Our Family Recipes
Cream butter and beat in sugar and eggs.
Combine dry ingredients.
Add to egg mixture alternately with buttermilk.
Stir in pears and vanilla.
Pour into greased loaf pan.
Bake 350 degrees for 1 hour.
Cream:
Beat in:
Add:
Add:
Alternately add 1/2 cup milk with above dry ingredients.
Optional – add 1/2 cup chopped nuts and/or chocolate chips.
Grease and flour 2 bread pans. Pour half of batter into each pan.
Bake at 350 degrees for 40 to 50 minutes.
Sift: (But I never sift)
Add: 1/2 Cup shortening
With a knife or pastry cutter cut the shortening into the flour. Keep cutting in until shortening is in pieces the size of large peas.
Add: 1 Cup milk (Start with less maybe about 3/4 cup. It sometimes doesn’t take that much. I think it depends on the humidity in the air, but I don’t know.)
Stir just until mixed. Roll out about 1- 1 1/2 inch thick and cut with round cookie cutter. Place close together on pan. Bake 400 degrees for 12-15 minutes.
The secret to good biscuits is handling them as little as possible.
Boil 1 medium potato in water with 1/2 teaspoon salt, when tender, drain, SAVE WATER.
Mash potato. Measure 1 cup potato water in pan add potato water, mashed potatoes, shortening. Warm till shortening melts. Add milk.
Pour warm liquids over salt and sugar in mixing bowl. When lukewarm add yeast, mix well. Add beaten eggs. Then gradually add flour. Mix and knead smooth, soft dough.
Put in greased bowl, grease top. Let rise till double in bulk. Roll out on floured board about 1/2 inch thick, cut with 3″ round cutter. Brush with melted margarine, fold in half, butter tops. Place close in greased pan. Let rise until doubled.
Bake at 400 degrees for 12-20 minutes. I usually cook at 350 instead so they don’t get so brown on the bottom and are still done in the middle
Melt margarine in 1/4 cup milk then add remaining milk to cool. When cool dissolve yeast in 1/4 cup warm water adding 1 teaspoon sugar. Let rise to top of cup. Milk may have to be reheated just slightly if too cool.
Put sugar and salt into mixing bowl, add warm milk and margarine, then the dissolved yeast. Mix a little, add vanilla and part of flour. Mix in mixer until smooth, then add beaten eggs, mix and add more flour. Continue adding flour. Dough will be very sticky. If you think it is too sticky add just 2 Tablespoons more flour.
Place in greased bowl, brush top of dough with salad oil. Cover with grease lid, let rise about double, punch down with spoon, refrigerate overnight about 12 hours. It may have to be punched down again.
Make into desired cinnamon rolls, buns, donuts or coffee cake.
Bake 12 minutes at 375 degrees.
For cinnamon rolls roll out 1/2 of dough into a rectangle about 1/4 inch thick. Top with melted butter, cinnamon and sugar mixture, nuts. You could also do butter, brown sugar and cinnamon, or raspberry sauce. Roll from the long end. Cut into rolls with unflavored waxed dental floss. Place on greased baking sheets. Let rise until doubled. Bake in 375 degree about about 12 minutes.
For donuts roll out dough about 1/4 inch thick. Cut into doughnut shape. Place on greased baking sheet and let rise till double. Fry in oil. Drain on brown paper bag or paper towels. Frost with melted chocolate, glaze, or frosting when cooled.
Mix cornmeal, flour, baking powder, sugar, and salt. Add beaten egg, milk, and oil. Mix.
Pour into greased 8X8 inch baking dish. Batter is thin. Bake at 425 degrees about 25 minutes.
Serve for breakfast with syrup.
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.
Mix all ingredients together and bake at 350 degrees for 25-30 minutes
OR 4-5 minutes on high in Microwave. Stop and stir 1/2 way through.