For each syrup, combine ingredients in small saucepan. Cook over low heat while preparing pancakes, stirring occasionally until heated.
Prepare desired number of servings of pancakes or waffles as back of any Aunt Jemima pancake and waffle mix package directs.
Preheat oven to 425.
Spray 12 muffin cups with nonfat cooking spray or line with paper baking cups.
Combine pancake mix and cinnamon in medium bowl.
Combine honey, egg, oil, milk and vanilla in small bowl with wire wisk; add to dry mixture. Mix just until dry ingredients are moistened.
Fill muffin cups 3/4 full. Bake 15-18 minutes or until toothpick comes out clean (I baked 15 minutes and they were a little dry. Next time will check after 13 minutes).
Cool 2 minutes in pan. Remove to cooling rack.
Combine sliced bananas and sugar in small bowl;set aside.
Combine pancake mix,water,mashed bananas and cinnamon in medium bowl;stir with wire whisk until large lumps disappear.
For each pancake,pour 1/4 cup batter onto hot lightly greased griddle;top with 3 to 4 banana slices. Turn when bottoms are golden brown.
Serve topped with warm aunt jemima syrup and pecans.
Cut shortening into flour until mixture resembles coarse crumbs.
Add milk, mixing just until dry ingredients are moistened.
(If necessary, add additional milk to make soft dough.)
Turn out onto lightly floured surface; knead gently a few times.
Roll out 1/2-inch thick; cut with floured 2-inch biscuit cutter.
For soft, high biscuits, place close together on ungreased cookie sheet; for crusty biscuits place about 1 inch apart.
Bake in preheated very hot oven (425\u00b0) for 10 to 12 minutes.
Makes 10 to 12 biscuits.
Combine 1 cup of above mix with 3/4 cup of milk, 1 egg and 1 tablespoon of oil.
Scald 1 1/2 cups of milk.
Combine corn meal mix and remaining 1 cup milk.
Slowly add to scalded milk; cook until just thickened, stirring constantly.
Remove from heat; stir in butter. Beat egg yolks until thick and lemon colored.
Slowly add corn meal mixture to beaten egg yolks, beating constantly.
Fold in beaten egg whites.
Pour into greased 1 1/2 or 2-quart casserole. Bake in preheated oven at 400\u00b0 for 15 minutes.
Reduce heat to 350\u00b0; bake another 25 to 30 minutes.
Makes 6 servings.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
and cut approximately 6 BoBerry Biscuits with a biscuit or cookie
Heat oven to
425\u00b0.
Heat margarine in rectangular pan, 13 x 9 x 2-inch,
in oven until melted.
Mix baking mix, salt, paprika and pepper;
coat
chicken.
Place\tchicken, skin side down, in pan.
Bake\t35 minutes.
Prepare Herb Biscuits.
Turn chicken, pushing to one
side of pan.
Drop dough by spoonfuls into pan in single layer next to chicken.
Bake until biscuits are light brown and
chicken is done, about 15 minutes.
Makes 4 servings.
Mix and bake in a greased 9 x 13-inch pan.
Bake at 350\u00b0 for about 50 minutes or until brown.
Recipe can be cut in half.
1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Put the flour and salt in a bowl.
Make well in the center. Add the diluted (with a little milk) yeast.
Add 2 cups milk and mix to a smooth batter.
Add the rest of the milk.
Leave to rise for 3/4 hour.
Meanwhile, fry the bacon in the skillet until crisp. Divide into as many portions as pancakes required.
Also pour dripping out of pan.
Use for frying next pancake.
Put the bacon on the bottom of the pan.
Pour batter on top.
Bake the pancakes until crisp at the sides and golden brown.
Toss (turn) once or twice.
Break biscuits into thirds.
In a saucepan, melt the butter over medium-high heat.
Add sugar and chocolate and mix until melted.
Add milk and eggs, mix and cook until it comes to a boil, stirring constantly.
Add vanilla and biscuits and mix until combined.
The cookies should break during mixing into small pieces.
Place mixture onto a large piece of foil, and form into a log, about 2 inches in diameter.
Wrap in foil and freeze for two hours, then slice and keep refrigerated.
O INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should \"hold together
archment-lined rimmed baking sheet (biscuits should measure about 2 1
f the secrets of this recipe. The clumps of butter are
nd cinnamon together.
Cut biscuits in half.
Roll each
Top with shredded cheese. Arrange biscuits on top and bake at
Cut biscuits into quarters.
Mix white sugar and cinnamon in a large plastic bag.
Shake 6 to 8 biscuit quarters in mixture. Arrange in well-greased Bundt pan.
Sprinkle nuts and raisins among biscuits.
Melt butter and brown sugar in a saucepan.
Boil 1 minute.
Pour over biscuits.
Bake at 350\u00b0 for 35 minutes.
With fork, stir together the baking mix and water to form a soft dough.
Turn out dough onto floured surface; knead 10 times. Roll out dough to 3/4-inch thickness.
Cut with 2-inch round cutter.
Place 1 inch apart on ungreased baking sheet.
Bake in a 400\u00b0 oven for 12 to 14 minutes or until golden brown.
Makes 12 biscuits.