“Punkin Bread”

1 c. oil
3 c. sugar
4 eggs
2 cups “punkin”
1 tsp. vinegar
2/3 cup water
3 1/2 cups flour
1 tsp. salt
1 1/2 tsp. cinnamon
2 tsp. baking soda
1 c. nuts (optional)

Mix all wet ingredients. Combine dry ingredients and add to first mixture and mix until well blended. Bake at 350 degrees for 15 minutes for muffins and 1 hour for bread.

Banana Bread - Crock Pot

3 bananas
1 c sugar
1/2 c shortening
1 t baking soda
1 t vanilla
2 eggs
2 c flour
1/2 t salt
Nuts (optional)

In a medium mixing bowl, mix dry ingredients. Add bananas, eggs (one at a time), and vanilla. Pour into crock pot pan (either the bread pan insert that is made for the crock pot or a coffee can cut down to size). Bake in crock pot on low until done – about 6 hours.

Zucchine Bread

Below makes 2 loaves or 1 bundt pan:

3 eggs
2 cups grated zucchine
1 tsp. backing powder
1 tsp. vanilla
1 tsp. cinnamin, nutmeg, cloves (one of each)
3 cups flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup oil

Bake for 1 hour at 325.

PARMESAN CRESCENT ROLLS

2 C. all-purpose flour
2 C. cottage cheese
3/4 C. butter, softened
1/2 tsp. salt
1 C. grated Parmesan cheese

Combine flour, cottage cheese, butter and salt in a large bowl and mix well. Divide into 4 equal portions. Wrap each portion in plastic wrap. Chill dough for 2-12 hours. Preheat oven to 375 degrees. Roll each potion of dough into an 8-inch circle on a floured work surface. Sprinkle each of the circles with 1/4 C. Parmesan. Cut each circle into 8 triangles. Roll up each triangle into a crescent, starting at the outside edge. Pinch the seams to seal. Arrange crescents on baking sheets. Bake until browned, about 18 to 20 minutes. Serve immediately.

VARIATION: Mix 1 tsp. chopped cooked bacon with the Parmesan before sprinkling on each circle of dough.

LEMON BREAD

2 C. sugar
3/4 C. margarine
4 eggs
3 C. flour
1 C. milk
2 tsp. baking powder
1/4 tsp. salt
lemon rind from 2 lemons

Cream sugar and margarine. Add eggs and mix. Add all other ingredients and mix well. Bake in 2 greased bread pans (works best in GLASS pans - it will turn out of pan more easily) at 350 degrees for 45 minutes - 1 hour.


GLAZE

1 C. sugar
juice from 2 lemons

Poke holes all over entire top of HOT bread (as soon as it comes out of the oven) with a toothpick. Pour glaze over the top. Allow to cool a good 45 minutes to an hour before running a knife around loaf and turning out of pans.

PARMESAN KNOTS

1/2 cup vegetable oil
1/4 cup grated Parmesan cheese
1 1/2 tsp. dried parsley flakes
1 1/2 tsp. dried oregano
1 tsp. garlic powder
dash pepper
3 cans (12 oz. each) refrigerated buttermilk biscuits (I used "original flakey")

In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6" rope; tie in a loose knot. Place on greased baking sheets.

Bake at 450 degrees for 5-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.

Poppy Seed Bread

3 eggs
1 1/8 C. oil
2 1/4 C. sugar
1 1/2 C. milk
3 C. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. almond extract
1 1/2 tsp. butter extract
1 1/2 tsp. vanilla extract
1 1/2 T. poppy seeds

Beat eggs, oil & sugar. Add flour, salt, baking powder & milk. Then, add extracts and poppy seeds. Bake at 350 degrees for 1 hour in two bread pans or 3 pans for smaller loaves.


GLAZE:

1/4 C. orange juice
3/4 C. sugar
1/2 tsp. butter, almond & vanilla extracts

Prick bread while warm and drizzle glaze over entire bread. (I double the glaze when making 3 loaves).

Most Delish Homemade Rolls

Scald:
1 1/2 C. milk
(Scald = heat until hot...not boiling)
Add:
2 cubes butter
1 C. sugar
1 1/2 tsp. salt
Set aside to cool.

In a medium-sized bowl, dissolve:
4 T. yeast
1/2 C. warm water
1/2 tsp. sugar
Set for 10 minutes. (yeast will expand. Make sure it is in a large enough bowl to do so.)

Beat 4 eggs and add to milk mixture. Add 4 C. flour and mix well (by hand with a wooden spoon). Add yeast, mix well. Add 3 C. flour, mixing after each cup. Let rest for 10 minutes, then stir. Cover with a towel or saran wrap and let rise until doubled in bulk (approx. 1 hour). Punch down and let rise 10 more minutes. Section dough into 2 pieces. Roll each piece out separately into a circle and brush with melted butter. Cut into triangles like a pie. Roll up each piece like a crescent roll. Place on a cookie sheet and let rise until doubled. Bake at 375 degrees for 10-13 minutes. Remove from oven and brush with melted butter. Feel free to shape dough in whatever shapes desired (simple round, etc.). These rolls are to die for!! Makes approx. 2 1/2 dozen rolls. I also use this recipe to make cinnamon rolls and they are DELISH!!!