ANGEL BISCUITS

Debbie Dobyns

5 cups flour               3/4 cup oleo

1 tsp. baking soda         2 cups buttermilk

2 pkgs. dry yeast in

1/2 cup warm water       2 tsp. salt

      3 tsp. baking powder       3 tsp. sugar

 

Sift dry ingredients together, cut in oleo. Add yeast mixture and buttermilk.  Mix thoroughly. Keep in refrigerator. Will keep up to 10 days.

 

Rollout on floured board and cut with floured cutter. Bake at 400 degrees for 12 to 15 mins.

 

BANANA NUT BREAD

Joyce Waters

1/3 cup shortening                 1/2 tsp. salt

      1/2 cup sugar                      1/4 tsp. baking soda

      2   eggs                           1 cup mashed, ripe bananas

1 3/4 cups sifted flour            2 tsp. baking powder

1 small pkg. English walnuts, chopped

 

Cream shortening and sugar. Add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternating with banana, beating well after each addition. Stir in walnuts. Pour into well greased 8x4x3 inch loaf pan. Bake at 350 degrees about one hour or until done. Remove, cool and wrap.

 

MONKEY BREAD

Debbie Dobyns

 

2 (8 oz.) pkgs. canned biscuits

1 stick margarine

Parmesan cheese

      2 tsp. dried parsley

      1 Tbsp. minced garlic

 

Preheat oven to 400 degrees. Melt margarine and add parsley and garlic. Butter a bundt pan. Dip rolls in melted margarine and arrange in pan. Sprinkle cheese between layers. Bake for about 20 mins. or until brown.

 

Note: . One may substitute cinnamon (2 Tbsp.) and brown sugar (sprinkle between layers) to make cinnamon bread.

 

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