Cut rolls into 1/2 inch cubes. Place cubes in a sprayed 8-inch square baking pan.

In a bowl, combine eggs, milk, sugar, almond extract and 1 cup peach pie filling. Mix well. Pour over roll cubes. Press down with a spoon to make sure all of the roll cubes are covered with egg mixture; let soak for 30 minutes. Bake at 350°F 30-40 minutes.

Heat remaining pie filling and serve over warm pudding.

In a large bowl, beat eggs; add milk, sugar and cinnamon. Dip bread in egg mixture until both sides are coated. Coat both sides with coconut. Place on greased baking sheets.

Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup. Yield: 7 servings.

Put shortening in cast iron skillet in 400 degree oven. Mix dry ingredients and honey. Mix in buttermilk and egg. Pour heated shortening into the batter and stir.

Pour batter into heated pan and bake in 400 degree oven for 25 to 35 minutes.

Heat oven to 350 degrees. Prepare two loaf pans by spraying them with non-stick cooking spray.

In a large mixing bowl, combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed bananas, margaine or butter, and milk. Beat with an electric mixer on low setting until blended, then beat on high for 2 minutes. Add eggs and remaining 1 cup of flour, and beat until well blended. Stir in the walnuts.

Pour equal amounts of batter into the two loaf pans. Bake at 350 degrees for 50 to 60 minutes or until a wooden pick inserted near the center of the loaf comes out clean. Cool for 10 minutes. Remove from pans and cool on wire racks.

To make these up to one month ahead, simply bake the loaves and cool completely. Place each loaf in a freezer bag and freeze up to one month. Thaw for 1 hour at room temperature before slicing.

Mix flour, cornmeal, salt and water until smooth. Cover and refrigerate at least 1 hour but no longer than 12 hours.

Heat oven to 350ºF. Spray outside of bowl with cooking spray; place upside down in 15x10x1-inch pan.

Shape dough into 2 balls. Roll each ball on lightly floured surface with rolling pin until 1/8 inch thick. Sprinkle with sesame seed; gently roll seed into dough. Shape 1 dough, seed side down, over bowl, pleating if necessary. Place remaining dough for cracker bread, seed side up, on cookie sheet lined with cooking parchment paper.

Bake basket 8 to 12 minutes or until golden brown; remove from oven.

Set oven control to broil. Broil dough for cracker bread with top 6 to 8 inches from heat 3 to 5 minutes; turn over and broil 3 to 5 minutes longer or until light brown. Cool completely, about 30 minutes.

Remove basket from bowl. Break cracker bread into pieces. Fill basket with cracker bread and fruit and cheese, if desired.

Heat oven to 450 degrees. Mix together baking mix, milk and cheese, forming a soft dough; beat vigorously, about 30 strokes.

Drop about 10 to 12 spoonfuls of dough onto ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown. Mix margarine and garlic powder, and brush onto warm biscuits while still on cookie sheet. Serve warm.

Bring Sourdough Starter to room temperature. In a large mixing bowl, combine 2 1/2 cups of the flour and yeast; set aside. In a saucepan, heat and stir water, sugar, margarine or butter, and salt just till warm (120 to 130 degrees) and margarine almost melts. Add to flour mixture. Add Sourdough Starter. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place dough in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place till double (45 to 60 minutes).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease a large baking sheet. Sprinkle with cornmeal. Shape each half of dough into a ball. Place on prepared baking sheet. Flatten slightly to 6 inches in diameter. With a sharp knife, make crisscross slashes about 1/4 inch deep across the tops of the loaves. Cover and let rise in a warm place till nearly double (about 30 minutes).

Bake in a 375 degree oven for 30-35 minutes or till bread tests done (if necessary, cover loosely with foil the last 15 minutes of baking to prevent over-browning). Cool on a wire rack. Makes 2 loaves.

Sour Dough Starter
1 pkg. active dry yeast
2 1/2 cups warm water (105 to 115 degrees)
2 cups all-purpose flour
1 tablespoon sugar or honey

In a large mixing bowl, dissolve yeast in 1/2 cup of the warm water. Stir in the remaining water, flour, and sugar or honey. Stir till smooth. Cover the bowl with 100% cotton cheesecloth. Let stand at room temperature (75 to 85 degrees) for 5-10 days or till the mixture has a sour fermented aroma, stirring 2 or 3 time each day. (Fermentation time depends upon the room temperature: a warmer room hastens fermentation.)

When fermented, transfer Sourdough Starter to a 1-quart jar. Cover with the cheesecloth and refrigerate. Do not cover jar with a tight-fitting lid. If starter isn’t used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days till used.

To use starter, bring desired amount to room temperature. For every 1 cup used, stir 3/4 cup all-purpose flour, 3/4 cup water, and 1 teaspoon sugar or honey into the remaining amount. Cover and let stand at room temperature at least 1 day or till bubbly. Then refrigerate for later use. Makes about 2 cups.

Preheat the oven to 350 degrees F (175 degrees C). Grease a cast iron skillet.

In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are moistened. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan.

Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

The night before: Spray Bundt pan or tube pan with non-stick cooking spray. Arrange frozen rolls in pan. Sprinkle dry pudding mix evenly over rolls.

In small saucepan, melt butter, add brown sugar and cinnamon. Cook until bubbly. Stir in pecans and pour evenly over rolls. Cover tightly with foil and leave on counter overnight.

In the morning: Uncover and bake in 350 degree oven for 30 minutes. Let stand 5 minutes. Carefully turn out on serving plate, pull apart, eat and enjoy.

Please note: If you have unbroken pecans, lay some (upside down) in the pan before adding the rolls. This will make your bread ring look very nice when inverted.

Preheat oven to 350 degrees F. Grease a 9×5 loaf pan.

In medium mixing bowl, combine flour, baking powder, baking soda and salt. Stir in orange zest, cranberries, and pecans. Set aside.

In large mixing bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.

Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.