Recipes from the Past

timeless-tastesCINNAMON SWIRL ORANGE BREAD

  • 1 cake yeast
  • 1/4 c. water
  • 1 c. milk, scalded
  • 1/2 c. sugar
  • 1/4 c. shortening
  • 1 1/2 tsp. salt
  • 1 Tbsp. orange peel
  • 3/4 c. orange juice
  • 6 1/2 – 7 c. flour
  • 1 egg, beaten
  • 1/2 c. sugar
  • 1 Tbsp. cinnamon

Frosting:

  • 1 c. powdered sugar
  • 4 Tbsp. orange juice
  • 1 tsp. orange peel

Let rise twice, divide dough into 2 rolls, each in rectangle. Combine sugar and cinnamon, spread over dough. Roll, seal edge. Place sealed edge down in greased loaf pan. Let rise. Bake at 350° for 30 minutes. Frost with powdered sugar frosting.

CORN BREAD

  • 1 c. corn meal
  • 1 tsp. salt
  • 1 c. flour
  • 4 tsp. baking powder
  • 1/4 c. sugar

Sift all together. Make hole in center of dry ingredients, add 1 large egg and 5 tablespoons melted Crisco. Stir. Pour in well oiled pan or muffin tins. Bake at 375° for 20 minutes or until done.

GOLDEN SWEET CORN MUFFINS

  • 1 c. flour
  • 1 c. whole kernel corn (fresh, frozen, canned)
  • 1/2 c. yellow cornmeal
  • 1/2 c. sugar
  • 2 eggs
  • 1 Tbsp. baking powder
  • 1/2 c. milk
  • 1/2 c. butter or margarine, melted
  • 1/2 tsp. salt

In large bowl mix flour, cornmeal, sugar, baking powder and salt. Add corn, toss to coat. In a small bowl, beat eggs with fork, beat in milk and  butter. Add to corn mixture, stir just until blended. Fill greased muffin pans 2/3 full. Bake in 400° oven until toothpick inserted comes out clean, 15 to 25 minutes for muffins, 30 to 35 minutes for a 9-inch square cornbread. Makes 12 regular muffins.

WHOLE WHEAT HONEY BREAD

  • 2 pkgs. dry yeast
  • 1/2 c. cooking oil
  • 1 Tbsp. sugar
  • 2 c. water
  • 1 c. warm water
  • 4 c. whole wheat flour
  • 1 Tbsp. salt
  • 4 – 5 c. white flour
  • 1/2 c. honey

In large bowl, combine yeast, sugar and warm water. Stir, let stand 15 minutes. Add salt, honey, oil and water; stir. Add the flours gradually; knead for 10 minutes. Cover, let rise about 2 hours or until double in size. Knead again, divide into 3 loaves. Place in well-greased loaf pans, let rise. Bake 25 – 30 minutes at 350°.

ORANGE BREAD

Chop rind of 1 orange, put into a saucepan with 1 cup sugar and 1/3 cup water. Boil 15 minutes. Cook and add 1 cup milk and 1 egg. Add 3 cups flour, mixed with 4 teaspoons baking powder and 1/4 teaspoon salt. Stir just until moistened. Pour into loaf pan, greased and floured. Bake 1 hour in 350° oven.

ONION BUTTER BREAD

  • 1 envelope onion soup mix
  • 1/2 lb. butter or margarine
  • 1 (1 lb.) loaf Italian bread

Blend onion soup mix thoroughly with softened butter or margarine. Makes 1 1/4 cups onion butter. Preheat oven to  375°. Slice bread diagonally without cutting through lower crust. Generously spread onion butter between slices, wrap in foil, partially open at top. Bake 15 – 20 minutes.

GARLIC MONKEY BREAD

  • 1 loaf frozen bread dough
  • 1 large clove garlic, pressed
  • 1/4 c. melted butter
  • 1/4 tsp. salt 1 tsp. dried parsley

Cut partially thawed bread dough into 20 or 30 small pieces. Mix remaining ingredients, dip the pieces of dough into the mixture. Put pieces of dough into a round tube pan, let rise until doubled in bulk. Bake at 375° oven for 25 – 30 minutes. Serve hot.

POPPY SEED BREAD

  • 3 c. flour
  • 1 1/2 c. milk
  • 2 1/2 c. sugar
  • 1 c. + 2 Tbsp. vegetable oil
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. vanilla
  • 1 1/2 tsp. almond
  • 1 1/2 tsp. almond extract
  • 3 eggs
  • 1 1/2 Tbsp. poppy seeds

Glaze:

  • 3/4 c. sugar
  • 1 1/2 tsp. almond extract
  • 1/4 c. orange juice
  • 1 1/2 tsp. vanilla
  • 2 Tbsp. margarine, melted

Mix all ingredients well. Put into loaf pan. Bake at 350° for 1 hour. When done, poke holes in bread. Brush or spoon glaze on top of bread.

BAKING POWDER BISCUITS

  • 2 c. flour
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. salt
  • 1/2 c. shortening
  • 4 tsp. baking powder
  • 2/3 c. milk
  • 2 tsp. sugar

Sift dry ingredients, cut in shortening. Add milk. Knead lightly on floured board, roll to 1/2 inch thickness. Bake 12 minutes at 450°  Yield: 1 dozen biscuits.

FRENCH BREAD FILLING

  • 3/4 lb. margarine (soft)
  • 1/4 tsp. Worcestershire sauce
  • 8 oz. grated sharp Cheddar cheese
  • 1/4 tsp. garlic powder
  • 1/4 lb. grated Mozzarella cheese
  • 1/2 tsp. paprika

Beat all together with beater on low. Split one large French bread and spread 1/2 the mixture on each half of bread. Leave bread split, wrap in foil and bake for 20 minutes at 350°.

CARAMEL ROLLS

  • 2 frozen bread loaves

Tear apart thawed bread and put in a greased 13-by-9-inch pan.

Mix together:

  • 1/2 tsp. cinnamon
  • 1/2 c. melted butter
  • 1 pkg. butterscotch pudding    (not the instant type)
  • 1 pkg. vanilla pudding
  • 2 Tbsp. milk
  • 1 c. brown sugar

Pour this over bread pieces and let rise for 1/2 hour. Bake at 350° for 1/2 hour. Turn out on a cookie sheet or tray. Pecans or walnuts may be put in the bottom of pan, if desired. Add a little more butter if you do.