Orange Swirls

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 Orange Swirls
Course Bread
Prep Time 00:20 minutes
Cook Time 00:20 minutes
Servings
6
Ingredients
  • 1/2 cup sugar
  • 1/4 cup butter or margarine
  • 1/2 cup orange juice
  • 2 teaspoon grated orange peel
  • 2 cup enriched flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon Salt
  • 1/4 cup shortening
  • 3/4 cup Milk
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
Course Bread
Prep Time 00:20 minutes
Cook Time 00:20 minutes
Servings
6
Ingredients
  • 1/2 cup sugar
  • 1/4 cup butter or margarine
  • 1/2 cup orange juice
  • 2 teaspoon grated orange peel
  • 2 cup enriched flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon Salt
  • 1/4 cup shortening
  • 3/4 cup Milk
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
Instructions
  1. Combine ½ cup sugar, butter, orange juice and peel.
  2. Simmer 2 minutes.
  3. Spoon into bottom of 12 greased muffin cups.
  4. Sift together flour, baking powder, and salt.
  5. Cut in shortening till mixture resembles coarse meal.
  6. Turn out on a lightly floured surface.
  7. Knead gently ½ minute.
  8. Roll in rectangle ¼ inch thick.
  9. Sprinkle with ¼ cup sugar and cinnamon.
  10. Roll as for jelly roll.
  11. Cut into 12 slices.
  12. Place cut side down over orange mixture.
  13. Bake in very hot oven (450) 20 to 25 minutes.

Breakfast Buns

Print Recipe
 Breakfast Buns
Course Bread
Servings
Course Bread
Servings

Economy Pancakes

Print Recipe
 Economy Pancakes
Course Bread
Prep Time 00:00 minutes
Servings
Ingredients
  • 4 tablespoon shortening
  • 1 cup sugar
  • 2 eggs
  • 2 cup Milk
  • 6 teaspoon baking powder
  • 2 teaspoon Salt
  • 2 2/3 cup flour
Course Bread
Prep Time 00:00 minutes
Servings
Ingredients
  • 4 tablespoon shortening
  • 1 cup sugar
  • 2 eggs
  • 2 cup Milk
  • 6 teaspoon baking powder
  • 2 teaspoon Salt
  • 2 2/3 cup flour
Instructions
  1. Mix all ingredients
  2. Pour large spoon full batter on to hot griddle
  3. Cook, until edges are firm and middle, has bubbles
  4. Flip and finish cooking
Recipe Notes

Des Moines Iowa

Date Nut Bread

Print Recipe
 Date Nut Bread
Course Bread
Prep Time 00:30 minutes
Cook Time 01:00 Hour
Servings
2 Loves
Ingredients
  • 1 cup boiling coffee
  • 1 box dates chopped fine
  • 1 teaspoon soda
  • 1 cup sugar
  • 3 tablespoons butter
  • 1 egg
  • 1 1/2 cup flour
  • Dash salt
  • 1 teaspoon vanilla
  • 1 cup nuts
Course Bread
Prep Time 00:30 minutes
Cook Time 01:00 Hour
Servings
2 Loves
Ingredients
  • 1 cup boiling coffee
  • 1 box dates chopped fine
  • 1 teaspoon soda
  • 1 cup sugar
  • 3 tablespoons butter
  • 1 egg
  • 1 1/2 cup flour
  • Dash salt
  • 1 teaspoon vanilla
  • 1 cup nuts
Instructions
  1. Let coffee and soda stand on dates while mixing other ingredients
  2. Cream sugar and butter, add egg and mix.
  3. Add cooled coffee, dates, and soda.
  4. Add flour, salt, nuts, vanilla.
  5. Bake 1 hour in moderate oven 250 degrees.
Recipe Notes

Makes 2 loaves Tea at Beth Eden

Baking Powder Biscuits

Print Recipe
 Baking Powder Biscuits
Course Bread
Prep Time 15 minutes
Cook Time 00:15 minutes
Servings
Ingredients
  • 1 cup flour
  • 2.5 teaspoons baking powder
  • 1/2 teaspoon Salt
  • 1 heaping tablespoon Crisco
  • 1/4 cup Milk
  • 1/4 cup water
Course Bread
Prep Time 15 minutes
Cook Time 00:15 minutes
Servings
Ingredients
  • 1 cup flour
  • 2.5 teaspoons baking powder
  • 1/2 teaspoon Salt
  • 1 heaping tablespoon Crisco
  • 1/4 cup Milk
  • 1/4 cup water
Instructions
  1. Mix dry ingredients and sift twice.
  2. Cut in shortening with two knifes until well mixed.
  3. May not take all the liquid but enough to make a nice smooth dough.
  4. Roll to ½ inch thick.
  5. Cut and dip in oleomargarine. Put in greased pan and bake 10 – 15 minutes. Hot oven
Recipe Notes

Secret of good biscuits is to handle the dough as little as possible.

Corn Bread

Print Recipe
 Corn Bread
Course Bread
Prep Time 00:10 minutes
Cook Time 00:20 minutes
Servings
8
Ingredients
  • 1 cup cornmeal white
  • 1/2 teaspoon soda
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon Salt
  • 1 tablespoon vegetable oil
  • 1 cup buttermilk
Course Bread
Prep Time 00:10 minutes
Cook Time 00:20 minutes
Servings
8
Ingredients
  • 1 cup cornmeal white
  • 1/2 teaspoon soda
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon Salt
  • 1 tablespoon vegetable oil
  • 1 cup buttermilk
Instructions
  1. Stir together
  2. **Heat Skillet with oil and pour excess oil into batter
  3. Pour batter into hot skillet.
  4. Put in hot oven 350 degrees and bake about 20 minutes
Recipe Notes

Added note by Debbie: I saw mom always use a cast iron skillet and once the cornbread had baked, she took it out of the oven, flipped over the bread and browned the other side slightly. Always served with smothered steak and gravy. Dad always crumbled up the left over’s into a glass, poured buttermilk over it, and then ate it. Mom also used the cornbread bread in her stuffing recipe. By Lucille Spann

Cinnamon Rolls

Print Recipe
 Cinnamon Rolls
Course Bread
Prep Time 00:30 minutes
Cook Time 00:25 minutes
Passive Time 8 hours
Servings
8
Ingredients
  • 1 TBSP sugar
  • 1 package yeast Put in warm water to dissolve
  • 1/2 cup sugar
  • 1/2 cup shortening
  • 3 eggs
1 Tsp salt
  • 4 cups flour
  • 1 cup Milk
  • Handful Raisins
  • butter melted
  • cinnamon
  • sugar
Course Bread
Prep Time 00:30 minutes
Cook Time 00:25 minutes
Passive Time 8 hours
Servings
8
Ingredients
  • 1 TBSP sugar
  • 1 package yeast Put in warm water to dissolve
  • 1/2 cup sugar
  • 1/2 cup shortening
  • 3 eggs
1 Tsp salt
  • 4 cups flour
  • 1 cup Milk
  • Handful Raisins
  • butter melted
  • cinnamon
  • sugar
Instructions
  1. Make yeast mixture from
  2. 1 TBSP sugar
  3. 1 package yeast
  4. Put in warm water to dissolve
  5. 1/2 cup sugar
  6. 1/2 cup shortening
  7. 3 eggs
  8. Add to the yeast mixture
  9. 1 tsp salt
  10. 4 cups flour alternately with 1 cup milk
  11. Handful raisins in the dough.
  12. Melted Butter
  13. Cinnamon
  14. Sugar
  15. Make at night and let rise.
  16. Roll out and spread with melted butter, sprinkle with cinnamon and sugar.
  17. Roll the dough up. Place on round pan and seal ends.
  18. Use scissors, dipped in warm water and snip the dough about 3/4 through. With fingers gently pull the cut pieces outward.
  19. Let Rise about 1 hour.
  20. Bake 350 until brown
  21. Spread with the powdered sugar icing.
Recipe Notes

By Hazel Howell

Caramel Pecan Rolls

Print Recipe
 Caramel Pecan Rolls
Freshly baked pecan and caramel sticky buns
Course Bread
Prep Time 20 minutes
Cook Time 20 minutes
Servings
12 Rolls
Ingredients
  • 1/4 cup warm water
  • 1 pkg active dry yeast
  • 1/4 cup lukewarm milk
  • 1 3/4 - 2 cup sifted flour
  • 2 Tablespoons sugar
  • 3/4 tsp Salt
  • 2 Tablespoons shortening
  • 1 egg
Course Bread
Prep Time 20 minutes
Cook Time 20 minutes
Servings
12 Rolls
Ingredients
  • 1/4 cup warm water
  • 1 pkg active dry yeast
  • 1/4 cup lukewarm milk
  • 1 3/4 - 2 cup sifted flour
  • 2 Tablespoons sugar
  • 3/4 tsp Salt
  • 2 Tablespoons shortening
  • 1 egg
Instructions
  1. Soak yeast in warm water 5 minutes
  2. Pour milk over sugar and salt in bowl
  3. Beat in shortening, egg, ½ cup flour and softened yeast
  4. Cover with waxed paper and let rise in warm place (80 – 85 degrees) 15 minutes
  5. Mix together ¼ cup melted butter, ½ cup brown sugar, 1 T water, and spread evenly over the bottom of an 8 inch round pan
  6. Arrange 1/3 cup pecans on top of sugar mixture.
  7. Stir remaining flour into roll dough
  8. Turn over onto lightly floured board, knead gently
  9. Roll out into a 9 x 12-inch oblong pan
  10. Spread with soft butter and sprinkle with brown sugar. Roll up lengthwise and seal edges. Cut into 12 one inch rolls
  11. Arrange in 8-inch pan – let rise 20 minutes
  12. Bake at 400 degrees for 18 – 20 minutes

Raisin Bran Muffins

Print Recipe
 Raisin Bran Muffins
Course Bread
Prep Time 20 minutes
Cook Time 20:00 minutes
Servings
8 Servings
Ingredients
  • 2 tablespoon shortening
  • 1/4 cup sugar
  • 1 egg
  • 1 cup buttermilk
  • 1 cup Raisin Bran
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp soda
  • 1/2 tsp Salt
Course Bread
Prep Time 20 minutes
Cook Time 20:00 minutes
Servings
8 Servings
Ingredients
  • 2 tablespoon shortening
  • 1/4 cup sugar
  • 1 egg
  • 1 cup buttermilk
  • 1 cup Raisin Bran
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp soda
  • 1/2 tsp Salt
Instructions
  1. Cream shortening, sugar, and egg
  2. Add Bran, buttermilk, and let soak.
  3. Sift dry ingredients and stir only until flour disappears
  4. Bake at 400 degrees 20 to 25 minutes

All-Bran Muffins

Print Recipe
 All Bran Muffins
Course Bread
Prep Time 30 Minutes
Cook Time 25:00 minutes
Passive Time 30 Minutes
Servings
12 Muffins
Ingredients
  • 2 Tablespoons shortening
  • 1/4 cup sugar
  • 1 each egg well beaten
  • 1 cup sour milk
  • 1 cup Kellogg’s All-Bran
  • 1 cup flour
  • 1 teaspoon soda
  • 1/8 teaspoon Salt
Course Bread
Prep Time 30 Minutes
Cook Time 25:00 minutes
Passive Time 30 Minutes
Servings
12 Muffins
Ingredients
  • 2 Tablespoons shortening
  • 1/4 cup sugar
  • 1 each egg well beaten
  • 1 cup sour milk
  • 1 cup Kellogg’s All-Bran
  • 1 cup flour
  • 1 teaspoon soda
  • 1/8 teaspoon Salt
Instructions
  1. Cream shortening and sugar.
  2. Add egg
  3. Add sour milk.
  4. Add All-Bran and let soak until most of the moisture is taken up.
  5. Sift flour with baking powder, soda, and salt and then add to the first mixture, stirring only until flour disappears.
  6. Fill greased muffin tins two-thirds full and bake in a moderate oven (400 degrees) for 20 to 25 minutes
Recipe Notes

Yummy with Shrimp Salad