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Below:

About 8 - 9 c Flour

3 pkgs Yeast ("Quick" or "Rapid" Rise)

3/4 c Warm Water

2 1/4 c Warm Milk (may use powdered; prepared)

1 1/2 Tbl Salt 4 1/2 tsp)

4 1/2 tsp Shortening or Butter

In Large Mixing Bowl Combine warm milk & water - stir in Yeast until dissolved. Wait a few minutes. Add rest of ingredients EXCEPT Flour & stir to combine. Begin adding flour - 1 cup at a time, stirring to mix after each addition until a "just not sticky" dough forms. Cover & let rise until double. Punch down & form into 4 Loaves. Put into Sprayed bread pans & let rise; then bake in 350-F oven for 40 - 50 min. until crust is golden brown. Remove from pans & brush a little butter onto top crusts.

FOR CINNAMON RAISIN LOAF: Spread about 3 - 4 Tbl soft butter onto flattened loaf of dough. Sprinkle over this 1/4 c Brown Sugar (or Truvia Brown), then sprinkle on as many raisins as you like & then Cinnamon. Roll tightly & let rise; bake.

LEMON LUSH

LEMON LUSH
Ingredients:
2 c Graham Cracker Crumbs
1/2 c melted Butter
2 Tbl Sugar
1 - 8 oz. Pkg. Cream Cheese; soft
1/4 c Powdered ('Confectioner's) Sugar
2 sm. boxes Instant Lemon Pudding Mix
2 1/2 c Milk
Lemon Zest of 1 Lemon
8 oz. container Truwhip (or Cocowhip, or Cool Whip)
Directions:
In 13 x 9" pan, combine crumbs & sugar. Add melted butter & stir, then spread & press firmly into bottom of pan to form crust, reserving 2 Tbl of crumb mixture for topping. (Bottom of Tablespoon or metal dry measuring cup works well for this pressing into pan).
Using mixer, combine softened cream cheese & powdered sugar; spread carefully onto crust.
Whisk together pudding mixes, milk & zest & spread over cheese layer. Top with Truwhip & sprinkle with reserved crumb mixture.
Refrigerate at least 2 hrs, or overnight.