Sopaipillas are little pillow-shaped pastries. They may be served plain as a bread, or as suggested here, sprinkled with cinnamon-sugar as a dessert. Sometimes they are topped with syrup.

2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 – 3/4 cup cold water
Oil or shortening for deep frying, heated to 365F
Cinnamon sugar

Sift flour, baking powder, and salt together into bowl. Cut in shortening until mixture resembles coarse crumbs. Sprinkle water over top and work in gradually until dough will just hold together (as for pie pastry). Turn onto a lightly floured surface and knead gently about 30 seconds. Roll out as thin as possible. Cut into 2-inch squares. Fry one or two at a time in heated fat, turning until puffed and golden brown on both sides. Drain on paper towels. Sprinkle with cinnamon sugar while still hot.

scones (royal hibernian hotel)

2 cups flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 cups whole wheat flour
3/4 stick butter, cut up
1-1/2 to 1-2/3 cups milk

Sift white flour, sugar, baking powder and salt. Combine with whole wheat flour in a large bowl. Cut in butter with two knives or the tips of fingers. Add milk until the mixture is manageable, but not wet. Knead lightly. Pat 1/2 inch thick onto floured board. Cut into squares, then into triangles. Bake in preheated 375 oven for 20 minutes. Makes about 18 scones. From The Washington Post.

pumpkin cranberry bread

2-1/4 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups granulated sugar
1/2 cup oil
1 cup Libby's solid pack pumpkin
1 cup cranberries, chopped

In large bowl combine flour, pumpkin pie spice, baking soda and salt. In small mixer bowl, beat eggs; beat in sugar, oil and pumpkin. Pour pumpkin mixture into dry ingredients; stir until just moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8 x 4 inch loaf pans. Bake in preheated 350 oven for 60 minutes or until done. Cool 5-10 minutes; remove from pans.

pumpkin bread

2-2/3 cups sugar
2/3 cup shortening
4 eggs, beaten
1 can (1#) pumpkin
2/3 cup water
3-1/3 cups sifted flour
1/2 teaspoon baking powder
2 teaspoons soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup chopped walnuts
2/3 cups cut-up dates

Cream together the sugar and shortening until light and fluffy. Stir in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Gradually stir dry ingredients into the pumpkin mixture. Add nuts and dates. Blend well. Turn batter into two greased 9 x 5 loaf pans. Bake at 350 for 1 hour and 15 minutes, or until bread is done. Makes 2 loaves.

poppyseed rolls

2 envelopes yeast
1/2 cup warm milk
6 cups sifted flour
1 teaspoon salt
1 cup butter or margarine
3 tablespoons sugar
3 eggs
1/2 pint sour cream

Dissolve yeast in milk. Combine flour, salt, butter, sugar, eggs and sour cream. Add yeast and milk mixture. Blend well. Divide dough into four parts and thinly roll out each part as for a jelly roll. Spread with poppyseed mixture, roll and place in a greased pan to rise for 1 hour or until double in bulk. Bake 35-40 minutes at 350 degrees.

Poppyseed Filling:
For above recipe either use two cans of Solo Poppyseed Filling or make your own.

1/2 pound poppyseed
1/2 cup sugar
1/2 cup honey
2 tablespoons butter
3/4 cup milk
1 teaspoon vanilla

Mix poppyseed, sugar, honey, butter and milk. Cook for two minutes. When cool, add vanilla.

peach streusel coffee cake

1/2 cup Quaker Oats
1/3 cup sugar
3 tablespoons margarine, melted
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)

Coffee Cake:
1 cup sugar
1/2 cup margarine, softened
1-1/2 teaspoons vanilla
4 egg whites
1-1/2 cups flour
3/4 cup Quaker Oats
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 cup light sour cream
1 cup sliced fresh peaches (or 1 16-oz. can sliced peaches drained)

Heat oven to 350 F. Spray 9-inch square baking pan or grease lightly. For streusel, combine all ingredients; mix well. Set aside.

For coffee cake, beat first three ingredients until fluffy. Add egg whites, mix until smooth. Combine dry ingredients; mix well. Add to sugar mixture, half at a time, alternately with sour cream; mix just until blended. Spread into prepared pan. Arrange peach slices over batter. Sprinkle with streusel. Bake 50-55 minutes or until wooden pick inserted in center comes out clean. Serve warm. 16 servings.

nutty orange coffee cake

3/4 cup granulated sugar
1/2 cup chopped pecans
2 teaspoons grated orange rind
4 oz. reduced-fat cream cheese
2 11-ounce cans refrigerated buttermilk biscuits
1/2 cut butter or margarine, melted
1 cup sifted powdered sugar
2 tablespoons fresh orange juice

Combine first three ingredients in a small bowl; set aside. Place about 1 teaspoon cream cheese on half of each biscuit. Fold biscuit over cheese; press edges to seal. Dip biscuits in melted butter and dredge in sugar mixture; place curved side down in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle any remaining butter over biscuits; sprinkle with any remaining sugar mixture. Bake at 350 for 40 minutes or until done. Immediately invert into serving plate. Combine powdered sugar and orange juice, stirring well. Drizzle over warm coffee cake. Serve immediately. From June, 1995 Southern Living magazine.

mom’s banana bread

1/4 cup shortening
1 teaspoon salt
1 cup sugar
2 eggs
1-1/2 cups flour
1 teaspoon soda
3 bananas, beaten creamy

Cream shortening, add salt, add sugar gradually. Add eggs, one at a time, beating well after each addition. Sift flour, measure, sift together with soda. Mash bananas with a fork, beat until light, add alternately with sifted dry ingredients to egg mixture. No nuts in this recipe. Turn into greased loaf pan. Bake 1 hour at 350.

maine blueberry muffins

1-1/4 cups Quaker Oats
1-1/4 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
3/4 cup fresh or frozen blueberries
2 tablespoons sugar
2 teaspoons cinnamon

Grease 12 medium-size muffin cups or line with paper baking cups In bowl, combine oats, flour, sugar, baking powder and salt. Combine milk, egg and oil; add to dry ingredients, mixing just until dry ingredients are moistened. Gently fold in blueberries. Fill muffin cups 2/3 full. Mix together sugar and cinnamon; sprinkle over muffins. Bake for 20-25 minutes in a 425 oven. Serve warm. Makes 1 dozen muffins. From the Arlington Journal.

holiday morning french toast

1 cup brown sugar
1/2 cup butter, melted
3 teaspoons ground cinnamon, divided
3 tart apples (such as Granny Smith), peeled, cored and thinly sliced
1/2 cup dried cranberries or raisins
1 loaf Italian or French bread, cut into 1-inch slices
6 large eggs
1-1/2 cups milk
1 tablespoon pure vanilla extract

Combine brown sugar, butter and 1 teaspoon cinnamon in a 13×9 inch baking dish. Add apples and cranberries; toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top.

Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4-24 hours.

Bake covered with aluminum foil in a preheated 375 oven for 40 minutes. Uncover and bake 5 minutes longer. Remove from oven and let stand 5 minutes to set. Serve warm. Makes 12 servings.