Super Mix- Mylinda

(Like Bisquick or Krusteez)

• 8 C flour (I use half wheat flour/half white flour)
• 4 t salt
• 1/2 C baking powder
• 1 1/2 C shortening
• 1 1/2 C powdered milk
• Mix dry ingredients together. Cut in shortening with a fork or two knives, until mixture resembles corn meal. (No shortening lumps left.) You can also rub mixture between fingers until mixed. Store in air tight container at room temp. Stores well for 2-3 months.
• Biscuits- 2C mix, 2/3 C water
• Dumplings-1C mix, 1/3C water
• Muffins-1C mix, 1T sugar, 1 egg, 1/3C water
• Pizza crust-1 1/2C Super Mix, 1/2C water
• Pancakes-1C Mix, 1 egg, 1C water
• Waffles-2C mix, 2T veg. oil, 1 egg, 1 1/3C water

Heather's Wheat Bread

HEATHER'S WHEAT BREAD

• 1 Tbl.  yeast with pinch of sugar
• Add to one cup warm water-let rise until frothy
• 4 Tbsp applesauce
  2 Tbsp dough enhancer
  ½ cup oil
  1 Tbsp salt
  ½ cup honey (or 1/2  cup brown sugar)
  2 cups warm water

• Add about 10 cups flour ( If using spring wheat, I use 100% whole wheat.)
• Add each ingredient one at a time in mixer. Mix until not too sticky (but not too dry)
• If more than half flour is white then let rise then punch down.
• If more than half flour is wheat then separate into 3 medium bread pans.
• Let rise until it is 1-2 inches over the top of pan.
• Bake at 350° for 30-35 minutes

Apple Nut Ring- Sara

 (Pampered Chef Recipe)

• 2 tubes buttermilk biscuit dough
• ¼ cup butter (or margarine), melted
• ⅓ cup sugar
• 1 Tbsp cinnamon
• 2 medium Granny Smith apples
• ⅓ cup nuts, finely chopped
• Preheat oven to 400ºF. Separate biscuits. In medium bowl melt butter in microwave for 30-45 seconds. Combine sugar and cinnamon in small bowl. Dip biscuits in butter then roll in sugar mixture. Arrange biscuits in an overlapping circular pattern in round deep dish baker.
• Peel, core and slice apples thinly. Place a slice of apple between each biscuit and around the edge of biscuits. Mix nuts with any remaining sugar mixture; sprinkle over top.
• Bake 25-30 minutes or until biscuits are deep golden brown. Serve warm. Yields 10 servings.

Banana Bread- Sara

• 1 ¼ cup sugar
• ½ cup (1 stick) butter or margarine (softened)
• *or ¼ cup margarine, ¼ cup unsweetened applesauce
• 2 eggs
• 1 ½ cup mashed super ripe bananas (I save mine with the peels off in the freezer)
• ½ cup fat-free buttermilk (substitute ½ cup milk with 1 ½ tsp. vinegar—let stand 5 min)
• 1 tsp. vanilla
• 2 ½ c. flour
• 1 tsp. baking soda
• 1 tsp. salt
• Preheat oven to 350 degrees—make sure rack is low enough so that tops of pans will be in center of oven. Grease bottoms only of 2 medium loaf pans or 1 large pan.
• Mix sugar (applesauce) and butter together. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla. Peat until smooth. Stir in mixture of flour, salt, and soda until just moist. Pour in pan.
• Bake 2 loaves, 1 hour—or 1 loaf, 1 hr. 15 min. (about).Cool 5 min. in pan on rack. Loosen sides and place top side up on cooling rack.

Zuccini Bread with Chocolate Chips- Sara

3 eggs
1 cup sugar

• 2/3 cup brown sugar
• ¾ cup oil
• 2 cups zucchini, grated
• 2 teaspoons vanilla
• 2 ½ cups flour
• 1 ½ tsp. baking soda
• ½ tsp. baking powder
• 1 tsp. salt
• 2 tsp. cinnamon
• ½ cup Raisins (or golden raisins)— optional
• ½ cup semi-sweet chocolate chips—optional
• ½ cup nuts, chopped—optional
• In a bowl, with an electric mixer at medium speed, beat eggs; add 1 cup sugar, brown sugar, oil, grated zucchini, and vanilla. Sift together flour, baking soda, baking powder, salt, and cinnamon; mix well. Add to the creamed mixture. Stir in raisins, chocolate chips, and chopped nuts. Pour batter into two greased loaf pans. Bake at 325 degrees for 55 to 60 minutes. Remove from the pan and cool on a wire rack.

Pumpkin Cranberry Bread- Sara

PUMPKIN CRANBERRY BREAD-Sara
2 ¼ cups all-purpose flour
1 teaspoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
2 cups granulated sugar
1 ¾ cups (15-ounce can) 100% Pure Pumpkin
½ cup vegetable oil
1 cup fresh, frozen or sweetened dried cranberries
· PREHEAT oven to 350° F. Grease and flour two 9x5-inch loaf pans.
· COMBINE flour, pumpkin pie spice, baking powder and salt in large bowl. Combine eggs, sugar, pumpkin and vegetable oil in small mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
· BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 to 10 minutes; remove to wire racks to cool completely.

Crescent Rolls- Annaliese

-2 doz.-

• dissolve in 1 c. warm water: 1 tsp salt, 1 T. yeast, 1/3 c. sugar
• Add 3 beaten eggs and 1/2 cup melted butter, slightly cooled
• Add 4 1/2 cups flour, a little at a time, making a soft dough
• Cover with cloth and let rise
• Divide in half; roll into circle on well-floured surface, to 1/8" thickness
• Brush with softened butter; cut into 12 wedges with pizza wheel
• Roll into cresent--wide end to narrow end
• Place on greased cooking sheet, curving ends of each roll into a semi-circle
• Cover with cloth and let rise
• --do not refrigerate--
• Bake @350 12-15 min. until golden brown on top

Dumplings for Stew- Annaliese

DUMPLINGS FOR STEW-Annaliese
*For 6 med. dumplings

• 1 c. flour
• 1 1/4 t. baking powder
• 1/2 t. salt
• 1 T. butter, softened
• 1/2 c. (or so) milk; should be sticky, but not runny
• Drop spoonfulls into simmering stew. Simmer 10 min. uncovered, then 10 min. longer, covered. Tip: don't try to add more dumplings than there is surface area on your stew. If you want more dumplings, use two pots, or have a very wide soup pot. Dumplings will be fluffy on the inside.

Skillet Corn Bread- Annaliese

SKILLET CORN BREAD-Annaliese

• Heat a 10" cast iron skillet in a 425 oven
• Mix 4 egg yolks, 2 1/2 c. buttermilk, 1/2 c. butter (melted), 1/4 c. veg. oil, 1/2 c. honey, and 1/2 c. diced onion
• Mix together 2 c. corn meal, 1 1/2 c. whole wheat flour, 1 T. baking powder, 1 t. soda, 2 t salt--add to above; mix well
• Fold in 4 stiffly beaten egg whites
• Pour 1 T veg. oil into hot skillet, and swirl to coat
• Pour batter in; it will sizzle
• Bake 20-25 min, till toothpick comes out clean

Buttermilk Drop Biscuits- Annaliese

 (easy and so fluffy!) makes 1 doz

• combine:
• 4 c. whole wheat flour
• 2 T.baking powder
• 1 T. sugar
• 1/2 t. salt
• Cut in 1 c. shortening
• Gently mix in 2 1/2 c. buttermilk (will be quite lumpy) tip: buscuits, like pasty, are best when handled least
• Drop onto greased baking tray
• Bake in HOT oven (400 or so), for about 10 min. till golden