Baking Powder Biscuits (Tiffany)
2
cups flour
1
TBS. baking powder
1
tsp. salt
1/3 cup shortening
2/3 cup milk
Heat
oven to 450°. In a bowl, stir together flour, baking powder
and salt. Cut in shortening until
mixture resembles coarse crumbs. Make a well in the center and add milk. Stir just until dough clings together. On a lightly floured surface, knead dough
gently. Roll and pat dough to 1/2 inch thickness. Cut with a biscuit cutter (I've found a small
cup works well). Place on greased baking
sheet. Bake at 450° for 10 - 15
minutes or until golden brown.
Makes
6 to7, 2" diameter biscuits.
Beaver Tails
(Alena)
½
TBS. dry yeast
½
cup lukewarm water
1
TBS. sugar
1
TBS. shortening
½ TBS. salt
½ cup lukewarm milk
1 ¾ -2 cups all-purpose flour
Sprinkle
the yeast onto the lukewarm water and sugar in a large bowl. To the yeast mixture, add the shortening,
salt, milk and ½ cup flour. Beat until smooth.
Stir in enough additional flour to form a stiff dough. Turn the dough out onto a lightly floured
board. Knead until smooth and elastic (8 - 10 minutes). Place in a greased bowl, turning dough over
to grease the top. Cover and let rise
until doubled in size (warm place for 1 hour or in the fridge overnight). I normally place the bowl (with the dough) in
my oven, with my oven on warm and keep it in there for 1 hour. Punch dough down and remove from bowl. Form
into a ball. Some flour will be needed to prevent it from sticking. Divide the dough into 4-8 balls (NOTE). Roll
each out on a lightly floured surface to form a beavertail. (VERY THIN--- ABOUT
1/8 - 1/4 INCH THICKNESS)
Divide your dough into 12 balls. You can just pull off a small ball of dough
and then stretch in out with my hands.
You may double the recipe if you want to make more than 12 (but don’t
double the salt). Heat the vegetable oil
to 350°. Deep
fry one at a time for about 3-5 minutes on each side until golden brown. Drain on paper towels. Serve hot. Brush with melted butter and then sprinkle
with cinnamon and sugar mixture.
NOTE: the size of
the beavertail can be determined by the size of the deep fryer. Have fun making them!
Sopapilla’s (Mexican Scones) Grandma Morgan
6
cups flour
3
tsp. salt
6
tsp. baking powder
6
TBS. Lard (or shortening)
2
¼ cup water
Mix
dry ingredients. Beat in lard until it
is the size of pea. Add water, and knead
well. Chill—can be kept in plastic bag
in fridge and used a little at a time.
Roll Very thin—Cut in triangles and fry in deep pan. Serve with honey, or jam.
Sticky Buns (Jannie)
24 count Frozen
Rhodes Rolls
½ cup butter
melted
1 pkg.
butterscotch pudding (not instant)
½ cup brown sugar
1 cup chopped
nuts (sliced almonds)
1 cup raisins (if
desired)
Put frozen rolls
into Bundt pan. Mix butter, butterscotch
pudding, brown sugar and pour over frozen rolls. Sprinkle nuts and raisins on top. Cover with a dampened cloth or plastic wrap
sprayed with pam and let it set overnight.
Bake at 350° for 25-30 minutes. Remove & invert pan. Can also be done in a 9 x 13 pan and then not
invert.
- Breads –
Bread Sticks (Jannie)
1 ½ cups warm water
1 TBS. honey
1 TBS. yeast
½ tsp. salt
½ tsp. seasoned salt
3½ cups flour
Topping:
Butter or margarine to drizzle
Parmesan cheese
Seasoned Salt
Dissolve yeast in warm water with honey. Put all ingredients in bread mixer; mix for
10 minutes. Roll out on a large greased
cookie sheet. Use pizza cutter to cut
into 1 inch strips lengthwise, then cut in the middle going crosswise. Drizzle melted butter over dough and sprinkle
with parmesan cheese and seasoned salt, or garlic seasoning.
Bake at 400° for 15 minutes.
Breadsticks (pizza crust) (Melodie)
2
TBS. sugar
1
½ cups warm water
1
TBS. yeast
3
cups flour
1 ½ tsp. salt
½ cup margarine
Parmesan cheese
Garlic salt
Dissolve
sugar in water. Add yeast and
dissolve. Add flour and salt. Mix and knead. If it is too sticky, knead in a little more
flour. Let rest 10 minutes. Roll ½ inch thick. Melt butter in bottom of pan. Roll bread sticks in butter and turn them
over. Sprinkle with parmesan cheese and
garlic salt. Let rise 30 minutes. Bake at 375° for 20
minutes.
Banana Bread (Alena)
1/4
cup butter, softened
1
cup white sugar
1
egg
3
ripe bananas, mashed
2
cups flour
1
tsp. baking soda
1/2
tsp. salt
chocolate
chips and/or nuts (optional)
Preheat
oven to 350°.
Lightly grease an 8 x 4 loaf pan. In a large bowl, cream together butter and
sugar. Beat in the egg and mashed bananas. Mix in flour, baking soda and salt just
until combined. Add in optional
ingredients if desired. Pour into
prepared loaf pan. Bake in over for 1 hour. If top begins to brown too quickly,
decrease heat slightly. Center should be soft and chewy, while the outside
crisp and crunchy.
Banana Bread (Jannie)
3 Medium mashed bananas
2 eggs
½ cup shortening
1 ½ cups sugar
1 tsp. baking soda
2 TBS. hot water
½ cup milk
1 tsp. vanilla
2 cups flour
½ tsp. salt
½ c. nuts (optional)
Cream eggs, shortening, and sugar.
Then add bananas. Dissolve baking
soda in hot water, then add to banana mixture with other ingredients. Mix well.
Bake at 350° for 35 minutes, check
if edges are getting too brown. Cover
loosely with tinfoil and cook 45-50 minutes total. Check with toothpick in center. *Does not double well.
1
½ cups Sugar
2
eggs
1
cup sour cream (can use nonfat)
½
tsp. salt
1
tsp. soda
3
ripe bananas, mashed
2
cups flour
1
cup chocolate chips (opt.)
1
cup nuts (opt.)
Cream
sugar, eggs and sour cream together. Then
add remaining ingredients. Bake at 350° for 40 minutes. Makes 2 small loaves.
Cinnamon Bread (Grandma Morgan)
1
pkg. Pillsbury biscuits
Sugar
Cinnamon
Butter
Mix
cinnamon and sugar together. Melt
butter. Dip biscuits into butter and then sugar mixture. Put in greased pan (bread or angel food
cake). Bake at 350° for 20-30 minutes.
Coconut Bread (Jannie and Leisa)
4
eggs
2
cups sugar
1
cup shortening
2
tsp. coconut flavoring
1
cup buttermilk
½ tsp. baking soda
½ tsp. salt
3 cups flour
1 cup coconut
1 cup walnuts or pecans, chopped
Glaze:
½ cup sugar
½ cup water
2 TBS. butter
1 tsp. coconut flavoring.
Beat eggs, sugar, shortening and coconut flavoring. Then add remaining ingredients. Put in 2 large loaf pans or 3 small loaf
pans. Bake at 325° for 50-60
minutes. Cut around sides with knife
& poke holes with tooth pick all over top of bread. Pour glaze over bread.
Glaze – Boil sugar, water and butter.
Then stir in coconut flavoring.
Honey White French Bread (Stefanie)
2 ½ tsp. Yeast
3 cups white flour
1 tsp. sugar
1 tsp. Salt
1 TBS. Olive oil
3 TBS. Honey
1 1/8 cup warm water
Mix on the dough cycle in the bread machine. (Or mix and let
it rise at least an hour). Roll out into
a large triangle and roll up like cinnamon rolls. Place on greased cookie
sheet. Make diagonal slices. Cover with Saran wrap and let rise 1
hour. Bake at 350° for 25 minutes.
Indian Fry Bread (Grandma Morgan)
6
cups flour
2
TBS. baking powder
2
TBS. salt
2
TBS. lard or shortening
Combine
ingredients with enough lukewarm water to make “dough”, the consistency of
yeast bread. Mix until it does not stick
to hands. Pinch off enough for one
biscuit. Slap or roll until very thin,
then deep fry in hot oil. Can use as
taco shells, or put butter and honey on it.
Cool Rise Italian Bread (Tiffany)
2
¼ - 2 ¾ cups of flour
1/2
TBS. sugar
1/2
TBS. salt
2
¼ tsp (one package) active dry yeast
½
TBS. softened margarine
¾
cup warm water
cornmeal
oil
egg
white
½
TBS. cold water
In
a large bowl thoroughly mix ¾ cup flour, sugar, salt and undissolved yeast. Add margarine. Gradually add water to dry ingredients and
beat.
Add
3/4 cup flour. Beat at high speed. Stir in enough additional flour to make a stiff
dough. Turn out onto lightly floured
board and knead until smooth and elastic, about 8-10 minutes. Cover and let rest 20 minutes.
Roll
dough into an oblong 15"x10". Beginning
at wide side, roll up tightly; pinch seam to seal. Taper ends by rolling gently
back and forth. Place on greased baking
sheets sprinkled with cornmeal. Cover
loosely with plastic wrap. Refrigerate 2 to 24 hours.
When
ready to bake, remove from refrigerator, uncover and let stand at room
temperature for 10 minutes. Make 3-4
diagonal cuts on top with a sharp knife.
Bake at 425° for 20 minutes. Remove from oven and brush with egg white
mixed with cold water. Return to oven;
bake 5-10 minutes longer or until golden brown.
Orange Zucchini Bread (Grandma Morgan)
3
cups flour
2
TBS. Baking powder
2
TBS. Cinnamon
1
tsp. salt
1
cup sugar
3
eggs
1/3
cup fresh orange juice
½
cup vegetable oil
Grated
zest (orange peel) from 2 oranges
2
cups grated zucchini
1
cup walnut or pecan pieces
Mix
flour, baking powder, cinnamon, salt and sugar together. In separate bowl beat eggs, orange juice and
vegetable oil. Add to dry
ingredients. Beat just until mixed. Stir in zest, zucchini and nuts until
mixed. Pour into greased and floured
bread pans. Bake at 350° for 30-40
minutes.
Maori Bread (Debbie)
6
cup warm water
4 packets yeast or 4 TBS. yeast (I use active, dry yeast)
16 cups flour
4 packets yeast or 4 TBS. yeast (I use active, dry yeast)
16 cups flour
12
heaping TBS. sugar
2
tsp. salt
Mix
water and yeast together gently. Then
add 8 cups flour and 12 heaping TBS. sugar and salt. Make sure they are heaping so the bread is
sweet. Let rise for 2 hours or until the dough has doubled in size. Then
add again 8 cups flour, 12
heaping TBS. sugar. Dough
should look soggy and moist, not dry. Play
with this flour amount as you have to.
Knead the bread lightly keeping dough sticky. Once all the ingredients are mixed together,
divide the dough into 4 greased, bread loaf pans. Let the dough rise
until it has doubled once again. Preheat
oven to 350°.
Bake 45 minutes to 1 hour. Test
with a toothpick and if bread isn't done cover with tinfoil to keep bread from
browning and place back in oven 5-10 minutes.
Makes 4 loaves of bread.
Country Pumpkin Bread (Jannie)
6 eggs
1 large can pumpkin
1 ½ cup oil
4 ½ cup sugar
5 cup flour
3 tsp. soda
¾ tsp. baking powder
2 ¼ tsp. salt
1 ½ tsp. cloves
1 ½ tsp. cinnamon
1 ½ tsp. nutmeg
1 ½ cups nuts
1 ½ cups coconut or raisins (if desired)
Combine eggs, pumpkin, oil and sugar in one bowl. Combine flour and spices in another
bowl. Add flour mixture to pumpkin
mixture. Stir in nuts and coconut. Line 3 large loaf pans with waxed paper and
fill with batter.
Bake at 325° for 1 ½ hours.
Whole Wheat Bread (Jannie)
4
cups whole wheat flour
2
TBS. yeast
1
TBS. salt
2
½ cups honey
½
cup water
¼
cup butter or olive oil
2
½ cups flour
1
cup rolled oats
¼
cup gluten
Mix
flour, yeast and salt together.
Microwave water, honey, and olive oil in microwave bowl for 2
minutes. Pour over wheat mixture and mix
30 seconds. Add flour, rolled oats and gluten.
Mix on high for 8-9 minutes. Put
in greased bowl. Raise 45 minutes. If dough is doughier let rise longer. Pam or olive oil the counter and divide into
2 loaves. Let it raise in the pan 30
minutes. Bake at 350° for 30
minutes.
Whole
Wheat Cinnamon Swirl Bread (Stefanie)
whole-wheat
dough, enough for one loaf
Water
Cinnamon
and sugar
Roll out your dough into approximately a 9×13 size
rectangle. Spray lightly with water (or you could wet your hands and
lightly rub the dough) and sprinkle with cinnamon and sugar. **Note–you
do not have to use sugar if you want to make it even healthier, plain cinnamon
works fine. I have noticed that if you put a lot of sugar on the bread,
the swirls don’t hold together and there are big gaps or “holes” in
the bread.
Roll the dough up along the short side and place in greased loaf
pan. Then allow dough to rise and bake according to the whole wheat
recipe you are using. ENJOY!
- Muffins -
Applesauce Muffins (Melodie)
½ cup milk
½ cup applesauce
¼ cup oil
1 egg
¾ cup whole wheat
flour
¾ cup white flour
½ cup sugar
2 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
Mix together
milk, applesauce, oil and egg. In
separate bowl, mix remaining ingredients.
Make well in dry ingredients and add applesauce mixture. Stir mixture just until flour is
moistened. Do not over mix. Fold in chopped nuts or raisins if
desired. Bake 12-15 minutes at 425°.
Makes 12 muffins.
Blueberry Muffins (Alena)
2
½ cups all- purpose flour
1
¼ cups sugar
1
TBS. baking powder
1
cup butter
½
tsp. ground cinnamon
¾
cup milk
2
eggs
1
½ tsp. vanilla
2
cups fresh or frozen blueberries
Preheat
oven to 350°. Combine flour with sugar and baking powder in
a large bowl. Cut in butter until it is
in tiny pieces. Remove ¾ cup of this mixture to a small bowl. Stir in cinnamon. Combine milk with eggs and vanilla and add to
flour mixture in the large bowl. Stir
just until moistened. Note: If you are using frozen blueberries,
do not defrost before stirring into the batter. Stir blueberries in gently. Spoon batter into 12 large buttered or
paper-lined muffin cups. Sprinkle each
with the reserved cinnamon/crumb mixture.
Bake 30-35 minute. Cool 5-10 minutes
before removing from pan. Makes 12 large
muffins.
Blueberry Muffins (Stefanie)
12
1/2 ounces cake flour (About 2 ½ cups)
1
tsp. baking soda
2
tsp. baking powder
Heavy
pinch salt
1
cup sugar
1/2
cup vegetable oil
1
egg
1
cup yogurt
1
1/2 cups fresh blueberries
Vegetable
spray, for the muffin tins
Preheat oven to 380°. In a large bowl sift together the flour,
baking soda, baking powder, and salt and set aside. In another large bowl, whisk together the
sugar, oil, egg and yogurt. Add the dry
ingredients reserving 1 tablespoon of the dry ingredients and toss with the
blueberries. Stir mixture for a count of
10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries. Using an
ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on
top of muffins and press down lightly.
Place into the oven and increase the temperature to 400°. Bake for 10-20 minutes, rotating pan halfway
through. Remove from oven and turn out,
upside down on tea towel to cool completely.
Serve immediately or store in airtight container for 2 to 3 days.
Blueberry Muffins (Melodie)
2 cups flour
1 TBS. baking powder
½ tsp. salt
½ cup sugar
½ cup milk
1 egg beaten
½ cup sour cream
1/3 cup butter melted
Blueberry Mixture:
1 ½ cup fresh blueberries
1 tsp. grated lemon rind
2 tsp. lemon juice
Topping:
1/3 cup sugar
1/3 cup flour
¼ tsp. salt
¼ tsp. cinnamon
3 TBS. butter
In large bowl sift
together flour, baking powder, salt and sugar, set aside. In separate bowl mix lightly milk, egg, sour
cream and butter. In small bowl mix blueberry
mixture ingredients together. Add sour
cream mixture to dry ingredients till moistened, then fold in blueberry
mixture. Fill muffin tins 2/3 full with
batter. Mix topping ingredients together
and then sprinkle topping onto muffin batter.
Bake about 20 minutes at 400°.
Brown Sugar Muffins (Melodie)
½ cup margarine
1 cup brown sugar
1 egg
2 cups flour
1 tsp. soda
¼ tsp. salt
1 tsp. vanilla
1 cup milk
Cream margarine, sugar
and egg together. Sift flour, soda and
salt together and add to mixture. Fold
in milk and vanilla. Bake at 375° for 20 minutes. Makes 12 large or 14 small muffins.
Mormon Bran Muffins (Katrina and Debbie)
2 cups boiling
water
5 tsp. soda
2 cups sugar
1 cup shortening
4 eggs
1 qt. buttermilk
5 cups flour
1 tsp. salt
4 cups All Bran cereal
2 cups 40% Bran Flakes
1 cup dates
raisins or nuts
Add soda to water
and cool. Cream sugar and shortening
together, then add eggs, buttermilk, flour, and salt. Then add All Bran cereal, Bran Flakes, dates,
raisins and/or nuts. Bake in greased
muffin tins at 375° for approximately 20 minutes. Batter will store in fridge for 6 weeks. Yields 3 dozen muffins.
Oatmeal Muffins (Grandma Morgan)
1 cup quick cooking oats
1 cup sour milk (add 1 TBS. vinegar in reg. milk or use buttermilk)
1 egg
½ cup brown sugar
½ cup melted shortening
1 cup flour
½ tsp. salt
1 tsp. baking powder
½ tsp. soda
Sift flour, salt, baking powder and baking soda, set aside. Soak oatmeal in sour milk 1 hour. Add egg and beat well. Add sugar and mix. Add cooled shortening. Add flour mixture. Grease muffin pans and bake at 400° for 15-20
minutes. Makes 1 dozen.
Pineapple Upside-Down Muffins (Melodie)
½ cup packed
brown sugar
1/8 tsp. ground
nutmeg
3 TBS. butter,
melted
1 tsp. finely
shredded lemon peel
1- 8 oz. can
pineapple slices, drained
8 maraschino
cherries
2 cups flour
¼ cup granulated
sugar
1 TBS. baking powder
½ tsp. salt
1/8 tsp. ground
nutmeg
1 cup milk
1 egg, well
beaten
3 TBS. vegetable oil
In a small bowl
combine brown sugar, nutmeg, butter and lemon peel. Divide mixture evenly among 16 greased muffin
tins. Cut pineapple into 32 pieces and
cut cherries in half. Arrange 2 of the
pineapple pieces and half of a maraschino cherry on top of brown sugar mixture
in each muffin tin. In mixing bowl
thoroughly stir together flour, sugar, baking powder, salt and nutmeg. In small bowl combine milk, egg and vegetable
oil. Make well in center of flour
mixture; add milk mixture all at once, stirring just until flour mixture is
moistened. Spoon into greased muffin
tins. Bake at 400° for 18-20 minutes, or until
done. Invert muffins on wire rack to
cool. Calories: 175 per muffin.
Poppy Seed Muffins (Melodie)
1 cup milk
2 beaten eggs
1/2 cup melted
butter
1 tsp. almond
flavoring
1 3/4 cup flour
1/2 cup sugar
1/2 cup vanilla pudding
2 tsp. baking powder
1 tsp. salt
3/4 TBS. poppy seeds
Combine milk,
eggs, butter and almond flavoring. Add
remaining ingredients. Mix with a fork
until just combined. Fill muffin tins to the top. Bake at 400° for 12-15 minutes.
Pizza Dough (Debbie)
¼
package active dry yeast (.25 ounce)
¾
tsp. white sugar
½
cup + 2 tablespoons warm water (110°)
1
½ tsp. olive oil
¾
tsp. salt
1
1/3 cups flour or bread flour
In
a large mixing bowl or Kitchen Aid mixer, dissolve yeast and sugar in the warm
water. Let sit until creamy, about 10 minutes.
Using a dough hook, add the olive oil, salt, and flour into the yeast
mixture. Mix the dough until it forms a ball. When the dough has pulled
together, turn it out onto a lightly floured surface and knead until smooth and
elastic, about 5-8 minutes. Lightly oil a large mixing bowl, place the dough in
the bowl, and turn to coat with oil. Cover with a damp cloth and put in a warm
place to rise until doubled in size.
- Rolls -
Orange Rolls (Grandma Morgan)
2
pkgs. Pillsbury Buttermilk Rolls
¾
cup sugar
1
TBS. butter or margarine
1
rind of large ripe orange (grated)
Juice
of ½ orange
Melt
butter and add sugar and rind and juice.
Dip rolls into mixture and place on end in angel food cake pan. Bake at 375° for 20 minutes.
Lion House Rolls (Jannie)
4 cups flour
2/3 cup sugar
4 TBS. yeast
5 tsp. salt
2/3 cup oil
1 1/3 cups powdered milk
2/3
cup oil
4
cups hot water
2
eggs beaten
6-8
cups flour
Mix first 5 ingredients. Then add remaining ingredients and mix well. Put in bowl
and let rise 3 times (I do once). Let
rest 20 minutes on board before rolling out.
Bake at 400° for 15-20 minutes.
Red Lobster Rolls (Jannie)
2 cups Bisquick
½ cup cold water
¾ cups grated sharp cheddar cheese
1 tsp. parsley flakes
¼ cup butter
½ tsp. garlic powder
½ tsp. Italian seasoning
Mix Bisquick, water, cheese and parsley. Cut into biscuits. Bake at 450° for 8-10
minutes, brush with butter and spices.
Waldron Rolls (Melodie)
3 cups scalded
milk
¾ cup sugar
½ cup butter
2 eggs
2 yeast cakes
1 heaping tsp. salt
flour
Scald milk. Add butter and sugar to milk. When cooled down add eggs beating one at a
time, and then yeast. Let yeast activate. Then add salt and flour. Add enough flour to make soft dough. Let rise until double. Roll out.
Cut. Dip in batter. Let rise until double. Bake 350° for 15-20 min.
60 Minute Rolls (Melodie)
¼
cup margarine or butter
2
cups milk (scalded)
½
cup cold water
2
TBS. (pkgs.) yeast
1-3
TBS. sugar
1
egg
1
tsp. salt
6
cups flour
Melt
Margarine in scalded milk. Add cold
water. Add yeast and sugar. Dissolve.
Beat in egg. Add salt and
flour. Knead until smooth. Cover, put bowl in hot water (15 minutes to rise). Turn dough out. Form into rolls. Cover, let rise 15 minutes. Bake 375° for about 15
minutes.
