Great Whole Wheat Pizza Crust (Karina Andersen)

1 cup water

1-2 T olive oil
3 cup flour (usually 1/2 white and 1/2 whole wheat)
2 ¼ tsp yeast
1 t salt
1 T Italian seasoning (opt.)
1 t sugar

Bread Machine: Load ingredients in order in your bread machine. Set to dough cycle. When done, knead and roll out in a bit of flour and place onto baking stone/sheet. Let rise a few minutes.

Chocolate Sticky Buns (Kimberli D)

1 pkg. dry yeast

1/3 cup warm water (105-115 degrees)

1 1/3 cups sugar, divided

1 teaspoon salt

1 1/2 cups butter or margarine, divided

3/4 cup scalded milk

3 1/2 cups flour, divided

1 egg, beaten

1 cup firmly packed brown sugar

1/4 cup light corn syrup

5 Tablespoons cocoa, divided

1 cup chopped pecans

2 teaspoons ground cinnamon

Dissolve yeast in warm water; set aside. Combine 1/3 cup sugar, salt, 1/2 cup butter, and scalded milk in a mixing bowl; stir until butter melts. Cool to 105-115 degrees. Stir in 1 1/2 cups flour, egg, and yeast mixture. Beat at medium speed of an electric mixer 2 1/2 minutes. Stir in enough remaining flour to make a soft dough. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, about one hour or until doubled in bulk. Melt 1/2 cup butter in a small saucepan. Add brown sugar, corn syrup, and 3 Tablespoons of cocoa; bring to a boil and cook, stirring constantly, 1 minute. Pour sugar mixture evenly into two greased 9-inch cake pans. Sprinkle pecans over sugar mixture; set aside. Combine 1 cup sugar, 2 Tablespoons cocoa, and cinnamon; set aside. Punch dough down, and divide in half. Roll each half into a 14X9 inch rectangle; brush with melted butter; sprinkle half of cocoa-cinnamon mixture over each dough rectangle. Starting at widest end, roll up each strip in jelly roll fashion; pinch edges together to seal. Cut each roll into 1-inch slices. Place 9 slices in each cake pan. Cover and let rise in a warm place (85 degrees), free from drafts, about 1 hour or until doubled in bulk. Bake at 375 degrees for 25 minutes. Invert pans on serving plates; serve warm. Yield: 1 1/2 dozen. Yum, Yum, Yum!!!

Quick Cranberry Muffins (Kimberli D)

Quick Cranberry Muffins

3/4 cup or 1 can whole cranberry sauce

2 cups biscuit mix

3/4 cup sugar

3/4 cup milk

1 egg

2 Tablespoons melted butter

Combine biscuit mix, sugar, milk, egg, and butter. Mix until well blended. Break cranberry sauce and gold into batter. Fill greased and floured muffin pan or use paper liners. Fill muffin cups about 2/3 full. Bake at 400 degrees for 20-25 minutes. Makes 12 muffins.

Banana Nut Muffins (Amber K)

2 cups all-purpose flour (I used half whole wheat and half white)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 1/4 cup brown sugar
1/4 tsp. cinnamon
dash of nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 17 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Zucchini Bread (Dena)

3 eggs

2 C. sugar

3 tsp vanilla

1 c. oil

2 c shredded zucchini

1 tsp baking soda

1/4 tsp. baking powder

1 tsp. salt

3 tsp. cinnamon

3 c. flour

(1 c. chopped nuts - optional)

Beat eggs until light and fluffy. Add sugar, vanilla and oil - blend well. Stir in zucchini. Sift together flour, baking soda, baking powder, salt and cinnamon. Blend with cream mixture. (Add nuts if you want them). Pour batter into 2 greased and floured loaf pans. (It is also a good idea to cut a piece of wax paper to fit in the bottom of the pan - makes the bread eaiser to get out!) Bake at 350 for 1 hour.

Cresent Rolls (Melinda)

with electric hand mixer beat:

3 eggs

1/2 cup sugar

2 tsp. salt

1/2 cup margarine (soft), not butter

1 1/4 cup warm water

2 TB yeast

1 cup flour

Beat in 1 more cup flour and 1 cup wheat flour

Then by hand add 1 1/2 cups flour ( 4 1/2 cups total flour)

Cover and refridgerate.

This is a super sticky dough, but it firms up in the fridge...don't add extra flour!

Separate dough in half to roll out. Roll in a big circle like a pizza. Brush with melted butter. Use a pizza cutter and cut into 16 sections. ( Just keep dividing each cut until you have done eight cuts)Roll into cresent shapes-starting at the biggest end. Place on cookie sheet and let rise for 3 hours, 2 if it is really hot. bake at 400 for 10-12 minutes.

You can use this dough for cinnamon rolls and orange rolls too.

Chocolate Chip Banana Bread (Melinda)

Mix together:

1 1/2 cup flour

1 tsp. salt

1 tsp. soda

In seperate bowl cream:

1/4 cup soft butter

1 cup sugar

1 egg

3 lg bananas

Slowly add flour mixture, beating just until combined, fold in as many ch. chips as you would like or none at all!

Bake 325 for 1 hour...use a toothpick to check if done, it may take a few extra minutes depending on oven.

Cinnamon Rolls (Melinda)

Cinnamon Rolls

mix together :

2 1/4 cup warm water

1/2 cup sugar

1 TB yeast

let sit for about 10 min. until the yeast gets activated...will look fluffy

stir in:

4 TB oil

1 tsp. salt

1 egg

6 cups flour

let rise 1 hour

roll out for rolls...I use butter cinnamon and br. sugar or white sugar

either cover with sprayed saran wrap and put in the fridge if you want them in the morning. Just be sure to take them out 3 hours before you want to cook them.

or after rolling out, let them rise for 1 more hour then cook

375 for about 15-20 minutes.

I use a powdered sugar, vanilla, and hot water frosting

Knot Rolls (Karina Andersen)

Stack in bread maker with 1st ingredient on bottom, 2nd on top, etc.
-1 1/2 cup scalding milk (combine milk and butter and microwave for 4-5 minutes)
-6 Tbsp butter
-2 eggs, beaten
-1/2 cup sugar
-1/2 cup potatoe flakes
-4 to 4 1/2 cups flour (put salt and flour together)
-1 Tbsp yeast
-1/2 Tbsp salt

Put bread maker on dough setting #8. When dough is finished, take out and roll onto floured counter into a long rectangle. Spread butter over top of rectangle. Fold dough like you would a paper in thirds, fold bottom up a third and top down a third. Cut dough short length into one inch strips. Tie strips into a knot and place on greased cookie sheet or line with parchment paper. Let rise. Bake at 350 for 11-13 minutes. Melt butter over top of rolls when done.

Butterhorns and/or Orange Rolls (Laura M)

Butterhorns By Laura Martin Amazing! - never fail 1 T Active Dry Yeast ½ C Butter or Margarine ½ C Sugar 3 Eggs, Beaten ¾ C Milk, scalded ¾ tsp. Salt 3½-4½ C Flour, scooped Rolls: Soften yeast in warm water, set aside. Combine melted butter with scalded milk (I just put milk in microwave until warm). Stir in sugar, salt, and eggs. Cool. Stir in softened yeast and enough flour to make a soft dough (you don't want it too sticky - but not too tough either). Cover with a damp towel and allow to rise until double in size (2-3 hours). Turn onto lightly floured board. Dough is very soft and should remain so. Divide dough in half. Roll each half into 14 inch circles (like a pizza). Spread each circle with ¼ cup of melted butter. (optional) Cut pie fashion into 16 pieces. Roll from large end to small. Place on cookie sheet.Let rise at room temp 2-3 hours. Bake at 375 for 11 minutes or until golden. Makes 32 rolls Orange Rolls Great for a crowd! Dough: 1 T Active Dry Yeast ½ C Butter or Margarine ½ C Sugar 3 Eggs, Beaten ¾ C Milk, scalded ¾ tsp. Salt 3½-4½ C Flour, scooped Filling: ½ C Butter ½ C Sugar Grated Orange rind Frosting: 1 C Powdered Sugar 1 T Hot Water ½ tsp. Orange Extract (or vanilla) Orange Rolls: Soften yeast in warm water, set aside. Combine melted butter with scalded milk (I just put milk in microwave until warm). Stir in sugar, salt, and eggs. Cool. Stir in softened yeast and enough flour to make a soft dough (you don't want it too sticky - but not to tough either). Cover with a damp towel and allow to rise until double in size (2-3 hours). Dough is very soft and should remain so. After rising, divide in half and roll each portion of dough into 8x14x1 in rectangles. Spread each rectangle with half of orange filling. Roll loosely, starting from long side and pinch edges closed. Slice into 12 pieces. Place each piece, cut side down, in muffin pan. Cover lightly and let rise 2-3 hours. Bake as above. Right out of oven brush with frosting. Remove from pan and cool. Yields: 32 rolls

Holiday Sweet Bread (Robin B.)

Go to kingarthurflour.com and search under recipes for the Holiday Sweet Bread.
Just a side note, that "scalded" milk means that you bring it just below the point of boiling. I usually get it really hot in the microwave and that seems to work just fine. I usually make a 3 stranded braid on parchment lined baking sheets.

Banana Bread (Kristi H)

Banana Bread

1 1/2 c. sugar
1/2 c. brown sugar (this makes it moister)
1 c. soft butter (not melted)
4 eggs, beaten (take them out when you take out your butter)
6 ripe bananas, mashed
1 t. salt
2 t. baking soda
2 1/2 c. flour
1 c. walnuts or pecans, chopped (optional, my kids pick them out)

Cream together sugar and butter. Add bananas and eggs, beating until well mixed. Add dry ingredients sifted together (or not). Blend well, but don't over-mix. Stir in nuts.

Pour into 2 lightly greased loaf pans. Bake at 350 for 45 to 60 minutes (it usually takes about 55), until firm in center (use the toothpick test). Cool on a rack for 10 min. before removing from pans.

Bread Recipes (from Shiloh)

Kathy's Rolls

4 c. warm water

1 c. sugar

1 cube margarine, melted

6 Tbsp. yeast

Mix together and let stand for 15 minutes.

Add:

2 Tbsp. Salt

4 eggs

Enough flour to make a soft dough, about 10 cups (maybe even 12 cups)

Mix and let stand for 15 minutes. Form into rolls and let raise in greased pans until double in size. Bake at 400 degrees for 10-15 minutes. Rub roll tops with butter. Enjoy! Makes 48 rolls (or more, if you make your rolls small).

Notes: This recipe makes a lot of rolls so you might want to half the recipe. Also, this recipe should not be done in a bread maker.

Dinner Rolls

(from the Magic Chef Owner's Manual for breadmaker #310, p. 35)

½ c. water

3 Tbsp. olive oil

2 eggs, beaten

3 Tbsp. sugar

1 tsp. salt

3 c. flour

2 tsp. active dry yeast

Add ingredients in the bread pan in the order they are listed. Select setting to "Dough." Press Start/Stop to begin. When display reads 0:00, press Start/Stop to cancel. Remove dough with a rubber spatula and place on a floured surface. Divide into 18-24 pieces and shape into round balls. Place balls on greased baking sheet. Cover them and let rise for 30-40 minutes or until doubled in size. Bake at 350 degree F. oven for 20 to 25 minutes. Enjoy!

Banana Bread

(This recipe is from my grandma who was a great cook.)

5 ripe bananas per loaf or 1 ½ c. mashed bananas

1 ½ c. sugar

2 or 3 eggs depending on size

1 ½ c. to 2 ½ c. flour (for moist cake use less flour)

1 tsp. soda

1 tsp. salt

Nuts, optional

Mix together in order given. Stir ingredients together until well moistened. (You don't need to get all the lumps out.) Bake at 325 degrees for 1 hour, in a greased loaf pan. Makes one loaf. Cool on a wire rack.

Notes: Check loaf while it is baking so that it does not overbrown. To test for doneness, insert a toothpick in the center of the loaf. If the toothpick comes out clean, then the loaf is done.