PIZZA CRUST AND SAUCE

1 1/3 c. very warm water
¼ c. dry milk
½ t. salt
1 T. sugar
1 pkg. yeast
mix together then add
2 T. oil
4 c. flour
mix and knead for 10 minutes. Put in bowl and let rise 1 ½ hours. Roll out on floured surface.
SAUCE:
2 8 – oz cans tomato sauce
½ t. oregano
½ t. basil
½ t. pepper
¼ t. garlic powder
¼ t. onion powder
4 T. parmesan cheese
1 t. salt
top with toppings and cheese
bake @ 375* for 15 – 20 minutes.

NO FAIL FRENCH BREAD

½ c. water
2 T. yeast
combine and then add
2 c. hot water
3 T. sugar
1 T. salt
6 c. flour
dissolve yeast in water, combine remaining ingredients using only 3 cups of flour. Beat well. Add yeast and beat well add remaining flour leaving spoon in batter and stir down 5 time (every 10 minutes for 1 hour). Divide dough into 2. Then into thirds and braind. Let raise 30 minutes. Brush top with egg white and sprinkle with sesame seeds. Bake @ 400 for 22 minutes.

BANANA BREAD

2/3 c. butter, softened
1 1/3 c. sugar
2 eggs
1 ½ c. mashed bananas(about 3)
2 ¾ c. flour
1 t. baking powder
1 t. baking soda
½ t. salt
½ c. sour cream

Combine ingredients together. Put in pans. Bake @ 350 * for 45 to 1 hour

PIZZA CRUST

1 pkg. active dry yeast
¾ c. warm water
½ t. sugar
½ t. salt
2 T. oil
2 c. flour
dissolve yeast in water. Stir in sugar, salt, oil and 1 ¾ c. flour, turn to will floured suface. Knead 5 minutes with remaining flour. Roll out, Bake @375* for 10 minutes. Them add ingredients and bake until cheese is melted

2 HOUR ORANGE ROLLS

2 pkgs. Yeast Orange spread
½ c. warm water 1 ½ c. sugar
¼ c. sugar ½ c. frozen orange juice
6 c. flour grated rind of orange
½ c. powdered milk 1 cube butter
1 T. salt cinnamon
2 eggs beaten
½ c. melted shortening
Dissolve 1st 3 ingredients. Mix remaining together and ad yeast mixture plus 2 c. water
Stir until well mixed. Cover and let stand 1 hour. Roll our long and narrow. Spread orange spread. Roll like jellyroll, cut and put in muffin tins. Let rise about 20 minutes. Bake @ 400 * for 10 – 12 minutes. Cook orange spread for 7 minutes and cool before using.

BREAD AND CINNAMON ROLLS
1 ½ c. warm water
1 t. sugar
2 pkg. yeast
1 ½ c milk
½ c. butter melted
½ c. sugar
2 t salt
2 beaten eggs
3 c. flour
5-6 c. flour
In a small bowl, combine water, sugar and yeast, set aside to rise. On a large bowl mix next 6 ingredients. Add yeast mixture. Add 5 cups flour let rise 1 ½ hours punch down and let rise again(about 30 minutes). For rolls: flatten out, cover with melted butter, sugar, brown sugar, and cinnamon. Roll up and cut with thread. Bake at 350*

PUMPKIN BREAD

3 c. flour
1 c. oil
4 eggs
1 ½ t. salt
1 t. cinnamon
1 t. nutmeg
1 ½ c water
2 c. pumpkin
3 1/3 c. flour
2 t. soda
Mix all ingredients together. Pour into greased bread pan. Bake @ 350* for 1 hour.

PUMPKIN BREAD

Pumpkin Bread
3 1/2 cups flour
3 cups sugar
1 tsp. vanilla
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
2/3 cup water
4 eggs
1 cup oil
2 cups mashed pumpkin
mix well, grease and flour bread pans, pour mixture into pans bake @ 350 for 40-50 min.

CORN BREAD

CORN BREAD
(Marie Calendar’s)
2 c. corn meal
1 c. flour
2 TBS. sugar
1 TBS. baking powder
1 tsp. salt
1/3 c. shortening
1 egg
1 c. milk
½ c. yellow cake mix (any brand), mixed according to directions.

Combine dry ingredients except cake mix. Cut in shortening. Mix in egg and milk. Mix and set aside. Fold yellow cake batter into bread batter and bake in 9x13 inch pan (greased). Bake at 400* for 30 minutes or until bread shrinks from edge of pan. (Tip, use the other ½ of cake mix, because you have to mix it up, to make cup cakes.)

GOLDEN SWEET CORNBREAD

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake for 25 minutes or until golden brown.

BREAD STICKS

BREAD STICKS


1 1/2 c. Warm water
1 TBS yeast
2 TBS sugar
Stir and let the yeast work.
Then add
1tsp. salt
3 ½ c. flour

Mix and knead. Let stand for 10 to 20 min. Place 1 cube of butter (melted) on a cookie
Sheet.
Roll out and shape bread stick how ever you like them. (Twist, sliced etc..) Roll them in butter. Sprinkle with Garlic powder, Parmesan, Oregano, Dried parsley flakes, or salad supreme. You can choose which spices you like.
Let rise for about 15 min.
Bake @ 375* for 12 to 15 min.