1 8 oz. can of Crescent Rolls
Apple Butter
Unroll the dough; separate into 8 triangles. Spread apple butter over each of the 8 triangles. Roll each and place on a cookie sheet. Bake crescents as directed on the package label.
2 eggs
3 med. ripe bananas
2/3 cup sugar
1/3 cup oil
1/2 cup broken nuts
1 3/4 cup flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
Break eggs. Blend well. Cut bananas into 1-inch pieces. Mash with fork and mix with eggs. Add sugar, oil and nuts to banana mixture and beat well. Add dry ingredients. Mix only until just blended. Pour into greased 9 1/2 X 5 1/4 X 2 3/4 inch loaf pan. Bake at 350 F for 55 to 60 minutes. Cool before cutting.
1 loaf (1 lb) frozen bread dough, thawed
4 oz. Cheddar Cheese, cut into 32 (1/2") cubes
2 T. butter, melted
Cover dough and let rise in a warm, draft-free place until doubled. Divide into 32 pieces. Shape into a ball around a cube of cheese, pinch to seal. Dip ball into butter. Layer, seam side down in a greased 8-1/2" X 4-1/2" loaf pan. Cover, let rise until doubled in size. Bake in preheated oven 375 F, 30 to 35 min. or until the top is golden brown. Remove from pan and server warm.
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 tsp. coconut extract
1 cup buttermilk
1 cup shredded coconut
1 cup chopped walnuts
Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, combine sugar, oil, eggs and coconut extract. Add dry ingredients alternately with buttermilk; stir just until moistened. Fold in coconut and nuts. Pour into two greased and floured 8-1/2 " X 4-1/2" pan.
Day 1:
Receive 1 cup batter. Cover loosely and DO NOT REFRIGERATE!
Stir and recover loosely.
Add in order the following ingredients, stirring after each addition.
1 cup mild
1 cup flour
1 cup sugar
Stir ad recover.
Same as day 5. Then put 1 cup of batter in three containers and
give to three friends. (include instructions).
Add to remaining batter:
2/3 cup oil
1/2 tsp. cinnamon
2 cups flour
1 cup sugar
1/4 tsp. salt
1 1/4 tsp. baking powder
1 tsp. baking soda
1 1/2 cups nuts
3 eggs (slightly beaten)
Stir well. Put into 2 greased and sugared loaf pans. Bake at 350 for 40 - 50 minutes. (For glass pans cut down to 325).
1 1/4 cup applesauce
1 cup white sugar
1/2 cup cooking oil
2 eggs
3 Tbls. milk
1/2 tsp. nutmeg
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup chopped pecans
1/4 cup brown sugar
1/4 cup pecans
1/2 tsp. cinnamon
Combine topping and sprinkle over batter. Bake at 350 for 1 hour. Remove from pan and cool.
2 cups sifted flour
1 1/2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/3 cup shortening
2 T. grated orange rind
1/3 cup chopped nuts
1 egg; well beaten
1/2 cup milk
Sift flour, measure and shift again with baking powder, baking soda, salt, sugar and spices into mixing bowl. Cut in shortening until it resembles fine crumbs. Add orange rind and nuts (if made ahead, cover bowl tightly and store in refrigerator).
Combine egg and milk. Add to flour mixture. Mix in enough to moisten flour. Spread batter evenly in a greased pan 9X9. Sprinkle with this topping - 1/2 cup sugar, 2 T flour, 1/2 cinnamon, 2 T melted butter. Bake in a 375 oven for 25 minutes. Best served warm!