Buttered
Bread
Submitted
by: Becky |
1 (.25 ounce) package active dry
yeast
1 cup warm milk
1/2 cup white sugar
2 eggs, beaten |
1/2 cup butter, melted
1 teaspoon salt
4 cups all-purpose flour |
| In a
large bowl, mix together yeast, milk and sugar. Let stand
for 30 minutes. Mix eggs, butter and salt into yeast
mixture. Mix in flour, 2 cups at a time. Cover with
wax paper. Let dough stand at room temperature overnight.
In the morning, divide the dough in half. Roll each half
into a 9 inch round circle. Cut each round into 12 pie shaped
wedges. Roll up each wedge starting from wide end to the
tip. Place on greased cookie sheets. Let stand until ready
to bake. Bake at 375°F (190°C) for 12 to 15 minutes.
|
Pumpkin
Bread I
Submitted
by: Wolfmama |
2 2/3 cups sugar
2/3 cup margarine
4 eggs
3 1/3 cup flour
1/2 teaspoon baking powder |
2 teaspoon soda
2 cup pumpkin
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup water |
|
Mix above together. Bake 1 hour at 350°F. Makes 2 loaves.
|
Thanksgiving Maize
Submitted
by: Wolfmama |
1 can whole kernel corn, drained
1 can cream corn, drained
1 box (Jiffy) cornmeal |
1 (8 ounce) sour cream
1 stick margarine, melted |
|
Drain both cans of corn. Melt (1) one stick or margarine.
Then combine all ingredients in a mixing bowl. Bake in a
greased 9 x 9-inch pan at 350°F for 1 (one) hour.
|
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|