NOTE: Recipes will print out to fit on cards 4-in high by 6-in wide
BREAD, ROLLS & DUMPLING RECIPES |
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NOTE: tsp. = teaspoon; tbsp. = tablespoon
Pam Brown and Sally Woock Banana Bread
Cream butter or margarine and sugar;
add eggs, vanilla and bananas. Mix well. Sift flour, soda and salt together, add to mixture. Add nuts.
Bake in 9x5 inch well–greased and
floured loaf pan at 350-deg, F, for one hour. Remove the loaf from pan and cool on rack. |
Pour 1 cup boiling water over 1 cup lard and 1/2 cup sugar. Dissolve 1 oz. yeast cake in 1-cup cold
water. Combine the above and add 2
well-beaten eggs. Gradually add 6 cups
flour and 2 tsp. salt. Place mixture into greased bowl, cover with cloth and leave in
refrigerator over night. Shape into small rolls with floured hands and place on greased
cookie sheet. Store in refrigerator
or other cold place until about an hour before baking time. Remove from cold place and let rise in a warm place about an
hour. Bake at 450-deg. F. until
browned. |
Add grated potatoes to beaten eggs
& vanilla. Add farina, salt &
flour until dough will not stick to hands.
Let stand in refrigerator for about 1 hr. Remove from frige and form dough into 2-3 inch balls with wet
hands. Punch hole in the ball and
fill with prepared croutons. Drop a few at a time into boiling
heavily salted water. Cook in
simmering water, stirring frequently for 20-30 min. When all dumplings are
floating remove with a strainer. NOTE: Prepare dough from dehydrated mixes for
quicker and almost equally
effective results. CROUTONS: Cut
whole-wheat toast into small cubes and fry to crispness in olive oil, melted
butter or margarine. Add granulated
garlic to oil. |
Place 4
heaping cups of white flour in a large bowl.
Add 1 tsp. salt, 1/2 tsp. Baking powder, vanilla and enough milk to
make thick dough. Mix in by hand
Croutons made from 4 slices of cubed and toasted white bread. Do not knead much but assemble into two
rolls. Place gently
into rapidly boiling and salted water for about 1/2 hour. Test with cake thermometer if necessary to
determine if cooked through. Remove from
hot water carefully using a plate.
Slice into 1/2-inch thick pieces immediately. [Slices may be reheated
by steaming or toasting] CROUTONS: Cut
whole-wheat toast into small cubes and fry to crispness in olive oil, melted
butter or margarine. Add granulated
garlic to oil. [Note: white bread may be substituted for
whole-wheat] |
Dissolve yeast in lukewarm water. In a separate bowl mix sugar, salt, shortening, milk and
boiling water. When this is lukewarm
add yeast and 2 & 1/2 cups all-purpose flour. Slowly add some whole wheat flour. When dough is stiff enough to handle turn onto a floured
board. Knead until dough is smooth
and elastic. Place dough in an oiled bowl (e.g., olive oil). Cover and let rise until double in
size. Knead and let rise again. Shape into two loaves.
Place into 9 x 5-inch loaf pans and let rise again until doubled. Bake at 400-deg. F. for 45 min. or until golden brown and the
loaf sounds hollow when tapped. |
Blend potatoes, flour and seasoning. Add eggs, Brown bread cubes and onion in butter. Add to previous and mix well. Form dough into dumplings (e.g., 1 to 1 & 1/2-inch
diam.). Cook in simmering salted
water for 5 to 7 minutes, after which dumplings should be floating. |
Cream butter and sugar; add eggs and beat. Dissolve soda in buttermilk and add to
mix. Introduce sufficient flour to the mix to make a dough stiff
enough to roll out. Cut with doughnut
cutter. Fry in deep melted shortening
or oil until golden brown. |
Combine flour, salt and sugar.
Cut in shortening. Then add
milk and form into a ball. Divide into two equal parts, and roll out to fit two large pie
pans. Bake at 425-deg. F. for 10 minutes. Reduce to 350-deg. F. and bake until crust begins to brown. |
Scald milk. Add sugar
and salt. Cool to lukewarm. Dissolve yeast in lukewarm water and add
cooled milk. Add 3 cups flour and
beat until smooth. Add shortening and
remaining flour. Knead well and place in a greased bowl. Cover with a cloth and set in warm place
away from drafts. Let rise to double
size (about 3 hours). Make into braids, buns, etc.
Bake at 350-deg. F. for about 20 minutes or until browned. |
Mix dry ingredients together.
Add milk, eggs and melted butter.
Beat thoroughly. Transfer to a greased baking pan. Bake at 350-375-deg. F. for about 25 minutes, or until a
toothpick inserted into the center comes out clean. |
Cut shortening into dry flour leaving 1/4-inch chunks. Add milk and let stand 5 minutes. Knead dough on a board a little. Roll to 3/4-inch thickness. Bake at 450-deg. F. for 12-15 minutes. NOTE: For flaky biscuits the use of a very hard shortening is
advised. Solidify safflower or other kinds of oil in a freezer at low
temperature. |
Place 2 tsp. oil into metal skillet. Fry over medium heat until oil begins to bubble. Place a tortilla into the oil and fry until lightly
browned. Turn tortilla and repeat
heating until also lightly brown. Corn tortillas retain most of their original shape, but flour
tortillas will puff up when turning is necessary. Flour tortillas also require less frying time. When a tortilla has browned slightly on one side, some grated
cheese and mild Jalapeño, Anaheim or Pasilla chiles may be added and the
tortilla turned over to produce a half-moon shape. Additional frying for 1/2 minute on each side will melt the
cheese with the pepper. |
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FOOTNOTES:
1. Modified from an Amana recipe.