B6—Lancaster Farming, Saturday, October 10,1981
Bonn On The Range fll
Breads for
the
When the weather turns cool and
the mood turns gloomy at the
thought of another cold wmter on
its way, treat your family to some
warm, delicious bread. Some very
easy bread recipes make you look
like you’ve spent hours in the
kitchen baking your friends and
family will be impressed.
OATMEAL APRICOT BREAD
1 c. chopped dried apricots
1/2 c. packed brown sugar
Ic. milk •
11/2c. sifted flour
21. baking powder
11. salt
3/4 c. rolled oats
grated rind of orange
1 egg, beaten
1/4 c. melted shortening
Combine first 3 ingredients and
sift flour, baking flour, baking
powder and salt together in a bowl.
Sitr in oats and orange rind. Add
egg, shortening and apricot
mixture. Stir until blended. Pour
into 6 greased orange juice cans.
Bake at 375 degrees f0r,30 minutes.
Remove from cans, cool
thoroughly. Store one day for easy
slicing.
Barbara Russell, Pine Bush
Cook’s
Question
QUESTION Does anyone have a recipe for making butter
pecan ice cream with junket and black walnut flavoring?
Beth Witmer, Lititz
QUESTION I would like a recipe for sweet lebanon bologna.
Does anyone have any?
Mrs. Gene Jennings, Fallston, MD 21047
QUESTION I would like a recipe for a caramel corn made in
an oven. Does anyone have a recipe?
ANSWERS We received lots of answers this week for
sauerkraut, salsify, molasses cookies and chocolate shoo-fly pie.
We have sent them to the requesting party and would like to
thank you all for your answers. Find one for Shoo Fly Pie at the
end of the recipe section.
October
17
24 -
31
November
Pumpkin pleasures
Cakes promote friendship
Halloween treats
It’s pie season!
Nuts to you
baking
PUMPKIN BREAD
2/3 c. shortening
2 2/3 c. sugar
4 eggs
1 lb. mashed pumpkin
2/3 c. water
11. vinegar
1/3 c. milk
31/3 c. unsifted flour
21. baking soda
11/21. salt
1/21. baking powder
11. cinnamon
11. cloves
1/21. ground nutmeg
2/3 c. coarse walnuts
2/3 c. candied' ginger
Heavily grease and lightly flour
2 large loaf pans. Beat shortening
and sugar till light and fluffy. Add
eggs and combine well. Add
pumpkin, water and vinegar
mixed with milk. Beat till com
bined. Mix flour with soda, salt,
powder and spices. Add gradually
to mixture. Beat on low. Stir in
nuts and ginger. Pour into pans.
Bake at 350 degrees for 70
minutes or until done. Cool 10
minutes in pans, then on racks.
Slices best the second day.
Beth Mearkle, Royersford
ni
‘ 9
t 0 ?
Mrs. Kenneth Goss, Lewistown
Recipe Topics
Free baked bre; ,on a cool autumn evening serve jr and a & glass v
is as common and compulsory as popcorn at milk. Find a recipe beldw that stirs your in
the movies; especially when that bread is terest and try it tonight. '
CINNAMON NUT BREAD
1/4 c. butter
11/2 c. brown sugar
2 eggs
21/2 c. flour
11/21. cinnamon
11/21. baking soda
3/41. baking powder
1/21. salt
11/2 c. sour cream
11/2 c. chopped nuts
Preheat oven to 350 degrees.
Cream butter, add sugar and beat.
Beat in eggs, one at a tune.
Combine flour, cinnamon, soda,
baking powder and salt. Add to
creamed mixture alternately with
sour cream. Beat well after each
addition. Stir m nuts. Spread m
well-buttered 9x5 mch loaf pan.
Bake until pick comes out clean (65
to 70 minutes). Let cool in pan 10
minutes. Remove and cool on wire
rack. Wrap in plastic wrap and
store 24 hours.
Barbara Russell, Pine Bush
WHOLE WHEAT BREAD
1/2 c. warm water
2 pkg. dry yeast
1 c. honey
4 c. hot water
4 T. soy oil
4 eggs
12 c. whole wheat flour
1 c. powdered milk
41. salt
Put yeast in warm water. In a
big bowl, mix honey and water.
Beat in soy oil and,eggs. When the
mixture is cool enough put yeast
in. Then add dry ingredients. Mix
flour mix and salt in another bowl
while other mixture is cooling. Let
rise 3 times to have finer bread.
Makes 5 loaves. Bake at 350
degrees for 30 minutes.
Mrs. Moses King, Quarryvllle
LEFTOVER BREAD
Soak'2 cups of toasted bread cubes
and 2 c. milk for 5 minutes. Beat
and mix in 2 eggs, 1 t. salt, 2 t.
grated onions and 1 c. of nuts. Pour
into a buttered baking dish, cover
and bake at 350 degrees. Delicious
with dinner.
Barbara Russell, Piiye Bush
MORE PUMPKIN BREAD
2/3 c. shortening or oil
2 2/3 c. sugar
4 eggs
1 c. pumpkin
2/3 c. water
31/3 c. all-purpose flour
2t. baking soda
11/21. salt
1/21. baking powder
11. cinnamon
It. nutmeg
,2/3c.raisihs
Heat oven to 350 degrees. Grease
2 loaf pans.'ln large bowl, cream
shortening and sugar until fluffy.
Stir in eggs one at a tune. Then add
pumpkin and water. Blend m dry
ingredients and spices. Stir in
raisins and keep stirring until it
goes into oven. Pour into greased
pans. Bake one hour to 1 hour and 10
minutes until done.
Nancy Lort, Delta
MY BEST BREAD RECIPE
4 c. warm water
3 T.sugar
3 packs dry yeast
2 T. salt
12-15 c. flour
2 T. shortening
Dissolve water, sugar, salt,
yeast and shortening. Add 4 cups of
the flour and let rise for 10 minutes.
Stir in the remaining flour a little
at a time. Kneed well. Let rise until
double in bulk. Punch down and
shape into about 3 loaves and put in
greased bread pans. Cover and let,
rise again. Bake at 400 degrees for
about 45 minutes.
Geraldine Moyer, Pen Argyl
Can't get ketchup Out of a new bottle? Insert a drinking straw, push to bot
tom and then remove. Enough air will be admitted to start the ketchup flowing.
' For Cook’s Question Comer wi
have a recipe for Chocolate Shoo
Fly Pie:
CHOCOLATE SHOO-FLY PIE
Bottom:
2 c. sugar
2 c. water
IT. butter
3 T. flour -
2 T. cornstarch
3 T. cocoa
Boil all ingredients and cool.
Top:
2 eggs
1 c. lard
2 c. brown sugar
3 T. cocoa
11. salt
11. cinnamon
21. soda
5 c. flour
2 c. molasses
2 c. hot water
Mix all ingredients together. Put
in unbaked pie shells and bake at
350 degrees until done.
Submerging a lemon in
hot water for 15 min
utes before squeezing will
yield much more juice.
S. Ebersol