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Mix 1 ½ cup white flour and rye flour. Heat beer, honey and margarine until warm. Dissolve yeast in warm water in large warm bowl. Add warm beer mixture, caraway seed, salt, garlic powder and 1 ½ cup flour mixture. Beat until smooth. Stir in remaining flour mixture and enough additional white flour to make a soft dough.

Knead until smooth, about 4 minutes. Shape into a ball. Place in a greased 8" round pan, turning to grease top.

Flatten to fit pan. Cover. Let rise in warm place 45 minutes.

Bake at 375 ° for 25 to 30 minutes. Remove from pan. Brush with additional margarine. Cool on rack.

Cut shortening into dry ingredients. Stir in milk. Roll out dough, about 1" thick, and cut biscuits.

Bake at 450 ° on ungreased sheet for 10-12 minutes.

Sift dry ingredients. Cut in butter. Add egg and milk and beat well. Gently add berries.

Fill muffin cups ¾ full. Sprinkle with suger.

Bake at 375 ° for 25 minutes.

Mix together:
1 cup shortening
3 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
4 tsp baking soda
2 tsp salt
4 cup Raisin Bran cereal
raisins
1/3 cup wheat germ (optional)

Add to All-Bran. Bake at 400 ° for 15-20 minutes.

Batter will last up to 6 weeks in the refrigerator.

Soak together, and set aside:

3/4 cups raisins

1/2 cup candied fruit

1/4 cup currents

1/4 cup rum

Heat just til warm:

1 cup milk

1/2 cup butter

1/4 cup sugar

1 tsp salt

Add milk mixture to:

1 1/2 cups flour

2 pkg. dry yeast

Add:

2 beaten eggs

1/2 tsp almond extract

2 Tlbsp grated orange peel

1 Tlbsp grated lemon peel

Beat slowly, then for 3 minutes at high speed;

Stir in:

fruit/rum mixture

1/2 cup chopped almonds

enough flour for soft dough (about 3 more cups)

Knead (or mix with dough hook) til smooth and pliable
Let rise in greased bowl til double in size.
Punch down; Divide in half; Let dough rest ten minutes.

Roll each piece out to 10" x 7"; fold over in half.
Place on greased sheet (or in bread pan) and let rise til double.
Bake at 375 for 15 to 20 minutes.

Glaze with Vanilla Glaze,
Decorate with sliced almonds and candied fruit.

1 cup flour
½ tsp salt
½ cup cornmeal
1 beaten egg
3 tsp. baking powder
½ cup sugar
1 cup milk
1 tblsp oil

Mix all dry ingredients. Beat egg, add milk. Stir in dry ingredients. Add oil and blend.

Bake in greased 8" pan at 400 ° for 20 minutes.

Sift together:

2 cups flour

1 cup sugar

½ tsp. salt

½ tsp. baking soda

1 ½ tsp. baking powder

In measuring cup, put juice and graded rind of one orange. Add 2 tsp shortening and enough boiling water to make ¾ cup. Add to dry ingredients. Then add 1 cup chopped walnuts and 1 cup of cut cranberries.

Bake in greased loaf pan for 1 hour at 350 °. Makes one loaf.

2 cups flour
1 tblsp baking powder
½ tsp salt
½ cup evaporated milk
2 tblsp sugar
6 tblsp shortening
2 eggs

Cut shortening into dry ingredients. Beat eggs, stir into milk. Add to flour mixture, reserving 2 tsp of egg mixture.

Knead for ½ minute. Roll out. Cut into triangles. Brush with egg mixtue. Sprinkle with sugar.

Bake at 450 ° for 8-10 minutes on ungreased sheet.

1 cup cut dates
1 cup boiling water
2 cups flour
4 tblsp shortening
1 tsp. baking soda
1 tsp. vanilla
½ cup molasses
½ cup sugar
½ tsp. baking powder
½ cup nuts

Pour water over dates. Line greased loaf plan with greased brown paper. Bake at 325 ° for one hour.

3 ½ cups flour
1 tsp. baking soda
4 tsp. baking powder
½ tsp. salt
¼ tsp. nutmeg
¾ cup sour cream
2 tblsp shortening
1 cup sugar
2 eggs
½ tsp. vanilla
¼ cup sour milk

Knead a little. Chill before frying. Roll ¼" to 3/8" thick. Fry at 375 °.

5 cups flour
1 tsp. salt
2 pkg. yeast
½ cup water
1 tblsp sugar
¼ tsp. baking soda
2 cups milk
cornmeal

Set aside 1 cup flour. In large bowl, combine remaining flour, sugar, salt,soda and yeast. Heat liquids until very warm. Add to dry mixture; beat well. Stir in reserved flour to make stiff batter.

Spoon into 2 loaf pans, greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover.

Let rise in warm place 30 minutes. Bake at 400 ° for 25 minutes. Remove from pans immediately and cool.

Mix 6 cups flour in large bowl with 1 heaping tsp. salt. Add 1 pkg yeast, mix. Add 2 yolks to 1 cup milk, ½ cup hot water, and 1/3 cup sugar. Add more flour or liquid to make a stiff dough to knead.

Let rise. pull off chunks and stretch. Fry in deep fat. Roll in sugar.

½ cup shortening
2 tblsp molasses
1 tsp salt
1 ½ cup graham flour
1 cup sour milk
½ cup sugar
2 tsp soda
1 cup white flour
1 cup sweet milk
raisins and/or nuts

Pour into greased molds or coffee cans, and steam for one hour.

2 cup flour
1 tsp cinnamon
½ tsp nutmeg
2 eggs
½ cup brown sugar
1 tblsp lemon juice
1 cup nuts
1 tsp soda
½ tsp salt
1 tsp vanilla
½ cup sugar
½ cup oil
1 cup green tomato

Combine ingredients and stir until just moistened. Add nuts.

Pour into greased and floured loaf pan. Bake at 350 ° for one hour and 5 minute. Cool in pan 10 minutes. Remove from pan and cool on rack.

1 lb. soft butter
3 oz. cream cheese
4 cup flour
1/3 cup sour cream

Mix together in order given and refrigerate over night.

Roll out in confectioners sugar and spread with nut filling:
1 lb. walnuts, ground fine
½ cup milk
½ stick butter
¾ cup sugar

Roll real thin. Cut in pie shapes, roll up in crescents. Bake at 350 ° for 15 min.

2 cup boiling water
½ cup while wheat flour
2 tblsp butter
1 tblsp yeast
1 cup oats
1 tblsp salt
½ cup brown sugar
5 cup flour

Pour water over sugar, oats, butter; cool. Dissolve yeast in ½ cup water. Add flours and salt.

Knead, rise till double. Shape into 2 loaves. Let rise. Bake at 350 ° for 30 min.

1 pkg dry yeast
2 tsp olive oil
1 cup warm water
2 ½ cup - 3 ½ cup flour
½ tsp salt
Cornmeal

Sprinkle yeast over warm water, let stand 5 min. Add salt, oil and 2 ½ cup flour. Using dough hook, mix at "Speed 2" for 2 min. Add remaining flour, ½ cup at a time, until dough clings to hook. Knead on "Speed 2" for 5 min.

Place in greased bowl, turning to grease top. Cover, let riser in warm place until doubled (1 hr.) Punch dough down.

Oil 14" pizza pan, sprinkle with cornmeal, and press dough across bottom. Fill with desired fillings. Bake at 450 ° for 15 to 20 min.

Makes one 14" pizza.

1 ½ cup flour
1 tblsp baking powder
½ tsp salt
½ cup sugar
3 cup Raisin Bran
1 ¼ cup milk
1 egg
1/3 cup oil

Mix bran and milk. Let stand till soft. Add eggs and shortening. Beat well. Add mixed dry ingredients, stirring only until combined.

Bake at 400 ° for 25 min.

Bun
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
8 oz cream cheese, softened
1 cup sugar
2 eggs, at room temperature
1/4 cup milk
1/2 tsp vanilla extract

Topping
1/2 cup raspberry preserves
Confectioners' sugar

Preheat oven to 350 degrees.

Grease and lightly flour 9 large muffin cups.

In a small bowl, combine flour, baking powder, soda, and salt; set aside.

In a large bowl, on medium speed, beat together the cream cheese, butter and sugar until smooth ... about 3 minutes.

Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla.

Spoon the batter into the muffin cups, filling them about two-thirds full.

Drop 3 small dollops (about a teaspoonful each) of raspberry preserves on the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern.

Bake at 350 for 25-30 minutes, or until a cake tester inserted in the center of the bun comes out clean.

Allow the buns to cool for about 30 minutes before sprinkling with confectioners' sugar and serving.

Dough:

2 1/2 cup biscuit mix (Jiffy)

1 1/3 cup shredded cheddar cheese

1 1/3 cup cold water

Garlic Spread:

½ cup melted butter

1 tsp garlic powder

¼ tsp salt

1/8 tsp onion powder

Add biscuit mix and cheese to cold water. Mix until dough is firm.

Spoon dough onto a greased baking pan. Bake at 375 ° for 10-12 min or until golden brown.

While biscuits bake, combine "garlic spread" ingredients. Brush baked biscuits with the garlic topping.

1 ½ cup flour
¼ tsp baking soda
½ stick butter (¼ cup)
1 tsp. baking powder
½ tsp. salt
1 cup Sourdough Starter

1 cup Sourdough Starter
1 tsp salt
2 cup flour
2 tsp soda
2 eggs
3 tblsp oil
2 tblsp sugar

Twelve hours ahead, mix Sourdough Starter, flour, salt and milk. Let stand in a covered bowl in warm place.

Remove one cup batter to replenish Sourdough Starter. To remaining batter, add soda, eggs, oil and sugar. Mix well and bake on hot griddle. To thin, add milk.

½ pkg. yeast
2 ½ cup water
2 cup flour
2 tblsp sugar

Let stand 2 days in warm place.

To replenish, add 2 cup warm water and 2 cup flour.

1 ¾ cup flour
1 tblsp baking powder
½ tsp salt
2 stiffly beaten egg whites
1 ¾ cup milk
½ cup oil
2 beaten yolks

Combine yolks, milk and oil; Stir into sifted dry ingredients. Fold in egg whites, leaving a few fluffs. Bake in waffle griddle.

Dissolve in bowl:

5 tblsp shortening

2 tblsp salt

5 tblsp sugar

2 cup hot water

Stir in:

1 cup evaporated milk

1 cup warm water

2 pkg dry yeast

Enough flour to knead

Let rise until doubled. Pnch down, and let rise again. Shape into rolls or loaves. Bake loaves at 400 ° for 35 minutes.

2 tblsp meat drippings
½ tsp salt
1 cup flour
2 eggs
1 cup milk

Grease muffin cups with meat drippings. Fill with batter. Bake at 400 ° until golden.

3 eggs
1 cup oil
1 tsp vanilla
2 cup flour
1 tsp cinnamon
2 cup sugar
3 cup grated zucchini
1 cup whole wheat flour
1 tsp salt
½ tsp baking powder
1 tsp baking soda
1 cup chopped nuts

Beat eggs till light. Add sugar, oil and vanilla. Press water out of succhini, add with blended dry ingredients and nuts. Mix lightly. bake in two greased loaf pans at 350 ° for 1 ¼ hours.