Walt and Marg (Nearhood) Frey's Wedding Picture	Return to Main Page
««««« (5 being the highest rating)

Toffee Coffee Cake

Mix:

2 cups flour

1 cup sugar

2 teaspoons baking powder

1 box instant vanilla pudding

1 box instant butterscotch pudding

Make a well and add:

3/4 cup salad oil

4 eggs

1 cup cold water

Mix well.

Topping:

Mix:

1 cup brown sugar

1 cup chopped nuts
1 teaspoon cinnamon

Place 1/3 batter in greased & floured 8 X 11 glass pan. 

Sprinkle with 1/3 topping.  Repeat 2 more times ending with topping.
 

Bake 350 degrees for 35 to 40 min.

This recipe is from Jeannie Battershaw.  It is delicious and quick and easy to make.

Sandy Frey
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Mo's Banana Bread

1 cup sugar

1/4 cup shortening

3 eggs

3 bananas, mashed

1/2 teaspoon salt

2 cups flour

1 teaspoon soda

Nuts, if desired

Bake at 350 degree oven in two loaf pans.  Bake till toothpick inserted in top comes out clean.

Maureen 'Mo' Harris McCrary
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Easy Cheese Danish

8 ounces cream cheese, at room temperature

1/3 cup sugar

2 extra large egg yolks, at room temperature

2 TB ricotta cheese (I sub sour cream)

1 tsp vanilla extract

1/4 tsp salt (I only use Kosher salt)

1 TB grated lemon zest, (use 2 lemons)

2 sheets (1 Box) frozen puff pastry, defrosted

1 egg beaten with 1 TB water, for egg wash

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and

cream them together on low speed until smooth.

With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined.  Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square.

Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares.

Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping

the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash.

Place the pastries on the prepared sheet pan.

Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown.

Make a glaze of 1 cup powdered sugar, 1 tsp vanilla extract and enough milk to make a glaze.  Drizzle on top of Danish after removing from oven.

Serve warm.

Variation: 

Raspberry Cheese Danish

Add 1 TB raspberry jam on top of cream cheese filling.  Proceed as usual. 

Sandy Frey
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Extra Moist Zucchini Nut Bread  «««««

Preheat oven to 350 degrees.

Make sure all ingredients are at room temperature.

Dry ingredients:

2 cups flour

2 cups sugar

1 tsp soda

1 tsp cinnamon (or more if desired)

Set aside.

Mix together:

2 eggs, beaten

1 cup oil

1/2 cup sour milk

1 tsp vanilla

1 tsp lemon flavoring

Pour over dry ingredients and mix lightly till just blended. 
 

Add:

Up to 1-1/2 cup shredded zucchini

Nuts, chopped (optional)

Beat well, but do not over mix and pour into:

5 small well-greased and floured loaf pans - bake for about 25 minutes or until toothpick inserted in center comes out clean

or 2 medium bread pans - bake for 35 to 40 minutes or until toothpick inserted in center comes out clean

Sandy Frey
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Monkey Bread  «««««

1 loaf frozen bread dough, partially thawed

1 cup brown sugar and 2 tsp cinnamon, mixed together – adjust this according to your tastes

1 box butterscotch pudding (cooking kind)

1 stick butter, melted

½ can of evaporated milk (optional)

Cut bread dough into chunks.  Roll in brown sugar and cinnamon mixture. 

Put in a pan - angel food or bundt work great, but a 9X13 works too. 

Pour remaining sugar/cinnamon mixture on top. 

Pour butterscotch pudding over top. 

Pour melted butter over top. 

Cover lightly and let raise overnight.

Bake at 350 degrees till lightly browned about 25 minutes.  These are awesome right from the oven, but they are good cold, also.

Sometimes, I pour ½ can of evaporated milk over the top just before I bake them.  This makes them extra gooey.

Sandy Frey
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Sandy's Overnight Rolls  «««««

At 1:00 p.m.:

Bring to a boil and boil till sugar is dissolved:

2 cups sugar

4 cups water

Add:

1 cup oleo

Cool to lukewarm. 

Stir in:

1 T. salt                      

4 eggs, beaten

1 pkg. yeast ( dissolved in 1/2 cup warm water and 1 T. sugar)             

6 cups flour

Add more flour till you make a dough that cleans the bowl ( at least 6 more cups).  Turn out on floured board and knead 8 to 10 minutes.  Let rise to 5 p.m. and then punch down.  Let rise again.  Shape into cinnamon rolls around 9:30 p.m. and cover with towels.  Let rise all night.  In the morning, preheat oven to 375 degrees.  Bake for about 17 minutes.  All rising is done at room temperature.  These rolls are very light and will be about 4 times the shape formed.

These are never-fail rolls.  I usually get about 4 large pans of rolls.  Also, try them as hamburger buns or dinner rolls.  Once you make these, you'll never try another recipe.   

Try twisting each cinnamon roll and placing about 15 evenly around on a pizza pan---frost when done.  Very pretty.

Sandy Frey
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Quick and Easy Country Coffeecake  «««

1 yellow cake mix, divided in ½

¼ cup oil

1 egg

½ cup margarine, melted

chopped nuts, optional

Mix half of cake mix, oil and egg with fork.  Pour in greased pan.  Pour ¾ - 1 full can of pie filling over top.  Sprinkle remaining half of dry cake mix on top.  Add chopped nuts ( if desired) and melted butter.  Bake in 350 degree oven till lightly browned.  Can be drizzled with a light glaze.

Variations:  Try different cake mixes and pie fillings.

Sandy Frey
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Feather Pancakes  «««««

1 1/4 cup flour           

2 Tablespoons baking powder

2 Tablespoons sugar           

1/2 tsp. salt

2 tablespoons salad oil       

1 egg

1cup milk
                                   

Stir dry ingredients together with a wire whisk.  Add egg, oil and enough milk to make a nice batter.  Stir just till moistened---do not over stir.  Bake on a hot griddle. I use this same recipe for waffles.

Variation:  Use sour milk instead of regular milk.

Variation:

Cinnamon Feather Pancakes

Add 2 teaspoons cinnamon and 1 teaspoon vanilla (add to milk) to above ingredients.  Bake on hot griddle.  Sprinkle with cinnamon-sugar.

Cinnamon Sugar

½ cup granulated sugar

2 tsp cinnamon (more or less, to taste)

 

Sandy Frey
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Homemade Donuts

4 to 4 1/2 cup flour   

1/4 cup sugar

1/2 cup warm water 

1 tsp. salt

2 pkg. yeast              

1/3 cup oleo, soft

3/4 cup lukewarm water      

2 eggs

Mix together.  Knead 5 to 10 minutes.  Place in greased bowl.  Cover and let rise till double (1 to 1 1/2 hours).  Roll to 1/2 inch thickness.  Cut into donuts.  Cover and let rise till nearly double (30 to 40 minutes).  Fry in 385 degree deep fat fryer. 

Makes 3 dozen.

Marg Frey
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Southwestern Cornbread
 

1/2 c. cornmeal

1/4 c. flour

1/2 t. baking powder

1/2 t. salt

pepper to taste

1 egg, beaten

1 c. canned cream style corn

1/3 c. milk

3 T. melted butter

1 c. (4 oz.) shredded Monterey Jack cheese, divided

1/4 to 1/2 c. chopped green chilies

1/4 c. chopped onion

Combine cornmeal, flour, baking powder, salt & pepper.  Combine egg, corn, milk & melted butter; add to dry ingredients.  Mix just until moistened.  Pout 1/2 the batter into a greased 1 qt. baking dish.  Sprinkle with 1/2 of the cheese, & all of the chilies & onion.  Spread on remaining batter & sprinkle with remaining cheese.  Bake in 400 degree oven for 20 to 25 minutes.

(I used grated cheddar cheese instead of Monterey Jack)

Nancy Shandrew
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Corn Bread

1 cup flour                              1/2 tsp. salt

1 cup yellow cornmeal          4 tsp. baking powder

1/3 cup sugar                         2 eggs           

3 T. salad oil                          1 cup milk

Mix dry ingredients together.  Beat eggs, add oil and milk; stir into dry mixture.  Pour into greased 11 by 7 by 1 1/2 inch pan.  Bake for 20 minutes at 400 degrees.

Grandpa Frey's favorite---was weaned on this.

Marg Frey
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Corkie Micek's Banana Bread

Preheat oven to 350 degrees.  Grease and flour (or use Pam) 3 mini loaf pans.

In large bowl, blend:

1 cup sugar

2 medium bananas, sliced thin

1/2 cup oleo

2 eggs

Beat 2 minutes. 

Add:

1 1/2 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Beat 2 minutes.

Add:

1/2 cup chopped nuts

Pour into pans.  Bake 40 to 45 minutes.  (If using 1 large loaf pan, bake 50 to 60 minutes.)  Remove from pans and cool.

Pat McKenzie
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Extra Moist Banana Nut Bread  «««««

Preheat oven to 350 degrees.

Hint: Make sure all ingredients are at room temperature.

Dry ingredients:

2 cups flour

2 cups sugar

1 tsp soda

1 tsp cinnamon (or more if desired)

Set aside.

Mix together:

2 eggs, beaten

1 cup oil

1/2 cup evaporated milk

1 tsp vanilla

Pour over dry ingredients and mix lightly till just blended. 
 

Add:

2 - 3 medium bananas, mashed

Chopped nuts, optional

Beat well, but do not over mix and pour into:

5 small well-greased and floured loaf pans - bake for about 25 minutes or until toothpick inserted in center comes out clean

or 2 medium bread pans - bake for 35 to 40 minutes or until toothpick inserted in center comes out clean

Bake in 350 degree oven until toothpick inserted in center comes out clean. 

I have made streusel mix (1/2 cup flour, 1/2 cup sugar, 1/4 cup butter and 1 tsp. cinnamon) also and poured on top before baking.

Sandy Frey
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Pumpkin Ribbon Bread  «««««

2 cups pumpkin

1 cup oil

4 eggs

3 cups sugar

1 tsp salt

1 to 2 tsp cinnamon

3-1/3 cup flour

2 tsp soda

2 cups nuts, chopped (optional)

Mix in order given. 

Ribbon Mixture

2 8-oz pkgs. Cream cheese

2/3 cup sugar

2 Tablespoons flour

2 eggs

Beat together.

Fill each small bread pan equally, alternating bread, cream cheese mixture, and finally bread mixture.  Bake at 350 degrees for 30 minutes.  Check frequently as this varies with pan size and oven temperature.  This is very pretty and one of the best pumpkin breads ever.

Janice Buettner
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Cinnamon Streusel Bread  «««««

Make sure ingredients are at room temperature.

Preheat oven to 350 degrees.  Grease and flour four small loaf pans.

Streusel Topping
Mix the following with hands till crumbly:

1/2 cup white sugar

1/2 cup flour

1/4 cup butter, softened

1 tsp cinnamon

Set aside.

Batter

Mix the following:

2 cups flour

2 cups sugar

1 tsp soda

1 tsp cinnamon

Mix together:

2 eggs, beaten

1 cup oil

1 cup evaporated milk

1 tsp vanilla

Add to dry ingredients and mix well, but do not over beat.

Fill loaf pan alternately with batter, streusel, batter and finally top each with remaining streusel.   Bake for 30 to 40 minutes or until toothpick comes out clean.  This can be made in a 9X13 greased and floured pan and dusted with confectioner's sugar, if desired. 

Sandy Frey
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Breakfast Rolls

2 loaves frozen bread dough, thawed

1 pkg. instant butterscotch pudding

1/2 cup margarine

1 cup brown sugar

3 tablespoon milk

1 teaspoon cinnamon

Thaw bread and cut into small pieces.  Arrange 1/2 of the pieces in a 9X13” pan.  Melt margarine, pour 1/2 of margarine over dough pieces in pan.  Mix together pudding mix, brown sugar, cinnamon and milk.  Sprinkle 1/2 over the pieces of dough.  Add remaining pieces of dough.  Pour remaining margarine over this.  Sprinkle remaining pudding mix over this.  Allow dough to rise in refrigerator overnight.  Bake at 350 degrees for 25 minutes.  Frost with powdered sugar frosting, if desired.

Sandy Frey
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Fluffy Dumplings

Sift together:

1 cup flour, sifted

2 teaspoons baking powder

1/2 teaspoon salt

Combine:

1/2 cup milk

2 tablespoons oil

Add to flour mixture, stirring just until moistened.

Drop from tablespoon atop bubbling stew.  Cover tightly; let mixture return to boiling.  Reduce heat (don’t lift cover); simmer 12 to 15 minutes.  Makes 10 dumplings.

Sandy Frey
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Berry Cream Coffeecake  «««

3 ounce package cream cheese

4 T. margarine          
2 cups biscuit mix    
1/3 cup milk
1/2 cup raspberry preserves

1-2 T. milk
1 cup powdered sugar

1/2 tsp. vanilla

 

Cut cream cheese and margarine into biscuit mix until crumbly.  Blend in 1/3 cup milk.  Turn onto floured surface; knead 8-10 strokes.  On waxed paper, roll dough into an 8x12 inch rectangle.  Turn onto a greased baking sheet, removing paper.  Spread preserves down center.  Make 2 1/2 inch cuts at 1-inch intervals on long sides.  Fold strips over filling.  Bake at 425 degrees for 12-15 minutes.  Combine powdered sugar, remaining milk and vanilla; drizzle on top.  Very pretty.

Sandy Frey
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Dilly Casserole Bread

Soften 1 package yeast in 1/4 cup warm water.  Combine in mixing bowl 1 cup creamed cottage cheese, heated to lukewarm, 2 T. sugar, 1 T. minced onion, 1 T. butter, 2 tsp. dill seed, 1 tsp. salt, 1/4 tsp. soda, 1 unbeaten egg and the softened yeast.

Add 2 1/4 to 2 1/2 cup flour to form a stiff dough, beating well after each addition.  Cover.  Let rise in warm place until light and doubled in size, 50 to 60 minutes.  Stir down.  Turn into well greased 8-inch round casserole.  Let rise in warm place until light, 30 to 40 minutes.  Bake at 350 degrees for 40 to 50 minutes until golden brown.  Brush with soft butter and sprinkle with salt.

Grandma Polly made this when we were kids and stayed with her and Grandpa on the farm in the summer.  It is an excellent bread for sandwiches.  Butter the bread lightly and pile high with thinly sliced ham, pour yourself a cup of hot coffee – what a wonderful treat.

Polly Scholl
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Sylvia Kramer’s Bread and Cinnamon Rolls  «««««

2 packets yeast

1 cup warm water with sprinkle of sugar

Dissolve yeast in warm water and sugar

1 can evaporated milk

1 cup white sugar

1 ½ tsp salt

5 plus cups flour

5 eggs

In Kitchen Aid mixer bowl, beat together; continually adding flour.  Roll out on floured board and knead by hand until very smooth at least 8 to 10 minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled.

For Tear Apart Bread:

Tear in to little panels and place into bread pan (for tear-apart bread).

Bake 20 to 25 minutes at 350 degrees.

For Gooey Cinnamon Rolls:

2 cups brown sugar

2 cups white sugar

1 can evaporated milk

3 sticks butter
Cook together until thick (don’t boil). Pour into greased pans and cool.

Roll out dough as flat as possible.  Add butter, sugar and cinnamon.  Roll up and cut into inch thick rolls.  Put in pans. Let rise to double.  Bake for 17 to 19 minutes at 350 degrees.

Sylvia Kramer
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Whole Wheat Bread

2 1/4 cup white flour

3/4 cup wheat flour               
2 T. sugar
1 1/2 tsp. salt                        

2 T. dry milk
3 tsp. yeast

1 1/4 cups lukewarm water 

4 1/2 T. butter                       

 

Mix flours, sugar, salt, shortening, dry milk and yeast in Kitchen Aid bowl. Add water and butter; beat for about 1 minute. Stir in white flour until dough forms a ball that leaves the side of bowl.  I generally beat on low (using dough hook) for about 20 minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.  Punch dough down and form into bread or rolls.  Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake on a low rack, so top of pan is at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped.

Sandy Frey

Homemade Bread  «««««

3 cups flour

3 T granulated sugar

pinch salt

1 T powdered  milk

1-1/2 pkg. yeast

Add:

1/2 cup oleo

1 cup warm water

Add more flour till you make a dough that cleans the bowl.  'Knead' for approximately 15 minutes with Kitchen Aid mixer.  Let rise for one hour and punch down.  Shape into loaf and put in greased bread pan.  Cover with towel. Preheat oven to 375 degrees.  Bake for about  20 minutes, depending on your oven. 

Sandy Frey
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Try all the following variations.

Triple Cheese Bread

3 cups flour

2 T. sugar                  
1 1/2 tsp. salt

3 tsp. yeast

                                   
3/4 cup warm water 
2 T. butter

1/2 cup shredded Swiss cheese

1/2 cup creamed cottage cheese

3 T. grated parmesan cheese

Mix flour, sugar, salt and yeast in Kitchen Aid bowl. Add water and butter; beat for about 1 minute. Stir in enough flour until dough forms a ball that leaves the side of bowl.  I generally beat on low (using dough hook) for about 20 minutes.  Add cheeses to bowl and beat for a couple more minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.  Punch dough down and form into bread or rolls.  Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake on a low rack, so top of pan is at the center of the oven. Bake for 25 to 30 minutes.

Sandy Frey

Raisin Bread

3 cups flour

4 T. sugar

1/1/2 tsp. salt
1 1/2 T. cinnamon
2 T. dry milk

2 tsp. yeast

 

4 1/2 T. butter

1 1/4 cup lukewarm water

raisins according to taste

Mix flour, sugar, salt, cinnamon, dry milk and yeast in Kitchen Aid bowl. Add water and butter; beat for about 1 minute. Stir in enough flour until dough forms a ball that leaves the side of bowl.  I generally beat on low (using dough hook) for about 20 minutes.  Add desired amount of raisins.  Beat with Kitchen Aid for a couple more minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.  Punch dough down and form into bread or rolls.  Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake on a low rack, so top of pan is at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped.

Try adding chopped nuts or chopped apples.

Sandy Frey

Sunshine Cinnamon Bread

3 1/3 cup flour

3 - 6 T. brown sugar 
2 - 3 tsp. cinnamon

2 T. dry milk

1 pkg. yeast, quick rise

1/4 cup margarine                            
1 1/8 cup hot water

 

1/2 cup pecans (or almonds)

Mix flour, sugar, cinnamon, dry milk and yeast in Kitchen Aid bowl. Add water and butter; beat for about 1 minute. Stir in enough flour until dough forms a ball that leaves the side of bowl.  I generally beat on low (using dough hook) for about 20 minutes.  Add nuts and beat for a couple more minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.  Punch dough down and form into bread or rolls.  Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake on a low rack, so top of pan is at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped.

Sandy Frey

Seed and Wheat Bread

2 1/4 cups flour

3/4 cup wheat flour   
2 T. sugar

1 1/2 tsp. salt

2 T. dry milk
2 tsp. yeast

1 1/4 cups lukewarm water

4 1/2 T. butter                       

Add 1 T. sesame seeds and 2 T. toasted sunflower seeds.

Mix flours, sugar, salt, dry milk and yeast in Kitchen Aid bowl. Add water and butter; beat for about 1 minute. Stir in enough flour until dough forms a ball that leaves the side of bowl.  I generally beat on low (using dough hook) for about 20 minutes.  Add seeds and beat for a couple more minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.  Punch dough down and form into bread or rolls.  Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake on a low rack, so top of pan is at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped.

Sandy Frey

Rye Bread

2 1/4 cups flour

3/4 cup medium rye flour
2 T. sugar
1 1/2 tsp. salt
1 1/2 T. caraway seeds
2 T. dry milk
2 1/2 tsp. yeast

1 1/4 lukewarm water
4 T. butter                              

Mix flours, sugar, salt, caraway seeds, dry milk and yeast in Kitchen Aid bowl. Add water and butter; beat for about 1 minute. Stir in enough flour until dough forms a ball that leaves the side of bowl.  I generally beat on low (using dough hook) for about 20 minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.  Punch dough down and form into bread or rolls.  Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake on a low rack, so top of pan is at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped.

Sandy Frey

Cheese and Onion Bread

3 cups flour

1 1/2 T. sugar

1 1/2 tsp. salt                        

1 1/2 T. dry milk

3 tsp. yeast

                                   
4 1/2 T. butter

1 1/4 cups lukewarm water

1/3 cup minced onion
1/2 cup shredded cheddar cheese. 

Mix flour, sugar, salt, dry milk and yeast in Kitchen Aid bowl. Add water and butter; beat for about 1 minute. Stir in enough flour until dough forms a ball that leaves the side of bowl.  I generally beat on low (using dough hook) for about 20 minutes.  Add minced onion and cheese.  Beat a couple more minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.  Punch dough down and form into bread or rolls.  Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake on a low rack, so top of pan is at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped.

Sandy Frey

Wheat Germ Bread

                                   
2 1/4 cups flour

3/4 cups wheat flour
2 T. sugar

1 1/2 tsp. salt

1/2 tsp. thyme

1/2 tsp. marjoram     
2 T. wheat germ

2 T. dry milk

3 tsp. yeast

1 1/4 cups lukewarm water

4 1/2 T. butter

Mix flours, sugar, salt, thyme, marjoram, wheat germ, dry milk and yeast in Kitchen Aid bowl. Add water and butter; beat for about 1 minute. Stir in enough flour until dough forms a ball that leaves the side of bowl.  I generally beat on low (using dough hook) for about 20 minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.  Punch dough down and form into bread or rolls.  Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake on a low rack, so top of pan is at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped.

Sandy Frey

French Bread

2 tsp. yeast                           
3 cups flour

1 1/2 tsp. salt
1 1/2 T. sugar

1 1/2 T. shortening               

1 1/2 cups plus 2 T. lukewarm water

Mix flour, sugar, salt and yeast in Kitchen Aid bowl. Add water and shortening; beat for about 1 minute. Stir in enough flour until dough forms a ball that leaves the side of bowl.  I generally beat on low (using dough hook) for about 20 minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled.  Punch dough down and form into bread.  After second rising, slash the top of loaf with a knife or razor for split effect.  Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake on a low rack, so top of pan is at the center of the oven. Bake for 25 to 30 minutes.

Sandy Frey

Sweet Bread

2 cups plus 1 T. flour

5 T. sugar

3/4 tsp. salt
1 1/2 T. dry milk

2 tsp. yeast

 

1 1/2 T. butter

1 large egg
3/4 cup plus 2 T. lukewarm water   

Mix flour, sugar, salt, dry milk and yeast in Kitchen Aid bowl. Add water, egg and butter; beat for about 1 minute. Stir in enough flour until dough forms a ball that leaves the side of bowl.  I generally beat on low (using dough hook) for about 20 minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.  Punch dough down and form into bread or rolls.  Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake on a low rack, so top of pan is at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped.

Sandy Frey

Easy Cake Bread

2 1/2 cups flour

1 cup yellow cake mix          

2 tsp. yeast

1 1/4 cups water or milk

2 T. butter

Mix flour, cake mix and yeast in Kitchen Aid bowl. Add water (or milk) and butter; beat for about 1 minute. Stir in enough flour until dough forms a ball that leaves the side of bowl.  I generally beat on low (using dough hook) for about 20 minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.  Punch dough down and form into bread or rolls.  Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake on a low rack, so top of pan is at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped.

This bread rises quite a bit during baking, and is very light and fluffy with a crisp crust.  The variations---try using different cake mixes such as devil's food, white or vanilla, etc.  Orange or lemon peel (1/4-1 tsp.) could be added or even an extract (1/4-1/2 tsp.) for added flavor.  This is an easy bread to make as all the sugar and salt are in the cake mix!           

Sandy Frey

Cheese and Poppy Seed Bread

3 cups bread flour

2 tsp. sugar

1 tsp. salt                   

2 tsp. yeast

1 tsp. lemon peel      

2 T. poppy seeds

1 tsp. lemon extract              

8 T. butter

4 eggs

2/3 cup milk

1 cup grated cheese, lightly packed  (Suggested cheeses are Swiss or cheddar.) 

Mix flour, sugar, salt and yeast in Kitchen Aid bowl. Add lemon peel, poppy seeds, lemon extract, butter, eggs and milk; beat for about 1 minute. Stir in enough flour until dough forms a ball that leaves the side of bowl.  I generally beat on low (using dough hook) for about 20 minutes.  Add grated cheese and beat for about two more minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.  Punch dough down and form into bread or rolls.  Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake on a low rack, so top of pan is at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped.

This is worth the extra calories as a special treat.  The dough will be stickier and moister than normal.  It is a very high rising loaf. 

Sandy Frey

Squaw Bread

2 1/2 tsp. yeast                     

2 cups bread flour

1 cup whole wheat flour       

1 cup rye flour

1 tsp. salt                               

2 T. raisins

2 T. brown sugar                  

2 T. honey

2 2/3 T. oil                             

1 1/3 cups water

Mix yeast, flours, salt, raisins, and brown sugar in Kitchen Aid bowl. Add honey, oil and water; beat for about 1 minute. Stir in white flour until dough forms a ball that leaves the side of bowl.  I generally beat on low (using dough hook) for about 20 minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.  Punch dough down and form into bread or rolls.  Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake on a low rack, so top of pan is at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped.

This is a nice, sweet bread.  A few T. of sunflower seeds may be added for variation.

Sandy Frey

Honey Wheat Bread

2 1/2 tsp. yeast                     

1 1/2 cups wheat flour

1 1/2-2 cups white flour       

1 tsp. salt                               

1/4 cup shortening

1/3 cup honey

1 1/4 cup warm water

Mix yeast, flours and salt in Kitchen Aid bowl. Add shortening, honey and water; beat for about 1 minute. Stir in enough flour until dough forms a ball that leaves the side of bowl.  I generally beat on low (using dough hook) for about 20 minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.  Punch dough down and form into bread or rolls.  Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake on a low rack, so top of pan is at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped.

 

I love to add 1/4 cup sunflower seeds for a variation to this bread.

Sandy Frey

Onion Dill Bread

1 pkg. yeast                          

3 1/3 cups flour

1/4 tsp. baking soda            

1 1/2 tsp. salt            

Mix and slightly warm in microwave:

1/4 cup water                        

3/4 cup cottage cheese

3/4 cup sour cream              

3 T. sugar

3 T. minced dry onion          

2 T. whole dill seed

1 1/2 T. butter
1 egg, beaten           

Mix yeast, flour, soda and salt in Kitchen Aid bowl.  Carefully add warmed ingredients; beat for about 1 minute. Stir in enough flour until dough forms a ball that leaves the side of bowl.  I generally beat on low (using dough hook) for about 20 minutes.  Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean (and wet) dish towel.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.  Punch dough down and form into bread or rolls.  Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425°. Bake on a low rack, so top of pan is at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped.

Sandy Frey

Pumpkin Muffins

3 cups flour

2 teaspoons baking powder

1 3/4 teaspoons baking soda

1 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup raisins

1 cup chopped pecans

2 cups sugar

2 cups cooked mashed pumpkin

1 1/4 cups vegetable oil

4 eggs

2 teaspoons vanilla

Mix first 7 ingredients in a large bowl, stir well.  Make a hole in middle of mixture. Combine remaining ingredients stirring well, add to dry ingredients, stirring just until moist.  Spoon into greased muffin pan 2/3 full. Bake for 18-20 minutes at 350 degrees.   Makes 3 dozen.

Sandy Frey
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Lemon Poppy Seed Muffins (or use as small dessert breads)  ««««

Beat together:

1 package yellow cake mix 

1 package lemon cake mix

2 packages coconut cream pudding mix (cooking kind)

1/4 to 1/2 cup poppy seeds

1 cup oil

2 cups hot water       

Add:

8 eggs, one at a time, beating after each.

Pour into bread pans or large muffin cups (makes 24 to 30 large muffins or 4 loaves bread).  Bake at 350 degrees for 15 to 20 minutes for muffins or 40 to 45 minutes for bread. 

This recipe came from my sister, Marie.  It is quick and easy to make and the muffins are really great. 

I have substituted the cake mix and the pudding mix, ie, white cake mix and vanilla pudding, lemon cake with lemon pudding, etc.

Marie Battershaw Kramer
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Orange-Pumpkin Muffins

Beat till fluffy:

2 eggs

Add:

2 cups sugar             

1 cup oil

Beat well.

Add, in the following order:

1/2 cup sour milk

¼ cups orange juice

1 tsp. vanilla

2 cups flour

1 tsp. soda                

2 tsp. cinnamon

2 teaspoons cloves

2 teaspoons nutmeg

1 teaspoon allspice

sprinkle of mace

1 small can pumpkin

1 tsp zest of orange peel

1 cup nuts, chopped (nuts are optional)

Make sure all ingredients are at room temperature.

Mix ingredients well and pour into 24 small well-greased and floured muffin cups.  Bake in 350 degree oven for 18 to 19 minutes or until toothpick inserted in center comes out clean.

Yield: 24 muffins

Variation:

Pumpkin Muffins with Cream Cheese Filling

1 8-oz. pkg. cream cheese

1/3 cup sugar

1 Tablespoon flour

1 egg

Mix together.  Pour pumpkin mixture into muffin cup.  Add 1 tablespoon of filling on top of each muffin, pressing down into muffin with the back of tablespoon.  Bake at 350 degrees for 19 minutes or until a toothpick inserted in center comes out clean.  Yield: 30 muffins

Sandy Frey
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Rhubarb Nut Muffins

1 1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg
1/2 buttermilk
1 teaspoon vanilla
1 cup diced rhubarb (fresh)
1/2 cup chopped walnuts

Topping:
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon

Combine all ingredients except the topping and mix well and fill greased muffin cups 3/4 full.

Then put topping over the top and bake at 375 degrees for 20 to 25 min.

Makes 12

Sandy Frey
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Sour Cream Muffins

Basic Recipe

Batter:
Mix together:
1 cup sugar, brown or granulated
2 cups flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt

In a separate bowl, mix together the following liquids and then add to dry ingredients:

½ cup butter, melted
2 eggs, slightly beaten
½ cup sour cream
1 tsp vanilla

Stir with a fork just till moistened.  Do not over stir.  Fill muffins cups 2/3 full using an ice cream scoop making sure you get plenty of batter.
Bake at 375 degrees for 12 to 15 minutes.  Remove from pan and cool.

Makes about 2 dozen muffins.

Variations 

Topping:
Mix together:
½ cup brown sugar
1 to 2 tsp cinnamon – depending on your preference
1/2 cup finely chopped nuts, optional – Add more if you prefer
Mix together and pour over muffin batter.  Fold gently once or twice.  You do not want topping to be fully incorporated.  Fill muffins cups 2/3 full using an ice cream scoop making sure you get plenty of batter and topping in each scoop. 

Topping:
Mix together and sprinkle over top of muffins.  Bake as usual.
1 cup oatmeal
2 T brown sugar
1/2 cup butter


Sandy Frey
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Peach Nut Bread

3 cups flour
1 1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 egg
1 cup buttermilk
2 teaspoons vanilla
1 can peach pie filling (any pie filling will work)
1/2 cup walnuts, chopped

Put peach pie filling in food processor and pulse till chopped.   
Combine all ingredients, except topping. 
Mix well and pour into small loaf pans or a 9X13.   

Topping:
3/4 cup packed brown sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon

Combine topping and pour over ingredients in pan. 

Bake at 375 degrees for 20 to 25 min.

Sandy Frey
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Norwegian Pastry

Preheat oven to 350 degrees.

1/2 c. butter

2 Tbsp. water

1 C. flour

Mix till like pie crust. 

Separate dough into 2 equal parts.  Pat out onto cookie sheet sprayed with cooking spray.

Heat another 1/2 C. butter in 1 Cup of water till butter melts.

Add 1 C. flour to butter/water mixture.  Beat well.

Let cool 10 min.  When mixture is cool...

Add:  2 eggs.  Beating well after each addition.

Pour this mixture on top of dough on cookie sheet.

Bake 350 for 45-50 min. or till golden brown.

Cool.

Frost with powdered sugar frosting:

    2 C. powdered sugar

    1 pat melted butter + milk to moisten

    1 tsp. vanilla.  Mix till spreading consistency, frost pastry and sprinkle with chopped walnuts if desired.

Pat McKenzie
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