Feather Light Muffins

Ingredients:

1 cup shortening

1 1/2 cup sugar

3 eggs

4 1/2 cups flour

4 1/2 tsp. baking powder

1 1/2 tsp. salt

3/4 tsp. nutmeg

1 1/2 cup milk

Topping:

1 1/2 cup sugar, 3 tsp cinnamon, 1 stick marg. or butter.

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Preparation Instructions:

Cream shortening, sugar, and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins 2/3 full. Bake at 325 degrees for 20-25 minutes - or until golden. Let cool for 3-4 min. Meanwhile, combine sugar and cinnamon in small bowl. Roll warm muffins in melted butter, then in sugar mix. (top of muffins onlt) Serve warm! Yield 24-30 mufffins.

No Fail Pizza Hut Style Breadsticks

Ingredients:
1 ½ cup hot water
2 Tb sugar
½ tsp salt
½ cup non fat dry milk
1 Tb yeast
3 cup flour
1/3 cup melted butter (I used half of the butter, just softened and spread it in the pan. The other half I melted and poured it on top)


Preparation Instructions:Dissolve sugar, salt and dry milk in hot water. Add enough flour (~1 cup) to make a soupy mixture. When the mixture is no longer hot but still warm add the yeast and stir well. Then add the rest of the flour, enough to form a moderately stiff dough. Knead the dough until smooth. Roll dough into a rectangular shape the size of your baking pan. Spread half of the butter onto the baking pan, then place your dough into the pan and spread the remaining butter on top of the dough. Top the breadsticks with garlic salt, Parmesan cheese, salad seasoning salt, or whatever you want. Cut the dough into breadsticks with a pizza cutter and let raise for 10-15 min. Bake at 350 degrees for 20- 25 min. Yum!

Marie Callender’s Famous Golden Cornbread

Ingredients: 

1 1/4 cups all purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/3 cup sugar
3/4 teaspoon salt
1 1/4 cups whole milk
1/4 cup shortening
1 egg


Honey Butter
½ cup (1 stick) butter, softened
1/3 cup honey


Preparation Instructions:

1. Preheat the oven to 400 degrees F.
2. Combine the flour, cornmeal, baking powder, sugar, and salt in a medium bowl.
3. Add the milk, shortening, and egg and mix only until all the ingredients are well combined.
4. Pour the batter into a greased 8x8 inch pan.
5. Bake for 25 to 30 minutes or until the top is golden brown. Let the cornbread cool slightly before slicing it with a sharp knife into 9 pieces.
6. For the honey butter, use a mixer on high speed to whip the butter and honey together until smooth and fluffy.

Honey Whole Wheat Bread

Ingredients:
2 envelopes yeast
4 cups water
1/2 cup butter, softened
1/4 cup molasses
1/2 cup honey
2 teaspoons salt
6 cups whole wheat flour
4 cups white flour

Preparation Instructions: 
1. Dissolve yeast in warm water.
2. In a large bowl, combine butter, molasses, honey and salt and mix well.
3. Add yeast mixture and then gradually add flours.
4. Turn onto floured surface and knead until smooth.
5. Place in buttered bowl and let rise until double.
6. Punch down and let rest for a few minutes.
7. Divide dough into 4 parts and shape into loaves.
8. Place in greased pans and let rise for about an hour.
9. Bake at 375* for 35 to 40 minutes.

Zucchini Bread

Ingredients:
2 cups sugar
1 cup canola oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups shredded zucchini (about 2 medium)
1/2 cup chopped nuts
1 teaspoon grated lemon peel

Preparation Instructions:
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, salt, baking soda, baking powder and cinnamon; stir into sugar mixture just until moistened. Stir in the zucchini, nuts and lemon peel.
Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350̊ for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Butter Horn Rolls

Ingredients:
1 pkg. dry yeast (or 1 tablespoon)
1 tablespoon sugar
1/4 cup lukewarm water
1/2 cup sugar
scant teaspoon salt
 3 eggs well beaten
1/2 cup butter melted
1 cup lukewarm water
5 cups flour

Preparation Instructions:
Dissolve the top three ingredients in a large bowl.  Then add sugar, salt, eggs, butter, water, and flour.  Mix by hand with spoon until stiff.  Cover with lid or plastic wrap and put in refrigerator overnight.  The dough should about double so I mix and use a large bowl.  When ready to use, roll out on floured surface--dough will be sticky.  It is better if dough is used right from the refrigerator.  Cut into triangles and place on cookie sheets After dough is rolled and placed on cookie sheets, brush with melted butter.  Put in a warm place to rise about 2 hours.  Bake at 350 for 10-15 minutes depending on how big you make the rolls.  Makes 24-48 depending on size.

Dough can be kept in refrig. for several days.  Also I use the dough for danish, cinnamon rolls, or pepperoni twists.  The dough is easy to use.

Cinnamon Rolls

Ingredients:
½ Sweet Roll Dough Recipe
2 tablespoons margarine or butter, softened
1/4 cup sugar
2 tsp. ground cinnamon

Preparation Instructions:
Roll dough into rectangle, 15x9 inches, on lightly floured surface; spread with margarine. Mix sugar and cinnamon; sprinkle over rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Stretch toll to make even. Cut into nine 1 ½ inch slices. Place slightly apart in greased square pan, 9x9x2 inches, or in greased medium muffin cups. Let rise until double about 40 minutes.

Heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes.

Sweet Roll Dough

Ingredients:
1 package active dry yeast
½ cup warm water (105 - 115 degrees)
½ cup lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup shortening, or margarine or butter, softened
1 tsp. salt
1 egg
3 ½ to 4 cups all purpose flour

Preparation Instructions:
1. Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 ½ hours. (Dough is ready if an indentation remains when touched)
3. Punch down dough. Shape, let rise and bake as directed.

Baking Powder (Drop) Biscuits

Ingredients:
2 cups flour
½ tsp. Salt
4 tsp. Baking powder
½ tsp. Cream of tartar
1 tablespoon sugar
½ cup shortening
1 cup milk

Preparation Instructions:
Preheat the oven to 425 degrees. Put the flour, baking powder, cream of tartar and sugar in a bowl. Cut the shortening into the flour with two knives or a pastry blender until the micture resembles coarse meal. Add milk and drop by teaspoonfuls onto buttered baking sheet. Bake 15-20 minutes.