1. Mix together blueberries and 1/2 cup of flour.
2. Cream together shortening and sugar. Add egg and beat.
3. Sift flour, salt and baking powder together.
4. Add the vanilla to the milk; add milk mixture and dry ingredients to the creamed butter alternately; blend until smooth.
5. Fold in the blueberries.
6. Bake in lined muffin tins for about 30 minutes or until they pass the toothpick test.
   

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1. Measure ingredients into baking pan.
2. Insert baking pan securely into baking unit, close lid.
3. Select appropriate bread setting:"fruit bread" or "sweet bread"
4. Push Start.
5. You know the rest...try to wait until cool before slicing.
   
   

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1. Pour 1 c of starter into a large ceramic mixing bowl.
2. Feed and then refrigerate the remainder. Add to the starter in the mixing bowl, the warm water and about 3 c of flour.
3. Beat vigorously with a spoon or wire whisk. Cover this sponge with plastic wrap and put it aside to work.
4. This time period can be very flexible, but allow at least 2 hours and as many as 24. The longer it has, the more yeast there will be for the second rise and the more pronounced the sour flavor of the bread will be.
   

1. After sponge has bubbled and expanded, remove plastic wrap.
2. Blend salt, sugar and baking soda into 2 c of flour, mix this into sponge with large spoon.
3. When dough begins to hold together, turn it out onto floured board and knead it for 3 or 4 minutes.
4. Add flour as needed to make a fairly stiff dough.Give the dough a rest and clean the bowl.
5. Continue kneading for another 3 or 4 minutes. Place the dough back in the bowl turning it to grease the top.
6. Cover and let rise for 2 to 4 hours.If you want, you can skip the second rise in the bowl and proceed directly to the next step.
   

1. Knock down the dough and shape it into 2 long loaves.
2. Place them on a cornmeal sprinkled cookie sheet, cover and let them rise for another 2 hours or so.
3. Toward the end of the rising period, preheat your oven to 450F and begin heating a kettle of water on your stove.
4. Just before you put them in the oven, slash the tops of your loaves diagonally with a knife 1/4" deep every two inches and brush with cold water.
5. Place a baking pan on the oven bottom and put in 3 or 4 cups of boiling water. Put the loaves on the rack over the steaming water, close the oven and bake for about 25 minutes.
   

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1. Sift together all dry ingredients for the batter, cut in the butter until mixture resenbles corse crumbs.
2. Mix together the milk and the egg, add to the flour/butter mixture.
3. Stir batter just unitl moistened.
4. Combine all the ingredients for the filling in a small bowl.
5. Pour batter into greased muffin tin, filling each one only half full, sprinkle with the filling mixture and top with remaining batter.
6. Bake for 20 minutes or until they pass the toothpick test.
   

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1. Put warm milk into medium bowl; stir in 1 tsp sugar. Sprinkle yeast over milk mixture. Let stand 5 minutes or until surface is frothy. Stir
2. ently to moisten and dry particles remaining on top.
3. Sift in 1 cup flour and remaining sugar. Stir well. Cover; let stand in warm place overnight.
4. Oil baking sheet. Sift remaining flour and salt into large bowl. Make well in center; add yeast mixture and orange peel. Gradually, stir in
5. ater; mix to a dough.
6. On floured surface, knead dough at least 10 minutes until smooth and elastic. Shape 2/3 of dough into long loaf 2" high.
7. Place on oiled baking sheet. Make 2 thin rolls, the length of the loaf from remaining dough.
8. Roll in sesame seeds; twist and place around edge of loaf. Brush eggs with red food coloring; let dry. Press dried eggs into
9. oaf in upright position.
10. Brush loaf with egg yolk; sprinkle with sesame seeds. Cover; let stand in warm place 1 hour. Preheat oven to 375 degrees.
11. Bake 40 to 50 minutes or until loaf sounds hollow when tapped on underside. Cool on rack.

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1. Mix all ingredients.
2. Bake in well-greased bundt cake pan 35 to 40 minutes or bake in large, well-greased iron skillet 30 to 40 minutes.
   

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Ingredients

General Info:
Preheat oven to 350 degrees

Instructions:

1. Saute onion with stick of butter in microwave.
2. In large bowl, mix remaining ingredients. pour into casserole and bake 45 minutes to 1 hour.

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Ingredients

General Info:
Preheat oven to 400 degrees
Make 20 biscuits

Insructions:

1. Sift flour and the dry ingredients in mixing bowl; add shortening and milk and work with hands on lightly floured board.
2. Roll out and cut with biscuit cutter.
3. Bake for 10 to 12 minutes or until brown. Makes 20 large biscuits.

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Ingredients

General Info:
Preheat oven to 350 degrees

Instruction:

1. Cream butter. Add flour, salt, and cayenne pepper; Then add cheese.
2. Mix well and put through cookie press(bar shape).
3. Bake strips for approx 10 to 15 min.
4. Take from oven just as they begin to turn darker and cut into small lengths while warm. Store in tins.

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1. In a small bowl use a wooden spoon to stir together flour, baking powder, salt, pumpkin pie spice, and baking soda.
2. In medium bowl use a wooden spoon to beat brown sugar and the 1/3 c. shortening, till mixed. Add one egg and beat well. Add the other egg and beat well. Stir in pumpkin and milk.
3. Stir in flour mixture until smooth. Stir in nuts. Spread evenly over greased pan.
4. Bake for one hour. Remove from oven and cool for 10 minutes. Remove from pan and let cool completely.

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1. Prepare Primary Sourdough Batter B according to recipe. Be sure that you have saved 1 cup starter separately.
2. Let all ingredients come to room temp. Sift 1 1/2 c flour, salt, & sugar into warm bowl, stir in salad oil & eggs.
3. Stir in Primary Batter B & add enough additional flour for dough to leave sides of bowl.
4. Turn dough onto well floured board & knead in enough additional flour to make dough smooth & elastic (about 1/4 cup).
5. Place in warm greased bowl, cover & set bowl in warm 85F spot until doubled in bulk. This will take about 2 hrs.
6. When doubled, punch down & let proof for an additional 1 1/2 hrs or until doubled in bulk.
7. Turn dough out onto floured board & divide it into 12-14 equal pieces.
8. Roll each piece into a 6-" roll about 3/4 " thick, pinch the 2 ends together to form a doughnut shape.
9. Boil 4 qts water & add 2 tb sugar, drop each bagel into boiling water 1 at a time.
10. Boiling only 4 at a time, cook until they rise to the top & then turn over & cook for 2 mins longer. Don't cook longer than 3 mins or they get tough.
11. Remove with slotted spoon & place on greased cookie sheet. When all have been boiled, put in preheated 375F oven & bake for 20-25 mins until crusty & golden brown.
    

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1. Scald milk, add Crisco®sugar & salt. Cool to lukewarm.
2. Add slightly beaten eggs.
3. Dissolve yeast in warm water, set asdie for 5 minutes and then add to milk mixture.
4. Add 2 cups flour and beat until smooth. Add remaining flour to make a soft dough.
5. Turn out onto floured board and knead until smooth and elastic (about 8-10 minutes).
6. Place dough in a greased bowl, turning dough to grease the top. Cover & let rise in a warm place unitl it doubles in size. (this can take anywhere from 30-50 minutes).
7. Punch risen dough down and turn out onto floured board. Divide into 3 balls.
8. One ball at a time, roll dough into a circle, cut dough into pie shape slices and roll to fom crescent or clover leafs.
9. Bake for 12-15 minutes until golden brown.

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1. Mix 3/4 cup flour and yeast. combine milk and margarine in a sauce pan till WARM only.
2. Pour into bowl. Add remaining DRY ingredients and Beat for 2 minutes in electric mixer.
3. dd eggs 1 at a time and up to a 1/2 cup flour to make a thick batter and then beat for an additional 2 minutes.
4. Cover and let rise till doubled, stir in raisins and turn out into a 2 quart greased tube pan. Let rise uncovered for 30 minutes.
5. Bake @ 350 for 40 minutes. before removing from pan and while still hot from oven: prick to with a fork and pour rum syrup over cake.

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1. Mix in order given, pour into a greased loaf pan, let it set for 15 minutes then bake at 325 degrees for 1 hour.

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