MARIE'S PUMPKIN BREAD

This is super easy and delicious.

1 pkg spice cake mix (with no pudding in the mix)
1 pkg coconut cream instant pudding mix
2 cups pureed pumpkin or 1 (15-16oz) can
1/4 cup canola oil
1 egg

Mix all together until well blended. Pour into two greased loaf pans. Bake @ 350 degrees for about 45 minutes. Test with toothpick.

JALAPENO CHEESE BREAD

11 to 12 cups flour

2 Tbs. yeast

12 oz. can evaporated milk

3 cups hot water

¼ cup oil

¼ cup sugar

1 Tbs. salt

2/3 cup jalapenos, chopped

2 cups grated sharp cheddar cheese

Mix 7 cups flour and dry yeast in bowl. Add milk and then hot water. Add oil, sugar and salt. Mix well. With mixer running, quickly add remaining flour, one cup at a time, until dough just cleans the sides of the bowl. Knead 3 or 4 minutes. Do not overmix. Turn off mixer, cover bowl and let dough rise to top of bowl, about 15-20 minutes. Turn on mixer and knead dough down. Add the cheese and the chopped jalapenos that have been sprinkled with 1-2 Tbs. flour. Lightly oil hands. Divide dough into 4 equal portions. Shape into loaves, exposing as little of the cheese and peppers as possible. Place in greased pans and let rise until double. Bake at 350 for 35 minutes. This is best with the canned jalapeno peppers.

PERFECT BANANA BREAD

1/2 cup butter, softened
1/2 brown sugar
1/2 cup white sugar
2 eggs
2 bananas, mashed
3 tablespoons sour cream
1 tsp. vanilla
1 teaspoon baking soda
2 cups flour
1 tsp cinnamon
1/4 tsp ground nutmeg
1 cup chopped nuts (optional)

Preheat oven to 325 degrees. Cream butter and sugars. Then mix remaining ingredients in the order given. Bake for one hour in a greased loaf pan.

MORMON SCONES

These are not to be confused with traditional scones which are more like baked, rich, panless muffins. These are deep-fried squares of bread dough, and are a particular favorite in Utah.

2 cups warm buttermilk
2 T. yeast, dissolved in ¼ cup water
3 t. baking powder
6 T. vegetable oil
2 eggs
1 t. salt
½ baking soda
2 T. sugar
6 cups flour

Knead together well. Keep dough soft. Let rise about 1 ½ hours. Roll out and cut into 2 by 3 inch pieces. Deep fry till golden brown. Serve with butter, honey, honey butter, jam, or cinnamon and sugar, and lots of milk.

POPOVERS

2 eggs
1 cup milk
1 cup sifted flour
½ tsp. Salt
1 T. oil

Place eggs in bowl. Add milk, flour and salt. Beat 1 ½ minutes with electronic mixer. Add oil. Beat ½ minute. Don’t over beat. Fill 6 to 8 well-greased custard cups ½ full. Bake in a very hot oven, 475 ° for 15 minutes. Reduce heat to 350° and bake 25 -30 minutes or until browned and firm. A few minutes before removing from oven, poke each popover with a fork to let steam escape.

SPEEDY YEAST ROLLS

3 ¾ cups all-purpose flour
1 pkg. active dry yeast
1 ¼ cups milk
¼ cup margarine, butter or shortening
2 to 4 T. sugar
½ t. salt
1 egg or 2 egg whites

In a large mixing bowl, combine 1 ½ cups of the flour and the yeast. In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm and margarine almost melts. Add to flour mixture. Add egg. Beat with an electronic mixer on low to medium speed for 30 seconds. Beat on high for 3 minutes. Stir in the remaining flour. Shape into balls. Place on greased baking sheet. Cover with saran wrap sprayed lightly with Pam cooking spray. Let rise till nearly double-- about 30 minutes. Bake in preheated 375° for 10 to 12 minutes.

DANNY’S DAMN GOOD WAFFLES

2 cups flour
2 t. baking powder
2 T. sugar
½ t. salt
2 eggs, separated
2 cups milk
6 T butter, melted

Sift flour, baking powder, sugar and salt twice. Beat egg yolks, add milk, and mix with dry ingredients just enough to blend them. Add the butter. Beat egg whites until stiff but not dry and gently fold into the batter. Bake in a preheated waffle iron.

ASPARAGUS PUFF RING

Puff ring-
¾ c. water
6 T. butter
¾ c. flour
½ t. salt
3 eggs
½ c. Parmesan cheese (divided)
In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Let stand for 5 minutes. Add eggs one at a time, beating well after each.
Add ¼ c. cheese and beat until smooth. Using ¼ cupfuls of dough, form a ring around the sides of a greased 10 inch pie plate (scoops should touch). Sprinkle ¼ cup of cheese around edges. Bake at 400 degrees for 25- 30 minutes.

Filling:
1 lb. fresh asparagus, cut into pieces
2 T. butter
2 T. flour
½ t. salt
¼ teaspoon pepper
1-1/2 c. milk (I like whole)
½ c. Mozzarella cheese
2 c. diced cooked ham

Cook asparagus 3-4 minutes. Drain.
In a large saucepan, melt butter. Stir in flour, salt and pepper. Gradually add milk and bring to a boil over medium heat, stirring constantly. Reduce heat. Stir in cheese until melted. Stir in ham and asparagus. Spoon into center of cooked puff ring. (I like to use a separate bowl in middle of ring…looks a little fancier.) Serves approx. 6.

EGG NOODLES

2 ½ cups flour

1 pinch salt

2 eggs, beaten

½ cup milk

1 T. butter, softened

In a large bowl, stir together the flour and salt. Add the beaten egg, milk and butter. Knead dough until smooth, about five minutes. Let rest in a covered bowl for about ten minutes. On a floured surface, roll out to 1/8 inch or ¼ inch thickness. Cut into desired length and size. Allow to air dry for several hours. Freeze or use. Boil till al dente, about ten minutes.

KRISTIN’S CARAMEL ROLLS

18 frozen Rhodes rolls

½ cup butter

¾ cup brown sugar

1 cup miniature marshmallows or seven large marshmallows.

Grease a Bundt pan. Place rolls in the pan. Melt remaining ingredients together in the microwave for about one minute on HIGH. Mix together till creamy. Pour over the rolls. Let rise on the counter for 5-6 hours OR Cover and place in the refrigerator overnight. In the morning, take it out of the refrigerator and let them rise for about one to two hours in a warmed-but-off-oven or three hours on the counter. Bake @ 350 degrees for 30 min. To serve, invert on plate.

PAM'S FABULOUS PUMPKIN BREAD

This is Tessie's favorite.

1 1/3 c. cooking oil

5 eggs

2 C. pumpkin

Mix above ingredients until thoroughly blended.

Add:

2 C. sugar

2 C. flour

1 tsp. each of salt/cinnamon/nutmeg/soda

2- 3 oz. pkgs. of instant coconut cream pie pudding mix

1 C. chopped nuts (optional)

Bake in 3 medium loaf tins (greased) for 60 minutes at 350 degrees. May be frozen. For chocoholics...add chips to ingredients!!

VICKI ASHTON'S ROLLS

Dissolve 2 pkgs. Yeast in 2 cups warm water. Add 1 cup sugar and 1 cup melted butter or margarine. Add 6 beaten eggs. Stir and add 2 ½ t. salt and 8 cups flour. Place dough in a greased or oiled bowl and cover with a clean dish towel. Allow dough to rise for two hours. Punch down. Refrigerate covered overnight.

Six hours before serving, cut and shape as desired. Place on cookie sheet and brush with butter. Cover and let rise for five hours. Bake at 400° for 10 minutes.

PANNEKOEKENS

This is a family favorite. Danny often makes it for special get-togethers.

2 T butter

½ cup flour

½ cup milk

2 eggs

1 t. vanilla

Preheat oven to 400 degrees. Place butter in 8” pie pan. Place in oven and melt (do not brown.) Let pan slightly cool.

In a bowl: flour, milk, eggs, and vanilla. Beat well. Pour mixture into pie pan over melted butter. Bake 18-22 minutes or until golden brown. Serve immediately with syrup, powdered sugar or ice cream. 

SPUDNUTS

SPUDNUTS

3 Tbs. active dry yeast

1 tsp. sugar

½ cup water, lukewarm

2 cups milk

1 cup sugar

¾ cup shortening

1 ½ cups cold mashed potatoes (instant works well)

3 eggs, well beaten

1 Tbs. salt

1 Tbs. lemon extract

1 tsp. nutmeg

1 tsp. mace

7-10 cups flour

Dissolve yeast in warm water. Sprinkle with tsp. of sugar. Set aside. Scald milk and set aside to cool. Cream together sugar and shortening. Add the mashed potatoes and eggs. Add salt, lemon extract, nutmeg, and mace to cooled milk. Combine all ingredients and mix well. Add in flour. Knead well adding just enough flour to make a soft dough. Let rise in an oiled bowl until double in bulk. Roll out dough. Cut with a donut cutter. Let rise until very light. Deep fry in shortening at 375 degrees. Drain on paper towels. While still warm spin the tops in a glaze made from powdered sugar and hot water.