Peach Pinwheels

Provided by Marie Scheurich

2 Tbs quick cooking tapioca
1 cup sugar
1/4 tsp salt
1/2 tsp cinnamon
4 cups fresh, sliced peaches
1 cup water
1 Tbs lemon juice

Combine ingredients and pour into a greased 12x7" baking dish.

Tope with pinwheels:

1 cup buttermilk baking mix
1 Tbs sugar
1/4 cup milk
2 Tbs melted butter

Combine and store until soft dough is formed.  Turn dough onto a lightly floured board, and knead 10 times.  Pat into square about 1/2" thick.  Spread with softened butter and sprinkle with sugar and cinnamon.  Roll as for jelly roll.  Moisten edge and press against roll to seal.  Cut into 3/4" slices and place on top of peach mixture.  Bake at 400 degrees for about 25-30 minutes.  Serve warm with milk or cream, if desired.

Pineapple Fritters

Provided by Dawn Huber and Betty Weaver

1 cup flour
1/4 tsp salt
1 Tbs sugar
1 tsp baking powder

Put above ingredients in a bowl, and add the following:

1 egg
1 cup drained pineapple
1/4 cup milk
1 tsp baking powder

Drop from spool into hot deep fat.  Fry until brown, turn and fry until other side is brown.  Drain and sprinkle with powdered sugar

Skiers French Toast

Provided by Leslie Scheurich

2 Tbs corn syrup
1/2 cup butter/margarine
1 cup packed brown sugar
1 loaf unsliced white bread, crusts trimmed
1 1/2 cup milk
1 tsp vanilla
5 eggs
1/4 tsp salt

In a small saucepan, combine corn syrup, butter, and brown sugar.  Pour into a 13x9" pan.  Slice bread in 12-16 slices and place over butter-sugar mixture in pan.  In bowl, beat eggs, milk, vanilla, and salt.  Pour over bread.  Cover and refrigerate over night.  Preheat oven to 350 degrees.  Bake, uncovered, for 45 minutes.  Flip to serve.

Waffles

Provided by Betty Weaver

1 cup all purpose flour

2 tsp baking powder

1/2 tsp salt

3 Tbs shortening

2 small or 1 large egg

3/4 cup milk

Mix flour, baking powder, and salt.  Add egg yolk and milk.  Add melted shortening.  Fold in beaten egg whites

English Muffin Bread

Provided by Jean Root

2 packages yeast
5 or 6 cups unsifted flour
1 Tbs sugar
2 tsp salt
2 cups milk
1/4 tsp baking soda
1/2 cup water
Cornmeal

Microwave directions:

Combine 3 cups flour, yeast, sugar, salt, and soda.  Heat liquids until very warm.  Add to dry mixture.  Beat well.  Stir in 2 cups flour to make a stiff batter.  Spoon into 2 glass bread pans that have been greased and sprinkled with cornmeal.  Cover.  Let rise 45 minutes, and then microwave at high power for 6 minutes to 6 minutes and 30 seconds.  Allow to rest 5 minutes before removing from pans.  Toast before serving.

Regular oven:

Bake at 400 degrees for 25 minutes

Cornbread

1 cup white cornmeal
1/2 cup flour
2 tsp baking powder
2 Tbs oil

Mix with enough milk to make real moist.  Heat oven to 450 degrees.  Bake on lower rack about 20 minutes.  Makes an 8" square pan

Hidden Valley Ranch Oyster Crackers

Provided by Ruth Hammons

12-16 ounce plain oyster crackers
1 package Hidden Valley Ranch Buttermilk Recipe Original Ranch salad dressing mix
1/4 tsp lemon pepper
1/2-1 tsp dill weed
1/4 tsp garlic powder
3/4-1 cup salad oil

Combine dressing mix and oil.  Add dill weed, garlic powder, and lemon pepper.  Pour over crackers, and stir to coat.  Place in a warm oven (300 degrees) for 15-20 minutes.