Ultimate Garlic Bread

Contributed by Barbara Parker

Ingredients:

1-12 oz loaf French bread
12 tablespoons butter, room temperature
4 cloves garlic, minced
¼ cup finely chopped fresh parsley
½ teaspoon coarsely ground black pepper

Directions:

• Preheat grill or broiler to med-high
• Cut bread on a sharp diagonal into ½ inch slices
• Arrange on baking sheet
• In a bowl, mix together butter, garlic, parsley and pepper
• Spread onto both sides of the bread slices
• Grill until golden brown on both sides, 1-3 minutes per side
• Be sure you watch the bread it will burn quickly
• Serve at once

Thanksgiving French Toast

Contributed by Rose McClaskey, Concord I Ward

Ingredients:

½ cup margarine
1 1/2 cups brown sugar
1 Tsp cinnamon
8-12 slices of thick bread (double layer in pan)
8-9 eggs
2 Tbsp sugar
2 Tsp vanilla
Pinch of salt
1-3/4 to 2 cups of milk (use ½ cup evaporated milk)

Pan size: 10 X 16

Make the “night before” – ALWAYS (steps 1-6)

Directions:

1. Melt margarine in pan
2. Add brown sugar and cinnamon and stir
3. Layer bread on mixture
4. Beat eggs, salt, sugar and vanilla together, then add milk
5. Pour over bread
6. Cover and place in refrigerator OVERNIGHT
7. Next morning, uncover and bake at 350 degrees for 45 min.
8. Cut into squares and place upside down on plate so melted sugar/cinnamon is on top.

Nut-free Banana Bread

Contributed by Charisse Stephens, Hilltop Second Ward

My Mom's recipe. It's best to split it between two loaf pans. Also makes fabulous muffins! And yes, you can add nuts if you desperately want to. I just...don't.

Ingredients:

3 1/2 c. flour
1 T baking powder
1 t baking soda
1 t salt
4 ripe bananas
2 T lemon juice
3/4 c. butter or margarine
1 1/2 c. sugar
3 eggs
3/4 c. buttermilk

Directions:

• Combine flour, baking powder, baking soda, and salt; set aside.
• Mash bananas with lemon juice in separate bowl.
• Cream butter and sugar, then mix in eggs, banana mixture, and buttermilk.
• Stir in dry ingredients.
• Bake at 350 for 45 minutes.

American Sandwich Bread

Contributed by Tara Taylor, Concord 1st Ward

Ingredients:

3 1/2 c flour (substitute 1 c wheat flour if desire)
2 t salt
1 pkg dry active yeast

1 c milk
1/4 c water
3 T melted butter
3 T honey

Directions:

• Mix flour, salt and yeast together in bowl
• Heat milk, water, melted butter and honey to about 110 degrees F (Using warm milk and water is key for proper rising time. If the water is too hot, it will kill the yeast, and it is too cold, the dough will take much longer to rise.)
• Pour liquids into dry ingredients and mix on low for about 1 minute and then on medium-low for about 10 minutes (I mix for a bit less if using wheat flour)
• Remove dough and knead by hand for 1 minute and then put dough into a greased bowl (make sure you cover bowl with saran wrap) and let rise about 1 1/2 hours (or until doubled in size).
• Remove dough and knead by hand for 1 minute
• Form dough into desired shape and place in bread pan to let rise for another 45 min - 1 hr (again, keep covered in saran wrap)
• Preheat oven to 350 degrees F and place small pan of boiling water in oven and keep it there while bread is baking
• Spread top of dough with 1 T melted butter and then place in oven to bake for about 40 min. or until golden brown on top (sometimes I take it out a bit earlier).
• Wait for it to cool to cut (or not) and enjoy!

Chocolate Chip Pumpkin Bread

Contributed by Holly Storey Miyashiro, Hilltop I Ward

Ingredients:

2 ½ cups of sugar
3 ½ cups of flour
2 tsp cinnamon
2 tsp nutmeg
1 ½ tsp salt
2 tsp baking soda
1 cup vegetable oil
2/3 cup water
1-15 oz can pure pumpkin (NOT pumpkin pie filling)
2 eggs, beaten
6 to 12 ounces semisweet chocolate chips

Directions:

• Preheat oven to 350 degrees
• Lightly grease three 8x4 inch loaf pans or two 12-compartment lined muffin pans
• In a large bowl, combine dry ingredients: sugar, flour, spices, salt and baking soda
• In a medium bowl combine oil, water, pumpkin puree and eggs
• Add liquid mixture to flour mixture and combine thoroughly
• Add chocolate chips and stir to combine
• Bake 45-50 minutes until toothpick comes out clean

Orange Biscuits

Contributed by Darlene White, Pleasant Hill 2nd Ward

This recipe came from my son when he was taking a cooking class in El Dorado Middle School at least 30 years ago. It always has remained with me. I can still remember him coming home from school and insisting on going to grocery store for the ingredients. He learned a love of cooking from the simple recipes from that class.

Ingredients:

Orange juice
Sugar cubes
1 pkg biscuits in a tube

Directions:

• Open biscuits and separate
• Flatten a biscuit to about 3 inches in diameter
• Dip sugar cube in orange juice and place in center of biscuit then bring sides together and seal firmly around sugar cube
• Repeat with rest of biscuits placing them on a baking sheet as they are done
• Bake as directed on package
• Enjoy while warm

Helpful Tip:

• Don't leave the sugar cubes in the juice--just dip or the sugar will melt

Chicken Wrap-Ups

Contributed by Kaylyn Bateman, Martinez Ward

Ingredients:

1 whole chicken (yields 2-3 cups of chopped meat)
6 oz. of cream cheese
3/4 can cream of chicken soup
1 can or equivalent of fresh mushrooms (if desired)
2/3 cup of dried bread crumbs

1 pkg. read-to-bake crescent roll dough (like Pillsbury)

1 stick of margarine or butter

1 cup chopped almonds

Sauce Ingredients:

1 1/4 can cream of chicken soup
1 can of water
1 or 2 beef boulion cubes

Directions:

• Boil & debone the chicken.
• "Shred" chicken meat into bite-sized chunks into mixing bowl.
• To the chopped chicken meat add the cream cheese, cream of chicken soup, mushrooms (if desired) and the dried bread crumbs
• Stir together.
• Take a glob of chicken mixture and place in the center of a piece of crescent roll dough and roll up mixture in dough.
• Repeat for all crescent rolls.
• Melt one stick of margarine or butter in a small bowl in the microwave.
• Roll each unbaked rolls in butter and then in chopped almonds.
• Place rolls on grease baking sheet.
• Bake at 350 degrees for 30 minutes.

Directions for sauce:

• In sauce pan on stove top, mix all sauce ingredients and heat.
• Pour sauce over individual servings of chicken-filled rolls.

No-Knead Refrigerator Rolls

Contributed by Melissa Eggertsen, Pleasant Hill 2nd Ward

Ingredients:

1 pkg. yeast

1 cup warm water
1/2 cup melted butter or margarine
2 eggs, beaten
4 cups flour
1/2 cup sugar
1 tsp. salt

Directions:

• Dissolve yeast in 1 cup warm water
• Add eggs to yeast mixture along with melted butter that has been cooled slightly (but not solid).
• In separate bowl, sift together flour, sugar, and salt.
• Stir into yeast mixture.
• Cover and place in refrigerator for at least 1 1/2 hours (or longer) before using.
• When needed, mold into desired shapes.
• Let rise until double.
• Bake in 425° oven 12 to 18 minutes.

Soft Pretzels

Contributed by Carolyn Fawcett, Pleasant Hill 2nd Ward

Yields 12 pretzels

Ingredients:

1 pkg. yeast (1 Tbsp.)

1 1/3 cup warm water

1/3 cup brown Sugar
1/8 cup hot water
5 cups flour

Coarse salt

Butter

Directions:

• Dissolve yeast in 1 1/3 cup warm water
• Mix in brown sugar, hot water
• Mix in flour a little at a time until dough forms (may not use it all)
• Knead dough until stretchy and smooth.
• Divide dough into 12 parts and roll into long pieces about 20 inches long.
• Form pretzels in traditional shape.
• Fill a frying pan with water.
• Add 1 Tbsp. baking soda for every cup of water in the pan.
• Bring water to boil.
• Sprinkle coarse salt on greased baking sheet.
• Cook pretzels in boiling soda water for 30 seconds each.
• Lift each pretzel from water and place directly onto greased/salted baking sheet.
• After all pretzels have been boiled and place on baking sheet, bake at 475 for 8 minutes.
• Remove from oven.
• Melt butter and brush on newly baked pretzels, then sprinkle with coarse salt right out of the oven for best results.

Helpful Hints:

• Can also butter and salt before pretzels go in oven.

My Sunshine Braid

Contributed by Julia Fortman, Concord 1st Ward

Recipe makes 2 braids

Ingredients:

7 to 7 ½ cups all-purpose flour
2 packages instant dry yeast
1 tablespoon salt
1 cup milk
½ cup water
¼ cup butter or margarine
1/3 cup honey
3 eggs
2 cups coarsely shredded carrots
1 ½ cups seedless raisins
2 T grated orange peel
1 egg
1 tsp water

Directions:

• Preheat oven to 375
• In large mixer bowl, combine 2 ½ cups flour, yeast and salt
• Mix well.
• In saucepan, heat milk, ½ cup water and butter until warm (120-130; butter does not need to melt).
• Add to flour mixture.
• Add honey and 3 eggs.
• Blend at low speed until moistened
• Beat 3 minutes at medium speed.
• By hand, gradually stir in carrots, raisins, orange rind and enough remaining flour to make a firm dough.
• Knead dough on floured surface until smooth and elastic (8 to 10 minutes).
• Place in greased bowl, turning to grease top.
• Cover and let rise in warm place until light and doubled (about 1 hour).
• Punch down dough.
• Divide into 2 parts.
• Divide each half into 3 parts.
• Roll each part on a lightly-floured surface to make a 15-inch strand.
• On greased cookie sheet, braid strands loosely.
• Pinch ends and tuck under to seal.
• Cover and let rise in warm place until doubled (about 45 minutes).
• Combine 1 egg and 1 teaspoon water.
• Brush braids with egg and water mixture.
• Bake at 375 for 35 to 40 minutes (until golden brown).
• Cool before serving.

Banana Bread

Contributed by Anna Clare, Martinez Ward

Ingredients:

3/4 cup butter or margarine
1 1/2 cups sugar
1 1/2 cups mashed banana
2 eggs beaten
1 tsp vanilla
2 cup flour
1 tsp baking soda
3/4 tsp salt
1/2 cup sour milk
3/4 cup chopped nuts

Directions:

• Mix together all ingredients in order given.
• Pour into a greased loaf pan
• Bake 1 to 1 1/2 hrs. at 325 degrees.

Helpful tip:

Sour milk can be made by mixing 1 T vinegar into 1 cup of sweet milk

Sausage Bread

Contributed by Lisa Tyler, Pleasant Hill 2nd Ward

My Grandmother made this bread for special occasions.

Ingredients:

1 ½ to 1 ¾ lbs of sweet Italian sausage
1 pizza dough
¼ lb locatelli or romano cheese, grated
½-3/4 lb provolone cheese, sliced
Olive oil, for basting

Directions:

• Skin and then fry the sausage.
• Crumble it up and drain.
• Roll out dough to approximately 14x10 inches.
• Spread sausage all over dough.
• Spread provolone over the sausage.
• Then sprinkle on the locatelli (or romano) cheese heavily.
• Roll up the dough as a jelly roll.
• Tuck the sides in.
• Brush lightly with the olive oil.
• Place on a cookie sheet covered with foil.
• Bake at 350 degrees until browned.

Mile High Rolls

Contributed by Jackie Hein, Concord 1st Ward

This recipes comes from Denver, Colorado--the Mile High City

Ingredients:

1/2 cup warm water

1 package yeast

1 cup milk
1 cold egg
3 to 4 T. sugar

At least 5 cups of flour

1 lb. butter or margarine

• In small bowl, dissolve 1/2 cup warm water and 1 package of yeast.
• In large bowl, mix milk, egg, and sugar.
• Add 3-4 cups of flour until dough is of the consistency to knead.
• Knead dough about 5 minutes.
• Roll dough out on floured surface into a rectangle.
• Cut butter or margarine in small slices and evenly place them onto 1/2 of the dough.
• Fold the other half of the dough over the butter or margarine slices.
• Pound with a rolling pin.
• Fold and beat again.
• Roll into a rectangle again, fold 3 times, then fold 3 times again.
• Wrap in wax paper, refrigerate 15 minutes.
• Roll into a rectangle again and fold 3 times, fold 3 times again, refrigerate again 15 minutes.
• Divide dough into 4 parts.
• Roll each part into a circle.
• Cut the circle into 16 pie-shaped triangles.
• Roll each triangle from widest end to the point into a crescent roll.
• Place on ungreased cookie sheet (BE SURE THE SHEET HAS SIDES).
• Cover with wax paper.
• Refrigerate 6 hours.
• Take rolls out of refrigerator.
• Make sure rolls are not touching on the cookie sheet.
• Brush each roll with a beaten egg.
• Bake at 400 for about 20 minutes--until light golden brown.
• Place on wax paper.

Glaze Ingredients

About 1 cup powdered sugar

2-3 Tbsp milk

• Mix milk into powdered sugar until it forms a thin glaze.
• Brush or pour glaze onto baked rolls.

Helpful Hints:

• Inexpensive margarine works fine with this recipe
• Make sure you use cookie sheets with sides
• When you finish making the rolls you can put them in the freezer for a later time. When they are frozen you can bag them. To thaw, place frozen rolls on a cookie sheet.

Apple Roll

Contributed by Kathy Karns-White, Hilltop II Ward

Simple and economical

Dough Ingredients:

2 c flour

4 tsp baking powder

6 Tbsp shortening

¾ c. milk

1 tsp salt

cinnamon (for sprinkling)

3 Tbsp sugar

Directions:

• Peel and slice 4 medium sized apples. 
• Roll dough to round shape. 
• Place apples on dough evenly and sprinkle with Cinnamon and 3 T. sugar. 
• Roll up as for cinnamon rolls and slice.
• Place slices in buttered baking dish. Pour hot syrup (see below) over rolls. 
  
• Bake 40 min. at 350F.  
• Makes 8 – 10 rolls

Syrup Ingredients:

2 c water

1 ½ c sugar

1 Tbsp butter

1 Tbsp vanilla

Directions:

• Mix all syrup ingredients in saucepan.
• Bring to boil.
• Boil for 5 minutes.

The Best Breadsticks

Contributed by Sabrina Ferguson, Martinez Ward

This is a recipe I inherited from a college roommate and it has become a favorite in our home. It's quick and easy and delicious. Whenever I bring these breadsticks to a gathering, I get asked for the recipe, so I thought it would be the perfect recipe to share!

Ingredients:

1 stick butter, melted

1 ½ C. warm water

1 Tbs. yeast
2 Tbs. sugar

3 ¼ C flour
½ Tsp. salt
Garlic salt
Parmesan Cheese

• Melt butter and pour into cookie sheet. Set aside. 
• In warm water, dissolve yeast and sugar. Let stand 2-3 minutes. 
• Add flour and salt. 
• Mix well into a workable dough. 
• Divide dough into 14 parts and roll each 6 inches long. 
• Roll in butter on cookie sheet and place dough rolls side-by-side. 
• Sprinkle with garlic salt and parmesan cheese. 
• Cover and let rise for 20 minutes. 
• Bake at 375 for 15-20 minutes. 

This also makes a great pizza crust. 

Just omit the melted butter and 

roll dough flat and into the shape of cookie sheet.

Ella's Yummy Homemade Dinner Rolls

Contributed by Anita Allison, Richmond 1st Ward

Nothing makes our home more cozy and warm on Thanksgiving Day than the smell of fresh bread baking in the oven. This roll recipe has been a family favorite and tradition for more than 30 years. There always seems to be a few little hands (and big ones too) that can’t help sneaking a warm dinner roll before we sit down to eat. I try to time it so the rolls are still fresh from the oven at mealtime.  Together, we bow our heads in prayer to give heartfelt thanks for all that we have and for one another. It’s always fun to see how much everyone in the family, especially my sweet grandchildren, enjoy eating "Ella’s yummy homemade rolls".

1 pkg. active dry yeast
¼ water (warm)
1 cup milk, scalded
¼ cup sugar
¼ cup shortening
1 tsp. salt
3-½ cups all-purpose flour
1 egg

• Dissolve yeast in warm water and set aside.
• Combine scalded milk, sugar, shortening, salt and egg. Mix well and cool to a lukewarm temperature before adding yeast mixture.
• Add yeast mixture to liquid ingredients and mix well.
• Add 1 cup of flour and mix well.
• Gradually add remaining flour.
• Knead dough for 5-7 minutes until dough is smooth and elastic.
• Grease the top of the dough. Set dough into a greased bowl and cover with a dish towel or plastic wrap.
• Let the dough rise in a warm place for about 1-½ hours or until double.
• Shape dough into about 20-24 smooth balls.
• Set on greased baking sheet.
• Let rolls rise for about 30 minutes or so.
• Bake in preheated oven at 375° for about 15 minutes or until light brown.