Ingredients:

Get Out Of The Box! cookbook www.thelword.com
Corn Bread
Servings: 6
1 1/4 cups cornmeal
1/2 cup flour
1 teaspoon baking powder
1 teaspoon salt.2 tablespoons sugar
1 cup milk
2 eggs, lightly beaten
3 tablespoons butter, melted and cooled

Heat the oven to 425 F.
Lightly grease an iron skillet (or an 8-inch pan if you don’t have one) and put into the oven on the middle rack to warm it. Mix milk, eggs and butter in a bowl, and beat lightly until the eggs are incorporated. Mix all dry ingredients together in another bowl. Add the butter mix and stir just until blended. Pour the mixture into the skillet or pan. Bake for 20-25 minutes or until a nice golden color. Let cool; cut into wedges.
Serve with chili or soup.

Variation Ideas:
-Instead of milk, use 1 1/2 cups plain yogurt, 1 cup shredded cheddar cheese, and
an extra 1/4 cup of cornmeal (1 1/2 cups cornmeal total).
-Add minced onion or sliced jalapenos.
-Add cumin or cayenne pepper.
-Use 2 cups of cornmeal, 2 teaspoons baking powder, 1/2 teaspoon baking soda,
1 cup buttermilk,1 tablespoon sugar and add 1 cup creamed corn

Ingredients:

1 1/2 cups white sugar
2 cups butter
4 1/2 teaspoons baking powder
3 cups all−purpose flour
4 eggs
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups milk

Preheat oven to 400F. Lightly grease and flour one 9 or 10 inch bundt pan. By hand, with a spatula, cream butter and sugar together until light and fluffy. Add eggs all at once and beat well. Sift the flour and the baking powder together. Add to butter mixture along with 1 cup of the milk. Continue to beat well (the batter will be doughy). Add the remaining 1 cup of milk along with the vanilla and almond extracts. Pour batter into the prepared pan. Bake at 400F for 1 hour. Reduce heat to 350F and continue baking for 15 minutes longer.

Ingredients:

1 box Orange Cake Mix
1 box (small) Instant Vanilla Pudding
4 Eggs
2/3 cup Oil
2/3 cup Water

Beat for 7 minutes. Grease and flour angel food pan or a bundt pan. Mix 2/3 cup brown sugar and 2/3 cup chopped nuts. Pour 1/ 2 batter into pan, then add 1/2 brown sugar mixture. Push down with fork. Add rest of batter, then rest of the brown sugar mixture. Bake at 350°. Remove while hot from pan

Ingredients:

2 cups Flour
1 tsp Oil
1/2 cup boiling Water
2 tsp Salt
1 to 2 Eggs
1/2 cup Betty Crocker Potato Buds

Prepare the potato buds using the 1/2 cups boiling water. Start with flour, add salt, oil, eggs and potato buds. At this point you may need to add some water. (If eggs are large, water may not be required.) Knead, roll, cut , fill and boil for about 3 minutes. Use 4-inch diameter cookie cutter to cut dough. Above recipe makes about 20 to 24 circles.

Cheese Filling
2 lb pounds Dry Cheese
1 to 2 Egg Yolks
1/4 tsp Pepper
4 Tbsp chopped Onion
1 tsp Salt
1 tsp Sugar

Sauerkraut Filling
1 lg can Sauerkraut (drain and rinse)
1/2 pound Bacon (Cut in small pieces)
1 med Onion, chopped
Salt, Pepper, Brown Sugar to taste.

Fry bacon and onion. Add drained sauerkraut, salt, pepper and brown sugar. Mix well and cool before filling dough.

1 cup Butter or Margarine
1 pkg 8 oz Cream Cheese
2 cups Flour
1/2 tsp Salt

Remove butter and cream cheese from refrigerator about 15 minutes ahead. Beat in small bowl until blended. With fingertips or wooden spoon blend in flour and salt until dough is smooth. Shape in flat mound on sheet of foil. Wrap and chill overnight. Remove from refrigerator 15 to 30 minutes before rolling. Divide in halves or quart for ease in handling. Wrap reserved portions and return to refrigerator.

Apricot Kolecky
1 recipe Cream Cheese Pastry.
Apricot Jam
Water

Roll pastry 1/8 inch thick and cut with 3 inch round edge. Put 1/4 tsp jam in center of each roll. Brush edge with an inch of water and fold. Place on cookie sheet and chill for 30 minutes. Bake in 375° for 15-18 minutes. Makes 3 dozen.