Laraine's Recipes: August 2016

Zucchini Bread

3 eggs

2 c. sugar

2 c. grated zucchini

1 c. oil

1 c. nuts

3 tsp vanilla

1 tsp salt

1 tsp soda

3 tsp cinnamon

¼ tsp BP

½ tsp cloves

½ tsp nutmeg

3 c. flour

Bake at 350 for 1 hour. Makes about 3 large loaves or 6 small

Whole Wheat Bread

(Magic mill)

5 cups warm water

¼ cup oil

¼ cup ail

¼ cup dough conditioner

¼ cup honey

1 T salt

6 cups flour

2 T yeast

6 cups flour (?)

mix 10 minutes. Put into 4 loaves, let raise approx. 25 minutes. Bake at 400 for 10 minutes. Then at 325 for 25 minutes.

White Bread (Grandma Stock)

White Bread

Grandma Stock

Put in bowl and let act 15 minutes:

6 c. water

2 Tb yeast

3 ¼ c. sugar

knead

5 c. flour

2 Tb salt

1 1/3 c. pwdrd milk

¾ c. shortening

Add liquid, 2 eggs and enough flour (10-12 c.) to make soft dough. Put in bowl and let raise till double in bulk. Make 6 loaves and raise. Pat out flat. Fold over like pie crust. Roll bubbles out and roll up like jelly role.

Bake at 375 for 10 minutes

350 for 30 min

325 for 15 minutes

(Let sit in pan 5 minutes before removing.)

Wheat Bread

(Alyce Rawling)

4-6 loaves

Dissolve

3 ½ T yeast in 1 c. warm water

sprinkle w/sugar

Mix and stir until honey dissolves:

1 c. hot water

1 c. honey

1 T salt

2 c. milk

2 beaten eggs

Add and beat until smooth:

5/8 c. oil

3-8 c. wheat flour

Add yeast and 6 c. white flour. Knead

Let sit 25 minutes, covered

Divide and shape into loaves.

Let rise till double in bulk

Bake at 375 for 35 minutes

Refrigerator Bran Muffins

5 c. flour

5 t. soda

2 t. salt

2 c. boiling water

2 c. all-bran

2 c. sugar

1 c. shortening

4 eggs, well beaten

1 qt. buttermilk

4 c. bran buds

Sift together first 3 ingredients. Pour boiling water over all-bran. Set aside. Cream together sugar and shortening in a six quart bowl until light and fluffy. Add eggs, beat well. Blend in buttermilk, bran buds and soaked all-bran. Add sifted dry ingredients. Mix well. Can be stored in refrigerator up to 6 weeks. When needed, fill muffin cups 2/3 full and bake at 400 for 20 minutes or until golden brown.

Note: sometime bran buds are difficult to find, so I use a generous 5 cups of bran flakes (a big more since they're less dense. The flakes work just as well.

Wednesday, August 31, 2016