4 cup scalded milk
1 1/2 c margerine or butter
1 1/2 cups sugar
1 1/2 tsp salt
6 eggs room temp
4 packages yeast
1 tsp sugar dissolved in 1 cup warm water
Add 12-15 cups flour. Mix well. Cover and let rest for 2 hours. Divide dough into two and roll 1/3" thick. Spread with 1/2 c butter, cinnamon, brown sugar.
Bake: ?
Frosting: 1 8 oz cream cheese
1 cup butter
2 pounds of powdered sugar
2 tsp vanilla
mix well and add milk to thin down
2 cups scalded milk
1 cup warm water
4 T yeast
1 T sugar
9-10 cups flour
4 eggs beaten
4 tsp salt
2/3 cup sugar
2/3 c oil
Dissolve yeast and 1 T sugar in the warm water. Pout oil in milk. Put liquids together and add salt, 2/3 cup sugar and begin adding flour. Dough should be almost sticky. Let rise to double. Make rolls. Bake 350 for 12-15 minutes.
1 cake fleishmanss yeast (equals 2 packages)
2 T sugar
1 pint milk scalded and cooled
4 T lard or butter melted
3 pt flour
1 t salt
Dissolve yeast and sugar in cup of lukewarm water. Add to milk and add butter and 1 1/2 pints flour. Beat until smooth. Let rise until light. Then add remainder of flour and salt. Let rise in warm place about 1 1/2 hours. Roll out and cut. Dip in butter and fold over. Let rise until light. Bake in hot oven. 400 degrees for 20-25 minutes.
2 packages fleishmanns yeast
4 1/2 cups warm water
6 level T sugar
2 level T salt
1/2 cup melted shortening
12/1/2 cups flour
3/4 cup dry milk
Let rise, punch down and let raise again
Make into 4 loaves
Preheat oven to 425 and bake 10 minutes. Turn to 350 for 40-45 minutes longer. Grease tops of loaves when out of oven.
1 cup sugar
1 T butter
1 egg
1 cup milk
3 cups flour scant
3 tsp baking powder
1/2 tsp salt
1 cup candied orange peel
No instructions provided.
Orange Peel:
Orange peel, save and grind
Cover with cold water
Boil 3 times and pour off water each time
Take equal parts sugar and peel and cook slowly until sigar dissolves. Spread on shallow pan to cool.
1 cup shortening
1 cup cooked mashed carrots (3 large carrots)
1 cup sugar
1 egg
2 tsp baking powder
2 cup flour
1 tsp vanilla
1/4 tsp salt
Nuts (optional)
Icing: Juice of 1 orange, grated skin of orange, 1 T melted butter, powdered sugar to thicken for spreading.
Bake on a lightly greased shhet for 10 minutes at 375 degrees.
Source: Elmers
This recipe was hard to read, might need adjusting.
1/2 pad butter (is this 1/2 cup?)
1 1/2 cups sugar
2 1/2 cups sifted flour
2 tsp bakers ammonia
Beat well with mixer and make tiny balls and pat down with palm of your hand. Bake at 325 for about 15 minutes. Watch closely, don't brown, just until tan and crisp.
Filling:
3 cups cut up dates
1/4 cup sugar
1/12 cups water
Cook over low heat until thick, about 10 minutes, stirring constantly. Cool before using.
Crumb Mixture
3/4 cup butter
1 cup brown sugar packed
1 3/4 cups flour
1/2 tsp soda
1 tsp salt
1 1/2 cups rolled oats
Mix sugar and butters. Stir flour, salt, soda together and then add to butter mixture. Blend and then add oats. Mix. Press 1/2 into 9x13 pan. Spread date mixture on top and then other 1/2 of crumb mixture. Press down lightly.
Bake at 400 degrees 25-30 minutes
1/3 cup poppy seeds
1 cup buttermilk
2 sticks margerine (or butter?)
1 3/4 cups sugar
4 eggs, separated
1/2 tsp vanilla
1 1/2 tsp almond extract
2 1/2 cups flour + 2 TB
1/2 tsp soda
1 tsp baking powder
1/4 tsp salt
Cinnamon sugar mixture
Soak poppy seeds in buttermilke for 15 minutes. Mix margarine and sigar. Add egg yolks and extracts. Sift flour with dry ingredients. Add dry ingredients and buttermilk to cream mixture. Fold in stiffly beaten egg whites. Grease bundty pan well. Pour in small amount of batt and sprinkle with cinnamon sugar mix. Repeat. Dot top with butter.
Bake 1 hour at 350 degrees. Cool 15 minutes and remove from pan.
Glaze:
1 cup powdered sugar, 1 tsp each of butter flavoring, almond extract, vanilla. Add milk to thin consistency and drizzle on cake.
1 gal apple cider
2 48 oz can orange juice
1/2 48 oz can pineapple juice
1 stick cinnamon
8 whole cloves
1/4 -1/2 cup honey - optional
Bring to a simmer, cool overnight. Heat before serving, remove spices.
Recipe from: Susanne Anderson
Boil 2 - 3inch cinnamon sticks in 3 cups water 8 minutes. Add 3/4 cup sugar until it dissolves then chill. Leave cinnamon stick in until serving. Add 3 cups of orange juice, 3 cups of pineapple juice and 1/3 cup lemon juice. Add 2 32oz bottles of 7Up just before serving.
Recipe from Susanne Anderson
1 cup green bell peppers, seeded and chopped
1/2 cup jalapeno peppers, rinsed and seeded
1 1/4 cup apple cider vinegar
6 cups sugar
1 bottle certo liquid fruit pectin
Optional: 1/2 cup red pepper, seeded and diced
8-9 drops green food coloring
Place green pepper and jalapenos in food processor and add 1/2 cup of the vinegar. Blend until smooth. Pour mixture into 4 qt saucepan. Rinse processor with the remaining vinegar and add to peppers. Stire in sugar and red peppers. Bring mixture to a hard boil that you cannot stir down. Remove from heat and let stand 5 minutes. Skim foam carefully leaving as many red peppers on surfaces as possible. Add food coloring and stir until blended. Pour immediately into sterilized jars. Seal with wax or refrigerate.
Makes 7 1/2 pint jars
Serve on cracker with cream cheese or on omelets.
Recipe from Kerma Kenley
