Red Lobster Biscuts

2 cups bisquick
1/2/ cup grated cheese
3/4/ cup milk
spinkle of garlic powder

Mix and drop by teaspoonfuls onto a cookie sheet. Bake at 400 degrees until golden brown (12 to 15 minutes).
Melt 2 TBS butter and a sprinkle of garlic powder and brush on biscuts after they have cooled a little bit.

Judy Cash

Banana Bread

Cream together:

1 c. shortening
3 c. sugar

Blend together in blender:

4 eggs
6 bananas
1/3 c. milk
1 TBS vinegar
2 tsp vanilla
Blend well and add to creamed shortening and sugar

Sift and add:
2 tsp baking soda
2 tsp salt
4 C flour

Grease and flour 3 bread pans

Bake at 325 for 50-55 minutes

Judy Cash

English Muffins

Lesli Dustin

These are the best right off the griddle with butter and jam. Use leftovers for mini pizzas for kids' lunch, or "egg mcmuffins."

1 cup milk
2 T. sugar
1 t. salt
3 T. butter
1 cup warm water
1 T. yeast
5 1/2 cups flour

Heat milk; add butter and stir until melted. Let cool to warm. Put yeast in water and stir in milk mixture, sugar and salt. Add 3 cups flour and beat. Add additional flour until dough is stiff. Knead for several minutes. Let rise one hour. (Be patient. This recipe doesn't like to be rushed.) Sprinkle counter with cornmeal. Pat dough into 1/2 inch thickness on cornmeal. Cut out muffins with a round biscuit cutter. Let rise 1/2 hour. Lightly grease griddle and heat to medium. Cook cornmeal-side down until golden brown (about 10-15 minutes) and then turn over and cook the other side. Use a fork to split in half to eat.

Baguette with Herbed Oil

Lesli Dustin

The bread recipe is from Cooking Light and the dipping oil isn't.

1 package dry yeast (about 2 1/4 tsp.)
1 1/4 cups warm water
3 cups bread flour, divided (about 14 1/4 oz.) I have used all-purpose flour with good results
1 t. salt
cooking spray
cornmeal

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife. Add 2 3/4 cups flour to yeast mixture; stir until a soft dough forms. Cover and let stand 15 minutes. Turn dough out onto a lightly floured surface; sprinkle evenly with salt. Knead until the salt is incorporated and the dough is smooth and elastic (about 6 minutes); add enough of remaining flour, 1 T. at a time, to prevent dough from sticking to hands; dough will feel slightly sticky. Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place about 40 minutes, or until double in size. Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time, roll each portion on a floured surface into 12 inch rope, slightly tapered at ends. Place ropes on large baking sheet sprinkled with cornmeal. Lightly coat dough with cooking spray, and cover; let rise 20 minutes or until doubled in size. Preheat oven to 450. Uncover the dough. Cut 3 (1/4-inch deep) diagonal slits across top of each loaf. Bake at 450 for 20 minutes or until browned on bottom and sounds hollow when tapped. Yield: 2 loaves, 12 servings each.

I put a little olive oil into a bowl with some minced fresh garlic, and herbs of your choice. I use oregano and basil. Microwave for a few minutes; be careful because oil and bowl will be very hot. Serve as an appetizer with bread slices for dipping.

Banana Oatmeal Muffins

These are super yummy! It makes a lot so I freeze and pull them out when needed.

Combine:
1 1/2 cup flour
1 tsp nutmeg
1 tsp salt
2 tsp cinnamon
1/2 tsp baking soda

Blend the following in blender, then add to above:
1 egg
1 cup sugar
3 mashed bananas
3/4 cup oil

After combining above add:
1 3/4 cup oatmeal
1 - 6 oz package of chocolate chips

Bake at 400 for about 18 minutes.

Katie Rockwell

Holiday Morning Buns

Posted by Melanie G.

**This is a wonderful make-ahead breakfast you can pop in the morning of a holiday, birthday, or ANY day**

3 1/2 cups all-purpose flour + 1/2 cup cornstarch
1 tablespoon baking powder
1 1/4 teaspoons salt
2 tablespoons sugar
2 to 2 1/4 cups heavy cream

Coating
7 tablespoons butter, melted, OR 2 5/8 ounces milk
Cinnamon and sugar for rolling

Lightly grease a 9" x 13" pan, line with parchment, and grease the parchment. Parchment isn't absolutely necessary, but it makes it easier to get the bubbly, sugary buns out of the pan once they're baked.

Whisk together the flour, baking powder, salt, and sugar. Add 2 cups of the cream all at once, then toss and stir the mixture till the dough comes together. If necessary, add additional cream to make the dough cohesive. Gather the dough in your hands and knead it a few times to make sure there are no dry spots.

Place the cinnamon sugar in a small, shallow bowl or pan; or in a plastic zip-top bag. Break off pieces of dough about the size of a ping pong ball, or about 1 1/8 ounces. Dip each piece in melted butter or milk, then roll or shake in the cinnamon-sugar to coat. Place the cinnamon-coated dough balls into the pan of your choice in a single layer; they'll be touching one another, which is just fine.

Cover the pan with plastic, and place in the freezer overnight, or for up to a week or so. If freezing longer than overnight wrap the entire pan in plastic wrap, then in foil. Next day, remove the pan from the freezer, and let the buns rest at room temperature while you preheat your oven to 350°F. The buns don't need to thaw.

If you're baking the buns immediately (not frozen), bake them for 45 to 50 minutes, till the buns in the center are cooked through. You can asses this by taking a toothpick and actually digging into the center bun to take a look; it should look totally baked, not doughy. If the buns have been frozen, bake them for 65 to 70 minutes, testing for doneness as instructed above. Tent them with aluminum foil after 45 minutes of baking. (I actually forgot the "tenting" step and the buns didn't get burned - phew!)

Remove from the oven, and serve immediately. Dust with confectioners' sugar, if desired, right before serving.

Recipe from King Arthur Flour.

Coconut bread

Heidi Harper

4 eggs
2 C sugar
1 C oil
2 tsp coconut extract
3 C flour
1/2 C coconut
1/2 t baking soda
1 C nuts (optional)
1/2 t baking powder
1/2 t salt
1 C buttermilk
Glaze:
1 C sugar
1/2 C water
2 T butter
1 tsp coconut extract

Beat eggs; add sugar, oil, and 2 teaspoons coconut extract. Combine flour, coconut, baking soda, baking powder and salt. Alternate adding buttermilk and the dry ingredients to the egg-oil mixture. Fold in 1 C nuts, if desired. Pour into two loaf pans. Bake at 325 degrees for one hour or until bread tests done with a toothpick.
Glaze:
Combine ingredients, except extract, in a saucepan and boil for 5 minutes. Add extract and drizzle over warm bread. Makes 2 loaves.