Breads

• 2 cups milk
• ½ cup sugar
• ½ cup butter
• 3 eggs
• 1 tsp salt
• 6 cup flour
• 3 TBL SAF brand yeast (or Costco yeast, no need to rise)

In microwave, scald for 4 minutes the milk, sugar and butter. In mixer bowl, beat eggs and salt and add milk mixture. Add flour and yeast. Mix for 5 minutes. Brush with butter before rolling up and sprinkle with sugar. Let rolls rise for 45 minutes. Roll out in circle and cut in wedges. Roll up for crescent rolls (These rolls rise while baking.) Bake at 400 º F for 14 minutes. Brush with melted butter and sprinkle with small amount of sugar.

(Submitted by Carolyn Musgrave)

• ¼ cup grated Parmesan cheese
• ½ tsp dried oregano
• ½ tsp dried basil
• 1/8 tsp pepper
• 1 egg white, slightly beaten
• 1 TBL cold water
• 1 (8-count) can refrigerated breadstick dough

1. Preheat oven to 350 º F. Spray 2 baking sheets with cooking spray. Combine Parmesan, oregano, basil and pepper in a small bowl; mix well and set aside.
2. Beat egg white with water and set aside. Unroll breadstick dough; separate at perforation. Cut each strip lengthwise into 2 separate strips, each 1/2-in thick.
3. Brush dough with some egg white mixture; sprinkle with some cheese mixture. Fold dough strips in half lengthwise; twist each strip to form breadsticks. Press ends together to seal.
4. Brush twists with remaining egg white mixtures; sprinkle with remaining cheese mixture. Arrange on prepared baking sheets. Bake until golden brown, about 15 minutes. Serve warm.

Makes 16 Breadsticks

• 3 cups shredded zucchini (2-3 medium)
• 1 2/3 cups sugar
• 2/3 cup vegetable oil
• 2 tsp vanilla
• 4 large eggs
• 3 cups all-purpose or whole wheat flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp baking powder
• ½ cup coarsely chopped nuts (optional)
• ½ cup raisins (optional)

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 º F. Grease bottoms only of two 8x4-in loaf pans or one 9x5-in loaf pan with shortening or spray with cooking spray.
2. In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-in pans or pour into 9-in pan.
3. Bake 8-in loaves 50-60 min, 9-in loaf 1 hr 10 min- 1 hr 20 min, or until toothpick inserted in center comes out clean. Cool 10 min in pans on wire rack.
4. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

• 2 eggs, beaten
• 1 cup milk
• ¼ cup vegetable oil
• 1 cup cornmeal
• 1 ½ cups all-purpose flour
• ¼ cup sugar
• 2 ¼ tsp baking powder
• ¾ tsp salt

Preheat oven to 450º F. Grease or spray 8 or 9 inch, square pan. In large bowl, mix all ingredients. Pour into pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Serve warm if desired.

Yield: 9 servings

• 5-6 cups flour
• 3 TBL sugar
• 2 tsp salt
• 2 pkgs. Yeast
• 2 cups water
• ¼ cup oil

Mix 2 cups flour, yeast, sugar and salt in a bowl. Heat water and oil. Add liquid to dry mixture. Beat 3 minutes at medium speed. Add more flour to make dough. Knead until elastic in texture. Put dough in greased bowl. Cover. Let rise for 1 ½ hours, punch down. Place dough on counter, cover with bowl for 15 minutes. Make into loaf place in greased loaf pan, let rise 1 hour.

Bake at 375 º F for 45-50 minutes.

• 2/3 cup shortening
• 2 2/3 cup sugar
• 4 eggs
• 1 can pumpkin
• 2/3 cup water
• 3 1/3 cups All-purpose flour
• 2 tsp baking soda
• 1 ½ tsp salt
• ½ tsp baking powder
• 1 tsp cinnamon
• 1 tsp cloves
• 2/3 cup coarsely chopped nuts (optional)

Heat oven to 350 º F. Grease two 9x5x3 loaf pans. Cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts. Bake for about 70 minutes.

(Submitted by Joshua Brady.)

• 2 cups white flour
• 2 tsp sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 ½ cups heavy cream

Mix all ingredients.

Bake at 450º F for 12-15 minutes.

Yield: 4 servings

• 1 cup scalded milk
• ½ cup shortening
• 8 Tbsp. Sugar
• 3 cups flour
• 1 tsp salt
• 1 egg
• 1 Tbsp yeast
• 1/3 cup warm water

1. Cool milk and melt shortening in it.
2. Dissolve yeast in 1/3 cup water, add 1 Tbsp sugar. Combine milk and unbeaten egg. Stir and blend in 1 ½ cup flour. Beat well. Add the rest of the flour to which the sugar and salt have been added. Blend. Add more flour as needed. Dough will be extra soft. Let stand 20 minutes.
3. Roll ½ inch thick. Prepare as desired. For rolls, let rise for 45-60 minutes.

Bake at 425 º F for 10 minutes.

• 2 cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup butter
• ¾ cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

1. Preheat oven to 350º F. Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Yields: 12 servings

• 1/3 cup butter or margarine, melted
• 2 ¼ cups all-purpose flour
• 3 ½ tsp baking powder
• 3 tsp sugar
• 1 ½ tsp salt
• 1 cup milk

Place butter in an ungreased 15-in. x 10-in. x 1-in. baking pan. In a bowl, combine the flour, baking powder, sugar and salt; mix well. Stir in the milk just until moistened. Turn onto a floured surface; knead 10 times. Roll into a 12-in x 9-in. rectangle Cut into 9-in. x ½-in. strips.

Dip each side of strips in butter in prepared pan; arrange in the pan (do not allow sides to touch). Bake at 450º F for 15-20 minutes or until golden brown.

Yield: 2 dozen

• 2 cups flour
• 2 TBL sugar
• ½ tsp salt
• 1 pkg yeast
• ½ cup milk
• ¼ cup water
• 2 TBL butter or margarine

Mix ¾ cup flour, salt, sugar and yeast in mixing bowl. Heat milk, water and butter to 120-130 º F . Gradually add to dry mixture. Beat 2 minutes at medium speed. Add ¼ cup flour and beat at high speed for 2 minutes. Stir in more flour to make soft dough. Pour out and knead 2/3 minutes. Shape into 12 balls, put in greased 8” round pan. Pour boiling water in a large bowl and place on lower rack in oven. Place rolls on top rack, cover with a towel and let rise 20 minutes. Uncover rolls and take out water.

Bake at 375 º F for 20 minutes.

• ¾ cup shredded mozzarella cheese
• ¼ cup mayonnaise
• ½ tsp garlic
• ½ tsp oregano
• 1 16 oz loaf French bread, cut in half lengthwise
• ¼ cup Parmesan cheese

In a mixing bowl, combine mozzarella cheese, mayonnaise, garlic and oregano. Mix well. Spread mixture on the bread and sprinkle with Parmesan cheese. Broil the bread until lightly browned, about 2 minutes. Slice bread for eating.

Serves about 20.

• 1 cup all-purpose flour
• 1 ¼ tsp baking powder
• ½ tsp salt
• ½ cup shredded Cheddar cheese
• 2 TBL butter or margarine
• 2/3 cup milk

1. Preheat oven to 450 º F. Combine flour, baking powder and salt in a medium bowl. Stir in Cheddar.
2. Cut in butter using a pastry blender or 2 knives until coarse crumbs form.
3. Using a fork, stir milk into flour mixture until a soft dough forms. Do not overmix or overwork dough.
4. Drop dough in heaping tablespoons, 1-in apart, onto an ungreased baking sheet. Bake until biscuits are firm to the touch, about 15 minutes.

Makes 8 Biscuits

• ½ cup grated Parmesan cheese
• ¼ cup finely shredded cheddar cheese
• ½ tsp Italian seasoning
• ½ tsp garlic powder
• 1/8 tsp onion powder
• 1 loaf (1 lb) frozen white bread dough, thawed
• ¼ cup butter or stick margarine, melted

In a shallow bowl, combine the first five ingredients; set aside. Divide dough into 16 pieces; roll each into a 6-in. rope. Dip ropes in butter, then roll in cheese mixture. Place 2 in. apart on a greased baking sheet. Let rest for 10 minutes. Bake at 400 º for 10-12 minutes or until golden brown.

Yield: 16 breadsticks.

• 1 Cup Warm Water
• 1/4 Cup Orange Juice
• 1/4 Cup Butter (Melted)
• 3 Tbsp Syrup (or Molasses)
• 2 tsp Yeast
• 1/4 Cup Milk
• 3 Cups Flour
• 1 1/4 tsp Salt
• 2 Apples (Peeled and sliced)
• 1/2 Cup Raisins
• 3 Tbsp Cinnamon (to taste)
• 1 tsp Nutmeg

Mix ingredients together with dough hook in electric mixer for 3 minutes. Place into greased pan and cover with greased plastic wrap. Let rise for 90 minutes

Bake at 350 for 30 - 35 minutes.

Yield: 10 servings

• 3 1/2 Flour (All Purpose)
• 3 tsp Baking powder
• 1 tsp salt
• 1 tsp Baking Soda
• 2 Cups Mashed ripe bananas (4-6)
• 2 Tbsp Lemon juice
• 3/4 Cup Shortening
• 1 1/2 Cups White Sugar
• 3 Eggs
• 3/4 Cup Milk
• 1/2 Cup Chopped pecans or walnuts (optional)

Sift together flour, baking powder, salt and baking soda. Mash bananas with rotary beater or fork. Add lemon juice and mix. Cream shortening and sugar with electric mixer at medium speed. Add eggs and beat thoroughly until very light and fluffy (4 minutes beating in all). Add sifted dry ingredients alternately with milk; fold in bananas and nuts. Beat after each addition. Pour into 2 greased 8 1/2 x4 1/2x 2 1/2" loaf pans. Bake at moderate oven (350') 1hour, or until tooth pick inserted in center of loaf comes out clean. Cool in pans 10 minutes. Remove fro. Pans and Colleen on wire rack.

Yield: 2 loaves

• 4 Eggs
• 2 Cups Sugar
• 1 Cup Vegetable Oil (or sub Apple Sauce)
• 2 Medium Ripe Bananas (Mashed ~ 1 cup)
• 3 Cups All-purpose flour
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Baking Soda
• 1 1/2 tsp Ground Cinnamon
• 1 tsp Salt
• 1 1/2 Cups Shredded unpeeled zucchini

Grease two 9x5 inch loaf pans. Preheat oven to 350. In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Stir in zucchini until combined.

Combine flour, baking powder, baking soda, cinnamon and salt, stir into egg mixture. Bake 50 minutes or until toothpick comes out clean.