Tony’s Flour Tortillas

Tony’s Flour Tortillas

4 cups flour

½ tea. salt

½ tea. baking powder

1 Tlb. lard (not shortening)

Hot water

Mix flour, salt and baking powder. Cut in lard. Add enough water to make dough the consistency of bread dough. Form into small balls about 2 inches in diameter. Roll into 6 or 8 inch flat tortillas. Cook on a grill the way you would pancakes. Don’t overcook. Makes 12

Fry Bread for Navajo Tacos

Fry Bread for Navajo Tacos

2 cups flour

½ tea. salt

1 tea. baking powder

1 cup milk

Mix and knead. Make lemon size balls. Roll out to about saucer size and fry in hot oil. Place a layer of chili, chopped tomato, lettuce, and grated cheese on the top to finish tacos. 

Oatmeal Muffins

1 cup flour

1/3 cup sugar

½ tea. salt

2 teas. baking powder

1 tea. cinnamon

1 cup rolled oats. Uncooked

3 Tlb oil

1 egg, beaten

1 cup milk

Mix together flour, sugar, salt, baking powder and cinnamon. Stir in oats. Mix in oil, egg and milk. Stir until all dry ingredients are moistened. Spoon into greased muffin tins and bake at 425˚ for 15 minutes. 

Six Week Muffins

Six Week Muffins

2 cups boiling water

5 tea. soda

1 cup shortening

2 cups sugar

4 eggs

1 quart butter milk 

5 cups flour

1 Tlb salt

4 cups All-Bran

2 cups 40% Bran Flakes

2 cups chopped dates

1 cup chopped nuts

Add soda to boiling water and let cool. Cream shortening and add the sugar. Add eggs one at a time. Stir in buttermilk, flour and salt. Add water and soda to buttermilk mixture. 

Mix All-Bran, Bran Flakes, dates and nuts in a large bowl. Add the buttermilk mixture. Store in covered container in refrigerator. Spoon into well greased muffin tins without stirring and bake at 375˚. For 20 minutes. Will store for six weeks in the refrigerator. 

Banana Nut Bread – Kenna Christensen

Grandma got this recipe in London, while on her mission

1 cup sugar

4 eggs

1 cup chopped nuts

½ tea. salt

2 cup mashed banana

1 cup shortening

4 cups flour

1 cup sour milk

3 tea. soda in milk

2 tea. vanilla

Mash bananas; add sour milk and soda, set aside. Cream sugar and shortening. And add eggs. Beat well. Add banana, milk mixture, mix well. Add flour and salt. Stir thoroughly. Add vanilla and nuts. Beat well. Pour into greased loaf pans and bake at 350˚ for 40 minutes or until toothpick comes out clean. 

Banana Bread – Bennie Baird

Banana Bread – Bennie Baird

1 ½ cup shortening or margarine

6 eggs

3 tea vanilla

3 cups sugar

6 ripe, mashed bananas

3 teas. soda

¾ tea. salt

9 teas. buttermilk

6 cups of sifted flour

Cream together eggs, shortening, vanilla, and sugar. Add bananas. Add dry ingredients and buttermilk. Mix well. Grease loaf pans and bake at 350˚ for 30 minutes. Reduce heat to 300˚ for last 30 minutes.  

Lemon Bread – Annette Baird

Lemon Bread – Annette Baird

1 cup butter or margarine

2 cups sugar

4 eggs

3 1/3 cup flour

3 tea. baking powder

2/3 cup nuts

1 tea. vanilla

1 1/3 cup milk

4 teas. grated lemon rind

1 cup chopped nuts 

Cream margarine and sugar, add egg, lemon rind and milk. Mix in dry ingredients. Bake 45 minutes at 350˚. Drizzle 1 cup powdered sugar to 4 teas. lemon juice over loaves while still warm. 

Pumpkin Bread – Sheri Johnson

Pumpkin Bread – Sheri Johnson

2/3 cup shortening

2 2/3 cup sugar

4 eggs

1 can (1 pound) pumpkin

2/3 cup water 

3 1/3 cup flour

2 tea. soda

1 ½ tea. salt

½ tea. baking powder

1 tea cinnamon

1 tea. cloves

1 pkg. chocolate chips 

Pour into 2 well greased loaf pans. Bake at 350˚ for about 70 minutes/until toothpick comes out clean. 

Zucchini Bread – Lisa Worthington

Zucchini Bread – Lisa Worthington

Mix together:

3 eggs

1 cup salad oil

1 cup sugar

1 cup brown sugar

2 cups grated zucchini 

3 tea. vanilla

Add: 

3 cups flour

1 tea. salt

3 teas. cinnamon

1 tea soda

¼ tea baking powder

1 cup nuts

Bake for 1 hr at 350˚

Zucchini Bread – Tracy Christensen

Zucchini Bread – Tracy Christensen

2 cups brown sugar

1 cup oil

3 eggs

2 cups grated zucchini

3 tea. vanilla

3 cups flour

1 tea. salt

1 tea. soda

3 tea. cinnamon

¼ tea. baking powder

½ cup chopped walnuts

Chocolate chips or raisins

Grease bread pans. Bake at 325˚ for 45 minutes. Makes 2 loaves. 

Apple Sauce Bread

Apple Sauce Bread

1 cup shortening

2 cups sugar

2 eggs

2 tea. vanilla

½ to 1 cup raisins

1 lb candied fruit or ½ lb (11 oz.) gumdrops, cut in half and omit the green candy.

3 ½ cup flour 

1 tea. soda dissolved in 

2 cups applesauce

½ tea. salt

1 tea cinnamon

1 tea cloves

1 tea. nutmeg

Cream shortening, sugar, eggs, and vanilla. Mix dry ingredients alternately with applesauce. Add raisins and fruit. Bake in greased loaf pan 1 hour at 350˚.

Lemon Blueberry Poppy Seed Bread – Annette Baird Sandberg

Lemon Blueberry Poppy Seed Bread – Annette Baird

1 pkg blueberry muffin with crumb topping mix

2 Tlb poppy seeds

1 egg

¾ cup water

1 Tlb grated lemon rind

Drizzle 

½ cup powder sugar

 1 Tlb lemon juice

1. Preheat oven to 350˚ Grease and flour 8 X 4 inch loaf pan.
2. Rinse blueberries with cold water and drain
3. For Loaf, empty muffin mix into medium bowl. Add poppy seeds; stir to combine and break up any lumps. Add egg and berries and lemon peel. Pour into pan. Sprinkle topping from package over batter. Bake at 350˚. For 57 – 62 minutes or until toothpick comes out clean. Cool in pan 10 minutes. Loosen loaf from pan. Lay foil over the top when removing to keep topping intact. Invert onto cooling rack.  Turn right side up. Cool completely.
4. For drizzle, combine powdered sugar and lemon juice in small bowl Stir until smooth. Drizzle over loaf. 

Dilly Casserole Bread – Janet Cook

Dilly Casserole Bread – Janet Cook

No kneading! Just mix the savory batter, let it rise, then turn it into casserole dish. 

1 pkg. dry yeast

¼ cup warm water

2 Tlbs. sugar

1 Tlb butter

2 tea. dill seed

1 tea. salt

¼ tea. soda

1 cup creamed cottage cheese

Heat to luke warm

1 Tlb. instant minced onion

1 unbeaten egg

2 ¼ - 3 ½ cup flour 

Soften yeast in water. Combine cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg, and yeast. Add flour until forms stiff dough, cover. Let rise in warm place until light and double in size. 50-60 minutes. Stir down and put in a greased 8 inch round casserole dish. Let rise 30-40 minutes. Bake at 350˚for 40 minutes. Brush with butter. 

French Bread

French Bread

½ cup warm water

2 Tlbs. yeast

2 cups hot water

3 Tlbs. sugar

1 Tlb salt

1/3 cup shortening

6 cups flour

Mix as bread. Roll jelly roll fashion. Bake at 375˚ for 15 minutes. Then 350˚ for about 30 minutes. 

Fast French Bread – Emily Christensen

Fast French Bread – Emily Christensen

Mix and let rise:

2 Tlbs. yeast

1 tea. sugar

½ cup very warm water

Mix:

1 ¾ cup hot water

3 Tlbs.oil

3 heaping Tlbs. sugar

1 Tlb Salt

Mix both parts together. Add 4 ½ - 5 ½ cups flour. Stir with spoon. Let rise 15 minutes. Beat down with spoon. Rise again for 15 minutes. Beat down. Shape into 2 loaves. Cut slits diagonally. Brush with egg whites. Bake at 350˚ for about 30 minutes.

Nancy Folta’s Famous Hot Rolls

Nancy Folta’s Famous Hot Rolls

1 pkg. or 1 Tlb yeast

1 ¼ cup water

1 cup milk

¼ cup sugar

¼ cup margarine or butter

1 tea. salt

1 egg

3 ½ cup flour

Dissolve yeast in water. Set aside. Heat together milk, sugar, margarine, or butter, and salt until milk is scalded. Cool to luke warm. Add yeast mixture and milk mixture with ½ of the flour. Add the other half of the flour until it forms soft dough consistency. Let rise 1 hour. Form into bow knots or parker house style. Let rise another hour or until double in size. Bake at 375˚ for 10 minutes, then at 350˚ for 10 more minutes. 

Refrigerator Crescent Rolls – Shirley Orr

Refrigerator Crescent Rolls – Shirley Orr

1 cup milk

1 square butter

½ cup warm water

1 tea sugar

1 pkg. yeast

4 ½ cups flour

½ cup sugar

3 eggs

1 tsp salt

Scald milk and butter, cool to warm. Beat eggs, add ½ cup sugar and add to milk mixture and beat. Mix yeast and 1 tea sugar in water and let foam. Add to other mixture. Add 2 cups of flour. Mix salt in 1/3 cup of flour. Add the rest of the flour by hand. Cover and place in the refrigerator. 5 ½ before you want to serve. Remove form refrigerator. Let dough rest for ½ hour and divide in half. Roll into circle and cover with soft or melted butter. Cut like a pie into 16 pieces. Roll each piece toward center. Place in 9x13 pan. Cover and let rise 4 – 5 hours. Bake at 350˚ for 20 minutes. 

Sweet Rolls

Sweet Rolls

½ cup margarine – melted

½ cup sugar

2 teas. salt

2 cups milk

Put this mixture into a glass bowl in the microwave for 3 minutes. 

½ cup warm water about 80˚. 

2 Tlbs. yeast

Dissolve the yeast into the warm water. 

3 ½ to 4 cups flour

Add milk in with the flour mix. Add yeast. 

2 eggs

Mix 5 minutes, add the rest of the flour, about 7 cups altogether. Divide into 3rds and let rise for 1 hour. Roll out in a large rectangle and cover with melted butter and cinnamon and sugar. Raisins and walnuts also if desired. Let rise again and bake at 375˚ for 10 minutes, and then 350˚ for 10 minutes. 

Sticky Buns – Annette Baird Sandberg

Sticky Buns 

1 cup brown sugar

1 small box butterscotch cook pudding (do not cook)

¾ cup sugar

4 Tlb cinnamon

¾ cup butter

¼ cup vanilla extract

1 cup chopped pecans or walnuts

24 frozen dinner rolls

Spray bundt pan with non-stick spray. Place frozen rolls in pan. Mix items 1 and 2 together. Mix items 3 and 4 together. Melt butter and vanilla. Pour items 3 and 4 over rolls, then items 1 and 2. Next pour butter mix over top and then sprinkle nuts. Cover with foil. Let rise in or out of the refrigerator. Preheat oven to 325˚. Bake for 40 minutes. Remove foil. Bake 15 more minutes. Remove from oven and turn over.

Whole Wheat Mixer Bread – 6 loaves

Whole Wheat Mixer Bread – 6 loaves

6 cups warm water

1/3 cup oil

1/3 cup honey

6 cups whole wheat flour

2 Tlbs. yeast

6-8 cups more wheat flour

Mix all but the flour and let work awhile. Add enough flour to make workable dough. Knead in mixer for 10 minutes. Turn oven on to 350˚ and leave loaves in oven as temperature goes up. Bake for 40 more minutes.