Hat Box Recipes



Gingerbread Doughnuts



Irish Soda Bread

1/2 cup each: margarine, sugar
3 cups sifted flour
1 tsp. soda
1/2 tsp each: baking powder, salt
1/4 tsp cream of tartar
1 1/2 cups each: buttermilk, dark raisins

Cream margarine and sugar until light and fluffy. Add flour sifted with soda, baing powder, salt, and cream of tartar in thirds alternately with buttermilk, beating until smooth after each addition. Stir in riasins. Turn into a greased, wax paper lined, and again greased loaf pan, 9 by 5 by 3 inches.

Bake at 350 degrees for about 1 hour, or until done.




(18 crusty little rolls)

5 1/2 50 6 cups flour
1 package of yeast
2 c. water
2 Tbsp sugar
2 Tbsp butter
1 Tbsp salt
1/4 c. water
1/2 tsp cornstarch

Stir together 2 cups flour and yeast. Stir 2 cupas water, sugar, butter, and salt over low fire until warm. Add liquid ingredients to flour-yeast mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand. Add 1 cup flour and beat 1 mintue on medium speed or 150 strokes by hand.

Stir in more flour for a moderately stiff dough. Turn onto lightly floured surface and knead until smooth, about 8 to 10 minutes.

Shape into Ball and place in lightly greased bowl, turning to grerase all sides. Cover and let rise in warm place 980 to85 degrees) until doubled, about 1 1/2 hours.

Punch down. Let rest 10 minutes. Dive into 18 pieces; shape each piece into ball, and each ball in a 5-inch oval by rolling it and gently pullin ends into points

Place on greased baking sheets. Let rise in warm place until size doubles, about 30 minutes.

Boil 1/4 cup water and cornstarch, cool slightly. Brush each rol with mixture; cut slash 2 inches long and 3/4 inche deep in each rool with knife.

Bake in preheated 400 degree oven for 35 to 40 mintes, or until golden brown.