Mix all ingredients together. Bake at 350-degrees for 40 minutes.

Pour 1/4 cup of lukewarm water into a small bowl and sprinkle it with the yeast and sugar. Let the mixture rest for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for 5 minutes, or until the […]

Cream shortening, sugar, and eggs. Dissolve baking soda in sour milk. (1 tbsp. of vinegar plus 2 tsp. milk can be substituted in place of the sour milk). Add sour milk and baking soda mixture to the creamed mixture. Then add remaining ingredients and mix together. Put in a large greased loaf pan and top […]

Combine cornmeal and salt; add boiling water and stir well. Add remaining ingredients. Drop mixture by tablespoonfuls onto a greased griddle. Bake at 450 for 15 minutes or until edges are lightly browned.

Gradually add sugar to eggs; beat until light and fluffy. Combine dry ingredients; add to sugar mixture alternately with oil and sour cream, beating well after each addition. Stir in apples, pecans and vanilla. Spoon batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 350~ for 1 hour or until toothpick inserted […]

Cream butter, cottage cheese and sugar. Add grated Lemon peel, caraway seed and egg. Beat with mixer til smooth. Stir in biscuit mix and milk alternately. Do not beat. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 400 for 20 min. or til lightly browned.

Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Wash, drain, and dry berries or defrost frozen ones enough to separate. Toss in small amount of flour with blueberries and set aside. Cream butter, then add sugar and mix well. Add egg and beat until light-colored. Combine molasses and sour cream and add […]

In large bowl, put in the yeast with the water. Let set for 5 minutes. Then add the warm beer. Add the rye flour; beat until smooth. Add the caraway seeds. Place a large plate to cover bowl. Let set for 1 1/2 hours. Now beat down and gradually add the salt and unbleached flour. […]

In bowl stir in flour, milk powder, sugar and salt until well blended. Cut in shortening and butter until crumbly and all fat has been absorbed. Refrigerate in container with tight fitting lid up to 6 weeks.

1) Place the flour, yeast, salt, and ground cumin in a large mixing bowl. Blend well. Add the water and mix the dough for 2-3 minutes, until all the water is absorbed and evenly distributed. The dough will be damp and very sticky, but no internal dry areas should appear by the end of the […]