Apple Torte
Mrs. Maude Bumgardner
2/3 cup flour
1/2 tsp. salt
3 tsp. vanilla
1 1/2 cups sugar – part brown
2 cups finely diced apples
1 cup chopped pecans or walnuts
3 tsp. baking powder
2 eggs, beaten
Sift together, flour, baking powder and salt. Add sugar and vanilla to the beaten eggs – beat well. Add dry ingredients, apples and nuts to liquid mixture. Mix well and bake in a well greased 8 x 12 x 4-inch baking dish for 35 to 45 minutes at 350 degrees.
Serve with a topping of ice cream or whipped cream.
White Bread
(Straight Doug Method)
Mrs. Mary Shafer
Scald 1 cup milk. Stir in 3 Tbsp. sugar, 6 Tbsp. shortening and 2 1/2 tsp. salt.
Cool to lukewarm.
Measure into bowl, 1 cup warm water, crumble in 1 cake of yeast. Stir until dissolved.
Stir in lukewarm milk mixture. Add 3 cups sifted flour. Beat until smooth.
Stir in an additional 3 cups of flour.
Turn out on a lightly floured board and knead until smooth and elastic. Place in a greased bowl, brush with shortening, cover and let rise in a warm place, free from draft, until double in bulk – about 1 hour. Punch down, turn out on board. Divide in half, let rest 15 or 20 minutes.
Shape into loaves, and place in two 9 x 3 x 5-inch loaf pans. Cover and set in warm place until center is slightly higher than the edge of the pan – about 1 hour.
Bake for 45 minutes at 350 degrees.
