Refrigerator Dinner Rolls

Ingredients:
1 package dry yeast, or
1 yeast cake
2 cups lukewarm water
2 eggs, unbeaten
1/2 cup sugar
2/3 cup shortening
1 teaspoon salt
7 cups flour
Melted butter

Procedure:
1. Add yeast to lukewarm water, mixing with hand until yeast is dissolved.
2. Add eggs, sugar, shortening and salt. Stir well.
3. Sift in 4 cups of the flour. Stir well.
4. Sift in 2 more cups of flour and stir well.
5. Add remaining 1 cup flour and mix with hands.
6. Cover dough with wet dish towel that has been folded 4 times.
7. Place in refrigerator overnight.
8. When ready to use, remove desired amount from refrigerator and allow to rise at least 4 hours.
9. Do not work with more than half of the dough at a time.
10. Knead to get air out.
11. Roll out 1/4 to 1/2-inch thick.
12. Cut in rounds with small cheese glass, or similar-sized cutter.
13. Dip both sides of each roll in melted butter and fold over.
14. Place in greased pan.
15. Let rise until double in size, about 40 minutes.
16. Bake at 400 degrees for 15-20 minutes, or until brown.

Pumpkin Bread with Orange Butter

Ingredients:
1 teaspoon baking soda
1/2 cup hot water
3/4 cup vegetable oil
3 cups sugar
2 cups canned pumpkin
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon salt
3-1/2 cups all purpose flour
1/2 pound butter, softened
1/2 box powdered sugar
Grated rind of 2 oranges
2 Tablespoons orange juice concentrate

Procedure:
1. Preheat oven to 350 degrees.
2. Prepare Pumpkin Bread: Dissolve soda in hot water.
3. Mix together oil, sugar and pumpkin and add to soda mixture.
4. Add eggs, cinnamon, cloves, salt and flour and mix until moistened.
5. Pour batter into 2 greased and floured loaf pans.
6. Bake for 1 hour.
7. Remove from loaf pans and cool on wire racks.
8. Prepare Orange Butter: Beat butter and sugar together.
9. Add orange rind and juice concentrate and mix well.
10. Place into decorative crock and serve with Pumpkin Bread.

Makes 2 loaves.

Irish Soda Bread

Our first video tutorial!

Bacon Shrimp Corn Bread

Ingredients:
3 thick slices bacon
4 eggs
1/4 cup milk
1/2 cup (1 stick) butter, melted, cooled
1 (6-ounce) package corn bread mix
6 dashes of hot sauce
1 medium onion, chopped
1 (10-ounce) package frozen chopped broccoli or spinach, thawed, drained
1 pound shrimp, cooked, peeled, deveined, coarsely chopped
2 cups shredded Cheddar cheese
Garnish: Chopped fresh parsley

Procedure:
1. Cook the bacon in a 10-inch cast-iron skillet until crisp.
2. Remove the bacon to paper towels to drain.
3. Crumble the bacon.
4. Drain the skillet, reserving 1 Tablespoon bacon drippings.
5. Wipe the skillet clean with a paper towel.
6. Return the reserved bacon drippings to the skillet.
7. Place the skillet in a 375-degree oven.
8. Beat the eggs in a large bowl.
9. Add the milk, butter, corn bread mix and hot sauce and mix well.
10. Stir in the onion, broccoli, shrimp and 1-1/2 cups of the cheese.
11. Pour into the hot skillet.
12. Sprinkle with the remaining 1/2 cup cheese.
13. Bake at 375 degrees for 30 to 35 minutes or until golden brown.
14. Sprinkle with the crumbled bacon.
15. Garnish with chopped fresh parsley.

Serves eight people.

Cinnamon Pecan Bread

Ingredients:
1 cup sugar
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup melted butter or margarine
1 medium banana, mashed
1-1/2 cups chopped peeled fresh fruit
1 cup chopped pecans

Procedure:
1. Combine the sugar, flour, baking soda, salt and cinnamon in a bowl.
2. Mix well.
3. Add the egg and butter, stirring just until moistened.
4. Fold in the banana, fresh fruit and pecans.
5. Spoon into two 5x9-inch loaf pans sprayed with nonstick cooking spray.
6. Bake at 350 degrees for 50 minutes or until the loaves test done.
7. Cool in the pans for 15 minutes.
8. Remove to a wire rack to cool completely.

Serves twenty-four people.

Classic Cornbread

Ingredients:
1 cup white cornmeal
1/2 cup flour
1-1/2 teaspoons salt
1 teaspoon sugar
1/2 cup milk
1/2 cup boiling water
3 Tablespoons corn oil
1 egg
1-1/2 teaspoons baking powder

Procedure:
1. Combine cornmeal, flour, salt, sugar and corn oil in mixing bowl.
2. Use a cutting motion with spoon so that oil will be well blended with other ingredients.
3. Stir in the boiling water. Mix well.
4. Add cold milk.
5. Stir and let stand, if necessary, until batter has cooled to at least room temperature.
6. Mix in egg and then baking powder.
7. Beat briskly.
8. Pour into preheated greased pan and bake at 425 degrees for 20 minutes.

Makes a 9-inch square cornbread.

Banana Pudding

Ingredients:
2 cups vanilla wafers
1/4 cup rum
1/4 cup bourbon
1-1/4 cups plus 1 Tablespoon sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 large egg yolks, beaten
2 teaspoons plus 1/2 teaspoon vanilla extract
8 ripe bananas, sliced
1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
2 cups heavy whipping cream

Procedure:
1. Place vanilla wafers in a shallow bowl and sprinkle with rum and bourbon.
2. Set aside.
3. Combine 1-1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a double boiler.
4. Place over simmering water. Do not let water boil or touch bottom of top pan.
5. Stir continuously until thick enough to heavily coat back of a metal spoon.
6. Place top of double boiler in a bowl of ice water.
7. Stir about 5 minutes to stop the cooking.
8. Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 by 12-inch glass baking dish.
9. Repeat layers.
10. Whip cream, 1 Tablespoon sugar, and 1/2 teaspoon vanilla.
11. Spread whipped cream over pudding.
12. Sprinkle remaining 1/2 cup crumbled toffee bars over top.
13. Refrigerate before serving.

Serves twelve people.

Ham Cream Cheese Puff

Ingredients:
1/2 pound cream cheese
1-1/2 teaspoons baking powder
Salt
1 teaspoon fresh onion juice
1 egg yolk
Cayenne pepper to taste
2-1/4 ounce deviled ham
3 to 4 drops Worcestershire
Dash of Tabasco
24 small bread rounds

Procedure:
1. Mix cheese, baking powder, salt, onion juice, egg yolk, and cayenne.
2. In separate dish mix ham, Worcestershire, and Tabasco.
3. Toast bread rounds on one side.
4. Spread untoasted side with ham mixture; cover with a mound of cheese mixture.
5. Place on cookie sheet and bake 10 minutes at 375 degrees or until brown.
6. These can be prepared a few hours before baking.

Serves 8 people.

Orange Bread

Ingredients:
Rind of 4 large, thick-skinned oranges
1-1/2 cups water
1 teaspoon baking soda
2 cups sugar
3-1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
2 eggs, well beaten
2/3 cup milk
3 Tablespoons butter, melted

Procedure:
1. Boil orange rind in 1 cup of the water with baking soda 4 minutes.
2. Drain and rinse 3 times with fresh water.
3. Cut or chop rind in very small pieces, using scissors or knife.
4. Combine rind, remaining 1/2 cup water and 1 cup of the sugar.
5. Boil for 3 minutes. Set aside to cool.
6. Sift remaining 1 cup sugar, flour, baking powder and salt together.
7. Add pecans.
8. To the cooled orange mixture, add well-beaten eggs, milk and melted butter.
9. Combine both mixtures, stirring well.
10. Bake in 3 small well-greased load pans (7"x3"), at 325 degrees for 45-55 minutes.

Makes 3 loaves.

Cheese Bread

Ingredients:
7 cups sifted flour
2 tablespoons sugar
1 tablespoon salt
2 packages dry yeast
2-1/4 cups milk
3 tablespoons margarine
1 pound extra sharp Cheddar cheese, grated
2 eggs

Procedure:
1. In large bowl combine 2-1/2 cups flour, sugar, salt and yeast.
2. Combine milk and margarine in saucepan.
3. Bring to a boil. Cool to lukewarm.
4. Add to dry ingredients; beat until blended (may be done in mixer).
5. Add 1 cup flour, beat; add cheese and eggs.
6. Gradually add remaining flour; knead until smooth and elastic.
7. Put in greased bowl, turning to grease top. Cover.
8. Let rise in warm place until double in bulk.
9. Punch dough down, divide into loaves.
10. Place in well-greased pans. Cover.
11. Let rise in warm place until double in bulk.
12. Bake at 375 degrees for 35 to 45 minutes.
13. Remove from pans at once.
14. Cool on wire rack.

Makes two loaves.