April 24, 1956 Cinnamon Bread, Chocolate Cream Drop Cookies

 Cinnamon Bread

2 pkg. active dry yeast or 2 cakes compressed
1/4 c. water
1 c. milk, scalded
1/2 c. sugar
1/4 c. shortening
1 T. salt
1/4 c. grated orange rind
2 c. flour
2 eggs, beaten
3 1/2 c. flour (about)
2 T butter, melted
1/3 c. sugar
1 T. cinnamon

Soften yeast in warm water. Combine milk, sugar, shortening and salt, cool to lukewarm. Add orange rind. Add 2 c. flour and beat well, add softened yeast and well beaten eggs; mix well. Add remaining flour, enough to make a soft dough. Kneed until smooth and elastic (about 5 minutes). Place in greased bowl, grease top of dough. Cover and let rise until double, about 2 hours. Punch down, divide dough in half. Let rest 10 minutes before shaping. Roll into 2 rectangles 20 x 6 in. Brush with melted butter. Combine sugar and cinnamon. Reserve 2 T. for top of loaves. Spinkle remaing cinnamon sugar over rectangles. Roll like jelly roll sealing the ends well. Place in 2 greased loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches. Cover and let rise until double (about 1 1/2 hours). Bake at 375 degrees for 40 to 50 minutes. Makes 2 loaves.

Chocolate Cream Drop Cookies

1/2 c. butter
2 squares unsweetened chocolate
1 1/2 c. sugar
2 eggs
1 c. dairy sour cream
1 t. vanilla
2 3/4 c. flour
1/2 t. soda
1/2 t. baking powder
1/2 t. salt
1 c. chopped nuts

Cream butter, add chocolate (melted). Gradually add sugar. Beat in eggs one at a time. Add sour cream and vanilla. Sift flour, soda, baking powder and salt, add to first mixture, stir in nuts. Chill 1 hour. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375 degrees for about 10 minutes. Makes 4 1/2 to 5 doz.