Post by JJ Judkins on May 14, 2011 7:16:40 GMT -6
Squash Biscuits
One-and-half cups of cooked golden squash, well drained, one cup scalded milk, one half cup light brown sugar, firmly packed, pinch cinnamon or nutmeg, one half teaspoon salt, four tablespoons fresh sweet butter, one cake yeast, dissolved in one-third cup warm water, four –and-a-half to five cups sifted flour, chopped nuts. Place drained squash in a large mixing bowl, add milk, sugar, cinnamon, salt and butter. Mix and cool to lukewarm. Dissolve yeast in the warm water, sprinkle with one tablespoons sugar. Cover, set in a warm place free from drafts, for five minutes until yeast begins to foam. Add yeast to squash mixture, add about two-and-half cups sifted flour. Beat well with a wooden spoon, gradually add enough flour to make a soft dough. Turn out onto a lightly floured bread board, and knead for ten minutes until smooth and elastic. If the dough is sticky add a little more flour knead well. Place the dough in a warm, buttered bread pan until the top is covered with the melted butter. Cover with a clean cloth. Set in a warm place, free from drafts, doubled in bulk. Turn out onto a lightly floured bread, knead and shape into biscuits. Arrange on buttered baking pans, cover and let rise again until very light. Brush gently with warm, melted butter, sprinkle with nuts, and bake in a hot stove until golden brown, about fifteen to twenty minutes. Top with favorite jelly.
One-and-half cups of cooked golden squash, well drained, one cup scalded milk, one half cup light brown sugar, firmly packed, pinch cinnamon or nutmeg, one half teaspoon salt, four tablespoons fresh sweet butter, one cake yeast, dissolved in one-third cup warm water, four –and-a-half to five cups sifted flour, chopped nuts. Place drained squash in a large mixing bowl, add milk, sugar, cinnamon, salt and butter. Mix and cool to lukewarm. Dissolve yeast in the warm water, sprinkle with one tablespoons sugar. Cover, set in a warm place free from drafts, for five minutes until yeast begins to foam. Add yeast to squash mixture, add about two-and-half cups sifted flour. Beat well with a wooden spoon, gradually add enough flour to make a soft dough. Turn out onto a lightly floured bread board, and knead for ten minutes until smooth and elastic. If the dough is sticky add a little more flour knead well. Place the dough in a warm, buttered bread pan until the top is covered with the melted butter. Cover with a clean cloth. Set in a warm place, free from drafts, doubled in bulk. Turn out onto a lightly floured bread, knead and shape into biscuits. Arrange on buttered baking pans, cover and let rise again until very light. Brush gently with warm, melted butter, sprinkle with nuts, and bake in a hot stove until golden brown, about fifteen to twenty minutes. Top with favorite jelly.