Ingredients
1 c Sugar
3 lg Eggs
1/3 c Oil
1/4 c Water
3 c Unbleached All-Purpose Flour
2 ts Baking Powder
2 ts Cinnamon
1 ts Ground Cloves
3/4 c Almonds, Chopped Or Sliced
3/4 c Filbert Nuts (Hazelnuts),
Chopped Or Sliced Rind Of 1 Orange, Grated 1 tb Sugar

Method

1. Beat 2 of the eggs and add the sugar and oil, beating to blend well. Add the water.
2. Sift the flour, baking powder, cinnamon and cloves together, blending well. Mix into the creamed mixture.
3. Stir in the nuts and orange rind, blending well.
4. Divide the dough into 6 parts. Roll each part, on a floured board, and shape into a loaf. Press each loaf a little.
5. Place the loaves on a large cookie sheet.
6. Beat the remaining egg and brush it on top of the loaves and sprinkle with the sugar.
7. Bake in a preheated 350 Degree F. oven for 25 minutes or until lightly browned. Remove the loaves and cool slightly. Cut each loaf diagonally into biscuits.

1/2 cup chopped blanched almonds
5 ounces amarettini cookies
3 tablespoons dark rum
3/4 cup semisweet chocolate chips
1 cup heavy cream, chilled
3 tablespoons brandy
1 quart vanilla ice cream, softened

Method

1. Preheat oven or toaster oven to 350 degrees F (175 degrees C).
2. Place chopped almonds on a tray and toast in preheated oven until lightly colored and fragrant, 5 to 8 minutes. Let cool completely.
3. Crumble the cookies into 1/2 inch pieces by wrapping in a tea towel and tapping lightly with a rolling pin or mallet. Do not crush into small pieces. Place crumbled cookies in a medium bowl and sprinkle with rum. Toss with almonds and chocolate chips. Set aside.
4. In a large bowl, beat cream with an electric mixer until thickened. Pour in brandy and beat until soft peaks form. Spoon whipped cream over cookie mixture. In whipped cream bowl, now beat ice cream just until softened (with a flat whip, if available). Fold cookie and cream mixture into ice cream. Freeze until serving.

2 cups unsalted butter
1 cup white sugar
1 tablespoon vanilla extract
5 eggs
5 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons baking powder
1/4 cup sesame seeds

Method

1. In large mixing bowl, beat butter until light and fluffy. Add the sugar and beat for 10 minutes on medium speed. Add four of the eggs, one at a time, and beat well after each addition. Beat in the vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and stir to form soft, cohesive dough. Add flour if dough is too soft to handle easily.
2. Preheat oven to 350 degrees F. Grease cookie sheets
3. Lightly flour a work surface. Break off 1 inch lumps of dough and roll on floured surface into ropes about 7 inches long and 1/4 inch in diameter. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Place on cookie sheets about 1 inch apart.
   Beat remaining egg. Brush onto braids for glaze and sprinkle with sesame seeds.
4. Bake 20 to 25 minutes. Let cool on cookie sheets for 10 minutes, then remove to racks to cool completely.

1/2 cup butter
1/4 cup white sugar
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 egg
2 tablespoons finely chopped blanched almonds
1 tablespoon white sugar

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter and sugar until light and fluffy. Sift the flour and cinnamon and add to the butter mixture. Spread the mixture into an ungreased baking pan measuring 11×7 inches. Beat the egg and brush over the top of the dough. Prick dough all over with a fork. Sprinkle dough with almonds and sugar.
3. Bake for 20 to 25 minutes, until golden brown. Let cool on wire rack for 5 minutes before cutting into 12 bars. Store in an airtight container.

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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.

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.

2 1/2 cups biscuit baking mix
1/2 cup chopped pecans
1 cup whipping cream
2 tablespoons melted butter or margarine

Method

1. Preheat over to 450 degrees. In a large bowl, combine baking mix and pecans. Add cream and stir until a soft dough forms.
2. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/2 inch thickness. Use a floured 2-inch biscuit cutter to cut out dough. Place on greased baking sheet and brush tops with butter.
3. Bake 7-10 minutes or until light brown.

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.

2 tablespoons sweetened powdered lemonade-flavor drink mix
2 tablespoons granulated sugar
1 (10 ounce) can Hungry Jack Refrigerated Flaky Biscuits
3 tablespoons butter or margarine, melted
30 miniature marshmallows (about 1/3 cup)
1/4 cup apricot preserves
2 tablespoons chopped nuts

Method

1. Heat oven to 375 degrees F.
2. Grease 9-inch round cake or pie pan.
3. Combine lemonade mix and sugar. Separate dough into 10 biscuits. Dip 1 side of each biscuit in melted butter, then in sugar mixture.
4. Place rolls sugar-side-up in prepared pan. Sprinkle remaining sugar over top of biscuits. With thumb, make imprint in center of each biscuit; fill each with 3 marshmallows.
5. Combine apricot preserves and nuts; spoon 1 teaspoonful over marshmallows on each roll. Bake at 375 degrees F for 17 to 24 minutes or until golden brown. Remove from pan immediately. Makes 10 rolls.