GINGERBREAD CRUMB CAKE

2 cups flour

1 1/3 cups sugar

1 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. salt

1/4 tsp. ground cloves

1/2 cup margarine or butter, cut into pieces

1 tsp. baking soda

1 tsp. baking powder

1 cup buttermilk

2-4 Tbsp. molasses

2 eggs

1 Tbsp. water

Preheat oven to 350°.

Lightly spoon flour into dry measuring cup and level with a knife.  In a bowl, combine flour, sugar, ginger, cinnamon, nutmeg, salt, and cloves and cut in margarine with a pastry blender until mixture resembles coarse meal.  Reserve 1 cup flour mixture; set aside.

Combine the remaining flour mixture, baking soda, and baking powder.  Add the buttermilk, molasses, and eggs to flour mixture.

Beat at medium speed until blended.  Spoon into a greased 9 x 13-inch pan.  Combine reserved 1 cup flour mixture and water; stir with a fork.  Sprinkle over batter.

Bake at 350° for 30 minutes.  Cool on a wire rack.

PUMPKIN RIBBON CAKE

Cake:

2 1/2 cups all-purpose flour

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1 tsp. baking soda

1/2 tsp. salt

1 1/2 cups sugar

3/4 cup butter or margarine, softened

3 eggs

3/4 cup solid pack pumpkin

1/2 cup milk

1 tsp. vanilla

Filling:

1 (8 oz.) pkg. cream cheese, softened

1/4 cup sugar

Topping:

Powdered sugar

Frozen Whipped Topping, thawed (optional)

For cake, combine flour, baking powder, spices, baking soda and salt in small bowl; mix well and set aside.  In a medium bowl, beat sugar and butter until light and fluffy.  Add eggs, pumpkin, milk and vanilla; beat well.  Slowly add flour mixture to pumpkin mixture; mix well.  Set aside.

For filling, whisk cream cheese and sugar until well blended and smooth.  Spread 2 1/2 to 2 3/4 cups of the cake batter evenly over bottom of a greased 9 x 13 baking dish.  Spoon cream cheese mixture evenly over cake batter; carefully spread over batter.  Spoon remaining cake batter over cream cheese mixture, spreading evenly.

Bake at 350º for 45-50 minutes or until cake tester inserted in center comes out clean.  Cool completely.

Before serving, sprinkle cake with powdered sugar.  Cut into wedges.  Serve with whipped topping, if desired.

BUTTERMILK COFFEE CAKE

2 1/2 cups all-purpose flour

1 1/2 cups packed brown sugar

1/2 tsp. salt

2/3 cup butter, margarine, or shortening

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

2 beaten eggs

1 1/3 cups buttermilk or sour milk

1/2 cup chopped nuts

Grease bottom and 1/2 inch up sides of a 9 x 13 baking pan; set aside.  Combine flour, brown sugar, and salt.  Cut in butter till mixture resembles coarse crumbs; set aside 1/2 cup.  Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.

Combine eggs and buttermilk.  Add egg mixture all at once to dry mixture; mix well.  Spoon batter into prepared pan.  Stir together reserved crumb mixture and nuts.  Sprinkle atop batter.

Bake at 350º for 35 to 40 minutes or till a wooden toothpick comes out clean.

CINNAMON ROLLS

BREAD MACHINE

DOUGH                                  FILLING

6 1/2 oz. milk (80-90ºF)          1/3 cup butter (softened)

1 large egg                              1/3 cup sugar

3 cups bread flour                   2 tsp. ground cinnamon

3 Tbsp. sugar                         1/2 tsp. ground nutmeg

1/2 tsp. salt                             1/2 cup chopped nuts

4 Tbsp. butter or margarine                           

2 tsp. active dry yeast or 1 1/2 fast rise yeast

Add warm milk and egg to pan. Add bread flour, sugar, and salt to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine for DOUGH setting.

When done, remove dough and place on flour surface. Knead dough about 1 minute, then let rest 15 minutes.

Roll dough into a rectangle, about 15 x 10 inches. Spread 1/3 cup softened butter over dough to within 1 inch of edges. Then sprinkle 1/3 cup sugar, the cinnamon, nutmeg and chopped nuts evenly over dough.

Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife or 8-inch long piece of thread or dental floss, cut roll into 1-inch pieces.

Place rolls into a greased 13 x 9-inch baking pan. Cover and let rise in warm, draft-free place until double in size, about 30-45 minutes.

Bake in preheated 375º oven for 20-25 minutes or until golden brown. Cool in pan on rack for 10-15 minutes, then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 Tbsp milk and 1/2 tsp vanilla. Blend until smooth. Cut apart and remove from pan.

*Can be made the night before, refrigerated and then baked in the morning if desired. Just let the rolls sit at room temperature at least 60 minutes before baking.

HOMEMADE BISQUICK MIX BISCUITS

2 1/4 cups Bisquick Mix

2/3 cup milk

Heat oven to 450º.  Stir ingredients until soft dough forms.  Turn onto surface dusted with Bisquick mix.  Knead 10 times.

Roll dough 1/2 inch thick.  Cut with 2 1/2 inch cutter. Place on ungreased cookie sheet. 

Bake 8 to 10 minutes or until golden brown.

Makes 9 biscuits.

Variations:

Cheese Biscuits:  Grate 1/2 cup sharp cheddar cheese or American cheese into mix, then add the milk.  Serve with soups or salads.

Bacon Biscuits:  Crumble 4-5 strips of very crisp bacon into mix then add milk.  Serve with scrambled eggs.

Herb Biscuits:  Add 1/4 tsp. nutmeg, 1/2 tsp crumbled sage, and 1 tsp. caraway seed to mix then add milk.  Serve with roast.

Orange Biscuits:  Grate 1 tsp. of orange rind into mix.  Add 1/4 cup of orange juice and 1/2 cup of milk.

LEMON BLUEBERRY CRUMB BAR

Base

3 cups all-purpose flour

2 cups rolled oats

1 2/3 cups packed brown sugar

1 1/2 tsp. baking powder

1 1/4 tsp. ground nutmeg

1/2 tsp. salt

1 tsp. grated lemon zest

1 1/4 cups butter or margarine, softened

1 egg, beaten

Topping

1 egg

1 can (14 oz.) sweetened condensed milk

2 tsp. grated lemon zest

1/2 cup lemon juice

2 Tbsp. all-purpose flour

3 cups blueberries, thaw if frozen

Grease 9 x 13 baking dish.  Preheat oven to 375º.

1. Base:  In a bowl mix together flour, oats, brown sugar, baking powder, nutmeg, salt and lemon zest.  Using a pastry blender, cut butter in until mixture resembles coarse crumbs.  Set 2 cups aside.  Add egg to remaining mixture and mix until just combined.  Spread evenly in prepared dish.  Bake in preheated oven for 10 minutes.

2. Topping:  In another bowl, beat egg, condensed milk and lemon juice until smooth and blended.  Blend in flour and lemon zest.  Stir in blueberries.  Spread evenly over base.  Bake 40 to 45 minutes longer or until lightly browned.  Place dish on a rack to cool completely, then cut into bars.