EMILY'S ROLLS (EMILY HENDERSON)

Lael Henderson, Recipe #11

20 frozen Rhodes White Dinner rolls
1/3 cup Parmesan Cheese
1 Tablespoon Parsley flakes
1 cube butter

Dip frozen rolls in melted butter.
Roll in mixture of Parmesan Cheese and Parsley flakes.
Put into glass baking dish sprayed with Pam.
Cover with plastic wrap and let rise 5 hours.

Bake at 350 degrees for 15 minutes.

For a variation of this Lael has used a tablespoon of Salad Supreme in place of the Parsley flakes.

LUNCHEON ROLLS

Guila Olsen, Recipe #6

RESURRECTION ROLLS

Kat Baldwin, Kyle Baldwin, Recipe #12

Dear Parents,
I found this cute idea for a FHE on the internet and thought I would share with you.
RESURRECTION ROLLS

Ingredients:
Cresent Rolls
Melted butter
Large Marshmallows
Cinnamon Sugar

Preheat oven to 350 degrees.

Give each child a triange of crescent roll. The crescent roll represents the cloth that Jesus was wrapped in.
Give each child a marshmallow to represent Jesus' body.
Have them dip the marshmallow in melted butter, representing the embalming oils.
Then dip the buttered marshmallow in cinnamon sugar, representing the spices used to anoint the body.
Then wrap the marshmallow tightly in the crescent roll dough, not rolled like a typical crescent roll, but sealed in.
This represents the wrapping of Jesus' body after his death.
Bake in oven 10 to 12 min. The oven represents the tomb...pretend that takes 3 days.
(this would be a good time for singing songs.)

When the rolls have cooled slightly, the children can open their rolls and discover that Jesus is no longer there.
HE HAS RISEN!!

(the marshmallow melts and the srescent roll is puffed up, but empty)

I hope you all have a Happy Easter and remember the true meaning of the holiday.
Love Sister Oberhansley

PUMPKIN RAISIN BREAD

Lael Henderson, Recipe #10

2 cups cooking oil
6 2/3 cups sifted flour
8 eggs, lightly beaten
3 teaspoons salt
1 1/3 cups water
2 teaspoons nutmeg
3 cups mashed cooked pumpkin* *(1 - 29 oz can of pumpkin)
4 teaspoons baking soda
2 teaspoons cinnamon
1 cup applesauce
6 cups sugar
2 cups raisins

1. Preheat oven to 350 degrees. Grease and flour 7 (3 ½ “ x 7 ½ “) loaf pans
2. Beat eggs first in bowl, add oil, water, pumpkin and applesauce.
3. Into second mixing bowls sift together dry ingredients. Make a well in center. Add pumpkin mixture. Blend just until dry ingredients are moistened.
4. Stir in raisins (*if you sprinkle some of the flour mixture over the raisins first they won’t stick to the pans).
5. Pour batter into pans (approximately 2 1/3 cups of batter per pan). Bake in preheated oven for 1 hour and 10 minutes.
6. Cool in pan 10 minutes then turn out on side on rack to cool.
Cover with a towel to retain moisture while cooling. Put in plastic bag to keep fresh.

(Makes 7 loaves)

Virginia Upton

ZUCCHINI CAKE/BREAD (Spicey Pineapple Zucchini Bread)

Sherry Johnson, Recipe #5

3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely shredded, peeled zucchini (about 4 medium sized ones)
1 (8 ounce) can crushed pineapple, drained well
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup EACH currants and finely chopped walnuts
in large bowl, beat eggs until frothy.
add oil, sugar and vanilla.beat until thick and foamy.
stir in zucchini and pineapple.

In another bowl, stir flour, baking soda, salt, baking powder,cinnamon, nutmeg, currants, and walnuts until thoroughly blended.
stir gently into zucchini mixture just until blended.
spoon batter into two greased and flour-dusted 9 x 5 inch loaf pans.
Bake in a 350 degree oven for 1 hour or until bread begins to pull away from sides of pan and a wooden pick inserted in center comes out clean.

let cool in pans for 10 minutes
turn out onto racks and let cool completely
makes 2 loaves.

Beryl Johnson

MONKEY BREAD

Sherry Johnson, Recipe #1

2 pkgs yeast
1/2 cup warm water
3/4 cup sugar
1 3/4 cup buttermilk
1/4 teaspoon baking soda
1 1/2 teaspoons salt
3 eggs
1 square margarine
7 (about) cups flourmix yeast, water, & sugar

let stand until yeast disolves
heat buttermilk & stir while heating so it won't curdle.
add baking soda & salt to milk & add milk to yeast mixture.
beat eggs & add to yeast mixturestart adding flour little by little.
add melted margarine & continue to add flour until dough is not sticky.
Work with hands and let rise.after risen work again, addint flour if/as needed.
[don't add too much flour or the rolls will be too heavy]
divide & roll out, cutting into rolls.
dip in butter and fold into buttered pan.
bake at 400 - 425 degrees F for about 20 minutes.
[practice practice practice....the secret is in the feel of the dough]

Beryl Johnson

LIGHT BREAD

Nita Beasley, Recipe #78
from her Aunt Remona Hatfield Hill 1931

PARKER HOUSE ROLLS

Nita Beasley, Recipe #72
from her Aunt Remona Hatfield Hill 1931

GINGER BREAD

Nita Beasley, Recipe #71
from her Aunt Remona Hatfield Hill 1931

CORN BREAD

Nita Beasley, Recipe #70
from her Aunt Remona Hatfield Hill 1931

RAISIN BREAD

Nita Beasley, Recipe #69
from her Aunt Remona Hatfield Hill 1931

CORN BREAD

Nita Beasley, Recipe #20
from her Aunt Emma Hatfield Park 1924

RAISIN BREAD

Nita Beasley, Recipe #9
from her Aunt Emma Hatfield Park 1924

ROZ'S CORN BREAD

Lael Henderson, Recipe #6

1 cup melted margarine
Add 1 1/4 cup of sugar and stir well
Blend in 4 eggs
Add 2 cups of buttermilk with 1 teaspoon of baking powder in it
Stir and blend well
Add 2 cups yellow cornmeal
and 2 cups white flour
and 1 teaspoon salt

Pour into 9 x 13 pan, greased.
Cook at 350 degrees for 35 minutes
Yield: 12 servings

Recipe from Roz Capell

MUFFINS

Kathy Baldwin, Vic Baldwin, Recipe #7
(sometimes I use a mix that you only have to add water or milk, mix and bake, but here is the recipe for the real thing)

2 cups flour
1 TBS baking powder
½ tsp. salt
2 TBS sugar
1 egg
1 cup milk
4 TBS melted butter or margarine

Mix dry ingredients before adding liquids. Fill greased muffin pans one-half to two-thirds full. Bake 400 degrees F for 20 to 25 minutes or until tops of muffins are golden brown and spring back to the touch.

Variations:
· Substitute 4 TBS bacon drippings for butter
· Add 1 cup blueberries (drained). Add 1 TBS sugar if desired
· Substitute 1 cup corn meal for 1 cup flour. Substitute ½ tsp baking soda for 1 tsp baking powder and 1 cup sour milk for 1 cup sweet milk.
· Add ½ cup chopped, pitted dates
· Substitute ½ cup orange juice for ½ cup milk. Add 1 tsp grated orange rind.

A recipe from my home ec book from High school

ZUCCHINI BREAD

Chantelle Baldwin, Chris Baldwin, Recipe #3

Ingredients:
1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder18
1/4 tsp ground nutmeg
1 egg, beaten
1cup sugar
1cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/2 cup chopped walnuts or pecans (optional)

Oven temp @ 350 F
Grease bottom and 1/2 inch up the side of a 8x4x2 bread pan, set aside.

Mix wet and dry ingredients separately, pour wet into the well made in the dry ingredients, mix until moist.
Mixture should be lumpy.
Spoon batter into the greased bread pan
Bake for 50 to 55 min or until toothpick comes out clean.
Let it cool in the pan for 10 min. then remove and cool completely.

Ps. or try Apple bread, but use 1 1/2 cups shredded apples in the place of 1 cup zucchini.

CINNAMON BREAD

Julie Baldwin, Devin Baldwin, Recipe #4

Ingredients:
1 cup milk scalded
1/3 cup butter melted
1 teaspoon salt
1/2 cup sugar
1/2 cup warm water
2 eggs well beaten
2 tablespoons yeast
4-5 cups flour
cinnamon and sugar

Directions:
1. Mix mild, butter, salt, sugar, water and eggs.
2. Add yeast with 4-5 cups flour
3. Knead in a mixer for 10 minutes.
4. Roll out.
5. Sprinkle with cinnamon and sugar.
6. Roll up and put in bread pan and let it rise until it is double in size.
7. Bake at 350 for 30 minutes.

Recipe from the Demke Family

WHITE BREAD

Chantelle Baldwin, Chris Baldwin, Recipe #2

Ingredients:
2 1/2 cups warm water (not too hot or it will kill the yeast)
3 TBSP sugar
2 1/2 TBSP yeast
3 tsp salt
6 TBSP crisco shortening (butter will not work the same)
6 cups all purpose flour

Mix dough thoroughly, set in large bowl in a warm area, without draft. If desired, suspend over hot water in sink or in larger bowl, this will allow dough to raise faster. Wait until dough doubles in size, then punch it down, Knead, and shape into buns, cinnamon buns, or bread loafs. Let dough raise again,

OVEN SETTING 375 F
For loafs: 25-30 minutes
For buns: 20-25 minutes

BREAD (HALF WHEAT, HALF WHITE)

Vic Baldwin, Kathy Baldwin, Recipe #2

Ingredients:

5 cups wheat flour (freshly ground)
5 1/2 cups hot water

3/4 cup brown sugar
1/2 cup shortening 1/4 tsp salt
1/2 cup lukewarm water

2 TBS yeast
5 cups white flour (may need a little more for right consistency)


Put 5 1/2 cups hot water (hottest tap water) into mixer.

Add wheat flour, shortening, sugar, & salt.

Mix on high speed for 5 minutes (wheat flour needs to be mixed longer so it sticks together [glutten]).

Meanwhile, add the yeast to the 1/2 cup lukewarm water and let it work while mixing wheat flour mixture.


Add white flour and yeast to wheat flour mixture (to right consistency— a bit on the sticky side). Pour onto oiled countertop.

Divide & shape into loaves. Put in greased bread pans. Let rise once.

Bake 350° for 30 minutes, grease the top and let bake 15 more minutes. (4 loaves)

LUNCHEON ROLLS

Vic Baldwin, Kathy Baldwin, Recipe #1

Ingredients:
2 TBS. yeast
½ cup melted shortening
1 pint lukewarm milk
4 eggs well beaten
2 tsp salt
about 8 cups flour (add more as needed)
2/3 cup sugar

Pour ¼ cup lukewarm milk onto yeast, add 1 TBS. sugar, stir and let stand about 5 minutes.
Dissolve salt and rest of sugar in remaining milk.
Add yeast to milk and blend liquid mixture with 4 cups flour. Beat smooth.
Next add eggs and shortening. Mix well and beat 3 minutes.
Add remaining flour and make into a smooth dough.

Let rise until doubled. Fold down and let rise again until doubled.
Shape into rolls.
Let rise in greased pans (9 x 13 – takes 2 pans) until doubled.

Bake quickly 10 to 12 minutes in a 425 ˚ oven.
Original recipe from Guila Olsen

Of course, I have changed the recipe. I make it out of half whole wheat flour and half white flour. One of the secrets to making good whole wheat bread is to beat it a long time to get the glutton worked up on in (sticky). So I put everything (including the wheat four) except white flour, yeast and eggs together and beat it for 5 minutes. Then I add the white flour, yeast and eggs.