To Die For Blueberry Muffins

3 C. flour
1 1/2 C. sugar
1 t. salt
4 t. baking powder
2/3 C. oil
2 eggs
2/3 C. milk
2 C. blueberries

Crumb Topping:
1/2 C. brown sugar
1/3 C. flour
1/4 C. butter, cubed
1 1/2 t. cinnamon

Mix together with fork & sprinkle over muffins before baking.

Preheat oven to 325 degrees. Fill muffin pan w/ liners. Combine flour, sugar, salt & b. powder. Place oil in 2 C. measure. Add the egg & enough milk to make 2 cups total. Pour into flour mixture. Fold in blueberries. Fill muffin cups to the top & sprinkle with crumb topping. Bake for 30-35 minutes or until done when tested with toothpick in center.

I made these when I was pregnant & forgot to put the blueberries in. I had to stick them in the individual muffins before baking. At least I remembered before baking them!!

Banana Bread

1/2 c. margarine or butter
1 c. sugar
2 eggs
1 c. mashed bananas
1/4 c. milk + 1t. lemon juice (to make buttermilk)
2 c. flour
1 1/2 t. baking powder
1/2 t. soda
1/4 t. salt
1/2 c. nuts, chopped

Preheat oven to 350 degrees. Grease loaf pan. Cream margarine & sugar. Add eggs, banana & milk. Mix dry ingredients in seperate bowl. Add to wet ingredients. Add nuts if desired. Bake for 1 hr. This recipe can be doubled or tripled.

Zucchini Bread

1 c. oil
2 c. sugar
3 eggs
3 t. vanilla
2 c. zucchini, shredded
3 c. flour
1 t. baking soda
1 t. salt
3 t. cinnamon
1/4 t. baking powder
1/2 c. chopped nuts, optional

Preheat oven to 350 degrees. In mixer bowl, combine oil & sugar. Add eggs, vanilla & zucchini. Mix dry ingredients in seperate bowl, add slowly to wet ingredients. Divide into 2 greased loaf pans. Bake for 1 hr. Yield: 2 loaves

Biscuits & Gravy

This is one of Craig's favorite breakfasts. Actually, he would eat it for any meal.

Biscuits:
2 c. flour
4 t. baking powder
1 T. sugar
3/4 t. salt
1/4 c. shortening
7/8 c. milk-not sure why this amount, but it is between 3/4 & 1c. on my glass measuring cup.

Mix dry ingredients in mixing bowl. Add shortening. Cut into flour mixture until crumbly. Add milk. Stir with fork. Gently knead 10 times. Pat out to 3/4" thick. Cut out, place on ungreased cookie sheet. Close together for soft sides, Further apart for crunchier sides. Bake at 450 degrees for 12-15 minutes or until brown. Yield: 9 biscuits

Gravy:
1 lb breakfast sausage
3/4 c. flour
3 c. milk
salt & pepper, if needed

Cook sausage in a pan, sprinkle flour over top & stir. Slowly add milk. Stir until thickened. Add salt & pepper to taste. Serve over biscuits.

*We always use our venison breakfast sausage & never add salt or pepper, but you may need to if using a different sausage.

French Bread

This is an easy recipe. It doesn't require kneading & is done in about 1 1/2 hrs, including baking. Yum!

2 T. yeast
2 1/2 c. warm water
In large mixer bowl, add yeast to water & let it dissolve without stirring.
2 T. sugar
1 T. salt
2 T. oil
6 c. flour
sesame seeds, optional

Add sugar, salt & oil. Mix in flour & stir every 10 minutes for 1 hr. Knead on floured surface 3 or 4 times, just so it isn't sticky. Divide dough in half. Roll out & then shape into loaves & place on greased cookie sheet. Brush the tops with milk, then slit the tops. Sprinkle sesame seeds on top if desired. Bake at 400 degrees for 30 minutes. Makes 2 loaves.

Big Batch of Bismarks (filled donuts)

This recipe makes a lot! I cut it in half & it makes about 2 1/2 dozen!



2 T. yeast
4 t. sugar + 1 c. sugar, divided
1/2 c. warm water (110-115 degrees)
4 c. warm milk (110-115 degrees)
2 eggs
1 T. oil
1 1/2 t. salt
11-12 c. flour
Oil for deep frying
vanilla pudding
chocolate frosting

In a large mixing bowl, dissolve yeast, 4 t. sugar & warm water. Add the milk, eggs, oil, salt, remaining sugar & 8 c. flour until blended. Stir in enough remaining flour to form a soft dough. Divide dough in half.

Turn onto a floured surface; knead until smooth & elastic, about 6-8 minutes. Place in 2 greased bowls, turning once to grease tops. Cover & let rise in a warm place until doubled, about 1 hr.
Punch dough down. Turn onto a floured surface;roll out to 1/2" thickness. Cut with a floured 3" biscuit cutter. Place on greased cookie sheet. Cover & let rise until doubled, about 30 minutes.

In an electric skillet or fryer, heat oil to 375 degrees. Fry bismarks a few at a time for 1 minute on each side or until golden brown. Drain on paper towels. Cool for 2-3 minutes. Cut a small slit with a sharp knife in one side of each bismark; fill with filling. Decorate with frosting & sprinkles if desired. Yield: 5 dozen.
* try strawberry or raspberry filling & icing on top or chocolate pudding inside.

Lion House Rolls

2 T. yeast
2 c. warm water (110-115 degrees)
1/3 c. sugar
1/3 c. shortening (butter or margarine also works)
2 1/2 t. salt
2/3 c. nonfat dry milk
5-6 c. flour
1 egg

In the mixer, combine yeast & water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 c. flour & egg. Beat together until very smooth. Add 2 more cups of flour, one at a time, & beat until smooth.
Add about one more cup of flour, 1/2 c. at a time until it is mixed in. Turn dough onto a slightly floured board & kneed until it is smooth & satiny.Gather dough into a ball. Scrape bowl clean & spray with nonstick cooking spray. Return dough to bowl. Let rise until about triple in size (about 1 hour).
Use the last of the flour on the board for rolling & shaping. Don't use all of the flour unless needed. Let dough rest on board for 10 minutes. Cut or mold into desired shapes. Place on greased baking sheets. Brush surface of rolls with melted butter. Let rise until ready for the oven (about 1 1/2 hrs.) Bake at 400 degrees for 15-20 minutes, or until browned to your satisfaction. Makes about 3 dozen rolls. Great with Honey butter.

Master Baking Mix

Use in place of 'Bisquick'
8 1/2 c. flour
3 T. baking powder
1 T. salt
2 t. cream of tartar
1 t. baking soda
1 1/2 c. nonfat dry milk
2 1/4 c. shortening

Mix dry ingredients; Add shortening & cut in w/ pastry blender until crumbly.
Store in airtight container.

Biscuits:
3 c. mix
3/4 c. water
Bake 425 degrees for 12-15 minutes

Pancakes:
2 c. mix
2 egg whites
1 1/2 c. water
Cook as usual

Scones or Navajo Tacos

4 c. flour
2 T. yeast
3 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 quart buttermilk
2 T. oil
4 T. honey
2 eggs, beaten
Mix all ingredients thoroughly then add:
4 more c. flour
Cover bowl, let rise until double, about 35-45 minutes
Heat oil to 375 degrees
Separate dough into 4-6 balls. Roll ball into circle, 1/2" thick
Cut with knife or pizza cutter into squares or triangles
Cover cut dough, let rise a few minutes.
Place a few at a time in the oil. Let cook until lightly brown (30-60 seconds)
Poke bubbles with fork, turn over once.

Serve as a scone with butter, jam, peanut butter, honey or honey butter
Serve as a Navajo Taco with taco meat or chili, grated cheese, diced tomatoes, diced avacadoes, diced olives, shredded lettuce, ranch dressing, sour cream & salsa.

Valentino's Pizza Crust

INGREDIENTS:
1 cup warm water (110 degrees F)
1 tablespoon white sugar
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour
DIRECTIONS:
1. Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes. Preheat oven to 350 degrees.
2. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes.

Golden Sweet Cornbread

INGREDIENTS:
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake for 25 minutes or until golden brown. Great with Honey Butter.