88-Lancast«r Fannins, Saturday, December 22,1984
Cook’s
Question
Comer
QUESTION - Barbara Elliott, Lancaster, would like a soft
sugar cookie recipe made with brown sugar and but
termilk.
QUESTION - Mrs. Gene Jenmng would still like a recipe
for cheese soup.
ANSWER - One of our readers requested a homemade
bread recipe. Thanks go to Priscilla Grube, Mohrsville, for
sharing her bread recipes. To keep the bread soft, Priscilla
advises brushing it with melted butter on both sides as
soon as it comes out of the pans. The loaves should also be
put into plastic bags as soon as they are a little cool. They
should still be warm when they go in the bag.
White Bread
2 packages active dry yeast 3 tablespoons shortening
V* cup warm water (105-
115°F) 9 to 10 cups bread flour
2% cups warm water Soft butter
V* cup sugar
Dissolve yeast in 3 /« cup warm water. Stir in 2% cups
warm water, the sugar, shortening and 5 cups of flour. Mix
in enough remaining flour to make dough easy to handle.
Turn dough onto floured board; knead until smooth and
elastic, about 10 minutes.
Place in greased bowl; turn greased side up. Cover; let
rise in warm place until double, about an hour. (Dough is
ready if impression remains). Punch dough down and
divide into four parts. Place in greased loaf pans and brush
dough with melted butter. Cover and let rise until until
double. Bake loaves at 350° F until golden brown and
loaves sound hollow when tapped. Remove from pans and
brush with melted butter.
INVENTORY SALE
10% OFF
On Most Items In Store
K
PAUL B.
B[nJD DuD Sir 1 GOD QD
Hardware • Farm Supplies Box 128 R.D. #4, Lititz, PA 17543
Custom Manufacturing Wood Corner Rd.
Crane Service 1 Mile West of Ephrata
Phone: 717-738-1121
If 1
• r *
t 7 *
*
f
RY - DEC. 27 thru 31
Hearty Honey Wheat Bread
1 package active dry yeast Vi cup butter, softened
2 Vz cups warm water 2Vz to 4 cups bread flour
Vz cup honey IVz cups medium rye flour
l A cup molasses 2Vz cups whole wheat flour
In a large bowl, dissolve yeast in warm water. Add salt,
honey, molasses, butter, IVz cups bread flour and the
whole wheat flour Blend at low speed until moistened;
beat 3 minutes at medium speed. Stir in rye flour and Vz to
I cup bread flour until dough pulls cleanly away from sides
of bowl. Knead dough on floured surface until smooth and
elastic, about 10 minutes. Let rise in warm place until light
and doubled in size, about IVz to VA hours. Punch dough
down and place in two greased loaf pans. Brush dough
with melted butter and let rise again until double in size.
Bake at 350° F until loaves sound hollow when tapped
Brush with melted butter after loaves are out of pans
ANSWER - Last week we had a pizza dough recipe for
Rose Martin of Ephrata. This week we received another
one from Mrs. Susan Brubaker of Ephrata for whole wheat
pizza.
90-Minute Whole Wheat Pizza
1 to IVz cups all-purpose 1 cup very warm water
flour (120-130° F)
IVz teaspoons salt 2 tablespoons peanut oil
1 package active dry yeast 2 cups whole wheat flour.
Mix 1 cup all-purpose flour, salt and undissolved yeast.
Add warm water; beat two minutes at medium speed. Add
peanut oil and Vz cup whole wheat flour; beat at high
speed two minutes, scraping bowl occasionally. Stir in
remaining whole wheat flour and enough additional all
purpose flour to make stiff dough. On floured board knead
about 5 minutes. Grease bowl. Set dough in bowl, turning
to grease top. Cover, let rise in warm, draft-free place 30
minutes. Grease 15Vz x 10 Vz x 1-mch pan. Punch dough
down; roll and stretch to 17 x 12-mch rectangle and place
in prepared pan. Shape edge into standing rim of dough.
Cover and let rise 10 minutes. Bake at 450° F. for 8
minutes. Spread with pizza sauce and top with cheese.
Sprinkle with toppings if desired. Bake 10 to 12 minutes
longer or until cheese is melted and lightly browned.
w t*
JS«
I
I
I
I
fff .to Rig! . SCX)TT ARTZ, Agricultural Loan Coordinator; ROBERT DONALDSON, Agricultural
Loan Officer; MIKE FIRESTINE, Vice President-Senior Agricultural Loan Officer; SUZANNE
S CURTIN, Agricultural Secretary.
1
During this special season, the Lebanon Valley
National Bank Agri-Group would like to thank you for
your patronage during the past year. We’re proud to be
part of the local community and LVNB’s agricultural
loan professionals look forward to serving your
financial needs hi 1985.
May you and your family enjoy the happiest of
holidays, and may the new year be a prosperous one
for you. Season’s greetings from your friends at
Lebanon Valley National Bank.
tm Lebanon Valley
l?Ull National Bank
or
W Mtm « FDIC Equal Opqoitun if I /W-|W\ AWI />ni A
SB A suds d ary o' Keystone He' uge G «up m I / I / I JF i 11|
it ttHBI MHBI Hfl6l MH6IMMIMMBI SMKI MH6Z MM6IMMB* SWI til 3VHW iKiS SKBi I
*
Seasons Greetings
Beverages
(Continued from Page B 6)
BREAKFAST
SPECIAL
CHOCOLATE
1 6-ounce package semi-sweet
chocolate pieces
1 a cup sugar
‘a cup water
U teaspoon cinnamon
1 cup whipping cream
Hot milk
Combine chocolate pieces,
sugar, water and cinnamon in a
heavy 1-quart saucepan. Heat over
low heat, stirring constantly, until
mixture is smooth. Remove from
heat; cool to lukewarm. Whip
cream until stiff peaks form; fold
into chocolate mixture into each
cup; add hot milk and stir until
smooth. This is sufficient chocolate
mixture to make 15 to 20 cups of hot
chocolate. (Chocolate mixture
may be prepared ahead of time.
Store in tightly covered container
in refrigerator up to 1 week.)
APRICOT NECTAR
146-ounce can apricot nectar
Vfe lemon, sliced
2 cinnamon sticks
is whole cloves
8 whole allspice berries
2 7-ounce bottles low calorie ginger
ale
In saucepan, mix all ingredients
except ginger ale; heat to boiling.
Reduce heat; simmer gently 5
minutes. Remove from heat.
Cover; let stand 30 minutes. Strain
and chill. Just before serving, stir
in ginger ale; serve over ice.
CRANBERRY COCKTAIL
Mix 1 quart chilled cranberry
cocktail, 2 7-ounce bottles low
calore ginger ale and 2 to 3
tablespoons lemon juice.
SPICED TEA
4 cups boiling water
4 teaspoons loose tea
6 whole cloves, broken into pieces
l 2 teaspoon dried orange peel
1/8 teaspoon cinnamon
Pour boiling water on all
ingredients in heatproof container.
Cover; steep 3 to 5 minutes. Stir
and strain.
10 Convenient Offices
(717) 949-6506