Clinton News-Record, 1979-11-08, Page 37Page 28
From individuals...
Breads, loaves
REFRIGERATOR
BUNS
Take one pkg. yeast in 1/2 cup lukewarm water
with one tblsp. sugar. Let rise 10 minutes.
Mix in bowl 11/4 cups lukewarm water,
1/ cup sugar
1/2 tblsp. salt
1 egg beaten
1 tblsp. melted shortening
Add 2 cups flour.
Beat. Add yeast cake mixture. Add 2 cups
more flour. Knead with 3/4 cup flour. Put in
fridge. •
To make buns, make small balls on well -
greased tins. Let rise in a warm place one hour
approx. Bake at 375 degrees about 15-20 minutes.
By Bertha MacGregor.
Clinton
More pies...
• STRAWBERRY YOGURT PIE
2 8 ounce containers strawberry yogurt
1/2 cup crushed strawberries
1 - 8 ounce container prepared whipped topping. •
Graham wafer pie crust _
Thoroughly combine crushed fruit and yogurt
in a bowl. Fold in whipped topping, blending
well. Spoon into crust. Freeze about four hours.
Remove from freezer. Place in refrigerator for
30 minutes before serving.
Jay Carter
Clinton
DUTCH APPLE PIE
Pastry - 11/2 cups sifted all-purpose or whole
wheat flour.
11/2 tsp. sugar (white)
1/2 tsp. salt
1/2 cup corn oil (mazola)
3 tbsp cold milk
Filling - about 4 cups apples (quartered)
1/2 cup white sugar (1st amount)
2 tbsp flour
pinch salt
1A cup brown sugar (2nd amount)
cinnamon
Few dabs of butter or few tablespoons sweet
cream.
Pastry - sift dry ingredients in pie plate.
Measure oil - add cold milk and beat until
creamy.
Pour over, dry ingredients. Mix. Press dough
with your fingers to line bottom and sides of pan
(or use another pie plate to press down evenly).
Filling - coat your .apples with white sugar -
flour mixture and arrange neatly in pie plate.
Sprinkle brown sugar over apples with your
fingers 'and then' dust with cinnamon. Cream
really makes a dutch apple pie but butter will do.
Bake in 350 degree oven about 50 minutes - or
lower heat. to 325 degrees the last 10-15 minutes
until apples are cooked.
Serve warm with cheese.
By Margaret grrington,
RR.2 Auburn.
ZUCCHINI -CARROT BREAD
3 eggs
1 cup salad oil
11/2 cups brown sugar, firmly packed.
1 cup grated zucchini
1 cup grated carrots
1/2 cup bran cereal
2 teaspoons vanilla
21/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 tsp? cinnamon
1 cup chopped nuts
Grease two loaf pans 81/2 x 41/2 inches. In large
mixing bowl, beat eggs with oil until well blen-
ded. Stir in sugar, zucchini, carrots, bran cereal,
and vanilla. Stir in flour, baking soda, baking
powder, salt, and cinnamon. Stir to blend. Fold
in nuts. Spoon batter into prepared pans. Bake at
350 degrees F. oven for 1 to 11/2 hours.
By Mrs.'George (Helen) Morley,
RR2
Goderich
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GLUTEN FREE BREAD
Use recipe presented with the Bread Celimix
flour but add:
One-third cup of sugar
1/2 tsp. salt
1 tsp. Crisco oil, to the flour mix along with the
cup of watery Bake as directed.
This bread can best be sliced with a very sharp
knife or an electric knife and toasts nicely.
By Janet A. Talbot,
Bayfield
POPPY SEED -FILLED LOAF
3 tablespoons butter
1/4 cup sugar
1/2 teaspoon salt
2 egg yolks, well beaten
1 pkg. active dry yeast
2 tablespoons warm water
1/ teaspoon ground cardamom
2 cups all-purpose flour
1/2 cup scalded milk, lukewarm
Poppy Seed Filling (recipe follows)
Sugar Glaze (recipe follows)
1. Cream butter; gradually add sugar and salt;
beat until smooth and creamy.. Add egg yolks,
yeast dissolved in warm wter, and cardamom;,,
beat well.
2. Add flour alternately with milk; blend.
Knead dough on floured surface until smooth and
elastic.
3. Place dough in greased bowl, cover, and let
rise in warm place until double, about 2 hours.
4. Punch dough down and let rise again for 1
hour.
5. Roll dough out on floured surface to a rec-
tangular shape 1/2 in. thick. Spread with Poppy
Seed Filling and roll like a jelly roll, sealing both
edges.
6. Place on greased baking sheet. With scissors
snip top several times. Cover and let rise in
warm place until • double its original size. Bake in
moderately slow oven (325 degrees F), 50 to 55
minutes. Brush with Sugar Glaze while warm.
To Do It With Ease, Allow About 5 Hours
POPPY SEED FILLING
3/ cup milk
1 cup poppy seeds, ground
I-3 cup honey
1 egg •
1 teaspoon vanilla
Bring milk to a boil; add poppy seeds, and
cook, stirring occasionally until milk is ab-
sorbed; beat in honey. Beat egg and add some of
the hot poppy seed mixture; stir constantly and
pour back into hot mixture; cook over low heat
until thick. Remove from heat, add vanilla; cool
thoroughly.
SUGAR GLAZE
Combine 1/2. cup sugar and 1/4 cup water in smali
saucepan. Boil to 220 degrees F (thread stage),
about 5 minutes. Remove from heat and "grain"
slightly by rubbing some of the syrup on the side
of pan with back of wooden spoon, until syrup is
somewhat cloudy and you feel a few grains
forming.
Mrs. Ruth Wilson
RR 1
Holyrood, Ont.
Page 29
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