Festive Honey-Fruit Bars

Festive Honey-Fruit Bars

1/4 c oleo,softened
1/3 c honey
2 eggs,beaten
2/3 c flour,sifted
1/2 t baking powder
1/2 t salt
1/2 c walnuts,chopped
1/4 c raisins
1 c dates,chopped
1/2 c cherries,chopped (candied or
maraschino),Drained
powdered sugar
Preheat oven to 300 degrees. Grease and flour 8" square baking pan.
In a medium sized bowl, beat oleo and honey until well mixed; beat in
eggs. In a small bowl, mix flour, baking powder and salt; add to
creamed mixture, mixing until well blended. Stir in nuts and fruit.
Pour into prepared pan. Bake in preheated oven 35 to 45 minutes or
until a wooden pick inserted into center comes out clean. Cool in pan
on a wire rack. Cut into 20 bars. Sprinkle lightly with powdered
sugar and remove from pan. Store tightly covered.
Bars will mellow and develop flavor after 1 day. makes 20 bars.
Illnois State Fair
English Muffins

English Muffins

Yield: 18 Servings
5 c all-purpose flour (up to 6)
2 pk dry yeast
2 T sugar (up to 3)
2 t salt (up to 3)
2 c water
1/2 c shortening
corn meal
In large mixer bowl, stir 3 cups of the flour, yeast, sugar, and
salt. Heat water and shortening (120 to 130). Add flour mix and beat
3 minutes on medium speed. Add 2 to 3 cups more flour to make a stiff
dough. Knead about 8 minutes until not sticky. On floured surface,
roll out to about 1/2" thick. Cut into rounds with a 3" to 4" cutter
(I use a tuna can). Sprinkle 2 large cookie sheets with corn meal.
Place cut out rounds on sheets and sprinkle with additional corn meal.
Cover loosely and let rise until light, 30 to 45 minutes.
Heat fry pan to 325 to 350. Invert rounds onto ungreased surface.
Cook 5 minutes each side or until light golden brown. Cool, split and
toast.
Elk Meat Loaf


Elk Meat Loaf

2 ea eggs
1 md onion,fine chopped
1 t salt
1 lb elk,Ground
3 T dijon mustard
8 oz tomato sauce
1 c dry bread crumbs
1/8 t pepper
3 T brown sugar
3 T apple cider vinegar
In a large bowl, lightly beat eggs, then add the tomato sauce, onion,
crumbs, salt, and pepper. Add ground elk and mix well. Press into an
ungreased 9" x 5" x 3" loaf pan. Combine the brown sugar, mustard, and
vinegar, then pour over the top of the meat loaf. Bake uncovered at
350 for 70 minutes.
Egg Bread

Egg Bread

2 pk dry yeast
2 c water,Warm
1/4 c sugar
4 t salt
1/4 c shortening,melted
3 ea eggs,slightly beaten
(reserve),2 Tbl
3 c flour
4 1/2 c flour (up to 5 cup)
In a large bowl soften yeast in 2 cup warm water. Add sugar, salt
and shortening. Blend in eggs (except reserved 2 tablespoons) and 3
cups flour. Beat well. Add gradually 4 1/2 to 5 cups flour to form a
stiff dough.
Knead on floured surface until smooth and satiny (7 to 10 minutes).
Place in greased bowl and cover. Let rise until doubled in size, about
1 1/2 hours. Divide dough in half and each half in three parts. Roll
each part into a strip about 14" long. Braid the three strips together,
sealing ends. Place braid in well greased pan. Repeat. Cover. Let
rise until light and doubled in size, about 45 to 60 minutes. Brush
reserved egg on top of loaves. Put seeds on if desired. Bake at 375
for 40 to 45 minutes until golden.