Scones

1 cup sour cream
1 tsp baking soda
4 cups all-purpose flour
1 cup white sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
1 cup butter
1 egg
1 cup raisins (optional)

1. In a small bowl, blend the sour cream and baking soda, and set aside.

2. Preheat oven to 350 degrees F. Lightly grease a large baking sheet.

3. In a large bowl mix flour, sugar, baking powder, cream of tartar and salt. Cut in the butter. Stir in the sour cream mixture and egg into the flour mixture until just moistened, mix in the raisins.

4. Turn dough out onto a lightly floured surface and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges and place them 2 inches apart on the prepared baking sheet.

5. Bake 12-15 minutes in the preheated oven, until golden brown on the bottom.

Trishelle's Banana Bread

Courtesy of Trishelle Duncan

1 cup Crisco
2 cups Sugar
4 well beaten eggs
6 ripened mashed bananas
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup chocolate chips

Preheat oven to 350
Cream together Crisco and sugar. Add eggs.
In another bowl mix flour, soda, salt and baking powder.
Alternately add flour mixture and bananas.
Bake 1 hour or until golden.

Sticky Buns

18 Frozen dinner rolls (such as Rhodes)
1 small pkg. vanilla cook and serve pudding
1/2 cup butter
1/2 cup brown sugar
cinnamon

Spray bundt pan with Pam.

Place frozen rolls in pan.

Sprinkle pudding over rolls.

In a small sauce pan on medium heat mix butter and sugar until melted and very well mixed. Pour over rolls.

Sprinkle with cinnamon to taste.

Cover with wax paper and let rise overnight.

Bake at 350 for 25-30 minutes, covering with foil the last 15 minutes.

Flip over onto a large plate so the gooey goodness doesn't spill all over your counter.

Cheddar Biscuit Cups

1 cup self rising flour*
1/2 cup shredded Cheddar cheese
1/2 cup milk
2 T. mayonnaise
1 t. garlic salt
1 T. parsley

In a small bowl, combine the flour and cheese. Stir in remaining ingredients just until moistened. Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water. Bake at 425 degrees F for 17-20 minutes or until golden brown.

*As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Buttery Herb Pull-Aparts

1 pkg. Rhodes White Dinner rolls
¼ cup butter, melted
1 tsp. dried parsley flakes
½ tsp garlic salt
2 Tbs. parmesan cheese
¼ cup grated mozzarella cheese

About 3-4 hours before baking…thaw rolls on a pan sprayed with non-stick cooking spray. Thaw rolls until soft, but still cold.

Cut rolls in half. Roll each piece into a ball and place 3 balls in each cup of a muffin tin (also sprayed with cooking spray). Cover rolls loosely with sprayed plastic wrap and allow to rise until double in size.

Drizzle butter over rolls and sprinkle with parsley, garlic mixture and mozzarella cheese. Bake at 350 degrees for 15-20 minutes or until golden brown. Makes 24 rolls.

Banana Bread

Courtesy of Kendra Benson

3 very ripe bananas
1 C sugar
1 t baking soda
1 t hot water
2 eggs, beaten
1/2 c crisco
2 c flour
1 t baking powder
1 t salt
1/2 c nuts (optional)

Mash bananas and sugar. Let stand 15 minutes. Dissolve baking soda into hot water, add to banana mix. Cream crisco and eggs in large bowl. Mix flour, baking powder and salt in separate bowl. Add to crisco mix alternating with banana mix. Bake 325 for 1 hour.