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
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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