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South Georgia Biscuits

Submitted by: GEORGIACOOK1

These are traditional hand-formed South Georgia biscuits as made by my family for generations. Unlike most recipes, these biscuits are formed entirely by hand, not rolled and cut. Once you master the technique, you can make them very quickly and will find the texture and appearance to be much better than rolled biscuits.

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Boston Brown Bread II

Submitted by: Dan Schultz

The secret to this fine raisin bread is soaking the raisins overnight so they become plump and juicy.

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Sticky Buns II

Submitted by: Susan

No yeast means these will be ready in a jiffy. Raisins and sweet cinnamon butter fill the inside, and put a dab in the muffin tin to increase the all-important gooey factor.

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Cornmeal Muffins

Submitted by: Dorothy Smith

In El Dorado, Arkansas, Dorothy Smith can throw together these tender treats in no time. She just adds egg and milk to her blend to bake these golden cornmeal muffins that are a nice accompaniment to most entrees.

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Quick Sticky Buns

Submitted by: Debbie Rowe

Refrigerator biscuits help you make short work of getting this yummy treat on the table. Cinnamon sugar, chopped pecans and margarine coat each morsel of dough, and a drizzling of dark corn syrup makes sure they will be very sticky.

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Boston Brown Bread I

Submitted by: sal

This is a whole wheat bread sweetened with molasses and raisins. Buttermilk acts on the baking soda to increase its leavening power.

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Baked Cider Doughnuts

Submitted by: MARY N

Easy doughnuts with the flavors of apple and spice. Any day will be great if you start with a breakfast this special.

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Graham Cracker Muffins

Submitted by: JameelahS

Graham cracker crumbs give these muffins a great texture and nutty taste.

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Spudnuts

Submitted by: Robyn

Crisp on the outside and delicate on the inside, these yeast doughnuts have a whisper of lemon and nutmeg. But the secret to their success is mashed potatoes. This recipe will serve a large crowd quite well.

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