Breads

Angel Biscuits

1 pint warm water
2 pkg. dry yeast
1/2 c. sugar
4 c. flour
1/3 c. powdered milk
1 tsp baking powder
1 tsp. salt
1/2 c shortening

Mix water, yeast and sugar in quart jar and shake until dissolved.
Set aside. Sift flour, powdered milk and salt together. Cut in
shortening. Add yeast mixture. Mix well, turn out on well floured
surface. Work in a little flour and roll out 1/2" thick. Put in well
greased pan and let rise 20 minutes. Bake for 10 minutes @ 450.
Makes 25-30 biscuits.


Apple Bread

2 Cups Flour
1/2 Tsp. Baking Soda
1 Tsp. Baking Powder
1 Tsp. Cinnamon
3 Cups Apples, peeled and chopped
2 Eggs
2/3 Cups Sugar
1/3 Cup Oil
1/4 Applesauce
Vegetable Spray or Oil

Mix Flour, Baking Soda, Baking Powder, and Cinnamon together. Set aside.
Peel and chop Apples. Beat Eggs in large bowl; add Sugar, and oil to the
Eggs. Mix with spoon until smooth. Add dry ingredients and apples to the
Egg mixture. Add Applesauce and mix all ingredients until blended. Pour
batter into lightly oiled or sprayed loaf pan. Bake at 350 degrees for one
hour, or until toothpick inserted comes out clean.



Apple Muffins

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoonfine sea salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
3/4 cup buttermilk
1/3 cup olive oil
2 small apples, grated (about 1 cup or a tad bit more, too much will make the
muffins heavy)

Preheat oven to 400 degrees. Line muffin pans with cupcake liners and spray
gently with oil. In batter bowl, whisk flour, sugar, baking powder, soda, salt,
and spices. In another bowl, whisk together eggs, buttermilk, and oil. Add
apples and combine with dry ingredients only to mix to moisten. Fill cups nearly
full. Bake 20-30 minutes, until golden. Serve right away.


Apple Praline Bread with Pecans

1- cup granulated sugar
1- 8oz. carton dairy sour cream
2- eggs
2- tsp. vanilla
2- cups all purpose flour
2- tsp. baking powder
1/2- tsp. baking soda
1/2- tsp. salt
1 1/4- cups chopped, peeled tart apple
1- cup chopped pecans
1/4- cup butter or margarine
1/4- cup packed brown sugar

In large mixing bowl beat together granulated sugar, sour cream, eggs, and vanilla on low speed of an electric mixer till combined, then beat on medium speed for 2 minutes.
Stir together flour, baking powder, baking soda, and salt; add to sour cream mixture, beating on low speed till combined. Stir in apple and 1/2 cup of the pecans. Turn into a greased 9x5x3 inch loaf pan. Sprinkle with remaining chopped pecans; press lightly into batter. Bake in a 350 oven for 55-60 minutes or until a tooth pick inserted in center comes out clean. (if necessary, cover loosely with foil the last 10 minutes of baking to prevent over browning) Cool in pan on a wire rack for 10 minutes. Meanwhile, in a small saucepan combine butter or margarine and brown sugar; cook and stir till mixture comes to a boil, reduce heat and boil gently 1 minute. Remove bread from pan. Drizzle top with brown sugar mixture. Makes 1 loaf.



Apple Scones

2 cups all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter or margarine
1 shredded apple
1/2 cup milk
milk
white sugar
ground cinnamon

1 Measure flour, sugar, baking powder, soda, and salt into a large bowl.
Cut in butter or margarine until crumbly. Add shredded apple and milk.
Stir to form a soft dough.
2 Turn dough out onto a lightly floured surface. Knead gently 8 to 10
times. Pat into two 6-inch circles. Place on greased baking sheet. Brush
tops with milk, and sprinkle with sugar and cinnamon. Score each into 6
pie-shaped wedges.
3 Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned
and risen. Serve warm with butter.
Makes 12 scones



Banana Bread

1/2 cup canola oil
1 cup sugar
1 cup finely chopped pecans
1 3/4 cup self-rising flour
2 eggs
2 ripe crushed bananas
1 tsp cinnamon (optional)

Mix Butter, sugar, and eggs together. Add dry ingredients,
then crushed banana and nuts. Bake 350 degrees for 40 to 50 minutes.



Banana Muffins

2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups ripe bananas, mashed
1/4 cup milk
1 tablespoon sugar
1/2 teaspoon cinnamon

Preheat oven to 375 degrees. Combine flour, baking powder, and salt. In another bowl, cream the
butter and sugar until light and fluffy. Add eggs one at a time and then beat in vanilla. Combine
bananas and milk. On low speed, stir the flour into the egg mixture alternately with the bananas,
stirring until just combined. Fill muffins pans 2/3 full. Combine 1 tablespoon sugar and the cinnamon
and sprinkle over muffins. Bake 20 to 25 minutes. Cool in pan for 5 minutes. Makes 12 muffins.



Banana Nut Chocolate Chip Bread

1/3 cups butter or margarine, softened
3/4 cups Sugar
1 Egg
1 cup mashed banana
2 cups all purpose flour
2 1/2 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Salt
1 cup chopped pecans (or walnuts)
1/2 cup chocolate chips (or more if desired)
1/2 cup milk

Preheat oven to 350 degrees. Cream butter and sugar.
Mix in egg and banana. Stir together flour, baking powder,
baking soda, salt, nuts and chocolate chips.

Add this mixture to creamed mixture alternately with milk.
Stir until just blended. Pour batter into a greased and
floured loaf pan. Bake for 65 minutes, or until bread
tests done. Cool in pan for about 5 minutes, then
turn out on a wire rack. Makes 1 loaf.



Banana Pumpkin Bread

2 ripe bananas, mashed
2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 cup raisins (optional)

Preheat oven to 350 degrees F. Grease an 9x5 inch loaf pan.
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin,
honey and sugar. Combine the flour, baking powder, baking soda, salt, pie
spice and cinnamon, stir into the banana mixture until just combined. Fold
in the raisins and walnuts if desired. Pour batter into the prepared pan.
Bake at 350 degrees for 45 minutes, or until a toothpick inserted into
the center of the loaf comes out clean. Cool loaf in the pan for 10
minutes before moving to a wire rack to cool completely.



Beer Biscuits

3 cups Bisquick baking mix
2 Tablespoon sugar
1 cup raisins or dried fruit chopped (optional)
3/4 can of beer

Mix ingredients. Spoon into greased, preheated muffin pan. Bake at 350
degrees for approximately ten minutes or until golden brown.



Blueberry Nut Bread

1 pint blueberries, rinsed but not dried
3 cups plus 3 tablespoons whole-wheat flour, divided
2 cups sugar
1 cup chopped pecans
1 cup vegetable oil
4 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt

Preheat the oven to 350 degrees F. Coat two 9-by-5-inch loaf pans with
nonstick cooking spray. In a medium bowl, combine the damp blueberries and
3 tablespoons flour; toss to coat evenly. In a large bowl, combine the
remaining ingredients; mix well. Carefully stir in the coated blueberries,
then spoon the mixture into the loaf pans. Bake for 55 to 60 minutes, or
until a wooden toothpick inserted in the center comes out clean. Allow to
cool slightly then remove to a wire rack to cool completely. Serve, or
cover until ready to serve.
18 servings.



Blueberry Muffins

1 egg
1 1/2 cups flour
1/2 cup milk
2 teaspoons baking powder
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 cup sugar
1 cup blueberries

Preheat oven to 400 degrees. In a large bowl, beat the egg, milk, and oil. Stir in sugar, flour, baking
powder, and salt. Stir in blueberries. Bake in muffin tins for 20 to 25 minutes.



Quick Carmel Roll

1/4th cup butter or margarine
1/2 cup chopped pecans
1 cup caramel ice cream topping
2 tubes (8ounces each) refrigerated crescent rolls

Place butter in a 13x9 inch baking pan. Heat
in a 375 degree oven until melted. Sprinkle with pecans.
Add ice cream topping and mix well. Remove dough from
tubes (do not unroll) cut each section of dough into
six rolls. Arrange rolls in prepared pan with cut side
down.
Bake at 375degrees for 20-25 minutes.or until
golden brown.Immediately invert onto a serving plate.
Serve Warm. Serves 12



Cheddar Biscuits

2 cups biscuit mix
1 cup shredded Cheddar cheese
2/3 cup milk
1/2 teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt

Preheat oven to 400 degrees. Stir biscuit mix, milk, cheddar, and garlic
powder together. Drop by heaping tablespoons onto a greased cookie sheet.
Bake for 15 minutes. Brush biscuits with melted margarine. Sprinkle with
parsley and garlic salt. Bake for 5 more minutes.



Cheesy Garlic Bread

1/4 cup butter or margarine
1 garlic clove, minced or 1/4 teaspoon garlic powder
1-2 teaspoons dried oregano
1 loaf (1 pound) French bread, halved lenghwise
1/2 cup shredded sharp cheddar cheese
1 teraspoon paprika

In a small saucepan melt butter; add garlic and oregano.
Drizzle evenly over cut sides of bread. Sprinkle with
cheese and paprika. Broil for 1-2 minutes or until cheese
is melted and golden brown. Slice and serve hot.



Christmas Rolls

1 pkg frozen dinner rolls
1/2 cup pecans
1 cup brown sugar
12 oz bag of semisweet chocolate morsels
1 tsp cinnamon
1 pkg butterscotch pudding

Place pecans on the bottom of an angel cake pan.
Put rolls on top of pecans.
Sprinkle pudding on top of rolls.
Melt butter and mix in sugar and cinnamon.
Pour mixture( butter) on top of rolls.
Leave out on counter covered with a towel over night.
Bake at 375 F for 30 minutes the next morning.



Cinnamon Loaf

1 cup oil
2 cups white sugar
4 eggs
1 cup milk
3 cups flour
3 tsp. baking powder
2 Tbsp. cinnamon
6 Tbsp. sugar

Mix oil and the 2 cups sugar together,
add eggs and beat. Add flour mixture and milk alternately.
Mix the 2 Tbsp. sugar and cinnamon. Put 1/2 of dough in
bread loaf pan Then sprinkle with cinnamon mixture. Then
add other 1/2 of dough. Bake at 350 for 1 hour. Cool in
pans for 15 minutes before removing.
Makes 2 loaves



Cinnamon Pull-Apart Rolls
1/2 cup sugar
2-1/2 tsp. cinnamon
1/3 cup butter, melted
1 12-oz. can refrigerated buttermilk flaky biscuits

Heat oven to 400 degrees. Generously grease an 8x4" loaf pan with solid
shortening. In small bowl combine sugar and cinnamon and mix well.
Separate dough into 10 biscuits and cut each into 4 pieces. Dip each piece in
melted butter and roll in sugar mixture. Arrange in greased loaf pan. Bake at
400 degrees for 20-26 minutes, until bread is golden brown. Cool for 2 minutes,
then loosen edges of bread and remove from pan. 10 servings



Cocoa Bread

5 1/2 cups flour
1 cake compressed yeast
OR 1 cake dry yeast
2 cups milk, scalded and cooled
1/2 tsp. salt
1/2 cup cocoa
1/4 cup shortening
2 eggs, well beaten
1/2 cup sugar

Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk.
Add 3 cups flour and beat until smooth.
Cover and set aside to rise in a warm place until light.
Add shortening and sugar, which have been creamed together,
eggs, cocoa, salt, and remainder of flour or enough to make a soft dough.
Knead lightly and place in well-oiled bowl.
Cover and set in a warm place until double in bulk - about 2 hours.
Form into loaves.
Place in well-oiled bread pans, filling them 1/2 full.
Cover and let rise again until double in bulk.
Bake in hot oven (425x F) 40- 50 minutes.
Makes 2 loaves.



Corn Fritters

2 c fresh corn (canned corn is fine, but sodium-free is best)
2 egg yolks beaten

Beat egg whites until stiff and set aside.

Sift together:
2 1/4 c. flour
1tsp. baking powder
1 tsp. salt
paprika to taste

Stir this into the corn mixture and fold in 2 egg whites beaten stiff
Drop into 370 degree hot fat and cook until brown.



Corn Fritters 2

1 cup flour
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
2 well beaten eggs
1/2 cup milk
1 teaspoon vegetable oil
8 ounce can of corn
oil for frying

Combine dry ingredients. Combine eggs and milk.
Add dry ingredients to liquid. Beat lightly to mix.
Stir in 1 teaspoon oil and corn. Drop by teaspoon
into hot oil.



Hot Cracklin' Corn Bread

1 cup cracklings
2 cups water
1 cup plain cornmeal (medium ground)
1 teaspoon salt
1 jalapeno, seeded and diced
Preheat the oven to 425 degrees F. Spray a cast iron skillet with nonstick cooking spray and place skillet in oven to heat. Bring cracklings and water to a boil. Boil for 5 to 8 minutes until cracklings are soft. Add cornmeal, salt and jalapeno to mixture, stirring well. Using a large serving spoon, drop batter in pone shapes into hot skillet. This should yield 5 to 6 pones. Place in oven and bake for 15 minutes. Then reduce heat to 350 degrees F and bake for additional 30 to 45 minutes. The skillet should be placed near the top of the oven.


Cranberry Casserole Bread

2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
3/4 cup orange juice
1 tablespoon grated orange rind
2 eggs, well beaten
1 cup coarsely chopped cranberries
1/2 cup chopped green cherries

Stir together flour, sugar, baking powder, baking soda, and salt. Cut in
shortening until mixture resembles coarse oatmeal. Combine orange juice
and rind with well beaten eggs. Pour all at once into dry ingredients,
mixing enough to dampen. Dust chopped cherries and cranberries with 1
tablespoon flour. Carefully fold cherries and cranberries into batter.
Spoon into a well greased loaf pan.
Bake in 350 degree oven for 1 hour or until toothpick inserted in center
comes out clean.
Cool 10 minutes then remove from pan.
Store overnight for easy slicing. Serve slices buttered.



Crust
2 C sifted all-purpose flour
1 tsp. salt
2/3 C vegetable shortening (not oil)
6 Tbs. water

Sift flour and salt into a 4-qt. bowl. Cut shortening in with 2 knives until particles are about the size of corn kernels.
Sprinkle water over flour 1 Tbs. at a time and stir with fork until dough is moist but not sticky. Gather dough together, lift out, and press into a ball. Divide dough ball into 8 pieces. Roll each piece between 2 sheets of wax paper until about 1/2 in. larger in diameter than top of foil pans.



Easy Dinner Rolls

1 cup milk
1/2 cup sugar
2 large eggs
1/2 c water
1 cup mashed potatoes (may use instant)
2/3 cup corn oil
1 pkg dry yeast
6 1/2 cup all purpose flour

Add scalded milk to potatoes. Stir in sugar and salt; add oil and eggs and stir.
Cool. Dissolve yeast in lukewarm water. Stir into potato mixture. Gradually stir
in 6 to 7 cups flour until dough is soft and sticky. Store overnight in
refrigerator. When ready to use, take out amount you want and knead and roll out
on a floured cloth. Pinch off a hunk to put in each muffin pan. Cover with damp
cloth and rise. Let rise 3 hours. Bake 400 degrees for 10-12 min.
Light as a feather.



Easter Egg Bread
Makes 1 loaf

2 cups plus 2 teaspoons water, divided
4 teaspoons white vinegar
4 eggs (see note below)
4 different food colors
1 pound frozen bread dough, thawed
1/3 cup confectioners' sugar

1. In each of 4 cups or small bowls, combine 1/2 cup water and 1 teaspoon
vinegar. Add about 1/4 teaspoon of a different food color to each cup.

2. Place 1 egg in each cup and allow to sit until the desired color is
attained, turning the eggs occasionally with a spoon. Remove to paper
towels to drain and dry completely.

3. Divide the dough into thirds. On a lightly floured surface, roll each
piece of dough into a 24-inch rope.

4. Braid the strips together then place on a baking sheet and form into a
ring, pinching the ends together to seal. Tuck the colored eggs into the
braid, spacing them evenly.

5. Cover loosely with plastic wrap and let rise at room temperature for 1
hour, or until doubled in size.

6. Preheat the oven to 375 degrees F. Bake for 25 to 30 minutes, or until
golden brown. Allow to cool slightly.

7. In a small bowl, combine the confectioners' sugar and the remaining 2
teaspoons water, stirring until thoroughly blended. Brush the warm bread
with the sugar glaze, being careful not to coat the colored eggs.

8. Serve warm, or cover and chill until ready to serve.

Feel free to decorate the eggs any way you like, but remember they
need to be raw when you start (so they don't overcook).



Easy Sausage Strata

This strata is really easy to make. Put it together the day before, then just remove
from the refrigerator and bake. Ham or bacon can be substituted for the sausage.
Sometimes I add cooked chopped broccoli for a change of pace.
Prep Time: approx. 20 Minutes. Cook Time: approx. 1 Hour 10

Minutes. Ready in: approx. 10 Hours . Makes 8 servings.
Printed from Allrecipes, Submitted by Lisa Rosenkrans

1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard


Directions
1 Place sausage in a large, deep skillet. Cook over medium-high heat until
evenly brown. Drain, and set aside.
2 Layer bread cubes, sausage, and Cheddar cheese in a lightly greased
7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and
mustard. Pour the egg mixture over the bread cube mixture. Cover, and
refrigerate at least 8 hours or overnight.
3 Remove the casserole from the refrigerator 30 minutes before baking.
Preheat oven to 350 degrees F (175 degrees C).
4 Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in
the center comes out clean. Let stand 10 minutes before serving.




English Crumpets

3/4 oz. fresh yeast
1 egg
2 cups lukewarm milk
pinch of salt
1 oz.butter
3-4 cups flour

Mix yeast with a little of the milk. Mix rest of milk
with the butter and heat it to lukewarm. Beat the
egg, and add egg, salt, and flour to the milk and
butter; mix well. Add the yeast and mix well again.
Cover the dough, keep in a warm place, and let rest
for 15 min. Then shape the dough into 10-12 round balls
and mould each in a ring (or round cookie cutter) 3-4
inches in diameter. Allow to rise for 15-20 min. Bake
on a buttered tray at 400 degrees until light brown--
or, more traditionally, bake on a griddle (be sure to
flip them over after a couple of minutes and do the
other side). Split and serve with butter.



English Muffins

1 pound All-purpose or bread flour
1 teaspoon Salt
1 1/2 tablespoons Dry yeast
1 teaspoon Sugar
8 fluid ounces Warm milk and water
2 ounces Butter, melted

Sift the flour and salt into a bowl and leave in a warm
place. Dissolve the yeast and sugar in 1/4 pt of the warm
milk and water. Leave to froth, then mix in the fat. Stir
all the liquid into the warm flour and beat well until
smooth and elastic. Cover and prove in a warm place for
50 minutes or until doubled in bulk. Turn onto a well-floured
board and knead, working a little more flour if necessary
to make the dough easier to shape. Round up the dough, roll
into a thick sausage shape and (using the sharpest knife
you have) slice into 8 to 10 portions, each about 1 1/2 TO 1 3/4
inch thick. Shape each one into a round with straight sides.
Put onto a greased baking sheet. Cover (I use greased plastic
wrap) and put in a warm place to prove for 30-40 minutes or
until springy to the touch. Leave room for expansion and be
careful not to over-prove, as the muffins will get flabby
and lose their shape. Warm and grease the bakestone lightly.
Lift the muffins carefully onto the bakestone and cook over
very moderate heat for 8-10 minutes until pale gold
underneath. Turn and cook the other side. Wrap in a cloth
and keep warm if cooking in batches. To serve, insert a
knife in the side, pull the top and bottom slightly apart,
and insert slivers of butter.



Fresh Apple Muffins

2 cup sifted flour
1/2 cup sugar
3 tsp. baking powder
1 tsp. pumpkin spice
1/4 melted butter/margarine
2 eggs
1/3 cup milk
1-1/2 cup coarsely chopped unpeeled apples

Sift first 5 ingredients into mixing bowl.
Next on STIR speed of blender, stir shortening,eggs,milk
and chopped apple for 10 seconds or until apple is finely
chopped. Pour over dry ingredients; stir with a spoon just
until dry ingredients are moistened. Fill greased muffin
tins, bake in hot oven for about 20 minutes at 400 degrees.



Old Fashioned Fry Bread

3 cups flour
3 tsp baking powder
1/2 tsp salt

Mix dry ingredients, slowly add enough cold water to make a soft dough.
Pinch off a biscuit size piece of dough and flatten
out to make a circle, gently place in about 1/2 inch hot cooking oil in frying pan
Turn over once bread has browned. Good with jelly or your favorite topping.



Garlic Bread

1 loaf French bread
1/2 cup butter, softened
1 teaspoon garlic powder or 2 cloves crushed garlic, more if you prefer
1/4 teaspoon freshly ground black pepper
Dash salt

Slice the loaf of bread at 1-inch intervals, almost completely through but
keeping the loaf intact. Combine the butter, garlic, pepper and salt.
Spread butter mixture on each slice of bread. Wrap loosely in wax
paper and put in the microwave at full power for 3 minutes or wrap
in foil and place in the oven at 350 F for 10 minutes to heat through.
(Do not skip this step as it allows the butter mixture to absorb into the bread.)

If you prefer a crispier loaf, simply leave it unwrapped when heating in
the microwave or if using the oven, open foil after 10 minutes and allow
to remain for a few extra minutes to desired crispiness.

Alternatively, place heated bread slices on a cookie sheet and broil.
You may also add grated parmesan or mozzarella cheese to each
slice prior to broiling.

Grandma's Favorite Easy Biscuits

Ingredients

2 cups self rising flour

1 cup milk

1/2 tablespoon sugar

1/4 cup mayonnaise

Instructions

Preheat oven to 450 degrees F. Mix all ingredients together in a bowl.

Pour into a greased muffin pan (I spray it with non-stick spray) and bake for 12 minutes or until lightly browned. Yields: 6

Home Made Pizza Crust

3 cup flour
1/8th teaspoon baking soda
Mix together, then add
1 cup almost hot milk
1 tsp. vinegar
2 tsp. oil
1 pkg. yeast
1 egg

Mix all together. Let rise till double in size.
Knead and put in pizza pans, top with favorite
sauce and topppings. Bake.



Hot Corn Bread

1 cup yellow meal
1 cup whole kernel corn--drained
3/4 cup flour
2 tbl chopped pimentoes
1 egg
2 tbl chopped hot peppers
2 tbl melted butter
1 tsp salt
2/3 cup milk
1/3 cup sugar

Preheat oven to 350 degrees.
Mix all ingredients. Pour into a greased 13x9 inch pan or 2 8x8 inch pans
and allow to rest for 5 minutes and bake about 25 minutes. Serve warm.



Hot Cross Buns

2 packages active dry yeast
1/2 cup warm water
1 cup warm milk
1/2 cup sugar
1/4 cup softened butter or margarine
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currents
1/2 cup raisins
----------
2 Tablespoons water
1 egg yolk
----------
1 recipe Icing (below)


Have the water and milk at 110-115 degrees F. In a large mixing bowl, dissolve
the yeast in the warm water. Add the warm milk sugar, butter, vanilla, salt,
nutmeg, and 3 cups of the flour. Beat until smooth. Add the eggs, one at a time,
beating the mixture well after each addition. Stir in the dried fruit and enough
flour to make a soft dough.

Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8
minutes. Place in a greased bowl and turn over to grease the top. Cover with a
damp towel or plastic wrap and let rise in a warm place until doubled in size
(about 1 hour).

Punch the dough down and shape into 30 balls. Place on greased baking sheets.
Using a sharp knife, cut a cross (or X) on the top of each roll. Cover again and
let rise until doubled (about 30 minutes). Beat the water and egg yolk together
and brush over the rolls. Bake at 375-degrees F. for 12 to 15 minutes. Cool on
wire racks. Drizzle icing over the top of each roll following the lines of the
cut cross.

Icing:
Combine 1 cup confectioners' sugar, 4 teaspoons milk or cream, a dash of
salt, and 1/4 teaspoon vanilla extract. Stir until smooth. Adjust sugar and milk
to make a mixture which flows easily.

Makes 2 1/2 dozen buns



How To Make The Perfect Pizza

Ok, first thing you need to make the perfect pizza is a terrific crust.
Now, don't worry! Its a lot easier than you think! I'll walk you through
it step by step.

Crust Ingredients:
1 packet of active Dry Yeast
Flour - 1 3/4 cups and 1/4 cups
Very Warm Water - 1/2 cup and 1/4 cup
Sugar - 1 teaspoon
Salt - 1 teaspoon
Olive Oil - 2 tablespoons (can substitute any liquid oil)
Milk - 1 tablespoon
Extra Flour for dusting

First off, in a medium bowl, combine packet of yeast with 1/4 cup flour, 1
teaspoon of sugar and 1/4 cup of very warm water. Mix well with fork and
let sit for about 30 minutes. It should have expanded and looks sort of
bubbly or poofy. To this you now add 1 3/4 cups flour, 1/2 cup warm
water, salt, oil and milk. Mix with fork until it starts to stick
together enough for you to touch it without going EEWWW! Sprinkle dusting
flour generously (but don't over do it) on clean surface. Scrape mixture
on top of flour and knead (adding flour as necessary) until you have a
solid ball of dough that is soft, smooth and elastic. Spray a large bowl
with cooking spray (or lightly coat with oil) and place dough into bowl.
Lightly coat dough with spray (or oil). This will keep the outer dough
from getting hard. Cover with a clean towel and place in a warm spot.
Let sit for about 2 hours. About one hour into the rising time, check
dough - if it has risen, lightly push it down so it collapses and recover
for the remaining hour. At the end of the rising time, you are ready to
go! This dough will make 2 thin crust pizzas, or one thick crust or deep
dish crust. Unused dough can be refrigerated in an airtight container for
a few days. But be sure to bring up to room temperature before using.

The Nest Step is Putting the Pizza Together
Preheat your oven to 400 degrees and lightly grease (with shortening - NOT
cooking spray) 2 round pizza pans. Remove dough from bowl and separate
into 2 equal amounts. In your hands form each dough into a disc like
shape. Then place on center of pan and with your hands, spread dough to
outer edges of pan, trying to keep it even in thickness. You'll get the
hang of it! You can use a rolling pin, but it tends to over work the
dough and it might be tough. The reason I said use shortening is that it
will stick to the pan, without sticking to the dough. If you use cooking
spray, your dough will slide across the pan & you won't be able to spread
it, plus the fact that cooking spray will cook off before the pizza is
fully cooked and your pizza will stick to the pan.

With the dough ready, you need to spread your sauce. Personally, I use a
favorite jarred pizza sauce. You can use whatever you like. With a
spoon, place your desired amount of sauce in the center of the dough, and
spread outward in a circular motion using the bottom of the spoon to
spread. Stop the sauce about 1/4 to 1/2 inch away from the edge of the
crust. (The toppings will spread as they cook & you'll need something to
hold when you are eating.) When the sauce is finished, all meat toppings
should go first. Pepperoni should also go on first as well. If you wait
and put it on top of the cheese, it will curl up and get hard, and grease
will pool inside it (yuck!).
Tips on meat: If you are using Italian sausage or ground beef, brown meat
in pan first, and drain fat. Do this for 2 reasons. First, you will have
removed most of the greasy fat and your pizza will hold together better.
Second, if you try to use raw meat, it will still be raw when the rest of
the pizza is done. The short amount of time it will be in the oven will
not be long enough for the heat to penetrate into the center to fully cook
the meat.

After you have all the meat, then put on any other toppings (veggies or
whatever). For one regular size pizza, 2 cups of shredded mozzarella
cheese is enough (too much will overflow off the pizza and make a mess).
Start putting on cheese in center and work you way outward, putting the
LEAST amount of cheese towards the edge (it will spread as it cooks)
stopping at the sauce line. You can then sprinkle with Italian Spices if
you like.

Place in center rack and bake for about 14 minutes at 400 degrees.
Depending on your oven and the amount of toppings you have, it could cook
faster or slower. If you have a split rack and are cooking 2 pizzas,
rotate the pizzas halfway thru so that they are BOTH evenly cooked. You
can tell the pizza is done when the outer edge of the crust is firm and
golden brown, and the cheese topping is a golden color with little brown
spots just starting to appear. Let the pizza sit for about 5 minutes
before you cut it so the cheese has time to settle & your pieces won't
blend back together.
And Viola! You have The Perfect Pizza!



Hush Puppies

2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 whole onion, minced
2 tablespoons bacon fat
1 egg
2/3 cup milk
6 cups peanut oil

Mix cornmeal, baking powder, salt. Sauté onion in bacon fat until
just limp; cool slightly. Beat egg until light, stir in milk and
onion. Stir into dry ingredients to form a stiff batter. Heat oil
in deep fryer to 350 degrees. Shape batter into 3-inch-long
crescents. Fry in single-layer batches in hot oil until golden
brown. Serves 6



Hush Puppies 2

1 cup self-rising white cornmeal
1/2 cup self-rising flour
1/2 tsp salt
1 tsp sugar
1 egg
buttermilk (about 1 cup)
green onion, minced (optional)
hot pepper powder or sauce (optional)
pepper or garlic powder, if desired

Combine the cornmeal and flour with the salt and sugar. Blend
in the egg and add enough buttermilk to make a thick batter
that will drop slowly but easily from a spoon. Add any
optional ingredients you want, then drop teaspoonfuls into fat
(about 375 degrees) at least 3 inches deep. Fry until golden
and drain on paper towels. Keep warm in a low (150 degrees)
oven until ready to serve.



Hush Puppies 3

vegetable oil for deep-frying
2 cups self-rising cornmeal mix
3 tablespoons self-rising flour
2 tablespoons finely chopped green onion
1 cup milk
1 egg, beaten

In a deep fryer or heavy, deep skillet, heat 2 to 3 inches of
oil over medium heat to 375°. In a mixing bowl, combine
cornmeal mix, flour, and onion. Add milk and egg; mix well.
Let stand for 5 minutes. Drop batter by tablespoons into hot
oil. Fry until golden brown, turning several times. Drain on
paper towels. Makes about 15 hush puppies.



Instant Rolls

1 cup self-rising flour
3 tablespoons sugar
3 tablespoons mayonnaise
1/2 cup milk

Preheat oven to 450 degrees. Grease muffin cups. Mix flour and sugar
together. Stir milk and mayonnaise. Fill muffin cups 1/2 full. Bake for 10
to 15 minutes. Serve warm.



Lemon Poppyseed Muffins

11/2 c. plus 2 tbsp. flour
1/2 c. plus 2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 (3.4-oz.) pkg. instant lemon pudding mix
2 tbsp. poppy seeds
2 eggs
1 c. milk
1/4 c. unflavored cooking oil (not olive oil), plus more for the pan

Glaze, optional:
1 c. powdered sugar
1 tbsp. plus 1 tsp. lemon juice

Put a large sieve on a sheet of waxpaper or newspaper. Put in the sieve the flour, sugar, baking powder, salt, cinnamon and pudding mix. Hold the sieve over the paper and gently tap on it until all the dry ingredients have gone through; discard any little clumps of flour or sugar remaining in the sieve. Lift the paper by two opposite sides, forming a trough, and pour the mixture into a large bowl. Stir in the poppy seeds.

(If you don't have a sieve, put the flour, sugar, baking powder, salt, cinnamon, pudding mix and poppy seeds in a large bowl and stir very well, to distribute all the ingredients.)

In a medium bowl, beat the two eggs lightly (use a whisk or a fork -- get the whole mixture yolk-colored). Stir in the milk and the 1/4 cup of cooking oil.

When ready to bake, preheat the oven to 350 degrees and use a piece of paper towel to wipe a little oil into 10 of the cups (bottoms and sides) in a 12-cup muffin tin.

Use a rubber spatula to stir the liquid ingredients into the dry ingredients, scraping the side of the bowl occasionally. Get all the dry ingredients moist, but don't keep stirring until the batter is smooth: Stop while it's still a little lumpy. Spoon into the prepared muffin tin, filling the cups about 3/4 full. The batter should make 10 muffins; put water in the other two muffin cups.

Bake 18 to 20 minutes, until a toothpick inserted into the middle of a muffin comes out with a few crumbs, but no liquid. Let cool 5 minutes, then run a knife with a round tip gently around each muffin. With the knife all the way at the bottom of the cup, gently pry the tip inward to pop the muffin up.

Glaze if desired while they are still warm: In a small bowl stir the powdered sugar and the lemon juice together to make a slightly runny glaze (add powdered sugar if it's too thin; add a tiny bit of lemon juice if it's too thick). Spread on the tops of the warm muffins. Serve warm or at room temperature.



LIBBY'S® Pumpkin Cranberry Bread

Level: Easy
Enjoy this irresistibly moist and flavorful bread. Delicious for breakfast or snack. One batch makes two large loaves; one for now and one for later. Or bake into mini loaves. They make great gifts for teachers, neighbors and friends!


Estimated Times:
Preparation - 10 min | Cooking - 1 hrs | Cooling Time - 30 min cooling | Yields - 12 slices per loaf

Ingredients:

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries

Directions:
PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and 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.

Recipe makes two loaves.

For three 8 x 4 inch loaf pans:
Prepare as above. Bake for 55 to 60 minutes.

For five or six 5 x 3 inch loaf pans:
Prepare as above. Bake for 50 to 55 minutes.




Loaded Cornbread

1 large onion
1/2 C. butter
1 1/2 C. corn muffin mix
1 egg, beaten
1/3 C. milk
1 C. canned cream style corn
2 drops hot pepper sauce or 1 diced jalapeno pepper
1 C. dairy sour cream
1/4 Tsp.. salt
1/4 Tsp.. dill weed
1 C. grated sharp Cheddar cheese


Preheat oven to 425ºF.
Peel onion, slice and sauté slowly in butter.
Combine muffin mix, egg, milk, corn and pepper sauce.
Place in buttered 8-inch square pan (Corning or glass works best).
Add sour cream, salt, dill weed and 1/2 cup cheese to
sautéed onions. Spread over batter;
sprinkle with remaining cheese.
Bake for 25 to 30 minutes.



Margarine Pie Crust

1cup flour
1/4 tsp salt
1/4 cup margarine from the refrigerator
about 1/3 cup very cold water

Stir flour and salt together to blend. Cut in margarine.
Add water and mix with a fork to form a ball.
Knead lightly two or three times on a
lightly floured board and roll out to form a single crust.
You may also refrigerate dough for 2 hours to overnight,
then bring back to room temp and roll out. Spray pie pan
or lightly grease, and ease the crust evenly into pan if it
has to be baked then filled, prick the bottom with
a fork several times and bake at 425 degrees for 15 min
until light brown. Cool and fill.

Filling should be luke warm or cold when
placed in the crust, a hot filling will ruin crust.
When baking the crust to be filled later place
an empty pie tin over the crust for first 10 min.

yield 1 pie crust



Match Sticks

1 pkt frozen puff pastry sheets
jar of strawberry jam
thick cream - whipped
icing sugar.

Cut pastry into rectangles approximately 15 x 7 cm and cook as directed on
packet. When risen and lightly brown spread one rectangle with jam and cream and
top with another rectangle - repeat using all the pastry. Sprinkle with sifted
icing sugar and enjoy.

This makes a LOT and the pastry doesn't fit in the oven all at the same time so
you might want to just use a few sheets the first time you make it.


Melt In Your Mouth Biscuits

2 cups of Bisquick baking mix
1 cup sour cream
1/2 cup butter (1 stick)

Cut all together, spray muffin tin with vegetable spray,
fill cups three-fourths full and bake at 350 for 20 minutes.

For Cheese Biscuits, add 1 cup of cheddar cheese and after baking,
brush top with garlic butter.

Muffin Biscuits

Serves: 12

Cooking Time: 20 min

Ingredients

1/2 cup melted butter

2 cups Bisquick Mix

1 egg

1 cup sour cream

1 tablespoon flour

Instructions

Mix well the Bisquick, butter, egg sour cream and flour, and drop in muffin pans.

Bake at 400 degrees for 20 minutes.

Savory Cheddar Bread

2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon onion salt
1/2 teaspoon leaf oregano
1/4 teaspoon dry mustard
1 1/4 cups (5 ounces) shredded sharp cheddar cheese
1 egg well beaten
1 cup milk
1 tablespoon melted butter or margarine

Combine flour, baking powder, sugar, onion salt, oregano, mustard and cheese.
Set aside.
Combine egg, milk and butter and add at once to dry ingredients.
Stir until mixture is just moistened.
Spread batter in a greased 8 1/2 X 4 1/2 inch loaf pan.
Bake at 350 degrees for 45 minutes.



Six Weeks Bran Muffins

2 1/2 Cups Sugar
1 Cup Shortening, less 2 Tsp.
5 Tsp. Baking Soda
1 Tsp. Salt
4 Cups Kellogg's All Bran
2 Cups Nabisco All Bran
2 Cups Water
4 Eggs
5 Cups Flour
1 Qt. Buttermilk
Nuts (Optional)
Raisins(Optional)

Pour 2 cups water on Nabisco Bran and let soak.
Cream shortening, eggs, sugar, add buttermilk, flour, soda,
salt, Kellogg's All Bran, and lastly, the soaked Bran.
This recipe will last six weeks in the refrigerator, lightly covered.
If you add nuts and/or raisins, add just prior to baking.
Bake at 350 degrees 15-18 minutes.



Southern Buttermilk Biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
3/4 cup buttermilk

In a bowl, combine the flour,baking powder,baking soda and salt;
cut in shortening until the mixture resembles course crumbs
Stir in buttermilk;knead dough gently.Roll out to 1/2-in. thickness
Cut with a 2-1/2in. biscuit cutter and place on a lightly greased baking sheet.
Bake at 450* for 10-15 minutes or until golden brown.



Spice Muffins

2 cups flour
1 egg, well beaten
1/2 cup sugar
1 cup milk
1/4 cup butter, melted
1 teaspoon each of ginger, nutmeg, cinnamon
3 teaspoons baking powder
1 teaspoon salt

Preheat oven to 425 degrees. Sift together dry ingredients. Combine egg, sugar, shortening, and
milk. Add dry ingredients. Beat until just barely smooth. Fill muffin tins 2/3 full. Bake for 15 to 20
minutes. Makes 12 muffins.


Spiced Apple Muffins

3 cups flour
2 eggs, well beaten
4 teaspoons baking powder
1 1/4 cups milk
3 tablespoons sugar
2 teaspoons salt
1/2 cup shortening
1 cup apples, chopped
2 tablespoons sugar
1/4 teaspoon cinnamon

Preheat oven to 425 degrees. Mix together flour, baking powder, 3 tablespoons sugar, and salt. Cut
in shortening with a fork until mixture is very fine. Stir in eggs and milk. Add apples. Spoon mixture
into muffin tins. Mix together 2 tablespoons sugar and cinnamon. Sprinkle cinnamon mixture on top
of muffins. Bake for 25 minutes.



Strawberry Bread

3 cup flour
2 cup sugar
3 tsp.cinnamon
1 tsp. salt
1 tsp. baking powder
1 and 1/4th cup veg. oil
4 eggs
2(10 oz.) pkg. frozen strawberries
1 cup chopped nuts

Combine first 5 ingredients in a large mixing bowl. In
a small bowl combine oil, eggs and strawberries. Make a well in the
dry ingredients, add the liquid mixture. Blend. Add nuts and pour
into 2 well greased loaf pans. Bake 1 hour at 350 degrees. Remove
from pans and cool. Dust with powdered sugar before serving.



Stuffed Italian Loaf

1/4 cup chopped sun-dried tomatoes
2 1/2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon dried rosemary
2 tbsp dried parsley
1 cup shredded Sharp cheddar
1/4 cup chopped green onions
1 egg
1 1/2 cups buttermilk
3 tbsp olive oil
1 clove garlic, crushed

Preheat oven to 350*F. Grease a 9 x 5 loaf pan. Whisk together the oil,
egg, and buttermilk in a small bowl. In a large bowl, whisk together flour,
sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions.
Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic
and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth
top, and tap pan on counter to remove bubbles. Bake for 60 to 65 minutes,
until golden. Cool loaf on wire rack. Makes a 1 1/2 pound loaf.



Wheat Muffins

1 cup flour
1 cup milk
1 egg, beaten
2 tablespoons sugar
1 cup whole wheat flour
1 teaspoon salt
3 tablespoons melted shortening
4 tablespoons baking powder

Sift flour; add baking powder, salt, sugar, and wheat flour. Combine egg, milk, and shortening. Pour
into flour, stirring to moisten. Do not beat. Fill greased muffin tins 2/3 full. Bake for 400 degrees for
20 to 25 minutes. Makes 12 to 15 muffins.



Zucchini Bread

3 cup flour
1-1/2 cup sugar
3 beaten eggs
1 cup oil
1 tsp. cinnamon
1 tsp. salt
3/4 tsp. soda
2 cup zucchini, unpeeled, shredded
2 cup nuts
1 cup raisins

Mix well and pour into greased and floured loaf pans.
Bake at 325 for 1 hour.