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BREAD500.TXT
DISSOLVE YEAST IN WARM WATER IN A LARGE BOWL. STIR IN MILK, 3/4 CUP
*
SUGAR, SALT, 3 EGGS, MARGERINE, AND 3 CUPS FLOUR. BEAT UNTIL SMOOTH. STIR
IN REMAINING FLOUR (MAY NEED UP TO A CUP MORE THAN CALLED FOR) UNTIL YOU
HAVE A EASILY MANAGABLE DOUGH. * TURN OUT DOUGH ON FLOURED SURFACE; KNEAD 5
MINUTES. PLACE IN GREASED BOWL; TURN GREASED SIDE UP; COVER AND LET RISE 1
1
/2 TO 2 HOURS. * PUNCH DOWN DOUGH AND DIVIDE IN TWO. SHAPE EACH INTO A
ROUND, SLIGHTLY FLAT LOAD.
PLACE EACH LOAF IN ROUND LAYER PAN (9X10 1/2 INCHES) THAT HAS BEEN
GREASED. COVER AND LET RISE UNTIL DOUBLE (ABOUT 1 HOUR). HEAT OVEN TO 350
DEGREES.
BEAT 1 EGG SLIGHTLY AND BRUSH OVER LOAVES. SPRINKLE WITH 1 TSP. SUGAR.
BAKE UNTIL LOAVES ARE GOLDEN BROWN (35-45 MINUTES). MAKES 2 LOAVES.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Coco-Carmel Toast
Categories: Breakfast, Breads, Kids
Servings: 4
-
tb Brown sugar
tb Flaked coconut
CYGNUS, HCPM52C & C.MINEAH
1 tb Soft butter or margarine
4 sl White, whole wheat, or
-raisin bread
2
2
1
2
3
. Heat oven to 325 degrees.
. Mix brown sugar, flaked coconut, and soft butter in bowl.
. Toast slices of bread. Spread with the brown sugar mixture. Place on
ungreased cookie sheet.
4. Bake in 325 degree oven for 10 minutes.
Source: The Betty Crocker Cookbook for Boys and Girls
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--------- Recipe via Meal-Master (tm) v7.05
Title: Log Cabin Toast
Categories: Breakfast, Breads, Kids
Servings: 1
-
CYGNUS, HCPM52C & C.MINEAH
/4 c Sugar
ts Cinnamon
2 sl White or whole wheat bread
Soft butter or margarine
1
2
1
. Mix sugar and cinnamon in custard cup
. Toast slices of bread. Spread with soft butter. Sprinkle with
sugar-cinnamon mixture.
. Cut each slice of toast into 4 strips. Put them together on plate like
2
3
stacked logs to make the walls of a log cabin. Start from the top and eat
all the logs.
Source: Betty Crocer cookbook for Boys and Girls
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--------- Recipe via Meal-Master (tm) v7.05
Title: BEATEN BISCUITS
Categories: Colonial, Breads, Biscuits
Servings: 24
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---------------------------OLD FARMER'S ALMANAC----------------------------
-------------------------COLONIAL COOKBOOK-YANKEE--------------------------
2
1
c Flour
ts Salt
1/3 c Shortening
Milk
Page 137
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