Muffins: Refrigerator Bran Muffins

3 c. sugar

4 eggs

1 c. Crisco oil

1 qt. buttermilk

5 c. flour

5 tsp. baking soda

3 tsp. salt

1 15-oz. pkg. Raisin Bran

Blend together 3 cups sugar, 4 eggs and 1 cup Crisco oil.  Add alternately to above 1 quart buttermilk, 5 cups flour, sifted with 5 teaspoons baking soda and 3 teaspoons salt.  Then add one 15-ounce package Raisin Bran.  Fill muffin tins 2/3 full.  Bake at 350 for 15 to 20 minutes.  Yields 25 to 30 muffins.

Mrs. Bryce (Deloris) Christy

Our Swiss Pantry II

First Mennonite Church

1987

Appetizer: Buffalo Wings

2 lb. disjointed chicken wings

1 stick oleo, melted

1/4 tsp. garlic powder

8 oz. cayenne pepper sauce

Fry wings in oil for 15 to 20 minutes at 375.  Mix sauce ingredients; add fried wings until well coated.  For hotter wings, add more cayenne pepper sauce.  Serve with Bleu Cheese Dressing.

Bleu Cheese Dressing:

4 oz. crumbled Bleu cheese

4 oz. sour cream

4 oz. mayo

1/8 tsp. garlic powder

1/8 tsp. onion salt

Mix together.  Serve with wings and celery sticks.

Judy Yoder

Seasoned with Love

Hartville Mennonite Church

Year Unknown

Appetizer: Bread Pot Fondue

4 pkg. (8 oz.) cream cheese

1 small container sour cream

1 1/2 c. grated Cheddar cheese

1 tsp. Worcestershire sauce

2 small jars dried beef

green chilies

1 bunch green onions

1 round loaf bread

Hollow out bread.  Fill with mixture and bake at 350 for 1 1/2 hours.  Serve with bread that was hollowed out.

Marilyn Wagler

Seasoned with Love

Hartville Mennonite Church

Year Unknown

Appetizer: Biscuit Munchies

1 lb. Italian sausage

3 c. biscuit mix

3 c. Cheddar cheese, shredded

Mix all ingredients together and drop by spoonful on cookie sheet.  Bake at 400 for 15 to 20 minutes.  Great as an appetizer.  Makes a bunch.

Cass Nisly

Seasoned with Love

Hartville Mennonite Church

Year Unknown

Appetizer: Apple Dip

8 oz. cream cheese

8 oz. container plain yogurt

1/2 c. brown sugar

3/4 c. unsalted peanuts, crushed

Slice apples.  Dip each piece in lemon juice.  Put into a bowl and cover.

Mix ingredients all together.  Dip apples into dip.

Mary Otto

Seasoned with Love

Hartville Mennonite Church

Year Unknown

Appetizer: Cheddar Cheese Ball

1-3 oz. Pkg. Cream Cheese

2-8 oz. Jars Sharp Cheddar Cheese*

1 medium Onion (finely chopped)

1 tbls. Worcestershire Sauce

Chopped nuts

Let cheeses soften.  Mix all ingredients together except nuts.  Form into a ball, roll in chopped nuts, then refrigerate.

*Also good when you substitute 1 jar of Smoked Cheddar cheese or Pimento cheese for 1 jar of the Sharp Cheddar cheese.

Carol Yoder

Hartville Mennonite Cookbook

Hartville Mennonite Church

2004

Appetizer: Blue Cheese Ball

8 oz. Cream Cheese

8 oz. Blue Cheese

1/4 cup Butter

Chopped Black Olives

Garlic Powder to taste

Chives

Chopped Nuts

Let cheeses and butter come to room temperature (easier to mix).  Mix all ingredients together, except nuts.  Form into a ball, then roll in chopped nuts and refrigerate.

Carol Yoder

Hartville Mennonite Cookbook

Hartville Mennonite Church

2004

Appetizer: Party Cheese Ball

1 small pkg. Cream Cheese

1 small jar Kraft Roka Cheese

1 small jar Old English Cheese

1 tsp. Worcestershire sauce

1 tsp. Paprika

3/4 cup Walnuts

Blend cheeses with fork.  Add paprika and Worcestershire sauce.  Blend until creamy.  Crush walnuts.  Form into ball and roll in walnuts.

Jane Yoder

Hartville Mennonite Cookbook

Hartville Mennonite Church

2004

Appetizer: Bacon Sticks

1 pkg. breadsticks

1 pkg. bacon

Preheat oven at 375.  Twist bacon around breadsticks.  With kitchen scissors cut in half.  Place on cookie sheet.  Bake 20-30 minutes.

Jama Conrad

Feeding the Flock

Beech Mennonite Church

2009

Appetizer: Artichoke and Spinach Dip

1 (14-oz.) can Artichoke Hearts

1 (10-oz.) box Frozen Spinach

1 c. Mayonnaise

8 oz. Monterey Jack cheese - shredded

5 oz. Shredded Parmesan cheese

Drain and finely chop artichoke hearts.  Thaw and drain spinach.  In mixing bowl, mix both cheeses.  Stir in mayonnaise.  Stir in artichokes and spinach.  Place in pie plate or 8x8 baking dish.  Bake at 350 degrees for 20-25 minutes.  Serve with tortilla chips or bread.  Can be made ahead and refrigerated, but let stand 30 minutes at room temperature before baking.

Heidi Loy

Feeding the Flock

Beech Mennonite Church

2009

Appetizer: Apple Slice Dip

(8-oz.) cream cheese

1/2 c. Brown sugar

2 tsp. Vanilla

Smuckers caramel sauce (ice cream topping)

Chopped walnuts or pecans

Allow cream cheese to warm to room temperature.  Whisk together cream cheese, brown sugar, and vanilla.  Shape into a mound in the middle of a tray or bowl.  Pour caramel sauce over cheese mixture, then sprinkle nuts on top.  Place apple slices around the cheese dip and serve.

Jen Hartzler

Feeding the Flock

Beech Mennonite Church

2009

Appetizer: Apple Dip

(8-oz.) cream cheese

3/4 c. brown sugar

1/4 c. sugar

1 tsp. vanilla

2 T. milk

1/2 c. nuts (optional)

7 apples

Mix ingredients together.  Cut apples in wedges.

Karen Miller

Feeding the Flock

Beech Mennonite Church

2009

Muffins: Orange-Blossom Muffins

1 slightly beaten egg

1/4 c. sugar

1/2 c. orange juice

2 T. salad oil

2 c. biscuit mix

1/2 c. orange marmalade

1/2 c. chopped pecans

Topping:

1/4 c. sugar

1 1/2 T. flour

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 T. butter

Combine egg, 1/4 cup sugar, orange juice and salad oil; add biscuit mix; beat vigorously 30 seconds.  Stir in marmalade and pecans.  Put in paper baking cups, 2/3 full.  Sprinkle with topping.  Bake at 400 for 20 to 25 minutes or till done.

Phoebe Wulliman (Fred)

Our Swiss Pantry II

First Mennonite Church

1987

Muffins: Honey Orange Muffins

1/2 c. sifted flour

1/4 tsp. salt

2 tsp. baking powder

1/2 c. whole-wheat flour

1 egg, well beaten

1/4 c. orange juice

1 tsp. grated orange rind

1/2 c. honey

3 T. melted shortening

Sift flour, salt and baking powder together.  Add whole-wheat flour and mix thoroughly.  Combine egg, orange juice, rind, honey and shortening.  Add all at once to flour, stirring only enough to dampen all flour.  Bake in well greased muffin pan (or use paper baking cups).  Bake in hot oven at 400 for 15 to 20 minutes, or until browned.  Makes 12 muffins.

Mrs. Forrest (Ella Mae) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987

Muffins: Carrot Whole-Wheat Muffins

1 c. whole-wheat flour

1 c. all-purpose flour

1/4 c. sugar

3 tsp. baking soda

1/2 tsp. salt

1 1/2 c. grated carrots

1/2 c. raisins

1 c. milk

1/4 c. salad oil

1 egg

Mix all ingedients.  Grease 12 muffin cups.  Fill 2/3 full.  Bake at 400 for 20 to 25 minutes.  Loosen edges, turn out, and serve hot.

Mrs. Bertha Ault

Our Swiss Pantry II

First Mennonite Church

1987

Muffins: Maple-Bran Muffins

2 1/2 c. Bran Flakes, crushed

1 1/4 c. all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

3/4 c. buttermilk

1/4 c. salad oil

1/3 c. pure maple syrup (or you may substitute maple-flavor syrup)

Grease muffin pan cups.  In large bowl with fork, mix first 4 ingredients.  In small bowl with fork, beat egg, buttermilk, maple syrup and salad oil until blended.  Stir egg mixture into flour mixture just until flour is moistened.  Spoon into muffin pan cups.  Bake at 350 for 25 minutes.  Yields 9 to 12 muffins, depending on size of pans.

Mrs. Scott (Greta) Lehman

Our Swiss Pantry II

First Mennonite Church

1987

Muffins: Bran Muffins

3 1/2 c. All-Bran

1 1/2 c. sugar

1/2 c. salad oil

2 c. buttermilk

2 1/2 c. flour

1/2 tsp. salt

2 1/2 tsp. baking soda

2 eggs

Soak 1 cup All-Bran in 1 cup boiling water and cool.  Mix remaining All-Bran and remaining ingredients.  Add first mixture to second mixture.  May refrigerate as long as 3 weeks.  Bake in muffin tins at 400 for 15 to 20 minutes.  Yields approximately 36 muffins.

Mrs. Betty Deaton

Our Swiss Pantry II

First Mennonite Church

1987

Muffins: Apple Muffins

2 c. sifted flour

3 tsp. baking powder

1/2 c. sugar

1/2 tsp. salt

3 T. shortening

1/3 c. nuts

1 egg, beaten

3/4 c. milk

1 c. chopped, peeled apples

1/3 c. brown sugar

1/2 tsp. cinnamon

Sift dry ingredients, cut in shortening.  Combine eggs and milk, add dry mixture.  Mix only until flour is dampened.  Do not overmix.  Fold in apples, fill muffin tins 1/2 full.  Combine brown sugar, cinnamon and nuts.  Sprinkle on top.  You may substitute blueberries for the apples.  Bake at 400 for 25 minutes.  Yields about 18 muffins.

Mrs. Dan (Anita) Wenger

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Oatmeal Shortbread

1 c. butter

1/2 c. brown sugar

2 1/2 c. quick rolled oats

1 c. flour (sifted)

Cream butter, add brown sugar.  Beat until fluffy.  Mix in well: rolled oats and flour.  Pat mixture into bottom of 9x13-inch pan.  Bake for 12 to 15 minutes at 350.  Cool.  Cut into squares.  Store in airtight container.  Good with strawberries or any fruit.

Mrs. Glenn (Louneta) Bixler

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Zucchini Squash Bread

3 eggs, well beaten

1 c. cooking oil

2 c. white sugar

2 c. zucchini, unpeeled, grated and packed

3 tsp. vanilla

Sift together:

3 c. flour

1 tsp. salt

3 tsp. cinnamon

1 tsp. soda

1/4 tsp. baking powder

Beat eggs well; add oil, sugar, zucchini and vanilla.  Mix well.  Then add the flour, salt, soda, cinnamon and baking powder.  Mix together.  Add 1/2 cup chopped nuts.  Pour into two greased loaf pans.  Bake at 325 for 1 hour.

Ann M. Neuenschwander, Mrs. Michael (Sandra) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Break Away Vegetable Bread

1 11-oz. can refrigerated buttermilk biscuits

3 T. butter or margarine, melted

3 slices bacon, fried and crumbled

3 T. Parmesan cheese, grated

1/3 c. onion, finely chopped

1/3 c. green pepper, finely chopped

Cut biscuits into quarters; dip each piece in butter and layer one-third in a lightly greased pan.  Sprinkle with half of bacon, cheese, onion and green pepper.  Repeat layers until all ingredients are used ending with biscuits.  Bake at 350 in a 6-cup bundt pan for 25 minutes or until done.  Serve in 6 to 8 pieces.

Mrs. Adam (Marcella) Liechty

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Poppy Seed Loaf

3 c. flour

1/2 tsp. salt

1 1/2 tsp. baking powder

3 eggs

1 1/2 c. Crisco oil

2 1/4 c. sugar

1 1/2 c. milk

1 1/2 T. poppy seeds

1 1/2 tsp. vanilla

1 1/2 tsp. almond flavoring

1 1/2 tsp. butter flavoring

Mix all ingredients well.  Pour into 3 greased and floured medium-sized loaf pans.  Bake at 350 for 1 hour, or until toothpick comes clean.

Joyce Flueckiger

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Lemon Tea Bread

1 c. sugar

1/2 c. margarine

2 eggs

1/2 c. milk

1 1/2 c. flour

1/2 tsp. salt

1 tsp. baking powder

1 rind of lemon, grated

1/2 c. chopped nuts

1/2 c. sugar

Juice of lemon

Mix sugar, margarine and eggs; add milk.  Mix flour, salt and baking power; add to sugar mixture.  Add grated lemon rind and nutmeats.  Bake at 350 for 55 minutes.  Dissolve sugar into lemon juice and pour over bread as soon as removed from oven, while hot.  Bake in 9x5x3-inch loaf pan.

Mrs. Erma Neuen

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Caraway Onion Bread

1/4 c. butter

1/3 c. minced onion

1 c. 100% Bran cereal

1 c. buttermilk

1 egg

1 1/2 c. unbleached flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. caraway seeds

Preheat oven to 350.  Oil a 9x5-inch loaf pan.  Melt butter.  Add onions and cook on low till onion is tender.  Remove from heat and stir in the bran cereal and buttermilk.  Let this stand until cereal is soft.  Beat in the egg.  In a large bowl combine flour, baking powder, soda, salt and caraway seeds.  Stir until well mixed.  Add onion-cereal mixture, and stir until just moist.  Batter will be very thick!  Pour batter into prepared pan and bake for 30 to 35 minutes or until a toothpick comes out dry.  Cool for 10 minutes in the pan; then remove and cool on a rack.

Mrs. Merlin K. (Alice) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Whole-Wheat Banana Bread

2 c. whole-wheat flour

1/4 c. wheat germ

1 tsp. soda

1/2 tsp. salt

1 1/2 c. mashed ripe bananas

1/4 c. vegetable oil

1/4 c. honey

2 eggs

1 tsp. vanilla

Combine dry ingredients in a large bowl.  Make a well in center of mixture.  Combine bananas, oil, honey, eggs and vanilla, and add to dry ingredients, stirring just until moistened.  Coat loaf pan with cooking spray.  Spoon batter into 9x5x3-inch pan, and bake for 1 hour at 350, or until toothpick inserted comes out clean.

Mrs. Ernest W. (Ruth) Schwartz

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Banana Nut Bread

1/3 c. shortening

1/2 c. sugar

2 eggs

1 c. mashed bananas

1/2 c. nuts

1 3/4 c. flour

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. soda

Cream shortening and sugar; add eggs and beat well.  Sift together dry ingredients; add to creamed mixture.  Add bananas.  Stir in walnuts.  Bake in a well greased 8 1/2x4 1/2x2 1/2-inch loaf pan for 1 hour or until done at 350.

Mrs. Hiram (Clara) Nussbaum

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Applesauce Bread

2 c. sifted flour

1/4 tsp. salt

1 tsp. soda

1/2 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp nutmeg

1/4 tsp. allspice

1 1/4 c. sweetened applesauce

1 c. white sugar

1/2 c. oil

2 eggs

3 T. milk

3/4. chopped pecans

1/4 c. brown sugar

1/2 tsp. cinnamon

Preheat oven to 350.  Prepare pan by greasing bottom of 9x5x3-inch loaf pan.  Sift flour with soda, salt, baking powder, 1/2 teaspoon cinnamon, nutmeg and allspice.  Set aside.  Blend applesauce, white sugar, oil, eggs and milk.  Stir in flour mixture and blend.  Stir in 1/2 cup pecans.  Spread in prepared loaf pan.  Combine the remaining pecans (1/4 cup), brown sugar and 1/2 teaspoon cinnamon.  Mix well, sprinkle over batter.  Bake in preheated oven for 1 hour or until toothpick inserted comes out clean.  Cool in pan right side up for 5 to 10 minutes.  Loosen sides and invert to remove from pan.  Cool completely right side up.

Mrs. Jeff (Sondra) Lehman

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Garlic Bread

1 loaf of bread

1 to 2 sticks margarine

Garlic salt

Parsley flakes

Melt butter or margarine and lightly cover bread.  Sprinkle garlic salt and parsley flakes on each piece of bread.  Cut each slice of bread into 4 strips on a cookie sheet and bake in a preheated oven at 350 for 12 minutes or until golden brown.

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Pizza Dough

1 c. lukewarm water

1 pkg. yeast

1 tsp. sugar

1 tsp. salt

1 T. shortening

3 c. flour

Put in mixing bowl water and yeast.  Let stand for 15 minutes.  Stir.  Add sugar, salt and shortening.  Beat well.  Add 1 1/2 cups flour. Beat until smooth.  Add about 1 1/2 cups flour, using enough to make the dough just barely firm enough to handle.  Knead until smooth.  Divide in thirds.  Knead each piece into a ball.  Flatten, then pull and stretch gently to fit a 9-inch layer cake tin, lightly greased.  Press up around the edges to make a slight rim.  Let rise for 15 minutes.  Add your favorite pizza fixings.  Bake for 25 minutes at 425.

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987

Dessert: Donuts

2 c. hot mashed potatoes

1 c. shortening

1 c. sugar

1 qt. scalded milk (cooled)

3 pkgs. dry yeast

3/4 c. water (warm)

5 lb. bag of flour

2 eggs

1 T. salt

Dissolve yeast in water until bubbly.  Mix potatoes, shortening and sugar.  Add milk and yeast and 3 cups flour.  Let stand until spongy.  Add eggs, salt and remainder of 5-pound bag of flour, less 1/2 cup.  Let stand until double in bulk.  Roll out and shape or cut.  Let rise again until double.  Fry in deep fat until golden brown.  When completely cool fill with the following filling.

Filling:

1 c. milk

1 c. sugar

1/4 c. flour

1 c. Crisco

Cook milk and flour until thick.  Cool.  Beat sugar and Crisco until fluffy.  Add milk and flour mixture and beat until blended.

Then frost with the following glaze:

2 lbs. powdered sugar

1 T. vanilla

1/4 lb. shortening

1 c. milk

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987

Dessert: Ne Yaush Koka (Low German)

Mix the following:

4 c. milk (scald and cool)

4 c. raisins

4 eggs

1 1/2 tsp. salt

2 T. sugar

2 pkgs. dry yeast

Add enough flour to make a soft dough.  Allow dough to rise until bubbly.  Drop by tablespoonfuls into hot grease, deep fat fry until lightly browned.  Drop hot into brown paper bag containing powdered sugar or granulated sugar and shake until coated; or roll in sugars; or eat plain while still warm.  (We enjoy these on New Year's Day watching the Rose Parade on TV.  It is a New Year's Day tread/snack I grew up with.)

Mrs. Gordon (Tillie) Neuenschwander

Our Swiss Pantry II

First Mennonite Church

1987

Dessert: Jalebis (Pretzel Shaped Indian Sweet)

Dough:

1 1/2 c. all-purpose flour

1 T. cornmeal, or 2 T. rice flour

1/2 T. yeast dissolved in a little warm water

1 T. vegetable oil

1 c. warm water (or enough to make a smooth batter)

Syrup:

2 c. sugar

1 1/2 c. cold water

1 T. vinegar

4 whole cloves

1 tsp. yellow food coloring, several drop of red coloring to make an orange color

Oil for deep frying

Mix the flour, cornmeal, dissolved yeast, tablespoon vegetable oil and water; let rise 1/2 to 1 hour.  In the meantime, prepare syrup.  Combine sugar, cold water, vinegar and cloves in a saucepan.  Stir over moderate heat until sugar dissolves.  Increase heat, cook briskly, undisturbed for 5 minutes.  Turn heat low, stir in the coloring.  Heat 2 to 3 inches of oil to 350.  To make the "Jalebis," spoon some of the batter into a pastry bag.  Squeeze the batter directly into the hot oil.  Loop a stream of batter to form a pretzel, or some overlapping circles.  Each "Jalebis" should be about 3 inches long and 2 inches wide.  In batches of 4 or 5, fry the "Jalebis" for a minute or two until they feel firm to the touch.  Transfer them immediately into the warm syrup, let them be submerged in the syrup for a minute, then turn them out on a plate.  Makes about 1 1/2 dozen.

Mrs. Kenneth (Mary) Bauman

Our Swiss Pantry II

First Mennonite Church

1987

Bread: African Bread Buns

2 T. yeast

2 T. sugar

3 c. warm water

1 c. white cornmeal

1 c. whole-wheat flour

Stir above together. Build fire in brick oven.

Add:

2 eggs, optional

1/4 c. cooking oil

1 tsp. salt

1 c. dry milk

1 more c. whole-wheat flour

Knead.  Let rise.  Shape into buns and let rise again.  Bake for 15 to 20 minutes at 375 to 400.  Makes 3 dozen.

Mrs. Eugene (Gladys) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Cornmeal Rolls

1/3 c. cornmeal

1/2 c. sugar

1 tsp. salt

1/2 c. margarine

2 c. milk

2 beaten eggs

1 cake fresh or 1 pkg. granular yeast

1/4 c. warm water

4 to 5 c. flour

Mix first 5 ingredients and cook, stirring constantly until thick, about 3 minutes.  Cool to lukewarm.  Add yeast dissolved in warm water, eggs, and lastly the flour.  Let rise until double and punch down.  Let rest 10 minutes.  Roll and form into desired shapes.  Let rise again, and bake at 375 for about 15 to 18 minutes.

Served at WM, August, 1985

Our Swiss Pantry II

First Mennonite Church

1987

Dessert: Potato Refrigerator Rolls

2 pkgs. yeast

1/2 c. lukewarm water

2/3 c. shortening

1 1/2 tsp. salt

1/2 c. sugar
1 c. mashed potatoes

1 c. scalded milk

2 eggs

7 c. flour

Dissolve yeast in lukewarm water; scald milk and add shortening, salt and sugar.  Beat eggs and mix with potatoes, add to cooled milk and mix with yeast.  Add three cups flour and beat till smooth.  Add remaining flour.  Knead on floured board for 10 minutes.  Let rise till doubled in size, about 2 hours.  Divide dough in half and roll into a rectangle.  Spread with melted butter, brown sugar and cinnamon.  Roll and cut into 1-inch slices.  Place in greased pie or cake pans and let rise till doubled.  Frost while warm with powdered sugar frosting.  Bake at 375 for 20 minutes.  Makes 20 rolls.

Mrs. Lloyd (Carol) Neuenschwander

Our Swiss Pantry II

First Mennonite Church

1987

Dessert: Orange Rolls

1 pkg. dry yeast

1/4 c. warm water

1/4 c. sugar

1 tsp. salt

2 eggs

1/2 c. dairy sour cream

1/2 c. butter or margarine, melted and divided

3 1/2 c. flour, divided

3/4 c. sugar

2 T. grated orange rind

Dissolve yeast in warm water in large mixing bowl.  Beat in 1/4 cup sugar, salt, eggs, sour cream and 6 tablespoons melted butter or margarine.  Gradually add 2 cups flour; beat until smooth.  Knead remaining flour into dough.  Cover and let rise in warm place until double in bulk (about 2 hours).  Punch dough down; knead on floured board 15 times.  Divide dough in half; roll to 12-inch circle.  Combine 3/4 cup sugar and the orange rind.  Brush dough with 1 tablespoon melted butter and sprinkle with half of the orange rind-sugar mixture.  Cut into 12 wedges and roll up into crescent shape.  Repeat with second half of dough.  Place rolls, point side down into a buttered 12x9-inch pan, in 3 rows.  Cover and let rise until doubled, about 1 hour.  Bake at 350 for 20 to 25 minutes or until golden brown.

Glaze (Combine):

3/4 c. sugar

1/2 c. dairy sour cream

2 T. frozen orange juice concentrated (thawed)

1/2 c. margarine

Bring this to a boil and boil for 3 to 4 minutes, stirring constantly.  Pour warm glaze over rolls as soon as removed from oven.

Mrs. Neola Luginbill

Our Swiss Pantry II

First Mennonite Church

1987

Dessert: Orange Bowknots

1 1/4 c. milk, scalded

1/2 c. shortening

3 egg yolks

1/4 c. orange juice

1/2 c. sugar

1 tsp. salt

1 cake yeast

2 T. grated orange peel

5 c. flour

Combine sugar, salt, shortening and scalded milk.  Cool to lukewarm and crumble yeast cake in this mixture.  Add beaten yolks, orange juice and grated rind.  Beat mixture thoroughly.  Add flour gradually, mixing to a soft dough.  Cover and let stand for 10 minutes.  Knead and then let rise until double its bulk.  Roll dough 1/2 inch thick.  Cut in 10-inch strips 1/2 inch wide.  Tie each strip into a knot.  Place on baking sheet and let rise again until double in size.  Bake at 375 for 15 minutes.

Icing for Orange Bowknots:

2 T. orange juice

1 tsp. grated orange rind

1 c. confectioners' sugar

This amount makes 2 dozen rolls.

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Jailhouse Rolls

11 c. flour

9 T. soft shortening

3 pkg. dry yeast

1/2 c. warm water (110 to 115)

1/4 c. sugar

2 c. water (65)

1/2 c. sugar

1 12 oz. can evaporated milk

3/4 tsp. salt

Mix flour and shortening well in a very large mixing bowl.  Stir in yeast, 1/2 cup warm water and 1/4 cup sugar; mix well to blend.  Add remaining water and evaporated milk and remaining sugar and salt.  Mix until dough is smooth (about 3 minutes).  Let rise 20 minutes in warm place.  Punch the dough down and let it stand another 5 minutes.  Make the dough into desired size and shapes, and then let rise until double.  Bake at 450 for 12 minutes.

Mrs. Steve (Sarah) Wilson

Our Swiss Pantry II

First Mennonite Church

1987

Bread: 90 Minute Dinner Rolls

2 to 2 1/2 c. flour

2 T. sugar

1/2 tsp. salt

1 pkg. dry yeast

1/2 c. milk

1/4 c. water

2 T. margarine

Mix 3/4 cup flour, sugar, salt, and undissolved yeast.  Heat milk, water, and margarine to 120 to 130.  Gradually add dry ingredients and beat for 2 minutes at medium speed of mixer.  Add 1/4 cup flour.  Beat at high speed for 2 minutes.  Stir in enough additional flour to make soft dough.  On floured board knead for 2 to 3 minutes.  Divide dough into 12 equal pieces.  Shape into balls.  Place in greased 8-inch round cake pan.  Pour a 1 inch depth of boiling water into large pan (I use my broiler pan), on bottom rack of oven.  Set rolls on rack above water.  Cover.  Close oven door; let rise for 30 minutes.  Uncover rolls; remove pan of water.  Turn oven to 375.  Bake for 20 to 25 minutes or until done.  Remove from pan to cool.  Serve warm.  Good cold too.

Mrs. Don (Anita) Shauver

Our Swiss Pantry II

First Mennonite Church

1987

Bread: 60 Minute Rolls

2 pkg. yeast

1/4 c. lukewarm water

1 1/4 c. milk

3 T. sugar

1/2 tsp. salt

2 T. butter

3 to 3 3/4 c. flour

Dissolve yeast in water.  Heat milk, sugar and butter to lukewarm.  Add yeast and flour and place in a warm place for 15 minutes.  Roll into balls and place on a greased cookie sheet.  Let raise for 15 minutes and then bake at 350 for 10 to 12 minutes.  

Note: Works better if you let dough raise 30 minutes each time.

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Crescent Rolls

4 c. sifted flour

1/4 tsp. salt

3 tsp. sugar

1 pkg. dry yeast

1/2 c. cold water

1 c. cold milk

1 c. butter or margarine

Sift together flour, salt and sugar.  Dissolve yeast in cold water.  Add dissolved yeast and milk to dry ingredients and mix well.  Turn onto lightly floured pastry cloth and knead until elastic.  Roll out into long narrow strip about 1/3 inch thick.  Divide butter into 5 portions, thinly sliced, on half the strip, folding remaining half over it and pressing down firmly.  Let stand in refrigerator for 10 minutes.  Repeat until all butter has been folded in.  Cut dough into 4 portions.  Refrigerate 3 portions while rolling out one.  Roll out a round about 1/3 inch thick and cut into 8 pie shaped wedges.  Roll up each wedge beginning at wide edge.  Shape into crescents.  These can be refrigerated overnight.  When ready to use, place crescents on baking sheet.  Bake in 400 oven for 18 to 20 minutes.

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Butterhorns

Mix together:

1/4 c. lukewarm water

1 pkg. dry yeast

1 tsp. sugar

Heat:

3/4 c. milk (130)

Add:

1/2 c. butter

1/2 c. sugar

1 tsp. salt

Beat 3 eggs in large bowl and add both the yeast mixture and the milk mixture cooled to lukewarm.  Add 4 to 6 cups flour.  Add 2 1/2 to 3 cups first and beat well with mixer.  (Never add more than 6 cups of flour.)  Cover and let rise.  Punch down at least 1 time when doubled.  Cut in half.  Roll each half into as round a form as possible, about 1/4-inch thick.  Cut into 16 pie shaped pieces.  Beginning at the broad end, roll toward the small end.  Put rolled forms on buttered cookie sheet and let rise.  Bake at 350 for 15 to 20 minutes.  Rub with butter while still hot from oven.

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987

Dessert: Cinnamon Rolls

3 1/4 to 3 3/4 c. flour

1 pkg. Rapid Rise dry yeast

1/4 c. sugar

1 tsp. salt

1/2 c. milk

1/2 c. water

1/4 c. butter or oleo

1 egg

1/4 c. packed brown sugar

2 T. sugar

2 tsp. cinnamon

2 T. softened butter

In large mixer bowl, combine 1 1/2 cups flour, yeast, 1/4 cup sugar and salt.  In saucepan heat milk, water and 1/4 cup oleo until warm (120 to 130).  Butter does not need to melt.  Add to flour mixture.  Add egg.  Blend at low speed until moistened, beat for 3 minutes at medium speed.  By hand, gradually stir in enough remaining flour to make a soft dough.  Knead on floured surface until smooth and elastic, 5 to 8 minutes.  Place in greased bowl, turning to grease top.  Cover, let rise in warm place until doubled, about 1 hour.  Prepare filling by combining brown sugar, 2 tablespoons sugar and cinnamon, and set aside.  Punch down dough.  On lightly floured surface, roll to a 15x12-inch rectangle.  Spread with softened butter.  Sprinkle filling over dough.  Roll up tightly.  Pinch edge to seal.  Cut in 12 slices.  Place in greased 13x9-inch pan.  Cover, let rise in warm place until almost doubled, about 30 minutes.  Bake at 375 for 20 to 25 minutes until brown.  Remove from pan.  Cool.

Mrs. Chris (Betty) Liechty

Our Swiss Pantry II

First Mennonite Church

1987

Dessert: Cinnamon Rolls

1 c. milk

1/2 c. sugar

1 tsp. salt

5 c. flour

1/3 c. butter

2 eggs

2 pkgs. or 2 T. yeast

Cook milk, salt, sugar and butter until it boils.  Let cool.  Put yeast and 1 teaspoon sugar in 1/2 cup warm water.  Put eggs in milk mixture.  Add 1 cup flour.  Then knead well.  Let rise for 30 minutes, or until double in size.  Roll out dough.  Put melted butter, brown sugar, and cinnamon on dough and then roll up.  Cut dough 1 inch thick.  Put into greased pans and push down with brush.  Let rise about 2 hours.

Icing for Rolls:

1/2 c. butter

1 c. brown sugar (packed)

1/4 tsp. salt

6 T. milk

3 c. powdered sugar

Melt butter in a 2-quart saucepan; stir in brown sugar and salt.  Bring to a boil and boil hard for 2 minutes, stirring constantly.  Remove from heat and add milk, stirring vigorously.  Put back over heat and bring to a full boil again.  Set aside to cool (20 minutes).  Beat in powdered sugar until smooth.  If frosting stiffens too quickly, add a few drops of milk.

Mary Fox (Ed), from my Grandma Fox

Our Swiss Pantry II

First Mennonite Church

1987

Dessert: Cherry Puff Rolls

1 pkg. active dry yeast

1/4 c. warm water

2/3 c. scalded milk

1/4 c. sugar

3 T. butter or margarine

1 tsp. salt

1 egg, beaten

3 1/4 to 3 3/4 c. sifted all-purpose flour

1/4 c. butter or margarine, softened

Cherry preserves

Confectioners' icing

Soften yeast in warm water.  Combine scalded milk, sugar, butter, and salt; stir to dissolve sugar.  Cool to lukewarm.  Add softened yeast, egg, and 1 cup flour; beat very smooth.  Add remaining flour, or enough to make soft dough.  Turn out on lightly floured surface; knead till smooth and satiny (8 to 10 minutes).  Place in greased bowl, turning once to grease surface.  Cover; let rest for 10 minutes.  Roll 1/2 inch thick on lightly floured surface.  Spread with half the soft butter; fold in half, pinch edges together.  Roll 1/2 inch thick; spread with remaining butter; fold, seal, and roll as before.  Cut in 2 or 2 1/2-inch circles; place on greased cookie sheet.  Cover; let double (20 to 30 minutes).  Make depression in center of each and fill with cherry preserves.  Bake in hot oven at 400 for about 10 minutes.  While warm, frost with a confectioners' icing made with 1 cup confectioners' sugar and 1 1/2 tablespoons cream.

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987

Dessert: Caramel Pecan Rolls

1 pkg. active dry yeast

1/4 c. warm water

1/4 c. lukewarm milk

2 T. sugar

3/4 tsp. salt

2 T. shortening

1 egg

1 3/4 to 2 c. sifted flour

1/4 c. butter

1/2 c. brown sugar

1 T. water

1/2 c. chopped pecans

Soak yeast in warm water for 5 minutes.  Pour milk over sugar and salt in bowl.  Beat in shortening, eggs, 1/2 cup flour and softened yeast.  Cover with waxed paper.  Let rise in warm place (80 to 85) for 15 minutes.  Mix butter, brown sugar and water.  Spread over bottom of 8-inch round pan.  Arrange pecans on top of sugar mixture.  Stir remaining flour into roll dough.  Turn out on lightly floured board.  Knead gently.  Roll out into 9x12-inch oblong shape.  Spread with butter and sprinkle with brown sugar.  Roll dough lengthwise.  Cut in 12 1-inch rolls.  Arrange in prepared pan.  Cover.  Let rise until doubled in size.  Bake at 400 for 20 minutes.

Mrs. Frank (Lydia) Burke

Our Swiss Pantry II

First Mennonite Church

1987

Dessert: Butterscotch Rolls

1 pkg. dry yeast

1/4 c. warm water

1 pkg. instant butterscotch pudding

1 c. milk

1/2 c. margarine

2 eggs

4 1/2 to 5 c. flour

Add yeast to water, set aside.  Dissolve pudding mix, milk and margarine.  Bring to a boil.  Cool.  Add eggs to mix, then add yeast and flour.  Roll into oblong (using floured table).  DO NOT KNEAD DOUGH.  Spread dough with 1/4 cup melted margarine, 2/3 cup brown sugar and 2 tablespoons flour.  Sprinkle with 1/2 cup pecans or 2/3 cup coconut.  Roll up tightly.  Cut into 1 1/2-inch slices.  Put in greased pan 3/4 inch apart.  Let rise until double in bulk.  Bake at 375 for 12 to 15 minutes.  Cool slightly, and glaze.

Glaze:

1/4 c. brown sugar

2 T. milk

2 T. butter

1 c. powdered sugar

1 tsp. vanilla

Boil brown sugar, milk and butter for 1 minute.  Add powdered sugar and vanilla.

Mrs. Ted (Gretta) Beitler

Our Swiss Pantry II

First Mennonite Church

1987

Dessert: Sugar Cream Kuchen

Step 1.

Use Pillsbury hot roll mix, and mix as directed.  Let rise.

Step 2.

Sift together 2/3 cup brown sugar, 2/3 white sugar, 6 tablespoons (level) flour and set aside.

Step 3.

Punch down dough when ready and immediately roll into size of 15x10x1-inch greased pan or two 9-inch round roll pans.  Press bottom and sides well into place.  Fill pans - don't let rise again.

Step 4.

Mix 1 1/3 cups whole milk (not 2% milk), and 1 1/3 cups whipping cream.  Add sugar mixture.  Stir only to mix well and pour immediately into pans.  Sprinkle cinnamon or nutmeg on top.  Bake at 375 for about 25 minutes, or longer (no longer than 30 to 35 minutes).  Note: If using foil pans, set on cookie sheet to bake.  If edges brown too early, put foil over edges.

Mrs. Max (LaDene) Lehman

Our Swiss Pantry II

First Mennonite Church

1987

Dessert: Choco-Peanut Butter Ring

2 pkgs. dry yeast

1/4 c. warm water

1/3 c. sugar

2 tsp. salt

1/2 c. melted butter

1 c. mashed potatoes

2 eggs

1 c. milk, scalded

6 to 6 1/2 c. flour

Soften yeast in water.  Beat potatoes and eggs together.  To milk, add sugar, butter and salt.  Add 3 cups flour, yeast and potato mixture; beat well.  Add remaining flour, and knead for 8 to 10 minutes.  Place in greased bowl and let rise 2 times.  Divide dough in half and roll out into two 9x22-inch rectangles.  Combine 1/4 cup peanut butter, 1/4 cup sugar, 2 tablespoons butter, and 1/2 cup semi-sweet chocolate pieces (melted), spread over dough.  Roll up from long side and place in a ring on greased baking sheet.  Make slashes 2/3 of way through at 1-inch intervals and turn on side slightly.  Cover; let rise till nearly double.  Bake on cookie sheet at 350 to 20 to 25 minutes.  Yields 2 rings.  Cover with foil after 15 minutes of baking.  Can also use 1/2 of the dough to make 18 pecan rolls.  Melt 1/2 cup butter, 1 cup brown sugar and 3 tablespoons Karo.  Cook till mixture bubbles on low heat; then 2 minutes more.  Cool slightly, then add 3 tablespoons cream and 1/2 teaspoon vanilla.  Spread in two 9-inch baking pans and sprinkle with chopped pecans.  Place sliced cinnamon rolls on top.  Let rise.  Bake at 375 for 25 minutes.  Invert rolls immediately when done.

Mrs. Denver (Jane) Nussbaum

Our Swiss Pantry II

First Mennonite Church

1987

Bread: New Year's Bread

8 c. flour

1 c. butter or shortening

5 eggs (beaten)

1 c. sugar

1 c. cream

2 pkgs. yeast

1 c. scalded milk

2 tsp salt

Blend 2 cups flour with butter as for pie crust.  Heat and cool milk.  Add sugar, salt, yeast and cream.  Add beaten eggs, then flour mixture.  Beat well.  Add rest of flour.  Knead well and let rise about 1 1/2 hours.  Punch down and rise again.  Place on floured board, roll and cut into 9 strips.  Braid together 4 longest strips in center, next 3 place on top of first braid, then braid next 2 and place on top of each other.  Let rise.  Bake on a cookie sheet at 300 for 1 1/2 hours.  While warm, brush with egg diluted with 1 tablespoon milk and sprinkle with chopped nutmeats.

Mrs. Jim (Janis) Garboden

Our Swiss Pantry II

First Mennonite Church

1987

Bread: German Christmas Bread (Not Only for Christmas)

2 pkgs. dry yeast

1/4 c. lukewarm water

1 c. milk, scalded

1/2 c. sugar

1/2 c. oleo or butter

1 1/2 tsp. salt

4 1/2 to 5 c. flour

2 eggs

1 c. quick uncooked oatmeal

1 tsp. vanilla

Soften yeast in lukewarm water.  Combine scalded milk, sugar, butter and salt.  Cool to lukewarm.  Stir in 1 1/2 cups flour, beat vigorously; add eggs, beat well.  Stir in softened yeast.  Add oats and vanilla.  Stir in enough flour to make soft dough.  Put enough flour on board and add dough.  Knead until dough is smooth and not sticky.  Round into ball and place in greased bowl.  Let rise for 2 hours.  Break off 2/3 of dough and divide into 3 equal parts.  Roll each portion to form strips about 14 inches long.  Roll in sugar and cinnamon mixture.  Braid the strips together.  Place in a pan 9x13 1/2 inches, greased; do the same with remaining dough.  Place on top of first braid.  Stick toothpick in to hold it together.  Bake at 350 for 45 to 50 minutes.  When cool, drizzle with a glaze.

Mrs. Fred (Elsie) Wulliman

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Whole-Wheat Bread

3 c. whole-wheat flour

2 pkgs. dry yeast

2 1/2 c. buttermilk

1/4 c. molasses

1/4 c. honey

1 T. salt

1/3 c. butter

1 1/2 c. rolled oats

2 eggs

2 1/2 to 3 c. flour

Combine whole-wheat flour and yeast.  Heat buttermilk, molasses, honey, salt and butter until warm (105 to 115).  Pour into mixer bowl, add oats, whole-wheat yeast mixture and eggs.  Blend at low speed, then beat for 3 minutes and medium speed.  Stir in enough flour to make a stiff dough.  Knead for 8 to 10 minutes.  Place in lightly greased bowl, cover and let rise until doubled.  Punch down, rest for 20 minutes.  Shape into 2 loaves.  Place in 9x5x3-inch bread pans.  Brush top with soft shortening.  Let rise.  Bake at 375 for 25 to 30 minutes.  Remove from tins.  Cool on wire rack.

Mrs. Marcella Lehman

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Three-Flour Bread

3 1/4 to 3 1/2 c. white flour

2 pkgs. active dry yeast

1 1/2 c. whole-wheat flour

1/2 c. rye flour

2 T. bran (optional)

2 c. milk

1/2 c. brown sugar (or 1/2 c. honey)

2 T. granulated sugar

3 T. shortening

Combine 1 cup white flour and next 4 ingredients.  Heat milk, sugars, 1 tablespoon salt (optional) and shortening.  Cool to lukewarm.  Add milk mixture to flours and mix.  Stir in enough remaining flour for a moderately stiff dough.  Turn onto floured surface; knead for 8 to 10 minutes.  Place in greased bowl; turning once.  Cover, let rise until double; punch down; let rise again.  Shape into two loaves; place in two greased loaf pans.  Let rise for 45 to 60 minutes.  Bake at 375 for 40 minutes.  If loaves brown quickly, put aluminum foil on top for last 15 minutes.  Brush tops with butter after baking.

Mrs. Jeff (Becky) Lehman

Our Swiss Pantry II

First Mennonite Church

1987

Bread: French Bread

2 T. sugar

2 T. shortening

2 tsp. salt

2 c. boiling water

2 pkgs. yeast

1 T. sugar

1/2 c. lukewarm water

6 1/2 c. flour

1 egg

2 T. milk

Sesame seeds or poppy seeds

Dissolve sugar, shortening and salt in boiling water.  Dissolve yeast and sugar in lukewarm water.  After first mixture is cool, pour both mixtures in bowl and mix in flour.  Put in warm place and stir down 5 times within the hour.  Divide into 2 or 3 parts, according to how large you want loaves.  Roll out all air bubbles to less than 1/2 inch thick.  Roll up like jellyroll and put on greased cookie sheet.  Slit top across 1/4-inch deep.  Let raise for 20 to 30 minutes.  Then beat egg and milk, brush top with mixture.  If desired, sprinkle sesame or poppy seeds on top.  Bake for 20 or 30 minutes at 400.

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Crusty Cuban Bread

6 1/2 c. unsifted flour

2 pkgs. dry yeast

2 c. water

2 tsp. salt

2 T. sugar

Stir together two cups of the flour and the yeast in a large bowl.  Heat water, sugar and salt until very warm to the touch; add to flour-yeast blend.  Beat for 3 minutes at high speed or until smooth.  Stir in enough additional flour to make a stiff dough.  Turn out on a lightly floured surface.  Knead for 12 to 15 minutes or until the dough becomes bouncy.  Cover with a large bowl and let rest for 45 minutes.  Grease a baking sheet.  Divide dough into thirds.  Roll each third into a rectangle about 13x10 inches.  Starting from the widest side, roll each rectangle jellyroll fashion, pressing the dough into the roll each time you turn it.  Press ends together to seal and fold under slightly.  Place seam side down on the baking sheet.  Make diagonal slits across top of loaf.  Brush all over with water.  Let rise in warm place until double (20 minutes).  Put in unheated oven.  Bake at 400 for 45 to 50 minutes.  Yields 3 loaves.

Mrs. Hugh David (Janet) Sprunger

Our Swiss Pantry II

First Mennonite Church

1987

Bread: C.D.Q. Sweet Dough Swedish Tea Rings

1/2 recipe C.D.Q. Sweet Dough (click here)

1 T. butter (soft)

1/2 c. brown sugar

2 tsp. cinnamon

1/2 c. raisins

Roll dough into 12x7-inch oblong strip.  Sprinkle with mixture of cinnamon, sugar and raisins.  Roll up, beginning at wide side.  Seal well by pinching edge of dough.  Place sealed edge down in a ring on lightly greased baking sheet.  Pinch ends together.  With scissors make cuts 2/3 of the way through ring at 1-inch intervals.  Turn each section on its side.  Let rise.  Frost by drizzling powdered sugar icing over top.  Decorate with nuts and maraschino cherries.

Mrs. Helen Augsburger

Our Swiss Pantry II

First Mennonite Church

1987

Bread: C.D.Q. (Can Do Quick) Sweet Dough

2 pkgs. active dry yeast

1/2 c. warm water (105 to 115)

1 1/4 c. buttermilk

2 eggs

5 1/2 c. flour

1/2 c. margarine (softened)

1/2 c. sugar

2 tsp. baking powder

2 tsp. salt

Dissolve yeast in water in large mixer bowl.  Add buttermilk, eggs, 2 1/2 cups flour, butter, salt, sugar and baking powder.  Blend for 30 seconds on low speed, scraping sides and bottom of bowl.  Beat for 2 minutes on medium speed.  Stir in remaining 3 cups of flour.  Dough should remain soft and slightly sticky.  Knead for 5 minutes on floured board.  Shape as desired.  Let rise till doubled in size.  Bake at 375 for 1 hour in 2 loaf pans or two desired shapes.

Mrs. Helen Augsburger

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Cake Mix Sweet Bread and Rolls

5 1/2 c. flour (sifted)

1 box yellow or white cake mix

4 pkgs. yeast

2 1/2 c. warm water

Mix and let rise until doubled.  Make loaves of bread (2), or cinnamon cake or rolls.  For rolls and cake, roll out on floured board about 1/4 inch and spread with melted butter.  Sprinkle with brown sugar about 1/4 inch and spread with melted butter.  Roll up for rolls and cut.  Put into greased  pan and let rise again.  Bake at 375 for 10 to 15 minutes.  Yields 2 loaves or 2 dozen rolls.

Mrs. Paul (Ada) Neuenschwander

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Easy White Bread

2 1/2 c. all-purpose or unbleached flour

2 pkg. dry yeast

1/4 c. sugar

1 T. salt

Lightly spoon flour into measuring cup; level off.  Combine in large mixing bowl; blend.

1 c. water

2 c. milk

1/4 c. cooking oil

2 eggs

Warm liquid

Heat in saucepan over low heat until very warm (120-130).  Add eggs and warm liquid to flour mixture.  Blend, and beat until smooth.  Stir in an additional 3 to 3 1/2 cups flour to form a sticky dough.  In bowl or on board, gradually add 1/2 to 1 1/2 cups more flour, kneading or working with the hands, until dough is smooth, pliable, and no longer sticky (about 5 minutes).  Place dough in greased bowl; cover, let rise in warm place until light and doubled in size, about 45 minutes.  Punch fist into dough several times to remove all air bubbles; divide dough into 2 parts.  Form dough and place in greased pans.  Cover; let rise in warm place until light and doubled in size, about 30 minutes.  Bake at 375 until loaf sounds hollow when lightly tapped, 35 to 45 minutes.  Immediately remove from pan; cool.

Any ingredient listed below may be used in the above recipe.  Ingredients stirred in are added with the flour that is stirred in.

Honey/molasses - substitute 1/4 cup (firmly packed) for the white sugar.

Reduce milk to 3/4 cup.

Brown suger - substitute 1/4 cup (firmly packed) for the white sugar.

Rolled oats - stir in 1/2 cup.

Whole-wheat flour - substitute 1 cup for 1 cup white flour

Wheat germ - stir in 1/2 cup

Cheese - stir in 1 cup shredded Cheddar, American, Monterey Jack or Swiss cheese.

Onion - stir in 1/2 cup, finely chopped

Mrs. Lester (Ada Marie) Frank

Our Swiss Pantry II

First Mennonite Church

1987

Cookies: Sugar Cookies

1/2 c. shortening

1 c. sugar

2 T. cream

2 eggs

Pinch salt

1 tsp. vanilla

1 c. starter

2 c. flour

1 tsp. baking powder

1 tsp. soda

Cream shortening, sugar and cream.  Mix together the eggs, salt, vanilla and starter, and add to creamed mixture.  Fold in the flour, soda and baking powder.  Drop on greased cookie sheets and flatten with glass dipped in sugar.  Bake at 350 for 10 to 12 minutes.

Mrs. Ellwyn (Ruth) Hartzler

Our Swiss Pantry II

First Mennonite Church

1987

Bread: Easy Pizza Dough

1 c. starter

1 T. melted oleo

1 tsp. salt

1 c. flour

Mix and proceed as with any other dough.

Mrs. Ellwyn (Ruth) Hartzler

Our Swiss Pantry II

First Mennonite Church

1987