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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (Oct. 11, 1962)
It’s Coffee “Chatter” Next coffee get-together, mix kuchcn or a quick bread into the fun. Y<mll have the extra pleasure of having started "from scratch" — and the triumph of knowing it was easy. Serve the charms of a loaf swirled with cinnamon and butter, or filled with creamy custard. Share a rich quick bread made dark with molasses, raisins and nuts, or sunny with orange. Save all four of these recipes —for “best of alt coffee party plans! crunchy / op Coffee (,ake . . . buttermilk adds a special flavor under old-fashioned streusel topping and it al most melts in your mouth. Orange Nut Bread rises light and delicious under foil, then foil is removed, allowing it to brown without a hard, heavy crust. 4 - W »- --- ORANGE NUT BREAD 314 cups sifted all purpose flour 14 teaspoon soda 344 teaspoons baking powder I '/* teaspoons salt 1 cup plus 2 tablespoons sugar 2 eggs, well beaten 1 cup plus 2 tablespoons orange juice 2 tablespoons orange rind 3 tablespoons melted shortening IM cups walnuts, finely chopped Sift together flour, soda, baking powder, salt and sugar. Blend well. Combine eggs, orange juice, orange rind, melted shortening. Add liquid ingredients to dry ingredi ents; add nuts; stir until dampened but not smooth. Pour into lightly greased 9x5x.3-inch loaf pan. Shape a square of aluminum foil loosely over the top of the pan, but pressed tightly against sides of pan. Bake 20 minutes at 350°; remove foil cover; bake additional 50 minutes. Note: Orange Nut Bread, like many quickbreads, will improve with storage. It will keep best wrapped in aluminum foil, in a cool place. To freshen, un wrap foil, sprinkle lightly with water, if necessary; re-wrap and heat in .150° oven. CRUNCHY CREAM-FILLED KUCHEN Priie Winner in 11th Grand National Bake-Off 1 packet active dry yeast (or l cake compressed yeast) 2 tablespoons warm water 2 tablespoons sugar 2 tablespoons butter 1 teaspoon salt V* teaspoon nutmeg '/i cup hot scalded milk I unbeaten egg 2'/t cups sifted all purpose flour Soften yeast in water. Combine in large mixing bowl sugar, butter, salt, nutmeg and milk. Cool to lukewarm. Stir in the egg and softened yeast. Gradu ally add flour, beating well after each addition. Cover. Let rise in warm place until light and doubled, 45 to 60 minutes. Prepare Almond Top ping. Spread in well-greased 13x9x2-inch pan. Spread with Topping. Let rise in warm place until light and doubled, about 30 minutes. Bake at 375° for 20 to 25 minutes. Cool and split crosswise, making two thin layers. Slip top layer onto cookie sheet or foil. Spread bottom layer with Fill ing. Place top layer over Filling. Almond Topping: Combine 'A cup sugar, lA cup butter and 1 tablespoon milk. Heat until sugar dis solves. Add % cup slivered blanched almonds. Cool. Custard Filling: Combine 1 pkg. vanilla pudding mix, 1 'A cups milk and U teaspoon nutmeg in a sauce pan. Cook, stirring constantly, until thick. Stir in 2 tablespoons butter, teaspoon almond extract. Cool. BUTTER SWIRL LOAF frila Winner in llrti Grand National loU OH b cup butter, melted and cooled 2 cups lifted all purpote flour J teaipoom double-acting baking powder b teaipoon tall 2 b cup lugar b cup milk b cup tugur 2 teaipoom cinnamon Sift flour with baking powder and salt. Beat eggs until thick and ivory colored. Gradually add K cup sugar and K cup of the melted butter Add dry in gredients alternately with milk, beginning and end ving with dry ingredients. Blend well after each addition. (Iasw speed with electric mixer). Turn into 9x5x3-inch pan, well greased and lightly floured on bottom (or grease and flour a foil lining, for easy cooling and cutting). Combine K cup sugar and cinnamon; sprinkle over batter. Top with re maining butter. Cut through batter several times to give marbled effect. Bake at 375° for 40 to -15 minutes until golden brown. Cool thoroughly before slicing. Makes 1 loaf. CRUNCHY TOP COFFEE CAKE Vs cup buttermilk 3 teaspoons sugar 1 teaspoon salt 2 pkgs. active dry yeast for 2 rakes compressed yeast Vs cup uarm water 2Vs to 3 cups sifted all purpose flour I large egg, unbeaten 3 tablespoons soft shortening Float buttermilk till just warm. Pour into large bowl w ith sugar and salt. Blend. Add yeast to warm water. Ia*t stand a few minutes, then stir to dissolve. When buttermilk mixture has cooled slightly, add half the flour, the egg and yeast. Beat till smooth. Blend remaining flour and shortening in, until sides of the bowl are cleaned. Turn out dough on floured hoard. Knead until smooth and little bubbles can lx* seen beneath the surface. Cover. Ix*t rest 5 minutes. Mix Topping ingredients. Place dough in lightly-greased 9-inch square pan or divide into two 8-inch round layer pans. Press dough evenly in pans. (Coffee Cake may lx- refrig erated at this stage. Add Topping, cover with foil. Refrigerate. Next day, bake immediately in pre heated oven.) Let dough rise in warm place 30 to 40 minutes or until dent is left when finger is pressed lightly in dough. Preheat oven to 375°. Press rows of little dents in cake with fingers, and add Topping. Bake 35 to 45 minutes, or till well browned. Remove from pans to rack. Crunchy Almond Topping bakes with the bread, filling goes in later! Cinnamon-y Butler Suirl Loaf is delicious fresh — but try it in toasted slices, tool