3 cups self-rising flour
1/2 cup sugar
1 (12-oz.) can beer at room temperature

1. Mix flour, sugar, and beer together.
2. Place in greased and floured loaf pan.
3. Bake at 300 for 1 hour.

Servings: 4 | Prep Time: 5 minutes

1/2 c. cooking oil
1 c. sugar
2 eggs
3 ripe bananas

2 c. flour
1 t. soda
1/2 t. baking powder
1/2 t. salt

3T milk
1/2 t. vanilla

1. Blend first 4 ingredients in blender.
2. Sift dry ingredients in large bowl (or just dump and shake it up a little).
3. Add banana mixture, mix well.
4. Stir in milk and vanilla.
5. Pour into greased bundt pan.
6. Bake at 350 degrees for 45 minutes.

Servings: 12 | Prep Time: 1 hour

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
1 cup sugar
2 unbeaten eggs
1 cup mashed bananas (2 medium bananas)
1/3 cup milk
1 teaspoon lemon juice or vinegar
1/2 cup chopped nuts

1. Sift together flour, soda, and salt.
2. Cream butter, add sugar, cream well.
3. Add eggs and bananas, blend thoroughly.
4. Combine together milk and lemon juice or vinegar.
5. Add the dry ingredients alternately with milk beginning and ending with dry ingredients.
6. Blend well after each addition (with electric mixer use a low speed).
7. Stir in nuts.
8. Turn batter into pan, that is well greased on the bottom.
9. Bake 9 x 5 x 3 pan for 60-70 minutes at 350 degrees or 2 smaller pans for 45 minutes.

Servings: 4 | Prep Time: 1 hour

2 cups sugar
1 1/2 cups shortening
2 eggs
1 cup cold coffee
3 cups flour
1 cup nuts (optional)
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon cinnamon
2 cups diced unpeeled apples

Preheat oven to 375.

Cream sugar and shortening.

Add eggs, coffee, and combined dry ingredients and mix well.

Add apples and nuts. Mix well.

Pour into greased and floured loaf pan.

Bake for 1 hour.

Servings: 4 | Prep Time: 1 hour, 20 min

Ron Douglas’ interpretation of Red Lobster’s Cheddar Cheese Biscuit! www.recipesecrets.net

We love going to Red Lobster just for the biscuits and Ron Douglas says he’s cracked the code to their world famous cheddar cheese biscuit.

Ingredients:
2 cups biscuit mix
1/2 cup shredded mild Cheddar cheese
2/3 cup milk
4 tablespoons (1/2 stick) butter
1/4 teaspoon garlic powder
Parsley flakes, for sprinkling

Directions:
1. Preheat the oven to 450 degrees Fahrenheit.
2. Stir together the biscuit mix, cheddar, and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.
3. Spoon onto a greased cookie sheet. Smooth down the tops to prevent hard points from forming.
4. Bake for 8 to 10 minutes, until the tops are brown.
5. While the biscuits are baking, melt the butter in a pan and stir in the garlic powder.
6. Once the biscuits are done, brush the butter on tops, sprinkle with parsley flakes, and serve hot.

Makes 10 biscuits

1 cup sifted flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
1 egg, well beaten
1 cup milk
5 tablespoons shortening, melted and cooled

Sift first 4 ingredients.

Mix in cornmeal.

Blend egg, milk, shortening until mixed.

Add to dry ingredients and beat until smooth.

Use greased (bottom only) 8 x 8 x 2″ pan.

Bake 400 degrees for 20 minutes.

2/3 cup sugar
2/3 cup milk
2/3 cup flour
2/3 cup oil
3 eggs
1/2 teaspoon salt
1/2 teaspoon vanilla
1 to 1-1/2 teaspoon cinnamon
1 cup sugar
2 cup flour
1-1/4 teaspoon baking powder
1 teaspoon baking soda

Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate.

Stir every day for 17 days.

The recipe makes more than the 1 cup needed, but allows for evaporation.

Now the starter is ready.

For the next 10 days handle starter according to the following instructions:

Day 1 – receive the starter

Day 2, 3, and 4 – stir

Day 5 – add 1 cup each flour, sugar, and milk

Day 6 and 7 – stir

Day 8 and 9 – stir

Day 10 – add 1 cup flour, sugar, and milk.

Divide into 3 containers of 1 cup each for friends.

After removing the 3 cups of batter, mix in the following ingredients: 1 cup raisins and 1 cup nuts (optional).

Using a fork, beat by hand until well blended.

Grease pans with butter and sprinkle with sugar instead of flour.

Bake at 325 degrees for 1 hour.

Cool 10 minutes, remove from pans.

3/4 cup sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 egg whites
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1-1/4 cups shredded peeled zucchini

In a mixing bowl, beat the sugar, applesauce, oil, egg whites, and vanilla until well blended.

Combine the flour, cinnamon, baking powder, salt, nutmeg, and baking soda. Gradually beat into sugar mixture.

Fold in zucchini.

Transfer to an 8 x 4 x 2 loaf pan coated with cooking spray.

Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Yield: 1 loaf – 12 slices