• Mix together the oil, sugar or honey, and eggs.
• Add the oats, baking powder, salt, and milk; mix well.
• Pour batter into a lightly buttered 13 × 9-inch baking pan and bake in a preheated 350° oven for 30 minutes.
• Place warm baked oatmeal in a bowl and top with warm milk, cinnamon, and brown sugar.
• Baked oatmeal is especially favored by children.

• Grease a 9- or 10-inch pie plate.
• Preheat oven to 350°.
• In a large mixing bowl, combine the flour, brown sugar, baking powder, and cinnamon.
• Stir with a large wooden spoon until well mixed.
• Cut in the butter, using a pastry cutter or two forks, until the mixture resembles coarse crumbs.
• Stir in the raisins and walnuts.
• In a small bowl, beat the egg with a fork and then add the vanilla and milk and stir until well combined.
• Add to the flour mixture and stir with the wooden spoon until well mixed.
• Spoon batter into the prepared pie plate and smooth the top of the batter. (You can sprinkle some cinnamon sugar over the top of the batter if desired. )
• Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
• Allow cake to cool for at least 15 minutes before cutting.

• In a large mixing bowl, combine all ingredients and stir to mix well.
• Pour batter into 3 8-inch pie pans.
• If desired, sprinkle cinnamon sugar on top.
• Bake at 350° for 35-40 minutes.
• It’s good plain, or try it with some jam, maple syrup, or powdered sugar spooned over the top.

• Preheat the oven to 450°.
• Pour the melted butter into a 9 × 13-inch baking pan.
• In a large mixing bowl, mix together the flour, baking powder, and milk and stir until a soft dough forms.
• Knead about 3 minutes, adding extra flour if the dough is too sticky.
• Roll out the dough to form a rectangle that is 8 inches wide and ½ an inch high.
• Cut width-wise into strips about 1½ inches wide.
• Place the strips into the pan and turn them so both sides are buttered.
• Sprinkle the strips with the garlic powder, Parmesan cheese, and parsley.
• Bake for 15 to 20 minutes or until done.

For rolls:

• In a small saucepan, heat the butter and evaporated milk until it reaches 115°.
• In a large mixing bowl, mix together the evaporated milk mixture, sugar, and yeast.
• Let rest for 5 minutes.
• Add the eggs one at a time, mixing well after each addition.
• Add the salt and mix well.
• Slowly add the flour, mixing well as you add.
• Continue adding the flour until the dough begins to pull away from the sides of the bowl and forms a ball.
• Turn out the dough onto a floured work surface and knead for 10 minutes, using as little flour as possible to keep the dough from sticking.
• Place the dough into a large greased bowl, turning the dough so the entire surface is greased.
• Cover and let rise until double, about 1 to 1½ hours.

For filling:

• On a floured work surface, roll out the dough into a rectangle and spread with the butter, then the sugar.
• Sprinkle with cinnamon and then with the raisins and nuts (if desired).
• Starting at one of the long sides, roll dough into a log; cut into about 24 rolls.
• Place the rolls cut side up on 2 greased jelly roll pans, cover, and let rise again until double, about 45 minutes.
• Preheat the oven to 350° and bake about 25 minutes or until done.
• These cinnamon rolls are great plain, but you can make a glaze by mixing together ½ cup powdered sugar and 2 to 3 teaspoons milk and spreading the glaze over the tops of the cinnamon rolls.

• Preheat the oven to 400°.
• Grease a 12-cup muffin pan and set aside.
• For fans: Whisk together the flour, salt, baking powder, cream of tartar, and sugar.
• Cut in the shortening until the mixture resembles coarse crumbles.
• Add the milk and stir.
• Turn out onto a lightly floured surface and knead gently for a half minute.
• Roll the dough about ¼ inch thick into a rectangle about 8 × 24 inches.
• For filling: Spread the melted butter evenly on the dough.
• Mix together the sugar and cinnamon and then sprinkle the mixture evenly over the buttered dough.
• Cut the dough into 4 long strips, each about 2 inches wide and 24 inches long.
• Stack the 4 strips on top of one another and then cut the stack into 12 equal pieces, each about 2 inches wide.
• Turn the pieces on their sides in greased muffin cups so each treat fans out.
• Bake for 12 minutes or until golden brown.

• Preheat the oven to 450°.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Cut in the shortening until the mixture resembles coarse crumbles.
• Gradually add the milk, and mix to form a soft dough.
• Turn out the dough onto a floured work surface and roll the dough thin to the shape of a rectangle; sprinkle on the cheese.
• Beginning with one of the long sides, roll the dough into a log, like a jelly roll.
• Cut the log into 1-inch-thick pieces and place the cut side up on a greased baking sheet.
• Bake for 12 minutes or until done.

• Preheat the oven to 400°.

For pans:

• Lightly grease 24 muffin cups.
• Put 1 teaspoon melted butter and 1 teaspoon brown sugar into the bottom of each muffin cup.
• You won’t use all of the melted butter and brown sugar; the rest will be spread on the dough (see below).

For rolls:

• In a large bowl, whisk together the flour, baking powder, salt, and sugar.
• Cut in the shortening until it resembles coarse crumbles.
• In a small bowl, mix together the milk and egg; add to the flour mixture and stir until mixed.
• Turn out onto a floured surface and knead 20 times.
• Roll the dough into an oblong shape ¼ inch thick.
• Spread the remaining melted butter on the dough and then sprinkle with the remaining brown sugar.
• Roll up the dough jelly-roll style, cut into ½-inch-thick pieces, and place them in the prepared muffin pans.
• Bake for 20 to 25 minutes or until done.

• In a medium bowl, dissolve the yeast in the warm water; allow to stand until bubbly, about 10 to 15 minutes.
• In a large bowl, whisk together 2 cups of the flour with the sugar and salt.
• Add 6 tablespoons of the melted butter, the egg, the yeast mixture, and the warm milk.
• Beat for 5 minutes on medium speed.
• Gradually beat in the remaining flour.
• Cover the bowl and let the batter rise until doubled, about 45 minutes to an hour.
• Pour half of the remaining butter into a 9 × 13-inch baking pan, making sure to coat the entire bottom of the pan.
• (You may need to reliquefy the butter and then cool it again to barely warm.
• ) Beat down the batter and then drop by spoonfuls into the buttered pan.
• (Makes about 15 rolls.
• ) Drizzle the remaining butter over the dough.
• Cover loosely with plastic wrap and let the dough rise again until almost doubled, about 30 minutes.
• Meanwhile, preheat the oven to 425°.
• Bake the rolls for 12 to 17 minutes or until done.

For rolls:

• In a large bowl, whisk together 1½ cups flour with the sugar, salt, and yeast.
• In a small saucepan, heat 1 cup milk and ½ cup butter until about 115°; pour the milk mixture into the flour mixture and blend on low speed until incorporated.
• Add the eggs and blend again, and then beat the dough on medium speed for 3 minutes.
• Gradually stir in additional flour (about 2 cups should do it) until the dough pulls away from the sides of the bowl.
• Turn out the dough on a floured work surface and knead for about 4 to 5 minutes, adding small amounts of flour as needed to keep the dough from sticking.
• Place the dough in a large greased bowl, turning the dough so the entire surface is greased.
• Cover and let rise until double, about an hour.
• Punch down the dough and then turn out onto a lightly floured work surface.
• Divide the dough into 24 pieces.
• Roll each piece into a 15-inch rope.
• Grease cookie sheets (you will probably need 3 total) and, working directly on the prepared cookie sheet, loosely coil each rope into a circle, tucking the ends underneath.
• Cover and let the rolls rise until double, about 20 to 30 minutes.
• Meanwhile, preheat the oven to 350°.

For topping:

• When ready to bake, gently brush the rolls with ¼ cup melted butter (save the leftover butter to use after baking); make a deep indent with your thumb or knuckle in the center of each roll.
• Spoon about 1 teaspoon of the black raspberry preserves into each thumbprint.
• Bake for about 15 to 20 minutes or until done and the tops are a light golden brown; remove from the cookie sheets immediately and brush a second time with the leftover melted butter.
• Allow the rolls to cool.

For glaze:

• Mix together the powdered sugar and milk and then drizzle the glaze over the cooled rolls.