Orange Bowknots

1 pkg. active dry yeast

1/4 c. water

1 c. milk, scalded

1/2 c. shortening

1/3 c. sugar

1 tsp. salt

5 – 5 1/2 c. sifted flour

2 beaten eggs

2 Tbsp. grated orange peel

Orange juice – 1/4 c.

Orange icing

Oven 400 degrees

Soften yeast in warm water. Combine milk, shortening, sugar, salt in a large mixing bowl; cool to lukewarm. Stir in about 2 c. of the flour; beat well. Add eggs; mix well. Stir in softened yeast. Add orange peel, juice, and enough of remaining flour to make soft dough. Cover; let rest 10 minutes.

Knead dough 8 to 10 minutes on lightly floured board till smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place till double (about 2 hrs.)

Punch down; cover; let rest 10 min.

Roll dough in 18×10 inch rectangle, 1/2 inch thick. Cut strips 10 inches long and 3/4 inch wide. Loosely tie each strip in a knot. Arrange on greased baking sheets. Cover; let rise till almost about double. Bake 12 minutes. Cool on rack. Makes about 24.

Frost with orange icing: Blend 1 tsp. grated orange peel, 2 Tbsp. orange juice, and 1 C. sifted confectioner's sugar.

Prune Bread

1 1/2 cups sugar

1 cup crisco oil

Beat well.

Add 3 eggs – one at a time.

Add 1 cup buttermilk.

Add 1 tsp. vanilla.

Sift 2 1/4 cups flour with:

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1 tsp. soda

1/4 tsp. salt

Beat all well – then add 1 cup chopped cooked prunes. Bake in 3 small loaf pans 45-50 min at 350 degrees.