Feather Light Muffins

Ingredients:

1 cup shortening

1 1/2 cup sugar

3 eggs

4 1/2 cups flour

4 1/2 tsp. baking powder

1 1/2 tsp. salt

3/4 tsp. nutmeg

1 1/2 cup milk

Topping:

1 1/2 cup sugar, 3 tsp cinnamon, 1 stick marg. or butter.

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Preparation Instructions:

Cream shortening, sugar, and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins 2/3 full. Bake at 325 degrees for 20-25 minutes - or until golden. Let cool for 3-4 min. Meanwhile, combine sugar and cinnamon in small bowl. Roll warm muffins in melted butter, then in sugar mix. (top of muffins onlt) Serve warm! Yield 24-30 mufffins.

Breakfast Sausage Casserole

Ingredients:

2 cans refrigerated crescent rolls

1 chub sausage

1 - 8 oz package cream cheese, cubed

2 cups sharp cheddar cheese

Preparation Instructions:

Grease a 13x9 inch pan and set aside. Fry sausage till fully cooked. Remove from heat and drain. Add cream cheese and stir till combined. Lay out 1 can crescent rolls in bottom of prepared pan. Put your sausage/cream cheese mixture in. Stretch your other can of crescent rolls over the top of that. And sprinkle (or dump) on the cheddar. YUM! Bake at 350 for 15 minutes, and then turn the oven up to 375 and bake till golden brown. 

Zucchini Bread

Ingredients:
2 cups sugar
1 cup canola oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups shredded zucchini (about 2 medium)
1/2 cup chopped nuts
1 teaspoon grated lemon peel

Preparation Instructions:
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, salt, baking soda, baking powder and cinnamon; stir into sugar mixture just until moistened. Stir in the zucchini, nuts and lemon peel.
Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350̊ for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Monkey Bread

Ingredients:
2/3 cup sugar
1 tsp. cinnamon
4 tubes-biscuits
Cut 4 tubes of biscuits into quarters. Stir these into sugar and cinnamon. Place in greased cake or bundt pan.
1 1/2 sticks butter or margarine
1 cup sugar
2 tsp. cinnamon

Preparation Instructions:
Melt together in saucepan. Pour over biscuit pieces. Bake at 325 degrees for 55 minutes.
After removing from oven, turn upside down on foil-covered plate. Leave for 15 minutes then remove pan. After slightly cool, pull into desired size clumps with fork and serve warm.

Cinnamon Rolls

Ingredients:
½ Sweet Roll Dough Recipe
2 tablespoons margarine or butter, softened
1/4 cup sugar
2 tsp. ground cinnamon

Preparation Instructions:
Roll dough into rectangle, 15x9 inches, on lightly floured surface; spread with margarine. Mix sugar and cinnamon; sprinkle over rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Stretch toll to make even. Cut into nine 1 ½ inch slices. Place slightly apart in greased square pan, 9x9x2 inches, or in greased medium muffin cups. Let rise until double about 40 minutes.

Heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes.

Sweet Roll Dough

Ingredients:
1 package active dry yeast
½ cup warm water (105 - 115 degrees)
½ cup lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup shortening, or margarine or butter, softened
1 tsp. salt
1 egg
3 ½ to 4 cups all purpose flour

Preparation Instructions:
1. Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 ½ hours. (Dough is ready if an indentation remains when touched)
3. Punch down dough. Shape, let rise and bake as directed.

“Bluebarb” Coffee Cake

Ingredients:
Crumb Topping:
½ cup granulated sugar
1/3 cup Gold Medal® all-purpose flour
½ teaspoon ground cinnamon
1/4 cup firm butter or margarine
Coffee Cake:
2 cups Gold Medal® all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 ½ teaspoons baking powder
3/4 teaspoon salt
1 cup fresh or frozen blueberries
1 cup fresh or frozen (thawed and drained) chopped rhubarb
Vanilla Glaze:
½ cup powdered sugar
1 ½ to 2 teaspoons hot water
1/4 teaspoon vanilla

Preparation Instructions:
1. Heat oven to 375̊F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
2. In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
3. In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
4. Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.
5. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

Sour Cream Pumpkin Bundt Cake

Ingredients:
Streusel:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter
Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.

Cake:
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
1 cup Pure Pumpkin
1 container (8 oz.) sour cream
2 teaspoons vanilla extract

Preheat oven to 350̊F. *Grease and flour 12-cup Bundt pan.
Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

**To assemble: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

Glaze:
Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

*I used 2 springform pans.
**I just layered batter, streusel, batter, streusel. This recipe makes enough for two springform pans. And I made more streusel.

The Best Coffee Cake. Ever.

Ingredients:
For the Cake:
1-½ stick Butter, Softened
2 cups Scant Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-¼ cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff
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For the Topping:
1-½ stick Butter, Softened
¾ cups Flour
1-½ cup Brown Sugar
2 Tablespoons Cinnamon
1-½ cup Pecans, Chopped

Preparation Instructions:
Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!

Griddlecakes

Ingredients:
1 cup 2% milk
1 egg
2 Tbsp melted butter (or veggie oil)
1/2 tsp salt
2 Tbsp sugar
1 cup flour
2 tsp baking powder

Preparation Instructions:
Mix all dry ingredients together in one bowl and all the wet in another. Then slowly mix in wet to dry. If the batter is too thick for you then add as much milk as you need to meet your desired consistency. Also if you want them even fluffier then you can seperate your egg and whip the whites till fluffy and fold in at the end of the mixing stage. I spray my non-stick pan with olive oil spray only for the first batch. This makes about 12 small pancakes...our family always needs a double recipe. We also love to top them with fresh or frozen fruit that has been defrosted.
Number of Servings: 12

Baking Powder (Drop) Biscuits

Ingredients:
2 cups flour
½ tsp. Salt
4 tsp. Baking powder
½ tsp. Cream of tartar
1 tablespoon sugar
½ cup shortening
1 cup milk

Preparation Instructions:
Preheat the oven to 425 degrees. Put the flour, baking powder, cream of tartar and sugar in a bowl. Cut the shortening into the flour with two knives or a pastry blender until the micture resembles coarse meal. Add milk and drop by teaspoonfuls onto buttered baking sheet. Bake 15-20 minutes.

Waffles

Ingredients:
2 eggs, well beaten
1 cup milk
3 tablespoons salad oil
1 ½ cups flour
3 tsp. baking powder
2 tsp. Sugar
½ tsp. salt

Preparation Instruction:
Mix the eggs, milk, and oil in a large bowl or pitcher. Stir in the flour, baking powder, sugar, and salt and mix until blended. Heat the waffle iron, brush it with melted shortening or oil if necessary, pour in enough batter to just fill. Close and bake until the steaming stops and waffles are crisp, tender and brown.

Sour Cream Coffee Cake

Ingredients:
2 sticks margarine
1 ½ c. sugar
3 eggs
2 ½ cups flour
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 cup sour cream
1 tsp vanilla
Topping: 1 cup brown sugar, 2 tsp cinnamon, ½ cup nuts

Preparation Instructions:
Cream margarine and sugar, add eggs. Stir dry ingredients and alternate with sour cream. Add vanilla. Grease 9x13 pan. Layer ½ dough, ½ topping, ½ dough, ½ topping.
Bake: 350 degrees for 40-45 minutes

Sausage Brunch Casserole

asIngredients:
1 package Jimmy Dean Sausage
4 ½ c. cubed bread
2 c. sharp cheddar cheese
10 eggs slightly beaten
4 c. milk
1 tsp dried mustard
1 tsp salt
1/4 tsp onion powder
dash pepper

Preparation Instructions: 
Place bread in well buttered 9x13 baking dish. Sprinkle with cheese. Combine next 6 ingredients. Sprinkle sausage over top. Chill overnight. Preheat oven to 325. Bake uncovered for about 1 hour. Tent with foil if top begins to brown too quickly. Serves 6.

Banana Bread

Ingredients:
½ cup shortening
3/4 cup sugar
2 eggs
1 c. flour
1 tsp baking powder
½ tsp salt
½ tsp baking soda
3 T. sweet milk
1 c. mashed banana


Preparation Instructions: 
Cream shortening - add sugar and eggs. Combine milk, baking soda, and banana. Add baking powder to flour and salt. Mix well. Pour into bread pans.
Bake at 350 - 45-60 min.

Rhubarb Bread

Ingredients: 
1 ½ c. brown sugar
1 egg
2/3 cup oil
1 tsp. vanilla
1 cup buttermilk
2 ½ cups flour
1 tsp. salt
1 tsp. baking soda
2 cups diced rhubarb
½ cup pecans (optional)

Preparation Instructions: 
Mix together first 5 ingredients. Add dry ingredients. Blend well. Fold in Rhubarb and nuts.
Pour into greased floured bread pans. Sprinkle with cinnamon and sugar.
Bake at 350 degrees - 60 min.

Pumpkin Muffins

Ingredients: 
4 eggs
1 ½ cup oil
3 c. flour
2 c. sugar
1 3/4 c. pumpkin
1 T. Cinnamon
2 tsp. Soda
1 tsp. Salt
2 c. raisins (opt.)

Preparation Instructions: 
Beat eggs slightly. Beat in sugar, oil, and pumpkin. Add dry ingredients and mix until smooth. Stir in Raisins. Fill greased muffin cup 2/3 full and sprinkle with brown sugar.
Bake at 375 degrees 10-15 min.