86-Unctst«r Fanning, Saturday, October 12, 1991 Home Os The Range Harvest Breads Rise In Popularity Thoughts of autumn bring to mind the rustic elegance of chang ing leaves and a bountiful harvest It’s a time to settle down after the busy summer months and enjoy simple pleasures like a relaxing walk, good conversation with friends and a fine meal. The perfect complement to autumn meals is bread made with the abundance of fresh fall pro duce. So fragrant and delicious, fresh-baked breads are simply impossible to resist. The breads are easy to make. Share them with friends and family to celebrate the special moments of autumn. PUMPKIN BREAD Sift together and set aside: 4 cups whole wheat pastry flour 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon cloves 'A teaspoon nutmeg 4 teaspoons baking soda In a large mixing bowl, beat together 3 cups mashed pumpkin 1 cup plain yogurt 1 cup honey 1 cup vegetable oil 2 large eggs Stir in dry ingredients; Spoon batter into greased loaf pans. Bake at 325 degrees for VA hours or until tester comes out clean. Cool in pans about IS minutes before removing. Serve with butter, cream cheese, apple butter or your favorite spread. Betty Light Lebanon HARVEST DATE MUFFINS 1 package date quick bread mix 1 cup shredded zucchini 'A cup canned pumpkin V* cup milk 'A cup oil 2 tablespoons molasses 1 egg 'A teaspoon cinnamon '/ teaspoon ground cloves Sunflower seeds Heat oven to 400 degrees. Line 12 muffin cups with paper baking cups or grease 12 muffin cups. In large bowl, combine all ingre dients except sunflower seeds. Stir 50 to 75 strokes by hand until dry particles are moistened. Divide batter evenly between muffin cups; muffin cups will be full. Sprinkle with sunflower seeds. Bake at 400 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm. Store in refrigerator. 12 muffins. 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. Recipes should reach our office one week before publishing date. October 19- Honey 26- Beef November 2- Small Game 9- Cooking With Oatmeal WHOLE WHEAT HONEY BREAD 2 packages yeast A cup warm water 1 tablespoon sugar 2'A cups scalded milk 1 tablespoon salt 2 tablespoons oil 2 tablespoons margarine VA cups water A cup honey 'A cup wheat germ 2 tablespoons sesame seed 3'A cups whole wheat flour 7 cups white flour Dissolve yeast in warm water; sprinkle with sugar. Pour milk in large bowl, adding next five ingre dients. Slowly add 4 'A cups white flour and beat hard until it is elas tic; cover and let rise 30 minutes. Stir in wheat germ, sesame seeds, and whole wheat flour. Slowly mix in remaining white flour until too thick to mix. Turn out on floured surface and knead in remaining flour, knead well. Cover and let rise about VA hours or until dou ble. Punch down and divide into three parts and shape into loaves. Let rise in warm place until dou ble. Bake at 350 degrees for 20 minutes, then at 325 degrees for 10 to IS minutes longer. Makes 3 large loaves. Lebanon Reader LEMON BREAD Heat oven to 350 degrees. Sift together and set aside: 1% cups flour 1 teaspoon baking powder 'A teaspoon salt In a large mixing bowl, cream together 'A cup shortening 1 cup sugar Grated zest of 1 lemon Add and blend well: 2 large eggs Add alternately with dry ingredients: '/a cup whole milk Stir in: '/a cup finely chopped nuts Transfer batter to a greased Sx9x3-inch pan. Bake for I hour. Remove and glaze immediately. Glaze: 'A cup sugar Juice of 1 lemon Pour over hot bread, cool, slice and serve. Betty Light Lebanon jbratov y season v sweet and savory brei jatu. ig. fall fruits and vegetables—apples, pears, and cranberries as well as cabbage, car rots, onions, zucchini and more. You can make delicious use of fall fruits and veget ables with luscious breads like (left to right) Almond Crusted Cranberry Apple Bread, Streusel and Cream Pear Kuchen, and Savory Autumn Vegetable Strudel. SOURDOUGH BANANA BREAD '/) cup shortening 1 cup sugar 1 egg 1 cup mashed banana 1 cup sourdough starter* 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder '/j teaspoon baking soda 3 A cup chopped walnuts, optional Preheat oven to 350 degrees. Cream together shortening and sugar. Add egg. Mix until blended. Stir in sourdough and banana. Sift flour, salt, baking soda, and baking powder. Add flour mixture to creamed mixture. Add walnuts. Stir until blended. Pour into greased 9x5-inch loaf pan. Bake at 350 degrees for 1 hour and 5 minutes or until toothpick comes out clean. Cool well on wire rack before slicing. Sourdough Pumpkin Bread: Follow above recipe except use 1 cup canned or cooked, fresh pump kin instead of banana. Add 1 teas poon cinnamon and A teaspoon cloves with flour mixture. Sourdough Zucchini Bread: Follow above recipe except use 1 cup grated zucchini instead of banana. Add 1 teaspoon cinnamon and Vi teaspoon cloves with flour mixture. * Sourdough Starter 1 cup milk 1 cup flour 1 tablespoon dry yeast Pour milk into bowl or crock, non-metallic. Add flour and yeast, stir. Cover with cheesecloth, let ting mixture stand in a warm place for 48 hours until bubbled and sour. Put starter in a covered con tainer with plenty of room for expansion. Store in refrigerator. Each time you use part of it, replenish it by adding equal amounts of milk and flour, letting mixture stand in warm place for 24 hours. Starter should be used once a week, if not used for 2 to 3 weeks, throw out mixture and start from the beginning. Can be frozen, but let stand for at least 24'hours on counter before using so yeast has time to work. ALMOND CRUSTED CRANBERRY APPLE BREAD 1 package cranberry quick bread mix 1 cup fresh or frozen, thawed cranbenies, halved A cup chopped, peeled apple 1 cup apple juice or water 1 tablespoon oil 1 egg 1 teaspoon almond extract '/i cup sliced almonds Featured Recipe “Honey has always been a staple in our household, even before my husband, Jeremy, became a beekeeper and a commercial honey pro ducer,” Diane Velkoff from Elverson writes. “Now that ‘My Honey’ has turned into a business, people often ask how we use honey. Our reply, ‘ln almost everything.’” The Velkoffs usually substitute honey for sugar in recipes. The gen eral rule for substitution is to cut the sugar by one third (if 1 cup of sugar is required, use V» cup sugar). The Velkoffs use honey in coffee and tea (hot and iced), on grapefruits, cereals, (oast, and muffins, and in homemade soups, spaghetti sauce, and chili. Here is one of their favorite recipes. APPLESAUCE CAKE 1 cup applesauce, sweetened or not Vt cup honey ‘A cup melted butter 1 cup unbleached white flour % cup whole wheat flour, 1 teaspoon baking soda 'A teaspoon salt, optional 1 teaspoon cinnamon A teaspoon powdered cloves 'A cup raisins, optional 'A cup nuts, optional In a medium-sized bowl, mix thoroughly the applesauce, honey, and melted butter. Sift into a large bowl the flour, baking soda, salt, cinna mon, and cloves. Add the raisins and nuts. Add the applesauce mix ture. Blend well and spoon into a buttered and 9x9-inch floured pan. Bake in preheated 350 degree oven for 40 minutes. Apple jelly Heat oven to 3SO degrees. Grease and flour bottom of loaf pans. In large bowl, combine all ingredients except sliced almonds and jelly. Stir 50 to 75 strokes by hand until dry particles are mois tened. Pour batter into greased and floured pan. Sprinkle with almond slices. Bake at 350 degrees for 55 to 63 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on cooling rack IS mintues; remove from pan. Cool completely. Store in refrigerator. Just before serving brush with warm apple jelly. 12 servings. (Turn to Page B 8)
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