PULL-APART CARAMEL BREAKFAST CAKE

2 tubes refrigerated flaky buttermilk biscuits
1 cup packed brown sugar
½ cup heavy whipping cream
1 tsp. ground cinnamon

Cut each biscuit into four pieces; arrange evenly in a 10 inch fluted tube pan coated with cooking spray.

Combine the brown sugar, cream and cinnamon; pour over the biscuits.

Bake at 350º for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter.

HOMEMADE BISQUICK MIX BISCUITS

2¼ cups Bisquick Mix
2/3 cup milk

Heat oven to 450º. Stir ingredients until soft dough forms. Turn onto surface dusted with Bisquick mix. Knead 10 times.

Roll dough ½” thick. Cut with 2½” cutter. Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown.

Makes 9 biscuits.

Variations:

Cheese Biscuits: Grate ½ cup sharp cheddar cheese or American cheese into mix, then add the milk. Serve with soups or salads.

Bacon Biscuits: Crumble 4-5 strips of very crisp bacon into mix then add milk. Serve with scrambled eggs.

Herb Biscuits: Add ¼ tsp. nutmeg, ½ tsp crumbled sage, and 1 tsp. caraway seed to mix then add milk. Serve with roast.

Orange Biscuits: Grate 1 tsp. of orange rind into mix. Add ¼ cup of orange juice and ½ cup of milk.

HOMEMADE BISQUICK MIX

8 cups flour
1¼ cups nonfat dry milk
¼ cup baking powder
1 Tbsp. salt
2 cups shortening

Combine flour, milk, baking powder and salt. Cut in shortening.

Store in tightly closed container in cool place.

Use anywhere Bisquick or biscuit mix is called for.

HERBED BISCUIT KNOTS

1 tube (12 oz) refrigerated buttermilk biscuits
¼ cup vegetable oil
½ tsp. salt
½ tsp. garlic powder
½ tsp. Italian seasoning

Cut each biscuit in half. Roll each portion into a 6-inch rope; tie in a loose knot. Place on a greased baking sheet. Bake at 400º for 9-11 minutes or until golden brown.

In a small bowl, combine the oil and seasonings; immediately brush over warm biscuits, then brush again.

**After baking, they can be frozen for up to 2 months. Re-heat in a 350º oven for 6 to 8 minutes.

PARMESAN BREAD STICKS

1 bag Rhodes frozen roll dough
1 stick butter
2 cups Parmesan cheese
½ tsp. garlic powder
¼ tsp. Salad Supreme (in spice section)
⅛ tsp. salt

Mix Parmesan cheese, garlic powder, Salad Supreme, and salt.

Microwave 6 balls of dough for 30 seconds and then flip and microwave for another 30 seconds. The last 3 do for 15 seconds on each side. (Total of 21). Stretch dough to 5 inch lengths.

Dip in melted butter and roll immediately in Parmesan cheese mixture.

If you have a very large cookie sheet, you can fit 21 bread sticks, 3 rows of 7 (dough should be at least a finger width apart before rising).

Let rise in a warm, draft-free place until double (45 minutes to 1 hour).

Bake at 350º for about 8-10 minutes, until tops are just starting to turn light brown.

CINNAMON OR ORANGE ROLLS

2 Tbsp. yeast, dissolved in ¼ cup warm water and 1 tsp. sugar
½ cup margarine
2 cups milk
2 tsp. salt
½ cup sugar
2 eggs, well beaten
7-8 cups flour (May need to add a little bit more if dough is still sticking to sides of bowl.)

Dissolve sugar in water and add yeast. Let stand 20 minutes. Meanwhile, melt margarine in saucepan, then add milk, salt, and sugar. Warm through, Don’t let milk mixture get too hot.

Add milk mixture to yeast. Add eggs and flour, one cup at a time. When mixed together, let dough stand about 20 minutes, covered. Make sugar mixture while waiting.

Sugar Mixture:
½ cup butter
1 cup sugar
1½ tsp. cinnamon or 1 grated rind of orange

When dough has risen, divide into two parts. Roll out onto well-floured surface, into two rectangles. Roll until about ½” thick. Spread sugar mixture over top and roll up into log. Cut with a piece of string, an inch or wider. (Each roll should produce 12 pieces for a total of 24.)

Place on greased jelly roll pan; cover and let rise another 20 minutes. Bake at 375º for 15-25 minutes or until golden brown. Frost while still hot.

Frosting:
1 Tbsp. margarine, softened
2 cups powdered sugar
¾ tsp. vanilla
Little bit of milk to get right consistency

*(I added a little orange zest to the frosting when I made the orange rolls. Adds a little bit of color as well as some more flavoring.)

*I also like to use the Cream Cheese Frosting from the Cinnabon Cinnamon Roll recipe.

CINNABON CINNAMON ROLLS

Dough:
¼ cup butter, melted
¼ cup water
½ (3 oz.) pkg. instant vanilla pudding (1.5 oz.)
1 cup milk
1 egg, beaten
1 Tbsp. Sugar
½ tsp. salt
4 cups bread flour
2½ tsp. yeast

Filling:
½ cup butter, softened
1 cup brown sugar
2 tsp. cinnamon

Frosting:
4 oz. cream cheese, softened
¼ cup butter, softened
2½ – 3 cups powdered sugar
2 tsp. vanilla
1½ tsp. milk

Place ingredients in bread machine. Set on dough cycle. Once dough cycle is done, roll dough out into a 17 x 10 rectangle.

Spread softened butter over dough. Sprinkle brown sugar and cinnamon over butter. Roll tightly from long end, pinching seam closed.

Slice in 1” slices and place onto greased cookie sheet. Let rise until double (1 hour). Bake at 350º for 15-20 minutes. Frost and serve.

PIZZA DOUGH --Bread Machine

1 Pizza
6 oz. water (80-90ºF)
2 Tbsp. vegetable oil
2 cups all purpose
½ tsp. sugar
½ tsp. salt
2 tsp. active dry yeast
or 1½ tsp. fast rise yeast

2 Pizzas
12 oz. water
4 Tbsp. vegetable oil
4 cups flour
1 tsp. sugar
1 tsp. salt
4 tsp. active dry yeast
or 3 tsp. fast rise yeast

8-16 oz pizza sauce
favorite meat, toppings, and cheese

Add lukewarm water and vegetable oil to pan. Add bread flour, sugar, and salt to pan. Level ingredients. Make a well in the middle of the dry ingredients and add yeast. Program machine for DOUGH setting.
When done remove dough from pan and place onto floured surface. Knead about 1 minute, then let rest 15 minutes.

Roll dough out to fit 12 or 14-inch pizza pan. Place dough onto greased pan which has been sprinkled with cornmeal.

Press dough into pan, forming an edge. Let dough rise in warm, draft-free place for 20-25 minutes.

Spread pizza sauce evenly over curst, then top with favorite meat, toppings and shredded cheese. Bake in preheated 425º oven for 20 to 25 minutes or until golden brown on top.

Let rest 5 minutes before cutting.

FRENCH BREAD --Bread Machine

1½ Pound Loaf
9½ oz. water
3½ cups bread flour
1½ tsp. sugar
1¼ tsp. salt
1 Tbsp. butter/margarine
2 tsp. active dry yeast
or 1½ tsp. fast rise yeast

1 Pound Loaf
7 oz. water
2½ cups bread flour
1 tsp. sugar
¾ tsp. salt
1½ tsp. butter
1½ tsp. active dry yeast
or 1 tsp. fast rise yeast

Add liquid ingredients to pan. Add dry ingredients, except yeast, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast. Program machine.

HONEY OATMEAL BREAD --Bread Machine

1½ Pound Loaf
8 oz. water (80-90ºF)
3 Tbsp. honey
2¼ cups bread flour
1 cup oats, quick/regular
1½ Tbsp. dry milk
1¼ tsp. salt
1½ Tbsp. butter/margarine
2 tsp. active dry yeast
or 1½ tsp. fast rise yeast

1 Pound Loaf
5 ½ oz. water
2 Tbsp. honey
1½ cups bread flour
⅔ cup oats
1 Tbsp. dry milk
¾ tsp. salt
1 Tbsp. butter
1½ tsp. active dry yeast
or 1 tsp. fast rise yeast

Add liquid ingredients to pan. Add dry ingredients, except yeast, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast. Program machine.

RAISIN BREAD --Bread Machine

1½ Pound Loaf
8½ oz. water (80-90ºF)
2¾ cups bread flour
2 Tbsp. dry milk
1½ Tbsp. sugar
1½ tsp. salt
1 tsp. cinnamon
2 Tbsp. butter/margarine
2 tsp. active dry yeast
or 1½ fast rise yeast
¾ cup raisins

1 Pound Loaf
7 oz. water
2 cups bread flour
1 Tbsp. dry milk
1 Tbsp. sugar
1 tsp. salt
½ tsp. cinnamon
1 Tbsp. butter
1½ tsp. active dry yeast
or 1 tsp. fast rise yeast
½ cup raisins

Add liquid ingredients to pan. Add dry ingredients, except yeast and raisins, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine.

When alert sounds during Kneading period, add raisins.

COUNTRY WHITE BREAD -- Bread Machine

1½ Pound Loaf
8½ oz. water (80-90ºF)
3 cups bread flour
2 Tbsp. dry milk
2 Tbsp. sugar
1½ tsp. salt
2 Tbsp. butter/margarine
2 tsp. active dry yeast
or 1½ tsp. fast rise yeast

1 Pound Loaf
6 oz. (¾ cup) water
2 cups bread flour
1 Tbsp. dry milk
1½ Tbsp. sugar
1 tsp. salt
1 Tbsp. butter
1½ tsp. active dry yeast
or 1 tsp. fast rise yeast

Add water to bread pan, then add bread flour, dry milk, sugar and salt; Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine.

RED LOBSTER’S CHEESE GARLIC BISCUITS

2 cups buttermilk baking mix
⅔ cup milk
½ cup Cheddar cheese, shredded
¼ cup butter or margarine, melted
½ tsp. garlic powder

Preheat oven to 450º. Combine baking mix, milk, and
cheese until soft dough forms. Drop dough by
heaping tablespoons onto ungreased cookie sheet.
Bake 8 to 10 minutes until golden brown. Combine
Butter and garlic powder; brush over warm biscuits
Before removing from cookie sheet. Serve warm.

BUNDT BREAD

Mix, then let rise:
2 cups warm water
1½ Tbsp. yeast
½ cup sugar

Beat 2 eggs, then add in order:
3 cups flour
4 Tbsp. melted shortening or oil
4 more cups flour
1 Tbsp. salt

Mix together. Let rise until double in bulk. Divide dough into ⅔ and ⅓. Melt 2 cubes margarine or butter and pour ⅔ into a bundt pan and ⅓ into a bread loaf pan. Roll dough ½ inch thick, cut circles with glass or cutter. Dip each piece in margarine. Line standing up in pan, and use ⅔ dough for bundt pan and ⅓ dough for bread pan. Let rise 1 hour. Bake at 375º for 20-25 minutes.

CINNAMON ROLLS --Bread Machine

DOUGH
6½ oz. milk (80-90ºF)
1 large egg
3 cups bread flour
3 Tbsp. sugar
½ tsp. salt
4 Tbsp. butter or margarine
2 tsp. active dry yeast or 1½ fast rise yeast

FILLING
⅓ cup butter (softened)
⅓ cup sugar
2 tsp. ground cinnamon
½ tsp. ground nutmeg
½ cup chopped nuts

Add warm milk and egg to pan. Add bread flour, sugar, and salt to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine for DOUGH setting.
When done, remove dough and place on flour surface. Knead dough about 1 minute, then let rest 15 minutes.

Roll dough into a rectangle, about 15 x 10 inches. Spread ⅓ cup softened butter over dough to within 1 inch of edges. Then sprinkle ⅓ cup sugar, the cinnamon, nutmeg and chopped nuts evenly over dough.

Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife or 8-inch long piece of thread or dental floss, cut roll into 1-inch pieces.

Place rolls into a greased 13 x 9-inch baking pan. Cover and let rise in warm, draft-free place until double in size, about 30-45 minutes.

Bake in preheated 375º oven for 20-25 minutes or until golden brown. Cool in pan on rack for 10-15 minutes, then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 Tbsp milk and ½ tsp vanilla. Blend until smooth. Cut apart and remove from pan.

*Can be made the night before, refrigerated and then baked in the morning if desired. Just let the rolls sit at room temperature at least 60 minutes before baking.

SOUR CREAM CHIVE BREAD --Bread Machine

1½ Pound Loaf
⅔ cup milk (70-80ºF)
¼ cup water (70-80ºF)
¼ cup sour cream
2 Tbsp. butter or margarine
1½ tsp. sugar
1½ tsp. salt
3 cups bread flour
⅛ tsp. baking soda
¼ cup minced chives
2¼ tsp. active dry yeast

In bread machine, place all ingredients in the 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.

BASIC DINNER ROLLS/BREAD STICKS --Bread Machine

7½ oz. water (80-90ºF)
3 cups bread flour
2 Tbsp. dry milk
3 Tbsp. butter or margarine
3½ Tbsp. sugar
1 tsp. salt
2 tsp. active dry yeast or 1½ tsp. fast rise yeast
softened butter or slightly beaten egg white

Add liquid ingredients to pan. Add dry ingredients, except yeast, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine for DOUGH setting.
When done, remove dough from pan and place on a floured surface. Let rest 15 minutes.

Finish as desired. Place on greased baking pans or sheets, cover and let rise in warm, draft-free place until double in size, about 45 minutes to 1 hour. Brush with butter or slightly beaten egg white and bake in preheated 350º oven for 15-20 minutes or until golden brown. Serve warm.

Clover Leaf Rolls: Yields 1½ dozen (Make 54 balls)
Crescent Rolls: Yields 2 dozen
Bread Sticks: Yields 2 dozen

BASIC WHITE BREAD --Bread Machine

9 oz. lukewarm milk (1 cup + 2 Tbsp.)
3 cups bread flour
1½ Tbsp. sugar
1½ tsp. salt
2 Tbsp. butter/margarine
2 tsp. active dry yeast or 1½ tsp. fast rise yeast

Add milk to bread pan, then add bread flour, sugar and salt; Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine.