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Butterflake Herb Bread

Soften. . . 2 pkgs (2 Tablespoons) yeast in 1/4 cup warm water

Combine. . . in mixing bowl

  • 1/3 cup shortening
  • 1/4 cup sugar
  • 1 Tablespoon salt
  • 1 cup hot scalded milk. Cooled

Blend in. . . 2 unbeaten eggs and the softened yeast

Gradually add. . . 4 1/2 to 5 cups flour to form a stiff dough.

Knead. . . on floured surface until smooth and satiny 2-3 minutes (or in knead in Kitchen Aid mixer). Place in greased bowl. Cover.

Let rise. . . in warm place until light and doubled in size. About 1 1/2 hours. Prepare herb butter.

Roll out. . . half of dough on lightly floured surface. Cut into 5 inch rounds with coffee can cover. (I never have anything that big. I have used the tomato soup cans I save for English Muffin Bread. If you need just do a biscuit cutter (That’s how I usually do it). If you do that place in glass baking sheet instead and do multiple rows. You will need a couple pans.) Spread each round with Herb Butter; fold in half. Continue making and folding rounds. Place in front of preceding round. This will make a rectangular loaf. Place in bread pan or another high sided pan. Leave a little space at the end of each row to allow for rising when rising and cooking or they will spread and make a wiggly row which is fine too.

Let rise. . . in warm place until light, 30-45 minutes.

Bake. . . at 350 for 20 to 25 minutes. Best served warm.

Herb Butter

Combine 1/2 cup butter, 1/2 teaspoon caraway seed, 1/2 teaspoon sweet basil, 1/2 teaspoon grated onion, 1/2 teaspoon oregano, 1/8 teaspoon cayenne pepper, and 1 clove garlic, minced. Mix thoroughly.

I never add the caraway seeds because dad doesn’t like them

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Belgian Waffles

  • 2 eggs, separated
  • 3/4 cup half and half
  • 3/4 cup milk
  • 1/3 cup oil
  • 1 3/4 cup flour
  • 1 Tablespoon sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • sliced strawberries
  • hot caramel sauce
  • whipped cream
  • hot fudge sauce

Preheat waffle maker while preparing batter.

Beat egg whites until stiff and set aside. In a separate bowl, beat egg yolks with a wire whisk until light yellow in color. Add milk, half and half, oil, and mix well.

Combine dry ingredients in a large bowl. Stir egg yolk mixture into dry ingredients, mixing until smooth. Fold beaten egg whites into the batter.

Pour 3/4 cup of batter into the center of the preheated waffle maker. Close unit and bake until light goes out (approximately 4 minutes). Open and remove waffle.

Top with strawberries and whipped cream or with hot caramel or fudge sauce.

Makes 4 four-section waffles.

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Egg Bread

Combine in large bowl:

  • 2 pkgs yeast (2 Tablespoons)
  • 2 Tablespoons sugar
  • 1/2 cup flour
  • 1 cup warm water
  • 1/2 teaspoon salt

Beat until smooth and let stand 10 minutes in a warm place.

Add:

  • 1 cup warm milk
  • 2 Tablespoons sugar
  • 2 eggs
  • 2 teaspoons salt
  • 2 cups flour
  • 3 Tablespoons shortening

Beat 2 minutes with mixer. Gradually stir in about 3 1/2 cups flour to make a very stiff dough. Kneed about 5 minutes, cover, let rise until doubled, about 30 minutes.

Divide into 3 parts. Roll each part into a rope about 14 inches long. Braid. Tuck ends in. Brush with melted margarine (I don’t like to do this part), sprinkle with sesame seeds if desired. Place on greased baking sheet. Let rise about 1/2 hour. Bake for 25 minutes at 350.

This is the bread we use to make for Primary teachers. So you can divide to make smaller loaves and still braid it. You can the place smaller loaves on greased baking sheet or mini loaf pans.

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Funnel Cakes

  • Oil for frying
  • 1 egg, beaten
  • 3/4 cup milk
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon

Pour oil in large skillet to 1 inch; heat to 360 degrees over medium high heat.

Combine egg and milk. Add flour, baking powder, salt, cinnamon. Beat until smooth. Holding finger under funnel opening, pour batter into funnel. Starting in the center of the skillet, allow batter to run through the funnel into oil and circle around to form a spiral. Fry about 1 minute on each side or until golden brown.

Drain on paper towels.

Sprinkle with powdered sugar.

If it is too thick to go through funnel quick enough add a little more milk.

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Cheddar Chowder

  • 1 cup diced peeled potatoes
  • 1 cup diced peeled carrots
  • 1 onion, diced
  • 1/2 green pepper, diced
  • 1 cup chopped celery

Combine all vegetables and simmer until tender, drain.

Combine:

  • 4 Tablespoons melted margarine
  • 4-8 Tablespoons flour

Slowly stir in 3 cups milk. Heat over medium medium high heat until it begins to thicken.

Add: Cheddar cheese, about 1 pound

Add Salt and pepper to taste

When cheese is all melted add vegetables.

Can add chopped ham, bacon, or broccoli (but don’t cook with other vegetables, add at the end)

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Buttermilk Pancakes

Sift together:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder

To dry ingredients add:

  • 2 beaten eggs
  • 2 cups buttermilk to which has been added 1 teaspoon baking soda

Add: 6 Tablespoons oil

Beat until well mixed. Cook on hot griddle or frying pan.

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Lasagna

In 9X13 pan, layer: (grease pan)

  1. Uncooked lasagna noodles
  2. Cottage cheese (1 pint mixed with 1 egg) It will take 2 pints or one large cottage cheese
  3. Spaghetti sauce about 2 quarts (Grandma Morgengegg adds tomato paste to thicken the sauce)
  4. Shredded Mozzarella cheese (8 oz)

Repeat each, make sure sauce fully covers the noodles.

Use a little extra cheese on top.

Refrigerate if necessary, covered.

Bake 325, covered, 1 hour. Then bake uncovered an additional 5-10 minutes.

Cool 5-10 minutes before cutting.

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Gravy

Heat: 1 cup meat stock, broth, or boullion

Bring to boil

Add about 2 Tablespoons flour to boiling broth. Stir constantly till thickens. Season to taste.

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Spaghetti Sauce

Brown:

  • 1 lb. ground beef
  • 1 small onion, chopped
  • 1 clove garlic, minced (optional)

Add:

  • 1 teaspoon oregano
  • 1 teaspoon sweet basil
  • 1 teaspoon garlic salt (if no garlic)
  • 1/2 teaspoon pepper
  • 2 Tablespoons parsley
  • 1 Tablespoon brown sugar

Add:

  • 4 16 oz cans tomato sauce

Simmer 30 minutes

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Medium White Sauce

  • 2 Tablespoons margarine
  • 2 Tablespoons flour (maybe a little more)
  • 1/4 teaspoon salt
  • dash pepper
  • 1 cup milk

Melt margarine over low heat. Blend in flour to a paste like consistency. The thicker the consistence the thicker the sauce.

Add milk and cook quickly over medium to medium high heat, stirring constantly, till mixture thickens and bubbles. Add salt and pepper to taste.

Add cheese or other ingredients, stirring until smooth.