Life here is still a mess. But neglecting me hasn’t changed anything except make me even more miserable. So I’m working on shoving things back in place for myself. Recipe posts for Saver is an easy way to get back into blogging.
Rich White Bread
- 1 cup milk
- 2 tbls. sugar
- 2 tsp. salt
- 2 tbls. shortening
- 2 pkgs. active dry yeast
- 1/2 cup warm water (110 to 115-ish – just not hot)
- 2 eggs
- 5 1/2 to 6 cups flour
— Put shortening and milk in pan and heat till shortening is melted. Add sugar and salt. Let cool to lukewarm.
— Sprinkle yeast on warm water and stir to dissolve. Add yeast, eggs and 2 3/4 c. flour to milk mixture. Beat with a spoon until batter is smooth and sheets off spoon. Or beat with electric mixer at medium speed until smooth, about 2 minutes, scraping bowl occasionally.
— Add enough remaining flour, a little at a time, first with spoon and then with hands, to make a dough that leaves sides of bowl. Turn onto lightly floured board, cover and let rest 10 minutes.
— Knead until smooth and elastic, 8 to 10 minutes. Round up into a ball and place in lightly greased bowl; turn dough over to grease top. Cover and let rise in a warm place until doubled, 1 – 1 1/2 hours.
— Punch down, cover and let rise until almost doubled, about 30 minutes. Turn onto board and shape into a ball; divide in half. Shape into loaves and place in 2 greased 9 x 5 x 3″ loaf pans. Cover and let rise in warm place until dough reaches top of pan on sides, fills corners and top is rounded above pan.
— Bake at 400 degrees 30 to 40 minutes, or until golden brown. Place on wire racks and cool away from drafts. Makes 2 loaves.
Old-Fashioned Oatmeal Bread
- 2 c. milk
- 2 c. quick rolled oats, uncooked
- 1/4 c. brown sugar, firmly packed
- 1 tbls. salt
- 2 tbls. shortening
- 1 pkg. active dry yeast
- 1/2 c. warm water
- 5 c. flour (about)
- 1 egg white
- 1 tlbs. water
- extra rolled oats
— Warm milk and shortening in pan till shortening melts. Add 2 c. oats, brown sugar, and salt. Remove from heat and cool to lukewarm.
— Sprinkle yeast on warm water; stir to dissolve.
— Add milk mixture and 2 c. flour to yeast. Beat with electric mixer on medium speed, scraping the bowl occasionally, 2 minutes. Or beat with spoon until batter is smooth.
— Add enough remaining flour to make a soft dough that leaves the sides of the bowl. Turn onto floured board; knead until dough is smooth and elastic. Place in lightly greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours. Punch down and let rise again until nearly doubled, about 30 minutes.
— Turn onto board and divide in half. Round up to make 2 balls. Cover and let rest 10 minutes. Shape into loaves and place in greased 9x5x3″ loaf pans. Let rise until almost doubled, about 1 hour and 15 minutes. Brush tops of loaves with egg white beaten with water and sprinkle with rolled oats. (I usually skip bothering with the egg white and just use water.)
— Bake at 375 degrees for about 40 minutes. (If bread starts to brown too much, cover loosely with aluminum foil after baking 15 minutes.) Makes 2 loaves.
Shaping Regular Loaves
Turn risen dough onto board; divide and let rest as recipe directs.
- Flatten dough with hands. Then with rolling pin roll it into a rectangle.
- Starting at the narrow side farthest from you, roll tightly. Seal the long seam at the end well.
- Seal the ends of the loaves by pressing firmly with the sides of your hands to make a thin, sealed strip. Use care not to tear dough. Fold sealed ends under.
- Place loaf, seam side down, in a greased loaf pan.
- You may lightly brush top of loaf with salad oil or melted butter.
- Cover and let rise according to recipe or until doubled or until a dent made by gently pressing sides of dough with finger does not disappear.
Notes on Bread
- When baking time is up, tap loaf lightly. It should have a hollow sound. If it doesn’t, put it back in the oven for 5 more minutes and try again.
- Be sure to take the bread out of the pan to cool on a rack or it will get soggy.
Green Beans with Sour Cream
- Can, Bag, or Fresh Green Beans
- 3 to 4 Tlbs. of sour cream
- 1 tbls. Parmesan or Romano cheese
— Cook and drain beans. Add sour cream and cheese. (As you know, your dad prefers to double or triple the sour cream and cheese. But this is the original recipe minus the sesame seeds that no-one would eat on the beans.)
Refrigerator Mashed Potatoes
- 5 lbs. of potatoes (9 large)
- 1 – 8 oz. pkg. of cream cheese
- 1 c. sour cream
- 2 tsp. onion salt
- 1 tsp. salt
- 2 tbls. butter
— Cut potatoes into roughly 1 in or so chunks and boil until chunks mash easily with a fork.
— Drain potatoes and mash or beat potatoes. Add remaining ingredients and mash or whip to desired consistency.
— These will keep well in the refrigerator for up to 2 weeks.
— If you want to make these ahead of time and reheat, place them into a 2 quart casserole, dot with butter and bake at 350 until heated through, about 30 minutes.
Old Fashioned Fudge
- 2 c. sugar
- 2/3 c. milk
- 1/3 c. cocoa
- 1/4 tsp. salt
- 2 tlbs. butter
- 1 tsp. vanilla
— Combine first 4 ingredients in pot and cook at medium heat until a little dropped in cold water forms a firm ball that does not dissolve.
— Pull from stove, place on trivet and add butter and vanilla. DO NOT STIR!
— Let cool 20 minutes and then beat until fudge begins to go from glossy to dull or flat looking. Pour quickly onto a greased or lined plate or into a greased 8 x 8 pan if you want to cut into uniform pieces. Enjoy!
Fur Babies and Other Critters
Out In The Yard
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