Bran Muffins - Lisa Hammer

Biscuits - Jennie Kluthe

CoffeeCake Mix & Raisin Coffeecake - Lillian Knutz

Cornbread - Lisa Hammer

Date Bread - Lillian Knutz

Dumplings - Lillian Knutz

Forgotten Rolls - Louise Ulmer

Louise's Caramel Rolls - Louise Ulmer

Muffins - Lillian Knutz













Louise's Caramel Rolls


3 packages refrigerator biscuits

1/2 cup vanilla ice cream

1/2 cup brown sugar

1/2 cup margarine

1/3 cup cinnamon sugar


Roll each biscuit in cinnamon sugar, and place on end in bundt pan. Mix remaining ingredients and heat till melted and blended. Pour over and between biscuits. Bake at 350 for 25 minutes.  Might as well make two pans of these...




2 C. flour, sifted before measuring

4 tsp. baking powder

3/4 tsp. salt

1/4 C. lard

2/3 C. milk


Sift and measure 2 C. flour.  Add baking powder and salt; resift.  Add lard and blend as for pie crust.  Add milk gradually, stirring as little as possible.  Place on floured board, pat out 3/4" thick, cut and bake at 425F for 12-15 minutes.





2 C. flour

3 tsp. baking powder


1 tsp. salt

1/4 C. brown sugar

1 can cranberry sauce

1 egg

1/4 C. shortening, melted


Mix ingredients and bake in muffin cups, 400F for 20 minutes.  Yield: 1 dozen.





1 C. cornmeal

1 C. sugar

1 C. flour

4 tsp. baking powder

1/2 tsp. salt

1 egg beaten in 1 C. milk

1/4 C. shortening or bacon fat

1 med. onion, grated


Combine ingredients and bake at 425F for 25-30 minutes.  Using a 9x13" pan makes a thin bread, 9x9 is thicker.

Serves 10.


Bran Muffins


1 C. 100% Bran

1 C. boiling water

1/2 C. Crisco shortening or oil

1 1/2 C. sugar

2 eggs

2 1/2 C. flour

2 C. buttermilk

2 1/2 tsp. baking soda


Mix bran and boiling water, set aside.  Cream Crisco, sugar and eggs.  Add bran mixture.  Add flour, buttermilk and soda.  Divide batter between muffin tins.  Bake 400F 15-18 minutes.  Muffins will keep in the refrigerator 2 weeks.  Yield: 24 muffins.


Add apples, blueberry or other fruit as desired.




Coffeecake Mix


1/3 C. baking powder

2 tsp. cream of tartar

1 1/2 tsp. salt

2 1/4 C. sugar

2 C. nonfat dry milk powder

9 C. sifted flour (2 1/4 lbs)

1 lb. margarine


In large mixing bowl, thoroughly stir together the baking powder, cream of tartar, salt, sugar and dry milk powder.  Add flour; stir thoroughly.  Add half the margarine, and cut it in to dry ingredients until well blended; then repeat with remaining margarine.  Mixture will look slightly granular.  Store, tightly covered, in refrigerator.  When using mix, spoon it into a measuring cup and do not pack it down.  With a small metal spatula, level the top. Makes about 16 cups.


Raisin Coffeecake


In a small mixing bowl, stir together 3/4 C. coffeecake mix and 1/4 tsp. nutmeg; with a fork, work in 2 T. margarine until blended and reserve as topping.  In a large mixing bowl, place 3 C. of coffeecake mix.  In a small bowl, beat egg whites until stiff.  Add 2/3 C. water, 1 tsp. lemon rind, and 1 C. raisins to mix.  Stir until just blended - do not over mix.  Add beaten egg whites and fold in.  Turn into a greased 9x9" cake pan.  Bake 375F until cake tests done, about 25-30 minutes.  Let cool about 5 minutes, then loosen edges and cut into squares.  Serve at once.  If made ahead, reheat.  Makes 9-12 servings



Date Bread


1 tsp. baking powder

1 tsp. baking soda

1 C. boiling water

1 C. pitted dates

3/4 C. raisins

2 T. oil

1 C. sugar

1 tsp. vanilla

1 egg

1 1/3 C. siften flour

3/4 C. nuts, chopped

1/2 tsp. baking powder

pinch of salt


Pour Soda and boiling water over dates and raisings; set aside.  Cream oil and sugar, add vanilla, then egg.  Beat well.  Add flour and mix well.  Pour in fruit mixture, including the water, and add nuts.  Mix and bake in a buttered 9x5 loaf pan at 350F for 55 minutes.





1 1/3 C. flour

1 tsp. salt

2 tsp. baking powder

1 egg

1/2 C. milk (with a little bit of oil)


Mix flour and salt.  Beat egg and add milk.  Combine dry and wet ingredients and drop into hot gravy or broth, cook 5 minutes uncovered and 15 minutes covered.



Forgotten Rolls


1 pkg. frozen dinner rolls (about 12-16)

1 (4oz) pkg. butterscotch pudding mix (not instant)

3/4 C. brown sugar

1/4 C. margarine or butter


Grease 9x13" pan, place rolls in pan (allow enough space for them to raise) and sprinkle with brown sugar, dry pudding mix, and sliver the margarine over all.  Top with nuts, if desired.  Place in a cold over overnight - do not remove the rolls.  In the morning, pre-heat the oven to 350 (leave rolls inside) and bake 20-25 minutes or until done.  Turn out onto waxed paper and serve.


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