Flavored French Toast

Here is the second recipe for Thursday and it is also the last recipe in this category of the 1967 Kansan`s Silver Spoon cookbook....

Flavored French Toast
Mrs. Robert Mata

10 slices stale bread
4 eggs beaten
1/2 cup milk
1/2 teaspoon  vanilla
1 teaspoon cinnamon or 1 teaspoon pumpkin pie spice
2 Tablespoon sugar

Combine all ingredients except bread. Dip slices of bread in mixture. Place bread on wax paper a few seconds to drain, then brown on both sides in butter on hot griddle. Serve hot with syrup, jelly or honey or sprinkle with confectioners sugar.

Quick Coffeee Cake

Here is the first Thursday recipe...Quick Coffee Cake.....this recipe has variations to make what you want in a coffee cake.

Quick Coffee Cake
Mrs. Ralph Bogard

2 1/4 cups flour, sifted
1 1/2 cups sugar
3 teaspoon baking powder
1 teaspoon salt
1 teaspoon flavoring ( such as vanilla)
1 cup milk or 1 cup fruit juice and milk combined
1/2 cups shortening, soft
2 eggs

Mix by hand. Combine flour, sugar , baking powder, salt and flavoring. Pour milk or milk combination into flour mixture and stir until well blended. Add shortening and stir again. Add eggs and mix well. Pour into greased 9 x 12 x 2-inch pan or 2 smaller pans.


VARIATIONS

Arrange pineapple slices , well drained in bottom of pan. Line with wax paper if it is turned upside down. Pour batter over slices and bake.

Pour batter over prepared fruit pie mix and bake.

Alternate layers of batter with layers of cinnamon and sugar and bake.

Add drained blueberries to batter and bake.

Sprinkle streusel or , mixture of cinnamon and sugar on top before baking.

Spread heavy coating of butter o margarine over bottom of pan. Cover this with coconut and white of brown sugar to cover coconut. Pour batter over this and bake.

( If batter is combined and mixed in same manner in electric mixer and cake flour is substituted for regular flour, the batter can be used as a cake. Mixing makes the difference in texture.)

Fluffy Party Rolls

Here is the second recipe for Wednesday...Fluffy Party Rolls


Fluffy Party Rolls
Mrs. H. L. spencer

2 cups cake flour
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoon butter, melted

Sift flour and measure. Add baking powder and salt. Sift. Add milk and stir until dampened. Then stir vigorously. Turn onto floured board and knead lightly 2 or 3 minutes. Roll out 3/4-inch thick. Cut with 2-inch biscuit cutter. Fold each roll over and press edges together lightly. Place on greased pan and brush tops with butter. Cover. Let rise in warm place 20 minutes. Bake 425 degrees for 20 minutes. Again brush with melted butter. Bake 5 to 10 minutes longer. Remove and brush with butter. Makes 18 rolls.

Quick Rolls or Bread

Here is first recipe for Wednesday....Quick Rolls or Bread

Quick rolls or Bread
Mrs. Helen E. Robertson

1 cup milk, scalded
1 cup potato water
4 Tablespoon sugar
1 teaspoon salt
6 Tablespoon fat, melted
1 small potato, mashed
2 eggs
1 yeast cake or 1 package dry yeast
1/2 cup lukewarm water
pinch salt
6 cups all-purpose flour

Dissolve yeast in lukewarm water and salt. Cool liquid to room temperature. Add flour and potato. Beat well to make a soft dough . Knead. Place dough in greased bowl. Grease top of dough, cover and set in warm place to rise. Knead and let dough rise second time for finer grain ( optional). Knead and make roll or loaf all them to double in bulk.
Bake rolls 25 minutes at 375 degrees, or bake in loaf 50 to 60 minutes at 375 degree. This dough may be used for pecan or cinnamon rolls. Makes 12 rolls of 2 loaves.

Jiffy Coffee Cake

Here is the Second recipe for Tuesday....Jiffy coffee cake

Jiffy Coffee
Mrs., F. N. Repolgle

1 1/2 cups flour
4 teaspoon baking powder
1 teaspoon salt
1 1/3 cup quick cooking oatmeal
1 Tablespoon orange peel, grated
2/3 cup firmly packed brown sugar
2 eggs
 1 cup milk
2/3 cup butter, melted

Sift flour, measure and combine with baking powder and salt. mix in oatmeal, grated orange peel and brown sugar. Beat eggs slightly. Add milk and melted butter. Pour into well in center of dry ingredients. Stir to moisten. Spread batter in greased 9-inch square pan. Bake 30 minutes at 400 degrees.

Topping

1/2 cup brown sugar, firmly packed
2 Tablespoon butter, melted
1/4 cup crushed pineapple, drained
2 Tablespoon nutmeats, chopped
2 Tablespoon Maraschino cherries, chopped

Combine all ingredients and spread over baked coffee cake. Place cake under broiler for 3 minutes or until topping is bubbly.

Caramel Rolls

Here is first recipe for Tuesday...Carmel Rolls....after this week if you make every recipe your family and you might gain a few pounds, lol

Caramel Roll
Mrs. Betty Langston

1/4 cup sugar
1/4 cup shortening
1 1/4 teaspoon salt
1 cup milk, scalded
1/4 cup warm water
1 package dry or compressed yeast
1 egg, beaten
3 3/4 cups all-purpose flour, sifted
2/3 cup brown sugar
1 teaspoon cinnamon

Combine sugar, shortening, salt and scalded milk. Stir until shortening melts. cool to lukewarm. Pour warm water into small bowl . Sprinkle or crumble yeast  and stir until dissolved. Add egg and yeast to lukewarm milk mixture. Blend. Add 2/3 cup flour and beat until smooth. Add remaining flour gradually, mixing well. Turn out on well floured board and knead until smooth and elastic. Shape into ball and place in greased bowl. Cover and let rise in warm place until double in bulk.

Topping

6 Tablespoon margarine, melted
2/3 cup brown sugar
1/2 cup pecans, broken

Combine margarine and sugar and spread in bottom of 13 x 9 x 2-inch pan. Sprinkle with pecans.

Punch dough down. Turn out onto floured board and roll into rectangle 1/2-inch thick. Brush generously with margarine . Sprinkle with brown sugar, and cinnamon mixed. Roll up like jelly roll. Cut into 1-inch slices. Place cut side down in pan over mixture. Let rise in warm place until double in size. Bake 25 to 30 minutes at 375 degrees. Turn out immediately. Makes 18 to 20.

Orange Bread

Here is the second recipe for Monday....Orange Bread

Orange Bread
Mrs. O. L. Anderson

4 large or 6 small oranges
2 cups water
1 cup sugar
3 cups flour
2 egg
1 cup sugar
1 cup milk
1/4 cup butter
3 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt

Remove rind from oranges being sure to remove all white membrane. Cut in small slivers and boil in two different water, 15 minutes at a time. Drain well. Mix 2 cups water and 1 cup sugar and cook peel in this until candied. ( There should be no syrup left.) Cream 1 cup sugar with 1/4 cup butter. Add eggs and beat well. Sift flour, baking powder and salt. Add alternately with milk. Add vanilla and orange rind. Bake in 2 loaf pans for 1 hour at 325 degrees.

Chocolate Cinnamon Buns

This week will finish off the bread category of the 1967 Kansan Silver Spoon Cookbook, so We will try for two recipes a day. Mon-Fri.

First recipe  for Monday is Chocolate Cinnamon Buns....oooohhhh Chocolate need I say more.

Chocolate Cinnamon buns
Mrs. Esther V. Meeks

3/4 cup warm water ( 110 to 115 degrees)
1 package dry or compressed yeast
1/3 cup margarine
1 teaspoon salt
1/3 cup sugar
1 egg
1/2 cup cocoa
2 1/4 to 2 1/2 cups flour, sifted
1 1/2 teaspoon cinnamon
3 Tablespoon sugar
1 Tablespoon butter
 nutmeats, chopped

Dissolve yeast in warm water. Add margarine, salt, egg, sugar , cocoa and 1 cup flour. Mix well, then add remaining flour. Cover with cloth un til double in bulk, about 1 hour. Stir down and turn out onto floured board. Roll in rectangle. Combine cinnamon, 3 Tablespoon sugar and 1 Tablespoon butter and spread on dough. Sprinkle with nutmeats. Let rise until double in bulk, about 40 minutes. Bake 25 minutes at 375 degrees. Remove from pan and ice immediately with confectioners sugar icing. Sprinkle with nutmeats.


* note- roll up like jelly roll and cut in slices after putting the cinnamon/sugar mixture and sprinkle with nuts, if desired.

Easy Povatica ( Nut Bread)

Easy Povatica ( Nut Bread)
Mrs. Vincent C. Solomon

3 loaves frozen bread, unbaked
1/2 stick butter, melted
1 egg, slightly beaten
2 cups English Walnuts, finely chopped
1/2 cup sugar

follow directions for thawing and rising bread. When dough is ready, knead 2 loaves together. Then spread out on a floured cloth and pat thinly , about 1/4-inch, oblong shape, about 15 x 8-inches. Spread warm butter on dough freely. Over butter, spread egg, ( reserve a small amount) Combine nutmeats and sugar and sprinkle on top of egg. Roll lengthwise like a jellyroll . place in well greased loaf pan and top lightly with reserved beaten egg. Let stand 5 minutes, then bake 1 hour at 275 degrees.

Gelatin Breakfast Bread

Gelatin Breakfast bread
Mrs. Myra Willms

2 1/2 cup flour
1 teaspoon salt
3/4 cup sugar
1 Tablespoon baking powder
1 egg
3/4 cup milk
1/2 box gelatin ( any flavor)
1/4 cup raisins
1/4 cup nutmeats
1/2 teaspoon cinnamon
1/2 cup brown sugar

Mix all ingredients, except cinnamon and brown sugar. Beat well. Pour into small greased loaf pan. Sprinkle top evenly with brown sugar and cinnamon mixture. Bake 30 to 45 minutes at 375 degrees.

Peanut butter Bread

Peanut Butter Bread
Mrs. Edwin D. Shutt

1 3/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 cup brown sugar, packed
1/2 cup peanut butter
1 egg, well beaten
1 cup butter milk

Sift flour with soda and salt. blend sugar into peanut butter . Stir in egg and beat until smooth. Add flour mixture and buttermilk, alternately, beating until smooth after each addition. Bake in greased loaf pan 1 hour at 350 degrees.

Quickie Cinnamon Rolls

I love cinnamon rolls anytime.

Quickie Cinnamon Rolls
Mrs. Vincent C. Solomon

1/4 cup warm water
1 package active dry yeast
1/3 cup lukewarm milk
2 Tablespoons sugar
1 teaspoon salt
2 Tablespoon shortening
1 egg
2 to 2 1/4 cup all-purpose flour, sifted

Soak yeast in warm water 5 minutes ( if cake yeast is used, 1 cake should soaked in lukewarm water). Pour milk over sugar and salt in bowl. Stir to dissolve. Beat in shortening, egg, 1 cup flour and softened yeast. Cover with wax paper. Let rise in warm place (80 to 85 degrees) 15 minutes. Stir in remaining flour to make a soft dough. Turn out onto lightly floured board. Knead lightly. Roll into 8 x 15 -inch rectangle. Spread with soft butter and sprinkle with cinnamon and sugar. Roll dough lengthwise like a jelly roll. Cut into 152 equal pieces. Place in greased muffin tins. Cover with greased waxed paper. Let rise in warm place 20 minutes. Bake 15 to 18 minutes at 425 degrees. Ice while still warm with confectioners sugar icing. Makes 1 dozen.

Refrigerator Rolls

I think this week will be all about breads and rolls. they sometimes can get overlooked on here it seems.
I am trying to finish out the 1967 booklet.

Refrigerator Rolls
Mrs. Bernice Collins


2 cups water, boiling
1/2 cup sugar
1 teaspoon sugar
1 Tablespoon salt
2 eggs, beaten
2 Tablespoons shortening
2 cakes compressed yeast or 2 packages dry yeast
1/4 cup lukewarm water
8 cups flour, sifted before measuring

Mix boiling water, 1/2 cup sugar and shortening together and cool to lukewarm. Soften yeast cakes in lukewarm water. Add 1 teaspoon sugar and stir into first mixture. Add beaten eggs and stir in 4 cups flour. Beat thoroughly. Stir in rest of flour and mix thoroughly. Do not knead. Cover and store in refrigerator until needed. Make into rolls and let rise 3 hours. Bake 15 to 20 minutes at 425 degrees.

Fruit Lace

Here is the bread recipe for today....sorry no salad from 1967 anymore, yesterday was the last recipe from that year.
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Fruit Lace
Mrs. E. A. O`Donovan

1/2 cup luke warm milk
1 Tablespoon salt
2 eggs
5 cups flour
1/2 cup sugar
1/2 cup butter, soft
1/2 cup lukewarm water
1 teaspoon sugar
1 package yeast

Scaled milk and cool to lukewarm. Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water. Sift flour and salt. Beat in eggs and add milk, sugar and yeast. Add butter and flour. Knead. Place dough in greased bowl. Brush surface with melted butter. Cover and place in warm place to rise until double in bulk.

Filling

2 cups apple, finely chopped
1 cup brown sugar
1 cup raisins, chopped
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 Tablespoon minute Tapioca

Mix ingredients over low heat. Bring to a boil and cook slowly until thickened. Cool.
Divide dough in half. Roll in rectangle about 1/2-inch thick and 8 inches wide. Place filling down center of dough 3 inches wide. At each side of filling, make cuts 2 inches apart and 2 inches long. Take a strip on each side and cross them at center of filling. Pull strips down, keeping ends inside. Continue to lace opposite strips, tucking ends underneath. Cover with damp cloth and let rise until double in bulk. Bake at 350 degrees until golden brown. Frost with thin butter icing and decorate with cherries and walnuts

Short Bread , Bake Ahead

With Strawberry season upon us, Here is a recipe to enjoy with them.

Short Bread, Bake Ahead
Mrs. Harry Zacharias

4 cups flour
1 1/2 cups sugar
3 Tablespoons baking powder
1 cup vegetable shortening
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups cold milk

Mix dry ingredients. Blend in shortening until size of peas. Stir in milk. Let stand 5 minutes. Turn out on lightly floured board. Blend and work dough quickly for a few seconds. Roll to 1/4 to 1/2-inch thick, depending on whether to be used for cobbler or shortcake. Place on lightly oiled cookie sheet . Brush tops of cakes with melted butter and sprinkle with a mixture of sugar and cinnamon. Bake 10 to 18 minutes at 425 degrees . May be frozen.

Corn Bread Rolls

I just love corn bread, I didn`t used to.

corn Bread Rolls
Mrs. H. L. Spencer

1 1/2 cups flour
1/2 cup cornmeal
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk ( scant)
1 pound bulk sausage

Sift dry ingredients. cut in shortening until crumbly, add milk and mix lightly, only until mixture is dampened. Turn on lightly floured board and knead gently for a few seconds. Roll out 1-inch thick. Spread browned and crumbled sausage over dough. Roll up like jelly rolls. Cut in 1-inch thick rounds. Place on greased baking sheet and bake for 10 to 15 minutes at 450 degrees.

Refrigerator Bran Muffins

Muffins...Who doesn`t like muffins?

Refrigerator Bran Muffins
Mrs. Fred Werbe

2 cups 100 per cent bran cereal
2 cups water, boiling
1 cup shortening
3 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
5 teaspoons soda
1 teaspoon salt
4 cups all bran cereal

Pour boiling water over 100 per cent bran. Combine with shortening and sugar. Beat 4 eggs and add buttermilk. Add to bran mixture. Sift flour, soda and salt and add at once with all bran cereal. Fold only until moisten. Bake 15 to 18 minutes at 400 degrees. This will keep 8 to 10 weeks under refrigeration.

Banana Tea Bread

I love Banana bread...this could be dessert as well.

Banana Tea Bread
Mrs. Sondra Rater

1 3/4 cup flour,sifted
2 teaspoon baking powder
1.\/4 teaspoon soda
2 egg, well beaten
1 /2 teaspoon salt
1/3 cup shortening
2/3 cup sugar
1 cup bananas, mashed ( 2 or 3)

Sift flour, baking powder, salt together. Beat shortening un till creamy. add sugar gradually and continue beating until light and fluffy. add eggs and beat well. add flour mixture alternately with bananas. Beat well after each addition until smooth. Pour into well greased bread pan. Bake 1 hour and 10 minutes at 350 degrees.

Coffee Bread Twist

Here doesn`t like coffee bread or rather cake?

Coffee Bread Twist
Mrs. James Hatcher

1/3 cup shortening
3/4 cup milk, scalded
1/3 cup sugar
2 teaspoon salt
2 teaspoon orange rind, grated
2 eggs
4 to 4 1/2 cups flour
2 cakes yeast
1/4 cup lukewarm water

Mix scalded milk with sugar , salt and shortening. Let cool to lukewarm. place in large mixing bowl. Add eggs, orange rind and yeast, which has been softened in lukewarm water. Add most of flour. Mix well, turn onto floured board and lightly knead. Place in greased bowl . cover and let rise in warm place.

Filling

1 cup brown sugar
1/2 cup flour
1 Tablespoon orange rind, grated
1 cup pecans
1/2 cup butter

Combine sugar and flour. Add to melted butter and nutmeats. Mixture will be crumbly.

Punch down dough and divide into two parts. Roll out one part into about an 18 x 12-inch rectangle. Spread half of filling on surface and roll as for jelly roll. With sharp knife, cut roll lengthwise. Press ends of two strips together with cut surfaces upward. Braid two strips over on another. Press one end together and twist in a greased 18 x 12-inch baking pan. Let rise 75 minutes.

 Repeat process with remaining portion of dough. Bake 35 minutes at 325 degrees. Frost with confectioners sugar icing or brush with melted butter while hot and sprinkle with confectioners sugar.

Versatile Dough

This dough can be used different ways.

Versatile dough
Mrs. Harry Zacharias

3 packages dry yeast
1/2 cup warm water
1 cup sugar
2 teaspoon salt
3 eggs
1 1/2 cups warm milk
1/2 cup cooking oil
5 to 6 cups flour

Dissolve yeast and sugar in warm water for 5 minutes. Add salt, eggs, one at a time, warm milk and oil. Beat until consistency of eggnog. Add flour, 1 cup at a time, blending well. When dough begins to take on a " ball" form, blend in 1 more cup of flour. Let rise until double in bulk. Punch down of floured board and use a rolling pin, fold  and roll again for 3 minutes. Let rise until double again. Repeat procedure. The second time, shape dough into desired forms of dinner rolls or doughnuts. Roll out thinly and sprinkle with sweet roll " goodies" for breakfast rolls or coffee cakes.

For hamburger buns, roll dough no more than 1/4 -inch thick and place 2 together on pan. When doubled in size again, bake 20 minutes at 375 degrees.