Breads N Muffins

1/3 cup lukewarm water (105 to 115 F)
1 package active dry yeast
1 tablespoon firmly packed light brown sugar
2 ½ cups all-purpose flour
1-½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon dried dill weed or savory leaves
1/3 cup shortening
¾ cup low-fat (1-% milkfat) buttermilk or soured milk

Preheat the oven to 450 degrees. In a small bowl, combine the water, yeast, and

brown sugar. Let stand for 10 minutes or until foamy. In a large bowl, stir together

the flour, baking powder, baking soda, salt, and dill weed. Using a pastry blender

or 2 knives cut in the shortening until the mixture resembles coarse crumbs. Add

the yeast mixture and the buttermilk all at once and stir until soft dough forms.
Knead on a lightly floured surface for 30 seconds, the pat or roll until ½ inch thick.

Using a 2-½ -inch biscuit cutter cut into 20-22 biscuits, re-rolling and cutting the

scraps of dough. Place on ungreased baking sheets. Bake for 7 to 9 minutes or

until golden. Serve warm. Makes 20-22 biscuits. Prep Time: 25 minutes, Cooking Time: 7 minutes

Angel Flake Biscuits

1 pkg. dry yeast (1 tablespoon)
2 tablespoons warm water
1 cup Crisco
2 cups buttermilk
5 cups flour
4 tablespoons sugar
1 teaspoon soda
3 teaspoons baking powder
1 teaspoon salt

Cut shortening into dry ingredients...add yeast and buttermilk. Knead to dough

consistency. Roll out to 1/2" thickness; cut with cutter. Melt butter. Dip biscuits in

melted butter and fold in half. Freeze 12 to a pan. Do not thaw. Bake at 350

degrees 30 minutes or until brown.

Bacon Pizza Muffs

When you need a quick lunch, these tiny pizzas can get you out of a jam.

4 English muffins split
1 can (8 ounces) pizza sauce
½ cup chopped Canadian-style bacon
½ cup chopped sweet green pepper or ¼ cup chopped pitted black olives
1 package (4 ounces) shredded part-skim mozzarella cheese

Preheat the broiler. Place the muffins onto a large baking pan.

Broil 5 inches from the heat for 1 to 2 minutes or until toasted.
Spread the pizza sauce onto the muffins. Top with the bacon

and green pepper. Sprinkle with cheese. Broil for 3 minutes more

or until heated through and cheese is golden. Makes 4 servings.

Banana Waffles

The Dutch introduced waffles to colonial New York. It soon became the custom to give each
new bride a waffle iron with her initials and wedding date worked into the design.

Don't hesitate to try this recipe because you lack the perfect syrup! Try this one!

1 ¼ cups all-purpose flour
2/3 cup whole-wheat flour
1 tablespoon baking powder
½ teaspoon ground allspice or ground cinnamon
Dash of salt
2 large egg whites
1 large egg, lightly beaten
2 cups (1-% milkfat) milk
½ cup mashed ripe banana
¼ cup olive oil or vegetable oil
¼ cup chopped pecans or walnuts (optional)

Preheat a lightly greased waffle iron. In a large bowl, stir together the all-purpose flour, whole-wheat flour, baking powder, allspice, and salt. In a medium-sized bowl, combine the egg whites, egg, milk,
banana, oil, and pecans (if using). Add to flour mixture all at once and stir just until combined.
Using 1 to 1 ¼ cups batter for each waffle, pour the batter onto the grids. Close lid quickly; do not open during baking. Bake according to the manufacture's directions. Use a fork to lift the waffle off the grid. (If the batter becomes too thick, add a little additional milk.) Makes fourteen 4-inch squares (7 servings) Be sure to keep the previous batches warm for best flavor.
Prep Time: 15 minutes, Cooking Time: 16 minutes

Blueberry Streusel Muffins

Originally, muffins were rather plain bread. Then over the years Americans started making them sweeter and more like a cake. This blueberry-filled version has a delicious sugar-and-spice topping.

For the streusel topping:

¼ cup firmly packed light brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 tablespoon butter or margarine

For the Muffins
2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
1/8 teaspoon salt
2 large egg whites
¾ cup low-fat (1% milkfat) milk
3 tablespoons butter or margarine, melted
½ teaspoon grated lime rind
¾ cup fresh or frozen blueberries

Preheat the oven to 400 degrees. Lightly grease 12 regular-size muffin cups or line with paper liners. To prepare the streusel topping, in a medium-size bowl, stir together the brown sugar, the 2 tablespoons flour, the cinnamon, and allspice. Using a pastry blender or 2 knives, cut in the 1-tablespoon butter until the mixture resembles coarse crumbs. Set aside.

To prepare the muffins, in a large bowl, stir together the cups flour, the granulated sugar, baking powder, and salt. In another medium-size bowl combine the egg whites; milk the 3 tablespoons melted butter, and the lime rind. Add to the flour mixture all at once and stir until just
combined. Fold in blueberries.

Fill each muffin cup about ¾ full sprinkle with the streusel topping.
Bake for 20 to 22 minutes or until golden brown. Serve warm. Makes 12
muffins.
Prep.Time: 20 minutes, Cooking time: 20 minutes.

Bran Muffins

1-1/2 cups shreds of wheat bran cereal
½ cup raisins
½ cup boiling water
1 egg
1 cup buttermilk
¼ cup buttermilk
¼ cup vegetable oil
1-1/4 cups all-purpose flour
2/3 cups sugar
1-1/4 teaspoons baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg

Heat oven to 400 degrees. Grease bottom only of 12 medium muffin

cups. 2-1/2 x 1-1/4 inches, or line with paper baking cups.

Mix cereal, raisins and water; let stand 2 minutes. Beat egg in

2-1/2-quart bowl; stir buttermilk, oil and cereal mixture. Stir in

remaining ingredients, all at once, just until flour is moistened

(batter will be lumpy). Fill muffin cups about ¾ full. Bake until

golden brown, about 20 minutes. Immediately remove from pan.

Makes about 1 dozen muffins.
NOTE: *If using self-rising flour, you must omit baking soda and salt.

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Oatmeal Biscuits
1 ¼ cups all-purpose flour
¾ cups old-fashioned (5 minutes) or quick cooking (1 minute) rolled oats
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon cream of tartar
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup butter or margarine
¾ cup low-fat (1-% milkfat) buttermilk or soured milk

Preheat the oven to 450 degrees. In a large bowl, stir together the flour, oats,

sugar, baking powder, cream of tartar, baking soda, cinnamon, and salt.

Using a pastry blender or 2 knives cut in the butter until the mixture resembles

coarse crumbs. Add the buttermilk all at once and stir just until soft dough forms.
Knead on a lightly floured surface for 30 seconds, then pat or roll until ¾ inch thick.

Using a 2- ½ inch biscuit cutter cut into 12 to 14 biscuits, re-rolling and cutting the

scraps of dough. Place on an un-greased baking sheet. Brush the tops with a little

additional buttermilk if you like. Bake for 10 to 12 minutes or until
golden. Makes 12 to 14. Prep Time: 15 minutes, Cooking Time: 10 to 12 minutes

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Sour Cream Biscuits

Southern grandmas will tell you good biscuits should be crusty on the
outside and soft and crumbly on the inside. Northern grandmas insist
biscuits should be high, light, and flaky, like these.

1-2/3 cups all-purpose flour
1/3 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon dried minced onion or minced onion
1/2 teaspoon cream of tartar
1/8 teaspoon salt
Dash ground red pepper (cayenne)
1/3 cup shortening, butter, or margarine
1/2 cup reduced-fat sour cream
1/2 cup low-fat (1% milkfat) milk

Preheat the oven to 450 degrees. In a large bowl, stir together the flour, cornmeal,

sugar, baking powder, onion, cream of tartar, salt, and red pepper. Using a pastry

blender or 2 knives cut in the shortening until the mixture resembles coarse crumbs.

Add sour cream and milk all at once and stir just until soft dough forms.
Knead on a lightly floured surface for 30 seconds, then pat or roll until 3/4 inch thick.

Using a 2-1/2 biscuit cutter, cut into 12 to 14 biscuits, re-rolling and cutting the scraps.

Place on an un-greased baking sheet. Brush the tops with a little additional milk if you like.

Bake for 10 to 12 minutes or until golden. Serve warm. Makes 12 to 14 biscuits.

Prep Time: 15 minutes, Cooking Time: 10 minutes.

Delicate Pecan Rolls
2 tablespoons melted butter
3 tablespoons corn syrup
½ cup (packed) brown sugar
½ cup pecan halves
1 package refrigerator biscuits

Brush muffin pans generously with melted butter. Pour small amount of
corn syrup over butter in each muffin pan; sprinkle with sugar. Place
several pecans in each muffin cup; top with a biscuit. Brush biscuits
with remaining butter. Bake at 425 degrees for 10 minutes or until
done. Yield:8 servings.

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Banana Bread
1/2 cup shortening
1 cup sugar
2 eggs
2 bananas, mashed
2 cups flour
2 teaspoons baking soda
Dash of salt
1/2 cup nuts

Cream shortening and sugar until light and fluffy. Add eggs and
bananas. Sift flour, soda, and salt. Add to mixture with nuts. Bake
at 300 degrees in greased loaf pan for 1 hour and 15 minutes

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Cranberry Nut Loaf
2 cups flour
1-1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 cup sugar
3 tablespoons vegetable oil
1-1/2 cup cranberries, chopped
1 cup chopped nuts

Sift together flour, baking powder, salt and soda. Put egg, sugar, orange
juice and oil in blender. Blend only until mixed. Add dry ingredients and
stir until barely moistened. Turn into a greased 9 x 5 x 3-inch loaf pan.
Bake in a 350-degree oven for 45 minutes or until a tester inserted into the
middle comes out clean. Turn out of pan onto wire rack to cool before
slicing.

Perfect Popovers
2 large egg whites
1 large egg, lightly beaten
1 cup low-fat (1% milkfat) milk
1 tablespoon olive or vegetable oil
1 cup all-purpose flour
1/2 teaspoon dried parsley or oregano leaves
1/8 teaspoon salt

Preheat the oven to 400 degrees. Generously grease the bottoms and
sides of 12 regular-size muffin cups. Heat the pan in the oven.
Meanwhile, in a medium-size bowl, combine the egg whites, egg, milk, and
oil. Add the flour, parsley, and salt. With a rotary beater or wire
whisk, beat the mixture until smooth.
Fill each hot muffin cup about half full. Bake on the lowest oven rack
for 25 minutes or until very brown and crusty. Remove pan from the oven
and immediately pierce each popover with a sharp knife to release steam.
Serve immediately. Makes 12 popovers.
Prep Time: 15 minutes, Cooking Time: 25 minutes.

Ghostly Potato Doughnuts
1 cup mashed potatoes
1 cup potato water
3/4 cup shortening
1 teaspoon salt
1 envelope yeast
3/4 cup warm water
2 eggs, beaten
5 to 6 cups all-purpose flour
Oil
6 cups powdered sugar
1 cup boiling water

Mix potatoes, potato water, shortening, salt and sugar. Dissolve yeast
in warm water; add to potato mixture. Stir in eggs and enough flour for
stiff dough. Knead on floured surface until smooth; cover. Let rise
for 1 hour and 30 minutes. Pat dough out to 3/4 inch thick; cut with
doughnut cutter. Let rise until doubled in bulk. Cook doughnuts in 3
to 4 inches of oil at 375 degrees in deep fat fryer until golden brown;
drain on paper toweling. Mix powdered sugar and boiling water; spread
doughnuts with glaze while warm.

Pumpkin Bread
2-2/3 cups white sugar
4 eggs, beaten
1/3 cup shortening
2 cups pumpkin
2/3 cup water
3-1/3 cup flour
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup nuts
2/3 cup raisins

Grease and flour 3 loaf pans. Preheat oven to 350-degrees. Cream
shortening and sugar; add eggs, pumpkin and water. Add dry ingredients
and spices, stir in nuts and raisins. Pour into loaf pans. Bake 1
hour. Cool 15 minutes before removing from pan.

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1-1/2 teaspoon cinnamon

3/4 cup chopped nuts

3 eggs

2 cups sugar

1 cup vegetable oil

2 teaspoons vanilla

2 cups shredded zucchini

1 (8 ounce) can crushed pineapple, well drained

Combine flour, soda, salt, baking powder, cinnamon, and nuts. Set aside.

Beat eggs lightly in large mixing bowl. Add sugar, oil, and vanilla. Beat until

creamy. Stir in zucchini and pineapple; add dry ingredients, stirring only until

moistened. Spoon batter into a well greased and floured 9x5x3-inch loaf pans.

Bake at 350-degrees for 1 hour. Cool 10 minutes before removing from pans.

Turn on rack and cool.

Blueberry-Banana Muffins
1-1/4 cup sugar
1/4 cup buttermilk
2 eggs
1 teaspoon vanilla
3 bananas
1 cup blueberries
2/3 cup butter, melted
2 cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon baking powder

In large mixing bowl combine sugar, milk, eggs, and vanilla; beat until creamy.

Add 3 mashed bananas; mix well. Add flour, baking soda, and baking powder;

mix until moist. Gently stir in the blueberries. Bake at 350-degrees for 25 to 30

minutes. Yield: 24 muffins.

Bacon Buttermilk Corn Bread
2 strips lean bacon, chopped
Vegetable oil, (optional)
1-1/3 cups cornmeal
2/3 cup all-purpose flour
2 tablespoons sugar (optional)
1 tablespoon baking powder
1/4 teaspoon baking soda
Dash of salt
2 large egg whites
1 large egg, lightly beaten
1 cup low-fat (1% milkfat) buttermilk or soured milk

Preheat oven to 425-degrees. In a small saucepan, cook the bacon over
moderate heat until crisp. Remove bacon, reserve drippings. Drain the
bacon on paper towels; set aside. Measure the drippings. If necessary,

add vegetable oil to the drippings to measure 3 tablespoons; set aside.

In a large bowl stir together the cornmeal, flour, sugar (if using), baking

powder, baking soda, and salt. In a medium-size bowl, combine the egg

whites, egg, buttermilk, the 3 tablespoons drippings, and the bacon pieces.

Add to the flour mixture all at once and stir just until combined.
Pour the batter into a lightly greased 8" x 8" x 2" baking pan. Bake
for 22 to 24 minutes or until golden. Serve warm. Makes 9 servings.
Prep Time: 15 minutes, Cooking Time: 27 minutes.

Chocolate Sticky Rolls
1/3 cup fudge ice-cream topping
1 tablespoon butter or margarine, melted
2 tablespoons chopped peanuts
1 package (11 ounces) refrigerated bread sticks

Preheat the oven to 350 degrees. In a 9-inch round baking pan, stir
together the fudge topping and melted butter. Sprinkle with the
peanuts. Separate the coiled bread sticks (do not unroll). Arrange

on top of the mixture in pan. Bake for 22 minutes or until golden.
Let the rolls stand in the pan on a wire rack for 2 to 3 minutes; invert
onto a serving plate. Serve warm. Makes 8 rolls.

Raisin Buns
2 cups hot water, divided
1/2 cup butter or margarine
1/4 teaspoon salt
4 eggs
1/2 cup raisins
1 teaspoon sugar
1 cup all-purpose flour

In a small bowl, pour 1-cup water over raisins and let stand for 5 minutes.

Drain and set aside. In a large saucepan, bring butter, sugar, salt and

remaining water to a boil. Add flour all at once and stir until smooth ball

forms. Remove from heat; beat by hand, 2 minutes. Add eggs, one at a

time, beating well after each addition. Beat until mixture is well blended,

about 3 minutes. Stir in raisins. Drop by tablespoonfuls, 2-inches apart,

onto greased baking sheets. Bake in a preheated 375-degree oven for

30 to 35 minutes or until golden brown. Remove from oven and cool on a

wire rack. Frost with icing while still warm. Yield 20 buns.
Icing:
1 tablespoon butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
4 to 5 teaspoons half and half
1/2 teaspoon lemon juice

In a small saucepan melt the butter. Stir in the cream. Remove from

heat and add the sugar, lemon juice and vanilla. Spread on buns

while still warm. Serve warm.

Herbed Cheese Scones
2 cups all-purpose flour
3 tablespoons firmly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon dries mustard
1/2 teaspoon dried rosemary leaves
1/4 teaspoon ground sage
1/8 teaspoon ground red pepper (cayenne)
Dash of salt
3 tablespoons butter or margarine
1 large egg white
1 cup dry-curd cottage cheese
1/3 cup low-fat (1% milkfat) milk

Preheat the oven to 425-degrees. In a large bowl, stir together the
flour, sugar, baking powder, baking soda, mustard, rosemary, sage, red
pepper, and salt. Using pastry blender or 2 knives, cut in the butter
until the mixture resembles coarse crumbs. In a medium-size bowl,

combine the egg whites, cottage cheese, and milk.
Add to the flour mixture all at once and stir just until soft dough
forms. Kneads on a lightly floured surface for 30 seconds, then pat or roll
into an 8-inch circle. Place on a lightly greased baking sheet. Using
a sharp knife, score the circle into 8 wedges. Brush the dough with a
little additional milk. Bake for 22 to 25 minutes or until golden.
Serve warm. Makes 8 scones.

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Cranberry Nut Bread
3/4 cup sugar
1 egg
1-1/2 cups orange juice
1 tablespoon grated orange rind
3 cups Bisquick
3/4 cup chopped nuts
1 cup chopped cranberries (fresh or frozen) if frozen do not thaw.

Heat oven to 350 degrees. Mix sugar, egg, orange juice, rind and
Bisquick. Beat vigorously 30 seconds. Batter may still be lumpy. Stir
in nuts and cranberries. Pour into well-greased loaf pan, 9" x 5" x 3".
Bake 55 to 60 minutes or until toothpick stuck into center comes out
clean. Crack in top is typical. Remove from pan and cool before
slicing.

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Pumpkin Nut Bread
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter
1 cup cooked, mashed pumpkin
1-cup sugar or 1/2 cup honey
1/2 cup milk
2 eggs
1 cup chopped pecans or walnuts

Sift first 6 ingredients. Combine pumpkin, honey, milk, and eggs in
bowl. Add dry ingredients and butter, mix until well blended. Stir in
nuts. Spread in well greased 9" x 5" x 3" pan. Bake at 350 -degrees
for 45 to 55 minutes or until toothpick comes out clean when inserted in
center.

Pumpernickel-Raison Rolls
1/2 cup lukewarm water (105 to 115 degrees F)
2 packages active dry yeast
1-1/4 cups low-fat (1% milkfat) milk
3 tablespoons molasses
2 tablespoons butter or margarine, melted
2 teaspoons grated orange rind
1 teaspoon fennel seeds, crushed
1/2 teaspoon salt
2 cups rye flour
3/4 cups raisins
2-1/2 to 3 cups all-purpose flour

In a large bowl, combine water and yeast. Let stand for 10 minutes or until foamy.

Stir in milk, molasses, butter, orange rind, fennel seeds, and salt. Using spoon, beat

in rye flour and raisins, then beat in enough of the all-purpose flour, 1-cup at a time,

to make soft dough.Knead dough on a lightly floured surface for 6 to 8 minutes or

until smooth and elastic, adding only as much flour as needed. Transfer to a large

buttered bowl, turning to coat with butter. Cover loosely; let rise in warm place 1 to

1-1/2 hours or until doubled. Punch down the dough; divide into 24 pieces. Cover

and let rest for 10 minutes. Shape each piece into a ball. Place balls, smooth sides

up, in 3 lightly greased 8-inch round baking pans. Cover and let rise for 30 to 45

minutes more or until doubled in size. Preheat the oven to 350-degrees. Bake for

16 to 18 minutes or until brown. Serve warm or cool. Makes 24 rolls.
Prep Time: 45 minutes, Rising Time: 1-1/2 hours, Cooking Time: 16 minutes.

Three-Day Yeast Rolls
2 packages yeast
1 cup margarine
3/4 cup sugar
2 eggs, beaten
7 cups sifted flour
2 teaspoons salt

Dissolve yeast in 1/4-cup warm water. Melt margarine in 1 cup boiling
water in saucepan; add sugar, 1-cup cold water and eggs, mixing well.
Stir yeast into margarine mixture. Combine flour and salt in large
mixing bowl. Add yeast mixture; stir well. Turn dough into large
greased bowl. Cover; place in refrigerator until ready to use. May be
kept for three days. Remove from refrigerator; turn out on lightly
floured board. Knead dough until smooth and elastic. Shape into rolls;
place on greased baking pan. Let rise until doubled in bulk. Bake in
preheated 425-degree oven for 25 minutes or until browned.

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Bermuda French Toast
1/4 pound butter (1 stick)
1/3 cup sugar
1/4 teaspoon cinnamon
1 teaspoon grated orange rind
4 eggs
2/3 cups orange juice
8 slices bread

Melt butter in 10x15-inch pan at 400-degrees. Mix sugar, cinnamon, and
grated orange rind and sprinkle evenly in pan. Mix eggs and juice.
Dip bread in mixture soaking well. Arrange in pan and spoon remaining
mixture over bread. Bake 25 minutes at 400-degrees. Let stand 1 minute
and serve sugar side up onto hot plates. (Do not let cool too long
before removing from pan or it will stick.)

Peanut Butter Loaf
1-3/4 cup sifted enriched flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1/3 cup shortening
¾ cup crunchy peanut butter
2/3 cup sugar
2 eggs
1 cup mashed ripe bananas (2 or 3 medium)

Set oven for moderate 350-degrees. Mix and sift first 4 ingredients.

Cream shortening and peanut butter; add sugar gradually while

creaming. Continue to cream until light and fluffy. Add eggs; beat well.

Stir in dry ingredients alternately with mashed bananas, mix well, but

do not beat. Spoon batter into well-greased loaf pan 8 x 4 x 3.

Bake for 1 hour.

Coffee Can Bread
4 cups all-purpose flour
1 package active dry yeast
1/2 cup milk
1/2 cup oil
1/4 cup sugar
1 teaspoon salt
2 eggs

In large mixing bowl, add 1-1/2 cups flour and blend in yeast. Place 1/2-cup

water into small saucepan; add milk, oil, sugar, and salt; heat until warm.

Remove from heat and add to flour mixture; beat until smooth. Stir in eggs

and remaining flour; beat until smooth and elastic. Divide mixture between

two buttered 1-pound coffee cans; cover with plastic lids. Let rise in warm

place for 35 minutes. Dough should rise almost to the top of cans; remove

lids. Bake at 375-degrees for 35 minutes or until browned. Let stand in cans

until bread shrinks slightly from sides and is easily removed.

Butter Dipped Biscuits
1/4 cup butter
1-1/4 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk

Heat oven to 450-degrees. Melt butter in baking pan. Mix together the dry ingredients. Add milk and mix until smooth. Turn onto floured surface and knead lightly. Roll dough out flat and cut into desired shapes. Dip both sides into butter and place in pan for the dough to 'soak up' during baking. Bake 15 to 20 minutes or until golden brown.

Old-Fashioned Dinner Rolls
1/2 cup lukewarm water (105 to 115-degrees)
1 package active dry yeast
1/3 cup sugar
1 large egg
3/4 cup low-fat (1% milkfat) buttermilk or soured milk
3 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/3 cup cornmeal
4 to 4-1/2 cups all-purpose flour
1 tablespoon toasted wheat germ, poppy seeds, or sesame seeds (optional)

In a large mixing bowl, combine water, yeast, and 1-tablespoon of the sugar.

Let stand for 10 minutes or until foamy. Stir in the remaining sugar, egg, buttermilk,

salt, and butter. Beat in cornmeal, then beat just enough of the flour about 1-cup at a

time to make a soft dough. Knead the dough on a lightly floured surface for 6 to 8

minutes or until smooth and elastic, adding only as much of the remaining flour as

needed. Butter a large bowl and transfer the dough to it. Turn the dough to coat with

the butter. Cover loosely and let rise in a warm place for 1-1/4 to 1-3/4 hours or until

it doubles in size. Punch down the dough; divide into 24 pieces. Cover and let rest for

10 minutes. Shape each piece into a ball. Place balls, smooth side up, in 3 lightly greased

9-inch round baking pans. Cover and let rise for 30 to 45 minutes more or until doubled in size.
Preheat the oven to 375-degrees. Brush the rolls with a little additional buttermilk; sprinkle

with the wheat germ if using. Bake 10 minutes or until golden brown. Makes 24 rolls.
Prep Time: 45 minutes, Rising Time: 1-3/4 hours, and Cooking Time: 10 minutes.

Blueberry Muffins

1 cup sugar

1/2 cup butter

1 egg, beaten

2 cups flour

2 teaspoons baking powder

1 cup whole blueberries

In large bowl cream together butter and sugar. In small bowl mix together

flour and baking powder. Add to creamed mixture and gently stir in blueberries.

Spoon batter into well-greased muffin tins or use paper liners. Note: The dough will be

dry and crumbly. DO NOT ADD ANY LIQUID. Since muffins don't rise, completely fill

muffin tins. Bake for 20 to 25 minutes at 250-degrees. Makes 10 to 12 muffins.

Fresh Apple Bread

1 cup flour

1/2 teaspoon salt

1 cup plus 3 tablespoons sugar

2 cups apples, chopped (raw)

1/2 teaspoon vanilla

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 cup shortening

2 eggs

1-1/2 tablespoon evaporated milk

1 cup chopped nuts (optional)

In small-size bowl sift the flour, baking soda, and salt. Set aside. In large bowl cream the shortening and 1-cup sugar. Add eggs. Mix well. Add flour mixture a little at a time. Add apple,. milk, and vanilla; mix well. Stir in nuts; pour into greased ;loaf pan. Combine remaining sugar with cinnamon; sprinkle over batter. Bake at 350-degrees for 1 hour.

Cinnamon Rolls

1 (1 pound) loaf frozen bread dough, thawed

3 tablespoons margarine, melted

1/3 cup sugar

2 teaspoons ground cinnamon

1 teaspoon grated lemon peel

1/2 cup raisins

Glaze:

1/2 cup confectioners’ sugar

2 tablespoons lemon juice

On a lightly-floured surface, roll the dough into a 10 x 14-inch rectangle. Brush with melted margarine. In a small bowl combine sugar, cinnamon, and lemon peel; sprinkle evenly over margarine. Sprinkle with the raisins. Starting from the long side, roll the dough up tightly; seal the seams. Slice into 12 rolls. (I use dental floss for a great slice) Place in a greased 7 x 11 x 2-inch baking pan. Cover; let rise until double, about 45 minutes. Bake in a preheated 350-degree oven for 25 to 30 minutes. To make the glaze: In a small bowl combine the confectioners’ sugar and lemon juice and brush over the tops of rolls. Makes 12 rolls.

Applesauce Nut Bread

2 cups flour

3/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1 egg, lightly beaten

1 cup applesauce

2 tablespoons shortening, melted

1 cup nuts, chopped

Preheat the oven to 350-degrees. In a large bowl sift together the flour, sugar, baking powder, salt, baking soda, and cinnamon; set aside. In another large bowl, combine the egg, applesauce, and melted shortening. Blend well. Gradually stir in flour mixture and blend well. Stir in the nuts. Grease an 8 x 4-inch loaf pan. Pour batter into prepared pan. Bake for 1 hour or until test done. Cool in pan 10 minutes. Invert onto a wire rack and cool completely.

Whole Wheat Blueberry Muffins

1 cup white flour

1 cup whole wheat flour

1/2 cup oatmeal, regular or quick

2 teaspoons baking powder

1/2 teaspoon salt

1 cup packed brown sugar

1 teaspoon cinnamon

2 eggs, beaten

1 cup orange juice

1/2 cup butter, melted

1 cup blueberries, fresh or unthawed frozen

In a large bowl combine the flours, baking powder, salt, brown sugar and cinnamon. Mix well. Add beaten eggs, orange juice, butter and blueberries. Mix only enough to moisten completely. Line muffin tins with paper cups and fill almost to the top. Sprinkle with additional sugar and cinnamon or oatmeal. Bake in a preheated 375-degree oven for 20 to 25 minutes or until center springs back when lightly touched. Yields: 18 muffins to 24 depending on size.

Orange Nut Bread

2-1/2 cups flour

1 cup sugar

3-1/2 teaspoons baking powder

3 tablespoons salad oil

1 teaspoon salt

3-3/4 cup milk

1 egg

1 cup nuts, finely chopped

4 teaspoons grated orange peel

3/4 cup orange juice

In a large bowl combine all of the ingredients together and mix with an electric mixer at medium speed for 1/2 minutes. Lightly grease one 9 x 6 x 3-inch loaf pan or two 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans. Bake in a preheated 350-degree oven for 55 to 65 minutes or until test done.

Zucchini Nut Loaf

1 cup grated zucchini

1 cup sugar

1 egg

1/2 cup vegetable oil

1-1/2 cup flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon finely shredded lemon peel

1/2 cup walnuts chopped

In a large mixing bowl, beat together zucchini, sugar, and egg. Add the oil; mix well. In another bowl combine the flour, cinnamon, baking soda, nutmeg, baking powder, lemon peel, and salt. Mix well. Gradually stir into zucchini mixture. Mix well. Fold in the nuts. Pour into a greased 8-1/2 inch loaf pan. Bake in a preheated oven at 325-degrees until done, about 60 to 65 minutes. Cool in pan on a wire rack. When cooled wrap and store in refrigerator overnight before slicing.

This bread freezes well if wrapped tightly.

Strawberry Bread

1/2 cup margarine

1 cup sugar

1/2 teaspoon almond extract

1-1/2 cups fresh or 1 (10-ounce) package frozen strawberries

2 eggs, separated

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

In a large bowl blend margarine, sugar, and almond extract until smooth. Add 2 egg yolks and combine thoroughly. Add the dry ingredients alternately with strawberries to the creamed mixture. Beat two egg whites until very stiff and gently fold in to mixture. Preheat oven to 350-degrees and bake for 1 hour in loaf pan.

Sunflower Bread (Bread Machine)

1 package yeast

2-3/4 cups whole-grain wheat flour

1/4 cup oats

1/2 cup sunflower seeds

1 teaspoon salt

1 tablespoon sugar

1 tablespoon corn oil

1-1/2 cups water

2 tablespoons molasses

1 tablespoon vital wheat gluten

Combine all of the ingredients into your bread machine in the order listed by your manufacturer. Use the standard white bread setting and bake until cycle is complete. Note: Make sure your water is at room temperature and your seeds have no shells. Serves: 6 at 336 calories per serving.

Peanut Butter-Chocolate Chip Muffins

2/3 cup peanut butter

2 tablespoons margarine, melted

3/4 cup sugar

2 eggs

1-1/2 teaspoon vanilla

1-1/2 cups flour

1-1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup milk

1 cup (6-ounces) chocolate chips

Preheat the oven to 350-degrees. In a large bowl, combine the peanut butter and margarine until well blended. Mix in sugar, eggs, and vanilla. Combine flour with baking powder and baking soda. Add to peanut butter mixture along with milk and chocolate chips. Mix well. Spoon into 12 lined muffin tins. Bake for 20 to 25 minutes or until muffins spring back when touched lightly in the center.

Funnel Cakes

1-1/4 cups flour

2 tablespoons sugar

1 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

1 large egg

3/4 cup milk

In a large bowl combine all of the ingredients together and mix well. Preheat electric skillet to 375-degrees and fill 1/3 full with corn oil. Using a funnel, hold finger over the whole. Use 1/4-cup batter per funnel cake. Swirl batter, from center out, to form a “snaking” cake. Fry, turning once, 1 to 2 minutes per side. Sprinkle with sugar, or syrup for breakfast. Serves 6 at 143 calories per serving.

Lemon Poppy Seed Bread

1 box yellow cake mix

1 (3-ounce) package lemon pudding mix

1-1/2 teaspoon lemon extract

1/2 cup vegetable oil

4 eggs

3/4 cup cold water

2-1/2 teaspoon poppy seeds, mixed with ¼-cup hot water (set aside)

In a large bowl mix all the ingredients in the order listed. Pour mixture into 2 (5 x 9 x 3-inch) pans. Bake in a preheated 325-degree oven for 35 minutes or until center is done. Slice when cooled.

Buttermilk Rolls

2 packages yeast

3 tablespoons sugar

4-1/2 cups flour

1 teaspoon salt

1/2 teaspoon baking soda

1-1/2 cups corn oil

3 tablespoons margarine, melted

Combine yeast, 1/4-cup lukewarm water and 1-tablespoon sugar in large bowl. Stir until yeast is dissolved. Set aside. Sift flour, salt and soda together. Heat buttermilk over low heat until lukewarm; combine with yeast mixture. Add remaining sugar and corn oil; mix well. Add flour mixture, 2 cups at a time; mix well. Let stand 10 minutes; knead for 5 minutes. Shape into rolls; place on greased pans. Brush tops with melted margarine. Let rise for 30 minutes. Bake in preheated 400-degree oven for 8 to 10 minutes or until done. Yield: 2 to 3 dozen.

Chocolate-Walnut-Date Loaf

1 (6-ounce) package semisweet chocolate morsels

1/4 cup butter or shortening

1/3 cup sugar

1 cup pitted dates, sliced

1 egg, beaten

1 teaspoon vanilla

3/4 cup milk

2-3/4 cups sifted all-purpose flour

1-1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup coarsely chopped walnuts

In double boiler melt chocolate and butter over hot water. Add sugar and mix well. Set aside to cool. Pour 3/4-cup boiling water over dates; cool. Stir egg and vanilla into cooled chocolate mixture. Add milk and dates with water. In a medium-sized bowl sift the flour, salt, baking powder, and baking soda together. Add to chocolate mixture and stir until flour is moistened. Add walnuts and mix lightly. Turn into greased 9 x 5 x 3-inch loaf pan. Let stand for 20 minutes. Bake at 350-degrees for 1 hour and 5 minutes to 1 hour 15 minutes or until toothpick inserted inserted in center comes out clean. Cool for 5 to 10 minutes; turn out onto wire rack. Cool completely.

Cheddar Dill Muffins

2 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

2 tablespoons sugar

1/4 cup finely chopped dill

1 egg

1 cup plain yogurt

1/2 cup milk

3 tablespoons butter, melted

1/2 cup grated sharp Cheddar cheese

In large bowl sift the flour with baking powder, salt, and sugar. Stir in dill. Combine egg, yogurt, milk, and melted butter in small bowl and mix until well blended. Gently stir liquid mixture into flour mixture just until blended. Fold in grated cheese. Fill buttered muffin tins 3/4 full. Bake in a preheated 400-degree oven for 20 to 25 minutes. Makes 12 to 15 large muffins.

These pancakes are full of chopped fresh apples.

Serve these with melted butter and brown sugar or hot syrup.

Apple Griddle Cakes

2 cups all-purpose flour (sift before measuring)

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/4 cup sugar

2 eggs

2 cups buttermilk

1/2 teaspoon vanilla

2 medium-sized cooking apples (Winesaps or Jonathans)

In a large bowl sift the flour again with the baking powder, baking soda, salt, and sugar. In a large bowl beat eggs until thick and lemon colored. Blend in the buttermilk and vanilla. Add the dry ingredients and stir until smooth. Peel, core and slice thin the apples, chop coarsely. Fold apples into the batter. Drop batter by spoonfuls onto a well-greased hot griddle. Bake until brown and bubbly, turn and brown the other side. Makes about two dozen 4-inch cakes. Enough for 4 to 6 people.

Monkey Bread

1 cup milk

1/2 cup sugar

1 teaspoon salt

1 cup butter, melted

1 package yeast

1 egg

4 cups all-purpose flour

In medium-sized saucepan scald the milk. Stir in the

Breads, Muffins, Biscuits, Pancakes, Waffles and other bread items to melt in your mouth along with butter!