PEAR SWIRL BREAD Janie Johnson

3c. peeled and chopped l tsp. sugar 2 tsp. salt

fresh pears 2 pkg. active dry yeast 2 tsp, almond extract
1/2 c. water 4 medium eggs 7 le. warm pear juice
1/2 c. sugar 1/2 c. honey 9 to llc. flour
1/2 c. warm water 1/2 c. very soft butter 3/4.c, sugar

1 Tbsp. cinnamon

In a saucepan combine — water, and sugar. Simmer 10 minutes until pears are
tender. Drain, reserving one cup pear juice. Measure warm water, sugar, stir and
sprinkle yoest over surface of liquid. Let stand 10 minutes in a large bowl beat the
eggs well. Stir in honey, butter, salt, almond extract and pear juice. Add yeast and
beat well, Stir in drained lukewarm pears. Add enough flour to make a dough, Turn
out onto floured board. Work in remaining flour and knead 8 to 10 minutes, until
smooth and springy to touch, Turn the dough around in a large greased bowl to grease
top of dough lightly. Cover and let rise in a warm place until doubled in bulk, 1 hour.
Punch down and turn over. Grease top of dough. Let rise until double in bulk again,
45 minutes. Punch down dough. Turn out on lightly floured board and shape it into a
ball, With a sharp knife cut into three equal portions. Shape each piece into a ball,
turning the cut edges in and under. Cover and let rest 10 minutes, Combine sugar and
cinnamon. Roll each piece of dough into a rectangle about 8x12 inches. Sprinkle 1/3 of
the cinnamon mixture over the surface of each, Roll tightly jelly-roll fashion sealing
with the heel of the hand, seal the ends and turn under. Place in 3 lightly greased
9x5x2 3/4 inch loaf pans. Grease top of loaves. Let rise until double in bulk, about
45 to 60 minutes. Bake in a hot oven, 400 degrees, for 40 minutes or until done. If
bread browns too quickly cover loosely with aluminum foil. |

RAISIN SCONES Kathy Walsh
13/4 c. white flour 1/2 tsp. salt legg, beaten

2 Tbsp. sugar 1/3 ec. shortening 1/2 c, milk

4 tsp. baking powder 1/2 c. raisins

Blend together all dry ingredients and cut in the shortening until there is fine crumbs.
Add the raisins to this mixture. Combine the beaten egg and milk. Add to dry ingred-
ients and stir lightly with a fork to make a soft dough. Turn dough onto a lightly floured
surface and knead gently 8 to 10 times. Divide dough into two parts. roll each into a

6 inch circle. Place on a lightly greased baking sheet, brush with milk and sprinkle with
sugar. Score each into quarters. Bake in preheated oven, 450 degrees, for 10 to 12
minutes, :

THREE DAY BUNS | Mary Hopkins

1 yeast 2c. flour 2tsp. salt 1/2c. lard
1c. cold water lc. white sugar 2 eggs

2 c. water 2 tsp. salt flour

First day - noon - mix yeast and cold water. Night - Put in water and flour. Second
day: morning - add sugar, lard, salt, eggs, flour to make a soft dough. Noon -
knead down often all afternoon. Night - put in pans. Third day: Bake in hot oven
450 degrees, for 12 minutes,

YORKSHIRE PUDDING Sharon Moore
le, flour le, scalded milk 1/4 tsp. nutmeg

1/2 tsp. salt 3 eggs 1 Tbsp. oil

pepper

Sift flour, salt, pepper and nutmeg together. Add eggs and milk and beat. Put l
tablespoonful oil in each cup of muffin tin. Heat in 400 degree oven until very hot.
Pour batter into tins and bake at 400 degrees for 20 minutes. Then reduce heat to
350 degrees and continue baking for 10 to 15 minutes,

-10- Fort St. John, B.C.

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