Cool Rise Rolls

5-6 cups flour added at various times 2T dry yeast
1/2 cup sugar
2/3 cup powdered milk
1/2 tsp salt
1/2 cup oil
1 1/2 cups hottest tap water
2 eggs
2-3 T oil
Place in large mixing bowl in the order listed: 2cups flour, yeast, sugar, powdered milk and salt. In a measuring cup pour in 1/2 c oil and the water. Add all at once to dry ingredients and beat until will blended and smooth. Add eggs and 1 c. flour. mix well. Add 2c flour and mix well. You may need to add more flour at this point. 1/4 cup at a time until you have a soft smooth dough that is not overly sticky. Take a large piece of saran wrap and pour about 2 T oil on it and smear around dough. leave the wrap on top of the dough while it is raising. Let double in size.
*To make Pigs in a Blanket, cut hot dogs in half & completley wrap them in dough.
From the kitchen of Michelle Gurney

Mountain Dew Apple Rollups

2 granny smith apples peeled and quartered.
2 cans crescent rolls
2 sticks butter – I cut this down
1 ½ cups sugar – I cut this down too
1 tsp vanilla
Cinnamon
1 small can of Mt. Dew

Peel and core apple, cut into 8 slices each.
Roll each apple slice in a crescent roll ( I roll mine out a little)
Wrap pinching ends together – place in a 9X13 sprayed or buttered pan.
Melt butter, then add sugar, vanilla and barely stir. Pour over crescents.
Pour Mt. Dew around edges, sprinkle with cinnamon. Bake 350 for 30 mins.
Serve with ice cream - spoon sauce over top. YUMMY!!

Poppyseed Bread

1/4 cup butter, melted
3 Tablespoons + 1 teaspoon vegetable oil
2 eggs
1/2 cup milk
3/4 cup sugar
1/2 tsp vanilla
1/2 tsp almond extract
1 cup flour
1/2 tsp salt
1 tsp baking powder
3/4 tsp poppy seeds (I did 1 full tsp)

Grease and flour one loaf pan and set aside. In large mixing bowl, cream butter, oil, eggs, milk, sugar, vanilla, and almond extract. In separate bowl, mix flour, salt, baking powder, and poppy seeds. Add to first mixture and blend well, but do not overmix. (Overmixing causes tunnels and a coarse texture.) Pour into loaf pan and bake at 325 degrees for 45 minutes. Serve plain or ice with Orange Almond Icing.

Orange Almond Icing**:
1 Tablespoon orange juice
1/4 tsp vanilla
1/4 tsp almond extract
1/4 cup powdered sugar.

In small bowl, mix all ingredients together.

**I made a double batch of the icing. When cake was finished baking, I let it cool on a rack for 10 minutes, turned it out onto a rack and drizzled the icing over the top. It absorbed nicely and made the bread wonderfully moist.
From Dinner's On Me

Parmesan Garlic Bread & Marinara Sauce

1 French loaf
6 TBS butter, softened
8 oz shredded parmesan cheese
garlic salt
paprika
Marinara sauce
Preheat oven to 350*. Slice loaf in half, from end to end. Spread with softened butter. Sprinkle with garlic salt and paprika. Sprinkle again with parmesan cheese. Place loaves directly on oven rack and bake for 6-8 minutes, until cheese looks soft and edge of bread are starting to brown. Then, switch oven to BROIL and broil for about 2-3 minutes longer, keeping a close eye on it, so that it doesn't burn. Remove from oven and slice into large pieces. Serve with WARM Marinara sauce.

Pepperoni Bread

1 loaf bread dough, thawed if frozen (I just mix up pizza dough)
Spread dough on cookie sheet into a rectangle.
Combine:
1 egg
1 tsp parsley
1 tsp basil
1 tsp garlic salt
little bit of water
Brush half of egg mixture onto dough.
Put sliced pepperoni down center of dough.
You can add any other toppings, we like sliced black olives.
Sprinkle with cheese (about 1 cup).
Fold dough in thirds, turn over and brush with remaining egg mixture.
Bake at 375 for 25 minutes. Slice and serve with marina sauce as a dip.

"Red Lobster" Cheddar Bay Biscuits

Mix:
2 cups flour
4tspns. baking powder
1 tspn. salt
1/4 cup margarine (don't use non-fat margarine)
2/3 cup milk-maybe more
Cut margarine into mixture with pasty cutter or 2 knives, then press mixture together with hands adding more milk as needed.
Add:
1/4 tsp garlic powder
1 heaping cup shredded cheddar cheese
Put onto greased baking sheet in globs, use hands or large spoon.
Mix and brush on top of biscuits:
4 Tbs melted butter
1/4 tsp parsley flakes
1/2 tsp garlic powder
1/2 tsp ranch dressing mix (this can be omitted but I like them better with it)
Bake in 400 degree oven for 15-17 minutes until biscuits begin to turn light brown

Whole Wheat Bread

WHOLE WHEAT BREAD
(makes 2 regular-sized loaves)


2 1/2 t. yeast (or two 1/4-oz. pkgs)
1 c. warm water
1 c. scalded milk
2/3 c. honey
2/3 c. melted butter
2 t. salt (or a little less)
2 eggs
4-8 c. white wheat flour


Optional:
a handful (about 1/2 c.) quick oats
a handful of ground flax (about 1/4 c.)


In a small bowl, dissolve yeast in warm water; set aside. In a large mixing bowl, mix milk, honey, melted butter, salt, egg, and yeast mixture while the mixer is running on low speed. Add the oats and flax if you're using it. Add flour gradually, 2 c. at a time. You may only need 6 c. of flour, you may need a little more, but you probably won't need more than 8 c. The dough should be a little sticky, pulling at the sides of the bowl a little bit. Knead the dough for about 10 minutes. Place in a well-greased bowl; cover and let rise until doubled in size - about 1 1/2 hours.


When dough is doubled in size, punch down dough. Knead a few times on a well floured surface. Cut dough in half; form into loaves and set them evenly into two regular-sized, buttered loaf pans. (The dough should sit about 2 inches below the top of the loaf pan)


Let the bread rise again for another 30-minutes to an hour. Bake it at 350 degrees for about 30 minutes or until the bread is golden brown and sounds hollow when you tap it with your fingernail. Let the bread rest and cool for at least 15-20 minutes before slicing into it.

Whole Wheat Pumpkin Bread

Ingredients:
1 cup canned pumpkin
1 cup white sugar
1/2 cup firmly packed brown sugar
3 egg whites (or 2 T. dryPowdered Egg + 1/4 C. Water)
1/2 cup fat-free milk (1-1/2 T. Dry Powdered Milk + 1/2 C. Water)
1/4 cup canola oil
2 cups whole wheat flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
Directions:
Preheat oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. **Can add chocolate chips, nuts, etc.**
SPOON the pumpkin batter into prepared pan.
Bake 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Chocolate Chip Pumpkin Bread

Contributed by Diane Brinkerhoff-If you don't have whole wheat flour or dry milk/fat free milk the previous recipe calls for:
3 1/2 cups flour
2 Tbsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin
chocolate chips
Sift all dry ingredients together. Mix pumpkin, water, oil, and eggs. Mix all together. Pour into two well-greased loaf pans. Bake at 350 for 1 hour and 15 min. or until toothpick comes out clean. Cool before removing from pans. Sooooooo Yummy! (instead of choc. chips - you can use nuts &/or raisins)Sometimes we make this into muffins and adjust baking time.

Mozzerella Garlic Bread

1 loaf of French Bread (I buy the kind with seasonings baked on, like garlic parmesan or sun dried tomato, but regular french bread works, too)
Butter, softened
Garlic Salt
Parmesan Cheese
Parsley Flakes
Mozzerella Cheese

Slice French bread. On each slice, spread butter. Sprinkle with garlic salt, parsley, parmesan cheese, and top with mozzerella cheese. Place under broiler until cheese melts and bread is lightly toasted.

Banana Bread

1/4c. Vegetable Oil
1/2c. Sugar
1 Egg
3 Ripe Bananas
1 1/2c. Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tspn. Salt
1/2c. Chopped Walnuts

Mix together oil and sugar, add egg. Add bananas. Mix dry ingredients and add to mixture. Add nuts if desired. Bake in greased loaf pan at 350 for 30-40 minutes. Check doneness with a toothpick.

Chili & Cornbread

2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans

In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Cornbread:
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine corn meal and milk; let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Monkey Bread

15-20 Rhodes rolls, cut in 1/2 (Semi-thawed)
1 pkg. Butterscotch pudding (NOT instant)
1/2 cup butter
1 cup brown sugar
1/2 cup chopped nuts

Place rolls in greased bundt pan. Sprinkle pudding mix over rolls. Combine butter and brown sugar and heat to a boil. Add nuts to mixture. Pour mixture over rolls.
Let set overnight at room temperature.
Bake at 350 for 35-40 minutes. Let stand for about 30 seconds upon removal from oven and turn over onto serving plate. Experiment with this step, if you're too quick the glaze will be thin and runny but if you're not fast enough, the glaze will be too sticky and stuck to the pan. ENJOY!

Pie Crust-From the kitchen of Ellen Ethington

6 cups flour
2 cups lard or shortening
1 Tbspn. baking powder
1 tspn. salt

Mix together using pastry cutter or your hands until crumbly, texture should resemble peas.

Add
3/4 cup water
1 egg
1 Tbspn. vinegar

Gently push together, DO NOT MIX HARD! Be gentle when handling the pie dough, mix it like you're making biscuits, not bread.

Pizza Crust-From the kitchen of Joanne Elliott

1 Tbspn. dry yeast
1 cup lukewarm water
1 tspn. salt
2 tspn. sugar
2 tspns. olive oil
3 1/2-4 cups flour


Mix flour, sugar, and salt.
Dissolve yeast in water, add flour mixture. Stir.
Add olive oil.
Stir until dough begins to for a ball, knead 8-10 minutes. Let rise til double, punch down. let rise 20 minutes. Roll out, form, top with pizza sauce and desired toppings. Bake at 450 for 20-25 mintues.

Biscuits

2 cups flour
4tspns. baking powder
1 tspn. salt
1/4 cup shortening (I put in 2 Tbspns. extra. Can also use margarine, it makes them fluffier but don't use non-fat margarine)
2/3 cup milk-maybe more
Mix, roll out and cut. Bake at 425 for 10-12 minutes.

Zucchini Bread

1 1/2 cup flour
1 tspn. cinnamon
1/2 tspn. baking soda
1/2 tspn. baking powder
1/4 tspn salt
1/4 tspn. nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1 egg
1/4 tspn. shredded lemon peel or lemon juice

Grease bottom of bread pan, set aside. Mix flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.
In another bowl, comine sugar, zucchini, cooking oil, egg, and lemon peel or juice. Mix well. Add dry mixture to zucchini mixture. Stir until just moistened. You can fold in walnuts or pecans if desired.
Spoon batter into the prepared pan. Bake at 35o for 55 minutes or until a toothpick comes out clean. You can substitute zucchini for one cup finely shredded, peeled apple for APPLE BREAD.

I like to bake the batter in muffin tins for ZUCCHINI MUFFINS.

The BEST Breadsticks-From the kitchen of Kalia Bowman

Mix together:
1 Tbspn. yeast
1 1/2 cup warm water

Mix seperatley:
2 Tbspn. sugar
1/2 tspn. salt
3 1/2 cups flour

Mix the two together and knead three minutes, adding extra flour if needed. Cover and let rise for 10 mintues. Spray a cookie sheet and make dough into breadsticks, (You can push dough to edges then cut, or you can shape each individual breadstick. We like them when they are about an inch wide, the thinner the crispier. Or you can twist them and then let rise to double). Then top with topping. Let rise to double.

Topping:
1/4cup butter
1/4 cup mayonaise
1/4 cup parmesan cheese
1/4 tspn. parsley flakes or basil
1/4 tspn. garlic salt

Bake at 350 for 20-25 mintues or until done.

Cinnamon Rolls

This recipe makes a lot, so you might want to half it.

3 1/2 cups warm water
3/4 cup sugar
1 Tbspn. salt
10 cups flour
1 cup oil
6 Tbspns. yeast
3 eggs

Cinnamon
Brown Sugar
Raisins and nuts if desired

Mix all together and let rest 15 minutes. Divide dough into three large balls (add additional flour as needed). Roll one ball out and spread with melted butter. Sprinkle with brown sugar, cinnamon, raisins, and nuts. Roll up and cut into rolls. Repeat this step for the remaining two portions of dough. Let rolls rise 10 minutes. Bake at 400 for 15-20 minutes.

Glaze:
4cups powdered sugar
1 cup hot water
2 tspns. butter

Heat butter on oven top until melted. Gradually add powdered sugar and water, don't add water all at once, just enough to get the desired consistancy. Cool and pour over rolls.