Monkey Bread

Ingredients:

3 (12 oz) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
½ cup margarine
1 cup packed brown sugar
½ cup chopped walnuts (optional)
½ cup raisins (optional)

Directions:
Preheat oven to 350. Grease one 9 or 10 inch tube pan, bundt pans are perfect for this recipe. A spring ring pan wouldn’t be a good idea since the caramel could leak out of the pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6-8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins arrange them in and among the biscuit pieces as you go along.
In a small saucepan melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut, the bread just pulls apart.

Pumpkin Chocolate Chip Muffins

Ingredients:

3/4 cup white sugar

1/4 cup vegetable oil

2 eggs

1 cup canned pumpkin

1/4 cup water

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon ground cloves

1 1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup semisweet chocolate chips

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pan or use paper liners (or just pam'em).

Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 minutes.

Scones

"Deep fried scones like the kind in restaurants. Very good."
Makes 1 -1 1/2 dozen

Ingredients:
1 package dry yeast (roughly 2 tablespoons)
1/4 cup water
1 1/2 teaspoons sugar
1/4 cup sugar
1/2 cup boiling water
1/4 cup margarine or butter
1 teaspoons salt
1 1/2 eggs, beaten
2 1/4 cups flour

Directions:
Dissolve yeast in warm water. Add 1 Tablespoon sugar, and set aside. Pour boiling water over the remaining sugar, margarine, and salt. Add eggs, and stir well.

Then add in the yeast mixture, and 1 cup of flour. Beat with mixer until smooth. Add the rest of the flour. Let rise for one hour, then refrigerate until cold (Note: can be refigerated overnight). Roll out very thin (about 1/4-inch) on floured surface, and cut into 3-inch squares.

Fry in hot oil until golden brown and puffy. Serve with butter and honey, or coated with granulated sugar.

Pizza Crust

Ingredients:
1 1/4 teaspoons active dry yeast
2 cups bread flour
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon nonfat dry milk powder
1 tablespoon margarine
2/3 cup warm water (110 degrees F/45 degrees C)

Directions:
Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.

Ordinary Biscuits

This is the recipe I use for the chicken and biscuits. Second-day biscuits are really good re-heated in the oven and then with butter and jam inside. They taste like KFC biscuits.

Ingredients:
2 cup flour
½ tsp salt
2 tsp sugar
4 tsp baking powder
½ tsp cream of tarter
½ cup shortening (113 grams butter)
2/3 cup milk

Directions:
Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs. Add milk all at once; stir only until dough follows fork around bowl. Turn out on lightly floured surface. Knead gently ½ minutes. Pat or roll out ½ inch thick; cut with lip of a floured cup. Bake on ungreased cookie sheet 10-12 minutes @ 450. Makes 16.

Dinner Rolls

Ingredients:
4 1/2 cups all-purpose flour
1/4 cup shortening
1/4 cup white sugar
2 1/2 teaspoons salt
1 1/2 tablespoons active dry yeast
1 1/2 cups cold water
1 tablespoon vegetable oil

Directions:
Mix together flour, sugar, salt, and instant yeast. Mix in shortening. Mix in water.
Turn out onto a lightly floured surface. Knead by hand for 20 minutes. Cover dough with oil. Place dough in a bowl, cover, and proof for 1 hour.
Form rolls, and place on a greased baking tray. Proof for 45 minutes.
Bake at 400 degrees F (205 degrees C) for 12 to 14 minutes.

Flaky Pie Crust

Grandma Fife's Recipe

Ingredients:
2 1/2 cups flour
1 1/2 teaspoons salt
1 cup shortening
1 egg
1/4 cup cold water
1 tablespoon vinegar

Directions:
Mix Salt and Flour. Cut Shortening into Flour. Beat egg, water and vinegar together then mix into flour mixture.

Bake pie shells at 475 degrees until golden brown.

Pumpkin Chocolate Chip Muffins

From S.B.

Ingredients:
1 box Spice cake mix (Duncan Heinz)
1 can (15 oz.) pumpkin
1/2 to 1 bag milk chocolate chips

Directions:
Mix cake mix and pumpkin. Add 1/2 bag of chocolate chips. (entire bag if desired) Bake for 15 minutes at 350 degrees. Doesn't get easier than that!

Chocolate Chip Pumpkin Bread

Ingredients:

2 cups white sugar

2/3 (15 ounce) can pumpkin puree

2/3 cup vegetable oil

1/4 cup and 3 tablespoons water

3 eggs

2-1/3 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1-1/4 teaspoons baking soda

1 teaspoon salt

2/3 cup miniature semisweet chocolate chips

1/3 cup chopped walnuts (optional)

 

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill pans 1/2 to 3/4 full.

Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Delicious White Bread

This is the recipe I use when making bread. It is SO good! The secret is using a hand-mixer or kitchenaid to mix the dough. Yum!

Ingredients:
2 pkgs active dry yeast (2 Tbsp)
2 2/3 cups lukewarm water
½ cup nonfat dry milk
2 Tbsp sugar
1 Tbsp salt
1/3 cup cooking oil
7 to 7 ½ cups sifted flour

Directions:

1. Sprinkle yeast on lukewarm water; stir to dissolve.
2. Add dry milk, sugar, salt, oil and 3 cups flour.
3. Beat with electric mixer at medium speed until smooth, about 3 minutes, scraping bowl occasionally. Or, beat with spoon until batter is smooth. Gradually add enough remaining flour to make a soft dough that leaves the sides of the bowl.
4. Cover; let rest 15 minutes.
5. Knead on floured surface until smooth and satiny, about 5 minutes.
6. Divide dough in half, shape each half into a loaf.
7. Place in two greased 9x5x3 inch loaf pans.
8. Let rise until doubled, about 1 to ½ hours.
9. Bake in 400 degree oven 30-35 minutes or until loaves sound hollow when tapped. Remove from pans; cool on racks.

Makes 2 loaves. Butter after you bake softens your crust.

Zucchini Bread

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated zucchini

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans well.
Sift together flour, salt, cinnamon, baking powder, and soda.
In a large bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry ingredients into zucchini mixture. Pour batter into prepared pans.
Bake for 60 minutes, or until a tester inserted in the center comes out clean. Cool in pans 15 to 20 minutes, then flip onto racks to finish cooling.

Blueberry Muffins

Next time I make these, I'm going to add more sugar, 1-2 tsps of vanilla, and less blueberries. Be sure to drain blueberries well before adding to batter.

Ingredients:
1 cup milk
1 egg
1/3 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white sugar
1/2 cup fresh blueberries

Directions:
Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
Bake for 20 minutes. Serve hot.