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Title:
Baked Cheddar Toast
Categories: Breads, Cheese, Eggs, Main dish
Servings: 6
1 c Heavy Or Whipping Cream 1 c Cheddar Cheese; Md, Shredded
1/2 ts Nutmeg 1/4 ts White Pepper
4 Eggs; Lg, Well Beaten 12 Bread Slices; White
In the top of a double boiler, combine the cream, cheddar,
white pepper,
and nutmeg. Stir over hot water until the cheese melts and
the mixture is
well blended. Remove from the heat and cool to lukewarm.
Generously
butter a large baking sheet and set aside. Cut the bread
slices diagonally
and dip each triangle into the cheddar mixture. Place 1/2-inch
apart on
the baking sheet and bake until browned and bubbly, about
15 minutes. Serve hot.
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Title:
French Toast Cheddar Sandwiches
Categories: Breads, Cheese, Eggs, Main dish, Sandwiches
Servings: 4
2 Eggs; Lg 1/3 c Milk Or Light Cream
1/2 ts Salt 8 White Bread; Slices
Mustard; Prepared 4 Cheddar Cheese; Thick,Slices
3 tb Butter
Set out a heavy skillet or cast iron griddle. Beat the eggs
slightly in a
pie tin or shallow bowl and add the milk or cream and salt,
set aside.
Spread the bread slices out on a flat working surface. Spread
one side of
four slices of bread lightly with the prepared mustard.
Top each with a
slice of cheddar cheese. Butter the remaining four slices
of bread and top
each cheese slice with bread, butter side down. Heat the
butter in the
skillet or on the griddle. Carefully dip each sandwich into
the egg
mixture, coating both sides. Allow the excess egg mixture
to drain back
into the bowl. Dip only as many sandwiches as will lie flat
in the skillet
or griddle. Cook over low heat until browned. Turn and brown
the other
sides. Repeat for the remaining sandwiches and if necessary,
add more
butter to the skillet or griddle to prevent sticking. Or
you can place the
sandwiches, after dipping, on a well greased baking sheet
and brown in the
oven at 450 degrees F. for 8 to 10 minutes. Serve hot.
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Title:
Stuffed Rolls
Categories: Breads, Cheese, Main dish, Sandwiches, Vegetables
Servings: 6
16 oz Cheddar; Sharp, Shredded 8 oz Green Olives; Stuffed,
*
2 Green Bell Peppers; Md 12 French Rolls; Large
6 oz Tomato Sauce; * 1 Onion; Md.
* These are approximate sizes. Recipe called for 1 small
jar of
stuffed olives and 1 can of tomato sauce. It should be to
your
taste.
++++++++++++++++++++++++++++++++++++++++++++++++++++++
Cut the tops off of the rolls and hollow them out leaving
a thin shell.
Grind all of the ingredients and bread in a meat grinder
or food processor
and stuff back into the rolls. Place the tops back on the
rolls and secure
with tooth picks. Bake on an ungreased cookie sheet at 350
degrees F. for
about 45 minutes. Serve Hot.
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Title:
Poppin' Fresh Barbe Cups
Categories: Breads, Cheese, Main dish, Meats, Sandwiches
Servings: 6
3/4 lb Ground Beef; Lean 1 tb Onion; Minced
2 tb Brown Sugar 12 Biscuits; *
1/2 c Barbecue Sauce; ** 3/4 c Cheddar; Sharp, Shredded
* Use 1 8-oz tube of store bought biscuits, or your favorite
12 biscuit
recipe. ** Use store bought sauce or your favorite recipe.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
In a skillet brown the ground beef and then drain off the
excess fat. Add
the bbq sauce, onion and brown sugar and set aside. Separate
the biscuit
dough into 12 pieces and place one in each of 12 ungreased
muffin cups,
pressing the dough up the sides to the edge of the cup.
Spoon the mixture
into the cups and sprinkle with the shredded Cheddar Cheese.
Bake in a
preheated 400 degrees F. oven for 12 minutes. Serve hot.
VARIATIONS: Use 1
13-oz can of chili beans in place of the meat mixture (or
1 13-oz can of
baked beans, and frankfurters or hot dogs that have been
cut into pieces)
in place of the meat mixture. You can also add green bell
pepper or a hot
pepper to the above recipe with good results.
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Title:
Cheddar Crackers
Categories: Breads, Crackers, Cheese
Servings: 6
1/2 c Butter Or Margarine 1 1/2 c Unbleached Flour; Sifted
1/2 ts Salt 1 ts Baking Powder
1 ds Cayenne Pepper 2 c Cheddar; Extra Sharp, *
* The Extra Sharp Cheddar Cheese should be finely grated.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Stir the dry ingredients into a bowl and then cut in the
butter to resemble
cornmeal. Blend in the cheddar cheese with a fork until
well blended. Mix
in the remaining ingredients and shape into 1 1/2 to 2-inch
rolls. Chill
for 30 to 40 minutes in the refrigerator and then slice
each roll into
slices about 1/4-inch thick. Bake on an ungreased cookie
sheet at 400
degrees F for about 10 minutes. Remove from cookie sheet
and let cool.
Store the cooled crackers in airtight containers in a cool
place. They will
keep for several weeks this way and if you freeze them,
they will last indefinitely.
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Title:
Cheddar-Olive Bread
Categories: Breads, Cheese, Vegetables
Servings: 6
3 c Cheddar; Sharp, Grated 3 oz Pimento-StuffedOlives;Sliced
1 c Mayonnaise 1 French Bread; Loaf, Unsliced
Mix the cheese, olives, and mayonnaise together. Spread
on the cut surface
of the French Bread, which has been sliced horizontally.
Bake at 350
degrees F for 20 to 30 minutes, then slice into thick slices
and serve hot.
Title: Chili-Cheese Bread
Categories: Breads, Vegetables
Servings: 6
3 c Monterey Jack Cheese; Grated 4 oz Chiles; Chopped, *
1 c Mayonnaise 1 French Bread; Loaf, Unsliced
* You can use one can of sweet green chiles or jalapenos
that have been
chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Mix the cheese, peppers, and mayonnaise, blending well.
Spread on the cut
surface of the French bread, which has been sliced in half
horizontally.
Bake at 350 degrees F for 20 to 30 minutes and cut into
thick slices and serve hot.
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Title:
Cheddar Fans
Categories: Breads, Cheese, Quickbreads
Servings: 4
5 oz Cheddar; Sharp, Grated 2 c Unbleached Flour; Sifted
1 tb Baking Powder 1 ts Salt
1/2 c Butter Or Shortening 1/2 c Milk
Butter; Softened Butter; Melted
Grease the bottoms of 12 muffin pan cups. Grate the cheese
into a bowl, if
not already grated and set aside. Sift the flour, baking
powder and salt
into a bowl. Cut in the shortening with a pastry blender
or two knives,
until the mixture resembles coarse corn meal. Make a well
in the center of
the mixture and add the milk all at once. Stir with a fork
until the dough
forms a ball. Gently form the dough into a ball and put
on a lightly
floured surface. Knead it lightly with the fingertips 10
or 15 times. Roll
the dough into a 12 X 10-inch rectangle about 1/4-inch thick.
Cut into 5
strips and spread with the softened butter. Sprinkle four
strips with the
grated cheddar cheese and stack the four on top of one another
and top with
the fifth strip. Cut into 12 equal pieces and place on end
in the muffin
cups. Brush the tops of the rolls with the melted butter.
Bake at 450
degrees F. for 10 to 15 minutes or until the biscuits are
golden brown.
Serve hot with butter. Makes 1 dozen Cheddar Fans.
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Title:
Little Cheddar Biscuits
Categories: Breads, Cheese, Quickbreads
Servings: 8
2 c Unbleached Flour 1 ts Mustard; Dry
1 ts Paprika 1/4 ts Baking Powder
1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated
1 ts Worcestershire Sauce
Combine the flour, dry mustard, paprika and baking powder
in a medium bowl.
Beat the butter, either by hand or with an electric mixer
at medium speed,
until light and fluffy. Slowly beat in the cheddar cheese
and
Worcestershire sauce. Gradually add the flour mixture, stirring
with a
fork, until well blended. On a lightly floured surface,
shape the dough
into a long roll about 1 3/4-inches in diameter. Wrap in
plastic wrap or
foil. Place on a platter and refrigerate for at least 2
hours, better
overnight. Preheat the oven to 325 degrees F. Slice the
dough about 1/3
inch thick. With your hands, roll each slice into a ball.
Flatten slightly
and place on an ungreased baking sheet about 2 inches apart.
Bake 8 minutes
in the preheated oven. Biscuits will only brown slightly
on the bottom.
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Title:
Cheddar Biscuits
Categories: Breads, Cheese, Quickbreads
Servings: 8
2 c Unbleached Flour; Sifted 4 ts Baking Powder
1/2 ts Salt 1 c Cheddar; Sharp, Grated
1/4 c Butter 2/3 c Milk
Sift the flour, baking powder, and salt together and mix
with the grated
cheddar cheese. Cut the butter into the dry ingredients,
add the milk and
mix quickly but thoroughly. The dough should be soft. Turn
onto a floured
board and knead lightly for a few seconds. Pat to a 3/8-inch
thickness and
cut. Bake on a baking sheet in a hot-oven (450 degrees F.)
about 30
minutes or until lightly browned. Serve hot.
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Title:
Cheddar Pinwheels
Categories: Breads, Cheese, Quickbreads
Servings: 6
2 c Unbleached Flour; Sifted 1/2 ts Salt
1 tb Baking Powder 1/4 c Butter
2/3 c Milk 1 c Cheddar; Extra Sharp, Grated
Sift the flour, salt, and baking powder together in a mixing
bowl and then
cut into the butter. Add the milk and stir together quickly
but
thoroughly. Turn out on a floured board and knead for 30
seconds then roll
out to a 1/8-inch thickness. Spread with the grated cheese
and roll up
tightly like cinnamon rolls. Cut into 3/4-inch slices and
transfer to
baking sheets and bake in a moderate oven (375 degrees F.)
for 20 minutes
or until delicately browned.
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Title:
Cheddar Bread Ring
Categories: Cheese, Breads, Yeast bread
Servings: 4
2 3/4 c Bread Flour 2 tb Sugar; Granulated
1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk
3/4 ts Salt 1 c Milk
2 tb Butter 1 1/2 c Cheddar; Sharp, Shredded
Butter
NOTE: You can use Unbleached All-Purpose flour in this recipe
and up to
3 cups total.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Combine 1 1/2 cups of the flour, the sugar, undissolved
yeast and salt
thoroughly in a large bowl. Heat the milk and butter together
until very
warm (115-125 degrees F.). Gradually add to the dry ingredients
and beat
at medium speed on an electric mixer for 2 minutes, scraping
the bowl
occasionally. Add 1/2 cup of the flour and the cheese. Beat
fir 2 minutes
on high speed on the mixer, scraping the bowl occasionally.
Stir in enough
additional flour to make a stiff but light dough. Turn the
dough out onto
a lightly floured surface and knead until smooth and elastic,
5 to 8
minutes. Place in a greased bowl, turning once to grease
the top. Cover
with a dishtowel that has been soaked in hot water and then
wrung out until
almost dry. Let rise in a warm place until doubled in bulk,
about 1 hour.
Punch the dough down and turn out on a lightly floured surface
and shape
into a 20-inch rope. Place seam side down in a buttered
6 1/2 cup ring
mold, pinching the ends together. Cover and let rise in
warm place until
nearly doubled in bulk, about 35 to 40 minutes. Bake in
a preheated 350
degree F. oven for 25 to 30 minutes. Remove from the ring
mold. NOTE: For
a softer crust, brush with melted butter while still hot.
Crust will become
crisp when cool if you do not.
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Title:
Golden Spoon Bread
Categories: Breads, Cheese, Quickbreads
Servings: 6
10 oz Cheddar; Sharp, Grated 2 c Milk
4 Egg Yolks; Lg 1 c Corn Meal; Yellow
1/4 c Butter 1 ts Sugar
1/2 ts Salt 4 Egg Whites; Lg
Thoroughly grease a 1 1/2-quart casserole dish. Place the
cheddar in a
small bowl and set aside. Scald the milk in the top of a
double boiler.
Meanwhile beat the egg yolks until thick and lemon-colored
then set them
aside. When the milk is scalded, add the corn meal very
gradually,
stirring constantly. Stir until the mixture thickens and
becomes smooth.
Remove the top of the double boiler from the simmering water
and gradually
add the beaten egg yolks, stirring constantly. Mix in the
grated cheese,
butter, sugar and salt. Beat the egg whites, in a small
bowl, until round
peaks are formed. Gently spread the beaten egg whites over
the corn meal
mixture then carefully fold together until just blended.
Turn the mixture
into the greased casserole dish. Bake at 375 degrees F.
for 35 to 40
minutes or until a wooden pick or cake tester comes out
clean when inserted
in the center of the dish. Serve piping hot with butter
and maple syrup or honey.
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Title:
Cheddar Dumplings
Categories: Breads, Cheese, Main dish, Quickbreads
Servings: 4
16 oz Cheddar; Md, Shredded 2 Eggs; Lg
1 c Unbleached Flour 1 ts Salt
3 qt Boiling Water 1/2 c Butter
1/2 pt Sour Cream
---------------------------------GARNISHES---------------------------------
Paprika Parsley
Mash the cheddar cheese and add the eggs mixing well.
Stir in the flour
and salt. Drop by TBLS into the rapidly boiling water
then cover and boil
for 15 minutes. Drain and serve with melted butter and
sour cream.
Sprinkle with chopped parsley or paprika, if desired.
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Title:
Golden Cheddar Corn Bread
Categories: Breads, Cheese, Side dishes, Quickbreads
Servings: 6
1 c Corn Meal; White If Poss. 1 c Unbleached Flour
1 tb Baking Powder 1 1/2 ts Salt
10 oz Cheddar; Sharp, Shredded 1 c Milk
1/4 c Butter, Melted 1 Egg; Lg, Beaten
Combine the dry ingredients and then stir in the cheddar
cheese. Combine
the milk, butter and egg then add them to the dry ingredients,
mixing until
just moistened. Pour into a greased 8-inch square baking
pan and bake at
425 degrees F for 35 minutes. Serve hot.
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Title:
Apple-Cheddar Muffins
Categories: Breads, Cheese, Fruits, Quickbreads
Servings: 4
1/2 c Shortening 1/2 c Sugar; Granulated
2 Eggs; Lg 1 1/2 c Unbleached Flour
1 ts Baking Soda 1 ts Baking Powder
1/2 ts Salt 3/4 c Oats; Quick Cooking
1 c Apples; Finely Chopped 2/3 c Cheddar; Sharp Coarse Grate
1/2 c Pecans; Chopped 3/4 c Milk
Apple Slices; * Butter; Melted
Cinnamon-Sugar Mixture
* You should have 12 to 15 thin slices of unpeeled red apple
for this
recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat the oven to 400 degrees F. Cream the shortening
and sugar together
and add the eggs, one at a time, beating well after each
addition. Combine
the flour, baking powder, baking soda, and salt in a mixing
bowl, mix
lightly. Gradually stir the flour mixture into the shortening
mixture. In
this order, add the oats cheddar and pecans, mixing well
after each
addition. Gradually add the milk, stirring until all the
ingredients are
just moistened. Grease the muffin pans and fill each cup
2/3rds full of
batter. Dip the apple slices in the melted butter and then
into the
cinnamon-sugar. Press 1 apple slice into the top of each
muffin. Sprinkle
lightly with cinnamon-sugar and bake for 25 minutes in the
preheated oven,
or until golden brown.
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Title:
Quick Cheddar Bread
Categories: Breads, Cheese, Quickbreads
Servings: 4
3 3/4 c Unbleached Flour 5 ts Baking Powder
1/2 ts Salt 1/3 c Butter
2 1/2 c Cheddar; Sharp 1 1/2 c Milk
2 Eggs; Lg, Slightly Beaten
Combine the dry ingredients, then cut the butter into the
flour until the
mixture resembles coarse crumbs, then add the cheddar cheese.
Combine the
milk and eggs then add the mixture to the cheddar mixture.
Stir until just
moistened, then spoon into a greased 9 X 5-inch loaf pan.
Bake at 375
degrees F. hour. Remove from the pan immediately and let
cool on a wire rack.
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Title:
Cheesy Corn Bread
Categories: Breads, Cheese, Quickbreads
Servings: 6
1 c Unbleached Flour 1 c Corn Meal; White Or Yellow
2 tb Sugar 1 tb Baking Powder
1 ts Salt 1/4 ts Mustard; Dry
2 c Cheddar; Sharp, Shredded 1 Egg; Lg, Slightly Beaten
1 c Milk 1/4 c Vegetable Oil
Combine the dry ingredients, then stir in the cheddar cheese.
Combine the
egg with the milk and oil. Stir into the cheddar mixture,
mixing until
just moistened. Pour the mixture into a greased 9-inch square
baking pan.
Bake at 425 degrees F. for 20 minutes. Cool slightly and
cut into
squares, then serve warm.
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Title:
Cheddar Squares
Categories: Breads, Cheese, Quickbreads, Vegetables
Servings: 6
2 c Unbleached Flour 1 tb Baking Powder
1 ts Salt 1/3 c Butter
1 c Cheddar; Sharp, Shredded 1/2 c Onion; Chopped
2 tb Pimento; Chopped 2/3 c Milk
Combine the dry ingredients, then cut the butter into the
dry mixture until
it resembles coarse crumbs. Add the cheddar, onion, and
pimento, mixing
well. Add the milk, mixing until just moistened. Spread
the dough in a
9-inch square baking pan and bake at 450 degrees F. for
25 to 30 minutes or
until a wooden pick inserted in the center comes out clean.
Cool slightly
and cut into squares. Serve warm.
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Title:
Cheddar Date Nut Loaf
Categories: Breads, Cheese, Fruits, Quickbreads
Servings: 4
8 oz Dates; Finely Chopped 2 tb Butter
3/4 c Water; Boiling 1 3/4 c Unbleached Flour; Sifted
1/4 ts Salt 1 ts Baking Soda
1/2 c Sugar; Granulated 1 Egg; Lg, Well Beaten
4 oz Cheddar Md, Shredded 1 c Walnuts; Chopped
Preheat the oven to 325 degrees F. Place the dates and butter
in a small
bowl and pour the boiling water over them. Let stand for
5 minutes. Stir
the dry ingredients together in a large bowl. Add the date
mixture, egg,
cheddar and nuts. Mix until just blended and spoon the mixture
into a well
greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake
for 50 to 60
minutes in the preheated oven or until a wooden pick inserted
in the center
of the loaf comes out clean. Turn out onto a rack and cool
before slicing.
NOTE: The flavor improves is the bread stands overnight
before serving.
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Title:
No-Knead Cheddar Rolls
Categories: Breads, Cheese, Yeast bread
Servings: 8
1 1/2 c Unbleached Flour; Unsifted 1 pk Active Dry Yeast;
OR
1 tb Active Dry Yeast; Bulk 3 tb Sugar
1 ts Salt 3/4 c Milk
1/2 c Water 3 tb Butter
1 c Unbleached Flour; Unsifted 1 c Cheddar; Sharp, Grated
1/4 c Butter 1 Egg Yolk; Lg
1 tb Milk
Place the grated cheese in a small bowl and cover to prevent
drying then
set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar,
and salt in a
large mixer bowl, blending thoroughly. Measure 3/4 c of
milk, water, and
butter into a saucepan and heat until the liquids are warm,
115 to 120
degrees F.. Gradually add the liquids to the dry ingredients
in the mixer
bowl, beating for 2 minutes at medium speed of the electric
mixer, scraping
the bowl occasionally. Add and beat in 1 cup of unsifted
flour at high
speed. Beat for 2 minutes, scraping the bowl occasionally.
Mix in enough
additional flour (1/2 to 1 cup unsifted) to make a soft
dough. (Dough will
be slightly sticky.) Put the dough into a greased deep bowl.
Cover with
waxed paper and a clean towel and let stand in a warm place
until the dough
has doubled, 45 to 60 minutes. Generously grease several
baking sheets.
Melt the butter and set aside. Punch the dough down wit
a fist and turn
the dough out onto a lightly floured surface. Divide the
dough into two
equal portions. Set one portion aside. Roll the dough into
a rectangle 16
X 8-inches. Brush with about one-half of the melted butter.
Sprinkle with
about one half of the grated cheddar cheese. Cut crosswise
into 8 equal
portions. Cut into halves lengthwise. Fold each strip into
thirds,
lapping each side portion over the center third. Place the
rolls on a
baking sheet. Repeat for the other half of the dough. Beat
the egg yolk
with the tbls of milk, slightly. Brush the tops of the rolls
with the egg
yolk mixture. Let rise until doubled, about 30 minutes.
Bake at 425
degrees F. for about 8 minutes or until rolls are golden
brown. Serve rolls hot.
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Title:
Panhandle Cornbread
Categories: Breads, Cheese, Quickbreads, Vegetables
Servings: 4
1 c Corn Meal; Yellow 1 tb Baking Powder
1 c Cheddar; Sharp, Shredded 2 Eggs; Lg, Beaten
1/2 c Vegetable Oil 1 c Dairy Sour Cream
8 oz Corn; Cream Style, 1 Cn 4 oz Green Chile Peppers; Chopped
Preheat the oven to 400 degrees F. and generously grease
a 12 cup bundt or
9-inch tube pan; set aside. In a large bowl, combine the
cornmeal and
baking powder. Stir in the cheddar. In a medium bowl, beat
the eggs, oil,
sour cream, corn and chiles together. Add to the cornmeal
mixture. Stir
until just moistened and then spoon the batter into the
prepared pan. Bake
for 40 to 50 minutes in the preheated oven until a wooden
pick inserted in
the center comes out clean. Cool on a rack for 10 minutes
then invert over
a serving plate.
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Title:
Hearthside Cheddar Bread
Categories: Breads, Cheese, Fruits, Quickbreads
Servings: 4
2 1/2 c Unbleached Flour 1/2 c Sugar
2 ts Baking Powder 1 ts Salt
1/2 ts Cinnamon; Ground 3/4 c Milk
1/4 c Vegetable Oil 2 Eggs; Lg
1 1/2 c Apples; Cooking, * 2 c Cheddar; Sharp, Shredded
3/4 c Walnuts Or Pecans; Chopped
* Apples should be the cooking type (sour not sweet eating
apples).
They should be peeled, cored, and chopped.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat the oven to 350 degrees F. and grease and flour
a 9 X 5-inch loaf
pan. In a large bowl, combine the flour, sugar, baking powder,
salt and
cinnamon. Make a well in the center of the dry ingredients
and add the
milk, oil, and eggs. Stir until thoroughly combined. Gently
stir in the
chopped apples, cheddar cheese, and nuts. Bake for 1 hour
and 15 minutes
in the preheated oven until loaf is browned and sounds hollow
when tapped
on the bottom. Cool in the pan on a rack for 5 minutes.
Remove from the
pan and cool to room temperature, on a wire rack, before
slicing.
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Title:
Sunrise Popovers
Categories: Breads, Cheese, Quickbreads
Servings: 8
4 tb Vegetable Shortening 1 1/3 c Unbleached Flour
1/2 ts Salt 2/3 c Milk
2/3 c Water 4 Eggs; Lg
1/2 c Cheddar; Sharp, Shredded
Preheat the oven to 375 degrees F. Place eight 6-oz custard
cups on a
large baking sheet. Spoon 1 1/2 tsp of shortening into the
bottom of each
custard cup and set aside. Combine the flour and salt in
a large bowl,
then gradually stir in the milk and water until well blended.
Beat in the
eggs, 1 at a time, beating until smooth after each addition.
Fold in the
cheddar cheese. Place the baking sheet with the custard
cups in the
preheated oven for 3 to 5 minutes until the shortening melts
and the
custard cups are hot. Fill the custard cups 1/2 to 2/3rds
full with the
batter. Bake for 45 minutes in the preheated oven, without
opening the
oven door until the popovers rise and turn golden brown.
If not golden
brown after 45 minutes, bake for an additional 5 minutes.
Serve piping hot.
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Title:
Polka Dot Quick Bread
Categories: Breads, Cheese, Quickbreads, Fruits
Servings: 4
2 c Cranberries; Fresh Or Frozen 1 c Milk
1 Egg; Lg, Slightly Beaten 1/4 c Butter; Melted
1 tb Orange Peel; Grated 2 c Unbleached Flour
1 c Sugar 1 tb Baking Powder
1/2 ts Salt 1 1/2 c Cheddar; Md, Shredded
1/2 c Walnuts; Coarsely Chopped
Preheat the oven to 350 degrees F. then grease a 9 X 5-inch
loaf pan; set
aside. Cut the cranberries in half and set aside in a small
bowl. In a
medium bowl, combine the milk, egg, butter, and orange peel
and set aside.
Sift the flour, sugar, baking powder, and salt into a large
bowl. Add the
halved cranberries, cheese and nuts. Toss with a fork to
distribute. Add
the milk mixture all at once and stir the flour mixture
until just
moistened. Turn into the prepared loaf pan and bake for
1 hour and 15
minutes in the preheated oven or until a wooden pick inserted
in the center
comes out clean. Cool in the pan on a rack for 10 minutes,
then remove
from the pan. Cool to room temperature on the wire rack
before slicing.
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Title:
Cheddar Braids
Categories: Breads, Cheese, Yeast bread
Servings: 8
1 c Water; Warm, 110-115 Deg. F. 1 pk Active Dry Yeast;
OR
1 tb Active Dry Yeast; Bulk 3 1/2 c Unbleached Flour; *
1 ts Sugar 1 1/2 ts Salt
3/4 c Butter; Room Temperature 4 Eggs; Lg, Room Temperature
6 oz Cheddar; Extra Sharp, Diced 1 Egg; Lg
1 tb Milk 2 tb Celery Seeds
* You can use up to 4 1/2 cups of flour in this recipe depending
on the
weather.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Pour the warm water into a warm bowl and add the yeast.
Stir to dissolve
then let stand until light and puffed, about 5 minutes.
Add 1 1/2 cups of
the flour, sugar and salt. Beat with an electric mixer on
the lowest speed
for 1 minute. Beat on medium speed for 2 minutes longer.
Add the butter
to the yeast mixture and beat for another 1 minute. On the
lowest speed on
the mixer, beat in 1 egg and 1/2 cup of flour until well
blended, repeating
until the 4 eggs are used up and enough flour has been added
to make a soft
sticky dough. Continue to beat with the mixer or by hand,
until the dough
is glossy and elastic and pulls away from the side of the
bowl. Stir in the
cheddar cheese by hand. Cover and let rise in a warm place
free from
drafts until doubled in bulk, about 2 1/2 to 3 hours. When
the dough has
doubled in bulk, punch down and place in the refrigerator
for at least 5
hours or better, overnight. Remove the dough from the refrigerator.
Divide
in half and cover and refrigerate the second ball of dough.
Knead the
remaining ball of dough on a lightly floured surface until
soft and
pliable. Divide the dough into 3 equal parts and roll each
piece into a
rope 12 to 16-inches long. Braid the ropes, starting in
the middle and
working toward each end. Pinch the ends together so seal
them. Grease a
large baking sheet and place the finished braid on one side
of the sheet.
Repeat with the refrigerated dough. In a small bowl beat
the egg and milk
together. Brush the braids with the egg mixture and let
the braids rise in
a warm place, free from drafts, until dough in bulk, about
1 1/2 to 2
hours. Do not cover. Midway through the rising time, brush
with the egg
mixture again. Preheat the oven to 400 degrees F. When fully
risen, brush
with the egg mixture for a final time and sprinkle evenly
with the celery
seeds. Bake for 40 minutes in the preheated oven until a
wooden skewer or
pick inserted in the braid comes out dry. Remove from the
oven and from the
baking sheet. Cool to room temperature, on wire racks, before
slicing.
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Title:
Crusty Cheddar Bread
Categories: Breads, Cheese, Yeast bread
Servings: 4
1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk
1/4 c Water; Warm, 110-115 Deg. F. 1 c Cottage Cheese; *
1 tb Sugar 1 1/4 ts Salt
1 Egg; Lg. 2 1/4 c Unbleached Flour; Unsifted,*
1 tb Butter; Room Temperature 1 c Cheddar; Sharp, Grated
* The cottage cheese should be the small curd kind at room
temperature. **
You can use up to an extra 1/4 cup of flour in this recipe
depending on
the weather.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sprinkle the yeast over the warm water and let stand 5 minutes.
Gently
stir to completely dissolve. With an electric mixer, blend
the softened
yeast into the cottage cheese, sugar, salt and egg. Add
the flour in 1/2
cup portions to form a stiff but light dough and let rise
in a warm place
until doubled in bulk. Butter a 1 1/2 quart casserole dish
and stir the
dough down, then add 1 cup of the grated cheddar cheese.
Turn into the
buttered dish. Let rise 30 to 40 minutes longer or until
almost doubled in
size. Preheat the oven to 350 degrees F. and bake for 40
to 50 minutes or
until golden brown. Brush the top with butter.
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Title:
Sourdough Starter #1
Categories: Breads
Servings: 1
2 c Unbleached Flour 1 pk Active Dry Yeast
Water To Make Thick Batter
Mix Flour with yeast. Add enough water to make a thick batter.
Set in
warm place for 24 hours or until house is filled with a
delectable yeasty smell.
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|
Title:
Sourdough Starter #2
Categories: Breads
Servings: 1
2 c Unbleached Flour Water To Make Thick Batter
Mix flour and water to make a thick batter. Let stand uncovered
for four
or five days, or until it begins working. This basic recipe
requires a carefully scalded container.
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|
Title:
Sourdough Starter #3
Categories: Breads
Servings: 1
2 c Unbleached Flour Warm Milk To Make Thick Bat.
This starter is the same as starter #2 but uses warm Milk
instead of water.
Use the same instructions.
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|
Title:
Sourdough Starter #4
Categories: Breads
Servings: 1
Unbleached Flour Potato Water
Boil some potatoes for supper, save the potato water, and
use it lukewarm
with enough unbleached flour to make a thick batter. without
yeast. This
is a good way to make it in camp, where you have no yeast
available and
want fast results. This is also the way most farm girls
made it in the
olden days. Let stand a day or so, or until it smells right.
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Title:
Sourdough Starter #5
Categories: Breads
Servings: 1
4 c Unbleached Flour 2 tb Salt
2 tb Sugar 4 c Lukewarm Potato Water
Put all ingredients in a crock or large jar and let stand
in a warm place
uncovered several days. This is the authors last choice
for making a starter, but seems to be in all the cookbooks
dealing with Sourdough Starters. Use only as a last resort.
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Title:
Sourdough Starter #6
Categories: Breads
Servings: 1
1 c Milk 1 c Unbleached Flour
Let milk stand for a day or so in an uncovered container
at room
temperature. Add flour to milk and let stand for another
couple of days.
When it starts working well and smells right, it is ready
to use. NOTE: All
containers for starters not using yeast, must be carefully
scalded before
use. If you are carless or do not scald them the starter
will fail.
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Title:
Sourdough Pancakes #4
Categories: Breads
Servings: 4
1 c Buttermilk Pancake Mix 1/2 c Active Starter
1/2 c Milk 1 Large Egg
1 tb Cooking Oil 1/2 ts Baking Powder
Mix well and let stand a few moments. Drop by large spoonsful
on hot
griddle. NOTE: Berries of all kinds can be added to these
recipes.
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|
Title:
Sourdough Pancakes #5
Categories: Breads
Servings: 6
3 Large Eggs, Well Beaten 1 c Sweet Milk
2 c Active Starter 1 3/4 c Unbleached Flour
1 ts Baking Soda 2 ts Baking Powder
1 1/2 ts Salt 1/4 c Sugar
Beat eggs. Add milk and starter. Sift together the flour,
soda, baking
powder, salt, and sugar. Mix together. Drop onto hot griddle
by large
spoonsful. NOTE: If ungreased griddle is used add 1/4 c
Melted Fat to the
above recipe. Bacon fat give a great taste.
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|
Title:
Sourdough French Bread
Categories: Breads
Servings: 18
1 pk Active Dry Yeast 1/4 c Warm Water (110 to 115 F)
4 1/2 c Unbleached Flour, Unsifted 2 tb Sugar
2 ts Salt 1 c Warm Water
1/2 c Milk 2 tb Vegetable Oil
1/4 c Sourdough Starter
Dissolve yeast in warm water. Add the rest of the ingredients.
Mix and
knead lightly and return to the bowl to rise until double.
Turn out onto
floured board and divide dough into two parts. Shape dough
parts into
oblongs and then roll them up tightly, beginning with one
side. Seal the
outside edge by pinching and shape into size wanted. Place
loaves on
greased baking sheet and let rise until double again. Make
diagonal cuts
on top of loaves with razor blade or VERY SHARP knife and
brush lightly
water for crisp crust. Bake at 400 degrees F for about 25
minutes, or
until brown and done. NOTE: Makes 2 loaves at 18 slices
each. Also note the
the serving sizes in all of these recipes is guesstamate.
It all depends on
the serving size you select.
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|
Title:
The Doctor's Sourdough Bread
Categories: Breads
Servings: 18
1 c Sourdough Starter 2 c Warm Water
2 c Warm Milk 1 tb Butter
1 pk Active Dry Yeast 1/4 c Honey
7 c Unbleached Flour 1/4 c Wheat Germ
2 tb Sugar 2 ts Salt
2 ts Baking Soda
Mix the starter and 2 1/2 Cups of the flour and all the
water the night
before you want to bake. Let stand in warm place overnight.
Next morning
mix in the butter with warm milk and stir in yeast until
until dissolved.
Add honey and when thoroughly mixed, add 2 more cups of
flour, and stir in
the wheat germ. Sprinkle sugar, salt, and baking soda over
the mixture.
Gentlypress into dough and mix lightly. Allow to stand from
30 to 50
minutes until mixture is bubbly. Add enough flour until
the dough cleans
the sides of the bowl. Then place the dough on a lightly
floured board and
kead 100 times or until silky mixture is developed. Form
into 4 1-lb
loaves, place in well-greased loaf pans 9 x 3 size. Let
rise until double,
about 2 to 3 hours in a warm room. Then bake in hot oven,
400 degrees F,
for 20 minutes. Reduce oven temp. to 325 degrees F. and
bake 20 minutes
longer or until thoroughly baked. Remove from pans and place
loaves on rack
to cool. Butter tops of loaves to prevent hard crustyness.
Makes 4 1-lb Loaves
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|
Title:
Honeymoon Sourdoughs
Categories: Breads
Servings: 4
1 c Active Starter 1 1/4 c Prepared Biscuit Mix
1/2 ts Baking Powder 1 tb Cooking Oil
Mix all ingredients thoroughly and turn out onto a floured
board, knead
lightly and then roll out gently and cut into biscuits.
Brush lightly with
melted butter or margarine. Place of greased cookie sheet
and bake at 450
degrees for about 15 minutes. Makes 9 Large biscuits.
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Title:
Aunt Cora's Biscuits
Categories: Breads
Servings: 4
1 1/2 c Sifted Unbleached Flour 3 ts Baking Powder
1 ts Salt 1 1/2 ts Baking Soda *
2 tb Sugar 1/4 c Shortening, Melted
1 1/2 c Sourdough Starter
* More Baking Soda may be added if the starter if very sour.
Place flour
in bowl, add starter in a well, then add melted shortening
and dry
ingredients. Mix lightly and turn out onto a lightly floured
board and
knead until the consistency of bread dough, or of a satiny
finish. Pat or
roll out dough to 1/2 inch thickness, cut and put on a greased
pan. Coat
all sides of biscuits with melted butter. Let rise over
boiling water for
1/2 hour. Bake at 425 degrees F for 15 to 20 minutes.
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|
Title:
Mary Rogers's Sourdough Biscuits
Categories: Breads
Servings: 4
1/2 c Active Starter 1 c Milk
2 1/2 c Flour 1/3 c Lard or Shortening
1 tb Sugar 3/4 ts Salt
2 ts Baking Powder 1/2 ts Baking Soda
1/4 ts Cream Of Tartar
At bedtime make a batter of the half cup of starter, cup
of milk, and 1 cup
of the flour. Let set overnight if the biscuits are wanted
for breakfast.
If wanted for noon, the batter maybe mixed in the morning
and set in a warm
place to rise. However, unless the weather is real warm,
it is always all
right to let it ferment overnight. It will get very light
and bubbly. When
ready to mix the biscuits, sift together the remaining cup
and a half of
flour and all other dry ingredients except the baking soda.
Work in the
lard or shortening with your fingers or a fork. Add baking
soda dissolved
in a little warm water to the sponge and then add the flour
mixture. Mix
into a soft dough. Knead lightly a few times to get in shape.
Roll out to
about 1/2 inch thickness or a little thicker,and cut with
a biscuit cutter.
Place close together in a 9 x 13-inch pan, turning to grease
tops. Cover
and set in a warm place to rise for about 45 minutes. Bake
in a 375 degree
oven for about 30 to 35 minutes. Leftovers are good split
and toasted in a
sandwich toaster.
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|
Title:
Sheepherder Bread
Categories: Breads
Servings: 18
1 1/2 c Active Sourdough Starter 4 c Unbleached Flour
2 tb Sugar 2 tb Shortening, Melted
1 ts Salt 1/4 ts Baking Soda
Into a large bowl, sift the dry ingredients, and dig a well
in the center
of the sourdough starter. Blend the dry mix into the starter
from the
edges with enough flour to knead until smooth and shiny.
Place in greased
bowl and let rise until almost double. Shape into 2 loaves
and place in
greased bread pans. Bake at 375 degrees F until done.
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|
Title:
Sourdough Sams
Categories: Breads
Servings: 4
1/2 c Active Sourdough Starter 1/2 c Sugar
2 tb Shortening 2 c Unbleached Flour
1 ts Baking Powder 1 Large Egg
1/2 ts Nutmeg 1/4 ts Cinnamon
1/2 ts Baking Soda 1/2 ts Salt
1/3 c Buttermilk or Sour Milk
Sift dry ingredients, stir into liquid, roll out and cut
with regular donut
cutter. Then heat some oil in a deep fryer to 390 degrees
F and fry. Makes
about 17 Doughnuts with holes. Just before serving dust
with powdered or
cinnamon sugar. NOTE: These doughnuts are virtually greasless.
And if you
want you can make several batches at a time and freeze.
They keep well and
to me taste after a while in the freezer. Take out as many
as needed and
thaw and put sugar on or eat plain.
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|
Title:
100% Whole Wheat Bread
Categories: Breads, Yeast
Servings: 6
2/3 c Water 3 pk Yeast
1 tb Sugar 8 c Scalded milk
2/3 c Shortening 1 c Sugar
1/2 c Molasses 2 tb Salt
12 c Whole wheat flour
Dissolve yeast in 2/3 c water while your milk is cooling.
Dissolve 1 cup
sugar in the hot milk. Stir all ingredients in large bowl,
turn out and
knead about 5 minutes, adding flour if needed. Knead about
5 minutes. Let
rise until doubled in bulk, about 1 1/2 to 2 hours. Knead
down and shape
into 6 loaves, let rise until doubled in pans. Bake at 375
degrees F. for
40 minutes. Turn out on wire rack and let cool to cold before
slicing, if
you can. NOTE: Raisins and/or walnuts can be added for a
change. Also this
bread freezes well.
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|
Title:
Bacon, Cheese, And Tomato Sandwiches
Categories: Vegetables, Breads
Servings: 3
3 Slices bacon 3 Slices rye bread, toasted
2 tb Mayo. or salad dressing 1/2 ts Dried dill weed
1 Large tomato, sliced 3 Slices swiss cheese
Place bacon on microwave rack in glass dish. Cover loosely
and microwave
until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise;
sprinkle
with dill. Place toast slices on serving plate; top with
tomato and cheese
slices. Crumble bacon and sprinkle over top. Microwave uncovered
on high
(100%) until cheese begins to melt, 1 to 1 1/2 minutes.
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|
Title:
Corn Bread
Categories: Penndutch, Breads
Servings: 1
1 c Cornmeal, yellow *or:
1 c Cornmeal, white 4 tb Sugar
1 ts Salt 1 Egg, well beaten
1 c Milk, skim 1 c Flour
4 ts Baking powder 2 tb Butter, melted
Add the sugar and salt to the cornmeal. Beat the egg well
and pour into the
milk; stir this mixture into the meal, beating thoroughly.
Sift the flour
and baking powder into the meal, add the melted butter and
beat hard. Pour
the mixture into a greased pan and bake at 400-F until brown.
To make a
thin crisp Johnny Cake, use an oblong pan and spread batter
thinly. For a
soft loaf, spread batter thickly. Source: Pennsylvania Dutch
Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.
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|
Title:
Ham And Cheese With Coleslaw
Categories: Main dish, Vegetables, Breads
Servings: 4
2 tb Margarine or butter 1/2 ts Prepared mustard
4 Slices rye bread, toasted 4 Slices cooked ham
1 Large tomato, sliced 4 Slices cheese
1 c Coleslaw
Microwave margarine uncovered in custard cup on high (100%0
until softened,
15 to 30 seconds. Blend in mustard. Spread margarine on
one side of each
toast lsice. Place slices buttered sides up on serving plate;
top with ham
tomato and cheese slices. Microwave uncovered until cheese
begins to melt,
1 1/2 to 2 minutes. Top each sandwich with a spoonful of
coleslaw.
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|
Title:
High-Protein Muffins
Categories: Muffins, Breads, Breakfast
Servings: 10
1 1/2 c Raisins 1 3/4 c Milk
1 c Stirred whole wheat flour 1 c Soy flour
1 c Toasted wheat germ 4 ts Baking powder
1 1/2 ts Ground nutmeg 3/4 ts Salt
4 Large eggs, slightly beaten 2/3 c Honey
2/3 c Vegetable oil 1/4 c Dark molasses
Combine Bran Flakes, raisins and milk in large mixing bowl.
Stir together
whole wheat flour, soy flour, wheat germ, baking powder,
nutmeg and salt;
set aside. Combine eggs, honey, oil and molasses in small
bowl; blend well.
Add egg mixture to soaked bran flakes; mix well. Add dry
ingredients all atonce to bran mixture, stirring just enough
to moisten. Spoon batter intopaper-lined 3-inch muffin-pan
cups, filling 2/3rds full. Bake in 350degrees F. oven 25
minutes or until golden brown. Serve hot with butterand
homemade jelly or jam.
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|
Title:
Nifty Hamburgers On A Bun
Categories: Breads, Hamburgers, Meats
Servings: 4
8 Hamburger buns; * Prepared mustard or catsup
1 lb Lean ground beef 1/4 c Onion; chopped, 1 small
1 ts Salt 1/4 ts Pepper
* Hamburger buns should be the small ones or use 6 slices
of bread.
~---------------------------------------------------------------------
~---
Heat oven to 500 degrees F. Spread cut sides of hamburgers
buns or one
side of each bread slice with mustard. Mix meat, onion,
salt and pepper.
Spread mixture over the mustard, being careful to bring
it to the edges of
the buns. Place meat sides up on an ungreased baking sheet.
Bake until
desired doneness is reached, about 5 minutes. NOTE: If you
like, you can
have these burgers ready and waiting in the freezer for
last-minute
cooking. After spreading the meat mixture over the buns,
wrap each
securely in heavy-duty or double thickness of regular aluminum
foil and
label; freeze no longer than 2 months. To serve, unwrap
desired number of
hamburgers and bake about 10 minutes.
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|
Title:
Apple Strudel (Apfelstrudel)
Categories: Penndutch, Breads, Fruits
Servings: 1
2 1/2 c Flour 1 ts Salt
2 tb Shortening 2 Egg, slightly beaten
1/2 c Water, warm 5 c Apple, sliced
1 c Brown sugar 1/2 c Raisins
1/2 c Nuts, chopped 3 tb Butter, melted
1/2 ts Cinnamon 1 Lemon, grated rind of
Sift the flour and salt together. Cut in the 2 Tbsp shortening
and add the
eggs and water. Knead well, then throw or beat dough against
board until it
blisters. Stand it in a warm place under a cloth for 20
minutes. Cover the
kitchen table with a small white cloth and flour it. Put
dough on it. Pull
out with hands very carefully to thickness of tissue paper.
Spread with
mixture made of the sliced apples, melted butter, raisins,
nuts, brown
sugar, cinnamon and grated lemon rind. Fold in outer edges
and roll about 4
inches wide. Bake at 450-F for 10 minutes, reduce heat to
400-F and
continue to bake about 20 minutes. Let cool. Cut in slices
about 2 inches
wide. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
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|
Title:
Cinnamon Buns (The Famous Dutch Sticky Buns)
Categories: Penndutch, Breads
Servings: 1
1 c Milk, scalded 1/2 c Raisins, chopped
2 tb Currants 1/2 ts Cinnamon
Brown sugar 2 tb Citron, finely chopped
1/2 c Yeast *dissolved in:
1/4 c Water, warm 3 c Flour
1/2 ts Salt 3 tb Butter
Dissolve yeast in warm water and add to milk which has been
allowed to
become lukewarm. Add sugar (about 3 Tbsp), salt and flour,
and knead
thoroughly until it becomes a soft dough. Place the dough
in a buttered
bowl and butter the top of the dough. Cover bowl and put
in a warm place.
Permit it to stand until the dough becomes three times its
original size.
Roll until it is one fourth of an inch in thickness, brush
with butter and
spread with the raisins, currants, citron, brown sugar and
cinnamon. Roll
as a jelly roll and cut into slices 3/4 inch thick. Place
slices in
buttered pans, spread well with brown sugar, and bake at
400-F for 20 minutes.
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|
Title:
Coffee Cake (Kaffee Kuchen)
Categories: Penndutch, Breads
Servings: 1
1/2 c Butter 1 Egg, separated
1 c Sugar 2 c Milk
6 1/2 c Flour 1 c Yeast
*dissolved in: 1/3 c Water, lukewarm
Butter, melted Brown sugar
Scald the milk and set aside to cool. Cream the sugar, butter
and egg yolk.
Add to this the lukewarm milk, alternately with the flour
and the dissolved
yeast cake. Beat lightly and add the stiffly beaten egg
white. Allow this
mixture to rise over night. Flour a bake-board and take
out large spoonfuls
of the dough to which just enough flour has been added to
permit it to be
rolled into flat cakes. Spread on well-greased pie tins
and when light
(about 1-1/2 hours) brush melted butter over the top and
strew thickly with
brown sugar. If preferred, spread "rivels" on
top by combining 1/2 cup
sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together
and sprinkle on
top of cakes. Bake at 400-F about 20 minutes. Source: Pennsylvania
Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|
Title:
Dutch Schnecken
Categories: Penndutch, Breads
Servings: 1
1 c Yeast *dissolved in:
1 c Water, warm 5 tb Sugar
1/2 ts Salt 2 c Milk, warm
2 Egg, well beaten 1/2 c Butter, melted
Flour *topping:
4 tb Sugar 4 tb Butter
1 1/2 ts Cinnamon
Dissolve the yeast cake and add one Tbsp of the sugar and
the salt and
enough flour to stiffen to a sponge. Let rise for one hour,
then add the
rest of the ingredients, using enough sifted flour to make
a soft sponge.
Let rise again, then roll out dough on a floured board and
cover with a
mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon.
Roll like a
jelly roll and cut in 2 inch pieces. Place on well-greased
pans and let
rise for a third time, then bake at 400-F for 20 minutes.
Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
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|
Title:
Fastnacht Potato Cake
Categories: Penndutch, Breads
Servings: 1
2 Potato 2 Egg
1 c Sugar 1 ts Salt
1/4 ts Nutmeg 1/2 c Lard
*or: 1/2 c Other shortening
1 c Yeast *dissolved in:
1/2 c Water, warm Flour
Boil the pared potatoes in enough water to cover them. Drain
off the potato
water and save. Mash the potatoes and beat lightly. Measure
the potato
water and add more water, if necessary, to make 1 1/2 pints.
Combine with
the rest of the ingredients, using enough flour to make
a rather stiff
batter. Cover and let rise in a warm place until morning.
Knead in the
morning, adding as much flour as is necessary. Let rise
again. Spread on
well-greased tins and when light (about 1-1/4 hours) brush
melted butter
over top. Strew with "rivels" made by combining
1/2 cup sugar, 1/2 cup
flour, and 2 Tbsp butter. Source: Pennsylvania Dutch Cook
Book - Fine Old
Recipes, Culinary Arts Press, 1936.
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|
Title:
German Bread
Categories: Penndutch, Breads
Servings: 1
1/2 c Butter 3/4 c Sugar
1 c Yeast *dissolved in:
1/4 c Water, lukewarm 1 c Milk, scalded
2 Egg, well beaten 2 1/2 c Flour, bread
*to: 3 c Flour, bread
1 1/4 c Bread crumbs, soft 3 tb Brown sugar, light
1 ts Cinnamon 1/4 ts Salt
2 tb Butter, melted
Cream together the butter and sugar, add the scalded milk
and mix
thoroughly. When lukewarm, stir in the dissolved yeast,
eggs and flour
(using more flour if necessary to make a stiff batter).
Beat mixture
thoroughly, cover and let rise in a warm place about 1-1/2
hours or until
double in bulk. When light, beat again thoroughly. Grease
deep pie pan and
sprinkle lightly with flour. With a spoon, fill the pie
pans with the
dough. Sprinkle top of cakes with the following mixture:
combine the soft
bread crumbs with the melted butter, sugar, salt and cinnamon
and mix well.
Let cakes rise about 20 minutes and bake at 400-F about
20 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
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|
Title:
German Strickle Sheets
Categories: Penndutch, Breads
Servings: 1
2 c Sugar 4 Egg, well beaten
4 tb Butter 1 c Yeast
*dissolved in: 1/2 c Water, lukewarm
4 c Milk 1 ts Salt
Flour
Scald milk and add the eggs and butter. When cool, add the
dissolved yeast,
salt, sugar and enough flour to form a thin batter. Beat
all together about
7 minutes, cover well and set bowl containing mixture in
warm place for 7
or 8 hours. After time has elapsed, add enough flour to
make a soft dough,
knead lightly and set to rise again. When well-raised, roll
dough to one
inch thickness and cut in biscuit shapes. Allow to rise
a second time.
Before placing in oven, spread with the following mixture:
Mix 2 cups sugar
with 4 Tbsp flour and add 1/2 cup butter and cream well;
add 4 Tbsp boiling
water and beat mixture into a sauce. Bake at 400-F about
20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
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|
Title:
Moravian Christmas Loaf
Categories: Penndutch, Breads
Servings: 1
3 c Milk 1 c Butter
1 c Sugar 1/2 c Yeast
*dissolved in: 1/4 c Water, warm
6 c Flour 1 ts Salt
1/2 lb Raisins, chopped 1/2 lb Currants
1/4 lb Citron, chopped 1/2 c Almond, blanched, sliced
Scald 2 cups of the milk and let cool. Add the dissolved
yeast cake, 3 cups
of flour and the salt. Mix well. Cover and set aside to
rise in a warm
place, over night. In the morning, scald the other cup of
milk and add the
butter and stir until melted. Combine with the yeast mixture
and add the
sugar and the balance of the flour, kneading the dough well,
until it is no
longer sticky. Use more flour if necessary. Combine the
fruit and sprinkle
with some flour and add to the dough, mixing well. Cover
and let rise again
until double in bulk. Shape in small loaves, place in small
pans, and
sprinkle with the sliced almonds. Let rise for 2 hours.
Bake at 400-F for 40 minutes. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|
Title:
Potato Sponge Bread
Categories: Penndutch, Breads
Servings: 1
4 Med Potato 2 tb Sugar
1 tb Salt 1 c Yeast
*dissolved in: 1/2 c Water, lukewarm
4 c Flour, bread
Pare and boil the potatoes and while hot, mash finely and
rub through a
sieve or colander. Add the sugar, salt and dissolved yeast
cake. Stir flour
into the mixture, beating well. Add more flour to form soft
dough. Turn
onto a floured board and knead. Return to bowl, cover and
let rise over
night. In the morning, form into loaves, let rise until
light and bake at
350-F for 45 to 50 minutes. Source: Pennsylvania Dutch Cook
Book - Fine Old
Recipes, Culinary Arts Press, 1936.
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|
Title:
Raisin Bread
Categories: Penndutch, Breads
Servings: 1
1 Med Potato 1 qt Water
1 c Yeast 1 c Water, lukewarm
2 ts Cinnamon 1/2 ts Cloves
1 c Sugar 1 lb Raisins
1 tb Butter Flour
Pare and boil the potato in the quart of water, mash and
mix sufficient
flour with the water to form a smooth batter. Dissolve the
yeast in 1 cup
of lukewarm water and combine with the batter. Cover and
set in a warm
place and let rise for 4 hours. Add the rest of the ingredients
and knead,
adding flour as needed. Be careful not to get dough too
stiff. Let stand
for 2 hours, then form into loaves, place in bread pans
and let rise until
light. Bake at 400-F for 30 to 40 minutes. Source: Pennsylvania
Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|
Title:
Small Coffee Cakes (Kleina Kaffee Kuchen)
Categories: Penndutch, Breads
Servings: 1
1/2 c Butter and other shortening, 2 Egg
2 Egg yolk 3 tb Sugar
1/2 c Cream 2 c Flour, sifted
1 c Yeast *dissolved in:
1 c Milk, lukewarm 1/2 ts Salt
Cream the butter, sugar and salt and add the eggs and egg
yolks one at a
time, beating well after each addition. To the dissolved
yeast, add 3 Tbsp
of the flour and mix well. Combine with the first mixture.
Add the
remaining flour and cream alternately. Grease and flour
muffin tins and
fill 2/3 full of the dough. Set pans in a warm place until
dough has risen
to the tops of the pans. Bake at 400-F about 25 minutes.
Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
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Title:
Streusel Kuchen
Categories: Penndutch, Breads
Servings: 1
1/2 c Potato, mashed 1/2 c Potato water
1/2 c Butter and other shortening, 1/2 c Sugar
3 1/2 c Flour 1 c Yeast
*dissolved in: 1/2 c Water, lukewarm
2 Egg, well beaten 1/2 c Sugar
1 1/2 c Flour *topping:
1 c Flour 1/2 c Sugar
1 Egg yolk, well beaten
Mix together the mashed potatoes, potato water, shortening
and sugar. Add
to this about 3 1/2 cups flour and the dissolved yeast.
Set this dough
aside to rise in a warm place over night. The following
morning add the
eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture
to stand in a
warm place until light. Then roll out pieces 6 by 8 by 1
inch thick and
place in greased oblong pans. When cakes are ready to be
put into the oven,
brush top of cake with melted butter. Strew over the tops
of the cakes the
topping mixture. This mixture should be rubbed through a
coarse sieve. Bake
at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook
Book - Fine Old
Recipes, Culinary Arts Press, 1936.
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