Instructions:

1. In a large mixing bowl, dissolve the yeast in warm water.
2. Add buttermilk, ½ cup of butter or margarine, eggs, 2 ½ cups flour, ½ cup sugar, baking powder and salt.
3. Using a mixer on low speed, blend the mixture. Scrape sides and bottom of the bowl.
4. Beat the mixture on medium speed for 2 minutes. Stir in the remaining 3 cups of flour. At this point, the dough should remain to be soft and slightly sticky.
5. Knead for 5 minutes, or approximately 200 turns on a lightly floured board.
6. Cover and leave dough to rest for about half an hour.
7. Divide dough in half. Roll each half into a 12×7 inch rectangle. Spread 1 tbsp soft butter and dust with ¼ cup of the sugar and 1 tsp of ground cinnamon on each half.
8. Beginning at the wide side, roll up the halves. Pinch the seams properly to seal. Cut 12 slices from each roll.
9. Smother two 9-inch round cake pans with ¼ cup melted butter, ¼ cup brown sugar, and ½ cup chopped pecans in each of the pans. Put 12 dough slices in each pan, leaving a small space in between slices. Let rise until height is doubled.
10. Put in a pre-heated 375 degrees F oven for about 30 minutes. Turn pans over onto serving plates and serve.

Instructions:

1. Bring to a near boil or scald the milk. Set aside and let cool.
2. Using a spoon or a spatula, cream the sugar, egg yolk, and butter. Add the lukewarm milk, and the flour and the dissolved yeast cake, alternately.
3. Beat the batter lightly. Add the stiffly beaten white.
4. Allow the batter to rise over night.
5. Spread flour over a bake-board. Take out large spoonfuls of the dough, add a little flour, and then roll them into flat cakes.
6. Grease pie tins and spread the dough in. Leave for about 1 ½ hours or until light and then brush melted butter all over the top and cover thickly with brown sugar.
7. If you prefer to spread “rivels” on top, combine ½ cup sugar, ½ cup flour, and 2 tbsp butter.
8. Crush together and then sprinkle on top of the cakes.

Instructions:

1. Pre-heat oven to 350 degrees Fahrenheit.
2. Sift flour and combine with baking powder, baking soda, and salt.
3. Use a knife or spatula to cut shortening into the flour mixture. Mix constantly until it becomes a coarse lump.
4. In a shallow bowl, pour buttermilk into beaten egg and mix. Pour buttermilk mixture into flour.
5. Grease an 8-inch square cake pan and sprinkle with flour. Pour batter into pan.
6. In a large mixing bowl, combine brown sugar, cinnamon, melted butter, and chopped pecans. Mix until crumbly. This will serve as topping for the cake.
7. Sprinkle the topping generously over the batter and bake in pre-heated oven for 30 minutes.
8. Allow cake to cool in racks before slicing and serving.

Instructions:

1. Combine ¼ cup warm water, yeast, and ½ teaspoon of sugar in a small mixing bowl. Set aside and let the mixture become foamy. This should take at least 8 minutes.
2. Blend 2/3 cup sugar, ½ cup butter, milk powder, and salt in a large mixing bowl using a stick blender. Beat in eggs one by one.
3. Pour remaining ¾ cup water and yeast mixture then add flour, one cup at a time. Use spatula to mix all ingredients together and scrape the dough away from the side of the bowl. Dough should be soft and sticky.
4. Dust a wooden board with flour and knead dough until it becomes smooth.
5. Grease a large bowl and place dough inside. Cover with plastic wrap and set aside in room temperature for 2 ½ hours to let the dough rise. Grease also two 10-inch round cake pans.
6. In a small mixing bowl, beat brown sugar, ½ cup butter, ¼ cup water, honey, and corn syrup together. Spread in bottom of cake pans and sprinkle pecans.
7. Divide dough in two and roll each piece into a rectangle.
8. In a small bowl, mix remaining teaspoons of sugar and cinnamon and lightly sprinkle over rectangular dough.
9. Roll rectangular dough into logs then cut the logs into 12 buns. Place buns, cut side down, on the pans and cover with plastic. Set aside for an hour to allow the dough to rise some more.
10. Bake buns in pre-heated oven at 375 degrees Fahrenheit for 30 minutes or until they are a deep golden brown.
11. Let the buns cool on racks for 30 minutes before serving.

Instructions:

1. Combine ¼ cup all-purpose flour, brown sugar, room temperature butter, and cinnamon in a small mixing bowl. Mix ingredients together using a fork. This will serve as the topping for the cake. Set aside.
2. Sift 1 ½ cups all-purpose flour into a bowl. Add baking powder and salt. Set aside.
3. Mix beaten egg with sugar and melted butter in a large mixing bowl. Pour milk and add vanilla into mixture. Slowly stir in the flour mixture as well. Mix the batter thoroughly.
4. Grease a 9-inch square baking pan and pour batter inside.
5. Sprinkle topping all over the surface of the batter.
6. Bake in pre-heated oven at 375 degrees for 25 to 30 minutes.
7. Let cake cool on a rack before cutting into small square pieces for serving.

Instructions:

1. Pre-heat oven up to 350 degrees Fahrenheit.
2. Mix Bisquick, eggs, butter, vanilla, almond extract, and sugar in a baking pan. Stir mixture until consistency becomes smooth and fluffy.
3. Using a knife or spatula, evenly spread out the cherry or lemon filling over the batter.
4. Place the cake inside pre-heated oven and let it bake for up to 25 minutes.
   Make the glaze by putting milk and sugar together. Blend those two until mixture becomes a smooth liquid.
5. When the cake is done, take it from the oven and allow it to cool. Pour the glaze over the cake as it is cooling.