The Sunflower River Harvest Festival is held each Labor Day and celebrates not only the yearly harvest but also the anniversary of the founding of Sunflower River.
Upcoming Harvest Festival
NOTE: This text is taken from Betty Crocker's New Picture Cookbook, pg. 108.
The basic magic dough to create glamorous coffee cakes, such as Swedish Tea Ring and Stellen, as well as dinner and luncheon rolls in many interesting shapes. Follow the large recipe or the small recipe according to what you plan to bake.
- 1/2c warm water (not hot--110 to 115°)
- 2 pkg. active dry yeast
- 1 1/2c lukewarm milk*
- 1/2c sugar
- 2tsp salt
- 2 eggs
- 1/2c soft shortening
- 7 to 7 1/2c GOLD MEDAL Flour.
- 1/4c warm water (not hot--110 to 115°)
- 1 pkg. active dry yeast
- 3/4c lukewarm milk*
- 1/4c sugar
- 1tsp salt
- 1 egg
- 1/4c soft shortening
- 3 1/2 to 3 3/4c GOLD MEDAL Flour.
In bowl, dissolve yeast in water. Measure flour by dip-level-pour method or by sifting. Add milk, sugar, salt, egg, shortening and half of flour to yeast. Mix with spoon until smooth. Add enough remaining flour to handle easily. Turn onto lightly floured bourd; kneed until smooth (5 min.). Round up in greased bowl, bring greased side up. Cover with cloth. Let rise in warm place (85°) until double, about 1 1/2 hr. (If kitchen is cool, place dough on a rack over a bowl of hot water, and cover completely with a towel.) Punch down; let rise again until almost double, about 30 min. Shape, let rise and bake as directory in specific recipes.
* Scald milk then cool to lukewarm to destroy enzymes which make doughs sticky and hard to handle.