RECIPES FOR OVEN
Reading edition
POTATO ROLLS
1 C. milk, scalded
1 C. mashed potatoes or ¼ C. instant potatoes prepared according to package directions
¾ C. shortening
1 C. sifted all-purpose flour
½ C. sugar
1 Tbsp. salt
1 cake compressed yeast
½ C. lukewarm water
2 eggs, beaten
4½ to 5 C. sifted all-purpose flour
Combine milk, potatoes, shortening, 1 C. flour, sugar and salt in large mixing bowl; let stand until lukewarm. Add yeast softened in lukewarm water; add eggs. Let stand 1 hour. Stir and add 4½ to 5 C. flour to make a slightly stiff dough. Knead until smooth on lightly floured surface. Return to greased mixing bowl. Let rise about 1 hour or until doubled in bulk. Shape desired number of rolls; place on greased baking sheet; let rise 1 to 1¼ hours or until doubled in bulk. Bake in Gas oven at 425 degrees 10 to 12 minutes. Makes 3 dozen medium-sized rolls.
NOTE: Punch down unused dough, cover and place in refrigerator until ready to use.
FOR CINNAMON ROLLS:
Use enough Potato Roll dough to roll into 12 × 6 inches rectangle, ¼-inch thick. Spread with mixture of ¼ C. melted butter, ¼ C. brown sugar, 1 tsp. cinnamon and ¼ C. chopped pecans. Roll as for jelly roll, cut into 9 slices. Butter a 9-inch square baking dish and pour in ¼ C. light corn sirup. Place rolls, cut side up, in dish. Let rise 1 to 1½ hours or until doubled in bulk. Bake in Gas oven at 425 degrees 12 to 15 minutes. Makes 9 rolls.
SOUTHERN BUTTERMILK BISCUITS
2¼ C. sifted all-purpose flour
¾ tsp. salt
½ tsp. soda
1 Tbsp. baking powder
½ C. + 2 Tbsp. shortening
¾ to 1 C. buttermilk
Sift together flour, salt, soda and baking powder. Cut in shortening with pastry blender or two knives until mixture resembles coarse corn meal. Stir in ¾ C. milk. Add enough more milk to make dough light and soft but not sticky. Turn out on lightly floured board or pastry cloth. Knead gently about 6 times. Roll dough to ½-inch thickness. Cut with floured biscuit cutter. Place on ungreased baking sheet. Bake in Gas oven at 450 degrees 10 to 12 minutes. Makes about 12 2-inch biscuits.
LEMON BREAD
6 Tbsp. shortening
1 C. sugar
2 eggs, beaten
1 Tbsp. grated lemon peel
1½ C. sifted all-purpose flour
1 tsp. baking powder
½ tsp. salt
½ C. milk
½ C. chopped English walnuts
⅓ C. sugar
3 Tbsp. lemon juice
Cream shortening and sugar. Add beaten eggs and lemon peel. Sift flour, baking powder and salt together and add alternately with milk. Fold in nuts. Pour into greased and floured 8½ × 4½ × 2½-inch loaf pan. Bake in Gas oven at 350 degrees for 1 hour or until done and lightly browned on top. Remove from oven and let cool in pan 15 minutes. Dissolve ⅓ cup sugar in lemon juice. Pour over bread. Let stand for 10 minutes. Remove bread from pan and cool. This is an excellent bread to use for buttered tea sandwiches.
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PLAIN PASTRY
2¼ C. sifted all-purpose flour
1 tsp. salt
5 Tbsp. water
¾ C. shortening
Sift flour and salt into bowl. Remove ⅓ C. flour mixture and combine with water to form paste. Cut shortening into remaining flour until pieces are the size of peas. Add paste to shortening-flour mixture. Mix and shape into ball. For each crust, place half the pastry on floured board or pastry cloth. Roll ⅛-inch thick with short, light strokes from center out, keeping it circular in shape. Makes 2 nine-inch crusts.
Note: For baked shell: 450 degrees for 10 to 12 minutes.
LEMON MERINGUE PIE
¾ C. sugar
½ C. all-purpose flour
2 Tbsp. cornstarch
½ tsp. salt
2¼ C. boiling water
3 eggs, separated
¼ C. sugar
6 Tbsp. lemon juice
1 Tbsp. grated lemon peel
1 baked 9-inch pie shell
Combine ¾ C. sugar with flour, cornstarch and salt in saucepan. Slowly add boiling water, stirring constantly to keep smooth. Cook on thermostatic top burner at 200 degrees, stirring constantly, until smooth and thick enough to mound when dropped from spoon. Reduce temperature to 190 degrees; cover and cook 15 minutes. Beat egg yolks with ¼ C. sugar; gradually stir hot filling into egg yolk mixture. Return to pan and continue to cook for 5 minutes, stirring occasionally. Add lemon juice and peel; mix well. Pour into pie shell.
MERINGUE:
3 egg whites
¼ tsp. cream of tartar
6 Tbsp. sugar
½ tsp. vanilla extract, if desired
Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Blend in vanilla extract. Pile meringue onto pie filling, being careful to seal the meringue to edge of crust to prevent shrinking. Bake in Gas oven at 350 degrees for 12 to 15 minutes. Cool gradually, away from drafts.
TOFFEE TREATS
1 C. butter or margarine
1 C. brown sugar, packed
1 egg
2 C. sifted all-purpose flour
1 tsp. vanilla extract
1 6-oz. pkg. semi-sweet chocolate pieces, melted
½ C. finely chopped nuts
Cream butter and sugar. Add egg; mix well. Add flour and vanilla; blend. Spread dough to ½-inch thickness on a 17 × 14-inch greased cooky sheet or in a 15½ × 10½-inch jelly roll pan. Spread with melted chocolate. Sprinkle nuts over top and press into chocolate. Bake in Gas oven at 375 degrees for 15 to 20 minutes. Score while still warm. When cool, cut and remove from cooky sheet. Makes approximately 4 dozen cookies.
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