Sunday Hot Bread (1930’s-1940’s)

3/4 C. sugar
1 egg
2 T. butter
2/3 C. milk
Pinch of Salt
1 1/2 C. flour
3 t. baking powder
3 t. lemon extract
Granulated sugar

Cream butter and sugar, add egg mixed with milk and extract, then flour and baking powder. Spread in 2 large cake tins, sprinkle with mixture of sugar and cinnamon. Bake 20-25 minutes in a quick oven (400 degrees). Serve preferably hot for Sunday night supper.

From McNess Recipes From “Round the World”–No date of publication but it looks like early 1930’s-1940’s. Handwritten by previous owner states July 1942–probably the date she received it but not necessarily near the publication date.

Grandmother’s Famous Cranberry Bread

This recipe comes from my children’s favorite teacher Ms. Betsinger. It was her mother’s recipe and she always made this bread during their cranberry tasting unit for her second grade class. She’s retired now and we all miss her very much but we always think of her as we make this fantastic recipe.

2 C. sifted flour
1 C. sugar
2 t. baking powder
1/2 t. soda
3/4 t. salt

2 t. grated orange rind
1/3 C. orange juice
1/2 C. water
1 egg, well beaten
2 T. salad oil
1 C. fresh cranberries, halved
1 C. chopped nuts

Combine first 5 ingredients. Add remaining ingredients. Stir thoroughly until moistened.

Grease and flour bottom of 9x5x3 loaf pan. Bake at 350 degrees for 50-60 minutes.

From the kitchen of: Linda Betsinger

Light as a Feather Ginger Bread (1960)

1/2 C. boiling water
1/2 C. shortening
1/2 C. brown sugar
1/2 C. molasses
1 egg, beaten
1 1/2 C. all purpose flour
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda
3/4 t. ginger
3/4 t. cinnamon

Pour boiling water over vegetable shortening to melt. Add sugar molasses, egg and beat together. Add dry ingredients and combine well. Put in a greased 8×8 pan and bake at 350 degrees for 35 minutes. Serve warm or cold with whip cream, lemon sauce or ice cream.

From the kitchen of Edna Schmidt

Apricot Nut Bread (1945)

1/2 C. dried apricots, chopped fine
1 egg
1 C. granulated sugar
2 T. melted butter
2 C. flour
2 t. baking powder
1/4 t. baking soda
1/2 C. orange juice
1/4 C. water
1 C. chopped Brazil nuts
3/4 t. salt

Beat egg until light, stir in sugar and mix well. Stir in butter. Sift flour with baking powder, soda and salt. Add alternately with the orange juice and water to the sugar mixture. Add Brazil nuts and apricots. Mix well. Pour into greased bread pan and bake at 350 degrees for 1 hour.

I didn’t have Brazil nuts on hand so I substituted almonds and that worked out fine. The apricot and orange flavor together was great!

The Settlement Cookbook (1945)

Date Bread (1945)

1 C. dates, cut and stoned
1 C. hot water
1 egg, beaten
1/2 C. white or brown sugar
1 1/2 C. flour
1 t. baking powder
1 t. soda
1 t. salt
1/2 C. pecans, cut into pieces

Pour hot water over the dates. Let stand until cool. Beat egg, add sugar, then add to date mixture. Sift dry ingredients, stir well and add to mixture. Add nuts last. Place in buttered bread pan and bake at 350 degrees for 1 hour. Let cool in pan.

I used brown sugar and added a few Cinnamon chips and it turned out well. It was a very moist bread.

From The Settlement Cookbook (1945)

Bread/Cinnamon Rolls

This recipe is from my stepmom, Cris. She makes this recipe for us everytime we visit and we all anxiously wait for these warm, gooey rolls to come out of the oven.

1/3 C. cornmeal (yellow)
1/2 C. sugar
2 t. salt
1/2 C. shortening (part butter)
2 C. milk

Heat the above ingredients on low heat, stirring constantly until thick. Cool.

2 eggs
4 C. flour
1 t. baking powder
1 pkg. yeast (dissolve in 1/4 C. warm water with 1 t. sugar)

Sift flour and baking powder together. Combine eggs with first ingredients and slowing add flour/baking powder mixture one cup at a time. Mix thoroughly until no longer sticky. Let rise 1 hour. Punch down and let rise another hour. Put in pans and let rise one hour again. Bake bread at 350 degrees for 35 minutes. (Three rises total for bread or rolls. The reason is so the bread has less air bubbles and a smoother texture).

To Make Cinnamon Rolls:
Roll part of dough 1/2 inch thick (after 2nd rising). Dot with butter and sprinkle on cinnamon and brown sugar. Roll up and cut into 3/4-1 inch slices and put in pans that have been buttered and sprinkled with more brown sugar and cinnamon. Drizzle bottom of pan with a little water (not much). Put rolls in pan, leaving a little space between them. Let rise 1 hour.(This is your 3rd rising) Bake at 350 degrees for 35 minutes.

Can add pecans to top or before rolling up. Frost with powdered sugar frosting that has a drop or two of maple flavoring added and a little vanilla extract.

Can make dinner rolls or loaf of bread from the remaining dough.

From the kitchen of: Crystal Mashak