A collection of recipes from family & friends
1 egg — beaten
2 tablespoons milk
1/2 teaspoon salt
3/4 to 1 cup flour
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Combine egg, milk, and salt in mixing bowl. Add enough flour to make a stiff dough. Roll dough thinly on a floured surface. Stretch the dough with your hands, turn over and roll out again. Repeat this at least 12 times, until dough is extremely thin. Let dough stand 20 minutes. Roll up dough loosely and cut into slices 1/4 inch wide. Unroll cut slices and spread out. Let dry 2 hours.
2 cups flour
2/3 cup shortening
5 tablespoons water
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Place 2 cups flour in a small mixing bowl. Add 1/3 cup shortening and cut the shortening into the flour with a pastry cutter or fork until the mixture resembles coarse crumbs. Add the remaining 1/3 cup shortening and cut in similarly. Blend in water until the mixture forms a stiff dough. Divide dough in two halves. Roll out each half separately on a lightly floured surface. Makes one double crust.
1/2 cup sugar
1/4 cup butter
2 eggs
1 1/3 cups milk
3 cups flour
1/2 teaspoon salt
1 1/3 tbs. baking powder
1 teaspoon vanilla
Topping:
1 stick butter — melted
1 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
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Cream sugar and butter. Beat in egg and milk. Add flour, salt, baking powder, and vanilla. Pour into a greased 9×13 cake pan. Pour the melted butter over the top of the dough in pan. Combine remaining topping ingredients by stirring with a fork. Sprinkle over melted butter, covering top. Nuts or oatmeal may be added to the topping if you like. Bake at 375 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Best served warm.
2 packages fast granular yeast, or 2 cakes compressed yeast
1 cup lukewarm water
1 tsp sugar
1 cup milk, scalded
2 1/2 tsp salt
6 Tbsp sugar
2 eggs, well beaten
6 Tbsp shortening, melted (half butter)
6 1/2 to 7 cups sifted all purpose flour
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Soften yeast in the lukewarm water with the 1 tsp sugar. Scald the milk, stir in the salt and 6 T sugar, and shortening; cool until lukewarm. When cooled, stir in the yeast mixture; combine with beaten eggs. Add about 4 cups of the flour and beat until smooth. Stir in the rest of the flour, using just enough to make the dough almost too stiff to beat with a wooden spoon. Beat until smooth. Cover and let rise in a cozy place (85 degrees F) about 1 hour, until just doubled in bulk. Then turn out onto lightly floured board and shape into rolls or 3 small loaves. Place in greased pans, cover, and let rise again in warm place until doubled in bulk, about 45 minutes. Bake rolls 15 to 20 minutes in a moderately hot oven (400 degrees F). Bake loaves 20 minutes at 400 degrees, then reduce heat to moderate (350 degrees F) and bake 20 minutes longer. Serve rolls hot, but cool loaves before slicing. Makes about 2 dozen rolls or 3 small loaves. (12 rolls per 9×13 pan, 30 rolls per sheet pan). 54 calories per roll.
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For cinnamon rolls: After first rise turn dough out onto floured board and roll into 15 x 10 inch rectangle. Spread one stick softened butter over dough. Sprinkle with 1 cup brown sugar. Sprinkle with cinnamon to taste (about 1 teaspoon). Roll dough up into a 15 inch log. Cut into sixteen pieces (cut in half, cut halves into eighths). Place on greased 1/2 sheet pan and let rise until rolls fill the pan (about 1 hour). Bake at 375 for 20 minutes or until golden brown. Top with glaze after they have cooled a while.
CINNAMON ROLL GLAZE
Recipe courtesy of Paula Deen
FoodNetwork.com
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water
5 cups sliced fresh peaches (about 9 medium — peaches)
1 teaspoon lemon juice
1 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
2 tablespoons butter
1 unbaked 9 inch pie crust
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Combine peaches, lemon juice, sugar, flour and cinnamon in a large mixing bowl. Spoon into unbaked pie shell. Melt the 2 tablespoons butter and dot the top of the peach mixture with the melted butter. Top with the remaining pie crust and seal edges. Use a knife or fork to make air holes in the top crust before baking. Bake at 425 degrees for 35 to 45 mintues, until golden brown.
2 eggs
2 cups buttermilk
3/8 c. vegetable oil
1 3/4 cups flour
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
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In a small bowl, combine flour, baking powder, baking soda, salt and sugar. Set aside. In medium bowl, combine eggs, buttermilk, and oil. Mix well. Add dry ingredients to buttermilk mixture and mix until smooth. Let batter rest for 10 minutes. Cook on a preheated, lightly greased griddle for 1 minute. Sprinkle fresh blueberries, pecans, bananas, or strawberries on uncooked side. Turn pancakes and finish cooking. Makes about 10 cakes.
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup oil
1 egg, beaten
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Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups. In medium bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl combine milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy). Fill greased muffin cups 2/3 full. Bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool one minutes before removing from pan. Serve warm.
Variations:
Blueberry muffins
Stir 1 cup frozen or fresh blueberries into dry ingredients.
Strusel topped muffins
Blend 1/4 cup brown sugar, 1 tablespoon butter, 1/2 teaspoon cinnamon and 1/4 cup chopped nuts. Sprinkle over muffins before baking.
Sugar coated muffins
Brush tops of hot muffins with 2 tablespoons melted butter and dip muffins in mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon.
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter or margarine — softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
10 ounces Reese’s peanut butter chips
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Heat oven to 350. Stir together flour, cocoa, baking soda and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly, remove from cookie sheet to wire rack. Cool completely. About 4 1/2 dozen cookies.
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
2 tablespoons sugar
1 tablespoon cinnamon
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Preheat oven to 400 degrees. Sift together flour, cream of tartar, baking soda and salt. Beat together shortening and the 1 1/4 cups sugar until light and fluffy. Beat in the eggs and vanilla. Stir in the flour mixture. Combine the 2 tablespoons of sugar with the cinnamon. Roll a level tablespoon of dough into a ball. Roll into sugar mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in preheated oven 10 minutes or until lightly brown.
3 eggs
1 cup sugar
1/2 teaspoon salt
1 cup light corn syrup
1/4 cup melted butter
1 teaspoon vanilla extract
1 cup pecan halves
1 unbaked pastry shell — 9 inch
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Preheat oven to 350. Beat eggs slightly in mixing bowl. Blend in sugar, salt, corn syrup, butter and vanilla. Add pecans. Pour into pastry shell. Bake 45 to 50 minutes, or until knife inserted in the filling comes out clean.