ANN HOT ROLLS (My Dads Receet)

 1 cake yeast                                                    4 Tbsp sugar
1 cup lukewarm water                                     6 Tbsp shortening
1 cup scalded milk                                           2 tsp salt
About 6 cups flour, more or less

Yeast and water and tsp sugar. 

Scald milk add remaining sugar salt and shortening. Let rise until double, fold down, let raise again until doubled. Shape into rolls reg rise. 

Note: Not sure who wrote this. I typed it exactly as it was written. No information on cooking it. If you know about breads, it would be easy to figure out. Good luck!

RICH LOAF BREAD

 4 cups sifted flour                                                     3 tbsp shortening
3/4 cup milk                                                               1 yeast cake
2 tbsp sugar                                                                3 eggs
1 tsp salt

Sift flour before measuring. Scald milk; add sugar, salt, and shortening. Cool to lukewarm; add yeast and heated eggs. Add half the flour and beat 3 minutes. Add rest of flour, half a cup at a time and stir after each addition. Knead, shape, allow to rise until light and bake 350* ?

Recipes from the old South

PLANTATION SPOON BREAD

4 cups milk                                                              3 eggs
1 cup white cornmeal                                               1 tsp melted butter
1 tsp salt                                                                    2 tsp baking powder

Hat 2 cups milk to boiling point. Add meal, which has been sifted with the salt, slowly, stirring constantly until thick.  Remove from heat, cool to lukewarm and add slowly to well-beaten eggs. Add butter and other 2 cups milk. Sprinkle baking powder over top quickly and stir in. Pour batter into greased casserole (about 10" in diameter by 3" in depth) and bake 55 to 60 minutes in 350* oven until browned. 

Recipes from the Old South

KENTUCKY SPOON BREAD

 3/4 cup yellow corn meal                                   2 tbsp melted shortening
2 cups milk                                                          1 cup milk
1 tsp. salt                                                              3 eggs separated
1 tsp baking powder
2 tsp sugar

Add cornmeal to milk and cook in double boiler until the consistency of mush. Remove from heat and add salt, baking powder, melted shortening and 1 cup milk. Add egg yolks, lightly beaten and fold in stiffly beaten egg whites. Pour into Reynolds Wrap-lined greased 2-quart casserole. Bake in slow oven (325*) 1 hour. Serve hot with butter or margarine and lots of gravy. 

DIXIE PECAN COOKIES

2 eggs                                                             2 tsp baking powder 
1/2 cup Wesson Buttery Flavor Oil                1/2 tsp salt
1 cup dark brown sugar, firmly packed          3/4 cup chopped pecans
2 cups sifted, all-purpose flour                        Cinnamon-sugar mixture

Beat eggs well. Stir in oil, vanilla and sugar. Sift together flour, baking powder and salt: add to egg mixture. Stir in pecans. Drop by teaspoon 2 in. apart on ungreased cookie sheet. Press each cookie flat with the bottom of glass dipped in cinnamon-sugar. Bake at 400*F for 8 to 10 mins. 

Remove immediately from sheet. Makes 3 dozen. 

BROWN-AND-SERVE SALLY LUNN ROLLS (FREEZER)

 1 envelope active dry yeast                            1/2 cup butter or margarine softened and cut into pieces
 3/4 cup warm water                                        3 eggs, beaten (room temp)
1/4 cup sugar                                                   5 to 6 cups flour
2 tsp salt
3/4 cup warm milk

MAKE AHEAD: In large warm bowl sprinkle yeast in 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 four (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 400* oven 10 to 15 minutes or until brown. Serve warm. Makes 24 rolls. 

(Family Circle)    

GRANDMA'S BREAD

2 pkg. active dry yeast                                                   1 tsp salt
1/4 cup warm water                                                        2 eggs
2 cups milk, scalded                                                       1 cup light raisins (opt)
1/2 cup sugar                                                                  6 1/2 cups sifted Stone-Buhr flour

Dissolve yeast in water. Combine milk, butter, sugar and salt; cool to lukewarm. Add yeast, eggs and raisins. 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 doubled 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. 

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* for about 20 minutes or until brown. Bush with margarine or oil. 

No idea where this came from. 

CINNAMON SUGAR SWIRL BREAD

 3 to 3 1/2 cups flour                                                 1/2 tsp salt
1/4 cup C & H sugar                                                  1/2 cup milk
1 pkg active dry yeast                                                1/4 cup water
                                                                                    1/4 cup (1/2 stick) butter or margarine
                                                                                    1 egg

FILLING

1 Tbsp melted butter
2 Tbsp C&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 butter until lukewarm. Butter will not be melted. Add to flour mixture and beat 1 minute. Add 1 cup additional flour and egg; beat 2 minutes. With spoon stir in 1 cup flour until batter 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 rectangle 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* oven 40 to 45 minutes. Remove from pan and cool on rack. Makes 1 loaf. 

No information on this card. 

2-4-24

I decided to make this since I love to make bread. 

I didn't read the card very well, and made it like a regular bread in the mixing bowl with the bread attachment. It worked out great. But I should have done the 1 cup flour and not 3 cups flour when I started. It was easy to make and actually grew in the oven. 

I THOUGHT I put the seam down in the pan, but apparently it was on the side. I did have the cinnamon and sugar run out - I always add more cinnamon and sugar. I love warm bread too, and I think I should have been patient and let it cool. The bread knife I used didn't "play nice." It was really good and I do recommend this bread recipe. 

BREAD

 Old yeast bread recipes call for scalded milk because milk was not pasteurized when these recipes were developed. The modern way to make yeast breads is also faster. 

Simply stir the dry yeast into 1 to 2 cups of flour; heat the milk and other liquids to very warm (120* to 130*) then add the hot liquids to the four-yeast mixture, using high speed on the electric mixer. 

To compete the dough, mix in the eggs and other ingredients then add enough flour to make a soft dough. Knead; let rise,  Bake as usual. 

This was typed exactly as it was written. No clue why it doesn't say what ingredients are liquid, or how many eggs are "eggs." As a bread baker myself, it's different than what I'm used to. 

CRUSTY BREAD

 3 cups self-rising flour
2 tsp sugar
12 oz beer

Stir and put in pan - makes 1 loaf 

350* - 50 minutes

No information on who's this is. 

FRONTIER SCALLOPED POTATOES

 These have a baked potato flavor. Thoroughly scrub and rinse potatoes so you can eat the skins. You will find that the skins add interest to the appearance of the dish and are in the credit column of good nutrition. 

Turn on oven at slow (300*F). Grease a 1 1/2 quart casserole. Scrub potatoes vigorously and rinse well, cut away ends and any bruises or flaws; slice very thin; 4 medium size potatoes. 

Melt in saucepan: 2 Tbsp butter or margarine
Add, stirring until combined: 3 Tbsp. all purpose flour, 1 1/2 tsp salt, 1/8 tsp pepper

Gradually add, stirring constantly:
2 1/2 cups milk

Continue cooking about 5 minutes, or until thick, stirring constantly. Combine sliced potatoes and sauce; pour into casserole, cover.  Bake 1 to 1 1/4 hours. Uncover and continue baking 20 to 30 minutes, or until potatoes are done and top is browned. Serves 6

No name or information on where this came from. 

BUTTERSCOTCH BARS

1/2 c (1 stick) butter or margarine
2 cups brown sugar, packed
2 cups sifted all-purpose flour, 
1/4 tsp salt
2 eggs unbeaten
2 tsp baking powder
1 tsp vanilla
1 cup (3 1/2 oz can) flaked or shredded coconut

In a 3-qt saucepan melt butter over low heat, stirring occasionally. Cool. In the meantime, sift together flour, salt and baking powder; set aside. To cooled mixture, add eggs one at a time, beating well after each addition. Stir in vanilla, sifted dry ingredients and coconut; mix thoroughly. Spread in shallow, greased 15x10" pan. Bake at 350* for 25 to 30 minutes. Cool in pan and cut into bars while slightly warm. 

Makes 60 bars, 2 1/2 x 1"