Soak the yeast in 1/2 cup warm water. Place the buter, sugar, and salt in a large mixing bowl. Add boiling water to the ingredients in the bowl. When the buter is dissolved, add the cold water, eggs, and yeast mixture. Stir in the flour. Lightly knead the dough on a floured surface. Place the dough in a bowl and cover with a wet towel. Form the dough into rolls as needed. Let rise for a couple of hours until doubled in size. Bake at 425 degrees for 15 to 25 minutes. Serves 30.

These are to die for! No one makes these quite like Lola Mae. So if you're ever near Idabel, Oaklahoma call first so you too can add on a few pounds! And the company is good too. Love, "Kitty"

Created and submitted by Lola Mae Bellamy Sullivan


Mom's Zucchini Muffins

	2 eggs	1 1/2 cups flour
	1/2 cup shortening	1/2 teaspoon soda
	1 cup zucchini, chopped	1/4 teaspoon baking powder
	1 teaspoon vanilla	1 1/2 teaspoon cinnamon
	1 cup sugar

Beat the eggs and add the shortening, zucchini, sugar and vanilla mixing well. Add the dry ingredients. Bake in muffin tins lined with paper cups. Bake at 350 degrees for 20 minutes. Serves 8.

Created and submitted by Ruth Ann Thompson
(her mother, Ruth Anderson)

Zucchini Bread

	3 eggs	2 cups sugar
	1 cup oil	1 teaspoon vanilla
	2 cups grated zucchini	3 cups cake flour
	2 teaspoon cinnamon	1 teaspoon salt
	1 teaspoon baking soda	1/4 teaspoon baking powder

(Note: if using regular flour instead of cake flour, remove 6 tablespoons). Beat the eggs until light and foamy. Add the sugar, oil, vanilla and zucchini mixing well. Sift together the dry ingredients and add to the first mixture. Bake in greased loaf pans for 1 hour at 350 degrees.

Created and submitted by Denise Jacobsen


Bea's Cinnamon Rolls

	2 cups lukewarm milk	1/2 cup oil
	1/2 cup sugar	7 to 7 1/2 cups flour
	2 teaspoons salt	Butter
	2 cakes yeast	1/2 cup brown sugar
	2 eggs, unbeaten	2 teaspoons cinnamon

Mix together the milk, sugar, and salt: add yeast and mix well. Stir in eggs, oil, and flour. Add flour in 2 parts. Turn onto a floured board and kneal. Let rise and divide dough in half. Roll out each half and spred with butter. Sprinkle with a mixture of brown sugar and cinnamon. Roll up and cut about 1/4 inch thick. Bake at 375 degrees for 25 to 30 minutes. Makes 36 rolls.

Created and submitted by Bertha Lee Bellamy Parkins


Debra's Banana Nut Bread

	3 to 4 ripe bananas	1 teaspoon salt
	2 cups flour	1 teaspoon baking soda
	3/4 cup sugar	2 tablespoons sooft butter
	2 eggs	2 to 4 tablespoons sour cream
	1 cup chopped nuts	1 (3 oz.) pkg. cream cheese

Creamt together the butter, sour cream, and cream cheese. Add the remaining ingredients and mix well. Can be made in a Bundt pan, large loaf pan, or in several small loaft pans. Bake at 350 degrees for 55 minutes. Serves 12.

Created and submitted by CArrie Bellamy Jacobsen


Cheese Herb Pretzel

	1 cup flour	1/2 teaspoon onion powder
	1/2 cup butter	3/4 teaspoon Italian herbs
	1 cup shredded sharp Cheddar	1/2 teraspoon garlic powder
	3 to 3 1/2 tablespoons water

Combine flour and buttle until particles are no longer distinguishable. Stir in the cheeses, garlic and onion powders and herbs. Sprinkle the water over the mixture, 1 tablespoon at a time, while tossing lightly with a fork until moistened. Gather up the dough in a ball. Divide into 2 equal pieces. if the dough is soft, chill until firm. Roll pieces of the dough with the palms of your hands on lightly floured board and place slightly apart in pretzel shapes on lightly greased cooki sheets. Bake at 425 degrees for 12 to 15 minutes. serves 8.

Created and submitted by Jean Thompson Postlethwaite


Zucchini Bread

	3 eggs	2 cups sugar
	1 cup oil	1 teaspoon vanilla
	2 cups grated zucchini	3 cups cake flour
	2 teaspoons cinnamon	1 teaspoon salt
	1 teaspoon baking soda	1/4 teaspoon baking powder

Stir together the dry ingredients. Combine the eggs, oil, zucchini, sugar and vanilla and add to the dry mixture. Bake in greased loaf pans for 1 hour at 350 degrees.

Created and submitted by Denise Jacobsen