Butterscotch/Penache Frosting

By: Lesa Stevens

¼ c. butter
⅛ t. salt
½ c. brown sugar
⅓ c. light cream or evaporated milk
2 c. approximately powdered sugar
½ t. vanilla

Directions:
Combine, stir and heat the butter, salt, brown sugar and light cream or evaporated milk in double boiler until it's smooth. Cool it slightly then beat in the powdered sugar and vanilla.
Great for cinnamon rolls.

Linnea’s Cream Cheese Frosting

By: Linnea Stevens

1 (4 oz.) pkg. cream cheese, softened
1 cube butter, softened
1 lb. powdered sugar
2 t. vanilla

Directions:
In a bowl, cream the butter and cream cheese together. Add in the powdered sugar and vanilla. Spread it generously on a cake.

Ann’s Cream Cheese Frosting

By: Ann Sanchez

1 (8 oz.) pkg. cream cheese, softened
2 T. butter, softened
½ t. almond flavoring
½ t. vanilla
1 lb. powdered sugar

Directions:
Mix all of the ingredients together until it's smooth. Spread it on a cake.

Zucchini Nut Bread

By: Nancy Davis

3 eggs, beaten
1 c. oil
2 c. sugar
2 c. raw, grated and packed zucchini
2 c. flour
2 t. baking soda
3 t. cinnamon
1 t. salt
¼ t. black pepper
3 t. vanilla
1 c. nuts, chopped

Directions:
In a bowl mix the eggs, oil, sugar and grated zucchini together. In a separate bowl sift together the flour, baking soda, cinnamon, salt and pepper. Add the wet mixture to the dry mixture and stir it well. Add in the vanilla and nuts. Pour it into greased and floured bread loaf pans; two 5″ x 9″ pans or five small 3″ x 6″ bread loaf pans.
Bake at 375° for 45 - 60 minutes.
While hot, sift powdered sugar over top.

Servings:
Makes 2 loaves 5″ x 9″

Note:
This may also be baked as a cake and iced by pouring the batter into a 9″ x 13″ cake pan.
Bake it at 375° for 1 hour.

Zucchini Bread

By: Jeannie Kuhn

Bread Ingredients:
3 eggs, beaten until foamy
1 c. oil
1 ½ t. lemon extract
1 t. cinnamon
1 t. baking soda
2 c. zucchini, grated
½ t. cloves
2 T. lemon rind
1 c. nuts, chopped
2 c. sugar
1½ t. vanilla
1½ t. butter extract
1 t. salt
¼ t. baking powder
3 c. flour, sifted
¼ t. nutmeg
3 T. lemon juice

Directions Ingredients:
Mix all of the ingredients together and pour the batter into 2 greased and floured bread loaf pans.
Bake at 350° for 1 hour, or until fully done.
Put the following glaze on top of the loafs while they are still warm.

Glaze Ingredients:
¾ c. sugar
½ t. vanilla
½ t. butter extract
¼ c. lemonade
½ t. almond extract

Glaze Directions:
Mix all of the ingredients together and pour it on top of the cooked bread loaves.

Servings:
Makes 2 loaves.

Whole Wheat Bread

By: Linnea Stevens

¼ c. wheat gluten
2 T. yeast
6 - 7 c. whole wheat flour
½ c. brown sugar
2¾ c. warm water
¼ c. oil
1 T. salt

Directions:
In a large bowl or a mixer combine the wheat gluten, yeast and 3 cups of the whole wheat flour together. In a separate bowl combine the brown sugar, water, oil and slat together. Then add the sugar mixture to the flour mixture and beat it for 1 - 2 minutes in a mixer machine. Remove the beaters and mix it by hand or use the dough hooks in a mixer machine, add more flour as needed until the dough is a moderately stiff dough and leaves the sides of the mixer bowl clean; it takes about 3 - 4 cups more of flour; then knead the dough for about 5 minutes. Let it rise until it has double is size then divide it in half and shape it into loaves. Put them in greased bread loaf pans and let them rise until they doubled in size.
Bake at 375° for 35 minutes.

Servings:
Makes 2 loafs.

White Bread

By: Marie King

5 c. hot water
3 T. yeast
1 T. salt
⅔ c. oil
⅔ c. honey or sugar
8 - 10 c. flour

Directions:
Add the water and yeast together in a mixers mixing bowl. Add in the salt, oil and honey or sugar. Mix it; then add the flour one cup at the time while mixing. Keep adding the flour until the dough leaves the sides of the mixing bowl clean. Put a lid on the mixer and knead in the mixing machine for about 7 minutes. Let the dough rise until it has doubled in size. Lightly oil the counter surface and kneed and shape the dough into loaves. Oil the bread pans and place the dough in the pans, turning the loaves over in a pan until it's covered with oil. Let loaves rise until the have doubled in size.
Bake at 350° for 30 - 35 minutes.

Servings:
Makes 5 - 6 loaves

Whole Wheat Muffins

By: Ann Sanchez

1 c. flour
4 t. baking powder
½ t. salt
½ c. brown sugar
1 c. whole wheat flour
2 eggs, beaten
1 c. milk
⅓ c. shortening, melted
½ c. nuts, chopped

Directions:
Sift the flour, baking powder and salt together. Add in the brown sugar and whole wheat flour and blend it well. In a separate bowl combine the eggs, milk and shortening together then lightly mix them into the dry ingredients until just moistened. Stir in the nuts. Spoon the batter into a greased muffin tin.
Bake at 425° for 15 minutes.

Servings:
Makes 12 large muffins

Extremely Light Waffles

By: Linnea Stevens

1 c. whole wheat flour, sifted
3 t. baking powder
½ t. salt
2 t. sugar
2 eggs, separated
1¼ c. milk
¼ c. oil

Directions:
Sift together the flour, baking powder, salt and sugar 3 times. Add the egg yolks and milk gradually, beating it with an electric mixer on low speed. Add the oil. The batter will be very thin. Beat the batter hard for 2 minutes. Beat the egg whites then fold them into the batter. Bake in hot waffle iron.

Note:
You may add ½ t. soda and substitute the milk with buttermilk to make a richer waffle.

Soft Bread Sticks

By: Desireé Johnson

Dough Ingredients:
1½ c. warm water
1 T. yeast
2 T. sugar
3 c. flour
½ t. salt
1 stick butter or margarine, melted

Topping Options:
parmesan cheese
course salt
sesame seeds
garlic salt
ranch seasoning

Directions:
In a large bowl mix the water, yeast and sugar together. In a separate bowl combine the flour and salt. Add the flour mixture to the yeast mixture. Knead the dough. Roll it out to ½″ thickness. Cut the dough into 4″ x 1″ strips. On a large cookie sheet spread out the melted butter. Place the dough strips on the cookie sheet and turn them over in the butter so it coats all of the sides. Top the dough strips with your choice of topping(s). Let the dough strips rise for about 15 - 30 minutes.
Bake at 375° for 20 - 25 minutes.

Raisin Bran Muffins

By: Lesa Stevens

5⅓ c. buttermilk
5 eggs, beaten
4 c. sugar
1⅓ c. melted margarine, or oil
6⅔ c. flour
6 t. baking soda
2 t. salt
1 (20 oz.) box raisin brand

Directions:
Mix all of the ingredients together in a large bowl. Grease a muffin pan and fill each cup ⅔ full with the batter.
Bake at 400° for 12 - 15 minutes.

Note:
"Batter stores great in fridge for a couple of weeks."

Jeanie’s Poppy Seed Bread

By: Jeannie Kuhn

Bread Ingredients:
1½ c. milk
3 eggs
1⅛ c. oil
1½ t. vanilla extract
1½ t. almond extract
1½ T. butter extract
1½ T. poppy seeds
2½ c. sugar
3 c. flour
1½ t. salt
½ t. baking powder

Bread Directions:
Mix all of the ingredients together and beat it for 2 minutes. Pour it into 2 greased and floured bread loaf pans.
Bake at 350° for 50 - 60 minutes.
Let them cool in the bread loaf pans for 10 minutes. Remove loaves from the pans and top with the following glaze while the loafs are still warm.

Glaze Ingredients:
½ t. vanilla
¼ c. orange juice
½ t. almond extract
½ t. butter extract
¾ c. sugar

Glaze Directions:
Mix all of the ingredients together then pour it over the top of the the warm poppy seed bread loaves.

Servings:
Makes 2 loafs.

Nancy’s Poppy Seed Bread

By: Nancy Davis

Bread Ingredients:
3 eggs
1½ t. butter extract
1½ c. oil
2½ c. sugar
1½ t. salt
1½ t. poppy seeds
1½ t. almond extract
1½ t. vanilla extract
1½ c. milk
3 c. flour
1½ t. baking powder

Bread Directions:
Mix all of the ingredients together. Pour it into 2 greased and floured bread loaf pans.
Bake at 350° for 30 - 40 minutes.

Glaze Ingredients:
1 c. powdered sugar
½ t. almond extract
¼ c. orange juice
1 ½ t. butter extract

Glaze Directions:
Mix all of the ingredients together and brush it on top of the bread while it’s still hot. Let it set.

Servings:
Makes 2 loafs.

Nancy’s Pancakes

By: Nancy Davis

1 c. milk
1 egg
2 T. oil
1 T. sugar
1 T. baking powder
1 t. salt
1¼ c. flour

Directions:
Beat all of the ingredients together with mixer. Cook about ¼ - ⅓ cup of the batter  on a hot griddle.

Gary’s Pancakes

By: Gary King

1¼ c. flour
2 T. sugar
2 t. baking powder
1 t. salt
1 egg, beaten
1 c. milk
1 T. oil

Directions:
Mix together the flour, sugar, baking powder and salt in a bowl. In a separate bowl combine the egg, milk and oil. Add the wet mixture all at once to the dry mixture. Stir it until it's blended but still a little lumpy. Cook about ¼ - ⅓ cup of the batter on a hot griddle or skillet. When a lot of bubbles have risen and popped on the doughy side and edges aren’t very doughy anymore flip the pancake and cook the other side until it's golden brown.

Servings:
Makes about 8 - 4″ pancakes

Homemade Waffles

By: Melanie King

1⅓ c. flour
½ t. salt
2 t. baking powder
2 eggs
1 t. sugar
¼ c. butter or margarine, melted
1 c. milk

Directions:
Mix together the flour, salt and baking powder in a bowl. In a separate mixing bowl beat the eggs yolks; then add the sugar and butter and mix it well. Add the milk alternately with the dry ingredients into the egg mixture. Fold in the stiffly beaten egg whites.
Bake in hot a waffle iron.

Gooey Rolls

By: Lesa Stevens

2 cube butter, melted
½ c. brown sugar
1½ t. cinnamon
2 T. milk
pecans, chopped
16 - 18 frozen rolls
½ pkg. non-instant butterscotch pudding mix

Directions:
In a bowl mix the butter, brown sugar, cinnamon and milk together and set it aside. In bunt cake pan sprinkle the chopped pecans on the bottom, then drop in 16 - 18 frozen rolls. Sprinkle ½ a package of non-instant butterscotch pudding mix over the top. Then pour the butter sugar mixture over the top. Let it rise in the oven over night.
Bake at 375° for 25 - 30 minutes.

Giant Popovers

By: Nancy Davis

6 eggs, beaten
2 c. milk
6 T. butter, melted
2 c. flour
1 t. salt

Directions:
Beat the eggs then beat in the milk and butter. Beat in the flour and salt. Fill greased glass custard cups ½ full.
Bake at 375° for 1 hour. Poke a hole in each one, then bake for 10 minutes more.
Serve with honey butter.

German Pancakes

By: Jessica Ashton

6 T. butter, melted
1 c. milk
½ t. salt
6 eggs
1 c. flour

Directions:
Melt the butter in the oven in a 9″ x 13″ pan. Mix all of the ingredients together and the pour mixture into the pan with the melted butter.
Bake at 400° for 20 minutes, or until the corners and sides rise and turn golden brown. (The middle will remain flat).
Cut up into squares and serve topped with syrup or honey-butter.

Fondue Bread

By: Ann Sanchez

3½ t. sugar

2 t. salt

2 T. yeast

4 c. flour

½ c. butter or margarine

1 c. milk

2 eggs

2 lbs. muenster cheese, shredded

2 t. almonds, sliced and blanched

Directions:

Combine together the sugar, salt, yeast, and 1 cup of the flour. In a pan heat the butter and milk until they are very warm. With mixer on low, gradually beat the wet mixture into the dry mixture until just mixed, then increase speed and beat it for 2 minutes occasionally scraping the sides of the bowl. Beat in about 1 cup of the flour or just enough to make it a thick batter. Continue to beat the mixture, and add enough flour to make it a soft dough. Turn the dough onto a lightly floured surface and knead it until it's smooth and elastic; it takes about 10 minutes, add more flour while kneading if needed. Shape the dough into a ball, put it into a bowl, cover it and let the dough rest for 15 minutes. Reserve 1 egg white. In large bowl, combine the remaining eggs with the cheese and set it aside. Grease a 9″ round cake pan. On a lightly floured surface, with a lightly floured rolling pin, roll the dough into 6″ x 24″ rectangles. Lengthwise, along the center of the dough, shape the egg cheese mixture into a cylinder. Fold the dough over the filling making about a 1″ overlap. Pinch the seam to seal it. Place the filled rolled dough seam side down in the cake pan, making it a "ring" and overlapping the ends by about 1". Pinch the 2 ends together to seal them. Cover it with a towel and let it rest in warm place for 10 minutes. Brush the loaf with the reserved egg white. 

Bake at 375^° for 1 hour, or until golden brown. 

Danish Tea Rings

By: Linnea Stevens

Dough Ingredients:
2 c. milk, scalded
2 T. yeast
½ c. sugar
1 t. salt
4 - 6 c. flour
2 eggs
½ c. butter or oil

Dough Directions:
Scalded the milk, cool it then put it in a mixing bowl and add the yeast. Let the yeast dissolve. Then add the sugar, salt, and part of the flour and mix. Add in the eggs and beat it well. Then add the butter or oil and the remaining flour. The dough should be slightly soft. Knead and roll it into a ball. Place it in a bowl and put a little oil on top and let it rise until it has doubled in size. Punch the dough down and let it rise again.

Filling Ingredients:
1 c. flour
2 c. brown sugar
2 t. vanilla
½ c. butter
dash of salt
1 c. nuts, chopped

Filling Directions:
Crumble all of the ingredients together in a separate bowl.

Assembly Directions:
Divide the dough in half. Roll each half into a large rectangle. Spread the filling on the dough and roll it up like a jelly roll and shape it into a "ring." Cut slits in top every 3″. Let it rise until it has doubled in size.
Bake at 350° for 20 minutes, or until a deep golden brown.
While warm, drizzle it with a thin powdered sugar glaze.

Servings:
Makes 2 rings

Danish Hotcakes

By: Joe Davis

6 eggs

1 t. salt

3 c. flour

milk

Directions:

Blend the eggs, salt and flour together then add enough milk to make it a thin batter. Pour ½ cup of batter onto a hot skillet and roll it until the batter is evenly spread on surface of the pan. Cook it until the edges start to roll up. Flip it and brown the other side. Remove it from the pan and place it on a large plate. Butter, and top with your favorite toppings and roll it into a tube. 

Toppings we like: 

cinnamon and sugar

powdered sugar

syrup

fruit 

jam

Corn Bread

By: Nancy Davis

1 c. corn meal

½ t. salt

1 t. baking powder

1 c. flour

½ t. baking soda

¼ c. sugar or molasses

1 egg beaten

2 T. butter or margarine, melted

1 c. sour milk or buttermilk

Directions:

In a bowl, sift together the dry ingredients. In a separate bowl mix together the wet ingredients. Pour the wet mixture into the dry mixture all at once and blend it with no more than 25 strokes of a spoon. The mixture will not be smooth. Fill a greased muffin tin about ⅔ full or pour it into a greased 8″ x 8″ x 2″ baking dish. 

Bake at 400° bake it for 15 - 20 minutes for muffins or 20 -25 minutes for a baking dish. 

Serve hot with honey butter.

Servings:

Makes 12 muffins or 12 squares

Jeannie’s Cinnamon Rolls

By: Jeannie Kuhn

2 c. warm water

4½ T. yeast

1½ t. salt

1¼ c. sugar

1⅓ c. warm milk

12 c. flour

1½ t. lemon peel

3 eggs, beaten

¾ c. oil

2 c. butter

2 c. sugar

2 T. cinnamon

Directions:

Combine together the water, yeast, salt, sugar and milk in a bowl and let it set until it’s foamy. Mix in the flour, lemon peel, eggs and oil then knead it. Let it rise until it has doubled in size. Roll it out to ½″ thickness. In a separate bowl mix together the butter, sugar and cinnamon then spread it out on your rolled out dough. Roll up the dough and cut it into 1½″ - 2″ thick slices. Place the slices onto 2 large greased cookie sheets, leaving room between each for them to rise and not smash together, and let them rise until they have doubled in size. 

Bake at 375° for 15 - 20 minutes. 

Coconut Bread

By: Linnea Stevens

4 eggs
2 c. sugar
1 c. oil
2 t. coconut extract
1 c. buttermilk
3 c. flour
½ t. salt
½ t. baking powder
½ t. baking soda
1 c. coconut flakes

Directions:
In a bowl beat the eggs. Mix in the sugar, oil, coconut extract and buttermilk. In a separate bowl sift together the flour, salt, baking powder and baking soda. Mix the dry mixture with the wet mixture then add  the coconut flakes. Pour the batter into 2 greased bread loaf pans.
Bake at 350° for 45 minutes.

Servings:
Makes 2 loaves

Buttermilk Waffle Batter

By: Mom Ashton
From: Jessica Ashton
2 c. buttermilk
3 T. oil
2 eggs
2 t. baking powder
½ t. salt
1½ c. flour
½ t. baking soda

Directions:
Mix all of the wet ingredients together in a bowl. In a separate bowl mix ingredients the dry together. Combine the dry mixture with the wet mixture. Cook in a waffle iron.

Brown Sugar Muffins

By: Ann Sanchez

1 c. brown sugar, packed
½ c. margarine
1 egg, beaten
2 c. flour
1 t. baking soda
½ t. salt
1 c. milk
½ c. nuts, chopped

Directions:
Cream together the brown sugar and margarine. Mix in the eggs. In a separate bowl combine the flour, baking soda and salt. Add the flour mixture alternating with the milk to the sugar-egg mixture. Fold in the nuts. Fill greased muffin tins about ⅔ full.
Bake at 375° for 20 minutes.

Servings:
Makes 1½ dozen

Basic Waffles

By: Gary King

1¾ c. flour

1 T. baking powder

½ t. salt

1¾ c. milk

½ c. oil

2 eggs

Directions:

In a large bowl mix together the flour, baking powder and salt. In a separate smaller bowl mix together the milk, oil and eggs. Mix the wet mixture in with the dry mixture. Cook in a waffle iron.

Servings:

Makes 3 - 9″ waffles

Basic Muffins "Surprise"

"This recipe is basically the same thing as the "Basic Muffin" recipe. It just has a twist to it of a filling in the middle of the muffin."

By: Desiree Johnson

1¾ c. flour
¼ c. sugar
2 t. baking powder
½ t. salt
1 egg, beaten
¾ c. milk
⅓ c. oil

Fillings:

jam, any flavor (1 T. per muffin)
cheese (¾" cube per muffin)

Directions:
In large bowl stir together the flour, sugar, baking powder and salt. In a separate bowl mix the egg, milk and oil together. Add the wet mixture add to the dry mixture. Stir the batter until  it’s blended but still a little lumpy. Grease a muffin tin or fill a muffin tin with cup cake cup liners and fill them about ⅓ full then add your filling of choice, then put more batter in the cup until it's about ¾ full.
Bake at 375° for 20 - 25 minutes, or until golden brown.

Servings:
Makes 12

Raspberry jam filled muffin with a powdered sugar glaze on top.

Raspberry jam filled muffin.

Cheddar cheese filled muffin.

Basic Muffins

By: Gary King

1¾ c. flour
¼ c. sugar
2 t. baking powder
½ t. salt
1 egg, beaten
¾ c. milk
⅓ c. oil

Directions:
In large bowl stir together the flour, sugar, baking powder and salt. In a separate bowl mix the egg, milk and oil together. Add the wet mixture add to the dry mixture. Stir the batter until  it’s blended but still a little lumpy. Grease a muffin tin or fill a muffin tin with cup cake cup liners and fill them ¾ full.
Bake at 375° for 20 - 25 minutes, or until golden brown.

Servings:
Makes 10 - 12

Banana Nut Bread (Lion House)

By: Jennifer Wallace

½ c. margarine
1 c. sugar
2 eggs
1 c. bananas, mashed
¼ c. milk
1 t. lemon juice
2 c. flour
½ t. baking soda
1½ t. baking powder
¼ t. salt
½ c. nuts, chopped

Directions:
Cream the margarine and sugar together. Add the eggs and beat. Mix in the bananas, milk, and lemon juice. Sift in the flour, baking soda, baking powder and salt. Then add in the nuts.
Bake at 350° for 1 hour, in a well greased bread loaf pan.

Servings:
Makes 1 loaf