Corn BreadMegan Coles
1/2 C butter
2/3 C sugar
1/4 C honey
2 eggs
1/2 tsp salt
1 1/2 C flour
3/4 C corn meal
1/2 tsp Baking powder
1/2 C milk
400 degree oven, 20 min greased muffin tins; 25-30 min for large pan, check center for done-ness
Egg Noodles
Melissa Monsen
2 c flour 2 eggs 1 tsp. salt milk as needed
Mix all together, knead, roll out into long thin pieces and slice into thin strips (noodles). Or use a pasta maker. Boil until done and use as desired.
Egg Noodles
Sheree Baird
2 eggs 1 tsp. salt water as needed 1 tsp. baking powder
Mix all together, knead, roll out into long thin pieces and slice into thin strips (noodles). Or use a pasta maker. Boil until done and use as desired.
Cornbread
Melissa Monsen
1 1/2 c flour 1 1/4 c milk 2/3 c sugar 2 large eggs1/2 c cornmeal 1/3 c oil 1 Tbs. baking powder 3 Tbsp. butter1/2 tsp. salt
Mix ingredients together and put in 9x13 pan. Bake @ 350 for 30-35 min.
Pie Dough
Vilate Thacker
2 c flour 1 tsp. salt 2/3 c shortening 5-7 Tbsp. cold water
Mix with fork, then roll out on linen cloth into pies.Bake @ 400 for time pie requires.
Pie Crust in the BOSHE
Melissa Monsen
2 c flour 1 c butter flavored Crisco3/4 tsp. salt 1/2 c COLD water
With beater hooks mix flour, salt, and Crisco in BOSHE 1 min. (take off beater hook, replace with dough hook) Mix slowly and add water. Makes 3 Crusts.
Corn Dog Batter
Julia Monsen
1 c corn meal 1 egg 1 3/4 c flour 1 Tbsp. oil1/4 c sugar 1 1/2 c milk 1/2 tsp. salt 1 Tbsp. baking powder10 Hot dogs and skewer or popsicle sticks
Mix up batter. Dip hot dogs into flour and dip into batter. Fry in hot oil until golden brown.
Tortillas (little Mexican lady)
Melissa Monsen
6 c flour 1 Tbsp. baking powder 1 tsp. salt 2 1/8 c warm water 1/2 c shortening
Cut in shortening w/dry ingredients, then add water. Knead to a soft dough. Pinch off baseball size ball and roll out. Fry in a dry frying pan on med-high heat. For best results use warm.
Popovers
Melissa Monsen
1 c sifted flour 1/2 tsp. salt 1 c milk 2 eggs
Beat together until smooth, pour in well greased muffin tins. Bake @ 425 for 10-12 min.
Baking Powder BiscuitsVaughn Thacker
2 c. flour 3 tsp. baking powder 1 tsp. salt 1/4 c shortening 3/4 c milk
Add dry ingredients, cut in shortening, add milk. Roll and cut into biscuits. Bake @ 400 for 10-15 min.
Melissa Monsen
5 c hot water
2 Tbsp. yeast
5 c flour
pinch of salt
1 1/2 c powder milk (dry)
4 eggs
1 c sugar
2 sq melted butter
flour
Mix all ingredients and add flour one cup at a time. Knead by hand until real soft. Raise then punch down raise again. Pull off handfuls and stretch out thin, fry in oil until golden brown.
Crescent Roll Recipe
Vicki Best
2 c scalded milk, cooled 1 cube butter 2 tsp. salt 2 eggs2 Tbsp. yeast dissolved in: 1/2 c warm water and 1/2 c sugar3 c flour (mix then add:) 4 1/2 c flour
Follow ingredients, add first 4 ingredients to the dissolved yeast, water and sugar mixture. Add first amount of flour and mix well. Add second amount. Mix well. (dough will be sticky) Let raise, punch down, form into ball or roll out for Crescent rolls. Raise again. Bake @ 375 for 20-25 min.
One hour rolls
Courtney Delgado
1/3 c. warm water 2tbs dry yeast 1/3- ½ c sugar 1 tsp salt
1/3- ½ c melted butter 1c. hot water 1 egg slightly beaten 3-4 cups flour
Dissolve yeast in warm water. Place sugar, salt, and butter in a bowl and pour hot water over it. Stir to dissolve. Stir in 1 cup flour, stir in yeast and water. Beat well then beat in egg. Gradually add remaining flour until dough is soft, but not real sticky. Mold into dinner rolls. Let rise until double in bulk. Bake at 375 for 12 minutes.
Hamburger Rolls
Vilate Thacker
3 1/2 c warm water
3/4 c sugar or 1/2 c honey min.
1 c oil
6 Tbsp. yeast
rest 15 min. then add:
1 Tbsp. salt 10 1/2 c flour (might need more) 3 eggs
Roll out and cut w/ big cup. Raise 10 min. Bake @425 for 15Disclaimer: this recipe makes a ton!
Grandma Fielding’s No Fail White Bread
Marilyn Fielding
1 can evaporated milk water + milk to equal 5 c total
1 cube butter
3/4 c sugar
3 Tbsp. yeast + 1 c warm water
2 1/2 Tbsp. salt
11-13 c flour
Warm water, milk, sugar, and butter on stove until margarine melts. (Caution, do not allow it to get too hot) Dissolve yeast with water in mixing bowl. Add warm milk mixture. Add salt. Add flour slowly as bread mixer runs. (will be a little sticky) Pour into 2 large greased bowls – raise, punch down and knead into balls for the loaf pans. Grease pans, place dough in pans and allow them to raise. Bake @ 350 for 20 min. Cool on baking racks and store in air tight containers. Makes 5 loaves, depending on the size of your loaf pans.
Bread (1/2 wheat 1/2 white)
Vilate Thacker
*If white bread: use white flour in place of wheat, 3 Tbsp of salt instead of 2, and 2 eggs.*If whole wheat: use wheat flour in place of white flour.
5 c hot water 7 c wheat flour 1/2 c oil 2/3 c sugar or honey 2 Tbsp. saltyeast: 1 c almost hot water 2 Tbsp. yeast (non-instant) 1 Tbsp. sugar 8 c white flourMix all together and knead by hand. Let raise in bowl till big, punch down, let raise again. Shape into loaves, let raise in pans. Bake @ 325 for 30 to 50 min. depending on your oven and elevation.
Foccaccia
Mindy Butler
1 (1/4-oz) package active dry yeast
5 cups flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 teaspoon salt
1 tablespoon chopped rosemary or other favorite herb
1 2/3 cups lukewarm water
Stir together 1 2/3 cups lukewarm water and yeast in bowl of mixer and let stand until creamy, about 5 minutes. (Don’t add sugar to help it along- you don’t want it to raise that much…) Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt. Beat at medium speed until a dough forms. Knead dough swiftly until soft, smooth. Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with olive oil. Cover with plastic wrap, let rise at warm room temperature, until double in size, 1 to 1 1/2 hours. Then press dough evenly into a generously oiled baking pan/cookie sheet. Let dough rise a second time, covered completely with a kitchen towel, until doubled in bulk, about 1 hour. Preheat oven to 425°F. Stir together rosemary (or other herb) and remaining 3 tablespoons oil. Poke shallow indentations all over dough with your fingertips, then brush with the rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake until golden, 20 to 25 minutes. Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature. Makes 1 (15- by 10- by 1-inch) focaccia loaf.
Bread
Sheree Baird
1 can canned milk + hot water to make it 5 cups ½ cup butter
¾ sugar 3tbs salt 3tbs yeast
2 tbs sugar 1 cup warm water 8 cups flour, + 6 more cups flour
Mix wet ingredients then add 8 cups flour, add yeast mixture then add in the 6 cups flour. Knead, raise, and bake at 350 for 30 minutes
Sheryl’s Famous Rolls
Sheryl Koon
2 cups scaled milk 2 cubes butter 1 cup sugar 1 ½ - 2 TBS salt
4 TBS yeast in 1 ½ cups water 4 Beaten eggs.
Mix together with enough flour to still be soft dough but not sticky. Let raise. Bake 350 for about 15 min. Corn Bread Marilyn Fielding1/2 c butter 1 1/2 c flour 1 c sugar 2 t baking powder1 c corn meal 2 eggs 1 1/2 c milk saltMix all ingredients together and pour into a greased 8" pan. Bake 30 min at 375
Pizza Crust
Sheree Baird
5 1/2 c. flour 2 c. water 1 T. yeast 1 T. sugar
1 tsp. salt
Dissolve yeast in water and sugar. Mix in flour, salt. Knead. Let rise while preparing pizza toppings (20-30 minutes). Bake pizza at 400 degrees for 20 minutes.
Vicki Best
2 c scalded milk, cooled 1 cube butter 2 tsp. salt 2 eggs2 Tbsp. yeast dissolved in: 1/2 c warm water and 1/2 c sugar3 c flour (mix then add:) 4 1/2 c flour
Follow ingredients, add first 4 ingredients to the dissolved yeast, water and sugar mixture. Add first amount of flour and mix well. Add second amount. Mix well. (dough will be sticky) Let raise, punch down, form into ball or roll out for Crescent rolls. Raise again. Bake @ 375 for 20-25 min.
One hour rolls
Courtney Delgado
1/3 c. warm water 2tbs dry yeast 1/3- ½ c sugar 1 tsp salt
1/3- ½ c melted butter 1c. hot water 1 egg slightly beaten 3-4 cups flour
Dissolve yeast in warm water. Place sugar, salt, and butter in a bowl and pour hot water over it. Stir to dissolve. Stir in 1 cup flour, stir in yeast and water. Beat well then beat in egg. Gradually add remaining flour until dough is soft, but not real sticky. Mold into dinner rolls. Let rise until double in bulk. Bake at 375 for 12 minutes.
Hamburger Rolls
Vilate Thacker
3 1/2 c warm water
3/4 c sugar or 1/2 c honey min.
1 c oil
6 Tbsp. yeast
rest 15 min. then add:
1 Tbsp. salt 10 1/2 c flour (might need more) 3 eggs
Roll out and cut w/ big cup. Raise 10 min. Bake @425 for 15Disclaimer: this recipe makes a ton!
Grandma Fielding’s No Fail White BreadMarilyn Fielding
1 can evaporated milk water + milk to equal 5 c total
1 cube butter
3/4 c sugar
3 Tbsp. yeast + 1 c warm water
2 1/2 Tbsp. salt
11-13 c flour
Warm water, milk, sugar, and butter on stove until margarine melts. (Caution, do not allow it to get too hot) Dissolve yeast with water in mixing bowl. Add warm milk mixture. Add salt. Add flour slowly as bread mixer runs. (will be a little sticky) Pour into 2 large greased bowls – raise, punch down and knead into balls for the loaf pans. Grease pans, place dough in pans and allow them to raise. Bake @ 350 for 20 min. Cool on baking racks and store in air tight containers. Makes 5 loaves, depending on the size of your loaf pans.
Bread (1/2 wheat 1/2 white)
Vilate Thacker
*If white bread: use white flour in place of wheat, 3 Tbsp of salt instead of 2, and 2 eggs.*If whole wheat: use wheat flour in place of white flour.
5 c hot water 7 c wheat flour 1/2 c oil 2/3 c sugar or honey 2 Tbsp. saltyeast: 1 c almost hot water 2 Tbsp. yeast (non-instant) 1 Tbsp. sugar 8 c white flourMix all together and knead by hand. Let raise in bowl till big, punch down, let raise again. Shape into loaves, let raise in pans. Bake @ 325 for 30 to 50 min. depending on your oven and elevation.
Foccaccia
Mindy Butler
1 (1/4-oz) package active dry yeast
5 cups flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 teaspoon salt
1 tablespoon chopped rosemary or other favorite herb
1 2/3 cups lukewarm water
Stir together 1 2/3 cups lukewarm water and yeast in bowl of mixer and let stand until creamy, about 5 minutes. (Don’t add sugar to help it along- you don’t want it to raise that much…) Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt. Beat at medium speed until a dough forms. Knead dough swiftly until soft, smooth. Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with olive oil. Cover with plastic wrap, let rise at warm room temperature, until double in size, 1 to 1 1/2 hours. Then press dough evenly into a generously oiled baking pan/cookie sheet. Let dough rise a second time, covered completely with a kitchen towel, until doubled in bulk, about 1 hour. Preheat oven to 425°F. Stir together rosemary (or other herb) and remaining 3 tablespoons oil. Poke shallow indentations all over dough with your fingertips, then brush with the rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake until golden, 20 to 25 minutes. Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature. Makes 1 (15- by 10- by 1-inch) focaccia loaf.
Bread
Sheree Baird
1 can canned milk + hot water to make it 5 cups ½ cup butter
¾ sugar 3tbs salt 3tbs yeast
2 tbs sugar 1 cup warm water 8 cups flour, + 6 more cups flour
Mix wet ingredients then add 8 cups flour, add yeast mixture then add in the 6 cups flour. Knead, raise, and bake at 350 for 30 minutes
Sheryl’s Famous Rolls
Sheryl Koon
2 cups scaled milk 2 cubes butter 1 cup sugar 1 ½ - 2 TBS salt
4 TBS yeast in 1 ½ cups water 4 Beaten eggs.
Mix together with enough flour to still be soft dough but not sticky. Let raise. Bake 350 for about 15 min. Corn Bread Marilyn Fielding1/2 c butter 1 1/2 c flour 1 c sugar 2 t baking powder1 c corn meal 2 eggs 1 1/2 c milk saltMix all ingredients together and pour into a greased 8" pan. Bake 30 min at 375
Pizza CrustSheree Baird
5 1/2 c. flour 2 c. water 1 T. yeast 1 T. sugar
1 tsp. salt
Dissolve yeast in water and sugar. Mix in flour, salt. Knead. Let rise while preparing pizza toppings (20-30 minutes). Bake pizza at 400 degrees for 20 minutes.
Pizza Crust
Liz Fielding
3 c. flour 1 1/4 c. water 1 T. yeast 1 T. sugar
2 T. olive oil 1 tsp. salt
Dissolve yeast in water and sugar. Mix in flour, salt and oil. Knead for 10 minutes. Dough will be tough at first, then will soften. Let rise while preparing pizza toppings (20-30 minutes). Bake pizza at 400 degrees.
Bread Sticks
Robyn Astle
1 tsp. yeast
1 1/2 c. water
2 tsp. sugar
Dissolve togetherAdd ½ tsp. salt 3 c. flour
Knead for 3 minutes then rest 10 minutes.
Melt butter in cookie sheet. Rolld dough in flour and roll out. Cut into strips and rol lin butter. Sprinke wiht garlic salt and parmasen cheese. Let raise raise 10 minutes then bake at 375* for 20 minutes or until done.
Liz Fielding
3 c. flour 1 1/4 c. water 1 T. yeast 1 T. sugar
2 T. olive oil 1 tsp. salt
Dissolve yeast in water and sugar. Mix in flour, salt and oil. Knead for 10 minutes. Dough will be tough at first, then will soften. Let rise while preparing pizza toppings (20-30 minutes). Bake pizza at 400 degrees.
Bread Sticks
Robyn Astle
1 tsp. yeast
1 1/2 c. water
2 tsp. sugar
Dissolve togetherAdd ½ tsp. salt 3 c. flour
Knead for 3 minutes then rest 10 minutes.
Melt butter in cookie sheet. Rolld dough in flour and roll out. Cut into strips and rol lin butter. Sprinke wiht garlic salt and parmasen cheese. Let raise raise 10 minutes then bake at 375* for 20 minutes or until done.
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