I put a recipe for DD in her workbox this
week. It was an easy recipe to make “acorn
cookies.” DD had other ideas, though, and
wanted to make gingerbread men. We did
that instead (though I have no picture of
the actual gingerbread men because they
were the first to get eaten!). Then I had a
late night call from my sister and made the
acorn cookies myself. It was lovely kicking
back and having a tea and cookies while catching
up with my Sis!! (Yes, it was a long, lovely chat–
I both made AND ate the cookies!)

This week we also made wheat bread using a new
recipe. All of us really loved the consistency and
flavor of that bread. Yum!

Pictured below is the Dilly Bread I made for
Thanksgiving. This is a recipe that has been in
my family for 50+ years. We make it every
year at Thanksgiving and Christmas (and have
ever since I was a child). I’m pretty sure my
grandmother made this as well at the holidays. I’ll
share the recipe below.

Dilly Bread:

2 med onions sauteed in butter til clear
2 pkg yeast in 1 cup warm water
1 1/3 c. scalded milk, cooled
1/2 c. oil (or shortening)
1/4 c. sugar
1 Tbsp salt
2 Tbsp dill seed
2 eggs
6 – 6 1/2 c flour

Knead for 10 minutes let it rise for 45 mins.
Punch down, knead for 5-8 minutes.
place in buttered baking tin. Flip (to butter
both sides).
Let it rise for 1/2 hour.

Bake at 375 for 35-40 minutes.

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