BREADS
Apricot Bread
1 egg
1 cup milk
1 tablespoon grated orange rind
¼ cup orange juice
2 tablespoons melted shortening
2½ cups sifted flour
two-thirds cup sugar
1 teaspoon salt
2½ teaspoons baking powder
¼ cup chopped walnut meats
½ cup ground dried apricots
Beat egg, stir in milk, grated orange rind, orange juice and melted shortening. Sift together flour, sugar, salt and baking powder. Stir in chopped walnut meats and ground apricots. Add milk and egg mixture to flour mixture and stir only until dry ingredients are moistened. Pour batter into a well-greased 1½-quart loaf pan. Bake in moderate oven (350 degrees F.) for one hour and fifteen minutes. Slice and serve with butter and marmalade.
Date and Nut Bread
1 cup chopped dates
1½ cups flour
2 tablespoons butter
1 cup sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla
½ cup walnuts
Cut up dates and coat with flour. Cream butter, sugar and egg. Add sifted flour. Dissolve baking soda in 1 cup hot water and add to the creamed mixture. Add vanilla, dates and nuts. Turn into greased and floured 1½ pound loaf pan. Bake at 325 degrees F. for 1 hour.
Toasted Celery Bread
½ cup butter or margarine
¼ teaspoon salt
Dash cayenne pepper
¼ teaspoon paprika
½ teaspoon celery seed
1 loaf regular or sandwich bread, unsliced
Soften butter; blend in remaining ingredients except bread. Slice all crusts from bread. Cut down middle of loaf lengthwise, almost through to bottom. Cut at 2-inch intervals crosswise, also from top almost through to bottom. Spread butter mixture over entire surface, excepting bottom, and into all cuts. Place on cookie sheet or in shallow pan. Bake at 350 degrees F. about 20 minutes or until golden brown. Serve hot in loaf form or cut apart.
Cranberry Bread
2 cups sifted all-purpose flour
1½ teaspoons baking powder
½ teaspoon soda
1 teaspoon salt
1 cup sugar
¼ cup vegetable shortening
2 teaspoons grated orange rind
½ cup orange juice
¼ cup water
1 egg, well beaten
1½ cups cranberries, coarsely ground
1 cup bran
Sift flour with baking powder, soda, salt, and sugar. Cut in shortening fine. Add orange rind. Add combined orange juice and water and egg and beat well. Add cranberries and bran. Pour batter into greased 9x5x3-inch loaf pan. Bake in slow oven (325 degrees F.) 75-85 minutes. Store 24 hours before cutting.
Fruit and Nut Bread
2 cups sifted all-purpose flour
3 teaspoons baking powder
1½ teaspoon salt
¾ cup sugar
one-third cup shortening
1 egg, unbeaten
¾ cup milk
¼ cup orange juice
1 tablespoon grated orange rind
½ cup nuts, chopped
½ cup dates, cut in pieces
Sift flour, baking powder, salt and sugar into mixing bowl. Cut in shortening until mixture is as fine as meal. Add egg, milk, orange juice, orange rind, nuts and dates and beat 150 strokes. Bake in greased loaf pan 9x5x3 inches, in moderate oven (350 degrees F.) about 1¼ hours.
Southern Spoon Bread
3 cups milk
1 cup white cornmeal
1 teaspoon melted butter
1 teaspoon sugar
1 teaspoon salt
3 eggs yolks, beaten
3 egg whites, beaten
Scald milk, add cornmeal gradually and cook 5 minutes on low heat, stirring until smooth. Cook slightly. Add butter, sugar and salt. Stir in beaten egg yolks then fold in beaten egg whites. Bake in greased 1½-quart baking dish at 350 degrees F. for 45 minutes. Serve hot from dish in which it is baked. Makes 3 to 4 servings.
Ginger Bread
1¼ cups sifted flour
one-third sugar
¼ teaspoon soda
1 teaspoon ginger
½ teaspoon cloves (ground)
½ teaspoon cinnamon
½ teaspoon salt
¼ cup shortening (vegetable)
½ cup molasses
½ cup sour milk or buttermilk
1 egg
Sift flour, sugar, soda, spices and salt into mixing bowl. Drop in shortening. Add molasses and sour milk and beat 150 strokes or 1½ minutes on low speed of mixer. Add egg and beat 150 strokes or 1½ minutes on low speed. Pour batter into an 8x8x2-inch greased pan. bake at 350 degrees F. for approximately 30-35 minutes. Serve hot with lemon sauce or whipped cream.
Whole Wheat Bread
4 tablespoons liquid shortening
4 tablespoons honey
2 tablespoons salt
4 cups boiling potato water
1 large potato, mashed
1 cake yeast
¼ cup milk
5 cups whole wheat flour
3 cups rye flour
2 cups white flour
To the liquid shortening, honey and salt add the potato water and mashed potato. When lukewarm add yeast dissolved in milk. Add whole wheat, rye and white flour. Mix 10 minutes by hand or with bread mixer. Let rise over night, knead and shape into 2 loaves in the morning. When light bake at 400 degrees F. for 30 minutes, then 350 degrees F. for 30 minutes longer.
Frigidaire Rolls
1 cake compressed yeast
½ cup sugar
1 teaspoon salt
2 cups lukewarm water
1 egg
7 cups flour
3 tablespoons shortening
Crumble yeast into large mixing bowl. Add sugar, salt and water. Add well beaten egg. Sift flour once before measuring. Add half flour and beat well. Add melted shortening and mix in remainder of flour. Let rise to double its bulk. Punch down, cover tightly and place in Frigidaire. About one hour before baking, remove desired amount of dough. Shape into small rolls and place on greased pan. Use gem pans for clover-leaf rolls. Let rise slowly to double their bulk, then bake in hot oven (425 degrees F.) for 20 to 25 minutes. This dough can be kept in Frigidaire and used as desired. Shapes may be prepared in the morning and placed back in the Frigidaire to be ready for quick baking. Allow just enough time for the dough to rise and the rolls to bake so that they will come from the oven piping hot.
Hollywood Orange Rolls
1 cake compressed yeast
¼ cup lukewarm water
¼ cup shortening
1 egg, unbeaten
2 tablespoons sugar
1½ teaspoons salt
1 tablespoon grated orange rind
¾ cup orange juice
3 ½ cups sifted all-purpose flour
1 orange, sections cut in 1-inch pieces
Dissolve yeast in lukewarm water in mixing bowl. Add shortening, egg, sugar, salt, orange rind and juice. Add flour gradually, beating thoroughly after each addition. The dough should be soft but not sticky. Turn out on floured board and knead until smooth. Place in greased bowl, brush top of dough with shortening, cover, and let rise in warm place until double in bulk (about 1 hour). Punch down and turn out on floured board. Roll dough about ½ thick and cut into 2½-inch cutter. Let stand on board a few minutes, then shape like Parker House rolls, inserting a piece of orange in the crease or each roll. Place ½-inch apart in two square 8-inch pans. Let rise in warm place until double in bulk. Bake in hot oven (425 degrees F.) 15-20 minutes. Brush with shortening and while still warm cover liberally with Orange Icing. makes 2 dozen rolls.
ORANGE ICING: Place 1 tablespoon butter, 1 tablespoon lemon juice, 1 tablespoon orange juice and 1 teaspoon grated orange rind in small bowl and heat over hot water until butter is melted. Remove from hot water, add 1¼ cups sifted confectioners’ sugar and beat well.
Pineapple-Coconut Rolls
¼ cup drained crushed pineapple
¼ cup shredded coconut
one-third cup brown sugar
3 tablespoons melted butter or margarine
8 brown ‘n serve dinner rolls
Combine pineapple, coconut, brown sugar, pineapple syrup and butter. Spread 2 tablespoons over bottom of greased muffin tins. Place rolls with tops down, over fruit mixture. Bake at 400 degrees F. for fifteen minutes. Let rolls stand in muffin tins one minute after removing from oven. Invert muffin tins to remove rolls so that fruit mixture is up. Serve muffins immediately.
Cinnamon Buns
2 packages compressed or dry yeast
¼ cup lukewarm water
1 teaspoon sugar
½ cup vegetable shortening
2 teaspoons salt
¾ cup sugar
¾ cup scalded milk
2 eggs, well beaten
4½ cups sifted all-purpose flour
¼ cup vegetable shortening
¼ cup butter or margarine
1¼ cups brown sugar
2 tablespoons water
1½ teaspoons cinnamon
¾ cup raisins
Crumble or sprinkle yeast in lukewarm water in small bowl. Add 1 teaspoon sugar and let stand until yeast is thoroughly dissolved ( 5-15 minutes). Put ½ cup shortening, salt and ¾ cup sugar in large bowl, add milk, and stir until shortening is melted, then cool to lukewarm. Add eggs and dissolved yeast and mix well. Add flour gradually, beating thoroughly after each addition. Turn out on lightly floured board and knead to a smooth dough with melted shortening. Cover and let rise in warm place until light and double in bulk (about 1½ hours). Melt ¼ cup vegetable shortening and butter together ad mix ¼ cup with ½ cup brown sugar and water. Spread in the bottom of 2 greased 8x8 inch pans. Roll dough into rectangle 15x20 inches, ¼ inch thick, brush with remaining shortening mixture, spread ½ cup brown sugar over dough and sprinkle with cinnamon and raisins. Roll like jelly roll and cut in 1-inch pieces. Place, cut side down, on sugar mixture in pans. Cover and let rise until light. Brush with additional melted butter and sprinkle with remaining ¼ cup brown sugar. Bake in hot oven (400 degrees F.) 20-25 minutes. Makes about 1½ dozen buns.
Hot Cross Buns
2 cups milk, scalded
2 teaspoons salt
¼ cup sugar
one-third cup shortening
2 cakes yeast
6 cups sifted flour
2 eggs, beaten
½ cup seeded raisins
½ cup currants
¼ cup shredded citron
¼ cup chopped candied orange peel
2 tablespoons milk
½ cup confectioners sugar
Mix together milk, salt, sugar and shortening. When milk is lukewarm, add yeast and about 3 cups flour; beat thoroughly. Add beaten eggs (saving out 2 tablespoons for top of rolls), and fruit, to yeast mixture. Gradually stir remaining flour into mixture to make a dough stiff enough to be kneaded. Knead dough until smooth and elastic, adding more flour if necessary. Place dough in well greased bowl, cover and let rise in warm place until double in bulk in about three hours. Remove dough to a floured board; knead lightly and shape into rather large, round biscuits. Place biscuits into two well greased pie plates. Cover and allow to rise in warm place until double in size. Cut a deep cross in center of each bun with sharp knife; brush over top of buns with beaten egg and bake in moderate oven (350 degrees F.) about 25 minutes. Mix together milk and confectioners sugar; spread this frosting in cross on top of each bun. Serve piping hot.
Molasses Bran Muffins
2 cups bran
½ cup molasses
1½ cups milk
1 egg beaten
1 cup sifted flour
½ teaspoon salt
1 teaspoon soda
Add bran to molasses and milk and allow to soak for 15 minutes. Add egg. Sift flour, salt and soda together and combine with bran mixture. Fill greased muffin pans two-thirds full and bake at 400 degrees F. for about 20 minutes.
Easy Donut Recipe
4 egg yolks or 2 whole eggs
1 cup sugar
seven-eighths cup milk
½ teaspoon vanilla
2 tablespoons vegetable shortening
3¾ cups sifted all-purpose flour
3½ teaspoons baking powder
1¾ teaspoons nutmeg
¾ teaspoon cinnamon
1¼ teaspoon salt
Beat eggs until very light. Beat in sugar gradually. Add milk and vanilla and mix thoroughly. Drop in shortening. Sift flour, baking powder, spices and salt. Add one half of flour to first mixture and beat until smooth. Add remaining flour and mix well. Turn out on floured board and roll three-eighths inch thick. Cut with 2½-inch donut cutter. Fry doughnuts and “holes” until brown in deep hot vegetable fat. Drain on absorbent paper. While doughnuts are warm, place a few at a time in a bag with spiced granulated sugar and shake vigorously. Arrange in rows on tray. Makes 2 dozen.
Orange Doughnuts
4 cups sifted flour
1¼ teaspoon salt
½ teaspoon cream of tartar
¾ teaspoon soda
2 tablespoons shortening
4 teaspoons grated orange rind
1 cup sugar
4 egg yolks or 2 whole eggs plus one yolk
¾ cups orange juice
Sift flour, salt, cream or tartar and soda together. Cream shortening, orange rind, and sugar until well-blended. Add beaten yolks, or eggs and yolk, and mix well. Add orange juice to creamed mixture and blend. Add sifted dry ingredients and mix until smooth. With as little handling as possible, roll dough three-eighths inch thick on floured board. Let stand 20 minutes. Cut with donut cutter. Fry until brown in deep fat at 365 degrees F. Or drop by teaspoonfuls into fat heated to 365 degrees F. and fry. Drain on absorbent paper. Roll in confectioner's sugar. Makes 16 or 20 doughnut buds.
Spiced Currant Doughnuts
2 packages compressed or dry yeast
¼ cup lukewarm water
½ cup vegetable shortening
2 teaspoons salt
½ cup sugar
1 cup milk, scalded
2 eggs, beaten
4½ cups sifted all-purpose flour
1 teaspoon nutmeg
2 teaspoons grated lemon rind
currants
1 egg, slightly beaten
Crumble or sprinkle yeast in lukewarm water in small bowl and let stand until thoroughly dissolved (5-15 minutes). Combine shortening, salt and sugar in mixing bowl. Add scalded milk ad stir until shortening is melted; then cool to lukewarm. Add eggs and dissolved yeast and mix well. Add combined flour, nutmeg, and lemon rind gradually, mixing thoroughly, until a stiff dough is formed. Turn out on floured board and knead until satin-smooth and elastic, adding a little flour if necessary to keep dough from sticking. Place dough in greased bowl and brush with melted shortening. Cover and let rise in a warm place until light and double in bulk (about 1½ hours). Roll dough ¾ inch thick, cut with 2-inch biscuit cutter, and shape each round with fingers into small balls. Make a hole in middle of each, insert a few currants, close up hole and seal with a little beaten egg. Place balls of dough on floured board and let rise 1 hour. Then turn them carefully and let rise once more. (This makes evenly leavened donuts). Fry in hot shortening (370 degrees F.) about 1½ inches deep until brown, turning once. When cool, drop 2 or 3 donuts at a time in paper bag with powdered sugar and shake to coat donuts. Makes about 4 dozen.
Sweet Potato Biscuit
2 cups sweet potatoes
2 eggs
1 cup sugar
two-thirds cup shortening
¼ teaspoon salt
½ teaspoon allspice
½ teaspoon soda
½ cup buttermilk
flour
Boil and mash sweet potatoes. Beat eggs without separating, add sugar, then potatoes and shortening, salt and allspice. Dissolve soda in buttermilk and add last. Mix with enough flour to make a dough just stiff enough to handle. Mold biscuits with the hands and place in shallow pan ½ inch apart. Bake at 350 degrees F. Serve hot with butter.
Golden Harvest Biscuits
2 cups flour
½ teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
5 tablespoons shortening
½ cup sieved or canned pumpkin
5 tablespoons milk
Mix and sift flour, salt, sugar and baking powder. Cut in shortening. Add the pumpkin and mix well. Add milk. Roll out on a well-floured board. Cut with biscuit cutter and place on a well-oiled baking sheet. Bake in a hot oven (450 degrees F.) for from 15 to 20 minutes.
Flake Gems
1 cup sifted all-purpose flour
4 tablespoons sugar
1 teaspoon salt
3 teaspoons baking powder
1 egg
½ cup milk
4 tablespoons melted fat
2 cups corn, or wheat flakes
Sift together flour, sugar, salt and baking powder. Beat egg until light, add milk, then stir into dry ingredients being careful not to over-mix. Add slightly cooled fat and stir just enough to mix ingredients. Carefully fold in corn flakes. Fill greased muffin pans, 2 inches in diameter, two-thirds full. Bake at 400 degrees F. about 20 to 25 minutes. Makes 12 muffins.
Griddle Cakes
2 cups sifted enriched flour
4 teaspoons baking powder
1 teaspoon salt
1 egg
2½ cups milk
¼ cup melted shortening
Sift together flour, baking powder and salt. Beat egg slightly and add milk. Add to flour mixture, stirring until flour is moistened. Add shortening. Bake on ungreased, hot griddle. Makes about 30 four-inch griddle cakes.
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