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ROLLS,BISCUITS,PASTRIES AND MUFFINS HOT CROSS MUFFINS 1 2/3 - cups flour 2/3 - cup sugar 2 - tsp. baking powder 3/4 - tsp. cinnamon 1/2 - tsp. salt 1 - egg 1/3 - cup salad oil 2/3 - cup undiluted evaporated milk 3/4 - cup raisins 1/4 - cup sifted powdered sugar 1 1/2 - tsp. undiluted evaporated milk Stir flour,sugar,baking powder,cinnamon and salt into a medium bowl.Make a wall in center of the flour mixture.Beat together egg oil and 2/3 cup evaporated milk.Pour into well.Stir with a wooden spoon just until the flour is moistened.Stir in raisins.Spoon into buttered muffin tins,filling cups 2/3 full.Bake in a hot (400 degree) oven about 20 minutes.Remove from tins and cool 5 minutes.Combine powdered sugar and remaining evaporated milk. Drizzle over tops of muffins to form a cross.Serve warm.Makes 12 muffins. DROP BISCUITS 2 1/2 - cups Bisquick baking mix 2/3 - cup milk Mix ingredients until dough forms;beat 30 seconds.Drop by spoonfuls onto a greased cookie sheet.Bake until golden brown, 8 to 10 minutes in a preheated 450 degree oven. SWEET MUFFINS 1 - egg 2 - cups Bisquick baking mix 1/3 - cup sugar 2/3 - cup milk 2 - tbsp. vegetable oil Grease bottoms only of 12 muffin cups,2 1/2 x 1 1/4" or line with paper cups.Beat egg,slightly,in a medium bowl;stir in remaining ingredients just until moistened.Divide batter,evenly, among cups. Bake until golden brown,15 to 18 minutes in a preheated 400 degree oven.Makes 12 muffins. RAISIN CINNAMON ROLLS 1 - 1 lb. loaf frozen bread dough,thawed 1/2 - cup margarine,melted 1/2 - cup sugar 2 - tsp. ground cinnamon 1/2 - cup raisins 2 - tbsp. almonds,chopped,toasted 2 - tsp. grated lemon peel 1/2 - cup powdered sugar 2 - tsp. lemon juice Roll thawed dough on a floured surface to 14 x 8" rectangle. Reserve 2 tbsp. margarine for later use;brush the remaining over the dough.Combine sugar and cinnamon;sprinkle over the dough with raisins,almonds and lemon peel.Starting from 14" side,roll up, jelly roll style.Cut into 12 rolls.Arrange in a 9" greased pie plate or baking pan.Allow to rise in the refrigerator overnight. Brush with reserved 2 tbsp. margarine.Bake in 350 degree oven 30 minutes.Cool 10 minutes.To glaze,combine powdered sugar and lemon juice.Brush glaze over rolls.Serves 12. Note: Recipe can be doubled. CARROT RAISIN CUPCAKES 1 - 18 oz. pkg. spice cake mix 1 - 10 3/4 oz. can condensed tomato soup 1/2 - cup water 2 - eggs 1/2 - cup shredded carrot 1/2 - cup raisins Combine cake mix with soup,water and eggs;mix according to package directions.Stir in carrot and raisins. Fill paper lined or greased and floured 2 1/2" muffin pans 3/4 full.Bake @ 350 degrees for 20 minutes or until wooden pick inserted in center comes out clean.Cool in pan on a wire rack for 10 minutes.Remove from pan;cool completely.Frost with your favorite cream cheese frosting.Makes 24 cupcakes. NO KNEAD WATER RISING TWISTS 2 1/2 to 3 1/2 - cups all-purpose flour 1/2 - cup sugar 1 - tsp. salt 1 - pkg. active dry yeast 3/4 - cup milk 1/2 - cup butter or margarine 1 - tsp. vanilla extract 2 - eggs 1/2 - cup chopped nuts 1/2 - cup sugar 1 - tsp. ground cinnamon Lightly,spoon flour into a measuring cup;level off.In a large bowl,combine 1 cup flour,1/2 cup sugar,salt and yeast;blend well. In a small saucepan,heat milk and butter until very warm (120 to 130 degrees).Add warm liquid,vanilla extract and eggs to the flour mixture.Blend at a low speed until moistened;beat 2 minutes at medium speed. By hand,stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough.Cover,loosely,with plastic wrap and a cloth towel.Let rise in a warm place (80 to 85 degrees) until light and double in size,30 to 40 minutes.Dough will be sticky. Grease 2 large cookie sheets.In a small bowl,combine nuts,1/2 cup sugar and ground cinnamon;blend well.Drop about 1/4 cup of the dough into the nut-sugar mixture;thoroughly coat.Stretch the dough to about 8" in length;twist into desired shape.Place on greased cookie sheets.Repeat with remaining dough.Cover;let rise in a warm place for 15 minutes. Heat the oven to 375 degrees.Remove cover from dough.Bake 8 to 16 minutes or until light golden brown.Remove from cookie sheet immediately;cool on wire racks.Serve warm.Makes 12 rolls. CRANBERRY OAT BRAN MUFFINS 1 1/4 - cups flour 2 - tsp. baking powder 1 - cup oat bran 1/2 - cup sugar 2 - eggs,beaten 1/2 - cup milk 2 - tbsp. melted butter or oil 1 - cup cranberries,cleaned,rinsed and chopped 1/4 - cup chopped pecans Heat oven to 425 degrees.Grease a 12 cup muffin pan.Sift flour and baking powder into bowl.Then add oat bran and sugar.Stir well to combine. In a separate bowl,beat eggs.Add milk and beat.Add melted butter or oil and beat.Pour liquid ingredients into dry ingredients.Stir only briefly.Add cranberries and pecans.Stir briefly again.Do not over work.Fill each muffin cup nearly to the top.Bake for about 20 minutes or until golden brown.Makes 12 muffins. SWEET POTATO MUFFINS 1 1/4 - cups cooked,pared and cubed sweet potatoes 1 1/4 - cups sugar 1/4 - cup margarine,at room temperature 2 - eggs 1 1/2 - cups flour 2 - tsp. baking powder 1 - tsp. cinnamon 1/4 - tsp. nutmeg 1/4 - tsp. salt 1 - cup milk 1/4 - tsp. cinnamon blended with 2 tbsp. sugar Grease 18 muffin cups.Heat oven to 400 degrees.Place potatoes in mixer bowl.Beat until smooth.Cream sugar and margarine.Add eggs,then turn mixture into mashed sweet potatoes.Do NOT mix. Add milk and dry ingredients except final cinnamon sugar mixture.Combine at low speed just until dry ingredients are moistened. Fill prepared muffin cups 2/3 full.Sprinkle cinnamon sugar mixture over each muffin.Bake @ 400 degrees for 25 to 30 minutes or until done.Remove from pans immediately.Makes 18 muffins. NEW ENGLAND CORNMEAL MUFFINS Cornmeal Flour Baking powder Milk Salt Sugar Butter Eggs Preheat oven to hot (400 degrees).Mix and sift: 1 cup cornmeal 2 cups flour,1 1/2 tablespoons baking powder,1 teaspoon salt and 1/4 cup sugar. Gradually,beat in: 1 1/2 cups milk, 2 eggs,well beaten and 1 1/2 tablespoons melted butter. Bake in buttered muffin pans in the hot oven for about 25 minutes.Remove from pan and serve warm. CHRISTMAS TREE SWEET ROLLS Dough: 2 1/2 to 3 - cups all-purpose flour 1/4 - cup sugar 1 - pkg. Rapid Rise yeast 1/2 - tsp. salt 1/4 - cup water 1/4 - cup plus 1 tbsp. butter or margarine 2 - eggs,at room temperature 1 - tsp. vanilla extract Date - Cinnamon Filling: 2 - tbsp. firmly packed light brown sugar 1/2 - tsp. ground cinnamon 3/4 - cup chopped dates 1/2 - cup chopped walnuts Confectioners' sugar frosting,optional Candied cherry halves Set aside 1 cup flour.In a large bowl,mix remaining flour,sugar, undissolved yeast and salt.Heat water and 1/2 cup butter until hot to touch (125 to 130 degrees).Butter need not melt.Stir hot liquids into dry ingredients.Mix in eggs,vanilla extract and enough reserved flour to make a soft dough.Knead on lightly floured surface until smooth and elastic,about 4 minutes.Cover; let rise on floured surface for 10 minutes. Roll dough to 16 x 9" rectangle.Melt remaining butter;brush on dough.Combine brown sugar with cinnamon,dates and walnuts. Sprinkle,evenly,on dough.Roll up from long side as for jelly roll.Pinch seam to seat.With a sharp knife,cut into 16 equal pieces.Place rolls on a large greased baking sheet to form tree shape;cover.Pour boiling water in a shallow pan on counter.Set sheet over pan;let rise 15 minutes. Bake @ 400 degrees for 15 minutes or until done.Remove from sheet;cool on wire rack.If desired,decorate with Confectioners' sugar frosting and candied cherry halves. BANANA WALNUT MUFFINS Non stick cooking spray 3 - cups oat bran cereal 3 - medium ripe bananas,mashed 3 - egg whites 2 - tbsp. skim milk 2 - tbsp. corn oil 1 - cup flour 2 - tbsp. firmly packed brown sugar 1 - tbsp. baking powder 1/4 - cup chopped walnuts Spray 12 (2 1/2") or 6 (3") muffin cups with cooking spray.In medium bowl,combine cereal,bananas,egg whites,milk and oil.Let stand 5 minutes.In a large bowl,combine flour,sugar and baking powder.Add cereal mixture to flour mixture,stirring just until moistened.Spoon into prepared muffin cups.Sprinkle with nuts. Bake in a 400 degree oven about 20 minutes or until lightly browned and firm to the touch.Serve warm with butter or margarine.Makes 12 standard or 6 large muffins. ESPRESSO PECAN TARTS Pastry: 2 - cups all purpose flour 3 - tbsp. sugar 1/4 - tsp. salt 1/2 - cup butter or margarine,cold 2 - egg yolks 5 - tbsp. ice water Filling: 1 - tsp. instant espresso powder 1 - tbsp. boiling water 2 - eggs,lightly beaten 2/3 - cup dark brown sugar,firmly packed 2/3 - cup light corn syrup 2 - tbsp. butter,melted 2 - tbsp. coffee liqueur 1/2 - tsp. vanilla extract 2 - cups pecan halves,toasted Coffee Whipped Cream: 1 - cup heavy cream 2 - tbsp. confectioners' sugar 2 - tbsp. coffee liqueur Chocolate coffee beans Pastry: Combine flour,sugar and salt.With two knifes,cut in butter to make coarse crumbs.Whisk egg yolks and water until blended.Add egg yolk mixture to crumbs,tossing until pastry hold together. Shape into balls.Cover and refrigerate overnight. Preheat oven to 425 degrees.Divide pastry into 6 equal pieces. Roll each into a 6" circle on a lightly floured surface.Line six 4 3/4" tart shells with removable bottoms.Prick bottoms with a fork.Freeze for 15 minutes.Cover shells with foil and fill with uncooked beans or rice.Bake on cookie sheets for 10 minutes. Remove foil and beans or rice.Continue baking shells for 8 to 10 minutes until golden brown.Cool on wire rack and reduce oven to 350 degrees. Filling: Dissolve espresso in boiling water.Add everything except pecan halves.Stir until just combined.Fold in pecans.Spoon,evenly,into pastry shells.Arrange them on cookie sheets.Bake 30 to 35 minutes or until filling is set.Cool on wire rack for 10 minutes.Remove from pans.Cool completely. Coffee Whipped Cream: Beat cream,sugar and coffee liqueur until soft peaks form.Place a dollop of Coffee Whipped Cream on each tart.Garnish with coffee beans. Makes 6 servings,whipped cream included. APPLE CINNAMON MUFFINS 2 1/4 - cups oat bran 1 1/4 - tsp. cinnamon 1 - tbsp. baking powder 1/2 - cup evaporated milk 3/4 - cup apple juice concentrate 2 - egg whites 2 - tbsp. light corn syrup 1 - apple,cored and chopped but not peeled 1/4 - cup chopped nuts Preheat oven to 425 degrees.Mix oat bran,cinnamon and baking powder in a bowl.In a large bowl,mix milk,juice concentrate,egg whites and corn syrup.Blend dry ingredients.Add chopped nuts, apples and walnuts.Line a muffin tin with paper muffin cups.Fill with batter.Oat bran rises very little,so you can fill the cups fuller than if you were using wheat flour.Bake for 17 minutes. Makes 12 muffins. BANANA BRAN MUFFINS WITH SPICE BUTTER 1 - cup whole bran cereal 1 - cup milk 3/4 - cup mashed ripe bananas 1/4 - cup vegetable oil 1 - beaten egg 1 1/2 - cups all-purpose flour 1/3 - cup packed brown sugar 1/2 - cup chopped walnuts or pecans 2 - tsp. baking powder 1/2 - tsp. baking soda 1/2 - tsp. salt Spice Butter: 1/2 - cup softened butter 1 - tsp. ground cinnamon 1 - tbsp. packed brown sugar In a small bowl,stir together bran cereal and milk;let stand 3 minutes.Stir in mashed banana,oil and egg. In a second bowl,stir together flour,sugar,nuts,baking powder, baking soda and salt.Add bran mixture all at once to the flour mixture;stir just until moistened.Mixture will be slightly lumpy. Fill 15 greased muffin tins 2/3 full of batter.Bake in a 400 degree oven for 17 to 20 minutes or until a wooden pick inserted in center comes out clean.Turn onto wire rack to cool. For Spice Butter: Combine all ingredients until well mixed. Serve with warm muffins.Makes about 15 muffins and 1/2 cup butter.These muffins freeze well. APPLE MUFFINS 1 - egg 1/2 - cup milk 1/4 - cup salad oil 1 - cup grated Granny Smith apple 1 1/2 - cups all-purpose flour 1/2 - tsp. cinnamon 1/2 - cup sugar 2 - tsp. baking powder 1/2 - tsp. salt Topping: 1/3 - cup brown sugar 1/3 - cup chopped nuts 1/2 - tsp. cinnamon Heat oven to 400 degrees.Grease bottom of 12 muffin cups.Beat egg.Stir in milk,oil and apple.Mix remaining muffin ingredients by hand,just until flour is moistened.Batter should be lumpy.Fill muffin cups 2/3 full. Combine topping ingredients together and sprinkle on top of muffins.Bake 25 to 30 minutes.Remove from muffin pan immediately. BAKING POWDER BISCUITS 2 - cups enriched all-purpose flour,sifted before measuring 4 - tsp. baking powder 1 - tsp. salt 4 - tbsp. shortening 3/4 - cup milk Sift flour,baking powder and salt.Cut in shortening until the mixture has the appearance of coarse corn meal.Add milk,working only enough to combine ingredients.Turn out on a floured board. Knead until smooth.Pat or roll out 1/2" thick.Cut with a biscuit cutter.Place on a slightly greased 10 x 14" cooking sheet.Bake in a preheated 450 degree oven for 10 to 12 minutes or until golden brown.Makes about 18 small biscuits. BRAN MUFFINS 1 - cup bran buds or all purpose bran 1 - cup sour milk (1 tbsp. vinegar or lemon juice to sour milk) Combine and soak above for 1/2 hour. Mix shortening,1/2 cup brown sugar and 1 egg. Sift together: 1/2 tsp. baking soda 1 cup all purpose flour 1 tsp. baking powder 1 - tsp. salt Stir into shortening mixture with sour milk mixture until just moistened.Fill greased muffin pans 3/4 full.Bake in a 400 degree oven for 20 to 25 minutes. HONEY BUNNIES 4 1/2 to 5 - cups all-purpose flour 2 - pkg. active dry yeast 1 - tsp. salt 2/3 - cup undiluted evaporated milk 1/2 - cup EACH: water,honey and butter or margarine 2 - eggs,at room temperature No stick vegetable oil spray Raisins Honey Glaze (recipe follows) In a large bowl,combine 1 1/2 cups flour,undissolved yeast and salt.Heat evaporated milk,water,honey and butter until very warm (120 to 130 degrees).Butter does not need to melt. Gradually,add to dry ingredients;beat 2 minutes at medium speed of electric mixer,scraping bowl occasionally.Add eggs and 1/2 cup flour.Beat 2 minutes at high speed,scraping bowl occasionally.With a spoon,stir in enough additional flour to make a stiff batter.Place in bowl coated with vegetable oil spray.Spray top of dough as well.Cover tightly with plastic wrap;refrigerate 2 to 24 hours. On a lightly floured surface,divide dough into 15 pieces. Roll each to a 20" rope.To make bunnies,divide each rope into: 1 - 12",1 - 5",and 3 - 1" strips.Coil 12" strip to make body; coil 5" strip to make head;shape remaining 3 strips into ears and tail and attach to body and head.Place bunnies on baking sheets coated with vegetable oil spray.Cover;let rise in a warm draft free place until doubled in size,about 20 to 25 minutes. Bake @ 375 degrees for 12 to 15 minutes or until golden brown.Remove to wire racks.Brush with Honey Glaze while warm. Decorate with raisins for eyes.Brush again with Honey Glaze before serving,if desired. Honey Glaze: Stir 1/2 cup honey with 1/4 cup butter over a low heat until butter is melted. BISHOP ORANGE ROLLS Use a basic white dough using whole eggs and a little yellow food coloring. Let rise once.Roll out flat about 1" thick.Cover with softened or melted butter or margarine and orange marmalade.Using a dough cutter,work butter and marmalade into dough. Shape into round balls to half fill a muffin pan;let rise again. Bake at 400 degrees about 12 minutes or until lightly browned. Use regular powdered sugar icing with 1 tablespoon orange juice concentrate and 1 teaspoon grated orange peel.For a nicer color, add 2 drops of yellow and 1 drop of red food coloring to icing. Stir and spread on cooled rolls. MAXSON MANOR ORANGE ROLLS 2 - pkg. dry yeast 2 1/2 - cups warm water,divided 1 - cup sugar 1 - cup Crisco 3 - eggs,beaten 2 - tsp. salt 7 - cups flour (more if needed to make dough right consistency) 2 - tbsp. orange peel,grated Dissolve yeast in 1/2 cup warm water.Cream together sugar and Crisco.Add beaten eggs,then remaining 2 cups water.Add salt and dissolved yeast.Stir in flour,2 cups at a time.Dough should not be too sticky.Add orange peel.Cover;let rise until double in bulk.Punch dough down and knead a short time.Shape dough into round balls to half fill muffin pan.Bake @ 350 degrees for 15 to 20 minutes.May be glazed with a glaze made of powdered sugar and orange juice. PLAIN DOUGHNUTS 1 - cup sifted all-purpose flour 1/2 - cup sugar plus 1 tablespoon sugar 1 - tbsp. double acting baking powder 1/2 - tsp. salt 1/2 - cup milk 1 - egg 1/4 - cup cooking oil Flavoring: vanilla,lemon,orange or almond extract,cinnamon (1/4 to 1/2 tsp.) Combine and stir together dry ingredients.Beat egg and milk together.Add cooking oil and flavoring.Mix thoroughly into dry ingredients with an electric mixer.Preheat doughnut factory 10 minutes.Pour in batter;add 1/2 tsp. oil to each circular cavity at top of unit within first 2 minutes of baking. Bake for 5 minutes or for crisper doughnuts bake until oil no longer bubbles form hole in top lid.Makes approximately 10 doughnuts. BUTTERMILK DOUGHNUTS 2 - eggs 1 1/4 - cup sugar 2 - tbsp. cooking oil 2 1/4 - cups sifted all-purpose flour 1 - tbsp. double-acting baking powder 1 1/2 - tsp. baking soda 1/2 - tsp. salt 1/2 - tsp. nutmeg 3/4 - cup buttermilk 1/4 - cup whole milk Beat eggs thoroughly.Add sugar and oil.Mix rest of dry ingredients.Combine the two mixture thoroughly. Preheat doughnut factory 10 minutes.Add batter and 1/2 teaspoon oil in circular cavity at top of unit within 2 minutes of baking. Bake for 5 minutes or for crisper doughnuts,bake until oil no longer bubbles form hole in top lid.Makes about 10 doughnuts. CHOCOLATE DOUGHNUTS 2 - eggs 1 - cup sugar 1 1/4 - cups milk 5 - tbsp. vegetable oil 1/4 - tsp. vanilla extract 2 - cups all-purpose flour 4 - tsp. double acting baking powder 1/2 - tsp. salt 1/2 - cup nuts,optional 2 - squares melted unsweetened chocolate Beat eggs.Slowly,add sugar.Stir in milk and mix thoroughly. Add oil,vanilla extract,and chocolate to mixture.Sift all dry ingredients together and blend into egg mixture.Add nuts and beat slowly for 30 seconds or until batter is smooth.If batter thickens,add 2 to 4 tablespoons of milk.Batter should always pour easily.Bake about 2 1/2 to 3 1/2 minutes.Makes about 24 doughnuts PEANUT BUTTER DOUGHNUTS 2 - eggs 1 - cup sugar 1 1/2 - cups milk 5 - tbsp. vegetable oil 2 - cups all-purpose flour 4 - tsp. double-acting baking powder 1/2 - tsp. salt 1/2 - cup peanut butter Beat eggs.Slowly,add sugar.Stir in milk and mix thoroughly. Add oil to mixture.Sift all dry ingredients together and blend into egg mixture.Add peanut butter and beat slowly for 30 seconds or until batter is smooth.If batter thickens,add 2 to 4 tbsp. milk.Batter should always pour easily. Bake approximately 2 1/2 to 3 1/2 minutes.Makes about 24 doughnuts. FUDGE BROWNIES 1 - stick butter 1 - cup sugar 3 - large eggs 1 - tsp. vanilla extract 3/4 - cup flour 1/4 - cup cocoa 1 1/2 - cups M & M candies with peanuts Preheat oven to 350 degrees.Melt butter in a large saucepan. Add crushed candy and cook,stirring constantly,until candy is melted;cool slightly.With a wooden spoon,beat in sugar,eggs and vanilla extract.Blend in flour and cocoa and only 1 cup of peanut candy.Spread into a 13 x 9 x 2" greased pan.Sprinkle remaining candy on top.Bake for 35 minutes or until toothpick inserted in center comes out clean.Cut into 2" squares. BRAN MUFFINS 3 1/4 - cups bran flakes or raisin bran flakes 2 1/2 - cups flour 2 - cups sugar 1 - tsp. salt 2 - tsp. baking soda 2 - cups buttermilk 1/2 - cup shortening 2 - well beaten eggs Pecans,optional Mix all ingredients,add eggs last.Cook in greased and floured muffin tins @ 400 degrees for 15 minutes. COCONUT BISCUITS 1/4 - cup butter 2 - tbsp. honey 2 - 10 oz. pkg. buttermilk flaky biscuits 1 - cup flaked coconut 1 - 16 oz. can sliced peaches,drained heat oven to 400 degrees.In a 1 quart saucepan,melt butter over medium heat.Stir in honey;set aside.On a 15 x 10 x 1" jelly roll ran,arrange biscuits in the shape of a heart (5 down each side,3 to make curvature of each side of heart and the remaining to fill the inside.)Pinch together and flatten,slightly.Brush with butter honey mixture.Bake for 12 to 15 minutes until biscuits are golden brown.Sprinkle coconut over entire heart.Drizzle with remaining butter honey mixture.Arrange peach slices around edge of heart. Continue baking for 5 to 7 minutes until coconut is lightly toasted.Makes about 10 servings. RASPBERRY SOUR CREAM PASTRIES 1 - cup sweet cream butter,softened 2 - tbsp. grated lemon peel 1 - cup raspberry preserves 1 - 8 oz. container (1 cup) dairy sour cream 2 3/4 - cup all-purpose flour Powdered sugar Heat oven to 400 degrees.In a large mixer bowl,combine butter, sour cream,lemon peel and 1 cup flour.Beat at medium speed, scraping bowl,often,until well mixed,2 to 3 minutes.By hand,stir in remaining flour until well mixed.Roll out dough,1/2 at a time, on a well floured surface to 1/8" thickness.With a sharp knife, cut dough into 3 x 3" squares.Place on cookie sheets.Place 1 teaspoon raspberry preserves in the center of each square.Bring together the four corners of each square and pinch to hold together.Bake for 11 to 14 minutes or until lightly browned.Cool completely;sprinkle with powdered sugar.Makes 3 dozen. THICK AND CHEWY ORANGE BARS 1 - cup flour 1/3 - cup butter or margarine 1 - cup sugar 2 - eggs 1 1/2 - tsp. vanilla extract 1 - tsp. salt 2 - cups uncooked oats 1/2 - cup pecans 1/2 - cup packed brown sugar 1 - cup butter or margarine 1/4 - cup honey 1 - tbsp. grated orange rind 1 1/3 - cups flour 1 - tsp. baking powder 1 - cup flaked coconut Combine flour and brown sugar;cut in butter until mixture resembles coarse crumbs.Press into bottom of a 13 x 9" baking pan.Bake @ 350 degrees for 10 minutes. Beat butter and granulated sugar until light and fluffy.Blend in honey,eggs,orange rind and vanilla.Add flour,salt and baking powder;mix well.Stir in oats,coconut and pecans.Spread over crust.Bake @ 350 degrees for 35 to 40 minutes until wooden pick inserted into center comes out clean.Cool;cut into bars.Makes 20 bars. BROWNIES 2/3 - cup sugar 1 - stick butter 2 - chocolate squares,melted 2 - eggs 3/4 - cup flour 1 - tsp. flour 1 - tsp. vanilla extract 3/4 - cup nuts Melt butter and chocolate together;add sugar,eggs,vanilla extract and nuts.Mix well.Grease and flour an 8 x 8" pan.Bake @ 375 degrees for about 20 minutes. CANNOLI 2 - lb. whole milk Ricotta cheese,beat to blend 1 - cup plus 2 lbs. powdered sugar 1/2 - cup candied chopped citron 1/2 - cup candied orange peel 4 - tsp. vanilla extract 2 - tsp. orange flavor water Mix all together and refrigerate over night to mix flavors. After filling the pastry,sprinkle pistachios over filling at the end. BANANA APRICOT BRAN MUFFINS 1 1/2 - cups bran 1 - cup whole wheat flour 1 - tsp. baking powder 1 - tsp. baking soda 1/2 - tsp. salt 1/2 - cup chopped apricots 1/3 - cup vegetable oil 1/3 - cup packed brown sugar 1 - egg,lightly beaten 2 - ripe bananas,mashed 1 - cup low fat yogurt Combine bran,flour,baking powder,baking soda,salt and apricots; mix lightly. In a large mixing bowl,combine oil,brown sugar,egg,bananas and yogurt;mix well.Add dry ingredients and mix just until combined. Spoon batter into a paper lined or non stick muffin tins.Bake @ 400 degrees for 25 minutes or until firm to the touch.Remove from pan and let cool.Makes 12 muffins. FUDGE BROWNIES 1 - cup whole wheat flour 1/2 - cup wheat germ 2 - tsp. baking soda 1 1/2 - cups apple juice concentrate 1/2 - cup butter or margarine 6 - tbsp. unsweetened cocoa 1/2 - cup low fat buttermilk 1 - egg 2 - egg whites 2 - tsp. vanilla extract 1/2 - cup coarsely chopped walnuts Preheat oven to 350 degrees.Combine the flour,wheat germ and baking soda in a large bowl. Combine the juice concentrate,butter and cocoa in a small saucepan.Bring to a boil,stirring frequently.Add to the dry ingredients and beat until smooth.Add the buttermilk,egg,egg whites and vanilla extract.Heat just until mixed.Gently,fold in walnuts. Pour batter into a floured and greased 15 x 10" jelly roll pan. Bake about 20 to 25 minutes or until a toothpick inserted into the center comes out clean.Cool before cutting. PARMESAN ROLLS 1/2 - cup grated Parmesan and Romano cheese 1 - 13 3/4 oz. pkg. hot roll mix melted butter or margarine 1 - egg,well beaten,optional Add cheese to flour mixture from roll mix package;prepare dough and let rise as package directs.Shape as desired.Place rolls on lightly greased baking sheet;brush with butter.Let rise until double in size.Brush with egg.Preheat oven to 375 degrees.Bake 12 to 15 minutes or until golden.Makes about 16 rolls. ALMOND CREAM BISCUITS 2 - cups all purpose flour 2 - tbsp. sugar 1 - tbsp. baking powder 1/2 - cup toasted chopped almonds 1 - cup heavy cream 1/4 - cup butter,melted Place oven rack above center of oven.Preheat oven to 450 degrees. Combine flour,sugar,baking powder and almonds.Blend in cream and butter.Place on floured cutting board.Roll dough 1/2" thick.Cut with 2 1/2" biscuit cutter. Place on ungreased baking sheet.Bake in preheated oven 15 minutes. Makes 8 biscuits. RASPBERRY SANDWICHES 3 - cups flour 2 1/2 - tsp. baking powder Pinch salt 1 - cup sugar 1/2 - cup lard Grated rind of 1 lemon 1 - egg 1/3 - cup milk 1 - lb. raspberry jam Sift flour,baking powder and salt.Cream sugar and lard;add lemon rind,egg,milk and flour.Chill dough 1 to 2 hours in refrigerator. Roll out 1/8" thick;cut with round cookie cutter.Place 1 tsp. raspberry jam on cut dough on large greased cookie sheet.Place another piece of cut dough on top.Press edges with lightly floured fork.Bake @ 375 degrees 12 minutes or until lightly browned. REFRIGERATOR ROLLS (WITHOUT EGGS) 1 - qt. milk 1 - tbsp. salt 2 - tsp. baking powder 1 - cup sugar 1 - cup lard or shortening 1 - tsp. baking soda 1 - quick acting yeast cake 9 - cups all-purpose flour 1/4 - cup lukewarm water Scald milk with sugar and lard.Cool to lukewarm,then add yeast dissolved thoroughly in 1/4 cup lukewarm water.Add 8 cups flour. Let rise until double in size,then add salt,soda and baking powder. Add enough flour (about 1 cup) to make soft dough.Place in bowl, grease surface of the dough,cover and place in refrigerator.Make rolls as wanted.Bake on any type baking sheet or pan.Dough will keep for a week to ten days.Makes about 4 dozen. CHERRY TART 1 1/2 - cups stirred all-purpose flour(spooned and leveled) 1/4 - lb. stick butter,cut in 8 equal pats 2 - tbsp. plus 1/3 cup sour cream 3 - large egg yolks 1/2 - cup sugar 1/8 - tsp. pure almond extract 1 - lb. sweet red cherries,pitted but left whole In a food processor fitted with the metal blade,evenly distribute 1 1/4 cups flour,butter and 2 tablespoons sour cream.Process until mixture forms a ball around the blade.Press over bottom and sides of an ungreased 9 X 1 1/2" round cake pan with a removable bottom.Bake in a preheated 375 degree oven until tinged with gold - 20 minutes.Remove tart shell and turn oven control to 350 degrees.In the food processor without washing bowl or blade, process together until smooth remaining 1/4 cup flour,1/3 cup sour cream,egg yolks,sugar and almond extract.Arrange cherries in tart shell.Pour egg yolk mixture over cherries.Bake in the 350 degree oven until golden - 45 minutes.Serve warm.Serves 8. RASPBERRY COFFEE RING 9 - cups flour 3/4 - cup sugar 1 - tsp. salt 2 - tbsp. grated lemon peel 2 - pkg.Fleischmann's Rapidrise Yeast 1 - cup water 1/2 - cup milk 1/2 - cup Margarine 3 - eggs,at room temperature 2/3 - cup raspberry jam Powdered sugar glaze Set aside 1 cup flour.In a large bowl,mix remaining flour sugar,salt,lemon peel and Rapidrise yeast.In saucepan,heat water,milk and margarine until hot to touch(125 to 130 degrees). Stir into dry mixture.Mix in eggs.Mix in only enough reserved flour to make soft dough. On floured board,knead 8 to 10 minutes.Cover;let rest 10 minutes. Divide dough in half;set half aside.On lightly floured board, roll one half to 14 x 17 rectangle.Cut into 14 strips,1" wide. Twist 2 strips together.Holding on end of twist,firmly,wind dough to form coil;tuck end underneath.Place one coil in center of greased baking sheet.Repeat until all strips are used, arranging around center coil in circle so that all coils are touching. Repeat with remaining half of dough.Cover;let rise in warm,draft free place until doubled in size,about 1 hour.Press deep indentations into centers of coils.Fill each with 2 teaspoons of raspberry jam.Bake @ 375 degrees for 20 to 25 minutes or until done.Remove from baking sheets;cool on wire racks.Frost with powdered sugar glaze. SOUR CREAM COFFEE SQUARES 1 - cup sour cream 1 - 3 oz. package cream cheese,softened 1/3 - cup sugar 1/2 - cup raisins 5 - cups flour 1 - tbsp. sugar 1 - pkg. Rapidrise yeast 1/2 - cup milk 1/2 - cup water 1 - cup Margarine 2 - eggs,at room temperature Powdered sugar glaze Pecan halves In small bowl,with mixer on medium speed,blend together sour cream,cream cheese,and sugar.Stir in raisins;set aside.Set aside 1 cup flour.In large bowl,mix remaining flour,sugar and Rapidrise yeast.In saucepan,heat milk,water and margarine until hot to touch(125 to 130 degrees);stir into dry mixture.Mix in eggs. Mix in only enough reserved flour to make soft dough.Cover;let rest 10 minutes.Divide dough in half.On floured board,roll each half into 15 x 10" rectangle.Place one piece on bottom of greased 15 1/2 x 10 1/2 x 1" baking pan.Spread with sour cream mixture to within 1" of edges.Top with remaining dough;seal edges Snip surface of dough to allow steam to escape.Cover;let rise in warm,draft free place until doubled in size,about 1 hour.Bake @ 375 degrees for 30 to 35 minutes or until done.Cool cake on wire rack.Frost while warm with powdered sugar glaze;top with pecan halves.Cut into squares to serve. NEW ENGLAND PARKER HOUSE ROLLS (Pocketbook Rolls) 2 - tbsp. butter 1 - tsp. salt 1/4 - cup sugar 1 - cup boiling water 1/2 - yeast cake,dissolved in 1/2 cup lukewarm water 3 1/2 - cups flour 1 - egg,well beaten Add butter,salt and sugar to boiling water.Cool.Then add dissolved yeast cake.Add sifted flour and set aside in warm place to rise.When double in bulk,add well beaten egg.Knead lightly.Roll out 1/2" thick on well floured board.Cut with biscuit cutter 3" in diameter.Crease with dull knife,brush with melted butter and fold over, pinching dough at sides to make a pocketbook.Brush tops with butter.Let rise and bake on cookie sheet in hot oven (390 degrees) about 20 minutes. HALF TIME BROWNIES 1 1/3 - cups butter or margarine 2 - cups sugar 1 1/2 - cups unsifted all-purpose flour 3/4 - cup plus 2 tablespoons cocoa 1 - tsp. baking powder 4 - eggs 1/4 - cup light corn syrup 2 - tsp. vanilla 2 - cups coarsely chopped toasted nuts Chocolate Frosting(optional),see recipe below Cream butter and sugar in large mixing bowl.Combine flour,cocoa, salt and baking powder;add to creamed mixture,blending well.Add eggs,corn syrup and vanilla;beat well.Stir in nuts.Spread in greased 13 x 9 x 2"pan.Bake at 350 degrees for 35 to 40 minutes or until soft in center and edges are slightly firm.(Do not overbake.)Cool in pan.Frost,if desired;cut into squares.Top each square with 1/2 walnut meat.Makes 40 brownies. CHOCOLATE FROSTING: 1 - cup confectioners sugar 1/3 - cup cocoa 3 - tbsp. butter or margarine 1 to 2 - tbsp. milk 1/2 - tsp. vanilla Combine confectioners sugar and cocoa;set aside.Cream butter or margarine with 1/2 cup of cocoa mixture in small bowl. Add remaining cocoa mixture alternately with milk,beating to spreading consistency.Blend in vanilla. AUTUMN ALMOND MUFFINS Filling: 2 - pkg. 3 oz. each cream cheese,softened 1 - egg 1 - tbsp. sugar Muffin: 1 3/4 - cups flour 3/4 - cup toasted chopped almonds 1/3 - cup packed brown sugar 1 - tbsp. baking powder 5 - tsp. pumpkin pie spice or 2 tsp. each cinnamon,nutmeg,cloves 1- tsp. salt 1 - cup canned pumpkin 3/4 - cup milk 1/4 - cup butter or margarine,melted 2 - eggs,beaten In a small bowl,beat filling ingredients to blend well;set aside. In mixing bowl,combine flour,almonds,brown sugar,baking powder, spices and salt. In a second bowl,combine pumpkin,milk,butter and eggs;mix to blend well.Stir pumpkin mixture into dry ingredients,mixing must continue until moistened.Fill 18 greased muffin cups with half of the batter,dividing equally.Spoon cream cheese filling over batter to cover cheese layer.Top with remaining batter to cover cheese layer.Bake @ 400 degrees for 20 to 25 minutes,until light golden.Cool;remove from pans.Makes 1 1/2 dozen.To toast almonds,spread in a ungreased baking pan or skillet.Place in a 350 degree oven or over medium low heat on the stove top for 5 to 10 minutes(depending upon the form of almond that you use) or until almonds are light golden brown,stir once or twice to assure even browning.Note that almonds will continue to brown slightly after being removed from the heat. PARSNIP SOUR CREAM MUFFINS 1 - egg,beaten 1/2 - cup sour cream 2/3 - cup cooked and pureed or well mashed parsnip 2 - tbsp. butter or margarine,melted 1/3 - cup milk 1 1/2 - cups flour 1/2 - cup sugar 1 1/2 - tsp. baking powder 1/2 - tsp. baking soda 1/2 - tsp. salt 1/2 - tsp. cinnamon 1/4 - tsp. nutmeg 1/4 - tsp. ginger 1/8 - tsp. cloves 2 - tbsp. cinnamon sugar or plain sugar(optional) Preheat oven to 400 degrees.Grease a muffin pan for 8 large or 12 medium muffins.Place the egg,sour cream,parsnip,butter and milk in a bowl and mix thoroughly.Stir together the flour,sugar, baking powder,baking soda,salt,cinnamon,nutmeg,ginger and cloves in a large mixing bowl.Stir the egg mixture into the dry ingredients.This is a very thick batter.Spoon into the prepared pan.Sprinkle the tops of the muffins with cinnamon sugar or plain sugar.Bake @ 400 degrees for 20 to 25 minutes. MINCEMEAT MUFFINS 1/3 - cup firmly packed light brown sugar 1/4 - cup butter,softened 1 - large egg 1 - cup milk 2 - cups biscuit baking mix 1/3 - cup unsweetened cocoa 1 - 9 oz. package condensed mincemeat,crumbled 1/2 - cup confectioners sugar 1 - tbsp. water In a large mixing bowl,cream brown sugar and butter.Add egg and milk;beat well.Stir in biscuit mix,cocoa and mincemeat only until moistened.Fill greased muffin pan cups(each 1/3 cup capacity)3/4 full.bake in a preheated 375 degree oven until cake tester inserted in the center comes out clean,15 to 20 minutes.Cool 5 minutes;remove.Meanwhile,in a small bowl,beat together confectioners sugar and water until smooth;drizzle over muffins. Serve warm.Makes 18. TOASTED PUMPKIN BARS 4 - beaten eggs 1 - cup oil 2 - cups sugar 1 - cup pumpkin 1/2 - tsp. salt 2 - tsp. cinnamon 1 - tbsp. soda & baking powder 1 - cup nuts or raisins Combine all ingredients.Pour into greased cookie sheet.Bake @ 350 degrees for 20 - 25 minutes. Frosting: 1 - box powdered sugar 5 - tbsp. soft butter or margarine 1 - tsp. vanilla Enough Milk to make smooth. RICE MUFFINS 1 1/2 - cups flour 2 - tsp. baking powder 1/2 - tsp. salt 2 - tbsp. sugar 3 - tbsp. margarine 1 - cup cold cooked rice 1 - beaten egg 1 - cup milk Cut margarine into dry ingredients.Add rice,egg and milk.Mix. Bake in 425 degree oven for 25 minutes. BANANA BRAN MUFFINS 1 - egg 1/4 - cup vegetable oil 1 - cup mashed banana (about 2 large bananas) 1/4 - cup brown sugar 1/4 - cup water 1 - cup bran cereal 1 1/4 - cups all-purpose flour 2 - tsp. baking powder 1/8 - tsp. salt 1/2 - tsp. cinnamon 1/2 - cup nonfat dry milk 1/2 - cup blueberries or raisins,optional Grease or paper line 12 muffin tins.Heat oven to 400 degrees. Beat egg in medium bowl.Add vegetable oil,banana,sugar and water. Beat well and add bran.Set aside.Sift flour,baking powder,salt and cinnamon.Add to bran mixture along with nonfat dry milk.Stir a few times and add blueberries.Stir briefly until ingredients are just moistened.Divide evenly among muffin tins.Bake 18 to 20 minutes.Makes 12 muffins. BLUE CORNMEAL MUFFINS 1 1/2 - cups unbleached white flour 1 - cup blue cornmeal as used for tortillas 3 - tsp. baking powder 1/2 - tsp. salt 1 - tsp. sweetener 1 1/2 - cups milk 2 - eggs,well beaten 1/3 - cup cooking oil Sift flour,cornmeal,baking powder,sweetener and salt together.Add milk,oil and well beaten eggs.Mix until smooth.Fill 12 well greased muffin pan 3/4 full.Bake @ 400 degrees for 20 to 25 minutes. PLAIN MUFFINS 2 - cups all-purpose flour 1 - cup milk 2 - tsp. baking powder 1 - egg,well beaten 4 - tbsp. butter or margarine,melted 2/3 - tsp. salt 4 - tbsp. sugar Sift flour once,then measure and sift again with baking powder,salt and sugar.Combine milk,beaten egg and melted butter.Combine the wet ingredients and the dry ingredients.Stir only until dry ingredients are moist.The secret of good muffins is not to stir too much.Never beat.Pour into greased muffin cups.Bake in 425 degree preheated oven for 15 to 20 minutes.Makes 10 to 12 muffins. COUNTRY BISCUITS 2 - cups all-purpose flour 1 - tbsp. baking powder 1 - tsp. salt 1/3 - cup Crisco 3/4 - cup milk SOUTH WESTERN BISCUITS Add 1 4 oz. can diced green chilies,drained and 1/2 cup grated Cheddar cheese. CINNAMON BISCUITS Melt 3 tablespoons of Butter Flavor Crisco and brush biscuit tops. Sprinkle with cinnamon just before baking. Heat oven to 425 degrees.Combine flour,baking powder and salt in bowl.Cut in Crisco using pastry blender (or two knives) to form coarse crumbs.Add milk.Mix with fork until particles are moistened and cling together.Form dough into ball. Transfer dough to lightly floured surface.Knead,gently,8 to 10 times.Roll dough 1/2" thick.Cut with floured 2" round cutter.* Place on ungreased baking sheet.Bake @ 425 degrees for 12 to 14 minutes. Makes 12 to 16 biscuits. * For something different,use cookie cutters to cut biscuits. MORNING GLORY MUFFINS 1 1/4 - cups sugar 2 1/4 - cups flour 1 - tbsp. cinnamon 2 - tsp. baking soda 1/2 - tsp. salt 1/2 - cup shredded coconut 1/2 - cup raisins 2 - cups ( 4 large) grated carrots 1 - apple,shredded 8 - oz. crushed pineapple,drained 1/2 - cup pecans or walnuts 3 - eggs 1 - cup vegetable oil 1 - tsp. vanilla Sift first 5 ingredients together in a large bowl.Add coconut,fruit, carrots and nuts.Stir to combine.In separate bowl,whisk eggs with oil and vanilla.Pour into dry ingredients;blend well.Bake (16 muffins) in paper-lined muffin tin @ 350 degrees for 35 minutes.Test with a toothpick for doneness.Cool in pan 10 minutes.Better after 24 hours. Freezes well. GLORIOUS MORNING MUFFINS 4 - tbsp. bran (oat or wheat) 2 - cups whole wheat flour 2 1/2 - tsp. baking soda 1 - large tbsp. cinnamon 1/2 - tsp. salt 1 1/2 - cups shredded carrot 1 1/2 - cups shredded apple or pear (peel on) 1/2 - cup shredded coconut 3/4 - cup raisins 1/2 - cup chopped nuts 1 - cup honey 3 - beaten eggs 1 - cup cooking oil,such as safflower oil 1 1/2 - tsp. vanilla 1/2 - cup orange juice Combine first 5 ingredients in large mixing bowl.In medium bowl, combine carrots,apple or pear,coconut,raisins and nuts.Stir in honey, beaten eggs,oil,vanilla and orange juice with mixing spoon.Add this mixture to dry mixture,stirring just until moistened. Paper or grease 2 12 cup muffin pans.Fill 3/4 full with batter.Bake in preheated 375 degree oven 18 to 20 minutes.Cool on rack after removing from oven pans.Makes 24 muffins. ORANGE BRAN MUFFINS Corn oil cooking spray 1 1/4 - cups whole bran cereal 1 - cup unsifted whole wheat flour 1/2 - cup unsifted flour 1/2 - cup quick oats 1/4 - cup wheat germ 1 - tbsp. baking powder 1/2 - tsp. salt 2 - eggs,slightly beaten 2 - tsp. grated orange peel 1 - cup orange juice 1/2 - cup honey 1/2 - cup corn oil 1/4 - cup skim milk Preheat oven to 350 degrees.Spray 12 - 2 1/2" x 1 1/4" muffin cups with cooking spray. In large bowl,stir bran cereal,flours,oats,wheat germ,baking powder and salt.In medium bowl,combine eggs,orange peel,orange juice,honey, corn oil and milk. Stir orange juice mixture into flour mixture just until moistened. Do not overmix.Spoon into prepared muffin cups. Bake in a 350 degree oven 20 to 25 minutes or until lightly browned and firm to the touch.Cool in pan on wire rack about 5 minutes.Serves 12. RAISIN CINNAMON ROLLS 1 - 1 lb. loaf frozen bread dough,thawed 2 - tbsp. almonds,chopped,toasted 1/2 - cup butter or margarine,melted 2 - tsp. grated lemon peel 1/2 - cup sugar 1/2 - cup powdered sugar 2 - tsp. ground cinnamon 2 - tsp. lemon juice 1/2 - cup raisins Roll thawed dough on floured surface to 14 x 8" rectangle.Reserve 2 tbsp. butter for later use.Brush remaining butter over dough.Combine sugar and cinnamon;sprinkle over buttered dough along with raisins,almonds and lemon peel. Starting from 14" side,roll up jelly roll style.Cut into 12 rolls Arrange in 9" greased pie plate or baking pan.Allow to rise in refrigerator overnight.Brush with remaining butter and bake in 350 degree oven for 30 minutes.Allow to cool 10 minutes.Combine powdered sugar and lemon juice until smooth to make a glaze. Brush glaze over rolls.Note:recipe can be doubled. EASY BUNS 1- pkg. dry yeast 1- cup boiling water 4- tbsp. butter 1/4- cup sugar 1/2- tsp. salt 2- eggs 6 to 8- cup flour Soften yeast in 1/4 cup boiling water.Pour boiling water in bowl and add butter. Set aside to cool. Beat eggs until light and add sugar & salt.Then add water & butter mixture.Add yeast and flour & knead until smooth.Cover & let rise.Form into buns & let rise until light.Bake @ 375 degrees. APPLE SAUCE MUFFINS 2- cups flour 3- tsp. baking powder 1/4- tsp. each cinnamon,cloves,salt 2- tbsp. honey 1/4- cup oil plus 2- beaten eggs 1- cup apple sauce Combine dry ingredients Combine oil,beaten eggs,honey and apple sauce Add to dry mixture.Mix only enough to moisten all ingredients. Spoon into 12 muffin tins,well greased.Bake @ 375 degrees about 20 minutes.Serves 12. PULL APART ROLLS 1 1/2- loaves frozen bread - thawed Pinch into 1" balls. Put balls into greased tube pan & pour 1- stick melted butter over top. Mix 1- large box Jello pudding mix,vanilla or chocolate 1/2- cup brown sugar Sprinkle over balls.Sprinkle 1/2- cup chopped nuts on top. Let stand overnight.Then bake @ 350 degrees 35 - 40 minutes. APPLE BARS 1/2- cup margarine 1- cup sugar 1- egg 2- cup raw apples,sliced thin 1 1/2- cup flour 1/2- tsp. cinnamon 1/2- tsp. soda Cream sugar and margarine. Add egg. Beat well. Add dry ingredients. Stir in Apples. Put in 9 x 13 greased pan. Sprinkle with mixture of: 1/2- cup brown sugar 1/2- tsp. cinnamon 1/2- cup chopped walnuts Bake @ 350 degrees for 20 - 30 minutes. Cut into bars. SIX WEEK MUFFINS 1- box (15 oz.) Post Raisin Bran Flakes 1- cup melted shortening - oil 3- cup sugar 4- eggs beaten 1- qt. buttermilk 5- cup flour 5- tsp. soda 2- tsp. salt Mix together and keep in covered dish in refrigerator.Bake @ 400 degrees 15 - 16 minutes. BUTTER HORNS 1- cup milk 1- cup water 1/3- cup butter 2- pkg. yeast 1/3- cup sugar 2- eggs 3- tsp. salt 6 - 9 cups flour (to make dough soft) Scald milk & add sugar,butter,& salt to 1- cup luke warm water. Add 2- pkg. yeast.When dissolved,add to like warm milk mixture. Add beaten eggs.Fold in sifted flour gradually.Mix until dough is the right consistency to handle,but soft.Half the dough can be stored in the refrigerator in a greased covered bowl to be used later.Make the other half into butter horns at once. Roll out dough on a floured pastry cloth into a circle about 12 " in diameter & 1/4 " thick. Brush with melted butter & cut in 12 pie shaped wedges. Put a spoonful of jam in the center of each pie & roll from the outside in (optional).Place on greased baking sheet with the tag end under.Let rise about 1/2 - hour or until light.Bake in 375 degree oven. ALMOND TARTS 1/4- pound butter 1/2- cup sugar 1- beaten egg 1/4- tsp.baking ammonia (Buy from drug store.) 1/2- tsp. vanilla 1 1/2- cup flour Mix to make a dough.Fill tart shells with a thin layer. 2- oz. almond paste 1- tsp. melted butter 1- beaten egg 1/4- cup sugar Mix ingredients and fill rest of shells.Bake at 350 degrees for 25 minutes. CHEESE STRAWS 1- pound puff pastry 3/4- cup Parmesan cheese 1/4- cup chopped parsley 1 to 2- tsp. cracked black pepper Roll out puff pastry dough to a square about 24 x 20 inches.Mix the cheese and parsley together with the pepper and sprinkle half of the mixture on top of the pastry.Use you hands or a rolling pin to gently press the cheese mixture into the dough.Fold the dough into thirds (like a business letter)and roll out to 12 x 20 inches.Sprinkle remaining cheese mixture on top of dough and press in again. Cut dough into strips 1/4" wide.One at a time,hold one end of a strip down with the thumb and use a gentle pushing motion to roll the other end under the palm to obtain a twisted effect. Place strips on a ungreased baking pan just barely touching each other,to prevent unrolling.They will bake together but can be easily cut or pulled apart.Bake @ 350 degrees for 15-20 minutes or until golden brown and puffy.Serve standing on end in a pretty container. BANANA MUFFINS 1 - egg 2 - cups Bisquick baking mix 1 - cup mashed ripe bananas (about 2 medium) 1/4 - cup sugar 2 - tbsp. milk 2 - tbsp. butter or margarine Preheat Heat oven to 400 degrees.Grease bottoms only of 12 medium cups, 2 1/2 x 1 1/4 ",or line with paper baking cups.Beat eggs slightly;stir in remaining ingredients just until moistened. Divide batter evenly among cups.Bake until golden brown,15 to 17 minutes.Makes 12 muffins. DATE CUP CAKE 1 - cup dates,finely chopped 1 - cup hot water 1 - cup sugar 2 - tbsp. butter 1 - egg 1 tsp. baking soda 1 1/2 - cup flour 1/4 - tsp. salt 1 - tsp. vanilla 1 - cup walnut meats Pour water over dates and cool.Cream sugar,butter and egg.Add dry ingredients,vanilla and nut meats.Mix well and add to date mixture. Batter is thin.Bake in well-greased muffin tins. SIDE WINDER BISCUITS 2 - cups flour 3 - tsp. baking powder 1 - tsp. salt 3 - tbsp. oil enough milk to make stiff dough Mix together.Beat and roll out.Bake @ 450 degrees for 10 minutes. POTATO ROLLS 3/4 - cup milk 1/2 - cup margarine 1/2 - cup sugar 1 - tsp. salt 2 - pkg. yeast 1/2 - cup warm water 4 1/4 to 4 3/4 - cups flour 2 - eggs 2 - cups instant potatoes Heat milk.Add warm margarine,sugar,salt.Cool to lukewarm.Sprinkle yeast on warm water.Add 1 1/2 cups flour to milk mixture and beat well.Beat in eggs and yeast.Gradually stir in remaining flour and instant potatoes,a little at a time,to make a stiff dough.Knead 5 to 8 minutes.Grease top of dough and let rise,covered,in bowl.Let the dough double in size twice.Shape rolls.Brush tops with melted butter.Let rise.Bake @ 375 degrees 12 to 15 minutes.Makes 30 rolls. FRENCH MUFFINS 1 - pkg. active dry yeast 1 1/2 - cup warm water (105 to 115 degrees) 1/2 - cups non-fat dry milk 2 1/2 - cups all-purpose flour 1 - egg,room temperature 1/2 - tsp. salt 1/4 - cup sugar 4 - tbsp. (1/2 stick) butter,melted Mix yeast with warm water to dissolve in a large bowl.Stir in milk.Add flour,1/2 cup at a time,until batter is thick and smooth. Add egg,blending only enough to mix all thoroughly.Cover bowl with plastic wrap and allow batter to ferment and rise at room temperature about 1 hour. Remove plastic wrap.Add salt and sugar to dough;stir down to blend,then add melted butter.When butter has been absorbed into the batter,fill greased muffin tins two-thirds full.(Batter will be stringy and elastic.) ) Bake @ 425 degrees.When muffins have risen into small peaks and are golden brown,about 25 minutes,remove tins from oven,loosen muffins,and turn upside down in its cup.Return muffins to oven to brown for 10 minutes. Place muffins on rack to cool slightly,but serve warm. Makes 18 to 20 muffins. BANANA DATE SCONES 2 - cups flour 1 - tbsp. sugar 2 1/2 - tsp. baking powder 1 - tsp.salt 1/4 - cup butter 2 - eggs 1/4 - cup whipping cream 2 - ripe medium bananas,mashed 3/4 - cup chopped dates In a mixing bowl,stir together flour,sugar,baking powder and salt.Cut in butter until mixture is crumbly.Beat eggs;reserve 2 tablespoons egg mixture.To remaining egg,add cream and bananas. Add banana mixture all at once to flour mixture,along with dates; stir gently until gently moistened.Turn onto lightly floured board. Pat out gently with floured hands to 1/2 inch thick.Cut into diamond shapes and place on lightly greased baking sheets.Brush top with reserved egg and sprinkle with sugar.Bake @ 450 degree oven for 15 minutes.Serve warm.Makes 1 dozen. CRUMPETS 1 - pkg. active dry yeast 2 - tbsp. warm water (105 - 115 degrees) 2 - cups scalded milk 8 - tbsp. (1 stick) butter 3/4 - tsp. salt 3 to 3 1/4 - cups all-purpose flour Soften yeast in warm water.In a mixing bowl,combine milk,butter, and salt;allow to cool until lukewarm.Add yeast.Stir in enough flour to make a stiff dough;beat well.Cover dough with plastic wrap and set in a warm place to rise until light,about 1 hour. Put buttered muffin rings on a hot,buttered griddle.Fill rings half-full with crumpet dough and cook slowly until crumpets are well risen and lightly browned on the under side.Turn rings and all and brown the other side.Watch carefully;if they brown too quickly, lower the flame. To serve,split crumpets.Makes 18 three inch crumpets. NOTE: Make your own muffin rings from small tuna or deviled meat cans;remove tops and bottoms and scrub the cans thoroughly. SCRUMPTIOUS CINNAMON ROLLS 1/2 - cup warm milk 2 - pkg. dry yeast 1 - tbsp. grated lemon peel 1 - tsp. vanilla 1/4 - cup butter,room temperature 1/4 - cup sugar 2 - eggs 1/2 - tsp. salt 3 - cups flour 1/2 - cup raisins 3/4 - cup sugar 3/4 - tsp. cinnamon 1/4 - cup corn oil Oil a large bowl and set aside.Pour milk into a small bowl and sprinkle yeast over top.Let stand for five minutes.Stir in lemon peel and vanilla.Cream butter and stir 1/4 cup sugar into another large mixing bowl.Add eggs and beat until fluffy. Blend in yeast mixture.Add flour and raisins and mix.Turn dough on floured surface and knead about five minutes until smooth.Transfer to prepared bowl.Cover.Let double in size - about 1 1/2 hours.Grease two large baking sheets.Combine 3/4 cup sugar with cinnamon in a small bowl.Punch dough down. Divide into 24 equal pieces.Shape each into a ball.Dip in corn oil,then cinnamon mixture.Place on baking sheets.Let stand until double in size,about one hour.Preheat oven to 375 degrees.Bake for 20 minutes or until golden brown.Serve warm.Makes 2 dozen. FRENCH ALMOND CRESCENT CROISSANTS 1 - cup ground almonds 1/2 - cup powdered sugar 1 - egg white 1/2 - tsp. almond extract 2 - (8 oz.) cans refrigerated crescent dinner rolls 2 - tbsp. margarine or butter,softened 1 - egg white,slightly beaten 1 - tsp. water 1/4 - cup sliced almonds GLAZE: 1/2 - cup powdered sugar 1 - tbsp. margarine or butter,softened 1/2 - tsp. almond extract 2 to 3 - tsp. milk Heat oven to 375 degrees.Lightly grease 2 cookie sheets.In small bowl,combine first 4 ingredients.Separate dough into 16 triangles.Spread scant 1/2 teaspoon margarine over each triangle to within 1/2" of edges.Spread about 2 teaspoons almond mixture over margarine. Roll up,starting at shortest side of triangle and rolling to opposite point.Place rolls point side down on prepared cookie sheets;curve each into crescent shape.Combine remaining egg white and water;brush over rolls.Place sliced almonds on rolls. Bake @ 375 degrees 10 to 15 minutes or until golden brown.In small bowl,blend glaze ingredients until smooth;drizzle over warm rolls. EASY CROISSANTS 5 - cups all-purpose flour 2 - packages Red Star Instant Blend Dry yeast 1/4 - cup sugar 2 - tsp. salt 1 - cup water 3/4 - cup evaporated milk 1/4 - cup butter or margarine 1 - egg 1 - cup butter or margarine,refrigerator temperature,cut into pieces 1 - egg 1 - tbsp. water In large mixer bowl,combine 1 cup flour,yeast,sugar and salt; mix well.In saucepan,heat 1 cup water,milk and 1/4 cup butter until warm (120 to 130 degrees;butter does not need to melt). Add to flour mixture.Add 1 egg.Blend at low speed until moistened beat 3 minutes at medium speed.Set aside. In large bowl,cut 1 cup firm butter into remaining 4 cups flour until butter particles are size of large peas.Pour yeast mixture over flour butter mixture and fold in until all flour is moistened.Cover;refrigerate 2 hours. Place dough on floured surface;knead about 6 times to release air bubbles.Divide into 4 parts.Roll each 1/4 to a 14" circle. With sharp knife,cut into 10 pie shape wedges.Starting with wide edge,roll each wedge toward the point.Place on ungreased cookie sheets,point side down, and curve into croissants. Cover;let rise in warm place until almost doubled,1 to 1 1/2 hours.Combine 1 slightly beaten egg and 1 tablespoon water;brush rolls with egg mixture.Bake @ 350 degrees 15 to 18 minutes until golden brown.Remove from cookie sheets;cool.Makes 40 rolls. QUICK SOURDOUGH BISCUITS 2 - cups proofed sourdough batter 2 3/4 - cups all purpose flour 1 - tbsp. baking powder 1 - tsp. sugar 1/2 - tsp. baking soda 1/2 - tsp. salt 1/4 - cup butter 1/2 - cup milk The evening before prepare sourdough batter according to the directions provided.After 12 hours,combine dry ingredients in a mixing bowl.Cut 1/4 cup soft butter into dry ingredients until the mixture resembles cornmeal.Stir in the milk and sourdough batter and mix well forming a ball.Knead gently on a floured surface about 30 seconds.Roll dough about 1/2" thick.Cut into circles with a cutter.Place apart on a greased baking sheet. Cover lightly and let rest for 30 minutes.Brush tops lightly with some melted butter and bake @ 400 degrees for 15 minutes or until biscuits have puffed and are golden brown. SIMPLE SOURDOUGH PANCAKES OR WAFFLES 2 - cups proofed sourdough batter 1 1/2 - cup all purpose flour 1 - tbsp. sugar 1/4 - tsp. salt 1/2 - tsp. baking soda 1 - tbsp. baking powder 1 - cup milk 3 - eggs 1/4 - cup melted butter FOR PANCAKES: The evening before prepare sourdough batter according to directions provided.After 12 hours;Sift together dry ingredients Beat the milk and eggs together.Mix the above ingredients together and let rest for about 10 minutes.Melt butter and gently mix into the pancake butter. FOR WAFFLES: Prepare as for pancakes except: Separate eggs.Beat yolks with milk and butter.Add to dry mixture with sourdough batter.Let rest and then fold in the stiffly beaten egg whites.Bake in a hot waffle iron. CARAWAY RYE PRETZELS 1 - pkg. dry yeast 1/2 - cup warm water 1/3 - cup brown sugar 1 1/2 - tsp. salt 2 - cups milk 1 - tbsp. caraway seeds 3 - cups light rye flour 2 1/2 - cups unbleached flour 1 - tsp. baking powder Boiling salt water 1 - egg white,lightly beaten Coarse salt (Optional) Soften yeast in warm water for 5 minutes.then stir in sugar and salt.Scald milk and pour into a large mixing bowl;add seeds and cool to lukewarm,then stir in yeast mixture.Beat in 2 cups of the rye flour.Put batter in a warm place and cover with a damp cloth for 1 hour. Mix together remaining flours and baking powder and stir into batter to make a fairly stiff dough(add a little more unbleached flour if necessary).Turn out onto a floured surface and knead for 4 4 to 5 minutes,then stretch dough into a 9 X 13" rectangle.With a sharp knife,cut 18 - 1/2" strips.Then,with floured hands,stretch strips to 16 to 18" lengths and tie loosely,pretzel style. Bring 2 quarts of water to a boil and add 2 tablespoons of salt.With a slotted spoon or spatula,carefully lower one pretzel at a time into the boiling water for 4 seconds.Shake off water and place on a greased baking sheet,about 1" apart.Brush lightly with egg white and sprinkle with salt,if desired. Bake in a preheated-heated 375 degree oven for 20 minutes,or until golden brown.Cool on wire racks.Makes 18 pretzels. YOGURT - OAT BRAN MUFFIN 1 - cup oat bran 1 - cup unbleached flour 1/2 - cup whole wheat flour 2 - tbsp. brown sugar 3 - tsp. baking soda 1/4 - tsp. salt 2 - eggs 1 - cup unflavored yogurt 1/4 - cup oil Combine oat bran,flour,sugar,baking powder and salt in a bowl. Beat eggs with yogurt and oil,then fold into dry ingredients; mix just enough to moisten all ingredients.Spoon into 12 greased muffin cups and bake in a preheated 425 degree oven for 18 to 20 minutes.Serve warm. FESTIVE EASTER TWIST 4 - cups all-purpose flour 1/3 - cup sugar 1 - tbsp. grated orange peel 1/2 - tsp. salt 1/2 - tsp. anise seed 2 - pkg. active dry yeast 1/2 - cup milk 1/4 - cup water 1/4 - cup margarine 8 - eggs,room temperature 1/4 - cup slivered almonds,chopped 1 - tbsp. water Food coloring Confectioners' sugar glaze In large bowl,mix 1 1/4 cup flour,sugar,orange peel,salt,anise seed and undissolved yeast.In a saucepan,heat milk,1/4 cup water and margarine to 120 to 130 degrees.Add to dry ingredients and beat 2 minutes at medium speed,scraping bowl occasionally.Add 2 eggs and 1/2 cup flour.Beat at high speed,2 minutes,scraping bowl occasionally. Stir in almonds and enough remaining flour to make soft dough.On floured surface,knead 8 to 10 minutes.Place in greased bowl;turn to grease top.Cover;let rise in warm draft-free place until doubled in size,about 1 hour. Punch dough down;divide in half.Roll each piece into 24" rope. On greased baking sheet,loosely twist ropes.Shape into circle;seal ends.Place 5 eggs between ropes in twist.Cover;let rise until doubled in size,about 1 hour. Beat remaining egg and water;brush on loaf.Bake @ 350 degrees for 30 to 35 minutes or until done.Remove from sheet;cool on rack.Brush eggs with food coloring;drizzle bread with confectioners' sugar glaze. QUICK CRESCENTS 2 - 8 oz. pkg. refrigerated crescent dinner rolls 1 - egg,slightly beaten 1 - cup sliced,blanched almonds 1 - cup almond paste Separate dough into 16 triangles.On a lightly floured surface,roll out almond paste to a 6 x 20" rectangle(or roll half at a time if you prefer and space is limited).Cut into 6 x 2 1/2" rectangles,then cut each rectangle in half diagonally to make 16 triangles.Lay 1 almond paste triangle on each triangle of dough.Start at narrowest side,roll up to a point.Place on lightly oiled cookie sheet with point underneath.Brush with egg;sprinkle with almonds.Bake in a preheated 375 degree oven for 10 to 12 minutes or until golden. CRISPY SALT CRACKERS 1 - package active dry yeast 2 - tsp. granulated sugar 3 - cups all-purpose flour 1/2 - tsp. salt 1/4 - cup vegetable oil,plus additional oil for coating 1- White of 1 large egg,lightly beaten with 1 tablespoon water Coarse salt In small bowl,combine yeast,sugar and 1 cup warm water(105 - 115 degrees);stir to dissolve.Let stand 5 minutes until foamy.Combine flour,salt and 1/4 cup vegetable oil in food processor(see note); process until flour is just moistened.Add yeast mixture;process 1 to 1 1/2 minutes until dough forms into ball and has spun around bowl about 30 times.Turn dough out onto lightly oiled surface;divide into 16 equal parts.Work with one piece at a time; keep remainder covered with lightly dampened clean towel.To shape breadsticks:Pour enough vegetable oil into jelly - roll pan to just barely cover bottom,2 to 3 tablespoons;set near work surface Roll each piece dough between lightly oiled hands and oiled surface to make breadsticks about 15" long.Place bread stick in oil in pan;roll to coat lightly but evenly on all sides.Transfer breadsticks to ungreased large cookie sheet.Repeat procedure with remaining pieces of dough,spacing breadsticks about 1" apart and dividing among 2 cookie sheets.Let rise,covered with lightly dampened clean towels,in warm draft free place 30 minutes.Heat oven to 350 degrees.Brush breadsticks lightly but evenly with egg white;sprinkle with coarse salt.Bake on two upper oven racks 25 to 30 minutes until crisp and golden.Remove sticks from cookie sheets to wire racks to cool.Makes 16 breadsticks.Note:If you do not have food processor,prepare dough as follows:In large bowl combine flour and salt;make well in center.Pour yeast mixture and oil into well;stir until flour is moistened and dough leaves sides of bowl.Turn onto lightly floured work surface;knead until smooth.Divide dough into 16 pieces;proceed with recipe as directed. WHOLE WHEAT BREADSTICKS Prepare dough as for Crispy Salt crackers,recipe above,substituting 1 1/2 - cups whole wheat flour 1 - cup all-purpose flour 1/2 - cup regular wheat germ for 3 cups all-purpose flour.After shaping,cut breadsticks in half;shape cut ends to match uncut ends.Roll in oil;arrange on cookie sheet 1" apart.Let rise as directed;sprinkle with sesame seeds instead of salt after brushing with egg white; bake as directed.Makes 32 breadsticks. CHEESE STRAWS Heat oven to 400 degrees.In medium size bowl,combine 1 - cup all-purpose flour 1/4 - tsp. ground red cayenne pepper with pastry blender,cut in 1/2 - cup butter or margarine,softened until resembles coarse meal.Add 1 - cup finely grated sharp Cheddar cheese 1/4 - cup milk mix until dough just begins to hold together.On lightly floured surface,knead until dough just holds together.Lightly dust surface with flour;with lightly floured rolling pin,roll out dough to slightly less than 1/4" thickness.Cut into 3 x 1/2" strips.Twist each strip twice to form spiral;place on ungreased large cookie sheet;press ends of strips gently but firmly to cookie sheet.Bake 12 to 15 minutes until lightly browned and crisp.Makes 3 dozen. WILD RICE BREADSTICKS 1/2 - cup wild rice,washed under hot water;drain In small saucepan over medium heat,bring 2 cups water to boil; add rice,reduce heat to low.Simmer,covered,45 minutes until rice is very soft.Drain.Prepare dough as for Crispy Salt crackers, recipe above,processing cooked wild rice and 2 teaspoons fennel seeds with flour mixture before liquid ingredients are added. Shape breadsticks as directed but reduce length to only 12". After rising,,with scissors,make short slanted snips about 1" apart along 1/3 of each bread stick;make snip to match on other side.Breadsticks will resemble wild rice stalks.Brush with egg white;sprinkle with coarse salt;bake 35 to 45 minutes until crisp and golden.en.en.Remove carefully from cookie sheets to prevent from breaking.Makes 16 breadsticks. CRISPY CORN STICKS 1/2 - cup vegetable shortening,melted 2 - cups yellow cornmeal 1 1/2 - cups flour 2 - tsp. sugar 1 - tbsp. baking powder 1/2 - tsp. salt 2 - eggs,slightly beaten 1 1/2 - cup milk 4 - tbsp. butter,softened Preheat oven to 450 degrees.Brush 1 tsp. shortening over each cornstick cast iron mold and place in the oven.Combine the dry ingredients in a bowl.Add eggs,milk,butter and the remaining 1/4 cup melted shortening or bacon fat.Blend just until all are moistened.Spoon or pour into hot molds,filling to the top.Bake for about 10 minutes or until tops are golden.Remove from molds and serve immediately.Makes about 20. ELEGANT FRESH APPLE TART 8 - oz. pie crust dough 1/2 - cup ground walnuts or pecans,optional 1 - lb. cream cheese,softened 8 - oz. sour cream 3/4 - cup powdered sugar 1 - tsp. maple flavoring 1 - lb. Red or Golden Delicious apples,cored and sliced lengthwise into 1/4" wide pieces 1/2 - cup orange marmalade Mix dough and nuts until thoroughly combined.Press dough into bottom and up sides of fluted pie or tart pan.Bake in preheated oven, 425 degree 10 to 12 minutes,until golden.Cool crust. Combine cream cheese,sour cream,sugar and maple flavoring,blending until smooth.Divide mixture in half.Spread half of cheese mixture into cooled pie crust. Top with half of the apple slices,arranging apple slices alternately in a ring.Spread remaining cheese mixture over first layer of apple slices.Arrange remaining apple slices in a ring.Fill center of ring with additional sliced apples or other sliced fruits. Heat marmalade over low heat until mixture thins.Strain,if desired. Spread warm glaze over apples.Refrigerate several hours to firm. Yield: one 11" pie. SUNDAY MORNING MUFFINS 1 - cup sour cream 1/3 - cup sugar 1/4 - cup butter,melted 1 - tsp. cinnamon 3/4 - tsp. baking soda 1 - egg,beaten 1 - cup bran flakes 1/2 - tsp. salt 1 - cup flour 1 - cup chopped apples Combine sour cream,butter and egg.Add bran flakes,let stand until softened.Add combined dry ingredients,mixing just until moistened. Fold in apples.Spoon into greased medium-sized muffin pan,filling each cup 3/4 full.Bake @ 400 degrees,25 minutes.Makes 1 dozen. DINNER ROLLS 1 - cup boiling water 1 - cup butter or margarine 1 - cup sugar 2 - tsp. salt 3 - pkg. yeast 1 - cup warm water 2 - eggs 6 - cups all-purpose flour Pour boiling water over butter,sugar and salt.Stir and let cool. Dissolve yeast in warm water.Beat in eggs and add to cooled mixture.Add flour,mixing well.Let rest in refrigerator overnight. Roll dough out to thickness of 1/4".Cut rolls out with biscuit cutter 2 hours before baking.Bake in preheated 425 degree oven for about 12 minutes.Rolls can be frozen before baking.Makes 50 rolls. MERRY TIME MUFFINS 2 1/4 - cups ground oat flour 1/4 - cup firmly packed brown sugar 1 - tbsp.baking powder 1/4 - tsp. salt,optional 3/4 - cup skim milk 1/2 - cup egg substitute or 2 eggs,beaten 1/4 - cup molasses or honey 2 - tbsp. vegetable oil 1/4 - cup chopped nuts,optional 1/4 - cup raisins,optional Ground oat flour: For 2 1/4 cups,place 3 cups quick or old fashioned oats,uncooked, in blender.Cover;blend about 1 minute,stopping occasionally to stir oats. Heat oven to 425 degrees.Grease bottoms only of 12 medium muffin cups or line with paper baking cups.Combine dry ingredients.Add milk, egg substitute,molasses and oil;mix just until dry ingredients are moistened.Stir in nuts and raisins.Fill prepared muffin cups 3/4 full;bake 15 to 17 minutes or until deep golden brown.Makes 1 dozen. BEST BRAN MUFFINS 1 1/4 - cup all-purpose flour 1 - tbsp. baking powder 1/4 - tsp. salt 2 - tbsp. sugar 1 - cup all-bran or Bran Buds cereal 1 - cup milk 1 - egg 3 - tbsp. vegetable oil Optional: 1/2 cup raisins or blueberries,fresh or frozen(not thawed) Stir together flour,baking powder,salt and sugar.Set aside.Measure all-bran cereal and milk into a large bowl.Stir to combine.Let stand about 2 minutes or until cereal is softened.Add egg and oil.Beat well. Add raisins or blueberries,if desired.Add flour mixture,stirring only until combined.Portion batter evenly into 12 greased 2 1/2" muffin pan cups.Bake @ 400 degrees,20 to 25 minutes or until lightly browned. JALAPENO CORN MUFFINS IN ORANGE SHELL 6 to 8 - navel oranges 1 - 7 oz. box corn muffin mix 2 - 4 oz. cans chopped jalapeno chilies Butter Heavy aluminum foil Cut off the top 1/4 of an orange.With a serrated grapefruit spoon or knife,free the whole orange from its rind. In a plastic bag,mix muffin mix according to package directions. Add the drained chilies (up to 4 oz.,which makes a very hot muffin). Lightly butter the insides of the orange shells.Do not butter the top lid piece.Pour the muffin batter until the hollowed out oranges are half full.Cover with the orange lid and wrap in foil.Bake directly on coals for 20 to 30 minutes. To serve,remove foil and either eat with a spoon or cut peel to free muffins.Makes 6 to 8. CHIVE BUTTERMILK CORN MUFFINS 1 - cup all-purpose flour 1 - cup corn meal 3/4 - tsp. sea salt 2 - tsp. double-acting baking powder 1 - tsp. baking soda 1/2 - cup sugar 2 - eggs 1/4 - cup chives,finely snipped 1 - cup buttermilk 1/4 - cup butter,melted and cooled Preheat oven to 425 degrees.Sift together the dry ingredients in a large bowl.In a separate bowl,lightly beat the eggs and then mix in the chives,buttermilk and the butter.Stir this into the corn meal mixture.Do not over mix. Fill buttered muffin tins 2/3 full.Bake on the middle oven rack for 15 to 20 minutes or until golden brown.Makes 10 to 12 muffins. HOT CROSS BUNS 1/4 - cup sugar 1/4 - cup shortening 1 - egg 1/2 - tsp. vanilla 1/4 - tsp. cinnamon 1/4 - tsp. allspice 1 - tsp. salt 1 1/2 - cups warm water 1 1/2 - tbsp. dry yeast 1/4 - cup dry milk 1/2 - cup fruit mixture 2 1/2 - cups flour Cream sugar,shortening and egg.Add vanilla and spices.Activate yeast in 1 1/2 cups water.Dissolve milk in balance of water.Add both to creamed mixture. Add 2 1/2 cups flour and beat well.Add fruit and turn on floured surface and knead in balance of flour.Let rise in greased bowl until doubled. Punch down and divide in half.Roll each piece into rope about 1 1/2" in diameter.Cut into 1" pieces and shape into rounds. Put 8 into foil lined pan.Should make about 3 pans.Let rise and bake at 350 degrees about 15 minutes.Brush with warm syrup while still hot. SPANISH CRULLERS 1 - cup water 2 - tbsp. light corn syrup 1/2 0 tsp. grated orange rind 1/4 - tsp. salt 1 - cup sifted flour 2 - medium eggs 1 - quart corn oil 1/4 - cup sugar 1 - tsp. ground cinnamon In a 2 quart saucepan,bring water,corn syrup,orange rind and salt to boil over medium heat;remove from heat.Stir in flour. Beat at medium speed until mixture is smooth.Beat in eggs,one at a time,until mixture is smooth.Spoon batter into pastry bag with a 1 large star tip.Pour oil into a electric skillet with a depth of 1/2",filling no more than 1/3 full.Heat oil to 375 degrees.Pipe 3" strips,cutting with knife ,into the oil.Fry a few at a time,for 2 to 3 minutes or until golden brown.Drain on paper towels.In a small bowl,mix sugar and cinnamon well. Roll each cruller in the mixture and serve warm. Makes about 45 crullers. QUICK PIE PASTRY 1 - lb. butter 4 - cups flour 1 - tbsp. sugar 1 - tsp. sugar 2 - tsp. salt 1/2 - cup ice water In the bowl of a food processor,combine the butter and all dry ingredients.Process,just until the mixture resembles coarse meal. Add ice water,bit by bit,until the dough pulls away from the bowl and forms a solid mass.This process should take less than one minute. Remove the dough from bowl.Knead once or twice on a floured surface.Divide dough into fourths.Flatten into 4 rounds.Wrap individually in plastic wrap.Chill for one hour or more.Roll each to a 10" circle.Wrap very well in plastic and freeze until ready for use.Makes 4 - 10" circles. OIL PASTRY 1 - cup flour 2 - tbsp. flour 1/2 - tsp. salt 6 - tbsp. vegetable oil 2 - tbsp. cold water Stir flour and salt together in a medium bowl.Add oil and water at the same time.Stir,quickly,until the mixture forms a ball.If necessary,add 1 to 2 tsp. water to crumbs in bottom of bowl.Shape into a flat ball.Because oil pastry absorbs flour very quickly,place the dough ball between two squares of waxed paper.Place on a lightly dampened surface to keep the bottom from slipping.Roll out dough between waxed paper to desired size.Peel off top paper.Flip over dough with remaining waxed paper.Center dough over pie pan.Gently,peel off paper.Ease dough into pan. PULL APART PECAN CRESCENTS 4 3/4 - cups all purpose flour 1/3 - cup sugar 1 - tsp. salt 2 - pkg. active dry yeast 3/4 - cup milk 3/4 - cup butter or margarine 1/2 - cup water 3 - eggs,at room temperature Pecan Date or Pecan Poppy Seed Filling (recipe follows) 1/3 - cup chopped pecans In a large bowl,mix 1 1/2 cups flour,sugar,salt and undissolved yeast. Heat milk,butter and water until warm (125 to 130 degrees). Butter does not need to melt.Gradually,add to dry ingredients; beat 2 minutes at medium speed of an electric mixer,scraping bowl occasionally.Add 2 eggs and 1/2 cup flour;beat at high speed 2 minutes,scraping bowl occasionally.Stir in enough additional flour to make very stiff batter.Cover tightly.Refrigerate dough at least 2 hours or up to 2 days. Prepare filling.Pinch down dough.Turn out onto a lightly floured surface.Divide dough into 2 equal parts;roll each past to a 15" circle.Cut each circle into 6 pie shaped wedges.Place 1 rounded tablespoon of filling at wide end of each wedge.Roll up from wide end to make a crescent.Arrange 6 of crescents on a greased baking sheet in a circle,spoke fashion,with one end of each crescent meeting at center.Pinch ends at center to seal. Curve each crescent slightly.Repeat with remaining crescents on separate greased baking sheet.Cover;let rise in warm draft free location until doubled in size,about 30 minutes. Lightly beat remaining egg;brush on top of crescent.Sprinkle with chopped pecans.Bake @ 375 degrees for 15 minutes or until done.Carefully,slide crescents onto wire racks to cool. PECAN DATE FILLING Combine 1 - 8 oz. pkg. chopped dates or pitted dates,snipped and 3/4 cup orange juice in a saucepan over medium heat.Simmer 15 minutes,stirring occasionally,until very thick.Stir in 1 tbsp. lemon juice and 1/2 cup chopped pecans.Cool. PECAN POPPY SEED FILLING Combine 3/4 cup (3 3/4 oz.) poppy seed,1/3 cup unsifted confectioners' sugar and 3 tbsp. honey until well blended. Stir in 1/2 cup chopped pecans. POPOVERS FOR TWO 1/2 - cup sifted all purpose flour 1/4 - tsp. salt 1/2 - cup milk 1 - egg Preheat oven to 425 degrees.Generously,grease 4 (6 oz.) custard cups.Beat all ingredients in small bowl with beater.Pour batter evenly into prepared custard cups.Place on cookie sheets.Bake 40 to 45 minutes.Serve hot with butter and jams. REFRIGERATED BRAN MUFFINS 1 - cup boiling water poured over 2 1/2 tsp. baking soda.Let cool. Cream 1 cup shortening,1 cup sugar,2 eggs,2 1/2 cups flour,1 1/2 tsp. salt.Mix and add 2 cups All Bran,1 cup bran flakes and 2 cups buttermilk.Mix well and refrigerate.Must be kept covered.Will keep a couple of weeks.bake in greased or paper lined muffin pans @ 375 degrees for 20 to 30 minutes. CRANBERRY CORN MUFFINS 1 - 7 oz. can jellied cranberry sauce 1 - 8 oz. pkg. corn muffin mix Cut cranberry sauce into 1/4" cubes.Prepare muffin mix as directed on package.Fold in cranberry sauce.Fill paper lined muffin pan cups 1/2 full and bake as directed on package.Makes 12 muffins. APPLE BRAN MUFFINS 2 - cups Bisquick baking mix 1 - tsp. ground cinnamon 3/4 - cup whole bran cereal 1 - egg 1 - cup chopped pared apple 2/3 - cup apple juice 1/3 - cup packed brown sugar 1/4 - cup raisins 2 - tbsp. vegetable oil Grease bottoms only of 12 medium muffin cups,2 1/2 x 1 1/4" or line with paper baking cups. Mix all ingredients except apple and raisins;beat vigorously 30 seconds.Fold in apple and raisins.Divide batter evenly among cups. Bake in preheated 400 degree oven until brown,21 to 23 minutes. Cool 5 minutes before removing from pan.Makes 12 muffins. POPOVERS FOR TWO 1/2 - cup sifted all purpose flour 1/4 - tsp. salt 1/2 - cup milk 1 - egg Preheat oven to 425 degrees.Generously,grease 4 (6 oz.) custard cups.Beat all ingredients in small bowl with beater.Pour batter evenly into prepared custard cups.Place on cookie sheets.Bake 40 to 45 minutes.Serve hot with butter and jams. VALENTINE BISCUITS Add instant minced onion to your favorite biscuit recipe and use tomato juice for the liquid.Roll out and cut into heart shapes. Bake and serve hot with butter for breakfast,lunch or dinner. SOUR CREAM BISCUITS 2 - cup flour 1 - cup dairy sour cream 1/4 - cup milk 1 - tbsp. baking powder 1 - tsp. salt 1 - tsp baking soda Melted butter Sift together flour,baking powder,baking soda and salt.Blend in sour cream.Stir in milk to make a soft dough.Knead,gently,on lightly floured surface.Roll or pat 1/2" thick.Cut with biscuit cutter 2" in diameter;place on baking sheet.Bake 10 to 12 minutes in 450 degree oven.Brush tops with melted butter and serve immediately.Yield: 12 to 15 biscuits. ROLLED OATS MUFFINS 2 - cups rolled oats 2 - cups sour milk 1 - tbsp. butter 1/2 - cup sugar 1 - egg,well beaten 1 - tsp baking soda 1 - cup flour 1/2 - tsp. salt Soak oat in sour milk overnight.Next day add,the butter,softened, sugar and eggs.Sift dry ingredients together and stir into oat mixture,stirring until dry ingredients are just barely mixed in.Bake for 30 minutes in a 400 degree oven until muffins are golden brown and springs back to touch. CHEESE ROLLS 2 - pkgs. active dry yeast 1/2 - cup lukewarm water 1/2 - cup warm water 1/2 - cup sugar 1 - tsp. salt 2 - eggs,beaten 1/2 - cup shortening,margarine or butter 4 12/ to 5 - cups flour Dissolve yeast in warm water,stir in milk,sugar,water,eggs,shortening and 2 1/2 cups of the flour.Beat until smooth;mix in remaining flour to make dough easy to handle.Let rise until double in bulk.Roll out as you would cinnamon rolls.Spread with softened butter or margarine;add a layer of grated sharp Cheddar cheese.Roll and cut as you would cinnamon rolls ,and twist before putting in greased pan.Let rise.Bake in a 375 degree oven 20 minutes. PEACH MUFFINS 1/2 - cup butter 3/4 - cup sugar 1 - egg 1 1/2 - cups flour 1 1/2 - tsp. baking powder 1 - cup frozen,sliced peaches 1 - tsp. vanilla 1/2 - cup plain yogurt or sour cream 1 - cup chopped pecans Cream the butter.Add sugar and beat until light.Add egg and beat again.Sift together flour and baking powder.Chop frozen peaches into small pieces.Beat vanilla and yogurt into butter mixture,then stir in flour.Add peaches and nuts and stir briefly.Drop by tablespoons into well-greased miniature muffin tins.Bake @ 400 degrees for 15 minutes or until nicely browned.Makes 3 dozen. CHIVE BISCUITS 1 3/4 - cups flour,sifted before measuring 1/2 - tsp. salt 1 - tbsp. baking powder 3 - tbsp. butter 3 - tbsp. shortening 2 - tbsp. minced fresh chives 3/4 - cup milk Sift flour,salt and baking powder into a bowl.Add butter and shortening and cut it in using two knives or a pastry blender.The mixture should resemble coarse meal.Add chives and toss to distribute evenly.Add milk and stir until the dough pulls away easily from the bowl. Turn dough onto floured surface and knead gently and quickly until the dough is smooth,about 10 folds.Roll with a rolling pin to desired thickness (the large the diameter,the thicker the biscuit should be.) A 2" biscuit should be rolled about 1/2" thick.Bake on an ungreased baking sheet @ 450 degrees until lightly browned,about 12 minutes Cheddar Biscuits: Substitute 1/3 cup grated Cheddar cheese for the chives.Add 1/8 tsp. cayenne pepper to the dough. Sprinkle additional grated cheese on top,if desired. GINGER-PUMPKIN MUFFINS 1 1/2 - cups sifted all-purpose flour 1 3/4 - tsp. baking powder 1/2 - tsp. baking soda 1/4 - tsp. salt 3/4 - tsp. ground ginger 1/2 - tsp. ground cinnamon 1/8 - tsp. ground cloves 6 - tbsp. (3/4 stick) butter or margarine,at room temperature 1/3 - cup granulated sugar 1/3 - cup firmly packed dark brown sugar 1 - egg 1/2 - cup plus 2 tbsp. canned solid-packed pumpkin 1/2 - cup milk 1/2 - cup currants,optional 2 - tsp. granulated sugar 1/4 - tsp. ground cinnamon Line 12 - 2 1/2" muffin cups with paper liners.Sift together first 7 ingredients.Beat butter,1/3 cup granulated sugar and brown sugar in medium-size bowl until light and fluffy.Beat in egg and pumpkin.Add flour mixture alternately with milk,blending after each addition, beginning and ending with flour mixture.Fold in currants,if desired. Combine the 2 tsp. granulated sugar and 1/4 tsp. cinnamon in small bowl.Fill muffin cups 3/4 full.Sprinkle with sugar-cinnamon mixture. Freeze,uncovered,until solid.Remove frozen batter from pans with liners.Seal in freezer bags or wrap in heavy-duty aluminum foil. Freeze for up to 6 weeks.When ready to bake,remove frozen batter from freezer and return to muffin pan. Bake @ 350 degrees 35 to 40 minutes or until wooden toothpick inserted in center of muffin comes out clean.Makes one dozen. ELEPHANT EARS 1 - pkg. dry yeast 1/4 - cup lukewarm water 2 - cups flour 1 1/2 - tbsp. sugar 1/2 - tsp. salt 1 - cup butter or margarine 1/2 - cup scalded and cooled milk 1 - egg Cinnamon Sugar Soften yeast in lukewarm water.Mix flour,sugar and salt.Cut in butter or margarine as for pastry.Combine milk,egg and softened yeast.Add to flour mixture.Chill,covered,for at least 2 hours.Turn out on floured board,punch down,cover with a cloth and let rest 10 minutes.Roll into 10 x 18" rectangle.Spread with soft butter or margarine.Sprinkle with sugar and cinnamon evenly out to edges.Roll as for jelly-roll,sealing edges.The roll should be 18" long.Cut in 1" slices.Mix 1 1/2 cups sugar and cinnamon.Put some sugar mixture on wax paper.Place on sugar mixture 1 slice at a time.Roll to about 5" diameter.Place on cookie sheet, sprinkle with more sugar mixture (nuts,also,if desired).Bake @ 400 degree for 12 minutes. FRIED ELEPHANT EARS 2 - cups milk 5 - tsp. sugar 5 - tsp. shortening 2 - tsp. salt 2 - pkgs. yeast 2 - cups warm water 8 - cups flour Cinnamon Sugar Scald milk.Add sugar,shortening and salt.Cool to lukewarm.Sprinkle yeast onto warm water in large bowl.Add milk mixture and flour.Beat until smooth.Stir in flour to make dough.Turn dough onto lightly floured board.Knead until smooth (about 10 minutes).Place in greased bowl.Grease top of dough.Cover;let rise until double,about 1 hour. Divide dough into balls.Roll each out.Deep fry in oil @ 375 degrees. Sprinkle with cinnamon and sugar.