Our Family Recipes
Cut shortening into flour and salt. Add cold water to moisten and make a dough. Stir only enough to moisten all the flour. The more you work the tougher it gets just like biscuits. If you add too much water you can lightly knead more flour into each tortilla right before you roll it out. When mixed and smooth roll out into tortilla shape. Fry in a dry fry pan till starting to bubble and turn golden. Flip and cook other side.
Combine eggs and sugar, beat well.
Add melted margarine, water, pumpkin; beat well.
Combine dry ingredients and add, beat well.
Stir in chocolate chips.
Pour into 3 greased and floured bread pans. Bake 350 degrees for 1 hour.
Place in this order in mixing bowl:
Beat at speed 3 for 3 minutes. Stir in 1 cup shredded cheddar cheese and about 1 1/2 to 2 cups flour to make a stiff dough. Cover. Let rest 15 minutes (or let rise 30 minutes, punch down).
Toss of well floured surface until no longer sticky. Divide into 12-16 parts. Shape into flat buns for hamburgers or hot dogs; place on greased cookie sheet. Cover; let rise in warm place until very light or doubled in size, 45-60 minutes.
Bake at 375 degrees for 12-15 minutes, or until golden brown.
(Onion: saute 1 cup shredded onion in 1 Tablespoon margarine. Use with or instead of cheese)
*Great for hamburger buns.
Makes 18 muffins
2 cups flour
1 cup sugar
1 1/4 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 8 ounce carton of sour cream
1/4 cup margarine or butter melted
1 cup finely chopped apples
Streusel Topping
1/4 cup sugar
3 Tablespoons flour
1/4 teaspoon ground cinnamon
2 Tablespoons margarine or butter
3/4 cup sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
1/4 cup water
1 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
2 Tablespoons yeast
2 Cups warm water
4 Tablespoons sugar
2 teaspoons salt
2 Tablespoons oil
4 cups flour
oil for frying
In large mixing bowl dissolve yeast into warm water. Then add in sugar, salt, and oil. Mix then add flour one cup at a time. Form into dough then cover bowl with towel and set aside for 15 minutes to allow to rise. Heat oil in deep frying pan over med/high heat. Roll dough out like a tortilla. Fry on both sides for about 1 minute on each side.
Makes 15-20 scones depending on how big you make them.
Make your favorite dough for cinnamon rolls (small batch)
3/4 cup pecans (we usually use walnuts because that is what we have)
1/2 cup butter, divided
1/3 cup maple-flavored or pancake syrup
1/2 cup sugar
1 teaspoon cinnamon
1 pkg cream cheese, cut into 20 cubes
Heat oven to 400 degrees
Sprinkle nuts onto bottom of bundt pan that has been sprayed with cooking spray.
Melt 2 Tablespoons butter in microwave. Stir in syrup; drizzle over nuts in pan
Melt remaining butter in microwave. Mix sugar and cinnamon in a shallow dish. Divide dough into 20 pieces; flatten to 1/4 inch thickness. Roll cream cheese cubes in cinnamon sugar mixture until evenly coated; place 1 in center of dough. Gather up sides of dough to enclose filling; press edges together to seal. Roll into a ball; dip top in remaining butter then cinnamon sugar. Arrange half the balls, cinnamon sugar sides up in prepared pan. Repeat with other balls to form second layer. Top with any remaining butter and cinnamon sugar. Let rise till double.
Bake 30 minutes or until golden brown. Cool 1 minute in pan; invert onto serving place and remove pan.
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, eggs, and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover; let rise till doubled.
Punch down and shape into balls for monkey bread.
1 1/3 cup water
2 tsp. sugar
1 1/4 tsp. salt
2 TBS olive oil
3 cups flour
1 tsp. baking powder
1 1/2 tsp. yeast
Place water, sugar, salt, and olive oil in bowl of mixer and dissolve sugar and salt. Stir in yeast, flour, and other dry ingredients. Knead with dough hook to form a soft, but not too sticky dough. Allow to rest, covered with a tea towel for 45 minutes.
Roll into desired size. Place on hot pizza stone. Add sauce, cheese, and toppings. Cook at 425 for about 12 minutes
3 cups warm water
1 1/2 TBS yeast or fast acting yeast
1 tsp. sugar
1 1/2 TBS salt or kosher salt
6 cups flour
Combine warm water with yeast and sugar in a large mixing bowl that can be covered. Let yeast process for 10 min. Then add 3 cups flour and salt stir till all combined add enough remaining flour to form a soft dough. Cover and let rise at room temperature about 45 min. to 1 1/2 hours. Preheat pizza stone in oven to 475 F. Place a pan of water on the bottom shelf of oven. Take one third of the dough and form into a oval shaped loaf on parchment paper. Slash top of loaf and cover with plastic wrap to rise for about 45min. Once risen place loaf on pizza stone with parchment paper underneath it and cover with a metal bowl and bake 20 -23min. Remove metal bowl and slide parchment paper from underneath decrease temperature to 400 F. Bake another 16-18 min. Lightly spray the bread with a mist of water every 5 min. Just with a squirt bottle. Do this every 5 min until bread is golden brown. Allow bread to rest about 20min. on a cooling rack. You can make your next loaf to rise as soon as you put your first one in the oven or you can refrigerate the remainder of the dough for up to a week and just cook when you want.
2 1/4 cups flour (can mix flours)
1 tbsp cinnamon
2 tsp baking soda
1/2 tsp salt
1 cup honey
1 cup oil
3 eggs
1 tsp vanilla
1/2 cup coconut
3/4 cup raisons
1 apple, grated or finely chopped
1 cup crushed pineapple
2 cups grated carrots
1/2 cup chopped nuts
optional: 1/2 cup zucchini
Combine dry ingredients, whisk in honey, eggs, oil and vanilla,. Stir in fruit and nuts. Don’t stir too much. Spoon into muffin pans (with my average sized pans this recipe makes 2 dozen). Bake at 350 degrees for about 30 minutes. Don’t over bake. Good warm from oven – but best next day. Freeze very well.
MOM