Honey Pineapple Bread

This recipe came from The Kansan`s Silver Spoon Cookbook of 1967

Honey Pineapple Bread
Mrs. Robert Allison

2 Tablespoon shortening
1 cup honey
2 1/4 cup sifted flour
3 teaspoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup nutmeats
1 cup bran
1 cup pineapple juice

Blend shortening and honey. Add egg and beat well. Sift flour ,baking powder and salt together and mix 1/2 cup of mixture with nutmeats. Add about half the remaining sifted dry ingredeints to egg mixture and mix well. Add bran and pineapple juice and mix .Add remaining flour and nutmeats. Pour into greased loaf pan and bake 1 1/4 hours at 325 degrees. Makes 1 loaf.

Jam-betweens

This recipe came from the Kansan`s Silver Spoon cookbook of 1967

Jam-Betweens
Mrs. C. R. Mallison

2 1/4 cup flour
3 teaspoon baking powder
1 teaspoon salt
3/4 cup sugar
1/2 teaspoon nutmeg
1 egg
1/2 teaspoon lemon extract
1/2 cup butter or shortening, melted ( I used margarine)
1 cup milk
1 cup seedless Black Raspberry preserves ( I used Candy Apple Jelly)
1/3 cup sugar
2 teaspoons cinnamon
Blend flour, baking powder, salt, sugar and nutmeg. Add egg, lemon extract, butter and milk. Beat only until blended. Line muffin tins with paper baking cups. Place 1 Tablespoons (heaping) batter in cups. Put 1 teaspoon of preserves in center of batter. Cover with another Tablespoon of batter, spreading evenly to cover preserves. Sprinkle with 1/2 teaspoon of sugar and cinnamon mixture over batter. Bake 15 minutes at 425 degrees. Makes 18.



This recipe is very good.

pumpkin bread

Here is another recipe from the Kansan`s Silver Spoon cookbook of 1967. This bread is very very good.

Pumpkin bread
Mrs. Tom Selby

2 cups sugar
4 eggs
1 cup oil
1 1/2 teaspoon salt
1 teaspoon cinnamon
1teaspoon nutmeg
2/3 cup water
2 cups pumpkin ( I used 1 can of pumpkin)
3 1/2 cups flour
2 teaspoon soda
1 cup nutmeats, if desired
Mix all ingredients together thouroughly. Bake in 4 greased one pound coffee cans. Fill each can 2/3 full or 1/2 full. Bake 1 hour at 350 degrees.


*I know hard to find metal coffee cans, I used just loaf pans and worked just fine, It takes 2 loaf pans. This bread recipe dough tatse like pumpkin pie to me ,,yum,yum yum good.

Pineapple nut bread

Another bread recipe from Kansan Silver Spoon cookbook of 1967

Pineapple Nut Bread
Mrs. John O. Fife

2 eggs
1/4 cup sugar
1 cup walnuts
1 1/4 cup pineapple tidbits
3 cups biscuit mix

Beat egg. Stir in sugar, nutmeats and pineapple. Add biscuit mix . Stir only until well blended. Pour into greased 9 x 5 x 2 1/2 inch loaf pan. Allow to set for 20 minutes before baking. Bake 1 hour at 350 degrees. Cool before slicing.

Applesauce rolls

This recipe came from the year of 1967 (Kansan ,again)
It`s called applesauce rolls,but it`s good using applebutter as well, homemade applebutter I might add.


Applesauce Rolls
Mrs. Elmer Dollard

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 heaping Tablespoons shortening
3/4 cup milk
1 cup applesauce, thick, strained ( pint of applebutter)
2/3 cup brown sugar
cinnamon
margarine
Sift together flour, baking powder and salt. Using a fork, mix in shrotening. Slowly add milk to make a soft dough. Spoon dough onto a floured board. Roll or pat into 4-inch thick retangle. Spread on applesauce. Sprinkle with brown sugar . Dot with margarine and sprinkle with cinnamon. Roll like a jelly roll. Turn in ends and cut in half with sharp knife. Cut each half in six slices.
Place each slice in a greased muffin tin and sprinkle each with more sugar and cinnamon. Top each with a dot of margarine. Bake 20 minutes at 425 degrees.

Rich Sweet dough

This recipe was taken from The Kansas City Kansan`s 7th annual Silver Spoon cookbook of 1967

Rich Sweet Dough
Mrs. D. S. Barry

3/4 cup milk
1/2 cup sugar
2 teaspoon salt
1/2 cup margarine
1/2 cup warm water
2 packages or cake yeast, active or dry
1 egg
4 cups flour, sifted
Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large bowl. Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture, egg and half of flour. Beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with aluminum foil or wax paper. Refrigerate dough for at least 2 hours. Dough may be kept in refrigerator 3 days. To use ,cut off amount needed and shape as desired.
Fro braided coffee cake. Divide dough in half. Roll each half into oblong about 16 inches by 8 inches in size. For filling, use a 1 pound 6 oz can prepared pie filling. Spread half of pie filling down center third of each oblong. Cut 15 splits in length along each side of filling, making strips about 1-inch wide. Fold strips at an angle across filling, alternating from side to side.Place on greased baking sheet. If desired form a ring.Place one end in the other and seal thoroughly and firmly. Cover and let rise in warm place until double in bulk, about 1 hour. Bake about 35 minutes at 350 degrees.


I made cinnamon roll out of this dough,Just roll out slather with margarine, sprinkle sugar and cinnmon ,roll up and slice and let rise till double and bake about 35 minutes at 350 degrees.

Old country raisin nut bread

This recipe came from the Kansas City, Kansan 7th annual silver spoon cookbook of 1967.

Old Country Raisin Nut Bread
Mrs. Mary Frances Spalding

3 cups flour , sifted
1 teaspoon salt
1 teaspoon soda(baking soda)
1/2 teaspoon baking powder
1 cup raisins
1/4 cup walnuts
1/3 cup shortening
1 cup brown sugar, firmly packed
1 egg, unbeaten
1 cup sour milk, or buttermilk ( I used buttermilk)
Sift together flour, salt,soda and baking powder. Grind raisins and walnuts. Blend shortening and brown sugr in large bowl and add raisins and walnut mixture. Add egg and beat well. Add milk alternately with dry ingredients, blending thoroughly after each addition. Turn into 2 greased and lightly floured 8 1/2 x 4 1/2 x 2 1/2-inch pans(loaf pans). Bake 50 to 60 minutes at 350 degrees. Cool 10 minutes before removing from pan.


This recipe for me only made one loaf.

banana nut bread

This recipe also came from the Kansas City Kansan 7 th annual silver spoon cookbook of 1967.

Banana Nut Bread
Mrs. Donald Garrison

2 cups sugar
1 cup shortening
4 eggs, well beaten
6 bananas, mashed
2 1/2 cups flour
1 teaspoon salt
2 teaspoons soda ( baking soda)
1/2 cup pecans, chopped
Cream sugar and shortening in large mixing bowl. Add eggs, bananas, and nutmeats. Sift together flour, salt and soda and add to mixture. Mix well, but do not over beat. Pour into 2 greased loaf bread pans and bake 50 to 60 minutes at 350 degrees. Let cool before slicing.


I did not use pecans ,used walnuts instead.

White Nut Loaf

I also got this recipe from the Kansan silver spoon cookbook of 1967.I am trying these recipes in these papers, Thinking maybe might make a book to sell to help the leukemia and lymphoma society.But I don`t know. This all started because of my mom wanting to of these recipe typed off, since the papers aren`t in good shape, some edges are frayed.The names of people are from the ones that sent the recipe in.


White Nut Loaf
Mrs. Earl Hedstorm
3/4 cup sugar
2 Tablespoons shortening, soft
1 egg
1 1/2 cups milk
3 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup nutmeats (I used walnuts)
Grease laof pan. Mix sugar, shortening and egg. Stir in milk. Sift flour and baking powder and add nutmeats. Pour into pan and let stand 20 minutes. Bake 60 to 70 minutes at 350 degrees. Chopped raisins or maraschino cherries may be added to mixture before baking.

* It took 60 minutes for this bread to cook, I added raisins that I didn`t chopped.

peanut banana bread

This recipe is from the The Kansan`s 7th annual silver spoon cookbook
Peanut Banana Bread
Mrs.Mary Frances Spalding

2 cups flour
2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon soda
1/3 cup shortening
1/2 cup sugar
2 eggs, unbeaten
1/3 cup milk
3/4 cup mashed bananas
1/2 cup peanuts, chopped
Sift together flour, baking powder, salt and soda. Blend shortening and sugar. Add eggs and milk and beat well.Add bananas and beat well. Stir in dry ingredients and add peanuts. Mix thoroughly and bake in 9 x 5 x 3-inch pan(loaf pan) for 60 to 70 minutes at 350 degrees. Let cool in pan 5 minutes before turning out.
Peanut Butter Frosting
1/2 cup confectioners sugar
3 Tablespoons peanut butter
2 Tablespoon cream
Mix ingredients thoroughly. Add a few drops of cream to thin, if necessary.

This bread is good.

brown bread

I made this bread , and yummmmmmmm goooooood
I got this recipe from the Kansan newspaper of 1967
Brown Bread
Mrs. Larry E. Franklin
1 cup boiling water
1/2 box raisins
1 teaspoon soda
1 teaspoon salt
1 Tablespoon butter
1 cup sugar
1 egg, beaten
2 cups flour
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup nutmeats ( I used walnuts)
1/2 cup dates (optional , I did not use)
Pour water over raisins, soda, salt and butter. Let cool. Add sugar, egg, flour, cinnamon and nutmeats. Pour into greased loaf pan. Bake 1 hour at 350 degrees.

Like I said this bread didn`t last long.