. "And Jesus said unto them,
I am the bread of life: 
he that cometh to me shall never hunger;
and he that believeth on me shall never thirst."
John 6:35
Joy's Yummy Yeast Dinner Rolls
Carrot Pineapple

Ingredients
3 cups all purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups sugar
1 teaspoon ground cinnamon

1 cup chopped pecans or walnuts

3 eggs, beaten
1 cup vegetable oil
2 cups grated carrots
1 (8 oz.) can crushed pineapple, drained
2 teaspoons vanilla extract

Instructions
Combine first 5 ingredients; stir in pecans. 

Combine remaining ingredients; add to the flour mixture, stirring just until dry ingredients are moistened.

Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x3 inch loaf pans.  Bake at 350 for 1 hour or until a wooden-pick inserted in center comes out clear.  Cool in pans, and let cool on wire racks.

Yield 2 loaves
Date and Nut
   
Makes 1 -9x5 inch loaf pan 

Ingredients  
1 1/2 cups hot water
1 1/2 cups dates, pitted and chopped

2 3/4 cups all-purpose flour
2 teaspoons baking soda
1 cup white sugar
1 teaspoon salt

1 tablespoon butter, melted
1 egg
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans



Directions   
1. Preheat oven to 350 degrees F (175 degrees C). Grease loaf pan.

2. Pour the hot water over the dates and let stand until cooled.

3. Sift the flour and baking soda together.  Add the sugar and salt. Stir in the cooled dates and water.  Add the melted butter, beaten egg, vanilla and walnuts. Mix well. Pour batter into the prepared pan.

4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted near the center comes out clean.

5. Let bread cool in pan for 10 minutes.

6 Remove bread from pan and let cool on a wire rack.
Eggnog Bread

Makes 1 - 9x5 inch loaf 

     "This cake gets better with age. It tastes like Christmas! Smaller loaves make excellent gifts. Use fresh eggnog, not the canned stuff."

    Ingredients   
2 eggs
1 cup white sugar
1/2 cup butter, melted
1 cup eggnog
2 teaspoons rum flavored extract
1 teaspoon vanilla extract

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

Directions  
Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5 inch loaf pan, or three 6x3 inch loaf pans.

Beat eggs in large bowl. Stir in sugar, melted butter, eggnog, rum extract, and vanilla. Combine the flour, baking powder, salt, and nutmeg. Stir into eggnog mixture, just enough to moisten dry ingredients. Pour batter into
prepared pan or pans.

Bake bread in large pan for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean. Breads baked in the smaller pans require 25 to 40 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely. Wrap tightly, and store in the refrigerator.
STRAWBERRY NUT BREAD

Preheat over to 350 degrees F.
Grease & flour two 9 x 5 x 3 inch loaf pans.

Ingredients:
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 Tbsp. cinnamon
2 cups sugar

In a large bowl, sift together the above dry ingredients and mix well.  Make a well in the center.  Set aside.

4 eggs, slightly beaten
1 ½ cups vegetable oil
2 cups thawed, drained, frozen, sweetened strawberries,
reserve juice.
2 cups chopped pecans or black walnuts

In a small bowl, mix slightly beaten eggs, reserved juice and oil. 
Pour into flour mixture and stir just until all the ingredients are moistened.  Fold in the strawberries and nuts, trying to keep the strawberries intact.  Spoon batter into 2 greased & floured 9x5x3" loaf pans. Bake for 60-70 minutes or until inserted toothpick comes out clean.   Start testing for doneness at 55 minutes; because of the strawberries, this bread will be more moist that most breads.

This is the best Strawberry Bread recipe I've tried.

Optional  Glaze Ingredients:
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk

Combine powdered sugar, vanilla extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

Cool for 10 minutes. Remove from pans. Serve hot or cold.





Red Lobster Biscuits

Ingredients
2 1/2 cups Bisquick baking mix
1 cup finely grated cheddar cheese
3/4 cup whole milk
2 tablespoons butter, melted
1/8 teaspoon garlic powder
Brush on Top
1/4 cup butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
dash salt

Instructions
1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl.Mix until well-combined.

3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.

4. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit.
 
5. Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light
brown. Serve warm. Makes a dozen biscuits.

Caramel Sticky Buns

Ingredients
1 (16-ounce) package yeast roll dough mix
1 1/2 cups Caramel Sauce (recipe in file)
2 cups chopped pecans, toasted
3 tablespoons butter, softened
1/4 cup sugar
2 teaspoons ground cinnamon

Directions
PREPARE roll dough according to package directions. Let stand 5 minutes. POUR Caramel Sauce into 2 lightly greased 8 X 8 pans. Sprinkle with pecans.

ROLL dough into a 15- X 10-inch rectangle.
Spread with butter. Sprinkle with sugar and cinnamon. Roll up, starting at a long edge.
Cut into 1-inch-thick slices. Arrange, cut side down, over Caramel Sauce.

COVER and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk.

BAKE at 375 degrees for 16 minutes.
Let stand on wire rack 5 minutes.
Invert onto serving dish.

Note:  Buns may be frozen before rising.  Remove from freezer, and let thaw at room temperature;  continue as directed above.

Overnight Caramel Sticky Buns:  Allow dough to rise in refrigerator overnight. Remove from refrigerator, and let stand 30 minutes. Bake as directed above.


Hawaiian Macadamia Nut Bread


Ingredients:
1/4 cup butter -- softened
3/4 cup light brown sugar
2 eggs -- beaten
1 3/4 cup flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup macadamia nuts -- chopped
1 cup fresh pineapple shredded; with juice

Directions:
Cream butter and sugar, beat in eggs. Combine flour, baking powder, baking soda, and salt. Stir in nuts. Stir half flour mixture into creamed mixture. Gently stir in pineapple and remaining flour mixture. Turn batter into greased 9"x5"x3" pan.
Bake 1 hr. in preheated 350 or until it tests done.

Fresh Apple Bread

Recipe Yield: One Loaf
 
Ingredients:
• 1 egg, slightly beaten
• 3/4 cup milk
• 1/2 cup vegetable oil
• 2 apples, cored and chopped
• 1 cup pecans or walnuts

• 1/2 tsp. cinnamon
• 3 tsp. baking soda
• 2 cups flour
• 3/4 tsp. salt
• 1/3 cup brown sugar

• For the topping, you will need 1/4 cup brown sugar and 1/2 tsp. cinnamon

Directions:
1: Heat oven to 400 degrees.
2: Grease and flour 1 loaf pan.
3:  In a large mixing bowl, mix eggs, milk and oil.
4: Stir in apples and nuts.   
5: Combine flour, baking soda, salt, brown sugar and cinnamon.
6: Add to liquid and stir only until flour is moist (the batter will be lumpy).
7: Pour into prepared loaf pan.
8: Sprinkle top with brown sugar and cinnamon.
9: Bake until golden brown, about 30-35 minutes, or until toothpick comes out clean.

Joy's Yummy Yeast Dinner Rolls

Ingredients
2 pkgs. yeast
1 teaspoon sugar
1 cup warm water (105 degrees)

2/3 cup sugar, less 1 tsp.
1 teaspoon salt
1/2 cup shorting

1 cup milk, scalded
1/2 cup butter
2 eggs, slightly beaten

6 to 7 cups all-purpose flour, 
divided    

Directions
Dissolve yeast and 1 teaspoon sugar in 1 cup warm water, let stand for 5 minutes. If the yeast bubbles up, the yeast is active.

Combine remaining sugar, salt, and shortening in large bowl of mixer.

Add butter & scalded milk mixture and stir until shortening melts. Cool slightly. Add dissolved yeast and eggs.  Mix. Gradually stir in 3 cups of flour, beating at medium speed until smooth. Gradually stir in enough of remaining flour to make a soft dough.

Turn out on well-floured board and knead several times, adding more flour.   Place in well-greased bowl, turning to grease top. Cover and let rise in warm place until doubled (1 to 1 1/2 hrs.).
Punch dough down. (Can refrigerate overnight.)  Pinch off 2 inch balls and place in greased muffin tins or pans. Cover and let rise 30 or 40 minutes. Bake at 350 until light brown. Makes approximately 3 dozen rolls.
 

Jalapeno Cornbread

Yield:  12 squares

Ingredients
2 cups cream-style Corn
1/2 cup Oil
2 cups grated Sharp Cheddar Cheese
1 cup chopped onions
1 (4 ounce) can Jalapenos, seeded and chopped
2 Eggs, beaten
1 cup dairy Sour Cream
2 to 3 cups Jiffy Corn Muffin Mix

Directions
1.  Preheat oven to 350.

2.  Grease a 13 x 9 x 2 pan.

3.  Combine first 7 ingredients.Stir, mixing well.

4.  Add corn muffin mix.  Mix well.

5.  Pour into greased pan.

6  Bake for 1 hour.




Broccoli cheddar Cornbread

Ingredients
2 (8.5-ounce) boxes corn muffin mix
1/2 cup whole milk
2 cloves minced garlic
1 (8-ounce) container cottage cheese
4 large eggs
1 tablespoon salt
1 cup plus 2 tablespoons grated Cheddar
1 stick unsalted butter or margarine
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli, thawed but not drained

Directions
Preheat oven to 375 degrees F.
Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.
In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish.
Bake in oven until golden, 30 minutes.

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My Mother's Famous Cornbread

Preheat oven to 450 degrees.

Ingredients
1 egg beaten,
1 cup of buttermilk
1 1/2 tablespoon Oil
Mix in bowl and set aside.

In another bowl mix together
1/2 cup of plain flour
1/4 teaspoon of soda
1 tablespoon of sugar (optional)
3 teaspoons of baking power
1/2 cup of plain cornmeal

After mixing dry ingredients together, the add egg, oil and buttermilk mixture. Mix well, but do not over mix.

Then heat 1 1/2 tablespoons of oil in a skillet, pour in cornbread mixture and bake at 450 degrees for 25 minutes.

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Popeye’s Buttermilk Biscuits

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter, cold (1 stick)
1/2 cup buttermilk
1/4 cup milk

To brush on top
2 tablespoons butter, melted

Directions

1. Preheat oven to 400 degrees.
2. Mix together flour, sugar, salt, baking powder, and baking soda in a medium bowl.
3. Slice cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until no large
chunks of butter remain.
4. Add buttermilk and milk and stir with a spoon until dough forms. Roll out to 1/2-inch thick on a floured surface.
5. Cut biscuits with a 3-inch biscuit cutter and arrange on a lightly-greased or parchment paper-lined baking sheet.
Bake for 22 to 24 minutes or until tops begin to turn light brown. Remove biscuits from the oven and cool for a
couple of minutes, then brush each biscuit top with melted butter. (http://www.topsecretrecipes.com)

Makes 10 biscuits.

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