Freezer Biscuits

4 cups flour
2 TBs. baking powder
1 1/2 tsp salt
1 tsp sugar
1/2 tsp soda
1/2 cup butter
16oz sour cream
3-5 tsp water

Mix dry ingredients in a bowl. Cut in butter until there are small well blended pieces. Add sour cream and water, mix well. Knead and roll out to 1 inch thick. Cut with biscuit cutter. Freeze individually on a cookie sheet. When frozen solid, place in a freezer bag to store. When ready to use, place frozen biscuits on ungreased cookie sheet. Bake at 425 for 15-17 minutes or until top is golden. makes 16-20.

Pumpkin Bread with Streusel Topping

3 cups of canned pumpkin
1 ½ cup oil
4 cups sugar
6 eggs
4 ¾ cups flour
1 ½ tsp Baking Powder
1 ½ tsp Baking Soda
1 ½ tsp salt
1 ½ tsp cinnamon
1 ½ tsp nutmeg
1 2 tsp ground cloves

Mix wet ingredients together, add the dry ingredients together and put into greased loaf pans.
Sprinkle the streusel topping on top of loafs and bake at 350 for 45 minutes to 1 hour. Makes 3 loaves.

Streusel topping
1 Tbsp flour
3 Tbsp sugar
¼ tsp cinnamon
1 Tbsp butter
Mix all ingredients until it is crumbly

Cornmeal Biscuits

If you don’t have buttermilk, whisk 1 tablespoon lemon juice into 1¼ cups of milk and let it stand until slightly thickened, about 10 minutes. Avoid coarsely ground cornmeal, which makes gritty biscuits.

Makes 12 biscuits.

Ingredients
1 cup cornmeal
1 1/4 cups buttermilk
1 tablespoon honey
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled

Instructions
1. SOAK CORNMEAL Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Whisk cornmeal,
buttermilk, and honey in large bowl; let sit 10 minutes.


2. PROCESS DOUGH Pulse flour, baking powder, baking soda, salt, and butter in food processor until mixture resembles coarse meal. Add to bowl with buttermilk mixture and stir until dough forms.

3. KNEAD Turn dough out onto lightly floured surface and knead until smooth, 8 to 10 times. Pat dough into 9-inch circle, about ¾ inch thick. Using 2½-inch biscuit cutter dipped in flour, cut out rounds (dipping cutter in flour after each cut) and transfer to prepared baking sheet. Gather remaining dough and pat into ¾-inch-thick circle. Cut rounds from dough and transfer to baking sheet.

4. BAKE Bake until biscuits begin to rise, about 5 minutes, and then reduce oven temperature to 400 degrees and bake until golden brown, 8 to 12 minutes more. Let cool 5 minutes on sheet, then transfer to wire rack. Serve warm or let cool to room temperature. (Biscuits can be stored in airtight container at room temperature for 2 days.)


1. For softer crumb without too much cornmeal grit, soak cornmeal in buttermilk.

2. Transfer dough to lightly floured surface and knead briefly before patting into 9-inch circle.

3. Use biscuit cutter to cut dough into rounds, dipping cutter into flour between cuts.

Source: Cooks Country

Butterscotch Rolls

Butterscotch Rolls

18-20 frozen Rhodes rolls
½ package NON-instant Butterscotch pudding
1 cube butter (1/2 cup)
½ cup brown sugar
Cinnamon to taste
1 cup diced pecans (optional)

Place frozen rolls in 9x13 baking pan. Sprinkle the pudding mix over the rolls. Melt the butter and add brown sugar and cinnamon (I usually add about ½ tsp). Mix well and pour over the rolls. Sprinkle with pecans. Cover pan with towel and place on counter overnight to raise. Bake in morning.
Bake at 350 for 30-35 minutes.

**You can do this in morning and let raise during the day for an evening treat!

***I have made these for years (an old Springville recipe – my best recipes came out of Springville, UT - and my best cooking lessons aside from my mother and grandmother, were from there as well - in our wonderful Relief Society-oh what sweet memories with Delores Crandall(the queen and master of homemaking and baking who I couldn’t learn fast enough from!) and Marge Morgan, Ellen Anderson, Sister Wilson, Ann Moyle
and my dear sweet friend - my partner in crime - Bonnie Rowley!!)

When the kids were little they didn’t like the nuts so I quit putting them in- and now that the kids are gone, I keep forgetting to add the nuts, even though I LOVE pecans—
old habits die hard!

Stephanie's Loaded Muffins (THESE ARE SO GOOD!)

Stephanie’s Loaded Muffins
2 ½ cups Gold medal whole wheat flour (Need a very fine flour)
1 cup regular cooking oats
1 tsp soda
1 tsp salt
1 tsp cinnamon
1 ¼ cup brown sugar
1 cup Nestle white chocolate chips
1 cup Craisins
2-3 ripe bananas
1 cup nonfat plain yogurt
2 eggs
1/3 cup oil
1 tsp vanilla
Combine first 8 ingredients in bowl. Mix. Mash bananas. Add next 5 ingredients to dry mixture. Stir until all ingredients are moistened. Put in muffin tins sprayed with Pam. Makes 18 muffins. Can sprinkle top of each muffin with a sugar/cinnamon mixture before baking. Bake at 375 for 12-15 minutes. **Can substitute white chips and Craisins for semi-sweet chocolate chips. These freeze well!

Bran Muffins

1 cup 100% All Bran
1 cup raisins
Combine and pour over 1 cup boiling water then set aside
Cream together
1 ½ cup sugar
½ cup shortening
2 eggs add one at a time
Then add
2 ½ cups flour
½ tsp salt
2 ½ tsp baking soda
2 cup buttermilk
Add raisin and bran mixture to above ingredients
Then add 2 cups all bran cereal

Grease muffin tins or use cupcake liners. Bake at 400 degrees for 20 minutes.
Remaining batter can be stored in refrigerator for up to 5 weeks
Note: When I make this we never add the raisins
You can use half whole wheat flour and half all pourpose flour.

L's Favorite Bread Sticks

½ cup warm water
1 tsp sugar
1 ½ TBSP yeast

Mix above together and let rise for a minute or two.
Add:
1 beaten egg
1 cup warm milk
1 TBSP sugar
3 cups flour

Beat with a spoon and add enough additional flour so that the dough is not sticky or gooey. It may take an additional cup or more. The dough should be soft but firm - not as stiff as bread dough but a little more than what you would do for rolls. Knead together after all ingredients are mixed in for just a minute so dough is smooth. Let rise about 30-60 minutes until double in bulk.

Spray a large cookie sheet with cooking spray. Place the dough on the cookie sheet and spread with your hands until dough covers the cookie sheet and is even.

Melt ¼ cup butter and spread evenly over dough. Sprinkle the dough generously with salt. Sprinkle with your choice of the following:
· Parmesan cheese
· Poppy seeds
· Celery salt
· Paprika
· Parsley
· Garlic salt and or onion salt
(I usually use parmesan cheese and parsley)

With a pizza cutter, cut the dough into breadsticks. Roll the cutter down the center first, and then make even narrow cuts forming the breadsticks.

Let rise till double in size (it only takes about ½ hour) and bake in a 375 oven for about 15-20 minutes. Best served hot!!

Banana Bread

Banana Bread


¾ cup Sugar
½ cup butter
¾ cup mashed bananas (about 2 medium)
2 tsp Lemon Juice
1/3 cup milk
2 beaten eggs
1 ½ cup flour
1 tsp baking soda
½ tsp baking powder
½ cup chopped nuts

Mix the sugar and butter then add bananas, lemon juice, milk and eggs. Beat until combined together. Then add the remaining ingredients.

Bake at 350 for 50-60 minutes or until toothpick is inserted into the middle comes out clean.

Make 1 loaf. This is supper moist and delicious
I usually double or triple this recipe.

Pumpkin-Apple Streusel Muffins

1 ¼ cup, plus 1 tbs. all purpose flour, divided
1 Cup, plus 3 tbsp sugar, divided
1 heaping tsp. pumpkin pie spice
½ tsp baking soda
¼ tsp salt
¾ cup canned pumpkin
1 large egg
2 tbs. Vegetable Oil
1 Cup finely chopped peeled apple
¼ tsp cinnamon
1 tbsp Butter


Heat oven to 350 degrees. Line 24 mini muffins or 12 large muffins cups. In a medium bowl, combine 1 ¼ cups flour, 1 cup sugar, pumpkin-pie spice, baking soda, and salt.

In large mixing bowl mix together pumpkin, egg and oil. Stir in flour mixture just until combined. Stir in apples. Spoon batter into prepared muffin cups, until they are ¾ full.

In a small bowl, combine remaining flour, sugar, and cinnamon. Add butter and stir until mixture is crumbly. Sprinkle over muffin batter and bake 20 minutes or until toothpick inserted in center comes out clean.

Whole Wheat Bread

10 Cups of Whole Wheat Flour
1 Cup of All Purpose White Flour
3 Tablespoons What Gluten
2 Tablespoons of Yeast
6 Cups of Warm Water

Add everything into the mixer and mix for 1 min. Then let it sit for 15 min covered with plastic wrap. After the 15 Min add:

½ Cup of Oil
½ Cup of Honey
2 Tablespoons of salt

Mix and add White flour as needed make sure to mix thoroughly but do not over mix.
Dump out onto floured surface kneed and add flour as needed dough will be s little sticky

Clean counter and spray with cooking spray push out dough into large square cut into fourths and place in Greased bread pans pushing dough down in the bottom of the pans. Let rise until the size of a loaf of bread. Place into a cold oven and bake at 350 for 30 min. When done remove from bread pans and cool on a wire rack.

Grandma Ruby’s Sunday Best Rolls

From the kitchen of Great Grandma Ruby Bunker Twitchell Norton and passed on to her daughter Lois Faye Twitchell Harward and then to her daughters!

In a large bowl mix:
One package FAST ACTING yeast & 1 Tablespoon sugar mixed together with 1/8th cup water. Let sit until yeast mixture is bubbly.
In a sauce pan, heat1 cup milk
½ 1/2cup butter
Heat milk until butter is melted then remove from heat. Make sure milk mixture is not too hot before adding the following --especially the eggs!
½ Add :
1/2cup sugar
3/4teaspoon salt
3 beaten eggs
4 cups flour
Add the milk and egg mixture to the yeast and stir thoroughly. Add four (4) cups flour and stir well. Add enough additional flour so dough is very soft ( maybe another cup of flour). If it is a little sticky that is okay ! Cover the dough with a towel and let rise about two hours. (With the fast acting yeast it just needs to raise til double in bulk.
When ready to roll out, spread flour onto surface and pour out a portion of the dough onto surface and knead gently! This recipe does NOT take much kneading . You just need to work in enough flour so the dough is soft and not sticky. Roll the dough into a large circle about 1/8” thickness. Using a pizza cutter cut the dough in half and then fourths, eighths, and so on, forming triangles. Dip one side of the dough in melted butter then roll up starting at the widest end to the smallest forming a crescent. Let rise til double about 1 -2 more hours, depending on the warmth of your kitchen. Bake at 350 for about 15 minutes, until golden brown.

**One package yeast contains 2 1/4teaspoons yeast, so if using yeast in a jar, you will need to use that much. By using “fast Acting” yeast, it greatly decreases the time it takes for these rolls to raise. (I often use 1 TBPB when I am in a hurry and need the rolls to raise a little faster.
These rolls are so good you will want to double this recipe. On Thanksgiving we usually four times the recipe to have enough rolls for turkey sandwiches the next day.

A bit about the history of these rolls and my life at Thanksgiving
When Grandma Ruby made these rolls, she did not have “Fast Acting” yeast, so it required a much longer time to make these rolls, but they were ALWAYS worth the wait! I remember many Sundays of going to Grandma Ruby’s for dinner where we always sat with the crystal and china and silver. Grandma always made a roast and always made her famous rolls. Wow, now that I am grown, I realize how much work she went to.
I remember my own Thanksgivings at home. My mother always set a beautiful table with her silver and china and crystal. In the little dining room or front room. We always started with fresh fruit cocktail served in a little muffin cup with a little seven up poured over the fruit. Then we started with the dinner after that. Mom would work hard in the fall to make fruit cocktail and freeze the fruit so it would taste fresh for Thanksgiving, as it wasn’t practical to buy fresh fruit at Thanksgiving time. The other thing I remember so well, were the pies. My grandmother and mother both made incredible pies, and there was always Lemon Meringue and of course my favorite was the Mincemeat pie. My mom and Grandma always worked to bottle the Mincemeat, and because I was spending time with them, I loved it so much. None of my children love the pie like I do, so I guess the passion will die with me, but my memory of watching my mother and grandmother make the mincemeat is a warm memory in my heart and probably why I love the pie so much.