Pointe Meadow Cooking Mamas

French Bread - Karen Ricks

2 T dry yeast (6 T)
2½ c hot water (7½)
3 T sugar (½ c + 1/8 c)
1 T salt (3 T)
5 T shortening or ¼ c oil (3/4 c)
6 c unsifted flour (18 c)

In a large bowl , dissolve hot water, and yeast until yeast bubbles. Add in sugar, salt, oil. Stir in ½ of flour. Beat. Add flour. Let it Rest 10 min. Leave spoon in batter. Rise 5 on cookie sheet. Let double. Bake 350*F 35 min.

Pizza Crust - Karen Ricks

1 pkg. yeast
1 c water
1 tsp. salt
2 c flour
2 T oil

Combine yeast & water together first. Add to flour, salt & oil combination. Roll out on pizza pan, add your cheeses, etc. and bake 450* F 20 min.

Quick Dinner Rolls – Karen Ricks

2 c warm water
2 T yeast
2 tsp sugar
6 T oil
1 tsp. Salt
2/3 c sugar
5 c flour

In a small bowl combine water, sugar, & yeast. As soon as yeast bubbles, add oil, salt, & sugar. Add 2 cups of flour. Beat. Slowly add remaining flour. Knead, roll into a pizza shape. Cut like a pizza slice. Shape into crescent rolls. (Pick up the “crust” corners and flip the tip around crust)

Blueberry Muffins - Karen Ricks

½ c butter (room temp)
1 c sugar
2 eggs
1 tsp. vanilla
2 tsp. baking powder
dash of salt
2½ c blueberries
2 c flour
½ c milk
Optional: 1 T sugar
¼ tsp. nutmeg

Cream butter & sugar until fluffy. Add eggs, beat well. Add vanilla, baking powder, salt & ½ c mashed blueberries. Fold in ½ of flour & milk. Repeat w/other half. Fold in the rest of the blueberries. Stir together. Bake at 375* for 25-30 min. If the blue berries are expensive, you can use ½ c of blueberries & sprinkle after baked w/the sugar & nutmeg mix.

These recipes are compliments of Denice Bench's sister Karen.