Category: Breads

Ingredients:

11⁄4 cups all-purpose flour
2 tsp. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
3 Tbsp. butter or margarine

Instructions:

melted 2 tsp. sesame seeds In small bowl, combine flour, sugar, baking powder and salt. Gradu add milk and stir to form a soft dough. Tum onto a floured surf! I knead gently 3-4 times. Roll into a IO X 5 X ‘Ii” rectangle; cut into I 2 breadsticks. Place butter in a 13 X 9 X 2″ baking pan. Place breadsticks in the butter and tum to coat Sprinkle with sesame seeds. Bake at 450° for 14-18 minutes or until golden. Serve warm. Yields I dozen.

Notes:

My entire family (especially grandchildren) reaJly love these tasty breadsticks that go with any meal. Be sure to make extras because they really go fast. “Bread enough, and to spare” (Luke 15:17).

Servings Yield:

Serve warm

Ingredients:

1 cup cornmeal, self-rising
8-3/4 oz. corn, cream-style
1 cup sour cream
1/2 cup salad oil

Instructions:

Combine aJI ingredients, mixing well. Pour into a greased 9-inch pan. Bake at 400° for 20-30 minutes.

Notes:

Do we ever love cornbread! And thjs is one great reci-easy enough for even the youngsters to make and delicious enough for all to enjoy!

Servings Yield:

Make and delicious enough for all to enjoy

Ingredients:

3 c. flour
2 c. sugar
3 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
11/-, cups vegetable oil
2 (JO-oz.) packages frozen strawberries, thawed
14 c. chopped pecans (option. al)

Instructions:

Preheat oven to 350°. In a large bowl, combine flour, sugar. cinnamon. baking soda and salt. Add oil and eggs and mix thoroughly with mixer. Mix in strawberries and nuts until smooth. Pour batter into 2 greased and floured loaf pans and bake for I hour and 15 minutes or until done. The flavor improves if the bread is wrapped tightly and allowed to sit overnight before slicing. Yields 2 loaves. Freezes welL

Notes:

Tbsp. is one of the most flexible and adaptable recipes that I use. Many of you reading this book have tasted this or have received this in one of my gift baskets before. It is good for any meal and may be used as a bread or a dessert. You asked for it and I am happy to include it here for your enjoyment.

Servings Yield:

Yields 2 loaves

Ingredients:

2’Ii tsp. poppy seeds dh ided
1 (17-oz.) tube refriger. ated white bread dough
1 cup shredded Swiss cheese
3/4 cup sliced greed onions;., cup butter or margarine melted

Instructions:

Sprinkle 1/2 t. poppy seeds in greased IO” fluted tube pan. Cut the dough into twenty I” pieces; place half in prepared pan. Sprinlde with half of the cheese and onions. Top with 1 t. poppy sec-ds; drizzle with half of the butter. Repeat layers. Bake at 375° for 25 minuces or until golden. Immediately invert onto a wire rJck. &n. e warm. Yields I loaf.

Notes:

Tbsp. cheesy bread wich its mild onion flavor goes great with any entree. It is crisp and goldn on the outside, and rich and buttery on the inside.

Servings Yield:

Yields I loaf

Ingredients:

3/4acup milk
1/3 cup vegetable oil
1/2acup orange juice
1 cup”‘hole-wheat flour
1 Tbsp. sugar
1 to
1/2 tsp. grated orange peel
1 tsp. baking powder
1/2 tsp. salt
1 cup blueberries, or your favorite fresh fruit (optional)
1 (14-1⁄2-oz.) can blueberries
2 Tbsp. light corn syrup (or fresh if you can get them)

Instructions:

In small mixing bowl, beat the egg white until stiff peaks fonn; set aside. In another small mixing bowl, beat egg yolk, milk, oil and orange juice. Combine flour, sugar, orange peel, baking powder and salt; stir into milk mixture. Fold in egg white. Blueberries may be added to batter or served on top after baking. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Yields 5 waffles. B. lueberry Sauce: Drain blueberry liquid into small saucepan. Sti. r in corn syrup. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in blueberries. Serve warm over waffles or pancakes.

Notes:

It is not just the men that enjoy a hearty meal of waffles or pancakes. Tbsp. has become a special treat for almost every Sunday breakfast at our house. Topped with fresh blueberries, blueberry sauce, or your favorite fresh fruit they will become your favorite too.

Servings Yield:

Serve warm over waffles or pancakes

Ingredients:

1 cup salad oil
3 eggs slightly beaten
2 cups grated r. tw zucchini
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. soda
1/2 tsp. baking powder
1 tsp. salt
3 tsp. ground cinnamon
1 cup chopped walnuts or pecans

Instructions:

Combine oil, eggs, sugar, zucchini, and vanilla in large mixing bowl; blend well. Stir in flour, soda baking powder, salt, and cinnamon. Do not beat. Stir in walnuts or pecans. Spoon batter to 2 well-greased 81/2 x 4 1/2 x 21/s” loaf pans. Bake at 325° for 1 1/2 hours or until done. Serve for breakfast or as an accompaniment for chicken or other meat at dinner. Yields 2 loaves.

Notes:

My youngest daughter, Michele, taught Physical Education with a lady that thought this was the most delicious bread she had ever tasted. Needless to say, she always received a loaf whenever we wanted to show her our appreciation and thank her for a job well done. When you are making loaves as gifts, be sure to make extras for your family. Recipe Favorites Recipe Favorites

Servings Yield:

Serve for breakfast or as an accompaniment for chicken or other meat at dinner

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:

(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:

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:

1/2 cup oil-packed dried tomatoes
1/2 cupgrated Romano cheese
111:!tsp. snipped fresh rosemary or
1/4 tsp. dried rosemary, crushed
1/ii tsp. cr. tcked black pepper
2 tsp. water
1 (10-oL) package refriger. tted pizza dough

Instructions:

Preheat oven to 350°. Drain dric: d tomats, rser ing oil. Findy snip tomatoes. In mixing bowl combine tomacoes, csc-. rosemary, pepper, 2 tsp. of reserved oil. and the water. Sec. bide. Unroll pizza dough. On lightly floured surface roll dough into 10 x 8 inch rectangle. Spread the tomato mixture crosswise over half of the dough. Fold plain half of dough over filling; press lightly. Cut fold dough lengthwise into ten 112″ trips. FolJ e. lch strip in half and twit two or three times. Place 1″ apart on lightly greased baking sheet. Bake for 12-15 minutes or until golden. Cool on wire rack. Makes about IO breadsticks.

Notes:

Vhat a great addition to an Italian meal! Breadsticks are decora-tive and easy to serve and eat. You will be amazed at how fast these disappear from your table. Be sure to make plenty for your family and guests.

Servings Yield:

Makes about IO breadsticks