Bread
Christmas Tree Bread
4 cups all-purpose flour * 1 package active dry yeast * 1 cup milk * 1/2 cup shortening * 1/4 cup granulated sugar * 1 teaspoon salt * 2 eggs * 2 cups sifted powdered sugar * 1 teaspoon vanilla * Milk
In large mixing bowl combine 1 1/2 cups of the flour with the
yeast. In saucepan heat 1 cup milk, the shortening, granulated sugar, and
salt just till warm (115º to 120º), stirring constantly till shortening almost
melts. Add to dry mixture in mixing bowl; add eggs. Beat at low
speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed. By hand, stir in as much of the remaining
flour as you can mix in using a spoon to make a moderately stiff dough.
Place in greased bowl; turn once to grease surface. Cover; let rise till double
(about 1 hour). Punch down, cover. Let rest 10 minutes. On
floured surface roll to a 15x10-inch rectangle. Cut dough into fifteen
1-inch-wide strips.
To shape tree at left: Lay a 10-inch strip of dough on
greased baking sheet for trunk. For bottom branch, piece strips of dough
to form a 15-inch strip. Fold in half. Seal ends; twist. Place
on trunk. Repeat using 12-, 9-, and 6-inch strips.
To shape tree at center: Place a 10-inch strip of dough on greased
baking sheet for trunk. Starting 1 1/2-inches from base of trunk, place
strips of dough--9, 8, 7, 6, 5, 4, and 3 inches long--on edges over trunk to
form branches.
To shape tree at right: Lay a 10-inch strip of dough flat on
greased baking sheet for trunk. Roll remaining pieces of dough to round
slightly. Loop a 12-inch strip of dough atop trunk to form bottom branch.
Repeat with 9- and 7-inch strips.
Let dough rise in warm place till double (about 1 1/4 hours). Bake in 400º
oven for 12 to 15 minutes. Cool. Mix powdered sugar, vanilla, and
enough milk to make of spreading consistency. Drizzle over trees.
Garnish with candied cherries or gumdrops, if desired. Top each tree with
a paper bow, if desired. Makes 3.
Cranberry Bread
2 cups sifted all-purpose flour * 1 cup sugar * 1 1/2 tsp. baking powder * 1 tsp. salt * 1/2 tsp. baking soda * 1/4 cup butter or margarine * 1 egg, beaten * 1 tsp. grated orange peel * 3/4 cup orange juice * 1 1/2 cups golden raisins (optional) * 1 1/2 cups cranberries, chopped
Preheat oven to 350º. Sift flour, sugar, baking powder, salt, and baking soda into large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries. Spoon into a greased 9x5x3-inch loaf pan. Bake at 350º for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack. Serves 10.
Wheat-Corn Muffins
1 cup whole wheat flour * 1 cup cornmeal * 4 teaspoons baking powder * 2 beaten eggs * 1 1/2 cups milk * 1/4 cup honey * 1/4 cup cooking oil * 1/4 cup finely chopped onion * 1/4 cup shelled sunflower seeds
In a bowl, stir together whole wheat flour, cornmeal, baking powder, and 1/2 teaspoon salt. In a separate bowl combine eggs, milk, honey, cooking oil, and onion. Add all at once to dry mixture. Stir just till moistened (batter will be very thin). Spoon into well-greased or paper-bake-cup-lined muffin pans, filling 2/3 full. Sprinkle with sunflower seed. Bake in 400º oven 18 to 20 minutes. Makes about 1 1/2 dozen.