Raisin Bread
From Sharon Krause
This always turns out and always a favorite in my house!
Boil 1 cup of raisins in 1/2 cup of water. Let cool.
Dissolve 1 package yeast in 3 cups warm water (yes 3 cups)
Let sit till yeast dissolves.
Stir in to the yeast and water mixture:
2 eggs
1 stick butter
1 tsp salt
1/3 cup molasses
2 tbs. sugar
Add raisins and liquid
Add enough flour to make a stiff dough.
Raise two times.
Then roll each loaf sized piece of dough out and sprinkle with cinnamon and
sugar and roll up lenghwise sealing the edge with wet fingers.
Let raise again.
Bake 375 for approximately 40 minutes.
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Grandma's Bread
From Sharon Krause
This recipe was given to me when my children were very young. It is a no fail
recipe with very little yeast. I have substituted oatmeal or whole wheat
flour or wheat germ for some of the flour called for and it always turned
out delicious. ~~Sharon Merhalski
This recipe makes 7-8 loaves of bread.
4 cups water + 1/2 cup of brown sugar = boil together till dissolved.
Add 1 cup shortening and 1 tsp. salt and cool.
Add to cooled mixture 1 package yeast dissolved in 1/2 cup warm water.
3 eggs
12 cups of four
Mix
Knead and put in greased bowl and cover with a towel till doubled in size.
Punch down and put in pans and let sit till doubled in size again.
Bake 375 for 40 minutes
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Rhubarb Cake
Sharon Merhalski
Spring is here and the rhubarb will be ready to enjoy soon.
This cake is especially moist and very
good.
1/2 cup butter
1 cup sugar
Cream together well.
1 egg
1 tsp. vanilla
2 Cups flour
1 tsp. salt
1 tsp. soda
1 Cup sour milk
Mix well
Stir in 1 1/2 Cups finely chopped rhubarb and 1 Cup nuts.
Put in greased 9"x13" pan
Sprinkle with mixture of 1/2 cup sugar and 1 tsp. cinnamon.
Bake 350 for approx. 30 minutes.
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Brown Sugar Blueberry Muffins
From Sharon Merhalski
This recipe was given to me when we lived in Maine.
I have never tasted a better blueberry muffin!
1 egg beaten
3/4 cup brown sugar
1/2 cup milk
1 tbs. melted butter
1 1/2 cup flour
1/4 tsp. salt
3 tsp. baking powder
1 cup blueberries (fresh, frozen, or canned and drained)
2 tbs. flour
Combine beaten egg with brown sugar and milk. Add melted butter.
Sift together flour, salt, baking powder. Combine all together until mixed
well. (Do not beat this batter.)
Toss blueberries with 2 tbs. flour and fold into batter.
Fill 12 muffin cups 2/3 full.
Bake 425 for 12 minutes or until golden brown.
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Tomato Jam
From Sharon Merhalski
Too many tomatoes ripe in the garden?
Here is a delicious solution that tastes like fresh strawberry jam!
15 cups tomatoes--unpeeled (this will make 10 cups of jam)
8 cups sugar
1 large and 1 small strawberry jello
3 pkgs. knox geletin
Wash and quarter tomatoes.
Boil them for 1 1/2 hours--or until reduced by 1/3
Put through the blender.
Add the sugar and boil for 20 minutes.
Add jello and geletin and stir until dissolved.
Store in containers as freezer jam or process for preserving.
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