Bread and Rolls Page 22

TENDER-RICH SODA BISCUITS

Piping hot biscuits, covered with creamy butter and golden, rich honey, an all time favorite.
3 1/2 cups flour
2/3 cup lard
1/4 cup sugar
6 tbs lemon juice
1 1/2 tbs baking soda
1 cup milk
1 tbs salt

1. Blend flour, sugar, baking soda, and salt. Cut in lard with pastry blender until mixture resembles course corn meal.
2. Mix lemon juice and milk in dry ingredients. Stir with fork until soft dough is formed.
3. Turn on a lightly floured surface and knead lightly with finger tips 6 or 8 times.
4. Roll 1/2 inch thick and cut with a floured 2 inch round cutter. Transfer rounds to an un-greased baking sheet. Bake at 450'F 12 to 15 min, or until golden brown.
2 dozen biscuits.

Sarah Jane Sabey

Bread and Rolls Page 21

SOURDOUGH BREAD

Combine in sauce pan: 1 qt tart buttermilk, 2 tbsp. salt, 6 tbsp. shortening. Bring to steam heat only. Cool. In a 2-cup measuring cup combine: 2 pkg. dry yeast, 6 tbsp. Sugar and 1/2 cup warm water.
By the time the milk is cooled, yeast mix will have grown enough to add to milk mix. After mixing together, gradually add approx. 10 cups flour, to give a workable dough. Pour dough on a floured board. Knead for 10 minutes. Let rest in original dough pan, for 45 min. or until double in bulk. Punch dough down, and divide into 3 equal loaves. Fit into greased bread pans, rub top of loaves with butter or margarine. Let rest (rise) for 45 min. Suggested baking time: 30 min. at 375 deg.(this may differ slightly - depends on how well done you like your bread, or whether you bake the 3 loaves in one baking pan.)

Udine Wing



BREAD STICKS

To make bread sticks, use 1/2 the French bread recipe. Add 1/2 lb grated cheese and mix. Let raise until double. Roll thin -- let rest 5 minutes, and the dough will stay in place as you cut thin strips and shape. Put on baking pan, let raise until double. Bake until done.


Erma Zanni



OATMEAL BREAD

2 yeast cakes in 1/2 cup warm water
1 teaspoon sugar
1 1/4 cup boiling water poured over 1 cup oats,
1/2 cup molasses
1/3 cup shortening
1 tablespoon salt
2 beaten eggs
6 1/4 cups flour

Soften yeast in water, combine next 5 items, cool and add eggs and flour. Knead for 10 minutes, raise double in bulk. Put in loaves and sprinkle oatmeal with egg whites. Bake 375' 40 minutes.

Edith Haws

Bread and Rolls Page 20

BUTTERMILK BREAD

1 cup buttermilk, scalded (do not let boil)
1 cup warm water
1/3 cup melted shortening
1 yeast cake
3 tbs. sugar
2 tsp. salt
1/3 cup melted shortening
1/4 tsp. soda (this is very important)
Add to 3 cups flour and sift good)

Add to mixture of milk and yeast. Stir well, then add enough flour to make stiff --- about 2 1/2 or 3 cups more flour. Let raise good once, knead down let raise again for 25 minutes. Divide dough into 2 loaves and bake at 375' or 400'. Yield 2 loaves.

You can make buttermilk by having 1 cup buttermilk as a start, then add 3/4 cup powdered milk and 1 tsp. salt to 1 cup water. Keep in fridge till needed.

Merle Garrett


WHOLE WHEAT BREAD

5 to 6 cups whole wheat flour
1 cup white flour
1 cake yeast or 1 pk. dry yeast softened in 1/4 cup warm water.

Place in mixing bowl
2 1/2 cups warm water 110'F.
1 tbs. salt
2 tbs. molasses
1 tbs. salt
1 good tbs. honey
2 tbs. shortening
1 cup dry milk

Add 2 cups of whole wheat flour and 1 cup white flour, beat well, Then add the soften yeast. Add remaining whole wheat flour to make a soft dough. Mix with spoon until dough forms into an elastic ball in bowl. Cover and let stand 10 to 15 min. Put dough on kneading canvas and knead for 10 min. Have dough as soft as you can handle it. Put dough in oiled bowl and cover. Let rise for 30 to 40 min. Mold into loaves and let rise. Whole wheat bread will be ready for baking sooner than white bread. Bake 50 min, in 375' oven.

Rhea Vance

Bread and Rolls Page 19

QUICK MIX PANCAKES OR WAFFLES

3 cups quick mix
2 eggs unbeaten
1 1/2 cups milk

Beat eggs in milk. Add to quick mix. Blend and bake or fry. If sour milk is desired add 2 cup sour milk instead of 1 1/2 cup milk with 1 tsp. of soda stired into the mix.


Nettie Warenski


QUICK MIX BISCUITS

3 cups quick mix
2/3 cup milk (to 3/4 cup. milk)

Add all at once to mix and stir 25 strokes. Turn on lightly floured board. Knead 15 strokes. Roll 1/2 inch thick. Cut with biscuit cutter. Place in greased baking sheet. Bake in hot oven (450'F) 12-15 min. Yields 18 two inch biscuits.


BILOFIE BROWN BREAD

2 cups flour
1 tsp. salt
1/3 cup shortening
2 unbeated eggs
1 cup milk
1 cup nuts
1 1/2 tsp. soda
3/4 cup peanut butter
1/2 cup sugar
3/4 cup apple sauce
2 tbs. lemon juice
1 cup raisins

Sift flour with soda and salt. Cream peanut butter with shortening. Add sugar, creaming well. Blend in eggs and apple sauce. combine milk, and lemon juice. add dry ingredients alternate with milk. Stir in walnuts and raisins. Turn into 2 loaf pans, greased on the bottom. Bake at 350'F for 55 to 60 minutes.

CHEESE FILLING

Cream 3 or 4 oz. package cream cheese with 1/4 cup peanut butter and 1/4 cup apple butter until smooth.

Beverly Wengren

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QUICK MIX JELLY TRIANGLES



3 cups quick mix
2/3 to 3/4 cup milk

Mix 1/2 minute. Roll to 1/4 inch thick. Cut in 3 inch squares. On each square place a teaspoon of tart jelly. Fold square diagonally and press edges together. Bake on ungreased cookie sheet in oven (450'F) 12 to 15 min. For variety of triangles, draines apples, cherries or any drained fruit may be used instead of jelly, but sweeten the fruit as for pies. Put generous spoon of fruit on 3 inch square.

Nettie Warenski

QUICK MIX FRUIT SHORTCAKE

2 cups Quick mix

3/4 cup cream (or 1/2 cup milk plus 1/4 cup butter melted)

2 tbs. sugar

Heat oven to (450'f) Mix all ingredients well with fork.Knead lightly on board dusted with quick mix 8 to 10 times. For one large shortcake pat out 1/2 dough in round pan. Do not butter. Pat out rest of dough and pat on top. Bake 15 to 20 min. or make 6 small shortcakes. Split, spoon fruit between layers and over top . Top with spoon of whipped cream.

Nettie Warenski

QUICK MIX CHOCOLATE DROP COOKIES

3 cups quick mix

1 egg.

1 cup sugar

1 tsp vanilla

2/3 to 3/4 cup milk

1/2 cup chocolate chips

mix all ingredients together. Drop tsp. on lightly greased cookie sheet. Bake at 350'F for 15 min.

Bread and Rolls Page 17

QUICK MIX SHORTCAKE

3 cups quick mix
1 egg well beaten
3 tbs. sugar
1/2 cup milk (about)

Mix all together with fork. Knead about 6 times. Cut in half; roll each half about 1/2 inch thick. Brush the tops with melted butter or margarine. Place one half on baking sheet, cover with the second half. Bake 20 min. at 425'F. Keep warm until serving time. INDIVIDUAL SHORTCAKES are made by cutting dough about 3 in. diameter. PEACH SHORTCAKE - 5 to 6 peaches, 1/3 cup sugar. Allow one med. peach per serving. Peel, slice and sweeten peaches. Just before serving separate the layers of warm shortcake, spread with butter. Cover bottom with fruit, set top layer in place, put rest of fruit on top. Cover with whipped cream. STRAWBERRY SHORT CAKE - 3 pints of strawberrys to 1/2 cup sugar or RASPBERRIES - prepare like strawberries.

Nettie Warenski


QUICK MIX CHEESE SWIRLS


3 cups quick mix
2/3 to 3/4 cup milk

Mix 1/2 min. Roll 1/4 inch thick. Sprinkle with 1/2 cup grated American cheese. Roll like jelly roll and cut 1/2 inch slices. Bake on a greased baking sheet in moderately hot oven (425'F) 15 min.

Nettie Warenski


QUICK MIX

Mix basic Quick Mix. Store in container. Use as needed. Will make many things to eat and nice to have on hand.

Nettie Warenski

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QUICK MIX PIE CRUST

Yields two 8 inch crusts.

2 cups quick mix

1/4 cup boiling water

1/4 cup butter, margarine, lard or shortening.



Melt butter, margarine, lard or shortening in boiling water. Sprinkle over quick mix blending with fork. Turn dough on wax paper, shape into a ball and roll in wax paper. Chill 30 minutes or longer. Roll out pastry for pies.For single crust pie bake in hot oven (450'F) about 15 minutes.

QUICK MIX CHERRY PINWHEEL DUMPLINGS

3 cups quick mix
4 tbs. sugar
3/4 cup milk

Mix and roll dough 1/4 inch thick. Spread generously with butter. Drain 2 cans pie cherries. Heat cherries with 2 cups sugar, until dissolved. Spread over dough and sprinkle a little cinnamon over all and roll, being careful to distribute cherries evenly on dough. Cut as for cinnamon rolls. Place cut side down in well buttered pan. Next heat cherry juice, add a little water for sufficient amount. Add 1/2 cup sugar or more to your taste. Thicken slightly and pour over dumplings. Bake at 400'F about 20 minutes or until done. Serve plain or with whipped cream. Spoon plenty of cherry syrup on top each dumpling as served.

Nettie Warenski