English Muffins

Submitted by Robyn Ausitn

ENGLISH MUFFINS

1 c. scalded milk ¾ t. salt
2 T. sugar 2 eggs
½ c. shortening 3 c. flour
1 pkg. yeast

Pour sugar, salt, & shortening into scalded milk and cool. Beat eggs well. Add to milk. Add yeast and beat in flour a little at a time. Let raise several times. Pour batter into greased and floured tins. Let raise until double. Bake at 375 for 15 minutes.

original recipe of Leona Austin

Baking Powder Biscuits

Submitted by Robyn Austin

BAKING POWDER BISCUITS

2 c. sifted flour
1 T. sugar
4 t. baking powder
½ t. salt
½ c. shortening
1 beaten egg
2/3 c. milk

Sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine egg, milk, and add to flour mixture all at once. Stir until mixture leaves sides of bowl. Turn on lightly floured board and knead quickly 20 strokes. Roll dough 3/4" thick. Bake on ungreased sheet @ 450 for 10-14 mins.

Makes 2 doz.

Banana Bread

Submitted by Robyn Austin

BANANA BREAD

½ c. shortening
1 c. sugar
3 bananas
2 eggs
1 t. soda
1 T. sour milk
2 c. flour
Double = 4 small loaves

Bake @ 350 for 30 mins. and then at 325 for another 30 mins.

Ruth

Bran Muffins

Submitted by Robyn Austin

30 DAY BRAN MUFFINS

2 c. Bran Buds
4 c. All Bran
2 c. boiling water
Mix bran and water and let stand a few mins.

1 c. shortening
1 qt. buttermilk
2 c. sugar
4 eggs
Cream shortening and sugar. Add eggs and buttermilk. Add to bran and water mixture. Mix well.

Sift:
5 c. flour
2 t. soda
1 T. salt

Add flour mixture to bran mixture.
Can be kept in fridge for 30 days
Bake @ 400 for 15-20 mins.

Whole Wheat Bread

Submitted by Robyn Austin

WHOLE WHEAT BREAD

5 c. warm water
¼ c. oil
¼ c. dough conditioner or 3 T. dough enhancer
¼ c. honey
1 T. salt
6 c. whole wheat flour (approx.)
2 T. instant yeast
6 c. whole wheat flour (approx.)

Mix 8-10 mins. On speed 1. Put into pans, let rise.
Bake @ 350 for 25-30 mins.

Cornbread

Submitted by Robyn Austin

FLUFFY CORNBREAD

Mix together:
2 c. Bisquick
½ c. sugar
½ c. cornmeal
½ t. baking powder

2 eggs - beat well and add 1 c. milk and 1 cube soft butter. Mix with dry ingredients and pour in ungreased pan. Bake @ 350 for 30 mins.
(9" by 9" pan) (1 ½ times for 9 by 13)

original recipe of Sue Smedley

Cornbread

Submitted by Robyn Austin

BURTON CORNBREAD

1 c. butter
2 c. sugar.
Add eggs (4).
Mix dry ingredients and add alternating w/ water. Pour into well buttered 9 by 13 pan (& 6 muffins) Bake @ 400 for 30 mins. Pour honey butter over top while warm as a glaze

Dry ingredients:
3 c. flour
4 t. baking powder
2 ¼ c. cornmeal
1 t. salt
2/3 c. powdered milk
2 2/3 c. water

*original recipe from Mary Lynn Morgan

Parmesan Rolls

PARMESAN ROLLS
submitted by Robyn Austin

¼ c. grated parmesan cheese
3 T. sesame seeds
½ t. basil
1 pkg. Rhodes rolls (24)
¼ c. melted butter

Sprinkle 1/3 cheese mixture into greased fluted pan. Put ½ package rolls in and sprinkle with ½ cheese mix and ½ melted butter. Other ½ package rolls and last 1/3 of cheese mix and butter.
(3 layers cheese mixture / 2 layer of rolls and butter.)

Cover and refrigerate overnight. Remove and let sit for 30 mins. @ room temp.
Bake @ 350 for 20 mins. Cover loosely with foil and bake 10 more mins.
Serves 10-12

original recipie from Jill Toller

Orange Rolls

A CHRISTMAS FAVORITE!

ORANGE ROLLS
Submitted by Robyn Austin

2 T. yeast
2 t. sugar
½ c. warm water- Dissolve yeast in water and all sugar

Beat 2 eggs
Heat to barely warm, 1 c. plus 2 T. milk- Add to eggs
1/3 c. sugar
1 t. salt
¼ c. oil- Mix together and add yeast mixture. Mix well.

Add 2 ½ c. flour, ¼ c. fresh orange juice, and 1 T. orange rind. Mix well and add 2 ¼ c. flour - Dough will be quite sticky. Let raise 1 hour. Make balls and roll long “snake”. Tie in knot. Let raise ½ hour. Bake @ 375 for 10 mins.

FROSTING:Orange juice, rind, butter, and powdered sugar. Frost while still warm. Makes about 30 rolls

Whole Wheat Angel Food Cake

This recipe sounds great for those of us CARB COUNTERS!



WHOLE WHEAT ANGEL FOOD CAKE
submitted by Robyn Austin


8 egg yolks - reserve whites
Beat until light and lemon colored
Add 1 C. very cold water
Beat 3 mins. (frothy)
Add 2 C. sugar while mixing (on side, not on top)
Stop mixer. Add 2 C. flour, ½ C. barley flour, 1 t. vanilla, ½ t. salt. Mix Well. Set aside.

Mix egg whites with 1 t. cream of tarter to stiff peak.
Fold egg whites into cake batter.
Pour into ungreased angel food cake pan (2 pc. preferred)
(Greased and floured 9 by 13 in.) 45 mins.
Bake @ 325 1hr 15 mins.

Garlic Cheese Biscuits

Submitted by Robyn Austin

GARLIC CHEESE BISCUITS

2 C. buttermilk Bisquick
2/3 C. milk
¼ C. shredded cheese

Mix until soft dough forms. Beat 30 seconds. Drop dough by T. on ungreased baking sheet. Bake @ 450 8-10 mins.

¼ C. butter, melted, ½ t. garlic powder, brush over warm biscuits before removing from cookie sheet

10-12 biscuits

Tuscan Flat Bread

Submitted by Robyn Austin ~ this recipe is great with pasta!

TUSCAN FLAT BREAD

Dissolve in bowl and let sit 2-3 mins.
2 C. water
1 T. yeast
1 T. sugar
Add and mix well:
4 C. flour
2 t. salt
Let rise 30 mins.
¼ - ½ C. melted butter

Grease a lipped jelly roll pan and spread dough to edges. Pour butter on dough and spread all over. Sprinkle with Parmesan cheese and salad seasoning salt. Let rise 30 mins. Bake @ 400 for 20 mins.

Homemade Tortillas

Submitted by Robyn Austin

HOMEMADE TORTILLAS

3 C. flour
½ t. baking powder
1 t. salt
1/3 C. shortening
Lukewarm water

Combine flour, baking powder, and salt. Add shortening and crumble with finger.

Add small amount of water at a time to make bread dough consistency dough. Let set for 15 mins. Make into tortillas.

Wipe out fry pan with shortening on paper towel and fry a few minutes on each side.

Makes 8-10 depending on thickness.

*Original recipie from Trevor Burnett

Pita Bread

Another Great Recipe from Robyn

PITA (POCKET) BREAD

5 C. all-purpose flour
1 ½ t. salt
1 t. sugar
1 pkg. or 1 T. rapid rise yeast
1 ¾ C. water
2 T. salad or peanut oil

Set aside 1 C. flour. Mix remaining flour, salt, sugar, and yeast in a large bowl. Heat water and peanut oil until hot to the touch. Stir into dry mixture. Stir in only enough reserved flour to make a soft dough. On lightly floured surface, knead until smooth and elastic, about 8-10 mins.

Divide dough in half: divide each half into 6 pieces. Shape each into smooth ball, place on baking sheet. Cover and let rise in warm draft-free place for 30 mins.

On lightly floured surface, roll each ball to 5 inch circle. Place 6 circles on large cooling rack. Bake in 500 oven for 5 mins. Or until puffed and top begins to brown. Cool. Repeat with remaining circles.

12 pitas. *Note* Half whole wheat flour may be used.

Half and Half Bread

Submitted by Robyn

HALF AND HALF BREAD

Dissolve 1 ½ T. yeast in 2 ¼ C. warm water (or milk)
Sprinkle with 1 t. sugar
Add 3 C. white flour
¼ C. sugar (brown or white)
2 t. salt
1/3 C. oil
Mix together for 5 mins.

Add: 3-4 C. wheat flour. Mix until well kneaded (about 5 mins.) Raise until double. Makes 2 loaves. Bake @ 375 for 30 mins. Also makes good french bread.

Original recipe of Jan Barker

Zucchini Bread

ZUCCHINI BREAD
submitted by Robyn Austin

Beat until light and fluffy:
3 eggs
1 c. oil
Add:
2 c. sugar
2 c. sealed and grated zucchini
3 t. vanilla
3 c. flour
1 t. salt
1 t. soda
1 t. baking powder
3 t. cinnamon
½ t. cloves
½ t. nutmeg
Add to other mixture and add:
1 c. chopped nuts.
Bake in 2 greased and floured loaf tins. Bake @ 325 for 1 hour
*3 small loaves*

Fall Bread

Submitted by Mel

Fall Bread

3 c. white sugar
1 (15 oz.) can pumpkin puree
1 c. vegetable oil
2/3 c. water
4 eggs
3 1/2 c. flour
1 Tbsp. nutmeg
1 Tbsp. cinnamon
2 tsp. baking soda
1 1/2 tsp. salt
1. cup chocolate chips
(walnuts optional)

Beat together sugar, pumpkin, oil, water, and eggs. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in choc. chips and nuts. Bake at 350 for 45-60 minutes. Makes 3 9X5 loaves. Enjoy!

Pumpkin Bread

Submitted by Keira Thomsen

Pumpkin Bread

1 C. olive oil (or vegetable, canola, etc.)
3 C. sugar
16 oz. can pumpkin
2/3 C. orange juice
4 eggs

3 C. flour
½ C. oats (whole or instant)
½ C. bran
½ C. wheat germ
½ t. nutmeg
½ t. cinnamon
2 t. baking soda
1 t. salt

2 C. pecans (optional)
1 package semi-sweet chocolate chips (suggested)

Mix first five “wet” ingredients well. Mix next eight “dry” ingredients well in separate bowl. Add dry to wet ingredients and stir with a wooden spoon until mixed. With this recipe it is better to use smaller loaf pans than larger due to the wetness of the pumpkin and O.J. Grease pans using shortening and flour and bake at 350º for 1 hour. Let cool on cooling rack or paper towel for then minutes before serving.
Orignial:Mary Spears-11/2005

Fabulous French Bread

This recipe belive it or not was submitted by two people. Stephanie Cooper, and Shiree Nixon. It was a family tradition in our house to make this french bread with onions and cheese. It is YUMMY!

FABULOUS FRENCH BREAD

Mix and let stand for 10 min.
2 1/2 cups warm water
2 Tbsp. yeast
2 Tbsp. sugar

Add to yeast mixture:
1/4 cup vegetable oil
2 tsp. salt
3 cups flour

After Mixing add an additional 3 cups (not all the flour will be incorporated). Let dough stand for 10 minutes, and punch down and stir down the dough. Repeat this 5 times. Turn out dough onto greased board or lightly floured surface.

Divide into thirds. Roll each piece into a rectangle and finger roll the dough starting at the longest side until rolled up.Place seam side down in center of large cookie sheet. (All 3 loaves will fit on one large sheet). Slash diagonally three times and brush with beaten egg. Sprinkle with sesame seeds (optional). Let rise 30 min. Bake at 400 degrees for 20-25 min. or until golden brown. Cool slightly.

Same recipe can be used for pizza dough, pretzels, braided bread, soup bowls, etc.

To make supper yummy before you roll each rectangle brush with butter and fill with your favorite toppings. Our family favorite is filled with diced onion and cheese. Great side to any pasta dish! Other toppings could be green peppers and onions.

MONKEY BREAD

Submitted by Taya Jones


In a large pan melt 4 T margarine

Add:
2 C warm water
½ C sugar
2T yeast

Let stand for 5 minutes

Add:
1 T salt
3 C flour
2 beaten eggs

Beat until smooth. Add 3 cups of flour. Stir with a spoon until flour is mixed in (no kneading required). Cover and let rest for 1 hour. Melt ½ cup margarine in Bundt pan or bread loaf pans. Bundt pan makes for a prettier finished product. Roll dough out until ½ inch thick. Cut with biscuit cutter (about 30). Coat both sides of rounds with melted margarine. Stand rounds on sides until pan is full. Let rise 1 hour. Bake at 350 degrees for 30 minutes or until golden brown. Serve warm.