Club Food

Diana Lewis vgwn37a All flour is presifted but it settles during
shipment.
A cup of flour scooped directly from the bag can weigh up
to 5 ounces.
It SHOULD weigh 4 ounces.
To measure correctly fluff
up flour in the bag or canister.
Then sprinkle it lightly with a
spopon into a measuring cup, scrape the excess off the top with a
knife.
From King Arthur flour

4 c Unbleached flour

2/3 Fresh cake yeast,

Dissolved in 2/3 cup warm Water 10 tb Olive oil

1/3 c Water

2 1/2 ts Salt

Mix 2 cups flour with the dissolved yeast.
Knead the dough for
10 minutes, either by hand or in the bowl of an electric mixture
with a dough hook.
Shape the dough into a ball, and put in an oiled
bowl to rise until doubled in bulk, about 3 hours.
Punch down, put
the dough on a floured board, and knead again, incorporating the
remaining flour, 1/3 cup olive oil, water, and salt.
Knead until
dough is smooth and elastic.
Let rise again in a covered bowl for
another 3 hours.
Preheat the oven to 400 degrees.
Divide the dough
in half and roll out on a well-floured board to circles or squares
1/2 inch thick.
Brush with the remaining olive oil and press the
topping of your choice into the top of each circle.
Bake on a
baking sheet until golden brown, about 20 minutes.
Serve warm or at
room temperature, cut into wedges, squares, or triangles.
NOTE:
Slashes may be made in a decorative or random pattern in the breads
before baking.
TOPPINGS: * Thinly sliced rounds of yellow onion *
Paper-thin crosswise slices of tomatoes and chunks of sun-dried
tomatoes * Oregano leaves and slivers of garlic * Coarse salt and
olive oil * Rosemary sprigs, coarse salt, and olive oil * Black
olive halves and coarse salt * Sage leaves, coarse salt, and olive
oil

———————————–DOUGH———————————–
1 lb Frozen white bread dough;

-thawed Olive oil cooking spray; 1 tb Olive oil;

Choice of topping;
—————————SAGE AND ONION
TOPPING—————————
1 md Size onion; thinly
sliced

1 tb Sage; chopped fresh

->OR<- 1 ts Sage; crushed dried;

1/4 ts Coarse salt;

————————ROSEMARY AND RAISIN
TOPPING————————
1/3 c Golden raisins; plumped
in

1/4 c Fresh orange juice; for 30

-minutes 1 tb Rosemary; chopped fresh

->OR<- 1 ts Rosemary; crushed dried

——————————-TOMATO
TOPPING——————————-
1 Fresh plum tomato; about
1/4

-1/4 lb sliced crosswise -into paper-thin slices 1 oz Sun-dried
tomatoes; (packed

-dry), plumped in 1/3 cup of -hot water for 5 minutes -drained
and chopped 1 tb Fresh oregano;

->OR<- 1 ts Oregano; crushed dried

1/4 ts Coarse salt;

—————————-SOUTHWESTERN
TOPPING—————————-
4 cl Garlic; slivered

1/4 c Cilantro(fresh coriander)

1/4 c Dry-roasted sunflower seeds

This version of the popular Italian flat bread gets a head start
from thawed frozen bread dough.
It takes 25 minutes to prepare and
bakes in 8 minutes.
Cut dough into 6 equal pieces.
On a lightly
floured board, roll each piece into 5-to-6 inch circle.
Lightly
spray three 12 by 15 inch baking sheet with cooking spray.
Place 2
circles of dough far apart on each sheet.
Brush circles with olive
oil.
Sprinkle with topping.
Lightly cover with plastic wrap and let
stand in a warm place until dough rises and appears puffy, about 20
minutes.
Preheat oven to 475 degrees.
Bake until puffed and golden.
8 to 10 minutes.
Serve warm.
Best eaten same day; freeze for longer
storage.

1 pk Active dry yeast

1/4 c Light brown sugar, packed

1 c Warm water (105F-to-115F)

3 c Bread flour

1/2 c Whole wheat flour

1 ts Salt

3 tb Walnut or vegetable oil

1 1/2 c Walnut pieces; toasted

—————————–FOR GLAZE,
COMBINE—————————–
1 lg Egg; frothed with
fork

1/2 ts Salt

STIR YEAST AND SUGAR into warm water; let stand until foamy,
about 5 minutes.
Put both flours, salt and oil into food processor
work bowl fitted with metal blade.
Turn processor on to combine
mixture.
With processor running, slowly add yeast mixture.
Mix
until dough cleans sides of bowl.
If dough is too sticky, add more
flour by the tablespoon, working it in before adding more.
If dough
is too dry and crumbly, add more water by the teaspoon, working it
in before adding more.
Once desired consistency is reached, process
dough until well kneaded, uniformly supple and elastic, about 40
seconds.
Add walnut pieces and process for 10 seconds.
Remove
blade.
Then remove dough from bowl and press all loose walnuts into
it.
Transfer dough to large plastic bag, squeeze out air and seal
at top.
Place dough in bowl.
Let rise in warm spot until doubled,
about 1 hour.
Oil baking sheet.
Punch dough down and shape into
smooth ball.
Place round side up on baking sheet.
Cover loosely
with oiled plastic.
Let rise in warm spot until doubled, about 1
hour.
15 minutes before baking, preheat oven to 400F, with rack in
center of oven.
When loaf has doubled, slash loaf for

surface design.
Lightly brush with glaze.
Bake until loaf is
deeply browned and sounds hollow when rapped on the bottom, about
35 minutes.
Immediately remove from pan to cool on rack.
NOTE: (To
toast nuts, spread single layer on jelly roll pan and bake in 350F
oven until fragrant and toasted, 8-to-10 minutes, watching
carefully

to avoid burning) Makes 1 Loaf

4 c (to 4-1/2 c.) all purpose

-flour 1 pk Active dry yeast

1/2 c Whole wheat flour

1/2 c Wheat germ

1/2 c Quick rolled oats

1 c Nonfat powdered milk

3 tb Sugar

2 ts Salt

2 c Water

1/4 c Oil

1/4 c Cornmeal

In large mixer bowl, combine 2 cups all-purpose flour, yeast,
whole wheat flour, wheat germ, oats, dry milk, sugar and salt; mix
well.
In saucepan, heat water and oil until very warm (120-130F.)
Add to flour mixture.
Blend at low speed until moistened; beat
3minutes at medium speed .
By hand, gradually stir in enough
remaining all-purpose flour to make a firm dough.
Knead on floured
surface, 5 to 8 minutes.
Place in greased bowl, turning to grease
top.
Cover; let rise in warm place until double, about 1 hour.
(30
minutes for quick rising yeast.) Punch down dough.
On surface
sprinkled with cornmeal, roll dough to 1/2 inch thickness.
With
biscuit or cookie cutter, cut into 3 inch circles.
Place muffins on
ungreased cookie sheets.
Cover; let rise in warm place until
double, about 30 minutes (15 minutes for quick rising yeast.) Bake
on lightly oiled electric griddle or fry pan at 325 F for about 8
minutes on each side until deep golden brown.
Cool.
To serve, split
and toast.
Source: Back of Red Star Yeast package Original Post
Date: 18 July 1992

3/4 c Milk

1 Fresh cake yeast

1/4 c Sugar

3 tb Shortening

1 ts Salt

1 Egg

3 1/2 c Flour

1/4 c Lukewarm water

Scald milk and pour over sugar, shortening, & salt.
Let it
cool to lukewarm while softening yeast in a small bowl with the
warm water.
When soft, add the egg and beat together slightly.
Pour
the yeast/egg mixture into the milk mixture and stir them together.
The flour may be sifted or poured into the liquid.
With a large
spoon, stir until flour/milk is well mixed.
You should have a firm,
but not stiff dough.
Without removing it from the bowl, cover the
dough with a plate or towel and set aside to rise until double in
bulk (about 2 hrs depending on the temperature in the kitchen).
Instead of letting the dough rise at this point you may put it in
the refrigerator and use it later, or the next day.
Watch to make
sure it doesn’t spill out of the bowl.
If it starts to spill before
you’re ready to use it, punch it back down.
Refrigerated dough is
easier to handle but takes longer to rise.
BREAD: If you want to
make bread, dump the dough out of the bowl onto a floured surface
and with more flour as needed to keep it from sticking, knead it
until springy and easy to handle.
This dough does not require a lot
of kneading; only enough to make it easy to handle.
For 2 medium
size loaves cut the dough in half and knead/shape each into loaves
and put into greased baking pans.
Allow about 2 hours for the dough
to double again.
Bake in a 375 degree oven until lightly browned on
top (if uncertain whether or not bread is done, tip out of pan and
see if bottom is browned too).
ROLLS: To make rolls, work and knead
dough until springy and easily handled.
Roll out with a rolling pin
and cut with a biscuit cutter and fold over and place on a greased
cookie sheet (Parkerhouse rolls), or break dough into small pieces,
make into little balls and place 3 in each section of a greased
muffin pan (Cloverleaf rolls).
SWEET ROLLS: For Christmas bread or
sweet rolls, roll out dough as for Parkerhouse rolls, except trying
to make an oblong instead of a round.
Spread it with raisins and
sprinkle with cinnamon and sugar.
Dot with butter and roll as for a
jelly roll.
Slice and place on a greased pan or make into a circle
and make slashes through the dough at intervals.
Let rise and bake
as for loaves.
Top with an icing made of confectioners’ sugar,
melted butter, milk, and vanilla or rum flavoring and drizzle over
the bread or rolls while hot.
Decorate with nuts or fruits.
If you
want to make a whole wheat bread, use half white and half whole
wheat flour, and use brown sugar instead of white.
The amounts
above will yield 1 large or 2 medium loaves of bread, or 2 dozen
large rolls.
Mrs.
Harold T.
Cook

2 c Flour

2 ts Baking powder

1/2 ts Baking soda

1 ts Salt

1 ts Ground cinnamon

1/2 ts Ground nutmeg

1 c Libby’s pumpkin

1 c Sugar

1/2 c Milk

2 lg Eggs beaten slightly

1 c Chopped nuts

1/4 c Butter

Preheat oven to 350 deg.
Sift together flour,bkng powder, bking
sda, salt, cinnamon, & nutmeg In another bowl combine Pumpkin,
sugar, milk and eggs.
add dry Ingred.
and butter mixing untill just
moistened.
Stir in nuts an spoon into well greased and floured 9×5
loaf pan Bake 65 min or untill wooden pick comes out clean…
Cool
10 min before serving…

3 To 3-1/2 cups all purpose

-flour 1 1/2 ts Slt

1/4 ts Sugar

2 pk Active dry yest

1 tb Margarine, softened

1 1/4 c Very warm water (120 – 130)

1 Egg white, beaten

1 tb Cold water

Toasted sesame seed or -poppy seed In a large bowl thouroughly
mix 1 cup flour, salt, sugar and undissolved yeast.
Add margarine.
Gradually add tap water to dry ingredients and beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally.
Add 1/2
cup flour.
Beat at high speed 2 minutes, scraping bowl
occasionally.
Stir in enough additional flour to make a soft dough.
Turn out onto well floured board.
Divide dough into 16 equal
pieces.
Roll each piece of dough into a rope, 18 inches long.
Cut
each rope into three 6-inch ropes.
Place on greased baking sheets,
rolling to grease all sides of dough.
Cover with plastic wrap.
Freeze until firm.
Transfer to plastic bags.
Freeze up to 4 weeks.
Remove from freezer, place on ungreased baking sheets.
Cover; let
stand at room temperature until fully thawed, about 30 minutes.
Let
rise in warm place, free from draft, until doubled in bulk, about
15 minutes.
Brush with combined egg white and cold water, sprinkle
with seeds.
Bake at 375 20 to 25 minutes, or util done.
Remove from
baking sheets and cool on wire racks.
From: Fleischmann’s Bake it
Easy Yeast Book Shared By: Pat Stockett

XKGR41A Don Fifield 2 1/4 c Bread flour

1 ts Salt

1 1/2 ts Sugar

1 1/2 ts Buttar

3/4 c Water

1 ts Dry yeast

FOR TOPPING: 2 tb Poppy seeds; optional

————————-DON FIFIELD, MARIETTA,
GA————————-
1.
Place first 4 ingredients inside the
bread pan.
Add water.
Close

cover and place dry yeast into the yeast holder.
SELECT: BASIC
DOUGH MODE.
Press start.
(Breadmaker completes the basic dough mode
2 hours and 25 minutes later) 2.
Divide dough into 2 equal
portions.
Roll each portions into a ball.
3.
Place the dough in a
greased bowl.
Cover.
Rest for about 20 minutes.
(Place in the
refrigerator during the summer time.) 4.
Roll each ball into a
rectangle, using a rolling pin.
5.
Starting at one short edge, roll
the dough up tightly into a thin log, pinching the edges to seal.
Taper and round ends.
6.
Place on a greased baking pan.
Spray water
on top.
Proof at 90 deg.
for 60 minutes or until nearly doubled.
7.
Brush with water.
With a sharp knife, make 3 or 4 diagonal cuts
about 1/4 inch deep across top of the logs.
8.
Sprinkle with poppy
seeds if desired.
9.
Bake in 375 deg.
oven for 25 to 30 minutes or
until golden brown.
(If your oven allows for steaming, bake with
steam for first 10 minutes.) FOOD AND WINE CLUB TOPIC: FOOD
SOFTWARE TIME: 01/12 9:22 PM TO: ALL FROM: DON FIFIELD (XKGR41A)
SUBJECT: BM – PANASONIC 1 LB

1 pk Yeast

2 c Bread flour

1 t Salt

1 t Sugar

1 t Butter or margarine

1 c Plus 1 T warm water

Place all ingredients in the order listed into the pan, select
“French” bread and press “Start”.
NOTE: Unless otherwise noted all
ingredients should be at room temperature.
This can be mixed on
manual of the bread machine.
After Second kneading, remove dough
from machine, divide into to equal portions and place in small loaf
pans.
Cover and let rise to double, about 45 min to 1 hour.
Bake at
350 f.
for 35-40 min.

1 1/8 c Water

1 tb Honey

1 tb Olive oil

1 ts Salt

1 ts Sugar

3 c Bread flour

1 pk Yeast

I made this in the bread machine,rolled it out and let rise for
about 20 min.,put on sauce and toppings then baked at 350 for 20
min.
If using soy cheese,add the last 5 min.
This makes excellent
pizza dough.

2 ts Active dry yeast

1/4 c Warm water

6 c Whole wheat flour

2 ts Salt

1 Egg

1 c Mashed potato

- up to 1 1/2 cups 1 c Hot potato water

2 tb Honey

2 tb Vegetable oil

1/4 ts Baking soda

1 c Plain yogurt or buttermilk

Dissolve yeast in warm water.
Combine flour and salt; make a
well in the center of the mixture.
Blend together egg, mashed
potatoes, potato water, honey and oil.
Combine baking soda and
yogurt or buttermik; add to egg mixture.
Pour mixture into well of
flour and salt; blend thoroughly.
Turn onto lightly floured surface
and knead 10 minutes.
Cover and let rise 1 1/2 to 2 hours, until a
1/2-inch hole in dough made with a wet fingertip remains.
If the
hole fills in slightly, give the dough more time to rise.
Deflate
gently.
Let rest 10 minutes.
Shape into loaves and let rise until
almost doubles, about 45 minutes.
Bake at 350 degrees for
approximately 1 hour.

1 cup butter or margarine — at room temperature

1 1/4 cups sugar

2 eggs

1 cup sour cream

1 1/2 teaspoons vanilla extract

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

—–Topping—–
1 1/4 cups pecans or walnuts — broken

1/4 cup sugar

1 tablespoon gr

4 tb Butter; or lard

4 tb Sugar

1 ea Egg

3/4 c Milk

3 ts Baking powder

3 c Flour

Mix and bake in hot oven.
Note: Hot oven is 400 – 450 F.
Source:
Mrs.
Arlie Brimner, Ewing Grange, Hocking County, OH

1/3 c Shortening

1/2 c Sugar

1 Egg

1 1/2 c Cake flour

1 1/2 ts Baking powder

1/2 ts Salt

1/4 ts Nutmeg, ground

1/2 c Milk

1/2 c Sugar

1 ts Cinnamon, ground

1/2 c Butter, melted

In a mixing bowl, cream shortening, sugar and egg.
Combine dry
ingredients; add to creamed mixture alternately with milk.
Fill
greased muffin tins 2/3 full.
Bake at 350 for 20-25 minutes or
until golden.
Let cool for 3-4 minutes.
Meanwhile, combine the 1/2
cup of sugar and 1 teasp cinnamon in a cup.
Roll warm muffins in
melted butter, then in sugar-cinnamon mixture.
Serve warm.
Yield:
8-10

2 1/2 c Bread flour (or more)

1 pk Active dry yeast

1/4 c Warm water (105F-to-115F)

1 tb Sugar

4 tb Butter

2 ts Salt

1/2 c Warm milk (105F-to-115F)

1 Egg; lightly beaten

1 tb Fennel seeds

1/3 c Pine nuts

1/3 c Black raisins or currants

———————————–GLAZE———————————–
1 Egg; beaten, mixed with

1 ts Water

Earthy and textured, this is great as a snack or at a party.
For
a party, double this to make 1 large or 2 regular loaves.
PREHEAT
OVEN TO 350F.
In a food processor or mixer bowl, add 2 1/2 cups of
the flour, sugar, salt, and butter.
Dissolve the yeast in the warm
water.
Add the warm milk and yeast mixture.
Add the egg.
Knead to
make a soft dough, adding flour if needed.
Allow 1 minute in a food
processor, using the metal blade or 5-to-10 minutes in a mixer
using a dough hook.
Do not over knead.
By hand, knead in the fennel
seeds, pine nuts and raisins.
Place in an oiled plastic bag or
oiled bowl and turn to coat.
Seal or cover and let rise until
doubled, about 1 hour.
Punch down.
Shape into a round.
Let double
again.
Slash the top.
Brush with egg glaze.
Bake 1/2 hour or until
the bottom sounds hollow when tapped.
Cool on a rack.
This freezes
well.

2 c Unbleached flour; sifted

1 1/2 t Baking powder

1/2 t Baking soda

1 ea Egg; lg, beaten

1 t Orange rind; grated

1/4 c Walnuts; chopped

1 c Sugar

1 t Salt

1/4 c Shortening

3/4 c Orange juice; fresh

1 c Raw cranberries; coarse chop

1 t Unbleached flour

Sift the 2 cups of flour, sugar, baking powder, salt and baking
soda into a bowl then, using a pastry blender, cut the shortening
in until crumbs form.
Combine the egg, orange juice and orange rind
and add to the crumb mixture all at once, stirring until just
moistened.
Combine the coarsely chopped cranberries, walnuts and 1
tb of flour and add the mixture to the batter.
Pour into a greased
and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan.
Bake in a preheated 350 degree F.
oven for 1 hour or until a cake
tester or wood pick inserted in the center comes out clean.
Cool in
the pan for 10 minutes before turning out to cool to room
temperature.
Wrap the loaf in aluminum foil and let stand over
night for better slicing.

3 lg Ripe bananas

2 c Self-rising flour

1 c Sugar

1/2 c Oil

2 Eggs, lightly beaten

1/2 c Walnuts (optional)

Mash the bananas with a fork.
Stir the flour and sugar together
and mix with the bananas, oil, and eggs.
Fold in the nuts, if
desired.
Pour into a greased and floured loaf pan.
Bake for 1 hour
at 325F, until golden brown.
Serve cold with cream cheese.
[
Fiddle's Restaurant in South Miami, Florida ]

1/2 c Figs

1/2 c Raisins

2 tb Shortening

1 c Honey

1 ea Egg

2 1/2 c Flour

1/2 ts Salt

1 ts Baking powder

1/2 ts Baking soda

3/4 c Sweet milk

1/4 c Sour milk

1 c Nuts

Cut raisins and figs in small pieces.
Cream shortening and honey
well, add beaten egg.
Sift dry ingredients together.
Reserve a
little to flour fruits and nuts.
Add alternately with milk, add
nuts and fruit.
Bake in moderate oven 325 F.
1 hour and 10 minutes.
Source: Mrs.
Ida L.
Doenges, Sharon Grange, Putnam County, OH

3/4 c California dried figs

2 c Sifted cake flour

2 tb Double-acting baking powder

1/2 ts Salt

2 tb Sugar

1 ts Grated lemon rind

3 Egg yolks

1 1/2 c Milk

7 tb Butter or shortening; melted

3 Egg whites; stiffly beaten

Allow figs to stand in boiling water for 10 minutes, then clip
off stems and blossom ends with scissors, and snip into small
pieces.
Reserve some for use in syrup.
Sift flour, measure, then
re-sift into mixing bowl with remaining dry ingredients.
Add lemon
rind and finely cut figs.
Combine well-beaten egg yolks with milk
and melted shortening.
Mix lightly into dry ingredients, then fold
in stiffly beaten egg whites.
Bake on hot waffle iron until golden
brown.
Serve with lots of butter and warm maple syrup to which cut
figs have been added.
Source: 48 Family Favorites with California
Figs Reprinted with the permission of The California Fig Advisory
Board Electronic format courtesy of Karen Mintzias

————————————JAM————————————
1 c California dried figs

2 c Cold water

1 c Granulated sugar

Salt 1/4 ts Cloves

———————————–BATTER———————————–
2 1/2 c Sifted all-purpose flour

4 ts Baking powder

1 ts Salt

2 tb Granulated sugar

6 tb Shortening

3/4 c Milk

2 Eggs

For Jam: Rinse and drain figs.
Clip stems and grind or chop figs
fine.
Add water, bring to boil and cook and stir about 15 minutes
or until water is absorbed.
Add sugar, salt and spice.
Cook and
stir until of thick conserve consistency — from 7 to 10 minutes.
Sift together flour, baking powder, salt and sugar.
Work shortening
into flour mixture.
Add milk and beaten eggs, stir to blend.
Divide
batter into 12 medium-sized greased muffin tins.
With a spoon, make
a “well” in top of each muffin.
Fill each “well” with spoonful of
jam.
Bake in hot oven (425 F.) about 18 minutes.
Serve hot with
butter and remaining jam.
Source: 48 Family Favorites with
California Figs Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen Mintzias

1 pk (or 1 tablespoon) Active

-Dried Yeast 1/4 c Warm Water (110 to 115

-degrees) 1/4 c Sugar

1/2 ts Salt

2 tb Vegetable Oil

1/2 c Milk, at room temperature

1 Egg

1 ts Orange Rind, grated

1 c Whole Wheat Flour

1 1/2 c Unbleached White Flour

1 1/2 c Dried Figs, snipped

1 c Water

1/2 ts Ground Allspice

Confectioners’ Sugar -(optional) Soften the yeast in the warm
water.
Combine the sugar, salt, oil, milk, egg and orange rind in a
large bowl.
Beat well.
Add the yeast mixture and the 1 cup of whole
wheat flour.
Beat.
Add the remaining flour.
Extra flour may be
needed if the dough is sticky.
Turn onto a lightly floured surface
and knead until smooth, about 5 minutes.
Transfer to an oiled bowl,
cover with a damp towel and let rise for 1 hour.
Meanwhile, prepare
the fig filling by combining the figs, water and allspice in a
saucepan.
Bring to a boil, lower the heat and simmer until the
mixture is thick.
Mash the figs with a potato masher or large spoon
during cooking.
Cool.
Punch down the dough.
Roll into a 1/2-inch
thick rectangle 8 inches wide.
Spread with the fig filling.
Roll up
like a jelly roll.
Fit into a lightly oiled 8-inch-square pan.
Seal
the edges together.
At each

corner cut with a scissors to fit into the shape of the pan.
Make two slashes on top of each side.
Let rise until doubled, about
30 minutes.
Bake in a 350-degree oven for 20 to 25 minutes.
Cool.

May be sprinkled lightly with confectioners’ sugar just before
serving.
Serves 16 One Serving = Calories: 136 Carbohydrates: 26
Protein: 3 Fat: 3 Sodium: 72 Potassium: 164 Cholesterol: 17

Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + 1/2 Fat
Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

1 pk Active Dry Yeast; OR

1 tb Active Dry Yeast; Bulk

1/4 c Warm Water; (110-115 Deg F)

1/2 c Sugar

1 ts Salt

1/3 c Butter Or Regular Margarine

1 tb Orange Juice

2 ts Rum Extract

1 c Milk; Scalded

Unbleached Flour; * 2 Eggs; Lg, Well Beaten

Fat For Deep Frying; ** Jam Or Jelly * Use up to 4 cups of
Unbleached Flour in this recipe.
** Heat the fat to 375 degrees F.
for frying the doughnuts.
Soften the yeast in the warm water and
let stand for 5 minutes or until it “blooms” or proofs.
Put a half
cup of sugar, the salt, butter, orange juice and rum extract in a
large bowl.
Pour the scalded milk over the ingredients in the bowl.
Stir until the butter is melted.
Cool to lukewarm.
When cool, blend
in 1 cup of the unbleached flour and beat until smooth.
Stir in the
yeast and add about half of the remaining flour, beating until
smooth.
Beat in the eggs.
Then beat in enough of the remaining
flour to make a SOFT (should be slightly sticky and light in
weight).
Turn the dough out onto a lightly floured board and let
rest for 5 to 10 minutes.
Knead until smooth and elastic (about 8
to 10 minutes).
Form into a ball and put into a greased bowl,
turning to grease the top of the ball of dough.
Cover and let rise
in a warm draft free place until doubled in bulk.
Punch the dough
down, kneading lightly to remove all of the air pockets, and turn
the dough out onto a lightly floured surface.
Roll to 1/2-inch
thickness.
Cut the dough into rounds using a 3-inch biscuit or
cookie cutter.
Cover with waxed paper and let rise on the rolling
surface away from drafts and direct heat, until double in bulk, (30
to 45 minutes).
About 20 minutes before frying, heat the fat.
Fry
the doughnuts in the heated fat.
Put only as many doughnuts at one
time as will float uncrowded in a single layer deep in the fat.
Fry
2 to 3 minutes or until lightly browned; turn the doughnuts with a
fork or

tongs, being careful not to pierce the doughnut, when they rise
to the surface.
Do this several times during the cooking.
Lift from
the fat, draining for a few seconds over the fat before removing to
absorbent paper toweling.
Cool.
Cut a slit through the center in
the side of each doughnut.
Force about 1/2 ts of jam or jelly into
the center and press lightly to close the slit.
(A pastry bag and
tube may be used to force the jelly or jam into the slit.) Shake 2
or 3 bismarks at one time in a bag containing granulated or
powdered sugar.
(Your choice.) Shake lightly to remove the excess
sugar.

1 pk Active Dry Yeast; OR

1 tb Active Dry Yeast; Bulk

1/4 c Warm Water; (110-115 Deg F)

1/2 c Sugar

1 t Salt

1/3 c Butter Or Regular Margarine

1 tb Orange Juice

2 t Rum Extract

1 c Milk; Scalded

Unbleached Flour; * 2 Eggs; Lg, Well Beaten

Fat For Deep Frying; ** Jam Or Jelly * Use up to 4 cups of
Unbleached Flour in this recipe.
** Heat the fat to 375 degrees F.
for frying the doughnuts.
Soften the yeast in the warm water and
let stand for 5 minutes or until it “blooms” or proofs.
Put a half
cup of sugar, the salt, butter, orange juice and rum extract in a
large bowl.
Pour the scalded milk over the ingredients in the bowl.
Stir until the butter is melted.
Cool to lukewarm.
When cool, blend
in 1 cup of the unbleached flour and beat until smooth.
Stir in the
yeast and add about half of the remaining flour, beating until
smooth.
Beat in the eggs.
Then beat in enough of the remaining
flour to make a SOFT (should be slightly sticky and light in
weight).
Turn the dough out onto a lightly floured board and let
rest for 5 to 10 minutes.
Knead until smooth and elastic (about 8
to 10 minutes).
Form into a ball and put into a greased

bowl, turning to grease the top of the ball of dough.
Cover and
let rise in a warm draft free place until doubled in bulk.
Punch
the dough down, kneading lightly to remove all of the air pockets,
and turn the dough out onto a lightly floured surface.
Roll to
1/2-inch thickness.
Cut the dough into rounds using a

3-inch biscuit or cookie cutter.
Cover with waxed

paper and let rise on the rolling surface away from drafts and
direct heat, until double in bulk, (30 to 45 minutes).
About 20
minutes before frying, heat the

fat.
Fry the doughnuts in the heated fat.
Put only as many
doughnuts at one time as will float uncrowded in a single layer
deep in the fat.
Fry 2 to 3 minutes or until lightly browned; turn
the doughnuts with a fork or tongs, being careful not to pierce the
doughnut, when they rise to the surface.
Do this several times
during the cooking.
Lift from the fat, draining for a few seconds
over the fat before removing to absorbent paper toweling.
Cool.
Cut
a slit through the center in the side of each doughnut.
Force about
1/2 ts of jam or jelly into the center and press lightly to close
the slit.
(A pastry bag and tube may be used to force the jelly or
jam into the slit.) Shake 2 or 3 bismarks at one time in a bag
containing granulated or powdered sugar.
(Your choice.) Shake
lightly to remove the excess sugar.

—–pam coombes rnmc95a—-
2 tb Carrot; shredded

2 c Biscuit mix

2 tb Onion; finely chopped

1/2 c Sharp cheddar cheese; shrede

2 ts Celery; finely chopped

1 tb Sugar

1 ts Butter or margarine

1 Egg; slightly beaten

1 cn Deviled ham( 4 1/2oz)

2/3 c Milk

Preheat oven to 400F.
In a small skillet, cook the carrots,
celery, and oni BREAKFAST IDEAS????? Jan, can you tell I love
breakfast? I could eat it an

15 oz WheatBran Flakes/Raisins;1Pk

5 c Whole Wheat Flour

2 c Sugar

1 tb Baking Soda AND

2 ts Baking Soda

2 ts Salt

4 ea Eggs; Lg, Beaten

1 qt Buttermilk

1 c Vegetable Oil

Combine the cereal, flour, sugar, soda and salt in a very large
bowl.
Make a well in the center of the mixture and add the eggs,
buttermilk and oil.
Stir until the dry ingredients are just
moistened and no flour streaks remain.
Cover and store in the
refrigerator until ready to bake.
Batter can be stored for up to 6
weeks.
When ready to bake, spoon the batter into prepared muffin
tins, filling each cup 2/3rds full.
Bake at 400 degrees for 12 to
15 minutes or until done.
Makes a total of 5 1/2

dozen muffins.

1 c Brown sugar,firmly packed

1/2 c Peanut butter,chunky style

1/2 c Peanut oil

2 Eggs

2 c Carrots,peeled,shredded

1 t Vanilla

1 3/4 c Flour,enriched