Refridgerator Bran Muffins

1 1/2 cups sugar
1 cup 100% bran
2 cups AllBran cereal
1/2 Crisco
2 eggs
2 1/2 cups flour
2 1/2 tsp soda
1/2 tsp salt
2 cups buttermilk
1 cup boiling water
3/4 cup golden raisins

Pour hot water over AllBran cereal and let stand until absorbed and cooled slightly.
Cream sugar and shortening.  Add eggs one at a time.  Add flour, soda, salt, buttermilk.   Blend alltogether and add raisins and remaining ingredients.

Refrigerate covered up to 5 weeks. When ready to use, dip batter from container without stirring, into a greased muffin tin. 

Bake at 400 degrees for 20 minutes.

Jeanne Mackley's Butterflake rolls

2 eggs (beaten)
1 1/2 cups evaporated milk (whole can)
2 Tbs yeast (heaping)
1 Tbs salt (heaping)
1/3 cup sugar
1 1/4 cup hot water
6 cups flour (more or less)

Roll 1 inch thick and spread shortening.  Fold and repeat 5 times.  Raise for 3 hours in muffin tins.  Bake at 400 for 15 minutes.

Nana's Orange Rolls

Scald 1 1/2 cup milk
Add 1 cube butter and cool
Add 2 packages of dry yeast to 1/2 cup warm water
Add 2 tsp sugar

Beat 2 eggs in large bowl and add 1/4 cup sugar and 1 1/2 tsp salt
Then add milk, butter and yeast.

Sift about 4 1/2 cups flour into milk mixture and let rise until double.

Work dough and let rise again.

Then make into rolls.  Grate orange and add to sugar mixture and yeast.  Bake until light brown and butter with powdered sugar and orange juice.

Amish Bread

This recipe comes from one Lady Di's dearest friends, Glenna Mae.  She once gave it to me as my first bread recipe and said "You can't screw this up."  It's a classic in our home.  And every year when we make our fresh strawberry jam, we have to quickly make some Amish Bread.

In a medium bowl mix …

2 ½ cups water

4 Tbs sugar

2 Tbs butter

1 Tbs salt

… heat in microwave on high for about 1 ½ minutes

cool 125–130 degrees (using thermometer)

6+ cups of bread flour

2 pkgs (or 4 ½ tsp) of rapid rise yeast

Add flour to the liquid cup by cup & stir with electric beater.  Add yeast.  Gradually add rest of flour till dough pulls away – needs about 5 minutes on beaters, or hand knead if you prefer.  Grease bowl and dump it in.  Put in oven with no light to help the dough rise. 

Let rise 8 minutes and punch it down.  Repeat this 4 times total. 

Divide the dough in two pieces.  Roll out on floured surface with rolling pin.  Roll into a log and bend it like an arch.  Cut ½ inch deep along top of bread.  Spread egg yolk and 1 tsp milk over bread.  Place in oven and let rise 30 minutes.  Turn oven on 375 degrees and cook 20 minutes.  (Start the 20 minutes when you turn on the oven with the bread in it and not when the oven is heated)

Popovers

1 cup flour
1/2 tsp salt
2 eggs
1 cup milk
2 Tbs melted shortening (crisco)

Sift the flour and the salt together.  Beat eggs.  Add milk and shortening.  Add the flour and beat hard for 2 minutes.  Pour into a muffin pan that is greased generously and heated.  Bake in a very hot oven - 450 degrees for 15 minutes.  Reduce heat to 350 degrees and bake another 15-20 minutes.  Serve warm.

Great accompaniment for Roast Beef.

Orange Rolls

2 packages of butter flake rolls (pillsbury)

1 cup sugar
1 cube butter
grated orange peel
3 Tbs Orange Juice

Dip the rolls in the mixture and put them in a greased bundt pan.  Cook according to directions on package.