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Recipe Swap – for Feb. 26, 2009

SWEDISH LIMPA BREAD

1/2 c. light-brown sugar, packed

1/4 c. molasses

1/4 c. butter or margarine

1 tbsp. salt

1 tsp. anise or caraway seed

2 tbsp. grated orange peel

1 c. boiling water

1 c. cold water

1/2 c. warm water

2 pkg. active dry yeast

4-1/2 c. white flour

4 c. rye flour

Cornmeal

2 tbsp. butter or margarine, melted

In large bowl, combine sugar, molasses, 1/4 c. butter, the salt, anise and orange peel. Add one cup boiling water; stir until sugar dissolves and butter melts. Add one cup cold water. Cool to lukewarm. Sprinkle yeast over water in measuring cup; stir until dissolved. Add to molasses mixture; mix well. Gradually add 4-1/2 c. flour and 1 cup rye flour; beat vigorously until smooth and dough leaves side of bowl. Gradually add 3 cups of rye flour. Mix in last of flour. Dough is stiff. Knead until smooth (10 minutes). Let rise until double in bulk. Grease a large cookie sheet and sprinkle with cornmeal. Make two oval-shaped loaves and let rise. With sharp knife, make diagonal cuts on top of the loaves. Bake at 375F for 35 minutes. Brush with butter.

DOUGHNUTS

2 pkgs. yeast

4 c. scalded milk and cooled

1-1/2 tsp. salt

1 c. margarine

5 c. eggs, well beaten

1 c. sugar

2 c. mashed potatoes

2 tsp. nutmeg

Flour enough to make a soft dough

Add risen yeast to cooled milk, then add sugar, eggs, margarine, salt, mashed potatoes and nutmeg. Stir well, add enough flour to make soft dough. Let rise until double in bulk. Then knead and roll out approximately half-inch thick. Cut with doughnut cutter and let rise again. Cook in deep fat until golden brown.

HARPER’S RAISIN BREAD

Beryl grinds her own wheat for the flour used in this recipe.

1/2 c. warm water

2 tbsp. yeast

1-1/2 c. lukewarm milk

1/4 c. sugar

1 tbsp. salt

3 eggs

1/4 c. soft shortening

2 c. raisins

2 c. whole-wheat flour

5 to 5-1/2 c. all-purpose flour

Soften yeast in warm water. Combine salt, sugar, eggs, shortening and lukewarm milk, raisins and two cups of flour. Blend in yeast. Continue stirring in flour until it handles easily. Turn out on a lightly floured board and knead for 10 minutes working in the remainder of the flour. Place in greased bowl and grease top of dough so as not to dry out. Cover and let rise until double in bulk. Punch down and shape into three loaves. Let rise until double and bake at 400F until light brown (25 to 30 minutes).

We rarely sit down to enjoy homemade doughnuts anymore. They’re so readily available at shops and bakeries, most find them easier to buy than bake. Does anyone even own a doughnut cutter anymore?

Let’s hope so. You’ll want to try this doughnut recipe, and several others kindly shared with us this week by Beryl Parrott of Franklin. These recipes have become her family’s favourites, Beryl writes, and are now contained in a collection called the Parrott Family Cookbook.

Thanks very much, Beryl!

We always love hearing from readers and look forward to receiving your recipes for this Recipe Swap. Send us your favourite recipes and we’ll publish them here.

We look forward to hearing from YOU!

SEND RECIPES OR RECIPE REQUESTS TO:

Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or e-mail

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