1-1/2 cups water
1/2 cup salt
Heat till hot and add:
1 Tbsp alum
2 Tbsp mineral oil OR baby oil
1 Tbsp glycerin
Food coloring (as desired)
Flavoring (such as oil of cloves, peppermint, cherry, etc. -- need only a few drops)
In mixer, add 1-1/2 cups flour
Add slowly, 1 additional cup flour (more or less).
It's ready to play with when cool enough to handle. Store in refrigerator in plastic Ziploc bag. Your kids will have play dough for a year.
Thursday, May 15, 2014
Cinnamon Bunny Bread
Bake large bunnies at 350 degrees for 20 minutes, small bunnies for 15 minutes. Makes 6 large bunnies or 12 small bunnies.
1 cup milk
1/2 cup (1 stick) unsalted butter, sliced
1/2 cup warm water (105-115 degrees)
3/4 cup sugar
2 packages (1/4 oz each) active dry yeast
5-6 cups unsifted all-purpose flour
1 Tbsp ground cinnamon
1 tsp salt
5 eggs, at room temperature (reserve one for glaze)
1 Tbsp cold water
Decorator frosting
Small round candies or jelly beans
Decorator Frosting:
Combine 1 egg white and 1/8 tsp cream of tartar in small bowl. Beat with electric mixer until frothy. Add 1-1/2 cups sifted confectioners sugar and beat until fluffy and stiff, about 5 minutes. If frosting is too stiff, beat in a few drops of water until proper consistency. Keep covered with damp cloth at all times or frosting will harden.
1. Combine milk and butter in small saucepan. Place over low heat until butter melts. Remove from heat and cool to lukewarm (110 degrees).
2. Stir together warm water and 1 Tbsp of the sugar in small bowl. Sprinkle yeast over surface and let soften for 1 minute. Stir to dissolve. Let stand until foamy, about 5 minutes.
3. Combine 4 cups of the flour with the remaining sugar, cinnamon, and salt in a large bowl. Add 4 of the eggs, yeast mixture, and warm milk mixture. Stir with wooden spoon until blended. Stir in enough of the remaining flour to make soft but not sticky dough.
4. Knead dough on lightly floured surface or in electric mixer bowl with dough hook until smooth and elastic, 8-10 minutes. Place dough in lightly oiled bowl, turning once to coat with oil. Cover and let rise in warm place, away from drafts, until doubled in bulk, 1-1.5 hours.
5. Punch dough down. Knead briefly. Cover and let rest 10 minutes. Grease 2 large baking sheets.
6. FOR LARGE BUNNIES: Cut dough into 6 equal parts. Use one part for each bunny. If kitchen is warm, keep unused dough, covered, in refrigerator.
7. Using one piece of dough, pinch off about 1/2 cup for body and roll into a ball, slightly elongating it into the shape of an egg. Place on baking sheet. Pinch off about 1/4 cup from remaining dough for the head and roll into smooth ball, making it elongated and pointed at one end. Did point into water (have some handy in small bowl) and tuck point under ball on baking sheet. Pinch off tiny piece for nose. Roll into ball, dip bottom into water and place in center of face.
8. Divide remaining dough into 6 equal pieces. Roll 4 pieces into balls for paws, making them slightly pointed and elongated at one end. Dip point of each into water and tuck under body in four places to make the paws. Roll remaining 2 pieces into logs for ears, making a point on one end and flattening the other end of each log. Dip flattened end of each into water and tuck under head for ears.
9. Repeat with remaining 5 pieces of dough for 5 more bunnies, placing on baking sheets with about 3 inches between each. Cover with plastic and let rise in warm place, away from drafts, until doubled in bulk, 30-60 minutes.
10. Position an oven rack in the center of the oven. Preheat oven to moderate (350 degrees).
11. Whisk together reserved egg and 1 Tbsp cold water in small bowl to make glaze. Uncover bunny breads and brush with egg glaze. Brush each a d second time.
12. Bake in preheated moderate oven (350 degrees) for 20 minutes or until bread is golden and sounds hollow when tapped with fingertips. Remove bread from baking sheets to wire racks. Let cool completely before decorating.
13. FOR SMALL BUNNIES: Divide dough into 12 equal parts. Assemble as directed for large bunnies in steps 6, 7, and 8, but using half the amounts for each part.
14. Bake in preheated moderate oven (350 degrees) for 15 minutes or until bread is golden and sounds hollow when tapped with fingertips. Remove bread from baking sheets to wire racks. Let cool completely before decorating.
15. Prepare Decorator Frosting
16. TO DECORATE: Place Decorator Frosting in pastry bag fitted with medium writing tip. Squeeze out "beads" on face for the eyes; top with jelly beans or candies. Squeeze out 3 fine lines radiating from each side of the nose for whiskers. Draw on mouth. To decorate bodies, space polka dots of frosting evenly all over and attach tiny candies for dots. Or make a row of buttons down center from. Let decorations air-dry for 30-60 minutes to harden frosting.
1 cup milk
1/2 cup (1 stick) unsalted butter, sliced
1/2 cup warm water (105-115 degrees)
3/4 cup sugar
2 packages (1/4 oz each) active dry yeast
5-6 cups unsifted all-purpose flour
1 Tbsp ground cinnamon
1 tsp salt
5 eggs, at room temperature (reserve one for glaze)
1 Tbsp cold water
Decorator frosting
Small round candies or jelly beans
Decorator Frosting:
Combine 1 egg white and 1/8 tsp cream of tartar in small bowl. Beat with electric mixer until frothy. Add 1-1/2 cups sifted confectioners sugar and beat until fluffy and stiff, about 5 minutes. If frosting is too stiff, beat in a few drops of water until proper consistency. Keep covered with damp cloth at all times or frosting will harden.
1. Combine milk and butter in small saucepan. Place over low heat until butter melts. Remove from heat and cool to lukewarm (110 degrees).
2. Stir together warm water and 1 Tbsp of the sugar in small bowl. Sprinkle yeast over surface and let soften for 1 minute. Stir to dissolve. Let stand until foamy, about 5 minutes.
3. Combine 4 cups of the flour with the remaining sugar, cinnamon, and salt in a large bowl. Add 4 of the eggs, yeast mixture, and warm milk mixture. Stir with wooden spoon until blended. Stir in enough of the remaining flour to make soft but not sticky dough.
4. Knead dough on lightly floured surface or in electric mixer bowl with dough hook until smooth and elastic, 8-10 minutes. Place dough in lightly oiled bowl, turning once to coat with oil. Cover and let rise in warm place, away from drafts, until doubled in bulk, 1-1.5 hours.
5. Punch dough down. Knead briefly. Cover and let rest 10 minutes. Grease 2 large baking sheets.
6. FOR LARGE BUNNIES: Cut dough into 6 equal parts. Use one part for each bunny. If kitchen is warm, keep unused dough, covered, in refrigerator.
7. Using one piece of dough, pinch off about 1/2 cup for body and roll into a ball, slightly elongating it into the shape of an egg. Place on baking sheet. Pinch off about 1/4 cup from remaining dough for the head and roll into smooth ball, making it elongated and pointed at one end. Did point into water (have some handy in small bowl) and tuck point under ball on baking sheet. Pinch off tiny piece for nose. Roll into ball, dip bottom into water and place in center of face.
8. Divide remaining dough into 6 equal pieces. Roll 4 pieces into balls for paws, making them slightly pointed and elongated at one end. Dip point of each into water and tuck under body in four places to make the paws. Roll remaining 2 pieces into logs for ears, making a point on one end and flattening the other end of each log. Dip flattened end of each into water and tuck under head for ears.
9. Repeat with remaining 5 pieces of dough for 5 more bunnies, placing on baking sheets with about 3 inches between each. Cover with plastic and let rise in warm place, away from drafts, until doubled in bulk, 30-60 minutes.
10. Position an oven rack in the center of the oven. Preheat oven to moderate (350 degrees).
11. Whisk together reserved egg and 1 Tbsp cold water in small bowl to make glaze. Uncover bunny breads and brush with egg glaze. Brush each a d second time.
12. Bake in preheated moderate oven (350 degrees) for 20 minutes or until bread is golden and sounds hollow when tapped with fingertips. Remove bread from baking sheets to wire racks. Let cool completely before decorating.
13. FOR SMALL BUNNIES: Divide dough into 12 equal parts. Assemble as directed for large bunnies in steps 6, 7, and 8, but using half the amounts for each part.
14. Bake in preheated moderate oven (350 degrees) for 15 minutes or until bread is golden and sounds hollow when tapped with fingertips. Remove bread from baking sheets to wire racks. Let cool completely before decorating.
15. Prepare Decorator Frosting
16. TO DECORATE: Place Decorator Frosting in pastry bag fitted with medium writing tip. Squeeze out "beads" on face for the eyes; top with jelly beans or candies. Squeeze out 3 fine lines radiating from each side of the nose for whiskers. Draw on mouth. To decorate bodies, space polka dots of frosting evenly all over and attach tiny candies for dots. Or make a row of buttons down center from. Let decorations air-dry for 30-60 minutes to harden frosting.
Donna Miner's Pumpkin Cheesecake Bars
1 package pound cake mix
3 eggs
2 Tbsp margarine or butter, melted
4 tsp pumpkin pie spice
1 29-oz can pumpkin
1 14-oz can Eagle Brand sweetened condensed milk
1/2 tsp salt
1 cup nuts
Mix pound cake mix, 1 egg, margarine, and 2 tsp pumpkin pie spice on low speed till crumbly. Press into bottom of 9"x13" pan. Beat cheese until fluffy, gradually adding sweetened condensed milk, then remaining 2 eggs, pumpkin, 2 tsp pumpkin pie spice, and salt. Mix well. Pour over crust and sprinkle with nuts. Bake at 350 degrees for 30-35 minutes or until set. Cool, chill. Cut into bars. (May serve with whipped cream.)
3 eggs
2 Tbsp margarine or butter, melted
4 tsp pumpkin pie spice
1 29-oz can pumpkin
1 14-oz can Eagle Brand sweetened condensed milk
1/2 tsp salt
1 cup nuts
Mix pound cake mix, 1 egg, margarine, and 2 tsp pumpkin pie spice on low speed till crumbly. Press into bottom of 9"x13" pan. Beat cheese until fluffy, gradually adding sweetened condensed milk, then remaining 2 eggs, pumpkin, 2 tsp pumpkin pie spice, and salt. Mix well. Pour over crust and sprinkle with nuts. Bake at 350 degrees for 30-35 minutes or until set. Cool, chill. Cut into bars. (May serve with whipped cream.)
Donna Miner's Raspberry Jello Salad
Prepare raspberry jello and, when partially thickened, add frozen raspberries. Add cream cheese balls rolled in chopped pecans.
Aunt Lorraine's Rolls
1-1/2 cups buttermilk (warmed to lukewarm)
1/2 tsp soda
1/2 tsp salt
1 package yeast, softened in warm water
2 eggs, beaten
1/4 cup melted shortening
1/4 cup sugar
5 cups flour
Mix together to make soft dough. Knead and let rise 30-60 minutes. Shape rolls and let rise 1.5 hours in pan (the secret). Bake at 400 degrees for 15-20 minutes.
1/2 tsp soda
1/2 tsp salt
1 package yeast, softened in warm water
2 eggs, beaten
1/4 cup melted shortening
1/4 cup sugar
5 cups flour
Mix together to make soft dough. Knead and let rise 30-60 minutes. Shape rolls and let rise 1.5 hours in pan (the secret). Bake at 400 degrees for 15-20 minutes.
Grandma Vance's Sweet Potatoes
Sweet potatoes
Butter
Brown sugar
Chopped walnuts
Large marshmallows
Cook sweet potatoes (yams) until tender. Drain, mash, and add butter and brown sugar to taste. Put in buttered flat-ish dish and sprinkle with chopped walnuts. Push large marshmallows about halfway into potatoes in a pattern around the bowl. Put in oven until marshmallows are golden brown. (Assign someone to watch them!!)
Butter
Brown sugar
Chopped walnuts
Large marshmallows
Cook sweet potatoes (yams) until tender. Drain, mash, and add butter and brown sugar to taste. Put in buttered flat-ish dish and sprinkle with chopped walnuts. Push large marshmallows about halfway into potatoes in a pattern around the bowl. Put in oven until marshmallows are golden brown. (Assign someone to watch them!!)
Grandma Vance's Cranberry/Raisin Pie
1 quart cranberries
2 cups raisins
Sugar to taste
2 large Tbsp cornstarch
Cook cranberries and raisins with water to cover. Add sugar and cornstarch. Bake in 450 degree oven 10 minutes, then 350 degree oven 20 minutes. Makes 4 pies.
(NOTE: A bit of grated orange peel is good in this pie. Also, some butter stirred into the hot mixture. Mom always makes a criss-cross top. You're on your own for amounts of water, sugar, and cornstarch.)
2 cups raisins
Sugar to taste
2 large Tbsp cornstarch
Cook cranberries and raisins with water to cover. Add sugar and cornstarch. Bake in 450 degree oven 10 minutes, then 350 degree oven 20 minutes. Makes 4 pies.
(NOTE: A bit of grated orange peel is good in this pie. Also, some butter stirred into the hot mixture. Mom always makes a criss-cross top. You're on your own for amounts of water, sugar, and cornstarch.)
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