Newspaper Page Text
PAGE 4
THE FORSYTH COUNTY NEWS, CUMMING, GA., JANUARY 8. 1970
January Is Bread Month
fx . . /jfe^»|
■ ’ |'|; yw | -x-aK|M»jy«”ga^g»^w
HONEY ALMOND CRANBERRY BREAD
(Makes 2 9x5x3-inch loaves)
fi cups biscuit mix
1 teaspoon ground allspice
2 cups fresh Ocean Spray
cranberries, rinsed and
drained
Grated rind of 1 orange
Combine biscuit mix, allspice, cranberries, orange rind and
almonds. Add eggs, honey, milk and orange juice and beat
until well blended. Spoon mixture 2 greased and floured
9x5x3-inch loaf pans. Bake in moderate oven (350° F.) 50 to
55 minutes or until top springs back when touched. Unmold
and cool thoroughly on a rack. Slice thinly to make sandwiches
Suggested fillings: cream cheese and jelly, deviled ham and
thinly sliced apple or peanut butter and sliced bananas.
Corn Meal Puffs
jiji,ip
Treat your family to golden yeast buns freshfrom-the-oven.
No festive meal would be complete without fragrant, home
baked hot breads gracing the table. Now Com Meal Puffs make
it easy for the busy homemaker to fit bread making into her
hectic holiday schedule.
Preparation is fast and foolproof. Since Corn Meal Puffs are
made by the batter method, you’re spared kneading and shaping
steps. Simply spoon the dough into muffin cups for baking. These
tempting rolls get their sweet, nutty flavor from corn meal
added to the batter and sprinkled generously on top.
Corn Meal Puffs are nutritious, too. Because they are prepared
enriched self-rising flour and corn meal, they contain nu
trients essential to good health: the B-vitamins, riboflavin, thi
amine and niacin, plus the minerals, iron and calcium. Con
venient self-rising products already contain leavening and salt
added in the correct proportions to make your baking easier.
CORN MEAL PUFFS
18 rolls
't/ 2 cups enriched self-rising
flour*
1 package dry yeast
Z 2 cup milk
Z 2 cup water
!4 cup oil
Stir together 1 cup flour and yeast. Heat milk, water, oil and
sugar over low heat only until warm, stirring to blend. Add
liquid ingredients to flour-yeast mixture and beat until smooth,
about 2 minutes on medium speed of electric mixer or 300
strokes by hand. Blend in eggs. Add 1 cup flour and beat 1
minute on medium speed or 150 strokes by hand. Stir in 1 cup
com meal and more flour to make a stiff batter. Cover and let
rise in warm place (80 to 85°) until light and bubbly, about 1
hour. Stir down. Fill greased muffin cups 'k full; sprinkle with
corn meal. Let rise in warm place until doubled, about 30 min
utes. Bake in preheated 375° oven 20 to 25 minutes, or until
golden brown. Remove from pans immediately.
’’Stwon r - • • cup; level. Do not scoop.
I PE#
?Vj 4
' .~~i
Qafcyfand 1
1 cup chopped blanched
almonds
2 eggs, well beaten
1 cup honey
Vi cup milk
Vi cup orange juice
Za cup sugar
2 eggs
1 cup enriched self-rising
corn meal
Enriched self-rising
corn meal
Change the shape you're in
...with Pet Skim Milk
Bake
Rocjuefort
Puffs
If you’ve envied cooks who can
make rich pastry hors d’oeuvre to
serve with before-dinner drinks,
you’ll be interested in this recipe
for Roquefort Puffs.
They were inspired by the fact
that French chefs like to encase
Roquefort cheese in puff pastry.
We’ve borrowed the idea but
we’ve used an American recipe for
the pastry. This dough is very rich
indeed but it is easier to handle
than puff paste. If you follow
directions to the letter you should
be able to turn out these fabulous
tidbits.
Into a medium mixing bowl,
turn the flour and butter; cut in
butter until particles are tiny. Stir
in sour cream until thoroughly
blended. Turn out soft dough onto
a piece of transparent plastic
wrap; with a small spatula shape
into a rectangle; wrap and chill
overnight.
In a small bowl, with a wooden
spoon or electric beater, thorough
ly blend Roquefort and cream
cheese; cover and chill overnight.
Cut chilled dough into thirds.
Work with one-third at a time,
keeping remaining dough in refrig
erator. Place scraps left after roll
ing in freezer for quick chilling
before rerolling.
On a well-floured pastry cloth,
with a floured stockinet-covered
rolling pin, roll out dough to 1/16-
inch thickness. Using’ a 2-inch
round cookie cutter, cut out
dough. With a small metal spa
tula, place half the rounds about
1-inch apart on a large cookie
sheet. Put I level teaspoon of
Roquefort mixture in the center of
each round.
Break egg into a cup; with a
fork beat slightly. Using a finger
or pastry brush, spread egg around
edges of filled rounds. Cover filled
rounds with plain rounds.
Slip the dull edge of a 1 1/2-
inch round cookie cutter (or use a
glass about that size) over the puff
and press to seal; seal again with
the floured tines of a fork. (If
puffs are not well-sealed, filling
will ooze out during baking.) Re
frigerate puffs on cookie sheet
while you roll, cut and fill re
maining chilled portions of dough.
Bake in a preheated 350-degree
oven until lightly browned 2O to
25 mirutes. Drain on paper towel
ing. Cut off any filling'that oozes
out of puffs. Transfer immediately
to a serving plate and serve hot.
Makes about 28.
Note: Unbaked puffs may be
prepared several hours ahead; re
frigerate on a cookie sheet, lightly
covered with transparent plastic
wrap, until baking time.
ROQUEFORT PUFFS
3/4 cup unsifted flour
1/4 pound (1 stick) butter
1/4 cup commercial sour cream
1/3 cup (3 ounces) firmly packed
Roquefort cheese, at room tem
perature
1/4 cup firmly packed cream
cheese, at room temperature
I egg
It's the delicious slimmer
light, lively, refreshing.
Makes weight-watching
a pleasure.
.1
)
,i
>
•a
\
- i
■■■■i
)
••/ :A
a
<Ss|
V ’*,• 4 p»i«dwl from PET*
wit-c
KM?***'- 'V
aSg.. •■. ■ ’•vii\
JL Jiufil"
t^> fr< , 1
/?ms\
( J
Hinti
FfJl. I MCIS FANCIES
H?HE FIRST LEAVENED 3REAP.
EATEN BY ANCIENT EGYPTIANS, '
MAY HAVE COME APOUT P-Y _ oS^'
ACCIPENT, SAY HISTORIANS, i
CSLICE OF BKAPWILL j
THREATENS CROPS, ACCORDING
TO AN OLP P>IT OF SPANISH '-f VjSiSJEffIJ
FOLKLORE ,THE EREAP IS PUT ON Hl* '
A handkerchief anp placepon J’ _
A wiNPow lepge facingthe flTs FRESHNESS THAT
PIRECTION FROM WHICH THE COUNTS >N BREAD, ANp
STORMJS COMING/
bJi r'tfl&k u (vPCfi FRESHNESS "PLUS" IS TOPAY
■i&razl iIH PARED WITH TOP-QUALITY
WllSa Mil ’ BwSal INCREMENTS,THEN PACKED
r Mlv in SUNBEAM’S SPECIAL
* ft\w\ «V AIR-TIGHT WRAPPER TO
X/ \ . I \\\\Y\\\ PROTECT THE DELICIOUS,
, \\ ' V WARM-FODM-THE-OVEN FLAVOR-1]
iIL-I If
or more at
Gwinnett Federal.
ONLY ONE TO A CUSTOMER, PLEASE
YOUR CONVENIENT PLACE TO SAVE WITH THE
HIGHEST RATES AVAILABLE ON INSURED SAVINGS.
5% % 4% %
6 MONTHS CERTIFICATES
SIOOO MINIMUM
PAID QUARTERLY
This beautiful, elegant 10” tray in
1847 Rogers Brothers silverplate
by International Silver Company
can be yours FREE when you
open or add to a savings account
in the amount of SIOO
REGULAR PASSBOOK SAVINGS
COMPOUNDED QUARTERLY
This Bread Enhances a Buffet
Don’t hide your ngnt unuer a
bushel when you bake this Oat
meal Sesame Bread! Serve it when
you’re expecting company for a
buffet supper and enjoy the ap
plause.
It’s particularly appropriate for
company because it may be made
ah:ad, frozen and reheated. We
give you exact directions for doing
just this. And another point in this
bread’s favor for buffet serving:
made in three loaves, each loaf is
marked into six wedges that are
easy to break off.
OATMEAL SESAME BREAD
I package active dry yeast
1 1/2 cups warm water
2 tablespoons sugar
2 1/2 teaspoons salt
2 tablespoons butter or margarine,
room-temperature soft
2 1/2 to 3 cups unsifted flour
1 1/2 cups regular rolled oats
1 egg white
2 teaspoons water
3 tablespoons sesame seed
In a small bowl dissolve yeast in
1/2 cup of the water.
In a large mixing bowl, stir
together remaining 1 cup water,
sugar, salt and butter until sugar is
dissolved; stir in 1 cup flour; add
dissolved yeast and oats. Stir in
enough more of the flour to make
a soft dough.
Turn out on lightly floured
board or prepared pastry cloth.
Knead until smooth and satiny
6 to 8 minutes. Form dough into a
ball; place in greased bowl; turn to
grease top. Cover; let rise in warm
draft free place until doubled
about 1 hour.
Punch down dough; divide into
3 parts; cover with a clean towl
and let rest 10 minutes. Beat egg
white and 2 teaspoons water until
frothy. Sprinkle sesame seed onto
a plate or other flat surface. Shape
each part of dough into a round,
flat loaf. Hold loaf and brush top
BrPrPftfohi ■ r ,Jffl
and sides with beaten egg white,
then invert-loaf in sesame seed and
press down lightly until top is
covered with seed. Place loaf on
greased baking sheet, seed side up.
Repeat for other 2 loaves.
With back of long kitchen knife,
mark six equal wedges on each
loaf by making 3 deep grooves
across top of loal; do not cut all
the way through dough. Cover; let
rise as previously until nearly dou
bled about 45 minutes.
Bake in preheated 400-degree
oven until well browned on tops
and sides about 20 to 25
minutes. Cool on wire racks. If
served while still warm, break into
wedges. If completely cool, cut
with bread knife
Makes 3 round loaves.
gt 501 C.
Gwinnett
Federal
SAVINGS & LOAN ASSOCIATION
-
BUFORD SNELLVILLE
lawrenceville
OUR NEWS COVERS
THE COUNTY.
SUBSCRIBE TODAY.
S 3 09 FOR ONE YEAR
B &B MOBILE HOMES
Sales & Service
Quality Mobile Homes
At Reasonable Prices
Low Down payment. Easy
terms. Visit us and see our
wide selection to choose from.
Telephone:
Dawsouviue 265-7613’
Gumming 887-4016
ROY H. BAILEY, Manager