Breads and Grains

Yeast Breads

BASIC WHITE BREAD
Ann Pase
September 1987 Homemaking Class

2 Tbsp. shortening
2 1/2 tsp. salt
2 Tbsp. sugar
1 cup hot milk
1 cup hot water
1 pkg. dry yeast (1 Tbsp.)
1/4 cup warm water (105 to 115°)
6 cups white flour

Mix shortening, salt, and sugar in a large bowl; add hot milk and 1 cup hot water, and let cool to lukewarm.  In a small bowl or cup, mix yeast with 1/4 cup warm water, and let stand five minutes to dissolve.  Add the dissolved yeast and 3 cups of the flour to the first mixture and beat until well blended.  Add 2 more cups of flour, mix, and turn out onto a lightly floured board.  Knead for a minute or two and then let it rest for 10 minutes.  Add just enough of the remaining flour so that the dough is not sticky, resume kneading until the dough is smooth and elastic.  Put the dough in a large, greased bowl, cover and let rise in a warm spot until doubled in bulk.  Punch down and shape into two loaves.  Place in greased loaf pans, cover, and let double in bulk again.  Preheat oven to 425°.  Bake bread for 15 minutes, reduce heat to 375° and bake for 30 minutes more.  Remove from pans and cool on racks.

MOTHER’S BREAD
Janet McManus

4 Tbsp. sugar
4 tsp. salt
1 cup powdered milk
1 yeast cake or 1 pkg dry yeast, dissolved in 1/4 cup lukewarm water
4 Tbsp. melted shortening
4 cups warm milk
11 cups flour

Combine all dry ingredients in a large bowl.  Stir in the warm water and the dissolved yeast and shortening. Add 9 cups flour. Knead (adding remaining 2 cups flour, a little at a time, as needed) on a floured surface for about 10 minutes.  Place in a greased pan and cover.  Let rise in a warm place until double.  Knead down and let double again.  Divide into 4 parts for loaves.  Let rise 10 minutes.  Form into loaves, put in greased pans, let rise again, until doubled.  Bake at 400°F for 10 minutes.  Then 350°F for about 40 minutes.  Brush loaves with butter after removing from oven (makes a softer crust).  Cool by laying the loaves on the sides.

NEILSON/DUPAIX HEIRLOOM "HOMEMADE" BREAD RECIPE
Denise Dupaix

1 12-oz. can evaporated milk
4 cups very warm water
3 pkg. (3 Tbsp.) yeast
4 Tbsp. shortening
12 cups flour
3/4 cup sugar
2 Tbsp. salt

Put the milk, water and yeast in large Tupperware bowl, in that order. Let stand while yeast begins to work--do not stir!! Then add shortening, and 3-4 cups of the flour; mix well. Add 3-4 more cups flour, and sugar and salt combined. Mix well. Continue to add 3-4 more cups of flour until the mixture has about 12 cups total flour added. Let rise with a moist towel over top until double. Roll out into loaves, kneading extra flour in as needed. Let loaves rise until double with moist towel over the top. Bake at 350 degrees for 45 minutes or 375 degrees for 15 minutes, then 30 minutes at 350 degrees. Remove from oven and butter tops immediately to ensure a soft crust. I have found that on cloudy, overcast days, the bread comes out perfect! Yields 5 loaves of bread.

ROMAN MEAL BREAD
Nancy Abbott
September 1987 Homemaking Class

2 pkg. Fleishmann’s Quick-Rise Yeast
2 tsp. salt
1/3 cup oil
1/3 cup brown sugar
2/3 cup powdered milk
2 eggs
1 cup Roman Meal cereal
2 cups warm water (105 to 110°)
7 cups Gold Medal Better for Bread flour

Put first 8 ingredients and 3 cups flour in large mixing bowl.  Beat 5-10 minutes at high speed of portable mixer or medium speed of electric mixer, until gluten begins to develop.  Remove beaters.  By hand stir in another 2 cups of flour, but there’s no need to make it smooth. 
Sprinkle 1 cup flour in a 10" diameter circle.  Turn dough out onto circle of flour; oil hands and begin kneading in flour, using fingertips only, until dough stiffens up and isn’t so sticky.  Knead 5-10 minutes more, until dough is smooth and elastic, adding additional flour if necessary. 
Warm oven to 200° and turn it off.  Cover dough and let rise in oven until doubled in bulk.  Punch down by kneading a few strokes.  Divide into two equal portions on oiled surface.  With oiled hands, shape into loaves and place in greased loaf pans.  Proof by putting in warm place, or overnight in fridge (cover with plastic wrap).  Bread should be about 1" above top rim of pan. 
About 10 minutes before baking, preheat oven to 375° (and remove dough from fridge if you proofed it there).  Bake 30-35 minutes.  Loosen edges and turn out on rack.  Stand loaves on side until cooled completely.

HERB BREAD
Virginia Justice
Tualatin Hills Parks & Recreation District Class

2 cups milk (water can also be used—milk makes the bread richer)
1 cup rolled oats
3 Tbsp. margarine/butter
3-3/4 to 4-3/4 cups flour
1/4 cup sugar
2 tsp. salt
2 pkgs. dry yeast
1 egg
6 Tbsp. melted margarine/butter
1 Tbsp. parmesan cheese
1/2 tsp. basil leaves
1/4 tsp. oregano leaves
1/4 tsp. garlic powder

Scald milk (if using water bring to a boil). Add oats and 3 Tbsp. butter/margarine. Set aside to cool to 120-130°F. In large bowl, combine 1-1/2 cups of flour, sugar, yeast and salt.  Blend in rolled oats mixture and egg.  Blend at low speed until moist.  Blend 3 minutes at medium speed. By hand stir in 2-1/2 cups flour until dough is stiff.  Knead in remaining flour. Let rest 15 minutes. Punch down and press into a greased 9X13 pan. Use a sharp knife to make diamond pattern in dough.  Cut completely through dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80-85°F) until light and doubled in size, about 45 minutes. Heat oven to 375°F.  Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. In small bowl, combine Parmesan cheese, basil leaves, oregano leaves and garlic powder; set aside. Spoon 4 Tbsp. of melted butter/margarine over cut dough.  Bake at 375°F for 15 minutes. Brush or drizzle remaining 2 Tbsp. butter/margarine over partially-baked bread. Sprinkle with Parmesan cheese-herb mixture.  Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool. Makes 16 Servings.

WHOLE WHEAT RAISIN LOAF
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

2 cups milk
3/4 cup water
1/4 cup vegetable oil
3 to 3-3/4 cups all-purpose or unbleached flour
1/2 cup sugar
3 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg (optional)
2 envelopes (2 Tbsp.) active dry yeast
4 cups whole wheat flour
1 cup rolled oats
1 cup raisins

In medium saucepan, heat first 3 ingredients until very warm (120-130°F). In large bowl, place heated mixture, 2 cups all-purpose or unbleached flour, sugar, salt, spices and yeast. Beat 4 minutes at medium speed. By hand stir in whole wheat flour, oats, raisins and remaining all-purpose flour. Turn out on well-floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; cover and let rise 20 to 30 minutes in a warm place. Punch down. Divide dough in half and shape into two loaves. Place in 2 greased loaf pans. Brush tops of loaves with oil or melted margarine. Cover and let rise in a warm place until light and doubled in bulk, 30-45 minutes. Bake in 375°F oven for 40-45 minutes, or until loaves are a deep golden brown and sound hollow when tapped. If tops seem to be getting too brown, cover loosely with aluminum foil the last 10 minutes. After taking from oven, remove from pans immediately. If desired, brush with oil or margarine and sprinkle with granulated sugar.

EASY OATMEAL BREAD
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

4-1/4 to 4-3/4 cups all-purpose flour
2 pkgs. active dry yeast
3/4 cup milk
3/4 cup water
2 Tbsp. shortening
2 Tbsp. molasses or brown sugar
2 tsp. salt
1 egg, at room temperature
1 cup quick-cooking oats, uncooked

Measure 1-3/4 cups flour into large mixing bowl. Add yeast, blending well. Pour milk, water, shortening, molasses and salt into a saucepan and warm over medium heat until very warm (120-130°F). Pour liquids into yeast-flour mixture; add egg. Beat at low speed 1/2 minute, scraping bowl while you work. Beat 3 minutes at high speed. Working with mixing spoon, stir in the oatmeal. Add enough additional flour to form a soft dough. Turn onto lightly floured board and knead 5 to 10 minutes, or until smooth. Place in lightly greased bowl; cover bowl and let rest 20 minutes. Grease 2 loaf pans. Divide dough in half. Roll one half into a 7X14” rectangle. Roll up from narrow side, pressing dough into roll at each turn. Press ends to seal. Place in pan, seam side down. Repeat with remaining half of dough. Cover loaves loosely with foil tent. Set loaves on rack over hot water and let rise until double, 30-45 minutes. Center of loaves should be only 1/2 inch above tops of pans. Bake in a preheated 375°F oven for 35-45 minutes. Remove from pansd cool on wire racks. Brush with butter for soft crusts or with water for chewy crusts. Makes 2 loaves.

BASIC PRIZEWINNING ROLL DOUGH
Rosa Shurtz
January 1966 R.S. Magazine--"Quantity Cooking for Relief Society Functions"

4 cups reconstituted dried milk, lukewarm
1 cup sugar
4 cakes dried yeast
4 eggs
4 tsp. salt
1 cup vegetable oil
14 cups sifted flour

Dissolve sugar and yeast in warm milk.  When yeast begins to foam, add well-beaten eggs and enough flour to make a medium batter.  Beat well and let set until bubbles begin to form.  Beat in salt and oil and add rest of flour, beating well.  When too thick to beat, pour onto floured board and knead until smooth and elastic.  The secret of this dough is to use only enough flour to be able to handle it.  It should be as soft as possible, almost sticky.  Place in greased bowl and cover with damp cloth.  Let rise until double in bulk and punch down well.  Let rise again.  Divide dough into easily handled portions and let rest about 15 minutes.  Pat out on floured board to about 1/4 inch thick.  Cut with biscuit cutter.  Place close together on greased flat pans.  Let rise until light..  Bake at 425° for 12 to 20 minutes (depending on size).  Brush with melted butter when they come from oven  This dough can be shaped into any form desired.  The rolls freeze well.

Variations:

Herb Bread
Add to basic mixture: 
2 tsp. nutmeg
4 tsp. dried  sage
8 tsp. caraway seeds

Let rise as in basic recipe, make into loaves.  Let rise.  Bake at 375° for 35 minutes.

Orange Rolls
Basic Recipe
Filling:
2 cups sugar
4 Tbsp. grated orange rind
1 cup orange juice and pulp
1 cup butter or margarine

Make filling by combining all filling ingredients in a saucepan.  Cook 2 minutes, cool until thick.  Follow directions for Basic Dough.  After second rising, roll dough into oblongs, spread with some of the filling.  Roll and cut as for cinnamon rolls.  Place some of the filling in pan and put rolls in, cut side down.  Let rise.  Bake at 375° for about 25 minutes.  Turn out on large tray at once.

Christmas Cake
Add to basic mixture:
4 tsp. powdered cardamon
1 cup chopped citron
2 cups golden seedless raisins

Let rise as in basic recipe.  Bake in round loaves at 350° for 30 minutes.

Stollen
Basic Recipe
2 cups slivered almonds
1 cup cut-up citron
1 cup candied cherries
4 Tbsp. grated lemon rind

Follow basic directions.  After second rising of dough, turn onto lightly floured board and knead in almonds, citron, cherries and lemon rind.  Pat out dough in to ovals 8x12 inches.  Spread with soft butter.  Fold in half, the long way.  Form into crescents.  Press edges firmly, place on greased, heavy baking sheets.  Let rise until double.  Bake at 375° 30 minutes.  Brush with melted butter.

Bohemian Braid
Basic Recipe
4 tsp. lemon rind
1/2 tsp. mace
2 cups golden seedless raisins
2 cups chopped nuts.

Follow basic directions.  After second rising, knead in remaining ingredients.  Divide dough into equal strips about 14 inches long.  Place on greased baking sheets about an inch apart and braid loosely, beginning at the middle, working toward the ends.  Seal ends well.  Let rise until doubled in bulk.  Bake at 350° for 30 to 35 minutes.  Ice with powdered sugar icing while still warm.

EASY CROISSANTS
Denise Dupaix

5 cups flour
2 pkgs. (2 Tbsp.) yeast
1/4 cup sugar
2 tsp. salt
1 cup water
3/4 cup evaporated milk
1/2 cup butter or margarine (cold)
1 egg
1 Tbsp. water

In large mixer bowl, combine 1 cup flour, yeast, sugar, and salt; mix well. In saucepan, heat 1 cup water, evaporated milk and 1/4 cup butter or margarine until warm. Butter doesn't have to be melted. Add this to flour mixture; mix in egg. Blend at low speed until moistened; beat 3 more minutes at medium speed. Set aside. In large bowl, cut 1/4 cup cold butter or margarine into remaining 4 cups flour until butter particles are large pea size. Pour yeast mixture over flour-butter mixture and fold in until all flour is moist. Cover and refrigerate 2 hours. Place dough on floured surface and knead 6 times. Divide into equal parts and roll each into a 14-inch circle. Cut into 10 pie-shaped wedges; roll up wide end to point. Place on cookie sheet and curve. Cover and let rise until double in size. Brush each with egg and water before baking. Bake at 350 degrees for 15-18 minutes. Makes up to 50 croissants.

Twelve-Hour Butter Horn rolls
Nancy Andrus
March 1988 Homemaking Meeting Souper Birthday Potluck

1 cup milk
1/2 cup butter (1 stick), melted
1 pkg. yeast (1 scant Tbsp.)
1 Tbsp. sugar
1 Tbsp. lukewarm water
1/2 cup sugar
3 eggs, well-beaten
3/4 tsp. salt
4 cups flour
1/4 cup butter (1/2 stick), melted

Heat 1 stick butter and the milk to lukewarm. (Nancy puts the butter in her microwave to melt, then adds it to the milk.)  In a small bowl combine yeast, 1 Tbsp. sugar, and lukewarm water.  Stir until yeast is dissolved.  Add milk and butter mixture to yeast.  Add 1/2 cup sugar, eggs, salt, and flour.  Mix together.  Dough will be sticky.  Let rise in a warm place for at least 6 hours or overnight.  Take half the dough and roll it out into a circle.  Pour on 1/2 stick melted butter.  Cut into 16 pie-wedge shapes (Nancy uses a pizza cutter).  Roll each wedge from large end to small end.  Place on greased cookie sheet.  Repeat the cutting and rolling procedure with the other half of the dough.  Let rise for another 6 hours.  Cook at 350° for 10-15 minutes.  Makes 32 rolls.  Can be doubled.

PARKER HOUSE ROLLS

3 cups milk, scalded & cooled
2 tsp. salt
1/3 cup sugar (save 1 Tbsp. to put with yeast)
2 eggs, beaten
1/2 c butter, melted but not hot
2 yeast cakes or dry yeast
1/2 cup warm water
8 cups flour

Dissolve salt & sugar in milk in a small bowl. Soften yeast in warm water. In another small bowl, beat eggs and melted butter. Put 3 to 4 cups flour in a medium bowl. Add milk mixture and yeast and beat until smooth. Add eggs and butter, and beat again. Then add flour gradually until dough is almost too stiff to beat. Beat until smooth and well mixed—dough will be sticky. Cover & keep in warm place until double in bulk, about 50 minutes. Push dough down and, roll out with on floured surface, and use a 2” round cutter to make into rolls, using a lot of melted butter in pan. Let rise again and bake at 400°F about 15 to 20 minutes, or until browned to suit.  Makes approximately 30-35 rolls with 2" round cutter.

ICE BOX ROLLS
Janet McManus

2 yeast cakes softened in 1/4 cup warm water                                             
1/2 cup shortening
1/2 cup sugar
1 cup warm water
2 tsp. salt
3 beaten eggs
4 1/2 cups flour (approximately)
Melt shortening; combine with sugar, water and salt.  When all is dissolved and warm (not hot) add beaten eggs, yeast and flour.  Beat to a soft batter.  Knead until smooth.  Let rise until double in bulk.  Beat down with spoon and refrigerate, covered.  Three hours before you want to serve, roll out and shape.  Let rise.  Bake at 425 for 8-10 minutes.  Makes about 4 dozen.

REFRIGERATOR ROLLS
Ellen Remington

1 cup warm water
2 Tbsp. dry yeast
2 cups scalded milk
3/4 cup sugar
2 tsp. salt
1/2 to 3/4 cup shortening or margarine
8-9 cups flour
3 eggs, beaten

Dissolve yeast in warm water; set aside. Add sugar, salt and shortening to hot milk. Cool and add yeast. Add 4-5 cups of flour; stir. Add eggs and remaining flour. Let rise once; roll out. Put in deep freeze; cover with waxed paper.

How to do this? Bake at 375°F for 20 minutes.

EASY REFRIGERATOR ROLLS
Denise Dupaix

1 cup very hot water
1/2 cup vegetable shortening
1/2 cup sugar
2 tsp. salt
3 eggs, well beaten (room temperature)
1/4 cup warm water
2 pkgs. (2 Tbsp.) yeast (if doubling recipe use only 3 Tbsp. yeast)

Dissolve shortening, sugar and salt in hot water. Let it cool slightly while you beat eggs and start yeast in 1/4 cup warm water. Add the eggs and yeast to the liquid mix and stire. Add the flour gradually; the dough should be easy to handle, but not stiff. Cover with a damp cloth and let stand 1 hour (no kneading). Stire mix down with a spoon, re-cover and place in the refrigerator until 3 hours before you are to bake. Remove from refrigerator and roll out on a floured surface. Mold into desired shapes. Place on a greased baking sheet and let rise 2 1/2 to 3 hours. Bake at 400 degrees for 10-12 minutes.

DIANE'S COWBOY BISCUITS
Connie Grossarth

1 qt. warm milk
1/2 cup shortening
2/3 cup sugar
2 tsp. salt
1/2 tsp. soda
6-8 cups flour (unsifted)
1 pkg. dry yeast (1 Tbsp.)
1 tsp. baking powder

Dissolve the yeast in the warm milk then add all other ingredients.  Let rise 1 hour.  Take out what dough you need—roll out and use biscuit cutter to make rounds.  Place on greased pan and let rise until double. Bake at 350°F for 8-10 minutes, depending on the size of the rolls. Keep the remainder of the dough in the refrigerator—it will keep for
several days. (These are between biscuits and hot rolls—delicious!!!)

BAGELS
Orem 64th Ward R.S.

4 1/4 to 4 1/2 cups all-purpose flour
2 pkg. active dry yeast
1 1/2 cups warm water (110°)
3 Tbsp. sugar
1 Tbsp. salt

In large bowl combine 1 1/2 cups of flour and yeast.  Combine water, sugar and salt.  Add to dry mixture in bowl.  Beat at low speed with electric mixer for 30 seconds, scraping sides of bowl constantly.  Beat 3 minutes at high speed.  By hand, stir in enough flour to make a moderately stiff dough.  Turn out onto lightly floured surface and knead until smooth and elastic (8-10 minutes).  Cover; let dough rest 15 minutes.
Cut into 12 portions; shape into smooth balls.  Punch a hole in center of each with a floured finger.  Pull gently to enlarge hole, working each bagel into uniform shape.  Cover; let rise 20 minutes.
(Optional step for glossy, smooth surface:  Place raised bagels on greased baking sheet and broil 5 inches from heat for 1 1/2 to 2 minutes on each side.)
In large kettle, combine 1 gallon water and 1 Tbsp. sugar; bring to boiling.  Reduce heat to simmering; cook 4-5 bagels at a time for 7 minutes, turning once.  Drain.  Place on greased baking sheet.  Bake at 375° for 30-35 minutes (or about 25 minutes for bagels that have been broiled).  Makes 12.

WHOLE WHEAT BAGELS :  Substitute for all-purpose flour 2 3/4 to 3 cups all-purpose flour and 1 1/4 cups whole wheat flour.  Prepare as directed above.
ONION BAGELS :  Prepare white flour bagels as above, except cook 1/2 cup finely chopped onion in 3 Tbsp. of butter or margarine till tender but not brown.  Brush this mixture over tops of bagels after first 15 minutes of baking.
HERB BAGELS :  Prepare white flour or whole-wheat bagels as above, except combine 2 tsp. crushed dried marjoram, or 1 tsp. crushed dried dillweed with the flour and yeast mixture.

The Secret to Gene Darrah’s Sweet Rolls
March 1988 Homemaking Meeting Souper Birthday Potluck

Make a basic sweet roll recipe.  Roll out, brush with butter or margarine, sprinkle with cinnamon and sugar, roll into a jelly roll and cut into 1-inch slices, as you would normally, but do not put rolls in pan yet.  Then mix together in a saucepan:
2/3 cup brown sugar
1/4 cup butter or margarine (1/2 stick)
2 Tbsp. light corn syrup
Cook on stove until everything is melted and blended.  Pour in the bottom of the pan you will put the sweet rolls in.  Add nuts.  Put rolls in and proceed as usual with rising and baking.  When done, turn upside-down out of pan and all that good stuff will now be on top.

Cinnamon Rolls
Lenora Humphries
December 1988 Homemaking Refreshments

4 cups (1 qt.) milk
1 1/2 cups sugar
1 cup shortening
2 Tbsp. yeast
4 eggs
1/2 tsp. salt
approx. 11 cups flour

Filling:
1/4 cup softened margarine
1/2 cup brown sugar
1 Tbsp. cinnamon

Glaze:
confectioners (powdered) sugar
half-and-half
pinch of salt

All ingredients should be at room temperature.
Scald milk almost to boil (180°).  Add sugar, shortening and salt; let cool, but bowl should still be warm to touch (115°), about a half hour.  Then add enough flour to mix (about 6 cups).  Add eggs and yeast.  Add remaining flour.  Mix until you get a semi-stiff dough.  Knead well (about 10 minutes).  Put dough in greased bowl and cover with a towel to rise in a warm draft-free place until doubled, about 1 hour.  Punch down. 
At this point you may want to let it sit in the refrigerator for a couple of hours or even overnight.  This will make it easier to work with when rolling out.  If it rises again, just punch it down again before rolling.
Divide dough in half.  Roll half the dough on a floured or greased surface to a 12" x 24" rectangle.  Spread softened margarine all over dough, but leave 1/2 inch on one long end of the dough unbuttered.  This will be the end that will close the rolls when you roll them up.   Mix the brown sugar and cinnamon and sprinkle over the dough.  Add raisins if desired.  Roll up into cylinder and cut 3-inch slices (or maybe a little smaller).  Bake in a 9"x9" square pan, four rolls to a pan, at 350° to 375° for 15 to 20 minutes, or until dough springs back to touch.  Mix glaze ingredients to make a thick glaze and pour over the rolls.  Makes 24 to 26 rolls.

SWEET ROLLS
Oak Hills Ward Relief Society

1 loaf frozen bread dough
1 cup brown sugar
1 4-serving package vanilla pudding mix (not instant)
1 Tbsp. cinnamon
1/2 cup raisins
1/2 cup (1 stick) margarine

Thaw bread dough.  Grease a 9x13 baking dish.  Break loaf into small pieces in pan (there will be spaces).  Mic together sugar, pudding mix, cinnamon and raisins and sprinkle over bread.  Melt the margarine and dribble over the mixture.  Let rise (optional).  Bake at 375° for 30 minutes.

WHOLE WHEAT SWEETIES
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

1 Tbsp. yeast
1/4 cup lukewarm water
1 cup scalded milk
1 tsp. salt
2 Tbsp. melted butter
1/2  cup sugar
1-1/2 cups whole wheat flour
1-1/2  cups white flour
1/3 cup melted butter
1 cup brown sugar
2/3 cup chopped nuts

Dissolve yeast in lukewarm water. Add scalded milk, salt, 2 Tbsp. melted butter, and sugar. Add whole wheat flour and white flour and knead until smooth. Place in greased bowl,  cover, and let rise until double.  Knead lightly and roll into oblong.  Combine 1/3 cup melted butter, brown sugar, and chopped nuts and sprinkle and spread  over dough.  Roll in jelly-roll fashion, cut as for cinnamon rolls, and let rise until double.  Bake on greased sheets for 25 minutes at 350°F.

BAVARIAN WAFFLES
Ann Chandler

Ann usually makes this recipe up the night before, leaves it in the fridge, and makes it the next morning.

1/2 cup warm water (105° to 115°)
2 Tbsp. yeast
4 Tbsp. sugar
2 tsp. salt
1/2 cup oil
6 eggs
4 cups flour
3 1/2 cups milk

Throw all ingredients together.  The next morning, cook as you would regular waffles.

POTATO DOUGHNUTS
Kathleen Westhora

1 cup sieved mashed potatoes (or instant)
1 cup liquid (from potato water or plain water)
3/4 cup shortening
1/2 cup sugar
1 Tbsp. salt
1 package (1 Tbsp.) yeast
3/4 cup water, warm (105° to 110°)
2 eggs
5-6 cups flour (or more)

Mix potatoes, liquid, shortening and salt in a saucepan (to help melt shortening); transfer to large bowl.  Dissolve yeast in warm water.  Stir into potato mixture.  Stir in eggs and enough flour to make dough easy to handle.  Knead 5-8 minutes.  (Dough will be fairly sticky, but roll out with lots of flour.)  Let rise 1 to 1 1/2 hours.  Punch down and let rest 10 minutes.  Pat or roll out on floured surface until the dough is 3/4-inch thick.  Cut doughnuts.  Let rise until doubled--1 hour.  Deep fry at 375° for 2 to 3 minutes on each side.  (adjust the heat according to how the first batch cooks)  Drain and glaze, or shake with cinnamon sugar or confectioners sugar.
Glaze:  4 cups powdered sugar, 1/2 to 3/4 cups boiling water, 1 tsp. vanilla.

Homemade Pretzels
March 1989 Homemaking Class

1 Tbsp. active dry yeast
1 cup unbleached flour
1 cup whole wheat flour
1 1/2 tsp. honey
1 1/2 cups warm water      
1 egg
Coarse salt (opt.)

Preheat oven to 450° F.  In a large bowl, place yeast, flours, and honey.   Add water and mix until the dough forms a ball.  Small amounts of flour can be added, if necessary.  On a well-floured surface, knead dough until it is smooth and elastic--about 5 minutes.  Pull off small pieces of dough, and, using your palms, roll each piece on the floured surface or between your hands to form thin rods about 8 inches long.  Shape each rod into a pretzel shape.  Using a fork dipped in cold water, mash ends slightly into center to seal and hold shape.  Using a spatula, place pretzels on a lightly oiled cookie sheet.  Beat the egg slightly and brush on pretzels.  Sprinkle with coarse salt, if desired.  Bake at 450° F for 12 minutes, or until lightly browned.

Quick Breads

THE BEST BANANA BREAD
Cheryl Brough

3 or 4 ripe bananas
3/4 cup sugar
2 eggs
2 cups flour
1 tsp. salt
1 tsp. baking soda
1/3 cup vegetable oil
1 tsp. vanilla

Mix all ingredients and pour into greased loaf pan.  Bake at 325° 1 hour, or until toothpick inserted in center of bread comes out clean.

ZUCCHINI BREAD
Ellen Remington

1 cup brown sugar
1 cup sugar
3 eggs
1 cup oil
3 cups sifted flour
3 tsp. cinnamon
1 tsp. baking soda
1 cup nuts
2 cups zucchini, grated or put in blender
1 tsp. salt

Mix all ingredients well and bake at 325°F for 1 hour 15 minutes. Makes two loaves.
Variations: Raisins may be added. Bananas can be used in place of zucchini.

PUMPKIN TEA BREAD WITH ORANGE CHEESE SPREAD
October 1989 Homemaking Class

1 cup all-purpose flour
1 cup whole-wheat flour
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 cup unsalted butter, at room temperature
1 cup firmly packed light brown sugar
2 eggs
1 cup cooked, mashed pumpkin
1/4 cup milk
Orange Cheese Spread (recipe follows)

Preheat oven to 350°.  Grease 9x5 inch loaf pan.  Set aside.  Sift together all-purpose flour, whole-wheat flour, baking powder, baking soda, ginger, cinnamon, cloves and salt on a sheet of wax paper.  Set aside. 
Beat together butter and brown sugar in a large bowl until well blended.  Add eggs and beat until light and fluffy.  Add pumpkin and milk; beat until well blended, 2 to 3 minutes (mixture may look curdled).  Add flour mixture and beat on high speed for 1 minute.  Scrape batter into prepared pan. 
Bake in preheated oven 350° for 50 to 60 minutes or until loaf is nicely browned and springy to the touch and cake tester inserted in center comes out clean.  (Check loaf after 40 minutes; cover with tent of aluminum foil if browning too quickly).  Cool in pan on wire rack for 15 minutes.  Then turn out of pan.  Serve warm or at room temperature with Orange Cheese Spread.  Makes 1 loaf.

Orange Cheese Spread :
Beat together 1 package (8 oz.) cream cheese at room temperature, 1/4 cup orange juice concentrate at room temperature and 1/4  confectioners sugar until well blended and fluffy. Store refrigerated.

4-3-2-1 BREAD
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

4 cups whole wheat flour
3 cups buttermilk
2 cups brown sugar
1 Tbsp. baking soda

Mix all ingredients together.  Pour into 2 greased 1-pound loaf  pans.  Bake at 325°F for 1 hour. This is a sweet bread, good with chicken or fruit salad.

CINNAMON MUFFINS
Ann Chandler

2 cups flour
1/2 tsp. salt
4 tsp. baking powder
1 Tbsp. cinnamon
3 eggs
1 cup sugar
1/2 cup oil
1 cup milk
1 cup chopped nuts

Sift together dry ingredients; set aside.  Beat eggs; add sugar and oil.  Add milk and dry ingredients alternately.  Stir in nuts.  Bake in greased muffin tins at 375° for 15 to 20 minutes.

Oatmeal Muffins
Tarry Smith
March 1988 Homemaking Meeting Souper Birthday Potluck

1 cup rolled oats (oatmeal)
1 cup buttermilk or sour milk
1/3 cup soft shortening (part butter)
1/2 cup brown sugar, packed
1 egg
1 cup sifted flour
1 tsp. baking powder
1/2 tsp. soda
1 tsp.  salt

Soak oats and buttermilk together for one hour.  Meanwhile, mix thoroughly shortening, brown sugar, and the egg.  Sift together flour, baking powder, soda, salt.  Stir into shortening mixture alternately with rolled oats and buttermilk.  Fill greased muffin cups about 2/3 full.  Bake until golden brown at 400°F for 20-25 minutes.  Serve hot.  Makes 12 medium muffins.

GOLDEN OATMEAL MUFFINS
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

1 cup flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup sugar
1 cup oats
3 Tbsp. oil
 1 egg, beaten
 1 cup milk

Mix flour, baking powder, salt and sugar.  Stir in oats. Add remaining ingredients.  Stir only until dry ingredients are moistened.  Fill prepared muffin cups 2/3 full.  Bake in preheated 425°F oven for 15 minutes.

Six Weeks Muffins
Janet McManus
March 1988 Homemaking Meeting Souper Birthday Potluck
 (will keep in refrigerator for six weeks—makes about 1 gallon)

2 cups boiling water
5 tsp. soda
1 cup shortening
2 cups sugar
4 beaten eggs
1 cup nuts
2 cups chopped dates or raisins
5 cups flour
1 tsp. salt
1 qt. buttermilk
4 cups all bran cereal
2 cups 40% bran cereal

Mix boiling water and soda--let it cool.  Cream together shortening, sugar, and eggs, using a very large container (Janet uses the huge Tupperware bowl).  Add all other ingredients and mix.  When making muffins, fill muffin cups about 2/3 full and bake 20 minutes at 400° in paper muffin cups. This will keep, if tightly covered and refrigerated, for six weeks.  Variations: Janet cooked about 3 cups of blueberries, drained them and added them just before she put them in the cups to bake.  You could probably add dried apple, apricots, peaches, or anything you want.

Wheat Muffins
March 1989 Homemaking Class

1 cup unbleached flour
1/2 cup whole wheat flour
2 tsp. baking powder
1 egg
1/2 cup milk
1/2 cup honey

Combine dry ingredients.  Make well in center.  Add combined remaining ingredients and mix until batter is blended but lumpy.  Add goodies.  Fill greased muffin cups 2/3 full with batter.  Bake at 375° for 20 minutes.  Remove from tins and cool.

Goodies:  This recipe can be fun for kids to make.  Whip up some whole-wheat batter.  Then give them a tray with everything that can be added:  blueberries, chopped apples or banana, pears, walnuts, dried apricots or peaches, raisins, grated cheese, granola, sunflower seeds, whole drained corn kernels, shredded carrots or zucchini. After baking, cool and seal individually in plastic wrap. Put in freezer;  the night before you want to use one, put it in the refrigerator.

WHOLE WHEAT MUFFINS
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

1 cup flour
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 cup chopped nuts
1/2 cup brown sugar
1 cup whole wheat flour
2 eggs, beaten
1/3 cup oil

Sift flour, baking powder and salt. Add brown sugar and whole wheat flour, blending well.  Combine eggs, milk and oil and stir lightly into dry ingredients just until moistened. Add nuts.  Spoon into greased muffin tins.  Bake at 425°F for
15 minutes. Makes 12 large muffins.

CRACKED WHEAT MUFFINS
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

2 c. flour
3 tsp. baking powder
1 tsp. salt
2 Tbsp. sugar
1 egg
1 cup milk
4 Tbsp. oil
1 cup cooked cracked wheat

Sift flour, baking powder, salt, and sugar.  Beat in egg and add milk, oil and cooked cracked wheat. Mix together just until dampened.  Fill greased or paper-lined muffin tins 2/3 full. Bake at 425°F for 15 - 20 minutes.

SPICY PUMPKIN MUFFINS
October 1989 Homemaking Class

2 cups sifted all-purpose flour
2 tsp. baking powder
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/3 cup (51/3 Tbsp.) butter, at room temperature
1/2 cup firmly packed light brown sugar
2 eggs
1 cup cooked, mashed pumpkin
1/2 cup milk
1/4 cup honey
1/2 cup chopped unblanched almonds

Preheat oven to 375°.  Grease twelve 21/2 inch muffin cups. Set aside.  Sift together the flour, baking powder, cinnamon, salt,  ginger, nutmeg and cloves onto a sheet of wax paper.  Set aside. Beat together butter and sugar in medium size bowl until well blended.  Add eggs, pumpkin, milk and honey;  beat on high speed until light and fluffy, 2 to 3 minutes.  Stir in flour mixture just until combined; do not overbeat.  Stir in nuts.  Divide batter evenly among muffin cups (cups will be full).
Bake in preheated oven 375° for 25 to 30 minutes or until muffins are nicely browned and springy to the touch.  Remove to wire rack to cool for 10 to 15 minutes.  Serve warm or at room temperature.  Makes 12 muffins.

PUMPKIN MUFFINS
October 1989 Homemaking Class

1 egg
3/4 cup milk
1/2 cup raisins
1/2 cup pumpkin
1/2 cup vegetable oil
2 cups all-purpose flour
2 tsp. pumpkin spice
1/3 cup sugar
3 tsp. baking powder
1 tsp. salt

Heat oven to 400°.  Grease bottoms only of about 12 muffin cups.  Beat egg.  Mix together milk, pumpkin, raisins and oil.  Add to egg.  Set aside.  Mix flour and pumpkin spice together.  Add flour mixture and sugar, baking powder and salt to wet mixture just until flour is moistened (batter will be lumpy).  Fill muffin cups about 3/4 full.  Sprinkle tops with sugar before baking if desired.  Bake until golden brown, about 20 minutes.  Immediately remove from pan.   Makes 1 dozen.

BLUEBERRY MUFFINS
Margo Mead

1/4 c. shortening
1 3/4 c. flour
1 c. sugar
1/2 tsp. salt
1 egg
1 Tbsp. baking powder
1/2 c. flour
1 c. milk
2 c. fresh or frozen blueberries
1/2 tsp. vanilla

Cream shortening and sugar.  Add the egg, and beat until light and fluffy.  Mix 1/2 c. flour with blueberries.  Sift dry ingredients together.  Add dry ingredients alternately to creamed mixture with milk and vanilla.  Mix until smooth.  Stir in floured blueberries. Bake in greased muffin pans (or use liners) in 375° oven for 25 to 30 minutes.  This makes about 16 muffins.

RASPBERRY MUFFINS
Smith Berry Barn

l-1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1 egg lightly beaten
1/2 cup unsalted butter, melted
1/2 cup milk
l-1/4 cups fresh raspberries
1 tsp. grated lemon zest

Preheat oven to 350 degrees.  Line 12 muffin cups with paper liners.  Sift flour, granulated and brown sugar, baking powder, salt, and cinnamon together into a medium-size mixing bowl and make a well in the center.  Place the egg, malted butter and mil in the well.  Stir with wooden spoon just until ingredients are combined.  Quickly stir in the raspberries and lemon zest.  Fill each muffin cup three-fourths full with batter. Bake until nicely browned and firm, 20 to 25 minutes.  Makes 1 dozen.

APPLE STREUDEL MUFFINS
Julie Myers

2 cups flour
1/2 cup sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup margarine
1 cup grated apples
1 egg
2/3 cup milk

Topping:
1/4 cup chopped nuts
2 Tbsp. sugar
1 tsp. cinnamon

Combine flour, 1/2 cup sugar, baking powder and salt. Cut in margarine. Reserve 1/2 cup of this mixture for topping. To remaining flour mixture, add apples, eggs and milk. Mix lightly. Spoon into greased muffin tins. Combine reserved flour mixture with nuts, 2 Tbsp. sugar and cinnamon. Sprinkle over batter. Bake at 425°F for 20 minutes. Makes 12.

TENDER EGG BISCUITS
Margo Mead

3 cups flour
4 1/2 tsp. baking powder
1 Tbsp. sugar
3/4 tsp. cream of tartar
1/2 tsp. salt
3/4 cup cold butter or margarine
3/4 cup milk
1 egg, slightly beaten

Mix together flour, baking powder, sugar, cream of tartar and salt.  Cut in butter or margarine until mixture is size of small peas.  Stir in milk and egg.  Knead once or twice on lightly flowered board.  Roll to 1/2-inch thickness.  Cut with 2 1/2-inch biscuit cutter, and bake at 450° on ungreased baking sheet for 10-12 minutes.  Makes about a dozen biscuits.

FRY BREAD
Julie Myers

3 cups flour
5 tsp. baking powder
1-1/4 cups milk

Combine all ingredients and let rest one hour. Cut into 6 pieces. On lightly floured surface, roll each piece into 7” circle. Fry in hot oil until golden on each side. Use for Navajo Tacos, or serve with butter and warm honey.

WHOLE WHEAT SALTINE CRACKERS
Orem 64th Ward R.S.

4 cups whole wheat flour
2 tsp. salt
2/3 cup dry powdered milk
1 1/2 cups warm water
1/3 cup oil
1 Tbsp. honey
1 Tbsp. yeast

Mix together flour, salt and powdered milk.  In 1 cup warm water, dissolve honey and yeast.  Add to the dry ingredients along with the salad oil.  Add remaining water or a little more.  Form into a ball.  Place in a greased bowl; cover and let rise 1/2 to 1 hour.  Knead for a few minutes.  Return to bowl.  Use a piece of dough the size of a lemon at time, keeping the dough covered.  Roll out on lightly floured board.  Roll each piece as thin as possible.  Bake on ungreased cookie sheet at 350° for 6 minutes.  Turn pan around, turn crackers over and bake 2 to 3 minutes more.  Watch browning very carefully.  Cool slowly.  Break by hand into irregular-shaped crackers.

HONEY GRAHAM CRACKERS
 Orem 64th Ward R.S.

2 cups whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
3 Tbsp. brown sugar
1/2 cup butter or margarine
2 Tbsp. honey
2 Tbsp. milk

Mix flour, baking powder, salt and brown sugar together.  Cut in butter or margarine.  Mix the honey and milk together; add to flour mixture.  Mix until dough sticks together; knead a dozen strokes.  Using 1/4 of the dough at a time, roll out between waxed paper.  Put on ungreased cookie sheet.  Cut with pizza cutter.  Make holes with fork or toothpick.  Bake at 375° for 10-12 minutes, until lightly browned.  When the edges start to brown, remove the edge crackers and continue baking the center ones.
Variation:  Substitute 1 cup each stirred brown rice flour and oat flour for the whole wheat flour.

PENNSYLVANIA DUTCH FUNNEL CAKES
Orem 64th Ward R.S.

Mix pancake batter and pour batter through 1/2-inch funnel into 2 inches of hot oil.  Cook until golden brown, turn.  Sprinkle with powdered sugar.

DELUXE HOT CAKES
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

1-1/2 cups whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
2 Tbsp. honey
2 egg yolks
1-1/2 c. milk
3 Tbsp. oil
2 egg whites, beaten

Combine in order given, folding in egg whites last.  Bake on lightly greased hot griddle.

WHOLE WHEAT PANCAKE MIX
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

8 cups all-purpose flour
8 cups whole wheat flour
1 cup sugar
4 cups powdered buttermilk
5 Tbsp. plus 1 tsp. baking soda
2 Tbsp. plus 2 tsp. salt

Mix all ingredients thoroughly. Store on shelf in container with a tight lid. Makes 21 cups.

Pancakes:
1-1/4 cups whole wheat pancake mix
1 egg
3/4 cup water
2 Tbsp. vegetable oil

Put pancake mix in a bowl. Combine egg, water and oil; add to mix and stir until dry ingredients are moistened (add more water for thinner pancakes). Cook on a lightly oiled, heated griddle.

Waffles:
1-1/4 cups whole wheat pancake mix
1 egg, separated
3/4 cup water
2 Tbsp. vegetable oil

Put pancake mix in bowl. Combine egg yolk, water and oil and add to mix. Stir until blended. Beat egg white until very foamy; fold into batter. Bake on heated, seasoned waffle iron according to manufacturer’s directions.

CORNMEAL PANCAKES
Julie Myers (from Mom Knighten)

1-1/2 cups flour
3/4 cup cornmeal
4-1/2 tsp. baking powder
1 tsp. salt
2 Tbsp. sugar
1 egg
1/4 cup oil
1-1/2 cup milk

Combine all ingredients and cook as you would regular pancakes. Makes approximately 15 4” pancakes. 4.12 g of fat, 16% fat.

BLENDER WHOLE WHEAT WAFFLES
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

1 c. whole wheat kernels
1-1/2 cups milk
1 egg
1/3 c. oil
1 Tbsp. baking  powder
1 tsp. salt.

Put whole wheat kernels in blender; add milk. Turn on high. Add egg, oil, baking powder,  and salt.  Blend for a minimum of five minutes, or until it is smooth. Add more milk, if the blender starts  dragging.  Spray the waffle iron with Pam.

  Grains

BREAD STUFFING

1 cup butter or margarine
3/4 cup chopped onion
2 cups chopped celery
1 Tbsp. salt
1 tsp. pepper
1 tsp. sage
1-1/2 to 2 tsp. poultry seasoning
3-4 quarts dry bread cubes
1 cup chicken stock or bouillon (approximately)

Heat butter in large skillet; add onion and celery and cook until transparent but not brown. Add seasonings and bread crumbs. Add chicken stock or bouillon. Stir; add more moisture if needed, or less if a drier stuffing is desired. Taste for correct seasonings and add more seasonings if needed.

BREAKFAST CEREAL
Mary Horscroft
March 1989 Homemaking Class

Use wheat, either whole or cracked.  When cooked, flavor with raisins, honey or brown sugar.  One cup of wheat makes 4 to 6 servings.

1 cup whole wheat
2 cups boiling water
1/2 tsp. salt

Thermos Method:
Place in quart-size thermos; screw top tightly.  Leave overnight.

Gas Range Method:
Place ingredients in a pan over the pilot light all night.

Crock Pot Method:
Cook 6 to 8 hours or overnight on low.

Cracked Wheat Method:
1 cup cracked wheat
2 cups tap water
1/2 tsp. salt

Bring to boil.  Cook covered on low for 10 to 20 minutes.

Cook enough wheat cereal to last a week.  It may be tightly covered and stored in the refrigerator for up to two weeks!

THERMOS CEREAL
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

Place 1 Tbsp. of honey in a stainless steel-lined Thermos. Add 2 tsp. of maple flavoring and 1/2 cup of boiling water to dissolve the honey. Add 1/2 cup wheat kernels and fill remaining Thermos with boiling water, leaving 1 inch empty space at the top. Seal container and allow to stand overnight. Eat with milk on it. Serves 5-6 people.

BREAKFAST CORNMEAL SPECIAL
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

1/4 cup cornmeal
2 cups milk
1/4 tsp. salt
1 cup dates
2 Tbsp. raisins
2 Tbsp. coconut
2 Tbsp. pecans or almonds (chopped)
1/2 tsp. vanilla

Simmer all ingredients together until cooked.  Serve with milk or half and half.

CRUNCHY WHEAT CEREAL
March 1989 Homemaking Class
Relief Society General Board

6 cups whole wheat flour
1 1/2 cups brown sugar (more or less to taste)
1 tsp. (or less) salt
1 tsp. baking soda
2 cups sour milk or buttermilk (see note below)

Mix all ingredients thoroughly to make a stiff, sticky dough.  Divide the dough in half and press evenly to the edges of two ungreased baking sheets.  Bake at 350° until golden brown around the edges--about 30 minutes.  Turn the oven off and remove the baking sheets.  With a spatula, lift the cooked dough from the pans and tear it into 1/2-inch chunks.  Return the pan of dough pieces to the oven and allow the remaining heat to dry them completely.  If necessary, heat the oven to 200° to complete the drying.  Using a coarse setting on a food or meat chopper, grind the dry dough chunks, then put the resulting coarse flour in a strainer and sift out the small pieces to use as cracker crumbs for pie crusts or other desserts.  The larger pieces remaining in the strainer can be used as crunchy wheat cereal.  Top these with milk and eat cold, or heat them with a little milk or water to serve hot.  Makes about 6 cups cereal and 2/3 cups crumbs.

Note:  You can make buttermilk from powdered milk by mixing 2/3 cups powdered milk in 2 cups water, then adding 2 Tbsp. of lemon juice or vinegar.

Variations:
Add cinnamon or nutmeg to the dough before baking.  Nutmeg gives an eggnog or custard flavor to the cereal when milk is poured on.
Make stuffing mix by omitting the sugar and adding sage, poultry seasoning, celery salt, onion salt, or powdered beef or chicken bouillon to the dough before baking.  After the dough is baked and ground, moisten the large pieces with broth or warm milk for stuffing; use the finer pieces as a topping for casseroles or noodles.
Make salad toppers by adding garlic salt, onion powder, salt, or other favorite condiments.
You can even make dog or cat food for short-term use by omitting the sugar and adding powdered beef or chicken bouillon for flavoring.  After the initial baking, break chunks into sizes appropriate for your pets.  Dry chunks in the oven and store.  Soften with water or broth before use.

CRUNCHY WHEAT PIE CRUST

1 1/3 cups Crunchy Wheat crumbs
1/4 cup melted margarine

Using the finer crumbs sifted from the Crunchy Wheat cereal, combine all of the ingredients, mix well and press firmly against sides and bottom of pie tin.  Pour filling into the shell and refrigerate until firmly set.

FLOUR TORTILLAS
Ann Chandler & Martha Bradford
“Homes Wheat Home,” Stake Enrichment Conference

4 cups all-purpose flour
2 tsp. salt
1/3 cup shortening
1 cup warm water (more if needed)

Sift together flour and salt. Work shortening into the flour, much as you would in making piecrust. Lard was used in days gone by. A solid shortening works just as well. A polyunsaturated margarine can be used but the results, while good, are not quite the same. Add to flour-shortening mixture just enough water to form a firm ball. Knead well. Form into small egg-sized balls. Let stand for 20 minutes. Then roll each ball out until about 8 inches in diameter. Cook on a hot griddle, two minutes on each side. Can be served hot, with a little butter (margarine) or with cream cheese dips. If you like them crisp, place in a very hot oven (450°F) for 2-3 minutes.