Bon Appetit Friends

Tammy made this after I had Finn and I thought I'd died and gone to heaven. I called her or texted or something the next day and basically demanded that she give the recipe to me. It got water stained and eventually misplaced, so I begged her for another copy. Both of our printers were down so I scanned it. I used to be very intimidated by yeast, but I am gradually overcoming it. Maybe I already have? Anyway, here you go: I just mix the yeast and the sugar with a spoon and I let it rise in the bowl. Don't tell anyone. Maybe I should try it as written and see if it makes a difference. You probably have to click on the photo to see it better.

4 cups flour 1/2 TBS salt 1 and 1/4 tsp baking powder 3/8 cups shortening 1 and 3/8 cups water In a kitchen aid (or equivalent) mix dry ingredients with the shortening and then add the water. Knead until you have a lovely soft dough. Cover and let the dough rest for 5 minutes. Knead once more and divide the dough into 12 pieces. Form each piece into a ball and place on a plate. Rub the top of each ball with a tiny bit of shortening and cover with wax paper. Set aside for 30 minutes. Heat a griddle until a drop of water really sizzles. Flatten a ball with the palm of your hand and then finish off with a rolling pin. I find it is best to flatten 2 or 3 so they can rest between rollings. You want the tortillas very thin before you cook them. As you cook one, you can be flattening and rolling others. Cook one side until bubbles appear and flip over (real women in Honduras do this with their bare hands - eek). Cook the other side and place in a tortilla warmer or wrap it up in a towel with ...

4 eggs beaten 4 cups buttermilk 5 tsp baking soda 3 cups sugar 5 cups flour 1 cup oil 4 cups "All-Bran" cereal - the kind that looks like rabbit food 2 cups boiling water mixed with 2 cups bran flakes (or raisin bran if you like raisins in your muffins) Mix it all together and store in a Tupperware in the fridge for up to 6 weeks.This makes 70+ muffins - a dozen a week for 6 weeks! Or at our house, a dozen a day for a week! Bake at 400 degrees for 12-15 minutes. I do not use baking cups because they stick to the paper when they are warm.

3 cups milk 3/4 cup butter (1 1/2 cubes) 1 cup instant potato flakes 3/4 cup sugar 1 tablespoon salt 1 heaping tablespoon Saf yeast 4 eggs 7 cups flour Step 1 - Heat milk in a large glass bowl in the microwave for about 7 minutes. Add the butter, potato flakes, sugar and salt. Let sit for 5 minutes. (Put the other 1/2 cube butter out to soften for your spread.) Step 2 - Beat four eggs in bread mixer or by hand. Add the above milk mixture to eggs. Make sure it is not too hot or it will cook the eggs . Add the yeast. Mix and add 7 cups flour. Step 3 - Let rise for about 1 1/2 hours. Divide dough in half and roll one half into a large circle. Spread butter on the top of the dough. Take the bottom half of the dough and fold to the center of the circle. Your dough should be a long rectangle about 4 to 5 inches wide and about 20 inches long. With the pizza cutter, cut 1 inch strips and tie in a knot. Let rise for 3 hours and then bake at 375 degrees for 11 minutes. For Cinnamon Rolls: Mix ...

1/2 c. shortening, melted 1/2 c. sugar 1 T. salt 1 1/2 c. milk, scalded and cooled 1 T. yeast 1 1/2 c. warm water, divided pinch sugar 2 eggs, beaten 8 c. flour 1 egg, beaten Melt shortening. Dissolve sugar and salt in scalded milk, cool to lukewarm. Dissolve yeast in 1/2 c. of the warm water with a pinch of sugar added. Add remaining water to milk mixture. When mixture is lukewarm add dissolved yeast, eggs and 4 c. of flour, beat thoroughly. Add 2 cups flour and knead. This dough should not be as stiff as regular bread dough. (Add enough flour to reach consistency of stiff roll dough. At this point, add more flour to reach desired consistency. I may be a little sticky. Cover and let rise to double. Divide dough into portions, braid (using method shown on the Dilly Casserole Bread). Put in greased loaf tins. Cover and let rise again until double. Brush with beaten egg just prior to baking. Be careful to not disturb dough. Bake at 375 degrees for 35 minutes. Make 3 regu...

2 T. yeast 1 c. water, warmed 2 T. minced onions 4 t. Dill seed 1/2 t. baking soda 5 c. flour 4 T. sugar 2 T. butter 2 t. salt 2 eggs, unbeaten 2 c. cottage cheese Soften yeast in water. Combine in bowl, cottage cheese, sugar, onion, butter, dill seed, salt, soda, eggs and softened yeast. Add flour to form stiff dough, beating well after each addition. (For first addition of flour, use mixer on low speed.) Cover, let rise until light and double in size 50-60 minutes. Stir down dough and make in loaves. Let rise 30 to 40 minutes. Bake at 350 degrees for 40-50 minutes. This is how to roll out the dough to make a braided loaf. The dough. Roll out in long rectangle and cut in half with pizza cutter. Then cut each half in half giving you 4 sections. Pinch one edge all together getting ready to braid. Do a normal braid with the right 3 sections - think over over... With the last section on the left- braid that piece under. As you braid always start from the right saying over, over, u...

2 cups water 1 cup quick oats 1/3 cup cold water 2/3 cup brown sugar 3 Tbls. Butter 1 ½ tsp. Salt 2 Tbls. Yeast 4 cups flour (bread flour is better) Bring 2 cups water to a boil, add oats and cook for 1 minute. Put cold water, brown sugar, butter and salt in a mixer. Add cooked oatmeal, and let sit until butter melts. (You can stir a little to help the butter melt). Add yeast and then flour, one cup at a time. Knead in mixer for 4 minutes. The dough is sticky. Let rise in mixer until dough doubles in size (about 1 hour). Punch down by turning mixer on for a few seconds. Drop the dough, or roll into balls with hands, onto a greased cookie sheet. Let rise 30 minutes. Bake @ 350 for 20-25 minutes Makes 2 dozen rolls that fit on one big cookie sheet. (I made these with regular oats so I cooked the oatmeal a little longer. They still turned out great.)

1 cup whole wheat kernels 1 cup milk Blend on high for 3 minutes. Add: ½ cup milk (or buttermilk) Blend 2 minutes. Add: 1/3 cup oil (canola is good) 2 eggs 1 Tbs. baking powder ½ tsp. salt Blend and cook in pan or on a grill.

1 cube butter 6 eggs 1 c. milk 1 c. flour dash of salt Preheat oven to 400, then place cube of butter in an  8 ½ x 11 pan and melt in oven. Beat eggs, then mix in flour to make a paste. Whisk in milk. Pour mixture in a blender or use a hand blender. After butter is melted, pour mixture over butter and bake for 25 minutes. This was a favorite Sunday night dinner for me growing up. Try not to think about all the butter and eggs. It's worth it every once-in-a-while.

2 c. all-purpose flour (1/2 whole wheat works) 3 T. sugar 2 t. baking powder 1 t. baking soda ½ t. salt 2 large eggs, slightly beaten 3 cups buttermilk 4 T. butter Heat griddle to 375 degrees. Whisk together flour, sugar, baking powder, baking soda and salt in a medium bowl. Add eggs, buttermilk and butter. Keep warm in 175 oven. These are to die for. A little secret I learned in Hawaii is to place sliced bananas on the pancake before you flip them. So yummy. *Makes nine 6-inch pancakes *Special thanks to Martha Stewart and Lara Andersen for sharing this one with me!