BREADS, ROLLS,
AND MUFFINS
| BANANA BREAD Debbie, this is the recipe you liked 1/2 cup shortening 1 cup sugar 2 eggs 1 cup mashed ripe bananas 1 teaspoon lemon juice 2 cups sifted flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup nut meats, chopped (optional) Cream shortening and sugar together. Beat eggs until light and add. Mash bananas with the lemon juice using an ordinary dinner fork. Blend with creamed mixture. Sift flour, baking powder and salt together and mix quickly into banana mixture. Add nuts if desired. Bake in greased loaf pan in moderate oven (375 degrees) about one and one-fourth hours. Makes one (1 pound) loaf. CINNAMON ROLLS USING CANNED FROSTING AND FROZEN BREAD DOUGH 1 container of caramel pecan frosting (premade) 1 frozen loaf of bread dough Grease a 9 x 13 inch pan. Spread the contents of the frosting container evenly over the bottom of your prepared pan. Let the bread dough thaw out enough so that you can cut it with a sharp knife. Using your own judgment, slice the bread dough in enough pieces to cover the bottom of the pan leaving about an inch between each of the slices. Let stand at room temperature, or slightly warmer (such as the top of your refrigerator) until the dough has risen to double it’s size. Bake in a 375 degree oven for about 35 minutes. After they are done baking, let cool a short while, then invert onto a large plate, cutting board, etc. The frosting will be very runny and sticky. If too much of the frosting remains in the pan, scoop it out and put on top of any of the rolls that need extra frosting. If you don’t invent the rolls, a majority of the frosting will stick to the bottom of the pan and harden as it cools. When the rolls have cooled enough for you to handle with your fingers, pull them apart. FROZEN BREAD DOUGH USES Using one of the frozen loaves of bread, let it thaw enough so that you can roll it out with a rolling pin. After you have rolled out the dough into a rectangular shape, you can spread it with butter and sprinkle on a mix of sugar and cinnamon. You can also top this with raisins if you wish. Let rise til double in size. Bake in 375 degree oven for 35 minutes. BANANA BREAD
Sift dry ingredients together; set aside.
Combine first 6 ingredients (flour through cinnamon). Combine pumpkin and milk until blended. Cream shortening and sugar in large mixer bowl. Add egg, beat until mixture is fluffy. Add flour mixture alternately with pumpkin
mixture, beating after each addition. Combine
blueberries and flour, gently slice into batter. Fill
18 cups 3/4 full. HONEY
AND NUT ROLL (POTICA) Cream sugar and butter, add beaten egg yolks and mix. Add sifted dry ingredients alternately with
lukewarm milk. Beat until bubbles form, add
yeast mixture, vanilla and orange or lemon rind. Beat
until smooth and dough does not stick. Grease
bowl with butter, set in dough and cover. Place
in warm place and let rise until double in bulk Filling: Cook 1 cup honey over low heat for 5 minutes, add 1 pound ground
walnuts or pecans, 1/4 pound butter, 1/2 cup sugar, 1/4 cup sweet cream. Mix until butter is melted, add 1/4 teaspoon
cinnamon, 1 teaspoon vanilla and 2 stiffly beaten egg whites (fold egg whites in). Roll dough on a floured cloth. Brush the dough with 1/4 cup melted butter, and spread the nut filling over entire dough. If you like raisins, sprinkle 2/3 cup washed raisins over the nut filling. Roll the dough tightly with your hands. Place into large baking pan so the dough can expand to double in size. Bake in moderate oven 350 degrees for 1 hour to 1 hour and 15 minutes until nicely browned. |