Whole Wheat Batter Bread
Ingredients & Directions 8 c Whole wheat flour 3 tb Soya flour 4 tb Honey-molasses 3 c Corn oil 3 tb Wheat germ 3 pk Yeast 3 1/2 c Very warm water 2 tb Salt This recipe is for 2 loaves of bread. If one loaf is desired, use 2 packages yeast instead of 3 and cut all other ingredients in half. Wheat germ and soya flour may be omitted. Put flour in oven to warm, at lowest heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm water. Add honey to yeast. Coat loaf pans well with margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes. Gradually add more flour, beating well. Dough should be sticky – if runny, add more flour. Put in pans, smoothing top and making sure dough is pushed into corners. Cover with hot, wet towel and let rise in warm place. Check bread in about 20 minutes and keep checking to be sure dough doesn’t rise over lip of pan. When dough has risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove from pan immediately and cool on rack. Mrs. William W. LaViolette Yields 1 servings
Kathleen Frake's Fantastic Pumpkin Bread
Ingredients & Directions 1 c White sugar 1 c Brown sugar (dark) 1 1/4 ts Salt 3 ts Baking soda 1 ts Cinnamon 1 ts Nutmeg 1/2 ts Ground cloves 2 tb Molasses (dark) 1 c Salad oil (vegetable) 4 Eggs 2/3 c Water 2 c Pumpkin (freshly cooked : -or canned) 3 1/2 c Sifted all purpose flour 1 c Chopped nuts (walnuts : -or pecans) 1 c Raisins Combine all ingredients and mix “vigorously”. Divide batter into 3 8-1/2 X 4-1/2 greased and floured Loaf Pans. (OR 2 larger Loaf Pans.) In a pre-heated oven, bake at 350 degrees for from 1 to 1-1/2 hours until a toothpick inserted, comes out clean. Let bread COOL IN PANS on wire Rack! Freezes beautifully. Yields 3 Servings
Honey Rye Cake #1
Ingredients & Directions 1/3 c Honey 1/2 ts Cloves 3/4 c Water 1/2 ts Allspice 1/2 c Sugar 1/8 ts Cardamon 2 c Fine milled rye flour 1/4 c Pecans or almonds 1/2 ts Soda 1 tb Grated orange rind 2 ts Baking powder 1/4 c Finely chopped citron. 1 tb Cinnamon This tea bread will keep for weeks and should be aged at least three days before slicing. It toasts and broils well and is sweet enough to be a dessert. Recipe #1 is from the Joy of Cooking and recipe #2 is my less sweet, lemony version. Preheat oven to 350. In a double boiler heat until near boiling the water, honey and sugar. Remove from heat and thoroughly beat into the mixture the flour, soda, baking powder and spices. Add and mix the nuts, rind and citron. With a rubber spatula press the dough into a loaf pan and bake one hour. Remove from oven, invert pan and tap out onto a cake rake to cool. Yields 1 loaf
Doctor Zeus Zucchini Bread
Ingredients & Directions 3 Eggs 1 c Oil 2 c Sugar 2 ts Vanilla 2 c Zucchini; shredded 8 1/2 oz Crushed pineapple; drained 1 c Nuts; chopped 1/2 c Raisins 3 c Flour 1 1/2 ts Cinnamon 1 ts Salt 3/4 ts Nutmeg 2 ts Baking soda 1/4 ts Baking powder Beat the eggs, oil, sugar, and vanilla in a large bowl until thick. Stir in the remaining ingredients. Mix well. Pour into 2 greased loaf pans. Bake at 350 for 1 hour. Yields 2 Loaves
Cream Cheese Coffee Cake
Ingredients & Directions 8 oz Cream cheese, softened 1/3 c Sugar 1 ts Almond extract 2 c Bisquick baking mix 1/3 c Milk 1/4 c Sugar 2 ts Butter or margarine, softene – 1/4 c Fruit preserves (any flavor) 1/4 c Sliced almonds Grease a round pan, 9 x 1 1/2″. Mix cream cheese, 1/3 cup sugar and the almond extract; reserve. Mix the baking mix, 1/4 cup sugar and the butter or margarine until dough forms. pat in the bottom and 1″ up the sides of the pan. Spread cream cheese mixture over the dough. Carefully, spread preserves over the cream cheese mixture; sprinkle with almonds. Bake in a preheated 350 degree oven until golden brown and the cream cheese is set, 40 to 45 minutes. Cool 20 minutes; carefully, remove from the pan. Refrigerate any remaining coffee cake. From Yields 8 Servings
Double Chocolate Chip Cookies
Ingredients & Directions 1 3/4 c Flour 1/4 ts Baking soda 1 c Unsalted butter; softened 1 c Granulated sugar 1/2 c Packed dark brown sugar 1 ts Vanilla 1 lg Egg 1/3 c Unsweetened cocoa 2 tb Milk 1 c Chopped walnuts 1 c Semisweet chocolate chips Preheat oven to 350 degrees. In a small bowl, combine flour and soda. In a large bowl, cream together until fluffy butter, sugars, and vanilla. Whisk in egg. Stir in cocoa and milk. Fold in flour mixture, walnuts, and chocolate chips. Drop batter by rounded teaspoonfuls onto nonstick or lightly greased baking sheets. Bake about 12 minutes. Cool about 5 minutes before removing cookies from sheets. Yields 1 servings
Sweet Lemon Bread
Ingredients & Directions 1 1/2 c Flour 2 ts Baking powder 1/2 ts Salt 3/4 c Butter or margarine 1 1/2 c Sugar 3 Eggs 3/4 c Milk 2 tb Lemon juice 1 Lemon’s rind, grated 3/4 c Blanched almonds, chopped TOPPING: 1/4 c Sugar Juice of one large lemon Bread: Preheat oven to 350 degrees F. Grease and flour 9x5x3-inch loaf pan. In bowl, sift flour, baking powder, and salt together; set aside. In large mixing bowl, cream butter/margarine and sugar until fluffy. Add eggs 1 by 1. In 3 equal batches, alternately add dry ingredients and milk. Stir in 2 tablespoons lemon juice and rind. Fold in nuts. Pour batter into prepared loaf pan, spreading evenly with rubber spatula. Bake 1 hour and test for doneness. (During last 15 minutes, cover loosely with aluminum foil, if necessary to prevent bread from becoming too brown.) Meanwhile, in bowl, combine 1/4 cup sugar and juice of 1 lemon, stirring with fork until sugar is dissolved. Leave bread in pan and place on wire cooling rack. Make tiny holes in top of bread with toothpick. Pour lemon/sugar mixture slowly across top, giving time for topping to be absorbed into warm loaf. Allow 15 minutes to set. Remove bread from pan and finish cooking on wire rack. Makes 1 loaf. Found In: The Houston Post, August 14, 1991 Recipe: Mary Gubser, “Quick Breads, Soups, and Stews”, Council Oaks Books, $16.95 Yields 1 Servings
