I think these are new recipes.
They were posted at http://ksl.com/TV/recipes/master.htm
JoAnn
HOLIDAY RECIPE RIBBON BREAD - BY HAND
By Alisa Bangerter - December 9, 1997
1/4 cup warm water
1 package active dry yeast
3 to 4 cups all purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1/2 cup milk
2 tablespoons butter or margarine, melted
2 eggs
1/2 cup golden raisins
1/4 cup red and green candied cherries, chopped
1/4 cup nuts, chopped (optional)
1 tablespoon butter or margarine
1 20 X 1 1/2 inch brown paper or aluminum foil strip
1 15 X 1 1/2 inch brown paper or aluminum foil strip
1 1/2 inch wide holiday ribbon
Place yeast in warm water and set aside. Mix together 1 cup flour,
sugar and salt. Add milk,melted butter and eggs and mix well.
Stir in yeast mixture. Continue adding flour until a nice soft
dough forms. Remove dough from bowl and knead in raisins, candied
cherries and nuts. Place in a greased bowl until double in size,
approximately one hour. Punch down dough and
shape into a 8 X 5 inch rectangle.
Grease a baking sheet. Using the 1 tablespoon of butter, grease the
brown paper strips well on all sides. Place strips on the cookie sheet,
perpendicular to each other, making a cross shape.
Center the rectangular shaped dough over the strips. Loosely wrap the
strips around the dough and secure with paper clips. Make sure you can
fit two fingers under the strips. Let dough rise 1/2 hour.
Bake at 350 degrees for 35 to 45 minutes or until golden
brown. Let cool and remove paper strips. Wrap with holiday ribbon
in the indentions and the bread will resemble a gift package.
Bread can also be baked omitting the paper strips and frosted
with a drizzle of powdered sugar icing. Makes one loaf.
Recipe from http://ksl.com/TV/recipes/master.htm
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Irish Freckle Bread- ABM or By Hand
Becky Low, Utah State University Extension
Presented: 3/16/98
Enjoy the St. Patrick's Day or any day with this fun bread, and may
you have the luck-of-the-Irish. Recipe makes a 1 pound bread
machine loaf, or 1 regular loaf of bread, or one 9 inch round loaf. If
bread machine method is used, do not use delay start method (eggs
and milk are perishable and may pose a food safety risk). Start
machine immediately after adding ingredients.
1/2 cup luke warm milk
1 egg
1/2 cup mashed potatoes, finely mashed or whipped
2 1/4 cups flour
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon mace
1 1/2 teaspoons yeast (bread machine or rapid rise)
1/2 cup dried currants
3 tablespoons margarine or butter
BREAD MACHINE METHOD: Follow bread machine
manufacturer's directions for adding of ingredients - or, place
ingredients in machine in the order listed. Make a dimple in center of
flour and sugar mixture (not down to the milk) and place yeast in
dimple. Set bread machine on white or regular mix and light crust, or
settings of your choice. For food safety purposes - DO NOT use
delayed start setting. Start bread cycle immediately.
HAND METHOD: Sprinkle yeast on top of milk. Add egg, potatoes,
sugar, salt, mace, currants, butter, and about 1 1/2 cups flour. Beat
well by hand. Gradually stir in enough more flour to make a soft
dough, but one which may be kneaded by hand. Place dough on flour
surface and knead until smooth and elastic. Place in clean, lightly
oiled bowl, cover, and allow to rise until double in bulk.
Punch down, or knead out air. Shape into rolls or place in greased 9
inch round cake pan. Cover and allow to rise until double in bulk.
Bake at 350 degrees for 20-30 minutes or until golden brown and it
sounds hollow when thumped. Remove from oven and brush surface
with butter.
Amount Per Serving:
Calories 250 Calories from Fat 53
Percent Total Calories From:
Fat 21% Protein 9% Carb. 70%
Nutrient Amount per Serving: % Daily Value:
Total Fat 6 g 9%
Saturated Fat 1 g 7%
Cholesterol 29 mg 10%
Sodium 252 mg 11%
Total Carbohydrate 43 g 14%
Recipe from http://ksl.com/TV/recipes/master.htm
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Iced Cinnamon Buns
Sharon Kofford
Presented: 11/04/98
2 C. flour
1/4 C. sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. soda
1/3 C. shortening
1/2 C. raisins (plumped)
3/4 C. buttermilk
Icing:
1/2 C. powder sugar
1 Tbsp. melted butter or margarine
1-3 teaspoons evaporated milk (or plain milk)
1. In mixing bowl, combine flour, sugar, baking powder, salt,
cinnamon, and soda. Blend all dry ingredients together.
2. Cut in shortening until mixture resembles coarse crumbs. Stir
in raisins.
3. Add buttermilk stirring just until moistened.
4. Turn onto lightly floured surface. Knead only 5 or 6 times.
5. Roll to 1/2-inch thickness. Cut with 2" biscuit cutter. Place
with sides barely touching on a sprayed baking sheet or 8" pie pans.
6. Bake at 425 degrees for 13 to 18 minutes or until golden brown.
Let buns cool somewhat, then frost with icing sugar mixture.
To make icing:
In large measure combine powdered sugar, melted butter and
enough milk to make good spreading consistency. Drizzle over
buns. Best when served warm.
Recipe from http://ksl.com/TV/recipes/master.htm
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