15 frozen Rhodes rolls
1 (4 oz) pkg butterscotch pudding mix (not instant)
1/2 cup brown sugar
1 stick butter, melted
Pecans

Separate roll dough into pieces. Combine dry pudding mix with brown sugar and nuts. Place dough in well-buttered bundt pan (not angel food pan). Pour melted butter over frozen dough and sprinkle with pudding mixture. Cover with wax paper and leave out overnight. Bake at 350 degrees for 20-30 minutes. Invert on serving platter. Sticky, but good!

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The post Baking Powder Biscuits appeared first on The Cowley Cookbook.

6 cups flour
3/4 cup dry milk
1 cup Crisco
1 T salt
3 T baking powder

Mix all together by hand. Keep on pantry shelf.

To make biscuits, add enough water to enough flour to make a soft dough. Knead lightly. Roll and cut. Bake about 20 minutes at 400 degrees.

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2 cups flour
4 tsp baking powder
1/2 cream of tartar
1 T sugar
1/2 cup Crisco
2/3 cup buttermilk
1 beaten egg

Blend Crisco into dry ingredients; add buttermilk and egg. Mix, then knead lightly. Roll and cut. Bake at 400 degrees for 20 minutes.

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4 cups milk, warmed
1/2 cup warm water
1/2 cup shortening or oil
3/4 cup honey
2 T salt
2 T dry yeast
9 cups whole wheat flour

Combine milk, water, oil, honey, salt and eggs. Add flour and yeast and more flour and knead. Let rise until double; form rolls. Let rise until double. Make at 350 degrees for 20 minutes.

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1/4 cup warm water
2 T yeast
1 cup hot water
1 1/2 cup canned milk
1/3 cup sugar
1 T salt
2 eggs
6-8 cups flour (white or wheat or both)

Soften yeast in 1/4 cup water; add with rest of ingredients and knead 10 minutes. Roll out 1/2″ thick; cut into circles. Dip in melted butter, fold and raise 3 hours. Bake at 425 degrees for 8-10 minutes.

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2 cups flour
2 T sugar
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
1/3 cup oil
2 egg whites, beaten until frothy
2/3 cup skim milk

Mix dry ingredients. add everything else. Put cooking spray on board, shape in a circle, patting until dough is about 1/2″ thick. Use a washed cooking spray lid to cut out dough. Put in a pan that has been sprayed with cooking spray. Bake at 350 degrees until lightly browned.

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The post Sky High Biscuits appeared first on The Cowley Cookbook.

Dissolve 2 T yeast in 1/4 cup water. Set aside.

In a bowl, mix:

1 1/2 cups warm water
1 T sugar
1/2 tsp salt
1 cup flour

Add yeast and 2 1/4 cups more flour. Mix well. (The dough will be quite sticky.) Cover nad let raise 10 minutes.

Roll on floured surface to same size as the cookie sheet. Melt 1 cube butter in cookie sheet. Cut dough in strips 1/2″ to 1″ wide.  Lay strips cookie sheet and flip over, coating both sides with butter. Raise 10 minutes. Sprinkle with Parmesan cheese and garlic salt if desired.

Bake at 375 degrees for 20 minutes until just barely brown. (Butter soaked up in the sticks is a sign that they are done.)

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“These are abso-tively, posso-lutely delicious!!”

1 T dry yeast
1 1/3 cups warm water
1 T honey
1 tsp salt
3 T vegetable oil
1 egg
3 to 3 1/2 cups flour
1 egg white, slightly beaten (if desired)
Coarse salt, sesame seeds, Parmesan and seasoning

Dissolve yeast in warm water with honey. Stir in salt, oil and egg. Stir in flour gradually until soft dough forms. Cover and let rise in warm place until double, 30-40 minutes.

Heat oven to 400 degrees. Knead dough in the bowl and add flour as needed to keep dough from sticking. Divide the dough into four balls, then each ball into six smaller ones. Roll each ball between your hands to make a rope. Put onto greased cookie sheet. Brush with egg white and top with various toppings if/as desired. Bake until crust is deep golden brown, about 14-16 minutes.

If not topped, rub a stick of butter over the top right after taking out of oven.

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