@@@@@Dinner Rolls4 1/4 cups flour (4 1/4 to 4 1/2)1 package active dry yeast1 cup milk1/3 cup sugar1/3 cup butter3/4 teaspoon salt2 eggs, beatenIn a large mixing bowl, stir together 2 cups flour and yeast. In a medium saucepan, heat milk, sugar, butter and salt just until butter almost melts, stirring constantly. Add milk mixture and eggs to dry mixture. Beat on medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Stir in as much remaining flour as you can. Turn dough onto a lightly floured surface. Knead in enough flour to make a moderately stiff dough that is smooth and elastic, 6 8 minutes. Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until doubled in size, about I hour. Punch dough down. Turn onto a lightly floured surface and divide in half. Cover; let rise for I 0 minutes. Shape the dough into rolls and place in muffin cups. Cover; let rise in a warm place until nearly doubled in size, about 30 minutes. Bake at 375 degrees for IS minutes or until golden. Immediately remove rolls from pans. Cool on wire racks. Yields 24 rolls. @@@@@Greek Holiday Sweet Bread1/2 cup milk2/3 cup butter or margarine3/4 cup sugar1/2 teaspoon salt2 packages active dry yeast1/2 cup warm water3 eggs, beaten5 cups flour2 teaspoons orange zest2 teaspoons lemon zest1 egg yolk, beaten1 tablespoon waterSesame seeds & blanched almondsIn a small saucepan, heat milk until it starts bubbling; remove from heat. Add butter, sugar and salt; stir until sugar dissolves. Let cool to II 0 degrees. In a large bowl, sprinkle yeast over warm water; stir until yeast dissolves. Add milk mixture and eggs; stir to combine. Beat in half of the flour until smooth. Add zests. Gradually mix in remaining flour with your hands. Turn onto a floured surface; knead for 5 minutes. Put in a large greased bowl; turn, greased side up. Cover with a towel; let rise in a warm place until doubled. Turn raised dough onto a floured surface and knead for 3 minutes. Shape dough into a 10-inch diameter circle; place in a greased 12 x 2-inch baking pan. Cover; let rise for 1 1/2 hours. Beat yolk with water; brush over the dough. Arrange almonds on top; sprinkle with sesame seeds. Bake at 350 degrees for 50 minutes or until golden brown. Remove from pan; cool on rack. @@@@@Cranberry Nut Bread2 cups flour1 cup sugar1 1/2 teaspoons baking powder1 teaspoon salt1/2 teaspoon baking soda1/4 cup orange juice1 tablespoon orange zest2 tablespoons shortening1 egg, beaten1 1/2 cups fresh or frozen cranberries, coarsely chopped1/2 cup nuts, choppedIn a bowl, mix together flour, sugar, baking powder, salt and baking soda. Stir in orange juice, zest, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Turn into a greased loaf pan. Bake at 350 degrees for 55 - 60 minutes or until toothpick inserted in center comes out clean. Cool on a rack for 15 minutes; remove from pan. @@@@@Pumpkin Bread2/3 cup milk3 cups sugar1 cup oil2 cups pumpkin3 1/2 cup flour4 eggs, beaten1 1/2 teaspoons salt1 teaspoon cinnamon1 teaspoon nutmeg1 teaspoon ginger2 teaspoons baking soda1 cup nuts, chopped (optional)Mix all ingredients except nuts and beat on medium speed for 4 minutes. Add nuts. Place in 2 large or 3 medium greased and floured loaf pans. Bake at 325 degrees for 50 - 60 minutes. Let rest for 12 - 24 hours to enhance flavor. Bake ahead. Make your favorite freezable recipes and fill up your freezer. This is especially good for cookies, breads and desserts. @@@@@Plum BreadCalled a bread, but tastes more like a cake. 1 cup vegetable oil2 cups white sugar3 eggs, beaten2 (4-ounce) jars plum baby food1 teaspoon red food coloring2 cups flour1 teaspoon ground cloves1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon salt1/2 teaspoon baking soda1 cup nuts, chopped1 cup confectioners' sugar2 1/2 tablespoons lemon juiceIn a large bowl, mix together oil, white sugar, eggs, baby food and food coloring. In a separate bowl, mix together flour, cloves, cinnamon, nutmeg, salt, baking soda and nuts. Mix wet and dry ingredients together. Place in a greased and floured Bundt pan. Bake at 350 degrees for 50 - 60 minutes. Remove from oven and cool for 10 minutes in pan. Remove from pan and place on cooling rack. Combine confectioners' sugar and lemon juice. Brush over top while bread is still hot. @@@@@Grandma's Gingerbread3/4 cup butter1 cup sugar3 tablespoons golden syrup1 cup milk2 cups flour1 teaspoon baking soda1 tablespoon ginger1 teaspoon allspicePreheat the oven to 350 degrees. In a small saucepan, combine the butter, sugar, syrup and milk. Bring to a boil, then remove from heat; set aside. In a large bowl, sift the flour, baking soda, ginger and allspice. Stir in the boiled mixture until just blended. Pour into a greased and floured loaf pan. Reduce oven heat to 325 degrees and bake for 1 hour, until the top of the loaf springs back when lightly touched. @@@@@Eggnog Quick Bread2 eggs, beaten1 cup eggnog2 teaspoons rum flavored extract1 cup sugar1 teaspoon vanilla1/2 cup butter, softened2 1/4 cups flour2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon nutmegBlend together the eggs, eggnog, rum extract, sugar, vanilla and butter. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into loaf pan with greased bottom only. Bake at 350 degrees for 40 60 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes and remove from pan. Cool completely, wrap tightly and refrigerate. This bread is good served sprinkled with confectioners' sugar. @@@@@Oven-Baked French Toast & Cranberry Sauce1 (8-ounce) package cream cheese, softened3/4 cup sugar1/4 cup margarine2 tablespoons vanilla1 teaspoon cinnamon4 eggs, beaten2 1/2 cup milk1 pound French bread, cut in 1/2-in. slices1 bag fresh cranberries, ground (reserve 1 cup)1 cup maple syrup2 tablespoons sugarIn large mixing bowl on medium speed, beat cream cheese, sugar, margarine, vanilla and cinnamon. Add eggs and milk; stir. In a large bowl, combine half of the cream cheese mixture, bread slices and cranberries. Toss lightly. Let stand for 15 minutes. Arrange bread in rows in a greased 9 x 13-inch pan. Top with remaining cream cheese mixture. Bake at 350 degrees for 45 minutes. Cranberry Sauce: In a medium saucepan, boil maple syrup. Add the reserved cranberries and sugar. Cover and heat for 10 minutes. Serve warm over French toast. @@@@@Overnight Blueberry French Toast12 slices day-old bread2 (8-ounce) packages cream cheese2 cups fresh blueberries, divided12 eggs, beaten2 cups milk1 teaspoon vanilla1/3 cup maple syrup1 cup sugar2 tablespoons cornstarch1 cup water1 tablespoon butterCut bread into l-inch cubes; place half into a greased 9 x 13-inch baking dish. Cut cream cheese into l-inch cubes and place over bread. Top with I cup blueberries and remaining bread cubes. In a large bowl, combine eggs, milk, vanilla and syrup; mix well and pour over bread cubes. Cover and refrigerate overnight. Remove from the refrigerator 1/2 hour before baking. Cover and bake at 350 degrees for 30 minutes. Remove cover and bake for another 30 minutes or until golden in color. In a medium saucepan, combine sugar, cornstarch and water. Boil over medium heat, stirring constantly, for 3 minutes. Stir in 1 cup blueberries; reduce heat; cook for 10 minutes or until blueberries pop. Stir in butter; serve over the French Toast. @@@@@Baked Eggnog Pancake6 eggs1 1/3 cups eggnog1 cup flour3/4 teaspoon nutmeg1/2 cup butter1/2 cup slivered almonds1 tablespoon sugarFruit flavored syrups (blueberry, boysenberry or strawberry)In a large mixing bowl, beat the eggs with an electric mixer until frothy. Add the eggnog, flour and nutmeg, beating until well blended. The batter will be slightly lumpy. Place the butter in a 9 x 13-inch glass baking dish and place in a 425 degrees oven until the butter is melted and sizzling; do not let brown. Remove from the oven and immediately pour the batter in the dish. Sprinkle the top with almonds and sugar. Return dish to the oven and bake for IS minutes or until puffed and brown. Serve immediately with syrup. Yields 6 servings@@@@@Christmas Morning Rolls1 (24-count) package frozen dinner rolls1 (3 3/4-ounce) package butterscotch pudding mix (not instant)1/2 cup butter3/4 cup brown sugar3/4 teaspoon cinnamon1/2 cup nuts, choppedArrange rolls in well-greased tube pan. Sprinkle pudding over rolls. Cook remaining ingredients until sugar is dissolved and mixture bubbles. Pour over rolls; cover tightly. Let stand overnight at room temperature. In the morning, bake at 350 degrees for 30 minutes. Let stand for 5 minutes; invert carefully onto serving dish.