Bread, Muffins,
Fragrant homemade breads,
muffins, and biscuits are increas
ing in popularity. Enjoy them with
a cup of flavored coffee or as a
complement to a full meal.
Fragrant and delicious, fresh
baked bread is impossible to resist.
They can be easy to make, too. If
you are in a hurry, try biscuits or
muffins. There seems to be a muf
fin recipe for every fruit, veget
able, nut, and candy imaginable.
Look over these recipes. You’re
certain to find one that will make a
sweet ending to your meal or for a
homemade gift or to celebrate a
special occasion.
BERRY MUFFINS
2 cups flour
1/i cup sugar
3 teaspoons baking powder
'A teaspoon salt
1 egg
% cup milk
'A cup butter, melted
1 cup berries (blueberries, rasp
berries or your favorite)
Mix and sift dry ingredients,
reserving 2 tablespoons flour for
dredging the berries. Beal egg
slightly, add milk and gradually
the dry ingredients. Add butter.
Fold in berries, well coated with
flour. Fill greased muffin tins
V* full. Bake 30 minutes in pre
heated 400-degree oven.
Sara Jane Fulmer
West Newton
Featured Recipe
Fast, Fabulous Dairy Favorites, a new recipe leaflet from American
Dairy Association, offers 11 tantalizing main dish recipes that can be
prepared and served in less than an hour, many in just 30 minutes.
They’re perfect for the pre-holiday season that leaves little time for
meal preparation.
What’s more, recipes like tamale pie, pasta with three cheeses,
baked potatoes with savory toppers, shrimp chowder and tacos with
veggies and two cheeses—are all guaranteed to please the family.
Below is a recipe from the leaflet.
To order, send a self-addressed, stamped business-size envelope to;
Fast, Fabulous Dairy Favorites (0065)
American Dairy Association
3592 Corporate Drive, Suite 114
Columbus OH 43231-4978
SHRIMP CHOWDER
8 servings
1 cup EACH: peeled and diced potatoes, chopped celery
1/2 cup EACH: chopped green bell pepper, chopped leek, chopped carrot
1 cup EACH: dam juice, condensed chicken broth
2 tablespoons tomato paste
1/2 teaspoon dried basil leaves, crushed
1/4 teaspoon EACH; dried thyme leaves, pepper
1 1/2 cups plain yogurt, at room temperature
2 tablespoons flour
I package (10 ounces) frozen large cooked, peeled and deveined
shrimp, thawed; Oyster crackers, if desired.
In 4-quait Dutch oven, combine vegetables, clam juice and chicken
broth. Bring to a boil over medium-high heat. Reduce heat; cover and
simmer about 15 minutes or until vegetables are tender. Place half of
vegetable-broth mixture in work bowl of food processor or blender.
Cover; process until pureed. Blend in tomato paste and seasonings.
Combine yogurt and flour. Stir small amount of pureed mixture into
yogurt. Transfer to Dutch oven with vegetable-broth mixture; stir to
combine. Stir in remaining pureed mixture and shrimp. Heat through,
but do not boil. Serve with oyster crackers.
Serving size I cup
Calories per serving 113
Protein 12 gjal 2 g, carbohydrate 12 g
Calcium 117 mg, riboflavin (Bi) 16 mg
Bout On The Range
Biscuits
BAGELS
I package dry yeast
1 cup warm water
4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons vegetable oil
1/4 teaspoon salt
2 eggs
2 quarts water
2 tablespoons sugar
1 egg yolk
I tablespoon water
Dissolve yeast in warm water in
a 214 -quart bowl. Stir in 114 cups
flour, 2 tablespoons sugar, the oil,
salt, and eggs. Beat until smooth.
Stir in remaining flour. Turn
dough onto floured surface; knead
until smooth and elastic. 5
minutes. Place in greased bowl,
turn to coat. Cover and let rise in
warm place until doubled about 4S
minutes.
Punch down dough and divide
into 16 equal parts. Shape each
piece into smooth ball; punch hole
in center and pull gently to enlarge
hole and make uniform shape. Let
rise 20 minutes.
Heal oven to 373 degrees. Heat
2 quarts water and 2 tablespoons
sugar to boiling-in Dutch oven;
reduce heat. Add 4 bagels, 4 at a
lime. Simmer uncovered, turning
once, 4 minutes; drain on towel.
Repeat with remaining bagels, 4 at
a time. Beat egg yolk and 1 tables
poon water slightly; brush over
bagels. Bake on greased cookie
sheet until gold brown, 30 to 35
minutes; cool.
Lisa Lewis
MLAiry, Md.
In a hurry? Mix up a batch of biscuits to complement a meal or to enjoy with a cup of
coffee or glass of milk.
BREAD STICKS
1 envelope active dry yeast
'A cup warm water
I'A tablespoons sugar
1 cup milk
'A teaspoon salt
A cup butter
1 egg white
3'Acups all-purpose flour,
sifted
In a small bowl, stir together the
yeast and water. Add one teaspoon
sugar. Set aside for about S
minutes. In a mixing bowl blend
the milk, sugar, salt, and butter.
Add the yeast mixture, egg white,
and half the sifted flour. Add more
flour to make a soft dough.
Place the remaining flour on a
board. Turn the dough onto the
floured surface and knead until
smooth and elastic. Place in a
greased bowl, turning so the
greased side is on top. Cover with
cloth and let the dough rise until it
has doubled in bulk. Punch down
and let the dough rise again. Shape
into thin sticks and place on a
greased baking sheet. Let the
dough rise again. Bake at 400
degrees for about 10 minutes.
Reduce the heat to 32S degrees and
continue baking until the sticks
become dry and crisp.
Makes 18 sticks.
WHEAT BREAD
1 package dry yeast
'A cup firmly packed brown
sugar
3 teaspoons salt
'A cup shortening
3 cups whole wheat flour
S cups white bread flour
Soften yeast in 'A -cup warm
water. Combine I'A cups hot
water, sugar, salt, and shortening.
Cool to lukewarm. Stir in whole
wheal flour and I cup white flour,
beat well. Stir in yeast. Add
enough remaining flour to make a
soft dough. Turn onto lightly
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 sub
mit. Send your recipes to Lou Ann Good, Lancaster Farm
ing, P.O. Box 609, Ephrata, PA 17522. Recipes should
reach our office one week before publishing date.
November 12- What can you do with sweet potatoes?
19- Thanksgiving Dinner
26- Using Leftovers
December 3- Holiday Baking
BJ. Light
Lebanon
JANE’S WHOLE
Recipe Topics
floured surface. Knead for 10 to 12
minutes or until smooth and satiny.
Shape into ball. Place in lightly
floured bowl, cover. Let rise about
one hour and 30 minutes or until
doubled in bulk. Punch down. Cut
in two portions. Shape each into a
smooth ball, cover. Let stand 10
minutes. Shape into two loaves.
Place in greased 4xB-inch baking
pans. Let rise about one hour and
IS minutes or until doubled in
bulk. Bake at 37S degrees about 4S
minutes. Cover with foil last 20
minutes, if necessary.
Jane Treichler
Kutztown
(Turn to Pago BS)