• 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.

• In a small bowl, sprinkle the peaches with the lemon juice and mix to cover the pieces; set aside.
• In a large bowl, mix together the sugar, salt, cinnamon, and baking powder.
• Add the milk, egg, and butter and mix well.
• Add the flour and mix again, being careful to not overmix.
• Fold in the fruit and then fill greased muffin cups ⅔ full.
• Bake for 20 minutes or until done.
• Remove the muffins from the pan and cool on a wire rack.

For muffins:

• Preheat the oven to 375°.
• In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
• In a large bowl, combine the buttermilk (or yogurt), brown sugar, cooking oil, beaten egg, and vanilla.
• Fold in the rhubarb.
• Fill greased muffin cups ⅔ full.

For topping:

• Mix together the sugar, melted butter, cinnamon, and flour.
• Sprinkle on top of the muffins.
• Bake for 20 minutes or until done.
• Remove the muffins from the pan and cool on a wire rack.

• Preheat the oven to 425°.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Add the raisins and mix.
• In a medium bowl, mix together the milk, egg, and melted butter.
• Make a well in the center of the flour mixture and then add the liquid mixture all at once into the well.
• Stir just until moistened.
• Do not overmix.
• Fill greased muffin cups ⅔ full and bake for 20 to 25 minutes or until done.
• Remove the muffins from the pan and cool on a wire rack.

• Preheat the oven to 375°.
• Grease or butter 10 ½-cup custard cups or muffin cups.
• In a mixing bowl, stir together the flour, salt, and sugar, if you’re using it.
• Mix thoroughly.
• Add the butter, milk, and eggs; beat until the batter is very smooth, about 2½ minutes, remembering to scrape the sides often.
• (My original recipe called for using an electric mixer, but I now use my lovely, Amish-made, hand-cranked egg beaters, which work just as well, but beating as fast as I can for several minutes is quite an upper arm workout!
• )
• Fill the prepared custard cups or muffin cups about halfway, and bake on the center rack of your oven for 50 to 55 minutes.

• Preheat the oven to 425°.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange peel.
• In a medium bowl, mix together the milk, orange juice, egg, and melted butter.
• Make a well in the center of the flour mixture and then add the liquid mixture all at once into the well.
• Stir just until moistened.
• Do not overmix.
• Fill greased muffin cups ⅔ full and bake for 20 to 25 minutes or until done.
• Remove the muffins from the pan and cool on a wire rack.

• Preheat the oven to 400°.
• In a large bowl, beat the egg; add the milk and oil and stir until mixed.
• Add the remaining ingredients and stir just until blended.
• Do not overmix.
• Fill greased muffin cups about ¾ full.
• Bake for 15 to 20 minutes or until done.
• Remove the muffins from the pan and cool on a wire rack.