sweet bread recipes

8/15/2019 sweet bread recipes

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* Exported from MasterCook *

Amish Friendship Bread

Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 Cup Mix

Day 5:1 Cup Milk1 Cup Sugar1 Cup Flour

Day 10:1 Cup Milk1 Cup Sugar1 Cup Flour

To Remaining Batter Add:2/3 Cup Oil

2 Cups Flour

1/2 Teaspoon Cinnamon1/4 Teaspoon Salt

1 Cup Sugar3 Eggs1/2 Teaspoon Vanilla

1 1/4 Teaspoons Baking Powder1/2 Teaspoon Baking Soda

DO NOT REFRIGERATE

DAY 1 -- DO NOTHINGDAY 2,3,4 ---STIR

DAY 5 -- Put in large bowl and add ingredients and stir well.

DAYS 6,7,8,9 --STIR

DAY 10 -- Add ingredients. Stir well and pour 1 cup into each of 3containers. Give to friends with a copy of directions.

TO REMAINING BATTER:Mix ingredients together. You can add raisins, apple, bananas, nuts,dates, chocolate chips, pineapple or whatever you like.

Pour into 2 well greased and sugared loaf pans and bake at 350 degrees for50 minutes or until done.

Cool 10 minutes and remove from pan.

Will make three smaller loaves.


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Apple And Cream Kuchen

Recipe By :Serving Size : 10 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------CAKE

1 package yeast1/2 teaspoon salt

4 tablespoons sugar2 cups flour, all-purpose -- unsifted

1/4 cup butter or margarine1/2 cup milk

1 large eggFILLING

3 cups apples -- tart, sliced1 tablespoon lemon juice1 teaspoon cinnamon3/4 cup sugar

2 tablespoons flour -- unbleached8 ounces cream cheese -- softened1 large egg

CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk.

Heat until very warm (120-130 degrees F.). Gradually add milk to flourmixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with anelectric mixer on high speed for 2 minutes. Mix in enough flour to form asoft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic.Place in greased bowl and let rise for 1 hour or until doubled in bulk.Pat dough into well-greased 10-inch springform pan pressing the dough 11/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice,cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of thedough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread overapples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30minutes. Best when served warm.

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Apple Kuchen


-------- ------------ --------------------------------Basic Sweet Dough -- see Recipe

4 Cups Apples -- sliced1/4 Cup Butter -- melted1/4 Cup Sugar1/4 Teaspoon Cinnamon

Bring dough to room temperature.

Divide dough in half; spread into 2 buttered 8" square pans.

Press apples into dough.

Brush with butter.

Sprinkle with combine sugar and cinnamon.

Cover; let dough rise in warm place until double.

Bake in preheated 350 degree oven 40 - 45 minutes or until wooden pickinserted in center comes out clean.

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Apple-Apricot Strudels

Recipe By : Betty Crocker's Cookbook

Serving Size : 8 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------3 cups apples -- chopped1 cup dried apricots -- chopped1/2 cup almonds -- slivered1/3 cup granulated sugar1/4 cup dry bread crumbs

1 tablespoon lemon juice1/4 teaspoon ground nutmeg


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8 frozen phyllo leaves -- (thawed)1/4 cup butter -- melted

powdered sugar

Heat oven to 375 degrees. Mix apples, apricots, almonds, granulated sugar,bread crumbs, lemon juice and nutmeg. Fold 1 phyllo leaf in half crosswiseand brush with margarine. (Keep remaining phyllo leaves covered with adampened towel to prevent them from drying out.) Place about 2/3 cup of

the apple mixture in center of phyllo leaf 1 inch from narrow end of leaf.Fold sides of phyllo toward center, overlapping sides slightly. Roll up,beginning at filling end. Place seam side down on ungreased cookie sheet.Repeat with remaining phyllo leaves and apple mixture. Bake 30 to 35minutes or until golden brown; cool. Sprinkle with powdered sugar. Servewith Soft Custard if desired. 8 SERVINGS; 280 CALORIES PER SERVING.

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Apple-Nut Coffee Cake

Recipe By : Possum Kingdom Lake CookbookServing Size : 6 Preparation Time :0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

2 Cups Bisquick. Baking Mix2/3 Cup Milk

1 Egg2 Tablespoons Sugar1/2 Cup Walnuts -- chopped1/4 Cup Packed Brown Sugar1/4 Teaspoon Ground Cinnamon1/4 Teaspoon Ground Nutmeg

2 Tablespoons Butter Or Margarine2/3 Cup Chunky Applesauce

1 Cup Powdered Sugar

1/2 Teaspoon Vanilla4 Tablespoons Milk

Heat oven to 400 degrees. Grease 9" square pan.

Mix baking mix, 2/3 cup milk, egg and white sugar; beat vigorously 30seconds. Spread in pan.

Mix walnuts, brown sugar, cinnamon and nutmeg in small bowl; sprinkle overbatter.


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Spoon applesauce over walnut mixture.

Bake until wooden pick inserted in center comes out clean, about 25minutes. Cool 30 minutes.

Meanwhile, heat 2 Tbsp. margarine in 1 quart saucepan over low heat untilgolden brown; remove from heat.

Mix in powdered sugar and vanilla.

Stir in mix until smooth and of desired consistency.

Drizzle over coffee cake.

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Babkas


-------- ------------ --------------------------------3/4 cup butter -- soft1/2 cup sugar

10 egg yolks2 packages active dry yeast1/4 cup warm water

1 teaspoon salt1 tablespoon lemon rind1 cup milk -- room temperature5 1/2 cups flour1 cup golden raisins

confectioner's sugar

In large bowl, cream butter and sugar until light and fluffy. Beat inyolk, one at a time, until pale and fluffy. In small bowl, soften yeast inwater,beat in egg mix salt,peel, milk and yeast. Slowly beat in 5 1/2 cupsof flour until a soft dough forms. Turn out on lightly floured worksurface, knead 8-10 minutes, until smooth and elastic. Knead in raisins.Place in greased bowl. Grease top. Let rise 1 hour, or until doubled inbulk. Punch down, divide in half. Place in 2 greased and floured 8 inchfluted pans, let rise until double in bulk(covered) Bake in 350 F oven25-30 minutes, or until well browned. Invert on rack. Sprinkle withconfectioner's sugar. Tastes better eaten within a couple of days. TwoBabkas, 10 servings each.


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Banana Blueberry Bread


-------- ------------ --------------------------------1 3/4 cups flour -- sifted2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon salt1/3 cup butter2/3 cup sugar

2 eggs1 cup bananas -- mashed1 cup blueberries -- fresh or frozen

Sift together flour, baking powder, soda, and salt. Set aside. Creambutter and gradually beat in sugar until light and fluffy. Beat in eggs

one at a time. Add flour mixture and banana alternately in three parts.Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf pan. Bake at350 degrees for 50 minutes. Turn out of pan to cool.

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Banana Bread



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-------- ------------ --------------------------------1 cup sugar2 medium bananas -- mashed1/2 cup butter -- softened1/4 cup milk

1 teaspoon vanilla2 eggs2 cups flour

1/2 cup nuts -- chopped1 teaspoon baking soda1/2 teaspoon salt

Heat oven to 350. Grease (not oil) bottom only of 9x5 or 8x4" loaf pan. Inlg. bowl, blend first 6 ingredients; beat 1 min. at med. speed. Stir inremaining ingredients just until dry ingredients are moistened. Pourbatter into prepared pan. Bake at 350 for 50-60 min. or until toothpickinserted in center comes out clean. Cool 5 min; remove from pan. Coolcompletely. Makes 1 loaf. TIPS: if desired, add 1 tb grated orange peel or1/2 c flaked coconut. FOR HONEY-BANANA BREAD, substitute 1/2 c honey forall of the sugar and decrease milk to 2 tb. FOR APPLESAUCE BREAD, decreasesugar to 3/4 c, substitute 1 c applesauce for mashed banana, omit milk and

add 1 ts cinnamon or nutmeg with flour.If desired add one c. shreddedcheese w/ nuts.

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Basic Sweet Dough - PK


-------- ------------ --------------------------------2 Packages Dry Yeast1/2 Cup Warm Water

4 Cups Flour1/2 Cup Sugar

1 Teaspoon Salt3/4 Cup Butter1/2 Cup Milk -- scalded, cooled

2 Eggs -- slightly beatenButter -- melted

Sprinkle yeast over water; stir to dissolve.

Combine flour, sugar, and salt in large mixing bowl.


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Cut in butter until mixture resembles coarse crumbs.

Add combined milk, eggs, and yeast to dry ingredients; mix well.

Brush with butter.

Cover; chill overnight.

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Blueberry-Orange Coffee Cake


-------- ------------ --------------------------------2 Cups Bisquick. baking mix1/3 Cup orange juice1/4 Cup sugar

1 Egg

2 Tablespoons margarine or butter -- softened1 Cup blueberries -- fresh or frozen3 Tablespoons Bisquick baking mix3 Tablespoons sugar2 Tablespoons firm margarine or butter1 Teaspoon grated orange peel

Heat oven to 375 degrees. Grease 8x8x2 inch square pan.

Mix baking mix, orange juice, 1/4 cup sugar, egg and softened margarine inlarge bowl; beat vigorously 30 seconds.

Stir in blueberries. Spread in pan.

Mix 3 Tbsp. baking mix, 3 Tbsp. sugar, firm margarine and orange peeluntil crumbly. Sprinkle on top of blueberry mixture.

Bake until wooden pick inserted in center comes out clean, 30 to 35minutes.

Serve warm.


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Blueberry-Peach Coffee Cake


-------- ------------ --------------------------------1 Package Duncan Hines Wild Blueberry Muffin Mix1 Can sliced peaches

1/4 Cup sugar1/4 Cup flour1/2 Teaspoon cinnamon

2 Tablespoons butter or margarine

Preheat oven to 400 degrees.

Wash blueberries and drain peaches.

Spread fruit on paper towels and set aside.

In a small bowl combine sugar, flour and cinnamon. Cut in butter and setaside.

Mix muffin batter as directed on the label except do not fold in theblueberries.

Spread batter in a greased 8" square pan.

Top with drained blueberries and peach slices.

Sprinkle cinnamon mixture over the fruit.

Bake at 400 degrees for about 25 minutes, until golden brown.


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Brown Sugar Coffee Cake

Recipe By :


-------- ------------ --------------------------------2 cups flour -- sifted2 cups brown sugar, packed1/2 teaspoon salt1/2 cup butter1/2 teaspoon baking soda1/2 teaspoon nutmeg

egg -- beaten1 cup sour cream1/2 cup nuts -- finely chopped

Combine flour, sugar, and salt. Cut in butter until mixture resembles finemeal. Spread 2 1/2 c of mixture in bottom of greased 11x7x2" pan. Blendsoda and nutmeg into remaining mixture. Combine egg and sour cream. Stirinto mixture until just blended. Spoon over crumb mixture and spreadevenly. Sprinkle nuts on top. Bake 350 deg, 40 minutes.

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Buttermilk Chocolate Bread

Recipe By :Serving Size : 12 Preparation Time :0:00Categories :


1/2 cup butter -- softened1 cup sugar2 eggs1/2 cup buttermilk

1 teaspoon vanilla1/2 cup semisweet chocolate chips

melted2 1/4 cups flour1 teaspoon baking powder


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1 teaspoon baking soda1 pinch salt (opt)1 cup pecans -- chopped1/2 cup glaced cherries -- chopped

Beat together first 5 ingredients until blended. Beat in melted chocolate.Combine and add next 4 ingredients and stir until dry ingredients are justmoistened. Do not overmix. Stir in pecans and cherries. Divide batter

between 3 greased and lightly floured mini-loaf foil pans (6x3x2"), placepans on a cookie sheet, and bake in a 325~ oven for 45-50 minutes, oruntil a cake tester, inserted in center, comes out clean. Allow to coolfor 15 minutes and then remove from pans and continue cooling on a rack.When cool, drizzle tops with Creamy Cherry Glaze. Yields 3 mini-loaves.

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Carol Burnett's Raspberry Riches


-------- ------------ --------------------------------1 cup flour -- sifted3/4 cup sugar1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt

1 egg1/3 cup buttermilk1/2 teaspoon vanilla1/3 cup unsalted butter

1 1/4 cup fresh red raspberries

Melt and cool unsalted butter. Preheat oven to 375~. Butter a 9" round or

8" square baking pan. Sift together flour, sugar, baking powder, bakingsoda and salt into a mixing bowl. In another bowl, beat together egg,buttermilk and vanilla until smooth. Stir in butter. Add dry ingredients.Beat with a wooden spoon until nearly smooth. Spread batter evenly inprepared pan. Sprinkle with raspberries. Top with sugar-crumb topping.Bake in preheated oven until nicely browned, about 40-45 minutes. Let coolon rack until warm. Serve warm. SUGAR CRUMB TOPPING: With metal blade inplace, add all ingredients to processor. Process to a fine consistency.


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Carrot Loaf


-------- ------------ --------------------------------1/2 pound unsalted butter -- room temp1/2 cup white sugar

1/2 cup brown sugar3 eggs2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt2 teaspoon cinnamon3 cup carrots -- grated1 cup walnuts -- coarsely chopped

Preheat oven to 350 degrees. Butter a large loaf pan. Cream butter withsugars and beat until fluffy. Add eggs and beat well. Sift together dryingredients. Beat into egg mixture. Fold in carrots and walnuts. Mix

thoroughly. Pour into prepared 9x5x3-inch pan. Bake approximately 1 hour.Cool on rack. Recipe can be doubled successfully. Makes a dense loaf thatdoesn't crumble, making it great for spreads or mini-sandwiches. Recipefrom Martha Stewart Entertaining.

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Cherry Bread



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1/2 cup butter3/4 cup sugar

2 eggs1 teaspoon cherry soda1/2 teaspoon salt

2 cups sifted flour

1 teaspoon buttermilk1 teaspoon vanilla

10 ounces maraschino cherries -- chopped drained

Preheat oven to 350~. Grease and flour a 9x5" pan. In a large bowl,combine butter, sugar and eggs; beat with mixer until creamy. Add soda,salt, flour, and buttermilk. Mix on low until blended. Fold in vanilla,cherries, and nuts. Bake 60 minutes.

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Cherry Crumb Coffee Cake

Recipe By :


-------- ------------ --------------------------------1/4 cup butter or margarine

1 cup sugar2 eggs1 cup sour cream or

plain yogurt1/4 cup milk

2 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda

1/2 teaspoon salt -- (opt)1/4 teaspoon vanilla extract1/4 teaspoon almond extract

21 ounce cherry pie fillingtopping-

1/2 cup all-purpose flour1/4 cup brown sugar

1 teaspoon cinnamon3 teaspoon butter or margarine1/2 cup nuts -- chopped


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In mixing bowl, cream together butter and sugar. Add eggs, one at a time.Mix well. Add remaining ingredients except pie filling. Beat well. Spreadhalf of the batter in a greased 13x9" baking pan. Spread cherry piefilling over batter. Cover with remaining batter. For topping: combine allingredients except butter and nuts in a small mixing bowl. Cut in butter.Stir in nuts. Sprinkle topping over batter. Bake at 350~ about 45 minutesuntil cakesprings back when lightly pressed with finger.

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Cherry Nut Bread


-------- ------------ --------------------------------2 cup unbleached flour1 cup sugar plus 2 tbls sugar1 1/2 teaspoon baking powder1/4 cup shortening

1 lg egg

1/2 cup orange juice1 tablespoon grated orange peel2 tablespoon cherry juice -or- warm water1 cup tart cherries; well drained

coarsely chopped1/2 cup nuts -- chopped

Sift the flour, sugar and baking powder together and cut in the shorteninguntil the mixture looks like coarse crumbs. Stir in the egg, Orange juice,orange peel and cherry juice (or water) blending only until wellmoistened. Fold in the cherries and nuts. Pour into the prepared pans ofchoice and bake at 350~ for 25-30 minutes or until done.

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Cherry Squares



1 cup margarine1 teaspoon vanilla extract2 cups sugar1 teaspoon almond extract3 cups flour, all-purpose1 can cherry pie filling4 eggs

Use a jelly roll pan. Bake at 350~F for 35 minutes. Cream sugar andmargarine.Add Vanilla and Almond flavorings Add eggs, one at a time. Beatwell after each. Add flour, one cup at a time. Spread 3/4 of the batter on

greased jelly roll pan Add pie filling on top of that. Drop rest of batteron top of filling. Do not spread over it leave some pie filling showinghere and there. Variation: If Blueberry Squares are desired ~ use 1 CanBlueberry Pie Filling, Omit the almond extract & increase vanilla to 2 tsp

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Chocolate-Date Bread


-------- ------------ --------------------------------

-----bread-----1 package date-bread mix -- 17 ozs.1/4 cup unsweetened cocoa powder

1 1/4 cups milk1 egg

-----glaze-----1 ounce semisweet chocolate1 tablespoon butter or margarine3/4 cup powdered sugar

1 tablespoon hot waterwalnut and pecan halves -- for garnish


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vent to 350 d rees f.read, combine date-bread mix and cocoa ina large bowly blended. s r in milk and egg untilthoroughly combineer into a gr sed and floured 8 1/2 x 4

1 1/2 inch loa pao 55 minutes or until a wooden pick

inserted in the cenclean.

Cool bread 10 minutes in the pan on a wire rack. Remove from pan and coolcompletely on rack. To make glaze, melt chocolate and butter, stirringconstantly over very low heat, until smooth. Remove from heat. Stir inconfectioners' sugar until stiff. Stir in water until glaze is smooth andof spreading consistency. Smooth glaze over bread with walnut and pecanhalves.

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Cranberry Nut Loaf


-------- ------------ --------------------------------2 cups flour1 1/2 teaspoons baking powder1/2 teaspoon salt

1 cup sugar2 tablespoons sugar, brown1 oranges2 tablespoons oil1/2 cup milk

1 eggs1/2 cup walnuts -- chopped

1 cup cranberries

Preheat oven to 350. Sift together in bowl flour, baking powder, salt,and sugars. Juice orange and grate zest. Put grated zest and juice in1-cup measuring cup. Add oil. Fill with milk to 3/4 c measure. Beat egginto mixture and add to dry ingredients. Mix thoroughly and add walnutsand cranberries cut in 2-3 pieces. Bake in loaf pan one hour. Cool Thisrecipe freezes well.


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Cranberry-Apple Bread


-------- ------------ --------------------------------

1 1/2 cups all-purpose flour1 1/2 t baking powder1/2 t salt3/4 t cinnamon1/2 t nutmeg1/8 t cloves1/2 cup butter or margarine -- softened3/4 cup brown sugar -- dark brown

2 eggs1/3 cup milk3/4 cup cranberries -- coarsely chopped3/4 cup apple -- finely chopped3/4 cup walnuts -- chopped

-----glaze-----1/2 cup powdered sugar

2 t milk

Preheat oven to 350 degrees F. To make bread, combine flour, bakingpowder, salt, cinnamon, nutmeg, and cloves in a large bowl until wellblended. In another large bowl, beat butter and sugar until light andcreamy. Beat un eggs, one at a time, until well blended. Alternately beatflour mixture and milk into butter-and-sugar mixture, beginning and endingwith the dry ingredients. Stir in cranberries, apples, and walnuts untiljust combined. Turn into greased and floured 9x5-inch loaf pan. Bakeabout 50 minutes, or until a wooden pick inserted in the center comes outclean. Cool bread 10 minutes in the pan on a wire rack. Remove loaf from

pan and cool completely on rack. To make glaze, combine confectioners'sugar and milk in a bowl until smooth. Drizzle over bread.


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Crumb-Topped Jam Coffeecake


-------- ------------ --------------------------------topping-

2/3 cup flour, all-purpose1/2 cup light brown sugar -- packed

1 cup slivered almonds -- or choppedblanched almonds

1/2 cup unsalted butter;1 stickchilled and cut in 8 piecescake-

2 cups flour, all-purpose1/2 teaspoon baking soda

1 teaspoon baking powder1/2 cup unsalted butter -- room temp1/2 cup sugar1/2 teaspoon almond extract

2 lg eggs1 cup orange marmalade -- or rasp-

or raspberry jam1/2 cup buttermilk -- room temp

Make the topping: 1. Place all ingredients in a food processor and pulseuntil the mixture forms curds and holds together when pressed between your

fingers. Leave in processor until needed. Make the cake: 1. Heat ovento 350-degrees. 2. BUTTER and FLOUR a 9 x 12 inch baking pan. 3. Measurethe FLOUR, BAKING SODA and BAKING POWDER into a mixing bowl and whisk tocombine. Set aside. 4. Cream the BUTTER, SUGAR and ALMOND EXTRACT with anelectric mixer on medium speed. 5. Add the EGGS (without the shells), oneat a time, beating for a minute after each addition. (Don't be alarmed ifit looks curdled. 6. Mix in the marmalade or jam on low speed. 7. Mix inhalf the FLOUR mixture on low speed and beat just until it isincorporated. 8. Add the BUTTERMILK and mix. 9. Add the rest of the FLOURand beat just until smooth. 10. Spread the batter in the pan, using aspatula to help get an even layer. 11. Sprinkle the topping over the cakeand pat gently into the batter with your fingertips. 12. Bake 40 to 45minutes, until a toothpick inserted in the center comes out clean and the

cake starts to pull away from the sides of the pan. 13. Cool the cake inthe pan on a rack for 20 to 30 minutes before serving, or, wait until itreaches room temperature.


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Current Tea Ring


-------- ------------ --------------------------------2 Cakes yeast1 cup milk -- scalded and cooled1 tablespoon sugar1/2 cup sugar

7 cups sifted flour1 cup warm water6 tablespoons melted butter

3 Eggs1/2 teaspoon salt

Dissolve yeast and the 1 Tbsp. sugar in luke warm liquid.

Add 3 Cups flour and beat until smooth. Add butter, sugar & eggs beatentill light. Add remainder of flour and salt.

Turn on board, knead lightly. Place in greased bowl, cover and let riseabout 2 hours.

Doll out as for cinnamon rolls. Brush with melted butter. Sprinklebrown sugar, currants & cinnamon. Roll up and place in circle on greased

baking sheets. With scissors cut 3/4 inch dices, almost through and turneach slice on its side. Cover and let rise 1 hour.

Glaze with egg diluted with milk. Bake 25 minutes.

Frost while hot with plain frosting.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Fruited Tea Biscuits


-------- ------------ --------------------------------1/2 cup Borden Country Store Butter -- softened

1 1/2 cups sour cream1 cup sugar4 cups unsifted flour1 tablespoon baking soda1/4 teaspoon salt

1 cup raisins or currants1/4 cup chopped candied cherries -- (optional)

Additional sugar

Preheat oven to 325 degrees.

In large mixer bowl, cream together butter, sour cream and sugar.

Sift or stir together flour, baking soda and salt; gradually add tocreamed mixture.

Stir in raisins and if desired cherries.

Using a heaping tablespoon for each, roll into balls; place on greasedbaking sheets and flatten lightly.

Sprinkle with sugar.

Bake 15 to 18 minutes or until golden brown.

Makes about 2 1/2 dozen.


MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Gingerbread Baked In Jars


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Recipe By : Linda/BDT Burbank, CAServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 cup all-purpose flour3/4 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon baking powder1/4 teaspoon salt

2 teaspoons ground ginger1 teaspoon ground cinnamon1/2 teaspoon ground cloves3/4 cup margarine -- softened3/4 cup water1/2 cup molasses

Preheat oven to 325-degrees (NO higher).

Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400)jam/jelly canningjars, lids and rings by boiling them for 15 minutes. Remove the jars from

the water and allow them to air-dry on your counter top; leave the lidsand rings in the hot water until you're ready to use them.

Once the jars are cool enough to handle, use a pastry brush to grease themwith shortening (DO NOT use butter, margarine, PAM or Baker's Secret); setaside.

In a large bowl, combine flour, sugar, baking soda, baking powder, salt,ginger, cinnamon and cloves. Stir in margarine, water and molasses untilwell blended. Divide batter among the 5 jars (they should be about 1/2full). Place jars onto a cookie sheet or they'll tip over.

Bake in preheated 325-degree oven for 35 minutes or until cake tester

inserted in center comes out clean. Move the jars around in the oven whilethey're baking, so they'll bake evenly.

Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!) Takeone jar at a time from the oven and place a lid on, then the ring. Tightlyscrew on lids--do it FAST because the lid gets REAL hot! Allow jars tocool on your countertop.

Once the jars are cool, decorate with round pieces of cloth. Unscrew thering (the lid should be sealed by now) and place a few cotton balls or awad of batting on top of the lid (makes it poof-y on top), then a piece ofcloth (about 3" larger than the lid) on top and screw the ring back on.Decorate as desired. I used pinking shears to cut the cloth rounds out,

otherwise some material will start to unravel. A hot glue gun isINVALUABLE--glue on dried flowers, bows, ribbons, etc. Got anyquestions....gimme a yell!

Linda/BDT Burbank, CA (USA) (BZ Baker@Lib) (BZ [email protected])


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Grandmother's Delicious Gingerbread


-------- ------------ --------------------------------1 cup brown sugar1/2 cup shortening

2 eggs3/4 cup molasses

2 3/4 cups sifted flour

2 teaspoons soda2 teaspoons ginger1 teaspoon cinnamon1/2 teaspoon salt

1 cup buttermilk

Blend sugar, shortening and eggs. Stir in molasses. Add combined dryingred. alternately with buttermilk. Mix well. Pour in greased 12x9x2 pan.Bake 350 (preheated oven) 35-40 min. Serve with ice cream or applesauce.

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Honey Twists


-------- ------------ --------------------------------Basic Sweet Dough -- (see recipeButter -- melted

2 tablespoons butter2 tablespoons honey1 cup confectioners' sugar3 teaspoons milk -- up to 4


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Shape dough into 4 rolls, 26 inches long.

For each coffee cake, place 2 rolls of dough in a spiral arrangement inbottom of buttered 8" layer cake pan.

Brush with butter.

Cover; let rise in warm place until double.

Bake in preheated 350 degree oven 25 to 35 minutes or until golden brown.

Remove from pan.

Cool 20 to 30 minutes.

Combine softened butter, honey, and sugar. Gradually add milk; mix untilblended. Spread over warm coffee cakes.

Makes 2 coffee cakes.


MC Formatted using MC Buster & SNT on 4/9/98

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Italian Anise Slices



6 Eggs -- beaten1 cup vegetable oil2 1/2 cups sugar1 teaspoon vanilla1 teaspoon anise

Beat all together.ADD

3 tablespoons baking powder6 cups flour


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1/2 cup sliced almonds

Knead to make a stiff dough, if more flour is needed add a little more.

Roll in 1 inch circle forms.

Place on a cookie sheet and press lightly.

Bake in 375 degree oven until light brown. Remove and wait 5 minutesbefore slicing. Then return to oven to toast.

Bill's & John's favorite cookie.

Not too sweet & good with coffee.



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Louise's Chocolate Zucchini Bread


-------- ------------ --------------------------------3 lg eggs2 cups sugar1 cup oil2 ounces baking chocolate1 teaspoon vanilla2 cups zucchini -- grated

1 teaspoon cinnamon -- or more1/4 teaspoon baking powder

1 teaspoon baking soda1 cup chopped nuts -- or more3 cups flour1 teaspoon salt

Beat eggs til yellow. Beat in sugar & oil. Melt chocolate. Stir intoegg mixture. Sift flour with salt, cinnamon, baking powder & soda. Stirinto well oiled pans - angel food or 2 9x5 loaf pans. Bake 350 for 1hour 30 minutes [START WITH LESS TIME). Cool in pans for 5 to 20 minutes.


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Turn out on rack and cool.

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Massa Sovada (Portuguese Sweetbread)



2 packages yeast1/4 cup water -- warm

1 cup milk -- scalded1 cup sugar2 teaspoons cinnamon1/2 cup butter or margarine1/2 teaspoon salt

6 cups all-purpose flour4 eggs

Preheat oven to 350 degrees. Dissolve yeast in warm water. Scald milk and

add to sugar, butter and salt; stir until butter is melted. Mix cinnamonand flour. Add 1/2 the flour to the milk/sugar/butter/salt, and mix untilsmooth. Beat 3 eggs and add them and the yeast to the mixture.

Continue to add remaining flour to make soft dough. Remove it from thebowl and place on floured board. Knead until smooth and satiny (about 15mins.). Shape into a ball and place in buttered bowl. Cover and let riseuntil double in size (2-1/2 to 3 hours).

Punch risen dough down and divide it in half. Place in two greased pans(8 inches round). Let rise in warm place until double in size (1-1/2 to 2hours). Brush tops of dough with remaining egg (beaten).

Bake in 350 degree oven for 20-30 minutes or until golden brown. Cool onwire racks.

NOTES: I have found that if I initially heat up the oven and then turn itoff, I put the dough in there to rise and it rises twice as fast.

Also, I don't know if this violates any rules, but I've found that Iprefer this bread with raisins added.

Finally, as I mentioned to those who have gotten this recipe already, thisbread makes the best toast in the world! (Personal opinion, of course..)


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NOTES : I have found that if I initially heat up the oven and then turn itoff, I put the dough in there to rise and it rises twice as fast.

Also, I don't know if this violates any rules, but I'vefound that I prefer this bread with raisins added.

Finally, as I mentioned to those who have gotten this recipealready, this bread makes the best toast in the world! (Personalopinion, of course..)


Mrytle's Ginger Bread


-------- ------------ --------------------------------3 cups flour

1 cup sugar1 teaspoon soda1/2 teaspoon ginger1/2 teaspoon salt

1 cup syrup1 cup shortening1 cup warm water -- or buttermilk2 Eggs.

Mix well and bake.


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Ninety Minute Cinnamon Rolls


-------- ------------ --------------------------------1 package Fleischmann's active dry yeast1/2 cup warm water

3 tablespoons sugar1/2 teaspoon salt

2 tablespoons softened margarine1 Egg1 1/2 Cups unsifted flour -- up to 2

Melted margarine

1/3 cup sugar1 teaspoon ground cinnamon1/3 cup dark seedless raisins

Confectioners' sugar frosting

Have all ingredients at room temperature.

Dissolve yeast in warm water. Beat in 3 Tbsp. sugar, salt, 2 Tbsp.margarine, egg and 1 cup flour. Stir in enough additional flour to make asoft dough.

Turn out onto floured board; knead about 2 minutes, until smooth. Rollto 18x9 inches. Brush with margarine, Sprinkle with sugar, cinnamon and

raisins.

Roll up as for jelly roll. Seal sides firmly. Cut into 12 equal pieces.Arrange, cut side down in a greased 8" round pan.

On the center rack of cold oven pour boiling water into a large bakingpan. Place rolls on a wire rack over pan of water. Cover. Let rise 30minutes. Uncover; remove rack and pan of water. Turn oven to 375degrees. Bake 30 to 35 minutes. Frost with confectioners sugar frosting.



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Nutty-Fruity Tea Ring

Recipe By : Jo Merrill


-------- ------------ --------------------------------3 1/4 cups all-purpose flour1/4 cup sugar

1 teaspoon salt2 packages active dry yeast1/2 cup water

6 tablespoons butter1 large egg1/2 cup sour cream1/2 cup dried apricots -- * see note

1/2 cup chopped nuts1/4 cup brown sugar, packed1/2 teaspoon ground cinnamon

glaze frosting1 cup powdered sugar1 teaspoon butter4 tablespoons water

vanilla extract -- to taste

* Chop apricots or use 1/3 cup candied fruits. In large bowl, mix 2 cupsflour, sugar, salt and yeast. Heat sour cream, water and 1/4 cup butter ormargarine until hot. Add to dry ingredients. Beat 2 minutes at low speed.Add egg and beat 2 minutes at medium speed. Stir in enough remaining

flour to made a soft dough. On a floured surface, knead for 4 minutes.Place in greased bowl, cover and let rise in warm place 20 minutes oruntil doubled in size. Punch dough down. Roll dough to a 16 by 9-inchrectangle. Spread remaining 2 tablespoons butter on dough. In smallbowl, combine fruit, nuts, brown sugar and cinnamon; sprinkle over dough.Roll as for jelly roll; seal ends. Place on greased baking sheet, seamsides down. Seal ends to form a ring. Cut slits 2/3 of way through atone inch intervals. Turn each section on its side. Cover and let rise inwarm place 20 minutes or until almost doubled. Bake at 375 degrees for20-25 minutes. Cool then drizzle with glaze. Glaze: Mix all ingredientstogether until smooth. Prize winner in Tea Rings-yeast bread, Del Mar


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Fair--1993

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Old Time Gingerbread



2 Eggs3/4 cup brown sugar3/4 cup molasses3/4 cup melted shortening

2 1/4 cups flour2 1/2 teaspoons baking powder3/4 teaspoon soda

2 teaspoons ginger1 1/2 teaspoons cinnamon1/2 teaspoon cloves1/2 teaspoon cloves

1/2 teaspoon nutmeg1 cup boiling water

Add beaten eggs to sugar, molasses and melted shortening

Sift flour with dry ingredients; add to egg mixture.

Add hot water last.

Bake in individual greased pans or a shallow pan in moderate oven (350degrees) about 40 minutes.

Serve with whipped cream or apple sauce or with warm butter.

Makes 16 pieces.




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Orange Bread


-------- ------------ --------------------------------1 Egg1/2 cup sugar

1 Cup milk

1 tablespoon butter2 cups flour1 teaspoon baking powder1/2 teaspoon salt

1 cup candied orange peel***CANDIED ORANGE PEEL***

1 cup orange peel cut fine

Cook down for 15 minutes, draining twice before water is cooked out. Letcool and add 1/2 cup sugar and 1/2 cup water. Cook till candied.



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Orange-Banana Bread


-------- ------------ --------------------------------


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2 1/2 cups all-purpose flour -- sifted4 tsp baking powder3/4 tsp salt3/4 cup nuts -- chopped

1 1/2 cups candied fruit -- mixed1/3 cup raisins1/2 cup shortening3/4 cup sugar

3 eggs1/2 cup banana -- mashed1/2 cup orange juice

Sift together flour, baking powder and salt. Stir in chopped nuts, candiedfruits, and raisins. Cream shortening, add sugar, beat until light andfluffy. Add eggs, one at a time, beating after each addition. Combinemashed banana and orange juice; add to creamed mixture alternately withflour mixture, beginning and ending with dry ingredients. Turn into agreased, was-paper-lined 9x5x3 loaf pan. Bake at 350 1 1/4 hours. Cool20-30 min. before turning out on cake rack. Makes 1 loaf.

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Pan De Banano - Banana Bread


-------- ------------ --------------------------------1/2 cup butter1/2 cup sugar

1 pound ripe bananas1/2 teaspoon salt

1 teaspoon cinnamon1 tablespoon lemon juice

1 egg -- well beaten1 1/2 cup flour2 teaspoon baking powder

Cream the butter and sugar until light and fluffy. Mash the bananas andadd it the butter and sugar mixture. Add the salt, cinnamon, lemon juice,and egg. Fold in the flour and baking powder and por the batter into agreased 9x5 loaf pan. Bake at 350^ for about 1 hour or until cake testercomes out clean. Slice and top with honey, jelly, or ice cream.


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Papaya Bread


-------- ------------ --------------------------------3 eggs

1 cup oil1 tbsp vanilla2 cups sugar2 cups papaya -- puree1/4 tsp baking powder

2 tsp baking soda1/4 tsp salt

1 tbsp cinnamon2 1/2 cups flour1 cup walnuts

Beat together, eggs, oil and vanilla. Add sugar and beat. Add papayapuree and blend. Sift dry ingredients together and then blend with creamed

mixture. Stir in nuts. Pour into a large bread pan and bake in a 350F ovenfor about one hour. Remove from pan and place on a cooling rack to cool.This will freeze very well.

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Passover Nut Torte



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-------- ------------ --------------------------------6 egg -- separated1/2 cup matzoh meal

1 teaspoon baking powder1 cup almonds -- ground1 cup sugar1/2 teaspoon vanilla

Blend egg yolks and sugar. Add matzoh meal, baking powder, vanilla, andalmonds. Beat egg whites till they hold a stiff peak. Fold whites intothe nut- matzoh mixture, pour into a buttered 8 inch springform pan.Bake in a pre-heated 350F oven for 40-50 minutes. Turn upside down on aplate to cool. Serve plain or with strawberries and whipped cream.

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Pear-Walnut Bread


-------- ------------ --------------------------------1 16.1 ounce b honey-granola bread mix1 cup pear nectar1 egg1 can pears -- 8 oz1/2 cup walnuts -- chopped

Preheat oven to 350 degrees F. Drain and chop pears. Combine bread mix,nectar, and egg in a large bowl until well blended. Stir in chopped pearsand nuts. Turn batter into greased and floured 8 1/2 x 4 1/2-inch loafpan. Bake 45 to 55 minutes, or until a wooden pick inserted in the centercomes out clean. Cool bread 10 minutes in the pan on a wire rack. Removefrom pan and cool completely on rack.

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Pecan Rolls

Recipe By :Serving Size : 1 Preparation Time :0:00

Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------Basic Sweet Dough -- see recipe

1/4 cup butter1/2 cup brown sugar -- packed1/4 cup light corn syrup

Pecan halvesButter -- melted

1/2 cup brown sugar -- packed1 teaspoon cinnamon


Combine butter, sugar, and syrup; bring to a boil.

Spoon 1 1/2 Tsp. sugar mixture into buttered muffin cups; add 2 or 3pecan halves.

Divide dough in half. Roll each half into an 18x12 inch rectangle on alightly floured surface. Brush with butter. Sprinkle with combined sugarand cinnamon. Roll up; cut in 1" slices. Place in muffin cups. Brushwith butter.

Cover; let dough rise in warm place until double.

Bake in preheated 375 degree oven 15 to 20 minutes or until golden brown.

Invert immediately.

Makes 36 rolls.



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Pineapple Upside-Down Loaf


-------- ------------ --------------------------------

8 ounces pineapple rings in juice -- drained4 maraschino cherries -- halved2 pkg coffee cake mix -- 10.5 ozs. each2 eggs1 cup milk -- divided

Preheat oven to 350 degrees F. Generously butter the bottom and sides ofan 8 1/2 x 4 1/2-inch loaf pan. Cut pineapple rings in half. Place 4pineapple-ring halves decoratively on the bottom of the prepared pan, andthe remaining 4 halves standing along the long side of the pan. Placecherry halves, cut-side-down, in the center indentations of thepineapple-halves. Sprinkle bottom and sides of the pan with 1 1/2 packetsof the crumb mixture from coffee-cake mix. Discard remaining crumb

mixture. Prepare bags of coffee-cake mix with eggs as package directs, butuse the milk instead of water called for. Squeeze batter from both bagsgently over streusel, pineapple, and cherries. Let stand 10 minutes. Tappan gently on counter to release any air bubbles. Bake 40 to 50 minutes,or until a wooden pick inserted in the center comes out clean. Let cool ona wire rack for 20 minutes. With a long, serrated knife, cut the top ofthe bread level with the top of the pan. Invert bread onto a serving platewhile warm. To serve, cut with a sharp (not serrated) knife.

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Plum Bread

Recipe By :


-------- ------------ --------------------------------2 jars small baby food plums2 cups sugar1 Cup oil3 Eggs2 cups self-rising flour1 teaspoon cinnamon1 teaspoon clove or all spice


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1/4 teaspoon salt

Mix well.

Bake in 350 degree oven.

If preferred, 1 cup of chopped nuts can be added.



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Portuguese Sweet Bread (Pao Doce)


-------- ------------ --------------------------------

2 pkg active dry yeast1/4 cup warm water -- 105 to 115f

1 cup lukewarm milk -- scalded, then cooled3/4 cup sugar

1 teaspoon salt3 eggs1/2 cup butter or margarine -- softened

6 cups flour1 egg

Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar,salt, 3 eggs, margarine and 3 cups flour. Beat until smooth. Stir inenough remaining flour to make dough easy to handle. Turn dough onto

lightly floured surface. Knead until smooth and elastic, about 5 minutes.Place in greased bowl. Turn greased side up. Cover and let rise in warmplace until double, 1 1/2 to 2 hours. (Dough is ready if indentationremains when touched.) Punch down dough and divide into halves. Shape eachhalf into round, slightly flat loaf. Place each loaf in greased round 9x11/2-inch layer cake pan. Cover and let rise until double, about 1 hour.Heat oven to 350F. Beat 1 egg slightly and brush over loaves. Sprinklewith 1 teaspoon sugar. Bake until loaves are golden brown, 35 to 45minutes. SNAIL LOAVES (CARACOIS): After dividing dough into halves, rolleach half into a rope about 25x1 1/2-inches. Coil each to form a snailshape in greased round 9-inch layer cake pan. Proceed as directed.


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Pumpkin Gingerbread


-------- ------------ --------------------------------1/2 cup sugar, light brown -- packed

2 teaspoons sugar1/4 cup margarine -- nondairy

egg replacer to replace 3--eggs

1 cup pumpkin, canned -- solid pack1/4 cup water1/4 cup corn syrup -- light

2 teaspoon molasses1 1/4 cup flour1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon1/2 teaspoon ginger -- ground1/4 teaspoon salt

1 teaspoon sugar -- confectioners (for--sprinkling)

Preheat oven to 350. Grease 8-inch square pan. Use mixer to cream sugarsand margarine until smooth. Add egg replacer, pumpkin, water, syrup,molasses and blend until smooth. Pour into prepared pan; bake untilslightly pulled away from sides of pan and toothpick inserted in centercomes out clean (about 30 minutes). Do not overbake. Let cake cool atleast 15 minutes. Cake is best when served hot. Sprinkle powdered sugar ontop.

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Pumpkin Gingerbread With Caramel Sauce



-------- ------------ --------------------------------2 1/4 cups flour -- all purpose1/2 cup sugar2/3 cup margarine -- or butter3/4 cup pecans -- chopped3/4 cup buttermilk1/2 cup pumpkin -- canned1/2 cup molasses

1 lg egg1 1/2 teaspoons ground ginger1 teaspoon baking soda

1/2 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon ground cloves

ice creamcaramel sauce-

1/2 cup butter -- or margarine1 1/4 cup brown sugar -- firmly packed2 tablespoon light corn syrup1/2 cup whipping cream

Combine flour and sugar; cut in butter with a pastry blender until mixtureis crumbly. Stir in pecans. Press 1 1/4 cups mixture into bottom of anungreased 9-inch square pan; set aside. Combine remaining crumb mixture,

buttermilk, and next 8 ingredients; beat at low speed with an electricmixer until blended. Pour over crumb mixture, and bake at 350~ for 40minutes or until a wooden pick inserted in center comes out clean. Cool inpan on a wire rack. Cut into squares, and serve with Caramel Sauce ANDcommercial ice cream. Caramel Sauce. Melt butter in a small heavysaucepan over low heat; add brown sugar and corn syrup. Bring to a boil;cook, stirring constantly, 1 minute or until sugar dissolves. Graduallyadd whipping cream; return mixture to a boil. Remove from heat. Yield. 2cups.

Southern Living, October, 1993.

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Quick & Easy Cherry Bread


-------- ------------ --------------------------------1 loaf frozen bread dough

21 ounce tart cherry pie filling

Let the frozen bread loaf rise once. Knead, reshape and place in a greasedloaf pan. Let rise again. Make 2 slits in the top of the loaf to a depthequal to 1/3rd of the loaf. Divide and place the cherry pie filling in theslits. Let rise again to full size and brush the top of the loaf withmelded butter and sprinkle with cinnamon sugar. Bake in a preheated 350~oven for 35-40 minutes. Remove the loaf from the pan and cool. This breadcan be served either warm or cold.

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Quick Coffee Cake


-------- ------------ --------------------------------2 cups sifted flour2 teaspoons baking powder1/4 teaspoon salt

6 tablespoons sugar2 Eggs -- well beaten5 tablespoons shortening -- softened

2/3 cup milk1 1/2 tablespoons butter -- melted3 tablespoons fine cracker crumbs3 tablespoons sugar1/2 teaspoon cinnamon

Sift flour once, measure, add baking powder and salt, and sift again.

Add sugar gradually to eggs, then add shortening.

Add flour, alternately with milk, a small amount at a time. Beat after


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each addition until smooth.

Spread top with melted butter. Sprinkle with mixture of crumbs, sugar,and cinnamon.

Bake in greased pan, 8x8x2 inches, in hot oven (400 degrees) 45 minutes



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Rich Swedish Cream Dough


-------- ------------ --------------------------------1 envelope active dry yeast

1/4 cup warm water -- 115 degrees1 cup heavy cream1/4 cup evaporated milk

3 egg yolks -- slightly beaten3 1/2 cups all-purpose flour1/4 cup sugar

1 teaspoon salt1/2 cup butter -- at room temperature

Stir yeast into warm water to dissolve in small bowl. Mix well thedissolved yeast, cream, milk and egg yolks, set aside.

In large bowl stir together flour, sugar and salt. Cut in 1/2 cup butter

with pastry blender or 2 knifes until mixture resembles course crumbs.Stir yeast mixture into flour mixture just to moisten. Spread dough withlight film of butter to prevent drying, cover bowl with plastic andrefrigerate overnight or up to 4 days.Shape and bake as directed for Swedish Bread. See recipe


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Rolls

Recipe By : Hugh AnnServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 quart milk -- or buttermilk1 cup shortening1 cup sugar2 packages yeast1/2 cup warm water

1/2 cup flour1 teaspoon salt1 teaspoon soda2 teaspoons baking powder

Dissolve yeast in warm water. Mix with rest of ingredients. Set asideto double in size.

Mix together, adding more flour until not sticky.



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Sour Cream Coffee Cake


-------- ------------ --------------------------------1 cup butter or margarine


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3 Eggs -- separated1 cup sugar1 cup sour cream1 3/4 cups sifted flour1 teaspoon baking soda1 teaspoon baking powder

TOPPING:1/4 cup sugar

1/2 teaspoon cinnamon1/2 cup chopped nuts

Cream butter and sugar.

Add egg yolks and sour cream. Beat until light and fluffy.

Add flour, baking powder and baking soda.

Beat egg whites until stiff; fold in.

Pour batter into a greased and floured Bundt pan.

Sprinkle with a topping.

Dot with extra butter.

Bake at 325 degrees for 1 hour.

Allow to cool in pan for 15 minutes before turning out.



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Sour Cream Twists


-------- ------------ --------------------------------1 Cup Sour Cream1 Package Active Dry Yeast1/4 Cup Warm Water


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2 Tablespoons Butter Or Margarine -- softened3 Tablespoons Sugar1 Teaspoon Salt1 Egg3 Cups Flour2 Tablespoons Butter Or Margarine -- softened1/3 Cup Packed Brown Sugar

1 Teaspoon Cinnamon

Heat sour cream just to lukewarm.

Dissolve yeast in warm water.

Stir in sour cream, 2 Tbsp. butter, the granulated sugar, salt, egg and 1cup of the flour. Beat until smooth.

Mix in remaining flour until dough cleans side of bowl.

Turn the dough onto lightly floured board and knead until smooth, about 10minutes.

Place in a greased bowl; turn greased side up. Cover and let rise in warmplace until double, about 1 hour. (Dough is ready if impression remainswhen touched.)

Punch down dough and roll into a rectangle, 10x6 inches.

Brush with 2 tbsp. butter.

Mix brown sugar and cinnamon and sprinkle over lengthwise half ofrectangle. Fold other half onto sugared half.

Cut into twenty-four 1" strips.

Holding strips at each end, twist in opposite directions.

Place 2" apart on greased baking sheet, pressing ends of twist on bakingsheet.

Cover and let rise until double, about 1 hour.

Heat oven to 375 degrees.

Bake 12 to 15 minutes or until golden brown.

While warm frost with glaze.

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Swedish Bread



1 recipe Rich Swedish dough -- see recipe1/2 cup diced mixed candied fruits1/2 cup golden raisins -- rinsed and drained

2 tablespoons butter -- melted

Rinse raisins in hot water and drain.

Turn dough out on lightly floured board and knead in fruit and raisinsuntil evenly distributed throughout.

Divide in half and shape each in smooth round balls. Place in 2 greased

8" round cake pans. With sharp knife or razor blade, cut a large crossabut 1/4 inch deep on top of each ball. Brush with butter. let rise inwarm place free from draft until light to touch and doubled in bulk, about50 minutes.

Bake 45 minutes, or until golden brown.Brush again with butter. Cool on wire rach. Slice or cut in wedges toserve.

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Sweet Biscuit Ring

Recipe By :


-------- ------------ --------------------------------2 cups Bisquick baking mix1/2 cup sour cream

3 tablespoons milk2 tablespoons margarine or butter -- softened1/4 cup packed brown sugar1/4 cup finely chopped nuts

2 teaspoons ground cinnamon


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2 tablespoons margarine or butter -- meltedGlaze -- see recipe

Heat oven to 400 degrees. Grease 9" round pan.

Mix baking mix, sour cream and milk until soft dough forms.

Gently smooth dough into a ball on cloth-covered board dusted with baking

mix. Roll into rectangle 12x6 inches. Spread with 2 Tbsp. softenedmargarine.

Mix brown sugar, nuts and cinnamon; sprinkle over dough.

Roll up tightly, beginning at 12" side. Seal well by pinching edge ofdough into roll. Cut roll into twelve 1" slices.

Place in circle in pan, overlapping slices.

Drizzle with 2 Tbsp. melted margarine,

Bake until golden brown, about 15 minutes. Cool 30 minutes.

Glaze.



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Sweet Pull-Apart Biscuit Ring



-------- ------------ --------------------------------2/3 cup sugar

1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg

3 cups Bisquick baking mix2 tablespoons sugar2 teaspoons grated orange peel2/3 cup cold water

3 tablespoons margarine or butter -- softened


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Mix 2/3 cup sugar, cinnamon and nutmeg; reserve.

Mix baking mix, 2 Tbsp. sugar, orange peel and water until soft doughforms.

Turn dough onto cloth-covered board well dusted with baking mix.

Gently roll in baking mix to coat; shape into ball. Knead 1 minute.

Shape into slightly flattened round; cut into 16 wedges.

Shape each wedge into ball.

Dip in margarine; coat with sugar mixture.

Place side by side in ungreased 6 cup microwave-proof ring mold, pressinglightly together; sprinkle with any remaining sugar mixture.

Place mold on inverted microwave-proof plate in microwave oven.

Microwave on high (100%) 3 minutes; rotate mold 1/2 turn. Microwaveuntil wooden pick inserted in center of 1 or 2 biscuits comes out cleanand biscuits spring back with touched lightly (sugar mixture will appearwet), 1 3/4 to 2 3/4 minutes longer.

Let stand on heatproof surface 5 minutes (do not use rack).

Invert on heatproof serving plate.

Serve warm.

Tightly wrap any remaining biscuits (to serve, unwrap and heat inmicrowave).

Makes 16 biscuits.



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Tea Muffins


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-------- ------------ --------------------------------1 3/4 cups sifted flour1 3/4 teaspoons baking powder1/2 teaspoon salt

4 tablespoons butter5 tablespoons sugar1 Egg -- well beaten3/4 cup milk

Sift flour once, measure, add baking powder and salt, and sift again.

Cream butter, add sugar, and cream together thoroughly.

Add egg, then flour alternately with milk, a small amount at a time.Beat after each addition until smooth.

Bake in greased muffin pans in hot oven (450 degrees) 20 minutes.

Makes 18 small muffins.



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Tropical Mandarin Bread



-------- ------------ --------------------------------1/2 cup cooking oil3/4 cup sugar

2 Eggs1/2 cup mashed ripe banana -- (1 - 1 1/2 medium)1/2 teaspoon almond extract

1 can mandarin oranges -- drained (11 oz.)1 1/2 teaspoons grated orange peel1 3/4 cups unsifted all-purpose flour


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1/2 teaspoon baking powder1/2 teaspoon soda1/2 teaspoon salt1/2 cup coconut

1 tablespoon graham cracker crumbs -- up to 2

Blend together oil and sugar in large mixing bowl. Add eggs, one at atime, beating well after each addition.

Stir in banana and almond extract.

Cut oranges into pieces and add to banana mixture.

Stir in remaining ingredients except graham cracker crumbs. Mix well.

Grease bottom and sides of 8x4 or 9x5-inch (1 1/2 qt.) loaf dish.Sprinkle with graham cracker crumbs; shake out excess crumbs. Pour batterinto dish, spreading evenly.

Bake 55 minutes at 325 degrees.

Yield: 1 loaf



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Upside Down Coffee Cake



8 1/2 ounces pineapple slices -- welldrained and halvedreserve liquid

8 maraschino cherries1/2 cup brown sugar -- firmly packed

2 tablespoons reserved pineapple juice1 can refrigerated biscuits

Heat oven to 375~. Arrange pineapple slices and cherries in ungreased 8"


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round pan. In small saucepan, heat brown sugar and pineapple juice toboiling, stirring occasionally. Remove from heat. Separate dough into 10biscuits; place over pineapple slices. Pour brown sugar mix over biscuitsin pan. Bake at 375~ for 17-25 minutes or until golden brown. Cool 10minutes in pan. Invert on serving platter. Serve warm or cool.

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Wales Coffee Cake

Recipe By : Betty SmithServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 cup butter1 cup coffee -- cold3 teaspoons baking powder2 teaspoons vanilla1 cup walnuts -- chopped2 cups sugar2 2/3 cups flour

4 Eggs -- separated1/4 teaspoon salt

Cream butter and sugar.

Add beaten egg yolks.

Mix well and add cold coffee alternately with flour, baking powder andsalt.

Add nuts and vanilla, then fold in beaten egg whites.

Bake 45 minutes at 375 degrees.




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