Yeast 2 1/4 tsp = one 1/4 oz. packet



  • day old French or Italian bread

  • olive oil

  • dried herbs (you can use whatever you like here)

  • salt and pepper

  • garlic powder (or onion powder or none at all!)

Pre-heat oven to 350 F. Line a baking sheet with tin foil. Cut bread into cubes and place them in a medium bowl. Drizzle olive oil over cubes. Sprinkle with a dash of garlic powder, a little bit of basil, and some parsley, or Italian seasoning, or whatever seasonings you like. Toss and move the cubes to the baking sheet. Bake until golden brown, about 20 minutes.

Garlic Butter for Garlic Bread

1/2 stick butter

1 tsp garlic powder

1/4 tsp. table salt

Mom’s Cinnamon Rolls – Sweet Yeast Rolls

2 packages regular active dry yeast

1/4 cup lukewarm water

1/4 cup sugar

1 teaspoon salt

1/2 cup shortening

1 cup hot milk

4 to 5 cups flour

2 eggs

Soften yeast in lukewarm water for 5 minutes. Then stir until blended. Measure sugar, salt, and shortening in mixing bowl. Add hot milk and stir, mashing shortening against the side of bowl until it is broken into small lumps. Can stir it more so it cools faster. Cool to lukewarm. Stir in 2 cups of flour to make a thick batter and beat until smooth and elastic, about 100 strokes. Add yeast and egg and stir until blended.

Stir in 1 1/2 to 2 cups more of flour and work in enough additional flour to make a dough that does not stick to fingers. Turn dough on lightly floured board and knead for 2 minutes or about 100 times, or until dough is springy and elastic. Shape dough in ball. Put in bowl rubbed with shortening. Spread surface of dough with shortening, cover and let rise until double in bulk, about 1 1/2 hours. Punch down and turn it on floured board.

Roll out in rectangle about 15 x 9. Spread with soft margarine. Mix 1/2 cup sugar with 2 teaspoons cinnamon (Can use a little brown sugar mixed with the white. I like 1/4 cup brown and 1/2 cup of white.) Roll up beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut roll into 12 equal slices. Grease a 9 x 13 pan. Put slices in pan. Let rise until double about 1/2 hour or so.

Bake 350° for 20 – 30 minutes. Remove from oven and rub with butter. Loosen them with turner so they don’t stick.

Warm Mocha Cinnamon Rolls

Cinnamon Rolls

2 packages refrigerated bread sticks

1/3 cup butter or margarine, melted

1 cup packed brown sugar

2 Tablespoons light corn syrup

1 1/2 teaspoons cinnamon

1/3 cup semi-sweet chocolate morsels (optional)

1/4 cup pecans, chopped

Mocha Icing

2 Tablespoons hot water

1 Tablespoon instant coffee granules

1 cup powdered sugar

1 teaspoon vanilla extract

Preheat oven to 350. For rolls, unroll bread stick dough into 2 rectangles do not separate dough. Using lightly floured roller, lightly roll dough to press seams together. Melt butter, add brown sugar, corn syrup and cinnamon. Mix well. Reserve 1/2 cup brown sugar mixture. Spread remaining brown sugar mixture over dough. Sprinkle chocolate morsels evenly over brown sugar mixture. Starting at shortest side of each rectangle, roll up dough in jelly-roll fashion; press seams to seal. Slice dough into rounds at perforations; place in 9″ x 13″ pan. Press rolls lightly to flatten. Spread each roll with remaining brown sugar mixture and sprinkle with nuts. Bake 30 – 35 minutes. Cool rolls for 10 minutes. For icing, whisk coffee into hot water, whisk in powdered sugar and vanilla; drizzle over warm cinnamon rolls.


French Bread from – Can be used for rolls

1 1/2 cups warm water

1 Tbsp active dry yeast

2 Tbsp white sugar

2 Tbsp vegetable oil

1 tsp salt

4 cups bread flour

In large bowl stir together warm water, yeast and sugar. Let stand until creamy, about 10 minutes. To yeast mixture, add oil, salt, and 2 cups flour. Stir in remaining flour 1/2 cup at a time, until dough has pulled away from sides of bowl. Turn out on floured surface and knead til smooth and elastic, about 8 minutes. Place dough in greased bowl. Let rise til double, about 1 hour. Deflate dough. Form into 16 balls if you are making rolls. Place on lightly greased baking sheet at least 2 inches apart. Cover and let rise til double, about 40 minutes. Preheat oven 400°. Bake 18 – 20 minutes.


French Bread 2 – one loaf

Double recipe for 2 loaves

3 1/2 cups flour

1 Tbsp yeast

2 tsp salt

1 1/2 cups warm water

Mix flour, yeast and salt. Add water. 425° for 25 – 30 minutes.


Fry Bread

Combine: 2 cups flour, 1/4 tsp salt, 1/2 Tbsp baking powder

Stir in; 3/4 cup warm water

Knead until soft, but not sticky. ** Do not over-work dough.

Form into patties. Poke hole in middle with thumb.

Cook in oil on medium-high heat.


Dough – from K. Sullivan

This is the recipe she uses to make her candy cane braid.


1 cup warm waterIMG_20151105_135851_767 (1)

1 pkt. yeast

1/3 cup sugar

Add eggs to warmed butter so it keeps everything warm.

1/3 cup margarine or butter melted

Add 2 eggs to melted butter.

4 cups flour

1/2 tsp. salt

Makes 2 loaves. Bake 350° for 20 minutes.

If making a braid, roll out into rectangle and let rest ten minutes before braiding.

For pizza dough use 1 egg instead of 2.

Southern Butter Rolls

From Allrecipes Magazine – November 2017

4 1/2 cups flour

1/4 cup sugar

1 1/2 Tbsp. (or two .25-ounce pkgs.) active dry yeast

2 1/2 tsp. salt

1 1/2 cups water

1/4 cup shortening

1 Tbsp. vegetable oil

  1. Mix together flour, sugar, yeast, and salt in a large bowl. Heat water and shortening in a small saucepan over very low heat until shortening softens and water is warm (120° to 130°). Stir into flour mixture until a soft dough forms. Turn out onto a lightly floured surface; knead 8 minutes or until soft and smooth. Transfer to a bowl, brush top with oil, cover, and let rise 1 hour or until doubled in size.

  2. Form 24 rolls; set on a greased baking sheet. Cover and let rise 30 minutes or until doubled in size.

  3. Preheat oven to 400°. Bake rolls until golden brown, 12 to 14 minutes. (Cooled rolls can be stored in zip-top plastic bags up to 1 day ahead, or frozen up to 3 months ahead and thawed at room temperature. To reheat, wrap in foil and bake in a 350° oven 5 to 10 minutes.)


Simple Whole Wheat Bread

Makes 3 loaves

3 cups warm water (110°)

2 pkgs. yeast – 4 1/2 tsp

1/3 cup honey

5 cups bread flour

3 Tbsp butter, melted

1/3 cup honey

1 Tbsp salt

3 1/2 cups whole wheat flour

2 Tbsp butter, melted

In large bowl mix warm water, yeast and 1/3 cup honey. Add 5 cups bread flour and stir to combine. Let set 30 minutes or til big and bubbly. Mix in 3 Tbsp melted butter, 1/3 cup honey and salt. Stir in 2 cups whole wheat flour. Flour flat surface and knead with whole wheat flour til not real sticky – just pulling away from counter, but still sticky to touch. This may take an additional 2 to 4 cups whole wheat flour. Place in greased bowl, turning once to coat surface of dough. Cover with dish towel. Let rise in warm place til double. Punch down – divide in 3 loaves. Place in greased 9 x 5 inch loaf pans and allow to rise til dough has topped pans by 1 inch.

Bake 350° for 25 – 30 minutes. Do not overbake. Lightly brush tops with melted butter or margarine.


For Sponge:

For Bread

  1. To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.

  2. To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.

  3. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.

  4. At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).

  5. Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

Pizza Dough

Combine: 1 1/8 tsp yeast

1/2 cup warm water

1/2 Tablespoon honey or sugar

Let sit for 5 -10 minutes.


1 tsp salt

1 Tablespoon olive oil or canola oil

1/2 cup to 2/3 cup bread flour

Knead 6 minutes, gradually adding flour as needed up to 1 1/4 cups total.

Grease bowl and dough and let rise in bowl for 1 to 2 hours.

Tomato Focaccia Bread

1/4 cup sun-dried tomatoes

3 cups bread flour

1/2 tsp salt

2 tsp rapid rise yeast

6 Tbsp olive oil

2/3 cup warm water (110°)

3 Tbsp olive oil

1 Tbsp sea salt

1 Tbsp chopped fresh basil

1 Tbsp fresh thyme

  1. Place sun-dried tomatoes in a small bowl. Cover with warm water and let soak for 10 minutes. Drain, chop and set aside

  2. In a large bowl, sift together flour and salt; stir in yeast. Add olive oil, warm water, and chopped sun-dried tomatoes; mix well. Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover dough and let relax for 10 minutes.

  3. Roll dough into a rectangle approximately 7 x 11 inches. Place on a lightly oiled baking sheet and make about 20 deep impressions in the dough with your fingers. Cover with plastic and leave in a warm place until doubled in size, about 40 minutes.

  4. Preheat oven to 425°.

  5. Brush dough with olive oil and sprinkle with sea salt, basil, and thyme. Bake in the preheated oven until golden brown, about 20 minutes.


Italian Seasoned Breadsticks

1 cup water

1/4 cup olive oil

3 cups bread flour

1 tsp salt

1 1/2 tsp marjoram

1 1/2 tsp thyme

1 1/2 tsp chives

1 tsp basil

2 tsp pizza dough yeast

Bake 375° for 20 minutes. Brush top with melted butter, if desired. Sprinkle salt on top if desired.


Baked Donuts

3/4 cup warm milk

1 packet active dry yeast – 2 1/4 tsp

pinch sugar

1 Tbsp butter (unsalted)

1/3 cup sugar

1 egg

2 1/2 cups flour

pinch nutmeg

1/2 tsp salt

Place 1/4 cup warm milk in bowl. Sprinkle with yeast and pinch sugar. Let sit 5 minutes.

In a small bowl, combine 1/2 cup milk, 1/3 cup sugar and 1 Tbsp butter. Add it to yeast mixture and combine. Add egg and stir. Add flour, nutmeg and salt. Stir until dough starts to form. Change to dough hook and knead until dough becomes smooth. If too sticky, add flour until not sticky. Transfer to lightly floured surface and knead 5 minutes until dough is smooth and elastic and forms a ball. Cover with plastic wrap. Let sit in warm place 1 hour until doubled. Once risen, Roll on floured surface until 1/2 inch thick. Cut with donut cutter or 2 biscuit cutters, 1 – 3 inch and 1 – 2 inch. Can reroll dough but may be tougher. Place on baking sheet lined with parchment paper about 2 inches apart. Cover with clean towel and let sit for 45 minutes.

Preheat oven 375°. Bake for 7 minutes until lightly golden brown. Do not overbake. Let cool 5 minutes.

Top with glaze or cinnamon sugar mixture below.

Cinnamon Sugar (Enough for entire batch.)

1/2 cup butter, unsalted

1 cup sugar

1 Tbsp cinnamon

Melt butter in saucepan or microwave in small bowl. Combine sugar and cinnamon in medium bowl. Dip donuts 1/2 way in butter. Then dip in cinnamon/sugar mix.

Glaze (Enough for entire batch.)

1/4 cup milk

1 tsp vanilla

2 cups powdered sugar

Combine milk and vanilla in small saucepan. Heat over low til just warm. Slowly add powdered sugar. Whisk til smooth.


Baking Powder Biscuits

2 cups flour

3 tsp baking powder

1 tsp salt

1/4 cup shortening

3/4 cup milk

Heat oven to 450°. Mix flour, baking powder and salt. Cut in shortening til looks like meal. Stir in milk. Round up dough on lightly floured surface. Knead lightly 20 – 25 times. Roll 1/2 inch thick. Cut into biscuits. Place on ungreased baking sheet. Bake 10 – 12 minutes til golden brown.

Variation: Drop Biscuits: Increase milk to 1 cup. Drop dough by spoonfuls onto greased baking sheet.


Mom’s Banana Bread

1/2 cup margarine, butter, or shortening

1 cup sugar

2 eggs

2 bananas, mashed

3 Tbsp milk

1/2 cup walnuts, chopped

2 cups flour

1 tsp. soda

1 tsp. salt

Cream margarine and sugar. Add egg one at a time beating well after each one. Mix in bananas, milk and nuts. Mix flour, soda, and salt and add to mixture. Stir well. Put in greased loaf pan. Bake 350° for 1 hour for a large pan or 45 – 50 minutes for small pans. Toothpick test. Let sit in pan for a few minutes. Then turn out of pan.


Mom’s Johnny Cake

Combine: 1 cup milk with 1 Tbsp vinegar. Set aside

Combine: 1 egg and 1/2 cup sugar.

Add: the milk/vinegar mixture, 1 cup yellow corn meal, dash salt, 1 cup flour, 1 tsp to 1 Tbsp baking powder, 1 tsp soda

Spoon into greased 8 x 8 or 9 x 9 pan. Bake 350° for 20 – 25 minutes.


Mom’s Coffee Cake

2 cups flour

3 tsp baking powder

1 tsp salt

1/2 cup sugar

1/2 cup shortening

3/4 cup milk

1 egg

** Topping**

1/2 cup brown sugar

1 tsp cinnamon

1/2 cup walnuts or pecans, chopped

Combine dry ingredients in mixing bowl. With pastry blender or 2 knives cut in shortening until broken into fine particles. Add the milk mixed with egg and stir gently to make a lumpy batter. Turn into pan rubbed with shortening and bake at 375° for 25 – 30 minutes.

Blueberry Muffins

Preheat oven to 425º.

Grease and flour muffin pan or use

paper liners.

Makes 12.


  • ½ cup butter
  • 1 cup sugar
  • 1 tsp. Vanilla


  • 2 eggs

Sift together:

  • 2 cups flour
  • 2 tsp. Baking powder
  • ½ tsp. Salt

Mix this into other ingredients.


  • ½ cup milk

Mix in separate bowl:

  • 1 ½ cups blueberries
  • ¼ cup flour

Add blueberries to batter.

Divide into muffin cups

Bake 20 minutes.


Lemon Poppy Seed Muffins

2 cups flour

3/4 cup white sugar

1/8 cup poppy seeds

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

1 cup lemon flavored yogurt

1 Tbsp lemon extract or lemon juice

1/3 cup vegetable oil

1 Tbsp grated lemon zest

1/3 cup lemon juice

3 Tbsp white sugar

  1. Preheat oven to 400°. Lightly grease a muffin tin or use muffin liners.

  2. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.

  3. In a separate bowl mix the eggs, yogurt, 1 Tbsp lemon extract or lemon juice, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do not overmix.

  4. Spoon batter evenly between the prepared muffin cups. Bake at 400° for anywhere from 10 – 20 minutes.

  5. Combine the lemon juice with the remaining 3 Tbsp white sugar. Stir until sugar dissolves.

  6. Once the muffins are baked, pierce the tops several times with a toothpick. Slowly pour about 1 Tbsp of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

Glaze – if desired

1/2 cup powdered sugar

2 1/2 tsp lemon juice

Thin with drops of milk.


Malt-O-Meal Magic Muffins

1 1/4 cups flour

3/4 cup malt-o-meal

1/2 cup sugar

3/4 cup milk

1/4 cup vegetable oil

1 beaten egg

1 Tbsp baking powder

1/2 tsp salt (optional)

Combine all ingredients, Stir until flour is moistened. Fill greased muffin cups 3/4 full. Bake 18 to 20 minutes at 400°.


Yummy Rolls

2 loaves frozen bread dough, thawed, pull apart and put chunks into greased 9 x 13 pan.

Mix and pour on top:

1 cup brown sugar

1 stick butter or margarine, melted

1 pkg. regular butterscotch or vanilla pudding

2 Tbsp milk

2 tsp cinnamon

Raise until double after topping is on. Bake 375° for 30 – 40 minutes.

Night Before Rolls

Package of 24 frozen dinner rolls

1 package butterscotch pudding (not instant)

1 tsp. Cinnamon

¾ cup brown sugar

1 stick margarine or butter

¾ cup pecans

Grease bundt pan.

  1. Mix brown sugar, cinnamon and pudding

  2. Place rolls in pan

  3. Sprinkle sugar mixture over rolls

  4. Melt butter and pour over rolls

  5. Sprinkle pecans over rolls

  6. Let rise over night (not in refrigerator)

  7. Next morning push rolls down slightly to fit pan

Bake at 350 degrees for 20 – 30 minutes.

Turn upside down on plate and let cool. Take out of pan after 10 minutes.

* Put foil on top if it starts to brown too much.


Sweet Yeast Cinnamon Rolls

2 pkgs active dry yeast (4 ½ tsp)

¼ cup lukewarm water

¼ cup sugar

1 tsp salt

½ cup shortening

1 cup hot milk

4 to 5 cups flour

2 eggs

  1. Soften yeast in lukewarm water for 5 minutes. Stir until blended.
  2. Measure sugar, salt, and shortening in mixing bowl. Add hot milk and stir mashing shortening against the side of bowl until it is broken into small lumps. Cool to luke warm.
  3. Stir in 2 cups of flour to make a thick batter and beat until smooth and elastic, about a 100 strokes.
  4. Add yeast and egg. Stir until blended.
  5. Stir in 1 ½ to 2 cups more of flour and work in enough additional flour to make a dough that does not stick to fingers.
  6. Turn dough onto lightly floured board and knead for 2 minutes or about 100 times, or until dough is springy and elastic.
  7. Shape dough in ball and put in bowl rubbed with shortening. Spread surface of dough with shortening. Cover and let rise until double, about 1 ½ hours.
  8. Punch down and turn it onto floured board.
  9. Roll out into rectangle, about 15 x 9.
  10. Spread with butter.
  11. Mix ½ cup white sugar, ¼ cup brown sugar, and 2-3 tsps cinnamon in small bowl. Sprinkle over dough.
  12. Roll up dough. Pinch edge of dough to seal well. Stretch roll to make it even.
  13. Cut roll into 12 even slices. Place in greased 9 x 13 pan. Let rise until double.
  14. Bake 350° for 20 – 30 minutes.

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