ALMOND COFFEE RING
Vi cup halved blanched almondt
‘A cup butter
Vi cup brown iuger (packed)
1 teaspoon cinnamon
Your favorite biscuit recipe
Crease 8 X-inch ring mold and arrange a row of almond
halves in bottom. Melt butter. Blend brown sugar and
cinnamon well, and place on sheet of waxed paper. Shape
biscuits, cut into halves and roll into a ball. Dip each in
melted butter then roll in cinnamon-sugar mixture. Arrange
in ring mold, sprinkling remaining almonds between balls
and around edge of mold. Pour any remaining butter over
all, and sprinkle on any remaining sugar. Bake in hot oven
(400 degrees F.) about 20 to 25 minutes, until nicely
browned. Let stand a minute, then invert over serving plate
to remove. Serve hot.
APPLE KUCHEN
1 packet active dry yeast
(or 1 cake compressed yeast)
Vt cup warm water
2 tablespoons sugar
2 tablespoons butter
1 teaspoon salt
H cup hot scalded milk
1 unbeaten egg
2 to 2 y* cups all-purpose flour
3 cups apples, pared and sliced
Vt inch thick
1 cup sugar
1Vi teaspoons cinnamon
2 tablespoons soft butter
1 egg yolk (or 1 egg)
Vi cup light cream
Soften yeast in water. Combine sugar, butter, salt and milk. Cool to
lukewarm. Stir in egg and yeast. Gradually add flour, beating well.
Cover. Let rise in warm place (85° to 90° F.) until light and doubled
in size, 45 to 60 minutes. Spread in well-greased 13 x 9 x 2-inch pan. Pre
pare apples. Arrange in rows, on top of cake. Combine sugar, cinnamon
and soft butter. Reserve 2 tablespoons; sprinkle remainder over apples.
Cover. Let rise in warm place until light, about 30 minutes. Bake at 375°
for 20 to 25 minutes. Blend egg yolk and cream. Pour over coffee cake.
Bake 15 minutes. Sprinkle with remaining sugar mixture. Serve warm.
Makes 13 x 9-inch coffee cake.
For Plum Kuchen: Substitute 25 fresh Italian plum halves for apple
slices. Arrange, cut-side up, in rows.
CHEESE YEAST BREAD
(makes 2 loaves)
2 cups milk
3 cups shredded American cheese
(X lb.)
2 tablespoons butter
4 tablespoons sugar
2 teaspoons salt
1 cake compressed yeast
544 cups sifted all-purpose flour (about)
Melted butter
Scald milk by bringing it to the boiling point. Ada z cups or tne
cheese, the sugar, salt and butter. Stir until the cheese melts. Cool to
lukewarm. Add crumbled compressed yeast. Let stand 3 minutes. Stir
well, then add all but % cup of the flour and the remaining 1 cup of cheese.
Mix thoroughly. Then turn out on board or pastry cloth sprinkled with
the remaining % cup flour. Knead until the dough is smooth and satiny
in appearance. This should be about the right amount of flour. Place in
large well-buttered bowl, brush top with melted butter. Cover with waxed
paper and a damp doth. Put in warm place to rise until double in bulk.
Punch down, cut in half. Round up each half into a smooth ball and let
stand, covered with a towel, for 10 minutes to make dough easier to handle.
Shape into 2 loaves and place in well-buttered 1-pound loaf bread pans.
Cover with waxed paper and again let rise until almost double in bulk.
Bake in a moderate oven (375°) For about 45 minutes. To test, tap loaf;
tip gently out of pan, tap bottom. It should sound hollow. If not, bake a
few minutes more.
Immediately remove from pans. Place on wire cooling racks or across
top edges of the pans. Don’t place in a draft or the crust may crack.
With the arrival of autumn a surge of energy
makes itself felt in the kitchen — a change that is
welcomed after the lazy days of summer when
even the cook took things easy. Now in the cool
invigorating days of autumn every woman feels
the desire to bake again — to bake bread, cookies,
cakes, pies and hot dishes.
Then too we have all the colorful fruits of
autumn to transform into dishes our families will
enjoy — apples, grapes, plums, peaches and pears
together with late fall vegetables. Some fruits
well freeze in order to preserve; others well can
in quantities, and oh what fun well have making
jams and jellies! But best of all are the dishes
well concoct for immediate use such as apple
kuchen, peach pie, pineapple upside down cake,
cherry turnovers just to mention a few.
When autumn comes we know it’s time to
bake again!
SAVORY FRENCH BREAD
(Basic Dough)
Vi cup boiling water
V* cup butter
2 tablespoons sugar
I Vi teaspoons salt
Vi cup (1 small can) evaporated milk
2 packages dry yeast
W cup warm water
I egg. beaten
3Vi-4 cupi sifted all-purpose flour
Vi teaspoon ground sage
Vi teaspoon ground thyme
Four boiling water over butter, sugar and salt in large bowl; stir until
butter is melted. Stir in evaporated milk. Cool until lukewarm. Sprinkle
yeast into warm water; let stand 5 minutes; stir until dissolved. Add to
butter mixture with egg, 3 cups of the flour, sage and thyme. Beat until
well blended. Stir in remaining flour until dough just begins to clean sides
of bowl. Turn dough out on lightly floured board; knead until smooth and
elastic (about 8 to 10 minutes). Form the dough into a ball and place in
a large oiled bowl. Brush lightly with oil. Cover and let rise in a warm
place until double in bulk (about 1 hour). Divide into 2 equal parts. Roll
each piece into an oblong about 8x12 inches. Roll up lengthwise as for
jelly roll. Pinch seam ana ends of dough to seal. Pull and roll gently on
board to lengthen and taper ends of roll. Place on baking sheet lightly
dusted with eornmeal. With sharp knife, cut diagonal slits across loaf alxnit
3»-inch deep and 2-inches apart. Cover; let rise until double in bulk. Bake
in a hot oven (400°F.) 30 minutes. YIELD: 2 14-inch loaves.