BREADS

CORNBREAD

1 cup flour
1 cup cornmeal
¼ cup sugar
3/4 tsp. salt
4 tsp. baking powder
2 eggs
1 cup milk
1/4 cup shortening (melted)

Sift dry ingredients. Add beaten eggs, milk, then shortening. Pour into well-greased
cake pan or cast iron skillet. Bake at 425-degrees for 25 minutes or until golden brown.

PUMPKIN BREAD

1 cup oil
4 eggs
2/3 cup water
3 cups sugar
1 can pumpkin (2 cups)
3 cups flour
3 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
1 cup dated or raisins
1 cup nuts

Grease and flour 2 loaf pans. Heat oven to 350-degrees. Beat together 1st 5 ingredients.
Sift together the next 5 and add to the mixture. Beat until smooth. Add raisins or dates
and nuts. Pour into pans and bake.

POTATO PUFFS

1 cup flour
2 tbsp.snipped parsley
1 ½ tsp. baking powder
½ tsp. salt
1/8 tsp. onion powder
2 beaten eggs
1 cup mashed potatoes

Mix all dry ingredients. Mix in eggs and mashed potatos. Deep fry in hot oil, about
3 or 4 minutes or until golden brown.

CHEDDAR, BACON AND ONION ROLLS

1 recipe roll dough or a 1 lb. loaf of Bridgeford Frozen Bread dough, thawed
1 cup cheddar cheese(grated)
1/3 cup bacon bits
3 tbsp. chopped fresh green onions

Roll dough into 14x12-inch rectangle. Evenly sprinkle cheese over dough. Top with bacon bits
and onions. From 12-inch side, roll up dough, jellyroll fashion. Seal seams. Divide log into
12 equal slices. Place in a greased 8-inch round cake pan. Let rise in warm area until rolls are
almost double. Bake in preheated 350-degree over for 20 to 30 minutes or until golden brown.

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