Old-Fashioned Lemon Bread

Old-Fashioned Lemon Bread 1 1/2 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 2/3 cup (5 fl.-oz. can) Evaporated Milk 1/3 cup olive or vegetable oil 1 1/2 teaspoons grated lemon peel (about 1 lemon - reserve lemon for later use) LEMON SYRUP (recipe follows) PREHEAT oven to 350° F. Grease and flour 8 x 4-inch baking pan. COMBINE flour, sugar, baking powder and salt in large bowl. Beat eggs, evaporated milk, oil and lemon zest together in medium bowl. Pour egg mixture into flour mixture. Stir until just combined. Pour into prepared pan. BAKE for 55 to 60 minutes or until wooden skewer inserted in center comes out clean. Using the skewer, poke numerous holes in the hot bread, piercing all the way to the bottom. Slowly drizzle the hot Lemon Syrup over the bread (Syrup will soak into the bread). Cool on wire rack for 15 minutes; run knife around edge of bread. Remove bread to wire rack to cool completely. LEMON SYRUP COMBINE 1/3 cup granulated sugar and 1/4 cup lemon juice (1 lemon) in small, heavy-duty saucepan. Cook over medium-low heat, stirring constantly, for about 5 minutes or until sugar is dissolved and a light syrup is formed.

Bacon and Cheese Crescents

Bacon and Cheese Crescents 1 can (8 oz) refrigerated crescent dinner rolls 4 slices (1 oz each) Cheddar cheese 4 slices bacon, crisply cooked, crumbled 1/4 cup chopped onion 1 egg, beaten Separate dough into 8 triangles. Cut cheese slices to fit on triangles; place 1 slice on each. Top with bacon and onion. Roll up loosely as directed on can. Brush with egg. Place on ungreased cookie sheet. Bake at 375°F 12 to 15 minutes.

Cracker Barrel Old Country Store Biscuits

Cracker Barrel Old Country Store Biscuits 2 1/4 cups Bisquick 2/3 cup buttermilk 1 teaspoon sugar 1 tablespoon butter, melted melted butter, for brushing Preheat oven to 450°F. Mix the Bisquick, buttermilk and sugar together in a bowl. Add the melted butter into the batter. Stir until a soft dough forms. Turn out onto a well floured work surface. Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough. Roll 1/2 thick, or thicker if you prefer towering biscuits. Cut out into 2" rounds (or your preferred size). Place close together on an ungreased baking sheet. Brush tops with melted butter. Bake for 8 to 10 minutes; I usually find 8 minutes is enough. When you remove the biscuits from the oven, brush the tops with melted butter again.

Banana Bread Cobbler

Banana Bread Cobbler 1 1/2 cups self-rising flour 1 cup granulated sugar 1 cup milk 1/2 cup butter, melted 3/4 cup packed light brown sugar 1/2 cup butter, softened 1 cup old-fashioned oats 1/2 cup chopped pecans 4 ripe medium bananas, sliced Vanilla ice cream, if desired Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, mix 1 cup of the flour, the granulated sugar and milk with whisk just until blended. Stir in melted butter. Pour batter into baking dish. In small bowl, mix brown sugar, remaining 1/2 cup flour and the softened butter with fork until crumbly. Stir in oats and pecans. Arrange banana slices over batter; sprinkle with oat mixture. Bake 50 to 55 minutes or until golden brown and bubbly, covering with foil during last 10 minutes to prevent excessive browning, if necessary. Serve warm with ice cream.

Strawberry Shortcake Muffins

Strawberry Shortcake Muffins 2 c.all purpose flour 2 teaspoons baking powder 1⁄2 teaspoon baking soda ½ teaspoon kosher salt 1 ⁄2 cup (1 stick) unsalted butter, cut into chunks 3/4 cup plus 2 tablespoons granulated sugar 2 large eggs 3 teaspoons pure vanilla extract 1 cup sour cream 1 1/2 cups diced fresh, ripe strawberries (about 9 ounces) 12 small, pretty strawberries, tops removed 1 cup heavy whipping cream Position a rack in the middle of the oven and preheat to 400°F. Spray two 12-cup muffin pans generously with cooking spray or line with paper liners. In a bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, on medium-high speed, beat the butter with ¾ cup of the sugar until lightened and creamy, about 2 minutes. Beat in the eggs, one at a time, then 2 teaspoons vanilla, until combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed until nearly incorporated. Add the dry ingredients and, using the rubber spatula, stir just until evenly moistened. Gently stir in the diced strawberries. The batter will be thick. Using a 2-ounce ice cream scoop, heap the batter into the greased muffin cups (you’ll probably fill about 15), filling them 3/4 full. Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 14 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then unmold onto the rack. Let cool completely. When the muffins have cooled, in the bowl of a mixer fitted with the whip attachment, on medium-high speed, beat the cream, remaining 2 tablespoons of sugar, and remaining 1 teaspoon of vanilla to medium-stiff peaks. Do not overbeat. Dollop or pipe some cream on top of each muffin, top with a strawberry, cut side down, and serve.

Homemade Dumplings

Homemade Dumplings 1 1/2 cups all-purpose flour 1 tablespoon parsley flakes, if desired 2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons shortening 3/4 cup milk Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

Easy Cake Mix Apple Bread

Easy Cake Mix Apple Bread Bread 1 box SuperMoist yellow cake mix 1/2 cup vegetable oil 3/4 cup milk 3 eggs 1 tablespoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 cups coarsely shredded, peeled tart apples (2 medium) Topping 2 tablespoons sugar 1/2 teaspoon ground cinnamon Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans. In large bowl, beat all Bread ingredients except apples with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Divide batter evenly between pans. In small bowl, mix Topping ingredients. Sprinkle over batter in pans. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.