Splenda will work in most recipes as a substitute for sugar to make a recipe sugar-free. It will NOT work in bread dough recipes though. Yeast needs real sugar or honey to make the dough rise properly.

INSTANT BREAD DOUGH FOR ONE OR TWO
Mix together 1-3/4 cups self-rising flour and 1 cup plain Greek yogurt to combine well. Shape into a ball. Use or wrap in plastic wrap. Keep stored in your refrigerator for up to a week to use to make a small loaf of bread for one or two, 8-inch pizza crust for one or two, bagels for one or two, cinnamon rolls for one or two, pretzels for one or two, or breadsticks for one or two.
In some areas of the world it might be difficult to find self-rising flour in grocery stores. Ask the store manager to keep it in stock for you in the size you need. To make self-rising flour at home, mix 2 cups all-purpose flour with 1 Tablespoon baking powder in a bowl until well-combined. Keep it stored in a labeled lidded jar on your kitchen countertop.

MUG BISCUIT
In a large butter sprayed mug, put 3 Tbsp. self-rising flour and 3 Tbsp. heavy whipping cream. Mix well until smooth. Microwave on high for 1 minute, or until top is firm and not wet. Remove and split the biscuit in half on a plate. Enjoy with butter, jam, jelly, honey, or Cream Gravy over both halves on a plate. Makes one mug biscuit for one serving. To make the Cream Gravy, put 2 Tbsp. each butter and flour in a skillet, and cook for one minute over medium heat, while stirring constantly, on the stovetop. Whisk in two cups whole milk or cream, and cook while stirring, until it is as thick as you like your gravy to be. Makes 2 cups Cream Gravy. To make less, reduce the amounts used in half. To make more, increase the amounts used. Any leftover gravy can be stored in a covered container in your refrigerator and reheated in your microwave for a minute on high.

MUG CHEESE PIZZA
In a large butter sprayed mug, place 3 Tbsp. self-rising flour, 1 tsp. veg. oil, and 3 Tbsp. plain yogurt, mixing well. Over that, gently place 2 Tablespoons of Hunt's Traditional Marinara Sauce mixed with a sprinkling of Bragg's 24 Seasonings or Italian Seasoning, then sprinkle over that 2 Tbsp. shredded Mozzarella Cheese. Microwave on high for 2 minutes. Serves one for a quick mug cheese pizza. Any toppings you enjoy can be added.

CORNBREAD MUG
In a large butter sprayed mug, place 3 Tbsp. self-rising white buttermilk cornmeal, 1 tsp. beaten egg, 1 tsp. Wesson Vegetable Oil, and 3 Tbsp. milk, mixing well until smooth. Butter spray the top. Microwave for 1 minute 30 seconds on high, or until top is firm, and not wet. Microwave cornbread will not be browned on top or bottom like it is when you bake it in the stove's oven, but it will be good when you want some quick cornbread but don't want to heat up your stove's oven. You could also make the same in a butter sprayed skillet on your stovetop over medium heat, cooking it on both sides until golden brown.

SOUTHERN BISCUITS
1-1/4 cups buttermilk
1/2 cup solid shortening
3 cups self-rising flour
3 tsp. baking powder
Sift flour and baking powder into a large bowl. Make a "well" in the center of the flour in which you can mix your dough. Using your clean hands, mix the shortening and buttermilk in the center, mixing in some flour from the sides until you have a soft dough formed in a ball. Pinch off enough dough to form biscuits that are medium sized. Place on a greased baking sheet. Bake at 350 degrees for about 12 minutes or until they are golden brown. Makes 15 medium-sized biscuits. Serve hot with butter.

SOUTHERN CORNBREAD
2 cups self-rising buttermilk white cornmeal
1 egg
1-1/2 cups milk
3 Tbsp. vegetable oil
Pre-heat oven to 400 degrees. Combine all ingredients and mix well. Pour mixture in skillet and bake for 20 min. or until corn bread is golden brown. Serve warm.

CORNBREAD MUFFINS
Mix 2 cups self-rising buttermilk white cornmeal, l egg, 3 Tbsp. Wesson Vegetable Oil, and 1-1/2 cups milk to mix it into a batter. Divide mixture into a butter sprayed muffin tin in each cup but not putting more than 2/3 full per muffin because it needs room to rise while baking. Bake at 400 degrees for 20 minutes or until golden brown. Makes 12 corn bread muffins. When cooled, they can be stored in plastic bags in your refrigerator and kept for a couple weeks to eat as desired.

SWEET POTATO BISCUITS
2-3/4 cups Bisquick Mix
2 Tbsp. sugar
1 cup sweet potatoes, mashed
1 egg, beaten
3/4 cup milk
honey-butter to spread inside them when done
Preheat oven to 425 degrees. Mix ingredients into a dough. Roll out and cut into biscuits. Bake 12 minutes until golden. Brush tops with melted butter. Split open in center and spread honey-butter on both halves, and serve warm.

CHEESE BISCUITS
1 cup Bisquick mix
1 cup grated cheese
1/4 tsp. cayenne pepper
enough milk to form dough
Mix together. Drop by teaspoonsful onto greased baking sheet. Bake at 375 degrees for 18 minutes until golden. Serve warm.

BLUEBERRY MUFFINS
2 cups Bisquick Mix
1 cup blueberries
2 eggs
1 cup sugar
1 cup milk
Mix together, then fold in blueberries. Pour into muffin cups 3/4 full. Bake at 375 degrees for 20 minutes. Serve warm or cold.

EASY BEIGNETS
1/4 cup milk
2 oz. butter
3 Tbsp. sugar
1 tsp. vanilla
1/2 cup self-rising flour
1 egg
Heat a pot with 2 inches vegetable oil in it to 375 degrees. Mix all the above ingredients in a bowl. Taking a teaspoon, scoop out a spoonful and drop it into the hot oil and let it fry until golden brown. Drain on paper towels when browned on both sides. Either sprinkle with powdered sugar, cinnamon-sugar, or serve with the following sauce:

Topping for Beignets:
Note: Any fruit can be substituted for the apricots.
1 large can apricots or 1 lb. of fresh fruit
2 oz. sugar
1/2 lemon, juiced
3 oz. water
Puree ingredients in a blender on high. Pour into squirt bottle and chill until ready to use. When serving warm beignets, squirt the sauce over them. Goes well with a mug of coffee with creamer, or mug of hot tea, or glass of cold milk.

BEIGNETS
1 pkg. dry yeast
1-1/2 cups warm water
1/2 cup sugar
1 tsp. salt
2 large eggs
1 cup milk
7 cups flour
1/4 cup Crisco shortening
vegetable oil for frying
powdered or cinnamon sugar for garnish

Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar, stirring until thoroughly dissolved. Let sit for 10 minutes. Add the rest of the sugar, salt, eggs, and milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and blended well. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it until it becomes too stiff to stir, then working in the rest with your hands. Cover the bowl with plastic wrap and refrigerate overnight in an oiled bowl.

Roll the dough out onto a floured surface to a rectangular shape and 1/8 inch thickness, then cut into rectangles 2x3-inches with a sharp knife. Heat the oil in a pot to 375 degrees. Fry the beignets a few at a time until they are puffed and golden brown on both sides, about 2-3 minutes per batch. Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff. Drain on paper towels, then keep warm in a 200 degree oven until all are fried.

Allow 4 beignets per person, sprinkling them with either powdered or cinnamon sugar, and serve hot with a large mug of Cafe au Lait, which is half coffee and half cream heated in a mug.

QUICK & EASY DOUGHNUTS
Buy the most inexpensive canned biscuit dough you can find in your supermarket dairy section. Prepare a deep pot with vegetable oil and heat the oil to 375 degrees. Use a soft-drink bottle cap to cut out the center of each biscuit for the doughnut hole. Carefully drop each piece including the holes into the hot oil. Fry until golden brown and remove to a plate covered with paper towels. Use a slotted spoon to get the doughnuts out of the hot oil.
Have a plastic bag full of either powdered sugar or regular white sugar mixed with some powdered cinnamon. Drop each drained hole and doughnut in the bag and coat them well. Eat at once while they are still warm. These don't taste as good if eaten later, so be sure and eat them when first cooked. I like the doughnut holes better than the doughnut itself. To make all doughnut holes, just cut out holes from each piece of biscuit and drop in the hot oil. Fry for one minute and drain on paper towels, then coat with sugar.

MONKEY BREAD
In a cake pan, spray butter spray thick on interior bottom and sides. Using one can inexpensive biscuit dough, tear off bite-sized pieces of the dough and coat each piece in cinnamon-sugar in a plastic bag, using a ratio of 1 cup sugar to 2 Tbsp. cinnamon, mixed well. Place each coated piece of dough into the cake pan, making only one layer. When the pan is full, sprinkle chopped nuts over the dough. Spray top with more butter spray. Pour maple syrup over all the dough to the top of the bread. Swirl some caramel sauce over this and bake at 350 degrees for about 30 minutes. Serve at once. This is absolutely delicious when served warm!

CINNAMON PULL-APARTS
4 Tbsp. melted butter
1/4 cup brown sugar
1/2 tsp. cinnamon
1/4 cup chopped nuts
1 can biscuits, quartered
Combine all ingredients until well coated. Pour into glass baking dish and microwave for 4 min. on high, then cook at 30 second intervals until biscuits spring back to the touch. These should be eaten warm as they get hard once cooled.

DOUGH FOR PIZZA, BREADSTICKS, OR FOCACCIO BREAD
1-3/4 cups lukewarm water
1 pkg. yeast
1 tsp. sugar
2 Tbsp. olive oil
1 egg
1/2 tsp. salt
5-1/2 cups all-purpose flour

Mix the water, yeast and sugar together. Let sit for 10 minutes. Mix olive oil, egg, and salt in large bowl. Add the yeast mixture to the olive oil mixture, then add the flour. Knead or process until dough is mixed, adding a little more water, if needed. The dough should seem slightly sticky. Knead by hand for about 5 minutes on a floured surface. Cover and let rise for about 1-1/2 to 2 hours in a greased bowl. Divide dough into three portions. Either use the dough or freeze it as it will last for about 3 months in the freezer.

PIZZA:
Precook the crust for 5 minutes at 425 degrees. Add sauce and toppings and cook at 425 degrees for 15 minutes. Makes 3 medium pizzas.

BREADSTICKS:
Form dough into long ropes. Sprinkle course salt on top and bake for approx. 15 minutes at 400 degrees. Makes 18 Breadsticks.

FOCACCIO:
Shape dough into round or square pan and add toppings (onions, garlic or spices). Drizzle the top with olive oil. Let rise for about 1/2 hour. Cover the pan with foil and bake at 400 degrees for 15 minutes. Makes 3 Focaccia bread.

LOAF BREAD
1 pkg. active dry yeast
1 Tbsp. sugar
2 cups warm water
7 cups flour
2 Tbsp. melted butter
1/2 tsp. salt
In a large bowl, add the yeast, sugar, and warm water. Mix well, then add half of the flour and the butter. Beat thoroughly, gradually adding the rest of the flour until a stiff dough is formed. Dust your work surface with flour and knead the dough for 5 minutes. Place kneaded dough into an oiled bowl, cover it with plastic wrap, and place in a warm area for one hour or until doubled in size.
Knead the dough again for 5 minutes. Divide dough into two portions and shape into two loaves. Place the loaves into two greased loaf pans. Cover and put them in a warm place for one hour. Bake in a preheated 375 degree oven for 60 minutes. Cool before slicing.

BAGUETTES
2-1/2 cups all purpose flour
2 tsp. dry yeast dissolved in 1 Tbsp. water
2 tsp. salt
all of the bread starter above
2/3 cup 60 degree water
Mix all ingredients thoroughly for about 30 seconds. Cover and let it rest for 20 minutes. Knead it for about 5 minutes with an electric mixer with a bread hook. Transfer dough to a large oiled bowl. Cover and let it rise for 2 hours, folding it over after 1 hour. To fold, lift dough gently, let it deflate, then fold in half, and place back in the bowl. After 2 hours of rising time, divide the dough into 3 equal pieces, and on an oiled surface, shape each piece into a log. Let them rest for 20 minutes, then shape each one into a long thin baguette about 14 inches long. Let them rise 40 minutes on a baking pan but cover each one with plastic wrap that has been sprayed with butter spray. Preheat oven to 500 degrees. Make 4 diagonal 45-degree cuts in each baguette top and about 1/4 inch deep into the dough. Spray the baguettes heavily with warm water to replicate a steam oven effect. Reduce the oven heat to 475 degrees and bake the baguettes for 20 minutes.

BROWN BREAD
Mix 1 cup wheat flour, 1 cup flour, 1 cup corn meal, 1-1/2 tsp. baking soda, 1-1/2 tsp. salt, 3/4 cup molasses, and 2 cups buttermilk until mixed well. Grease coffee cans or anything cylindrical in shape and pour batter into them. Place in a water bath and steam them covered on top of the stove for 3-1/2 hours. Add more water as it evaporates.
Serve with baked beans.

BUTTER
Place 1 pint whipping cream or heavy cream (they are the same) in a blender and turn it on high. In about 30 seconds you will have a soft butter to use. Drain off any liquid. Store in refrigerator in a covered container.

For honey butter, just add 2 Tbsp. honey and mix well.

For cinnamon honey butter, add 2 Tbsp. each honey and cinnamon-sugar, and mix well.

HONEY WHEAT BREAD
1 package active dry yeast
1 cup very warm water 115 degrees
5 Tbsp. vegetable oil
5 Tbsp. honey
1/2 tsp. salt
1 egg
3 cups whole wheat flour

In a large bowl sprinkle yeast into the warm water. Let stand for 10 minutes until foamy. Stir to mix, then add oil, honey, salt, and egg. Mix well. Add 2 cups whole wheat flour and mix with an electric dough hook mixer for one minute. Let stand for 20 minutes until bubbly and starting to rise. Add 1 more cup whole wheat flour and again mix with the electric dough hook mixer. You can add more flour if needed until the dough becomes a smooth ball that is still slightly sticky to the touch. Place ball of dough into a large, greased bowl. Cover and let it rise for 30 min. or until doubled in size. Punch the dough down with your fist, then cover and let it rise again for one hour. Punch the dough down again, and shape it into a loaf. Place it in a 9x5 greased loaf pan. Let it rise again for 30 minutes or until doubled in size. Bake at 400 degrees for 25 minutes until golden brown.

WHITE BREAD
1 package active dry yeast
1-1/4 cups 115 degrees warm water
1-1/2 Tbsp. melted butter
2 Tbsp. sugar
1 tsp. salt
3-1/2 cups all purpose flour

In a large bowl mix yeast with 1/4 cup warm water. Stir until yeast is dissolved. Add the remaining cup warm water, butter, sugar, and salt. Stir until well mixed. Add 3 cups flour and mix with an electric dough hook mixer until blended well. You can add enough extra flour to form a smooth ball of dough that is still sticky to the touch. Place the ball of dough into a large greased bowl. Cover and let the dough rise for one hour or until it is doubled in size. Punch the dough down with your fist. Shape it into a loaf, and place it in a 9x5 greased loaf pan. Let it rise again for about an hour, or until doubled in size. Bake at 350 degrees for 40 minutes.

BEER BREAD
Mix 1 can beer, 2 Tbsp. sugar, 3 cups bread flour, and 3 tsp. baking powder until smooth.
Pour into a buttered loaf pan. Bake at 350 degrees for 30 minutes or until golden brown and hollow sounding when tapped on the top of the loaf.

CROISSANTS
2 sticks butter, melted
1 cup milk
1/2 cup warm water
1-1/2 tsp. dry yeast
1 tsp. sugar
2 eggs
1/2 cup sugar
2 tsp. salt
4-1/2 cups all purpose flour
5 tsp. baking powder
1 Tbsp. melted butter
Mix the warm water, yeast, and 1 tsp. sugar in a bowl. Let it sit for 5 minutes.
Beat the eggs, 1/2 cup sugar, and the salt together in a bowl.
Sift the flour and baking powder together.
Combine all three mixtures until smooth.
Refrigerate dough covered overnite.
Divide dough into 4 equal parts. Roll one part out at a time on a floured surface in a thin rectangular shape. Brush surface of rolled out dough with melted butter. Cut dough into large or small triangles, depending on whether you want large or small croissants. Roll each triangle up from large end to the shorter pointed end. Brush entire croissant with butter and place it on a baking sheet. Let them rise for 3 to 4 hours. Bake at 400 degrees for 8 to 10 minutes or until golden brown. Serve warm with your favorite jam and more butter.

BREAD STARTER
1-1/4 cups all purpose flour
2/3 cup 60 degree water
1/8 tsp. yeast dissolved in 1 tsp. water
Stir together and let it sit covered for 12 to 16 hours before continuing with any bread recipe.

This is the starter that you can use to make delicious Friendship Bread to give as gifts to family and friends. Just include an index card with the Starter Recipe and the Friendship Bread recipe along with your gift, so they can also share it with family and friends.

FRIENDSHIP BREAD
Use the recipe for the Bread Starter on the recipe above this one.
1 cup Bread Starter

Day 1:
Do nothing with the starter.

Days 2-5:
Stir with a wooden spoon.

Day 6:
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.

Days 7-9:
Stir with a wooden spoon.

Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well.
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. baking soda
1 box instant vanilla pudding
1/2 tsp. salt
1 cup nuts
Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.

QUICK DINNER ROLLS
Mix 4 Tbsp. warm water, 2 Tbsp. sugar, and 1 pack yeast. Add 4 cups self-rising flour, 4 tsp. baking powder, 2 cups buttermilk, and 3/4 cup butter. Beat until well mixed. Drop into butter sprayed muffin pans. Bake at 400 degrees for 15 min. Serve warm.

GARLIC BREAD
Mix 1 Tbsp. dry yeast with 3/4 cup warm water. Add 1 tsp. sugar and 4 cloves minced garlic. Beat in with a mixer up to 2-1/2 cups flour until the dough becomes a ball. Place in a loaf pan that has been sprayed with butter spray. Let it rise until it fills the pan. Bake at 350 degrees for one hour. Serve with garlic butter.

GARLIC BUTTER
Mix 1 stick softened butter with 1 Tbsp. minced garlic.

SOFT PRETZELS
2 cups warm water
2 pkg. dry yeast
1/3 cup sugar
2 tsp. salt
1/4 cup butter
1 egg, beaten
6-1/2 cups flour
Pour warm water in a large warmed bowl. Sprinkle in the yeast and stir until dissolved. Add sugar, salt, beaten egg, and 3 cups flour. Beat with a mixer until stiff. Cover. Chill 24 hours. Turn dough onto floured surface. Divide dough into halves. Cut each half into 16 equal pieces. Roll each piece into a 20-inch rope. Shape into pretzels. Place on a greased baking sheet. Blend one egg with 2 Tbsp. water and brush each pretzel with this. Sprinkle coarse salt all over the top of the pretzels. Bake at 400 degrees for 25 minutes.

CREPES
1 cup flour
1 tsp. baking powder
2 eggs
1 cup milk
1/4 tsp. salt
2 Tbsp. butter, melted
In a bowl, whisk together the flour and the eggs. Gradually add the milk, stirring to combine. Add the salt and butter. Beat until smooth. Spray with butter spray then heat an 8 or 10 inch skillet over medium high heat. Pour 1/4 cup of the batter in the skillet for one crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip, and cook the other side. Serve hot.

To make sweet crepes add 1 tsp. vanilla and 1 Tbsp. sugar to the above recipe, then proceed with directions.

These crepes can be buttered and sprinkled with powdered sugar or cinnamon-sugar and eaten. They can be herbed or spiced. They can be filled with a mixture of yogurt and fresh chopped fruit, then rolled up and served. They can be filled with meat, vegetables, mushrooms, onions, and cheese, then rolled up and served. Any combination you can think of that would taste good can be used. This is one recipe you can use your imagination.

SWEET POTATO PANCAKES
1-1/2 cups flour
1-1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1-1/4 cups mashed sweet potatoes
2 eggs, beaten
1-1/2 cups milk
1/4 cup butter, melted
Cook sweet potatoes, then mash. Sift dry ingredients into bowl. Combine remaining ingredients and add to flour. Mix dry ingredients only until dampened. Drop by spoonsful onto hot buttered griddle and fry until browned on both sides. Serve with butter and jelly or butter and cinnamon-sugar. Makes 24.

WAFFLES OR PANCAKES
This is a basic recipe and you can add ingredients to it to make special waffles or pancakes, like diced apples and cinnamon, or chopped pecans, or blueberries.

1 cup Bisquick Mix
1 tsp. baking soda
2 Tbsp. sugar
1 egg
1 cup buttermilk
2 Tbsp. Wesson Vegetable Oil
Mix ingredients and in a butter sprayed hot waffle iron or sprayed skillet pour in batter and cook your waffles or pancakes until browned. Serve hot with butter and maple syrup.

DATE NUT LOAF
1 tsp. baking soda
1 cup boiling water
1 cup chopped dates
1 Tbsp. butter
1 large egg
1/2 cup light brown sugar
1/2 cup chopped walnuts
1-1/2 cups self-rising flour
1 teaspoon vanilla
Sprinkle the baking soda over the chopped dates, then pour the boiling water over the dates and let stand. Mix butter, egg, light brown sugar, and walnuts. Add self-rising flour, vanilla, and dates. Cream everything together. Bake in a butter sprayed 9x5-inch loaf pan at 350 degrees for 45 minutes.

APRICOT DATE NUT BREAD WITH CARAMEL SAUCE
2 cups flour
1 cup Splenda
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/4 cup oil
12 oz. apricot nectar
1 tsp. vanilla
1 cup chopped dried apricots
2 cups chopped dates
1/2 cup chopped nuts
Place first six ingredients in a bowl. Stir in the apricot nectar and vanilla until all ingredients are mixed well. Fold in the chopped apricots, dates, and nuts. Pour batter into a butter sprayed 9x5 loaf pan. Bake at 350 degrees for about an hour. After it is baked, pour caramel sauce all over the bread while still in the pan. Serve in slices, either warm or cold.

CARAMEL SAUCE
3 Tablespoons butter
1/2 cup packed brown sugar
1 Tablespoon cornstarch
1/2 cup water
1/3 cup dry milk
1 teaspoon vanilla
Melt the butter in a saucepan. Add the brown sugar and cornstarch and stir well. Mix the water and dry milk together and add to the saucepan. Cook while stirring until thickened for about five minutes over medium heat. Remove mixture from heat. Stir in the vanilla. Pour while warm over the Apricot Date Nut Bread.

BANANA NUT BREAD WITH CARAMEL SAUCE
2 cups self-rising flour
5 mashed bananas
1 cup chopped black walnuts
1 cup sugar
1 Tbsp. banana extract
1/4 cup Wesson Vegetable Oil
2 eggs
Mix all ingredients well. Pour into a butter sprayed loaf pan. Bake at 350 degrees for 30 minutes, then turn off heat, and let set in oven with door closed for another 30 minutes, OR put loaf, right side up on a platter, and microwave on high for five minutes. Top with Smucker's Sugar-Free Caramel Sauce like you would buy for serving over ice cream. Slice and serve warm on a plate, with a mug of coffee, tea, or milk. Keeps well when sliced and wrapped in plastic wrap and put into a large Jumbo-sized Hefty Freezer Bag to keep in your freezer to have whenever desired. Can be reheated for 30 seconds per slice in your microwave. Don't add the Caramel Sauce until served.

IRISH SODA BREAD
3 cups all-purpose flour
1 Tablespoon baking powder
1/3 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 large egg, beaten
2 cups buttermilk
1/4 cup butter, melted
Preheat your oven to 325 degrees.
Butter spray one 9x5-inch loaf pan.
In a large bowl, combine flour, baking powder, sugar, salt, and baking soda. Blend beaten egg and buttermilk together, then add all at once to the flour mixture. Mix just until moistened. Stir in melted butter. Pour into prepared loaf pan. Bake for approximately 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool. Wrap in foil overnight to give you the best flavor.

PUMPKIN BREAD
1-1/2 cups Splenda
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
3/4 tsp. salt
1-2/3 cups flour
2 large eggs
1/2 cup Wesson Vegetable Oil
1 cup canned pumpkin, mashed
1/2 cup buttermilk
1/2 cup chopped dates
1/2 cup chopped nuts
Preheat oven to 350 degrees.
Sift together Splenda, baking soda, baking powder, cinnamon, cloves, nutmeg, salt, and flour. Add the eggs, oil, mashed pumpkin, and buttermilk. Mix well with an electric mixer. Fold in the dates and nuts. Divide the mixture equally between two greased 9x5 loaf pans, or one large loaf pan. Bake for about 1 to 1-1/2 hours. Start testing the bread with a toothpick after an hour has passed. When the toothpick comes out clean, the pumpkin bread is done.

POPOVERS
2 cups self-rising flour
2 tsp. baking powder
1 cup milk
2 eggs
2 Tbsp. butter, melted
Preheat oven to 400 degrees.
Beat ingredients with a wire whisk until smooth. Pour into butter sprayed popover pan, filling 1 Tbsp. in each cup. Then add 1 Tbsp. any jam you prefer in the center. Add 1 Tbsp. batter over this. Bake until golden brown, about 20-25 minutes.

TORTILLAS
6 cups all purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 stick butter, cut in small pieces
2-1/2 cups warm water
Place the flour, salt, and baking powder in a large bowl. Mix well. Add butter. Mix water into this slowly with a mixer until well blended. Divide dough into two equal halves. Then divide each half into 8 equal pieces. On a floured surface roll each piece into a 10-inch circle. Stack them on a paper plate with waxed paper in between them. In a skillet that is butter sprayed, fry each tortilla until done but not brown, flipping over just once to cook on both sides. Store in a sealed plastic bag until needed. Keep refrigerated.

SPICED APPLE NUT MUFFINS
2 cups self-rising flour
2 tsp. baking powder
1/2 cup sugar
2 eggs
1/4 cup melted butter
1 cup milk
1/2 cup chopped nuts
1/2 tsp. cinnamon
1 large peeled, cored, and diced apple
Mix all ingredients well. Pour into butter sprayed muffin tin, 3/4 full. Bake at 400 degrees for 15-20 min. until golden brown.

CHURROS WITH CHOCOLATE DIPPING SAUCE
1 cup water
1/2 cup butter
1/4 tsp. salt
1 tsp. baking powder
1 cup self-rising flour
3 eggs
Prepare to fry your churros by heating 2-inches deep vegetable oil in a large skillet to 375 degrees.
To make the churro dough, heat water, butter, and salt to a full boil in a pot. Stir in flour which has been mixed with the baking powder. Stir vigorously over low heat until mixture forms a ball, which will be about 1 more minute. Remove from heat. Beat all three eggs. Add beaten eggs to the flour mixture in the pot while stirring the mixture vigorously. Spoon mixture into a cake decorator tube using the large star tip. Squeeze 6-inch strips of dough into the hot oil. You can cut the end of the churros with a sharp knife to end the dough coming out. Fry a few strips at a time until all are golden brown, turning only once, about 2 minutes on each side. Drain on paper towels.

TOPPING:
Mix 1 cup sugar and 1 Tbsp. cinnamon. Roll churros in the cinnamon sugar and serve warm with chocolate dip for dunking each one while eating.

CHOCOLATE DIP:
8 oz. chocolate chips
1 cup heavy cream

Place the chocolate chips and the milk in a glass bowl and heat in microwave, stirring every minute, until the chocolate has melted. Keep stirring until the sauce is smooth and creamy. Serve in small bowls along with the churros as a dipping chocolate sauce.

To eat, dunk the warm churros in the warm chocolate sauce with each bite.

APHRODISIAC BREAD
1 Tbsp. dry active yeast
1/2 tsp. curry powder
1/2 cup warm water
2 pinches dried parsley flakes
1-1/2 cups flour
3/4 tsp. salt
2 Tbsp. oil
1 tsp. minced garlic
seeds for topping
Preheat oven to 350 degrees.
In a large bowl, sprinkle yeast into warm water and stir to dissolve it. Add remaining ingredients and beat well. On a floured work surface, knead the dough for 5 minutes. Form dough into a round loaf, place in a greased cake pan, and let it rise until it has doubled in size. Brush top of bread with beaten eggwhite. Sprinkle lightly over top of bread, some sesame, poppy, coriander, or carraway seeds, if desired. Bake for 45 minutes until it is light golden brown. Serve warm.

PROFITEROLES/ECLAIRS
Preheat oven to 400 degrees.
Sift these together and set aside:
1 cup pastry flour
1 tsp. baking powder
In a pan put 1 cup water, 1 stick butter, a pinch of salt, and 1 tsp. sugar and bring it to a boil. Add the flour and baking powder above and stir until the dough becomes a sticky ball. Remove from heat and beat 4 fresh eggs into the dough, one at a time.

Line a baking sheet with parchment paper. Drop the dough onto the baking sheet in the size of rounded golf balls, mounding them upwards as much as possible. Bake for 10 minutes at 400 degrees then reduce the heat to 350 degrees and bake another 20 minutes or until puffed and light golden brown. Split each profiterole into halves and between the layers either use whipped cream, vanilla pudding, or vanilla ice cream.

Top with the following warm chocolate sauce:

In a saucepan place 3/4 cup heavy cream, 1 Tbsp. butter, and 8 oz. chocolate chips. Melt this while stirring until smooth and creamy. Add 1/2 tsp. vanilla. Serve over the profiteroles/eclairs. Caramel Sauce can be added, if desired.

GINGERBREAD
1 stick softened butter
1/2 cup sugar or Splenda
4 eggs
2-1/2 cups flour
2-1/2 tsp. baking soda
1 tsp. ground ginger
1 Tbsp. minced gingerroot
1 pkg. instant sugar-free vanilla pudding mix
1 cup Gingerale
1 cup light brown sugar
Preheat oven to 350 degrees.
Cream the butter, sugar or Splenda, and brown sugar until the mixture is light and fluffy. Add the eggs and mix well.
In another bowl combine the flour, baking soda, ground ginger, minced gingerroot, pudding mix, and Gingerale.
Combine both mixtures until smooth. Pour into a butter sprayed 9 x 5 loaf pan. Bake approximately 45 minutes or until a toothpick comes out clean when inserted into the middle of the gingerbread. Serve warm. You can use warmed caramel topping over this if you like it. Just top with melted Kraft caramels. Melt a bag of caramels in the microwave on high with a couple tablespoons water. Stir until smooth, and spread over gingerbread. Or you can use the purchased caramel ice cream topping heated in the microwave for one minute.

LEMON RAISIN SCONES
1-1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 teaspoon salt
3/4 cup heavy cream
2 tsp. lemon zest
1/2 cup any dried fruit or raisins

Preheat oven to 375 degrees. Mix together the flour, sugar, baking powder, and salt. Make a well in the center and and pour in the cream, fruit, and lemon zest. Stir together until crumbly then use your hands to gently knead the dough into a ball. Roll out dough into a circle, 1/8-inch deep, then fold the dough over itself, so you now have 1/4-inch thickness. By doing it this way, when scones are done they will pull open easily in the middle. Cut the rolled dough with a 2-inch biscuit cutter. Place scones 1" apart on a greased cookie sheet. Lightly brush scones with additional cream and sprinkle tops with sugar. Bake about 18 minutes or until golden brown. Serve warm with homemade butter, jam, and a cup of hot tea.

SOUR CREAM RAISIN SCONES
1/2 cup raisins
2 cups all-purpose flour
3 Tbsp. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup butter
8 oz. sour cream or plain yogurt
1 beaten egg yolk
1 slightly beaten egg white
1 Tbsp. water
1 Tbsp. sugar
Place raisins in a bowl and pour enough hot water over to cover. Let stand 5 minutes, then drain.
Sift together flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add raisins and toss until mixed. Make a well in the center. Combine sour cream and egg yolk in a small bowl. Add all at once to dry ingredients. Using a fork, stir just until moistened. Turn out onto a lightly floured surface. Quickly knead by gently folding and pressing dough 10 to 12 strokes or until nearly smooth. Divide dough in half. Lightly roll or pat each half into a 6-inch circle about 1/4 inch thick. Cut each circle into 2-inch round scones using a fancy biscuit cutter. Brush tops with a mixture of egg white and 1 tablespoon water. Sprinkle with sugar. Place 1 inch apart on an ungreased baking sheet. Bake in a 425 degree oven for 12 to 15 minutes or until lightly browned. Serve warm with butter and jam and a cup of sweetened hot tea.

SWEDISH PANCAKES
6 eggs
2 cups milk
2 cups flour
1 tsp. salt
2 Tbsp. sugar or Splenda
1 tsp. pure vanilla extract
1-1/2 sticks melted butter
Mix everything in a blender or food processor until smooth. On a hot griddle, place 1 Tbsp. of the batter to make each pancake and cook the pancakes until brown on both sides. No extra butter is needed on the griddle. Keep them warm until served.

The Swedish eat them with Lingonberry and Cloudberry Jellies but they can be eaten with any jelly or syrup you prefer.

CINNAMON RAISIN LOAF
2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 cup buttermilk
1/4 cup oil
2 eggs
1 Tbsp. pure vanilla
1/2 cup chopped nuts
1/2 cup raisins

TOPPING:
3 Tbsp. sugar
1/2 tsp. cinnamon
1/2 cup chopped nuts
1 Tbsp. butter, softened

Preheat oven to 350 degrees. This recipe makes one loaf.
In a bowl combine all the batter ingredients, and beat well with a mixer. Pour the batter into a greased 9X5 loaf pan, smoothing the top with a spatula or knife. For the topping, combine the ingredients, mixing them until they have a crumbly texture. Sprinkle this topping over the smoothed batter in the loaf pan. Using a fork, twist it in a light swirling motion to resemble a marbled effect on the top of your bread. Bake for approximately 50 minutes. Remove bread from pan to cool. Slice and enjoy.

QUICK PAN BREAD
1/4 cup butter
2 cups self-rising flour
1-1/2 cups milk
Butter Spray
Preheat oven to 450 degrees.
In a bowl, place the butter, flour, and milk, mixing well. Pour mixture into a butter-sprayed pan and bake for approx. 15 minutes until top is golden brown. When done, spray top of bread with butter spray. Makes 4 servings.

VIENNA BREAD
2 cups all purpose flour
1 tsp. salt
1-1/2 oz. butter
1 cup warm milk
1-1/2 tsp. dried active yeast
1 tsp. sugar
1 large egg, beaten well
1 beaten egg for glazing
butter spray
Sift the flour and salt together. Set aside. Melt the butter in the milk. Add to the yeast and sugar. Add the egg. Pour the wet mixture into the flour and salt mix. Mix to form a dough. Knead for 10 minutes or until the dough is smooth and elastic. Leave to rise in a warm place until doubled in size. Knead again, and shape dough into 3 loaves. Cut slits along the top of each loaf. Put the loaves onto a butter sprayed baking sheet. Leave to rise in a warm place. Glaze tops with beaten egg to glaze. Bake at 350 degrees F. for 30 minutes.

The perfect place to let any yeast dough rise is inside your oven without the heat turned on but with the light on inside the oven and the door closed.

YEAST ROLLS
1-1/2 cups warm water
1 Tablespoon active dry yeast
2 Tablespoons sugar
2 Tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour
Mix the warm water, yeast, sugar, oil, and salt with 2 cups flour. Add the remaining flour a bit at a time until it becomes a workable dough. Knead dough for 10 minutes. Place dough in a large oiled bowl, and make sure the complete dough ball is oiled as well. Cover and let rise for one hour. Punch air out of dough and knead it again. Divide into 16 rolls. Place the rolls onto a greased baking sheet and let rise for one hour. Bake at 400 degrees for 15 minutes or until golden brown. Serve hot with butter.