compressed yeast Flour (about 8 cups)
Put 1 medium-sized potato and the water in which it was cooked thru a sieve. This should measure 1 1/2 cups. Dissolve the yeast in warm water. Add potato water, salt,sugar, cooking oil, and enough flour to make a soft dough, not as stiff as for bread dough. Let rise until light. Knead down and allow to rise again. Pinch off small pieces and shape into rolls. Allow to rise until very light. Bake in hot oven (410*) 20 min. Brush tops with butter and remove from pans at once.
Wednesday, February 18, 2015
BUTTERHORNS (3 DOZEN ROLLS)
1 cup milk scalded 1 cake fresh or 1 pkg granular yeast
1/2 cup margarine 3 beaten eggs
1/2 cup sugar 4-1/2 cups flour
Combine milk, shortening, sugar and salt. Cool to lukewarm. Add crumbled yeast and stir well. Add eggs, then flour. Mix to a smooth, soft dough.
Knead lightly on floured surface. Place dough in greased bowl. Cover and let rise until at least double in bulk.
Divide dough in thirds. Roll each third on lightly floured surface, to a 9" circle.
Brush with melted fat. Cut each circle in 12 wedge-shaped pieces. Roll each wedge, starting with wide end and rolling to point. Arrange in greased baking pan and brush with melted fat or salad oil. Cover and let rise until very light.
Bake in moderate hot oven (400 to 425*) 12 to 15 minutes or until lightly browned.
(Favorite Recipes of Edmonds)
1/2 cup margarine 3 beaten eggs
1/2 cup sugar 4-1/2 cups flour
Combine milk, shortening, sugar and salt. Cool to lukewarm. Add crumbled yeast and stir well. Add eggs, then flour. Mix to a smooth, soft dough.
Knead lightly on floured surface. Place dough in greased bowl. Cover and let rise until at least double in bulk.
Divide dough in thirds. Roll each third on lightly floured surface, to a 9" circle.
Brush with melted fat. Cut each circle in 12 wedge-shaped pieces. Roll each wedge, starting with wide end and rolling to point. Arrange in greased baking pan and brush with melted fat or salad oil. Cover and let rise until very light.
Bake in moderate hot oven (400 to 425*) 12 to 15 minutes or until lightly browned.
(Favorite Recipes of Edmonds)
LEMON CRUNCH CAKE
3/4 cup butter or margarine 1/2 tsp salt
1-1/2 cups sugar 1 cup milk
3 eggs, well beaten Juice and grated rind of 1 lemon
3 cups sifted cake flour 1 cup chopped pecans
3 tsp baking powder
Cream butter and sugar until fluffy. Add eggs, blend well. Add sifted dry ingredients alternately with milk. Stir in lemon juice and rind. Generously grease a 10" tube pan with butter and cover bottom with the chopped nuts. Pour in batter. Bake at 375* for 1 hr. and 15 minutes.
(Mary Meade's Country Cookbook)
1-1/2 cups sugar 1 cup milk
3 eggs, well beaten Juice and grated rind of 1 lemon
3 cups sifted cake flour 1 cup chopped pecans
3 tsp baking powder
Cream butter and sugar until fluffy. Add eggs, blend well. Add sifted dry ingredients alternately with milk. Stir in lemon juice and rind. Generously grease a 10" tube pan with butter and cover bottom with the chopped nuts. Pour in batter. Bake at 375* for 1 hr. and 15 minutes.
(Mary Meade's Country Cookbook)
BAKED RAISED OVEN DOUGHNUTS
In a large saucepan bring just to boiling point 1-1/2 cups milk. Remove from heat and stir in -
1/3 cup shortening 2 tsp salt
1/4 cup sugar 2 tsp nutmeg
1/4 tsp cinnamon (opt)
When lukewarm add -
4-3/4 cups sifted flour
2 large eggs, well beaten
2 cakes yeast (compressed or dry) softened in 1/4 cup lukewarm water.
Beat dough until well mixed. Cover pan and let stand in a slightly warm place until dough is double in bulk, 50 to 60 minutes.
Turn dough onto well floured board, turning 2 or 3 times to make a soft ball. (Dough will be soft.)
Roll dough lightly, avoiding stretching, until about 1/2" thick. Cut into doughnuts with a 3" cutter.
Place rings carefully 2" apart on greased baking sheets. Brush doughnuts with melted butter or margarine and let rise in a slightly warm place until double in bulk, about 20 minutes.
Bake in preheated 425* oven for 8 to 10 minutes until a deep golden brown.
As soon as doughnuts are removed from oven, brush again with butter or margarine and roll in granulated sugar.
Makes 2-1/2 to 3 dozen doughnuts.
(Ruralite Magazine)
1/3 cup shortening 2 tsp salt
1/4 cup sugar 2 tsp nutmeg
1/4 tsp cinnamon (opt)
When lukewarm add -
4-3/4 cups sifted flour
2 large eggs, well beaten
2 cakes yeast (compressed or dry) softened in 1/4 cup lukewarm water.
Beat dough until well mixed. Cover pan and let stand in a slightly warm place until dough is double in bulk, 50 to 60 minutes.
Turn dough onto well floured board, turning 2 or 3 times to make a soft ball. (Dough will be soft.)
Roll dough lightly, avoiding stretching, until about 1/2" thick. Cut into doughnuts with a 3" cutter.
Place rings carefully 2" apart on greased baking sheets. Brush doughnuts with melted butter or margarine and let rise in a slightly warm place until double in bulk, about 20 minutes.
Bake in preheated 425* oven for 8 to 10 minutes until a deep golden brown.
As soon as doughnuts are removed from oven, brush again with butter or margarine and roll in granulated sugar.
Makes 2-1/2 to 3 dozen doughnuts.
(Ruralite Magazine)
Monday, February 16, 2015
NUT CUPCAKES
1/4 cup shortening 1-1/2 tsp baking powder
1/2 cup brown sugar, packed 1/4 tsp salt
1 egg, separated 1/3 cup milk
1 cup sifted cake flour 1/2 tsp vanilla
1/2 cup chopped walnuts
Work shortening until fluffy and creamy. Then add sugar gradually, while continuing to work. Beat egg yolk until light-colored; stir into first mixture. Sift together flour, baking powder, and salt, and dd to first mixture alternately with milk and vanilla, combined. Beat Smooth; fold in nuts and stiffly beaten egg white, and fill greased 2-1/2" muffin cups 2/3 full. Bake in moderately hot oven (375*) for 20 minutes or until done.
Makes 12. Dust with powdered sugar if desired.
1/2 cup brown sugar, packed 1/4 tsp salt
1 egg, separated 1/3 cup milk
1 cup sifted cake flour 1/2 tsp vanilla
1/2 cup chopped walnuts
Work shortening until fluffy and creamy. Then add sugar gradually, while continuing to work. Beat egg yolk until light-colored; stir into first mixture. Sift together flour, baking powder, and salt, and dd to first mixture alternately with milk and vanilla, combined. Beat Smooth; fold in nuts and stiffly beaten egg white, and fill greased 2-1/2" muffin cups 2/3 full. Bake in moderately hot oven (375*) for 20 minutes or until done.
Makes 12. Dust with powdered sugar if desired.
LEMON TEA BREAD
2 cups sifted flour 2 eggs
1-1/2 tsp baking powder 1/3 cup milk
1/4 tsp salt 1/2 cup chopped walnuts
1/2 cup butter or margarine 2 tsp grated lemon peel
1 cup sugar
SYRUP: 1/4 cup lemon juice and 1/3 cup sugar
Lightly grease 2 foil loaf pans 7x3-1/2x2". Preheat oven to 350*
Sift flour, baking powder and salt and set aside.
In large bowl, at medium speed, beat butter with 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; beat until very light and fluffy.
At low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture; beat just until combined.
Stir in nuts and lemon peel. Turn batter into prepared pas. Place on cookie sheet. Bake 45 minutes or until tested done.
Make syrup: In small saucepan combine lemon juice and sugar; cook, stirring, 1 minute or until syrupy. Pour evenly over bread as soon as they are removed from oven.
Let cool in pans 10 minutes. Remove to wire rack; let cool completely.
To store: wrap each loaf in foil, plastic film or freezer paper and seal, label and freeze.
Remove number of loaves desired from freezer. Let thaw, still in wrapping, at room temperature several hours.
(McCall's)
1-1/2 tsp baking powder 1/3 cup milk
1/4 tsp salt 1/2 cup chopped walnuts
1/2 cup butter or margarine 2 tsp grated lemon peel
1 cup sugar
SYRUP: 1/4 cup lemon juice and 1/3 cup sugar
Lightly grease 2 foil loaf pans 7x3-1/2x2". Preheat oven to 350*
Sift flour, baking powder and salt and set aside.
In large bowl, at medium speed, beat butter with 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; beat until very light and fluffy.
At low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture; beat just until combined.
Stir in nuts and lemon peel. Turn batter into prepared pas. Place on cookie sheet. Bake 45 minutes or until tested done.
Make syrup: In small saucepan combine lemon juice and sugar; cook, stirring, 1 minute or until syrupy. Pour evenly over bread as soon as they are removed from oven.
Let cool in pans 10 minutes. Remove to wire rack; let cool completely.
To store: wrap each loaf in foil, plastic film or freezer paper and seal, label and freeze.
Remove number of loaves desired from freezer. Let thaw, still in wrapping, at room temperature several hours.
(McCall's)
DOUGHNUTS
4 cups flour 3/4 cup sugar
1 tsp soda 1/4 cups shortening
1 tsp salt 3 eggs
1 tsp nutmeg 1 cup sour milk
1/2 tsp cream of tartar Granulated Sugar
Sift together flour, soda, salt, nutmeg and cram of tartar. In large mixer bowl, cream the 3/4 cup sugar and the shortening; beat in eggs. Add flour mixture alternately with sour milk, beating until just blended. Cover and chill at least 2 hours. On floured surface, roll dough 3/8" thick. Cut with floured doughnut cutter. Fry in deep fat (375*) until brown, about 2 to 3 minutes, turning once. Drain on paper towel. Roll in sugar. Makes 2 dozen doughnuts and holes.
*To make sour milk, add enough milk to 1 tbsp vinegar to make 1 cup.
(Better Homes and Gardens)
1 tsp soda 1/4 cups shortening
1 tsp salt 3 eggs
1 tsp nutmeg 1 cup sour milk
1/2 tsp cream of tartar Granulated Sugar
Sift together flour, soda, salt, nutmeg and cram of tartar. In large mixer bowl, cream the 3/4 cup sugar and the shortening; beat in eggs. Add flour mixture alternately with sour milk, beating until just blended. Cover and chill at least 2 hours. On floured surface, roll dough 3/8" thick. Cut with floured doughnut cutter. Fry in deep fat (375*) until brown, about 2 to 3 minutes, turning once. Drain on paper towel. Roll in sugar. Makes 2 dozen doughnuts and holes.
*To make sour milk, add enough milk to 1 tbsp vinegar to make 1 cup.
(Better Homes and Gardens)
RAISED DOUGHNUTS
1 pkg active dry yeast 1/4 cup sugar
1/4 cup warm water 1 tsp salt
3/4 cup milk, scalded 2 eggs, well beaten
1/2 cup butter 4 cups sifted flour
Soften yeast in water. Combine milk, butter, sugar and salt. Cool to lukewarm. Add eggs and yeast to milk mixture. Mix well. Add half the flour. Beat until smooth. Add remaining flour; beat well. Cover. Chill overnight. Turn onto floured board. Roll 1/4" thick. Cut for doughnuts or as desired. Let rise about 35 minutes, until almost doubled in bulk. Fry in deep fat at 375* until brown.
NOTE: Dough will keep for up to 4 days. 2-1/2 to 3 dozen doughnuts.
(Favorite Recipes - Casseroles)
1/4 cup warm water 1 tsp salt
3/4 cup milk, scalded 2 eggs, well beaten
1/2 cup butter 4 cups sifted flour
Soften yeast in water. Combine milk, butter, sugar and salt. Cool to lukewarm. Add eggs and yeast to milk mixture. Mix well. Add half the flour. Beat until smooth. Add remaining flour; beat well. Cover. Chill overnight. Turn onto floured board. Roll 1/4" thick. Cut for doughnuts or as desired. Let rise about 35 minutes, until almost doubled in bulk. Fry in deep fat at 375* until brown.
NOTE: Dough will keep for up to 4 days. 2-1/2 to 3 dozen doughnuts.
(Favorite Recipes - Casseroles)
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