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COUNTRY COOKING

September 6, 2013

by Dorothy Bloemendaal
Easy Caramel Rolls

2 loaves frozen bread dough, thawed

l large (6 oz.) package regular vanilla pudding (not instant)

l cup brown sugar

1/2 cup margarine

2 scant tablespoons milk

Cinnamon to taste

Nuts, optional

Break loaf of bread into small pieces and place in bottom of greased 9 x 13 inch pan. Combine remaining ingredients and spoon on top of the bread dough pieces. Break the 2nd loaf of bread in small pieces and place on top. Let rise until double (about 2 hours). Bake at 350º for 20-25 minutes.



Super Bread

1/2 cup chopped onion

l tablespoon bacon fat

l large egg, beaten

4 tablespoons butter

1 1/2 cup Bisquick® or any biscuit mix

l small package grated sharp cheddar cheese

Poppy seed, optional

Cook onion in bacon fat until tender. Combine egg, milk and biscuit mix; stir until all ingredients are moist. Add onion and half the package of cheese to the egg mixture. Spread dough into a greased 8-inch pie plate. Sprinkle top with remaining cheese and poppy seed (if desired). Drizzle melted butter over top. Bake in 400º oven for 20-25 minutes.



Apple Pie

Laura Ingall’s Wilder Cookbook

l 8-inch, 2-crust pie crust

Crust:

2 cups flour

l teaspoon salt

l teaspoon sugar

Mix, then cut in 2/3 cup lard till pea sized. Add: 5 to 6 teaspoons ice cold water, one at a time till dough holds together in a ball. Use fork to toss when adding water. Divide into 2 balls. Roll on a well-floured surface. Place in an 8-inch pie pan.

Apple Filling:

Peel, slice and core 4-5 large apples (golden delicious) into a bowl, toss with 1/4 cup lemon juice

3/4 to l cup brown sugar

3 teaspoons flour

A pinch of cinnamon, cloves, and nutmeg

l tablespoon butter

Line pan with 1/3 of the apples, then sprinkle with 1/3 of the brown sugar, l tablespoon flour and the spices. Repeat 2 times and add butter. Roll out top crust, crimp edges and cut vets. Cover edges with foil. Bake at 425 degrees for 10 minutes, then 350 degrees for 45 to 60 minutes.



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