Pull Aparts

1 Cup Brown Sugar
1 cube butter
1 TB Cinnamon
2 TB Water
2 packages biscuits

Melt butter, and combine all of the ingredients together. Bake on 350 for 20-25 minutes. (I use a 9X9 pan)

Breadsticks--best ever!

1 Tbsp yeast
3 1/2 - 4 cups flour
1 1/2 cups water (divided)
2 Tbsp sugar
1/2 tsp salt

Soften yeast in 1/2 cup of warm water. Mix sugar, salt, remaining 1 cup water, and 3 1/2 cups fo flour together: add yeast. Blend well adding enough remaining flour to form a soft dough. Kneed 6-8 minutes. Cover and let reast for 10 minutes while you make the spread. Then, grease cookie sheet. Put dough in middle fo pan and roll to outer edges. Spread topping over dough. Cut down the middle and across to from breadsticks before baking. Let rise until almost double (20-30 min). Bake at 350 for 20-25 minutes.

Spread
1/2 cup or 1 stick butter
1/4 cup mayonaise
1/2 cup parmesan cheese
1/4 tsp. parsley flakes
1/4 tsp. garlic salt

*this can be used as a pizza dough recipe also

Parmesan Pull-Aparts

• ¼ cup butter
• 1 tsp. Instant onion flakes
• 1 tsp. parsley flakes
• 1 Tblsp. Parmesan cheese, grated
• ¼ tsp. celery salt
• 1 pkg. refrigerator biscuits

Melt butter in 8” inch round pan. Add seasonings. Spread evenly over bottom of pan. Cut each biscuit in ½. Place over butter mixture. Sprinkle with Parmesan cheese. Bake at 400° for 8-10 minutes. Turn upside-down on platter to serve.

Fried Biscuits (Scones)

• 3 ½ tsp. active dry yeast
• 3 ½ -4 ½ cup flour
• 2-3 tsp. salt
• 2 cup warm milk
• 2 Tblsp. Sugar
• ¼ cup shortening
• Oil for deep frying

Dissolve yeast in milk and let stand until foamy, about 10 minutes. Stir in shortening. Gradually add flour, sugar, and salt and mix until smooth. Cover with damp towel and let stand in warm draft-free place until doubled, about 2 hours.
On lightly floured board roll dough into rectangle ¼ “ thick. Heat oil to 375°. Cut
dough with biscuit cutter and drop a few at a time into oil. When biscuit is puffed and browned, turn to brown other side. Remove with slotted spoon, drain on paper towels and serve immediately.

Makes about 4 dozen.

String Cheese Sticks

• 2 ¼ cups Bisquick Mix
• 2/3 cup milk
• 1 pkg. (8 oz) string cheese
• 1 Tblsp. butter, melted
• ¼ tsp. garlic powder
• 1 can (8 oz) pizza sauce, heated

Heat oven to 450°. Stir Bisquick and milk until soft dough forms; beat 30 seconds. Place dough on surface sprinkled with Bisquick; gently roll in Bisquick to coat. Shape into a ball; knead 10 times.
Roll dough ¼ inch thick. Cut into eight 6 x 2 inch rectangles. Roll each rectangle around 1 piece of cheese. Pinch edge into roll to seal; Seal ends. Roll on surface to completely enclose cheese sticks. Place seam sides down on ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Mix butter and garlic powder; brush over warm cheese sticks before removing from cookie sheet. Serve warm with pizza sauce for dipping.

(Makes 8 sticks)

Deb’s Whole Wheat Bread

• 6 cups Hot water
• 2/3 cup oil
• 2/3 cup honey
• 2 Tblsp. Wheat gluten flour
• 2Tblsp. Dough Enhancer
• 2 Tblsp. Salt
• 2 Cup ground Whole Wheat Flour

Mix for 1 min. or so. Add 2-3 Tblsp. Yeast (Saf-Instant is best brand)
Add more flour and mix until dough no longer clings to sides of bowl. Knead in mixer for 10 minutes on #1 speed. Mold into loaves and let raise.
Bake at 350° for 35 minutes.

Makes 4-6 loaves depending on loaf pan size.

Cloud Biscuits

• 2 cup flour, sifted
• ½ cup shortening
• 1 Tblsp. Sugar
• 1 egg, beaten
• 4 tsp. Baking powder
• 2/3 cup milk
• 1 tsp. salt

Sift dry ingredients together. Cut in shortening with a pastry blender until mixture resembles coarse corn meal. Combine the beaten egg and milk and add to flour mixture, stirring just enough to make a soft dough. Turn out on lightly floured board and knead 20 times. Pat to ¾ inch thickness and cut with floured cutter. Place on ungreased baking sheet and bake at 450° for 10-12 minutes.

Makes 12 biscuits.

Bride’s French Bread

• 2 ½ cup warm water
• 2 Tblsp. Yeast
• 2Tblsp. Sugar

Dissolve, add: 2 Tblsp. Oil, 1 Tblsp. Salt, 3 Cups flour
Use mixer; let set 10 minutes. Add 3 more cups flour. Stir in with spoon. Let rest 15 minutes, stirring every 5 minutes. Knead very little. Divide into two loaves. Put onto cookie sheets in French bread shape. Let rise 30 minutes. Bake at 375° for 35 minutes.

Makes two loaves.

Cindy’s Baking Powder Biscuits

• 2 cups flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1/3 cup oil
• 2/3 cup milk

Pour oil and milk together, but don’t stir. Add remaining ingredients. Mix together. Drop by spoonfuls onto greased cookie sheet. Bake at 475° for 10-12 minutes.

Visiting Teaching Muffins (like Costco’s)

• 1 Box cake mix (lemon, choc, or white) Regular muffins
• 1 small box instant pudding (not sugar free)
• 3 eggs
• ½ cup oil
• 1 cup water

Mix together and bake at 375° for 30-45 min. ( less for regular muffins)

Variations:

• Almond or vanilla extract with white cake mix
• Chocolate chips with chocolate cake mix
• Poppy seeds with lemon cake

Makes 5-6 Texas size or 18- 19

Sweet Apricot Coffee Cake

• 2 cups Rice Krispy cereal, crushed
• ¾ cup plus
• 3 Tblsp. Sugar, divided
• 1/8 tsp. ginger
• ½ cup margarine, softened and divided
• 1 ½ cup all-purpose flour
• 2 tsp. baking powder
• ½ tsp. salt
• 1 egg
• 17 oz. can apricot halves, chopped
• ½ cup syrup reserved

Mix together cereal, 3 Tblsp. Sugar, ginger and ¼ cup margarine; blend until crumbly, then set aside for topping. Stir together flour, baking powder and salt; set aside. In small mixing bowl, beat remaining margarine and sugar until well blended; add egg and beat well. Stir in reserved apricot syrup. Add flour mixture, blending well. Spread into an 8” x 8” baking pan, then spoon ¾ cup apricots evenly over batter. Sprinkle with topping and remaining apricots. Bake at 350° for 45 minutes or until cake begins to pull away from the sides of the pan. Makes 9 servings.

Banana Nut Bread (Excellent & Light color)

• 2 cups sifted flour
• 1 cup sugar
• ½ tsp. soda
• 2 eggs
• 1 ½ tsp. baking powder
• 1 ½ tsp. milk
• ½ tsp. salt
• 3 large mashed bananas (1 cup)
• ½ cup butter
• ¾ cup chopped nuts

Sift together flour, soda, baking powder and salt. Cream butter and sugar. Add eggs and beat until mixture is light and fluffy. Stir in bananas and milk. Fold in dry ingredients and nuts. Pour into a well greased 9 x 5 x 3 inch loaf pan or an 8 inch square cake pan. Bake at 350° for 50-60 minutes.

(Can make 24 muffins @ 350° for 20-25 minutes.)