NAVAJO TACO - FRY BREAD

 From: Matt Watts

6 cups flour

1 tbsp shortening (cut into the flour)

1 teaspoon salt

1 tablespoon baking powder

Mix together (above ingredients)

Add 2-2.5 cups warm water (sometimes more or less, starting with 2 cups and add more as needed). 

Mix the dough, form a ball, spray with cooking spray and cover with plastic wrap. Let it rest for at least 30 minutes, but longer is better. 

Cook in hot oil/shortening. Crisco is the preference for Matt (or grapeseed oil). Vegetable oil works, but it can be too greasy. 

CHEDDAR BAY BISCUITS

From: https://www.simplyrecipes.com/copycat-red-lobster-cheddar-bay-biscuits-recipe-8422725

Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Servings 12 servings
Yield 12 biscuits

If you don’t have salted butter, use unsalted and add an extra 1/4 teaspoon salt to the biscuits and the topping.

For the biscuits
2 cups (255g) all-purpose flour
1 tablespoon baking powder
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons salted butter, chilled and cut into 1/2-inch pieces
1 cup whole buttermilk, chilled, plus more if needed
4 ounces sharp Cheddar cheese, shredded (about 1 cup)

For the topping
1/4 cup salted butter, melted
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon Old Bay seasoning

Method
Preheat the oven to 400°F.
Line a large rimmed baking sheet with parchment.
Combine the dry ingredients:
In a medium bowl, stir together the flour, baking powder, sugar, garlic powder, baking soda, and salt.
Cut in the butter:
Add the cold butter and mash with a pastry cutter or fork until crumbly and the butter pieces are about the size of peas. Stir in the buttermilk and cheese until no dry pockets of flour remain, adding more buttermilk, 1 tablespoon at a time, as needed for the dough to come together.
Divide the dough and bake:
Drop 12 (1/4-cupfuls) of dough, about 1 1/2 inches apart, onto the prepared baking sheet.
Bake until lightly browned on top and around the edges, about 18 minutes. Remove from the oven and let cool about 5 minutes.

Make the topping:
While biscuits bake, stir together the melted butter, dried parsley, garlic powder, and Old Bay seasoning in a small bowl until combined. Brush the warm biscuits with the butter mixture and serve warm.

POTATO ROLLS - OH SWEET BASIL

from: https://ohsweetbasil.com/potato-rolls-recipe/

Prep Time: 2 hours    Cook Time: 15 minutes    Total Time: 2 hours 15 minutes

Servings: 32

Ingredients

3/4 Cup Sugar

1 1/2 Sticks Land O'Lakes Unsalted Butter 3/4 Cup

3 Cups Scalded Milk* instructions below

1 Cup Potato Flakes

1 Tablespoon Salt

4 Eggs

1 Tablespoon Instant Yeast or 2 Tablespoons Regular Yeast. We use instant.

7 Cups Flour

*1/3 cup additional butter softened

Instructions

Heat a medium sauce pan over medium heat and add the milk.

Cook until the edges begin to foam and froth, but do not allow it to boil. There will be a little layer of the milk "skin" on top.

Remove from heat and add the sugar, butter, potato flakes and salt.

Stir thoroughly and allow to cool to luke warm.

Add the yeast, stir and then add the eggs, stirring until they are mixed in.

Place the flour in a large bowl.

Pour the milk mixture in and stir until the dough has come together, but is still soft. Sometimes we only use like 6- 6 1/2 cups of flour. This is not like a bread dough. It is a slightly sticky dough.

Cover the bowl with a towel or saran wrap.

Let dough rise for one hour.

Push down and divide dough into 2 parts. Roll out one portion at a time to 1/2" thick and butter 1/2 of dough with a few pats of butter. Fold the unbuttered dough over the buttered dough and press to seal. Cut into 1" wide strips. Pick up one strip at a time and tie into knots. Or divide into 4 and roll each piece in a circle, butter 2/4 circles and place the unbuttered on top of each one, creating two different buttered, sealed circles. Press down gently and cut into wedges. Starting at the fat end, tightly roll into crescent rolls. Place on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size. Bake at 350 until golden brown, (14-20 min)

Notes

Butter can be replaced by butter flavored shortening if you're ever in a pinch. Scalding milk does not have to be scary. Just heat on med-low heat, watch for the foamy bubbles around the sides of the pan and use a wooden spoon to occasionally touch the top of the milk to see if a slight skin has formed. Bread making just takes practice. You may be unsure of yourself the first time or two, but this is one of those things that the more you do it the better you get. The dough will look shaggy. Don't worry. Just place the towel over the bowl and let it rise anyway. These can be made a day ahead, let the dough rest in the fridge, bring it back to room temp, roll it out and proceed as normal.

Rolls will keep for up to 7 days in an airtight bag.

PIZZA ROLL UPS

Recipe from: https://twomillionmiles.wordpress.com/2012/08/15/pizza-roll-ups/

8 Crescent Rolls
4 string cheese
About 32 pepperoni slices

Heat your oven according to the directions on the crescent roll package. {Mine was 375.}
Open each crescent roll and place 4 pepperoni slices on each. As you can see, I did two on top and two down the middle. Then tear a string cheese in half and place it at the top of the roll.
Then roll up the little babies! You don’t have to seal all the cracks this time. Then cook according to your crescent roll packages. Approx12 minutes.

Can dip in marinara or ranch.

EASY PUMPKIN MUFFINS

Recipe from: https://www.allrecipes.com/recipe/93290/easy-pumpkin-muffins/

Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 12

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

CRESCENT ROLLS

Recipe from - Pinterest Blog

2 cups warm water
2/3 cup nonfat dry milk powder 

2 Tbsp dry yeast
1/4 cup sugar
2 tsp salt
1/2 cup butter
1 egg
4 1/2- 5 cup all-purpose flour

In a Kitchen aid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.
Mix on low speed until ingredients are wet, then 2 minutes at medium speed.
Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed. (You can switch your attachment to the dough hook at this point for easier mixing.)
Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed. You can add an additional 1/2 cup if your dough is still too wet but I usually stop at 4 1/2 cups of flour total.
Dough should be soft, not overly sticky, and not stiff.
Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated.
Spray some plastic wrap with non-stick coating and place the plastic over the bowl. Allow it to rise in a warm place until the dough doubles in size and rises to the top of the bowl.

EASY CORN BREAD

Recipe from: Quaker Yellow Corn Meal

1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt (optional)
1 cup milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten

Heat oven to 400 degrees. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean.  Serve warm. 9 servings

Variation: Corn Muffins. Pour batter into 12 greased or paper-lined medium muffin cups.  Bake 15-20 minutes or until golden brown.

QUICK CHEESE BISCUITS

Recipe from: Easy Everyday Cooking

1 cup all purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup shredded sharp cheddar cheese
2 tbsp butter or margarine
2/3 cup milk

Preheat oven to 450.  Combine flour, baking powder and salt in a medium bowl. Stir in cheddar.  Cut in butter using a pastry blender or 2 knives until coarse crumbs form.  Using a fork, stir milk into flour mixture until a soft dough forms.  Do not over mix or overwork dough.  Drop dough in heaping tablespoons, 1 inch apart onto an ungreased baking sheet.  Bake until biscuits are firm to the touch, about 15 minutes.
Makes 8 biscuits.

BISCUITS

2 cups sifted flour
3 tsp baking powder
1/2 tsp salt
1/4 cup shortening
2/3 - 3/4 cup milk

Sift dry ingredients into bowl.  Cut in shortening and make a well.  Add milk, stir quickly with fork.  Knead gently 10-12 strokes.  Roll or pat dough 1/2 in thick. Dip cutter into four and cut.
Bake at 450 for 12-15 minutes.

BANANA NUT BREAD

Recipe from: Grandma Stewart

5 large bananas
4 eggs well beaten
1 cup shortening
2 cups sugar
4 cups sifted flour
2 tsp baking soda
1 tsp salt
1 cup chopped walnuts (optional)

Blend bananas into a liquid, add eggs, cream shortening and sugar, add to banana and egg mixture.  Add nuts and pour into 2 well greased loaf tins.
Bake and 325 for 1 1/2 hours or until well done.

PIZZA DOUGH

Recipe from: Leslie Syme

2 1/4 tsp dry, active yeast 
1/2 cup warm water (110-115 degrees)
4 cups flour (I use all purpose) (may need more)
1 1/2 tsp salt
2 tbsp olive oil plus enough to coat bowl
1 tbsp sugar

Pour the water, sugar and yeast into mixing bowl. Stir until dissolved. Let rest for 10 minutes and the mixture will begin to react by becoming a little foamy head.
Add the salt and olive oil and stir to combine. Add 1 cup of flour separately until the 4 cups are mixed in. Will be thick. Sometimes I use more flour (up to two cups) to get it to the right consistency. You don't want it to be sticky. I just mix everything in my kitchen aid for about 8-10 min until it looks like a smooth textured ball. Coat a bowl with plenty of room for the dough to rise with olive oil. Place dough in bowl and let rise for at least an hour, more time if you have it.
If you want to freeze the dough, put it in a sprayed freezer bag and do not let rise until you are thawing.
I like to sprinkle corn meal on my pizza stone to get the crust a little more crunch.
Cook at 425 for about 10 minutes without toppings, then add toppings and cook for another 10 min or so depending on how you like your crust.