Category: Breads

Ingredients:

J packet active dry yeast (or I cake compressed yeast);., cup (110° to Jl5°) warm water
1 cup creamed cottage cheese
2 Tbsp. instant minced onion
1 Tbsp. butter
2 Tbsp. sugar
2 tsp. dill seed I lp. salt
1/2i tsp. soda
1 egg unbeaten
1/2 to
1/2 cup flour, all- purpose

Instructions:

(beat with mixer) Soften yeast in water. Combine cheese, sugar, onion, butter, dill, saJ egg. and softened yeast in a mixing bowl. Add flour to form a stiff dough, beating well after each addition. Cover and let rise in warm place for 50-60 minutes until light and doubled in size. Cut a large X in top. Stir down dough and tum into well-greased gwroundserole,. Let rise 30-40 minutes. Bake at 350° for 40-50 minutes until golden brown. Brush with soft butter and sprinkle with salL Makes I round loaf.

Notes:

Tbsp. is a casserole bread recipe given to me by Jane Tolson. She lived in Alice, Texas at the time and is considered a very good cook by aJI who know her.

Servings Yield:

Makes I round loaf

Ingredients:

1/2J cup sugar
1 T. salt
2 yeast cakes, granulated
4-S cups flour, all-purpose

Instructions:

Heat I c. water with Crisco. While hot put in sugar, salt and bran. Cool to lukewarm. Dissolve yeast in 1/4 c. warm water. Add to brain mixture. After mixture cools add 1/2 c. water. Add eggs and enough flour to pull from spoon. Let double in bulk. Shape rolls and let rise 45 minutes.

Notes:

What precious memories of Aunt Nell’s rolls at all our holidays! 1 can smell them baking and know how light and flavorful they are. You will enjoy making this all time favorite and will find yourself coming back to it again and again.

Servings Yield:

Ingredients:

cups sugar
1 cup butter or creamed Crisco
6 medium bananas mashed
21/1 cup flour
1 tsp. soda dash salt
4 eggs (add beaten eggs last)

Instructions:

See Oatmeal Banana Bread for cooking intructions. Cool 45 minutes. at 450° in 2 loaf pans that have been gread or sprayed.

Notes:

Be sure to save your overripe banana. c.. for this bread. Ripe bananas can be frozen until it is time to bake. Store them unpeeled in a plastic bag.

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:

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:

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:

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:

cups flour tsp. baking powder
1/2 tsp. salt
3 heaping Tbsp. sugar
1 (12-oz.) can beer

Instructions:

Mix all ingredients together and place in gread loaf pan. Bake at 375° for 30-45 minutes. (Tbsp. is classified a “quick bread” because it is one of the many here that are leavened by baking powder or baking soda, instead of yeast, and are quick to make because no rising period is required.)

Notes:

Tbsp. is one of those great recipes that all the grand kids love to make and serve. Use shortening, not margarine or oiJ, to grease pans when baking bread. Margarine and oil absorb more readily into the dough.

Servings Yield:

Make because no rising period is required

Ingredients:

2 cups all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. salt
2 eggs
2 1/2 cups buttermilk
1/4 cup butter or margarine, melted
1 cup fresh blueberries, rinsed and drained
Salad oil

Instructions:

In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and melted butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries. Spoon batter onto a lightly oiled hot griddle and cook until bubbles form; turn and cook the other side until golden brown.

Notes:

We love blueberries and these pancakes are made so special with the addition of them. Not only are they healthy and delicious, but this recipe turns regular pancakes into a completely new and wonderful breakfast experience.

Servings Yield:

Serve pancakes as cooked

Ingredients:

1 cup oatmeal, quick-cooking, uncooked ‘f1 cup sugar
1 Tbsp. baking powder
1f1 tsp. baking soda
1/1 tsp. salt
1/1 tsp. ground cinnamon;., cup butter (plus
1 Tbsp.)
1 eggs, slightly beaten
1 cup milk;., cup light corn syrup
1 cup fresh blueberries

Instructions:

Combine first 7 ingredients in a large mixing bowl. Cut in butter. Combine eggs, milk and corn syrup; mix well. Add todry ingredients, stirring until moistened. Fold in blueberries. Pour into greased and floured loaf pan; bake at 350° for I hour JO minutes. Cool in pan 10 minutes; remove from pan, cool on wire rack. Yield: I loaf.

Notes:

We love fresh blueberries and this is one of the recipes that I make when we are having company. Tbsp. with a casserole for brunch, makes a great meal.

Servings Yield:

Make when we are having company