B6—Lai »1 icai im Savor a slice of fresh bread! Few foods can compete with a slice of fresh bread or a big, fluffy muffin still warm from the oven. The art of eating breads calls for a generous topping of butter and jelly and then a short stop by the nose to enjoy the pleasant aroma. Once past the nose, take a big bite and enjoy! If the thought of fresh warm bread isn’t enough incentive to send you directly to the mixer and the oven, keep reading. The recipes below, including Cheddar Apple Bread, Crusty Parmesan Biscuits, and Cinnamon-Raisin Swirl Bread - should do the trick. PUMPKIN MUFFINS Sugar 1V« cups pumpkin Vz cup margarine, melted 2 eggs IVz cups flour 2 teaspoons baking powder Cinnamon V* teaspoon ground nutmeg y* teaspoon salt 1 cup milk Vz cup raisins V* cup chopped pecans or walnuts Combine IV4 cups sugar, pum pkin and margarine. Blend in eggs. Combine flour, baking powder, 1 teaspoon cinnamon, nutmeg and salt. Add combined dry ingredients alternately with milk, mixing well after each addition. Stir in raisins and nuts. Spoon into well-greased miniature muffin pans, filling % full. Sprinkle with combined 2 tablespoons sugar and V* teaspoon cinnamon. Bake at 400°F. for 25 minutes. Makes about 5 dozen. For a quick but tasty addition to dinner tonight, try a batch of Corn Muffins. If you have recipes for the topics listed below, please share them with us. You can send your recipes to Sue Keene at Lancaster Farming, P.O. Box 366, Lititz, PA 17543. October 6 Chicken 13 October is Pork Month 20 Cheese dishes for fall Home Os The Range CINNAMON-RAISIN SWIRL BREAD V-h. cups milk y* cup sugar 2 teaspoons salt Vz cup butter 1 cup unseasoned mashed potatoes Vz cup very warm water (110°F to 115°F.) 2 packages active dry yeast 7M> cups all-purpose flour IM> cups raisins Vz cup sugar 2 teaspoons ground cinnamon y* cup butter or margarine, melted Granulated sugar In a small saucepan, heat milk until bubbles form around edge of pan; remove from heat. Add Vt cup sugar, the salt, and Vz cup butter; stir until butter melts; add mashed potatoes; cool to lukewarm. Sprinkle yeast over water in large mixer bowl; stir to dissolve. Add milk mixture and 3Vz cups flour; beat with electric mixer until smooth - 2 minutes. Stir in raisins. Gradually add remaining flour; mix in last by hand until dough is stiff and leaves side of bowl. Turn dough onto lightly floured pastry cloth or board. Knead until smooth and elastic - 10 minutes. Place in greased large bowl; turn dough to bring up on greased side. Cover with towel; let rise in warm place, free from drafts, until doubled-labours. Mix yz cup sugar and cinnamon. Turn dough on lightly floured pastry cloth. Roll one half into 16- by-8-inch rectangle. Sprinkle with half of cinnamon-sugar. From narrow side, roll up jelly-roll fashion. Pinch edges and ends together. Tuck ends under. Recipe Topics Cheese iraway Batter Bread combines the flavors of Ched seed to create a unique treat. Place, seam down, in greased 9xsx2 3 /4-inch loaf pan. Brush with 1 tablespoon butter. Cover with towel. Repeat with other half of dough. Let rise in warm place free from drafts, until sides come to top of pans and tops are rounded. About 1 hour. Place oven rack in middle of oven. Preheat oven to 375 # F. Brush each loaf with rest of butter. Bake 35 to 40 minutes - tops should be well browned. Remove from pan at once; cool slightly on rack, away from drafts. Sprinkle with sugar. Serve warm. Makes 2. CRUSTY PARMESAN BISCUITS 13/«l 3 /« cups flour 1 tablespoon baking powder Vt cup grated parmesan cheese Vz cup margarine 1 egg, beaten Vz cup milk 4 crisply cooked bacon slices, crumbled Combine dry ingredients and cheese; cut in margarine until mixture resembles coarse crumbs. Add combined egg and milk, mixing just until moistened. Stir in bacon. Drop by spoonfuls onto greased cookie sheet. Bake at' 400°F. for 12 to 15 minutes or until lightly browned. Makes 1 dozen. BANANA NUT BREAD 1 cup sugar 1 cup ripe bananas, mashed 2 cups baking mix V* cup shortening 2 eggs Mi cup chopped nuts Cream sugar and shortening. Add eggs, oananas, baking mix and nuts. Stir. Pour into loaf pan. Bake for 55 minutes at 350*F. Cool. Aeanßensinger RYE BREAD Vz cup warm water 2 packages dry yeast 4 tablespoons brown sugar 2 teaspoons salt 4 tablespoons shortening 2 cups rye flour 2 cups warm water 2 tablespoons caraway seed 5 cups white flour Dissolve yeast in Vz cup warm water. In large bowl combine brown sugar, salt, shortening, caraway seed, yeast mixture, and warm water. Then add the rye flour and 2 cups white flour. Add remaining white flour as needed to form a smooth dough. Knead dough. Place in greased bowl. Grease top of dough. Cover. Let rise in warm place until double in bulk. Linda Hess Dillsburg Divide dough in half; make oval loaves, tapering ends. Place on greased cookie sheet sprinkled with commeal. Let rise again. With sharp knife cut 5 slashes across each loaf. Brush with 1 egg white and 1 tablespoon water This week’s featured recipe comes from Julie Deppen of Elizabethtown. The mother of two young children, Julie prepares her own baby food to.save money. The process, Julie says, is quick and simple. To leam about Julie and how she makes baby food, see the story about her on the Family Living page. Mix and let set until cool enough to add yeast. 3 packages yeast % cup sugar 12 cups flour 4 teaspoons salt Mix well. Let rise until double, about 2 hours. Punch down and knead. Let rise again for one hour. Make 4 loaves and bake for 25 piinutes at 350°F. Featured Recipe White Bread 4 Vz cups hot water 5 tablespoons margarine V i cup sugar caraway ieese an lar cl combined. Bake at 375°F. for 40 to 50 minutes. Remove from pan immediately. Cool on racks. Note; This bread has won Mary Lou Kletcho five blue ribbons at recent county fairs. Mary Lou Kletcho Unlontown CORN MUFFINS 1 cup yellow commeal 1 cup flour 2 tablespoons sugar 4 teaspoons baking powder Vi teaspoon salt 1 cup milk V< cup shortening legg Heat oven to 425°F. Grease bottoms of 12 medium muffin cups, Blend all ingredients about 20 seconds. Beat 1 minute. Fill muffin cups % full. Bake 15 minutes; immediately remove from pan. Makes 12 muffins. (Turn to Page B 8)
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