Cook book (Relief Society, Houston, 1963)

CINNAMON CIRCLES Colleen Xsfeld 3 dry yeast 1/2 cup warm water Flour to make batter--Let rise-- Cream as for cake 1 stick margarine, 11/2 cups sugar, 5 eggs, 2 tsp0 salt0 Beat into sponge--Add more flour to make very soft dough— Raise twice-- Divide into three pieces-^Press out on pastry canvas and spread very generously with melted margarine- -Sprinkle approx c 1/2 lb0 brown sugar on each circle--Roll up, pinch edge closed--Do not cut-- Place whole on sheet in circle and close-- Slit at intervals--Bake at 375 for 20 min0 NUT BROWN BREAD Ruth S9 Voorhies 2 cups whole wheat flour 1 cup white flour with 1 tsp. baking powder 1/2 cup molasses with 1 tsp0 soda dissolves 2 cups milk 1 cup nutmeats 1/2 cup sugar 1 tsp0 salt Mix all together' — = Bake in moderate oven for one hour--Raisins or dates may be used with or in place of nuts. 94 GARLIC CASSEROLE BREAD Karen Harris 1 cup milk 3 Tbsp. sugar 2 tsp. salt 2 Tbsp. butter 2 pkg0 yeast 1/2 tsp, garlic powder 4 1/2 cup, sifted flour 1 cup warm water Scald milk (not necessary if using powdered milk) --Stir in sugar, salt and butter- -Cool to lukewarm- -Measure warm water into large bowl-- Sprinkle or crumble in yeast--Stir until dissolved --Stir in lukewarm milk mixture-- Add garlic powder and flour--Stir to blend, then beat until well blended (about two minutes) -- Cover--Let rise in warm place, free from draft, about 40 minutes or until more than doubled in bulk--Stir down-- Beat vigorously about 1/2 minute--Turn into greased 1 1/2 qt, casserole or 9” tube pan--Bake immediately at 37 5° for one hour-- Serve warm or cold with melted butter to b e brushed on, if desired-- (Makes 1 large loaf- -Very good company bread for a change from rolls.) REFRIGERATOR ROLLS Nedra Hynek 1 cup real butter 1 cup boiling water 3/4 cup sugar Cream butter--Add sugar, water, and let cool to tepid — Dissolve two yeast cakes in 1 cup cold water — Add yeast to water mixture- -Add 2 well beaten eggs, 1 tsp. salt and 6 unsifted cups flour--Mix well and put in the refrigera- tor--Bake at 350 or 400° ° 95 NEVER FAIL REFRIGERATOR ROLLS Pat Sirrine Measure 6 cups sifted flour-- Combine in pan and scald--do not boil-- 2 cups milk, 1/2 cup i sugar, 1/2 cup shortening— Cool to lukewarm-- Add two pkg0 dry yeast”-Let stand 5-10 minutes — Add 1 tsp0 salt-- Gradually beat in fiours--Turn out on floured board and knead until smooth-- Place dough in greased bowl--Cover and let rise in warm place (until double in size) 0 --Punch down and cut off amount to be used--Shape into rolls— For Parkerhouse rolls, roll dough into sheet 1/2 18 thick, but with biscuit cutter-- Dip each round into melted shortening or butter for extra special roils--Crease with dull knife--Fold over and press edges together--Place on ungreased baking sheet and let rise in warm place, until double in bulk-- Bake at 400° 15-20 minutes-- Grease | remainder of dough, cover with wax paper and towel-- Store in refrigerator--Keeps 5-6 days--In using dough, cut off only as much as needed- -Shape into rolls and allow to rise until double in size before baking e BROWN BREAD Marilyn Spears Boil 11/2 cups raisins, 11/2 cups water— Cool— Mix: 1 cup sugar, lTbsp. Crisco, 2 tsp0 soda, 1 egg (beaten), 1/2 tsp. salt, 1/2 cup nuts— Mix well with raisin mixture—Bake 350° for 45-60 minutes. Sift in 2 3/4 cups flour. 96 5 0 % WHEAT FLO UR BREAD