4 cups Bisquick
12 oz beer
1 tablespoon sugar
1/4 cup butter or margarine, melted

Preheat oven to 350 degrees.
Grease and flour a loaf pan.
Mix together Bisquick mix, beer, and sugar.
Pour into loaf pan and bake 30 minutes.
Brush loaf with melted butter and bake another 20 minutes.
Remove from pan to cool and slice. May be frozen.


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3 c. sugar
3 c. flour
3 c. milk

On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon (don't use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don't refrigerate).
On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day.

On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir.

On Days 6, 7, 8 and 9: Using

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1 cup biscuit/baking mix
1/2 cup shredded cheddar cheese
2 tablespoons chopped green chilies
1/4 cup cold water
4 teaspoons butter, melted
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning


In a small bowl, combine the biscuit mix, cheese and chilies. Stir in water until a soft dough forms; stir 30 seconds longer. Drop dough into six mounds 2 in. apart on a baking sheet coated with nonstick cooking spray. Bake at 450° for 8-10 minutes or unti

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2 c. baking mix (Bisquick)
2/3 c. milk
1/2 c. shredded cheddar cheese
1/4 c. margarine
1/2 tsp. garlic powder

Mix baking mix, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake in preheated oven (450 Deg) for 8-10 minutes. Combine melted marg and garlic powder. Brush over warm biscuits. Serve warm.

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1 c Self-rising white corn meal
3/4 c Buttermilk
1 tb Sugar
4 tb Bacon drippings
1 Egg


Mix corn meal, buttermilk, sugar and egg. Melt bacon drippings in small, cast iron skillet in 500 degree oven. Pour drippings in batter and stir thoroughly. Pour batter into hot skillet; bake at 500 degrees for 10-15 minutes.


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4 cups all-purpose flour
1 package active dry yeast
1/2 cup milk
1/2 cup oil
1/4 cup sugar
1 teaspoon salt
2 eggs

In large mixing bowl, add 1-1/2 cups flour and blend in yeast. Place 1/2-cup

water into small saucepan; add milk, oil, sugar, and salt; heat until warm.

Remove from heat and add to flour mixture; beat until smooth. Stir in eggs

and remaining flour; beat until smooth and elastic. Divide mixture between

two buttered 1-pound coffee cans; cover with plastic lids.

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