Category: Breads

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

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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.

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

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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.

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

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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.

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

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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.

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

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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.

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

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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.

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

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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.

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

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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.