Pita Bread

submitted by Kelly Smith

2 ½ tsp instant yeast

1 ½ cups warm water

3 cups flour

1 tsp salt

1 tsp sugar

Additional flour for kneading, if necessary

Combine ingredients. Knead until smooth and elastic. Let dough rest for 10 minutes. Preheat oven to 500 F. If you have a baking stone, place it (ungreased) in oven while preheating (if you are using a regular baking sheet, place in oven only 1 min before adding bread). Divide dough into 12 small balls. Leave in covered bowl. Roll out each ball into circle about 6-inches across and ¼-inch thick. Place on hot baking stone, one or two at a time. Cook 2 minutes, or until dough puffs up. Turn over and cook about 1 minute longer. With spatula, partially flatten pita (don’t completely flatten, or insides will stick together). Place on a plate and cover with a towel while other pitas are cooking. Cut in half and fill to eat. Or leave whole and break into pieces served with hummus and/or tzatziki for dipping.

Brown Sugar Muffins

Submitted by Jenna Mitchum

Ingredients:

½ cup margarine

1 cup brown sugar

1 egg

2 cup flour

1 ½ tsp. Soda

¼ tsp. Salt

1 tsp. Vanilla

1 cup milk

Directions:

Cream butter and sugar. Add egg. Mix well. Add everything else and mix.

Bake at 375 for 15-20 minutes in greased muffin tins.

Whole Wheat Bread

Submitted by Kelly Smith

WHOLE WHEAT BREAD (or ROLLS)

Yield: 3 loaves or 3 dozen rolls
2 ½ cups warm water 5 cups whole wheat flour
2 eggs 3/4 cup wheat gluten
2 Tbs molasses ¼ cup dry milk
4 Tbs honey 1 Tbs. salt
¼ cup oil 1 Tbs. instant yeast ***
1 to 1 ½ cups additional whole wheat flour
Mix wet ingredients. Add dry ingredients. Mix in enough additional flour to make a moderately stiff dough. Knead. Divide dough into 3 greased medium-sized loaf pans. Spray with oil, cover and let rise until doubled in size. Bake at 350 F for 35-45 minutes. Remove from pans; cool.
TO MAKE ROLLS: Shape into desired shapes. Place on greased pans; spray with oil, cover and let rise until doubled in size. Bake at 375 F for 15 minutes.

Upside-Down Orange Rolls

Submitted by Jenny Pearson

¼ cup butter

½ cup orange juice

½ cup sugar

2 teaspoons grated orange rind

Bisquick and milk or biscuit batter

Cinnamon

Sugar

Combine butter, orange juice, sugar, and orange rind in small saucepan. Cook 2 minutes or until butter is melted. Pour into two circle nonstick cake pans.

Make biscuits from regular recipe or Bisquick, as usual. Roll out onto floured breadboard or cloth to 1/8 inch thick. Sprinkle with sugar and cinnamon and roll as for jelly roll. Cut into 12 pieces and place in pan on top of orange mixture. Bake according to recipe directions until done. Turn upside down, with orange mixture on top.

Traditional English Muffin Bread

Submitted by Jan Meyers

(makes 2 loaves)

Ingredients:

6 c flour

¼ tsp baking soda

2 pkg yeast

2 c milk

1 T sugar

½ c water

2 tsp salt

cornmeal

Directions:

Dissolve yeast in warm water. Combine 3 c. flour with dry ingredients. Heat milk till very warm. Add to dry ingredients; add yeast mixture. Stir in remaining 3 c. flour to make stiff batter. Spoon into 2 loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; let rise for 45 minutes. Bake 400 for 25 minutes. Variations: add 2 T chopped parsley and 1 ½ tsp garlic powder OR try adding 2 T grated orange rind to basic recipe.

To Die For Blueberry Muffins

Submitted by Janene Cook

Yields: 8 servings
INGREDIENTS:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONS:
1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Info (per serving)
Calories 383 (37% from fat) | Protein 4.3g | Fat 16.1g (sat 5.1g) | Carbohydrate 56.9g | Fiber 1.5g | Cholesterol 43mg | Iron 2mg | Sodium 341mg | Calcium 96mg

Skillet Cornbread

Submitted by Trixie Rife

Heat oven to 425
Mix together in large bowl
1 C flour 3 t. baking powder
1/3 C sugar 1 C cornmeal
¼ t salt
In small bowl:
2 eggs, slightly beaten
1 C milk
1/3 -1/2 C melted butter (margarine)
Add wet ingredients to dry, beat until smooth. Pour into greased #8 iron skillet. (if you use a bigger skillet the cornbread will be flatter and more likely to burn) Bake 25 minutes.

Pizza Dough

Submitted by Janene Cook

INGREDIENTS:
* 3 cups all-purpose flour
* 1 (.25 ounce) package active dry yeast
* 2 tablespoons vegetable oil
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 cup warm water (110 degrees F/45 degrees C)
DIRECTIONS:
1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Overnight Pecan rolls

Submitted by Heather Hancock

These are my short-cut pecan rolls, so yummy for a breakfast treat!

2 cups chopped pecans

1 small pkg. butterscotch pudding (not instant)

22 - 24 frozen bread dough rolls (25 oz. pkg.)

1/2 cup (1 stick) butter

1 cup brown sugar

Butter a 9x13 pan. Spread the pecans over the bottom of the pan, then sprinkle the pudding mix over the pecans. Arrange the frozen rolls evenly in the pan, leaving spaces between the rolls.

Cook the butter and brown sugar in a saucepan over medium heat until the sugar dissolves, then pour the mixture over the rolls. Cover with plastic wrap sprayed with non-stick spray and refrigerate overnight.

The next morning, remove the plastic wrap and bake at 200 degrees for 30 minutes, then turn the heat to 350 degrees and bake for 35 minutes or until lightly browned. When finished, turn the entire pan over onto a cookie sheet and break apart into rolls.

Naan

Submitted by Kelly Smith and Sherry Gunn

Compliments many curry dishes.

1 c very warm water
4 ½ c flour
1 egg, beaten
2 t salt

3 T milk
2 T oilive oil
2 t minced garlic (optional)
¼ c sugar
¼ c butter, melted
2 t instant yeast

Combine wet ingredients. Mix in dry ingredients. Knead into a smooth ball. Knead in garlic, if desired. If using regular yeast, allow dough to rise 1 hour (not necessary for instant yeast). Divide dough into about 12 pieces. Cover and let rest 10 minutes.

Preheat oven to 500F. If you have a baking stone, lightly oil it and place in oven on top rack. Roll dough into thin circles. Place dough on hot baking stone or a baking sheet (do not place empty baking sheet in oven ahead of time). Switch oven to broil. Broil 2-3 minutes per side, brushing cooked sides with melted butter. Serve warm.

My Favorite Zucchini Bread

Submitted by Celeste Suiter

Ingredients:

3 Eggs

1 c. oil

2 c. sugar

2 tsp. vanilla

3 c. flour

¼ tsp. baking powder

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

2 c. zucchini (grated – un-peeled)

Directions:

Mix together eggs, oil, sugar. Add dry ingredients. Mix in vanilla and zucchini. Pour into bread pans (sprayed with pam)

Bake at 350 for an hour.

Makes two loaves.

Yummy!

Multi-Grain Bread

Submitted by Kelly Smith

Yield: 3 loaves
2 ½ cups warm water 1 cup rye flour
¼ cup oil ½ cup wheat gluten
1/3 cup honey or molasses 1 cup wheat germ
1 egg ½ cup rolled oat flakes
2 cups whole wheat flour 1 Tbs. salt
1 cup wheat bran 1 Tbs. instant yeast ***
1 to 1 ½ cups additional whole wheat flour
Mix wet ingredients. Add dry ingredients. Mix in enough additional flour to make a moderately stiff dough. Knead. Divide dough into 3 greased medium-sized loaf pans. Spray with oil, cover and let rise until doubled in size. Bake at 350 F for 35-45 minutes. Remove from pans; cool.
***NOTE: If using instant yeast, dough only needs to rise once; if using regular yeast, allow dough to rise before putting in pans, then let rise again in pans before baking.

Mall Pretzels

Submitted by Janene Cook

This makes for a fun Family home evening. My kids made all kinds of fun shapes with their dough and then we baked and ate them.

INGREDIENTS:
1 (.25 ounce) package active
dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110
degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110
degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher
salt
DIRECTIONS:
1.
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2.
Combine 2 cups warm water and baking soda in an 8 inch square pan.
3.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
4.
Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Nutrition Info (per serving)
Calories 182 (12% from fat) | Protein 4.8g | Fat 2.4g (sat 1.3g) | Carbohydrate 34.6g | Fiber 1.2g | Cholesterol 5mg | Iron 2mg | Sodium 1770mg | Calcium 11mg

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Joshua's Butterscotch Rolls

Submitted by Cynthia Schkrohowsky

Makes 24

24 frozen Rhodes dinner rolls

1 small box butterscotch pudding mix, non-instant

1 cup pecans, chopped

½ cup brown sugar

½ cup butter

Put frozen rolls in greased bunt pan. Sprinkle with pudding mix. Mix butter and brown sugar in pan over medium heat until butter is melted, then pour over rolls. Sprinkle with pecans. Cover with plastic wrap and let rise overnight. Bake at 350 degrees for 30 to 35 minutes. Cover with foil for the last 15 minutes. Loosen sides from pan and invert onto plate.

Italian Easter Bread

Submitted by Janell Perez

Two packages yeast dissolved in 1/3 cup water and 1 tsp. sugar. Let foam up.

Beat 4 eggs, add 1 1/3 cup sugar, 3 Tablespoons vanilla and ½ cup margarine or butter melted, and 1 cup warm milk.

Add yeast mixture. Add 6 cups flour. Knead in up to 1 cup more flour.

Let raise in oiled pan till doubled (about 8-10 hours).

Punch down and let raise till doubled again (4-5 hours), Pan into braided loaves and let rise till doubled ( about 2 hours).

Bake at 360 degrees for 30 minutes till bread sounds hollow.

Decorate with hard-boiled easter eggs or colorful sprinkles.

Takes a lot of time but it is very worth it.

Garlic Breadsticks

Submitted by Kelly Smith

Yield: 12-18 bread sticks

1 ½ cups warm water

1 Tbs. sugar

½ cup melted butter

1 Tbs. yeast

garlic powder or garlic salt

1 tsp. salt Parmesan cheese

4 cups flour

Mix water, sugar, yeast, salt and flour. Add more flour, if needed, to make a soft dough. Knead. Melt ¼ cup butter in jellyroll pan. Roll dough into rectangle. Cut into 1-inch wide strips. Place 1 inch apart in pan. Turn over to coat both sides with butter. Let rise 1 hour. Brush with remaining melted butter. Sprinkle with garlic powder and Parmesan. Bake at 400 F for 10-12 mins. **FOR CINNAMON TWISTS: Add one egg and ½ cup sugar to dough mixture; roll into rectangle. Sprinkle with cinnamon and sugar; cut into strips; twist each strip gently and place in buttered pan. Let rise and bake as above.

English Tea Cakes

Submitted by Lynn Schnieder

English Tea Cakes

1 ¾ C flour

1 egg

1 ½ t baking powder

3 T milk

¼ t salt

½ C chopped citron

½ C soft shortening

½ C currants or raisins

¾ C sugar

1 egg white, slightly beaten

Sugar

Sift flour, baking power and salt. Cream shortening, sugar, beat in egg.

Add milk, citron, currants, and flour mixture. Mix well and refrigerate

until it is an easily handled dough.

Roll dough into small balls. Dip tops in egg white and then sugar. Place

sugar side up 2” apart on greased cookie sheets. Bake 400 degrees – 12-15

minutes until golden. 3 dozen.

Dill Bread

Submitted by Cathy Carter

Stir in a small bowl dissolve and set aside:
1 pkg. Yeast (2 1/4 tsp.)
¼ cups of warm Water
1 tsp. Sugar

In a small saucepan, warm (do not let this get too hot or boil)
¾ cup of Cottage cheese
¼ cup of Sour cream
Move warmed dairy ingredients to a mixing bowl. Add:
2 Tbls. Sugar
1 Tbl. dried Onion (minced)
1 Tbl. Butter (melted)
2 tsps. Dill weed
1 tsp. Salt
1 unbeaten Egg
2 ¼- 2 ½ cups of Flour
¼ tsp. Soda

Blend using a hand held mixer or Kitchen aid:
Yeast mixture
Set dough in a warm place and let it rise until it has doubled.
Punch it down and place in a loaf pan.
Let the dough rise about 40 minutes or until it grows to a nice size and shape.
Bake @ 350 degrees for 30-40 minutes. Begin watching for it to be done in 20 minutes.
Remove loaf from the pan after a few minutes and brush with butter and sprinkle the top with salt.

Cinnamon Rolls

Submitted by Cynthia Schkrohowsky

makes about 24

1 3/4 c warm water
3 T yeast
1/2 c vegetable oil
1/2 c sugar
Mix together and let stand for 15 minutes. Then add:
2 beaten eggs
1/2 T salt
5 c bread flour
Knead well until dough is silky, for 5-7 minutes. It will seem really soft and sticky. Don't let it rise. Smear some vegetable oil on counter and roll out dough the same size as a large cookie sheet, or a little larger. Spread one whole cube of softened butter on the dough. Sprinkle with one cup white or brown sugar, 2-4 teaspoons cinnamon, and 1/2 cup each of raisins and/or chopped walnuts if desired. Roll up and cut into one inch wide rolls, easiest to cut with dental floss from the bottom of the roll. Place rolls on ungreased cookie sheet. Let rise 10 minutes while oven heats to 350 degrees. Bake 18 minutes. Cool and then frost.

Cream Cheese Frosting

8 oz cream cheese, cold
2-5 T unsalted butter, at room temperature
2 t vanilla
Beat until just blended, then add one-third at a time and beat just until smooth.
2-2 1/2 c powdered sugar, sifted.

Bran Muffins

Submitted by Mary Stock

makes 1 1/2 dozen

Ingredients:

1/4 c butter

1/3 c brown sugar
1 C sugar
1/3c honey
1 Tbls water
1 C whole wheat flour
1/2 tsp salt
1/2 tsp soda
1/2 c raisins (optional)
2 eggs 1/2 c oil 3 C All Bran cereal
1 1/2 c buttermilk (or soured milk)

Directions:
Mix all ingredients.
Heavily grease muffins tins with butter
bake at 350* 25 mins