* Ricipes For Love
Special Family Recipies......
Grandma Gracie's Homemade Bread
Mother's Bread
4 cups milk
(This can be powdered milk - 1-cup pwd. milk to 4 cups of warm water)
3 pkg. Dry yeast
½ cup lukewarm water
2 tbs salt
¼ cup sugar
4 tbs oil or ½ cup of margarine
5 cups flour
Dissolve yeast in ½ cup of lukewarm water,
Scald milk - add salt, sugar and margarine or oil
(Let margarine dissolve before stirring in yeast mixture)
Add 2 cups of flour, you may use mixer to blend in flour until mixture becomes too still, continue to add flour (may use more or less than 5 cups). When dough is sticky and shiny turn out on a well floured board and work a little more flour until dough is easy to work with, place in large lightly greased bowl or pan and leave in warm place with dish towel over it. Let rise for about an hour then punch down and repeat the rising process. The third time the dough has risen work it down again, form into loaves, and place into greased bread pans then. Let rise slowly 1 ½ to 2 hours. BAKE in oven that has been preheated to 400 degrees for 15 min.; turn down to 350-degree oven when loaves have been placed in oven. Bake for aproxx. 50 min. Loaves should be golden brown and make solid sound when thumped with finger. (Brush the top with butter lightly)
Grandpa Parshall Scrapple
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Recipe from the 1920's during the depression ` |
| The name of this Pennsylvania Dutch dishcomes from the chopped "scraps" of cooked pork that are mixed with ground cornmeal broth and seasonings. The squares of scrapple are fried and traditionally served hot for breakfast or brunch. 1 pound boneless cooked pork loin, chopped In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Unmold; cut scrapple into squares. Combine flour and pepper; dust squares with flour mixture. In large skillet brown scrapple on both sides in a small amount of hot oil. Serves 12.
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Grandpa Parshall's Mincemeat Cookies
1-cup butter
1 1/3 cups Mincemeat
1 tsp each of: salt, soda, grated lemon rind
2 cups firmly packed light brown sugar
2 eggs well beaten
4 cups sifted flour
Cream butter till fluffy, add sugar gradually: beating until light, stir in eggs, add Mincemeat and lemon rind, and blend dry ingrediance and blend into
Mincemeat mixture.
Drop by teaspoonful onto greased baking sheet 2 inches apart.
Bake until golden brown then remove and cool on rack immediately.
375-degree Approx. 10 min.
Yields 4 ½ dozen (2 ½ diam.)
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