These ones are good warmed in the morning to have with that first cup of coffee.

In a large bowl mix:
2 cups all purpose flour
1 1/4 cups white sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt

Stir in:
2 cups grated carrots
1/2 cup raisins
1/2 cup nuts
1/2 cup coconut
1 apple peeled,cored and grated

In a seperate bowl, beat together:
3 eggs
1 cup salad oil
2 tsp. vanilla

Stir into flour mixture until batter is just combined. Spoon into well greased muffin cups, filling to the top. Bake 350 degrees - 20 minutes. Makes about 14 large, scrumptious muffins.

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Sprinkled with brightly colored candies and dotted with multicolored Easter eggs, this bread will add an extra holiday touch to a festive Faster dinner. Traditionally shaped in wreath form, or 'corona di nove.' many American cooks bake it in the shape of rabbits or fancy Easter baskets.

Lightly butter in a 2'x12-in. baking sheet.
Dip 5 uncooked eggs in food dyes to color (follow directions on package) and set aside.
In a bowl soften 2 pkgs. active dry yeast in 1/2 cup warm water (110 degrees to 120 deg F.) Set aside.
In a large bowl place 1/2 cup warm water, and blend in 1 1/2 cups sifted all-purpose flour. Add the yeast and beat until very smooth. Cover bowl with waxed paper and a towel and let stand in warm place (about 80 degrees F) for 1 1/2 to 2 hrs.
Cream until thoroughly blended:
3/4 cup shortening
1 1/2 tablespoons lemon juice
1 tablespoon grated lemon peel
Gradually add in a mixture of:
3/4 cup sugar
1 teaspoon salt
Add 2 eggs, one at a time. Beating well after each addition. When yeast mixture has doubled in volume, add to creamed mixture, beating thoroughly until smooth.
Measure and sift 3 to 4 cups all-purpose flour. Add about one-half of the flour to yeast mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Knead on a lightly floured surface.
Select a deep bowl just large enough to allow dough to double. Grease the bowl well. Shape dough into a smooth ball and place into greased bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and a towel and let dough rise until doubled (about 1 1/2 to 2 hrs).
When dough is doubled, punch down with fist. Divide dough into two equal balls. Let stand covered for 10 minutes.
Roll each ball out into a long roll about 26 in long. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Place on prepared baking sheet. Place colored eggs into spaces of braid. Cover Loosely with towel. Set dough aside in a warm place until doubled.
Brush bread with a mixture of
1 egg yolk
1 tablespoon milk
Sprinkle with tiny multicolored candies. Bake at 375 degrees for 30 to 35 minutes, or until bread is golden brown.

INGREDIENTS:
2 1/2 cups self rising flour
*see note after recipe
1/4 cup sugar
1 1/3 cups milk
2 eggs, slightly beaten
vegetable oil for frying
powdered sugar and cinnamon for garnish
a FUNNEL

Combine the flour, sugar, milk and eggs..Beat until smooth. Heat your oil, at least 1 inch deep, in a large skillet...(I use my electric skillet).
Hold your finger over the bottom of the funnel, and pour in about a cup or so of batter. Holding the funnel over the hot oil, move your finger, and sprial the batter into the hot oil, making circles. Fry each funnel-cake until golden brown on the bottom, and then carefully turn over to cook the other side. Drain them on paper towels, and sprikle with powdered sugar and cinnamon. Yeild approx. 12 5 inch cakes..
NOTE: to substitute regular flour for self rising..add 1 tsp baking powder PLUS 1/2 tsp salt for EACH CUP OF SELF RISING FLOUR NEEDED!!

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INGREDIENTS:
1 pkg active dry yeast
1 1/2 cups warm water
2 Tbsp honey
2 Tbsp melted butter
1 tsp salt
3 cups flour, divided use
1 Tbsp cinnamon
1 cup raisins

In a large bowl, dissolve the yeast in the warm water. Add the honey, and let sit for 5 minutes to "proof". Add melted butter, salt, and 2 cups of the flour. Mix on low speed, with a mixer, until well blended, then mix on high for 1 minute.
By hand, stir in the remaining flour. Cover the bowl with a damp towel, or plastic wrap sprayed with a little non-stick spray, and let rise in a warm place until doubled.
Punch dough down, and add in the cinnamon and raisins. Spoon the batter into 2 greased loaf pans. Cover them and let them rise until the batter just reachs the tops of the pan.
Bake in a 350 degree oven until loaves are golden, and sound hollow when tapped. (approx. 40 minutes)
*NOTE FROM ME: I like to Plump up my raisins when using them in baking, I soak them in warm water, warm amaratto, or even whisky! Try it and see what you think!!

INGREDIENTS:
2 cups flour, sifted
3 teaspoons baking powder
1/2 teaspoon baking soda
1 tsp salt
5 tablespoons shortening or lard
1 cup buttermilk

Combine the flour, baking powder, baking soda, and salt. Mix well. Cut in the shortening with a pastry blender, or two knives, until the mixture resembles course meal.
Add the buttermilk, stirring just until the dry ingredients are moistened. Turn out onto a lightly floured surface, and knead gently for about 1 minute. DO NOT OVERWORK THE DOUGH!
Roll or gently pat the dough out to 1/2 inch thickness. Cut with a biscuit cutter, or glass dipped in flour. Place the biscuits on an ungreased baking sheet, and bake at 450 degrees, until golden brown. This recipe makes approx 10-12 medium sized biscuits.

INGREDIENTS
2 1/2 cups flour
1/2 teaspoons salt
1 1/2 tablespoons baking powder
3 tablespoons sugar
3/4 cup shortening or lard
2/3 cup sweet milk

Combine the flour, salt, baking powder and sugar together, mixing well. Cut in the shortening until the mixture resembles course meal. Add the milk, and stir just until moistened.
Turn out dough unto a floured surface, and knead two or three times. Pat or roll the dough out to 3/4 inch thickness.
Cut with a 2 inch cutter, and place on an ungreased baking sheet. Bake in a preheated 450 degree oven for about 20 minutes, or until golden brown.