Read The Homestyle Amish Kitchen Cookbook for Free Online Page B

minutes.

 
    Pluck-Its
    Pluck-Its
⅓ cup sugar
⅓ cup butter, melted
½ tsp. salt
1 cup milk, scalded
2¼ tsp. (1 package) active dry yeast
¼ cup warm water
3 eggs, beaten
4 cups flour
    Coating
1 cup sugar
3 T. cinnamon
½ cup nuts, chopped fine
½ cup butter, melted
    Add sugar, butter, and salt to scalded milk. Dissolve yeast in warm water. When milk is lukewarm, add the yeast and water mixture, eggs, and flour. Beat thoroughly. Cover and let rise until double.
    In a small bowl, mix together the sugar, cinnamon, and nuts. Put the melted butter in a separate bowl. Take a teaspoon of the dough, roll into a ball, and dip it into the melted butter and then into the sugar-and-cinnamon mixture, being careful to coat the entire ball.
    Pile the coated balls of dough loosely into an ungreased angel food cake pan. Let rise 30 minutes and then bake in a preheated 350° oven for 35 to 40 minutes or until done. Immediately turn the pan upside down onto a serving platter.

Bread is better when worked down at least two times; three is even better if time permits. For a finer textured bread, try letting the dough rise in a place where it is a little cooler so it takes longer to rise. The little bubbles of trapped air in the dough will be smaller and the bread will not be as crumbly. Also, if the bread is baked before the last rising is completely doubled, the texture of the finished product will be softer and less crumbly.

 
    Pumpkin Bread
3 cups brown sugar
5 cups wheat flour
1 tsp. cinnamon
½ tsp. cloves
1 tsp. salt
1 T. baking soda (be generous)
1 cup oil
2½ cups canned pumpkin
2 eggs
    Mix together all ingredients, starting with the dry ones. When thoroughly blended, divide between two greased loaf pans.
    Bake at 350° for about 1 hour and 20 minutes or until done.

 
    Pumpkin Cinnamon Rolls with Caramel Frosting
⅓ cup milk
2 T. butter
½ cup canned pumpkin or mashed cooked pumpkin
2 T. sugar
½ tsp. salt
1 egg, beaten
2¼ tsp. (1 package) active dry yeast
1 cup flour
1 cup bread flour
⅓ cup brown sugar, packed
1 tsp. cinnamon
2 T. melted butter
Caramel Frosting (recipe follows)
    In small saucepan, heat milk and 2 T. butter just until warm and butter is almost melted, stirring constantly.
    In large mixing bowl, combine pumpkin, sugar, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
    In a separate mixing bowl, combine flours. Add half of flour mixture to the pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly. Dough will be very soft. Turn into lightly greased bowl; lightly butter or grease surface of dough. Cover and let rise in warm place until doubled, about 1 hour.
    Punch down the dough and then turn it onto a floured surface and knead a few turns until it is smooth, sprinkling with enough additional flour to make the dough easy to handle. On a lightly floured surface, roll dough into a 12 × 10-inch rectangle.
    In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter and then sprinkle with brown sugar mixture. Beginning with long side, roll up dough jelly roll style. Pinch seam to seal. With a sharp knife, cut into 12 1-inch slices. Place rolls, cut side up, in a greased 9-inch square baking pan. Cover and let rise until nearly doubled, about 30-45 minutes.
    Bake rolls at 350° about 20 minutes or until done. Remove from pan to a wax paper-lined wire rack and cool for 10 to 15 minutes before frosting.
    Caramel Frosting
¼ cup butter
½ cup brown sugar, packed
2 T. milk
¼ tsp. vanilla
dash of salt
½ to ¾ cup powdered sugar, sifted to break up any lumps
    In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium-low heat for 1 minute. Transfer to small mixing bowl and cool mixture. Stir in vanilla, salt, and ½ cup powdered sugar. Beat with electric mixer until well blended. If necessary, add more powdered sugar for desired