Whole Wheat Potato Bread

1 large potato
1 t salt
1 c water
1/2 c butter
1/2 c honey or sugar
1/2 c skim milk powder
3 large eggs
2 cakes yeast
1/4 c warm water
1 t sugar
4 to 6 c whole wheat flour

Peal and dice potato. In water add potato and salt, boil until tender. Remove from heat, Mash and add butter and honey until melted.

Beat eggs and add with milk powder to potato mixture. Beat until well blended.

Dissolve yeast in water and sugar. About 5 minutes. Add to potato mixture, stir in all but about one cup of flour. Knead until smooth and elastic. Place in buttered bowl, cover and let rise until doubled.

Knead down and let rise again.

Shape into loaves, put in pans, cover, let rise until about 1 inch above edge of pan.

Bake rolls 400, loaves 350, 35 to 40 minutes.

Country Biscuits

See note at bottom.

6 C all purpose flour
1/2 C instant nonfat dry milk
1/4 C double acting baking powder (yes, 1/4 cup)
1/4 C sugar
2 t salt
2 t cream of tartar
2 C shortening
Water

In large bowl, with fork, mix well all ingredients except shortening and water.

With pastry blender or two knives used scissor fashion, cut shortening into flour mixture to resemble course crumbs.

Stir in 1-1/2 C water until moistened (if to dry add more water)

Turn dough on floured surface, knead 8 to 10 times until smooth. With floured rolling pin, roll dough 3/4 inch thick. With floured 2-1/2 inch round cookie cutter cut biscuits, place on cookie sheet 1 inch apart.

Press trimmings together, reroll and cut.

Bake 400 for 20-25 minutes until golden.

To freeze up to 3 months:

Prepare biscuits but do not bake. Place on cookie sheet and freeze. Place in freezer bag.

To bake: place frozen biscuits on cookie sheet and bake 30 to 35 inutes in 400 degree oven.

NOTE: Gently knead dough for light, even texture. Use the heels of both hands to knead only until ingredients are just blended. Do not overwork dough or biscuits will be tough.

Roll dough evenly so tops of baked bisuits are level and all are the same height. To roll evenly, roll out dough from center in all directions until 3/4 inch thick.

Press cutter straight down into dough without twisting. To keep biscuits from sticking dip cutter in flour before each use. Cut biscuits as close together as possible to minimize scraps. Rehandling tends to toughen biscuits. Do not knead before rolling again.

Country Fair Egg Bread

1-1/2 C water
1/2 C butter, melted
2 t salt
1/4 C honey
2 T yeast
1/2 C lukewarm water
2 eggs, beaten
9 C flour

Pour water in with butter, salt and honey. Cool. Dissolve yeast in warm water, let stand til bubbles (about 5 min). Add yeast and beaten eggs. Add flour slowly. Turn out to floured board and knead until smooth and elastic.

Place in bowl, cover and let rise until doubled. Punch down and let rise again.

Shape into one large or 2 small loaves. Let rise again.

Bake at 425 degrees for 10 minutes, lower to 350 and bake 25 minutes.

Variations: 1. can add 1/3 C wheat germ
2. Use warm milk instead of water, increase honey to 1/2 C

Banana Bread

1/2 C Shortening
1 C Sugar
2 Eggs beaten
3 medium Bananas mashed
1 t Lemon juice
2 C Flour
3 t Baking powder
1/2 t Salt

Cream shortening and sugar. Add eggs.

Add lemon juice to mashed bananas and blend into shortening mixture.

Add flour, baking powder and salt to banana mixture. Mix throughly.

Bake 350 degrees 1-1/4 hours

Grandmother Bread and more

Suzanne's Grandmother bread

Sourdough Starter

Suzanne's receipe.......so easy to do!

Creamy Sourdough Snack

1-1/2 Cups (12 ounces) Sour Cream
6 ounces Cream Cheese
1/2 Cup Chopped Green Onions
1 teaspoon Worcestershire Sauce
2 Cups (8 ounces) Shredded Sharp Cheddar Cheese
1-1/2 Cups Cubed Cooked Ham
1 Round Loaf (1 lb) Sourdough Bread
Chopped fresh parsley, optional

In a saucepan, combine sour cream, cream cheese, onions and Worcestershire Sauce.

Cook and stir over low heat until blended.

Add cheese and ham; cook and stir until cheese is melted and ham is heated through.

Cut off top of loaf and carefully hollow out, leaving a 1/2 inch shell.

Cut bread into cubes.

Pour dip into shell and sprinke with parsely if desired.

Serve with bread cubes.