2 cups flour
3 tsp. baking powder
1 tsp. salt
4 Tbsp. shortening
¾ cup milk
Sift flour, baking powder and salt. Blend in shortening until mixture is like coarse meal. Add milk and stir to blend all together. Knead on floured board. Roll out and cut into biscuits. Bake in 425 degree oven until light brown.
2 ½ cups flour
¾ cup sugar
¾ cup applesauce
2 ½ tsp. Baking soda
¾ tsp. Salt
3 ¾ cups Post Raisin Bran
½ qt. Buttermilk
½ cup cooking oil
2 eggs, beaten
Blend flour, sugar, baking soda and salt in a large mixing bowl. Stir in cereal. Add buttermilk, applesauce, oil and eggs and blend until dry ingredients are moistened. Do not stir batter again. Mixture may be stored, covered, in a nonmetal bowl in refrigerator for up to 6 weeks. As needed, fill lightly greased muffin pans 2/3 full. Bake at 400 degrees for 15 to 20 minutes. Makes about 2 dozen muffins.
Beat together:
2 cups canned pumpkin
1 cup cooking oil
2/3 cup water
4 eggs
Add:
3 1/3 cups flour
4 cups sugar
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. allspice
1 tsp. cinnamon
1 cup raisins
1 cup chopped pecans
Bake at 350 degrees for 1 hour and 15 minutes in 3 greased loaf pans. Can be frozen for later use.
Can be frosted with:
3 oz. Cream cheese
3 Tbsp. butter
½ box powdered sugar
A recipe similar to this was in the Sacramento Union in 1975. I’ve just made a couple of changes to suit my taste.
Filling:
2 (3 ounce) package cream cheese, softened
1/3 c sugar
1 t flour
1 egg
2t grated orange peel (optional)
Pumpkin Batter:
1 c canned pumpkin
½ c vegetable oil
2 eggs
1 ½ c sugar
½ t salt
½ t ground cloves
½ t cinnamon
1 2/3 c flour
1 t baking soda
1 c chopped pecans
Heat oven to 325 degrees. For filling, beat together cream cheese, sugar, and flour in a medium bowl. Add egg, mix well. Stir in orange peel, if desired; set aside.
For pumpkin batter, combine pumpkin, oil, and eggs in a large bowl. Stir in sugar, salt, cloves, & cinnamon: mix well. Stir in flour and baking soda; blend in pecans. Pour half of batter into a greased and floured 9×5” loaf pan. Carefully spread cream cheese mixture over batter. Add remaining batter, spreading to cover filling. Bake 1-1/2 hours or until golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; transfer bread to wire rack and cool completely. Makes 12-15 servings.
Lenora Carpenter gave me this recipe and it’s great. Be careful when you add the last layer of batter, otherwise the filling will come to the top.
1 ½ cups flour
3 tsps. Baking powder
1 tsp. Salt
1/3 cup sugar
1 ½ cups Kellogg’s Raisin Bran
1 cup milk
1 egg
¼ cup cooking oil
Mix flour, baking powder, salt and sugar and set aside. Place Raisin Bran, milk, egg and oil in mixing bowl and beat well. Add dry ingredients to Raisin Bran mixture, stirring only until combined. Pour batter into 12 greased muffin pan cups. Bake at 400 degrees for approximately 25 minutes or until muffins are golden brown. Serve hot.
2 cups flour
½ cup sugar
1 Tbsp. baking powder
½ tsp. salt
2 eggs, beaten
½ cup cooking oil
½ cup milk
Mix all ingredients well. Pour into greased muffin cups. Bake at 400 degrees for 15 to 20 minutes or until golden brown.
3 ½ cups flour
1 tsp. salt
1 cup oleo
1 pkg. Dry yeast
1 cup lukewarm milk
2 eggs, beaten, at room temperature
1 cup sugar
1 Tbsp. cinnamon
In a large bowl, combine flour, ½ cup sugar and salt. Cut oleo into mixture with pastry blender. Measure warm water into bowl and sprinkle yeast. Dissolve well. Add yeast, lukewarm milk and eggs to flour mixture. Toss lightly until mixed. Cover tightly and put in refrigerator overnight. Next morning, divide dough in half and roll on floured board to a rectangle 12 x 18 inches. Brush with a little melted oleo. Combine 1 cup sugar and cinnamon. Sprinkle ½ over dough and roll up tight. Cut into 1 inch slices. Bake at 350 degrees. Ice with a powdered sugar icing after they have cooled some.
This is one of Mama-T’s.
1 pkg. Active dry yeast
1 ¼ cups warm water (105-115 degrees)
2 cups all purpose flour
¼ cup honey
2 Tbsp. shortening
1 ½ tsp. Salt
1 ¾ to 2 ¼ cups whole wheat flour
Dissolve yeast in warm water in large bowl. Add all-purpose flour, honey, shortening and salt. Beat on low speed until moistened; beat on medium speed for 3 minutes, scraping bowl occasionally. Stir in enough whole wheat flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn greased side of bread up. Cover and let rise in warm place until doubled in size; about 1 hour. (Dough is ready if indentation remains when touched.) Punch down dough; roll into rectangle, 18 x 9 inches. Fold 9-inch sides crosswise into
1 cup grated zucchini
1 cup sugar
1 egg
½ cup cooking oil
1 ½ cups flour
1 tsp. cinnamon
½ tsp. salt
½ tsp. baking soda
½ tsp. allspice
¼ tsp. baking powder
½ cup chopped pecans
Mix all ingredients. Pour into greased and floured loaf pan. Bake at 325 degrees for 60 to 65 minutes.
This recipe was given to me by Lorna Stutz.
