Banana Bread

1/2 c. shortening or 1/4 c. shortening and 1/4 c. margarine
1/2 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3 ripe bananas, mashed
3 c. flour
1 heaping tsp. baking soda
1/2 tsp. salt
1 c. milk

Combine shortening, sugars, eggs, vanilla and bananas. Mix well. Combine flour, baking soda, and salt. Add to banana mixture alternately with milk. Mix until well blended. Pour into greased loaf pans. 2 regular loaves bake at 300 degrees for 65 minutes. 5 mini loaves bake at 325 degrees for 40-45 minutes. 24 muffins bake at 325 degrees for 20-25 minutes.

Coconut Bread

4 eggs
1 c. oil
2 c. sugar
1 c. buttermilk*
1 tsp. coconut extract
3 c. flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 c. flake coconut

Mix together eggs, oil, sugar, buttermilk and coconut extract. Combine flour, baking soda, baking powder and salt and add to wet ingredients, mixing well. Add coconut. Pour batter into greased bread pans evenly. Makes 2 regular loaves or 6 mini loaves. Bake in a preheated 350 degree oven. 2 regular loaves: 55 minutes or 6 mini loaves: 40 minutes. Start the coconut syrup at least 5 minutes before the bread should be done. When you take the loaves out of the oven, top with coconut syrup and let cool in pans.
* Buttermilk substitute: Combine 1 c. sour cream and ¼ c. milk then use 1 c. of this mixture.

Coconut Syrup
½ c. water
1 c. sugar
2 Tbsp. butter
1 tsp. coconut extract

Combine water, sugar and butter and bring to a boil for 5 minutes, stirring frequently. Remove from heat and add coconut extract. Spoon over hot coconut bread.

Grandma Veater's Bread-in-a-Jar and Butter/Lemon Sauce

From the American Fork Historical Recipe Book 1996
2/3 c. shortening
2 2/3 c. sugar
4 eggs
2/3 c. water
3 1/2 c. flour
3 1/3 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
2 c. canned pumpkin
Variations: Substitute any one of the following for the pumpkin.
2 c. shredded apples or carrots, 1 1/2 c. shredded carrots plus 1- 8 oz. can crushed pineapple- drained, 1 2/3 c. applesauce plus 1/4 c. crushed pineapple, 1 can whole cranberry sauce, 2 c. mashed bananas, 2 c. finely chopped or mashed fresh peaches or 2 c. shredded zucchini.

Grease insides of 8 (1 pint) wide mouth canning jars well. Heat oven to 325 degrees. Cream shortening and sugar together. Beat in eggs, pumpkin (or other variation), and water. Sift together flour, baking powder, baking soda, spices and salt. Add to pumpkin mixture. Stir in nuts. Pour mixture into prepared jars, filling each half full. Bake for 45 minutes. Note: Use only canning jars. Others can't take the heat! When done, remove one jar at a time, wiping sealing edge with paper towel or cloth and screw on lid and ring tightly. The heat will vacuum seal the jar and the bread will keep up to one year.
"This recipe is easy, but the instructions must be followed exactly for best results. The nicest thing about giving Bread-in-a-jar is that those who receive it can keep it until they get over the holiday food blahs. This bread can be safely baked in wide-mouth canning jars and when sealed immediately upon removing from the oven, it will keep on the shelf for up to one year. Be sure to take jars out of the oven one at a time, sealing each one as you take it out. Screw the lids on as tight as you can. When the jars have cooled enough to handle them, tighten the tops. As the jars stand, you will hear that little pinging sound as the heat seals the lids."

Butter or Lemon Sauce
1 c. sugar
2 Tbsp. (rounded) cornstarch
2 c. boiling water
dash of nutmeg
pinch of salt
1/4 c. butter
1 tsp. vanilla or 1/2 tsp. lemon extract

Combine sugar and cornstarch. Add boiling water and other ingredients, except flavoring. Cook to a good boil. Add flavoring at the end of the cooking. Yields enough sauce for 2 quarts pudding. Serve sauce over Bread-in-a-jar.

Quick Bread Recipe taped to the inside of Grandma Veater's kitchen cupboard

Quick Bread from Dorleen Talbot and Nancy Reese
¼ c. sugar
3 c. warm water
2 Tbsp. + 1 tsp. yeast
Combine and let sit 10 minutes.
1/3 c. shortening, melted
1 egg
4 tsp. salt
4 c. flour
Add to above mixture and beat with an electric mixer.
(Grandma had hand written the option of adding: 1/3 c. mashed potatoes and ¼ c. dry milk)
Add 3-4 more cups of flour.
Bake at 350 degrees for 30 minutes. 2x’s recipe makes 5 loaves.

Grandma Veater's Bread Sticks

1 c. water
1 Tbsp. yeast
1 tsp. sugar
1 tsp. salt
1 Tbsp. oil
2 ½ c. flour
Dissolve yeast in water, add sugar, oil, salt, and flour. Mix well. Roll out in strips or rill in hands and make long sticks. Place on a cookie sheet that has been greased. Sprinkle with seasoning. Bake at 375 degrees for 13-20 minutes

Grandma Veater's Indian Fry Bread

3 c. white flour
1 ¼ tsp. baking powder
½ tsp. salt
1 1/3 c. warm water
2 c. vegetable oil
Mix flour, baking powder and salt. Add water and knead until dough soft. Stretch off 1 piece at a time. Poke hole through the middle like a doughnut and drop into kettle of sizzling hot oil. Brown on both sides. Serve hot.

Grandma Veater's French Bread

3 c. water
3 Tbsp. yeast
3 Tbsp. sugar
3 Tbsp. butter
1 ¼ Tbsp. salt
Egg white, beaten stiff
Add enough flour to make a stiff dough
Bake

Candice's White Bread Recipe With A Twist

Makes 2 Loaves

2 c. hot water
4 tsp. yeast
6 Tbsp. butter
1/2 c. sugar
2 tsp. salt
1 tsp. cinnamon
5-6 cups flour, add more flour as needed

Combine water, sugar, and yeast. Let sit until bubbly. Add salt, butter, flour and cinnamon. Knead for 10 minutes or until it cleans the sides of the bowl. Cover and let rise 1 hour. Divide dough into two. Roll out each piece of dough on a lightly floured surface into a large rectangle. Spread each dough piece with 1 Tbsp butter. Combine 1/4 c. sugar and 2 tsp. cinnamon. Sprinkle each loaf with half of this mixture. Beginning at the short edge of each rectangle, roll the dough into a loaf. Place dough in greased loaf pan, seam side down, let rise. Bake at 350 degrees for 25-30 minutes.

All Rolled Up Cinnamon French Toast

Make Candice's White Bread With A Twist - sliced
Eggs
Milk
Cinnamon
Sugar and Cinnamon Mixture
Beat eggs with milk and lots of cinnamon in a shallow dish. Coat sliced bread on both sides with egg mixture. Place 2-3 Tbsp butter and several spoonfuls of the cinnamon and sugar mixture in a frying pan. Mix and let caramelize. Place coated bread in hot frying pan and fry until golden brown on both sides.

Candice's Sticky Bun Bites

12 Rhodes rolls, microwave thaw for 1 min. 15 sec. (turn halfway through), cut into 48 pieces
6 Tbsp. butter, melted
¾ c. brown sugar, unpacked
2 tsp. cinnamon

Melt butter, set aside. Combine brown sugar and cinnamon, set aside.
Prepare caramel sauce.

Caramel Sauce:
1 c. brown sugar, packed
½ c. butter
¼ c. Karo syrup
1 c. pecans, chopped (optional)
Bring sugar and butter to a boil. Immediately remove from heat and add Karo syrup. Pour into an ungreased 9x13 baking dish. Sprinkle on pecans. Set aside.

Dip each piece of roll dough in melted butter and roll in cinnamon/sugar mixture. Place in baking dish on top of caramel. Cover with plastic wrap and let rise in a warm place for 30 minutes. Remove plastic wrap and bake at 350 degrees for 20 minutes. Invert onto a serving platter and let sit for a minute to let the caramel sauce drip over rolls. Serve warm.

Candice's Cinnamon Rolls

2 c. hot tap water
3/4 c. sugar
Stir to dissolve. Add:
4 tsp. yeast
Let sit to dissolve and begin to bubble. Add:
2 tsp. salt
1/4 c. butter, softened
6 c. flour
Knead until all of the flour is incorporated. Cover and let rise 1 hour.
Roll dough out on a floured board into a rectangle 15 in. by 10 in. Spread on:
1/4 c. butter, softened
1 c. brown sugar, loosely packed
sprinkle with cinnamon liberally
Starting on the long side, roll into a log. Slice into 12 rolls and place on a greased jelly roll pan. Let rise 30 minutes. Bake in a preheated 375 degree oven for 15-18 minutes or until lightly browned. After removing from the oven start making frosting.
Frosting
2 c. powdered sugar
1/4 c. butter, melted
1/2 tsp. vanilla
3-4 Tbsp. milk
Whisk together until smooth and spread over slightly cooled cinnamon rolls.

Quick Half Whole Wheat Bread

2 1/2 c. hot tap water
2 1/2 Tbsp. brown sugar
2 1/2 Tbsp. honey
1 1/2 Tbsp. yeast
2 1/4 tsp. salt
1/3 c. oil
3 c. whole wheat flour
3 1/2-4 c. white flour

Combine water, brown sugar, and honey in a Kitchenaid mixer; stir to dissolve. Add yeast and let soften. Add salt, oil, wheat flour and 2 c. of white flour. Start mixer and continue adding flour until dough cleans the sides of the bowl. Let the dough knead 8-10 minutes. Grease 3 bread pans. Pour about 2 tsp. of oil onto a counter and spread evenly. Shape loaves on oiled counter and place in greased pans. Turn on your oven for 30-45 seconds until it begins to warm. Let loaves rise in warm oven for 20-30 minutes. When doubled in size, turn on oven to 350 degrees and bake for 30 minutes. DO NOT preheat oven, just turn it on and bake. Recipe can be double using a Bosch mixer.

Candice's White Bread

3 c. hot water
3/4 c. sugar
2 Tbsp. yeast
1 Tbsp. salt
6 Tbsp. butter
8 c. flour

Combine water, sugar and yeast. Let sit until bubbly. Add salt, butter, and flour. Knead for 10 minutes or until it cleans the sides of the bowl. Cover and let rise 1 hour. Shape into 3 loaves and put into greased loaf pans. Let rise 30 minutes or until double in size. Bake at 350 degrees for 25 minutes.

Banana Nut Bread

Banana Nut Bread from The Best of Williams-Sonoma Kitchen Library: Baking

2 1/2 cups white or wheat flour
2 tsp. baking soda
1 tsp. salt
1 cup unsalted butter, at room temperature
2 cups sugar
2 cups mashed ripe bananas (about 4 large)
4 eggs
1 cups chopped walnuts or pecans

Preheat oven to 350 degrees and grease two medium loaf pans and dust with flour.
In a bowl mix flour, baking soda, and salt. Set aside. In another bowl, beat butter and sugar until well blended. Beat in bananas and then eggs until completely mixed. (Mixture will be lumpy.) Stir in nuts. Add the flour mixture and stir until well blended.
Pour batter into loaf pans and bake for 40-60 minutes or until a toothpick that is inserted in the center of loaf comes out clean. Turn loafs onto a wire rack for cooling.

Cinnaburst French Toast

Great Harvest Cinnaburst Loaf of Bread
Milk
Eggs
Cinnamon

Mix Milk, eggs, and cinnamon in a shallow dish. Dip sliced bread in egg mixture. Fry over medium heat. Drizzle warm homemade syrup on top.

One Hour Dinner Rolls

1 1/2 Cup Hot Water
1/4 Cup Powdered Milk
1/4 Cup Butter
3 Tbsp Sugar
1 Tbsp Yeast
1 Tsp Salt
4 Cup Flour
2 Tbsp Butter, Softened

Combine hot water, powdered milk, sugar, and 1/4 cup butter. Stir until butter melts and mixture is warm. Add yeast and salt, let dissolve until yeast reacts. Add flour and mix until combined. Let rise for 15 minutes. Grease muffin tins (12) with cooking spray. Roll out dough on floured surface into a rectangle (about 16"x10") and spread with softened 2 Tbsp butter. (If dough is sticky knead a little flour into it.) Fold dough in half lengthwise. Cut into 12 strips and tie dough into a knot, tucking ends under and place in muffin tin. Let rise 15 minutes and bake at 400 degrees for 14-15 minutes.