Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts

Pumpkin Bread

2/3 cup shortening                                         ½ teaspoon baking powder
3 cups sugar                                                   2 teaspoons soda
4 eggs, beaten                                                ½ teaspoon cloves
3 1/3 cups flour                                              1 teaspoon cinnamon
2/3 cups water                                                ½ cup chopped nuts (optional)
1 ¾ cups pumpkin                                        ½ teaspoon salt

Cream shortening and sugar.  Add eggs and then mix.  Add flour, dry ingredients, and water, then mix together.  Add pumpkin and nuts and mix.  Bake in 2 large or 4 small greased and floured loaf pans at 350 degrees for 45 minutes (small pans) or 60 minutes (large pans).


Submitted by: Shannon Peery

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Banana Bread

1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas (about 3 ripe bananas)
1/2 cup sour cream
1 teaspoon vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 teaspoon salt
Heat oven to 350 degrees. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans). In a large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.


Submitted by: Corinne Taylor

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Zucchini Bread

1 C. Oil
2 C. Sugar
3 eggs
3 tsp. Vanilla
2 C. Shredded raw Zucchini
3 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
3 tsp. Cinnamon
1/4 tsp. Baking Powder
1/2 C. Chopped Nuts

Combine oil, sugar, and eggs in large mixer bowl. Beat well. Blend in vanilla and zucchini. Sift dry ingredients together. Add to oil mixture and blend well. Add nuts. Pour batter into 2 loaf pans, well greased and lightly floured. Bake at 350 degrees for about 1 hour.

Submitted by: Corinne Taylor

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Butter Rolls

2 TB. Yeast
1 1/4 c. Warm Water
1/2 c. Sugar
1/2 c. Shortening
3 Eggs, well beaten
4 1/2 c. Flour
2 tsp. Salt
1/2 Cube of Butter


First Dissolve yeast in 1/4 c. warm water. Set aside. Combine sugar, shortening, and remaining water in mixing bowl. Add eggs and yeast mixture. Sift flour and salt then add to mixture. Stir well(dough will be sticky). Place in large mixing bowl sprayed lightly with Pam. Cover tightly with plastic wrap sprayed with Pam. Put in fridge over night or for approximately 7 hours. Roll out on well floured board, half at a time and about as thick as pie crust. Using a pastry brush, spread butter on dough. Roll like you would cinnamon rolls. Cut into 1 1/2 inches thick. Dip each roll into melted butter and place in muffin tin. Bake at 400 degrees for 10 minutes. Remove from muffin tin until cool. Great with cranberry butter on top!

Cranberry Butter:
1/2 c. Fresh Cranberries
1 3/4 c. Powdered Sugar
1/2 c. Butter, softened
1 TB. Orange Juice

Puree cranberries and sugar in blender or food processor. Add butter and orange juice and blend until smooth. Place in a mold or serving dish. Chill until firm.

Submitted by: Kimberly Acker

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Super Soft Dinner Rolls

This recipe makes A LOT! It can be halved.

2 pgs Yeast
1 C. Warm Water

Dissolve yeast in water, then add:

3/4 C. Sugar
1 TB. Salt
2 C. Powdered Milk
4 C. Warm Water
2 C. Instant Potato Flakes
1 C. Vegetable Oil
4 Eggs
10 C. Flour

Mix all together and knead just to get it smooth and all incorporated, but don't knead too much. Dough should be soft. Raise 2 hours. Shape into rolls and place onto greased cookie sheets. Raise until double in size. About 1 hour. Bake at 350 degrees for 12-15 min.


Submitted by: Corinne Taylor

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