Pull Apart Bread

Beakay French

• 12 count package frozen rolls
• 1 stick butter, melted
• 1 cup brown sugar
• 1 cup chopped pecans

Mix all together and press into a large Bundt pan. Put in oven with a towel over it (the oven should be off) and allow to sit overnight. Bake at 350 F for 30 minutes or until brown.

Spider Bread

Katie Lynne Wyman

• 1/4 cup warm water
• 1 packet active dry yeast
• 3/4 cup lukewarm water
• 1/3 cup dry powdered milk
• 1/4 cup sugar
• 1/4 cup soft shortening
• 1 tsp salt
• 1 egg
• 3 1/2 cups flour

In a large bowl, measure in 1/4 cup of warm water, and stir in the yeast until dissolved. Measure and add sugar, salt, shortening, egg, and flour, and stir until dough is mixed and smooth. Cover bowl with plastic wrap and allow to rise in a warm place for one hour. Stir, and allow to rise again for 30 minutes. Divide dough into 12 parts; form 6 of these into balls and place well spaced on a greased baking pan. Roll the remaining 6 parts into long snakes, cut each snake into 8 pieces, and arrange into spiders. Mix together the lukewarm water and powdered milk, and brush over the spiders. Allow to rise for 20 more minutes, and bake at 400 F for 12 to 15 minutes, until browned.

Parmesan Pull-Aparts

Barbara Klepeisz

• 3 tbsp butter
• 1 tbsp dried minced onion
• 1 tsp celery seed
• 1 tsp sesame seed
• 1 can refrigerated biscuits
• 1/3 cup grated parmesan cheese

Preheat oven to 400 F. In the oven, melt the butter in a 9 inch round cake pan. Tilt the pan to cover the bottom with butter, and sprinkle in onion and seeds. Separate the biscuits from each other, and cut each into four pieces. Toss the biscuits with the shredded cheese, and arrange into pan, and sprinkle any remaining cheese on top. Bake for 15 to 18 minutes until golden brown. Turn onto serving plate and present warm.

Butter Twist

Susan Henry

• 12 cups sifted flour
• 2 lbs soft butter
• 1 tbsp salt
• 1/4 yeast cake, dissolved
• 3 or 4 cups water

Mix flour, salt, yeast, and water to form a dough. Knead until firm but pliable. Divide into 6 large patties, and roll out each to a 14 inch diameter. Spread soft butter over the top, and stack two patties together. Pull and twist again, until able to cover a 14 inch pan. Bake at 400 F for 40 minutes until brown, reduce heat to 350, and bake for an additional 40 minutes. Serve warm, optionally sprinkled with sugar.

Sticky Bread

Deborah Glover

• 12 pack frozen rolls
• 1 stick butter, melted
• 3 oz vanilla pudding mix
• 1/2 cup brown sugar
• 2 tsp cinnamon
• 3/4 cup chopped pecans

Butter a bundt pan and spread a layer of pecans (about a third of the measure) in the bottom. Place frozen rolls evenly around the bottom of the pan. Mix together pudding, brown sugar, cinnamon, and remaining pecans, and sprinkle mixture on top of rolls. Pour melted butter evenly over the pan, cover, and let rise on a warm counter for 4 to 5 hours. Bake at 350 F for 30 minutes, and remove from pan immediately. Serve warm with coffee.

Hops Bread

Laura MacNeil

• 3 cups self-rising flour
• 2 tbsp sugar
• 12 can beer, room temp
• melted butter or oil

Sift together well the flour and sugar. Fold in beer, and pour into greased and floured pan. Bake at 350 F for 45 minutes, brush with oil, and return to oven for 15 minutes.

Raisin Bran Muffins

Lynne Szatkowski

• 1 cup Crisco
• 3 cups sugar
• 4 eggs
• 5 cups sifted flour
• 1 quart buttermilk
• 5 tsp baking soda
• 2 tsp salt
• 15 oz box raisin bran
• Optional: extra golden raisins for in the mix
• Optional: walnut pieces for topping before baking

Beat together the Crisco and sugar. Beat in eggs. Add flour, buttermilk, soda, and salt; beat again. Add raisin bran and beat it yet again! Cover mixture and refrigerate. The mix will keep for two months; the longer it stands, the fatter the raisins get. Bake for 18 minutes at 400 F.

Twelve Oat Bran Muffins

Michelle Robinson's Grandmother

• 2 cups 100% Bran
• 1/2 cup skim milk
• 1 cup all-purpose flour
• 1/4 tightly packed brown sugar
• 2 tbsp baking powder
• 2 tbsp cinnamon
• 3 large egg whites
• 1/4 cup olive oil
• 3/4 cup raisins

Sift together flour, sugar, baking powder, and cinnamon, and set aside. In a large mixing bowl, combine the bran and skim milk. Stir into the bran mixture egg whites, olive oil, raisins, and flour mixture, until the whole batch is mixed. Scoop into paper lined muffin pan, and bake at 400 F for 18 to 20 minutes.

Paul's Favorite Pancakes

Julia Steele

• 1 1/2 cups self-rising flour
• 3 tbsp sugar
• 2 eggs, slightly beaten
• 3 tbsp melted butter
• 1 cup milk

Sift flour and sugar together. In a separate container, combine butter, eggs, and milk. Quickly combine flour mixture and egg mixture, and cook on a lightly buttered skilled. Makes 12 to 15 pancakes.

Sweet Stuffing

Susan Henry

• 2 loaves slightly stale bread
• 2 cups butter
• 1 cup raisins
• 1 cup chopped walnuts
• sugar to taste
• Optional: 2 tbsp turkey or chicken drippings

Break bread down into small pieces. Melt butter in a fairly large pot, and cook the bread in it until golden brown. Fold in raisins, nuts, and sugar, and serve with turkey or chicken.

Cream Puffs

Andrea Ciavardini

• 1/2 cup boiling water
• 1/4 cup butter
• 1/2 cup flour
• 2 eggs
• 1/2 cup whipping cream
• 1 tbsp sugar
• optional: 1 tsp cinnamon

Pour boiling water over butter in a saucepan, and bring back to a boil, stirring until butter melts. Add flour all at once, and stir constantly until mixture leaves the sides of the pan and forms into a ball. Remove from heat and beat in eggs, beating to a smooth paste after each one. Continue beating until smooth and velvety. Drop into six heaps on a greased baking pan, keeping mounds uniform in shape and height, about three inches apart. Bake at 450 F for 15 minutes, or until well puffed and light brown. Reduce heat to 300 F and continue baking for 30 to 40 minutes, to bake centers; puffs should not become any more brown. Cool on cake rack. For filling, whip the cream and sugar (and optional cinnamon) into stiff peaks; cut the puffs open and fill. Serves six.