Grandma Tubbs' Rolls

1 cup water, luke warm
1 pkg dry yeast
2 tbsp sugar
1 teasp salt
flour, as needed

"You take 1 cup of luke-warm water. Put 1 pkg. dry yeast in 2 tablespoons sugar, 1 teaspoon salt, and enough flour to make a stiff dough, Let rise to double size. Push down. Let rise again and then make into rolls. Let rise and bake."

Pumpkin Bread

4 lrg eggs
3 cups sugar
15 oz pumpkin, canned
⅔ cup water
1 cup vegetable oil
3½ cups flour
½ teasp baking powder
2 teasp baking soda
1½ teasp salt
1 teasp nutmeg
1 teasp clove, ground
1 teasp cinnamon


Preheat oven to 325 degrees.
Beat eggs and sugar well. Add pumpkin, water and oil and beat again.
Add the dry ingredients and beat well. Bake in greased loaf pans for about one hour, or until wooden pick inserted in center comes out clean.
This freezes well; also doubles well. A single batch makes 2 regular sized loaves.

Kringle

1 cup sour cream
1 cup buttermilk
1 teasp baking soda
1 cup sugar
1 teasp vanilla essence
4 teasp baking powder
4 cups flour
1 teasp salt


Mix the sour cream, buttermilk, baking soda and sugar well and add the vanilla.

Sift the remaining ingredients and stir into the first mixture. Knead lightly until smooth.

Roll into strips 1/2" X 6" and twist into pretzel or figure 8 shapes.

Bake at 350 degrees until light brown.

Freezer Biscuits

2 cups flour
4 teasp baking powder
¾ teasp salt
2 tbsp sugar
½ teasp cream of tartar
½ cup shortening
⅔ cup milk
1 lrg egg

In a large bowl, combine flour, baking powder, salt, sugar and cream of tartar; mix well. Cut in shortening. Stir in milk and egg until smooth.

Turn dough onto lightly floured board and knead 4 or 5 times. Roll out dough and cut into biscuits. Arrange biscuits on a cookie sheet, cover and freeze. After they are frozen, transfer to and store them in a freezer bag.

Do not thaw to bake. Bake in preheated 450 degree oven for 15 minutes. Makes 12-16 biscuits.

Cornbread

2 cups flour
½ cup sugar
8 teasp baking powder
1½ teasp salt
2 cups yellow cornmeal
4 lrg eggs
2 cups milk
1 cup oil

Mix well all ingredients and pour into a large pan. Bake at 425 degrees for 20 to 25 minutes.

Brown and Serve Rolls

2 pkg active dry yeast
3 cups warm water
2 cups mashed potatoes, lukewarm, unseasoned
1⅓ cups sugar
1⅓ cups shortening
4 eggs
3 teasp salt
12 cups flour

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Punch down dough; divide into 4 equal parts. Use 1/4 of the dough at a time to shape into desired shapes. (For crescent rolls, roll out dough into a circle and use a pizza cutter to cut into triangles. Roll up triangles, starting with the wider end.) Let rise 1 hour. Heat oven to 275 degrees. Bake 20 minutes (do not allow to brown). Remove from pans; cool to room temperature. Wrap in aluminum foil. Store in refrigerator no longer than 8 days or freeze no longer than 2 months. At serving time, heat oven to 400 degrees. Bake until brown, 8 to 12 minutes.

Banana Bread from Lydia

Ingredients

1 cup sugar
6 ripe bananas
2½ cups flour
2 teasp baking soda
1 cup shortening
4 eggs, beaten
1 teasp salt
1 teasp cinnamon

Cream sugar and shortening. Add the mashed bananas and eggs.
Combine the liquid and dry ingredients, but do not over mix.

Pour into 2 lightly greased and floured loaf pans or 24 muffin tins and bake at 350 degrees for 45 - 50 minutes or until it tests done.