Breads, Preserves, Jellies, and Pickles

Ginger Bread-
2 sticks butter, softened
1 ½ cups sugar
3 eggs
¾ cup dark molasses
3 ¾ cups all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
¾ cup buttermilk
3 teaspoon cinnamon
1 ½ teaspoons cloves
1 teaspoon nutmeg
Preheat oven to 325 degrees.
Whip together butter and sugar until fluffy. Add eggs, one at a time, mixing
well after each one. Blend in molasses.
Add dry ingredients alternately with buttermilk.
Bake in preheated oven for 1 hour. Glaze with recipe below while warm.
Lemon Sauce for Ginger Bread-
2 teaspoons corn starch
½ cup sugar
¼ teaspoon salt
2 cups cold water
3 tablespoons lemon juice
1 tablespoon lemon rind
¼ cup margarine or butter
Cook over medium heat until mixture comes to a boil. Pour over ginger
bread before serving.
Cinnamon Rolls-
1 basic sweet dough recipe
1 cup brown sugar
1 cup sugar
½ cup butter or margarine
¼ cup all-purpose flour
1 ½ tablespoons cinnamon
½ cup chopped pecans (optional)
After dough is made and allowed to rise in bowl or as directed in recipe, roll
it out in a long rectangle (or until dough is ¼ inch thick).
Mix all of the above ingredients together until well blended and crumbly.
Sprinkle mixture over dough and roll up into 1 long roll. Slice each
cinnamon roll about 1 inch thick and place in a greased pan.
Let rise for 30 minutes. Bake at 350 degrees about 20 minutes. Remove from
pan and glaze while warm. (recipe for glaze follows)
Powdered Sugar Glaze-
2 cups powdered sugar
3 tablespoons milk
Combine ingredients and stir until smooth. (Makes about 1 cup of glaze)
StrawberryFig Jam-
6 cups figs
6 cups sugar
2 – 6 oz. boxes strawberry Jello
Mash figs after pulling off stems and cleaning. Place figs and sugar in sauce
pan and heat on low, letting mixture simmer for 20 minutes. Add dry Jello
and mix well by stirring. Continue cooking on low for 10 minutes, stirring
often. Can be sealed in jars with lids. Makes 5 to 6 pts.
Basic White Bread-
½ cup milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine
2 packages active dry yeast
1½ cups warm water
5 to 6 cups all-purpose flour
Scald milk and stir in sugar, salt, and butter. Cool to lukewarm.
Dissolve yeast in warm water, in warmed bowl. Add lukewarm milk mixture
and 4 ½ cups flour. Mix thoroughly. Add remaining flour and knead about
13 minutes or until dough is smooth and elastic. Dough will be slightly
sticky.
Place in greased bowl, turning to grease top. Cover and let rise in warm
place, free from draft until doubled in bulk. (about 1 hour)
Punch down. Let rise for 15 minutes. Divide dough in half; shape each half
into loaf and place in greased 9x5x3 inch pan. Cover and let rise in warm
place until doubled in bulk. (about 1 hour)
Bake in preheated, 400 degree oven for 30 minutes.
Remove from pan and cool on wire racks.
Biscuits-
2/3 cup milk
1/3 cup oil
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
Mix all ingredients together. Knead dough between 2 sheets of wax paper.
No flour need for kneading. Knead until dough looks shiny. Roll out with
dough between the 2 sheets of wax paper, using rolling pin. Cut with biscuit
round, place on baking sheet, and bake at 425 degrees for approximately 10
minutes, or until lightly golden brown.
Plaited White Bread-
1 package yeast
2 cups hot water
1/3 cup sugar
2 teaspoons salt
1 egg at room temperature
6-7 cups all-purpose flour
3 tablespoons salad oil
Put water in bowl. Add sugar, salt, and egg. Mix well. Sprinkle yeast over
mixture. Let sit for at least 5 minutes. Add 3 cups of flour and beat until
smooth. Gradually add 2 cups of flour and salad oil, beating well. Add 1 ½
cups of flour, gradually. Knead this mixture until smooth and elastic (about
5 minutes). Place in greased bowl and flip to grease all sides. Place warm,
damp cloth over bowl and let rise for 2 hours. Punch down.
Divide into three parts. Roll out into “ropes.” Place on large, greased cookie
sheet. Pinch one end together of these three ropes and braid tightly. Put
warm cloth on this and let it rise 1 hour.
Bake at 350 degrees for 20-25 minutes.
Banana Bread-
3 ripe or over ripe bananas
1 cup sugar
1 egg
1½ cups all-purpose flour
¼ cup melted butter
1 teaspoon baking soda
1 teaspoon salt
Mash bananas with fork. Stir in other ingredients. Spray loaf pan with oil
and pour mixture into pan. Bake 1 hour in preheated 325 degree oven. Will
be lightly brown on top when done.
Cream Cheese Bread:
1 cup sour cream
½ cup sugar
½ cup warm water
2 eggs-beaten
1 stick butter
1 teaspoon salt
2 packages yeast
4 ½ cups all-purpose flour, unsifted
Melt butter over low heat. Stir in sugar, salt, and sour cream. Heat to
lukewarm.
Sprinkle yeast over warm water and stir until dissolved. Combine all
ingredients until well mixed. Cover with plastic wrap and refrigerate
overnight.
Next day…..
Divide into 4 parts. Roll on well floured surface, into a 12x8 rectangle.
Spread with ¼ cream cheese filling on each rectangle. (recipe follows)
Filling-
2 – 8 oz. packages cream cheese
1 egg
¾ cup sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
Combine all above ingredients and mix well with blender.
To continue with cream cheese bread recipe:
Roll up rectangle, beginning at long sides. Pinch seams together. Fold ends
under slightly. Place seam side down on greased cookie sheet. Slit rolls at 2
inch intervals. Cover; let rise until doubled in size (about 1 hour). Bake at
375 degrees about 12 to 15 minutes until lightly brown. Spread with
powdered sugar glaze.
Glaze for Cream Cheese Bread-
Combine 2 cups of powdered sugar with 3 tablespoons milk.
New Orleans French Bread-
2 tablespoons shortening
1 tablespoon sugar
1 teaspoon salt
1 cup boiling water
1 cup cold water
1 package dry yeast
5 ½ to 6 cups all-purpose flour
Combine shortening, sugar, salt, and boiling water. Stir occasionally to melt
shortening. Add cold water and allow mixture to cool to 105 degrees.
Sprinkle yeast mixture over liquid mixture and let stand for 5 minutes. Stir
to dissolve yeast. Gradually beat in 4 cups flour and add enough remaining
flour to form stiff dough. Turn dough onto a floured surface and knead until
smooth and elastic (about 5 minutes).
Place in well greased bowl and turn once to grease top of dough. Cover with
warm, damp cloth. Let rise in warm place, free from drafts for 1 to 1 ½
hours or until doubled in bulk.
Punch down dough, cover, let rise 30 minutes.
Turn dough onto a floured surface and knead slightly to press out bubbles.
Shape into a 14 to 16 inch cylinder on a greased baking sheet.
Cover and let rise until doubled in bulk (1 hour). Bake at 375 degrees for 40
to 45 minutes or until golden brown. Bread, when thumped, should sound
hollow when done.
Green Cube Pickles-
Peel and cut strips of cucumbers. Should have about 7 lbs. after prepared.
Soak in lime and water mixture for 24 hours. (2 cups of lime to 2 gallons of
water) Rinse in cold water 3 times.
Soak in ice water 3 hours.
Mix in 2 quarts of vinegar and 5 lbs. of sugar.
Combine 1 tablespoon salt, mace, allspice, and cloves. Bring to a boil andcook 35 minutes. Add a few drops green coloring. Put in jars and seal