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

Mandarin Salad

I like Mandarin oranges when they are really sweet. This is the last salad recipe from the 1967 Kansas City Kansan Silver Spoon Cookbook .

Mandarin Salad
Mrs. Howard H. Miller

1 package orange gelatin
1 cup boiling water
1 6-oz can orange juice concentrate
1 11-oz can mandarin oranges, drained
can cold water
2 Tablespoon lemon juice
1 9-oz can crushed pineapple, undrained

Dissolve gelatin in boiling water. Add orange concentrate, water, lemon juice and pineapple. Let stand until mixture thickens. Add oranges and chill until firm. Before serving top with whipped cream. Serves 6.