Edie's Easy Yorkshire Pudding

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Carol Ingham Plumer

1/2 stick butter
1/2 c. flour
1/2 c. milk
2 eggs, well beaten

Melt butter in a cast iron skillet, add milk, flour, eggs, and bake at 425 degrees for 15-20 minutes.

Ruby's Last-Minute "Rolls"

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Martha Hatcher Cargo

1 c. self-rising flour (if using regular flour, add scant 1/2 tsp. soda and 1/4 tsp. salt)
1/2 c. milk
2 generous T. mayonnaise or 1/4 salad dressing

Mix ingredients together. Cook in unheated muffin tins at 425 degrees for about 15 minutes.

English Muffins

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Lydia Richardson Bates

1 pkg. dry yeast
1 tsp. salt
1 c. lukewarm water
2-2 1/2 c. flour
1/2 c. potato flakes
White cornmeal

Add yeast to water and mix well. Add rest of ingredients and enough flour to make a manageable but soft dough. Put in greased bowl and let rise until doubled. Dump out on floured surface and pat 3/4 inch thick (no thinner). Cut with tuna fish can and place on cookie sheet which has been sprinkled liberally with cornmeal. Let rise one hour. Sprinkle electric fry pan with cornmeal and heat to 350 degrees. Cook muffins 8 minutes on first side, turn and cook another 5-8 minutes on second side. Be careful not to crowd muffins in fry pan. These muffins keep best in the refregerator.

Gwen's Bran Muffins

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Molly Hunter Dobson

2 c. raisins
2 c. buttermilk
1 c. very hot water
1 tsp. salt
1 c. margarine
2 1/2 tsp. soda
1 c. sugar
2 c. flour
2 eggs
3 c. Kelloggs All-Bran

Soak raisins in hot water and set aside to soften. Cream margarine and sugar thoroughly. Add eggs and beat. Alternately add buttermilk and dry ingredients, then bran. Finally add water-raisin mixture. Bake in muffin tin in 375 degree oven for 20 minutes. Makes about 2 1/3 dozen.

Betty O'Brien's No Beat Popovers

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Eleanor Decourcy Wernette

2 eggs
1 c. milk
1 c. flour (scant)
1/2 tsp. salt

Break eggs into bowl. Add milk, flour and salt; all at once. Mix thoroughly (disregard lumps). Fill muffin tins 3/4 full and put into preheated 450 degree oven for 30 minutes---don't peek!

Monte Carlo Bread

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Beth Chase Cunningham

1 pkg. dry granulated yeast
1/4 c. lukewarm water
2/3 c. milk, scalded
1/2 tsp. salt
1/3 c. sugar
1/3 c. margarine or butter
3 c. flour
2 eggs, slightly beaten
1 c. mixed fruit (whatever you have: candied pineapple, cherries, citron, white raisins, currants, etc.)

Soften yeast in lukewarm water. Add milk to salt, sugar and butter; stir until butter is melted. When lukewarm, add yeast. Add half the flour and beat well with wooden spoon. Let rise until very light. Add eggs, fruit and remaining flour. Knead lightly, let rise until light. Punch down, make into loaf and put in greased 9x5x3 inch loaf pan. Let rise and when light, bake in 400 degree oven for 10 minutes. Reduce to 375 degrees and bake 35-40 minutes longer. Done when bottom sounds hollow when tapped. Cool on rack on side. Makes 1 large loaf (I usually triple recipe).

Refrigerator White Bread

Originally Published:
Fare Thee Well II, 1980
Original Images:

Contributed by: Betty Osgood Woodburne

6-7 c. white flour
2 pkgs. dry yeast
2 T. sugar
1/4 c. shortening
1 T. salt
2 1/4 c. very warm water

Blend 2 cups flour, sugar, salt, and yeast in a large bowl. Add shortening and water. Beat 2 minutes at medium speed. Add 1 cup flour and beat 1 minute at high speed. Stir in additional flour until dough can be handled. Knead 8-10 minutes. Cover and let rest 20 minutes. Punch down and shape into two loaves. Place in greased pans. Brush tops of loaves with salad oil. Cover with plastic, leaving room for loaves to rise. Refrigerate for 2-24 hours. Remove from refrigerator. Preheat oven to 400 degrees. With a toothpick prick any bubbles that have formed in the dough. When oven is heated, bake about 35 minutes, until loaf sounds hollow when tapped on the bottom. Makes two loaves.

Zucchini Bread

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Margaret Lohman Helmreich

3 eggs, beaten
1 tsp. salt
1 c. oil
1 1/4 tsp. baking powder
2 1/2 c. sugar
1 tsp. baking soda
2 c. zucchini, grated but not peeled
3 tsp. cinnamon
1 c. nuts, chopped (optional)
1 tsp. vanilla, or 2 tsp. lemon peel, grated
3 c. flour

Mix first five ingredients together. Then add rest of ingredients. Grease and flour 2 loaf pans or 1 bundt pan. Bake 60-70 minutes at 350 degrees.

Monkey Bread

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Agnes Pearson Reading

1 c. milk, scalded
1 pkg. dry yeast
1 c. potatoes, cooked and mashed
1/2 c. lukewarm water
2 eggs, well beaten
2/3 c. shortening
5-6 c. flour
1 tsp. salt
3/4 lb. melted butter
2/3 c. sugar

Combine first five ingredients in large bowl; let stand until lukewarm. Dissolve yeast in water; add to cooled potato mixture. Stir in eggs. Add 1 1/2 c. flour; beat well. Continue to add flour until dough is stiff. Turn onto floured board and knead until smooth and elastic. place in greased bowl, cover, and let rise two hours. Put into refrigerator to chill thoroughly. About 1 1/2 hours before serving time, roll out dough about 1/2 inch thick. Cut into 1 1/2 inch diamonds. Pull diamonds at opposite ends to elongate; dip into melted butter; arrange in layers in greased bread pans (ring molds are pretty and festive); then add second or third layers, staggering diamonds, until all is used. Fill pans no more than half full. Let rise until double, approximately I to 1 1/2 hours. Bake at 400 degrees for 20-25 minutes. Makes three generous loaves. Very rich, and wonderful for eliminating buttering at the table.

Pumpkin Bread

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Anne Pyne Cowely

3 c. flour
1 1/4 c. oil
1 tsp. soda
4 eggs
1 tsp. salt
1/2 c. nuts, chopped
3 tsp. cinnamon
2 c. pumpkin
2 c. sugar

Place in bowl and mix well: flour, soda, salt, cinnamon and sugar. Add remaining ingredients and mix to dampen. Pour into 2 loaf pans and bake for 1 hour in 350 degree oven.

Many of us spend half our time wishing for things we could have, if we didn't spend half our time wishing.

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