Pumpkin Bread

 

2/3 c. shortening

3 1/3 c. flour

2 2/3 c. sugar

2 tsp. baking soda

4 eggs, beaten

1 1/2 tsp. salt

1 c. Libby's pumpkin1/2 tsp. baking powder

2/3 c. water

1 tsp. cinnamon

Heat oven to 350°. Mix shortening and sugar. Add beaten eggs, pumpkin, and water. Blend in flour, baking soda, salt, baking powder, and cinnamon. Pour into 2 greased loaf pans. Bake about 45-60 minutes.

White Bread / Wheat Bread / Pull Apart

1/3 c oil
1/3 c honey
1 1/2 Tbsp. salt
2 Tbsp. yeast
5 c warm water

10-12 c flour

Mix together all but flour, let yeast rise. Slowly add flour & mix in a bread mixer. Lightly oil your counter and shape dough into loaves. Place in lightly greased pans. Spread melted butter on tops. Let rise for 30 min. Bake at 350* for approximately 30 minutes. When baked remove from pans and put on cooling rack.

*For larger batches just add more water and flour.
*For Wheat bread add 2 Tbsp dough Enhancer then add wheat flour.

* Make pull apart cinnamon rolls: ball up little pieces of dough in bread pan, butter top and sprinkle on cinnamon brown sugar mixture and repeat. 

*1 cup brown sugar + 2 Tbs cinnamon (store in shaker)

)

* Cinnamon roll icing

Ingredients:

4 ounces cream cheese (softened)

1 teaspoon vanilla extract

3 cups powdered sugar (Confectioners sugar)

10 tablespoons butter softened

4 Tablespoons milk

1/2 teaspoon salt

1. Beat together the cream cheese in an electric mixer in a large bowl until creamy. Mix the vanilla and milk. Then gradually mix in the confectioners sugar and salt until smooth and fluffy.
2. Put the yummy icing on the baked cinnamon pull apart.

*same process for making garlic/parmesan pull apart.

 

Recipe From: Jennifer W

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
3 teaspoons vanilla
2 cups grated zucchini
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cloves
3 cups flour

*1/2 cup cocoa and 1 cup Chocolate Chips (add zucchini water if too thick)

Directions:
Beat eggs. Add oil, sugar, zucchini, and vanilla. Beat well. Add flour and spices. Makes a thin better. Pour into greased and floured pants. Bake for one hour at 375°

*I make a double batch- Makes three large bread pans.

Lemon Zucchini Bread

Ingredients

• 1 1/2 c. all purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. sugar
• 1 c. finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
• 1/4 c. cooking oil
• 1 egg
• 2 Tbsp. lemon juice
• 2 Tbsp. lemon zest

Glaze

• 1/2 c. powdered sugar
• 1 Tbsp. lemon juice
• 1 tsp. lemon zest
• *glaze can be doubled if desired

Instructions

1. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
2. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
3. Add dry ingredients to zucchini mixture; stir just until combined.
4. Spoon batter into greased bread pan.
5. Bake at 350 degrees for 50-55 minutes or until golden brown and set.
6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
7. Once cool, combine ingredients for glaze and drizzle over bread.

Soft Pretzel Recipe

Ingredients:
1-1/2 teas yeast
1/2 teas brown sugar
1 dash salt
1-1/2 Cup 110 degree water - (I always just guess on the actual temp, it needs to be warm for the yeast)

Combine the above ingredients and let rest for about 5 minutes until the yeast is ready. It will be foamy.

Add in:

4 Cups flour

Mix together and then knead approx. 5 minutes. Place dough in greased bowl, cover with damp towel and let rise 1 hour.

in flat dish ( I use an 8x8 glass casserole) mix the following:

1 TBLS Baking Soda
1/4 cup warm water

Pinching off a golf ball sized (or slightly bigger) piece of dough, roll in hands to make long snake-like shape and then shape into pretzel form. (I do both traditional pretzel shapes and also pretzel twists - with twists I use slightly less dough so it makes more) Dip shaped form in above soda/water mixture. Make sure both sides of dough have been dipped. Then place on a greased cookie sheet and bake at 450 degrees for about 8 minutes. (You want them slightly browned on top but not over-cooked)

This recipe makes about 8 to 9 pretzels

Once they are out of the oven brush them with melted butter and sprinkle course Kosher salt on top. (just a note, the first time I made them I over did the salt - a little goes a long way) You can also top them with cinnamon-sugar, Parmesan cheese or other toppings.

And just as an FYI, I personally only like these fresh. So for best results eat them right away.



Amy C. Williams

Homemade Flour Tortillas

Ingredients
2 - cups all purpose flour
1 - teaspoon baking powder
1/2 - teaspoon salt
5 - tablespoons lard (recommended) or vegetable shortening (like Crisco)
3/4 - cup hot water




Directions:
In a large bowl add the flour, salt, baking powder and shortening. Using your fingers cut in the shortening (or lard) until the mixture resembles pea size pieces (or use a pastry cutter). Add the hot water and mix together using your hands or a wooden spoon until the mixtures starts to form. Knead on a floured surface for 5 - 10 minutes or until the mixture is smooth and elastic. Form the dough into a ball. Place the dough into a covered bowl and let the dough rest for 10 minutes.
Pinch off the dough into 12 equal pieces and roll each piece into golf ball size balls. Preheat your griddle or cast iron pan on medium high heat. Flatten each dough ball a bit and then roll out on a floured surface forming a circle.
To make a round shape roll out the dough and then make a 1/4 of a turn of the circle and then roll and make another 1/4 of a turn. Keep doing this until the dough is rolled out to 1/8 inch thick. You really want these to be very thin, almost like tissue paper because they do puff up while cooking. Place onto the hot skillet, and cook until bubbly. Flip and continue cooking the other side. Each side should cook about 30 seconds. Keep the cooked tortillas warm while you continue rolling and cooking the remaining tortillas

Crepe

2 eggs
1 tsp baking soda
1 T sugar
1 T melted butter
1 c flour
1/4 tsp salt
1 1/2 c milk

Mix dry ingredients together. Beat eggs until thick, add 1/2 flour mixture and beat until mixed. Add remaining flour and beat well. In a skillet, melt butter and add to batter. Coat pan or griddle with cooking spray and pour about 1/2 cup of batter. Heat should be about 350*. Spread batter out as thin as possible. Using a knife or spatula, flip over until lightly brown.

Pancake Mix

2 eggs (beat)
2 cups flour
1 ½ cup milk or buttermilk
4 Tbsp melted butter or shortening
2 Tbsp sugar
2 tsp baking powder
1 tsp salt

Beat until smooth

Banana Bread

Cream:
2 c. sugar
1 c. shortening

Add:
6 ripe bananas, mashed
4 well beaten eggs

Add:
2 1/2 c. Flour
2 tsp. baking soda
1tsp. salt
1 c. nuts (opt.)

Important: do not overmix. Pour into 2 greased and floured bread pans. Bake at 350* for 1 hour or until done. Cover with foil while cooking.

Recipe From: Jennifer W

Breadsticks

2 Tbs yeast
3 Tbs sugar
1 tsp. salt
3 cups warm water
6 cups flour


Mix everything except four. Let yeast activate (bubble up).
Mix in flour, then mix for 3 minutes and let raise for 10 minutes.
Roll out (1/4 inch thick) on parchment paper. Don’t roll to thin.
Spread on melted margarine, sprinkle on garlic salt and parmesan cheese (opt)
Cut into strips with a pizza cutter. Let raise for another 10-20 minutes. Bake at 350*
for 20 min. makes 2 pans.

*Dessert Bread Sticks Toppings:
 Glaze:
1 Cup Powder sugar
1/4 tsp. Vanilla
3/4 Tbs. Milk
*Add toppings of your choice powder sugar and Hershey's Chocolate Syrup Yum!!!

Recipe From: Jennifer W