Breads N Muffins

1/3 cup lukewarm water (105 to 115 F)
1 package active dry yeast
1 tablespoon firmly packed light brown sugar
2 ½ cups all-purpose flour
1-½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon dried dill weed or savory leaves
1/3 cup shortening
¾ cup low-fat (1-% milkfat) buttermilk or soured milk

Preheat the oven to 450 degrees. In a small bowl, combine the water, yeast, and

brown sugar. Let stand for 10 minutes or until foamy. In a large bowl, stir together

the flour, baking powder, baking soda, salt, and dill weed. Using a pastry blender

or 2 knives cut in the shortening until the mixture resembles coarse crumbs. Add

the yeast mixture and the buttermilk all at once and stir until soft dough forms.
Knead on a lightly floured surface for 30 seconds, the pat or roll until ½ inch thick.

Using a 2-½ -inch biscuit cutter cut into 20-22 biscuits, re-rolling and cutting the

scraps of dough. Place on ungreased baking sheets. Bake for 7 to 9 minutes or

until golden. Serve warm. Makes 20-22 biscuits. Prep Time: 25 minutes, Cooking Time: 7 minutes

Angel Flake Biscuits

1 pkg. dry yeast (1 tablespoon)
2 tablespoons warm water
1 cup Crisco
2 cups buttermilk
5 cups flour
4 tablespoons sugar
1 teaspoon soda
3 teaspoons baking powder
1 teaspoon salt

Cut shortening into dry ingredients...add yeast and buttermilk. Knead to dough

consistency. Roll out to 1/2" thickness; cut with cutter. Melt butter. Dip biscuits in

melted butter and fold in half. Freeze 12 to a pan. Do not thaw. Bake at 350

degrees 30 minutes or until brown.

Bacon Pizza Muffs

When you need a quick lunch, these tiny pizzas can get you out of a jam.

4 English muffins split
1 can (8 ounces) pizza sauce
½ cup chopped Canadian-style bacon
½ cup chopped sweet green pepper or ¼ cup chopped pitted black olives
1 package (4 ounces) shredded part-skim mozzarella cheese

Preheat the broiler. Place the muffins onto a large baking pan.

Broil 5 inches from the heat for 1 to 2 minutes or until toasted.
Spread the pizza sauce onto the muffins. Top with the bacon

and green pepper. Sprinkle with cheese. Broil for 3 minutes more

or until heated through and cheese is golden. Makes 4 servings.

Banana Waffles

The Dutch introduced waffles to colonial New York. It soon became the custom to give each
new bride a waffle iron with her initials and wedding date worked into the design.

Don't hesitate to try this recipe because you lack the perfect syrup! Try this one!

1 ¼ cups all-purpose flour
2/3 cup whole-wheat flour
1 tablespoon baking powder
½ teaspoon ground allspice or ground cinnamon
Dash of salt
2 large egg whites
1 large egg, lightly beaten
2 cups (1-% milkfat) milk
½ cup mashed ripe banana
¼ cup olive oil or vegetable oil
¼ cup chopped pecans or walnuts (optional)

Preheat a lightly greased waffle iron. In a large bowl, stir together the all-purpose flour, whole-wheat flour, baking powder, allspice, and salt. In a medium-sized bowl, combine the egg whites, egg, milk,
banana, oil, and pecans (if using). Add to flour mixture all at once and stir just until combined.
Using 1 to 1 ¼ cups batter for each waffle, pour the batter onto the grids. Close lid quickly; do not open during baking. Bake according to the manufacture's directions. Use a fork to lift the waffle off the grid. (If the batter becomes too thick, add a little additional milk.) Makes fourteen 4-inch squares (7 servings) Be sure to keep the previous batches warm for best flavor.
Prep Time: 15 minutes, Cooking Time: 16 minutes

Blueberry Streusel Muffins

Originally, muffins were rather plain bread. Then over the years Americans started making them sweeter and more like a cake. This blueberry-filled version has a delicious sugar-and-spice topping.

For the streusel topping:

¼ cup firmly packed light brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 tablespoon butter or margarine

For the Muffins
2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
1/8 teaspoon salt
2 large egg whites
¾ cup low-fat (1% milkfat) milk
3 tablespoons butter or margarine, melted
½ teaspoon grated lime rind
¾ cup fresh or frozen blueberries

Preheat the oven to 400 degrees. Lightly grease 12 regular-size muffin cups or line with paper liners. To prepare the streusel topping, in a medium-size bowl, stir together the brown sugar, the 2 tablespoons flour, the cinnamon, and allspice. Using a pastry blender or 2 knives, cut in the 1-tablespoon butter until the mixture resembles coarse crumbs. Set aside.

To prepare the muffins, in a large bowl, stir together the cups flour, the granulated sugar, baking powder, and salt. In another medium-size bowl combine the egg whites; milk the 3 tablespoons melted butter, and the lime rind. Add to the flour mixture all at once and stir until just
combined. Fold in blueberries.

Fill each muffin cup about ¾ full sprinkle with the streusel topping.
Bake for 20 to 22 minutes or until golden brown. Serve warm. Makes 12
muffins.
Prep.Time: 20 minutes, Cooking time: 20 minutes.

Bran Muffins

1-1/2 cups shreds of wheat bran cereal
½ cup raisins
½ cup boiling water
1 egg
1 cup buttermilk
¼ cup buttermilk
¼ cup vegetable oil
1-1/4 cups all-purpose flour
2/3 cups sugar
1-1/4 teaspoons baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg

Heat oven to 400 degrees. Grease bottom only of 12 medium muffin

cups. 2-1/2 x 1-1/4 inches, or line with paper baking cups.

Mix cereal, raisins and water; let stand 2 minutes. Beat egg in

2-1/2-quart bowl; stir buttermilk, oil and cereal mixture. Stir in

remaining ingredients, all at once, just until flour is moistened

(batter will be lumpy). Fill muffin cups about ¾ full. Bake until

golden brown, about 20 minutes. Immediately remove from pan.

Makes about 1 dozen muffins.
NOTE: *If using self-rising flour, you must omit baking soda and salt.

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Oatmeal Biscuits
1 ¼ cups all-purpose flour
¾ cups old-fashioned (5 minutes) or quick cooking (1 minute) rolled oats
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon cream of tartar
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup butter or margarine
¾ cup low-fat (1-% milkfat) buttermilk or soured milk

Preheat the oven to 450 degrees. In a large bowl, stir together the flour, oats,

sugar, baking powder, cream of tartar, baking soda, cinnamon, and salt.

Using a pastry blender or 2 knives cut in the butter until the mixture resembles

coarse crumbs. Add the buttermilk all at once and stir just until soft dough forms.
Knead on a lightly floured surface for 30 seconds, then pat or roll until ¾ inch thick.

Using a 2- ½ inch biscuit cutter cut into 12 to 14 biscuits, re-rolling and cutting the

scraps of dough. Place on an un-greased baking sheet. Brush the tops with a little

additional buttermilk if you like. Bake for 10 to 12 minutes or until
golden. Makes 12 to 14. Prep Time: 15 minutes, Cooking Time: 10 to 12 minutes

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Sour Cream Biscuits

Southern grandmas will tell you good biscuits should be crusty on the
outside and soft and crumbly on the inside. Northern grandmas insist
biscuits should be high, light, and flaky, like these.

1-2/3 cups all-purpose flour
1/3 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon dried minced onion or minced onion
1/2 teaspoon cream of tartar
1/8 teaspoon salt
Dash ground red pepper (cayenne)
1/3 cup shortening, butter, or margarine
1/2 cup reduced-fat sour cream
1/2 cup low-fat (1% milkfat) milk

Preheat the oven to 450 degrees. In a large bowl, stir together the flour, cornmeal,

sugar, baking powder, onion, cream of tartar, salt, and red pepper. Using a pastry

blender or 2 knives cut in the shortening until the mixture resembles coarse crumbs.

Add sour cream and milk all at once and stir just until soft dough forms.
Knead on a lightly floured surface for 30 seconds, then pat or roll until 3/4 inch thick.

Using a 2-1/2 biscuit cutter, cut into 12 to 14 biscuits, re-rolling and cutting the scraps.

Place on an un-greased baking sheet. Brush the tops with a little additional milk if you like.

Bake for 10 to 12 minutes or until golden. Serve warm. Makes 12 to 14 biscuits.

Prep Time: 15 minutes, Cooking Time: 10 minutes.

Delicate Pecan Rolls
2 tablespoons melted butter
3 tablespoons corn syrup
½ cup (packed) brown sugar
½ cup pecan halves
1 package refrigerator biscuits

Brush muffin pans generously with melted butter. Pour small amount of
corn syrup over butter in each muffin pan; sprinkle with sugar. Place
several pecans in each muffin cup; top with a biscuit. Brush biscuits
with remaining butter. Bake at 425 degrees for 10 minutes or until
done. Yield:8 servings.

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Banana Bread
1/2 cup shortening
1 cup sugar
2 eggs
2 bananas, mashed
2 cups flour
2 teaspoons baking soda
Dash of salt
1/2 cup nuts

Cream shortening and sugar until light and fluffy. Add eggs and
bananas. Sift flour, soda, and salt. Add to mixture with nuts. Bake
at 300 degrees in greased loaf pan for 1 hour and 15 minutes

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Cranberry Nut Loaf
2 cups flour
1-1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 cup sugar
3 tablespoons vegetable oil
1-1/2 cup cranberries, chopped
1 cup chopped nuts

Sift together flour, baking powder, salt and soda. Put egg, sugar, orange
juice and oil in blender. Blend only until mixed. Add dry ingredients and
stir until barely moistened. Turn into a greased 9 x 5 x 3-inch loaf pan.
Bake in a 350-degree oven for 45 minutes or until a tester inserted into the
middle comes out clean. Turn out of pan onto wire rack to cool before
slicing.

Perfect Popovers
2 large egg whites
1 large egg, lightly beaten
1 cup low-fat (1% milkfat) milk
1 tablespoon olive or vegetable oil
1 cup all-purpose flour
1/2 teaspoon dried parsley or oregano leaves
1/8 teaspoon salt

Preheat the oven to 400 degrees. Generously grease the bottoms and
sides of 12 regular-size muffin cups. Heat the pan in the oven.
Meanwhile, in a medium-size bowl, combine the egg whites, egg, milk, and
oil. Add the flour, parsley, and salt. With a rotary beater or wire
whisk, beat the mixture until smooth.
Fill each hot muffin cup about half full. Bake on the lowest oven rack
for 25 minutes or until very brown and crusty. Remove pan from the oven
and immediately pierce each popover with a sharp knife to release steam.
Serve immediately. Makes 12 popovers.
Prep Time: 15 minutes, Cooking Time: 25 minutes.

Ghostly Potato Doughnuts
1 cup mashed potatoes
1 cup potato water
3/4 cup shortening
1 teaspoon salt
1 envelope yeast
3/4 cup warm water
2 eggs, beaten
5 to 6 cups all-purpose flour
Oil
6 cups powdered sugar
1 cup boiling water

Mix potatoes, potato water, shortening, salt and sugar. Dissolve yeast
in warm water; add to potato mixture. Stir in eggs and enough flour for
stiff dough. Knead on floured surface until smooth; cover. Let rise
for 1 hour and 30 minutes. Pat dough out to 3/4 inch thick; cut with
doughnut cutter. Let rise until doubled in bulk. Cook doughnuts in 3
to 4 inches of oil at 375 degrees in deep fat fryer until golden brown;
drain on paper toweling. Mix powdered sugar and boiling water; spread
doughnuts with glaze while warm.

Pumpkin Bread
2-2/3 cups white sugar
4 eggs, beaten
1/3 cup shortening
2 cups pumpkin
2/3 cup water
3-1/3 cup flour
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup nuts
2/3 cup raisins

Grease and flour 3 loaf pans. Preheat oven to 350-degrees. Cream
shortening and sugar; add eggs, pumpkin and water. Add dry ingredients
and spices, stir in nuts and raisins. Pour into loaf pans. Bake 1
hour. Cool 15 minutes before removing from pan.

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1-1/2 teaspoon cinnamon

3/4 cup chopped nuts

3 eggs

2 cups sugar

1 cup vegetable oil

2 teaspoons vanilla

2 cups shredded zucchini

1 (8 ounce) can crushed pineapple, well drained

Combine flour, soda, salt, baking powder, cinnamon, and nuts. Set aside.

Beat eggs lightly in large mixing bowl. Add sugar, oil, and vanilla. Beat until

creamy. Stir in zucchini and pineapple; add dry ingredients, stirring only until

moistened. Spoon batter into a well greased and floured 9x5x3-inch loaf pans.

Bake at 350-degrees for 1 hour. Cool 10 minutes before removing from pans.

Turn on rack and cool.

Blueberry-Banana Muffins
1-1/4 cup sugar
1/4 cup buttermilk
2 eggs
1 teaspoon vanilla
3 bananas
1 cup blueberries
2/3 cup butter, melted
2 cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon baking powder

In large mixing bowl combine sugar, milk, eggs, and vanilla; beat until creamy.

Add 3 mashed bananas; mix well. Add flour, baking soda, and baking powder;

mix until moist. Gently stir in the blueberries. Bake at 350-degrees for 25 to 30

minutes. Yield: 24 muffins.

Bacon Buttermilk Corn Bread
2 strips lean bacon, chopped
Vegetable oil, (optional)
1-1/3 cups cornmeal
2/3 cup all-purpose flour
2 tablespoons sugar (optional)
1 tablespoon baking powder
1/4 teaspoon baking soda
Dash of salt
2 large egg whites
1 large egg, lightly beaten
1 cup low-fat (1% milkfat) buttermilk or soured milk

Preheat oven to 425-degrees. In a small saucepan, cook the bacon over
moderate heat until crisp. Remove bacon, reserve drippings. Drain the
bacon on paper towels; set aside. Measure the drippings. If necessary,

add vegetable oil to the drippings to measure 3 tablespoons; set aside.

In a large bowl stir together the cornmeal, flour, sugar (if using), baking

powder, baking soda, and salt. In a medium-size bowl, combine the egg

whites, egg, buttermilk, the 3 tablespoons drippings, and the bacon pieces.

Add to the flour mixture all at once and stir just until combined.
Pour the batter into a lightly greased 8" x 8" x 2" baking pan. Bake
for 22 to 24 minutes or until golden. Serve warm. Makes 9 servings.
Prep Time: 15 minutes, Cooking Time: 27 minutes.

Chocolate Sticky Rolls
1/3 cup fudge ice-cream topping
1 tablespoon butter or margarine, melted
2 tablespoons chopped peanuts
1 package (11 ounces) refrigerated bread sticks

Preheat the oven to 350 degrees. In a 9-inch round baking pan, stir
together the fudge topping and melted butter. Sprinkle with the
peanuts. Separate the coiled bread sticks (do not unroll). Arrange

on top of the mixture in pan. Bake for 22 minutes or until golden.
Let the rolls stand in the pan on a wire rack for 2 to 3 minutes; invert
onto a serving plate. Serve warm. Makes 8 rolls.

Raisin Buns
2 cups hot water, divided
1/2 cup butter or margarine
1/4 teaspoon salt
4 eggs
1/2 cup raisins
1 teaspoon sugar
1 cup all-purpose flour

In a small bowl, pour 1-cup water over raisins and let stand for 5 minutes.

Drain and set aside. In a large saucepan, bring butter, sugar, salt and

remaining water to a boil. Add flour all at once and stir until smooth ball

forms. Remove from heat; beat by hand, 2 minutes. Add eggs, one at a

time, beating well after each addition. Beat until mixture is well blended,

about 3 minutes. Stir in raisins. Drop by tablespoonfuls, 2-inches apart,

onto greased baking sheets. Bake in a preheated 375-degree oven for

30 to 35 minutes or until golden brown. Remove from oven and cool on a

wire rack. Frost with icing while still warm. Yield 20 buns.
Icing:
1 tablespoon butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
4 to 5 teaspoons half and half
1/2 teaspoon lemon juice

In a small saucepan melt the butter. Stir in the cream. Remove from

heat and add the sugar, lemon juice and vanilla. Spread on buns

while still warm. Serve warm.

Herbed Cheese Scones
2 cups all-purpose flour
3 tablespoons firmly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon dries mustard
1/2 teaspoon dried rosemary leaves
1/4 teaspoon ground sage
1/8 teaspoon ground red pepper (cayenne)
Dash of salt
3 tablespoons butter or margarine
1 large egg white
1 cup dry-curd cottage cheese
1/3 cup low-fat (1% milkfat) milk

Preheat the oven to 425-degrees. In a large bowl, stir together the
flour, sugar, baking powder, baking soda, mustard, rosemary, sage, red
pepper, and salt. Using pastry blender or 2 knives, cut in the butter
until the mixture resembles coarse crumbs. In a medium-size bowl,

combine the egg whites, cottage cheese, and milk.
Add to the flour mixture all at once and stir just until soft dough
forms. Kneads on a lightly floured surface for 30 seconds, then pat or roll
into an 8-inch circle. Place on a lightly greased baking sheet. Using
a sharp knife, score the circle into 8 wedges. Brush the dough with a
little additional milk. Bake for 22 to 25 minutes or until golden.
Serve warm. Makes 8 scones.

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Cranberry Nut Bread
3/4 cup sugar
1 egg
1-1/2 cups orange juice
1 tablespoon grated orange rind
3 cups Bisquick
3/4 cup chopped nuts
1 cup chopped cranberries (fresh or frozen) if frozen do not thaw.

Heat oven to 350 degrees. Mix sugar, egg, orange juice, rind and
Bisquick. Beat vigorously 30 seconds. Batter may still be lumpy. Stir
in nuts and cranberries. Pour into well-greased loaf pan, 9" x 5" x 3".
Bake 55 to 60 minutes or until toothpick stuck into center comes out
clean. Crack in top is typical. Remove from pan and cool before
slicing.

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Pumpkin Nut Bread
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter
1 cup cooked, mashed pumpkin
1-cup sugar or 1/2 cup honey
1/2 cup milk
2 eggs
1 cup chopped pecans or walnuts

Sift first 6 ingredients. Combine pumpkin, honey, milk, and eggs in
bowl. Add dry ingredients and butter, mix until well blended. Stir in
nuts. Spread in well greased 9" x 5" x 3" pan. Bake at 350 -degrees
for 45 to 55 minutes or until toothpick comes out clean when inserted in
center.

Pumpernickel-Raison Rolls
1/2 cup lukewarm water (105 to 115 degrees F)
2 packages active dry yeast
1-1/4 cups low-fat (1% milkfat) milk
3 tablespoons molasses
2 tablespoons butter or margarine, melted
2 teaspoons grated orange rind
1 teaspoon fennel seeds, crushed
1/2 teaspoon salt
2 cups rye flour
3/4 cups raisins
2-1/2 to 3 cups all-purpose flour

In a large bowl, combine water and yeast. Let stand for 10 minutes or until foamy.

Stir in milk, molasses, butter, orange rind, fennel seeds, and salt. Using spoon, beat

in rye flour and raisins, then beat in enough of the all-purpose flour, 1-cup at a time,

to make soft dough.Knead dough on a lightly floured surface for 6 to 8 minutes or

until smooth and elastic, adding only as much flour as needed. Transfer to a large

buttered bowl, turning to coat with butter. Cover loosely; let rise in warm place 1 to

1-1/2 hours or until doubled. Punch down the dough; divide into 24 pieces. Cover

and let rest for 10 minutes. Shape each piece into a ball. Place balls, smooth sides

up, in 3 lightly greased 8-inch round baking pans. Cover and let rise for 30 to 45

minutes more or until doubled in size. Preheat the oven to 350-degrees. Bake for

16 to 18 minutes or until brown. Serve warm or cool. Makes 24 rolls.
Prep Time: 45 minutes, Rising Time: 1-1/2 hours, Cooking Time: 16 minutes.

Three-Day Yeast Rolls
2 packages yeast
1 cup margarine
3/4 cup sugar
2 eggs, beaten
7 cups sifted flour
2 teaspoons salt

Dissolve yeast in 1/4-cup warm water. Melt margarine in 1 cup boiling
water in saucepan; add sugar, 1-cup cold water and eggs, mixing well.
Stir yeast into margarine mixture. Combine flour and salt in large
mixing bowl. Add yeast mixture; stir well. Turn dough into large
greased bowl. Cover; place in refrigerator until ready to use. May be
kept for three days. Remove from refrigerator; turn out on lightly
floured board. Knead dough until smooth and elastic. Shape into rolls;
place on greased baking pan. Let rise until doubled in bulk. Bake in
preheated 425-degree oven for 25 minutes or until browned.

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Bermuda French Toast
1/4 pound butter (1 stick)
1/3 cup sugar
1/4 teaspoon cinnamon
1 teaspoon grated orange rind
4 eggs
2/3 cups orange juice
8 slices bread

Melt butter in 10x15-inch pan at 400-degrees. Mix sugar, cinnamon, and
grated orange rind and sprinkle evenly in pan. Mix eggs and juice.
Dip bread in mixture soaking well. Arrange in pan and spoon remaining
mixture over bread. Bake 25 minutes at 400-degrees. Let stand 1 minute
and serve sugar side up onto hot plates. (Do not let cool too long
before removing from pan or it will stick.)

Peanut Butter Loaf
1-3/4 cup sifted enriched flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1/3 cup shortening
¾ cup crunchy peanut butter
2/3 cup sugar
2 eggs
1 cup mashed ripe bananas (2 or 3 medium)

Set oven for moderate 350-degrees. Mix and sift first 4 ingredients.

Cream shortening and peanut butter; add sugar gradually while

creaming. Continue to cream until light and fluffy. Add eggs; beat well.

Stir in dry ingredients alternately with mashed bananas, mix well, but

do not beat. Spoon batter into well-greased loaf pan 8 x 4 x 3.

Bake for 1 hour.

Coffee Can Bread
4 cups all-purpose flour
1 package active dry yeast
1/2 cup milk
1/2 cup oil
1/4 cup sugar
1 teaspoon salt
2 eggs

In large mixing bowl, add 1-1/2 cups flour and blend in yeast. Place 1/2-cup

water into small saucepan; add milk, oil, sugar, and salt; heat until warm.

Remove from heat and add to flour mixture; beat until smooth. Stir in eggs

and remaining flour; beat until smooth and elastic. Divide mixture between

two buttered 1-pound coffee cans; cover with plastic lids. Let rise in warm

place for 35 minutes. Dough should rise almost to the top of cans; remove

lids. Bake at 375-degrees for 35 minutes or until browned. Let stand in cans

until bread shrinks slightly from sides and is easily removed.

Butter Dipped Biscuits
1/4 cup butter
1-1/4 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk

Heat oven to 450-degrees. Melt butter in baking pan. Mix together the dry ingredients. Add milk and mix until smooth. Turn onto floured surface and knead lightly. Roll dough out flat and cut into desired shapes. Dip both sides into butter and place in pan for the dough to 'soak up' during baking. Bake 15 to 20 minutes or until golden brown.

Old-Fashioned Dinner Rolls
1/2 cup lukewarm water (105 to 115-degrees)
1 package active dry yeast
1/3 cup sugar
1 large egg
3/4 cup low-fat (1% milkfat) buttermilk or soured milk
3 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/3 cup cornmeal
4 to 4-1/2 cups all-purpose flour
1 tablespoon toasted wheat germ, poppy seeds, or sesame seeds (optional)

In a large mixing bowl, combine water, yeast, and 1-tablespoon of the sugar.

Let stand for 10 minutes or until foamy. Stir in the remaining sugar, egg, buttermilk,

salt, and butter. Beat in cornmeal, then beat just enough of the flour about 1-cup at a

time to make a soft dough. Knead the dough on a lightly floured surface for 6 to 8

minutes or until smooth and elastic, adding only as much of the remaining flour as

needed. Butter a large bowl and transfer the dough to it. Turn the dough to coat with

the butter. Cover loosely and let rise in a warm place for 1-1/4 to 1-3/4 hours or until

it doubles in size. Punch down the dough; divide into 24 pieces. Cover and let rest for

10 minutes. Shape each piece into a ball. Place balls, smooth side up, in 3 lightly greased

9-inch round baking pans. Cover and let rise for 30 to 45 minutes more or until doubled in size.
Preheat the oven to 375-degrees. Brush the rolls with a little additional buttermilk; sprinkle

with the wheat germ if using. Bake 10 minutes or until golden brown. Makes 24 rolls.
Prep Time: 45 minutes, Rising Time: 1-3/4 hours, and Cooking Time: 10 minutes.

Blueberry Muffins

1 cup sugar

1/2 cup butter

1 egg, beaten

2 cups flour

2 teaspoons baking powder

1 cup whole blueberries

In large bowl cream together butter and sugar. In small bowl mix together

flour and baking powder. Add to creamed mixture and gently stir in blueberries.

Spoon batter into well-greased muffin tins or use paper liners. Note: The dough will be

dry and crumbly. DO NOT ADD ANY LIQUID. Since muffins don't rise, completely fill

muffin tins. Bake for 20 to 25 minutes at 250-degrees. Makes 10 to 12 muffins.

Fresh Apple Bread

1 cup flour

1/2 teaspoon salt

1 cup plus 3 tablespoons sugar

2 cups apples, chopped (raw)

1/2 teaspoon vanilla

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 cup shortening

2 eggs

1-1/2 tablespoon evaporated milk

1 cup chopped nuts (optional)

In small-size bowl sift the flour, baking soda, and salt. Set aside. In large bowl cream the shortening and 1-cup sugar. Add eggs. Mix well. Add flour mixture a little at a time. Add apple,. milk, and vanilla; mix well. Stir in nuts; pour into greased ;loaf pan. Combine remaining sugar with cinnamon; sprinkle over batter. Bake at 350-degrees for 1 hour.

Cinnamon Rolls

1 (1 pound) loaf frozen bread dough, thawed

3 tablespoons margarine, melted

1/3 cup sugar

2 teaspoons ground cinnamon

1 teaspoon grated lemon peel

1/2 cup raisins

Glaze:

1/2 cup confectioners’ sugar

2 tablespoons lemon juice

On a lightly-floured surface, roll the dough into a 10 x 14-inch rectangle. Brush with melted margarine. In a small bowl combine sugar, cinnamon, and lemon peel; sprinkle evenly over margarine. Sprinkle with the raisins. Starting from the long side, roll the dough up tightly; seal the seams. Slice into 12 rolls. (I use dental floss for a great slice) Place in a greased 7 x 11 x 2-inch baking pan. Cover; let rise until double, about 45 minutes. Bake in a preheated 350-degree oven for 25 to 30 minutes. To make the glaze: In a small bowl combine the confectioners’ sugar and lemon juice and brush over the tops of rolls. Makes 12 rolls.

Applesauce Nut Bread

2 cups flour

3/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1 egg, lightly beaten

1 cup applesauce

2 tablespoons shortening, melted

1 cup nuts, chopped

Preheat the oven to 350-degrees. In a large bowl sift together the flour, sugar, baking powder, salt, baking soda, and cinnamon; set aside. In another large bowl, combine the egg, applesauce, and melted shortening. Blend well. Gradually stir in flour mixture and blend well. Stir in the nuts. Grease an 8 x 4-inch loaf pan. Pour batter into prepared pan. Bake for 1 hour or until test done. Cool in pan 10 minutes. Invert onto a wire rack and cool completely.

Whole Wheat Blueberry Muffins

1 cup white flour

1 cup whole wheat flour

1/2 cup oatmeal, regular or quick

2 teaspoons baking powder

1/2 teaspoon salt

1 cup packed brown sugar

1 teaspoon cinnamon

2 eggs, beaten

1 cup orange juice

1/2 cup butter, melted

1 cup blueberries, fresh or unthawed frozen

In a large bowl combine the flours, baking powder, salt, brown sugar and cinnamon. Mix well. Add beaten eggs, orange juice, butter and blueberries. Mix only enough to moisten completely. Line muffin tins with paper cups and fill almost to the top. Sprinkle with additional sugar and cinnamon or oatmeal. Bake in a preheated 375-degree oven for 20 to 25 minutes or until center springs back when lightly touched. Yields: 18 muffins to 24 depending on size.

Orange Nut Bread

2-1/2 cups flour

1 cup sugar

3-1/2 teaspoons baking powder

3 tablespoons salad oil

1 teaspoon salt

3-3/4 cup milk

1 egg

1 cup nuts, finely chopped

4 teaspoons grated orange peel

3/4 cup orange juice

In a large bowl combine all of the ingredients together and mix with an electric mixer at medium speed for 1/2 minutes. Lightly grease one 9 x 6 x 3-inch loaf pan or two 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans. Bake in a preheated 350-degree oven for 55 to 65 minutes or until test done.

Zucchini Nut Loaf

1 cup grated zucchini

1 cup sugar

1 egg

1/2 cup vegetable oil

1-1/2 cup flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon finely shredded lemon peel

1/2 cup walnuts chopped

In a large mixing bowl, beat together zucchini, sugar, and egg. Add the oil; mix well. In another bowl combine the flour, cinnamon, baking soda, nutmeg, baking powder, lemon peel, and salt. Mix well. Gradually stir into zucchini mixture. Mix well. Fold in the nuts. Pour into a greased 8-1/2 inch loaf pan. Bake in a preheated oven at 325-degrees until done, about 60 to 65 minutes. Cool in pan on a wire rack. When cooled wrap and store in refrigerator overnight before slicing.

This bread freezes well if wrapped tightly.

Strawberry Bread

1/2 cup margarine

1 cup sugar

1/2 teaspoon almond extract

1-1/2 cups fresh or 1 (10-ounce) package frozen strawberries

2 eggs, separated

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

In a large bowl blend margarine, sugar, and almond extract until smooth. Add 2 egg yolks and combine thoroughly. Add the dry ingredients alternately with strawberries to the creamed mixture. Beat two egg whites until very stiff and gently fold in to mixture. Preheat oven to 350-degrees and bake for 1 hour in loaf pan.

Sunflower Bread (Bread Machine)

1 package yeast

2-3/4 cups whole-grain wheat flour

1/4 cup oats

1/2 cup sunflower seeds

1 teaspoon salt

1 tablespoon sugar

1 tablespoon corn oil

1-1/2 cups water

2 tablespoons molasses

1 tablespoon vital wheat gluten

Combine all of the ingredients into your bread machine in the order listed by your manufacturer. Use the standard white bread setting and bake until cycle is complete. Note: Make sure your water is at room temperature and your seeds have no shells. Serves: 6 at 336 calories per serving.

Peanut Butter-Chocolate Chip Muffins

2/3 cup peanut butter

2 tablespoons margarine, melted

3/4 cup sugar

2 eggs

1-1/2 teaspoon vanilla

1-1/2 cups flour

1-1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup milk

1 cup (6-ounces) chocolate chips

Preheat the oven to 350-degrees. In a large bowl, combine the peanut butter and margarine until well blended. Mix in sugar, eggs, and vanilla. Combine flour with baking powder and baking soda. Add to peanut butter mixture along with milk and chocolate chips. Mix well. Spoon into 12 lined muffin tins. Bake for 20 to 25 minutes or until muffins spring back when touched lightly in the center.

Funnel Cakes

1-1/4 cups flour

2 tablespoons sugar

1 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

1 large egg

3/4 cup milk

In a large bowl combine all of the ingredients together and mix well. Preheat electric skillet to 375-degrees and fill 1/3 full with corn oil. Using a funnel, hold finger over the whole. Use 1/4-cup batter per funnel cake. Swirl batter, from center out, to form a “snaking” cake. Fry, turning once, 1 to 2 minutes per side. Sprinkle with sugar, or syrup for breakfast. Serves 6 at 143 calories per serving.

Lemon Poppy Seed Bread

1 box yellow cake mix

1 (3-ounce) package lemon pudding mix

1-1/2 teaspoon lemon extract

1/2 cup vegetable oil

4 eggs

3/4 cup cold water

2-1/2 teaspoon poppy seeds, mixed with ¼-cup hot water (set aside)

In a large bowl mix all the ingredients in the order listed. Pour mixture into 2 (5 x 9 x 3-inch) pans. Bake in a preheated 325-degree oven for 35 minutes or until center is done. Slice when cooled.

Buttermilk Rolls

2 packages yeast

3 tablespoons sugar

4-1/2 cups flour

1 teaspoon salt

1/2 teaspoon baking soda

1-1/2 cups corn oil

3 tablespoons margarine, melted

Combine yeast, 1/4-cup lukewarm water and 1-tablespoon sugar in large bowl. Stir until yeast is dissolved. Set aside. Sift flour, salt and soda together. Heat buttermilk over low heat until lukewarm; combine with yeast mixture. Add remaining sugar and corn oil; mix well. Add flour mixture, 2 cups at a time; mix well. Let stand 10 minutes; knead for 5 minutes. Shape into rolls; place on greased pans. Brush tops with melted margarine. Let rise for 30 minutes. Bake in preheated 400-degree oven for 8 to 10 minutes or until done. Yield: 2 to 3 dozen.

Chocolate-Walnut-Date Loaf

1 (6-ounce) package semisweet chocolate morsels

1/4 cup butter or shortening

1/3 cup sugar

1 cup pitted dates, sliced

1 egg, beaten

1 teaspoon vanilla

3/4 cup milk

2-3/4 cups sifted all-purpose flour

1-1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup coarsely chopped walnuts

In double boiler melt chocolate and butter over hot water. Add sugar and mix well. Set aside to cool. Pour 3/4-cup boiling water over dates; cool. Stir egg and vanilla into cooled chocolate mixture. Add milk and dates with water. In a medium-sized bowl sift the flour, salt, baking powder, and baking soda together. Add to chocolate mixture and stir until flour is moistened. Add walnuts and mix lightly. Turn into greased 9 x 5 x 3-inch loaf pan. Let stand for 20 minutes. Bake at 350-degrees for 1 hour and 5 minutes to 1 hour 15 minutes or until toothpick inserted inserted in center comes out clean. Cool for 5 to 10 minutes; turn out onto wire rack. Cool completely.

Cheddar Dill Muffins

2 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

2 tablespoons sugar

1/4 cup finely chopped dill

1 egg

1 cup plain yogurt

1/2 cup milk

3 tablespoons butter, melted

1/2 cup grated sharp Cheddar cheese

In large bowl sift the flour with baking powder, salt, and sugar. Stir in dill. Combine egg, yogurt, milk, and melted butter in small bowl and mix until well blended. Gently stir liquid mixture into flour mixture just until blended. Fold in grated cheese. Fill buttered muffin tins 3/4 full. Bake in a preheated 400-degree oven for 20 to 25 minutes. Makes 12 to 15 large muffins.

These pancakes are full of chopped fresh apples.

Serve these with melted butter and brown sugar or hot syrup.

Apple Griddle Cakes

2 cups all-purpose flour (sift before measuring)

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/4 cup sugar

2 eggs

2 cups buttermilk

1/2 teaspoon vanilla

2 medium-sized cooking apples (Winesaps or Jonathans)

In a large bowl sift the flour again with the baking powder, baking soda, salt, and sugar. In a large bowl beat eggs until thick and lemon colored. Blend in the buttermilk and vanilla. Add the dry ingredients and stir until smooth. Peel, core and slice thin the apples, chop coarsely. Fold apples into the batter. Drop batter by spoonfuls onto a well-greased hot griddle. Bake until brown and bubbly, turn and brown the other side. Makes about two dozen 4-inch cakes. Enough for 4 to 6 people.

Monkey Bread

1 cup milk

1/2 cup sugar

1 teaspoon salt

1 cup butter, melted

1 package yeast

1 egg

4 cups all-purpose flour

In medium-sized saucepan scald the milk. Stir in the sugar, salt and 1/2-cup butter. Cool to lukewarm. Place 1/4-cup cup warm water in large heated bowl; add yeast, stirring until dissolved. Add milk mixture, egg, and 1/2 of the flour. Beat until smooth. Add remaining flour to form stiff batter. Cover loosely and refrigerate for 2 hours. Divide dough into 24 pieces; dip each piece into remaining melted butter. Place 12 pieces in well-greased tube pan; arrange the remaining pieces over the top. Let rise, covered, in a warm place until doubled in size. Bake at 375-degrees for 40 minutes.

Cherry Nut Muffins

2 sticks margarine

2 cups sugar

3 eggs

1 tablespoon vanilla

1 tablespoon almond flavor

1 pint sour cream

1 tablespoon baking soda

1/2 tablespoon salt

3 cups all-purpose flour

1-1/2 cups walnuts, chopped

1 (10-ounce) jar maraschino cherries

In large bowl cream margarine, sugar and eggs together. Add vanilla, almond

flavor, baking soda and salt. Mix until blended. Then add sour cream, blend and

add the flour. Pour into muffin cups 2/3 full. Bake at 350-degrees for 25 to 35 minutes or until brown.

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Easy Pineapple Rolls

1 can (8-ounces) crushed pineapple, drained

1/4 cup brown sugar

2 tablespoons margarine

1 package (10-ounces) refrigerated flaky buttermilk biscuits

Preheat oven to 400-degrees.

Combine the pineapple, brown sugar and margarine in a small saucepan. Heat over low,

stirring constantly, until margarine melts and mixture is hot. Remove from heat. Spoon 1

tablespoon into each of 10 medium muffin cups. Place 1 biscuit in each muffin cup. Bake

at 400-degrees for 12 minutes or until golden. Loosen the biscuit with a knife. Turn out

onto a large serving plate.

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Flour Tortillas

2 cups flour

1 teaspoon salt

1 teaspoon baking powder

2 tablespoons shortening

In a large bowl combine the flour, salt and baking powder. Cut in the shortening until mixture resembles cornmeal. Gradually add 1/2 to 3/4-cup warm water. Mix until dough forms a ball. Knead 15 to 20 times. Let stand 15 minutes. For 10-inch tortillas divide the dough into 8 portions. Shape into a ball on a lightly floured surface, roll into 10-inch circles. Cook in a large skillet, ungreased at medium heat. For about 25 seconds or until puffy and light brown. Turn and cook about 25 seconds or until edges curl slightly. Fill with your favorite taco filling and enjoy!

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Cinnamon Nut Coffee Cake

1 cup flour

1/2 cup sugar

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup milk

1 egg, beaten

4 tablespoons, shortening, melted

1 cup pecans, chopped

Cinnamon and sugar

In a large mixing bowl, combine the flour, sugar, salt, cinnamon, and baking powder. Mix well. Add the milk and egg, mix well. Add the shortening and mix thoroughly. Pour the batter in a greased shallow pan, approximately 11 x 7-1/2 inches or 9 x9-inches. Cover thickly with chopped nuts and cinnamon sugar. Bake at 375-degrees for 25 minutes.

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Lemon-Peppered Cracklin Bread

1 (13-ounce) package hot roll mix

1 egg

1/2 cup butter, melted

1/2 teaspoon onion flakes

1-1/2 teaspoons lemon-pepper seasoning

2 cups French fried pork rinds, cracklings, finely crushed

Prepare the hot roll mix with egg as directed on package. Let rise in a warm, draft-free place for 20 to 30 minutes. Punch down and roll to about a 16 x 13-inch rectangle. In another bowl, combine the next three ingredients and mix well. Brush the mixture on the rectangle, reserving 2-tablespoons. Sprinkle cracklings on dough, reserving 2-tablespoons. Roll up the dough tightly and pinch to seal. Stretch to about 22-inches in length and coil in a well greased 1-1/2 or 2 quart casserole. Pour the reserved butter over top and sprinkle with the reserved cracklings. Let rise in a warm, draft-free place for 30 minutes or until light. Bake at 350-degrees, approximately one hour. Turn out; serve hot or cold.

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Best Ever Nut Crunch Muffins

1-1/2 cups unbleached all-purpose flour

1/2 cup sugar

1/4 cup cornmeal

1/4 cup wheat germ

2 tablespoons baking powder

1/2 teaspoon salt

1-1/2 cups unprocessed bran

1/2 cup granola

2 cups buttermilk

1-1/2 tablespoons crunchy peanut butter

2-1/2 tablespoons vegetable oil

2 eggs, beaten

Combine the first 6 ingredients in a large mixing bowl; mix well and set aside. In a large bowl, combine the bran, granola, and buttermilk; mix well, and soak 5 minutes. Add the peanut butter, vegetable oil, and eggs, mixing well. Make a well in the center of the dry ingredients; pour in liquid ingredients. Stir just until moistened. Fill greased muffin pans two-thirds full. Bake at 400-degrees for 25 minutes. Remove from pan immediately. Yield: about 2 dozen.

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Oatmeal Pancakes

Recipe Submitted: Thank you Joan!

Source: Personal Collection

1-1/2 cups rolled oats

2 cups buttermilk

1/2 cup sifted flour

1 teaspoon sugar

1 teaspoon salt

1 teaspoon soda

2 eggs, beaten

Mix oats and buttermilk and then beat in remaining ingredients.

This recipe makes a thin batter. Makes twelve four inch pancakes.

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Crispy Corn Sticks

1 cup cornmeal

1/4 teaspoon salt

1/4 teaspoon baking soda

3 tablespoons vegetable oil

1 cup buttermilk

1 or 2 tablespoons light corn syrup

In a large mixing bowl sift together the cornmeal, salt, and baking soda.

Add the oil; and mix well. Add the buttermilk and syrup; mix well. Fill well-

greased corn stick pans. Bake at 400-degrees for 30 minutes. Makes 8 corn sticks.

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Homemade Onion Bread

Recipe Submitted: Thanks Joan!

Source: Personal Collection.

2 cups water

1 package dry onion soup mix

2 tablespoons sugar

1 teaspoon salt

2 tablespoons Parmesan cheese, grated

2 tablespoons shortening

Simmer water and onion soup mix for ten minutes. Add sugar, salt, cheese and shortening. Remove from heat and let cool to lukewarm. Dissolve one package dry yeast in 1/4-cup warm water. Mix soup and yeast mixtures. Gradually stir in 5-1/2 to 6 cups flour for a dough that can be kneaded. Knead until smooth. Let raise in a bowl until doubled. Turn out onto floured board and punch down. Divide in half. Shape in loaves for a 9 x 5 x 3 inch loaf pan. Let raise until double. Bake at 400° for 30 to 40 minutes or until brown.

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Blueberry Coffee Cake

1 egg, lightly beaten

10 tablespoons sugar, divided

1-1/4 cups flour

2 teaspoons salt

1/2 cup milk

3 tablespoons margarine, melted

1 cup fresh blueberries

1 tablespoon margarine, melted

In a large bowl combine the egg and 8-tablespoons sugar. Blend well. In a separate bowl, sift together the flour, baking powder, and salt. Alternately add the flour and milk to the egg mixture. Beat well after each addition. Stir in 3-tablespoons melted margarine. Fold in the blueberries. Turn the batter into a greased 8-inch baking pan. Sprinkle with the remaining 2-tablespoons sugar. Cover the pan and refrigerate overnight. Preheat the oven to 350-degrees. Bake for 35 minutes or until the top springs back when lightly touched. Brush the top with the remaining margarine. Cool in the pan on a wire rack.

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Cream Cheese Filled French Toast

Thank you Cls2play

I put a bit of vanilla in with the egg and milk mixture. Spread softened cream cheese on a slice of bread and cover with another slice of bread, to make a sandwich. Press edges together. Dip sandwich to coat thoroughly on both sides & cook as you normally would regular French toast.

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Cinnamon French Toast with Apricot Sauce

For the French toast:

4 large egg whites

2 large eggs, lightly beaten

1 cup low-fat (1% milkfat) milk

1 tablespoon firmly packed light brown sugar

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

8 slices French bread, 1-inch thick, or day-old

Home-style white bread

1 tablespoon margarine or butter

For the apricot sauce:

1 can (5-1/2 ounces) apricot nectar

2 teaspoons cornstarch

1 tablespoon firmly packed light brown sugar

1 teaspoon lemon juice

1/4 teaspoon grated lemon juice

To make the French toast, in a shallow bowl, combine egg, egg whites, 1-tablespoon brown sugar, milk, vanilla, nutmeg and cinnamon. Dip half of the bread slices into egg mixture, letting them soak about 30 seconds on each side. In a nonstick skillet, melt half the butter over moderate heat. Add soaked bread. Cook for 3 minutes on each side or until golden. Repeat with the remaining butter.

Meanwhile to prepare the apricot sauce, in a small saucepan, whisk together the apricot nectar and cornstarch. Whisk in 1-tablespoon brown sugar, lemon juice, and lemon rind. Bring to a boil over moderate heat, whisking constantly. Cook and whisk for 2 minutes or until mixture is thickened. Serve over the French Toast. Makes 8 servings.

Prep Time: 15 minutes, Cooking Time: 13 minutes

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Dieters Muffins

1 cup flour

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

5 egg whites

3 tablespoons sugar

1 teaspoon cream of tartar

1 teaspoon grated orange peel

1/4 teaspoon almond flavoring

Sift flour, baking powder, salt and cinnamon together; set aside. Add 5-tablespoons water to egg whites; beat until just stiff. Beat in sugar. Fold dry ingredients lightly into egg whites; beat in cream of tartar. Add orange peel and flavoring. Fill greased muffin tins full. Bake at 375-degrees until golden brown. Yield: 16 servings/36 calories per serving.

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Corn Bread Deluxe

1 (6 to 8 ounce) package corn bread mix

1 cup drained whole kernel corn

3 tablespoons shortening

Prepare corn bread according to package directions. Add corn; mix well. Melt shortening in pan; pour corn bread mixture into shortening. Bake at 450-degrees for 40 minutes or until browned. Cut into squares and serve hot. Yield: 4 to 6 servings.

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Pineapple Pecan Quick Bread

2 cups sugar

1 cup margarine or butter, softened

4 eggs

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 to 2 tablespoons grated lemon peel

1/2 teaspoon lemon or pineapple extract

1/2 cup chopped pecans

20 ounce can crushed pineapple, drained (reserve 3 tablespoons liquid)

Glaze:

1/2 cup sugar

3 tablespoons reserved pineapple liquid

1/2 teaspoon vanilla

Preheat oven to 350-degrees. Grease and flour two 8' x 4'-inch or 9' X 5'-inch loaf pans. In large bowl, cream sugar and margarine until light and fluffy. Add eggs, one at a time, beating well after each. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, baking powder, salt, buttermilk, lemon peel, and lemon extract; mix until smooth. Stir in pecans and pineapple. Pour into prepared pans.

Bake at 350-degrees for 50 to 65 minutes or until toothpick inserted in the center comes out clean.

In small bowl, blend all glaze ingredients, spoon over hot bread. Cool 10 minutes; remove from pans. Cool completely. Store in refrigerator.

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The Annunciation Greek Orthodox Church brings us this wonderful recipe for the Lent Season to us with permission from Fr. Nicholas J. Verdaris. For more recipes, history, or prayers please visit their site at: Ortodoxchurch.com

Easter Egg Bread

2 cups sugar

1-1/2 cups milk

1 cup butter or margarine

3 (1/4-ounce) envelopes active dry yeast

1 tablespoon all-purpose flour

1 teaspoon sugar

6 large, eggs lightly beaten

9 cups all-purpose flour

2 hard-cooked eggs, unshelled and dyed

1 large egg, lightly beaten

Sesame seeds

Combine first 3 ingredients in a large saucepan; cook over medium heat until butter melts. Cool milk mixture to 105 to 115. Combine yeast and next 3 ingredients in a large bowl, let stand 5 minutes. Stir in 6 lightly beaten eggs. Gradually add 9 cups flour alternately with milk mixture, stirring well. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour. Punch dough down, and divide in half, divide each half into 3 portions. Shape each portion into a 2 1/2 -foot rope. Pinch 3 ropes together at 1 end to seal, braid ropes. Place braid on a lightly greased baking sheet, and shape into a circle. Place 1 hard cooked egg where braids meet, shaping dough around egg. Repeat procedure with remaining 3 ropes of dough. Cover braids, and let rise in warm place (85 degrees), free from drafts, 30 minutes. Brush bread with 1 beaten egg, and sprinkle with sesame seeds. Bake at 350 degrees for 30 minutes or until golden brown. Yield: 2 loaves.

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Orange Sesame Muffins

1 cup all-purpose flour

1/2 cup whole wheat flour

1/4 cup sesame seeds

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup orange yogurt

1/2 cup honey

1/4 cup oil

1 egg, beaten

1 teaspoon grated orange peel, optional (I use it)

1 tablespoon sesame seeds

Combine the flours in a medium-sized bowl with ¼-cup sesame seeds, baking powder, and salt. In a small bowl, combine the yogurt, honey, oil, egg and orange rind, if using. Stir into the dry ingredients, just until blended. Spoon the batter into 12 paper lined or greased muffin cups. Sprinkle with the remaining 1-tablespoon sesame seeds. Bake at 375-degrees for 12 to 15 minutes or until test done. (A toothpick should come out clean). Remove from oven and cool slightly before removing from the pan. Muffins should be served warm for best result. Makes: 12 muffins at 175 calories per serving.

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Apricot Bread

1 cup dried apricots, chopped

1 cup sugar

2 tablespoon butter

1 egg

2 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 cup orange juice

1/2 cup nuts

In a small bowl soak the apricots in warm water for about 1 hour. Drain. In a large bowl combine all of the ingredients together, adding the apricots last. Mix well. Pour mixture into a loaf pan. Bake at 350-degrees for 1 hour or until test done.

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Cheese Waffles

3 eggs, separated

2 cups milk

1/2 cup butter, melted

3 cups sifted flour

3 tablespoons sugar

1-1/2 tablespoon baking powder

Salt and pepper, to taste

1-1/4 cup cheese, grated

In a mixing bow, beat the egg yolks; stir into milk. Add melted butter; mix well. Stir in the next 3 ingredients; blend well. Season with salt and pepper. Add the cheese, stirring just enough to mix. Fold in stiffly beaten egg whites. Bake in hot waffle iron until golden brown. Serve hot. Serves: 10 to 12.

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Cinna-Cluster Bread

2 cups Post Cinna-Cluster Raisin Bran cereal, divided

1-1/4 cup milk

1/4 cup butter, melted, divided

1 egg

3/4 cup sugar plus 1 tablespoon sugar, divided

2 cups flour

1 tablespoon baking powder

1/2 teaspoon ground cinnamon

In a medium-sized bowl combine the cereal, milk, and 2-tablespoons of butter. Mix well. Let stand for 1 minute. Add the egg and 3/4 cup sugar. Mix well. Add the flour, baking powder and cinnamon. Stir to mix well. Spread the batter in a greased 9 x 5-inch loaf pan. In a small bowl combine the remaining 2-tablespoons butter and 1-tablespoon sugar and 1/2-cup. Mix well. Sprinkle the batter over the batter and gently press in. Bake 350-degrees for 50 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes. Remove from pan. Cool in wire rack. Serves 12.

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Blueberry Muffins 2

1 cup blueberries

1 cup milk or fruit juice

1 egg

2 tablespoon canola oil

2 cup flour

2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cream of tartar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

In a large mixing bowl beat together the milk (or fruit juice), canola oil and egg. Add the remaining ingredients, except for the blueberries. Mix well. Gently fold in the blueberries. Fill greased muffin tins 2/3 full. Bake at 400-degrees for 20-25 minutes until brown. Yield – 1 dozen. Diabetic Friendly.

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Baking Powder Biscuits

2 cups flour

1/2 teaspoon salt

4 teaspoons baking powder

1/2 teaspoon cream of tartar

2 teaspoons sugar

1/2 cup shortening, softened

2/3 cup milk

In a large bowl sift the dry ingredients together. Cut in the shortening. Add the milk and mix the dough just until it sticks together. On a floured board roll out dough about 1/2-inch thick and cut with biscuit cutter. Place on greased baking sheet. Bake in a preheated 400-degree oven for 10 to 12 minutes or until light brown.

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Zucchini Muffins

1/2 cup whole-wheat flour

1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

1 egg white

1/2 cup skim milk

1 tablespoon butter or margarine, melted

1/2 cup zucchini, grated

In large bowl combine dry ingredients. Set aside. In medium-sized bowl beat egg white until foamy. Add milk and melted butter to the egg. Mix well. Add the liquid ingredients and zucchini to dry ingredients. Stir just enough to moisten. Spray muffin tins with nonstick cooking spray and fill each cavity 3/4 full. Bake 15 to 20 minutes at 350-degrees. Makes 8 muffins.

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Banana Bread 2

1 cup sugar

1/2 cup shortening

2 eggs

1-1/3 cup mashed bananas

2-1/2 cups flour

1 teaspoon baking soda

1/2 cup nuts

In large bowl cream the sugar and shortening thoroughly. Add eggs and mashed bananas. Stir in flour and baking soda; mix well. Add in the nuts, if desired. Bake in ungreased loaf pan for 350-degrees for approximately 1 hour.

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Aloha Banana Bread

2 cups all-purpose flour, sifted

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter

1 cup sugar

2 eggs

1 cup ripe bananas, mashed

1 tablespoon orange rind, grated

1/4 cup milk

1 teaspoon vanilla

1/2 teaspoon almond extract

1 cup coconut, finely chopped

1/2 cup nuts, chopped

In a large mixing bowl cream the butter and sugar together. Add the eggs and beat well. Add the baking soda, salt and bananas. Beat until well blended. Add the milk alternately with the flour. Add the extract and orange rind. Gradually stir in the coconut and nuts. Bake in a greased loaf pan at 350-degrees for 1 hour or until test done.

Sweet Orange Muffins
3/4 cup cooking oil
1 cup sugar
2 eggs
1 1/2 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1/4 cup fresh orange juice
1 tablespoons grated orange rind

In a large mixing bowl, combine the oil, sugar and eggs. Mix well. Add the remaining ingredients. Blend. Pour the batter into greased muffin. Bake at 350-degrees for 10 to 15 minutes.

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Corn Bread Stuffing Thanks Joan!
1/2 cup butter or margarine
1-1/2 cups celery, chopped
1 teaspoon salt
1 cup onion, chopped
1/4 teaspoon pepper
1/4 cup parsley, chopped
1/2 teaspoon dried sage leaves
1 package (8-ounce) corn bread stuffing
1/2 cup chicken broth
1/2 teaspoon dried thyme leaves

Melt the butter in a large skillet, sauté the celery and onion for 5 minutes. Remove from heat; add the remaining ingredients. Mix well. Stuffing Balls: With hands, form mixture into balls, using 1/2 cup for each. Arrange in greased shallow baking dish. Brush with 1/4 cup melted butter. Bake, covered with chicken, 1/2 hour. Bake, uncovered, 15 minutes.

This bread is a great gift giving idea as well as serving for the holidays. If giving for a gift, be sure to include the recipe. You may want to make a note, the bread recipes freeze well or you can keep in the refrigerator for 7 to 10 days. Joan

Sour Cream Nut Bread Thanks Joan!
1 cup brown sugar
1 well beaten egg
1 cup dairy sour cream
1 teaspoon soda
1-1/2 cups flour
1/4 teaspoon salt
1 cup pecans or walnut meats

Mix sugar, egg and sour cream. Add sifted dry ingredients and mix well. Stir in nuts. Pour into a greased loaf pan (7' by 5'). Bake at 350° for 1 hour.

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Coconut-Molasses Muffins
1/2 cup shortening
1/4 cup sugar
1 egg
1/2 cup molasses
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
2/3 cup milk
1 cup flaked coconut

In a large bowl cream the shortening; add the sugar, beating until light and fluffy. Add egg and molasses, beating well. In another bowl, combine flour, baking powder, salt, and ginger; gradually stir into the creamed mixture alternately with milk, beginning and ending with flour mixture. Gently fold in the coconut. Spoon into well-greased muffin pans, filling two-thirds full. Bake at 375-degrees for 25 minutes. Serve warm or at room temperature. Yield: about 1-1/2 dozen.

Hello Linda, Ann here, I found a pumpkin bread that has Fresh Pumpkin in it. I made it a few days ago it was really wonderful. I know everyone will enjoy it.......Ann in Charlestown R, I.

Pumpkin Bread 2 Thanks Ann!
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla
3 cups shredder fresh pumpkin
1 cup toasted pumpkin seeds

Preheat over to 325 degrees, Sift the flour, cinnamon, baking soda, baking powder, and salt together. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into 2 greased and floured loaf pans. Bake for 1 hour and 15 minutes. At this point a knife inserted in the middle of the loaf should come out clean. cool for 15 minutes and turn out onto a cooling rack.
Tip: I grated the pumpkin in my food processor, fast and easy.

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Cheesy Pretzel Rolls
1 (16-ounce) package hot roll mix with yeast packet
1/2 cup sharp Cheddar cheese, shredded
1 cup hot water (120-degrees to 130-degrees)
1 large egg
2 tablespoons butter, softened
1 large egg, slightly beaten
Kosher salt, sesame seeds, or poppy seeds (optional)

In a large bowl combine the hot roll mix, yeast, and cheese; add the water, 1egg and butter. Stir the mixture until well blended. Turn the dough out onto a lightly floured surface and knead for 5 minutes or until smooth. Cover the dough and let rest for 5 minutes. Cut the dough into 24 pieces; roll each piece on a lightly floured surface to a 9-inch rope. Twist into a pretzel shape. Place on a lightly greased baking pan. Brush with the beaten egg and then sprinkle with the salt, sesame seeds, or poppy seeds if desired. Bake at 400-degrees for 12 to 14 minutes or until golden brown. Serve warm.

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Mexican Corn Bread
2-1/4 cups cornbread mix
3 tablespoons sugar
1/2 cups vegetable oil
3 eggs, beaten
1 (8-1/2 ounce) cream style corn
1-1/2 cup longhorn cheese, shredded
1 large onion, grated
For hot: 1 can jalapenos sliced
For mild: 1 can green chilies, diced

Preheat oven to 450-degrees. In a large bowl combine all ingredients and mix well. Heat a well-greased 13 x 9 x 2-inch pan in oven 3 minutes or until very hot. Pour batter in hot pan. Bake at 450-degrees for 20 minutes or until golden brown.

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Strawberry Muffins
8 ounces fresh strawberries, washed and hulled
1 cup sugar
1-3/4 cup flour
1-1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, lightly beaten
1/2 cup plus 2-tablespoons vegetable oil
1/2 cup pecans, chopped

In a small bowl mash the strawberries and 2-tablespoons sugar. Set aside. In a large bowl combine the flour, remaining sugar, cinnamon, baking soda and salt. Mix well. Mix in the eggs and oil. Add strawberries and pecans; mix well. Preheat oven to 375-degrees. Line muffin cups or grease. Bake at 375-degrees for 20 to 25 minutes or until set in center. If using large muffin cups, bake 10 minutes longer. Yields: 12 regular muffins or 6 large muffins.

This is from Jonesboro, Georgia cookbook ' I'Gone With the wind ' I hope you will like this recipe. Thanks, Frances T. from Stone Mountain, Georgia

Sweet Potato Biscuits Thanks, Frances T
2 cups flour, sifted
2 cups of boiled, mashed sweet potatoes
2 tablespoons butter
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon soda
buttermilk

Sift the dry ingredients. Mix in sweet potatoes and butter. Add buttermilk until right consistency
Roll out on floured surface and bake at 425-degrees for 10 minutes---until light brown.

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Nutty Crescents
1/2 cup lukewarm water (105 to 115-degrees
1 package active dry yeast
1/4 cup sugar
3 large egg whites
1 large egg
1/2 cup low-fat (1% milkfat) milk
3 tablespoons butter or margarine, melted
1/2 teaspoon salt
4-1/4 to 4-3/4 cups all-purpose flour
1 tablespoon water
1/3 cup finely chopped pecans, toasted
1 tablespoon sugar (optional)

In a large bowl, combine the 1/2-cup water, the yeast, and 1 tablespoon of the sugar. Let stand for 10 minutes or until foamy. Stir in another 3 tablespoons of the sugar, 2 egg whites, the egg, milk, butter, and salt. Using a wooden spoon, beat in enough of the floor, 1-cup at a time, to make a soft dough.
Knead the dough on a lightly floured surface for 6 to 8 minutes or until smooth and elastic, adding only as much of the remaining flour as needed. Transfer the dough to a large buttered bowl, turning to coat with the butter. Cover loosely and let rise in a warm place for 1 to 1-1/2 hours or until doubled in size.
Punch down the dough; divide in half. Cover and let rest for 10 minutes. Roll each half into a 12-inch circle. In a small bowl, combine the remaining 1 egg white and the 1-tablespoon water; brush half of the pecans and half of the 1-tablespoon sugar (if using). Cut each circle into 12 wedges. Starting at the wide end of each wedge, roll toward point. Place, points down, on a lightly greased baking sheets. Cover; let rise for 20 to 35 minutes or until doubled. Preheat oven to 375-degrees. Bake for 12 to 15 minutes or until golden. Serve warm or cool. Makes 24 rolls.

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A great thing about this recipe is that you can make it the day before and cover it. Place it in the refrigerator and bake the next day if you need to.

Sour Cream-Pecan Coffee Cake
1/2 cup butter
1-1/4 cup sugar
2 eggs
1 teaspoon baking soda
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
1/3 cup (packed brown sugar
1 teaspoon cinnamon

In a large bowl cream the butter and 1-cup sugar. Add eggs one at a time and beat well after each addition. In another large bowl sift all of the dry ingredients together; gradually add to the creamed mixture alternately with sour cream, beginning and ending with the flour mixture. Stir in the vanilla. Pour half the batter into a buttered deep 9 x 9-inch or 9 x 13-inch baking pan. In a small bowl combine the brown sugar, remaining sugar, cinnamon and pecans; sprinkle half the mixture over the batter in the pan. Pour remaining batter over pecan mixture; top with remaining pecan mixture. Bake in a preheated oven at 325-degrees for 30 to 35 minutes.
If you don’t have a biscuit cutter handy try rolling the dough into a rectangle; cut with a knife into squares; transfer to a baking sheet. And bake as directed.

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Buttermilk Biscuits
2 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons butter
1 cup buttermilk

In a large mixing bowl sift together the flour, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Add the buttermilk all at once. Stir until the dough clings together. Knead the dough lightly on a lightly floured board. Pat or roll the dough about 1/2-inch thick. Cut out biscuits with a floured 2-inch diameter biscuit cutter. Place on a baking sheet and brush the tops with a little buttermilk. Bake 15 to 18 minutes.
Variation:
Cheese Biscuits: Sprinkle the tops with 1-cup shredded Cheddar cheese after brushing the tops with buttermilk. Bake as directed above.

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Sour Cream Nut Bread 2
1 egg
1 cup firmly packed light brown sugar
1 cup dairy sour cream
2 cup sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup nuts, chopped

In a large mixing bowl beat the egg; add sugar and mix well. Carefully stir in the sour cream. In another bowl sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; add to creamed mixture. Stir just until moistened. Add nuts. Mix well. Pour into a greased 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan. Bake in a preheated 350-degree oven for 50 to 60 minutes. Turn out onto a wire rack to cool. Slice warm or after completely cool.

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Peach Pecan Bread

1-1/2 cups, peeled and chopped peaches

2 eggs, beaten

1/3 cup buttermilk

1/2 cup natural bran

1 teaspoon vanilla

1/2 cup firmly packed brown sugar

1/3 cup butter

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1-1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ginger, freshly grated

1/4 teaspoon nutmeg

1/2 cup ground pecans

In a medium-sized bowl, combine the peaches, eggs, milk, bran and vanilla; mix well. Set aside and let stand for 15 minutes. In a large bowl, beat together the sugar and butter until creamy. Stir in the peach mixture. In another bowl, combine all-purpose and whole-wheat flour, baking powder, baking soda and spices. Gradually beat into the peach mixture with a few light, rapid strokes, just until moistened. Stir in nuts. Spoon into well-greased 8-1/2-inch x 4-1/2-inch loaf pan. Bake in 350-degrees 45 to 50 minutes or until test done. Cool on wire rack before cutting.

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Blueberry Patch Muffins

1 cup fresh blueberries

1 tablespoon sugar, for the topping

1 teaspoon grated lemon rind

2 cups all-purpose flour, sifted

1/3 cup sugar, for the batter

3 teaspoons baking powder

1 teaspoon salt

1 egg, well beaten

1 cup milk

4 tablespoons (1/2 stick) butter or margarine, melted

Pick over the blueberries; wash and then spread on a paper towel to drain. Shake gently to dry well. Set aside. In a small bowl combine 1-tablespoon sugar and lemon rind. Mix well and set aside. In a medium bowl sift the flour, 1/3-cup sugar, baking powder, and salt. In a small bowl combine the egg, milk, and melted butter. Mix well. Add mixture all at once to the sifted flour mixture. Stir quickly and lightly just until the liquid is absorbed. Your batter will be lumpy. Gently fold in the blueberries. Spoon into 12 greased medium-sized muffin tins. Filling 2/3 full; sprinkle the reserved lemon sugar over the top of each muffin. Bake in a preheated 425-degree oven for 20 minutes or until golden brown. Remove from the pans at once. Serve hot with butter or margarine or your favorite jelly or preserves. Makes: 12 muffins.

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Magic Formula Biscuits

4 cups all-purpose pre-sifted flour

8 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable shortening

2/3 cup milk

In a large mixing bowl, combine the flour, baking powder and salt. Cut in the shortening to make fine crumbs, using pastry blender. Store in airtight container until ready to use. To make biscuits: combine 2-cups biscuit mix with milk. Knead lightly on floured board. Cut out biscuits; place on baking sheet. Bake at 450-degrees for 8 to 10 minutes or until done. Yield: 1 quart mix.

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Crunchy Cheese Biscuits

1/2 cup margarine, softened

2 cup all-purpose flour

2 cup grated cheese

2 cup rice cereal

Preheat the oven to 375-degrees. In a large bowl, combine the margarine, flour, cheese and cereal; mix well. Shape into small balls, using hands. Flatten biscuits; place on greased cookie sheet. Bake for 8 to 10 minutes or until done. Makes: 40 biscuits.

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Recipe Submitted: Here is a really good bread that my family enjoys!

This is so easy to make and sooo good! Enjoy! Susie

Fruity Irish Soda Bread Thank you Susie!

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon allspice

1/2 teaspoon salt

2 tablespoons cold unsalted butter

2 tablespoons cold vegetable shortening

1 egg, beaten

1 cup buttermilk

1/4 cup dried figs

1/4 cup dried cranberries

1/4 cup toasted walnuts

Preheat the oven to 375 degrees. In a large bowl, combine the flour, baking powder, baking soda, allspice and salt and mix well. Cut the butter and shortening into small pieces and add to the flour mixture. Using your fingers, work the cold butter and shortening into the flour mixture until it resembles coarse crumbs. Add the egg, the buttermilk, the dried fruit and the walnuts and mix into the flour mixture until it is incorporated. Turn the dough out onto a floured surface and knead gently until the dough forms a smooth ball. Shape the dough into a round loaf. Place the dough onto a lightly oiled baking sheet. Score the top of the loaf with a very sharp knife. Place the loaf in the oven and bake for 40 to 45 minutes or until golden brown. Yield: 1 loaf

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Blueberry-Orange Nut Bread

3 cups all-purpose flour, sifted

3/4 cup sugar

3 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

3 eggs

1/2 cup milk

1/2 cup butter or margarine, melted

1 tablespoon grated orange peel

2/3 cup orange juice

1 cup blueberries, fresh, frozen, or drained, canned

1/2 cup walnuts, chopped

In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl, beat together the eggs, milk, melted butter or margarine, orange peel, and juice; stir into the flour mixture just till dry ingredients are moistened. Gently fold in the blueberries and nuts. Pour the batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 350-degrees for 60 to 70 minutes. Remove from pan; cool. Wrap in foil and store overnight before cutting in slices to serve.

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Dilly Bread

2-1/2 to 3 cups flour

2 tablespoons sugar

2 to 3 teaspoons instant minced onion

2 teaspoons dill seed

1-1/4 teaspoons salt

1/4 teaspoon baking soda

1 package (1/4-ounce) active dry yeast

1 carton (8-ounces) cream-style cottage cheese

1/4 cup lukewarm water (110 to 115-degrees)

1 tablespoon butter or margarine

1 egg Butter, softened

In a large bowl, combine 1 cup flour, sugar, onion, dill seed, salt, baking soda, and yeast; mix well and set aside. In a saucepan, heat cottage cheese, water, and butter until very warm (120 to 130-degrees). Add the warm liquid and egg to flour mixture; blend on low speed of electric mixer until moistened, then beat 3 minutes at medium speed. Stir in remaining 1-1/2 to 2-cups flour by hand to form a stiff batter. Place in a greased bowl; lightly oil the top. Cover and let rise in warm, draft-free place until doubled in bulk, approximately 45 to 65 minutes. Punch down. Turn the dough into a well-greased 1-1/2 or 2-quart casserole. Cover and let rise until doubled in bulk, 30 to 45 minutes. Preheat oven to 350-degrees. Bake 35 to 40 minutes or until golden. Turn out of casserole onto a wire rack to cool. Brush bread with butter while still warm.

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Hot Cross Buns

1 package dry yeast

2 tablespoons warm water (110 to 115-degrees)

1 cup scalded milk

1/4 cup sugar

1-1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup currants

2 eggs, beaten well

4 cups sifted flour

1/2 cup butter, melted

In a small bowl, soften the yeast in the warm water. In a large bowl, combine the scalded milk, sugar, salt, cinnamon, and currants. Cool to lukewarm. Add the yeast mixture and eggs. Add 2-cups of the flour and mix well. Add the melted butter and beat well. Add the remaining flour gradually. Mix but do not knead. Place the dough in a greased bowl, turning to grease the top of the dough. Cover and chill until firm enough to handle. Divide the dough into 18 to 20 portions and shape into buns. Set aside in a warm draft free place until doubled in bulk. Place on a greased baking sheet. Bake at 400-degrees for 10 to 15 minutes. Using the Frosting below form a cross on each bun.

Frosting:

3 cups sifted confectioners’ sugar

3 tablespoons butter, melted

3 tablespoons milk

1 tablespoon vanilla extract

Combine all of the ingredients into a large bowl and mix until smooth.

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Homemade Croutons

8 to 10 slices stale bread (any kind will work)

1 stick margarine or unsalted butter

1 tablespoon garlic powder

1 tablespoon Parmesan cheese, grated

1 tablespoon dill

Cut bread into cubes. Place in a large metal bowl. In small saucepan melt butter and spices. Drizzle over bread cubes. Make sure all cubes are covered. (I use a pastry brush to cover them) Stir well. Place over rack low in the oven. Spread cubes on cookie sheet. Place under broiler for 5 minutes. Turn cubes over and cook another 5 minutes, allowing cubes to become crispy. Let cool and serve. To store, place in an airtight container in a dry place.

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Chocolate Chip Muffins

2 cups all purpose flour

1/3 cup packed brown sugar

1/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup Milk

1/2 cup melted butter

2 eggs, lightly beaten

1 teaspoon vanilla

1-1/2 cups chocolate chips

Preheat oven to 400-degrees. Line muffin tin with cupcake papers. In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in the center of the dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts. Spoon batter into muffin cups and bake 15-20 minutes. Cool 5 minutes before removing from cups.

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Bran Muffins 2

3 cups all-purpose flour

1-1/2 tablespoons baking powder

1 tablespoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

2 cups bran

4 eggs

1-1/2 cups vegetable oil

1-1/4 cups brown sugar, packed

1/4 cup molasses

3 cups grated carrots

1 cups raisins

Preheat the oven to 350-degrees. Grease and flour a 12-cup muffin tin or line with paper liners. In a large bowl, sift together the flour, baking powder, cinnamon, baking soda and salt. Mix well. Add the bran. Make a well in the center. Set aside. In another bowl, beat the eggs; add oil, sugar, and molasses; mix well. Pour the mixture into well. Stir to mix the batter until just moistened; do not over mix. Gently fold the carrots and raisin into batter. Fill the prepared muffin tins three-fourths full. Bake for 20 to 25 minutes or until muffins test done. Cool in pan on wire rack. Makes 1 dozen muffins.

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Cheery Cherry Bread

2 eggs

1 cup sugar

1 (6-ounce) jar maraschino cherries

3/4 cup nuts, chopped

1-1/4 teaspoon salt

1-1/2 cup all-purpose flour

1-1/2 teaspoon baking powder

In a large bowl, beat the eggs and sugar together. Drain the cherries, reserving juice. Add the nuts and cherries; mix well. Add the dry ingredients alternately with reserved cherry juice; mix well. Pour into a greased loaf pan. Bake at 350-degrees for 45 minutes or until done. Serves: 12.

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Pumpkin Almond Bread

1/2 cup oil

2/3 cup brown sugar

1/3 cup sugar

1 cup mashed or caned pumpkin

1 egg

1 tablespoon grated orange rind

1-1/2 cup flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ginger

1/2 cup toasted chopped or slivered almonds

In a large mixing bowl combine the first 5 ingredients and beat well. In another bowl sift together the dry ingredients. Mix the two together. Add the almonds last. Pour the batter into a greased and floured loaf pan. Bake at 350-degrees for 1 hour or until bread test done.

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Bongo Bread

2 medium bananas, peeled

2/3 cup cooking oil

2 large eggs

1-1/2 cup whole wheat flour

4 teaspoons baking powder

2 large navel oranges, peeled

2 cups sugar

3/4 cup milk

1-1/2 cups bread flour

1 teaspoon salt

Grease and flour two loaf pans. Preheat the oven to 350-degrees. Combine the bananas and orange sections into a blender container with the oil. Using the highest blender setting, blend until liquefied. The mix should measure 2-cups. If it doesn’t add more oil. Combine the fruit oil mixture with the sugar and eggs, beating with an electric mixer set at medium speed. Beat until smooth. Add the milk. Add the dry ingredients and mix at medium speed just until smooth. Don’t over beat the batter. Pour the batter into the prepared pans. Bake at 350-degrees for 50 minutes or until test done. You would test by inserting a knife into the center. It is done when the knife comes out clean. Do not over bake. The loaves should look golden. Remove the loaves from the pans and cool on their sides. Slice with a serrated knife.

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Chili Corn Bread

2/3 cup yellow cornmeal

2/3 cup unbleached flour

1 tablespoon baking powder

1 teaspoons chili powder

1 cup corn

2 ounces mild or hot green chili peppers, seeded and minced

2 scallions, minced

3 egg whites

2 tablespoons honey

1 tablespoon vegetable oil

Combine the cornmeal, flour, baking powder and chili powder in a large bowl. Add the corn, peppers and scallions. Stir to mix well. In another bowl, whisk together the egg whites, milk, honey, and oil. Pour the mixture into the dry ingredients and stir to combine. Do not over mix. Spray a 9-inch glass pie plate with nonstick spray. Spoon in the batter and level the top. Bake at 350-degrees for about 25 minutes or until bread test done.

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Zucchini Bread

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 cup walnuts or pecans, chopped

3/4 cup vegetable oil

3 cup zucchini, unpeeled & grated

3/4 cup golden raisins, optional

3 eggs

2 cups sugar

2 teaspoon vanilla

In a large bowl combine the dry ingredients. In another bowl combine the eggs, sugar, oil, vanilla and zucchini. Mix well. Add to dry ingredients along with nuts and raisins. Stir until moistened. Pour into 2 greased and floured loaf pans. Bake at 350-degrees for 50 minutes or until toothpick comes out clean. Cool 10 minutes and remove from pan.

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Rhubarb Bread

1 tablespoon lemon juice

1 cup milk

2 cups brown sugar

1/4 cup oil

1 teaspoon vanilla

1 teaspoon baking soda

1 egg

2-1/2 cups flour

3 cups rhubarb, finely diced

1 tablespoon margarine

In a large bowl combine the lemon juice and milk. Let stand for 10 to 15 minutes. Add 1-1/2 cups brown sugar, oil and egg. Beat well. Add the vanilla. Add the baking soda to the soured milk. Add the flour and milk alternately to the other ingredients. Mix well after each addition. Stir in the rhubarb. Pour the batter into 2 greased loaf pans. In a small bowl cut 1-tablespoon margarine into 1/2-cup brown sugar. Sprinkle the mixture over the top of both loaves. Bake at 325-degrees for 1 hour or until bread test done.

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This recipe is really easy and always a hit at our house!

Carmel Pull-A-parts

2 loaves Frozen Bread Dough (thawed but not raised)

1 large box Vanilla Pudding (make sure it is not instant)

1/2 cup Butter

2 Tbsp. Milk

1 cup Brown Sugar

1 tsp. Cinnamon

Grease a 9 x 13 inch pan. Tear 1 loaf of dough into pieces and place evenly in the pan. Melt the butter and add remaining ingredients. Mix until smooth. Pour over the dough in the pan. Tear the second loaf into pieces and fill in the holes. Cover and let rise. Bake at 350-degrees for 20 minutes; let stand a few minutes before removing from the pan.

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Fruity Bran Muffins

1-1/4 cups whole wheat flour

1/2 cup oat bran

1/4 cup wheat bran

2 teaspoon baking powder

1 tablespoon vegetable oil

1/4 cup honey

1 whole egg (or 2 egg whites), beaten

2/3 cup skim milk

1/2 cup unsweetened applesauce

1/2 teaspoon vanilla extract

2 medium ripe bananas, mashed

Preheat oven to 350-degrees. Grease the muffin tins. In a small bowl combine the dry ingredients and mix well. Set aside. In a large bowl, combine the oil and honey. Whisk in the egg or egg whites, milk, applesauce, and vanilla. Add the dry ingredients to the wet ingredients. Mix until just blended. Gently fold the bananas into the batter. Spoon the batter into the muffin tins. Bake until the muffins just begin to brown, about 20 to 30 minutes. Serve warm. 120 calories, 2 g fat, 23 g Carbohydrates, 18 mg Cholesterol, 71 mg sodium, 3 g fiber.

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Cinnamon Raisin Bread

1/2 cup milk

1/2 cup sugar

1-1/2 teaspoon salt

1/4 cup butter

2 packages dry yeast

1/2 cup very warm water

2 eggs, beaten

5 cups flour

1-1/2 to 2 cups raisins

Cinnamon

Scald milk. Add sugar, salt and butter. Cool to lukewarm. Dissolve yeast in water, combine with milk. Add eggs and 3 cups flour; beat very well. Beat in raisins. Gradually add flour to make moderately firm dough. Knead on lightly floured board about 5 minutes until dough is smooth and elastic and does not stick to hands. Grease surface very lightly, let rise in warm place until double in bulk, about 1 hour. Punch dough down, knead lightly once again, divide in half. Roll each half into rectangle about 9 inches wide. Sprinkle with cinnamon, roll up, lay seam side down in greased 9 x 5 inch loaf pan. Let rise again until double in bulk, about 40 minutes. Bake at 400- degrees for about 50 minutes. Makes 2 loaves.

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Cheddar Cheese Quick Bread

2 cups flour

1-1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoon dry mustard

1 cup sharp cheddar cheese, shredded

2 eggs

1 cup buttermilk

1/2 cup oil

In a large bowl combine the first 6 ingredients; mix well and set aside. In another bowl beat the milk, oil and eggs until well blended. Add to the flour mixture; mix until moist. Pour into a well greased loaf pan. Bake at 375-degrees for about 45 minutes. Cool for 10 minutes. Invert on rack and cool.

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Deluxe Buttermilk Biscuits

1 package dry yeast

2 tablespoons warm water (105 to 115-degrees)

5 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup shortening

2 cups buttermilk

Melted butter or margarine

In a small bowl dissolve the yeast in warm water, and set aside. In a large bowl combine dry ingredients; cut in shortening with pastry blender until mixture resembles coarse meal. Add yeast mixture and buttermilk to dry ingredients, and mix well. Turn dough out on a floured surface, and knead lightly 4 or 5 times. Roll the dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on greased baking sheets. Brush tops with melted butter. Bake at 400-degrees for 12 to 15 minutes. Yield: 3-1/2 dozen. Note: Wrap any leftovers in foil and freeze. To reheat, thaw to room temperature and bake in unopened foil at 350-degrees for 15 minutes or until hot, opening foil the last 5 minutes.

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Here is an old favorite that is sure to please. Rich, light, tender, almost cake-like yeast bread, yet not sweet-delicious

Old Virginia Sally Lunn

2 cups milk

1 cup shortening

2 packages active dry yeast

1/2 cup warm water (110 to 115-degrees)

3 eggs, beaten

1/4 cup sugar

2 teaspoons salt

6 cups sifted flour

In a saucepan scald the milk, add shortening to melt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add to lukewarm milk mixture. Stir in the eggs, sugar and salt. Mix well. Stir in the flour and beat thoroughly. Cover and let rise in warm, draft-free place until doubled, approximately 1 hour. Punch down. Spoon into a greased 9-inch ring mold or tube pan; let double again. Bake at 350-degrees for 50 minutes to 1 hour. Makes 16 servings.

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Brown-crusted, tender biscuits

Crusty Hot Biscuits

2-1/2 cups sifted flour

4 teaspoons baking powder

1/2 teaspoons cream of tartar

1/2 teaspoons salt

2 tablespoons sugar

1/3 cup lard

2/3 cup milk

1 egg

In a large bowl sift together the dry ingredients. Cut lard into the dry mixture to make coarse crumbs. Add the milk, then the egg. Mix with fork until dough follows fork around the bowl. Knead on a floured board five or six times. Roll or pat to 1/2-inch thickness: cut with 2-inch cutter. Place on ungreased baking sheet about 3/4-inch apart and bake at 450-degrees for 10 to 12 minutes. Makes 16 medium biscuits.

2 cups flour

3 teaspoon baking powder

1/4 teaspoon salt

2 teaspoon cinnamon

1 cup whole milk

1/2 cup cooking oil

1 cup brown sugar, packed

2 large eggs

In a large bowl, sift together the dry ingredients. In another bowl beat the eggs slightly.

Stir in milk, oil and sugar. Mix well and add to the dry ingredients all at once. Mix just until

blended. Grease the bottom of muffin cups or use paper baking cups. Fill half full and bake

at 375-degrees for 12 to 15 minutes. Makes 24.

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Buttermilk Muffins

1 quart buttermilk

2 eggs

1 tablespoon sugar

4 cups sifted flour

2 tablespoons corn meal

1 teaspoon salt

1 teaspoon baking soda

In a large mixing bowl cream together the sugar and eggs, add the milk. In another bowl sift together, three times the flour, corn meal, salt, and baking soda. Gradually add to the creamed mixture. Beat hard for one minute. Bake at 400-degrees for 20 minutes in greased or paper lined muffin tins.

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Recipe Requested: Hi Linda,,, I need a Bran Muffin Recipe---using Raison Bran Cereal,,, Thank you Barb.

Bran Muffins 3

6 cups raisin bran

3 cups sugar

5 cups flour

5 teaspoon baking soda

2 teaspoon salt

4 cups milk (buttermilk is best)

1 cups cooking oil

4 beaten eggs

In a large bowl combine the first 5 ingredients. Mix well. Add the remaining ingredients. Mix well.

Bake in prepared muffin tins at 400-degrees for approximately 15 minutes. Makes more than 4

dozen muffins. Batter may be stored in refrigerator for 6 weeks. Bake muffins as needed.

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Fancy biscuits that go together fast

Biscuit Fan-Tans

2 cups sifted flour

3 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoons cream of tartar

1/2 teaspoons salt

1/2 cup shortening

2/3 cup milk

2 tablespoons melted butter

1/4 cup sugar

1 tablespoons ground cinnamon

In a large bowl sift together the flour, 3-tablespoons sugar, baking powder, cream of tartar and salt. Cut in the shortening until the mixture resembles coarse meal or crumbs. Add the milk and stir with fork to moisten all of the ingredients. Turn onto a lightly floured surface and knead gently 20 times. Roll the dough into a 12 x 10-inch rectangle. Brush with melted butter. Combine 1/4-cup sugar and cinnamon; sprinkle evenly over dough. Cut lengthwise into 5 strips, 2-inches wide. Stack strips, one on top of the other. Cut in 12 (1-inch) pieces. Place cut side down in well greased muffin-pan cups. Bake at 425-degrees for about 15 minutes. Remove carefully from pan with spatula so fan-tans will hold their shape. Serve while warm. Makes 12.

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Homemade Low-Carb Tortillas

Recipe Submitted: Thank you Joyce!

1/2 cup almond flour

1/2 cup Wheat Gluten Flour *

1 cup soy protein powder

3 tablespoons lard

1 teaspoon salt

1 cup water

Mix ground almonds, wheat gluten flour, soy protein powder and salt. Cut in lard until mixture resembles fine crumbs - like little peas (a pastry blender works well for this.) Slowly add water, 2 Tablespoons at a time, mixing well until ingredients form a ball. Cover and let dough rest for 20 minutes. Divide dough into 16 equal pieces. Roll each piece into a ball. Sprinkle countertop with protein powder or a thin coating of oat flour. Flatten balls, one at a time, as much as possible then roll each flattened ball out into a circle approximately 6-inches in diameter. Heat nonstick skillet over medium-high heat. Place dough circles in pan, one at a time. Cook just until lightly browned then turn over and lightly brown other side. Repeat with remaining dough. Store cooked tortillas between damp paper towels until done cooking all tortillas. These freeze very well. Reheat wrapped in damp paper towel for about 15 seconds or until warm and soft. *Whatever brand you use should be 6! grams (no fiber) per 1/4 cup on label and approx. 75% - 80% protein." Makes 16 tortillas After fiber - 1.7 carbs per tortilla

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Buttermilk Biscuit Squares

3 cups sifted all-purpose flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1-1/2 teaspoon salt

3/4 cup vegetable shortening

1-1/3 cup buttermilk

In a large bowl sift the flour, baking powder, baking soda and salt. Cut in the shortening with a pastry blender until mixture resembles cornmeal. Add the buttermilk; stir lightly with a fork until a soft, puffy dough forms. Knead lightly about 20 times. Transfer the dough to a large ungreased cookie sheet. Roll out to a 12 x 8-inch rectangle. Cut into two-inch squares. Separate slightly, about 1/4-inch. Bake at 450-degrees for 20 minutes. Dust lightly with flour. Serve warm or at room temperature. Makes 24 biscuits.

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Honey Bear Breads

6 cups flour

2 cups sugar

1/4 cup cocoa

1 teaspoon salt

1/2 teaspoon cinnamon

2 packages active dry yeast

1 cup milk

1/2 cup warm water

1/2 cup butter

3 eggs

1 teaspoon vanilla

Grease 2 large cookie sheets. In a large bowl combine 2-cups flour, sugar, cocoa, salt, cinnamon and yeast and blend well. In small saucepan heat the milk and water until very warm (120 degrees). Add warm liquid, eggs and vanilla to flour mixture. Blend at low speed until moistened, beat 2 minutes at medium speed. By hand, stir in 3-cups flour to form a stiff dough. On a floured surface knead in 1 to 1-1/2 cups flour until dough is smooth and elastic, about 5 minutes. Place the dough in greased bowl; cover loosely with a cloth. Let rise in warm place (80 to 85 degrees), draft-free place until light and doubled in size, about 1 hour. Punch down the dough several times to remove all of the air bubbles. To form 4 bears, divide the dough into 4 equal parts. To shape each bear divide 1 part in half. Shape 1 half into smooth oval ball for bears body; place on prepared cookie sheet, cut the remaining half of dough into 2 equal parts. Pinch two 1 inch balls from 1 part for bears ears, shape remaining dough into smooth round ball for bears head and attach to body. Flatten 1 inch ball for ears and position on head. Cut remaining part of dough into 3 equal pieces: shape into arms and attach to bears body. Cover with cloth; let rise in warm, draft free place until light and doubled in size, about 30 to 40 minutes. Heat the oven to 350-degrees. Bake 15 to 20 minutes. Meanwhile, in small bowl combine 1/4-cup butter and 2-teaspoons honey. Remove the bear from the oven; brush with glaze. Return to oven and bake 5 to 7 minutes or until the glaze is set and loaves sound hollow when tapped. Cool for 5 minutes, remove from cookie sheets. Cool on wire rack. Decorate as desired and tie ribbon bow around neck. 4 bears; 4 servings each.

2 cups unbleached flour

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sage leaves, crumbled

1/2 cup fresh parsley, chopped

1/4 cup Parmesan cheese, grated

1-1/4 cups butter or sour milk

1/4 cup butter or margarine, melted

1 large egg

Preheat oven to 400-degrees. Grease the bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine the flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter or sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill the prepared muffin cups 2/3rds full. Bake at 400-degrees for 15 to 20 minutes or until toothpick inserted in center comes out clean. Serve hot.

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Cherry Scones

1 large egg, slightly beaten

2/3 cup buttermilk

1 teaspoon vanilla extract

1/3 cup dried tart cherries, chopped

2-1/4 cups flour

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup margarine, cut up

1 large egg, beaten with 1-tablespoon water for glaze

Preheat the oven to 375-degrees. Grease a cookie sheet. In a bowl combine the egg, buttermilk, vanilla and cherries. Mix well and let stand for 5 minutes. In a large bowl combine the flour, sugar, baking powder, baking soda and salt. Mix well. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cherry mixture until moistened. Knead the dough 6 to 8 turns. Roll the dough until 1-inch thick. Cut into 2-inch rounds. Brush the tops with the egg glaze. Bake for 15 to 18 minutes. 185 calories per scone.,7g fat,50mg chol.

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Raisin Whole Wheat Bread

2 cups all purpose flour

1-1/2 cups whole wheat flour

1 tablespoon baking powder

3 tablespoons granulated brown sugar

2 teaspoons caraway seeds

1/2 teaspoon salt

3 tablespoons golden raisins, chopped

1 (12-ounce) can of light beer, at room temperature

1/4 cup egg substitute

Vegetable cooking spray

In a large bowl combine the first 7 ingredients, mix well. Make a well

In the center of the mixture. Add the beer and egg substitute, stirring until the dry ingredients are moistened. Spoon the batter into a 8-1/2 x 4-1/2 x 3-inch loaf pan that has been coated with nonstick cooking spray. Bake at 375-degrees for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Let it cool in pan for 10 minutes. Remove from pan, let it cool completely on a wire rack. Yields: 16 slices

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Banana Raisin Muffins

1/2 cup sugar

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup flour

3/4 cup whole wheat flour

1/4 cup vegetable oil

1/4 cup skim milk

2 medium bananas, mashed (1 cup)

1 teaspoon vanilla

1/3 cup raisins (optional)

Preheat the oven to 375-degrees. Prepare muffins pans with nonstick cooking spray, or paper line. In a large bowl add the sugar, baking soda, salt and flour. Stir to mix well. Add the oil, milk, mashed bananas and vanilla; mix just until flour is moistened. Fold in the raisins. Fill muffin cups 2/3 full with batter. Bake for 15 to 20 minutes or until golden brown. Remove from pan right at once. Yields: 6 muffins. Nutritional Facts: serving Size: 1 muffin (115 g) Servings Per Recipe: 6 Amount per serving, Calories 315, Calories from fat 90, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 321 mg, Total Carbohydrates 55 g, Dietary Fiber 4 g, Sugars 16 g, Protein 5 g, Vitamin A 0%, Vitamin C 8%, Calcium 4%, Iron 10%.

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Pumpkin Cinnamon Rolls
1-1/3 cup milk
4 eggs
1/2 cup butter
2 packages (2-tablespoons) yeast
2 cups pumpkin, cooked, mashed
8 cups flour
1/4 cup butter, melted
1/2 cup sugar
1 cup brown sugar
1-1/2 teaspoon salt
4 teaspoons cinnamon

In a saucepan heat the milk and 1/2-cup butter just until warm. In a large
bowl combine the pumpkin, sugar and salt; add the milk. Beat in the eggs
and yeast. Add the flour. Mix well. Cover and let rise in a warm, draft-free
place until double in size. Turn out on a floured surface and knead until smooth.
Roll out into 2 rectangular shaped pieces of equal size. Brush on the melted
butter. In a small bowl combine the sugar and cinnamon; mix well. Sprinkle
the cinnamon mixture on the dough. Roll the dough jelly roll style, starting
with the long end. Slice into 1- inch circles. Place on lightly greased cookie
sheets or round cake pans. With rolls almost touching each other. Let rise
in a warm, draft-free place until double in size. Bake at 350-degrees for 20
minutes. Frost if desired.

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This is a great recipe that may be prepared ahead of time, except for baking, and frozen.

Tamale Dressing
2 cups each: toasted bread crumbs and corn bread crumbs
3/4 cup each onion and celery, chopped
1/3 cup bell pepper, chopped
2 tablespoons fresh parsley, chopped
1 to 2 teaspoons poultry seasoning
4 eggs, slightly beaten
6 cups chicken or turkey broth
8 tamales (fresh or frozen), crumbled
Salt and freshly ground black pepper, to taste

In a large mixing bowl, combine the bread crumbs, corn bread crumbs,
onion, celery, bell pepper, parsley, poultry seasoning, eggs, broth, tamales,
salt and pepper. Mix well. Pour the mixture into a greased 3-quart baking
pan or casserole dish. Bake at 350-degrees for approximately 1-1/2 hours.
Serves: 8 to 10 servings.

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Chocolate Chip Zucchini Bread
3 eggs
2 cups sugar
1 cup vegetable oil
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon baking powder
3 teaspoons vanilla
3 cups zucchini, grated and drained
1 cup walnuts, chopped
1 cup chocolate chips

Preheat the oven to 350-degrees. In a large bowl beat the eggs, sugar, oil,
and vanilla. Add the dry ingredients alternatively with the zucchini. Add the
nuts and chips. Stir to combine. Pour the batter into 2 greased loaf pans.
Bake for approximately 1 hour or until bread test done.

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Boston Brown Bread Muffins
1/2 cup flour
1/2 cup whole wheat flour
1/2 cup rye flour
1/2 cup stone-ground yellow cornmeal
1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low fat buttermilk
1/3 cup vegetable oil
1/3 cup molasses
1/3 cup Egg Beaters, (or 1 beaten egg)
1 cup raisins

Preheat oven to 400-degrees. Place 10 paper bake cups in a muffin pan.
In a bowl combine the flours, cornmeal, sugar, baking soda and salt. In
another bowl stir together the buttermilk, oil, molasses and egg until blended.
Add the dry mix to the wet mix; stir until just combined. Stir in the raisins.
Spoon the batter into the prepared muffin pans. Bake for approximately
15 minutes or until done. Yields: 10 muffins. Nutrition Facts: Amount Per
Serving: Calories 255 - Calories from Fat 71 Percent Total Calories From:
Fat 28%, Protein 6%, Carbohydrate 66% Totals and Percent Daily Values
(2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 1mg, Sodium 325mg,
Total Carbohydrate 42g, Dietary Fiber 0g, Protein 4g, Vitamin A 36 units,
Vitamin C 1 units, Calcium 0 units, Iron 3 units

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Pumpkin Muffins
Muffins
1-1/2 cups all-purpose flour
1 cup quick cooking rolled oats, uncooked
3/4 cup firmly packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt, optional
1 cup pecan pieces
1 cup canned pumpkin
3/4 cup skim milk
3 tablespoons vegetable oil
2 egg whites, lightly beaten

Topping
1/4 cup quick cooking rolled oats, uncooked
1 tablespoon firmly packed brown sugar
1/8 teaspoon pumpkin pie spice

Preheat the oven to 400-degrees. Prepare the muffin pan with paper liners
or spray with nonstick cooking spray. In a bowl combine the Topping
ingredients and mix well. Set the topping ingredients aside. In a large mixing
bowl combine the dry ingredients for the muffins and mix well. In a separate
bowl combine the wet ingredients and mix well. Add the wet mixture into the
dry mixture and stir until just moistened. Fill the muffin cups and sprinkle with
the prepared topping. Bake for 22 to 24 minutes, until a wooden toothpick
inserted in the center of a muffin comes out somewhat clean. Cool in pan on a
wire rack for 5 minutes. Remove from the pan and continue to cool. Serve
warm or cooled. Yields: 12 muffins.
Variation: Use old-fashioned oats if you want the muffins chewier.
Nutrition Facts: Amount Per Serving: Calories 254 - Calories from
Fat 97 Percent Total Calories From: Fat 38%, Protein 8%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 1g,
Cholesterol 0mg, Sodium 213mg, Total Carbohydrate 34g, Dietary Fiber 1g,
Sugars 1g, Protein 5g, Vitamin A 4555 units, Vitamin C 1 units, Calcium 0 units,
Iron 2 units

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Banana Bran Muffins
1-1/4 cup cake and pastry flour
1/2 cup rolled oats
1/2 cup natural bran
1/3 cup lightly packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 egg whites
1 cup (about 2 large) bananas, mashed
1/2 cup skim milk
1/3 cup corn syrup
2 tablespoon molasses
1 cup raisins

In a large bowl, combine the flour, oats, bran, brown sugar, baking powder,
baking soda and salt. In a small bowl beat the remaining ingredients together
thoroughly. Stir the creamed mixture into the flour mixture; stirring just until
moistened. Spoon the batter into prepared muffin pan. Bake at 375-degrees
for 20 to 25 minutes. Cool for approximately 3 minutes, remove from muffin tin.
Makes 12 large muffins. 0 grams of fat

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Carrot Walnut Raisin Muffins
2 cups whole wheat pastry flour
1/2 cup unbleached flour
2 teaspoons baking powder
1/4 teaspoon salt
4 fluid ounces Egg Beaters
1 cup 1% low fat milk
1/3 cup Sunflower oil
1/2 cup honey
1-1/4 cups carrots, grated
1/2 cup walnuts, chopped
1/2 cup raisins

Preheat oven to 400-degrees. In a bowl combine flours, baking powder,
and salt. In another bowl combine the eggbeaters, milk, oil, and honey
together. Combine the wet and dry ingredients. Fold in the carrots, walnuts,
and raisins. Spoon approximately 1/2-cup of the batter for each muffin into
oiled muffin tins. Place immediately in the oven. Bake for 20 minutes or until
lightly browned on top. Yields: 12 muffins. Nutrition Facts: Amount Per Serving:
Calories 239 - Calories from Fat 89 Percent Total Calories From: Fat 37%,
Protein 8%, Carbohydrate 55% Totals and Percent Daily Values (2000 calories):
Fat 10g, Saturated Fat 1g, Cholesterol 1mg, Sodium 125mg, Total Carbohydrate
33g, Dietary Fiber 1g, Protein 5g, Vitamin A 3272 units, Vitamin C 2 units, Calcium
0 units, Iron 1 units

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Garlic Bubble Ring
1 loaf frozen bread dough, thawed
1-1/2 sticks margarine, melted
1 egg, beaten
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried parsley

Preheat the oven to 350-degrees. Lightly grease a 9-inch Bundt cake pan.
Pull off pieces of thawed bread dough and roll into balls. In a small bowl
combine the margarine and egg; mix in the cheese, garlic powder, salt and
parsley. Roll the dough balls into the mixture and layer in the prepared pan.
Cover and let rise, in a warm, draft-free place, until doubled in bulk,
approximately 45 minutes. Bake until golden brown, approximately 35 minutes.
Makes 1 (9-inch) Bundt pan.

Old Fashioned Orange Scone

2 cups flour

1 tablespoon baking powder

1/4 cup butter

1 teaspoon grated orange rind

3/4 cup cream

1/4 cup sugar

1/2 teaspoon salt

1/2 cup currants

1 egg

In a bowl combine all of the ingredients together and mix well. Pat into a 6-inch round

baking pan. Cut into quarters. Bake at 350-degrees for approximately 25 minutes.

These are really good and they freeze well to.

Chocolate Bourbon Muffins

3/4 cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar

1/2 cup lightly salted butter or margarine, softened

1 egg

1 square (1-ounce) semisweet chocolate, melted

1 tablespoon bourbon

1 teaspoon vanilla

1/2 cup semisweet chocolate chips

1/2 cup pecans, chopped

Preheat the oven to 400-degrees. Prepare the muffin pans. In a bowl mix the flour,

baking soda and salt. In another bowl cream the butter and sugar until light and fluffy,

beat in the chocolate, egg, bourbon and vanilla. Add the dry mix to the wet mix until

just combined. Stir in the chocolate chips and nuts. Spoon the batter into the prepared

muffin pans. Bake for 15 to 20 minutes or until done. Makes 9.

Cranberry Bread

2 eggs, beaten

1 cup orange juice

1/4 cup water

2 orange rinds, grated

1/4 cup butter, melted

4 cups flour

1/2 teaspoon salt

1 tablespoon baking powder

2 cups sugar

1 cup nuts, chopped

2 cups cranberries, chopped

In a large bowl combine the first five ingredients. Mix well. In another bowl sift the dry ingredients and blend well with the creamed mixture. Add the nuts and cranberries. Turn into 2 greased and wax paper lined loaf pans. Bake at 325-degrees for 40 minutes. Lower the heat to 300-degrees and bake for an additional 40 minutes. Remove the bread from the pans and peel wax paper before cooling. Can be frozen.

Broccoli Corn Bread

1 box Jiffy cornbread mix

1 small box chopped broccoli, cooked and drained

1 cup Cheddar cheese, shredded

1 cup small curd cottage cheese

1 onion, chopped

4 eggs

1 stick butter

In the pan or casserole dish you plan to use, melt the butter. In a mixing bowl combine

the remaining ingredients and mix well. Pour the mixture over the melted butter in the

pan. Bake, uncovered for 30 minutes at 375-degrees.

Sour Cream Rolls

1 cup sour cream

1-1/2 packages yeast

1/3 cup lukewarm water

1 cup margarine, softened

1/2 cup sugar

1/2 teaspoon salt

4 cups flour

2 eggs, well beaten

In a double boiler heat the sour cream until light yellow around edges. Dissolve the yeast in water. Mix the margarine, sugar and salt in a bowl. Pour the sour cream over the margarine mixture and cool to lukewarm. Blend in 1-cup flour. Add the yeast and 1-cup flour and mix. Stir in the eggs and the remaining flour. Cover and refrigerate for 6 hours or overnight. Divide the dough into 4 parts and roll each part into 1/4-inch thick circle. Cut each circle into 12 wedge-shaped pieces and roll each wedge from wide end toward point. Place on greased baking sheet, point side down, and curve into crescents. Let rise for 1 hour in a warm, draft-free place. Bake at 375-degrees for 15 minutes. Serves: 8 to 10.

Yogurt Herb Bread

2 cups flour mix (1-cup whole wheat flour and 1-cup white flour)

2 eggs, beaten

1 teaspoon baking powder

1 cup yogurt

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup honey

1/4 cup butter, melted

1 teaspoon dried dill

1/2 teaspoon dried oregano

1/2 teaspoon thyme

1/2 teaspoon basil

1/2 teaspoon tarragon

In a bowl combine together all of the dry ingredients. In a large bowl beat together the liquid

ingredients. Stir in the dry ingredients just until moistened. Pour into a greased loaf pan. Bake

at 350-degrees for 40 to 50 minutes. Makes 16 slices. Per slice: 115 calories, 3 grams fat

(24%), 1 gram fiber.

Rolls

3-1/2 cups all purpose flour

1/4 cups shortening

1 package dry yeast

1 teaspoon salt

1-1/4 cups milk

1 egg

1/4 cups sugar

In a large mixing bowl combine 1-1/2 cups flour and the yeast. In a saucepan heat the milk, sugar, shortening and salt until warm. Add to the dry mixture. Add the egg. Beat for 1/2 minute on low speed of an electric mixer. Beat for 3 minutes on high speed. Add the remaining flour to make a soft dough. Shape the dough into a ball. Place the dough in a greased bowl, cover and let rise for 1-1/2 to 2 hours in a warm, draft-free place. Punch the dough down, turn out on a floured surface. Work into desired rolls. Cover and let rise again. Bake on greased pan for 10 to 12 minutes at 400-degrees. Makes 2 to 3 dozen rolls.

Cherry Pecan Bread

3/4 cup sugar

1/2 cup butter, at room temperature

2 eggs, at room temperature

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk, at room temperature

1 cup chopped pecans

10 ounces maraschino cherries, drained and chopped

1 teaspoon vanilla

Preheat the oven to 350-degrees. Grease an 8 or 9-inch loaf pan. In a large bowl cream

the sugar and butter until fluffy; beat in the eggs. In a small bowl sift together the flour, baking

soda, and salt. Add to creamed mixture, alternating with buttermilk. Beat until well blended.

Stir in the nuts, cherries, and vanilla. Pour the batter into prepared pan. Bake for 55 to 60

minutes. Drizzle with glaze made from powdered sugar and milk, if desired. Serves 6 to 8

at 449 calories per serving, 22 g fat, 85 mg cholesterol, 57 g carbohydrates, 2 g fiber, 7 g

protein, 472 mg sodium.

Apple Cheese Muffins

1/2 cup margarine

1/2 cup sugar

2 eggs

1-1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup rolled oats

2/3 cup sharp cheese, grated

1/4 cup milk

1 cup apple pie filling, chopped apple or applesauce,

1/2 cup nuts

Preheat the oven to 375-degrees. Grease or paper line muffin tins. In a large bowl cream the margarine and sugar. Add the eggs and beat well. In another bowl sift the flour, baking soda, and salt. Stir into the creamed mixture. Stir in the oats, apple, cheese and nuts, mixing well. Add the milk last. Spoon the batter into prepared pans and bake for 20 to 25 minutes or until done. Makes 18 muffins.

After eating so much yesterday I had to come up with something on the lighter side for today. These fluffy pancakes have a hint of orange and are lusciously served with a wonderful strawberry sauce and fresh strawberries. This recipe is high in protein and low in fat.

Strawberry Cloud Puff

6 eggs, separated

2 cups small-curd cottage cheese (can use lowfat, beat to break up curds.)

1/2 cup all-purpose flour

1 tablespoon granulated sugar

1/2 teaspoon grated orange rind

Dash salt

1/2 teaspoon cream of tartar

Sliced strawberries

Strawberry Cream Sauce, recipe follows

In a large bowl, beat together the egg yolks, cottage cheese, flour, sugar, orange rind and salt. In another bowl, beat the egg whites until frothy. Add the cream of tartar and beat until stiff but not dry. Carefully fold in the egg whites into cheese mixture. Drop onto a lightly buttered griddle making silver dollar-size pancakes. Fry until golden brown. Serve on a platter around fresh sliced strawberries. Accompany with the Straw berry Cream Sauce. Serves: 4 at 405 calories, Fat = 18g

Strawberry Cream Sauce

2 cups fresh strawberries or thawed frozen strawberries

1/4 cup sugar

1/4 cup whipping cream

In a saucepan combine the strawberries and sugar. Mash the berries. Stir constantly as the mixture begins to simmer and the sugar is dissolved. Remove from heat and allow to cool. Stir in the whipping cream.

If you have any leftovers, they can be wrapped in foil and frozen. When thawed, you can reheat them in 20 to 30 seconds in the microwave. These are really good for breakfast or anytime.

Lemon Pecan Muffins

2-1/2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup toasted pecans, chopped

1 cup milk

6 tablespoons margarine, melted

1 teaspoon vanilla extract

1 large egg

1-1/2 teaspoons grated lemon peel

Preheat the oven to 400-degrees. Grease a 12-cup muffin tin. In large mixing bowl, combine the flour, sugar, baking powder, salt and pecans. In small bowl with a fork beat the milk, margarine, vanilla, egg and lemon peel until well blended. Add the liquid ingredients to the flour mixture and stir just until moistened. Fill muffin cups and bake for 18 to 20 minutes.

Glaze

3/4 cup confectioners’ sugar

2 tablespoons fresh lemon juice

In small bowl combine the confectioners’ sugar and fresh lemon juice.

Mix well. Brush the glaze onto hot muffins after removing from pan.

Recipe Submitted: Thank you Joan!

Mexican Cornbread

1 cup cornmeal

¼ cup flour

1 teaspoon salt

1 teaspoon soda

2 eggs

¾ cup buttermilk

1/3 cup Wesson oil

1 small can cream style corn

1 cup grated sharp cheddar cheese

1 chopped onion

1 chopped bell pepper, optional

2 small jalapeno peppers, chopped

Pimiento peppers for color

Mix well, put in 9x5 loaf pan and bake at 350° for 45

minutes or until tooth pick inserted in center comes out clean.

Whole Wheat Banana Muffins

3/4 cup whole wheat flour

3/4 cup white flour

2 teaspoons baking powder

3/4 cup oatmeal

1 egg

3/4 cup milk

1/3 cup banana, mashed

1/4 cup salad oil

1/4 cup honey

Combine the flours, baking powder, salt, and oatmeal. Stir. In another bowl beat the egg, stir in the

milk, banana, salad oil, and honey. Pour into the flour mixture and stir until evenly moist. Spoon the

batter into greased muffin cups and bake for 14 minutes at 400-degrees. Makes 12 muffins

Lemon Muffins

1/2 cup butter, softened

1/2 cup sugar

2 egg yolks

Grated rind and juice of 1 lemon

1 cup all purpose flour

1 teaspoon baking powder

2 egg whites, stiffly beaten

Confectioners' sugar

Preheat the oven to 350-degrees. In a large mixing bowl, cream the butter and sugar. Mix the

next 4 ingredients in order with the creamed mixture. Fold in the egg whites last. Fill greased

mini muffin tins and bake for 15 minutes. Roll or dip in confectioners' sugar. Makes 30 mini muffins

Buttermilk Biscuits 2

4 cups self rising flour

1/2 teaspoon baking soda

1 cup vegetable shortening

2 cups buttermilk

Preheat the oven to 400-degrees. In a mixing bowl, combine the

flour and baking soda. Cut in the shortening with a pastry blender

or 2 knives until the mixture resembles coarse cornmeal. Add the

buttermilk. Stir until the dough clings together. Turn the dough

onto a lightly floured surface, knead lightly for about 15 seconds.

Roll or pat the dough to 1/2-inch thickness. Cut into rounds with a

2-inch biscuit cutter. Place on a greased baking sheet. Brush the tops

with additional buttermilk, if desired. Bake for 12 minutes.

Makes 24 to 30 biscuits.

Potato Bread

3 or 4 large potatoes

2 packages dry yeast

1/4 cup warm water

1/2 cup sugar

2 tablespoons salt

1/2 cup shortening, melted

4 cups of scaled milk, cooled

4 to 6 cups of flour or more

Dissolve the yeast in warm water. Peel and cook the potatoes. Drain and save the potato

water. Mash the potatoes until fluffy. Add the potato water, sugar, salt, yeast, shortening and

milk. Add enough flour to make a thick sponge. Let set overnight in a warm place. In the morning

add enough flour to make a dough that isn't sticky. Make into loaves, biscuits, or rolls. Let the rise for about 1 hour in a warm draft free place. Bake at 350-degrees for 40 minutes for rolls and biscuits, about 1 hour for loaves. Remove from pans and wipe tops with butter, then cover with cloth to soften crust.

Here is something you can let your kids help with that will be a lot of fun

Rainbow Toast

Bread

Food Coloring

Sugar

In a bowl mix food color of choice with a little water. With a clean Paint brush;

paint a rainbow on un-toasted bread. Toast the bread. Remove from toaster

and sprinkle with sugar while still warm. Eat and enjoy!

Buttery Pan Rolls

2 packages active dry yeast

1/2 cup warm water (about 110-degrees)

4-1/2 cups all-purpose flour, unsifted

1/4 cup sugar

1 teaspoon salt

1 cup (1/2 pound) plus 2 tablespoons butter or margarine, melted and cooled

1 egg

1 cup warm milk (about 110-degrees)

In a large bowl, dissolve the yeast in water; let stand until bubbly (about 15 minutes). Stir together 2 cups of the flour, sugar, and salt until well mixed. Add 6 tablespoons of the melted butter, along with egg, yeast mixture, and milk; beat for 5 minutes to blend well. Gradually beat in the remaining 2-1/2 cups flour. Cover the bowl and let the batter rise in a warm, draft-free place (80-degrees) until doubled in size (about 45 minutes). Pour half of the remaining melted butter into a 9 x13-inch baking pan, tilting the pan to coat the bottom. Beat down the batter and drop by spoonfuls into buttered pan, making about 15 rolls. Drizzle the remaining butter over the dough. Cover lightly and let rise in a warm, draft-free place (80-degrees) until almost doubled (about 30 minutes). Bake at 425-degrees for 12 to 17 minutes or until lightly browned. Serve hot. Makes approximately 15 rolls. To bake in muffin cups, make batter as directed, but spoon about 1 teaspoon melted butter into each muffin cup. Fill cups about half full; let the batter rise until almost doubled. Bake as directed.

Anise Bread

4 eggs

1 cup sugar

1 cup flour

1 teaspoon anise extract or 1-tablespoon anise seed

1 tablespoon lemon juice

1/2 teaspoon salt

Separate the eggs. In a large bowl beat the yolks; add the sugar and beat until a light, creamy color. Add the anise extract and lemon juice. Blend in the flour and salt. In another bowl beat the egg whites until stiff but not dry. Add to the batter and mix well. Turn into an 8 x 12-inch pan. Bake at 375-degrees for 25 minutes. After baking, cool and remove from pan. Cut into 1 x 3-inch bars. This may be eaten as cake or as bread. The bread may be toasted on a cookie sheet in a very hot oven for about 10 minutes or until light brown.

Apple Crunch Muffins

1-1/2 cups unbleached flour, sifted

1/2 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

1-1/2 teaspoon ground cinnamon

1/4 cup vegetable shortening

1 large egg, slightly beaten

1/2 cup milk

1 cup apples, tart-peeled, cored and grated

Nut Crunch Topping:

1/4 cup brown sugar, packed

1/4 cup pecans, chopped

1/2 teaspoon ground cinnamon

In a large bowl sift together flour, sugar, baking powder, salt and cinnamon. Cut in the shortening with a pastry blender until fine crumbs form. In a small bowl, combine the egg and milk. Add to the dry ingredients all at once, stirring just enough to moisten. Stir in the apples. Spoon the batter into paper-lined 2-1/2-inch muffin-pan cups, filling 2/3rds full. Prepare the nut crunch topping: Mix together the brown sugar, pecans and ground cinnamon in small bowl. Sprinkle evenly over the batter. Bake at 375-degrees for 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Yield: 8 Muffins

Butterhorn Rolls

1 package dry yeast

1 cup plus 3-tablespoons warm water

1/2 cup sugar

1/2 cup shortening

1 teaspoon salt

2 eggs, beaten

4 cups sifted flour

Butter, melted

In a small bowl dissolve the yeast in 3-tablespoons water. In a large bowl combine the sugar, shortening, remaining water, salt and eggs; mix well. Stir in the yeast and flour. Refrigerate overnight. Roll out into a circle; brush with the melted butter. Cut into 16 wedges; roll each wedge from large end to point. Place on an greased baking sheet; let rise in a warm, draft-free place until doubled in bulk. Bake at 350-degrees until brown. Yield: 16 rolls.

Blueberry Corn Muffins

2 cups minus 2-tablespoons flour

1/3 cup dark brown sugar (reserve 1-tablespoon)

1/4 cup yellow cornmeal

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup yoghurt--reduced fat

1/4 cup egg substitute

2 tablespoons margarine, melted

1 teaspoon vanilla extract

1 cup blueberries

Preheat the oven to 400-degrees. Grease or paper line the muffin tin. In a large bowl combine the flour, sugar, cornmeal, baking powder, baking soda and salt. In another bowl combine yoghurt, 1/4-cup water, egg substitute, margarine, and vanilla, mix until combined. Add to the dry ingredients, mix. Gently fold in blueberries. Spoon into cups, top with reserved sugar. Bake 15 to 20 minutes. 138 calories, 2 grams fat.

These sweet breakfast treats only require one rising. Be sure they cool for at least 10 minutes before you touch them—the caramel-pecan topping will be hot enough to burn your fingers.

Sticky Pecan Rolls

1/4 teaspoon baking soda

1/4 cup granulated sugar

1 teaspoon salt

1 package active dry yeast

3 cups all-purpose flour

1 cup buttermilk

3 tablespoons salad oil

4 tablespoons water

6 tablespoons butter or margarine, melted and cooled

3/4 cup firmly packed brown sugar

3/4 cup pecan pieces

1 teaspoon ground cinnamon

In a large bowl, combine the baking soda, granulated sugar, salt, yeast, and 1 cup of the flour. Place buttermilk and oil in a small pan over medium-low heat until warm (about 120-degrees); add to flour mixture and beat with an electric mixer, on high, for about 2 minutes. Stir in 1-1/2 cups of the remaining flour and beat with a wooden spoon until smooth. Sprinkle some of the remaining 1/2-cup flour on a board. Turn the dough out onto floured board and knead until smooth and elastic (8 to 10 minutes), adding more flour as needed. Let the dough rest on board while preparing pans. In a small bowl, combine water, 4 tablespoons of the melted butter, and 1/2-cup of the brown sugar. Distribute the mixture equally among twelve 2-1/2-inch muffin cups; top mixture with pecans. Roll the dough into a 12 x 15-inch rectangle. Brush the surface with the remaining 2 tablespoons butter. In a small bowl combine the cinnamon with the remaining 1/4-cup brown sugar and sprinkle evenly over buttered dough. Starting with the narrow end, roll rectangle into a cylinder, cut into 12 equal slices, and place, cut side down, in muffin cups. Let rise, uncovered, in a warm, draft-free place (80-degrees) until doubled (about 1-1/2 hours). Bake at 350-degrees for about 25 minutes or until tops are golden. Invert immediately onto a serving plate; let pan remain briefly on rolls so syrup can drizzle over them. Let cool for 10 minutes before serving. Makes 1 dozen rolls.

Old Fashioned Donuts

1 cup potatoes, mashed

4 tablespoon butter

2 cups sugar

3 eggs, beaten

5 cups flour

3 teaspoons baking powder

1 teaspoon nutmeg

1 teaspoon vanilla

In a large bowl combine the hot mashed potatoes with butter, eggs, baking powder, nutmeg,

vanilla, and sugar. Mix well. Gradually add the flour a little at a time, while kneading the mixture

together. Use plenty of flour to roll out on a floured surface and cut with donut cutter between

1/4-1/2 inch thick. Place in hot deep fryer (approximately 3 at a time). Turn after they pop up,

about 1 minute, and leave for another minute. Can garnish with powdered sugar or glaze.

Mango Bread

2 cups flour, sifted

2 teaspoons cinnamon

2 teaspoons baking soda

1-1/2 teaspoon salt

1-1/4 cup sugar

2 eggs

3/4 cup oil

2-1/2 cups (about 3 large) mango's, chopped

1 teaspoon lemon juice

1/2 cup raisins

In a large bowl combine the first 5 ingredients. Mix well. In a small bowl, beat together

the eggs with the oil and add to the flour mixture. Stir in the mangos, lemon juice and r

aisins. Turn into 2 greased 8 x 4-inch loaf pans. Bake at 350-degrees (325-degrees for

glass pans) for one hour or until a wooden pick inserted in the center comes out clean.

Pineapple-Zucchini Bread

3 eggs

2 cups sugar

1 cup salad oil

2 teaspoons vanilla

2 cups zucchini, unpeeled, coarsely shredded

1 can (8-1/4 ounce) crushed pineapple, drained well

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1-1/2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1 cup walnuts, finely chopped

Preheat the oven to 350-degrees. Lightly grease two 9 x 5-inch loaf pans; set aside.

In a large bowl, beat eggs with an electric beater until frothy; beat in the sugar, oil, and

vanilla and continue beating until mixture is thick and foamy. Add the zucchini and pineapple.

Stir to mix well. In a small bowl, combine the flour, baking soda, salt, baking powder, cinnamon,

nutmeg, and nuts. Add to the zucchini mixture and stir just until the flour is moistened. Spoon the

batter into prepared pans. Bake for 50 to 60 minutes or until bread test done. Makes: 2 loaves.

Chocolate Chip Banana Muffins

1-1/2 cups flour

1/2 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

1 egg, slightly beaten

1/2 cup milk

1/4 cup vegetable oil

1 cup chocolate chips

2 small ripe bananas, mashed

In a large bowl combine the flour, sugar, baking powder, and salt. Mix well. Add the egg, milk,

and oil; stir just until blended. Stir in the chocolate chips and bananas. Fill paper lined muffin

cups 2/3-full. Bake at 400-degrees for 20 minutes. Makes 1 dozen muffins. Muffins are also good as mini muffins. Fill paper lined mini muffin pan and bake at 400-degrees for about 10 to 12 minutes.

Chocolate Chip Banana Bread

2 cups bananas, mashed

1 tablespoon grated orange rind

1/3 cup orange juice

3 eggs

1 cup packed brown sugar

1/3 cup vegetable oil

2-1/2 cups all-purpose flour

1 cup chocolate chips

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

In a large bowl, blend the bananas, rind and juice. Beat in the eggs. Stir in the sugar and oil. In another bowl combine the flour, chocolate chips, baking powder and baking soda, salt and nutmeg, stir into the banana mixture just until blended. Pour the batter into 4 greased 5-3/4 x 3-1/4-inch loaf pans. Bake at 350-degrees for 45 to 55 minutes or until the tester inserted comes out clean. Let cool in pan on a wire rack for 10 minutes. Remove from the pan and let cool completely on the rack. Makes 4 small loaves.

Four-Chip Double-Nut Muffins

2 cups flour

1/2 cup firmly packed light-brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup milk

2 eggs, lightly beaten

1 teaspoon vanilla

1/2 cup lightly salted butter or margarine, melted & cooled

1/2 cup semisweet chocolate chips

1/2 cup milk-chocolate chips

1/2 cup butterscotch chips

1/2 cup peanut butter chips

1/3 cup walnuts, chopped

1/3 cup pecans, chopped

Preheat the oven to 400-degrees, prepare the pans. In a bowl combine the first four ingredients,

mix well. In a large bowl combine the next four ingredients and mix well. Add the dry mix to the wet

mix and stir until just combined. Stir in the chips and nuts. Spoon the batter in the prepared pans.

Bake for 15 to 20 minutes or until done. Makes 12.

Chive Garlic Bread

1/4 cup butter or margarine, softened

1/4 cup grated Parmesan cheese

2 tablespoons snipped chives

1 garlic clove, minced

1 loaf (1 pound) French bread, cut into 1-inch slices

In a bowl, combine the butter, Parmesan cheese, chives and garlic.

Spread on one side of each slice of bread; wrap in a large piece of

heavy-duty foil. Seal the edges. Place on a baking sheet. Bake at

350-degrees for 25 to 30 minutes or until heated through.

Strawberry Nut Bread

10-ounce frozen sliced strawberries

2 eggs

1/2 cup vegetable oil

1 cup sugar

1 cup white all-purpose flour

1 cup whole wheat pastry flour

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon Salt

3/4 cup chopped, toasted hazelnuts

Thaw the strawberries. In a large bowl beat the eggs until fluffy. Add the oil, sugar

and strawberries, beating until light. In another bowl combine the flour, cinnamon,

baking powder, baking soda, nutmeg and salt. Mix well. Blend the flour mixture into

the strawberry mixture just until the flour is moistened. Do not over mix. Stir in the nuts.

Pour the batter into a greased 9-1/2 by 5-inch loaf pan. Bake at 350-degrees for 50 to

60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pan. Finish

cooling on a wire rack. Nutritional Information Per Serving: 354 Calories Per Serving:

5.43g Protein;19.1g Fat; 43g Carbohydrate; 25.8mg Cholesterol.

Apricot Graham Muffins

1-1/2 cups graham or whole-wheat flour

1/2 cup toasted wheat germ

3 tablespoons granulated sugar

2 teaspoon baking powder

1 teaspoon baking soda

1/2 cup dried apricots, chopped

1/2 cup pecans or walnuts, chopped

5 tablespoons butter or margarine, melted & cooled

2 large eggs

1 cup un-flavored yoghurt

About 3-tablespoons brown sugar

Preheat the oven to 375-degrees, prepare the pans. In a bowl combine the flour, wheat germ, sugar, baking powder, baking soda, apricots and nuts. In a large bowl blend together the butter, eggs and yoghurt. Add the dry mix to the wet mix until just combined. Spoon the batter into the prepared pans and sprinkle each muffin top with brown sugar. Bake until the edges are golden brown and the center is firm to touch, approximately 20 minutes. Yields: about 12 muffins. 206 calories per muffin.

Mexican Cornbread 3

3 cups cornmeal

1/2 cups flour

2 teaspoons baking soda

2 teaspoons salt

2 tablespoons sugar

3 eggs, beaten

2-1/2 cups buttermilk

1/2 cup oil

1 large onion, chopped finely

1/2 teaspoon garlic powder

1/2 cup jalapeno pepper, chopped finely

1 ounce pimiento, chopped

1/4 pound bacon, cooked crisp and crumbled

15 ounce cream corn

1-1/2 cup cheese, grated

Have all ingredients at room temperature. In a large bowl combine the cornmeal, flour, soda,

salt, and sugar. Mix well. In a separate bowl, whisk together the buttermilk, beaten eggs, and

oil. Add to the dry ingredients with a few swift strokes of the mixing spoon. Don't beat; just stir

enough to moisten all particles. Fold in the onion, garlic powder, jalapenos, pimiento, bacon,

corn, and cheese quickly. Bake in a cast iron skillet in a 400-degree oven for 25 to

30 minutes, until the top is browned and a toothpick tests clean. Serves: 6.

Buttermilk Oatmeal Muffins

1 cup quick-cooking oats

1 cup buttermilk

1 egg, beaten

1/2 cup packed brown sugar

1/4 cup vegetable oil

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

In a large bowl, soak the oats in buttermilk for 15 minutes.

Stir in the egg, sugar and oil. Mix well. In another bowl

combine the flour, baking powder, baking soda and salt;

stir the flour mixture into the oat mixture just until moistened.

Fill greased or paper-lined muffin cups 3/4 full.

Bake at 400-degrees for 16 to 18 minutes or until the muffins test done.

Cool in pan 5 minutes; remove to wire rack. Yields about 8 muffins.

Zucchini Raisin Bread

1 medium zucchini, grated (don't have to peel)

1 cup sugar

1/2 cup oil

2 eggs, beaten

1-1/2 teaspoon vanilla extract

1-1/2 cups flour

1-1/2 teaspoons cinnamon

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup raisins

1/3 cup walnuts, chopped

Grate the zucchini and set aside. In a large bowl cream the sugar and oil. Add the eggs,

zucchini and vanilla. In another bowl sift the flour, cinnamon, salt, baking powder and baking

soda. Add to the first mixture. Stir in the raisins and nuts. Bake in a lightly greased loaf pan at

350-degrees for 50 to 60 minutes or until it tests done.

Oatmeal Muffins

1 cup flour

1 cup brown sugar, packed

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup vegetable oil

2 eggs, beaten

1 cup oatmeal, cooked

1 cup raisins

1 teaspoon vanilla

In a large bowl, combine the flour, brown sugar, baking powder and baking soda. In a second

large bowl, combine the vegetable oil, eggs, oatmeal, raisins and vanilla. Add the wet ingredients

to the dry ingredients and stir moisten the dry ingredients (batter will be thin and lumpy). Pour into

12 greased or paper lined muffin tins. Bake at 350-degrees for 18 to 20 minutes or until the muffins

test done with a toothpick inserted into middle of muffin.

Breads, Muffins, Biscuits, Pancakes, Waffles and other bread items to melt in your mouth along with butter!