Pizza Crust
1/2 cup warm water
1 envelope active dry yeast
1 1/4 cups water, at room temp.
2 tablespoons extra-virgin olive oil
4 cups bread flour, plus extra for dusting hands and work surface
1 1/2 tsp. salt
Veg. oil or spray for oiling bowl
1/2 cup warm water
1 envelope active dry yeast
1 1/4 cups water, at room temp.
2 tablespoons extra-virgin olive oil
4 cups bread flour, plus extra for dusting hands and work surface
1 1/2 tsp. salt
Veg. oil or spray for oiling bowl
Combine:
2 cups boiling water
1 cup rolled oats
1/3 cup shortening
1/2 cup light molasses
4 tsp salt
Cool to lukewarm.
Add 2 packages yeast, compressed or dry granular; mix well.
Blend in 2 eggs
Add 5.5 cups sifted Pillsbury's Best Enriched flour; mix until dough is well-blended. (This dough will be softere than a kneaded dough.) Place dough in greased bowl and cover.
Store in refrigerator or cold place at least two hours or until needed.
Shape chilled dough into two loaves on well-floured board; place in greased, 9x4x3-inch pans and cover.
Let rise in warm place (80° to 85°) until double in bluk, about 2 hours.
Bake in moderate overn (375°) for one hour.
Makes two loaves.
Eldora's Notes
Anna Pillsbury speciality; excellent toasted, too.
1 cup sugar
1/2 cup butter
2 eggs
1 tsp [baking] soda
1 tsp almond extract
1/2 cup ground almonds or walnuts
1/2 cup sour cream
3 1/2 cups flour
Put all together and mix. Make two long rolls on cookie sheet (flour on jelly roll pan; no grease).
Bake 300° for 45 minutes
When light brown, take out. Cut into 1/2 inch slices. Toast on each side in oven 250 to 300° for 35-45 minutes.
Eldora's Notes:
Excellent
2 cups boiling water
2 cups Nabisco 100% Bran
2 sticks oleo
3 cups sugar
4 beaten eggs
1 quart buttermilk
5 cups flour
5 tsp [baking] soda
1 tsp salt
4 cups Kellog's All Bran
Pour boiling water over N. Bran & oleo. Let cool. Add sugar, eggs, and buttermilk. Stir. Add flour, soda, salt, and All Bran. Mix well. Put in covered container in refrigerator.
Dip into—not stirring. Bake in greased muffin tins at 400° for 18-22 minutes. This batch makes 5 or 6 dozen and keeps well in refrigerator a month. (You could make 1/2 batch)
These muffins are so good and so easy ot make for any meal.
1/2 c shortening (use butter, oleo stick, or crisco)
1 c sugar
2 beaten eggs (I use mixer so I don't beat separate)
3 T sour milk (buttermilk or make milk sour with half tsp or 1 of vinegar)
3 med bananas, mashed (I mash first in small mixer bowl)
2 c flour
1 tsp soda
1/4 tsp salt
loaf pan - 350 degrees - 1 hour
3 tubes (10 biscuits per tube) of refrigerated biscuits cut into quarters.
Shake biscuit cubes in baggie with 1/2 c. sugar and 1 T. cinamon.
Put biscuit cubes in bundt pan or round cake pan (ungreased).
Melt 1 stick butter, add 3/4 c. brown sugar and 1 capful vanilla in
saucepan. Cook until sugar is melted. Pour mixture over biscuit cubes in pan.
Bake in 400 degree oven for 20 minutes. Turn out immediately onto plate.
2 yeast
6 cups flour
1 Tbsp sugar
2 tsp salt
2 cups milk
1/4 tsp soda
1/2 cup water
cornmeal
Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until very warm (120-130). Add to dry mix heat well. Stir on remaining flour. Spoon into two 8 1/2 x 4 1/2 inch pans that have been greased and sprinkled with corn meal. Sprinkle tops with cornmeal. Cover and let rise ~45 minutes. Bake 400 degrees for 25 minutes. Remove from pan and cool.
Slice and toast.
Eldora's notes:
Dudley likes