BUTTER FINGERS
8 oz. butter
6 oz. light brown sugar
2 teaspoons grated lemon rind
1 egg
8 oz. plain flour
1 oz. blanched chopped pili
Grease a shallow baking tin about 8 x 12 inches. Cream butter, sugar and grated lemon rind thoroughly. Then beat in egg, and fold in sifted flour. Spread mixture evenly in the prepared tin and sprinkle with chopped pill. Bake in center of oven for 40-45 minutes. (Pre-heat oven to 375º). Allow to cool a little in the pan — then mark into finger shapes and remove when cold.
PAPRIKA BISCUITS
4 oz. butter or margarine
3 oz. grated cheese
4 oz. plain flour
1 teaspoon paprika
½ teaspoon salt
½ teaspoon dry mustard
½ tablespoon caraway seeds
Mix butter and cheese together until soft and creamy. Sift flour, paprika, salt and mustard together, and add to the butter and cheese. Beat until well blended. Flour the hands lightly and roll dessertspoons of the mixture into small balls. Place on greased baking sheets, flatten a little and sprinkle caraway seeds. Bake for 15-20 minutes in a 3750 oven or until golden brown. Loosen the biscuits but leave on the baking sheets to cool.
GINGER BARS
12 oz. dark treacle
4 ox. butter or margarine
4 tablespoons milk
1 lb. plain flour
1½ teaspoons baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
1½ teaspoons ground ginger
Put treacle and butter together in a pan and heat slowly to just below boiling point. Stir in milk and leave to cool. Mix flour, baking powder, bicarbonate of soda, salt and ginger together and sift twice. Add all at once to the treacle mixture, mix well and put aside to chill. Put dough on a lightly floured board and roll into a rectangular shape about ¼ inch thick. Place on a greased baking sheet. Rib the surface with a fork then mark into bars. Sprinkle with sugar and make for 10.15 minutes in a 350º oven.
Treat your family to a fragrant, home-baked bread. They’ll love the warm, chewy goodness only “fresh-from-the-oven” bread can offer. And now Pop-Up Bread makes it easy for the most experienced baker to produce bread with real, old fashioned flavor.
Pop-Up Bread uses the new dry mix method — a quick, foolproof way of combining ingredients. And since it’s a batter bread, you’re spared kneading and shaping steps. The elastic dough is simply poured into well-greased coffee cans and protein, grated Cheddar cheese can be added to the batter. Whether plain or Cheddar-flavored, hot Pop-Up Bread is bound to disappear quickly.
Because flour is the main ingredient in this recipe and a daily food requirement, you’ll want to make sure you use the best — enriched all-purpose flour. The “enriched” label guarantees that nutrients essential to good health have been added: the mineral, iron plus three B-vitamins, thiamin, niacin and riboflavin.
POP-UP BREAD
3 to 3¼ cups enriched flour
1 package dry yeast
½ cup milk
½ cup water
½ cup oil
¼ cup sugar
1 teaspoon salt
2 eggs
1 cup (4 ounces) grated cheddar cheese, if desired
Stir together 1½ cups flour and yeast. Heat milk, water, oil, sugar and salt over low heat only until warm, stirring to blend. Add liquid ingredients to flour-yeast mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand.
Then blend in the two eggs and cheese. Stir in flour to make a stiff batter. Beat until batter Is smooth and elastic, !bout 1 minute on medium speed or 150 strokes by hand. Divide into two well-greased 1-pound coffee cans; cover with plastic ids. Let rise in warm place (80 to 85 degrees) until light and bubbly, about 1 hour (batter should be ¼ to ½-inch below an covers). Remove lids; bake in preheated 375 degrees oven to to 35 minutes, or until done. Cool in cans 15 minutes before removing.
WHOLE-WHEAT BREAD
Put in a mixing bowl
¼ cup lukewarm water
1 tablespoon dry yeast
Let stand 5 minutes. Stir. Put in a separate bowl
1 cup milk
½ cup boiling water
1/4 cup sugar or molasses
2 teaspoons salt
Mix well, cool to lukewarm and add to the yeast mixture. Stir in 3 cups of all- purpose flour
Beat thoroughly. Add
3 cups whole-wheat flour
Stir with a heavy spoon or add a little more flour and knead. When smooth, let rise until double in bulk (about 1 hour). Shape into two loaves. Place in greased tins and let rise again to almost double in size (about 50 minutes). Bake about 50 minutes at 375°F. Makes 2 loaves or 1 loaf and 1 to 2 dozen rolls.
OATMEAL BREAD
Put in a large mixing bowl
2 cups boiling water
1 cup rolled oats, regular or quick
Stir thoroughly. Let stand 1 hour. Add
4 cup molasses
2 teaspoons salt
1 tablespoon butter Put in a small bowl
½ cup lukewarm water
1 tablespoon dry yeast
When dissolved, add to the oatmeal. Stir in 434 cups flour. Add enough more flour to make the dough just firm enough to knead. Shape Into loaves and put into buttered pans. Let rise until almost double. Bake about 5 minutes at 350°F. Makes 2 loaves.
RAISIN BREAD
2 cups milk
1 tablespoon dry yeast
1 cup brown sugar
1 tablespoon salt
½ cup melted shortening
2 eggs, well beaten
2 cups chopped raisins
7 cups flour
Scald milk and cool to lukewarm, add crumbled yeast, sugar, salt and shortening and stir until dissolved. Add eggs and raisins and sifted flour to make a soft dough and knead well. Put into bowl and let rise until doubled. Knead again lightly and put into 2 bread pans. Let rise until doubled (or 4 hour) and bake in moderate oven (350°F) for 1 hour. Makes 2 loaves.
GARLIC BREAD
¼ cup butter
6 segments garlic, crushed well
Slices of whole wheat bread
Cream butter. Add crushed garlic and spread on bread. Toast in oven at 350°F.
CORN BREAD
1 cup yellow cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
⅓ cup shortening or oil
2 eggs
2 cups milk
1 tablespoon sugar
Place cornmeal into mixing bowl, and the sifted flour, bak1n powder, and salt and sift again. Then add the shortening and the beaten eggs. Mix thoroughly and put Into well-greased pans. Bake in moderate oven.
PAN DE SAL
1 tablespoon shortening
1 tablespoon salt
1 tablespoon sugar
1 cup boiling water
1 cup warm water
2½ teaspoons dry yeast
5 cups sifted flour
Combine shortening, salt, sugar and boiling water in large mixing bowl. Cool to lukewarm. Add warm water. Sprinkle In dry yeast. Stir until dissolved. Let stand for 5 minutes. Add flour gradually. Turn out on lightly floured board. Knead until smooth and elastic. Place in a greased bowl; brush with shortening. Cover and let rise in warm place until double in bulk — about 1-154 hours. Punch down and turn out on lightly floured board. Divide dough into 24 equal parts and shape into ovals. Roll lightly In cracker crumbs. Place on greased cookies sheets (spread them apart on the sheet). Cover, let rise in warm place, free from draft, until light — about 1 hour. Bake in hot oven at 425°F, for 15 to 20 minutes or until golden brown.
KAMOTE BREAD
1 cup finely shredded kamote
1 cup flour
1 cup evaporated milk
½ cup sugar
2½ teaspoons baking powder
lemon rind (optional)
Sift dry ingredients. Add shredded kamotes. Then add the milk and mix thoroughly. Pour in a well-greased pan and bake in a moderate hot oven for 40 minutes.
CINNAMON SNAILS
¾ lb. plain flour FILLING:
2 tablespoons sugar 2 egg whites
A pinch of salt 2 oz. finely chopped walnuts
8 oz. butter 8 oz. sugar
1 oz. yeast 1 tablespoons ground
¼ pint lukewarm milk cinnamon
3 eggs (yolks)
Sift flour, sugar and salt into a bowl. Rub in butter. Crumble yeast, mix with milk and leave for 5 minutes. Add egg yolks and beat for 3 minutes. Add to flour mixture and mix to a soft dough. Wrap in waxed paper or foil and refrigerate overnight. Remove from refrigerator hour before dough is to be used Put on a lightly floured board and roll out about ‘/. inch thick Spread with stiffly beaten egg white and sprinkle with walnut filling. Roll up as for as Swiss roll and cut into 1,4 inch thick slices. Arrange in the pan and leave to rise in a warm place for 30-40 minutes. Bake for 20 minutes in a 450° oven.
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