Mike and Sarah

1/3 cup sugar

1/4 cup butter

1 egg

2-1/3 cups flour

4 t baking powder

1/2 t salt

1 cup milk

1 t almond or vanilla extract

1-1/2 cups of blueberries

Streusel:

1/2 cup sugar

1/3 cup flour

1/2 t cinnamon

1/4 cup margarine

In a mixing bowl cream sugar and butter, add egg and mix well. Combine flour, baking powder, and salt, and add to the creamed mixture; alternately with milk. Stir in vanilla, fold in blueberries. Fill 12 greased or paper lined muffin cups 2/3 full. In a small bowl, combine sugar, flour, and cinnamon. Cut in margarine, until crumbly. Sprinkle over muffins, bake at 375 degrees for 25-30 minutes

Yield: 1 dozen muffins

Mike and Sarah

2 cups flour

1 T poppy seeds

1/2 cup sugar

1 cup Orange Juice

1 t baking powder

1 t vanilla or almond extract

Combine all ingredients. Pour into loaf pan, and bake at 45 minutes at 325 degrees, let sit and cool 10 minutes, and remove from pan.

Mike and Sarah

1-1/2 cups biscuit mix (Bisquick works)

1/4 cup apple juice

1/4 cup milk

1 T minced onion

1 T sugar

1/2 t oregano

1/4 cup Parmesan cheese

Tomato Butter:

1/2 cup butter (not margarine)

4 tsp tomato paste

cayenne pepper to taste

In mixing bowl, combine the first 7 ingredients, just until blended. Spoon into a greased 9" round cake pan. Sprinkle with Parmesan cheese. Bake at 400 degrees, 18-20 minutes or until golden brown. Tomato Butter: Combine ingredients and beat until smooth, serve with warm bread

Yield: 6-8 servings

Don and Mary Jane

1/2 c milk, scalded

1/2 c sugar

1 t. salt

1/2 c margarine

1/2 c warm water

2 pkg. yeast (2-1/2 t. = 1 pkg.)

1 egg

3-1/2 c unsifted flour

Add sugar, salt and margarine to the scalded milk and cool to lukewarm. Place warm water into a large warmed bowl. Sprinkle in the yeast until dissolved. Add in the milk mixture. Add 2 cups of flour and beat mixture until smooth. Stir in the remaining flour 1-1/2 cups. cover and let rise 30 minutes until double in bulk. Punch and shape into 2 dozen rolls. Cover and let rise for 30 minutes until double in bulk. Bake at 400 degrees for 15 minutes

Scott and Faye

2 c graham flour

1 1/2 c white flour

1/2 c corn meal

1/2 c brown sugar

1/2 t baking powder

1/2 t salt

2 t baking soda

1 c raisins

1/2 c molasses

2 c buttermilk

Mix and put in loaf pans. Makes 2 loaves. Bake 60 minutes at 350.

Brian and Susan

2 Loaves frozen bread dough

1/2 C. Margarine

1 C. Brown Sugar

2 Small Package non-instant vanilla pudding

2 T milk

Cinnamon to Taste

Thaw out bread in refrigerator overnight. Break one loaf of bread into a greased 9 x 13" pan. Combine brown sugar, milk, margarine and pudding in saucepan. Heat and mix together well. Pour mixture over bread in pan. Break second loaf into pan. Sprinkle with cinnamon and let rise for 2-3 hours. Bake at 350 degrees for 20-30 Minutes.

Bob and Cathy

2 loaves Italian bread

1/2 lb margarine

2 T instant onion Frost tops and sides of bread with mixture. Wrap in foil and bake at 350 for 30 minutes.

1 T prepared mustard

1/2 t Beau Monde

2 T lemon juice

1 T poppy seeds

1 package Swiss cheese slices

Slice bread, but not all the way through the loaf. Put a slice of cheese in between each slice of bread. Mix together margarine, onion, mustard, Beau Monde, lemon juice and poppy seeds. Frost tops and sides of bread with mixture. Wrap in foil and bake at 350 for 30 minutes.

Bob and Marria

2 Cups flour

1 Tablespoon baking powder.

2 Teaspoons sugar

1/2 Teaspoon salt

1/4 Teaspoon ground cinnamon

1 Cup milk

1/4 Cup cold margarine.

Cinnamon Sugar

In a bowl, combine dry ingredients, cut in butter until crumbly. Stir in milk just until moistened. Drop 1/4 cupfuls onto a greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar. Bake at 450 for 10-12 minutes or until lightly browned. Yield: @ 1 dozen.

Bob and Marria

1/3 Cup margarine

1/2 Cup Sugar

1 Egg

1/2 Cup milk

11/2 Cups flour

11/2 Teaspoons baking powder

1/2 Teaspoon salt

1/4 Teaspoon nutmeg

TOPPING

1/4 Cup Margarine

1/2 Cup Sugar

1 Teaspoon cinnamon.

In a mixing bowl, cream butter and sugar; beat egg and milk. Combine flour, baking powder, salt, and nutmeg; stir into a creamed mixture (batter will be stiff). Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 for 15-20 minutes or until muffin test is done. Meanwhile, melt butter and combine sugar and cinnamon. Remove muffins from the oven, immediately dip tops in butter, then in cinnamon sugar. Yield: One dozen..

Mom

6 T. margarine

3/4 Cup dark corn syrup

1-1/4 Cups brown sugar.

Melt topping ingredients and heat together until boiling. Pour into a 9x13 in pan and an 8 inch round square or round pan.

Mom

2 Cups flour

2 t salt

1/2 Cup sugar

2 Packages dry yeast

2 cups water

1/4 cup oil

1/2 cup flour

1 egg.

Cinnamon Roll Topping Recipe (see above)

Extra margarine, cinnamon, and sugar.

Mix above ingredients together in a bowl and then add 2 cups water and 1/4 cup oil, heated together (warm, not boiling). Beat 2 minutes at medium speed and then add 1/2 cup flour and 1 egg. Beat at high speed for 2 minutes, then add about 4 cups or so of flour or enough to make a fairly stiff dough. Make Cinnamon roll topping mix according to directions. Roll out dough, spread margarine on dough, sprinkle . with white sugar and cinnamon. Roll up and slice. Place slices on corn syrup mixture. Cover and let rise until double in bulk. Bake at 375 for about 20 minutes, or until brown on top. When done, remove and turn upside down on foil right away.

Brian and Susan

2 Bananas mashed

1/2 C. shredded coconut

1 C. Sugar

2 eggs

2 C. Flour

3 T. Milk

1/2 t. Soda

1/2 t. Salt

1/2 C. Melted Butter

1 1/2 t Baking Powder

1 t. Vanilla

Combine bananas, sugar, and eggs. Add milk, flour, salt, soda, and baking powder. Add butter, vanilla and coconut. Put in greased floured pan and bake at 350 degrees for 1 hour. Let cool before cutting.

Bob and Cathy

2 C. Flour

1 Stick unsalted butter cut into bits

1 C. Sugar

1 t. Orange Zest

1 1/2 t. Baking Powder

3/4 C. Orange Juice

1 t. Salt

1 Egg

1/2 t. Baking Soda

1 C. Coarsely chopped Cranberries

1/3 C. Coarsely Chopped Walnuts

In a food processor or in a bowl with a pastry blender blend together the flour, sugar, baking powder, salt, baking soda, and butter until the mixture resembles meal and transfer the mixture into a large bowl. In a small bowl whisk together the zest, juice and egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Stir in the cranberries and walnuts and transfer the batter to a well buttered 9 x 5" loaf pan. Bake the bread in a 350 degree oven for 1 1/4 hours or until a tester comes out clean. Let bread cool in pan for 15 minutes and turn out on a rack.

Scott and Faye

1/4 c margarine, melted

3/4 c sugar

2 eggs, beaten

2 1/4 c flour

2 t baking powder

1 t salt

1 c eggnog

1/2 c chopped pecans

1/2 c chopped red and green candied cherries

In large bowl, mix butter, sugar and eggs. Mix flour, baking powder and salt in another bowl. Stir into butter mix alternately with eggnog. Mix just until moist.Fold in nuts and cherries. Spoon in greased loaf pan. Bake at 350 for 70 minutes or until done.

Scott and Faye

1 c whole wheat flour

1 c white flour

4 t baking powder

1 T sugar

3/4 t salt

1/4 c margarine

1 c milk

In bowl, mix flours, baking powder, sugar and salt. Mix well. Cut in margarine until resembles coarse crumbs. Stir in milk just until moist. Turn out onto lightly floured surface, knead gently 8-10 times. Roll to 3/4" thickness. Cut with 2 1/2" biscuit cutter. Place on ungreased baking sheet. Bake at 450 for 10-12 minutes or until lightly browned. Serve warm. Makes 1 dozen

Scott and Faye

2 1/2 c flour

2/3 c sugar

1 t baking soda

3/4 t cinnamon

1/2 t salt

1 1/2 c sliced fresh strawberries

1 c nonfat buttermilk

1/3 c margarine, melted

1 1/4 t vanilla

1 egg, lightly beaten

cooking spray

1 1/2 T sugar

Mix flour and next 4 ingredients in large bowl, stir well. Add fresh berries, stir well and make a well in center.

Mix buttermilk and next 4 ingredients. Stir well. Add to dry ingredients, stirring just until moist. Divide among 18 muffin cups coated with spray. Sprinkle 1 1/2 T sugar divided evenly over all. Bake at 350 for 25 minutes or until toothpick comes out clean. Remove from pans immediately. Cool on wire rack.

Bob and Cathy

1 package of crescent rolls

butter

cinnamon and sugar.

powdered sugar glaze

Divide 1 package of crescent rolls into 4 rectangles. Spread each with butter, sprinkle with cinnamon and sugar. Roll up jelly roll style. Slice each of the four jelly rolls into 5 slices. Lay on a baking sheet. Bake at 375 for 15 - 20 minutes. Glaze with powdered sugar glaze. Make cool designs with the rolls on the baking sheet . . . Christmas trees, etc . . .

Brian and Susan

1 C. Sugar

1/2 t Salt

1 Egg

2 C. Flour

1/4 C. Hot Water

1 t. Baking soda

2 T. Butter

1 C Blueberries

1/2 C. Orange Juice

Beat sugar and egg, then add water, butter and orange juice. Mix well. Add flour and soda. Beat. Fold in berries. Bake at 350 degrees for 1 hour. While still warm, glaze with powdered sugar mixed with a little orange juice.

Bob and Cathy

one loaf of frozen bread dough

olive oil

cracked pepper

ham

pepperoni (or salami)

shredded mozzarella cheese

Thaw one loaf of frozen bread dough. Spread out into a large rectangle. Brush with olive oil. Press cracked pepper into the olive oil. Layer with ham, pepperoni (or salami) and shredded mozzarella cheese. Fold in ends of dough and roll up jelly roll style, starting on long side. Bake at 350 about 25 minutes. Cut into slices and serve warm with your favorite pizza or spaghetti sauce.

Bob and Cathy

1-18 oz yellow cake mix

1-3 oz package instant coconut cream pudding

1/2 c vegetable oil

4 eggs

Soak 1/4 c poppy seeds in 1 c of hot water.

Mix together: 1-18 oz yellow cake mix, 1-3 oz package instant coconut cream pudding, 1/2 c vegetable oil. and 4 eggs

Soak 1/4 c poppy seeds in 1 c of hot water. Add to cake mixture and beat thoroughly. Pour into 2 greased loaf pans. Bake at 325 for 40 - 50 minutes.

Mom

1 C. sugar

8 oz. sour cream

2 eggs

2 t. vanilla

2 C. flour

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1-1/4 C. chopped peeled tart apples

1 C. chopped pecans

1/4 C butter or margarine

1/4 C. packed brown sugar

In a large bowl, beat together sugar, sour cream, eggs, and vanilla on low speed of an electric mixer, until combined, then beat on medium speed for 2 minutes. Stir together flour, baking powder, soda, and salt. Add to sour cream mixture, beating on low speed until combined. Stir in apples and 1/2 C. pecans. Turn into a greased loaf pan. Sprinkle with the rest of the pecans. Press lightly into batter. Bake at 350 for 55-60 minutes. Cool in pan on a rack for ten minutes.

In a small saucepan heat butter and brown sugar, cook and stir to a boil. Reduce heat and boil gently 1 minute. Remove bread from pan. Drizzle top with brown sugar mixture.

Scott and Faye

2 c flour

2 T brown sugar

1 T baking powder

1/4 t salt

3 T plus 1 t margarine, cut in small pieces

3/4 c 1% milk

1/2 c mashed cooked sweet potato

Mix first 4 ingredients in bowl, cut in margarine with fork until resembles coarse crumbs. Add milk and sweet potato, stir just until moist. Turn dough onto heavily floured surface. Knead 4 or 5 times. Roll to 1/2" thickness, cut dough with 2 1/2" biscuit cutter. Place on baking sheet. Bake at 450 for 15 minutes or until golden. Makes 1 dozen

Bob and Cathy

2 c flour

1/2 t salt

1-1/2 t baking powder

1/2 t baking soda

1 c sugar

1/4 c margarine, melted

1/2 c orange juice

1 egg, beaten

1 T grated orange rind

1-1/2 c fresh cranberries, halved

3/4 c chopped nuts

Preheat oven to 350. Grease well an 8x4x2 loaf pan. Sift together flour, salt baking powder, baking soda and sugar. Combine margarine with orange juice and egg. Add to dry ingredients, stir just to moisten. Stir in cranberries and nuts. Bake 1 hour.

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