The Krazy Kyles

¾ cup yellow cornmeal
¾ cup flour (I use white)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs or use equivalent of 2 eggs of applesauce
¼ - ½ cup milk (or soy milk, rice milk, or water) use smaller amount if adding corn
2 Tbsp sweetener (sugar, honey, etc.)
2 Tbsp olive oil (or canola)
1 cup - can corn kernels (drained)

Preheat oven to 350 degrees. Stir together cornmeal, flour, baking powder, baking soda, salt. Add egg, milk, sweetener, oil, and corn. Mix together until just mixed. Pour into muffin pan or 8-9 inch baking dish. Bake 15-20 minutes (sometimes longer if not muffins). Test with toothpick or knife. Let cool.

From Country Magazine Feb/Mar 1998
2 packages Active Dry Yeast
2 cups Warm Water
1/4 cup Oil/Shortening
1/2 cup Sugar
1 Egg
2 t. Salt
6 - 6 1/2 cups All-Purpose Flour
6 T. Butter or Margarine
3/4 cup packed Brown Sugar
1 T Cinnamon
3/4 cups Walnuts
1.5 cups Maple Syrup

In a mixing bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and enough flour to form a soft dough. Cover and refrigerate for 24 hours. Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16"x10" rectange. On each rectangle, spread 2 T butter and sprinkle with 1/4 cup brown sugar, 1 t Cinnimon and 1/4 cup walnuts. Pour syrup into the bottom of 3 greased 9" round baking pans. Sprinkle with brown sugar. Tightly roll up each rectangle, starting with the short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 25-30 minutes or until golden brown. Cool in pans for 5 minutes, invert onto a wire rack. Yield 2.5 dozen.

6 3/4 t. Active Dry Yeast
1 cup Warm Water
1 T White Sugar
Mix Well and let stand until foamy (5 minutes) to check yeast virility.

In Mixer Dump:
2 1/3 c. Warm Water
4 c. WW Flour
3/4 c. Vital Wheat Gluten
4 T. Olive Oil
1/2 c. Honey or Brown Sugar
1 T Salt
Add Yeast Mixture and mix well
If desired you may add 1 1/2 cups (total) of goodies such as raisins, walnuts, or sunflower seeds.

Now Add:
2 3/4 cups WW Flour roughly 1/2 cup at a time. Until it starts taking some time to kneed in. Knead for at least 10 minutes to work the gluten.
Place dough in plastic bowl, cover and set in a warm humid spot. Let rise 1 - 1.5 hours.
Beat down and roll into loaves, place in greased pans. Cover and let rise for 45 - 60 minutes. Remove cover and bake at 350 for approximately 40 minutes.

1 1/2 T Yeast
2 cups Warm Water
Dissolve and let stand until foamy

In bowl or mixer add:
6.5 cups White Flour
1/2 cup Sugar or Honey
1/4 cup Margarine, Oil or Butter
2 t Salt

Add flour 1/4 cup at a time until dough starts to clean sides of bowl. Let rise for at 15 minutes to 45 minutes. Roll out onto ungreased cookie sheet or pizza pan, dust with cornmeal and bake at 425 for 10 minutes. Add toppings and bake another 10 minutes.

2 T Yeast
3/4 c Warm Water
1 3/4 c Warm Cottage Cheese
4 T Sugar or Honey
2 T Grated Onion
2 T Butter
1 1/2 T Dill Weed or Seed
1 t Baking Soda
4 t Salt
2 eggs
4-5 cups flour

Soften yeast in warm water, let stand for a few minutes. Combine yeast mixture with cottage cheese, sugar, onion, butter, dill and eggs. Add flour, salt and soda to mixture (you may need 1-2 cups more flour). Kneed well until dough is moist but not too sticky. Allow to rise to double in bulk (1 hr). Punch down, knead and allow to rise again (15 min). Divide into 2 or 3 loaves or rolls. Allow to rise again in greased pans. Bake in a 350 degree oven for 20-30 minutes.