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Clara Funk - Mt. Jackson

Merry Cranberry Bread
3/4 c. Miracle Whip
2 c. flour
1 (12 oz.) pkg (1 1/4 c. cranberry
orange sauce)
3/4 c. sugar
1/2 c. chopped walnuts
2 eggs beaten
1 tsp. baking soda
1/2 tsp. salt
Mix together all ingredients. Pour into greased 9 x 5 inch loaf pan. Bake 350 degrees for 45-50 minutes or until edges pull away from sides of pan. Let stand 10 minutes and remove from pan.

Clara Funk - Mt. Jackson

English Muffin Bread
5 c. flour, divided
2 pkgs. yeast
1 T. sugar
2 tsp. salt
1/4 tsp. baking soda
2 c. warm milk (heated to
120-130 degrees)
1/2 c. warm water
Cornmeal
Grease 2 (8 1/2” x 4 1/2” x  2 1/2”) loaf pans. Sprinkle with cornmeal. In large bowl, combine 2 cups flour and dry ingredients. Add heated milk and water, beat on low speed 30 seconds, scraping bowl occasionally. Beat on high 3 minutes. Stir in remaining flour. Batter will be stiff. Do not knead. Spoon into prepared pans and sprinkle corn meal on top. Cover and let rise until doubled, about 45 minutes.Bake at 375 for 35 minutes or until golden brown. Remove from pans immediately. When completed cooled, can be sliced and toasted.

Doris Dailey - Markham

Potato Hot Rolls
2 c. milk
2 tsp. salt
1/4 c. sugar
1 c. mashed potatoes
1/4 stick margarine
2 pkgs. Dry yeast
about 6 c. flour
Mix milk, sugar, salt, mashed potatoes and margarine. Heat until lukewarm. Add yeast, then flour until you can knead well, about 8-10 minutes. Roll dough as for biscuits, cut about 1/2 inch thick with biscuit butter. Fold edges together after buttering. Let rise until double in size. Bake at 375 degrees oven for 15-20 minutes. Brush with margarine after taking them out of oven.

Elaine Burke - Front Royal

Caraway Cloverleaf Rolls
Yield: 2 dozen
2 pkgs. (1/4 oz. each)
active dry yeast
1 1/2 c. warm water
1 c. whole wheat flour
1/2 c. sugar
1/2 c. vegetable oil
2 tsp. caraway seeds
1 1/2 tsp. salt
3 1/2 - 4 c. flour
In a mixing bowl, dissolve yeast in warm water. Add whole wheat flour, sugar, oil, caraway seeds, salt and 2 c. flour. Beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface - knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled - about 1 hour. Punch dough down, divide in half, then divide each half into 36 pieces. Shape into balls - place three balls each in greased muffin tin. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 15-18 minutes, or until golden brown.

Elaine Burke - Front Royal

Autumn Pear Bread
2 c. flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. ground nutmeg
1/2 c. butter or margarine
2 eggs
1/4 c. buttermilk
1 tsp. vanilla extract
1 c. finely chopped, peeled, ripe pears
In a large bowl, combine dry ingredients; cut in butter until mixture resembles coarse crumbs. In a small bowl, beat eggs, butter, milk and vanilla; stir into dry ingredients until moistened and fold in the pears. Spoon into 3 greased 5x2 1/2 inch mini loaf pans. Bake 350 degrees for 35-40 minutes or until toothpick inserted comes out clean. Cool for 10 minutes before removing to wire racks. Yield: 3 mini loaves

Clara Funk - Mt. Jackson

Ciabatta Bread
Starter (Biga):
1/4 tsp yeast
1 c. Lukewarm water
2 c. flour
1/4 c. whole wheat and/or rye flour
3/4 c. water
Dissolve yeast in warm water and allow to sit for 10 min. Measure out 1 tsp. of the yeasty water and add to the second quantity of fresh (3/4 c.) water. This second batch of water is what you will use – discard any yeasty water remaining from the first cup in which the yeast was dissolved. The purpose of this step is only to measure out a tiny amount of yeast for the biga so that you will have a slow controlled fermentation which takes overnight to develop. Knead the ingredients together and set aside overnight or for 24 hours before use.
Dough:
2 1/4 c. flour sifted and airy or
will be tough
1 tsp. yeast
2 1/4 tsp. salt
1 1/2 c. lukewarm water
Biga (Prepared the day before)
Mix dry ingredients in bowl. Stir in the water and the biga. Turn out onto the board. Knead 5 min., creating a soft sticky dough. Do not add more flour or the bread will not be light and airy and instead will be tough and heavy. It helps to oil your hands with olive oil when handling the dough. Oil a large bowl and turn the dough around in it a few times to coat, then cover with plastic wrap or a damp cloth (depending whether your house is drafty or not). Place in a warm place, free from drafts and allow to rise about 3 hours until it is doubled in bulk. When dough has risen, turn out onto a floured work surface and divide into two equal pieces. Handle dough lightly to avoid deflating the air pockets created during fermentation. Fold each piece loosely into thirds, business-letter style. Place seam side down onto a clean, heavily floured bread cloth or couche. Sprinkle with flour and allow to rise again for about another hour. After setting aside the dough to rise, preheat oven to 450 degrees. A baking stone, if you have one is beneficial. Place on center shelf or slightly above. When oven is ready, slip dough onto stone, seam-side up and bake until browned. About 35-45 minutes (check often during the last minutes of baking but try not to open oven for very long).
Serving Suggestions: When cooled, slice length wise, drizzle with olive oil and layer with Italian cold cuts, vinegar peppers, black olive and provolone cheese, and sliced tomatoes. Use panini grill and grill until cheese is melted and bread toasted.

Rev. Margaret Mitchell - Front Royal

Easter Bread Bread
1 Duncan Hines Lemon
Supreme cake mix
5 c. flour
2 eggs
2 1/2 c. warm water
2 pkg. dry yeast
2 T. pure anise extract
1 tsp. baking powder
Mix dry ingredients. Mix water and yeast. Beat eggs and add to water; add to flour. Mix. Add anise. Oil bowl and place dough in bowl to rise for 30 minutes. Put in loaf pan to raise again. Bake 350 degrees, 20-25 minutes. May add 1/2 c. or better of flour if needed to make smooth dough.

Rev. Margaret Mitchell - Front Royal

Zucchini Bread
3 c. flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
3 eggs
1 c. oil
2 1/4 c. sugar
3 tsp. vanilla extract
2 c. grated zucchini
1 c. chopped walnuts
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, soda and cinnamon together in a bowl. Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the reamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40-60 minutes or until tester inserted in the center comes out clean. Cool in pans on rack for 20 minutes. Remove bread from pan and completely cool.

Edna Patterson - Maurertown

Spoon Bread
2 1/3 c. milk
3/4 c. cornmeal
4 tsp. butter
1/2 tsp. salt
2 eggs, well beaten
Bring milk to boiling point. Add meal, stirring. Cook a few seconds till creamy. Remove from heat. Add butter and slat. Cool and add eggs. Pour into buttered baking dish and bake at 350 degrees for 25 minutes - until it rises and browns.

Edna Patterson - Maurertown

Oatmeal Bread
1 1/2 c. regular uncooked oatmeal
1/3 c. sugar
2 T. butter
2 T. salt
1 qt. boiling water
1 packet dry yeast
8 3/4 c. flour
Mix together first five ingredients and let cool until lukewarm. Stir in yeast and flour. Let rise until doubled. Make into three loaves and place in three greased standard loaf pans. Bake at 400 degrees for 20 minutes and turn oven down to 325 degrees and bake an additional 20 minutes more. Remove from oven and spread butter on loaves.

Mary Ann Williams - Strasburg

Sally Lunn Spoon Bread with Nut Butter
1 pkg. yeast
1 c. water
1/4 c. powdered milk
3 T. sugar
1 tsp. salt
1 stick sweet butter (unsalted)
softened
3 eggs
3 1/2 - 4 c. flour
Nut Butter:
1 stick sweet butter
2 tsp. honey
1/4 - 1/2 tsp. grated orange peel
1/4 - 1/2 tsp. cinnamon
1/3 c. slivered almonds, pulverized
Dissolve yeast in warm water. Mix 2 c. flour with milk, sugar, salt and eggs. Stir in softened butter; add yeast water and rest of flour. Mix by hand for 2 minutes (will be stiff batter). Let rise till double in lightly greased bowl, covered with Saran wrap. Stir down, place in well buttered bundt pan. Let rise till double, covered. Bake 350 degrees for 40-50 minutes. Serve with nut butter.
Nut Butter – combine all ingredients and mix well.

Becky Franks – Front Royal

Yogurt Pancakes -- Very light and fluffy pancakes
1 1/4 c. yogurt, plain
1 egg
1 c. flour
2 T. shortening
2 tsp. baking powder
1/4 tsp. baking soda
1 T. sugar
Add first 6 ingredients and mix well; then add sugar. Pour on greased hot griddle. Cook as you do regular pancakes.

Becky Franks – Front Royal

Buttermilk Biscuits
2 c. flour
1 T. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 lb. butter, cold and cut into small pieces
1 1/4 c. buttermilk
Heat oven to 425 degrees. Sift the flour, baking powder, baking soda and salt together in a large bowl. Cut in the butter until mixture resembles coarse meal. Stir in buttermilk until the mixture forms a rough dough. Gently knead dough 6 or 7 times on a lightly floured surface and roll to 1/2 inch thickness, cut out 2 inch rounds. Gather scraps and repeat until all the dough is used. Bake 1 inch apart on baking sheet until lightly browned 12-14 minutes. Serve warm.

Sue Hensley - Maurertown

Apple-Oat Bread
3 c. chopped raw apples
1/2 c. water
1 c. brown sugar, divided
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. allspice
1 tsp. cinnamon
2 eggs beaten
1/4 c. shortening
1 c. oats
1/2 c. raisins
Combine apples, water, and 1/2 c. of the brown sugar in a deep skillet. Cook ‘til apples are almost tender, about 5 minutes. Let cool 5 minutes. In large bowl, mix together the flour, baking powder, baking soda, salt & spices. Stir in eggs, shortening, apple mixture, remaining brown sugar, oats & raisins. Mix well with mixer. Pour into 2 greased loaf pans and bake at 350 degrees for 30-40 minutes. Let cool in pan 10 minutes. Remove from pan and cool.

Tamara Foster - Woodstock

Irish Soda Graham Bread
Makes 1 loaf.
2 c. buttermilk
2 tsp. baking soda
2 c. graham flour
1 c. unbleached white flour,
unsifted
1/2 c. sugar
1 tsp. salt
Preheat oven to 375 degrees. Combine buttermilk and baking soda and blend in remaining ingredients. Pour into a well-buttered 9-inch loaf pan and place in oven. Lower oven heat to 350 degrees and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack.
When toasted, this unusual bread is great for breakfast and is an excellent accompaniment to soup.

Jane C. Turner-Kallenborn - Woodstock

Sunshine Muffins
Yield: 24 muffins
3/4 c. vegetable oil or apple sauce
3/4 c. honey or molasses
1 whole egg and 3 egg whites
3/4 c. milk
1 T. vanilla
1 c. carrots, shredded
1 c. golden raisins
1 c. chopped walnuts
1 apple, peeled, cored and
coarsely grated
1 T. orange juice concentrate
1 c. whole wheat flour
1 c. oat flour
1 c. quick-cooking oats
2 tsp. baking powder
1 tsp. baking soda
2 T. cinnamon
2 tsp. nutmeg
1/2 tsp. salt
Preheat oven to 375 degrees. Beat together the vegetable oil or apple sauce, honey or molasses and eggs until well blended. Stir in the milk and vanilla. Add the carrots, raisins, apple and orange juice concentrate. In a separate bowl, combine the flour, oats, baking powder, baking soda and spices. Add the dry ingredients all at once, stirring just enough to moisten. Do not over mix. Divide the batter among 24 muffin cups and bake at 375 degrees for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before removing from pan.

Mary Sue Collins - Edinburg

Poppy Seed Bread
3 eggs, beaten
2 1/4 c. sugar
1 1/2 c. oil
1 1/2 c. milk
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp salt
1 1/2 T. poppy seeds
2 tsp. almond extract
Grease and flour 2 loaf pans. Beat together eggs, sugar, oil and milk. Combine flour, baking powder and salt. Beat into egg mixture. Stir in poppy seeds and almond extract. Pour into prepared pans. Bake 350 degrees for 1 hour or tested done. Meanwhile, prepare Orange Glaze. Cool bread in pans for 10 minutes. Remove to wire racks. Place wax paper under wire rack. While bread is still warm, spread with glaze. Let cool.
Orange Glaze:
1/4 c. orange juice
concentrate-thawed
3/4 c. confectioners sugar
1/2 tsp. vanilla
1 tsp. almond extract
Combine ingredients in a small bowl until glaze is good spreading consistency.

Brigitte Smith - Edinburg

Cranberry Bread with Glaze
2 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. sugar
1 egg, well beaten
2 T. melted butter
2 T. hot water
1/2 c. orange juice
1/4 c. grated orange rind
1 c. fresh or dried cranberries
1/2 c. chopped nuts
Preheat oven to 325 degrees. Grease a 9x5 loaf pan or 3 mini loaf pans. Combine flour, salt, baking powder and baking soda. Add sugar, egg, butter, hot water, orange juice and grated orange rind; stir until moistened. Fold in berries and nuts. Spoon into pan and bake 50 minutes (or 35 minutes for mini loaves). Cool; wrap and refrigerate or freeze.
Glaze:
1/2 c. whole cranberry sauce
1/2 c. orange juice
1 T. orange zest
1 tsp. butter or margarine
Cook slowly for 3-5 minutes to glaze stage. Pour over bread and put back in oven for 3-4 minutes.

Polly Burkholder - Star Tannery

Chocolate Zucchini Bread
Yield: 2 loaves
3 eggs
1 c. vegetable oil
2 c. sugar
1 T. vanilla extract
2 c. shredded peeled zucchini
(about 1 medium)
2 1/2 c. flour
1/2 c. baking cocoa
1/2 c. chocolate chips
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. baking powder
1/2 c. pecans or walnuts
In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredients; add to zucchini mixture and mix well. Pour into two greased 8x4x2 loaf pans. Bake 350 degrees for 1 hour or until bread tests done.

Polly Burkholder - Star Tannery

Banana Cherry Nut Bread
1 stick margarine
1 c. sugar
3 eggs
2 c. flour
3 mashed bananas
1 c. raisins
1/3 c. maraschino cherries
1 tsp. salt
1/2 tsp. soda
1/2 c. chopped pecans
1 tsp. vanilla
1/2 c. crushed pineapple, drained
Cream margarine until fluffy, add sugar and beat well. Add eggs, one at a time, beating after each addition. Add bananas, beating well. Dredge raisins and nuts in 1 c. flour; add salt and soda to the other cup of flour. Add this to butter mixture, then add raisins, nuts, pineapple., cherries and other flour to mixture. Pour into loaf pan or tube pan, greased and floured. Bake 325 degrees for 1 hour or until toothpick comes out clean.

Jeanette Guess - Edinburg

Pineapple/Carrot Bread
2 c. flour
1 tsp soda
1 tsp. salt
1 1/2 tsp. cinnamon
1 c. grated carrots
1 (8 oz ) can crushed pineapple -
undrained
3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla
1 c. chopped pecans, optional
Combine eggs, sugar and oil and mix together with a whisk. Combine flour, soda, salt and cinnamon in a bowl, set aside. Stir in carrots, pineapple and vanilla to egg mixture. Add dry ingredients, mixing well. Pour batter into 2 greased and floured 9x5x3 inch loaf pans. Bake 325 degrees for 1 hour or until done.

Millie Gill - Woodstock

Pear Bread
1/2 c. butter
1 c. sugar
2 eggs
2 c. flour
1/2 tsp. salt
1/2 tsp. soda
1 tsp. baking powder
1/8 tsp. nutmeg
1/4 c. yogurt or buttermilk
1 c. chopped pears
1 tsp. vanilla
1 c. nuts - optional
Cream butter, gradually beat in sugar. Beat in eggs one at a time. Combine dry ingredients; add to egg mixture alternately with buttermilk. Stir in pears, nuts and vanilla. Pour into buttered 9x5x3 inch loaf pan. Bake 350 for 1 hour. Check at 45 minutes.

Carol Boyer - Fort Valley

Blue Ribbon Biscuits
2 c. flour
1 T. baking powder
1 tsp. salt
1 tsp. sugar
1/3 c. plus 1 T. shortening
1 c. buttermilk
melted bacon fat
Sift dry ingredients and mix in shortening until crumbly. Add buttermilk until moist. Knead dough 10 times. Pat dough into a 8-9 inch round. Cut dough with biscuit cutter and coat biscuits in the melted bacon fat. Place biscuits close together in a 9 inch cast iron skillet. Place skillet in a 425 degree oven for about 10 minutes. Serve immediately.

Laura Ritenour - Middletown

Quick Rolls
Makes 2 dozen
1 egg
1 tsp. salt
1 c. lukewarm water
1 pkg. dry yeast (dissolve in
1/4 c. warm water)
1/4 c. sugar
1 T. lukewarm water
4 c. flour
Mix all above ingredients. Put in a greased bowl. Let rise until double in size. Roll 1/4 inch thick. Cut with biscuit cutter. Dip in melted butter. Pull apart and flip over. Bake in 375 degree oven for 15 minutes or until golden brown.

Emma Wagner - Woodstock

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