Breads & Rolls
SOUR CREAM CORN BREAD: Luther & Martha Taylor and Billy & Diane Webb
2 eggs
1 c. sour cream
1 c. cream style corn
½ c. corn oil
1 c. meal
1-½ tsp. salt
3 tsp. baking powder
Mix all ingredients. Cook in 8 inch Pyrex dish. Bake at 400 until
Golden brown. Cool 30 minutes. Cut in squares and serve hot. May be
Frozen and then warmed over. CORN BREAD PLUS: David & Katrina Baranko 1 c. self-rising corn meal 1 stick oleo, melted 2 eggs 4 oz. sour cream 1 sm. can creamed corn Mix well and bake at 350 for 45 minutes or until brown. CORN BREAD: Ted & Cornelia Ellefson 2 c. yellow or white self-rising corn meal 2 eggs, slightly beaten 2 c. buttermilk ½ c. sugar ½ c. veg. oil Preheat oven to 400. Generously grease a 10 inch iron skillet.
Heat in oven 10 minutes. Combine corn meal, eggs and buttermilk.
Do not over mix. Add sugar and oil. Pour batter into heated pan.
Bake 25 to 35 minutes or until golden brown. CORN BREAD: Harold & Flora McMillan ½ c. meal 2 T. flour ½ c. milk 1 egg ¼ T. grease Beat good and mix with spoon. For fried corn bread, leave out
The egg and use water in place of milk. MEXICAN CORN BREAD: Jeff & Barbara Sheffield 1-½ c. corn meal 1 T. sugar ½ tsp. salt ½ tsp. soda 1 c. sweet milk or buttermilk 2 eggs 1/3 c. oil 1 chopped onion 1 c. grated sharp cheese 1 sm. Can cream style corn 1 sm. Can green chili peppers Combine dry ingredients. Combine milk, eggs and oil and add to
Dry ingredients. Add onions, cheese, corn and peppers. Mix all
Ingredients and pour into greased pan. If you use self-rising meal,
Omit salt and soda. Bake at 425 for 25 minutes or until
Lightly browned. This is especially good with chili, vegetable soup
And beef stew. Serves 6 or 8. MEXICAN STYLE CORN BREAD: Max & Betty Pickren 1 c. cornmeal ½ tsp. soda ½ tsp. salt ¾ c. sweet milk 2 eggs 2 cloves garlic, chopped 1 onion finely chopped 1 can cream style corn ¼ c. bacon drippings ½ lb. sharp grated cheese 2 or 3 jalapeno peppers, chopped Mix cornmeal, soda, salt, milk, eggs, garlic, onion, corn and bacon
Drippings. Spread half of batter in well greased pan. Sprinkly with
Cheese and peppers. Cover with remaining batter and bake 1 hour
At 350. serves 8 to 10. ALMA’S HUSH PUPPIES: Mack & Gwen Knight 1 c. reg. cornmeal ½ c. self-rising flour 1 tsp. salt 1 T. baking powder 1 egg 1 chopped onion Buttermilk to mix
Mix to right consistency with the buttermilk. Drop in hot grease in
Samll amounts. Will float and turn brown when done. Serves 6 people. BANANA SWEET POTATO NUT BREAD: Harold & Flora McMillan 2 c. sifted plain flour 2 tsp. baking powder ½ tsp. baking soda ½ tsp. salt ¾ c. butter 1 c. grated sweet potatoes 2 eggs 1/3 c. water 1/3 c. chopped nuts 1/3 c. instant nonfat dry milk 2/3 c. mashed banana Sift together flour, baking powder, baking soda and salt. Cream
Butter, add sugar gradually, beating until light and fluffy. Beat in
Eggs. Beat dry milk, water and banana until well blended. Add
Alternately with dry ingredients. Blend well after each addition.
Fold in nuts. Put into loaf pans and bake 50 minutes at 325. BANANA RAISIN NUT BRAN BREAD: Harold & Flora McMillan 2 c. raisin nut bran cereal ½ c. milk 1-½ c. gold medal all purpose flour 1 c. mashed ripe bananas ½ c. granulated sugar ¼ c. packed brown sugar 3 T. veg. oil 3-½ tsp. baking powder 1 tsp. baking soda ¼ tsp. salt 1 egg Heat oven to 350. Grease bottom only of loaf pan, 9x5x3 inches.
Mix cereal and milk in large bowl. Let stand until cereal is softened,
About 5 minutes. Mix in remaining ingredients; beat 30 seconds.
Pour into pan. Bake until wooden pick inserted in center
Comes out clean, 50 to 55 minutes; cool completely before slicing. DATE NUT BREAD: Max & Betty Pickren 3 T. butter 1-½ c. sugar 2 eggs 2-¼ c. plain flour 1 tsp. vanilla 1 (12 oz) pkg dates 1-½ tsp. baking powder ¾ c. chopped nuts Pinch of salt Mix all ingredients together and bake in a loaf pan. Bake in 350 oven
For 45 minutes. Serves up to 10. PUMPKIN BREAD: Harold & Flora McMillan 2-¾ c. sugar 1 c. shortening 3 eggs 2 c. pumpkin 1 tsp. cinnamon 1 tsp. salt ¾ c. nuts 3-½ c. flour ½ tsp. baking powder 1 tsp. soda 1 tsp. allspice or pumpkin pie spice Grease 3 tall (1-pound) coffee tins. Cream sugar, shortening, eggs
And add pumpkin. Sift dry ingredients together. Mix with rest and
Add nuts. Fill cans half full and bake at 325 for 1 hour. Put plastic
Cover back on when cool enough to touch. This makes it more moist. ONE PAN PUMBPKIN BREAD: Brocky & Debbie Brock 1/3 c. veg. oil 1 c. canned pumpkin 3 eggs 2-½ c. bisquick 1-¼ c. sugar 2 tsp. ground cinnamon ½ c. raisins Heat Oven to 350. Generously grease bottom of loaf pan, 9x5x3 inches.
Stir all ingredients except raisins in pan with fork until mosistened;
Beat vigorously 1minute. Stir in raisins. Bake until wooden pick inserted
In center comes out clean, 45 to 55 minutes. Cool 5 minutes. Run knife or
Metal spatula around sides of loaf to loosen; remove from pan. Makes 1 loaf. PUMPKIN ROLL: Luther & Martha Taylor 3 eggs 1 c. sugar 2/3 c. pumpkin 1 tsp. lemon juice ¾ c. plain flour 1 tsp. baking powder 2 tsp. cinnamon 1 tsp. ginger ½ tsp. nutmeg ½ tsp. salt 1 c. chopped nuts 1 c. powdered sugar 1 (6 oz) pkg. cream cheese 4 tsp. butter ½ tsp. vanilla flavor Beat eggs on high speed for 5 minutes. Gradually beat in
Sugar. Stir in pumpkin and lemon juice. Stir together
plain flour, baking powder, & salt. Fold together with
wet mixture. Spread in greased and floured pan
(15x10x1). Top with finely chopped nuts. Bake 15 minutes
At 375. sprinkle a cloth with powdered sugar, turn cake
Out onto cloth and roll up with cloth. Chill well for 30
Minutes or longer. Combine powdered sugar, cream
Cheese, butter, and vanilla. Beat smooth. Open up cake, spread
With filling and roll up again without cloth. Can be frozen. BREAKFAST ROLLS: Bill & Hazel Burger 1 pkg. frozen rolls ½ c. brown sugar 1 sm. Box vanilla pudding (not instant). 1 stick melted butter or margarine ½ c. chopped pecans Grease tube or bundt pan. Put frozen rolls in pan. Sprinkle with
Sugar, pudding and nuts. Pour butter over it. Let rise overnight.
Bake at 350 for about 30 minutes. FLUFFY PANCAKES: Bill & Hazel Burger 2 c. all-purpose flour ½ tsp. salt 3 T. baking powder 2 T. sugar 4 T. cooking oil 2 eggs 2 c. milk Sift together dry ingredients. Add other ingredients all together.
Mix with rotary beater until all ingredients are blended. Pour batter
On preheated grill to the size desired. Cook until bubbles form on
Top, then turn and cook other side. Spread with butter or margarine
and serve with your favorite syrup. LUSCIOUS APPLE ROLLS: Max & Betty Pickren 2 c. sugar 2 c. water ¼ tsp. ground cinnamon ¼ tsp. ground nutmeg 2 T. butter or margarine 2 c. all-purpose flour 2 tsp. baking powder 1 tsp. salt 2/3 c. shortening ½ c. milk 2 ½ c. shredded, cooking apples Vanilla ice cream (optional) Combine first 4 ingredients in a saucepan; stir well. Cook over
Medium heat, stirring constantly, until sugar dissolves; stir in butter;
Set aside. Combine flour, baking powder and salt. Cut shortening
Into flour mixture with a pastry blender until mixture
Resembles coarse meal. Add milk, stirring just until dry ingredients
Are moistened. Turn dough out onto a lightly floured surface and
Knead lightly 4 or 5 times. Roll dough to a 12 x 9 inch rectangle.
Spread apples evenly over dough; roll up, jellyroll fashion, beginning
With long side. Cut into 12 (1-inch) slices. Place slices, cut side
Down in a well greased 13 x 9 x 2 inch pan. Pour sugar syrup
Around slices. Bake at 375 for 40 minutes or until golden brown. If
Desired, serve warm with vanilla ice cream. Yield: 12 servings. INSTANT MIRACLE ROLLS: Billy & Diane Webb 3 pkgs. Dry yeast ½ c. warm water 5 c. self-rising flour ¼ c. sugar 1 tsp. soda 1 c. shortening 2 c. lukewarm buttermilk Dissolve yeast in warm water and set aside. Mix flour, sugar and soda.
Cut in shortening. Add buttermilk and yeast and mix. Place desired
Amount of dough on floured cloth and pat out. Cut with
Biscuit cutter. Let warm to room temperature before baking in
350 oven for 10 to 15 minutes. OVERNIGHT PECAN ROLLS: Hugh & Billie Mitchell 1 pkg. Rich’s frozen roll dough Cinnamon to taste 2/3 c. brown sugar 3 oz. pkg butterscotch pudding 1 stick butter ½ c. pecans Grease 9x13 inch pan. Put frozen rolls in pan. Sprinkle cinnamon
Over rolls. Sprinkle brown sugar over rolls, then dry pudding mix
Over that. Place pat of butter on each roll. Sprinkle with pecans.
Cover with saran wrap. Leave out on counter overnight. Bake at
350 for 25 minutes. Invert on platter immediately and let sugar
Mixture drain over rolls. MAGIC ROLLS: Max & Betty Pickren 1 c. self-rising flour ½ c. milk 3 T. Mayonnaise Mix ingredients together and pour into 6 greased muffin tins.
Bake at 400 for 12 to 15 minutes. Double recipe for 12. EASY SOUR CREAM BISCUITS: Bill & Virginia Hays 1-½ sticks melted margarine 8 oz. Sour cream 2 c. self-rising flour Mix all of above and spoon into muffin cups. Bake at 425 Till brown. Makes 12 muffin biscuits. MAYONNAISE BISCUITS: Butch & Kay Griffin 1 c. milk 2 c. self-rising flour 2 T. mayonnaiase Mix well. Drop into greased muffin pan.
Bake until done. Makes 12 biscuits. SOUR CREAM MUFFINS: Shelly & Peggy Davis 1 stick soft butter 1 c. self-rising flour 1 c. sour cream Mix all together. Pour into sprayed with Pam pans.
Bake at 350 for 15 to 20 minutes. JIFFY ENGLISH MUFFINS: David & Katrina Baranko 1 can refrigerated biscuits 4 T. cornmeal 1 T. salad oil Butter Open can of biscuits and press each side in cornmeal. Heat oil in
Skillet over low heat. Add biscuits and cover with tight fitting lid.
Cook 7 minutes, then turn. Cover and cook 5 minutes.
Serve hot with butter. CHEESE MUFFINS: Brocky & Debbie Brock 1 c. self-rising flour ½ c. milk 1 c. finely grated sharp cheese 1 egg 3 T. Wesson oil 1/8 tsp. red pepper Preheat oven to 375. grease pan. Mix all together and bake at 375
For about 12 to 15 minutes. Test for doneness. 6 WEEKS WHEAT AND RAISIN MUFFINS: Hugh & Billie Mitchell 15 oz box of Kellogg’s Nutri-grain wheat and raisin cereal 5 c. flour 3 c. sugar 1 T. plus 2 tsp. baking soda 2 tsp. salt 4 eggs, beaten 1 qt. buttermilk 1 c. veg. oil Extra raisins Mix dry ingredients. Make well in mixture and add rest of ingredients.
Mix well. Let sit overnight. Use as needed. Bake at 400, 12 to 15
Minutes in muffin tins. Keeps 6 weeks in refrigerator. BRAN MUFFINS: Ted & Cornelia Ellefson 1 c. boiling water 2 sticks butter 2 eggs 2 c. All Bran 2-½ tsp. soda 1 c. 100% bran 1 ½ c. sugar 2 c. buttermilk 2–1/2 c. plain flour 1 tsp. salt Pour boiling water over 100% bran and set aside. Cream butter
And sugar. Add eggs. Sift together flour, soda and salt. Add All
Bran to flour mixture. Add flour mixture alternately with buttermilk
To creamed mixture. Add 100% bran to mixture last. Grease muffin
Tins and fill only 2/3 full. Bake at 400 20 to 25 minutes. OAT BRAN MUFFINS: Gary & Ann Graves 2 c. Quaker Oat Bran cereal 2 tsp. baking powder ¼ c. brown sugar, firmly packed 2 T. Puritan oil ¼ c. molasses 2 egg whites, slightly beaten 1 c. skim milk ¼ c. chopped pecans Mix all together with fork. Put in paper lined muffin tins. Makes 12
Large. You may add 1 whole ripe mashed banana, ½ to ¾ cup
Raisins, or ½ c. chopped nuts. Bake at 425 for 18 to 20 minutes. HIGH FIBER BRAN MUFFINS: J. D. & Naomi Adams 2 c. 100% bran 1-¼ c. skim milk 1 c. plain flour 1/3 c. brown sugar 2 tsp. baking powder ½ tsp. baking soda ¼ c. margarine, melted 1 egg beaten Nuts (raisins optional) Combine bran and milk; let stand 5 minutes. Combine next 4
Ingredients; set aside. Mix margarine and egg into bran mixture;
Stir in flour just until blended. Spoon into 12 greased 2 ½ inch
Muffin pan cups. Pre-heat oven to 400. bake about 18 minutes or
Until done. RAISIN NUT BRAN MUFFINS: Harold & Flora McMillan 2 c. raisin nut bran cereal 1 c. milk 3 T. veg. oil 1 egg 1-¼ c. gold medal all purpose flour ½ c. packed brown sugar 3 tsp. baking powder ½ tsp. ground cinnamon ¼ tsp. salt Heat oven to 400. line 12 medium muffin cups, 2-½ x 1-¼ inches,
With paper baking cups. Mix cereal and milk in large bowl. Let stand
Until cereal is softened, about 5 minutes. Beat in oil and egg.
Mix in remaining ingredients just until moistened. Divide batter
Evenly among cups. Bake until wooden pick inserted in center.
Comes out clean in about 18 to 23 minutes. BROWN SUGAR MUFFINS: Rod & Becky Drake 1 c. brown sugar ½ c. soft or melted margarine 1 egg 1 tsp. vanilla extract 1 c. milk 2 c. flour ¼ tsp. salt 1 tsp. baking soda Cream sugar and margarine. Add egg, vanilla extract and milk and
Stir. Add flour, salt and baking soda and mix well by hand. Pour
Into greased muffin tins and bake at 375 about 20 minutes. Serve
Hot from oven. Yields about 18 large or 36 small muffins. SWEET POTATO PECAN MUFFINS: Gary & Ann Graves 1 c. sifted all-purpose flour 1 tsp. baking powder ¼ tsp. soda ½ tsp. salt ½ tsp. cinnamon ¼ tsp. nutmeg 1 egg ½ c. mashed sweet potatoes ½ c. sugar ¼ c. milk 2 T. butter or margarine, melted ½ c. chopped pecans Sift together flour, baking powder, soda , salt, cinnamon and nutmeg.
Add pecans and set aside. Combine sweet potatoes, sugar, milk, eggs
And butter in mixing bowl. Add sweet potato mixture to dry ingredients
And stir until all is moistened. Fill muffin tins with baking paper liners
2/3 full. Bake at 350 for 25 minutes. Makes 12 muffins. SIMPLE QUICK CHEAP YUMMY FUDGE MUFFINS: D. S. & Dot Hautman 2 sticks oleo, melted 1-¾ c. sugar 1 heaping T. cocoa Add 4 eggs, beating after you add each egg 1 c. plain flour 1 tsp. vanilla flavoring Mix well. Pour into 18 muffin tins. Fill each one ½ full.
Bake at 325 for 30 minutes.
Golden brown. Cool 30 minutes. Cut in squares and serve hot. May be
Frozen and then warmed over. CORN BREAD PLUS: David & Katrina Baranko 1 c. self-rising corn meal 1 stick oleo, melted 2 eggs 4 oz. sour cream 1 sm. can creamed corn Mix well and bake at 350 for 45 minutes or until brown. CORN BREAD: Ted & Cornelia Ellefson 2 c. yellow or white self-rising corn meal 2 eggs, slightly beaten 2 c. buttermilk ½ c. sugar ½ c. veg. oil Preheat oven to 400. Generously grease a 10 inch iron skillet.
Heat in oven 10 minutes. Combine corn meal, eggs and buttermilk.
Do not over mix. Add sugar and oil. Pour batter into heated pan.
Bake 25 to 35 minutes or until golden brown. CORN BREAD: Harold & Flora McMillan ½ c. meal 2 T. flour ½ c. milk 1 egg ¼ T. grease Beat good and mix with spoon. For fried corn bread, leave out
The egg and use water in place of milk. MEXICAN CORN BREAD: Jeff & Barbara Sheffield 1-½ c. corn meal 1 T. sugar ½ tsp. salt ½ tsp. soda 1 c. sweet milk or buttermilk 2 eggs 1/3 c. oil 1 chopped onion 1 c. grated sharp cheese 1 sm. Can cream style corn 1 sm. Can green chili peppers Combine dry ingredients. Combine milk, eggs and oil and add to
Dry ingredients. Add onions, cheese, corn and peppers. Mix all
Ingredients and pour into greased pan. If you use self-rising meal,
Omit salt and soda. Bake at 425 for 25 minutes or until
Lightly browned. This is especially good with chili, vegetable soup
And beef stew. Serves 6 or 8. MEXICAN STYLE CORN BREAD: Max & Betty Pickren 1 c. cornmeal ½ tsp. soda ½ tsp. salt ¾ c. sweet milk 2 eggs 2 cloves garlic, chopped 1 onion finely chopped 1 can cream style corn ¼ c. bacon drippings ½ lb. sharp grated cheese 2 or 3 jalapeno peppers, chopped Mix cornmeal, soda, salt, milk, eggs, garlic, onion, corn and bacon
Drippings. Spread half of batter in well greased pan. Sprinkly with
Cheese and peppers. Cover with remaining batter and bake 1 hour
At 350. serves 8 to 10. ALMA’S HUSH PUPPIES: Mack & Gwen Knight 1 c. reg. cornmeal ½ c. self-rising flour 1 tsp. salt 1 T. baking powder 1 egg 1 chopped onion Buttermilk to mix
Mix to right consistency with the buttermilk. Drop in hot grease in
Samll amounts. Will float and turn brown when done. Serves 6 people. BANANA SWEET POTATO NUT BREAD: Harold & Flora McMillan 2 c. sifted plain flour 2 tsp. baking powder ½ tsp. baking soda ½ tsp. salt ¾ c. butter 1 c. grated sweet potatoes 2 eggs 1/3 c. water 1/3 c. chopped nuts 1/3 c. instant nonfat dry milk 2/3 c. mashed banana Sift together flour, baking powder, baking soda and salt. Cream
Butter, add sugar gradually, beating until light and fluffy. Beat in
Eggs. Beat dry milk, water and banana until well blended. Add
Alternately with dry ingredients. Blend well after each addition.
Fold in nuts. Put into loaf pans and bake 50 minutes at 325. BANANA RAISIN NUT BRAN BREAD: Harold & Flora McMillan 2 c. raisin nut bran cereal ½ c. milk 1-½ c. gold medal all purpose flour 1 c. mashed ripe bananas ½ c. granulated sugar ¼ c. packed brown sugar 3 T. veg. oil 3-½ tsp. baking powder 1 tsp. baking soda ¼ tsp. salt 1 egg Heat oven to 350. Grease bottom only of loaf pan, 9x5x3 inches.
Mix cereal and milk in large bowl. Let stand until cereal is softened,
About 5 minutes. Mix in remaining ingredients; beat 30 seconds.
Pour into pan. Bake until wooden pick inserted in center
Comes out clean, 50 to 55 minutes; cool completely before slicing. DATE NUT BREAD: Max & Betty Pickren 3 T. butter 1-½ c. sugar 2 eggs 2-¼ c. plain flour 1 tsp. vanilla 1 (12 oz) pkg dates 1-½ tsp. baking powder ¾ c. chopped nuts Pinch of salt Mix all ingredients together and bake in a loaf pan. Bake in 350 oven
For 45 minutes. Serves up to 10. PUMPKIN BREAD: Harold & Flora McMillan 2-¾ c. sugar 1 c. shortening 3 eggs 2 c. pumpkin 1 tsp. cinnamon 1 tsp. salt ¾ c. nuts 3-½ c. flour ½ tsp. baking powder 1 tsp. soda 1 tsp. allspice or pumpkin pie spice Grease 3 tall (1-pound) coffee tins. Cream sugar, shortening, eggs
And add pumpkin. Sift dry ingredients together. Mix with rest and
Add nuts. Fill cans half full and bake at 325 for 1 hour. Put plastic
Cover back on when cool enough to touch. This makes it more moist. ONE PAN PUMBPKIN BREAD: Brocky & Debbie Brock 1/3 c. veg. oil 1 c. canned pumpkin 3 eggs 2-½ c. bisquick 1-¼ c. sugar 2 tsp. ground cinnamon ½ c. raisins Heat Oven to 350. Generously grease bottom of loaf pan, 9x5x3 inches.
Stir all ingredients except raisins in pan with fork until mosistened;
Beat vigorously 1minute. Stir in raisins. Bake until wooden pick inserted
In center comes out clean, 45 to 55 minutes. Cool 5 minutes. Run knife or
Metal spatula around sides of loaf to loosen; remove from pan. Makes 1 loaf. PUMPKIN ROLL: Luther & Martha Taylor 3 eggs 1 c. sugar 2/3 c. pumpkin 1 tsp. lemon juice ¾ c. plain flour 1 tsp. baking powder 2 tsp. cinnamon 1 tsp. ginger ½ tsp. nutmeg ½ tsp. salt 1 c. chopped nuts 1 c. powdered sugar 1 (6 oz) pkg. cream cheese 4 tsp. butter ½ tsp. vanilla flavor Beat eggs on high speed for 5 minutes. Gradually beat in
Sugar. Stir in pumpkin and lemon juice. Stir together
plain flour, baking powder, & salt. Fold together with
wet mixture. Spread in greased and floured pan
(15x10x1). Top with finely chopped nuts. Bake 15 minutes
At 375. sprinkle a cloth with powdered sugar, turn cake
Out onto cloth and roll up with cloth. Chill well for 30
Minutes or longer. Combine powdered sugar, cream
Cheese, butter, and vanilla. Beat smooth. Open up cake, spread
With filling and roll up again without cloth. Can be frozen. BREAKFAST ROLLS: Bill & Hazel Burger 1 pkg. frozen rolls ½ c. brown sugar 1 sm. Box vanilla pudding (not instant). 1 stick melted butter or margarine ½ c. chopped pecans Grease tube or bundt pan. Put frozen rolls in pan. Sprinkle with
Sugar, pudding and nuts. Pour butter over it. Let rise overnight.
Bake at 350 for about 30 minutes. FLUFFY PANCAKES: Bill & Hazel Burger 2 c. all-purpose flour ½ tsp. salt 3 T. baking powder 2 T. sugar 4 T. cooking oil 2 eggs 2 c. milk Sift together dry ingredients. Add other ingredients all together.
Mix with rotary beater until all ingredients are blended. Pour batter
On preheated grill to the size desired. Cook until bubbles form on
Top, then turn and cook other side. Spread with butter or margarine
and serve with your favorite syrup. LUSCIOUS APPLE ROLLS: Max & Betty Pickren 2 c. sugar 2 c. water ¼ tsp. ground cinnamon ¼ tsp. ground nutmeg 2 T. butter or margarine 2 c. all-purpose flour 2 tsp. baking powder 1 tsp. salt 2/3 c. shortening ½ c. milk 2 ½ c. shredded, cooking apples Vanilla ice cream (optional) Combine first 4 ingredients in a saucepan; stir well. Cook over
Medium heat, stirring constantly, until sugar dissolves; stir in butter;
Set aside. Combine flour, baking powder and salt. Cut shortening
Into flour mixture with a pastry blender until mixture
Resembles coarse meal. Add milk, stirring just until dry ingredients
Are moistened. Turn dough out onto a lightly floured surface and
Knead lightly 4 or 5 times. Roll dough to a 12 x 9 inch rectangle.
Spread apples evenly over dough; roll up, jellyroll fashion, beginning
With long side. Cut into 12 (1-inch) slices. Place slices, cut side
Down in a well greased 13 x 9 x 2 inch pan. Pour sugar syrup
Around slices. Bake at 375 for 40 minutes or until golden brown. If
Desired, serve warm with vanilla ice cream. Yield: 12 servings. INSTANT MIRACLE ROLLS: Billy & Diane Webb 3 pkgs. Dry yeast ½ c. warm water 5 c. self-rising flour ¼ c. sugar 1 tsp. soda 1 c. shortening 2 c. lukewarm buttermilk Dissolve yeast in warm water and set aside. Mix flour, sugar and soda.
Cut in shortening. Add buttermilk and yeast and mix. Place desired
Amount of dough on floured cloth and pat out. Cut with
Biscuit cutter. Let warm to room temperature before baking in
350 oven for 10 to 15 minutes. OVERNIGHT PECAN ROLLS: Hugh & Billie Mitchell 1 pkg. Rich’s frozen roll dough Cinnamon to taste 2/3 c. brown sugar 3 oz. pkg butterscotch pudding 1 stick butter ½ c. pecans Grease 9x13 inch pan. Put frozen rolls in pan. Sprinkle cinnamon
Over rolls. Sprinkle brown sugar over rolls, then dry pudding mix
Over that. Place pat of butter on each roll. Sprinkle with pecans.
Cover with saran wrap. Leave out on counter overnight. Bake at
350 for 25 minutes. Invert on platter immediately and let sugar
Mixture drain over rolls. MAGIC ROLLS: Max & Betty Pickren 1 c. self-rising flour ½ c. milk 3 T. Mayonnaise Mix ingredients together and pour into 6 greased muffin tins.
Bake at 400 for 12 to 15 minutes. Double recipe for 12. EASY SOUR CREAM BISCUITS: Bill & Virginia Hays 1-½ sticks melted margarine 8 oz. Sour cream 2 c. self-rising flour Mix all of above and spoon into muffin cups. Bake at 425 Till brown. Makes 12 muffin biscuits. MAYONNAISE BISCUITS: Butch & Kay Griffin 1 c. milk 2 c. self-rising flour 2 T. mayonnaiase Mix well. Drop into greased muffin pan.
Bake until done. Makes 12 biscuits. SOUR CREAM MUFFINS: Shelly & Peggy Davis 1 stick soft butter 1 c. self-rising flour 1 c. sour cream Mix all together. Pour into sprayed with Pam pans.
Bake at 350 for 15 to 20 minutes. JIFFY ENGLISH MUFFINS: David & Katrina Baranko 1 can refrigerated biscuits 4 T. cornmeal 1 T. salad oil Butter Open can of biscuits and press each side in cornmeal. Heat oil in
Skillet over low heat. Add biscuits and cover with tight fitting lid.
Cook 7 minutes, then turn. Cover and cook 5 minutes.
Serve hot with butter. CHEESE MUFFINS: Brocky & Debbie Brock 1 c. self-rising flour ½ c. milk 1 c. finely grated sharp cheese 1 egg 3 T. Wesson oil 1/8 tsp. red pepper Preheat oven to 375. grease pan. Mix all together and bake at 375
For about 12 to 15 minutes. Test for doneness. 6 WEEKS WHEAT AND RAISIN MUFFINS: Hugh & Billie Mitchell 15 oz box of Kellogg’s Nutri-grain wheat and raisin cereal 5 c. flour 3 c. sugar 1 T. plus 2 tsp. baking soda 2 tsp. salt 4 eggs, beaten 1 qt. buttermilk 1 c. veg. oil Extra raisins Mix dry ingredients. Make well in mixture and add rest of ingredients.
Mix well. Let sit overnight. Use as needed. Bake at 400, 12 to 15
Minutes in muffin tins. Keeps 6 weeks in refrigerator. BRAN MUFFINS: Ted & Cornelia Ellefson 1 c. boiling water 2 sticks butter 2 eggs 2 c. All Bran 2-½ tsp. soda 1 c. 100% bran 1 ½ c. sugar 2 c. buttermilk 2–1/2 c. plain flour 1 tsp. salt Pour boiling water over 100% bran and set aside. Cream butter
And sugar. Add eggs. Sift together flour, soda and salt. Add All
Bran to flour mixture. Add flour mixture alternately with buttermilk
To creamed mixture. Add 100% bran to mixture last. Grease muffin
Tins and fill only 2/3 full. Bake at 400 20 to 25 minutes. OAT BRAN MUFFINS: Gary & Ann Graves 2 c. Quaker Oat Bran cereal 2 tsp. baking powder ¼ c. brown sugar, firmly packed 2 T. Puritan oil ¼ c. molasses 2 egg whites, slightly beaten 1 c. skim milk ¼ c. chopped pecans Mix all together with fork. Put in paper lined muffin tins. Makes 12
Large. You may add 1 whole ripe mashed banana, ½ to ¾ cup
Raisins, or ½ c. chopped nuts. Bake at 425 for 18 to 20 minutes. HIGH FIBER BRAN MUFFINS: J. D. & Naomi Adams 2 c. 100% bran 1-¼ c. skim milk 1 c. plain flour 1/3 c. brown sugar 2 tsp. baking powder ½ tsp. baking soda ¼ c. margarine, melted 1 egg beaten Nuts (raisins optional) Combine bran and milk; let stand 5 minutes. Combine next 4
Ingredients; set aside. Mix margarine and egg into bran mixture;
Stir in flour just until blended. Spoon into 12 greased 2 ½ inch
Muffin pan cups. Pre-heat oven to 400. bake about 18 minutes or
Until done. RAISIN NUT BRAN MUFFINS: Harold & Flora McMillan 2 c. raisin nut bran cereal 1 c. milk 3 T. veg. oil 1 egg 1-¼ c. gold medal all purpose flour ½ c. packed brown sugar 3 tsp. baking powder ½ tsp. ground cinnamon ¼ tsp. salt Heat oven to 400. line 12 medium muffin cups, 2-½ x 1-¼ inches,
With paper baking cups. Mix cereal and milk in large bowl. Let stand
Until cereal is softened, about 5 minutes. Beat in oil and egg.
Mix in remaining ingredients just until moistened. Divide batter
Evenly among cups. Bake until wooden pick inserted in center.
Comes out clean in about 18 to 23 minutes. BROWN SUGAR MUFFINS: Rod & Becky Drake 1 c. brown sugar ½ c. soft or melted margarine 1 egg 1 tsp. vanilla extract 1 c. milk 2 c. flour ¼ tsp. salt 1 tsp. baking soda Cream sugar and margarine. Add egg, vanilla extract and milk and
Stir. Add flour, salt and baking soda and mix well by hand. Pour
Into greased muffin tins and bake at 375 about 20 minutes. Serve
Hot from oven. Yields about 18 large or 36 small muffins. SWEET POTATO PECAN MUFFINS: Gary & Ann Graves 1 c. sifted all-purpose flour 1 tsp. baking powder ¼ tsp. soda ½ tsp. salt ½ tsp. cinnamon ¼ tsp. nutmeg 1 egg ½ c. mashed sweet potatoes ½ c. sugar ¼ c. milk 2 T. butter or margarine, melted ½ c. chopped pecans Sift together flour, baking powder, soda , salt, cinnamon and nutmeg.
Add pecans and set aside. Combine sweet potatoes, sugar, milk, eggs
And butter in mixing bowl. Add sweet potato mixture to dry ingredients
And stir until all is moistened. Fill muffin tins with baking paper liners
2/3 full. Bake at 350 for 25 minutes. Makes 12 muffins. SIMPLE QUICK CHEAP YUMMY FUDGE MUFFINS: D. S. & Dot Hautman 2 sticks oleo, melted 1-¾ c. sugar 1 heaping T. cocoa Add 4 eggs, beating after you add each egg 1 c. plain flour 1 tsp. vanilla flavoring Mix well. Pour into 18 muffin tins. Fill each one ½ full.
Bake at 325 for 30 minutes.