2 c raisins

4 tsp baking soda

1 c boiling water

4 tbs vegetable oil

4 c flour

2 c sugar

1 c packed brown sugar

1/2 tsp salt

Mix the raisins, baking soda, and boiling water. Cover and let stand until cooled, or overnight.

Preheat the oven to 350 degrees.

Lightly grease a 4″ by 8″ loaf pan. In a med bowl, mix the raisin mixture with the oil, flour, sugars, and salt. Mix well. Pour into the prepared pan and bake until brown, about 1 hour.

Makes 1 small loaf.

10 oz bran flakes
1 qt buttermilk
5 cups flour
4 eggs
3 cups sugar
1 cup vegetable oil
3 tsp baking soda
2 tsp salt

mix all ingredients and store in the refrigerator. the mix gets better with age, so just use what you need for that day. pour 1/3 batter into muffin tins and bake at 400 degrees for 10-20 minutes. you may add nuts or fruit to the mix before baking.

1 (1 lb) loaf frozen white bread dough
1 lb hot sausage
1 lb mild sausage
2 eggs
8 oz shredded mozzarella cheese

thaw bread dough at room temperature for about 2 hours. when the dough is somewhat thawed (but not too warm and soft), divide the dough in half. roll out 2 long thin rectangles. place on a greased cookie sheet.

brown sausage and drain. mix lightly beaten eggs with sausage. divide the sausage mixture in half and place half of the mixture over each rolled out section of dough. sprinkle shredded mozzarella cheese over sausage mixture.

close dough together from side to side, pinching it closed. make sure the ends are sealed as well. roll the dough over so that the sealed portion is on the bottom. if dough begins to have holes in it, pinch it closed. bake at 350 degrees for 25-30 minutes.

after sausage bread has cooled, slice across bread in small sections. serve warm or cold.

4 oz molasses
2 cups milk
1 egg
1 cup flour
1 cup rye flour
1 cup whole wheat flour
3/4 cup corn meal
2 tsp salt
1/2 cup milk
1 tbs baking powder

in a large mixing bowl with an electric mixer, combine molasses, 2 cups milk, and egg. mix on medium speed for about 4 minutes. sift together flours, corn meal, and salt and add to molasses and blend for 1 minute. dissolve baking powder in half cup of milk and add to flour mixture. blend well, scraping down sides of bowl and mixing until well incorporated.

using 3 canning jars with tight-fitting lids, spray inside of jars with non-stick cooking spray. divide batter evenly among jars and close lids. place closed jars in a large pot of boiling water, standing upright, and cover pot. reduce heat to a simmer and steam bread for approximately 1 hour, 45 minutes. check pot frequently and replenish water as necessary. do not let pot go dry, or jars may break. when bread is done, remove from pot and allow to cool for 2 hours.

refrigerate any unused bread.

makes 3 (1 lb) loaves

2 1/3 cups flour
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 tsp cinnamon
pinch of nutmeg
pinch of clove
pinch of allspice
1 ½ cups sugar
¼ cup oil
½ cup sour cream
3 eggs (beaten)
2 cups carrots (grated)
1 (8 oz) can crushed pineapple

Sift flour, baking powder, baking soda, salt, and spices into a large mixing bowl. Combine sugar, oil, sour cream and eggs; mix well. Add carrots and pineapple, then add flour mixture. Fold until moist. Bake at 425 degrees for 15-20 minutes.

2 cups flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 cup butter, melted
1/2 cup of milk
Juice from 1 lemon
1 tsp vanilla
2 eggs
Zest from 1 lemon
8 oz fresh raspberries

Topping:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons brown sugar
2 tablespoons finely chopped walnuts (optional)
In place of walnuts, you may substitute ½ cup Quaker oats

Preheat the oven to 400 degrees F.
Line a standard 12-cup muffin tin with paper liners.

In a bowl, whisk together flour, sugar, baking powder, baking soda, salt.

In a large bowl, beat the eggs with the melted butter. Add milk, vanilla, lemon juice and lemon zest and whisk to combine.
Add the dry ingredients to the wet and stir just to combine. Batter will still be somewhat lumpy; do not overmix.

Gently fold in the raspberries so the berries do not break open and pour into the prepared muffin tin.

Mix together the topping ingredients until crumbly.

Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Let cool in the tins for 10 minutes, then remove and cool on wire racks.

11/2 cups flour
1/2 cup yellow cormeal
1/4 cup sugar
1 tbs baking powder
3/4 tsp slt
1/2 cup small-curd cottage cheese
3/4 cup milk
1/4 cup oil
1 egg
1/2 cup shredded cheddar cheese
1/2 tsp dried thyme

in a mixing bowl,combine flour, cornmeal, sugar, baking powder and salt. in another bowl, mash cottage cheese with a fork; add milk, oil & egg. add to dry ingredients; stir just until moistened. fold in cheddar cheese and thyme. fill greased or paper-lined muffin cups 3/4 full. bake at 400 degrees for 20-25 minutes or until golden brown. cool in pan 5 minutes before removing to a wire rack.

makes 1 dozen

1 (3 oz) pkg cream cheese, softened
1 3/4 cups bisquick
1/2 cup milk
2 tsp chopped fresh OR dried rosemary

cut cream cheese into biscuit mix with a pastry blender or fork until mixture is crumbly; add milk and rosemary, stirring just until dry ingredients are moistened.

turn biscuit dough out onto a lightly floured surface, and knead 3-4 times.

pat or roll dough to 3/4″ thickness; cut diagonally with a knife into 1″ diamonds. place on baking sheet.

bake at 400 degrees for 10 minutes or until lightly browned.

makes 2 dozen biscuits