Ingredients
1 c. milk
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
2 yeast cakes
2 eggs
4 1/2 c. sifted flour
1/2 c. melted butter or margarine
3/4 c. sugar
1/2 c. finely chopped nuts
1/2 c. raisins (optional)
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Scald milk. Pour over shortening, 1/2 cup sugar and salt in a large bowl. Cool to lukewarm. Add crumbled yeast and allow to soften. Add beaten eggs. Beat in the flour to make a soft dough. Turn out onto lightly floured board and knead until smooth and elastic. Place in greased bowl, cover and let rise until doubled in bulk. Punch down. Let rest 10 minutes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Record your recipes and experiments — organized cooking journal