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Breads and Rolls

Cream Nut Rolls

1 cup coffee cream or half & half
5 egg yolks
1 cake or package yeast
1 cup butter
2/3 cup sugar
1 cup blanched almonds, finely
chopped (or other nuts)

Scald cream (bring almost to boiling), cool to
lukewarm, and add crumbled cake or dry yeast.

In a large bowl cream butter thoroughly and
add yolks, one at a time, beating each in well.

Add flour alternately with yeast mixture
to the creamed butter and yolks.
Chill dough in refrigerator over night.

Mix sugar and nuts.
Sprinkle half of mixture on your counter or board.
Divide chilled dough in half and roll out
on the sugar with nut mixture until
dough is a rectangle about 1/8" thick.

Beginning at the long side nearest you,
roll dough away from you as for a jelly roll.
Cut into 1/2" slices and place on a
greased baking sheet about 1 1/2" apart.
Repeat with rest of the dough and sugar mix.

Cover with a damp dish towel or waxed paper
and let rise until light, about 1 hour.
Bake in a 350 degree oven until
very lightly browned, about 25 minutes.

Don't remember how many this makes,
but my guess is 2 to 3 dozen.

Don't expect these to be puffy
like many sweet rolls.
They are simply rich and delicately sweet.

Banana Bread

makes 2 loaves

Grease loaf pans

1-3/4 cup flour
1/4 tsp. baking soda
1/3 cup shortening
2/3 cup brown sugar
2 eggs
2 tsp. baking powder
1/2 tsp. salt
1 cup bananas (about 2-3)

Mix all ingredients, add eggs,
stir in bananas, beat until smooth.

Bake 350 degrees for 1 hour.

Zucchini Bread

makes 2 loaves

1 cup oil
2 cups sugar
3 eggs
2 cups grated zucchini
3 cups flour
1 tsp. vanilla
3/4 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1/4 cup nuts

Mix everything thoroughly and
put into greased loaf pans.

Bake at 350 degrees for 1 hour.


1 3/4 cups presifted flour
3/4 teaspoon baking soda
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
2 eggs
1/2 cup soft butter or margarine
2 small to medium ripe bananas
1/2 cup sugar
1/2 cup of walnuts
chocolate and peanut butter chips

In a blender, chop walnuts until well chopped.
Empty nuts into a mixing bowl.
Add flour, baking soda, cream of tartar and salt.
Mix well. Add chocolate and peanut butter chips.

I use 2 large handfuls of chocolate
and one handful of peanut butter chips.
(add according to taste)

Into the blender container, put eggs,
butter or margarine, bananas and sugar.
Cover and blend on liquefy until liquid.

Pour over dry ingredients and
mix just until all the flour is moistened.

Turn into a greased 8X4 inch loaf pan.
Bake in a preheated 350 degree F oven
for 40-45 minutes. Cool before cutting.

Makes 1 loaf

German Cabbage Buns

Basic Bread Dough
1 tsp. active dry yeast
1tsp. sugar
1 1/3 cups lukewarm water
2 Tbls. extra-virgin olive oil
2 tsp. fine sea salt
Approximately 3 3/4 bread flour

Use an electric mixer with a dough hook and
combine yeast, sugar, and 1/3 c. of the water.
Let stand about 5 minutes.
Stir in the remaining 1 c. water, oil and salt.

Add the flour, a little at a time, mixing
at a medium speed until the dough forms a ball.
Continue to knead the dough until soft and smooth,
4-5 minutes, add more flour if needed
to keep the dough from sticking.

Cover tightly with plastic wrap and let rise
until doubled or tripled in bulk, 8-12 hours.

Cabbage Mixture
1 head of cabbage
1 yellow onion
2 lbs. cooked ham
salt and pepper

Chop onion, cabbage and ham (into small squares)
and combine in large Dutch oven on med.-high heat
or 30 minutes covered or until cabbage is tender.

Stir frequently. Salt and pepper to taste.
Roll out dough to between 1/8 and 1/4 inch thick.
Cut into 6" X 6" squares. Spoon cabbage mixture
onto squares and close bun grabbing
opposite corners and pinching to seal.

Place 6-8 on baking sheet.
Cook in 350 oven for 12-15 minutes
or until buns brown. Makes 16 buns.

from Christi of Country Kitchen


1 1/4 cup Flour
1 ts Baking powder
1 c Brown sugar
1/4 tsp Soda
1/2 tsp Salt
1/2 tsp Cinnamon
5 tbls Margarine
1 Egg
2 tbls Nuts
1/2 cup Buttermilk or sour cream

Mix all ingredients except
powder, soda, egg and buttermilk.
Set aside 1/4 cup to sprinkle on before baking.

Add powder and soda, then egg, then buttermilk.
Pour in greased pan and
sprinkle with reserved ingredients.

Bake for 30-35 min. in a 350 degree oven.

Blueberry Loaf Bread

2/3 Cup flour
1/2 Teaspoon baking powder
1/4 Teaspoon baking soda
1 Dash salt
1/4 Cup sugar
1 egg white -- beaten
1/4 Cup plain NF yogurt +
2 Tablespoons plain NF yogurt
2 teaspoons vegetable oil
1/2 teaspoon vanilla extract
1/3 cup blueberries -- fresh or frozen (thawed)

1. In med bowl, mix first 5 ingredients.
Make well in center.

2. Combine egg white and next 3 ingredients.
Add to well in dry ingredients and stir just until moistened.
Fold in blueberries.

3. Spoon into sprayed 6 "x3" loaf pan and bake at 350F
for 35-40 mins or until toothpick comes clean.

Remove from pan immediately and cool on rack.

Blueberry Braided Bread

1 Package dry yeast
1/2 Cup sugar -- divided
1 Cup warm orange juice -- 105 to -115 degrees
3 3/4 Cups bread flour -- divided
1/4 Cup margarine -- melted
1 Teaspoon grated orange rind
3/4 Teaspoon salt
3/4 Cup dried blueberries
Vegetable cooking spray
1 Teaspoon water
1 egg white -- lightly beaten
1 Tablespoon sugar

Dissolve yeast and 1/4 cup sugar in warm orange juice
in a large bowl; let stand 5 minutes.
Add remaining 1/4 cup sugar,
2 cups flour, and next 3 ingredients;
beat at medium speed of a mixer until smooth.
Stir in dried blueberries and 1-1/4 cups flour
to form a soft dough.

Turn the dough out onto a lightly floured surface.
Knead until smooth and elastic (about 10 minutes),
and add enough of the remaining flour,
1 tablespoon at a time, to prevent
the dough from sticking to hands
(dough may be slightly sticky).

Place dough in a large bowl coated with cooking spray,
turning to coat top.
Cover and let rise in a warm place (85 degrees),
free from drafts, 1 hour and 15 minutes,
or until almost doubled in bulk.

Divide dough into 3 equal portions,
and shape each into a 15-inch rope.
Place the ropes lengthwise on a baking sheet
coated with cooking spray;
pinch ends together at one end to seal.
Braid ropes; pinch loose ends to seal.

Let dough rise 1 hour and 15 minutes
or until almost doubled in bulk.
Combine 1 teaspoon water and beaten egg white,
and brush over top of loaf.
Sprinkle 1 tablespoon sugar over loaf.
Bake at 350 degrees for 30 minutes,
or until loaf sounds hollow when tapped.
Remove from pan, and let cool on a wire rack.
Yield: 20 servings
(serving size: 1 [3/4-inch] slice).

(Susan says: You can call them "Granddad's Cook House Buns"
if you like as my Granddad used to be a cook on a farm and
fed all the single men that used to live in the "Cook House"
or "Bunk House" as they were called and this was his recipe.)

Granddad's Cook House Buns

1 lb (4 cups) Self-rising flour
8 oz fat (butter, margarine, or lard)
8 oz sugar
6 oz mixed fruit
(raisins, currants, or mixed dried fruits, chopped)
4 eggs
Milk if needed to mix
Essence of your choice to flavour

Cream fat and sugar, add eggs one at a time
(with spoon full of flour to stop mixture curdling)
and finally add rest of flour, the fruit,
and milk if needed, and drop spoonfuls of mixture
onto baking tray and bake in moderate (350F)
oven for 15 minutes or until just brown.

A slice or two of this moist, cake-like bread
with a bowl of baked beans will satisfy anyone.
Try topping it with cream cheese, applesauce,
cranberry relish, or just plain butter.

Boston Brown Bread

2 cups buttermilk
3/4 cup dark molasses
3/4 cup seedless raisins
1 cup rye flour*
1 cup whole wheat or Graham flour*
1 cup yellow corn meal
3/4 baking soda
1 tsp salt
1 Tbs butter, softened

* Available in finer supermarkets
and most health food stores.

Beat the molasses and buttermilk vigorously together
with a wooden spoon in a large bowl. Stir in the raisins.
Combine the dry ingredients and mix them into the buttermilk mixture one cup at a time, stirring well after each addition. Thoroughly wash and dry two empty 28 oz tin cans
and coat the insides with the butter, using a pastry brush.
Divide the batter evenly between the cans.
Cover each can loosely with a circle of buttered wax
paper and then with a circle of aluminum foil.
The foil and waxed paper should be puffed up, like a chef's hat. Tie the wax paper and foil in place with kitchen string.
Place the cans in a large pot with enough boiling water
to come about 3/4 of the way up the sides of the cans.
Return the water to a boil, cover the pot tightly,
and reduce the heat to low.
Steam the bread for 2 hours and 15 minutes.
Remove the wax paper and foil immediately and turn the
bread out of the cans if you plan to serve it immediately.
Or you can leave the bread in the cans with the foil
and paper in place and steam it 10 to 15 minutes
to reheat the loaves before serving at a later date.
The cooked loaves, with the covers intact, can safely
be kept in the refrigerator for a week to ten days.
Makes two 5+1/2 by 3 inch loaves.

Here's the recipe I got when I lived in South Africa.
I am not sure if this is a traditional
South African dish but I do know that the Afrikaaners
make them all the time and it's just delicious!
The "freshly-fried" bread is just too much to resist!!!
The bread is fried because bread
straight from the oven is difficult to cut.
This is called vetkoek (pronounced: fat cook).
I hope you will all enjoy it as much as I do!


1 cup cake flour
5 ml baking powder
2 ml salt
1 large egg
1/2 cup milk
1/2 cup sunflower oil

Sift the flour, baking powder and salt together.
In a separate bowl, beat the egg lightly.
Add the egg to the flour mixture,
then add the milk and mix the batter until smooth.
Heat the oil in a frying pan and drop
tablespoonfuls of the batter into the oil.
Fry the vetkoek for 2 to 3 minutes on one side,
then turn and fry them for 1 minute on the other side.
Make a cut in the middle but do not cut them into halves.
Serve hot, with butter and honey in the middle,
or - for something savoury - with curried mince.
You can also cook some mince with chopped vegetables
the way you would for a pasta sauce.
They fit together deliciously!!
MAKES 8-10

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