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What’s Cooking in Scotland, No Not the Country |
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Almond Butter Rolls
1 pkg. yeast 2 eggs ¼ cup lukewarm water 1 ½ tsp. salt ½ cup milk ½ tsp. almond extract ½ cup butter 3 cups all purpose floor 1/3 cup sugar
Filling:
1 cup chopped or slivered almonds 1/3 cup melted butter 2/3 cup sugar
Dissolve yeast in warm water. Heat milk to just boiling. Cool to lukewarm. Cream butter and sugar. Beat in eggs, 1 at a time. Add yeast mixture, salt, milk, and almond extract gradually blend in flour blending well. Cover dough and refridgerate overnight. To prepare for backing, combine ingredients and mix lightly. Divide dough into halves and roll each portion to 10x15 inch rectangles. Spread each with half of filling. Roll as for jelly roll to make 15 inch rolls cutting into 1 inch slices, place cut side down on lightly butter baking sheet. Let rise until light about 1 ½ - 2 hours. Bake in moderate oven 350o about 20 minutes until golden brown. Best served warm. Makes about 2 ½ dozen rolls.
Almond Honey Bread
½ cup milk 2 eggs 1/3 cup sugar 2 tsp. almond flavoring 3 tsp. salt ½ cup soft shortening 2 pkgs. Dry yeast 4 ½ cup sifted flour ½ cup lukewarm water
Scald milk, add sugar and salt and stir until dissolved. Cool to lukewarm. Soften yeast in ½ cup lukewarm water for 5 minutes and then add to milk mixture and stir thoroughly. Stir in beaten eggs, almond flavoring and shortening. Add half the flour and beat briskly. Add remaining flour and mix thoroughly. Turn out onto floured board and knead until dough is smooth and elastic. (It’s hard to over knead at this point but its easy to under knead.). Place in greased bowl, grease top of dough lightly, cover and let rise in warm place until double in bulk. Punch dough down, cover and let rise again until almost double in bulk. At this point, punch down again then fit into two greased bread pans. Pour the following topping.
Topping: 6 Tbls. Butter 6 Tbls. Cream 3 Tbls. Honey 1 tps. Almond flavoring 6 Tbls. Sugar
Combine all ingredients and boil 10 minutes stirring constantly.
Let dough, covered with topping rise to just about 1 inch and then bake in 375o oven for 30 minutes. Be sure to place bread pans on cookie sheet just in case some of the topping should run over.
The longer this bread stands the better it tastes. This is a good bread but unusual in flavor.
Apple Muffins
Sift together into mixing bowl:
1 ½ cup flour ½ tsp. salt ½ cup sugar ½ tsp. cinnamon 2 tsp. baking powder
Add:
¼ cup shortening ½ cup milk 1 egg 1 cup raw apples, grated
Bake 25 – 30 minutes
You can top muffin before baking with this topping:
Mix together:
1/3 cup brown sugar, packed ½ tsp. cinnamon ½ cup nuts
Angel Biscuits
5 cups flour 1 cup shortening 5 tsp. baking powder 1 tsp. salt ½ tsp. baking soda 3 Tbls. Sugar 5 tsp. lukewarm water 1 pkg. dry yeast 2 cups buttermilk
Add yeast to lukewarm water and mix with buttermilk. Sift dry ingredients together, cut in shortening and add buttermilk mixture. Then knead lightly. Roll and cut into biscuits and bake in 450o oven until brown. Dough will keep in refrigerator and can be used as needed.
These may also be deep fat fried for quick doughnuts.
Banana Bread
½ cup butter or margarine 1 ½ cup sugar 2 eggs 2 cups flour 1 tsp. soda ½ tsp. salt 1 tsp. baking powder 1 cup buttermilk 1 tps. Vanilla 1 cup bananas (mashed)
Beat butter, sugar and eggs until creamy and fluffy. Then add vanilla. Sift dry ingredients, add with buttermilk and add bananas last.
Grease and flour 2 loaf pans. Bake at 350o for 45-50 minutes. May need less baking time depending on type of pans and oven.
Banana Nut Bread
½ cup shortening 1 tsp. baking powder ½ cup sugar ½ tsp soda 2 eggs 1 cup mashed ripe bananas 1 ¾ cup sifted flour ½ cup chopped walnuts
Cream together shortening and sugar, add eggs and beat well. Stir together dry ingredients, add creamed mixture alternately with bananas blending well after each addition. Stir in nuts. Pour into well greased loaf pan. Bake in moderate oven (350o) for 40-45 minutes. Remove from pan, cool on rack.
Butterscotch Rolls
1 pkg. dry yeast 1/4 tsp butter flavoring (optional) 1/4 cup warm water 2 eggs 1 box butterscotch pudding mix 1 tsp salt 1 1/2 cups milk 4 1/2 - 5 Cups flour 1/2 cup margarine or butter
Dissolve yeast in warm water. Combine pudding mix and milk. Cook until thick. Stir in butter until melted. Add butter flavoring and cool to luke warm. Add eggs, salt, and yeast mixture. Stir in enough flour to make a stiff dough. Knead and place in a greased bowl. Cover with damp cloth and let rise until double in bulk.
Divide dough into 3 parts. Roll each part into a circle. Cut into pie shaped wedges. Put tsp of filling at wide end and roll up toward point. Place on greased cookie sheet point side down. Let rise till almost double. Bake at 375 degrees until brown. Frost, if desired with powdered sugar frosting.
Filling:
1/4 cup butter 2 Tbls. flour 1/4 tsp burnt sugar flavoring 2/3 cup coconut (optional) 2/3 cup brown sugar 1/3 cup chopped pecans
Melt butter and stir in remaining ingredients. Spoon on rolls as directed.
Rich Crescent Rolls
Mix together until smooth:
1/2 cup sugar 1 tsp salt 1/2 cup soft shortening 2 eggs
Stir in 3/4 cup lukewarm milk.
Crumble into mixture 2 cakes compressed yeast and stir until dissolved.
Beat in with spoon 4 cups flour.
Scrape dough from sides of bowl, cover with damp cloth. Let rise until double (1 1/2 hours). Shape into crescents or butterhorn. Let rise until double (1 hour).
Bake 12 - 15 minutes at 425 degrees.
Makes about 1 2/3 dozen.
Cinnamon Swirl Loaf
1 pkg dry yeast 7 1/2-8 cups sifted flour 1/4 cup water 2 eggs 2 cups scalded milk 3/4 cup sugar 1/2 cup sugar 1 1/2 Tbls cinnamon 1/2 cup shortening soft butter 2 tsp salt
Soften yeast in warm water, pour milk over 1/2 cup sugar, the shortening and salt. Stir cool to luke warm. Add 3 cups flour, mix well. Stir in eggs and soften yeast. Beat well. Add enough remaing flour to make a soft dough. Turn out on floured surface. Cover and let rise 10 minutes. Knead until smooth and elastic. Place in a greased bowl, cover and let rise until double. Punch down and let rise until almost doubled. Punch down and divide dough in half. Cover and let rise 10 minutes. Roll each half in 15 x 7 in rectangel. Mix 3/4 cup sugar and cinnamon. Reserve 2 Tbls mixture, sprinkle remainder over dough. Sprinkle 2 tsp of water over each. Roll as jelly roll. seal along edge. Place each down in 2 greased 9 x 5 x 3 inch loaf pans. Let rise until almost double. Just before baking brush with soft butter and sprinkle remaining sugar mixture. Bake in 375 degree oven 35-40 minutes. Turn out of pans and cool. Make 2 loaves. This makes great toast.
Coffee Cake International
3/4 cup butter 3 cups flour 1 1/2 cups sugar 1 1/2 tsp baking soda 3 eggs 1 (8oz) container sour cream 1/2 tsp almond extract 1 (21oz) can cherry pie mix
Preheat oven to 375 degrees. Crease and flour 2 (9 inch) round cake pans.
Cream butter and sugar. Beat in eggs until mixture is very light and fluffy. Add extract. Combine flour and soda; add to creamed mixture alternately with sour cream. Divide batter evenly in pans. Spread cherry pie mix on top. Sprinkle streusel topping over pie mix. Bake 25-35 minutes until cake tests done.
Streusel Topping: Combine 1/2 cup flour, 1/4 sugar and 1/2 tsp cinnamon. Cut in 1/4 cup butter until crumbly.
Chocolate Crunch Coffee Cake
1/2 cup oleo 1 egg 1 cup brown sugar 1 tsp soda 1/2 cup white sugar 1 cup buttermilk 1 tsp vanilla 3 small Butterfinger candy bars 2 cups flour
Mix oleo, sugars, vanilla and flour until crumbly. Take out 1/2 cup and save for topping.
To remaining mixture add egg and buttermilk to which soda has been added. Mix well. Pour into well greased and floured 9 x 13 inch cake pan. Crush candy bars and add to the 1/2 cup mixture. Sprinkle over batter. Bake 30 minutes at 350 degrees.
Prize Coffee Cake
Mix together thoroughly:
3/4 cup sugar 1 egg 1/4 cup soft shortening
Stir in:
1/2 cup milk
Sift together and stir in:
1 1/2 cups flour 1/2 tsp salt 2 tsp baking powder
Spread batter in greased and floured 9 inch square pan.
Streusel-filled Coffee Cake
Follow recipe above except spread half of batter in pan and sprinkle with half of streusel mix. Add remaining batter and top with remaining streusel mix.
Mix together:
1/2 cup brown sugar 2 Tbls butter, melted 2 Tbls flour 1/2 cup chopped nuts 2 tsp cinnamon
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