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Dinner Rolls
4 1/4 cups flour (4 1/4 to 4 1/2)
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
3/4 teaspoon salt
2 eggs, beaten
In a large mixing bowl, stir together 2 cups flour and yeast. In a medium sauce
pan, heat milk, sugar, butter and salt just until butter almost melts, stirring
constantly. Add milk mixture and eggs to dry mixture. Beat on medium speed for
30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minute
s. Stir in as much remaining flour as you can. Turn dough onto a lightly flour
ed surface. Knead in enough flour to make a moderately stiff dough that is smoo
th and elastic, 6
8 minutes. Shape into a ball. Place in a lightly greased bow
l; turn once. Cover; let rise in a warm place until doubled in size, about I ho
ur. Punch dough down. Turn onto a lightly floured surface and divide in half.
Cover; let rise for I 0 minutes. Shape the dough into rolls and place in muffi
n cups. Cover; let rise in a warm place until nearly doubled in size, about 30
minutes. Bake at 375 degrees for IS minutes or until golden. Immediately remov
e rolls from pans. Cool on wire racks.
Yields 24 rolls.
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Greek Holiday Sweet Bread
1/2 cup milk
2/3 cup butter or margarine
3/4 cup sugar
1/2 teaspoon salt
2 packages active dry yeast
1/2 cup warm water
3 eggs, beaten
5 cups flour
2 teaspoons orange zest
2 teaspoons lemon zest
1 egg yolk, beaten
1 tablespoon water
Sesame seeds & blanched almonds
In a small saucepan, heat milk until it starts bubbling; remove from heat. Add
butter, sugar and salt; stir until sugar dissolves. Let cool to II 0 degrees.
In a large bowl, sprinkle yeast over warm water; stir until yeast dissolves. Ad
d milk mixture and eggs; stir to combine. Beat in half of the flour until smoot
h. Add zests. Gradually mix in remaining flour with your hands. Turn onto a f
loured surface; knead for 5 minutes. Put in a large greased bowl; turn, greased
side up. Cover with a towel; let rise in a warm place until doubled. Turn rai
sed dough onto a floured surface and knead for 3 minutes. Shape dough into a 10
-inch diameter circle; place in a greased 12 x 2-inch baking pan. Cover; let ri
se for 1 1/2 hours. Beat yolk with water; brush over the dough. Arrange almond
s on top; sprinkle with sesame seeds. Bake at 350 degrees for 50 minutes or unt
il golden brown. Remove from pan; cool on rack.

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Cranberry Nut Bread
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup orange juice
1 tablespoon orange zest
2 tablespoons shortening
1 egg, beaten
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup nuts, chopped
In a bowl, mix together flour, sugar, baking powder, salt and baking soda. Stir
in orange juice, zest, shortening and egg. Mix until well blended. Stir in cr
anberries and nuts. Turn into a greased loaf pan. Bake at 350 degrees for 55 60 minutes or until toothpick inserted in center comes out clean. Cool on a ra
ck for 15 minutes; remove from pan.
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Pumpkin Bread
2/3 cup milk
3 cups sugar
1 cup oil
2 cups pumpkin
3 1/2 cup flour
4 eggs, beaten
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
2 teaspoons baking soda
1 cup nuts, chopped (optional)
Mix all ingredients except nuts and beat on medium speed for 4 minutes. Add nut
s. Place in 2 large or 3 medium greased and floured loaf pans. Bake at 325 deg
rees for 50 - 60 minutes. Let rest for 12 - 24 hours to enhance flavor. Bake a
head. Make your favorite freezable recipes and fill up your freezer. This is e
specially good for cookies, breads and desserts.
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Plum Bread
Called a bread, but tastes more like a cake.
1 cup vegetable oil
2 cups white sugar
3 eggs, beaten
2 (4-ounce) jars plum baby food
1 teaspoon red food coloring
2 cups flour
1 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda

1 cup nuts, chopped

1 cup confectioners' sugar
2 1/2 tablespoons lemon juice
In a large bowl, mix together oil, white sugar, eggs, baby food and food colorin
g. In a separate bowl, mix together flour, cloves, cinnamon, nutmeg, salt, baki
ng soda and nuts. Mix wet and dry ingredients together. Place in a greased and
floured Bundt pan. Bake at 350 degrees for 50 - 60 minutes. Remove from oven
and cool for 10 minutes in pan. Remove from pan and place on cooling rack. Com
bine confectioners' sugar and lemon juice. Brush over top while bread is still
hot.
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Grandma's Gingerbread
3/4 cup butter
1 cup sugar
3 tablespoons golden syrup
1 cup milk
2 cups flour
1 teaspoon baking soda
1 tablespoon ginger
1 teaspoon allspice
Preheat the oven to 350 degrees. In a small saucepan, combine the butter, sugar
, syrup and milk. Bring to a boil, then remove from heat; set aside. In a larg
e bowl, sift the flour, baking soda, ginger and allspice. Stir in the boiled mi
xture until just blended. Pour into a greased and floured loaf pan. Reduce ove
n heat to 325 degrees and bake for 1 hour, until the top of the loaf springs bac
k when lightly touched.
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Eggnog Quick Bread
2 eggs, beaten
1 cup eggnog
2 teaspoons rum flavored extract
1 cup sugar
1 teaspoon vanilla
1/2 cup butter, softened
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter. Sift t
ogether the flour, baking powder, salt and nutmeg. Add to eggnog mixture and st
ir just enough to moisten; pour into loaf pan with greased bottom only. Bake at
350 degrees for 40
60 minutes or until toothpick inserted in the center comes o
ut clean. Cool for 10 minutes and remove from pan. Cool completely, wrap tight
ly and refrigerate. This bread is good served sprinkled with confectioners' sug
ar.
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Oven-Baked French Toast & Cranberry Sauce
1 (8-ounce) package cream cheese, softened
3/4 cup sugar

1/4 cup margarine

2 tablespoons vanilla
1 teaspoon cinnamon
4 eggs, beaten
2 1/2 cup milk
1 pound French bread, cut in 1/2-in. slices
1 bag fresh cranberries, ground (reserve 1 cup)
1 cup maple syrup
2 tablespoons sugar
In large mixing bowl on medium speed, beat cream cheese, sugar, margarine, vanil
la and cinnamon. Add eggs and milk; stir. In a large bowl, combine half of the
cream cheese mixture, bread slices and cranberries. Toss lightly. Let stand f
or 15 minutes. Arrange bread in rows in a greased 9 x 13-inch pan. Top with re
maining cream cheese mixture. Bake at 350 degrees for 45 minutes. Cranberry Sa
uce: In a medium saucepan, boil maple syrup. Add the reserved cranberries and s
ugar. Cover and heat for 10 minutes. Serve warm over French toast.
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Overnight Blueberry French Toast
12 slices day-old bread
2 (8-ounce) packages cream cheese
2 cups fresh blueberries, divided
12 eggs, beaten
2 cups milk
1 teaspoon vanilla
1/3 cup maple syrup
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 tablespoon butter
Cut bread into l-inch cubes; place half into a greased 9 x 13-inch baking dish.
Cut cream cheese into l-inch cubes and place over bread. Top with I cup bluebe
rries and remaining bread cubes. In a large bowl, combine eggs, milk, vanilla a
nd syrup; mix well and pour over bread cubes. Cover and refrigerate overnight.
Remove from the refrigerator 1/2 hour before baking. Cover and bake at 350 deg
rees for 30 minutes. Remove cover and bake for another 30 minutes or until gold
en in color. In a medium saucepan, combine sugar, cornstarch and water. Boil o
ver medium heat, stirring constantly, for 3 minutes. Stir in 1 cup blueberries;
reduce heat; cook for 10 minutes or until blueberries pop. Stir in butter; ser
ve over the French Toast.
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Baked Eggnog Pancake
6 eggs
1 1/3 cups eggnog
1 cup flour
3/4 teaspoon nutmeg
1/2 cup butter
1/2 cup slivered almonds
1 tablespoon sugar
Fruit flavored syrups (blueberry, boysenberry or strawberry)
In a large mixing bowl, beat the eggs with an electric mixer until frothy. Add
the eggnog, flour and nutmeg, beating until well blended. The batter will be sl

ightly lumpy. Place the butter in a 9 x 13-inch glass baking dish and place in
a 425 degrees oven until the butter is melted and sizzling; do not let brown. R
emove from the oven and immediately pour the batter in the dish. Sprinkle the t
op with almonds and sugar. Return dish to the oven and bake for IS minutes or u
ntil puffed and brown. Serve immediately with syrup.
Yields 6 servings
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Christmas Morning Rolls
1 (24-count) package frozen dinner rolls
1 (3 3/4-ounce) package butterscotch pudding mix (not instant)
1/2 cup butter
3/4 cup brown sugar
3/4 teaspoon cinnamon
1/2 cup nuts, chopped
Arrange rolls in well-greased tube pan. Sprinkle pudding over rolls. Cook rema
ining ingredients until sugar is dissolved and mixture bubbles. Pour over rolls
; cover tightly. Let stand overnight at room temperature. In the morning, bake
at 350 degrees for 30 minutes. Let stand for 5 minutes; invert carefully onto
serving dish.