Tag Archives: Homemade

Date Bread

Bread – Date                                                                      Given to NCC late 1950’s by Laurel Montgomery

 

1 cup chopped Dates

¾ cup Nuts

1 ½ tsp Soda (baking)

½ tsp Salt

3 Tbsp Butter

 

Pour 1 cup boiling water over above ingredients and let stand until lukewarm

 

Add:

1 cup Sugar

2 Eggs

1 ½ cup Flour

½ tsp Vanilla

 

Bake at 375 for 1 hour

 

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Cornbread Bread

Bread – Cornbread                                                                                           TWC

 

1 cup All-purpose flour

1 cup Yellow corn meal

¼ cup sugar

4 tsp Baking powder

1 tsp Salt

 

2 Eggs

1 cupMilk

¼ cup Butter (½ stick) melted

 

Mix together dry ingredients

Add eggs, milk and butter (warm milk and eggs some

to prevent butter from re-hardening)

Beat until just smooth – don’t overbeat

Spoon into eight 2 x 4 greased pans or a single greased 8 x 8 pan

 

Bake 425 12-15 min. (less for small pans – more for large)

 

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Bread – Carrot Raisin

Bread – Carrot Raisin                                                                                     LHC

 

1 cup Milk, scalded

2 Tbsp Sugar

1 Tbsp Salt

1 ½ Tbsp Shortening

 

1 Egg, well beaten

 

1 Cake compressed Yeast

1 cup lukewarm Water

 

6 ½ cups sifted enriched Flour

2 cups raw Carrots grated

1 cup Raisins

1 tsp Cinnamon

¼ tsp Allspice

¼ tsp Cloves

 

Combine milk, sugar, salt, shortening until dissolved – cool to lukewarm

Add egg; blend thoroughly

Soften yeast in lukewarm water.  Add yeast and remaining water to cooled milk mixture

Combine flour, carrots, raisins, spices; add to yeast mixture, blending thoroughly

Knead dough on well-floured board for about 10 minutes

Place dough in greased bowl; cover and allow to rise in a warm place (80 to 85 degrees F)

about 1 ½ hours or until dough will retain impression of a finger

Punch dough down by plunging the fist in the center of dough

Fold over edges of dough;  turn upside down

Cover and allow to rise in a warm place about ½ hour

Remove dough to lightly-floured board and flatten out

Divide into two pieces; mold into two balls

Allow to stand closely covered for 15 min.

Shape into loaves

Place in greased 9 x 4 x 3 loaf pans

Cut dough with scissors crosswise into about 12 slices, cutting each as deeply as possible

Allow loaves to stand in a warm place until dough fills the pan and center is well above top of pan (about

1 ¼ hrs)

Bake at 350 for about 650 min.

 

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Biscuits – Shortcake

Biscuits – Shortcake – for Strawberry Shortcake, etc.                       TWC

 

2 cups All-purpose flour

¼ cup Sugar

1 Tbsp Baking powder

½ tsp Salt

 

½ cup (1 stick) Butter softened

1 Egg

½ cup Milk warmed (to prevent hardening of butter)

 

Mix dry ingredients

Add egg to butter and beat

Add milk to egg and butter and mix

Add wet group to dry group and mix with spoon

 

Use small rounded Tablespoons of dough to ungreased cookie sheet

Makes 18 – 24 biscuits

Bake at 450 about 7 min.

 

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