Poppy Seed Bread

Much to my surprise when I came looking for our poppy seed bread recipe on here it wasn't here.  It is the very best poppy seed bread I have ever put in my mouth!  It was passed to me from my mother who got it from one of her sweet friends Renee Whitley.  Renee is one of the best cooks out there.  Everything that she cooks is worth putting in your mouth!
So, without further ado,

Poppy Seed Bread

3 eggs beaten

2 cups sugar

1 cup oil

1 ½ teaspoons butter flavoring

1 ½ teaspoons vanilla flavoring

1 ½ teaspoons almond flavoring

2 tablespoons poppy seeds

3 cups flour

1 ½ cups milk

1 ½ teaspoons salt

1 ½ teaspoon baking powder

Combine eggs, sugar, oil, poppy seeds and flavorings together.  Mix well. 

Add flour and milk alternating slowly.  Add salt and baking powder. 

Grease and flour 2 loaf pans, then grease and flour wax paper to line the loaf pans.  Pour in batter dividing it between the two.  Bake at 350 for 1 hour.  Test with toothpick in the center of the loaf to make sure that it is completely done. 

Cool on wire racks for 3 minutes before removing from pans.  Carefully remove the bread and Glaze immediately

Glaze:

1 cup powdered sugar

2 tablespoons orange juice

½ teaspoon almond flavoring

½ teaspoon vanilla flavoring

½ teaspoon butter flavoring

Sour Cream Biscuits

Biscuits have never turned out for me when I have made them from scratch. Oh, sure - they have turned out, but I haven't been dying to make them again, and they haven't been tender fall apart in your mouth melty goodness! I have been looking for a recipe for FOREVER that meets all my desires in a biscuit.
I just knew it would have buttermilk and all the rest of a mess that goes along with what you think a biscuit should be. Unbelievably this is the easiest biscuit I dare say you will ever make.  AND SO DELICIOUS!  - but I hope by now you know I wouldn't post it if it weren't delicious right?  We have surely established that by now!

Here is what you need:
2 Cups of Bisquick
1 stick of Butter
8 oz of Sour Cream

Combine all the ingredients together and spoon into a muffin tin.

This recipe made 10 biscuits for me.  I baked it at 400 for 8-10 minutes!
Serve this with the Devon-shire cream - and your mouth will thank you!

The Kemper Bran Muffin

While living in Iowa I was given this recipe by a dear friend Shanna.  It was her husbands Grandmother's recipe.  It is delicious!  I never thought of a bran muffin as delicious, but - it really is amazing.  The batter last for 6 weeks in the refrigerator which is nice, but it doesn't last that long in our house!  Perfect Breakfast!  Serve it with a Banana and Hot Tea - YUMMY!


2 cups All Bran
2 cups hot water
Pour water over the bran and let set while mixing the rest.

1 cup oleo
3 cups sugar
4 eggs
Beat together and add bran/water mix.

Next add:
1 qt buttermilk
5 tsp baking soda
5 cups flour
4 cups 40% bran flakes

Keeps in fridge for over 6 weeks.

Bake in muffin tins at 375 degrees for 12-15 minutes

Cresent Rolls

This recipe is the recipe that built my confidence with bread.  This is so easy, I assure you that you can do it!
My momma has been making these for years.  What is so nice with these rolls is that you mix them up and put them in the fridge to rise over night.  That helps so much with Sunday Dinner prep or Holidays!  Its one less thing that you have to do!
I hope that you try these and love them as much as we do!  I don't recall ever throwing them out - we fight over the ones that are left, and you can even reheat them in the microwave for just a few seconds the next day! Mmmmmmmm


Ok so here is what you need:

1pkg of yeast
1/4 cup warm water
3/4 cup scalded milk
1/2 cup oil
1/2 cup sugar
1 tsp salt
3 eggs beaten
4 1/2 cups flour

Here is how you do it:
Dissolve yeast in the warm water, mix together your warm milk, oil, sugar, and salt.
Add dissolved yeast and eggs.
Add Flour.
Stir it up until it is all mixed together, and cover it with either a tea towel or sometimes I spray plastic wrap with some oil and cover it with that.  (I always spray a clean bowl with pam and put my mixed batter in that and then cover it.)
You let this stand over night in the refrigerator.
In the morning divide the dough into three equal parts.  Sprinkle some flour on your work space and knead lightly just 4-5 times. Roll Each section into a 8" or 9" circle.  Spread softened butter over the top.  Cut your circles like a pizza with a pizza cutter into 8 wedges. Roll these into crescent's and place on cookie sheets.  Let Rise for a while - I just do the bread first thing and then by the time lunch rolls around they have raised plenty. Bake at 325 approx 10 minutes.
Makes 24 rolls.
*to avoid doing them overnight - momma did them at 9:30 AM, rolled them out in mid afternoon around 2PM and we baked them for dinner at 7PM  - SHE DID NOT REFRIGERATE

Banana Chip Oatmeal Muffins

submitted by Kim Rojak - Missionary to Vanuatu

1 c. quick oatmeal
3/4 c. flour
3/4 c. whole wheat flour
2 t. b. powder
1/2 t. b. soda
1/8 t. salt
2 T. softened butter
1/2 c. brown sugar, Packed
3 med ripe bananas, mashed, I usually put in at least 4
1 egg
2 T. unsweeteded applesauce
1 t. vanilla
3/4 c minature choc chips (I just use normal size ones)

Mix all dry ingredients together then add butter, bananas, egg, applesauce and vanilla. Add choc chips mix well and fill greased muffin tin 3/4 full and bake at 350 for 15-20 min.

Chocolate Lowfat Muffins

Submitted by Kim Rojak - Missionary to Vanuatu

3/4 c. sugar
1/2 c. cocoa
2 t. b.powder
1 t. soda
1/2 t salt
2/3 c. lowfat vanilla yogurt
2/3 c. skim milk
1/2 t. vanilla
1/4 c. chocolate chips

sift dry ingredients together then add yogurt and milk. mix well and add choc. chips and vanilla

Fill greased muffin tins and bake at 375 til toothpick inserted comes out clean.

Yum!

Enjoy with a cup of tea or cold milk

Poppy Seed Bread

submitted by Dara Singleton
from the kitchen of Renae Whitley

3 eggs, beaten
2 cups sugar
1 cup oil
1 1/2 t. butter flavoring
1 1/2 t. vanilla flavoring,
1 1/2 t. almond flavoring
2 T poppy seeds

MIX WELL.

Add:
3 cups flour alternately with 1 1/2 cups milk, 1 1/2 ts. salt, & 1 1/2 ts. baking powder.

Grease and flour loaf pan. Then grease and flour wax paper and line pans before pouring in batter. Bake at 350 for 1 hour and then cool for 3 minutes in pan before removing. Remove wax paper, Glaze Immediately -

Glaze:
1 cup powdered sugar
2 T orange juice
1/2 tsp almond flavoring
1/2 tsp vanilla flavoring
1/2 tsp butter flavoring

Makes 2 loaves.

Strawberry Nut Bread

submitted by Dara Singleton
from the kitchen of Lorna Gundaker (my Aunt)

3 cups all purpose flour
1 ts. baking soda
1 ts. salt
1 T cinnamon
2 cups sugar
4 eggs, beaten
1 1/4 cup veg oil
2 cup thawed sliced frozen strawberries
1 1/4 cup chopped pecans

Combine dry ingredients. Add eggs, oil, and strawberries, and pecans; stir just until all the ingredients are moistened. Spoon batter into two well greased 9x5x3 inch loaf pans. Bake at 350 for 60-70 minutes or until bread tests done. Cool in pans 5 minutes; remove to wire rack to cool. Makes two loaves.

Banana Bread

submitted by Lindsay Young

Banana Bread
(makes 2 medium loaves or one BIG loaf)

2 eggs, well beaten
1 1/2 c. sugar
1 c. thick sour cream
2 ripe bananas, mashed (the blacker, the better!)
1 t. vanilla
1/2 tsp. salt
2 c. flour (sometimes I'll do 1 c. white, 1/2 c. whole
wheat, for a heartier bread)
1 t. soda

mix all ingredients well. bake @ 325 for 50-60
minutes til done.

Cheesy Garlic Biscuits

submitted by Mandy Cecil

2 cups baking mix
1 cup milk
2 cups shredded cheddar cheese
3 teaspoon garlic salt

Garlic Butter Spread:
4 T margarine spread
2 teaspoons garlic salt
1 ½ teaspoons dried parsley flakes

Mix all together and bake @ 375 for 10 to 15 minutes, or until the tops are lightly brown. After removing from the oven IMMEDIATELY put the garlic butter spread on top. Serve immediately!