Best Recipes

• 1/2 cup butter
• 1 cup sugar
• 1 teaspoon baking soda in one tablespoon milk
• 2 eggs, well beaten
• 3 bananas, mashed
• 2 cups flour
• 1/2 cup nuts (optional)

Mix ingredients in the order given above.  Bake in medium oven (350) about 1 hour.  Test so toothpick will come out clean.

• 1 cake dry yeast
• 2 tablespoons sugar
• 2/3 cup milk
• 2 tablespoons shortening, melted
• 6 tablespoons beer (room temperature)
• 1 cup warm water
• 1 egg slightly beaten
• 1 teaspoon salt
• 4 and 1/2 cups flour
• melted butter

Dissolve completely the dry yeast in water.  Place in large pan and add sugar, egg, milk, salt and shortening.  Gradually add small amounts of flour to this mixture until you have used about 4 and 1/2 cups.  While adding flour, gradually add the beer.  Mix thoroughly after each addition.  Do not use too much flour.  When dough is just dry enough to knead, and it should be slightly moist; knead until bubbles appear in the dough.  Then dip entire batch of dough in melted butter; cover with plastic and let rise for 1 and 1/2 hours in a warm place.  Roll out dough and make rolls of your choice.  Let them rise for 1 and 1/2 hours.  Bake at 475 degrees until brown.  Keep a sharp eye on them because they bake quickly.  Makes about 30 parkerhouse rolls or 18 clover leaf rolls.

• 8 cups flour
• 1/4 cup baking powder
• 1 cup shortening
• 1 and 1/2 cups nonfat milk crystals
• 1 tablespoon salt

Stir dry ingredients to mix thoroughly.  Work in shortening with fingertips until very fine.  Store in tightly covered container.  Keep in refrigerator up to a week and use as needed.  Makes 10 and 1/2 cups of mix.  Form biscuits and bake at 350-375 degrees until lightly browned.

• 2 cups flour
• 1 teaspoon salt
• 1/2 cup onion, chopped
• 1 and 1/2 cups (6oz.) cheddar cheese, shredded
• 3/4 cup milk
• 1 tablespoon baking powder
• 1/4 cup shortening
• 2 tablespoons, pimiento, chopped

Combine dry ingredients; cut in shortening until mixture resembles coarse crumbs.  Stir in onion, pimento and cheese.  Add milk, mixing just until moistened.  On lightly floured surface, roll out dough to 1/2 in thickness; cut with floured 3-inch cutter.  Place on lightly greased cookie sheet.  Bake at 450 degrees, 15 minutes or until golden brown.  Makes 15 biscuits.

• 4 cups Bisquick
• 12 oz. beer, chilled
• 5 tablespoons sugar

In a large bowl, combine Bisquick and sugar.  Gradually add beer, stirring until well combined.  Divide equally in well greased muffin tin.  Bake at 350 degrees for 40-45 minutes or until large, puffy, and light brown on top.

• 2/3 cup sugar
• 1 cup mashed ripe bananas (about 2 medium)
• 8 oz. can crushed pineapple, drained
• 1/2 cup Macadamia nuts or pecans, chopped
• 1/2 teaspoon baking soda
• 1/3 vegetable shortening
• 2 eggs
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• butter or cream cheese, room temperature

Preheat oven to 350 degrees.  Grease 9x5 inch loaf pan.  In a large bowl, cream sugar and shortening until fluffy; beat in eggs.  Stir in mashed bananas, drained pineapple and nuts.  In a medium bowl, combine flour, baking powder, baking soda and salt.  Stir in banana mixture until smooth.  Spoon into prepared pan.  Bake 50-60 minutes in preheated oven.  Remove from pan; cool on rack.  Wrap airtight in foil or plastic wrap; let stand overnight for easy slicing.  Cut each slice in half, quarters, or fingers.  Makes 1 loaf of 50-80 appetizer servings.

• 1/3 cup butter or margarine
• 2 teaspoons lemon peel, grated
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 1 and 1/2 cups apple, cored, peeled, shreeded
• 1 cup raisins, chopped (seedless, currants, or golden)
• 2/3 cup sugar 1/4 teaspoon cinnamon
• 3 tablespoons milk
• 2 cups flour
• 1/2 teaspoons baking soda
• 1/2 cup nuts, chopped

Cream together butter, sugar, lemon peel, and cinnamon.  Beat eggs until light and fluffy.  Beat in milk and lemon juice.  Add to creamed mixture.  Stir together dry ingredients, add to creamed mixture, stirring until moistened.  Fold in apples, nuts and raisins.  Spoon batter into 3 greased miniature loaf pans (about 3x6 inches).  Bake at 350 degrees for 40-45 minutes or until toothpick inserted in center comes out clean.  Makes 3 small loaves, or may be baked in a 5x9 inch loaf pan, increase baking time to about 1 hour.

• 3 cups whole wheat flour
• 1 tablespoon salt
• 3 cups water
• 1 tablespoon cooking oil
• 4 and 1/2 cups white flour
• 1/2 cup non-fat dry milk
• 2 packages dry yeast
• 1/2 cup honey
• 1 cup whole wheat flour

Combine 3 cups whole wheat flour, dry milk, salt and yeast in large mixing bowls and set aside.  Heat water, honey and cooking oil in saucepan for 1 minute then at medium speed for 2 minutes.  Stir in by hand additional cup of whole wheat flour and the white flour.  Knead on floured surface for 5 minutes.  Let rise until doubled.  Punch dough down, and divide in half.  Shape each loaf by rolling the dough out to a 14x7 inch rectangle and starting with the 7 inch side roll dough in a jelly roll fashion.  Place in greased pan, and cover.  Let rise for 35 minutes or until doubled.  Bake at 375 degrees for 40-45 minutes, or until loaf sounds hollow when lightly tapped.  Makes 2 loaves

• 3/4 cup canned pumpkin
• 1 egg
• 1 pound box quick nut bread mix
• 1/2 cup water
• 1 teaspoon cinnamon
• 1/2 teaspoon mace

Mix all ingredients together until moistened.  Bake in greased loaf pan at 350 degrees for 50 minutes.

• 12 corn or flour tortillas
• 1/2 cup scallion or green onions (with tops), chopped
• 16 oz. can whole tomatoes, drained
• 1/2 teaspoon salt
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup vegetable oil
• 1/2 teaspoon ground oregano
• 1/8 teaspoon pepper
• dairy sour cream

Cut tortillas into thin strips.  Heat oil in 10 inch skillet until hot.  Cook tortillas and scallions, turning occasionally, until tortillas are crisp, about 10 minutes.  Stir in tomatoes, oregano, salt and pepper.  Sprinkle with cheese; heat just until cheese is melted.  Serve with sour cream.  4-6 servings.

• 2 packages active dry yeast
• 1 cup warm water (110-115 degrees)
• 3 and 1/2 cups lukewarm milk
• 14 to 14 and 1/2 cups flour
• 1/2 cup sorghum (Black strap molasses
• salt to taste
• 1/4 cup shortening

In large mixing bowl, dissolve yeast in very warm water, add milk, 7 cups flour, sorghum, salt and shortening.  Mix until smooth with large spoon.  Add more flour to stop sticking.

Place dough on mixing board and let rest.  Use plenty of the remaining flour until dough handles nicely.  Knead dough until smooth, adding flour when necessary.  Place in bow to rise, punch down and let rise again to double size.

Cut dough into four equal sizes; roll into uniform loaves.  Grease and flour four 9x5x3 pans.  Place loaves in pan and let rise.

Pre-heat oven to 425 degrees.  Place bread in middle rack and bake 25-30 minutes or to brownness you like; cool and enjoy!

• 1 and 1/2 cups oil
• 3 eggs
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 and 1/2 to 2 cups frozen strawberries, thawed (juice included)
• 2 cups sugar
• 3 cups flour
• 1 teaspoon cinnamon
• 1 cup nuts, chopped (pecans or walnuts)

Mix oil, sugar, and eggs together.  Add flour, soda, cinnamon and salt.  Mix with hand mixer.  Blend in strawberries and nuts.  Pour into two greased and floured loaf pans.  Bake at 350 degrees for one hour.  Test with a toothpick.

• 2 and 1/2 cups whole wheat flour
• 1 and 1/2 teaspoons salt
• 3 tablespoons non-fat dry milk
• 2 tablespoons butter, room temperature
• 1/2 cup bran
• 1 package dry yeast
• 6 tablespoons dark brown sugar
• 1 and 1/2 cups hot tap water (115-118 degrees)

Combine all dry ingredients and then stir in butter and water.  A food processor or mixer can be used.  Pour batter into a warmed, buttered loaf pan.  Place a sheet of waxed paper over top and put in a warm spot to rise.  Let batter rise just until doubled in volume.  Place in center of 400 degree, preheated oven.  Bake for 15 minutes.  Reduce oven temperature to 375 degrees and continue baking for 40-45 minutes longer or until a probe is inserted into center of loaf comes out clean.  Let rest in pan for 5 minutes.  Carefully remove from pan and place on rack to cool. 

A tasty, darkbrown bread with an interesting open texture.  Try it toasted.