1/2 cup butter
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix

Preheat the oven to 450°F.

Combine all of the ingredients, knead the dough by hand until the dough holds together- do not over knead.

Flour your hands, pat the dough flat to 3/4-inch thickness.
Cut biscuits with a biscuit cutter.

Bake on a greased baking sheet for 13 minutes, or until golden brown.
When they come out of the oven brush with melted
butter.
Makes 18 Biscuits

No Eggs. Nope.
Simmer 2 cups Onions in 1 stick Butter, add Leaves and Stalks of Center of Celery Chopped very fine. (Aprox 5 small heart stalks)
add about 2 cups water with Chicken Or Vegetable Broth Cubes dissolved in.
Add Salt, Pepper, and other seasonings
Pour over torn bread bits and stir, toss, mix wth hands. Whatever You like- it should be part Dry- Turkey Juices should make up the Rest of the moisture. Taste. it’s Egg-Safe!
if it’s too weaky- and more seasoning to a cup of water a Pour around and Re-mix.

Sprinkle Knox over Cold water in pan.
Add Sugar, heat to rolling boil.
Reduce heat, Simmer 10 mins uncovered.
Pour hot sauce over Powdered Sugar in bowl.
Beat 2 mins until foamy, add remaining ingredients.
Beat to soft peaks, aprox 4 mins more.

*Keep frosting covered in fridge
*Heat small amounts in microwave to use.

Dissolve Baking soda in Water, set aside.
Blend in mixer:
sugar, shortening, molasses, eggs.

Combine:
flour, cinnamon, ginger, cloves, salt.
Add to mixer bowl, mix.

Pour baking soda water over mix, blend thoroughly.
Dough is is like soggy tootsie roll, very heavy & thick.
Shape into log, wrap in saran wrap, refrigerate overnight if possible.

*Chill dough 2+ hours
*Roll dough 1/4 inch thick
*Place 2 inches apart
*Ungreased pan is ok

*Rest on cookie sheet 1 to 2 mins after baking
*Frost with Shummy Frosting when completely cooled.

Toss it in the bread machine. Take it out o the bread machine. Shape into two loaves. Bake it.

It’s not rocket science, it’s bread. Even if you mess it up, it’ll be good.

You can get all serious though, and press-roll the loaves, taking care to remove bubbles as you go,  shape just so, lay out on corn meal to bake, slice the tops and do the egg wash.  Splash some water into oven to create steam. If you do those things, you’ll have honest french baguettes.  If not, you’ll have casual bread for peanut butter and such.

375 oven for less than half an hour.

Whisk eggs, milk and salt.  Add flour. Batter will be like thin pancake batter and rounds will be kind of rubbery looking once cooked. That’s ok, they’ll be great.

Spoon 2 tablespoons onto hot griddle, spread with spoon to make 4-5 inch rounds. You’ll make about 20 rounds.

Cook until firm, but do not flip. Remove to plate /platter, or counter while cooking the remaining batter into crepe-like circles.

– Option, sprinkle chopped fresh spinach on each round.

Dop a spoon of lasagne filling down center of circle. Fold two sides in to make an almost-roll. Lay seam side down in baking pan with sauce on the bottom. Add more sauce on top.  Sprinkle grated parm cheese, and grated mozzerella on top.

Cover with foil; leave one side unsealed for steam to escape.  Bake at 350 for 30 mins.

Note on size of rounds – If you size them about half the width of your baking pan, two columns will work lovely.  Lay any leftover rolls down the center on a second layer. This works well for “big hungry” portions so you can cut the thicker servings from the center row, then have smaller servings along the edge.