​2 cups flour
1 teaspoon baking soda
1 teaspoon cloves
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
½ teaspoon baking powder
¾ cup butter, softened
1 ¾ cups sugar
2 eggs
1 can (15 ounces) pumpkin
 
1. Preheat oven to 325 degrees.  Grease two 8x4 inch loaf pans and lightly dust with flour.  In a medium bowl, whisk together dry ingredients.
 
2. With an electric mixer, cream butter and sugar until fluffy.  Beat in eggs well, followed by pumpkin.  Reduce speed to low and add flour mixture, mixing until just incorporated.
 
3. Divide batter between prepared pans.  Bake for 60-70 minutes or until a tester comes out clean.  Cool in pans for 10 minutes before turning out onto wire racks to cool completely.
 
Added May 2020

​2 boxes spice cake mix
2 cans (15 ounces each) pumpkin
½ cup water
brown sugar, for garnish
 
1.  Preheat oven to 350 degrees and spray 3 6-cup jumbo muffin tins with cooking spray.  Stir together first three ingredients until well combined.  Transfer batter to prepared pans with a large cookie scoop.  Sprinkle about a half tablespoon of brown sugar over each cup. 
 
2.  Bake until a tester comes out clean, about 25 minutes.  Cool in pans on wire rack for ten minutes until turning out to cool completely.  Store covered in refrigerator or wrap tightly individually to freeze. 
 
Revised November 2017, May 2018

​2 eggs
½ cup milk
½ cup sour cream
1 can (14 ounces) cream-style corn
1 cup shredded cheddar cheese
2 packages (8.5 ounces each) corn muffin mix
pinch cayenne pepper
 
1. Preheat oven to 400 degrees and lightly spray a 9x13 inch baking dish with cooking spray. In a medium bowl, lightly beat eggs. Stir in milk, sour cream, corn, and cheese and mix thoroughly; stir in muffin mix and cayenne just until incorporated. Spread into prepared pan.
 
2. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand 5 minutes before cutting.
 
Revised November 2017

​3 eggs
¾ cup vegetable oil
1 ½ cups sugar
2 cups grated zucchini
2 teaspoons vanilla
3 cups flour
1 ½ teaspoons cinnamon
1 teaspoon baking powder
1 cup chopped walnuts
 
1. Preheat oven to 325 degrees and generously spray a 9x5 inch loaf pan with cooking spray. In a large mixing bowl, beat eggs. Add oil, sugar, zucchini, and vanilla and beat to combine. In a medium bowl, whisk together flour, cinnamon, and baking powder until well-combined; beat into egg mixture just until incorporated. Stir in walnuts.
 
2. Transfer batter to prepared pan and bake until a toothpick inserted in center comes out clean, about 60 minutes. Cool in pan on a wire rack for 10 minutes before turning out to cool completely.
 
Revised November 2017

​4 ounces Swiss or Jarlsberg cheese
3 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1 ½ teaspoons salt
½ teaspoon pepper
1 bottle (12 ounces) beer
2 tablespoons butter, melted
 
1.  Preheat oven to 375 degrees and grease an 8x4 loaf pan.  Shred half of cheese and finely dice other half.  In a large bowl, whisk together flour, sugar, baking powder, salt and pepper.  Stir beer into dry ingredients just into moistened.  Fold in cheese.
 
2.  Transfer to prepared pan.  Drizzle with butter.  Bake until a toothpick inserted in center comes out clean, 50-60 minutes.  Cool 10 minutes before removing from pan onto wire rack to cool completely before slicing.
 
Added June 2019

​1 envelope (0.25 ounces) yeast
1 teaspoon sugar
1 cup warm water (110 degrees)
2 ½ cups flour
2 tablespoons vegetable oil
1 teaspoon salt
 
1. Preheat oven to 450 degrees. In a medium bowl, dissolve yeast and sugar in warm water. Let stand, undisturbed, until creamy, about 10 minutes.
 
2. Stir together flour, oil and salt; form into a ball. Turn out onto a lightly floured surface and knead lightly until dough is smooth and even. Let stand 5 minutes. Pat or roll into a round and transfer onto a pizza pan lined with parchment paper.
 
3. Spread with pizza sauce and toppings; bake until golden brown, about 15-20 minutes. Let stand for 5 minutes before cutting.
 
Revised November 2017

​1 very ripe banana
1 ¾ cups sugar
¾ cup vegetable oil
3 eggs
1 ½ teaspoons vanilla
1 teaspoon lemon extract
2 tablespoons poppyseeds
3 cups flour
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 ½ cups milk
2 tablespoons lemon juice
¾ cup powdered sugar
 
1. Preheat oven to 350 degrees; grease and flour two 9x5 inch loaf pans. In a large mixing bowl, mash banana until smooth. Add sugar, vegetable oil, eggs, extracts, and poppy seeds. Mix well until thoroughly combined.
 
2. In another bowl, whisk together flour, baking powder, and salt until well combined. Add flour mixture and milk to banana mixture alternatively, mixing well after each addition. Divide batter evenly between prepared pans.
 
3. Bake until a toothpick inserted in center comes out clean, about 45 minutes. Loosen loaf edges from pans with a knife, if necessary. Cool loaves in pans on wire racks for 10 minutes
before turning out.
 
4. Blend together lemon juice and powdered sugar in a small bowl until smooth. Drizzle over warm loaves. Cool completely.
 
Revised November 2017

​1 ¼ cups warm water
1 envelope (0.25 ounces) yeast
1/3 cup vegetable oil plus additional for oiling bowl
2 tablespoons sugar
3 ½ cups flour
1 ½ teaspoons salt, divided
4 tablespoons butter, melted
2 cloves garlic, minced
1 cup grated parmesan cheese, divided
 
1. In a large bowl, stir together water, yeast, oil, and sugar with a wooden spoon until yeast dissolves. Set aside for 5 minutes or until mixture begins to foam. Stir in 2 cups flour and 1 teaspoon salt until smooth; gradually add remaining flour until incorporated. Turn out on to a lightly floured counter, scraping all loose dough and flour out of bowl, and knead until ball of dough is smooth and springy, about 5-7 minutes. Coat bowl with vegetable oil and place dough inside; cover with a towel and set in a warm, draft-free place. Let rise until roughly doubled, about an hour.
 
2. Combine remaining salt, butter, and garlic and set aside; put ¾ of parmesan cheese into a wide dish. Spray a 9x13 inch baking dish with cooking spray. Punch dough down and cut into four wedges. Working with one wedge at a time, cut into 5-6 pieces with kitchen shears. Dip each piece into butter mixture and roll in cheese. Place in prepared dish. Repeat with remaining wedges of dough. Sprinkle with remaining cheese. Cover with towel and allow to rise until doubled, about 40 minutes.
 
3. Bake at 350 degrees until lightly golden on top, about 15 minutes. Let stand for 10-15 minutes.
 
Revised November 2017

​4 cups flour
¼ cup sugar
2 teaspoons salt
2 envelopes (0.25 ounces each) yeast
2/3 cup dry milk powder
½ cup vegetable oil
2 eggs, lightly beaten
2 cups warm water
 
1. Preheat oven to 150 degrees; turn off when it finishes heating.
 
2. Lightly coat a glass 9x13 inch baking dish with cooking spray. In a large mixing bowl, whisk together flour, sugar, salt, yeast, and dry milk. Make a well in center of mixture and pour in oil, eggs and water; combine gently until just incorporated (do not overwork batter).
 
3. Turn into prepared dish and place in warm oven for 1 hour. Remove from oven, preheat to 400 degrees, and return pan to oven and bake until top is golden brown, about 20 minutes. Serve warm.

Revised November 2017

​2 ¼ cups flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 tablespoon sugar
½ teaspoon salt
½ cup cold butter, diced
¾ cup buttermilk
 
1. Preheat oven to 400 degrees.  Line a small baking sheet with parchment paper.
 
2. Using a pastry blender or whisk, stir together dry ingredients in a large bowl. Cut in butter until well distributed. Slowly stir in buttermilk with a wooden spoon until dough forms a ball; if it seems too sticky, stir in another tablespoon or two of flour.
 
3. Turn out on to a floured surface and lightly knead just until cohesive and smooth; don't overwork dough or biscuits will be flat and tough. Press into a rough square shape, about 9x9 inches, and transfer to prepared sheet. Using a plastic knife or bench scraper, cut into 9 even squares; do not separate or rearrange.
 
4. Bake until golden and a toothpick comes out clean, about 16-18 minutes. Best served warm and fresh.
 
Revised November 2017

​3 ¾ cups flour, plus additional for sprinkling
¼ cup sugar
1 packet (0.25 ounces) rapid rise yeast
1 ½ teaspoons salt
¾ cup water
2/3 cup milk
¼ cup butter, diced, plus more for brushing
1 ½ teaspoon lemon juice
 
1.  Preheat oven to 175 degrees and spray a 9x13 inch pan with cooking spray.  In the bowl of a stand mixer, combine the flour, sugar, yeast and salt.  Set aside.  Combine remaining ingredients in a glass bowl and microwave until butter begins to melt and temperature reaches 115 degrees. 
 
2.  Fit mixer with dough hook.  Add liquid mixture to dry mixture and mix on low until incorporated, then knead on medium until springy, smooth and well combined, 7-8 minutes.  
 
3.  Set prepared dish on top of mixing bowl as a cover and let dough rest for 5 minutes.  Sprinkle a work surface with flour.  Turn out dough and pat into an even rectangle.  With a sharp knife, cut into 15 equal portions.  Roll each into a smooth ball without overworking.  Place in prepared pan. 
 
4.  Turn off oven and place rolls inside to rise for 25 minutes without opening oven door.  Remove, set aside, and raise oven temperature to 375.  When it reaches temperature, return rolls to oven and bake until browned, about 20 minutes.  Brush with melted butter and let stand for 10 minutes before serving hot.

Revised November 2017

​1 packet (0.25 ounces) active dry yeast
¼ cup warm water (110 degrees)
2 cups warm milk (110 degrees)
½ cup sugar, divided
¼ cup vegetable oil
1 teaspoon salt
6 cups flour, divided
1 ½ cups raisins
1 tablespoon cinnamon
1 tablespoon water
 
1. In a large mixing bowl, dissolve yeast in warm water. Add milk, ¼ cup sugar, oil, salt and 2 cups flour; beat with a wooden spoon until smooth. Add raisins and remaining flour to form a soft dough (you may need a little more or less flour; use as little as possible for dough to form). Turn onto a well-floured surface and knead until smooth and elastic, sprinking with additional flour if necessary, about 6-8 minutes.
 
2. Generously grease a large mixing bowl and lightly spray a large piece of plastic wrap with cooking spray. Place dough in bowl, cover with prepared wrap and let rise in a warm place until doubled, about 1 ½ hours. Lightly spray two 9x5 inch loaf pans with cooking spray.
 
3. Set aside plastic wrap and punch down dough. On a lightly floured surface, divide dough in half. Roll each half into a 15x17 inch rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style, and pinch ends to seal. Place seam-side down in prepared pans, cover with reserved plastic wrap, and let rise until doubled, about 1 hour.
 
4. Preheat oven to 350 degrees. Bake loaves until golden brown, about 30-35 minutes. Turn out of pans to cool completely on wire racks before slicing.
 
Revised November 2017

​4 cups flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons cold butter, diced
1¾ cups cold buttermilk, shaken
1 egg
 
1.  Preheat the oven to 375 degrees; line a sheet pan with parchment paper.
 
2.  With a fork, stir together dry ingredients in the bowl of a stand mixer.  Add the butter and mix on low until the butter is mixed into the flour.
 
3.  With a fork, lightly beat the buttermilk and egg together to combine.  With the mixer on low speed, gently add the buttermilk mixture to the flour mixture until incorporated.  It will seem wet.
 
4.  Transfer the dough to a well-floured board and knead a few times; form into a round loaf.  Arrange the loaf on the prepared pan and cut a shallow X shape into the top with a serrated knife.  Bake for 45 to 50 minutes, or until a tester comes out clean.  Be careful not to overbake.
 
5.  Transfer to a baking rack to cool before serving slightly warm or at room temperature.
 
Added May 2020

​1 cup shortening
1 ½ cups sugar
4 eggs
5 large very ripe bananas
3 ½ cups flour
2 teaspoons baking soda
pinch salt
1 cup chopped pecans
 
1. Preheat oven to 325 degrees and lightly spray two 9x5 inch loaf pans with cooking spray. In a very large mixing bowl, cream shortening and sugar until smooth. Add eggs and bananas and beat until combined.
 
2. Whisk together flour, baking soda and salt in a medium bowl; add to shortening mixture and beat lightly until just incorporated. Stir in pecans. Divide between prepared pans and bake until a toothpick inserted in center comes out clean, about 1 hour. Cool in pans on wire racks for 10 minutes until turning out to cool completely.
 
Revised November 2017

​2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
pinch salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
6 tablespoons butter, softened
¾ cup sugar
1 egg
¾ cup milk
½  teaspoon vanilla
½ cup frozen cranberries or coarsely chopped fresh
1 ½ cups peeled, chopped apple
 
1. Preheat oven to 350 degrees and lightly spray a 12-count muffin tin with cooking spray or line with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
 
2. In a large mixing bowl, cream butter and sugar until smooth. Beat in egg, then milk and vanilla, until well-combined (mixture will look lumpy and separated). Fold in cranberries and apples with a rubber spatula.
 
3. Gently fold dry ingredients into wet mixture without overmixing (a little visible flour mixture is desirable). Divide between muffin cups and bake until golden brown, about 25 minutes. Cool in tin on wire rack for 10 minutes before turning out to cool completely.
 
Revised November 2017