Bread
Anadama Bread
1/2 cup water-ground corn meal
2 cups boiling water
2 tablespoons shortening
1/2 cup molasses
3 teaspoons salt
2 cakes compressed yeast
1/2 cup lukewarm water
5 to 6 cups sifted flour
Add corn meal gradually to boiling water while stirring constantly. Then add
shortening, molasses, and salt, and cool to lukewarm about 85°.
Soften yeast cakes in the lukewarm water and stir into corn meal mixture. Add
enough flour to make stiff dough and knead well. Place in a greased bowl, cover with a towel, and let rise in a
warm place 75° to 85° until double. Punch dough down with the finger tips, cover, and let rise again
for 45-minutes. Toss onto a lightly floured board and knead well, adding more flour if necessary.
Shape into two loaves and place in two greased loaf pans. Cover with a towel, put in a warm place, and let rise until double.
Bake in moderate oven 375° 15-minutes, then reduce heat 25° and finish baking, allowing about
1-hour in all for the bread. Brush the crust with melted fat, remove the bread from the pans at once and place
on a cooling rack. (Makes 2 loaves)
Apple Loaf
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Dash of cinnamon
1/2 cup chopped walnuts or pecans
1/2 cup margarine or butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup apples-peeled, cored and grated
Preheat oven to 350°. Grease one loaf
pan.
Mix flour, baking powder & soda, salt, cinnamon and nuts.
In large bowl, beat margarine or butter, sugar, and 1-egg until smooth. Add
second egg, and beat well. Stir in vanilla. Stir in grated apples. Pour flour mixture into batter. Stir only until
moistened. Scrape into loaf pan.
Bake for 50 to 60-minutes or until an inserted Toothpick comes out clean. Let
stand 10-minutes, then remove from pan. Place on a rack to coal.
Banana Bread
1 cup bananas (3 very soft and brown)
1 3/4 cups flour
1 1/2 teaspoons baking power
1/2 teaspoon baking soda
1/3 cup shorting
2/3 cup sugar
2 eggs, beaten
3/4 teaspoon salt
In medium bowl, combine all ingredients. Spoon into a greased and floured bread
loaf pan. Bake at 350° for 55 to 60-minutes.
Banana Chocolate Chip Bread
6 ounces butter, soft
12 ounces sugar
12 ounces mashed bananas, about 2 1/4 cups
2 eggs
1 teaspoon vanilla
1 pound all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup chocolate chips
Powdered sugar, to taste
Cream together butter and sugar. Add bananas, eggs and vanilla. Sift dry
ingredients together. Alternately add portions of the dry ingredients and the buttermilk. Blend well. Add
chocolate chips last. Bake in loaf pan at 340° until set. When cool,
dust with powdered sugar.
Blueberry Nut Bread
1 pint blueberries, rinsed but not dried off
3 cups plus 3 tablespoons whole wheat flour, divided
2 cups sugar
1 cup chopped pecans
2 cups vegetable oil
4 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
Preheat the oven to 350°. In a medium bowl, combine the blueberries and
flour. Toss to coat evenly.
In a large bowl, combine the remaining ingredients. Mix well. Carefully fold the
blueberries into the rest of the ingredients. Spoon the batter into two greased loaf
pans.
Bake for 55 to 60-minutes or until a wooden toothpick inserted into the center
comes out clean.
Allow to cool slightly and then remove to a wire rack to cool completely.
Bohemian Christmas Braid
Add to flour in Basic Sweet Dough
2 teaspoons grated lemon peel
1/8 teaspoon mace
1/4 teaspoon nutmeg
1 teaspoon lemon extract
1/2 cup raisins
1/2 cup mixed glacé fruit cup
1/2 cup glacé cherries
3/4 cup coarsely chopped pecans
Add lemon peel and dry ingredients to flour, pour lemon extract over the raisins
and mixed glacé fruit before adding to flour, and proceed as for Basic Sweet Dough. To make
braid, divide dough into 4-equal parts. Shape 3 of the parts into strands 14-inches long. Place about 1-inch
apart on lightly greased jellyroll pan. Braid loosely. Seal ends well.
Divide remaining portion of dough into 3-parts and shape into 3-strands
12-inches long. Make another braid as before and place small braid on top of large braid, pinching ends of
small braid into large braid.
Cover and let rise in warm place until double in bulk, about 1-hour. Bake in
moderate oven 350° 40 to 50-minutes. Ice while warm with
Confectioners' Frosting. Decorate with glacé cherries and pecan
halves.
Boston Brown Bread
1 cup sifted flour
1 cup corn meal
2 teaspoons soda
1 teaspoon salt
1 cup graham flour
1/2 cup molasses
2 cups sour milk
3/4 cup raisins
Sift together flour, corn meal, soda, and salt. Add graham flour and molasses.
Add sour milk and raisins, and stir until mixed. Fill well-greased brown bread cans 2/3-full. (Brown bread cans,
4-inches in diameter, 5 1/2-inches in depth.) Cover closely and steam 2 1/2 to 3-hours. Serve with Boston
Baked Beans. (Makes 3 Cans)
Bread Crumbs
1/2 cup parmesan cheese
1 cup breadcrumbs
4 tablespoons flax seed
1 tablespoon dried parsley
1 teaspoon season salt
1 teaspoon sage (dry)
1 teaspoon chives (dry)
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon oregano
Combine all ingredients
Brioche
1 cup milk
2/3 cup butter
2 cakes compressed yeast
3 eggs
4 egg yolks
1/2 cup sugar
4 2/3 cups sifted flour
1/2 teaspoon lemon juice
2 teaspoons salt
1 cup butter
1 cup confectioners' sugar
2 tablespoons hot water teaspoon vanilla
2 cakes compressed yeast
1 tablespoon sugar
1 cup milk
1/2 cup butter
Scald milk and add the 2/3-cup of butter; cool to lukewarm. Add yeast cakes to
lukewarm milk to soften. Add eggs and egg yolks, sugar, flour, lemon juice and salt, and beat for 10-minutes.
Let rise until double in bulk. Knead down and chill overnight in the refrigerator.
Turn out on a floured board and roll into rectangle about 1/2-inch thick. Spread with remaining 1/3-cup of
butter, fold sides to the center to make three layers. Cut off pieces 3/4-inch wide, cover and let rise until
double. Take each piece separately in the hands and twist from ends in opposite directions. Coil and bring ends
together. Twist again. Let rise in pan until light and bake 20-minutes in moderate over 375°. Make a thin
vanilla frosting of the confectioners' sugar moistened with hot water and vanilla. Brush over the brioches while
still warm.
This is very soft dough. A little flour may have to be used on the board to handle
it, but don't add any more than necessary. (Makes 3 dozen)
Brown Bread
1 tablespoon butter
2 7-gram packets active dry yeast
2 tablespoons black treacle (available at British Foods Inc.)
10 cups stone-ground whole wheat flour
1 1/2 tablespoons fine sea salt
Preheat oven to 200°. Grease two loaf pans with butter and set them aside
in a warm spot. Put yeast into a small glass bowl, add treacle and 1/3-cup lukewarm water and stir to dissolve.
Set aside and let rest until yeast bubbles and becomes frothy, about 10-minutes.
Put flour and salt into a large ovenproof bowl and stir well to combine. Place
bowl in oven and let rest until flour mixture is warmed through, about 10-minutes. Remove bowl from oven,
add the yeast mixture and 3 1/2-cups lukewarm water and mix together with your hands until well combined
and a sticky dough forms.
Increase heat to 400°. Divide dough evenly between the 2-prepared loaf pans, covered with a clean kitchen towel, and let rise in a warm spot until
bread has grown by one-third, about 15 to 20-minutes. Bake bread on middle rack of oven until the loaves are
browned on top, about 45-minutes. Loosely cover loaves with foil, then continue to bake for 25 to 30-minutes.
Let bread cool in pans for 10-minutes, then gently run a table knife around
inside edges of pans to loosen. Turn loaves out onto a rack and let rest until completely cool, 2-3 hours.
(Makes 2 loaves)
Corn Bread
1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1/3 cup corn oil
1 cup light sour cream
1 cup 2 percent milk
1 egg, lightly beaten
Preheat the oven to 375°F. In a bowl, sift together the flour, cornmeal, baking
powder, sugar, and salt. In another bowl, whisk together the oil, sour cream, milk, and egg. Fold the wet
ingredients into the dry ingredients just until mixed together. Pour into a buttered 9 x 9 pan and bake until a
skewer comes out clean, about 35-minutes. Remove from pan and cool.
If using for stuffing cut the corn bread into 1-inch pieces and spread out on a
baking sheet. Dry, uncovered, at room temperature for 2-days.
Brown Soda Bread
4 cups brown whole-wheat flour (stone-ground preferred)
4 cups all-purpose flour
3 teaspoons salt
2 teaspoons baking soda, sifted
3 cups buttermilk
Preheat oven to 475 degrees. Mix the dry ingredients together, making a well in
the center. Add most of the buttermilk all at once. Working from the center, mix with your hand and add more
buttermilk if necessary; the dough should be soft but not sticky. Turn out on a floured board and knead lightly,
just enough to shape into a round.
Flatten lightly to about 2-inches thick and place on a baking sheet. Mark with a
deep cross and bake in the hot oven for 15 to 20-minutes. Then reduce the heat to 400° and bake for
about 20 to 25 minutes, until the bread sounds hollow when tapped. (Makes 2 loaves)
Christmas Bread
1 cup milk, scalded
1 cake compressed yeast
1 cup sifted flour
1/2 cup shortening, softened
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1 egg, beaten
1 cup sugar
1 cup sifted flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 cup raisins
1/4 pound finely sliced citron
Cool milk to lukewarm. Crumble yeast in lukewarm milk and add the 1-cup of
flour.
Beat well, cover and let rise an hour or until light. Add softened shortening,
vanilla and lemon extract, beaten egg, and sugar. Combine the remaining cup of flour, the salt, baking powder,
and nutmeg. Add to sponge mixture. Beat well and add raisins and citron. Turn into greased loaf pan and bake in moderate oven 375° 25-minutes.
Cinnamon Roll Loaf
1/2 cup melted butter
1/2 cup sugar
2 teaspoons salt
2 eggs, beaten
1 cake compressed yeast
1/2 cup lukewarm water
2 cups milk, scalded
7 cups sifted flour
2 tablespoons melted butter
1/2 cup brown sugar
1 teaspoon cinnamon
Combine shortening, sugar, salt, and eggs. Soften yeast in lukewarm water, and
add to above mixture. Add lukewarm milk alternately with flour to make a stiff dough. Knead lightly let double
in bulk, punch down. Divide in half, roll into rectangles; brush with melted butter.
Sprinkle 1/2 of the dough with mixture of brown sugar, cinnamon and roll as for
jellyroll. Put in loaf pan, let rise until double in bulk. Bake in moderate oven
350° 45-minutes.
Coffee Ring
1 cake compressed yeast
1/4 cup lukewarm water
1 cup milk, scalded
1/4 cup sugar
1 teaspoon salt
1/2 cup melted shortening
1 cup sifted flour
2 eggs, beaten until light
2 1/4 cups sifted flour
1/2 teaspoon vanilla
1 cup seedless raisins
Confectioners' Frosting
Soften yeast in lukewarm water. Add sugar, salt, and shortening to milk, and cool
to lukewarm. Add the 1-cup of flour and beat well, then beat in the eggs. Mix in thoroughly the softened yeast.
Add remaining 2 1/4-cups flour to make a stiff batter. Add vanilla and beat thoroughly until smooth. Cover and
let rise until bubbly, about one hour. When batter is light, stir in raisins. Turn batter into 2 greased 9-inch ring
molds. Sprinkle with 1/2 of the Topping. Let rise until light, about 20-minutes. Bake in moderate oven
375° about 35-minutes. Frost with Confectioners' Frosting; sprinkle with remaining Topping.
(Makes two 9 inch rings)
Cornbread
1 3/4 cups buttermilk (or regular milk)
1/2 teaspoon soda
2 tablespoon sugar
2 teaspoon powder
2 teaspoon salt
2 eggs (slightly beaten)
1 1/2 cups plus 2 tbsp. yellow cornmeal
1/2 cup sifted flour
2 tablespoons melted shortening
Combine corn meal with remaining dry ingredients, which have been sifted
together. Add sour milk and egg; blend. Stir in shortening. Pour into greased square cake pan. Bake in hot oven 425° 20-minutes. Cut into
16-squares. (Makes 8 servings)
Corn Sticks
1 egg
1 cup milk
2 tablespoons melted butter
2 cups white or yellow corn meal
1/4 cup sifted flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
Beat egg; add milk and melted butter. Sift together dry ingredients. Add liquid
ingredients and beat well. Preheat corn-stick pans in oven and grease thoroughly. Pour batter into hot
corn-stick pans. Bake in very hot oven 450° 12 to 15-minutes. These crunchy corn sticks are excellent
with luncheon dishes. (Makes 1 dozen)
Topping
1/2 cup flour
1/2 cup fine bread crumbs
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup butter
Mix together until crumbly.
Date Nut Bread
1/4 cup shortening
3/4 cup sugar
1 teaspoon vanilla
2 eggs, beaten
2 1/4 cups sifted flour
1 teaspoon salt
4 teaspoons baking powder
3/4 cup milk
1 cup (7 1/4-ounce package) chopped pitted dates
1 cup coarsely chopped pecans
Cream shortening and add sugar and continue creaming until light and fluffy. Blend
in vanilla. Add beaten eggs and mix well. Sift together flour, salt, and baking powder. Add alternately with milk
to creamed mixture. Stir in dates and pecans. Pour batter into greased loaf
pan. Bake in moderate oven 350° 45 to 50-minutes. Put paper toweling over top of pan last
20-minutes of baking to prevent loaf from becoming too brown. Cool in pan 5-minutes, and then remove from
pan and cool on cake rack. (Makes 1 loaf)
Drop Doughnuts
2 eggs, well beaten
1/2 cup sugar plus 2 tablespoons
1 tablespoon melted shortening
1/2 cup milk
2 cups sifted flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup sugar to coat doughnuts
Combine eggs, sugar, shortening, and milk, and beat together for about one
minute. Sift together flour, salt, baking powder, and spices. Add to egg mixture and blend until smooth. Drop
from teaspoon into deep hot fat 365° 3 to 5-minutes or until golden brown. Roll doughnuts in sugar while
still warm. (Makes 2 1/2 dozen)
Faritelli (Italian Fried Bread)
1 egg
1/3 cup water
1 1/2 cups sifted flour
1/2 teaspoon baking powder
1/3 teaspoon salt
Beat egg and add water; then add dry ingredients. Knead until dough is springy.
Roll 1/4-inch thick; cut in diamond shapes 1 1/2-inches in width. Fry in deep hot fat 375°. Serve bread
hot, as it becomes rather tough when allowed to cool. (Makes 3 dozen)
Fig Square
1 cake compressed yeast
1/4 cup lukewarm water
1/2 cup milk, scalded
1/4 cup sugar
1 teaspoon salt
2 tablespoons melted shortening
1 cup sifted flour
1 egg, beaten
1/2 teaspoon grated lemon peel
1 1/2 cups sifted flour
Melted butter
Soften yeast in lukewarm water. Add sugar, salt, and shortening to milk, and cool
to lukewarm. Stir in 1-cup flour to make a thick batter and mix well. Add softened yeast, egg, and lemon peel.
Beat well. Add remaining 1 1/2-cups flour or enough to make soft dough.
Turn out on lightly floured board and knead until smooth and satiny. Place in
greased bowl. Cover and let rise in warm place until double in bulk, about 1 1/2-hours. When light, punch
down. Let rest 10-minutes. Pat or roll into a rectangular sheet about 1/2-inch thick and 8-inches wide. Brush
with melted butter.
Spread with Fig Filling. Roll up like jellyroll, sealing edge. Shape in an 8-inch
square pan. At each corner, with scissors, cut through the roll almost to the bottom. Then cut slantwise through
the roll in three places on each side of the square. Let rise until double, about 1 hour. Bake in moderate oven
350° 20 to 25-minutes. (Makes 8-inch square)
Fig Filling
2/3 cup dried figs
1/2 cup cold water
4 tablespoons sugar
1 tablespoon flour
Dash of salt
1 tablespoon lemon juice
Cover figs with boiling water and let stand about 10-minutes. Drain, clip off
stems, and snip figs into small pieces with scissors. Add cold water, sugar mixed with flour, and salt. Cook
slowly 10-minutes or until thickened. Add lemon juice and cool.
Finger Sticks
1 Plain Roll Dough
1 egg
1 tablespoon milk
Pinch off pieces of Plain Roll Dough about the size of a walnut. Roll into
finger-shaped sticks about 4 1/2-inches long. Place on greased cookie sheet, 15 x 12-inches. Cover and let
rise in warm place until double in bulk. Brush lightly with mixture made by combining 1-beaten egg with
1-tablespoon milk. Bake in hot oven 400° 12 to 15-minutes.
After Finger Rolls have been brushed with mixture of egg and milk, each roll
can be sprinkled with poppy or sesame seeds. (Makes 2 1/2 dozen)
Finska Kaffebrod (Finnish Coffee Cake Strips)
1 cup butter
3 cups sifted flour
2 tablespoons sugar
1/2 teaspoon almond extract
1/2 cup finely chopped blanched almonds
Topping
1 egg white, beaten until frothy
1/2 cup finely chopped almonds
2 tablespoons sugar
Cream butter, add flour and sugar, and mix thoroughly to a smooth dough. Add
almond extract and chopped blanched almonds, and mix. Pinch off pieces the size of a walnut. Roll each piece
into finger-sized strip 1/2-inch wide and 5-inches long. Place on lightly greased cooky sheet, 15 x 12-inches.
Brush each with beaten egg white and sprinkle a few almonds and a little sugar on top. Bake in moderate oven
350° 12 to 15-minutes or until a light golden brown. Add Topping. (Makes 3 dozen)
Fruit Ring Loaf
1/2 cup melted butter
1/2 cup sugar
2 teaspoons salt
2 eggs, beaten
1 cake compressed yeast
1/2 cup lukewarm water
2 cups milk, scalded
7 cups sifted flour
2 tablespoons melted butter
1/2 cup brown sugar
1 teaspoon cinnamon
1 cup mixed candied fruits
1 cup chopped nuts
1/4 cup hot water
Confectioners' Frosting
Combine shortening, sugar, salt, and eggs. Soften yeast in lukewarm water, and
add to above mixture. Add lukewarm milk alternately with flour to make a stiff dough. Knead lightly and let
double in bulk, punch down. Divide in half, roll into rectangles; brush with melted butter.
Spread 1/2 of the dough with candied fruits; join ends to make ring. Place on
cookie sheet and snip at 2-inch intervals. Let rise until light. Bake in moderate oven 350° 30 to
35-minutes. Frost with thin Confectioners' Frosting made by adding hot water to frosting. Sprinkle
with chopped nuts.
Garlic French Bread
1 loaf French bread
1/4 pound butter, softened
1/8 teaspoon salt
2 cloves garlic, peeled
1 tablespoon finely minced parsley
Cream butter. Add salt. Place peeled garlic between folds of waxed paper and
pound fine with wooden handle of knife or wooden mallet. Blend finely pounded garlic and minced parsley into
butter. Slice French bread diagonally into 1/2-inch slices, not quite through loaf. Spread slices slightly apart and
spread generously with garlic butter. Heat in moderate oven 350° 15 to 20-minutes, or until bread is crisp
and heated through.
Gingerbread
1 cup melted shortening
1 cup molasses
1 cup brown sugar
3 cups sifted flour
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons soda
1/4 teaspoon salt
1 1/3 cups boiling water
2 eggs, beaten
Mix melted shortening, molasses, and brown sugar. Add sifted dry ingredients
and mix well. Stir in boiling water; fold in beaten eggs. Pour into greased pan, 13 x 9 1/2 x 2-inches. Bake in
moderate oven 375° 40 to 45-minutes. (Makes 24 servings)
Homemade Bread
1 tablespoon active dry yeast (slightly more than 1 envelope)
2 to 2 1/4 cups bread flour
1 1/2 teaspoons, salt
1 1/2 teaspoons sugar
1 1/4 cups room-temperature water
1/3 cup whole wheat flour
1 to 2 tablespoons cornmeal
Combine yeast, 1-cup flour, salt, sugar and water in bowl of heavy-duty electric
mixer. Beat hard 2-minutes with flat beater. Add whole-wheat flour and beat hard 2-minutes longer. Change to
dough hook. Gradually add remaining 1 to 1 1/4-cups flour and beat to form soft but not sticky dough.
Cover dough with dishtowel and set aside at room temperature 4 hours,
punching dough down about once an hour. When rising time is finished, punch dough down once more. Divide
dough into 2 portions. Shape into 2 round loaves. Place on baking sheet dusted with cornmeal. Cover with
dishtowel and set aside to rise at room temperature 1-hour. Bake at 450° 10-minutes. Spray loaves with
water. Reduce heat to 350° and bake until light and crusty outside and browned on bottom, about
15-minutes longer. Cool breads on wire rack. (Makes 2 loaves)
Hush Puppies
3/4 cup sifted flour
1 1/2 cups corn meal
2 teaspoons baking powder
1/2 teaspoon salt
1 small onion, minced
2 eggs, beaten
1/2 cup milk
Mix dry ingredients together and add the finely minced onion. Combine the eggs
and milk, and pour into flour mixture. Blend well. Form into small round patties, 2-inches in diameter. Fry in
deep hot fat 375° until well browned.
When served with fish, fry hush puppies in skillet immediately after fish has been removed, using same fat.
(Makes 1 dozen)
And how did hush puppies get their droll name? According to legends fish fries
were popular in the Deep South. And as the fragrant odor of the frying fish was wafted on the evening breeze it
would set the hound dogs to howling. One night, to quiet them, one of the fishermen added bits of onion to the
corn meal mixture that the fish had been rolled in, fried it in the same fat, then threw it to the hungry hounds with
the admonition, "Hush, puppies." And so, hush puppies were born!
Irish Soda Bread
2-1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold butter
1-1/4 cups buttermilk
1-1/2 cup currants or raisins
Heat oven to 375°. Combine all ingredients except buttermilk and currants
in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and currants just until
moistened.
Turn dough onto lightly floured surface; knead gently 10-times. Shape into ball.
Place onto greased baking sheet. Pat into 6-inch circle. Cut 1/2-inch deep "X" in top of dough with sharp knife.
Bake for 30 to 35-minutes or until golden brown. Serve warm.(Makes 1 loaf )
Irish Brown Bread Ice Cream
1 cup crumbs from brown soda bread or crustless whole wheat bread
14 tablespoons sugar
3 tablespoons (packed) dark brown sugar
2/3 cup whole milk
1-3”piece vanilla bean, split lengthwise
2 large egg yolks
1-1/3 cups chilled whipping cream
2 1-pint baskets strawberries, hulled, sliced
Preheat oven to 375°. Line baking sheet with foil; butter foil.
Mix breadcrumbs, 3-tablespoons sugar and brown sugar in medium bowl.
Scatter over prepared baking sheet. Bake until sugar begins to melt and crumbs are slightly darker, stirring
crumbs occasionally with metal spatula to prevent sticking, about 10-minutes.
Transfer breadcrumbs to bowl and cool. Break crumbs into small pieces.
Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean.
Bring to simmer. Remove from heat and let steep 30-minutes.
Whisk egg yolks and 5-tablespoons sugar in large bowl to blend. Gradually
whisk in milk mixture. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves
path on back of spoon when finger is drawn across, about 5-minutes (do not boil). Strain into small bowl. Chill
custard until cold, stirring occasionally, about 1-hour.
Beat whipping cream in large bowl until firm peaks form. Fold custard into
cream. Gently fold into breadcrumbs. Transfer to covered containers and freeze. (Can be prepared 3-days
ahead, keep frozen.)
Combine strawberries and remaining 6-tablespoons sugar in medium bowl. Let
stand until juices form, about 20-minutes. Scoop ice cream into bowls. Spoon strawberries and juices over and
serve. (Makes 6 to 8 servings)
Jule Kage (Scandinavian Christmas Bread)
2 cups milk, scalded
1 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons cardamom seed, crushed
1/2 cup butter
1 cake compressed yeast
2 eggs, well beaten
6 cups sifted flour or more if necessary
1 1/2 cups seedless raisins
1/2 cup chopped citron
To scalded milk add sugar, salt, cardamom seed, and butter. Cool to lukewarm;
add crumbled yeast and mix well. Stir in eggs and 3-cups of the flour, and beat until smooth. Combine raisins
and citron with remainder of flour and add to yeast mixture. If necessary add more flour to make a smooth
elastic dough which can be kneaded on a breadboard. Place in greased bowl and cover. Let rise until double in
bulk. Knead down; shape into 2-loaves and put into greased loaf pans. Let
rise again until double. Bake in moderate oven 375° 45 to 60-minutes or until done. Brush top of loaves
with butter when they come from the oven. Remove from pans and place on cooling racks. (Makes 2 loaves)
Karjalan Piirakat (Finnish Bread with Egg Butter)
1/2 cup rice
1 1/2 cups milk
1/2 teaspoon salt
2/3 cup water
2 cups rye flour
1 teaspoon salt
2 hard-cooked eggs
1/4 cup butter, softened
In double boiler, cook rice in milk to which the 1/2-teaspoon of salt has been
added. Make a stiff dough of the water, rye flour, and remaining teaspoon of salt. Shape into rolls about one
inch thick. Cut into twelve 1-inch pieces. Roll each piece of dough into a very thin ring 6-inches in diameter.
Place 1-tablespoon cooked rice in center of circle of dough. Pleat dough up around rice so some of the rice
shows through. Place on ungreased cookie sheet. Bake in hot oven 425° 5-minutes.
Serve the piirakat hot with egg butter.
Make egg butter by dicing the hard-cooked eggs and blending with the softened butter.
The finished product resembles a baked potato in color. The piirakat should be
spread generously with the egg butter and eaten while hot. (Makes 12 servings)
Krof Brood (Dutch Graham Bread)
1 cake compressed yeast
1 cup lukewarm water
1 cup milk, scalded
1 cup chopped nuts
1/4 cup brown sugar
4 tablespoons molasses
2 tablespoons butter or other shortening
3 teaspoons salt
4 cups graham or whole-wheat flour
7 cups sifted white flour
Soften yeast in lukewarm water. Cool milk to lukewarm. Add nuts, brown sugar,
molasses, butter, salt, softened yeast, and graham or whole-wheat flour. Beat well. Add enough white flour to
knead to a stiff dough. Cover; let rise in a warm place until double in bulk. Divide into 3 pieces. Shape into
loaves, place in greased loaf pans. Let rise again until double. Bake in hot
oven (400°) 20-minutes, reduce heat to moderate 350° and continue baking 40 to 50-minutes.
Brush with butter when loaves come from oven, remove from pan and place on cooling racks. (Makes 3
loaves)
Lemon Blueberry Bread
4 ounces butter, soft
8 ounces sugar
2 eggs
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 tablespoon lemon juice
1/2 pint blueberries
1 tablespoon lemon zest
Cream butter and sugar together until fluffy. Add egg! slowly. Sift dry ingredients
together. Separately combine the milk and lemon juice.
Then alternately add portions of wet and dry mixtures to the creamed
ingredients, until both mixtures are used up. Fold in blueberries and zest.
Bake at 350° in a loaf pan until set.
Pour glaze over warm loaf.
Glaze ingredients
1/4 cup powdered sugar
1 tablespoon lemon juice
Combine ingredients, adding lemon juice gradually, to taste.
Lemon Bread
1 lemon
1/2 cup shorting
1 cup sugar
2 eggs
1 1/4 cup flour
1 teaspoon baking power
1/4 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts
Squeeze the juice from and chop remaining lemon, set aside.
In a mixer bowl, cream shorting and sugar. Add eggs; mix together flour,
baking power and salt. To mixture add milk. When creamy add nuts.
Spoon into a greased and floured bread loaf
pan. Bake at 350° for 1-hour. While bread is baking, make glaze of the lemon juice and 1/2-cup of
sugar. Prick holes in the top with fork when bread is done and pour the glaze over the bread while still warm.
Limpa (Swedish Rye Bread)
1 cup milk, scalded
1 cake compressed yeast
1/4 cup lukewarm water
1/2 cup brown sugar
1/4 cup shortening
1 teaspoon caraway seed
1 tablespoon grated orange peel
1 teaspoon salt
1 cup sifted white flour
3 cups sifted rye flour
Cool milk to lukewarm. Soften yeast in lukewarm water; add to milk. Stir in
brown sugar, shortening, caraway seed, orange peel, salt, and white flour. Beat thoroughly to make sponge. Let
rise until light, about 1 1/2-hours. Add rye flour to make a stiff dough. Turn onto floured board and knead until
smooth. Put into greased bowl. Cover, let rise until double in bulk. Shape into a loaf and put into a greased loaf pan. Let rise until double. Bake in hot oven 400° 15-minutes; then
reduce heat to moderate 350° and bake 45-minutes longer. (Makes 1 loaf)
Mini Turkish Flatbread
1/3 cup unbleached all-purpose flour, plus extra for kneading and shaping
1/3 cup bread flour
3 tablespoons whole-wheat flour
1/2 teaspoon kosher salt or sea salt
In a large bowl, combine all ingredients and make a well in the center. Gradually
add 1/3-cup plus 2-teaspoons warm water and knead until you have a rough ball of dough. Transfer the dough
to a lightly floured work surface. Knead for 3-minutes. Invert the bowl over the dough and let the dough rest
for 15-minutes. Knead for another 2 to 3-minutes, or until the dough is smooth and elastic.
Divide the dough into 10-equal pieces. Shape each into a small ball, rolling the
dough in between your palms.
Sprinkle a tray, or part of the work surface, with flour and place the balls of
dough on the floured surface. Cover with a wet but not dripping kitchen towel and let the dough rest for
30-minutes.
Roll out each ball of dough, sprinkling with more flour every now and then, to a
circle 7 or 8-inches in diameter. Place the circles of dough between dry kitchen towels.
Heat a large nonstick skillet over medium. When the pan is very hot, cook the
breads, one at a time, for about 1-minute on each side, or until they are lightly golden and small, lightly burned
spots have bubbled up.
As the breads cook, stack them between clean kitchen towels. Use
immediately or let harden and stack in a dry place, where they will keep for weeks. To refresh the breads,
sprinkle each sheet with a little water, fold in half, and wrap in a clean kitchen towel. Let rest for 30-minutes, or
until the bread becomes soft and pliable. (Makes 10 breads)
Moroccan Bread
2 1/4 teaspoons active dry yeast
2 1/2 cups semolina flour
1 teaspoon kosher salt or sea salt
1/2 tablespoon aniseed (optional)
1 tablespoon white sesame seeds (optional)
All-purpose flour, for kneading and shaping
In a small bowl or cup, dissolve the yeast in 1/4-cup warm water and stir until
creamy. In a large bowl, combine the semolina and salt and, if using, the anise and sesame seeds. Make a well
in the center.
Add the yeast to the well. Gradually add 1-cup warm water, mixing in the flour
as you go. Knead to make a rough ball of dough.
Remove the dough to a lightly floured work surface. Knead for 3-minutes, then
invert the bowl over the dough and let it rest for 15-minutes.
Knead the dough for another 2 to 3-minutes, or until the dough is smooth and
elastic. Shape the dough into a ball, cover with a damp kitchen towel and let it rest for 15-minutes.
Flatten the dough by hand into a circle about 3/4-inch thick. Transfer to a
baking sheet lined with parchment paper or silicone pastry mat. Cover with a damp kitchen towel and let rise in
a warm, draft-free place for about 1-hour, or until the dough has about doubled in volume.
About 20-minutes before baking, preheat the oven to 400°. Bake for 35
to 40-minutes, or until golden all over. Transfer to a wire rack to cool. (Makes 1 medium loaf)
Oatmeal Bread
1 1/2 cups boiling water
1 cup rolled oats
1 teaspoon salt
1/3 cup light molasses
1 1/2 tablespoons oil
1 package dry yeast
1/4 cup warm water
4-4 1/2 cups all-purpose flour, sifted
Pour the boiling water over the oatmeal. Add the salt, stir, and cool to lukewarm.
Dissolve the yeast in the warm water, then add molasses, oil and dissolved yeast to the oatmeal mixture and
gradually add the sifted flour until the dough is stiff enough to handle.
Knead the dough on a lightly floured board for about 5-minutes or until dough
is smooth and elastic. Place dough in a lightly oiled bowl, turning to coat all sides of the dough with oil. Cover
with a clean cloth and let rise in a warm place (about 85°) until double in bulk.
Punch down the dough and knead again for a few minutes. Shape into a loaf
and put it in a well-oiled loaf pan. Cover and let rise again (about 1-hour)
until doubled in bulk. Bake in a preheated oven at 375°. for 50-minutes. Remove bread from pan and
place on a wire rack to cool. (Makes 1 loaf)
Olive Nut Bread
1 1/2 cups sifted all-purpose flour
4 teaspoons double-acting baking powder
1/2 teaspoon salt
1 cup whole-wheat flour
1 egg, beaten
1 cup milk
2 tablespoons butter, melted
1 cup sliced stuffed green olives
1 cup chopped nuts
Preheat oven to 350°. Sift together the all-purpose flour, baking powder
and salt. Then add whole-wheat flour. In separate bowl, mix together egg, milk and melted butter. Combine the
two mixtures in single bowl with a few swift strokes. Then add olives and nuts. Bake in a greased loaf pan about 45-minutes. (Makes 1 loaf.)
Orange Nut Bread
4 1/2 cups all-purpose flour
1 3/4 cups sugar
4 teaspoons baking power
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/2 cups chopped walnuts
2 tablespoons grated orange peel
2 eggs
1 cup milk
1 cup orange juice
1/4 cup butter or margarine, melted
In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Stir
in nuts and orange peel.
In a small bowl, beat eggs, milk, orange juice and margarine until smooth. Stir in to dry ingredients just until
moistened.
Pour into two greased loaf pans. Bake a
350° for 50 to 60-minutes or until a toothpick inserted near the center comes out clean.
Remove to wire rack after cooling in pans for 10-minutes. (Makes 2 loaves)
Orange Raisin Bread
1 orange
1/2 cup boiling water
3/4 cup raisins or dates
1 cup sugar
2 tablespoons melted butter
1 egg, beaten
2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon soda
1/2 cup chopped nuts
Squeeze juice from orange (should be about 1/2 cup). Add the boiling water to
make 1 cup liquid. Remove pulp from orange and put peel through food chopper. Combine with raisins or
dates. Combine liquid, fruit, sugar, butter, and egg. Sift flour, baking powder, salt, and soda together, and add
liquid and fruit. Mix and add chopped nuts. Bake in greased loaf pan in
moderate oven 350° about 50-minutes. Cool in pan. (Makes 1 loaf)
Pane Bastone (Bread Sticks)
1 cup milk, scalded
1/4 cup shortening
1 1/2 tablespoons sugar
1 teaspoon salt
1 cake compressed yeast
1/4 cup lukewarm water
2 cups sifted flour
1 egg white, stiffly beaten
1 1/2 to 2 cups sifted flour
1 egg, beaten
1 tablespoon milk
Coarse salt
Add shortening, sugar, and salt to milk; cool to lukewarm. Soften yeast cake in
lukewarm water and stir into milk. Add 2 cups of flour, fold in egg white. Add remaining 1 1/2 to 2-cups flour
to make a soft dough. Turn out on lightly floured board and knead until smooth and satiny. Place in greased
bowl. Grease surface of dough; cover and let rise until double in bulk. Knead down; pinch off pieces of dough
about the size of a small egg; roll about 8 inches long and 1/2-inch thick on unfloured board. Keep uniform in
size and rounded at the ends. Place on lightly greased cookie sheet. Brush with egg and milk mixture. Sprinkle
with coarse salt. Let rise. Bake in hot oven 425° 5-minutes; reduce heat to moderate 350° and bake
10 to 12-minutes longer, so that sticks will be crisp and dry. (Makes 3 dozen)
Polenta
3/4 cup onion, diced
2 tablespoons butter
1 quart low-fat milk
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons sugar
1 cup farina or cornmeal
1/2 cup Parmesan cheese
12 teaspoon olive oil
To make the grilled polenta, lightly coat an 8 x 8-inch baking pan with olive oil. In
large saucepan, sauce onions in butter until translucent.
Add milk and bring to simmer. Add salt, pepper, sugar and stir well. Sprinkle in
polenta and continue to stir until all ingredients are combined. Simmer until thickened, about 5 to 10-minutes.
Add cheese and mix until melted. Pour into prepared baking pan and let cool. Cut into 12-servings. Lightly coat
a large sauce pan with olive oil. Sauté polenta squares until golden brown on each side. Reserve 8-squares for
another use.
Pumpkin Cranberry Bread
3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 oz.) LIBBY'S® Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen
cranberries
Preheat oven to 350°. Grease and flour two loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
Combine sugar, pumpkin, eggs, vegetable oil and orange juice in a large mixer bowl; beat until just blended.
Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared
loaf pans.
Bake for 60 to 65-minutes or until wooden pick inserted in center comes out
clean. Cool in pans on wire racks for 10-minutes; remove to wire racks to cool completely.
Rustic Bread with Smoked Tomato and Basil Butter
1 large loaf Italian or French bread
Smoked tomato and basil butter:
2 large smoked tomatoes, peeled, seeded and chopped
1 cup (2 sticks) unsalted butter, softened
1/2 cup chopped fresh basil
Kosher sea salt and freshly ground black pepper, to taste
Olive oil
Prepare a medium-hot fire in a grill or preheat the oven to 350°. Slice the
loaf in half lengthwise.
To make the butter, mash together the tomatoes, butter and basil in a
medium-sized bowl. Season with salt and pepper. Spread the butter on the cut surfaces of the bread and
reform into a loaf. Brush the top with the olive oil. Wrap in aluminum foil and grill or bake until warmed through,
10 to 15-minutes. (Makes 4 servings)
Rustic Olive Bread
1/2 cup pitted dry-cured olives, chopped
Cool water as needed
1 2/3 cups b flour plus extra as needed
1/2 teaspoon sugar
1 1/2 teaspoons active dry yeast
3/4 cup room-temperature water (68 to 76 degrees)
1/4 teaspoon salt
Vegetable oil for greasing
Soak the olives in cool water to cover for at least 20-minutes and up to 1-hour to
remove the excess salt. Drain and blot dry before adding them to the dough.
In a stand mixer fitted with the dough hook, combine the flour and the sugar.
Add the yeast, water and salt and mix on low speed until the dough becomes smooth, elastic, and very springy,
8 to10-minutes.
Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap
or damp towel, and let rise in a warm place until nearly doubled in size, about 30-minutes. Add the olives to the
bowl. Fold the dough over on itself, pressing gently to release the gas, and repeat the folding until the olives are
evenly distributed. Cover the dough and let rest until relaxed, about 30-minutes.
Turn the dough out onto a lightly floured work surface and round it into a
smooth ball, pulling the outer layer taut and pinching the excess dough together at the base of the ball. Leave the
dough seam side down on the floured work surface, cover it with a cloth, and let rest for 15-minutes.
To finish shaping the dough, turn it seam side up and stretch it into a square.
Fold the square in half from top to bottom, pressing lightly with your fingertips to tighten the outer layer of the
dough. Fold the dough in half again, this time from side to side, and seal the two edges together. Round the
dough, forming a taut outer surface, and place seam side up in a bowl or round basket lined with a floured,
clean flat-weave cloth. Cover loosely.
Let the dough rise until it has nearly doubled in size and the dough springs back
slowly to the touch but does not collapse, 1-hour. Preheat the oven to 425°. Line a baking sheet with
parchment paper.
Turn the dough out seam side down onto the prepared baking sheet. Brush or
mist the bread lightly with water. Cut a shallow X into the top of the loaf. Bake until the crust is crisp and
well-browned and the loaf sounds hollow when thumped on the bottom, 25-30 minutes. Let cool completely on
a wire rack before slicing and serving. (Makes one loaf that serves 12)
Sally Lunn
2 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sugar
2 eggs
1 cup milk
3 tablespoons butter, softened
Sift together flour, baking powder, salt, and sugar. Beat eggs until light and add
the milk. Add to flour mixture and stir until flour is dampened. Add softened butter and stir until mixture is
smooth. Pour batter into greased 9-inch square pan. Bake in moderate oven 350° about 20 to
25-minutes. Cut in small squares, break open one side and slip in a thin piece of butter. Serve piping hot.
(Makes 24 servings)
Skillet Corn Bread
1 1/3 cups yellow cornmeal
2/3 cups all-purpose flour
1 teaspoon baking power
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1/4 cup light corn syrup
2 tablespoons skim milk
5 tablespoons plain nonfat yogurt
2 large eggs, whites only
Light vegetable oil-cooking spray
Put a large, cast-iron skillet into a preheated oven to 450°. Sift the dry
ingredients together into a large bowl. Set aside.
In another bowl, whisk together buttermilk and corn syrup until well blended
and frothy. Add skim milk and whisk again. Whisk in the yogurt until just dissolved. Beat the egg whites with an
electric mixer until they form stiff peaks. Pour the buttermilk mixture into the flour mixture and blend well, using
a wooden spoon. Gently fold in the egg whites. Remove the skillet from the oven and spray it lightly with
vegetable oil spray. Pour the batter and return the pan to oven and bake the corn bread about 15-minutes, until
the edges brown.
Southern Spoon Bread
2 cups milk
1/2 cup corn meal
1 teaspoon salt
1/4 teaspoon baking powder
3 egg yolks
2 tablespoons butter
3 egg whites
Scald milk, add corn meal, and cook until mixture is very thick. Add salt and
baking powder. Beat egg yolks until light and add a small amount of the corn meal mixture and then combine
both mixtures. Add butter and fold in egg whites beaten to soft peak stage. Turn into buttered 1 1/2-quart
casserole and bake uncovered in moderate oven 350° 25 to 30-minutes or until well puffed. Serve
immediately while still light and fluffy and spoon anything over it. (Makes 6 servings)
Struan Five Grain Bread
2 1/2 cups high-gluten bread flour (Use unbleached bread flour, if possible)
3 tablespoons coarse cornmeal
3 tablespoons rolled oats (or instant oats)
3 tablespoons brown sugar
2 tablespoons wheat bran
1 1/2 teaspoons salt
1 tablespoon instant yeast (or 1 1/4 tablespoons active dry yeast dissolved in 4
tablespoons warm water)
3 tablespoons cooked brown rice
1 1/2 tablespoons honey
1/3 cup buttermilk (low-fat or whole milk can be substituted)
1/4 cup water, at room temperature
1 tablespoon poppy seeds, for the topping
In a large bowl, mix flour, cornmeal, oats, sugar, wheat bran, salt and yeast,
stirring to distribute. Add the cooked rice, honey and buttermilk and mix. Add 1/2-cup water, reserving the rest
for adjustments during kneading.
Using your hands, squeeze the ingredients together until they make a ball. Add
more water as needed until all the dry ingredients have been incorporated into the dough ball. Sprinkle some
flour on your clean work surface and turn the ball out of the bowl. Begin kneading. Add additional water or
flour as needed.
It will take about 10 to 15-minutes to knead by hand. The dough will change
before your eyes, lightening in color, gradually becoming more elastic and evenly grained. The finished dough
should be tacky but not sticky, lightly golden, stretchy and elastic. When you golden push the heels of your
hands into the dough, it should give way but not tear. If it flakes or crumbles add a little more water, if it is
sticky, sprinkle in more flour.
Wipe the inside of a clean mixing bowl with a little oil, or mist with vegetable-oil
pan spray. Place the dough in the bowl and cover with a damp towel or plastic wrap, or place the bowl in a
plastic bag. Allow the dough to ferment in a warm place for about 90-minutes, or until it has roughly doubled in
size.
Shape the dough into a loaf by pressing it out from the center with the heels of the hands, gently flattening it into
a rough rectangle and punching it down, degassing it. Then roll the dough up into the shape of a cigar. Pinch the
seam closed with either your fingers or the edge of your hand, sealing it as best you can.
Place the loaf, seamside down, in a greased loaf pan. Spray the top of the loaf
with water and sprinkle on the poppy seeds. Cover and allow the dough to proof (rise) until it crests over the
top of the pan, about 90-minutes.
Preheat the oven to 350°. Bake the loaf for approximately 45 to
55-minutes. The loaf should dome nicely and be dark golden in color. The sides and bottom should be a
uniform light brown, and there should be an audible "thwack" when you tap the bottom of the loaf. If the loaf is
too light or soft on the sides or bottom, return the loaf, not in the pan, to the oven and bake for a few minutes
more. Bear in mind that the bread will cook much faster once it is removed from the pan, so keep a close eye
on it. Allow the bread to cool thoroughly on a rack, at least 40-minutes, before slicing it.
The best way to store bread is to allow it to cool completely. This takes about
2-hours. Double-wrap the loaf in plastic wrap and either freeze it or leave the loaf in a cool place out of the sun.
Do not refrigerate the bread as this dries it out. If freezing, it is a good idea to preslice the loaf before wrapping
so you can pull out only the number of slices needed. (Makes 1 loaf)
Swedish Coffee Ring
1 recipe Swedish Basic Dough
1/4 cup butter, softened
2 cups brown sugar
3/4 cup chopped nuts
Topping
1/2 cup seedless raisins
1/2 cup chopped nuts
1/4 cup maraschino cherries
Divide Swedish Basic Dough into fourths. Roll each fourth into a
rectangle 10 x 20-inches and
about 1/8-inch thick. Brush with softened butter. Sprinkle each rectangle with brown sugar and nuts. Roll up
like a jellyroll. Shape into a ring. Place on greased cooky sheet. Let rise until
double in bulk. Bake in moderate oven 350° 20 to 25-minutes. Frost top of coffee ring with Thin
Confectioners' Frosting made by mixing 1-cup confectioners' sugar with 1/4-cup hot water. Decorate with
raisins, nuts, and cherries (Makes 4 rings)
Swedish Tea Braid
1 recipe Swedish Basic Dough
1 egg yolk
1 tablespoon cold water
1/2 cup chopped blanched almonds, cut diagonally
Divide Swedish Basic Dough into thirds. Cut each third into 3 equal
pieces. Roll each piece on board with both hands into a roll about 1-inch wide and 24-inches long. Make into
braid 18-inches long. Place on greased cookie sheet and brush with melted butter. Cover and let rise. Brush
with beaten egg yolk diluted with the cold water; sprinkle with cut almonds. Bake in moderate oven 350°
20-minutes.
To make a braided tea ring, bring ends of braid together; place tea braid in a
9-inch greased pie pan. Brush with mixture of beaten egg yolk and cold water, and sprinkle with cut almonds.
Let double in bulk. Bake as for Tea Braid. (Makes 3 braids)
Swedish Tea Ring
1 recipe Swedish Basic Dough
1/4 cup melted butter
2 cups brown sugar
2 teaspoons cinnamon
1/2 cup chopped almonds
1/2 cup chopped nuts for frosting
Divide Swedish Basic Dough into fourths. Roll each fourth into a
rectangle 10 x 20-inches and about
1/8-inch thick. Brush with melted butter. Mix sugar, cinnamon, and almonds. Sprinkle on dough. Roll like a
jellyroll and join ends to form a ring. Trim the ends if necessary.
Place on a greased cooky sheet; snip with scissors every inch. Pull sections
apart and twist slightly. Brush with melted butter. Let rise until double in bulk. Bake in moderate oven
350° 20 to 25-minutes.
Frost with Thin Confectioners' Frosting made by mixing 1cup confectioners'
sugar with 1/4-cup hot water. Add 1/2-teaspoon cinnamon. Sprinkle with nuts. (Makes 4 rings)
Tortillas
1 cup sifted flour
1/2 cup corn meal
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups water or enough to make a very thin batter
Combine all ingredients and mix well. Pour batter onto ungreased griddle to make
a very thin pancake about 6-inches in diameter. When brown on one side turn on other side and brown. In the
Southwest the tortillas may be bought in most grocery stores, fresh or canned. They are used as the basis for
Tacos and Enchiladas. For soft tortillas serve plain tortillas as such, cut into triangles. (Makes 2 1/2 dozen)
White Soda Bread
1 pound all-purpose flour
1 teaspoon baking soda
1 heaping teaspoon cream of tartar
Pinch of salt
2 tablespoons soft margarine
1 egg, whisked with
1 cup buttermilk
Preheat oven to 400 degrees. Sieve the dry ingredients into a big bowl. Rub in the
margarine. Pour in the egg and buttermilk mixture and stir well. Turn out onto a floured board and knead lightly
for a minute or two. Shape into a round, and flatten slightly.
Place on a baking sheet. Mark with a deep cross and bake in the preheated
oven for approximately 30 to 40-minutes. Cool on a wire rack. (Makes 1 loaf)
Yorkshire Pudding
1 cup flour
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup beef drippings
Sift flour and salt into a bowl. Beat eggs until light; add milk. Add to dry
ingredients gradually and beat for two minutes with rotary beater. Have drippings very hot in a baking pan.
Pour in batter and bake in hot oven 425° 30 to 35-minutes. This may be made in individual portions by
baking in popover pans. Serve with Rolled Rib
Roast of Beef.
An easier way to make Yorkshire pudding is to remove the roast beef from the
pan about 30-minutes before it is done, and put it in another pan to finish roasting. Pour off the excess fat from
the roast beef pan, leaving about half a cup. While the pan is still hot, pour in the Yorkshire pudding batter to
the depth of about 1/2-inch. Bake in hot oven 425° 30 to 35-minutes. Cut in squares and serve at once
with roast beef.
The Yorkshire pudding batter resembles popover batter, and puffs way up as it
bakes. When done, it settles down a little, but should be soft and fluffy in the center, crisp and crusty on the
sides and bottom, and a delicate brown on top. (Makes 6 to 8 servings)
Zitiny Caleb (Russian Rye Bread)
2 cups sifted rye flour
2 cups warm water
1/2 cup shortening
1/2 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon anise seed
2 teaspoons grated orange peel
1/4 cup molasses
1 cake compressed yeast
1/4 cup warm water
4 cups sifted flour
Mix rye flour and water; add shortening, sugar, salt, anise seed, orange peel,
molasses, and yeast which has been softened in warm water. Add 2-cups of the flour to make a soft dough. Let
rise in a warm place until double. Then add remaining 2-cups flour or enough to make a stiff dough. Put into
greased bowl; cover. Let dough rise until double; knead down. Shape into 2
loaves, place in greased loaf pans. When loaves have risen to nearly double in bulk, bake in moderate oven
350° about 1-hour. (Makes 2 loaves)
Biscuits
Baking Powder Biscuits
2 cups flour
3 teaspoons baking powder
3/4 teaspoon salt
1/3 cup shortening
2/3 cup milk
Sift flour, baking powder, and salt together then cut in shortening until mixture
resembles coarse corn meal. Add all of milk and mix to smooth dough,about 25-strokes. Turn out on lightly
floured board.
Knead lightly about 25 to 30-times. Roll or pat 1/2-inch thick. Cut with biscuit
cutter 2-inches in diameter. Place on ungreased cookie sheet. Bake in very hot oven 450° 12 to
15-minutes. (Makes 16 medium biscuits)
Butterscotch Biscuits
1 recipe Baking Powder Biscuits
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup butter, softened
1/2 cup brown sugar
Roll Baking Powder Biscuits dough 1/4-inch thick. Mix 1/2-cup brown
sugar with the cinnamon. Spread dough with 2-tablespoons of the butter then sprinkle with sugar-cinnamon
mixture. Roll, and cut in 1/2-inch slices. Sprinkle remaining 1/2-cup sugar in 9-inch round pan, dot with
remaining butter. Place biscuits on brown sugar mixture. Bake in very hot oven 450° 12 to 15-minutes.
(Makes 12 biscuits)
Button Ham Biscuits
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon dry mustard
1/4 teaspoon baking soda
1/4 teaspoon onion powder
1/2 cup reduced-fat sour cream
1/4-cup ground cooked lower-sodium ham
3 tablespoon low-fat (1% milk fat) milk
Preheat the oven to 450°. In a medium-size bowl, stir together the flour,
baking powder, dry mustard, baking soda, and onion powder until well mixed. Using a wooded spoon, stir in
the sour cream, ham, and milk; mix just until soft dough forms.
Knead for 30-seconds on a floured surface, then pat into a 7-inch circle. Using
a well-floured 1-inch scalloped or round cutter cut into biscuits; reroll and cut scraps. Place biscuits 1-inch
apart on a lightly greased baking sheet; brush the tops with additional milk if you like. Bake for 10-minutes or
until golden. (Makes 30 biscuits)
Cheese Biscuits
1 recipe Baking Powder Biscuits
1/2 cup grated American cheese
Add cheese to shortening and flour mixture before liquid is added. Proceed as for
Baking Powder Biscuits. Place on ungreased cookie sheet. Bake in very hot oven 450° 12 to
15-minutes. (Makes 16 biscuits)
Coconut Twist Biscuits
1 recipe Baking Powder Biscuits
2 tablespoons butter, softened
3/4 cup brown sugar
3/4 cup coconut
Roll Baking Powder Biscuits dough 1/4-inch thick. Spread with
softened butter. Sprinkle lightly with brown sugar and coconut. Cut into strips 1 x 6-inches. Bring the two ends
of the strips together and twist. Place on ungreased cookie sheet. Bake in very hot oven 450° 12 to
15-minutes. (Makes 16 biscuits)
Currant Scones
1 recipe Baking Powder Biscuits
1 tablespoon sugar
1/2 cup currants
1 egg, slightly beaten
2 tablespoons milk
Add sugar and currants to flour Baking Powder Biscuits. After dough
has been rolled out, cut in 2 1/2-inch squares. Cut each square diagonally in two so as to make triangles.
Combine egg and milk, and brush scones with mixture.
Place on ungreased cookie sheet. Bake in very hot oven 450° 12 to
15-minutes. (Makes 18 biscuits)
Herbed Butter Biscuits
3 tablespoons unsalted butter
2 tablespoons minced fresh basil
1 tablespoon minced fresh rosemary
Several drops hot pepper sauce
1 tube (12 ounces) refrigerator biscuits
Heat oven to 400°. Grease a 3 1/2 to 4-cup snuffle dish. Melt butter and
mix with herbs, mustard and red pepper sauce.
Dip each biscuit in mixture, coating both sides. Arrange in baking dish, standing
them up and making a circular arrangement. The fit in the dish will be tight. Bake until golden, 18 to 20-minutes.
(Makes 10 biscuits)
Flaky Biscuits
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup oil
2/3 cup skim milk
Preheat the oven to 475°. Sift flour, baking powder, and salt together into a
mixing bowl. Pour oil or melted shortening and milk into one measuring cup but do not stir. Add all at once to
flour mixture. Stir quickly with a fork until dough clings together. Knead the dough lightly about 10 times. Place
the dough on a piece of waxed paper 12 x 16 inches. Pat dough out to about 1/2 inch thick. Cut with unfloured
medium sized cookie cutter. Place biscuits on ungreased cookie sheet and bake for 12-15 minutes. (Makes
12- 2-inch biscuits)
Doughs
Basic Sweet Dough
1 cake compressed yeast
1/2 cup sugar
1 teaspoon salt
1 cup scalded milk, cooled to lake warm
2 eggs, beaten
2 1/2 cups flour
1/2 cup butter or shortening, melted
2 1/2 cups flour
Crumble yeast into bowl, add sugar, salt, milk, and eggs. Mix well. Add 2
1/2-cups flour and beat until bubbles form on surface. Add shortening and remaining 2 1/2-cups flour. Let rise
in a warm place until double. Punch down. Roll into desired shapes. Allow to double in bulk again and then
bake in hot oven 400° for 15-minutes. (Makes 24 medium-size rolls)
Pie dough (Pie Shell)
1 cup all-purpose flour
1 teaspoon salt
1/3 cup cold butter, cut into small cubes, then frozen
2 to 3 tablespoons ice water
Add the flour and salt to a bowl. Add the butter, using only your finger tips to
incorporate. It should be very grainy, not a lumpy mass. Add the ice water, 1-tablespoon at a time to make
smooth, not sticky dough. Roll out to 1/4-inch thick, place inside of a pie pan, crimp your edges and prick the
bottom and walls with a fork. Bake at 425° for 8 to 10-minutes before putting the filling in to bake.
(Makes one pie)
Plain Roll Dough
1 cup milk, scalded
3 tablespoons sugar
3 tablespoons butter
1 teaspoon salt
1 cake compressed yeast
1/4 cup lukewarm water
1 egg, well beaten
3 1/2 to 4 cups sifted flour
Combine milk, sugar, butter, and salt; cool to lukewarm. Soften yeast in
lukewarm water; add egg and stir into milk mixture. Stir in 1/2 of flour; beat vigorously. Add remaining flour to
make a soft dough. Turn onto floured board and knead until smooth and satiny. Put in greased bowl; grease
surface of dough. Cover and let rise in warm place until double. Knead down; turn out on board and make up
into desired shapes.
Pizza Dough
8 cups sifted flour
1 cake compressed yeast
2 cups warm water
1 tablespoon sugar
1 teaspoon salt
1/2 cup salad oil
Salt and pepper
Put flour into large bowl. Crumble yeast into warm water. Add sugar and salt,
and stir to a froth; pour liquid into flour. Mix until dough is smooth and elastic. Add more flour if dough is not
stiff enough. This should be a stiff dough. Turn onto board and knead until smooth and satiny. Put into greased
bowl. Cover and let rise until double, about 2-hours. Knead down. Divide dough into 4-pieces. Roll each piece
of dough 1/4-inch thick and place in greased 9-inch pie pans, letting the edges extend up so that the topping will
not run off. Brush dough generously with oil. Sprinkle with salt and pepper.
The dough may be rolled to fit 9-inch pie pan, the topping poured on, and the
pizza baked in the same way.
The pizza should be cut into wedges when baked in pie pans.
Swedish Basic Dough
1/2 cup butter, melted
2/3 cup sugar
2 teaspoons salt
2 1/2 cups milk, scalded
1 cake compressed yeast 1/4 cup lukewarm
water
1 egg, beaten
1 teaspoon almond extract
7 cups sifted flour or more if necessary
Combine melted butter, sugar, and salt in a large bowl, and add scalded milk.
Cool to lukewarm; add yeast, which has been softened in lukewarm water. Add beaten egg and flavoring.
Add 3-cups flour and mix thoroughly, and then add enough more flour to make a soft dough. Turn out on a
floured board and knead until mixture is smooth and elastic. Put in a lightly greased bowl, cover and let rise
until double in bulk. Shape into braids, coffee rings, or tea rings. (Makes 1 serving)
Won Ton Noodle Paste Wrapper Dough
1 teaspoon salt
3 cups flour
3 eggs, beaten
Combine salt and flour and add to beaten eggs to make a stiff dough. Roll
paper-thin on well-floured board. Let remain on board for 1/2 hour to dry. Cut into 3-inch squares. Use a
teaspoon of filling in the center of the square and shape as desired.
The shape of the Won Ton may be varied by placing the meat mixture in the center of the square and twisting
both ends until dough resembles a bow tie. They may also be cooked by boiling or steaming.
Won Ton may be served with Chinese meals or boiled in chicken or meat broth and served in soup.
Muffins
Baba Muffins
1/3 cup seeded raisins
1/3 cup thinly sliced citron
1/3 cup currants
1/3 cup maraschino syrup
1/2 recipe Brioche dough
Soak fruit in maraschino syrup for one hour. Drain and add fruit to
Brioche dough. Drop from teaspoon into greased 2-inch muffin pans. Cover and let rise until double in
bulk. Bake in moderate oven 350° 25-minutes. (Makes 12 small cakes)
Blueberry Muffins
1 3/4 cups rolled oats
1/2 cup oat bran
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 cup unsweetened applesauce
1/2 cup honey
1 teaspoon vanilla
1/2 cup nonfat milk
3 egg whites, beaten until white and frothy
1 cup frozen blueberries, defrosted and well drained
Pulse rolled oats and oat bran in food processor 10 seconds. Reserve
2-tablespoons oat mixture. Combine remaining mixture with baking soda and cinnamon in medium bowl. Mix
well. Set aside.
Combine applesauce, honey, vanilla and milk in small bowl. Pour into oat
mixture. Stir until just blended. Gently mix in egg whites. Do not over mix.
Dust well-drained and dried blueberries with 2-tablespoons reserved oat
mixture, gentle fold blueberries into batter. Divide mixture evenly into cups of nonstick muffin pan. Bake at
350° 20 to 25-minutes, or until wooden pick inserted in center comes out clean.
Cool on wire rack 10-minutes. Remove muffins from pan. (Makes 12 muffins)
Corn Bread Muffins
1 cup sifted flour
3/4 cup yellow corn meal
1/2 teaspoon salt
2-1 1/2 teaspoons baking powder
2 tablespoons sugar
1 egg
1 cup skim milk
1/4 cup oil
Preheat the oven to 425°. Sift together the flour, corn meal, salt, baking
powder and sugar. Add the egg, milk and oil stirring quickly and lightly until mixed. Do not beat. From the
bowl, dip the batter into oiled 21/4-inch muffin tins (or an 8 x 8-inch pan or corn-stick pans), filling each cup
2/3 full. Bake 20 to 30-minutes, or until golden brown. (Makes 12-2 1/4-inch muffins)
Cranberry Nut Muffins
1/4 cup shortening
1/4 cup sugar
1 egg, beaten
2 cups sifted flour
1/2 teaspoon salt
3/4 teaspoon soda
1 cup cranberries
1/2 cup sugar
3/4 cup sour milk
1/2 cup chopped nuts
1 teaspoon grated orange peel
1/2 teaspoon cinnamon
1/2 cup sugar
Cream shortening and add the 1/4-cup of sugar and continue creaming until light.
Blend in beaten egg. Sift flour, salt, and soda together. Grind cranberries and add remaining 1/2-cup of sugar.
To creamed mixture add flour mixture, cranberries, sour milk, nuts, and orange peel. Mix just enough to blend.
Fill greased 2-inch muffin pans 3/4 full. For topping, combine cinnamon and
sugar, and sprinkle 1/2-teaspoon over each muffin before baking. Bake in hot oven 400° 20 to
25-minutes or until light brown. Remove from pans at once and serve hot. (Makes 2 dozen)
Savory Corn Muffins
1 14.75-ounce can creamed corn
2 cups yellow cornmeal, divided
1 cup buttermilk
2 large eggs
1 stick (8 tablespoons) melted butter
1 cup ail-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
Adjust oven rack to middle position and heat oven to 450°. Put a 12-cup
muffin tin (with standard-sized molds of 1/2-cup capacity) in oven to heat while preparing batter. Microwave
creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium
heat). Stir in 1-cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an
additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a
medium bowl. Pour wet ingredients into dry and stir until just combined.
Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter
evenly among cups (a spring-action ice cream scoop works well). Bake until golden brown on sides and
bottom, about 15-minutes.Turn onto a wire rack; let cool 5-minutes. Serve. (Makes 12 muffins)
Rolls
Butterhorn Rolls
2 cake compressed yeast
1 teaspoon sugar
1 cup milk
1/2 cup butter
1/2 cup sugar
1 1/2 teaspoons salt
3 eggs, well beaten
5 cups sifted flour
Crumble yeast cakes. Add the tablespoon sugar and stir until liquid. Scald milk;
add butter, sugar, and salt; cool to lukewarm. Add yeast, eggs, and 4 1/2-cups of the flour. Beat vigorously
until bubbles form on surface. Cover and let stand in warm place 25 to 30-minutes or until sponge is light. Add
remaining flour to make a smooth dough. Turn out on floured board and knead until smooth and elastic. Place
dough in greased bowl and brush with melted butter. Cover and let rise until
double in bulk. Knead down; turn out on lightly floured board. Divide dough into thirds; roll each third into
9-inch circle. Brush with melted butter. Cut each circle into 12 or 16 wedge-shaped pieces. Pull out ends of
each wedge and, beginning at broad end, roll toward point. Place on greased cooky sheets with point
downward to prevent unrolling. Brush with melted butter. Cover and let rise until very light. Bake in hot oven
400° 12 to 15-minutes. Brush with melted butter when taken from oven. (Makes 3 to 4 dozen)
Cinnamon Pecan Rolls
1 Basic Sweet Dough
1 cup sugar
1 cup brown sugar
4 teaspoons cinnamon
5 tablespoons butter
Butterscotch Syrup
1 cup light corn syrup
I cup brown sugar
3 tablespoons butter
1 1/2 cups pecans
Mix corn syrup, brown sugar, and butter together. Heat in double boiler.
Divide Basic Sweet Dough in half. Roll out each half into a rectangle
9 x 15 about a 1/4 inch thick. Brush dough with melted butter. Sprinkle each half with mixture of 1/2-cup sugar,
1/2-cup brown sugar, and 2-teaspoons cinnamon. Roll like a jellyroll, cut with a sharp knife, and place
portions, cut side down, in well-greased muffin pan over 1-tablespoon Butterscotch Syrup and a
pecan. Allow to double in bulk. Bake in hot oven 400° 15 minutes. (Makes 30 rolls)
Cinnamon Tulips
1 cake compressed yeast
1/4 cup lukewarm water
1/2 cup milk, scalded
1/4 cup sugar
1 teaspoon salt
1 cup sifted flour
1 egg, beaten
2 tablespoons melted shortening
1 1/2 cups sifted flour
2 tablespoons melted butter
4 tablespoons sugar
1/4 teaspoon cinnamon
Soften yeast in lukewarm water. Add sugar and salt to milk; cool to lukewarm.
Add the 1-cup of flour. Mix well. Add softened yeast and egg. Beat well. Add shortening and blend in. Add
remaining 1 1/2-cups flour or enough for a soft dough. Turn out ors lightly floured board and knead until
smooth and satiny. Place in greased bowl; cover and let rise until double. Knead down. Roll to long narrow
sheet 1/4-inch thick. Brush with melted butter. Sprinkle with mixed sugar and cinnamon. Roll up like jellyroll
and seal edge. Cut slices two inches long and, with scissors, make two cuts almost through to edge of each
slice. Separate the three strips to form tulip-shaped rolls. Place on greased cookie sheet. Let rise until double in
bulk. Bake in moderate oven 375° 15 to 20-minutes. (Makes 1 1/2 dozen rolls)
Honey Butter Rolls
1 Basic Sweet Dough
Honey Butter Mixture
1/2 cup strained honey
2 tablespoons butter, softened
1 egg white
Confectioners' sugar
Combine honey, butter, and egg white. Add confectioners' sugar to make mixture
of icing consistency.
Divide dough in half. Roll out each half into a rectangle 9 x 15 about 1/4-inch
thick. Brush dough with Honey Butter Mixture. Roll like a jellyroll. Cut quickly with sharp knife and
place portions; cut side down, in well-greased muffin pans. Allow to double in bulk. Bake in hot oven
400° 15 minutes. (Makes 24 rolls)
Hot Cross Buns with Cream Cheese Frosting
4 1/2 to 5 cups all-purpose flour
2 packages active dry yeast
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 1/4 cups milk
1/2 cup (1 stick) butter
2 eggs, beaten
3/4 cup currants or raisins
1/3 cup candied orange peel (optional)
1 egg yolk mixed with, 2 tablespoons water
Cream Cheese Frosting
Combine 2 cups of the flour, the yeast, granulated sugar, salt and spices in a large
mixer bowl.
In a separate bowl, heat milk and butter to very warm 120° to 130 °. Add to flour mixture. Beat on
medium speed of electric mixer for 1 minute. Add eggs. Beat another minute. Stir in currants, orange peel and
enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured work surface and knead until smooth and elastic, about 5 minutes, adding
additional flour as needed. Place in a buttered bowl, turning to butter top. Cover; let rise in warm place until,
doubled in bulk, about 1 hour. Punch down dough; turn onto lightly floured surface. Divide dough in half; divide
each half into 9 pieces. Form each piece into a smooth round ball.
Place balls of dough in two buttered 8-inch square baking pans. Cover; let rise
in warm place until doubled in bulk, about 45 minutes to 1-hour. Brush lightly with egg yolk mixture. Bake rolls
in preheated 375° oven, 20 to 25-minutes, or until golden brown. Remove from pans. Cool on wire rack.
Prepare Cream Cheese Frosting. Drizzle frosting across the top of each bun in the shape of a cross.
(Makes 18 buns)
Kolacky (Bohemian Fruit-Filled Buns) (Pronounced ko-lahch'-kee)
1/4 cup milk
1 cake compressed yeast
1 teaspoon sugar
1 tablespoon flour
1/2 cup butter
2 tablespoons sugar
1 teaspoon salt
3 egg yolks
1 1/2 teaspoons grated lemon peel
1 cup milk
4 cups sifted flour
1 egg white
Heat the 1/4-cup milk to lukewarm; soften yeast cake in milk. Add the teaspoon
sugar and tablespoon flour. Mix together to make sponge, cover and let rise. Soften butter; add sugar and salt
and blend well. Add egg yolks one at a time to creamed butter and sugar mixture; stir well after each addition.
Add grated lemon peel.
Scald the cup of milk; then cool to lukewarm. Add sponge and 1 cup of the
flour. Add to creamed butter and sugar mixture; stir in remainder of flour to make a soft dough. Beat egg white
to soft peak stage and fold into dough. This will be a soft dough, add a little more flour if necessary, so dough
will not be too sticky. Knead lightly on floured board. Place dough in greased bowl. Cover and let rise until
double in bulk; knead down. Pinch off balls about the size of a walnut; place on lightly greased cooky sheet. Let
rise until light.
Press down the centers with thumb to make a cavity for the fruit filling. Fill
center cavity with 1 teaspoon Fruit Filling or jam. Brush with melted butter and sprinkle with chopped
nuts. Bake in hot oven 400° 12 to 15-minutes. When cool, sprinkle with powdered sugar.
Fruit Filling:
1 1/2 cups prunes
1 cup dried apricots
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon salt
Cook prunes and apricots separately until tender. Drain, and remove pits from
prunes. Chop fruits fine. Combine prunes, apricots, sugar, spices, and salt, and mix well. Fill cavity of Kolacky
with this mixture. (Makes 2 1/2 dozen)
Layer Rolls
1 Plain Roll Dough
Roll Plain Roll Dough 1/4 inch thick. Brush with melted butter; cut into
strips 1 1/2-inches wide and lay 4 or 5 strips together, one on top of the other. Cut strips into 1 1/2-inch
squares and stand each square with edges upright in greased muffin pans. Let rise until double in bulk. Bake in
hot oven 400° 15 to 20 minutes. (Makes about 2 dozen)
Lefse (Norwegian Bread Roll)
2 cups milk
3/4 cup boiling water
1/4 cup shortening
1/2 cup mashed potatoes
6 cups sifted flour
1/2 teaspoon salt
Scald milk; add boiling water, shortening, and mashed potatoes. Mix thoroughly.
Combine flour and salt, and stir milk & potato mixture into flour. Mix well. If necessary, add a little more flour
to make a smooth dough. Pinch off portions of the dough into pieces about the size of an egg. Knead lightly.
Roll each portion into a 12-inch circle about 1/8-inch thick. Use the corrugated rolling pin that is used to roll
Lefse, if you have one. Place circle of Lefse over a wooden stick and transfer to moderately hot griddle,
rotating the dough with a spatula as it browns. Turn dough when it is puffy in spots. Cook on reverse side until
lightly browned. Cool between pieces of paper toweling.
When ready to serve, dip the crisp dough into a large kettle of boiling water.
Place dough between folds of a cloth towel to absorb excess moisture and steam. Let stand 5 minutes, then
remove from towel. The Lefse may be spread with softened butter and made into a roll about 1 to 1 1/2-inches
in diameter, or it may be buttered and spread lightly with a sugar and cinnamon mixture. Cut roll into 5 to 6 inch
lengths. Serve immediately.
Parker House Rolls
1 Plain Roll Dough
Roll Plain Roll Dough 1/2-inch thick. Cut with 2 1/2-inch biscuit cutter;
brush surface with melted butter. Press handle of knife in center to make crease and fold over; press edges
together. Place on lightly greased cooky sheet, 15 x 12 inches. Brush with melted butter and let rise until double
in bulk. Bake in hot oven 400° 12 to 15-minutes. (Makes about 2 1/2 dozen)
Popcorn Rolls
1 Plain Roll Dough
Roll Plain Roll Dough 1/4-inch thick. Brush surface of dough with
melted butter; cut into 1/2-inch squares. Half-fill greased muffin pans with squares of dough. Let rise until
double in bulk. Bake in hot oven 400° 15 to 20 minutes. Remove carefully from pans, so rolls will not fall
apart.
This makes a roll that looks a little like a popcorn ball. (Makes about 2 1/2
dozen)
Spanish Coffee Cake Puffs
1 cake compressed yeast
1/3 cup lukewarm milk
1 teaspoon sugar
1/2 cup flour
1/4 cup butter
1/4 cup sugar
4 egg yolks
1 1/2 cups sifted flour
1/4 cup soft butter to brush rolls
Confectioners' sugar
Make a sponge by softening yeast cake in lukewarm milk and adding sugar and
the 1/2-cup flour. Beat well. Cover and let rise until double. Cream together butter and sugar. Add egg yolks
one at a time, beating well after each addition. When sponge is light, add creamed mixture and mix well. Add
the 1 1/2-cups flour and mix until a smooth dough is formed. Turn out on board floured with 1/3-cup flour.
Knead until all of flour has been blended in. Finish kneading by using 1 tablespoon butter on board. Divide
dough in 6-parts. Knead each ball of dough by covering with hand and rolling on board with circular motion
until surface of dough is slightly blistered in appearance.
Roll each portion of dough into rectangular shape 12 x 9 inches and about
1/8-inch thick. It should be as thin as possible without tearing dough. Spread with softened butter. Roll up
jellyroll fashion and coil around so it looks like a snail. Use individual 5-inch pie pans if you have them or use 2
greased 9-inch pie pans to bake puffs and allow 3 per pan as they will be quite large and should not be
crowded. Set in warm place and let double or more in bulk, about 2 1/2 hours. They should be very light and
puffy. Bake in moderate oven 350° 15 to 20-minutes. Cover tops of puffs with paper toweling for last
part of baking period, as this is a rich dough and browns easily. To be authentic they should be just a light
golden brown in color. As soon as puffs are removed from the oven, brush surfaces with melted butter and roll
in confectioners' sugar. Serve warm with coffee. (Makes 6 servings)
Cinnamon Rolls
1/2 recipe Basic Sweet Dough
3/4 cup brown sugar
2 1/2 teaspoons cinnamon
2 1/2 tablespoons softened butter
Roll Basic Sweet Dough into rectangle 9 x 18-inches and about 1/4-inch
thick. Spread with softened butter, and sprinkle with mixture of sugar and cinnamon. Roll up jellyroll fashion,
beginning on long side.
Cut quickly with a sharp knife into 1-inch slices. Place portions, cut side down,
in well greased muffin pans. Cover and let rise until double in bulk. Bake in hot oven 400° 15 minutes.
(Makes 18 Rolls)
Zoete Broodjes (Dutch Sweet Rolls)
2 cups milk
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 cake compressed yeast
6 cups sifted flour, more if necessary
1/4 cup melted butter
1/2 cup brown sugar
1/2 cup granulated sugar
Scald milk; add shortening, sugar, and salt. Cool to lukewarm and add crumbled
yeast. Let stand ten minutes, mix well and add flour. Knead until smooth and satiny. Cover and let rise in a
warm place until double. Roll dough 1/4-inch thick, cut into rectangles 4 x 3-inches, spread with melted butter,
and sprinkle with brown and granulated sugar. Roll; place close together in greased 9-inch square pan. Let rise
until double and bake in hot oven 400° 15 to 20-minutes. (Makes 3 dozen, medium size)
Sandwiches
Bertolli® Bruschetta with Portabellas
2 tablespoons Bertolli Extra Virgin Olive Oil
1 pound small portabella mushrooms stems removed and thinly sliced
2 loaves French or Italian bread
2 large cloves garlic, peeled
1 jar (26 ounces) Bertolli® Tomato & Basil Paste Sauce
fresh ground black pepper to taste
In 12-inch skillet, heat olive oil over medium-heat and cook mushrooms, stirring
occasionally 4-minutes or until tender. Meanwhile, broil bread slices until golden, rub with garlic. Evenly spoon
unheated pasta sauce over bread, then top with mushrooms and black pepper. Garnish, if desired with sliced
fresh basil. (Makes 24 servings)
Make Your Own Sandwich Buffet
1 1/2 pounds (18 to 20 slices) bacon, cooked
2 1/4 pounds assorted sandwich meats, such as roast beef, pastrami, turkey,
Black Forest ham, salami and prosciutto
8 ounces assorted cheeses, such as brie, provolone, Swiss and fresh mozzarella
Assorted lettuces, such as Boston, romaine and arugula
3 large tomatoes, thinly sliced
1 jar (14 ounces) roasted red peppers
1 jar (7 1/2 ounces) sun-dried tomatoes, packed in oil
1 jar (6 ounces) marinated artichoke hearts
1 jar (8 ounces) mayonnaise
1 jar (8 ounces) Dijon mustard
1 jar (about 7-ounces) tapenade
2 ripe avocados, pitted, peeled and thinly sliced
Assorted breads, such as sandwich bread, rolls, baguettes and focaccia
Place the ingredients on serving dishes. Cover with plastic wrap, and chill until
ready to serf, up to several hours. Slice bread just before setting on the table. (Makes 10 to 12 servings)
Pizza Sandwiches
Sauce
2 tablespoons oil
1/2 cup chopped onion
2 1/2 tablespoons chopped celery
2 1/2 tablespoons chopped green pepper
1 cup canned tomatoes
6 tablespoons tomato paste
1 teaspoon oregano
1/8 teaspoon sweet basil
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon rosemary (optional)
Sauce onion, celery and pepper in vegetable oil until tender and translucent. Add
tomatoes, tomato paste and seasonings. Cook over low heat on stove top for approximately 30-minutes,
stirring occasionally. (Makes 1 1/2 cups sauce)
Sandwich
1 1/2 cups pizza sauce
1 1/2 cups low-fat cottage cheese
6 English muffins, toasted
4 tablespoons parmesan cheese, grated
Mix 2-tablespoons cottage cheese with 2-tablespoons sauce. Spread mixture on
1/2-toasted English muffin. Sprinkle 1-teaspoon parmesan cheese over top. Broil in oven for approximately
5-minutes or until parmesan cheese just starts to turn golden. (Makes 12 pizza sandwiches)
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