• 1 pkg. yeast
• 1 tsp. sugar
• 1/2 c. warm water
• 1 c. Tenderflake lard, melted
• 3 c. water

• 1 c. sugar
• 2 eggs
• 1/4 tsp. salt
• 4 - 5 c. flour

Mix first 3 ingredients together and let stand for 10 minutes. Combine remaining ingredients and add to yeast mixture. Let rise for 2 hours; punch down. Let rise again for 1 hour; knead down. Let rise for 1/2 hour then form into buns. Let rise until double in bulk.

Bake at 350F for about 18 minutes.

• 2 c. flour
• 2 tsp baking powder
• 1 1/2 tsp. cinnamon
• 2 c. sour milk or buttermilk
• 2 eggs
• 1 c. sugar
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1/4 c. oil
• 2 tsp. vanilla

Topping:

• 2 tbsp. sugar
• 2 tsp. margarine
• 2 tsp. cinnamon

Measure all ingredients in order given, into a large bowl. Beat for 3 minutes. Pour into a greased 9x5x3 inch loaf pan; smooth top. Sprinkle with topping.

Topping: Combine all ingredients; mix until crumbly. Sprinkle over batter. Using a knife, cut in a light, swirling motion to give a marbled effect. Back at 350F for about 50 minutes.

• 1 pkg. active dry yeast
• 1/2 c. warm water
• 1 c. mashed bananas (2 large)
• 1/4 c. sugar
• 1 tsp. salt

• 1 egg
• 1/4 c. shortening
• 3 1/2 c. flour
• 1/4 c. sugar
• 2 tsp. cinnamon
• Margarine or butter, softened

Dissolve yeast in warm water. Stir in bananas, 1/4 c. sugar, salt, egg, shortening and 1 3/4 c. flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic. Place in greased bowl; turn greased side up. Cover; let rise until double in size.

Grease loaf pan generously. Punch down dough. Roll into a rectangle. Mix 1/4 c. sugar and cinnamon and sprinkle over dough. Roll up tightly, beginning at narrow side. Pinch edge of dough into roll to seal. Place seam down in pan. Cover and let rise.

Heat oven to 375F. Bake until golden brown (about 35 minutes). Remove from pan and brush with margarine or butter. Cool.

• 2 c. sifted all-purpose flour
• 1/2 tsp. each salt, baking soda
• 1 1/2 tsp. baking powder
• 1 large navel orange
• boiling water

• 2 tbsp. vegetable shortening
• 2 eggs
• 1 c. sugar
• 1 c. fresh or thawed frozen cranberries (coarsely chopped)
• 1 c. chopped walnuts or almonds

Preheat over to 325F (160C). Grease a 9x5x3 inch loaf pan (1L). Sift together flour, baking powder, soda and salt. Grate the rind from the orange. Measure and reserve 1 tbsp. (15mL).

Squeeze juice into 2-cup (500mL) measure. Add boiling water to make 3/4 c. (175mL) liquid. Stir in reserved orange rind and shortening until shortening is melted. Beat the eggs and sugar in a large bowl until thick and light. Stir in the dry ingredients alternately with the orange mixture, blending well. Stir in the chopped cranberries and nuts. Spoon into prepared pan.

Bake in slow oven for 1 hour until firm to the fingertips. Cool in pan 10 minutes before turning out. Cool, then wrap in foil. Should be stored several days before cutting.

• 1/3 c. Tenderflake lard, cubed
• 1 tbsp lemon juice
• milk
• 2 c. all-purpose flour

• 2 c. shredded Monterey Jack cheese
• 1 tbsp. baking powder
• 1 tbsp. minced jalapeno pepper
• 1/2 tsp. each baking soda and salt

Place lemon juice in a measuring cup; add milk to make 3/4 c. (175mL). In food processor, process dry ingredients, cheese and jalapeno. Add lard; process until mixture resembles course crumbs. Transfer to large bowl. With fork, stir in milk mixture until well combined.

Turn out dough onto floured surface; knead 10 times. Pat out dough to 3/4 inch circle (2cm) thick. With 2 1/2 inch (6cm) cutter, cut out 12 rounds. Place biscuits with sides touching on a 13 x 9 inch (3.5L) oblong pan (pan will not be full).

Bake at 450F (230C) for 18 minutes, until well risen.

These are a favourite around this house.

Two Hour Buns:

• 3 c. of water
• 8 tbsp. sugar

• 6 tbsp. oil
• 1 tsp. salt
• 2 tbsp. Fermipan instant yeast
• 2 eggs
• 7-8 c. flour (enough to make a workable dough)

Mix yeast and 4 c. flour. In a separate bowl, whip eggs, sugar, oil and water. Add flour-yeast mixture. Blend well; add remaining flour and salt. Let rise for 15 minutes. Punch down. Do not knead. Let rise again for 15 minutes. Punch down and and let rise on the kitchen counter or in a warm place for 1/2 hour.

Sauerkraut & Bacon filling:

• 1 c. finely chopped onion
• 2 c. bacon cut up into small pieces

Put the onion and bacon into a frying pan and fry for about 5 minutes. Do not brown. Add 1 28-oz. can of sauerkraut, well drained, and continue to fry for a few minutes. Let cool.

When the dough is ready to use, roll to 1/4 inch thickness, a portion at a time. Cut in 4-inch squares and place 1 heaping tbsp. sauerkraut mixture onto the centre of each square. Bring the sides of each square up and pinch together well, making into an oblong bun. Place buns on a greased pan and let rise for about 30 minutes.

Bake at 375F for 20 minutes or until golden brown. Remove and brush the tops with butter. Best eaten warm.

• 1 medium sized head of cabbage, shredded
• 1 onion cut fine
• 1 lb. hamburger
• salt and pepper to taste
• 1/4 c. lard

Melt lard in a sauce pan and add about 1 c. water. Add cabbage, meat, onion, salt and pepper and let simmer until nearly done. Drain all water and fat; cool.

Follow the same procedure as above, but cut five 5-inch squares rather than 4-inch squares. Place the cabbage mixture onto the centre of each square and bring the sides up. Pinch together. Place close together in a greased pan and bake in a pre-heated 350F oven for about 30 minutes.

Remove and brush the tops with butter. Best eaten warm.

Yield: 4 to 6 dozen buns.

• 3 eggs
• 1 c. vegetable oil
• 1 c. white sugar
• 1 c. brown sugar
• 2 c. grated zucchini
• 3 tsp. vanilla

• 1/4 c. chopped nuts & raisins (I use walnuts)
• 3 c. flour
• 1 tsp. each salt, baking soda
• 2 tsp. cinnamon
• 1/4 tsp. baking powder

Beat eggs until light and foamy. Add sugar, oil and vanilla. Mix lightly. Sift dry ingredients together. Blend the two mixtures together. Add nuts and raisins. Mix well.

Bake at 350F for about 1 hour or until loaf tests done when checked with a toothpick inserted into the centre.

Yield: 2 loaves

This recipe comes from my adopted sis, Nan.

• 1/2 cup liquid shortening ( I use canola oil)
• 1 cup white sugar
• 2 eggs

• grated rind of 1 lemon
• 1 1/2 cups flour (I use equal parts all purpose and whole wheat)
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/2 cup of milk

Preheat oven to 350 F.

Pour oil in bowl, beat in sugar and add eggs. Beat well then stir in rind. In separate bowl, mix flour, salt and baking
powder together. Mix dry ingredients alternately with milk in to sugar mixture. Mix well. Pour into loaf pan. Bake 1 hour.

While loaf is baking, prepare glaze. Use the juice of 1/2 the lemon and 1/4 cup of sugar. Mix together, and when loaf
comes out of the oven, spread over the top immediately. Let cool 10 minutes, and remove from pan. Cool completely
before slicing.

Another recipe from Nan, and it is a favourite of hers. :-) This recipe is doubled.

• 2/3 cup canola or vegetable oil
• 2 2/3 cups white sugar
• 4 eggs
• 16 oz. can pumpkin
• 2/3 cup water

• 3 1/3 cups flour
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1/2 tsp baking powder
• 1 heaping tsp. cinnamon
• 1 tsp. ground cloves
• 1 tsp. ground nutmeg
• 2/3 cups raisins

Heat oven to 350 F. Grease 2 loaf pans. Mix oil and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon, nutmeg and cloves. Stir in raisins. Mix well. Pour in to prepared pans.

Bake 45 to 55 minutes. Cool 15 minutes, remove from pan, and allow to cool completely before slicing.