Sticky Pecan Buns

(Grandma Meisenbach)

1 package 8 oz refrigerated crescent rolls
1/3 cup packed dark brown sugar
1/4 cup light corn syrup
1/4 cup butter
1 tsp vanilla
1/4 cup coarsely chopped pecans

Remove dough from package (do not separate). Cut in 8 slices, set aside. Put sugar, corn syrup, and butter in 8-inch round cake pan and heat in oven while it is preheating to 375 degrees until sugar dissolves (about 10 minutes). Stir in vanilla and sprinkle with nuts. Arrange slices in pan back 15 minutes or until golden brown. Cool 10 minutes. Invert on plate.

Monkey Bread

(Grandma Meisenbach)

Dissolve 2 packages of yeast in 1/2 cup warm water

Add:

1 1/2 cup luke warm water

1/2 cup sugar

2 tsp salt

2 beaten eggs

1/2 cup softened shortening

Add:

6 cups flour (more if needed)

    add a little at a time until soft dough is formed. Knead well until soft and smooth. 

Sugar Mixture:

1 1/2 cup brown sugar

2 tsp cinnamon

3/4 cup finely chopped nuts

Tear off a piece at a time about the size of a small egg. Roll in ball. Dip in butter (about 3/4 cup) and then sugar mixture.

Place balls in greased tube pan until they touch. Put next layer on top. Let rise until double in size.

Bake at 375 degrees for 45 minutes or more. Invert pan when it comes out of oven so sugar mixture can run down through the bread.

Scones

(Riely via Jody)

1 3/4 cup flour

1/3 cup sugar

1 tsp baking powder

1/2 tsp baking soda

2/3 cup buttermilk

1/3 cup butter

1/3 cup raisins, cranberries, or chocolate chips

Mix and drop on cookie sheet. Bake at 400 degrees for 15-17 minutes.

Grandma M's Cinnamon Rolls

(This is the "Out of this World" roll recipe tripled)

6 pkgs yeast + 3/4 water

9 eggs

1 1/2 cups shortening

1 1/2 cups sugar

3 cups warm water

13 1/2 cups flour

6 tsp salt

Soften yeast in warm water. Combine eggs, shortening, salt and sugar with softened yeast and half of the flour. Add water and remaining flour. Make a soft dough, let rise until doubled, covered. Punch down and place covered in fridge overnight. Roll out as desired.

Pour melted butter and sugar/cinnamon over the top. Roll up lengthwise and cut using string or dental floss to desired thickness.

Let rise and bake at 400 degrees for 12 minutes. Frost.

Carrie's Pumpkin Bread

(Aunt Wendy)

1 2/3 cups flour
1 tsp baking soda
1/4 tsp baking powder
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp groung nutmeg
1/2 tsp groung allspice
1/2 tsp ground cloves
1 1/2 cups sugar
1/2 cup oil
2 eggs
1 cup canned pumpkin
Cinnamon and sugar for sprinkling

Preheat oven to 350 degrees. Lightly grease and flour a 9x5 loaf pan. In a bowl combine flour, baking soda, baking powder, salt, and all spices. In a medium bowl beat sugar with oil until smooth. Beat in eggs one at a time until smooth. Stir in pumpkin, mix well. Add flour mixture and mix well. Turn into prepared pan. Sprinkle with cinnamon and sugar. Bake 60-65 minutes or until cake tester comes out clean. Cool in pan 10 minutes. Makes 1 loaf.

Note: This recipe works great for muffins too.

Sour Cream Chocolate Chip Muffins

(Aunt Wendy)

1 1/2 cups flour

2/3 cup sugar

1/2 tsp salt

3/4 tsp baking soda

3/4 tsp baking powder

1 egg

1 cup sour cream

1/2 cup butter, melted

1 tsp vanilla extract

(cinnamon and sugar for topping)

In a bowl, combine the dry ingredients. In another, combine the egg, sour cream, butter, and vanilla. Stir into dry ingredients until mixed. Fold in chocolate chips. Fill cups 3/4 full. Sprinkle cinnamon and sugar on top. Bake at 350 degrees for 18-20 minutes.

Velvet Banana Bread

(Aunt Peg) 5 large, ripe bananas
4 eggs, well beaten
1 cup oil, shortening, or applesauce
2 cups sugar
4 cups flour
2 tsp soda

Options: 1 tsp salt, nuts, coconut, chocolate chips

Blend bananas until liquid combine with eggs and set aside. Cream sugar and shortening/applesauce together. Add banana mixture and blend together. Add dry ingredients and stir until smooth. Fold in additions. Pour into two well-greased loaf pans (or 8 mini loaf pans). Bake at 350 degrees for 45 minutes.

Zucchini Bread

(DeDe)

2 cups sugar
¼ cup oil
4 eggs
3 cups flour (I whole wheat flour)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
1 tsp. vanilla
3 cups grated zucchini ( I sometimes use only 2 to 2 1/2)
1 ½ cup walnuts (optional)

Mix and combine ingredients well. Grease and flour 2 loaf pans. Bake for 45-60 minutes. Let cool in pan before dropping out.
* makes 2 loaves OR ratio: one loaf = 4 mini loaves (take less time: 25-30 min)