Pumpkin Rolls

Makes 24 rolls

2 pkg yeast

1 cup warm milk (110 - 115 degrees)

1/3 cup soft butter

1/2 cup sugar

1 cup pumpkin (canned or cooked)

3 eggs - divided

1 1/2 tsp salt

5 1/2-6 cups flour


In a mixing bowl, dissolve yeast in warm milk. Add butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough flour to make a soft dough. Knead on floured surface until smooth, about 6 - 8 minutes. Place in greased bowl, cover and let rise about 1 hour (until doubled).


Punch dough down, divide in half, shape each into 12 balls. Roll each into an 8-inch rope. Tie each rope into a knot and tuck ends under. Place 2 inches apart on baking sheets. Cover and let rise about 30 minutes.


In a small bowl, mix remaining egg and 1 TBSP water. Brush over tops of rolls, sprinkle with sesame or poppy seeds if you like. Bake at 350 degrees for 17 minutes or until golden.

Suzie's Southern Cornbread

4 1/2 cups Cornmeal
1 Tbsp Baking Powder
1 Tbsp Baking Soda
1 Tbsp Salt
2 Tbsp Sugar
1 qt. Buttermilk
3 Eggs
1/4 Cup Melted Butter or Bacon Grease

Preheat oven to 450 degrees
Mix dry ingredients together.
Beat eggs and buttermilk together.
Melt butter/grease in large iron skillet until bubbling.
Mix dry ingredients and wet ingredients together and pour into pan.
Bake for 30 minutes.
Let cool 20 minutes before cutting and serving.
Mages about 20 pieces.

Cocoa Brownies

Betty Crocker

Cocoa Brownies

2 Cups Sugar

1 Cup Butter, softened

2 tsp Vanilla

4 Eggs

1 1/3 C All-Purpose Flour

1 Cup Cocoa

1 Cup Walnuts (optional)

1 tsp Baking Powder

1 tsp Salt

Preheat oven to °350 Fahrenheit. Mix sugar, butter, vanilla, and eggs together in a mixing bowl. Combine flour, cocoa, walnuts, baking powder, and salt in a separate bowl. Stir into wet ingredients.
Spread in a greased 9x13x2 cake pan.
Bake for 25-30 minutes. Don't overbake.

Fluffy Homemade Hamburger Buns

Fluffy Homemade Hamburger Buns

7 cups all purpose flour
4.5 teaspoons (2 pkgs.) active dry yeast
3 cups milk
1/2 cup butter (cut into pieces) or vegetable oil
1/2 cup sugar or honey
3 teaspoons salt
2 eggs

In the bowl of a stand mixer, combine 3 cups of flour with the yeast. In a separate bowl, combine milk, butter, sugar, and salt, and heat to 120°F. Add hot liquids to flour/yeast mixture and beat for 2 minutes. Add eggs and mix to combine. Add enough additional flour to make a soft dough. Turn dough out onto floured surface and knead for 3-5 minutes. Place dough in bowl, cover with wet tea towel, and let rise in a warm place for one hour, or until doubled in size. Turn dough out on to floured surface and divide into 24 pieces. Shape each into a ball and flatten slightly. Place on greased baking sheets; cover baking sheets or place into oven with a bowl of hot water below. Let rise 30-60 minutes or until doubled in size. Remove rising buns from the oven and preheat oven to 350° F. Bake buns, one sheet at a time, for 13-15 minutes, or until lightly browned. Remove from pans and cool on wire rack.

Vanilla Ice Cream

Makes: 1 quart

1/2 Cup Sugar
1/4 tsp Salt
1 Cup Milk
3 Egg yolks, beaten
1 tsp vanilla
1 Cup Whipping Cream

Combine sugar, salt, milk, and eggs in a saucepan. Cook on medium heat, stirring constantly, until just boiling. Remove from heat and cool. Add vanilla and cream. Pour in ice cream maker. Finish according to ice cream maker's instructions.

Lemon Bars

Serves: About 20

We halved the lemon juice from the original recipe so it is not very tangy.

Ingredients

Crust:
2 cups Flour
1/2 cup Sugar
1/4 teaspoon Salt
2 sticks (1 Cup) Salted Butter, Cut Into Small Cubes

Filling:
1-1/2 cup Sugar
1/4 cup Flour
4 whole Large Eggs
Zest (optional) and Juice of 2 Medium Lemons ( or approximately 6 Tbsp of Lemon Juice)

Powdered Sugar, For Sifting

Preparation

For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.

Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the bottom of the prepared pan and bake until golden around the edges, about 20 minutes.

For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined. Pour over the crust and bake about 20 minutes.

Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

(Use an 8 x 10 pan if you'd like the layers to be a little thicker.)

Vanilla Cupcakes

Simply Perfect Vanilla Cupcakes
Prep time: 30 mins

Cook time: 20 mins

Total time: 50 mins
Serves: 2 dozen cupcakes

These Vanilla Cupcakes will be your absolute Favorite! So Fluffy, with an Intense Vanilla Flavor and Buttery Richness. They have a Fine, Even Crumb, and a Perfect Dome on top! They are Sturdy enough to stand up to all sorts of Fillings and Frostings, but I've kept it Simple with a Vanilla Swiss Meringue Buttercream. You'll reach for this Recipe again and again!

Ingredients

For the Cupcakes:

1½ cup cake flour

1½ cup all-purpose flour

1¾ cups granulated sugar

2½ teaspoons baking powder

1 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, softened, cut into small cubes

4 eggs

1 cup milk

2 teaspoons vanilla extract

1 teaspoon vanilla bean paste

For the Buttercream:

3 egg whites

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, softened but cool

1 teaspoon vanilla bean paste




Instructions

Make the Cupcakes:

Preheat the oven to 350 degrees F.

Place the flours, sugar, baking powder, and salt in a mixing bowl and stir to combine.

Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes).

Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.

Combine the milk and vanilla in a measuring cup. Beat half this mixture into the flour/butter/eggs.

Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.

Fill paper liners ⅔ full with batter, and bake for 20 minutes, or until a tester inserted in the center of the cupcake comes out clean.

Cool completely before topping with buttercream.

Make the Buttercream:

Place the egg whites and sugar in a mixing bowl. Set over a pot of simmering water, and whisk continuously, until the mixture is hot, opaque, and the sugar is completely dissolved (should not feel gritty between your fingers), about 5 minutes.

Whip the mixture on high speed, until stiff peaks form and it has completely cooled.

Add the butter, a tablespoon at a time, whipping well after each addition. If it begins to look curdled, continue to beat until it comes back together, before adding the remaining butter.

Mix in the vanilla until well blended.

Super Moist Chocolate Cake

Ingredients
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder - optional
1 cup milk
½ cup vegetable or canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water

Instructions

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Note - The cake batter will be very thin after adding the boiling water. This is correct and is what makes it so moist.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Frost cake.

Fluffy Overnight Biscuits

Makes 12 biscuits

Ingredients:

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening or lard
1 cup buttermilk, chilled

Directions:
Make sure all of your ingredients are really cold.

Preheat oven to 400 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick square. Use a knife and cut the dough into 12 squares. Place on the cookie sheet and put in the oven.

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

To make these overnight biscuits, combine the dry ingredients, butter, and shortening in a bowl and put in the refrigerator. In the morning add the buttermilk and finish making them.

Super Fluffy Buttermilk Pancakes

Makes about 40 pancakes.
Preparation time: 20 minutes
Cooking time: 30 minutes on a 6 pancake griddle.

Ingredients:
4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoon baking soda
2 teaspoon salt
1/2 cup white sugar
2 tablespoons butter, melted
3 cups buttermilk (or 3 cups milk soured with 2 TBSP white vinegar or lemon juice)
4 eggs
Additional milk -  to thin to desired consistency
cooking spray

Directions:
     If using milk and vinegar instead of buttermilk, combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

    Pre-heat griddle and spray with cooking spray.

    Combine flour, baking powder, baking soda, and salt in a medium mixing bowl. Melt butter and whisk sugar into it (this keeps the butter from hardening into clumps). Whisk the butter mixture and eggs into the buttermilk or soured milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone, May need additional milk to thin the batter. Don't get it too runny or else the pancakes will be flat.

    Pour 1/4 cupfuls of batter onto the griddle and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.

Italian Salad Dressing

These are approximate measurements

1/2 cup oil
Scant 1/4 cup white vinegar
1/2 tsp lemon juice
4 tsp sugar
1 tsp garlic salt
1/4 tsp pepper
1 Tbsp Italian Seasoning

Optional: 1 Tbsp Parmesan Cheese

Mix well

Caesar Salad

Caesar Salad - Serves 6

INGREDIENTS:

• 4 cloves garlic, peeled, divided
• 3/4 cup mayonnaise
• 5 anchovy fillets, minced
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• small amount of 1/2 & 1/2
• salt and pepper to taste
• 1/4 cup olive oil
• 4 cups day-old bread, cubed
• 1 head romaine lettuce, torn into bite-size pieces
• 4 Tbsp shredded (or better yet, shaved) Parmesan cheese from refrigerator section

DIRECTIONS:

1. Mince 2 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
2. Heat oil in a large skillet over medium heat. Cut the remaining 2 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Remove oil from heat and cool.  Put bread cubes into gallon size zip lock bag alternatively with cooled oil - shake to coat.  Put in single layer on cookie sheet. Sprinkle with salt and pepper.  Bake at 350 for 15 minutes or until lightly browned and crispy - don’t overcook.
3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Homemade Flour Tortillas

Homemade Flour Tortillas

3 cups flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup vegetable oil
1 cup warm water

INSTRUCTIONS

• Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
• Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
• After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
• When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
• Wipe out the pan in between tortillas if flour is started to accumulate.
• Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
• The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.

Banana Nut Bread

Banana Nut Bread


Whisk together thoroughly:
1 1/2 cups flour
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg

Stir in:
2/3 cup chopped pecans (or other nuts)

Whisk together in a large bowl:
1 egg
3/4 cup packed brown sugar
1 1/3 cups mashed ripe bananas (2 - 3)
6 Tbsp oil
1 tsp vanilla

Pre-heat oven to 375°F. Grease bread pans.

Add the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. do not over mix. The batter should not be smooth. Divide the batter among the bread pans. Bake until an inserted toothpick comes out clean - about 45-60 minutes. Let cool for 2 - 3 minutes before removing from the pan.

Almond Cookies

Almond Cookies

1 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon almond extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt

About 3 teaspoons of sugar for topping
3 tablespoons sliced almonds

Directions
1. In a small bowl, cream the butter, sugar and brown sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Shape into 1-in. balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass. Press three almond slices into the center of each.
3. Bake at 350° for 9-11 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 3 dozen.

Thin Pizza Crust

Thin Pizza Crust
Makes two 10-inch pizzas

3/4 cups (6 ounces) lukewarm water
1 teaspoon active-dry or instant yeast
2 cups (10 ounces) unbleached all-purpose flour
1 teaspoon salt

Set the oven to 500°F or as hot as it will go and let it heat for at least half an hour before making the pizza.

Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast.Add the flour and salt to the bowl and mix until you've formed a shaggy dough.

Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it's sticking to your hands and countertop like bubble gum, work in more flour, one tablespoon at a time, until it is smooth. (Or mix in a mixer with a dough hook)

Let sit for 10 or more minutes - or put in the refrigerator and use within 3 days.

Press dough out on greased pizza pan. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

Bake for about 3 - 5 minutes and then top with toppings and bake until bottom is lightly browned