Yeast Dinner Rolls

2 cups lukewarm water (85-105 degrees)
1 package dry yeast (2 1/4 tsp)
1 tsp salt
1 egg
6 Tbsp. sugar
3 Tbsp. melted butter
6 cups flour

Combine all ingredients in large mixing bowl. Let douh rise 1 hour or until double in size. Punch down. Form into rolls and let them rise for 1 hour in a lightly greased pan.
Preheat oven to 450 degrees. Brush tops of rolls lightly with melted butter and bake for 10-15 minutes. Makes 3 dozen rolls.

Pumpkin Bread

1 2/3 cups flour
1 1/2 cups sugar
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 eggs
1/2 cup vegetable oil
1 cup canned pumpkin
1/2 cup water
1/2 cup chopped walnuts (optional)
1 cup chocolate chips

Sift dry ingredients together. Add eggs, oil, pumpkin, and water. Beat well. Stir in nuts and chocolate chips. Grease and flour pans and bake at 325. Start testing after 1 hour of baking time. Makes 2 small loaves or 1 large loaf.

Crusty White BRAIDS

I got this from a bread class that I went to at Sister Durda's house. I finally got around to making it and it turned out really good and I was so proud of myself for making bread from scratch without using the breadmaker and it was all fancy-shmancy. I love that it is a loaf of bread that is braided. We had it with soup and just pulled it apart. Chris was so impressed with me when he came home from school that not only did I make bread all by myself but that is was braided.

4 to 4 1/2 cups flour
2 Tablespoons yeast
2 cups warm water
1/4 cup oil
2 Tablespoons sugar
1 Tablespoon salt
Mix all - knead several minutes. Let rise in greased bowl, covered 1 1/2 hours until doubled. Divide into 6 balls. Cover and let rest 10 mins. Roll each to a 16" rope. Put on greased baking sheet 1" apart. Braid each from center to ends. Pinch ends and tuck under. Let rise again 45 minutes. Bake at 375 for 30 minutes. Makes 2 loaves.

Macaroni Grill Bread

This is a bread recipe that I got from my Father in Law. It is just like the bread they serve at Macaroni Grill. It is sooo Yummy!

Ingredients:

1 T. Dry Yeast
1 T. Sugar
1 Cup warm water (105 - 115 degrees)
2 1/2 Cup white flour
1 t. salt
2 T fresh rosemary, chopped
1 T. canola oil, peanut oil or olive oil
nonstick cooking spray
2 T. butter

Place yeast, sugar and water in large bowl or food processor and
allow mixture to become bubbly. Mix in 2 cups of flour and the salt. Add one tablespoon of
the fresh chopped rosemary. Knead for about 10 minutes by hand or
in food processor about 30 seconds until smooth and elastic. add flour if
necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a
warm place for one hour until doubled.

Punch down dough and divide in half. Let dough rest about 5 - 10minutes.
Spray baking pan or cookie sheet with cooking spray. Shape the
dough into 2 small rounded oval loaves. Melt margarine or butter. Brush over the top
of the loaves. Sprinkle remaining 1 Tabelspoon of rosemary over the
loaves and press lightly into the surface. Let loaves rise again until doubled, about
45 minutes.

Preheat oven to 450 degrees F. Lightly sprinkle course salt over the loaves.
Bake for 20 - 25 minutes, until lightly browned.

This makes 2 loaves.

YOU MUST USE FRESH ROSEMARY!

Cornbread

Mix together:
1 c melted butter
1 1/3 C sugar
2 C water with 1 tbsp vinegar
4 eggs
1 tsp salt

Add to mixture & stir: 1 ¼ cup cornmeal

Mix together & add to above:
2 ¾ C flour
1 ½ tsp b. powder
½ tsp b. soda

Bake 375 for 30 min (9x13 pan)

Pie Crust

When Jami gave me the Chicken Pot Pie recipe that she posted I didn't have a recipe for pie crusts. Since you all are better cooks then I, you probably don't need this but I thought I would post it anyways. This is the recipe Jami gave me and I use for the pie crust when I make the previously posted Chicken Pot Pie. Since I made Chicken Pot Pie tonight I thought I would post this.

Chicken Pot Pie Crust
2 cups flour
1/2 tsp. salt
2/3 cup shortening
6-7 Tbls. ice water

Cut shortening into flour and salt until it looks like corn meal. Add all the water and mix until moist. Divide into 2 balls then roll out.

Note: Jami told me that if you put the ball of dough in the fridge for a little while before actually rolling it out it works better.

Pizza dough

1 cup hot water
3 1/4 c. flour
2 Tbsp. sugar
1 tsp. salt
1 Tbsp. yeast
1 egg
2 Tbsp. oil (tastes best with olive oil, but is still really good with veggie oil).

Mix all together and knead. Roll out and add your favorite sauce and toppings. Bake at 425 for 15 minutes. (If you use a preheated pizza stone, only bake it for 10-12 minutes.)

Homemade Blueberry Muffins

2 cups flour
1 cup white sugar
3/4 cup butter

Sift & blend as for pastry (I just use 2 knives to cut the butter into the flour/sugar). Reserve 1/2 cup of it for topping.

In a separate bowl mix the following together and then add to above ingredients.

1 cup sour milk (milk + 1 tbsp vinegar) or buttermilk
1 tsp baking soda
1 egg

Mix the two together and blend only until moist (the batter may still be lumpy). Fold in 1/2 cup frozen blueberries (I do a little more).

Spoon into muffin cups 3/4 full & sprinkle the reserved topping on top.

Bake 350 for 15-20 minutes. Yields 12-15 muffins.

Cinnamon Rolls

(This is Jami's Recipe)

1 cup warm water (110-115 degrees)
1/3 cup oil
1/4 cup sugar
2 Tbsp yeast
1 egg
1 tsp. salt
3-4 cups flour (about 3 1/4)

Mix warm water, sugar, oil and yeast together. Let rest 15 min., then add egg, salt and flour. Mix and knead into a medium soft dough. Let rise 10-20 min. Roll out and spread filling on and then roll up. Cut to make cinnamon rolls. (I use floss, it works wonders.) Put into greased pan and let rise 10-20 min. Bake 10 min. at 425 degrees.

Filling:
(This is what I use)

3 Tbsp cinnamon
1 cup brown sugar (packed)

Mix cinnamon and brown sugar together in separate bowl. After rolling out the dough spread a very generous amount of margarine on the dough. Then sprinkle filling mix on the butter and roll up.

Vanilla Buttercream Frosting

3 cups powdered sugar
1/3 cup butter or margarine (softened)
1 1/2 tsp. vanilla
1/2 Tbsp milk

Mix sugar and butter in medium bowl with spoon or mixer on low speed. Stir in vanilla and 1 Tbsp. of milk. Gradually beat in enough remaining milk to make frosting smooth and spreadable.