Breadsticks

Breadsticks from Kristen (Kueser) Peless

1 Tbsp self rising yeast
1 1/2 c. warm water
2 Tbsp sugar
3 c. all purpose flour rounded
1/2 tsp salt

Knead the dough for 3 min and let it rise for 10 minutes.

Melt 3/4 a cube butter in a bowl. Pour 1/2 butter on cookie sheet and sprinkle with corn meal and flour. Put dough in a cookie sheet using a scrapper sprayed with Pam. Spread the rest of the butter with a pastry brush. Cover with topping.

Topping:
Season salt
Garlic salt
Garlic powder
Parsley flakes
Grated Parmesan cheese

Rise for 10 min or refrigerate. Bake at 375 for 20 minutes.

Had with Mindless Meatloaf Minestrone at Kristen and Luke's house over Christmas break and loved it! Yum!

Overnight Rolls

Overnight Rolls by Marie Bateman

1 pkg frozen rolls
½ c sugar
½ tsp cinnamon
½ c nuts
1- 3.5oz butterscotch pudding (not instant)
½ c butter
1 c brown sugar

Place rolls in pan. Mix sugar and cinnamon. Sprinkle over rolls. Sprinkle nuts and dry pudding mix. Melt butter and brown sugar. Pour over rolls and let rise. Bake 350 for 30 minutes. Cool 5-10 minutes and invert onto a platter.

Zucchini Bread

Zucchini Bread by Lee Betteridge

3 eggs
2 c. sugar
3 tsp vanilla
3 tsp cinnamon
1 c. oil
1 c. raisins
2 c. zucchini, grated
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 c. nuts, chopped
3 c. sifted flour
1 c. crushed pineapple

Beat eggs until light and fluffy. Sift dry ingredients. Combine all. Bake 1 hour at 350. Makes 2 large loaves. (smaller loaves will take less time)

Banana Bread

Banana Bread by Rachel Betteridge

1 ½ cups all-purpose flour
1 ¼ tsp. Baking powder
½ tsp. Baking soda
½ tsp. Ground Cinnamon
1/8 tsp. Salt

2 slightly beaten egg whites
1 cup mashed banana
¾ cup sugar
¼ cup cooking oil

In a bowl, stir together flour, baking powder, baking soda, cinnamon, and salt. In another bowl, stir together egg whites, banana, sugar, and oil. Stir flour mixture into banana mixture just till moistened. Bake in a 350 oven for 45-50 minutes. Cool in pan for 10 minutes and then cool thoroughly on a wire rack.

Stuffed French Bread

Stuffed French Bread

Cut off the top of the french bread loaf and dig out the bread.

Sauce:
1 lb. Hamburger, cooked
1 ½ can Cr. of Mushroom Soup
1 can Cheddar Cheese Soup
fresh cut mushrooms
Cheddar cheese, shredded
add the bread that you took out.

Stuff the bread with the sauce. Put the top on and wrap in foil. Place in a pan. Bake at 325 for 30 minutes. Slice the bread and serve.

Yummy Crescent Rolls

Yummy Crescent Rolls THE BEST ROLLS YOU’VE EVER TASTED!

Mix and Set Aside:
2 pkg. yeast softened in ½ cup warm water

Mix:
2 cups milk/water scalded
½ cup sugar
½ cup shortening
2 tsp salt

Add 3 cups flour.
Add 2 eggs and yeast mixture, along with at least 4 cups flour (I like to do ½ wheat).

Knead 3-5 minutes. Set in greased bowl until double (cover with a damp dishcloth). Punch down and divide into 4 separate balls. Roll out to ¼ inch thickness and brush with butter. Use a pizza cutter and cut into 8 triangles ( 12 inch circle). Roll up dough from the outside. Set on cooking sheets; cover and let rise until double. Cook in 400 oven for 12-18 minutes or until golden. (Makes 30+.)

THE BIG SANDWICH

THE BIG SANDWICH


Roll out the dough to a nice rectangle. Butter the surface and place chopped ham, Swiss cheese and whatever vegetables you want (mushrooms, peppers, onions, tomatoes, etc.) on top. Roll the dough up from the long side. Place on a greased cookie sheet. Bake in a 350 oven for 20-30 minutes.


English Muffin Bread (machine)

1 ½ cup water
1 TBS sugar
1 tsp. Salt
½ tsp. Baking soda
3 ½ cups bread flour
¼ cup nonfat dry milk
2 tsp. Rapid or quick yeast


(This bread recipe is for the machine, but it can be done without the machine – just allow time for raising the dough.)

Sister Hinckley’s Wheat Bread

Sister Hinckley’s Wheat Bread

Dissolve 2 pkgs. Dry yeast in ½ cup water with ½ TBS honey or sugar. Mix the following ingredients (with the dissolved yeast) in bread mixer:

3 ½ cups warm water /////// ¾ cup honey
1 ½ cups dry powdered milk /////// 2 TBS salt
1 cup oil /////// 1 or 2 cups white flour
4 eggs, beaten /////// about 10 cups whole wheat flour

After kneading in a bread mixer, let rise until doubled. Divide into 6 small loaves. Knead and shape. Let rise in greased pans. Preheat oven to 400 F. Reduce to 300 F. and bake 1 hour.

Rachel’s Holiday Stuffing/Dressing

Rachel’s Holiday Stuffing/Dressing

3 Stove-top stuffing bags (made as recipe calls for)
1 lb sausage, browned
4 apples, peeled & chopped and treated with lemon juice
6-8 stalks celery, sliced
2 onions, chopped
1 ½ lb mushrooms, sliced
1 cup parsley, chopped (optional)
Optional: Dried cranberries or bing cherries

Brown sausage and prepare other ingredients while making the stove-top. Once stove-top is done, immediately mix in other ingredients, cover and let sit for a few minutes. So easy and so good!!!

Quick Cheese Biscuits

Quick Cheese Biscuits

1 c. Flour
1 ¼ tsp. Baking powder
½ tsp. Salt
½ c. cheese, shredded
2 TBS butter
2/3 c. milk

Preheat oven to 450 F. Mix ingredients together with a fork or pastry blender. Batter will be lumpy. Drop heaping tablespoons onto greased cookie sheets. Bake 7-15 minutes.

Puff Pastry Cheesy Breadsticks

Puff Pastry Cheesy Breadsticks by Kelly Samsom 2006

1 pkg. puff pastry sheets (by the frozen fruit)
1 c. Gruyere cheese (if you can’t find, Swiss will work)
½ c. Parmesean cheese
1 TBS thyme
Egg
Salt & Pepper

Thaw pastry for 1 hour; separate 2 sheets. Heat oven to 375 degrees. Beat egg with 1 TBS water. Brush egg over pastry with brush. Sprinkle with gruyere and parmesean cheese and seasonings. Use a pizza cutter and cut 10-12 strips on each sheet. Twist strips and place on baking sheet. Bake for 10-15 minutes – till puffy and golden.

Poppy Seed Bread

Poppy Seed Bread

Mix:
3-3 ½ cups flour ///////////// 1 ½ tsp. Vanilla
1 cup and 2 TBS oil //////////////// 1 ½ tsp. Baking powder
2 ½ cup sugar /////////////// 1 ½ tsp. Almond extract
2 tsp. Poppy seeds (add more) ////////////// 3 eggs
1 ½ tsp. Salt //////////// 1 ½ tsp. Butter flavoring
1 ½ cup milk

Grease and flour bread pans (makes 2 large or 3 small loaves). Pour mix in pans and bake at 350 for 50-60 minutes.

Glaze ////////// Spoon over cooled bread.
Mix:
¾ -1 cup powdered sugar /////////// 1 tsp. Almond flavoring
1 tsp. Butter flavoring /////////// 1 tsp. Vanilla
¼ cup frozen orange juice concentrate.

Overnight Rolls

Overnight Rolls

1 pkg frozen rolls///////////// 1- 3.5oz butterscotch pudding (not instant)
½ c sugar ///////////// ½ c butter
½ tsp cinnamon /////////// 1 c brown sugar
½ c nuts

Place rolls in pan. Mix sugar and cinnamon. Sprinkle over rolls. Sprinkle nuts and dry pudding mix. Melt butter and brown sugar. Pour over rolls and let rise. Bake 350 for 30 minutes. Cool 5-10 minutes and invert onto a platter.

Mississippi Sin

Mississippi Sin Adam Edgley 2005

2 cups shredded cheese ////////////////// 1/3 cup green chiles
8 oz cream cheese ////////////////// 1/3 cup green onions, chopped
1 ½ cup sour cream //////////////// 1/8 tsp worchistershire
½ cup ham, chopped ////////////////// 1 round bread loaf

Hollow bread. Mix ingredients and fill in bread loaf. Bake at 350 for 1 hour.

Honey Butter

Honey Butter BYU Cooking Course Winter ‘06

½ c. softened butter, room temperature
½ c. honey
2 Tbsp marshmallow creme

Whip softened butter in small bowl w/ electric mixer until fluffy. Gradually add honey and beat well. Beat in marshmallow crème. Yield: about 1 cup.

French Bread

French Bread Emily Ensign 2006

Mix:
1½ TBS dry yeast
1½ TBS sugar
1 tsp salt
Add 3 cups warm (70 degrees) water and let yeast activate.

When the water is covered by active yeast, add 6-7 cups flour and mix until the dough forms a ball. Cover and let rise till double in size. Punch down and turn out onto floured surface. Shape bread and place on a pan. Turn oven to 350 and while oven is warming let bread rise again. Bake for 25-30 minutes until the bread is golden brown. I put a tray in the oven and then throw 3-4 ice cubes in to give a crunchier crust.

Bulgar Bread

Bulgar Bread Lee Betteridge

2 cups raw bulgar cooked in 7 cups water. Cool well.

½ cup warm water added to 2 TBS dry yeast.

Mix:
1 cup dry milk        2 eggs
½ cup oil              12 cups flour
½ cup sugar
1 1/2-2 TBS salt

Combine yeast with other ingredients. Add bulgar when you have 2-4 cups flour added. Let rise, shape and then let rise in pans. Cook in 350 oven for 35-45 minutes. Love it with chopped walnuts and/or raisins!!

Breads/Rolls/Whole Wheat Pancakes

English Muffin Bread (machine)

1 ½ cup water
1 TBS sugar
1 tsp. Salt
½ tsp. Baking soda
3 ½ cups bread flour
¼ cup nonfat dry milk
2 tsp. Rapid or quick yeast




Parker House Dinner Rolls (machine)

1 cup milk
2 TBS butter
1 egg
1 TBS sugar
½ tsp. Salt
2 ½ -3 cups flour
2 tsp. Rapid or quick yeast

3-4 TBS melted butter for brushing
1 beaten egg for glaze
Bake 350 for 20-25 minutes (makes 12)



Cinnamon Rolls (machine)

¾ cup milk
2 TBS butter
1 large egg
1 tsp. Salt
2 TBS sugar
3 cups all-purpose flour
2 tsp. Rapid or quick yeast

Place in greased muffin cups and bake at 350 for 20-30 minutes.





Rachel’s Basic Bread (machine)

1 1/8 cup hot water
2 tsp. Rapid or quick yeast
3 cups Bread Flour (2 if using 1 cup ground wheat)
2 TBS sugar/honey
1 ½ tsp. Salt
1 ½ TBS Dry Milk
5 TBS butter
1 egg

put machine on “dough” and then split in two and let rise in bread pans and bake at 325 for 20 minutes.


Brooke’s Whole Wheat Pancakes

In Blender for 5-6 minutes:
1 cup milk
1 cup whole wheat
Add:
2 eggs
2 TBS oil
2 tsp. Baking powder
2 TBS honey/sugar
½ tsp. salt