Preheat oven to 425 degrees and spray a baking sheet lightly with non-stick spray.

Sift flour, sugar, baking powder and salt into a large bowl. Stir in basil.

Blend butter into dry ingredients with a pastry blender until the mixture resembles a coarse meal. Slowly add milk, stirring to incorporate until the mixture forms a sticky dough.

Preheat oven to 350 degrees.

Stir together flour, sugar, baking powder and salt, then cut in shortening with pastry blender or two butter knives used in criss-cross fashion until mixture resembles fine crumbs.

Stir in milk until blended.

Turn dough onto lightly floured surface and gently smooth into a ball. Knead 20-30 times then roll out 1/2-inch thick.

Cut dough with floured, three-inch-round cookie cutter and place dough pieces about one inch apart on ungreased cookie sheet.

Bake 10-12 minutes, or until lightly browned.

Top shortcakes with sweetened sliced strawberries and whipped cream.

Preheat oven to 350 degrees.

Combine dry ingredients in a large bowl. Make a well in the center and set aside.

Combine remaining ingredients in another bowl. Mix until smooth.

Pour the wet ingredients into the dry and mix with a spoon until just combined. Pour into an oiled loaf pan and bake until loaf tests done, about 45 minutes.

Preheat oven to 400 degrees. Line muffin tins with paper liners.

Sift together flour, baking powder, cloves, cinnamon and nutmeg and set aside.

In another bowl combine the oil, eggs and water. Gradually add the honey and beat until thoroughly combined. Add the vanilla and gradually begin adding the dry ingredients. Mix until just combined. Do not over mix. Fold in the apples and spoon the mixture into the prepared muffin tin. Fill the cups 3/4 full.

Bake 20 to 25 minutes until cooked through.

Grease 8×1-1/2 inch layer cake pan.

Sift together first 5 items in large bowl. Add corn oil and blend until fine crumbs form, Stir in raisins and caraway seeds. Mix buttermilk and egg together.

Gradually add to flour mixture, stirring until soft dough forms. Turn out onto floured board; knead lightly until smooth. Shape into ball.

Place in prepared pan. Flatten slightly and cut a cross on top of loaf. Brush with corn oil. Bake in 350-degree oven 50 minutes or until brown.

Preheat oven to 450 degrees.

Sift flour, baking powder, baking soda, salt, brown sugar and cinnamon and set aside.

Using a medium-size bowl, beat melted butter into the sweet potatoes. Add dry ingredients, stirring in a little at a time, alternating with buttermilk. Mix just well enough to moisten all ingredients. Form into a ball and turn out onto lightly floured board. Lightly pat top side with flour as well, since it is rather sticky batter.

Roll out to 1/2 to 3/4 -inch thickness with floured rolling pin. Cut with a floured biscuit cutter. Bake 20 to 25 minutes.

Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan.

Sift together flour, baking soda, baking powder, salt, cinnamon, allspice and ginger; set aside.

Beat eggs; add oil, sugar and sweet potatoes, beating after each addition. Add dry ingredients, stirring well. Stir in nuts and raisins and pour into loaf pan, tapping the pan on the counter to settle the mixture.

Bake for 50 to 60 minutes, or until tester comes out dry. Makes 9 servings.

Cook until thick the cornmeal, sugar salt, shortening and milk (in saucepan). Cool to lukewarm. Add yeast which has been dissolved in lukewarm water, then eggs. Beat thoroughly. Add flour to form soft dough. Knead well on lightly floured surface. Place in bowl, cover, let rise, punch down. Roll out to 1″ thickness, cut with 2 1/2″ biscuit cutter. Brush with melted butter, dust with cornmeal. Place on greased cookie sheet, cover and let rise. Bake at 375 degrees for 15 minutes Yields 18 rolls.