Cream Biscuits - Corey

3 tablespoons melted butter
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups heavy cream

Preheat the oven to 425°F.

Sift two cups flour, the baking powder, salt and sugar into a large bowl. Slowly pour in 1 1/4 cups cream. Stir but don't over mix it. Add remaining 1/4 cup cream, a little at a time.

On a flour mat or other floured surface, use your hands to make the dough into a ball.

Gently press it to a thickness of about 3/4 inch.

Cut into rounds. Use the rest of the scraps and continue to make rounds. Place the biscuits on a baking sheet lined with parchment paper.

Brush the tops with melted butter. Bake at 425 for about 12 minutes or until golden.

Serve with desired meal.

A note about flash freezing:

*To flash freeze, place the biscuits on a lined baking sheet and place in the freezer until completely frozen (about 1-2 hours). Once frozen, the biscuits can carefully be placed in a ziploc bag and removed for baking as needed. Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.

Norma's Rolls - Carolyn

OK EVERYONE, HERE’S YOUR CHANCE TO MAKE ROLLS LIKE CAROLYN OR AT LEAST DIE TRYING ☺

1 qt. scalded milk
¾ cup sugar
2 T salt
1 cube butter
2 eggs, beaten

½ cup warm water
2 tsp sugar
2 T yeast

Soften yeast in warm water.
In a large bowl add the milk mixture, when lukewarm stir in eggs, and yeast mixture. Stir in 5 c. flour. Add additional flour to make a soft dough, about 5 or 6 cups. Knead until it makes a nice soft dough. Let rise until double, about 1 hour. Roll out on floured board. Cut out and dip in butter. Fold in half to create Parker House rolls. (use leftovers to make cinnamon rolls, just let rest a few minutes and roll in rectangle. Cover with melted butter, sugar, cinnamon, brown sugar. Roll up and cut. Place on greased cookie sheet or parchment covered cookie sheet. Frost (cream cheese frosting is good!!!)
Let the shaped rolls rise until double (about 1 hour). Bake about 15 minutes or until golden brown in 350 degree oven.

Buttermilk Scones - Carolyn

1 qt. buttermilk, room temp.
2 pk yeast
½ cup warm water
2 T sugar
2 beaten eggs
2 T vanilla
2 tsp salt
½ tsp soda
8 to 10 cups flour
1 T baking powder
3 T oil

Soften yeast in warm water. In a large bowl add buttermilk, sugar, eggs, vanilla, salt, baking owder, baking soda, softened yeast and 4 c. flour. Beat until smooth. Add remaining flour to make a soft dough. Let rise until double in bulk. Punch down and refrigerate overnight. Roll out on floured board just before frying in deep hot fat 395 until golden brown.

Great for hunters and campers. The dough may be prepared at home and cooked on site.

45 Minute Cinnamon Rolls - Elissa

3 ½ cups warm water
¾ cup sugar
6 T yeast
1 cup oil

Mix above and let stand 15 minutes. Add 1 T salt, 3 beaten eggs, and up to 10 ½ cups flour. Roll out immediately. Let rise 10 minutes.

For cinnamon rolls you will need:
Melted butter
Brown sugar

Roll out dough and spread melted butter over it. Sprinkle brown sugar over it and roll it up. Cut with a thread about ¼ inch thick and place on greased cookie sheet.

Bake 10 to 15 minutes at 325.

Jean's Rolls - Traci

This is how I wrote down the recipe years ago at a YW activity/demonstration. We’ve found it to be fool proof. Also, you can use wheat flour for part of the flour and the rolls still turn out light and yummy.

1 cup butter
2 cup hot water
¾ cup sugar
1 tsp salt
2 T yeast
1 tsp baking powder
6 cup flour

Melt butter in microwave. Wisk in water and eggs. Add sugar and salt. Sprinkle in yeast. Stir. Wait til yeast grows (10 minutes). Stir in yeast and baking powder. Put in 3 c. flour. Stir. Add next 3 cups flour. Stir well. Put about ¾ c. flour and mix in til it’s hot and sticky. Let rise til double size. Put on floured surface. Split dough into 3’s. Roll out first section until air bubbles are out. Cut into 6 sections (we use a pizza cutter). Roll like crescent rolls and place on baking sheet. Finish rest of sections. Let rise for 20 minutes. Cook at 400 degrees for 10-12 minutes.

Zucchini Bread - Carolyn

3 eggs, well beaten
2 cup sugar
3 cup flour
¼ tsp baking powder
1 tsp baking soda
1 tsp salt
¾ tsp nutmeg
3 tsp cinnamon
1 cup oil
2 cup peeled and grated zucchini
3 tsp vanilla

Beat eggs, add oil, sugar, zucchini, and vanilla.
Add dry ingredients. Fold in 1 cup chopped nuts (optional)

Pour batter into well greased and floured bread pans, 2 large or several small tins.
Bake 325 about 50 minutes to 1 hour.
Cool slightly in pans. Remove to rack to cool.

(You can peel, grate, measure zucchini and put in freezer bags for winter use. 2 cups per bag)

Zucchini Bread - Heidi and May

3 eggs
1 cup oil
2 1/4 cups sugar
3 tsp vanilla
3 cups sugar
1/4 tsp. Baking powder
2 cups peeled and grated zucchini
1 tsp salt
1 cup nuts
3 tsp cinnamon
1 tsp. Soda

Beat eggs until light and fluffy. Add sugar, vanilla, and oil. Blend well. Stir in grated zucchini. Sift flour, baking powder, salt, soda, and cinnamon. Fold in nuts. Pour into 2 greased loaf pans. Bake @ 350° for 1 hour

Banana Nut Bread - Heidi and May

2 1/2 Cups Flour
1 Cup Sugar

3 1/2 Teaspoons Baking Powder
1 Teaspoon Salt
3 Tablespoons Salad Oil
3/4 Cups Milk
1 Egg
1 Cup mashed bananas
1 Cup Finely Chopped Nuts

Heat Oven to 350° Grease and flour 9x5x3 in loaf pan or two 8.5x4..5x2.5 in loaf pans. Measure all ingredients in large mixer bowl. Beat on medium speed 1/2 minute
scraping bottom and sides of bowl constantly.

Bake 55-65 minutes or until wooden pick inserted in center comes out clean. Remove from pan and cool thoroughly before slicing.