The Prepared Pantry



Bread HelpersŽ© are the quick and easy way to make homemade bread.

You add the water and flour (some mixes recommend butter also) and everything else is in the

helper--specialty flours, enhancers, baker's dry milk, fruits or nuts, flavors, and even the yeast.

It's quick--you can have bread rising in the bowl in less than ten minutes.

Try new Bread Helpers and make new breads like Honey Graham Granola and English Muffin

Breads and Rolls


Jenny Baxter’s Pizza Dough

  • 1 ½ Cup Warm Water

  • 1 TBS. Yeast

  • ¼ Cup Olive Oil

  • 4 Cups Flour (add slowly)

  • Touch of Salt or Garlic

Pour water in mixing bowl.  Add Yeast and let sit for a few minutes.  Add Olive Oil and Salt.  Add Flour slowly.  Mix well.  Let rise till double in size.  Punch down and roll into rounds. Top with Pizza sauce, Mozzarella Cheese, and your favorite meat and vegetable toppings.  

Makes two round Pizzas.  Makes wonderful Calzones, too!


Whole Wheat Pizza Dough

Roma Christensen

  • 1 Tablespoon Active Dry Yeast

  • ¾ Cup plus 2 Tablespoons Lukewarm Water

  • 2 ¾ Cups Whole Wheat Flour Plus ½ Cup for Working

  • 1 Teaspoon Salt

  • 1 Tablespoon extra-virgin Olive Oil

Pour water into mixing bowl.  Add Yeast.  Allow the mixture to rest for about 10 minutes.  Add the Salt, Flour and mix well.  Pour Olive oil on top of dough and smooth it all over the dough.  Round the dough into a ball, cover and let rise until double.  Oil pizza pan and sprinkle corn meal on oiled surface.  Roll the dough into a round shape and place on the oiled pan.  Add favorite toppings and bake at 400 degrees until golden brown.


Aunt Roma’s Favorite Dinner Rolls

  • 2 Tablespoons Yeast

  • ¼ cup warm water

  • 1 tablespoon sugar

  • 3 eggs

  • 4 ½ cups flour

  • 1 cup boiling water

  • ½ cup sugar

  • 1 tsp salt

  • ½ cup vegetable shortening

Combine yeast with ¼ cup water and 1-tablespoon sugar.  Pour boiling water in mixing bowl.  Add ½ cup sugar, salt, and shortening.  Mix together.  Add flour one cup at a time to make a soft dough.  Cover bowl and put in refrigerator for at least 8 hours.  Mold into rolls and raise till double.  Bake at 400 degrees for 15 minutes or until golden brown.

Hint: Aunt Roma doesn’t refrigerate the dough.  I just let the dough rise double, mix down and mold into rolls.  Raise again until double and then bake.  These are the best!


Corn Meal Rolls

Roma Christensen

  • 2 cups milk

  • 2/3 cup yellow corn meal

  • ½ cup sugar

  • 1 stick butter

  • 1 ½ teaspoon salt

  • Combine these ingredients together in a saucepan.  Heat until thick.  Set aside to cool.  Pour into mixer and add:

  • 2 eggs

  • 2 tablespoons quick rise yeast

add flour to make a workable dough (about 6 cups or less)

Knead for 5 to 10 minutes, rest, knead again, roll into small balls place in a buttered baking pan and raise again.  Bake at 375 degrees until golden brown.


Parker House Rolls

Lorane Burnside

  • 1 cup scalded milk (add ½ cube butter after taken from stove)

  • 2 tablespoons yeast in ¼ cup warm water

  • 6 tablespoons sugar (in with milk and butter)

  • 1 teaspoon salt

  • 2 to 3 eggs in cool milk

  • 4 to 5 cups flour to make a soft dough

Knead well.  Raise 1 hour.  Roll dough out on pastry cloth to about ¼ inch thick.  Cut out with circle cutter.  Stretch dough slightly, butter, fold in half and place in baking pan.  Let rise until double in size.  Bake rolls in 375 Degree F oven for 15 minutes or until golden brown.


Sour Dough Cooking

Roma Christensen

The most important thing to remember about sour dough is the starter must be set out and allowed to work for at least four hours before using.

1.             Starter #1

                Use a sterile glass bowl or quart jar.

                2 cups warm water

                2 ½ cups flour

                2 tablespoons sugar

1 teaspoon yeast

Stir the mixture and remove the lumps.  Let sit in a warm spot for at least four hours, or overnight.  You may need to stir the mixture down every so often to keep it from flowing over the top of your container.  Now the mixture is sour.  Remember to take out enough to replenish your starter bottle for use the next time.


2.             Starter #2

                ¼ cup warm water

1 tablespoon yeast

Mix well and add

2 cups lukewarm water

1 tablespoon sugar

1 tablespoon salt

2 cups flour

Mix well and cover and let stand for 5 days in a warm place.  Stir the mixture several times a day.  To keep, place in a glass container and refrigerate.

3. Now you are ready to try your first recipe.



Roma Christensen

  • 2 cups milk, scalded

  • 1 tablespoon sugar

  • ½ teaspoon salt

  • ¼ cup shortening

  • 1 tablespoon yeast in ½ cup warm water

  • ½ teaspoon soda

  • 2 ½ cups starter

  • 6 cups flour


Mix like bread.  Let rise until double in bulk.  Roll out, rise, and fry.  Top scones with honey butter or butter and sugar.  This recipe makes lots of scones.  It is really wonderful!  Enjoy!


Honey Butter

Roma Christensen

  • 1 cube butter softened

  • ¼ cup honey

  • ¼ cup powdered sugar

Mix together with a fork or beaters until light and fluffy.  Add a little lemon flavor oil or strawberry jam for a real treat.  Makes ¾ cup.


Sourdough Pancakes

Roma Christensen

The night before set out:

  • 2 cups warm water

  • 2 ½ cups flour

  • Add your Sour Dough starter

In the morning, remove your starter (the amount you added when you started) and add:

  • 1 egg

  • 2 teaspoons salt

  • 1 teaspoon soda

  • 2 tablespoons sugar

Beat until thick like whipped cream.  Small pancakes work best.  Fry in hot slightly oiled pan.  Top with maple syrup.


Home Made Maple Syrup

Roma Christensen

  • ½  cup water

  • 1 cups sugar

  • 1 tablespoons Karo Syrup (helps to keep syrup from forming crystals)

  • 1 tablespoon maple flavoring

Combine water and sugar in small saucepan.  Stir well and bring to a boil.  Boil for 1 minute without stirring.  Add 1 tablespoon maple syrup flavoring or 1 ½ teaspoons maple flavoring and 1 ½ teaspoons Vanilla flavoring.  Syrup thickens as it cools. 


Perfect French Bread

Roma Christensen

  • 1 tablespoon yeast

  • 1 teaspoon sugar

  • 1 ½ cups warm water

  • 1 ½ teaspoons salt

  • 4 to 4 ½ cups flour

  • 2 tablespoons cornmeal

Sprinkle yeast and sugar in warm water in a large mixing bowl.  Let stand until bubbly (8 to 10 minutes.)  Stir in salt and enough of the flour to make a stiff dough.  Turn dough onto lightly floured surface; knead in additional flour until consistency is smooth and elastic.  (about 10 minutes)  Place in a large greased bowl and cover with a damp towel and let rise in a warm place until double in size (about 2 hours).

Punch the dough down and place on floured pastry cloth.  Let rest for a few minutes.  Oil pan, sprinkle with cornmeal.  Divide dough into two equal parts.  Shape each piece into a long narrow loaf, about 1 inch shorter than the pan.  Place dough in pan, cover with towel until double in size. (about 40 minutes)

Preheat oven to 400 degrees F.  When dough has risen, use a serrated knife and slash each loaf three times.  Bake in preheated oven for 30 minutes.  Mist loaves with water after first 15 minutes of baking for a crisper crust.  Makes 2 loaves.


Bakery Bread

Roma Christensen

(Broulim’s Recipe)

Dough is used for: cinnamon rolls, doughnuts, fritters and dinner rolls… etc.

Mix together hot water and butter in very large stainless steel bowl.  Set aside:

  • 7 cups Hot tap water

  • 3 cubes butter or margarine

  • 2 tablespoons salt (rounded)

  • 4 tablespoons potato flour (or flakes)

  • 3 tablespoons yeast

  • ½ cup sugar

  • 10 cups (level) Flour

Beat together 10 eggs.  Add 10 more cups flour to mixture let rise twice.  Roll out using lots of flour.  Recipe may be cut in half for a smaller batch.  Very good!


Sweet Roll Dough

Roma Christensen

  • 3 tablespoons yeast

  • 1 cup warm water

  • 1 cup scalded milk

  • 1 cup sugar

  • 2 teaspoons salt

  • 1 cup shortening

  • 4 eggs

  • 9 to 10 cups flour

Mix water and yeast and let set for 10 minutes.  Add cooled milk/shortening mixture, sugar, salt, and eggs.  Mix well.  Add flour 1 cup at a time blending well after each cup.  Add just enough to make dough workable.  Knead well.   Rise twice.  Roll out on pastry cloth.  Spread with butter and sprinkle with cinnamon.  Roll up and slice in 1 inch slices.  Place on greased baking pan.  Rise again.  Bake at 375 degrees F for about 15 minutes or until golden brown.  I love this recipe. 


Aunt Theao’s Bread

Theao Tyler

  • 1 tablespoon yeast dissolved in ¼ cup warm water

  • 4 tablespoons sugar

  • 4 tablespoons melted shortening

  • 4 teaspoons salt

  • 4 cups warm water

  • 1 cup powdered milk

  • about 11 cups flour

Combine all dry ingredients add liquid ingredients and mix well.  Knead 10 minutes until smooth and elastic.  Rise until double in size.  Punch down.  Rise again.  Form loaves and place in bread pans.  Rise to about 1 inch above top of pan.  Bake at 350 degrees for about 45 minutes or until golden brown.


100% Whole Wheat Bread

Roma Christensen

  • 3 Cups Hot Tap Water

  • 6 to 8 Cups Whole Wheat Flour

  • 1/3 Cup Oil

  • 1/3 Cup Honey

  • 1 Tablespoon Dough Enhancer

  • 1 Tablespoon SAF Instant Yeast

  • 1 Tablespoon Sea Salt

  • 1 Tablespoon Gluten

Pour hot water into Bread mixer bowl.  Add approximately 3 cups flour and remaining ingredients except salt.  Mix Well.  Add approximately 2 ½ Cups more flour and salt.  Turn mixer to speed 2 and continue adding flour ¼ cup at a time until dough pulls away cleanly from sides of bowl.  Continue kneading on speed 2 for another 5 to 6 minutes.  Oil/grease hands and counter.  Divide dough into equal portions and shape into loaves.  Put into well greased pans and let double in size.  Preheat oven to 150* F, then turn off for a few minutes-this makes an ideal place for rising bread!  Bake at 350* for 25 to 30 minutes or until brown.  Cool on wire racks.  Top of loaves can be brushed with water or butter to keep crust soft.  Note: I like to substitute 2 cups of white flour for some of the wheat flour.  This makes a wonderful light whole wheat bread.


Favorite Whole Wheat Bread

Roma Christensen

For your bread baker

  • 1 1/8 cup lukewarm water plus 1 tablespoon

  • 2 cups wheat flour  (fresh ground is best)

  • 1 cup white flour

  • 1 tablespoon potato flakes

  • 3 tablespoons sugar

  • 1 ½ teaspoons salt

  • 2 tablespoons butter

  • 1 rounded teaspoon quick yeast


Put all ingredients in bread baker starting with water then add the flour and make a dish in the center of the flour.  Add the sugar, salt, potato flakes, and yeast.  Allow the mix to rest for 20 minutes before starting the machine.  Start the machine and enjoy the best, lightest, whole wheat bread you have ever eaten! 


Tillie Tyler’s Rolls and Doughnuts

Roma Christensen

This recipe has been passed down for many generations.  It probably originated in Denmark.   I hope you enjoy this family favorite.

  • ½  cup warm water

  • 1 tablespoon yeast

  • 2 cups milk, scalded and cooled

  • 2 eggs

  • 1 cup mashed potatoes

  • 1 cup sugar

  • ½ cup butter or lard

  • ½ teaspoon salt

  • enough flour to make a stiff dough


Dissolve yeast in ½ cup warm water and a little sugar.  Cream the butter and sugar.  Add milk and yeast cake mixture, salt and enough flour to make a stiff dough.  Let raise and mix down twice.  Roll thin, cover with butter and cinnamon.  Slice and let rise until double.  Cook in quick oven (375 degrees) for 20 to 25 minutes or until golden brown.  Cover with powdered sugar icing flavored with lemon flavoring. 


For doughnuts, add nutmeg and make soft dough roll into circle about ½ inch thick and cut into doughnut shapes.  After doughnuts have started to raise, drop into hot cooking oil and fry until golden brown.  Add 1 tsp pineapple preserves in the center of each roll adds greatly to the goodness.  This recipe also makes good scones.


Home Made Taco Shells

Roma Christensen

  • 2 cups flour

  • 1 tablespoon corn flour (masa harina)

  • ½ teaspoon salt

  • 1 teaspoon baking powder

  • ¼ cup shortening

  • Hot water. To make a workable dough; (About ½ cup.)


Mix together; flour, corn flour, salt and baking powder until well blended.  Add shortening and cut in with your fingers as you would for pie-crust.  Add enough hot water to make a-workable dough.  Knead until smooth and elastic.  Cover and allow to rest for 10 minutes.  Remove from bowl, knead again; Divide dough into 12 parts.   Roll out on pastry cloth with a little flour.  Fry in hot skillet. (with or without added oil)  until brown spots appear and tortilla has lots of bubbles.  Turn over and fry on other side.  (This frying method is very quick.  Only about 30 seconds to 1 minute per side.)

Makes 12 six-inch tortillas.


Variations: Corn flour may be omitted.  Baking powder may also be omitted.  The tortillas will still be good.  Enjoy!


Chewy Flour Tortillas

Roma Christensen

These tortillas have real body and taste; they are perfect for gorditas, fajitas and eating out of hand.

  • 2 C All-purpose flour

  • 1-½ t Baking powder

  • 1 t Salt

  • 2 t Vegetable oil

  • ¾ C Lukewarm milk (2% is fine)

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.

Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)


Tandoori-Baked Flat Bread

Roma Christensen

  • 1 tablespoon yeast

  • 5 tablespoons sugar

  • 1 cup warm water

  • 1 egg beaten

  • 3 tablespoons milk

  • 2 teaspoons salt

  • 4 ½ to 5 cups flour (additional flour for dusting and rolling)

  • 1 tablespoon vegetable oil

  • 4 tablespoons butter, unsalted, melted (1/2 stick)

Combine the yeast, 1 tablespoon of the sugar and ¼ cup of the water in a large bowl and let stand until foamy, 5 to 10 minutes.  Stir in the remaining sugar, the remaining water, the egg, milk, and salt.  Add 4 cups of the flour and stir to form a dough that is soft and pliable, but not sticky.  Knead the dough until smooth and elastic either by hand on a floured work surface, in a food processor, or a mixer fitted with the dough hook; add more flour, if necessary.  It should take only 6 to 8 minutes.  Use ½ tablespoon of the oil to lightly oil a large bowl.  Place the dough in the bowl, brush the top with the remaining oil, cover with a clean kitchen towel, and let rise in a warm, draft free spot until doubled in bulk, 1 to 1 ½ hours.  Punch down the dough and pinch off 2-inch pieces.  Roll them between your palms into smooth balls.  You should have 14 to 16 balls.  Place the balls on a lightly floured baking sheet and cover wit a lightly dampened clean kitchen towel.  Let rise again until puffy, about 30 minutes.

Preheat the grill to high.  (your barbeque grill works well) Roll out a dough ball on a lightly floured cutting board to form a disk about 5 inches in diameter.  Gently slap the disk from one hand to the other to stretch it into an elongated 7 to 8 inch circle.  Stretch the circle into a traditional teardrop shape and immediately lay it on the hot grate.  Cook the bread until the bottom is crusty and browned and the top is puffed and blistered, 2 to 4 minutes.  Brush with butter.  Invert the naan and grill the other side until lightly browned.  Brush with more butter as it comes off the grill.  Serve whole or cut each naan into 3 wedges to serve the traditional way.  Serves 7 to 8.  This recipe is from India.


Jamaican Fry Bread / Festivals

Roma Christensen

  • 2 cups flour

  • ¼ cup cornmeal

  • 3 tablespoons sugar

  • 2 tablespoons baking powder

  • 1 teaspoon salt

  • 5 tablespoons butter

  • ¾ cup evaporated milk

  • 2 cups peanut oil for frying


Combine the flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.  Cut in the butter, using two knives.  Alternatively, mix the ingredients in a food processor fitted with a chopping blade.  The mixture should feel crumbly, like sand.  Add enough evaporated milk to obtain a stiff but pliable dough.  Stir just to mix.

Pinch off walnut-size pieces of dough and roll them between your palms to make long thin ropes.  You should have about 24, each one about 10 inches long and ¼ inch thick.  Fold the ropes in half and twist them together.  Place the oil in a deep-fat fryer or large, deep skillet.  Heat over medium-high heat until it reaches 350 degrees F.  Gently and carefully lover the festivals into the oil and fry, turning with a slotted spoon, until golden brown, 2 to 4 minutes in all.  Transfer the festivals to paper wells to drain and serve while still hot.  Serves 4 to 6.


Natalie’s Popovers

Natalie Flint

·         3 Eggs

·         1 Cup Milk

·         ½ tsp. Salt

·         1 Cup Flour


Grease muffin pans and then chill in the refrigerator while mixing popovers.  Do not preheat oven.  Fill muffin pans about half full.

Bake at 375 degrees for 20 – 25 minutes.


One Hour Rolls

Vonda Byington

Mix together:

  • 1 cup hot water

  • 1 teaspoon salt

  • 6 tablespoons butter or shortening

  • 1 egg

  • ¼ cup sugar

Mix together:

  • 2 yeast cakes or 2 tablespoons yeast

  • ½ cup lukewarm water

When yeast is dissolved, add to the first mixture, and then add 3 ½ cups flour (or as needed).  As soon as mixed, make into rolls and let raise.  (about 20 minutes)

Bake in 400 degree oven for 15 minutes.


Bread sticks (for bread maker)

Jeni Clayton

  • 3/4 C. water

  • 1 Tablespoon. oil

  • 1 Tablespoon. sugar

  • 1/2 tsp. salt

  • 1 Tablespoon. dry milk

  • 2 1/4 C. bread flour

  • 1 tsp. yeast

Mix in order in bread maker. Use setting for dough.

Roll out onto a cookie sheet, melt 1/2 cube butter, spread on top of dough.

Sprinkle parmesan cheese and mozzarella cheese on top Bake at 425 for 10-12 minutes.


Feather Whole Wheat Rolls

Connie Ritter

  • 7-8 Cups Whole Wheat Flour

  • 1-2 Cups White Flour

  • 2-3 Tbsp. Yeast

  • ½ Cup Powdered milk, optional

  • 3 Cups Warm Water

  • 2/3 Cup Oil

  • ½ Cup Honey or Sugar

  • 4 Large Eggs

  • 4 tsp. Salt

Mix 5 cups flour, yeast and powdered milk in a large mixer bowl.  Add water, oil and honey or sugar.  Mix well for 1-2 minutes.  Turn off mixer, cover bowl, and let dough sponge for 10 minutes.  Add eggs and salt.  Turn on mixer.  Add remaining flour, 1 cup at a time, until dough begins to clean the sides of the bowl.  Knead for 5-6 minutes.  Dough should be very soft and manageable.  Stiff dough produces heavy, dry rolls.  If dough stiffens while mixing, drizzle a little warm water over dough as it kneads.  Dough may be used immediately or covered and stored in the refrigerator for several days.


Lightly oil hands and countertop if needed.  Shape immediately into rolls.  Let rise until very light.  Don’t over-bake.  Bake at 350° for 18-20 minutes.  Rolls are ready for dinner in just 60 minutes.



Mabel Martineau

  • 2 cups flour

  • 1 tablespoon baking powder

  • 1 cup sweet milk

  • 1 egg well beaten

Sift dry ingredients, add milk and egg.  Drop from a spoon into soup just stopped boiling.  Boil 15 to 20 minutes.


Baking Powder Biscuits

Alisa Green

  • 2 cups flour

  • 1 teaspoon salt

  • 3 teaspoons baking powder

  • 1 tablespoon sugar

  • 1/3 cup shortening

  • ¾  cup milk

Mix dry ingredients together stir well.  Add the shortening and cut in with fingers until the mixture resembles corn meal.  Pour in the milk all at once stir until just blended.  Pour out on floured surface and kneed lightly.  (Do not overwork or biscuits will be heavy when they are baked)  Form into a ball and flatten with rolling pin to about ½ inch thick.  Cut with round cookie cutter and bake in 400 degree oven for 10 to 12 minutes or until light golden brown.  Serve with butter and your favorite jam or bacon or sausage gravy.


Easy Pull-Aparts

Vonda Byington

  • 20 Frozen White Rolls

  • 1 cube butter

  • ¾ cup honey

  • 1 cup walnuts

  • 1 package non-instant butterscotch pudding mix


Spray Pam around a bundt pan.  Place frozen, unthawed rolls in pan.  Melt butter, stir in honey.  Sprinkle the pudding mix and nuts over tops of frozen rolls and then pour butter and honey mixture over that.  Cover with wax paper and let sit on countertop overnight.  Bake at 325 degrees for 35 to 40 minutes.  Messy but good!


Corn Bread

Vonda Byington

This recipe is like Marie Callendars

  • 2 eggs

  • 1 cup sugar

  • 2 cups buttermilk

  • 2 cups flour

  • 1 cup cornmeal

  • 1 teaspoon salt

  • 2 teaspoons soda

  • 1 cup oil

Mix eggs, sugar, and buttermilk together.  Add flour, cornmeal, salt, soda, and oil.  Bake in a 9x13-inch baking pan at 400 degrees for about 15 minutes.


Sharon’s Glazed Spudnuts

Connie Ritter for Sharon Linville

·         3 Cup Milk

·         ½ Cup Margarine

·         3 beaten Eggs

·         ½ Cup Sugar

·         2 tsp. Salt

·         2 Tbsp. Yeast in 1/3 Cup Water

·         1 Cup Mashed Potatoes

·         8-10 Cups Flour

·         2 tsp. Baking Powder

Scald milk, add margarine, sugar and salt.  Let cool.  Dissolve yeast in warm water.  Add potatoes, beaten eggs and yeast.  Put baking powder into first sifter of flour and add to liquid mixture.  Beat well.  Add enough flour to make a soft dough.  Let rise.  Roll out 1/2 inch think.  Cut with donut cutter and let rise again.  Fry in hot oil at 350 degrees.  Glaze while still warm with a glaze made with powdered sugar, water and flavoring.  Makes about 5 dozen donuts.


Whole Wheat Cinnamon Rolls

Connie Ritter for Alice Byington

·         2 Tbsp. Yeast

·         ½ Cup Warm Water

·         ½ Cup Sugar

·         2 Well-beaten Eggs

·         1 ½ Cup Warm Water

·         1/3 Cup Butter

·         2 tsp. Salt

·         1 tsp. Cardamom

·         ½ to 2/3 cup powdered milk

·         4 ½ Cups Whole Wheat Flour


Dissolve yeast in ½ cup warm water and ½ cup sugar.  Combine with next 6 ingredients.  Add flour and mix together to make a soft dough.  Let raise 2 or 3 times.  Roll out and sprinkle with sugar and cinnamon.  Roll up as for a jelly roll. Cut into 1 inch slices.  Let raise.  Fry in hot oil until brown.  Drain and glaze.


·         1 Cup Powdered Sugar

·         1 tsp. Maple Flavoring,

·         Hot Water to make a thin icing.


Cinnamon Rolls and Doughnuts

Connie Ritter for Alice Byington

·         1 Cup Sugar

·         1 Cup Scalded Milk

·         1 Cup Hot Mashed Potatoes

·         ½ Cup Margarine

·         ½ tsp. Salt

·         1 Tbsp. Lemon Extract

·         1 Tbsp. Yeast dissolved in ¾ Cup Warm Water

·         Flour

Cream margarine and sugar.  Add eggs, potatoes, milk and yeast mixture.  Add salt and enough flour to make a soft dough.  Let raise and mix down twice.  Roll thin, spread with butter and cinnamon.  Add a few raisins if desired.  Slice 1 inch slices and put into greased pans.  Let raise again.  Bake 20-25 minutes.  When cool ice with powdered sugar frosting.


Mom’s Velvet Banana Bread

Alice Byington

·         5 Large Ripe Bananas

·         4 Eggs – well beaten

·         1 Cup Margarine

·         2 Cup Sugar

·         4 Cup Flour

·         2 tsp. Soda

·         1 tsp. Salt

·         1 Cup Chopped Walnuts


Beat bananas until liquid.  Combine with eggs and set aside.  Cream sugar and margarine.  Add banana mixture.  Add sifted dry ingredients.  Stir until smooth.  Fold in nuts.  Pour into 2 well greased and floured loaf pans.  Bake at 350 degrees for 45-50 minutes or until tests done.      (If desired, sprinkle heavily with a sugar and cinnamon mixture before baking.)


Everyone’s Favorite Muffins

Connie Ritter

·         2 Cups Whole Wheat Flour

·         1 Tbsp. Baking Powder

·         ½ tsp. Salt

·         ¼ Cup honey or Sugar

·         1 Egg

·         1 Cup Milk

·         ¼ Cup Oil


Mix dry ingredients.  Combine remaining ingredients in blender.  Pour into dry ingredients.  Stir only until combined; longer mixing makes muffins tough.  Fill nonstick muffin pans 2/3 full.  Bake at 400° for 12-15 minutes.


Blueberry Muffins: Prepare as directed above, increasing honey or sugar to 1/3 – ½ cup, depending on sweetness of berries.  Fold in 1cup blueberries just before spooning into tins.

Raisin, Nut, or Date Muffins: Prepare as directed, adding 1/3 to ½ cup raisins, buts, or dates to dry ingredients.


Apple-Raisin Muffins

Connie Ritter

·         1 Cup Whole Wheat Flour

·         1 Cup Oatmeal

·         1 Tbsp. Baking Powder

·         ½ tsp. Soda

·         ½ tsp. Salt

·         1 tsp. Cinnamon

·         1 Tbsp. Grated Fresh Orange Peel

·         1/3 Cup Chopped Nuts, optional

·         ¼ Cup Sugar or Honey

·         1 Cup Milk

·         1 Egg

·         2 Tbsp. Oil

·         1 Apple, cored and cut into Fourths (1/2 Cup)

·         1/3 Cup raisins


Mix flour, oats, baking powder, soda, salt, cinnamon, orange peel, nuts, and sugar.  In blender combine milk, egg, oil, apple, and raisins.  Pulse to mix and finely chop apple and raisins.  Add to dry ingredients, and stir just until moistened.  Fill nonstick muffin tins 2/3 full. Bake at 400° for 12 to 14 minutes.


Optional: Decrease milk to ¾ cup and use ½ cup applesauce in place of fresh apple if desired.


Gingerbread Muffins

Connie Ritter

·         1 ¼ Cups Whole Wheat Flour

·         ¼ tsp. Salt

·         ¾ tsp. Soda

·         ½ tsp. Cinnamon

·         ½ tsp. Ginger

·         1/8 tsp. Nutmeg

·         1 Tbsp. Sugar

·         1/3 Cup Chopped Nuts, optional

·         1 Egg

·         ¼ Cup oil

·         1/3 Cup light molasses

·         ½ Cup Buttermilk


Mix dry ingredients, including nuts.  In blender combine egg, oil, molasses, and buttermilk.  Blend on low speed until mixed.  Pour into dry ingredients, and stir only until combined.  Fill nonstick muffin pans 2/3 full.  Bake at 400° for 12-14 minutes.


Blender Pancakes

Connie Ritter

·         1 ¼ Cups Water

·         1 Cup whole Wheat Kernels

·         ¼ cup Dry Milk, optional

·         1 Egg

·         2 Tbsp. Butter or Oil

·         1 Tbsp. Honey or Sugar

·         ¼ - ½ tsp. Salt

·         1 Tbsp. Baking Powder.

Mix water, wheat kernels, and dry milk in blender and blend on high for 3 minutes.  Add egg, butter or oil, honey, and salt.  Blend for 20 seconds.  Add baking powder.  Pulse three times, just enough to mix.  Mixture should foam up and get very light.  Cook immediately on a hot nonstick griddle.  Batter also makes delicious waffles.  Serve with syrup, applesauce, or other fruit.


My Favorite Blender Pancakes

Connie Ritter

·         1 Cup Whole Wheat Kernels

·         1 Cup Soy Milk

·         2 Tbsp. Applesauce

·         2 Eggs

·         ½ tsp. Salt

·         4 tsp. Baking Powder

·         1 Tbsp. Sugar

Put wheat and milk in blender; blend until smooth.  Add rest of ingredients.  Blend.  Pour about ½ cup of batter onto a nonstick griddle that has been preheated over medium heat.  Cook until bubbles have formed on top.  Turn.  Serve with syrup, applesauce, or other fruit.


Cloud Biscuits

Vonda Byington

  • 2 cups sifted flour

  • 1 tablespoon sugar

  • 4 teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup shortening or margarine

  • 1 beaten egg

  • 2/3 cup milk

Sift dry ingredients.  Cut in shortening until mixture resembles coarse crumbs.  Combine egg and milk and add to flour mixture all at once.  Stir until dough follows fork around bowl.  Turn out on lightly floured surface.  Knead gently 20 strokes.  Roll out to ¾ inch thick.  Dip 2” cookie cutter in flour and cut.  Place on lightly oiled cookie sheet. 

Bake at 450 degrees for 10 minutes.

Makes approximately 2 dozen.


Light as a Feather Biscuits

Vonda Byington

  • 5 cups flour, sifted

  • 3 teaspoons baking powder

  • 1 teaspoon salt

  • 1 teaspoon soda

  • ¼ cup sugar

  • 1 cup shortening

  • 1 tablespoon yeast

  • 3 tablespoons warm water

  • 2 cups buttermilk

Sift dry ingredients, cut in shortening;

dissolve yeast in the warm water.

Add to the buttermilk.  Stir in to dry mixture and mix well.  Turn onto lightly floured board; add a little more flour if needed.  Roll, cut, dip in belted butter.  Fold as for parker house rolls.

Use amount needed.  Store remainder in tightly covered container and place in refrigerator.  Keeps well up to one month.


Quick and Easy Scones

Vonda Byington and Aunt Wanda Byington

  • 1 package yeast (1 tablespoon) dissolved in ½ cup warm water

  • 2 tablespoons sugar

  • 1 tablespoon liquid shortening

  • ¾ cup milk

  • 1 teaspoon salt

  • 2 ½ cups flour

Mix all together and let rise ½ hour.

Roll on floured board ½ inch thick, then cut and fry.  Diamond shape scones are fun.  These puff up really good.



Vonda Byington

  • Scald 4 cups milk.  Cool to lukewarm and add:

  • 1 scant cup sugar

  • 1 cube margarine or butter

  • Dissolve:

  • ½ teaspoon sugar

  • ½ cup warm water

  • 1 heaping teaspoon baking powder

  • 1 scant teaspoon salt

Add enough flour to make a workable dough.  Rollout and cut in squares.  Deep fat fry.  Dough will keep 1 week in the refrigerator if covered well.

Refrigerator Rolls

Alice Byington

  • 1 cup scalded milk

  • 2 teaspoons salt

  • ½ cup shortening

  • 3 to 6 tablespoons sugar

  • 3 eggs

  • 3 ¼ cups whole wheat flour

  • 1 yeast cake (1 tablespoon)

Put dough in refrigerator 12 hours or longer and use as needed.  Makes delicious cinnamon rolls.  Rolls will raise in about 1 hour in hot weather.  2 hours in cold weather.


Sour Dough Pancakes

Alice Byington

Pour the starter in a large bowl. 

  • Add 2 cups milk and then add

  • 2 cups flour. 

Beat well and let set over night.

In the morning take out a cupful and set aside in refrigerator. 

To the rest add

  • 2 eggs

  • 2 tablespoons sugar

  • 1 teaspoon soda

  • 2 teaspoons baking powder

  • 1 teaspoon salt

Beat until smooth and bake on an un-greased griddle.


Buttermilk Hot Cakes

Alice Byington

  • 2 cups buttermilk

  • 1 ½ cups flour

  • 2 tablespoons salad oil

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 2 teaspoons soda

  • 2 eggs

Put all together in bowl and beat well. 


Cheese Biscuits

Alisa Green

  • 1 lb. cheese, grated

  • 1 lb. plain flour

  • 1 lb. butter

  • 1 tbsp. sugar

  • 1 tsp. salt

  • Cayenne pepper to taste


Cream butter and cheese together.  Work in flour sifted with sugar, salt, and cayenne pepper.  Bake in hot oven about 400 degrees. 


Soft Pretzels

Roma Christensen

  • 1 pkg. yeast

  • 1 1/2 c. warm water

  • 3 tbsp. sugar

  • 1 tsp. salt

  • 4 c. flour

  • 1 egg


Mix yeast, water, sugar and salt in a bowl.  Stir in flour, mix well.  Place dough on table, knead until smooth (make shapes).  Brush with beaten egg and sprinkle with kosher salt.  Bake 12 to 15 minutes at 425 degrees on baking sheet or on Reynolds wrap. 


Rice Krispie Treats

Jenny Baxter

  • 1 lg. box of Rice Krispies or Cocoa Krispies

  • 3 lg. bags of marshmallows

  • 1/2 lb. of butter


Melt butter and marshmallows together over low heat.  Fold into Rice Krispies.  Then push into greased pan and let cool.  Cut into 2 inch squares. 


Pumpkin Bread or Muffins

Alisa Green

  • 3 1/2 c. flour

  • 2 tsp. cinnamon

  • 1 tsp.  nutmeg

  • 1 tsp. salt

  • 2 c. sweet potatoes, mashed

  • 4 eggs

  • 1 c. oil, vegetable

  • 2 tsp. baking soda

  • 1/2 tsp. cloves

  • 1/2 tsp. all spice

  • 3 c. sugar

  • 2/3 c. water

  • 1 c. nuts or raisins


Preheat oven to 350 degrees.  Combine all dry ingredients.  Mix all liquid ingredients.  Combine together just until moist.  Bake bread about 1 hour, muffins 20 to 30 minutes.


Muffins (Basic Recipe)

Alisa Green

  • 1 egg

  • 1 c. of milk

  • 1/4 c. vegetable oil


  • 2 c. flour

  • 1/4 c. sugar

  • 3 tsp. baking powder

  • 1 tsp. salt


Add to liquid ingredients.  Stir just until flour is moistened.  Batter should be lumpy.  Fill muffin tins 2/3 full.  Bake 20 to 25 minutes at 400 degrees.  Blueberry muffins:  use muffin recipe and add 1 cup of well drained blueberries, canned or frozen.  Surprise muffins:  follow same recipe and fill muffin tins half full of batter.  Add favorite jam or jelly.  Add more batter on top.  Bake 20 minutes at 400 degrees.  Apple muffins:   use muffin recipe and add 1 cup raw un-pared chopped apples and (1/2 to 3/4 teaspoon cinnamon added to dough) sprinkle top with mixture 1/3 cup brown sugar, 1/3 cup chopped nuts, 1/2 teaspoon cinnamon before baking.  Bake same as above.