Craft Recipes & Instructions 801-900

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Craft Recipes & Instructions 701-800 (previous section)

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801 -- GIFT  BUBBLE  BATH


 5 lbs. Epsom salts
1 sm. box Ivory soap
1 sm. box powdered sachet

  Mix thoroughly.  Makes 16 cups

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 802 -- CINNAMON  ORNAMENTS



 4 oz. cinnamon
1 tbsp. cloves
1 tbsp. nutmeg
3/4 c. apple sauce
2 tbsp. white glue

  Combine cinnamon, cloves and nutmeg.  Add apple sauce and glue.  Stir, work mixture with hands 2 to 3 minutes or until dough is smooth and ingredients are mixed.  Divide into 4 portions.  Roll out dough to 1/4 inch thickness.  Cut out with your favorite cookie cutters.  Place cut outs on wire rack and dry at room temperature.  Turn once a day for several days.

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 803 -- SALT  DOUGH  ORNAMENTS



 1 1/4 c. water
1 c. salt
1 1/2 c. flour
1/2 c. whole wheat flour

  Heat water and salt together until salt slightly dissolves.  Add to flour mixture.  Mix with hands until dough is smooth.  Roll out.  Cut with cookie cutter.  Place on foil lined baking sheets.  Place in 300 degree oven for about 1 hour.  Turn often.

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 804 -- SIDEWALK  CHALK



 6 eggshells
1 tsp. flour
1 tsp. very hot tap water
Clean, smooth rock
2 dishes
Spoon
Strip of paper towel
Sidewalk or playground

  Wash and dry eggshells.  Grind them outside on clean, smooth concrete with a smooth rock.  Rind until you have a powder.  Pick out big pieces of shell and throw them away.  Measure flour and hot water into another dish.  Add 1 tablespoon of the eggshell powder.  Mix and mash until it sticks together.  Shape and press firmly into a chalk stick shape.  Roll stick up tight in strip of paper towel.  Dry for 3 days until rock hard.  Write with chalk, erase with shoe.

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 805 -- CINNAMON  ORNAMENTS



 1 c. ground cinnamon
4 tbsp. white glue
3/4 to 1 c. water

  Mix above ingredients together and refrigerate for 2 hours.  Then sprinkle cinnamon on your work surface.  Spoon chilled dough from the bowl onto the cinnamon.  Use your fingers and hands to knead the dough until it is smooth.  Roll the dough to about a 1/4 inch thickness. Cut out the shapes with cookie cutter.  To dry shapes, layer them on waxed paper at room temperature and turn them over twice a day for 4 days.  To speed up the drying, bake the ornaments on a cookie sheet in a warm oven for 2 hours.  Poke a hole in each one with a plastic straw before drying.  When shapes are dry, add ribbon hangers.  You can also make a mobile.

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 806 -- NUTTY  PUTTY



 1 tbsp. liquid starch
2 tbsp. white glue
3 drops food coloring (optional)
Plastic egg or screw top jar
Bowl

  Put starch in bowl.  Add glue and let set 5 minutes.  If desired, add coloring.  Mix until starch is absorbed and color is spread smoothly.  Hint:  The more you mix, the better it gets.  Store in plastic egg or small jar overnight before using to pick up pictures from comics.  Use to bounce, pick up pictures from comics or newspaper, and mold into shapes.  Do not leave in open air, it will melt and turn hard.  Add 1 teaspoon more starch for a tougher, more rubbery putty.  Dip into warm water and knead if putty dries out.

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 807 -- FUNCLAY



 Water colors, tempera paints, wax paper
1 c. salt
1/2 c. cornstarch
1 c. boiling water
Pan
Wet cloth

  Mix all ingredients in a pan.  Boil to a soft ball stage.  Knead on wax paper until dough-like.  Wrap in wet cloth to keep for a few days. Make animals, designs, then let dry and paint.

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 808 -- BUBBLE  RECIPE



 2 c. Joy dishwashing detergent
6 c. water
3/4 c. Karo light corn syrup

  Combine, shake, let settle 4 hours.  Store covered in refrigerator to extend suds shelf life.  Allow to warm before using. USE JOY!!

 Costs about $1.50 per gallon.  Non-toxic, but not for human consumption.

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 809 -- SILLY  PUTTY



 1 c. Elmer's glue (not generic brand,
   must be Elmer's!)
3/4 c. warm water
1/2 tsp. Borax

  Mix it all up and have fun!  Don't use food coloring - it gets all over!  Keep in a plastic bag.

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 810 -- HOMEMADE  SILLY  PUTTY



 Elmer's glue
Sta-Flo liquid starch

  Mix well - 2 parts glue to 1 part starch.  Mixture will need to dry out a while before it is workable.  It may be necessary to add a touch more glue or starch.  Do not make on a humid day!  Store in an airtight container.  NOTE:  This homemade version is just as nasty as the commercial variety.  Beware of contact with clothes, carpet and hair!

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 811 -- FINGER  PAINT



 1/2 c. dry laundry starch
1/4 c. cold water
1 1/2 c. boiling water
1/2 c. soap flakes (Ivory Snow)
1 tsp. glycerine
Food coloring

  Mix starch and cold water in a saucepan.  Pour in the boiling water and cook over low heat until shiny.  Remove from heat.  Add soap flakes and glycerine.  Divide into portions and add different food colorings.  NOTE:  If you have no paper, the shiny side of freezer wrap works well, with the added advantage of being able to create small or giant masterpieces.

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 812 -- FUN-I-SALAD



 1 head cabbage, coarsely chopped
1/2 c. sesame seeds
1 pkg. top Ramen-Oriental soup mix
8 green onions
3/4 c. slivered almonds

DRESSING:
1 c. sugar
1 tsp. pepper
1 c. salad oil
1/2 c. rice vinegar

  Brown nuts and seeds in butter.  Set aside to cool.  Mix cabbage and onion just before serving, mix seeds and nuts with cabbage mixture. Crush noodles from soup mix and sprinkle with 1/2 package Oriental powder mix, and add dressing.  Serve.

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 813 -- RICH  YEAST  DOUGH



 3 1/2 c. all-purpose flour
1 1/2 pkg. active dry yeast
1 1/2 c. milk
1/2 c. butter or margarine
1/4 c. sugar
1 tsp. salt
2 eggs

  In large mixer bowl, combine 2 cups flour and the yeast.  Heat together milk, butter, sugar and salt just until warm (115 to 120 degrees), stirring to melt butter.  Add to dry mixture in mixer bowl; add eggs.  Beat at low speed for 1/2 minute.  Beat 3 minutes at high. By hand, stir in remaining flour.  Place dough in greased bowl, turning once to grease surface.  Cover; let rise in warm place until double, about 1 1/2 hours.  Turn out on lightly floured surface.  Divide in half and form each part into a ball.  Use half for Bienenstich and other half for another recipe.

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 814 -- HOMEMADE  PLAY - DO



 1 c. flour
1/2 c. salt
2 tsp. cream of tartar
1 tbsp. oil
1 c. water
Few drops food coloring

  Mix ingredients together in a pan.  Heat on medium heat, stirring constantly until ball forms.  Cool and knead.  Store in a plastic bag.----



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 815 -- AGGRESSION  COOKIES



 3 c. brown sugar
3 c. margarine
6 c. oatmeal
1 tbsp. baking soda
3 c. flour

  Put all ingredients in a large bowl.  Mash, knead, squeeze, pound, etc.  Then form into small balls and place on an ungreased cookie sheet.  Butter the bottom of a small glass.  Dip it in sugar and mash the balls flat.  You only need to butter once, but re-dip in sugar for each ball.  Bake at 350 degrees for 10-12 minutes.  Great therapy on mad days.

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 816 -- DIRT  PIE



 1 c. cold milk
1 (4 serving pkg.) Jello instant
   pudding and pie filling (your
   favorite flavor)
1 (8 oz.) container Cool Whip, thawed
20 chocolate sandwich cookies, crushed
1 1/2 c. "Rocks" (granola
     chunks, chocolate chips,
     peanut butter chips, or
     a combination), optional



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 817 -- MONSTER  TOAST



 Bread
Milk
Food coloring

  Pour a small amount of milk into cups.  Add food coloring to make bright colors. "Paint" monster face on bread with small clean paint brushes.  You can also paint an "M" on the back of the bread.  Toast in toaster, butter and gobble up your monster!  (Dark bread works just as well as light.)

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 818 -- ANTS  ON  A  LOG



 Celery
Peanut butter
Cream cheese
Raisins



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 819 -- BANANA  ROLLS



 1 med. banana
2 tsp. peanut butter
2 pieces white bread

  Peel banana and cut in half.  Cut the crust off the bread.  Spread a thin layer of peanut butter on the bread.  Put 1/2 a banana on each piece of bread.  Wrap the bread around the banana.  The peanut butter will make it stick to the bananas.  Cut into 1 inch slices.

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 820 -- MICROWAVE  CARAMEL  POPCORN



 1 c. brown sugar
1 stick margarine
1/4 c. white corn syrup
1/2 tsp. salt
1/4 tsp. baking soda
3-4 qts. popped corn
1 brown grocery bag

  Combine all ingredients except baking soda and popcorn in 1 quart bowl.  Put in microwave on high 1 minute.  Stir.  Put back for 2 minutes on high.  Stir in soda.  Put popped corn in brown grocery bag.  Pour syrup over corn.  Close bag and shake.  Put bag, closed, in microwave for 1 1/2 minutes.  Take out.  Shake.  Put back for 1 1/2 minutes more.  Add nuts if desired.  Pour in bowl.  Stir as it cools.  Eat or store in closed container.

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 821 -- POTATO  CANDY



 1 med. white potato
1 lb. confectioners' sugar
Peanut butter

  Boil potato, peel and mash thoroughly or put through a sieve.  Stir in sugar to form a stiff dough.  Roll the dough on a lightly floured board or wax paper to 1/4 inch thickness.  Spread generously with peanut butter.  Roll up jelly roll fashion and chill before slicing.

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 822 -- FONDANT



 1 box 10x confectioner's sugar
1/3 c. unsweetened butter
1/3 c. light corn syrup
1 tsp. vanilla extract
Dash salt

  Mix all ingredients until well blended.  Knead on a clean surface until smooth and shiny.  Roll between 2 sheets of waxed paper until 1/3 inch thick.  Cut into desired shapes.  Use spatula to remove to a cookie sheet.  Allow to air dry several hours.  Store in tightly covered container.  Food coloring may be added during first step for color.  Mint extract may also be added at that point if desired.

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 823 -- FACE  MAKE  UP



 1 tbsp. soft shortening (like Crisco)
2 tbsp. cornstarch
Add food coloring of desired color

  Mix together and apply to face.  May want to use cold cream before beginning. Will easily wash off with soap and water.

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 824 -- CLOUD  DOUGH



 6 c. flour
1 c. salad oil
1 c. water
Tempera powder paint

  Mix dry ingredients together including paint powder.  Add oil and water, stir and knead until well mixed.  This dough is very soft and quite oily.  It does not stick to hands but hands will be very oily after playing with this dough. Good for young children who have weak muscles.

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 825 -- PEANUT  BUTTER  PLAYDOUGH



 1 c. honey
1 c. peanut butter
1 c. powdered milk
1 c. oatmeal



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 826 -- SAFE  PLAYDOUGH



 1 env. unsweetened Kool-Aid, any flavor
1 c. all-purpose flour
1/4 c. salt
2 tbsp. cream of tartar
1 c. water
1 tbsp. vegetable oil

  Mix dry Kool-Aid, flour, salt and cream of tartar in medium saucepan.  Stir in water and oil.  Stir over medium heat 3-5 minutes until mixture forms a ball in the center of the pan.

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 827 -- PLAYDOUGH



 3 c. flour
1 1/2 c. salt
6 tsp. cream of tartar
3 c. water
3 tbsp. vegetable oil
Food coloring

  Place dry ingredients into heavy aluminum pan.  Mix liquid.  Add a few drops of mint flavoring.  Blend well.  Cook over moderate heat, stirring constantly, until dough pulls away from pan or until it forms a soft ball in center of pan.

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 828 -- MODELING  GOOP



 2 c. table salt
2/3 c. water
1 c. cornstarch

  Mix and stir salt and water over heat 4-5 minutes.  Remove from heat.  Add cornstarch and 1/2 cup cold water.  Stir until smooth.  Cook until thick.  Store in plastic bag.  This may be colored by adding food color to the cold water. The colors will be nice and bright.  Air dry finished product.  Great for relief maps for older children.

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 829 -- SILLY  PUTTY



  2 tbsp. Sta-Flo liquid strach

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 830 -- MODELING  CLAY



 1 c. cornstarch
2 c. baking soda
1 1/4 c. cold water
Food coloring

  Add food coloring to water and mix well with other ingredients in a saucepan. Cook over medium heat about 4 minutes, stirring constantly until mixture thickens to the consistency of mashed potatoes.  Cover with damp cloth to cool. Knead until smooth.  Objects may be painted after they dry overnight.  Store in airtight container.

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 831 -- BUBBLES



 1 qt. warm water
8 tsp. dishwashing detergent (Dawn,
   Joy, Ajax or Ivory)
2 tbsp. Karo syrup



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 832 -- EDIBLE  FINGERPAINT



 1/2 c. Argo cornstarch
1 sm. pkg. flavored gelatin (like
   Jello), 3 oz. box

  Dissolve the starch in 1 cup cold water.  Add the Jello to 1 cup hot water and stir until dissolved.  Combine the 2 and stir.  Cook while stirring until thick. Cool.

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 833 -- FINGER  PAINT



 1 env. Knox unflavored gelatin
1/4 c. cold water

  Mix together and set aside so it is ready when needed.2:

 In a saucepan mix together: 3/4 c. cold water   Add:  3:

 Cook this starch mixture until it boils and clears.  Stir constantly.  Remove from heat.  Now blend in gelatin.  Add 1/2 cup mild soak flakes or detergent and stir until blended, dissolved and thickened.  Add 4 drops of oil of cloves to keep paint sweet.  Paint may be colored by adding 1 tsp. of tempera powder to 1 cup of paint.  Use on dampened sheet of fingerpaint paper.  Store in containers with tight lid.  This paint will keep quite a while in the refrigerator.

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 834 -- SOAP  PAINT



 1 c. powdered detergent
4 tbsp. liquid starch
Tempera coloring



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 835 -- DO-IT-YOURSELF  SNOW



   Fill a gallon-sized mixing bowl 2/3 full with Ivory Snow soap powder.  Add warm water slowly while beating with an electric mixer at low speed.  Continue adding water and beating until mixture reaches consistency of cake frosting.

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 836 -- CRYSTAL  GARDENS



 4 tbsp. salt
4 tbsp. water
1 tbsp. ammonia
Charcoal
Colored ink



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 837 -- A  RECIPE  FOR  HAPPY  DAYS



 Friendly words
Understanding
Time and patience
Warm personality
Humor

  Measure words carefully.  Add heaping cups of understanding; use generous amounts of time and patience.  Cook at low temperatures - do not boil!  Add lots of warm personality and a dash of humor.  Season to taste with spice of life. Serve in individual molds!

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 838 -- FINGER  PAINT



   Mix flour and salt with a little water to make a paste with the consistency of thick gravy.  Sprinkle in a little food coloring.SOAP FLAKE FINGER PAINT:

 Mix a little water with soap flakes to make a paste and add food coloring if you wish, or use these amounts: 1 c. cold water 3 c. soap flakes Food coloring or powdered paint to color

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 839 -- PLAY  DOUGH



 1 c. flour
1 c. water
2 tsp. cream of tartar
1/2 c. salt
1 tbsp. vegetable oil
Food coloring

  Put all together in a pan.  Cook for 3 minutes, stirring constantly!  Dough will gather on stirring spoon.  Dump onto wax paper.  Cool, knead.  Store in covered container or plastic bag.  This recipe requires no refrigeration and is not sticky.

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 840 -- MODELING  DOUGH



 2 c. table salt
2/3 c. water
1 c. cornstarch
1/2 c. cold water

  Stir salt and 2/3 cup water over heat 4 to 5 minutes.  Remove from heat.  Add cornstarch and cold water.  Stir until smooth.  Cook until thick.  Store in plastic container.  Will not crumble when dry.

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 841 -- CLAY



 1 c. cornstarch
2 c. baking soda (1 lb. box)
1 3/4 c. water

  Combine ingredients.  Cook until thickened to dough like consistency.  Turn mixture out on pastry board and knead.  Keep in plastic bag.  The finished art work may be painted when dry.

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 842 -- BASIC  BREADDOUGH  CRAFT  RECIPE



 4 c. flour
1 1/2 c. warm water
1 c. salt

  Combine the flour and salt in a large mixing bowl and make a well in the center. Pour in about 1 cup of the water, mixing with a fork or with your hands.  Add more water as needed until dough is neither crumbly not sticky.  Place on a lightly floured board and knead until smooth, 5 minutes.  Use only a small amount of dough at a time and wrap the remainder and place in the refrigerator.  Shape breaddough as desired.  Bake on a cookie sheet lined with aluminum foil.  325 degrees for about 1 hour or until dough is hard. Thicker pieces will take longer to bake.  For a shiny finish brush with 1 whole beaten egg after 15 minutes of baking time and again in 15 minutes if a darker finish is desired.  If the dough puffs up while baking make several holes in the puff using a straight pin.  Your items may be painted with acrylic paints or varnished with spray or brush on varnish.  Form your own shapes, shape in the form of rolls and breads, use cookie cutters, make impressions with all sorts of items found around the house...the possibilities are endless.  To make a hole for hanging use a straw to make a hole before baking.  To make hair or fur use a garlic press.  Most of all be creative and enjoy.  This is also a great project for the kids or grandkids this summer.  Have them make special gifts for holidays and birthdays or to give to someone special.

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 843 -- ALPHABET  PRETZELS



   For review in first grade and as they learn new letters in kindergarten, the children could make "Taste Treats" by making alphabet letters which are pretzels.  Dissolve: 1 pkg. dry yeast   Mix: 1 tbsp. sugar 1 tsp. salt   With a large spoon work flour mixture into yeast mixture.  (It may be necessary to add a little more water at this point.)  When about three cups of flour mixture have been worked in, knead on a countertop while working in remaining flour mixture.  Set mixture aside to rise.  (For about 30 minutes or until double in bulk--place out of drafts.)  Divide dough into 18-24 parts.  Shape dough into letters and place on greased pans.  Use mixture of 1 egg slightly beaten plus 1 tbsp. water to "paint" letters.  Sprinkle with coarse-grained salt.  Bake at 425 degrees for 25 minutes or until brown.

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 844 -- CHEESE  CRISPIES



   This is a good recipe for the kids to help with.  They love to make a different shapes and sizes. 1/2 lb. margarine 2 c. flour 2 heaping c. Rice Krispies 1/2 tsp. cayenne pepper (optional) 1/2 tsp. salt   Cream margarine and cheese together.  Add remaining ingredients.  Form into balls or other shapes.  Bake 15 minutes, 350 degrees.  Great for parties.

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 845 -- FINGER  JELLO



 4 env. Knox unflavored gelatin
3 pkgs. (4 oz. each) fruit flavor
   gelatin
4 c. boiling water

  Mix unflavored and flavored gelatin.  Add boiling water.  Stir until completely dissolved.  Pour into 13x9 baking pan.  Chill to firm.  Makes 9 dozen 1 inch blox.

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 846 -- JELLO  IN  MUFFIN  CUPS



 1 pkg. (4 serving size) Jello
3/4 c. boiling water
1/2 c. cold water and ice cubes
1 c. fruit cocktail (drained)

  Dissolve gelatin in boiling water.  Combine water and ice to make one (1) cup. Add to gelatin.  Stir until slightly thickened.  Remove unmelted ice.  Add fruit.  Chill 10 minutes until thickened.  Place foil baking cups in muffin pans.  Spoon gelatin mixture into cups, about 2/3 full.  Chill until firm at least 2 hours.  Serve them right in the cupcake liners.  Makes 6.

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 847 -- NO  BAKE  CHOCOLATE  OATMEAL  COOKIES



 1 1/2 c. sugar
1 stick butter
1/2 c. milk
3 tbsp. baking cocoa

  Combine and cook in a saucepan until mixture comes to a boil.  Boil for 3 minutes.  Remove from heat and stir in: 3 c. oats   Drop by teaspoon onto waxed paper.  Cookies will harden.

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 848 -- NO  BAKE  CHOCOLATE  OATMEAL  COOKIES



 1 1/2 c. quick cooking oats
1/2 c. flaked coconut
1/4 c. chopped walnuts
3/4 c. sugar
1/4 c. milk
1/4 c. Land O Lakes Spread
3 tbsp. unsweetened cocoa
Flaked coconut, if desired

  In medium bowl combine oats, coconut and walnuts; set aside.  In 2 quart saucepan combine sugar, milk, spread and cocoa.  Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes).  Remove from heat.  Stir in oats, coconut and walnut mixture.  Quickly drop mixture by rounded teaspoonfuls onto waxed paper.  Cool completely.  Store in refrigerator. If desired, while cookies are warm, roll in additional coconut.  Yield:  2 dozen.

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 849 -- PEANUT  BUTTER  CREAMS



   Beat: 1/8 tsp. salt 1 tbsp. margarine 1/3 c. peanut butter 1 c. confectioners' sugar 1/2 tsp. vanilla   Stir in:   Shape into little balls.  Roll each ball into 3/4 cup chopped, salted peanuts. Place on waxed paper and refrigerate.

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 850 -- PEANUT  BUTTER  DOUGH



   Great for small ones who will eat dough. 1 c. honey 1 c. powdered milk 1 c. oatmeal Optional, food coloring   Mix.  Make some fun food!

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 851 -- PEANUT  SNACK



 2 c. Cheerios
1 c. peanuts
1 c. raisins
1/2 c. jelly beans, gum drops or M&M's

  1.  In medium bowl mix together with spoon.  2.  Store in jar or plastic container.  Makes 4 cups.

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 852 -- MARTHA'S  PLAY  DOUGH



   Mix: 1/4 c. salt 2 tbsp. cream of tartar   Then add: 1 tbsp. oil 2 tsp. food color   Cook and stir over medium heat for 3-5 minutes until it sticks together in the middle of the pan.  Knead on floured surface for 5 minutes.  Store in airtight container.

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 853 -- PUPPY  CHOW  AND  KITTEN  CHOW



   In large kettle melt together 1 cup smooth peanut butter and 1 (12 oz.) bag of semi-sweet chocolate chips.  Add 1 box of *Crispex cereal and mix until all cereal is covered.  In a large paper grocery bag put 2 cups powdered sugar and add cereal mixture and shake until all cereal separates and is covered.  *For Kitten Chow use Cheerios.

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 854 -- SALT  DOUGH



   This has a sparkly texture.  It is heavy and strong and especially suited for standing pieces, such as plaques or trivets.  Covered and refrigerated, salt dough lasts indefinitely. 2/3 c. water 1 c. cornstarch 1/2 c. cold water Food coloring, tempra or other water base paint   Mix salt and water in pan until quite warm.  Remove from heat.  Mix water and cornstarch together and add to mix in the pan, stirring constantly.  Return pan to stove and stir until mix forms a smooth mass.  Turn out onto a plate and cover with damp cloth until cool.  Work in color, if desired.  Shape on foil covered cookie sheet and let dry several hours in warm oven or days at room temperature.  Smooth edges with nail file.

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 855 -- SILLY  PUTTY



 1 c. Elmers glue
1/2 c. liquid starch
Powdered tempra

  Mix.  If stringy, add glue.  If sticky, add starch.  *This does not stick to       clothing.

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 856 -- SUGAR  BEAR  SQUARES



 1/4 c. margarine
1 pkg. (10 or 10 1/2 oz.) reg. or
   miniature marshmallows
6 c. Post Super Golden Crisp cereal
   (or use 3 c. each cereal and popped
popcorn)
1/2 c. peanuts (optional)

  Melt margarine in saucepan over low heat.  Add marshmallows; stir until melted. Remove from heat.  Add cereal and peanuts; toss to coat well.  Press firmly into greased 13x9 inch pan.  Chill 1 hour.  Cut unto squares.  Store in cool place. Makes 24 squares.  For microwave, melt margarine in large microwavable bowl at HIGH 45 seconds. Add marshmallows; toss to coat.  Cook uncovered 1 minute or until marshmallows are smooth when stirred.  Continue with recipe above.

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 857 -- YABBA-DABBA-DO  SQUARES



 1/4 c. margarine
6 c. Post Fruity Pebbles Cereal*
1 pkg. (10 or 10 1/2 oz.) reg. or
   miniature marshmallows

  *Or use Cocoa Pebbles Cereal and add 1/3 cup creamy peanut butter with the margarine.  Melt margarine in saucepan over low heat.  Add marshmallows; stir until melted. Remove from heat.  Add cereal; toss to coat well.  Press firmly into greased 13x9 inch pan.  Chill 1 hour.  Cut into squares.  Store in cool place.  Makes 24 squares.  For microwave, melt margarine in large microwavable bowl at HIGH 45 seconds. Add marshmallows; toss to coat.  Cook uncovered 1 minute or until marshmallows are smooth when stirred.  Continue with recipe above.

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 858 -- TAFFY  CRUNCH  POPCORN



 12 qts. popped corn
1 lb. Spanish peanuts (3 c.)
2 c. butter
2 boxes (1 lb. each) brown sugar
1/2 c. dark corn syrup
1/2 c. molasses
1 tsp. salt
2 tsp. vanilla

  Turn popcorn into very large container/peanuts.  In large 5 quart saucepan melt butter.  Stir in brown sugar, corn syrup, molasses and salt.  Bring to boil over medium heat stirring constantly.  Boil 5 minutes.  Remove.  Stir in vanilla.  Gradually pour over popped corn and peanuts, mixing well.  Turn into shallow pan.  Bake in preheated 250 degree oven 1 hour.  Stir every 15-20 minutes.  Remove from oven.  Turn out onto waxed paper.  Store in plastic bags after cooling.  Yields 10-12 quarts.

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 859 -- BUTTERMILK  CORNBREAD



 1 1/2 c. cornbread quick mix
1 1/2 c. buttermilk
1 beaten egg
2 tbsp. vegetable oil

  Combine all ingredients; stir well.  Grease an 8 inch cast iron skillet, muffin pans, or corn stick pans; heat in a 425 degree oven for 5 minutes or until very hot.  Pour batter into hot skillet or pans.  For cornbread loaf, bake in skillet at 425 degrees for 25 to 30 minutes or until golden.  For muffins, bake at 425 degrees 20 to 25 minutes or until golden.  For corn sticks, bake at 425 for 12 to 15 minutes or until golden.  Yield:  1 loaf, 1 dozen muffins, or 14 to 16 corn sticks.

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 860 -- GOLDEN  HUSH  PUPPIES



 2 c. self-rising cornmeal
1 sm. onion (finely chopped)
3/4 c. milk
1 egg (slightly beaten)
vegetable oil or shortening

  Combine cornmeal and onion; add milk and egg, stirring well.  Carefully drop batter by tablespoonfuls into deep hot oil (370 degrees); cook only a few at a time, turning once.  Fry until hush puppies are golden brown (3 to 5 minutes.) Drain well on absorbent towels.  Makes 2 dozen.

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 861 -- BUTTERMILK  HUSH  PUPPIES



 1 c. self-rising flour
1 c. self-rising cornmeal
1/4 c. sugar
1 tsp. salt
1 c. chopped onion
1 egg (beaten)
3/4 c. buttermilk
vegetable oil

  Combine first 7 ingredients; mix well.  Carefully drop batter by level tablespoonsful into deep hot oil (370 degrees); cook only a few at a time, turning once.  Fry 3 minutes or until hush puppies are golden brown.  Drain well on paper towels.  Yield:  about 2 1/2 dozen.

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 862 -- HUSH  PUPPIES



 1 c. self-rising cornmeal
1 tsp. sugar
1 tbsp. self-rising flour
1/2 c. buttermilk
4 tbsp. minced onion
1 tbsp. cooking oil
1 egg

  Mix all ingredients.  Drop by spoonfuls in grease heated to 350 degrees.  Cook until golden brown.  Drain on paper towel.  Serve hot.  Makes 12 hush puppies.

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 863 -- PUMPKIN  BREAD



 3/4 c. Mazola oil
1 c. sugar
2 eggs and 1 egg yolk
1 c. pumpkin
1 1/2 c. flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. cinnamon
1 pkg. coconut cream pie filling
1/2 c. chopped nuts

  Combine oil, sugar, and eggs.  Add pumpkin.  Sift flour, soda, salt, nutmeg, baking powder, cinnamon.  Add pie filling and nuts.  Bake at 325 degrees for 1 hour.Icing:

 Brown 2 tablespoons butter in a saucepan.  Take off heat.  Stir in 1 cup confectioners sugar and 4 to 6 tablespoons milk.  Stir and pour over bread.

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 864 -- REFRIGERATOR  BRAN  MUFFINS



 5 c. flour
3 c. sugar
15 oz. box Raisin Bran
5 tsp. baking soda
1 c. oil
salt
4 eggs
4 c. buttermilk

  Thoroughly combine flour, soda, salt, Raisin Bran and sugar.  Add other ingredients.  Mix well.  Cover and refrigerate (may be stored for up to 4 weeks).  To bake, fill tins 2/3 full.  Bake at 375 degrees for 15 to 18 minutes or until toothpick comes out clean.

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 865 -- ZUCCHINI  BREAD



 3 eggs (beat until light and fluffy)
1 c. salad oil
2 c. grated zucchini
2 c. sugar
1 tsp. vanilla

  Mix the above well.  Mix together: 1 tsp. baking soda 1 tsp. salt 1/4 tsp. baking powder 2 tsp. cinnamon 1 c. nuts 1 c. raisins   Add wet ingredients.  Bake for 1 hour at 350 degrees.

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 866 -- PUMPKIN  ROLLS



 3/4 c. flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. salt
3 eggs, slightly beaten
1 c. sugar
2/3 c. pumpkin
1 c. chopped walnuts

CREAM CHEESE FILLING:

 Beat together 1 cup powdered sugar, 1 (8 oz.) package cream cheese, softened (I use Philadelphia light), 6 tablespoons butter, 1 teaspoon vanilla.  Beat until smooth.  Preheat oven to 375 degrees.  Line a 10x15x1 inch pan with waxed paper.  Grease and flour wax paper.  Beat eggs and sugar in large bowl until thick and fluffy.  Beat in pumpkin.  Add dry ingredients.  Pour into prepared pan.  Spread evenly with rubber spatula. Sprinkle with nuts.  Bake for 15 minutes or until center springs back when lightly touched.  Loosen cake around edges with a knife, invert onto a clean damp cloth (towel) dusted with powdered sugar.  Peel off waxed paper, trim 1/4 inch from all sides.  Roll up cake and towel together from short side.  Cool completely.  Unroll.  Spread with filling.  Roll again without towel.  Refrigerate until ready to serve.

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 867 -- INDIAN  FRY  BREAD  (POW  WOW  SPECIAL--TACOS)



 5 c. flour
5 tsp. baking powder
1/2 tsp. salt
1 lb. grated sharp Cheddar cheese
Vegetable oil
Water to be able to handle (mixable)
1 lb. hamburger
2 lg. tomatoes, chopped fine
1 lg. onion, chopped fine
Salt and pepper to taste
1 lg. can refried beans
1/2 lettuce head, shredded
Salsa to taste

  Get oil real hot (donut hot).  Mix flour mixture until workable by adding water in small amounts.  Make into large ball.  Let stand 20 minutes.  Take small soft ball size pinches off.  Roll in floured surface by hand.  Play with dough ball until large saucer size (or use rolling pin).  Drop rolled piece in hot oil until golden brown.  Drain on paper towels.  Put refried beans on, hamburger, lettuce, tomatoes, cheese.  Salt and pepper to taste.  LEFTOVER BREAD FOR BREAKFAST:  Reheat in microwave.  Sprinkle on cinnamon/sugar combination or put on butter and honey.  Great morning pick me up.

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 868 -- BUTTER  PECAN  ROLLS



 1 pkg. yeast
1/4 c. water
1 c. milk, scalded
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
3 1/4 to 3 1/2 c. sifted flour
1 beaten egg

  Soften yeast in warm water.  Combine hot milk, shortening, sugar and salt; cool to lukewarm.  Add 1 cup of the flour; beat well.  Beat in softened yeast and egg.  Gradually add remaining flour to form soft dough, beating well.  Brush top lightly with soft shortening.  Cover and let rise in warm place until double, 1 1/2 to 2 hours.  Punch down; turn out on lightly floured surface and divide dough in half.  Roll each piece in 8x12 inch rectangle.  Brush with 2 tablespoons melted margarine.  Combine 1/2 cup sugar, 2 teaspoons cinnamon; sprinkle half over each rectangle. Roll long edge in jelly roll fashion.  Seal edge.  Cut each roll in 8 (1 1/2 inch) slices.TOPPING:

 In each of two 9 1/2 x 5 x 3 inch metal loaf pans, mix 1/2 cup brown sugar, 1/4 cup margarine, 1 tablespoon light corn syrup.  Heat slowly, stirring until blended.  Remove from heat and sprinkle with 1/2 cup pecans in each pan.  Top with 8 rolls, cut side down.  Cover, let rise until double, 45 minutes.  Bake 25 minutes in 375 degree oven.  Cool 2 or 3 minutes and invert on rack.  Remove pan.

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 869 -- KENTUCKY  SPOON  BREAD



 1 stick margarine
1 (8 oz.) pkg. corn muffin mix
1 (8 oz.) can whole kernel corn,
   drained
1 (8 oz.) can cream style corn
1 c. sour cream
2 eggs

  Preheat oven to 350 degrees.  Butter and preheat 1 1/2 quart baking dish.  Melt butter and combine with muffin mix.  Add both cans of corn and sour cream.  Add slightly beaten eggs.  Stir mixture and pour into baking dish.  Bake for 35 minutes or until tester comes out clean.  Serve with a large spoon.

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 870 -- POTATO  REFRIGERATOR  ROLLS



   Blue Ribbon Winner, 1966 Ventura County Fair 1 pkg. active dry yeast 2/3 c. sugar 1 1/2 tsp. salt 2/3 c. soft shortening 2 eggs 1 c. lukewarm mashed potatoes 7 to 7 1/2 c. sifted flour   Measure water into mixing bowl.  Add yeast, stirring to dissolve.  Stir in sugar, salt, shortening, eggs, and potatoes.  Mix in with hands until dough is easy to handle the flour.  Turn onto floured board and knead until smooth and elastic, 8 to 10 minutes.  Place greased side up in greased bowl.  Cover with damp cloth; place in refrigerator overnight.  About 2 hours before baking, shape dough into rolls.  Cover and let rise until double, 1 1/2 to 2 hours.  Bake at 400 degrees for 12 to 15 minutes.  Makes 4 dozen rolls.

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 871 -- DATE  NUT  BREAD



 1 c. pitted dates, chopped fine (24
   dates)
1 tbsp. butter
1 tsp. soda
1 c. boiling water
2/3 c. sugar
1 beaten egg
1 tsp. cream of tartar
1/2 c. chopped nuts
1 tsp. vanilla
1 1/2 c. flour (generous amount)

  Place dates, butter, soda, and water in a mixing bowl.  Let stand to cool.  Add sugar, egg, cream of tartar, nuts, vanilla, and flour.  Mix until blended.  Pour into well-greased loaf pan.  Bake at 350 degrees for approximately 1 hour.

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 872 -- DILL  BREAD



 1 yeast cake, softened in 1/4 c. warm
   water
1 c. creamed cottage cheese
1/3 stick butter
2 tbsp. sugar
1 tbsp. instant minced onion
2 tsp. dill seed
1 tsp. salt
1/4 tsp. soda
1 egg, unbeaten
2 1/4 to 2 1/2 c. plain flour

  Heat cottage cheese and butter in double boiler to lukewarm.  Combine all ingredients, except flour, in large bowl.  Mix, add flour gradually to form stiff dough.  Cover and let rise for 50-60 minutes in a warm place.  Then stir down dough and turn into a well-buttered loaf pan.  (I prefer to use two (1 pound) loaf pans as it is easier to slice than for 1 large loaf.)  Let rise for 30-40 minutes until again doubled in size.  Bake at 350 degrees for 35-40 minutes until golden brown.  Makes wonderful sandwiches.  After baking, it freezes nicely.

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 873 -- HOMEMADE  BISCUIT  MIX



 9 c. flour, sifted
1/3 c. baking powder
4 tsp. salt
2 1/2 tsp. cream of tartar
2 c. Crisco

  Stir baking powder, salt and cream of tartar into flour.  Sift together twice into large bowl.  Cut in Crisco until mix has consistency of cornmeal.  Will keep 6 weeks in covered container.  Use as Bisquick.

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 874 -- BANANA  BREAD



 Scant 1/2 c. shortening
1 c. sugar
2 eggs, beaten together
1 c. crushed bananas
1 tsp. baking powder
2 c. flour
1 c. nut meats

  Mix in order given.  Bake in loaf pan at 325 degrees for 45 minutes.  Other fruits, such as figs, dates, etc., may be used.

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 875 -- MEXICAN  SPOON  BREAD



 1 (1 lb.) can cream style corn
3/4 c. milk
1/3 c. melted shortening
2 eggs, slightly beaten
1 c. cornmeal
1/2 tsp. soda
1 tsp. salt
1 (4 oz.) can green chiles, chopped
1 1/2 c. shredded Cheddar cheese

  Mix all ingredients except chiles and cheese in order given above (wet ones first, then dry ones).  Pour half of batter into greased 9x9 inch square baking pan and spread with peeled green chiles and half the cheese.  Spread remaining batter on top and sprinkle with remaining cheese.  Bake 45 minutes in a hot 400 degree oven.  Remove from oven and let it cool just enough to set a little before cutting into serving pieces.  Serves 8.

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 876 -- WHOLE  WHEAT  HONEY  BREAD



 2 pkgs. active dry yeast
2 1/2 c. warm (110 to 115 degree)
   water
2/3 c. nonfat dry milk powder
1 1/2 c. all-purpose flour
1 1/2 tsp. salt
1/2 c. cooking oil
1 egg
5 to 5 3/4 c. whole wheat flour

  In a large bowl, dissolve yeast in warm water.  Stir in nonfat dry milk powder and all-purpose flour.  Combine oil, honey and egg.  Add to yeast mixture.  Beat well by hand.  Stir in as much of whole wheat flour as you can mix with a spoon. Turn out on lightly floured surface.  Knead in enough whole wheat flour to make a stiff dough.  Continue to knead 5 to 8 minutes until smooth and elastic.  Place in large greased bowl, turning once to grease surface.  Cover, let rise in warm place about 1 hour.  Punch down on floured board, divide in half.  Shape into 2 loaves.  Place in 2 greased 9x5x3 inch loaf pans.  Cover and let rise 45 minutes until nearly doubled.  Bake in 350 degree oven for 35 to 40 minutes or until loaves sound hollow when tapped.  Turn out on wire rack.

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 877 -- ORANGE  BREAD



 Peel of 1 lg. orange, cut fine
1/2 c. water
1/4 tsp. salt
1/2 c. sugar

  Simmer until peel is tender, about 10 minutes.  When cool, add milk to the cooked peel to make 1 1/2 cups liquid.  Add to the above 1 well-beaten egg and 2 cups flour, sifted with 2 1/2 teaspoons of baking powder.  Mix well and pour in a greased 9x5 inch loaf pan.  Bake at 350 degrees for 50-60 minutes.

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 878 -- APRICOT-WALNUT  TEA  BREAD



 1 c. dried apricots (about 1/4 lb.)
1 1/2 c. boiling water
1 c. walnuts
2 1/2 c. sifted all-purpose flour
3 tsp. double-acting baking powder
1/2 tsp. salt
1 egg
1/2 tsp. vanilla extract
1 c. sugar
1/4 c. salad oil

  Prepare the fruits and nuts; using scissors, snip the dried apricots in small pieces.  Add boiling water; let cool.  Preheat oven to 350 degrees.  Sift flour, baking powder, salt.  In bowl, combine egg, vanilla, sugar and oil.  Beat until well blended. Gradually add apricot mixture.  Continue beating.  Add flour mixture all at once.  Beat until smooth.  Stir in nuts.  Turn batter into greased 9x5x3 inch loaf pan.  Bake 60-65 minutes.BANANA TEA BREAD:

 Use same recipe, substituting 1 1/4 mashed ripe banana and 1/2 cup milk for dried apricots and boiling water.

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 879 -- BUTTERMILK  BISCUITS



   A County Fair winner several times. 2 1/2 tsp. baking powder 1 tsp. salt 1/4 tsp. baking soda 1/3 c. shortening 3/4 c. buttermilk   Sift together flour, baking powder, salt and soda; cut in shortening until mixture resembles coarse crumbs.  Add buttermilk all at once.  Stir until dough follows fork around bowl.  Turn onto lightly floured board; knead 8 to 10 times. Roll 1/2 inch thick.  Cut with 2 1/4 inch cutter.  Makes about 1 dozen.  Put biscuits on an ungreased sheet or skillet.  Brush tops with butter, bake at 450 degrees for about 15 minutes.  I always double this recipe, and to make them more attractive, I cut them out with a scalloped cookie cutter.  When in a hurry, I roll the dough as directed and cut into squares to save time.

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 880 -- INDIAN  FRIED  BREAD



 3 c. flour
4 tsp. baking powder
1 tsp. salt
1 c. milk

  Mix in bowl; roll on floured surface to 1-inch thickness, cut into 4-inch squares.  Heat shortening or oil in saucepan and fry on both sides until brown.  From Quapaw Tribe of Oklahoma.

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 881 -- HOT  BLUEBERRY  BREAD



 2 eggs
1 c. sugar
1 c. milk
1/4 c. butter, melted
3 c. flour
1 tsp. baking powder
1 tsp. salt
2 c. fresh blueberries
2 tbsp. flour

  Combine eggs and sugar in large bowl; beat until blended well.  Add milk and butter, mix.  Combine flour, baking powder and salt; add to liquid ingredients, stir until all moistened.  Combine berries and 2 tablespoons flour; stir well to coat berries and fold into batter.  Spoon into 2 greased and floured loaf pans.  Bake 1 hour at 350 degrees.

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 882 -- MUFFINS



 2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 or 2 eggs
2 tbsp. sugar
1 c. milk
4 tbsp. melted butter

  Use up to 1/2 cup sugar to make sweeter muffins.  Mix and sift dry ingredients. Beat eggs until light, add milk and butter and add to flour mixture all at once. Stir only enough to dampen flour.  Drop by spoonfuls into buttered muffin pans until 2/3 full, and bake 15 to 20 minutes in 400 degree oven.  Makes 12 muffins.

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 883 -- PULL  APART  BREAD



 20 Rhodes frozen dinner rolls
1 sm. pkg. butter pecan instant
   pudding
1/2 c. butter, melted
1/2 c. brown sugar, melted

  Place rolls in ungreased bundt pan and sprinkle pudding over top.  Pour butter and sugar mixture over top.  God to bed!  Let rise 6 1/2 hours.  Bake at 350 degrees for about 20 minutes.  Cool in pan 20 minutes or it will fall apart.

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 884 -- ZUCCHINI  BREAD



 2 c. sugar
1 c. oil
2 tsp. vanilla
3 eggs
3 c. flour
1/4 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
2 c. chopped zucchini
1 c. chopped nuts

  Mix the first 4 ingredients until blended.  Add remaining ingredients.  Pour into greased and floured loaf pans.  Bake at 350 degrees for 50 minutes.  Makes 2 large or 3 small loaves.

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 885 -- PINEAPPLE  BREAKFAST  BREAD



 2 c. all-purpose flour
2 to 3 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
2 tbsp. butter or margarine
1/2 (8 1/4 oz.) can crushed
   pineapple; use remaining 1/2 for
   spread
1/4 c. buttermilk

  In mixing bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt.  Cut in butter until coarse crumbs.  Add undrained pineapple and buttermilk, mix until it holds together.  Turn dough out onto lightly floured surface.  Knead for 2 minutes.  Shape dough into a 6-inch circle, transfer dough to an 8-inch greased round cake pan.  Score the top in quarters.  Bake at 375 degrees for 30-35 minutes.  Serve warm with pineapple cream cheese spread.

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 886 -- PUMPKIN  BREAD



 3 c. sugar
4 med. eggs
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
3 1/3 c. flour
2 c. pumpkin (fresh or canned)
1 c. oil
1 1/2 tsp. salt (optional)
2 tsp. baking soda
2/3 c. water
1 c. chopped walnuts

  Combine all ingredients in large mixing bowl, blending thoroughly.  Pour into prepared loaf pans and bake at 350 degrees for 1 hour or until cake tester or knife comes clean when inserted in middle of loaves; tester will pull out slightly moist.  Allow loaves to cool in pans for 10 to 15 minutes, then turn out on bread board and cool completely.  Breads keep very well refrigerated and can be frozen.  Makes an excellent breakfast, sliced and toasted; also as holiday gifts.  SUGGESTED SUBSTITUTIONS:  Use 2 cups mashed bananas, unsweetened applesauce, or 1 package fresh cranberries.

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 887 -- GRAMMA'S  PUMPKIN  BREAD



 3 c. sifted flour
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
1 tsp. allspice
2 c. sugar
2 c. canned pumpkin
4 eggs, beaten
1 1/4 c. vegetable oil
1/2 c. walnuts

  Sift first 6 ingredients together, mixing well.  Add beaten eggs and oil, mixing well.  Add pumpkin and nuts, mix well.  Bake in 2 loaf pans at 350 degrees for 1 hour.

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 888 -- ZUCCHINI  MUFFINS



 4 eggs
1 1/2 c. sugar
1 tbsp. vanilla
1/2 c. vegetable oil
2 c. zucchini, grated
1 tsp. plus a pinch of cinnamon
1 tbsp. baking soda
1 tsp. salt
1/2 c. nuts (optional)

  Beat nuts until frothy.  Add sugar, vanilla and oil, beat until lemon colored and thick.  Stir in zucchini, flour, cinnamon, soda and salt.  Beat for 5 minutes.  Fold in nuts, pour into greased and floured muffin tins or paper muffin cups.  Bake at 350 degrees for 20-25 minutes.  Batter may be made up and kept for up to 3 days.  Color will darken as time passes.

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 889 -- BUBBLE  BREAD



 1 pkg. frozen rolls (25 each)
1 c. melted oleo
1 c. plus 2 tbsp. brown sugar
2 tbsp. cinnamon
1 c. chopped pecans

  At night, put frozen rolls in a greased bundt pan.  Melt oleo.  Add brown sugar and cinnamon.  Stir until dissolved.  Add nuts.  Pour over frozen rolls.  Cover pan with towel.  In the morning, bake at 350 degrees for 25-30 minutes.

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 890 -- PORK  AND  BEAN  BREAD



 1 c. raisins
1 c. boiling water
3 eggs
1 c. oil
2 c. sugar
3 c. flour
1 (16 oz.) can pork and beans
1 tsp. cinnamon
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla

  Mix raisins with boiling water; stir and set aside.  Beat eggs, oil, sugar and pork and beans until beans are broken.  Add flour and rest of dry ingredients to bean mixture.  Add vanilla.  Pour batter into 3 well-greased loaf pans.  Bake at 325 degrees for 50-60 minutes.

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 891 -- APPLESAUCE  LOAF



 1/2 c. margarine
1 c. sugar
1 egg
1 1/2 tsp. baking soda
2 c. flour
1/2 c. chopped walnuts
1/2 tsp. ground cloves
1 tsp. cinnamon
1/2 c. raisins
1 1/4 c. applesauce
1/2 tsp. salt
3/4 tsp. nutmeg

  Cream margarine and sugar.  Beat in egg.  Stir together flour and spices. Gradually add to creamed mixture.  Beat applesauce into batter.  Stir in raisins and nuts.  Pour into greased 9 x 5 inch loaf pan.  Bake at 350 degrees for 1 hour.  Cool in pan for 10 minutes.  Remove from pan.  Cool on rack.  Sprinkle with powdered sugar.

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 892 -- SWEDISH  RYE  LOAVES



 2 1/2 c. rye flour,
     (lightly spoon
     flour into measuring
     c. then level off)
2 pkgs. dry yeast
1/3 c. firmly packed brown sugar
1 tbsp. salt

  Combine all ingredients into large mixing bowl and blend.  In saucepan heat 2 cups water, 1/4 cup molasses, 1/4 cup butter or margarine until very warm (120 to 130 degrees).  Add to flour mixture, blend until moistened, beat two minutes. Stir in 3 1/2 to 4 cups flour to form a sticky dough.  Knead dough, adding 1/2 to 1 1/2 cups flour until dough is smooth, pliable, and no longer sticky (about 5 minutes).  Place dough in greased bowl, cover.  Let rise in warm place until light and not quite double in size, about 45 to 60 minutes.  Grease two 9 x 5 inch loaf pans.  Punch down dough, divide into two parts.  Shape into rectangular loaves to fit pans.  Cover, let rise in warm place until light, but not quite double in size (30 to 40 minutes).  If desired brush loaves with beaten egg before baking. Bake at 375 degrees for 25 to 35 minutes, until loaf sounds hollow when lightly tapped.  Immediately remove from pans and cool.

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 893 -- FABULOUS  FLEXNER  BREAD



 All-purpose flour
2 tsp. salt
2 tbsp. sugar
Lard
1 c. fluffy riced potatoes at room
   temp.
1 pkg. dry yeast
1 1/2 to 1 2/3 c. warm water
Melted butter

  Mix 6 cups flour, salt and sugar.  Add 1/4 cup lard and work with fingers as for pie crust.  Add potatoes prepared thusly, (use only old potatoes) boil large potato in jacket, peel while hot, put through ricer.  Measure 1 cup lightly, do not pack cup.  Spread out on platter and cool.  Add to flour and lard mixture.  Sprinkle yeast on 1/2 cup warm water, let set 5 minutes then stir and mix well. Add to other ingredients with the remaining water, kneading dough until it holds together but not dry.  Place 1/4 cup flour on bread board.  Knead with all the strength you have 5 to 10 minutes, turning and pounding it in approved fashion.  (There is no short cut here.)  When dough gets smooth and satiny looking and no longer sticks to your hands, it is kneaded enough.  Form ball and place in well-greased large bowl, roll ball around in bowl to coat.  Cover with towel and place in warm place free from drafts.  Let rise until light (sometimes blisters form in top.)  test by placing finger in dough; if indentation remains, the dough has risen enough, roughly 1 1/2 to 2 1/2 hours.  To make 2 loaves use 9 x 5 x 3 inch pans, 3 loaves use 7 1/2 x 3 1/2 x 2 1/2 inch pans.  Punch down dough; divide into desired loaves.  On floured board roll each piece to fit buttered pan.  Press into pans.  Dough should come up to the edges. Brush the loaves with butter or whole beaten egg.  Cover pans with towels and place in warm, draft-free place.  Let rise until light (dough looks stretched as if it would burst if pricked when it has sufficiently risen.)  Takes about 45 minutes to 1 hour.  Preheat oven to 425 degrees.  Bake 15 to 20 minutes or until tops are golden. Reduce heat to 325 degrees and bake 10 to 15 minutes longer.  Turn loaves onto rack and butter if you like.

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 894 -- ZUCCHINI  BREAD



 3 eggs
1 c. vegetable oil
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. vanilla
3 c. flour
2 c. shredded unpared zucchini
1/4 c. milk
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1/8 tsp. cloves
1/2 tsp. ground nutmeg
1 c. chopped walnuts

  Measure all ingredients except flour, zucchini, walnuts and milk into large bowl.  Beat 1/2 minute on low speed scraping sides of bowl constantly until smooth - about 1 minute.  Stir flour gradually into mixture.  Stir in zucchini, walnuts and milk.  Pour batter into greased and floured bread pans.  Bake until wooden toothpick inserted in center comes out clean (about 1 hour), at 350 degrees.

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 895 -- PUMPKIN  BREAD  LOAF



   Cream until fluffy: 1/2 c. vegetable oil 1 1/2 c. granulated sugar 1 1/2 c. mashed pumpkin   Sift together: 1 tsp. baking powder 1 tsp. baking soda 3/4 tsp. salt   Add: 1 tsp. nutmeg, if desired 1/2 c. raisins 1/2 c. chopped nuts 1 tsp. cloves   Grease and flour 2 loaf pans.  Divide batter into each.  Bake at 350 degrees for 1/2 hour.  Insert toothpick to check if finished.  Can be eaten plain, buttered, or with cream cheese.

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 896 -- PUMPKIN  BREAD



   Beat together: 3 c. sugar 1 c. oil 1 tsp. cinnamon 4 eggs 1 1/2 tsp. salt   Add: 2 tsp. baking soda 2/3 c. water 3 c. flour   Grease and flour 4 one pound coffee cans.  Fill equally.  Bake at 350 degrees for 1 hour.  Cool 10 to 15 minutes.  Shake from cans.  Serve with cream cheese.

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 897 -- FRENCH  BREAKFAST  PUFFS



 1/3 c. shortening
1 egg
1/2 tsp. salt
1/2 c. milk
1 tsp. ground cinnamon
1 1/2 c. flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. ground nutmeg
1/2 c. sugar
1/2 c. margarine/butter

  Heat oven to 350 degrees.  Grease muffin tin.  Mix shortening, 1/2 cup sugar and egg.  Stir in flour, baking powder, salt, and nutmeg, alternately with milk. Fill muffin tins about 2/3 full.  Bake until brown, 20 to 25 minutes.  Mix other half cup sugar and cinnamon.  Immediately after baking, roll puffs in melted margarine or butter, then in sugar-cinnamon mixture.

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 898 -- CHEESE  LOAF



 1/4 c. butter, softened
2 tsp. poppy seed
3 tbsp. prepared mustard
1/2 Bermuda onion, diced
1 loaf unsliced bread (French or
   Italian)
1/2 lb. American cheese
4 or more slices of bacon

  Mix butter, poppy seed, mustard and onion.  Cut bread diagonally 1/2 inch - almost through.  Spread mixture between cuts - reserve 2 tablespoons of mixture. Place slice of cheese in each cut.  Spread reserved mixture over outside of the loaf.  Press the loaf together.  Arrange bacon on top of the loaf.  Wrap in foil.  Place in a shallow loaf pan.  Heat at 350 degrees until cheese melts and bacon bakes.

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 899 -- CINNAMON  ROLLS



   I give you two ways to form the rolls; makes 8 very large rolls or 25 standard rolls. 1/2 c. sugar 1/2 c. vegetable oil 1/2 c. mashed potatoes, unseasoned 1 egg 1 1/2 tsp. salt 3 env. active dry yeast 3 tbsp. dry milk powder 3 c. unbleached all-purpose flour 2 1/2 to 3 c. bread flour 1/2 c. butter, softened 1 1/4 c. brown sugar 3 tbsp. cinnamon FROSTING:
1 c. butter, softened
4 tbsp. flour
2 c. confectioners' sugar
Dash of salt
2 tsp. vanilla extract

  In a large bowl, place the warm water, sugar, oil, potatoes, eggs, salt, and yeast and mix thoroughly.  Add the milk powder and the all-purpose flour; beat for 3 minutes.  Gradually add the bread flour and when the dough is workable, transfer to a lightly floured board (or use the dough hook attachment on your electric mixer) and knead for 10 minutes.  Grease a large, deep bowl with vegetable shortening; form the dough into a smooth ball and place in the bowl. Using your hands, grease the top of the dough.  Cover with a towel and allow dough to rise in a warm place until it has doubled, about 2 hours.  Punch dough down very thoroughly to break up any air bubbles.  Again form into a smooth ball, place in the re-greased bowl, turning it over so the top of the dough is also greased.  Cover, and let rise for 1 hour.  Punch dough down again, then transfer to a lightly floured surface.  Roll out to a rectangle 15 x 12 inches -- it should be about 2 inches thick.  Spread the dough with the softened butter.  In a small bowl, mix the brown sugar with the cinnamon.  Sprinkle it over the butter.  TIGHTLY roll dough up from the long side.  If the roll has stretched out longer than 16 inches, pat the ends towards the center to make a fat 16 inch roll.  With a serrated knife, cut the roll using a sawing motion into eight 2 inch rolls.  Place slices cut side up, 1 1/2 inches apart, in two greased 10- inch square pans that are at least 2 inches deep.  Cover with tea towel and allow the dough to rise in a warm place for 1 hour.  Preheat the oven to 325 degrees.  Bake the rolls for 10 minutes, then raise the oven temperature to 350 degrees and bake 5 minutes longer.  Remove from the oven and invert pans onto wax paper lined wire racks.  Allow rolls to cool completely.  To make frosting:  In a mixer bowl, place the softened butter, flour, salt, confectioners' sugar and vanilla.  Beat until blended, then use to frost the tops of the cooled rolls.  NOTE:  For smaller rolls, after the second rise, divide the dough into thirds. Roll out one-third at a time to a 12 x 8 inch rectangle.  Spread each with about 1 1/2 tablespoons of the butter mixture and sprinkle each with about 1/2 cup brown sugar and 1/2 tablespoon of the cinnamon mixed together.  Tightly roll each third up from the short side.  Cut into nine 1 inch slices.  Place slices cut side up, 1 inch apart, in 3 greased 8 or 9 inch pans.  Cover and let rise for 1 hour.  Bake as above.  NOTE:  I like may rolls warmed in the microwave for about 5 seconds.

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 900 -- SARA'S  DOUGHNUTS



 1 cake yeast
1 c. lukewarm water
1 c. warm potato water
1 c. mashed potatoes
1 c. sugar

  Blend with slotted spoon, let set 2 to 3 hours.  Add: 1 c. granulated sugar 2 c. lukewarm water 1 tsp. salt 1 c. Crisco 15 to 16 c. flour   Grease bowl and top of dough -- let set overnight or at least 5 hours.  Punch dough down - knead 10 minute son floured board.  Can be made into cinnamon rolls or doughnuts.  Cut into shape 1/4 to 1/3 inch thick.  Let raise 1 1/2 hours. Fry until golden brown on each side.  Makes about 6 dozen doughnuts.

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