Breads

Hawaiian Bread

1 1/4  c.  flour  (plain)
1  tsp.  soda
1/2  tsp.  salt
1 c.  sugar
2   eggs,  beaten
2  bananas,  mashed
1/2  c.  cooking oil

Sift together dry ingredients in bowl.  Add eggs and oil, fold in bananas.  Pour into greased and flour             9x5x3 - inch pan  (use loaf pan.)  Bake at 350 degrees.

                                                                               Mildred Smith

Caramel Crescents

2  cans Pillsbury Quick Crescent refrigerator dinner rolls

       Mix together:
1/2  c.  brown sugar, packed
1/2  c.  Margarine, softened
1  tsp.  cinnamon
1  small box  (3 1/2  oz.)  instant butterscotch pudding - dry, do not mix with milk
1  c. broken pecans

Press 1 can crescent rolls in bottom of 9x13 ungreased pan.   Press seams together.  Spread 1/2 of sugar mixture on top.  Press second can of rolls on top of the sugar mixture being sure to press the seams together.  Add remaining sugar mixture.  Bake at 375 degrees for 20-25 minutes.

Topping:

Mix  3/4  c.  powdered sugar with enough milk to dribble over hot cake.  Cut into squares and remove from pan,  Easy and delicious for breakfast with coffee.

                                                                                 Shirley McGee

Crescent Rollups

1  (8 oz.)  can refrigerated crescent dinner rolls
1/2  c.  sour cream
1/2  tsp.  onion salt
1/2  lb.  bacon cooked and crumbled

Separate dough into eight triangles.  Spread each with sour cream.  Sprinkle with onion salt and bacon.  Cut each triangle into three wedges;  roll each wedge to form small crescent rolls.  Place on greased cookie sheet and bake on 375 degrees for 15 minutes.  Makes 2 dozen.

                                                                               Edna Gordon

Refrigerator Rolls

2  c.  water (boiling)
1/2  c.  sugar
1  stick margarine
2  tsp.  salt
2  eggs, beaten
2  pkg.  yeast
6  c.  flour (plain)

Pour boiling water over sugar, margarine and salt; stir until margarine melts.  Add beaten eggs.  When lukewarm, add yeast and stir until dissolved.  Then add in flour.

Store in refrigerator in large covered bowl.  About 2 hours before cooking time, spoon into greased muffin tins, or roll out and place on greased cookie sheet and let rise.  Bake in 450 to 475 degree oven until golden brown.  Can be kept in refrigerator for up to 5 days.  Makes about 5 dozen.

                                                                                Johnnie Duggin

Muffin Tin Rolls

4  c.  self-rising flour
1  pkg.  dry yeast
1/4  c.  sugar
1 egg
3/4  c.  cooking oil
2  c.  lukewarm water

Dissolve yeast in water.  Mix together sugar and oil;   add egg and yeast mixture.  Stir in flour until well mixed.  Place in an air tight container and refrigerate one to two hours before baking.  Bake in well greased tins, in a 350 degree oven for about 20 minutes or until browned.  Will keep several days in refrigerator -- use dough as needed.

                                                                                Evelyn Parks

Spoon Rolls

1  pkg.  dry yeast
2  c.  very warm water
4  c.  self-rising flour
1 1/2  stick margarine  (melted)
1/4  c.  water
1  egg  (beaten)

Dissolve yeast in water.  Mix margarine and sugar in large bowl; add egg.  Add dissolved yeast to creamed mixture.  Add flour , mix with wooden spoon until all is air tight.  Place in refrigerator until you are ready to use.  Drop by spoon in muffin tins that have been greased;  1/2  full.   Let stand one hour.  Bake at  400 degrees for  15 - 20 minutes.      Yields: 3 dozen.

                                                                                Millie Holder

Easy Biscuits

3  c.  flour  (self-rising)
1  stick margarine
1  c.  buttermilk
1  tsp.  baking soda

Put flour, margarine and soda in food processor.  Cut margarine in 5 pieces and blend by turning on and off a few times.  Pour out of processor into a bowl and add buttermilk to make a soft dough.  Roll out and cut into biscuits and bake in preheated 500 degree oven for 8 to 10 minutes until golden brown.

                                                                                Johnnie Duggin

Gold Medal Self-Rising Flour Biscuits

2  c.  self-rising flour
8  oz.  buttermilk
1/2  c.  Crisco

With hands mix lightly to form dough.  Pressing down with hand, work dough into large ball.  While kneading, pinch off dough the size of biscuits.  Bake at 450 degrees for 15 minutes.

                                                                                 Inez Giles

Fantastic Stir And Roll Biscuit

2  c.  self-rising flour
1/3  c.  vegetable oil
2/3  c.  milk
pinch of salt

Preheat oven to 450 degrees.  Place flour and salt in mixing bowl.  Combine oil and milk in measuring cup. Pour combination into flour and stir quickly until dough clings together.  Turn out onto lightly floured board,   kneed lightly a few times; roll with floured rolling pin 1/4 to 1/2 inch thickness and cut with floured cutter.  Place on ungreaesed baking sheet and bake at 450 degrees for about 10 minutes.

                                                                                 Bettie Williams

Mountain Biscuits

2  c.  self-rising flour
1  stick hard oleo
2/3  c.  milk

Cut oleo into flour.  Add milk, roll out, cut and bake at 450 degrees until golden brown.  Delicious!

                                                                                Bettie Williams

Raisin Bran Muffins

1  (15  oz.)  box Raisin Bran
1 1/2  c.  sugar
5  c.  plain flour
5  tsp.  soda
1  tsp,  salt
4  eggs, beaten
1  c.  Mazola oil
1  qt.  buttermilk

Preheat oven to 400 degrees.  Mix together Raisin Bran, sugar, flour, soda and salt.  Add beaten eggs, oil and buttermilk.  Stir well.  Store in refrigerator in an air tight container.  Use as needed.  It will keep up to 6 weeks.  Pour in greased muffin tins and bake at 400 degrees for 15 to 20 minutes.  (Can bake 2 or as many muffins as needed each time.)

                                                                                 Bettie Williams

Dumplings

2  c.  plain flour
1/2  tsp.  salt
1/4  c.  margarine
2/3  c.  milk

Blend flour, salt and margarine.  Add milk to make soft dough.  Roll out on floured pastry cloth;  cut in strips  1" x 1 1/2" and drop in 2 quarts boiling chicken broth.  Cover pan and turn heat off for about 20 minutes.

                                                                                Johnnie Duggin

Floating Ducks  (Doughnuts)

1 - 10  count can biscuits  (buttermilk or plain)
1  box confectioners sugar
Cut each biscuit in half.  Fry in hot  oil until golden brown on both sides.  Drain.  Shake or roll on confectioners sugar.

       For Variation:
Glazed - 1  c.  confectioners sugar - thinned with  2  t.  water
Lemon - 1  c.  confectioners sugar - thinned with   2  t.  lemon juice
Chocolate - 1  c.  confectioners sugar and   1  t.  cocoa - thinned with  2  t.  milk
Cinnamon - 1  c.  granulated sugar mixed with   2  t. cinnamon

                                                                                Colleen Embry

Cheese Biscuits

2  c.  all- purpose flour
1  t.  and  1  tsp.  baking powder
1  tsp.  salt
1/2  c.  shortening
1/2  c.  shredded cheddar cheese  (sharp)
3/4  c.  milk

Combine first 3 ingredients in a mixing bowl;  cut in shortening with a pastry blender until the mixture resembles coarse meal.  Add cheese and milk;  stir until dry ingredients are moistened.  Turn dough out onto a lightly floured surface;  knead 8-10 times.  Roll dough to 1/2 inch thick;   cut with a 3 inch biscuit cutter.  Place biscuits on an ungreased baking sheet.  Bake at 450 degrees for  12-14 minutes.

                                                                                Joan Thomas