NORTHWEST ARKANSAS TIMES. TtytUnttte, Ait.. FrMay. AprM tS, !*-Â»Â» BREADS and ROLLS CHALLAH (Jewish Sabbatk BrÂ«*d) Clarence StorU. 1910 W. Cleveland Fayetteville, Ark. 1 pkg. active dry yeast 'A cup warm water 2 tsps. sugar 4'/4 cups sifted all-purpose flour 2 tsps. salt 2 eggs 2 tbsp. vegetable oil 1 cup warm water OptitMl H Up. saffron or 4 dropt yellow food coloring 1 egg yolk diluted with 1 tap. water poppy seed or sesame seed Sprinkle yeast on H cup warm water; stir to dissolve: add sugar; mix well; let stand 5 minutes. Sift flour with salt. Make a "well" in center of flour mixture after placing in large, warm mixing bowl. Drop in 2 eggs, oil, 1 cup warm water and yeast mixture; work into the flour with a wooden spoon. Knead on floured surface until smooth and elastic. Shape into a ball; place in greased bowl; turnover to bring greased surface to top. Cover; set in warm place (85). free from drafts; (a warm oven is a good place) let rise 1 hour. Punch down; cover; let rise until double in size. Divide dough into 3 equal portions. With floured hands, roll each portion in 3 strips of equal length about half again as long aÂ« bread pan. B r a i d strips together; seal ends. Place in bread pan. Coyer; let rise again until double in size. Bake at 350 degrees about 50 minutes or until deep golden-brown. T h e braiding may be omitted. If traditional yellow color is desired add '.Â« tsp. saffron when adding salt to flour or yellow food coloring mixed in cup of warm water. If g I a z e is desired brush with egg y o l k diluted with 1 tsp. water just before baking. Sprinkle w i t li poppy seed or sesame seed if desired. Makes one large loaf. CARROT RAISIN' BREAD Ethel Wallis Star Route Lincoln, Ark. 1 cup sugar % cup corn oil 2 eggs \\i cup sifted flour U tsp. salt 1 tsp. cinnamon '.4 cup nuts 1 cup raisins 1V4 cup finely shredded raw carrots Combine all batter ingredients together in electric mixing bowl. Beat well. Then add nuts, raisins and shredded carrots. Mix well. Pour mixture into greased round cans and bake in 350 degree F oven for 45 minutes. SOUR CREAM COFFEE CAKE Mrs. John Hackworth Box 512 Lincoln, Ark. 1 cup margarine 2 cups sugar 1 cup sour cream % teaspoon vanilla 2 cups sifted flour 1 teaspoon baking powder Vt teaspoon salt 2 eggs Cream margarine and sugar together. Add eggs and beat until smooth. Fold in sour cream and vanilla. Add dry ingredients, beating just enough to mix. S p o o n 'A batter into greased and floured 10 inch tube pan. Cover with '/4 of the topping. Then repeat. Bake at 350 degrees for 55 to 60 minutes. Topping: ,4 cup chopped pecans ',4 to 1 teaspoon cinnamon .z cup brown sugar When done sprinkle with sifted powdered sugar. EASY ROLLS Mrs. James Goff 4 Country Lane Fayetteville, Ark. '/z cup warm water 1 pkg. dry yeast 1 egg U cup sugar '.4 cup melted butter or oleo 214 cups flour (sifted) ,i teaspoon salt Put yeast in lukewarm water. Place in a warm, dry bowl -egg, sugar, oleo, salt and yeast mixture. Add 1 cup of flour and beat with mixer for 5 min. Stir in rest of flour. Cover and allow to double its bulk. Chill. Shape in rolls and allow to rise again. Bake at 350 degrees F. for 15 minutes. BANANAS BREAD Mrs. Leona Richardson Rt. 1. Box 61 West Fork, Ark. 1 cup sugar V4 cup shorting 2 eggs 3 mashed bananas pinch salt 1 teaspoon soda ',4 teaspoon baking powder I 3 i cups flour Mix in order given and bake in a slow oven. 350 for 50 mins., in mins. more with heat turned off. I have found that for best re suits the bananas must be o\'er ripe. Then too. I add about 2 tablespoons of buttermilk. And you may add Vt cup of nuts if you wish. % tsp. salt 2 eggs Turn mixer on medium speed and blend well. Pour in loaf pan. Bake one hr. and 15 min. at 375 degrees. Its easier to slice if baked the day before. It freezes well. Bonus Recipes WALNUT BREAD VI cup unsifted white flour 1 teasnoon baking powder ',4 teaspoon baking soda '/i teaspoon salt 1 cup unsifted coarse stoneground wholewheat flour 1 large egg 'Â·4 cup firmly packed dark brown sugar 1 cup buttermilk 1 cup broken (medium coarse) walnuts Grease entire inside surface of aluminum loaf pan (8!4 by 4V4 by 2H inches). On w a x paper thoroughly stir together flour, baking powder, baking soda and salt; stir in whole- wheat flour. In a medium mixing bowl beat egg and sugar until very thick and there are no sugar lumps; add buttermilk and flour mixture; beat just until dry ingredients are moistened. Fold in walnuts. T u r n into prepared pan. Bake in a preheated 350-degree oven until a cake tester inserted in center comes out clean -- about 40 minutes. With a small spatula loosen sides of loaf; turn out on wire rack; turn right side up. Cool completely. Wrap tightly in transparent plastic wrap for several hours to soften crust before slicing. CLARICE HUGHES PUMPKIN BREAD 1*4 cups unsifted flour 'A teaspoon baking powder 1 teaspoon baking soda =4 teaspoon salt ',4 teaspoon cinnamon /z teaspoon nutmeg ',2 teaspoon cloves 1V4 cups sugar cup salad (not olive) oil SQUASH BREAD Dr. Clare Vencma 1013 North College Fayetteville, Ark. Place in mixing howl: 1 cup sugar '.4 tsp. baking powder 1 tsp. soda Vi tsp. nutmeg n i tsp. cinnamon 1 cup mashed squash l*.-t cup flour '.4 cup oil (salad) ' /2 cup water HAND CARVED TRIVETS From India IMPORT TREASURES OF THE WORLD One Mil* North of Downtown Rogers on Highway 62 Phone Area Code 501, 636-4282 Hours 9 AM. - 5 P.M. Monday - Saturday We Honor American Express Credit Cards Vi cup water 1 cup canned pumpkin 2 large eggs 1 cup pitted dates, cut very small 1 cup chopped (medium fine) walnuts Grease and flour entire inside surface of 9 by 5 by 3 inch loaf pan. In large bowl of electric mixer thoroughly stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; stir in sugar. Add oil, water, pumpkin and unbeaten eggs; at medium speed beat, scraping bowl a few times, until thoroughly blended and smooth -- 2 minutes or so. Stir in dates and walnuts. Turn into prepared pan; bake in a preheated 350- degrec oven for 1 Vt hours. With a small spatula loosen sides of loaf; turn out on wire rack; turn right side up. (Loaf will have a crack in top). Cool completely. Wrap in plastic film--crust will soften after a few hours. If loaf is to be kept more than a few days, store in refrigerator. WINTER BLUEBERRY ORANGE MUFFINS 1 package (14 ounces) orange muffin mix 1 cup thawed drained unsweetened frozen blueberries grated rind of 1 orange mixed with 1 tablespoon sugar Make up muffin mix as directed on package; f o l d m berries. Fill medium or large muffin cups half full: sprinkle batter with orange rind mixed with sugar. Bake in a preheated 400-degree oven until a cake tester inserted in center comes out clean of batter -- 15 to W minutes. Makes 1 dozen. m SPRINGDAIE, ARK ILSONS s Sewing JM**uÂ«l JxfcoMfls Since 1915 DOWNTOWN EMMA AVENUE Phone 751-9291 Stock the Fridg. Produced and Processed in N.W. Arkansas PORTABLE TV Â· 145 sq. in. picture Â· 42% bigger than 14" color TV Â· 141% bigger than 10" color TV World's Finest Performance Features Â· New Zenith Handcrafted Portable Color TV Chassis Â· New exclusive Zenith "Chromatic Brain" Solid- State Color Demodulator Â· Advanced Zenith Super Video Range, 82 Channel Tuning System. 2333 N. College Phone 442-8575 See It NOW!
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