Basic Mix (Bisquick)

• 8 1/2 c. flour
• 1 Tbs. baking powder
• 1 tsp. baking soda
• 1 Tbs. salt
• 2 tsp. cream of tartar
• 1 1/2 c. instant milk
• 1 1/2 c. vegetable oil

Mix all the dry ingredients well.  Add the oil and mix well until consistency or meal.  To use add water, form and cook at about 400′.  Use for biscuits, pizza crust or add sugar and eggs for pancakes.

Basic Sweet Roll Dough

In a large bowl:

• 1/3 c. powdered milk
• 1/2 c. butter or margarine.
• 1/2 c. sugar
• 1 c. boiling water

Mix together until milk is dissolved.  Let cool.  In another bowl:

• 1/2 c. warm water
• 1 tsp. sugar
• 1 1/2 Tbs yeast

When yeast is dissolved beat in 2 eggs (until frothy) and 1/2 Tbs. salt.  Put all mixture together and add 3 1/2 to 4 c. flour or until mixture forms a soft dough.  Beat, Beat, Beat, then turn out on floured board and knead until glossy.  Let rise 20-30 min. or double in size in greased bowl.  Shape rolls and let rise 30 min.  Bake 375 for 15 min.

Click here for the homemade Cherry Pie Filling Recipe

Ingredients:

* 1 1/2 cups oil
* 3 eggs
* 1 teaspoon vanilla extract
* 3 cups flour
* 2 cups sugar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cinnamon
* 1 (quart) cherry pie filling
* 1 1/2 cups chopped pecans

Directions:

1. Beat together oil, eggs and vanilla.
2. Sift dry ingredients together and add to egg mixture.
3. Stir in cherry pie filling and nuts by hand.
4. Bake at 350° for 50 minutes to 1 hour.

Click here for the homemade Cherry Pie Filling Recipe

INGREDIENTS

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup cold butter or margarine
• 1 egg yolk, lightly beaten
• 1 cup sour cream
• 1 (quart) cherry pie filling
• 1/2 teaspoon almond extract
• confectioners’ sugar

DIRECTIONS

1. In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg yolk and sour cream; add to crumb mixture and mix well. Refrigerate for several hours or overnight. Coarsely chop cherries in the pie filling; place in a small bowl. Stir in extract; set aside.
2. Divide dough into quarters. On a lightly floured surface, roll each portion into a 12-in. circle. Cut each circle into 12 wedges. Place 1 teaspoon filling at the wide end. Roll up from wide end and place point side down 1 in. apart on ungreased baking sheets. Curve ends to form crescent shape.
3. Bake at 375 degrees F for 20-24 minutes or until golden brown. Immediately remove from pans to wire racks to cool. Dust with confectioners’ sugar.
4. Serves 48