Category Archive:Breads

Six Week Muffins

May 7th, 2011 / Tags: , / Categories: Breads, Muffins, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss                        

Original recipe of Mrs. Rozwell (Gladys) Hanson and Mrs. Orlen (Darlene) Stemson

1 cup Crisco shortening, melted
3 cups sugar
4 eggs, beaten
1 quart buttermilk
6 cups flour
5 teaspoons baking soda
2 teaspoons salt
1 (15 oz) box Raisin Bran Cereal
Mix shortening and sugar until blended, add in eggs and buttermilk, mix until all incorporated.  Sift together dry ingredients and add to creamed mixture, blend well.  Add in Raisin Bran Cereal and mix until all blended.
Bake at 400 degrees for 15 to 20 minutes.
Note:  This batter can be used immediately, or, bake up what you want and store the rest in container in refrigerator, for up to 6 weeks.

Raw Apple Coffee Cake

May 7th, 2011 / Tags: , / Categories: Breads, Cakes and Frostings, Coffee Cakes, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss                 Original recipe of:  Mrs. Obert (Irene) Christianson

1 cup sugar
1/2 cup shortening
1 egg
1/2 cup warm coffee
1 3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups apples (chopped)
Cream together the sugar and shortening, beat in egg and coffee.  Sift together the flour, baking power, baking soda and cinnamon.  Combine dry ingredients into creamed sugar mixture, blend well, add apples and mix.  Pour batter into greased cake pan.  
Mix the following together in small bowl:  1/2 cup brown sugar or less, 1 teaspoon cinnamon and 1/2 cup chopped walnuts.   Sprinkle on top of batter.
Bake at 350 degrees for 45 minutes.

Banana Nut Bread

May 7th, 2011 / Tags: , / Categories: Breads, Quick Breads, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss               original recipe of: Mrs. George (Cora M) Winn

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3 bananas, mashed
1/2 cup walnuts, chopped
Cream butter, sugar and eggs together.  Add sifted dry ingredients together and mix well.  Add bananas and nuts.  Bake in a greased loaf pan at 350 degrees for 1 hour.   This bread freezes very well.

Pear Walnut Coffee Cake

May 7th, 2011 / Tags: , / Categories: Breads, Cakes and Frostings, Coffee Cakes, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss

Prep Time:  25 minutes     Baking time:  40 to 45 minutes    Oven Temp:  350 degrees

You will find that this cake is very quick to put together!  It is tender, moist and golden-colored, flecked with pears and crisply topped with a butter brown sugar and nut layer.

For 1 coffecake, which is 6 to 8 servings, you will need the following:

1/4 cup butter, softened
1/2 cup sugar
1/2 teaspoon vanilla
1 egg
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1 large pear, diced (about 1 1/2 cups)
        Nut topping  (recipe follows)
Nut topping:  Mix 1/2 cup packed light brown sugar, 3/4 teaspoon cinnamon and 2 tablespoons soft butter until well combined.  Stir in 1/2 cup chopped walnuts.

 

Preparation:  Cream butter and sugar until light and fluffy.  Beat in vanilla, then egg, beating until smooth.

Mix flour, soda, baking powder and salt.  Add to butter mixture alternately with sour cream, mixing just to blend after each addition.  Fold in pears.  Spread in a greased 8-inch square baking pan.  Sprinkle evenly with Nut Topping.

Bake at 350 degrees for 40 to 45 minutes or until top is well browned and cake test done with a toothpick inserted near center comes out clean.

Cut into squares and serve warm or at room temperature.

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