New Castle News

All About You ...

March 16, 2013

Culinary Conversation: You could see your recipes here



  • 2 packages active dry yeast
  • 1/2 cup warm water (105 to 115 degrees)
  • 1/3 cup granulated sugar plus 1/2 tsp.
  • 4 to 5 cups all-purpose flour
  • 1 tsp. salt
  • 1 cup milk, scalded and cooled to 110 degrees.
  • 1/3 cup vegetable oil
  • 2 eggs, room temperature
  • Filling:
  • 1/2 cup butter or margarine, softened
  • 1 cup brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 2 tbsps. cinnamon
  • Icing:
  • 1 cup sifted powdered sugar
  • 2 to 3 tbsps. warm milk
  • 1 tsp. vanilla extract

In cup, dissolve yeast in water with 1/2 tsp. sugar. Let stand for 5 minutes.

In mixer bowl, combine 3 cups flour, remaining 1/3 cup sugar and salt. At low speed, gradually beat in milk, oil, eggs and yeast mixture; beat until well blended.

Beat in additional flour (about 1 to 1 1/2 cups) until dough pulls away from the sides of the bowl.

On floured surface, knead dough until smooth and elastic, 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.

For filling, in mixing bowl, beat all ingredients until smooth; set aside. Grease two 9-inch round cake plans. On lightly floured surface, roll dough into an 18x10-inch rectangle. Spread with filling. Roll tightly from long side. Cut into 14 1 1/4-inch slices. Place one roll, cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around the center roll. Cover and let rise until doubled in bulk, 30 to 40 minutes.

Preheat oven to 350. Bake 25 to 30 minutes until golden brown. Cool in pans 10 minutes. Invert onto wire racks, then invert again to cool.

For icing, in medium bowl, whisk all ingredients until smooth. Drizzle over cooled rolls.

Beer Bread

  • 3 cups flour
  • 3 3/4 tsps. baking powder
  • 2 1/4 tsp. salt
  • 1 tbsps. honey
  • 12 oz. beer

Grease 9x5x3-inch loaf pan.

Mix flour, salt, baking powder; combine with beer and honey in large bowl. Stir together until well mixed.

Spread batter in prepared pan.

Bake at 350 for 45 minutes or until browned and a wooden pick comes out clean.

Turn out on cooling rack. Cool completely before slicing.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tbsps. sugar
  • 4 tsps. baking powder
  • 1 egg
  • 1 cup milk or 1, 10-oz. can cream of corn
  • 1/4 cup vegetable oil

Mix dry ingredients together; add eggs, milk or corn, and oil. Beat just until smooth, about 1 minute. Do not overmix.

Pour batter into a greased 8-inch pan or greased muffin pan.

Bake at 350 for 23 to 28 minutes.

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