BREADS / MUFFINS

BREADS /MUFFINS

Wheat Rolls                           Janice Clayton

4 cups milk (or water or 1 1/4 cups powdered milk)

1/2 cup water

1/2 cup shortening (or oil)

3/4 cup honey

3 tablespoons salt

2 whole egg

2 tablespoons dry yeast

9 cups wheat flour

Mix all ingredients accept yeast and 2 cups of flour.  Mix and add yeast and enough flour to make soft dough.  (You may want to add some white flour to make it lighter.) Knead for 10 min .Raise until double.  Shape and raise again.

Bake 375  10 to 15 min.

Sourdough Bread Jan Clayton Makes 1 loaf

1.  Prepare the leaven by mixing 50 g of flour and 50 g of water with 25 g of sourdough starter

2. Cover and allow leaven to develop for 12 hours at room temperature (approximately 78 degrees)

3. Mix the 500 g of flour and 350 g of water with leaven until the flour is hydrated and allow to sit at room temperature for 30 min. 

4. Add 10 g salt to the dough mixture along with 25 g of water and completely incorporate the salt and additional water into the dough.

5 Allow to rise for 4 hours at room temperature with a stretch and fold of the dough every 30 minutes for the first two hours at least.

6. Shape the dough loosely into a boule and let it rest for 30 minutes covered

7 Stretch and fold the dough into a boule shape for the final shaping and place in banneton (dough basket).

8. Cover the banneton with plastic bag and store in the refrigerator.

9. Allow the dough to ferment in the refrigerator between 24 and 72 hours depending on how sour you want the bread.

10. Pre-heat the oven to 475 (I do 450 on convection) with the Dutch oven inside.

11. Allow the oven to heat for 30 min.

12. Remove the dough from the refrigerator

13 flour the bottom of the dough to prevent sticking to the Dutch oven

14. Remove the dough from the banneton by tipping the banneton onto the counter and place the dough inside the Dutch oven.  I put in directly into the Dutch oven.  score the top of the loaf with a knife or razor blade just prior to placing in the Dutch oven. 

15. Place the Dutch oven with the cover on inside the pre-heated oven.

16. Allow to bake for 30 minutes. I cook it for 25 minutes 

17. Remove the cover from the Dutch oven and reduce the temperature to 450 degrees

18 Allow to bake for an additional 10 minutes I take off the top and cook about 5 minutes longer to brown up the top 

19. Remove the bread from the oven

20. Allow to cool for 45 minutes and enjoy. 

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Wheat Pancakes Gary Maag

Blend in Blendtec for 2 minutes

1 ½ cups of wheat

2 ¼ cup milk

Add

3 eggs

1.5 teaspoon salt

½ cup oil

1.5 tablespoon honey

1.5 tablespoon rumsford baking powder

Blend gently

Cook on griddle at 400 degrees

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Wheat Quick

4 cups wheat flour

4 cups white flour

1/3 cup Baking powder

4 teaspoons salt

1/2 cup sugar

2 cups shortening

1 1/4 cups dry milk

Pancakes

2 cups wheat Quick

2 whole eggs

1 2/3 cups water

Waffles

2 cups wheat quick

2 whole eggs

2 cups water

2 tablespoons oil

Biscuit

2 cups wheat quick

2/3 cup milk

Combine in a bowl and blend well, store in the fridge.

For pancakes mix wheat quick, eggs, and water.  Makes 16 pancakes.

For Waffles mix together and cook.

For Biscuits stir with fork into a soft dough.  Knead gently.  Roll out on a floured board.  Roll  1 inch thick and cut and dip in oil.  Place on a greased sheet and bake 400 for 10 to 15 min.  Makes 15 biscuits.

Wheat Bread    Lydia Gibbons

9 1/2 cups wheat, grind

6 cups Wheat flour

2 tablespoons yeast

1/2 cup gluten

1 quart warm water

1 tablespoon salt

1/3 cup oil

1/3 cup honey

3 1/2 cups flour

Grind white spring wheat.

Mix in mixer 6 cups of flour, yeast, gluten flour.

Add water and mix for 1 min. Let it sit for 10 min.

Then add salt, oil, honey, 3 1/2 cups flour mix 6 min.

Spray 3 pans with oil spray.

Put in oven at 150 for 20 min. to raise.  Leave in oven turn to 350 for 30 min.

Wheat Bread

4 packages yeast

5 cups water or milk

6 teaspoons salt

1/3 cup oil

1/2 cup sugar

7 cups flour

5 cups whole wheat flour

Mix all ingredients together accept two cups of flour and yeast.  Mix and add yeast and enough flour to make a soft dough.   

Bake 350 30 min.

Wheat Bread  Karen Warner’s

2 1/2 Tablespoons Yeast

4 1/2 Cups Water, hot

2 whole eggs, beaten

1 cup milk, scalded

1 cup shortening, melted

2 tablespoons salt

1 cup sugar

8 cups whole wheat flour

8 cups white flour

I use powdered milk and add an extra cup of water. 

Mix everything together but the yeast and the flour.  Hot water will kill the yeast.

Start adding flour but only use as much as you need to make a soft dough.  Like to coarsely grind at least 1 cup of the wheat flour and add that to make a coarser texture. When almost all the flour is added, add the yeast. 

Knead for at least 10 minutes in your bread machine or 20 min. by hand. 

Preheat oven to 450.  As soon as you put the bread in turn it down to 350 for 35 min.

Wheat Bread Jan Clayton (My Favorite)

5 cups water, hot

1 1/2 cups sugar or honey

2 tablespoons salt

2 tablespoons yeast

6 cups whole wheat flour

1 cup margarine

1 cup white flour

2 whole eggs

1 cup whole wheat flour

         7 cups white flour

Jan uses 3 eggs instead of 2.  Mix everything together accept yeast and all the flour.  When you are almost done adding the flour add the yeast.  Then add only enough flour to make a soft dough.  Raise until double.  Mold into loafs. Raise in the pan until double.

Bake 375 for 25 to 30 min.

Wheat Bread Karma Albrechtsen

6 cups white flour

6 cups wheat flour

3 cups water, warm

8 teaspoons yeast

2 cups milk

6 tablespoons honey

8 teaspoons salt

4 tablespoons molasses

6 tablespoons shortening

Don't add all the flour or yeast.  Mix the rest together.  Add the yeast just before you finish adding all the yeast.  Always use the least amount of flour as possible.   I always added powdered gluten about 3/4 cups.   Let rise 2 hours or until double. 

Baked 375 for 25-30 min.

Basic Sweet Roll Dough

1 package yeast

1/4 cup water

1 cup milk , scalded

1/2 cup sugar

1/2 cup shortening

1 1/2 teaspoons salt

2 whole eggs

        3 1/2 cups flour

Add all ingredients accept yeast and the last cup of flour.  Add the yeast and just enough flour to make a soft dough.  Knead for 10 min. Raise in a greased bowl.  Shape and raise again.

Bake 375 until golden brown and done.  If large loaf, lower temp. may be better.  If small rolls bake at 400. 

White Rolls Lorraine’s  (good to make before church , then bake when you get home)

3 1/2 cups boiling water

1 1/2 cups margarine

1 1/2 teaspoons salt

1 cup sugar

4 whole eggs

2 tablespoons yeast

       10 cups flour

Boil together water, margarine, salt and sugar.  Cool.  Add flour and stir to mix.  Put a wet towel over and put in fridge for 2 to 3 hours.  Roll out and cut in shapes.  Let raise 2 or 3 hours or until double. 

Bake 350 for 12 min.

Lydian Gibbons Rolls  (Our family Favorite)

4 cups water, warm

2 tablespoons yeast

3/4 cup sugar

4 whole eggs, beaten

2/3 cup powdered milk

1 tablespoon salt

1/2 cup oil

        12 cups white flour, better for bread

Add everything but yeast.  (Hot water will kill the yeast)

Add the yeast after you have added almost all the flour.

You will need to add between 12 and 15 cups of flour.  Use the least amount possible and still be able to work the dough.

Knead 10 min.

Raise in a greased bowl until double in size.  Punch down and raise for another hour or until double in size.

Shape in balls .  Put on a big cookie sheet 20 per sheet.  Drizzle with 1/4 cup melted margarine and let the dough raise again.

Bake at 400 for 12 to 15 min.

Gardener’s Perfect Rolls

3 tablespoons yeast

1 cup warm water

2/3 cup powdered milk

1 cup shortening

1 cup sugar

1 tablespoon salt

        2 cups boiling water

Soften yeast in 1 cup of water.

Mix in a bowl powdered milk, shortening (butter flavored Crisco is best) , salt, boiling water.  When mixture is cooled add 2 cups of flour and beat for 7 to 10 min.  Add the eggs one at a time beating after each to well incorporate.  Pour in yeast.  You are ready to add flour.  Between 6 to 8 more cups.   Measure in the first  5 cups and then add by 1/2 cups.  The dough should be sticky (nearer to cake batter than bread dough)

Place dough in a big Tupperware bowl with a lid and let raise twice, stirring it down after each rise.  The first rise will take about 1 1/2 hours the second 3/4 of an hour.

After second rise divide into half and make 1/2 in cinnamon rolls and the other in dinner orange rolls.

For cinnamon buns, roll out half the dough into a large rectangle.  you will probably have to add  flour to the dough before you roll it out because the dough is still pretty sticky.  Just flour a countertop and work in enough flour to make it pliable.  Spread softened butter over the top then sprinkle a liberal amount of brown sugar over the butter and powdered cinnamon.  Roll and cut in 1 to 1 1/2 inches thick,

For orange rolls follow the same process as above only use white sugar, orange peel, and a little cinnamon and cardamom.  Ice cinnamon buns with butter frosting flavored with vanilla and the orange rolls with orange butter frosting.

For dinner rolls pick the shape you want crescents, parker house, cloverleafs.  After the rolls are formed they need to rise for about 15 to 20 min.

Bake in preheated oven 375 to 400 for 20 to 30 min. 

#9 CINNAMON ROLLS Eileen Morre

1  cup melted margarine

2  1/2 cups warm water

2 Tbsp dry yeast

3/4 cup sugar

2 tsp salt

4 eggs

7  1/2 cups flour

Melt margarine with water, sugar and salt in microwave.  Cool and add eggs then yeast then flour.  Stir with heavy spoon until smooth.  Cover with tight lid and leave in refrigerator over night. 

About two hours before you want to serve the rolls, remove the dough from the refrigerator.  Work dough with a little flour to form a ball.  Cut into two pieces.  Roll out in rectangle, brush with warm margarine, sprinkle sugar, cinnamon, add nuts or raisins. Roll up and cut into 1/2 to 3/4 inch slices with thread.  Place on greased cookie sheet and let rise until double.  Bake at 350 degrees for about 15 minutes.  Frost while warm with powdered sugar icing.

Sue Jane McQueen’s Perfect Rolls

3 tablespoons yeast

1 cup water, warm

2/3 cup powdered milk

2 cups water, boiling

1 cup shortening

1 cup sugar

1 tablespoon salt

1 cup flour

4 tablespoons eggs

        6 cups flour

Dissolve: yeast and 1 cup water.

Blend: milk, boiling water, shortening, sugar, salt and 1 to 2 cups of flour eggs, and softened yeast. Make a soft dough using 6 to 8 cups of flour.

Raise 2 times.

Bake 400 to 410 for 10 to 12 min.

Out of this World Rolls  Mary Ellen Larsen

2 packages yeast

1/4 cup water, warm

1/2 cup sugar

2 teaspoons salt

1/2 cup shortening

3 whole egg

1 cup water, hot

4 1/2 cups flour

Mix all ingredients accept the yeast and the last cup of flour.  Mix then add yeast and enough flour to make a soft dough.  Raise until double. Shape into rolls.  Raise again.  Bake at 400 for 10 to 15 min.

Blueberry or Apple Pancakes Bed and Breakfast Place in St. George

2 Cups four

2 ½ tsp. baking powder

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1 ½ cups evaporated mile or ½ and ½

½ milk

1/3 cup brown sugar

¼ cup butter, melted

2 large eggs

2 teaspoons vanilla

¾ blueberries or fresh apple and pecans

Mix all ingredients together.  Use either blueberries or apples chopped fine and chopped pecans with the apples.

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Orange Butter flake Rolls

1 tablespoon active dry yeast

1 1/2 cups water, lukewarm

2 egg, beaten

1/2 cup vegetable oil

5 cups hot roll mix

Hot Roll Mix:

20 cups flour

1 1/4 cups sugar

4 teaspoons salt

1 cup instant nonfat dry milk

Orange Butter:

2 tablespoons butter or margarine, melted

1/2 cup sugar

2 tablespoons orange peel, grated

Orange Glaze

1 cup powdered sugar

        2 tablespoons orange juice

Hot Roll Mix:  Combine flour, sugar, salt and dry milk.  Stir together and put in an airtight container.  Label and store until ready to use.

Roll direction:  Blend eggs, oil or margarine, 5 cups roll mix and hot water.  Blend together.  When lukewarm add yeast and additional roll mix to make a soft, but not too sticky dough.  Knead for 10 min.  Cover and raise until double.  Roll dough out and spread with the orange butter mixture and shape.  Cover and let raise again.

Bake at 400 for 15 to 20 min. 

Danish pastry Dough

2 envelopes dry yeast

1/2 cup water, very warm

1/3 cup sugar

3/4 cup milk, cold

4 1/4 cups sifted all purpose flour

1 teaspoon salt

1 pound butter

Icing

1 large egg

        powdered sugar

Combine 1/3 cup sugar, 3/4 cups cold milk, 2 eggs, 3 cups flour, 1 teaspoon salt and the yeast.  Beat with mixer at medium speed for 3 min.  Beat in remaining flour with wooden spoon until dough is shiny  and elastic.  dough will be soft.  cover with plastic wrap.  Refrigerate 30 min.  Dough must stay cold.

Sprinkle working surface with flour, about 1/3 cup.  Turn dough out onto flour; sprinkle flour on top of dough.  roll out to an 18x13 rectangle.  Brush excess flour off.  Peel off top sheet of wax paper from butter; place butter down on dough paper side up on one end of dough to cover 2/3 cup dough.  peel off remaining sheet of wax paper.  Fold uncovered third, brush off excess flour then fold remaining third to enclose butter completely.  Turn dough clockwise so open side is away from you.

This next part must be done 3 times. Roll out to a 24 x 12 rectangle using enough flour to keep dough from sticking.  Fold ends in to meet in center.  Then fold in half to make 4 layers.  Refrig. dough 30 min. between the three roll outs.  then turn again so open side is away from you.

Refrigerate 1 hour or more (best overnight.  Cut in half.  Roll out into a rectangle shape.  Cut both sides part way in so you can put topping down the middle and then braid the sides into the middle.  raise 2 to 4 hours.  Put a towel under the pan.   

For the topping use apple pie mix, cherry pie mix,  or any flavor jam, or  almond paste, etc.

Bake at 400 for 20 min.

Icing 1 egg white/ powdered sugar.

Sherrie’s White Bread

2/3 cup powdered instant milk

1/2 cup sugar

2 tablespoons salt

1/2 cup margarine

3 tablespoons yeast

8 cups hot water

15 cups four  (Better for Bread)

3/4 cup wheat bran

        1 tablespoon lemon juice

In mixer add milk, sugar, butter,wheat bran, lemon juice, salt.   Add very hot water and start mixing.  add in half of the flour.  Then add yeast.  Add remaining flour.  Add only until dough pulls away from mixer.  (Make a soft dough) 

Mix for 10 min.  Let rise until doubled.  Form into loaves by rolling a piece of dough into a rectangle shape.  Roll dough into a loaf and put into a greased bread pan.  Let raise until double. 

Bake at 400 for 28 min or until golden brown.  Remove from pans immediately and cool on cooling rack.

Potato Bread

6 cups water, hot

2/3 cup oil

2/3 cup honey

3 tablespoons salt

2 whole eggs

2/3 cup potato flakes

2/3 cup powdered milk

7 cups wheat flour

7 cups white flour

        2 tablespoons yeast

Add all the ingredients accept the last couple of cups of flour and yeast.  Mix add yeast and enough flour to make a soft dough.   Split the dough directly into pans.

Bake 400 for 10 min.  reduce heat to 350 for 20 min.

Cinnamon Rolls

1 1/4 cups flour

1 teaspoon salt

1/4 cup sugar

5 teaspoons yeast

3/4 cup milk

1/4 cup margarine

1/2 cup water

1 whole egg

2 3/4 cups flour

Filling

1/2 cup sugar

1/4 cup butter

1 1/2 teaspoons cinnamon

Glaze frosting 

1 1/2 cups powdered sugar

1/2 tablespoon margarine

        2 tablespoons hot water

In a large bowl mix: 1 1/4 c flour, salt, sugar, yeast.

In a sauce pan heat: 3/4 cups milk, margarine, water.

Gradually add Liquid to dry ingredients.  Beat 2 min. at medium speed.  Scrape bowl. Add 1 egg and 1/2 C flour.  Beat for 2 min at high speed.  Add 1 1/2 C flour to 2 1/4 C flour.  Cover and let rise for 30 min in warm place.  punch down on floured surface, shape and let raise 30 min.

Bake 400 for 15 min. for rolls  350 for coffee ring for 20 to 25 min.

Scone Dough

1 quart warm buttermilk

2 packages dry yeast

1/4 sup luke warm water

2 tablespoons sugar

2 large eggs, beaten

6 tablespoons oil

1 1/2 teaspoons salt

3 teaspoons baking powder

1/2 teaspoon soda

8 cups flour

Honey Butter

1 cup butter

1 1/4 cups honey

        1 large egg yolk

Soften yeast in warm water and let stand to rise.   Combine: buttermilk, sugar, eggs, oil, salt, baking powder, soda, half of the flour and  softened yeast and beat very well.  Add: remaining flour and mix to a soft dough.  Let rise double, punch down, and put in the refrigerator over night. 

Next morning roll out and fry in oil.

Make honey butter to serve with scones.  Put all ingredients together and beat for 10 min.

Sour Dough Bread

2 teaspoons yeast

2 teaspoons salt

2 teaspoons sugar

1 3/4 cups warm water

1 cup starter

5 cups flour

Mix together everything but 4 cups of flour let sit for a while.  Then add rest of flour and knead 10 min.

Let raise twice.

Bake 375 or 400 for 30 to 35 min.

Keep starter going by adding 1 cup flour and 1 cup milk and 1 tsp sugar.  (I am not using this starter now.  I use one with flour and water.)  Keep your started going.

Sour Dough Recipes

Basic Batter

2 cups white flour

2 cups water

1 cup sour dough starter

Pancakes

Basic batter above

2 large eggs

1 tablespoon sugar

1/2 teaspoon salt

1/3 cup powdered milk or 1/2 cup of evaporated milk

1 teaspoon baking soda

1 tablespoon water

Sour Dough Bread

See direction in Step three

Basic Batter directions:  The day before your sourdough cooking, you make a basic batter.  The minimum amount is made with the above amounts.  Nix in a plastic, glass or ceramic bowl (never us aluminum), cover and place in a warm place overnight.  The next day your basic batter should be bubbly with yeasty aroma.  Now your ready.

Pancake Directions:  To your basic batter add eggs, sugar, salt, milk and mix well.  Dissolve 1 tsp of baking soda in 1 tablespoon of water and add to mixture.  Stir in for about 1 min and let batter stand for 5 minutes.  Bake pancakes on a hot griddle about 375 as they must cook quickly or they become rubbery.  Serve with real butter and powdered sugar.

Options:  sprinkle raisins onto the pancakes while they are still on the griddle.  Or apple Pancakes.  Add grated apple to the batter.  Serve with cinnamon syrup.  You make the syrup by soaking 3 cinnamon sticks in 1 cup water overnight, the next morning, simmering the sticks in the water for 1/2 hour, then adding 2 cups sugar to the simmering water and cook about 1/2 hour. 

Bonus:  Any batter that is left over may be made into a loaf of bread or rolls.  Simply add flour and salt to the batter at the ration of: for every cup of flour you add,  1/4 teaspoon salt.  When your dough is of bread consistency, place into greased brad pan, 1/2 full or pinch off about  dough to make rolls.  Lightly brush the bread or rolls with melted butter, or spray with PAM to keep the dough from drying out, place in a  warm place to raise.  When it has doubled, bake at 375 for 40 min for bread and 25- 30 for rolls.

Sour Dough Bread:  double your basic batter or even triple it depending on how many loaves you want.  Let stand for 24 hours.  add flour and for every loaf of bread you plan to make add 1 1/2 teaspoons salt.  Knead and when the dough is springy, place in bread pan and finish as above under Bonus.  Note: if you desire your bread to be more sour, at the end of the 24 hours basic batter time, add 1 cup of flour for a small batch or two for more for a larger batch and allow to set for another 24 hours.

Artisan Bread

3 Cups of flour

¼ teaspoon yeast

1 teaspoon salt

1 ½ Cup water

2 Tablespoons sugar

2 Tablespoon vinegar

Stir together well in a plastic bowl.  Put lid on the plastic bowl.  Let set for 8 to 12 hours or longer.  Heat a cast iron pan with a lid to 500 then drop the dough into the pan and put lid on it and turn oven down to 450 for 30 min.  Take off lid and cook for 5 min or until golden brown.  Dump  out of the pan and cool.  Slice and dip in olive oil and balsamic vinegar. 

7 Week Muffins Mary Ellen Larsen

                                                                                                       

1 cup boiling water

1 cup Nabisco 100% Bran

2 cups All-Bran® Cereal

1/2 cup shortening

1 1/4 cups sugar

2 large eggs

2 1/2 cups flour

2 1/2 teaspoons baking soda

1/2 teaspoon salt

2 cups buttermilk

1 cup raisins

Pour boiling water over Nabisco 100% bran cereal.  Add All Bran cereal.  Let stand.  Cream shortening, sugar and eggs.  Add cooled bran mixture to the creamed ingredients.  Add four, soda, salt and alternately with the buttermilk.  Add raisins.

Bake 375 for 20 min.  This batter can be kept in the fridge for 7 weeks. 

Surprise Muffins

1 cup  no fat sour cream

1/2 cup vegetable oil

2 whole eggs

2 1/2 cups flour

3/4 cup sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons orange juice

2 tablespoons poppy seeds

1 3oz package cream cheese

3/4 cup jam of your choice

Combine sour cream, oil and eggs until well blended.  Sift together flour, sugar, baking powder and salt.  Add to sour cream mixture.  Stir in orange juice and poppy seeds.  Mixture will be thick, add more orange  juice if needed.  Stir until flour mixture is just moistened.  Cut cream cheese in 12 equal pieces.  Spoon about 1/2 of batter into paper muffin cups, filling about 1/3 full.  spoon about 1 tablespoon jam on top of batter.  top with one piece of cream cheese.  Spoon remaining batter over jam and cheese.  Each muffin cup should be about 2/3 full. 

Bake 375 for 25 minutes or until tops are brown.

Spiced Bran Muffin

1/2 cup molasses

2 tablespoons honey

2 whole eggs

1/4 cup milk, 2% lowfat

1/2 cup wheat bran

1/4 cup plain yogurt

1 cup whole wheat flour

1 1/2 teaspoons baking powder

1 tablespoon ground ginger

1 teaspoon cloves

1/4 cup walnuts, chopped

1/4 cup raisin

Warm molasses and honey in small sauce pan.  Cool whisk eggs, yogurt, milk in bowl. whisk in molasses and honey mixture.  Stir in bran, flour, baking powder, and spices.  Fold in walnuts and raisins.

Bake in 15 to 20 min.  at 350

Pecan Pie Mini Muffins    Jan Whitaker

1 cup brown sugar

1/2 cup flour

1 cup pecan, chopped

2/3 cup butter, melted

2 large eggs

Combine brown sugar, flour and pecans in a bowl and set aside.  Combine butter and eggs and mix well. Stir the two mixtures together. Mix until just moistened.  Grease mini muffin tins well.  Fill muffin tins  2/3 full and Bake at 350 for 20 min. remove immediately and cool on wire rack

Oatmeal Muffins

2 whole eggs

1/3 cup maple syrup

3 tablespoons orange juice, Fresh squeezed

1 cup skim milk

1 tablespoon vanilla

1 teaspoon cinnamon

1/8 teaspoon allspice

1/8 teaspoon cloves

1/8 teaspoon nutmeg

1 tablespoon orange zest

1 1/2 cups rolled oats

1 cup whole wheat flour

1 teaspoon baking powder

1/4 cup pecan, chopped

1/4 cup dried cranberries

Whisk egg whites until frothy, whisk syrup, orange juice, milk and spices.  Blend in dry ingredients fold in nuts and cranberries.  Bake 350 for 20 min.

Applesauce Oatmeal Muffins

1 1/2 cups oats

1 1/4 cups flour

3/4 teaspoon cinnamon

1 teaspoon baking powder

3/4 teaspoon baking soda

1 cup applesauce

1/2 cup skim milk

1/2 cup brown sugar

3 tablespoons vegetable oil

1 whole egg

Topping

1/4 cup oats

1 tablespoon brown sugar

1/8 teaspoon cinnamon

1 tablespoon margarine, melted

raisins (optional), floured

Heat oven to 400.

Combine oats, flour, cinnamon, baking powder and soda. add applesauce, milk, brown sugar, oil and egg.  mix just until moistened.  Add raisins if you want them.  Fill muffin cups 2/3 full.  Add topping. Bake 20 to 22 min.

Pumpernickel

2 tablespoons yeast

1/4 cup unsweetened cocoa

2 tablespoons caraway seeds

1 1/2 teaspoons salt

3 cups rye flour

2 cups water

1/4 cup molasses

1/4 cup margarine

3 cups flour

Mix 1/2 of flour and rest of ingredients.  cover and sit for five minute.  Add rest of flour (3 to 3 1/2 cups).  Raise punch down let rest for 5 min cut in half shape into two loaves (round).  Cut slashes in top.  Bake 375 20 min.  cover with foil lightly bake 15 min. more.   Brush with shortening cool on rack.

Poppyseed Bread

7 cups flour

5 cups sugar

6 whole eggs

3 cups milk

2 1/3 cups canola oil

3 teaspoons salt

1 teaspoon baking soda

2 teaspoons baking powder

3 teaspoons imitation butter flavor

Topping:

1/2 can orange juice

3 teaspoons almond extract

3 teaspoons vanilla

1 1/2 tablespoons poppyseed

Mix egg, sugar, canola oil, then butter flavoring, almond and vanilla, and add 2/3 cup water, flour, baking powder, salt, add 1 1/2 tablespoon poppyseed. Mix the wet and dry ingredients.  Butter and flour the pans.  Bake 350 for 45 min.

Mormon Johnny Cake

2 whole eggs, beaten

2 cups buttermilk

2 tablespoons molasses or honey

2 cups corn meal

1/2 cup flour

1 teaspoon soda

1 teaspoon salt

2 tablespoons butter

Beat eggs until light.  Add buttermilk and molasses.  Combine dry ingredients  stir into batter along with melted butter.  Pour into a loaf pans.  Bake 425 for 20 min.

Pistachio Bread

1 package yellow cake mix

1 package instant pistachio pudding mix

4 eggs

1/4 cup oil

1 cup sour cream

1/2 cup nuts, chopped

1/8 cup water

Combine all ingredients and mix with a spoon (no mister).  In separate bowl mix sugar and cinnamon.  Grease 2 loaf pans and sprinkle with cinnamon and sugar mixture.  Pour batter in pans and sprinkle with cinnamon mixture.  Bake at 350 for 45 min.

Germade Bread

1 cup Germade cereal

1 cup flour

1/2 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1 cup milk

1/2 cup shortening or margarine, softened

Mix together and bake at 400.  An 8 inch pan takes 20 -25 min.  Insert a knife and make sure it comes out clean.  Tastes a lot like corn bread.

Golden Crown Cake

1 cup milk, scalded

1/2 cup sugar

1/2 cup shortening

1 teaspoon salt

2 packages yeast

2 whole eggs, beaten

flour

Mixture

3/4 cup brown sugar

1 tablespoon cinnamon

1 cup fine chopped nuts

Icing

1 3/4 cups powdered sugar

2 tablespoons margarine, melted

1 teaspoon vanilla

Milk

Mix all together accept for yeast.  Add flour until you have a soft dough.  Add yeast before you finish adding all the flour.  Let raise 10 min.  Mold into balls the size of walnuts and roll in mixture. Put into a greased angle cake pan.  Bake at 375 for 40 to 45 min.

Ice while hot.  (Icing:  powered sugar, margarine,  vanilla,  just enough milk to make the right consistence)

Herbed Peasant Bread

1/2 cup onion, chopped

3 teaspoons margarine

1 cup milk, scalded

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon dill weed

1/2 teaspoon basil leaf, dried

1/2 teaspoon rosemary  , dried

1 package yeast

        3 cups flour

Melt margarine in skillet saute onlons in butter about 8 min.  Mix the rest of ingredients  together. (use 3 or 3 1/2 cups flour).  Raise until double.   shape in ball after raising.  Raise. Bake at 375 for 25 to 30 min.

Crunchy Onion Loaf

1 tablespoon yeast

1/4 cup lukewarm water

1 envelope onion soup mix

2 cups water

2 tablespoons sugar

1 teaspoon salt

2 tablespoons parmesan cheese

2 tablespoons shortening

5 cups flour

1 egg yolk, beaten

        1 egg white, beaten

Soften yeast in 1/4 cup water.  Mix soup mix and 2 cups water in saucepan and simmer 10 minutes.  Add sugar, salt, parmesan cheese and shortening.  Cool to lukewarm.  Beat in 2 cups of the flour, egg yolk and yeast. Add remaining flour a little at a time till dough is stiff enough to knead.   Turn out on lightly floured surface and knead till smooth and elastic.  Place in bowl, cover and let rise till doubled in bulk.  Punch down and divide in half.  Shape into two round loaves.  Place on greased baking sheet sprinkled with cornmeal.  Cut several diagonal slashes in top and brush with slightly beaten egg white.  Bake 375 for 30 min.

Banana Chocolate Chip Bread

3/4 cup sugar

1/2 cup margarine

1 cup banana , over ripe/mashed

1/2 cup sour cream

2 eggs

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

        3/4 cup chocolate chip

Beat together sugar and margarine.  Mash banana. Blend in banana, sour cream (can sub in milk for sour cream) and eggs.  Add Flour, soda, salt and 3/4 to 1 cup chocolate chips. Bake for 350 for 55 to 65 min.

Amish Friendship Bread

1 cup Flour

1 cup sugar

1 cup milk

1 cup sugar

1 cup flour

1 cup milk

1 cup sugar

1 cup oil

3 teaspoons vanilla

3 whole eggs

1/2 cup milk

1 6 oz Box vanilla pudding

2 cups flour

1 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

Day 1 Squeeze bag

Day 2 Squeeze bag

Day 3 Squeeze bag

Day 4 Squeeze bag

Day 5 Squeeze bag

Day 6 Add 1 cup flour, 1 cup sugar and 1 cup milk to mixture, squeeze well to mix.

Day 7 Squeeze bag

Day 8 Squeeze bag

Day 9 Squeeze bag

Day 10 Pour the batter into a bowl and add i cup sugar, 1 cup flour and 1 cup milk.  Mix well with wooden spoon.  Measure three 1 cup starters and put in gallon plastic bags.  Mark with the date and keep one for yourself and give the other two to friends.

To remaining batter add: 1 cup sugar, 1 cup oil, 3 tsp. vanilla, 3 eggs, 1/2 cup milk, 1 6 oz. box vanilla pudding, 2 cups flour, 1 tsp. salt, 1 1/2 tsp. baking powder, 1/2 tsp baking soda, 2 tsp cinnamon. Mix well and pour into 2 large well greased loaf pans or a bundt pan.  Sprinkle cinnamon/sugar mixture over the top.  Bake at 325 for 1 hour

Potato Doughnuts

1 cup warm water

2 tablespoons yeast

1 cup margarine

4 large eggs

2 teaspoons salt

3 cups milk, scalded

1 cup sugar

2 cups mashed potatoes

2 teaspoons lemon juice

2 teaspoons grated lemon rind

1/2 teaspoon nutmeg

12 cups flour (12 to 13 cups)

Glaze frosting

4 1/2 cups powdered sugar

3 teaspoons vanilla

1 1/2 cups warm water

Combine milk margarine, salt, sugar, mashed potatoes and heat to lukewarm.  Add beaten eggs and yeast which has been dissolved in the 1 cup of lukewarm water.  Add 6 cups flour and beat until well blended and smooth.  Add remaining flour to make a soft and firm dough (firm enough to roll)  Knead until smooth.  cover and let rise until double in bulk.  Punch down and divide dough in half.  Roll out 1/2 inch thick and cut with cutter.  Allow to rise uncovered for 30 to 40 min.  Fry in deep fat 375 until golden on each side. Drain on absorbent paper.  Then dip in prepared glaze. 

Pizza Dough

5 1/2 cups flour

2 packages yeast

1 cup milk

1 cup water

1 tablespoon sugar

1/4 cup olive oil

1 teaspoon

Stir together 2 cups flour and yeast.  heat milk, water, sugar, oil, and salt over low heat until warm stirring to blend.  Cool and add liquid ingredients to  flour and yeast mixture and beat until smooth.  Add 1 Cup flour and beat 100 strokes. Stir in enough flour to make a moderately stiff dough.  Knead until smooth.  shape into ball and let raise until double.  Punch down and divide.  Use for pizza now, or freeze for later.

Pizza Pockets

2 tablespoons honey

2 tablespoons oil

1 teaspoon salt

2 cups water, hot

2 tablespoons yeast

6 cups flour

Add everything but yeast.  Add yeast when almost all the flour is in.   Use 6 to 7 cups of flour. Let dough raise.  Roll it out and cut it into circles.  Spread on pizza sauce, cheese meat etc. fold it over and seal edges.  Rub butter on top and sprinkle with savory or parsley.   Bake at 350 for 20 min.

Zucchini Bread

3 whole eggs

2 cups sugar

1 cup oil

3 cups zucchini, grated

3 teaspoons vanilla

3 cups flour

3 teaspoons cinnamon

1 teaspoon baking powder

nuts (optional)

raisins (optional)

Mix together.  Peel and seed zucchini.  Bake 325 for 1 hour.

Zucchini Orange Bread

4 whole eggs

1 1/2 cups sugar

3/4 cup oil

2/3 can orange juice

2 cups zucchini, shredded

3 3/4 cups flounder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 1/2 teaspoons cinnamon

1/2 teaspoon cloves

2 teaspoons orange peel, grated

1/2 cup nuts, chopped

Glaze frosting

1 cup powdered sugar

3 teaspoons orange juice

Grease and flour the bottom only on two loaf pans.  Mix together all the ingredients except the glaze frosting.  Bake at 350 for 45 to 50 min.  cool 10 min before dumping.  Make glaze and spread over bread.

Yeast Waffles (Sue Jane’s)

                Make 3

1 1/2 cups milk, Scalded

2 tablespoons honey or sugar

3 tablespoons oil

1 teaspoon salt

1 tablespoon yeast

1/2 cup water

3 whole eggs, beaten

2 1/4 cups flour

Add honey, oil, and salt to milk and scald. Cool to lukewarm.  Measure water into a bowl.  Add yeast and eggs. Add flour and beat until smooth.  Let rise until double or overnight in fridge.  stir down and bake in waffle iron.  Keeps in fridge 3 days.

French Toast

2 whole eggs, beaten

2 tablespoons milk, 1% lowfat

2 sprays I can't believe its not butter

4 tablespoons maple syrup

        2 slices bread slices

Beat eggs and milk.  Dip bread into batter and fry on a hot griddle.  Cook both sides.  Top with margarine and maple syrup.

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French toast

Crush up honey bunches of oats.  Mix egg and cinnamon and dip in crushed cereal and cook.

Libby Pumpkin Cranberry Bread

3 Cups all purpose flour

1 Tablespoon plus 2 teaspoon pumpkin pie spice

2 teaspoon baking soda

1 ½ teaspoon salt

3 Cups granulated sugar

1 Can (15 oz) Libbys pumpkin

4 large eggs

1 cup vegetable oil

½ cup orange juice or water

1 cup sweetened dried, fresh or frozen cranberries

Preheat oven to 350.  Grease and flour two 9 x5 inch loaf pans.  Combine flour, pumpkin pie spice, baking soda and salt in large bowl.  Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl, beat until just blended.  Add pumpkin mixture to flour mixture; stir just until moistened.  Fold in cranberries.  Spoon batter into prepared loaf pans.  Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.  Cool in pans on wire racks for 10 minutes.  Remove to wire racks to cool completely.  Makes 2 loaves. 

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Doug’s Bread Sticks

1 Tbs.   Yeast

1 Tbs.  Malted milk powder

1 Tbs honey

1 ½ Cup warm water

1 tsp salt

4 41/2 cups flour

Mix.  Knead. Roll out ½ inch thick.  Cut to 1 inch strips.  Pour melted butter seasoned with garlic on cookie sheet.  Set onto cookie sheet and sprinkle with corn meal and pepper.  Turn strips over to coat other side.  Sprinkle salad supreme on top of sticks.  Bake 400 12 to 15 min.

Corn Bread Casserole

1 can corn

1 can cram corn

1/3 cup oil

¼ cup sugar

2 eggs

1 8oz sour cream

1 box Jiffy corn bread mix

Mix ingredients together.  Bake at 350 degrees for 35 minutes in a 9 x9 pan.

Blueberry Scones:

2 cup flour

1 TBS baking powder

½ teaspoon salt

2 TBS sugar

5TBS unsalted butter, cold, cut in chunks

1 cup heavy cream, plus more for brushing the scones

1 cup fresh blueberries

Lemon Glaze:

½ cup freshly squeezed lemon juice

2 cups powdered sugar

1 lemon, zest finely grated

1 TBS unsalted butter

Preheat oven to 400.  Sift together the dry ingredients; the flour, baking powder, salt and sugar.  Using 2 forks, cut in the butter to coat the pieces with the flour.  The mixture should like coarse crumbs.  Make a well in the center and pour in the heavy cream.  Fold everything together just to incorporate; do not overwork the dough.  Fold the blueberries into the batter.  Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 ¼ inches. Cut the rectangle in ½ then cut the pieces in ½ again, giving you 4 (e-inch) squares in ½ on a diagonal to give you the classic triangle shape.  Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.  Bake for 15 to 20 minutes until beautiful and brown.  Let the scones cool a bit before you apply the glaze. Mix the lemon juice and sugar together in a microwave sift bowl stir until the sugar dissolves.  Add the lemon zest and butter.  Nuke it for 30 seconds on high.  Whisk the glaze to smooth out any lumps then drizzle the glaze over the top of the scones. And let is set a minute before serving.

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Pizza Dough

Dissolve 1 ½ tsp dry yeast in ½ cup cool water

Add: 1/8 tsp sugar

½ tsp salt

1 TBS oil

Gradually stir in 1 ¼ cup flour unsifted

Knead dough approx 10 min. or until smooth and elastic

Place in a lightly greased plastic bag and refrigerate overnight.

Punch down and let rest for 5 to 10 min.

Roll dough out almost to pan size.  Place on pan and finish shaping with fingers.  Press edge of dough to form a rim.

Bake at 425 for 10 min. Remove from oven and fill.  Continue baking until crust is done about 10 min. more or until crust is golden brown.

Sauce:

Mix together in pan

½ cup tomato sauce

½ tsp instant onions

½ tsp sugar

1/8 tsp salt

1/16 tsp oregano

Dash garlic powder

Dash pepper

Simmer approx. 3 min. Spread on pizza

Toppings: Pepperoni

Sausage, ground beef or ham

Lives

Mushrooms

Pineapple

Green peppers

½ cup cheddar cheese grated

½ cup mozzarella cheese grated.

Spudnuts

1 quart milk scalded

1 cup water

4 eggs

1 cup butter

2 tsp soda

2 tsp nutmeg

4 pkg. yeast

2 tsp salt

2 cup mashed potatoes

2 cup sugar 

2 TBS vanilla

Mix together the scalded milk which has cooled, the yeast dissolved in the water, salt, eggs, and mashed potatoes.  To this mixture add enough flour to make a light sponge.  When this gets double in bulk, mix in butter, sugar, soda that has been dissolved in a little water, vanilla and nutmeg.  Then use enough flour to make soft biscuit dough.  Let rise then roll to about ½ inch thickness and cut and let rise again.  Fry and be sure to put the side of the doughnut up in fat that has been on the table.  I like to put a dishtowel on cupboard, sprinkle it with flour and let them rise on it.  Don’t get dough to stiff.  Make about 160 spudnuts.

Glaze for Spudnuts

1 pkg powered sugar

1 1/3 cup milk, scalded

2 tsp vanilla

2 tsp cream of tartar

1 or 2 TBS honey if desired

Bread Sticks

2 pkg dry yeast

2/3 cups water warm

2 TBS sugar

2 cups cold water

3 TBS salad oil

1 cube butter melted

2 TBS sugar

1 tsp salt

¼ tsp garlic salt

½ tsp oregano leaves

6 ½ cups flour

Lawry’s Parmesan Cheese

Sprinkle dry yeast over warm water.  Add the 2 TBS sugar, stir once or twice and let stand 5 to 6 min. till bubbly.  In a large bowl, combine the sold water, oil, sugar, salt, and oregano until blended.  Add 1 cup of flour, the yeast mixture, and remaining four 2 cups at a time.  Mix into soft dough and toss on floured surface until no longer sticky.  Let rise in warm place 90 min.  Roll out.  Pour melted butter and Lawry’s Parmesan Cheese over top and cut into strips.  Bake 10 to 15 min. at 400. 

Hawaiian Sweet Bread

6 ½ to 7 cups flour

½ cup water

2 tsp vanilla

2/3 cup sugar

1 cup pineapple juice room temp

1 cup milk

½ tsp ginger

¾ cup mashed potato flakes

½ cup butter

2 pkg yeast

1 tsp salt

3 eggs

Grease 3 or 4 (9 inch) round cake pans.  In large bowl combine 3 cups flour, potato flakes, sugar, salt, ginger vanilla, and yeast .  In medium sauce pan heat milk, water and margarine until warm. Add warm liquid, pineapple juice and eggs to flour mixture.  Blend at low speed until moistened.  Beat 4 min. at medium speed.  Stir in 3 cups flour to form stiff dough.  Knead in ½ to 1 cup flour until smooth 5 to 8 min.  Let rise in greased bowl covered with plastic and cloth towel until doubled.  Punch down and divide dough into 3 parts.  Form into round balls, let rise 1 hour until doubled.  Bake at 375 degrees for 25 to 35 min.  Until loaves sound hollow when lightly tapped.  Remove from pans immediately.  Makes 3 loaves.

Yeast Scones

1 quart buttermilk warm

2 TBS sugar

1 TBS baking powder

1 ½ tsp salt

2 eggs

½ cup warm water

2 TBS yeast

1 ½ tsp soda

2 TBS oil

Don’t worry if buttermilk separates when warm.  Use electric beater or mixer.  Add all ingredients and beat well.  Add flour one cup at a time beating as you go until very smooth.  Then remove beater and add 3 more cups flour.  Let rise and refrigerate until needed up to a week.  Roll out on floured board and cut in squares, and let rise again. Deep fry until golden brown in oil at 350 degrees, turning once.  Note: batter will be thin this is as it should be serve hot with honey butter or jam.

Cranberry Orange Nut Bread

2 cups flour

1 cup sugar

½ tsp baking powder

½ tsp soda

½ tsp salt

2 TBS shortening

1 egg

1 cup margarine

1 cup chopped nuts

2 TBS orange rind

¾ Cup orange juice.

Cream together shortening and sugar, add egg and juice and mix well.  Add dry ingredients, cranberries, and nuts.  Let stand 20 min. before baking.  Bake in greased pan for 1 hour at 350 degrees.

Pumpkin Bread

3  1/3 cup flour

2 tsp soda

1 ½ tsp salt

1 tsp cinnamon

1 tsp nutmeg

3 cup sugar

Sift dry ingredients and make a well and add 1 cup oil and 2/3 Cup water.  Stir in: 4 eggs and 2 cups pumpkins.  Mix well Bake in loaf pans or cans.  Bake at 350 degrees for 1 hour

Navajo Fry Bread

4 cups four or less

2 TBS baking powder

2 tsp salt

1 ½ cup warm water

Mix 3 cups flour and the rest of the dry ingredients well.  Add warm water.  Add the remaining flour or until dough is soft but not sticky.  Knead. Shape into ball 2 inch in diameter; flatten by hand or with rolling pin until 1/8 to ¼ inch thick.  Fry in deep fat, turn when golden brown.  Tastes great with butter jam or honey.  It can be used instead of tacos, use chili, grated cheese, lettuce, tomatoes and chives to top them. 

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Lemon Blueberry Bread Recipe

Ingredients

·        1/3 cup butter, melted

·        1 cup sugar

·        3 tablespoons lemon juice

·        2 eggs

·        1-1/2 cups all-purpose flour

·        1 teaspoon baking powder

·        1/2 teaspoon salt

·        1/2 cup milk

·        1 cup fresh or frozen blueberries

·        1/2 cup chopped nuts

·        2 tablespoons grated lemon peel

·        GLAZE:

·        2 tablespoons lemon juice

·        1/4 cup sugar

Directions

1.      In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon peel.

2.      Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

3.      Combine glaze ingredients; drizzle over warm bread. Cool completely. Yield: 1 loaf (16 slices).

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.