2 quarts fresh strawberries, sliced
1/4 cup sugar
1/2 cup shortening
2 1/2 cups self-rising flour
1 egg
1 cup buttermilk
Whipped cream

Method

1. Combine the strawberries and sugar; set aside. In a large bowl, cut shortening into flour until crumbly. In a small bowl, beat egg; add buttermilk. Stir into flour mixture just until moistened.
2. Turn onto a lightly floured surface; knead three to four times. Roll out to 1/2-in. thickness; cut with a 3-in. round biscuit cutter. Place on a lightly greased baking sheet.
3. Bake at 400 degrees F for 15-18 minutes or until lightly browned; cool slightly.
4. Split biscuits lengthwise; place the bottom halves on serving plates. Top with about 1/3 cup strawberries and whipped cream.
5. Replace biscuit tops; spoon about 1/3 cup strawberries and more whipped cream on top. Serve immediately.

2 cups butter, softened
1 cup white sugar
4 cups sifted all-purpose flour
1 cup raspberry preserves
24 maraschino cherries
8 cups confectioners’ sugar
1/2 cup milk

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies.
5. In a medium bowl, gradually stir the milk into the confectioners’ sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies.
6. Top each cookie with half of a cherry while the icing is still wet.

1 (8 ounce) package cream cheese
2 cups all-purpose flour
6 tablespoons sugar, divided
4 teaspoons baking powder
1/3 cup shortening
2/3 cup milk
1/2 teaspoon ground cinnamon
5 tablespoons butter or margarine, melted, divided
1/3 cup chopped pecans
1/3 cup chopped red candied cherries

Glaze:
1/4 cup light corn syrup
2 tablespoons brown sugar
2 tablespoons butter or margarine

Method

1. Cut cream cheese into 20 pieces. Roll each into a ball; cover and refrigerate. In a bowl, combine the flour, 2 tablespoons sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
2. Turn onto a lightly floured surface and knead 8-10 times. Roll out into a 15-in. x 12-in. rectangle.
3. In a small bowl, combine cinnamon and remaining sugar; mix well. Sprinkle 5 teaspoons cinnamon-sugar over dough; set remaining mixture aside. cut dough into twenty 3-in. squares. Place one cream cheese ball in center of each. Fold dough around ball; pinch seams to seal. Roll in 2 tablespoons melted butter.
4. Combine pecans, cherries and remaining butter; spoon half into a greased and floured 10-in. fluted tube pan. Sprinkle with half of the remaining cinnamon-sugar. Place 10 balls, seam side up, over topping. Repeat layers.
5. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving platter.
6. Meanwhile, in a saucepan, combine glaze ingredients. bring to a boil; cook and stir until sugar is dissolved. Pour over bread. Serve warm. Refrigerate leftovers.

1/4 cup honey
1/4 cup packed brown sugar
2 tablespoons butter or margarine, melted
2 tablespoons water
1/3 cup pecan halves

Biscuits:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 tablespoons shortening
3 tablespoons cold butter or margarine
2/3 cup milk
1/2 cup diced peeled tart apple

Filling:
3 tablespoons butter or margarine, softened
2 tablespoons applesauce
1 tablespoon honey
1/4 cup packed brown sugar
3 tablespoons raisins

Method

1. In a small bowl, combine the honey, brown sugar, butter and water. Divide between 12 greased muffin cups. Sprinkle with pecans; set aside. In a large bowl, combine the flour, baking powder, salt and cinnamon. Cut in shortening and butter until mixture resembles coarse crumbs. Stir in milk and apple just until moistened.
2. Turn onto a floured surface. Pat into a 10-in. x 8-in. rectangle, about 12 in. thick. Spread with butter, then applesauce; drizzle with honey. Sprinkle with brown sugar and raisins. Roll up, jelly-roll style, starting with a long side. Cut into 12 biscuits. Place, cut side down, over pecan mixture in muffin cups.
3. Bake at 425 degrees F for 20-25 minutes or until golden brown. Cool for 1 minute before inverting onto a serving platter. Serve warm.

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/3 cup butter flavored shortening
1/3 cup 1% buttermilk
1/4 cup golden raisins

Glaze:
1/2 cup confectioners’ sugar
1 tablespoon milk
1/4 teaspoon vanilla extract

Method

1. In a bowl, combine the flour, sugar, baking powder and cinnamon; cut in shortening until crumbly. Stir in buttermilk just until moistened.
2. Turn onto a lightly floured surface. Sprinkle raisins over dough; knead 2 or 3 times. Pat to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter.
3. Place on an ungreased baking sheet. Bake at 400 degrees F for 12-15 minutes or until golden brown.
4. Combine glaze ingredients; drizzle over biscuits. Serve warm.

4 cups biscuit/baking mix
1 cup sour cream
1 cup lemon-lime soda

Orange Honey Butter:
1/2 cup butter, softened
1/3 cup honey
2 teaspoons grated orange peel

Method

1. Place the biscuit mix in a large bowl. Combine the sour cream and lemon-lime soda; stir into biscuit mix just until combined.
2. Turn onto a floured surface; knead 4-5 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on greased baking sheets.
3. Bake at 400 degrees F for 15-20 minutes or until golden brown.
4. In a small mixing bowl, beat the butter, honey and orange peel until fluffy. Serve with biscuits.

1/2 cup packed brown sugar
1/4 cup butter or margarine, softened
1 (8 ounce) can crushed pineapple, drained
1 teaspoon ground cinnamon
1 (12 ounce) can refrigerated biscuit dough

Method

1. In a bowl, combine the brown sugar and butter; stir in the pineapple and cinnamon.
2. Spoon into 10 greased muffin cups. Place one biscuit in each prepared cup.
3. Bake at 425 degrees F for 10 minutes or until golden brown. Let stand for 5 minutes before inverting onto a serving platter.

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup shortening
2/3 cup milk
1/3 cup raisins

Icing:
1 cup confectioners’ sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract

Method

1. In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir only until combined.
2. Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round cutter; place on an ungreased baking sheet.
3. Bake at 450 degrees F for 12-15 minutes or until golden.
4. Meanwhile, combine the icing ingredients. Drizzle over warm biscuits.

2 cups all-purpose flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3/4 cup milk
1/2 cup toasted sliced almonds
2 tablespoons honey

Method

1. Preheat oven to 450 degrees. Combine flour, baking powder and salt in medium bowl. Using a pastry blender cut in butter until mixture is crumbly. Combine milk, almonds and honey. Add to butter mixture, mixing just until flour is moistened.
2. Knead dough gently; shape into a ball. Roll out or pat down dough on a lightly floured surface to 3/4 inch thickness. Using a floured 3 inch heart shaped cutter, cut out the dough, rerolling as needed. Place about 1 inch apart on unbuttered baking sheet.
3. Bake 10-12 minutes or until golden. Serve warm with Berry Butter.

To make butter:
Place 1 stick softened butter, cut into pieces, 1/3 cup strawberry preserves and 1/4 cup sliced fresh strawberries in work bowl of food processor; process until smooth. Or, you may stir together by hand. Transfer to covered container; refrigerate until ready to use.

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6 tablespoons butter or margarine, softened
1 cup packed light brown sugar
2 eggs
1 tablespoon orange juice
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/4 teaspoon salt
1 1/2 cups zucchini
1/2 cup chopped pecans
1 tablespoon grated orange zest

Method

1. Heat oven to 350 degrees F.
2. Spray two cookie sheets with nonstick spray.
3. In a medium bowl, beat butter until fluffy. Beat in sugar, eggs and orange juice.
4. In another bowl, combine flour, baking powder, spices and salt. Stir into the wet mixture. Stir in zucchini, pecans and orange zest. Drop dough by teaspoonsful onto cookie sheets.
5. Bake until biscuits begin to brown at the edges, about 10 minutes. Cool on wire racks. Makes 60.