cup sugar
4 tsp. baking powder
2 tsp. salt
1 egg, slightly beaten
¼ cup shortening, melted
1½ cups milk
1 tsp. vanilla
1½ cups chopped walnuts
Streusel Filling (recipe follows)
Sift together the flour, sugar, baking powder, and salt. Add egg, shortening, milk, and vanilla and stir just until all the flour is moistened. Stir in walnuts.
Pour half of batter into a greased 9 × 5 × 3-inch loaf pan. Sprinkle with Streusel Filling; top with remaining batter and bake at 350° for about 1 hour and 20 minutes or until done.
Streusel Filling
⅓ cup brown sugar, packed
1½ T. flour
1 tsp. cinnamon
2 T. butter
Mix all ingredients together, breaking up butter until mixture resembles coarse peas.
Wheat Bread
2¼ tsp. (1 package) active dry yeast
2 cups lukewarm water
2 T. sugar
2 tsp. salt
3 cups white flour
½ cup hot water
⅓ cup brown sugar
2 T. shortening
1 T. oil
3 cups whole wheat flour
In a large mixing bowl (do not use metal) mix yeast and lukewarm water and allow to stand for 10 minutes. Add sugar, salt, and white flour. Beat with a wooden spoon or mixer until smooth. Set in warm place until light and bubbly.
Meanwhile, combine hot water with brown sugar, shortening, and oil; cool to lukewarm. Add to sponge and mix well with wooden spoon. Add whole wheat flour and mix. Turn out onto a floured surface and knead, adding enough flour so it doesn’t stick, for about 5-7 minutes. The dough should be smooth and elastic. Cover and let rise until doubled (about 1 hour). Divide into 2 greased loaf pans and let rise until dough reaches the top of the pan (don’t let it rise too high or it will fall during baking).
Bake at 375° for 35-40 minutes or until done.
To clean brass bottoms on cooking pots, rub catsup on a soft cloth and polish until the brass shines. Then rinse and dry.
Wheat Bread (Large Batch)
4 cups hot (not boiling) water
1 cup powdered milk
1 cup honey
2-3 heaping T. active dry yeast
2 T. salt (scant)
1 cup oil
4 cups wheat flour
12 cups white flour, approximately
In a large bowl (do not use metal) mix together the water, milk, honey, yeast, salt, and oil. Let stand for 10 minutes.
Add the wheat flour and mix well. Begin adding the white flour and when the dough leaves the sides of the bowl and you can no longer mix with a spoon, turn out dough onto a floured surface and continue adding the flour as you knead. Knead for 5-7 minutes.
Cover and let rise until doubled, about 1 hour. Divide into 4 greased loaf pans and let rise slightly in pans before baking.
Bake at 350° for 30-40 minutes or until done.
Wheat Muffins
1 cup whole wheat flour
1 cup white flour
1 tsp. baking soda
¼ tsp. salt
3 T. melted shortening or butter
¼ cup brown sugar
1 cup buttermilk
1 egg
Mix together the flours, baking soda, and salt.
Mix together the shortening or butter, brown sugar, buttermilk, and egg; add to flour mixture. Mix just until blended.
Pour batter into greased muffin tins and bake at 350° for 15-20 minutes.
Whole Wheat Crackers
2 cups whole wheat flour
1 tsp. salt
½ cup sesame seeds
¼ cup wheat germ
¼ cup oil
¼ cup Parmesan cheese
½ cup water (slightly more if needed)
Mix together all ingredients. Add enough water to hold dough together. Roll out on a floured board (thinner dough makes crisper crackers) and cut into desired shapes.
Bake on an ungreased cookie sheet at 350° for 8-10 minutes.
Whole Wheat Quick Buttermilk Bread
1 quart buttermilk
4 cups whole wheat flour
3 cups brown sugar
pinch of salt
1 tsp. baking soda
Mix together all ingredients and pour batter into 2 greased loaf pans. Bake at 350° for 60-70 minutes.
This recipe is about as easy as it gets. But try it once and you’ll want to make it again and again. Delicious!
Zucchini Bread
3 cups flour
1½ cups sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 cups zucchini, shredded
1 cup nuts, chopped
1 cup raisins
3 eggs, beaten
1 cup oil
cinnamon sugar
In a large bowl, stir together
4 tsp. baking powder
2 tsp. salt
1 egg, slightly beaten
¼ cup shortening, melted
1½ cups milk
1 tsp. vanilla
1½ cups chopped walnuts
Streusel Filling (recipe follows)
Sift together the flour, sugar, baking powder, and salt. Add egg, shortening, milk, and vanilla and stir just until all the flour is moistened. Stir in walnuts.
Pour half of batter into a greased 9 × 5 × 3-inch loaf pan. Sprinkle with Streusel Filling; top with remaining batter and bake at 350° for about 1 hour and 20 minutes or until done.
Streusel Filling
⅓ cup brown sugar, packed
1½ T. flour
1 tsp. cinnamon
2 T. butter
Mix all ingredients together, breaking up butter until mixture resembles coarse peas.
Wheat Bread
2¼ tsp. (1 package) active dry yeast
2 cups lukewarm water
2 T. sugar
2 tsp. salt
3 cups white flour
½ cup hot water
⅓ cup brown sugar
2 T. shortening
1 T. oil
3 cups whole wheat flour
In a large mixing bowl (do not use metal) mix yeast and lukewarm water and allow to stand for 10 minutes. Add sugar, salt, and white flour. Beat with a wooden spoon or mixer until smooth. Set in warm place until light and bubbly.
Meanwhile, combine hot water with brown sugar, shortening, and oil; cool to lukewarm. Add to sponge and mix well with wooden spoon. Add whole wheat flour and mix. Turn out onto a floured surface and knead, adding enough flour so it doesn’t stick, for about 5-7 minutes. The dough should be smooth and elastic. Cover and let rise until doubled (about 1 hour). Divide into 2 greased loaf pans and let rise until dough reaches the top of the pan (don’t let it rise too high or it will fall during baking).
Bake at 375° for 35-40 minutes or until done.
To clean brass bottoms on cooking pots, rub catsup on a soft cloth and polish until the brass shines. Then rinse and dry.
Wheat Bread (Large Batch)
4 cups hot (not boiling) water
1 cup powdered milk
1 cup honey
2-3 heaping T. active dry yeast
2 T. salt (scant)
1 cup oil
4 cups wheat flour
12 cups white flour, approximately
In a large bowl (do not use metal) mix together the water, milk, honey, yeast, salt, and oil. Let stand for 10 minutes.
Add the wheat flour and mix well. Begin adding the white flour and when the dough leaves the sides of the bowl and you can no longer mix with a spoon, turn out dough onto a floured surface and continue adding the flour as you knead. Knead for 5-7 minutes.
Cover and let rise until doubled, about 1 hour. Divide into 4 greased loaf pans and let rise slightly in pans before baking.
Bake at 350° for 30-40 minutes or until done.
Wheat Muffins
1 cup whole wheat flour
1 cup white flour
1 tsp. baking soda
¼ tsp. salt
3 T. melted shortening or butter
¼ cup brown sugar
1 cup buttermilk
1 egg
Mix together the flours, baking soda, and salt.
Mix together the shortening or butter, brown sugar, buttermilk, and egg; add to flour mixture. Mix just until blended.
Pour batter into greased muffin tins and bake at 350° for 15-20 minutes.
Whole Wheat Crackers
2 cups whole wheat flour
1 tsp. salt
½ cup sesame seeds
¼ cup wheat germ
¼ cup oil
¼ cup Parmesan cheese
½ cup water (slightly more if needed)
Mix together all ingredients. Add enough water to hold dough together. Roll out on a floured board (thinner dough makes crisper crackers) and cut into desired shapes.
Bake on an ungreased cookie sheet at 350° for 8-10 minutes.
Whole Wheat Quick Buttermilk Bread
1 quart buttermilk
4 cups whole wheat flour
3 cups brown sugar
pinch of salt
1 tsp. baking soda
Mix together all ingredients and pour batter into 2 greased loaf pans. Bake at 350° for 60-70 minutes.
This recipe is about as easy as it gets. But try it once and you’ll want to make it again and again. Delicious!
Zucchini Bread
3 cups flour
1½ cups sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 cups zucchini, shredded
1 cup nuts, chopped
1 cup raisins
3 eggs, beaten
1 cup oil
cinnamon sugar
In a large bowl, stir together
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