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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (March 8, 1962)
PRIZE ’n PRAISE WINNERS made "Best of All” with Red Star Yeast co&'cbi UU& be \ bble uj(4iMe^ usibbi tiou/i Sweetheart Coffee Cake It's a prize winner in the 9th Grand Na tional Bake-Off! Tempting heart-shaped coffee cake with cinnamon-sugar filling. Novel shaping method means no special pans! 2 packets RED STAR Vj cup sugar Special Active Dry 'h cup butter or shorten Yeast (or 2 cakes Red ing Star Compressed 2 tsp. salt Yeast) % cup scalded milk cup water (warm for 2 unbeaten eggs dry, lukewarm for 4 % to 5 cups Pillsbury's compressed) Best All-Purpose Flour FILLING: Mix together 1 cup chopped nuts, 1 cup sugar, and 2 tsp. cinnamon. Soften yeast in water. Combine sugar, butter, salt, and scalded milk in large bowl. Cool to luke warm. Stir in eggs and softened yeast. Add flour gradually to form stiff dough. Knead on floured surface until smooth and satiny—about 5 min. Place in greased bowl, cover. Let rim in warm place until doubled—about I hrs. Prepare Pilling. Divide dough in half. Roll out one part to 15 x 10-in. rectangle. Brush with melted butter. Sprinkle with half the Filling. Roll as for jelly roll, starting with 15-in. side. Place on greased baking sheet. Fold half the roll on top the other half, sealing ends together. Starting at folded end, cut with scissors down the center of roll to within 1-in. of other end. Turn cut halves flat on side, cut-side-up, to form a heart. Repeat with remaining dough. Let rise in warm place until light—about 45 min. Bake 25 to 30 min. in mod. oven (350°). Makes 2 • coffee cakes. "Batter-Way" Herb *n Spiee Buns It’s a praise-winner! A “special” treat for your family—a fresh idea for your party luncheon! Easy “Batter-Way” method means you can whip them up even on busiest days! 2 Vi cupi Plllibury'i Best 2 tbsp. soft shortening All-Purpose Flour 1 egg, room temp. 2 tbsp. sugar I packet RED STAR 14 tsp. salt Special Active Dry Ik tsp. powdered or Yeast (or I cake Red crumbled leaf sage Star Compressed 1 Vi tsp. caraway seeds Yeast) V* tsp. nutmeg V* cup water (warm for % cup scalded milk or dry, lukewarm for warm water compressed) Measure first 6 ingredients together and blend. Scald milk. Pour into bowl with shortening. Cool to lukewarm and stir in egg. Pour yeast on water. Let stand few min. Stir; add to milk-mixture with half the dry ingredients. Beat until smooth, about 50 strokes. Add the rest of the ingredients, beat again—50 more strokes. Scrape down batter from sides of bowl. Cover; let rise in warm place about 30 min., or until doubled. Meanwhile grease 12 large or 18 medium sized muffin cups. Stir down raised batter. Spoon into muffin cups, filling )4 full. Let rise again until batter reaches tops of cups, 20 to 30 min. Preheat oven to 400° (mod. hot). Bake roils 15 to 20 min., or until golden brown. Cool slightly on rack before serving. Makes 12 to 18 buns. •' X ^2*0^ \ ^1 Crispy Nut Swirls A prixe winner in the 11th Grand National Bake-Off! A perfectly delicious sweet roll the family will love. It’s a delight for coffee parties and after-bridge snacks, too. Why not bake a batch, today. 1 pocket RED STAR 1 Vi tip. toll Special Active Dry 2 Vi to 3 cups PiHsbury's Yeast (or 1 cake Best All-Purpose Red Star Com- Flour pressed Yeast) Vi cup soft shortening Vi cup water (warm for 1 cup creamed small dry, lukewarm for curd cottage cheese compressed) I unbeaten egg !A cup sugar FILLING: V$ cup melted butter, 1 cup firmly packed brown sugar. 1 cup ground nuts, 1 tap. vanilla. TOPPING: Vi cup tufted powdered sugar mixed with 'i tap. cinnamon. Soften yeast in water. In large bowl measure sugar and salt. Add about 2 cups of flour and shortening. Cut in shortening until particles are fine. Blend in cottagecheeee,egg,and yeast. Gradually add more flour to form stiff dough. Knead dough on well floured surface 3 to 5 min. Cover; let stand while mixing Filling. Roll out dough on floured surface to 20 x 14 in. rectangle. Spread Filling evenly over dough. Roll up the two 14-in. sides toward each other until they meet in center of rectangle. Cut or “tie off” with strong thread into Vi-in. slices. (To tie off slice, place thread under roll and pull ends around, crossing as if to tie.) Twist each roll once to resemble an “S”. Place on greased cooky sheets. Let rise in warm place until light and doubled —about 1 to 1 V$ hrs. Bake 12 to 15 min., or until golden brown, in preheated quick mod. oven (375°). Sprinkle warm rolls with Topping. Makes about 2 dozen rolls. O. "We love yeait breads, but I have little time for baking. What it the easiest kind of yeast breads I can make?” A. "Yeast Batter-Way breads. They are mixed quickly, are thin enough to pour into pans and require no kneading. Batter Way breads are very light and have excellent flavor. They re quire so Sttte handling that the busiest homemaker can find time to bake them." Homemade Twin Loaves Another prai»o-winnor—crusty brown twin loaves in a time-saving, interesting shape. This family-sized recipe yields 4 twin loaves. Fragrant “fresh-from-the-oven” eating for the family, and a bonus for your freezer! 2 packets RED STAR 12 to 14 cupt PUkbury’i Special Active Dry Best All-Purpose Yeast (or 2 cakes Flour Red Star Com- 4 tbsp. sugor pressed Yeast) 2 tbsp. salt 4 Vi cups water (warm 4 tbsp. soft shortening for dry, lukewarm for compressed) Add the yeast to the water; let stand 3 to 5 min. Stir. Blend in about half the flour with sugar, salt, and soft shortening. Heat until smooth. Add more flour a little at a time, first with spoon, then with hand, until the dough cleans the bowl. Turn onto, lightly floured cloth-covered board and knead until smooth and satiny. Place in greased bowl, turning once to greaac all sides. Cover; let rise in warm place until double— about I hr. Punch down; cover and let rise 15 more min. Turn out onto the board. Divide into 8 parts Round each into a ball. Place in greased pans, 8 Vi * 2 Vi-in. or 6x9i 3-in. Put two balls in each pan Cover and let rise in warm place about 45 min., or until almost doubled. Bake 40 to 50 mm., in preheated mod hot oven (400°), or until well browned on tops and sides. Remove from pans and cool on racks Brush loaves with shortening for soft crusts. Makes 4 twin loaves. For 8 loaves; Double the recipe. RED STAR has the answers for sure, easy yeast baking! Q. '1 am just learning to bake bread ond would Hke to know of an easy way to shape loaves?" A. "Instead of shaping each loaf, divide dough for one loaf in two parts. Then round up each into a bolt and put the two bads of dough into bread pan. In this way you will have twin loaves whiidi are interesting and very quickly shaped." Q. "What causes raised bread dough to sink or faH in the pan after it gets in the oven?" A. "Dough can rise too much and get too light, so there is no strength left to give the 'oven spring' or lost bit of rising. To prevent over rising: touch sides gentfjr with Anger, when loaves look as if they hove doubled. If a dent remains, loaves are ready to bake."