Breads & Rolls

Friends Herb Bread

Summary

Yield
1 Loaf
SourceSheila Bettendorf (1978)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

1⁄2 c
oleo
1⁄2 c
Parmesan cheese
3 T
parsley, minced (fresh or dried)
1⁄4 t
oregano
1⁄4 t
garlic, minced (fresh or dried)

Instructions

Spread mixture between a loaf of French bread. Save a little for spreading across the loaf along with a little more Parmesan cheese. Wrap in foil and bake at 350° for 20 minutes.   

Notes

This bread can be prepared ahead of time and frozen. Defrost before baking.

Sticky Rolls

Summary

Yield
24 Rolls
SourceDottie Aumiller (1989)
Prep time8 hours, 15 minutes
Cooking time30 minutes
Total time8 hours, 45 minutes

Ingredients

24
Rhodes dinner rolls (in freezer section of the grocery)
1
butter or margarine stick
1 pk
vanilla pudding (not instant)
1⁄2 c
brown sugar
1⁄2 c
chopped pecans

Instructions

Grease bottom of bundt pan and place rolls in bottom. Melt butter and spread over top. Mix dry ingredients and sprinkle over top. Let rise overnight, covered. Bake at 350° for 1/2 hour or less. 

Banana Bread

Summary

Yield
1 Loaf
SourceLeslie Jordan (1998)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

1 c
sugar
1⁄2 c
butter (softened)
2
eggs
1 1⁄2 c
bananas
1⁄3 c
water
1 2⁄3 c
flour
1 t
baking soda
1⁄2 t
salt
1⁄4 t
baking powder

Instructions

Mix sugar and margarine. Stir in eggs, bananas and rest of ingredients. Bake in a greased loaf pan at 350°. Cool 5 minutes before lifting. 

6-Week Muffins

Summary

Yield
1 Servings
SourcePat Langley (1984)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

1
Raisin Bran (10 oz. box)
3 c
sugar
5 c
flour
5 t
baking soda
2 t
salt
4
eggs (beaten)
1 c
Crisco (melted)
1 q
buttermilk

Instructions

Mix Raisin Bran, sugar, flour, baking soda and salt. Add beaten eggs, melted Crisco and buttermilk. (Use very large mixing bowl and mix thoroughly.) Grease muffin tins and fill 2/3 with batter. Bake at 400° for 15 minutes for miniatures, 20 minutes for regular. Makes 12 dozen miniatures or 6 dozen regular.  

Notes

This batter can be stored in refrigerator for 6 weeks (must be covered).

Holiday Coffee Cake

Summary

Yield
24 Servings
SourceHeather Phalen (1988)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

1 c
oleo
1 c
sugar
2
eggs
1 t
vanilla
2 c
flour
1 t
baking soda
1 t
baking powder
1⁄2 t
salt
8 oz
sour cream
1 cn
whole cranberry sauce (16 oz.)
1⁄2 c
chopped walnuts

Instructions

Preheat oven to 350°. Grease a bundt pan. Cream oleo and sugar together in a large bowl. Beat in eggs and vanilla extract. Sift flour, baking soda, baking powder and salt together. Mix alternately into batter with sour cream. Pour 1/2 mixture into a bundt pan. Combine cranberry sauce and nuts in a small bowl. Spread 1/2 over batter in bundt pan to within 1/4 inch of outer edge. Top with remaining batter, then remaining cranberry sauce mixture. Bake at 350° for 35 to 40 minutes, until center is done. 

Cranberry Bread

Summary

Yield
1 Loaf
SourceDottie Aumiller (1974)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

2 c
flour
1 c
sugar
1 1⁄2 t
baking powder
1⁄2 t
baking soda
1 t
salt
1
egg
1
orange (juice and rind)
2 T
Crisco oil
1 T
water (boiling)
1 c
pecans (chopped)
1 c
cranberries (halved and uncooked)

Instructions

Sift together flour, sugar, baking powder, baking soda and salt.

Place egg in measuring cup. To this, add juice and rind of an orange, Crisco oil and boiling water to make 3/4 cup liquid. Blend liquid into dry ingredients. Add chopped pecans and halved and uncooked cranberries*. Place in greased loaf pan. Bake at 350° for 1 hour. Glaze or frost if desired.

*For easier cutting, freeze cranberries, cut in half, then wash. 

Easy Blueberry Muffins

Summary

Yield
12 Muffins
SourceTrade Kreighbaum (2002)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

3 T
melted butter or canola oil
2 c
all-purpose flour
1⁄2 c
sugar
1⁄2 t
salt
3 t
baking powder
1 t
cinnamon
1
egg
1 c
milk (plus more if needed)
1 c
blueberries, fresh or frozen

Instructions

Preheat oven to 400°. Grease 12-cup muffin tin. Mix together dry ingredients. Set aside. Beat together egg, milk and butter or oil and fold into dry ingredients. Batter will be lumpy and fairly thick, but quite moist. Add more milk if necessary. Add blueberries last (do not defrost frozen berries first). Fill muffin cups 2/3 full (or more, for larger muffins) and bake 20 to 30 minutes, or until toothpick inserted into the center comes out clean. 

Blintz Brunch

Summary

Yield
12 Servings
SourceCarol Deshler (1984)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

12
blintzes, frozen (must be frozen, don't use potatoes)
1⁄2 c
margarine (one stick)
1 1⁄2 c
sour cream
5
eggs
1⁄2 t
vanilla
2 T
orange juice
1⁄4 c
sugar (and 1 teaspoon)

Instructions

Place frozen blintzes in casserole. Melt margarine and pour over blintzes. In blender, mix eggs, sour cream, vanilla, orange juice and sugar. Mix well. Pour mixture over blintzes. Bake in preheated oven at 350° for 40 minutes. 

Simple Crusty Bread

Summary

Yield
4 loaves
SourceJudy Herbst, Main Library (2008)
Prep time45 minutes
Cooking time50 minutes
Total time1 hour, 35 minutes

Ingredients

1 1⁄2 T
yeast
1 1⁄2 T
kosher salt
6 1⁄2 c
unbleached, all-purpose flour (more for dusting dough)
 
Cornmeal

Instructions

In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel or cookie sheet sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely. 

French Herb Bread

Summary

Yield
2 Loaves
SourceMary Ault (1990)
Prep time1 hour, 15 minutes
Cooking time30 minutes
Total time1 hour, 45 minutes

Ingredients

5 c
flour, all-purpose (up to 6 cups)
2 pk
instant blend dry yeast
1 pk
Hidden Valley original dressing mix
1 1⁄2 c
buttermilk
1⁄2 c
water
1⁄4 c
shortening
1
egg
1 T
butter (melted)

Instructions

In a large mixing bowl, combine 2 cups flour, yeast, 3 tablespoons salad dressing mix (reserve 1 teaspoon); mix well. Heat buttermilk, water and shortening until warm. Add to flour mixture. Add egg. Blend until moistened. Beat 3 minutes at medium speed. Gradually stir in enough flour to make a firm dough. Knead on floured surface until smooth and elastic. Place in greased bowl, turning to grease top. Cover. Let rise in warm oven for 20 minutes, or until doubled. Punch down dough. Divide into 2 parts. On lightly floured surface, roll to pat each half into a 12 x 7-inch rectangle. Starting with longer side, roll up tightly. Place, seam side down, on greased sheet. Make diagonal slashes 2 inches apart in top of loaves. Cover. Let rise 30 minutes. Bake 25 to 30 minutes at 375°. Brush tops with 1 tablespoon melted butter and reserved dressing mix. 

Notes

Can be frozen. Recipe taken from the book, America Discovers Columbus presented by the Junior League of Columbus (1984). A copy is located in the Ohio Room at the Tremont Branch Library.

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