OCR Text |
Show , When Baking For Others 5 Keep It Simple By DONETA GATHERUM Since 1971 when the Kansas Wheathearts sponsored the first statewide "Kansas Bake and Take Day," the ' idea of a 4-H club, a civic group or a church class spending some time baking for a needy person, a large family, the elderly or shut-ins has caught on. CAKES AND cookies are usually used when food is shared with others. Many people, especially elderly folks, prefer something less dessert-oriented like bread, muffins or bisquits. Simplicity is a key when baking for others. Use basic recipes that are low in sugar and spices. It is hard to predict individual tastes especially if you are not well-acquainted with the people you are treating. If you stick to simple recipes for your "bake and take" project you can involve all the children in your family. Even the youngest can feel the reward of sharing shar-ing talents and abundance with others. RECIPES using baking powder are easy to follow and ideal when you are working with inexperienced cooks. A master biscuit recipe can be adapted to create many tasty biscuits. MASTER BAKING POWDER BISCUITS 2 cups flour 4 tsp. baking powder tsp. salt 2 Tablespoons shortening Vt cup milk or half milk and half water SIFT TOGETHER flour, baking powder and salt; add shortening and mix in thoroughly with steel fork. Add liquid slowly to make soft dough. Roll or pat out with hands on floured board to about one-half inch in thickness. thick-ness. Cut with biscuit cutter or glass first dipped in flour. Place on slightly greased sheet and bake in oven at 475 for 10 minutes. Makes 15 biscuits. WHOLE W HEAT OR GRAHAM BISCUIT Take one cup whole wheat or graham flour and one . cup white flour, one Tablespoon granulated or brown ' V sugar and proceed exactly as in the master recipe, baking bak-ing about 14 minutes. All whole wheat or graham flour can be used if desired. NUT BISCUIT Make as for whole wheat biscuit, adding one more Tablespoon sugar, one-half cup chopped pecan or walnut wal-nut meats to dry ingredients and put a pinch of chopped nuts on top of each before baking. FRUIT BISCUIT Make as for whole wheat biscuit, adding one more Tablespoon sugar and one-half cup chopped dates or raisins to dry ingredients. GOLDEN TEA BISCUIT Follow Master Recipe, using three teaspoons baking powder instead of four and adding one Tablespoon sugar to the dry ingredients. Mix one egg with ' cup water and use for liquid instead of milk. LIGHTNING BISCUITS Follow Master Recipe, using 'A cup more milk to make soft dough. Drop by spoonfuls on greased baking sheet or in muffin tins and bake in hot oven 1475) for 10 minutes. BRAN BISCUITS Follow recipe for Golden Tea Biscuit, using 1 'A cups flour and cup bran. Roll to 13 inch thickness and bake about 15 minutes. VIRGINIA BISCUIT Add one Tablespoon sugar to dry ingredients in Master Mas-ter Recipe and replace all shortening with peanut butter, but-ter, mixing in the peanut butter exactly as you would plain shortening. BUTTER CAKES OR OVENLESS BREAD Follow Master Recipe, rolling dough to lA inch thick. Place biscuits on slightly greased and hot griddle or iron frying pan and bake on top of stove until well browned and puffed up; turn and brown other side. Split and butter liberally and serve hot. Rye rolls are unusual and easy to make RYE ROLLS 1 cup flour 3 cups rye flour 1 tsp. salt 6 tsp. baking powder IV2 cups milk 1 Tablespoon melted shortening SIFT DRY ingredients together; add melted shortening shorten-ing and milk to make soft dough. Knead on floured board; shape into rolls. Put into greased pans and allow to stand in warm place 20 minutes. Bake in hot oven (475) 15 to 20 minutes. Makes 12 rolls. Individual coffee cakes are attractive. By using baking bak-ing powder, they can be made by inexperienced bakers. INDIVIDUAL COFFEE CAKES 2 cups flour 3A tsp. salt 4 Tablespoons sugar 3 tsp. baking powder 4 Tablespoons shortening 1 egg V2 cup milk SIFT DRY ingredients together; mix in shortening; add beaten egg to milk and add to dry ingredients to make soft dough; divide dough into six long, narrow pieces; with hands roll each piece on board until long and thin; spread with butter; cut each in two and beginning begin-ning in center twist two pieces together and bring engs , around to form crescent. Put into greased pan ; sprinkle . with chopped nuts. Bake in hot oven (450) 15-20 minutes. mi-nutes. While hot, brush over with thin icing made from Vi cup confectioner's sugar moistened with 1 Tablespoon Tables-poon hot water and a little vanilla. |