1 quart buttermilk
2 pkg. dry yeast
¼ cup warm water
2 Tbsp. sugar
2 beaten eggs
1½ tsp. salt
3 tsp. baking powder
½ tsp. soda
8 cups flour
2 Tbsp. oil

Dissolve yeast in warm water.  Combine all ingredients with ½ cup flour and beat until smooth.  Add rest of flour and mix well.  Let rise until double – punch down and refrigerate overnight (DON’T LEAVE OUT THIS STEP).  Just before frying – roll into ½ inch thick and cut into pieces about 2 by 2.  Fry at 375° in oil about 1 inch deep.  Makes 7 dozen.

9 cups all purpose flour
1/3 cup baking powder
1 tsp. salt
2 tsp. cream of tarter
¼ cup sugar
2 cups shortening

Place flour in a large bowl; stir in baking powder, salt, cream of tarter and sugar.  Cut in shortening until evenly distributed in dry ingredients.  Store in airtight plastic container.  This will keep for 6 months at room temperature.

6 cups all bran cereal
1 lb. chopped dates
2 cups boiling water
1 quart buttermilk
1 cup butter or margarine
5 cups flour
1 tsp. salt
2 cups sugar
5 tsp. soda
5 eggs

Pour boiling water over bran cereal and dates.  Cream butter, sugar and eggs.  Sift dry ingredients.  Add alternately to batter with buttermilk.  Stir in bran and date mix.  Bake in greased muffin tins at 400° for 15 minutes.  This can be kept in refrigerator up to six weeks.

1 egg
1 c. milk
3 Tbsp. vegetable oil
2 c. sifted flour
2 tsp. sugar
3 tsp. baking powder
1 carton frozen strawberries
8 oz. pkg. cream cheese

Combine all dry ingredients.  Combine wet ingredients, then mix with the dry ingredients.  Mix until lumpy.  Combine strawberries and cream cheese and set aside.  Grease muffin pan.  Fill 1/3 full of batter.  Add 2½ teaspoons of strawberry and cream cheese mixture; fill muffin pan 2/3 full and bake at 400° for 20 to 25 minutes.  Makes 12 to 15 muffins.

2 c. flour
¼ c. sugar
1 Tbsp. baking powder
½ tsp. salt
1 c. milk
1 egg, beaten
1/3 c. vegetable oil
¾ c. mashed bananas
½ c. chopped nuts

Sift together four, sugar, baking powder and salt.  Mix milk, egg, oil, bananas and nuts.  Pour liquid ingredients over dry ingredients.  Mix batter just enough to moisten.  Spoon batter into greased muffin tins.  Cook at 400° for 15 minutes or until toothpick comes out clean.

¼ c. butter or margarine
1 c. sugar
2 eggs
½ tsp. salt
1 tsp. vanilla
2 c. flour
¼ tsp. soda
½ tsp. baking powder
1/3 c. milk
3 bananas, mashed
½ c. chopped nuts

Cream butter and sugar.  Beat in eggs, salt and vanilla.  Add soda, baking powder and flour sifted together.  Add bananas, milk and nuts.  Pour into greased and floured loaf pan.  Bake at 350° for 1 hour.

1/3 c. shortening
½ c. sugar
2 eggs
1¾ flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ c. walnuts
1 c. banana (2 whole, ripe)

Cream well the shortening, sugar and eggs.  In separate bowl, mix flour, baking powder, baking soda and salt.  Mix the 2 and add nuts and bananas.  Put in greased loaf pan.  Bake at 350° for 45 to 50 minutes.

1 pkg. yeast
2 Tbsp. sugar
1 c. water
2 Tbsp. vegetable oil
2 c. flour
1 tsp. salt

Mix ingredients; roll out and cut.  Let rise for 30 minutes.  Bake at 400° for 20 minutes.

3 c. flour
1 tsp. soda
1 tsp. salt
1 Tbsp. cinnamon
2 c. sugar
4 eggs, beaten
1¼ c. vegetable oil
1 c. sliced strawberries
1¼ c. chopped pecans

Combine dry ingredients.  Add eggs, oil, strawberries and nuts; stir until moistened.  Spoon batter in 2 well greased and floured loaf pans.  Bake at 350° for 60 to 70 minutes.

1 c. cranberries
½ c. nuts
2 c. flour
1 c. sugar
1 ½ tsp. baking powder
1 tsp. salt
½ tsp. soda
2 Tbsp. shortening
¾ c. orange juice
1 egg

Combine flour, sugar, baking powder, salt and soda, cut in shortening.  Add egg, orange juice, nuts and cranberries.  Bake in a greased and floured loaf pan at 350° for 60 minutes.