Bread

Instructions

1. Dissolve shortening in boiling water. Add sugar and salt.
2. Blend and cool to luke warm.
3. Sprinkle yeast into warm water and let dissolve.
4. Stir yeast and beaten eggs into first mixture.
5. Add half of flour and beat well. Work in the remaining flour a little at a time and knead dough to a smooth dough.
6. Put dough into a large bowl and cover with plastic wrap. Store in refrigerator overnight.
7. Divide dough in half. Roll one half out to a 15 x 16 inch rectangle.
8. Spread with melted butter. Sprinkle with sugar and cinnamon mixture (only enough to let the margarine absorb).
9. Roll up into a roll. Seal the edge with water. (repeat for other dough half)
10. Cut into 15 1-inch pieces.
11. Put into an oiled 10 x 15 inch pan and let rise until double in size. (1 or more hour)
12. Bake 20-30 minutes at 375F.
13. Ice with powdered sugar icing when done.

Sugar and Cinnamon Mixture

1. Mix ingredients together and sprinkle over rolled dough.

Powdered Sugar Icing

1. Mix milk and water together and add to powdered sugar, only enough to make desired consistency of icing. Add vanilla and cooking oil. Mix and drizzle over rolls.

Instructions

1. Mix all ingredients together in a bowl.
2. Pour into a greased 9 x 13 pan.
3. Bake at 375F for 30 min.

Instructions

1. Combine corn, cornmeal, eggs, salt, baking soda, milk, melted butter, chiles, and half of the cheese.
2. Meanwhile, melt 2 tbsp butter in a 1 1/2 qt casserole dish or a 9-inch cast iron skillet.
3. Place in oven until butter is hot but not brown.
4. Pour the batter into the warm skillet and sprinkle with the remaining cheese.
5. Bake at 400F for 30-40 minutes.
6. Variations: (1) Add 1 chopped onion and ground pork sausage. (2) For a cowboy cornbread substitute 1 lb. ground beef for pork sausage. (3) For Jalapeno Cornbread use 1 cup of sour cream instead of milk and use 1/2 cup jalapeno peppers instead of chili peppers. (4) Use chopped onions and green peppers but no cream style corn or chili peppers.

Instructions

1. Sift all dry ingredients together, cut in shortening.
2. Dissolve yeast in warm water and add buttermilk. 
3. Pour this over dry ingredients and mix well.
4. Turn out on lightly floured board or wax paper.
5. Roll out 1/4 inch thick and cut with biscuit cutter.
6. Bake at 400F about 15 minutes.

Grandma Whatley's French Toast

Grandma’s French Toast wasn’t a trade secret by any means, and one of the things that made it so delicious was that she would add vanilla extract and cinnamon. Topped with some butter and real maple syrup, sprinkle some powdered sugar on top, with a few slices of bacon on the side and it was a breakfast feast! I remember how the syrup would get on the bacon too. Oh was that delicious!

Instructions

1. Beat eggs.
2. Mix milk, sugar, and eggs together and whisk.
3. Add vanilla and cinnamon and whisk together.
4. Cover the bottom of a skillet with vegetable oil.
5. Heat skillet to medium-high heat.
6. Dip bread slices in egg mixture on both sides.
7. Be careful not to saturate the bread.
8. Add to skillet and brown on both sides.
9. Sprinkle sugar or powdered sugar on top of the bread just before serving.
10. Top with butter and syrup or add whipped cream and fruit!

Instructions

1. In a large bowl dissolve sugar and yeast in warm water and allow to sit for 10 minutes. Mixture should be frothy.
2. In a separate bowl, combine flour and salt.
3. Add to yeast mixture and add melted butter. Mix with a paddle attachment from a stand mixer or wooden spoon until fully combined.
4. Knead dough for a few minutes just until dough is smooth. Do not over knead.
5. Grease a cookie sheet. Pull off pieces of dough and roll out into strips.
6. Cover the dough and let sit in a warm place for 45 minutes to an hour.
7. Preheat your oven to 400F and place the breadsticks in the oven.
8. In a microwave, combine the following: 1 stick unsalted butter or 1/2 cup margarine, 2 tsp garlic powder, and 2 tsp salt. Melt butter and mix together.
9. After 6-7 minutes in the oven, brush the breadsticks with half of the butter mixture.
10. Continue to bake up to 15 minutes. For softer breadsticks take out about 12 minute mark.
11. Brush breadsticks with remaining butter mixture once out of the oven.
12. Allow to cool for 2 minutes and enjoy!