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.

Michelle's Breakfast Tortillas

Cook uncooked tortillas in a frying pan until golden brown.
Saute onions
Beat eggs, water, salt and pepper in small bowl.
Add onions to egg mixture and cook over medium heat.
Pile egg mixture, cheese, salsa, sour cream, sausage, bacon, etc. onto a tortilla.

Grandma Carver's Potato Salad

12 White potatoes, boiled with skins on until tender when poked with a fork, then peeled and chopped small
9 eggs, hard boiled and chopped small
1 bunch green onion, chopped
1 c. mayo, thinned with milk (or more if needed)
Salt and pepper to taste

Combine all ingredients.

Great Grandma Carver's Scalloped Potatoes

10-12 medium sized potatoes, peeled and sliced thinly
1 onion, diced small
Whipping cream or milk
Salt and Pepper
Flour

In a 9X13 pan layer potatoes, onions, salt and pepper, and sprinkle flour over entire layer. Repeat layering until potatoes are gone. Pour cream or milk into pan until it is just about to cover the top layer of potatoes. Place strips of bacon on the top layer of potatoes. Bake at 375 for about an 1 hour or until potatoes are soft. (Place 9X13 dish on a cookie sheet in oven for any spillage.) Let stand for 30 minutes. It will thicken as it cools.