Wanda's Homemade Yeasty Rolls

Ingredients

• 2 packages active dry yeast
• 2 cups milk, scalded, cooled to lukewarm, divided
• ¹/4 cup granulated sugar
• 2 teaspoons salt
• 2 eggs, beaten
• ¹/4 cup vegetable shortening or margarine
• 5 cups all-purpose flour
• Melted butter

Instructions

1. Dissolve yeast in 1/2 cup milk. Stir in remaining milk, the sugar, salt, eggs, shortening and 5 cups flour. Beat until smooth, adding more flour as needed to make the dough easy to handle.
    
2. Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled.
    
3. Shape into rolls. Dip in melted butter. Place in greased muffin cups or 3 inches apart on greased baking sheets. Let rise again, then bake at 325 degrees F for 20-30 minutes. Brush again with melted butter.

Wanda's Banana Oatmeal Cookies

     1-1/2 cups all-purpose flour
     1 cup sugar
     1 teaspoon salt
     1/2 teaspoon baking soda
     1/2 teaspoon ground cinnamon
     1/4 teaspoon ground nutmeg
     3/4 cup butter, softened
     1 egg
     1 cup mashed ripe bananas (about 2)
     1-3/4 cups quick-cooking oats
     1 cup (6 ounces) semisweet chocolate chips
     1/2 cup chopped walnuts

Directions

     In a bowl, combine the first six ingredients; beat in butter until mixture
resembles coarse crumbs. Add egg, bananas and
oats; mix well. Stir in chips and nuts.
     Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 13-15
minutes or until golden brown. Cool on wire racks. 


Yield: 4 dozen.


Sheet Pan Half Size - 12-7/8'' x 17-3/4'' Heavy Duty, 13 Gauge


Next Day Gourmet Sheet Pan Full Size - 17-3/4'' x 25-3/4'' 16 gauge


Wilton Cookie Spatula

Wanda's Homemade Blackberry Crisp

1 1/2 cups flour
3/4 cup light-brown sugar
1/2 cup (1 stick) cold unsalted butter,
   cut into small pieces
1 tsp coarse salt
2 3/4 pounds fresh blackberries (5 pints)
2 tbsp instant tapioca
3/4 cup granulated sugar
1 tbsp grated orange zest,  plus 1/4 cup orange juice
 
Preheat oven to 375 F.  In a food processor, pulse the flour, brown sugar,
butter, and salt until combined.  In a large bowl, toss together the
blackberries, tapioca, granulated sugar, and orange zest and orange juice.  Pour
the blackberry mixture into a 2 quart baking dish.  Sprinkle evenly with the
flour mixture.  Bake until the topping is golden and the juices are bubbling,
about 50 minutes.  Let cool for 20 minutes.  Serve warm or at room temperature.

Makes 8 servings


Blackberry Juice-Sweetened Fruit Spread
 




Savannah Mixes Sugar Free Southern Blackberry Mix, 25-Ounce Bottle (Pack of 4)