Categories: Breads
Servings: 6

1/2 c Pecans 3 cn Biscuits
1 ts Cinnamon 1 Stick of butter
1/2 c Sugar 1 c Brown sugar

Place pecans in bottom of Bundt pan. Combine cinnamon and sugar. Cut each
biscuit into quarters and roll in sugar mixture. Stack biscuits in pan.
Combine butter and brown sugar. Pour over biscuits. Bake 30-40 minutes at
350.

Categories: Breads
Servings: 10

1 pk Forzen rich’s rolls 1/2 c Brown sugar
1 Stick of butter 1/2 c Pecans
1 pk Small vanilla pudding

Place frozen rolls in bundt pan. Melt butter and pour over rolls. Mix
pudding, brown sugar and nuts togehter. Sprinkle mixture over rolls. Cover
pan with paper towel or waxed paper and let rise overnight.
Bake 350 degree oven for 30 minutes.

Categories: Breads
Servings: 4

1 pk Frozen brocoli 1 Med. onion
2 c Grated chedder sharp cheese 1 Box jiffy cornbread mix

Bake in glass pan for 25-30 minutes at 400 degree.

Categories: Breads
Servings: 3

1 Box of yellow cake mix 1/2 c Cooking sherry
4 Eggs 1 Small vanilla inst. pudding
1 c Oil 1/4 c Poppy seed
8 oz Sour cream

Combine all and mix well. Place in 3 small floured pans. Cook 325 degrees 1
hour.

Categories: Breads
Servings: 6

2 c Stoneground white cornmeal 2 Large eggs
1 ts Baking soda 2 c Buttermilk
1 ts Salt 1/3 c Bacon drippings or Crisco

Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch
cast iron skillet. Heat skillet in oven until stout is smoking hot, while
preparing batter. (This should take no more than 5-10 minutes.) Thoroughly
combine cornmeal, baking soda, and salt in medium bowl. Add eggs and
buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all
but 1 tablespoon of hot stout into batter, continuing to beat quickly with
whisk to incorporate stout. Turn skillet around to coat sides and bottom
thoroughly with remaining stout. Pour batter into skillet. Bake on top rack
of oven for 25-30 minutes, or until top of cornbread is firm. Turn
cornbread onto plate and slip back into skillet upside-down. Return to oven
for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately.

Categories: Breads
Servings: 24

4 1/2 c All-Purpose Flour 1/4 c Melted Butter
1/3 c Granulated Sugar 2 Eggs, beaten
2 tb Quick Rise Instant Yeast 1 c Raisins or part currants
1 ts Salt 1/2 c Mixed Candied Peel
2 ts Cinnamon 1 1/2 c Icing Sugar
1/2 ts Grated Nutmeg 2 tb Milk
2 c Warm Water

In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt
cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs. Using
a wooden spoon, vigorously stir dough until smooth and elastic. Stir in
raisins and candied peel. Scrape down sides of bowl, cover with a clean dry
towel and stand for 10 minutes. Grease 24 medium to large-sized muffin cups
and spoon in batter — no more than 2/3 full. Brush tops with melted
butter. Cover and let rise in a warm place until nearly double, about 20 -
30 minutes. Bake in an oven preheated to 375 degrees for about 20 minutes
or until tops are browned. Let cool on wire racks until warm, about 10 – 15
minutes. Combine icing sugar with milk until smooth; place in a piping bag
or spoon on top of buns to make crosses. Makes 24 buns.

Categories: Breads
Servings: 1

2 1/2 c Flour 1 1/4 c Milk
1/2 c Sugar 1 Egg, beaten
1/2 c Brown sugar, packed 3 tb Oil
3 ts Baking powder 1 1/4 c Sweet cherries, frozen
1 ts Salt 1 1/4 c Cheddar cheese, shredded

Combine flour, sugar, brown sugar, baking powder and salt. Combine milk,
egg and oil; pour over dry ingredients and stir just enough to dampen.
Gently fold in cherries and cheese. Pour into greased 9 1/4 X 5 1/4 X 2 3/4
inch loaf pan. Bake at 350F 55-65 minutes or until wooden pick inserted
near center comes out clean. Cool on rack 10 minutes; remove from pan. Cool
completely before serving. Serve at room temperature, or toasted.

Categories: Breads
Servings: 2

1 c Butter 1/4 ts Grated Fresh Nutmeg
1 1/4 c Packed Brown Sugar 1 1/2 c Mashed Ripe Bananas
3 Eggs 1 Small Ripe Mango
3 c Self-raising flour 1 c Golden Raisins
1/2 ts Salt 1/2 c Chopped Walnuts
1/2 ts Cinnamon

* The recipe says to use self-raising cake/pastry flour and the small ripe
mango should be peeled and pureed. In a bowl, cream the butter with sugar
until fluffy; beat in eggs, one at a time, until incorporated. In another
bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine
mashed bananas with mango puree. Mix the dry ingredients and banana
mixture, alternately, into the creamed mixture until batter is just
combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4
1/2 inch loaf pans. Bake at 350 degrees for 50 – 60 minutes or until cake
tester inserted in the centre tests done. Leave in pan for 10 minutes;
remove form loaf pans and let cool on racks. Makes 2 loaves.

Categories: Main dish, Seafood, Breads
Servings: 6

1 c Rice 1 French bread loaf
36 Oysters 1 Butter, seasoning

Boil the rice and keep hot and dry. Cut off the top crust of the bread.
Hollow out the inside. Fry the oysters. Butter the inside of the loaf well
and place in the oven to brown. Fill with the hot fried oysters. The top of
the loaf of bread may be buttered, toasted and placed on the oysters to
retain the heat, although the oysters stay more crispy if served uncovered.
Serve on a platter with hot boiled rice which is seasoned, dotted with
butter, and garnished with minced parsley and paprika. Yield: 6 servings.
Note: A finely minced clove of garlic may be used to flavor the butter.

Categories: Breads
Servings: 8

2 c Self-rising corn meal 1 1/2 c Buttermilk
1 ts Sugar 1 tb Flour
1/4 ts Salt 2 ts Melted butter
1 1/2 c Crackers 1 1/2 c Cracklins

Mix all ingredients well. Form into two pones. Place additional shortening or
drippings on top. Bake at 450 degrees for 20 minutes. You may use a divided
iron skillet or cornstick pan. Really, you can use a regular on skillet
if that’s all you have.