Breads and Grains
Yeast Breads
BASIC WHITE BREAD
Ann Pase
September 1987 Homemaking Class
2
Tbsp. shortening
2 1/2 tsp. salt
2 Tbsp. sugar
1 cup hot milk
1 cup hot water
1 pkg. dry yeast (1 Tbsp.)
1/4 cup warm water (105 to 115°)
6 cups white flour
Mix
shortening, salt, and sugar in a large bowl; add hot milk and 1 cup hot water,
and let cool to lukewarm. In a
small bowl or cup, mix yeast with 1/4 cup warm water, and let stand five minutes
to dissolve. Add the dissolved
yeast and 3 cups of the flour to the first mixture and beat until well blended.
Add 2 more cups of flour, mix, and turn out onto a lightly floured board.
Knead for a minute or two and then let it rest for 10 minutes. Add just enough of the remaining flour so that the dough is
not sticky, resume kneading until the dough is smooth and elastic.
Put the dough in a large, greased bowl, cover and let rise in a warm spot
until doubled in bulk. Punch down
and shape into two loaves. Place in
greased loaf pans, cover, and let double in bulk again.
Preheat oven to 425°. Bake
bread for 15 minutes, reduce heat to 375° and bake for 30 minutes more.
Remove from pans and cool on racks.
MOTHER’S
BREAD
Janet McManus
4
Tbsp. sugar
4 tsp. salt
1 cup powdered milk
1 yeast cake or 1 pkg dry yeast, dissolved in 1/4 cup lukewarm water
4 Tbsp. melted shortening
4 cups warm milk
11 cups flour
Combine
all dry ingredients in a large bowl. Stir
in the warm water and the dissolved yeast and shortening. Add 9 cups flour.
Knead (adding remaining 2 cups flour, a little at a time, as needed) on a
floured surface for about 10 minutes. Place
in a greased pan and cover. Let
rise in a warm place until double. Knead
down and let double again. Divide
into 4 parts for loaves. Let rise
10 minutes. Form into loaves, put
in greased pans, let rise again, until doubled.
Bake at 400°F for 10 minutes. Then
350°F for about 40 minutes. Brush
loaves with butter after removing from oven (makes a softer crust).
Cool by laying the loaves on the sides.
NEILSON/DUPAIX
HEIRLOOM "HOMEMADE" BREAD RECIPE
Denise Dupaix
1
12-oz. can evaporated milk
4 cups very warm water
3 pkg. (3 Tbsp.) yeast
4 Tbsp. shortening
12 cups flour
3/4 cup sugar
2 Tbsp. salt
Put the milk, water and yeast in large Tupperware bowl, in that order. Let stand while yeast begins to work--do not stir!! Then add shortening, and 3-4 cups of the flour; mix well. Add 3-4 more cups flour, and sugar and salt combined. Mix well. Continue to add 3-4 more cups of flour until the mixture has about 12 cups total flour added. Let rise with a moist towel over top until double. Roll out into loaves, kneading extra flour in as needed. Let loaves rise until double with moist towel over the top. Bake at 350 degrees for 45 minutes or 375 degrees for 15 minutes, then 30 minutes at 350 degrees. Remove from oven and butter tops immediately to ensure a soft crust. I have found that on cloudy, overcast days, the bread comes out perfect! Yields 5 loaves of bread.
ROMAN
MEAL BREAD
Nancy Abbott
September 1987 Homemaking Class
2 pkg. Fleishmann’s Quick-Rise Yeast
2 tsp. salt
1/3 cup oil
1/3 cup brown sugar
2/3 cup powdered milk
2 eggs
1 cup Roman Meal cereal
2 cups warm water (105 to 110°)
7 cups Gold Medal Better for Bread flour
Put
first 8 ingredients and 3 cups flour in large mixing bowl.
Beat 5-10 minutes at high speed of portable mixer or medium speed of
electric mixer, until gluten begins to develop.
Remove beaters. By hand stir
in another 2 cups of flour, but there’s no need to make it smooth.
Sprinkle 1 cup flour in a 10" diameter circle. Turn dough out onto circle of flour; oil hands and begin
kneading in flour, using fingertips only, until dough stiffens up and isn’t so
sticky. Knead 5-10 minutes more,
until dough is smooth and elastic, adding additional flour if necessary.
Warm oven to 200° and turn it off. Cover
dough and let rise in oven until doubled in bulk.
Punch down by kneading a few strokes.
Divide into two equal portions on oiled surface.
With oiled hands, shape into loaves and place in greased loaf pans.
Proof by putting in warm place, or overnight in fridge (cover with
plastic wrap). Bread should be
about 1" above top rim of pan.
About 10 minutes before baking, preheat oven to 375° (and remove dough from
fridge if you proofed it there). Bake
30-35 minutes. Loosen edges and
turn out on rack. Stand loaves on
side until cooled completely.
HERB BREAD
Virginia Justice
Tualatin Hills Parks & Recreation District Class
2
cups milk (water can also be used—milk makes the bread richer)
1 cup rolled oats
3 Tbsp. margarine/butter
3-3/4 to 4-3/4 cups flour
1/4 cup sugar
2 tsp. salt
2 pkgs. dry yeast
1 egg
6 Tbsp. melted margarine/butter
1 Tbsp. parmesan cheese
1/2 tsp. basil leaves
1/4 tsp. oregano leaves
1/4 tsp. garlic powder
Scald
milk (if using water bring to a boil). Add oats and 3 Tbsp. butter/margarine.
Set aside to cool to 120-130°F. In large bowl, combine 1-1/2 cups of flour,
sugar, yeast and salt. Blend in
rolled oats mixture and egg. Blend
at low speed until moist. Blend 3
minutes at medium speed. By hand stir in 2-1/2 cups flour until dough is stiff.
Knead in remaining flour. Let rest 15 minutes. Punch down and press into
a greased 9X13 pan. Use a sharp knife to make diamond pattern in dough.
Cut completely through dough. Cover loosely with greased plastic wrap and
cloth towel. Let rise in warm place (80-85°F) until light and doubled in size,
about 45 minutes. Heat oven to 375°F. Uncover
dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of
pan; do not pull knife through dough. In small bowl, combine Parmesan
cheese, basil leaves, oregano leaves and garlic powder; set aside. Spoon 4 Tbsp.
of melted butter/margarine over cut dough. Bake at 375°F for 15 minutes. Brush or drizzle remaining 2
Tbsp. butter/margarine over partially-baked bread. Sprinkle with Parmesan
cheese-herb mixture. Bake for an
additional 10 to 15 minutes or until golden brown. Serve warm or cool. Makes 16
Servings.
WHOLE
WHEAT RAISIN LOAF
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference
2
cups milk
3/4 cup water
1/4 cup vegetable oil
3 to 3-3/4 cups all-purpose or unbleached flour
1/2 cup sugar
3 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg (optional)
2 envelopes (2 Tbsp.) active dry yeast
4 cups whole wheat flour
1 cup rolled oats
1 cup raisins
In
medium saucepan, heat first 3 ingredients until very warm (120-130°F). In large
bowl, place heated mixture, 2 cups all-purpose or unbleached flour, sugar, salt,
spices and yeast. Beat 4 minutes at medium speed. By hand stir in whole wheat
flour, oats, raisins and remaining all-purpose flour. Turn out on well-floured
surface; knead until smooth and elastic, about 5 minutes. Place in a greased
bowl; cover and let rise 20 to 30 minutes in a warm place. Punch down. Divide
dough in half and shape into two loaves. Place in 2 greased loaf pans. Brush
tops of loaves with oil or melted margarine. Cover and let rise in a warm place
until light and doubled in bulk, 30-45 minutes. Bake in 375°F oven for 40-45
minutes, or until loaves are a deep golden brown and sound hollow when tapped.
If tops seem to be getting too brown, cover loosely with aluminum foil the last
10 minutes. After taking from oven, remove from pans immediately. If desired,
brush with oil or margarine and sprinkle with granulated sugar.
EASY
OATMEAL BREAD
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference
4-1/4
to 4-3/4 cups all-purpose flour
2 pkgs. active dry yeast
3/4 cup milk
3/4 cup water
2 Tbsp. shortening
2 Tbsp. molasses or brown sugar
2 tsp. salt
1 egg, at room temperature
1 cup quick-cooking oats, uncooked
Measure
1-3/4 cups flour into large mixing bowl. Add yeast, blending well. Pour milk,
water, shortening, molasses and salt into a saucepan and warm over medium heat
until very warm (120-130°F). Pour liquids into yeast-flour mixture; add egg.
Beat at low speed 1/2 minute, scraping bowl while you work. Beat 3 minutes at
high speed. Working with mixing spoon, stir in the oatmeal. Add enough
additional flour to form a soft dough. Turn onto lightly floured board and knead
5 to 10 minutes, or until smooth. Place in lightly greased bowl; cover bowl and
let rest 20 minutes. Grease 2 loaf pans. Divide dough in half. Roll one half
into a 7X14” rectangle. Roll up from narrow side, pressing dough into roll at
each turn. Press ends to seal. Place in pan, seam side down. Repeat with
remaining half of dough. Cover loaves loosely with foil tent. Set loaves on rack
over hot water and let rise until double, 30-45 minutes. Center of loaves should
be only 1/2 inch above tops of pans. Bake in a preheated 375°F oven for 35-45
minutes. Remove from pansd cool on wire racks. Brush with butter for soft crusts
or with water for chewy crusts. Makes 2 loaves.
BASIC PRIZEWINNING ROLL DOUGH
Rosa Shurtz
January 1966 R.S. Magazine--"Quantity Cooking for Relief Society
Functions"
4
cups reconstituted dried milk, lukewarm
1 cup sugar
4 cakes dried yeast
4 eggs
4 tsp. salt
1 cup vegetable oil
14 cups sifted flour
Dissolve
sugar and yeast in warm milk. When
yeast begins to foam, add well-beaten eggs and enough flour to make a medium
batter. Beat well and let set until
bubbles begin to form. Beat in salt
and oil and add rest of flour, beating well.
When too thick to beat, pour onto floured board and knead until smooth
and elastic. The secret of this
dough is to use only enough flour to be able to handle it.
It should be as soft as possible, almost sticky.
Place in greased bowl and cover with damp cloth.
Let rise until double in bulk and punch down well.
Let rise again. Divide dough
into easily handled portions and let rest about 15 minutes.
Pat out on floured board to about 1/4 inch thick.
Cut with biscuit cutter. Place
close together on greased flat pans. Let
rise until light.. Bake at 425°
for 12 to 20 minutes (depending on size). Brush
with melted butter when they come from oven
This dough can be shaped into any form desired.
The rolls freeze well.
Variations:
Herb Bread
Add to basic mixture:
2 tsp. nutmeg
4 tsp. dried sage
8 tsp. caraway seeds
Let
rise as in basic recipe, make into loaves.
Let rise. Bake at 375° for
35 minutes.
Orange Rolls
Basic Recipe
Filling:
2 cups sugar
4 Tbsp. grated orange rind
1 cup orange juice and pulp
1 cup butter or margarine
Make
filling by combining all filling ingredients in a saucepan.
Cook 2 minutes, cool until thick. Follow
directions for Basic Dough. After
second rising, roll dough into oblongs, spread with some of the filling.
Roll and cut as for cinnamon rolls.
Place some of the filling in pan and put rolls in, cut side down.
Let rise. Bake at 375° for
about 25 minutes. Turn out on large
tray at once.
Christmas Cake
Add to basic mixture:
4 tsp. powdered cardamon
1 cup chopped citron
2 cups golden seedless raisins
Let
rise as in basic recipe. Bake in
round loaves at 350° for 30 minutes.
Stollen
Basic Recipe
2 cups slivered almonds
1 cup cut-up citron
1 cup candied cherries
4 Tbsp. grated lemon rind
Follow
basic directions. After second rising of dough, turn onto lightly floured board
and knead in almonds, citron, cherries and lemon rind. Pat out dough in to ovals 8x12 inches. Spread with soft butter.
Fold in half, the long way. Form
into crescents. Press edges firmly,
place on greased, heavy baking sheets. Let
rise until double. Bake at 375° 30
minutes. Brush with melted butter.
Bohemian Braid
Basic Recipe
4 tsp. lemon rind
1/2 tsp. mace
2 cups golden seedless raisins
2 cups chopped nuts.
Follow
basic directions. After second rising, knead in remaining ingredients.
Divide dough into equal strips about 14 inches long.
Place on greased baking sheets about an inch apart and braid loosely,
beginning at the middle, working toward the ends.
Seal ends well. Let rise
until doubled in bulk. Bake at 350°
for 30 to 35 minutes. Ice with
powdered sugar icing while still warm.
EASY
CROISSANTS
Denise Dupaix
5
cups flour
2 pkgs. (2 Tbsp.) yeast
1/4 cup sugar
2 tsp. salt
1 cup water
3/4 cup evaporated milk
1/2 cup butter or margarine (cold)
1 egg
1 Tbsp. water
In large mixer bowl, combine 1 cup flour, yeast, sugar, and salt; mix well. In saucepan, heat 1 cup water, evaporated milk and 1/4 cup butter or margarine until warm. Butter doesn't have to be melted. Add this to flour mixture; mix in egg. Blend at low speed until moistened; beat 3 more minutes at medium speed. Set aside. In large bowl, cut 1/4 cup cold butter or margarine into remaining 4 cups flour until butter particles are large pea size. Pour yeast mixture over flour-butter mixture and fold in until all flour is moist. Cover and refrigerate 2 hours. Place dough on floured surface and knead 6 times. Divide into equal parts and roll each into a 14-inch circle. Cut into 10 pie-shaped wedges; roll up wide end to point. Place on cookie sheet and curve. Cover and let rise until double in size. Brush each with egg and water before baking. Bake at 350 degrees for 15-18 minutes. Makes up to 50 croissants.
Twelve-Hour
Butter Horn rolls
Nancy Andrus
March 1988 Homemaking Meeting Souper Birthday Potluck
1
cup milk
1/2 cup butter (1 stick), melted
1 pkg. yeast (1 scant Tbsp.)
1 Tbsp. sugar
1 Tbsp. lukewarm water
1/2 cup sugar
3 eggs, well-beaten
3/4 tsp. salt
4 cups flour
1/4 cup butter (1/2 stick), melted
Heat
1 stick butter and the milk to lukewarm. (Nancy puts the butter in her microwave
to melt, then adds it to the milk.) In
a small bowl combine yeast, 1 Tbsp. sugar, and lukewarm water.
Stir until yeast is dissolved. Add
milk and butter mixture to yeast. Add
1/2 cup sugar, eggs, salt, and flour. Mix
together. Dough will be sticky.
Let rise in a warm place for at least 6 hours or overnight.
Take half the dough and roll it out into a circle.
Pour on 1/2 stick melted butter. Cut
into 16 pie-wedge shapes (Nancy uses a pizza cutter).
Roll each wedge from large end to small end. Place on greased cookie sheet.
Repeat the cutting and rolling procedure with the other half of the
dough. Let rise for another 6
hours. Cook at 350° for 10-15
minutes. Makes 32 rolls. Can be doubled.
3
cups milk, scalded & cooled
2 tsp. salt
1/3 cup sugar (save 1 Tbsp. to put with yeast)
2 eggs, beaten
1/2 c butter, melted but not hot
2 yeast cakes or dry yeast
1/2 cup warm water
8 cups flour
Dissolve
salt & sugar in milk in a small bowl. Soften yeast in warm water. In another
small bowl, beat eggs and melted butter. Put 3 to 4 cups flour in a medium bowl.
Add milk mixture and yeast and beat until smooth. Add eggs and butter, and beat
again. Then add flour gradually until dough is almost too stiff to beat. Beat
until smooth and well mixed—dough will be sticky. Cover & keep in warm
place until double in bulk, about 50 minutes. Push dough down and, roll out with
on floured surface, and use a 2” round cutter to make into rolls, using a lot
of melted butter in pan. Let rise again and bake at 400°F about 15 to 20
minutes, or until browned to suit. Makes
approximately 30-35 rolls with 2" round cutter.
ICE
BOX ROLLS
Janet McManus
2
yeast cakes softened in 1/4 cup warm water
1/2 cup shortening
1/2 cup sugar
1 cup warm water
2 tsp. salt
3 beaten eggs
4 1/2 cups flour (approximately)
Melt shortening; combine with sugar, water and salt. When all is dissolved and warm (not hot) add beaten eggs,
yeast and flour. Beat to a soft
batter. Knead until smooth.
Let rise until double in bulk. Beat
down with spoon and refrigerate, covered. Three
hours before you want to serve, roll out and shape.
Let rise. Bake at 425 for
8-10 minutes. Makes about 4 dozen.
REFRIGERATOR ROLLS
Ellen Remington
1
cup warm water
2 Tbsp. dry yeast
2 cups scalded milk
3/4 cup sugar
2 tsp. salt
1/2 to 3/4 cup shortening or margarine
8-9 cups flour
3 eggs, beaten
Dissolve
yeast in warm water; set aside. Add sugar, salt and shortening to hot milk. Cool
and add yeast. Add 4-5 cups of flour; stir. Add eggs and remaining flour. Let
rise once; roll out. Put in deep freeze; cover with waxed paper.
How
to do this? Bake at 375°F for 20 minutes.
EASY
REFRIGERATOR ROLLS
Denise Dupaix
1
cup very hot water
1/2 cup vegetable shortening
1/2 cup sugar
2 tsp. salt
3 eggs, well beaten (room temperature)
1/4 cup warm water
2 pkgs. (2 Tbsp.) yeast (if doubling recipe use only 3 Tbsp. yeast)
Dissolve shortening, sugar and salt in hot water. Let it cool slightly while you beat eggs and start yeast in 1/4 cup warm water. Add the eggs and yeast to the liquid mix and stire. Add the flour gradually; the dough should be easy to handle, but not stiff. Cover with a damp cloth and let stand 1 hour (no kneading). Stire mix down with a spoon, re-cover and place in the refrigerator until 3 hours before you are to bake. Remove from refrigerator and roll out on a floured surface. Mold into desired shapes. Place on a greased baking sheet and let rise 2 1/2 to 3 hours. Bake at 400 degrees for 10-12 minutes.
DIANE'S
COWBOY BISCUITS
Connie Grossarth
1
qt. warm milk
1/2 cup shortening
2/3 cup sugar
2 tsp. salt
1/2 tsp. soda
6-8 cups flour (unsifted)
1 pkg. dry yeast (1 Tbsp.)
1 tsp. baking powder
Dissolve
the yeast in the warm milk then add all other ingredients.
Let rise 1 hour. Take out
what dough you need—roll out and use biscuit cutter to make rounds.
Place on greased pan and let rise until double. Bake at 350°F for 8-10
minutes, depending on the size of the rolls. Keep the remainder of the dough in
the refrigerator—it will keep for
several days. (These are between biscuits and hot rolls—delicious!!!)
BAGELS
Orem 64th Ward R.S.
4
1/4 to 4 1/2 cups all-purpose flour
2 pkg. active dry yeast
1 1/2 cups warm water (110°)
3 Tbsp. sugar
1 Tbsp. salt
In
large bowl combine 1 1/2 cups of flour and yeast.
Combine water, sugar and salt. Add
to dry mixture in bowl. Beat at low
speed with electric mixer for 30 seconds, scraping sides of bowl constantly.
Beat 3 minutes at high speed. By
hand, stir in enough flour to make a moderately stiff dough.
Turn out onto lightly floured surface and knead until smooth and elastic
(8-10 minutes). Cover; let dough
rest 15 minutes.
Cut into 12 portions; shape into smooth balls.
Punch a hole in center of each with a floured finger.
Pull gently to enlarge hole, working each bagel into uniform shape.
Cover; let rise 20 minutes.
(Optional step for glossy, smooth surface:
Place raised bagels on greased baking sheet and broil 5 inches from heat
for 1 1/2 to 2 minutes on each side.)
In large kettle, combine 1 gallon water and 1 Tbsp. sugar; bring to boiling.
Reduce heat to simmering; cook 4-5 bagels at a time for 7 minutes,
turning once. Drain. Place on
greased baking sheet. Bake at 375°
for 30-35 minutes (or about 25 minutes for bagels that have been broiled).
Makes 12.
WHOLE
WHEAT BAGELS
: Substitute for all-purpose flour
2 3/4 to 3 cups all-purpose flour and 1 1/4 cups whole wheat flour.
Prepare as directed above.
ONION BAGELS
: Prepare white flour bagels as
above, except cook 1/2 cup finely chopped onion in 3 Tbsp. of butter or
margarine till tender but not brown. Brush
this mixture over tops of bagels after first 15 minutes of baking.
HERB BAGELS
: Prepare white flour or
whole-wheat bagels as above, except combine 2 tsp. crushed dried marjoram, or 1
tsp. crushed dried dillweed with the flour and yeast mixture.
The
Secret to Gene Darrah’s Sweet Rolls
March 1988 Homemaking Meeting Souper Birthday Potluck
Make
a basic sweet roll recipe. Roll
out, brush with butter or margarine, sprinkle with cinnamon and sugar, roll into
a jelly roll and cut into 1-inch slices, as you would normally, but do not put
rolls in pan yet. Then mix together
in a saucepan:
2/3 cup brown sugar
1/4 cup butter or margarine (1/2 stick)
2 Tbsp. light corn syrup
Cook on stove until everything is melted and blended. Pour in the bottom of the pan you will put the sweet rolls
in. Add nuts. Put rolls in and proceed as usual with rising and baking.
When done, turn upside-down out of pan and all that good stuff will now
be on top.
Cinnamon
Rolls
Lenora Humphries
December 1988 Homemaking Refreshments
4
cups (1 qt.) milk
1 1/2 cups sugar
1 cup shortening
2 Tbsp. yeast
4 eggs
1/2 tsp. salt
approx. 11 cups flour
Filling:
1/4 cup softened margarine
1/2 cup brown sugar
1 Tbsp. cinnamon
Glaze:
confectioners (powdered) sugar
half-and-half
pinch of salt
All
ingredients should be at room temperature.
Scald milk almost to boil (180°). Add
sugar, shortening and salt; let cool, but bowl should still be warm to touch
(115°), about a half hour. Then
add enough flour to mix (about 6 cups). Add
eggs and yeast. Add remaining
flour. Mix until you get a
semi-stiff dough. Knead well (about
10 minutes). Put dough in greased
bowl and cover with a towel to rise in a warm draft-free place until doubled,
about 1 hour. Punch down.
At this point you may want to let it sit in the refrigerator for a couple of
hours or even overnight. This will
make it easier to work with when rolling out.
If it rises again, just punch it down again before rolling.
Divide dough in half. Roll half the
dough on a floured or greased surface to a 12" x 24" rectangle.
Spread softened margarine all over dough, but leave 1/2 inch on one long
end of the dough unbuttered. This
will be the end that will close the rolls when you roll them up.
Mix the brown sugar and cinnamon and sprinkle over the dough. Add raisins if desired.
Roll up into cylinder and cut 3-inch slices (or maybe a little smaller).
Bake in a 9"x9" square pan, four rolls to a pan, at 350° to
375° for 15 to 20 minutes, or until dough springs back to touch.
Mix glaze ingredients to make a thick glaze and pour over the rolls.
Makes 24 to 26 rolls.
SWEET
ROLLS
Oak Hills Ward Relief Society
1
loaf frozen bread dough
1 cup brown sugar
1 4-serving package vanilla pudding mix (not instant)
1 Tbsp. cinnamon
1/2 cup raisins
1/2 cup (1 stick) margarine
Thaw
bread dough. Grease a 9x13 baking
dish. Break loaf into small pieces
in pan (there will be spaces). Mic together sugar, pudding mix, cinnamon and raisins and
sprinkle over bread. Melt the
margarine and dribble over the mixture. Let
rise (optional). Bake at 375° for
30 minutes.
WHOLE
WHEAT SWEETIES
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference
1
Tbsp. yeast
1/4 cup lukewarm water
1 cup scalded milk
1 tsp. salt
2 Tbsp. melted butter
1/2 cup sugar
1-1/2 cups whole wheat flour
1-1/2 cups white flour
1/3 cup melted butter
1 cup brown sugar
2/3 cup chopped nuts
Dissolve
yeast in lukewarm water. Add scalded milk, salt, 2 Tbsp. melted butter, and
sugar. Add whole wheat flour and white flour and knead until smooth. Place in
greased bowl, cover, and let rise
until double. Knead lightly and
roll into oblong. Combine 1/3 cup
melted butter, brown sugar, and chopped nuts and sprinkle and spread
over dough. Roll in
jelly-roll fashion, cut as for cinnamon rolls, and let rise until double.
Bake on greased sheets for 25 minutes at 350°F.
BAVARIAN
WAFFLES
Ann Chandler
Ann
usually makes this recipe up the night before, leaves it in the fridge, and
makes it the next morning.
1/2
cup warm water (105° to 115°)
2 Tbsp. yeast
4 Tbsp. sugar
2 tsp. salt
1/2 cup oil
6 eggs
4 cups flour
3 1/2 cups milk
Throw
all ingredients together. The next
morning, cook as you would regular waffles.
POTATO
DOUGHNUTS
Kathleen Westhora
1
cup sieved mashed potatoes (or instant)
1 cup liquid (from potato water or plain water)
3/4 cup shortening
1/2 cup sugar
1 Tbsp. salt
1 package (1 Tbsp.) yeast
3/4 cup water, warm (105° to 110°)
2 eggs
5-6 cups flour (or more)
Mix
potatoes, liquid, shortening and salt in a saucepan (to help melt shortening);
transfer to large bowl. Dissolve
yeast in warm water. Stir into
potato mixture. Stir in eggs and
enough flour to make dough easy to handle.
Knead 5-8 minutes. (Dough
will be fairly sticky, but roll out with lots of flour.)
Let rise 1 to 1 1/2 hours. Punch
down and let rest 10 minutes. Pat
or roll out on floured surface until the dough is 3/4-inch thick.
Cut doughnuts. Let rise
until doubled--1 hour. Deep fry at
375° for 2 to 3 minutes on each side. (adjust
the heat according to how the first batch cooks)
Drain and glaze, or shake with cinnamon sugar or confectioners sugar.
Glaze: 4 cups powdered sugar, 1/2
to 3/4 cups boiling water, 1 tsp. vanilla.
Homemade
Pretzels
March 1989 Homemaking Class
1
Tbsp. active dry yeast
1 cup unbleached flour
1 cup whole wheat flour
1 1/2 tsp. honey
1 1/2 cups warm water
1 egg
Coarse salt (opt.)
Preheat
oven to 450° F. In a large bowl, place yeast, flours, and honey.
Add water and mix until the dough forms a ball.
Small amounts of flour can be added, if necessary.
On a well-floured surface, knead dough until it is smooth and
elastic--about 5 minutes. Pull off
small pieces of dough, and, using your palms, roll each piece on the floured
surface or between your hands to form thin rods about 8 inches long.
Shape each rod into a pretzel shape.
Using a fork dipped in cold water, mash ends slightly into center to seal
and hold shape. Using a spatula,
place pretzels on a lightly oiled cookie sheet. Beat the egg slightly and brush on pretzels.
Sprinkle with coarse salt, if desired.
Bake at 450° F for 12 minutes, or until lightly browned.
Quick
Breads
THE BEST BANANA BREAD
Cheryl Brough
3
or 4 ripe bananas
3/4 cup sugar
2 eggs
2 cups flour
1 tsp. salt
1 tsp. baking soda
1/3 cup vegetable oil
1 tsp. vanilla
Mix
all ingredients and pour into greased loaf pan.
Bake at 325° 1 hour, or until toothpick inserted in center of bread
comes out clean.
ZUCCHINI BREAD
Ellen Remington
1
cup brown sugar
1 cup sugar
3 eggs
1 cup oil
3 cups sifted flour
3 tsp. cinnamon
1 tsp. baking soda
1 cup nuts
2 cups zucchini, grated or put in blender
1 tsp. salt
Mix
all ingredients well and bake at 325°F for 1 hour 15 minutes. Makes two loaves.
Variations: Raisins may be added. Bananas can be used in place of zucchini.
PUMPKIN
TEA BREAD WITH ORANGE CHEESE SPREAD
October 1989 Homemaking Class
1
cup all-purpose flour
1 cup whole-wheat flour
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 cup unsalted butter, at room temperature
1 cup firmly packed light brown sugar
2 eggs
1 cup cooked, mashed pumpkin
1/4 cup milk
Orange Cheese Spread (recipe follows)
Preheat
oven to 350°. Grease 9x5 inch loaf pan.
Set aside. Sift together
all-purpose flour, whole-wheat flour, baking powder, baking soda, ginger,
cinnamon, cloves and salt on a sheet of wax paper. Set aside.
Beat together butter and brown sugar in a large bowl until well blended.
Add eggs and beat until light and fluffy.
Add pumpkin and milk; beat until well blended, 2 to 3 minutes (mixture
may look curdled). Add flour
mixture and beat on high speed for 1 minute.
Scrape batter into prepared pan.
Bake in preheated oven 350° for 50 to 60 minutes or until loaf is nicely
browned and springy to the touch and cake tester inserted in center comes out
clean. (Check loaf after 40
minutes; cover with tent of aluminum foil if browning too quickly).
Cool in pan on wire rack for 15 minutes.
Then turn out of pan. Serve
warm or at room temperature with Orange Cheese Spread.
Makes 1 loaf.
Orange Cheese Spread
:
Beat together 1 package (8 oz.) cream cheese at room temperature, 1/4 cup
orange juice concentrate at room temperature and 1/4
confectioners sugar until well blended and fluffy. Store refrigerated.
4-3-2-1 BREAD
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference
4
cups whole wheat flour
3 cups buttermilk
2 cups brown sugar
1 Tbsp. baking soda
Mix all ingredients together. Pour into 2 greased 1-pound loaf pans. Bake at 325°F for 1 hour. This is a sweet bread, good with chicken or fruit salad.
CINNAMON
MUFFINS
Ann Chandler
2
cups flour
1/2 tsp. salt
4 tsp. baking powder
1 Tbsp. cinnamon
3 eggs
1 cup sugar
1/2 cup oil
1 cup milk
1 cup chopped nuts
Sift
together dry ingredients; set aside. Beat
eggs; add sugar and oil. Add milk
and dry ingredients alternately. Stir
in nuts. Bake in greased muffin
tins at 375° for 15 to 20 minutes.
Oatmeal
Muffins
Tarry Smith
March 1988 Homemaking Meeting Souper Birthday Potluck
1
cup rolled oats (oatmeal)
1 cup buttermilk or sour milk
1/3 cup soft shortening (part butter)
1/2 cup brown sugar, packed
1 egg
1 cup sifted flour
1 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
Soak
oats and buttermilk together for one hour.
Meanwhile, mix thoroughly shortening, brown sugar, and the egg.
Sift together flour, baking powder, soda, salt.
Stir into shortening mixture alternately with rolled oats and buttermilk.
Fill greased muffin cups about 2/3 full.
Bake until golden brown at 400°F for 20-25 minutes.
Serve hot. Makes 12 medium
muffins.
GOLDEN
OATMEAL MUFFINS
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference
1
cup flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup sugar
1 cup oats
3 Tbsp. oil
1 egg, beaten
1 cup milk
Mix
flour, baking powder, salt and sugar. Stir
in oats. Add remaining ingredients. Stir
only until dry ingredients are moistened. Fill
prepared muffin cups 2/3 full. Bake
in preheated 425°F oven for 15 minutes.
Six
Weeks Muffins
Janet McManus
March 1988 Homemaking Meeting Souper Birthday Potluck
(will keep in refrigerator for six
weeks—makes about 1 gallon)
2
cups boiling water
5 tsp. soda
1 cup shortening
2 cups sugar
4 beaten eggs
1 cup nuts
2 cups chopped dates or raisins
5 cups flour
1 tsp. salt
1 qt. buttermilk
4 cups all bran cereal
2 cups 40% bran cereal
Mix
boiling water and soda--let it cool. Cream
together shortening, sugar, and eggs, using a very large container (Janet uses
the huge Tupperware bowl). Add all
other ingredients and mix. When
making muffins, fill muffin cups about 2/3 full and bake 20 minutes at 400° in
paper muffin cups. This will keep, if tightly covered and refrigerated, for six
weeks. Variations: Janet cooked about 3 cups of blueberries, drained
them and added them just before she put them in the cups to bake.
You could probably add dried apple, apricots, peaches, or anything you
want.
Wheat
Muffins
March 1989 Homemaking Class
1
cup unbleached flour
1/2 cup whole wheat flour
2 tsp. baking powder
1 egg
1/2 cup milk
1/2 cup honey
Combine
dry ingredients. Make well in center. Add
combined remaining ingredients and mix until batter is blended but lumpy.
Add goodies. Fill greased muffin cups 2/3 full with batter.
Bake at 375° for 20 minutes. Remove
from tins and cool.
Goodies:
This recipe can be fun for kids to make. Whip up some whole-wheat batter.
Then give them a tray with everything that can be added:
blueberries, chopped apples or banana, pears, walnuts, dried apricots or
peaches, raisins, grated cheese, granola, sunflower seeds, whole drained corn
kernels, shredded carrots or zucchini. After baking, cool and seal individually
in plastic wrap. Put in freezer; the
night before you want to use one, put it in the refrigerator.
WHOLE WHEAT MUFFINS
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference
1
cup flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 cup chopped nuts
1/2 cup brown sugar
1 cup whole wheat flour
2 eggs, beaten
1/3 cup oil
Sift
flour, baking powder and salt. Add brown sugar and whole wheat flour, blending
well. Combine eggs, milk and oil
and stir lightly into dry ingredients just until moistened. Add nuts.
Spoon into greased muffin tins. Bake
at 425°F for
15 minutes. Makes 12 large muffins.
CRACKED
WHEAT MUFFINS
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference
2
c. flour
3 tsp. baking powder
1 tsp. salt
2 Tbsp. sugar
1 egg
1 cup milk
4 Tbsp. oil
1 cup cooked cracked wheat
Sift
flour, baking powder, salt, and sugar. Beat
in egg and add milk, oil and cooked cracked wheat. Mix together just until
dampened. Fill greased or paper-lined muffin tins 2/3 full. Bake at 425°F
for 15 - 20 minutes.
SPICY
PUMPKIN MUFFINS
October 1989 Homemaking Class
2
cups sifted all-purpose flour
2 tsp. baking powder
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/3 cup (51/3 Tbsp.) butter, at room temperature
1/2 cup firmly packed light brown sugar
2 eggs
1 cup cooked, mashed pumpkin
1/2 cup milk
1/4 cup honey
1/2 cup chopped unblanched almonds
Preheat
oven to 375°. Grease twelve 21/2 inch muffin cups. Set aside.
Sift together the flour, baking powder, cinnamon, salt,
ginger, nutmeg and cloves onto a sheet of wax paper.
Set aside. Beat together butter and sugar in medium size bowl until well
blended. Add eggs, pumpkin, milk
and honey; beat on high speed until
light and fluffy, 2 to 3 minutes. Stir
in flour mixture just until combined; do not overbeat. Stir in nuts. Divide
batter evenly among muffin cups (cups will be full).
Bake in preheated oven 375° for 25 to 30 minutes or until muffins are nicely
browned and springy to the touch. Remove
to wire rack to cool for 10 to 15 minutes.
Serve warm or at room temperature. Makes
12 muffins.
PUMPKIN
MUFFINS
October 1989 Homemaking Class
1
egg
3/4 cup milk
1/2 cup raisins
1/2 cup pumpkin
1/2 cup vegetable oil
2 cups all-purpose flour
2 tsp. pumpkin spice
1/3 cup sugar
3 tsp. baking powder
1 tsp. salt
Heat
oven to 400°. Grease bottoms only
of about 12 muffin cups. Beat egg. Mix
together milk, pumpkin, raisins and oil. Add
to egg. Set aside.
Mix flour and pumpkin spice together.
Add flour mixture and sugar, baking powder and salt to wet mixture just
until flour is moistened (batter will be lumpy).
Fill muffin cups about 3/4 full. Sprinkle
tops with sugar before baking if desired. Bake
until golden brown, about 20 minutes. Immediately
remove from pan. Makes 1
dozen.
BLUEBERRY
MUFFINS
Margo Mead
1/4
c. shortening
1 3/4 c. flour
1 c. sugar
1/2 tsp. salt
1 egg
1 Tbsp. baking powder
1/2 c. flour
1 c. milk
2 c. fresh or frozen blueberries
1/2 tsp. vanilla
Cream
shortening and sugar. Add the egg,
and beat until light and fluffy. Mix
1/2 c. flour with blueberries. Sift
dry ingredients together. Add dry
ingredients alternately to creamed mixture with milk and vanilla. Mix until smooth. Stir
in floured blueberries. Bake in greased muffin pans (or use liners) in 375°
oven for 25 to 30 minutes. This
makes about 16 muffins.
RASPBERRY
MUFFINS
Smith Berry Barn
l-1/2
cups all-purpose flour
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1 egg lightly beaten
1/2 cup unsalted butter, melted
1/2 cup milk
l-1/4 cups fresh raspberries
1 tsp. grated lemon zest
Preheat
oven to 350 degrees. Line 12 muffin
cups with paper liners. Sift flour,
granulated and brown sugar, baking powder, salt, and cinnamon together into a
medium-size mixing bowl and make a well in the center.
Place the egg, malted butter and mil in the well.
Stir with wooden spoon just until ingredients are combined.
Quickly stir in the raspberries and lemon zest.
Fill each muffin cup three-fourths full with batter. Bake until nicely
browned and firm, 20 to 25 minutes. Makes
1 dozen.
APPLE
STREUDEL MUFFINS
Julie Myers
2
cups flour
1/2 cup sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup margarine
1 cup grated apples
1 egg
2/3 cup milk
Topping:
1/4 cup chopped nuts
2 Tbsp. sugar
1 tsp. cinnamon
Combine
flour, 1/2 cup sugar, baking powder and salt. Cut in margarine. Reserve 1/2 cup
of this mixture for topping. To remaining flour mixture, add apples, eggs and
milk. Mix lightly. Spoon into greased muffin tins. Combine reserved flour
mixture with nuts, 2 Tbsp. sugar and cinnamon. Sprinkle over batter. Bake at 425°F
for 20 minutes. Makes 12.
TENDER
EGG BISCUITS
Margo Mead
3
cups flour
4 1/2 tsp. baking powder
1 Tbsp. sugar
3/4 tsp. cream of tartar
1/2 tsp. salt
3/4 cup cold butter or margarine
3/4 cup milk
1 egg, slightly beaten
Mix
together flour, baking powder, sugar, cream of tartar and salt.
Cut in butter or margarine until mixture is size of small peas.
Stir in milk and egg. Knead
once or twice on lightly flowered board. Roll
to 1/2-inch thickness. Cut with 2
1/2-inch biscuit cutter, and bake at 450° on ungreased baking sheet for 10-12
minutes. Makes about a dozen
biscuits.
FRY
BREAD
Julie Myers
3
cups flour
5 tsp. baking powder
1-1/4 cups milk
Combine
all ingredients and let rest one hour. Cut into 6 pieces. On lightly floured
surface, roll each piece into 7” circle. Fry in hot oil until golden on each
side. Use for Navajo Tacos, or serve with butter and warm honey.
WHOLE
WHEAT SALTINE CRACKERS
Orem 64th Ward R.S.
4
cups whole wheat flour
2 tsp. salt
2/3 cup dry powdered milk
1 1/2 cups warm water
1/3 cup oil
1 Tbsp. honey
1 Tbsp. yeast
Mix
together flour, salt and powdered milk. In
1 cup warm water, dissolve honey and yeast.
Add to the dry ingredients along with the salad oil.
Add remaining water or a little more.
Form into a ball. Place in a
greased bowl; cover and let rise 1/2 to 1 hour.
Knead for a few minutes. Return
to bowl. Use a piece of dough the
size of a lemon at time, keeping the dough covered.
Roll out on lightly floured board. Roll
each piece as thin as possible. Bake
on ungreased cookie sheet at 350° for 6 minutes.
Turn pan around, turn crackers over and bake 2 to 3 minutes more.
Watch browning very carefully. Cool
slowly. Break by hand into irregular-shaped crackers.
HONEY
GRAHAM CRACKERS
Orem 64th Ward R.S.
2
cups whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
3 Tbsp. brown sugar
1/2 cup butter or margarine
2 Tbsp. honey
2 Tbsp. milk
Mix
flour, baking powder, salt and brown sugar together.
Cut in butter or margarine. Mix
the honey and milk together; add to flour mixture.
Mix until dough sticks together; knead a dozen strokes. Using 1/4 of the dough at a time, roll out between waxed
paper. Put on ungreased cookie
sheet. Cut with pizza cutter.
Make holes with fork or toothpick. Bake
at 375° for 10-12 minutes, until lightly browned.
When the edges start to brown, remove the edge crackers and continue
baking the center ones.
Variation: Substitute 1 cup each
stirred brown rice flour and oat flour for the whole wheat flour.
PENNSYLVANIA DUTCH FUNNEL
CAKES
Orem 64th Ward R.S.
Mix
pancake batter and pour batter through 1/2-inch funnel into 2 inches of hot oil.
Cook until golden brown, turn. Sprinkle
with powdered sugar.
DELUXE HOT
CAKES
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference
1-1/2
cups whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
2 Tbsp. honey
2 egg yolks
1-1/2 c. milk
3 Tbsp. oil
2 egg whites, beaten
Combine
in order given, folding in egg whites last.
Bake on lightly greased hot griddle.
WHOLE
WHEAT PANCAKE MIX
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference
8
cups all-purpose flour
8 cups whole wheat flour
1 cup sugar
4 cups powdered buttermilk
5 Tbsp. plus 1 tsp. baking soda
2 Tbsp. plus 2 tsp. salt
Mix
all ingredients thoroughly. Store on shelf in container with a tight lid. Makes
21 cups.
Pancakes:
1-1/4 cups whole wheat pancake mix
1 egg
3/4 cup water
2 Tbsp. vegetable oil
Put
pancake mix in a bowl. Combine egg, water and oil; add to mix and stir until dry
ingredients are moistened (add more water for thinner pancakes). Cook on a
lightly oiled, heated griddle.
Waffles:
1-1/4 cups whole wheat pancake mix
1 egg, separated
3/4 cup water
2 Tbsp. vegetable oil
Put
pancake mix in bowl. Combine egg yolk, water and oil and add to mix. Stir until
blended. Beat egg white until very foamy; fold into batter. Bake on heated,
seasoned waffle iron according to manufacturer’s directions.
CORNMEAL
PANCAKES
Julie Myers (from Mom Knighten)
1-1/2
cups flour
3/4 cup cornmeal
4-1/2 tsp. baking powder
1 tsp. salt
2 Tbsp. sugar
1 egg
1/4 cup oil
1-1/2 cup milk
Combine
all ingredients and cook as you would regular pancakes. Makes approximately 15
4” pancakes. 4.12 g of fat, 16% fat.
BLENDER
WHOLE WHEAT WAFFLES
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference
1
c. whole wheat kernels
1-1/2 cups milk
1 egg
1/3 c. oil
1 Tbsp. baking powder
1 tsp. salt.
Put
whole wheat kernels in blender; add milk. Turn on high. Add egg, oil, baking
powder, and salt.
Blend for a minimum of five minutes, or until it is smooth. Add more
milk, if the blender starts dragging.
Spray the waffle iron with Pam.
1
cup butter or margarine
3/4 cup chopped onion
2 cups chopped celery
1 Tbsp. salt
1 tsp. pepper
1 tsp. sage
1-1/2 to 2 tsp. poultry seasoning
3-4 quarts dry bread cubes
1 cup chicken stock or bouillon (approximately)
Heat
butter in large skillet; add onion and celery and cook until transparent but not
brown. Add seasonings and bread crumbs. Add chicken stock or bouillon. Stir; add
more moisture if needed, or less if a drier stuffing is desired. Taste for
correct seasonings and add more seasonings if needed.
BREAKFAST
CEREAL
Mary Horscroft
March 1989 Homemaking Class
Use
wheat, either whole or cracked. When
cooked, flavor with raisins, honey or brown sugar.
One cup of wheat makes 4 to 6 servings.
1
cup whole wheat
2 cups boiling water
1/2 tsp. salt
Thermos Method:
Place in quart-size thermos; screw top tightly.
Leave overnight.
Gas Range Method:
Place ingredients in a pan over the pilot light all night.
Crock Pot Method:
Cook 6 to 8 hours or overnight on low.
Cracked Wheat Method:
1 cup cracked wheat
2 cups tap water
1/2 tsp. salt
Bring
to boil. Cook covered on low for 10
to 20 minutes.
Cook
enough wheat cereal to last a week. It
may be tightly covered and stored in the refrigerator for up to two weeks!
THERMOS CEREAL
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference
Place
1 Tbsp. of honey in a stainless steel-lined Thermos. Add 2 tsp. of maple
flavoring and 1/2 cup of boiling water to dissolve the honey. Add 1/2 cup wheat
kernels and fill remaining Thermos with boiling water, leaving 1 inch empty
space at the top. Seal container and allow to stand overnight. Eat with milk on
it. Serves 5-6 people.
BREAKFAST
CORNMEAL SPECIAL
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference
1/4
cup cornmeal
2 cups milk
1/4 tsp. salt
1 cup dates
2 Tbsp. raisins
2 Tbsp. coconut
2 Tbsp. pecans or almonds (chopped)
1/2 tsp. vanilla
Simmer
all ingredients together until cooked. Serve
with milk or half and half.
CRUNCHY
WHEAT CEREAL
March 1989 Homemaking Class
Relief Society General Board
6
cups whole wheat flour
1 1/2 cups brown sugar (more or less to taste)
1 tsp. (or less) salt
1 tsp. baking soda
2 cups sour milk or buttermilk (see note below)
Mix
all ingredients thoroughly to make a stiff, sticky dough.
Divide the dough in half and press evenly to the edges of two ungreased
baking sheets. Bake at 350° until
golden brown around the edges--about 30 minutes.
Turn the oven off and remove the baking sheets.
With a spatula, lift the cooked dough from the pans and tear it into
1/2-inch chunks. Return the pan of
dough pieces to the oven and allow the remaining heat to dry them completely.
If necessary, heat the oven to 200° to complete the drying.
Using a coarse setting on a food or meat chopper, grind the dry dough
chunks, then put the resulting coarse flour in a strainer and sift out the small
pieces to use as cracker crumbs for pie crusts or other desserts. The larger pieces remaining in the strainer can be used as
crunchy wheat cereal. Top these
with milk and eat cold, or heat them with a little milk or water to serve hot.
Makes about 6 cups cereal and 2/3 cups crumbs.
Note:
You can make buttermilk from powdered milk by mixing 2/3 cups powdered
milk in 2 cups water, then adding 2 Tbsp. of lemon juice or vinegar.
Variations:
Add cinnamon or nutmeg to the dough before baking. Nutmeg gives an eggnog or custard flavor to the cereal when
milk is poured on.
Make stuffing mix by omitting the sugar and adding sage, poultry seasoning,
celery salt, onion salt, or powdered beef or chicken bouillon to the dough
before baking. After the dough is
baked and ground, moisten the large pieces with broth or warm milk for stuffing;
use the finer pieces as a topping for casseroles or noodles.
Make salad toppers by adding garlic salt, onion powder, salt, or other favorite
condiments.
You can even make dog or cat food for short-term use by omitting the sugar and
adding powdered beef or chicken bouillon for flavoring.
After the initial baking, break chunks into sizes appropriate for your
pets. Dry chunks in the oven and
store. Soften with water or broth
before use.
1
1/3 cups Crunchy Wheat crumbs
1/4 cup melted margarine
Using
the finer crumbs sifted from the Crunchy Wheat cereal, combine all of the
ingredients, mix well and press firmly against sides and bottom of pie tin.
Pour filling into the shell and refrigerate until firmly set.
FLOUR
TORTILLAS
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference
4
cups all-purpose flour
2 tsp. salt
1/3 cup shortening
1 cup warm water (more if needed)
Sift
together flour and salt. Work shortening into the flour, much as you would in
making piecrust. Lard was used in days gone by. A solid shortening works just as
well. A polyunsaturated margarine can be used but the results, while good, are
not quite the same. Add to flour-shortening mixture just enough water to form a
firm ball. Knead well. Form into small egg-sized balls. Let stand for 20
minutes. Then roll each ball out until about 8 inches in diameter. Cook on a hot
griddle, two minutes on each side. Can be served hot, with a little butter
(margarine) or with cream cheese dips. If you like them crisp, place in a very
hot oven (450°F) for 2-3 minutes.