bread

Cream first 3 ingredients. Combine dry ingredients & add to creamed mixture alternately with milk; mix well. Fill greased muffin pans 2/3 full. Bake at 325º for 20-25 minutes or until golden. Let cool 3-4 minutes. Meanwhile combine sugar cinnamon. Roll muffins in melted butter & then in cinnamon-sugar mixture. Makes 8-10 muffins.

Apple Bread

1 c. oil
3 eggs
2 c. sugar
1 tsp. vanilla
3 c. diced apples
3 c. flour
1 tsp. cinnamon
1 tsp. soda
1 tsp. salt
1 c. chopped nuts (optional)

Combine and set aside the oil, eggs, sugar, and vanilla. Sift flour,cinnamon, soda,an salt. Add dry ingredients to oil mixture gradually. Add apples and nuts. Bake in 2 regular loaf pans or 3 foil loaf pans for 1-1/2 hours at 300º. Cool 10 minutes in the pan.
Sprinkle with sugar, if desired.
Note:(Can bake it at 325º for about 70 minutes.)

Coffee Can Bread

1 c. Graham or Whole Wheat flour
1- 1/2 c. all-purpose flour
1 c. yellow cornmeal
1- 1/2 tsp. baking soda
3 tsp. baking powder
1/2 tsp. salt
1- 3/4 c. buttermilk
3/4 c. molasses
1 c. raisins and/or chopped walnuts

Combine the two flours,cornmeal,baking powder,soda and salt in a mixing bowl.
Mix buttermilk and molasses; add to dry ingredients and mix well. Stir in raisins and nuts. Pour into 3 well-greased 13-ounce coffee cans filling 2 inches from the top. Bread may also be baked in 2 greased 8-inch
loaf pans. Cover cans or loaf pans with aluminum foil. Bake at 350º for 45-60 minutes.
Cool slightly before turning out of cans or pans.

Monkey Bread

3 cans Hungry Jack Flaky biscuits (Red Can)
1/4 c. cinnamon
3/4 c. sugar

Glaze:
1 c. sugar
1 tsp. cinnamon
1 c. butter
add nuts or coconut as desired

Quarter biscuits and shake in a plastic bag with cinnamon and sugar mixture. Layer in a tube pan sprayed with Pam. After each layer, coat with glaze. Bake at 350º for 40 minutes.

Blueberry Breakfast Bread

1 loaf Bridgford Frozen Bread Dough, White or Honey Wheat, thawed
8 oz. cream cheese
1 c. sugar, divided into halves
1 egg, beaten
1 tsp. vanilla extract
2 c. fresh or frozen blueberries
1 c. butter or margarine
Glaze: (recipe follows)

On a lightly floured surface roll thawed dough out to fit a 10 x 15 inch jelly roll pan. Beat cream cheese with 1/2 cup sugar in mixing bowl until light and fluffy. Beat in egg and 1 teaspoon vanilla. Spread over bread dough. Sprinkle with blueberries. Combine flour and remaining 1/2 cup sugar in small bowl. Cut in margarine or butter until crumbly.
Sprinkle over blueberries. Let rise in a warm area for 30 minutes or until puffy. Bake at 375º for 30 to 40 minutes or until golden brown.
Remove from oven and let cool. Drizzle with glaze if desired.

Glaze:
2 c. powdered sugar
2 tbs. milk or cream
1/2 tsp. vanilla extract

Mix well.

Apple Cheddar Muffins

1/2 c. shortening
1 c. finely chopped apples
1/2 c. sugar
2/3 c. grated cheddar cheese
2 lg. eggs
1/2 c. chopped pecans
1- 1/2 c . flour
1 tsp. .baking soda
3/4 c. milk
1 tsp. .baking powder
1/2 tsp. salt
3/4 tsp. quick cooking oats
12-15 thin apple slices
melted butter
cinnamon-sugar mixture

Preheat the oven to 400º. Cream the shortening and sugar together and add the eggs one at a time, beating well after each addition. Combine the flour, baking powder,baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. Add the oats, cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened.

Grease the muffin pans and fill each cup 2/3 full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar.
Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown.

Apple Crunch Muffins

1- 1/2 c.sifted flour
1/4 c. vegetable shortening
1/2 c. sugar
1 lg. egg, beaten
2 tsp. baking powder
1/2 c. milk
1/2 tsp. salt
1 c. tart apples
1- 1/2 tsp. ground cinnamon
Nut Crunch Topping

Shred the unpeeled apples for recipe. Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form.

Combine egg and milk. Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper lined 2 1/2-inch muffin pan cups, filling 2/3 full. Sprinkle with nut crunch topping.

Bake in 375º oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.

NUT CRUNCH TOPPING:
   1/4 c. brown sugar, packed
   1/4 c. chopped pecans
   1/2 tsp. ground cinnamon

Mix ingredients well.

Sweet Potato Corn Sticks

2 medium size sweet potatoes (about 3/4 pound)
1-1/4 c.flour
1 c. yellow cornmeal meal
2-1/2 tsp. baking powder
1 tsp. salt
1/4 c. butter flavor shortening
1-1/4 c. milk
1/3 c. packed brown sugar
1 large egg

Peel sweet potatoes; cut each into quarters. In 3 quart saucepan over high heat, heat sweet potatoes and enough water to cover to boiling. Reduce heat to low; cover an simmer 15 to 20 minutes until potatoes are fork-tender; drain.

Meanwhile, grease well 14 corn stick molds (2 pans, 7 molds each).In large bowl combine flour, cornmeal, baking powder, and salt.

With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Preheat oven to 400º. In small bowl, with potato masher,mash sweet potatoes with milk, brown sugar, and egg until smooth. Stir into dry ingredients until batter is just blended.
Spoon batter into corn stick molds. Bake 10 to 15 minutes

until toothpick inserted in center comes out clean. Cool corn sticks in molds on wire rack 5 minutes. Remove from molds; cool on wire rack. Just before serving, reheat, if desired.

Sour Cream Corn Bread

1 c. corn bread mix
1/3 c. cooking oil
2 eggs
1 c. sour cream
1 c. cream style corn

Mix together all ingredients. Pour into a well greased 8x8in pan. Bake
at 400º for 30 minutes.

Easy Peanut Butter Puffs

1- 16oz. loaf frozen bread dough, thawed
1/4 c. peanut butter
1/4 c. chopped peanuts
2 tbs. honey
1 tsp. ground cinnamon

Divide dough into 16 pieces; pat each into a 3"circle. Combine peanut butter, peanuts, honey, and cinnamon; place a rounded t.
in center of each circle of dough. Wrap dough around mixture to form a ball; pinch edges to seal. Place, seam side down, in greased 9"x9"x2" baking pan.Cover; let rise till almost double (about 1 hr.). Bake in 375º oven for 25 to 30 minutes; cover with foil last 10 minutes to prevent over browning. Turn out onto wire rack; cool. Makes 16

Eggnog-Cherry Nut Loaf

2- 1/2 c. all-purpose flour
3/4 c. sugar
1 tbs. baking powder
1 beaten egg
1 -1/4 c. dairy eggnog
1/3 c. cooking oil
1/2 c. chopped walnuts or pecans
1/2 c. chopped maraschino cherries

In mixing bowl stir together flour, sugar, baking powder, and 1 tsp. salt. Mix egg eggnog, and cooking oil.
Stir into dry ingredients, mixing well. Fold in chopped nuts and cherries. Turn into two greased 8x4x2-inch loaf pans. Bake in 350º oven for 45 to 50 minutes or till done.
Cool in pans 10 minutes. Remove from pans; cool on wire rack. Makes 2 loaves.

Bachelor Bread

2 -3/4 c. * self rising flour
12 oz. beer
3 tbs. sugar

Mix beer, flour,and sugar. Pour into greased bread pan and bake at 350º until done.

Southern Golden Hush Puppies

2 c. self rising corn meal
3/4 c. milk
1 small onion, finely chopped
1 egg, slightly beaten
Vegetable oil or shortening

Combine corn meal and onion. Add milk and egg stirring well.
Carefully drop by tablespoon into deep hot 370 ° oil. Cook only a few at a time, turning once.
Fry until hush puppies are golden brown (3 to 5 minutes).
Drain well on absorbent towels.
Excellent when fried in the same oil that fish was fried in.

Carrot Pineapple Bread

3 eggs
2 c. sugar
1 c. vegetable oil
1 c. finely shredded carrots
1 can (8 ounces) crushed pineapple, undrained
2 tsp. vanilla extract
3 c. all-purpose flour
1-1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt

In a mixing bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture. Pour into
two greased 8-in. - 4-in. x 2-in. loaf pans. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool
in pans for 10 minutes; remove to a wire rack to cool completely.

Hobo Bread

1-1/2 c. raisin
2 tsp. baking soda
1 c. boiling water
1 c. sugar
1 beaten egg
2 c. flour
3 tbs. shortening
1 tsp. salt

Soak raisins with the baking soda in the boiling water. Mix and let stand until cool. Add the rest of the ingredients. Pour into greased bread pan.
Bake at 350° until toothpick comes out clean.

Angel Food Doughnuts

3/4 c. sour cream
1/4 c. milk
1 c. sugar
3 eggs
1 tsp. vanilla
4 c. sifted flour
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt

Combine cream and milk; beat until foamy. Gradually add sugar and eggs, beating until sugar is dissolved. Stir in vanilla and sifted dry ingredients. Chill for 1 hour. Roll 1/2-inch thick. Cut out doughnuts. Fry in deep hot fat (365°) until brown. Drain. Makes about 2-1/2
dozen.

Cathead Biscuits

2 c. Pioneer Biscuit Mix
1- 1/2 c. buttermilk,plus a drop or two extra if needed

Preheat oven to 400° F.

Make a well in the center of biscuit mix. Pour in buttermilk. Stir together
until mixture is wet and sticky.

Sprinkle a cup of biscuit mix on a plate. Take a small handful of wet
biscuit mix and shape into an oblong roll. Knead it into the dry biscuit mix.
Gently place on a greased pan.

Bake for 10 to 15 minutes.

Broccoli Cornbread

1 box cornbread mix (sweet)
1 tsp. salt
6 oz. cottage cheese
4 eggs, beaten
1 (10 oz.) package frozen chopped broccoli, thawed and squeezed to remove excess water
1 large onion,chopped
1/2 c. margarine, melted

In a large bowl, combine all ingredients and mix well. Pour batter into a lightly greased baking dish or iron skillet. Bake at 400° for 25-30 mins.

Sweet Potato Pone

2 large uncooked sweet potatoes peeled, grated
1/2 tsp. nutmeg
1 tsp. dried orange peel, shredded
1/3 c. flour
1 tbs. sugar
1/4 tsp. vanilla
1 tbs. solid shortening

Wash sweet potatoes, peel and cut off the ends and remove eye. Grate.

In an iron skillet stir together potato gratings and shortening on medium heat. Sprinkle flour throughout and stir. Add cinnamon, nutmeg and orange peel. Shred into very fine pieces. Stir constantly for five minutes.
Place in a greased baking dish. Bake at 350 ° for 20 mins.

Fried Hush Puppies
Serves: 6

2 c. cornmeal
2 tbs.. plain flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 egg
6 tbs. chopped onions
1 c. buttermilk, or as needed
Oil, as needed, for frying

Mix all ingredients well, adding a little bit of buttermilk at a time until you can make balls of the mixture with your hand. (You may not need to use all of the buttermilk). Drop the golf-ball-sized hush puppies in hot oil and fry in a deep skillet until brown.

Fried Cornbread
Serves: 8

1 c. cornmeal
salt
hot water

In a bowl, mix the cornmeal with a dash of salt. Gradually stir in hot water until mixture is the consistency of pancake dough.

On a lightly floured surface, roll out the cornmeal mixture in a thin layer and place in hot, greased frying pan.Fry until golden brown on both sides.

Molasses Brown Bread

1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 t. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
2 egg whites
1 c. Kellogg's All-Bran cereal
2 tbs. vegetable. oil
1/3 c. molasses
3/4 c. hot water
1/2 c. raisins
vegetable. cooking spray

Combine flours, soda, salt and cinnamon. Set aside.

In medium sized mixing bowl,beat egg whites slightly. Add cereal, oil, molasses, hot water and raisins; let stand 5 minutes or until cereal softens. Beat well.
Add dry ingredients, mixing only until combined. Coat two metal cans, 4-inches deep and 3-inches in diameter or one 8 1/2 x 4 1/2 x 2-inch loaf pan with cooking spray. Spread batter evenly into pan(s).

Bake at 350°F about 40 minutes for bread in cans or about 35 minutes for loaf bread or until wooden pick inserted near center comes out clean. Remove from cans or pan and cool. Serve warm or cold. Keep refrigerated.

Garlic Bread

1/2 c. softened butter
1 c. grated Parmesan cheese
2/3 c. mayonnaise
3 large cloves minced garlic
3 tbs. chopped parsley
1/2 tsp. oregano
large loaf of french or sour dough
bread, cut lengthwise

Mix all of the ingredients in a bowl and spread on the bread halves.
Place them on a cookie sheet and bake them in the oven at 350 ° for 10-15 minutes. Place them under the broiler for about 5 minutes, or until the edges brown.

Corn Pones

2-1/4 c. boiling water
3 c. self- rising cornmeal mix
1/4 c. plus 1 tbs. melted bacon drippings or shortening

Preheat oven to 450°. Grease a 10" cast-iron skillet with 2 T. drippings or shortening. Gradually stir boiling water into cornmeal mix; shape 2" balls of cornmeal mixture into 3-x2-" pone shapes, dipping hands in cool water before shaping each. Place pones in skillet with sides lightly touching and brush tops with remaining drippings. Bake for 35-45 mins. or until lightly browned. Makes about 10 pones.

(Note:) Corn pones are oblong shapes of simply made cornbread( ground corn into meal and water). They were introduced by Native Americans to the early settlers. We call them corn pones or corn dodgers.

Potato Biscuits

1 c. flour
3 tsp. baking powder
1 tsp. salt
2 tbs. bacon drippings
1 c. mashed potatoes
1/2 c. milk

Sift dry ingredients, then add potatoes and bacon drippings. Add enough milk to make a soft dough. Roll out on floured board 1/2" thick. Cut with floured cutter. Place on greased pan and bake at 400° for 12-15 mins. Makes 10-12 biscuits

Old Fashioned Hotcakes

3 eggs
1 tsp. vanilla
1-1/2 c. milk
3 tbs. butter
2-1/2 c. flour
2-1/2 tsp. baking powder
4 tbs. sugar

Beat eggs, vanilla. and milk together. Add butter( butter should be very soft) Sift all dry ingredients and beat lightly as flour is gradually added to milk mixture. All liquid may not be used to reach pouring consistency needed for fluffy hotcakes. Pour onto hot, oiled griddle. Cook over medium high hr=eat until brown on bottom. Turn and brown other
side.

Panhandle Cornbread

1 c. corn meal -- yellow
1 tbs. baking powder
1 cup cheddar; sharp -- shredded
2 eggs; lg. -- beaten
1/2 c. vegetable oil
1 c. dairy sour cream
1 can 8 ounces corn; cream style
4 oz. green chile peppers -- chopped

Preheat the oven to 400 ° F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil,
sour cream, corn and chiles together. Add to the cornmeal mixture.
Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes
then invert over a serving plate.

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