Instruction:
Stir together 1 1/2 c. flour and yeast. Heat milk, water, oil & sugar over low heat only until warm, stirring to blend. Add liquid ingredients to flour/yeast mixture and beat until smooth about 2 minutes on med. speed of electric mixer or 300 strokes by hand. Blend in eggs and cheese (if used), stir in more flour to make a stiff batter. Beat until batter is smooth and elastic (about 1 minute on mixer or 150 strokes by hand). Divide into 2 well greased 1 # coffee cans. Cover with plastic lids & let rise in warm place until light and bubbly about 1 hour. Batter when risen should be 1/2″ to 1″ below plastic lids. Remove lids and bake in moderate oven 375 for 30 – 35 minutes or until done. Cool in cans for 15 minutes before removing.

Mom Carver

Instruction:
1. Stir cornmeal into salted water
2. Mix well. Bring to boil stirring constantly. Lower heat and cook 5 minutes
3. Add shortening and mollasses. Cool to lukewarm.
4. Add yeast dissolved in 1/2 cup water
5 Add enough flour to make a stiff dough
6. Place in greased bowl until doubled
7 Bake at 400 degrees for 1 hour
Butter when removed from oven and cover with a cloth

Pearl

Instructions:
In large bowl soften cream cheese. Add sugar and vanilla. Open 1 tube of crescents and unroll (do not tear apart) Put them in the bottom of a 9×13 pan. Spread cream cheese mixture over crescents. Put the other roll of crescents on top of cream cheese. Melt butter and pour over crescents. Sprinkle sugar and cinnamon mixture on top and bake at 350 degrees for 30 minutes.

Karen

Instructions:
Preheat oven to 350 degrees. Cut biscuit dough into quarters with scissors. Mix sugar and cinnamon in medium bowl. Roll dough quarters in cinnamon sugar. Place half of biscuits into greased 12-cup fluted tube pan. Drizzle with 1/4 cup of the melted butter. Top with remaining
biscuit quarters and melted butter. Top unbaked loaf with remaining cinnamon sugar mixture in bowl. Bake 40 – 45 minutes or until golden.

Meanwhile prepare glaze (below). Let loaf stand 5 min., invert onto plate.

Glaze:
Beat 4 oz. (half of 8 oz pkg) Philadelphia Cream Cheese, softened, and 1/2 cup powdered sugar in bowl with electric mixer until well blended. Add 1 to 2 Tbsp. milk, beating until desired consistency is reached. Spoon over warm loaf.

Makes 12 servings.

Karen

Instructions:
Sift flour and baking powder. Add rolled oats and combine in a mixing bowl. Make a well in the center of the dried mixture and add the milk. Combine egg and oil and pour into well and mix together.

When mixture starts to pull together add cheese a little at a time until all used up.

Half fill muffin cups and bake at 350 degrees for 30 minutes or until golden brown.

Makes 12 muffins

Karen

Buns:
1 tablespoon sugar
1/2 teaspoon cinnamon
1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Biscuits

Heat oven to 375°F. Grease 12 muffin cups. In small bowl, combine all topping ingredients; mix well. Spoon scant tablespoon topping into each greased muffin cup. In plastic bag, combine sugar and cinnamon; mix well. Separate dough into 10 biscuits. Cut each biscuit into 6 pieces. Shake pieces in sugar mixture. Place 5 pieces of dough in each muffin cup. Place pan on foil or cookie sheet during baking to guard against spills. Bake at 375°F. for 15 to 20 minutes or until golden brown. Cool 1 minute. Invert onto waxed paper. Serve warm.

Makes 12 rolls

Karen

Instruction:
In a large mixing bowl, stir together the yeast, warm water and pinch of sugar. Allow to stand a couple of minutes to allow yeast to swell or dissolve.

Stir in remaining sugar, milk, vanilla, eggs, oil, salt and most of flour to make soft dough. Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough. Place in a greased bowl.

Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point). Let rise in a covered, lightly greased bowl, about 30-40 minutes. Gently deflate dough, (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding).

Pinch off a golf ball sized piece of dough. Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining
dough.

Heat about 4 inches of oil in fryer (a wok works best but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385 F. Test by tossing in a tiny bit of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be.

Stretch the ovals into a tail – thinning them out and enlarging them as you do. Add the beaver tails to the hot oil, about 1-2 at a time.

Turn once to fry until the undersides are deep brown. Lift beaver tails out with tongs and drain on paper towels.

Fill a large bowl with a few cups of white sugar . Toss beaver tails in sugar (with a little cinnamon if you wish) and shake off excess.

Variations: You can also top off Beaver Tails with whatever preserves, pie fillings or even just powdered sugar.

Walker