Breads
Moist Banana Nut Bread
(Debbie)
Blend together:
1/2 C. butter or margarine.
2 T. buttermilk (can substitute 2 T. sour cream)
1 C. sugar
Add:
2 eggs
3 med. bananas
1 t. vanilla
Sift together:
2 C. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. baking soda
1/4 t. nutmeg
1 C. nuts
Bake @ 350 degrees in 9 x 5 x 3 loaf pan (greased) for 30-35 minutes.
Banana Bread
(Rhonda)
1 C. sugar
1/4 C. shortening
2 eggs beaten
2 C. bisquick
1/4 C. chopped nuts
1 C. mashed ripe bananas
Cream sugar and shortening and bananas and eggs. Mix well. Add bisquick, blend. Add nuts. Mix well. Pour into greased and floured pan. Bake for 1 hour at 350 degrees.
Elaine's Refrigerator Rolls
(Janet)
1 C. milk
1/4 C. sugar
1/4 C. fat
1 yeast cake
1/2 T. salt
3 C. unsifted flour
1 egg
Melt fat in 1/2 of milk. Add sugar & salt. Add remaining milk & cool until lukewarm. Add yeast & beaten egg. Stir well. Work in flour & let rise to double bulk. Knead lightly. Place in bowl & store in refrigerator. When ready to use, the dough may be kneaded, shaped, & allowed to double in bulk before baking. Bake in oven @ 425 degrees. Makes about 2 dozen rolls.
Spaghetti French Bread
(Lynne)
3 1/2 - 4 C. all purpose flour
2 pkgs. red star instant blend yeast
1 T. sugar
1 t. salt
1/2 t. dried basil
1 t. dried parsley
1 T. cooking oil
1 t. garlic salt
1/2 C. grated parmesan cheese
1 1/2 C. water
In large mixer bowl, combine 2 C. flour, yeast, sugar, garlic salt salt, parmesan cheese, basil, & parsley. Mix well. Add warm water (120- 130 degrees) & oil. Blend at low speed until moistened; beat 3 min. at med. speed. By hand gradually stir in remaining flour to make a firm dough. Knead on floured surface 5 min. or till smooth & elastic. Place in greased bowl, turning to greased top. Cover & let rise in warm place till light and doubled, about 45 min.
Punch down, divide into 2 parts. On lightly floured surface, roll to a 7x11 rectangle. Starting at longer side, roll tightly, pinch edges, seal. Put on greased cookie sheet. Let rise. Bake at 375 degrees for 30-35 min.
White Bread
(Clara)
1 pkg. active dry yeast
1/4 C. water
Mix together till yeast dissolved
2 C milk, scalded
2 T. sugar
2 t. salt
1 T. shortening
6 - 6 1/4 C sifted, 80 degree, all-purpose flour.
Combine. Cool to 85 degrees, approx. Stir in 2 C of the flour; beat well. Add softened yeast. Add enough to make a moderately stiff dough.
Quick method:
Skip step 1. Crumble yeast in mixture, before flour.
Knead on slightly floured board till smooth and satiny 8 min. Shape into ball. Place in greased bowl turning once to grease surface. Cover. Let rise until double (approx 1 1/2 hour). Punch down and shape into ball. Let rise 'til double (45 min). Cut dough in 1/2's, shape into balls; let rise 10 min. Shape in loaves; put into 2 loaf pans, greased. Let rise until double (1 hr.). Bake 400 degrees 35 min. If tops brown too fast cover with foil last 20 min. Note: Dough too stiff will cause dry bread. Let the dough rest before kneading, 80-85 degrees, no drafts, don't overbake.
For plain rolls double yeast, sugar, and shortening; add 1 or 2 eggs.
Doris's Cinnamon Rolls
(Doris)
2 loaves freezer bread
1/2 C. butter
1 1/2 C. brown sugar (packed)
2 t. cinnamon
Take freezer bread out to thaw, leave in pkg. When it starts to raise in pkg. take out and place on floured board and roll out in rectangular shape about /14 inch thick. Spread butter over all the dough, follow with brown sugar and cinnamon. Roll tightly, cut each roll 1/2 inch thick and place in greased loaf pan. Cover and let rise. Bake 350 degrees for 20 - 25 minutes and turn onto cookie sheet to cool.
Non-sticky Goop for Rolls:
1/2 C. brown sugar
2 T. butter
1/4 C. dark corn syrup
Mix together and pour over cinnamon rolls before baking.
"Survival" Bread
(Arlie)
3 C. self-rising flour
1/2 C. sugar
12 oz. can of beer or 11 oz bottle plus 1 oz. water
1 T. vegetable oil
Mix flour, sugar & oil, & beer together. When thoroughly mixed place dough in well-greased bread pan & bake about 1 hr. (try 50 min at 375 degrees. Serve hot.
Hot Muffins
(Arlie)
2 C. self-rising flour
3 T. salad dressing
1 C. milk
Mix with a spoon. Butter 12-muffin tins well. Fill with batter. Place dot of butter on tops. Bake 25 minutes at 350 degrees.
Potato Lefsa
(Dorothy)
3 C. mashed potatoes
2 T. butter or shortening
2 t. sugar
1 t. salt
2 T. cream
3 C. sifted flour.
To mashed potatoes add shortening, sugar, salt, & cream. Let cool & add 2 C. flour. Take about 1 T. of potato mixture & roll into balls. Take one ball at a time & roll out thin, using remaining flour.
Bake on electric griddle with no grease, 'til spots are brown. Place on cotton dish towels so they aren't touching 'til cool. Makes 2 - 2 1/2 dozen.
Great rolled up with butter, served with turkey!
Lindstrand Swedish Kringra Rolls
(Marcia)
1 1/2 qts. liquid (water milk, or potato water ) put in sieve with 1 cooked potato, add 1 C. butter, 1 cake yeast, dissolved in 1/4 C. water, add 3 C. sugar, 3 eggs well beaten, & cardamom seed to taste (1 T. or so).
Add flour to make sponge, beat till smooth, add enough flour to make stiff. Let stand overnight in plastic garbage bag placed in a cold bath canner. Be sure and cover & put in warm place. In morning, knead down. let rise, shape in braided "8" shape. Put on pans & let rise again. Brush with egg white, sugar & water mixture before baking. Bake 375 degrees for 20 min. Makes 50-75 rolls.
Zucchini Bread
(??)
Add in order, beating:
3 eggs
3 C. flour
1 C. salad oil
1 t. salt
2 C. sugar
1 t. baking soda
2 C. grated zucchini squash
1/4 t. baking powder
3 t. vanilla
3 t. cinnamon
(Try adding dates or raisins)
Bake 325 degrees 1 hour 65 minutes may be better). Makes 2 loaves.