Marian's Favorite Recipes!

INSTRUCTIONS

Put sugar, salt and shortening in scalded milk. Put yeast in lukewarm water. When milk is lukewarm, add yeast, egg, and gradually add flour, until you can add no more while mixing by hand. Cover with wax paper and let rise until doubled in bulk. With rubber spatula, push down and let rise again. Put on floured board, roll, cut with doughnut cutter, add small amount melted butter, indent with knife, fold, pinch, place on greased pan. Bake at 375 degrees about 15 minutes. If you want to keep in refrigerator for several days, add ½ t soda dissolved in1 T water, before you add flour.

For making cinnamon rolls, roll dough into an oblong shape, spread with melted butter, brown sugar, and cinnamon. Roll, starting with long side. Slice about 3/4 pieces and put in buttered pan. Bake at 375 degrees until lightly browned, about 15 minutes. While still hot, spread with powdered sugar icing. (2 c powdered sugar, 2 T soft butter, about 4 T orange juice, mixed with electric beater.)

PECAN ROLLS

Use Parker House Roll dough. To prepare a 9 in. x 9 in. pan, grease well on sides and bottom of pan. Mix ¼ c melted butter with ¼ c light brown sugar. Spread on bottom of pan. Sprinkle with pecans. Place cut cinnamon rolls on top (12 of them). Let rise until doubled. Bake about 25 minutes in 375 degree preheated oven. Invert on plate immediately, let stand 1 minute, then remove pan. Serve warm.

INSTRUCTIONS

Put sugar, salt, and yeast in luke-warm water. Let set 5 minutes. Stir in remaining ingredients, being careful to put in the flour gradually, since you won’t use it all. Cover with wax paper and put in warm place. Let rise twice until doubled in bulk. Can roll out for Parker House type rolls, or pinch off pieces of dough and half fill greased muffin tins. Brush tops with melted butter. Permit to rise, again. Bake at 425 degrees for about 20 minutes. Brush them once while baking with melted butter.

INSTRUCTIONS

Heat sour cream over low heat; stir in sugar, salt and butter; cool to lukewarm. Put yeast in warm water. After 5 minutes, add sour cream mixture, eggs, and flour; mix well. Cover tightly; refrigerate overnight.

Next day: make filling. Divide dough into 4 parts; roll each to 12 in. x 8 in. Spread each with ¼ of cream cheese filling. Roll up, beginning on long side. Pinch edges together and fold ends under, placing on greased baking sheets, 2 on a sheet. Slit at 2 in. intervals about 1/2 way through dough to resemble a braid. Cover and let rise until doubled (about 1 hour). Bake at 375 degrees for 12-15 minutes, or until nicely browned. Spread with glaze while warm.

INSTRUCTIONS

Dissolve yeast in water. Add onion, soda, dill, egg. Heat cottage cheese, sugar, butter and salt to lukewarm. Add to yeast mixture with cheese. Add flour, beating well after each addition. Turn into greased bowl; cover; let rise one hour. Punch down, knead a few times on floured board and turn into greased loaf pan or greased casserole. Let rise until double. Bake at 350 degrees for about 40 minutes.

INSTRUCTIONS

Put corn meal in large mixing bowl. Pour boiling water over it. Mix well. Add salt, shortening, sorghum. Cool until lukewarm. Then add yeast that has been dissolved in ½ c warm water. Add flour until it makes a stiff dough. Knead about 10 minutes. Put back in bowl. Let rise until double in size. Punch down. Let rise to same height again. Cut dough into 2 parts. Put bread in 9" x 5" x 3" pans. Let rise until center is above sides of pan. Bake at 375 degrees for 1 hour. Cover bread with foil or brown paper if it is getting too brown.

INSTRUCTIONS

Put yeast and water in 1 qt. mixing bowl. After 5 minutes, add 1 c flour. Form a smooth ball; cut a cross on top; cover; let rise until double.

Sift dry ingredients into 3 quart mixing bowl. Add 1 ½ c milk and sponge dough. Beat well. Cover with towel and let rest ten minutes.

Put on floured board and roll to rectangular size 18" x 10". Flatten 3 sticks oleo or butter, and place in middle of rectangle. Fold over 1/3 from each end and seal dough on 2 sides. Turn. Roll again to 18" x 10". Fold over on each end, and roll again to 18" x 10". Place on wax paper in rectangular pan and place in refrigerator several hours or overnight.

Next day, roll out. Fold, turn, repeat 2 more times. Chill dough in refrigerator for one hour. Roll out to 18" x 10". Divide into thirds.
Put 2/3 back in refrigerator. Roll out 1/3 portion to size of 15" x 10". Cut into 6 pieces, then cut diagonally, making 12 pieces. Starting with longest side of the triangle, roll loosely to form a crescent shape. Place on greased baking sheet. Repeat this procedure with the other 2/3 of the dough. There are now 36 croissants. Cover with towel and let rise about one hour, or until doubled in bulk.

Brush croissants with mixture of one egg yolk and 1 T milk beaten together. May sprinkle with coarse salt. Bake 10 minutes at 400 degrees, then 5 minutes at 350 degrees. Preserve best by freezing. Place frozen croissants on baking sheet in preheated 400 degree oven for 5 minutes. Serve directly from oven.

INSTRUCTIONS

Mix first 4 ingredients. When cool, add yeast mixture and approximately 6 c flour and ½ c whole wheat flour, if desired. Knead for ten minutes or more. Let rise until doubled in bulk. Punch down and put into two greased bread pans. Let rise until doubled in size. Bake at 350 degrees for approximately 45 minutes.

INSTRUCTIONS

Mix. Put into greased bowl. Let rise until doubled. Shape into balls. Put in 9" round cake pan. Let rise l hour. Bake at 375 degrees.

INSTRUCTIONS

Heat milk and butter to 115 degrees. Dissolve yeast in warm water. In large bowl combine milk mixture, sugar, salt, and cardamom. Add beaten eggs, 1/3 of flour and yeast. Beat at medium speed for 3 minutes. Stir in enough flour to make a soft dough. Then knead until smooth and elastic, adding more flour as needed - 8 to 10 minutes. Place dough in large, greased bowl, turning to grease top. Cover and let rise until doubled.

Punch dough down, divide into 4 parts (or 3 for smaller recipe) - divide again into 4 parts (or 3 for smaller recipe). Weigh each portion to make uniform. Shape each portion into 14" rope. Place 3 ropes side by side on greased cookie sheet. Braid. Pinch ends together. Let rise. Brush with beaten egg, and sprinkle almonds on top. Bake at 350 degrees for 20 minutes.

INSTRUCTIONS

Bring milk to simmer. Stir in warm water and brown sugar. Stir to dissolve sugar. When lukewarm, add yeast. Let stand until foamy, about 8 minutes. Add milk, ½ c molasses, oil, orange peel, salt. Mix well. Add rye flour, oats and seasonings. Stir until well blended. Add 2 c bread flour. Cover and let rest 15 minutes. Gradually add enough flour to form dough. Knead until elastic, about 12 minutes. Knead in raisins.

Oil large bowl. Add dough, turning to coat. Cover bowl with towel. Let rise until doubled. Oil two 9" diameter cake pans. Line bottom of pans with parchment paper. Dust with flour. Cut dough into 2 pieces. Shape into 6" round loaf and put in pans. Let rise again. Bake about 45 minutes at 350 degrees. Cool loaves in pan for 5 minutes. brush tops with 1 T molasses.