BREADS, ROLLS AND PASTRIES

Biscuit Coffee Cake

3 cans buttermilk biscuits
1 stick margarine
3/4 cup brown sugar
1&1/2 cups powdered sugar
1/2 cup chopped nuts
2&1/2 teaspoons cinnamon
Melt margarine, combine sugars, nuts, and cinnamon.
Dip each biscuit in melted margarine. Then roll in dry mixture.
Stand each biscuit on ends in a bundt pan.
Bake at 350 degrees for 45 minutes.
Best when eaten hot.

Alma's Recipe

BOSTON BROWN BREAD

1 cup graham flour
1 cup corn meal
1 cup rye flour or meal
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
3/4 cup molasses
2 cups sour milk or 1&3/4 cups sweet milk
1/2 cup Sun-Maid seedless raisins

Sift dry ingredients, add raisins, molasses and milk.
Put in 2 well-greased molds with tight covers and steam 1&1/2 hours.
Keep water constantly at boiling point.

Recipe from 1920's

RAISIN and NUT BREAD

2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup chopped walnuts
1 cup Sun-Maid seedless raisins
1 cup milk
1/4 cup sugar
1 tablespoon melted shortening

Sift dry ingredients, except sugar and add raisins and nuts.
Beat egg, add sugar gradually, then milk. Combine mixtures.
Put in a well-greased bread pan and allow to stand 20 minutes before baking.
Bake about 35 minutes in a moderately hot oven.
Cool before cutting.

Recipe from 1920's

SANDWICH BREAD

1&1/2 cups flour
2 cups graham flour
1/2 cup corn meal
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
1/2 cup chopped walnuts
1 cup Sun-Maid seedless raisins
1/2 cup molasses
2 cups sour milk or buttermilk

Mix and sift dry ingredients,
but do not discard bran from graham flour which will not go through the sieve.
Add remainder of materials in order named.
Put into 2 small well-greased pans.
Allow to stand 15 minutes, then bake about 40 minutes in a moderate oven.

This makes an excellent sandwich bread and keeps well.

Recipe from 1920's

RAISIN BISCUITS

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1/2 cup Sun-Maid seedless raisins
2 tablespoons shortening
3/4 cup milk or equal parts of milk and water

Mix and sift dry ingredients.
Work in shortening with knife or finger tips; add raisins.
Gradually add the liquid, mixing with a knife to a soft dough.
Toss on a floured board, pat or roll lightly to 1/3 inch in thickness.
Cut with biscuit cutter and place on baking pan.
Brush tops with either melted shortening or milk.
Bake in a hot oven 12 to 15 minutes.

Recipe from 1920's

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