Zucchini bread (untested)

This recipe is written in ballpoint pen in a handwriting I don't recognize.

Ingredients:

• 3 eggs
• 1 cup oil
• 2 cups sugar
• 2 cups peeled and grated zucchini
• 3 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• 1/2 cup nuts (type of nuts isn't specified)

Instructions:

1. Beat eggs until light and foamy
2. Add oil, sugar, zucchini and vanilla
3. Mix lightly but well
4. Mix flour, baking soda, baking powder, salt and cinnamon in a separate bowl
5. Add flour mixture to first mixture and blend
6. Add nuts
7. Bake in two greased 9-inch by 5-inch load pans at 325°F for 1 hour or until done
8. Remove from pan and cool on rack

Zucchini bread using honey (untested)

This recipe is written in ballpoint pen in handwriting I don't recognize. The mixing instructions are limited. The type of baking pan is not specified either. I assume a regular bread pan would be sufficient, but I don't know how many.

Ingredients:

• 2 cup sugar OR 1 cup honey
• 1 cup oil
• 3 teaspoons vanilla
• 3 eggs
• 2 cups grated zucchini
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1 cup chopped nuts
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon all spice

Instructions:

1. Mix sugar (or honey), oil, vanilla, eggs and zucchini
2. Add remainder of ingredients
3. [mixing instructions aren't included beyond the point]
4. Bake at 350°F for 1 hour

Batter-method whole wheat rolls (untested)

This typewritten recipe is for making whole wheat rolls using a batter method to be baked in muffin tins.

Ingredients:

• 1 1/4 cups milk
• 1/4 cup sugar
• 2 1/2 teaspoons salt
• 1/4 cup shortening
• 1/4 cup honey (corn syrup or molasses may be substituted)
• 1/4 cup warm (not hot) water
• 2 packages or cakes of Fleischmann's yeast (active dry or compressed)
• 3 1/2 cups whole wheat flour

Instructions:

1. Scald milk
2. Stir in sugar, salt, shortening and honey (or substituted sweetener)
3. Cool milk mixture to lukewarm
4. In a separate bowl, sprinkle or crumble yeast into warm water
5. Stir until dissolved
6. Stir yeast mixture into milk mixture
7. Add whole wheat flour
8. Stir until well blended (about 30 seconds)
9. Cover and let rise in warm place (free from draft) until doubled in bulk (about 45 minutes)
10. Stir batter down
11. Beat vigorously about 30 seconds
12. Fill greased 2.75-inch by 1.25 inch muffin pans about 3/4 full
13. Bake in hot oven at 400°F for about 25 minutes

Whole wheat roll dough (untested)

This typewritten recipe is for a versatile whole wheat roll dough that can be used for various types of rolls (variations are not included on the recipe).

Ingredients:

• 1 cup milk
• 3 tablespoons molasses
• 2 tablespoons sugar
• 2 1/2 teaspoons salt
• 1/4 cup shortening
• 1/2 cup warm (not hot) water
• 1 package or cake of Fleischmann's yeast (active dry or compressed)
• 2 1/4 cups whole wheat flour
• 2 1/4 cups sifted enriched flour

Instructions:

1. Scald milk
2. Stir in molasses, sugar, salt and shortening
3. Cool to milk mixture to lukewarm
4. In separate bowl, sprinkle or crumble yeast into warm water
5. Stir until dissolved
6. Stir yeast mixture into lukewarm milk mixture
7. Add half of each of the flours
8. Beat until smooth
9. Stir in remaining flour 
10. Turn dough out on lightly floured board
11. Knead until smooth and elastic
12. Place in greased bowl and brush top of dough with soft shortening
13. Cover and let rise in a warm place (free from draft) until doubled in bulk (about 1 hour and 20 minutes)
14. Punch down and turn out on lightly floured board
15. Proceed according to type of rolls being prepared

Whole wheat bread (untested)

This typewritten recipe is missing the measurement for flour and the instructions for that section recipe. I don't know why. Maybe Grammy (or her friend who typed this recipe for her) accidentally skipped over it during typing. Until Hubby and I get a chance to test this recipe, this crucial section of the recipe will have to remain a mystery.

Ingredients:

• 3/4 cup milk
• 3 tablespoons sugar
• 4 teaspoons salt
• 1/3 cup shortening
• 1/3 cup molasses
• 1 1/2 cups warm (not hot) water
• 2 packages or cakes of yeast (active dry or compressed)
• [it appears that the flour measurement is missing off this recipe]

Instructions:

1. Scald milk
2. Stir in sugar, salt, shortening and molasses
3. Cool to lukewarm
4. In a separate bowl, sprinkle or crumble yeast into warm water
5. Stir until dissolved
6. Stir yeast mixture into lukewarm milk mixture
7. [instructions regarding flour appear to be missing at this point]
8. Beat until smooth
9. Stir in remaining flour mixture
10. Turn dough out on lightly floured board
11. Knead until smooth and elastic
12. Place in greased bowl
13. Brush top of dough with soft shortening
14. Cover
15. Let rise in warm place (free from draft) until doubled in bulk (about 1 hour and 15 minutes)
16. Punch down and turn out on lightly floured board
17. Divide in half
18. Shape into loaves
19. Place in greased 9-inch by 5-inch by 3-inch bread pans
20. Cover and let rise in warm place (free from draft) until center is slightly higher than the edge of the pan (about 1 hour)
21. Bake in hot oven at 400°F for about 50 minutes

Batter-method white rolls (untested)

This typewritten recipe notes that it is a batter method for making white rolls in a muffin pan.

Ingredients:

• 1 1/4 cups milk
• 2 1/3 tablespoons sugar
• 1 1/2 teaspoons salt
• 1/4 cup shortening
• 1/4 cup warm (not hot) water
• 2 packages or cakes of Fleischmann's yeast (dry or compressed)
• 3 1/4 cups sifted enriched flour

Instructions:

1. Scald milk, sugar, salt and shortening
2. Cool milk mixture to lukewarm
3. In a separate bowl, sprinkle or crumble yeast into warm water
4. Stir until dissolved
5. Stir yeast mixture into lukewarm milk mixture
6. Add flour
7. Stir until well blended (about 1 minute)
8. Cover
9. Let rise in warm place (free from draft) until doubled in bulk (about 30 minutes)
10. Stir batter down
11. Beat vigorously for about 30 seconds
12. Fill greased 2.75-inch by 1.25 inch muffin pans about 2/3 full
13. Bake in hot oven at 400°F for about 25 minutes

White bread (untested)

This recipe is written in ballpoint pen in my mom's handwriting (my Grammy's daughter, Sue). I remember this recipe growing up. I loved the smell of the hot bread as it came out of the oven. My mom would let me have a hot slice with butter on it and the flavor was heavenly.

Ingredients:

• 1 cup milk
• 3 tablespoons sugar
• 2 1/2 teaspoons salt
• 1/3 cup margarine or oil [I'd use butter]
• 1 cup warm water
• 1 package yeast
• 6 cups flour

Instructions:

• Scald milk
• Stir in sugar, salt, and margarine/oil/butter [I'd use butter]
• Cool milk mixture to lukewarm
• Measure warm water into a separate bowl
• Sprinkle in the yeast
• Stir until yeast is dissolved
• Stir yeast mixture into milk mixture
• Add 3 cups of the flour
• Beat until smooth
• Stir in additional 3 cups of flour
• Turn out onto floured board
• Knead until smooth and elastic (about 5 minutes)
• Place in greased bowl
• Brush with fat and cover
• Let rise in warm place until doubled (about 1 hour)
• Punch down
• Turn out on board
• Divide in half
• Let rise for 15-20 minutes
• Shape into loaves in greased 9-inch by 5-inch by 3-inch pans (or shape into rolls)
• Cover and let rise until center of the dough is 1 inch above the edge of the pan (about 1 hour)
• Bake at 357°F for 30 minutes (25 minutes for rolls)
• Brush with melted butter

Sweet dough rosebuds (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting. The recipe uses half of the basic sweet dough recipe found here. Once the dough has been prepared, the following instructions are followed to produce baked rosebuds.

Ingredients:

• 1/4 cup raspberry, strawberry or apricot jam
• 1 egg yolk
• 2 tablespoons milk

Instructions:

1. Make half the sweet dough recipe (found here)
2. Roll dough to 12-inches by 12-inches
3. Spread dough with your choice of jam
4. Roll dough as for a jelly roll
5. Cut into 12 slices
6. Place each slice cut side up in a greased muffin pan
7. Cut crosses 1/2-inch deep in tops of slices
8. Cover and let rise for 1 hour (if using quick dough variation let rise for 30 minutes)
9. Beat together egg yolk and milk in a separate bowl
10. Brush tops of each slice of dough with the yolk and milk mixture
11. Bake at 350° for 30 minutes
12. Ice with icing (see below)

Icing Ingredients:

• 1 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla

Icing instructions:

1. Combine all ingredients and stir until smooth
2. Drizzle onto rosebuds still warm from the oven

Pan rolls (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting. The recipe uses  the basic sweet dough recipe found here. Once the dough has been prepared, the following instructions are followed to produce 24 pan rolls.

Ingredients:

• Melted butter

Instructions:

1. Make the sweet dough recipe (found here)
2. Make a roll of dough 12-inches long
3. Cut the dough into 12 slices
4. Form each slice into a smooth and round ball of dough
5. Place balls of dough in a shallow greased pan .25-inches apart from each other
6. Cover and let rise for 1 hour (if making the quick dough version let rise for 30 minutes)
7. Refrigerate dough for 1 hour
8. Brush dough with melted butter
9. Bake at 375°F for 20 minutes

Palm leaf rolls (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting. The recipe uses half of the basic sweet dough recipe found here. Once the dough has been prepared, the following instructions are followed to produce 16 palm leaf rolls.

Ingredients:

• Melted butter
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/3 cup raisins

Instructions:

1. Make half the sweet dough recipe (found here)
2. Roll dough to 12-inches by 12-inches
3. Brush dough with melted butter
4. Mix sugar, cinnamon and raisins in a separate bowl
5. Sprinkle cinnamon mixture onto rolled dough
6. Roll dough as a jelly roll
7. Cut in 8 slices
8. Make 2 slit-cuts through each piece halfway to the other side
9. Turn each leaf on its side and spread 3 leaves apart into fan shape
10. Cover and let rise until doubled in size for about 1 hour (if using the quick dough variation let rise for 30 minutes)
11. Bake at 350°F for 35 minutes
12. Ice rolls with icing

Icing Ingredients:

• 1 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla

Icing instructions:

1. Combine all ingredients and stir until smooth
2. Drizzle onto rolls while rolls are still warm from the oven

Cinnamon twists (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting. The recipe uses the basic sweet dough recipe found here. Once the dough has been prepared, the following instructions are followed to produce 24 cinnamon twists.

Ingredients:

• Butter
• 1/2 cup sugar
• 1 tablespoon ground cinnamon

Instructions:

1. Make sweet dough recipe (found here)
2. Roll dough to 12-inches by 12-inches
3. Brush dough with butter
4. Mix sugar and cinnamon in separate bowl
5. Sprinkle 3 tablespoons of the cinnamon sugar mixture on center 1/3 of dough
6. Fold 1/3 dough over center 1/3
7. Sprinkle 3 tablespoons of the cinnamon sugar mixture
8. Fold remaining 1/3 over 2 layers
9. Cut in 1-inch strips
10. Hold end of each strip and twist in opposite directions
11. Place twists on baking sheet 1.5 inches apart from one another
12. Sprinkle top of twists with remaining cinnamon sugar mixture
13. Cover and let rise for about 1 hour (if using the quick dough variation let rise for 30 minutes)
14. Bake at 350°F for 25 minutes

Sweet dough (untested)

This typewritten recipe for sweet dough is highly versatile with several uses noted at the bottom including:

• Palm leaf rolls
• Cinnamon buns
• Cinnamon bun loaf
• Honey almond cake
• Date braided cake
• Cinnamon twists
• Rosebuds
• Doughnuts
• Pan rolls

On separate cards in the recipe box, I found the instructions for making some of the above variations—palm leaf rolls, cinnamon twists, pan rolls, and rosebuds. I have posted those recipes separately and each can be accessed by clicking the title above or below.

Ingredients:

• 1/2 cup milk
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1/4 cup shortening
• 1/2 cup warm (not hot) water
• 2 packages or cakes of Fleischmann's Yeast (active dry or compressed)*
• 2 eggs, beaten
• 5 cups sifted enriched flour

Instructions:

1. Scald milk
2. Stir in sugar, salt and shortening
3. Cool milk mixture to lukewarm
4. Put warm water in separate bowl
5. Sprinkle or crumble in yeast and stir until dissolved
6. Stir yeast mixture into lukewarm milk mixture
7. Add eggs and 3 cups of sifted enriched flour
8. Beat until smooth
9. Stir in an additional 2 cups of sifted enriched flour
10. Turn dough out on lightly floured board
11. Knead until smooth and elastic
12. Place in greased bowl
13. Brush top with soft shortening
14. Cover
15. Let rise in warm place, free from draft, until doubled in bulk (about 1 hour)**
16. Punch down and turn out on light floured board
17. Proceed according to type of rolls being made

Action Quick Dough variation:

*Use 3 packages or cakes of yeast instead of 2
**Let dough rise in bowl for about 45 minutes

Palm leaf rolls instructions here
Cinnamon twists instructions here
Pan rolls instructions here
Rosebuds instructions here

Southern biscuits (untested)

This recipe is handwritten in pencil and looks like it might be one of Grammy's daughter's handwriting (possibly Ann). Although there is a notation on the card saying "over for cinnamon variation" the card is blank on the back side.

Ingredients:

• 6 tablespoons margarine [I would use butter]
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2 cups flour
• 2/3 cup milk

Instructions:

1. Cut margarine [butter] into dry ingredients
2. Add milk until dough is almost sticky
3. Remove from bowl and knead lightly
4. [the instructions stop here]

I assume that once the dough has been kneaded, it needs to be rolled out and cut into biscuits using a biscuit cutter. The only other instructions are the oven temperature of 450°F and the baking time of 12-15 minutes.

Scallion hard roll butter spread (untested)

This handwritten recipe is in handwriting I don't recognize and is attributed to Miriam Lou (or Loi). Although the recipe is titled for rolls, it's really a recipe for how to prepare and apply a herbed butter onto rolls for serving. This recipe would be a great way to use fresh-cut herbs and scallions from a container or in-ground herb garden.

Ingredients:

• 6 hard rolls, already baked
• 1/3 cup butter
• 1 tablespoon finely chopped scallions
• 2 tablespoons finely chopped parsley
• 1/2 teaspoon crushed rosemary

Instructions:

1. Mix butter, scallions, parsley and rosemary
2. Cut 6 hard roll in half
3. Spread butter mixture onto inside of cut rolls
4. Wrap in foil
5. Heat on grill or in oven for about 10 minutes or until heated through

San Jose Muffins (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting. It looks like it may have been a recipe she got from a Betty Crocker product package or a magazine clipping since it features Betty Crocker pancake mix. With ingredients that give a nod to Southwest and/or Mexicali cuisine, I think these muffins might be a great side to a big bowl of chili.

Makes 10 muffins

Ingredients:

• 1 cup Betty Crocker pancake mix
• 1 egg
• 1 tablespoon chopped pimento pepper
• 1 tablespoon chopped green pepper
• 1-7 ounce can of whole kernel corn, well-drained (1 cup)
• 1/3 cup milk
• 1 tablespoon sugar
• 1 tablespoon oil
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin

Instructions:

1. Pre-heat oven to 400°F
2. Grease bottoms of 10 medium muffin cups
3. Measure pancake mix, egg, sugar, and oil into a bowl
4. Blend for 15 second on low speed, scraping bowl constantly
5. Beat 1/2 minute at high speed, scraping bowl frequently
6. Stir in remaining ingredients
7. Fill muffin cups 2/3 full
8. Bake for 15-20 minutes or until golden

Roll dough (untested)

This typewritten recipe is for a versatile roll dough noted as being usable for the following:

• Pan rolls
• Parker House rolls
• Bubble loaf
• Curlicues
• Fan Tans
• Crescents
• Clover leaf rolls
• Lucky Clovers
• Honey pecan rolls

There is also an "action-quick" version of the dough noted below.

Ingredients

• 3/4 cup milk
• 1/4 cup sugar
• 2 1/4 teaspoons salt
• 4 1/4 tablespoons shortening
• 3/4 cup warm (not hot) water
• 1 package or cake of yeast (active dry or compressed)*
• 4 1/2 cups of sifted enriched flour

Instructions:

1. Scald the milk, sugar, salt and shortening
2. Cool the mixture to lukewarm
3. Measure into a separate bowl the warm water
4. Sprinkled or crumble in the yeast
5. Stir until dissolved
6. Stir the yeast mixture into the lukewarm milk mixture
7. Add 2 1/4 cups of the sifted enriched flour
8. Beat until smooth
9. Stir in an additional 2 1/4 cups of the sifted enriched flour
10. Turn out on a lightly flour board
11. Knead until smooth and elastic
12. Place in greased bowl
13. Brush with shortening
14. Cover
15. Let rise in a warm place, free from draft, until doubled in bulk for about 1 hour**
16. Punch down and turn out on lightly floured board
17. Proceed according to type of rolls being made

Alternate instructions for "Action-Quick Dough" version:
*Use 2 packages of yeast instead of 1 package
**Let rise in bowl for about 40 minutes

Refrigerator Roll Dough (untested)

This typewritten recipe is for a versatile roll dough that notes it can be kept for up to a week in the refrigerator if the temp is at about 40-45F.

Ingredients:

• 3/4 cup hot water
• 1/2 cup sugar
• 1 tablespoon salt
• 3 tablespoons shortening
• 1 cup warm (not hot) water
• 2 packages or cakes of yeast (active dry or compressed)
• 1 egg, beaten
• 6 cups sifted enriched flour

Instructions:

1. Mix together hot water, sugar, salt and shortening
2. Cool to lukewarm
3. Measure into bowl the warm water
4. Sprinkle or crumble in the yeast
5. Stir until dissolved
6. Stir the yeast mixture in to the lukewarm water mixture
7. Add beaten egg and 3 cups of the sifted enriched flour
8. Beat until smooth
9. Stir in an additional 3 cups of the sifted enriched flour
10. Place dough in greased bowl
11. Brush top with soft shortening
12. Cover tightly with waxed paper or aluminum foil
13. Store in refrigerator until doubled in bulk or until needed
14. To use, punch down and cut off dough needed
15. Proceed according to type of roll

Pineapple Nut Bread (untested)

This recipe is written in Grammy's handwriting. It is dated 1955 and is attributed to "PGE School" with the note "Oven Meal". PG&E stands for Pacific Gas & Electric. They had (and still do have) a significant presence as a large landholder in Plumas County because of the hydro power plants that were built along the Feather River. I know there were (and still are) several mountain camps that were PG&E. There is still a PG&E school in Quincy. I wonder if that's where she got this recipe.

Ingredients:

• 2 eggs
• 1/3 cup sugar
• 1/3 cup fat, melted
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup chopped nuts
• 1 cup crushed pineapple

Instructions:

1. Beat eggs and sugar together
2. Stir in melted fat
3. Add sifted flour, baking powder, and salt
4. Add nuts and pineapple (do not drain the juice off the pineapple)
5. Stir just enough to combine
6. Pour into loaf pan
7. Bake at 350°F for 50 minutes 

Raisin Nut Bread (untested)

This typewritten recipe is undated and has no attribution.

Ingredients:

• 1 package active yeast
• 1/4 cup warm water
• 1 1/2 cup milk, scalded
• 1/3 cup sugar
• 1/3 cup shortening
• 1 1/2 teaspoons salt
• 4 1/4 to 4 1/2 cups sifted all-purpose flour
• 1 cup raisins
• 1/2 cup chopped walnuts

Instructions:

1. Soften yeast in warm water
2. Combine milk, sugar, shortening, and salt
3. Cool to lukewarm
4. Add about 2 cups flour and beat well
5. Add the softened yeast
6. Stir in raisins and nuts
7. Add enough of the remaining flour to make a moderately stiff dough
8. Turn out onto a lightly floured surface and knead until smooth and satiny (about 5 to 8 minutes)
9. Place in a greased bowl, turning once to grease surface of dough
10. Cover
11. Let rise in a warm place until double in bulk (about 2 hours)
12. Divide dough in half
13. Shape each half into a loaf and place in two lightly greased 9-inch by 5-inch by 3-inch loaf pans
14. Cover and let rise in a warm place until double in bulk (about 1 hour and 15 minutes)
15. Bake in moderate oven at 375°F for 25 to 30 minutes
16. Remove loaves from pans
17. While slightly warm, brush tops with confectioner's icing

Confectioner's Icing

1. Slowly add 2 tablespoons milk to 1 cup sifted confectioner's sugar
2. Stir until smooth

Pumpkin Raisin Loaves (untested)

This recipe is written in Grammy's handwriting. It is dated January 1970 and attributed to Better Homes & Gardens. It is noted as being one of their "Fast Bread Ideas".

Ingredients:

• 3/4 cup canned pumpkin
• 1/3 cup water
• 1 egg
• 1 teaspoon pumpkin pie spice
• 1-14 ounce package apple cinnamon muffin mix
• 1/2 cup raisins

Instructions:

1. Combine pumpkin, water, egg, and spice
2. Add muffin mix and raisins
3. Stir until just moistened
4. Turn into 3 greased 5.5-inch by 3-inch by 2-inch loaf pans (one 9-inch by 5-inch by 3-inch loaf pan)
5. Bake small loaves in 350°F oven for 35-40 minutes (bake large loaf for 50 minutes)
6. Turn from pan; cool on rack
7. Drizzle loaves with confections sugar icing

Confections sugar icing
Add enough milk to 2 cups sifted confectioners sugar to make it a good pouring consistency