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May 12, 2014
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Rocky Mountain Recipes 5-12-14


Cherry Nut Bread
Helen Druse • Lafayette, Colo.
2 c. Flour
1 c. Plus 2 Tbsp. Sugar
1-1/2 t. Baking powder
1/4 c. Shortening
1 Egg
1/2 c. Orange juice
1 Tbsp. Orange peel, grated
2 Tbsp. Cherry juice or warm water
1 c. Tart cherries, well drained, chopped
1/2 c. Nuts
Sift together flour, sugar and baking powder. Cut in shortening. Stir in eggs, orange juice, orange peel and cherry juice or water. Fold in cherries and nuts. Pour into greased loaf pans. Bake at 350 degrees for 25-30 minutes.

Carrot Pear Bread
Cathleen Kuhlmann • Longmont, Colo.
1/2 c. Sugar
2 Eggs, beaten
1/2 c. Vegetable oil
1-1/2 c. All-Purpose flour
1/2 t. Salt
1 t. Baking soda
1 t. Cinnamon
1 c. Carrots, grated
1 c. Pears, sliced
1/2 Walnuts, chopped
Preheat oven to 350 degrees. Combine sugar and eggs in bowl of an electric mixer and beat well. Add oil and mix well. Mix flour, salt, baking soda and cinnamon in a separate bowl. Spoon into egg mixture and blend well. Stir in carrots, pears and walnuts. Pour batter into two greased 9-by-5-inch loaf pans. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean.

Banana Tea Bread
Sharon Raasch • Imperial, Neb.
1-3/4 c. Flour, sifted
2 t. Baking powder
1/4 t. Soda
1/2 t. Salt
1/3 c. Shortening
2/3 c. Sugar
2 Eggs, beaten
1 c. Ripe bananas, mashed (2-3 bananas)
Sift flour once, add baking powder, soda and salt and sift again. Cream shortening with sugar mixture until it is light and fluffy. Add eggs and beat well. Add flour mixture alternately with banana, a small amount at a time, beating after each addition, until smooth. Turn into well greased 9-by-5-inch bread pan. Bake at 350 degrees for about 1 hour or until a toothpick inserted in the middle comes out clean. Add 3/4 c. Chopped nuts to batter if desired.

Cran-Apple Tea Ring
Terry Valdez • Henderson, Colo.
1 pkg. Active dry yeast
1/4 c. Warm water
1/2 c. Warm milk
1 Egg
2 Tbsp. Soft butter
1 Tbsp. Orange peel
1 t. Salt
3 Tbsp. Plus 1/2 c. Sugar, divided
2-3/4 to 3-1/4 c. Flour
1 c. Apples, peeled, sliced
1 c. Cranberries, dried
1/2 c. Toasted walnuts, chopped
1-1/2 t. Ground cinnamon
1 Egg white
1 Tbsp. Water
1 Tbsp. Orange juice
1/2 c. Powdered sugar
Dissolve yeast in warm water. Add milk, egg, butter, orange peel and salt. Add 3 Tablespoons sugar and 1 cup flour and beat. Stir in remaining flour to form soft dough. Knead until smooth, about 7 minutes. Place in a bowl coated with butter or spray. Turn once to coat. Cover. Rise for 1 hour. In bowl, toss fruit, nuts, cinnamon and sugar. Punch down dough and turn on floured surface. Roll into 20-by-10-inch rectangle. Combine egg white, water and chill 3 Tablespoons. Brush remaining mixture over dough. Spoon nut mixture to within 1-inch of edges. Roll up jelly-roll style, starting with long side, seal edges. Place seam down on greased baking pan. Pinch ends to form ring. With scissors, cut from outside edges 2/3 toward center or ring at 1-inch intervals. Open strips slightly, twist so filling shows. Cover, rise for 40 minutes. Brush with egg white mix. Bake at 375 degrees for 20-25 minutes, cover with foil last 10 minutes. Mix sugar and juice and drizzle on top.

No Knead Whole Wheat Rolls
Iola Egle • Bella Vista, Ark.
1 pkg. Yeast
1/4 c. Lukewarm water
1 c. Milk, scalded
1/2 c. Butter (Do not use margarine)
1/4 c. Sugar
1 t. Salt
1-3/4 c. Stone ground whole wheat flour
1 Egg, well beaten
1-3/4 c. All-Purpose flour
Dissolve yeast in warm water. Pour hot milk over butter, sugar and salt then mix and let cool. Add whole wheat flour and beat about 8 minutes. Add risen yeast and egg. Beat with mixer until smooth. Add approximately 1-3/4 cup flour (add more if dough is too soft, although this dough should be quite soft). Let rise until bubbly. Stir down and let rise again. Stir down and shape into crescent rolls by shaping a handful of dough into a 12-inch circle. Cut into 8 pie shaped slices. Roll from big end to tiny end and place on parchment paper with end facing down. Let rise about 45 minutes. Bake in preheated 350 degree oven for 20 minutes. Remove from oven and spread tops with butter.

Mountain Top Biscuits
Marcy Dyer • Pierce, Colo.
3 c. Flour, sifted
2 Tbsp. Sugar, optional
4-1/2 t. Baking powder
3/4 t. Cream of tarter
3/4 t. Salt
3/4 c. Shortening
1 Egg, beaten
1 c. Milk
Preheat oven to 400 degrees. Stir or sift flour. Measure dry ingredients into sifter and sift together into bowl. Cut in shortening until mixture resembles course meal. Combine beaten egg with milk and add to flour mixture, all at once. Stir with a fork just enough to make a soft dough that holds together. On lightly floured surface knead lightly about 15 times. Roll to 1-inch thickness using as little flour as possible. Cut with a 2-inch cutter and place about 1-inch apart on ungreased baking sheet. Bake 12-15 minutes.




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The Fence Post Updated May 12, 2014 03:26PM Published Aug 11, 2014 03:49PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.