Breads

REFRIGERATOR ROLLS

Makes 3 dozen rolls 1 package active dry yeast 1/2 cup warm water (110F to 115F)1 cup milk, scalded2/3 cup CRISCO all-vegetable shortening or 2/3 CRISCO Stick 1/2 cup sugar 2 teaspoons salt 1 cup mashed potatoes 2 eggs 6 to 6-1/2 cups all-purpose flour Sprinke yeast over warm water; let stand until softened.Pour scalded milk over Crisco, sugar, and salt in a bowl; stir until Crisco is melted. Stir in mashed potatoes. Add eggs, one at a time; stir well after each addition. Stir in 1 cup flour. Add softened yeast and mix well. Stir in enough remaining flour to make a soft dough.Turn dough onto a lightly floured surface. Cover; let rest for 10 minutes. Knead dough until smooth and elastic.Place dough in a greased deep bowl and turn to bring greased surface to top. Cover tightly and set in refrigerator. Dough can be refrigerated for 1 to 3 days.Shape dough into rolls 2 hours before baking. Cover; let rise until doubled.Preheat overn to 425°.Bake at 425° for 15 minutes or until golden brown. Brush with melted butter, if...

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STRAWBERRY WAFFLES

Follow recipe for Deluxe Waffles. Bake waffles and while still warm sprinkle with confectioners’ sugar and decorate with strawberry haloes. Serve with SMUCKER’s Strawberry Fruit Syrup or Jam.

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PINEAPPLE BRAN MUFFINS

12 to 16 muffins 1 cup whole bran cereal 1 can (8 ounces) crushed pineapple (juice pack), undrained1/2 cup milk 1 egg, beaten1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick, melted1 cup all-purpose flour 1/2 cup sugar 1/3 cup chopped pecans 1 tablespoon baking powder 1/4 teaspoon salt Preheat oven to 400Ôæ∞F. Line muffin cups with paper liners or grease well. Set aside.In small mixing bowl mix bran, pineapple and juice, milk and egg. Let stand for 3 minutes to soften bran. Stir in melted Butter Flavor Crisco.In medium mixing bowl combine flour, sugar, pecans, baking powder and salt. Make well in center of mixture. Add bran mixture. Stir only until dry ingredients are moistened. Fill prepared muffin cups about 2/3 full. Bake at 400Ôæ∞F for 25 to 30 minutes, or until deep golden brown.Honey Bran Muffins: follow the recipe above, increasing milk to 1-1/4 cups. Omit pineapple and juice. Melt 1/4 cup honey with Butter Flavor Crisco. Omit sugar and...

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SAUCY APPLE CAKE

Makes One 10-inch Bundt Cake 12 to 16 Servings Cake1 cup Butter Flavor CRISCO all-vegetable shortening or 1 Butter Flavor CRISCO Stick1 cup granulated sugar 1 cup firmly packed light brown sugar 4 eggs 2 teaspoons almond extract1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3 cups sifted all-purpose flour 1 -1/2 teaspoons salt 1 teaspoon baking powder 1 teaspoon baking soda 1 jar (16 ounces) apple sauce, divided1/2 cup apple juice, apple cider or water1 cup chopped black walnuts 1 cup coarsely grated, peeled Golden Delicious apples (about 1/2 pound or 1 large apple)Confectioners’ sugar ToppingReserved 1/2 cup applesauce 1/4 teaspoon ground cinnamon 1 container (8 ounces) frozen whipped topping, thawedHeat oven to 350°. Grease 10-inch (12-cup) Bundt or tube pan with Butter Flavor Crisco. Flour lightly. For cake, combine Butter Flavor Crisco, granulated sugar, brown sugar, eggs, almond extract, 1 teaspoon cinnamon and nutmeg in large bowl. Beat at low speed of electric mixer until blended. Beat at high speed 3 to 4 minutes or until light and fluffy.Combine flour, salt, baking powder and bakng soda in medium bowl. Reserve 1/2 cup applesauce tor topping. Add remaining applesauce and apple juice to creamed mixture alternately with flour mixture, beating at low speed after each addition until well blended. Stir in nuts and apple with spoon. Spoon into pan.Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Place cake, fluted side up, on wire rack. Cool completely. Dust with confectioners’ sugar, if desired.For topping, fold reserved 1/2 cup applesauce and 1/4 teaspoon cinnamon into whipped topping. Place spoonful on each...

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STREUSEL COFFEE CAKE

Makes one 9-inch square cake Cake:3/4 cup sugar 1/3 cup CRISCO Canola Oil1 egg 1/2 cup skim milk 1-1/2 cup sifted enriched flour 2 teaspoons baking powder 1/2 teaspoon salt Streusel Topping:1/2 cup light brown sugar 2 tablespoons flour 2 tablespoons cinnamon 2 tablespoons margarine 1/2 cup finely chopped walnuts For cake, preheat oven to 375°.Combine sugar, oil, and egg. Add skim milk and beat thoroughly. Stir in combined dry ingredients. Beat until smooth.Spread in an oiled 9-inch square pan. Sprinkle with Streusel Topping.Bake at 375° for 30 to 35 minutes. For streusel topping, combine all ingredients with a fork. Sprinkle on batter before...

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PINEAPPLE COCONUT LOAF

Makes 1 loaf bread 2 cups Homemade Crisco Quick Bread Mix 1/2 cup packed light brown sugar 1 egg 1 can (8 ounces) crushed pineapple (undrained)1/2 cup coarsely chopped pecans 1/2 cup flaked coconut 1/4 cup semisweet chocolate piecesTopping:2 tablespoons sugar 1/2 teaspoon ground cinnamon 2 tablespoons flaked coconut Preheat oven to 350°.Combine Crisco mix and brown sugar in a bowl. Beat egg with a fork; stir in undrained pineapple. Add to bowl and stir only until dry ingredients are moistened. Mix in pecans, coconut, and chocolate pieces.Turn batter into a greased 9- x 5- x 3-inch loaf pan and spread to corners.For topping, mix ingredients and spoon evenly over batter.Bake at 350° for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes in pan on a rack. Remove from pan and cool thoroughly on...

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