Breads and Grains

Other Recipes:

breads & breadsticks | muffins & biscuits | rolls | breakfasts

Honey Granola
Book Repair
5 c uncooked oats 1 tsp. cinnamon
1/2 c brown sugar
1/4 c wheat germ or bran
1/2 c sunflower seeds or nuts
1 tsp. vanilla
1/3 c honey
1/2 c dried fruit
1/3 c melted butter
Combine all ingredients except fruit, mix well. Bake on a lightly greased cookie sheet at 325 for 20-25 minutes. Stir occasionally. Stir in fruit. Cool mixture in a lightly greased bowl. Store in a cool dry place or refrigerator. Fruit and nuts are optional.

Homemade Amish Noodles
Lesley Haffner, Book Repair
Make a volcano of flour.
Crack 3 eggs into top of volcano.
Add 2 Tbsp. of water.
Beat with fork. If it feels like it is too dry add water. Knead it. Roll out to desired thickness and then cut noodles with butter knife. Drop into boiling water or hang to dry.

Bundt Medley
Nicole Arbuckle, Book Repair
20-25 pieces Rhodes bread/rolls
¼ cube butter melted
Pour butter on bottom of bunt pan
Drop in rolls
Sprinkle one small package of cook and serve butterscotch pudding on top of rolls. Sprinkle ½ cup nuts and a pinch of cinnamon. Melt ½ cup brown sugar and ¾ cube butter together and pour over everything. Let rolls rise to the top of the pan. Bake at 350 for 30 min.

Granola Bars
Kathy Johansen, Bindery Preparation
1 large bag (16 ounce) marshmallows
1 cube margarine
1 large spoonful peanut butter, optional
Melt together. Can be melted in a large bowl in the microwave. Stir in:
4 cups Rice Krispies
4 cups regular oatmeal
(Try other ingredients for variety – total amount should equal 8 cups)
Add a mix of a variety of ingredients, such as raisins, chocolate chips, vanilla chips, dried cranberries, coconut, sunflower seeds, nuts, etc.
Put in buttered 9”x13” pan and cool. These will be thick, so cut into smaller bars when serving.
A good mix: Mix about ¼ cup brown sugar in the melted marshmallows. Then add coconut, sliced almonds and white chocolate chips.

Graham Crackers
Book Repair
1 c shortening
1/2 c brown sugar
1/4 c honey
2 c wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c chocolate chips
1 T shortening
Oven 375. Beat shortening, sugar, and honey. Stir in flour, baking powder and salt. Roll half of the dough at a time 1/8 inch thick on a lightly floured board. Cut into 2 1/2 inch strips or circles. Place 1 inch apart on an ungreased sheet. Bake 7-9 minutes until the edges are firm. Cool slightly and remove from sheet. Melt chips and shortening and drizzle over cookies ( I have never done this, but it would be good).

Flour Tortillas
Lyn Clayton, Periodicals
4C Flour
1 1/2 TB baking powder
1/2 tsp salt
Mix together with your hand and add:
3/4 C shortening (can use lard - About 1 handful if you don’t have 3/4 measure)
Mix this in with 1 1/4 C Hot water. This makes a dough.. Grab some and make into a ball (palm sized) roll out to about 1/4 inch thick and 8-9 inches. You can use the edge of a glass if you don’t have a rolling pin). Cook on hot (med hot if using an iron skillet) pan. Cook till start to bubble (about 10 - 30 seconds) - then WITH YOUR HAND flip the tortilla to cook the other side. Don’t burn them. Cover them with a towel till you have made all you want. Can freeze them.

Granola Bars
Book Repair
2 1/2 c crisp rice cereal
2 c quick oats
1/2 c raisins
1/2 c brown sugar
1/2 c light corn syrup
1/2 c peanut butter
1 tsp. vanilla
1/2 c chocolate chips
Combine rice cereal, oats, and raisins in a large bowl; set aside. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly, remove from heat. Stir in peanut butter and vanilla until blended. Pour peanut butter mixture over cereal mixture. Stirring until coated; let stand 10 minutes. Stir in chocolate chips. Press mixture into a 9 x 13 pan; cool in pan or a wire rack. Cut into bars.

Breads & Breadsticks

Hawaiian Portuguese Sweet Bread
Kimberly Ha’o, Serials
2 pkg. active dry yeast
1/2 cup warm potato water
3 tablespoons sugar
1 cup mashed potatoes
1/8 teaspoon ginger
1/2 cup milk
2 teaspoons salt
6 eggs
1 3/4 cups sugar
1/2 cup butter or margarine, melted
8 to 10 cups flour
Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled. Scald milk; add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; gradually beat in the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough. Place on lightly floured board and knead int remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning in grease top. Cover; let rise until doubled. Grease four 9 X 5 X 3-inch loaf pans. On a lightly floured board, divide dough into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. Preheat electric oven to 325 degrees F. Bake for 45 minutes or until done. Makes 4 loaves.

Zucchini Bread
Leila Kramer, Serials
3 C. flour
3 eggs
2 C. sugar
1 C. oil
1 tsp. salt
2 C. zucchini ( with skin)
3 tsp vanilla
1 C. chopped nuts
1tsp. Cinnamon
1/4 tsp. baking powder
1 tsp. baking soda
Heat oven to 350°. Beat eggs, add sugar and oil, beat well. Add vanilla, zucchini and nuts. Lastly add flour that has been mixed with salt, baking soda, baking powder and cinnamon. Sprinkle additional cinnamon-sugar and nuts on top, bake in 2 loaf pans for 1 hr.

Pauli’s Pumpkin Bread
Diana VanDyke, Periodicals
Mix together:
4 eggs
3 C. sugar
Add (mixing well):
1 (16oz.) can Pumpkin
2/3 C. water
1 C. oil
1 Tsp. vanilla
Add:
3 ½ C. flour
1 ½ Tsp. baking powder
2 Tsp. baking soda
1 Tsp. cloves
1 Tsp. cinnamon
1 Tsp. nutmeg
Grease pans and fill ½-2/3 full. Bake for 1 hour at 325°. (For unique bread shape, remove can label and spray pumpkin can. Bake as directed above. To remove from can, use a can opener to remove the bottom and gently slide bread out.).

Fat-Free Zucchini Bread
Derrik Hiatt, Serials
1 c. whole wheat flour
1 c. unbleached white flour
½ tsp salt
1 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
¾ c. sugar or ½ c. honey
2 eggs
? c. applesauce
1 tsp vanilla
1½ c. grated zucchini, drained
Mix dry ingredients. Add liquids (including applesauce) and zucchini, and mix just until ingredients are combined. Pour into lightly greased loaf pans. Bake at 325° for 45 to 55 minutes. Yields one 4" x 8½" loaf or two 3" x 5¾" loaves.

Grandma Clayton’s Whole Wheat Bread
Lyn Clayton, Periodicals
(2 loafs)
3 Cups white flour
3 Cups whole wheat flour
¾ Cups powdered milk
2½ Cups warm water
1½ Tbs dry yeast
1 Tbs salt
2 Tbs oil
¼ Cup honey
Place dry ingredients into a large bowl. Make a well in these. Add the wet ingredients and stir. (It will be sticky.) Add flour if too wet, add water if too dry. Grease hands. Place dough on floured counter. Knead about 5 minutes. Let raise to double (1 hr), punch down and turn over. Let rise another ½ hour. Form loaves, and let rise 15 minutes. Place in a cold oven and turn on the oven to 350 degrees. Bake for 45 - 55 minutes. (Will sound hollow when loaves are tapped.) Remove from loaf pans to cool. (I don’t always wash my loaf tins. This helps them to get a coating so the bread won’t stick.) .

Raspberry Cream Cheese Coffee Cake
Leila Kramer, Serials
2 1/4 c. all-purpose flour
3/4 C. sugar
3/4 c margarine or butter
2 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
3/4 c. sour cream
1 tsp. almond extract
1 egg
8 oz. package cream cheese, softened
1/4 c. sugar
2 c. raspberry preserves
2 c. sliced almonds
1 egg
Heat oven to 350 F. Grease and flour bottom and sides of 9 or 10 inch spring form pan. In large bowl, combine flour and 3/4 c. sugar; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg; blend well. Spread batter over bottom and 2 inches up sides (about 1/4 inch thick) of greased and floured pan. In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg; blend well. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture. In small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves. Bake at 350 F. for 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove sides of pan. Store in refrigerator. Makes 16 servings.

back to top

Pita Bread
Leila Kramer, Serials
2 C. warm water (115 degrees)
1 T. plus 1 tsp yeast
1 T. salt
4 C.. flour
Preheat oven to 475. Soften yeast in water. Stir in salt and flour; cover. Let rise 1 hour (dough will be sticky). Turn onto floured surface and knead lightly for 2 to 3 minutes. Cover with towel; let rise 30 minutes. Divide dough into 6 balls. Roll each ball into 8 inch circle using as few strokes as possible and rolling only on 1 side. Place on cookie sheet on center rack in oven. Bake 8 minutes or until puffed like pillow and lightly browned. (To keep soft, put in brown bag until cooled.) Cut in half for filling. May freeze unused pitas. Makes 12 servings. (To make the labor worth it, I usually double the recipe since it freezes well.) Fill with Chicken Walnut filling, Beans in pita, or use your imagination!

Light-Saber Breadsticks
Derrik Hiatt, Serials
2½ to 3 cups flour
1 Tbsp dry yeast
1 c. warm water (120° to 130°)
1 Tbsp oil
1 Tbsp sugar
1 tsp salt
Mix 2 cups flour and dry yeast in mixer bowl. Add water, oil, sugar, and salt. Mix well. Gradually add remaining flour until dough cleans the sides of the bowl. Knead 3 to 4 minutes.
(For regular, non-Star-Wars breadsticks, skip this next step.) Divide the dough into three large balls and one small one. Add food coloring to the three large balls of dough (I recommend blue, red, and green food coloring). Knead the coloring into the dough (you will stain your hands doing this). The fourth, uncolored ball is for the light saber handles.
Lightly oil or flour hands and countertop. Roll dough into 8-inch-long light sabers. Cover one end with the uncolored dough. Place bread sticks / light sabers about ½ inch apart on greased baking sheet. Let rise until almost double, about 15–20 minutes. For soft sticks, bake at 350° for 12–15 minutes; for crispier sticks, bake at 325° for 20–25 minutes. Makes about 18 breadsticks.

Lyn Ortega’s Indian Fry Bread
Leila Kramer, Serials
Prep. Time: 15 minutes
Resting time: 1 hour
Cooking time: 10 minutes
Corn oil (for frying bread)
2 C. flour
1/3 C. nonfat dry milk
2 tsp. baking powder
1 tsp. salt
1 T. shortening
¾ C (approximately) warm water [105 to 115 degrees)
1. Mix flour, dry milk, baking powder, and salt in a large bowl. With your fingers, work in shortening until it is not visible. Wit a fork, gradually stir in enough water to form a soft dough.
2. On a lightly floured surface, knead until smooth and springy _about 5 minutes. Form into a 6” roll. Let rest uncovered for 45-60 minutes. Slice crosswise into 6, 1” pieces; form each into a ball.
3. On a lightly floured surface, with a floured rolling pin, roll each ball to a thin 6” round less than ¼ inch thick.
4. Pick up a round of dough; holding it close to the edge with both hands, start pressing and rotating the round between thumbs and fingers, keeping thumbs moving close together. First press close to edges of the dough then move thumbs down slightly and rotate until round is 7 to 8 inches in diameter _ returning to press near edges if necessary. The round will have uneven spots of thickness. Repeat with remaining rounds.
5. Fry each round individually in oil heated to about 375. With tong, push down often into oil to submerge. Fry turning once, until puffed and golden brown. Keep warm in a low oven.
These are good as a main dish when topped with your favorite taco fixings, or chili or, as a fun treat when topped with honey, honey butter or icing like scones (makes 6 pieces so I usually double this).

Easy and Delicious White Bread
Sarah Coons, Serials
2 ¾ c. hot water
3 ½ c. Flour
1 T. salt
1/3 c. oil
1/3 c. honey
1 T. yeast
3 cups flour
Mix water and 3 ½ c. Flour and make a paste. Add 1 T. salt and 1/3 c. oil and honey. Mix. Then add yeast. Mix. Add 3 more cups flour and mix. Makes 2 loaves. Let rise for about an hour or so. Bake at 350 for 35-45 minutes.

back to top

Coconut Bread
Leila Kramer, Serials
4 eggs beaten
2 C sugar
1 C oil
2 tsp coconut flavoring
3 C flour
1/2 tsp salt
1/2 soda
1/2 tsp baking powder
1 C buttermilk
1 C coconut
Bake in greased loaf pans @ 350 for 45-50 min. Makes 2 large loaves.

back to top

Pumpkin Bread
Leila Kramer, Serials
Preheat oven to 350°
3 C. sugar
2 C. pumpkin
4 eggs, beaten
½ tsp. baking powder
3 ½ C. flour
1 C. oil
2/3 C. water
2 tsp soda
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp nutmeg
1 tsp. allspice
½ tsp. cloves
Mix in order given. Bake in greased bread pans @ 350° for about 1 hour or until center springs back when pushed. Makes 2 loaves.

Cranberry Bread
Lyn Clayton, Periodicals
2 C flour
½ C sugar
½ tsp baking soda
½ tsp salt
Juice & rind of 1 medium orange
2 tsp melted margarine
Hot water
1 egg, beaten
1 tsp vanilla
1 C cranberries, ground
½ C chopped nuts (optional)
1. Preheat oven to 350N F.
2. Sift dry ingredients together.
3. Measure together Orange juice, grated rind, and melted margarine; add enough hot water to make 1 cup.
4. Stir liquid into dry ingredients. Add remaining ingredients.
5. Spray sides of pan with vegetable pan spray. Add batter.
6. Bake for 1 hour (toothpick clean test).
7. Let stand overnight for easy slicing.
Exchange: 1 starch + ½ fat

Poppy Seed Bread
Lanell Rabner, Periodicals
6 eggs
2 ¼ cups vegetable or corn oil
5 cups sugar
6 cups flour
3 tsp each – salt and baking powder
3 tsp each – vanilla, almond and butter extracts
3 Tbsp poppy seeds
Preheat oven to 350 degrees. Beat eggs, oil and sugar until fluffy. Stir in dry ingredients alternately with milk. Add extracts, vanilla and poppy seeds. Bake for 1 hour or until dry in the center.
Glaze:
½ cup orange juice concentrate
1 ½ cups powdered sugar
1 tsp each – butter and almond extracts and vanilla
Mix together. When the bread has been removed from the oven, poke holes in the top and drizzle with glaze.

Corn Bread
Lanell Rabner, Periodicals
¾ cup yellow corn meal
1 tsp salt
3 ½ tsp baking powder
1 cup flour
2 Tbsp sugar
2 eggs
1 cup milk
2 Tbsp melted shortening or butter
Sift flour, corn meal, baking powder, salt and sugar. Beat eggs and add melted shortening or butter. Stir in dry ingredients and beat thoroughly. Pour into a well-greased shallow pan, 8x10 inches. Bake at 425 degrees for 25 minutes or until dry in the center.

back to top

Marie Calendar’s Cornbread
Leila Kramer, Serials
1/2 C butter *
2 sugar
1 C flour
2 tsp. baking powder
1 egg
1 C milk
2 C cornmeal
2 tsp salt
*for lower fat version use 1/4 C oil and 1/4 C light Karo syrup.
Mix until well blended but do not over beat. Bake in greased 9x9 pan at 425 for 20 min.

Beautifully Basic Breadsticks
Diana VanDyke, Periodicals
Dissolve 1 Tbsp. yeast in ¼ C. warm water in small bowl
In separate bowl combine: 1 Tbsp. sugar, 1 Tsp. salt, 1 ¼ C. warm water
Add yeast mixture and 3 C. flour to separate combo. If added flour is needed, add only ½ C. at a time. (Total amount needed depends on humidity in the air) Knead for 10 minutes. Form into breadsticks, pour melted butter over the top and add desired seasonings. Bake at 375° for 10-15 minutes. Breadsticks will not be brown.

Breadsticks
Andrea Howell, Serials
1 ½ C warm water
3 tbsp. sugar
Dissolve sugar in warm water then add:
1 tbsp. yeast
Let yeast “brew” in water until it appears foamy. Then add:
3 ½ C. flour
1 tsp salt
Mix thoroughly and let rise for about 20 to 30 minutes. Pour dough into buttered cookie sheet or jelly roll pan. Roll dough in pan until evenly covers bottom of pan. Pour ¼ C melted butter or margarine over the top of the dough, sprinkle garlic powder and onion salt as desired (can also sprinkle parmesan cheese on top if desired). Cut into 1 inch strips and bake at 375° for 15 minutes or until golden.

This recipe is also good for cinnamon sticks (just substitute garlic and onion for sugar and cinnamon) or pull-apart bread, pizza crust, and even calzones! The possibilities are endless!

Muffins & Biscuits

Apple Spice Muffins
Lyn Clayton, Periodicals
(less sugar than most)
1 ½ C raisins
3 C water
Simmer about 10 minutes. Drain reserving 1 ½ C of raisin liquid.
Add:
2tsp baking soda and stir.
In another bowl combine:
1/3 C granulated sugar
sugar substitute to equal to 1 C
1Tb cooking oil
4 TB water
Add:
½ C applesauce, unsweetened
Add above to raisin water.
Add:
2 1/4 C flour (I add 1 cup with the spices and then mix and add the rest of the flour.)
2 ½ Tsp Cinnamon
1 ½ tsp nutmeg
Mix well. Batter will be a thinner consistency than most muffin mixes. Fold in raisins. Bake at 350 degrees for 20 to 25 minutes or until done. (I don’t know the calories, but it is less than 200/ 1 muffin) 1 muffin = 1 starch + ½ fat.

Orange Muffins
Kathy Johansen, Bindery Preparation
1 cup sugar
½ cup (1 stick) butter
2 eggs
1 teaspoon baking soda
1 cup buttermilk
2 cups sifted flour
½ teaspoon salt
1 cup dried currants (I use dried cranberries)
zest and juice of one medium orange (put whole orange, cut up, in food processor)
Orange juice, frozen is fine, does not have to be fresh
½ cup sugar
Preheat the oven to 400 degrees and grease small muffin tins. Cream the sugar and butter until smooth. Add the eggs and beat until fluffy. Add the baking soda to the buttermilk. Sift the flour and salt together and add to the sugar/butter mixture alternately with the buttermilk. Stir until well mixed.

In a food processor finely chop the orange (do not peel, just wash well, quarter it and put it in the food processor). Add the orange and the dried currants to the batter. Spoon the batter into the prepared muffin tins and bake until golden brown and firm to the touch, about 12 minutes. (I baked them for 11 minutes.) Remove the muffin tins to a baking rack. Brush the tops of the muffins with orange juice and sprinkle with sugar. Let set about 5 minutes and then remove muffins from the pans. (I just sprinkled the muffins with granulated sugar before I baked them.) Let cool thoroughly.

Cheddar Biscuits
Andrea Howell, Serials
4 C. baking mix (bisquick)
3 oz. cheddar cheese, shredded
1 1/3 C. water
½ C melted butter
1 tsp. garlic powder
¼ tsp. salt
1/8 tsp. onion powder
1/8 tsp. dried parsley
Combine baking mix, cheese and water. Mix until dough is firm. Using a small spoon, place dough on cookie sheet (or jelly roll pan). Bake at 375° or 10 to 12 minutes, or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven. Makes about 20 biscuits.

back to top

Crunchy Cranberry Buttermilk Muffins
James Fairbourn, Book Repair
1 1/3 cups all-purpose flour
2/3 cup quick oats, uncooked
1/3 cup firmly packed brown sugar
1 ½ tsp baking powder
1 tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
¼ tsp salt
¾ cup buttermilk
1 egg, slightly beaten
¼ cup butter, melted
½ cup chopped fresh cranberries
Butter
Preheat oven to 400 degrees. Combine dry ingredients in large mixing bowl. Combine liquid ingredients in small mixing bowl. Stir liquid mixture into dry mixture just until all dry ingredients are moistened. Gently stir in cranberries. Fill paper-lined 2 ¾ inch muffin cups two-thirds full. Bake 20-25 minutes, or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Serve warm or cold with butter. Note: muffins can be prepared ahead and frozen. Reheat in microwave; one muffin on High (100%) for 30 to 45 seconds.

Blueberry Cream Muffins
Kathy Johansen, Bindery Preparation
4 cups all-purpose flour
1 cup sugar
6 teaspoons baking powder
1 teaspoon salt
2 eggs
2 cups milk
½ cup butter or margarine, melted
2 cups fresh or frozen blueberries*
FILLING:
1 package (8 ounces) cream cheese, softened
1 egg
1/3 cup sugar
Dash of salt
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 rounded tablespoonfuls into greased muffin cups.

In a small mixing bowl, beat cream cheese, egg, sugar and salt; place about 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter. Bake at 375 degrees for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 dozen.

*Note: If using frozen blueberries, do not thaw before adding to the batter.

Cinnamon Sugar Muffins
Jason Guthrie, Serials
1 1/2 C Flour
1/2 C Sugar
2 Tsp. Baking Powder
1/s Tsp Salt
1/2 Tsp Nutmeg
1/2 Tsp Allspice
1/2 C Milk
1/3 C Melted Butter
1 Egg
Whisk dry ingredients, spoon in wet ingredients. Bake at 400 for 10-13 min. Dip hot muffins in melted butter and then a mixture of cinnamon and sugar Makes about 18.

Baking Powder Biscuits
James Fairbourn, Book Repair
2 cups flour
3 tsp. baking powder
½ tsp. salt
1/3 cup shortening
¾ cup milk
Bake about 12 minutes in 450 degree oven. For buttermilk biscuits add ¼ tsp soda to dry ingredients and substitute buttermilk for milk.

Rolls

12 Hour Butterhorns
Kathy Johansen, Bindery Preparation
1 package yeast
1 cup lukewarm water
½ cup sugar
½ cup butter or margarine
3 eggs, lightly beaten
½ teaspoon salt
4 cups flour
Dissolve yeast in water. Melt butter, then add sugar, salt, and eggs to yeast mixture in bowl. Add flour and mix well. Let rise 5 to 6 yours, or overnight. Roll into 2 circles. Brush with softened butter and cut into 16 pie-shaped pieces. Roll into butterhorns. Let rise 5 to 6 hours. Bake at 375 degrees about 8 to 10 minutes.

Refrigerator Rolls
Lyn Clayton, Periodicals
Large bowl:
2¼ Cups flour
½ Cups sugar
2 tsp salt
2 Tbs yeast
Add gradually into above:
½ Cup butter or margarine
2 Cups hot water
Add;
1egg
Increase speed to medium and beat 2 minutes.
Add:
¾ Cup flour. Beat 2 minutes.
Add about:
2½ Cups flour (to soft dough)
Knead. Let rise once to double. (Approximately 1 hour) Put into refrigerator (can keep up to 2 days) About 2 hours before serving, remove from the fridge, cut dough into 30 peices. Shape into rolls as desired and place into pan. Let rise until double (about 1½ hours) Bake in preheated oven , 425 degrees, for 15 - 20 minutes.

Sweet rolls - Cinnamon rolls
Lyn Clayton, Periodicals
In a cup combine:
½ Cup warm water
1 Tbs yeast
2 Tbs sugar
Let sit until bubbly. About 5 minutes.
Mix in a large bowl:
3 eggs beaten well
½ Cup sugar
1 tsp salt
¾ Cup warm water
1 Tbs shortening
Add:
2 Cups flour
yeast mix
Mix in :
2½ Cups flour
Let rise until double (3 hours). Roll out dough on floured surface. Shape into rolls. Let rolls rise about 45 minutes or an hour. They should be really raised up to be fluffy. Bake at 400 degrees for 10 - 15 minutes.
Cinnamon rolls:
Before shaping into rolls, roll out into a large flat square. You will want the dough to be about ½ inch thick. Sprinkle lightly with cinnamon. Sprinkle with sugar. Add raisins if you like them. Roll dough up with the sugar etc in the center. Cut roll into about 1 inch pieces, across the roll @. Cook as above. Frost.

Butterhorn Rolls
Leila Kramer, Serials
Soften 2 tsp yeast in 1/4 C warm water (110 degrees)
Combine:
3/4 C scalded milk
1/2 C shortening
1/2 C sugar
2 tsp salt; cool to lukewarm.
Add 1 C flour, spongy yeast mixture and 3 eggs. Beat well. Stir in 3 1/2 to 3 3/4 C flour or enough to make soft dough. Knead lightly on floured surface 5-8 min ( or until balls around dough hooks for several minutes in machine)

back to top

Orange Rolls
Diane Christensen ,Serials
Pour into large bowl:
1/4 C warm water
1 T dry yeast
3 T sugar
After yeast starts to activate, add & mix:
1/3 C vegetable oil
1 t salt
2 eggs
Add & mix:
3/4 C warm milk (not hot -- it will kill the yeast)
3 C flour, or slightly less
The dough should be quite soft. Let rise 2 hours, stirring down periodically. Roll out on floured board about 1/2" thick.
Spread on dough:
1/2 C sugar
1/4 C softened butter
2 T grated orange rind
Roll jelly-roll fashion, slice and place on greased pie plate. Brush tops
with butter. Rise 1/2 - 1 hour, until doubled in size. Bake at 375 for 15 minutes, or until tops are golden brown.
Glaze while warm with mixture of:
1/4 C butter
3/4 C powdered sugar
1/2 t vanilla
enough milk to make a very soft icing. Note: I never make just a single recipe of these. I double or quadruple the recipe, and give some away. They are really good, and are ten times better if eaten while still warm.

back to top

Never Fail Rolls
Derrik Hiatt, Serials
2 Tbsp dry yeast
¼ c. warm water
2 c. warm water
½ c. margarine, melted
½ c. sugar
2 tsp salt
2 eggs, beaten
6 c. flour
Mix yeast with ¼ cup warm water. In separate bowl, combine 2 cups warm water, sugar, salt, and eggs. Add yeast to other ingredients. Add flour. Beat vigorously to soft dough. Let rise for ½ hour. Place in fridge for 2 or more hours. Dough can stay in fridge up to 2–3 days. Roll out with quite a bit of flour. Cut into desired shape. Dip in butter and arrange on cookie sheets. Let rise 1–2 hours before baking. Bake at 425° for 12–15 minutes.

back to top

Breakfasts

Waffles
Lyn Clayton, Periodicals
Sift together: (Really do need to sift)
1½ Cups flour
3 Tbs sugar
2 tsp baking powder
¾ tsp salt
Add:
2 egg yolks
1½ Cups milk
¼ Cup oil or melted shortening
Fold in:
3 egg whites beaten to stiff peaks
Cook in waffle iron. Serving suggestion Great with applesauce and whipped cream.

Ann’s Pancakes (or Waffles)
James Fairbourn, Book Repair
Try these in your Mickey Mouse waffle iron sometime!
1 cup flour
½ tsp. salt
½ tsp. soda
1 tsp baking powder
1 egg (whip up the white and add to batter later)
1-2 tbs. oil
1+ cup milk

back to top

Grandma Rose’s Pancakes
Lyn Clayton, Periodicals
(This was taken from my Grandmother’s “scratch” recipe.)
1½ Cups flour (if you use whole wheat flour, they have a sort of buckwheat taste.)
1 Tbs baking powder
3 Tbs sugar
¾ tsp salt
1 egg
1¼ Cups milk
3 Tbs butter, margarine, or oil
If too thick, may thin with milk.
Cook on a griddle and enjoy.

Okinawa Donuts
Kimberly Ha’o, Serials
3 cups flour
1 cup raw sugar
1 1/2 teaspoons baking powder
3 eggs
3/4 cup evaporated milk
2 tablespoons melted butter, or margarine Rind of one orange, chopped
Deep fat for frying
Sift flour with sugar and baking powder. Mix in eggs, evaporated milk, butter and orange rind. Let stand for at least 30 minutes. Heat deep fat to 375 degrees F. Stir dough once before frying. Scoop dough up with hand, lift palm and turn downward, and squeeze dough through thumb and index finger. Shape dough into a round ball. Drop into hot fat and fry 8 to 10 minutes, turning often until donuts split. Drain on absorbent paper. Makes 2 dozen donuts.

Breakfast Ideas
Leila Kramer, Serials
Apple-cheese melt: sandwich with wheat bread, apple slice, ham and Swiss cheese. Toast like grilled cheese.
Waffle-egg sandwich: 2 waffle squares, 1 slice Canadian bacon, slice cheddar, 1 egg fried.
While egg is warm, top with cheese; heat all in sandwich form in oven ‘til cheese is melted.
Tex-Mex eggs in a pita: scramble 2 eggs, while warm, put into pita with 2 T Jack cheese and 1 T salsa.
Butter Spreads For Bagels, Toast, Etc.
For each spread combine 2 C butter with ingredients; beat until fluffy. Each makes 2/3C.
Walnut-honey: 1/3 C walnuts & 2 T honey
Orange: 1/3 C confectioners’ sugar, 2 T orange juice & 2 tsp grated orange peel.
Sesame: 2 T toasted sesame seeds & 2 T honey

Finnish Pancake
Kimberly Ha’o, Serials
4 cups milk
4 eggs
4 TBLS sugar
1 tsp. salt
1 cup flour
Mix all ingredients together. In 9x13 inch pan melt ½ cup butter in the oven. Pour melted butter into batter and mix. Pour batter into pan. Bake in 450º oven for 25 minutes. Sprinkle with powdered sugar or top with fruit.

The Church of Jesus Christ of Latter-day Saints | Brigham Young University | Harold B. Lee Library

Comments?

Last Modified: 06/29/2007