PERFECT WHITE BREAD

1 pkg. dry yeast
1/4 cup warm water
2 cups milk, scalded
2 Tbsp. sugar
2 tsp. salt
1 Tbsp. shortening
5-3/4 to 6-1/4 cups flour

Soften yeast in warm water.  Combine hot milk, sugar, salt and shortening.  Cool to lukewarm.  Stir in 2 cups of flour, beat well, add yeast; mix.

Add enough of remaining flour to make a moderately stiff dough.  Knead until smooth and satiny - 8 to 10 minutes.  Shape into ball and place in a greased bowl.  Cover; let rise in warm place until double.  Punch down. 

Cut dough in 2 portions.  Shape each in smooth ball.  Cover and let rest 10 minutes.  Shape in 2 loaves, place in 2 greased loaf pans.  Cover.  Let rise till double.  About 1 hour.

Bake in a hot oven - 400 degrees - for 35 minutes or until done.

Alternate shaping:   Roll into a 15x7 inch rectangle.  Starting with the narrow side, roll like a jelly roll.  Slice into rolls.  Place on greased cookie sheet and let rise until double.  Bake at 400 degrees (for probably around 12-15 minutes??)

ROLLS

4 cups milk
1 cup sugar
2 Tbsp. salt
1 cup Crisco

Combine ingredients and scald.

6 eggs

Separate eggs and beat separately.

3 pkg. yeast
1 cup warm water
1 tsp. sugar

Dissolve sugar in water.  Add yeast and stir to dissolve.

Put scalded liquid (which has cooled to warm) into mixer.  Add beaten egg yolks and then beat egg whites.  Add yeast.

Start beaters and add 3 cups flour.  Then add 11 more cups of flour.

Divide and put into 2 greased bowls and let rise in a warm place.  Punch down when double in size.  let rise again.  Then roll out about 1/2-inch thick and cut for rolls.  (Use bits between and add a little more flour for loaf.)

GIANT POPOVERS

6 Tbsp. butter or margarine (3/4 stick)
6 large eggs
2 cups milk
2 cups all-purpose flour
1 tsp. salt

About 1/1/2 hours before serving:

Grease well eight 2-1/2 inch deep, 7 oz. custard cups.  Set cups in jelly-roll pan for easier handling.

Preheat oven to 375 degrees.  In small saucepan, melt butter or margarine.  In large bowl, with mixer on low speed beat eggs until frothy; beat in milk and butter until blended.  Beat in flour and salt until smooth.

Fill each custard cup three-quarters full with batter.  Bake 1 hour; then quickly make small slit in top of each popover to let out steam; bake 10 minutes longer.  Immediately remove popovers from cups.  Serve piping hot.  Makes 8 popovers.

REGULAR POPOVERS:

About 1-1/4 hours before serving, grease twelve 2-1/2 inch muffin pan cups.  Prepare as above but cut amounts of ingredients in half.  Bake 50 minutes before cutting slit in top.  Makes 12 popovers.

CINNAMON ROLLS

Dough:
2 cups milk
3/4 cup sugar
2 pkg. yeast
1/2 cup warm water
2 large eggs yolks
1 tsp. salt
7-1/4 to 8-1/4 cups flour
3/4 cup butter or margarine, softened

Heat milk and sugar over medium heat, stirring occasionally until sugar is dissolved.  Cool until lukewarm.  Sprinkle yeast over warm water in a large bowl; stir to dissolve yeast.  Let stand until foamy.

Beat milk mixture, egg yolks and salt.  With a wooden spoon add yeast and blend.  Beat in 4 cups flour then softened butter until mixture is smooth.  Gradually stir in another 2-1/4 cups flour until blended and forms a soft dough.

Grease a large bowl.  On floured surface knead dough until smooth and elastic.  Add as much flour as necessary.  Knead 8 to 10 minutes.  Place dough in greased bowl.  Let rise until double.  About 1 hour.

Cinnamon Sugar:
3/4 cup sugar
3/4 cup brown sugar
2 Tbsp. cinnamon

Brush two 13x9-pans with 2 Tbsp. butter.  Sprinkle each with 1/4 cup cinnamon sugar mixture.

8 Tbsp. butter or margarine (melted and divided)
1 1/2 cup chopped pecans

Turn dough on the floured surface; cut in half.  Roll one piece of dough into a 16x12 inch rectangle.  Brush top with 3 Tbsp. melted butter and sprinkle surface evening with 3/4 cup cinnamon sugar.  Top with half of the pecans.  Roll into log.  Repeat with other half of dough. 

Cut each log into twelve 1-1/4 inch slices.  Place in pans.  Let rolls rise until almost doubled in bulk.  Bake at 350 degrees for 35 minutes.

Glaze:
2 cups powdered sugar
2 Tbsp. orange juice

REFRIGERATOR POTATO ROLLS

1 cup milk, scalded
1 cup hot mashed potatoes
1/2 cup shortening
1/4 cup sugar
2 tsp. salt
1 pkg. yeast
1/2 cup lukewarm water
2 beaten eggs
5-6 cups flour

Combine milk, potatoes, shortening, sugar and salt in a large bowl.  Let stand until lukewarm.  Add yeast softened in water.  Add eggs.  Add 1-1/2 cup flour and beat well.  Cover and let stand in warm place 1 hour or until full of bubbles.  Stir in 3-1/2 to 4-1/2 cups flour to make fairly stiff dough.  Knead until smooth.  Place in greased bowl, cover and chill in refrigerator.  About 1-1/2 hours before serving time shape in rolls.

WHOLE WHEAT BREAD

3 Tbsp. of dry yeast or 3 pkgs.
1 tsp. brown sugar
1/2 cup warm water

Stir together and let set.  In mixer blend together the following - in order:

12 cups whole wheat flour
1 cup (dry) powdered milk
2-1/2 tsp. salt
1 cup honey (mix with liquid) or 1 cup brown sugar
3-3/4 cups warm water
1 cup salad oil
4 beaten eggs
Yeast from above

Mix all together well, remove from mixer and knead for 10 minutes.  Place in greased (large) bowl and let rise in refrigerator for at least 3 hours or overnight.

Remove and knead for at least 10 minutes.  Form loaves (4) and let rise in warm place until double in size.

Bake in 350 degree oven for 10 minutes.  Reduce heat to 300 degrees for 45 minutes.  Remove from pans and let cool.

POPOVERS

3 eggs
1 cup milk
3 Tbsp. salad oil
1 cup sifted all-purpose flour
1/2 tsp. salt

Preheat oven to 400 degrees.  Lightly grease popover pan.  In a medium bowl with a rotary beater, beat eggs, milk and oil until well combined.

Sift flour with salt over egg mixture; beat just until smooth.  Pour batter into prepared pan, filling each cup about half full.  Bake 45 to 50 minutes, or until deep golden brown.  Serve hot.

Makes 6

CHEESE STUFFED ROLLS

1 lb. cheese, shredded
3 hard cooked eggs, diced
1/2 cup chile
1/2 cup chopped green pepper
1 cup sliced olives
1 cup tomato sauce
1 small onion, chopped fine
1/2 cup oil

Bake 30 minutes at 350 degrees.

MUFFINS

2 cup boiling water
2 cups bran buds

Mix together and cool.

Cream:
3 cups sugar
1 cup Crisco

Add 4 eggs

Mix well then add:
1 quart buttermilk
1 cup nuts
1 cup raisins
Bran mixtures from above

Sift:
5 cups flour
1 tsp. salt
5 tsp. soda
4 cups bran buds (dry)

Fold in just until mixed.  Refrigerate.  Do not stir.  Bake in muffin tins 20 minutes at 400 degrees.

HALF RECIPE

1 cup boiling water
1 cup bran buds         - Cool

1/2 cup sugar
1/2 cup Crisco          - Cream

2 eggs

Add eggs to sugar & Crisco.  Mix well.  Add :

1/2 quart buttermilk
cooled bran mixture
1/2 cup nuts
1/2 cup raisins

Sift:
2 1/2 cup flour
1/2 tsp. salt
2 1/2 tsp. soda
2 cups dry bran

Add to bran mixture.  Stir just until moistened.

STICKY BUNS

1 pkg. Bake & Serve frozen rolls
1/2 pkg. butterscotch pudding mix (not instant)
1/2 cup butter
1/2 cup brown sugar
1/2 cup nuts
cinnamon to taste

Place 25 rolls in greased bundt pan.  Sprinkle pudding mix over rolls (dry).  Combine brown sugar and melted butter.  Pour mixture over rolls.  Sprinkle with pecans and cinnamon.

Cover pan with a towel and place on counter overnight.  Bake at 350 degrees for 30 minutes.  Cool 4 or 5 minutes before inverting on platter.

ORANGE CRUNCH MUFFINS

Sift together:

2 cups flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt

Stir in:

1/2 cup Bran Buds

Combine:

2 eggs, well-beaten
1 Tbsp. orange zest
1 cup orange juice
1/3 cup oil

Stir until just moistened.  Fill greased muffin pan.  Bake at 400 degrees  - medium-size 20 minutes or mini-muffins 15 minutes.

BRAN MUFFINS

2 Tbsp. shortening
1/4 cup sugar
1 egg
1 cup All Bran
3/4 cup milk

Blend shortening, sugar.  Add egg and beat well.  Let soak until moisture is taken up. 

Sift together:
1 cup flour
1/2 tsp. salt
2 1/2 tsp. baking powder

Add to first mixture.  Stir until flour disappears.  Fill greased muffin tin 3/4 full.  Bake at 400 degrees for 30 minutes.  Makes 8 large muffins.

APPLE/CARROT MUFFINS

2 cups flour (white)
2 cups flour (whole wheat)
2 cups sugar
4 tsp. baking soda
4 tsp. cinnamon
1/2 tsp. cloves
1 tsp. salt
4 cups apples (shredded)
1 cup carrots (shredded)
1 cup coconut
1 1/2 cups nuts
1 1/2 cups oil
1/2 cup milk
4 tsp. vanilla
3 eggs

Combine dry ingredients.  Combine oil, milk eggs, vanilla.  Blend dry and wet mixtures and add apples, carrots, coconut and nuts. 

Drop in muffin tins.  Bake at 350 degrees for 20 minutes.