This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Buttermilk Rolls

1 cake compressed yeast
1/2 cup lukewarm water
2 cups sour cream (or 2 cups buttermilk, plus 3 tbsps. melted shortening)
3 tbsps. sugar
2 tsps. salt
1/2 tsp. soda
5 cups flour (about)

Soften yeast in lukewarm water. Scald sour cream (or buttermilk and shortening) in top of double boiler. Add sugar, salt and soda. Cool to lukewarm. Add softened yeast and half the flour, beating well. Add enough flour to make a soft dough. Turn out on lightly floured board and knead until satiny. Shape into small round biscuits and place on greased cookie sheet. Let rise until double in bulk. Bake in preheated 375-degree oven 15 minutes.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Buttermilk Rolls

1 cake yeast
2 cups buttermilk
2 tbsps. salad oil
4 cups flour
2 tbsps. sugar
1 tsp. salt
1/4 tsp. baking powder
1/4 tsp. soda

Soften yeast in small amount of lukewarm buttermilk (about 1/3 cup). Add balance of buttermilk and salad oil. Mix salt, soda, sugar and baking powder together; add to yeast mixture. Beat in 1 cup of flour at a time. Knead on floured board. Place in greased bowl and refrigerate 12 hours. Remove from refrigerator; punch down dough. Shape dough into desired shapes; place on baking sheets and baked in preheated 375-degree oven 15 to 20 minutes. Yields about 2 dozen. (Dough should be used within three days).

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Easy Ice Tea

2 quarts cold water
4 tea bags
1 lemon slice one-fourth inch thick
3/4 cup white sugar

Combine ingredients in sauce pan. Bring to a boil. Cool. Refrigerate overnight before serving. Makes two quarts. Garnish glasses with lemon slice.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (recipe was across two columns so I snipped them together for the scan).

Batter Rolls

“You can freeze these after shaping into rolls. Just take them out of the freezer, let rise and bake as directed. Your whole family will love them and you will too because they are so easy to make.”

3/4 cup milk
1/4 cup sugar
1 tsp. salt
1/2 cup margarine
1/2 cup warm water
2 packages dry yeast
1 egg, lightly beaten
3 and one-third cups presifted flour

Scald milk, stir in sugar, salt and margarine. Cool to lukewarm. Put water in mixing bowl; add yeast and stir until softened. Stir in lukewarm milk mixture, egg and 2 cups flour. Beat until smooth. Stir in rest of flour. Cover, let rise for 30 minutes in warm place, or until double in bulk. Grease baking pan. Punch dough down. Shape into rolls. Cover and let rise again for about 30 minutes more or until double in bulk. Preheat oven to 400 degrees. Bake for 15 minutes or until brown.

This is a promo recipe clipped from a magazine and was published in 1993. Recipe is typed below along with a scanned copy.

Strawberry-Raisin Scone Bake

A dressed-up scone for brunches or special mornings.

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup milk
2 eggs, beaten
3/4 cup Sun-Maid Raisins
1/2 cup thick strawberry jam

Heat oven to 425°F. Grease an 8-inch round cake pan. Combine flour, sugar, baking powder and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add milk, eggs and raisins; stir just until dry ingredients are moistened. With floured hands, pat half of dough into bottom of greased pan; press dough 1/4 inch up sides. Spread dough with jam. Top with remaining dough; spread evenly. Using sharp knife, score dough into 8 wedges. Brush top lightly with melted butter and sprinkle with sugar, if desired. Bake at 425°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm. Makes 8 servings.

This is a promo recipe sheet from Pillsbury that was found in a large collection, date unknown. Recipe is typed below along with a scanned copy (click to view a larger size). You can view the back of the promo sheet here: Pillsbury’s Biscuit Varieties.

Oven Fried Chicken ‘N Biscuits

1/4 cup butter or margarine
1/3 cup flour
2 teaspoons salt
2 teaspoons paprika
1/4 teaspoon pepper
2 1/2 to 3 lb. frying chicken, cut-up
1 can Pillsbury Refrigerated Country Style or Buttermilk Biscuits
2 tablespoons milk
1/3 cup Parmesan cheese
1 teaspoon garlic or onion salt.

OVEN 400°
4 to 5 SERVINGS

Melt butter in a 10 inch ovenproof skillet (or a 13×9-inch pan). Combine flour, salt, paprika and pepper in a paper or plastic bag. Add 2 or 3 chicken pieces at a time and shake. Place chicken, skin-side down, in butter. Bake at 400° for 30 minutes. Turn chicken pieces; sprinkle with salt and bake 15 minutes. Move chicken to one side of pan. Dip biscuits in milk and roll in Parmesan cheese and garlic or onion salt mixture; place at other side of pan. Bake 15 to 20 minutes or until biscuits are golden brown.

This is the back of a promo recipe sheet by Pillsbury that was found in a large collection, date unknown. Recipes are typed below along with a scanned copy.

BISCUIT VARIETIES

• Shortcake
  Split warm biscuits; top with strawberries and whipped cream.
• Doughnuts
  Cut hole in center of biscuits: fry in hot oil 1 1/2 min. on each side. Sprinkle with sugar.
• Coffee Cake
  Dip biscuits in melted butter, sugar and grated orange rind. Arrange in greased square pan, bake 375°, 35-40 min. Frost with orange icing.
• Dumplings
  Cut biscuits in half; place on hot stew. Cook uncovered 10 min; cover; cook 15 min.
• Top a Casserole
  Place biscuits around edge of hot casserole; bake 375°, 20-25 min.
• Cobbler
  Cut biscuits in half. Dip in melted butter then cinnamon sugar. Pour can of desired pie filling into square cake pan, top with biscuits; bake 425°, 15-20 min.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

German Sweet Rolls

Two packages dry yeast
One cup half-and-half or milk
One-quarter lb. butter
One-half cup sugar
One tsp. salt
Four cups unbleached flour (Sapphire)
Three eggs

DISSOLVE YEAST in one-quarter cup lukewarm water. Heat half-and-half or milk until lukewarm. Stir in butter, sugar and salt. Add to three eggs, which have been slightly beaten. Add dissolved yeast to mixture.

Stir in two cups flour, beat until smooth, add two more cups flour and knead on floured board until completely mixed, about five minutes. Return to bowl, cover with cloth and let rise until doubled in a warm place or warm pre-heated oven. Punch down and let rise again until doubled.

Form into long roll three inches thick; cut off about one and one-half-inch pieces as desired for different shaped rolls. Roll out lightly with your hand and form roll. Place on buttered and floured baking sheets several inches apart, let rise to proof, about 30 minutes.

Brush with slightly beaten egg. Sprinkle with coarse sugar and slivered almonds. Bake at 375 degrees approx. 18 to 20 minutes until golden brown.

–Yields 18 to 20 rolls.