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January 20, 2014
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Plains Edition Recipes 1-18-14


Orange Nut Bread
Delores Hansen, Chappell, Neb.
1 c. Orange juice
Rind of 1 orange
1 c. Sugar
2 Tbsp. Oleo, melted
1 Egg
1 t. Vanilla
2 c. Flour
1 Tbsp. Soda
1 t. Baking powder
1/4 t. Salt
Mix juice, sugar, egg, vanilla, salt, soda and baking powder well. Add flour and mix well. Add nuts if desired. Bake at 350 degrees for 1 hour in a large loaf pan.

Sweet Bread
Kay Bedlan, Lewellen, Neb.
8 c. Flour
1-1/4 c. Raisins, optional
1 c. Sugar
3/4 c. Lard, melted, lukewarm
5 Egg yolks
1 whole Egg
3 pkgs. Yeast
1/2 c. Warm water
1 t. Sugar
1/2 t. Nutmeg
1 t. Orange flavoring
1 t. Lemon flavoring
2 t. Salt
Mix flour, sugar and salt. Dissolve yeast in warm water with 1 teaspoon sugar. Add yeast mixture and mix. Add eggs and remaining ingredients. Mix with enough warm milk to make a soft dough. Let rise in a large pan until double in size. Press down and let raise again. Form four loaves, put them in a greased pan, let rise again until pan is full. Brush with egg yolk and 1 teaspoon of milk before serving baking. Bake at 350 degrees for 1 hour.

Cornbread
Ethel Williams, Papillion, Neb.
3/4 c. Cornbread mix
1/2 c. Sour cream
2 Eggs
2 Tbsp. Sugar
1/2 t. Salt
1/2 t. Baking powder
1/4 c. Oil
1/2 c. Onion, chopped
1/2 c. Bell pepper, chopped
1 c. Cheddar cheese, grated
Mix all ingredients together well. Pour into an 8-inch square pan that has been greased and floured. Bake at 425 degrees for about 20-25 minutes or until a toothpick inserted in the center comes out clean.




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The Fence Post Updated Jan 27, 2014 12:50PM Published Apr 28, 2014 04:19PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.