Categories: Breads, Echo
Servings: 16

2 c Sifted flour 5 tb Shortening
3 ts Baking powder 2/3 c Milk (about)
1/2 ts Salt

Sift flour with baking powder and salt. Cut in shortening until mixture is
as fine as corn meal. Add milk, mixing until a soft dough is formed. Knead
lightly on floured board for about 20 seconds. Roll to about 1/4 inch
thickness and spread well with soft butter. Now spread one half of the
dough very generously with maple sugar which has been scraped from the
pail. Fold the other half of buttered dough over the sugared half. Cut in 1
inch squares and place thightly together in buttered baking pan. Bake
quickly in 450 F. for 15 minutes.

Categories: Breads, Holidays, Christmas, California, Echo
Servings: 4

-CALIFORNIA HERITAGE CONTI

Cranberry Raisin Bread

Serve this bread warm topped with Cranberry Butter (below) on Christmas
morning.

4 cups flour 1.3/4 cups sugar 1 Tablespoon baking powder 1.1/2 teaspoons
salt 1 teaspoon baking soda 1/2 cup unsalted butter 2 large eggs 1.1/2 cups
orange juice 1 Tablespoon finely grated orange peel 2 cups fresh
cranberries, washed, stemmed and copped (or frozen cranberries, thawed and
patted dry) 1 cup raisins

Preheat the oven to 350 degrees. In a large bowl, combine flour, sugar,
baking powder, salt and baking soda. With a pastry blender or fork, cut in
butter until the mixture makes coarse crumbs. In another bowl beat eggs,
orange juice, and orange peel until well blended. Stir in flour mixture.
Gently fold in cranberries and raisins. Pour batter into 2 buttered 9-inch
x 5-inch-x 3-inch loaf pans and bake for 1 hour and 10 minutes, or until a
toothpick inserted in center comes out clean. Cool in pans on rack for
10-15 minutes before removing from pans.

Cranberry Butter: 1 cup fresh cranberries, washed and stemmed (or frozen
cranberries, thawed and patted dry) 1.1/2 cups powdered sugar 1/2 cup
unsalted butter, softened 1 Tablespoon lemon juice

In a food processor puree the cranberries with the sugar. Add the butter
and lemon juice, and blend until smooth. Transfer to a serving bowl and
chill, covered, until firm

Categories: Breads, Echo
Servings: 1

1 2/3 c All-purpose flour, sifted 1 1/3 c Granulated sugar
1/4 ts Baking powder 1/2 ts Vanilla
1 ts Baking soda 2 Eggs
1/8 ts Salt 1 c Pumpkin puree
1/2 ts Cinnamon 1/3 c Sherry
1/2 ts Nutmeg Orange slices, for garnish
1/3 c Butter, softened

STREUSEL TOPPING
2/3 c Brown sugar, packed 1/2 ts Ground ginger
2 tb Butter 1/4 c Chopped walnuts
3 1/2 tb All-purpose flour

Makes one 9-by-5-inch loaf

Preparation time: 30 min. Baking time: 50 to 60 min. Oven Temperature: 350
degrees F.

1. Sift together dry ingredients. Set aside.
2. Cream butter with sugar until light and fluffy. Add vanilla, eggs and
pumpkin puree. Beat well.
3. Mix pumpkin mixture with flour mixture and sherry. Blend just until
ingredients are combined.
4. Pour into a greased and floured 9-by-5-inch loaf.
5. For streusel, cream butter with sugar. Add flour and ginger. Blend with
hands to form small crumbles. Add walnuts.
6. Sprinkle streusel topping evenly over batter.
7. Bake at 350 degrees F for 50 to 60 minutes.
8. Cool on rack for 10 minutes. Remove from pan. Serve warm or at room
temperature. Garnish with orange slices, if desired. The “LaRK” (Cooking,
WP51, Chatter)

Categories: Meats, Breads, Italian
Servings: 8

1 cn Refrigerated prepared pizza 1 pk Frozen spinach; (10 oz)
– crust dough (10 oz) – thawed and drained
4 c Mozzarella cheese; grated 1 Egg; lightly beaten
1 lb Spicy pork sausage, browned 1 7 oz jar diced pimientos,
– and drained – drained
1/2 c Tomato sauce 1 pk Sliced pepperoni; 3 oz
1 ts Oregano flakes 12 Large pimiento-stuffed green
1/2 ts Basil flakes – olives, cut in half

Preheat oven to 400F. Unroll dough and cut off one-fourth of dough
crosswise; set aside. Line a greased 9 1/4×5 1/4×2 1/2-inch loaf pan with
the large piece of dough. Moisten the dough with water at corners and press
to seal. Place one-half of the cheese on the bottom of the dough and top
with sausage. Spoon tomato sauce over sausage and sprinkle with oregano and
basil. Combine spinach with egg and spread over tomato sauce. Layer
pimientos on top of spinach and top with remaining cheese. Arrange the
pepperoni on top of the cheese layer. Top with olive halves. Cover filling
with reserved dough and crimp edges of dough to seal. Cut slits in top of
dough to allow steam to escape. Bake 50 minutes or until crust is well
browned (if crust browns too quickly, cover loosely with aluminum foil).
Allow to cool 10 minutes before removing from pan and cutting into slices.

Categories: Breads, Spicy, Tex-mex
Servings: 8

2 Egg 1 tb Baking Powder
2/3 c Salad oil 1 1/2 ts Salt
1 c Sour cream 2 Green Onion Tops chopped fin
1 c Corn meal, yellow 4 Jalapeno Peppers sm chpped
3/4 c Cream style corn 1 c Cheddar cheese, grated

Combine all ingredients except cheese…add half the cheese..pour into a
well greased 8/12 pan and rest of cheese bake 425 20-25 min from”Deep in
the Heart of Texas” received from YLR in cookbook swap

*the needler* Notes: I used 1 cup of cream style corn, that
is what is in those small cans and I used one with no salt. I thought it
was a bit oily for my taste, so next time I would use less oil maybe about
a half cup. I used 3 heaping tablespoons of Ortego hot chopped
Jalopenos…I would use more next time..it was ok but I like it hotter. It
was fine for those who dont like it really hot.

Categories: Breads, Londontowne
Servings: 2

2 Eggs 1 1/2 c Flour
Salt, pinch Milk
2 tb Beef stout

Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk
a small at a time until smooth. Add more milk to make a batter like a
rather thin pancake batter. Let stand 1 hour. Place 2 tablespoons beef stout in
baking pan and heat in oven. Pour batter on hot stout. Bake 20 minutes in 425
degree oven. The PERFECT accompaniment to Rib Roast!

Categories: Breads, Londontowne
Servings: 1

1/4 lb Butter 2 1/2 ts Baking powder
1/2 c Sugar 1/4 ts Salt
2 Eggs 1 c Milk
2 1/2 c Flour 1 c Raisins

Cream butter and sugar. Mix flour, salt, baking powder, and add to butter
mixture alternately with milk. Add raisins. Pour into 8″ X 8″ pan. Bake at
350 degrees one hour.

Categories: Breads, Londontowne
Servings: 1

2 Eggs 1 1/2 c Buttermilk
1 ts Salt 3/4 ts Soda
1 1/2 c Cornmeal 3 tb Lard, melted
1 c Flour

Beat eggs, milk, and lard together. Add remaining ingredients and mix well.
Pour into greased 11″ X 7″ X 2″ and bake in hot (400) oven about 30
minutes.

Categories: Breads, Londontowne
Servings: 1

1 Cake yeast 3 ts Baking powder
2 tb Lukewarm water 4 tb Sugar
5 c Plain flour 1 ts Salt
1 ts Soda 1 c Shortening
2 c Buttermilk

Dissolve yeast in water. Into a bowl, sift flour with other dry
ingredients. Cut in shortening, add buttermilk, then add yeast mixture.
Stir until all flour is dampened. Knead on floured board a minute, roll to
desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about
12 minutes. Dough may be kept refrigerated and used about a week.

Categories: Breads, Londontowne
Servings: 24

3/4 c Milk 1 Fresh cake yeast
1/4 c Sugar 3 tb Shortening
1 ts Salt 1 Egg
3 1/2 c Flour 1/4 c Lukewarm water

Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm
while softening yeast in a small bowl with the warm water. When soft, add
the egg and beat together slightly. Pour the yeast/egg mixture into the
milk mixture and stir them together.
The flour may be sifted or poured into the liquid. With a large spoon, stir
until flour/milk is well mixed. You should have a firm, but not stiff
dough. Without removing it from the bowl, cover the dough with a plate or
towel and set aside to rise until double in bulk (about 2 hrs depending on
the temperature in the kitchen). Instead of letting the dough rise at this
point you may place it in the refrigerator and use it later, or the next day.
Watch to make sure it doesn’t spill out of the bowl. If it starts to spill
before you’re ready to use it, punch it back down. Refrigerated dough is
simpler to handle but takes longer to rise.
BREAD: If you want to make bread, dump the dough out of the bowl onto a
floured surface and with more flour as needed to keep it from sticking,
knead it until springy and simple to handle. This dough does not require a
lot of kneading; only enough to make it simple to handle. For 2 medium size
loaves cut the dough in half and knead/shape each into loaves and place into
greased baking pans. Allow about 2 hours for the dough to double again.
Bake in a 375 degree oven until lightly browned on top (if uncertain
whether or not bread is done, tip out of pan and see if bottom is browned
too).
ROLLS: To make rolls, work and knead dough until springy and easily
handled. Roll out with a rolling pin and cut with a biscuit cutter and fold
over and place on a greased cookie sheet (Parkerhouse rolls), or break
dough into small pieces, make into small balls and place 3 in each section
of a greased muffin pan (Cloverleaf rolls).
SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for
Parkerhouse rolls, except trying to make an oblong instead of a round.
Spread it with raisins and sprinkle with cinnamon and sugar. Dot with
butter and roll as for a jelly roll. Slice and place on a greased pan or
make into a circle and make slashes through the dough at intervals. Let
rise and bake as for loaves. Top with an icing made of confectioners’
sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over
the bread or rolls while hot. Decorate with nuts or fruits.
If you want to make a whole wheat bread, use half white and half whole
wheat flour, and use brown sugar instead of white. The amounts above will
yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.