Pumpkin Pie (Light and Bright)

1 1/2 cups canned or mashed cooked pumpkin that has been put through a sieve
3/4 cup sugar
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
1/4 teaspoons cloves
1 teaspoon vanilla
3 slightly beaten eggs
1 1/4 cups milk
1 6 ounce can (

Streusel-Filled Muffins or Breakfast Cake

3/4 cup sugar
1/4 cup soft shortening
1 egg
1/2 cup milk
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Mix thoroughly sugar and shortening, stir in egg and milk. Add dry ingredients which have been sifted together. Fill muffin tins 1/3 full, sprinkle on 2 1/2 teaspoon Streusel mixture. Add the same amount of batter and sprinkle with 1/2 teaspoon of mixture. Bake till toothpick stuck in center comes out clean. This may be baked in a flat pan, putting 1/2 of batter, then Streusel mixture and another half of batter and remaining mixture. Bake 25 to 35 minutes at 375 °F. (quick, moderate oven). Serve warm from the oven if possible.

Streussel Mixture

1/2 cup brown sugar
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons butter,melted
1/2 cup chopped nuts

Rice Spoon Bread

3 tablespoons white cornmeal
1 cup boiling water
1/4 cup sifted flour
1 teaspoon salt
1 tablespoon sugar
1 cup cooked rice
1 tablespoon butter or margarine
2 eggs, separated
1 cup milk
2 teaspoons baking powder

In top of double boiler add cornmeal to water, stirring constantly. Stir in flour, salt and sugar. Cook until thickened, stirring frequently, stir in rice and butter. Remove from heat. In large bowl, beat egg yolks slightly. Stir in hot cornmeal mixture, milk and baking powder. Beat egg whites until stiff but not dry. Fold into cornmeal mixture. Pour into greased baking dish. Set in pan of hot water and bake in moderate oven (350°F) until firm and golden brown. Serve with lots of butter.
Makes 8 servings.

Yellow Corn Puto

2 cups yellow corn
2 cups flour
1 1/2 cups sugar
3 eggs
1 cup milk
2 cups water
2 lime rinds grated
5 tablespoons baking powder
Salt

Mix all ingredients very well. Pour in a well-greased pan,
then steam for 40 minutes. Serve with coco honey or any sauce desired.

Rice Waffles

1 cup sifted flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
3 eggs, separated
1/3 cup melted shortening, cooled
1 1/2 cups buttermilk or milk soured with 2 tablespoons kalamansi juice
1 cup cooked rice

Sift together dry ingredients. Beat egg whites until stiff but
not dry. Beat egg yolks thoroughly Stir in shortening and buttermilk.
Add to sifted dry ingredients. Mix well. Fold in rice and stiffly beaten egg whites. Bake in hot waffle iron until browned. Makes 8 waffles.

Pilipit

2 cups flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk or water

Mix and sift dry ingredients. Bent egg and add to the milk.
Add to the dry ingredients and knead until smooth.
Make a very long thick roll on the board and cut into 1/2 inch portions. Roll each portion to about 4 inches long and twist the strip, bringing the ends together.
Fry in deep hot oil; when brown, remove and dip in thick syrup.

Cream Scones

Traditional English tea party fare.
Sift into a mixing bowl

2 cups flour
4 teaspoons tartrate-type baking powder or 2 teaspoons "double action" type
2 teaspoons sugar
1/2 teaspoon salt

Using finger tips, a pastry mixer or fork, work in 4 tablespoon butter
Into another owl, break 2 eggs
Reserve a small amount of the egg white for the topping. Beat the rest and add to the flour mixture, with 1/2 cup cream or milk
Add a little more crean or milk, if needed, to make the dough just soft enough
to handle but still soft.

Turn out onto a floured board. Knead 1/2 minute. Pat and roll into an oblong 3/4 inch thick. Cut into diamonds by making diagonal cuts with a long sharp knife. Brush with the reserved egg white diluted with 1 teaspoon water. Sprinkle with sugar.
Bake 15 minutes at 450 ° F. Makes 12 or more.

Kamote Bread

1 cup finely shredded kamote
1 cup flour
1 cup evaporated milk
1/2 cup sugar
2 1/2 teaspoons baking powder
Lemon rid (optional)

Sift dry ingredients. Add shredded kamotes. Then add the milk and mix thoroughly. Pour in a well greased pan and bake in a moderate hot oven for 40 minutes.

Mashed Kamote Biscuits

2 cups sifted flour
1 teaspoon salt
4 teaspoons baking powder
3 tablespoons shortening
1 cup mashed kamote
Milk or water enough to make a soft dough

Sift all dry ingredients. Cut or rub the fat into the dry ingredients.
Rub the fat into the dry ingredients. Rub the kamote into this mixture.
Add just enough liquid to make the mass cling together. Do not knead.
Place on floured board; roll to about 2-centimeters thickness; cut with a round biscuit cutter. Place on a lightly floured tin and bake 15 to 20 minutes in a moderately hot oven.

Corn Bread Muffins

1 cup cornmeal
1 cup all-purpose baking powder, sifted with other drying ingredients
1 teaspoon salt
1/3 cup soft shortening or oil
2 eggs
2 cups milk
1 tablespoon sugar

Place cornmeal, either yellow or white, into mixing bowl, add the sifted flour, baking powder and salt and sift again. Then add the shortening or oil, and the beaten eggs. Mix thoroughly and put into well-greased muffin pans, or may be baked in flat well-greased pans.

Corn Bread Sticks

1/3 cup sifted enriched flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1 tablespoon sugar
1 1/3 cups yellow cornmeal
1 beaten egg
1 cup sour cream
2 tablespoon melted shortening or salad oil

Sift flour, baking powder, salt, soda, sugar together; add cornmeal.
combine egg, sour cream, shortening. Make a well in dry ingredients; add liquid all at once. Stir till just blended. Pour into well-greased preheated corn-stick pan. Bake in hot oven (400 °F.) 25 minutes. Makes 10 to 12.

Banana Bulgur Muffins

2 cups mashed bananas (3-4 pieces)
2 tablespoons melted margarine
2 tablespoons sour or buttermilk
1 egg, well-beaten
1 cup bulgur flour (bran)
2 tablespoons sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1 cup white flour

Sift dry ingredients into the mixing bowl. Add bulgur flour and mix well. Combine egg, milk, butter and bananas. Add to dry ingredients, mixing just enough to dampen all flour. Turn into well greased muffin tins. Bake in a moderate oven (375° F.) 30 minutes. Makes 16 small muffins.

Orange Biscuits

1/4 cup butter or margarine
1/2 cup orange juice
1/2 cup sugar
2 teaspoons grated orange peel
2 cups sifted enriched flour
3 teaspoons baking powder
1/2 teaspoon salt
3 to 4 tablespoons shortening
3/4 cup milk

Combine butter, orange juice, 1/2 cup sugar, and orange peel; Cook 2 minutes. Pour into 9 9 greased muffin pans. Sift flour, baking powder, salt, put in shortening. Add milk; stir still dough follows fork. Knead 1/2 minute. Roll 1/4 inch thick. Brush with butter; sprinkles with 1/4 cup sugar and 1/2 teaspoon cinnamon. Roll as for jelly roll. Cut 1-inch slices; place, cut side down, over orange mixture. Bake in very hot oven 450°F.,20 to 25 minutes. Makes 9.

Baking Powder Biscuits

The shortening may be all margarine, or other cooking fat or oil or half of each. For richer biscuits, double the amount of shortening or use cream or top milk. To add more protein, sift 1/4 cup dry milk or soy flour with the flour.
To serve piping hot, bake and serve in an oven-glass pie plate. Split leftover biscuits, toast lightly, butter and serve for breakfast.

Sift into a mixing bowl
2 cups all-purpose flour
4 teaspoons tartrate-type baking powder or 2 teaspoons "double action" type
1 teaspoon salt
With finger tips or a pastry blender or fork, work in
2 tablespoons shortening
With a fork, quickly stir in 2/3 cup milk
Add more milk little by little, until the dough is soft and light but not sticky. (Flours differ so much that it is impossible to tell exactly how much milk you will need.) Turn out onto a floured board. With floured hands, pat down or knead about 20 strokes until smooth. Roll lightly 3/4 inch thick. Shape with a biscuit cutter or roll out into an oblong and cut in diamonds with a knife.
Place on an ungreased cooky sheet (close together for soft biscuits, 1 inch apart for crusty ones). Prick with a fork. Bake 15 minutes at 450°F. Makes 12 to 15.

Cheese Biscuits. Add 1/2 cup grated cheese to the dry ingredients.

Peanut Butter Biscuits. Work in 2 tablespoons peanut butter, leaving it in large enough bits so that it will show when bake.

Butter Sticks. Melt 1/4 cup butter in an oblong pan about 12 by 10 inches. Roll the dough into and oblong about 12 inch thick. Cut in 16 finger-shaped pieces. Put in the pan and turn so that all sides are buttered.

Buttermilk Biscuits. Use buttermilk in place of sweet milk and only 2 teaspoons baking powder. Add 1/4 teaspoon baking soda.

Drop Biscuits. Increase the milk to 1 1/4 cups. Drop by spoonfuls in buttered muffin tins or on a buttered muffin tins or on a buttered cooky sheet.

Filled Biscuits. Roll the dough 1/2 inch thick. Cut out rounds. Spread half of them with melted butter, then with orange marmalade, shaved palm sugar or grated cheese. Press other rounds lightly on top. Brush with milk.

Cream Biscuits. Use 1 cup heavy cream in place of shortening and milk. Whip the cream stiff before adding.

Maple Tea Biscuits. Sprinkle Cream Biscuits with shaved palm sugar before baking.

Pinwheel Biscuits. Roll baking Powder Biscuit dough into an oblong 1/4 inch thick. Brush with melted butter. Roll up like a jelly roll. Cut off pieces 3/4 inch thick. Set on a baking sheet, cut side down. Bake 15 minutes at 450°F. Makes 12 to 15.

Orange Pinwheels. Cream 1/4 cup butter with 1/2 cup sugar. Add 1/2 cup butter sugar. Add 1/2 cup orange juice and 2 tablespoons grated orange rind. Distribute in 12 buttered muffin tins. Sprinkle the dough with 1/4 cup sugar mixed with 1/2 teaspoon cinnamon before rolling it up. Arrange the pieces in the muffin tins.

Orange Marmalade Pinwheels. Roll out the dough. Spread with orange marmalade and roll up.

Cheese Pinwheels. Sprinkle with 1/2 cup grated cheese and roll.

Butterscotch Biscuits. Cream 1/2 cup butter with 3/4 cup brown sugar. Spread part on the dough before rolling up. Spread remainder on bottom of 9-inch pan. Brush sides of biscuits with melted butter. Place close together in pan, flat side down. Sprinkle pecan nut meats on dough and in pan, if desired.

Onion Pinwheels. Spread with 1 cup finely chopped onion. Scatter sesame seed over the onion. Roll, cut and brush with slightly beaten egg white. Sprinkle a few more seeds on each. Bake. Serve hot.

A variety of Hot Breads

Hot breads give the menu a lift and you can make them quickly. If you use a packaged mix, give it a touch of your own--by adding a change of seasoning or a little more shortening. See the suggestions below:

Whole-Wheat Bread

Whole-Wheat flour makes bread somewhat heavy. If you prefer a lighter bread, use 4 cups all purpose flour. See also the recipe for Cornell Bread.
Measure dry ingredients and sift into mixing bowl. When soda is used, it is sifted with dry ingredients. Uneven distribution of leavening causes yellow or brown flecks. Cut in shortening with pastry-blender until mixture resembles coarse crumbs. Add all the liquid; stir only till dough follows fork around bowl.
Turn out on lightly floured surface and knead gently about 1/2 minute; kneading produces flaky biscuits with better volume and finer texture. Handle the dough quickly and lightly; too much stirring, beating,or kneading will tend to toughen the biscuits.
Pat out lightly with hand or roll evenly to about 1/2 inch thickness. Cut straight up and down with a floured cutter.

Place 1/2 inch apart on ungreased cooky sheet for crushy biscuits; just touching for softer biscuits. For very crusty biscuits. make drop biscuits by adding more liquid. Bake in very hot oven (450°F.) 12 to 15 minutes.
Biscuit mix made of all ingredients except liquid may be kept in refrigerator and liquid may be kept in refrigerator and liquid added at time of baking.
Cut biscuits may be successfully stored in refrigerator 30 to 60 minutes before baking.

Care of Bread after Baking

Remove the loaves at once from the pans and place, side down, on a wire cooling rack. Otherwise the crust will be tough and the bread soggy. For a crisp crust, do not cover the bread. For a soft crust, cover with a dish towel during cooling. When cool, store in a clean, well-aired breadbox not too near heat. To avoid mold in hot weather, wrap the bread tightly in wax paper and store in the refrigerator. Chill bread if you plan to cute it in thin slices.

White Bread

Homemade bread is a joy and a satisfaction to the creative cook and to the conscientious homemaker who knows that it is far superior to most bakery products, not only in flavor but in food values.
As an introduction to bread making, read pages 101-104 which describe the necessary ingredients and explain how to knead and raise the dough. It is essential to knead bread thoroughly and correctly, distributed and the bread will have the perfect texture which marks the superior loaf.
Rinse a large mixing bowl with hot water (a cold bowl delays the action of the yeast). Put in it 1/2 cup lukewarm water (100°F.)
1 tablespoon dry yeast
Let stand 5 minutes. Then stir to dissolve the yeast. Put in another bowl
1 cup milk
1 cup boiling water
2 tablespoons butter or margarine
2 tablespoons sugar
1 tablespoon salt

Stir until lukewarm. Add to the yeast mixture. Add 3 cups bread or all-purpose flour
Mix thoroughly with a spoon or knife. Add another 3 cups flour
Stir vigorously. Add a little more flour if needed to make the dough firm enough to keep it from sticking to the bowl. Put 1/2 cup flour on the mixing board or cloth and use some of it to dust the board very lightly, pushing the rest aside to work into the dough if needed. Turn the ball of dough out onto the board, leaving a clean bowl. Cover with the inverted bowl, and let "rest" 10 minutes which makes the dough easier to work with. Knead.
To shape: Divide the dough into two equal parts. Knead each part to make a smooth ball. Cover with a cloth and let "rest" 10 to 15 minutes. Fold and pull to shape into loaves. Put into two greased bread pans wit the "seam" underneath. Cover and let rise until doubles in bulk ( about 1 hour_) Do not have the pans in a place warmer than 80°F. or there will be a heavy streak on the bottom of the loaf.
To bake: Heat the oven to 400° F. Bake the bread 40 to 60 minutes. Bake at 350° F. if you are using oven-glass bread pans, since oven glass bread pans, since oven glass holds heat longer than metal. The loaf should begin to brown after first 15 minutes. When the bread is done, the bottom will sound hollow when you tap it. The loaf will shrink from the side of the pan and will slip out easily. For a softer crust, brush the bread with melted butter minutes before taking from the oven.
To vary: add fruit or nuts or shape part of the dough into rolls, braids or twists.

Pizza

Put in a mixing bowl
1 cup lukewarm milk
1 tablespoon dry yeast
Let stand 5 minutes. Stir. Add
1 teaspoon sugar
1 teaspoon salt
1 tablespoon shortening
Beat well. Add
1 1/2 cups all-purpose flour or bread flour
Beat until smooth. Add another 1 1/2 cups flour
using enough to make a dough just barely firm enough to handle.
Knead until smooth. Divide the dough in thirds. Knead each piece into a ball.
Flatten, then pull and stretch gently to fit 9-inch layer cake tins, lightly greased. Press up around the edges to make a slight rim. Let rise 15 minutes. Brush slightly with olive oil sprinkle with Parmesan cheese, grated cover with Fresh tomatoes or drained canned tomatoes Slivers of Mozzarella or other Italian cheese
Chopped mushrooms or other topping Sprinkling of oregano or basil
Bake 25 minutes at 425°F. Makes three 9-inch pizzas.
Cut in wedges and serve hot as luncheon dish or an evening snack.

Christmas Coffee Cake

Make a roll as for Honey Twist and shape on a cooky sheet like a Christmas tree, Bake. Frost and decorate with colored candles.