Orange rolls

1 1/2 C. scalding milk
1/2 C. orange juice
1/3 C. sugar
2 T. grated orange rind
1/2 C. cooking oil
2 eggs, beaten
1 1/2 pakgs. yeast
5 C. sifted flour
1 t. salt
1/4 C. warm water

Pour scalded milk over sugar, salt and oil. When warm, add eggs, orange juice, rind, and softened yeast. Add flour and knead. Oil and cover and rise. Knead down form into rolls and bake at 375 degrees for 12-15 minutes. Glaze with: 1 C. powdered sugar, 1 T. orange juice and a little orange zest. 

Zucchini Bread or Muffins

3 eggs, beaten
2 C. shredded, raw zucchini
1 C. oil
2 C. sugar
1 T. vanilla
3 C. flour
1 t. salt
1 t. baking soda
1/2 t. baking powder
3 t. cinnamon
1/2 C. chopped nuts

Blend eggs, oil and sugar. Sift dry ingredients and add alternately with zucchini. Blend well after each addition. Stir in nuts, pour into two greased and floured loaf pans. Bake at 325 for 1 hour. For muffins fill greased tins 2/3 full and bake at 325 for 30 minutes. Let stand 10 minutes before serving.

Makes 2 loaves or 24 muffins 

Biscuits Supreme

2 C. flour
4 t. baking powder
1/2 t. salt
1/2 t. cream of tartar
2 t. sugar
1/2 C. shortening
2/3 C. milk

Preheat oven to 425 degrees.Cut shortening into sifted dry ingredients. Add milk all at once and stir until dough follows around bowl. Turn out and knead slightly. Pat into 1/2" thickness. Cut out biscuits. Bake at 425 degrees for 12-15 minutes. 

Cranberry Scones

3 1/2 C. heavy whipping cream
1 C. dried cranberries
1/2 C. granulated sugar
3 T. baking powder
1 t. salt
5 1/2 C. flour

Use the dough hook in your mixer. Add 3 C. of heavy cream (reserving the remaining 1/2 C. of the cream for topping) and all the remaining ingredients. Mix until it pulls away from the sides but don't over mix. On a lightly floured surface roll out to an inch and a half thickness. Cut with a 3" cookie cutter and dip the top of each into the reserved cream. Place each on a lightly greased baking sheet or baking sheet with parchment paper. Generously sprinkle the top of each scone with sugar after dipping in the cream. Bake at 350 degrees for 20-25 minutes or until golden brown. 

Zucchini Pineapple Bread

2 C. sugar
1 C. oil
3 eggs
3 C. flour
1 t. each: salt, baking soda, and baking powder
2 t. cinnamon
1 T. vanilla
1/2 C. nuts
1 C. grated zucchini and  1 C. crushed, drained pineapple

Beat eggs until fluffy, add sugar and oil. Add vanilla and the rest of the ingredients. Bake in 2 loaf pans at 350 degrees for 60 minutes.

Makes 2 loaves

Breadsticks

Combine:
1/2 C. warm water
1 T. yeast
1 T. sugar

Next add:

1 beaten egg
2 t. salt
3/4 C. warm milk

Mix thoroughly. Dough is soft and sticky, but not runny. Let rise 1 hour. Press out on a flour board to about 1/2" thick. Make sticks about 1/2" wide and as long as you wish. Melt 1/2 C. butter and pour into the pan you are going to bake them in. Sprinkle butter with garlic salt and dill weed to taste. Roll sticks in same pan and let rise until double. Sprinkle with Parmesan cheese. Bake at 350 Degrees for 15 minutes.

3 x this recipe makes about 70, 5" long sticks. ( for 3 x melt 3 cubes butter, 1 T. garlic powder, 1 T. dill weed- about 12 oz Parmesan) 

Buttermilk Corn Bread

1 C. flour
4 T. buttermilk powder
2 t. baking powder
1/2 t. baking soda
2 T. sugar
1 t. salt
1 C. corn meal
2 T. shortening
2 eggs, slightly beaten
1 C. water

Sift flour, buttermilk powder, baking powder, baking soda, sugar and salt into a mixing bowl. Add corn meal. Cut in shortening with fork until mixture is fine textured. Combine eggs and water and add to dry ingredients. Stir just enough to moisten to dry ingredients. Do not beat. Pour into a well greased 8x8x2 pan. Bake at 425 degrees for 25- 30 minutes. (For crumbly, flakier corn bread, use      1 3/4 C. corn meal and only 1/4 C. of flour) 

Whole Wheat Applesauce Bread (Sally's Favorite Wheat Bread Recipe)

25 oz. jar of applesauce
2 1/2 C. hot water
1 C. brown sugar
2 T. salt
1/2 C oil
6 C. whole wheat flour
2 T. yeast dissolved in 1/2 C. warm water
6 C. white flour

Mix applesauce, hot water, brown sugar, salt and oil. Add whole wheat flour and mix well. Let sit for 20 minutes. Add yeast mixture and blend well. Add white flour to make moderately stiff dough. Knead 10 minutes. Cover and let raise for 1 1/2 to 2 hours. Punch down and let rest for 10 minutes. Make into loaves and place in greased tins. Let rise 45 minutes to 1 hour. Bake at 350 degrees for 30-40 minutes. Cover with foil for last 20 minutes in oven to keep crust soft and moist. Remove from oven and brush with butter and cover with dish towel to cool. 

Betty Crocker's Standard Biscuits

1 C. flour
3 t. baking powder
1/2 t. salt
3-4 T. shortening
2/3 to 3/4 C. milk

Mix dry ingredients; cut in shortening till mixture resembles coarse crumbs. Add milk all at once and mix just till dough follows fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute. Roll or pat 1/2 inch thick and cut with biscuit cutter. Bake on ungreased cookie sheet in very hot oven (425-450), 12-15 minutes.

Makes 16 medium biscuits

Gum Drop Bread

Cream together:

2/3 C. shortening
2 C. sugar
2 eggs

Add:

4 C. flour
1 T. baking soda
1 t. salt
1 t. cinnamon
1 t. cloves
1/2 t. nutmeg

Add nuts, raisins, dates, gumdrops, candied fruit, ect. Bake at 350 degrees for 60 minutes.

Makes 3 loaves

(If using mixer, I double this recipe and add: 2 lbs raisins, 2 lbs nuts, and 4 lbs of gumdrops) 

6 Week Muffins

Mix and let Cool:

2 C. boiling water
5 t. baking soda
2 C. chopped dates or raisins

Add:

1 C. shortening
2 C. sugar
2 C. 40% bran flakes
4 C. all bran
4 eggs
2 QTS. buttermilk
5 C. flour
1 t. salt

Mix like cake and keep in refrigerator till ready.

Surefire Thick and Chewy Pizza Crust

1 1/3 C. warm water
1 T. yeast
1/2 t. honey
2 T. vegetable oil
3 1/4 C. sifted whole wheat flour

Place water in large bowl. Sprinkle with yeast and add honey. Let stand 10 minutes. Add oil and mix. Stir in flour a cupful at a time. When dough is too thick to stir, turn batter onto counter and knead for 10 minutes, working in the rest of the flour. For a ball and turn into lightly greased bowl. Set in warm, draft free place to rise until double in size. Punch down and turn back onto lightly floured board. Divide in half. Roll each piece into circle large enough to fill lightly greased 12" pizza pan. Transfer to pan and let rise again- up to 1 hour. Bake at 400 degrees for 6-7 minutes. Add sauces and cheese and return to oven for further baking or let shell cook, wrap it and freeze for future use.

For thin and crispy crust: omit honey and eliminate 1st raising time. Roll out, form onto pans and bake immediately.

Sour Cream Banana Bread

1/4 butter
1 C. sugar
2 extra large eggs
1 t. vanilla
2 C. unbleached flour
1 t. baking powder
3/4 t. baking soda
3/4 t. salt
1/2 t. cardamom
1 C. mashed bananas
1 C. sour cream
3/4 C. walnuts or pecans

In a large bowl cream butter and sugar. Mix in eggs, one at a time, then add vanilla. Combine and whisk well: flour, baking powder, baking soda, salt and cardamom. Mix into the creamed mixture until totally mixed. Stir in the mashed bananas, sour cream, and nuts. spoon mixture into a sprayed  regular size loaf pan. Place in preheated oven at 350 degrees and bake for 50-55 minutes or until a kitchen toothpick is inserted comes out clean.

Makes 1 loaf 

Sally's French Bread

Dissolve:

1/2 C. warm water
1 T. sugar
1 T. yeast

Mix the following ingredients and then add the yeast mixture:

1 C. warm water
1 1/2 t. salt
4 C. flour
1 T. shortening

Stir to form a soft ball. Let it stand 1 hour but stir the dough down every 10 minutes. Put on board and knead. Cut into 2 loaves. Roll out flat and then roll up like a jelly roll. Place on well greased cookie sheet. Cut slits with a knife diagonally across the top. Dampen top with a little water and spread on sesame seeds. Let raise 1 1/2 hours. Bake 35 minutes at 375. 

Jack's Special Corn Bread

1 C. cornmeal
1 C. flour
1/4 C. sugar
3 t. baking powder
2 t. salt
1 egg
1/4 C. oil
1 C. milk
1/4 C. cold water

Preheat oven to 350 degrees with a cast iron skillet inside.In a bowl mix together cornmeal, flour, sugar, baking powder, and salt. After that is mixed together stir in the eggs, oil, milk, and water. Pour into a well oiled skillet. Bake for 35 minutes or until golden brown.

Favorite Variation: add 1 C. of very crisp, crumpled bacon. 

Oat-Bran Muffins

2 1/4 C. oat bran cereal
1/4 C. chopped nuts
1 T. baking powder
1/4 C. raisins
1/4 C. brown sugar or honey
1 1/4 C. milk
2 egg whites
2 T. vegetable oil

Preheat oven to 425. In a large bowl combine oat-bran, nuts, raisins, and baking powder. Stir in brown sugar or honey and then mix milk, egg whites, and oil together. Blend into an oat bran mixture. Bake 15-17 minutes.

Makes 12 muffins.