Breads

These biscuits are very decadent and rich, so savor and enjoy every bite.  They're made by hand, they make the perfect hors d’oeuvre, breakfast or snack.  They are truly a Southern treasure.

Preheat oven to 425 degrees. Whip the cream until stiff peaks form. In a separate bowl blend the flour, baking powder and salt. Gradually add to the whipped cream and blend until a firm dough forms. Knead on a floured surface for approximately 1 minute then roll into a rectangle approximately 9 x 12. Brush melted butter on top and sprinkle with Watkins Cinnamon and sugar. Roll up like a jellyroll and cut into 3/4 inch slices. Place close together in an 8 inch round cake pan sprayed with Watkins Cooking spray. Bake for 15 minutes or until tops of rolls are very lightly browned. While rolls bake, prepare topping by mixing together the topping ingredients. After rolls have baked 15 minutes, take them out of the oven and spread on the topping mixture. Return rolls to the oven and bake an additional 3 to 4 minutes longer or until topping starts to bubble. Remove from oven and serve warm.

From the kitchen of Linda Sikut, Watkins Independent Manager

12 rolls

15

1 Cup Whipping Cream

1 1/2 Cups All-Purpose Flour

4 teas. Watkins Baking Powder

1/2 teas. salt

2 Tbsp. melted butter

2 Tbsp. Watkins Cinnamon

1/2 Cup light brown sugar, packed

Topping:

1/2 Cup light brown sugar, packed

1/4 Cup finely chopped pecans

2 Tbsp. Whipping Cream

1/2 teas. Watkins Vanilla Extract

1/2 teas. Watkins Butter Pecan Extract

Cream butter, extract and sugars. Beat in eggs. Combine bananas and milk in separate bowl. Mix flour, soda and other dry ingredients in another bowl. Slowly add dry ingredients to the creamed mixture alternately with banana mixture. Grease or spray with PAM a square glass pan. Flour it, then pour in mixture. Bake at 350 degrees for 40 minutes.

From the kitchen of Suzie Glennan, The Busy Woman's Daily Planner

15

1/2 C. Butter

1 Tbls. strawberry extract

1/2 C. sugar

2 eggs

1 1/3 C. Bananas (I put 2 whole bananas, medium size)

1 Tbls. milk (a touch more if you desire)

2 C. flour

1/4 tsp. cloves

1/4 tsp. nutmeg

1 tsp. soda

1/4 tsp. salt (I think I've done it without)

In a large bowl dissolve yeast in warm (110 deg. F) Water. Add milk, oil, 1/2 cup sugar, salt, eggs and oats. Stir in enough flour to make a stiff dough. Remove from bowl and knead on a floured surface until dough is satiny and smooth, about ten minutes. Place in a greased bowl, turning to coat top, cover and let rise in a warm place until doubled in bulk. Punch down and divide into 3 equal parts. Combine butter, sugar and cinnamon. Roll dough into a rectangle and spread with one-third cinnamon mixture. Roll up to form a loaf, sealing ends. Place seam side down in greased bread pan.

Repeat with other dough pieces. Cover and let rise for about 1 hour or until doubled in bulk. Bake at 375 degrees F. For about 1 hour or until golden in color.

From the kitchen of Linda Sikut, Baking a Business

15

2 Package (1/4 Oz.) yeast

1/2 Cup Warm Water

1 1/2 Cups Milk, scalded and cooled

2/3 Cup Watkins Original Grapeseed Oil

1/2 Cup Sugar

2 teas. Salt

2 Eggs

1 1/2 Cup Quick Cooking Oats

5 1/2 Cups Flour

Filling:

3 Tbsp. Melted Butter