2/3 c. butter or margarine
2 tsp. baking powder
1 tsp. baking soda
1 1/3 c. sugar
1 tsp. salt
4 eggs
2 Tbsp. grated lemon rind
2 c. canned applesauce
1 1/3 c. chopped nuts
1/2 c. milk
2/3 c. red maraschino cherries, chopped and drained
4 c. sifted all-purpose flour

Preheat oven to 350° F. Grease and lightly flour two 9 x 5 x 3 inch loaf pains. Cream together butter or margarine and sugar in mixing bowl. Add eggs, one at a time, beating after each addition.

Stir in applesauce and milk. Sift together flour, baking powder, soda and salt; add to creamed mixture. Mix well. Add lemon rind, chopped nuts and cherries. Pour into prepared pans. Bake 1 hour. Remove from pans and cool on rack. Place bread on board and slice.

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Angel Biscuits

2 pkg. dry yeast
1 c. Crisco
1/2 c. warm water
2 c. lukewarm buttermilk
1/4 c. sugar
1 tsp. soda
5 c. self-rising flour

Dissolve sugar and yeast in warm water. Cut Crisco into flour. Dissolve soda in buttermilk. Mix buttermilk and yeast mixture with flour mixture. Mix until all ingredients are well blended. Roll out, cut and bake as regular Parker House rolls. Bake at 450° F. until brown. May be cooked immediately or stored covered in refrigerator for as long as a week.

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Banana Bread

3/4 c. shortening
1 1/2 c. sugar
3 overripe bananas
2 eggs
2 c. flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. buttermilk
3/4 c. nuts

Cream butter and add sugar gradually. Beat in eggs and add bananas, and buttermilk. Beat well. Add flour sifted with soda and salt. Add nuts. Bake at 325° F. for 1 hour 15 minutes.

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Blueberry Muffins

1 1/2 c. flour
4 Tbsp. melted shortening
4 Tbsp. sugar
3/4 c. milk
1 tsp. salt
1 1/2 c. blueberries
3 tsp. baking powder
1 egg

Combine flour, and baking powder; set aside. Cream sugar and shortening. Add egg, beating well. Combine milk and baking powder, stirring well. Add to sugar mixture alternately with set-aside flour mixture, stirring enough to just combine. Combine blueberries and 1/2 c. flour; gently folding into batter. Spoon batter into greased muffin tins, filling 2/3 full. Bake at 400° F. for 15-20 minutes or until golden brown. Makes about 2 dozen.

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Company Cheese Biscuits

1 1/2 c. all purpose flour
1/2 c. milk
2 1/4 tsp. baking powder
1/4 c. grated sharp cheese, blended with 2 Tbsp. butter
1/2 tsp. salt
1/4 c. shortening

Sift flour and measure. Resift 3 times with baking powder and salt. Cut in shortening with pastry blender until particles are size of rice. Add milk all at once and stir quickly with fork until dough stiffens. Turn out on lightly floured board. Knead 8-10 times.

Roll out 1/4 inch thick and cut with 2 inch biscuit cutter. Spread half the biscuits with 2/3 of cheese mixture. Top with rest of biscuits and spread with remainder of cheese. Cut each in half across. Place on greased baking sheet. Bake at 450° F. for 10-12 minutes or until biscuits are golden brown. Makes 30 biscuits.

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Corn Bread

3/4 c. corn meal
1 tsp. salt
2/3 c. flour
2/3 stick oleo
2 Tbsp. sugar
1 egg
2 tsp. baking powder
1 c. milk

Sift together meal and flour. Melt oleo in square pan. Beat egg well, add milk and beat together. Add melted oleo and beat. Add dry ingredients at one time to milk mixture. Beat until lumps disappear. Bake about 20 minutes or until golden brown in 425 degree oven.

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Cranberry-Nut Bread

1/2 c. margarine
3/4 c. water
1 1/4 c. sugar
1/3 c. orange juice
2 eggs
1 1/2 c. cranberries, sliced in halves
3 c. all-purpose flour
1 tsp. baking powder
1 c. chopped nuts
3/4 tsp. salt
1 Tbsp. orange rind, grated
1/2 tsp. soda

Cream sugar and margarine. Add eggs. Sift flour, baking powder, salt and soda together. Add flour mixture alternately with water and orange juice into creamed mixture. Fold in cranberries, nuts and orange rind. Pour into greased 9 x 5 inch pan. Bake at 350° F. for 1 hour and 10 minutes or until it tests done.

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Cream Cheese Braids

Dough

1 c. sour cream
1/2 c. warm water
1 tsp. salt
2 pkg. yeast
1/2 c. oleo, melted
2 eggs
1/2 c. sugar
4 c. all purpose flour

Filling

1 lb. cream cheese
1 tsp. vanilla flavoring
3/4 c. sugar
1 tsp. lemon flavoring
1/8 tsp. salt
1 beaten egg

Mix ingredients until smooth

Glaze

2 c. powdered sugar
1 tsp. vanilla
4 Tbsp. milk

Mix ingredients until smooth.

Scald sour cream. Stir in sugar, salt and oleo. Cool to lukewarm. Mix yeast in warm water and add to mixture. Add eggs and flour; mix well. Cover. Refrigerate overnight.

Later, divide into four parts. Roll into 8 x 12 inch rectangle. Spread filling over each, keeping away from edges. Fold over and lay on greased sheet. With scissors, cut roll deeply, alternating from side to side.

Let rise approximately 2 hours. Bake 12-15 minutes at 350° F. Glaze while hot.

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Dumplings

2 c. flour
1/2 c. milk
4 tsp. baking powder
2 beaten eggs
1/2 tsp. salt

Mix and sift the flour, baking powder and salt. Add the milk and beaten eggs. Drop quickly by spoonfuls into soup, cover closely and steam 12 minutes.

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Easy Rise Biscuits

2 1/2 c. self-rising flour
1 pkg. yeast
1/3 c. Crisco
1 c. buttermilk

Warm buttermilk. Add yeast and dissolve. Sift flour in a bowl. Make a well in center and add Crisco. Work into flour with fork, adding buttermilk and yeast as you go. Roll out 1/4 inch thick. Cut with biscuit cutter. Put 1 layer on pan and add a pat of butter. Add another layer. Cover and let rise about 1 hour, until light and doubled. Bake at 450° F. until golden brown.

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Golden Hush Puppies

2 c. self-rising corn meal
3/4 c. milk
1 egg, slightly beaten
1 small onion, finely chopped
vegetable oil or shortening

Combine corn meal and onion. Add milk and egg, stirring well. Carefully drop batter by tablespoonfuls into deep hot 370° degree oil. Cook only a few at a time, turning once. Fry until hush puppies are golden brown (3-5 minutes). Drain well on absorbent towels. Serves about 2 dozen.

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Golden Blueberry Muffins

2 c. all purpose flour
1/2 c. buttermilk
1/2 tsp. salt
1 tsp. soda
1 c. brown sugar
2 c. fresh blueberries (or drained if frozen)
1/2 c. oleo
2 eggs
1/2 c. all purpose flour

Combine flour, and salt; set aside. Cream sugar and oleo. Add eggs, one at a time, beating well after each. Combine buttermilk and soda, stirring well. Add to sugar mixture alternately with set-aside flour mixture, stirring enough to just combine. Combine blueberries and 1/2 c. flour; gently folding into batter. Spoon batter into greased muffin tins, filling 2/3 full. Bake at 350° F. for 20-25 minutes or until golden brown. Makes 2 dozen.

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Gourmet Dinner Rolls

1 pkg. active dry yeast
2 Tbsp. grated Parmesan cheese
2/3 c. warm water
2 1/2 c. Bisquick mix
1 tsp. garlic powder
1 Tbsp. soft butter or margarine

Dissolve yeast in warm water. Stir in Bisquick mix and beat thoroughly. Knead dough until smooth about 20 times. Roll dough into 9 x 12 inch rectangle. Spread with butter, cheese and garlic powder. Cut into twelve 3 inch squares. Roll as jellyroll. Place seam side down on greased sheet. Cut slits and curve slightly. Cover and let rise about 30 minutes. Bake 10-15 minutes at 400° F. or until golden brown.

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Hot Rolls

(Basic Recipe)

1 c. lukewarm milk
1 tsp. salt
1 pkg. yeast
2 1/2 c. all purpose flour
2 Tbsp. soft butter
additional flour
1 Tbsp. sugar
additional melted butter

Put lukewarm milk in mixing bowl. Sprinkle yeast in milk. Let stand 5 minutes. Stir. Add 2 tablespoons butter, sugar and salt. Gradually mix into 2 1/2 cups flour. Beat thoroughly 5 minutes or 2 minutes with an electric beater on slow speed. Add enough more flour to make the dough just barely firm enough to handle. Knead and shape into rolls. Let rise about 1 hour before shaping.

Arrange on greased pan. Brush with melted butter. Let rise until doubled in bulk. Bake at 425° F. until well browned. Makes about 18.

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Jew Bread

1 box light brown sugar
3 eggs
2 c. self-rising flour
1 Tbsp. vanilla
1 stick butter
2 c. pecans

Mix everything in one bowl. Bake in greased baking pan for 25-30 minutes at 375° F.

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Monkey Bread

1 envelope yeast
1 tsp. salt
1/2 c. very warm water
1/2 c. evaporated milk
1 c. margarine
3 1/2 c. sifted flour
1/4 c. sugar

Sprinkle yeast in large bowl. Add warm water. Melt 1/2 cup margarine; stir in sugar, salt and milk until sugar dissolves. Cool. Add to yeast. Stir in flour. Cover and let rise until double, about 45 minutes.

Knead down. Roll on floured cloth. Cut into diamond-shaped pieces. Dip pieces in 1/2 cup melted margarine and layer in tube pan. Cover and let rise about 45 minutes. Bake 45-50 minutes or until done at 350°.

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Muffin Biscuits

2 c. self rising flour
4 Tbsp. mayonnaise
1 c. milk

Mix all together in bowl. Fill greased muffin tins half full. Bake at 400° F. about 10 minutes.

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Onion-Cheese Supper Bread

1/2 c. chopped onion
1 1/2 c. packaged biscuit mix
1 beaten egg
1/2 c. milk
1 c. shredded cheese
2 Tbsp. melted butter

Cook onion in small amount hot fat until tender but not brown. Combine egg and milk; add to biscuit mix. Stir only until mix is moistened. Add onion and half the cheese. Spread dough in greased 8 x 1 1/2 inch round cake pan. Sprinkle with remaining cheese. Drizzle melted butter over. Bake at 400° F. for 20 minutes or until toothpick comes out clean. Makes 6-8 servings.

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Quick Spoon Rolls

1 pkg. dry yeast
1/4 c. sugar
2 c. very warm water
1 egg
1 1/2 sticks oleo, melted or 3/4 c. shortening
4 c. self-rising flour *

* If using all purpose flour, add 1 tablespoon baking powder and 1 tsp. salt.

Place yeast in warm water. Melt oleo and cream with sugar in a large bowl. Then add beaten egg. Add dissolved yeast to creamed mixture. Then add the flour and stir until well mixed. Place in airtight bowl and keep in refrigerator. To cook, drop by spoonfuls into well-greased 2 1/2 inch muffin tins and bake at 350° F. about 20 minutes or until browned. This dough keeps for several days. Makes 2 dozen.

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Raisin Bran Muffins

2 eggs, well beaten
2 1/2 tsp. soda
1 1/2 c. sugar
1 tsp. baking powder
1/2 c. oil
3/4 tsp. salt
2 c. buttermilk
3 3/4 cups Raisin Bran
2 1/2 c. sifted all-purpose flour

Combine eggs, sugar, oil and buttermilk. Combine flour, soda, baking powder and salt. Stir liquid and dry ingredients together only until there are no dry particles visible (do not over beat!). Stir in Raisin Bran. Spoon into greased muffin tines. Bake at 400° F. for approximately 20 minutes. These freeze beautifully. Also, the batter will keep in refrigerator for up to six weeks, so why not double the recipe while you are at it. Yield approximately 3 dozen.

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School Rolls

(Home Recipe)

1 pt. warm water
6 c. flour
5 Tbsp. sugar
6 Tbsp. dry milk
3 Tbsp yeast (3 pkg.)
1 Tbsp. salt
1/4 c. melted shortening or oil

Put warm water in mixer bowl. Stir in sugar. Sprinkle yeast over water and stir. Add oil. Mix flour, dry milk and salt together; add to above mixture. Beat well. Let dough set awhile, then roll and cut. Put on greased pan and let rise. Bake at 450° F. until light brown. Brush tops with butter.

Note: This dough may be rolled out immediately and let rise only once because the yeast has been upped in it. Rolls, buns, loaf bread, cinnamon rolls or doughnuts, all of these may be made out of this dough.

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Sour Cream Corn Bread

1 1/4 c. self-rising corn meal
1/2 c. cooking oil
1 small can cream style corn
2 eggs
1 1/2 c. sour cream

Beat eggs slightly in bowl. Add corn and sour cream. Beat well together. Add meal and mix well. Stir in cooking oil last. Cook at 425° F. for 30 minutes or until nicely browned.

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Sticky Cinnamon Buns

2 c. milk
1/4 c. warm water
1/4 c. butter
4 c. sifted flour
1/4 c. sugar
2 c. sugar, mixed with 4 Tbsp. cinnamon
1 1/2 tsp. salt
2 pkg. dry yeast

Let milk come to a boil in a heavy saucepan. Add butter, sugar and salt. Cool. Soften yeast in water and stir in first mixture. Add flour, about half at a time, and beat well. Turn out on a floured board and allow to set for 15 minutes. Knead until smooth. Place dough in a buttered bowl, cover with a cloth and let rise until doubled in size. Turn out on floured board and roll into rectangle shape about 1/4 inch thick. Brush with melted butter and sprinkle cinnamon-sugar mixture. Starting at one edge of sheet, roll over dough about 3 times. Cut the dough at the edge of the roll and start another. Repeat until all dough is used. Cut the rolls into pinwheels. Butter a pan and sprinkle with lots of cinnamon-sugar mixture. Brush with butter and cover with waxed paper. Let rise 1 hour. Bake at 350° F. for 20 minutes. Turn out of pan at once.

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Surprise Corn Bread

1 1/2 c. corn meal
3 Tbsp. bacon drippings or oil
1/2 c. flour
1 tsp. soda
1 egg, beaten
1/2 tsp. salt
2 c. buttermilk

Mix all above ingredients and pour 1/2 of the batter into a greased iron skillet.

Then sprinkle with:

1 c. grated cheese
1/2 c. chopped green pepper
1/2 c. chopped onion

Pour in remaining batter and bake at 400° F. for about 35 minutes. This is delicious served with soup.

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Sweet Potato Rolls

1 pkg. yeast
3/4 tsp. salt
1/2 c. lukewarm water
1 egg
1/2 c. canned sweet potatoes
2 Tbsp. dry milk
3 1/2 c. all-purpose flour
1/4 c. sugar
3 Tbsp. butter
1 c. whipped potatoes

Dissolve yeast in lukewarm water and set aside, Combine sweet potatoes, sugar, salt and egg in mixer bowl; beat until smooth. Blend yeast mixture into potato mixture. Combine dry milk into flour and add about 1/3 of flour into potato mixture. Beat until smooth. Slowly beat in remaining flour until of desired consistency. Cover and let rise until double in bulk.

Now, shape into rolls and place on well-greased pans. Let rise until light, 30-60 minutes. Bake at 400° F. for 15-20 minutes. Brush tops with butter. Yield 20 rolls.

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Zucchini Bread

3 eggs
2 c. grated zucchini
1 c. salad oil
2 1/2 c. all purpose flour
2 c. sugar (1 white, 1 brown)
1/4 tsp. baking powder
3 tsp. vanilla
2 tsp. baking soda
1 c. coarsely chopped pecans
2 1/2 tsp. cinnamon

Beat eggs. Add sugar, oil and zucchini. Sift dry ingredients together and add to above mixture. Add vanilla and nuts. Pour into greased pans (8 1/2 x 4 1/2 x 2 5/8 inches). Makes two loaves. Bake at 350° F. for 1 hour.

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Orange-Pecan Monkey Bread

3/4 cup orange marmalade
1/2 cup pecans
3/4 cup firmly packed brown sugar
1/2 tsp cinnamon
1 bag (25 oz) frozen yeast rolls
1/3 cup butter, melted

Spread marmalade in the bottom of a lightly greased 10" Bundt pan; sprinkle with pecans. Combine the brown sugar and cinnamon in a small bowl. Dip each roll into melted butter, then roll each piece in sugar mixture. Layer these in the Bundt pan. pour remaining butter over rolls and top with remaining sugar mixture. Spray a piece of foil with Pam and place lightly over the top of pan. Let it raise over night (8 hours). In the morning, bake at 350 for 30 minutes until golden brown. Cool in pan about 10 minutes and then invert onto plate.

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