Amish Bread - Bread Machine

1 1/3 cup milk
¼ cup oil
1 teaspoon salt
½ cup sugar
4 cup bread flour
2 teaspoons yeast

Place ingredients into bread pan in order given. Place bread pan into bread machine. This makes a 2 pound loaf. Set bread machine for your choice of crust, and appropriate size.

Yeast Rolls

8 cups flour
2/3 cups plus 1/3 cup sugar
2 teaspoons salt
2 eggs
¼ cup Crisco
3 cups warm water
2 packages dry quick yeast


Grease pans for rising, pans for baking, turn on oven to 375 degrees, prepare ingredients before mixing the yeast. Just goes faster.

Put 1 cup flour on dough board for kneading dough. Stir together: 2 ¼ cup flour, 1 ½ cup warm water, ½ cup sugar and yeast. Let set until bubbly.

Then add eggs, 2/3 cup sugar, salt, Crisco, ½ cup warm water. Mix well. Then alternate flour and 1 cup water until all the rest of the flour is used.

Put on dough board and knead until all the flour on the dough board is used. Put in greased bowl and let rise until doubled in size, then work down, and let rise again. Then pinch off rolls, put in greased pan, let rise until doubled.

Bake in 375 degree oven for about 20 minutes or until light brown. Brush with melted butter while hot.

Strawberry Cake with Strawberry Icing

1 box white cake mix
1 box strawberry jellor (3 oz.)
½ cup strawberries
½ cup oil
½ cup cold water
3 eggs


Combine ingredients and pour into greased and floured 13 x 9 inch pan. Bake until done.

Frosting:

½ cup butter
½ cup strawberries
1 lb. powdered sugar

Mix well and pour over cake. May need to use just ¼ cup strawberries or icing could be too thin.

Decorator's Frosting

1 cup shortening
2 pounds powdered sugar
½ cup water
2 tablespoons light corn syrup
2 teaspoons flavoring

Cream shortening in mixer bowl until light. Add powdered sugar, water, corn syrup, and desired flavoring; beat until fluffy.

Buttercream Frosting

¼ cup butter, softened
½ teaspoon salt
2 teaspoons vanilla extract
3 cups powdered sugar
¼ cup milk

Cream butter, salt, vanilla, and 1 cup powdered sugar in mixer bowl until light and fluffy. Add remaining powdered sugar alternately with milk, mixing well after each addition. Beat until smooth and creamy. Adjust powdered sugar and milk if necessary for desired consistency.

Fuzzy Navel Cake

1 – 16 oz. can peaches
½ cup peach schnapps
1 cup sugar
¼ cup orange juice
1 – 2 layer package yellow cake mix
1 – 4 oz. package vanilla instant pudding mix
4 eggs
2/3 cup oil
½ cup powdered sugar


Combine drained peaches, schnapps, sugar, and orange juice in covered container. Chill for 24 hours. Drain, reserving ¾ cup liquid. Puree peaches in food processor. Combine peach puree with cake mix, pudding mix, eggs, oil, and ½ cup reserved liquid in mixer bowl; mix well. Spoon into greased and floured bundt pan. Bake at 350 degrees for 40 minutes. Invert onto wire rack to cool. Blend powdered sugar and remaining ¼ cup reserved liquid. Drizzle over cake.

Red Velvet Cake

1 ½ cups sugar
½ cup shortening
2 eggs
1 cup buttermilk
1 teaspoon orange extract
1 teaspoon lemon extract
2 cups flour
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon red food coloring
1 teaspoon soda
1 teaspoon vinegar


Combine sugar, shortening, eggs, buttermilk, flavorings, flour, cinnamon, salt, and food coloring in mixer bowl; beat for 2 minutes. Add soda and vinegar; mix well. Spoon into 9 x 13-inch cake pan. Bake at 350 degrees for 35-45 minutes or until cake tests done.