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BREADS

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ROLLED DUMPLINGS

2 c. flour

1 1/4 teas. Baking powder

1 Tbls. Salt

Milk

Sift flour, baking powder and salt into bowl. Add butter and work in with fingertips. Add sufficient milk to make stiff batter. Turn out on a well-floured board adn roall about 1/2 inch thinck. Cut into small squares and drop into hot liquid. Cook for 20 - 25 minutes. Cooking pot must always have a tight fitting cover or dumplings will be heavy.

ZUCCHINI BREAD

3 eggs

1 c.oil

1 1/2 c sugar

2 teas. vanilla

2 c zucchini (mashed or grated)

Beat eggs until light * foamy: add other ingredients. Mix lightly but well.

IN A SEPARATE BOWL MIX

2 c. flour

1 teas. soda

3 teas. cinnamon

1 teas Allspice

1 teas salt

1/2 teas Baking powder

1 c raisins

1/2 c. chopped walnuts

Add to first mixture and mix well. Divide batter into 2 loaf pans and bake at 375 degrees fro 60 minutes. check after 45 minutes. Can be divided into smaller loaf pans or muffins. adjust time appropriately

FOR A VARIATION: replace zucchini with 2 cups canned pumpkin pie mix

BANANA BREAD

1/2 c lard or margarine

1 c sugar

Cream together: mix in

2 beaten eggs

1 c mashed bananas

mix well:

add

2 c flour

1 teas soda

1/2 teas salt

mix and fold in

1/2 c english walnutes.

Pour into loaf pan, or muffin tins:

Bake in at 325 degrees until toothpick inserted comes out clean.

SOUTHERN CORNBREAD

2 c corn meal

1 c flour

3 teas. baking powder

2 Tbls salt

2 eggs

1 1/2 c milk

3 Tbls melted butter

Mix and sift dry ingredients. Beat eggs adn gradually add milk and melted butter. Pour liquid mixture into dry ingredients adn with a knife or spatula stir the batter back and forth. Pour into well greased shallow baking pan, brush top with melted butter adn bake in a moderate oven (375 degrees) for 25 - 30 minutes

BISCUITS

2 c flour

1/2 teas salt

3 teas baking powder

Sift together and add

3 level Tbls Lard

Rub in with spoon until mixture has consistency of meal

Now stir in

1 coup sour milk or buttermilk

Toss on well floured board, roll 1/2 inch thick. cut with cutter and bake at 400 degrees until golden brown

YEAST ROLLS

2 pkg yeast

1 1/4 c warm milk

1 c warm water

2 Tbls sugar

1 Tbls salt

1/2 c shortening

2 eggs

2 c flour

Soak yeast in warm water for 5 minutes. Heat milk to luke warm, add salt, sugar and shortening in mixing bowl. Add yeast, 2 cups of flour and eggs. Beat until smooth then add enough flour to knead well. Knead well and place in bowl that has been greased with butter. Grease top of rolls and cover with wax paper. Let rise until double in size. Place on floured board and knead again. Place in greased pan and butter top. Let rise until double and grease top again. bake at 400 for 20 - 25 minutes.

GINGER BREAD

1 c sugar

1 c molasses

1/2 c margarine

1 teas cinnamon

1 teas cloves

2 teas ginger

1/4 teas salt

2 eggs

2 c flour

1 teas baking soda

2/3 c water

Mix all ingredients except soda and water. Mix well then add soda to water. Combine with other ingredients. Bake in a 9x12 inch loaf pan at 300 degrees for 45 minutes.

CHESSY STRAW BISCUITS

1 c flour

1/2 teas baking powder

1/2 c butter or margarine

1 c shredded cheddar cheese

3 Tbls water

Mix 1st 4 ingredients together. Add the water. roll out on a floured surface and cut with cookie cutter or in long strips. place 4" apart on greased cookie sheet. Bake at 400 degrees for approximately 10 minutes.

HOMEMADE ROLLS

1 c milk

1/3 c butter or margarine

1/3 c sugar

1/2 teas salt

1 pkg yeast

3 1/2 - 4 c flour

2 eggs

Combine milk, butter, sugar and salt in a saucepan and scald. In a bowl place 1 1/2 c flour and yeast. Pour milk mixture over adn beat with mixer 3 minutes. Add eggs, beat well. Add remaining flour combination well. Let rise until double in size. Shape into rolls. Let rise. Bake at 350 degrees until brown

ROLL MIX

2 c warm water

2 pkg yeast

1/2 c sugar

1/4 c shortening

1 egg

Mix together, then add

6 1/2 c flour

2 teas salt

Cover with wrap and let rise 3 times. Put in refrigerator. When ready to use pinch off rolls. Let rise at room temperature until double in size. Bake at 450 degrees for 15 minutes.

Dough will keep in the refrigerator for 2 weeks:

BROWN AND SERVE ROLLS

1 pkg dry yeast

1/4 c warm water

Sprinkle yeast over warm water and set aside

1 c milk

1/2 stick margarine

3 Tbls sugar

1 teas salt

1 beaten eggs

3 1/2 c flour

In a saucepan scald milk, add butter, sugar and salt, stir until butter melts and sugar dissolves. Pour into a mixing bowl cool to luke warm Stir in the dissolved yeast and eggs. Add 2 c flour mix well. Add remaining flour. Knead on bread board,. Put in butter bowl. let rise until double in size, then make into rolls. Let rise then bake at 350 degrees for 15 - 20 minutes.

DINNER ROLLS

1/2 c warm water

2 pkg active dry yeast

3/4 c warm milk

2 Tbls sugar

1 Tls salt

1/2 c crisco

2 eggs

5 c flour

Soak yeast in warm water for 5 minutes. Pour sugar, milk and salt into bowl. Stir until dissolved, beat in 1 c flour, crisco, eggs and yeast mixture. Add remaining flour to make a soft dough. When dough pulls from sides of bowl, turn out onto a lightly floured board. Knead until dough becomes smooth and elastic Place in lightly greased bowl and grease top of dough with buttter. Cover with wax paper and allow to rise in warm place until double in size. 1 - 1 1/2 hours. pour out onto lightly floured board, knead lightly and shape. Let rise again. Brush the top of rolls with butter after they are in pan and let rise again before baking. Bate at 375 degrees for 12 - 15 minutes or until golden brown. Brush with melted butter again and serve hot.

SLICKS

2 c all-purpose flour

1 teas salt

1 Tbls lard

3/4 c milk

Mix flour and salt, cut in lard. Add milk. Roll out on a floured board until thin. Cut in diagonal strips and drop into boiling broth. Bring to another boil and cover. Turn heat down: cook slow and stir to keep from sticking, about 20 - 30 minutes.

SUGARED DOUGHNUTS

1 cake or 2 pkgs yeast

1 c milk

3 1/2 c flour

1/4 c crisco

1/4 c sugar

1 teas salt

1 egg

Dissolve yeast in luke warm milk, add 1 1/2 c flour and beat until thick. Combine crisco, sugar, salt, egg: stir into yeast sponge. Add remain flour and mix thoroughly. Rub top with crisco and let rise until double in size. On floured board roll out 1/2" thick. Let rise for 45 minutes or until double in size. Fry in deep fat until brown. Glaze or shake in powdered sugar.

ROLLS

2 Tbls shortening

1 egg yolk

1/4 c sugar

2 Tbls salt

3 pkgs yeast

3 1/2 c milk

10 - 12 c flour

Dissolve yeast in warm milk, add sugar, shortening, salt. Add flour and knead. Roll out, cut or shape and let rise in warm place until double in size (about 1 hour). Bake at 425 on bottom rack for 35 - 40 minutes.

GLAZE: 1 whole egg, 1 teas cream.

 

ANGEL BISCUITS

1 pkg yeast

1 c warm water

2 c buttermilk

3/4 c crisco

1/4 c sugar

4 teas baking powder

1 1/2 teas salt

6-8 c flour

Dissolve yeast in water, cut shortening into flour mixed with sugar, salt and baking powder. Add buttermilk and yeast mixture, mix well in place in a covered dish. Store in refrigerator. Use as needed. No need to rise. Roll out onto a floured board. Cut out and bake in greased pan at 400 degrees for 20 - 25 minutes.

ROLLS OR BREAD

2 1/4 c flour

1/2 c sugar

2 pkgs yeast

2 c warm water

1 teas salt

1 stick melted margarine

Mix at low speed. Add 2 eggs and beat at high speed for 2 minutes. Add 3/4 c flour and beat at high. Stir in 2 1/2 c flour. Knead for 5 minutes. Put in greased bowl, set over night. Roll out on floured board. cut with small cutter, let rest 15 - 30 minutes. Bake 15 - 20 minutes at 400 degrees

YEAST RAISED DOUGHNUTS

1 1/4 c milk

1/3 c margarine (cut up)

5 c all-purpose flour

2 pkg yeast

1/2 c sugar

1 teas salt

1 teas nutmeg

2 eggs

Vegetable oil for frying

Heat milk and butter in small saucepan over low heat until very warm. Combine 2 c flour, yeast, sugar, salt and nutmeg in large bowl. With electric mixer on low speed, stir in warm milk mixture until smooth,. Beat on med speed 2 minutes occassionally scraping bowl. Beat in 1/2 c flour and the eggs. Stir in about 1 1/2 c flour with sppon to make soft dough. Turn out onto lightly floured surface, knead until smooth and elastic (about 5 minutes) adding only enough four to keep dough from sticking. Place dough in oiled bowl, turning dough over so that top of dough is oiled. Cover bowl with towel, let rise in warm place, away from drafts 1 1/2 hours or until double in size. Punch dough down, knead 8 - 10 times to remove any large bubbles. Cover bowl and let rest 15 minutes. Roll dough 1/4" inch thick, cut with floured 3 1/2 inch doughnut cutter. Left doughnuts to cookie sheets. Brush top with oil to prevent a skin from forming. Cover with plastic wrap. Let rise in warm place 45 minutes or until double in size.

Fry in deep fryer at 370 degrees 3 -5 minutes or until golden brown.