• 1 Tbsp. peanut butter
• 1 Tbsp. jelly
• 2 Tbsp. jelly
• 2 slices bread

Spread peanut butter on one slice of bread and jelly on the other. Put the two together then butter the outside of each slice of bread. Put the sandwich in a small skillet on medium heat and cook each side until browned 1-2 minutes.

• 2 slices bread
• 2 Tbsp. butter
• 1 slice ham
• 2 slices cheese

Butter one side of each piece of bread. Place small skillet over medium heat and place a piece of bread butter side down in it. Place a piece of cheese, a piece of ham, and then a piece of cheese on top of the bread. Put the second piece of bread, butter side up, on top. Leave on first side for about a minute, or until browned, then flip and brown the other side.

• 1 bag bagels
• 1 can pizza sauce
• 1 package pepperonis (and any other toppings you enjoy)
• 1 8 oz bag shredded mozzarella cheese

Preheat oven to 350 degrees. Tear bagels in half and place on a cookie sheet cut side up. Spread pizza sauce on each one. Put pepperonis on each bagel, then cover with shredded cheese. Bake in oven 5-10 minutes, until cheese is melted.

• 1 Slice Of Bread
• 2 Tbs. Pizza Sauce
• Grated Cheese
• Butter

Lightly butter one side of the bread and place I the baking pan. Spread the pizza sauce on the bread and add cheese. There is no limit to how much or how little cheese you can add, its YOUR pizza! Place the pizza into the oven for 350 degrees and cook until the cheese melts.

TIP:
Feel free to add your pizza favorites: Pepperoni, Onion, Olives, Ham, Pineapple, Mushroom ect.

• 1 tbsp. yeast
• 1/2 c. warm water
• 1 tsp. honey
• 1 1/3 c. flour
• 1 tsp. salt

Preheat oven to 325 degrees. Pour yeast, water, and honey in a small bowl. Stir a bit, then let sit for 5 minutes. The yeast mixture should be bubbly and bigger than before. Mix yeast with flour and salt. Start stirring with a spoon and end up mixing with your hands. Form into big ball and knead on a floured board. Break off a small piece and shape into a pretzel. Put in the oven and bake for 10 minutes.

• 1 canister biscuits
• 1-2 cups pizza sauce
• 1 package pepperoni
• 1 8 oz. bag mozzarella cheese

Preheat oven according to directions on canister. Place biscuits on baking sheet about 2 inches apart. Spread pizza sauce on each biscuit. Put 3 pepperonis on each biscuit. Cover each biscuit with cheese. Bake for 5-10 minutes, until biscuits are brown and cheese is melted.

• 2 eggs
• 1 3/4 cup sifted flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/3 cup vegetable shortening
• 2/3 cup sugar
• 3 ripe bananas
• 1/2 cup walnuts
  

Preheat oven to 350 degrees. Beat eggs well in small bowl. In medium bowl mix flour, baking powder, baking soda, salt. In large bowl blend the shortening until creamy. Add the sugar slowly and blend until it is fluffy. Add the eggs and blend well. Alternate between adding eggs and bananas until everything is mixed in. Mix in walnuts. Pour into loaf pan and bake for about an hour or until knife inserted in center comes out clean.

• 1 loaf french bread
• 2 cloves garlic (minced)
• 2 cups butter
• 1-2 cups mozzerella cheese (shredded)

Preheat oven to 400 degrees. Melt butter in small frypan and add in garlic, simmer for 2-3 minutes or until aromatic. Cut loaf in half lengthwise and dip inside half of bread in butter and garlic. Sprinkle with cheese to cover and bake in oven at 400 degrees for about 5 minutes or until cheese is melted.

Bagel’s aren’t just for cream cheesing, you can make great sandwiches out of them too! This Bagel sandwich recipe will make you full for hours! Fresh bagels are the best (because they’re so soft) – try some from your local deli or donut shop!

• 1 bagel (plain)
• 1-2 Tbsp. cream cheese
• 1-2 leaves lettuce
• 1 small tomato(sliced)
• 1 slice onion (if you prefer)
• 1 slice cheese (American, Muenster, Provolone, Swiss)
• 2-3 slices Turkey (or whatever meat you prefer)

There are two ways to make this sandwich. You can toast the bagel or not its completely your choice. Toast your bagel, butter, (or not) and spread the cream cheese over each half. Place lettuce, tomato, cheese and meat on one half of the bagel. Top with the other half of the bagel. Sometimes, I like to heat it up in the microwave instead of toasting! A bagel sandwich is different from others because it has the cream cheese – and that makes it oooh so good!

When she was alive my Grandma was a big baker. Cookies and pies were always readily available. But the things that most everyone remembers are the “Enga Buns” (homemade loaves of bread split into rolls). What are Enga buns? My grandother’s name was “Enga” and she made homemade multi-grain rolls for more years than I was alive (probably 50 or more) – that were known throughout the town. Over the years I’m sure she gave away more than the family actually ate, and not only were they on the table for every single holiday meal – but she gave them to every church member, friend, relative, and neighbor that she ever knew. There was probably not a single thing requested more in her life than those buns (even though her Raggedy Ann dolls probably came in a close second).

This recipe is a family secret (well not anymore)….a family “tradition”. You rarely find anyone anymore who takes the time required to make any kind of homemade bread because of the time involved. I would only attempt this on a weekend or holiday when I would be in the house the bulk of the day (like I was today). The taste of these homemade rolls is not only something that money can’t buy – but the smell of fresh bread rising and baking in your house for hours is something that you’ll not soon forget. Even though this recipe is time consuming – I encourage you to try it one Saturday or Sunday afternoon. Especially if you try it with other family members or your kids. So many of spend hours and hours in front of the televsion – it’s rare to spend time with others learning to do something new. Baking bread is almost a lost art – you should try it and pass this recipe down throughout your generations.

This is what you’ll need:
1 cup lukewarm (slightly higher than room temperature) water
2 packages Fleishman’s Yeast (nothing but packets, not yeast cakes, not jar yeast)
1 stick margarine at room temperature
3/4 cup of sugar
1 teaspoon salt
1 cup pre-creamed shorting (preferably Crisco in the can)
1 heaping cup Kellog’s All Bran
1 cup of 115 degree water
2 eggs
8 – 9 cups of flour
5 – 1.5 lb bread loaf pans (greased with Crisco)

Heat your tap water to slightly above room temperature – you want about 115 degrees (if you have a food thermometer). It’s important that you do not exceed 120 degrees in water temperature because kill the yeast and it won’t grow and rise. Place 1 cup of water in a small bowl, and stir in the 2 packets of yeast until well mixed and set aside. You’re going to need an extra large mixing bowl – the largest one you have. I believe the one I use is either 5 or 6 quart.

Place the stick of margarine in the bottom of the and chop if up with a spoon into about 10 pieces. Add the Crisco, sugar, salt, and All Bran to the bowl – don’t mix yet. Do not substitute anything for the All Bran at all – that’s an integral part of the recipe. Scramble 2 large eggs in a bowl and set aside. Get another cup of hot tap water and place in the microwave for 45 seconds on high. The water should not be boiling or hotter than you can stick your finger in. Pour the water in the large mixing bowl and stir the butter, crisco, sugar, All Bran, and salt mixture until the butter and crisco are about as melted as you can get them. Add the egg and yeast mixtures in the large mixing bowl, and mix well again.

Add 1 cup of flour (a little at a time), then a 2nd, 3rd, and 4th the same way. Once you get to the 5th cup it will start to get sticky and harder to stir – keep mixing until the flour is completely mixed in. The mixture should still be sticking to the side of the bowl, but just barely. Get one last cup of flour – and mix in a little at a time, but stop once the mixture starts to pull away from the sides of the bowl. Clear a large 2×3 area from the counter, and dump 1 cup of flour in a about a 6″x6″ circle. Dump your mixture from the mixing bowl onto the counter on top of the flour.

Pre-heat your oven to about 150 degrees. Toss another 1/2 cup of flour on top of your mixture. Your going to begin to knead the mixture (a 10-15 minutes process), which consists of pushing down with the base of both your palms, and then from the back flipping frontward. Knead, flip, knead, flip – and as you do this the flour will begin to become more and more spread out, so as you flip you’ll need to sweep more flour underneath every couple times. Do not let the mixture get sticky and stick to your or the counter – just keep adding flour. Once the flour on the counter is about used up, add another 1/2 cup on top of the mixture and knead in again. You may end up adding an additional 2-3 cups this way. You’re not going to stop until you notice while you’re kneading that the mixture no longer starts to become “sticky” (needing more flours) and has a consistency like play-doh. Once this happens, knead an additional 2-3 minutes well.

Wash out the extra large mixing bowl you originally used, dry, and then grease liberally with Crisco. Place the ball of dough in the bowl, and flip a few times greasing it up from the sides of the bowl. Cover the top with saran wrap, and then a large kitchen towel on that. What I usually do is place the oven on about 150 degrees, just enough to make the stove top warm and have some warm air come out of the vent towards the back. I place the covered bowl towards the front of the stove top and leave for 45 minutes, when I turn the bowl around for another 45 minutes – just to make sure that one side of the bowl didn’t rise more than the other. Total rise time is about 90 minutes, long enough for the dough to double in size mounding above the top of the bowl. You’ll know when it’s done because it will mound and push out the towel upwards appearing to be a like a very large basketball.

Once your dough is ready remove the bowl from stove, remove the towel and saran wrap – and literally “punch” the middle down one time. Get give 1.5lb loaf pans and grease liberally with Crisco. You’re going to pince of pieces of dough and roll them in the palm of your hand to make 2 1/2″ size balls. Each loaf pan will have 8 balls in the bottom of each that should touch each other and they will be a litle less than halfway up the side of the pan. Fill all 5 loaf pans the same way and you should even have a little bit left over – about enough to make 2-3 more balls. You can cook these smaller pan, make a big ball and flatten (making a bun on a small cookie sheet), or just toss out. Your 5 pans will make 40 rolls in all. Cover all 5 pans with saran wrap and place pans at the front 1/2 of your stovetop. Let rise for 45 minutes, turn all pans around 180 degrees and let rise for 45 more minutes (90 minutes total). Your rolls should have risen to about 1/4 – 1/2″ above the top of the pan. Turn your oven up to 350 and wait about 5 minutes before putting the loaf pans in the oven. Try to put them all on the same rack if you can.

Bake the rolls for 25 minutes, and then check them. You will think they are done at this point – but they probably aren’t. You will see the tops begin to turn brown and some will look darker than others. Watch those pans – and the ones that are darker are probably in a hotter spot in your oven. The rolls aren’t done until the tops are a deep golden brown all over and they make a distinct “thump” when you flick your finger on the top. After the initial 25 minutes, I put the timer back on for 5 minutes twice (checking each time) – so my total cook time was 35 minutes.

When they’re done, take them out and immediately turn the rolls out of the pans onto cooling racks. We recommend eating some right away! When they cool in 20-30 minutes place in large ziplock (or tie) bags – keep out what you need for the week and freeze the rest for a holiday or a later date.

I hope you enjoy them as much as we have over the years! If you have a question or a favorite bread recipe of your own – comment now!