Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120° to 130°). Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2″ pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover, let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool.

BREAD:
1/2 C. oleo (margarine), softened
1 C. sugar
2 eggs
2 T. milk
1 tsp. vanilla
2 C. flour
1 tsp. soda
1/2 tsp. salt
2 C. chopped apples

TOPPING:
2 T. butter
3 T. sugar
3 T. flour
1 tsp. cinnamon

1. Preheat oven to 350 degrees. Grease loaf pan.
2. Cream oleo, sugar, and eggs. Mix in milk and vanilla.
3. In a separate bowl, combine flour, soda, and salt.
4. Gradually add flour mixture to egg mixture. Mix in apples.
5. Put bread dough in pan.
6. Mix topping ingredients and place on top of bread dough before baking.
7. Bake for 50-60 minutes or until toothpick tests clean.

This can be modified to be a little more healthy – at home I use half whole wheat flour and 2/3 to 3/4 cup sugar.

1/2 tsp, salt
2 C. flour
4 tsp. baking powder
1/2 tsp. cream of tartar
3 T. sugar
1/2 C. margarine
1 egg
2/3 C. milk

Sift together the first 5 ingredients. Cut in butter. Mix together egg and milk and add to dry ingredients. Knead. Roll out 3/4″. Cut biscuits. Bake at 400º for 15 minutes.

Mix together and put in greased loaf pan. Bake at 350º for 45 minutes. Remove and brush with 1/4 cup margarine and bake for 15 more minutes.

STIR TOGETHER:
1 to 2 sticks margarine or butter, melted
1/2 tsp. lemon juice
1 to 2 cans mushrooms
2 T. onion, finely chopped
1 T. dry mustard
1 to 2 T. poppy seeds
1 tsp. seasoning salt

Put a big piece of foil on a cookie sheet and place sliced bread on that. Stuff each slice with mushrooms and cheese. Spoon butter mixture into each slice. Pour remaining over top of entire loaf. Wrap foil over top of loaf. Bake at 350º for 30 to 40 minutes. Open foil for last 10 minutes.

2 c. milk
1 C. sugar
1 1/2 tsp. salt
1 C. mashed potatoes (fresh)
1/2 C. margarine
1/4 C. lukewarm water
2 pkgs. yeast
3 eggs, beaten
10 C. flour, or more

Scald the milk. Add sugar and salt. Remove from heat. Add potatoes and margarine. In a small bowl, mix lukewarm water and yeast. Make sure the water is just lukewarm when adding yeast. Add yeast mixture and eggs to milk mixture. Gradually add flour until dough is mixed. Place in large greased bowl. Let rise twice. Then ready to make any kind of rolls. Bake at 350º until light brown.

CINNAMON ROLLS: Divide dough; roll into a rectangle, spread melted margarine or butter on dough, sprinkle with brown sugar and cinnamon, roll and slice. Put in a greased 9×13″ pan.

Cream together butter, sugar and eggs. Mix sour cream and baking soda together in separate bowl; let stand until foamy. Add the rest of the ingredients to the above mixture and mix well. Place into 2 greased and floured 9×5″ bread pans and bake 50 minutes at 350º, or until toothpick inserted comes out clean.

1 3/4 C. flour
1/4 tsp. salt
1/3 C. shortening
1 large egg
2 tsp. baking powder
1/4 tsp. baking soda
2/3 C. sugar
1 C. cantaloupe pulp

Put cantaloupe in blender on grind. Don’t overdo. Mix dry ingredients and sift 3 times. Cream sugar and shortening until fluffy. Add egg. Add cantaloupe; mix. Add flour mixture, half at a time. Beat until smooth after each addition. Turn into well greased and floured 8×4″ bread pan. Bake at 350º for 50 minutes, or until it tests done. Cool. Can serve plain or with whipped cream

MUFFINS:
2 C. all-purpose flour
3/4 C. sugar
2 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 C. milk
2 T. instant coffee granules
1/2 C. butter or margarine, melted
1 egg, beaten
1 tsp. vanilla extract
3/4 C. miniature semi-sweet chocolate chips

In a food processor or blender, combine the spread ingredients; cover and process until well blended. Cover and refrigerate until serving. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake at 375º for 17 to 20 minutes, or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve with espresso spread.

Yield: About 14 muffins (1 cup spread).

Spread nuts in bottom of a greased 9×13″ pan. Arrange rolls, sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until sugar dissolves and mixture bubbles. Pour over rolls. Cover tightly with foil and let stand in warm area overnight. Next morning, bake at 350° for 30 minutes. Let stand a few minutes and then invert carefully onto serving dish.