Fredericksburg Graham Bread
2 T. yeast
1/2 cup warm water
2 T. shortening
1/2 cup brown sugar
1 T. salt
1/3 cup molasses
2 cups cooled, scalded milk
4 cups whole wheat flour
1 egg, well beaten
3 to 3 1/2 cups white flour
Dissolve yeast in warm water. In bowl combine shortening, brown sugar, salt, molasses, scalded milk, whole wheat flour, dough enhancer, and gluten. Mix well. Stir in egg and yeast. Mix for 5 minutes.
Add white flour to make a stiff dough. Knead 5-7 minutes. Place in greased bowl. Let rise for one and a half hours. Make into loaves and place in greased pans. Let rise for about 40 minutes. Bake at 350 degrees for 35 minutes.
Makes three pans that are 7.5" x 3.5".
My Aunt Cherise (daughter of Velma's son Derald) said:
"I also add:1 1/2 T. dough enhancer
2 T. gluten
"The dough enhancer and gluten are not necessary, but I find that they improve the texture of the bread. I have found them at Macey's grocery store.
"This recipe can also be used for white bread. Use white sugar instead of brown. Use light Karo syrup in place of molasses. Use all white flour."
My mom (married to Derald's son Kevin) got this recipe from the Glenns after she married my dad and she always made it when I was growing up. She used 2/3 cup powdered milk and 2 cups of water instead of the 2 cups scalded milk.
Applesauce Stack Cake
1 C butter
2 C sugar
2 T milk or cream
4 or 5 C flour
4 tsp baking powder
2 tsp vanilla
Cream butter and sugar. Add eggs and beat well. Add flour, baking powder and vanilla. Mix all together.
Make into 8 balls--same size. Bake in round cake pans. Put a ball of dough in pan and use hand to press the ball out to fit the pan. Cook about 12 to 15 minutes at 350 degrees. Remove from pans and cool. Spread applesauce between layers. Make cake four layers high. The applesauce should be thick.
Note from Marcelaine: One of my most vivid memories of Grandma Velma is a time when we visited her at her house and she had made this Applesauce Cake. I don't know how tall the cake actually was, but at the time it seemed like it was about a foot tall. The cake gets better if you freeze it and let it age in the freezer so that the flavors blend.