Breads & Rolls

Pumpkin Bread I

Summary

Yield
3 Loaves
SourceHazel Sheahan (1973)
Prep time30 minutes
Cooking time1 hour, 15 minutes
Total time1 hour, 45 minutes

Ingredients

3 c
sugar
1 c
oil (safflower)
4
eggs
2 c
pumpkin (Libby's 1-lb. can)
3 1⁄2 c
flour
2⁄3 c
water
1 1⁄2 t
cinnamon
1 t
nutmeg
2 t
soda
1⁄2 t
salt

Instructions

Grease 3 (71/2 x 31/2 x 2 1/4-inch) pans. Preheat oven to 350°. Mix sugar and oil at medium speed on an electric mixer until blended. Add eggs, one at a time. Continue beating until light and fluffy. Beat in pumpkin and water. Sift dry ingredients together, then add to mixture, at low speed. Divide batter into 3 pans. Bake for 75 minutes. Cool 10 minutes and remove from pan. 

Esther's Rolls

Summary

Yield
18 Rolls
SourceKaty Greenhill (2004)
Prep time10 minutes
Cooking time3 hours, 20 minutes
Total time3 hours, 30 minutes

Ingredients

1 pk
yeast
1⁄2 c
hot water
3 T
shortening
3 T
sugar
1
egg
1⁄2 c
milk
1 t
salt
3 c
flour

Instructions

Dissolve yeast in hot water. Mix all ingredients and knead until not at all sticky. Keep adding flour as needed. Let rise 2 hours, covered, with a tea towel. Shape into rolls and let rise again for approximately 1 hour. Bake at 400° for approximately 10 minutes. 

Blueberry Muffins

Summary

Yield
12 muffins
SourceAnn Moore, Main Library
Prep time15 minutes
Cooking time25 minutes
Total time40 minutes

Ingredients

1⁄2 c
shortening
2 c
flour
3⁄4 t
salt
1 T
baking powder
2 T
sugar
1
egg, well-beaten
1 c
milk
1 c
blueberries

Instructions

Preheat oven to 425º. Cut shortening into sifted dry ingredients with pastry blender. Spoon a well into the center of the dry ingredients.

Combine egg, milk and blueberries. Mix these into dry ingredients just until dry ingredients are moistened. Batter will be lumpy.

Dip batter into greased muffin pans and bake for 20-25 minutes. Makes 12. 

Vegetable Stuffed Bread

Summary

Yield
1 Loaf
SourceElizabeth Brzoska (1994)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

1 bn
broccoli (chopped)
1 c
mushrooms (sliced, up to 2 cups)
1
tomatoes (sliced, up to 2 tomatoes)
1 pk
alfalfa sprouts
1
onion (chopped)
1 lf
French bread, soft
1
mozzarella cheese block (sliced)
1
butter pats (up to 2)
1 clv
garlic (minced)

Instructions

Sauté onion, mushrooms and garlic in butter until soft. Hollow out French bread (like a pumpkin), saving top for lid. Line the inside of bread with cheese, then fill with alternating layers of cheese and vegetables. Replace lid and cover the loaf with foil. Bake at 375° for approximately 45 minutes, until cheese is melted. 

Flaky Sweetheart Crescents

Summary

Yield
8 Crescents
SourceMr. Walker (Courtesy of Mrs. Walker, 1970)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

4 c
flour
1⁄2 t
salt
1 c
butter
3
egg yolks
1 c
sour cream
2 t
vanilla (divided)
1 pk
cake-compressed yeast, crumbled (or 1 package dry yeast)
1 c
sugar (plus sprinkle of granulated or confectioners)
3
egg whites
3⁄4 c
pecans or walnuts (ground)

Instructions

Sift together flour and salt into large bowl. Cut in butter until particles are the size of small peas. Blend together egg yolks, sour cream, 1 teaspoon vanilla, and yeast. Mix well and add to flour mixture. Stir to form dough. Divide dough into 4 parts. Roll out each part on pastry cloth or board which has been sprinkled with sugar (granulated or sifted confectioners’ sugar). Roll into 11-inch circle about 1/8 inch thick. Cut into 8 wedges. Spread with filling. Roll each wedge, starting with wide end and rolling to point. Place, pointed side down, on greased baking sheet, curving ends to form crescent shape. Bake in moderate oven at 350° for 25 to 30 minutes, until lightly browned. 

Pecan Filling: Beat egg whites until stiff, straight  peaks form when beater is raised. Add 1 cup sugar, ground nuts, and 1 teaspoon vanilla. Mix until blended.

Strawberry Bread

Summary

Yield
2 Loaves
SourceJane Joyce (1988)
Prep time15 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 25 minutes

Ingredients

1 1⁄2 c
oil
1 1⁄2 c
sugar
3
eggs
3 c
flour
1 t
soda
1 t
cinnamon
3⁄4 t
salt
1 pk
frozen strawberries (box)
1 c
nuts (chopped)

Instructions

Thaw strawberries. Mix all by hand or beater. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350 degrees for 1 hour and 10 minutes.

Orange Bran Muffins

Summary

Yield
6 Muffins
SourcePhyllis Shaup (1980)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

1 c
flour
3⁄4 c
bran
3⁄4 t
baking soda
1⁄8 t
salt
2 T
sugar (white or brown)
1 c
orange juice
1⁄4 c
molasses (light or dark)
1
egg
1 T
oleo, melted
 
raisins or unsalted chopped nuts (optional)

Instructions

Preheat oven to 350°. Sift together flour, bran, baking soda, salt and sugar.

Mix together in a separate bowl orange juice, molasses, egg, and melted oleo.

Combine liquid and dry ingredients until mixture is moist; do not beat. Optional at this point, you may add raisins or any type of chopped, unsalted nuts. Fill cupcake tins 2/3 full. Makes about 6 medium-size muffins. Bake at 350° for 15 minutes. 

Knute Rockne Coffee Cake

Summary

Yield
8 Servings
SourceDottie Aumiller (1987)
Prep time15 minutes
Cooking time35 minutes
Total time50 minutes

Ingredients

1⁄4 lb
butter
2 c
sugar
3
eggs
2 t
baking powder
3 c
flour
1 cn
evaporated milk (large)
3⁄4 c
brown sugar
4 T
flour
6 T
melted butter

Instructions

Grease and flour a 9 x 13-inch pan and smaller 8 x 8-inch pan or similar. Cream 1/4 lb. butter and sugar. Add eggs and beat well. Add vanilla. Sift 3 cups flour and baking powder and add to butter mixture alternately with the evaporated milk. (Begin and end with milk.) Pour batter into pans.

Topping: Combine the last three ingredients. Sprinkle topping over batter; swirl through batter with knife.

Bake 30 to 35 minutes in preheated oven at 350°. 

Pumpkin Bread II

Summary

Yield
3 Loaves
SourceMrs. A. H. Webber (1988)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

4
eggs, medium (or 3 large eggs)
1 c
cooking oil
1 cn
pumpkin (about 14 oz. can)
3 c
sugar
4 c
flour
5 t
baking powder (double action)
1 t
cinnamon
1 t
nutmeg
1 t
allspice
1⁄2 t
cloves

Instructions

Vigorously beat together eggs, cooking oil, pumpkin and sugar. Combine the rest of the ingredients. Add flour mixture to egg mixture alternately with 2/3 cup cold water. Pour combined mixtures into 3 (8 x 4-inch) pans. Bake for 1 hour at 350°. 

Easy Rolls

Summary

Yield
12 Rolls
SourceBetty Sheridan (2003)
Prep time2 hours, 15 minutes
Cooking time10 minutes
Total time2 hours, 25 minutes

Ingredients

 
butter (for greasin muffin tins)
2 c
self-rising flour
1 c
milk
2 T
sugar
4 T
mayonnaise

Instructions

Preheat oven to 350°. Lightly grease a 12-cup muffin tin with butter. In a large bowl, combine flour and milk, blending with a rubber spatula. Add the sugar and mayonnaise and stir until just combined. Spoon batter into prepared muffin tin. Bake for 12 to 15 minutes, or until golden brown. 

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