Ingredients:
2 C Bisquick
2/3 C Milk
1/2 C Shredded Cheddar
1/4 C Margarine or Butter
1/4 t Garlic Powder

Directions:
Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto non-greased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix margarine and garlic powder, brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 – 12 biscuits.

2 C Flour
1/2 t Salt
3/4 C Milk
1 T Baking Powder
1/3 C Butter or Margarine

Directions:

Preheat oven to 425 degrees F. Combine flour baking powder and salt. Cut in butter or margarine. Add milk and stir until just blended. Knead gently on a lightly floured surface.

2 C Flour
1 T Baking Powder
1 t Salt
1/2 C Butter
3/4 C Milk

Directions:

Sift dry ingredients together and cut in butter. Add the milk all at once. Gently form into a ball and knead lightly. Roll dough out 3/4″ thick and cut for biscuits. Bake at 450 degrees F for 10-15 minutes.

1 C Sharp Cheese, grated
1/2 t Salt
1 1/4 C Flour
1/3 C Butter
1/4 C Milk

Directions:

Combine first three ingredients and cut in butter. Add milk and mix well. Form into a ball and divide dough into four parts.

Roll out to make a rope and cut into desired lengths. Brush with butter and bake at 375 degrees F for 10 minutes.

4 C Warm Water
1/2 C Sugar
2 T Yeast
4 C Flour
2 t Salt
5 C Flour
1 C Raisins
1 T Cinnamon

Directions:

Mix the first three ingredients; let stand for 10 minutes. Add 4 C flour and beat until smooth. Put on dough hooks and add remaining ingredients.

Knead 5 minutes. Let raise 20 minutes in an ungreased bowl. Divide dough into 24 pieces. Roll into 10″ Strips. Form circles and let raise 20 minutes on an ungreased baking sheet. Bake at 375 degrees F for 10 minutes.

Beat an egg white with 1 T water and brush on bagels. Bake 15 minutes more.

1 C Cornmeal
2/3 C Flour
1 t Salt
1 t Baking Powder
2 T Powdered Milk
1/2 C Water
1/4 C Oil
1/2 t Worcestershire Sauce
1/8 t Tobasco Sauce

Directions:

Combine first five ingredients in a mixing bowl. Combine last four ingredients and blend in. Knead until smooth. Divide dough in half and roll each on a greased cookie sheet dime thin.

Sprinkle lightly with paprika, garlic powder, onion powder, and seasoning salt. Prick with a fork and cut into triangles. Bake for 10 minutes or until lightly browned.

1 C Cornmeal
1 C All-Purpose Flour
1/3 C White Sugar
2 t Baking Powder
1/2 t Salt
1 Egg, beaten
1/4 C Canola Oil
1 C Milk

Directions:

Preheat oven to 400 degrees F. Grease muffin pan or line with paper muffin liners.

In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.

Bake at 400 degrees F for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

6 Eggs
1 C Milk
1 t Salt
1 t Sugar
1 t Vanilla
1 C Flour

Directions:

Beat eggs and add milk, salt, sugar and vanilla. Add flour gradually as you mix. Pour 1/3 C batter onto hot well greased frying pan. Tilt pan until batter covers bottom. Cook until golden brown and turn.

2 Eggs
1 C Milk
1/4 t Salt
1 t Sugar
1/2 t Vanilla

Directions:

Dip 6 slices bread into mixture and fry in hot butter.

1 1/3 C Whole Wheat Flour
2 t Baking Powder
1/2 t Salt
1/2 C Bran Flakes
1/2 C Butter
1/4 C Buttermilk or Yogurt
1/4 C Honey

Directions:

Mix flour, baking powder, and salt. Stir in bran flakes and cut butter in with pastry blender. Add honey and milk and mix to stiff dough.

Knead on lightly floured surface until smooth. Divide dough in two and roll to 1/8″ thick. Cut in squares and place on greased cookie sheet. Prick with a fork.

Bake at 375 degrees F for 10-12 minutes. Use pizza cutter to break apart. Makes about 30 crackers.