Category: Breads & Muffins

1 cup dried, chopped apricots

1 ¼ cups granulated sugar

2 Tbsp. shortening

1 egg, beaten

½ cup orange juice

2 cups flour

2 tsp. Baking powder

1 tsp. Salt

1 cup chopped pecans

Soak apricots in water to cover for at least 20 minutes.  Cream together the sugar, shortening and egg.  Stir in the orange juice.  Add all dry ingredients to creamed mixture and mix well.  Drain the apricots and stir into the batter.  Add nuts.

Pour into greased and floured loaf pan.  Bake in 3350 degree oven for about 65 minutes.

Cream together:

½ cup margarine

1 cup sugar

Add:

2 eggs

3 large ripe bananas, mashed

6 tbsp. sour cream

2 cups flour

¼ tsp. Salt

1 tsp. Baking soda

1 tsp. Vanilla

½ cup chopped pecans

Mix all ingredients well.  Pour into greased and floured loaf pan.  Bake at 375 degrees for about 1 hour.

This recipe won first prize at the New Mexico State Fair one year.

Mash 3 large bananas

Add:

1 cup sugar

½ cup cooking oil

2 eggs

1 tsp. soda

2 cups flour

½ cup chopped pecans

½ cup chopped dates

Pour into 2 greased and floured loaf pans.  Bake for about an hour at 350 degrees.

I don’t remember where this recipe came from, but it’s the one I always used for banana bread when the kids were growing up.

3 ½ cups flour

1 pkg. Active dry yeast

1 ¼ cups milk

¼ cup sugar

¼ cup shortening

1 tsp. salt

1 egg

In large mixer bowl, combine 2 cups of the flour and the yeast.  In saucepan, heat milk, sugar, salt and shortening just until warm, stirring occasionally to melt the shortening.  Add to dry ingredients in mixer bowl.  Add egg.  Beat at low speed for ½ minute, scraping sides of bowl.  Beat 3 minutes at high speed.  By hand, stir in enough of the remaining flour to make a soft dough.  Place dough in greased bowl, turning once to grease top also.  Cover and let rise until double (1 ½ to 2 hours).  Turn onto lightly floured surface, shape into rolls.  Place on greased baking sheet or in muffin pans.  Cover and let rise until double (30 to 45 minutes).  Bake at 325 degrees for 15 minutes.  Do not brown.  Remove from pan; cool.  Wrap in foil and freeze.

Before serving:

Thaw rolls in foil at room temperature for 10 to 15 minutes.  Unwrap, bake at 450 degrees until golden brown (5 to 10 minutes).  Makes 24 rolls.

3 cups warm tap water

1/3 cup sugar

3 pkgs. Dry yeast

1/3 cup cooking oil

2 ½ tsp. Salt

2 ½ lbs. Bread flour

Stir all ingredients except flour together with a whisk.  Stir in bread flour with a wooden spoon until dough is stiff.  Put dough on floured surface and cover with a clean towel for 10 minutes.  Knead dough for 5 minutes.  Put dough in oiled bowl and let it rise until doubled in size ( about 1 hour).  Oil loaf pans and your hands.  Then shape dough into 3 loaves and place in loaf pans.  Let rise to top of pan (about 25 minutes).  Bake for about 30 minutes at 350 degrees.

This recipe was given to Theresa Lynn by her friend Elaine. 

Put cornmeal (preferably white) into a bowl and season with salt to taste.  Add enough boiling water to the cornmeal to make a stiff paste.  Shape into patties about 3 inches long and ½ inch thick.  Fry in hot oil.

This is the recipe Mama-T always used.

2 cups scalded milk

3 Tbsp. Shortening/Margarine

1 tsp. Salt

3 Tbsp. Sugar

½ cup warm water

2 pkg. Yeast

6 cups flour

Dissolve yeast in water.  Mix scalded milk, salt, sugar and shortening.  Cool.  Add yeast and water mixture.  Add flour.  Stir until you can handle it easy.  Let it rise in the bowl until double in bulk.  Roll out on board with flour and cut into rolls.  Dip in melted margarine and put in pan.  Let rise.  Bake at 400 degrees for about 18 minutes. This recipe was given to Mama-T by Howard Maggard.  He was Big Daddy’s supervisor at Ideal-Sunbeam Bread.  My fondest memory of Howard is when we took Mama-T to the Nursing Home.  Howard was living there and had heard that she was coming.  He was

1 cup corn meal

2/3 cup flour

1 heaping tsp. Sugar

½ tsp. Salt

1 tsp. Baking powder

2 eggs

¾ cup milk

1 medium onion, finely chopped

Mix all ingredients and fry in hot oil until browned. 

1 pkg. Dry yeast

1 large egg, beaten

½ tsp. salt

¼ cup shortening

2 cups water

5 cups flour

1/3 cup sugar

Heat ½ cup water, sugar, salt and shortening; let cool.  Put yeast in ½ cup warm water; let dissolve.  Mix.  Put 1 cup water in bowl.  Add shortening mixture.  Add yeast and egg.  Add flour and mix.  Put in refrigerator.  Take out the amount you need and let rise 1 to 2 hours before baking.  Bake at 350 degrees.

These are the homeade rolls Mama-T used to make that were so good.

3 cups cornbread mix ( If you mix your own, use salt and baking powder )

½ cup cooking oil

1 ½ cups milk

3 eggs, beaten

1 large onion, grated or finely chopped

Garlic powder to suit your taste

3 tablespoons sugar

1 cup cream style corn

¼ cup canned jalapeno peppers – finely chopped

1 ½ cups grated cheddar cheese

Crumbled crisp bacon and finely chopped sweet green or red pepper may be added.

Combine all ingredients and bake in greased pan at 375 degrees.

Creamed chicken or turkey, chili, stew or black-eyed peas are good served over this or it is good just eaten as a bread with most anything.  It is also good cold and may be frozen for later use.

This is another one of Mama-T’s recipes.