Breads & Rolls Cookbook

Rhubarb Bread

1 1/2 C. brown sugar
2/3 C. salad oil
1 egg
1 C. sour milk
1 tsp. vanilla
1 /2 C. nuts, optional
1 tsp. salt
2 1/2 C. flour
1 1/2 C. rhubarb, diced
1 tsp. baking soda

Mix in order. Pour into 2 greased loaf pans. Sprinkle with mixture of 1/2 cup sugar and 1 tablespoon butter for each loaf. Bake at 325º for 40 minutes.

Breads & Rolls Cookbook

Ninety-Minute Soft Pretzels

I’ve used this recipe many times with Boy Scout or Girl Scout troops. The kids like to make the dough into different shapes.

1 C. warm water (105° to 115°)
1 pkg. active dry yeast
2 T. sugar
1 tsp. salt
1 T. butter or margarine, softened
3 1/4 to 3 3/4 C. all-purpose flour
1 egg yolk, beaten
1 T. water
Coarse salt

Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, butter and 2 cups flour. Beat until thoroughly blended. Stir in enough additional flour to make stiff dough. Turn out onto lightly-floured board; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to grease on top. Cover; let rise in warm place, free from draft, for 40 minutes. Turn dough out onto lightly-floured board. Divide in half; divide each half into 6 equal pieces. Roll each piece into a 20″ long rope. Shape each rope into a pretzel. Place on greased baking sheets. Cover and let rest 5 minutes. Combine egg yolk and 1 tablespoon water; brush each pretzel with egg yolk mixture. Sprinkle with coarse salt. Bake at 375º for 15 minutes, or until done. Remove from baking sheet and cool on wire racks.

Makes 1 dozen pretzels.

Breads & Rolls Breakfast Cookbook Recipes with Pictures

Monkey Bread

This was my favorite slumber party breakfast, and I am the queen of making it. Warning: If you eat half of it yourself, you will pay.

Monkey Bread Recipe by Liza Torborg - Bartholomew Buffet

3 cans buttermilk biscuits, quartered
3/4 C. sugar
1 tsp. cinnamon
1 C. brown sugar
1 1/2 stick margarine (not butter)
1/2 tsp. cinnamon

Roll quartered biscuits in cinnamon/sugar mixture. Place in greased Bundt pan. Melt margarine and mix with brown sugar and 1/2 teaspoon cinnamon. Let boil for 2 to 3 minutes (it will get very bubbly, but don’t under boil!) and remove from heat. Pour over biscuits. Bake at 350º for 25 minutes. Let cool in pan for 3 to 4 minutes and then invert on serving plate.

Breads & Rolls Cookbook

Strawberry Nut Bread

3 C. flour
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
2 C. sugar
3 eggs
1 – 10 oz. pkg. frozen strawberries
1 1/4 C. oil
1 C. nuts, chopped

Mix flour, soda, salt, cinnamon and sugar in a bowl. Combine rest of ingredients and stir into dry mixture. Grease 2 medium or 3 small loaf pans. Bake at 350º for 1 hour.

Breads & Rolls Breakfast Cookbook

Monkey Bread

There is no story to this recipe except that I really like it and so do my kids. This is also good for Christmas morning.

3 tubes Pillsbury buttermilk biscuits
2 sticks margarine
1 tsp. cinnamon
1 C. brown sugar
Bundt pan

  1. Cut biscuits into fours and roll into white sugar and cinnamon, place in Bundt pan.
  2. Boil the margarine, cinnamon and brown sugar and pour over biscuits in Bundt pan.
  3. Bake at 350º for 25 minutes. Cool 10 minutes and flip Bundt pan. Enjoy!

VARIATION: Holiday: Chop pecans and maraschino cherries halved, place on the bottom of the Bundt pan. Then when you flip this it is the top of your Monkey Bread.

Breads & Rolls Cookbook

Holiday Fruit Nut Bread

1/2 C. margarine
1 C. sugar
2 eggs, beaten
3 bananas, mashed
2 C. flour
1 tsp. baking soda
1/4 C. nuts, chopped
1/4 C. chocolate chips
1/4 C. maraschino cherries, chopped

Cream margarine, sugar and eggs. Add bananas and mix. Add flour and soda. Stir in nuts, chips and cherries. Bake in bread pan at 350º for 40 minutes. (If you want round slices, bake in clean cans. Spray inside of cans with Pam. Fill cans about 2/3 full. Check with a toothpick sooner than 40 minutes.)

Breads & Rolls Cookbook

Mom’s Corn Spoon Bread

In 1979 my mom, Irene Bartholomew, was the featured homemaker in the local paper. This was one of the recipes used in the article.

2 eggs, slightly beaten
1 – 8 1/2 oz. pkg, corn muffin
1 – 8 1/2 oz. can cream-style corn
2 – 8 oz. cans whole kernel corn, drained (I use my own frozen)
1 C. dairy sour cream
1/2 C. oleo, melted
1 C. (4 oz.) Swiss cheese, shredded

Combine eggs, muffin mix, all corn, sour cream and oleo and spread into a 9×13″ pan. Bake at 350º for 30 minutes. Remove from oven and sprinkle with the cheese. Bake 5 minutes more, or until knife comes out clean.

Breads & Rolls Cookbook

Heidi’s Corn Bread

3 eggs
1 – 1 lb. can whole kernel corn with juice
1 box Jiffy yellow cake mix
1 box Jiffy corn muffin mix

Mix all together. Bake in a greased casserole at 350º for 30 to 35 minutes. Serve with honey.

Breads & Rolls Cheese

Cheese Bread

2 loaves French bread, split lengthwise
12 oz. mozzarella cheese
8 to 12 oz. Cheddar cheese, shredded
8 to 12 oz. pkg. Monterey Jack, Swiss or colby cheese, shredded
1/2 C. mayonnaise
1/2 T. garlic powder

Mix the above and spread on bread. Sprinkle the top with paprika. Bake at 350° for 20 minute.

Breads & Rolls Breakfast Cookbook

Caramel Rolls

1/4 C. butter
1/4 C. brown sugar
1/4 C. white syrup

Bring the above to a boil. Remove from heat. Pour into 9×13″ pan. Sprinkle with nuts. Layer frozen cinnamon rolls on top. Let raise overnight. Bake 20 minutes at 375°. Turn out upside-down on cookie sheet.