martes, 14 de agosto de 2012



(from the Magic of Wheat Cookery Cookbook)

5 ripe bananas
3 eggs
1 teaspoon vanilla
3/4 cup margarine
1 1/2 sugar
2 teaspoon baking soda
3 cups whole wheat flour

Grind 2 1/2 cups wheat to create 3 cups whole wheat flour. Blend together bananas, eggs, vanilla, margarine in mixer. Add remaining dry ingredients, including the flour and blend thoroughly. Pour into 2 greased bread pans (4 1/2 inch x 8 1/2 inch). Sprinkle Streusel Topping* over each loaf. (*see separate recipe) Bake at 350 degrees for 20 minutes and 300 degrees for 25 minutes.

Note: I’ve also used this recipe to make banana muffins, bake at 325 degrees for 25 minutes.


from the kitchen of Cheryl Guenther

In the winter, Sister Guenther who served with us as a senior missionary at Historic Kirtland Village, would bring a sheet of warm-from-the-oven cinnamon rolls into the Visitors Center and we would all flock around her.

2 Tablespoons yeast (1 envelope = 1 Tbsp)
2 1/2  Cups warm water
1 yellow cake mix
1 cup flour
3 eggs
1/3 Cup oil
1 teaspoon salt
4 Cups flour (plus extra)
1/2 Cup melted butter
1 Cup brown sugar
1 Tablespoon cinnamon
1 Cup raisins
1 Cup chopped nuts

Dissolve yeast in the warm water and let stand for 3 minutes. Combine cake mix, 1 cup flour, oil, salt, and eggs. Add yeast and mix until bubbles appear. Then begin adding the rest of the flour. Cheryl said, “I found that I had to add more flour to get it to the stage where you could knead it without it sticking.”  Put in bowl and let rise to double, (about 30 minutes). Knead well. Roll out into a rectangle and spread with butter, brown sugar, and cinnamon. Sprinkle raisins and nuts on top. Roll up jelly roll style and slice into 1 inch slices. Lay on 2 greased cookie sheets. (I covered the baking sheets with wax paper and then greased it.) Cover and let rise for an hour or more. Bake at 325 until light brown. Top with cream cheese frosting.

I've baked banana bread for years, but my daughter Nicole gave me a recipe for a crunch topping that makes it even more delicious!

5 ripe bananas
3 eggs
1 teaspoon vanilla
¾ Cup margarine
1 ½ Cups sugar
2 teaspoons baking soda
3 Cups whole wheat flour
1 Cup chopped nuts
1 Cup raisins

Streusel Crunch Topping:
2/3 C. flour
½ C. walnuts or pecans, finely chopped
2/3 C. brown sugar
½ C. oatmeal
½ t. cinnamon
½ C. butter, melted.

Mix bananas, eggs, vanilla, and margarine thoroughly. Add remaining dry ingredients and blend thoroughly. Stir in optional raisins and nuts. Pour into 2 greased bread pans. Mix streusel crunch ingredients in a small bowl. Pour melted butter over the top and mix with a fork until resembles course crumbs. Sprinkle over batter. Bake at 350 for 20 minutes and 300 for 25 minutes or until toothpick comes out clean. For muffins, bake at 325 degrees for 25 minutes.

Sweet and light, a breakfast favorite!

2 cups flour
1 1/2 cups sugar
1/2 cups butter or margarine
1 teaspoons baking powder
2 eggs, separated
1 cup milk
1 teaspoon vanilla
2 1/2 cups blueberries

Combine flour and sugar in electric mixer. Cut butter into small pieces, adding piece by piece while mixing on low speed, until flour mixture becomes crumbly. Reserve 3/4 cups crumb mixture for topping. To the remaining mixture, add baking powder and mix. Mix in blueberries. In another large mixing bowl, whisk the egg whites until soft peaks form. Set aside. In small cereal bowl, combine egg yolks, milk and vanilla. Carefully stir wet mixture to dry mixture, some of batter may still be dry. Pour batter into egg whites and gently fold into the batter. Spoon batter into a greased 13×9 casserole dish. Sprinkle reserved crumb mixture over the blueberries. Bake at 350 degrees for 35 - 40 minutes, until lightly browned and fully cooked.


2 cups flour
1 ½ cups sugar
1/2 cups butter or margarine
1 teaspoon baking powder
2 eggs, separated
1 cups milk
1 teaspoon vanilla
2 ½ cups blueberries

Combine flour and sugar in electric mixer. Cut butter into small pieces, adding piece by piece while mixing on low speed, until flour mixture becomes crumbly. Set aside ½ cups crumb mixture for topping. To the remaining mixture, add baking powder and mix. Stir in blueberries. In another large mixing bowl, whisk or beat the egg whites until soft peaks form. Set aside. In small cereal bowl, combine egg yolks, milk and vanilla. Carefully stir wet mixture to dry mixture, some of batter may still be dry. Pour batter into egg whites and gently fold into the batter. Spoon batter into well- greased muffin tins. Sprinkle each muffin with reserved crumb mixture. Bake at 350 degrees for 25 minutes, or until lightly browned and fully cooked. (Makes 12- 18 muffins) Muffins tend to stick to pan.


I've been baking and baking since I had my children home for the 2010 holidays - I
finally tried the whole wheat, based on the original variations in the comments section which I read posted. This is the link to the original recipe:

From the comments recipe for whole wheat, I omitted the gluten and powdered milk. I didn't use "bread flour," (although the comment stated it was "essential" to the recipe), simply because I didn't happen to have it on hand. It came out excellent and the family thought it tasted better than the white bread... So I baked another loaf of whole wheat.

Shared it at the monthly DUP meeting I felt like I was  my friend, Patrice Ringger, because everyone was asking for my recipe!" Doesn't happen very often and I'm happy to share. Patrice suggested I try using the dough setting and making rolls. Dare I branch out and try something other than pushing the start button?

The whole wheat bread machine recipe of the bread I shared at the DUP meeting today is the second recipe, but the white bread is just as good. I mill my own wheat so it tends to be a bit courser than store bought. But the bread was soft and great for sandwiches, French toast, etc.... I am new at this bread machine adventure and had tried several recipes. This one rises and is soft and delicious. I added the brown sugar. I am not sure if it is the ingredients or if it's the method that makes this recipe successful. I have a feeling it is having the yeast activate for 15 min that does the trick. If it doesn't foam up much, I wait longer. My machine looks like in the photo and I just press start. I've never tried doing anything except plugging it in and pressing start.

The following 2 comments were among hundreds on the recipe I found on the Internet. The original recipe was found at this site, and the whole wheat suggestions were from one of the comments beneath the recipe. - Amelia

"This recipe flies in the face of conventional wisdom. It says to place the yeast in the water for 10 minutes before adding the flour! My bread machine instructions, "Electric Bread" cookbook, and even the bottle of yeast said to not allow the yeast to touch the liquid in advance. They all recommend adding water first, then the flour mixture, and yeast on top of that. Well, what do I have to lose? I tried this recipe the way it was written, and for the first time ever, I had a light fluffy loaf that rose to the top of my machine! Never has a loaf of bread made from scratch turned out this well. Thank you!"

"I have to say, I was practically terrified making this bread. It went against the manufacturer's instructions on how to add ingredients (which firmly said to add yeast last, on top of flour). I also only had regular yeast & flour. But... I got my breadmaker yesterday for Christmas and had to try it. It was delicious! It turned out light and fluffy, despite all of my blundering. It wasn't dense at all, like with my mom's bread machine recipe. It tasted just like my grandmother's hand-made recipe- except without all the work! Thanks for the great recipe. Oh, and my third loaf is baking as I type this! "

Best Bread Machine Recipe

1 cup warm tap water 
2 tablespoons white sugar
1 tablespoon brown sugar
2 ½ tsp yeast OR 1 pkg(.25 oz) yeast
1/4 cup vegetable oil
3 cups flour
1 ½ teaspoon salt

Place the water, sugars and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 15 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start. (I just plug it in and push the start button.)

Adapted by Amelia for Whole Wheat


1 1/3     cups warm water  
3 ½  teaspoons yeast
1/4 cup sugar
2 Tablespoons brown sugar
1/4 cup oil
2 cups flour
2 cups whole wheat flour
2 tsp salt

Place the water, sugars and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 20 minutes. Add the oil, flour and salt to the yeast.
Select Basic or White Bread setting, and press Start.  (I just plug it in and push the start button.)

BUÑUELOS (for Posadas)

A popular Christmastime tradition at our home, as we celebrate Mexican posadas from the 16th to the 24th of December, I always looked forward to my cousin, Margarita, bringing me a fresh plate at Christmas. When I married and had my own children, we usually used a shortcut method by purchasing a package of uncooked flour tortillas, labeled, “listos para el comal.” We’d cut them in triangles and fry them a few at a time and sprinkle them with cinnamon sugar. Traditionally, they would be whole, not cut into pieces . 

¾ Cup milk
¼ Cup butter
2 eggs, beaten
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
oil for frying
cinnamon sugar

In sauce pan melt butter in milk and cool. Stir in beaten eggs. In separate bowl, stir together flour, baking powder, and salt. Add milk mixture and mix well. Knead until smooth. Shape into 20 balls and let rest 5 minutes. Roll each into a 4-inch circle. Fry until lightly browned, turning once. Sprinkle with cinnamon sugar.

One of the first muffin recipes I collected when we lived at 503 Palomino.

1/3 Cup shortening
½ Cup sugar
1 egg
1 ½ Cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup milk
½ cup sugar
1 teaspoon ground cinnamon
½ cup butter, melted

In a mixing bowl, cream shortening, sugar and egg. In separate bowl, combine flour, baking powder, salt, and nutmeg. Add dry mixture to creamed mixture carefully alternating with milk, just until damp. Fill greased muffin tins 2/3 full. Bake at 325 for 20- 25 minutes or until golden. Let cool for 5 minutes. Meanwhile, combine sugar and cinnamon. Roll warm muffins in melted butter and then in cinnamon sugar. Make 8-10 muffins.

I’ve never cared for cornbread, but it is one of my husband’s favorites.

1 Cup flour
1 Cup cornmeal
¼ Cup sugar
1/2 tsp salt
4 teaspoons baking powder
2 eggs
1 Cup milk
¼ Cup oil

Combine all the dry ingredients in one bowl and the wet ingredient in another. Slowly and carefully combine the two mixtures, but do not over-beat or the bread will fall during baking or not rise. Pour into greased 9x9 inch square pan or 12-muffins tin. Bake at 475 degrees for 20-25 minutes. (muffins only 15 min)

from the kitchen of Cheryl Guenther
I never tried baking this recipe, but I’ve tasted it and got a copy from Sister Guenther, a senior missionary in the Ohio Cleveland Mission with whom we served. She was famous for her baking skills and everyone would search for her bread among the other delicious dishes at our potlucks. So I was happy to get the recipe. I’m sure I’ll try making it soon!

3 eggs
1/2  Cup warm water
1 Tablespoon yeast (1 envelope = 1 Tbsp)
1 teaspoon sugar
3/4  Cup warm milk
1 cube butter (2 Tablespoons), melted
1/2  Cup sugar
3/4 teaspoon salt
5 Cups flour

Place whole eggs in a bowl of warm water to warm up.  Pour warm water in a glass. Add yeast and 1 teaspoon sugar; set aside. Mix well warm milk, melted butter, 1/2 cup sugar, and salt. Crack in one egg at a time, mixing well. Add yeast mixture. Add 5 cups flour and knead well. Let dough sit in a warm spot for 45 minutes.  Punch down and divide in half. Roll out into 16 inch round and 1/4 inch thick. Spread with a little soft butter. Cut with pizza cutter into triangular wedges. Roll from the wide end into a crescent shape; place on a greased cookie sheet. Repeat with other dough. Cover and let rise in a warm spot for 30 – 45 minutes. Bake at 350 for 10 minutes or until a light brown. Remove from oven and then brush with butter if you wish.


4 to 5 cups bread flour
¼ cup shortening
¼ cup dry milk
1 tablespoons sugar
¼ teaspoon salt
2¼ cups water
3 packs ( ¼ -ounce each) dry yeast

Roll-in butter:
4 sticks cold butter
1/8 cup bread flour sifted

1 cup sugar
1 tablespoon cinnamon

Sift the bread flour and set aside. Dissolve yeast in warm water (110 to 115 degrees). Cream the shortening, dry milk, sugar and salt. Alternately add the yeast/water mix and bread flour to the creamed shortening. Add the extra -cup if flour seems really sticky. Let dough rest for 30 minutes in a bowl in the refrigerator. While dough rests, mix together the roll-in butter and flour until smooth. After dough has rested, roll out dough to a rectangle, about 16 inches by 12 inches on a floured surface. Roll out butter mixture to about ¼ -inch thickness on a floured surface. Pick it up and maneuver it on top of the dough. It should be smaller than 16 inches by 12 inches because you want to leave a 1-inch border around the dough. (The butter has to be cold enough to roll out, which can be tricky. You can add a little more flour to the butter or try putting it back into the refrigerator, but if you really can't get the butter to roll out, use a spatula and spread it over the dough.) Do a tri-fold. Fold the dough on one short side over the middle, then the second short side over that. Roll out dough lengthwise to same size as before.
Fold again. Place dough on floured sheet pan, cover and let rest in refrigerator for 30 minutes. Repeat tri-fold method once more.
Roll out dough to rectangle once more. Brush melted butter (lightly) over entire rectangle.
Sprinkle cinnamon-sugar mixture over entire rectangle.
Roll dough tightly (like a jellyroll) or as you would for cinnamon rolls. Cut roll into -inch or 1-inch pieces, depending on size of roll desired. You will have a loose end on each piece; tuck loose end underneath each roll. Let rise on baking sheet until doubled in size, 45 minutes to 1 hour. Bake at 350 degrees for 15 to 20 minutes or until light brown. Prepare caramel and spread on top after baking. Optional: Prepare cream cheese icing and spread over caramel. 
Makes 12 huge or 24 large buns.                                       

1 cup butter
1 cup brown sugar
¼ cup sugar
¾ cup honey
¼ cup heavy cream
Toasted pecans, optional
Combine butter, sugars and honey in a large pot. Bring to a boil.
Stir once or twice. Boil for 4 to 5 minutes (watch carefully to avoid scorching). Remove from heat and swirl in cream. Be very careful because hot mixture will splash up. Add pecans, if desired. Brush on hot rolls. Top cooled rolls with Cream Cheese icing[Beat 1 cup cream cheese, with 2 to 3 Tablespoons powdered sugar, and a teaspoon of vanilla. Add drops of milk to desired consistency.]

(from the Magic of Wheat Cookery Cookbook)
I use this bread recipe to make “Cinnamon Break-aparts.” Instead of forming into loaves, I grab a small piece of the dough, roll in cinnamon-sugar, and place in a greased, round, glass casserole dish, (A cake pan, loaf pan, or any pan on hand could be used.) I continue making little balls of dough and just place them on top of the previous, until all the dough is gone, filling whatever pan I’ve chosen to use. This creates a loaf of cinnamon rolls that you “break apart” to eat. If necessary I fill 2 pans. Bake as directed above. While still warm, I sometimes glaze the top with a mixture of 1 cup powdered sugar and a few drops of milk – just enough to make a runny consistency. I stir with a fork and then, as I wave the fork back and forth above the break, I allow the fork to drip glaze over the Break-aparts. Children love to pull these apart and eat as a snack or dessert with milk.

1 3/4 cup milk (scalded)
2 tsp salt
1/3 cup olive oil
1/3 cup honey
1/2 cup water
2 eggs
2 Tablespoons yeast
6 cups whole wheat flour, approximately

Mill 6 cups of whole wheat. Pour slightly cooled milk in mixing bowl. Add salt, oil, honey, water, eggs and yeast. Add 3 cups of whole wheat flour and blend together. Add 3 more cups of flour or enough to knead at the proper texture in the mixing bowl. Knead 10 minutes.

Cover with kitchen towel and let rise until doubled in bulk. Knead once again with dough hook, just until all the air is out of the dough. Form into loaves and place in a well-oiled bread pan. Let rise again until almost doubled in bulk. Put in a COLD oven and turn the temperature to 350 and bake for 1 hour. These loaves are very tender.

While serving a senior mission in Kirtland, Ohio, the Relief Society would rave about the delicious rolls Dianna Cardon would bake. She was generous with her time and recipe, inviting me over, teaching me how to make them.  Dianna told me she uses the dough to make dinner rolls, hamburger and hot dog buns, pizza and cinnamon rolls. Why didn’t I ever think to make just enough of each item with a batch instead of baking 4 loaves of bread or having dough leftover. I appreciated the “less-dishes-to-wash” tip to use the same bowl for starting the yeast, mixing the ingredients, letting it rise, and skipping the switch to a dough hook .

2 cups warm water
2 Tablespoons yeast
1/4 cup sugar
1/3 cup oil
1 ¼ teaspoon salt
1 beaten egg
5 ½ cups (approx) flour

Pour water over yeast and sugar in mixing bowl. Let sit 10 minutes or until dissolved. Add oil, salt, egg, and enough flour, while turning mixer on slow, until the dough becomes stiff. Cover and let rise about 1 hour or until doubled in size. Roll out onto floured surface.
For dinner rolls: shape into tennis-sized balls on greased pan with sides. Let rise until doubled. Bake at 375 degrees for 10 minutes, until golden. Makes 24 large rolls.
For pizza: roll out into desired shape for pan. Cover with pizza/tomato sauce. Sprinkle with cheese and toppings. Bake for 15 minutes at 375 degrees or until edges and bottom are browned and it looks cooked through.
For cinnamon rolls: roll out into large rectangle shape. Melt ½ cup butter and brush over dough. Sprinkle the surface with brown sugar and cinnamon. May also add raisins and chopped nuts. Make sure sugar and other ingredients reach the edges so the first rolls cut include fillings. Roll up, as a jelly roll, and cut one-inch slices using thread tied around dough. Turn right side up and place on pan covered with parchment paper, as the sugar gets sticky. Let rise 1 hour, or until doubled. Bake 10 minutes at 375 or until golden. Glaze with cream cheese frosting. [Beat 
1 cup cream cheese, with 2 to 3 Tablespoons powdered sugar, and a teaspoon of vanilla. Add drops of milk to desired consistency.]

CINNAMON ROLLS PRALINE ICING (Eric uses this when Nicole made some cinnamon rolls for us when we visited on our way back home from our mission at Adam-ondi-Ahman in 2015. This is the best icing or glaze!)

½ Cup firmly packed light brown sugar
¼ Cup butter
3 Tablespoon milk
1 teaspoon vanilla
1 Cup powdered sugar

Bring brown sugar, butter, and milk to a boil in a saucepan over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Removed from heat, stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir gently 3 – 5 minutes or until mixture begins to cool and thicken slightly. Pour immediately over cooled cake or cinnamon rolls.

From the kitchen of Cheryl Guenther.  While serving as senior missionaries in the Ohio Cleveland Mission at the Kirtland Historic Sites, Sister Guenther was famous for her delicious, soft breads that she would bake. She was kind enough to teach us how to make this recipe which is very simple. Mine doesn’t come out as good, but she has the gift!

2 Tablespoons yeast (1 envelope = 1 Tbsp)
1/2  Cup warm water
2  Cups hot water
3 Tablespoons sugar
1 Tablespoon salt
5 Tablespoons oil
6 cups flour

Dissolve yeast in 1/2 cup warm water. In large bowl combine 2 cups hot water, sugar, salt, oil, and half of the flour. Stir in the yeast and add the remaining flour. Add flour until it can be handled without sticking to your fingers. Let rise for 10 minutes. Punch down and let rise a second time. Punch down. Let rise again for 10 minutes. Divide into two French loaves. Put on greased cookie sheet. Gash the top 3 times. Bake at 350 until a nice light brown.


1 packet "highly active" active dry yeast; OR
2 ½ teaspoons active dry yeast; OR
2 ½ teaspoons instant yeast
Approximately 1 cup lukewarm water
3 cups Flour
1 1/4 teaspoons salt
3 Tablespoons sugar
6 Tablespoons unsalted butter, room temperature
1/4 cup nonfat dry milk
1/2 cup instant mashed potato flakes

If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step. Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. While the dough is rising, lightly grease two 9" round cake pans, or a 9" x 13" pan. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces. Shape each piece into a rough ball by gathering the dough in the back of the roll as to create a somewhat smooth top by pinching the dough together with your finger tips., then rolling it under the palm of your hand into a smooth ball. Place eight rolls in each of the round cake pans (or all 16 rolls in the 9" x 13" pan), spacing them evenly; they won't touch one another. Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F. Bake the rolls until they're a deep golden brown on top, and lighter on the sides, about 25 minutes.


Dianna Mikulecky demonstrated this recipe at my Cooking Club, which she said she adapted from recipes found in Texas Monthly and the Houston Chronicle, online. Delicious!

1 package of active dry yeast
1 cup of warm milk
1/4 cup sugar
3 cups of all-purpose flour
2 eggs
3/4 cup of melted butter
1 teaspoon of salt

In a large bowl, combine yeast, warm milk, sugar and one cup of flour. Cover and let it rise until doubled in size. Beat together eggs, 1/2 cup of melted butter (reserve 1/4 cup for brushing on the pastry) and salt. Add egg mixture to yeast mixture and blend. Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist. Knead dough for about 10 minutes on floured surface. Don't worry, it’s a joy to knead as the dough is smooth and highly malleable. Put dough in a greased bowl and let rise covered until doubled in size—about an hour. After dough has risen, punch it down and pull off egg-sized pieces. In your hands, roll pieces into balls and then flatten to about three inches in diameter. Brush with melted butter. Place flattened pieces on a greased cookie sheet, cover and let rise again for another half-hour. After second rising, with your finger gently make an indention in the center of the dough (be careful not to flatten it too much) and fill with one tablespoon of fruit filling (recipe to follow) and sprinkle with posypka (recipe to follow). Bake in oven at 375 degrees for 12 to 15 minutes. Brush with melted butter when you take them out of the oven and serve warm.

Kolache filling
 1/2 pound of dried fruit such as apricots or prunes.
Sugar to taste
1/4 teaspoon of cinnamon
Lemon zest
Soak the dried fruit in water for a few hours or overnight.
When fruit is re-hydrated, cook on low for 15 minutes, adding sugar to taste (I find the fruit sweet enough so I don’t add sugar, but you may prefer it sweeter), cinnamon and lemon zest. Mash with a potato masher until you have a puree.

1/2 cup all-purpose flour
1/2 cup sugar
1 tablespoon butter
1/8 teaspoon cinnamon

Mix all ingredients until crumbly.

This recipe makes about 18 kolaches, depending on how large you make them. And the variations are endless. For additional flavor you can soak the dried fruit in tea such as Earl Grey or you could sprinkle goat cheese on the apricot kolaches before baking. You can also make sausage and jalapeno kolaches by wrapping the three-inch flattened piece of dough around a two-inch piece of sausage and a couple of pickled jalapeno slices.


1 box lemon or yellow cake mix
2 cups lemon curd
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)

Butter and flour 2 loaf pans.
Mix wet ingredients in one bowl and carefully combine the cake mix into the wet mixture. DO NOT over beat, or your cake will deflate.
Pour batter evenly between two loaf pans. Bake at 350 for 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes out clean. Allow to rest for 5 minutes; remove from pan. Cool on a cooling rack. Serve with a dollop of lemon curd on top. Or LEMON ICING: Beat 1/2 stick of room temperature butter, 2 cups powdered sugar, and 4 tbsp lemon juice until smooth and supple. Spread evenly on top of both cakes. Allow the glaze to harden up before slicing.

Lemon Curd:
1 ½ Cup sugar
3 Tablespoons cornstarch
3 Tablespoons flour
1 ½ Cups water
3 eggs
2 Tablespoons butter
½ teaspoons lemon peel
½ Cups lemon juice

Combine sugar, cornstarch and flour. Stir in water and cook over medium high heat until sugar dissolves and is thickened (12 minutes?). Remove from heat. Beat eggs and add 1/3 cup of the warm sugar mixture, a tablespoonful at a time, and stir into eggs until it warms up the eggs. (This keeps the eggs from curdling or turning into scrambled eggs!) Pour into sugar mixture and return to stove, bringing to gentle boil for 3 minutes. Remove from heat. Stir in remaining ingredients.

My daughter, Nicole, gave me this recipe when she and Eric tasted them in New Orleans on their wedding anniversary trip.

Pronounced beñay, the word comes from the early Celtic “bigne” meaning “to raise.” It is also French for fritter. Beignets, a New Orleans specialty, are fried, raised pieces of yeast dough,  dusted with sugar or topped with icing. Sweet like a doughnut, they were brought to New Orleans by French colonist in the 18th century.

1 envelope active dry yeast
1 1/2 cups warm water
1/2 cup granulated sugar
1  teaspoon salt
2 eggs, beaten
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Oil, for  frying
Powdered sugar

Sprinkle yeast over warm water in a cup and let stand 10 minutes. In a large bowl combine the sugar, salt, beaten eggs and milk. Add 4 cups of flour and the yeast; beat until smooth. Ad shortening and blend in remaining flour. Cover and chill overnight. Roll out on floured surface to 1/2 inch thickness. Cut into 3 inch squares. Heat oil to 360 degrees. Deep fry a few at a time until lightly browned on both sides. Drain on paper towels and sprinkle with powdered sugar. Serve immediately. Makes 24 beignet.

(from the kitchen of Launa Haslam - teacher at South Jordan Elementary)
We made these on Thanksgiving 2009 at Nicole and Mandy's house. Mama came with us that year to Utah and had a glorious time. We did our traditional Thanksgiving hike and everyone enjoyed it. These rolls were absolutely wonderful! Can't eat just one!

1 cup sugar
1 cup margarine
3 cups milk
1 cup hot water
4 eggs
11 cups flour
4 1/2 Tablespoons SAF instant yeast
(Although the original recipe states that the yeast must be SAF brand, I used regular yeast and they came out fine.)
4 teaspoons salt

Combine margarine, milk, sugar, and water. Heat in microwave until
warm, about 2 - 3 minutes. (Do not get too hot.) Using a mixer with
bread hooks, start mixing. Add eggs and half of the flour. Mix well.
Add yeast and salt, continue mixing. Add remaining flour. When mixed
in, turn to high speed and let knead for 11 minutes. Let dough rise
in mixer for 5 to 10 minutes, until puffy. Turn out onto floured cloth
(or floured board) and divide into flour balls. Using a rolling pin,
roll first ball into a circle the size of a pizza. Using a pizza
cutter, cut circle into twelve wedges. To form a roll, take wedge of
dough, turn it over and fold in wide corners so they meet. Then roll
up like croissant. Place on 24 inch greased baking pan. Let rise about
15 minutes until puffy. Bake at 375 degrees for 12 - 15 minutes or
until dark golden brown. Rub top of hot rolls with a pat of margarine.

FOR CINNAMON ROLLS: After mixing, roll dough into a large rectangle. Spread dough with two squares of softened butter or margarine and top it with either sugar and cinnamon or brown sugar and coconut. Roll like a jelly roll. Cut
with string or dental floss about 1 inch thick. Place on greased pan
close to each other so they will rise tall and spread out flat. Bake
until dark golden brown. Let cool. 
CINNAMON ROLL FROSTING: Frost with cream cheese frosting.
(Beat: 8 oz cream, 1/2 cup butter, 2 lbs powdered sugar, 1 teaspoon vanilla, drops of milk until it makes a fluffy consistency.)

(Eric uses this when Nicole made some cinnamon rolls for us when we visited on our way back home from our mission at Adam-ondi-Ahman in 2015. This is the best icing or glaze!)

½ Cup firmly packed light brown sugar
¼ Cup butter
3 Tablespoon milk
1 teaspoon vanilla
1 Cup powdered sugar

Bring brown sugar, butter, and milk to a boil in a saucepan over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Removed from heat, stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir gently 3 – 5 minutes or until mixture begins to cool and thicken slightly. Pour immediately over cooled cake or cinnamon rolls.

from the kitchen of Yvonne Sutherland.

I attended a church meeting with my friend at the Hayfork Branch and was distracted by the delicious flavor and chewy texture of the bread used for Sacrament. She told me she bakes it herself each week, using a recipe that is over 2000 years old. Some refer to it as No Knead Bread. I was surprised by how few ingredients it used as well as the sweet flavor, since it contains no sugar.
3 cups of flour
1/4 tsp yeast
1 1/2 cups water
1 and 3/4 tsp salt

This recipe takes 2 days, as it uses a long resting period, however the first day is just a quick mix of the ingredients. Use a sturdy spoon to combine all the ingredients in a large bowl just until it sticks together. Cover bowl with plastic wrap and let sit 20-24 hours.

24 hours later - Cut a circular piece of parchment paper for the bottom of the pan you will be using to bake your bread. Choose a 5 quart cast iron dutch oven or a round glass, ceramic, or enamel casserole that has a cover. It should be at least 4 inches tall and must be able to withstand a hot 400-degree oven.

Remove plastic wrap from bowl. Tip the bowl, allowing the dough to release from the sides of the bowl and roll the bowl around, in order to shape the dough into a round shape inside of the bowl. You can help it along with a rubber spatula. This does not need to be shaped perfectly at all.  Dump the wet blob of dough into the parchment covered pan or casserole you have chosen in which to bake your bread. You may need to use the rubber spatula to release it all. Some people like to shake the pan to even the dough, but it doesn’t matter – as the uneven shape gives it character, and a more rustic appearance.

Cover with lid. Let rise another 2 hours.

Place covered pot in a cold oven and turn oven on to 400 degrees. Bake for 30 minutes. Uncover and bake another 15 – 20 minutes until golden. This loaf will be heavy, yet moist on the inside, with a crisp crust, which can be “re-crisped” by heating it in a 350 degree oven for 10 minutes.


2/3 Cups sugar
2/3 Cup butter
1 egg
1 teaspoon vanilla
½ teaspoon baking soda
1 ½ Cups uncooked oatmeal
¾ Cups flour
1 Cup raisins
1 Cups shredded cheddar cheese
½ Cup nuts
6 slices crispy fried bacon, crumbled

Blend sugar, butter, egg, vanilla. Add remaining ingredients. Spoon into greased muffins tins and bake for 20-25 minutes at 350 degrees.


from the kitchen of Angelique Edginton, taught to my cooking group

1 Tbl yeast
1/4 cup warm tap water
2 Tbl sugar
2 Cups milk
1 Tbl butter
2 teaspoons salt (measure over sink)
5 - 6 cups of flour (Angelique highly recommends Gold Medal Flour)

Measure yeast, water, and sugar into mixing bowl.
Pour milk into a small microwavable bowl and place butter in milk. Microwave for approximately 30 seconds, just long enough to melt or soften butter.
(Angie said this is a great time to put away the ingredients you have already used. Cleaning up as you go keeps your kitchen organized.)
Add to milk to mixing bowl. Measure salt over the sink so when it spills over, you have one less mess to clean. Sprinkle into mixing bowl and start mixer.
If you are using a Bosch mixer:
Add 4 cups of flour and mix until the dough becomes sticky. Add 1 more cup of flour and continue mixing until it pulls away from the sides of the bowl. You may need to add a bit more of the flour.
If using a regular mixer:
Add 2 cups of flour and mix until sticky. Add 3 more cups of flour, 1/2 cup at a time, as it mixes until it pulls away from the side of the bowl.
Dough should be a bit sticky. Too much flour will result in a heavy or cracked pizza instead of a soft crust.
Flour board and lightly knead for a few minutes, adding only as much flour as necessary to make dough soft and easier to work with. You may not need to use all 6 cups of flour.
Divide dough in half. Stretch out with your hands and place on greased cookie sheet or pizza pan, or ungreased pizza stone.

Add pizza sauce, cheese, and your choice of toppings. Bake at 350 for 10 – 12 min. For a crispier crust, bake at 425. Makes 2 large pizza's. May also cut small 3-oz. pieces, about the size of your fist, to create individual pizzas.

(Cyndi Olsen shared this recipe when I organized a muffin exchange)

3 c. flour
2 1/4 c. sugar
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1/4 cup poppyseeds
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 1/2 tsp. butter extract
3 eggs
1/8 c. (2 T) oil
1 cup applesauce
1 1/2 c. milk
Sliced almonds to top muffins with (optional)

Blend dry ingredients, except for almonds, in large bowl. Add remaining ingredients. Mix by hand. Put in well greased (I used spray olive oil) or paper lined muffin tins. Fill almost full, 1/4 cup. Bake at 350 degrees for 30 to 35 minutes. Yield: 24 plus. Freezes well.


3 Cups flour
4 1/2 teaspoons baking powder
2 Tablespoons sugar
1/2 teaspoons salt
1/2 teaspoons cream of tartar
1/2 Cups butter
1 egg
1 Cup milk
1 extra egg, beaten

In a bowl combine flour, baking powder, sugar salt and cream of tartar. Cut in butter until mixture resembles coarse cornmeal. In separate bowl beat egg and milk thoroughly. Keeping the dry and wet ingredients separated up to this point is important. Make a well in the middle of the flour, pour in milk-egg mixture, stirring quickly and briefly. Knead lightly on floured board. Add as little flour as possible. Roll or pat gently to 1 inch thickness. Cut into 1-2 inch biscuits using a biscuit cutter or a glass dipped in flour. Separate on a cookie sheet. (To make biscochos, brush biscuits with beaten egg, using a pastry brush. This will create a shiney finish to the bread.) Bake for 12-15 minutes at 350 – 275 depending on your oven.

Joanne Ross (from Better Homes & Gardens, Mar 1965
When I was organizing a monthly cooking group in my home, Joanne came over and taught us how to make these. This recipe is a traditional Mexican recipe, but I had never made them before.

2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup lukewarm water

Serve with honey!

Cut in shortening with dry ingredients till shortening resembles corn meal. Gradually add water, stirring mixture with fork. (Dough will be crumbly.) Turn dough out on lightly floured surface; knead till smooth ball is formed. Divide in half; let stand for 10 minutes. Roll each half to 10x12 1/2 inch rectangle, about 1/16 inch in thickness. Cut in 2 1/2 inch squares. Fry 3 or 4 at a time in deep hot fat (400') about 30 seconds on each side. Drain on paper toweling. Roll sopapillas in cinnamon and sugar mixture (2 teaspoons cinnamon to each 1/2 cup sugar). Makes about 40 sopapillas. (I like to tear off corner and pour in small amount of honey. My children loved to have these as a treat with hot chocolate on cold winter evenings.)


1/4 cup shortening
1/4 cup sugar
2 eggs
3 teaspoons baking powder
2 1/2 cups whole wheat flour
3/4 teaspoon salt
1 1/2 cup milk

Cream together shortening and sugar. Add eggs and beat well. In separate bowl, combine flour, baking powder, salt. Stir into creamed mixture alternately with milk. Stir only enough to dampen flour. Over mixing will cause the muffins to not rise. Gently fill greased muffin pans 2/3 full. You can either bake at this point or sprinkle Streusel Topping* over each muffin. (*see separate recipe) Place in cold oven and bake for 25 minutes at 400 degrees. Makes 12 muffins.

*Streusel Topping (optional, if you want sweet muffins) Nicole Miles
1/4 cup packed brown sugar
3 Tablespoons whole wheat flour
2 Tablespoons butter
1/3 cup chopped walnuts

In small bowl combine sugar and flour using a pastry blender or forks. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle over bread, muffins, or rolls before baking. Variation: I’ve also added 1 package of flavored instant oatmeal to the flour mixture. The fruit-flavored ones are my favorite.

TORTILLAS DE HARINA (flour tortillas)

4 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening or margarine
very cold water

Stir salt and baking powder into flour. Cut shortening into flour mixture until it resembles cornmeal. (shortening or lard makes the softest tortillas) Add water 1/8 cup at a time or less until it forms a dry dough. The water must be very cold in order for dough to be easier to work with. Roll into 1 inch balls. Roll out with rolling pin until very flat. Cook in a skillet using medium high heat until tortilla rises forming air pockets. Turn over once to cook opposite side.

TORTILLAS DE MAIZ (corn tortillas)

4 Cups masa harina flour(flour for making tortillas or tamales)
1/2 cup shortening or margarine
3 cups water

Cut shortening into flour until it resembles cornmeal. Add water 1/8 cup at a time or less until it forms a dry dough. If it is too moist, it will stick and not make tortillas. Roll into 1 inch balls, flatten by pressing between hands or using a tortilla press. Cook in a skillet using medium high heat. Turn over once to cook opposite side. Note: various brands of tortilla flour can be found in the Mexican food section of your grocery store.


1-3/4 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
2 eggs
1-3/4 cups milk
1/4 cup cooking oil or butter, melted
1 teaspoon Mexican vanilla

Plug in waffle maker. In a medium bowl stir together flour, sugar, and baking powder. In a small bowl beat eggs. Stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Mix well.Use a ladle to pour about a 1/2 cup batter onto grids of a small "Purchased-at-Walmart-the-day-after-Thanksgiving-for-$5" waffle maker. Close lid. Bake for about 4 minutes. When done, use a fork to lift waffle off grid. Makes about 12 square waffles.
Variation: Buttermilk Waffles:Prepare as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. Substitute 2 cups buttermilk or sour milk for the milk.


2 ½ cups lukewarm water
1 package dry yeast
3 Tablespoons honey
3 Tablespoons corn oil
2 ½ teaspoons salt
1 cup thoroughly mashed or liquified cooked pinto beans
¾ cup mashed potatoes
3 cups unbleached white flour
4 cups whole wheat flour

soften yeast in 2 ½ cups warm, not hot, water, then add honey and 1 cup white and 2 cups whole wheat flour. Mix. Cover. Set in a warm place until light and spongy. Beat in remaining ingredients with wooden spoon except 1 cup white flour. Turn out on floured board and knead in last cup of white flour. Continue to knead for seven minutes. Set aside to double in bulk. Shape into amount of each loaf desired. Set on board and cover with towel. Leave 10 minutes. Grease pans, then shape into loaves and place in pan. Cover and let rise until bread does not spring back when pressed with finger. Place in preheated oven and bake at 400 degrees for 10 minutes. Then reduce heat. Bake at 350 degrees until nicely brown. (about 40 minutes).

Whole Wheat Zucchini/Pumpkin Bread

2 1/2 c. wheat flour
1/2 c. corn meal
2 t. baking soda
1 t. ginger
1 1/2 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1/2 t. salt
2/3 c. oil
2 c. unrefined sugar
2 c. zucchini or mashed pumpkin (or a combination)
4 eggs
2/3 c. water
1 c. raisins or currants (optional)
1/2 c. walnuts (optional)

Mix wet ingredients first -- add dry ingredients. Stir in raisins &/or walnuts, if desired. Pour into 4 mini-loaf pans or 2 full loaf pans. Bake full loaves at 350 degrees for 1 hour (mini-loaves for about 45 minutes). You can also make these into muffins -- bake for more like 15-20 minutes. You can even scoop them onto a baking sheet for cookies -- bake for 8-10 minutes.


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