GRANDMA MYRTLE’S BRAN MUFFINS

Mix 1 cup Bran Buds and 1 cup boiling water. Let stand 20 minutes.

Add:

3 /4 c. sugar
1/2 c. Crisco
2 eggs

2 c. buttermilk

1 c. Bran Flakes
2 1/2 c. flour

2 1/2 tsp. soda
1 tsp. salt

 

Mix all together and bake at 350 degrees for 20 minutes. Re­frigerate up to 1 week. Serve warm with dark Karo syrup. Very good!

Linda Heidelberger

PUMPKIN MUFFINS

 

2 1/4 c. flour

1 tsp. baking soda 1/2 tsp. salt

1 1/2 tsp. cinnamon 1/2 tsp. nutmeg

2 eggs, lightly beaten 2 c. sugar

1 c. pumpkin I/,2 c. oil

1/2 tsp. vanilla

In large mixing bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Set aside. In small mixing bowl, combine eggs, sugar, pumpkin, 011, and vanilla. Mix well. Add liquid to dry ingredients. Stir until just moistened. Bake at 350 degrees for 20 to 25 minutes. Cool in pan 3 to 4 minutes. Makes about 2 dozen muffins.

Renee Koubsky

POPPY SEED MUFFINS

2 c. flour

2 or 3 tbsp, poppy seed 1/2 tsp. salt

1/4 tsp. soda

1 c. sugar

1/2 c. margarine or butter 2 eggs

1 c. yogurt

1 tsp. vanilla

Mix all together. Makes 12 muffins. Bake at 400 degrees for 15 minutes.

Micky Zaviska

 

                                    LEFSA

5 c. riced potatoes
1/2 c. Carnation milk
1/3 c. vegetable oil
1 1/2 c. flour

3/4 tsp. sugar 1 tsp. salt

Mix potatoes, milk, oil, sugar, and salt while potatoes are warm.

Refrigerate potatoes. Mix in flour just before rolling out. Roll small portions of dough J?aper thin and fry on an ungreased grill or frying pan, turning rolled out circle of dough to cook both Sides.

RoseMary Brezina

BAKING POWDER BISCUITS

2 c. sifted flour

3 tsp. baking powder 1/2 tsp. salt

4 tbsp. cold shortening 3/4 c. milk

Sift dry ingredients together and cut in shortening, Add milk to make a soft dough. Place on a floured board and knead lightly a few seconds using as little flour as possible. Roll out 1/2 inch thick and cut with a floured biscuit butter. Place on greased baking sheets and bake at 450 degrees about 12 minutes. Makes 14 (2 inch) biscuits.

RoseMary Brezina

                                HERB BREAD

1 tbsp. parsley flakes      1/8 tsp. garlic salt

1/4 tsp. dill weed           1 stick butter, softened

1/4 tsp. oregano           1 loaf French bread

Mix herbs with softened butter. Slice bread. Spread butter mixture on both sides of bread slices and put back in loaf form. Wrap in foil and bake for 25 minutes at 350 degrees.     .         .

Janel Benesh


FRENCH BREAD
Slice 24 to 30 inch loaf of French bread in 3/4 inch slices. Cut almost all the way through. Put 1/2 slice of Swiss cheese between each slice of bread. Put bread on double layer of tin foil and bend foil upward around the loaf to form a foil pan.Melt 1/3 cup butter. Add 1/3 cup chopped raw onion and heat well.Pour butter and onion mixture over bread. Cover tightly with another piece of tin foil. Bake at 350 degrees for 45 minutes. Then leave in a warm oven for 20 minutes before serving.

Carol Karrow

                                    BANANA BREAD

1/4 c. shortening                           1/2 tsp. baking powder

3/4 c. sugar                                  1/2 tsp. baking soda

1 egg                                           1/4 tsp. salt

2/3 c. bananas, mashed                  3 tbsp. sour milk

2 c. flour                                      1/2 c. chopped nuts

Cream shortening and sugar. Add egg and bananas and milk. Mix.

Add dry ingredients. Put in well greased bread pan. Bake at 350 degrees for 1 hour.

Deb Torgrimson

        QUICK DROP BAKING POWDER BISCUITS

 

 

1 heaping tbsp. shortening
4 c. sifted flour

1 tbsp. baking powder
1 tsp. salt

 

 

Mix together in a bowl until crumbly. Add enough milk to drop by tablespoon onto a very well greased cookie sheet. Bake at 375 degrees for about 15 to 20 minutes.

Lorraine Selgren- Davis

OATMEAL BREAD

 

 

2 c. boiling water

1 c. quick cooking oatmeal

 

Pour water over oatmeal and let set for 5 minutes. Add 2 tables­poons shortening; cool slightly. Add 1/2 cup molasses, 2 teaspoons salt, and 1 cake yeast dissolved in 1/2 c. lukewarm water. Add 6 to 7 cups or white flour. Knead and let rise. Make in loaves and bake at 375 degrees for 40 to 45 minutes.

Lorraine Selgren- Davis

ENGLISH MUFFIN LOAVES

 

 

2 pkgs. yeast

6 c. unsifted flour 1 tbsp. sugar

2 c. milk

1/2 tsp. soda
1/2 c. water
Cornmeal

Combine 3 cups flour, yeast, sugar, salt” and soda. Heat liquids until very warm. Add to dry mixture’ beat well. Stir in rest of flour to make a stiff batter. Spoon into 2 (8 1/2 x 4 1/2 inch) pans that have been greased well, then sprinkle the tops of loaves with cornmeal. Cover; let rise in warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool. Makes about 16 slices.

Lorraine Selgren- Davis

BOHEMIAN HASKA
  Christmas Bread

1 cake yeast in 1/2 c. cool water    3/4 c. flour                          .

2 c. scalded and cooled milk       1 1/2 tsp salt

1 egg                                     1 1/2 c. raisins

3/4 c. sugar                            3/4 c. walnuts, cut in sm. pieces

1/3 c. melted butter                3/4 tsp. almond flavor

To beaten egg, add sugar and butter, then cream well. Add milk and yeast that was dissolved in the water and 2 cups flour to make a thin batter. Beat until smooth. Rise 1 hour. Add walnuts and raisins that is well floured; add salt and enough flour to make a very soft dough. Knead well. Cover and let rise until double in bulk about 1 1/2 hours. Divide into 9 parts and form into 9 long lengths and make 3 braids. Place into a well greased cake pan with 2 braids at the bottom and one on top centers. Rise for 30 minutes. Brush with a beaten egg. Bake in moderate oven (350 degrees to 375 degrees) for 40 to 50 minutes. When still a little warm, garnish with powdered sugar frosting and cherries (green and red). Slice.

Lorraine Selgren-Davis

INSTANT POTATO LEFSE


3 c. potato flakes (instant dry potatoes)

1 tbsp. sugar

3 c. water.

1 c. dry powdered milk 1 2/3 tsp. salt

1 stick margarine

Bring water and margarine to boil and pour over potato mixture and mix well. Chill and cover with a damp cloth and add 1/2 cups flour and blend. Divide in 16 pieces and chill and keep chilled while you roll out thin and bake on a lefse Ran or flat pancake griddle, ungreased. Brown on both sides and fold in half and place between a towel to steam. Good with butter and sugar if you like them sweet.

Lorraine Sellgren-Davis

 


ZUCCHINI MUFFINS

2 tsp, baking soda
2 tsp, baking powder
2 tsp. cinnamon

Stir these together; set aside.
8 eggs

2 c. oil

4 c. sugar

1 tsp. vanilla

6 c. flour 2 tsp. salt
4 c. grated zucchini 2 c. chopped nuts

1 c. raisins

Beat together eggsl oil, and sugar. Add raisins, nuts, vanilla, and zucchini~ beat well. Fold the dry ingredients. Do not overmix. Bake at 350 degrees tor 20 to 25 minutes. Makes about 60.

BUNS

1 c. lukewarm water
2 cakes yeast

Mix together.

Sweet Dough

1 tbsp. sugar

3 eggs

Flour to thicken (about 7 c.)
1 c. scalded milk 1 c. sugar

3/4 c. oil

Mix milk and sugar, Add enough flour to make a paste. Add oil. Add eggs. Add yeast. Mix. Add flour to make dough. Knead; let raise. Push down. Let raise again. Put on pans.

Lila Radil

CRANBERRY FRUIT NUT BREAD

2 c. sifted flour 1 c. sugar
1 1/2 tsp, baking powder 1 tsp. salt
1/2 tsp. soda
1/4 c. shortening
1 tsp. grated orange peel
3/4 c. orange juice
1 well beaten egg
1 c. fresh cranberries, coarsely chopped
1/2 c. chopped nuts

Sift together dry ingredients. Cut in shortening. Combine peel, juice, and egg. Add to dry ingredients mixed just to moisten. Fold in berries and nuts. Pour into a greased 9 x 5 x 3 inch pan. Bake at 350 degrees for 1 hour. Cool.

STRAWBERRY BREAD

Sift together:

3 c. flour
3 tsp. cinnamon

Add:

1 tsp. soda L tsp. salt
2 c. flour
2 tbsp.lard
2 c. sugar
4 well beaten eggs
2 c. crushed berries
1 1/4 c. oil

Mix all ingredients and stir very well. Pour into 2 well greased loaf pans. Fill each pan half full. Bake at 350 degrees for 1 hour.

Renee Koubsky

STRUDEL

CRUST:

Mix like pie crust:

1 tbsp. butter
1 egg, beaten in c. and add milk to make 1/2 c.

Mix and set in warm pace for 2 hours before rolling. Roll out like a pie crust (large as possible). Spread 1 (12 1/2 ounce) can poppy seed on rolled out crust. Do not put poppy close to edge. Add 1 loaf pan peeled apples (cut fine), 1 cup raisins, and 1 cup sugar mixed with 3 1/2 tablespoons flour. Spread apples and raisins over poppy seed. Brush edges with milk or cream. Roll up and seal edges. Place on greased cookie sheets. Bake in a slow oven (325 degrees) for 1 to 1 1/2 hours.

Lorraine Benesh

MONKEY BREAD

4 tubes refrigerated buttermilk biscuits  (1 1/2 oz.)
1 c. sugar                                   .
1 tsp. cinamon

Cut each biscuit into quarters. Mix sugar and cinnamon. Dip biscuit pieces into sugar mixture or shake in a plastic bag. Put pieces in a well greased angel food or bundt pan. Melt brown sugar and margarine. Do not boil. Pour over pieces in cake pan. Bake at 350 degrees for about 30 minutes. Let cool for 10 minutes. Turn upside down on a plate. Tear off pieces or cut into slices.

Cindy VanLuik

      GRANDMA FREDA’S BANANA BREAD

2 c. sugar

1 c. shortening 2 1/2 c. flour 6 ripe bananas

Cream shortening and sugars well. Add 4 well-beaten eggs. Add 6 mashed bananas. Mix all together. Then add flour, salt, and soda. Bake at 350 degrees for 45 to 50 minutes.

Linda Heidelberger

BANANA BREAD

1 c. sugar

1/2 c. walnuts
1 tsp. soda, dissolved in 4 tbsp. milk

1/4 tsp. salt

1/2 tsp. vanilla

Beat shortening. Add sugar and beat. Add eggs and beat. Add mashed bananas and beat again. Add milk and vanilla. Sift flour, salt, and baking powder and stir in the flour mixture. Bake in loaf pans.

Florence Novak

 

                                        ORANGE MUFFINS

Sift together in bowl:

2 1/2 c. flour

2 tsp. baking powder

1 tsp. salt

In small mixing bowl, combine:

1/2 c. orange juice
1/4 c. oil

In small mixing bowl, cream together:
1 c. softened butter
1 c. sugar

Beat in 4 egg yolks at room temperature, one at a time, until light and fluffy. Beat III 1/4 cup orange marmalade and 2 tablespoons grated orange peel. Alternately add juice mixture and dry ingredients until just blende . In clean chilled mixing bowl, beat 4 egg whites at room tem­perature until stiff. Gently fold into batter. Spoon into muffin cups. Bake at 375 degrees for 20 minutes. Makes approximately 2 dozen.

Renee Koubsky