Breads & Rolls

Evie's Best Caramel French Toast

Summary

Yield
15 Servings
SourceEvie Kennedy (2001)
Prep time8 hours, 30 minutes
Cooking time55 minutes
Total time9 hours, 25 minutes

Ingredients

1 1⁄2 c
brown sugar
3⁄4 c
butter
1⁄4 c
light corn syrup (plus 2 tablespoons)
10 sli
French bread, 1/4 inch thick (or 10 slices Hawaiian bread, 1/2 inch thick)
4
eggs, large (lightly beaten large)
2 1⁄2 c
milk
1 T
vanilla
1⁄4 t
salt
3 T
sugar
1⁄2 t
cinnamon
1⁄4 c
melted butter

Instructions

For the French Toast: Combine first 3 ingredients in medium saucepan. Cook over medium heat, stirring constantly, for 5 minutes, or until mixture is bubbly. Pour syrup mixture evenly into a lightly greased 9 x 13-inch baking dish. Arrange bread slices over syrup and press down. You can do 2 layers, just make sure they get soaked. Combine eggs and next 3 ingredients; stir well. Gradually pour mixture over bread. Cover and chill at least 8 hours.

For topping, combine sugar and cinnamon; stir well. Sprinkle evenly over soaked bread. Drizzle melted buffer over bread. Bake, uncovered, at 350° for 45 to 55 minutes, until golden and bubbly. 

Quick and Easy Caramel Rolls

Summary

Yield
12 rolls
Source Karyl Hanhilammi, Main Library (2007)
Prep time8 hours
Cooking time25 minutes
Total time8 hours, 25 minutes

Ingredients

1⁄2 c
nuts, chopped
1 pk
frozen dinner rolls
1⁄2
box 4-serving size butterscotch pudding mix (not instant)
1⁄2 c
firmly packed brown sugar
2 T
sugar
1 t
cinnamon
1⁄4 c
margarine, melted

Instructions

Grease and lightly flour a 9 x 13 inch pan. Sprinkle nuts on the bottom of the pan. Arrange frozen rolls on top of nuts. Mix together dry pudding mix, sugars, and cinnamon. Sprinkle over rolls. Drizzle on melted butter. Let sit overnight, uncovered, on kitchen counter. Bake at 325° for 25 minutes, then invert.

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. 

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