ANN HOT ROLLS (My Dads Receet)

 1 cake yeast                                                    4 Tbsp sugar
1 cup lukewarm water                                     6 Tbsp shortening
1 cup scalded milk                                           2 tsp salt
About 6 cups flour, more or less

Yeast and water and tsp sugar. 

Scald milk add remaining sugar salt and shortening. Let rise until double, fold down, let raise again until doubled. Shape into rolls reg rise. 

Note: Not sure who wrote this. I typed it exactly as it was written. No information on cooking it. If you know about breads, it would be easy to figure out. Good luck!

RICH LOAF BREAD

 4 cups sifted flour                                                     3 tbsp shortening
3/4 cup milk                                                               1 yeast cake
2 tbsp sugar                                                                3 eggs
1 tsp salt

Sift flour before measuring. Scald milk; add sugar, salt, and shortening. Cool to lukewarm; add yeast and heated eggs. Add half the flour and beat 3 minutes. Add rest of flour, half a cup at a time and stir after each addition. Knead, shape, allow to rise until light and bake 350* ?

Recipes from the old South

PLANTATION SPOON BREAD

4 cups milk                                                              3 eggs
1 cup white cornmeal                                               1 tsp melted butter
1 tsp salt                                                                    2 tsp baking powder

Hat 2 cups milk to boiling point. Add meal, which has been sifted with the salt, slowly, stirring constantly until thick.  Remove from heat, cool to lukewarm and add slowly to well-beaten eggs. Add butter and other 2 cups milk. Sprinkle baking powder over top quickly and stir in. Pour batter into greased casserole (about 10" in diameter by 3" in depth) and bake 55 to 60 minutes in 350* oven until browned. 

Recipes from the Old South

KENTUCKY SPOON BREAD

 3/4 cup yellow corn meal                                   2 tbsp melted shortening
2 cups milk                                                          1 cup milk
1 tsp. salt                                                              3 eggs separated
1 tsp baking powder
2 tsp sugar

Add cornmeal to milk and cook in double boiler until the consistency of mush. Remove from heat and add salt, baking powder, melted shortening and 1 cup milk. Add egg yolks, lightly beaten and fold in stiffly beaten egg whites. Pour into Reynolds Wrap-lined greased 2-quart casserole. Bake in slow oven (325*) 1 hour. Serve hot with butter or margarine and lots of gravy. 

DIXIE PECAN COOKIES

2 eggs                                                             2 tsp baking powder 
1/2 cup Wesson Buttery Flavor Oil                1/2 tsp salt
1 cup dark brown sugar, firmly packed          3/4 cup chopped pecans
2 cups sifted, all-purpose flour                        Cinnamon-sugar mixture

Beat eggs well. Stir in oil, vanilla and sugar. Sift together flour, baking powder and salt: add to egg mixture. Stir in pecans. Drop by teaspoon 2 in. apart on ungreased cookie sheet. Press each cookie flat with the bottom of glass dipped in cinnamon-sugar. Bake at 400*F for 8 to 10 mins. 

Remove immediately from sheet. Makes 3 dozen.