Guymon Family Reunion 2010

Guymon Family Reunion 2010

Wednesday, January 9, 2013

Cissy's Mini White Bread

My little darling loves to cook and especially to bake bread, we have been trying lot's of different ways to make mini loaves and this recipe worked just perfectly for two tiny little loaves. I love baking with my girl, what a fun recipe.

Mini White Bread

Mini White Breads Recipe
Recipe from Taste of Home


  • 1 package (1/4 ounce) active dry yeast
  • 1 tablespoon sugar
  • 1/3 cup warm water (110° to 115°)
  • 2-1/4 to 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 teaspoons butter, melted
  • Additional melted butter


  • Combine yeast, sugar and water in a large bowl. Add 11/2 cups of flour, salt, milk and butter. Mix for 3 minutes on medium speed. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
  • Punch dough down; shape into loaves. Place in two greased 5-3/4-in. x 3-in. x 2-in. pans. Cover and let rise until doubled, about 30 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Brush tops with melted butter. Yield: 2 loaves.

Sunday, August 12, 2012

Sweet Tea

Perfect Sweet Tea
(makes 1 gallon)

Ingredients -
5 - 8 Family size Tea Bags. (or 12 regular Tea Bags) 
1 Quart (4 Cups) - Boiling Water
3 Quarts (12 cups) - Cool Water
1 1/2 - 2 (one & a half) - Cups Sugar.
1/4 teaspoon - Baking Soda

Directions -
1. Sprinkle baking soda into a pitcher
 Add Tea bags to the pitcher/baking soda,
Pour Boiling water over tea bags,
Cover and allow to steep for 15 minutes.

2. Remove and toss out Tea Bags,
Add Sugar and Stir until completely dissolved.
Add Cool Water.
Refrigerate until cold and ready to drink.

3. Serve over ice,
Take a nice long sip.

Chicken Salad by Helen Guymon

Can use canned chicken breasts or 3 baked chicken breasts.

Green Onion
Crushed Pineapple

Lemon Juice

Apple Nut Squares by Helen Guymon

  • 3 eggs
  • 1 cup vegetable oil
  • 1 3/4 cups sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups flour
  • 1 teaspoon ground cinnamon
  • 2 1/2 cups apples, peeled and dices
  • 1 cup chopped nuts

  • Preheat oven to 350 degrees. Blend together eggs, oil and sugar. Sift together soda, salt, flour and cinnamon, then stir slowly into egg mixture. Fold in apples and nuts. Pour and spread evenly into a lightly greased 9x13-inch pan. Bake for 45 to 50 minutes or until inserted toothpick comes out clean. Delicious served warm with ice cream, or at room temperature.

    Orange Salad by Helen Guymon

    2 pkg (3 oz. each) orange gelatin
    2 cups hot water
    1 cup juice drained from mandarin oranges and pineapple
    1 can (6 oz. frozen orange juice concentrate)
    1 can (1 cup) crushed pineapple, drained
    1 can (11 oz.) mandarin oranges, drained
    1 pkgs (3 3/4 oz.) lemon pie filling
    1 cup whipping cream, whipped
    Grated cheese

    Dissolve gelatin in hot water. Add juice and frozen orange juice. Stir until well blended and concentrate is melted. Add crushed pineapple and mandarin oranges. Pour into pan or casserole dish and allow to set.

    Meanwhile make lemon pie filling according to directions on package. Cool. Fold in whipped cream. Spread on set gelatin mixture. Sprinkle top with grated cheese serves 8.

    Blueberry Jello by Helen Guymon

    6 oz. pkg cherry Jello
    2 cups boiling water
    1- 15 oz. can blueberries in heavy syrup
    1- 8 oz. cream cheese
    1/2 cups sugar
    1- 8 oz. sour cream (1 cup)
    1 tsp vanilla
    1/4 cup chopped pecans

    Dissolve Jello in water and add blueberries (undrained) chill until set. Beat cream cheese and sugar. Add vanilla and sour cream.

    Add crushed pineapple to either jello mixture or cheese mixture if desired.

    Green Pineapple Set Salad by Helen Guymon

    1 pkg lime jello
    1 small brick cream cheese
    1 can crushed pineapple
    1 cup boiling water
    1 cup pineapple juice
    1/2 cup crushed nuts
    1 cup whipping cream
    maraschino cherries
    (drops of green food coloring)

    Drain pineapple for 1 cup of juice. Heat juice and dissolve jello in juice. Dissolve cream cheese in boiling water. Mix cheese and jello mixture and let set until firm. Beat the set jello mixture until fluffy with beater. Fold in whipped cream until perfectly smooth. Add pineapple, cherries, crushed nuts and return refrigerator.