Ingredients

• 1 (12 ounce) bottle light or dark beer
• 1/4 cup sugar
• 3 cups self-rise flour

Directions

Stir together all ingredients; spoon dough into a lightly greased 8 1/2- x 4 1/2-inch loafpan.

Bake at 375° for 55 to 60 minutes or until golden brown. Cool in pan on wire rack 5 minutes. Remove from pan, and cool on wire rack.

Ingredients

• 2 cups self-rising flour
• 1/3 cup Crisco
• 2/3 cup buttermilk
• 6 tablespoons butter
• 5-6 tablespoons sugar
• 1 quart milk
• 1 cup sugar
• 1 1/2 vanilla
• 2 tablespoons butter
• Cinnamon or nutmeg

Directions

Mix first 3 ingredients like you are mixing biscuit dough. Knead until dough is just a little firmer than normal biscuit dough.

Roll into a 9×13-inch rectangle. Spread 6 tablespoons softened butter over the surface and sprinkle with 5 to 6 tablespoons sugar and cinnamon or nutmeg. Roll up jellyroll style; starting with the 13-inch side.

Cut into 3/4 inch thick slices. Place cut side down into a 9×13-inch pan. In a large saucepan, combine milk, sugar, vanilla and 2 tablespoons butter. Heat until hot and the butter is melted. Pour over rolls. Bake at 400 degrees for approximately 30 minutes. Rolls will be lightly browned on top and the milk mixture will have thickened slightly to form a sauce.

To serve: Spoon sauce over rolls.

Source: Clarion Ledger – Jackson, Ms

Ingredients

• 1 tblsp dry yeast
• 5-6 cups bread mix
• 1 1/2 cups lukewarm water
• 2 eggs, beaten
• TOPPING:
• 1 egg, beaten
• 2 tbsp coarse salt
• 1/2 cup butter, melted

Directions

Lightly grease 2 large baking sheets. In a large bowl, dissolve yeast in lukewarm water. Blend in 2 eggs and butter. Add 5 cups bread mix. Stir well. Add additional bread mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Roll pieces of dough into ropes about 1/2 inch in diameter and 18 to 24 inches long. Form into pretzel shapes. For pretzel sticks, cut dough into 5 to 6 inch lengths. Place on prepared baking sheets. Preheat oven to 425F. Brush tops of pretzels with beaten egg and sprinkle with coarse salt. Bake immediately 12 to 15 minutes, until brown and crisp. Makes 12 to 15 large pretzels.

Variation For a chewier pretzel, drop pretzel-shaped dough into a pan of boiling water. When dough floats to the top of the water, remove it. Preheat oven to 400F. Brush with egg and sprinkle with coarse salt. Bake about 30 minutes.

Ingredients

• 1-1/2 cups yellow cornmeal
• 2 cups all-purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1-1/3 cups milk
• 1-1/3 cups buttermilk
• 3/4 cup molasses
• 1 cup raisins

Directions

Sift cornmeal, flour, baking soda and salt into a large bowl. In a small bowl, combine the molasses, milk and buttermilk. Slowly add the molasses milk mixture to the flour mixture. Mix with a spoon. Stir in raisins. Spoon dough into well-greased coffee cans, filling 2/3 full. Cover the cans with foil and place on a rack in deep kettle. Add boiling water to the kettle to come halfway up sides of cans. Cover the kettle and steam 2-1/2 to 3 hours, adding more water as needed. Remove loaves from cans and cool on a rack.

Ingredients

• 1 box Jiffy Cornbread
• 1 box Jiffy Yellow Cake mix
• *OR*
• 2 boxes Jiffy Cornbread
• 1 regular box of yellow cake mix

Directions

Mix both boxes according to directions and combine the batter.I generally use a large mixing bowl and add both boxes together.I then add the other ingredients all at once.If you have only boxes of jiffy mix,use a brownie size 8-inch square pan.If you use a box of regular cake mix,use a 9x 13-inch pan.Bake at 350 degrees about 30 minutes are until tester comes out done.Makes 4 servings