National Hot Cross Bun Day

“Hot Rolls”

1/3 c. corn meal
1 tsp. salt
2 c. milk
1/2 c. sugar
1/2 c. oleo

Cook until thick and cool:
Add 1 cake of yeast that has been dissolved in 1/4 c. water. Add 2 beaten eggs and beat in 4 c. flour. Knead on board then let rise until light. Make out rolls and bake at 425 from 12-20 minutes.

submitted in 1st KWIXland Cookbook by,
Kathryn Castagna, Huntsville

“No Knead Rolls”

2 c. warm water
1 1/2 tsp. salt
1 egg
6 1/2 c. sifted flour
2 pkg. yeast
1/2 c. sugar
1/4 c. shortening

Combine water with yeast. Mix in other ingredients. Do not knead. Make into rolls and place in round greased cake pans. Freeze and then bag. Thaw and let rise. Bake at 400 for 15-20 minutes or golden brown.

submitted in 2nd KWIXland Cookbook by,
Elizabeth Gravitt, Moberly

“French Breakfast Puffs”

1/3 c. shortening
1/2 c. sugar
1 egg
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
6 T. melted butter
1/2 c. sugar
1 tsp. cinnamon

Cream shortening, 1/2 c. sugar and egg. Sift dry ingredients. Add alternately with milk to cream mixture. Fill greased muffin tins 2/3 full. Bake at 350 for 20-25 minutes. Remove from oven and roll in melted butter, then in sugar and cinnamon mixture. Makes 1 dozen.

“Mayonnaise Biscuits”

1 c. self-rising flour
1/2 c. milk
3 T. mayonnaise

Combine ingredients in a bowl and stir until just moist. Spoon into well-greased muffin pan about 2/3 full. Bake at 425 for 10-15 minutes or until done. Makes 8 biscuits. Pre-heated oven speeds cooking time.

submitted in 1st KWIXland Cookbook by,
Mrs. Louis Elam, Moberly

–need some help, cooking for 20 people, making an old-time pasta salad using salad dressing….uses Miracle Whip, anything to add to make it taste

–wanting to make a raspberry cake, says run the berries through a sieve and there are still seeds