CORNBREAD
 
1-1/2 Cups Corn Meal (yellow or white, I use a mixture of both)
1 Teaspoon Soda
3 Tablespoons Flour
1 Teaspoon Salt
1 Egg
2 Tablespoons Crisco Oil
2 Cups Buttermilk

Combine corn meal, flour, soda, and salt. Add milk, egg and oil
to dry ingredients, mix well. Pour into hot iron skillet to
which 2 tablespoons of oil has been heated*. Bake at 450
degrees for 25 to 30 minutes.
I spray the skillet with Pam before adding the oil and heating.

Easy Rolls

Ingredients

• 1 package white Jiffy cake mix
• 1 package dry yeast
• 1/2 tsp. salt
• 1 1/4 cups warm water

Directions

Mix together. Then add 2 1/2-3 cups flour until you can knead and is not sticky. Let rise 1 hour. Make into rolls or coffee cake. Let rise 30 minutes. Bake at 350 degrees F for 30 minutes. Can be made the night before to the point of making into rolls. Refrigerate overnight; then let rise 1 hour and bake as above. For coffee cake (makes two 8 inch), divide into 2 greased pans. Melt margarine (1/2 stick) and pour over bread dough. Sprinkle with sugar and cinnamon. Let rise and then bake.

Chive Corn Bread

From Taste of Home's Simple & Delicious



"'Busy' is my middle name," writes Terri Keeney of Greeley, Colorado,

so she uses this incredibly easy corn bread to simplify her meals so

she can get back to working, volunteering, and keeping her fast-paced

family's schedule running as smoothly as possible.



INGREDIENTS

1 package (8-1/2 ounces) corn bread/muffin mix



1/2 cup shredded cheddar cheese



1 tablespoon minced chives



SERVINGS 9

CATEGORY

Breads

METHOD Baked

PREP 10 min.

COOK 20 min.

TOTAL 30 min.

DIRECTIONS

Prepare corn bread batter according to package directions. Stir in

cheese and chives. Pour into a greased 8-in. square baking dish. Bake

at 400° for 20-25 minutes or until lightly browned. Serve warm.

Yield: 9 servings.

Crescent Rolls

Ingredients

• 2 packages yeast
• 3/4 cup warm water
• 1/2 cup sugar
• 1 tsp. salt
• 2 eggs
• 1/2 cup soft butter
• 4 cups flour

Directions

Dissolve yeast in warm water. Add rest of ingredients, flour last. Add two cups of flour smooth, then use hands for last two cups. Cover with towel; let rise until double (approximately 1 1/2 hours), then punch down. Divide in half; roll each half into a 12 inch circle. Spread butter over circles. Cut into triangles and roll from wide end. Place on cookie sheet. let rise until double again (approximately one hour). Bake 12-15 minutes at 400.

 

Easy Rolls



Butter, for greasing muffing tins

2 cups self-rising flour

1 cup milk

2 TB sugar

4 heaping TB mayonnaise



Preheat the oven to 350º F.



Lightly grease a 12-cup muffin tin with butter.



In a large bowl, combine flour and milk. Add the sugar and mayonnaise, and

stir

until just combined. Spoon batter into prepared muffin tin.



Bake for 12 to 15 minutes, or until golden brown.



Yield: 12 rolls.

Garlic Parmesan Rolls   1 (1 lb) loaf frozen bread dough thawed 6 T. grated Parmesan cheese 1 t. garlic powder 1/2 C. butter or margarine melted Cut dough into 16 pieces; shape into balls.  Place on a floured surface; cover and let rise in a warm place for 10 minutes.  In a bowl stir Parmesan cheese and garlic powder into butter.  Using a spoon, roll balls in butter mixture; arrange loosely in a 9" round baking pan.  Cover and let rise in a warm place until doubled.  Bake at 375 for 10-15 minutes or until golden brown.  Warm leftover butter mixture; when rolls are baked pull them apart then dip them again.  Serve warm.

Cheesy Pull Apart Biscuits

2 cans of biscuits
handful of shredded cheddar cheese
half cup melted butter
desired amount of garlic powder

cut each biscuit into four pieces, in half and half again. mix
butter and garlic. put quartered biscuits into baggie. Pour in garlic
butter mixture. shake well try to coat all. pour half into loaf pan
cover with cheese. pour in other half and add more cheese. bake at
350 till done in the middle. slice like homemade bread really tasty
with spaghetti

Cream Cheese Filled Biscuits



2 cups Bisquick baking mix

1 pkg. (3 oz.) cream cheese

Milk, to moisten

Flour



Preheat oven to 375º F.



In a mixing bowl, cut cream cheese into biscuit mix until cornmeal

consistency. Add enough milk

to moisten. Place dough-like mixture onto floured surface and knead 2 or 3

times. Don't knead too

much or your biscuits will be tough. Roll dough to desired thickness using a

rolling pin and cut out

with round cookie cutter. Place biscuits on a greased cookie sheet and bake

until golden brown,

approximately 15 minutes.



Yield:  8 to 10 servings

Cheesy Corn Squares



8 ounces corn muffin mix, mixed to pkg directions

1/3 cup pepper jack, diced

1/2 cup frozen corn kernels

3 scallions (green onions), thin sliced



Preheat oven to 400ºF. Grease an 8-inch square baking dish with butter.



Stir cheese, corn, and scallions into corn muffin batter.



Pour batter into buttered baking dish and bake at 400ºF until golden,

15 to 18 minutes.



Yield: 4 servings

QUICK PARSLEY - GARLIC ROLLS



1 (1 lb.) loaf frozen bread dough

Flour

2-3 tbsp. butter, melted

1 clove garlic, minced

Dried parsley leaves



Thaw frozen bread at room temperature about 2-3 hours. Place on lightly

floured surface and, with a knife dipped into flour, cut the dough in

half lengthwise. Then cut each half into 6 or 7 pieces. Roll out each

piece to about 1/4 inch thickness. Combine the melted butter and

garlic, mixing well. Brush dough with the mixture. Lightly sprinkle

with the parsley leaves. Roll up each piece jelly-roll fashion. Place,

end up, into lightly oiled muffin tins. Set in a warm place to rise for

1 - 1 1/2 hours or until doubled. Bake at 400 degrees for 12-15 minutes

Drop Biscuits
Paula Deens magazine and saw this recipe so I made them...so easy and very good
2 1/4 cups Bisquick
1/3 cup milk
1/3 cup honey
mix it up and bake it at 400 for 10-12 minutes

Quick French Onion Biscuits



2 cups Original Bisquick mix

1/4 cup milk

1 container (8 ounces) French onion dip



Heat oven to 450. Stir all ingredients until soft dough forms. Drop

dough into 6 mounds onto ungreased cookie sheet. Bake 10 to 12 minutes

or until light golden brown. Serve warm

Pace Cornbread Squares

Prep/Cook Time: 25 min.



1 pkg. (about 8 oz.) corn muffin mix

1/2 cup Pace Picante Sauce

1/2 cup shredded Cheddar cheese



PREHEAT oven to 400 degrees F. Grease 8" square baking pan.



PREPARE corn muffin mix according to pkg. directions. Spread half the

batter in pan. Top with picante sauce and cheese. Spread remaining

batter on top.



BAKE 20 min. or until done.



Serves 9.