Mom's Bread

 From the kitchen of Jean McGee

4 cups warm water
3 Tbsp yeast
1/2 cup oil
2/3 cup honey
2 Tbsp salt
3 beaten eggs
1 cup powdered milk
12 cups flour

Mix together and knead until the dough pulls away from the side of the bowl - about 10 minutes. (Dough may be a little sticky.) Let rise twice. Shape and put into greased loaf pans. Let rise again. Bake at 325 degrees for 40 minutes.

Adaptation for Bread Machine - 1.5 lb. loaf
1 cup milk
4 Tbsp butter (chunked)
1 egg
2 3/4 cups flour
2 Tbsp sugar
1 tsp salt
1 1/2 - 2 tsp yeast

Add to the bread machine pan in the order listed. Make a well for the yeast in the center to keep it from interacting with the salt, especially if you are using the delay timer.

Zucchini Bread

Makes 3 small or 2 large loaves

3 eggs
2 1/2 cups sugar
2 cups zucchini, peeled, seeded & grated
1 cup oil
3 tsp vanilla

Mix well, then add:
3 cups flour (a bit more for high altitude)
1 tsp salt
1 tsp soda
1/4 tsp baking powder
3 tsp cinnamon

Mix well, then add:
1 cup chopped nuts

Bake at 350 for 1 hour

Banana Nut Bread

Sift together:
2 1/2 cups flour
1 2/3 cups sugar
1 1/4 tsp. baking powder
1 1/4 tsp. soda
1 tsp. salt

Add & Mix:
2/3 cups shortening
1/3 cup buttermilk
1 1/4 cups mashed bananas (3)

Add & Beat 2 minutes:
3 eggs
1/3 cup buttermilk

Beat 2 more minutes

Add 2/3 cup chopped nuts (I use walnuts)

Grease and flour bread pans. Bake at 350 for 45-50 minutes.
Makes 2 large or 3 medium loaves.

Mom's Fabulous Rolls

Combine:
2 cups scalded milk
1 cup sugar
2 cubes soft butter

Combine:
1 cup warm water
3 Tblsp. yeast
1 tsp. sugar

6 beaten eggs

8-10 cups of flour

3/4 Tblsp salt

When butter and sugar are dissolved, add the yeast mixture, then
add the eggs. Stir in the flour a small amount at a time and the salt. Mix until the dough is smooth and soft. Let the dough rise until doubled, then shape and let rise.
Bake at 350 degrees until light brown. (10-12 minutes)
When making cinnamon rolls, add a little more sugar to the dough.
As with all of Mom's recipes, this makes a lot!

Hint: The closer you stay to 8 cups of flour, the softer the rolls.

Zucchini Bread

Zucchini Bread

Ingredients:
3 Eggs
2 cups Sugar
½ cup Vegetable oil
½ cup No sugar added applesauce
2 tsp. Vanilla
2 cups Grated zucchini (peeled or not, your preference)
2 ½ cups Flour
1/3 cup Flax seed
¼ cup Oat bran
1 tsp. Salt
1 tsp Baking soda
¼ tsp. Baking powder
1 Tbl. Cinnamon
½ cup Chopped walnuts or pecans (optional)

Directions:
Mix dry ingredients in a large bowl (flour – through cinnamon). In an electric mixer, beat eggs until light and fluffy (very yellow). Then add sugar and oil – beat. Stir in vanilla and zucchini. Add in dry ingredients and stir with a spoon now. Add nuts if desired. Cook 65-70 minutes at 325. Let cool in pan on rack 15 minutes. Remove from pan, cool completely on rack.


I LOVE this recipe. I'll post a pic when I get one. I'm going to make this this week and am going to try 1/4 cup oil and 3/4 cups applesauce. I'll let you know how that turns out. I also use mini bread pans and cook the bread for about 30 minutes. Enjoy!!

Grandma McGee's Mile High Biscuits

3 cups flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. cream of tartar
3/4 tsp. salt
1/2 cup shortening
1 egg, beaten
1 1/8 cup milk

Combine dry ingredients in a mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Add egg and milk all at once; mix until dough forms a ball. Turn dough out on a lightly floured surface and knead 10 to 12 times. Roll out to 3/4 inch thickness; cut with floured 2 1/2 inch biscuit cutter. Place on an ungreased baking sheet and freeze. When biscuits have frozen, they may be stored in a plastic bag in the freezer until needed.
To bake frozen biscuits, place on a lightly greased pan. Bake at 475 degrees for 12 to 15 minutes, until light brown. Yields 1 dozen.

That's how Grandma's recipe is written, but I have never frozen the biscuits. I always cook them up right away, and I never grease the pan.

Homemade French Bread

From the kitchen of Polly Astorga

Ingredients:
2 ½ cups Very warm water
2 Tbl. Sugar
2 Tbl. Yeast
2 Tbl. Oil
1 Tbl. Salt
6 cups Flour

Directions:
Soften sugar and yeast in water. Add ½ the flour then salt and oil. Beat vigourously 2-3 minutes. Add rest of flour lightly. Divide 2 parts. Roll into rectangle and roll up. Let rise on greased cookie sheet. Bake at 400 for 25 to 30 minutes. It's delicious!!

Apple Bread

A Good Friend

Ingredients:
3 cups Flour
1 ½ tsp. Baking soda
1 tsp. Salt
1 tsp. Cinnamon
3 cups Peeled and thinly sliced apples
2 cups Sugar
3 Eggs
2 tsp. Vanilla
1 ½ cups oil (Substitute 1 cup applesauce, 1/2 cup oil for less fat)
Directions:
Mix dry then wet. Add vanilla and eggs one at a time. Beat well. Stir in apples. Spray loaf pans with non-stick spray and sprinkle with sugar. Pour batter into pans about half full and cook at 325 degrees for 1 ½ hours for full size pans. 45 minutes for mini loaf pans. Try substituting applesauce for oil.

Apple picking season is coming up!

Mexican Cornbread

From the Kitchen of Adrian Carter
1 Lb. ground beef or turkey
1 can regular corn
½ cup chopped onion
1 can cream style corn
½ cup chopped bell pepper
½ cup sour cream
1 pkg. taco mix
1 cup grated cheddar cheese
1 pkg. cornbread mix (2 jiffy)
Preheat oven to 400
Brown meat with onion and bell pepper and taco seasoning. Drain off the grease and set aside. Mix cornbread batter per directions on the box and then add both cans of corn and sour cream; set aside. Pour half cornbread mixture in casserole dish add all meat mixture. Top with 3/4 of the cheese and then pour remaining cornbread mixture on top. Sprinkle a small amount cheese on top (optional) and bake at 400 for 30-40- min.

Favorite Sweet Cornbread

Ingredients:
½ cup Cornmeal
1 1/3 cups Flour
2/3 cups Sugar
1 Tbl. Baking powder
½ tsp. Salt
1/3 cup Oil
3 Tbl. Melted butter
2 Eggs
1 ¼ cups milk

Directions:
Combine cornmeal, flour, sugar, baking powder, and salt in medium bowl. Combine milk, oil, butter, and eggs in small bowl; mix well. Add milk mixture to flour mixture. Pour into greased/floured 8x8 pan. Bake at 350 for 35 minutes. Batter will seem runny. Don’t worry it works! I also make it in muffin tins so I can save some of the batter for another day and freeze un-eaten muffins. For muffins you only have to bake it for about 20 minutes. I also only add about 2 1/2 Tbl. of sugar instead of 2/3 cups to make it healthier. Not as sweet of course, but add some honey and you're good to go.