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Bread

4 cans biscuits, cut into fourths
3/4 cup sugar
1 teaspoon cinnamon

Put sugar and cinnamon into plastic bag or bowl. Add cut cut buscuits and coat well with cinnamon-sugar mixture. Pour into bundt pan or tube pan with solid bottom (or butter runs out). Pour SYRUP over bread mixture in pan. Bake at 350 degress for 35-40 minutes until brown and firm. Turn out onto plate while hot. Pinch off with fingers (each fourth of buscuit breaks off. It you bake this in a loaf pan, cut recipe in half.

Syrup

2 cups brown sugar, packed
3 teaspoon cinnamon
1 stick of oleo

Put all ingredients into a small saucepan and bring to boil over a medium heat.

Note: THis is great for card games, as each one can pinch a bite and there’s no mess afterward.

2 cups scalded milk
1/2 cup shortening
2/3 cup sugar
2 teaspoon salt
1/4 teaspoon cardamon seed, crushed
1 teaspoon cinnamon
2 packages yeast, fast acting
1/4 cup warm water
2 medium eggs, beaten
8 cups flour
1 cup raisins
1 cup maraschino cherries

Combine milk, shortening, sugar, salt and spices. Let cool to luke warm. Add yeast softened in luke warm water. Add eggs and mix well. Add 4 cups flour – mix – add fruit and remaining 4 cups flour – mix. Let rise until doubled in bulk. Punch down and knead lightly. Form into 2-3 loafs and place into loaf pans. (2 large or 3 smaller pans). Let rise in warm place until doubled in bulk. Bake at 350 degrees for 30-40 minutes. While warm brush with butter.

Note: This is Ed’s mothers recipe. It’s great for sandwiches, plain or with butter. His sister made it for us Christmas 2006 and gave us the recipe. It is delicious.

1 cup brown sugar
1 cup white sugar
2 cups boiling water
4 teaspoons soda
3 teaspoons oil
4 cups flour
2 cups raisins
2 cups walnuts, chopped

Add ingredients as listed. Mix well. Use three 1 pound coffee pans, or loaf pans (greased). Bake 1 hour at 350 degrees. Cool 1 hour before removing from pans or cans.

2 quarts walnuts
18 ounces evaporated milk
1 cup sugar
1 tablespoon cinnamon
1/2 teaspoon salt
2 boxes hot roll mix
Butter

Grind walnujts to a fine paste. In a sauce pan add nuts, milk, sugar, cinnamon and salt. Cook about 20 minutes stirring constantly. Mix dough per instructions on box. Roll dough very thin, to about 42 inch diameter. It’s best to use a sheet on the dining room table (I have even used the floor when I was in college). Brush dough with melted butter. Spread nut mix over dough evenly. Shake sugar and cinnamon evenly over nuts. Grate an apple ovefr nuts. Roll jelly roll style. Dad used a roasting pan and coiled it. I use about 6 bread loaf pans and cut rolls to fit. Let rise to double in size. Bake at 350 degrees fopr 30-45 minutes or until tops are golden brown. For roasting pan bake about 1 hour.

Note: This recipe is still in the works. This has become my family tradition at Christmas time. I wanted to keep this tradition alive for my Dad, becuase I kn ow everyone looked forward to him making it. Ethan, Noah and I make this the week before Christmas and give some of it away. (It’s hard to give away because we LOVE it, and it’s so much work.)

1 cup cornmeal
1 cup buttermilk
2 eggs
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup bacon drippings
1 (15 ounce) can corn, creamed style
1 1/2 poounds ground beef
1 tablespoon cornmeal
1 large chopped onion
1 (8 ounce) package cheddar cheese, shredded
4 jalapeno peppers, finely chopped

Combine corn meal, buttermilk, eggs, salt, baking soda, bacon drippings, and corn in abowl; mix and set aside. Saute ground beef until lightly brownn; draing thoughly, and set aside. Sp[rinkle 1 tablespoon cornmeal in greased 10 1/2 inch iron skillet, brown slightly. Pour half of the cornmeal batter into the skillet. Sprinkle evenly with beef; top with onions, then cheese. Add peppers evenly on top. Bake at 350 degrees for 50 minutes. Or until golden brown. Yeilds 6-8 servings.

1 stick butter
1 can black olives, chopped
1 bunch green onions
1 cup motzarella cheese, shredded
1/2 cup mayonnaise
1 loaf french bread
Garlic powder to taste

Preheat oven to 400 degrees. Mix all ingredients. Cut bread in half, lengthwise. Spead half the mixture on each half of bread. Place on cookied sheet, bake until bubbly and slightly brown,.

2 cups corn
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
2 tablespoons fat, melted
1/2 cup milk
2 cups flour
1 teaspoon baking powder

Mix all ingredients together. Drop by spoonfulls into deep hot fat, 360 degrees. Cook until golden; drain on paper towel.

1 1/2 cup all-purpose flour
1/2 cup white sugar
2 teaspoons baking powder
1 egg, beaten
3/4 cup milk
1/4 cup olive or canola oil
3/4 cup rolled oats

In a mixing bowl combine, flour, sugar, and baking powder. Make a well in the center and set aside. In a separate bowl combine egg, milk, and opil; add all at once to flour mixture. Stir just till moistened (batter should be lumpy). Add oats and stir until combined. Lightly grease (or spray with non-stick cooking spray) muffin cup pan; fill 2/3 full. Bake in a 400 degree oven for about 20 minutes, or until golden brown. Remove from pans; server warm. Makes 10.