recipes

In a large mixing bowl, combine the all-purpose flour, yeast, cocoa powder, and caraway seeds until well blended.

In a saucepan combine the water, molasses, butter, sugar, and salt; heat until just warm, stirring occasionally to mostly melt the butter.

The temperature shouldn’t be above 120°.

Add to the dry mixture and beat at low speed for 30 seconds; then turn to medium speed and beat for 3 minutes more.

By hand, stir in enough rye flour to make a soft dough.

Turn out onto a floured surface and knead until smooth, adding more rye flour as needed, about 5 minutes.

Cover; let stand for 30 minutes.

Punch down and divide the dough in half.

Shape each half into a round loaf; place on greased baking sheets or 2 greased pie plates.

Brush the tops of the loaves with a little cooking oil.

Slash the tops of the loaves with a sharp knife.

Cover and let rise until doubled, about 1 to 1½ hours.

Bake in a preheated 400° oven for 25 to 35 minutes or until the bread looks done.

Remove from the baking pans and cool on wire racks.

In a large mixing bowl, pour the scalded milk over the butter and ½ cup sugar; cool.

In a small bowl, stir the ½ tsp.

sugar into the warm water and then stir in the yeast.

Let it stand for 5 minutes.

Add the yeast mixture to the milk mixture and stir.

Alternately add the eggs and 3 cups of the flour; then add the salt and beat for 3 minutes.

By hand, continue adding the rest of the flour, and knead the dough for 8 to 10 minutes.

Place the dough in a greased bowl, turning the dough so the entire surface is greased.

Cover and let rise until double, about 1 to 1 ½ hours.

Shape the dough into 3 loaves and place it in greased loaf pans.

Let it rise again until the dough is about one inch above the top of the loaf pans.

Bake at 425° for 10 minutes; then reduce the temperature to 350° and bake an additional 30 to 40 minutes.

Preheat the oven to 350°.

Grease and flour the bottom only of a loaf pan; set aside.

In a large bowl, beat together the sugar and butter until light and fluffy; beat in the eggs until well blended.

In another bowl, mix together the flour, baking powder, baking soda, and salt.

Add the flour mixture alternately with the buttermilk to the large bowl, mixing well after each addition.

Stir in the dates, nuts, and orange peel (if using).

Pour the batter into the prepared pan.

Bake for 55 to 60 minutes or until done.

Cool for about 10 minutes; then remove the bread from the loaf pan and continue to cool on a wire rack.

Preheat the oven to 425°.

In a large bowl, whisk together the cornmeal and flour.

Add the baking soda, cream of tartar, salt, and sugar and whisk again to mix together.

Add the egg, melted butter, sour cream, and milk and beat until well mixed.

Pour the batter into a well-greased 9 × 9-inch baking pan and bake for 20 minutes or until done.

Preheat the oven to 425°.

In a mixing bowl, combine the flour, cornmeal, instant milk powder, sugar, baking powder, and salt and stir to mix well.

In a medium bowl, beat egg and then add water and cooking oil, beating until well blended.

Stir into the cornmeal mixture.

Beat by hand using a wooden spoon just until well blended and smooth.

Pour batter into a greased loaf pan.

Bake for 20 minutes or until done and a light golden color.

Preheat the oven to 425°.

In a large mixing bowl, combine the flour, cornmeal, instant milk, sugar, baking powder, and salt and stir to mix well.

Add the cheese and bacon and stir well again.

In a medium bowl, beat the egg and then add the water and cooking oil, mixing until well blended.

Stir into the cornmeal mixture.

Beat by hand using a large wooden spoon just until well blended and smooth.

Pour the batter into a greased loaf pan and bake for 20 to 25 minutes or until done and a light golden color.

Preheat the oven to 425°.

In a large bowl, mix together the cornmeal and flour.

Add the sugar, salt, and baking powder and stir to mix.

Next, add the milk, eggs, and melted shortening and mix together thoroughly. (You can use an electric mixer if you desire. )

Pour into a well-greased baking pan (9 × 9 inches or 8 × 10 inches) or a well-seasoned or greased cast-iron skillet.

Bake for 25 minutes or until done.

Preheat the oven to 350°.

In a large bowl, mix together the eggs, oil, sugar, and vanilla.

Add the zucchini and stir.

In a separate bowl, mix together the flour, salt, baking soda, baking powder, and cocoa.

Add the flour mixture to the zucchini mixture and blend well.

Add the nuts, if using, and stir again.

Grease and flour 2 loaf pans.

Pour in the batter.

Bake for 45 minutes.

Cool the bread in the pans for 10 to 15 minutes.

Remove the loaves to a wire rack to finish cooling.

Preheat the oven to 375°.

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking soda, baking powder, and salt; set aside.

In a large bowl, mix together the melted shortening, milk, and eggs.

Add the flour mixture to the liquid mixture and stir to mix.

Fold in the carrots and nuts.

Bake in a greased loaf pan for 50 to 60 minutes or until done.

Allow to cool before slicing.

Preheat the oven to 350°.

Mix together all ingredients and pour the batter into 2 greased loaf pans.

Bake for 60 to 70 minutes.