42nd Recipe Street

 

Source: https://www.allrecipes.com/recipe/228415/jumbo-whole-wheat-blueberry-muffins/

2 T Melted Butter
1 T Olive Oil
1 C Skim Milk
1 Egg
1 1/2 C Whole Wheat Flour
1/2 C Sugar (or 1/3 C Honey)
2 t Baking Powder
1/2 t Cinnamon
1/t Salt
2 C Blueberries

Melt the butter. Stir in olive oil and milk to cool down the liquid. Stir in egg. Add flour, sugar (or honey), baking powder, cinnamon, and salt. Mix until just combined. Fold in blueberries.

Preheat oven to 350F. Spray muffin pan with cooking spray or line with cupcake liners. Divide batter amongst 6 jumbo muffin tins, or divide between normal size muffin tins.

Bake about 30-35 minutes or until toothpick comes out clean. If you used honey you may want to lower temp to 325 since they will brown faster.

Source: https://www.allrecipes.com/recipe/255939/yeast-free-cinnamon-rolls/

3/4 C Flour
2 T Sugar, Divided
1/2 t Baking Powder
1/4 t Baking Soda
1/8 t Salt
5 T (2.5 oz) Milk
4 T Butter, Divided
1 t Apple Cider Vinegar
3 T Brown Sugar
1 t Ground Cinnamon

Preheat oven to 375F and spray muffin pan with non stick spray. We will use only 8 of the cups.

Mix flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.

Melt 2 T butter in microwave. Add milk and apple cider vinegar. Mix well. Pour over the flour mixture. Mix well until a soft dough forms.

Dust a flat work surface with flour. Roll dough out to a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top.

Mix remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl. Sprinkle evenly over the buttered dough.

Roll up lengthwise into a log. Cut into 8 pieces using a knife. Place 1 piece into each muffin cup.

Bake for 13-15 minutes or until golden. Top with icing if desired.

Source: Derik's Grandmother Margie

1 Packet Yeast, about 1 T
1 C Warm Water
1/2 t Sugar

1/2 C Water
1 t salt
1/2 C Sugar
4 T Butter, melted
2 Eggs
4-6 C Flour

Combine Yeast, 1 C Warm water, and 1/2 t sugar. Let proof for about 30 minutes.

Add 1/2 C water, salt, sugar, butter, and eggs. Mix well. Add in flour 1 cup at a time. Knead until smooth and elastic. Let bread rise 1 hour. Punch down and shape into rolls. coat with a small amount of oil and place in baking pan. Let rise 1 hour. Bake in 350F Oven for 15-25 minutes or until golden brown.

Note from Marge: I found the recipe in the S. E. Missourian years ago. I started making them and they were so easy, and you can leave the dough in the refridge for days, just take out part of it and bake it at a time if you want to. Also after they're baked you can freeze them then microwave them a few seconds.

Source: Mom

4 T Butter
1 C Warm Milk OR 1 C Warm Water (See Note)
1 t Salt
2 T Sugar
2 Packets Yeast, About 2 T
4-6 C All Purpose Flour OR Bread Flour

NOTE: Milk makes the rolls software. Water makes the rolls crispier.

Melt butter in Microwave. Add warm water/milk, salt, and sugar. Sprinkle on yeast. Agitate slightly and let proof for about 30 minutes.

Add flour 1 cup at a time until the desired consistency is reached. Knead until smooth and elastic. Coat with a small ammount of oil so the dough does not stick to the bowl.  Let rise in microwave for about an hour. Punch down and shape (rolls, loaf, etc). Let rise another hour.

Bake in 375F oven until golden brown. Rolls will take about 15 minutes and a loaf will take longer

Source: http://allrecipes.com/Recipe/Grandmothers-Buttermilk-Cornbread

1 Stick Butter
2/3 C Sugar
2 Eggs
2 T Vinegar
3/4 C +2 T Milk
1/2 t Baking Soda
1 C Cornmeal
1 C Flour
1/2 t Salt

Preheat oven to 375F.

Melt butter in a medium sauce pan. Remove from heat and stir in sugar. Add eggs and whisk until well blended.

Put vinegar in the bottom of a measuring cup. Add enough milk to make 1 C of liquid. Stir in baking soda, then add to sauce pan. Mix well. Add cornmeal, flour, and salt. Whisk until smooth.

Spray a muffin tin. Spoon about 1/4 C batter into each muffin cup.

Bake in preheated oven for about 25 minutes, or until golden.

Source: Me!

4-5 Cups Leftover Bread, Biscuits, etc
4 Eggs
1-1/2 C Milk
1/4 C Sugar, Divided
1/2 t Salt
1 t Vanilla Extract
2 t Cinnamon, Divided
8 oz Pumpkin
1 T Butter
Maple Syrup, Optional

Crumble leftover bread into a Pam Sprayed square baking dish or a pie plate.

In a large bowl, mix together eggs, milk, 2 T Sugar, salt, vanilla extract, 1 t cinnamon, and pumpkin until smooth. Pour over bread.

Melt butter. Add in remaining 2 T of sugar and 1 t of cinnamon. Mix well. Add topping to french toast.

Bake in 350F oven for about 45 minutes. Serve with maple syrup.

Source: http://allrecipes.com/Recipe/JPs-Big-Daddy-Biscuits/

2-3/4 C All Purpose Flour
1 T Baking Powder
1 t Salt
1 T Sugar
1/3 C Shortening
1 C Milk

Whisk together flour, baking powder, salt, and sugar. Cut in shortening until crumbly. Stir in milk to form a dough. Divide dough into about 16 small biscuits or 8 regular biscuits. Bake for 12 minutes in 425F oven.

Source: http://allrecipes.com/Recipe/Amish-White-Bread/Detail.aspx

2 T Yeast
2/3 C Sugar
2 C (16 oz) Warm Water (110-115F)
1 1/2 t Salt
1/4 C (2 oz)  Oil
6 C (30 oz) Bread Flour 

Original Recipe: http://allrecipes.com/recipe/good-old-fashioned-pancakes/

1-1/2 C Flour
3-1/2 t Baking Powder
1 t Salt
1 T Sugar
3 T Butter
1 Egg
1-1/4 C Milk

In a medium sized bowl combine flour, baking powder, salt, and sugar. Mix well.

In a small bowl, melt the butter. Add egg and milk. Mix well.

Add wet mixture to dry mixture and stir until just combined. Do not over stir.

Cook, covered, in pan over medium-high heat until small bubbles form on the top of the pancake. Flip and cook other side.