Easy Scratch Pizza Crust

 Ingredients:

2 to 2 1/3 cups flour

1 packet instant yeast (2 + 1/4 tsp.)

1 + 1/2 tsp. sugar

3/4 tsp. salt

1/8 - 1/4 tsp. garlic powder and dried basil leaves

2 Tbsp. olive oil

3/4 cup warm water

Directions:

Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil too.

Add olive oil and warm water and use a wooden spoon to stir well.

Gradually add another 1 cup of flour. Add any additional flour as needed, stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. It will be sticky, but still managable.

Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl with the oil. 

Lightly dust your hands with flour and form your pizza dough into a round ball. Transfer the dough to the bowl with the oil and roll it around the sides until it is coated with the oil. Cover it tightly with plastic wrap and place it somewhere warm to proof.

Allow the dough to rise for 30 minutes or until it has doubled in size. Preheat your oven to 425 degrees while you wait for the dough to rise. And prep the pizza toppings for the pizza.

After the dough has doubled in size, use your hands to gently deflate it and transfer it to a lightly floured surface. Knead the dough briefly until smooth (about 3-5 times).

Roll the dough into its shape (this should make a 12" circle) and form a crust by either pinching or tucking the edge of the pizza dough. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.

Add the pizza toppings to the pizza and bake it at 425 degrees for 13-15 minutes (or until toppings are golden brown.

Tip: To make in advance, let the dough rise covered as indicated in the recipe and then deflate it, wrap it tightly so it doesn't dry out and store in the refrigerator for up to several days. The dough can also be frozen for up to a month. 

Time to Make: 15 minutes + 30 minutes to rise + baking time

Recipe Origin: https://sugarspunrun.com/the-best-pizza-dough-recipe/

Pumpkin Chocolate Chip Muffins

Ingredients:
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
1/2 cup coconut oil, melted
1 - 15 oz. can pure pumpkin puree
1 + 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
2 cups chocolate chips (or however many you would like)

Directions:
Preheat the oven to 375 degrees. Place the sugar, brown sugar, eggs, vanilla, and pumpkin in a large bowl and blend together. Slowly add in the coconut oil and continue to blend until it is incorporated. In a medium bowl mix together the flour, baking soda, salt, cinnamon, cloves, and nutmeg, and chocolate chips. Add to the wet ingredients and mix together.

Place muffin liners in muffin tin (or grease your muffin tin) and fill each 3/4 full with batter. Put a few chocolate chips on the top of each muffin, pressing them in slightly.  Bake muffins at 375 degrees for 20-22 minutes (or until a toothpick comes out clean). Remove muffins from tin and cool completely. For mini muffins bake for about 10 minutes and then keep checking on them until they are done. These muffins freeze really well.

Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: http://lovelylittlekitchen.com/best-ever-pumpkin-muffins/

Irish Soda Bread

Ingredients:
4 to 4 + 1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
1 tsp. baking soda
4 Tbsp. butter
1 large egg, beaten
1 + 3/4 cups buttermilk

Directions:
Preheat oven to 425 degrees. Whisk together the dry ingredients. Using your fingers, work the butter into the flour mixture until it resembles course meal. Make a well into the dough, add egg and buttermilk and mix with a wooden spoon until it is too tough to stir. Flour your hands and knead the dough just until it sticks together as a rough ball (a little like shortcake dough). If the dough is too wet to do this, add a little more flour.

Transfer the dough to a lightly floured surface and continue to knead just until the flour is moistened. Shaggy is good, the more you knead the dough, the tougher the bread will be. Shape into a round loaf and score and X through the top (just up to the edges). Place loaf on a lightly greased baking sheet or cast-iron skillet and bake at 425 degrees for 35-45 minutes.  The loaf will sound hollow when it is done. Cool slightly a bit on the baking sheet and serve warm with butter and honey.

Difficulty: medium
Time to Make: about an hour (including baking time)
Recipe Origin: http://www.simplyrecipes.com/recipes/irish_soda_bread/

Applesauce Muffins

Ingredients:
1 cup butter, softened
2 cups sugar
2 eggs
1 tsp. vanilla
2 cups unsweetened applesauce
4 cups flour
2 tsp. baking soda
1 + 1/2 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 cup chopped walnuts (optional)

Directions:
Preheat the oven to 350 degrees. In a mixing bowl, cream together the butter and sugar. Add the eggs, vanilla, and applesauce and mix well. Blend in the remaining ingredients. Fill muffin tins 3/4 full with the mix and bake at 350 degrees for about 25 minutes. Cool slightly and remove from pan. Makes about 24 muffins. Suitable for freezing too.

Difficulty: Easy
Time to Make: about 30 minutes
Recipe Origin: http://www.thekitchenismyplayground.com/2015/10/family-favorite-applesauce-muffins.html

Divine Breadsticks

Ingredients:
1 + 1/2 cups warm water
1 Tbsp. quick rise yeast
2 Tbsp. sugar
3 + 1/2 cups flour
1/2 tsp. salt
3 Tbsp. melted butter (for the pan)
2 Tbsp. melted butter (for the top of the breadsticks)
herbs/seasonings (any you wish to use for flavor)

Directions:
Place all ingredients (except the melted butter) in the above order in a large mixer with a dough hook. Mix on a low speed for about 3 minutes. Dough should look well blended. Scrape the sides of your bowl if necessary to make sure all the flour gets blended. Let dough rest for 10 minutes.

While dough is resting, add the melted butter to a 11x17 baking dish and spread it around to evenly coat the bottom and halfway up the sides of the pan. After the 10 minutes are over, roll out your bread dough on a floured surface to 1/4-1/2 in thick. Cut with a pizza cutter once down the middle of it lengthwise. Then cut into the breadstick about 1-1.5 inches wide. Once cut, lift each breadstick up and twist it around a few times. Place it in the baking dish and repeat with the other breadsticks laying them about 1/2 inch apart. Brush each breadstick with melted butter and sprinkle with garlic salt, basil, parsley, parmesan, and/or any other herbs or seasonings you may want to use. Cover pan with plastic wrap and let the breadsticks rise for 30 minutes.

While the breadsticks are rising, preheat your oven to 375 degrees. Then bake your breadsticks for 15-20 minutes (until they look golden brown on the top).

Tip: You can also make really good cinnamon sticks with this recipe. Once you get your bread dough rolled out brush the dough with a good layer of melted butter. Then sprinkle cinnamon and sugar all over the top. Continue cutting and twisting the bread dough as described above. I like to lightly spread melted butter on the tops of the twisted breadsticks before letting them rise. Make a simple frosting glaze (2 cups powdered sugar, 3 tbsp. butter, 1 tsp. vanilla, 2 - 4 Tbsp. milk (depending on the thickness you are going for)) and drizzle the glaze over slightly cooled breadsticks.

Time to Make: about 1 hour
Difficulty: medium
Recipe Origin: www.melskitchencafe.com/divine-breadsticks-2/

Chocolate Zucchini Bread

Ingredients:
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2 cups sugar
1 T. vanilla
2 cups zucchini, grated

2 + 1/2 cups flour
1/2 cup baking cocoa
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. baking powder
1 + 1/3 cups chocolate chips (plus a few to sprinkle on the top of the loaf before baking)

Directions:
Preheat oven to 350 degrees. In a mixing bowl, beat eggs, oil, sugar, and vanilla. Stir in zucchini. Combine dry ingredients with chocolate chips and add to zucchini mixture. Mix well. Pour into two greased bread pans and bake at 350 degrees for 50-60 minutes or until an inserted knife comes out clean. Makes 2 loaves.

Time to Make: about 20 minutes prep + 90 minutes for cooking and cooling
Difficulty: Easy
Recipe Origin: www.food.com

Brown Sugar Muffins

Ingredients:
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup milk

Bake at 375 degrees for 10-15 minutes.

Difficulty: Easy
Time to make: about 20 minutes
Recipe Origin: Mom

Bread Machine Rolls

Ingredients:
1 tsp salt
4 T. sugar
1 egg
1 cup milk
4 T. butter (or margarine)
3 cups bread flour (good flour like the turkey flour from Lehi Mills)
1 heaping tsp. yeast (I use quick rise)

Directions:
Put loaf container in bread machine and put on the kneading attachment. Add salt, sugar, and egg to the container. In a small bowl microwave the milk and butter for 1 minute. (The milk will be hot and the butter soft, but not melted.) Carefully pour the milk into the container. Add the flour and spread it around to cover the liquid ingredients. Then add the yeast. Set bread machine for 1st rise cycle only. (In my bread machine there is a dough setting - #7. Set it to that and let it knead. Watch it after  few minutes to make sure all the ingredients are kneading properly and not getting stuck in the corner. If they are stuck, use a bread knife to scrape them off into the middle of the container so they can be kneaded as well.

Once the bread cycle is done, dump the dough out onto the counter and divide it into 16 balls. Place the rolled balls into a greased 9x13 pan. Cover the pan with plastic wrap and let the rolls rise until they have doubled in size (about 2 hours). Bake at 350 degrees for 15-17 minutes (until the rolls are golden brown over most of the top surfaces).

Remove rolls from pan and let them cool on top of a cooling rack or clean towel.

*This dough can also be used to make cinnamon rolls. Simply follow the same directions for the rolls until the dough is done in the bread maker. Roll out the dough into a rectangle and spread with cinnamon & sugar filling:

1/2 cup softened butter
2/3 cup brown sugar
2 tsp. cinnamon

Roll up dough and cut into slices. Let rise for 90 minutes (or until doubled in size) and then bake at 350 degrees for 16 minutes. Frost while warm.

Difficulty: Easy
Time to Make: about 3 + 1/2 hours
Recipe Origin: Annette Gardner (although I don't know where she got it)

German Scones

Ingredients:
2 packages dry yeast
1/2 cup warm water
1 Tbsp. sugar
1/2 cup sugar
1 cup boiling water
1/2 cup butter
2 tsp. salt
3 eggs, beaten
4 + 1/2 cups flour

Directions:
In a small bowl, dissolve the yeast in the 1/2 cup warm water. Add the 1 T. sugar and set aside. In a large bowl add the 1/2 cup sugar, boiling water, butter, and salt. Stir till blended then add the eggs and mix well. Then add the yeast mixture and 2 cups of flour. Beat with a mixer until smooth. Add the remaining 2 + 1/2 cups of flour and mix by hand until blended. Let rise for 1 hour.

After 1 hour place the dough in the refrigerator until it is chilled. Once chilled, roll out dough on a lightly floured surface until it is thin (about 1/4 inch). Cut dough into 3-inch squares and fry in hot oil. Serve warm with honey or cinnamon butter.

Tip: Once the dough is cut into squares you can freeze them to use for the future. Just unthaw the dough at room temperature until it is completely thawed and then fry it in hot oil.

Time to Make: about 3 hours from start to finish
Difficulty: Medium
Recipe Origin: online somewhere

Easy Cinnamon Buns

Ingredients:
2 tubes of Pillsbury Rolls
1/4 cup of melted butter (more if needed)
1 cup sugar
1 Tbsp. cinnamon

Directions:
Preheat oven to 350 degrees. In a small bowl melt the butter in the microwave. Combine the sugar and cinnamon in another small bowl and stir till blended. Coat each roll first in the melted butter and then in the cinnamon and sugar mixture. Stand the rolls up in a bread ban (or bundt pan) so that they are stacked together and wont fall over.  Bake at 350 degrees for about 20-25 minutes, or until the rolls can be pulled apart and aren't gooey in the middle.

Time to Make: about 30 minutes
Difficulty: Easy
Recipe Origin: Mom

Sour Cream Buns

Ingredients:
1 package active dry yeast
1/4 cup warm water (105°F to 115° F)
1 8-ounce carton dairy sour cream
3 T. granulated sugar
2 T. shortening
1 tsp. salt
1/8 tsp. baking soda
1 egg, slightly beaten
3 to 3 + 1/4 cups all-purpose flour

Cinnamon Spread:
2 T. butter, nearly melted
1/3 cup packed brown sugar
1 tsp. ground cinnamon

Icing:
1 - 2 cups powdered sugar
3 - 4 T. milk
1/3 cup butter
1 tsp. vanilla


Directions:
In a large bowl dissolve yeast in warm water. In a small saucepan combine sour cream, granulated sugar, shortening, and salt. Heat and stir over medium-low heat until warm (105°F to 115°F) and shortening is melted. Stir in baking soda. Stir sour cream mixture and egg into yeast. Stir in as much of the flour as you can with a wooden spoon. Turn dough out onto a lightly floured surface; knead in enough of the remaining flour to make a moderately soft dough ( 3 to 5 minutes total). Cover and let rest for 5 minutes.

Grease a large baking pan. Combine the ingredients for the cinnamon spread until well mixed. On a lightly floured surface roll dough into an 18x12-inch rectangle; Spread dough with cinnamon spread up to the edges. Roll up, starting from long side; seal seam. Slice into twelve 1-1/2-inch-wide pieces. Place each bun, cut side down, into the baking pan (OR in a prepared, greased, muffin cup). Cover and let rise in a warm place until 1/4 to 1/2 inch above tops of cups (45 minutes).

Preheat oven to 400°F. Bake buns in the preheated oven about 15 minutes or until golden brown. Remove from pans. Combine ingredients for the icing and spread a little over the rolls while still warm. Serve warm.

Tip: If you use a baking pan to bake the rolls, pack the rolls a little so that they will bake touching each other. This will make them better.

Time to Make: about 90 minutes
Difficutly: Easy
Recipe Origin: Better Homes and Gardens

Sugar Top Muffins

Ingredients:
1 cup flour
1 cup quick oats
3/4 cup brown sugar
3/4 tsp. baking soda
3/4 tsp. baking powder
1 egg, beaten
3/4 cup milk
1/3 cup vegetable oil
1 cup chopped walnuts (optional)
cinnamon + sugar (for sprinkling the muffins)

Directions:
Preheat oven to 375 degrees. Combine the flour, oats, brown sugar, soda, and baking powder in a medium bowl and stir till well blended. Add the beaten egg, milk, and vegetable oil and stir till just blended. Add the walnuts and stir till mixed. Pour batter into a greased (or lined) muffin tin and sprinkle each muffin with cinnamon and sugar. Bake for 18 - 20 minutes.

Difficulty: Easy
Time to make: about 30 minutes
Recipe Origin: Mom's cookbook

Buttermilk Cornbread

Ingredients:
1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup flour
1/2 tsp. salt

Directions:
Preheat the oven to 375 degrees. Grease an 8x8 pan and set aside. In a large skillet, melt the butter over low/med heat. Once melted, remove the pan from heat and stir in the sugar. Quickly add the eggs and beat till well blended (quickly so they don't cook). Combine the buttermilk and the baking soda in a large cup and add to the other ingredients. Stir till smooth. Stir in the cornmeal, flour, and salt until well blended (leaving a few lumps). Pour batter into the prepared pan. Bake at 375 degrees for 30-40 minutes (until a toothpick comes out clean).

Difficulty: Medium
Time to Make: about 15 minutes prep plus 40 minutes cook time
Recipe Origin: allrecipes.com (by Bethany Weathersby)

Crepes

Ingredients:
1 cup flour
2 tsp. sugar
2 large eggs
1 + 1/2 cups milk
2 Tbsp. butter, melted

Directions:
In a medium bowl, combine all the ingredients and stir till smooth. Let batter sit for a few minutes to let the air bubbles rise. Meanwhile, heat a small skillet or crepe pan with some melted butter. Drop 3-4 Tbsp. of batter onto the hot pan. Tilt the pan to spread the batter out evenly in a circle. Cook batter until small bubbles appear on the top of the crepe. Check that the crepe is lightly browned underneath by lifting the edge with a knife. Once it is browned, flip the crepe to the other side and brown lightly. Cool crepes and serve with fruit, sour cream, and powdered sugar.

Tips: Loosed the crepe from the pan before trying to flip it over for a better flip. Also, spread the pan with melted butter after each crepe has cooked to keep the next crepe from sticking to the pan. You can store cooked crepes for up to 3 days in a refrigerator or 1 month frozen.

Difficulty: Medium
Time to Make: about 30 minutes
Recipe Origin: online somewhere

Pumpkin Chocolate Chip Bread

Ingredients:

2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour (again, don't scoop)
2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 tsp. baking soda
1 + 1/2 tsp. baking powder
1 tsp. salt
1/2 cup brown sugar
1 + 1/2 cups white sugar
6 ounce container vanilla yogurt (3/4 cup)
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 tsp. vanilla extract
1 + 1/3 cups chocolate chips (plus a few extra to sprinkle on the top)

Directions:

Preheat oven to 350 degrees. Spray two 9x5 loaf pans with nonstick spray and set aside. Mix together dry ingredients using a whisk so that all the clumps are broken up. Then mix together the wet ingredients in a separate bowl and stir till smooth. Combine the wet and dry ingredients and add chocolate chips. Tip: If you toss the chocolate chips in 1-2 Tbsp. of flour before you add them to the batter, they won't sink to the bottom of the loaf while baking.  Mix batter until its blended. Pour batter into 2 greased bread pans and bake at 350 degrees for about 50 minutes (until a toothpick comes out clean). Cool slightly in pan for 10 minutes. Run a knife around the edges and remove bread from the pans. Cool completely and store in ziploc bag. Bread also freezes well.

Makes 2 loaves.

Difficulty: Easy

Time to Make: about 20 minutes plus 50 minutes baking time.

Recipe Origin: http://www.ourbestbites.com/2012/10/chocolate-chip-pumpkin-bread/

Homemade Pizza

Pizza Crust Ingredients:

1 Tbsp. dry yeast

1 cup water, lukewarm

2 to 2 + 1/2 cups flour

1 + 1/2 Tbsp. sugar

1/2 tsp. salt

1 + 1/2 Tbsp. shortening

Pizza Sauce Ingredients:

1 (15 ounce) can tomato sauce
2  (6 ounce) cans tomato paste
2 tsp. dried oregano
2 tsp. dried basil
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground sweet paprika
2 tsp. sugar
1/2 tsp. salt
4 Tbsp. olive oil
2 tsp. white vinegar
black pepper, to taste
1 tsp. worcestershire sauce

Directions for Pizza Sauce:

Combine all ingredients in a medium bowl.  Stir till well blended and spread on pizza crust.

Directions for Pizza Crust:

Preheat oven to 350 degrees. Dissolve yeast in the lukewarm water and set aside. Combine flour, sugar, salt, and shortening and stir with a fork till well blended. Stir in the yeast and water mixture until dough is soft and sticky. Divide dough into 2 balls. Roll out each ball on a greased pizza pan or baking sheet. Bake at 350 degrees for about 12 minutes and then remove from the oven. Cover dough with pizza sauce and toppings and bake for another 12 minutes (or until cheese is melted and the bottom of the crust is not doughy).

Possible Pizza Toppings:

pineapple, crushed or chunked

olives, sliced

sausage or hamburger, cooked

pepperoni

green peppers, diced

onions, diced

red peppers, diced

mushrooms, sliced

canadian bacon

Difficulty: Easy

Time to Make: about 30 minutes

Crust Recipe Origin: Crust - Mom
Sauce Recipe Origin: http://www.bestrecipesevar.com/old-school-pizza-sauce/

Cream Puffs

Ingredients:

1 cup water

1/2 cup butter or margarine

1 cup flour

4 eggs

Directions:

Preheat oven to 400 degrees. In a 2.5 quart saucepan heat the water and butter (or margarine) until its a rolling boil. Once boiling, stir in flour. Reduce heat and stir mixture vigorously until it forms a ball. Cool mixture slightly and beat in eggs.

Drop mixture onto a greased cookie sheet and bake at 400 degrees for 20-25 minutes (until they are puffed and golden). Cool puffs away from drafts for about 30 minutes. Store in airtight containers or ziploc bags.

Tips: If you break all your eggs into a small bowl you can gradually add small spoonfuls of the hot dough to the eggs and mix them to gradually heat the eggs. This will prevent you from cooking the eggs when you add them to the rest of the dough.

Difficulty: Medium

Time to Make: about 45 minutes

Recipe Origin: Betty Crocker

Zucchini Bread

Ingredients:

3 cups flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

3 tsp. ground cinnamon

3 eggs

1/2 cup vegetable oil
1/2 cup applesauce

1 + 1/2 cups white sugar
3/4 cups brown sugar

3 tsp. vanilla extract

2 cups grated zucchini (about 2 medium zucchinis - but still measure)

1 cup chopped walnuts (optional)

Directions:

Grease and flour 2 bread pans. (Especially the bottom because the bread will stick.) Preheat oven to 325 degrees.

Sift together dry ingredients and cream together wet ingredients. Add wet ingredients to dry ingredients and mix well. Pour batter into the 2 prepared bread pans.

Bake for 45 to 60 minutes (until a knife comes out clean). Cool in pan on rack for 20 minutes. Remove bread from pan and cool completely.

Difficulty: Easy

Time to make: 30 minutes preparation, 60 minutes cooking, 30 minutes cooling

Recipe Origin: allrecipes.com

Cinnamon Rolls (Mom's Recipe)

Ingredients:
1 small pkg quick rise yeast (2 + 1/4 tsp.)
1/4 cup warm water
1 cup hot milk
2 Tbsp. shortening
2 Tbsp. sugar
1/4 cup flour
1/2 tsp. salt
1 egg
3 + 1/4 cups flour

Cinnamon Spread:
1 cup sugar
1/2 cup butter, melted
3 tsp. cinnamon

Glaze:
1 cup powdered sugar
2 Tbsp. butter
1 tsp. vanilla extract
milk (enough to make a runny frosting)

Directions:
In a small bowl combine the yeast and 1/4 cup of warm water. Set aside. In a large bowl, combine the hot milk and shortening. Stir until the shortening is fully melted. Add the salt, sugar, and 1/4 cup of flour. Stir till smooth. When the mixture is cool enough, add the yeast and the egg. Stir again till mixed. Add the 3 + 1/4 cups flour. Stir just enough to make it blended. Knead it lightly. Let dough rise for an hour and a half.

After dough has risen, roll it out into a rectangle on a floured surface. In a small pan melt the butter for the cinnamon spread and stir in the sugar and cinnamon. Spread the cinnamon and sugar mixture over the rolled out dough. Roll up the dough and cut it into rolls. Place the rolls on a greased baking sheet. Cover them with plastic wrap (sprayed with non-stick spray) and let them rise another 30 minutes. Preheat your oven to 350 degrees. After the rolls have risen 30 minutes, bake them at 350 degrees for 20 minutes (until light brown on top). While the rolls are warm, frost them with the glaze and serve warm.

Difficulty: Medium
Time to Make: about 3 hours
Recipe Origin: Mom

Banana Bread

Preheat oven to 350 degrees.

In a large bowl mix: (leave batter slightly lumpy)

1/2 cup butter or margarine, softened

1 cup sugar

2 eggs

2 mashed bananas

Then add:

2 cups flour

1 tsp. baking soda

1/2 cup nuts (optional)

Pour batter in a greased bread pan and bake at 350 degrees for 1 hour. For muffins, pour batter into muffin pan lined with cupcake liners and bake for 20-25 minutes (until a toothpick comes out clean).

Makes 1 loaf or 15 muffins.

Difficulty: Easy

Time to make: 15 minutes or prep plus 20 minutes cook time (for muffins) or 1 hour (for bread).

Recipe Origin: Mom