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)