Coffee Can Bread
1 pkg. active dry yeast
1/2 cup warm water
1/3 cup sugar, divided use
12 oz. can evaporated mik
2 Tbs. vegetable oil
1 tsp. salt
4-1/2 cups flour
Butter for brushing top of loaf

 

Dissolve yeast in water in a large mixing bowl; blend in 1 Tbs.
sugar. Let stand in a warm place until mixture is bubbly, about 15
minutes. Stir in remaining sugar, evaporated milk, oil and salt.
With a mixer, on low speed, beat in flour, 1 cup at a time, beating
well after each addition. Beat in last cup of flour with wooden
spoon, until dough is very heavy and stiff but not too sticky to
knead. Knead dough until smooth and elastic. Place dough in 2 well-
greased 1-pound coffee cans. Cover cans with well greassed plastic
coffee can lids. Let stand in warm place until lid pops off, about 1
to 1-1/2 hours. Discard lids and bake at 350 for 55-60 minutes.
Crust will be very brown; brush top lightly with butter. Let cool 5-
10 minutes on a wire rack, then loosen crust around edge of can with
a thin knife. Slide bread from can and let cool in an upright
position on rack. Makes 2 loaves.

 

 

 

 

Blond Brownies
[wes>] 

 

 I think it was originally from an old version of the Fanny Farmer
Cookbook.
Combine the following in a bowl:
1/4 cup melted butter
1 cup brown sugar
1 egg
1/4 tsp salt
3/4 cup flour
1 tsp baking powder
1/2 tsp vanilla
1/2 nut meats (your choice what kind!), broken up

 

Add 1/2 cup to 1 cup chocolate chips

 

Spread mixture in a buttered 8×8 pan
Bake at 350 for 25 minutes.

Blond Brownies
[wes>] 

 

 I think it was originally from an old version of the Fanny Farmer
Cookbook.
Combine the following in a bowl:
1/4 cup melted butter
1 cup brown sugar
1 egg
1/4 tsp salt
3/4 cup flour
1 tsp baking powder
1/2 tsp vanilla
1/2 nut meats (your choice what kind!), broken up

 

Add 1/2 cup to 1 cup chocolate chips

 

Spread mixture in a buttered 8×8 pan
Bake at 350 for 25 minutes.

Thomas Jefferson’s Sweet Potato Biscuits

Makes about 2 dozen biscuits.
These biscuits, faithfully re-created every day at City Tavern (in Philadelphia), were adapted from Thomas Jefferson’s food writings; unsurprisingly, they include one of Thomas Jefferson’s favorite ingredients, pecans.

5 cups all-purpose flour
1 cup packed light brown sugar
2 tbls. baking powder
1 1/2 tsps. ground cinnamon
1 tsp. salt
1 1/2 tsps. ground ginger
1/2 tsp. ground allspice
1 cup vegetable shortening
2 cups roasted, mashed and cooled sweet potatoes
1 cup heavy cream
1/2 cup coarsely chopped pecans

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice.
3. Add the shortening and cut in with 2 knives until crumbly.
4. Add the sweet potatoes and mix well with a wooden spoon.
5. Add the cream and pecans and stir just until moistened.
6. Turn the dough out onto a lightly floured surface. Roll out the dough to 1 1/2 inches thick. Cut out with a 2-inch floured biscuit cutter. Place biscuits 1 inch apart on ungreased baking sheets.
7. Bake for 25-30 minutes, until golden brown. Serve warm or let cool on a wire rack.

Chef’s note: This biscuit dough freezes beautifully unbaked. Just layer the dough between wax paper and store for up to three months. Defrost the dough and follow baking directions.

 

Waste Some Time?

 

 

Thomas Jefferson’s Sweet Potato Biscuits

Makes about 2 dozen biscuits.
These biscuits, faithfully re-created every day at City Tavern (in Philadelphia), were adapted from Thomas Jefferson’s food writings; unsurprisingly, they include one of Thomas Jefferson’s favorite ingredients, pecans.

5 cups all-purpose flour
1 cup packed light brown sugar
2 tbls. baking powder
1 1/2 tsps. ground cinnamon
1 tsp. salt
1 1/2 tsps. ground ginger
1/2 tsp. ground allspice
1 cup vegetable shortening
2 cups roasted, mashed and cooled sweet potatoes
1 cup heavy cream
1/2 cup coarsely chopped pecans

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice.
3. Add the shortening and cut in with 2 knives until crumbly.
4. Add the sweet potatoes and mix well with a wooden spoon.
5. Add the cream and pecans and stir just until moistened.
6. Turn the dough out onto a lightly floured surface. Roll out the dough to 1 1/2 inches thick. Cut out with a 2-inch floured biscuit cutter. Place biscuits 1 inch apart on ungreased baking sheets.
7. Bake for 25-30 minutes, until golden brown. Serve warm or let cool on a wire rack.

Chef’s note: This biscuit dough freezes beautifully unbaked. Just layer the dough between wax paper and store for up to three months. Defrost the dough and follow baking directions.

 

Waste Some Time?