Bread and Rolls Page 22

TENDER-RICH SODA BISCUITS

Piping hot biscuits, covered with creamy butter and golden, rich honey, an all time favorite.
3 1/2 cups flour
2/3 cup lard
1/4 cup sugar
6 tbs lemon juice
1 1/2 tbs baking soda
1 cup milk
1 tbs salt

1. Blend flour, sugar, baking soda, and salt. Cut in lard with pastry blender until mixture resembles course corn meal.
2. Mix lemon juice and milk in dry ingredients. Stir with fork until soft dough is formed.
3. Turn on a lightly floured surface and knead lightly with finger tips 6 or 8 times.
4. Roll 1/2 inch thick and cut with a floured 2 inch round cutter. Transfer rounds to an un-greased baking sheet. Bake at 450'F 12 to 15 min, or until golden brown.
2 dozen biscuits.

Sarah Jane Sabey

Bread and Rolls Page 21

SOURDOUGH BREAD

Combine in sauce pan: 1 qt tart buttermilk, 2 tbsp. salt, 6 tbsp. shortening. Bring to steam heat only. Cool. In a 2-cup measuring cup combine: 2 pkg. dry yeast, 6 tbsp. Sugar and 1/2 cup warm water.
By the time the milk is cooled, yeast mix will have grown enough to add to milk mix. After mixing together, gradually add approx. 10 cups flour, to give a workable dough. Pour dough on a floured board. Knead for 10 minutes. Let rest in original dough pan, for 45 min. or until double in bulk. Punch dough down, and divide into 3 equal loaves. Fit into greased bread pans, rub top of loaves with butter or margarine. Let rest (rise) for 45 min. Suggested baking time: 30 min. at 375 deg.(this may differ slightly - depends on how well done you like your bread, or whether you bake the 3 loaves in one baking pan.)

Udine Wing



BREAD STICKS

To make bread sticks, use 1/2 the French bread recipe. Add 1/2 lb grated cheese and mix. Let raise until double. Roll thin -- let rest 5 minutes, and the dough will stay in place as you cut thin strips and shape. Put on baking pan, let raise until double. Bake until done.


Erma Zanni



OATMEAL BREAD

2 yeast cakes in 1/2 cup warm water
1 teaspoon sugar
1 1/4 cup boiling water poured over 1 cup oats,
1/2 cup molasses
1/3 cup shortening
1 tablespoon salt
2 beaten eggs
6 1/4 cups flour

Soften yeast in water, combine next 5 items, cool and add eggs and flour. Knead for 10 minutes, raise double in bulk. Put in loaves and sprinkle oatmeal with egg whites. Bake 375' 40 minutes.

Edith Haws

Bread and Rolls Page 20

BUTTERMILK BREAD

1 cup buttermilk, scalded (do not let boil)
1 cup warm water
1/3 cup melted shortening
1 yeast cake
3 tbs. sugar
2 tsp. salt
1/3 cup melted shortening
1/4 tsp. soda (this is very important)
Add to 3 cups flour and sift good)

Add to mixture of milk and yeast. Stir well, then add enough flour to make stiff --- about 2 1/2 or 3 cups more flour. Let raise good once, knead down let raise again for 25 minutes. Divide dough into 2 loaves and bake at 375' or 400'. Yield 2 loaves.

You can make buttermilk by having 1 cup buttermilk as a start, then add 3/4 cup powdered milk and 1 tsp. salt to 1 cup water. Keep in fridge till needed.

Merle Garrett


WHOLE WHEAT BREAD

5 to 6 cups whole wheat flour
1 cup white flour
1 cake yeast or 1 pk. dry yeast softened in 1/4 cup warm water.

Place in mixing bowl
2 1/2 cups warm water 110'F.
1 tbs. salt
2 tbs. molasses
1 tbs. salt
1 good tbs. honey
2 tbs. shortening
1 cup dry milk

Add 2 cups of whole wheat flour and 1 cup white flour, beat well, Then add the soften yeast. Add remaining whole wheat flour to make a soft dough. Mix with spoon until dough forms into an elastic ball in bowl. Cover and let stand 10 to 15 min. Put dough on kneading canvas and knead for 10 min. Have dough as soft as you can handle it. Put dough in oiled bowl and cover. Let rise for 30 to 40 min. Mold into loaves and let rise. Whole wheat bread will be ready for baking sooner than white bread. Bake 50 min, in 375' oven.

Rhea Vance

Bread and Rolls Page 19

QUICK MIX PANCAKES OR WAFFLES

3 cups quick mix
2 eggs unbeaten
1 1/2 cups milk

Beat eggs in milk. Add to quick mix. Blend and bake or fry. If sour milk is desired add 2 cup sour milk instead of 1 1/2 cup milk with 1 tsp. of soda stired into the mix.


Nettie Warenski


QUICK MIX BISCUITS

3 cups quick mix
2/3 cup milk (to 3/4 cup. milk)

Add all at once to mix and stir 25 strokes. Turn on lightly floured board. Knead 15 strokes. Roll 1/2 inch thick. Cut with biscuit cutter. Place in greased baking sheet. Bake in hot oven (450'F) 12-15 min. Yields 18 two inch biscuits.


BILOFIE BROWN BREAD

2 cups flour
1 tsp. salt
1/3 cup shortening
2 unbeated eggs
1 cup milk
1 cup nuts
1 1/2 tsp. soda
3/4 cup peanut butter
1/2 cup sugar
3/4 cup apple sauce
2 tbs. lemon juice
1 cup raisins

Sift flour with soda and salt. Cream peanut butter with shortening. Add sugar, creaming well. Blend in eggs and apple sauce. combine milk, and lemon juice. add dry ingredients alternate with milk. Stir in walnuts and raisins. Turn into 2 loaf pans, greased on the bottom. Bake at 350'F for 55 to 60 minutes.

CHEESE FILLING

Cream 3 or 4 oz. package cream cheese with 1/4 cup peanut butter and 1/4 cup apple butter until smooth.

Beverly Wengren

Bread and Rolls Page 18

QUICK MIX JELLY TRIANGLES



3 cups quick mix
2/3 to 3/4 cup milk

Mix 1/2 minute. Roll to 1/4 inch thick. Cut in 3 inch squares. On each square place a teaspoon of tart jelly. Fold square diagonally and press edges together. Bake on ungreased cookie sheet in oven (450'F) 12 to 15 min. For variety of triangles, draines apples, cherries or any drained fruit may be used instead of jelly, but sweeten the fruit as for pies. Put generous spoon of fruit on 3 inch square.

Nettie Warenski

QUICK MIX FRUIT SHORTCAKE

2 cups Quick mix

3/4 cup cream (or 1/2 cup milk plus 1/4 cup butter melted)

2 tbs. sugar

Heat oven to (450'f) Mix all ingredients well with fork.Knead lightly on board dusted with quick mix 8 to 10 times. For one large shortcake pat out 1/2 dough in round pan. Do not butter. Pat out rest of dough and pat on top. Bake 15 to 20 min. or make 6 small shortcakes. Split, spoon fruit between layers and over top . Top with spoon of whipped cream.

Nettie Warenski

QUICK MIX CHOCOLATE DROP COOKIES

3 cups quick mix

1 egg.

1 cup sugar

1 tsp vanilla

2/3 to 3/4 cup milk

1/2 cup chocolate chips

mix all ingredients together. Drop tsp. on lightly greased cookie sheet. Bake at 350'F for 15 min.

Bread and Rolls Page 17

QUICK MIX SHORTCAKE

3 cups quick mix
1 egg well beaten
3 tbs. sugar
1/2 cup milk (about)

Mix all together with fork. Knead about 6 times. Cut in half; roll each half about 1/2 inch thick. Brush the tops with melted butter or margarine. Place one half on baking sheet, cover with the second half. Bake 20 min. at 425'F. Keep warm until serving time. INDIVIDUAL SHORTCAKES are made by cutting dough about 3 in. diameter. PEACH SHORTCAKE - 5 to 6 peaches, 1/3 cup sugar. Allow one med. peach per serving. Peel, slice and sweeten peaches. Just before serving separate the layers of warm shortcake, spread with butter. Cover bottom with fruit, set top layer in place, put rest of fruit on top. Cover with whipped cream. STRAWBERRY SHORT CAKE - 3 pints of strawberrys to 1/2 cup sugar or RASPBERRIES - prepare like strawberries.

Nettie Warenski


QUICK MIX CHEESE SWIRLS


3 cups quick mix
2/3 to 3/4 cup milk

Mix 1/2 min. Roll 1/4 inch thick. Sprinkle with 1/2 cup grated American cheese. Roll like jelly roll and cut 1/2 inch slices. Bake on a greased baking sheet in moderately hot oven (425'F) 15 min.

Nettie Warenski


QUICK MIX

Mix basic Quick Mix. Store in container. Use as needed. Will make many things to eat and nice to have on hand.

Nettie Warenski

Bread and Rolls Page 16

QUICK MIX PIE CRUST

Yields two 8 inch crusts.

2 cups quick mix

1/4 cup boiling water

1/4 cup butter, margarine, lard or shortening.



Melt butter, margarine, lard or shortening in boiling water. Sprinkle over quick mix blending with fork. Turn dough on wax paper, shape into a ball and roll in wax paper. Chill 30 minutes or longer. Roll out pastry for pies.For single crust pie bake in hot oven (450'F) about 15 minutes.

QUICK MIX CHERRY PINWHEEL DUMPLINGS

3 cups quick mix
4 tbs. sugar
3/4 cup milk

Mix and roll dough 1/4 inch thick. Spread generously with butter. Drain 2 cans pie cherries. Heat cherries with 2 cups sugar, until dissolved. Spread over dough and sprinkle a little cinnamon over all and roll, being careful to distribute cherries evenly on dough. Cut as for cinnamon rolls. Place cut side down in well buttered pan. Next heat cherry juice, add a little water for sufficient amount. Add 1/2 cup sugar or more to your taste. Thicken slightly and pour over dumplings. Bake at 400'F about 20 minutes or until done. Serve plain or with whipped cream. Spoon plenty of cherry syrup on top each dumpling as served.

Nettie Warenski

Bread and Rolls Page 15

QUICK MIX PIZZA PIE



2 cups quick mix - Pour in 1/2 cup milk, mix with about 25 strokes. Divide in two rolls 1/4 in think. Roll out to fit 2 shallow pans or pizza pan - be sure the edges fit up on side of pan about 1/2 in.

Pizza Sauce
1/4 cup chopped onions sauted in 3 tbs. fat. Add 1 can tomato paste, 1 can tomato sauce, 1/2 tsp. Salt, 1 pinch oregano, dash pepper, paprika, chile powder. 3/4 lb. ground beef browned and drained, 1 clove garlic chopped, simmer 1/2 hour. Grate 1/3 lb. provolone cheese or Italian cheese. Arrange 1/2 of grated cheese over pizza dough. Cover cheese with sauce - then use remaining cheese as topping. Bake at 400'F. about 20 min. Sausage mushrooms, chicken or beef may be used in pie.

Nettie Warenski

OUTDOOR BISCUITS WITH QUICK MIX

3 cups quick mix - 2/3 to 3/4 cup milk. Knead 1/2 min. Pinch off pieces and pull each out into a narrow strip about 10 in. long. Cut long green sticks, wrap a strip of dough in spiral around the end of the stick. Hold this over red-hot coals, turning it around and around to keep it from burning, until it is brown.

Nettie Warenski


QUICK MIX CINNAMON BISCUITS

3 cups quick mix
2/3 to 3/4 cup milk

Knead 1/2 min. Roll 1/4 inch. Spread with cream, melted butter or margarine. Sprinkle with sugar and cinnamon mixture*. Roll like jelly roll. Cut in 1/2 inch slices. Bake on greased baking sheet at 450'F. 12-15 min.
*Proportions - 1 tbs. cinnamon to 1/3 cup sugar.

Nettie Warenski

Bread and Rolls Page 14

QUICK MIX DATE NUT COFFEE CAKE

2 1/2 cup quick mix
1/2 cup sugar
1 egg well beaten
1/2 cup milk
1 tsp. vanilla

Filling:
1 cup brown sugar (firmly packed)
1 tbs. flour
1 tsp. cinnamon
1/4 cup melted butter
1/2 cup chopped dates
1/4 cup chopped nuts

Stir sugar into mix. Combine milk, beaten egg and vanilla. Stir into dry ingredients until blended. Pour half of the batter into an 8x8x2 inch greased pan. Spread the blended filling over it. Pour remaining batter over the filling. Bake in moderate oven (350'F) about 40 to 45 minutes.

Nettie Warenski

QUICK MIX BANANA BREAD

2 cups quick mix
1/4 tsp. soda
1/2 cup sugar
2 eggs well beaten
1 cup mashed bananas
1/2 cup chopped nuts

Stir together the mix, soda and sugar. Combine eggs, bananas and nuts. Stir until blended. Stir the liquid mixture into the dry ingredients mixture until well blended. Bake in a waxed paper-lined loaf pan 4 3/4 x 8 3/4 x2 3/4 inches in a moderate oven (350'F) about 1 hour.

Nettie Warenski

Bread and Rolls Page 13

BASIC QUICK MIX

9 cups all purpose flour
1 tbs. salt
3 tbs. baking powder
1/4 cup sugar
2 cups or 1 lb. shortening

Sift all dry ingredients three times. Cut in shortening with pastry blender or two knives until the mix is the consistency of corn meal. Store in closely covered containers at room temperature. To measure the mix pileit lightly into measuring cup and level it off.


Nettie Warenski

QUICK MIX MUFFINS

3 cups quick mix
2 tbs. sugar
1 cup milk
1 egg - well beaten

Mix sugar in quick mix. Combine beaten egg in milk - stir into flour until just moistened (about 15 strokes).
Bake in greased muffin pans in hot oven (425'F.) about 25 minutes

Spicy crust muffins:
Mix together 2 tbs. Sugar with 1/4 tsp. cinnamon.
Sprinkle on top of muffins.

Date, Nut or Prune muffins:
Add 2/3 cup finely chopped dates, nuts or prunes to egg-milk mixture before combiningliquid to dry ingredients.

Blue berry Muffins:
Fold in 1 cup blueberries into muffin batter before baking

Nettie Warenski

Bread and Rolls Page 12

CINNAMON PUFFS

2 yeast cakes
1/2 cup warm water
1/4 cup sugar
Combine and let stand 5 min.
3/4 cup luke warm milk
1/2 cup shortening
1 tsp. salt
2 eggs
3 1/4 cup sifted flour
1 tsp. vanilla

Coating mixture
1 cup sugar, 4 tsp. cinnamon. Mix and leave in bowl. In large mixing bowl combine milk, shortening, salt, eggs, yeast mixture and half the flour. Mix 2 min. with electric mixer until smooth. Add remaining flour, and vanilla, beat 2 min. more with spoon. Drop 1 tablespoon butter into well greased muffin tins. Let rise double in bulk. Bake 375'15 min or until golden brown. Remove from tins. Dip top and sides into 1 cup melted butter, then into sugar and cinnamon mixture.

Beda Peck

BREAD

Soften 2 yeast cakes in 1/2 cup warm water.
Combine 1/3 cup shortening
2 tbs. salt
1/3 cup sugar
2 cups hot scalded milk
Add:
1 1/2 cups cold water to milk.
When cool, add yeast and 11 or 12 cups flour to form a stiff dough. Knead well. Let raise in warm place until about double. Punch down, cover and let raise. Mold into 4 loaves and let rise again until double. Bake at 375' for 45-50 minutes or at 400' for 30-35 minutes.


Erma Zanni

Bread and Rolls Page 11

APPLE CRUMB BREAD

1 cup sugar
2 cups flour
2 eggs
2 tsp. baking powder
1/4 cup shortening
1/2 tsp. salt
1 cup nuts
1 tsp. vanilla
1 cup grated unpealed tart apples
2 tbs. buttermilk or sour milk

Do not over mix when adding dry ingredients. Makes 1 loaf. Bake 325' for 1 hour.

TOPPING

8 tbs. flour
2-3 tbs. butter or margarine
3 tbs. sugar
1 tsp. cinnamon

Mix together -- spread on top of bread before baking.

Merle Garrett

BREAD

4 tablespoons sugar
4 cups warm water
4 tablespoons melted shortening
1 cup powdered milk
1 yeast cake dissolved in 1/4 cup lukewarm water.
4 tsp. salt
10 to 12 cups flour

Combine all dry ingredients in a large bowl, stir in warm water and dissolved yeast, knead, adding flour as needed. Place in a well greased pan cover. Let rise in a warm place until double in bulk, knead again, put back in pan and let rise double in bulk again. Divide into 4 parts for loaves. Let rise for ten minutes, form into loaves in loaf pans, let rise covered with a cloth until double in bulk. Bake at 400' for 10 minutes then at 350' for 40 minutes more.

Etta Holdsworth

Bread and Rolls Page 10

FRENCH BREAD

In large bowl put:

1 tbs. fat
1 tbs. salt
2 T. Sugar
1 cup hot water

Stir:
Add 1 cup cold water to make luke warm. Blend in 1 yeast cake dissolved in 1/3 cup warm water.

Add:
6 cups flour sifted, blend well. Knead on lightly floured board for 5 min. Place in greased bowl and cover. Let rise til double in bulk. Shape in long rather narrow loaves. Place on greased baking sheet, let rise double. With sharp knife make 3 diagonal cuts across top of loaves.
Bake 350' for 45 min. Makes 2 loaves.

Maxine Powell

LIGHT-AS-FOAM ROLLS

1 pkg compressed or dry yeast
1/4 cup sugar
1/4 cup lukewarm water
1 cup scalded milk
1 teaspoon sugar
1 egg, well beaten
1/2 cup shortening
3 1/4 cups sifted all-purpose flour
1 3/4 teaspoon salt

Crumble or sprinkle yeast in lukewarm water in small bowl. Add 1 tsp. sugar and mix well. Set aside. Put shortening, salt and 1/4 cup sugar in large bowl and add scalded milk. Stir until dissolved. Cool to lukewarm. Add egg and yeast and mix thoroughly. Add flour gradually, beating after each addition until smooth. Cover and let rise about 1 1/2 hrs. Stir down with spoon. Cover and let rise 1/2 hr. Spoon batter into greased muffin tins. filling them a scant 1/2 full. Brush tops with butter and sprinkle with sesame seeds. Let rise 20 min. Bake in hot oven 425' 12-18 min. Makes 22 rolls.

Ada Peterson

Beads and Rolls Page 9

READY MIX APPLESAUCE PUFFS

Combine 2 cups ready mix
1/2 cup applesauce
1/2 cup sugar
1/4 cup milk
1 tsp. cinnamon
1 slightly beaten egg
2 tbs. salad oil
Mix all to together beating vigorously for 30 seconds. Fill greased 2 inch muffin pans 2/3 full. Bake in hot oven (400') 12 minutes or until done. Cool slightly, remove, dip top in 2 tablespoons melted butter then in 1/2 cup sugar mixed with 1/4 teaspoon cinnamon. Makes 24 small muffins.

Erma Zanni

POTATO SPONGE ROLLS

1 cup mashed potatoes, place in large bowl.
Add 1/2 cup butter and 1/2 cup shortening, 2/3 cupsugar, or (2/3 cup honey). Beat until blended, cool. Add 1 yeast cake soaked in 1/2 cup warm water. Beat. Allow to stand at room temperature for 2 hours. Add 1 cup cold water or milk, 1 1/2 teaspoon salt, and about 3 1/2 cups flour. Beat thoroughly. Now work as you're kneading about 3 more cups flour until dough is stiff. Make into rolls as desired. Let raise double in bulk. Bake in hot oven about 20 minutes. Dough may be kept in refrigerator for several days.

Erma Zanni

Breads and Rolls Page 8

REFRIGERATOR ROLLS

2 yeast cakes (dissolved in luke warm water)
3 eggs
1/2 cup sugar
1 cup warm milk
1/2 cup melted shorthening
4-1/2 cups flour, sifted with salt, sugar.

Then add milk, eggs, and yeast. Let rise until double itself. Put in refrigerator until 1 1/2 hour before rising. Roll and let raise again. Cook 15 min. in 425' oven. This roll dough can be used without putting in refrigerator.

Leota Peterson

BAKING POWDER BISCUITS

2 cups flour
1 tsp. salt
2 rounding tsp. baking powder
3 tbs. shortning

Milk enough to make soft dough.

Sift baking powder, salt, and flour together. cut in shortening until fine, add milk and roll out on board. Cut and bake. (about 400')

Etta Holdsworth

BREAD

7 cups flour
2 1/2 cups milk
1 tbs. salt
3 tbs. sugar
1/2 yeast cake dissolved in
1/4 cup warm water
3 tbs. Shortening

Mix well, let raise once, then knead down and rise 40 minutes, Knead down and rise 20 minutes. Then make into loaves. (Makes two) Bake at 400' about 35 minutes

Bread and Rolls Page 7

BANANA BREAD

1 3/4 cups sifted allpurpose flour

1/3 cup soft shortening or butter

2 tsp. baking powder

2 eggs, unbeaten

1/4 tsp. salt

1/2 cup chopped nuts

2/3 cup sugar

1 cup mashed ripe bananas



Set oven at 350' to preheat. Grease a 9x5x3xloaf pan.Sift together flour, baking powder, soda and salt. Cream sugar, shortening and eggs in large bowl for 3 minutes. Add nuts, bananas, and flour mixture. Mix - just until smooth about 1 minute, scraping bowl. Turn into pan, bake 1 hour or until done. Cool on cake rack. Store over night before slicing.



Gwen Smith

ORANGE RASIN BREAD

4 1/2 cups sifted flour

1/2 cup orange rind, grated

6 tsp. baking powder

2 eggs. slightly beaten

1 tsp. soda

1 cup milk

1 1/2 tsp. salt

1 cup orange juice

1 3/4 cups sugar

1/4 cup butter or margrine (melted)

1 1/2 cup currants or raisins (small)

2 tsp. lemon extract



Sift flour, baking powder, soda, salt and sugar together; andd currants or raisins and orange rind, Mix well. Combine eggs, milk, juice, and extract and add to flour mixture also melted butter. Mix lighty and turn into two bread pans which have been greased and floured. Bake in a 350' oven for 1 hour. Remove from pans and cool. Wrap in foil and store overnight. Makes 2 loves.



Laurel Berry

Bread and Rolls Page 6

POTATO REFRIGERATOR ROLLS

Measure into bowl:

1 1/2 cups warm water (110' to 115')

Add, stirrring to dissolve:

1 pkg dry yeast

Stir in:
2/3 cup sugar
1 1/2 tsp salt
2/3 cup soft shortening
2 eggs
1 cup lukewarm mashed potatoes

Mix in with hand until dough is easy to handle:
7 to 7 1/2 cups sifted flour.

Turn onto lightly floured board. Knead until smooth and elastic. Place greased side up in greased bowl.Cover with damp cloth; place in refrigerator. About 2 hours before baking, shape dough into rolls. Cover and let rise until double (1 1/2 to 2 hrs.)

Temperature: 400' (Mod. hot oven)

Time: Bake 12 to 15 min.

Amount: 4 doz. med. rolls



Gwen Smith

ROLL RECIPE

2 cups milk scalded
1 tsp. salt
1/2 cup water
1 large egg (or 2 small)
2 yeast cakes
1 sq. butter
3 tbs. sugar
6 cups flour


Dissolve yeast cakes in water with sugar. Add to scalded milk (luke warm) add beaten eggs and then flour and salt, and knead. Let rise to double. Roll 1/3 in. think. Butter, cut, and fold. Place in greased tin, and let rise double again. Bake at 425 degrees for 15 to 20 min.


Ila S. Swenson

Bread and Rolls Page 5

PINEAPPLE NUT BREAD

2 cups sifted flour

1 teaspoon baking powder

1/2 cup sugar

1/2 tsp. salt

1 cup raisins

1/2 cup chopped nuts

1 well beaten egg

1 tsp. vanilla

2 tbs. melted shortening

1 cup undrained crushed pineapple



Sift flour, sugar, baking powder, and salt in a bowl. Add raisins and nuts. Combine egg, vanilla and shortening. Add to first mixture. Dissolve soda in pineapple and add. Stir until just blended. Pour into well greased loaf pan and bake 1 hour or until done in a 350' oven.



Rhea Vance

SUPNUTS

1/2 cup water

1 tbs. salt

1 1/2 cups milk

1/2 sugar

6 tbs. shortening

2 cups hot mashed potatoes



Mix all together and heat to scalding, cool to warm and add 3 beaten eggs, 2 yeast cakes in 1/2 cup luke warm water, 1/2 teaspoon grated lemon rind, 1 tbs. lemon juice and 1/2 teaspoon nutmeg. Add enough flour to make a soft dough that you can handle. Mix well and let rise until double in bulk. Cut down with knife and let rise 1/2 hour. Roll out and cut with doughnut cutter. Let rise and fry in deep fat. While warm, glaze by dipping spudnut in mixture of powdered sugar. warm water, and vanilla. Make 4 dozen or more.



Jean Clark

Bread and Rolls Page 4

SWEET DOUGH

Mix 2 yeast cakes in 1/2 cup luke warm water. Add 1 tablespoon sugar and let set. Scald 1 1/2 cups milk. Add 1/2 cup sugar, 1/2 cup shortening and 1 1/2 teaspoons salt. Let cool to warm and add 2 beaten eggs and yeast mixture. Mix with enoughflour to make a soft dough. Let rise until double in blulk. Roll out and make your favorite sweet rolls.
For butterscotch rolls. Roll 1/2 of dough 1/2 inch. Brush with butter. Sprinkle 1/4 cup brown sugar and 1 teaspoon cinnamon. Roll as for jelly roll, cut in 1 inch slices. Combine 1 cup brown sugar, 2 tablespoons ligh corn syrup and 1 tablespoon butter or margarine. Heat slowly in greased shallow baking pan. Spread evenly in pan and place rolls over mixture. Let rise and bake in moderate oven 375' for 25 to 30 minutes. Remove from pan cool bottom side up. 1/2 cup nuts may besprinkled on the dough before rolling up if you like.

Jean Clark


NUT BREAD

1 cup brown sugar
1 cup water
1 cup nuts
2 eggs
2 teaspoons baking powder
1/4 teaspoon soda
2 cups flour

Just mix as cake, takes no shortening.

Etta Holdsworth

Bread and Rolls Page 3

EASY ROLLS

2 yeast cakes

1/2 cup warm water

1/2 cup sugar

6 cups sifted flour

1/2 cup powdered milk

1 tbs. salt

2 cups warm water

2 beaten eggs

1/2 cup melted shortnening or salad oil

Count water in yeast in measurement.



Combine yeast, 1/2 cup warm water, sugar and allow to stand untill yeast dissolves. In meantime sift into large bowl the flour, milk and salt. Make well in center of flour. Pour remaining warm water to which salad oil and eggs have been mixed, also yest mixture, and stir well with spoon. Cover and allow to rise 1 hour in warm place. Turn out on floured board, knead until easy to handle. Roll and cut in desired shapes. Place on greased tins - Rise 20 to 30 min. Bake 375' degrees about 10 min.

Makes 3 doz.



Ada Robinson

ROLLS (Very good)

3 eggs

2 cups scalded and cooled milk

1/2 tbs. sugar

1 tsp. salt

2 yeast cakes

6 cups flour



Mix all into batter let rise for 1 hour.

1/2 lb. shortening worked in by rollong the dough 1 inch thick on floured board spread shortening on and working in. Then roll 1/4 inch thick and 3 or 4 inches long, tie and let raise until you are ready to bake, about 3 hrs.



Rula Dorton

Bread and Rolls Page 2

ONE HOUR ROLLS

1/3 cup sugar

1 1/2 cups warm water

5 cups flour

1 yeast cake

4 tbs. melted shortening

1 egg, beaten

1 tsp. salt



Mix warm water, sugar, yeast cake, and salt. Let yeast dissolve. Add egg and shortening. Add flour and mix well. Roll into rolls. Let raise for 1 hour.

Bake at 350' for 20-30 minutes.



By: Marilyn D. Chelton

APPLESAUCE BREAD

1/2 cup shortening

3/4 cup sugar

2 eggs

1 tsp. vanilla

1 cup applesauce, lightly sweetened

2 cups sifted flour

1 tsp. soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 cup nuts

1 tsp. baking powder



Cream shortening and sugar until fluffy. Add eggs and vanilla. Beat well. combine and sift together next 6 dry ingredients. Add to first mixture and mix thoroughly. Add applesauce and nuts. Mix only until well blended. Pour in loaf pan, let stand 20 minutes before baking.Bake 1 hour in a 350' oven. Cool before slicing. If applesauce is very sweet reduce sugar to 1/2 cup. Raisins may be used instead of nuts, or you may use both.



By: Rhea Vance

Bread and Rolls Page 1

VELVET WAFFLES

2 cups flour

3 tsp. baking powder

3/4 tsp salt

3 eggs beaten separatey

1 3/4 cups milk

1/2 cup Wesson oil or any cooking oil

2 tbs. sugar

Add beaten egg yolks, oil and milk to dry ingredients. Then fold in stiffly beaten egg whites.

By: Leota Peterson

QUICK GRIDDLE CAKE RECIPE

Mix together:

1 cup flour
1 tsp. salt

3 tsp. baking powder

3 Tbs. sugar

1 egg

1 cup milk

1 heaping Tbs. melted shortening

Makes about six large griddle cakes.

By: Doris Bair

DATE NUT BREAD

1 lb. pitted dates (light)

2 cups water

2 tablespoons shortening

1 cup sugar

1/2 tsp. salt

2 tsp. soda

2 eggs

1/2 cup nuts, or more

4 cups flour

Bring dates and water to boil and add shortening. Let cool. Then add sugar, salt, soda,eggs, nuts, and flour. Bake in two large loaf pans for 45 minutes in oven at 350 degrees.

By: Arlene Adamson

Personal Recipes of Lehi Fifth Ward cookbook

I thought it would be fun to share with you and Old family favorite recipe cookbook. It is really old just a few people still have them. This one was my grandma Cherringtons book. When she passed away, I got it and and old Mountain fuel cook book that she had that she cooked out of all the time. This Lehi Fifth ward cookbook started in my Grandma Warenski Ward many years ago. It does not tell me in the book when it was made. But I would guess about 50 to 55 years ago or more. It has a lot of my Dad's side of the family like grandma Warenski, his sisters, sister in law's, my Mom & a lot of great ward family members. My Grandma Warenski was a Great cook I remember going to her house and she always had something in the kitchen, that she had made the you could eat or she was in there cooking up something great. One of my favorite things were when she would go get in that great big freezer and pull out one of her homemade pop-cycles.

I will be posting the recipe's in this book. Most all of these recipes in this book have been tried by my family or me personally. You could use them just of the blog as you need a recipe or print the and make your own personal book.I love this book.

TABLE OF CONTENTS

Lehi Fifth Ward Relief Society Officers, Teachers and Committees.

Dedication

Expression of Appreciation

"Grandmother's Cake"

Bread and Rolls............... 1

Main Dishes..................... 23

Cakes................................ 58

Candy............................... 83

Pies................................... 90

Cookies............................. 98

Drinks............................... 122

Salads............................... 131

Desserts........................... 143

Miscellaneous.................. 163

Household Hints............. 190

Index............................... 194

DEDICATION

This Book is Dedicated to the Modern Home. In our Home today, as always, Life in centered around our Kitchens. It is with this thought in mind we have compiled these recipes. Some of them are treasured old Family Recipes. Some are Brad New, But every single one reflects the

love of Good Cooking that is so very strong in this Country of ours.

EXPRESSION OF APPRECIATION

We want to express our Appreciation to all those who have given of their time in Collecting and Submitting these recipes, and assisting in the sale.

We hope that this book will be used and enjoyed by everyone.

OFFICERS, TEACHERS, AND COMMITTEES

Lucille Ashton--------------------- President

Beda Peck------------------------- First counselor

Rhea Vance------------------------ Second counselor

Verna Peterson-------------------- Secretary

Lois Davis------------------------- Visiting teacher message

Zada Phillips----------------------- Theology

Genieve Peterson------------------ Work Day

Rose Hilton------------------------ Literature

Zella Peterson--------------------- Social Science

Kathryn Dorton------------------- Chorister

Karla Harding--------------------- Organist

Mildred Christainsen-------------- Work Leader

Francis Comer--------------------- Magazine Director

Donna Dahl------------------------ Historian

Jean Clark------------------------- Coooking Committee

Elva Peterson

Etta Holdsworth

Edna Young

Gail Vanwagoner------------------- Visiting Teacher Supervisors

Gwen Smith

Nelda Stewart

Elva Allen

Kathryn Dorton-------------------- Program Committee

Sharon Judd

Lois Davis

Violet Turner---------------------- Funeral Arrangements (Flowers)

Madeline Robinson---------------- Luncheon

Marjorie Wilkin------------------- Birthday Cards

Etta Holdsworth------------------ Quilt Supervisors

Leota Peterson

Beda Peck------------------------ Cook Book Committee

Nettie Warenski

Elva Peterson

GRANDMOTHER'S CAKE

Some people remind me of flowers

and things,

Of stories, and verses and fairies,

and kings,

But, somehow when watching my

grandmother bake

My Grandmother always reminds

me of cake

Her temper all sunshine, with just

enough spice,

Her face like a muffin all dimpled

and nice;

Her form is imperial, though short

and quite old,

Her hair is like silver, her

heart is pure gold;

Her fingers are brown and as

wrinkled as scones,

and the vevet is gone from

the song she intones.

But she knows how to cook for

the hungry and sick,

And her dear lady fingers are

nimble and quick,

As she rolls out the sponge

into crullers and buns,

And nut loaf and pound loaf

and fat polly lunns;

With chocolate and coconut

heaped in a cup,

She sprinkles and ices and

fusses things up,

Till you'd think if you drop in

the day grandma bakes;

It was somebody's Birthday to

look at the cake.

She once was a bride, like

a filly so fair,

Her eyes blue as gems, and with

ribbon decked hair;

She married a poor man and

Jonnie's his name.

And who cares a fig that their

ways have been plain?

No mansion of marble, no

palace serene,

But a house full of Brownies with

Grandma their queen.

Her current of life has been

happy and sad,

And the fruit of her days is

to make others glad;

So I think of my Grandma

an angle to be,

And I know over ther she'll make

cookies for me!

Applebee's Quesadillas

Ingredients

2 Slices of Lean Bacon (sliced into 1/2" pieces)

2 Flour Tortilla Shells (8" diameter)

Softened Butter (softened for lightly spreading on tortilla shells)

1 Tbsp. Pico de Gallo

1/4 C. Shredded Colby/Monterey Jack Cheese

Sour Cream

Guacamole

Picante Sauce

Slice bacon and fry until bacon starts to turn crisp but not hard and brittle. Remove from pan, drain bacon and set aside. Spread butter lightly on one side of the flour tortilla shell. Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat. Sprinkle 2 tablespoons of bacon over entire shell, then add 1 Tbs. Pico de Gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon. Place the second flour shell on top of fixings, buttered side up. Cook for about one - two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking. The quesadilla should be heated through but not browned. Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces. Serve quesadillas with your favorite guacamole sour cream, and Picante sauce.

Olive Garden Salad Dressing

Ingredients

/2 C. Mayonnaise

1/3 C. White Vinegar

1 tsp. Vegetable Oil

2 Tbsp. Corn Syrup

2 Tbsp. Parmesan Cheese

2 Tbsp. Romano Cheese

1/4 tsp. Garlic Salt - or one clove garlic minced

1/2 tsp. Italian Seasoning

1/2 tsp. Parsley Flakes

1 Tbsp. Lemon Juice

Olive Garden Salad Mix

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Chocolate-Dippy Doughnuts

By: Susan Proctor

Peanut oil

1 can store-bought biscuits

1 (4-ounce) bar sweet chocolate (recommended: Baker's German's)

1/2-ounce (1/2 square) unsweetened chocolate

1 stick unsalted butter

3 cups confectioners' sugar

1 1/2 cups evaporated milk

1 1/2 teaspoons vanilla extract
Preheat fryer with peanut oil to 350 degrees F.

Separate pre-cut biscuits.

Make a hole in the middle with your hand and sculpt dough into a doughnut shape.

Place doughnuts into fryer and cook for 4 to 5 minutes, flipping to fry both sides.

Place doughnuts aside onto a paper towel lined plate to remove excess oil.

Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla then remove the pan from the heat.

Stick a fork through the doughnut holes and dip the doughnuts immediately into the chocolate mixture before the chocolate starts to cool. Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.

Cook Time: 10 minutes

Yield: 10 to 12 servings

Pumpkin Cookies

By: Linda Warenski

Bake at 350’ for 10 – 12 min.
1 Lrg. Can Pumpkin save

¼ cup for frosting

1 Cup Shortening
5 Cup Flour

1 Cup Sugar
1 Cup Nuts

1 Cup Raisins
2 1/3 Brown Sugar packed

1 ½ tsp. Baking Soda
1 tsp. Nutmeg

4 Eggs
1 tsp. Salt

1 tsp. Ginger
1 tsp. Lemon extract

2 tsp. Cinnamon

Cream shortening and sugar. Add pumpkin
Sift flour and dry ingredients
Add to the sugar mixture. Drop by spoonful onto greased cookie sheet.

Frosting for Pumpkin Cookies
1 box Powdered Sugar

¼ Cup Pumpkin
4 TLB. Butter

1 tsp. Lemon extract
Dash of Salt

Little milk to make soft
Mix all together and frost cooled cookies

Toll House Chocolate Chips Cookie’s

By: Linda Warenski

Bake 375’ 10-12 min

2 eggs

1 Cup Shortening
¾ Cup Sugar

¾ Cup Brown Sugar
1 tsp. Baking Powder

1 tsp. Salt
2 ¼ Cups Flour

1 tsp. Vanilla
Chocolate Chips

Roll in Tin Foil – Set in Refrigerator take out cut in slices

Sweet Roll Dough

By : Linda Warenski

2 TBP. Yeast 1 TBP Sugar
1 Pint water

3 eggs
1 tsp. Vanilla

6 cups Flour ½ tsp. Salt
½ cup Powdered milk ½ cup Sugar½ Butter

Lemon Lime Jell-o Salad

By Grandma Rosemary Proctor

1 pkg. small box lime jell-o
1 pkg. small box lemon jell-o
1 cup boiling water
1 20-ounce can Crushed Pineapple un-drained
1 Lrg. Tub Cottage cheese
1 12 –ounce can milk
2 Tlb. Mayonnaise

In a bowl, put the boiling water & jell-o. Stir till all the jell-o is dissolved. Add in Pineapple, cottage cheese, can milk & mayonnaise. Mix well pour into a 8x11 cake pan let set for 3 hour before serving

Ice Cream Sandwich Dessert

By: Amanda Skinner
Yield: 12-15 servings.

19 ice cream sandwiches
1 carton (12 ounces) frozen
whipped topping, thawed
1 jar (11-3/4 ounces) hot fudge
ice cream topping
1 cup salted peanuts (Optional)
Cut one ice cream sandwich in half. Place one whole and one half sandwich along the short side of an ungreased 13x9x2 pan. Arrange eight sandwiches in opposite directions in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with ½ cup peanuts. Repeat layer with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares

Hot Fudge

By: Susan Proctor

4 (1 ounce) squares
unsweetened chocolate
1 cup white sugar
1/8 teaspoon salt
1 tablespoon butter
1 cup heavy cream
1/2 teaspoon vanilla extract

Cooking Directions:
Place chocolate in a microwave safe bowl and cook on high 1 to 2 minutes, stirring frequently, until mostly melted. Transfer to a heavy-bottomed saucepan over low heat and stir in sugar, salt and butter. Stir in cream, a little at a time until smooth. Heat through, without boiling, then remove from heat and stir in vanilla. Store in refrigerator.

Yummy Biscuits

By: Rosemary Proctor

2 Cup Brown Sugar

1 stick Butter

2 Tubes Biscuits

1 8oz Cream Cheese

Pecans

Melt 1 stick Butter with 2 Cups Brown Sugar Set aside.

1 (8oz) Cream cheese (cut into 20 pc.)

2 Tubes of Biscuits (10 Biscuits)

Flatten and dip into mixture of cinnamon and sugar. Place a square of cream cheese on each. Sprinkle chopped pecans in the bottom of bandit pan ( well sprayed with Pam)

Place biscuits in pan ( 1 tube )

Then pour 1/2 sugar and butter mixture over that, more nuts repeat with second tube of biscuits pour remaining sugar and butter over that and sprinkle with more nuts

Bake at 350' for 40 min

Chicken Casserole

By: Rosemary Proctor

4 Cups stuffing

1 Cup Butter

1 Cup Milk

2 - 10 1/2 oz Cream of Celery soup

3 Cups cooked diced Chicken

1 1/2 Cups Peas

2 Tablespoon Onion chopped

Mix Milk and Butter with stuffing press 1/2 in casserole dish.

Cook peas

Mix milk with soup till well blended add pour over stuffing top with other half stuffing

Bake 375' 30 minutes

Fresh Peach Pie

By: Rosemary Proctor

Crust:

1 Cup Flour

1 Stick Butter

3 Tablespoons Powder Sugar

Press into pie plate

Bake at 350 till brown (cool)

(makes three small pie tins or two large tins)

Filling:

2 Cups Boiling water

Combine with 1/2 Cup Sugar
3/4 Cup Corn starch

1/8 teaspoon Salt

Add boiling water cook 3 min.

Add 3oz orange jell-o

cook 1 more minutes

add 1/4 Cup lemon juice.

Add 4 cups sliced fresh peaches cool.

Pour into crust refrigerate till set

Rhuborb Crunch

By: Rosemary Proctor

3 Cups diced Rhubarb

1 Cup Sugar

3 Tablespoon All purpose flour

Topping:

1 Cup Brown sugar

1 Cup Old fashioned rolled oats

1 1/2 Cups Flour

1/2 Cup Butter

1/2 Cup vegetable Shortening

Combine:

Rhubard, Sugar, and flour.Place in greased 9 x 13 in pan
Combine brown sugar, oats and flour cut in butter and shortening until crumbly. Sprinkle over Rhubarb mixture.

Bake 375' for 40 min

Serve Warm

Oreo Ice Cream Pie

By: Rosemary Proctor

2 cups Oreo Cookies crumbs

1 Cup Sugar

1/2 Cup Butter (melted)

1/2 Cup Butterscotch Flavored Topping

1/2 Gallon Vanilla Ice Cream (softened)

In Food Processor Mix Crumbs and sugar and butter. Add pecan (chopped)

Remove 1 Cup. Press the rest into a 9x13 pan. Spread butterscotch topping over that. Top with ice cream then pour remaining crumbs over that.

Press in lightly freeze.

4 hours or till firm

BBQ Shredded Beef

By: Rosemary Proctor

1 small Beef roast ( chuck or similar)

1 small Pork roast

Brown in dutch oven till brown.

Then bake slowly until tender.

Cool till you can handle to shred.

Sauce:

1 1/4 Cup Water

1 1/2 Cup Catcup

1 stalk Celery

1 Tablespoon Chili powder

1/2 Tablespoon Paprika

1 Onion (finely chopped)

1/3 Cup Vinegar

1/3 Cup Brown Sugar

1/3 Cup Butter

1 1/2 Tablespoon Mustard

1/4 Cup Worcestershire Sauce

Liquid smoke to Taste

Simmer all ingredients combine with meat

Orange Mandrin Salad

By: Rosemary Proctor

3oz Orange Jell-o

3oz Lemon Jell-o

Dissolve in 2 cups of boiling water

Add:

1 3/4 Cup Orange juice

Drain 20 oz crushed pineapple

Reserve Pineapple juice

Drain 2 cans Mandarin oranges

add to Jell-o

Pour into 9x13 pan cover top with miniature marshmallows

Refrigerate to set

Topping:

Mix 2 eggs

1 Cup Sugar

2 Tablespoon Cornstarch

1 Cup reserved pineapple juice ( use orange juice to make a cup if needed)

Cook to thicken over Med heat.

Cool add 4oz cream cheese

8 oz Cool Whip

Spread over set jell-o and chill

Sweet Yam and Apple Casserole

By: Rosemary Proctor

6 med yams cooked and peeled then sliced
6 apples peeled and sliced

1 1/2 Cup Sugar

4 Tablespoon Corn Starch

1 teaspoon Salt

1 Tablespoon Butter

Layer yams and apples in 9x13 pan

In a sauce pan combine sugar and corn starch and salt and butter.

Bring to a boil pour over Apples and Yams

Bake at 350 for 30 to 40 min

This was in Grandmas recipes in her hand writing.

That was fun to see.

Chicken Casserole

By: Rosemary Proctor

8 slices Bread (Cubed)

1/2 tsp Sage (sprinkle on cubes)

Spread one half in 9x12 pan

2 Cup chicken (diced)

Mix Onion

1/2 Cup chopped celery

1/2 Mayonaise

Spread over chicken then rest of bread cubes.

Mix 2 eggs 1 1/2 cup milk pour over let set over nite.

Mix 1 can cream chicken soup and 1 can of milk

Spread over top.

Sprinkle with cheese on top.

Bake 1 hr at 350'

15 min

French Bread Roll

By: Rosemary Proctor

Activate:

1 1/2 Cup Warm Water

1 TBL Yeast

1 TBL Sugar

Add to yeast:

1 1/2 Cup Flour

1 TBL Salt

1 TLB Oil

Add:

1 1/2 -2 Cups flour

Knead and make in to a french bread roll (long)

Rise 20min

Bake 400 20min

Mrs. Fields Cookies

By: Rosemary Proctor

I remember when she used to make these cookies all the time. She got the recipie from a morning or afternoon TV New cooking show.

It is a Large Batch:

Cream together:

2 Cups Butter

2 Cups Sugar

2 Cups Brown Sugar

Add:

4 Eggs

2 tsp Vanilla

Mix together:

Blend in blender till powdery

4 Cups Flour

5 Cups oatmeal

2 tsp Baking Powder

2 tsp Baking Soda

Mix together all ingredients:

Add a 24oz bag of Milk Chocolate Chips

1-8oz Hershey Candy Bar that has been grated

3 Cups Chopped nuts

Bake on ungreased cookie sheet

Make golf ball size portions 2" apart

Bake 375' for 6 minutes makes 112 cookies

HUGS AND KISSES JAR

HUGS & KISSES JAR


1 Ball® Wide Mouth Quart Jar
1 Ball® Collection Elite® Platinum Wide Mouth Lid and Band
8 1/2" x 11" sheet of Vellum Paper
3 1/2" square Red Heart Scrapbook Paper
Rub-On Words: "dream", "forever", "happiness", "believe", "Friends", and "Wish".
Ribbon: 30" length of 3/8" wide Burgundy, 30" length of 3/8" wide Brown w/ Polka Dots
Two Silver Charms: Heart & Key
Red Foil Candy Kisses
Tacky Glue

* We used Elmer's® Craft Bond™ Tacky Glue.

Step 1, Getting Started: Read all instructions before starting. Assemble all supplies.

Step 2, Filling Jar:Cut 3" x 11" from vellum paper. Roll into a tube and insert into jar. Fill jar with kisses.

Step 3, Embellishing Jar:Choose rub-on words to decorate outside of jar and follow manufacturer's instructions to apply.

Step 4, Adding Finishing Touches:Layer burgundy ribbon and brown polka-dot ribbon and wrap around jar neck. Tie into a knot. Thread on heart and key charms. Tack glue to ribbon to secure. Place jar lid on back of scrapbook paper. Trace around lid and cut on traced line. Glue paper circle to top of jar lid. Place jar lid onto jar and twist on jar band.