Overnight Pecan Rolls

Noelle brought this one to us and we have often had it Christmas morning.

1 cup chopped pecans
18 frozen bread dough rolls (Rhodes)
1 3-ounce package butterscotch pudding (not instant)
½ cube butter
¾ cup brown sugar
¾ teaspoon cinnamon

Grease Bundt pan and spread nuts in bottom. Sprinkle dry pudding over dough in pan. Melt butter, brown sugar, and cinnamon together and pour over dough. Leave uncovered overnight (8 hours). Bake 25-30 minutes at 350°. Turn out, upside down, onto plate immediately after taking out of oven.

French Donuts

An old recipe from Grandma King (Diane’s maternal Grandmother)

½ cup shortening
1 tablespoon nutmeg
½ cup sugar
2 teaspoons baking powder
⅔ cup milk
½ teaspoon salt
1½ cups flour
1 egg separated
Cinnamon-sugar mixture in a shaker

Cream shortening and sugar. Add egg yolk. Then add other ingredients. Lastly fold in stiffly beaten egg white. Fill greased muffin tin ½ full. Bake at 400° for 20 minutes. When done and still warm, brush tops with melted butter and sprinkle with cinnamon-sugar mixture.

Breads

Evelyn’s Rolls
“Bread Maker” Bread
French Bread
Onion Corn Bread

Evelyn’s Rolls

2 tablespoons yeast (2 packages, not rapid rise)
½ cup lukewarm water
(Optional - 1 teaspoon sugar for the yeast to eat)
1½ cups milk
1 cup margarine
1 cup sugar
6 eggs, beaten
1 teaspoon salt
7-8 cups flour (no more than 8 cups)

Mix yeast, water, and sugar in a bowl and set aside. Heat milk and margarine together until the margarine melts. Combine eggs, sugar and salt, and add milk mixture. Mix in the yeast. Add flour 1 cup at a time and mix - dough remains sticky. Let rise until double.

Take ¼ of the dough, roll out into a circle (⅜- to ½-inch thick), and then cut like a pie into 8 to 10 wedges. Roll from the wide end to the tip, and shape into crescent rolls with the tip on the bottom. Let rise 1 hour. Can set for 5-6 hours. Bake at 375° for 10 minutes or until lightly browned. Brush tops with butter as soon as you remove them from the oven. Makes about 36 rolls.

“Bread Maker” Bread

3½ cups flour
1½ tablespoons sugar
2 teaspoons salt
2 teaspoon yeast
2 tablespoons oil
1⅓ cups warm water

Follow bread maker “white bread” instructions.

French Bread

2½ cups warm water
2 tablespoons yeast
1 tablespoon salt
1 tablespoon oil
7 cups flour

Mix all ingredients and place in greased bowl. Let rise 1 hour until doubled. Shape into two loaves. Place on cookie sheet that has been oiled and sprinkled with corn meal. Make diagonal slits on top. Brush with egg white mixed with cold water. Sprinkle with sesame seeds. Bake 20 minutes at 450°. (The new quick rise yeast and the instant mix yeasts are great!)

Onion Corn Bread

From A Pinch of Salt Lake

1 large onion – chopped
¼ cup butter
1 14-ounce package corn muffin mix
1 egg – beaten
⅓ cup milk
1 cup creamed corn
2 drops Tabasco sauce
1 cup sour cream
¼ teaspoon salt
1 teaspoon dill weed
1 cup sharp cheddar cheese – grated

Sauté onion slowly in butter; set aside. Combine muffin mix, egg, milk, corn and Tabasco in large bowl. Mix well. Spread into greased 9x13 inch pan. Mix sautéed onions, sour cream, salt, dill weed and ½ cup of the cheese. Spread onion mixture over corn batter in pan. Sprinkle with remaining cheese. Bake at 425° for 25-30 minutes. Serve warm.

Boiled Raisin Cake

Granny used to make this in two bread pans. It is Dad’s favorite cake.

2 cups sugar
2 cups water
½ cup shortening
2 cups raisins
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon soda
3½ – 4 cups flour
1 cup chopped nuts
¼ teaspoon salt
2 teaspoons baking powder

Boil the first eight ingredients together (to nutmeg) for 5 minutes. Let cool and then add soda dissolved in small amount of hot water. Add remaining ingredients. Stir well. Bake at 275° for 40 minutes to 1 hour. Use toothpick to test.

Zucchini Bread

3 eggs
2 cups zucchini – peeled and grated
3/4 cup vegetable oil
2 cups sugar
2 teaspoons vanilla
3 cups flour
¼ teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
½ cup chopped nuts

Beat eggs until light and fluffy. Stir in zucchini, oil, sugar and vanilla. In a separate bowl, mix all dry ingredients. Stir zucchini mixture into dry ingredients. Pour into 2 greased and floured loaf tins. Bake at 325° for 1 hour 10 minutes. Remove immediately from pan.

Cranberry Orange Loaf

¼ cup butter
1 cup sugar
1 egg
¾ cup orange juice
1½ tablespoons orange zest
2 cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups cranberries, chopped*
½ cup pecans, coarsely chopped (optional)

Beat butter, sugar and egg. Stir in juice and zest then dry ingredients and cranberries and nuts. Pour into one 9x5 loaf pan or three 5x2 inch mini loaf pans. Bake in preheated 350° oven for 1 hour or until toothpick inserted in center comes out clean. Let stand ten minutes then turn out onto wire rack to cool. This also makes great muffins.
* To chop cranberries freeze and process in food processor for a few seconds.

Banana Bread

½ cup oil
1 cup sugar
2 eggs
3 ripe bananas
½ teaspoon ginger
½ teaspoon salt
1 teaspoon baking soda
2 cups flour
1/3 cup hot water

Heat oven to 325°, and grease a 9x5 loaf pan. Blend oil and sugar together then add the bananas making sure it is well blended. Next add the ginger, salt, and baking soda. Finally add the flour and water until you have a smooth batter. Pour into the loaf pan and sprinkle the top with a little bit of white sugar. Bake for about 1 hour and then check with a toothpick. Bake until done.