58—Lancaster Farming, Saturday, November 18,1978
Home on the Range
(Continued from Page 56)
GUMDROP BREAD
1 cupgumdrops
% cup chopped walnuts
3 cups packaged biscuit mix
% cup granulated sugar
1 teaspoon cinnamon
114 cup milk
1 beaten egg
Mix gumdrops, cut m small pieces, and walnuts. Toss,
set aside. Mix biscuit mix, sugar, and cinnamon. Add milk
and beaten egg, stir until well combmed. Fold in gumdrop
mixture. Spread batter in three greased 6x3x2 inch loaf
pans on one 9 x 5 x 3 inch loaf pan. Bake at 350 Degrees F.
oven for 30 to 35 minutes for small loaves or 40 to 45
minutes for large loaf. Remove from pans. Cool. Wrap,
store overnight. Makes three small or one large loaf.
MUSHROOM BREAD
Vz pound fresh mushrooms or 1 can (6 to 8 oz.) mushroom
stems and pieces
5 tablespoons butter or margarine, divided
1 cup finely chopped onions
2 tablespoons brown sugar
1 tablespoon unsulphured molasses
1 tablespoon salt
Vt teaspoon ground black pepper
2 cups milk, scalded
legg
2 packages active dry yeast
Vz cup warm water
6 cups all-purpose flour, divided
2 cups toasted wheat germ
legg yolk
1 tablespoon milk
Rinse, pat dry and finely chop fresh mushrooms or
drain and chop canned mushrooms. In a large skillet melt
3 tablespoons of the butter. Add mushrooms and onions;
saute 5 minutes; set aside. In a large mixing bowl com
bine remaining 2 tablespoons butter with sugar, molasses,
salt and black pepper. Add milk. Stir until butter is ,
melted; cool. Beat in egg. Dissolve yeast in water; stir
into milk mixture. Add 3 cups of the Hour and
beat thoroughly. Add mushroom mixture, remaining 3
generously floured board and knead until elastic, about 10
minutes, adding more flour if necessary. Place in a
buttered bowl; cover and let rise in a warm place until
doubled. Meanwhile, prepare pans for shaping mushroom
bread. Use either three empty 1 pound coffee cans or two 1
pound 12 ounce cans from tomatoes or fruit or twelve 8
ounce tomato sauce cans. Cut out a circle from heavy
cardboard 2 inches wider than the can opening. Trace size
of can opening m center of cardboard circle; cut out and
remove. Cover cardboard with aluminum foil. Place
around open edge of can; grease can and foil. Punch down
dough and fill cans about three-fourths full. In a warm
place let rise until dough raises over top of can and begins
to rest on cardboard Up forming the shape of a mushroom
(smooth and shape dough with buttered fingers). Mix egg
yolk and milk. Brush over tops of breads. Bake in a
preheated hot oven (400 F.) 35 to 40 minutes (25 to 30
minutes for small breads) or until browned and done.
Remove from cans; cool. Bred may be shaped to fit into
two 9x5x3-mch loaf pans and baked following preceding
directions. YIELD: about 4 3 /< pounds of shaped breads.
remington
ymmmL super deluxe
T LIMB N' TRIM 14
ELECTRIC CHAIN SAW
0 &
m
14" ELECTRIC CHAIN SAW
• BIG 14" SPROCKET NOSE GUIDE BAR CUTS
TREES UP TO 28" THICK
• COMFORT CUSHION HAND GRIP
• HIGH PERFORMANCE 2 HP MOTOR
• DOUBLE INSULATED
• SAFETY TRIGGER LOCK
• UL APPROVED
Ernest B. Clauser
FARM MACHINERY SERVICE
SUCCESSOR TO BENJ W CLAUSER
RT. 2 BOX 682, WESCOSVILLE, PA.
LOCATED ON RUPPSVILLE ROAD
Phone: (215) 395-2542
LOWEST PRICED
LIGHTEST WEIGHT
PUMPKIN RAISIN BREAD
1 package dry \ east
1 * 2 cup warm water
2 -3 cup granulated sugar
Vz teaspoon salt
cup shortening
2 eggs
1 cup canned or cooked pumpkin, or butternut squash
2 teaspoons pumpkin pie spice
7to 7V 2 cups flour
Vz cup raisins
soft butter or margarine
1 cup powdered sugar
6 to 7 teaspoons water
Vz teaspoon ground pumpkin pie spice
Dissolve yeast in warm water. Stir in sugar, salt,
shortening, eggs, pumpkin spices, and 3 cups flour Beat
until smooth. Mix in raisins and enough remaining flour to
make dough easy to handle. Turn dough onto hghtlv
floured board, knead until smooth and elastic, about five
minutes. Place in greased bowl, turn greased side up.
Cover, let rise in warm place until double, about IVz hours.
Punch down dough, divide m half Roll each half into
rectangle 18 x 9 inches. Roll up, beginning at short side.
With side of hand, press each end to seal. Fold ends under
loaf. Place each loaf seam side down in greased loaf pan, 9
Good News
Grain Farmers
Plain and Fancy Ag Enterprises Inc, Capacity is now 200,000 bu. and Truck
has increased the size of its Tamaqua ing Services are also available.
Gram Operation. This increase means If we can be of service to you, see us
greater ease of operation for you. Unload at RD 3, Tamaqua, PA 18252, or call
time is now 2,500 bu./hr.. Storage us at 717/386-4597.
/ >
ENT inc.
x 5 x 3 inches. Brush loaves lightly with butter. Let rise
until double, about one hour. Heat oven to 350 Degrees F.
Place loaves on low rack, so that tops of pans are in center
of oven. Pans should not touch each otner or sides of oven
Bake until deep golden brown and loaves sound hollow
when tapped, 40 to 45 minuets. Remove from pans. Cool on
wire rack Mix powdered sugar, water and pumpkin pie
spice. Drizzle over loaves
COCOA NUT BREAD
legg
1 cup milk
2V* cups flour
V 4 cup dry cocoa
4 teaspoons baking powder
*2 teaspoon salt
lj z cup granulated sugar
l 3 cup chopped pistachio or walnuts
Beat egg and add milk, add all of the dry ingredients.
Mix well, do not beat. Pour into a greased loaf pan, 9 3 /« x
5% x 2% inches. Bake at 350 Degrees F. for 50 minutes.
Mrs. Eva S. Rubinsky
Upper Gwynedd, Pa.
(Turn to Page 59)
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