Breads

Mix together mayonnaise, salt, pepper and basil.

Press each biscuit into a 4-inch circle.

Place biscuit circles on a lightly greased cookie sheet.

Bake at 400 degrees for 6 minutes.

Spread each biscuit evenly with about 2 teaspoons mayonnaise mixture.

Top evenly with tomato slices.

Bake at 400 degrees for 6 minutes more or until mayonnaise mixture is bubbly.

Preheat the oven to 400 degrees.

Grease a cookie sheet.

In a large bowl, stir the flour, brown sugar, baking powder, salt and spices.

With a pastry blender or two knives, cut in the butter until the mixture looks like cornmeal.

Stir in the pumpkin and mix until you form a soft dough.

On a well-floured surface, with well-floured hands, pat out the dough to 1/2 inch thickness.

Using a floured, sharp knife, cut out 2 inch-square biscuits.

Place them on the cookie sheet and put it on the middle rack of your oven.

Bake the biscuits for 15 to 20 minutes.

Serve hot or at room temperature.

Heat oven to 350 degrees.

Grease muffin cups or line with paper muffin cups.

In a medium bowl, beat egg, applesauce, oil. molasses and sugar, mixing well.

Stir together dry ingredients in a medium bowl; add to egg mixture.

Stir in water, mixing well.

Fill muffin cups two-thirds full, then sprinkle lightly with sugar.

Bake for 20 to 25 minutes or until muffins test done.

Cream together the butter and 1 cup sugar.

Combine the flour, baking soda and salt.

Alternate adding dry ingredients and sour cream to the butter and sugar mixture.

Mix in the orange rind, raisins and nuts.

Butter will be stiff. Pour butter into muffin tins, fill almost full.

Bake at 375 degrees for 12-15 minutes.

Watch carefully as they burn quickly.

Squeeze the orange to make 1/2 cup juice.

Combine with the 1 cup sugar.

After the muffins come out, drizzle the orange juice mixture over the muffins.

Preheat oven to 325 degrees.

In large bowl combine carrots, milk, orange juice and eggs.

In separate bowl sift together the flour, cornmeal, baking powder, sugar and salt.

Slowly stir the flour mixture into the carrot mixture.

Add melted butter.

Pour into greased muffin tins and bake for 25-30 minutes.

Grease muffin pans and place 1/2 teaspoon of butter and 1 teaspoon brown sugar in each cup.

Sift flour, baking powder, salt and cinnamon together.

Beat egg; add milk, shortening and remaining 1/2 cup brown sugar.

Add to sifted dry ingredients, stirring only enough to dampen all the flour.

Fill prepared muffin pans 3/4 full and bake at 425 degrees for 20 minutes.

Dissolve 1 tablespoon sugar and yeast in the 1/4 cup warm water. 

Add all remaining ingredients, adding flour slowly and mixing after each addition.

Let rise until doubled in size.

You can also put in refrigerator overnight.

Divide dough in 2 parts.

Roll out and cut into pie shaped wedges.

Roll loosely starting at wide end.

Let rise and then bake at 350 degrees for 12 - 15 minutes.

Beat eggs.

Gradually add sugar.

Add milk and oil. 

In a separate bowl mix together the flour salt and baking powder. 

Add to liquid. Mix only until blended.

Gently fold in blueberries and nuts.

Pour into loaf pan.

Bake at 350 degrees for 50-60 minutes.

Melt butter in frying pan.

Add onion and saute until golden brown.

Pour off butter in 9x9x2 cake pan.

Pour muffin mix into bowl.

In separate bowl, blend egg, milk and corn.

Pour into muffin mix and mix well.

Spread in baking pan. 

Top with onions, then sour cream and cheese.

Bake 35 minutes at 425 degrees or until golden brown.

Using a mixer, beat all ingredients until blended.

Pour into a greased loaf pan.

Bake for one hour at 350 degrees.