Zucchini Bread

Combine and beat together:
3 eggs
2 cups sugar
1 cup oil
2 cups zucchini (grated)
1 teas. vanilla
Sift together:
3 Cups flour
1 teas. salt
1 teas. soda
2 teas. cinnamon
1/4 teas. nutmeg
1/2 teas. baking powder
Add dry ingredients to egg mixture and stir well.
If desired add 1/2 cup chopped nuts
Pour into 2 well greased loaf pans (4 1/2" x 8 1/2")
Bake 1 hour at 325 (toothpick will come out clean)
Makes 2 loaves (or 8 mini loaves. Cook minis for only 40 min.)

Mashed Potato Sweet Rolls

2/3 cup margarine or shortening
1 cup milk
1 cup mashed potatoes (may use prepared instant potatoes)
2/3 to 1 cup sugar
1 teaspoon salt
2 eggs
2 tablespoons dry yeast, softened in ½ cup warm water
6 cups flour

Melt margarine. Add milk, mashed potatoes, sugar and salt in a large mixing bowl. Add eggs and softened yeast. Add flour and stir into a soft dough. Dough will be sticky. Leave in bowl and let rise until double. Divide dough in half and turn out on a heavily floured board. Knead a few times with well-floured hands until soft and pliable. No need to knead very much, just enough to get the dough to form into a soft ball. Divide dough in half. Roll each half out into a 12”x18” rectangle and shape (see variations below). Let rolls rise until double (about 30 minutes). Rolls can be shaped and left to raise overnight in the refrigerator and be baked in the morning. Cover dough with plastic wrap if they raise in the fridge. Bake in 400°F for 15-20 minutes until golden. Makes about 24-36 large rolls

Caramel Nut Rolls
Combine in a small sauce pan 1/3 cup melted margarine, ½ cup packed brown sugar, and 1 tablespoon corn syrup. Stir until smooth and sugar is dissolved. Add 2/3 to 1 cup chopped walnuts or pecans. Pour into a greased 9”x13” and 9-inch cake pan. Set aside.

Roll out ½ of dough and spread with 1/3 cup melted margarine or butter, then sprinkle with cinnamon-sugar. Roll up tightly starting with 15” side; seal ends well. Cut into 1” slices and place in prepared pan. Let rolls rise until double. Bake. Remove from oven and turn pan out onto large rectangular flat platter or clean tea towel. Let rolls cool. Makes 12-18 rolls.

Raisin and Cinnamon Rolls
Brush rolled out ½ of dough with melted margarine and sprinkle with cinnamon-sugar and ¾ cup softened raisins. (Soften raisins by covering with boiling water and let them stand for 5 minutes. Drain well before using in rolls.) Roll up tightly, starting with longest side; seal ends well. Cut into 1” slices and place in greased 9” square or round or 9”x13” pans. Cover, let rise until double Bake. Cool and glaze with icing sugar glaze (below). Makes 12-18 rolls.

Icing Sugar Glaze
Beat together 1 cup powdered sugar with 1½ tablespoons milk and ½ teaspoon vanilla. Add more milk if needed. Glaze should have the consistence of heavy cream.

Cinnamon-Sugar
Combine ½ cup sugar and 2 teaspoons cinnamon.

Orange Rolls
Beat together
6 tablespoons soft margarine or butter
½ cup sugar
1½ teaspoons fresh shredded orange peel.

Spread orange butter over rolled out dough. Roll up tightly, starting with longest side; seal ends well. Cut into 1” slices and place in greased 2 ½” diameter muffin tins OR for softer rolls use a 9” greased round or square baking pan OR 9”x13” greased pan. Cover, let rise until double. Glaze with Orange Glaze while still warm.

Orange Glaze
Mix together 1½ cups powdered or icing sugar combined with 2-3 tablespoons orange juice. Stir until smooth, and spread over warm rolls.

These rolls are easy to make and delicious!

Cinnamon Rolls

Dissolve 2 Tbs. yeast in 1/2 c. warm water and 1 Tbs. sugar.
This is the most fool-proof soft dough I have ever found.

Scald 1 c. milk
add 1/3 c. shortening
1/2 c. sugar
2 tsp. salt
2 eggs (beaten)
Let cool slightly then add yeast mixture and 4 heaping cups flour. Can be stored in refrigerator overnight if desired.

Let rise, roll out, spread with soft butter, cinnamon, and sugar. Roll up and cut in 12 slices. Let raise on cookie sheet. Bake 400 for 10-15 min. Frost. I use a caramel icing.

Aloha Bread

1/2 c butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 Tbsp grated orange peel
1 tsp vanilla extract
1/2 tsp almond extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup flaked coconut
1/2 cups chopped nuts (optional)
1/2 cups crushed pineapple

1. In a mixing bowl cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts.

2. Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple. Transfer to a creased 9- in. x 5-in. x 3-in loaf pan.

3. Bake at 350 degrees for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Note: I use a large muffin tin and large muffin cup papers and bake for 20 minutes.

Buttermilk Biscuits

3 cups flour
4 t. baking powder
1 t. baking soda
1/4 t. salt
1 T. sugar
3/4 cup cold butter
1 1/3 cup cold buttermilk

Preheat oven to 425 degrees.
Mix flour & other dry ingredients together. Cut in butter until the mixture forms coarse pieces.
Add the buttermilk and stir until just moistened. (Don't over mix it!)
Roll and cut with biscuit cutter. ( I usually only get 8-10 very large biscuits, the thicker, the
better)
Place on a greased baking sheet with edges touching!(Very important)
Bake for about 15 min. or until tops are just golden brown. When you take them out of oven,
remove from pan immeadiately.

I love biscuits, but couldn't make great ones, until I found this recipe! Be sure to use cold
butter and buttermilk, it makes all the difference!

Lemon Crumb Muffins

6 cups all purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 Tablespoons grated lemon peel
2 Tablespoons lemon juice
Streusel:
3/4 cups flour
3/4 cup sugar
1/4 cup cold butter
Glaze:
1/2 cup sugar
1/3 cup lemon juice

In a large bowl, combine the flour, sagar, baking soda and salt. in anothe bowl whisk the eggs, sour cream, butter, lemon peel and lemon juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 3/4 full. In a small bowl, combine flour and sugar, cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 degrees for 20 - 25 minutes or until a tooth pick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze intredients. Drizzle over warm muffins. Makes about 40 muffins.

Best Zucchini Bread

3 eggs, beaten until fluffy
2 cups sugar
1 cup oil
3 Tablespoons vanilla
2 cups grated zucchini
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 8oz can crushed pineapple
1 cup crushed walnuts

Mix all together. Bake at 350 degrees for one hour. Makes 2 loaves. Remove from pans, cool, and wrap in aluminun foil.

Almond Poppy Seed Muffins

1 1/2 cups flour
1 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 cup vegetable oil
3/4 cup milk
1 egg
1 teaspoon almond extract
2 Tablespoons poppy seeds

Heat oven to 350 degrees. In a large bowl, sift the flour, sugar, baking powder, salt and poppy seeds. In a small bowl, whisk together the oil, milk, eggs and almond extract. Pour the milk over the dry ingredients and stir just until moistened. Fill in greased muffin tins 3/4 full. Bake for 25 - 30 minutes until golden brown.