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| Banana Bread | Pumpkin Bread | Refrigerator Rolls | |||
|---|---|---|---|---|---|
| Squash Bread | Date Nut Bread | Rise & Shine Biscuits | |||
| Butter Pecan Bread |
1 cup sugar
1 cup oil
2 beaten eggs
pinch salt
4 Tbsp sour milk (3 Tbsp milk plus 1 Tbsp vinegar)
2 cup flour
1 tsp baking soda
3 mashed bananas
nutmeg to taste, optional
Mix in order given.
Use a greased loaf pan, 350 degrees for 70 minutes or until it tests done.
If you use black bread pans lower temperature by 25 degrees.
4 eggs
3 cups sugar
1 cup vegetable or canola oil
2/3 cup water
2 cups pumpkin
3-1/2 cups flour
2 tsp baking soda
1-1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
Mix together, bake in greased bread pans at 350 degrees for 70 to 90 minutes.Less time for smaller pans.
Remember to lower oven temperature by 25 degrees if using glass or black bread pans.
Combine and let stand
2 packages of yeast
2½ tsp sugar
1/2 cup warm water
Pour 2 cups of boiling water over 2/3 cup of lard (or use 5½ Tbsp lard and 5 Tbsp oleo or butter)
Let stand until cool.
When cool add
1 egg
2 tsp salt
2/3 cup sugar
yeast mixture
3 cups flour (use bread flour if you have it)
Beat thix mixture well.
Add 4 to 4½ cups more flour and mix well.
Let rise covered until doubled. About 2 hours
Punch down dough, cover and store in fridge or knead lightly and form into biscuits.
Let rise until double, bake 350 degrees.
I have used this dough to make cinnamon rolls also.
3 eggs
2 cups sugar
1 tsp salt
1 tsp baking soda
¼tsp baking powder
1 cup vegetable oil
1 tsp vanilla extract
3 cups flour
1 tsp cinnamon
Cloves, nutmeg, to your taste, optional
Beat eggs, add sugar, vanilla and oil, mix well. Add dry ingredients.
Bake in two greased bread pans filled 2/3 full.
325 degrees 50 to 60 minutes.
3/4 cup very finely chopped nuts (I use pecans)
1 cup chopped dates* (Use the "dried" chopped dates. The last ones I used were Dole and they were excellent)
1 1/2 tsp. baking soda
1/2 tsp salt
1/4 cup margarine
3/4 cup boiling water
~~~~~
2 eggs
1/2 tsp vanilla extract
1 cup sugar
1 1/2 cups flour (unsifted)
Combine nuts, dates, baking soda, and salt in medium mixing bowl.
Add the margarine and boiling water.
Allow this mixture to stand for
15 minutes.
While above mixture stands:
Beat the eggs slightly;
add vanilla extract.
Stir in sugar and flour.
Add to date mixture.
Do no over mix. (do not use a mixer)
Place in greased 9X5X3 loaf pan
Depending on your pans, you
may want to lightly flour bottom of pan.
Bake 45 minutes (to an hour) at 350.
Test for "done-ness"
through the center.
Remove from pan as soon as it can be handled. Wrap in plastic wrap
while loaf is still warm. Overwrap with foil. This helps keep the bread
moist. Rewrap after each "use"
I've learned (the hard way) that if you plan to make more than one
loaf : Measure, etc for each loaf separately. Doubling or tripling the
recipe does not work.
Ingredients:
1 Tbls. plus 2 Tsp. Sugar
1/3 Cup Sour Cream
1/3 Cup Club Soda
2 Cups Bisquick
Directions:
Mix all of above ingredients together, stirring until moist.
Knead 10-12 times; roll out on floured surface and cut.
Bake in preheated 450 degree F oven for 16-18 minutes.
Ingredients:
1 Pkg. Butter Pecan Cake Mix
1-3oz. Pkg. Butter Pecan Flavor Instant Pudding
4 Eggs
3/4 Cup Oil (or applesauce for low-fat)
3/4 Cup Water
1 Cup Chopped Pecans
Preparations:
Combine all ingredients except pecans. Mix well, then fold in nuts.
Pour into greased & floured loaf pans. Bake at 350 degrees
for 30 to 40 minutes, or until cake tester comes out clean.
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