(demonstrated and brought by Lisa Connolly)
In a small bowl:
1 C. warm water
2 tbsp. yeast
1 tbsp. sugar
In a sauce pan:
Scald 1 ½ C. milk
Then add to the milk:
1 C. butter or margarine
1 C. sugar
1 TBSP. salt
In BIG mixing bowl:
6 eggs, slightly beaten
Mix yeast mixture and milk
mixtures into the bowl of eggs.
Add:
9 cups of flour and mix well.
Cover the bowl with plastic
wrap and put into the refrigerator for 3 hours or overnight. Take the bowl out
of the refrigerator until room temperature, about 3 hours.
For rolls:
Grease baking sheets and shape
into rolls. Let rise 2-3 more hours. Bake @ 350 for 12-15 minutes until golden
brown. Spread butter on top of rolls after you take them out of the oven.
For cinnamon rolls:
½ C. butter melted
Mix : 1 Cup brown sugar &
1 Tbsp. Cinnamon
Roll out half the dough onto a
floured surface. Spread the melted butter on the dough. Sprinkle the sugar mixture
on top of the margarine. Roll up the dough. Cut with dental floss and place on
greased cookie sheet. Let rise for about 2 more hours. Bake at 350 for about
13-15 minutes. Cool slightly. Drizzle icing over top of cinnamon rolls.
Sweet Potato Quick Bread
- Parent’s Magazine Nov. 2011-
(Brought by Shayla Asay)
1 TBS Vegetable Oil (I
omitted)
½ C. Butter
½ C. Brown Sugar
½ C. Sugar
2 eggs, slightly beaten
1 ½ C. leftover sweet
potatoes, mashed
1 C. A/P flour
1 C. whole wheat flour
½ tsp. salt
1 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/3 C. hot water
Heat oven to 325, and oil a
9x5 inch loaf pan.
Combine the butter and sugars.
Mix in the beaten eggs and mashed sweet potatoes and blend until smooth.
In a bowl, combine the flours,
salt, baking soda, and spices. Add the dry ingredients to the sweet potato mixture,
alternating with the hot water.
Bake for 70 minutes or until
toothpick comes out clean. (I baked as muffins for 17ish minutes).
Poppy Seed Bread
(brought by Heidi Pettingill)
Mix:
3 C flour
2 ½ C. sugar
1 ½ tsp. salt
1 ½ tsp. baking powder
Add:
1 ½ C. oil
3 eggs
1 ½ tsp each: vanilla, almond
& butter flavoring extracts.
Pour into 2 sprayed loaf pans.
Bake at 350 for 1 hour.
When it comes out poke holes
in and pour/baste glaze on.
Glaze:
¼ C. orange juice
¾ C. sugar
½ tsp. each vanilla, almond
&butter flavoring extracts.
Zucchini-Blueberry Bread
(brought by Loni Gibb)
Beat together:
3 eggs
1 Tbs Vanilla
2 C Sugar**
1 C oil
2 C grated zucchini
1 C bluerries
ADD:
3 C flour (Shayla always does
half with whole wheat flour)
1 Tbs cinnamon
1 tsp salt
2 tsp soda
½ C nuts (optional)
Bake at 325 for 1 hour in 2
greased and floured loaf pans. (I sprinkle cinnamon and sugar in the bottom of
the pan).
**If blueberries have not been
sweetened, add an additional ½ C. sugar.
Pistachio Bread
(Brought by
Bryn Seymour)
Makes 2 loaves
1 box yellow cake mix
1 large box instant pistachio
pudding mix
4 eggs
8 oz sour cream
¼ C oil
¼ C water
Grease and flour 2 loaf pans
or a bundt pan. Mix batter and pour into prepared pans. Bake @ 350 for 4550
minutes. Let fully cool before removing from pans.
Cranberry-Orange Bread
(brought by
Nikki Tippetts)
2 C flour
1 C. sugar
1 ½ tsp. baking powder
1 tsp. salt
½ tsp. baking soda
2 TBSP. shortening
¾ C. orange juice
1 TBSP. orange peel
1 egg (beaten)
1 C. fresh or frozen
cranberries (chopped into halves)
½ C chopped pecans (optional)
Grease bottom only of 9x5 loaf
pans. Combine flour, sugar, baking powder, salt, soda & mix. Cut in
shortening. Add orange juice, orange peel and egg to dry ingredients. Add
cranberries and chopped nuts until just moist. Put in loaf pan and bake at 350
for 55 minutes.
