Basic Pizza Crust

1 Tbsp yeast

1 cup hot water

1 tsp salt

1 tsp sugar

2 Tbsp oil

1 Tbsp Italian seasoning

2 1/2 - 3 cups flour

Dissolve yeast with water, sugar and salt. Add remaining ingredients and mix together. I usually let the dough rise for about 20 minutes for a lighter crust. This dough can also be rolled out immediately, if you are in a hurry. Bake at 425 degrees for 20 - 25 minutes.

Cinnamon Rolls

I got this recipe from my mother, and we love it. Everyone I know who's ever tried it loves it.


Dough:
4 1/4 cups all-purpose flour (more or less as needed)
1 package (2 1/4 teaspoons) quick-acting active dry yeast
1 1/4 cup milk
1 teaspoon clear vanilla extract*
1/4 cup sugar
1/4 cup unsalted butter
1 teaspoon salt
1 teaspoon cinnamon
2 eggs

Filling:
6 tablespoons unsalted butter, softened
1/2 cup brown sugar
4 teaspoons cinnamon

Glaze:
1 cup sifted powdered sugar
1 teaspoon clear vanilla extract*
4 teaspoons milk (more as needed)

In a large mixing bowl, combine 1 1/2 cups flour and yeast. Heat milk , vanilla, sugar, butter, salt, and cinnamon until just warm and butter is just beginning to melt (approx 110*-115*F), stirring constantly. Add milk mixture to flour and stir. Add eggs and beat on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes.

Stir in as much of the remaining flour as you can (dough will be soft). Knead in enough flour to make a moderately soft dough (approx.3-5 minutes). Shape into a ball and place in a lightly greased bowl, turning once to coat. Cover and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours. Punch dough down. On a lightly floured surface, divide dough in half. Shape each half into a smooth ball and then cover and let rest for 10 minutes.

Roll each half into a 12x8" rectangle. Spread each with 3 tablespoons of the softened butter. Combine brown sugar and cinnamon; sprinkle half over each rectangle. Roll up from the short side. Seal edges; using a sharp, serrated knife, slice each roll into 8 pieces. Arrange slices evenly in a greased 13x9" baking pan. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350*F for 25-30 minutes until browned. Invert at once onto a wire rack and then invert again. Cool slightly.

Whisk together the powdered sugar, vanilla, and milk, adding more milk as necessary to reach desired consistency. Drizzle over rolls.

*The point of the clear vanilla is, obviously, color. If you don't have clear, I'm sure regular vanilla extract would work just as well.

Bread Sticks

Andrea's Bread sticks
Yields 12 bread sticks

1 tablespoon yeast
2 tablespoons sugar
1 ½ cups warn water
½ tsp salt
3 cups flour
½ cup butter
garlic salt, Parmesan cheese, and/or salad supreme

Dissolve yeast in warm water. Mix together yeast mixture, sugar, salt, and flour. Knead for about 3 minutes. Add flour as needed. Let stand for 10 minutes, or longer. Melt butter on cookie sheet. Cut dough into fourths, then into thirds. Roll & twist. Roll in butter, sprinkle with garlic salt, Parmesan cheese and/or salad supreme. Bake at 375 degrees for 20 minutes until lightly browned.

Pumpkin Bread

This is from one of my favorite cook books Aggies, Moms, and Apple Pie

I love every recipe that I have made in this book, and I have made a bunch!


Pumpkin Bread
by Martha Rutherford, Deep East Texas Mother's Club
...
Ingredients:
3 cups of sugar
1 cup of vegetable oil
4 eggs
2/3 cup orange juice
1 (16 oz) can of pumpkin or pumpkin pie
3.5 cups of all purpose flour
2 teaspoons of baking soda
1.5 teaspoons of salt
2 teaspoons of cinnamon
1 teaspoon of nutmeg
Optional ingredients:
1 cup chopped nuts
1 cup of raisins
...
(I have made it with pecans and it is good. I don't do raisins...I think they are scary!)
Combine sugar and vegetable oil in a large mixing bowl; blend well. Add eggs, one at a time, mixing well. Add orange juice and pumpkin. Blend in flour, baking soda, salt, cinnamon, and nutmeg. Stir in nuts and raisins if desired. Pour batter, evenly divided, into four 1 pound coffee cans that have been well greased and floured. Bake for 1 hour at 350 degrees F. Test for doneness with toothpick; longer baking is sometimes required. It is also a good mailer.
Now, I have never made it in the coffee cans, I have always used loaf pans. I would recommend the smaller loaf pans so that it gets done in the middle. I have made these as mini loaves and given them as Christmas gifts many times.
...
My husband would tell you to throw in some chocolate chips in the batter but I don't like my chocolate mixed with pumpkin...but some people love it.

Easy Breadsticks

I got this recipe from this site and tried them last night. They were easy and really tasty. Just start them an hour before you want to eat and they'll be hot and ready with the rest of your meal!

1 1/2 cups warm water
1 T. yeast
2 T. sugar
3 1/2 cups flour
1/2 tsp salt
4 T. butter

Dissolve yeast in warm water. Add sugar and let bubble for a few minutes. Add the salt and flour and knead for 3 minutes {I used my Bosch}. Let the dough rest for 10 minutes. Melt butter and pour most of it onto a cookie sheet and spread around evenly. Roll out dough. Cut to desired width {I used a pizza cutter} then twist and lay on cookie sheet. {You could also just lay them on flat.} Brush breadsticks with leftover melted butter then sprinkle with garlic salt and parmesan. Let raise for 10-20 minutes. Cook in 375* oven for 18-20 minutes. {Mine only needed 18.} Enjoy!

Peasant Bread for bread machine

¾ cup water
2 T olive oil
2 C flour
1 t salt
1 ½ t sugar
1 ½ t rosemary (it is best fresh)
1 T yeast

Add ingredient to bread machine in order. Select the dough setting.

When machine is finished, shape dough into a mound. Cover and let it rise for about and hour or until it has doubled.

Rub olive oil on lightly with your fingers to coast.

Bake at 375 for 20-25 minutes. Cut into strips to serve.

You can double the recipe by a half increasing the flour to 3 cups.

Mom's Carmel Twists

Hi, I am Tiffany Sheppard from Mandy and Jen's ward. Jen asked me to join, so here I am. This is one of my favorites.

Sweet Dough

4 1/2C Flour
1/4C Sugar
1tsp salt
3/4C margarine
2 eggs
1 pkg dry yeast (2 1/4T) dissolved in
1 1/4C hot water

Cut margarine finely into dry ingredients. Add eggs and dissolved yeast mixture. Refrigerate for 2 hours, or overnight. Divide into 3 parts. Roll each part out on a floured board into 9x18 inch rectangle. Fold in thirds to make a 3x18 inch rectangle. cut into 1 inch strips. Twist strips and place side by side on the caramel mixture. Let rise for 1/2 hour. Bake at 350 degrees for 25 minutes. Invert immediately onto cookie sheet. Makes 54 rolls.

Carmel
2/3C margarine
1/4C light corn syrup
1 1/2C brown sugar
1C nuts (ground)
Bring to a boil and add 1T water. Stir and pour evenly onto 12 x 18 inch jelly roll pan. Sprinkle nuts on top.

100% Whole Wheat Bread

My Mom's famous bread recipe... for any of you that know how awesome it is...

14 c. whole wheat flour
1 c. honey
2/3 c. cooking oil
1 T. sugar
4 1/2 c. hot/warm water
2 T. salt
3 T. yeast

1. Set yeast in 1/2 c. water with sugar to rise.
2. Put all liquids in bowl and mix.
3. Add 13-14 c. flour while mixing into #2.
4. Knead 10-15 minutes.
5. Form into 4 loaves. Let rise til double.
6. Bake at 325 F at 40 minutes.
   

Honey Whole Wheat Sandwich Bread

I've been baking all of our bread at home for the last few months, and this is by far our favorite everyday bread. I found it in The Joy of Cooking and played with the proportions just a little. You can skip the second rise, but it really does make the bread lighter.

4 1/4 teaspoons active dry yeast
1 1/4 cup warm (105*F-115*F) water, divided
1 cup warm (105*F-115*F) milk
2 tablespoons unsalted butter, softened
2 tablespoons honey
1 tablespoon salt
2 1/2 cups whole wheat flour
2 1/2 - 3 cups bread flour

Dissolve yeast completely in 1/4 cup warm water, about 5 minutes. Meanwhile, combine remaining 1 cup water, milk, butter, honey, and salt. Stir gently until honey and salt dissolve. Add liquids to yeast mixture, stirring until combined. Add all of the whole wheat flour and 1/2 cup bread flour; beat on medium-low speed until well-combined and smooth, about 2 minutes. Add another 1 1/2 cups bread flour and beat on low until a soft dough forms. Turn out onto a floured surface and knead in enough remaining flour to make a soft, non-sticky dough. Place in an oiled bowl, turning to coat, and cover with plastic wrap. Let rise until doubled, about 1 to 1 1/2 hours.

Turn dough out, knead briefly, and return to bowl (re-oil if necessary). Cover with plastic wrap and let rise until doubled, about 1 hour.

Punch dough down, then throw down onto a lightly floured surface to break up air bubbles. Knead briefly if necessary. Divide into 2, form each half into a loaf, and placed in a greased loaf pan. Cover with plastic wrap that has been coated with non-stick cooking spray and let rise until dough crests nicely above the pan, about 1 hour.

Bake at 450*F for 10 minutes. Reduce temperature to 350*F and continue baking for another 25 minutes, until loaves are golden brown and sound hollow when tapped on the bottom.

Easy Pizza Dough

Found this one in a magazine, and we love it!

2 teaspoons active dry yeast
1 cup warm (110*F-115*F) water
2 3/4 cups bread flour
1 tablespoon olive oil
1 tablespoon sugar
1 teaspoon salt

Dissolve yeast in water, about 5 minutes. Add flour, olive oil, sugar, and salt; beat until well combined. Turn onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place in an oiled bowl, turning to coat. Cover and let rise until doubled, about 1 hour. Punch down, turn out, and roll into a 15" circle. Top as desired, leaving off cheese. Bake in a 400*F oven for 15 minutes. Add cheese and bake 5 minutes more.

Note: if you use a pizza stone, bake for only 10 minutes before adding the cheese, and then bake just 5 minutes more. Also, I find it's easiest to roll out the dough on parchment paper, and then just transfer the paper to the pizza stone.

Rinda's - Cinnamon Roll - Bread

2 Tbsp dry yeast (or 2 packages or 2 yeast cakes)
½ c lukewarm water
½ c sugar
½ c butter
3 tsp salt
2 c scalded milk
2 beaten eggs
8 c flour, more or less

Softened butter
Cinnamon sugar

In a small bowl, dissolve about 3 tsp of sugar in the warm water. Sprinkle dry yeast into the water and let stand until dissolved and bubbly.
In the meantime, add butter, salt and the rest of the sugar to the hot milk. Stir until melted/dissolved, and allow to cool to lukewarm.

Stir flour before measuring, then place 4 cups of flour in a large mixing bowl. Pour in yeast mixture and milk mixture and stir. Add beaten eggs and beat at medium speed until smooth. Add remaining flour, one cup at a time until mixture makes soft dough. Change to dough hook. Dough is ready if it is relatively smooth and barely sticky, and pops back if you poke it with a finger.

Place in large, well-greased bowl, cover, and let rise until double, approx one hour. Punch down dough, then divide into three equal pieces. Roll out into a 10 x 15 rectangle. Liberally coat with softened butter, and then very liberally sprinkle with cinnamon sugar. Use more than you think is enough. Starting from a short end, roll up dough and place edge down in to a greased bread pan.

Allow to rise until double, then bake for about 25 minutes on 350. Brush butter on top, then remove from pan and cool.

This is compliments of our Bishop's wife, Rinda.

Pluckit

This is a Stratton family Conference tradition. Love, love, love!

Use 1/2 recipe of basic roll dough, roll into 1" diameter balls. Dip in melted butter. Roll in cinnamon-sugar mixture. Place in bundt pan, 2 layers deep. Let rise 1 hr. Bake at 375 for 35-45 minutes.

Basic Roll Recipe

3/4 c. warm water
2 T. yeast (2 pkgs)
1/2 tsp sugar

Stir until dissolved and let rise in small bowl

1/2 c. sugar
1/2 c. melted butter
1 c. water

Mix in large bowl

3 eggs

Beat and add to above mixture. Add yeast mixture to large bowl.

2 tsp salt
7 cups flour

Mix all together for 7 minutes in bread mixer at high speed. Let rise 1 hour; punch down. Cover and refrigerate overnight. {Does not have to be refrigerated but is best that way.}

Divide dough into 2 equal parts. Roll out each part into a circle. Use a pizza cutter to cut into 16 equal pieces. Roll up from larger end to shorter end. Place in pan seam side down. Let rise 3 hours, until double in size. Bake at 350 for 10-12 minutes. Brush with butter.

{I also like to only raise/cook half the batch and put the other half straight into the freezer on the baking sheet for 4 hours. When frozen, take rolls and put into ziploc bag in the freezer. Voila! Homemade Rhodes rolls}

Bread Bowls

I found this on allrecipes.com and altered it just a little. I never realized how surprisingly easy it is to make bread bowls!

2 packages (.25 ounces each) active dry yeast
2 cups warm milk (110 to 115 F)
1/2 cup shortening
1/4 cup sugar
2 eggs
2 teaspoons salt
6 cups all-purpose flour
cornmeal

Dissolve yeast in warm milk. Add shortening, sugar, eggs, salt, and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. (Note: this dough will be really soft.) Turn onto a floured surface and knead until smooth, about 6-8 minutes, or use the hook attachment on your stand mixer at low speed for 4-5 minutes. Place in a greased bowl, turning once to coat. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down and turn onto a floured surface. Divide into desired number of pieces (8 small bowls, 6 medium, or 4 large). Shape each piece into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30-45 minutes. Bake at 350F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Cut a thin slice off the top of bread. Hollow out bottom, leaving 1/4" to 1/2" shell. If desired, bake shells for an additional 5-10 minutes to remove some moisture and make bowls slightly stiff.

Pumpkin Bread

I am a lover of good pumpkin bread... and this... so far... is the best I've tasted and made. It's got a real yummy spice taste to it.

Sift together:
3½ cups flour
1½ tsp. salt
2 tsp. baking soda

Beat together:
3 cups sugar
1 cup salad oil
2 cups pumpkin (sm can)
4 eggs
2/3 cup water
3 tsp. cinnamon
3 tsp. nutmeg
½ tsp. ginger

Mix with dry ingredients and blend well. Bake in greased & floured loaf pans at 350° for 1 hour.

(When I do the small loaf pans, I decrease the oven temp to 335° and only bake for about 30-40 minutes. One batch will make 16 small loaves.)

Cheddar Bay Biscuits

2 C. Bisquick
2/3 C. milk
1/2 C. shredded Cheddar Cheese
2 T. butter or margarine, melted
1/4 tsp. garlic powder

Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10 min until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

{UPDATE: I mix the garlic powder (or minced garlic) in with the dough and then spray some I Can't Believe It's Not Butter spray on top. So tasty!}

Dinner Rolls

¼ cup warm water
1 package active dry yeast
¾ cup lukewarm milk (scald and cool)
¼ cup sugar
1 teaspoon salt
1 egg
¼ cup olive oil
3 ½ to 3 ¾ flour

In bowl, dissolve yeast in water. Add milk, sugar, salt, egg, olive oil, and half the flour to yeast. Mix with spoon until smooth. Add enough remaining flour to handle easily. Turn onto lightly floured board. Knead until smooth (5 min.) Round up in greased bowl, bring greased side up. Cover with cloth. Let rise in warm place (85*) until double, about 1 ½ hour. Punch down; let rise again until almost double, about 30 minutes.

Roll dough about ¼ inches thick into a 12 inch circle. Spread with soft butter. Cut into 16 pie-shaped pieces. Beginning at rounded edge, roll up. Place on pan, point underneath.

Let rise until light, 15 to 20 minutes. Heat oven to 400*. Bake 12 to 15 minutes on lightly greased pan or baking sheet. Serve piping hot.

Parmesan Popovers

3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon herbs de Provence **
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)
Preheat the oven to 400 degrees F.

~In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
~Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full.
~Bake until puffed and golden brown, about 20 to 25 minutes.
~Remove popovers from muffin tin and cool on a wire rack.

From: Giada De Laurentiis

**Herbs de Provence contains thyme (mostly), rosemary, marjoram, basil, and bay leaf if you don’t have the actual mixture.

whole wheat zucchini bread

I found this recipe on a blog I stumbled across randomly. I made this last night for breakfast today and I am in love. It's so stinking good and I can almost convince myself that it's healthy because it has zucchini and whole wheat flour!

1 large zucchini
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt

Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs. Into a small bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

Buttery Crescent Rolls

Love these!

1 package (1/4 oz) active dry yeast
1/2 cup warm water (110F to 115F)
1/2 cup warm milk (110F to 115F)
1/2 cup butter, softened
1/3 cup sugar
1 egg
3/4 teaspoon salt
4 - 4 1/2 cups all purpose flour
additional butter, melted

Dissolve yeast in warm water. Add milk, butter, sugar, egg, salt, and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining floure to form a soft dough. Turn onto a floured surface; knead until smooth & elastic, about 6-8 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; turn out onto floured surface. Divide dough in half, cover, and let rest for 10-15 minutes. Roll each portion of dough into a 12-inch circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed end down, 2 inches apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 30 minutes. Bake at 375F for 12-14 minutes until golden brown. Brush with melted butter and remove from pans to wire racks to cool.