"Life is like an onion - you peel it off one layer at a time; and sometimes you weep."

"The ability to give wise advice satisfies like a good meal!"

Contributed by Jewell Rainey

Combine and bake until done. Cooks better in muffin tins or pour thinly in large iron skillet.

Squeeze the orange and add boiling water to the juice to make 1 cup. Grind rind and grind raisins to make one cup. Place raisins and orange rind in bowl and add orange juice. Stir in soda. Add sugar, shortening and vanilla. Add beaten egg; then the flour mixture. Beat well. Add nuts. Place in greased and floured pan. Bake at 350º for 50-60 minutes.

Crumble into mixture: 1 cake compressed yeast
Stir until dissolved and add 6 Tbs. soft shortening.

Knead and shape into rolls. Let rise until double (45-60 minutes). Bake until brown (15-20 minutes) at 400º.

Mix first 4 ingredients. Mix dry ingredients and add to first mixture alternately with water. Add vanilla. Bake I hour at 350⁰. Makes 2 large or 3 small loaves.

Combine yeast and warm water. Let stand for a minute, then add sugar, soda, salt₁ buttermilk and shortening. Gradually add flour . Knead 5 minutes. Roll into balls and place In cupcake pan. Let rise 30 minutes. Bake at 400º for 10-12 minutes.

Mix yeast, water, salt, sugar, egg and half of flour. Then add melted shortening and then rest of flour. Make out into rolls. Allow one hour to rise. Let double. Make out into rolls Allow one hour to rise. Bake at 400 º 12 - 15 minutes.

Dissolve yeast in the ½ cup warm water. Cream shortening and sugar. Add beaten egg, water, salt, and yeast. Add flour and mix well. Place in refrigerator (overnight). When ready to use, pinch off as much dough as needed. Roll out and cut. Let rise in warm place for 3 hours. Bake in buttered pan at 400º oven for 12-15 minutes.

Dissolve yeast in warm milk. Blend margarine and sugar. Add beaten eggs and yeast mixture. Add salt and ½ flour. Beat until smooth. Add remaining flour and beat again until smooth. Let rise until double in bulk. Punch down and place in greased tube pan. Let rise until double in bulk again and bake at 325º for 45 minutes.

Before breakfast I put the rolled oats in a large bread bowl and pour the boiling water over them. The mixture stands there while I get breakfast. About one-half hour later it will still be warm, and this is important. It will have softened up and all the little separate oats will have blended together. Now you are ready to begin.

Step one is to soak the yeast. Pour it out of the packages on top of the lukewarm water. Let stand five minutes or so. Meanwhile you've other things to do. Add to the soaked oats the salt, honey, and butter. By now the yeast has grown and is ready. Stir and add it to the above mixture. Next add and stir in the first two cups of flour, then two more cups. The second two may be a little difficult to blend but they will gradually merge. The last two you knead in.

Leave the dough in the large bowl. Roll up sleeves. Scatter a half cup of flour on top of the dough. With the heel of your hand, press into the dough one quick firm press. Then with your fingers get a hold of dough and shift it around in the bowl, sometimes turning it over. With the heel of your hand, again press deeply into it and repeat over and over. As the flour you are working with gradually merges into the bread, add more and continue kneading until the last two cups of flour are in. This might take ten minutes or five. If the dough is still very sticky, add a little more flour.

When the flour is all worked in, shape the dough into a mound in the center of the bowl, and cover with a clean dish towel and leave for several hours. The convenient part of this bread is that one hour more or less of rising doesn't matter. I'd suggest you let the dough rise about two hours in an average warm room. No added heat from the stove is necessary.

When the dough has risen to about two times the size it was when you finished kneading and is gently lifting the covering cloth, you are ready for next step.

Cut it down with a knife; now divide and place into the two well-greased 9x5x3" bread pans; shape the dough out to the ends to entirely cover the bottom of the pans. Let the dough be fairly level and smooth on top. Cover and let it rise again. This time it comes up more quickly. In perhaps an hour or two it will rise.

Put in the oven at 325º on a rack about 4" from the bottom. Bake for 50 minutes. When you take the bread from oven, turn it out of the pans immediately and set each loaf right side up on a wire rack so air circulates beneath. Butter the crust, and when the loaves are cool, pack in plastic bag and put in the freezer.

Mix together and put into 1 loaf of King's Hawaiian Bread (It is round).

With a sharp knife cut and scoop out center to make a bowl. Put dip in just before serving. Cut extra bread in small pieces and place around bowl for dipping.

Measure warm water into bowl and sprinkle in yeast. Stir in sugar, salt, and half the flour. Beat with a spoon until smooth. Add egg and butter. Beat in remaining flour until smooth. Scrape down bowl and let rise until double. Stir down dough and spoon into 12 muffin tins ½ full. Bake at 400º about 20 minutes.

Sprinkle yeast in warm water. Mix sugar, milk, and salt. Add to yeast and water mixture. Add 2 cups flour and stir. Add eggs and oil. Beat well, add remaining 2 cups flour and beat until smooth. Let rise in bowl 1 hour. Pour in 8x15 buttered pan. Spread in pan evenly and pour melted butter on top. Sprinkle sesame seeds on top. Let rise 45 minutes. Bake 400º for 30 minutes. In a glass dish bake at 325-350º for 30 minutes.

Mix all together and bake in two 9x5 loaf pans at 350º for 60 minutes.