Whole Wheat Honey Bread

• 2 1/2 c warm water
• 2 pkgs. dry yeast
• 1 c milk, scalded
• 1/2 cup shortening
• 1/2 c honey
• 1 T salt
• 3 1/2 c whole wheat flour
• 3 1/2 c white flour

Disolve yeast in warm water.  Add whole wheat flour and other ingredients except white flour.  Add white flour and knead until smooth and elastic.  Place dough in greased container.  Cover and let rise about  1 hour.

Punch down dough.  Divide into 2 greased loaf pans and let rise 1 1/2 hours,.

Bake at 375 degrees  approximately 45 minutes, until golden brown.  Brush tops with melted butter.  Makes 2 loaves.

This bread was baked by the late John Watson and his helpers for the Koreshans, all of whom had their meals in the communal dining hall.  Later it was sold at the Koreshan Unity Store.  The present store, dating back to the ’40’s, is the second Koreshan store.  It replaces the original building on the present site of  the Damkohler cottage, according to research compiled by Claude Rahn,  circa 1963.  His family were early Koreshans and he was a member of the Koreshan Unity at Estero.

Old Welsh Gingerbread

• 1 1/2 c all purpose flour
• 1/2 t baking soda
• 1 t cream of tarter
• 3/4 c sugar
• 1/4 lb  butter
• 3 T candied peel, minced
• 3/4 c dark molasses
• 1 T milk

Add baking soda and cream of tartar to flour and sift well.  Cream butter into flour mixture.  Add sugar and peel.

Mix molasses and milk and add to first mixture.  Pour batter into a greased 9-inch square tin and bake at 350 degrees for about 30 minutes.  Serve hot with whipped cream, if desired.  Serves 10 – 12.

Several Koreshans were Welsh and this is the gingerbread sold at old Welsh fairs.  It was often packed for picnics aboard Koreshan boats.

Old Fashioned Coconut Cake

• 3/4 c butter
• 1 1/2 c sugar
• 4 egg yolks (use whites in frosting)
• 4 c sifted flour
• 4 t baking powder
• 1/2 t salt
• 1 c grated coconut, fresh, frozen or canned
• 1 c milk
• 1 t vanilla extract

In a large bowl, cream butter, egg yolks and sugar with a wooden spoon.  Add dry ingredients, folding well.

Stir in coconut and milk.  Beat well and add vanilla.  Grease 2 nine-inch round cake pans.  Pour in cake mixture and bake at 375 degrees about 30 minutes.   Serves at least 8.

Let cool and frost with 7-minute Frosting.

7 Minute Frosting:

• 2 c sugar
• 1/2 c water
• 4 egg whites, stiffly beaten
• 1/2 t vanilla
• 1 c grated and toasted coconut

Combine water and sugar in heavy saucepan and boil until syrup spins a thread.  In mixing bowl, whip egg whites until stiff.  Pour hot syrup over whites slowly.  Beat until stiff enough to spread between layers and over cake.  Sprinkle with toasted coconut flakes.

This cake was a special treat for Solar Festivals and was made with fresh coconut.  It was served with ice cream for the gala occasion of the Founder’s birthday.

The cook was Ida Fisher, always assisted by Vesta Newcomb, Florence Graham and  L. W.  Bubbet, later to become president of the Koreshan Unity.

Koreshan Lemonade

• 1 c sugar
• 1/2 c honey
• 1/2 c boiling water
• 1 1/2 c fresh lemon juice
• 4 1/2 c cold water
• Thin lemon slices

Combine sugar, honey and boiling water, stirring until sugar and honey dissolve.

Add lemon juice and cold water and mix well.  Chill and serve over ice. Garnish with lemon slices.  makes 8 cups.