A variety of bread, rolls and biscuit recipes,
deliciously homemade.

Banana Bread

1/3 c. shortening

2 eggs

1/2 c. chopped pecans

1 c. sugar

1 3/4 c. self-rising flour

1 c. mashed, ripe bananas

Add shortening and sugar together until smooth. Beat in eggs. Stir flour into mixture. Add bananas and blend in pecans. Bake at 350 degrees for 45 minutes.

Southern Biscuits

3 1/2 cups self-rising flour

1 T. sugar

1/2 cup lard

2 cups buttermilk

1/2 stick butter cut into small pieces

Mix, knead five times, cut with round cutter. Place onto greased pan, brush with butter then bake at 425 degrees for 15-20 minutes.

Holiday Pumpkin Bread

3 1/3 cups self-rising flour

3 cups sugar

2 t. cinnamon

1/2 t. nutmeg

1/4 t. ground cloves

4 eggs

1 (16 oz.) can solid packed pumpkin

1 c. oil

2/3 c. water

1 c. chopped walnuts

Beat together four eggs, then mix in water and oil. Sift together dry ingredients. Mix oil, water and pumpkin, then mix with the dry ingredients until combined. Grease and flour 3 regular size loaf pans, divide batter evenly. Bake at 350 degrees for 40-50 minutes. Cool in pans 10 minutes, remove to a wire rack to cool completely. Then wrap in cellophane and aluminum foil. Wrapped loaves stay moist for one week on the kitchen counter or you may freeze them for up to six months after they’ve cooled completely.

Cheery Cherry Bread

3 1/3 cups self-rising flour

2 1/2 cups sugar

2 t. cinnamon

1/2 t. nutmeg

1/2 t. ground cloves

4 eggs

1 (20 oz.) can cherry pie filling

1 c. oil

2/3 c. water

Beat together four eggs, then mix in water and oil. Sift together dry ingredients. Mix oil and water, then stir in pie filling, then mix with the dry ingredients until combined. Grease and flour 3 regular size loaf pans, divide batter evenly. Bake at 350 degrees for 40-50 minutes. Cool in pans 10 minutes, remove to a wire rack to cool completely. (You can substitute the Cherry pie filling with your favorite pie filling; I’ve made this bread with blueberry, strawberry and blackberry pie fillings, you just have to adjust the amount of sugar you use to taste.)

Sweet Potato Biscuits

2 c. self-rising flour

1/4 c. sugar

3 T. shortening

2 T. butter or margarine

1 c. cooked mashed sweet potatoes (about 1 large sweet potato)

1/3 c. milk

Combine flour and sugar in a medium bowl; cut in shortening and butter with a pastry blender until mixture is crumbly. Add mashed sweet potatoes and milk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 4 or 5 times. Roll dough to 1/2 inch thickness, cut with a 2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake biscuits at 400 degrees for 14 – 15 minutes or until lightly browned. Yield: 1 1/2 dozen. Tuck a sliver of ham, bacon or turkey into these biscuits and serve them warm. They make great use of left over sweet potatoes.

Zucchini Bread

2 eggs

2 c. sugar

2 c. self-rising flour

1 c. oil

2 c. zucchini, grated

2 t. vanilla

3 t. cinnamon

1 c. pecans, chopped

3/4 c. raisins

Combine all ingredients and bake for 1 hour at 350 degrees.

Mayonnaise Rolls

1 c. self-rising flour

3 T. mayonnaise

1/2 c. milk

1/2 t. sugar

Mix all ingredients together and drop lightly into greased muffin tin. Bake at 425 degrees until golden brown. Makes six rolls.

Hush Puppies

2 c. corn meal

1 egg

3 T. sugar

1/2 c. self-rising flour

1 onion, chopped

1 c. buttermilk

Dissolve sugar into buttermilk. Blend all ingredients. Drop by spoonfuls into hot oil in deep fryer. Hush puppies will be golden brown and float when done.

Cinnamon French Toast

1 large egg

2 egg whites

1/4 c. milk

1/2 t. vanilla

1/2 t. ground cinnamon

1/4 t. ground nutmeg

8 1-inch thick slices French bread, cut diagonally

In a shallow bowl, using a wire whisk, beat the egg and egg whites until foamy. Add milk vanilla, cinnamon and nutmeg. Beat well and set aside. Lightly spray a large skillet with cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture; turning to coat and draining excess back into dish. Place bread slices in prepared skilled. Cook until golden brown; turning once. Repeat on remaining bread slices. Sprinkle with cinnamon sugar and top with maple syrup.

Cinnamon Raisin Biscuits

2 c. self-rising flour, sifted

1 t. cinnamon

1/4 c. shortening

3/4 c. milk

1 c. raisins

Confectioners’ sugar icing

Preheat oven to 450 degrees. Lightly grease a baking sheet. Add cinnamon to flour. Cut shortening into flour mixture with pastry blender until mixture is coarse. Add milk and stir with a fork only until dough leaves sides of bowl. Turn dough out onto lightly floured board; knead gently just until smooth. Roll out to ½-inch thickness. Cut into rounds with floured 2-inch cutter. Place on prepared baking sheet. Bake for 10-12 minutes. Dip tops of warm biscuits in Confectioners’ icing: 1 c. Confectioners’ sugar, 1 T. milk, 1 t. vanilla; mix all ingredients together until smooth.