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In this Issue: Vintage Summer Salads Omar Khayyam's Spinach Salad with Zesty Dressing, Spice 'n Easy Hash Brown Potato Salad, Crunchy Cauliflower Salad, Swedish Potato Salad, Nut Tree Green Frosted Potato Salad, Gone But Not Forgotten Resto Recipes Bill Zuber's Rhubarb Kuchen, Fritzel's Creamy Griddle Cakes with Blueberry Sauce, Anna Maude Cafeteria German Chocolate Pudding, Green Goddess Chip Dip, Pie Revival Whoopie Pies, Banana Cream Pie, Montana Mom's Rhubarb Custard Pie, Cream Plum Pie, French Silk Pie, Taco Pie, Natchitoches Fried Pork Pies, Pork Apple Brunch Pie, Zesty Lemon Sponge Pie, Old World Sour Cream Raisin Pie, Poppyseed Refrigerator Torte, Celebrity Citings Joel Grey's Chinese Chicken Salad, Sinatra's Spicy Sausage and Sweet Green Peppers, Reader favorites Chocolate-frosted Peanut Butter Cake, Armenian Manti, Pickles, Preserves & Such Zucchini Relish & Dixie Relish, Famous Nut Tree Bread with North Carolina Pear Honey, Calumet Baking Powder Biscuits, Kumquats in Syrup, Old-fashioned Creamy Coleslaw, “You know...for the kids!” '50s Picklenik, Back from the Bar Oak Bar Plaza Sweet, Better Left Lost Canned Asparagus Casserole,

 

Famous Nut Tree Bread & North Carolina Pear Honey

This bread derives from a recipe that Nut Tree family ancestor Hester Harbison got from her pioneer mother. (Hester herself was born in 1857 on the ranch that predates the Nut Tree.) It has a chewy crust and well-flavored crumb. I've shown it here with Pear Honey, a North Carolina concoction.

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Bread Ingredients
Makes 4 small loaves
  • 1 cup lukewarm water
  • 1 ½ Tbsp sugar
  • 1 fresh cake compressed yeast
  • 3 cups sifted all-purpose flour
  • 1 ½ tsp salt
  • Tbsp canola oil
Pear Honey Ingredients
Makes two quarts
  • 8 lbs peeled and cored pears
  • 1 No. 2 can crushed pineapple with its juice
  • Sugar
  • Juice of 1 lemon
Bread Instructions
  1. Add water to warmed mixing bowl along with sugar and yeast, stirring undil dissolved. Add 1 ½ cups flour and salt, mixing hard with wooden spoon about 2 minutes. Gradually add 1 ¼ to 1 ½ cups flour, mixing first with spoon, then kneading with hands, to make a smooth, springy ball of dough. (This takes about five minutes.)
  2. Pour oil in large bowl. Place dough in bowl and turn to coat. Cover bowl with towel and let stand in warm place 25 minutes until doubled in bulk.
  3. Divide dough into 4 pieces. Flatten each out and roll into loaves. Place into greased 5” x 2 ½” x 1 ½” individual sized loaf pans. Cover again and let rise in warm place about 25 minutes. Preheat oven to 400 degrees.
  4. Bake at 400 degrees for 20 minutes or until golden brown. Remove from pans and cool on racks.
Pear Honey Instructions
  1. Put peeled/cored pears through food chopper. Place in large bowl with pineapple and pineapple juice. Measure fruit: Scoop fruit in to one cup measure and dump, cup by cup into large, enameled pot. For every cup of fruit, add one cup of sugar to the pot. Add lemon juice. Mix. Boil until thick and clear. Bottle. Refrigerate.

Individual loaves of this bread were served with the Nut Tree's do-it-yourself Vagabond Sandwich Platter. But, it also makes good breakfast toast. Pile on the pear honey!
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