2 cups warm water, 110° – 115°
2 packages yeast
6-1/2 – 7 cups sifted flour
1/2 cup sugar
2 TSP. salt
1/4 cup shortening
DIRECTIONS: Add yeast to warm water, stirring to dissolve.
Stir in the sugar, salt, shortening and egg.
Mix in flour(6-1/2 – 7 cups) by hand until dough is easy to handle.
Do not knead.
Place greased side-up in greased bowl.
Cover with waxed paper and a damp cloth. Keep cloth damp.
Store in refrigerator until ready to use. Dough will last about 5 days.
About 2 hours before baking, shape desired amount of dough into rolls. Return unused dough to refrigerator.
Cover and let rise until dough doubles in size, about 1-1/2 to 2 hours.
Preheat oven to 400°.
Bake for 12-15 minutes.
Cool on wire rack.
Makes about 4 dozen medium rolls.
posted by Mountain Republicrecipe:Betty Crocker Cookbook, 1956 Edition
A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites.
1/4 cup butter or margarine (1/2 stick)
1/2 cup flour
2 cups yellow cream style corn
1/3 cup milk
1/4 TSP. salt
1/8 TSP. garlic salt
1/2 TSP. Worcestershire sauce
1-1/2 cups shredded Cheddar cheese
1/2 cup shredded Provolone cheese
5 large egg yolks, slightly beaten
5 large egg whites, stiffly beaten
Preheat oven to 350°
In a heavy saucepan, melt the butter and blend in flour until smooth.
Add corn, milk, salt, garlic salt and Worcestershire sauce and cook, stirring constantly until thickened.
Add both cheeses and stir until melted.
Blend egg yolks into sauce.
Gently stir 1/4 of egg whites into cheese sauce.
Carefully fold remaining egg whites into sauce until just blended.
I recently ran across this old date and nut loaf recipe. It produces a very delicious, extra moist date bread that I just haven’t been able to get enough of lately. I’ve made it several times in the last couple of weeks. It’s just so darn good!
Did you know that dates are really good for you? I guess my Grandmother did, because I remember that she often made this recipe. Besides being very high in both fiber and potassium, dates are also extremely rich in anti-oxidants.
This date bread smells really good when it’s cooking (I’ve got one in the oven right now!) but it tastes even better!
Did I mention that this recipe is quick and easy? Hope you enjoy. Here we go:
Date and Nut Loaf
Ingredients & Preparation:
Pour: 1 – 1/2 cups water boiling water over 1 – 1/2 cups chopped dates (1 – 8 oz. package) Stir lightly. Let cool
Mix together in a bowl: 1/2 cup brown sugar (packed), 1 TBSP. soft shortening, 1 egg
Stir in: the dates and water
Sift together and stir in: 2 – 1/4 cups sifted flour, 1 TSP. baking soda, 1/2 TSP. salt
Blend in: 1 cup broken walnuts
Pour: into a well greased 9″ x 5″ x 3″ loaf pan. Let stand 20 minutes.
Bake: at 350° for 60 – 70 minutes. A toothpick stuck in center should come out clean
Like SamHenry, my maternal Grandmother was also from Britain. She was born in Edinburgh, Scotland in 1885 and moved to London where she resided until the end of World War 1.
At the end of the “war to end all wars”, she married my Grandfather and moved to the United States, bringing along her recipe box filled with instructions for preparing traditional English fare.
Every Christmas my Grandmother would spend days & days in the kitchen, baking cookies, fruit cakes & plum pudding as gifts for her family and friends.
Plum pudding was traditionally made in a “bag” & hung for weeks prior to Christmas to enhance the flavor. By the time I came on the scene, my Grandmother had adopted the pudding can* since she liked to make several small puddings to give away as presents.
You can’t get much more traditional English fare at the Christmas holiday than than a good plum pudding.
Mo’s Plum Pudding
3 cups sifted flour
1 TSP. baking powder
1 TSP. salt
1 TSP. cloves
1 TSP. all spice
1 TSP. nutmeg
2 TSP. cinnamon
1/2 TSP. ginger
1 package brown sugar
1 # chopped beef (suet)
1 package currants
2 # seedless grapes
1 package seeded raisins
1 # chopped, mixed peel
slivered almonds, blanched
6 beaten eggs
1 can apple sauce
1 TSP. molasses
1 TSP. almond extract, grated lemon rinds or essence of lemon
1 cup of broth. Can be water, cider or fruit juice
Mix all ingredients together
Grease bottoms and sides of pudding cans*
Put wax paper in bottom of cans
Fill cans with mixture and cover top with wax paper
Steam for about 6 hours or more in roasting pan, with water halfway up side of cans
Add boiling water about every hour
Remove from water, place on rack and leave covers off cans overnight
*Don’t have any “pudding cans”? Wash & save a few empty soup cans from your kitchen. Recycle – that’s what your Grandma did!
posted by Mountain Republic recipe by Amy Chenevert