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Breads, Rolls, and Muffins

Yeast Breads
Butter Horns 1
Butter Horns 2
Cinnamon Crumb Coffee Cake
Double Butterscotch Crescents
Idaho Spudnuts
Knee Caps
Mom's Quick Raised Donuts
Parker House Rolls
Quickie Stickie Rolls
Raised Doughnuts
Sweet Roll Dough

Quick Breads
Applesauce Loaf
Banana Bread
Banana Nut Bread
Cherry Muffins
Cinnamon Rhubarb Muffins
French Bread
German Apple Pancakes
Irish Soda Bread
Lemon Poppy Seed Bread
Monkey Bread
Poppy Seed Bread
Potato Drop Biscuits
Pumpkin-Apple Streusel Muffins
Quick Carrot Bread
Raisin Bread
Rhubarb Muffins
Rolls in Bundt Pan
Swiss-Onion Bread Ring


Butter Horns 1
Verna Bahr

Cream together:
1/2 cup butter
1/2 cup margarine or lard
1/2 cup white sugar
Add:
3 eggs, beaten
1 cup warm milk
2 cakes compressed yeast
Dash nutmeg
Grated rind of lemon
4 1/2 cups flour

Let rise. Divide into 9 or 10 parts, roll about the size of a 9 inch plate. Spread with melted butter. Cut like pie into fourths. Roll from wide side to center. Let rise. Bake in a 375 degree oven until brown. Then frost with streusel topping

Topping:
1 cup sugar
1/2 cup flour
1/4 cup margarine

Blend into a crumbly topping.



Butter Horns 2
Laura Wudtke

1/2 cup sugar
1/2 lb. butter
1 tsp. salt
1 oz. compressed yeast
2 eggs
4 1/2 cups flour
1 cup milk

Dissolve yeast in 1/4 cup warm water. Sift dry ingredients, add shortening and mix like pie crust. Add beaten eggs and yeast mixture. Let stand in cool place overnight.

Next morning, roll out and cut like pie crust. Brush each triangle with butter. Beginning at the large end, roll each piece up toward small end and shape like a horn. Put on buttered pans, let rise until double in bulk. Bake in a moderate oven at 350° for 20 minutes.

Frost with powdered sugar frosting and sprinkled with chopped nuts.


Cinnamon Crumb Coffee Cake
Evelyn Homan

1/2 cup milk
1/2 cup sugar
1 1/2 teaspoon salt
1/4 cup shortening
1/2 cup warm water
2 pkgs. dry yeast
2 eggs, beaten
4 1/2 cups unsifted flour

Topping:
1 cup unsifted flour
1/2 cup sugar
1/2 cup shortening
2 tsp. cinnamon

Scald milk: stir in sugar, salt, and shortening. Cool to lukewarm. Measure warm water into a large bowl. Sprinkle in yeast, stir until dissolved. Stir in lukewarm milk mixture, beaten eggs, and half of the flour; beat until smooth. Stir in remaining flour to make a slightly stiff dough.

Turn dough out on a lightly floured board. Knead until smooth and elastic, about 8 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled in bulk. Punch down, turn out on a lightly floured board. Divide dough in half. Put into 2 greased 9 inch pans. Mix the topping ingredients until crumbly. Sprinkle over the top of the dough. Cover and let rise in a warm place until doubled in bulk. Bake in a 375 degree oven for about 35 minutes. Drizzle top with confectioners' sugar frosting.


Double Butterscotch Crescents
Kathy Voelz

1 pkg. dry or 1 cake compressed yeast
1/4 cup warm water
1 sm. pkg. butterscotch pudding
1 1/2 cup evaporated milk
1/2 cup butter
2 eggs
2 tsp. salt
4 1/2 to 5 cups flour

Filling:
1/4 cup melted butter
2/3 cup chopped coconut
2/3 cup packed brown sugar
1/3 cup chopped pecans
2 tbsp. flour

Glaze:
1/4 cup brown sugar
2 tbsp. evaporated milk
2 tbsp. butter
1 cup sifted powdered sugar

Soften yeast in warm water. Cook pudding with evaporated milk. When thickened, remove from heat and add butter. Cool to lukewarm. Blend in eggs, salt, and yeast. Gradually add flour to form stiff dough, beating well after each addition. Cover and let rise until light and doubled in bulk (about 1 to 1 1/2 hours). Divide dough into thirds. Roll out each third in to 12 to 15 inch circles. Cut into 12 wedges. Place 1 tsp. of filling on each and roll up starting with the wide end. Place point side down on greased cookie sheet, curving to crescent shape. Let rise until light (about 1 hour). Bake at 375° for 12 to 15 minutes. Frost while warm.


Idaho Sputnuts (doughnuts)
Ruth Van Pay

1 lb. potatoes, peeled and quartered
2 (1/4 oz.) pkgs. active dry yeast
1 1/2 cup warm milk (110° to 115°)
1/2 cup vegetable oil
1/2 cup sugar
2 eggs
1 tsp. salt
7 1/2 cups all-purpose flour
Oil (for deep frying)

Glaze:
4 cups confectioners' sugar
1/3 cup water
1 tsp. vanilla

Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooling liquid; cool to 110° to 115°. Discard remaining cooking liquid. Mash potatoes without milk or butter. In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs, and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2 inch thickness. Cut with a floured 3 inch doughnut cutter. In an electric skillet or deep-fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown.

For glaze: Combine confectioners' sugar, water, and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire rack. (Are also good rolled in granulated sugar.)



Knee Caps
Ruby Ste. Marie

3 1/2 cups flour
1/4 cup sugar
1/2 cup milk mixed with 1/2 cup water
1 tsp. salt
1 tbsp. fast acting yeast
1/4 cup butter (melted)
2 tbsp. canola oil
Powdered sugar
Cool Whip (or whipped cream)

Mix in bread maker or by hand. Put dough in plastic bag in refrigerator. When cold, make small ball-sized pieces, flatten with hand, and cover with a towel until they are at room temperature. Heat oil to deep fry to 325°. Make dent with thumb in center of each kneecap. Fry with dent side down first. Turn over when brown. Remove and place, one at a time, in a bag of powdered sugar. Fill indent with whipped cream or Cool Whip.



Mom's Quick Raised Donuts
In Memory of Shirley Schreiber

4 cups flour
3 tbsp. sugar
1 tsp. salt
1/2 cup butter
1 cup warm milk
2 pkgs. dry yeast
2 eggs, beaten

Mix first 4 ingredients like pie crust. Add the milk mixed with yeast and beaten eggs. Beat well. Put on board and cut out doughnuts. Cover with a towel and let rise (approximately 1 1/2 to 2 hours). Deep fry in oil.



Parker House Rolls
Irene Mayer

1 cake compressed yeast
6 tbsp. sugar
1 3/4 tsp. salt
1/4 cup melted shortening
3/4 cup lukewarm water
3/4 cup milk scalded and cooled
5 to 5 1/4 cups flour

Soften yeast in cooled milk. Add salt, shortening, sugar, and water. Add flour, a little at a time, and beat thoroughly after each addition. Turn onto lightly floured board and knead until smooth. Cover with a warm, damp cloth. Let rise until double in bulk. Roll to 1/3 inch thickness. Cut in rounds, 2 inches in diameter. Crease middle of each with dull edge of knife. Brush half lightly with butter or margarine. Fold over, pressing together with palm of your hand. Place close together in rows on well-greased baking sheet. Cover and let rise until triple. Bake in hot oven (450°) for 15 to 18 minutes. Yields about 24 rolls. May also be shaped into cloverleaf rolls by making 3 walnut-sized little buns (putting 3 each) into well-greased muffin tins.



Quickie Stickie Rolls
Irene Mayer

3 1/4 cups flour
2 pkgs. instant blend dry yeast
3/4 cup milk
1/2 cup water
1/4 cup butter
1/4 cup sugar
1 tsp. salt
1 egg

Topping:
3/4 cup butter or margarine
1 cup firmly packed brown sugar
3/4 cup finely chopped nuts
1 tsp. cinnamon
1 tablespoon light corn syrup
1 tbsp. water

Measure 1 1/2 cups of the flour into large mixer bowl. Add yeast and blend. Measure milk, water, butter, sugar, and salt into a saucepan and beat until warm (about 120° to 130°). Pour into flour and yeast mixture. Add egg. Beat for 1 to 2 minutes at low speed, scraping bowl constantly. Beat for 3 minutes at high speed. Stop mixer. Gradually add the rest of the flour, mixing well. Scrape down batter from sides of the bowl. Cover, let rise in warm place until doubled (approximately 30 minutes).

Prepare topping and grease muffin pans. When batter is ready, drop by tablespoon into prepared muffin cups, filling no more than halfway. Tap pans on table to settle batter. Cover. Let rise until batter reaches top of cups (about 30 minutes). Bake for 12 to 15 minutes or until golden brown in a preheated 375° oven. Let cool for 1 minute, then invert pan onto wire rack covered with wax paper. Makes about 24 to 30 rolls.



Raised Doughnuts
Irene Mayer

3/4 cup sugar
1/2 cup butter or other shortening
1 pt. milk (2 cups)
1 tsp. salt
2 cakes compressed yeast
3 eggs
5 cups flour

Mix sugar and butter thoroughly. Boil the milk. (Put a little of the sugar and flour into a cup with part of the milk when it is lukewarm.) Crumble all of the yeast into the cup. Let stand until it works up good.

When milk starts to boil, pour into the sugar and butter mixture, add 1 level teaspoon of slat. Add the yeast when ready. Add 3 cups of flour and beat well. Add beaten eggs. Mix and beat. Add last 2 cups of flour, one at a time, and beat. Cover and let rise. Roll out and cut with doughnut cutter or cut into strips and make small long johns. Let rise and fry in deep fat at about 360° or test with one doughnut. (If it goes down and stays down, not hot enough.) Turn doughnuts only once.

To glaze doughnuts, make a thin powdered icing and dip warm doughnuts in. May also be sugared or frosted.

Coffee cake may be made from this dough, but use 4 cups of flour instead of 5 and put it in tins after it rises up once. Then let it rise again. May top with streusel.

Streusel:
1 cup sifted flour
1 cup sugar
1/2 tsp. salt
1/4 lb. butter

Blend with pastry blender. Can keep this mixture in refrigerator for weeks or may top it with a sugar and cinnamon mixture.



Sweet Roll Dough
Viola Muck

1/2 cup warm water (110° to 115°)
2 pkgs. active dry yeast
1 1/2 cup lukewarm milk
1/2 cup sugar
2 tsp. salt
2 eggs
1/2 cup shortening
Half of 7 to 7 1/2 cups sifted flour

Measure water into mixing bowl and stir in yeast to dissolve. Stir in the rest of the ingredients and mix with spoon until smooth. Add enough remaining flour to handle easily, mix with hand. Turn onto lightly floured board; knead until smooth and elastic, about 5 minutes. Round up in greased bowl, greased side up. Cover with damp cloth. Let rise in warm place (85°) until double. Takes about 1 1/2 hours. Punch down; let rise again until almost double (about 30 minutes). Divid dough for desired rolls or coffee cake. This will make 1 large coffee cake or 2 dozen rolls.

Butterscotch Rolls:
Roll dough into oblong 15 x 9 inch, spread with 2 tablespoons softened butter and sprinkle with 1/2 cup sugar and 2 teaspoons cinnamon (mixed). Roll up tightly beginning at wide side. Seal well by pinching edges of roll together. Cut roll into 1 inch slices. Place the pieces in a 13 x 9 inch pan that has 1/3 cup melted butter, 1/2 cup brown sugar, 1 tablespoon corn syrup or water mixed together and add 1/2 cup pecan halves. Cover and let rise until double in bulk (about 35 minutes). Bake at 375° for 35 minutes. Immediately turn pan upside down on a large tray. Let pan stay over rolls a minute so butterscotch runs down over them.



Applesauce Loaf
Midge Olson

1/2 cup shortening
1 cup sugar
2 eggs
1 3/4 cups sifted flour
1/2 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 cup sweetened applesauce
1/2 cup chopped nuts

Stir shortening to soften, gradually add sugar; creaming until light. Add eggs, beat until light and fluffy. Sift together dry ingredients, add to creamed mixture alternate with applesauce, beating after each addition. Stir in nuts. Pour into greased loaf pan. Bake at 350° for 1 hour. Cool in pan for 10 minutes. Remove and top with sugar glaze. (Combine 1/2 cup sifted confectioners' sugar and 1 tablespoon water.)



Banana Bread
Delores Jungerberg

1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/2 cup sour cream
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt

Beat together sugar and oil; add eggs, bananas, sour cream, and vanilla. Blend well. Lightly spoon flour into measuring cup and level off. Add baking soda and salt. Add to banana mixture, stirring lightly until dry ingredients are moistened. Pour into greased and floured 9 x 5 inch loaf pan. Bake at 350° for 50 to 60 minutes. Cool for 5 minutes and remove from pan.



Banana Nut Bread
Bobbi Jo Wnuk

1/2 cup butter or margarine
1 cup sugar
1/2 cup brown sugar
2 eggs, beaten
2 medium bananas, mashed
1 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/2 cup nuts

Cream butter and sugars until fluffy. Stir in beaten eggs, bananas, and vanilla. Sift together rest of dry ingredients and blend into banana mixture. Beat until very smooth; add nuts. Pour into greased and floured loaf pan. Bake at 350° for 60 minutes.



Cherry Muffins
Beatie Naumann

2 cups flour
1 cup sugar
2 tsp. baking powder
1/2 cup vegetable oil
1/2 cup orange juice
2 eggs, beaten
1 tsp. almond extract
2 1/2 cups cherries

Glaze (optional):
1 cup powdered sugar
1 tbsp. orange juice

Preheat oven to 375°. Place paper liners in an 18-hole muffin pan. Combine flour, sugar, and baking powder. Stir in oil, orange juice, eggs, and extract; stir until smooth. Add the cherries (can be fresh, tart cherries, pitted and washed, or drained if frozen). Pour the batter into lined pans and bake for about 20 to 25 minutes. Cool. Remove from pans.

For glaze: Stir powdered sugar and orange juice until smooth. Spread on muffins.

For 12 muffins, use 1 1/2 cups flour, 3/4 cup sugar, 1 1/2 teaspoons baking powder, 1/3 cup vegetable oil, 1/3 cup orange juice, 3/4 teaspoon almond extract, and 1 7/8 cups cherries.



Cinnamon Rhubarb Muffins
Gerry Love Stephens

1/2 cup firmly packed brown sugar
1/4 cup softened butter or margarine
1 (8 oz.) carton sour cream
2 eggs
1 1/2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. cinnamon
1 1/2 cups sliced (1/4") fresh or frozen rhubarb

Topping:
1 tbsp. sugar
1/2 tsp. cinnamon

Heat oven to 350°. In a large bowl, combine brown sugar and butter. Beat at medium speed, scraping bowl often, until mixture is creamy (1 to 2 minutes). Add sour cream and eggs. Continue beating and scraping bowl often, until well mixed.

In medium bowl, stir together flour, baking soda, and cinnamon. By hand, stir flour mixture into sour cream mixture just until moistened. Gently stir in rhubarb. Spoon into greased or paper-lined muffin pans.

For topping: In small bowl, stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle about 1/4 teaspoon of the mixture on top of each muffin. Bake for 25 to 30 minutes or until lightly browned. Let stand for 5 minutes, remove from pans.



French Bread
Margie Muck

2 loaves French bread
1 box Velveeta cheese
1 cup butter or margarine
3 tbsp. poppy seed
2 tbsp. salad mustard
3 tbsp. lemon juice
1 cup chopped onions
1/4 tsp. garlic powder

Slice French bread the long way, but not all the way through. Slice Velveeta cheese and put in bread evenly.

Melt 1 cup butter, add 3 tablespoons poppy seed and 2 tablespoons salad mustard. Put 3 tablespoons lemon juice, onions, and garlic in butter and heat and simmer awhile. Drizzle mixture between the French bread. Wrap tightly in foil. Heat at 350° for 20 minutes.



German Apple Pancakes
Wanda Daskam

4 eggs
3/4 cup all-purpose flour
3/4 cup milk
1/2 tsp. salt
1/4 cup margarine or butter
2 medium apples, peeled and thinly sliced
1/4 cup sugar
1/4 tsp. ground cinnamon

Heat oven to 400°. Place 2 round layer pans, 9 x 1 1/2 inches, in oven. Beat eggs, flour, milk, and salt in small mixer bowl on medium speed for 1 minute. Remove pans from oven. Place 2 tablespoons butter in each pan; rotate pans until butter is melted and coats sides of pans.

Arrange half the apple slices in each pan; divide batter evenly between pans. Mix sugar and cinnamon; sprinkle 2 tablespoons sugar mixture over batter in each pan. Bake uncovered until puffed and golden brown, 20 to 25 minutes. Serves 4.



Irish Soda Bread
Gerry Love Stephens

1/2 stick butter
1 tsp. salt
1/4 cup sugar (can use less)
1 tsp. baking soda
1 tbsp. baking powder
1 egg
1 3/4 cups buttermilk
4 cups all-purpose flour

Mix flour and all dry ingredients with whisk. Cut in butter with pastry cutter or knives. Add slightly beaten egg and buttermilk and stir in. Knead for 2 to 3 minutes on floured board. Put dough in two 8 inch pans. Slash tops with sharp knife in form of cross (fourths). Bake at 375° for 35 to 40 minutes.

Note: Very good with jam. Can use dry (powdered) buttermilk by following directions on container of powdered buttermilk, mixing it with dry ingredients and adding water when calling for buttermilk.



Lemon Poppy Seed Bread
Ruth Van Pay

1/2 cup poppy seed
1 cup boiling water
1 pkg. yellow cake mix
1/4 cup flour
1 sm. pkg. lemon instant pudding
4 eggs
1/2 cup cooking oil
1/2 cup chopped nuts (optional)

Mix poppy seed in boiling water, let stand. Mix cake mix, pudding, eggs, and oil. Add nuts. Add and mix 1/4 cup flour and poppy seed mixture. Pour into 3 small or 2 large bread tins that have been greased. Bake at 350° for 50 to 60 minutes.



Monkey Bread
Nicole Wussow

4 tubes Pillsbury plain biscuits
3/4 cup sugar
1 tsp. cinnamon
1/2 cup finely chopped nuts (pecans)

Topping:
1/3 cup sugar
3/4 cup margarine or butter
1/2 tsp. cinnamon

Cut each biscuit into quarters, roll in sugar, nuts, and cinnamon mixture. Place into well-greased angel food tin or Bundt cake pan.

Topping: Bring topping ingredients to a boil and pour over biscuits. Bake at 350° for 45 minutes. Invert pan while warm and serve.



Poppy Seed Bread
Kasey Wnuk

1 pkg. yellow cake mix, dry
1 sm. pkg. instant vanilla pudding
1/2 cup vegetable oil
1 cup hot water
4 eggs
1/4 cup poppy seeds

Beat together all ingredients for 4 minutes. Pour into 2 greased and floured small bread pans. Bake at 350° for 50 minutes.



Potato Drop Biscuits
Gerry Love Stephens

1 cup riced potatoes
3/4 cup all-purpose flour
6 tbsp. milk
1 tbsp. baking powder
1 tbsp. butter or margarine, softened
1 tsp. salt

Preheat oven to 400°. Grease a baking sheet, set aside. Combine potatoes, flour, milk, baking powder, butter, and salt in a medium bowl; blend thoroughly with fork. Divide and spoon mixture onto prepared baking sheet in 12 equal portions. Bake for 15 to 20 minutes, until bottoms of biscuits are brown and tops are beginning to brown. Serve warm or cool.



Pumpkin-Apple Streusel Muffins
Linda Boerst

2 1/2 cups flour
2 cups sugar
1 tbsp. pumpkin pie spice
1 tsp. salt
2 eggs, lightly beaten
1 cup pumpkin
1/2 cup vegetable oil
2 cups peeled, chopped apples
Nuts (optional)

Topping:
2 tbsp. flour
1/4 cup sugar
1/2 tsp. cinnamon
4 tsp. butter

Mix together all ingredients, except topping mix. Put in tins. This recipe makes 6 giant or 16 small muffins.

Mix together the flour, sugar, butter, and cinnamon. Sprinkle on top of muffins. Bake at 350° for 35 to 40 minutes. Serve.



Quick Carrot Bread
Verna Bahr

1 cup sugar
3/4 cup applesauce (unsweetened)
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 cup shredded raw carrots
1 tsp. vanilla
1/4 cup shelled walnuts, chopped
2 eggs

Preheat oven to 350°. Lightly coat a loaf pan with oil spray, then dust with flour. Mix sugar and applesauce in a bowl. Combine dry ingredients and add to applesauce mixture. Add carrots, vanilla, and nuts. Beat eggs slightly and add to mixture. Mix well, pour into pan and bake for 50 minutes. Serve with soups, hearty salad, and stew. Makes 12 slices, each with 156 calories and 3 grams of fat.



Raisin Bread
Carol Schmidt

4 cups flour
8 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2/3 cup shortening
1 cup sugar
4 eggs, beaten
1 1/2 cup milk
2 cups raisins

Mix the first 4 ingredients together and set aside. In a bowl, cream together shortening and sugar and then add in beaten eggs. Mix and then add half of the milk and half of the flour. Mix well. Add the raisins and the rest of the milk and flour; mix well.

Grease two loaf pans and divide the mixture between the two pans. Bake at 350° for 40 minutes or a little longer, if needed.



Rhubarb Muffins
Ruth Van Pay

1 1/2 cup brown sugar
1 egg
1 cup milk
2 tsp. vanilla
1 1/2 cups rhubarb
2 1/2 cups flour
1/2 tsp. salt
1/2 cup oil
1 tsp. baking soda
1 tsp. baking powder

Combine sugar, egg, milk, oil, and vanilla. Add rhubarb. Add dry ingredients and stir just until combined. Pour into greased muffin tins about one-half to two-thirds full. Top with crumb mixture.

Crumb mixture:
1 tsp. margarine
1 tsp. cinnamon
1/2 cup sugar

Mix and sprinkle on top of muffin mix. Bake for 15 minutes at 375°.



Rolls in Bundt Pan
Beattie Naumann

3 cans Pillsbury biscuits
1 tsp. cinnamon
1 cup sugar
1/2 cup melted butter
1 tsp. additional cinnamon

Cut or pinch off each biscuit in four pieces (or smaller). Put the sugar and cinnamon in a plastic bag, add the biscuit pieces, shake to coat. Put into a greased Bundt pan. Use leftover cinnamon and sugar to make 1 cup. Add an additional 1 teaspoon cinnamon and 1/2 cup melted butter. Pour over top of biscuits. Bake at 350° for 35 minutes. Remove from oven and let stand for 10 minutes before removing them from pan.


Swiss-Onion Bread Ring
Wanda Daskam

2 1/2 tsp. poppy seeds, divided
1 tube refrigerated white dough bread
1 cup shredded Swiss cheese
3/4 cup sliced green onions
1/4 cup butter or margarine, melted

Sprinkle 1/2 teaspoon poppy seeds in a greased 10 inch, fluted tube pan. Cut the dough into twenty 1 inch pieces; place half in prepared pan. Sprinkle with half of the cheese and onions. Top with 1 teaspoon poppy seeds; drizzle with half of the melted butter. Repeat layers. Bake at 375° for 25 minutes or until golden brown. Immediately invert onto a wire rack. Serve warm.