Breads

Corn Bread (you used to love this when you were little)

Mix together:

1 cup sifted flour

1 cup enriched yellow cornmeal

¼ cup sugar or less

3 tsp baking powder

1 tsp salt

Add: 1 cup skim milk

1 ½ T vegetable oil

Beat well.

Gently fold in 2 egg whites, stiffly beaten.

Bake at 450 for 20 min.

Corn Bread (option 2)

Combine: ½ cup vegetable oil

2/3 cup sugar

Combine: ½ tsp baking soda

½ tsp salt

1 cup cornmeal

1 cup flour

Mix all together by hand. Add 1 cup buttermilk.

Bake at 375 for 30 min.

Jennie Bosich Anthony’s Easter Bread

Mix, heat and cool:

1 cup milk

3 sticks of margarine

Mix 4 T sugar and 2 yeast cakes. Instead of yeast cakes use 3 packs of dried yeast. Add to warmed milk and set aside.

1 dozen eggs (half yolks and half whole eggs)

2 cups sugar

Juice and grated rind of 2 lemons

Beat then add milk with yeast.

Add:

Approximately 4 lbs of flour

½ cup rum

2 tsp vanilla

½ cup whiskey

Form dough and let rise overnight. Next day, roll into loafs or braids to make “dolls” (wrap thin braid around raw egg and braid ends together). Rub beaten egg white on top.

Bake at 325 for 10 min then at 350 for 30 – 35 min.

Nut and Poppy Seed Strudel

4 ½ cups flour

1 tsp salt

1 cup lukewarm milk

½ cup butter

2 egg yolks

4 T sugar

2 fresh yeast cakes or 3 packs of dried yeast

Crumble yeast into a cup, add milk and sugar; let it stand until you mix butter and flour as for pie crust. Make a well and add egg yolks, salt and yeast mixture. Mix until smooth and dough leaves the side of the bowl. Divide into 4 pieces and roll out and spread with one of the fillings below.

Nut Filling:

1 lb ground walnuts

½ cup sugar

½ cup milk

1 T butter

1 tsp lemon juice or vanilla

Heat milk, add walnuts and stir. Add sugar, butter and lemon juice or vanilla. Cool before spreading on dough.

Poppy seed Filling

½ lb ground poppy seeds

¾ cup sugar

½ cup milk

1 T butter

1 tsp lemon juice

1 lb ground walnuts

½ cup sugar

Heat milk, add walnuts and stir. Add poppy seeds, sugar, butter and lemon juice or vanilla. Cool before spreading on dough.

Roll dough with filling. Place on greased pan. Let stand in warm place for 1 hour. Brush with beaten egg white or whole beaten egg.

Bake at 350 for 30 to 45 min. Cover with a damp cloth as soon as removed from oven and keep covered for 10 min for a nice crust.