Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 44
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 44

Fayetteville, Arkansas
Issue Date:
Friday, April 25, 1969
Page 44
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ARKANSAS TIMBB. r«»HieT». flit.. BREADS and ROLLS OATMEAL YEAST BREAD Sandra Chase Route 1 Winslow, Ark. 1 tablespoon salt Vt cup very warm water Hi cup milk, scalded ',i cup shortening 14 cup sugar 1 tablespoons salt J'.4 to S'.i cups flour l\t cups oats (quick cook or old fashion) melted butter Soften yeast in water. Pour milk over shortening, sugar, and salt - cool to lukewarm Stir in ',1 cup of the flour: add yeast and oats, belnding well. Add the rest of the flour until you have a smooth elastic dough. Knead 10 minutes then shape in ball. Place in greased howl and b r u s h with melted butter Cover and let rise until double (about 1 hour). Punch down, cover, let rest 10 minutes Knead few minutes on lightly floured surface -- shape into loaf Brush with butter and place in loaf pan. Cover, rise til double (15 min.1. Bake at 375 degrees F for 50 minutes. or until golden. Remove from nan -- brush with butter. Yield -- one large loaf. 1 5 SUNDAY BEST WAFFLES Katie Sloan 3.115 Berry St. Fayetteville. Ark. 2 cups flour 4 tsps. baking powder 'i tsp. salt 1 tbs. sugar 1 eggs cups milk tbs melted butter (real butter makes the difference!) Put flour sifter in a large bowl Arid dry ingredients and sift together. Melt butter. Separate the eggs. Beat the yolks until lemon yellow and add milk while still beating. Add this to the dry ingredients and mix well. Then add the butter and blend it in. Beat egg whites until stiff, or until they remain in bowl when you turn it sideways. Fold carefully into alwve mixture. Turn about 2 large serving spoonfuls into a hot waffle iron, and viola, vou've got a sure husband pleaser! Serve with maple sry- up apple butter, or your favor- He preserves. Cook all the batter even if you don't eat all the waffles and freeze the remaining ones. Pop them in the toaster on Monday morning. ICE BOX ROLLS Mrs. D. A. Hartley I'. O Box 805 Fayettcville. Ark. 4 tablespoons of Crisco 1 tablespoon of salt y. cvip of sugar 1 cake of compressed yeast dissolved in 14 cup warm water 4 cups of lukewarm water flour Cream shortening, salt and sugar in a large bowl, add the 4 cups of warm water along with the yeast which has been dissolved 'in ,4 cup of w a r m water Start adding flour, stirring with a large spoon or fork until it is impossible to s t i r . Keep kneading in flour u n t i l dough is not sticky Place in a large greased bowl, cover and store in refrigerator. This is a quick rising dough and may Irive to he worked down before ready to bake. About 2 hours before mealtime shape as many rolls as needed in a baking pan. set in a warm place and let rise until double or triple in size. Rake in a moderate oven alttut 20 minutes or until a nice "This is a very economical roll mixture and can be kept in the refrigerator for a week or more. _____ FRENCH BREAD John Wm. Murphy 1718 Wheeler Fayetteville. Ark. 1 package dry yeast 1 teaspoon sugar 2 teaspoons salt SV4 cups flour l',4 cups milk % cup water salt solution (Vt tsp. salt Vi cup water) ',4 cup cornmeal to dust on cookie sheet C o m b i n e dry ingredients except yeast by sifting together. Heat combined liquids to warm 120 to 130 degrees, then beat with Vt of dry ingredients and yeast with electric mixer for 3 to 4 minutes. Blend in remaining dry ingredients until a single moist solid mass. Knead on floured surface 10 to 15 minutes. Let rise for 1V4 to 2 hours, punch down, let rise 45 minutes, then shape into three loaves 15" x 2", place on cookie sheet which has been sprinkled with the !· cup cornmeal. Slash tops diagonally. 3 or 4 places with sharp knife. Let rise until double in size, about one hour. Brush with salt solution. Place large pan of boiling water in bottom of oven, preheat to 400 degrees, bake 15 minutes: brush with salt solution again. Reduce heat to 350 degrees, bake 10 minutes, brush again. Let bake about 20 minutes until crust is well browned. It is better to use unbleached flour for extra hard crust. QUICK DINNER ROLLS Mrs. Harry J. Lewis Rt. 1 Winslow. Ark. ·1i cup warm water 1 package dry yeast. Red Star or Fleishchmanns 2 tablespoons sugar ',2 teaspoon salt 1 egg :i cups flour, more or less 2 tbsp. soft oleo Put all at once in a large warm mixing bowl. Beat well. Set bowl in a pan of warm water for 45 to 60 minutes. Knead and roll out to !i inch thick. Cut with biscuit cutter fold as you put them in a well greased pan. Make 18 to 21 rolls. Bake 18 to 20 minutes. Oven 400 degrees. COFFEE CAKF. Frankie Reed 12 So. West Ave. Fayetteville Ark. Hi cup flour ',4 cup granulated sugar ZV- tsp. baking powder 14 cup shortening 4i cup milk 1 egg · Put all ingredients in a mixing bowl and beat about 50 strokes with a fork. Pour into greased t men square pan. Sprinkle top with ',4 cup brown sugar and ,4 cup chopped nuts: then dot w i t h cup of jam. Bake 25 to 30 minutes in a preheated 375 degree oven. Serve warm. Ruth's Teaching All Phases Of Cosmetology For Further JnTormatij* . ' IHAL44M**! PUMPKIN BREAD Mrs. Jessie Mosby Fayeltcville, Ark. 1% cup sifted flour Vt teaspoon baking powder 1 teaspoon soda % teaspoon salt V4 teaspoon cinnamon 14 teaspoon nutmeg !4 cup shortening (Crisco, oleo. butter, etc.) Hi cups sugar V: teaspoon vanilla 2 eggs 1 cup pumpkin Vi cup shopped nuts, sprinkled with 1 tablespoon flour Grease a loaf pan 9x5x3 Sift dry ingredients together. In medium size mixing bowl c r e a m shortening, sugar. vanilla and eggs, beating well. Stir in pumpkin. Add dry ingredients in fourths, alternately with the water until just smooth. Do not over beat. Fold in nuts. Pour in loaf tin. Bake 350 degrees 45 to 55 minutes. Test at 45. Cool on rack - do not cut until cold. Delicious p l a i n or with butter, or lemon sauce is good with this for a dessert. BLUEBERRV-LEMON MUFFINS Mrs. Don Meistrell Rt. 6 Mt. Comfort Rd. Fayetteville, Arkansas l : !i cups sifted flour Vi cup sugar 2 ' z tsp. baking powder '··;, tsp. salt ·'U cup milk 1 well beaten egg V 3 cup oil 1 cup frozen whole blueberries, thawed 2 tbsp. sugar '1 tsp. grated lemon peel Sift together dry ingredients in a mixing bowl. Make a well and add wet ingredient's. Stir just until dry ingredients are moist. Toss together b l u e berries and 2 tbsp. sugar. Add lemon peel to blueberries. Gen tly fold mixture into batter. Fill lightly greased muffin pan % full. Bake at 400 degree 1. for 25 mins. While muffins are still hot dip tops in melted butter and then into a little granulated sugar. Makes 1 d o z e n muffins. BANANA DOUGHNUTS Mrs. N. A. McDermott Rt. 1 Winslow, Ark. 514 cups flour 4 tsps. baking powder 1 tsp. soda 2 tsp. salt Vi tsp. nutmeg ',4 cup shortening 1 cup sugar 3 eggs, beaten 1 tsp. vanilla 1 cup ripe bananas 1 tbsp. lemon juice % cup buttermilk or s o u r milk Sift together first five ingredients, set a s i d e . Cream shortening and sugar thoroughly. Stir in eggs, vanilla, bananas and lemon juice. Add dry ingredients alternately with buttermilk to b a t t e r mixture. On well floured board s u r f a c e knead dough lightly for about one minute. Roll dough about Vi inch thick and cut with floured 214 inch doughnut cutter. Fry doughnuts (a few at a time) in hot fat (375 degree) for 1 min- ut, or until golden brown; turn, fry on other side. Drain on paper towel. Coat with granulated sugar while hot. (Shake doughnuts a few at a time) in a paper sack. Makes 3 dozen. REFRIGERATOR ROLLS Ella Mae Baker Route 2 Box 157 Elkins. Ark. Dissolve 2 packages yeast in 2 cups lukewarm water. Add: Vz cup sugar 2 tsp. salt ',4 cup soft shortening or butter 1 well beaten egg Stir to «H »· T Place dough em floured boar* and work in enough Hour w *t dough handles easily. P 1 « M dough in large creased b«4 turning to grea*t too. Cijif tightly with wajed paper »·* with damp doOL «««· g refrigerator at tout I houri tj rise. Make out Into rollt, ptaej in warm place to rise. *· · K» degrees oven. This dough may be kept w refrigerator up to 4 days benrt using. Keep cloth damp. JAPANESE. FOODS ENJOY TASTY TERIYAKI at RfCB 44 Different Canton*** Polynesian - Japanese Dishes tfiway 112 N. 442-2222 Open 5 P.M. - 9:30 P.M. Closed Monday ^ Per Super Sandwiches Bektd By Sfcfpfex Baking Co. - Fay»tftviffe, BROWNING FURNITURE 215 W. Walnut Rogers, Ark. Ethan Allen American Traditional Furniture Oik* CANNING COMPANY Siloam Springs, Arkansas IN. THE OZARKS -- SINCE 1926 -- VEGETABLES - BERRIES - POULTRY

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