Country Baking Cookbook gp-m534
Cinnamon Pull-Apart Bread
1 pkg. active dry yeast
1/4 c. lukewarm water
1/3 c. plus 3/4 c. sugar, divided
1/3 c. butter
1/2 t. salt
1 c. milk, scalded
3 eggs, beaten
4 c. all-purpose flour
1/2 c. butter, melted
3 t. cinnamon
1/2 c. walnuts, chopped
Garnish: powdered sugar
Dissolve yeast in water. Add 1/3 cup sugar, 1/3 cup butter and salt to milk; cool. Add dissolved yeast, eggs and flour to make a stiff batter. Cover with towel and let rise until double in bulk. Punch down and let rise again until double. Roll dough into small balls about the size of a walnut. Dip balls lightly in melted butter, then roll in mixture of 3/4 cup sugar, cinnamon and nuts. Layer balls loosely in lightly greased tube pan. Cover with towel and let rise for 30 minutes. Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake an additional 30 minutes or until golden. Let cool for 5 minutes and loosen bread from edges of pan. Place plate on top and invert. Sprinkle top lightly with powdered sugar.
Crumbly Rhubarb Tart
1-1/2 c. all-purpose flour, divided
1 t. baking powder
3 T. powdered sugar
2/3 c. butter, divided
1 egg, beaten
4 t. milk
3 c. rhubarb, diced
3-oz. pkg. strawberry gelatin
1 c. sugar
Sift together one cup flour, baking powder and powdered sugar; cut in 1/3 cup butter. Stir in egg and milk to form a soft dough and pat into an oiled 11"x7" baking pan. Spoon rhubarb on crust; sprinkle dry gelatin over rhubarb. Combine remaining flour, butter and sugar until crumbly; add to top of rhubarb filling. Bake at 350 degrees for 45 to 50 minutes; cool completely.
Grandma's Buttermilk Pie
1 stick butter
2 c. sugar
3 T. all-purpose flour
3 eggs, beaten
1 c. buttermilk
1/8 t. nutmeg
1 t. vanilla extract
9-inch pie crust
Cream butter and sugar together; beat in flour and eggs. Blend buttermilk, vanilla and nutmeg; stir into flour mixture. Spoon into pie crust and bake at 350 degrees for 45 to 50 minutes or until center is firm and set. Cool well before serving.
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