Northwest Arkansas Times from Fayetteville, Arkansas on April 26, 1974 · Page 37
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April 26, 1974

Northwest Arkansas Times from Fayetteville, Arkansas · Page 37

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Fayetteville, Arkansas
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Friday, April 26, 1974
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Page 37
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JWRTHWEST ARKANSAS TIMES, Fayettevine, Ark., Friday, April Z6, 1974 BREADS and. ROLLS WHOLE WHEAT ANt) RYE BREAD Brenda Joy Hughes Route 1 Winslow, Ark. 1 pkg. active dry yeast 1 o. warm water 1 c. warm milk 2 tbsp. brown sugar 1 t b s p . dark cooking molasses 1 tbsp. salt 1 tbsp. butter or shortening 1% c. rye flour 1V4 c. whole wheat flour Add yeast to warm water. Let stand a few minutes. Stir to dissolve. Combine milk, brown sugar, salt and shortening in mixing bowl. Add 2 cups of the fiour. Beat until smooth. Stir in yeast mixture. Slowly add the remaining flour until dough leaves sides of the bowl. Turn dough onto floured surface. Knead 5 to 10 minutes. Cover with wax paper and a towel. Let rise in a warm place for 20 minutes. Punch down and divide dough into 2 equal portions. Shape into loaves and place in greased loaf pans. Brush with shortening. Cover and let rise until double in bulk. Bake in moderately hot oven (375 degrees) for 30 to 35 minutes. Brush with butter and a bit of molasses. EASY YEAST ROLLS Vrginia Stewart 1521 South Duncan .Fayetleville, Ark. 1 pkg. active dry yeast Vi c. warm water 1 c. milk, scalded '/i c. sugar 'A c. shortening 1 Lsp. salt 3'/i c. sifted all- purpose flour 1 egg Soften yeast in warm water (110 degrees). Combine milk, sugar, shortening, and salt; cool to lukewarm. Add \'/i cups of flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise till double (1 to 2 hours). Turn out on lightly floured surface and shape as desired. Cover and let shaped rolls rise till double (30 to 45 minutes). Bake on greased baking sheet or in greased m u f f i n pans in hot over (400 degrees) for 12 to 15 minutes. Makes 2 to 3 dozen depending on size desired. O/./UIK STYLE ROLLS Patricia Wagner HI. 8 Fiiycllcville, A r k . Scald -- 1 qt. milk, 1 c. sugar (or 1 c. honey), 1 c. margarine (or butter). Cool till lukewarm- Dissolve 2 cakes or pkgs. of dry yeast in warm water. Add to scalded mix. Let set one hour. Stir in flour to make stiff dough. Sift separately: 1 tsp. soda. 2 tsp. baking powder, 2 tsp. salt. Add to above. Let rise till double in size or place in refrigerator until ready to use. When ready to use. roll into desired style (biscuits, clover leaf, etc.) and let set at room temperature for 30-35 minutes. Bake at 350 degrees for 20-25 min. or until golden brown. Use 2 large bowls because it rises to an exceptional huge size. POTATO ROLLS Mrs. Winnie E. Bentley 1517 West Emma Springdale. Ark. I'/i c. lukewarm potato water % c. sugar 1'A tsp. salt 1 cake compressed yeast 2 eggs % c. shortening I c. warm mashed potatoes 7 to 8 c. flour Mix together potato water, sugar and salt. Crumble yeast i n t o mixture. stir until dissolved. Add eggs, shortening, mix first with spoon then with hand. Add mashed potatoes, flour - knead until smooth. Place in refrigerator about 2 hours or over night. Remove from refrigerator and shape i n t o i'.-^ired rolls, let r i s e 2 hours. Bake 12 to 15 minutes in 400 degree oven. MARK TWAIN BISCUITS Shelley Warford 600 Fairlane St. Fayetteville, Ark. 2 c. flour 1 yeast cake I'/z tsp. baking powder 1 Up. salt '/a tsp. soda 'A c. shortening ^ c. buttermilk Dissolve yeast in 14 c. warm water, sift dry ingredients, add yeast, an dstir well, then add buttermilk. Place in greased bowl several hours. (Will keep in refrigerator 3 to 4 days, till ready to use). When ready to use, roll our biscuits, let rise 30 min. Bake at 450 degrees. Makes 12 to 16 biscuits. Troys REFRIGERATION Ph. 443-3764 443-4490 NEW LOCATION 2218 N. COLLEGE FAYETTEVILLE ARK. ·FRIGIDAIRE · CALVINATOR · PARTS · SERVICE WE SERVICE WHAT WE SELL IRISH COTTAGE BREAD Thetis M. Pilcher 1G50 Applebury Drive Fayetteville. Ark. Simple to make, inexpensive and hearty, crunchy Irish Cottage Bread combines few ingredients to achieve its unique hearth flavor. Pebbled and thick crusted, this crown-shaped loaf offers the simple eating pleasure of rural Ireland. 1 c. rolled oats 2 c. milk S c. enriched self- rising flour Soak rolled oats in milk 15 minutes. Add 1 cup flour to milk mixture.' Work in remaining flour (the dough will be very s t i f f ) . Turn onto floured surface and knead into smooth, firm bail, about 1 minute. Place on greased baking sheet. With a sharp knife, slice raw dough into quarters, bringing knife to. but not through, bottom. Bake in preheated 375-degree oven one hour, or until golden brown. Remove immediately from baking sheet. Spoon flour into dry measuring cup; level. Do not scoop. BEER BISCUITS Charlotte Hulse Rt. 2 Prairie Grove, Ark. BEER BISCUITS 2 cups of Bisquick 2 tablespoons of sugar 1 cup of beer Mix together Bisquick, sugar and beer in a medium sized bowl then fill your muffin pan Vi full and bake at 375 degrees for 20 minutes. Makes 1V4 to 2 dozen APPLE NUT BREAD Mrs. Darrell (Eloise) Parker Rt. 2, Box 290A Prairie Grove, Ark. 1 cup sugar V* cup margarine or shtng. 2 eggs % tsp salt 1 tsp soda l'/i tbsp sour milk 1 cup raw chopped apple (leave skin on) 'A cup chopped nut meats . 1 tsp vanilla 2 cups all purpose flour Cream sugar and shortening or margarine; Add eggs and sour milk and beat well. Sift dry ' ingredients together and stir into creamed mixture alternately with chopped apple. Add the vanilla and nuts. Bake 45 to GO minutes at 350 degrees in a 9x5x3 loaf pan. To sour the milk, add a drop or two of vinegar. Buttermilk may be substituted for the sour milk. PUMPKIN BREAD Mrs. Clyde Johnson Rt. 9, Hwy. 45 East Fayetteville, Ark. 2 c. sugar 5. eggs IVi c. cooking oil 2 c. cooked pumpkin Mix above ingredients. Sift together the following: 2 c. flour 1 tsp. salt 1 Tsp. cinnamon 1 tsp. nutmeg 1 heaping tsp. soda Add this to the above liquid mixture and mix well. Add the following: 2 small pkgs. of instant coconut pie filling. Mix well then put in greased tube or loaf pan. Bake at 350 degrees for 40 to 45 minutes. PUMPKIN BREAD Cyndi Andrews Route 1 Farmington. Ark. 2'/4 cups sugar 1 cup Crisco 4 eggs 1'A teaspoons salt 1 teaspoon cinnamon 1 teaspoon nutmeg 2-3 cup water 2 cups pumpkin (t can) 3V4 cups Hour 2 teaspoons soda 1 cup nuts 1 cup raisins 3 different kinds candied fruit (optional) Add all ingredients together in order as they come. Then bake in three. (3) loaf pans, greased and floured, for one CD hour at 350 degrees. ONE-HOUR BUTTERMILK BISCUITS Mrs. Seymour Foster Rt. 2. Box 274 West Fork, Ark. 1 tbsp. sugar Z pkgs. dry yeast *A cup warm water 2 tbsp. honey V4 cup cooking oil 1V4 cups lukewarm buttermilk 4% cups unbleached flour % tsp. soda 1 tsp. salt Dissolve yeast, water and the 1 tbsp. sugar. Mix honey, oil and buttermilk. Add yeast to mixture. Sift in dry ingredients and beat until smooth. Let stand 10 minutes. On lightly floured board roll out dough into inch thickness. With a 2V4 inch biscuit cutter cut out biscuits and put into greased pans. Let stand in warm place for 30 minutes, then bake at 400 degrees for 15 minutes. Makes 3 doz. bii- cuits. You can eat all week at Bonanza and not eat the same thing twice. ^i^saFr^t^ *^ **%*k- Bonanzaburger and French fries. With Cheese, 1 29 8 oz. Chopped Steak Dinner. 1.79 T-Bone Steak Dinner. $3.99 Hishwoy 71 North ·von a father could low. AVAILABLE 521-3565

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