Throwback recipe found in grandmas stash: Frankenmuth fruit bread

REPOSTED FROM MY WEBSITE PRESERVE YOUR TREE 

Have you ever been to Frankenmuth, Michigan?

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History of Frankenmuth

From Wikipedia: “The area was settled and named by conservative Lutheran immigrants from Roßtal area of Franconia in Germany.  The group of settlers left Germany aboard the Caroline on April 20, 1845, and arrived at Castle Garden in New York seven weeks later. They traveled via canals and the Great Lakes from New York to Detroit and arrived in August 1845. Sailing then on the Nelson Smith, the settlers made their way to Saginaw and traveled over land to what is now the city of Frankenmuth. “

Also known as Michigan’s Little Bavaria, this area attracts millions of visitors every year. “The strong influence of Franconian-style architecture can be found in most areas of the city. Most buildings in the commercial district, as well as many homes, feature stylistic interpretations of the timber-framed buildings found in the Franconia region of Germany…”

There are festivals, parks, restaurants, shops and more.

One of the best things about a visit to Frankenmuth is a visit to one of their local restaurants and bakeries.

Frankenmuth’s classic German breads, rolls, pastries and candy are eaten by the ton.

The traditional bread served in their well known restaurants is called Stollen, which is a traditional yeasted fruit bread made with nuts, spices and dried or candied fruit.

recipe found

I am in possession of my Grandmothers old wooden recipe box. It is chock full of classic favorites that she collected throughout the years. When she passed away 20 years ago at the age of 84, I was given the box as she had promised me as a child.

As I was rifling through it looking for a throwback recipe to post , I came across this cutting, taken from the Flint Newspaper. Judging by the typesetting, the color and pictures, I am guessing it to be from the 60s or 70’s.

Warning, this is TIME CONSUMING and not for the faint of heart. However, it does make a delicious bread, and your efforts will be rewarded.

ingredients

• 1/4 cup warm water
• 1 package active dry yeast
• 3/4 cup warm milk
• 1/2 cup white sugar
• salt: 1/2 tsp
• 1/2 tsp ground cardamom
• 1 egg, slightly beaten
• 2 TBSP shortening
• 1 cup candied fruit
• 1 cup raisins
• 3 1/4 – 3 1/2 cups flour

instructions

• put dry yeast in mixing bowl and sprinkle the warm water over it to dissolve.
• stir in milk, sugar, salt, cardamom and egg.
• add shortening, candied fruit and raisins.
• wish a wooden spoon add half the flour
• with your hand, mix in remaining flour.
• turn out onto a lightly floured surface.
• knead until smooth and elastic.
• round the dough up in a greased bowl, cover and let rise until doubled in bulk.(about 1 1/2 hours)
• punch down
• let rise again 45 minutes
• shape into a round loaf
• place into greased 8 or 9″ round pan
• cover and let rise AGAIN 45 minutes.
• preheat oven to 350 degrees
• Brush with egg-yolk glaze** and then bake about 40 minutes, or until light brown.

**egg yolk glaze: beat one egg yolk with 2 TBSP cold water.

Bon Appetit!

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Recipe 38: MEXICAN CORNBREAD (Bread/Rolls)

This recipe comes from the Broadway Family cookbook.  Now considering we are southern, I dont know how truly mexican it is.  Southerners call anything with peppers in it "Mexican". So this is the 'Southern version of Mexican cornbread".



THE RECIPE
1 cup SELF RISING corn meal
1/2 cup self rising flour
1 tsp salt
1/2 tsp baking soda
3 tsp baking powder
1 cup yellow cream style corn
1/3 cup vegetable oil
2 eggs
1/2 cup milk
1/2 cup chopped onion
1 hot pepper, chopped
3/4 cup grated cheddar cheese

mix everything together.  Pour into a greased pan and bake at 350 for 45 minutes.

I KNOW we are using self rising cornmeal AND self rising. flour...AND we are adding soda and powder...I dont ask why, maybe the rising needs a little extra boost. All I know is it works and is delicious.

Recipe 24: PINEAPPLE ZUCCHINI BREAD (breads)

SOURCE: Many years ago my grandmothers Baptist Church up in Michigan put out a cookbook for their congregation.  This bread recipe was in it, and went untested for years in my house. A few weeks ago I went over to my parents and my dad had made it with some of the zucchini from his garden.  He offered me a piece and I was AMAZED at how good it was.  He said "Guess the secret ingredient..."
PINEAPPLE.  It makes it moist and delicious but gives it only a hint of sweetness. This is REALLY a fantastic bread. This is a GREAT recipe if you grow zucchini in your garden like I do and have a bumper crop! In fact, I made a few loaves the other day and they were SNARFED down in record time.


THE RECIPE:

2 eggs
2 cups sugar
1 cup oil
1 cup crushed pineaplle, drained off well
1 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups shredded zucchini(kind of squeeze out excess moisture)
1/2 cup chopped walnuts(optional)

Beat eggs and add the sugar, oil, pineapple and vanilla. Stir well.
Gradually add in remaining ingredients, stirring  until all incorporated.

Grease 2 large or 3 small loaf pans and pour batter, dividing evenly between the pans.

bake at 350 for  45 - 60 minutes.
Test with a knife  to make sure it is cooked through.

can be frozen and saved for later as well.

recipe 18: BEST BANANA BREAD (Breads, kid friendly)

SOURCE:  I got this recipe in College, from my roommate Diane. I always had good intentions of eating healthy. I did not gain the freshman 15 (I gained the freshman 14 1/2).  I would go to the grocery store and purchase fruits and vegetables and MOSTLY do a good job. Except bananas. I just cant eat them if they are not slathered in Peanut butter, or baked into some sort of muffin or pie (of the cream variety).   Well my Roommate had a solution to our rotting banana problem. She gave me her recipe for Banana Bread and it was gangbusters from then on!  So moist, and such good flavor. Not too sweet, not too bready. Just right.

In fact we used to make banana bread and the other rommates would come home and smell it and start ransacking the apartment looking for it.  One time my other roommate Jackie and I made some banana bread and hid it in our room so no one could find it.  We acted like we had no idea who made it and we couldnt smell anything...maybe a neighboring apartment??  Mean, I know. But we would sneak off to our room with the butter and a knife and partake in a little private party that we swore each other to secrecy. The Banana Bread Club.

So here is THE recipe for Banana Bread.

THE RECIPE:

5 large brown super ripe bananas (they should almost be transparent when you open them up)

4 eggs

1 cup shortening

2 cups sugar

4 cups flour

2 tsp baking soda

1 tsp salt

2 cups chopped walnuts (optional)

In a blender or with a stick blender, beat and blend banans until liquid-y. Add eggs.

In a separate bowl cream together the shortening and sugar.

To this add your dry ingredients (flous, soda and salt)

add the banana and egg mixture and beat well.

Add any walnuts if desired.

Pour into well greased loaf pans.

Bake at 250 for 90 minutes, or until cooked through.

Recipe 11: HOMEMADE YEAST ROLLS (breads/rolls)

SOURCE: I got this recipe from a roommate in college, Sarah from Alaska.
Her mother made the best yeast rolls and gave her the recipe, which I promptly put in THE BINDER. These rolls take a little extra time, but are well worth it.  They are delicious and tender and yeasty and oh so good!
I make these for Holiday meals.  The great thing about these rolls is you can make them ahead of time and freeze them.  Pull them out when you need them and let them thaw.
Not recommended for those following a low carb diet plan....You will not be able to stop eating these once you try them.
You can make them to eat with butter and honey, you can make them to split and make little sandwiches.
You can make up a bunch of these in smaller size and do little PB&J sandwiches for the kids lunches.


The Recipe: HOMEMADE YEAST ROLLS

1 package  yeast (NOT quick rise)
1/4 cup warm water.(WARM, not hot)
combine yeast and water. set aside


In a mixing bowl:
1 cup  milk, scalded ( I boil milk for about 1 minute)
1/4 cup sugar
1/4 cup shortening
1 tsp salt.
Combine  the scalded milk, sugar, salt and shortening.  Stir until the shortening is mostly to completely melted.
Cool to lukewarm.

Add :
1 1/2 cup flour, beating well.
1 egg
yeast and water mixture

Beat well and add
2  more cups of  flour to form dough. (maybe a tinhy bit more, you dont want the dough excessively sticky)

Place this dough in a greased bowl, and turn once to coat.
cover and let rise in a warm area for 1 1/2 to 2 hours.  It will at least double in size.
Punch down and put on floured surface.  Pinch off dough to form rolls(about golf ball sized for smaller rolls, 2-3 golf ball pinches per roll for larger)
place on greased baking  sheets and cover and let rise for another 40 minutes.
These will have grown in size again.

bake at 400 degrees for 12-15 minutes or until golden brown and cooked through.
you can brush the tops with melted butter before baking to make them a buttery flavor.(optional)