Danish Coffee Bread

4 cups all purpose flour
4 TBSP. sugar
1 cup shortening (I always use butter when the recipe calls for shortening)
1 tsp. salt
1 cup hot milk
4 egg yolks, beaten lightly (if doubling this recipe, you could save the whites for an angel food cake)
1 pkg or 2 1/4 tsp. yeast, dissolved in 1/4 cup warm water

Mix first 4 ingredients as for pie crust. (Cut in butter with a pastry blender into dry ingredients). Add milk, egg yolks, and yeast mixture. Stir very well. (I didn't knead this as I didn't want to add more flour). Refrigerate overnight or for a few hours. Divide into 4 parts. (2 loaves will fit into one greased 13 x 9" pan).

Roll each part thinly and spread with melted butter, brown sugar, and cinnamon. (I used 2 TSP. butter, 1/4 cup brown sugar, and a sprinkle of cinnamon for each loaf). Fold one side over the center, then fold the other side over the center. Place on pan. Let rise 1 hour or more.

Bake at 325 degrees until light brown.

While still warm, frost all loaves with this powdered sugar icing:

1/4 cup melted butter
2 cups powdered sugar
1 tsp. vanilla
enough milk to make the icing spread
(Beat very well)

(You could garnish the icing with drained, halved maraschino cherries, added just before serving).

Freeze (in pans first, covered, then each loaf may be wrapped in foil) or refrigerate.

The coffee bread would also be good with diced apples, other fruits, or a cream cheese filling inside.


Italian Calzone

Note: Makes (2) 9 x 13" pans (Butter these first).

The Calzone crust can be used with other fillings.

To assemble, add 1/4 dough (rolled out) for the crust in one pan, then the filling, then about 3 cups shredded Mozzarella cheese, then another 1/4 of the dough, rolled to fit the top. Bake at 350 degrees until lightly browned on top.

The Calzone crust dough must sit for 1 hour, so the filling can be prepared while the crust has been mixed and set aside.

Calzone dough:

Melt 1/2 cup butter. Heat 3/4 cup milk. Add both to mixer bowl. Whisk in 1/2 cup sugar, 2 pkgs. yeast, 1/2 cup water, 2 eggs, and 1 tsp. salt. Add 4 1/2 cups flour. Place dough hook in mixer and let mix on low for 5 minutes or until the dough is smooth. Place the dough into a large oiled bowl, turning once to cover top of dough. Cover with foil and lay aside 1 hour.

Italian meat filling:

Brown 1 lb. lean hamburger meat. Add 2 15 oz. cans tomato sauce, 1 small can tomato paste, 1 tsp. sugar, a heavy sprinkle of minced onion and garlic salt, and 3 rounded TBSP. Italian seasoning. Let simmer slightly.

Leftovers may be frozen.



Cinnamon Rolls


(This recipe can also be used for cinnamon rolls or doughnuts)

(Makes 2- 13 x 9" pans)


2 cups lukewarm water (I use hot water as my yeast is refrigerated)
3 pkgs. yeast (6 3/4 tsp)
1 stick melted butter (no substitutes)
1 1/2 tsp salt
1/3 cup sugar
2 eggs
6 1/2 cups all purpose flour

Dissolve yeast in water 5 minutes. Whisk in: salt, sugar, butter, and 2 cups flour. Whisk in 2 eggs, then 2 more cups of flour. If you have a mixer with dough hook, place on stand and add 2 1/2 cups more flour, and let mix on low for 5 minutes. (Or knead this in by hand until dough is soft and satiny).

Place dough in a very large, greased bowl, turning to grease top. Cover with foil. Let rise for 1 hour.

Prepare filling ingredients:

2 cups flour (for rolling out and handling dough)
2 cups brown sugar
1 stick of melted butter
cinnamon to sprinkle on

Sprinkle flour onto dough and push it away from sides of bowl. Divide dough into 4 portions in bowl. For each portion, roll out into a rectangle on a floured cutting board. Add 1/4 of the butter (use one hand to spread out). With other hand, sprinkle on 1/4 the sugar, and cinnamon over the whole piece.
Roll up. With large knife, cut into 16 slices. (Start in the center and cut half of the roll for 8 at first). Place into greased 13 x 9" pan. (Or 1 very large Wilton square cake pan).
Repeat with another portion, then start on a new pan for remaining two portions.

Let rise 30 minutes. Bake in a 350 degree oven until light golden brown on top. Prepare icing and spread over rolls while still hot.


1 stick butter, melted
2 tsp. vanilla
4 cups powdered sugar
As much milk as will make a spreadable icing



French Bread


This has a nice chewy texture that keeps well in the refrigerator, covered.


1 pkg. yeast
1 TBSP. sugar
1 TBSP. oil
4 cups all purpose flour
1/2 cup. lukewarm water
1 1/2 tsp. salt
1 cup warm water

Dissolve yeast in 1/2 cup lukewarm water. In large bowl, dissolve sugar and salt in 1 cup warm water. Add oil, yeast mixture, and flour. Stir and cover 5 times at 10 minute intervals (set a timer). Divide into 2 parts and roll each lengthwise. Pinch edges to seal. Place on a cookie sheet that has been sprinkled with cornmeal. Make shallow diagonal cuts in loaves. Sprinkle lightly with cornmeal. Let rise 3/4-1/1/2 hrs. Bake at 375 degrees approx. 30 minutes or until done. Brush with butter before cooling.



Beignets (French Doughnuts)


These taste like the homemade doughnuts you buy at the fair.


2 3/4-3 1/4 c. all purp. flour (I used 3 1/4 c.)
1 pkg. yeast
3/4 tsp. salt
1/2 tsp. nutmeg (I used cinnamon)
1 c. milk
1/4 c. sugar (more for coating doughnuts)
1/4 c. oil (more for frying doughnuts)
1 egg

In large mixing bowl, mix 1 1/2 c. flour, yeast, and nutmeg. Heat milk, sugar, oil, and salt just until warm. Add to dry mixture. Add egg. Beat with low speed of mixer 30 seconds, scraping sides, then on medium speed for 3 minutes. By hand, stir in remaining flour, or until it makes a soft dough. Place in greased bowl- turn once to coat with oil. Cover, chill. (I chilled mine about 1 hour). Turn dough out onto a floured board. (I doubled the recipe and used a 20 x 15" lightweight cutting board from Walmart). Cover, let rest 10 minutes. Sprinkle with flour and roll out, covering board. With sharp knife, cut 2 x 3" rectangles. Cover with paper towels- let sit 30 minutes.


When dough is almost ready, pour about 2 1/2" oil on Medium heat in a large stockpot. (Wait until the oil sizzles around a small sample, then put about 6 in at one time). Fry until golden, then turn one time. Fry until the other side is golden, then drain on paper towels. Immediately put 2 at a time into a large ziploc bag with sugar, twist bag, and shake well. Let cool on a plate, then refrigerate or freeze leftovers.

Recipe from BHG Heritage Cookbook


Butternhorn Rolls (My Grandma's recipe)


3/4 c. scalded milk

1/2 c. butter

1 pkg. or 2 1/4 tsp. yeast

1/2 c. sugar

1/4 c. water

3 eggs, beaten

1 tsp. salt

4 3/4-5 1/4 cups all purpose flour

Mix yeast with water and let sit to dissolve. Meanwhile, scald milk in microwave. Melt butter. Let these 2 ingredients cool a bit, then mix with sugar, salt, yeast mixture, and beaten eggs. Add flour, about 2 cups at a time. Knead well to make a soft dough.

Place in a large, buttered pan, turning to cover dough. Spray foil with nonstick coating and cover. Let sit about 3-4 hours, until the dough has risen very well. Punch down. Let sit another 2 hours or so until it has risen again.

Flour board well. Divide dough into 2 sections. Flour section and roll out to a circle. Cut into pie sections with a sharp knife (not too big, not too small). Roll each pie shape into a crescent, beginning at large end and rolling to small end. Place small end down on a nonstick pan or buttered baking sheet.

Let rise about a half an hour or so. (I turn the oven on to help this along).

Bake in a preheated 325 degree oven until light brown. Do not burn bottoms. Take out and place on racks to cool. Let cool thoroughly before putting into large ziploc bags to refrigerate or freeze.

You can use this recipe for kolaches. Make out as dough, put them in small balls on a buttered pan, and put a teaspoon of canned cherry or lemon filling in center. Bake. Then drizzle an icing of about 4 TBSP. butter, 1 tsp. vanilla, 2 cups powdered sugar, and enough whole milk, milk, or cream over kolaches. (May cut icing recipe in half).

For cinnamon rolls, roll out in 2 circles like regular rolls. Spread with melted butter. Sprinkle heavily with brown sugar and cinnamon. Roll up in a long roll. Cut in 1 inch wedges with a sharp knife. Lay down flat on a buttered pan with high sides, very close together. Bake at 350 until lightly browned on top. Then use the same icing recipe to drizzle tops.

For caramel rolls, you would cook on the stove brown sugar, butter, a little water, and pecans, and pour in pan, then put the cinnamon rolls in, and turn upside down when done.

I have also used this recipe for Runzas, a really good meat filled roll. Then you would brown hamburger, and once it is browned, cook with a package of coleslaw mix and a package of Sloppy Joe mix, and water, until the cabbage and carrots are done. Then roll out the dough into two sections, spoon filling in center, and cut and roll them like butterhorns, and bake.



White Bread


(Nice bread for toasting with jam)

(Large recipe) (Half recipe is in parenthesis)

1/2 cup warm water (1/4 cup)

2 pkgs. yeast (1 pkg)

3 1/2 c. warm milk (1 3/4 cups)

1/4 c. sugar (1/8 cup)

2 TBSP. salt (1 TBSP)

1/2 cup shortening (1/4 cup or 4 TBSP. butter)

11-12 c. flour (5 1/2)

Dissolve yeast and warm water. Add to all ingredients but flour. Add flour 4 (2) cups at a time, mixing well. Knead until soft. Let rise. Punch down. Let rise again. Punch down and make bread. Let rise. Bake at 350 degrees until done.



Caramel Pecan Rolls


(State Fair Winner by Ailene Herr of Hubbard, IA)

(Makes 2 9 x 13" pans)



1 cup butter
1/2 c. sugar
2 tsp. salt
2 eggs
2 TBSP. or 3 pkg. instant yeast
4 cups flour
2 1/4 c. hot water
3 1/2-4 cups flour
9 TBSP. butter
1 cup sugar
2 TBSP. cinnamon
2 cups chopped pecans


1 lb. (4 sticks) butter
2 cups brown sugar
1/2 cup corn syrup
1 1/4 tsp. vanilla
3 cups pecans


Cream butter, sugar, and salt. Add eggs. In a separate bowl, combine yeast and 4 cups flour, mix well. Add flour mixture to butter/sugar mixture, then add the hot water.

Mix well and add an additional 3 1/2 -4 cups flour, 1 cup at a time, until a soft, smooth dough forms. Turn out on a lightly floured surface and knead until smooth. Place dough in a large greased bowl, cover, and let rise until double in bulk.

Divide dough into 3 equal portions. For each portion, roll out to an 8x14" rectangle. Brush with 3 TBSP. butter. Combine 1 cup of sugar with cinnamon to make cinnamon sugar. Sprinkle 1/3 cup C. sugar and 2/3 cup pecans on each rectangle. Roll up from short side. Cut each roll into 8 slices.

CARAMEL SYRUP: Melt butter in a saucepan. Add brown sugar, corn syrup, and vanilla. Stir until blended. Place 1 cup caramel syrup and 1 cup pecans in each of 3 (9x13") pans. (Or 1/2 cup syrup and 1/2 cup pecans in 8" square baking pans).

Place 8 rolls per 9 x 13" pan, or 4 rolls per 8" pan, cut side down. Cover and let rise until double. (I divided the syrup evenly among pans without getting too specific). Cover and let rise until double.

Bake at 325 degrees for 15-20 m. for 8" pans and 20-25 m. for 9x 13" pans. Cool slightly, then turn out onto foil. (You must turn out upside down or topping will harden onto the pan, not the rolls). Makes 24 rolls.