Chimichangas

1 lb. ground beef 1/2 cup finely chopped onions

2 cloves garlic, minced

1 tsp. dried oregano leaves

1 tsp. crushed red pepper

8 Flour Tortillas

8 slices of Cheese

2 cups oil

1/4 cup Sour Cream

1/4 cup finely chopped fresh cilantro

Brown meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; mix well. Cook until onions are tender, stirring occasionally; drain. Place1/4 cup meat mixture onto center of each tortilla; top with cheese. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet; cover. Refrigerate 20 min. Heat oil in large saucepan on medium-high heat. Add tortilla pouches, 2 at a time; cook 5 min. or until golden brown. Drain. Remove toothpicks. Serve topped with sour cream and cilantro.

Crepes

2 eggs

1 cup milk

2/3 cup all-purpose flour

1 pinch salt

1 1/2 teaspoons vegetable oil

In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.

Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Klusky Salad

Klusky Noodles, cooked and drained

1 tomato, cubed

1 Cucumber, chopped

1 carrot, sliced

1 stalk celery, sliced

4 hard boiled eggs, chopped

Miracle whip, to coat

3 Tbsp. Mustard

Pepper and season salt to taste

Mix together. Chill. Serve cold.

Chicken Tortellini Soup

4 Tbsp. Butter
4 Tbsp. Flour
½ Onion, chopped
Oregano
Salt and Pepper
Chicken
Tortellini
Chicken Broth

Sauté onion in butter. Add flour to make a rue. Slowly add chicken broth. Add seasonings and chicken to soup. Simmer until chicken is fully cooked. Add tortellini and cook until pasta is tender. Serve.

Chicken Noodle Soup

Chicken
Chicken Broth
Chicken Bouillon Cubes
Noodle Soup Mix (one package)
Grandma’s frozen Noodles

Boil chicken in Broth and bouillon. Cut up the chicken when fully cooked and place back in broth. Add soup mix and noodles. Cook until noodles are tender.

Ham and Noodles

Ham, cubed

Egg Noodles

1 can Cream of Mushroom

Salt and Pepper

Cook noodles, drain. Cook ham. Add soup, salt and pepper. Pour over noodles.

Pork Chops and Rice

Pork Chops

1 C. Rice

1 can Cream of Mushroom

Salt and Pepper

2 C. Water

Brown pork chops. Put the chops in the bottom of a baking dish. Mix rice, soup, salt, pepper and water together. Pour over chops. Bake at 350 for about 1 hour or until rice is done.

Cheeseburger Buns

2 packages active dry yeast

1/2 cup warm water (110° to 115°)

3/4 cup warm milk (110° to 115°)

1/4 cup sugar

1/4 cup shortening

1 egg

1 teaspoon salt

3-1/2 to 4 cups all-purpose flour

1-1/2 pounds ground beef

1/4 cup chopped onion

1 can (8 ounces) tomato sauce

8 slices cheese, quartered

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside. Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal. Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Meat Rolls

Rolls: 1 Yeast cake

¼ C. Water

2 ½ C. Flour

½ Tsp. Baking Soda

1 Tsp. Baking Powder

½ tsp. Salt

1/8 C. Sugar

½ C. Shortening

1 C. Buttermilk

Meat Mix:

Ground Beef

Onions

Salt and Pepper

Ketchup and Mustard

Dissolve yeast in warm water. Combine flour, soda, powder, salt and sugar. Cut in shortening. Add buttermilk and yeast. Brown meat, drain fat. Add onions, salt, pepper, ketchup and mustard to meat. Roll out dough. Spread meat mixture over dough. Roll “jelly roll” style, cut into 12 parts. Place on greased cookie sheet, bake at 400 for 15-20 minutes. Serve hot with gravy.

Hamburger and Rice

Ground Beef

1 C. Rice

1 can Cream of Mushroom

Onions

2 C. Water

Salt and Pepper

Chow Mein Noodles

Soy Sauce

Brown beef, drain fat. Add onions, rice, soup, salt, pepper and water. Stir. Cover and cook on medium low heat for 20-25 minutes or until rice is done. Top with noodles and soy sauce if desired.

Lasagna

Lasagna Noodles

Salt and Pepper

Garlic powder

Onions

Cottage Cheese

Shredded Cheese

Tomato Sauce

Cook noodles, drain. Brown meat, drain fat. Add onions, tomato sauce, salt pepper and garlic powder. Simmer. Layer noodles, meat and cheese two times. The third time, layer noodles and cottage cheese, then the fourth time, layer noodles, meat and cheese. Bake at 350 for 30-35 minutes.

Chicken Enchiladas

2 tablespoons butter

1/4 cup all-purpose flour

2-1/2 cups chicken broth

1 teaspoon dried coriander

1 can (4 oz) chopped green chilies, divided

2 cups cubed cooked chicken

1 cup (4 oz) shredded Monterey Jack cheese

8 flour tortillas (8 inches), warmed

1 cup (4 oz) shredded cheddar cheese

Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies. Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted.

Chicken Nuggets

Chicken, cubed

1/3 C. Flour

¼ tsp. Salt

1 ½ tsp. Vinegar

¼ tsp. Baking Soda

1/3 C. Water

Mix all ingredients except chicken together. Dip chicken in batter and deep fry until golden brown.

Little Chickies*

Chicken, cooked and cubed

1 can Cream of Chicken

1 box Stuffing mix (make according to directions)

Mix cooked chicken and soup together over medium low heat. Place prepared stuffing over chicken soup. Cover and heat for 5-10 minutes, until heated through and bubbly.’

*can also be made with pork.

Chicken Casserole

Chicken, cooked and diced

2 cans Cream of Chicken

Egg Noodles, cooked and drained

Cheese, grated

Salt and Pepper to taste

Combine all ingredients together in baking dish. Bake at 350 for 30-35 minutes.

Chicken Puffs or Pitas

Puffs:

1 C. Water

1 C. Flour

½ C. Butter

4 Eggs

 

Chicken Salad:

Chicken, cooked and diced

Miracle Whip

Lemon Juice

Almond Slivers

Salt and Pepper to taste

Pitas (if using them)

Mix chicken salad ingredients together and chill. (If using pitas, fill and serve.) If using puffs: Boil water, butter and a dash of salt in medium saucepan. Add flour. Stir until it forms a ball, remove from heat. Let set a minute. Add eggs, beat until smooth. Drop onto greased baking sheet, bake at 400 for 30-35 minutes. Cool completely. Cut tops off puffs and fill with chicken salad, replace tops. Serve cold.

Hawaiian Haystacks

1 C. rice

2 C. Water

Curry sauce:

2 C. Chicken Broth

½ tsp. Curry Powder

Chicken, cooked and diced

Cornstarch or Rue for thickening

Toppings:

Chopped green onions

Chopped Tomatoes

Pineapple tidbits

Hard boiled eggs, chopped

Peanuts

Celery, chopped

Almonds, slivered

Chow Mein Noodles

Coconut

Cheese, grated

Olives

Cook rice and water over low heat until done, about 20-25 minutes. Bring broth, curry powder and chicken to a boil. Thicken with cornstarch or Rue. Top the cooked rice with the curry sauce and toppings of your choice.

Chicken Tacos

Tortilla Shells

Sliced Cheese of your choice

Bacon, cooked and crumbled

Chicken Fingers

Lettuce

Ranch dressing, or dressing of your choice, BBQ sauce is good

Heat taco shells, place chicken, cheese, lettuce and sauce in the shell. Wrap and enjoy.

Chicken Fingers

4 Chicken breasts

1 C. Flour

½ tsp. Salt

¼ tsp. Pepper

¾ C. Milk

1 C. Oil for frying

Cut chicken into strips. Mix flour, salt and pepper in shallow bowl. Dip chicken into milk, roll in flour to coat well, then fry in oil at 350. Fry until golden brown on each side. Drain on paper towels. Serve with sauce of your choice.  I like to use these to make Chicken Tacos

Delicious Dessert

1 C. Flour                                           
½ C. Butter
½ C. Chopped Nuts                        
8 oz. Cream Cheese
2 C. Cool Whip                                  
Butterscotch Cook and Serve Pudding
3 C. Milk                                            
Coconut Cream Cook and Serve Pudding
1 C. Powdered Sugar

Mix and press flour, butter and chopped nuts. Bake 15 minutes at 350*, cool. Cream together Cream cheese and Powdered sugar. Fold in 1 cup cool whip. Pour on crust. Cook Puddings in 3 cups milk. Boil. Cool. Pour over cream cheese mix. Top with coop whip and nuts.

BBQ Ham

3-4 lbs. Ham, thin sliced                                                
2 C. Ketchup
1 tsp. dry Mustard                                                          
2 Tbsp. Worcestershire sauce
¼ lb. Bacon                                                                        
½ Onion, diced
½ C. Brown Sugar                                                            
¼ C. Vinegar
2 Tbsp. Soy Sauce                                                           
4 Tbsp. Cornstarch

Fry Bacon. Add onion and sauté. Drain from grease. Crumble the bacon, place in soup pan or crock pot. Add remaining ingredients except for cornstarch. Simmer for 10-15 minutes. Add cornstarch to ½ cup water, pour over ham and sauce. Boil for 3-4 minutes. Serve over rolls or biscuits of your choosing

Orange Syrup

1/2 cup orange juice                                      
1/3 cup corn syrup
1/4 cup sugar                                                    
4 teaspoons butter
1 teaspoon grated orange peel                 
1/2 teaspoon orange extract

 In a saucepan, combine the orange juice, corn syrup, sugar, butter and orange peel. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from the heat; stir in extract. Serve with French toast.

Homemade Syrup

3/4 cup packed brown sugar                     
1/4 cup sugar
3/4 cup water                                                  
1/2 cup light corn syrup
1/2 teaspoon maple flavoring                    
1/2 teaspoon vanilla extract

In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Boil for 7 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool for 15 minutes. Serve over pancakes, waffles or French toast.

Peanut Butter Syrup

1/2 cup maple syrup                                      
1/4 cup peanut butter

In a small saucepan over low heat, heat syrup and peanut butter until peanut butter is melted; stir until smooth. Serve warm with waffles, pancakes or French toast.

Ham and Egg Scramble

Ham, diced                   

Eggs

Cheese, grated                   

Salt and pepper

Heat diced ham. Add eggs, scramble. Cook until eggs are set. Sprinkle with grated cheese. Cook and stir until cheese is melted. Add salt and pepper to taste. Serve.

Creamed Eggs on Toast

6 hard boiled eggs, diced
2 Tbsp. butter
2 Tbsp. flour
1 ½ C. milk
Salt and pepper to taste
Toast

In a small sauce pan melt butter. Stir in flour, salt and pepper. Stir in milk all at once. Cook and stir over medium heat till thickened and bubbly. Add diced eggs. Cook and stir one minute longer. Serve over toast.

Biscuits and Sausage Gravy

1 pkg. dry yeast ½ C. warm water

5 C. Flour ¼ C. Sugar

1 tsp. Salt 1 tsp. Baking Soda

2 Tbsp. Baking Powder 1 C. Shortening

2 C. Buttermilk

Gravy:

Bulk Sausage

Flour

Milk

Dissolve yeast in water. Combine dry ingredients. Cut shortening into dry ingredients. Add buttermilk and yeast mixture into shortening mixture. Knead, then roll out ½ inch thick and cut into buiscuits. Put onto lightly greased pan. Bake at 400 for 12-15 minutes. Meanwhile brown sausage. Add flour, enough to make a rue with the drippings from the sausage. Pour in milk. Cook until thickened. Serve over buiscuits.

Breakfast Burritos

Bulk pork sausage

6 eggs

1 cup (4 ounces) cheese

flour tortillas (8 inches)

Salsa

In a large skillet, cook the sausage until meat is no longer pink; drain. Add eggs scramble and heat until eggs are cooked. Spoon filling off center on each tortilla; sprinkle with cheese, fold ends and sides over filling and roll up. Serve with salsa if desired.

Very Vanilla French Toast

1 cup milk

1 package (3 ounces) cook-and-serve vanilla pudding mix

1 egg

1/2 teaspoon ground cinnamon

8 slices Texas toast

2 teaspoons butter

In a large bowl, whisk the milk, pudding mix, egg and cinnamon for 2 minutes or until well blended. Dip toast in pudding mixture, coating both sides. In a large skillet, melt butter over medium heat. Cook bread on both sides until golden brown.

Sourdough Starter and Hotcakes

1/2 teaspoon active dry yeast

1-1/2 cups lukewarm water

2 cups all-purpose flour

Soften yeast in water. Add flour and stir to mix. Put in a glass, ceramic or china container with a loose lid. (Never use a metal container for sourdough starter, and be sure it's plenty big, as the starter expands.) Let set at room temperature for 3 days, stirring once or twice a day. The starter will "work" and will have a definite sour odor. After the starter has soured, it can be stored in the refrigerator until used.

SOURDOUGH HOTCAKES:

The night before you plan to make hotcakes, take the starter out of the refrigerator and add to it 2-1/4 to 3 cups flour and 1/2-cup lukewarm water. This amount can vary in order to get the right consistency.

The next morning, dip out enough for the "heel", about a cup of the starter, to save for the next time. This is returned to the refrigerator. To the rest of the starter, add 2 or 3 tablespoons sugar (to help the hotcakes brown) and 2 teaspoons salt. Beat in 2 eggs. Just before it's time to bake the hotcakes, add 3/4 teaspoon baking soda. Stir just enough to mix. Bake on a skillet or a cast-iron griddle, which has been greased.

Cinnamon Hotcakes

1-1/3 cups all-purpose flour

4-1/2 teaspoons brown sugar

1-1/4 teaspoons baking powder

1 teaspoon ground cinnamon

2 eggs

1 cup milk

2 tablespoons butter, melted

Additional cinnamon

Maple syrup

In a large bowl, combine the flour, brown sugar, baking powder and cinnamon. Combine eggs, milk and butter; stir into dry ingredients just until combined. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Sprinkle with cinnamon. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup.

Honey Corn Bread

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 cup heavy whipping cream

1/4 cup canola oil

1/4 cup honey

In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Ranch Biscuits

2 cups biscuit/baking mix

4 teaspoons dry ranch salad dressing mix

2/3 cup milk

2 tablespoons butter, melted

1 teaspoon dried parsley flakes

1/8 teaspoon garlic powder

In a large bowl, stir the biscuit mix, salad dressing mix and milk until combined. Drop 2 in. apart onto a greased baking sheet. Bake at 425° for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley and garlic power; brush over warm biscuits.

Amish Friendship Bread

Starter:

1 pkg. Yeast

1 C. Sugar

1 C. Milk

1 C. Flour

Dissolve yeast in small amount of warm water. Mix all ingredients together and put in a zip lock bag. (this is day one)

Day 1: do nothing

Day 2-5: Mush the bag

Day 6: Add 1 cup each –flour, sugar and milk. Mush the bag

Day 7-9: Mush the bag

Day 10: in a large non-metallic bowl, combine batter with 1 ½ cups Milk, 1 ½ cups flour and 1 ½ cups sugar. Mix with wooden or plastic spoon. Take four one gallon zip lock bags pour 1 cup of starter in each. (these are for friends and family, don’t forget the instructions)

To the remaining batter in bowl add:

3 Eggs

2 C. Flour

1 C. Oil

½ tsp. Vanilla

½ C. Milk

2 Tsp. Cinnamon

1 C. Sugar

1 ½ tsp. Baking Powder

½ tsp. Salt

½ tsp. Baking Soda

1 Large pkg. Pudding mix, any flavor

Nuts, chopped

In a separate bowl mix 1 tsp. cinnamon and 3 tbsp. sugar, sprinkle into well greased bread pans. Pour batter into pan. Bake at 325 for 1 hour or until done. Remember: DO NOT REFRIGERATE STARTER! As air builds in the bag, let air out. If is normal for the batter to thicken, bubble and ferment.

Feather-light Butter Rolls

1 Tbsp Yeast 

1 Tbsp Sugar
1/4 C. Water (warm)

1 C. Scalded Milk

1 C. Butter, melted

½ C. Sugar

1 tsp. Salt

3 Eggs, well beaten

4 C. Flour
1/2 C Butter, melted (to brush on dough before baking)  

In a large bowl add yeast, 1 Tbsp. sugar, and water.  Let set, until yeast has foamed. Add milk, which has been cooled to lukewarm. Add butter, sugar, salt and eggs to yeast mixture and mix thoroughly. Add flour and mix to make a soft dough. Store in refrigerator overnight or longer. In the morning place on floured board and knead a little. Roll half of dough into a circle, brush with melted butter. Cut as you would butter-horn or crescent rolls. Place on buttered cookie sheet, and brush rolls with more melted butter. Let rise 2-4 hours. Bake at 375 for 15-20 minutes.

Scones/Fry Bread

1 ¾ C. Milk

1 ½ Tsp. Shortening

2 ½ heaping Tbsp. Sugar

1 Tsp. Salt

2 Eggs

1 Yeast Cake

¼ C. warm water

4 C. Flour

Heat milk and shortening. Add sugar and milk. Beat eggs; add to warm milk. Dissolve yeast in water. Add to the mixture. Add flour one cup at a time. Mixing well. Put dough in a greased bowl, let rise. Separate dough into hand size sections, shape into flat disks and deep fry at 375 until golden brown.

Giant Pretzels

1-1/2 teaspoons active dry yeast

3/4 cup warm water (110° to 115°)

1-1/2 teaspoons sugar

3/4 teaspoon salt

1-1/2 cups all-purpose flour

 2 tablespoons butter

Coarse salt

In a large bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, 1/2 cup at a time, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into six portions. On a lightly floured surface, roll each portion into a 14-in. rope; twist in a pretzel shape. Place on greased baking sheets. Brush with butter; sprinkle with coarse salt. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Serve warm.

Orange Glazed Crullers

1 package (1/4 ounce) active dry yeast

1/4 cup warm water (110° to 115°)

3/4 cup warm milk (110° to 115°)

1/2 cup butter, softened

1/4 cup sugar

1 teaspoon salt

2 eggs, lightly beaten

4 cups all-purpose flour

Oil for deep-fat frying

GLAZE:

2 cups confectioners' sugar

3 tablespoons orange juice

1 teaspoon grated orange peel

In a large bowl, dissolve yeast in water. Beat in the milk, butter, sugar, salt and eggs. Beat in 2 cups of flour until smooth. Add remaining flour. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. Punch dough down; divide in half. Return one portion to the refrigerator. On a floured surface, roll out second portion into an 18-in. x 9-in. rectangle; cut width-wise into 3/4-in. strips. Fold each strip in half lengthwise and twist several times. Pinch the ends to seal. Place on greased baking sheets. Repeat with remaining dough. Cover and let rise until almost doubled, about 35-45 minutes. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry crullers, a few at a time, until golden, about 1 minute on each side, turning with a slotted spoon. Drain on paper towels. In a small bowl, combine glaze ingredients; brush over warm crullers.

Churros

1/2 cup water

1/2 cup milk

1 tablespoon canola oil

1/4 teaspoon salt

1 cup all-purpose flour

1 egg

1/4 teaspoon grated lemon peel

Additional oil for frying

1/2 cup sugar

1/4 teaspoon ground cinnamon

In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes. Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon peel; beat for 1-2 minutes. Set aside to cool. In a deep skillet, heat 1 in. of oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips. Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over fritters. Serve warm.

Pumpkin Drop Doughnuts

2 eggs

1-1/4 cups sugar

2 tablespoons shortening

1 cup canned pumpkin

2 teaspoons white vinegar

1 teaspoon vanilla extract

3 cups all-purpose flour

1/2 cup nonfat dry milk powder

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup lemon-lime soda

Oil for deep-fat frying

Additional sugar

In a large bowl, beat the eggs, sugar and shortening. Add the pumpkin, vinegar and vanilla. Combine the dry ingredients; add to the pumpkin mixture alternately with soda. In an electric skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry for 1 minute on each side or until golden brown. Drain on paper towels; roll in sugar while warm.

Cake Doughnuts

2 eggs

2-1/2 cups sugar

1/2 cup sour cream

5 tablespoons butter, melted

1 teaspoon vanilla extract

10 cups all-purpose flour

3 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon ground nutmeg

2-1/2 cups buttermilk

Oil for deep-fat frying Confectioners' sugar

In a large bowl, beat eggs; add the sugar, sour cream, butter and vanilla. Combine flour, baking soda, salt and nutmeg; add to sour cream mixture alternately with buttermilk. Turn onto a lightly floured surface; roll to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar.

Snowflake Doughnuts

2 packages (1/4 ounce each) active dry yeast

1 cup warm water (110° to 115°)

1-1/4 cups warm milk (110° to 115°)

1/2 cup canola oil

1 cup sugar

1/2 teaspoon salt

3 eggs

6 cups all-purpose flour

Oil for deep-fat frying

Confectioners' sugar or additional sugar, optional

In a large bowl, dissolve yeast in warm water. Add warm milk and oil. Add sugar, salt and eggs. Stir in flour (dough will be very sticky). Cover and let rise in a warm place until doubled, about 45 minutes.

Stir dough down and let rise for 45 minutes. Stir dough down; roll out on a well-floured surface to 1/2-in. thickness. Cut with a 2-1/2-in. cutter. Place on greased baking sheets; cover and let rise for 45 minutes. In an electric skillet or deep-fat fryer, heat 1 in. oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners’ sugar if desired. Yield: 18 servings. Note: this is a very soft dough, but makes wonderfully light doughnuts.

Pumpkin Cinnamon Rolls

2-3/4 to 3-1/4 cups all-purpose flour, divided

1 package (1/4 ounce) active dry yeast

1/2 cup solid-pack pumpkin

2/3 cup milk

2 tablespoons sugar

4 tablespoons butter, divided

1/2 teaspoon salt

1 egg, beaten

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

CARAMEL FROSTING:

2 tablespoons butter

1/4 cup packed brown sugar

1 tablespoon milk

1/4 teaspoon vanilla extract

Dash salt

1/4 to 1/3 cup confectioners' sugar

In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.

Coconut Pumpkin Loaves

5 eggs

2 cups sugar

2 cups canned pumpkin

1-1/4 cups canola oil

1 teaspoon coconut extract

3 cups all-purpose flour

2 packages (3.4 ounces each) instant vanilla pudding mix

3 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon ground nutmeg

3/4 cup chopped pecans

1/2 cup flaked coconut

In a large bowl, beat the eggs, sugar, pumpkin, oil and extract until smooth. Combine the flour, dry pudding mixes, cinnamon, baking soda and nutmeg; add to the pumpkin mixture just until combined. Stir in nuts and coconut. Transfer to three greased and floured 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap and freeze for up to 6 months.

Chocolate Buttermilk Bread

1/2 cup butter, softened

1 cup sugar

2 eggs

1-1/2 cups all-purpose flour

1/2 cup baking cocoa

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1/3 cup chopped pecans

CHOCOLATE HONEY BUTTER:

1/2 cup butter, softened

2 tablespoons honey

2 tablespoons chocolate syrup

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans. Pour into a greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, beat butter until fluffy. Add honey and chocolate syrup; mix well. Serve with the bread.

Pumpkin Patch Bread

1-1/2 cups sugar

1 cup canned pumpkin

1/2 cup vegetable oil

1/2 cup water

2 eggs

1-2/3 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1/2 tsp each ground cloves, cinnamon and nutmeg

1/4 teaspoon baking powder

1/2 cup chopped pecans

In a large bowl, combine the first five ingredients. Combine the flour, baking soda, salt, spices and baking powder; gradually add to pumpkin mixture and mix well. Fold in pecans. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.

Coconut Bread

4 Eggs                                 

1 C. Oil                             

2 C. Sugar                        

2 Tsp. Coconut Flavor       

3 C. Flour                          

½ Tsp. Salt

½ Tsp. Baking Powder

½ Tsp. Baking Soda

1 C. Buttermilk

1 C. Flaked Coconut

1 C. Chopped nuts

Glaze:

1 C. Sugar

½ C. Water

2 Tsp. Butter

1 Tsp. Coconut Flavor

Beat eggs until foamy. Add sugar, coconut flavor and oil. Sift dry ingredients into egg mixture. Add buttermilk. Fold in coconut and nuts. Grease and flour bread pans. Pour in batter. Bake at 320 for 60-75 minutes. Cool. Put all glaze ingredients into pan. Bring to boil. Pour over cooled bread. Leave in pan at least 4 hours.

Cream Cheese Bacon Crescent

1 tub (8oz) Chive and Onion Cream Cheese

3 Slices Bacon, cooked and crumbled

2 cans (8oz each) refrigerated crescent dinner rolls

Preheat oven to 375. Mix cream cheese and bacon in small bowl until well blended. Separate each can of dough into 8 triangles. Cut each triangle in half length wise. Spread each triangle with 1 generous tsp of cheese mixture. Roll up, stating at the shortest side of the triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet. Bake 12-15 minutes or until golden brown.

Lemon Cloud Popcorn

4-1/2 quarts popped popcorn

2 cups sugar

1/2 cup light corn syrup

1/2 cup water

1 tablespoon lemon extract

1/2 teaspoon baking soda

1-1/2 teaspoons grated lemon peel

Place popcorn in two greased 15-in. x 10-in. x 1-in. baking pans. Keep warm in a 225° oven. Meanwhile, in a heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat. Stir occasionally until mixture reaches 290° on a candy thermometer (soft-crack stage). Remove from the heat; quickly stir in extract and baking soda. Pour over warm popcorn. Sprinkle with lemon peel; stir until well coated. Store in an airtight container. Yield: 5 quarts. Note: 1/2 cup of unpopped kernels equals about 4 cups popped popcorn.

Cinnamon Candy Popcorn

8 quarts popped popcorn

1 cup butter, cubed

1/2 cup light corn syrup

1 package (9 ounces) red-hot candies

Place popcorn in a large bowl; set aside. In a large saucepan, combine the butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and toss to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers.

Peppermint Popcorn

1 pound white candy coating, coarsely chopped

24 cups popped popcorn

1/2 to 3/4 cup finely crushed peppermint candy (4 to 6 candy canes)

In a microwave, melt candy coating; stir until smooth. In a large bowl, combine the popcorn and crushed candy. Pour candy coating over top; toss to coat. Pour onto a waxed paper-lined baking sheet. When hardened, break apart. Store in an airtight container.

Holiday Snack Mix

5 cups Rice Chex

4 cups Corn Chex

3 cups Golden Grahams

1 cup flaked coconut

1 cup slivered almonds

3/4 cup butter, cubed

1 cup sugar

1 cup light corn syrup

Grease two 15-in. x 10-in. x 1-in. baking pans; set aside. In a large bowl, combine cereals, coconut and almonds; set aside. In a heavy saucepan, combine the butter, sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Boil for 10 minutes, stirring occasionally. Pour over cereal mixture and stir until well coated. Spread onto prepared pans. Cool, stirring occasionally. Store in an airtight containers.