Recipes from Home
Contributor: Genevieve MannCC Original 7-8 cups flour4 cups whole wheat flour2 cups bran (optional)2 cups rolled oats1/2 cup soy flour (optional)1 cup wheat germ1 cup yellow corn meal1/2 cup sunflower seed meats (optional)4 tsp salt2 pkg dry yeast Stir together 2 cups white flour, the …
Contributor: Marlene JonesCC Original 1 T yeast in 1/2 cup warm water4 cups flour1/2 tsp salt3 T sugar1 cup scalded milk1 beaten egg Soften yeast, cool milk in one big pan. Add egg, milk, yeast, salt, sugar and flour. Mix together well. Let rise 1 …
Contributor: Miriam Roberts
CC Original
1 cup milk
1/4 cup sugar
1 tsp sugar
1 tsp salt
1/4 cup shortening
1/2 cup warm water
2 pkg dry yeast
2 beaten eggs
5 1/4 cups sifted flour
1/4 cup raisins
Scald milk. Stir in sugar, salt and shortening and cool to lukewarm. Meanwhile, mix yeast and 1/2 cup warm water.
Combine milk mixture, eggs, yeast mixture and 1 cup flour. Beat 2 minutes at medium speed. Add 1 cup flour and beat at high speed until thick and elastic, 1 minute with table model mixer or 2 minutes with hand mixer. Stir in remaining flour and only add enough to make a soft dough which leaves side of bowl. Turn out onto floured surface and knead until smooth and elastic, about 10 minutes. Cover and let rise until double in greased bowl.
Lightly oil the working surface and flatten out the dough. Sprinkle with raisins and knead them into dough. Roll dough out into a 3/4″ to 1″ thick rectangle. Cut into 1″ chunks.
Melt 1 cube butter. In small bowl mix 1 cup cinnamon with 1 T sugar. Dip each dough chunk into melted butter and then in sugar. Place the chunks into large cake pan, well-greased. Make only one layer. Bake at 350 degrees for 30 minutes or until center rolls appear done. REmove from pan immediately and ice.
Icing:
1/2 cup melted margarine
3 T milk
1/4 tsp vanilla
4 cups powdered sugar
Contributor: Miriam RobertsCC Original 1 T yeast1/4 cup warm water4 cups flour1/2 tsp salt1 cup butter3 egg yolks1/2 cup sour cream Dissolve yeast in water. Mix dry ingredients. Cut in butter. Add slightly beaten egg yolks and sour cream. Mix in softened yeast and stir …
Contributor: Esther Stubbs
CC Original
“Esther got this delicious recipe from Alma Jolley!”
2-3 thinley sliced potatoes
2 T corn meal
2 T sugar
2 T whole wheat flour
1/4 tsp soda
2 cups boiling water
Place above in 2 quart jar. Let stand overnight in warm place until bubbly. (I set in pan over water over pilot light on stove.) Next morning, scald 1 quart milk or use dry milk to equal a quart. Combine 1 1/2 cups rising liquid, 3 T sugar, 1/4 tsp soda, flour enough to make soft batter. Let rise to double. Then add 1/2 cup shortening (melted), 2 T salt, 2 T sugar and flour enough to knead. Knead for about 15-20 minutes. Make into loaves, let rise until double. Bake 40-45 minutes in 350 degree oven. Makes 4 loaves.
Contributor: Miriam RobertsCC Original 2 cups mashed potatoes3 T shortening2 T evaporated milk or cream1/4 – 1/2 tsp salt Mix together well. Add about 4 cups flour, just enough to make a soft dough. Pinch off pieces about 2″ in diameter. Roll out paper thin …
Contributor: Wilma AndersonCC Original 3 cups oatmeal2 tsp salt2 T shortening1 cup raisins1 quart boiling water1/2 cup mild molasses2 envelopes yeast1/2 cup lukewarm water6-7 cups flour In large mixing bowl, combine oats, salt, shortening, raisins and boiling water. Add molasses and beat well. Let cool. …
Contributor: Ann Bridges
CC Original
3-4 cups flour
1 tsp salt
1 T baking powder
1/4 – 1/2 cup shortening
warm water
Combine dry ingredients, cut in shortening. Add warm water, a little at a time until all ingredients are moist. Knead lightly. Divide dough into 6-8 pieces. Roll each piece into a thin circle. Cook in dry electric fry pan or on grill. Turn once.
Contributor: Peggy RasmussenCC Original Beat 3 eggs until light and foamy. Add: 1 cup oil2 cups grated zucchini (peel too)3 tsp vanilla2 cups guar Mix lightly but well. Add: 3 cups flour1 tsp soda1/4 tsp baking powder1 tsp salt2 tsp cinnamon Mix until blended. Add …