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.

Streusel:
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.

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.

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.

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.

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.

2-1/2 cups all purpose flour
1 cup oats, uncooked
1/2 cup chopped nuts
1 tablespoon baking powder
1-1/2 teaspoons cinnamon
1 teaspoon salt
1/4 teaspoon nutmeg
1-1/4 cups packed brown sugar
3 eggs
2/3 cup vegetable oil
1 teaspoon vanilla
2 cups shredded apple (about 3 large apples)

Heat oven to 325. Grease bottom only of a 9 x 5 inch loaf pan. In medium size bowl, combine flour, oats, nuts, baking powder, cinnamon, salt and nutmeg. In large bowl, combine sugar, eggs, oil and vanilla; mix until smooth. Stir in apple. Add flour mixture, mixing just until dry ingredients are moistened. Pour into prepared pan and bake about 1 hour and 10-15 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire cooling rack. From the Arlington Journal.

2 pkg. yeast
6 cups flour
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon soda
2 cups milk
1/2 cup water
Cornmeal

Combine 3 cups flour, yeast, sugar, salt and soda in food processor. Heat liquids until very warm (120-130 degrees). Add to dry mixture. Beat well. Stir in rest of flour to make stiff batter. Halve the dough and put into greased and sprinkled with cornmeal loaf pans (2). Sprinkle tops with cornmeal. Cover and let rise for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans and cool. Makes two loaves. From Jeannie Morgan.

2 cups Quaker oat bran hot cereal, uncooked
1/3 cup firmly packed brown sugar
1/4 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 teaspoon nutmeg
1 cup skim milk
2 egg whites, slightly beaten
3 tablespoons vegetable oil
1-1/2 teaspoons vanilla
1/4 cup Quaker oats
1 tablespoon firmly packed brown sugar

Heat oven to 400 F. Line 12 muffin cups with paper baking cups. Combine oat bran, 1/3 cup brown sugar, flour, baking powder, salt and nutmeg. Add combined milk, egg whites, oil and vanilla, mixing just until moistened. Fill muffin cups almost full. Combine oats and remaining 1 tablespoon brown sugar; sprinkle evenly over batter. Bake 20-22 minutes or until golden.

1-1/2 cups flour
1 cup Quaker Oats
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon grated lemon peel
1/4 teaspoon salt
1 cup milk
1/3 cup margarine, melted
2 egg whites, slightly beaten
3/4 cup fresh or frozen blueberries
1/4 cup raspberry or strawberry preserves

Heat oven to 400 F. Line 12 medium muffin cups with paper baking cups or spray with nonstick spray. Combine first six ingredients; mix well. Add combined milk, margarine and egg whites, mixing just until moist. Stir in blueberries. Fill prepared cups half full. Spoon 1 teaspoon preserves over batter. Spoon remaining batter over preserves. Bake 23-25 minutes or until golden brown. Makes 1 dozen muffins.