Raisin Bread
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Easy English Muffins
1 pkg. (13-3/4 oz.) hot roll mix 3/4 c. warm water 1 egg corn meal Dissolve yeast from roll mix package in warm water. Stir in egg. Add flour mixture from package; mix well. Cover; let rise until doubled. Generously sprinkle baking sheets with corn meal. Turn dough onto a lightly floured surface; knead. Roll…
“Bear Claws” or Swedish Tea Ring
Use Sweet Dough recipe. After kneading dough, roll it to 1/2” thickness. Butter dough, sprinkle with filling, and roll lengthwise. Shape roll into a ring on cookie sheet. Cut or slice at 1” intervals about 2/3 of the way through. Pull sections apart and twist slightly. Let rise. Bake in 350 degree oven until golden….
Grandma’s Andagi
Recently I had the privilege of having my Grandma’s Andagi (Okinawan doughnut) recipe published in the Honolulu Advertiser. Unfortunately, the Advertiser due to an oversight incorrectly printed the recipe twice. I’m happy to say on the fourth printing Grandma’s recipe was exactly how we had originally submitted it. Since its printing, this recipe has generated…
Pineapple Nog
3 eggs 2 cups cold milk 1 8-oz. crushed pineapple Beat eggs and milk until frothy; stir in pineapple. Chill. Approx. 3-1/2 cups.
Quick Brown Bread with Molasses
1 c. all-purpose flour 1 tsp. baking soda 1 c. All-Bran or Bran Bud cereal 2 tbsp. margarine 3/4 c. very hot water 1/2 tsp. salt 1 egg 1/2 c. raisins or chopped prunes, dates or figs 1/3 c. molasses Stir flour, baking soda and salt. Set aside until needed. Beat the egg. In a…
