RECIPES
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BREAD ROLLS
Sweet Pumpkin Rolls
Makes 1 dozen
1 cup scalded milk
1 package yeast
1/4 cup mashed pumpkin puree
1/4 cup warm water (110°)
1 cup sugar
1/2 teaspoon salt
6 to 6 1/2 cups all purpose flour
1/4 cup butter or margarine
Sugar Glaze (optional)
Put the pumpkin, sugar, 1/4 cup margarine and salt in a mixing bowl. Pour the scalded milk over the ingredients, stir to combine and melt the margarine. Let cool to lukewarm.
Sprinkle the yeast in the lukewarm water, stir and let sit to dissolve and begin to grow a bit.
Put 1 cups of flour in with the milk mixture and stir well. Gradually stir in the yeast/water mixture and beat for at least 1 minute. You can use a mixer or a wooden spoon. Gradually stir in enough of the remaining flour to make a stiff dough. Turn out onto a floured board or table and knead for just a minute or two to smooth out the dough. Place the dough ball in a well-oiled bowl, turn the dough over so the top gets oiled too, cover and let rise in a warm place until doubled (about 1 hour). Punch down the dough and turn out onto a floured table or counter. Work the dough a little until it's not sticky. Cut the dough ball in half. While it rests for about 10 minutes, grease or oil two 9"-cake pans. Cut each dough ball into 12 pieces and shape into rolls. Place in greased pans, brush with a little melted margarine or oil. Cover and let rise till doubled. This takes about 45 minutes.
Bake in a pre-heated 375° oven for about 30 minutes or until golden brown. Remove from the pans and cool on a rack. Don't leave in the pans or they steam and get soggy.
GLAZE Mix 1 cup sifted powdered (confectioners) sugar, 1/2 teaspoon vanilla and 3 teaspoons milk in a small bowl. Mix well and stir till smooth. Drizzle the icing over the rolls using the tip of the spoon.
Cinnamon Caramel Rolls
Makes 1 dozen
1 package of frozen bread dough, thawed or an equivalent amount of homemade dough)
1 cup of brown sugar
1 Tablespoons of milk or cream
1/2 cup melted oleo (or butter)
1 large package butterscotch or vanilla pudding (NOT the instant kind)
1 teaspoon ground cinnamon
White sugar
Softened butter or margarine
Cinnamon to taste
Mix the brown sugar, milk, melted oleo, pudding mix and 1 teaspoon of cinnamon until smooth and pour into the bottom of the greased cake pan.
Roll out the amount of dough in 1 loaf to make a strip about 6 inches wide and 18 inches long. Spread with the softened butter or oleo, sprinkle with some white sugar and cinnamon. Roll up like a jelly roll and cut into 6 pieces. Place the rolls in the pan. Repeat with the other loaf of thawed bread dough or the same amount of homemade dough.
Again, slice and place into the pan. You can add chopped walnuts, pecans, raisins or dried cherries on top of the sugar/cinnamon mixture before you roll up the rolls to slice them.
Cover the pan with a towel and let rise for 1 to 3 hours in a warm place or until doubled. Bake in a 350° oven for 20 to 30 minutes or until nicely browned. Remove the pan from the oven and let it sit for a few minutes before you turn the rolls out onto a cookie sheet with sides. You can spoon the warm caramel sauce up over the rolls again if need be.
BLACK SKILLET CORNBREAD
1 1/2 cup buttermilk
2 eggs
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups corn meal
1/2 cup flour
1/2 cup melted butter or canola oil (the original recipe called for
"drippings," leftover bacon grease)
Beat together the sour milk or buttermilk, eggs, sugar, salt, and soda. With a few strokes, stir in the corn meal which has been mixed with the flour. Stir in the melted butter or oil and mix well. Pour into a well-greased round pan or an 8" cast iron skillet. Bake in a hot oven at 400 degrees for 30 to 40 minutes.
At our house, this is usually served with some kind of beans: calico beans, boiled beans and bacon or baked beans.
COUNTRY BREAD
1 cup lukewarm water
3 packages dry yeast
6 cups warm water
1 cup non-fat dry milk powder
1/2 cup sugar
1 teaspoons salt
1/2 cup shortening or oil (I use oil)
1 cup instant potato flakes or leftover mashed potatoes to equal 1 cup
1 cup dry oatmeal
12 to 15 cups all-purpose flour (amount depends on moisture content)
Soften the yeast in the 1 cup of lukewarm water. I always put in about 1/2 teaspoon of the sugar because it feeds the yeast and makes it work faster.
Combine the 6 cups of warm water with the non-fat dry milk powder, sugar, salt, potato flakes, oil, and oatmeal in a large bowl. Add the yeast after it foams up and stir into the milk mixture. Add 4 cups of the flour and beat about 3 minutes with a wooden spoon to develop the gluten. Then, gradually add enough remaining flour to make a dough that cleans the sides of the bowl. Turn out onto a floured counter and knead, adding a little more flour if necessary.
Knead the dough till smooth and elastic. Put the well-kneaded dough into a greased dishpan and oil the top. Cover with a towel and set in a warm place to rise till doubled. Punch down, rest the dough about 5 minutes and make into loaves. Put into greased pans, raise again to double and bake at 375 degrees for about 45 to 55 minutes. The loaves will be a rich golden brown color and sound hollow when you tap them with your fingers. Makes 4 large loaves or five smaller ones. I make up batches of bread and freeze the extra loaves.
Toast Sticks
4 slices toasted bread
1/3 cup corn flakes - crushed
1/4 cup grated parmesan cheese
1/2 teaspoon onion salt
1/4 cup butter or marjorine - may need a little more
Trim the crust from the toast slices and cut each into 4 sticks. Combine the cornflakes and the cheese. Mix the onion salt with the butter. Roll each toast stick in the butter and then in the crumb mixture. Bake at 400 degrees for 5 minutes or until crisp.
