B6’Lancaster Farming, Saturday, October 21,1989
4*l Home On The Range
Bread
Lack of time and expertise are
no longer valid excuses for not
making home-baked breads. With
•fast-rising yeast and a food proces
sor, bread doughs can be made
more quickly, easily and success
fully than ever before.
Muffins continue to grow in
popularity. Whether they accom
pany a quick breakfast or an elabo
rate dinner, homemade muffins
add a special touch that cannot be
duplicated by packaged muffins.
If you’re really in a hurry, but
you want to add a festive touch to
your meal, try seasoning prepared
rolls or bread.
FRENCH CHEESE BREAD
A cup shredded Swiss cheese or
spicy Monterey Jack
2 tablespoons butter
1 teaspoon parsley flakes
'A teaspoon prepared
horseradish
1 12-inch loaf French bread
In a small bowl, blend cheese,
butter, parsley flakes and horse
radish. Cut French bread into 12
1-inch thick slices; do not cut
through bottom. Spread cheese
mixture between each slice. Place
bread on cooking grill and cover
with paper towel. Cook on high for
1 to 2 minutes in a microwave, or
until cheese is melted.
GINGER BREAD
Vi cup sugar
'A cup butter or lard
1 egg
1 cup baking molasses
2A cups flour
VA teaspoons soda
1 teaspoon cinnamon
A teaspoon cloves
1 teaspoon ginger
A teaspoon salt
1 cup hot water
Cream shortening and sugar.
Add beaten eggs and molasses,
then dry ingredients that have been
sifted together. Add hot water last
and beat until smooth. Bake in
greased shallow pan 35 minutes in
325-degree oven.
Josephine Matenus
Dallas
BANANA BREAD
Cream 'A cup shortening with 1
cup sugar until light. Add 2 eggs,
one at a time, beating well after
each. Stir in ’A cup mashed ripe
banana. Sift together VA cup sifted
cake flour, 3 A teaspoon soda, and
A teaspoon salt. Add to banana
mixture. Mix until well blended.
Bake in 9x9x2-inch pan at 350
degrees for 30 to 35 minutes. Cut
in squares.
Recipe Topics
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 ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522.
Oct
28- Lancaster Farming Staff Favorites
Nov.
4-
11-
Baking With Ease
CARROT-NUT MUFFINS
2 cups biscuit mix
'A cup brown sugar
'A cup Chopped walnuts
1 cup shredded carrots
'A cup milk
2 tablespoons vegetable oil
1 egg
Cream Cheese Spread (below)
Grease bottoms only of 12 muf
fin cups or line with paper baking
cups.
Mix biscuit mix, brown sugar
and walnuts, reserve.
Beat remaining ingredients
except cream cheese spread in
medium bowl; stir in walnut mix
ture just until moistened. Divide
batter evenly among muffin cups.
Bake until golden brown, 21 to
23 minutes. Serve with cream
cheese spread.
Cream Cheese Spread:
Mix 8 ounces cream cheese, sof
tened, 'A cup sugar, and
A teaspoon almond extract until
smooth.
3 'eggs
1 cup milk
2 tablespoons butter, melted
1 cup flour
'A teaspoon salt
In small mixing bowl, beat eggs
at medium speed until foamy. Beat
in milk and butter. Add flour and
salt. Beat at low speed until
smooth, about 3 minutes.
Fill greased popover pans, muf
fin cups or 6-ounce custard cups
half full. Bake in preheated
425-degree oven until brown and
firm, about 35 to 40 minutes. For
crisper popovers, prick side of
each with wooden pick and bake
about 3 to 6 minutes longer.
Loosen with narrow spatula,
remove from pans immediately.
SWEET FRENCH BUNS
1 tablespoon yeast
1 cup milk, scalded
4 cups sifted flour
1 tablespoon sugar
3 tablespoons butter
'/< cup lukewater water
1 teaspoon salt
1 egg
'A cup sugar
Dissolve yeast and 1 tablespoon
sugar in lukewarm water. Add
VA cups flour. Beat until smooth.
Set aside to rise for 15 minutes.
Add the remaining ingredients.
Bake in hot oven for 15 minutes*.
Contributor writes, “We love to eat
this with fresh butter and jelly.
Mrs. Bena King
Quarryville
Betty Biehl
Mertztown
Pasta Favorites
One-Dish Meals
POPOVERS
BRAN ENGLISH MUFFINS
1 cup whole bran cereal
'A Cup instant nonfat dry milk
4 cups flour
2 teaspoons salt
2 teaspoons sugar
2 packages rapid rise yeast
4 tablespoons unsalted
margarine
'A cup hot water
1 cup cold water
Commeal
Combine cereal, milk, flour, salt
and yeast with water and margar
ine. Knead dough until spongy.
Turn dough unto surface sprinkled
with commeal. Let stand 5
minutes. Roll dough out to 'A -inch
thickness. Cut out muffins with a
3V4 -inch round pastry cutter.
Transfer muffins to an ungreased
griddle or skillet over low heat.
Cook 10 to 12 minutes. Turn muf
fins over; cook 10 to 12 minutes
longer. Cool on wire racks. To
serve, slice English muffins in
half; toast.
GOLDEN APPLE
BOSTON BREAD
'A cup butter
'A cup honey
'A cup molasses
1 cup whole wheat flour
1 cup yellow commeal
1 cup rye flour
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 cups coarsely chopped apples
Cream butter; add honey and
molasses. Combine dry ingre
dients; add to cream mixture alter
nately with buttermilk. Stir in
apples. Spoon into 2 greased loaf
pans. Bake at 350 degrees for 1
hour or until wooden pick inserted
near center comes out clean. Cool
in pan 10 minutes before remov
ing. Makes 2 loaves.
Variation: To .steam brown
bread, spoon batter into 2 greased
1 pound coffee cans, filling cans
Yt full. Cover tops of cans with alu
minum foil; secure with string.
Place rack in large kettle; add boil
ing water up to level of rick (about
1 inch). Place cans on rack in
kettle; cover kettle and steam over
low heat for 3 hours. Add more
water if necessary. Bread is done
when wooden pick inserted in cen
ter comes out clean. Makes 2
loaves.
FRENCH BREAD
S'/i to 6 cups flour
2 packages active dry yeast
2 teaspoons salt
2 cups warm water
Commeal
In a large mixing bowl, combine
2 cups flour, yeast and salt. Add
warm water. Beat at low speed for
'A minute, scraping sides. Beat 3
minutes. Stir the remaining flour
with a large spoon. Turn out onto
lightly floured surface. Knead in
enough flour to make a stiff dough
that is smooth and elastic (8 to 10
minutes). Shapointo ball. Place in
greased bowl. Turn onto greased
surface. Cover and let rise until
double in warm place. Punch
down. Turn onto flour surface.
Divide in half. Cover and let rest
10 minutes. Roll into 15x 12-inch
Bread baking Is much easy today than it was a generation
ago.
rectangle. Roll up tightly length
wise. Seal well. Taper ends or
shape into round loaves or smaller
individual hard rolls. Place seam
side down on greased baking
sheet. Sprinkle rolls with com
meal. Cover and let rise until dou
ble (about 45 minutes). With sharp
knife, cut diagonal slits '/* -inch
deep across tops. Bake 375
degrees for4o t 045 minutes. Cool.
Belinda Myers
Dallastown
CHUNK OF
CHEESE BREAD
2 cups water
2 teaspoons salt
'/a cup commeal
2 tablespoons shortening
'/a cup molasses
1 pkg. dry yeast
'/«cup warm water
4-5 cups sifted flour
Featured Recipe
Each year at the Christmas In October program held at the Lan
caster Extension Service, Doris Thomas, home economist for the
county, presents recipes for holiday gifts. This year, her recipe for
Fuzzy Navel Cake proved to be a favorite with those in attendance.
Doris said that despite its expensive taste, the cake is suprisingly
low cost and easy to make.
FUZZY NAVEL CAKE
1 box yellow cake mix
Vi cup vegetable oil
1 package (6 ounces) instand vanilla pudding mix
4 eggs
V* cup peach schnapps ■
'A cup orange juice
A teaspoon orange extract
4 tablespoons peach schnapps
2 tablespoons orange juice
1 cup confectioners’ sugar, sifted
Preheat oven to 350 degrees. Combine first seven ingredients in
mixing bowl and blend well. Pour into greased and lightly floured
9'A -inch bundt pan. Bake 45 to 50 minuted or until cake springs
back when lightly touched. Combine 4 tablespoons peach
schnapps, 2 tablespoons orange juice and confectioners’ sugar.
While cake is still warm in pan, poke holes in cake; pour liqueur
mixture over. Allow cake to cool in pan at least 2 hours before
removing. -
W:
1 pound American cheese cut
into small cubes
Combine the 2 cups water, salt,
commeal and shortening. Cook
until slightly thickened, add
molasses. Cool to lukewarm. Sof
ten the yeast in 'A cup warm water,
add to above mixture. Add flour
gradually to make soft dough.
Knead until smooth. Cover and let
'ise in warm place until double.
°unch down and let rise again.
Divide dough into 2 portions.
Sprinkle board with commeal,
work in cheese cubes. Shape into
loaves. Place in greased bread
pans, let rise for 30 to 45 minutes.
Bake at 350 degrees about 40
minutes.
Kynel Bomgardner
Lebanon Co. Dairy Princess
(Turn to Pag« B 8)