Coconut Scones (as shared by Anastasia) From  Sunset Magazine

1 3/4 cups all-purpose flour
1/2 cup sweetened flaked coconut
1/2 cup rolled oats
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut into chunks
2 large eggs
1/2 cup milk
1/4 cup raspberry or cherry jam

1. In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.

2. In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.

3. Scrape dough onto a lightly floured board and pat into an 8-inch round. Slide round onto a buttered 12- by 15-inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch-diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.

4. Bake in a 375° regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely.

Yield: Makes 8 scones

Blueberry-Pecan Scones (Anastasia) From Cooking Light Magazine

Make these scones a day or two ahead, and store in an airtight container. Resist the temptation to knead the dough; doing so would break apart the tender blueberries. Leftover scones are nice with tea later in the day.

1/2 cup 2% reduced-fat milk
1/4 cup sugar
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
2 cups all-purpose flour (about 9 ounces)
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1 cup fresh or frozen blueberries
1/4 cup finely chopped pecans, toasted
 Cooking spray
1 large egg white, lightly beaten
2 tablespoons sugar

Preheat oven to 375°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm.

Yield: 10 servings (serving size: 1 scone- yeah right! )

So, here we can find recipes for

Breads & Such = Breads (other than machine recipes, which have a topic), Muffins & Biscuits, Stuffings

Thanks, Anastasia!

GARLIC CHEESE BREAD

1 or 2  loaves French or Italian bread, sliced lengthwise

• Mix all together, blending well:
• 1 lb. med. cheddar, longhorn, or colby - grated
• 2 large cloves garlic - pressed or finely minced
• 1/2 tsp. lemon or lime juice
• 1 - 1 1/4 cups mayonnaise

 Place bread on baking sheet, spread mixture generously on each half.
Sprinkle with salad seasoning mix (like Schilling Salad Supreme or a mix
like Spike, Mrs. Dash).  
Broil until melted and bubbly.

Everybody thinks the Amish starter bread gets old after a while, I mean, just how many 10 days in a row, do you really want to bake the same bread, AND try to get rid of the extra batches!!! Well, I've just read a couple of really great websites on Amish Friendship bread, mostly because I just got two starters :)

The first site debunks a lot of the myths about it, and gives you a way OUT of the viscious circle.
My Sister's Kitchen

The 2nd site give a million variations. Ok, maybe only dozens, but I grabbed all the basic variation for you! For now, if you want the more indepth variations, you'll have to get those yourself. Maybe I'll grabe them all and include them in the cookbook, we'll see.
Amish Friendship Bread Variations

I'll also post the starter recipe (no, it's not an old Amish secret, nor is it difficult), and then post the batch recipe. In the meantime, here is a ton of the variations.  Enjoy!

Amish Bread Variations

1. Omit cinnamon and vanilla pudding and add two bananas (mashed)
2. Substitute banana cream pudding mix and a mashed banana, and omit the cinnamon.
3. Omit cinnamon and vanilla pudding and add 1 - (5.1 oz) box of instant chocolate pudding, 3 tsp. cocoa and 3/4 cup chocolate chips. Bake for 1-1/2 to 1-3/4 hours.
4. Add one cup of raisins and one small diced apple.
5. You can use many different flavors of pudding. Try pistachio flavor.
6. You may also use different flavors of chocolate chips and nuts."
7. Use 1 box of butterscotch pudding, instead of Vanilla, and 1 cup of butterscotch chips.
8. Bake the cake in a 13" x 9" pan, instead of 2 9x3 pans.
9. Replace the vanilla pudding with chocolate and add 1/2 cup each of chocolate chips and coconut.
10. Use small (about 1 cup size) bundt pans and bake for 45 - 50 minutes
11. Bake it in a bundt pan.
12. Use chocolate instant pudding, and add pecans, chocolate chips and coconut. Let your imagination and taste buds guide you.
13. Substitute almond ALMOND flavoring (NOT Imitation) for the vanilla flavoring.
14. Substitute WHITE CHOCOLATE pudding For the vanilla pudding.
15. Use 1/4 cup cocoa, or even a little more (Hershey's European Chocolate is a good choice), and either the vanilla or chocolate pudding can be used.
16. Reduce the cinnamon to half (1 teaspoon).
17. Add 1 to 1 1/2 cups chocolate chips - this is great if you put the chocolate chips in a bowl and shake 1/2 teaspoon extra cinnamon to coat them.
18. Add orange zest to taste.
19. Bake in a very small muffin pan for about 20 - 25 minutes.
20. Substitute lemon pudding mix and lemon extract, omit the cinnamon and nuts, and add 1/4 cup poppy seeds (optional).
21. Add dried pineapple and use lemon instant pudding, instead of vanilla.
22. Delete cinnamon, nuts and vanilla. Use lemon flavored pudding, add 1-tsp. lemon extract and 2 cups coconut.
23. Add one cup of chopped walnuts to any variation.
24. Add cranberries to any variation.
25. Use banana cream pie pudding and two mashed bananas, and 1/4 cup of chocolate chips. Use the small bundt pans and bake for about 40 - 50 min.
26. Add 1 cup of grated zucchini. Make sure you squeeze out the excess liquid. bake for about 75 minutes but start checking after 50 minutes.
27. Add a cup of dried cranberries and a tsp of orange zest, along with a cup of chopped nuts, makes a nice holiday variation to the cake!
28. Add 1 cup of craisins (dried cranberries) as well as the pecans. Makes a great Christmas Bread.
29. Add Craisins(dried sweetened cranberries) and chocolate covered raisins.
30. Add dried apples and caramel instant pudding (makes it like caramel apples).
31. Add 3/4 cup white chocolate chips, 3/4 cup macadamia nuts and used cheesecake pudding.
32. Substitute 2 tablespoons molasses for equal amount of sugar and add spices to make gingerbread.
33. Throw in a box of chopped dates and a cup of chopped pecans. 
34. Add 1 cup of drained crushed pineapple, 1 cup shredded coconut and pistachio pudding (instead of vanilla).
35. Add 1/2 cup nuts and 1/2 cup white raisins.
36. Add 1 small box of orange jello, 1 c. drained mandarin oranges
37. Add 1 small box of strawberry jello, 1 c. thawed strawberries.
38. Use Cheesecake pudding instead of vanilla pudding and add chopped maraschino cherries (about 6 with some juice).
39. Use 1/2 c oil and 1/2 c unsweetened applesauce instead of 1c of oil. Also use sugar free pudding.
40. Add a small can of well drained pineapple with 2Tb. coconut scattered over the top half way through the baking.
41. Add a sm can of well drained crushed pineapple, coconut, & chopped pecans!
42. Use banana cream pudding, with shredded coconut.
43. Use coconut cream pie pudding with crushed pineapple.
44. Use cappicino pudding , 1/2 C. chocolate chips and 1/2 C. nuts of choice.
45. Add 1 1/2 cups finely chopped rhubarb. Fill muffin tins 2/3 full. Top with 1 tsp. of the following topping: 1/2 cup brown sugar, 1/2 cup chopped nuts and 1tsp. cinnamon. Bake muffins for 20 minutes @ 325 degrees.
    

      Title: Amish Friendship Bread "Secret" Starter
 Categories: Desserts, Breads
      Yield: 3 Batches

           STARTER
      1 pk (.25 oz) Active Dry Yeast
  1/4 c    Warm Water; (110 F, 45 C)
      3 c   All Purpose Flour Divided
      3 c   White Sugar; Divided
      3 c   Milk
              ON DAYS 5 & 10 ADD
      1 c   flour
      1 c   sugar
      1 c   milk

Consider this day 1 of the 10 day cycle.
In a small bowl, dissolve yeast in water.
Let stand 10 minutes.
In a 2 quart container combine 1 cup flour and 1 cup sugar.
Mix well or flour will lump when milk is added.
Slowly stir in 1 cup milk and dissolved yeast mixture.
Cover loosely and let stand until bubbly.
Leave loosely covered at room temperature.
Days 2 through 4 stir starter with a spoon.
Day 5: Stir in 1 cup flour, 1 cup sugar, 1 cup milk.
Days 6 through 9, stir only.
Day 10 stir in 1 cup flour, 1 cup sugar, 1 cup milk.
Remove 1 cup batter
Give 2 cups to friends along with this recipe, and your favorite amish bread recipe.
Store the remaining 1 cup starter in a container in the refrigerator
Or start the 10 day process over starting with step 2.
Once you have made the starter, you will consider it day one, and thus ignore step 1 in this recipe and proceed with step 2.
You can also freeze this starter in 1 cup measures for later use.
Frozen starter will take at least 3 hours at room temperature to thaw.
  Submitted to the 2nd PBS Collection in 2006 #.

      Title: Amish Cinnamon Bread
 Categories: Desserts, Breads
      Yield:  2 dz muffins & 3-4 Starter Batches

      1  bag   Fermented batter "starter" 
                    DAY 6 INGREDIENTS
      1  cup    flour
      1  cup    sugar
      1  cup    milk
                   DAY 10 INGREDIENTS
      1  cup    flour
      1  cup    sugar
      1  cup    milk
                   DRY ITEMS FOR CINNAMON BREAD
      2  cups  flour
1 1/2  tsp    baking powder
   1/2  tsp    baking soda
   1/2  tsp    salt
       1 tsp    cinnamon
       2 sm    boxes or 1 lg box of instant vanilla pudding
                   LIQUID ITEMS FOR CINNAMON BREAD
   1/2  cup   milk
      1  cup   oil
      1  cup   sugar
      1  tsp    vanilla
      3           eggs

Day 1: You receive fermented batter "starter" in a Ziploc bag.
Place on your kitchen counter. Do not refrigerate.
If you don't want to add to (feed) your starter then you can make your bread or muffins before day 6, if not, then you will need to feed your starter.
Day 2: Squeeze bag several times.
Day 3: Squeeze bag several times.
Day 4: Squeeze bag several times.
Day 5: Squeeze bag several times.
Day 6: Measure into a mixing bowl: flour, sugar, and milk.
Mix well.
Add to fermented batter in your bag.
Squeeze bag several times.
Day 7: Squeeze bag several times.
Day 8: Squeeze bag several times.
Day 9: Squeeze bag several times.
Day 10: Squeeze bag.
Pour fermented batter into a bowl and add  flour, sugar, and milk..
Mix well.
Pour 1 cup batter into large mixing bowl, set aside.
Divide rest of the batter into 3 to 4 gallon ziplock bags.
Make sure each bag has at least 1 cup batter. Give away bags of starter to friends.
In separate bowl mix together dry ingredients and set aside.
In the bowl with starter add liquid ingredients.
Mix well then add the dry ingredients to bowl.
Grease two 8 or 9 inch by 3 inch loaf pans.
Bake at 325 for 1 hour or until done.
Bake muffins about 20 minutes, test, makes about 2 dozen muffins.
You can add well drained pineapple, nuts, raisins, craisins, dates, chocolate chips, blueberries, or cut up apple bits to the batter.
You can also sprinkle the top with a cinnamon and sugar mix.
You can pour all the batter into a bundt pan or tube pan and bake and top with a glaze.
Do not refrigerate the batter.
If the bag fills with air, let it out.
It is normal for the batter to thicken, bubble, and ferment.
Do not store in an air tight container, the top could pop off. 
  Submitted to the 2nd PBS Collection in 2006 #.

Ciabatta Bread

Cranberry Orange Scones

4 C. flour4 t. baking powder 3/4 C. sugar 1 t. salt Grated orange peel from 1 orange 1 C. butter, room temperature, cut into small pieces 2 large eggs 1/3 C. frozen orange juice 1/3 C. milk 1/2-3/4C. fresh or frozen cranberries (I use dried and they work great)Combine dry ingredients plus grated orange peel; cut in butter until mixture resembles coarse crumbs.

In small bowl, whisk eggs, orange juice and milk. (Save a couple of tablespoons to brush tops of scones before baking.) Stir into flour mixture, combining untildough is moist. If it is too sticky to handle, add a bit more flour. Mix in the cranberries.

Turn dough onto floured work surface; knead a few turns. Divide dough into two balls; pat each into a circle. Cut 6 scones (wedges) from each. Brush with reserved egg mixture.

Put on greased cookie sheets and bake at 375 degrees for 20 to 25 minutes. Keep checking until they are golden brown.

Optional glaze: 1/2 cup confectioners' sugar mixed with 1 tablespoon orange juice (concentrated frozen orange juice yields the best flavor). Drizzle over cooled scones.

The beer rolls sound so easy!:) are they cross your finger and hope they work bread rolls? lol I love homemade rolls:)

Raspberry Muffins

1 cup sugar

1/2 cup margarine

2 eggs, well beaten

1/2 cup room temperature milk

2 cups flour

4 tsp baking powder

1/2 tsp salt

1 cup fresh raspberries

Combine all ingredients except raspberries.  Mix well then gently fold in the berries.  Fill muffin cups 1/2 full.  Bake at 400 degrees for 20 minutes.

Makes 12-18 muffins.  Works best if you use paper fillers in the muffin cups.

Overnight Cinnamon Rolls

2 pkgs (abount 18) frozen dinner rolls

1/2 cup brown sugar

3 oz butterscotch pudding (not INSTANT)

1 tsp cinammon

1/2 cup butter or margarine

1/2 to 1 cup of pecans or walnuts- chopped  (more or less cook's choice)

Grease a bundt pan.  Place the frozen rolls evenly in the pan.  Mix the sugar, pudding and cinnamon together and sprinkle it over the frozen rolls.  Sprinkle the nuts on next.  Melt the butter and pour over ingredients in the pan.  Cover with clear wrap and let stand overnight.  Bake at 350 degrees for 30 minutes.  Invert and cool for 2-3 minutes and then tear apart and enjoy.

Cream Cheese Monkey Bread

1(8 oz) package of cream cheese -cut into 16 equal cube portions

2 (8 count) tubes of Pillsbury biscuits

Cinnamon and sugar mixture

2 to 3 tablespoons butter

Pecans, chopped (optional)

Melt the butter and pour some of it into the bottom of a bundt pan.  Sprinkle some cinnamon sugar mixture on top of the butter.  One by one, take the biscuits, cup it into your hand and place 1 cube of the cream cheese in the middle.  Sprinkle a small amount of cinnamon sugar over the cream cheese and add some pecans, if using.  Firmly close the biscuit and mold it into a ball by pinching the ends together.  Place it in the bundt pan. Continue with each biscuit.  Pour the remaining melted butter over the biscuit balls and sprinkle generously with a cinnamon sugar mixture.  Sprinkle with more pecans, if using.  Bake at 350 degrees for 30-40 minutes.

Angel Biscuits

1 pkg dry yeast

1/4 cup warm water

2 1/2 cups flour

1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/8 cup sugar

1/2 cup solid shortening

1 cup buttermilk

Dissolve the yeast in the warm water and set aside.  Mix the dry ingredients together in the order listed.  Cut in the shortening like you would for pie crust.  Stir in the yeast mixture and the buttermilk and mix thoroughly.  Refrigerate the dough for up to 3 days in a covered bowl.  When ready to use, turn the dough onto a floured board and knead lightly.  Roll out and cut with a biscuit cutter.  Place them on a lightly greased cookie sheet.  Let rise slightly before baking (about 1/2 to 3/4 hour).  Bake for 12-15 minutes at 400 degrees.

Arab Flatbread
From "The Arab Table" by May S. Bsisu

Ingredients
2 ¼ teaspoons active dry yeast
2 cups warm water (110 degrees); add an extra ¾ cup if using whole-wheat flour
1 ¼ teaspoons sugar
5 ½ cups all-purpose or whole-wheat flour, plus extra for kneading
2 teaspoons salt
4 tablespoons olive oil

Method
Combine yeast, 1 cup of the warm water and sugar in a small bowl and stir to dissolve. Set aside until mixture is foamy and doubled in size, about 10 minutes.

Sift flour and salt together in a large mixing bowl. Make a well in the center and add remaining 1 cup warm water, yeast mixture and 2 tablespoons of the olive oil. Mix ingredients until dough pulls away form sides of the bowl, forming a ball. (Can also be done with a standing mixer fitted with a dough hook.)

Transfer dough to a floured work surface. Sprinkling as little flour on the dough and your hands as possible, knead the dough -- push, fold and turn -- about five minutes, until dough is smooth, elastic and doesn't stick to your fingers.

Coat a large bowl with remaining olive oil and place dough inside, turning to coat with the oil. Cover bowl with plastic wrap and a kitchen towel, and set in a warm draft-free place until dough has doubled in size, about 2 hours.

Meanwhile, lightly dust a baking sheet and a kitchen towel with flour.

Punch dough and transfer to a floured work surface. Knead for about 2 minutes. Divide dough into 7 equal pieces, roll each one into a ball and place on prepared baking sheet. Working with 1 ball of dough at a time, flatten gently, using a rolling pin or your hands. Roll dough out until about 5-6 inches in diameter, ¼-inch thick. Lay loaves on floured towel, sprinkle flour on top, cover with a second towel, and let rest about 30 minutes.

Preheat oven to 500 degrees. Preheat baking sheet 10 minutes before ready to bake.
Arrange 2 loaves on baking sheet, spacing them about 1 inch apart. Bake until they puff up, 5 to 7 minutes. Transfer loaves to a wire rack to cool; repeat.

Can be frozen in plastic zip bag and thawed in refrigerator. Reheat at 300 degrees for 10 minutes.

Serve with sliced tomatoes and broiled halloumi cheese, cut into 1-inch-thick slices: Brush cheese with olive oil and place in a pan that fits in your broiler. Broil until golden, about 3 minutes on each side.

Blueberry Bread

2 cup flour

1 cup quick-cooking rolled oats

3/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1 1/4 cup milk

1/3 cup oil

1 tsp vanilla

2 eggs

1 cup fresh or frozen blueberries

Grease bottom only of 9x5 inch loaf pan.  In large bowl combine flour, oats, sugar, baking powder, and baking soda.  Mix well.  Add milk, oil, vanilla, and eggs.  Stir until dry ingredients are moistened.  Gently fold in blueberries.  Pour into greased pan.  Bake at 350 for 50 to 60 minutes or until toothpick inserted in center cones out clean.

adapted from Bon Appetit

Spiced Pumpkin Bread

3 cups sugar

1 cup vegetable oil

3 large eggs

1 16-ounce can solid pack pumpkin

3 cups all-purpose flour

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon baking powder

Preaheat oven to 350. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely. Makes 2 loaves.

this was my mom's recipe

Blueberry Coffee Cake

¾ cup sugar

¼ cup butter/shortening

1 egg

½ cup milk

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

1-2 cups fresh/frozen blueberries

Mix thoroughly sugar, egg and shortening. Add milk and sifted dry ingredients. Fold in blueberries. Pout into 9x13 pan or loaf pan; sprinkle topping on top. Bake at 375 for 45-50 minutes.

Topping:

½ cup sugar

1/3 cup flour

½ teaspoon cinnamon

¼ cup soft butter

Cut together with fork or pastry fork.

Southern Cornbread

1       Cup   Self-Rising Cornmeal

1/2   Cup   Self-Rising Flour

3/4   Cup   Buttermilk  

2                  Eggs

2     Tbs      Vegetable Oil

Preheat oven to 350*. Combine all ingredients and pour into a greased, shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

If you really want to do it up Southern, add 2 Tsp sugar, and preheat Oil in a Cast Iron Skillet. (Just enough to cover bottom of pan) Pour batter into skillet and bake.

Hoecakes

1   Cup   Self-Rising Flour

1   Cup   Self-Rising Cornmeal

2               Eggs

1   Tbs   Sugar

3/4   Cup   Buttermilk

1/3   Cup   Water, Plus 1 TBS

1/4   Cup   Vegetable Oil or Bacon Grease

Oil or Butter for frying

Mix all ingrediants well except for frying oil. Heat oil in a skillet over medium heat. Drop mixture by tablespoons into hot skillet. Use approximately 2 tablspoons batter per hoecake. brown until crisp; turn and brown on ther side. Drain on papertowels. Leftover batter will keep in refrigerator for up to 2 days.

Mayonnaise Biscuits

1   Cup       Self Rising Flour

1/2   Cup    Milk

1   Tsp        Sugar

2   Tbs      Mayonnaise

Preheat oven to 350*. Mix together flour & milk. Add sugar and Mayonnaise. Pour into slightly greased muffin tins and bake for 12 to 15 min.

Recipes are gathered up to here, Carolyn!

Yummy stuff people! We lost the Bread Machine recipes topic (not the recipes, we already had those, just the topic) so if you have some bread machine recipes that you haven't already submitted, go ahead and  place them in here, it's all bread :)

Hawaiian Banana Nut Bread

• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups sugar
• 1 teaspoon cinnamon
• 1 cup chopped pecans or walnuts
• 3 eggs, beaten
•  1/2cup canola oil
• 2 cups mashed ripe bananas
• 1 (8 oz) can crushed pineapple, drained
• 2 teaspoons vanilla

Preheat oven to 350.

Combine first 5 ingredients; stir in pecans.

Combine remaining ingredients; add to flour mixture, stirring just until moistened.

Spoon batter into 2 loaf pans.

Bake for 1 hour and 10 minutes or until toothpick comes out clean.

Cool in pans for 10 minutes; remove from pans, and cool on wire rack.

Chocolate Chocolate Chip Muffins

• 6 squares (1 ounce each) semisweet chocolate
• 1/3 cup butter or margarine ( I always use butter)
• 3/4 cup buttermilk
• 1/2 cup sugar
• 1 egg, lightly beaten
• 1 1/2 tsp vanilla
• 1 2/3 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup milk chocolate chips
• 1/2 tsp cinnamon

Preheat oven to 400.

In a small saucepan,melt chocolate with butter over low heat. Let stand for 10 minuter or until cooled.

In a small bowl, stir chocolate mixture with buttermilk, sugar, egg, and vanilla until blended.

In a large bowl, stir together the dry ingredients. Make a well in the center; add chocolate mixture and stir just to combine. Stir in chocolate chips.

Spoon batter into prepared muffin tins and bake for 10 to 12 minutes or until tests done.

 (original recipe was found on Foodnetwork.com as Titanic Spiked Pecan Sticky Buns and changed slightly by Mendy)

Spiked Cinnamon Knots

Ingredients:

• 1 1/4 cups packed brown sugar
• 1/2 cup butter
• 1/4 cup honey
• 1/4 cup Tennessee whiskey (I use Jack Daniels)
• 1/2 cup chopped pecans
• 1 pound frozen bread dough rolls, thawed
• 1 stick melted butter
• 1 cup packed brown sugar
• 1 Tablespoon ground cinnamon
• 3/4 teaspoon ground cloves
• 3/4 teaspoon ground allspice
• 3/4 teaspoon ground nutmeg

Butter a 13 by 9-inch baking pan. Combine brown sugar, butter, and honey in small saucepan. Bring to boil over medium heat, stirring to melt sugar well. Add the whiskey. Boil for 1 minute stirring continuously. Remove from heat and stir in pecans. Pour into prepared baking pan.

Melt the stick of butter in a shallow bowl or pan (I use pie plates).  In another shallow pan, mix together brown sugar, cinnamon and the spices.  Take each bread roll and pull it into a snake-like shape.  Dip into the butter and then roll in the sugar mixture.  Bring the ends together and form into a knot or twist.  Place into the baking pan on top of the pecan topping.  Cover with plastic wrap. Place in unheated oven with pan/bowl of hot water and allow to rise until doubled, about 1 hour. Remove plastic wrap.

Preheat oven to 350 degrees F. Bake for 20 to 30 minutes until buns are golden and syrup is bubbly. Cool in pan for 5 minutes. Invert onto foil covered baking sheet. Serve warm.

• 2 cups Bisquick
• 2/3 cup milk
• ½ cup cheddar cheese, shredded
• 2 tbsp. melted butter
• 1/8 tsp. garlic powder

Pumpkin Muffins

• 1 can (15 oz) pumpkin
• 1 box spice cake mix

Combine those two ingredients and then prepare as directed on the cake mix box for muffins.  Only those two ingredients and DELICIOUS!  

Oops...wrong thread!  :)

 Cornbread

Excellent cornbread...not too sweet and easy to make with common on-hand ingredients.

• 1 cup flour

• 1 cup yellow cornmeal

• 1/2 cup sugar

• 3/4 tsp salt

• 4 tsp baking powder

• 1/4 cup oil ; (such as canola or corn)

• 1 cup whole milk

• 2 eggs

Preheat oven to 400°. Spray pan with non-stick cooking spray; set aside. Whisk together the first 5 ingredients. Add the remaining ingredients and mix just until combined. Pour batter into prepared pan. Bake for about 18 minutes. Take a some butter and gently glide it over the top of the cornbread while still warm. Enjoy!
Note: I usually use an 8" square baking pan.  

Sorry about the formatting...after fooling with it for awhile, it's the best I can do..   :-)

   Herbed Oatmeal Pan Bread


Good! Very soft and light.

• 2 cups water

• 1 cup rolled oats

• 3 tbs butter

• 3 cups flour ; (enough to make the dough stretchy)

• 1/2 cup sugar

• 2 tsp salt

• 1 egg

• 2 pkg dry yeast

Herbed ; Topping

• 1 tbs grated parmesan cheese

• 1/2 tsp basil

• 1/4 tsp oregano

• 1/4 tsp garlic

• 6 tbs melted buter

Grease 9 X 13 pan. Bring wated to a boil and stir in rolled oats. Remove from heat, stir in 3 tbs butter. Add egg to roll oats mixture and blend at low speed until moist. Beat at med. speed for 3 minutes. Mix salt yeast and sugar and wisk to blen. At oat mixtures, start adding flour. And enough to form a stiff, stretchy dough...may or may not be more than 3 cups. Shaped into ball and cover with towel...let rise for 15 min. Punch ball to remove the air then place in a greased pan, flip over to oil the other side and cover for 45 minutes. Cut into a diag pattern or squares. Brush with butter and bake 15 min. Then sprinkle with herbs and remaining butter and bake 15 more min.