Farming, SMfUy, Oct*«r«, IM6
Bone On The Benge A
Homemade Bread,
Make Daily Meals
Homemade breads and muffins
help make an ordinary dinner
special. A basket of steaming
biscuits or a plump loaf of
homemade bread are the perfect
complement to a hearty bowl of
soup or a full-course dinner.
Survey the recipes below and
select one that suits your fancy.
You’ll find a wide variety in this
week’s muffin and bread recipes.
You may want to try the Ap
plesauce Puffs recipe shared by
Charlene Gingrich or Mrs. King’s
Whole Wheat Bread.
Those with a sweet tooth will
probably enjoy the Raspberry Nut
Muffins and the Cinnamon-Raisin
Swirl Bread.
APPLESAUCE PUFFS
2 cups buttermilk baking mix
V* cup sugar
1 teaspoon cinnamon
% cup applesauce
V« cup milk
2 tablespoons oil
V* cup sugar
V« teaspoon cinnamon
2 tablespoons melted butter
1 beaten egg
Combine baking mix, sugar and
cinnamon. Add applesauce, milk,
oil and egg. Fill muffin pans % full.
Bake at 400°F. for 12 minutes. Cool
slightly. Remove from pans. Mix
sugar and cinnamon. Dip top of
muffins in melted butter, then with
sugar/cinnamon mixture. Makes
20 to 25 muffins.
Charlene Gingrich
Mercersburg
DINNER ROLLS
4 cups warm water
1 cup sugar
3 tablespoons yeast
3tablespoons shortening, melted
2 tablespoons salt
About 10 cups flour
Dissolve yeast, sugar and salt in
warm water. Add 4 cups flour and
beat well. Add shortening and
remaining flour or enough to make
a soft dough. Let rise in warm
place for 2 hours. Shape into rolls.
Let rise until doubled in bulk. Bake
in 375°F. for 15 minutes or until
golden brown.
Mrs. Leah Peachy
Belleville
OATMEAL DINNER ROLLS
2 cups warm water
2 tablespoons yeast
Vz cup sugar
3 teaspoons salt
6 tablespoons shortening
2 eggs, beaten
1 cup oatmeal
4 to 6 cups flour
Mix all ingredients together. Let
rise 2 hours. Shape into balls. Let
rise 45 minutes. Bake at 350*F. for
30 minutes.
Sharon Senaenig
Drumore
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit. Send your recipes to Sue Keene, Lancaster
Farming, P.O. Box 366, Lititz, PA 17543
November
1-
8-
15-
COTTAGE CHEESE MUFFINS
IVz cups sifted unbleached flour
V « cup sugar
4 teaspoons baking powder
Vz teaspoon baking soda
Icupcommeal
Vz cup stirred whole wheat flour
2 eggs
1 cup low-fat cottage cheee
1 cup'buttermilk or 1 cup milk
soured with 1 tablespoon vinegar
Vb cup vegetable oil
Sift together all-purpose flour,
sugar, baking powder, and soda.
Stir in commeal and whole wheat
flour. In small bowl, beat eggs; stir
in cottage cheese, buttermilk and
oil. Mix dry and wet ingredients
together, just until dry ingredients
are moistened. Bake at 400°F. until
browned, about 20 to 25 minutes.
Makes 24 muffins.
WHOLE WHEAT BREAD
Vz cup warm water
2 packages dry yeast
1 cup honey
4 cups hot water
4 tablespoons soy oil
4 eggs
12 cups whole wheat flour
1 cup powdered milk
4 teaspoons 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, add yeast. _
Then add dry ingredients. Mix
flour, milk and salt in another bowl
while other mixture is cooling. Let
rise 3 times to have finer bread. A
little blackstrap may also be
desired. Makes 5 loaves. Bake at
350°F. for 30 minutes.
RASPBERRY NUT MUFFINS
1 cup fresh red raspberries
Vz cup milk
cup oil
1 egg, eaten
l*/2 cups all-purpose flour
% cup sugar
2 teaspoons baking powder
V* teaspooft salt
% cup chopped pecans
To freeze berries:
Wash raspberries and pat dry.
Place on a cookie sheet and freeze
until firm. Store in pint-size freezer
bags in freezer until ready to use.
To prepare muffins:
Combine milk, oil and egg. Stir
in flour, sugar, baking powder and
salt just until moistened. Quickly
and gently fold in frozen rasp
berries and pecans. Fill 12 greased
muffin cups two-thirds full.
Bake in 400°F. oven for 20 to 25
minutes or until toothpick inserted
in center comes out clean. Im
mediately remove from pan. Cool
thoroughly and store in airtight
container. Makes 12 muffins.
Recipe Topics
Poultry
Snacks
Recipes Using Nuts
Biscuits
Special
Mrs. Moses King
Quarryvllle
A hefty slice of homemade bread topped with jam or jelly is the perfect complement to
a meal.
CINNAMON-RAISIN
SWIRLBREAD
IVz cups milk
V« cup sugar
2 teaspoons salt
Vfe cup butter
1 cup unseasoned mashed potatoes
Vz cup very warm water (110 to
115°F.)
2 packages active dry yeast
IVz cups all-purpose flour
IVz cups raisins
Vz cup sugar
2 teaspoons ground cinnamon
V* cup butter or margarine, melted
Granulated sugar
In a small saucepan, heat milk
until bubbles form around edge of
pan; remove from heat. Add V* cup
sugar, the salt and % 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 3’/z 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
greased side. Cover with towel; let
rise in warm place, free from
drafts, until doubled —1% hours.
Mix Ms 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 mixture.
From narrow side, roll up jelly-roll
fashion. Pinch edges and ends
together. Tuck ends under.
Place, seam down, in greased
9xsx2 s /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 loaves.
Linda Hess
Dillsburg
BREAD
1 cup warm water add 1
tablespoon sugar and 2 tablespoons
yeast and let rise 10 minutes.
Mix together:
4 cups warm water
6 tablespoons melted shortening
% cup sugar
2 tablespoons salt
Add yeast mixture. Measure 14
cups flour in a dishpan. Pour liquid
over flour and mix well with a
large spoon. Knead about 10
minutes.
TOMATO ROLLS
1 cup warm water (105°F. to
115°F.)
2 packages active dry yeast
% cup lukewarm tomato sauce
5 3 A to 6*4 cups all-purpose flour
V 4 cup sugar
1 teaspoon salt
3 A cup margarine, melted
2 eggs, at room temperature
Measure warm water into large
warm bowl. Sprinkle in yeast; stir
until dissolved. Add tomato sauce
and 2Vz cups flour; beat until
smooth. Cover; let rise in warm
place, free from draft, until
bubbly, about 45 minutes.
Add sugar, salt, margarine, and
Judy Weidman, Mt. Joy R 2, is an excellent cook who enjoys
entertaining. Because of her expertise in the kitchen, she has
published a cookbook, “The Weidman House Sampler,” and shares
one of her favorite meat dishes from it. This week’s homestead
notes, on page 82, features Judy and her beautiful home.
4 whole chicken breasts, split, skinned and boned
8 slices boiled or baked ham, cut 1/8-inch thick (sometimes slices
are large enough to be cut in half, then you’ll need only 4 slices)
8 slices Swiss cheese
4 eggs, beaten
Italian bread crumbs
V* pound butter, softened
1 clove garlic or 1 teaspoon garlic? powder
Place chicken breasts (shiny side down) on cutting board, pound
lightly. Mince garlic and add to softened butter. Spread on chicken
breasts. Put slice of ham on chicken breast, then slice of Swiss
cheese. (If slices of cheese are large, fold in half.) Roll, starting at
small end, roll up and tuck in sides as best you can.
Place in a long pan, refrigerate at least 2 hours. Prepare beaten
eggs. Dip chicken in Italian bread crumbs, then in egg and once
again in bread crumbs. Grease a 13x9-inch pan and place the
chicken in the pan. Bake at 350°F. for 45 to 50 minutes, turning
once. Cordon Bleu may be frozen. Thaw before baking, then bake in
the same manner.
eggs to the sponge and mix well.
Stir in enough remaining flour to
make soft dough. Cover; let rise in
warm place, free from draft, until
doubled in bulk, about 45 minutes.
Punch dough down. Turn out:
onto floured board and knead
lightly for 30 seconds. Divide
dough into 30 equal pieces. Form
each piece into ball. Place in
greased muffin-pan cups. Cover;
let rise in warm place, free from
draft, until doubled in bulk, about 1
hour.
Bakeat 375°F. for 12 to 15
minutes or until done. Remove
from pans, cool on wire racks.
Mary Nolt
New Holland
CORN BREAD
1 cup commeal
1 cup flour (part or all whole
wheat)
4 teaspoons braking powder
2 tablespoons brown sugar
% cup dry milk powder (optional)
2 beaten eggs
1 cup skim milk
cup oil or melted shortening
Mix together the first five
ingredients. Make a well and add
eggs, milk and oil. Stir just until
smooth. Pour into a greased 9x9-
Inch pan and bake 25 minutes.
Serve hot.
Featured Recipe
Chicken Cordon Bleu