#1 POTATO REFRIGERATOR ROLLS

1&1/2 cups warm water (110-115) 1 pkg yeast

2/3 cup soft shortening 2/3 cup sugar

1 cup lukewarm mashed potatoes 2 eggs

1&1/2 tsp salt 7-7&1/2 cups flour

In bowl, dissolve yeast in water. stir in salt, sugar, shortening, eggs, and potatoes. Mix in flour until dough is easy to handle (Mixer first). Knead until smooth & elastic. Place greased side up in greased bowl. Cover with waxed paper or refrigerator cover, then with damp cloth. Refrigerate up to 5 days. Keep cloth damp. Punch down dough if necessary while in refrigerator. At least 2 hours before baking, shape rolls, cover and let rise till double. Bake 12-15 min. @ 400.

#2 SALLY LUNN BREAD

2/3 cup milk 1/4 cup sugar

1/3 cup water 1 pkg yeast

1/2 cup butter, cut up 1 tsp salt

3&1/4 cups flour 3 eggs, room temp

In small saucepan, Combine milk, water & butter. Heat till very warm (120-130). Combine 1&1/4 cups flour, sugar, yeast, and salt. Mix well. Gradually add warm liquids. Beat 2 min. @ medium speed. Beat in eggs. Gradually add remaining 2 cups flour. Cover & let rise until doubled, about 1 hr. Grease 10" tube pan. Stir dough well. Pour into pan. Cover & let rise until doubled, about 30-40 min. Bake 30-40 min. @ 375. Cool on wire rack 5 min. Remove from pan.

#3 BEER BREAD

3 cups self rising flour 2 TBSP sugar

1 bottle beer

Mix all ingredients. Pour into greased loaf pan. Bake @ 350 for 20 min. Brush with butter. Bake an additional 25 min.

#4 BUBBLE BREAD

1 cup milk, scalded 1 stick margarine, melted

1/2 cup sugar 1 cup sugar

1/2 cup oil 1 tsp cinnamon

1 tsp salt 1/2 cup chopped nuts

2 pkgs yeast 2 eggs 4&1/2 cups flour

Mix milk, 1/2 cup sugar, oil & salt together. Cool to lukewarm. Stir in yeast. Add eggs & flour. Mix to a soft dough. Knead on floured board till smooth, elastic & not sticky. Place in a greased bowl & cover. Let rise till double. Punch down softly & let rest 10 min. Mix 1 cup sugar, cinnamon & nuts. Make dough in walnut-size balls. Roll each in melted butter, then cinnamon mix. Place in greased tube pan. Cover, rise till double. Bake @ 350 for 45 min.

#5 PIZZA DOUGH

1 pkg yeast 1 tsp salt

1 cup warm water (105-115) 2 TBSP salad oil

1 tsp sugar 2&1/2 cups flour

Dissolve yeast in warm water. Stir in remaining ingredients. Beat vigorously, about 20 strokes. Allow dough to rest 5 min. Divide dough in half. On lightly greased baking sheets pat each half into 10" circle, flouring fingers while doing so. Bake 20-25 min. @ 425.

# 6 DOUGH PRETZELS

Dissolve 1 pkg dry yeast in 1&1/4 cups warm water. Add 4&1/2 cups flour and 1/2 tsp salt to the yeast mixture. Mix, then knead & roll into sticks. In a PORCELAIN pan, bring 1 quart water to a boil and SLOWLY add 1 tsp lye. Keep water boiling. Dip sticks up & down once. Put on cookie sheet covered with aluminum foil. Sprinkle with kosher salt and bake @ 400 for 20 min.

#7 ZUCCHINI BREAD

3 cups grated zucchini 2 tsp baking powder

3 cups sugar 1 tsp baking soda

1 cup oil 1&1/2 tsp cinnamon

1/2 cup margarine, melted 1/2 tsp salt

4 eggs 1 cup chopped walnuts

3 cups flour

Mix together zucchini, sugar, oil, margarine, & eggs. Sift in flour, baking powder, soda, cinnamon, & salt. Beat. Add walnuts. Pour into greased loaf pans and bake @350 at least 1 hour. Test with toothpick. Let cool before turning out of pan. Best made a day before serving.

#8 PUMPKIN NUT BREAD

2 cups flour 1 cup sugar

2 tsp baking powder 1/2 cup milk

1/2 tsp baking soda 2 eggs

1 tsp salt 1/4 cup softened butter

1 tsp cinnamon 1 cup chopped pecans

1/2 tsp nutmeg 1 cup pumpkin

Combine pumpkin, sugar, milk, and eggs in mixing bowl. Add flour, baking powder, soda, salt, cinnamon, nutmeg, and butter. Stir in nuts. Spread in well greased loaf pan. Bake @ 350 for 45-55 min. Test with toothpick. Makes one loaf.

#9 BANANA BREAD

1/4 cup butter 1 cup mashed bananas

1 cup sugar 2 cups Bisquick

2 eggs lightly beaten nuts (optional)

Beat butter & sugar. Add eggs and rest of ingredients. Bake @ 350 for 1 hour in loaf pan.

#10 KNEPFLE'S - A

Beat 1 egg in a cup & fill it with water. In a bowl, stir together 2 cups flour, 1/2 tsp salt and 1/2 tsp baking powder. Add the egg mixture and mix well.

Put 1 quart of broth in a 2 or 3 quart saucepan and bring to a boil. Hold the bowl with the dough over the boiling broth. Cut off small pieces with a spoon and drop into the pan. Dip the spoon in the broth often to prevent dough from sticking together.

#11 KNEPFLE'S - B

1 beaten egg 2 TBSP milk

1/2 tsp salt 1 cup flour

Combine egg, salt, & milk. Add enough flour to make STIFF dough. Let stand about 10-20 min. Slice on cutting board. Drop into boiling water and cook 10 min.

#11 KNEPFLES – C (SOUP)

In a medium bowl, put 2 cups flour, ½ tsp salt & 1 tsp baking powder. Beat 1 egg in a cup. Add 1 cup water, stirring well. Pour egg mixture into dry ingredients to form a crumbly dough (called knepfle). In 3 qt kettle, bring 1 quart broth to a boil. Drop dough into broth in small pieces made with spoon or knife. Dip utensil in broth to prevent dough sticking to it. Let boil about 5 min. before serving .

#12 PECAN STICKY BUNS

3&1/4 - 3&3/4 cups flour 2 eggs, room temperature

1/4 cup sugar 1 pkg yeast 1/3 cup marg 6 TBSP margarine

1/2 cup milk 1/4 cup water 1&1/4 cups brown sugar

1/2 cup light corn syrup 1 cup pecan pieces

Mix 1 c. flour, sugar & yeast. Heat milk, water & 1/3 c. marg. to 120-130. Add to mix. Beat 2 min. Add eggs & 1/2 c. flour. Beat 2 min. Add flour till soft dough. Knead 8-10 min. Set in greased bowl, cover. Rise till double. Dissolve br.sugarin corn syrup & 4 T marg. with pecans. Pour into greased 13 x 9" pan. Punch dough down divide in 1/2 Roll to 14 x 10". Brush melted marg on dough, then brown sugar. Roll, seal seams, cut into 10 slices, put in pan. Cover, rise till double. Bake @375 20 min. Cool 5 min. Turn out.

#13 CLAY

1 cup salt 1/2 cup cornstarch

3/4 cup cold water

Mix all ingredients well in double boiler. In 3 min., it will look like bread dough. Put on wax paper or foil. Wrap and refrigerate.

#14 STRAWBERRY BREAD

2 10oz. pkg frozen strawberries, thawed

3 eggs 1&1/2 cups oil

2 cups sugar 1 tsp vanilla

3 tsp cinnamon 1 tsp soda

1 tsp salt 3 cups flour

Beat eggs & sugar till fluffy. Add strawberries with juice, oil and vanilla. Beat well. Add flour, cinnamon, soda and salt. Beat well. Bake @ 350 1 hour in 2 greased bread pans. Let cool on racks 10 min., then remove from pans.

#15 CINNAMON CRUNCH WALNUT BREAD

1 & 1/2 cups chopped walnuts (or pecans)

1/4 cup plus 1 TBSP margarine 1 cup sugar

2 tsp cinnamon 3 cups flour

1 & 1/2 tsp salt 4 & 1/2 tsp baking powder

1 egg 1 & 1/4 cups milk

Toss nuts with 1 TBSP margarine, melted.. Add 1/4 cup sugar and cinnamon, mixing till coated. Set aside 1/4 cup of mixture. Stir together flour, salt & baking powder. Add 3/4 cup sugar and 1/4 cup margarine, nearly melted and cooled a bit. Beat egg & whisk into milk. Stir into flour mix. Add walnuts till blended. Spoon into 2 greased 9 x 5 pans. Pat reserved nuts on top. Let sit 15 min. Preheat oven to 350. Bake 1 hour. Cool 10 min, turn out of pans.

#16 SCONES

2 1/2 cups flour ½ cup sugar

2 tsp baking powder ½ tsp salt

½ tsp soda 1 tsp cream of tartar

½ cup cold butter ¾ cup fruit

(cut in pieces) 1/3 cup milk

2 eggs, beaten

Mix dry ingredients. Cut in butter and mix. Add milk and mix.

Roll into a ball and put on cookie sheet and flatten. Top with fruit.

Bake at 400 for about 15 –17 min.

#17 APPLE FRITTERS (Apple Barn – Smokies)

1 cup milk 1 egg, beaten

4 TBSP margarine ¼ cup sugar

½ tsp salt 1 orange, rind & juice

1 cup apples, chopped 3 cups cake flour

2 tsp baking powder 1 tsp vanilla

Beat egg. Combine milk, egg, sugar & melted marg. Add orange juice, rind, apples (skin may be left on), & vanilla. Sift flour, salt & baking powder. Stir into milk mixture with a spoon until blended. DO NOT OVERMIX! Preheat oil in a skillet to 350 degrees. Drop off end of tablespoon into hot oil. Fry to a golden brown. Turn so they brown evenly. Allow to cool.

#18A JOSH’S CINNAMON ROLLS

2 pkg yeast ½ cup hot water

1 TBSP sugar 1 cup butter

¾ cup milk (warmed) ½ cup sugar

1 egg 1 tsp salt

4 ½ cups flour

TOPPING:

½ cup butter 1 ¼ cups brown sugar

¼ cup sugar 2 TBSP cinnamon

FROSTING:

1 pound powdered sugar 2-3 TBSP milk

2 drops butter flavor extract

#18B JOSH’S CINNAMON ROLLS

Dissolve yeast & sugar in hot water. Let sit. Melt ½ cup butter * combine with warm milk. Use mixer dough hook or food processor dough blade to mix yeast/milk mixture. Gradually add ½ cup sugar, then egg. add salt & 2 cups flour, on low. Blend until smooth. Add remainder of flour, ½ cup at a time.

Knead dough on floured countertop., until no longer sticky. Place in greased bowl, cover with damp cloth and let rise 45 min – 1 hour, til double. Roll out on floured surface to 12 x 24”. Spread ½ cup butter over dough, sprinkle with brown sugar, sugar & cinnamon. Roll into log. Cut into 1 ½ “ slices. Place in round cake pan, rise until desired height. Bake in 350 oven for 15 in. Mix frosting & drizzle on COOLED cinnamon rolls

#19 PRETZEL RECIPE

1 pkg yeast OR 2 and 1/4 teaspoon

3/4 cup warm water 110 -115

2 Tablespoon sugar

2 cups floor (some wheat for more hardy)

1/2 teaspoon salt

1 egg

Coarse salt

Preheat to 400

put yeast into 3/4 cup water add sugar let stand until it foams

Put two cups flour and 1/2 teaspoon salt in bowl

add yeast mixture and stir & knead dough until smooth

roll dough and dip into egg was sprinkle with coarse salt.

Bake 15 min or until golden brown. Let cool.

The last few minutes could be done under broiler

#20 (A) OAT DINNER ROLLS

2-1/3 cups water, divided

1 cup quick-cooking oats

2/3 cup packed brown sugar

6 tablespoons butter

1-1/2 teaspoons salt

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

(5 teaspoons of yeast)

5 to 5-3/4 cups all-purpose flour

(I add Flax Meal to the MIX for FIBER)

#20 (A) OAT DINNER ROLLS

In a large saucepan, bring 2 cups water to a boil.

Stir in oats; reduce heat. Simmer, uncovered, for 1 minute.

Stir in brown sugar, butter, salt and remaining water.

Transfer to a large bowl; let stand until mixture

reaches 110°-115°. Stir in yeast. Add 3 cups flour; beat well.

Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth/elastic,

about 6-8 minutes. Place in a greased bowl; turn once to

grease top. Cover and let rise in 100 degree oven

until doubled (1 hour). Punch dough down; shape into rolls.

Place on stone cookie sheets. Cover - rise until doubled,

about 30 minutes. Bake at 350° for 20-25 min. golden brown.

Remove from pan and cool on wire racks. Yield: 2 dozen.