Parker House Rolls - Recipe of the day

Place in a bowl

Three tablespoons sugar,

One and one-half teaspoonfuls salt,

Four tablespoons shortening.

Scald and pour into the bowl

One and one-half cups of milk.

Stir to thoroughly blend; cool to 80 degrees Fahrenheit. Now crumble in one yeast cake, stirring until thoroughly dissolved, then add

Six cups of sifted flour.

Knead to smooth elastic dough; clean out the bowl and grease thoroughly, place in the bowl and press firmly against the bottom, turn over; then cover and set aside to rise for three and one-half hours. Punch or knead down, turn over and let rise one hour. Now turn out on moulding board and shape like a long French loaf, and with scissors or French knife cut into pieces the size of a large egg. Roll quickly between the hands to form a round ball, set on moulding board and let rise for ten minutes. Flatten out, using small rolling pin or palm of hand, brush with shortening, fold pocketbook style and set on well-greased baking sheet two inches apart to rise for twenty minutes; bake in hot oven for fifteen minutes, brush with melted shortening as soon as removed from oven.

Make something extraordinary tonight.

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Ginger Bread - Recipe Of The Day

1/2 cup molasses
1 cup sugar
5 tablespoons melted butter
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 teaspoon salt
1 teaspoon soda
1 egg
2-1/2 cups Pillsbury's Best
1 cup hot water

WAY OF PREPARING:

Put molasses in a bowl. Add sugar, melted butter, cinnamon and ginger. Put soda and salt in a cup and fill with hot water. Stir into first mixture. Add flour, then well beaten egg. Beat hard. Bake for thirty minutes in a well greased pan. Watch oven closely, as ginger bread burns easily. This makes a good sized cake.

Make something extraordinary tonight.

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4th of July, Lemon Pie - Recipe Of The Day

This image shows a whole and a cut lemon. (Photo credit: Wikipedia)

Take a deep dish, grate into it the outside of the rind of two lemons;
add to that a cup and a half of white sugar, two heaping
tablespoonfuls of unsifted flour, or one of cornstarch; stir it well
together, then add the yolks of three well-beaten eggs, beat this
thoroughly, then add the juice of the lemons, two cups of water and a
piece of butter the size of a walnut. Set this on the fire in another
dish containing boiling water and cook it until it thickens, and will
dip up on the spoon like cold honey. Remove from the fire, and when
cooled, pour it into a deep pie-tin, lined with pastry; bake, and when
done, have ready the whites, beaten stiff, with three small
tablespoonfuls of sugar. Spread this over the top and return to the
oven, to set and brown slightly. This makes a deep, large sized pie,
and very superior.

Make something Extraordinary today.

Shaker Lemon Pie (Photo credit: Elaine with Grey Cats)

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CHERRY DUMPLINGS - Recipe of the day

The Bing cherry owes its development to the Chinese-American horticulturalist Ah Bing. (Photo credit: Wikipedia)

Sift two cups of pastry flour with four level teaspoons of baking powder and a saltspoon of salt. Mix with
three-quarters cup of milk or enough to make a soft dough. Butter some
cups well, put a tablespoon of dough in each, then a large tablespoon of
stoned cherries and another tablespoon of dough. Set in a steamer or set
the cups in a pan of hot water and into the oven to cook half an hour.
Serve with a sweet liquid sauce.

Make something extraordinary tonight.

DRUM STICKS WITH HERB SAUCE - Recipe of the day

For about 20 minutes in a 350 degree oven. Then turn over, brush on more sauce, and bake for another half hour or so until done. (Photo credit: Wikipedia)

When serving this recipe, take a tip from Bev Cox, a woman
who

 not only is responsible for many of my favorite Perdue
recipes over the years, but who is also famous for being
one of the best food stylists around. She likes to have the
garnishes mirror the seasonings, so if she had, for
example, this chicken recipe with basil in it, she'd be apt
to garnish it with fresh basil. She also believes that
garnishes should be edible. These chicken drumsticks with
new potatoes and green beans would be a simple dinner, but
sprinkle the new potatoes with chopped chives, stick a red
pepper ring around the green beans and you have something
that looks special as well as tastes special.
5 roaster drumsticks
salt and ground pepper to taste
1 clove garlic, minced
2 tablespoons olive oil
Sauce:
1/4 cup minced fresh basil, or 1 tablespoon dried
1/4 cup minced, fresh parsley
1/4 cup thinly sliced scallions
2 tablespoons white vinegar
1 tablespoon minced fresh tarragon, or 1 teaspoon dried
1 tablespoon capers
1/4 cup olive oil
Preheat oven to 375oF. Place drumsticks in a baking pan
and season with salt and pepper. In a small bowl combine
garlic and olive oil and baste drumsticks generously. Bake
drumsticks for 60 to 75 minutes until tender and cooked
through, turning and basting once. Meanwhile, in a bowl
make sauce by whisking together remaining ingredients.
Serve drumsticks, passing sauce separately.

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Recipe of the day - BROWN SUGAR BUNS

Baking powder (Photo credit: Wikipedia)

2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup milk
1 tablespoon butter
1 cup brown sugar

Sift together flour, baking powder and salt; add shortening and rub in
very lightly; add milk slowly to make a soft dough; roll out 1/4 inch
thick. Have butter soft and spread over dough; cover with brown sugar.
Roll same as jelly roll; cut into 2-inch pieces; and place with cut
edges up on well greased pan. Bake in moderate oven about 30 minutes;
remove from pan at once.

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