1/2 cup Butter
1 1/2 cup sugar
2 1/4 cup cake flour
3 tsp Baking powder
1 cup Pureed cooked & cooled apples
1/4 cup Rum
5 eggs
Cream butter & sugar extremely well. Add eggs (one at a time) with a small amount of flour. Beating well after each addition. Slowly add milk & flour, alternately beating well. Add Rum & flour still beating well. Add pureed applies slowly - beating well. Add baking powder to the last bit of flour & add to mixture. Bake 300* for 10 minutes. Increase oven to 350* & bake for 20 more minutes.
Icing -
6 Tbsp butter
2 Tbsp milk
1 Tbsp Rum
1 Box (16 oz) Powdered sugar
Beat together & frost cake.
Shirley Taylor
Oakview Grange #311
Thursday, August 18, 2016
Monday, April 11, 2016
CRANBERRY CANDIED SWEET POTATOES
4 medium-sized potatoes, cooked, peeled and sliced
1/2 cup whole cranberry sauce
3 tbsp. lemon juice
1/3 cup honey
1 tbsp melted butter
Place potatoes in an oiled, shallow baking dish. Combine cranberry sauce and lemon juice, mixing well. Spread cranberry mixture over potatoes.
Combine honey and butter; pour over sweet potatoes. Bake in preheated 350 degrees oven for 25 minutes, beating occasionally. 4 generous servings.
(Rodale)
1/2 cup whole cranberry sauce
3 tbsp. lemon juice
1/3 cup honey
1 tbsp melted butter
Place potatoes in an oiled, shallow baking dish. Combine cranberry sauce and lemon juice, mixing well. Spread cranberry mixture over potatoes.
Combine honey and butter; pour over sweet potatoes. Bake in preheated 350 degrees oven for 25 minutes, beating occasionally. 4 generous servings.
(Rodale)
SWEET POTATO SOUFFLE
1 cup milk 2 eggs, separated
1/2 tsp salt 1/2 cup raisins
2 tsp sugar 1/2 tsp nutmeg
2 tbsp butter 1/2 cup chopped walnuts
2 cups mashed sweet potato 15 marshmallows
Scald milk with next 3 ingredients. Add to potato and beat well. Beat egg yolks and add to potato mixture. Stir in raisins, nutmeg and nuts. Fold in beaten egg whites and pour into 1 1/2 quart casserole. Top with marshmallows. Bake in slow oven (325 degrees) 45 minutes, or until set.
Makes 6 servings.
1/2 tsp salt 1/2 cup raisins
2 tsp sugar 1/2 tsp nutmeg
2 tbsp butter 1/2 cup chopped walnuts
2 cups mashed sweet potato 15 marshmallows
Scald milk with next 3 ingredients. Add to potato and beat well. Beat egg yolks and add to potato mixture. Stir in raisins, nutmeg and nuts. Fold in beaten egg whites and pour into 1 1/2 quart casserole. Top with marshmallows. Bake in slow oven (325 degrees) 45 minutes, or until set.
Makes 6 servings.
HONEY SPICED SWEET POTATOES
6 or 7 meduim sweet potatoes 1 cup honey or maple-blended syrup
Boiling, salted water 1/2 tsp cinnamon
1/4 cup melted butter or margarine 1/4 tsp nutmeg
Cook sweet potatoes in boiling, salted water 30 to 35 minutes or until tender. Heat oven to 350 degrees. Peel potatoes; cut in 1/2 slices. Combine butter or margarine, honey, cinnamon and nutmeg. Place potatoes in buttered, shallow 1 1/2 qt casserole in layers, pouring honey mixture over each layer. Bake 35 to 40 minutes or until glazed, basting sever times with syrup in casserole.
Makes 6 servings.
Boiling, salted water 1/2 tsp cinnamon
1/4 cup melted butter or margarine 1/4 tsp nutmeg
Cook sweet potatoes in boiling, salted water 30 to 35 minutes or until tender. Heat oven to 350 degrees. Peel potatoes; cut in 1/2 slices. Combine butter or margarine, honey, cinnamon and nutmeg. Place potatoes in buttered, shallow 1 1/2 qt casserole in layers, pouring honey mixture over each layer. Bake 35 to 40 minutes or until glazed, basting sever times with syrup in casserole.
Makes 6 servings.
DOT'S YEAST ROLLS
3 cups milk 3/4 cup sugar
2 pkg active dry yeast 1 tbsp salt
2 tbsp sugar 2 eggs
1/2 cup cooking oil 10 cups sifted flour
Scald milk. Pour into mixing bowl. Cool to warm (120 degrees) Stir in yeast and 2 tbsp sugar. Mix well. Let stand 10 minutes.
Add oil, 3/4 cup sugar, salt, eggs and 4 cups lour. Beat with electric mixer at medium speed for 2 minutes. Gradually add enough remaining flour to make a soft dough. (Do not knead.)
Place dough in lightly greased bowl. Cover and let rise in warm place until doubled, about 50 minutes.
Punch dough down. Divide into 4 portions. With floured hands, shape each portion into 12 balls. Arrange 12 balls in 8" greased square baking pan or 9" round baking pan. Repeat with remaining dough.
Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 20 minutes or until golden brown.
Remove from pan and cool on rack. 4 dozen.
(Farm Journal)
2 pkg active dry yeast 1 tbsp salt
2 tbsp sugar 2 eggs
1/2 cup cooking oil 10 cups sifted flour
Scald milk. Pour into mixing bowl. Cool to warm (120 degrees) Stir in yeast and 2 tbsp sugar. Mix well. Let stand 10 minutes.
Add oil, 3/4 cup sugar, salt, eggs and 4 cups lour. Beat with electric mixer at medium speed for 2 minutes. Gradually add enough remaining flour to make a soft dough. (Do not knead.)
Place dough in lightly greased bowl. Cover and let rise in warm place until doubled, about 50 minutes.
Punch dough down. Divide into 4 portions. With floured hands, shape each portion into 12 balls. Arrange 12 balls in 8" greased square baking pan or 9" round baking pan. Repeat with remaining dough.
Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 20 minutes or until golden brown.
Remove from pan and cool on rack. 4 dozen.
(Farm Journal)
EGG CINNAMON BREAD
1 pkg active dry yeast 2 eggs
2 tbsp lukewarm water 3 cups sifted flour
2/3 cup milk 1 1/2 tsp cinnamon
1/2 cup sugar 2 tbsp melted butter or margarine, or egg white
6 tbsp margarine
Dissolve yeast in water and let stand while the milk is scalding.
In large bowl pour milk over 1/4 cup sugar, salt and about 4 tbsp margarine. Set aside to cool to lukewarm; then add egg, yeast and half flour, beating until satiny smooth. Mix and beat in the remaining flour with a large spoon.
Cover with a clean cloth; in a warm place let rise until double.
Punch down and knead lightly. Roll out onto lightly floured board; spread with remaining 2 tbsp butter or margarine, sprinkle with remaining sugar and cinnamon roll up tightly from end to end and place in bread pan. Brush with 2 tbsp melted butter and let rise until doubled, about 45 minutes. Bake at 350 degrees for about 30 minutes. Cool.
(Uncle John's Original Bread Book)
2 tbsp lukewarm water 3 cups sifted flour
2/3 cup milk 1 1/2 tsp cinnamon
1/2 cup sugar 2 tbsp melted butter or margarine, or egg white
6 tbsp margarine
Dissolve yeast in water and let stand while the milk is scalding.
In large bowl pour milk over 1/4 cup sugar, salt and about 4 tbsp margarine. Set aside to cool to lukewarm; then add egg, yeast and half flour, beating until satiny smooth. Mix and beat in the remaining flour with a large spoon.
Cover with a clean cloth; in a warm place let rise until double.
Punch down and knead lightly. Roll out onto lightly floured board; spread with remaining 2 tbsp butter or margarine, sprinkle with remaining sugar and cinnamon roll up tightly from end to end and place in bread pan. Brush with 2 tbsp melted butter and let rise until doubled, about 45 minutes. Bake at 350 degrees for about 30 minutes. Cool.
(Uncle John's Original Bread Book)
CINNAMON SUGAR SWIRL BREAD
3 to 3 1/2 cup flour 1/2 tsp. salt
1/4 cup C and H gran. sugar 1/2 cup milk
1 pkg. active dry yeast 1/4 cup (1/2 stick) butter or margarine
1/4 cup water
1 egg
FILLING: 1 tbsp melted butter
2 tbsp C and H sugar
1/2 tsp cinnamon or to taste
Combine 1 cup flour, sugar, yeast and salt in large mixing bowl. Mix well. Heat milk, water and margarine until lukewarm. Margarine will not be melted. Add to flour mixture and beat 1 minute. Add 1 up additional flour and egg: beat 2 minutes. With spoon stir in 1 cup flour until better holds shape. Remove from bowl to floured board. Knead 5 to 8 minutes, using the remaining flour as needed. Dough should not be firm. Cover with waxed paper and towel. Let rest 20 minutes.
Punch dough down and roll into rectangles 8x15" Brush with melted butter. Sprinkle with cinnamon/sugar mixture. Roll up jelly roll fashion from narrow end. Seal end. Place in greased 2 quart loaf pan. Cover with plastic lid; refrigerate 2 to 4 hours. Remove from refrigerator, remove lid, pierce any air bubbles with oiled toothpick. let stand 20 minutes. Bake in 350 degree oven 40 to 45 minutes. Remove from pan and cool on rack. Makes 1 loaf.
1/4 cup C and H gran. sugar 1/2 cup milk
1 pkg. active dry yeast 1/4 cup (1/2 stick) butter or margarine
1/4 cup water
1 egg
FILLING: 1 tbsp melted butter
2 tbsp C and H sugar
1/2 tsp cinnamon or to taste
Combine 1 cup flour, sugar, yeast and salt in large mixing bowl. Mix well. Heat milk, water and margarine until lukewarm. Margarine will not be melted. Add to flour mixture and beat 1 minute. Add 1 up additional flour and egg: beat 2 minutes. With spoon stir in 1 cup flour until better holds shape. Remove from bowl to floured board. Knead 5 to 8 minutes, using the remaining flour as needed. Dough should not be firm. Cover with waxed paper and towel. Let rest 20 minutes.
Punch dough down and roll into rectangles 8x15" Brush with melted butter. Sprinkle with cinnamon/sugar mixture. Roll up jelly roll fashion from narrow end. Seal end. Place in greased 2 quart loaf pan. Cover with plastic lid; refrigerate 2 to 4 hours. Remove from refrigerator, remove lid, pierce any air bubbles with oiled toothpick. let stand 20 minutes. Bake in 350 degree oven 40 to 45 minutes. Remove from pan and cool on rack. Makes 1 loaf.
CINNAMON BREAD
2 pk active dry yeast 1 tsp salt
1/2 cup warm water 1 egg, slightly beaten
1 cup milk, scalded 5 to 5 1/2 cups flour
1/2 cup butter 3/4 cup wheat germ
1/3 cup honey
Dissolve yeast in warm water. Let stand. Pour scalded milk over butter; stir to melt. Ad honey and salt. Add beaten egg and mix well. Combine yeast, milk and egg mixtures. Blend well. Add 2 1/2 cups flour and beat until smooth. Add the wheat germ and beat until smooth again. Add additional flour to make a soft dough. Knead gently for a few minutes to make a smooth but soft dough. Cover and let rise until double. Divide in half; roll each half to a 7x12" rectangle. Brush with slightly beaten egg white and sprinkle with a mixture of 1/2 cup sugar, 1 tbsp cinnamon and 1/2 cut finely chopped nuts. Roll like jelly roll. Put in greased loaf pan 9x5x3". Bake 35-40 minutes at 375 degrees.
(Ideals Country Kitchen Cookbook)
1/2 cup warm water 1 egg, slightly beaten
1 cup milk, scalded 5 to 5 1/2 cups flour
1/2 cup butter 3/4 cup wheat germ
1/3 cup honey
Dissolve yeast in warm water. Let stand. Pour scalded milk over butter; stir to melt. Ad honey and salt. Add beaten egg and mix well. Combine yeast, milk and egg mixtures. Blend well. Add 2 1/2 cups flour and beat until smooth. Add the wheat germ and beat until smooth again. Add additional flour to make a soft dough. Knead gently for a few minutes to make a smooth but soft dough. Cover and let rise until double. Divide in half; roll each half to a 7x12" rectangle. Brush with slightly beaten egg white and sprinkle with a mixture of 1/2 cup sugar, 1 tbsp cinnamon and 1/2 cut finely chopped nuts. Roll like jelly roll. Put in greased loaf pan 9x5x3". Bake 35-40 minutes at 375 degrees.
(Ideals Country Kitchen Cookbook)
YEAST BISCUITS
1/2 tbsp. dry yeast 1 tbsp oil
1 1/8 cup warm water 1/4 tsp salt
1/4 cup honey 3 cups whole wheat flour
Dissolve yeast in 1/8 cup warm water and allow to work. Combine with honey, oil and salt and let rise for 10 minutes. Add remaining ingredients and blend thoroughly.
Allow to rise for 1 hour. Knead dough on floured board until spongy. Cut into biscuits. Arrange on oiled cookie sheet and allow to rise 10 more minutes. Bake at 350 degrees for 25 minutes.
(Basic Four and More Cookbook)
1 1/8 cup warm water 1/4 tsp salt
1/4 cup honey 3 cups whole wheat flour
Dissolve yeast in 1/8 cup warm water and allow to work. Combine with honey, oil and salt and let rise for 10 minutes. Add remaining ingredients and blend thoroughly.
Allow to rise for 1 hour. Knead dough on floured board until spongy. Cut into biscuits. Arrange on oiled cookie sheet and allow to rise 10 more minutes. Bake at 350 degrees for 25 minutes.
(Basic Four and More Cookbook)
SOFT SANDWICH BUNS
Heat 2 cups milk to boiling.
Pour into bowl containing:
1/4 cup margarine or oil
1/2 cup sugar
1/2 tbsp. salt
Combine:
1/2 cup warm water
2 tbsp yeast
1/4 tsp. sugar
Place yeast mixture in bowl and let sit five minutes. After the milk has cooled, add the milk mixture. Then add four cups flour and beat until smooth. Let rest 5-10 minutes. Beat again and add 1 1/2 cups more flour.
After this has been added, begin to mix with hands. Depending on the kind of flour being used, add about one more cup of flour, or enough to make the dough so that it can be kneaded on a floured board. Knead five minutes. Put in a well-greased bowl and let rise for one hour.
Punch down and form rolls. Place on greased cookie sheet. Let rise 1/2 hour. Bake at 375 degrees for about 20 minutes or until brown. Brush with margarine or oil.
Pour into bowl containing:
1/4 cup margarine or oil
1/2 cup sugar
1/2 tbsp. salt
Combine:
1/2 cup warm water
2 tbsp yeast
1/4 tsp. sugar
Place yeast mixture in bowl and let sit five minutes. After the milk has cooled, add the milk mixture. Then add four cups flour and beat until smooth. Let rest 5-10 minutes. Beat again and add 1 1/2 cups more flour.
After this has been added, begin to mix with hands. Depending on the kind of flour being used, add about one more cup of flour, or enough to make the dough so that it can be kneaded on a floured board. Knead five minutes. Put in a well-greased bowl and let rise for one hour.
Punch down and form rolls. Place on greased cookie sheet. Let rise 1/2 hour. Bake at 375 degrees for about 20 minutes or until brown. Brush with margarine or oil.
Saturday, May 2, 2015
GRANDMA'S BREAD
2 pkg. active dry yeast 2 tsp salt
1/4 cup warm water 2 eggs
2 cups milk, scalded 1 cup light raisins(opt.)
1/4 cup butter 6 1/2 cups sifted Stone-Buhr flour
1/2 cup sugar
Dissolve yeast in water. Combine milk, butter, sugar and salt; cool to lukewarm. Add yeast, eggs and raisin. Add about 3 cups flour and beat until smooth. Add enough more flour to make dough easy to handle. Knead dough until smooth and elastic.
Place dough in a greased bowl; grease top and cover; let rise until double in bulk.
Punch down and shape into 2 loaves. Place in 9x5" loaf pans. Cover and let rise until double in bulk. Bake at 425* for 40 minutes. Remove from pans and cool. Makes 2 loaves.
1/4 cup warm water 2 eggs
2 cups milk, scalded 1 cup light raisins(opt.)
1/4 cup butter 6 1/2 cups sifted Stone-Buhr flour
1/2 cup sugar
Dissolve yeast in water. Combine milk, butter, sugar and salt; cool to lukewarm. Add yeast, eggs and raisin. Add about 3 cups flour and beat until smooth. Add enough more flour to make dough easy to handle. Knead dough until smooth and elastic.
Place dough in a greased bowl; grease top and cover; let rise until double in bulk.
Punch down and shape into 2 loaves. Place in 9x5" loaf pans. Cover and let rise until double in bulk. Bake at 425* for 40 minutes. Remove from pans and cool. Makes 2 loaves.
BROWN AND SERVE SALLY LUNN ROLLS (freezer)
1 envelope active dry yeast 1/2 cup butter or margarine softened and cut in
3/4 cup warm water pieces
1/4 cup sugar 3 eggs, beaten (room temp)
2 tsp salt 5 to 6 cups flour
3/4 cup warm milk
MAKE AHEAD: In large warm bowl sprinkle yeast water and stir until dissolved. Stir in sugar, salt, milk, butter and eggs. Stir in 3 cups flour. With wooden spoon, stir until well mixed, about 1 minute.
Beat in enough additional flour (about 2 1/2 cups) to make a soft dough that leaves sides of bowl. Cover and let rise in warm draft-free place until doubled (1 hour).
Stir down and spoon into 24 greased muffin cups, about 2/3 full. Cover; let rise until double (1 hour).
Bake in PREHEATED 250* oven 25 minutes or until rolls spring back when lightly pressed with finger.
Cool in pans 25 minutes. Remove to wire racks and cool thoroughly.
Wrap in plastic bags or pack in other containers; seal and cover tightly. Refrigerate up to 1 week or freeze up to 1 month. (Thaw rolls before browning).
Just before serving: Place rolls on greased baking sheet. Bake in PREHEATED 40* oven 10 to 15 minutes or until brown. Serve warm. Makes 24 rolls.
(Family Circle)
3/4 cup warm water pieces
1/4 cup sugar 3 eggs, beaten (room temp)
2 tsp salt 5 to 6 cups flour
3/4 cup warm milk
MAKE AHEAD: In large warm bowl sprinkle yeast water and stir until dissolved. Stir in sugar, salt, milk, butter and eggs. Stir in 3 cups flour. With wooden spoon, stir until well mixed, about 1 minute.
Beat in enough additional flour (about 2 1/2 cups) to make a soft dough that leaves sides of bowl. Cover and let rise in warm draft-free place until doubled (1 hour).
Stir down and spoon into 24 greased muffin cups, about 2/3 full. Cover; let rise until double (1 hour).
Bake in PREHEATED 250* oven 25 minutes or until rolls spring back when lightly pressed with finger.
Cool in pans 25 minutes. Remove to wire racks and cool thoroughly.
Wrap in plastic bags or pack in other containers; seal and cover tightly. Refrigerate up to 1 week or freeze up to 1 month. (Thaw rolls before browning).
Just before serving: Place rolls on greased baking sheet. Bake in PREHEATED 40* oven 10 to 15 minutes or until brown. Serve warm. Makes 24 rolls.
(Family Circle)
Thursday, March 26, 2015
PICNIC BUNS
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.
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.
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