Topping:
2/3 cup firmly packed brown sugar
1/4 cup light corn syrup
1/4 cup (1/2 stick) margarine, melted
1/2 teaspoon ground cinnamon
1 cup pecan halves

Biscuits:
2 cups flour
1 cup Quaker Oats
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup margarine
1 cup buttermilk or sour milk

Heat oven to 425 F. For topping, combine first four ingredients; mix well. Spread onto bottom of 9-inch square baking pan. Sprinkle with pecans; set aside. For biscuits, combine dry ingredients; mix well. Cut in margarine until crumbly. Stir in buttermilk, mixing just until moistened. Knead gently on floured surface 5-7 times. Pat into 8-inch square. Cut with knife into 16 2-inch square biscuits; place over topping in pan. Bake 25-28 minutes or until golden brown. Let stand 3 minutes; invert onto large platter. Serve warm. Makes 16 servings.

1-3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1/2 cup buttermilk
2 tablespoons hot water

Combine flour, baking powder and salt. Cut in shortening until the mixture resembles coarse meal. Make a well in the center and add buttermilk and water gradually; stir until a loose (not gummy) texture is achieved, adding more flour if necessary. Knead gently on a lightly floured board for about a minute. Roll dough to 1/2-inch thick and cut into rounds. Place 1-inch apart on an ungreased cookie sheet. Bake at 450 for 15 minutes or until lightly browned.

The Bubble Room in Captiva, FL is one of the nation's most distinctive restaurants, a fantasy land crammed to the rafters with antique toys, serviced by waiters in scout uniforms, specializing in belly-bludgeoning portions of American food. The owners refuse to part with the recipe for their famous Bubble Bread, but here's how the Washington Post thinks it's made:

1 loaf Italian bread
1-1/2 sticks unsalted butter, at room temperature
2-3 cloves garlic
2 ounces. prosciutto, minced
1 cup freshly grated Parmesan cheese
Freshly ground black pepper, to taste
Approximately 6 ounces. cream cheese, at room temperature.

Cut the bread on the diagonal into 3/4 inch slices. Arrange the slices on a baking sheet. Lightly toast the bread on both sides under a preheated broiler. Cream the butter in a mixing bowl. Mince the garlic and prosciutto and add them to the butter. Beat in half of the Parmesan cheese and pepper. Note: you probably won't need salt as the ham and cheese are quite salty. Spread each bread slice with cream cheese. Spread the garlic mixture on top and sprinkle with the remaining cheese. Just before serving run the bread slices under the broiler or bake in a 400-degree oven until the topping is hot and bubbling.

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
3 teaspoons vanilla
3 cups sifted flour
1 teaspoon salt
1 teaspoon soda
3 teaspoons cinnamon
Dash of nutmeg
1 teaspoon baking powder
1/2 cup chopped nuts
1 cup blueberries

Beat eggs until light and foamy. Add oil and sugar, grated zucchini and vanilla. Mix lightly but well. Add flour, salt, soda, spices and baking powder, which have been sifted together. Blend well. Add nuts and blueberries. Pour into a 9 x 5 x 2″ pan. Bake at 325 for 1 hour or until pick inserted in center comes out clean. From the Arlington Journal.

1 pkg. Duncan Hines blueberry muffin mix
1/3 cup chopped nuts
3 tablespoons sugar
1 egg
1/2 cup+ 1 tablespoon water

Preheat oven to 375. Grease and flour a 9 x 5 x 3″ loaf pan. Empty blueberries into strainer. Wash under cold running water. Set aside to drain. In a medium bowl combine all ingredients except blueberries; mix until well blended. Gently fold in drained blueberries. Spread batter in prepared pan. Bake at 375 for 30-35 minutes until bread tests done with a toothpick. Cool in pan about 10 minutes, then remove from pan.

2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup milk
1 stick butter or margarine, melted
1 cup fresh or frozen blueberries
1 teaspoon grated lemon peel (optional)

Preheat oven to 375. Grease 12 medium muffin cups or line with paper baking cups. Mix together dry ingredients. Add combined egg, milk, and melted butter, mixing just until moist. Fold in blueberries and lemon peel. Fill prepared muffin cups 3/4 full. Bake 20-25 minutes or until golden brown. Makes 1 dozen.

1/2 cup butter
1-1/4 cup sugar
2 eggs
2 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
Pinch of nutmeg
1/2 cup milk
2-1/2 cup blueberries
2 teaspoons sugar for berries

Cream butter well, add sugar gradually until fluffy. Beat in eggs, one at a time. Combine dry ingredients. Add to butter mixture alternately with milk. Mash 1/2 cup of blueberries with 2 teaspoons of sugar. Stir into dough. Fold in remaining blueberries. Grease and flour entire top and insides of muffin tins. Fill tins right to the top. Sprinkle with 1/4 cup sugar and 1/2 teaspoon of cinnamon. Bake at 375 for 25-30 minutes. Cool in pan 30 minutes. From Mary Albert.

1 pkg. Duncan Hines Blueberry muffin mix
2 tablespoons cooking oil
1 egg
1/2 cup water
1/3 cup brown sugar
1 teaspoon cinnamon

Preheat oven to 350. Empty blueberries into strainer. Wash under cold running water. Set aside to drain. Pour oil into an 8-inch or 9-inch square pan; tilt pan to cover bottom. Put muffin mix, egg and water into pan; stir with a fork until well blended (about 1 minute). Sprinkle drained blueberries, brown sugar and cinnamon over batter; use a fork to fold into batter just enough to create a marbled effect. Scrape sides and spread batter evenly in pan. Bake at 350 for 25-30 minutes until coffee cake tests done with a toothpick. Use a knife to loosen cake from sides of pan. Cut and serve directly from pan.

4 cups Bisquick
2/3 cup club soda
8 ounces sour cream
1/2 to 1 stick butter

Mix first three ingredients well. Melt butter in baking pan. Roll out dough about 1/2 thick, cut with cutter and place in pan over melted butter. Bake at 350 to 375 until brown. Brush tops with butter and pig out. (From the City of New Orleans, Louisiana)