[Kitchen Witch]

The holidays are coming and this is the time of the year that some people cook and bake more than usual.

This thread will be for COOKING FOR A CROWD recipes. I have chose to do this to make it easy for anyone who would like the information posted here.

Please feel free to post your recipes and/or hints and ideas for dealing with all the extra cooking and baking you will be doing.


Please let me start with these:


Baking Powder Biscuits


5 pounds all-purpose flour
5 ounces baking powder
2 tablespoons salt
1 1/4 pounds shortening -- hydrogenated
1 3/4 quarts milk

Combine flour, baking powder, and salt in mixer bowl. Mix on low speed until blended, approximately 10 seconds, using flat beater.

Add shortening to flour mixture. Mix on low speed for 1 minute. Stop and scrape sides and bottom of bowl. Mix 1 minute longer. The mixture will be crumbly.

Add milk. Mix on low speed to form a soft dough, about 30 seconds. Do not overmix. Dough should be as soft as can be handled.

Place one-half of dough on lightly floured board or table. Knead lightly 15-20 times.

Roll to 3/4-inch thickness. Biscuits will approximately double in height during baking. Cut with a 2 1/2-inch (or 2-inch) cutter; or cut into 2- inch squares with a knife. When using round hand cutters, cut straight down and do not twist to produce the best shape. Space the cuts close together to minimize scraps. Use of a roller cutter or cutting the dough into squares eliminates or reduces scraps. The scraps can be rerolled, but the biscuits may not be as tender.

Place on ungreased baking sheets 1/2 inch apart for crusty biscuits, just touching for softer biscuits. Repeat, using remaining dough.

Bake at 425°F for 15 minutes, or until golden brown. (See Exhibit V in the color insert.)

Biscuits may be held 2-3 hours in the refrigerator until time to bake.


Yield:
"100 (2 1/2-inch) biscuits"


NOTES : 7 oz nonfat dry milk and 1 3/4 qt water may be substituted for fluid milk. Combine dry milk with other dry ingredients. Increase shortening to 1 lb 6 oz.

VARIATIONS:

Buttermilk Biscuits. Substitute cultured buttermilk (or 7 oz dry buttermilk and 1 3/4 qt water) for milk. Add 1 Tbsp baking soda to dry ingredients.

Butterscotch Biscuits. Divide dough into eight parts. Roll each part into a rectangle 1/4 inch thick. Spread with melted margarine or butter and brown sugar. Roll the dough as for jelly roll. Cut off slices 3/4 inch thick. Bake at 375°F for 15 minutes.

Cheese Biscuits. Reduce shortening to 1 lb and add 1 lb grated cheddar cheese.

Cinnamon Raisin Biscuits. Substitute 2 lb 8 oz margarine for shortening. Combine 8 oz sugar and 2 1/2 Tbsp cinnamon with dry ingredients. Add 1 lb 12 oz raisins to mixture after margarine has been mixed in. When baked, ice with Powdered Sugar Glaze.

Drop Biscuits. Increase milk to 2 qt. Drop by spoon or No. 30 dipper onto greased baking sheets.

Orange Biscuits. Proceed as for Butterscotch Biscuits. Spread with orange marmalade.

Raisin Biscuits. Reduce shortening to 14 oz and use 1/2 cup less milk; add 4 whole eggs, beaten, 3 Tbsp grated orange rind, 8 oz sugar, and 8 oz chopped raisins.

Scotch Scones. Add 10 oz sugar and 7 oz currants to dry ingredients. Add 5 eggs, beaten, mixed with the milk. Cut dough into squares and then cut diagonally to form triangles. Brush lightly with milk before baking.

Shortcake. Increase shortening to 1 lb 12 oz. Add 8 oz sugar.

Whole Wheat Biscuits. Substitute 2 lb whole wheat flour for 2 lb all-purpose flour.

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Banana Cake


1 pound shortening -- hydrogenated
2 pounds granulated sugar
1 tablespoon vanilla
14 ounces eggs (about 8 total)
2 pounds bananas (4 cups) -- mashed
2 pounds cake flour
1 1/4 teaspoons salt
3 1/3 tablespoons baking powder
2 teaspoons baking soda
1 cup buttermilk

Cream shortening, sugar, and vanilla on medium speed for 10 minutes, using flat beater.

Add eggs to creamed mixture and mix on medium speed for 3 minutes, then add bananas and mix for an additional 2 minutes.

Combine dry ingredients.

Add dry ingredients alternately with buttermilk on low speed. Mix on medium speed 2-3 minutes.


Scale batter into six greased 9-inch layer cake pans, 1 lb 6 oz per pan.

Bake at 350°F for 25-30 minutes.

Cool. Remove from pans and ice. See Notes for suggested icings.


Yield:
"3 1/4 layer cakes"


NOTES : May be baked in two 12x18x2-inch pans, scaled 4 lb 3 oz per pan. Cut 5x6 for 30 portions per pan.

For sheet cake, bake in one 18x26x2-inch pan. Cut 6x10 for 60 portions. Suggested icings: Creamy Icing or Cream Cheese Icing.

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Banana Nut Bread

10 ounces margarine
26 ounces granulated sugar
9 ounces eggs (about 5 total)
26 ounces bananas -- mashed
2 pounds all-purpose flour
4 tablespoons baking powder
2 teaspoons salt
1/2 teaspoon baking soda
8 ounces pecans or walnuts -- chopped
3/4 cup milk

Cream margarine and sugar on medium speed for 5 minutes, using flat beater.

Add eggs to creamed mixture. Beat 2 minutes.

Add bananas. Beat 1 minute.

Combine dry ingredients and nuts.

Add dry ingredients and milk to creamed mixture. Mix on low speed for 1 minute.

Scale batter into four greased loaf pans (5x9x2 3/4 inches), approximately 2 lb per pan.

Bake at 350°F for 50 minutes. Cut 16 slices per loaf.


Yield:
"4 loaves 5x9 inches"

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Basic Roll Dough


1 cup warm water (110°F)
1 teaspoon granulated sugar
1 1/2 ounces active dry yeast
1 1/4 quarts hot water
5 ounces nonfat dry milk
4 ounces granulated sugar
2 ounces salt
8 ounces shortening
76 ounces all-purpose flour (variable)

Combine sugar and water. Add yeast. Let stand 10 minutes.

Place hot water, dry mil, sugar, salt, and shortening in mixer bowl. Mix thoroughly; using dough arm, until shortening is softened.

Add eggs and softened yeast.

Add flour to make a moderately soft dough. Mix on low speed for about 10 minutes until smooth and satiny or until a small piece of dough can be stretched to resemble a thin membrane.

Turn into lightly greased bowl, then turn over to grease top. Cover. Let rise in warm place (80°F) until double in bulk.

Punch down. Divide into thirds for easy in handling. Shape into 1 1/2-oz rolls or into desired shapes. (See Variations)

Let rise until double in bulk.

Bake at 400°F for 15-25 minutes or until golden brown.


Yield:
"8 dozen"


NOTES : 1 1/4 qt fluid milk may be used in place of nonfat dry milk and hot water. Scald milk, then add sugar, salt, and shortening, and cool to lukewarm.

Mixing may be simplified by combining dry yeast with sugar, salt, dry milk, and 2 lb of the flour. Mix thoroughly. In mixer bowl combine 1 1/4 qt very warm water (120°F), shortening, and beaten eggs. Blend on low speed. Add remaining flour gradually, mixing until a smooth, elastic dough is formed.

Allow 3-4 hours for mixing and rising. For a quicker rising dough, increase yeast to 2 oz.

VARIATIONS:

Bowknots. Roll 1 1/2-oz portions of dough into strips 9 inches long. Tie loosely into a single knot.

Braids. Roll dough 1/4 inch thick and cut in strips 6 inches long and 1/2 inch wide. Braid three strips, fold under, and pinch to seal.

Butterhorns. Proceed as for Crescents, but do not form crescent shape.

Caramel Crowns. Increase sugar in dough to 9 oz. Scale dough into balls 1 1/2 oz each. Drop into mixture of 1 lb 4 oz sugar and 3 Tbsp cinnamon to coat balls. Arrange 18 balls in each of five greased tube pans, into which 2 oz pecans, halves or coarsely chopped, have been placed. The pan should be about 1/3 full. Let rise until double in bulk. Bake at 350°F for 30 minutes. Immediately loosen from pan with a spatula. Invert pans to remove. Cool. Serve irregular side up to resemble a crown. Garnish with maraschino cherries.

Cloverleaf Rolls. Pinch off 1-oz pieces of dough and roll into smooth balls. Fit into greased muffin pans, three balls per cut.

Crescents. Weigh dough into 12-oz portions. Roll each into a circle 1/8 inch thick and 8 inches in diameter. Cut into 12 triangles and brush top with melted margarine or butter. Beginning at base, roll each triangle, keeping point in middle of roll and bringing ends toward each other to form a crescent shape. Place on greased baking sheets 1 1/2 inches apart.

Dinner or Pan Rolls. Shape dough into 1 1/2-oz balls and place on well-greased baking sheets. Cover. Let rise until light. Brush with mixture made of egg yolk and milk?1 egg yolk to 1 Tbsp milk.

Fan Tan or Butterflake Rolls. Weigh dough into 12-oz pieces. Roll out into very thin rectangular sheet. brush with melted margarine or butter. Cut in strips about 1 inch wide. Pile 6-7 strips together. Cut 1 1/2-inch pieces and place on end in greased muffin pans.

Gooey Buns. Grease sides of one 18 X 26 X 2-inch baking sheet. Combine in kettle or saucepan 8 oz margarine, 1 lb 8 oz brown sugar, and 3/4 cup corn syrup. Cook until sugar is dissolved. Pour into prepared pan. Cool. If desired, sprinkle 1 lb pecans over mixture. Place 1 1/2-oz portions of dough 8 X 12 on sugar mixture. Let rise. Bake at 375°F for 20-25 minutes. Remove from oven and turn upside down onto 18 X 26 X 1-inch baking sheet.

Half-and-Half Rolls. Proceed as for Twin Rolls. Use one round plain dough and one round whole wheat dough for each roll.

Hamburger Buns. Divide dough into two portions. Roll each piece of dough into a strip 1 1/2 inches in diameter. Cut strips into pieces approximately 2 1/2 oz each. Round the pieces into balls. Place balls in rows on greased baking sheets 1 1/2-2 inches apart. Let stand 10-15 minutes, then flatten to desired thickness with finger, rolling pin, or another baking sheet.

Hot Cross Buns. Divide dough into thirds. Roll 1/2 inch thick. Cut rounds 3 inches in diameter. Brush tops with beaten egg. Score top of bun to make a cross before baking, or make a cross on top with frosting after baking.

Hot Dog Buns. Divide dough into two portions. Roll each piece of dough into a strip 1 1/2 inches in diameter. Cut strips of dough into pieces approximately 2 1/2 oz each. Round pieces of dough; roll into pieces approximately 4 1/2 inches long. Place in rows on greased baking sheets 1/2 inch apart.

Parker House Rolls. Divide dough into thirds. Roll dough to 1/3 inch thickness. Cut rounds 2-2 1/2 inches in diameter with a biscuit cutter. Let dough rest a few minutes after cutting. Brush with melted butter or margarine. Crease the rolls across the center with the dull edge of a table knife. Fold over and press down on the folded edge.

Popcorn Rolls. Shape dough into 1 1/2-oz balls. Place on greased baking sheets. Snip top of each ball twice with scissors.

Poppy Seed Rolls. (a) Proceed as for Twists. Substitute poppy seed for sugar and cinnamon. (b) Proceed as for Cinnamon Rolls. Substitute poppy seed for sugar, cinnamon, and raisins.

Ribbon Rolls. Weigh dough into 12-oz pieces. Roll 1/4 inch thick. Spread with melted margarine. Place on top of this a layer of whole wheat dough rolled to the same thickness. Repeat, using the contrasting dough until five layers thick. Cut with a 1 1/2-inch cutter. Place in creased muffin pans with cut surface down.

Rosettes. Follow directions for Bowknots. After tying, bring one end through center and the other over the side.

Sesame Rolls. Proceed as for Twin Rolls. Brush tops with melted margarine and sprinkle with sesame seeds.

Twin Rolls. Weigh dough into 12-oz pieces. Roll 5/8 inch thick. Cut rounds 1 inch in diameter. Brush with melted margarine. Place on end in well-greased muffin pans, allowing two rounds for each roll.

Twists. Weigh dough into 12-oz pieces. Roll 1/3 inch thick, spread with melted margarine, sugar and cinnamon. Cut into strips 1/3 X 8 inches, bring both ends together, and twist dough.

Whole Wheat Rolls. Substitute 2 lb 6 oz whole wheat flour for 2 lb 6 oz of the all-purpose flour. Proceed as for Basic Roll Dough.


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Basic Sweet Roll Dough


2 ounces active dry yeast
1 1/2 cups warm water (110°F)
3 cups hot water
3 ounces nonfat dry milk
1 pound granulated sugar
1 pound shortening
1 3/4 ounces salt
1 pound eggs (about 9 total) -- beaten
5 pounds all-purpose flour (variable) -- (5 to 6)

Soften yeast in 110°F water.

Combine 3 cups hot water, dry milk, sugar, shortening, and salt in mixer bowl. Mix until shortening is softened, using dough arm. Cool to lukewarm.

Add eggs and yeast to mixture in bowl. Blend.

Add flour gradually on low speed. Mix on medium speed to a smooth dough, 5-6 minutes. Do not overmix. Dough should be moderately soft.

The dough temperature just after mixing should be 78°-82°F.

Place dough in lightly greased bowl. Grease top of dough, cover, and let rise in warm place until double in bulk, about 2 hours.

Punch down and let rise again, about 1 hour.

Punch down and divide into portions for rolls. Let rest for 10 minutes.

Scale 2 oz per roll. Shape (see Variations) and let rise until rolls are almost double in bulk, about 45 minutes.

Bake at 375°F for 20-25 minutes.


Yield:
"8 dozen"


NOTES : Mixing may be simplified by combining dry yeast with sugar, salt, dry milk, and 2 lb of the flour. Mix thoroughly. Combine eggs, very warm water (120°F), and melted shortening. Add yeast-flour mixture on low speed. Add remaining flour gradually, mixing until a smooth, elastic dough is formed.

3 cups fluid milk may be used in place of nonfat dry milk and hot water. Scald milk, then add sugar, salt, and shortening, and cool to lukewarm.

For a quicker rising dough, increase yeast to 3 oz.

VARIATIONS:

Cherry Nut Rolls. Add 1 tsp nutmeg, 1/2 tsp almond or lemon extract, 1 lb chopped glacé cherries, and 1 lb chopped pecans to dough. Shape into 1-oz balls. When baked, cover with glaze made of orange juice and powdered sugar.

Cinnamon Twists. Combine 1 lb granulated sugar and 1 Tbsp cinnamon. Melt 4 oz margarine. Dip 2-oz portions of dough into melted margarine, then roll in sugar-cinnamon mixture. Elongate and twist dough portions into 3-inch-long rolls. Place side by side in two 13x18-inch baking pans. Bake at 375°F for 20-25 minutes.

Coffee Cake. Scale 4 lb dough and roll out to size of 18x25x1-inch baking sheet. Cover top of dough with melted margarine or butter and topping . Fruit fillings may be used also.

Crullers. Roll dough 1/3 inch thick. Cut into strips 1/2x8 inches. Bring two ends together and twist dough. Let rise, then fry in deep fat. Ice with Powdered Sugar Glaze or dip in fine granulated sugar.

Danish Pastry. Roll a 5-lb piece of dough into a rectangular shape about 1/4 inch thick. Start at one edge and cover completely 2/3 of the dough with small pieces of hard butter, margarine, or special Danish pastry shortening. The latter is stable at bakeshop temperature and is easier to use than butter or margarine. Use 2-5 oz per lb of dough.
Fold the unbuttered 1/3 portion of dough over an equal portion of buttered dough. Fold the remaining 1/3 buttered dough over the top to make three layers of dough separated by a layer of fat. Roll out dough 1/4 inch thick. This completes the first roll. Repeat folding and rolling two or more times. Do not allow fat to become soft while working with the dough. Let dough rest 45 minutes. Make into desired shapes.

Hot Cross Buns. Add to dough 8 oz chopped glacé cherries, 8 oz raisins, 2 Tbsp cinnamon, 1/4 tsp cloves, and 1/4 tsp nutmeg. Shape into round buns, 1 oz per bun. When baked, make a cross on top with Powdered Sugar Glaze .

Kolaches. Add 2 Tbsp freshly grated lemon peel to dough. Shape dough into 1-oz balls. Place on lightly greased baking sheet. Let rise until light. Press down center to make cavity and fill with 1 tsp filling. Brush with melted margarine or butter and sprinkle with chopped nuts. Suggested fillings: chopped cooked prunes and dried apricots cooked with sugar and cinnamon; poppy seed mixed with sugar and milk; apricot or peach marmalade.

Long Johns. Roll out dough to a thickness of 1/2 inch. Cut dough into rectangular pieces 1/2x4 inches. Let rise until double in bulk. Fry in deep fat.

Swedish Braids. Add to dough 1 lb chopped candied fruit, 8 oz pecans, and 1/2 tsp cardamom seed. Weigh dough into 1 3/4-lb portions and braid. Place on greased 18x26x1-inch baking sheets, four per pan. When baked, brush with Powdered Sugar Glaze made with milk in place of water.

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Biscuit Topping for Fruit Cobbler


22 ounces all-purpose flour
1 ounce baking powder
1 teaspoon salt
3 ounces granulated sugar
2 teaspoons nonfat dry milk
8 ounces shortening
4 ounces eggs (about 2 total)
1 1/4 cups water
1/4 cup milk
2 ounces granulated sugar

Blend dry ingredients in mixer bowl.

Cut shortening into dry ingredients on low speed until it appears as coarse as cornmeal.

Beat eggs. Add water and blend. Add to flour-shortening mixture. Blend on low speed until a soft dough is formed.

Scale 1 lb 8 oz dough per pan. Roll to fit 12x20-inch pan. Roll onto rolling pin. Place over filling in pan, allowing dough to extend up edge of pan, about 1 inch all around (to allow for shrinkage). Cut several slits in dough.

Brush top of each pan with 2 Tbsp milk and 2 Tbsp sugar.


Yield:
"2 1/8 x20-inch pans"


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Bishop's Bread


1 pound shortening
50 ounces brown sugar
46 ounces all-purpose flour
2 teaspoons salt
1 tablespoon ground cinnamon
18 ounces all-purpose flour
5 teaspoons baking powder
1 1/2 teaspoons baking soda
9 ounces eggs (about 5 total) -- beaten
1 1/2 quarts buttermilk

Cream shortening and sugar on medium speed for 5 minutes, using flat beater.

Combine 2 lb 14 oz flour, salt, and cinnamon. Add to creamed mixture and mix until well blended. Remove 1 lb 12 oz of the mixture to sprinkle on top later.

Combine 1 lb 2 oz flour, baking powder, and soda.

Combine eggs and buttermilk. Add alternately with dry ingredients to creamed mixture. Scrape sides of bowl. Mix on low speed about 30 seconds. (Batter will not be smooth.)

Scale batter into two greased 12x18x2-inch baking pans, 5 lb per pan. Sprinkle 14 oz of the reserved topping over batter in each pan. Bake at 325°F for 35-45 minutes. Cut 4x8.


Yield:
"2 pans 12x18x2 inches"

NOTES : May be baked in one 18x26x2-inch pan. Cut 6x10 for 50 portions 3x2-1/2 inches.

4 oz dry buttermilk and 1 qt water may be substituted for fluid buttermilk.