Lemon Poppy Seed Bread

Ingredients:
2 cups sugar
1 cup vegetable oil
3 eggs
1 1/2 tsp vanilla extract
1 tsp lemon extract
2 Tbsp poppy seeds
3 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cup milk

Icing:
2 Tbsp lemon juice
3/4 cup confectioners' sugar

Directions:
Preheat oven to 350 degrees.  Grease and flour 2 loaf pans.  Combine sugar, oil, eggs vanilla, and lemon extract in a large bowl; mix well.  Stir in poppy seeds.  Sift together flour, baking powder and salt.  Add flour mixture and milk to sugar mixture alternately; mixing well after each addition.  Divide batter evenly between prepared pans.  Bake loaves for 45 minutes or until a toothpick inserted in center comes out clean.  Loosen edges from sides of pan.  Cool loaves in pans for 10 minutes.  Turn out onto wire racks.  For icing, blend lemon juice and confectioners' sugar in a small bowl.  Drizzle over warm loaves.  Serves 20.  You can also divide the batter evenly between miniature loaf pans and bake for about 25 minutes or until a toothpick inserted in center comes out clean.

Recipe from Easy Everyday Cooking.

Spiced Pumpkin Bread

Ingredients:
1 1/2  cup flour, sifted
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup water
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
1/2 cup chopped pecans

Directions:
Preheat oven to 350 degrees.  Mix the first 4 (dry) ingredients.  Combine the next 7 ingredients and then mix with the dry ingredients.  Add the pecans.  Grease a loaf pan and pour into pan.  Bake for 50 minutes.

Recipe is Easy Everyday Cooking.

Speedy Dinner Rolls

Ingredients:
1 3/4 cup warm water
1/3 cup sugar
3 Tbsp yeast
1/2 cup oil
2 tsp salt
2 eggs
5 1/4 cup flour

Directions:
Mix the first 4 ingredients and let rest for 10 minutes.  Then add the next 3 ingredients.  Shape into rolls:  Divide dough into 3 parts.  Roll each into 12 inch circles.  Spread with butter.  Cut in 12 pie shaped wedges and roll up from large end to pointed end.  Let rise for 10 minutes.  Bake at 400 degrees for 10 to 15 minutes.

Recipe from unknown.

White Bread

Ingredients:
4 1/2 cups warm water
1/2 cup sugar
2 Tbsp yeast
2 Tbsp salt
4 Tbsp shortening
5 cups flour

Directions:
Place ingredients in Bosch mixer on low.  Add more flour until dough cleans sides of Bosch.  Let run on high for 10 minutes.  Put in bowl and let rise for 1 hour.  Roll out into 4 loaf pans.  Let raise 1 to 1 1/2 hours until dough is just above pans.  Bake at 375 degrees for 35 minutes or until golden brown.

Recipe from Sandy Brough.

Honey Wheat Bread

Ingredients:
2 1/4 cup water
5 cups white flour
1 cup wheat flour
3 Tbs dry milk
3 Tbsp honey
3 tsp salt
4 Tbsp butter
6 tsp active dry yeast or 4 tsp fast rise yeast

Directions:
This recipe is for a bread machine, but make it with my bosch mixer and bake it in the oven.  Bake at 375 degrees for 30 minutes in a buttered large loaf pan.

Recipe from my Electric Bread book.

Sun Nut Bread

Ingredients:
2 1/2 cup water
5 cups white flour
1 1/2 cup wheat flour
4 Tbsp dry milk
1 tsp salt
4 Tbsp butter
6 Tbsp honey
1 cup sunflower seeds
6 tsp active dry yeast or 4 tsp fast rise yeast

Directions:
This recipe is for a bread machine, but make it with my bosch mixer and bake it in the oven.  Bake at 375 degrees for 30 minutes in a buttered large loaf pan.

Recipe from my Electric Bread book.

Pumpkin Bread Roll

Ingredients:
1 can pumpkin
1 cup sugar
1/2 cup brown sugar
3 egg whites
1/2 cup milk
1/4 cup canola oil
2 cups flour
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt

Filling:
1 egg white
2 Tbsp sugar
8 oz cream cheese

Directions:
Preheat oven at 350 degrees.  Mix together ingredients.  In a 9 x 5 (large) greased bread pan pour 1/2 batter, then cream cheese filling, and then the other 1/2 batter.  Cook for 1 hour to 1 hour 15 minutes.  Cover with foil half way through.

Recipe from Ruth Armstrong.  See all of Ruth's recipes on her cooking blog with step by step photo instructions at www.cookingwithruthie.com.

Quick Cheese Biscuits

Ingredients:
1 cup flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup shredded cheddar cheese
2 Tbsp butter
2/3 cup milk

Directions:
Preheat ovem to 450 degrees.  Combine flour, baking powder, and salt.  Stir in cheese.  Cut in butter.  Using a fork, stir milk into flour mixture until a soft dough forms.  Do not over mix or overwork dough.  Drop dough in heaping tablespoon 1 inch apart onto ungreased baking sheet.  Bake until biscuits are firm to touch, about 15 minutes.  Makes 8 biscuits.

*Variation:  Use Parmesan cheese instead of cheddar and add 1/2 tsp dried basil.

Recipe from Ann Burton.

Mexican Cornbread

Ingredients:
2 packages (boxes) Jiffy corn muffin mix
2/3 cup milk
2 eggs
1 large chopped onion
1 can cream style corn
1/4 cup chopped jalapeño peppers (without the seeds)
1 1/2 to 2 cups shredded sharp cheese
1/4 pound crumbled bacon
1/2 pound browned pork sausage
1/2 pound browned ground beef
1/2 tsp garlic powder or chili powder


Directions:

Preheat oven to 425°.  Grease a 9” skillet pan.  Brown hamburger on medium high and drain.  Sauté onions in meat; add peppers and bacon then set aside.  Combine muffin mix, eggs, milk, corn, and chili powder.  Blend well.  Pour half of batter into prepared skillet.  Spread meat mixture over batter.  Sprinkle with cheese.  Spread remaining batter over cheese.  Bake 30 to 45 minutes or until lightly browned.  Cool 5-10 minutes before cutting.  Makes 9 to 12 servings.


Recipe from my sister, Janet Brooks and www.jiffymix.com.

Artesian Bread

Ingredients:
3 cups flour  (12 cups)
1 1/4 tsp salt  (5 tsp)
1/4 tsp yeast  (1 tsp)
1 1/2 cup hot water (not too hot or you will kill your yeast)  (6 cups)

Directions:
Mix ingredients in a large bowl and cover with plastic wrap that has been sprayed with oil.  Leave for 12 hours (overnight).  Flour countertop and turn out dough.  Make into a round shape, cover again with oiled plastic wrap and leave 45 to 60 minutes.  Heat up your Dutch oven in oven at 500 degrees.  Place dough in Dutch oven and bake for 22 minutes.  You can make 4 loaves at a time and freeze them.  Just divide the dough into 1/4's when you turn the dough out (before you let it rise the second time).

Recipe from Ruth Armstrong.  See all of Ruth's recipes on her cooking blog with step by step photo instructions at www.cookingwithruthie.com.

Bananas Foster Bread

Ingredients:
1 1/2 cups mashed ripe banana
1 cup packed brown sugar, divided
6 Tbsp butter, melted and divided
1/4 cup cognac or dark rum, divided
1/3 cup plain fat-free yogurt
2 large eggs
1 1/2 cups all-purpose flour
1/4 cup ground flaxseed
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground allspice
Cooking spray
1/3 cup powdered sugar

Directions:
Preheat oven to 350 degrees.  Combine banana, 1/2 cup brown sugar, 5 Tbsp butter, and 3 Tbsp cognac or rum in a nonstick skillet.  Cook over medium heat until mixture begins to bubble.  Remove from heat; cool.  Place banana mixture in a large bowl.  Add yogurt, remaining 1/2 brown sugar, and eggs.  Beat with a mixer at medium speed.  Combine flour and the next 5 ingredients in a small bowl.  Add flour mixture to banana mixture; beat just until blended.  Pour batter into a 9 x 5 inch loaf pan coated with cooking spray.  Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean.  Remove from oven; cool 10 minutes in pan on wire rack.  Remove bread from pan; place on wire rack.  Combine remaining 1 Tbsp melted butter, remaining 1 Tbsp cognac or rum, and powdered sugar; stir until well blended.  Drizzle over the warm bread.

Recipe from www.myrecipes.com.

Banana Nut Bread

Ingredients:
1 3/4 cup flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup sugar
1/3 cup shortening (I use 1/2 cup of real butter)
2 eggs
2 tablespoons milk
1 cup ripe bananas (I use 2-4 bananas just whatever I have)
1/4 cup chopped nuts (I like pecans)

Directions:
Mix the sugar and shortening with an electric mixer. Then mix everything in but the flour and nuts...add those last.

Grease an 8 x 4 x 2 inch loaf pan. Bake at 350 degrees for 60 to 65 mins or until a toothpick inserted in the center comes out clean. Cool in pan for 10 mins.


Recipe from Better Homes and Garden New Cookbook

Cinnamon Rolls and Rolls

Ingredients:

3 cups milk
3/4 cup sugar
3 Tbs dry yeast
1/2 cup water
10 cups flour (maybe more)
5 eggs
1/2 cup vegetable oil
1 1/2 Tsp salt

***the above ingredients make the best rolls:  when you roll the dough out cut with a biscuit (round) cutter and dip in melted butter.  Fold over, pinch seams, and put in pan to rise.  Or shape into a ball and roll out into 12 inch circles.  Spread with softened butter and cut into pie shaped wedges.  Roll up from wide end to pointed tip.  Put in a pan to rise.  Bake at 375 degrees until golden brown.

melted butter
1/2 cup sugar
2 tsp cinnamon

Directions:
I use my bosch mixer for this.  Dissolve yeast in 1/2 luke warm water while milk is warming.  Add sugar and 4 cups of flour to warm milk.  Add dissolved yeast.  Mix thoroughly.  Let set for 20 minutes until mixture is bubbly.  Add mixture of beaten eggs, oil, and salt to the bubbly dough and mix.  Add rest of flour and mix until dough is a very thick consistency, but still a little sticky.  Cover and let rise until double in size.  Pour dough onto a dry surface covered with flour.  Gradually mix a little flour on the cabinet top in with the dough so it can be rolled out to about 1/2 inch thick.  Spread melted butter on rolled out dough and sprinkle with 1/2 cup sugar and 2 tsp cinnamon.  Roll up dough and cut with string or dental floss.  Put on greased cookie sheets.  Let rise again and bake at 375 degrees for 15 minutes or until golden brown.  Frost with icing.

Frosting:
3 Tbsp milk
3 Tbsp butter
Powder sugar to desired consistency

Recipe from Sandy Brough

Easy Orange Rolls

Ingredients:

1 cup sugar
1/2 cup butter, cubed
1/4 cup orange juice
2 Tbs grated orange peel
3 tubes of refrigerated biscuits, 10 oz each

Directions:
Combine sugar, butter, orange juice, and peel in a sauce pan.  Heat until sugar and butter are dissolved and melted.  Pour into a greased 10 inch fluted tube pan.  Place the biscuits on their side around the outer edge working your way in.  Overlap and arrange using 12, then 10, then 8 biscuits.  Bake at 350 degrees for 25-30 minutes or until golden brown.  Immediately turn upside down onto a service plate or platter.

Recipe from Taste of Home 2010