Sara's Caramel Pull apart bread

From: Sara Cardon
2 (12 oz) cans refrigerated buttermilk biscuits
1/2 c. heavy whipping cream
1 c. packed brown sugar
1 t. cinnamon
Cut biscuits into 4 pieces. Layer pieces around a bundt pan. Mix brown sugar, cinnamon, and whipping cream together, then pour over biscuit pieces. Bake at 350 for 20-35 minutes. Cool 5 minutes before inverting on a plate. Serve warm.

Great Artisan Bread

My friend Courtney Rice brought this recipe to an Italian dinner we had with the Italian special Olympians in 2009. You have to plan ahead but it is really good.
Ingredients:
3 Cups Flour
1/2 Teaspoon Instant Yeast (I've been using the Bread Machine yeast for my loaves lately and seems to work just fine.)
1 1/4 Teaspoons Salt
1 1/2 Cups Water (lukewarm)

Directions:
Decide when you want to eat the bread, and if you want it warm from the oven or not. Keep in mind that its harder to cut when its still very warm. The dough can sit and raise anywhere from 11-16 hours. The loaves the other night sat for about 14 hours total before going into the oven. For me I have found 12-14 hours tops to be the best. When you get towards 16 hours the bread tastes yeastier.

Mix ingredients together and cover with plastic wrap. 2 or 3 hours before you want the bread to be baked and out of the oven, loosely form into loaf on heavily floured surface and cover with dish cloth. Let rise for 1 1/2 to 2 hours.

Preheat oven to 450 degrees with covered cast iron or covered heavy pyrex pan inside. (My oven takes at least 20 min to do this, so make sure you plan you time accordingly to when you want the loaf in the oven with the rising time it needs.) When oven is ready, pull out pan and simply flip loaf into hot pan, cover and return to oven. No need to grease pan.

Bake bread 30 minutes with lid on. Remove lid and bake an additional 15 minutes more until golden. Remove loaf to cooling rack.

Pam's Banana Bread

This is the best banana bread recipe I've ever tried. I made a ton of these mini loaves and froze them and took them visiting when I was Relief Society President.
From: Pam Stratford
3/4 c. butter
3/4 c. shortening
3 c. sugar
8 bananas, mashed
4 eggs, well-beaten
2 tsp. vanilla
4 c. sifted flour
2 tsp. baking soda
1 1/2 tsp. salt
1 c. buttermilk
1 1/2 c. nuts (optional)
Cream the butter and sugar thoroughly. Add the bananas, eggs, and vanilla. Beat well. Sift the baking soda, salt, and flour together. Stir it into the banana mixture, alternating with the buttermilk. Add the nuts and mix well. Pour the batter into greased and floured loaf pans. Bake at 325 for 1 hour and 15 minutes (keep testing). 45 minutes for small loaf pans. Let the bread cool in the pan 10 minutes before turning it out to a cooling rack.

Raspberry and White Chocolate Scones

Saylor put this recipe together after working at Great Harvest for years.
From: Saylor Manwaring
Heat oven to 305°F
Feather together
3 sticks butter
2 c. brown sugar
6 c. flour
¼ t. salt
¼ t. soda
¼ tsp. baking powder
2 c. white chocolate chips

Beat one egg and add to the mixture. Add about 1 c. buttermilk and mix by hand.
Add about 2 cups FROZEN raspberries and mix by hand. Make about a tennis ball size scone and place on cookie sheet with parchment paper. Bake for 35 minutes
Glaze: powdered sugar and lemon juice and half and half

Mrs. Powell's Cinnamon Rolls

These are delicious! Taylor's all-time favorite.
From: Michelle Morris
2 T. yeast in 1 c. warm water
6 T. sugar
1 T. salt
2 eggs
4 c. scalded milk
6 T butter
Sift flour twice - 10-11 cups
Let rise in bowl twice. Roll out Brush with melted butter. Fill with 3/4 c. brown sugar, 3 tsp. cinnamon. Roll up and slice thick. Let raise until light.
Bake at 375°F for 15-20 minutes
Icing
6 T. melted butter
6 T. whipping cream
3 tsp. real vanilla
1 tsp. almond extract
6 c. powdered sugar
You can halve the recipe and it turns out great.

Refrigerator Bran Muffins

From: Joan Morris
2 c. shredded wheat
1 c. boiling water
1 c. sugar
1/3 c. coconut oil
2 eggs
1/2 c. raisins
1/2 t. salt
2 1/2 t. soda
2 c. buttermilk
2 c. bran flakes
2 1/2 c. flour
1 1/2 - 2 c. fruit (opt)
Soak shredded wheat in boiling water. Cool. Cream coconut oil and sugar. Add eggs and rest of ingredients. Bake in muffin tins for 25 minutes at 375°F. Makes about 3 doz. The batter can be stored up to 3 weeks in the refrigerator in air-tight containers.

Zucchini Bread

Patricia loves to fatten the rest of us up. This is a great recipe to use garden zuccinni.
From: Patricia Manwaring
1 c. oil
2 c. sugar
3 eggs
3 tsp. vanilla
2 c. shredded raw zuccinni
3 c. flour
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
1/4 tsp. baking powder
Blend all ingredients and bake at 350°F for one hour.

Aunt Patty's Scones and Honey Butter

My sister Patty is an amazing cook. She has taught me much about cooking through the years.
From: Patty Mickelsen
These are so good served with honey butter.
2 c. milk, scalded and cooled
1/2 c. shortening or margerine
3 pkgs. Yeast, disolved in 1/2 c. tepid water
3 eggs
1/2 c. sugar
1 tsp. salt
6 c. flour
Oil for frying
Prepare as you would rolls. Batter will be sticky. Chill for 30 minutes or may be kept overnight. Roll out 1/2" thick and let raise 1/2 hour. Cut in 1" wide pieces.
Fry in oil. Makes 4 doz..
Honey Butter: Blend 2 sticks softened butter with 1 c. honey. Beat at high speed until blended. Add Powdered sugar to good consistency.

Joan's version of Great Harvest Pumpkin Chocolate Chip Bread

From: Joan Morris
This is a pretty good copy cat recipe of the delicious Great Harvest Recipe.
2 1/2 cups white flour
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (not pie filling)
1 cup oil
4 eggs, beaten lightly
2/3 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 350°F degrees . Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans.

Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.

Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.