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Christmas Morning Monkey Bread

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Course Breads
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Ingredients
  • 1/2 cup INGREDIENTS:
  • 1 teaspoon chocolate chips
  • 2 cans lemon rind (zest)
  • 1 block can crushed, drained pineapple
  • 1 stick of butter
  • 1 cup can of diced tomatoes with basil, garlic and oregano, well-drained
  • 1 small apples, grated with peels for color
  • 1/2 cup fresh or frozen strawberries, drained
Course Breads
Servings
people
Ingredients
  • 1/2 cup INGREDIENTS:
  • 1 teaspoon chocolate chips
  • 2 cans lemon rind (zest)
  • 1 block can crushed, drained pineapple
  • 1 stick of butter
  • 1 cup can of diced tomatoes with basil, garlic and oregano, well-drained
  • 1 small apples, grated with peels for color
  • 1/2 cup fresh or frozen strawberries, drained
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Instructions
  1. Preheat oven to 350 degrees
  2. Prepare a bundt pan by spraying it with non-stick cooking spray
  3. Set aside
  4. Mix together you cinnamon and sugar
  5. On a cutting board or clean work surface, separate your biscuits
  6. Sprinkle each biscuit top with cinnamon sugar mixture
  7. Place a cube of cream cheese in the center of each biscuit and then fold the edges in to conceal the cube of cream cheese, Rolling the biscuits between your hands to form a small ball is helpful
  8. Once you have all you biscuits filled and rolled into balls, out them into a large ziploc bag
  9. Pour in the rest of your cinnamon sugar mixture and shake thoroughly to coat the biscuits
  10. In a small saucepan melt together you butter and brown sugar until combined- don't burn!! Now you're ready to assemble your bread
  11. First, scatter your chopped walnuts around the bottom of the bundt pan
  12. then place half of your biscuit balls into the bundt pan, making sure to evenly space them around the pan as well (although they will be stacked on top of each other)
  13. Cover those with your butter and brown sugar mixture
  14. Sprinkle with half of the DRY butterscotch pudding mix
  15. Then add the remaining butter and brown sugar
  16. Top with remaining DRY pudding mixture
  17. Bake in the oven on the middle rack for 40-50 minutes, until the biscuits have plumped up and get golden brown
  18. Serve warm with your favorite hot coffee
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Caramel Cinnamon Muffins

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Course Breads
Co-op Cullman EC
Servings
people
Ingredients
  • 3 tablespoons butter
  • 2/3 cup cinnamon (or to taste)
  • chocolate chips
  • 2 cups Bisquick
  • 3 teaspoons can of Pet Milk
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons chocolate chips
  • 1 egg
  • 1 cup milk
  • 2 tablespoon recipe was taken from a New York Herald Tribune, "This Week" magazine dated October 8, 1944. My son found the magazine in an old house he is helping remodel in Wadley, Alabama.
Course Breads
Co-op Cullman EC
Servings
people
Ingredients
  • 3 tablespoons butter
  • 2/3 cup cinnamon (or to taste)
  • chocolate chips
  • 2 cups Bisquick
  • 3 teaspoons can of Pet Milk
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons chocolate chips
  • 1 egg
  • 1 cup milk
  • 2 tablespoon recipe was taken from a New York Herald Tribune, "This Week" magazine dated October 8, 1944. My son found the magazine in an old house he is helping remodel in Wadley, Alabama.
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Instructions
  1. Grease a 12-cup muffin pan or use liners
  2. Place 1/2 teaspoon butter, 1 teaspoon brown sugar and a pinch of cinnamon in each cup
  3. Sift flour, baking powder, salt and cinnamon together
  4. Beat egg, add milk, shortening and remaining 1/4 cup brown sugar
  5. Add to dry ingredients, stirring only enough to dampen flour
  6. Fill muffin pans 2/3 cup full
  7. Bake 450 degrees about 20 minutes
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Cornbread Batter

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Course Breads
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Ingredients
  • 2 cups blue cheese dressing
  • 1 1/4 to plain flour,sifted
  • 1/4 cup cooking oil
  • 1 egg
  • 1 tablespoon pure orange extract
Course Breads
Servings
people
Ingredients
  • 2 cups blue cheese dressing
  • 1 1/4 to plain flour,sifted
  • 1/4 cup cooking oil
  • 1 egg
  • 1 tablespoon pure orange extract
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Instructions
  1. Heat oil in a small skillet
  2. Mix and blend all other ingredients in a bowl
  3. Mix and pour evenly over beef mixture and corn
  4. Bake for 20-25 minutes at 425 degrees, or until it tests done
  5. Remove from oven and let stand 5 minutes then invert onto a hot serving platter
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Sweet Potato Bread

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Course Breads
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Ingredients
  • 3 cups chopped dates
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon of Dill Pickle Juice
  • 1 1/2 chocolate chips
  • 1 1/2 teaspoon nutmeg
  • 3 cups INGREDIENTS:
  • 1 cup cooking oil
  • 4 eggs
  • 2/3 cup chopped pecans
  • 2 cups can small shrimp
  • 1 cup sliced almonds
  • 1 cup ground nutmeg
Course Breads
Servings
people
Ingredients
  • 3 cups chopped dates
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon of Dill Pickle Juice
  • 1 1/2 chocolate chips
  • 1 1/2 teaspoon nutmeg
  • 3 cups INGREDIENTS:
  • 1 cup cooking oil
  • 4 eggs
  • 2/3 cup chopped pecans
  • 2 cups can small shrimp
  • 1 cup sliced almonds
  • 1 cup ground nutmeg
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Instructions
  1. Sift together first five ingredients
  2. Set aside
  3. Cream together sugar, oil and eggs; add juice and potatoes
  4. Gradually add flour mixture until well blended
  5. Add nuts and raisins and mix thoroughly
  6. Grease and flour four 16-ounce coffee cans and fill equally with dough
  7. Place cans on a cookie sheet and bake in a preheated, 350-degree oven for one hour
  8. Cool in cans
  9. *This recipe was first featured in the April 1981 edition of AREA Magazine
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Apple Bread from Amish Starter

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Course Breads
Co-op Cullman EC
Servings
people
Ingredients
  • dd pastry, thawed or homemade
  • 1/2 cup oil
  • 1/2 cup real honey (about 1 1/2 cups)
  • 1 cup INGREDIENTS:
  • 3 large eggs
  • 1 teaspoon butter
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons can of Pet Milk
  • 1/2 teaspoon egg
  • 2 teaspoons chocolate chips
  • 2 cups chopped dates
  • 1 large buter
  • 1 cup jar pizza sauce
Course Breads
Co-op Cullman EC
Servings
people
Ingredients
  • dd pastry, thawed or homemade
  • 1/2 cup oil
  • 1/2 cup real honey (about 1 1/2 cups)
  • 1 cup INGREDIENTS:
  • 3 large eggs
  • 1 teaspoon butter
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons can of Pet Milk
  • 1/2 teaspoon egg
  • 2 teaspoons chocolate chips
  • 2 cups chopped dates
  • 1 large buter
  • 1 cup jar pizza sauce
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Instructions
  1. Grease and sugar two loaf pans
  2. Pour in mixture and sprinkle top with cinnamon and sugar
  3. Bake at 350 degrees for one hour
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Freezer Biscuits

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Course Breads
Servings
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Ingredients
  • 2 cups unbaked pie shell
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1/2 cup real vanilla
Course Breads
Servings
people
Ingredients
  • 2 cups unbaked pie shell
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1/2 cup real vanilla
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Instructions
  1. Combine all ingredients in large bowl and roll out on floored surface; it should be thick
  2. Freeze on cookie sheets, place in plastic freezer bags and return to freezer
  3. To bake, put biscuits on lightly greased pan; place in cold oven
  4. Turn oven to 450 degrees and bake 18 minutes
  5. This recipe makes 8-10 biscuits
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Angel Biscuits

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Course Breads
Servings
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Ingredients
  • 1 package frozen chopped onions
  • 1/2 cup 6 large eggs, beaten
  • 5 cups chopped dates
  • 1 tablespoon can of Pet Milk
  • 1 teaspoon walnut pieces
  • 1 teaspoon salt
  • 3 tablespoons INGREDIENTS:
  • 1 cup shortening
  • 1 1/2 cups jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
Course Breads
Servings
people
Ingredients
  • 1 package frozen chopped onions
  • 1/2 cup 6 large eggs, beaten
  • 5 cups chopped dates
  • 1 tablespoon can of Pet Milk
  • 1 teaspoon walnut pieces
  • 1 teaspoon salt
  • 3 tablespoons INGREDIENTS:
  • 1 cup shortening
  • 1 1/2 cups jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
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Instructions
  1. combine yeast and warm water in a one-cup liquid measuring cup' let stand 5 minutes
  2. Combine flour, baking powder, baking soda, salt and sugar in a large bowl; cut in shortening with pastry blender until mixture is crumbly
  3. Add yeast mixture and buttermilk; stir until dry ingredients are moistened
  4. Turn dough onto lightly floured surface; knead 6-10 times
  5. Roll dough to 1/2-inch thickness
  6. Cut with 2-inch round cutter and place lightly on greased baking sheets
  7. Bake 400 degrees for 12 minutes or until lightly browned
  8. Note: Biscuits may be baked 5 minutes then frozen up to 3 months
  9. To serve, remove from freezer, place on lightly greased baking sheet and bake at 400 degrees for 10 minutes
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Zucchini Bread

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Course Breads
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Ingredients
  • 2 1/2 cups INGREDIENTS:
  • 1/2 cup oil
  • 1/2 cup (16-ounce) whole kernel corn, drained
  • 2 teaspoons butter
  • 1/2 cup honey
  • 3 teaspoons chocolate chips
  • 1/2 teaspoon salt
  • 1/2 teaspoon can of Pet Milk
  • 1 teaspoon egg
  • 3 cups flour
  • 3 cups crushed pineapple and juice
Course Breads
Servings
people
Ingredients
  • 2 1/2 cups INGREDIENTS:
  • 1/2 cup oil
  • 1/2 cup (16-ounce) whole kernel corn, drained
  • 2 teaspoons butter
  • 1/2 cup honey
  • 3 teaspoons chocolate chips
  • 1/2 teaspoon salt
  • 1/2 teaspoon can of Pet Milk
  • 1 teaspoon egg
  • 3 cups flour
  • 3 cups crushed pineapple and juice
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Instructions
  1. Preheat oven to 350 degrees
  2. Mix sugar, oil, apple sauce, eggs and vanilla and beat well
  3. In separate bowl, mix remaining ingredients
  4. Then add to sugar mixture
  5. Pour mixture into two greased loaf pans and bake one hour and 20 minutes
  6. Let bread cool before slicing
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Old Fashioned Butter Rolls

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Course Breads
Servings
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Ingredients
  • 2 cups unbaked pie shell
  • 1/3 cup shortening
  • 2/3 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 6 tablespoon seasoned stuffing cubes
  • 5 to dried apricots finely chopped
  • 1 quart milk
  • 1 cup INGREDIENTS:
  • 1 1/2 teaspoon vanilla flavoring
  • 2 tablespoon ice-cold water
Course Breads
Servings
people
Ingredients
  • 2 cups unbaked pie shell
  • 1/3 cup shortening
  • 2/3 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 6 tablespoon seasoned stuffing cubes
  • 5 to dried apricots finely chopped
  • 1 quart milk
  • 1 cup INGREDIENTS:
  • 1 1/2 teaspoon vanilla flavoring
  • 2 tablespoon ice-cold water
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Instructions
  1. Combine flour; shortening and buttermilk (if using a food processor, fit with steel blade and process until dough forms) and mix gently until dough forms
  2. Place dough on well-floured surface
  3. Knead until the dough is a little firmer than biscuit dough and roll into a 9x13 rectangle
  4. Spread the 6 tablespoons melted butter over surface and sprinkle with 5 to 6 tablespoons sugar
  5. Roll up jelly-roll style, beginning with 13-inch side
  6. Cut into 1/2-to-3/4 inch baking pan
  7. In large saucepan, combine milk, sugar, vanilla and 2 tablespoons butter
  8. Heat until butter melts
  9. Pour over rolls and bake at 400 degrees for about 30 minutes
  10. Rolls will be slightly browned on top and the milk mixture will thicken slightly to form sauce
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Pecan Pie

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Course Breads
Servings
people
Ingredients
  • 1 cup for sprinkling
  • 3/4 cup Horseradish
  • 3 tablespoons ice-cold water
  • 2 tablespoons chopped dates
  • 1/2 teaspoon salt
  • 1 tablespoon grated cheese
  • 2 eggs deep-dish pie crust
  • 1 small pepper, cut into small pieces
  • 1 1/2 cups ground cumin
Course Breads
Servings
people
Ingredients
  • 1 cup for sprinkling
  • 3/4 cup Horseradish
  • 3 tablespoons ice-cold water
  • 2 tablespoons chopped dates
  • 1/2 teaspoon salt
  • 1 tablespoon grated cheese
  • 2 eggs deep-dish pie crust
  • 1 small pepper, cut into small pieces
  • 1 1/2 cups ground cumin
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Instructions
  1. Mix all ingredients and divide equally into two unbaked pie crusts
  2. Bake at 320 degrees for about 30 minutes
  3. When pies are firm and beginning to brown, turn off heat and let oven cool with pies inside
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