Each delicious slice is a pinwheel swirl.

Yield: 3 loaves

• 2 cups milk, scalded
• 1/2 cup solid all-vegetable shortening, at room temperature
• 1/2 cup sugar
• 2 tablespoons salt
• 1 cup cold water
• 2 (1/4 ounce) packages active dry yeast
• 1 cup lukewarm water
• 7 1/2 - 8 cups all purpose flour, sifted
• 1/4 cup molasses
• 2 1/2 cups whole wheat flour
• 2 – 2 1/2 cups enriched flour, sifted
  

Blend shortening, sugar, and salt into hot scalded milk. Add cold water and cool mixture to lukewarm.

In a large bowl, dissolve yeast in lukewarm water. Stir in milk mixture. Add 4 cups of the all purpose flour and beat until smooth.

Cover bowl with a clean cloth, set it in a warm place, and let dough rise until double in size (approximately 1 hour).

Punch down and divide dough into two equal parts. Place each part in a separate large bowl.

Working with the first part, blend in 31/2 - 4 cups all purpose flour to form a stiff dough.

Working with the second part, stir in molasses. Blend in whole wheat flour and as much of the enriched flour as necessary to form a dough that doesn't stick to your fingers.

Grease two large bowls.

Knead white and whole wheat doughs separately on a well floured surface until each is smooth and elastic (5 - 7 minutes). Place doughs in prepared separate bowls, turn each dough over once to grease the entire surface.

Cover bowls with clean cloths and set each in a warm, draft-free place and let rise until double in size (approximately 1 1/2 hours). If the whole wheat dough has not risen sufficiently in 1 1/2 hours, allow it to rise a little longer and proceed to shape the white dough.

Grease three 9x 5x 3-inch loaf pans.

Divide each dough into three equal parts. On a lightly floured surface, roll out each piece to an 8x12-inch rectangle.

Place a whole wheat rectangle on top of a white rectangle. Press doughs together firmly. Roll up tightly beginning with the 8-inch side. Tuck ends under the roll and place in a prepared loaf pan. Repeat procedure twice.

Cover each loaf pan with a cloth and let rise in a warm, draft-free place until double in size (approximately 1 hour).

Preheat oven to 375 degrees F. Bake for 45-50 minutes. (After cooling loaves, they can be wrapped and frozen.)

A wonderful addition to any harvest or holiday table.

Yield: 6 servings

• 3/4 cup butter
• 1/2 cup chopped green onion
• 1 1/2 pounds mushrooms, sliced 1/2-inch thick
• 1/4 cup dry sherry
• 2 tablespoons flour
• 1 cup sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons chopped fresh parsley
• 1/4 cup bread crumbs
• Garnish:
• finely chopped parsley

Preheat oven to 350 degrees F. Generously grease a shallow 2 quart casserole dish with butter.

Melt 1/2 cup butter in a skillet and saute onions until limp. Add mushrooms and saute until tender.

Add sherry to pan. Sprinkle flour over all and mix well. Continue to cook until mixture is bubbly.

Turn heat to very low and add sour cream, salt, pepper, and parsley.

Turn into prepared casserole dish.

Melt remaining 1/4 cup butter. Pour over bread crumbs and toss until well combined.

Sprinkle buttered crumbs over mushroom mixture. Bake uncovered at 350 degrees F for 30 minutes.

Garnish with a sprinkling of finely chopped parsley.

Yield: 2 cups

• 1 large clove garlic or 2 small cloves garlic
• 8 ounces unsalted whipped butter, softened
• 2 (8 ounce) packages cream cheese, softened
• 1/2 teaspoon salt
• 1/2 teaspoon chopped fresh basil
• 1/2 teaspoon marjoram
• 1/2 teaspoon chopped fresh chives
• 1/4 teaspoon powdered thyme
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dill weed

Add all ingredients to a blender or food processor and process until smooth and well combined.

Spoon mixture into a small serving bowl and chill overnight.

Serve at room temperature.

Order Info:
Price: $21.95 plus $3.00 shipping and handling per book
Check made payable to: Junior League of Morristown
Mail to:

Junior League of Morristown

Attn: Cookbook Committee
7 King Place
Morrisstown, NJ 07960