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BAKING POWDER BISCUITS    

2 cup self-rising flour

4 tsp. baking powder

1 tsp. sugar

1/2 tsp. salt

4 tbsp. Crisco

3/4 cup buttermilk (add 1 tbsp. vinegar to 3/4 cup of milk and it produces the same results.)

Cut Crisco into dry ingredients. Add milk. Stir till dough is puffy.  Shape in desired size and place on lightly greased cookie sheet.

Bake 425 degree 12-15 minutes.

BLUE RIBBON ROLLS    

2 pkg. yeast (add to 3 tbsp. warm water, 1 tbsp. sugar & let rise)

1/2 cup sugar (take 1 tbsp. sugar and add to yeast and water)

1 cup milk

1/2 cup Crisco

3 eggs

5 cup flour

1 tsp. salt

Dissolve yeast in warm water with the tbsp. of sugar. The sugar helps it to rise fast and this process also shows if the yeast is still good. 

In a large bowl, add milk, rest of the sugar and Crisco.  Beat on low speed and add the eggs, 2 cup flour, salt and yeast.  Beat on medium speed 4 minutes.  Add enough flour to make soft dough, using a spoon, not the mixer.  Knead and place in greased bowl, cover and let rise till double (about 1 1/2 hours).  Punch this down, shape into 48 small balls (put 2 in each muffin cup to make 24 rolls.  Let rise double again. Bake 400 degree for 15 minutes. Make sure the rolls are brown on bottom as well as the top.

BETTER THAN BLUE RIBBON ROLLS    

2 pkg. yeast

1/2 cup warm water

1/4 cup sugar

1/4 cup soft butter

3 eggs-beaten well

1 1/2 cup lukewarm milk

61/2 cup flour

1 tbsp. salt

Dissolve yeast in 1/2 cup warm water, add a little sugar to help it rise. Cream together sugar and butter.  Add eggs, milk and 3 cups of flour. Then add the yeast to this mixture. Beat till smooth.

Let rise 1 hour.  Add rest of flour and salt. Knead till smooth.

Let rise double, about 1 1/2 hours. Shape into loaves and place in 2 large loaf pans.  Bake 350 degree for 45-50 minutes. Tap on top, if bread sounds hollow, its done. Or this recipe will make 24 yeast rolls. Bake at 350 degree for 20 minutes.

FRENCH BREAD    

2 tbsp. Crisco

1 tbsp. salt

1 cup boiling water

1 cup cold water

2 tbsp. sugar

4 1/2 cup flour

cornmeal

Combine sugar, salt and Crisco in big bowl with hot water.

Stir to dissolve.  Add cold water, then yeast. Let rise a little.

Stir in flour and knead for about 5 minutes. Place in a greased bowl and let rise till double.  Shape into 2 loaves and place on cookie sheets sprinkled with cornmeal. Let rise till double (1 1/2 hours) using a sharp knife, make 2-3 shallow slashes across top of loaves and brush lightly with egg whites.

Bake 350 degree for 20 minutes or until bread is golden brown on top and crusty on bottom.

PUMPKIN BREAD    

3 1/2 cup flour

2 tsp. soda

1 1/2 tsp. salt

1 1/2 tsp. cinnamon

1 1/2 tsp. nutmeg

3 cup sugar

4 eggs

2/3 cup cold water

1 cup oil

2 cup pumpkin

Mix dry ingredient together.  Add the rest. Mix well and pour into 2 bread pans, greased and floured. 

Bake at 350 degree for 1 hour.

BANANA BREAD    

2 cup sugar

1/2 cup Crisco

1 cup milk

2 eggs

3 bananas (4 if small)

2 tsp. baking powder

1 tsp. baking soda

3 cup flour

1 tsp. vanilla

1 cup nuts

Cream sugar and Crisco. Add eggs and bananas.  Beat well. Add rest of the ingredients. Pour into 3 greased and floured bread pans.

SOUTHERN PECAN PIE    

3 eggs

1 cup Karo

1 cup sugar

2 tbsp. butter

1 tsp. vanilla

1 1/2 cup pecans

Mix all together and pour into unbaked pie shell.  Bake 350 degree for about 1 hour. Stick knife into center, if it comes out clean, it's done.

JELL-O PIE    

1 pkg. Jell-O

2/3 cup boiling water

2 cups ice cubes

Cool Whip (thawed)

1 baked pie shell

Dissolve Jell-O in hot water.  Stir well. Add ice and stir till thickened (about 3 min.) Remove ice, then using a wire whisk, blend in the cool whip. Chill until mixture will mound. Spoon in crust and chill 2 hours.

CHOCOLATE VELVET PUDDING PIE    

1 pkg. chocolate instant pudding

1 cup cold milk

2 square semi-sweet chocolate (melted)

3 1/2 cup cool whip (thawed)

make pudding with 1 cup milk. Blend in melted chocolate at low speed till smooth. Fold in topping.  Spoon into graham crust. Freeze till firm (about 4 hours).

COUNTRY PIE    

6 tbsp. melted butter

3 eggs

3 tbsp. flour

1 cup sugar

1 cup coconut

1 small can crushed pineapple

Mix flour and sugar together. Beat the eggs, and add to the flour mixture.  Add rest of ingredients and pour into unbaked pie shell. Bake 350 degree for 45 min.

STRAWBERRY PIE    

Glaze:

Stir in saucepan until mixed: 1 cup sugar and 2 tbsp. cornstarch.

Pour in 1 cup hot water and boil till thick and clear.

Add 2 tbsp. dry strawberry Jell-O. Stir well. Let cool and pour into baked pie shell in layers with fresh strawberries.

2 GREAT PIE CRUSTS    

Method #1

1 1/2 cup flour

1/2 cup Crisco

Dash salt

4 tbsp. cold water (or more)

Cut Crisco into flour until it resembles coarse meal. Add salt and water. Dough should stick together. Roll out on floured surface. Fold in half to pick up and place in pie dish. Cut off excess dough around edges and flute.

4 cups flour

2 cup Crisco

1/2 tsp. salt

1 cup 7-up or any clear soda

Same directions as above. This makes 2 large pie crusts.

Method #2

3 cup flour

1 1/3 cup Crisco

1/3 cup water (or more)

1 beaten egg

1 tsp. vinegar

1 tsp. salt

Cut Crisco into flour. Beat egg, water and vinegar. Add to flour. Mix till dough comes clean from bowl.

TIP: Brush egg white over bottom of unbaked pie crust when baking a fruit pie.

CINNAMON ROLLS    

3/4 cup milk

1/2 cup sugar

2 tbsp. salt

1/2 cup butter

1/2 warm water

2 pkgs. yeast

1 egg

4 cups flour

First dissolve yeast in the 1/2 cup warm water. Take about 1/2 teaspoon of the sugar from the 1/2 cup called for in this recipe and add it to the water and yeast to help it rise quickly.

Next heat milk in pan. Remove from burner. Add sugar, salt

and butter. Let this cool.

Mix milk, yeast and egg together and beat well. Add 2 cups flour and beat till dough is smooth.

Add 2 more cups of flour and stir by hand. Leave it in the same bowl and cover with an airtight lid. Place in the fridge at least 2 hours before using. It can keep in the fridge for up to 3 days.

Roll out dough on floured surface and spread butter over all the dough. Then cover the buttered surface with a mixture of brown sugar, cinnamon, raisins, and nuts.  Any or all of these.

Roll dough up into long cylinder and either cut for rolls, placing them cut side down on greased cookie sheet or place the cylinder on a greased cookie sheet and connect the ends of the cylinder to make a circle, cut 3/4 the way through the roll every inch around the outside of the circle. Then turn each inch cut on it's side, continuing until all are turned.

Let dough rise for 1 1/2 hours. Bake at 350 degree for about 20 minutes.

When rolls or ring is warm, drizzle icing over the top made up of a mixture of milk, vanilla and powdered sugar.  Pour about 2 cups of sugar in a bowl, add 1/2 tsp. vanilla and milk to form an icing that will drizzle easily when spooned up.

FROSTINGS

CREAM CHEESE FROSTING    

1 box powdered sugar

1 stick butter

1 tsp. vanilla

8 oz. cream cheese (soft)

Cream the cheese and butter. Add vanilla, then the sugar a little at a time until the right consistency.

BUTTER CREAM FROSTING    

1/4 cup butter

1/2 tsp. salt

2 tsp. vanilla

3 cup powdered sugar

1/4 cup milk

Mix butter, salt and vanilla. Add 1 cup sugar and blend. Add milk and rest of sugar. Beat till smooth.

FUDGE FROSTING    

12 cup butter

1 box powdered sugar

1/3 cup cocoa

1 tsp. vanilla

Melt butter and cocoa together. Add rest of ingredients and beat well.

MILK CHOCOLATE FROSTING    

1/4 cup butter

1/3 cup cocoa

1/4 tsp. salt

1/3 cup milk

1 1/2 tsp. vanilla

3 1/3 cup powdered sugar

Melt butter and cocoa. Add milk and vanilla and salt. Then gradually add sugar and beat till smooth.

CHOCOLATE FUDGE FROSTING    

1/2 cup butter

6 tbsp. milk

3 tbsp. cocoa

Boil together above ingredients about 1/2 minute. Remove from heat and add:

1 box of powdered sugar

1 tsp. vanilla

1 cup chopped nuts

PICK A PUDDING BAR    

1/2 cup soft butter

1 pkg. instant pudding — any flavor

2 eggs

1 tsp vanilla

3/4 cup flour

3/4 tsp. baking powder

1/2 cup chopped nuts

Cream butter, blend in pudding mix. Beat in eggs and vanilla. Stir in rest of ingredients.  Spread in greased 8 inch square or round pan. Bake 20-25 minutes, until bars are set. Cool and cut into bars.

Options: Vanilla pudding - nuts, raisins or chocolate chips

CLASSIC NO-BAKE COOKIES    

6 tbsp. cocoa

2 cup sugar

1/2 cup butter

1/2 cup milk

3/4 cup peanut butter

1 tsp. vanilla

3 cup old fashioned oats

Bring sugar, cocoa, milk and butter to boil.  Boil 1 minute.  Remove from heat.  add peanut butter, vanilla, oats and stir well.  Drop by tablespoons onto wax paper and let cool.

APPLE  BROWNIES    

2/3 cup butter

1 cup brown sugar

1 cup white sugar

2 tsp. baking powder

1/2 cup nuts

1 cup chopped apples

2 eggs

1 tsp. vanilla

1 1/2 cup flour

1/4 tsp. salt

Mix butter, sugars, eggs and vanilla.  Add flour, salt and baking powder.  Stir in apples and nuts.  Pour in greased pan.  Bake 350 degree 35-40 minutes.

WORLD'S  BEST  PEANUT BUTTER COOKIES    

1/2 cup butter

1/2 cup Crisco

1 cup white sugar

1 cup brown sugar

2 eggs

1 cup peanut butter

1 tsp. soda

2 1/2 cup flour

1/2 tsp. salt

1 tsp. vanilla

Mix together and roll into small balls.  Press with fork dipped in sugar.  Bake 350 degree 10-12 minutes.

FUDGE BROWNIES    

1/2 cup Crisco

7 tbsp. cocoa

3/4 cup flour

1/2 tsp. baking powder

1/2 tsp. salt

2 eggs

1 cup sugar

1 tsp. vanilla

1 cup nuts

Melt Crisco and cocoa. Mix next 3 ingredients together.  Beat eggs till light.  Stir sugar into eggs, then add cooled cocoa mixture.  Blend in vanilla and nuts (or leave nuts for the frosting).  Bake in greased pan 30-35 minutes at 350 degrees. Double this recipe for more than 2 people.

KING RANCH CHICKEN    

1 fryer - boiled, de-boned, and cut bite size.

1/2 cup onion

2 cup Velveeta

12 corn tortillas (cut bite size)

Broth:  Blend and heat

2/3 cup Rotel

1 can cream of chicken soup

1 1/2 cup chicken broth

Line large casserole dish with bite size tortillas.

Layer chicken, onion, cheese and broth mixture into pan until all are used.  Top with cheese if desired and bake 350 degree for 30 minutes.  Just until cheese is melted and all ingredients are bubbling hot.

HERSHEY'S GENUINE OLD-FASHIONED FUDGE RECIPE    

3 cup sugar

2/3 cup cocoa

1/8 tsp. salt

1 1/2 cup milk (whole milk is best)

1/2 stick butter

1 tsp. vanilla

Mix the dry ingredients in a bowl.  Pour milk into pan. [Use a saucepan with a good, thick bottom, or use a double boiler, to keep fudge from sticking & burning to bottom.] Add dry ingredients and mix thoroughly over medium heat.  Allow the mixture to heat slowly, to prevent scorching.  Continue stirring until mixture reaches a rolling boil. Boil without stirring till it forms "soft ball" which flattens when removed from cold water.  Remove from heat and add butter and vanilla.  DO NOT STIR.  Allow to cool at room temperature down to about 110 degree-lukewarm.  Then beat with a wooden spoon till it thickens and just begins to lose some of it's gloss.  Quickly spread into buttered pan.  Cool completely before cutting.

MAYONNAISE CAKE    

4 tbsp. cocoa

2 cup flour

1 cup sugar

2 tsp. baking soda

1 cup milk

1 cup mayo

1 tsp. vanilla

pinch of salt

Mix cocoa, flour, sugar, salt and baking soda together and stir well. Add the milk, vanilla and mayo next and stir just until all is blended well. Pour into a greased 13x9 pan and bake 350 degree for about 20-30 minutes, depending on the oven.

BLUEBERRY CAKE    

1 1/2 cup flour

2 tsp. soda

1/2 tsp. nutmeg

1 egg - beaten

3/4 cup sugar

1/4 tsp. salt

1 tsp. vanilla

2 cup blueberries

1/4 cup butter

2/3 cup milk

1 1/2 tsp. lemon peel (optional)

Combine dry ingredients, then add the liquids.  Stir well.  Pour into 13x9 pan.  Drop blueberries over batter. Crumble over top this mixture:

3/4 cup sugar

1/2 cup flour

1/4 cup butter

ZUCCHINI CHOCOLATE CAKE    

1/2 cup butter

1/2 cup oil

1 3/4 cup sugar

2 eggs

1 tsp. vanilla

1/2 cup sour milk

2 cup grated zucchini

2 1/2 cup flour

1/2 tsp. baking powder

1/2 tsp. salt

12 tsp. cinnamon

1 tsp. soda

4 tbsp. cocoa

1 small bag chocolate chips

Cream butter, eggs and sugar. Add zucchini, vanilla and milk.

Then add the dry ingredients. Stir well. Pour into greased 13x9 pan and cover the top with chocolate chips. Bake 325 degree for 40-50 minutes.

SOUTHERN TEXAS CORNBREAD    

1 cup flour

1 cup cornmeal

2 beaten eggs

4 tsp. baking powder

1 tsp. salt

1 cup milk

1/4 cup oil

Stir together flour, corn meal, salt and baking powder. Add the milk and eggs and stir well. Then add the oil.  Pour into a greased pan (a Cast Iron skillet for best results for cornbread and biscuits) and bake for 25 minutes at 400 degree.