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1 cup flour

1 package active dry yeast2/3 cup milk


3/4 teaspoon salt

1 egg

Combine 1/2 cup flour and yeast in small mixer bowl. Heat milk, 1 tablespoon butter and salt just until warm (115 to 120 degrees), stirring constantly. Add mixture to dry ingredients along with egg. Beat at low speed 1 minute, scraping sides of bowl. Stir in remaining 1/2 cup flour and beat until smooth. Cover and let stand in warm place until doubled.

Melt 2 tablespoons butter in large skillet. Lightly brush crumpet rings or egg poacher with butter and place in skillet. Pour 2 tablespoons batter into each ring and cook over medium heat 4 to 5 minutes or until browned on one side. Remove rings.

Turn crumpets and cook 4 to 5 minutes more. Remove pan from heat. Wipe pan and rings clean. Return pan to heat. Add 2 tablespoons butter and cook remaining batter. Split crumpets and toast to serve. Makes 8 crumpets.

Rye-Cornmeal Bread

2 cups all-purpose flour

3/4 cup cornmeal

1 package active dry yeast

1 cup milk

1/4 cup molasses

1/2 cup water

1 teaspoon salt

3/4 cup rye flour

Combine 1 1/2 cups all-purpose flour, cornmeal and yeast. Heat milk, molasses, water and salt just until warm (115 to 120 degrees). Add to flour mixture and beat at low speed of electric mixer 30 seconds, scraping bowl. Beat at high speed 3 minutes. Stir in rye flour and remaining 1/2 cup all-purpose flour.

Cover loosely. Let dough rise in warm place until doubled. Stir down. Transfer to greased 1 1/2-quart casserole. Cover and let rise until almost doubled. Bake at 325 degrees 30 minutes. Cover loosely with foil to prevent overbrowning and bake 20 minutes more or until done. Makes 1 loaf.

Lemon Layer Cake

2 1/2 cups all-purpose flour

2 cups sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 1/3 cups buttermilk or sour milk

1/2 cup shortening

1 teaspoon vanilla

4 egg whites

Lemon Butter Frosting

Lemon slices (optional)

In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the buttermilk, shortening and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 2 minutes, scraping bowl occasionally. Add egg whites; beat 2 minutes more, scraping bowl.

Pour the batter into 2 greased and floured 9 x 1 1/2-inch round baking pans. Bake in a 350-degree oven for 30 to 35 minutes or till cake tests done. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks. Fill and frost tops and sides of cake; garnish with lemon slices, if desired. Makes 12 servings.

Lemon Butter Frosting: In a small mixer bowl, beat 6 tablespoons butter for 30 seconds. Gradually add 2 1/2 cups sifted powdered sugar. Beat in cup lemon juice, 1 1/2 teaspoons vanilla, and 1/2 teaspoon finely shredded lemon peel. Gradually beat in 2 to 2 cups more sifted powdered sugar.

Apple Dumplings

2 cups all-purpose flour

2/3 cup shortening, chilled

6 small apples, peeled and cored

2/3 cup sugar

1/4 cup light cream

3/4 cup maple syrup, heated

Combine flour and 1/2 teaspoon salt. Cut in shortening till mixture resembles coarse crumbs. Sprinkle 6 to 8 tablespoons cold water over, a little at a time; mix with a fork till all is moistened. Form into a ball; roll out on a floured surface to an 18 x 12-inch rectangle. Cut into six 6-inch squares; place 1 apple on each.

Combine sugar and cream; spoon into apple centers. Fold up corners of pastry; seal. Place in an ungreased 11 x 7 1/2 x 1 1/2-inch baking pan. Bake at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees; baste pastry with hot syrup. Bake 30 minutes more, basting twice. Makes 6.

Lapland Biscuits

2 egg yolks

2/3 cup all-purpose flour

2/3 cup milk

1 tablespoon sugar

1 tablespoon butter, melted

1/4 teaspoon salt

2 stiffly beaten egg whites

Beat egg yolks for 4 to 5 minutes or till thick and lemon-colored. Add the flour, milk, sugar, butter and salt. Beat for 2 to 3 minutes. Gently fold in egg whites.

Spoon batter into 12 well-greased muffin pans, filling full. Bake in a 375-degree oven about 30 minutes or till done. Serve warm with butter and preserves. Makes 12.

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