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Show DECEMcR 9 193fi SERVICE IS OUR MIDDLE NAMET7 BUTTERMILK SCONES 2 Tbsp. (or 2 pkgs.) yeast (softened in V cup of the warm butter- milk.) 1 Qt. buttermilk, warmed 2 eggs, beaten 2 -- BREAD STICKS All white, whole wheat, or half and half: 1 pkg. dry yeast HARDWARE GIFTS CIRCULAR! cup water Tbsp. sugar 1 Vi tsp. salt 2 Tbsp. shortening 2 Tbsp. sugar i Tbsp. oil IV2 tsp. salt 1 egg cups flour (about) 2Vi 3 tsp. baking powder Vi tsp. soda 8 cup flour Heat buttermilk to lukewarm. Soften yeast in 3 cup of the warm buttermilk. Combine sugar, beaten eggs, oil, salt, baking powder, soda, and test of buttermilk, and 4 cups of the flour. Beat until well mixed. Add yeast and beat until smooth. Add remaining flour until you have a soft dough. Mix well. Cover, let rise until doubled. Punch down and place in refrigerator over night, (optional). When ready to fry, roll out on lightly floured surface and cut into diamond shapes or circles. Fry in deep, hot fat (365 degrees) until golden brown on 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 receipe for small group.) AW Soften dry yeast in warm water. Stir in sugar, salt, shortening, egg yolk and enough flour to make soft dough. Knead till smooth. Put in bowl, let raise till double. Punch down. Put in refrigerator for 4 hours or overnight. Turn out on lightly floured surface. Divide into 12 separate pieces. Roll each piece to pencil thin strand 14 to 16 long and place on baking sheet and brush with egg white with 1 T. water added to it. Let raise in bulk again and brush once more with egg white. Bake in a hot oven at 400 degrees for 15 minutes until golden brown. Variations: Before brushing on egg 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. V Tbsp. butter tsp. salt 1 egg Tbsp. minced onion 2 tsp. dill seed 1 tsp. soda softened yeast V Mix and add 2'A to 2 xh cups flour. Mix well and let rise until light and double in bulk. Punch down and place in a well greased 8 inch casserole dish. Let rise for 30 to 40 min. Bake at 350 degrees for 40 to 50 min. Brush top with soft butter and sprinkle with salt. . ,, . 'U8 ' jfll ZJk 199 -- tin'T. . medium orange, unpeeled tsp. soda Vi cup orange juice, heated to boiling Vi 1 cup sugar egg tb. melted butter or margarine A tsp. vanilla 2 cups sifted flour V2 tsp. baking powder lA tsp. salt cup pitted, chopped canned prunes, well drained. cup chopped pecans or nuts. m 1 ! 1 1 )( , I m 979Q f V HbU ) N SERVICE CENTER& Clearfield 773-483- 6 SERVICEJS OUR MIDDLE NAME Dissolve yeast in warm water. Add melted margarine and milk which have been cooled to lukewarm. Add sugar, salt, yeast, and eggs. Mix well. Add flour to make a soft dough. Dough should be a little sticky. Let rise for 5 or 6 hours or overnight. Turn onto floured board and knead a few times, till easily handled. Dough will be very soft. Make into butterhom shape or use for sweet rolls as desired. Let rise for 4 to 6 hours. Bake at 375 for 10 to 15 min. Makes 32 rolls. or crescent shape: Divide in dough 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. CHERRY CHOCOLATES Cherry juice is added to dry fondant mix. The more juice that is added, the thinner the center. Pineapple centers can be made by adding pineapple juice to fon- - But-terho- rn PEANUT BUTTER FILLING 13 cup of peanut butter 1 cup instant fondant (dry) COCONUT BON BONS cups coconut cup of clear Karo syrup 2Vi 3A 3 Tbsp. blend orange m electric blender to yield cup puree. Sprinkle soda over puree; add hot orange juice, stirring until blended. Set aside. In large mixing bowl, combine sugar, egg, melted butter and vanilla; blend until smooth. Sift together flour, baking powder and salt; add to creamed mixture all at once along with orange puree. Stir until batter is thoroughly blended. Add prunes and nuts. Pour into greased 9x5x3 inch loaf pan. Bake at 300 degrees for hour, 10 minutes. two-thir- 1 i , t f,' ,. 2 Vi c. powdered sugar 3 oz. Philadelphia cream water. Mix all these together (it will have a soupy appearance.) Let stand for 20 minutes, then work into texture desired. Wrap in wax paper to store in refrigerator to set the filling. Bring Karo to a boil. Mix in coconut and let stand until cool enough to handle. Shape into balls, or centers. FRENCH CREAMS 1 - fesj? if, v., If you havens rucaind your copy, gat onm FREE at 520 S. State ORANGE PRUNE NUT LOAF 1 j r j, . , ttaruaol ,'J pkg dry yeast cup margarine V cup warm milk 3 Vi to 43A cup flour V cup warm water Vi cup sugar 3 eggs, beaten 3A tsp. salt cup warm water 1 ' 1" uti89 'naa 12 HOUR BUTTERHORN ROLLS DILLY CASSEROLE BREAD Combine in mixing bowl: 1 cup creamed cottage cheese heated to warm 2 Tbsp. sugar Itj 899 1 pkg. dry yeast dissolved in & 4? - rfZ? I4' Vi 1 our 3A V 1 Ghop now from DONA ANDREWS WHITE FUDGE cheese at room temperature Vi tsp. extract of pure oil of mint or other flavoring as you like salt, dash. 4 cups sugar 4 Tbsp. light Karo 2 milk Cream together cream cheese Tbsp. butter 4 and sugar. Add salt and oil of mint; mix well. Roll in small balls; dip in granulated sugar. Press in molds, removing immediately. May be rolled again in granulated sugar. Let dry several hours. cups undiluted evaporated Bring to a boil and boil til soft ball forms in cold water. Pour into an ungreased whipping dish. Cool. Add tsp. vanilla, beat until creamy. Roll into long roll and slice. Nuts may be added. i i a 1 ; ' f . i i ) . . ; i ' v ; : . t j |