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Show SSHtafl0 Rsdps Edition. ' cwpawpv c ' Magna TlnusIWsst VMsy Nsws, Dvc. 14, 2000 S Breads ?W.V.VAV.VVi Buttermilk Scones 2 Tbsjhlor 2 pkgs.) yeast (soft- 1 pkg. dry yeast dissolved in 14 cup warm water ened in 34 cup of the warm buttermilk.) 1 Qt buttermilk, wanned 2 eggs, beaten 2 Tbsp. sugar , ! '' Combine in mixing bowl: 1 cup creamed csttegs cheese heated to warm 2 Tbsp. Sugar .1 Tbsp. butter l4Tbsp.oi ' 1 top. salt 112 top. Salt 1 egg 3 tsp. baking powder . 1 Tbsp. minced ffisdou 12 tsp. soda 2 tsp. dSl weed 8 cup flour Heat buttermilk to lukewarm. 11 topi soda Soften yeast in 34 cup of the softened yeast Mix and add 214 to 212 warm buttermilk. Combine cups flour. Mix well and let sugar, beaten eggs, oil, salt, baking powder, soda and. rest of rise until light and double in buttermilk, and 4 cups of die bulk. Punch down and place in a well greased 8 inch casserole flour. Beat until well mixed. Add yeast to beat until dish. Let rise for 30 to 40 min. smooth. Add remaining flour Brush top with soft butter and until you have a soft dough. Mix sprinkle with salt -- Well. Bread Sticks , Cover, let rise until doubled. Punch down and place in refrigerator over night (optional). When ready to fry, roll out on' lightly flouted surface and cut into diamond sfikpes 'or circles. Fry in deep, hot fat (365 degrees) until golden brown on or half and half: pkg. dry yeast 34 cup water 2 Tbsp. sugar 112 tsp. salt 2 Tbsp. shortening ening, egg yolk and enough flour to make soft dough. Knead till smooth. Put in bowl, let raise till double. Punch Chewy Chex Mix 12 box Chex or Crispix cereal 12 box Golden Grahams cereal Vegetable Dip 12 c. sour cream ' . c. coconut c. silvered almonds Mix together in large' bowl and set aside. hi medium sauce pan, boil for 2 minutes, stirring constantly: 34 c. butter or margarine 2 TB. mayonnaise 1 TIL chili sauce c. sugar c. corn syrup Pour over cereal mixture and stir to coat Spread on wax paper and cool. Piace in a bowl when cooled. Shrimp Dip 1 Irg and 1 small cream cheese 1 pint whipping cream 12 cup chopped green onions 1 ran shrimp drained Whip cream until thick (not stiff). Add cream cheese, whip until fluffy. Add onion and " , TB. chopped drives TB. chopped parsley 4 TB. minced fresh green pepper ( mere to Kkhg) salt and pepper to taste .1 1 1 Mix together and chill for several hours. Serve with fresh cut vegetables or potato chips. 1 shrimp, stir until mixed. -- Deyon Spendlove ' , Crab Dip- - - 8oz. pkg. cream cheese Spread on plate about 14 thick 1- Top with: 1 can (bottle) Del Monte brand Cocktail sauce 1 12 Hour Butterhorn rolls pkg. dry yeast 12 cup margarine 34 cup warm milk . , Dissolve yeast in warm cups flour (about) 1-- 14 white roll dough in poppy seeds, sesame seeds, dill seeds, or caraway seeds and then brush on egg white. Sprinkle on garlic salt or coarse white salt water. Add melted margarine Soften dry yeast in. warm water. Stir in sugar, salt, short- 12 c. cottage cheese Variations: Before- - brushing' on egg l2cupmgar. lgg 212 ' - 3 eggs, beaten 34 top. salt DipS 1- -2 brush once more with egg white. Bake in a hot we a at 400 degrees for .15 minutes until golden brown. . 312 to 434 cup flour 14 cup warm water 1 both sides. Serve with butter and honey or fill and roll in powdered sugar. Serve while still warm. (Makes a lot You can reduce the recipe for small group.) lightly floured surface. Divide into 12 separate pieces. Stoll each piece to pencil thin grand 14 to 16 long and place ca baking sheet and brush widt egg white with 1 T. water added to it let raise in bulk again sod 1 All White, .whole wheat, can shredded crab Serve with crackers (Imitation crab may be used) - Colleen Mecham or overnight Dim onto floured 4 hours or overnight Dim oat ca down. Put in refrigerator for Dilly Casserole Bread and milk which have been cooled to luke warm. Add sugar, salt yeast and eggs. Mix well. Add flour to make a soft dough. Dough should be a little . . board and knead a few times, till easily handled. Dough will be very soft Make into butter-hor- n shape or use for sweet rolls as desired. Let rise for 4 to 6 hours. Bake at 375 for 10 to 15 min. Make 32 rolls.. Butterhorn or crescent shape: Divide dough in half and roll into a circle. .Cover with soft margarine and cut into 16 sections (pie shaped). Roll up starting with large end first place on greased pan. Pumpkin cake roll 23 c. pumpkin 1 top. lemon juice 34 c. flour 1 top. baking powder 2 top. cinnamon Ml top. nutmeg Ml salt 1 c. sugar Ml c. chopped nuts Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin mixture. Pour into well greased, floured 15x10 inch pan. top with chopped nuts. Bake at 375 degrees for 15 Dim out onto dish towel sprinkled with sugar, start at narrow end; roll towel and cake together and cool. minutes. Filling for Pumpkin cake Roll: c. Sugar v (3 oz.) cream cheese (softened) 4 Tbsp. better 12 tsp. vanilla Combine sugar, cream cheese, butter, and vanilla. Beat until smooth. Unroll cake and spread with filling. Roll up again and wrap well in plastic wrap; then foil. Freeze until ready to serve. Take from freezer and place in refrigerator 1 hour before serving. Serves 10 ' to 12 slices. . 1 Zucchini Bread 3 eggs 2 c. sugar 1 c. oil 3 c. flour 1 top. baking soda Ml top. baking powder 3 tsp. cinnamon Ml top. nutmeg 1 tsp. salt 2 top. vanilla 2 c. grated zucchini, impeded optional: 1 c. chopped nuts Beat eggs well; add sugar and oil gradually. Mix in zucchini and vanilla. Combine dry ingredients. Add to zucchini mixture. Add nuts. Pour into two greased and floured loaf pans. Bake at 350 for 1 hour. Freezes well. Breads Continued page 6 |