Breads

Bread Sticks

Scald:

2 cups milk, cool

Combine:

2 packages dry yeast

1/2 cup warm water

Combine:

1/2 cup sugar

6 tablespoons shortening

2 teaspoons salt

Pour the scalded milk into the sugar-shortening mixture. Add 1 cup of flour. Beat in 2 eggs. Add 5-6 cups of sifted flour. Blend until smooth.

One half of this recipe makes 24 bread sticks. Let the dough rise until doubled. Shape into bread sticks and raise again. Bake in a 425 oven.

Crescent Rolls

3/4 cup warm water

2 packages dry yeast

1/2 cup sugar

1 teaspoon salt

2 eggs

1/2 stick butter or margarine

4 cups flour

In a mixing bowl, dissolve yeast in warm water. Stir in remaining ingredients except half of the flour. Add rest of flour, mix until smooth. Scrape dough from sides of bowl, cover with damp cloth. Let rise in a warm place until double. Divide into 2 parts, shape as crescents. Cover; let rise until double. Bake 12 to 15 minutes, brush with butter. Makes 32 rolls.

Honey Wheat Bread

Scald and cool:

1-1/4 cups milk

Combine, let stand 15 minutes:

2 packages dry yeast

1 cup warm water

2 tablespoons brown sugar

1/2 teaspoon salt

1/2 cup flour

Add to the following:

1/4 cup honey

2 teaspoons salt

1-3/4 cups whole wheat flour

1/4 cup wheat germ

3-1/2 cups white flour

Place into two greased pans. Bake in a 350 oven for 25 minutes.

Dorothy’s Bran Muffins

1 cup Nabisco bran

1 cup boiling water

1-1/2 cups sugar

1/2 cup shortening

2 cups buttermilk

2 eggs

2-1/2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

2 cups Kellogg’s 100% Bran

Combine Nabisco bran and boiling water and let stand. Combine rest of ingredients in usual fashion. Bake in 350 oven for 25 minus. This recipe can be made and stored in refrigerator for long periods of time. Bake muffins as needed. Makes 2 dozen medium muffins.

Mom’s Banana Nut Bread

1 cup brown sugar

1/2 cup butter

2 eggs

1-1/2 cup mashed banana

1 tablespoon lemon juice

2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup chopped nuts (optional)

Combine in usual fashion. Pour batter into greased, floured pans. Bake in 350 oven for 1 hour. Makes 2 large or 4 small loaves.

Mom’s Pillsbury Bran Muffins

2 cups flour

3-1/2 teaspoons baking powder

1-1/2 teaspoons salt

1/3 cup sugar

2 cups Wheat Bran

1 egg

1-3/4 cups milk

3 tablespoons melted shortening

Sift flour and dry ingredients. Combine egg and milk and add to dry ingredients. Stir in shortening. May add raisins, dates or nuts, if desired. Bake in a 400 oven for 35 to 40 minutes.

Angel Biscuits

5 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon baking soda

1/2 cup sugar

1 cup shortening

1/4 cup warm water

1 package dry yeast

2 cups buttermilk

Dissolve the yeast in warm water until the yeast begins to bubble; about 10 minutes. Mix the dry ingredients in the order given, cutting in the shortening as you normally do for biscuits. Stir in the buttermilk and the water-yeast mixture. Blend thoroughly and the dough is ready to be refrigerated overnight in a greased bowl. Roll the dough 1/2" thick on a floured board; cut biscuits to desired size and place on a lightly greased baking sheet. Let the biscuits raise slightly. If the dough is cold, it will take longer. Bake in a 400 oven until lightly golden, 12 to 15 minutes. Makes about 2 dozen biscuits.

Hodgson Mill Oven-Ready Bran Muffins

3 cups Hodgson Mill Unprocessed Wheat Bran

1 cup Boiling Water

1 cup Brown Sugar

1/2 cup Margarine

2-1/2 cups Flour

2 teaspoons Baking Soda

1 teaspoon Salt

2 Eggs, Beaten

2 cups Buttermilk

Mix 1 cup wheat bran with 1 cup boiling water; stir and let bran absorb water. In a separate bowl, blend sugar and margarine; stir in flour, soda, salt and remaining bran. Combine eggs and buttermilk and add to bran/water mixture - add sugar mixture and stir until well blended. Place in refrigerator in an airtight container for up to 4 weeks or bake at once.

To bake, preheat oven to 400. Stir batter well and pour into prepared muffin tins. Bake for 15 minutes.

Pumpkin Bread

3 cups sugar

1 cup salad oil

4 eggs, beaten

1 16-ounce can pumpkin

3-1/2 cups flour

2 teaspoons baking soda

2 teaspoons salt

1 teaspoon baking powder

1 teaspoon nutmeg

1 teaspoon allspice

1 teaspoon cinnamon

1/2 teaspoon ground cloves

2/3 cup water

Cream sugar and oil. Add eggs and pumpkin; mix well. Sift together dry ingredients. Add alternately with water to pumpkin mixture. Pour into two well greased and floured 9x5 inch loaf pans. Bake at 350 for 1-1/2 hours or until the loaves test done. Cool ten minutes; remove from pans.

Zesty Orange Toast

1/2 cup sugar

1 stick butter

zest of two small or 1 large orange(s)

1 loaf Pepperidge Farm Very Thin White Bread

Preheat oven to 350. Cream butter and sugar; add zest. Spread a thin layer on Pepperidge Farm white bread. Cut in half. Bake for 25 minutes. Freezes well, stored in an airtight container.

Date Nut Bread

1/2 cup boiling water

1/2 cup raisins

1/2 cup chopped dates

1-1/2 tablespoons butter

3/4 teaspoon soda

3/4 cup plus 2 tablespoons flour

1/2 cup sugar

1/4 teaspoon salt

1 egg

1/2 teaspoon vanilla

1/4 cup chopped nuts

Preheat oven to 350. Pour boiling water over raisins, dates, butter and soda: let stand. Mix together dry ingredients. add raisin mixture, egg, vanilla and nuts. Pour into greased and floured pan (lining the pan with parchment paper makes it very easy to remove the loaf.)

Miss Peggy's Zucchini Bread

3 eggs, beaten

2 cups sugar

2 cups grated zucchini

3 cups of flour

1 cup oil

1 can fruit cocktail, well drained

1 cup raisins

1 cup chopped nuts

2 teaspoons vanilla

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon salt

1 teaspoon allspice

1 teaspoon soda

Preheat oven to 350. Combine in usual fashion. Pour into greased and floured pans (lining the pans with parchment paper makes it very easy to remove the loaves. Cool 20 minutes before turning out. I have substituted grated apple for the zucchini and crushed pineapple for the fruit cocktail.

California Cornbread

2 sticks butter, melted

1 cup sugar

1 cup all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

1/2 teaspoon salt

4 eggs, beaten

1 (4-ounce) can green chilis

1 (1-pound) can cream-style corn

1/2 cup shredded Monterey jack cheese

1/2 cup mild cheddar cheese

Preheat oven to 350 degrees. Grease and flour a 13x9 inch baking dish.

In a large mixing bowl, measure and mix the sugar, flour, cornmeal, baking powder and salt. Add the butter and beaten eggs. Stir in the chilis, corn, and cheeses; mix well. Pour into the prepared pan. Put in the oven, reduce the heat to 300 degrees and bake 1 hour. Serve warm.

Oatmeal Scones

1-1/2 cups flour

1-1/4 cups Quick Cooking Rolled Oats (uncooked)

1/4 cup sugar

1/2 teaspoon salt

1 teaspoon cream of tartar

1 tablespoon baking powder

1 egg, beaten

1/3 cup milk

2/3 cup butter, melted

1/2 cup currants, (optional)

Preheat oven to 425. Melt butter. Combine dry ingredients and currants. Stir in milk, egg and butter. Pat into a large circle, cut into 8 wedges. Bake for 15 minutes until risen & brown. Serve warm with butter and jelly.

Country Scones

1/2 cup dried currants

2 cups flour

3 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons butter or margarine

1 8 ounce carton of sour cream

1 egg yolk

1 slightly beaten egg white

1 teaspoon sugar mixed with 1/8 teaspoon ground cinnamon

In a small mixing bowl, pour enough hot water over currants to cover; let stand 5 minutes, drain well and set aside. Combine flour, sugar, baking powder, salt and soda. Cut in butter or margarine. Stir in currants. Blend sour cream and egg yolk together, add to dry ingredients, stirring just until mixture clings together. Pat or roll into a circle on a baking sheet, cut into eighths. Brush with egg white and sprinkle with cinnamon/sugar mixture. Bake in a 425 oven for 15 to 18 minutes or until lightly browned.