Orange Knots

12 Rhodes Dinner Rolls, thawed but still cold

1 medium orange rind, grated

1/2 c. sugar

1/4 c. butter, melted

Citrus Glaze:

1 c. powdered sugar

1 tblsp. butter, melted

3 tblsp. orange juice

1/2 tsp. vanilla extract

Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture. Place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let double in size. Remove wrap. Bake at 350 degrees for 15-20 minutes. Remove from pan and place on cooling rack. Brush with citrus glaze while still warm.

From: Studio 5 on KSL

Lemon Crumb Muffins

This recipe makes a huge batch so either be prepared to share with friends and neighbors. You can also store the batter in your refrigerator so you can make fresh ones each morning. These are really good and keep really well.

Ingredients:
6 c. flour
4 c. sugar
3/4 tsp. baking soda
3/4 tsp. salt
8 eggs
2 c. sour cream
2 c. butter, melted
3 tblsp. grated lemon peel
2 tblsp. lemon juice

Streusel:
3/4 c. flour
3/4 c. sugar
3/4 c. cold butter

Glaze:
1/2 c. sugar
1/3 c. lemon juice

Directions:
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins.

Yield: 40 muffins
From: Taste of Home Magazine

Zella's Poppy Seed Bread

3 eggs
1 1/8 c. oil
2 1/4 c. sugar
1 1/2 c. milk
3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. almond extract
1 1/2 tsp. butter extract
1 1/2 tsp. vanilla extract
1 1/2 tblsp. poppy seeds

Beat eggs, oil & sugar. Add flour, salt, baking powder & milk. Then, add extracts and poppy seeds. Bake at 350 degrees for 1 hour in two bread pans or 3 pans for smaller loaves.

GLAZE:
1/4 c. orange juice
3/4 c. sugar
1/2 tsp. butter, almond & vanilla extracts
Prick bread while warm and drizzle glaze over entire bread. (I double the glaze when making 3 loaves).

From: Heather White

Pumpkin Muffins

1 1/3 c. sugar

2 eggs

Mix well, then add and mix again:

1 c. canned pumpkin

Sift together, then add slowly:

1 c. white flour

3/4 c. whole wheat flour (I didn't have whole wheat, so I just used 1 3/4 c. white flour)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. ground cloves

1/2 tsp. salt

Add:

1/3 c. hot water

1/3 c. butter (softened)

1/2 tblsp. flax meal (optional)

Chocolate Chips (as many as you want!)

Cinnamon and sugar sprinkled on tops before baking (optional)

Bake at 350 for 25-30 minutes and enjoy!

From: Eat Your Heart Out Recipes

Corn Pudding

1/2 c. butter, softened
1/2 c. sugar
2 eggs
1 c. (8 oz.) sour cream
1 package (8 1/2 oz.) corn bread/muffin mix
1/2 c. milk
1 can (15 oz) whole kernel corn, drained
1 can (14 3/4 oz.) cream-style corn

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add mix alternating with milk. Fold in corn. Pour into a greased 3 qt. baking dish. Bake uncovered at 325 degrees for 45-50 minutes, or until set and lightly browned.

From: Shelley Evans

Wheat and White Bread

NOTE: This bread works the best if you have a Bosch mixer.

Mix in mixer: 4 c. white flour and 2 tblsp. yeast.

In another bowl mix:
3 1/2 c. hot water
2/3 c. brown sugar
1/3 c. oil
1 tblsp. salt

Add to flour in mixer. Beat on low until combined. Beat 3 minutes on high. Add 4 c. whole wheat flour. Add about 2 1/2 c. more flour. (1/2 & 1/2 or all white.) Knead in mixer on low for 8-10 minutes. Shape into loaves. Let rise. Bake at 350 degrees for 25 minutes.

(Spray bread tins with pam. If bread brown too quickly, lay tinfoil loosely over the top.)

From: Becky Lingard

Rolls

Scald 1 c. milk in microwave for 1:45. Cool down to lukewarm. While milk is cooling, dissolve 4 1/2 tsp. yeast in 1 c. warm water. Add 2/3 c. sugar, 2/3 c. shortening, 2 tsp. salt and 2 eggs. Mix well. Add warm milk, mix again. Add 2 c. flour and mix well. Change to dough hook and add about 5 more cups flour. (You still want the dough to be sticky.) Let rise in bowl for 2-3 hours. Roll out into 2 circles and cut into 12 pie shapes with pizza cutter. Roll from ourside to center and place on greased baking sheet. Let raise again until doubled in size. (About 3 more hours.) Bake at 350 degrees for 15 minutes.

From: Mom

Pull Aparts

3/4 c. brown sugar
1/3 c. margarine
2-3 tblsp. juice (pineapple or orange)
2 cans refrigerator biscuits

Grease 9x13 pan. In small saucepan, combine sugar, margarine and juice. Separate biscuits and cut into fourths. After saucepan mixture is boiling, remove from heat and add biscuits. Pour all into greased pan. Bake at 400 degrees for 15-25 minutes or until golden brown.

From: Steven Boyer

Light Orange Rolls

4 tblsp. yeast
1/4 c. warm water
1 tsp. sugar
1 c. hot water
1/2 c. shortening
1/2 c. sugar
2 tsp. salt
3 eggs
4 1/2 c. sifted flour
1/2 c. sugar
1 orange rind, grated
6 tblsp. melted butter

In bowl, combine the yeast, warm water and the teaspoon sugar. Let stand until dissolved. In a sauce pan, combine hot water, shortening, 1/2 c. sugar and salt. heat until sugar and shortening are dissolved, set aside to cool. Beat eggs well in mixing bowl, and add cooled shortening mixture and yeast mixture. Add flour. With a spoon, beat until smooth. Let rise until double in size, for about ten minutes. Beat down with a spoon, grease top and cover. Place in refrigerator. CHill for at least 8 hours. Divide dough into three parts and roll into 12x4 inch pieces. Combine 1/2 c. sugar, grated orange rind and melted butter. Spread on dough and roll like a jelly roll. Cut each roll into 12 pieces. Pace in greased muffin tins. Let rise three hours. Bake at 325 degrees until golden brown. (Makes 36)

From: Visiting Teaching Card

Heart Shaped Honey Rolls

1 c. milk (2% is best)
1/4 c. honey
2 1/2 tsp. yeast
1/4 c. melted butter
2 egg yolks, beaten
4 c. bread flour
2 tsp. salt
2 tblsp. sugar

Warm milk and honey slightly. Add yeast and let stand until foamy. Blend in melted butter and egg yolks. Transfer mixture to large bowl. Blend together bread flour, salt and sugar; add to yeast mixture. Mix until mixture forms dough. Knead dough until smooth, about 10 minutes. Place dough in a large oiled bowl and cover. Place bowl in a warm place until dough doubles in size. punch down and form into 12 evenly sized balls. Make a 1/2 - 3/4 " cut into center of ball from one side to make heart shape. Place on a greased cookie sheet. Cover loosely and let rise until doubled in size. Preheat oven to 400 degrees. Bake until golden brown, about 15-20 minutes. While baking, prepare glaze.

Glaze:
2 tblsp. honey
1/2 c. melted butter
2/3 c. powdered sugar
1/2 tsp. finely chopped lemon peel

Combine.

When rolls are done, liberally brush with glaze. Best served warm. (Makes 12)

From: Bag of Flour

Feather Muffins

1/2 c. sugar
1 lg. egg
1/4 c. butter or margarine, softened

Coarsly mix with fork or wisk. Then add:
3 tsp. baking powder
2 c. flour
1/2 tsp. salt
3/4 c. milk

Mix quickly. Batter will be lumpy. Don't over mix. Pour into greased muffin tins. Bake at 400 degrees for 15-20 minutes. Bottoms will brown more quickly than the tops. When tops begin to brown, muffins are done. (Makes 9)

From: Good Things Utah

Buttermilk Cornbread

1/2 c. butter
2/3 c. sugar
2 eggs
1 c. buttermilk
1/2 tsp. baking soda
1 c. flour
1 c. cornmeal
1/2 tsp. salt

Melt butter. Add to sugar and stir well. Beat in eggs until blended. Combine buttermilk and soda, then stir into sugar mixture. Add cornmeal, flour and salt. Stir just until blended. Pour into greased 8x8 dish. Bake at 375 degrees for 30 minutes, or until sides begin to pull away from pan.

From: Good Things Utah

Breakfast Bread

1 1/2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/4 c. shortening
3/4 c. milk
1 egg

Topping:
1/3 c. brown sugar
1/4 c. flour
1/2 tsp. cinnamon
4 tblsp. margarine

Mix together. Pour batter into square greased pan. Top with topping. Bake at 375 degrees for 25 minutes.

From: Lynne Isaacson

Gourmet Pizza Crust

4 1/2 tsp. yeast
2 tblsp. sugar
1 1/2 c. warm water
4 c. flour
1 tsp. salt
2 tblsp. cooking oil

Mix yeast, warm water and sugar. Let the yeast work for 5 or so minutes. Add flour, salt, and cooking oil. Knead for 6-8 minutes. Divide into two equal pieces. Press onto pizza stone (or baking sheet). Bake at 490 degrees for 5 minutes. Top crust with desired sauce, cheese, and toppings. Return to 490 degree oven for 5-7 minutes until cheese melts. This recipe makes two crusts. You can bake them both then do toppings on one and refrigerate/freeze the other. They keep well, so you can just add the sauce and toppings and bake again another day. Yummy!!

From: Someone's blog

Honey Butter

½ c. butter
½ c. honey
¼ tsp. vanilla
1 egg yolk

Whip softened butter. Add vanilla and egg yolk. Add honey gradually while whipping.

From: Lion House/Mom

Lemon Apple Oat Muffins

1 egg
½ c. milk
¼ c. vegetable oil
2 tblsp. Lemon juice
¾ c. quick cooking oats
1 ¼ c. flour, unsifted
½ c. brown sugar, packed
1 ½ tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
¼ tsp ground nutmeg
1 c. golden delicious apples, finely chopped
½ c. nuts of your choice

Preheat oven to 400 degrees. In medium bowl, beat egg. Stir in milk and oil, then the lemon juice. Add oats; mix well. Combine dry ingredients; add to oat mixture with apples and nuts. Mix only until moistened. Batter will be thick. Spoon into greased or paper baking cup lined muffin cups. Bake 20 minutes, or until golden. Spoon lemon icing over muffins. Remove from pan.

Lemon Icing:
½ c. powdered sugar
1 tsp melted butter
1 tblsp. Lemon juice

Combine together. Makes about ¼ c.

From: Barbara Jensen

Easy Breadsticks

12 frozen Rhodes rolls
½ c. melted butter
Garlic salt
Parmesan cheese

Place frozen dough in buttered 9x13” pan. Thaw to room temp. (Approx. 2 hours) Roll each roll to 13” in length. Dip each in ½ c. melted butter. Place side by side in same 9x13” pan. Let rise approx 2-3 hours until doubled in size. Bake at 375 degrees for 18-25 minutes or until golden brown. Sprinkle w/ garlic salt and parmesan cheese.

From: Mom

Bran Muffins

5 c. flour
2 c. sugar
1 tsp. salt
1 c. shortening
4 eggs
5 tsp. baking soda in 2 c. boiling water, then cooled
1 qt. (4 c.) buttermilk
3 c. All Bran cereal
2 c. 40% Bran flakes

Put dry ingredients in big bowl. Cut shortening in with fork. Add egg and mix. Add soda water. Mix. Add milk, mix. Stir in cereals. Grease mufin tins. Bake at 450 degrees for 10-15 minutes. (This can store in a closed container in fridge for up to 6 weeks.)

From: Mom

Zucchini Bread

3 eggs
1 c. oil
2 c. sugar
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder

Mix well. Bake at 325 degrees for 1 hour. Cool and frost with cream cheese frosting.

Cream Cheese Frosting:
3 oz. cream cheese
2 c. powdered sugar
2 tsp. vanilla
1/2 cube butter

From: Paula Pack

Pumpkin Bread

3 1/2 c. sifted flour
2 tsp. baking soda
1 tsp. nutmeg
1 c. chopped pecans (optional)
1 1/2 c. canned pumpkin
2/3 c. water
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
4 eggs
1 c. butter

Sift dry ingredients into large bowl. Quickly add all remaining ingredients. Mix until dry ingredients are moist. Bake in greased 9x5x3" pans for 1 hour at 350 degrees. Cool for 5 minutes. Carefully remove from pans and cool on wire rack. While bread is warm, brush with 2 tblsp. melted butter and sprinkle with 2 tblsp. sugar & 1/2 tsp. cinnamon.

From: Lyndall Pack