Mix flour & sugar. Cut in shortening with pastry blender. Add buttermilk & yeast. Mix well & cover mixture. Store in refrigerator at least overnight. Will keep at least a week in refrigerator. When ready to bake, knead dough lightly 10-12 times on floured board. Roll out 1/2" thick, cut with biscuit cutter & bake on greased pan 12 to 15 minutes at 400.

Dissolve yeast in water, let stand 5 minutes. Stir in flour, sugar, soda, baking powder together. Cut in shortening. Add yeast to buttermilk, add to flour mixture a little at a time stirring with a fork. Turn dough out on lightly floured board, knead several times. Roll out 1/2 inch thick, cut & bake in 400 oven 10-12 minutes. on un-greased cookie sheets. Yield 12-16 two inch biscuits.

Cream sugar and shortening. Add egg and mix well. Add sifted dry ingredients. with milk and stir until ingredients. are blended. Fold in chopped apple. Spoon into greased muffin tins filling 2/3 full. Sprinkle with nut crunch topping and bake 400-20-25 minutes. Crunch topping- 1/3 C brown sugar, 1/3 C chopped nuts,` and 1/2 tsp cinnamon.

Cream the shortening and the sugar, add the eggs, beat, add the dry ingredients, then the nutmeats. Bake in greased loaf pan at 350 degrees for 1 hour.

Mix all ingredients into a cake pan and bake at 350 for 1 hour.

Cream shortening and sugar. Add and continue beating 4 eggs and bananas. Sift flour, baking powder and salt and add quickly. Fold in nuts, dates or raisins. Bake 350 about 1 hr and 15 minutes in 2 large loaf pans, 3 medium loaf pans or 7 small pans that have been greased. Turn out on racks to cool.

Cream shortening and sugar together. Beat eggs until light and add. Mash bananas and add lemon juice. Blend with creamed mixture. Add dry ingredients then nuts. Bake in greased pan 350 for 1 1/4 hrs.

Mix well all ingredients by hand. Bake 50 minutes. 325. Bake in 8 or 9 inch layer round cake pan.

Mash bananas, add sugar and slightly beaten egg. Add the melted butter. Add the dry ingredients. Mix lightly. Spoon into well greased muffin tin. Fill 8 holes for maxi muffins, 12 holes for regular. Bake 400 for 15 to 20 minutes or until done.

Sift together first five ingredients. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once. Stir only until dough follows fork around bowl. Turn out on lightly floured surface.  Knead gently for half a minute. Pat or roll 1/2 inch thick. Cut with biscuit cutter. Bake on un-greased baking sheet at 450 for 10 - 12 minutes.

Mix dry ingredients. Add blueberries. Add egg and milk. Put in greased and floured loaf pan, sprinkle with sugar and bake 350 for 50 minutes. No shortening so good for restriction of fats diet.

Mix ingredients. 1/2 minute then add 3/4 C blueberries. Bake 400 for 15 minutes. Makes 12.

Mix dry ingredients. Cut in shortening. Stir in buttermilk Knead a few times, roll out on a floured board or countertop. Cut and bake in preheated 450 oven for 12 minutes. Brush with butter. If you want to use regular flour instead of self rising just add 1 tsp salt 1 tsp. baking soda and 2 tsp. baking powder.

Mix by hand. Bake 400-15 minutes. Makes 24

Mix all together and bake at 375 for 40 - 45 minutes.

Scald milk, add shortening, sugar and salt. Cool to lukewarm; add yeast; stir well; add eggs; mix flour to smooth soft dough. Knead lightly on floured surface. Place dough in greased bowl; cover; let rise until doubled. Divide dough into fourths. Roll each section onto lightly floured surface; brush with melted butter. Cut each circle into 12 wedges. Roll each wedge starting with wide edge. Arrange on greased sheet. Brush tips with melted butter. Cover and let rise. Bake at 400-425 for less than 15 min.

Wash calamondins, cut into quarters & seed. Puree in blender. Add 1/3 C sugar & set aside. Preheat oven 350 Sift flour, salt, soda & spices. Cream brown sugar with oleo. Add beaten egg. Add raisins, nuts & calamondin pulp. Add dry ingredients. Pour into well greased 2 qt loaf pan. Bake till center done, 30-35 minutes. Test with toothpick.

Sift flour, Baking powder, salt in bowl. Cut in Crisco like for pie crust. Add milk, mix to soft dough. Knead lightly a few seconds. Roll dough into a rectangle shape 6x18". Cream oleo with brown sugar & cinnamon and spread onto dough. Sprinkle with nuts & raisins. Roll up like a jelly roll. Cut in 1 1/2" pieces and place cut side down in greased & floured muffin pans. Bake 15 to 20 minutes at 425. Makes 1 dozen.

Mix together egg whites and milk. Cream butter, sugar, beaten egg yolks and add to the whites mixture. Sift dry ingredients together and add to the above. Bake in 300 oven for 30 minutes. When done pour melted butter over top and sprinkle with mixture of sugar and cinnamon.

In bowl, dissolve yeast in water. Measure flour by dip- level-pour method or by sifting. Add milk, sugar, salt, egg, shortening and half of flour to yeast. Mix with spoon until smooth. Add enough flour to handle easily. Turn onto lightly floured board, knead until smooth (5 min). Round up in greased bowl, bring greased side up. Cover with cloth. Let rise in warm place (85) until double (about 1 1/2 hr). Punch down; let rise again until almost double (about 30 minutes). Shape; let rise & bake as directed in specific recipes. 1. Roll dough into oblong 15x9". Spread with 2 Tbsp soft butter & sprinkle with 1/2 C sugar & 2 tsp cinnamon. 2. Roll up tightly beginning at wide side. Seal well by pinching edges of roll together. Even up roll by stretching slightly. 3. Cut roll into 1" slices. Place into greased 13x9" pan or 18 greased muffin cups. Cover & let rise until double 35 to 40 min. 4. Heat oven to 375 bake 25 to 30 min. Frost while warm with QUICK WHITE ICING. (see recipe under FROSTINGS) Makes 1 1/2 dozen rolls.

In bowl stir flour, brown sugar, baking powder, soda and salt. Combine egg, sour cream, milk, melted butter and coffee which has been stirred to dissolve. Add liquid ingredients all at once, stir just to moisten. Fold in chopped dates. Fill in greased muffin pans about 2/3 full. Bake 400 for 20 - 25 minutes.

Sift together all dry ingredients, add enough milk to make a THIN batter, whip in the oil and egg. Pour into hot greased baking pan and cook for 13 to 15 minutes at 400.

Put oil in skillet. Mix dry ingredients. Mix in buttermilk. Add eggs and mix. Add oil and mix. Pour in skillet and bake 15-20 minutes. until brown.

Prepare yeast mix by combining yeast, warm water, and 1 Tbsp sugar. Prepare milk mix by combining scalded milk, shortening, and 1/2 C sugar. Cool milk mix first then add to yeast mix. Add 1 C flour, mix well, add 1 egg, mix well, continue adding 1 C flour & 1 egg till all are used. Cover & let rise till doubled. Stir down & divide into 3 parts. Roll out each part to make 3 12 inch circles. Brush melted butter on each circle. Cut each into 12 pie shape pieces. Roll each piece starting at large end. Place on greased pan, butter tops & let rise till doubled. Bake at 350 for 15-20 minutes. Rolls may be frozen before rising or after baking.

Combine all ingredients. except rolls. Sprinkle crumb mixture into shallow baking pan. Bake in 350 oven for 12 to 15 minutes or until lightly browned. Separate crescent rolls into triangles. Brush one side of each triangle with additional melted butter. Sprinkle each triangle with crumb mixture. Roll up crescents. Bake as directed on pkg. Store remaining mixture in refrigerator. Can be used as topping for salads, soups and casseroles.

Sift flour, salt & cream of tarter, baking soda & sugar in bowl. Cut in oleo. Add currants, beaten egg, (save a little of the egg for brushing top later) milk to make soft dough. Mix to turn on well floured board. Knead a few turns, roll 1/2 inch thick. Cut in 2 inch diamonds or rounds (juice glass). Put on cookie sheet and prick tops several times with fork. Mix beaten egg with a little water to brush on top of scones. Sprinkle with sugar. Dough is sticky. Bake 425 for 15 min. Makes 1 1/2 dozen.

Soften yeast in lukewarm milk. Into large bowl but sugar, salt & butter. Pour in scalded milk & cool to lukewarm. Add eggs & yeast mixture. Beat well with a wooden spoon Stir in 2 C of flour & beat well. Gradually add enough more flour to make a dough which will pull away. Beat smooth till no flour packets remain. Cover bowl with thin towel & rise in warm place till doubled (1 1/2 hrs). Kneed well. Divide into 2 parts. Mold into loaves. Put into buttered pans. Let rise. Bake 10 minutes at 425 then 40 minutes at 350. Cool on racks.

Cut up dates in large bowl. Sprinkle baking soda over dates. Pour in boiling water. Add sugar and oleo. Stir well & cool slightly. Add vanilla, nuts, and flour. Batter will be lumpy; break up obviously large flour lumps & stir mixture. Line bottom of pans with wax paper. Fill half full. Bake at 350 for 40 min.

Pour one cup boiling water over dates, nuts, sugar, oleo, salt and baking soda. Add beaten egg, vanilla, and flour. Mix well. Bake 350 for 50 minutes for large loaf or you can make 3 small loaves and bake less time.

Cream butter and sugar. Add eggs one at a time beating after each addition. Add canned pumpkin and mix well. Sift flour, salt, baking powder, baking soda and cinnamon together. Add to pumpkin mixture and beat well. Add dates, raisins and nuts. Mix well. Bake at 375 for 60-75 minutes.

Mix yeast with water, sugar, & salt. Stir till dissolved. Add eggs, butter, & crisco. Stir in flour, first with spoon, then with hands. Add flour in 2 additions using the amt necessary to make it easy to handle. Keep dough soft. Knead & let rise twice. Shape into loaves. Sprinkle with anise or flavoring. Let rise, bake 35 to 45 minutes at 325. Makes 7 loaves.

Dissolve yeast, 1 Tbsp sugar in the warm water. Melt oleo & add milk, 1/2 C sugar, & salt. Beat eggs well & add along with flour. Let rise once, punch down, rise again and refrigerate over night. Make into rolls & let stand 4 hours at room temp. To make crescents, roll small amt dough into 4" circle. Cut into 6 equal wedges. Roll from large edge to center. Bake 6 min at 400 on middle rack of oven. 

TO MAKE SWEET CRESCENTS: Mix 1 1/2 cups powdered sugar & 3/4 C chopped nuts & 6 Tbsp oleo. Put 1/2 tsp of this mix on large edge of each wedge before rolling it up.

Combine flour, soda & salt. Combine butter, sugar, eggs & vanilla, cream on high speed for 1 1/2 minutes. Add bananas, nuts, sour cream & flour. Mix on low speed about 1/2 min or until well blended. Pour into greased 9x5x3 pan. Bake 1 hr at 350.

Mix sifted flour, salt, soda and sugar. Cut in shortening until mealy. Add buttermilk. Preheat oven for 10 minutes at 400 then turn to 350. Knead dough until you can shape it 1 to 1 1/4 inch thick. Cut into 4 inch squares. Bake 12-15 minutes or until light golden brown. You could knead the dough and just place gobs of it onto cookie sheet.

Stir together flour, sugar, baking soda, cinnamon, and salt. Stir in eggs and oil. Add rest of ingredients. and pour into one buttered loaf pan 9 x 5 x 2. Bake 1 hr at 350.

Mix all ingredients together, sit for 20 minutes. Pour into 9 x 5 loaf pan which has been greased and floured. Bake for 1 to 1 1/2 hrs.

Combine sugar, butter and water in 1 1/2 qt baking dish or ceramic ring mold. Cook in micro uncovered 1 min. Stir till butter melts, then mix in nuts. Cut each biscuit into fourths, stir in sugar mixture coating each piece. If using round dish, set custard cup or glass in center. Cook uncovered in micro oven 2-3 minutes. Turn dish quarter of turn every 30 seconds. Remove let stand 2 minutes. Invert on plate dust with cinnamon. Serve immediately.

Cut each biscuit into fourths with scissors. Shake biscuits in a bag with granulated sugar and cinnamon. Layer biscuits into greased tube pan. Sprinkle chopped nuts between layers if desired. Melt brown sugar and oleo and boil for 1 min. Pour over biscuits. Bake in 350 oven for 35 minutes. Let stand for 10 minutes before removing from pan. To serve, just pinch off piece and eat with fingers.

Sift flour, baking powder and salt together. Cut in shortening, add mild and mix with spoon. Put on floured board and roll. Cut with a glass or cutter. Note the addition of sugar to the recipe for shortcake. Bake 15 minutes at 425.

Spray bottoms of muffin cups with Pam or line with paper cups. Combine dry ingredients. Add milk, egg whites and oil and mix just until dry ingredients are moistened. Fill muffin cups 1/4 full. Bake 425 for 17 minutes.

Put oats, sugar, salt, and shortening into bowl and pour in the boiling water. Stir and let stand till warm. Dissolve yeast in 1/2 cup luke warm water and add to mixture. Make sure you don't add yeast until the mixture has cooled to warm. Stir & add 5 cups flour. Kneed and add more flour if necessary to form dough. Grease top of dough & cover, let rise until doubled. Knead and make into loaves. Mix butter & conf sugar & spread on top. Cover, & let rise until doubled. Bake 10 minutes at 425, then 30-35 minutes at 325. Just before baking you might want to put some more of the butter- conf sugar mix on top.

In a medium glass bowl, combine mayonnaise, mustard and lime juice. Blend well. Fill a large heavy frying pan with 2 inches of oil and heat over medium high heat to 375 degrees on thermometer. In a large bowl, combine onions, green and red pepper, celery, jalapeno, parsley, garlic and conch. Stir in the beaten eggs. Slowly mix in flour, then add cayenne pepper, sage, salt, Parmesan cheese and baking powder. Stir until mixture holds together well. With gloved hands, shape the batter into small balls, about the size of golf balls. Drop the formed dough into the hot oil and fry until golden brown, about 3 - 5 minutes. Drain on paper towels and serve immediately, with the Key Lime Mustard Sauce.

Divide 2 tsp butter and put in muffin pans or custard cups. Heat in oven 5 minutes. while mixing batter. Sift flour and salt into a bowl. Beat eggs with rotary beater, add milk and 1 T melted butter. Sift in flour beating only enough to make a smooth batter. Fill hot muffin pans 1/3 full. Bake 450-30 minutes., then at 250 for 15 minutes. or until firm, brown and popped. Keep oven shut while baking 6-9 small popovers.

In small pan melt oleo. Coat bottom and sides of un- greased 12 cup fluted tube pan with 2 T melted oleo. Sprinkle 3 tsp. nuts over bottom of prepared pan. Add remaining nuts and brown sugar & water to remaining oleo and heat to boiling, stirring occasionally. Separate dough into 20 biscuits. Cut each biscuit in half and shape into a ball. Place balls in bottom of prepared pan. Drizzle half of caramel sauce over balls, repeat layers 375 for 20-25 minutes. Invert immediately onto wax paper and remove from pan. Serves 10.

In large bowl, mix yeast, sugar and lukewarm water and proof the yeast mixture for 20 minutes. or until it is foamy. Stir in 4 Cs of flour and salt, adding as much of the remaining 1/2 C flour as necessary to form soft and slightly sticky dough. Transfer dough to lightly oiled bowl, turn it to coat it with oil and let rise, covered in warm place for 1 hr or until it is double in bulk. Add oil, rosemary and onion and knead dough until ingredients are combined well. Press dough with lightly oiled hands into a well oiled 10 x 15 jelly roll pan & rise covered loosely 30 minutes. Bake 375 for 35-40 minutes, transfer rack cool 10 minutes. Oil hands well.

Mix ingredients. together using enough milk to make a soft dough. Hold out a little of the beaten egg to brush over tops of loaves. Mix like pie crust. Divide in 2 rounds and mark like in eighths. Put on wax paper and brush with eggs, put in un-greased pans and bake 425 oven for 12 or 15 minutes. Break off in pieces rather than cut.

Sift dry ingredients. Add other ingredients with milk enough to make soft dough about 1/2 cup. Mix like pie crust to sticky dough with beaten egg and milk. Divide dough in 2 pieces, press in 2 rounds. Put on un-greased cookie sheet. Brush tops with beaten egg. Mark in 4 or 8. Bake 425 about 10 to 15 minutes.

Stir with spoon just enough to mix. Grease & flour 12 muffin pans. Bake 15 minutes at 400.

Measure flour, wheat germ, baking powder, salt and spices onto wax paper. Stir well to blend. Cream sugar, oleo, and eggs thoroughly. Stir in apple and raisins. Add blended dry ingredients to creamed mixture alternately with milk. Stir until dry ingredients are moistened. Fill well greased or paper lined muffin cups 3/4 full. Bake at 400 for 18-20 minutes or until done. Makes 14-16.

Topping

In large bowl combine 1/2 C flour and yeast. Heat the milk, water, butter, sugar and salt until warm. Pour into yeast mixture. Add egg, beat high for 3 minutes. By hand stir in 1 3/4 C flour. Cover and rise for 30 minutes. While rising combine topping ingredients. in pan and heat till melted. Pour into 9 x 13 glass pan. Stir down batter and drop by tablespoonful on topping. Bake 375 for 20 minutes. Cool for 1 min., loosen buns, cover with cook sheet and carefully invert to remove from pan. Can prepare night before if covered & refrigerated.

Mix dry ingredients & blend with liquid using strawberry juice. Grease & flour 2 regular loaf pans. Bake 1 hr at 350. Bread is moist & freezes well.

Sift dry ingredients. Cut in oleo like for pie crust. Add currants, beaten egg and buttermilk to make soft dough. Put on floured board. Knead a few times, roll about 1/2 inch thick. Cut into rounds. Put on un-greased cookie sheet, brush with beaten egg, prick with fork. Sprinkle with a little sugar. Bake 425 for about 15 minutes. She flattens with hands then uses empty frozen juice can open both ends to cut out.