Giese Bread

This recipe came from my Grandma Pehrson. I only remember eating it at her house once. However, it has become a family favorite. This recipe is delicious served with lasagna. It is also good on a cold winter's day served with hot, homemade soup.

1 Large Loaf French Bread
1 Stuck Butter/Margarine, Softened
2/3 Cup Mayonnaise
1 Large Onion, Finely Chopped
1 Tablespoon Lemon Juice
2 Teaspoons Prepared Mustard
2 Cloves Garlic, Crushed OR 1/4 Teaspoon Garlic Powder
1/2 Teaspoon Worcestershire Sauce
1/3 Cup Parmesan Cheese (the kind in the green can)
Paprika

Slice bread lengthwise down the center to make two half loaves. Divide the butter/margarine in half. Spread each half with a half a stick of butter. Use the whole stick. Combine mayonnaise, onion, lemon juice, mustard, garlic, and Worcestershire sauce. Spread evenly over buttered bread. Sprinkle generously with paprika. Place on a cookie sheet and bake at 350 degrees for 25-30 minutes or until toasty brown. Cut into wedges and serve hot.

Homemade Breadsticks

1 Package Yeast
1 1/2 Cups Warm Water
1 Tablespoon Malted Milk Powder
1 Tablespoon Honey
1 Teaspoon Salt
4-4 1/2 Cups Flour
Egg Wash (1 beaten egg with 1/2 teaspoon water)
Toppings: Course Salt, Parmesan Cheese, Sesame Seeds, Poppy Seeds, Basil, Oregano, Italian Seasoning, Parsley, Dill, etc.

Soften dry yeast in warm water in a large bowl. Stir in milk powder, honey and salt. Add flour gradually while mixing until dough forms a ball. Divide the dough into 12 equal pieces. (The easiest way for me to do this is to divide the dough in half. Then with one of those balls, form three equal balls. Then take each of those three balls and divde them in half again, so now you have six balls of dough. Do the same with the other ball of dough and you will have 12 equal pieces.) Roll each piece between hands and stretch until dough reaches the length of 10-12 inches. Place 6 sticks on each of two greased cookie sheets. Brush each breadstick with egg wash and sprinkle with desired topping. Allow to rise 15-20 minutes. Bake at 400 degrees for 15 minutes.

When I make this recipe, I usually make a variety of different toppings. I usually put one topping on two or three breadsticks and then another topping on two or three others. I continue this until I have a good mixture of different flavor breadsticks for everyone to choose from. Course salt and Parmesan cheese are definitely our two favorites

Surprise Muffins

1 Egg
1 Cup Milk
1/4 Cup Salad Oil
2 Cups Flour
1/4 Cup Sugar
3 Teaspoons Baking Powder
1 Teaspoon Salt
Jelly or Jam

Beat egg. Stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups only 1/2 full. Drop 1 teaspoon of jam or jelly in the center of each and add batter to fill cups to 2/3 full. Bake at 400 degrees for 20-25 minutes or until golden brown.

Brown Sugar Muffins

1/2 Cup Butter (Not Margarine)
1 Cup Brown Sugar
1 Egg
2 Cups Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Vanilla
1 Cup Milk

Combine butter, eggs and vanilla. Cream together. Add dry ingredients, alternating with milk. Fill muffin tins about 2/3 full. Bake at 375 degrees for 15 minutes.

Pull Aparts

Grease a Bundt pan. Put 22 pieces of Rhodes rolls in a circle in the pan.
Mix:
1 Package Vanilla or Butterscotch Pudding (NOT instant)
1/2 Cup Brown Sugar
2 Teaspoons Cinnamon
Sprinkle over the rolls. Melt 1 cube butter or margarine. Pour over the top of the rolls. Cover with plastic wrap. Let raise overnight. Bake at 350 degrees for 30 minutes. Tip upside down when hot to release bread.