Newspaper Page Text
ANSWER Dale wanted a recipe for rye bread with
caraway seeds. Thanks to Dorothy Stoms, Deerfield, N.J.,
for sending a recipe from Pillsbury’s Bake-Off. It is a good,
old-fashioned bread with hint of caraway or anise. The
secret to moistness is buttermilk. She writes for delicious
caraway rye breads, substitute caraway seed for anise
3 cups rye flour
Vs cup firmly packed brown sugar
3 teaspoons salt
1 tablespoon grated orange peel
1 teaspoon caraway seed or anise seed
Vs teaspoon baking soda
2 packages active dry yeast
1 cup buttermilk or sour milk
Vi cup shortening
1 cup warm water
3 to 3Vs cups all-purpose flour
In large mixer bowl, combine rye flour, brown sugar, salt,
orange peel, caraway seed, baking soda, and dry yeast.
In saucepan, heat buttermilk, molasses, and shortening
until buttermilk is warm.
Shortening does not need to melt. Add warm water and
buttermilk mixture to rye flour mixture. Blend at lowest
speed until moistened, beat 3 minutes at medium speed.
By hand, stir in flour to form a stiff dough. Knead on
floured surface until smooth and elastic; about 5 minutes.
Place in greased bowl, turning to grease top. Cover; let
rise in warm place until light and doubled in size, 1 to IVz
Punch down dough. Shape into two round loaves. Place
on opposite corners of greased cookie sheet. Cover; let
rise in warm place until doubled in size, about one hour.
Bake at 350 degrees for 45 to 50 minutes or until loaf is a
deep golden brown.
CORRECTION - In the Feb. 12 issue, the recipe for
Sand Castle Brownies did not include the amount vegeta
ble oil needed. Here is the correct recipe from Pat Ellig
son, Millers, Md.
(Continued from Pag* B 8)
Scandinavian Rye Bread
Sand Castle Brownies
Vb cup chopped nuts
Vb cup semi-sweet chocolate chips
Vb cup flaked coconut
% cup packed brown sugar
3 /i cup granulated sugar
Vb cup baking cocoa
IVb cups flour
In a one-quart container, layer ingredients in order
given, packing well between each layer. Cover and store in
a coot, dry place for up to six months.
To bake, place contents of container in mixing bowl and
Add the following:
2 eggs, beaten
% cup vegetable oil
1 teaspoon vanilla
Mix well. Spread into greased 8-inch square baking pan.
Bake at 350 degrees for 30 minutes. Cool on wire rack.
Note: this makes a nice gift. Give container with instruc
tions for final ingredients attached.
ANSWER Donna Beyerbach, Oakdale, wanted to know
how to make garlic powder from homegrown garlic bulbs.
Thanks to Audrey Minns who sent directions for both
garlic and onion powders.
Mince onion or garlic and completely dehydrate it. (It
must be very dry like instant minced onion or garlic pur
chased in a store). Put dried minced onion or garlic in
blender or food processor container and whirl until pow
dered; or crush to a powder in a mortar and pestle. One
tablespoon of homemade onion powder equals 2 table
spoons dried minced onions, which equal one medium
onion. A scant ’/« teaspoon of homemade garlic powder
equals one medium clove.
For onion or garlic salt, mix together 2 tablespoons
onion or garlic powder with V * cup saltstore in a salt
shaker. Make only small amounts of this to retain flavor.
Onion Or Garlic Powder
Co.)-Are you a young lady
between the ages of 15 and 19
who just loves Jersey cows?
Now you have the opportu
nity to represent all the
Jersey breeders in Pennsylva
nia as the 2000 Pennsylvania
The new queen will be
crowned at the Pennsylvania
Jersey Cattle Club Annual
Meeting, March 31 and April
1, in Mercer. Throughout her
reign, she will attend Jersey
functions across Pennsylva
nia and be Pennsylvania’s of
ficial representative in the
National Jersey Jug Queen
Contest held in Louisville,
KY in November.
Applicants must own one
or more Jersey projects or be
the daughter of a Pennsylva
nia Jersey breeder to be eligi
ble to compete. The applicant
or the family must also be a
member of the Pa. Jersey
Applications are available
from Pat Rassau, youth pro
gram coordinator, 473
Monroe Road, Sarver, PA
16055, Phone (724) 353-9681
and are due by March 1.
The queen contest will be
held in conjunction with the
junior recognition program
Friday, March 31.