1 1/4 c applesauce
1 c sugar
1/2 c cooking oil
2 eggs
3 T milk
Mix all together.
2 c flour
1 t soda
1/2 t baking powder
1/2 t cinnamon
1/4 t salt
1/4 nutmeg
1/4 t allspice
Sift all together and add to applesauce mixture. Add 1/2 c pecans (optional). Turn into 9x5 loaf pans that have been heavily greased.
Sprinkle over batter:
1/4 c chopped pecans
1/4 brown sugar
1/2 t cinnamon
Bake 1 hour at 350 degrees or until done.
4 c flour
1 t salt
3 t soda
2 c sugar
2 c frozen cranberries
4 T shortening
1 orange
1 1/2 c boiling water
2 eggs
1/2 t vanilla
1/2 c nuts (opt)
Grind orange, add to boiling water with shortening. Cool. Combine flour, sugar, salt and soda. Add to liquid with eggs, vanilla and nuts. Add berries. Bake 1 hour at 350.
With electric mixer mix 1 egg, 1 cup sugar, 2 T shortening and 3/4 c orange juice until well combined. In separate bowl mix 2 cups flour, 1 1/2 tsp baking powder, 1 tsp salt and 1/2 soda. Pour egg mix into flour mix and stir until flour is moistened. Stir in 1 cup coarsely chopped cranberries and 1/2 c nuts. Spread batter in greased 9x5 " loaf pan. Bake 350 degrees for 1 hour until golden brown.
2 1/4 c sifted flour
1 1/2 tsp baking powder
1/2 tsp soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
1/2 c granulated sugar
1/4 c packed brown sugar
2 eggs
2 T veg oil
1/4 c milk
1 c unsweetened applesauce
1/2 tsp vanilla
Heat Oil in skillet or deep fat fryer to 360 degrees. Sift together the flour, powder, soda, spices and salt. Beat together sugars and eggs in large mixer until fluffy. Beat in 2 TB oil. Stire in flour mixture, alternatively with milk. Stir in applesauce and vanilla.
Carefully drop by level TBS 3 or 4 at a time into hot oil. Do not over crowd. Fry for 3 minutes, turning once. Transfer with tongs to paper towel to drain. Cool completely. May coat with powdered sugar.
6-6 1/2 c flour
1 cup sugar
1 tsp salt
1/4 tsp cardamon
2 pkgs yeast - dissolved year in water
1 cup milk
1/4 water
1/2 c butter
3eggs
1/2 tsp vanilla
Topping: 1/4 c sugar 1/3 c flour, 1/2 tsp nutmeg, 2 T butter
Combine 2 c flour, 1 c sugar, salt, cardamom, and yeast. In small saucepan heat milk, water and butter until very warm (120-130 degrees). Add warm liquid, eggs, vanilla to the flour mixture. Add 3 more cups flour to stiff dough. On floured board knead in 1 - 1 1/2 c flour until smooth and elastic. Place in greased bowl; cover loosely with plastic wrap and towel. Let rise to double. Punch down. Let rest 15 minutes. Divide in half. 2 loaves. Let rise to double. Sprinkle topping on top and bake 350 for 35-45 minutes.
Source: Thelma
1 cup buttermilk
4 cups flour (sift before measure)
2 tsp baking powder
1 tsp salt
1 pkg yeast
1/2 cup warm water
2 T sugar
1/3 cup shortening
2 T butter melted
Heat buttermilk until bubbles form. Will curdle. Cool.
Grease 2 large cookie sheets. Sift flour with baking powder and salt into large bowl. Sprinkle yeast over warm water in small bowl. Add sugar. Stire to dissolve. Stir in luke warm buttermilk. Cut shortening into flour. Make a well in center and add buttermilk all at once. Mix well. Will be stiff. Knead for 5 minutes on lightly floured surface. Roll 1/2 in thick with 2 inch cookie cutter. Reroll trimmings. Place 1" apart. Prick with fork. Cover loosely with towel and let rise til double. Before baking brush with melted butterBake 400 degrees for 10-12 minutes.
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
