Oatmeal muffins

This is the last bread ,roll recipe of the 1968 Silver Spoon Cookbook....I will find more bread /roll recipes for the month.

Oatmeal Muffins
Mrs. George Gebhardt

1 cup quick cooking oatmeal
1 cup buttermilk
1 large egg, beaten
1/2 cup brown sugar, packed
1 cup flour
1/2 teaspoon soda
1 teaspoon salt
1 teaspoon baking powder
1/3 cup shortening, melted

Soak oatmeal in butter milk for 1 hour. Add egg and brown sugar. Sift dry ingredients together and add to oatmeal mixture. Blend in shortening . Do not over beat. Bake 20 minutes at 400 degrees. Makes 12 to 15 muffins.

Saint Lucia Saffron Buns

This is a long recipe...have not tried it since Saffron is so expensive....

Saint Luica Saffron Buns
Mrs. Vincent C. Solomon

1/4 cup milk
pinch of saffron, crushed
1/4 cup sugar
1/2 teaspoon salt
1 envelope active dry yeast or 1 cake compressed yeast
1/4 cup very warm water
2 eggs
3 cups sifted regular flour
1/2 cup butter or margarine, softened
Candied red and green cherries, cut in tiny squares
1 Tablespoon cold water

Scald milk with saffron , sugar and salt. Cool to lukewarm . Sprinkle or crumble yeast into very warm water. Stir until yeast dissolves, then stir in cooled milk mixture.

Beat eggs in small bowl ( save 1 Tablespoon) beat in yeast mixture. Stir in 1 1/2 cup flour until smooth. Beat in softened butter until completely blended then beat in remaining flour to make a stiff dough. Knead until smooth and elastic on a lightly floured pastry cloth. Place in warm place, away from draft, 1 hour until double in bulk.

Punch dough down: knead several times and divide into quarters.Working with 1 at a time, roll into a rope. Cut into 16 even pieces, then roll each into a 6-inchg long pencil thin strip. Cross each 2 strips on a large greased cookie sheet. Curl each end into a small coil and decorate each tip with a candied cherry square. Repeat with remaining dough to make 32 buns. Cover and let rise again 30 minutes or double in bulk. Stir in water into egg and brush over buns. Sprinkle lightly with granulated sugar, if you wish. Bake 12 minutes at 400 degrees or until golden brown. Remove from cookie sheet and cool on wire racks. Serve warm or cold.

Cranberry Nut Bread

I know cranberries aren't in season right now, but here is a recipe for when they are.....

Cranberry Nut Bread
Mrs. John Billaci

1 cup fresh cranberries
1 cup sugar
3 cups flour
4 teaspoon baking powder
1 teaspoon salt
1/2 cup walnuts, chopped
1 egg
1 cup milk
1 Tablespoon orange rind, grated
2 Tablespoon shortening, melted

Put cranberries thru food chopper and mix with 1/4 cup sugar. Sift together remaining sugar, flour, baking powder and salt. Add nutmeats and orange rind. Beat eggs slightly and combine with milk and shortening. Add first mixture and fold in cranberries. Bake in greased pan 1 hour at 350 degrees.

Slovk Kolachie

Well I don't how you would pronounce this but here is the recipe


Slovak Kolachie
Mrs. Mary C. Yurchak

1 cup milk, scald
1/4 cup shortening
1/2 cup sugar
1 teaspoon salt
1 cake yeast or 1 package dry yeast
1/4 cup lukewarm water
2 egg, well beaten
3 1/2 cups enriched flour

Combine milk, shortening, sugar and salt. Cool to lukewarm. Add yeast, softened in warm water and eggs. Gradually stir in flour to form a soft dough. Beat or knead vigorously. Cover with cloth and let rise in warm place until double in bulk, about 2 hours. Turn onto lightly floured board. Knead slightly. Let dough rise 10 minutes and keep covered. Roll out on floured board and cut in 4-inch squares. Place filling in center of dough and pick up all 4 corners and twist to hold in filling. Place in greased pan and bake 30 to 35 minutes at 350 degrees. This dough is also good for coffee cake and cinnamon rolls.

For filling, use any cooked fruit, such as prunes, apricots or peaches. It must be dry and chopped in small pieces.

Elaine`s Cheese Bread

Cheese and bread , what a combination....yum


Elaine`s Cheese Bread
Mrs. Lloyd McMullough

1 cup milk
1/2 cup warm water
2 packages active dry yeast or compressed yeast
1/4 cup sugar
5 cups flour, sifted
2 cups sharp cheese, grated
1 Tablespoon salt


Heat milk until skim begins to form on surface. sprinkle yeast over warm water to soften. Stir until dissolved. Stir sugar and salt into hot milk until dissolved. When milk is lukewarm, add yeast mixture. Beat 2 1/2 cups flour into liquid until smooth. Add grated cheese and enough remaining flour to make a stiff dough. Knead on floured board 8 to 10 minutes. Put into greased bowl to rise. turn dough to lightly grease top and cover. Let rise until double in bulk, then punch down and shape into 2 loaves. Place in greased bread pans and let rise until double in bulk. Bake 35 minutes at 375 degrees. Cool 5 to 10 minutes before removing from pans. Finish cooling on rack. Spread with melted butter iof soft crust is desired.

Feather beds

I know kinda of weird name for bread....

Feather beds
Mrs. Elsie Shutt

1 /3 cup sugar
1 teaspoon salt
1/4 cup shortening
3/4 cup hot potato water
1/4 cup warm water
1 package or cake yeast
1/2 cup lukewarm warm mashed potatoes
4 1/2 cups flour, sifted

Stir sugar, salt and shortening into hot potato water and cool to luke warm. Sprinkle or crumble yeast into warm water and stir until dissolved. Add lukewarm potato water mixture, mashed potatoes, egg and 2 cup flour. Beat until smooth. Stir in enough additional flour to form a soft dough.

Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. place in greased bowl , turning to grease top. Cover and let rise in warm place, free from draft, until double in bulk, about 1 hour. Punch dough down. Turn out onto lightly floured board and divide in half.
For pan rolls, divide 1/2 dough into 12 equal pieces. Form in smooth balls. Place greased 9-inch round cake pan. Repeat with remaining half of dough. Cover and let rise in warm place,. free from draft, until double in bulk, about 45 minutes. Bake 20 minutes at 375 degrees. Brush lightly with melted butter.

Danish Minature Pastries

This is a long recipe...two different filling recipes for these pastries....

Danish Miniature Pastries
Mrs. Gordon Burnett

1 cup butter or margarine
1/2 cup shortening
1 package dry yeast
1/4 cup warm water , not hot ( 110 to 115 degrees)
1 can ( 4 1/2 oz) evaporated milk
3 egg yolks, slightly beaten
2 Tablespoon sugar
1 teaspoon vanilla
 2 teaspoon salt
5 cups flour
1/2 cup sugar
2 teaspoon cinnamon

Melt butter and shortening over low heat. Dissolve yeast in warm water. Stir in milk, egg yolks, sugar, salt, vanilla and melted shortening. Blend in 2 cups flour and beat at medium speed on mixer 3 minutes or beat by hand until smooth. Stir in remaining flour and mix until smooth. Round up dough in lightly greased bowl. Cover with damp cloth. Refrigerate several hours or over night .Dough must be firm. Divide dough in half. Blend in sugar and cinnamon and use this mixture for rolling dough out dough on cloth covered board. Roll  dough into 2- 16-inch squares. Cut into 4 x 1-inch strips. spread a teaspoonful of desired topping on strip. Roll up jelly roll fashion. Place on greased baking sheet, cut side down. Let stand in warm place ( 85 degrees) 1 hour or until a slight indention remains in dough, when touched with finger. Heat oven to 350 degrees. Bake about 15 minutes or until golden brown. Drizzle with confectioners icing while warm.

Now on to the filling recipes...

Date Nut Filling

2 cups dates, cut up
3/4 cup sugar
3/4 cup water
1/2 cup nutmeats

Cook dates, sugar, and water slowly , stirring constantly until thickened. Add nutmeats and cool.


Kolache Filling

1 cup ( 1/2 pound ) prunes
3/4 cup ( 4 oz) dried apricots
1/2 cup sugar
1 Tablespoon lemon juice
1 Tablespoon lemon rind, grated
1/4 teaspoon allspice

Simmer prunes and apricots in water to cover, about 30 minutes or until tender. Drain and chop fruit finely. Mix with sugar , lemon juice, lemon rind and allspice.



You could use these fillings or come up with your own

Delicious Fruit Bread

Here is the bread recipe for this week.

Delicious Fruit Bread
Mrs. Vincent C. Solomon

1 package yeast coffee cake mix or 1 package hot roll mix
1/2 cup candied cherries, whole
1 cup dried apricots, chopped
1 cup white seedless raisins
1 cup walnuts, coarsely chopped

Prepare mix according to directions and add other ingredients in order listed. Lightly grease bowl and top of dough, cover with wax paper and let rise. After double , Knead 3 minutes with floured hands. Shape into loaf and place in greased 5 x 7-inch pan. Lightly grease surface, cover and let rise until double. Bake 30 to 35 minutes at 375 degrees. Remove from pan at once, slightly cool and frost with confectioners sugar icing and candied fruit. Does not need to be iced.

Angel Rolls

Ok, When I tried this I thought the dough was a little to wet , might want to add some more flour...haven't tried to make it again...but here is the recipe....

Angel Rolls
Pauline Johnson

5 cups flour
3/4 cup shortening
1 teaspoon salt
1 teaspoon soda
4 teaspoon baking powder
4 Tablespoon sugar
1 package yeast
1/2 cup warm water
2 cups buttermilk

dissolve yeast in warm water. Mix dry ingredients together with shortening until like fine meal. Add buttermilk and yeast. Mix until dampened. Store in refrigerator and use as wish. Roll out , cut with biscuit cutter and bake 12 minutes or until brown at 500 degrees.

* of course I didn't bake them at 500 degrees either , I use temp of 425 degrees.

Cranberry-Pumpkin Muffins and bread

I know here in the Ozarks its not really fresh cranberry time of the year....but here is a recipe for them.......might be able to use canned cranberries if you can find any.......Remember I do type word for word from the recipes in the Kansas City Kansan Silver Spoon Cookbook.

Cranberry-Pumpkin Muffins and Bread
Mrs. Edwin D. Shutt

31/2 cups flour, sifted
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon allspice
1/3 cup salad oil
2 eggs
3/4 cup canned pumpkin
1 1/2 cup fresh cranberries, coarsely chopped

Preheat oven to 400 degrees. sift flour, baking powder, salt, sugar and allspice together. Beat oil, eggs, and pumpkin until blended. Add all at once to sifted ingredients and stir until mixture is just blended. Fold in Cranberries. Spoon mixture into greased muffin pans or 8 x 4 x3 -inch loaf pan.
Bake 20 to 25 minutes or until muffins or loaf is lightly browned. Let stand 5 minutes before removing from pan. Serve warm or cold. Makes 12 muffins.


* Taste the batter and put sugar in to taste....I think I put about a cup in.........

Supreme Coffee Cake

Here is another Coffee cake recipe....

Supreme Coffee Cake
Mrs. Howard H. Miller

1/2 cup butter or margarine
1 cup sour cream
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla
1 cup sugar
2 cups flour, sifted
1 teaspoon soda
1/2 teaspoon salt

Cream butter and sugar , then add sour cream. Add dry ingredients and mix well. Pour half of batter into a 9 x 13-inch pan that has been greased. Sprinkle with half the topping and rest of batter and cover with remaining topping. Bake 30 minutes at 350 degrees,. Serves 12

Topping was not included in this recipe...but I'm thinking cinnamon and sugar mixture plus some nutmeats if so desired

Marmalade Bread

Here is another dessert bread recipe for the day.....

Marmalade Bread
Mary France Spalding

3 cups enriched flour, sifted
3 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon soda
1 cup English walnuts
1 1/2 cup orange marmalade
1 egg, beaten
3/4 cup orange juice
1/4 cup vegetable oil

sift together dry ingredients. Reserve 1/4 cup marmalade. combine remaining 1 1/4 cups marmalade , egg, orange juice and oil. Add to flour mixture, stirring until moisten. Stir in nutmeats. Bake in 9 1/2 x 5 x 3-inch greased loaf pan about 1 hour at 350 degrees. Remove from pan and place on baking sheet. Spread top with reserved marmalade and return to oven about 1 minutes or until glazed . Cool on rack.

Cherry Nut Bread

Ohhh Bread.......

Cherry Nut Bread
Mary Frances Spalding

2 1/2 cup flour, sifted
1 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
12 maraschino cherries, chopped
3/4 cup nutmeats, chopped
2 eggs, beaten
1/2 cup milk
1/4 cup maraschino cherry juice

Sift dry ingredients together and cut in vegetable oil. Stir in cherries and nutmeats. Combine liquid ingredients and add to dry ingredients. Stir only until flour is moistened. Pour into greased 9 x 5x 3-inch loaf pan. Bake 60 to 70 minutes at 350 degrees. cool on rack. Makes 1 loaf.

Bread Pretzels

Who doesn't love those pretzels, dunked in cheese....yummy!!!!!!


bread Pretzels
Ann Moberly

1 1/4 cup water, 85 degrees
1 package yeast
1/2 teaspoon sugar
4 cups flour
1 egg yolk
1 Tablespoon milk

Dissolve yeast in water and add sugar. Add flour and knead 8 to 10 minutes. Let dough rise, covered in greased bowl until double in bulk. cut into 12 pieces. Form each piece into a pretzel. Place on greased baking dish. Apply thin layer of egg wash make with egg yolk, mixed with milk. Sprinkle lavishly with salt. Allow pretzels to rise until double in bulk. Preheat oven to 475 degrees. Bake 10 minutes.

Buttermilk Rolls

Yummy ,don't you love home-made rolls....

Buttermilk Rolls
Mrs. Howard H. Miller

1 cake compressed yeast
1/4 cup luke wamr water
1/4 cup shortening, melted
2 cups buttermilk
2 cups whole wheat flour
2 teaspoon salt
1/4 cup sugar
1/2 teaspoon soda
2 1/2 cup flour

Crumble yeast and soften in lukewarm water. Scald buttermilk and add sugar, salt , shortening and soda. Cool to lukewarm. Add t o yeast mixture and stir in flour, then knead. Shape into rolls and place in greased pan and brush with butter. Cover and let rise until doubled, about 1 hour. Bake 25 minutes or until golden brown, at 425 degrees. Makes 3 dozen

Pumpkin Bread

We can have pumpkin bread anytime of the year, it is not just around the holidays...

Pumpkin Bread
Mrs. John W. Merritt

3 1/2 cup flour
1 1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoon soda
3 cups sugar
1 teaspoon nutmeg
1 cup melted shortening, lukewarm
4 eggs
2/3 cup water
1 teaspoon burnt sugar flavoring
1/2 teaspoon black walnut flavoring
2 cups cooked pumpkin

Sift dry ingredients together. Make a well and add all other ingredients, mixing until batter is blended. Grease and flour 3 loaf pans. Bake 1 hour at 350 degrees or until done. Let cool on racks. Freezes well.

$50,000 No-Knead Bread Twists

Ok here is very expensive recipe or at least the it taste that way.....

$50,000 No-Knead Bread Twists
Mrs. Andrew J. Kuzlla

1/2 cup shortening
3 Tablespoon sugar
1 1/2 teaspoon salt
1/2 cup scalded milk
1 teaspoon vanilla
2 cakes compressed yeast, crumbled
3 cups flour, sifted
2 eggs
3/4 cup nutmeats, chopped
1/2 cup sugar
1 teaspoon cinnamon

Dissolve yeast in scalded milk. combine shortening, sugar, salt, vanilla and milk. Add yeast and mix well. Blend in 1 1/2 cups flour and beat until smooth. cover and let rest 15 minutes. Add eggs, one at a time, beating well after each addition. Blend in remaining flour and mix thoroughly. The dough will be quite soft. Let  rise one of two ways. Either set covered dough in warm place ( 80 to 90 degrees) about 1/2 hour or tie dough in tea towel , allowing ample space for dough to rise and place in large mixing bowl and fill with water ( 75 to 80 degrees). Let stand until dough rises to top of water, about 30 to 40 minutes. Remove from water.
Combine nutmeats, sugar and cinnamon. divide dough into pieces with teaspoon. Roll each piece in sugar-nut mixture; stretch to about 8 inches in length. Twist in to desired shapes. Place on baking sheet. let stand 5 minutes. Bake 12 to 15 minutes at 375 degrees. Makes 2 dozen.
* If dry yeast is used decrease milk to 1/4 cup.

Injun Pudding' Bread

Here is the bread recipe...

Injun Pudding ' Bread
Mrs. Mary Holstrom

2 packages active dry yeast
1/2 cup warm water ( 105 to 115 degrees)
1 1/2 cup water
1 cup yellow corn meal
1/3 cup salad oil
1/2 cup dark molasses
4 teaspoon salt
2 eggs
5 1/2 cups flour
Cornmeal and salt

Dissolve yeast in 1/2 cup water. Add remaining ingredients except cornmeal and salt, which has been mixed with half the flour. Beat 1 minute at medium speed with electric mixer or 300 strokes by hand. scarpe sides and bottom of bowl frequently. Blend in remaining flour with pan. pat into shape with floured hands. Let rise . Spread batter in greased 10-inch tube pan double in bulk, about 1 hour. Heat oven to 375 degrees. Sprinkle loaf with a little cornmeal and salt. Bake 50 to 55 minutes . Serve warm

Pecan Cluster Rolls

Here is the bread recipe for the day! A bubble type bread!

Pecan Cluster Rolls
Mrs. Ben H. Dickerson

3/4 cup milk
1/2 cup sugar
2 teaspoon salt
1/2 cup margarine
2 package yeast
1/2 cup warm water
1 egg
4 cups flour, sifted
melted butter
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup pecans, chopped

Combine milk, sugar , salt and margarine. Cool to lukewarm . Dissolve yeast in water. Stir in lukewarm milk mixture. Blend in egg and 2 cups flour. Beat until smooth. Stir in remaining 2 cups flour to make a stiff batter. Cover tightly, chill for at least 2 hours. Shape into 1 1/2-inch balls; dip into melted butter and mixture of brown sugar and cinnamon. sprinkle with pecans. Place in alternate rolls and layers in greased angel cake pan. let rise until double in bulk. Bake 45 minutes at 350 degrees. Serves 12 to 14.

Cinnamon Knots

Here is the Bread, roll recipe for the week.....

Cinnamon Knots
Mrs. Virgil Sullivan

2 package dry yeast
1/2 cup warm water
3/4 cup scalded milk
1/4 cup sugar
2 cups butter or margarine
2 eggs, slightly beaten
4 1/4 cup flour, sifted
1 cup sugar
3 Tablespoon cinnamon

Dissolve yeast in water. When milk is scalded add sugar and 1 cup butter. Stir until melted and dissolved, then add eggs, yeast and flour. Mix until blended, by hand. Cover lightly and refrigerate overnight.. divide dough in half. roll out each half to a 12 x 8-inch rectangle. Cut strips 1/2 x 1 x 6-inchs. dip each strip into 1 cup melted margarine then into a mixture of 1 cup sugar combined with 3 Tablespoons cinnamon. Tie them into knows and put on greased cookie sheets. Let set until double in bulk about 1 hour. Bake 12 to 15 minutes at 350 degrees.