Cornbread

Delicious with butter and honey!

2 c. flour
1 c. sugar (could use less)
1 c. cornmeal
2 T. baking powder
1 t. salt
2 c. milk
2 eggs
1/4 c. oil

Stir together dry ingredients. In a separate bowl, mix together milk, eggs, and oil. Add to flour mixture and stir just until blended. Don't over-stir. Pour into a greased 9 x 13 pan. Bake at 400° for 25 minutes, until golden brown and a toothpick inserted comes out clean. Serve warm!

Dixie's Favorite Bread

2 1/2 c. warm water
1/3 c. oil
1/3 c. honey
1 T. yeast
1 1/2 t. salt
1/2 c. gluten flour
7 - 8 c. whole wheat flour (divided) Can use 1/2 white flour if desired

Mix first 5 ingredients a couple of minutes. Add 1/2 the whole wheat flour and the gluten. Mix well. Add remaining flour 1 c. at a time until it cleans the side of the bowl. Knead about 8 minutes. Shape into two 9x5 loaves. Let raise in warm oven until double (not above pan sides). Turn oven to 350° and bake 30 - 40 minutes. (Nicely browned and thumps hollow). 

Leave in pan 3 minutes, then cool in towel for soft crust, or cooling rack, Brush top with brush. 

Hearty Oatmeal Pancakes

1 c. quick oats
1/2 c. whole wheat flour
1/2 c. flour
1 T. sugar
1 t. baking powder
1/2 t. soda
1/4 t. salt

1 egg lightly beaten
2 c. buttermilk
1-2 T. canola oil
1 t. vanilla

Mix wet and dry ingredients separately.  Mix together until just blended. PDour 1/4 c. batter per pancake on sprayed skillet.  Yield 12-15 pancakes.

I mix up several dry mixes in ziplock bags with the wet instructions written on them.  These are really yummy and cook quick like regular pancakes.

Cranberry Bread

2 c. fresh cranberries

2 c. flour

1/2 t. salt

1/2 t. cinnamon

1/4 t. nutmeg

1/8 t. cloves

1/8 t. allspice

1 t. baking powder

1 t. baking soda

1 c. brown sugar, packed

4 T. butter, melted

1 egg, beaten

Juice of 2 oranges (3/4 c.)

Zest of 1 orange

1/2 c. chopped pecans

Butter and flour a 9 x 5 x 4 loaf pan. Pick over the cranberries, removing any stems. In a mixing bowl, sift flour, salt, spices, baking powder and soda. Stir in the brown sugar. Add butter, egg, orange juice, orange zest; stir to mix. Fold in chopped pecans and cranberries. Spoon into prepared loaf pan and bake for 1 hour at 350°. Unmold loaf onto a rack and cool 15 minutes. May be served immediately or cooled completely and wrapped in plastic wrap, then stored overnight before serving. 

50% Whole Wheat Bread

5 c. liquid (2 c. potato water
                 (2 c. buttermilk
                 ( 1 c. warm water
Put in mixer with 6 T. solid shortening
                             6 T. sugar/honey
                             2 T. molasses
                             2 T. salt
Add 7 cups wheat flour in and mix well. Add 2 T. yeast dissolved in 1/2 c. warm water. Add 6 cups white flour. Mix 10 minutes, then let rest in covered bowl 10 minutes. Divide into 5 loaves. Let rise 1 hour. Bake at 400-450° for 10 minutes, then 350° for 20-30 minutes.

Angel Biscuits

5 t. water, warm
2 T. sugar
1 pkg. yeast
5 c. flour
1 c. shortening
1/2 t. soda
5 t. baking powder
3/4 t. salt
2 c. buttermilk (or sour milk)

Soften yeast in water with sugar. Cut shortening into flour mixture; add rest of ingredients.  Makes a soft dough. Spoon into greased muffin tins and bake 15 minutes at 375°.  Makes 2 dozen. I also like to make roll biscuits out of this.  Also, I put in fridge in tupperware uncooked dough for 1 week.

Dilly Bread

1 pkg. yeast
1/4 c. warm water
2 T. sugar
1 T. instant onion
1 c. cottage cheese (it can be old and starting to turn)
1 T. butter
2 t. dill seed
2 t. salt
1/4 t. soda
1 egg
2 1/2 c. flour

Dissolve yeast in water with sugar.  Heat cottage cheese till it strings from spoon.  Combine all ingredients in bowl except flour; add flour. Turn into well-greased casserole.  Let rise 30-40 minutes. Bake at 350° 40-50 minutes.

Lion House Pumpkin Bread

1-1/3 cups vegetable oil
5 eggs
1 can (16 oz) pumpkin
2 cups flour
2 cups sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
2 3 oz packages vanilla pudding mix (regular or instant)
1 cup chopped nuts

Preheat oven to 350 degrees. Mix oil, eggs, and pumpkin in mixing bowl and beat well. Sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix and nuts. Pour into greased large loaf pans. Bake for 1 hour. Makes 2 loaves.

Cinnamon Bunny Bread

Bake large bunnies at 350 degrees for 20 minutes, small bunnies for 15 minutes. Makes 6 large bunnies or 12 small bunnies.

1 cup milk
1/2 cup (1 stick) unsalted butter, sliced
1/2 cup warm water (105-115 degrees)
3/4 cup sugar
2 packages (1/4 oz each) active dry yeast
5-6 cups unsifted all-purpose flour
1 Tbsp ground cinnamon
1 tsp salt
5 eggs, at room temperature (reserve one for glaze)
1 Tbsp cold water
Decorator frosting
Small round candies or jelly beans

Decorator Frosting:
Combine 1 egg white and 1/8 tsp cream of tartar in small bowl. Beat with electric mixer until frothy. Add 1-1/2 cups sifted confectioners sugar and beat until fluffy and stiff, about 5 minutes. If frosting is too stiff, beat in a few drops of water until proper consistency. Keep covered with damp cloth at all times or frosting will harden.

1. Combine milk and butter in small saucepan. Place over low heat until butter melts. Remove from heat and cool to lukewarm (110 degrees).
2. Stir together warm water and 1 Tbsp of the sugar in small bowl. Sprinkle yeast over surface and let soften for 1 minute. Stir to dissolve. Let stand until foamy, about 5 minutes.
3. Combine 4 cups of the flour with the remaining sugar, cinnamon, and salt in a large bowl. Add 4 of the eggs, yeast mixture, and warm milk mixture. Stir with wooden spoon until blended. Stir in enough of the remaining flour to make soft but not sticky dough.
4. Knead dough on lightly floured surface or in electric mixer bowl with dough hook until smooth and elastic, 8-10 minutes. Place dough in lightly oiled bowl, turning once to coat with oil. Cover and let rise in warm place, away from drafts, until doubled in bulk, 1-1.5 hours.
5. Punch dough down. Knead briefly. Cover and let rest 10 minutes. Grease 2 large baking sheets.

6. FOR LARGE BUNNIES: Cut dough into 6 equal parts. Use one part for each bunny. If kitchen is warm, keep unused dough, covered, in refrigerator.
7. Using one piece of dough, pinch off about 1/2 cup for body and roll into a ball, slightly elongating it into the shape of an egg. Place on baking sheet. Pinch off about 1/4 cup from remaining dough for the head and roll into smooth ball, making it elongated and pointed at one end. Did point into water (have some handy in small bowl) and tuck point under ball on baking sheet. Pinch off tiny piece for nose. Roll into ball, dip bottom into water and place in center of face.
8. Divide remaining dough into 6 equal pieces. Roll 4 pieces into balls for paws, making them slightly pointed and elongated at one end. Dip point of each into water and tuck under body in four places to make the paws. Roll remaining 2 pieces into logs for ears, making a point on one end and flattening the other end of each log. Dip flattened end of each into water and tuck under head for ears.
9. Repeat with remaining 5 pieces of dough for 5 more bunnies, placing on baking sheets with about 3 inches between each. Cover with plastic and let rise in warm place, away from drafts, until doubled in bulk, 30-60 minutes.
10. Position an oven rack in the center of the oven. Preheat oven to moderate (350 degrees).
11. Whisk together reserved egg and 1 Tbsp cold water in small bowl to make glaze. Uncover bunny breads and brush with egg glaze. Brush each a d second time.
12. Bake in preheated moderate oven (350 degrees) for 20 minutes or until bread is golden and sounds hollow when tapped with fingertips. Remove bread from baking sheets to wire racks. Let cool completely before decorating.

13. FOR SMALL BUNNIES: Divide dough into 12 equal parts. Assemble as directed for large bunnies in steps 6, 7, and 8, but using half the amounts for each part.
14. Bake in preheated moderate oven (350 degrees) for 15 minutes or until bread is golden and sounds hollow when tapped with fingertips. Remove bread from baking sheets to wire racks. Let cool completely before decorating.

15. Prepare Decorator Frosting
16. TO DECORATE: Place Decorator Frosting in pastry bag fitted with medium writing tip. Squeeze out "beads" on face for the eyes; top with jelly beans or candies. Squeeze out 3 fine lines radiating from each side of the nose for whiskers. Draw on mouth. To decorate bodies, space polka dots of frosting evenly all over and attach tiny candies for dots. Or make a row of buttons down center from. Let decorations air-dry for 30-60 minutes to harden frosting.

Aunt Lorraine's Rolls

1-1/2 cups buttermilk (warmed to lukewarm)
1/2 tsp soda
1/2 tsp salt
1 package yeast, softened in warm water
2 eggs, beaten
1/4 cup melted shortening
1/4 cup sugar
5 cups flour

Mix together to make soft dough. Knead and let rise 30-60 minutes. Shape rolls and let rise 1.5 hours in pan (the secret). Bake at 400 degrees for 15-20 minutes.

Brown Nut Bread

2 cups whole wheat flour
1 cup white flour
2 cups sour milk
2 tsp soda
1 tsp salt
1/2 cup molasses
1/4 cup sugar
1/2 cup raisins
1/2 cup nuts

Mix dry ingredients together; cut and flour raisins, add nuts. Add sour milk (or buttermilk) to the molasses and then add the wet materials to the dry. Grease 4 1-lb baking powder cans thoroughly and pour in mixture. Cover and let stand one hour. Then bake 45 minutes in 350 degree oven. Fill cans only 2/3 full for the mixture rises before baking.