Sour Dough Bread from Cindy Watts

1 pkg dry yeast
2c hot water
1/2c lukewarm water
6c flour
2T sugar

Mix yeast with 1/2c warm water. Mix sugar with warm water and flour. Add yeast mixture: let set in glass jar and cover with a cloth for 5 days at room temp. After 5 days, put mixture in refrigerator for 3 to 5 days. Take out and feed with the following: 2/3c sugar, 3T instant potatoes and 1c hot water. Mix well.

This can be kept in a jar. Punch holes in lid for starter to breathe. Let stand out of refrigerator 8-12 hours. This does not rise, only bubbles. Take out one cup to make bread and return remaining starter to refrigerator. Keep in refrigerator 3 to 5 days, feed again. If not making bread after feeding, throw away 1 cup, but it must be fed after 3 to 5 days.

After feeding starter, leave it out all day. I usually start about 9 AM. About 3PM, in a large bowl mix: 6c Pillsbury Bread Flour 1/2c sugar 1T salt Then put hole in bowl, then mix in separate container (I use a 4-cup measuring cup): MIX 1/2c corn oil WELL, 1c starter, 1 1/2c warm water. Add a little bit at a time until mixed well. Then spray large bowl with Pam, put dough in it then lightly spray top of dough. Put wax paper over bowl. Let it sit out all night. Put in oven so the air temp. is the same.

Second morning 9AM The dough will have risen almost over the top of bowl. Punch down and knead on wax paper (floured). Divide as best you can into 3 parts. Knead a little more. Spray 3 pans with Pam, put dough in pans & lightly spray top of dough with Pam. Put wax paper over & it in oven until about 3 PM.

The size will double. Then bake at 350 between 30 -45 minutes until golden brown. Brush tops with softened butter. Keep in refrigerator at all times, because there are no preservatives in recipe. Wrap in aluminum foil. Will also freeze well.

Sour Cream Biscuits

1 stick oleo
1c sour cream
2c Bisquick

Mix all together and put in greased muffin tins. Bake at 450 till brown.

Refrigerator Rolls from Edie Whitaker

1 cup oleo
2 eggs, beaten
1 cup sugar
2 pkgs. dry yeast
1½ t salt
1 cup lukewarm water
1 cup boiling water
6 cups flour

Pour boiling water over sugar, oleo and salt. Blend and cool. Add eggs. Sprinkle yeast into lukewarm water, stir until dissolved. Mix with egg mixture. Add flour and blend. Cover. Place in refrigerator at least 4 hours. This keeps 10 days and can be used as needed. 3 hours before baking, make rolls. Place in greased pan and let rise. Bake at 400 for 6 – 8 minutes.

Monkey Bread

4 pkgs. (10 count) canned biscuits
1½ cups sugar
2 T cinnamon
1 stick oleo nuts (optional)

Combine cinnamon and sugar. Cut buicuits into quarters and drop into mixture. Shake and coat well, place biscuit pieces into greased and floured cake pan (Bundt). Sprinkle with nuts. Combine left over sugar and cinnamon with oleo and heat until dissolved. Pour over biscuits – bake at 350 for 30 minutes.

French Bread (Debbie Corley’s recipe)

2 cups warm water
2 pkgs. Fleishman’s yeast
1 T salt
1 T melted margarine
7 cups unsifted flour
cornmeal
1 egg white
1 T cold water

Sprinkle yeast into warm water. Stir until dissolved. Add salt and margarine. Add flour a little at a time, stirring until well blended (dough will be sticky). Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until double in bulk, about 1 hour. (Punch down after 45 minutes.) Turn dough onto lightly floured board. Divide into 2 equal portions. Roll each into oblong (about 15”x10”). Begin at wide side, roll up tightly towards you, pinchng to seal. Taper ends by rolling. Place on baking sheet, sprinkle with cornmeal. Cover, let rise 1 hour. Bake at 450 for 25 minutes. Brush tops with egg white and water (slightly beaten together). Bake 5 minutes longer.

Cinnamon Sunrise Bread

Regular loaf Large loaf

¾ cup water 1 1/8 cups

2 ¼ cups bread flour 3 1/3 cups

1 T dry milk 1 ½ T

2 ½ T brown sugar 3 T

¾ t salt 1 t

2 T oleo ¼ cup

1 ½ t cinnamon 2 t

1/3 cup pecans – chopped ½ cup

1 t yeast - fast rise 1 ½ t

OR

1 ¼ t yeast – active dry 2 t

Use regular bake cycle.

Nutrition info for 2 oz. Serving:

Calories 217

Carbohydrates 59%

Bread and Cheese Souffle (Princess Hardin)

1 pound extra sharp cheese (grated)
10 slices white bread buttered (break into thumbnail pieces)
¼ t dry mustard
2 cups milk
1 T Worchestershire sauce
1 t salt
4 eggs

Beat eggs. Blend in milk and other ingredients. Mix cheese and bread in 3rds in baking dish ending with cheese on top. Dribble other mixed ingredients over top. Cover and let set 24 hours. Bake 1 hour at 350. Serve hot.

Basic Spoonbread

6 T unsalted oleo
½ t black pepper
3 cups milk
4 eggs, separated
1 cup cornmeal
pinch of salt
1 ½ t salt

Melt 1 T oleo in casserole. Almost boil milk over medium heat. Stir in cornmeal. Stir and heat for 2 minutes. Add remaining oleo, salt and pepper. Mix well and cook 2 minutes more. Remove from heat and add pinch of salt until stiff and fold into yolk-meal mixture. Pour batter into casserole, smoothing top with spatula. Bake at 350 for 30 – 40 minutes.

Baking Powder Biscuits

2 cups self-rising flour
2/3 cup milk
1/3 cup shortening

Cut shortening in flour until it resembles coarse meal. Quickly stir in milk. Knead dough lightly. Roll to one half inch thickness on a lightly floured board. Cut into two inch biscuits. Place on ungreased cookie sheet. Bake at 450 for 12 – 15 minutes.

Daisy's Griddle Cakes

1 cup flour
2 T sugar
2 t baking powder
½ t salt
1 egg, beaten
1 cup milk
2 T oleo, melted
1 t vanilla

In large bowl combine dry ingredients. In another bowl combine remaining ingredients. Add dry ingredients and stir until just combined. Preheat griddle, grease if necessary. Using ¼ cup batter for each, bake pancakes 3 – 5 minutes. Turn and bake other side.Makes about 8, about 125 calories each.