These recipes have been collected by family and friends for many years.  I can remember my Grandmother "Mawmaw" formally known as Etta Rogers making many of the recipes listed.  Some are so old they don't have specific instructions.  I've found listings such as moderate oven, no mixing instructions, etc.  Feel free to send me an email if you have any questions and/or comments.  If I can't answer your question, I'll do my best to find someone in the family who can. 
 
 

 
 
  1. Amish Cinnamon Bread
  2. Banana Fruit Bread
  3. Batter Rolls
  4. Beer Bread
  5. Bran Muffins
  6. Broccoli Cornbread
  7. Dough Babies
  8. Hot Rolls
  9. Monkey Bread
  10. Pineapple Banana Nut Bread
  11. Pumpkin Nut Bread
  12. Zucchini Bread

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Amish Cinnamon Bread

Important Preparation Tips:

  1. Do not use metal spoon or bowl for mixing
  2. Do not refrigerate
  3. Daily, squeeze air out of the bag and reseal
  4. It is normal for batter to thicken, bubble and ferment
  5. Starter improves with age
Starter: (Only if you did not receive fermented batter.)

1 C. Milk
1 C. Unbleached All-Purpose Flour
1 C. Sugar

Day 1 You receive fermented batter in a one gallon zip lock bag. Do nothing except place on kitchen counter. (If you did not receive fermented batter, combine "Starter" ingredients and put in a gallon zip lock bag.)
Day 2 Squeeze the bag several times
Day 3 Squeeze the bag several times
Day 4 Squeeze the bag several times
Day 5 Squeeze the bag several times
Day 6 Add 1 Cup each of Flour, Sugar and Milk. Squeeze the bag several times
Day 7 Squeeze the bag several times
Day 8 Squeeze the bag several times
Day 9 Squeeze the bag several times
Day 10 In a large non-metallic bowl, combine the batter with 1 Cup each of Flour, Sugar and Milk. Mix with a wooden or plastic spoon. Measure 1 Cup of the mixture into 4, 1-gallon zip lock bags. You can pass these on to four friends with these instructions. Prepare for baking: 1 C. Oil
1 teas.
1 ½ teas. Baking Powder
2 C. Unbleached All-Purpose Flour
½ teas. Baking Soda
2 teas. Cinnamon
1 C. Sugar
3 Large Eggs
½ teas. Salt
½ C. Milk
1 Large Box Instant Vanilla Pudding Mix (sweet or unsweet) Preheat oven to 325 degrees. Combine all dry ingredients together in large non-metallic bowl. In another bowl, beat eggs and stir in oil and milk. Add egg mixture to dry ingredients and mix well with wooden or plastic spoon. Add 1 Cup Starter. (I used 2 Cups Starter and it turned out moist and very good.) Optional: Fold in ½ to 1 Cup Raisins, Nuts or Chocolate Chips. Prepare 2 loaf pans: Spray with oil and sprinkle with a mixture of 3 Tablespoons Sugar and 1½ Tablespoons Cinnamon. Pour batter into pans and bake at 325 degrees for 1 hour or until done.
Charlcie Ishmael
Teccor Electronics
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Banana Fruit Bread

1 C. Sugar
2 Eggs
1 teas. Vanilla
1 ½ C. Flour
½ C. Crisco Oil
½ teas. Salt
3 Bananas (Mashed)
1 teas. Soda
1 Apple (Peeled)
½ C. Raisins
¼ C. Pecans Mix sugar, salt, oil, and eggs. Add bananas. Add flour and soda. Beat well. Bake at 300 for an hour in oiled pan.
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Batter Rolls

1 Pkg. Active Dry Yeast
¼ C. Water
1 C. Milk (Scalded and cooled to lukewarm)
¼ C. Sugar
1 teas. Salt
3 ¼ C. Flour
1 Egg
½ C. Shortening (Melted) Soften yeast in water 5 - 10 minutes. Combine milk, sugar, and salt. Add 2 C. of the flour and beat well. Add egg and yeast mixture and beat well. Stir in shortening and add enough remaining flour to make a stiff batter. Beat thoroughly until smooth. Cover and let rise until bubbly (about 1 hour). When batter is light, stir down. Drop by spoonfuls into greased muffin pan (about ½ full). Let rise 30 minutes or until double in size. Bake at 375° for 20 to 25 minutes. Makes 24 rolls.
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Beer Bread

4 C. Biscuit Mix
4 Tbsp. Sugar
1 Can Beer Mix. Leave a little lumpy. Put into greased muffin pans. Bake at 425 for 12 to 15 minutes.
Mary Cryer
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Bran Muffins

½ C. Flour
2 teas. Baking Powder
¼ teas Salt
1 ½ Tbsp. Sugar
1 Small Egg (Beaten)
½ C. Milk
2 Tbsp. Cooking Oil
1 C. Bran Flakes Mix flour, baking powder, salt, and sugar in mixing bowl and set aside. Mix egg, milk, and cooking oil in mixing bowl and set aside. Dump wet ingredients into dry ingredients and mix only until moistened. Pour in bran flakes and barely stir in. Divide batter into 6 greased muffin pans. Bake at 400 for 12 to 20 minutes.
Tina Rogers Fuess
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Broccoli Cornbread

2 Boxes Jiffy Cornbread Mix
1 (10 oz.) Chopped Broccoli
1 Large Onion (Chopped Fine)
1 (8 oz.) Carton Cottage Cheese
4 Eggs
1 ½ Sticks Margarine (Melted) Mix Cornbread, broccoli, onion, cottage cheese, and eggs. Add margarine. Pour into greased 9" x 12" Pyrex pan. Bake at 400 for 20 to 30 minutes.
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Dough Babies

1 C. Salt
4 C. Flour
1 ½ C. Water (Approximately) Knead dough for 2 minutes. Bake at 350 for 1 hour. Leave in longer if over ½" to ¾" thick. If texture of dough is too moist, add flour. If too dry, add water.
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Hot Rolls

2 Cakes Yeast
¼ C. Lukewarm Water
2 Eggs
Approx. 7 C. Flour (Divided)
2 C. Boiling Water
½ C. Sugar
2 teas. Salt
3 Tbsp. Shortening Crumble yeast into ¼ cup lukewarm water. Pour 2 cups boiling water over sugar, salt, and shortening. Let cool until lukewarm and then add yeast, beaten eggs, and 4 cups flour. Beat thoroughly. Then add 3 more cups of flour and knead until flour is worked into dough. Place into greased mixing bowl. Cover well with heavy waxed paper and place in refrigerator. When you are ready to use, just take out what you need of the dough and shape it into rolls and put in a warm place to rise. Let rise until double in size (about 1 ½ hours). Use a well greased pan to cook them in.
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Monkey Bread

4 Cans Biscuits (Cut into ¼'s)
¼ C. Sugar
1 teas. Cinnamon Combine sugar and cinnamon and put into bag. Dump biscuits in bag a few at a time, shake to coat. Pour into bundt pan. It may take more than one mixture of sugar and cinnamon.

Topping

1 Stick Butter
1 C. Sugar
1 teas. Cinnamon
1 teas. Vanilla Cook all ingredients and bring to a boil. Boil for 3 minutes then pour over dough. Bake at 350 for 30 minutes.
Deanna Rogers Callicoat
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Pineapple Banana Nut Bread

2 C. Sugar
3 C. Flour
3 Eggs
1 ½ C. Wesson Oil
1 C. Pineapple (Crushed)
1 teas. Salt
1 teas. Soda
1 teas. Cinnamon
2 Bananas (Chopped Large)
1 C. Pecans Mix all together just until blended. Bake at 325 for 1 hour and 15 minutes.
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Pumpkin Nut Bread

1 C. Butter or Margarine (Softened)
3 C. Sugar
3 Eggs
1 Can Libby’s Pumpkin
1 teas. Vanilla
3 C. Sifted Flour
1 C. Chopped Pecans
1 ½ teas. Salt
1 teas. Soda
1 teas. Cinnamon
1 teas. Cloves
½ teas. Nutmeg
1 C. Raisins Preheat oven to 350. Cream butter and add sugar gradually. Beat in eggs. Add pumpkin and vanilla. Mix dry ingredients. Blend with pumpkin mixture. Add nuts and raisins. Place in 3 sprayed bake pans. Cook about an hour.
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Zucchini Bread

1 C. Oil
1 C. Brown Sugar
1 C. Sugar
3 Eggs
3 teas. Vanilla
2 C. Grated Zucchini
2 C. Flour
½ teas. Baking Soda
2 teas. Baking Powder
3 teas. Cinnamon
1 C. Nuts Mix oil, brown sugar, sugar, eggs, vanilla, and zucchini; set aside. In separate bowl, mix flour, soda, baking powder, and cinnamon; add to zucchini mixture slowly. Mix well. Bake for 1 hour at 350. Very moist.
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