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)

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)

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)

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.

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)

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)

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)

MARSHMALLOWS (100)

1 envelope Knox sparkling gelatin
1-1/4 cups water
2 cups fine granulated sugar
Few grains salt
1 tsp vanilla

Soak the gelatin in half of the water for five minutes. Put remaining water and sugar in saucepan, bring to boiling and let boil until sirup will spin thread when dropped from tip of spoon. Add soaked gelatin and let stand until partially cooled; then ad salt and flavoring. Beat until mixture becomes white and thick. Pour into granite pans thickly dusted with powdered sugar, having mixture 1 inch in depth. Let stand in cool place until chilled. Turn onto board, cut in cubes and roll in powdered sugar. Nuts, chocolate, fruit juices in place of part of water, or chopped candied fruits may be added. Dates stuffed with this confection are delicious.

GRAHAM CRACKERS

Cut together 4 cups whole wheat flour and 1 cup of butter, then add 2 tsp baking powder, 1 egg, and 1/2 cup of honey (or 1/2 cup hot water and 1 up sugar).

Roll out the dough (to about 1/4" thick) on a floured board (unbleached white flour is good for this purpose). Then cut it into "cracker-sized" squares. Bake for 15 or 20 minutes in a 350* oven. Be careful, because they will brown-up fast.


(Mother Earth News)

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

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 bottom of glass dipped in in cinnamon-sugar. Bake at 400*F. for 8 to 10 min. Remove immediately from sheet.

Make 3 dozen.

TOASTED SHORTBREAD TRIANGLES

Cream together 1/2 cup (1/4 lb) Butter and 2 tbsp powdered sugar until light and fluffy. Gradually add 1 cup flour (unsifted); beat until well-blended. Stir in 1 tsp vanilla and 1 cup finely chopped walnuts. Form into a roll about 1" in diameter then flatten sides to make a square log. Wrap and chill at least 1 hour or as long as overnight.

Cut in 1/2" slices, then cut each slice in half diagonally to form triangles. Arrange, slightly apart on ungreased cookie sheets and bake in a 300* oven until lightly browned - 40 to 45 minutes. Remove from pans and roll in powdered sugar to coat; let cool.

Makes 5 dozen cookies.  

CANDIED SWEET POTATOES (FREEZER)

For 6 cooked and peeled medium size sweet potatoes prepare the following syrup:

1 cup brown sugar, firmly packed
1/4 cup butter or margarine
1/4 cup water
1/2 tsp salt

Combine ingredients and cook 5 minutes. Cool. Cut potatoes lengthwise in halves and arrange in baking dish. Cover with cooled syrup. Sprinkle with chopped nuts if desired.

TO FREEZE: Wrap securely in freezer paper. Seal.
TO SERVE: Unwrap. Thaw and heat at 400* for 30 to 45 minutes. Baste once or twice.

(FRIGIDAIRE)

BISCUITS TO BAKE (Freezer)

Frozen-juice cans are just the right size for keeping ready-to-bake biscuits - particularly if the can itself was used to cut the rounds. Fill well-washed can with biscuits, using double-thickness of waxed paper between (so they will come apart easily). To close, take freezer wrapping over the top; to open, remove both ends.

So handy to have for meat pie or fruit cobbler topping - or to serve with honey, maple-flavored syrup or jam.