Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water and add with buttermilk to dry mixture. Mix well. Turn out on lightly floured board. Add additional flour if needed. Roll out and cut biscuits. Bake for 16 minutes at 400°. Dough can be kept up to a week in refrigerator in a tightly covered container. Allow to rise about 30 minutes before baking after refrigeration.

Cut apricots and cover with boiling water; let stand 30 minutes. Beat eggs, sugar and butter until light. Combine orange juice and water, mixing well. Sift dry ingredients and add to creamed mixture alternately with juice and fruit. Add pecans. Mix well. Pour into two well-greased loaf pans. Bake at 350° for 55 minutes.

Heat oven to 350° . Grease and flour a 9 x 5 x 3 loaf pan or two 8½ x5½ x 2½ loaf pans. Measure all ingredients into a large mixing bowl. Beat on medium speed ½ minute. Pour into pans. Bake 55 to 65 minutes or until done. Remove from pans and cool thoroughly before slicing.

Inside rolls:

Softened oleo or butter, pecans, sugar, cinnamon

Dissolve yeast in warm water. Add oleo or butter to milk; cook until oleo is melted. Cool and add to the yeast. Add sugar, salt, and eggs and mix well. Add flour and knead. Place dough in greased bowl and let rise until doubled in size. Punch down and roll out ½ inch this,. Spread softened butter or oleo (I use oleo), pecans, sugar and cinnamon. Roll up and cut in 3/4 inch slices. Place in pan and let rise until it is nearly doubled in size. Bake at 325° for 20 minutes or until done. (Optional: ice with favorite powdered sugar frosting recipe.)

Soften yeast in warm water. Heat cottage cheese to lukewarm, add in oleo. Combine in mixing bowl: cottage cheese, oleo, sugar, onion, dill seed, salt, soda, eggs, and yeast. Mix well. Add flour to form stiff dough, beating after each addition. Cover and let rise to double in warm place (85 to 90° ). Takes 50 to 60 minutes. Stir dough down and turn into well-greased 8 inch round casserole. For a less porous bread, you can knead this slightly on a floured board before turning it into casserole dish. Let rise in a warm place until light, 30 to 40 minutes. Bake at 350° for 40 to 50 minutes until golden brown. Brush with softened butter. Sprinkle with salt if desired.

Preheat oven to 350° . Sift dry ingredients; set aside. Cream shortening; add sugar and blend. Beat until light and fluffy. Add flour mixture alternately with buttermilk. Mix well after each addition. Add vanilla. Mix until well blended.

Combine 2 tablespoons sugar and 1 tablespoon cinnamon. Spoon half of batter into 9 x 5 x 3 loaf pan. Sprinkle ¾ cinnamon sugar on batter. Cover with remaining batter; top with remaining mixture. Bake 50 - 60 minutes. Cool completely before slicing. Wrap in plastic wrap until ready.

Sift above ingredients. Mix in separate bowl:

Mix well with sifted dry ingredients. Pour into greased and floured 9 x 13 pan. Bake at 350 for 30-40 minutes. Top with "Hardsauce," if desired.

Mix well and spoon over hot gingerbread.

Blend all ingredients except cheese. Spread on bread. Sprinkle cheese and more parsley on bead. Make boat of foil and put bread in it. Bake at 400° for 10 minutes. Slice and serve hot.

Add:
1 1/4 sticks margarine
1 egg
2 c. warm water (120º - 130º)

Mix and fill muffin tins half full and bake. (This may be refrigerated for a couple of days and still make good rolls.)

Mix all ingredients and drop by spoonfuls into deep fat fryer..

Mix raisins with flour, sugar, baking powder, cinnamon, salt, and baking soda. Combine egg, milk, banana, margarine and mix well. Add to dry ingredients. Stir until flour is moistened. Fill muffin pan 2/3 full. Bake at 400º for 20 - 25 minutes.