Carrot Muffins

2 med carrots, shredded to yield 1 c

¼ c applesauce

Juice of 1 lemon

¾ c flour

½ c sugar

½ tsp baking powder

¼ tsp salt

1 tsp cinnamon

¼ c + 2 Tbsp oil

2 eggs, beaten

• Heat oven to 350; butter and flour muffin pans.
• Combine carrots, applesauce and lemon juice; in separate bowl combine dry ingredients; add oil and eggs; stir until smooth; add carrot mixture.
• Spoon batter into muffin tins; bake about 20 mins or until toothpick comes out clean.

Zucchini Muffins

3 eggs beaten

1/2 cup sugar

1 cup brown sugar

2/3 cup oil

1 TBS vanilla

2 cups grated zucchini

½ cup chopped nuts (pecans)

3 cups flour (1/2 wheat)

1 TBS. cinnamon

1 tsp. salt

1 tsp. baking soda

¼ tsp baking powder

• Mix all together and spoon into 2 muffin pans (24 count)
• Bake at 350 F for 20 minutes
• For small bread loaves, bake at 325 F for 45 minutes.

Mom's Bran Muffins

1 C. boiling water

2 ½ tsp. baking soda

½ C. sugar

½ C. brown sugar

½ tsp. salt

½ C. shortening

2 eggs

½ qt. buttermilk

1 ½ c flour

1 c whole wheat flour

2 c All Bran cereal

1 c Bran Flakes cereal

• Mix boiling water and baking soda, set aside to cool. Cream sugar, salt, shortening, and eggs. Stir in buttermilk and soda liquid. Add flour and cereal and mix well.
• Bake at 375º for 20 min. Muffin batter will keep in the refrigerator for many days if you don’t use it all at once.

Mama Snooky's Rolls

2 Tbsp yeast

3/8 c warm water

½ Tbsp sugar

• Mix together separately and let stand to rise.

1 1/8 c boiling water

¼ c Crisco

1 ½ Tbsp salt

¾ c sugar

• Put sugar, salt and Crisco in large bowl and pour hot water over and stir; add cold water to cool to warm.

1 ½ c cool water

3/8 c oatmeal

7-9 c flour

• Add yeast mixture; add oatmeal and enough flour until sides of bowl are clean; knead until dough is elastic and not sticky.
• Place in lg greased bowl and let rise 1 hr.
• Shape into balls and place side by side in greased baking pan; let rise until double in size.
• Bake at 350 for 30-40 mins; after done, rub butter on top.

Potato Rolls

1 Tbsp yeast

1 c lukewarm water

½ c sugar

2 eggs

7 c flour

¾ c shortening

1 c mashed potatoes

2 tsp salt

1 c warm milk

• Mix shortening, potatoes, sugar and salt; add milk, yeast and water; add eggs and 1 c flour; mix well; add rest of flour and knead.
• Let rise; punch down; form into rolls.
• Bake at 400 for 15-20 mins. Brush with butter and fresh rosemary.

Whole Wheat Honey Rolls

4 ½ tsp yeast

2 c warm buttermilk

½ c butter melted

1/3 c honey

3 c whole wheat flour

1 tsp salt

1 tsp baking soda

1-2 ½ c flour

• Dissolve yeast in warm buttermilk. Add the butter, honey, whole wheat flour, salt and baking soda. Beat until smooth. Stir in enough flour to form a soft dough. Knead until smooth about 8 minutes. Let rise in a bowl about 1 hour.
• Punch down and divide into 7 portions. Divide each portion into 6 rolls. Shape each into a ball. Cover and let rise until double, about 30 minutes.
• Brush with melted butter. Bake at 375 for 12-15 minutes. Delicious served with honey butter.

Sunday Rolls

Cream together in large bowl:

1 c butter, cut into several pieces

¾ c sugar

2 tsp salt

· Add 1 c boiling water to mix and cool to lukewarm.

· In a small bowl, add together ½ c warm water and 2 Tbsp yeast; put aside for 5 mins, then add to large bowl with butter mixture.

Add:

4 eggs

7 ½ c flour alternately with 1 c cold water

· Mix well and knead dough on floured counter; rinse, then grease bowl and put dough back in; cover and let rise in refrigerator overnight.

· Preheat oven to 375.

· Divide dough into 4 equal parts; roll each part into circle; cut into 12 pie shaped pieces (makes 48 total); roll up each piece into crescent roll shape; brush with butter and let rise 3 hours on greased cookie sheets (while you’re at church!).

· Bake for 10-15 mins (you can keep the dough in the refrigerator for a few days if you don’t want to use it all at once).