|• Hay Hand Rolls
• Church Cheese Spread
• Orange Sherbet Salad
• Buckeye Cookies
• Asparagus Mold New!
|• Special Pumpkin Bread
• Gumdrop Cookies
• Crispy Ice Cream Bar
• Honeymoon Cheese Rarebit
|Evelyn and her granddaughter Amanda making Hay Hand Rolls.|
Hay Hand Rolls
1 package yeast
1 cup lukewarm water
1 teaspoon sugar
3 cups lukewarm water
4 cups flour
1 cup melted shortening or salad oil
1 cup sugar or honey
3 eggs, beaten (optional)
3 teaspoons salt
10 cups flour (about)
In large bowl, combine yeast, 1 cup lukewarm water and 1 teaspoon sugar. Let stand until yeast dissolves and mixture becomes bubbly. Add 3 more cups lukewarm water and stir in 4 cups white flour. Beat until batter is full of bubbles. Cover and let this "sponge" set for an hour or two. Stir down several times. Add shortening, sugar or honey, eggs if you use them, salt and enough flour--white or whole wheat--to make a soft dough, Turn out on floured bread board and knead several minutes until smooth and elastic (dough will have a springy feel). Do not add any more flour than necessary to make a soft dough. Put into greased bowls, cover and let rise in draft-free place until double. Punch dough down and cut into portions. Knead each portion and make out into rolls. Place in greased baking pans cover with clean tea towels and let rise until double. Bake at 375 degrees for 20 minutes or until golden brown on top.
You can make up portions of the dough and refrigerate the remainder to make later. This dough keeps in the refrigerator for up to a week. the small amount of yeast for the amount of four used keeps it from becoming "sour".
To make into multi-grained bread, cook multi=grained cereal in water to cover until softened. Cool and add, along with whole wheat flour. Evelyn shapes this into loaves, puts into greased bread pans, and bakes as directed.
Through the years this has become Evelyn's signature recipe. She first ate it in the home of a farmer friend. Erma Faye Polk was just taking these rolls out of the oven to feed the men who were putting up hay on their Iowa farm, hence the name. It is an excellent refrigerator recipe and can be made in a variety of ways, from white dinner rolls to multi-grained whole wheat loaves.
Church Cheese Spread
2 sticks medium Cheddar Cheese
1 pint jar good quality sandwich spread
1 small jar pimiento, drained and chopped
Grind or chop the cheese. Combine with remaining ingredients. Use in sandwiches--open faced or regular, as desired. Remaining spread can be kept in a covered jar in the refrigerator for several days.
Each fall many groups hold money raising bazaars. Evelyn found this recipe at a bazaar at the United Methodist church in Shenandoah where they serve it as part of their luncheon menu.
Orange Sherbet Salad
1 3-oz. pkg. orange gelatin
1 cup hot water
1 cup orange sherbet
1 can Mandarin oranges, drained
1 banana (optional)
Dissolve gelatin in hot water. (Part of liquid can be the juice from the Mandarin oranges). Stir in orange sherbet. Add orange segments (and banana if desired). Put into a pretty glass bowl and chill until time to serve. This can also be made in individual molds and turned out on lettuce leaves and topped with a little mayonnaise that has been combined with an equal amount of sour cream.
This is one of Evelyn's favorite quick and easy salads or desserts. It sets up quickly due to the cold orange sherbet added to the gelatin.
|Evelyn and granddaughter Amanda dipping buckeye cookies in chocolate.|
1 pound peanut butter
1 1/2 pounds powdered sugar
1 cup margarine or butter, softened
1 teaspoon vanilla flavoring
1 or 2 12-oz package chocolate chips
Blend peanut butter, sugar, margarine and flavoring in a large bowl. Shape into balls and chill in freezer while you melt the chocolate chips in top of a double boiler over hot, not boiling, water. Dip each ball into melted chocolate, holding it with a toothpick, until half the ball is coated. Place on waxed paper and chill until chocolate is firm. For longtime storage, put cookies on cookie sheet and freeze, then put into plastic bags and return to the freezer. Makes about 5 dozen.
Evelyn discovered this recipe years ago at one of the famous radio KMA Cookie Festivals in Shenandoah, Iowa. They are great money makers at bazaars or bake sales.
|Evelyn's two grandchildren enjoying a pumpkin patch.|
Special Pumpkin Bread
1 cup salad oil
2/3 cups water
2 cups canned pumpkin
1/2 teaspoon salt
3 cups sugar
3 1/2 cups flour
2 teaspoons soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons vanilla
Dates, nuts, raisins, as desired
Beat eggs and then add oil, water, pumpkin, salt and sugar. When well blended and sugar is dissolved, stir in combined dry ingredients and vanilla. (Instead of spices given, 3 teaspoons pumpkin spice mix can be used.) Add raisins, dates, nuts, whatever you like to make a really fine sweet bread. Grease and flour (or spray with something like Pam) and divide dough among four loaf pans. Bake at 350 degrees for 30 to 40 minutes or until it tests done when a toothpick is pressed into the center and comes out clean. This freezes well. Yield: 4 loaves
Evelyn bought a pumpkin date bread at the Farmerís Market in Missoula, MT when she and Robert were visiting their son Jeff. She decided to try her hand at baking several loaves and found them equally as good. Delicious!
Gumdrop Cookies1 cup sugar
Cream the first 6 ingredients together. Combine flour and baking powder and stir in. Add the remaining ingredients. Drop by teaspoonfuls on a greased cookie sheet. Bake at 400 degrees for about 10 minutes until lightly browned on top. Note: Orange slice candies are delicious in this cookie.
This is one of Evelyn's favorite cookies. It is perfect to make and have for the children when they arrive home from school. Grownups like them as well.
Crispy Ice Cream Bar
1 cup butter or margarine
1 cup brown sugar
1 cup pecans or English walnuts, chopped
4 cups crisp rice cereal
Vanilla ice cream
Melt butter or margarine. Add sugar and stir to dissolve. Turn off heat. Add nuts and rice cereal and stir to coat. Spoon half the mixture into a 9-by 13-inch pan. Slice squares of vanilla ice cream and make a layer of the squares over the rice crispy mix. Sprinkle remaining mixture over top of ice cream layer. Freeze. Cover top with aluminum foil to store for any length of time in the freezer. When ready to serve, cut into squares.
This is a simple ice cream treat that is a favorite dessert of Evelyn's husband Robert.
Honeymoon Cheese Rarebit
2 Tablespoons butter or margarine
2 Tablespoons flour
1 cup milk
3 cups cheese, cubed
1/2 teaspoon dry mustard
1/2 teaspoon Worchestershire sauce
Salt and pepper to taste
Make medium white sauce by melting the butter or margarine and blending in the flour. When bubbly, stir in the milk and continue to cook and stir over low heat until thick. Add remaining ingredients and continue cooking, stirring, as cheese melts. Serve over toast with cooked bacon slices, and a sliced tomato.
In looking through some of her old recipes, Evelyn came across Honeymoon Rarebit. It is one of the first dishes she prepared for Robert on their honeymoon. She'd had little cooking experience at that time so this cheese rarebit was just about all she was capable of making.
1 can cream of asparagus soup
1 3-oz pkg. lemon gelatin
1 8-oz. pkg. cream cheese, cubed
1/2 cup cold water
1/2 cup mayonnaise
3/4 cup minced celery
1/2 cup finely diced sweet green pepper
1 Tablespoon grated onion
1/2 cup chopped pecans
Heat soup to boiling. Remove from heat and add gelatin, stirring until dissolved. Add cheese cubes, stirring until mixed and melted, using mixer if desired. Stir in water and mayonnaise and mix with vegetables and nuts. Spoon into mold or 8-inch square pan, and chill.