More Recipes from MasterCookList for those who like Great Breads..from a
Southern Institution - Southern Living Magazine's Recipe Section..
~RE Ausetkmt
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Posted to the mm-recipes mailing list
by Julie Bertholf <jewel1@ix.netcom.com>
---------- Recipe via Meal-Master (tm) v8.03
Title: French fantan rolls
Categories: Desserts
Yield: 48 servings
1 c Milk, scalded
1/2 c Shortening (butter is best)
1/2 c Sugar (or 1/4 c)
1 ts Salt
2 pk Dry yeast
1/4 c Warm water (105-115)
4 Eggs, beaten
1/2 ts Imitation butter extract
-(only if you don't use
-butter)
1/2 ts Lemon extract
6 c All purpose flour
1/4 c Melted butter
Combine milk, shortening, sugar and salt stir until shortening melts. Cool
to 105-115. Dissolve yeast in warm water in a large mixing bowl. Stir in
milk mixture, eggs and flavorings.
Gradually stir in flour to make a soft dough. Turn dough out onto a
floured surface and knead until smooth and elastic about 5 min. Place
in a
well greased bowl, turning to greast top.
Cover and let rise in a warm place free from drafts, 1 hr. or until
doubled in bulk. (Watch closely, it usually doubles in no time at all).
Punch dough down and divide in half. Turn dough out onto a lightly
floured
board. Roll each half into a 12 x 6" rectangle. Brush 2 T butter over
top
of each. Cut each rectangle into 6 1" strips. Stack 6 strips of dough,
butter side up on top of one another. Cut each stack into 12 pieces
about
1" wide. Place in well buttered muffin cups sideways.
(cut side down) Cover and let rise in a warm place free from drafts
for 30
min. Bake at 425 for 10-12 minutes.
Makes 48 rolls.
These were originally posted by BARBARA and are really great. I nominate
them for the hall of fame !!!
From Southern Living Annual Recipes 1980.
---------- Recipe via Meal-Master (tm) v8.03
Title: Kouloures (easter bread)
Categories: Breads, Greek, Holiday
Yield: 2 loaves
1 pk Dry yeast
1/2 c Warm water
1/2 c Boiling water
1 ts Cinnamon; ground
3/4 c Sugar
3 Eggs
1/4 c Butter; melted
1/2 c Warm milk
1 ts Baking powder
1/2 ts Salt
5 c Flour (all-purpose)
1 Egg yolk; beaten
Sesame seeds
5 Eggs; hard-cooked; unshelled
-and dyed red
Soften yeast in warm water and set aside. Combine boiling water and
cinnamon; set aside. Combine sugar and eggs; beat well. Add melted butter
to egg mixture and beat again. Skim off 1/4 cup clear cinnamon water and
add along with yeast and milk to egg mixture, blending well.
Combine dry ingredients and add to batter; knead dough until smooth and
elastic, about 10 minutes. Shape dough to fit into 2 greased 8 inch
round
pans; crisscross 2 strips of dough over each loaf.
Cover and let rise in a warm place until doubled in bulk.
Brush loaves with beaten egg yolk and sprinkle with sesame seeds. Bake
at
350 degrees for 25 minutes or until brown. Push dyed eggs into bread
immediately when loaves are removed from oven.
SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed
for
you by Nancy Coleman.
---------- Recipe via Meal-Master (tm) v8.03
Title: Nutty apricot bars
Categories: Desserts, Fruits
Yield: 48 servings
12 oz Apricots - dried
3/4 c Sugar
3/4 c Butter / margarine -softened
1 c Sugar
2 c Flour- all purpose
1/2 t Baking soda
1/4 t Salt
3 oz Coconut - flaked
1/2 c Pecans or walnuts - chopped
Cover apricots with water, and bring to a boil; reduce heat, and
simmer,
uncovered, 15 minutes or until tender. Drain reserving 1/4 cup liquid.
Coarsely chop apricots, and set aside. Combine reserved apricot liquid
and
3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in chopped
apricots.
Cream butter; gradually add 1 cup sugar, beating at medium speed of
an
electric mixer until light and fluffy. combine flour, baking soda, and
salt; add floured mixture to creamed mixture, mixing well (mixture will
be
crumbly). Stir in coconut and pecans. Pat about three-fourths of
coconut
mixture into and ungreased 13x9x2 inch pan. Bake at 350F for 10
minutes.
Spread apricot mixture evenly over crust, spreading to within 1/4 inch
from
edge of pan.
Sprinkle with remaining coconut mixture. Bake an additional 30 minutes.
Let cool in pan; chill. Cut into bars. Store in refrigerator. Yield: about
4 dozen. From the Southern Living Cookbook
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I know these are cookies and not bread, but what's the fun of it if you
can't enjoy some sweet confection every once an again.. ~RE Forgive
me..<s>