Zucchini Muffins

3 eggs
1 cup vegetable oil
2 ¼ cups sugar
2 cups grated zucchini
1 cup drained crushed pineapple
3 cups flour
½ teaspoon salt
3 teaspoon cinnamon
1 ½ teaspoon baking soda
1 ½ teaspoon vanilla
½ teaspoon nutmeg


Beat eggs, oil and sugar. Add zucchini, pineapple, flour, salt, cinnamon, soda and vanilla. Stir until well mixed. Put in muffin tins. Bake at 375 degrees for 15-20 minutes.

Makes 2 ½ dozen
Rachael C. Horstmann

Caramel Pull-Aparts

18 Rhodes Rolls (thawed)
1/2 box cook and serve butterscotch pudding
3/4 margarine cube (melted)
1/2 cup brown sugar
1/2 cup chopped pecans
pinch of cinnamon

Place rolls in bundt pan. Melt margarine and stir in brown sugar and cinnamon. Pour over rolls. Sprinkle butterscotch pudding evenly over the top. Let rise. Bake at 350 degrees for 30 minutes.

Baking Powder Biscuits

Ingredients:
2 cups sifted flour
1 tbls. baking powder
1 tsp. salt
1/4 cup shortening
3/4 cup milk (about)

Directions:
Sift dry ingredients together. Cut in shortening until mixture resembles coarse meal or crumbs.
Make a hollow in flour-shortening mixture and stir in enough milk to make dough that leaves the sides of the bowl and sticks to the mixing fork.
Turn onto lightly floured surface and and kneed with heel of hand 15 times.
Roll 1/2" thick
Cut with 2" cutter put on ungreased baking sheet.
Bake 450 degrees 10 to 12 minutes, or until golden brown.
Makes 12 to 16 biscuits.