Sarah's Recipe Box

Category: Breads

  • Grandma’s Egg Noodles

    1 egg — beaten
    2 tablespoons milk
    1/2 teaspoon salt
    3/4 to 1 cup flour

    …..
    Combine egg, milk, and salt in mixing bowl. Add enough flour to make a stiff dough. Roll dough thinly on a floured surface. Stretch the dough with your hands, turn over and roll out again. Repeat this at least 12 times, until dough is extremely thin. Let dough stand 20 minutes. Roll up dough loosely and cut into slices 1/4 inch wide. Unroll cut slices and spread out. Let dry 2 hours.

  • Grandma Barb’s Quick Coffee Cake

    1/2 cup sugar
    1/4 cup butter
    2 eggs
    1 1/3 cups milk
    3 cups flour
    1/2 teaspoon salt
    1 1/3 tbs. baking powder
    1 teaspoon vanilla

    Topping:
    1 stick butter — melted
    1 cup brown sugar
    2 tablespoons flour
    1 teaspoon cinnamon

    …..
    Cream sugar and butter. Beat in egg and milk. Add flour, salt, baking powder, and vanilla. Pour into a greased 9×13 cake pan. Pour the melted butter over the top of the dough in pan. Combine remaining topping ingredients by stirring with a fork. Sprinkle over melted butter, covering top. Nuts or oatmeal may be added to the topping if you like. Bake at 375 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Best served warm.

  • Virginia’s Quick Yeast Bread

    2 packages fast granular yeast, or 2 cakes compressed yeast

    1 cup lukewarm water

    1 tsp sugar

    1 cup milk, scalded

    2 1/2 tsp salt

    6 Tbsp sugar

    2 eggs, well beaten

    6 Tbsp shortening, melted (half butter)

    6 1/2 to 7 cups sifted all purpose flour

    …

    Soften yeast in the lukewarm water with the 1 tsp sugar.  Scald the milk, stir in the salt and 6 T sugar, and shortening; cool until lukewarm.  When cooled, stir in the yeast mixture;  combine with beaten eggs.  Add about 4 cups of the flour and beat until smooth.  Stir in the rest of the flour, using just enough to make the dough almost too stiff to beat with a wooden spoon.  Beat until smooth.  Cover and let rise in a cozy place (85 degrees F) about 1 hour, until just doubled in bulk.  Then turn out onto lightly floured board and shape into rolls or 3 small loaves.  Place in greased pans, cover, and let rise again in warm place until doubled in bulk, about 45 minutes.  Bake rolls 15 to 20 minutes in a moderately hot oven (400 degrees F).  Bake loaves 20 minutes at 400 degrees, then reduce heat to moderate (350 degrees F) and bake 20 minutes longer.  Serve rolls hot, but cool loaves before slicing.  Makes about 2 dozen rolls or 3 small loaves.  (12 rolls per 9×13 pan, 30 rolls per sheet pan). 54 calories per roll.

    …

    For cinnamon rolls:  After first rise turn dough out onto floured board and roll into 15 x 10 inch rectangle.  Spread one stick softened butter over dough.  Sprinkle with 1 cup brown sugar.  Sprinkle with cinnamon to taste (about 1 teaspoon).  Roll dough up into a 15 inch log.  Cut into sixteen pieces (cut in half, cut halves into eighths).  Place on greased 1/2 sheet pan and let rise until rolls fill the pan (about 1 hour).  Bake at 375 for 20 minutes or until golden brown.  Top with glaze after they have cooled a while.

    CINNAMON ROLL GLAZE
    Recipe courtesy of Paula Deen
    FoodNetwork.com

    4 tablespoons butter
    2 cups powdered sugar
    1 teaspoon vanilla extract
    3 to 6 tablespoons hot water

  • 59 Diner Pancakes

    2 eggs
    2 cups buttermilk
    3/8 c. vegetable oil
    1 3/4 cups flour
    2 1/4 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    1 tablespoon sugar

    ……
    In a small bowl, combine flour, baking powder, baking soda, salt and sugar. Set aside. In medium bowl, combine eggs, buttermilk, and oil. Mix well. Add dry ingredients to buttermilk mixture and mix until smooth. Let batter rest for 10 minutes. Cook on a preheated, lightly greased griddle for 1 minute. Sprinkle fresh blueberries, pecans, bananas, or strawberries on uncooked side. Turn pancakes and finish cooking. Makes about 10 cakes.

  • Muffins

    2 cups flour
    1/2 cup sugar
    3 teaspoons baking powder
    1/2 teaspoon salt
    3/4 cup milk
    1/3 cup oil
    1 egg, beaten

    …..
    Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups. In medium bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl combine milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy). Fill greased muffin cups 2/3 full. Bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool one minutes before removing from pan. Serve warm.

    Variations:

    Blueberry muffins

    Stir 1 cup frozen or fresh blueberries into dry ingredients.

    Strusel topped muffins

    Blend 1/4 cup brown sugar, 1 tablespoon butter, 1/2 teaspoon cinnamon and 1/4 cup chopped nuts. Sprinkle over muffins before baking.

    Sugar coated muffins

    Brush tops of hot muffins with 2 tablespoons melted butter and dip muffins in mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon.

  • Cornbread

    1 cup all-purpose flour
    1 cup cornmeal
    2 tablespoons sugar
    3 teaspoons baking powder
    1/2 teaspoon salt
    1 cup milk
    1/4 cup oil or melted shortening
    1 egg — slightly beaten

    …..
    Heat oven to 425 degrees. Grease 8 or 9 inch square pan. In medium bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well. Stir in remaining ingredients just until smooth. Pour batter into greased pan. Bake at 425 degrees for 18 to 22 minutes or until toothpick inserted in center comes out clean.

  • Waffles

    1 3/4 cups flour
    3 teaspoons baking powder
    1/4 teaspoon salt
    2 egg yolks — beaten
    1 1/4 cups milk
    1/2 cup oil
    2 egg whites — stiff-beaten

    …
    Sift dry ingredients; stir in combined egg yolks, milk and oil. Fold in egg whites. Bake in hot waffle iron.

  • Zucchini Bread

    2 cups sugar
    3 eggs — beaten
    3/4 cup oil
    2 teaspoons vanilla
    3 cups flour
    1/4 teaspoon baking powder
    1 teaspoon salt
    1 teaspoon baking soda
    2 teaspoons cinnamon
    2 cups shredded zucchini
    1 cup chopped nuts

    ….
    Beat eggs. Add sugar, oil and vanilla. Sift dry ingredients. Add zucchini to egg mixture and blend well. Add flour to mixture, blend only until flour is moistened. Fold in nuts. Pour into 2 greased loaf pans. Bake at 325 degrees for 1 hour.

  • Baking Powder Biscuits

    2 cups all-purpose flour

    1 tablespoon baking powder

    1/4 to 1/2 teaspoon salt

    1/3 cup shortening

    3/4 cup milk

    In a medium mixing bowl, stir together flour, baking powder, and salt.  Using a pastry blender, cut in shortening till mixture resembles coarse crumbs.  Make a well in center of the dry mixture.  Add milk all at once.  Using a fork, stir just until moistened.

    Turn dough out onto a lightly floured surface.  Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or till nearly smooth.  Pat or lightly roll dough to 1/2-inch thickness.  Cut dough with a floured 2 1/2-inch biscuit cutter.

    Place biscuits 1 inch apart on an ungreased baking sheet.  Bake in a 450 degree oven for 10 to 12 minutes or till golden.  Remove biscuits from baking sheet and serve hot.  Makes 10 biscuits.

    Drop Biscuits:

    Prepare as above, except increase milk to 1 cup.  Do not knead, roll, or cut dough.  Drop dough onto greased baking sheet.  Bake as directed.  Makes 12 biscuits.

    Buttermilk Biscuits:

    Prepare as above, except stir 1/4 teaspoon baking soda into dry mixture and substitute buttermilk or sour milk for the milk.

  • Blueberry Cornmeal Pancakes

    1/2 c. all-purpose flour
    1/2 c. yellow cornmeal
    2 tbsp. sugar
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/4-1/2 tsp. ground cinnamon
    1 c. plain nonfat yogurt, sour cream or buttermilk (or combination)
    3 tbsp. skim milk
    1 tbsp. vegetable oil
    1 egg, lightly beaten
    1 c. fresh blueberries

    Combine first 6 ingredients in a large bowl; stir well. Combine yogurt and next 3 ingredients. Add to dry ingredients, stirring until smooth. Gently stir in blueberries. Spoon about 1/3 cup batter onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.

  • Ratio Bread Dough

    20 oz bread flour (12 oz white, 8 oz ww plus flax, poppy and sesame seed)
    12 oz water
    2 tsp salt
    1 tsp yeast
    …
    Combine all ingredients and knead 10 min. Rise till double. Punch down and form into boule. Slash top 3 times with knife. Coat boule with oil and sprinkle with kosher salt. Place boule in greased dutch oven.
    Let rise a second time. Preheat oven to 450 degrees. Cover dutch oven and bake 30 minutes. Remove lid and bake 15 minutes more. Remove bread to wire rack immediately.

  • Esther’s No-Fail Pancakes

    1 1/2 cups flour

    3 1/2 teaspoons baking powder

    1 teaspoon salt

    1 Tablespoon sugar

    1 1/4 cups milk

    1 egg

    3 Tablespoons melted butter

    …

    Combine dry ingredients.  Make a well in the middle and pour in all wet ingredients.  Stir to combine.

    Bake on lightly oiled griddle (1/4 cup per pancake).

     

     

     

     

  • Esther’s Pizza Dough

    3 c warm water
    1/2 c sugar
    1/2 c oil
    2 tsp salt
    1 1/2 T yeast
    8 c flour
    ……
    Put oil, sugar, and salt together. Add the 3 cups warm water and then sprinkle 1 1/2 T yeast on top. Wait 5 minutes, or until bloomed, then add the 8 c flour. Knead until smooth (approx. 5 minutes) and let rise 1-2 hours until double in size.

    For pizza:
    Distribute dough onto pizza pans, and top with sauce and toppings.
    Bake at 350 for 20-22 min.
    Makes 4-5 large pizzas.

    For rolls:
    After first rise, make into rolls and let rise an additional 40 minutes.
    Bake at 350 for 20 minutes.

    For crescent rolls:
    Roll out dough into 12 inch circles (or place a portion of dough on a pizza pan and push to edges) and place in freezer.
    Defrost discs and cut with scissors into triangles (while dough is still a bit firm). Roll into crescents and bake. 350 degrees for 20 minutes.

  • Fry Bread

    1 1/3 cups flour
    1/4 tsp salt
    1 tsp baking powder
    1/2 cup lukewarm (110 degree) water
    oil for frying
    …
    Heat oil 1 inch deep in small nonstick skillet over medium high heat. Combine frybread ingredients until a soft dough forms. Separate dough into four equal pieces. Flour hands and flatten a dough ball into a patty 1/2 inch thick, making a small hole in the middle so steam will escape. Fry in hot oil, turning once to crisp both sides of fry bread. Repeat with remaining dough balls. Makes 4 pieces. Serve with honey or with taco toppings for Indian tacos.

  • Pretzels

    Ingredients

    • 1 1/2 cup whole milk shredded mozzarella cheese
    • 3 level T cream cheese
    • 1 large egg room temperature
    • 2 T psyllium husk (ground) or powder
    • 1 T pretzel salt or course sea salt

    Instructions

    1. Pre-heat oven to 375 degrees
    2. in a microwave proof bowl add cream cheese and shredded mozzarella
    3. microwave for 90 seconds and stir together with a fork or whisk
    4. add egg, keep stirring you may need to re-microwave for 20 seconds to keep dough soft
    5. keep stirring until egg is thoroughly mixed into cheese mixture {it will I promise}
    6. add psyllium husk and stir until fully incorporated
    7. oil hands and gently knead dough a few times
    8. pinch off a ping pong ball size piece of dough
    9. roll out on flat clean surface to desired length
    10. place on parchment lined baking sheet
    11. lightly brush a little water on each piece of dough and sprinkle with pretzel salt
    12. bake for 20-25 minutes rotating pan half way for ideal baking
    13. let cool and enjoy

    From: http://www.mytootiefoodie.com/magic-low-carb-soft-pretzels/

  • Sausage Jalapeño Skillet Cornbread

    Ingredients

    • 1 cup Bob’s Red Mill coconut flour
    • 1/2 cup Bob’s Red Mill almond flour/meal
    • 1/3 cup Swerve Sweetener
    • 1 tbsp baking powder
    • 1/2 tsp xanthan gum (optional, but helps hold it together a bit more)
    • 1/2 tsp salt
    • 6 large eggs, room temperature
    • 1/2 cup butter, melted
    • 1 cup unsweetened almond milk
    • 1/2 tsp vanilla
    • 12 ounces cooked crumbled sausage
    • 3 to 4 jalapeños, seeded and chopped (add a bit of the seeds if you want more heat).

    Instructions

    1. Preheat oven to 350F and grease a 10-inch oven-proof skillet (it doesn’t have to be cast iron, but it helps).
    2. In a large bowl, whisk together the coconut flour, almond flour, sweetener, baking powder, xanthan gum, and salt. Stir in eggs, butter, almond milk, vanilla extract, sausage, and jalapeño.
    3. Spread batter in prepared skillet and bake 40 to 45 minutes, until edges are golden brown and center is just firm to the touch. Remove and let cool before slicing.

    From: http://alldayidreamaboutfood.com/2015/11/low-carb-sausage-jalapeno-skillet-cornbread.html

  • Psyllium Bread

    Ingredients

     6 servings

    Instructions

    1. Preheat the oven to 350°F. Start boiling the water.
    2. Mix the dry ingredients in a bowl.
    3. Add the boiling water, vinegar, and egg whites to the bowl, while mixing for about 30 seconds. Don’t overmix the dough, the consistency should resemble Play-Doh.
    4. Form with moist hands into 4 or 8 pieces of bread. You can also make hot dog or hamburger buns.
    5. Bake on lower rack in oven for 50–60 minutes, depending on the size of your bread. They’re done when you hear a hollow sound when tapping the bottom of the bun.
    6. Serve with butter and toppings of your choice. Store the bread in the fridge or freezer.

    Variation of this recipe: http://mariamindbodyhealth.com/the-best-low-carb-bread/

  • Microwave Bread

    INGREDIENTS

    • 2 teaspoons coconut oil
    • 1 large egg
    • 1 Tablespoon water or coconut/almond milk
    • 1/2 Tablespoon parmesan cheese
    • 1 1/2 Tablespoons almond meal/flour
    • 1 Tablespoon flax meal (or flax/chia blend)
    • 1/4 teaspoon baking powder
    • dash of salt
    • 1/4 teaspoon Splenda

    INSTRUCTIONS

    • In standard cereal bowl, place coconut oil and nuke for 15 seconds.
    • Add egg, water/milk, and ingredients in the following sequence – parmesan cheese, almond meal, flax seed meal, baking powder, salt, and Splenda.
    • Whisk ingredients together until well combined.
    • Spread in a sprayed Glad square plastic container, or keep in cereal bowl.
    • Nuke uncovered 1 to 1 1/2 minutes, or until set. (Cooking time may vary widely.)
    • Allow to cool slightly and using a sharp bread knife, slice in half horizontally.
    • Toast in a bread toaster (setting should be higher than for regular bread) until browned.
    • Butter crisp toast generously and place breakfast items on top.

  • Keto Crepes (Tortillas)

    INGREDIENTS
    • 2 eggs
    • 6 large egg whites
    • 2 tbs coconut flour — may want to try another type of flour here!
    • 1 tbs psyllium husk or ground chia seeds
    • 90ml / 3 fl oz coconut milk, cream or almond milk
    • ½ tsp baking soda
    • 1 tsp cream of tartar
    • 2 tsp garlic powder (omit if making a sweet keto crepe and add sweetener to taste instead)
    • salt to taste
    INSTRUCTIONS
    1. Separate the egg whites and from the egg yolks. You will need 2 whole eggs and 6 egg whites, as the crepes hold better together when more egg whites are used. Reserve the remaining egg yolks for another recipe.
    2. Place the whole eggs and egg whites, flour, psyllium husk or chia seeds, milk or cream, baking soda and cream of tartar in a bowl and mix well.
    3. Add the garlic powder (or sweetener if making sweet keto crepes) and whisk well.
    4. Allow the batter to sit for 5-10 minutes so the flour and psyllium have time to swell and absorb the moisture. Whisk again.
    5. Heat a nonstick pan WITHOUT oil!  (If you use oil, the batter won’t stick, so you end up with a gloppy mess.)  “Paint” the batter over the bottom of the pan in a thin layer with a spatula. The batter should be runny so it will spread easily. If it is too thick, you may add 1 tablespoon of water to the mixture.
    6. Make the crepes one by one.
    7. Depending on the size, you can make 2 large or 4 medium crepes per serving.
    8. Once cool, store in an airtight container in the fridge for up to 5 days.

    From: http://www.ditchthecarbs.com/2016/01/25/keto-crepes/

  • Lo Lo Psylli Wraps

    Ingredients

    • 1 1/2 tablespoons whole psyllium husks (NOW brand)
    • 1/8 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/8 teaspoon garlic powder
    • 1/8 teaspoon onion powder
    • 1 cups egg whites (7! eggs worth)

    Instructions

    1. Combine dry ingredients, stirring to mix well. Pour egg whites into dry ingredients. Stir with a spoon or small spatula until you have an even, lump free batter. Batter should be very pourable, like a thin crepe batter.
    2. Heat nonstick skillet over medium high heat. Spray pan with olive oil spray. Measure 2-3 Tbsp of batter at a time, into a small cup. Pour batter into the pan all at once. Swirl quickly to distribute batter like a round crepe. Cook until set on one side. Edges will begin to curl slightly. Flip and cook on the second side. Each tortilla takes about a minute to 90 seconds to fully cook. Cook, flipping back and forth until you see brown spots on each side and until the tortilla dries out like a tortilla. Cool on a clean dish towel.
    3. If the remaining tortilla batter has thickened too much by the time you make the 6-8th tortillas, thin it with more egg whites. (I used up to 1/4 more egg whites, because as the batter sits, it thickens.)
    4. Store cooled tortillas in an airtight container in the fridge up to a week, or freezer up to 1 month.

    From: http://fluffychixcook.com/egg-fast-recipe-lo-lo-psylli-wraps-version-4-induction-grain-free-gluten-free/

  • Garlic Cheddar Biscuits

    1 1/2 cups almond flour
    1/4 tsp salt
    1 Tbsp baking powder
    1/2 tsp garlic powder
    2 eggs
    1/3 cup sour cream
    4 Tbsp melted butter
    1/3 cup shredded cheddar cheese (optional)
    Preheat oven to 400°.

    Grease muffin tins or use silicone muffin cups (so you don’t have flat biscuits).
    Combine all dry ingredients (except cheese), breaking apart any chunks, and set aside.
    Combine all wet ingredients and mix until smooth.
    Pour wet into dry and mix together.
    Add cheese (if you want).
    Portion out into baking container(s).
    Bake for 10-12 minutes until the top is browned appropriately.
    Add a pat of butter to each at the end for super buttery biscuits!
    Makes about 12 muffin-sized biscuits.

  • Oat fiber waffle bread

    2/3 cup flavorless protein powder (2 scoops)
    2 tbsp of oat fiber (not flour)
    2 eggs
    2/3 cup unsweetened almond milk
    2 tbsp melted butter
    pinch of salt
    1 tsp baking powder
    nonstick cooking spray

    1. Heat waffle iron
    2. Combine all ingredients and beat till smooth
    3. Spray waffle iron with cooking spray
    4. Add batter and cook till done

    This made 13 waffles in my square waffle-iron.  However, please note that the batter is runny enough that it leaves holes in the waffles, so it’s not really ideal for butter and syrup.  However, it can be used for bread since there’s no sweetener or vanilla involved.

  • Nut-Free Instant English Muffins

    Ingredients

    Instructions

    1. Grease two medium ramekins (about 1 cup capacity each) with coconut oil spray (or brush with melted butter)
    2. In a microwave safe bowl, melt butter and sunflower seed butter together on high for 30 seconds. Stir to combine.
    3. Stir in sunflower seed flour, baking powder, cinnamon, and salt. Whisk in egg and water until well combined.
    4. Divide mixture between prepared ramekins and microwave (at the same time) on high for two minutes. Let cool for a few minutes.
    5. Run a sharp knife around the inside of the ramekins and flip out onto a plate. Slice in half and toast to your liking.

    From: http://alldayidreamaboutfood.com/2016/07/low-carb-instant-english-muffins.html

  • Oopsie Rolls

    Preheat oven to 300°F.
    Begin by separating the eggs from the egg yolks. Set both in different mixing bowls.
    With an electric hand mixer, start beating the egg whites until super bubbly.
    Add in cream of tartar and beat until stiff peaks form.
    In the egg yolk bowl, add in 3 oz. of cream cheese which has been cubed for easier beating and some salt.
    Beat until the egg yolks are pale yellow and doubled in size.
    Now fold the egg whites into the cream cheese mixture. Don’t use the electric hand mixer here, just gently fold together.
    Onto a cookie sheet lined with parchment paper, spray some oil to grease and dollop your oopsie roll batter on. You can make them as big as you like, we decided on English muffin sized dollops.
    Bake for about 30-40 minutes. The tops of the oopsie rolls should be golden and firm. Let them cool on a wire rack and enjoy however you like!

    From: http://www.tasteaholics.com/recipes/low-carb-keto/basic-oopsie-rolls/

  • Fantastic Flour – Cheese Crackers

    1/2 cup Fantastic Flour mix
    4 oz cheddar
    2 T room temp butter
    splash of worcestershire sauce
    1/8 tsp salt
    dash of ground mustard
    3-4 T cold water

    Process all together, add water until a ball forms.
    Refrigerate 20-30 minutes.
    Roll out thin on parchment paper.
    Bake 375 for 8-10 min. Put them put them back in the warm oven on a wire rack with the door open for 5-15 minutes.

    Let them age for a day before eating.

  • Pita Bread

    6 cups flour
    1 pkg yeast (2 1/4 tsp)
    2 1/2 tsp salt
    2 cups water

    Preheat oven to 550°. Mix and form a large roll. Cut dough into about 10 pieces. Let rest 15-20 min. Work each piece of dough until smooth, flatten with hands and roll into circle. Place on floured board or table and let rest 15 min. Turn over and rest 15 min more. Place 1-4 pieces of dough on oven rack. When dough has puffed up (about 5 min) turn over for an additional 1-2 min to brown other side. Remove and cool on wire racks.

  • Three-Day Yeast Rolls

    2 packages (1/4 ounce each) active dry yeast
    3 1/4 cups warm water — divided
    1 cup butter or margarine — softened
    3/4 cup sugar
    2 eggs
    2 teaspoons salt
    7 1/2 to 8 cups all-purpose flour
    additional butter, melted, optional

    …..
    In a mixing bowl, dissolve yeast in 1/4 cup water. Add butter, sugar, eggs, salt and remaining water; mix well. Add 2 cups flour; beat until smooth. Gradually stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl. Cover and refrigerate for up to 3 days. When ready to use, turn out onto a floured board, knead until smooth and elastic, about 6-8 minutes. Shape into rolls as desired. Place in greased muffin cups or on baking sheets. Cover and let rise until nearly doubled, about 1 hour. Bake at 375 for 10-15 minutes or until golden brown. Brush with butter if desired. Immediately remove to wire racks to cool. Yield 3-4 dozen.

  • Sour Cream Doughnuts

    1/2 cup sour cream
    1 cup sugar
    1 cup sour milk
    2 eggs
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 teaspoon vanilla
    1 dash nutmeg
    6 cups flour

    …..

    Combine all ingredients to form a soft dough. Roll out dough to about a 1/2″ thickness and cut into doughnut shapes. Fry, a few at a time, in hot oil. Serve warm.

  • Quick Rolls

    2 cups warm water
    1/3 cup shortening
    1 teaspoon salt
    2 packages yeast
    1/2 cup sugar
    2 eggs — beaten
    6 1/2 to 7 cups flour

    …..

    Mix ingredients, form into ball. Put in refrigerator with a wet cloth on top (this can be done the day before baking). When ready to use, roll out on floured board. Use as dinner rolls or cinnamon rolls. Put in pan, let rise for 1 hour. Bake at 325 degrees for 25 minutes.

  • Pizza Dough

    3 3/4 cups flour (1 used 3 cups and it was fine)
    1 tablespoon quick rise yeast (2 1/4 ounce packets)
    1/2 teaspoon sugar
    1 tablespoon vegetable oil
    1 teaspoon salt
    1 cup lukewarm water

    …..
    Combine flour, yeast, salt and sugar in mixing bowl and stir. Add oil and water. Mix. Knead by hand for 3 minutes; shape; put in bowl; cover and let rise until double in volume. Punch down; divide into two equal pieces and shape into round balls. Let dough rest 4 minutes. Roll out 12″ in diameter. Place on pizza pan sprayed with cooking spray. Let rest 10-15 minutes and top with pizza toppings. Put into cold oven, then turn the oven to 500 degrees. Bake 17-20 minutes.

  • Grandma Todd’s Rolls

    1 envelope dry yeast
    1 cup warm water
    1 rounded tablespoon sugar
    1 dab crisco, the size of an egg
    a little salt
    flour

    …..
    Combine yeast and warm water. Let work. Add sugar, crisco and salt. Stir in all the flour you can until it is stiff. Let rise one hour (or until doubled in size). Make into rolls. Let rise again. Bake at 375 degrees for 20 minutes.

  • Coffeecake Muffins

    1 1/2 cups sifted flour
    1/2 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup shortening
    1 beaten egg
    1/2 cup milk

    Spicy Nuts:
    1/2 cup brown sugar
    1/2 cup chopped walnuts
    2 tablespoons flour
    2 teaspoons cinnamon
    2 tablespoons melted butter

    …..
    Sift together 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt. Place sifted mixture into a medium bowl. Cut in shortening with a fork until the mixture resembles coarse crumbs. Blend egg and milk, and add all at once to flour mixture. Stir until moist and set aside. Combine Spicy Nuts ingredients in a small bowl. Alternate layers of muffin batter and spicy nuts in greased muffin pans, filling 2/3 full. Bake at 375 degrees for 20 minutes. Makes 12 muffins.

  • Pancakes

    1 cup flour
    1 tablespoon sugar
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 beaten egg
    1 cup milk
    2 tablespoons oil

    …..

    In a medium mixing bowl stir together dry ingredients. Add wet ingredients and stir till just moistened. Pour about 1/4 cup batter per pancake onto a hot, lightly greased griddle. Cook until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Makes 8-10 pancakes.

  • Homemade Bread

    2 cups lukewarm water
    1 package (2 1/4 teaspoons) yeast
    2/3 cup oil
    1/6 cup brown sugar splenda (1/3 cup brown sugar may be substituted)
    1 teaspoon salt
    1 egg
    3 cups white flour
    3 cups whole wheat flour

    …..
    In bowl of kitchen aid mixer combine warm water and yeast. Let sit for 5 minutes. Add remaining ingredients and mix with a dough hook attachment for 6 minutes (or knead by hand 6 minutes). Will make a soft dough. Remove dough to a greased bowl and cover with plastic wrap and damp tea towel. Let dough rise 1 hour. Form dough into loaves and place in greased bread pans. Let rise 1 hour or until doubled. Bake at 350 degrees for 40-50 minutes.

  • Caramel Nut Rolls

    Rolls:

    1 package active dry yeast
    1/2 cup warm water (110 degrees)
    1 cup warm milk
    1/4 cup sugar
    1/4 cup shortening
    1 teaspoon salt
    4 cups sifted flour
    1 egg

    Filling:
    1/2 cup melted butter
    1/2 cup brown sugar
    2 teaspoons cinnamon Topping:
    1 cup brown sugar
    1/2 cup butter
    2 tablespoons light corn syrup
    1 cup chopped pecans

    …..

    To make rolls: soften yeast in warm water for 5 minutes. Combine warm milk, sugar, shortening, and salt. Cool this mixture to lukewarm. Add 1 1/2 cup flour and beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise until doubled (about 2 hours). Divide dough. Roll each half into 12×8 inch rectangle. Brush each rectangle with 1/4 cup melted butter. Combine remaining filling ingredients and sprinkle both halves of dough evenly with filling mixture. Roll lengthwise as for jelly rolls. Seal edge of each roll. Cut rolls into 1 inch slices. In saucepan, combine all topping ingredients except nuts. Heat slowly, stirring often, until bubbly. Remove from heat and add nuts. Divide mixture into 2 9 inch round cake pans. Place rolls, cut side down, over mixture and let rise in warm place until double in volume, 35 to 45 minutes. Bake at 375 degrees for about 20 minutes. Cool 2 to 3 minutes; invert on rack and remove from pan. Makes 2 dozen rolls.

  • Bo’s Cinnamon Rolls

    2 packages active dry yeast
    2 1/2 cups lukewarm water (105-115 degrees)
    1 teaspoon sugar
    1 package 2 layer size white cake mix
    1 egg
    1/3 cup oil
    1/2 teaspoon salt
    6 cups all-purpose flour
    4 tablespoons melted butter
    1 cup sugar
    1 1/3 tbs. cinnamon

    Powdered Sugar Icing:
    4 cups sifted powdered sugar
    2 teaspoons vanilla
    3 tablespoons milk

    …..
    In a large bowl, stir yeast into warm water; add 1 teaspoon sugar and let stand 5 minutes, or until foamy. Add cake mix, egg, oil, salt and 1 cup of the flour. Beat with electric mixer until well mixed. Gradually add remaining flour, mixing by hand to form a soft dough (dough will be sticky). Cover and let rise for about 1 hour or until doubled in size. Stir dough down; cover and let rise again. Stir dough down again. Divide dough in half. Turn one portion of dough onto a floured surface. Turn to coat lightly with flour for easier handling. Roll dough into 12 x 8 inch rectangle. Brush with 1/2 the melted butter. Combine the 1 cup sugar and cinnamon and sprinkle 1/2 of this mixture over the buttered dough. Roll up from long side, jelly roll style. Pinch to seal edge. Cut crosswise into 12 rolls and place, cut side down, in greased 13x9x2 pan. Repeat with remaining portion of dough. Cover and let rise 45 minutes or until nearly doubled in size. Bake, uncovered, at 350 degrees for 25 minutes or until lightly brown and rolls sound hollow when tapped. Makes 24 rolls. Rolls may be finished with powdered sugar icing if desired. Mix all icing ingredients in a small bowl until thoroughly combined and of drizzling consistency. More milk may be added if necessary. Drizzle icing over rolls before serving.

  • Banana Nut Bread

    1/3 cup shortening (or oil)
    1/2 cup sugar
    2 eggs
    1 3/4 cups sifted all purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 cup mashed ripe bananas
    1/2 cup chopped walnuts

    …..

    Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 9 1/2x5x3 inch loaf pan. Bake at 350 degrees for 40 to 45 minutes or until done. Remove from pan; cool on rack.

  • Apple Dumplings With Caramel Syrup

    2 cups flour
    2/3 cup milk
    4 tablespoons sugar
    1 teaspoon salt
    3 teaspoons baking powder
    1/2 cup shortening
    1 egg — beaten
    8 baking apples — (Jonathan)
    4 tablespoons butter — divided
    1/2 cup sugar
    1 teaspoon cinnamon

    Caramel Syrup:
    1 cup brown sugar
    1/2 cup white sugar
    2 tablespoons cornstarch
    2 tablespoons butter
    1 pinch salt
    1 1/2 cups hot water
    1 teaspoon vanilla

    …..

    Sift flour, baking powder, salt and sugar. Blend in shortening. Combine egg and milk and add all at once. Stir until moist. Divide into 8 equal parts and roll each part out into a circle. Peel and core the 8 apples. Place them, core holes up, on center of pastry circles. Dot each apple hole with 1/2 tablespoon butter. Mix the 1/2 cup sugar and 1 teaspoon cinnamon. Pour the cinnamon/sugar mixture into the core of each apple, distributing evenly. Bring the pastry edges up to cover apples and pinch to secure. Make caramel syrup by combining brown sugar, 1/2 cup white sugar, cornstarch, 2 tablespoons butter, salt and water in a medium saucepan. Bring to a boil, and boil 1 minute stirring constantly. Remove from heat and stir in vanilla. Set syrup aside. Next, place the apple dumplings in a deep, greased 13×9 pan and top with 1/2 batch caramel syrup. Bake at 425 degrees for 10 minutes. Reduce temperature to 350 degrees and continue baking for 40 minutes , until apples are tender, basting several times with remaining syrup.