Food Storage Honey Whole Wheat Bread

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like. I use my own ground wheat)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. Makes one loaf. 

If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

http://everydayfoodstorage.net/wonders-of-bread

Angel Biscuits

1 pkg Dry Yeast
1/4 c. warm water
2-1/2 c. flour
1/2 tsp baking soda
1 c. buttermilk
1 tsp. baking powder
1 tsp. salt
1/8 c. sugar
1/2 c. shortening
2 tsp sugar

-Dissolve yeast in warm water and 1/2 tsp sugar
-mix dry ingredients
-stir in buttermilk with yeast mixture
-Blend thoroughly-refrigerate, or make into biscuits after 15 minutes of rising
-Turn dough onto floured board and knead lightly
-roll out and cut
-place in greased pan and let rise slightly
-Cook at 400 until lightly browned

Banana Bread

From the Kitchen of: Karina Newbeck

2 ½ cups flour

1 tsp. salt

2 tsp. baking soda

2 sticks melted butter (1 cup)

2 cups sugar

4 whipped eggs

6 mashed bananas

Combine eggs and bananas. Combine dry ingredients. Combine butter and sugar. Add all ingredients together. Bake at 375, 45 minutes for loaves, 15 minutes for muffins.

Bran Muffins

From the Kitchen of: Sonya Young

3 cups bran buds

1 ½ cups sugar

1 tsp. salt

½ cup finely sliced margarine

Preheat oven to 400. Mix together and add 1 cup boiling water. Stir. Set aside and let cool 10 minutes. Stir in: 2 well beaten eggs. Alternate adding: 2 ½ cups flour, 2 cups buttermilk (mixed with 2 ½ tsp. soda) to the bran mixture. Pour into greased muffin tins and bake 18 minutes.

Blueberry Muffins

From the Kitchen of: Tina Cronin

List #1 List #2

2 eggs 3 cups flour

1 cup milk 1 cup sugar

½ cup oil 4 tsp. baking powder

2 tsp. salt

2 cups blueberries

Preheat oven to 400. Whip together ingredients from list #1. Mix list #2 in separate mixing bowl. Gradually add list #1 to list #2. Fold in Blueberries and bake for 20 minutes.

Zucchini Bread

From the Kitchen of: Tina Cronin

1 cup oil

2 cups diced zucchini

3 eggs

2 cups sugar

1 Tbsp. vanilla

1 tsp. baking powder

3 cups flour

1 tsp. salt

1 Tbsp. cinnamon

1 tsp. soda

Preheat oven to 325. Blend oil, zucchini and eggs in blender. Mix the rest of the ingredients in a mixing bowl. Add zucchini mixture. Pour into 2 greased loaf pans. Bake for 1 hour.

Banana-Blueberry Muffins

From the Kitchen of: Jana Cronin

2 extra ripe bananas

2 eggs

1 cup brown sugar

½ cup margarine, melted

1 cup blueberries

1 teaspoon vanilla

2 teaspoons baking powder

½ teaspoon cinnamon

½ teaspoon salt

2 ¼ cups flour

Puree bananas in blender. Combine bananas, eggs, sugar and margarine until well blended. Stir in blueberries and vanilla. In a separate bowl combine flour, baking powder, cinnamon and salt. Stir banana mixture into flour mixture until evenly moistened. Pour into well greased muffin tins. Bake at 350۫ F for 25 to 30 mins. Let cool before removing.

SIX WEEK MUFFINS

From the Kitchen of: Marilyn Young

Prep. Time: 20 minutes

1 15 oz. box Raisin Bran (about 7 cups)

1 c. canola oil

3 c. sugar

4 eggs, beaten

1 qt. buttermilk

5 c. flour

5 tsp. baking soda

2 tsp. salt

Mix Raisin Bran, sugar, flour, soda, and salt in a very large mixing bowl. Combine eggs, oil, and buttermilk. Add to dry ingredients. Mix well. Store in covered container in refrigerator and use as desired. Keeps for 6 weeks. For muffins, fill greased tins 2/3 full. Bake at 400 degrees for 15 minutes.

Banana Bread

From the Kitchen of: Summer Cronin

3 ripe bananas

1 cup sugar

1/2 cup butter at room temperature

2 eggs well beaten

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup walnuts (optional)

Mash bananas and set aside. In a large bowl cream sugar and butter together. Stir in eggs and mashed bananas. In a separate bowl sift together flour, baking soda, and salt. Add to first mixture and stir together. Stir in nuts. Place in 2 greased 9x5-inch loaf pans and bake at 350 degrees for 25 minutes. Reduce heat to 275 degrees and bake for an additional 20 to 25 minutes of until toothpick comes out clean. Makes 2 loaves.

I love this reciepe because it’s simple and very easy to divide (so you only have to make 1 loaf!)

Speedy Dinner Rolls

From the Kitchen of: Summer Cronin

3 cups flour

2 Tablespoons sugar

1 envelope (1/4 ounce) rapid rise yeast

3/4 teaspoon salt

3/4 cup warm water (105-115 degrees)

2 Tablespoons light olive oil

1 large egg

1. In large bowl, compine 1-1/2 cups of flour, sugar, yeast, and salt. Mix well. Stir in water, oil, and egg until blended. Stir in enough oof the remaining flour (about 1 cup) to form a soft dough.

2. On a floured surface, knead the dough until smooth and elastic, about 8 minutes, adding more flour to prevent sticking. Shape into a ball. Plac in a large oiled bowl, turing to coat. Cover loosely with a damp cloth; let rise in a warm place for 15 minutes.

3. Spray a 9-inch square baking pan with vegetable cooking spray. Punch down dough; place in prepared pan, patting to an even thickness. Cut into 16 squares.

4. Fill a large shallow pan with 1 inch of boiling water. Place a wire rack on top. Place the pan of rolls on rack, cover with a damp cloth, and let rise for 20 minutes.

5. Preheat oven to 400 degrees. Sprinkle tops of rolls lightly with flour. Bake until rolls sound hollow when tapped, about 10 minutes. Place on a wire rack and cool for 10 minutes. Serve warm.

Makes 16 rolls. You can freeze these rolls for up to a week. To reheat, wrap in foil and warm at 350 degrees for 25 minutes. They take less than 1-1/2 hours

Breadsticks

From the Kitchen of: Jana Cronin

1 Tablespoon yeast

1 Cup hot water

½ Tablespoon sugar

1 Teaspoon salt

2 Cups flour

3 Tablespoons butter or margarine

2 Tablespoons grated parmesan cheese

1 Tablespoon Johnny’s Garlic Spread

Combine yeast and hot water in a medium bowl with a fork until yeast is dissolved. Add sugar and stir for 1 minute. Add salt and then add flour 1 cup at a time (you can continue to use the fork to mix until dough gets really thick, then knead with hand until well mixed). Cover bowl and place in a warm place to rise for approximately 30 minutes.

Next, melt butter in the microwave for approximately 10 seconds (butter should still be a little thick). Add cheese and garlic spread to butter and pour onto a large plate.

Roll the dough into approximately 8 inch long breadsticks. Roll each breadstick in the butter/garlic mixture and place in a greased 9 x 13 pan. Then let rise again for approximately 20 minutes (longer for fluffy, airy breadsticks, shorter for more dense breadsticks). Bake at 400 degrees F until golden brown.

Optional: You can sprinkle them with mozzarella cheese during the last few minutes of baking.

Pizza Dough

From the Kitchen of: Natalie Olsen

1 pkg. yeast
1 Tbsp sugar
1 1/2 cup warm water
1 tsp garlic salt
3-4 cups flour
2 Tbsp oil

Pour yeast and very warm water into a bowl. Stir for a minute. Add all ingredients except flour and mix well. Once mixed, add flour one cup at a time until it's a good consistency. Knead and place on pizza sheet. Bake at 375 for 30 minutes. (Can make two full size pizzas or one really fluffy pizza, I recommend two pizzas but both are delicious)