Preheat oven to 425 for cornbread. Place stick of butter in bottom of roasting pan and place in oven to melt it (This will allow the cornbread to”fry” while it’s baking). Mix up corn bread mix according to package instructions … Continue reading →

1. Mix flour and butter in large bowl 2. Add milk sugar and yeast, mixing well until yeast dissolves 3. Let dough stand for 5-10 minuets until dough rises 4. Add egg yolks and 2 tablespoons of sour cream. Mix … Continue reading →

Butter a 13×9-inch baking pan. In a large frypan heat butter over medium-high. Add in the onions and celery and cook stirring until soft and translucent but not browned (about 6 minutes). Add in the garlic and cook for 2 … Continue reading →

1. Preheat oven to 400 degrees. 2. In large mixing bowl, cream margarine and sugar with an electric mixer. Add eggs, one at a time, beating after each addition. 3. Combine flour, poppy seeds, salt and baking soda; add to … Continue reading →

Preheat oven to 350. Mix all ingredients together. Pour into ungreased muffin cups about 2/3 full or drop them onto a cookie sheet. Bake for 15-20 minutes.

Place all dough ingredients in your bread machine pan according to manufacturers direction. Select dough setting. When dough cycle is complete, turn out onto floured board and divide dough in half. Cut each portion into 12 pieces and roll each … Continue reading →

Up to 3 days ahead, bake two 8-inch square pans of your favorite recipe or a boxed mix (you will have a little left over); store airtight at room temperature. When ready to make the stuffing, in a large frying … Continue reading →

Preheat oven to 350. Melt butter on large skillet on medium heat. Add celery; cook and stir 5 mins or until crisp-tender. Stir in water. Bring to a boil. Remove from heat. Stir in stuffing mix, cranberries and walnuts. Add … Continue reading →

Bread: 1. Pre heat oven to 375 degrees 2. Mix well 3. Pour into well greased bread pan 4. Bake for one hour Frosting: 1. Melt together and let cool. 2. When it starts to set up drizzle of cool … Continue reading →

In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. Stir in the salt, pepper, and sage and cook for an additional … Continue reading →