Dinner Rolls

1 c warm water
1 1/2 T yeast
1 stick butter, melted
1/3 c sugar
3 eggs/replacer
1 t salt
4 1/2 c flour

Combine water and yeast, let proof.  Stir in butter, sugar, salt, eggs.  Beat in flour 1 cup at a time till dough is too stiff to mix.  Cover and refrigerate at least 2 hours.  Divide dough into 24 balls, place in greased 9x13 pan.  Rise till double.

Bake at 375 for 15-20 minutes until golden brown.  Brush tops with butter.

Bagels

Makes 12

4 1/4 c flour
2 T yeast
1 1/2 c warm water
3 T sugar
1 1/2 t salt
1 T sugar

Combine flour and yeast.  Mix water, 3 T sugar, salt; add to flour.  Mix for a moderately stiff dough.  Knead till elastic.  Cover, let rise 15 min.

Cut into 12 portions, shape.  Cover, rise 20 min.

Boil bagels in water and 1 T sugar for 6 minutes, turning once.  Drain and place on greased baking sheet.  Bake at 375 for 30-35 min.

Cornbread

I've always had issues making a good cornbread- it usually ends up too crumbly and falls apart.  But this recipe is a winner!  It's moist and delicious and stays together!

1/2 c butter
2/3 c sugar
2 eggs/replacer
1 c milk
1/2 t baking soda
1 c cornmeal
1 c flour
1/2 t salt

Melt butter in med. pot.  Remove from heat and stir in sugar. Add eggs and beat till well blended.  Combine milk with baking soda; stir into pot.  Stir in cornmeal, flour, salt.

Bake in greased 8x8 at 375 for 30 min.

Zucchini Bread

2 c sugar
1 c oil/applesauce
3 eggs/replacer
3 t vanilla
2 c grated zucchini
3 c flour
1 t baking soda
1/4 t baking powder
1/2 t salt
1 t ginger
1/2 t cloves
1 1/2 t cinnamon

Combine sugar, oil, eggs, vanilla.  Add zucchini.  Sift together flour, soda, b. powder, salt ginger, cloves.  Blend into zucchini mixture.  Pour into 2 greased 8x5 loaf pans.  Bake at 325 for 1 hour.  Cool 10 min on wire rack.

French Bread

1 c warm water
2 1/2 c flour
1 T sugar
1 t salt
1 1/2 t yeast

Dissolve sugar in water, add yeast.  Proof till foamy.  Add salt and flour.  Rise till double.  Punch down.  Shape into 2 loaves, place 3 inches apart on baking sheet.  Cut diagonal lines.  Rise till double, about 30 minutes.  Bake at 375 for 20-25 minutes, spraying with water every 10.

Crescent Rolls

1 1/2 T yeast
3/4 c warm water
1/2 c sugar
1 t salt
2 eggs/replacer
1/2 c shortening
4 c flour
1/4 c butter, softened.

Dissolve yeast in water.  Stir in sugar, eggs, salt, shortening, 2 c. flour.  Beat till smooth.  Add remaining flour till smooth.  Knead, rise till double (about 1 hr).

Punch down, divide in half.  Roll each to 12" circle.  Spread with butter.  Cut into 12 wedges.  Roll starting at wide end.  Place point under on greased baking sheet.  Rise till dbl.

Bake at 400 for 12-15 minutes till golden brown.

Banana Bread

1/2 c shortening
1 c sugar
1 1/2 c flour
1 t baking soda
1 t salt
3 ripe bananas, mashed

Cream shortening and sugar.  Sift in flour, baking soda, salt.  Mix in mashed bananas.  Pour into greased 8x4 loaf pan.

Bake at 325 for about 1 hour.