19— Lancaster Farming, Saturday, July 30, 1966
For the
Farm Wife and
By Mr*. Richard C. Spence, Food Editor
\ ,
i£ikw> *
Batter breads are not kneaded, but mix
ed by hand or mechanically to develop the
gluten structure. They are easy to mix and
they rise quickly. Most of them take their
shape from the pan they’re baked in. The
batter is not so stiff as kneaded dough, re
sulting in a thinner crust apd more open
grain.
Oatmeal Casserole Bread is a batter
dough which contains old-fashioned, longer
cooking oatmeal. The oatmeal imparts a
uch, nutty flavor and a chewy texture.
SPENCE
OATMEAL CASSEROLE
BREAD
pkg. yeast, dry or com
pressed
cup water (lukewarm for
compressed yeast, warm
for dry)
cup butter or margarine,
softened
cup honey
teaspoon salt
cup hot water
cups sifted enriched flour
(about)
eggs
cup old-fashioned rolled
34
oats
Butter or margarine, melt
ed
Dissolve yeast in V* cup wa
ter. Measure butter or mar
garine, honey and salt into
large mixing bowl Stir in 1
cup water until butter or mar
garine melts. Cool to luke
warm. Stir in IV> cups flour
and beat until smooth, about
1 minute by electric mixer or
QUIET...
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fFuelChiefl
101 l HEATING EQUIPMENT!
We Give S & H
Green Stamp*
Garber Oil Co.
Texaco Fuel Chief
Beating Oil
105 Fairview St.
MOUNT JOY, PA.
Pb. 653-2021
Family
“QUICK BREADS ”
150 strokes by hand. Beat in
yeast, eggs and rolled oats.
Stir in enough more flour to
make a stiff batter. Beat until
smooth and elastic, about 1
minute by electric mixer or 150
strokes by hand. Cover and
let rise in warm place until
light and bubbly, about 1 hour.
Stir down; turn into greased
2-quart round baking dish. Let
rise in warm place until
doubled, about 30 minutes.
Bake in preheated 350 degree
oven 55 to 60 minutes, or un
til top is golden brown and
Over One Million Bushels
Of Grain Storage Capacity
Available To Serve You.
1. Top Market Prices
2. Private'Storage All Grains
3. Reduced Storage Charges
4. Fast Unload
5. Prompt Payment
For current prices and storage rates
CALL
CARGILL, INC.
Marietta, Penna. 717-426-2633
ymaatm-
bread begins to shrink from
sides of dish. Allow to stand
on wire rack 15 minutes in
baking dish before removing.
Brush top with butter or mar
garine; remove Cool complete
ly before cutting into wedges.
Everyone will enioy these
Tropical Puffs, a coconut and
pineapple treat.
TROPICAL PUFFS
1 pkg. yeast, dry or com
pressed
Va cup water (lukewarm for
compressed yeast, warm
for dry)
1 cup milk
Vs cup shortening or oil
Va cup sugar
1 teaspoon salt
3% cups sifted enriched flour
(about)
2 eggs
Vs teaspoon vanilla extract
1 can (8 3 A oz ) crushed pine
apple, drained
Vs cup sifted enriched flour
% cup firmly packed light
brown sugar
3 tablespoons butter or mar-
garine
Vs cup flaked coconut
Dissolve yeast in water
Heat milk until almost sim
mering Measure shortening or
oil, sugar and salt into large
mixing bowl. Stir in milk un
til shortening melts and sug
ar dissolves- Cool to lukewarm
Stir in 1 Vs cups flour and
beat until smooth, . about L
minute by electric mixer or
150 strokes by hand Beat in
yeast, eggs and vanilla. Stir
l a.
in enough more flour to make
a stiff' batter. Beat until
smooth and elastic, about 1
minute by electric mixer or
150 strokes by hand. Cover
and let rise in warm place
until light and bubbly, about
1 hour. Meanwhile, combine
Va cup flour and brown sugar
in mixing bowl. Cut in butter
or margarine until mixture re
sembles coarse crumbs. Stir
in coconut. Stir batter down.
Fill greased medium-sized muf
fin cups x k full Place 1 level
teaspoonful pineapple in cen
ter- of each roll, cover tops
with 1 tablespoon coconut top
ping. Let rise in warm place
until doubled, about 30 min
ACCOUNTS
INSURED TO $lO,OOO
Cfavings andjjian <1
ASSQCIAT?ON OF LANCASTER
25 North Duke St.
Phone 39^-0601
"■ i
Mon. thru Thurs. Fri. ' Sat,
9 to 4:30 9 to 6 9 to noon
if FIRST FEDERAL
utes. Bake rolls in preheated
375 degree oven 20 to 36 min
utes, or until golden brown.-
Let stand in pans or wire
racks 2 to 3 minutes. Remove
from pans, serve warm oi cool.
Makes 2 dozen puffs.
Refrigerate Butter Dips and
Caramel Coffee Rings are loth
made from one basic refuger
ator dough recipe.
REFRIGERATOR
BUTTER DIPS
2 pkgs yeast, diy oi com
pressed
V 4 cup water (lukewarm for
compressed yeast, warn
for dry)
(II oSbj uo penunuoa)