SOUTHERN STYLE HUSH PUPPIES

1 cup cornmeal
1/2 teaspoon salt
3 teaspoons baking powder
3/4 cup buttermilk
1 tablespoon sugar
1/2 cup flour
1/4 teaspoon baking soda
1 egg, beaten
1/2 cup chopped onion
1 cup cream style corn
1/2 chopped jalapeno peppers

Combine all the ingredients; drop the dough by spoonfuls into hot fat (about 365 deg. - 375 deg.) in a deep-fat fryer. Cook until the hush puppies are golden brown.
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SCRAMBLED EGG MUFFINS

1/2 lb. pork sausage
12 eggs
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded sharp cheddar cheese

Brown sausage; drain well.
Preheat oven to 350 deg.
In a bowl, beat eggs, then add onion, green peppers, salt, pepper and garlic powder.
Stir in sausage and cheese.
Spoon 1/3 cupfuls into greased muffin cups.
Bake at 350 deg. for 20-25 minutes or until a knife inserted comes out clean.
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ITALIAN CORNBREAD

1 large tomato, cored and halved crosswise
4 tablespoons unsalted butter
1 cup yellow cornmeal
1 cup unbleached all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 large eggs, slightly beaten
1 cup milk
1/4 cup plain yogurt

Using your finger, push the seeds and surrounding liquid out of the tomato.
Dice the tomato and set it aside in a strainer to drain.
Gently melt the butter in a 10-inch cast-iron skillet and remove from the heat.
Preheat the oven to 400 degrees.
In a large bowl, mix the cornmeal, flour, cheese, sugar, baking powder, baking soda, salt, and herbs.
In a separate bowl, blend the eggs, milk, and yogurt.
Pour the melted butter into the liquid, but leave a heavy coating of butter in the pan.
Make a well in the dry mixture and add the liquid.
Stir briskly to blend, then fold in the diced tomato.
Turn the batter into the buttered skillet and bake for 25 minutes, until the surface is light golden.
The top should resist gentle finger pressure.
Let stand for 5 minutes, then slice and serve.
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PARK AVENUE STRAWBERRY BREAD

1 (10-oz.) package frozen strawberries, thawed
2 eggs
3/4 cup oil
1 cup sugar
1 and 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon

Preheat oven to 325 degrees.
Puree strawberries in a food processor or blender; set aside. Beat together the eggs and oil. In a separate bowl combine the sugar, flour baking soda and cinnamon. Add the eggs and oil mixture to the dry ingredients and mix well. Blend in the strawberries. Pour into a greased and floured loaf pan. Bake at 325 deg. for approximately 60 minutes or until done. Cool on a rack in the pan for a few minutes, then turn loaf out of pan to cool completely before slicing.  Makes 1 loaf.
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SPINACH PULL-APART

3 tablespoons Butter, melted
1 and 1/2 teaspoons garlic salt
1 package (8 oz) cream cheese, softened
1/4 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain and finely chopped
1/2 teaspoon dried basil leaves, if desired
1/4 teaspoon pepper
2 cans (8 oz each) refrigerated garlic butter crescent dinner rolls (16 rolls)
1 cup marinara sauce, heated, if desired

Heat oven to 350 degrees.
Spray 12-cup fluted tube cake pan with No-Stick Cooking Spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.
In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.
Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles.
Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown.
Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer.
Serve warm with marinara sauce.
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CHEDDAR GARLIC BISCUITS

2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded white cheddar cheese
1/2 tsp. garlic powder

Combine Bisquick, milk, cheese and garlic powder. Mix lightly. Spoon on to greased cookie sheet. Smooth tops down with spoon. Bake in 400 degree oven for 8 to 10 minutes.
Combine in a saucepan: :
1 stick of butter
1/2 tsp. garlic powder
1/2 tsp. parsley flakes
Heat until butter is melted.
Spoon over warm biscuits.  Makes about 8 biscuits.
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BUTTERMILK BISCUITS
(My version)

2 cups all purpose flour
1/4 tsp. baking soda
3 tsp. baking powder    
1 level tsp. salt
4 Tbsp. shortening
3/4 cup buttermilk

Combine the dry ingredients. Add the shortening, and cut into flour mixture until coarse and crumbly.  Add buttermilk and stir lightly to mix.  Turn dough out onto floured board, and knead lightly. Pat the dough down with your hands to about 1/2 inch thickness. Cut with a biscuit cutter or glass.  Place on greased baking sheet. Bake in pre-heated oven at 400 degrees for 15 minutes or until lightly browned on top.
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MEXICAN CORNBREAD

1 pound hamburger meat
1/2 medium onion, chopped
Brown these together and drain.
Add to meat:
1/2 cup jalapeno peppers, chopped
1 ( reg. sized ) can cream style corn
1 small jar piementoes
1 cup grated Monterrey Jack cheese
1 ( 8 oz. ) pkg. cream cheese
In a separate bowl, mix: :
2 pkg. cornbread mix*
2 eggs
buttermilk to moisten

Mix all ingredients together.  Bake in a greased 9 x 13 pan at 400 degrees until done (until a knife comes out clean).
*Martha White's white cornbread mix is the best to use.
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POPOVERS

3 eggs
1 cup milk
2 tablespoons melted butter    
1 cup all-purpose flour
1/2 teaspoon salt

In small mixing bowl at medium speed, beat eggs until foamy. Beat in milk and butter until blended. Add flour and salt. Beat at low speed until smooth, about 3 minutes. Fill greased popover pans or muffin cups. Bake in preheated 400 degrees oven until brown and firm, about 35 to 40 minutes. For crisper popovers, prick side of each with wooden pick and bake about 3 to 6 minutes longer. Loosen edges with narrow spatula or knife. Remove from pans or cups. Serve immediately after baking. Makes 1 dozen.
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JALAPENO CHEESE FOCACCIA
Sponge:
1 tsp. active dry yeast
1/2 cup warm water, 105-110 degrees    
3/4 cup unbleached, all purpose flour
Sprinkle yeast over warm water in a large mixing bowl. Whisk it in and let stand until creamy, about 10 minutes. Stir in flour. Cover tightly with plastic wrap and let stand until bubbly and doubled in volume, about 45 minutes.
Dough:
1 tsp. active dry yeast
1 cup warm water
3 Tbsp. extra virgin olive oil    
3 and 1/4 cup unbleached all-purpose flour
1 and 1/2 tsp. sea salt
1/2 cup grated sharp cheddar

Sprinkle yeast over warm water. Let stand until creamy, about 5-10 minutes. With a wooden spoon, stir the yeast mixture and the olive oil into the sponge and mix well. Stir in 1 cup of the flour, the half cup cheese, and the salt. Stir in enough remaining flour to produce a soft dough (takes most of it). Knead on a lightly floured board until soft and smooth, about 6-8 minutes. Place dough in a lighly oiled bowl, cover with plastic wrap and let rise until doubled 1 to 1 1/4 hours or overnight in the fridge.Press dough lightly into a springform pan. If dough shrinks from the sides, let rest a few minutes then stretch it again. Cover with a towel and let rise in a warm place for 45 minutes or until dough is full of air bubbles.
Topping: :
2 Tbsp. extra virgin olive oil
1/4 cup onions, minced
1 tsp. minced garlic
1/2 cup jalapeno pepper, chopped
1/2 cup grated sharp cheddar
Just before baking, press your fingertips deep into the dough all over the surface to dimple the loaf. Mix the olive oil, onions, garlic, and
peppers together. Spread on top of dough. Sprinkle cheese on top. Bake at 350 deg. for 45 minutes until top is golden. Remove from pan and cool on a wire rack.
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ITALIAN BREAD- for a bread machine
(My original recipe)

2 cups bread flour
1 cup warm water
1 packet yeast
1 tsp. sugar
1 tsp. salt
3/4 tsp. oregano
3/4 tsp. basil
3/4 teaspoon garlic powder
1 tsp. finely minced garlic
1 Tbsp. finely minced onion
1/4 cup Parmesan cheese
1/2 cup shredded mozzarella cheese

Follow manufacturer's instructions for your particular machine for placing ingredients into bread pan; select bake cycle, and start machine.
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QUICK AND EASY YEAST ROLLS

1 cup milk
1/2 cup water
2 packages active dry yeast
1/4 cup butter
3 Tbsp. sugar
3 and 1/2 cups all-purpose flour

Combine milk, water and butter, and bring to baby-bottle warm. To start the yeast fast, dissolve the sugar and the yeast in the milk mixture. Add the flour a little at a time until you get your desired consistency.
Knead, place in oiled covered container, and let rise in a warm place 15 minutes.
Punch down, and shape into about 24 small rolls in a shallow greased baking pan. Sides should just touch--don't pack. You have to work quickly, because this dough rises fast.
Let the shaped rolls rise 15 minutes.
Bake in a preheated 400 degree oven 12 to 15 minutes, or until nicely browned.
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SOUTHERN CORNBREAD

1 cup yellow cornmeal
1 cup flour
3 tsp. baking powder
1/4 tsp. baking soda
1 scant tsp. salt
1 Tbsp. sugar
1 egg, slightly beaten
1 cup buttermilk

Pre-heat oven to 400 degrees. Sift dry ingredients together. Add egg and milk, mix well.
Heat a 10-inch round iron skillet on medium heat. Melt 2 tablespoons of butter in skillet. When butter is sizzling, pour cornbread mixture into skillet. Place in oven and bake at 400 degrees for 25 minutes.
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SWEET POTATO BISCUITS

5 C. all-purpose flour, plus more for rolling
1 C. packed light brown sugar
2 T. baking powder
1 and 1/2 t. ground cinnamon
1 t. salt
1 t. ground ginger
1/2 t. ground allspice
1 cup shortening
2 C. cooked and cooled mashed sweet potatoes (see note)
1 C. whipping cream
1/2 C. coarsely chopped pecans

Preheat oven to 350 deg.
Stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice in a large mixing bowl. Cut in the shortening with two knives or a dough cutter until crumbly. Add the sweet potatoes and mix well with a wooden spoon. Add the cream and pecans and stir just until moistened.
Turn out the dough onto a lightly floured surface. Roll out to a thickness of 1 and 1/2 inches. Cut out biscuits with a floured 2 inch biscuit cutter. Place the biscuits one inch apart on ungreased baking sheets. Bake until golden brown, 25 to 30 minutes. Serve hot, or cool on a wire rack to room temperature.
NOTE: To cook sweet potatoes, bake them whole in a 400 deg. oven on a sheet of aluminum foil to catch the drips. They should be done in about one hour, depending on their size. They're ready when very tender. To get two cups, you'll need to bake 1 and 1/2 pounds of sweet potatoes. Or, sweet potatoes can be boiled in their skins until fork tender, about 40 minutes.
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BROCCOLI CHEESE CORNBREAD

4 eggs
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cottage cheese
1 onion, chopped
1/2 cup butter, melted
1 (8.5 ounce) package self-rising cornmeal
1 teaspoon salt

Preheat oven to 400 degrees. Lightly grease an 11x7 inch baking pan.
In a large mixing bowl, combine cornmeal mix and salt. In a separate bowl, mix together eggs, cottage cheese, onion and butter. Stir the egg and cheese mixture into the flour mixture. Fold in the broccoli. Pour batter into prepared pan.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean.
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BUTTERMILK PANCAKES

3 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 and 1/4 teaspoon baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup whole milk
3 eggs
1/3 cup butter, melted
1 teaspoon vanilla extract

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs, vanilla extract, and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready.
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
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FRENCH TOAST

4 eggs
2/3 cup milk
2 teaspoons of cinnamon
1 Tablespoon sugar
8 thick slices of 2-day-old bread, better if slightly stale

In a shallow bowl, beat eggs, milk, cinnamon, and sugar together. Whisk until well blended. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Butter a large skillet on medium high heat. Add as many slices of bread into the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.
Serve hot with butter and syrup...or fresh berries with powdered sugar.
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FRENCH TOAST CASSEROLE

1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half
1 cup milk    
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Slice French bread into 20 slices, 1-inch thick each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden.
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GOLDEN CORRAL'S YEAST ROLLS

1 envelope active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup scalding hot milk
1 egg -- lightly beaten
4 and 1/2 cups sifted all-purpose flour
2 tablespoons melted butter or margarine -- for brushing rolls

Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased-side up. Cover and let rise in a warm place until doubled in bulk, about 1 and 1/4 to 1 and 1/2 hours.
Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 and 1/2 to 1 and 3/4 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- by 9- by 2-inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter. Makes 2 dozen.
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PECAN WAFFLES with CARAMEL-PECAN SAUCE

1 and 1/2 cups all-purpose flour
1/2 cup packed dark brown sugar
1/2 cup toasted chopped pecans
1 and 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup sour cream
3/4 cup milk
3 large eggs, separated, at room temperature
3 tablespoons butter, melted
Whipped cream, for topping

Preheat the oven to 200 degrees F. Preheat the waffle iron.
In a medium-size bowl, combine the flour, brown sugar, pecans, baking powder, baking soda, and cinnamon.
In another medium-size bowl, whisk together the sour cream, milk, egg yolks, and butter. Pour this mixture into the dry ingredients, stirring with a few quick strokes to form a lumpy batter.
In another medium-size bowl, using an electric mixer set at high, beat the egg whites until stiff peaks form. Using a rubber spatula, gently and thoroughly fold the egg whites into the batter.
Lightly spray or grease the grids of the waffle iron. Pour appropriate amount of batter into the waffle iron. Close the lid and cook for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the oven, placing them directly on the rack so they will stay crisp. Repeat with remaining batter.
Transfer the waffles to warmed serving plates and top each serving with warm caramel-pecan sauce and whipped cream.

CARAMEL-PECAN SAUCE:
1 cup granulated sugar
1 cup heavy cream
2 tablespoons light corn syrup
3 tablespoons butter
2 teaspoons vanilla extract
3/4 cup toasted chopped pecans

In a medium-size heavy saucepan over medium-high heat, cook the granulated sugar without stirring for about 3-5 minutes, or until it melts and is just beginning to color.
Reduce the heat to medium and cook, stirring constantly, for 2-3 minutes, or until all the sugar is melted and it becomes a clear golden color.
Remove the pan from the heat and add the cream in a slow steady stream, stirring carefully until well blended. (The caramel will bubble and steam as you add the cream. If it stiffens, return the saucepan to medium heat and cook, stirring constantly, until smooth and melted.)  Stir the corn syrup, butter, and vanilla until well blended. Stir in the pecans.  Keep warm.
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ENGLISH MUFFIN BATTER BREAD

5 and 1/2 to 6 cups unbleached all-purpose flour
2 tablespoons active dry yeast
1 tablespoon sugar
2 teaspoons salt    
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
cornmeal

Combine 3 cups of the flour, yeast, sugar, salt and soda. Heat milk and water until very warm, 120 deg. to 130 deg. Pour liquids into dry mixture, and beat well. Mix in enough of the remaining flour to make a stiff dough.
Grease two 8-1/2 x 4-1/2-inch bread pans, and sprinkle them with cornmeal. Spoon the dough into the pans. Sprinkle additional cornmeal on top of the loaves. Cover and let rise in a warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove loaves from pans and cool on a wire rack. Makes 2 loaves, 14 slices each.
NOTE: It's yeasty, coarse-textured and makes great toast.
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A to Z BREAD

3 cups flour
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 eggs
2 cups brown or white sugar
2/3 cup vegetable oil
2 cups any fruit or vegetables, mashed or grated
1 tablespoon vanilla
1 cup chopped nuts
1 cup dates or raisins

Preheat oven to 325 deg. Lightly grease and flour 2 large loaf pans.
Stir together flour, cinnamon, baking soda and salt; set aside. Beat together eggs, sugar and oil. Stir in fruit or vegetables and vanilla. Stir in flour mixture, nuts and raisins/dates. Pour batter in prepared pans. Bake 50 to 60 minutes until center of loaf tests done. Cool on rack.
From apples to zucchini: apples, applesauce, avocados, apricots, bananas, berries (pureed or whole), oranges, peaches, pears, pineapple, pumpkin, rhubarb (cooked), zucchini. Your choice...mix and match!!
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RICOTTA BREAD (for bread machine)

3 tablespoons warm milk (70 to 80 degrees)
2/3 cup ricotta cheese
4 teaspoons butter, softened
1 egg
2 tablespoons sugar
1/2 teaspoon salt
1 and 1/2 cups bread flour
1 teaspoon active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (1 pound).
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WHOLE WHEAT AND HERB BISCUITS

1 cup Unbleached all purpose flour
3/4 cup Whole wheat flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/4 cup Shortening
1/2 teaspoon Dried sage    
1/2 teaspoon Dried thyme
1/2 teaspoon Oregano
1/4 teaspoon Dried dill weed
1 tablespoon Finely chopped fresh parsley
3/4 cup Low-fat buttermilk
1 teaspoon Honey

Sift together flours, baking powder, baking soda and salt into large bowl. Cut in shortening until mixture resembles coarse meal.  Stir in sage, thyme, oregano, dill and parsley.
Combine buttermilk and honey in small bowl and mix well. Add to dry ingredients and stir gently with fork until medium soft dough is formed.
Turn dough out onto lightly floured surface and knead into a round ball. Pat dough out to about 1/2 inch thickness. Cut biscuits out with a round cutter. Bake in a greased pan at 400 deg. for around 10 to 15 minutes.
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BUTTERMILK BREAD
(Makes 4 small (7-inch) loaves, 3 (9-inch) loaves, or about 3 dozen rolls):

2 pounds (about 7 cups) unbleached all-purpose flour
2 tablespoons sugar, reserve one pinch for proofing yeast
1 teaspoon baking soda
1 teaspoon salt    
2 cups buttermilk
1/2 cup water
4 tablespoons unsalted butter or oil
2 teaspoons active dry yeast

Reserve 1 cup of flour to use during the kneading. Whisk or sift together the remaining flour, sugar, soda, and salt.
Heat the milk, water, and butter or oil and pinch of sugar until just warm (110 deg.), stirring until the butter is melted. Let cool slightly and dissolve the yeast in it. Let proof 10 minutes (All baker’s yeast should be given a test called proofing to make sure it’s still alive. To proof yeast, dissolve it in warm water and add a pinch of sugar. Set the mixture aside in a warm place for 5 to 10 minutes. If it begins to swell and foam, the yeast is alive, active and capable of leavening bread), then make a well in the center of the dry ingredients and pour in the liquid. Work it into a soft dough. Lightly sprinkle a work surface with some of the reserved flour, turn out the dough, and knead about 8 minutes, adding flour as needed, until the dough is elastic and smooth.
Clean the mixing bowl and return the dough to it, cover with damp, double-folded towel or plastic wrap, and let rise in a warm spot until doubled, about 4 hours, or lightly oil the bowl before putting the dough in, cover with plastic wrap, let it rise in a cool spot or the refrigerator overnight or for at least 8 hours, keeping it refrigerated until you are ready for the final shaping and rising.
Lightly grease four small (7-1/2 -by- 2-1/4 inch) loaf pans with butter or olive oil. Punch the dough down and lightly knead for a minute. Divide it into quarters, shape each into an oblong loaf, and put them into the pans. Cover with a double-folded damp towel and let rise in a warm spot until doubled and clearing the tops of the pans, about 1-to-1-1/2 hours.
Meanwhile, position a rack in the center of the oven and preheat to 375 deg. Uncover the bread and bake in the center of the oven 20 minutes, then increase the temperature to 400 deg. and bake until the loaves are well-browned and hollow-sounding when tapped, about 15 minutes longer. Turn the bread out of the pans and cool it on wire racks.

Buttermilk Rolls or Yeast Biscuits: Roll the dough out 1/4-inch thick and cut with a 2-inch biscuit cutter dipped in flour. Place on a greased baking sheet about an inch apart for separate rolls or into greased 9-inch cake pans, slightly touching, for cluster rolls. For pocketbook rolls, crease each roll firmly down its center with a knife, fold over, and put a greased baking sheet about an inch apart. For cloverleaf rolls, lightly butter two 12-well standard muffin tins; grease your hands, pinch off 1-inch lumps of dough, roll into tight smooth balls, and put in the tins three balls per well. Cover with a damp towel, let rise until doubled, then uncover and bake at 450 deg. until browned, about 12 to 15 minutes.

**Whole-Wheat Buttermilk Bread: Substitute from 1 to 3 cups of whole-wheat flour for the regular flour. Most whole-wheat flour tends to be on the thirsty side and may need a little more liquid, so have about a quarter of a cup of room temperature water close at hand as you mix the dough, so it can be added as needed.**
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BEER BISCUITS

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
6 slices of bacon, fried and crumbled
3/4 cup beer

Preheat oven to 400 degrees. Sift together flour, baking powder, and salt. Cut in shortening until it has cornmeal consistency. Stir in bacon and beer, and knead lightly (do not over knead the dough).
Roll dough out to 1/2 inch thickness. Cut with biscuit cutter. Place on greased baking sheet with sides touching. Bake 10 to 12 minutes, or until golden brown. Makes 12 biscuits.
***The beer cooks out and just leaves a yeast-like taste***
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