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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Feb. 5, 1961)
BEST-LOVED RECIPES o o o of Mrs. Frank II. Scmitelle, Crab Orchard, Nehr., tlie $25,000 award ivitinvr in a 1960 national contest Family Weekly Cookbook MELANIE DE PROFT, Food Editor w if M o If T till (sSk f I . ill '1 Dilly Cacserole Bread Here is the prize-unnning recipe. to prepare: 20 min. to bake: 35-45 min. (allow time for rising) 1 pkg. Active dry yeast V cup warm water (110'F to 11SF) 1 cup cream-style cottage cheese, heated to lukewarm 1 tablespoon butter 2 tablespoons sugar 1 teaspoon salt V teaspoon baking soda 1 tablespoon instant minced onion 2 teaspoons dill seed 1 egg 2!4 to 2b cups flour 1. Soften yeast in water; let stand 10 min. 2. Combine in a large bowl the cottage cheese, butter, a mixture of sugar, salt, and baking soda, and then the onion, dill seed, egg, and softened yeast; beat well to blend thoroughly. Add flour gradually, beating well after each addition. 3. Cover and let rise in a warm place (about 85F) until doubled, about 1 hr. 4. Stir down dough. Turn into a well greased IVi- or 2-qt. casserole. Let rise in a warm place until light, 30 to 40 min. 5. Bake at 350F 35 to 45 min., or until crust is golden brown. Brush top with soft butter and sprinkle with salt. Cool about 5 min. in casserole. Remove bread to cooling rack. One loaf bread Plain Jane's Date Bread. OOOO 0 MIIIIMO to prepare: IS min. to bake: 50-55 min. 1 cup dates, cut in pieces 1 cup boiling water 2 cups sifted flour 1 teaspoon baking soda teaspoon salt 1 tablespoon butter, softened 1 cup sugar 1 egg Vl cup walnuts, chopped 1. Pour boiling water over dates in a bowl; set aside to cool. 2. Meanwhile, sift flour, baking soda, and salt together; set aside. 3. Beat butter and sugar together; add egg and continue beating until mixture is smooth. Beat in the cooled date mixture. Add the dry ingredients and beat only until blended. Stir in nuts. Turn batter into a greased 8x4x2V4-in. loaf pan. 4. Bake at 350F 50 to 55 min., or until a cake tester or wooden pick inserted in center comes out clean. Cool in pan about 5 min. 5. Remove from pan and cool completely on cooling rack. One loa date bread Note: This bread, wrapped in moisture-vapor-proof material, will keep several weeks in refrigerator. Family Raisin Cake to prepare: 20 min. to bake: 35-40 min. 1 Vi cups sifted flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg V cup butler Wi cups sugar 3 eggs, well beaten (thick and piled softly) 1 cup thick sour cream 1 cup dark seedless raisins, put through the medium blade of food chopper 1. Sift the first four ingredients together and blend well; set aside. 2. Cream butter until softened; add sugar gradually, beating until fluffy after each addition. Add the beaten eggs in thirds, beating thoroughly after each addition. 3. Alternately add dry ingredients in thirds and sour cream in halves to creamed mix ture, beating only until blended after each addition. Stir hi the raisins. Turn batter into a greased (bottom only) 13x9V4x2-in. pan. 4. Bake at 350F 35 to 40 min., or until a cake tester or wooden pick inserted in center comes out clean. Cool on cooling rack and cut cake into squares or bars. For a festive touch, roll each piece in granu lated sugar. One 13x9-tn. cake Note: Cake batter does not rise to top of pan. The cake squares should be about one inch thick. Here are our favorites from Mrs. Schnuelle's recipe contributions to Family Weekly DiJIy Casserole Bread, Plain fane's Dale Bread, and Family Raisin Cake. Heavenly Fudge Bars to prepare: 25 min. to bake: 25 min. cup sifted flour 3 tablespoons cocoa Yi teaspoon baking soda teaspoon salt cup butter 1 teaspoon vanilla extract cup sugar 2 eggs Vi cup walnuts, chopped J20 marshnytllows 1. Sift the first four ingredients together and blend well; set aside. 2. Cream butter and vanilla extract togeth er until butter is softened. Add the sugar gradually, creaming until fluffy after each addition. Add the eggs, one at a time, beat ing thoroughly after each addition. 3. Add the dry ingredients in halves to the creamed mixture, beating only until blended after each addition. Stir in the walnuts. Turn mixture into a greased Hx7xH4-in. pan; spread evenly into corners. 4. Bake at 350F 20 min. Remove from oven and arrange marshmallows over top. Return to oven for 5 min. Remove from oven and press down softened marshmal lows to cover surface. Cool completely on cooling rack. Top with Frosting. Cut into 2V4xl-in. bars. About 3 doz. Frosting Stir V4 cup firmly packed brown sugar, 2 tablespoons cocoa, and V cup water together in a saucepan. Set over medium heat and bring to boiling, stirring constantly; boil 2 min. Remove from heat and stir in 1 teaspoon vanilla extract, 1V4 cups sifted confectioners' sugar, and 3 tablespoons butter. Beat until frosting is of spreading consistency. (Continued on page J3) Family Weekly, February S, 1H1 11
