Clara Myerchin Kresl's Recipes:

Breads

Clara Myerchin Kresl's Recipes
Canning  Cookies  Desserts  Main Dishes  Nationality Dishes

 

BANANA BREAD
1 cup white sugar 1 cup flour
1/2 cup shortening 1 tsp. cinnamon
2 well beaten eggs 3 mashed bananas
3 Tbsp. hot water 1 more cup flour
1 tsp. soda
Cream sugar and shortening. Add beaten eggs. Put soda in the hot water. Add 1 cup flour and cinnamon and bananas to first mixture. Add water and soda, then add 1 cup more flour. Bake in greased loaf pan. Bake 1 hour at 325

 

CARROT NUT BREAD
2 eggs 1 tsp. soda
1 cup sugar 1 tsp. salt
3/4 cup oil 1 tsp. cinnamon
1 1/2 cup sifted flour 1/2 cup chopped nuts
1 cup raw grated carrots 1 tsp. baking powder
Place eggs, sugar and oil in a mixing bowl, beat well.
Sift flour, baking powder, soda, salt and cinnamon and add to the first mixture.
Add carrots and nuts.
Pour into greased loaf pan.
Bake for 1 hour at 350

 

QUICK CARAMEL ROLLS
1 cup Vanilla ice cream
1 cup brown sugar
1/2 cup margarine

Spray bottom of a 9" x 13" pan.
Combine ice cream, brown sugar and margarine.
Pour into prepared pan.
Place frozen cinnamon rolls that have been rolled in cinnamon and sugar on top and let rise.
When double in size bake for 25 minutes at 350E.

 

CARAMEL ROLLS
1 loaf frozen bread
1/2 cup brown sugar
1/4 cup margarine, melted
1 tsp. Cinnamon
1 box butterscotch pudding (Not instant)
1 cup chopped walnuts
Cut bread into small pieces in bottom of angel food cakepan.
Combine other ingredients and pour over bread and cover.
Let rise.
When double in size bake at 350E for 35 to 40 minutes.

 

BROWN AND SERVE ROLLS
1 pkg. dry yeast
3/4 cup milk
1/4 cup sugar
3/4 cup water
2 1/4 tsp. salt
1/4 cup margarine
4 1/2 cups flour
Mix dry yeast, sugar, salt and 1 1/2 cups flour.
Heat milk, water and margarine in a saucepan till warm (margarine need not melt).
Combine dry ingredients with the liquid mixture. Beat 2 minutes at medium speed with a mixer.
Add 1/2 cup flour. Mix again. Stir in the rest of the flour by hand.
Turn onto lightly floured board and knead until smooth.
Place in a greased bowl and let rise till double (1 1/2 hour).
Punch down and turn unto lightly floured board. Divide into 24 pieces. Form into balls. Place on a baking sheet about 3 inches apart.
Cover and let rise till double in bulk (about 45 minutes). bake in a 275 oven for 20 to 30 min.
Do not brown.
Cool in pans for 20 min. Remove, cool at room temperature.
Wrap in foil or put in plastic bags. Refrigerate or freeze.
To serve - brown in oven at 400 for 7 to 10 minutes.

 

ICE BOX ROLLS
2/3 cup lard, scant 2 pkgs. Yeast
2/3 cup sugar 2 eggs
1 cup boiling water, cool before adding
1 tsp. Salt 1 cup cold water
6 cups flour (or more)
Cream lard and sugar together.
Add other ingredients. Dough should be soft and satiny.
Make rolls as needed. Set rolls, raise 2 to 3 hours before baking.
(Keep remaining dough punched down and oiled and covered with a damp cloth. These can be kept for a week in the refrigerator.)

 

OVERNIGHT BUNS
Dissolve together:
1 pkg. Dry Yeast 1 /3 cup warm water
Mix in order given:
3 beaten eggs 2 tsp. Salt
3 cups warm water 1/2 cup Mazola oil
1 1/2 cups sugar 11 cups flour

Mix thoroughly and knead.
Mix about 4 o=clock in the afternoon.
Punch down about 6 o=clock.

At 10 o=clock make into buns. Place on greased baking sheets and cover and let rise until morning.
Bake at 350E for about 30 minutes.

 

ALL PURPOSE DOUGH
(Makes 7 doz. cinnamon or caramel rolls or buns.)
Scald: 2 cups milk 2 cups water
1 cup half & half
Pour over: 1 cup sugar 1 cup lard
2 Tbsp. Salt.
When cool add: 2 beaten eggs
2 pkgs. Yeast (softened in 5 or 6 Tbsp. lukewarm water.)
Add: 12 cups flour, not all at once,
as sometimes it takes less.
Dough should be soft. Knead and let rise.
Punch down once. Let rise again and then shape into rolls. Let rise again and bake at 375E for 25 minutes

 

POPPY SEED BREAD
1/2 cup sugar 2/3 cup butter
1 cup milk 1 pkg. Yeast
1 tsp. Salt 1cup warm water
6 cups flour
Scald milk, add sugar, butter, salt and cool.
Add yeast and water and mix.
Add sifter flour. Mix thoroughly.
Set aside and let rise 1 1/2 hours.
Flatten out dough and spread with butter. Put on poppy seed filling. Roll and seal edges.
Put in loaf pan and bake at 375E for 40 to 45 minutes
Poppy seed filling:
2 cups unground poppy seed - grind in a very fine grinder - When ground add enough hot boiling water to make a thick paste. Add sugar till of desired sweetness.

 

DOUGHNUTS
4 eggs 2 cups sugar
1 1/2 cup Buttermilk 1 tsp. Soda
1 1/2 cup cream 2 tsp. Baking powder
1/2 tsp. Salt 1 tsp. Nutmeg
6 to 7 cups flour
Mix all ingredients together. Roll out on floured surface and cut with doughnut cutter. Fry in deep fryer till golden brown.

 

SWEET DOUGHNUTS
Beat together:
2 eggs
1 cup sugar
1 cup buttermilk
Butter the size of a walnut
Sift together:
3 cups flour
1 tsp. Baking powder
1/2 tsp. Soda
Dash of salt
1/2 tsp. Nutmeg
Mix together and add;
1 tsp. Vanilla.
Roll out on a lightly floured board. Use donughnut
cutter. (Remember the doughnut holes are great too.)
Fry in deep fryer.

 

FRENCH TOAST
30 slices of Texas toast
9 beaten eggs
1/2 cup milk
4 Tbsp. Flour
sugar
Salt
Mix batter, add sugar and salt to taste.
Dip bread in batter, but do not soak till soggy. Fry in shortening.

 

BUTTERMILK PANCAKES
4 Tbsp. Buttermilk Blend 1/2 tsp. Soda
1 cup flour 1/4 tsp. Salt
1 Tbsp. Sugar 1 egg
1 tsp. Baking powder 1 cup water
2 Tbsp. Oil or melted shortening
Sift dry ingredients together into a mixing bowl. Add Beaten egg, water and shortening. Beat just until batter is smooth.
Do not overbeat.
Drop from a spoon onto a hot greased griddle and cook until top is full of tiny bubbles and the underside is brown.
Turn and brown on other side.
Makes ten 4-inch pancakes.
(Buttermilk Blend is powdered Buttermilk)

 

BAKING POWDER BISCUITS
2 cups all-purpose flour
4 tsp. Baking powder
1/2 tsp. Salt
2 Tbsp. Shortening
2/3 cup milk
Sift flour, baking powder and salt together twice.
Blend in shortening.
Gradually add milk to form a soft dough; more liquid may be required.
Turn upon a lightly floured board and knead slightly. Roll out to about 3/4" thick. Cut with a round biscuit cutter. Set in a shallow baking pan and brush tops with melted butter.
Bake at 400E for 15 minutes.

 

CHEESE BISCUITS
1 1/2 cup all-purpose flour
1/4 tsp. Salt
2 tsp. Baking powder
6 Tbsp. Grated Cheddar Cheese
2/3 cup milk
Sift flour, baking powder and salt together.
Put in bowl and mix in cheese.
Add milk slowly, just enough to hold dough together.
Roll out on floured board to about 1/2 A thick.
Cut with biscuit cutter.
Bake at 400E for 10 to 15 minutes.
BUTTERMILK BISCUITS
3 Tbsp. Buttermilk Blend 1 tsp. Salt
1/3 cup shortening 2 cups flour
1/2 tsp. Soda 2 tsp. Baking powder
2 tsp. Sugar 2/3 cup water
Preheat oven to 450E.
Sift dry ingredients together into a mixing bowl. Cut in shortening thoroughly until mixture resembles corn meal. Add water and mix until dough is pliable.
Do not overbeat. Turn dough onto lightly floured surface and knead lightly for about 30 seconds (20 to 25 times)
Roll or pat 1/2 inch thick, no less.
Cut with floured biscuit cutter. Place close together on ungreased baking sheet.
Bake 10 to 12 minutes or until golden brown.
Makes one dozen 2 1/2 inch biscuits.

 

ICEBOX BRAN MUFFINS
Mix and cool:
6 cups Nabisco 100% Bran
2 cups boiling water
Add:
1 heaping cup Crisco 3 cups sugar
4 beaten eggs 1 quart buttermilk
5 cups flour 1 tsp. Salt
5 tsp. Soda
Batter will keep in refrigerator for several weeks.
When ready to use Bake 15 to 18 minutes at 425E.
(Also good with raisins added)

 

POPPY SEED DONUTS
Make an all-purpose sweet dough.
Filling:
Grind 2 cups poppy seed (That has been cleaned thoroughly)
Pour boiling water on poppy seed to make a paste.
Add sugar and 1 tsp. Cinnamon till desired sweetness

When dough is ready pat it out to 1/4 inch thickness and cut into 3" squares. Put a spoon of poppy in the middle of each and fold over - seal the edges good so they will not pop open when cooking. (A little water helps to seal)
Deep fry till donuts are golden brown and done.
Roll in sugar before serving.

 

FRENCH TOAST
3 eggs 1/2 cup flour
1 Tbsp. Sugar 1/2 tsp. Salt
1 cup milk
(If too thick add more milk) Makes 8 slices.

Clara Myerchin Kresl's Recipes
Canning  Cookies  Desserts  Main Dishes  Nationality Dishes

 

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