Recipe is from Aunt Nellie.
2 cups pitted dates
2 cups boiling water
2 tsp soda
1/2 tsp salt
2 TB butter
2 tsp baking powder
1 3/4 cups sugar
4 cups flour
2 tsp vanilla
2 eggs
1 cup nuts
Pour boiling water over dates, add soda, shortening, sugar and beaten eggs. Sift flour, salt , baking powder and add to first mixture. Add nuts and vanilla. Pour into greased tins. Let stand 5 minutes. Bake 1 hour at 350 degrees. Makes 2 medium loaves.
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Saturday, August 14, 2010
Sunday, July 4, 2010
Parkerhouse Rolls
Recipe is from Janet Clark.
2 cups milk, scalded
2 yeast cakes
1/2 cup warm water
1/3 cup sugar
1/3 cup soft shortening
3 eggs
1 TB salt
6-7 cups flour
Dissolve yeast in warm water then add all ingredients to cooled milk to make a soft dough. Beat well. Knead until smooth and elastic - 10 minutes. Cover and let rise at 85 degrees until double in bulk. Turn under. Shape. (Or let raise 2 times before shaping.) Allow to rise until double in size - 1 1/2 to 2 hours. Bake 12-15 minutes at 400 degress. If dough is refrigerated, allow to warm 3 hours at room temperature before shaping.
To freeze rolls: Bake 20 minutes at 250 degrees, freeze. To serve: bake 10 minutes at 375 degrees.
2 cups milk, scalded
2 yeast cakes
1/2 cup warm water
1/3 cup sugar
1/3 cup soft shortening
3 eggs
1 TB salt
6-7 cups flour
Dissolve yeast in warm water then add all ingredients to cooled milk to make a soft dough. Beat well. Knead until smooth and elastic - 10 minutes. Cover and let rise at 85 degrees until double in bulk. Turn under. Shape. (Or let raise 2 times before shaping.) Allow to rise until double in size - 1 1/2 to 2 hours. Bake 12-15 minutes at 400 degress. If dough is refrigerated, allow to warm 3 hours at room temperature before shaping.
To freeze rolls: Bake 20 minutes at 250 degrees, freeze. To serve: bake 10 minutes at 375 degrees.
Pumpkin Muffins
Recipe is from Mazie.
1 1/2 cups scaleded milk. Cool and add 1 yeast cake. Cream 1/2 cup butter with 1/2 cup sugar and 1 tsp salt. Add 1 1/2 cups drained pumpkin. Add 5 cups flour and let raise until double in bluk. Bake in muffin tins.
1 1/2 cups scaleded milk. Cool and add 1 yeast cake. Cream 1/2 cup butter with 1/2 cup sugar and 1 tsp salt. Add 1 1/2 cups drained pumpkin. Add 5 cups flour and let raise until double in bluk. Bake in muffin tins.
Saturday, July 3, 2010
Mazie's Rolls
2 cups warm milk
1 TB yeast, softened in water
1/2 cup butter or margarine
1/2 cup sugar
1 TB salt
2 eggs, beaten
Combine milk, sugar, salt, butter and enough flour so it can be well beaten with spoon. Add beaten eggs and yeast. Beat well, then add more flour to make soft dough. (Dough should be as soft as can be handled.) Cover and let rest about 30 minutes.
After resting, knead a while, maybe 10 minutes. Place in greased bowl and let raise until double in bulk, usually about 2 hours. Mix down and allow to raise for 30 minutes. After this, mix down every 20 minutes, 3 or 4 times. Shape. Raise until about double, bake at 375 degrees. Makes about 50 small rolls.
1 TB yeast, softened in water
1/2 cup butter or margarine
1/2 cup sugar
1 TB salt
2 eggs, beaten
Combine milk, sugar, salt, butter and enough flour so it can be well beaten with spoon. Add beaten eggs and yeast. Beat well, then add more flour to make soft dough. (Dough should be as soft as can be handled.) Cover and let rest about 30 minutes.
After resting, knead a while, maybe 10 minutes. Place in greased bowl and let raise until double in bulk, usually about 2 hours. Mix down and allow to raise for 30 minutes. After this, mix down every 20 minutes, 3 or 4 times. Shape. Raise until about double, bake at 375 degrees. Makes about 50 small rolls.
Banana Bread
Recipe is from Mazie.
1/2 cup butter
1 cup sugar
2 eggs
1 cups pureed bananas (3)
2 TB sour milk
1 tsp lemon juice
2 cups flour
1 1/2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 cup nuts
Beat shortening and sugar. Add eggs and beat. Add bananas, milk, and lemon juice. Add flour sifted with baking powder, salt and soda. Add nuts last and bake 45 minutes at 350 degrees.
1/2 cup butter
1 cup sugar
2 eggs
1 cups pureed bananas (3)
2 TB sour milk
1 tsp lemon juice
2 cups flour
1 1/2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 cup nuts
Beat shortening and sugar. Add eggs and beat. Add bananas, milk, and lemon juice. Add flour sifted with baking powder, salt and soda. Add nuts last and bake 45 minutes at 350 degrees.
Rolls
NOTE: If you recognize the handwriting on this recipe, please let me know who to credit for the recipe.
1 yeast
1 cup milk - warm
3 eggs
4 cups flour
1 1/2 tsp salt
4 TB sugar
1 square butter
Soak yeast in 1/4 cup warm water. Work butter into flour (sifted). Beat eggs, add to milk - stir in to flour - beat well.
Put in warm place to rise.
Mix down, put in refrigerator over night.
When ready to rise form into rolls and let rise at least three hours. Bake at 400 degrees.
Boston Brown Bread
Recipe is from Mazie
2 cups graham flour
2 cups white flour
1 cup cornmeal
1 cup germade
1 cup dark molasses
1 cup sugar
2 cups raisins
1 cup chopped nuts
2 tsp salt
Mix the above together with 4 cups sour milk mixed with 4 tsp soda. I put it (dough) in cans and steam 3 hours. Then dry out in oven at 325 degrees for about 15 minutes. Remove from cans when finished. Wrap in waxed paper and store. It makes a big batch.
Note from Jo Anne: if replacing sugar with honey, reduce liquid by 1/4 cup.
2 cups graham flour
2 cups white flour
1 cup cornmeal
1 cup germade
1 cup dark molasses
1 cup sugar
2 cups raisins
1 cup chopped nuts
2 tsp salt
Mix the above together with 4 cups sour milk mixed with 4 tsp soda. I put it (dough) in cans and steam 3 hours. Then dry out in oven at 325 degrees for about 15 minutes. Remove from cans when finished. Wrap in waxed paper and store. It makes a big batch.
Note from Jo Anne: if replacing sugar with honey, reduce liquid by 1/4 cup.
Wednesday, September 16, 2009
Lucy's Doughnuts
Recipe is from Aunt Lucy.
1 cake Fleischmann’s yeast
1 TB sugar
1 ¼ cup scalded milk
4 ½ cups sifted flour
1 tsp salt
3-4 TB butter
1 scant cup sugar
1 egg, well beaten
1 tsp nutmeg
1 tsp cinnamon
Dissolve yeast and 1 TB sugar in lukewarm milk. Add 1 ½ cups flour and beat well. Cover and let rise about ½ hour or until bubbles burst on top. Cream butter and sugar. Add egg and spices. Add to yeast mixture. Add salt and rest of flour to make soft dough. Knead lightly. Place in greased bowl. Let rise about 1 hour. Roll out and cut doughnuts. Place on lightly floured surface (cloth is best) and let rise. Fry in hot oil, turning to cook both sides. Shake a few at a time while hot in a paper bag into which you have put sugar. Or you can glaze or frost them.
1 cake Fleischmann’s yeast
1 TB sugar
1 ¼ cup scalded milk
4 ½ cups sifted flour
1 tsp salt
3-4 TB butter
1 scant cup sugar
1 egg, well beaten
1 tsp nutmeg
1 tsp cinnamon
Dissolve yeast and 1 TB sugar in lukewarm milk. Add 1 ½ cups flour and beat well. Cover and let rise about ½ hour or until bubbles burst on top. Cream butter and sugar. Add egg and spices. Add to yeast mixture. Add salt and rest of flour to make soft dough. Knead lightly. Place in greased bowl. Let rise about 1 hour. Roll out and cut doughnuts. Place on lightly floured surface (cloth is best) and let rise. Fry in hot oil, turning to cook both sides. Shake a few at a time while hot in a paper bag into which you have put sugar. Or you can glaze or frost them.
Rolls
This was in the stack of recipes I got at the reunion, but there wasn't a name on it.
1 yeast cake
¼ cup warm water
1 square butter
4 cups flour
1 ½ tsp salt
4 TB sugar
3 eggs
1 cup milk, warm
Soak yeast in ¼ cup warm water. Work butter into flour (sifted with sugar and salt). Beat eggs, add to milk, add yeast to milk mixture. Stir milk mixture in to flour, beat well. Put in warm place to rise. Mix down, put in refrigerator over night. When ready to use, form into rolls and let rise at least three hours. Bake at 400 degrees.
1 yeast cake
¼ cup warm water
1 square butter
4 cups flour
1 ½ tsp salt
4 TB sugar
3 eggs
1 cup milk, warm
Soak yeast in ¼ cup warm water. Work butter into flour (sifted with sugar and salt). Beat eggs, add to milk, add yeast to milk mixture. Stir milk mixture in to flour, beat well. Put in warm place to rise. Mix down, put in refrigerator over night. When ready to use, form into rolls and let rise at least three hours. Bake at 400 degrees.
Swedish Butter Horns
Recipe from Mazie and/or Janet Christensen Clark.
2 cakes yeast. Break up and mix with 3 TB sugar.
1 pint cold milk
2 large eggs, beaten
½ TB salt
½ cup sugar
1 tsp cardamom
5 cups flour (for dough)
1 cup flour (to roll out dough)
¾ lb butter
Mix cold milk, sugar, salt, cardamom, yeast, and eggs. Add 5 cups flour gradually working the dough well. Turn dough out on floured board and knead well. Then roll out to about 12 x 24 inches. Mark this sheet with back of a knife into 3 equal sections. (Do not cut dough.)
Spread 1/3 of butter over the middle and right-hand sections. Fold left section over the middle section, and fold right section on top. The dough is now rolled out to original size of 12 x 24. Keep board well floured. Now mark dough into 4 sections and butter the two middle sections with half of the remaining butter. Fold the two outside sections over to meet in the middle, then fold the one half over the other, making 4 thicknesses. Now for the third time roll the dough out to the original size of 12 x 24. Mark in 3 sections as at first, and butter and fold as at first. Butter is now all used up.
Roll out to original size keeping edges straight. Dough should be about ½ inch thick. Cut with a sharp knife into strips 2/3 inches wide. These strips are then twisted about 5 or 6 times and placed on baking sheet in any shape desired. Let rise in a cool room (if too warm, the butter will melt and the rolls will not be fluffy or flaky.) Take care to keep dough cool while working with it. The butter should not be spread too close to the edges or it will be forced out during the rolling process.
Allow 2 to 3 hours to rise. When rolls are very light, brush with beaten egg to which a little cream has been added and sprinkle with sugar and chopped nuts. Bake at 475 degrees for 7 or 8 minutes. Makes about 3 dozen. May be decorated with cake filling if desired.
2 cakes yeast. Break up and mix with 3 TB sugar.
1 pint cold milk
2 large eggs, beaten
½ TB salt
½ cup sugar
1 tsp cardamom
5 cups flour (for dough)
1 cup flour (to roll out dough)
¾ lb butter
Mix cold milk, sugar, salt, cardamom, yeast, and eggs. Add 5 cups flour gradually working the dough well. Turn dough out on floured board and knead well. Then roll out to about 12 x 24 inches. Mark this sheet with back of a knife into 3 equal sections. (Do not cut dough.)
Spread 1/3 of butter over the middle and right-hand sections. Fold left section over the middle section, and fold right section on top. The dough is now rolled out to original size of 12 x 24. Keep board well floured. Now mark dough into 4 sections and butter the two middle sections with half of the remaining butter. Fold the two outside sections over to meet in the middle, then fold the one half over the other, making 4 thicknesses. Now for the third time roll the dough out to the original size of 12 x 24. Mark in 3 sections as at first, and butter and fold as at first. Butter is now all used up.
Roll out to original size keeping edges straight. Dough should be about ½ inch thick. Cut with a sharp knife into strips 2/3 inches wide. These strips are then twisted about 5 or 6 times and placed on baking sheet in any shape desired. Let rise in a cool room (if too warm, the butter will melt and the rolls will not be fluffy or flaky.) Take care to keep dough cool while working with it. The butter should not be spread too close to the edges or it will be forced out during the rolling process.
Allow 2 to 3 hours to rise. When rolls are very light, brush with beaten egg to which a little cream has been added and sprinkle with sugar and chopped nuts. Bake at 475 degrees for 7 or 8 minutes. Makes about 3 dozen. May be decorated with cake filling if desired.
Mazie's Rolls
Recipe is from Mazie.
2 cups warm milk
1 TB yeast, softened in water
½ cup butter or margarine
½ cup sugar
1 TB salt
2 eggs, beaten
Flour
Combine milk, sugar, salt, butter and enough flour so it can be well beaten with spoon. Add beaten eggs and yeast. Beat well, then add more flour to make soft dough. (Dough should be as soft as can be handled.) Cover and let rest about 30 minutes.
After resting, knead a while, maybe 20 minutes. Place in greased bowl and let raise until double in bulk, usually about 2 hours. Mix down and allow to rest for 30 minutes. After this, mix down every 20 minutes, 3 or 4 times. Shape. Raise until about double, bake at 375 degrees. Makes abut 50 small rolls.
2 cups warm milk
1 TB yeast, softened in water
½ cup butter or margarine
½ cup sugar
1 TB salt
2 eggs, beaten
Flour
Combine milk, sugar, salt, butter and enough flour so it can be well beaten with spoon. Add beaten eggs and yeast. Beat well, then add more flour to make soft dough. (Dough should be as soft as can be handled.) Cover and let rest about 30 minutes.
After resting, knead a while, maybe 20 minutes. Place in greased bowl and let raise until double in bulk, usually about 2 hours. Mix down and allow to rest for 30 minutes. After this, mix down every 20 minutes, 3 or 4 times. Shape. Raise until about double, bake at 375 degrees. Makes abut 50 small rolls.
Butter Horns Refrigerator Rolls
Recipe is from Donna Erickson.
1 yeast cake
1 TB sugar
1 cube butter, melted
1 cup lukewarm milk (scalded)
2 eggs, beat lightly
¼ cup sugar
3 – 4 cups sifted flour
1 tsp salt
Mix yeast cake and sugar. Pour milk over melted butter and add yeast. Lightly beat eggs and add sugar. Beat. Add to yeast mixture. Add flour and salt, stir with a spoon.
Place in refrigerator over night and roll out 2-3 hours before baking. Bake at 375 degrees for 15 minutes.
1 yeast cake
1 TB sugar
1 cube butter, melted
1 cup lukewarm milk (scalded)
2 eggs, beat lightly
¼ cup sugar
3 – 4 cups sifted flour
1 tsp salt
Mix yeast cake and sugar. Pour milk over melted butter and add yeast. Lightly beat eggs and add sugar. Beat. Add to yeast mixture. Add flour and salt, stir with a spoon.
Place in refrigerator over night and roll out 2-3 hours before baking. Bake at 375 degrees for 15 minutes.
Golden Corn Cake
Recipe is from Mazie.
1 cup corn meal
1 cup flour
¼ cup sugar
5 tsp baking powder
¾ tsp salt
1 cup milk
1 egg
1 TB shortening
Mix and sift dry ingredients; add milk, egg well beaten, and shortening. Bake in shallow buttered pan in hot oven 20 minutes.
1 cup corn meal
1 cup flour
¼ cup sugar
5 tsp baking powder
¾ tsp salt
1 cup milk
1 egg
1 TB shortening
Mix and sift dry ingredients; add milk, egg well beaten, and shortening. Bake in shallow buttered pan in hot oven 20 minutes.
Buttermilk Muffins
Recipe is from Mazie.
3 cups all-bran
1 cup boiling water
½ cup shortening
2 ½ tsp soda
½ tsp salt
1 cup sugar
2 eggs unbeaten
2 cups buttermilk
2 ½ cups flour
Pour boiling water over bran and shortening. Add rest of ingredients and stir well. Cover and refrigerate until ready to use. Bake 20 minutes at 350 degrees.
3 cups all-bran
1 cup boiling water
½ cup shortening
2 ½ tsp soda
½ tsp salt
1 cup sugar
2 eggs unbeaten
2 cups buttermilk
2 ½ cups flour
Pour boiling water over bran and shortening. Add rest of ingredients and stir well. Cover and refrigerate until ready to use. Bake 20 minutes at 350 degrees.
Banana Bread
Recipe is from Mazie.
½ cup butter
1 cup sugar
2 eggs
1 cup pureed bananas (3)
2 TB sour milk
1 tsp lemon juice
2 cups flour
1 ½ tsp baking powder
½ tsp soda
½ tsp salt
1 cup nuts
Beat shortening and sugar. Add eggs and eat. Add bananas, milk and lemon juice. Add flour sifted with baking powder, salt, and soda. Add nuts last and bake 45 minutes at 350 degrees.
Mazie
½ cup butter
1 cup sugar
2 eggs
1 cup pureed bananas (3)
2 TB sour milk
1 tsp lemon juice
2 cups flour
1 ½ tsp baking powder
½ tsp soda
½ tsp salt
1 cup nuts
Beat shortening and sugar. Add eggs and eat. Add bananas, milk and lemon juice. Add flour sifted with baking powder, salt, and soda. Add nuts last and bake 45 minutes at 350 degrees.
Mazie
Pumpkin Bread
Recipe is from Jeannie Tolbert
3 cups sugar
1 cup oil
4 eggs
2/3 cup water
1 (15-oz) can pumpkin
3 ½ cups flour
1 cup chocolate chips
2 tsp soda
½ tsp baking powder
2 tsp salt
1 tsp cloves
1 tsp cinnamon
1 tsp allspice
½ cup nuts
Mix sugar, oil, eggs, pumpkin and water together. Sift dry ingredients and add to above mixture. Mix well. Stir in chocolate chips, nuts, and mix well.
Pour batter into 2 large loaf pans or 4 small pans which have been greased and lightly dusted with flour or sugar. Bake large loaves 1 hour at 350 degrees (bake smaller loaves shorter time).
3 cups sugar
1 cup oil
4 eggs
2/3 cup water
1 (15-oz) can pumpkin
3 ½ cups flour
1 cup chocolate chips
2 tsp soda
½ tsp baking powder
2 tsp salt
1 tsp cloves
1 tsp cinnamon
1 tsp allspice
½ cup nuts
Mix sugar, oil, eggs, pumpkin and water together. Sift dry ingredients and add to above mixture. Mix well. Stir in chocolate chips, nuts, and mix well.
Pour batter into 2 large loaf pans or 4 small pans which have been greased and lightly dusted with flour or sugar. Bake large loaves 1 hour at 350 degrees (bake smaller loaves shorter time).
Boston Brown Bread
Recipe is from Mazie.
2 cups graham flour
2 cups white flour
1 cup corn meal
1 cup germade
1 cup dark molasses
1 cup sugar
2 cups raisins
1 cup chopped nuts
2 tsp salt
4 cups sour milk, mixed with 4 tsp soda
Mix all the ingredients together. Put dough in cans and steam for 3 hours, then dry out in oven at 325 degrees for about 15 minutes. Remove from cans when finished. Wrap to store.
Notes from Jo Anne:
· Use whole wheat flour for the graham flour.
· Use soup cans or the larger pork & beans cans. Grease the cans with Crisco. Cover individual cans with foil before steaming.
· If you don’t have a large steamer, put cans in a large pot with a good lid, fill with hot water to about 1/3 to ½ the depth of the cans, bring to a boil, and then reduce heat to maintain steam. Add more boiling water during steaming if needed.
· Remove foil from cans before baking. After baking, cool in cans for 15 minutes before removing bread. Cool on a rack.
2 cups graham flour
2 cups white flour
1 cup corn meal
1 cup germade
1 cup dark molasses
1 cup sugar
2 cups raisins
1 cup chopped nuts
2 tsp salt
4 cups sour milk, mixed with 4 tsp soda
Mix all the ingredients together. Put dough in cans and steam for 3 hours, then dry out in oven at 325 degrees for about 15 minutes. Remove from cans when finished. Wrap to store.
Notes from Jo Anne:
· Use whole wheat flour for the graham flour.
· Use soup cans or the larger pork & beans cans. Grease the cans with Crisco. Cover individual cans with foil before steaming.
· If you don’t have a large steamer, put cans in a large pot with a good lid, fill with hot water to about 1/3 to ½ the depth of the cans, bring to a boil, and then reduce heat to maintain steam. Add more boiling water during steaming if needed.
· Remove foil from cans before baking. After baking, cool in cans for 15 minutes before removing bread. Cool on a rack.
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