Beer biscuits
Ingredients

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/4 cup shortening

3/4 cup beer

Directions

Preheat oven to 450 degrees F (230 degrees C).
Sift together flour, baking powder, and salt. Cut in shortening until it has cornmeal consistency. Stir in beer, and knead lightly.
Roll dough out to 1/2 inch thickness. Cut with biscuit cutter.
Bake 10 to 12 minutes, or until golden brown.

BAKED HUSH PUPPIES
1 c. cornmeal
1 c. flour
1 tsp. sugar
3 tsp. baking powder
1 tsp. salt
1/8 tsp. cayenne pepper
3/4 c. milk
2 beaten eggs
1/2 c. chopped onion
1/4 c. melted fat or oil
Sift dry ingredients together. Add remaining ingredients and stir only until blended. Place approximately 1 tablespoon batter into well greased small muffin tin wells. Place muffin pans on sheet of aluminum the size of the pan to prevent over browning. Bake in hot oven, 425 degrees, for 15-20 minutes.

SQUASH CORNBREAD
4 med. squash
1 med. onion (optional)
Salt and pepper to taste
1/2 tsp. sugar
butter
2 c. cornmeal
2 tsp. baking powder
1/2 tsp. salt
1/4 c. cooking oil
1 c. milk
2 eggs

Cook first 2 ingredients in 2 cups water until tender; drain and mash squash. Season with salt, pepper, sugar and butter. Mix remainder of ingredients; add squash mixture and bake in buttered casserole. Wonderful with black eyed peas, sliced tomatoes, and onion.

Add c

Soft Garlic Knots
http://foodgasms1.blogspot.com/
Ingredients:
3 cups bread flour
1/4 cup milk
1 tablespoon sugar
2 teaspoons instant yeast
1 and 1/4 teaspoons salt
2 tablespoons olive oil
1 cup plus 2 tablespoons lukewarm water

Topping:
4 cloves peeled, finely chopped garlic
4 tablespoons melted butter
1/4 teaspoon Italian seasoning

In the bowl of a stand mixer combine the dry ingredients together (including yeast) then add the olive oil, milk and water. Using the paddle attachment or dough hook, mix and knead to form a smooth, elastic dough, adding additional water or flour as needed. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise in a warm area for about 1 hour, until it’s doubled in bulk.
Divide the dough into 8-10 equal pieces. Roll each piece of dough into a long rope, about 10 inches long. Tie each rope into a loose knot. Fold the ends underneath the roll and tuck in to secure. Place knots on a large baking sheet and let rise for 45-50 minutes or until large and puffy. Don’t put rolls too closely together as they’ll double in size and you don’t want them to touch while baking. While rising, preheat oven to 350 degrees. Bake for 15-18 minutes or until just golden brown. When rolls are baking, prepare topping by mincing garlic and combining with butter and Italian seasoning. Brush on hot rolls just out of the oven.

Serve warm, or reheat in microwave just prior to serving.

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