Author: admin

Ingredients:

12 bat.-on strips, diced
1 loaf frozen bread dough, thawed
2 T. olive or ngetable oi divided
1 cup mozzarella chftSC, shttdded
1 envelope ranch dnssing mb

Instructions:

Cook bacon in microwave or on stove until partially cook; dr.. un on paper towels. Roll out dough to 1/2″ thickness; brush with I T. oil; cut into I in. pieces; place in large bowl. Add bacon, chse. dressing mix and remaining oil; toss to coat.

Notes:

l have also used this for appetizers on several occasions and it was a true hit. Whether baking it for appetizer of for dinner, multiply the recipe, and make one or two loaves to freeze. Wrapped properly, it will retain its original fresh quality for several weeks. S eggs PlThfi>KIN BREAD 2 (3-oz.) packages cook-and- 1 1/2acups vegetable oil 1 (15-oz.) c. solid-pack pumpkin 2 cups all-purpose flour 2 cups sugar serve vanilla pudding mix 1 tsp. baking soda 1 tsp. ground cinnamon 1/1 tsp. salt In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into five greased 5 X 21/i X 2″ loaf pans. Bake at 325° for 50-55 minutes or until tests done. Cool on wire racks. Yields 5 miniature loaves. If you decide to use two larger 8 X 4 X 2″ loaf pans, bake for 75-80 minutes. I always bake extra loaves of this cake-like bread to wrap and give as holiday gifts every year.

Servings Yield:

Make one or two loaves to freeze

Ingredients:

(Oil
4 Tbsp. poppy seeds
2 Tbsp,. honey
2 tsp. sugar
1/11tsp. salt
1 tsp. lemon juice
1 egg lightly beaten

Instructions:

Insaucepan, combine poppy seeds, honey, sugar andsalt. Stirconstantly and cook over low heat till hot, about 5 minutes. Add lemon jui. ce. Add a little of the hot mixture to beaten egg, continuing to beat egg while adding. Add egg mixture to hot mixture. Place over low heat and cook, stirring constantly, until thick. Cool thoroughly before using on Poppy Seed Swirl Bread.

Notes:

Servings Yield:

Ingredients:

1/1 cup butter or margarine cup granulated sugar eggs
1/1 cup milk
/1 cup flour, all-purpose
1 tsp. baking powder
1/2?cup nuts (walnuts or pt. ans)
1 lemon, gr. ated rind & juke

Instructions:

Cream margarine. sugar and eggs. Add lemon rind. Sift baking powdr and flour, and add all with milk. Add nuts. Bake in greased loaf pan l hour at 350°. Baste while warm wilh juice of one lemon and 1/4 c. sugar in 2 applications. Let cool and wrap.

Notes:

I love this recipe and have used it at Christmas in baskets and for many “just because” gifts for someone that needed a pick-me-up. It is so smooth and tasty that it goes with just about anything.

Servings Yield:

Ingredients:

1⁄2 cup butter softened
3 Tbsp. horseradish mustard
4 chopped green onions
1 to
2 Tbsp. poppy o: r sesame seeds
1 (16-oz.) French or Italian bread loaf
6 bacon slices, cooked and crumbled
2 (6-oz.) package Swiss cheese slices

Instructions:

Stir together first 4 ingredients until well blended. Slice bread in half lengthwise; spread batter mixture evenly on cut side of bouom half. Sprinkle with bacon; top with cheese. Replace top half of bread loaf; wrap in aluminum foil and bake at 350° for 30-35 minutes or until bread is thoroughly heated. Yields 6-8 servings.

Notes:

One of the best loaves around becau you can buy a ready made loaf and add all the other ingredients and heat Delicious!

Servings Yield:

Yields 6-8 servings

Ingredients:

13/4 cups flour
111, cups
3-finute Brand Oats
1112 tsp. baking powder
1 tsp. salt
1/1 tsp. baking soda

Instructions:

-‘/, cup sugar 1/2Jcup vegetable oil 1 tsp. vanilla 1 1/2 cups mashed ripe bananas 3 Tbsp. milk 1⁄4 cup chopped pecans In bowl, mix first 6 ingredients. In separate bowl, beat togeher eggs, then add sugar, oil and vanilla and mix well. Combine bananas and milk and add to egg mixture, then add dry ingredients. Stir in nuts. Pour into greased 9 X 5 X 3″ pan and bake at 350° for 55-60 minutes or until tests done. Remove from oven and cool IO minutes. Remove from pan and cool completely on rack. Wrap and store overnight for easier slicing.

Notes:

Servings Yield:

Ingredients:

/i cups chopped onion
1/-4cup butter or margarine, melted
8 OZ. sour cream cup shredded Cheddar l’he, dh’ided
/i cups self-rising cornmeal T. sugar
1/-1tsp. dd whole dill ” ttd
2 eggs, beaten
1 can cream-st) le com
1/-i cup milk
1/-i cup, egebble oil
Dash hot saul-e

Instructions:

Saute onion in butter 5 minutes to until tenckr. Remo e from lk!at; stir in sour cram an

Ingredients:

(Hamburger Buns)
2 cups milk
1/2acup sugar
2 tsp. salt
2 T. shortening
2 T. butter

Instructions:

Scald milk; combine sugar, salt, shortening and butter. Pour in milk. Cool to lukewarm. 1 env. yeast sugar dash 1/2, cup water, warm (not too hot) 7 cups flour, all-purpose Stir yeast and dash of sugar into warm water. Sift 2 c. flour into cooled mixture and beat. Add yeast. Sift in 1 cup flour and beat until smooth. Let rise. Stir down, then add eggs, one at a time. Sift. in remaining flour. Knead 10 minutes. Grease bowl; cover batter, let rise until dou- bled. Shape into hamburger buns (remember these rise so start off much smaller than you need). Bake at 350° for 15-20 minutes.

Notes:

Boy, when you really want to impress a group with homemade hamburger buns there is no equal to this recipe. I’ve u!i. ed it many times and always got lots of compliments. To keep the crust on breads from getting too hard or brown, place a small dish of water in the oven while baking.

Servings Yield:

Ingredients:

J-11.. cup flour, all-purpose
1 cup sugar, granulated
3 ban.1nas, ripe
1 tsp. baking soda
1/1 c. nu chopped
1 tsp. vanilla

Instructions:

Cream shortening and ugar together. Add mashl:!’d bananas and egg mixing well. Add flour, baking soJa. vanill and nuts.. Mix well. Bake in greased loaf pan at 350° for 55 minutes. Let cool completely before licing.

Notes:

Vhat a great lady to hare this recipe-my mother-in-law. Ruby Joyce Reed, at 85 years of age and still cooking!

Servings Yield:

Ingredients:

2/3 cup oil (canola)
2 cup sugar, granulated
1 box French instant vanilla pudding
1 tsp. salt
1 tsp. baking powder

Instructions:

Mix all above ingredients. Bake at 325° for 45 minutes to I hour. Makes 2 loaves.

Notes:

Such a great recipe! Try it-but remember it is habit forming.

Servings Yield:

Makes 2 loaves

Ingredients:

1-1/1 cup mashed ripe bananas
(about
3)
1-14 cups sugar, granulated
1/3 cup vegetable oil
1 T., anilla extract
/., cups flour, all-purpose
3/4 cup qui. ck-cooking oats
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt;., tsp. ground nutmeg
1 cup semi-sweet chocolate chips (6 oz.)
3/4acop walnuts, chopped

Instructions:

In a mixing bowl, beat bananas, sugar, eggs, o. il and vanilla. Combine the dry ingredients; stir into banana mixlure. Fold in chocolate chips and nuts. Pour into two greased,8 x 4 x 2″ loaf pans. Bake at 350° for 55 minutes. Cool for 10 minutes before removing from pans to wire racks.

Notes:

YouII be amazed at what the addition of chocolate chips can do to banana bread. Tbsp. variation will quickly become one of your favorites also.

Servings Yield: