Nauvoo Bread

5 c hot water
1/2 c potato flakes
1/2 c sugar
1 c powdered milk
1 1/2 T salt
1/2 c oil or shortening
2 T yeast
10-14 c flour

Combine hot water, shortening, potato flakes, powdered milk, sugar.

Sir to dissolve shortening.  When water cools some, add yeast.

Mix in 5 cups of flour and the salt.  Stir to a smooth "sponge."  Keep adding flour to make a smooth and elsatic dough.  Let rise until double, about 45 minutes.  Punch down and let rise again.  Shape into loaves and let rise.  Bake at 350 for 35 minutes.

Melt in Your Mouth Dinner Rolls

from Cherrys (next door in South Jordan)

Dissolve 1 T yeast in 1/2 c water

Add 1 T sugar and 1 t baking powder

Let stand 20 min.

Scald 1 c milk, add 1/3 c margerine, 1/3 c sugar and 1/2 t salt, let cool.

Add 2 beaten eggs, then add yeast mixture.

Add 4 1/2 c flour and mix well.

Cover and refrigerate overnight. Roll out 2 hours before serving or until double.  Cut in circles, butter and fold in half, put on cookie sheet so they touch.

Bake at 425 for 10 minutes.

Makes about 48 rolls.

Scones by Donna

Ingredients

• 3 cups all-purpose flour
• 1/2 cup white sugar
• 5 teaspoons baking powder
• 1/2 teaspoon salt

• 3/4 cup butter
• 1 egg, beaten
• 1 cup milk

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
3. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
4. Bake 15 minutes in the preheated oven, or until golden brown.

Lemon Zucchini Muffins

• 1 3/4 cups all-purpose flour
• 3/4 cup white sugar
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 zucchini, shredded
• 1 (8 ounce) container lemon yogurt

• 6 tablespoons butter, melted
• 1 egg, beaten
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1/3 cup lemon juice
• 1/4 cup white sugar
• 2 teaspoons lemon zest

Directions

Print 

• Prep
  15 m
• Cook
  25 m
• Ready In
  1 h 40 m

1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
3. Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
4. While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
5. Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Lemon Raspberry Pound Cake Muffins

Yield: 8 servings

1 cup (4 ½ ounces) cake flour (not self-rising)

½ teaspoon baking powder

¼ teaspoon table salt

¼ cup grated lemon zest

½ cup (1 stick) unsalted butter, softened

¾ cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

¼ cup heavy cream

2 tablespoons plus 1 ½ teaspoons lemon juice, divided

1 pint raspberries

¼ cup plus 2 teaspoons powdered sugar

1. Heat the oven to 325 degrees. Line a cupcake tin with 8 paper cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, salt and lemon zest. In a large bowl with an electric mixer, beat together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Add half the flour mixture and mix just until combined. Beat in the cream and 2 tablespoons of the lemon juice. Add the remaining flour mixture, beating just until combined.

3. Spoon the batter into the prepared muffin cups, filling them halfway. Press 4 raspberries gently into the center of the batter in each cup, then top with more batter, filling the cups just up to the tops of the liners. Bake the cupcakes on the oven’s center shelf until golden on top and a toothpick inserted at the center comes out clean, about 30 minutes. Transfer the cakes to a wire rack and let cool completely.

4. While the cupcakes are baking, make the glaze. In a small bowl whisk together the powdered sugar and remaining lemon juice until smooth. When the cupcakes are cooled, drizzle the glaze over each cake.

Per serving: 300 calories; 16g fat; 120mg cholesterol; 120mg sodium; 36g carbohydrate; 3g fiber; 20g sugar; 4g protein.

Vanilla Syrup

1 c cream
1/2 c sugar
1 T flour
4 egg yolks
1 T vanilla
1 c vanilla ice cream

Bring cream and sugar to a boil over medium heat.  In a small bowl mi together flour, egg yolks and vanilla.  Add a few spoonfuls of the boiling mixture to this egg mixture and then add the whole htings back. Stir constantly for three minutes.Add vanilla ice cream and cook three more minutes.Stir constantly until thickened.  Serve warm.  Store in the refrigerator for up to 2 weeks.

Stuffed French Toast

Layer 1 loaf or Italian or French bread (cubed) into greased 9x13 pan.

Mix 8oz of cream cheese with  1 t vanilla and 1 T maple syrup. Put dallops of the cream cheese mixture between pieces of bread.

Mix:
4 large eggs
1/2 c cream
1 T cinnamon
1/4 c sugar
1 t vanilla
1/2 t salt

Pour over bread and cream cheese in the pan.

Bake at 350 for 45 minutes.

Serve with Vanilla Syrup.

Absolute Mexican Cornbread

• 1 cup butter, melted
• 1 cup white sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 1/2 (4 ounce) can chopped green chile peppers, drained
• 1/2 cup shredded Monterey Jack cheese

• 1/2 cup shredded Cheddar cheese
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 
  

Directions

Print 

• Prep
  15 m
• Cook
  1 h
• Ready In
  1 h 15 m

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Poppy Seed Bread--Cindy Ayres

3 c flour
1 1/2 t salt
2 c sugar
3 eggs
1 1 /2 c milk
1 c oil
1 1/2 t butter
1 1/2 t baking powder
3 T poppy seeds
1 t vanilla
1 1/2 t almond powder

Add ingredients in order given,  Blend 2 min.  Pour into 2 greased loaf pans. Bake at 350 for 55 minutes.

Glaze to brush on the loaves after they bake and while still hot:

3/4 c powdered sugar
1 1/2 t vanilla powder
1/2 t melted butter
1/2 t almond flavoring
2 t milk

Whole Wheat Honey Oatmeal Bread

INGREDIENTS:

1 cup water

1 cup milk (I used skim)

2 1/4 teaspoons (1 packet) active dry yeast

2 tablespoons honey

2 1/2 cups whole wheat flour

2 cups bread or all-purpose flour* (I used only bread flour)

1 cup rolled oats, plus more for topping loaf

4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly

1 tablespoon salt

DIRECTIONS:

Combine water and milk in a microwave-safe bowl; heat 30-45 seconds until warm (about 115 degrees F). Pour into the bowl of a stand mixer. Add yeast and honey. Let sit 10 minutes until yeast is foamy.

Stir in flours, oats, butter and salt. Using a dough hook, knead on medium speed 6 minutes until dough is smooth, elastic and only slightly sticky (alternatively, knead by hand 10 to 15 minutes on a lightly floured surface). Keep dough in bowl and cover with a tea towel. Let rise in a warm place* 1 hour until doubled.

When dough is doubled, punch down and transfer to a lightly floured surface. Press into an 8-by-8-inch square, tuck in sides slightly and roll up into a log. Transfer to a lightly greased 9-by-5-inch loaf pan, seam-side down. Cover with a tea towel and let rise 30 to 40 minutes until dough reaches the edges of the pan.

Heat oven to 400 degrees F (375 degrees F if loaf pan is dark or nonstick). Sprinkle oats on top of risen loaf. Bake 40 to 50 minutes, rotating halfway through baking, until loaf is deep brown on top and sounds hollow when tapped on the bottom. Remove from loaf pan and transfer to a cooling rack to cool completely.

Enjoy!

Refrigerator Bran Muffins

2 c boiling water
4 cups bran flakes
1/2 pound raisins
1 c oil
2 c sugar
4 eggs
5 c flour
1 t salt
5 t baking soda
1 qt buttermilk
2 c bran flakes

Pour boiling water over bran.
Mix oil, sugar, eggs.  Add buttermilk. Add flour, salt, soda,  Mix in raisins and other cereal.

Bake in muffin tins at 400 for 15-20 minutes.

Can refrigerate dough for up to 10 days and bake just as many as you want.

Millie's Roll Recipe

2 T dry yeast
2 c warm water
1/3 c sugar

Combine 5 min

Add 1/3 c shortening or butter
2 1/2 t salt
2/3 c dry milk
5-6 c flour
2 eggs

Mix and rest.
Make into 3 balls abd roll each ball into a pizza circle. Cut each pizza circle into 12 pizza wedges. Roll each pizza slice looking wedge into a croissant shape from edge.

Bake at 400 for 15 min.

Makes 36 rolls.

Millie's Bread

2 T yeast
1 t sugar
5 1/4 c warm water

Mix together and let sit.

Add:

1/2 c honey
1/2 c oil
2 T salt
9 c wheat flour
3 1/2 c white flour

Mix and then let rise until double.

Make into 4 loaves.  Use glass bread pans.  Spray with cooking spray and then put loaves into rise a little more. Spread with melted butter.

Bake at 350 for 35 minutes.

From Millie George

Light Oat Bread-Bread Mixer

1 1/4 c water

2 T butter

1 t salt

3 c flour

1/2 c rolled oats

2 T brown sugar

1 1/2 t active dry yeast

Put in bread machine and cook on light setting.

Soft (for company) Rolls

 2 1/2 c warm water
2 T yeast
1/2 c sugar
1/2 c powdered milk
1/2 c oil
2 t salt
2 eggs
6 cups flour

Mix all except 3 cups flour.  Then mix again with remaining flour.  Put on lid and raise 1 1/2 hours.  Punch down.  Flour the counter heavily.  Put half of dough on it.  Roll into circle.  Cover with melted butter.  Cut with pizza cutter into 16 pizzas.  Roll from the long end into crescent rolls,  Place on cookie sheet.  Raise 40 minutes.  Bake at 400 for 9-10 minutes.  Makes 32 rolls.

Whole Wheat Bread

2 3/4 c warm water
1 T yeast
1 t sugar
Place in mixer to start yeast.

1/4 c oil
1/4 c honey
1 T salt
5 cups whole sheat flour
2 1/2 c white flour

Add all to yeast mixture in order given.  Mix for 5 minutes.  Let rise 1 hour.

Form into 2 loaves and place in loaf pan.  Let rise 30-45 minutes until dough is an inch above the pan.  Bake at 350 for 30 minutes.

Raspberry Teff Muffins

Raspberry Teff Muffins

vegan/wheat and gluten free

1. 2 cups gluten free flour mix
2. 1 cup teff flour
3. 1 ½ teaspoon baking soda
4. 1 ½ teaspoon salt
5. ½ teaspoon nutmeg
6. 1 ½ cup sugar
7. 2 tablespoon flax meal
8. 2 lemons zested
9. 1 cup oil
10. 1 egg
11. 2 cups water
12. 2 teaspoon vanilla
13. 2 cups frozen or fresh raspberries

Preheat over to 350 degrees Fahrenheit

Whisk by hand all dry ingredients. Combine egg replacer and water. Whisk. Combine wet ingredients and whisk together with dry mixture. Fold in raspberries.

Bake in greased muffin tin 20-25 minutes.

Make more decadent with a lemon glaze made of powdered sugar and fresh lemon juice. Drizzle on muffin after baking.

Caramel Pullaparts

From Suzanne Gundersen.  We love them.

These are our traditional Christmas Eve Breakfast!

1. Melt 1c butter and 3/4 c brown sugar and 1 c mini marshmallows over medium heat in saucepan.

2. Grease bundt pan.

3. Put 18 frozen Rhodes Rolls in pan and pour caramel mixture over the top.

4. Raise overnight with a  clean damp dishtowel over the top.

5. Bake at 325 for 25 minutes.  Put cooksheet on the shelf underneath to catch drips.

6. Cool for 5 -10 minutes, then dump onto tray and enjoy.

Cinnamon Pullaparts

1 cube butter, melted
3/4 c brown sugar
cinnamon to taste
nuts
1 small box of cook and serve butterscotch pudding
24 rhodes rolls

Grease bundt pan.  Put rolls in bundt pan.Pour melted butter over.  Mix other dry ingredients together and sprinkle over.  Raise overnight, covered with damp dish towel. Bake at 350 for 20-25 minutes on a cookie tray to prevent spillage.  Let cool some and then dump onto a tray to serve.

This is my Aunt Kathy Festin's recipe,  It has been our breakfast on Christmas Day.

Cinnamon Roll Dough

6 cups flour
2 T yeast
1/2 c sugar
2 t salt

Mix together and then stir in:

2 eggs
1/2 c vegetable oil
2 cups very warm milk (I microwave it for 2 minutes)
1/2 c very warm water

Add more flour as needed,

Knead 3-4 minutes in mixer or 8-10 minutes by hand.  Let dough rest 10 minutes.  Shape dough. (Roll out and spread melted butter and cinnamon sugar  on it, the roll from the long side and slice in to 1 1/2 inch rolls.)  Let it raise 1 to 1 1/2 hours,  Bake at 350 for 10-12 minutes.

General Conference tradition!  Awesome!