1 c. self-rising flour (if using regular flour, add scant 1/2 tsp. soda and 1/4 tsp. salt)
1/2 c. milk
2 generous T. mayonnaise or 1/4 salad dressing

Mix ingredients together. Cook in unheated muffin tins at 425 degrees for about 15 minutes.

1 pkg. dry yeast
1 tsp. salt
1 c. lukewarm water
2-2 1/2 c. flour
1/2 c. potato flakes
White cornmeal

Add yeast to water and mix well. Add rest of ingredients and enough flour to make a manageable but soft dough. Put in greased bowl and let rise until doubled. Dump out on floured surface and pat 3/4 inch thick (no thinner). Cut with tuna fish can and place on cookie sheet which has been sprinkled liberally with cornmeal. Let rise one hour. Sprinkle electric fry pan with cornmeal and heat to 350 degrees. Cook muffins 8 minutes on first side, turn and cook another 5-8 minutes on second side. Be careful not to crowd muffins in fry pan. These muffins keep best in the refregerator.

2 c. raisins
2 c. buttermilk
1 c. very hot water
1 tsp. salt
1 c. margarine
2 1/2 tsp. soda
1 c. sugar
2 c. flour
2 eggs
3 c. Kelloggs All-Bran

Soak raisins in hot water and set aside to soften. Cream margarine and sugar thoroughly. Add eggs and beat. Alternately add buttermilk and dry ingredients, then bran. Finally add water-raisin mixture. Bake in muffin tin in 375 degree oven for 20 minutes. Makes about 2 1/3 dozen.

2 eggs
1 c. milk
1 c. flour (scant)
1/2 tsp. salt

Break eggs into bowl. Add milk, flour and salt; all at once. Mix thoroughly (disregard lumps). Fill muffin tins 3/4 full and put into preheated 450 degree oven for 30 minutes---don't peek!

A recipe from my niece, Denise Frank.

2 pkg. compressed yeast
5 oz. butter
2 c. milk
3/4 c. sugar
1/2 tsp. salt
5 to 6 tsp. ground cardamon
5 1/2 to 6 c. flour

In large bowl dissolve yeast in 1/4 to 1/3 c. warm (body temperature) milk and 1/4 tsp. sugar; cover with cloth, let bowl sit in warm water bath. (This helps the yeast to rise more quickly.) Melt butter in a saucepan, add milk, sugar and salt, allow mixture to reach body temperature. Mix cardamom and half the flour; add to butter – sugar – milk mixture. Add yeast mixture. Combine thoroughly.
Gradually add remaining flour and knead until dough becomes pliable and not sticky. Put in bowl, cover loosely with a cloth, allow to rise in warm, draft-free place until double (about 45 min.). Punch down dough. Divide into 4 sections. With each section, do the following: roll out to a rectangle, spread rectangle of dough with butter and sprinkle with sugar (white or brown) and raisins. Roll dough up lengthwise into a long roll and pinch edges together. Cut crosswise into buns about 1 inch apart. Set on greased cookie sheet, cut side up. Cover with cloth and let rise another 30 min. Baste with beaten egg and sprinkle with almond bits, pearl sugar, or whatever decoration you wish, if desired. Bake 7 to 8 minutes in 450 degree oven.

One cup of sugar, two eggs, two tablespoons of melted butter, two thirds cup of milk, two even teaspoons of cream tartar, one even teaspoon of soda, flour enough to roll, salt and nutmeg.

One cup sugar, 3 eggs, beaten light and together; 3 full tablespoonfuls melted butter, 1 cup milk, a little salt, 3 heaping teaspoonfuls Royal baking powder, 4 cups flour, or until stiff enough, and roll out. Flavor with nutmeg or any preferred flavoring.

1/2 cup sugar
pinch salt
1 cup sour milk
1 teaspoonful soda
1 cup corn meal
3/4 cup (scant) white flour
shortening size of egg

Bake in gem tins or loaf.

2/3 cup sugar
2-3 cup corn meal
1 1/2 cups flour
3 teaspoonfuls Royal baking powder
1 egg
1 teaspoonful salt
1 tablespoonful shortening
1 cup sweet milk

Put all together before stirring.

1 cup sour milk
2-3 cups brown sugar
1 egg
butter size of an egg
1/2 teaspoonful soda
equal parts corn meal and flour

Bake in muffin tins.