Recipes

BAKING POWDER BISCUITS

BANANA BREAD

BISCUITS

BLUEBERRY MUFFINS

BREAKFAST ROLLS

BUTTERMILK CARAWAY BISCUITS

CARAMEL

CORN BREAD

CORN BREAD

ENGLISH MUFFINS

MONKEY BREAD

OLD-FASHIONED WHITE BREAD

PIZZA DOUGH

POPPY SEED BREAD

PUMPKIN BREAD

SHARON'S OVERNIGHT BUNS

SOFT BREADSTICKS

SWEET ROLL DOUGH

ZUCCHINI BREAD

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Cut shortening into flour, sugar, baking powder, and salt with pastry blender until mixture resembles fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).

Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2 inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown. 10-12 minutes. Immediately removed from cookie sheet.

For Drop Biscuits: Increase milk to 1 cup. Drop dough by spoonfuls onto greased cookie sheet

Mix in order given. Bake at 350 degrees about 30 minutes till done. I bake almost 50 minutes in the small load pans. Best made in the 2 med size pans. Spray pans with Pam

In bowl, combine the flour, baking powder, and salt. Cut in Crisco until mixture resembles coarse meal. Add milk; stir with fork until blended. Transfer dough to a lightly floured surface. Knead gently, 8 to 10 times. Roll dough 1/2 inch thick. Cut with floured cutter. Bake on ungreased baking sheet.

DROP BISCUITS: Prepare as above, except increase milk to 1 cup. Do not knead. Drop from a spoon onto an ungreased baking sheet. Bake as above

BLUEBERRY MUFFINS

1. Heat oven to 400 degrees to bake for 20 minutes

2. Mix flour, sugar, baking powder, and salt in large bowl. Beat egg in small bowl; stir in milk and butter. Add to flour mixture and stir just until moistened. (Batter will be lumpy). Stir in cereal and blueberries.

3. Spoon batter into greased or paper lined muffin pan, filling each cup 2/3 full.

Roll each biscuit in sugar and cinnamon mixture in top half of this recipe and place in a greased bundt pan on end.

Mix up ice cream mixture for sauce and cook till almost boiling. Pour over biscuits and bake 350 degrees for 20-30 minutes

Sift together flour, salt, baking powder, and soda. Stir in caraway seeds. Cut in butter or margarine until mixture resembles coarse crumbs. Add buttermilk; stir until dough holds together. Knead briefly on floured surface. Roll out to 1/2 inch thickness. Cut into 2 inch rounds. Arrange on ungreased baking sheet. Bake at 450 degrees for 8-10 minutes until risen but not browned. Cool. Fit into zipper-top freezer bags. Press out air, seal and freeze. When ready to serve, remove biscuits, bake at 450 degrees for 10 minutes until lightly browned

Melt together in microwave and place in pan. Then place your caramel rolls on top to rise. Bake as directed for rolls. When done turn over on cookie sheet..

Mix all ingredients; beat vigorously 30 seconds. Pour into greased round pan. 9 x 1 1/2 inches or a square pan, 8x8. Bake until golden brown

Pour into greased 8 inch square pan. Bak

Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in flour, shortening, honey, and salt until water is absorbed and dough cleans side of bowl. Turn dough onto floured surface. Knead lightly just until easy to handle, 5-10 times. Roll 1/4 inch thick, adding flour to surface. If necessary, to prevent sticking. Cut into 3 1/2 inch circles.

Sprinkle ungreased cookie sheet with cornmeal. Place circles about 1 inch apart on cookie sheet; sprinkle with cornmeal. Cover and let rise in warm place until light and airy, about 1 hour. (Dough is ready if indentation remains when touched: dough does not double.)

Heat ungreased electric griddle or skillet to 375 degrees. Cook circles until deep golden brown, about 7 minutes on each side; cool. To serve, split with fork; toast and spread with margarine or butter and marmalade if desired

Cut biscuits into 4 pieces then roll each piece in a mixture of sugar and cinnamon. Place in a greased bundt pan or an angel food pan.

Bring caramel mixture to a boil and pour over biscuits. Bake. Leave in pan for 15 minutes to cool. Then turn out to serve. May be sliced or broken apart

In mixing bowl, combine 2 1/2 cups of the flour and yeast. Heat milk, sugar, Crisco, and salt just till warm (115-120 degrees), stirring till Crisco almost melts; add to dry mixture. Add eggs. Beat with electric mixer at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make moderately stiff dough. Turn out onto lightly floured surface; knead till smooth and elastic, 6-8 minutes. Shape in ball. Place in greased bowl; turn dough to grease surface. Cover; let rise in warm place till double, about 1 1/4 hours. Punch down; turn out onto lightly floured surface. Divide in half. Shape in smooth balls. Cover; let rest 10 minutes. Shape in 2 loaves. Place in greased 8x4x2 inch or 9x5x3 inch loaf pans. Cover and let rise till nearly double, 45-60 minutes. Bake. If tops brown too fast, cover loosely with foil last 15 minutes. Remove from pans; cool

Dissolve yeast in water, stir in flour, oil, sugar, and salt. Beat 25 strokes. Cover and let rest 5 minutes. Spread in buttered pan and top with pizza toppings. Makes a large pan!

TACO PIZZA: I buy a bottle of taco sauce and use that instead of pizza sauce and then top with hamburger and whatever else you like on your taco's. Top with cheese. Put cold stuff on like lettuce and tomatoes after it is baked.

BREAKFAST PIZZA: I buy a sausage gravy mix and make that and put it on instead of pizza sauce. Then scramble some eggs and put on with your sausage and whatever else you would like on like an omelet. Top with your cheese and it is great

Mix all above except the pudding. Add this last and pour into two large loaf pans

Beat and make a well. Add 1/2 cup oil, 2 eggs, 1/3 cup water, 1 cup pumpkin. Beat and add nuts.

Start this at 4:30 or 5:00 in the evening. Dissolve yeast in warm water. Add melted margarine, sugar, and salt. Stir. Add beaten eggs. Add flour. Mix and knead every hour till 9:30 or 10. Make into buns. Place on greased sheet. Cover with towel-seal towel under pan and let rise all night. Bake in the morning.

Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in 1 cup of the flour, the oil, hone, and 1 teaspoon salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.

Heat oven. Stir down dough by beating about 25 strokes. Turn dough onto generously floured surface; roll around lightly to coat with flour. Divide in 24 equal parts. Roll and shape each part dough into a rope, about 9 inches long, sprinkling with flour if dough is too sticky. Place on greased cookie sheet. Brush with egg white; sprinkle with coarse salt. Bake until crust is deep golden brown and crisp, about 15 minutes. Immediately remove from cookie sheet and store loosely covered

Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in milk, sugar, shortening, salt, egg, and 2 cups of the four. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased 2 1/2 quart bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours (Dough is ready if indentation remains when touched.) Punch down dough. Use for Rolls or other...let rise again after what ever is made till double and bake..

Do-ahead Tip: After kneading, cover dough and refrigerate in greased bowl no longer than 3 days

Beat eggs until foamy. Add sugar, oil, vanilla, and zucchini. Mix well. Add rest of ingredients. Pour into 3 small loaf pans. Bake at 350 degrees about 50 minutes or until toothpick comes out clean. Makes 3 small loaves or 2 large loaves

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