Evening star. [volume] (Washington, D.C.) 1854-1972, 1952-09-16
Hot Breads Give Lift to Autumn Meals
By Violet Faulkner

ouuAA0cI W1Ieu tuS very GLlOuSuG d
heating up the oven made you
shudder. Now o little extra
warmth in the kitchen feels coy
and comfortable.
You'll like the apricot nut
bread. It has Q delicate fruit
flavor further enhanced by using
part Of the apricot liquid in the
bread. It's q nice bread to slice
for company sandwiches with a
cream cheese filling. Use it as q
breakfast bread. as q lunch des-
sert with a bowl Of fresh fruit.
or for lunch box sandwiches. IF
you're in q Showsoff mood, use
extra apricot halves and nuts for
dressing the top Of the loaf. Put
them on top just before the loaf
goes into the oven. This loaf, as
with most quick breads, slices bet
ter and easier the second day.
There's no better combination
in the world than fresh-from-the-
oven cinnamon buns and q cup Of
steaming hot coffee. Our recipe
today uses biscuit mix, which
speeds up the making. Plump
raisins add the extra bit Of good
ness. Serve them right from the
oven and watch your family eat
. better breakfast.
The cheese pimento bread and
the herb bread sticks are yeast
breads. This means they take
little longer to make but are well
worth the time. Both are perfect
breads to serve with luncheon
salads.
QUICK RAISIN CINNAMON
ROLLS.
"a cup seedless raisinS
az cups biscuit mix
y cup milk
4 tablespoons melted butter
or margarine
cup brown sugar
teaspoon cinnamon
3 tablespoons water
Rinse and drain raisins. Com
bine biscuit mix and milk. blend
ing well. Turn dough out onto
Toured board, and pat to square.
Roll to rectangle about 8x12
inches. Spread with q tablespoon
Of butter and sprinkle with about
" the sugar. Sprinkle with Gin
namon and raiSins. Roll as for
jelly roll, to make a 12-inch roll.
Cut in 1-inch slices. Combine
remaining butter and sugar with,
water in bottom of 8-inch round
baking dish. Bake in hot oven (4OO
degrees F0 about Is to 80 min
utes. Let stand a few minutes,
then invert pan over serving plate
to remove rolls. Makes about one
dozen rolls.
APRICOT NUT BREAD
u cup sugar.
2 tablespoons butter or margarine.
egg, beaten.
cup sour milk.
2 tablespoons apricot juice.
] cup whole bran.
u cup chopped nuts.
] cup chopped cooked apricots.
2 cups Sifted all-purpoSe flour.
2 teaspoons baking powder.
u teaspoon soda.
u teaspoon salt.
Cream together sugar and but
ter or margarine. Combine egg,
milk and apricot juice; add to
creamed mixture. Add whole
bran, nuts and apricots. Beat
mixture well. Sift together dry
ingredients, add and mix well.
Put in creased 9x5x3-inch loaf
pan and bake in moderate oven
$3.50 degrees F.) l hour. Makes
! loaf.
CHEESE PIMIENTO BREAD
3 tablespoons soft butter.
3 tablespoons flour.
tablespoon sugar.
2 teaspoons salt.
ia cups milk.
"a cup grated sharp favored
cheese.
2 to 8 tablespoons minced
pimiento.
"a cup lukewarm water.
cake compressed yeast.
3 to 312 cups sifted flour.
Combine in large saucepan the
butter. 3 tablespoons flour, sugar
and salt. Stir in milk and cook.
stirring over low heat until thick
ened. Add grated cheese and pi-
miento. Stir until cheese is melted.
Cool to lukewarm. Mix together
lukewarm water and yeast. Add to
11rSt mixture. Mix in -four. Knead
and let rise twice. Shape into loaf
pan. Let rise 11a times its size,
about 80 minutes. Bake in moder-
ately hot oven .375 degrees F..