Zelda’s Strudel

Zelda's Strudel
Zelda’s Strudel

Dough
4 cups unsifted flour
2 egg yolks (do not discard whites)
1/2 cup oil
1/2 cup sugar
1/2 heaping teaspoon baking powder
water

Apple Filling
3 apples, or more
walnuts
raisins
1 jar apple jelly
1 lemon, juice of

Other Necessary Ingredients:
2 egg whites
1/4 cup oil
extra oil
cinnamon
sugar

Mix dry ingredients.

Beat oil and eggs; mix with dry ingredients; add water until it feels like dough. Form into ball and chill.

Apple Filling:

Grind up the apples, walnuts, and raisins together. Add the jelly and the lemon juice and mix well.

To Put Together the Strudel:

Divide dough into 5 parts. Roll l part of dough out into a rectangular shape; make sure it is thin enough that you can see through it.

Beat the egg whites with the oil; brush the dough with this mixture. Spread apple filling on the dough.

Mix sugar and cinnamon and sprinkle some of this mixture on top of the filling.

Roll up the dough, starting from one of the long edges. Brush top with oil; sprinkle generously again with sugar and cinnamon.

Cut slices, 1/2 or 3/4 of the way through; do not cut all the way to the bottom.

Repeat steps until you have made as many strudels as you need.

Place strudels on either a very good non-stick cookie sheet or a greased cookie sheet.

Bake approximately 45 minutes to one hour in a 350° oven.



Shortnin’ Bread

Shortnin' Bread
Shortnin’ Bread

2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup buttermilk
1/4 cup + 2 tablespoons butter or margarine
1 cup molasses
1 egg, slightly beaten

Combine first 4 ingredients in a large mixing bowl. Blend well and set aside.

Dissolve soda in buttermilk and set aside.

Combine butter and molasses in a heavy saucepan and bring to a boil, stirring constantly. Add flour mixture. Stir in buttermilk and egg together.

Pour batter into A greased and floured 10″ iron skillet.

Bake at 350º F. For 25 – 30 minutes or until toothpick inserted in center comes out clean.

Cool in skillet for 10 minutes and invert onto plate. Slice in pie shaped wedges.

Makes 6-8 servings.



Oatmeal Dinner Rolls

Oatmeal Dinner Rolls
Oatmeal Dinner Rolls

2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 pkg. (.25 oz. each) active dry yeast
1/2 cup warm water (100 – 110º f)
1 tablespoon sugar
4 cups all-purpose flour
1-1/2 teaspoons salt
1/3 cup firmly packed brown sugar

Boil 2 cups water in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110º F.

Stir together yeast, 1/2 cup warm water, and sugar in a 2-cup measuring cup; let stand 5 minutes.

Beat oat mixture, yeast mixture, flour, salt, and brown sugar on medium with a mixer until smooth. Turn out onto a lightly floured surface; knead dough until smooth and elastic, about 5 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until dough is doubled in bulk.

Punch dough down, and divide in half; shape each portion into 16 (1-1/2″) balls. Place evenly into 2 lightly greased 9×1-3/4″ round cake pans. Cover and let rise at 85º F., free from drafts, 30 minutes or until doubled in bulk.

Bake at 375º F. For 15 minutes or until golden brown.

Makes 32 rolls.



Easy French Bread

Easy French Bread
Easy French Bread

2 pkg. dry yeast or 2 scant tablespoons
1/2 cup warm water
1/2 teaspoon sugar
2 tablespoons sugar
2 tablespoons oil
2 teaspoons salt
2 cups boiling water
7 1/2 – 8 cups flour
poppy or sesame seeds

Dissolve yeast in warm water and 1/2 teaspoon sugar

Combine 2 tablespoons sugar, fat, salt, and boiling water

Cool to lukewarm and add yeast mixture

Stir in flour until dough ready to knead. Do not worry if you use less flour.

Knead 10 minutes or until smooth and elastic. Place in greased bowl, turning once. Let rise until doubled. Punch down and let rest 15 minutes. Divide dough in half.

On floured surface, roll each half to a 12 x 15 rectangle. Roll up, starting at 15 inch edge. Place loaves on greased cookie sheets and make 4 or 5 slashes diagonally across tops. Let rise until double.

Mix and brush on 1 egg, beaten with 2 tablespoons milk, if desired.

Sprinkle on poppy or sesame seeds.

Bake at 400° degrees for 20 minutes



Oatmeal Pie Crust

Oatmeal Pie Crust
Oatmeal Pie Crust

3/4 cup flour
1/2 cup quick rolled oats
1/2 teaspoon salt
4 tablespoons vegetable oil
3 to 4 tablespoons ice water

Combine flour, rolled oats and salt in mixing bowl.

Slowly drizzle in oil, mixing with a fork until mixture resembles fine crumbs.

Add ice water slowly until mixture begins to form a ball.

Pat into 9 inch pie plate. Bake according to filling recipe.

For baked pastry shell: Prick pastry with fork in several places.

Bake at 400° 10 minutes until light golden brown.



Lemon Cream Bread

Lemon Cream Bread
Lemon Cream Bread

1/2 cup butter
1 1/4 cups sugar
2 large eggs
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
5 1/2 ounces evaporated milk
8 ounces cream cheese
1/4 cup water
1/2 cup pecans, chopped
2 tablespoons grated lemon rind
1/3 cup sugar
1/4 cup lemon juice

Cream butter, sugar, and cream cheese until light and fluffy. Add eggs, one at a time, beating thoroughly after each one.

Add dry ingredients alternately with milk and water, blending well. Fold in nuts and lemon rind.

Pour into a greased and floured 9x5x3 inch loaf pan.

Bake at 350°F about 1 hour or until golden brown.

Stir sugar with lemon juice until dissolved. Drip over hot loaf. Let stand in pan for 30 minutes.

Turn out on a cake rack.



Peach and Brown Sugar Muffins

Peach and Brown Sugar Muffins
Peach and Brown Sugar Muffins

4 cup all purpose flour
2/3 cup packed brown sugar
2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
2 eggs
2 cup sour cream
1/2 cup cooking oil
1 cup chopped fresh peaches

In large mixing bowl, stir together flour, sugar, baking powder, salt, baking soda and allspice. Make a well in center.

Combine eggs, sour cream and oil; stir in peaches. Add peach mix all at once to flour mix. Stir just until moist. Batter should be lumpy.

Spoon into greased muffin cups filling 2/3 full.

Bake at 400°F for 20 to 25 minutes.

Makes about 20 muffins.



Avocado Bread

Avacado Bread

2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 full cup of mashed avocado (usually a large avocado)
1/2 cup buttermilk
1/2 cup chopped pecans or walnuts

Preheat oven to 350° Grease and flour a 9 X 5 loaf pan.

Combine dry ingredients.

In a separate bowl beat together egg and avocado, stir in the buttermilk. Add all wet ingredients to the dry ingredients and blend well. Stir in nuts.

Pour into pan and bake for 50 to 60 minutes or until inserted toothpick comes out clean.

Cool a few minutes and remove from pan and finish cooling on wire rack.



1920’s Nut Loaf

1920's Nut Loaf
1920’s Nut Loaf

1 package Active Dry Yeast
3/4 cup warm milk (105º to 115ºF)
2 tablespoons butter — softened
2 tablespoons sugar
1/2 teaspoon salt
3 cups all-purpose flour (3 to 3 1/2 cups)
2 egg whites
3/4 cup chopped walnuts — toasted

Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, salt and 1 1/2 cups flour; blend well. Stir in 1 egg white, walnuts and enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Punch dough down. Remove dough to lightly floured surface; divide into four equal pieces. Roll each to 8- × 4-inch rectangle. Beginning at short end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in four greased mini loaf pans (about 3- × 6-inches). Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Lightly beat remaining egg white; brush on loaves. With sharp knife, make three diagonal slashes on each loaf. Bake at 400ºF for 20 minutes or until done. Remove from pans; cool on wire racks.

Yield: “4 Loaves”



Biscuit Mix (3)

Biscuit Mix
Biscuit Mix

4 cups unbleached white flour
2/3 cup instant non fat dry milk
1 teaspoon salt
3 tablespoons double acting baking powder
1/2 cup good vegetable oil

Mix flour, milk, salt and baking powder together in blender or food processor. Mix well, then blend in the oil. Empty into covered container, and store in fridge until needed.

This yields about 5 cups of mix. Each cup of mix makes about six biscuits.

To make biscuits:
Add 1/2 cup water to each 1 cup of mix. Roll out dough 1/2 inch thick on lightly floured board, cut into biscuits and bake on a greased cookie sheet in a pre-heated 425° oven for approx. 10 minutes.