| Breads Submit Your Own |
1 cup compressed yeast or package of dry yeast 2 cups water ½ cup sugar 1-1/2 tsp. salt 1 egg, well beaten 6 cups flour 4 tablespoon shortening, melted, or 4 tablespoons vegetable oil Softened butter Instructions: Crumble yeast into a bowl or power yeast packet into bowl; add water at 80 degrees F. Add sugar and salt, then egg. Sift flour once before measuring, and add half the flour to this mixture. Beat well. Add melted shortening or vegetable oil and mix in remaining flour with hands. Knead gently in bowl until smooth, and then allow to rise in well-greased bowl at 80 degrees F. This should double in bulk in about 2 hours. Punch down, rub surface with softened butter and return to bowl. Cover with heavy waxed paper, then damp cloth and place in refrigerator for about an hour before shaping into rolls. Let shaped rolls rise until light and not quite doubled in bulk, about 30 minutes. Bake in moderately hot (400 degree F) oven for 15 minutes. |
2 Cups - SELF RISING Flour 2 Tablespoons - Sugar 1 can (12 oz.) Beer (light or regular, no darks) Instructions: Mix Flour & Sugar together in bowl, then add the can of beer (I usually take can out of refrigerator 5-10 minutes or so before mixing). Blend mixture with a fork (not a mixer) & pour into muffin tins sprayed with cooking spray. Preheat oven to 400-425 degrees & place on center rack, cook for about 12-15 minutes until the muffins rise & bake sufficiently & are springy to the touch. Important note: These muffins do not brown by themselves very readily, so when they are done cooking, I take a stick of butter & rub the tops of the muffins with butter. I then kick the oven over to broil & brown them to suit. These are SO GOOD! And How's that for SIMPLE? Wait to see how GREAT they TASTE with a bowl of soup or chili! This recipe makes about 1 dozen. (I've heard they can be frozen, but we never have had leftovers!) :) Happy cooking! |
1 pk. active dry yeast 1/4 cup warm water (110 to 115 deg.) 1/4 cup plus 1 tea. sugar, divided 1 cup warm milk (110 to 115 deg.) 1/2 cup shortening 1-1/2 tea. salt 1 egg, beaten 3-3/4 to 4 cups all-purpose flour 1/4 cup butter, melted Poppy seeds Instructions: In a mixing bowl, dissolve yeast in water. Add 1 tea. sugar, let stand for 5 minutes. Beat in milk, shortening, salt, egg and remaining sugar. Add enough flour to make a soft dough. Turn onto a floured surface, knead until smooth and elastic, about six to eight minutes. Place in a greased bowl, turning once to grease the top of dough. Cover and let rise in a warm place until doubled, usually about one hour. Punch dough down, divide into 18 portions, shape into balls. Place in greased muffin cups, cover and let rise again until doubled, about 30 minutes. Brush tops with melted butter, sprinkle with Poppy seeds. Bake at 375 degrees for 11 to 13 minutes, or until golden brown. Remove from pans and place on wire racks to cool. Loosen your belt and enjoy.... |
2-1/2 cups Bisquick 1 cup finely grated cheddar cheese 3/4 cup milk 2 tbl. butter, melted 1/8 tea. garlic powder BRUSH ON TOP: 1/4 cup butter, melted 1/2 tea. garlic powder 1/2 tea. dried parsley flakes dash of salt Instructions: Preheat oven to 400 degrees. Combine Bisquick, cheddar cheese, milk, 2 tbl. butter and 1/8 tea. garlic powder in a mixing bowl. Mix well. Drop approximately 1/4 cup portions of dough onto an ungreased cookie sheet. Combine 1/4 cup melted butter with 1/2 tea. garlic powder, parsley flakes and salt. Brush this mixture over tops of each unbaked biscuit. Bake for 14 to 16 minutes or until tops of biscuits are golden brown. Serve warm. Makes a dozen biscuits. |
1/3 cup butter 1/4 cup sugar 3/4 cup milk 2 cups all-purpose flour 1 egg 4 tsp. baking powder 1/4 tsp. salt Instructions: Preheat oven to 375 degrees F. Grease muffin tins or insert paper bake cups. In bowl, mix butter, sugar, milk, flour, egg, baking powder and salt. Stir only until mixed, as overstirring makes the muffins tough. Fill tins 2/3 full. Bake 25 minutes. |
2 cups biscuit mix 1 cup buttermilk 1 cup mashed banana 2 large eggs 1/2 tsp. ground cinnamon 3 Tbs. butter 3/4 cup maple syrup 1/4 cup peanut butter Strawberry syrup (optional) Instructions: Whisk together the first five ingredients in a large bowl, just until dry ingredients are moistened. Melt one tablespoon butter on a hot griddle and pour about 1/4 cup batter for each pancake onto the griddle. |
3/4 cup chopped pecans 1 small pkg. Regular butterscotch pudding (not instant) l pkg frozen (Rhodes)dough balls 1 stick oleo or butter 1 cup brown sugar Instructions: Mix pecans and pudding. Sprinkle mixture in bottom of greased 9x13 cake pan. Place dough balls on mixture. Melt butter and brown sugar together. Spoon this over dough balls. Let rise. Bake 350 degrees for 20-25 min. ENJOY |
Sift together - 2 cups sifted GOLD MEDAL Flour 3 tsp. Baking powder 1 tsp. Salt Pour into measuring - But don’t stir together - 1/3 cup cooking (salad)oil 2/3 cup milk Instructions: Then pour all at once into the flour. Stir with a fork until mixture cleans sides of bowl and rounds into a ball. For rolled or patted biscuits, smooth by kneading about 10 times without additional flour. With the dough on waxed paper, press out ¼” to ½” thick with hands, or roll out between waxed papers. Cut with unfloured biscuit cutter. Place on ungreased baking sheet. Bake until golden brown at 475 degrees for 10-12 min. Yield about 16 med. Biscuits. {To knead easily: Turn dough onto a sheet of waxed paper; lift paper by one corner and fold dough over in half; press down firmly; pull back paper. Repeat with other corners of paper until dough looks smooth} |
3/4 c. all purpose flour 1/4 c. cornstarch 1/2 tea. baking powder 1/4 tea. baking soda 1/2 tea. salt 1 c. whole milk 1/3 c. vegetable oil 1 egg 1-1/2 tea. sugar 3/4 tea. vanilla extract Instructions: In medium bowl, combine the flour, cornstarch, baking soda, baking powder and salt. Mix well. Add milk, vegetable oil, egg, sugar and vanilla. Mix well, and let sit for 30 minutes. Pre-heat waffle iron. Do not use non-stick spray, as the oil in the batter will allow the waffles to release easily. The batter will seem a bit thin, but this is normal. My waffle iron uses about 1/2 cup of batter per side. Cook according to waffle iron directions and serve with butter and warmed syrup. When breakfast is ready, invite me over.... |
