Janet's French Bread

2 pkg. (or 2 tablespoons) dry yeast
1/2 cup warm water
2 cups hot water
3 tablespoons sugar
5 tablespoons cooking oil or shortening
6 cups flour (unsifted)
1 tablespoon salt

Dissolve yeast in warm water. Combine hot water, sugar, shortening or oil, salt, and half the flour. Add yeast. Beat well. Stir in remaining ingredients. Mix until stirred. Leave spoon in batter and let rest for 10 minutes. Repeat 5 times and turn onto floured surface. Divide into two loaves. Roll each into a 7x12 inch rectangle and then roll as a jelly roll beginning with long edge. Place on greased cookie sheet with seam side down. Slash 3 times with sharp knife. Brush with egg if desired. Let rise under damp towel for 30 minutes. Bake at 400 degrees for 35 minutes.

Grandma Christensen's Blueberry Muffins

2-1/2 cups sifted flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 egg yolks, slightly beaten
1/2 cup cooking oil
1 cup milk
2 egg whites, stiffly beaten
1 cup fresh or frozen blueberries

Sift flour once, measure, add baking powder, sugar, and salt and sift again. Combine egg yolk, and milk, then add oil. Add to flour mixture. Mix only enough to dampen flour. Fold in egg whites and blueberries. Bake in greased or paper lined muffin pans in hot oven at 425 degrees for 25 minutes, or until done. Makes 12 large muffins.

Mom's Homemade Buttermilk Pancakes

1 cup sifted flour
1 teaspoon baking powder
1/6 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar (can put Jello powder in place of sugar to flavor or add color)
1 egg, well beaten (or 1 tablespoon dry egg powder)
1 cup buttermilk (or milk plus 1 tablespoon lemon juice to make 1 cup buttermilk)
1/6 cup cooking oil

Mix dry ingredients, set aside. Blend wet ingredients, add to dry mixture. Mix with wisk until moistened. Cook on hot griddle at 350 degrees until surface bubbles pop. Turn over and cook for one or two more minutes. Serve warm. Makes one dozen small pancakes.