Homemade Tortillas

4 cups flour
1 tsp. baking powder
1 1/2 tsp. salt
1/2 cup shortening
1 cup water

Mix dry ingredients. Cut in shortening. Slowly add water. You may need a bit more water-add one Tablespoon at a time. Let dough rest for 15 minutes. Cut into 12 equal parts. Roll out and cook on hot griddle.

Whole Wheat Tortillas

2 cups whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
2 Tblsp. olive oil
1/2 cup warm water

Mix all dry ingredients. Add olive oil and mix. Slowly add water while mixing. You may need a bit more water. You don't want it too dry, but not sticky wet either. Cover and let rest for 15 minutes. Cut in half and separate that half into 6 equal parts. Roll into balls on oiled counter. Roll out until very thin and cook on hot griddle. Yields 12

Oatmeal Bread

1 cup oats
1/3 cup warm water
2 cups water
pinch of sugar
2/3 cup brown sugar, heaping, firmly packed
2 tsp. salt
5 cups flour
2 pkgs. yeast
3 T oil

Boil water and pour over oats. Let cool. Add brown sugar and oil. Dissolve yeast in 1/3 cup water. Sprinkle with a pinch of sugar. Let raise and add to rest of mixture. Stir in salt, add flour and knead by hand. Leave dough in same bowl, cover with a towel and let rise for 1 hour. Divide dough and form into 2 loaves. Grease pans and sprinkle with oats. Place loaves into pans. Let rise again and then bake at 350 for 35 minutes. Butter tops when cooked.

Can also bake in 2 round casserole dishes and serve with soup and salad. This bread is delicious!

Quick Bread Sticks

2 1/4 C. water
1/2 tsp. salt
3 Tbs. sugar
1 cube melted butter or margarine
1 1/2 Tbs. yeast Grated Parmesan cheese or vegetable supreme
4 1/2 C. flour

Melt butter in large jelly roll pan and remove to cool. Mix water, sugar, yeast, flour and
salt. Knead till smooth. Roll out and cut into strips. (pizza cutter works great) Roll in butter and arrange in pan. Sprinkle with cheese or vegetable supreme. Bake at 350 for
15-20 min. until golden brown.

Cinnamon Rolls

5 Cups warm water
3 tbl. yeast
2 tbls sugar
Add the yeast and sugar to the water, do not stir!
Let proof in the bowl for about 5 minutes.
14-16 Cups flour (unbleached all purpose)
2 tbl. salt
2/3 canola oil
2/3 cup white sugar
Add yeast/water mixture to the 1/2 the four and all other ingredients in a large bowl.
Mix with a spoon adding 1 cup of flour at a time until it is too sticky.
Scrape out onto a floured counter and begin kneading.
Adding enough flour to properly knead the dough.
This dough is fairly stiff and should be kneaded for 10 minutes.
You can mix this dough in a "Bosch" if you have one. It is too large and
stiff to mix in my Kitchen Aid.
Let rise in the washed bowl, covered with a dish towel. The dough has
risen enough when it begins to mound on the top of the bowl.
At this point you may make 4 loaves of bread or 2 large batches of cinnamon rolls.

To make cinnamon rolls you will need:
2 cubes butter (at room temperature)
4 Cups dark brown sugar
cinnamon
nuts or raisins (optional)
Punch down and divide dough into 2 even sections. Roll out each section into a
large, loosely rectangular shape. Melt one cube of butter and spread
over the dough sprinkle with 2 Cups brown sugar and cinnamon to taste.
Add nut and or raisins if you and yours enjoy them.
I sprinkle cinnamon over the top so that there is an even sprinkle but not completely
covering the dough.
Roll firmly and cut in about 2 inch pieces. Each 1/2 of the dough will make
12 rolls, you may have a couple extra. Place cut rolls on greased 1/2 sheet cookie sheet. Let rise covered for about 1/2 hour. Then bake in a preheated 350 degree oven for 20 minutes. Repeat with other half.

The Frosting!
1 block cream cheese
2 cubes butter
whipping cream
big bag powdered sugar
1 orange
a pinch of salt
1 tsp vanilla
Cream butter and cream cheese together. Add the juice of one orange, salt and vanilla.
Slowly add powdered sugar and whipping cream a little at a time until
it is the consistency you like. Spread over pan or individual rolls. Be sure
to refrigerate leftover frosting.

ENJOY!! These rolls are really worth the work...they are so yummy!

Whole Wheat Pancakes

In a blender combine:
2 cups milk
2 cups whole wheat
2 Tablespoons cold milled flax seed (powerful antioxidant!)
1 egg
1 Tablespoon baking powder
3 Tablespoons low fat vanilla yogurt or low fat sour cream
1 Tablespoon vanilla

Blend well and cook on greased griddle.
I always add fresh or frozen berries-blueberries, marionberries and raspberries after I pour them on the griddle before turning. The kids love chocolate chips added after pouring on griddle and smothered with peanut butter and maple syrup after cooked.

Scones and Honey Butter

Note: This recipe must be made the night before!!!
1 quart buttermilk, warmed1
1/2 Tablespoons yeast dissolved in 1/4 cup warm water
2 Tablespoons sugar
2 eggs
2 Tablespoons oil
1 1/2 teaspoons salt
1 Tablespoon baking powder
1/2 teaspoon soda
8 cups flour

Soften yeast in warm water. Pour buttermilk into large mixing bowl. Add sugar, eggs, oil, salt, baking powder, soda, and flour. Mix until smooth, soft dough.Cover and allow to rise until double in size. Punch down. Cover and place in refrigerator OVERNIGHT. Roll out just before frying. Fry in hot, deep oil.Serve with fresh butter, freezer jams or honey butter.

Honey butter:
1 cup butter
1 1/4 cups honey
Combine and beat together with electric mixer. Enjoy and work out real hard at the gym after!!!!

Bread Sticks

Rhodes frozen bread dough-loaves
real butter
Parmesan cheese, grated

Take bread dough out of freezer and let stand 1/2 to 1 hour to thaw. Cut frozen loaf with large sharp knife into long fourths. Cut each fourth into 3 or 4 long sticks. Melt butter on large cookie sheets in oven while cutting dough. Align frozen strips in pan leaving room to raise. Top with melted butter and sprinkle heavily with parmesan cheese. Allow to rise for 1 to 2 hours.Bake at 375 degrees about 15 minutes or until lightly browned.Serve with soups, salads, Italian food, or steaks.

Pizza

Pizza Crust
1/2 cup warm water
2 Tablespoons yeast
Dissolve yeast in warm water with sugar
Add: 6 cups flour
salt to taste, Approx 1 1/2 Tablespoons
2 cups cold water
Mix fairly stiff dough and knead for 10 minutes-I use food processor. Let rise 1/2 hour.

Makes 3 medium pizza's or 6 personal size. The key to this crust is to cook on a preheated PIZZA STONE on high heat 425 to 450 degrees. Pampered chef sells stones as well as gourmet kitchen stores. We like to make pizza benders-calzones with cheese and toppings inside dough and dipped in pizza sauce.

Pizza Sauce
1- 15 ounce can tomato sauce
1-6 ounce can tomato paste
2 teaspoons oregano and 2 teaspoons basil or 1 1/2 Tablespoons McCormick Tuscan Style Italian Seasoning (Costco)
1/4 teaspoon pepper, onion salt, and fresh minced garlic (I use more because we love garlic)
Simmer 20 minutes.

On top of unbaked crust, add sauce and top with your favorite toppings.
Canadian bacon
pineapple
Italian sausage
pepperoni
grilled chicken
crumbled bacon
green pepper
onion
fresh mushrooms
olives
barbecue hickory sauce for chicken, bacon, pineapple, green pepper and onion pizza
fruit topping for fruit dessert pizzas
Omelets for breakfast with the leftover toppings!!!

Buttermilk Cornbread

1/2 c. melted butter
2/3 c. sugar
2 eggs, slightly beaten
1 c. buttermilk
1/2 tsp. salt
1/2 tsp. baking soda
1 c. cornmeal
1 c. flour
Mix dry ingredients together. Combine wet ingredients in separate bowl then add to dry mixture; mix. Pour into sprayed 9 by 13 pan. Sprinkle the top generously with sugar (makes a really nice glaze on top), and bake at 375 for 30 minutes (check at 25 minutes) or until golden brown and a toothpick comes out clean.
This goes really well with Chicken Tortilla Soup or any chili. It is the best corn bread you'll ever have!

Carrot and Zucchini Bread

1 1/2 c. all purpose flour
3/4 c. light brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, beaten slightly
1/2 c. canola oil
1/2 c. grated carrots
1 3/4 c. grated zucchini
1/2 c. golden raisins

Preheat oven to 365 degrees. Great and flour an 8 x 3" loaf pan. Set aside.

In a medium bowl, comgine the eggs and oil; mix well. Sift the dry ingredients into a large bowl. Gently stir the egg mixture into the dry ingredients. Fold the carrots, zucchini and raisins into above mixture. Pour mixture into loaf pan and bake for about 55 minutes, or until cake tester comes out clean. Remove from the oven and cool 5 minutes on a wire rack. Remove from pan and allow to cool completely on wire rack.

Butterscotch Rolls

*Must be prepared the night before!

21 Rhode’s frozen rolls
Chopped pecans
Maraschino cherries
1 package butterscotch pudding (not instant)
½ cup brown sugar
½ cup butter

Place 21 Rhode’s frozen rolls into Bundt pan that has been sprinkled with chopped nuts and whole cherries. Sprinkle butterscotch pudding over rolls. Make syrup of ½ cup brown sugar and ½ cup butter. Pour over rolls, then sprinkle with cinnamon. Cover with wet cloth and let stand overnight or about 7 hours. Bake at 350 degrees for 25 to 30 minutes. Cool ten minutes or so, then invert on platter.

Note: Plan on spills if you fill pan too full. I use less rolls 12-14 or use different types of pans. Place large cookie sheet under Bundt pan.

Ham Soufflé and Butterscotch rolls are our Traditional Christmas/Easter Brunch. I serve them with fresh fruit, juices, milk, herbal tea, and hot cocoa.