The frontier. (O'Neill City, Holt County, Neb.) 1880-1965, March 08, 1962, SPECIAL WOMEN'S SECTION, Image 29

The frontier., March 08, 1962, SPECIAL WOMEN'S SECTION, Image 29

Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE

About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (March 8, 1962)

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Newspaper Page TextThe best of all thing about neighbors is the faqt that they’re there. Right next door to you. And they stop in for coffee. And thus begins a sweet time to sit back and take another look at the day. It also is the time that cements friendships. The confidences shared over a second cup of coffee — along with recipes and advice on child-rearing — turn acquaintances into “best of all” friends. Whether they telephone ahead to ask if the coffeepot is on or suddenly knock on your back door, you can have “coffee and ...” on the kitchen table in minutes with one of these recipes. The cooling loaf fresh from the oven will go like lightening, but the second loaf can go into the freezer. If you divide that loaf into coffee party portions before you freeze it, you can defrost what you please at a doorbell’s notice. CRANBERRY BANANA TEA BREAD l3A cups sifted all-purpose % cup sugar flour 2 well-beaten eggs 3A teaspoon soda 1 cup mashed ripe 1Vt teaspoon cream of banana (2 or 3) tartar 1 cup cubes of jellied Vi teaspoon salt cranberry sauce Vs cup butter Heat oven to 350°. Sift together flour, soda, cream of tartar and salt. Beat butter until creamy. Add sugar gradually, beating until light and fluffy. Add eggs and beat well. Add flour mixture alter nately with bananas, a small amount at a time, beat ing after each addition until smooth. Very carefully fold in cranberry sauce cubes. Turn into well buttered loaf pan, 8J»x4J*x3 inches and bake in 1 moderate oven, .350°, about 1 hour, or until bread is done. Makes 1 loaf. QUICKIE CEREAL BREAD 2 cups sifted all-purpose flour 2 Mi teaspoons double-acting baking powder 1 teaspoon salt Vi cup sugar 1 well-beaten egg V* cup milk V* cup molasses M cup melted butter Vi cup chopped raisins (optional) 1 cup whole wheat flake cereal Sift flour together with baking powder, salt and sugar. Combine egg, milk and molasses. Add to flour mixture. Add butter, then mix only enough to dampen flour. Fold in raisins and cereal. Bake in buttered 8 x 4 x 3-inch loaf pan, in 350° oven until done, about 1 hour. Cool. Wrap in damp cloth or waxed paper and store several hours or over night before slicing. STREUSEL COFFEE CAKE 1 teaspoon sugar 1 cup milk V* cup lukewarm water Vs cup butter 1 package dry yeast Vt cup sugar Hi cups sifted all-purpose 1 teaspoon salt flour 2 eggs Dissolve 1 teaspoon sugar in lukewarm water. Add yeast. Let stand 10 minutes. Scald milk. Cool to lulcewarm. Stir yeast solution thoroughly and add to lukewarm milk. Stir in IK cups flour; beat until smooth. Cover and let rise in warm place until light (about 45 minutes). Cream butter; add K cup sugar and salt and com bine with yeast batter. Add eggs and beat thor oughly. Stir in remaining flour. Mix well. Spread dough in two well buttered shallow pans (7xllxlK"). Cover and let rise in warm place until light (about 1 hour). Add streusel topping. Bake in 400° oven for 18 minutes. Streusel Topping Vi cup flour Vi cup softened butter cup sugar 2 teaspoons cinnamon Blend all ingredients to crumbly mixture and sprinkle over calces. RAISIN SWIRL LOAF 1 cup milk 314 cups sifted all-purpose 3 tablespoons butter flour 3 tablespoons sugar Milk 1 teaspoon salt Vs cup sugar 1 large egg H4 teaspoons cinnamon 1 package dry yeast 1 cup light or dark 3 tablespoons water raisins Bring milk rapidly to a boil. Remove from heat and stir in butter, 3 tablespoons sugar and salt. When mixture is lukewarm add beaten egg and yeast softened in water. Add flour to make a moderately stiff dough. Knead lightly, return to pan, cover and let rise until light and double in bulk, about IK to IK hours. Turn out on floured board and roll into an oblong about 7 x 21 inches. Brush entire surface with nfilk and sprinkle with K cup sugar and cinnamon. Cover 1 Lopped raisins, pressing them gently Starting from the narrow edge roll up tightly, as for a jelly roll, keeping ends of roll pushed in (so roll is no longer than the baking pan). Seal lengthwise seam and ends by pinching dough together. Place, seam side down, in well-buttered 10 x 5 x 3-inch bread pan. Brush top of loaf with oil and let rise until double in bulk and rounded up over top of pan, about 1 hour. Bake in 375° oven 35 to 40 minutes. Brush baked loaf with butter. Cool thor oughly before storing.