BREAD500

      Title: Baked Cheddar Toast

 Categories: Breads, Cheese, Eggs, Main dish

   Servings:  6

      1 c  Heavy Or Whipping Cream             1 c  Cheddar Cheese; Md, Shredded

    1/2 ts Nutmeg                            1/4 ts White Pepper

      4    Eggs; Lg, Well Beaten              12    Bread Slices; White

  In the top of a double boiler, combine the cream, cheddar, white pepper,

  and nutmeg.  Stir over hot water until the cheese melts and the mixture is

  well blended.  Remove from the heat and cool to lukewarm.  Generously

  butter a large baking sheet and set aside.  Cut the bread slices diagonally

  and dip each triangle into the cheddar mixture.  Place 1/2-inch apart on

  the baking sheet and bake until browned and bubbly, about 15 minutes. Serve

  hot.

      Title: French Toast Cheddar Sandwiches

 Categories: Breads, Cheese, Eggs, Main dish, Sandwiches

   Servings:  4

      2    Eggs; Lg                          1/3 c  Milk Or Light Cream

    1/2 ts Salt                                8    White Bread; Slices

           Mustard; Prepared                   4    Cheddar Cheese; Thick,Slices

      3 tb Butter                         

  Set out a heavy skillet or cast iron griddle.  Beat the eggs slightly in a

  pie tin or shallow bowl and add the milk or cream and salt, set aside.

  Spread the bread slices out on a flat working surface.  Spread one side of

  four slices of bread lightly with the prepared mustard.  Top each with a

  slice of cheddar cheese.  Butter the remaining four slices of bread and top

  each cheese slice with bread, butter side down.  Heat the butter in the

  skillet or on the griddle.  Carefully dip each sandwich into the egg

  mixture, coating both sides.  Allow the excess egg mixture to drain back

  into the bowl.  Dip only as many sandwiches as will lie flat in the skillet

  or griddle.  Cook over low heat until browned.  Turn and brown the other

  sides.  Repeat for the remaining sandwiches and if necessary, add more

  butter to the skillet or griddle to prevent sticking.  Or you can place the

  sandwiches, after dipping, on a well greased baking sheet and brown in the

  oven at 450 degrees F. for 8 to 10 minutes.  Serve hot.

      Title: Stuffed Rolls

 Categories: Breads, Cheese, Main dish, Sandwiches, Vegetables

   Servings:  6

     16 oz Cheddar; Sharp, Shredded            8 oz Green Olives; Stuffed, *

      2    Green Bell Peppers; Md             12    French Rolls; Large

      6 oz Tomato Sauce; *                     1    Onion; Md.

  *    These are approximate sizes.  Recipe called for 1 small jar of

       stuffed olives and 1 can of tomato sauce.  It should be to your

       taste.

  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Cut the tops off of the rolls and hollow them out leaving a thin shell.

  Grind all of the ingredients and bread in a meat grinder or food processor

  and stuff back into the rolls.  Place the tops back on the rolls and secure

  with tooth picks.  Bake on an ungreased cookie sheet at 350 degrees F. for

  about 45 minutes.  Serve Hot.

      Title: Poppin' Fresh Barbe Cups

 Categories: Breads, Cheese, Main dish, Meats, Sandwiches

   Servings:  6

    3/4 lb Ground Beef; Lean                   1 tb Onion; Minced

      2 tb Brown Sugar                        12    Biscuits; *

    1/2 c  Barbecue Sauce; **                3/4 c  Cheddar; Sharp, Shredded

  *    Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit

       recipe. ** Use store bought sauce or your favorite recipe.

  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  In a skillet brown the ground beef and then drain off the excess fat.  Add

  the bbq sauce, onion and brown sugar and set aside.  Separate the biscuit

  dough into 12 pieces and place one in each of 12 ungreased muffin cups,

  pressing the dough up the sides to the edge of the cup.  Spoon the mixture

  into the cups and sprinkle with the shredded Cheddar Cheese.  Bake in a

  preheated 400 degrees F. oven for 12 minutes.  Serve hot. VARIATIONS: Use 1

  13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of

  baked beans, and frankfurters or hot dogs that have been cut into pieces)

  in place of the meat mixture.  You can also add green bell pepper or a hot

  pepper to the above recipe with good results.

      Title: Cheddar Crackers

 Categories: Breads, Crackers, Cheese

   Servings:  6

    1/2 c  Butter Or Margarine             1 1/2 c  Unbleached Flour; Sifted

    1/2 ts Salt                                1 ts Baking Powder

      1 ds Cayenne Pepper                      2 c  Cheddar; Extra Sharp, *

  *     The Extra Sharp Cheddar Cheese should be finely grated.

  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Stir the dry ingredients into a bowl and then cut in the butter to resemble

  cornmeal.  Blend in the cheddar cheese with a fork until well blended. Mix

  in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill

  for 30 to 40 minutes in the refrigerator and then slice each roll into

  slices about 1/4-inch thick.  Bake on an ungreased cookie sheet at 400

  degrees F for about 10 minutes.  Remove from cookie sheet and let cool.

  Store the cooled crackers in airtight containers in a cool place. They will

  keep for several weeks this way and if you freeze them, they will last

  indefinitely.

      Title: Cheddar-Olive Bread

 Categories: Breads, Cheese, Vegetables

   Servings:  6

      3 c  Cheddar; Sharp, Grated              3 oz Pimento-StuffedOlives;Sliced

      1 c  Mayonnaise                          1    French Bread; Loaf, Unsliced

  Mix the cheese, olives, and mayonnaise together.  Spread on the cut surface

  of the French Bread, which has been sliced horizontally.  Bake at 350

  degrees F for 20 to 30 minutes, then slice into thick slices and serve hot.

      Title: Chili-Cheese Bread

 Categories: Breads, Vegetables

   Servings:  6

      3 c  Monterey Jack Cheese; Grated        4 oz Chiles; Chopped, *

      1 c  Mayonnaise                          1    French Bread; Loaf, Unsliced

  *  You can use one can of sweet green chiles or jalapenos that have been

     chopped.

  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Mix the cheese, peppers, and mayonnaise, blending well.  Spread on the cut

  surface of the French bread, which has been sliced in half horizontally.

  Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and

  serve hot.

      Title: Cheddar Fans

 Categories: Breads, Cheese, Quickbreads

   Servings:  4

      5 oz Cheddar; Sharp, Grated              2 c  Unbleached Flour; Sifted

      1 tb Baking Powder                       1 ts Salt

    1/2 c  Butter Or Shortening              1/2 c  Milk

           Butter; Softened                         Butter; Melted

  Grease the bottoms of 12 muffin pan cups.  Grate the cheese into a bowl, if

  not already grated and set aside.  Sift the flour, baking powder and salt

  into a bowl.  Cut in the shortening with a pastry blender or two knives,

  until the mixture resembles coarse corn meal.  Make a well in the center of

  the mixture and add the milk all at once.  Stir with a fork until the dough

  forms a ball.  Gently form the dough into a ball and put on a lightly

  floured surface.  Knead it lightly with the fingertips 10 or 15 times. Roll

  the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5

  strips and spread with the softened butter.  Sprinkle four strips with the

  grated cheddar cheese and stack the four on top of one another and top with

  the fifth strip.  Cut into 12 equal pieces and place on end in the muffin

  cups.  Brush the tops of the rolls with the melted butter. Bake at 450

  degrees F. for 10 to 15 minutes or until the biscuits are golden brown.

  Serve hot with butter. Makes 1 dozen Cheddar Fans.

      Title: Little Cheddar Biscuits

 Categories: Breads, Cheese, Quickbreads

   Servings:  8

      2 c  Unbleached Flour                    1 ts Mustard; Dry

      1 ts Paprika                           1/4 ts Baking Powder

      1 c  Butter; Room Temperature           10 oz Cheddar; Sharp, Grated

      1 ts Worcestershire Sauce           

  Combine the flour, dry mustard, paprika and baking powder in a medium bowl.

  Beat the butter, either by hand or with an electric mixer at medium speed,

  until light and fluffy.  Slowly beat in the cheddar cheese and

  Worcestershire sauce.  Gradually add the flour mixture, stirring with a

  fork, until well blended. On a lightly floured surface, shape the dough

  into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or

  foil. Place on a platter and refrigerate for at least 2 hours, better

  overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3

  inch thick. With your hands, roll each slice into a ball. Flatten slightly

  and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes

  in the preheated oven. Biscuits will only brown slightly on the bottom.

      Title: Cheddar Biscuits

 Categories: Breads, Cheese, Quickbreads

   Servings:  8

      2 c  Unbleached Flour; Sifted            4 ts Baking Powder

    1/2 ts Salt                                1 c  Cheddar; Sharp, Grated

    1/4 c  Butter                            2/3 c  Milk

  Sift the flour, baking powder, and salt together and mix with the grated

  cheddar cheese.  Cut the butter into the dry ingredients, add the milk and

  mix quickly but thoroughly.  The dough should be soft.  Turn onto a floured

  board and knead lightly for a few seconds.  Pat to a 3/8-inch thickness and

  cut.  Bake on a baking sheet in a hot-oven (450 degrees F.) about 30

  minutes or until lightly browned.  Serve hot.

      Title: Cheddar Pinwheels

 Categories: Breads, Cheese, Quickbreads

   Servings:  6

      2 c  Unbleached Flour; Sifted          1/2 ts Salt

      1 tb Baking Powder                     1/4 c  Butter

    2/3 c  Milk                                1 c  Cheddar; Extra Sharp, Grated

  Sift the flour, salt, and baking powder together in a mixing bowl and then

  cut into the butter.  Add the milk and stir together quickly but

  thoroughly.  Turn out on a floured board and knead for 30 seconds then roll

  out to a 1/8-inch thickness.  Spread with the grated cheese and roll up

  tightly like cinnamon rolls.  Cut into 3/4-inch slices and transfer to

  baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes

  or until delicately browned.

      Title: Cheddar Bread Ring

 Categories: Cheese, Breads, Yeast bread

   Servings:  4

  2 3/4 c  Bread Flour                         2 tb Sugar; Granulated

      1 pk Active Dry Yeast; OR                1 tb Active Dry Yeast; Bulk

    3/4 ts Salt                                1 c  Milk

      2 tb Butter                          1 1/2 c  Cheddar; Sharp, Shredded

           Butter                         

  NOTE:  You can use Unbleached All-Purpose flour in this recipe and up to

         3 cups total.

  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt

  thoroughly in a large bowl.  Heat the milk and butter together until very

  warm (115-125 degrees F.).  Gradually add to the dry ingredients and beat

  at medium speed on an electric mixer for 2 minutes, scraping the bowl

  occasionally.  Add 1/2 cup of the flour and the cheese.  Beat fir 2 minutes

  on high speed on the mixer, scraping the bowl occasionally.  Stir in enough

  additional flour to make a stiff but light dough.  Turn the dough out onto

  a lightly floured surface and knead until smooth and elastic, 5 to 8

  minutes.  Place in a greased bowl, turning once to grease the top. Cover

  with a dishtowel that has been soaked in hot water and then wrung out until

  almost dry.  Let rise in a warm place until doubled in bulk, about 1 hour.

  Punch the dough down and turn out on a lightly floured surface and shape

  into a 20-inch rope.  Place seam side down in a buttered 6 1/2 cup ring

  mold, pinching the ends together.  Cover and let rise in warm place until

  nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350

  degree F. oven for 25 to 30 minutes.  Remove from the ring mold. NOTE: For

  a softer crust, brush with melted butter while still hot. Crust will become

  crisp when cool if you do not.

      Title: Golden Spoon Bread

 Categories: Breads, Cheese, Quickbreads

   Servings:  6

     10 oz Cheddar; Sharp, Grated              2 c  Milk

      4    Egg Yolks; Lg                       1 c  Corn Meal; Yellow

    1/4 c  Butter                              1 ts Sugar

    1/2 ts Salt                                4    Egg Whites; Lg

  Thoroughly grease a 1 1/2-quart casserole dish.  Place the cheddar in a

  small bowl and set aside.  Scald the milk in the top of a double boiler.

  Meanwhile beat the egg yolks until thick and lemon-colored then set them

  aside.  When the milk is scalded, add the corn meal very gradually,

  stirring constantly.  Stir until the mixture thickens and becomes smooth.

  Remove the top of the double boiler from the simmering water and gradually

  add the beaten egg yolks, stirring constantly.  Mix in the grated cheese,

  butter, sugar and salt.  Beat the egg whites, in a small bowl, until round

  peaks are formed.  Gently spread the beaten egg whites over  the corn meal

  mixture then carefully fold together until just blended.  Turn the mixture

  into the greased casserole dish.  Bake at 375 degrees F. for 35 to 40

  minutes or until a wooden pick or cake tester comes out clean when inserted

  in the center of the dish.  Serve piping hot with butter and maple syrup or

  honey.

      Title: Cheddar Dumplings

 Categories: Breads, Cheese, Main dish, Quickbreads

   Servings:  4

     16 oz Cheddar; Md, Shredded               2    Eggs; Lg

      1 c  Unbleached Flour                    1 ts Salt

      3 qt Boiling Water                     1/2 c  Butter

    1/2 pt Sour Cream                   

---------------------------------GARNISHES------------

          Paprika                                  Parsley

  Mash the cheddar cheese and add the eggs mixing well.  Stir in the flour

  and salt.  Drop by TBLS into the rapidly boiling water then cover and boil

  for 15 minutes.  Drain and serve with melted butter and sour cream.

  Sprinkle with chopped parsley or paprika, if desired.

      Title: Golden Cheddar Corn Bread

 Categories: Breads, Cheese, Side dishes, Quickbreads

   Servings:  6

      1 c  Corn Meal; White If Poss.           1 c  Unbleached Flour

      1 tb Baking Powder                   1 1/2 ts Salt

     10 oz Cheddar; Sharp, Shredded            1 c  Milk

    1/4 c  Butter, Melted                      1    Egg; Lg, Beaten

  Combine the dry ingredients and then stir in the cheddar cheese.  Combine

  the milk, butter and egg then add them to the dry ingredients, mixing until

  just moistened.  Pour into a greased 8-inch square baking pan and bake at

  425 degrees F for 35 minutes.  Serve hot.

      Title: Apple-Cheddar Muffins

 Categories: Breads, Cheese, Fruits, Quickbreads

   Servings:  4

    1/2 c  Shortening                        1/2 c  Sugar; Granulated

      2    Eggs; Lg                        1 1/2 c  Unbleached Flour

      1 ts Baking Soda                         1 ts Baking Powder

    1/2 ts Salt                              3/4 c  Oats; Quick Cooking

      1 c  Apples; Finely Chopped            2/3 c  Cheddar; Sharp Coarse Grate

    1/2 c  Pecans; Chopped                   3/4 c  Milk

           Apple Slices; *                          Butter; Melted

           Cinnamon-Sugar Mixture         

  *   You should have 12 to 15 thin slices of unpeeled red apple for this

      recipe.

  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Preheat the oven to 400 degrees F.  Cream the shortening and sugar together

  and add the eggs, one at a time, beating well after each addition. Combine

  the flour, baking powder, baking soda, and salt in a mixing bowl, mix

  lightly.  Gradually stir the flour mixture into the shortening mixture. In

  this order, add the oats cheddar and pecans, mixing well after each

  addition.  Gradually add the milk, stirring until all the ingredients are

  just moistened.  Grease the muffin pans and fill each cup 2/3rds full of

  batter.  Dip the apple slices in the melted butter and then into the

  cinnamon-sugar.  Press 1 apple slice into the top of each muffin. Sprinkle

  lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven,

  or until golden brown.

      Title: Quick Cheddar Bread

 Categories: Breads, Cheese, Quickbreads

   Servings:  4

  3 3/4 c  Unbleached Flour                    5 ts Baking Powder

    1/2 ts Salt                              1/3 c  Butter

  2 1/2 c  Cheddar; Sharp                  1 1/2 c  Milk

      2    Eggs; Lg, Slightly Beaten      

  Combine the dry ingredients, then cut the butter into the flour until the

  mixture resembles coarse crumbs, then add the cheddar cheese.  Combine the

  milk and eggs then add the mixture to the cheddar mixture.  Stir until just

  moistened, then spoon into a greased 9 X 5-inch loaf pan.  Bake at 375

  degrees F.   hour.  Remove from the pan immediately and let cool on a wire

  rack.

      Title: Cheesy Corn Bread

 Categories: Breads, Cheese, Quickbreads

   Servings:  6

      1 c  Unbleached Flour                    1 c  Corn Meal; White Or Yellow

      2 tb Sugar                               1 tb Baking Powder

      1 ts Salt                              1/4 ts Mustard; Dry

      2 c  Cheddar; Sharp, Shredded            1    Egg; Lg, Slightly Beaten

      1 c  Milk                              1/4 c  Vegetable Oil

  Combine the dry ingredients, then stir in the cheddar cheese.  Combine the

  egg with the milk and oil.  Stir into the cheddar mixture, mixing until

  just moistened.  Pour the mixture into a greased 9-inch square baking pan.

   Bake at 425 degrees F. for 20 minutes.  Cool slightly and cut into

  squares, then serve warm.

      Title: Cheddar Squares

 Categories: Breads, Cheese, Quickbreads, Vegetables

   Servings:  6

      2 c  Unbleached Flour                    1 tb Baking Powder

      1 ts Salt                              1/3 c  Butter

      1 c  Cheddar; Sharp, Shredded          1/2 c  Onion; Chopped

      2 tb Pimento; Chopped                  2/3 c  Milk

  Combine the dry ingredients, then cut the butter into the dry mixture until

  it resembles coarse crumbs.  Add the cheddar, onion, and pimento, mixing

  well.  Add the milk, mixing until just moistened.  Spread the dough in a

  9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or

  until a wooden pick inserted in the center comes out clean. Cool slightly

  and cut into squares.  Serve warm.

      Title: Cheddar Date Nut Loaf

 Categories: Breads, Cheese, Fruits, Quickbreads

   Servings:  4

      8 oz Dates; Finely Chopped               2 tb Butter

    3/4 c  Water; Boiling                  1 3/4 c  Unbleached Flour; Sifted

    1/4 ts Salt                                1 ts Baking Soda

    1/2 c  Sugar; Granulated                   1    Egg; Lg, Well Beaten

      4 oz Cheddar Md, Shredded                1 c  Walnuts; Chopped

  Preheat the oven to 325 degrees F.  Place the dates and butter in a small

  bowl and pour the boiling water over them.  Let stand for 5 minutes.  Stir

  the dry ingredients together in a large bowl.  Add the date mixture, egg,

  cheddar and nuts.  Mix until just blended and spoon the mixture into a well

  greased 9 X 5-inch loaf pan.  Let stand for 20 minutes.  Bake for 50 to 60

  minutes in the preheated oven or until a wooden pick inserted in the center

  of the loaf comes out clean.  Turn out onto a rack and cool before slicing.

  NOTE:  The flavor improves is the bread stands overnight before serving.

      Title: No-Knead Cheddar Rolls

 Categories: Breads, Cheese, Yeast bread

   Servings:  8

  1 1/2 c  Unbleached Flour; Unsifted          1 pk Active Dry Yeast; OR

      1 tb Active Dry Yeast; Bulk              3 tb Sugar

      1 ts Salt                              3/4 c  Milk

    1/2 c  Water                               3 tb Butter

      1 c  Unbleached Flour; Unsifted          1 c  Cheddar; Sharp, Grated

    1/4 c  Butter                              1    Egg Yolk; Lg

      1 tb Milk                           

  Place the grated cheese in a small bowl and cover to prevent drying then

  set aside.  Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a

  large mixer bowl, blending thoroughly.  Measure 3/4 c of milk, water, and

  butter into a saucepan and heat until the liquids are warm, 115 to 120

  degrees F..  Gradually add the liquids to the dry ingredients in the mixer

  bowl, beating for 2 minutes at medium speed of the electric mixer, scraping

  the bowl occasionally.  Add and beat in 1 cup of unsifted flour at high

  speed.  Beat for 2 minutes, scraping the bowl occasionally.  Mix in enough

  additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will

  be slightly sticky.)  Put the dough into a greased deep bowl. Cover with

  waxed paper and a clean towel and let stand in a warm place until the dough

  has doubled, 45 to 60 minutes.  Generously grease several baking sheets.

  Melt the butter and set aside.  Punch the dough down wit a fist and turn

  the dough out onto a lightly floured surface.  Divide the dough into two

  equal portions.  Set one portion aside.  Roll the dough into a rectangle 16

  X 8-inches.  Brush with about one-half of the melted butter. Sprinkle with

  about one half of the grated cheddar cheese.  Cut crosswise into 8 equal

  portions.  Cut into halves lengthwise.  Fold each strip into thirds,

  lapping each side portion over the center third.  Place the rolls on a

  baking sheet.  Repeat for the other half of the dough. Beat the egg yolk

  with the tbls of milk, slightly.  Brush the tops of the rolls with the egg

  yolk mixture.  Let rise until doubled, about 30 minutes. Bake at 425

  degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls

  hot.

      Title: Panhandle Cornbread

 Categories: Breads, Cheese, Quickbreads, Vegetables

   Servings:  4

      1 c  Corn Meal; Yellow                   1 tb Baking Powder

      1 c  Cheddar; Sharp, Shredded            2    Eggs; Lg, Beaten

    1/2 c  Vegetable Oil                       1 c  Dairy Sour Cream

      8 oz Corn; Cream Style, 1 Cn             4 oz Green Chile Peppers; Chopped

  Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or

  9-inch tube pan; set aside.  In a large bowl, combine the cornmeal and

  baking powder.  Stir in the cheddar.  In a medium bowl, beat the eggs, oil,

  sour cream, corn and chiles together.  Add to the cornmeal mixture. Stir

  until just moistened and then spoon the batter into the prepared pan. Bake

  for 40 to 50 minutes in the preheated oven until a wooden pick inserted in

  the center comes out clean.  Cool on a rack for 10 minutes then invert over

  a serving plate.

      Title: Hearthside Cheddar Bread

 Categories: Breads, Cheese, Fruits, Quickbreads

   Servings:  4

  2 1/2 c  Unbleached Flour                  1/2 c  Sugar

      2 ts Baking Powder                       1 ts Salt

    1/2 ts Cinnamon; Ground                  3/4 c  Milk

    1/4 c  Vegetable Oil                       2    Eggs; Lg

  1 1/2 c  Apples; Cooking, *                  2 c  Cheddar; Sharp, Shredded

    3/4 c  Walnuts Or Pecans; Chopped     

  *    Apples should be the cooking type (sour not sweet eating apples).

       They should be peeled, cored, and chopped.

  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf

  pan.  In a large bowl, combine the flour, sugar, baking powder, salt and

  cinnamon.  Make a well in the center of the dry ingredients and add the

  milk, oil, and eggs.  Stir until thoroughly combined.  Gently stir in the

  chopped apples, cheddar cheese, and nuts.  Bake for 1 hour and 15 minutes

  in  the preheated oven until loaf is browned and sounds hollow when tapped

  on the bottom.  Cool in the pan on a rack for 5 minutes.  Remove from the

  pan and cool to room temperature, on a wire rack, before slicing.

      Title: Sunrise Popovers

 Categories: Breads, Cheese, Quickbreads

   Servings:  8

      4 tb Vegetable Shortening            1 1/3 c  Unbleached Flour

    1/2 ts Salt                              2/3 c  Milk

    2/3 c  Water                               4    Eggs; Lg

    1/2 c  Cheddar; Sharp, Shredded       

  Preheat the oven to 375 degrees F.  Place eight 6-oz custard cups on a

  large baking sheet.  Spoon 1 1/2 tsp of shortening into the bottom of each

  custard cup and set aside.  Combine the flour and salt in a large bowl,

  then gradually stir in the milk and water until well blended.  Beat in the

  eggs, 1 at a time, beating until smooth after each addition.  Fold in the

  cheddar cheese.  Place the baking sheet with the custard cups in the

  preheated oven for 3 to 5 minutes until the shortening melts and the

  custard cups are hot.  Fill the custard cups 1/2 to 2/3rds full with the

  batter.  Bake for 45 minutes in the preheated oven, without opening the

  oven door until the popovers rise and turn golden brown.  If not golden

  brown after 45 minutes, bake for an additional 5 minutes.  Serve piping

  hot.

      Title: Polka Dot Quick Bread

 Categories: Breads, Cheese, Quickbreads, Fruits

   Servings:  4

      2 c  Cranberries; Fresh Or Frozen        1 c  Milk

      1    Egg; Lg, Slightly Beaten          1/4 c  Butter; Melted

      1 tb Orange Peel; Grated                 2 c  Unbleached Flour

      1 c  Sugar                               1 tb Baking Powder

    1/2 ts Salt                            1 1/2 c  Cheddar; Md, Shredded

    1/2 c  Walnuts; Coarsely Chopped      

  Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set

  aside.  Cut the cranberries in half and set aside in a small bowl.  In a

  medium bowl, combine the milk, egg, butter, and orange peel and set aside.

  Sift the flour, sugar, baking powder, and salt into a large bowl.  Add the

  halved cranberries, cheese and nuts.  Toss with a fork to distribute.  Add

  the milk mixture all at once and stir the flour mixture until just

  moistened.  Turn into the prepared loaf pan and bake for 1 hour and 15

  minutes in the preheated oven or until a wooden pick inserted in the center

  comes out clean.  Cool in the pan on a rack for 10 minutes, then remove

  from the pan.  Cool to room temperature on the wire rack before slicing.

      Title: Cheddar Braids

 Categories: Breads, Cheese, Yeast bread

   Servings:  8

      1 c  Water; Warm, 110-115 Deg. F.        1 pk Active Dry Yeast; OR

      1 tb Active Dry Yeast; Bulk          3 1/2 c  Unbleached Flour; *

      1 ts Sugar                           1 1/2 ts Salt

    3/4 c  Butter; Room Temperature            4    Eggs; Lg, Room Temperature

      6 oz Cheddar; Extra Sharp, Diced         1    Egg; Lg

      1 tb Milk                                2 tb Celery Seeds

  *    You can use up to 4 1/2 cups of flour in this recipe depending on the

       weather.

  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Pour the warm water into a warm bowl and add the yeast.  Stir to dissolve

  then let stand until light and puffed, about 5 minutes.  Add 1 1/2 cups of

  the flour, sugar and salt.  Beat with an electric mixer on the lowest speed

  for 1 minute.  Beat on medium speed for 2 minutes longer.  Add the butter

  to the yeast mixture and beat for another 1 minute.  On the lowest speed on

  the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating

  until the 4 eggs are used up and enough flour has been added to make a soft

  sticky dough.  Continue to beat with the mixer or by hand, until the dough

  is glossy and elastic and pulls away from the side of the bowl. Stir in the

  cheddar cheese by hand.  Cover and let rise in a warm place free from

  drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has

  doubled in bulk, punch down and place in the refrigerator for at least 5

  hours or better, overnight.  Remove the dough from the refrigerator. Divide

  in half and cover and refrigerate the second ball of dough. Knead the

  remaining ball of dough on a lightly floured surface until soft and

  pliable.  Divide the dough into 3 equal parts and roll each piece into a

  rope 12 to 16-inches long.  Braid the ropes, starting in the middle and

  working toward each end.  Pinch the ends together so seal them. Grease a

  large baking sheet and place the finished braid on one side of the sheet.

  Repeat with the refrigerated dough.  In a small bowl beat the egg and milk

  together.  Brush the braids with the egg mixture and let the braids rise in

  a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2

  hours.  Do not cover.  Midway through the rising time, brush with the egg

  mixture again.  Preheat the oven to 400 degrees F. When fully risen, brush

  with the egg mixture for a final time and sprinkle evenly with the celery

  seeds.  Bake for 40 minutes in the preheated oven until a wooden skewer or

  pick inserted in the braid comes out dry. Remove from the oven and from the

  baking sheet.  Cool to room temperature, on wire racks, before slicing.

      Title: Crusty Cheddar Bread

 Categories: Breads, Cheese, Yeast bread

   Servings:  4

      1 pk Active Dry Yeast; OR                1 tb Active Dry Yeast; Bulk

    1/4 c  Water; Warm, 110-115 Deg. F.        1 c  Cottage Cheese; *

      1 tb Sugar                           1 1/4 ts Salt

      1    Egg; Lg.                        2 1/4 c  Unbleached Flour; Unsifted,*

      1 tb Butter; Room Temperature            1 c  Cheddar; Sharp, Grated

  *  The cottage cheese should be the small curd kind at room temperature. **

  You can use up to an extra 1/4 cup of flour in this recipe depending on

     the weather.

  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Sprinkle the yeast over the warm water and let stand 5 minutes.  Gently

  stir to completely dissolve.  With an electric mixer, blend the softened

  yeast into the cottage cheese, sugar, salt and egg.  Add the flour in 1/2

  cup portions to form a stiff but light dough and let rise in a warm place

  until doubled in bulk.  Butter a 1 1/2 quart casserole dish and stir the

  dough down, then add 1 cup of the grated cheddar cheese.  Turn into the

  buttered dish.  Let rise 30 to 40 minutes longer or until almost doubled in

  size.  Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or

  until golden brown.  Brush the top with butter.

      Title: Sourdough Starter #1

 Categories: Breads

   Servings:  1

      2 c  Unbleached Flour                    1 pk Active Dry Yeast

           Water To Make Thick Batter     

  Mix Flour with  yeast.  Add enough water to make a thick batter.  Set in

  warm place for 24 hours or until house is filled with a delectable yeasty

  smell.

      Title: Sourdough Starter #2

 Categories: Breads

   Servings:  1

      2 c  Unbleached Flour                         Water To Make Thick Batter

  Mix flour and water to make a thick batter.  Let stand uncovered for four

  or five days, or until it begins working.  This basic recipe requires a

  carefully scalded container.

      Title: Sourdough Starter #3

 Categories: Breads

   Servings:  1

      2 c  Unbleached Flour                         Warm Milk To Make Thick Bat.

  This starter is the same as starter #2 but uses warm Milk instead of water.

  Use the same instructions.

      Title: Sourdough Starter #4

 Categories: Breads

   Servings:  1

           Unbleached Flour                         Potato Water

  Boil some potatoes for supper, save the potato water, and use it lukewarm

  with enough unbleached flour to make a thick batter. without yeast.  This

  is a good way to make it in camp, where you have no yeast available and

  want fast results.  This is also the way most farm girls made it in the

  olden days.  Let stand a day or so, or until it smells right.

      Title: Sourdough Starter #5

 Categories: Breads

   Servings:  1

      4 c  Unbleached Flour                    2 tb Salt

      2 tb Sugar                               4 c  Lukewarm Potato Water

  Put all ingredients in a crock or large jar and let stand in a warm place

  uncovered several days.  This is the authors last choice for making a

  starter, but seems to be in all the cookbooks dealing with Sourdough

  Starters.  Use only as a last resort.

      Title: Sourdough Starter #6

 Categories: Breads

   Servings:  1

      1 c  Milk                                1 c  Unbleached Flour

  Let milk stand for a day or so in an uncovered container at room

  temperature.  Add flour to milk and let stand for another couple of days.

  When it starts working well and smells right, it is ready to use. NOTE: All

  containers for starters not using yeast, must be carefully scalded before

  use.  If you are carless or do not scald them the starter will fail.

      Title: Sourdough Pancakes #4

 Categories: Breads

   Servings:  4

      1 c  Buttermilk Pancake Mix            1/2 c  Active Starter

    1/2 c  Milk                                1    Large Egg

      1 tb Cooking Oil                       1/2 ts Baking Powder

  Mix well and let stand a few moments.  Drop by large spoonsful on hot

  griddle. NOTE: Berries of all kinds can be added to these recipes.

      Title: Sourdough Pancakes #5

 Categories: Breads

   Servings:  6

      3    Large Eggs, Well Beaten             1 c  Sweet Milk

      2 c  Active Starter                  1 3/4 c  Unbleached Flour

      1 ts Baking Soda                         2 ts Baking Powder

  1 1/2 ts Salt                              1/4 c  Sugar

  Beat eggs.  Add milk and starter.  Sift together the flour, soda, baking

  powder, salt, and sugar.  Mix together.  Drop onto hot griddle by large

  spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the

  above recipe. Bacon fat give a great taste.

      Title: Sourdough French Bread

 Categories: Breads

   Servings: 18

      1 pk Active Dry Yeast                  1/4 c  Warm Water (110 to 115 F)

  4 1/2 c  Unbleached Flour, Unsifted          2 tb Sugar

      2 ts Salt                                1 c  Warm Water

    1/2 c  Milk                                2 tb Vegetable Oil

    1/4 c  Sourdough Starter              

  Dissolve yeast in warm water.  Add the rest of the ingredients.  Mix and

  knead lightly and return to the bowl to rise until double.  Turn out onto

  floured board and divide dough into two parts.  Shape dough parts into

  oblongs and then roll them up tightly, beginning with one side.  Seal the

  outside edge by pinching and shape into size wanted.  Place loaves on

  greased baking sheet and let rise until double again.  Make diagonal cuts

  on top of loaves with razor blade or VERY SHARP knife and brush lightly

  water for crisp crust.  Bake at 400 degrees F for about 25 minutes, or

  until brown and done. NOTE: Makes 2 loaves at 18 slices each. Also note the

  the serving sizes in all of these recipes is guesstamate. It all depends on

  the serving size you select.

      Title: The Doctor's Sourdough Bread

 Categories: Breads

   Servings: 18

      1 c  Sourdough Starter                   2 c  Warm Water

      2 c  Warm Milk                           1 tb Butter

      1 pk Active Dry Yeast                  1/4 c  Honey

      7 c  Unbleached Flour                  1/4 c  Wheat Germ

      2 tb Sugar                               2 ts Salt

      2 ts Baking Soda                   

  Mix the starter and 2 1/2 Cups of the flour and all the water the night

  before you want to bake. Let stand in warm place overnight. Next morning

  mix in the butter with warm milk and stir in yeast until until dissolved.

  Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in

  the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture.

  Gentlypress into dough and mix lightly. Allow to stand from 30 to 50

  minutes until mixture is bubbly. Add enough flour until the dough cleans

  the sides of the bowl. Then place the dough on a lightly floured board and

  kead 100 times or until silky mixture is developed. Form into 4 1-lb

  loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double,

  about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F,

  for 20 minutes.  Reduce oven temp. to 325 degrees F. and bake 20 minutes

  longer or until thoroughly baked. Remove from pans and place loaves on rack

  to cool.  Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb

  Loaves

      Title: Honeymoon Sourdoughs

 Categories: Breads

   Servings:  4

      1 c  Active Starter                  1 1/4 c  Prepared Biscuit Mix

    1/2 ts Baking Powder                       1 tb Cooking Oil

  Mix all ingredients thoroughly and turn out onto a floured board, knead

  lightly and then roll out gently and cut into biscuits.  Brush lightly with

  melted butter or margarine.  Place of greased cookie sheet and bake at 450

  degrees for about 15 minutes. Makes 9 Large biscuits.

      Title: Aunt Cora's Biscuits

 Categories: Breads

   Servings:  4

  1 1/2 c  Sifted Unbleached Flour             3 ts Baking Powder

      1 ts Salt                            1 1/2 ts Baking Soda *

      2 tb Sugar                             1/4 c  Shortening, Melted

  1 1/2 c  Sourdough Starter              

  *   More Baking Soda may be added if the starter if very sour. Place flour

  in bowl, add starter in a well, then add melted shortening and dry

  ingredients. Mix lightly and turn out onto a lightly floured board and

  knead until the consistency of bread dough, or of a satiny finish.  Pat or

  roll out dough to 1/2 inch thickness, cut and put on a greased pan.  Coat

  all sides of biscuits with melted butter.  Let rise over boiling water for

  1/2 hour.  Bake at 425 degrees F for 15 to 20 minutes.

      Title: Mary Rogers's Sourdough Biscuits

 Categories: Breads

   Servings:  4

    1/2 c  Active Starter                      1 c  Milk

  2 1/2 c  Flour                             1/3 c  Lard or Shortening

      1 tb Sugar                             3/4 ts Salt

      2 ts Baking Powder                     1/2 ts Baking Soda

    1/4 ts Cream Of Tartar                

  At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup

  of the flour.  Let set overnight if the biscuits are wanted for breakfast.

  If wanted for noon, the batter maybe mixed in the morning and set in a warm

  place to rise.  However, unless the weather is real warm, it is always all

  right to let it ferment overnight. It will get very light and bubbly. When

  ready to mix the biscuits, sift together the remaining cup and a half of

  flour and all other dry ingredients except the baking soda.  Work in the

  lard or shortening with your fingers or a fork.  Add baking soda dissolved

  in a little warm water to the sponge and then add the flour mixture. Mix

  into a soft dough.  Knead lightly a few times to get in shape.  Roll out to

  about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter.

  Place close together in a 9 x 13-inch pan, turning to grease tops. Cover

  and set in a warm place to rise for about 45 minutes.  Bake in a 375 degree

  oven for about 30 to 35 minutes.  Leftovers are good split and toasted in a

  sandwich toaster.

      Title: Sheepherder Bread

 Categories: Breads

   Servings: 18

  1 1/2 c  Active Sourdough Starter            4 c  Unbleached Flour

      2 tb Sugar                               2 tb Shortening, Melted

      1 ts Salt                              1/4 ts Baking Soda

  Into a large bowl, sift the dry ingredients, and dig a well in the center

  of the sourdough starter.  Blend the dry mix into the starter from the

  edges with enough flour to knead until smooth and shiny.  Place in greased

  bowl and let rise until almost double.  Shape into 2 loaves and place in

  greased bread pans.  Bake at 375 degrees F until done.

      Title: Sourdough Sams

 Categories: Breads

   Servings:  4

    1/2 c  Active Sourdough Starter          1/2 c  Sugar

      2 tb Shortening                          2 c  Unbleached Flour

      1 ts Baking Powder                       1    Large Egg

    1/2 ts Nutmeg                            1/4 ts Cinnamon

    1/2 ts Baking Soda                       1/2 ts Salt

    1/3 c  Buttermilk or Sour Milk        

  Sift dry ingredients, stir into liquid, roll out and cut with regular donut

  cutter.  Then heat some oil in a deep fryer to 390 degrees F and fry. Makes

  about 17 Doughnuts with holes.  Just before serving dust with powdered or

  cinnamon sugar. NOTE: These doughnuts are virtually greasless. And if you

  want you can make several batches at a time and freeze. They keep well and

  to me taste after a while in the freezer. Take out as many as needed and

  thaw and put sugar on or eat plain.

      Title: 100% Whole Wheat Bread

 Categories: Breads, Yeast

   Servings:  6

    2/3 c  Water                               3 pk Yeast

      1 tb Sugar                               8 c  Scalded milk

    2/3 c  Shortening                          1 c  Sugar

    1/2 c  Molasses                            2 tb Salt

     12 c  Whole wheat flour              

  Dissolve yeast in 2/3 c water while your milk is cooling.  Dissolve 1 cup

  sugar in the hot milk.  Stir all ingredients in large bowl, turn out and

  knead about 5 minutes, adding flour if needed.  Knead about 5 minutes. Let

  rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape

  into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for

  40 minutes.  Turn out on wire rack and let cool to cold before slicing, if

  you can. NOTE: Raisins and/or walnuts can be added for a change. Also this

  bread freezes well.

      Title: Bacon, Cheese, And Tomato Sandwiches

 Categories: Vegetables, Breads

   Servings:  3

      3    Slices bacon                        3    Slices rye bread, toasted

      2 tb Mayo. or salad dressing           1/2 ts Dried dill weed

      1    Large tomato, sliced                3    Slices swiss cheese

  Place bacon on microwave rack in glass dish.  Cover loosely and microwave

  until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle

  with dill.  Place toast slices on serving plate; top with tomato and cheese

  slices.  Crumble bacon and sprinkle over top. Microwave uncovered on high

  (100%) until cheese begins to melt, 1 to 1 1/2 minutes.

      Title: Corn Bread

 Categories: Penndutch, Breads

   Servings:  1

      1 c  Cornmeal, yellow                         *or:

      1 c  Cornmeal, white                     4 tb Sugar

      1 ts Salt                                1    Egg, well beaten

      1 c  Milk, skim                          1 c  Flour

      4 ts Baking powder                       2 tb Butter, melted

  Add the sugar and salt to the cornmeal. Beat the egg well and pour into the

  milk; stir this mixture into the meal, beating thoroughly. Sift the flour

  and baking powder into the meal, add the melted butter and beat hard. Pour

  the mixture into a greased pan and bake at 400-F until brown. To make a

  thin crisp Johnny Cake, use an oblong pan and spread batter thinly. For a

  soft loaf, spread batter thickly. Source: Pennsylvania Dutch Cook Book

 Fine Old Recipes, Culinary Arts Press, 1936.

      Title: Ham And Cheese With Coleslaw

 Categories: Main dish, Vegetables, Breads

   Servings:  4

      2 tb Margarine or butter               1/2 ts Prepared mustard

      4    Slices rye bread, toasted           4    Slices cooked ham

      1    Large tomato, sliced                4    Slices cheese

      1 c  Coleslaw                       

  Microwave margarine uncovered in custard cup on high (100%0 until softened,

  15 to 30 seconds.  Blend in mustard.  Spread margarine on one side of each

  toast lsice.  Place slices buttered sides up on serving plate; top with ham

  tomato and cheese slices. Microwave uncovered until cheese begins to melt,

  1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw.

      Title: High-Protein Muffins

 Categories: Muffins, Breads, Breakfast

   Servings: 10

  1 1/2 c  Raisins                         1 3/4 c  Milk

      1 c  Stirred whole wheat flour           1 c  Soy flour

      1 c  Toasted wheat germ                  4 ts Baking powder

  1 1/2 ts Ground nutmeg                     3/4 ts Salt

      4    Large eggs, slightly beaten       2/3 c  Honey

    2/3 c  Vegetable oil                     1/4 c  Dark molasses

  Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together

  whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt;

  set aside. Combine eggs, honey, oil and molasses in small bowl; blend well.

  Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at

  once to bran mixture, stirring just enough to moisten. Spoon batter into

  paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350

  degrees F. oven 25 minutes or until golden brown.  Serve hot with butter

  and homemade jelly or jam.

      Title: Nifty Hamburgers On A Bun

 Categories: Breads, Hamburgers, Meats

   Servings:  4

      8    Hamburger buns; *                        Prepared mustard or catsup

      1 lb Lean ground beef                  1/4 c  Onion; chopped, 1 small

      1 ts Salt                              1/4 ts Pepper

  *    Hamburger buns should be the small ones or use 6 slices of bread.

  ~--------------------------------------------------------------------- ~--

 Heat oven to 500 degrees F.  Spread cut sides of hamburgers buns or one

  side of each bread slice with mustard.  Mix meat, onion, salt and pepper.

  Spread mixture over the mustard, being careful to bring it to the edges of

  the buns.  Place meat sides up on an ungreased baking sheet. Bake until

  desired doneness is reached, about 5 minutes. NOTE: If you like, you can

  have these burgers ready and waiting in the freezer for last-minute

  cooking.  After spreading the meat mixture over the buns, wrap each

  securely in heavy-duty or double thickness of regular aluminum foil and

  label; freeze no longer than 2 months.  To serve, unwrap desired number of

  hamburgers and bake about 10 minutes.

      Title: Apple Strudel (Apfelstrudel)

 Categories: Penndutch, Breads, Fruits

   Servings:  1

  2 1/2 c  Flour                               1 ts Salt

      2 tb Shortening                          2    Egg, slightly beaten

    1/2 c  Water, warm                         5 c  Apple, sliced

      1 c  Brown sugar                       1/2 c  Raisins

    1/2 c  Nuts, chopped                       3 tb Butter, melted

    1/2 ts Cinnamon                            1    Lemon, grated rind of

  Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the

  eggs and water. Knead well, then throw or beat dough against board until it

  blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the

  kitchen table with a small white cloth and flour it. Put dough on it. Pull

  out with hands very carefully to thickness of tissue paper. Spread with

  mixture made of the sliced apples, melted butter, raisins, nuts, brown

  sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4

  inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and

  continue to bake about 20 minutes. Let cool. Cut in slices about 2 inches

  wide. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary

  Arts Press, 1936.

      Title: Cinnamon Buns (The Famous Dutch Sticky Buns)

 Categories: Penndutch, Breads

   Servings:  1

      1 c  Milk, scalded                     1/2 c  Raisins, chopped

      2 tb Currants                          1/2 ts Cinnamon

           Brown sugar                         2 tb Citron, finely chopped

    1/2 c  Yeast                                    *dissolved in:

    1/4 c  Water, warm                         3 c  Flour

    1/2 ts Salt                                3 tb Butter

  Dissolve yeast in warm water and add to milk which has been allowed to

  become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead

  thoroughly until it becomes a soft dough. Place the dough in a buttered

  bowl and butter the top of the dough. Cover bowl and put in a warm place.

  Permit it to stand until the dough becomes three times its original size.

  Roll until it is one fourth of an inch in thickness, brush with butter and

  spread with the raisins, currants, citron, brown sugar and cinnamon. Roll

  as a jelly roll and cut into slices 3/4 inch thick. Place slices in

  buttered pans, spread well with brown sugar, and bake at 400-F for 20

  minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary

  Arts Press, 1936.

      Title: Coffee Cake (Kaffee Kuchen)

 Categories: Penndutch, Breads

   Servings:  1

    1/2 c  Butter                              1    Egg, separated

      1 c  Sugar                               2 c  Milk

  6 1/2 c  Flour                               1 c  Yeast

           *dissolved in:                    1/3 c  Water, lukewarm

           Butter, melted                           Brown sugar

  Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk.

  Add to this the lukewarm milk, alternately with the flour and the dissolved

  yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this

  mixture to rise over night. Flour a bake-board and take out large spoonfuls

  of the dough to which just enough flour has been added to permit it to be

  rolled into flat cakes. Spread on well-greased pie tins and when light

  (about 1-1/2 hours) brush melted butter over the top and strew thickly with

  brown sugar. If preferred, spread "rivels" on top by combining 1/2 cup

  sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on

  top of cakes. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch

  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

      Title: Dutch Schnecken

 Categories: Penndutch, Breads

   Servings:  1

      1 c  Yeast                                    *dissolved in:

      1 c  Water, warm                         5 tb Sugar

    1/2 ts Salt                                2 c  Milk, warm

      2    Egg, well beaten                  1/2 c  Butter, melted

           Flour                                    *topping:

      4 tb Sugar                               4 tb Butter

  1 1/2 ts Cinnamon                       

  Dissolve the yeast cake and add one Tbsp of the sugar and the salt and

  enough flour to stiffen to a sponge. Let rise for one hour, then add the

  rest of the ingredients, using enough sifted flour to make a soft sponge.

  Let rise again, then roll out dough on a floured board and cover with a

  mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a

  jelly roll and cut in 2 inch pieces. Place on well-greased pans and let

  rise for a third time, then bake at 400-F for 20 minutes. Source:

  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

      Title: Fastnacht Potato Cake

 Categories: Penndutch, Breads

   Servings:  1

      2    Potato                              2    Egg

      1 c  Sugar                               1 ts Salt

    1/4 ts Nutmeg                            1/2 c  Lard

           *or:                              1/2 c  Other shortening

      1 c  Yeast                                    *dissolved in:

    1/2 c  Water, warm                              Flour

  Boil the pared potatoes in enough water to cover them. Drain off the potato

  water and save. Mash the potatoes and beat lightly. Measure the potato

  water and add more water, if necessary, to make 1 1/2 pints. Combine with

  the rest of the ingredients, using enough flour to make a rather stiff

  batter. Cover and let rise in a warm place until morning. Knead in the

  morning, adding as much flour as is necessary. Let rise again. Spread on

  well-greased tins and when light (about 1-1/4 hours) brush melted butter

  over top. Strew with "rivels" made by combining 1/2 cup sugar, 1/2 cup

  flour, and 2 Tbsp butter. Source: Pennsylvania Dutch Cook Book - Fine Old

  Recipes, Culinary Arts Press, 1936.

      Title: German Bread

 Categories: Penndutch, Breads

   Servings:  1

    1/2 c  Butter                            3/4 c  Sugar

      1 c  Yeast                                    *dissolved in:

    1/4 c  Water, lukewarm                     1 c  Milk, scalded

      2    Egg, well beaten                2 1/2 c  Flour, bread

           *to:                                3 c  Flour, bread

  1 1/4 c  Bread crumbs, soft                  3 tb Brown sugar, light

      1 ts Cinnamon                          1/4 ts Salt

      2 tb Butter, melted                 

  Cream together the butter and sugar, add the scalded milk and mix

  thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour

  (using more flour if necessary to make a stiff batter). Beat mixture

  thoroughly, cover and let rise in a warm place about 1-1/2 hours or until

  double in bulk. When light, beat again thoroughly. Grease deep pie pan and

  sprinkle lightly with flour. With a spoon, fill the pie pans with the

  dough. Sprinkle top of cakes with the following mixture: combine the soft

  bread crumbs with the melted butter, sugar, salt and cinnamon and mix well.

  Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. Source:

  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

      Title: German Strickle Sheets

 Categories: Penndutch, Breads

   Servings:  1

      2 c  Sugar                               4    Egg, well beaten

      4 tb Butter                              1 c  Yeast

           *dissolved in:                    1/2 c  Water, lukewarm

      4 c  Milk                                1 ts Salt

           Flour                          

  Scald milk and add the eggs and butter. When cool, add the dissolved yeast,

  salt, sugar and enough flour to form a thin batter. Beat all together about

  7 minutes, cover well and set bowl containing mixture in warm place for 7

  or 8 hours. After time has elapsed, add enough flour to make a soft dough,

  knead lightly and set to rise again. When well-raised, roll dough to one

  inch thickness and cut in biscuit shapes. Allow to rise a second time.

  Before placing in oven, spread with the following mixture: Mix 2 cups sugar

  with 4 Tbsp flour and add 1/2 cup butter and cream well; add 4 Tbsp boiling

  water and beat mixture into a sauce. Bake at 400-F about 20 minutes.

  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts

  Press, 1936.

      Title: Moravian Christmas Loaf

 Categories: Penndutch, Breads

   Servings:  1

      3 c  Milk                                1 c  Butter

      1 c  Sugar                             1/2 c  Yeast

           *dissolved in:                    1/4 c  Water, warm

      6 c  Flour                               1 ts Salt

    1/2 lb Raisins, chopped                  1/2 lb Currants

    1/4 lb Citron, chopped                   1/2 c  Almond, blanched, sliced

  Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups

  of flour and the salt. Mix well. Cover and set aside to rise in a warm

  place, over night. In the morning, scald the other cup of milk and add the

  butter and stir until melted. Combine with the yeast mixture and add the

  sugar and the balance of the flour, kneading the dough well, until it is no

  longer sticky. Use more flour if necessary. Combine the fruit and sprinkle

  with some flour and add to the dough, mixing well. Cover and let rise again

  until double in bulk. Shape in small loaves, place in small pans, and

  sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for

  40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,

  Culinary Arts Press, 1936.

      Title: Potato Sponge Bread

 Categories: Penndutch, Breads

   Servings:  1

      4    Med Potato                          2 tb Sugar

      1 tb Salt                                1 c  Yeast

           *dissolved in:                    1/2 c  Water, lukewarm

      4 c  Flour, bread                   

  Pare and boil the potatoes and while hot, mash finely and rub through a

  sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour

  into the mixture, beating well. Add more flour to form soft dough. Turn

  onto a floured board and knead. Return to bowl, cover and let rise over

  night. In the morning, form into loaves, let rise until light and bake at

  350-F for 45 to 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old

  Recipes, Culinary Arts Press, 1936.

      Title: Raisin Bread

 Categories: Penndutch, Breads

   Servings:  1

      1    Med Potato                          1 qt Water

      1 c  Yeast                               1 c  Water, lukewarm

      2 ts Cinnamon                          1/2 ts Cloves

      1 c  Sugar                               1 lb Raisins

      1 tb Butter                                   Flour

  Pare and boil the potato in the quart of water, mash and mix sufficient

  flour with the water to form a smooth batter. Dissolve the yeast in 1 cup

  of lukewarm water and combine with the batter. Cover and set in a warm

  place and let rise for 4 hours. Add the rest of the ingredients and knead,

  adding flour as needed. Be careful not to get dough too stiff. Let stand

  for 2 hours, then form into loaves, place in bread pans and let rise until

  light. Bake at 400-F for 30 to 40 minutes. Source: Pennsylvania Dutch Cook

  Book - Fine Old Recipes, Culinary Arts Press, 1936.

      Title: Small Coffee Cakes (Kleina Kaffee Kuchen)

 Categories: Penndutch, Breads

   Servings:  1

    1/2 c  Butter and other shortening,        2    Egg

      2    Egg yolk                            3 tb Sugar

    1/2 c  Cream                               2 c  Flour, sifted

      1 c  Yeast                                    *dissolved in:

      1 c  Milk, lukewarm                    1/2 ts Salt

  Cream the butter, sugar and salt and add the eggs and egg yolks one at a

  time, beating well after each addition. To the dissolved yeast, add 3 Tbsp

  of the flour and mix well. Combine with the first mixture. Add the

  remaining flour and cream alternately. Grease and flour muffin tins and

  fill 2/3 full of the dough. Set pans in a warm place until dough has risen

  to the tops of the pans. Bake at 400-F about 25 minutes. Source:

  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

      Title: Streusel Kuchen

 Categories: Penndutch, Breads

   Servings:  1

    1/2 c  Potato, mashed                    1/2 c  Potato water

    1/2 c  Butter and other shortening,      1/2 c  Sugar

  3 1/2 c  Flour                               1 c  Yeast

           *dissolved in:                    1/2 c  Water, lukewarm

      2    Egg, well beaten                  1/2 c  Sugar

  1 1/2 c  Flour                                    *topping:

      1 c  Flour                             1/2 c  Sugar

      1    Egg yolk, well beaten          

  Mix together the mashed potatoes, potato water, shortening and sugar. Add

  to this about 3 1/2 cups flour and the dissolved yeast. Set this dough

  aside to rise in a warm place over night. The following morning add the

  eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a

  warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and

  place in greased oblong pans. When cakes are ready to be put into the oven,

  brush top of cake with melted butter. Strew over the tops of the cakes the

  topping mixture. This mixture should be rubbed through a coarse sieve. Bake

  at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old

  Recipes, Culinary Arts Press, 1936.

      Title: Apple Crunch Muffins

 Categories: Breakfast, Muffins, Breads

   Servings:  4

  1 1/2 c  Unbleached flour, sifted          1/2 c  Sugar

      2 ts Baking powder                     1/2 ts Salt

  1 1/2 ts Ground cinnamon                   1/4 c  Vegetable shortening

      1    Large egg, slightly beaten        1/2 c  Milk

      1 c  Tart apples *                            Nut crunch topping

  *   Apples are to be washed and cored.  Shred the unpeeled apples for

  recipe.

  ~--------------------------------------------------------------------- ~--

 Sift together flour, sugar, baking powder, salt and cinnamon into mixing

 bowl. Cut in shortening with pastry blender until fine crumbs form. Combine

  egg and milk.  Add to dry ingredinets all at once, stirring just enough to

  moisten.  Stir in apples.  Spoon batter into paper-lined 2 1/2-inch

  muffin-pan cups, filling 2/3rds full.  Sprinkle with nut crunch topping.

  Bake in 375 degree oven 25 minutes or until golden brown.  Serve hot with

  butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c

  brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in

  small bowl.

      Title: Bara Brith (Currant Bread)  Welsh

 Categories: Breads

   Servings: 16

    1/4 lb Dried fruit                         4 oz Candied peel

      1 pt Warm water                        1/2 ts Mixed spice

      2 lb Plain flour                         2 ts Salt

      6 oz Lard                                1 oz Fresh yeast

    1/2 lb Demerara sugar                      2    Eggs

  Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.

  Soak the fruit and candied peel in the water with the spice.  Leave to

  steep in a warm place and use the warm spicy, strained water to mix the

  dough. Sift the flour and salt and rub in the lard; cream the yeast with

  the sugar and a little of the spiced water; mix this into the flour,

  together with the eggs and use enough of the water to give a firm, yet

  elastic dough. Knead well, leave to rise and knock back; blend in the

  drained fruit and knead again. Shape the dough into loaves and set into

  greased 1 lb tins in a warm place to prove; bake, reducing the temperature

  after the first 15 minutes. Originally, in some recipies, the fruit content

  would have been fresh currants or blackberries. Bara Brith is often served

  as part of the traditional Welsh tea.  It can also be purchased at many of

  the small bakeries found throughout Wales. British Cookery (BTA/BFPC)

      Title: Beer Biscuits

 Categories: Breads

   Servings:  4

      2 c  Unbleached flour                    3 ts Baking powder

      1 ts Salt                              1/4 c  Shortening

    3/4 c  Beer                           

  Preheat Oven to 450 degrees F.  Sift dry ingredients together.  Cut in

  shortening until it has cornmeal consistanch.  Stir in beer, knead lightly,

  roll out to 1/2-inch thickness.  Bake 10 - 12 minutes or until golden

  brown. Makes 12 to 15 biscuits.

      Title: Bran Date Bread

 Categories: Breads

   Servings: 12

  1 1/4 c  Unbleached flour, sifted        1 1/2 ts Baking powder

      1 ts Salt                              1/2 c  Active sourdough starter

    3/4 c  Buttermilk or sour milk             1 c  Finely chopped pitted dates

      1 c  All bran                            1 ts Grated lemon peel (zestonly)

      2    Large eggs, beaten                1/4 c  Vegetable oil

    3/4 c  Firmly packed. brown sugar     

  Sift dry ingredients together. Dust dates with 1 T flour mixture, then add

  to the bowl.  Then add the brown sugar, all bran, and grated lemon peel.

  Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil.

   Add all once to flour mixture with the sourdough starter, stirring until

  well moistened. Pour into greased or waxpaper lined loaf pan about 9 x

  5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan

  and then remove from pan and cool until cold.  Wrap in plastic wrap or foil

  and place in Refrigerator. Use cream cheese or home made butter on this

  bread for an out of this world taste.

      Title: Bran Muffins-in-waiting

 Categories: Muffins, Breads, Breakfast

   Servings:  6

      1 c  Warm water                      3 1/2 c  Wheat/oat bran cereal

  2 1/2 c  Unbleached all-purpose flour    2 1/2 ts Baking soda

    1/2 c  Butter/margarine, room temp.    1 1/2 c  Granulated sugar

      2    Large eggs                          2 c  Butter/sour milk.

  Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl,

  beat butter until creamy.  Add sugar 1/2 cup at a time, beating after each

  addition. Blend in eggs, one at a time, beating well after each addition.

  Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time,

  alternating with butter/sour milk, added 1/2 cup at a time also. Stir in

  soaked bran and the remaining bran cereal. Cover and store in refrigerator

  at least 6 hours before baking. To bake muffins, heat oven to 400 degrees

  F.  Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup

  with about 1/4 c batter. Bake about 20 minutes, or until nicely browned.

  Remove from pan and serve hot with butter. Makes 6 cups batter or about 24

  2 1/2-inch muffins.

      Title: Candied Orange Rind Bread

 Categories: Breads, Fruits, Quick

   Servings: 10

      4    Oranges; md                         1 c  Water

      1 c  Sugar                               4 c  Unbleached flour

      6 ts Baking powder                     1/2 ts Salt

    1/4 c  Butter or regular margarine       1/2 c  Sugar

      2    Eggs; lg                            2 c  Milk

  Thinly peel the oranges, using a vegetable peeler.  Cut the orange rind

  into thin slivers. (Reserve the oranges for another use, or eat them and

  enjoy.)  Combine the orange rind and 1 cup of water in a 2 quart saucepan

  and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes

  or until the rind is tender.  Add the 1 cup of sugar and continue cooking,

  uncovered, until the mixture is syrupy, about 15 minutes. Cool to room

  temperature.  Meanwhile, sift the flour, baking powder and salt together in

  a bowl and set aside.  Cream the butter and 1/2 cup of sugar together until

  light and fluffy, using a electric mixer set on medium. Add the eggs and

  blend well.  Blend in the cooled orange rind mixture. Add the dry

  ingredients alternately with the milk to the creamed mixture, beating well

  after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf

  pans.  Bake in a preheated 350 degree F. oven for 50 minutes or until a

  cake tester or wooden pick inserted in the center comes out clean. Cool in

  the pans for 10 minutes before removing to wire racks to finish cooling.

  Wrap in aluminum foil and let stand overnight before slicing. This bread

  slices better when it has cooled for 24 hours.

      Title: Cardamom Coffee Cakes

 Categories: Breads, Christmas

   Servings:  2

  1 1/2 c  Milk                                1 pk Cake yeast

    3/4 c  Sugar                           6 1/4 c  Sifted all-purpose flour

    1/2 c  Butter                            1/4 ts Salt

      3    Egg yolks                           1 ts Cardamom

           ----------topping-----------        2 tb Milk

      6 tb Sugar                          

 1. Scald milk and cool to lukewarm.  Crumble yeast into bowl, add 1 Tsp

  sugar and lukewarm milk. 2. Beat in 3 cups flour; beat until smooth. Cover

  well and let rise until light and double in bulk, 1 - 1-1/2 hours. 3. Add

  soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups flour.

  Mix thoroughly.  Place remaining 1/4 cup flour on board or pastry cloth for

  kneading. 4. Turn out dough and knead until smooth and elastic. Place in

  greased bowl.  Cover well.  Set aside to rise until double in bulk, 1 to

  1-1/2 hours. 5. Cut risen dough in half for two cofee cakes (braids). Cut

  each half into 3 pieces. Roll each piece into a roll 16 inches long. Pinch

  3 rolls together at one end, braid and pinch other ends together. Place

  braid on cookie sheet.  Make second braid and place on cookie sheet. 6. Let

  braids rise until double in bulk, about 45 minutes.  For topping brush each

  braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7. Bake in moderate

  oven (375) 25 to 30 minutes. Yield: 2 coffee cakes

      Title: Carrot-Walnut Bread

 Categories: Breads, Vegetables, Nuts

   Servings:  4

  1 1/2 c  Unbleached flour; sifted            1 ts Baking soda

    1/2 ts Cinnamon; ground                  1/4 ts Nutmeg; ground

    1/4 ts Salt                                1 c  Sugar

    3/4 c  Cooking oil                         2    Eggs; lg

  1 1/2 c  Carrots; pared, shredded          1/2 c  Walnuts; chopped

  Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small

  bowl and set aside.  Combine the sugar, oil and eggs in a mixing bowl.

  Beat, with an electric mixer set on medium speed, for 2 minutes.

   Add the dry ingredients, stirring just until moistened.  Stir in the

  carrots and walnuts.  Pour the batter into a greased 9 X 5 X 3-inch loaf

  pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake

  tester or wooden pick inserted in the center comes out clean. Cool in the

  pan on a wire rack for 10 minutes, remove from the pan and finish cooling

  on the wire rack.

      Title: Cinnamon-Raisin Bread

 Categories: Breads, Fruits, Yeast

   Servings: 10

  5 1/2 c  Unbleached or bread flour           2 pk Active dry yeast; or

      2 ts Active dry yeast; bulk              1 c  Milk

    3/4 c  Water                             1/4 c  Sugar

    1/4 c  Vegetable oil                       2 ts Salt

      1    Egg; lg                             1 c  Raisins

      1 c  Sugar                               1 ts Cinnamon; ground,or to taste

      2 ts Butter or margarine; melted    

  Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat

  the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low

  heat until very warm, (120-130 degrees F.).  Ad the liquid mixture to the

  flour-yeast mixture.  Beat, with an electric mixer at medium speed, until

  smooth, about 3 minutes.  Blend in the egg and then stir in the raisins.

  Gradually stir in enough of the remaining flour to make a moderately soft

  dough, (It will be slightly sticky and light in weight). Turn the dough out

  on a lightly floured surface, adding flour if needed as you knead the

  dough, and knead until smooth and satiny about 10 minutes. Cover the dough

  with the bowl and let rest for 20 minutes. Combine the 1 cup of sugar and

  the cinnamon, then set aside. Punch the dough down and divide in half. Roll

  out one half, on the floured surface, to a 14 X 7-inch rectangle. Brush

  with the melted butter and sprinkle with half of the cinnamon-sugar

  mixture.  Beginning at the narrow end, roll up tightly like a jelly roll.

  Press the edges to seal and fold the ends under.  Place in a greased 8 1/2

  X 4 1/2 X 2 1/2-inch loaf pan.  Repeat for the second half. Brush the tops

  of the loaves with the remaining butter.  Cover and let rise in a warm

  place until doubled, about 45 minutes.  Bake in a preheated 375 degree F.

  oven for 35 to 40 minutes or until the loaves sound hollow when tapped.

  Remove from the pans immediately and cool on wire racks.

      Title: Corn Meal Muffins

 Categories: Muffins, Breads, Breakfast

   Servings:  4

      1 c  Unbleached all-purpose flour        4 ts Baking powder

      2 tb Granuleated sugar                   1 ts Salt

      1 c  Yellow cornmeal                     2    Large eggs

    1/4 c  Vegetable oil                  

  Grease 12 2 1/2-inch muffin cups.  Heat oven to 425 degrees F. Sift flour,

  baking powder, sugar and salt into medium-sized bowl.  Add cornmeal and

  stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add

  all at once to dry ingredients. Stir mixture only until dry ingredients are

  mositened.  Batter will be lumpy. Drop batter from a tablespoon into the

  prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20

  minutes, or until golden brown.  Remove and serve hot with butter, bacon

  and eggs.

      Title: Cranberry Muffins

 Categories: Muffins, Breads, Breakfast

   Servings:  4

  2 1/4 c  Unbleached flour, sifted          1/4 c  Sugar

    3/4 ts Baking soda                       1/4 ts Salt

      1    Large egg, slightly beaten        3/4 c  Butter/sour milk

    1/4 c  Vegetable oil                       1 c  Chopped raw cranberries

    1/2 c  Sugar                          

  Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine

  egg, butter/sour milk and oil in small bowl; blend well.  Add all at once

  to dry ingredients, stirring just enough to moisten. Combine cranberries

  and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch

  muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20

  minutes or until golden brow.  Serve hot with butter and homemade jelly or

  jam.

      Title: Date Or Raisin Bran Muffins

 Categories: Muffins, Breads, Breakfast

   Servings:  4

      1 c  Wheat/oat bran cereal             3/4 c  Milk

      1 c  Unbleached all-purpose flour    2 1/2 ts Baking powder

    1/2 ts Salt                              1/4 c  Granulated sugar

    1/2 c  Seedless raisins *                1/2 c  Chopped walnuts

      1    Large egg                         1/4 c  Vegetable oil

  *  Finely chopped pitted dates may be substituted to get Date Muffins.

  ~--------------------------------------------------------------------- ~--

 Mix cereal and milk.  Let stand a few minutes until most of the milk is

 absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F.

 Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to

 mix well.  Add dates/raisins and nuts; toss to mix. Add egg and oil to

 soaked cereal and beat well with a fork.  Pour into flour mixture and stir

 only until dry ingredients are moistened. Batter will be lumpy. Drop batter

 into prepared pans, filling each cup half to two-thirds full. Bake about 30

 minutes, or until browned.  Remove from pan and serve hot with butter and

 jelly or preserves.

      Title: Dillbrot (Dill Bread)

 Categories: Breads, Cheese/eggs, Vegetables

   Servings:  4

      1 pk Yeast; active dry                   1 c  Cottage cheese; creamed *

      2 tb Sugar                               1 tb Onion; minced

      1 tb Butter; melted                      1    Egg; large

      1 ts Salt                                2 ts Dillseed

  2 1/4 c  Flour; unbleached or bread     

  *  Creamed Cottage Cheese should be heated to lukewarm.

  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++

  Dissolve yeast in warm water.  Combine all ingredients in a mixing bowl,

  except add the flour a little at a time (it may take up to 2 1/2 cups of

  flour).  Beat until well mixed and mixture is stiff but not heavy.

  (Standard bread dough feeling).  Cover and let rise in a warm place until

  doubled.  Punch down and put dough in a bread pan, or arrange in a round

  shape on a greased cookie sheet.  Let rise again. Bake for 30 to 45 minutes

  at 350 degrees F.  While warm, bursh loaf with soft butter, sprinkle well

  with salt. Makes 1 loaf.

      Title: Dilly Zucchini Ricotta Muffins

 Categories: Muffins, Breads, Dinner

   Servings:  4

  1 1/2 c  Unbleached flour                    2 tb Sugar

      3 ts Baking powder                     1/2 ts Salt

    3/4 ts Dill weed                         1/4 c  Milk

    1/2 c  Margarine/butter, melted            2    Large eggs

    2/3 c  Ricotta cheese                    1/2 c  Shredded zucchini

  Heat oven to 400 degrees F.  Line with paper baking cups or grease, 12

  muffin-pan cups. Lightly spoon flour into measuring cup, level off. In

  large bowl, combine flour, sugar, baking powder, salt and dill weed, mix

  well.  In medium bowl combine milk, margarine and eggs. Stir in ricotta

  cheese and zucchini, beat well. Add to dry ingredients, stirring just until

  moistened (Batter will be stiff).  Fill prepared muffin cups 2/3rds full.

  Bake at 400 degrees F. for 20 to 25 minutes or until golden brown.

  Immediately remove from pan and serve.

      Title: Easy Parker House Rolls

 Categories: Breads, Yeast

   Servings:  4

  1 1/4 c  Milk; scalded                       3 ts Sugar

      2 ts Butter or regular margarine       3/4 ts Salt

      2 pk Active dry yeast; or                2 ts Active dry yeast; bulk

    1/4 c  Lukewarm water; 110 deg. f.     4 1/2 c  Unbleached flour

      2 ts Butter or margarine; melted    

  Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing

  bowl.  Cool to lukewarm.  Sprinkle the yeast over the lukewarm water and

  stir to dissolve.  Add 2 cups of flour, and the yeast mixture to the milk

  mixture.  Beat, with an electric mixer on medium speed, until smooth, about

  2 minutes.  Gradually add enough of the remaining flour to make a soft

  dough, then cover and let rest for 15 minutes. Knead the dough a few times

  on a lightly floured surface until it is no longer sticky and roll out to a

  1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush

  the rounds with the remaining 2 Tbls of melted butter and crease each roll

  in the center with the dull edge of a knife. Fold the rolls over on the

  crease and press the edges together lightly.  Place on greased baking

  sheets and cover.  Let rise in a warm place until almost doubled, about 30

  minutes.  Bake in a preheated 400 degree F. oven for 10 minutes or until

  golden brown.  Remove from the baking sheets and cool on wire racks. NOTE:

  These rolls are almost a must at the Holiday dinners coming up shortly.

  Restaurants and most older cooks make it a tradition to serve them.

      Title: Festive Cranberry Loaf

 Categories: Breads, Fruits, Nuts

   Servings:  4

      2 c  Unbleached flour; sifted            1 c  Sugar

  1 1/2 ts Baking powder                       1 ts Salt

    1/2 ts Baking soda                       1/4 c  Shortening

      1    Egg; lg, beaten                   3/4 c  Orange juice; fresh

      1 ts Orange rind; grated                 1 c  Raw cranberries; coarse chop

    1/4 c  Walnuts; chopped                    1 ts Unbleached flour

  Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a

  bowl then, using a pastry blender, cut the shortening in until crumbs form.

  Combine the egg, orange juice and orange rind  and add to the crumb mixture

  all at once, stirring until just moistened. Combine the coarsely chopped

  cranberries, walnuts and 1 tb of flour and add the mixture to the batter.

  Pour into a greased and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch

  loaf pan.  Bake in a preheated 350 degree F. oven for 1 hour or until a

  cake tester or wood pick inserted in the center comes out clean. Cool in

  the pan for 10 minutes before turning out to cool to room temperature. Wrap

  the loaf in aluminum foil and let stand over night for better slicing.

      Title: Flour Tortillas

 Categories: Mexican, Breads

   Servings: 12

      4 c  All purpose flour               1 1/2 ts Salt

  1 1/2 ts Baking powder                       4 tb Lard or shortening

  1 1/2 c  Warm water                     

  Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in

  the center and add water, a small amount at a time, to form a dough. Knead

  dough in bowl until smooth and elastic. Cover and wet aside for ten

  minutes. Form dough into egg-sized balls and flatter between palms. With

  rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick.

  Cook on preheated ungreased skillet over medium high heat, apprx. two min.

  per side, until tortilla looks slightly speckled. Cover with a clean towel

  to keep warm and soft until served. The tortillas may be cooled and stored

  in plastic bags in the freezer for later use.

      Title: Golden Raisin Loaves

 Categories: Breads, Fruits, Yeast

   Servings: 10

      2 c  Whole wheat flour; stirred        1/4 c  Sugar

      2 pk Active dry yeast; or                2 ts Active dry yeast; bulk

      1 ts Salt                                2 ts Cinnamon; ground

    3/4 c  Water                             1/3 c  Butter or regular margarine

    1/2 c  Buttermilk                          2    Eggs; lg

  1 1/2 c  Raisins; golden                 2 1/2 c  Unbleached flour; sifted

           Vegetable oil                            ------vanilla frosting-

      2 c  Confectioners' sugar              1/4 ts Vanilla

  2 1/2 ts Milk                           

  NOTE:  The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on

  Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt

  and cinnamon together in a large mixing bowl.  Heat the water and butter in

  a saucepan over low heat to very warm (120-130 degrees F.). Remove from the

  heat and stir in the buttermilk.  Add to the flour-yeast mixture and beat,

  with an electric mixer on medium speed, until smooth, about 2 minutes. Add

  the eggs and beat an additional 2 minutes, then stir in the raisins.

  Gradually add the remaining 1/4 cup of whole wheat flour and enough white

  flour to make a stiff but light dough. (Heaviness indicates too much flour

  and the bread will not rise correctly.) Let rest for 5 minutes. Turn the

  dough out onto a lightly floured surface and knead until smooth, about 5 to

  8 minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch

  the dough down and divide in half.  Let rest 10 minutes, then roll each

  half to a 12 X 7-inch rectangle.  Beginning at the 7-inch side, roll up

  tightly like a jelly roll and seal the edges. Tuck the ends under to form

  rounded edges, (the loaf should be about 7 X 3-inches in size). Place on a

  greased baking sheet.  Brush with oil and repeat for the second batch of

  dough.  Cover and let rise in a warm place until almost doubled, about 30

  minutes.  Bake in a preheated 375 degree F. oven for 25 minutes or until

  the loaves sound hollow when tapped. Remove from the baking sheet and cool

  on wire racks for 20 minutes. Frost with the vanilla icing if desired.

  VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat

  until smooth.

      Title: Grand Champion Pumpkin Bread

 Categories: Breads, Fruits, Vegetables

   Servings: 10

  3 1/3 c  Unbleached flour; sifted            4 ts Pumpkin pie spice

      2 ts Baking soda                         1 ts Baking powder

  1 1/2 ts Salt                            2 2/3 c  Sugar

    2/3 c  Cooking oil                         4    Eggs; lg

      2 c  Pumpkin; mashed, canned, 1cn      2/3 c  Water

    2/3 c  Chopped dates                  

  Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt

  together in a small bowl and set aside.  Beat the sugar and oil together in

  a medium mixing bowl, using an electric mixer set on high, until light and

  fluffy.  Add the eggs, one at a time beating well after each addition, and

  then beat in the pumpkin.  Add the dry ingredients alternately with the

  water to the sugar mixture, beating well after each addition, using a mixer

  set on low speed.  Stir in the dates and pour the batter into 2 greased 9 X

  5 X 3-inch loaf pans. Bake in a preheated 324 degree F. oven for 55 minutes

  or until a cake tester or wooden pick inserted in the center comes out

  clean.  Cool in the pans on wire racks for 10 minutes, then remove from the

  pans and continue cooling on the racks.

      Title: Instant Potato Lefse

 Categories: Breads, Christmas

   Servings:  6

      1 pk (7 oz) instant potatoes             2 ts Salt

      1 tb Butter                              1 c  Rich milk

      1 c  Boiling water                   1 1/2 c  Flour

  Place instant potato flakes, salt and butter in mixing bowl.  Add boilig

  water to milk and add to potato mixture.  Mix quickly until thick and

  smooth.  Add just enough flour to be able to handle dough. Knead lightly.

  Form into balls and roll very thin on floured board. Bake on hot electric

  lefse grill (any griddle will work), turning to brown both sides.

      Title: Justin Wilson's Hush Puppies

 Categories: Cajun, Breads

   Servings: 48

      2 c  Cornmeal                                 Ground cayenne pepper

      1 c  Plain flour                         2    Eggs, beaten

      1 ts Baking powder                       1 c  Buttermilk

      1 ts Salt                                1 c  Green onion, finely chopped

    1/2 ts Soda                                2 tb Bacon drippings, hot

    1/2 c  Parsley, finely chopped           1/2 ts Garlic powder (to taste)

           Deep fat for frying            

  Combine all dry ingredients.  Add eggs, buttermilk, onions, and oil or

  bacon drippings.  Mix well.  Drop in deep hot fat by spoonfuls and brown on

  all sides. Now, I said above that this makes 48, I've never counted, so I

  don't know for sure.  But it sure does make a bunch. The main reason why I

  said 48 is because the program, MenuMaster, won't let you past that field

  unless you tell it something. Justin Wilson says, "Hush puppy is an old

  Southern term that originated after the Civil War. People didn't have

  enough for themselves to eat let alone feed their dogs, so when the old

  hounds started barking from hunger, they would throw pieces of fried corn

  bread to them, yelling, 'Shut up, dog! Hush puppy!"

      Title: Kasespatzle (Spaetzle Cheese Noodles)

 Categories: German, Breads, Cheese/eggs

   Servings:  4

      3 tb Butter or margarine                 3    Onions;sliced in small rings

      3 oz Emmenthaler cheese; grated          1 ts Dry mustard

      2 c  Spaetzle noodles                    2 tb Chives; chopped

  Heat butter in frypan, add onions, and brown lightly.  Toss cheese with dry

  mustard.  Add cooked noodles to cooked onions and cheese; mix well. Place

  mixture in an ovenproof casserole.  Bake at 300 degrees F. for 20 to 30

  minutes or until hot and bubbly.  Sprinkle top with chopped chives before

  serving.

      Title: Lefse

 Categories: Breads, Christmas

   Servings:  6

      2 c  Milk, scalded                     1/2 c  Lard

      1 tb Salt                                4 c  Flour

  Add lard, salt and 2 cups flour to scalded milk and mix well over low heat.

  Remove from fire.  Sift 2 cups of flour on board, add warm dough and work

  in flour.  Knead well and cool. This dough can be rolled immediately or

  kept in a cool place for a couple of days. May be stored in a plastic bag.

  Make a small patty, about hamburger size, with even sealed edges as you

  would for pastry.  Flour board lightly and with a Scandinavian rolling pin

  roll patty in all directions, keeping the dough round. Roll lightly,

  stretching dough until it is almost as large as the lefse baker. Use

  pointed stick to handle dough when it is transferred from the board to the

  baker.  Brown lightly, prick air bubbles, turn and brown other side. It may

  be necessary to change heat control from high to low. This is a soft bread.

  Serve with butter, or butter and sugar. (Note: I don't have either a

  Scandinavian rolling pin or a lefse baker, so I use a regular rolling pin

  and a griddle.  This is like a Swedish tortilla! We usually spread butter

  and sprinkled sugar over the lefse then rolled them up and DEVOURED them!)

      Title: Melt-In-Your-Mouth Rolls

 Categories: Breads, Yeast

   Servings:  6

      2 c  Milk                              1/4 c  Shortening

    1/4 c  Sugar                               2 ts Salt

      2 pk Active dry yeast; or                2 ts Active dry yeast; bulk

    1/4 c  Luke-warm water; (110 deg.f)        7 c  Unbleached flour; sifted

      2    Eggs; lg                       

  Scald the milk in a saucepan.  Pour over the shortening, sugar and salt in

  a large mixing bowl.  Cool to lukewarm.  Sprinkle the yeast over the

  lukewarm water and stir to dissolve.  Add the yeast mixture, 3 cups of the

  flour, and eggs to the milk mixture.  Beat, using an electric mixer set on

  medium speed, for about 2 minutes.  Gradually stir in enough of the

  remaining flour to make a soft dough.  Turn the dough out on a lightly

  floured surface and knead until smooth and satiny, about 8 to 10 minutes.

  Place the dough in a greased bowl, turning once to grease the top and

  cover.  Let rise in a warm place until double, about 1 hour. Punch the

  dough down and divide the dough into thirds, then let the dough rest for 10

  minutes.  Divide each third into 12 pieces and shape each piece into a

  ball.  Place 12 balls, equally spaced, in a greased 9-inch round cake pan.

  Repeat for the remaining two thirds. Cover and let rise until doubled, 45

  to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes

  or until golden brown.  Remove from the pans and cool on wire racks.

      Title: Mexicali Spoon Bread Casserole

 Categories: Breads, Cheese, Hamburger

   Servings:  8

           --------meat mixture--------    1 1/2 lb Lean ground beef

      1 c  Onion; chopped, 1 lg              1/4 c  Green bell pepper; chopped

      1    Clove garlic; minced               15 oz Tomato sauce; 1 cn

     12 oz Whole kernel corn; 1 cn         1 1/2 ts Salt

           Chili powder; to taste            1/8 ts Pepper

    1/2 c  Ripe olives; sliced                      ------cornmeal topping

 1 1/2 c  Milk                              1/2 c  Yellow cornmeal

   1/2 ts Salt                              3/4 c  Cheddar cheese; shredded

     2    Eggs; lg, beaten              

  Heat the oven to 375 degrees F.  Cook and stir the meat, onion, green

  pepper and garlic in a large skillet until the onion is tender and the meat

  is browned.  Drain off the excess fat.  Stir in the tomato sauce, UNDRAINED

  corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling

  then reduce the heat and simmer, uncovered, while preparing the cornmeal

  topping.  Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and

  stir over medium heat just until the mixture boils. Remove from the heat

  and stir in the cheese and eggs. Turn the hot meat mixture into an

  ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the

  meat mixture.  Bake, uncovered, until a knife inserted in the topping comes

  out clean, about 40 minutes. Serve hot.

      Title: Mexican Cornbread

 Categories: Meats, Breads

   Servings:  4

      1 lb Ground meat                              Salt & pepper to taste

      1 c  Chopped onion                     1/2 lb Grated american cheese

      3    Jalapeno peppers finely chop        1 c  Cornmeal

      3    Large eggs                        1/2 ts Soda

      3 tb Bacon drippings                     1 c  Sweet milk

      1 ts Salt                           

  Make batter by mixing together the cornmeal, eggs, soda, drippings, milk,

  and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch

  baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and

  last add cheese. Cover with remaining batter. Cook at 350 degrees F. for

  about 45 minutes. Serve hot.

      Title: Molasses Refrigerator Muffins

 Categories: Muffins, Breads, Brunch

   Servings: 12

      4 c  Unbleached flour, sifted            2 ts Baking soda

      1 ts Salt                                1 ts Ground cinnamon

      1 ts Ground ginger                     1/4 ts Ground cloves

    1/4 ts Ground allspice                   1/4 ts Ground nutmeg

  1 1/3 c  Vegetable shortening                1 c  Sugar

      4    Large eggs, slightly beaten         1 c  Molasses

      1 c  Butter/sour milk                    1 c  Raisins

  Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice

  and nutmeg; set aside. Cream together shortening and sugar in mixing bowl

  until light anf fluffy, using electric mixer at medium speed. Add eggs beat

  well. Blend in molasses and butter/sour milk. Add dry ingredients all at

  once, stirring just enough to moisten.  Stir in raisins.  Spoon into

  greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven

  20 minutes or until golden brown.  Serve hot with butter and jam. NOTE:

  Batter can be stored in refrigerator in covered container for up to 3

  weeks.

      Title: Muffins Basic And Variations

 Categories: Muffins, Breads, Breakfast

   Servings:  4

      2 c  Unbleached all-purpose flour        1 tb Baking powder

      2 tb Granulated sugar                    1 ts Salt

      1    Large egg                           1 c  Milk

    1/2 c  Vegetable oil                  

  Grease 12 2 1/2-inch muffin cups.  Heat oven to 400 degrees F. Sift Flour,

  baking powder, sugar and salt into a medium-sized bowl. Stir to mix well.

  In a small bowl, beat egg with a fork.  Add milk and oil.  Add all at once

  to dry ingredients.

   Stir mixture only until dry ingredients are moistened.  Batter will be

  lumpy.

    Drop batter from a tablespoon into prepared muffins pans, filling each

  cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown.

  Remove from pan and serve hot with butter, jam or marmalade.

VARIATIONS:

  GINGER MUFFINS:  Add 1/2 Cup finely diced candied ginger to flour mixture

  before adding liquid.

  BANANA PECAN MUFFINS: Prepare muffin batter but use

  only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to

  sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil.

  BLUEBERRY MUFFINS:  Toss 1 cup washed and well-drained fresh or frozen

  blueberries with sifted flour mixture before adding liquid.

  ORANGE MUFFINS: Cut 2 peeled navel oranges into sections.  When batter is in the cups,

  place an orange section on top of each and sprinkle lightly with granulated

  sugar.

  CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin

  mix with the last few strokes on batter.  Serve hot with scrambled eggs and

  bacon for a special breakfast.

  SURPRISE MUFFINS: Fill muffin cups 1/3rd

  full of batter.  Drop 1/2 t of your favorite jelly in center of batter. Add

  batter to fill cup 2/3rds full. Kids just love these as you will.

  COCONUT MUFFINS:  Add 1 c Shredded coconut with the last few strokes of mixing. For

  a snack have coconut muffins, butter and milk.

CHIVE MUFFINS: Fold 1/4 cup

  chives into the batter during the last few strokes and serve at dinner.

  Great with a steak and salad.

      Title: Oatmeal Muffins

 Categories: Breakfast, Breads, Muffins

   Servings:  5

      1 c  Quick-cooking oats                  1 c  Butter/sour milk

      1 c  Unbleached flour, sifted            1 ts Baking powder

    1/2 ts Baking soda                         1 ts Salt

    1/3 c  Butter or regular margarine       1/2 c  Brown sugar, packed

      1    Large egg                      

  Combine oats and butter/sour milk in small bowl.  Mix well and let stand 1

  hour. Sift together flour, baking powder, baking soda and salt; set aside.

  Cream together butter and brown sugar in mixing bowl, using electric mixer

  at medium speed.  Add egg; beat until light and fluffy. Add dry ingredients

  alterantely with oat mixture to creamed mixture, blending well after each

  addition.  Spoon batter into greased 2 1/2-inch muffin-pan cups, filling

  2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.

  Serve hot with homemade jam or preserves.

      Title: Onion-Cheddar Bread

 Categories: Breads

   Servings:  4

  2 1/2 c  Unbleached all-purpose flour        1 c  Whole wheat flour

      1 pk Active dry yeast                  1/3 c  Warm water (110-115 degrees)

    1/2 c  Orange juice                      1/2 c  Water

      2 tb Butter or margarine *               1    Env. onion soup mix

      1 tb Sugar                               1 ts Salt

      5 oz Shredded cheddar cheese                  Melted butter or margarine

  *   Butter or margarine should be cut into small pieces.

  ~------------------------------------------------

 ~---- In medium bowl, combine flours and set aside. In large bowl, dissolve

 yeast in warm water.  Add orange juice, water, butter, onion recipe soup

 mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in

 enough of the remaining flour mixture until soft dough is formed and it

 pulls away from the sides of the bowl. Turn dough onto lightly floured

 board, then knead until smooth and elastic, about 10 minutes. Cover and let

 rise in warm place until doubled, about 1 hour. (Dough is ready if

 indentation remains when touched) Preheat oven to 375 degrees F. Punch down

 dough, then turn onto lightly floured board. Press into 10 x 8-inch

  rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll

  style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side

  down. Brush with melted butter, then top with remaining cheese. Bake 45

  minutes or until bread sound hollow when tapped.  Remove to wire rack and

  cool completely before slicing. Makes 1 loaf.

      Title: Parmesan Herb Muffins

 Categories: Muffins, Breads, Dinner

   Servings:  4

      2 c  Unbleached flour                    1 tb Sugar

  1 1/2 ts Baking powder                     1/2 ts Baking soda

    1/2 ts Sage leaves, crumbled             1/2 c  Chopped fresh parsley

    1/4 c  Grated parmesan cheese          1 1/4 c  Butter/sour milk

    1/4 c  Butter/margarine, melted            1    Large egg

  Heat oven to 400 degrees F.  Grease bottoms of 12 muffin-pan cups or line

  with paper baking cups. Lightly spoon flour into measuring cup; level off.

  In large bowl, combine flour sugar, baking powder, baking soda, sage,

  parsley and cheese, blend well. Add butter/sour milk, margarine and egg;

  stir just until dry ingredients are moistened. Fill prepared muffin cups

  2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick

  inserted in center coumes out clean.  Serve hot. MICROWAVE DIRECTIONS:

  Prepare muffin batter as directed above.  Using 6 cup microwave-safe muffin

  pan, line each with 2 paper baking cups to absorb moisture during baking.

  Fill cups 1/2 full.  Sprinkle top of each muffin with cornflake crumbs.

  Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick

  inserted in center comes out clean, rotating pan 1/2 turn halfway through

  baking.  Remove muffins from pan and immediatedly discard outer baking

  cups.  Cool 1 minute on wire rack before serving. Repeat with remaining

  batter.

      Title: Pecan Cinnamon Muffins

 Categories: Muffins, Breads, Breakfast

   Servings:  4

  1 1/2 c  Unbleached flour, sifted          1/4 c  Sugar

    1/4 c  Brown sugar, packed                 2 ts Baking powder

    1/2 ts Salt                              1/2 ts Ground cinnamon

      1    Large egg, slightly beaten        1/2 c  Vegetable oil

    1/2 c  Milk                              1/2 c  Chopped pecans

  Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon

  into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add

  all at once to dry ingredients, stirring just enough to moisten. Stir in

  pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each

  2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.

  Serve hot with butter and homemade jelly or jam. Serving Hint: Match the

  mood of your mealtime by using a variety of pretty napkins to line a muffin

  basket.  For a picnic, choose a red and white checked napkin; for special

  dinners, use your finest linen napkins; and for Christmas, of course, a

  bright red napkin.

      Title: Pumpkin Bread

 Categories: Breads, Fruits, Nuts

   Servings:  4

  3 1/2 c  Unbleached flour; sifted        1 1/2 c  Light brown sugar; packed

  1 1/2 c  Sugar; granulated                   2 ts Baking soda

  1 1/2 ts Salt                                1 ts Cinnamon; ground

    1/2 ts Nutmeg; ground                      4    Eggs; lg

      1 c  Salad oil                         2/3 c  Water

      2 c  Pumpkin; mashed, canned             1 c  Raisins

      1 c  Walnuts; chopped               

  Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf

  pans, sprinkling a little brown sugar in each.  Combine all the dry

  ingredients in a large bowl and fashion a well in the center. Break in the

  4 eggs and add the salad oil, water and pumpkin.  Beat thoroughly until

  well mixed, then add the raisins and nuts.  Pour into the prepared pans.

  Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted

  in the center comes out clean.  Cool for 5 minutes in the pans before

  turning onto wire racks to cool. NOTE: This bread can be wrapped in

  aluminum foil and frozen very satisfactorily.

      Title: Pumpkin Muffins

 Categories: Dinner, Breakfast, Breads

   Servings:  4

      1 c  Unbleached flour, sifted            2 ts Baking powder

    1/4 ts Salt                              1/4 ts Ground cinnamon

    1/4 c  Vegetable shortening              2/3 c  Sugar

      1    Large egg                         1/2 c  Canned, mashed pumpkin

      2 tb Milk                           

  Sift together flour, baking powder, salt and cinnamon; set aside. Cream

  together shortening and sugar in mixing bowl until ight and fluffy, using

  electric mixer at medium speed.  Beat in egg. Combine pumpkin and milk in

  small bowl.  Add dry ingredients alternately with pumpkin mixture to

  creamed mixture, stirring well after each addition. Spoon pagger into

  paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350

  degree F. oven 20 minutes or until golden brown.  Serve hot with butter and

  homemade jam.

      Title: Pumpkin Oat Muffins

 Categories: Breakfast, Breads, Muffins

   Servings: 12

      1 c  Unbleached flour, sifted            2 ts Baking powder

      1 ts Pumpkin pie spice                 1/4 ts Baking soda

    1/2 ts Salt                              3/4 c  Canned, mashed, pumpkin

    1/2 c  Brown sugar, packed                 1    Large egg, slightly beaten

    1/4 c  Milk                              1/4 c  Vegetable oil

      1 c  Quick-cooking oats                1/2 c  Raisins

           Crumb topping                  

  Sift together flour, baking powder, pumpkin pie spice, baking soda and

  salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and

  raisins in bowl; blend well. Add dry ingredients all at once, stirring just

  enough to moisten.  Spoon batter into grease 3-inch muffin-pan cups,

  filling 2/3rds full.  Sprinkle with crumb topping. Bake in 400 degree F.

  oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly

  or jam.

  CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached

  flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl.

  Mix until crumbly.

      Title: Quick Sticky Buns

 Categories: Breads, Yeast

   Servings: 24

           ------------buns------------    1 1/4 c  Milk

    1/4 c  Butter                          3 1/4 c  Flour

    1/4 c  Sugar                               1 ts Salt

      2 pk Yeast                               1    Egg

           ----------topping-----------        1 c  Brown sugar

  1 1/2 ts Cinnamon                          3/4 c  Butter

      2 tb Corn syrup                          1 c  Walnuts

  Heat milk and butter to 120 to 130 degrees.  Mix together 2 cups flour,

  sugar, salt, yeast and egg.  Add liquid and beat medium four minutes. Stir

  in rest of flour.  Cover and rise until double (30 to 45 minutes).

  Generously grease 24 muffin cups.  Chop nuts.  Heat all topping ingredients

  on low until ingredients are melted and combined. Divide topping between

  muffin cups.  Stir down batter.  Drop into muffin cups. Cover and rise

  until double (20 to 30 minutes).  Preheat oven to 375 degrees. Place tins

  on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three

  minutes then invert on waxed paper.

      Title: Roggenbrot (Rye Bread)

 Categories: German, Breads

   Servings: 12

      2 pk Yeast; active dry               1 1/2 c  Milk; lukewarm

      2 tb Sugar                               1 ts Salt

    1/2 c  Molasses                            2 tb Butter

  3 1/4 c  Rye flour; unsifted             2 1/2 c  Bread flour; unsifted

  Dissolve yeast in warm water.  In a large bowl combine milk, sugar, and

  salt.  Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of

  rye flour.  Use a wooden spoon to mix in the remaining rye flour. Add white

  flour by stirring until the dough is stiff enough to knead. Knead 5 to 10

  minutes, adding flour as needed.  If the dough sticks to your hands or the

  board add more flour.  Cover dough and let rise 1 1 1/2 hours or until

  double.  Punch down dough and divide to form 2 round loaves. Let loaves

  rise on a greased baking sheet until double, about 1 1/2 hours. Preheat

  oven to 375 degrees F.  Bake for 30 to 35 minutes. Makes 2 round loaves.

      Title: Sopaipillas

 Categories: Mexican, Breads

   Servings: 12

      4 c  Flour                               1 tb Baking powder

      2 ts Sugar                           1 1/2 ts Salt

    1/4 c  Shortening or lard              1 1/4 c  Water or more if needed

  Sift dry ingredients together. Cut in shortening until crumbly. Add water

  and mix until holds together. Knead 10-15 times until dough forms a smooth

  ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll

  dough to 1/8" thickness on lightly floured board. Cut into 3" squares or

  triangles. Do not allow to dry; cover those waiting to fried. When ready to

  fry, turn upside down so that surface on bottom while resting is on top

  when frying. Fry in 3" hot oil until golden brown, turning once. Add only a

  few at a time to maintain proper temperature. Drain on paper towels.

      Title: Sopaipillas 2

 Categories: Mexican, Breads

   Servings: 12

      1 pk Active dry yeast                  1/4 c  Warm water (110)

  1 1/2 c  Milk                                3 tb Lard or shortening

  1 1/2 ts Salt                                2 tb Sugar

      4 c  All purpose flour                   1 c  Whole wheat flour

      1    Oil                            

  In a large mixing bowl, dissolve yeast in warm water. In another bowl

  combine milk, lard, salt and sugar. Heat to 110 degrees and add to

  dissolved yeast. Beat in 3 cups of the all purpose flour and all of the

  whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff

  sticky dough forms. Place dough on a floured board and knead, adding more

  flour as needed, until dough is smooth and nonsticky. Place doug in a

  greased bowl turning over to grease top. Cover and let stand at room temp.

  1 hour. Punch dough down. The dough may be coverec and chilled as long as

  overnight. Knead dough on alightly floured board to expel air. Roll dough

  out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5"

  rectangles or 3" squares for appetizers. Place on lightly floured pans and

  lightly cover. If you work quickly you can let cut sopaipillas stay at room

  temp up to 5 min; otherwise, refrigerate them until all are ready to fry.

  In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a

  deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to

  puff, gently push the bread into the hot oil several times to help it puff

  more evenly. Turn several times and cook just until pale gold on both

  sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place

  in a warm oven until all are fried. Or if made ahead, cool, cover and chill

  or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until

  warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large

  sopaipillas or about 4 dozen small ones.

      Title: Souper Baked Sandwich

 Categories: Breads, Cheese, Hamburger

   Servings:  6

  1 1/2 lb Lean ground beef                  1/4 c  Onion; chopped, 1 sm

    1/2 ts Salt                              1/2 c  Celery; chopped

      4 c  Herb stuffing cubes; not mix    1 1/2 c  Milk

      2    Eggs; lg                       10 3/4 oz Cream of mushroom soup; 1 cn

      1 ts Mustard; dry                        1 c  Cheddar cheese; shredded,4oz

  Heat the oven to 350 degrees F.  Cook and stir the meat, onion and celery

  in a large skillet until the meat is brown.  Drain off the excess fat. Stir

  in the salt.  Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2

  or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the

  milk, eggs, soup, and mustard together and pour over the meat. Then

  sprinkle with the cheese and bake uncovered until a knife inserted in the

  center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then

  cut into squares and serve.

      Title: Sourdough Banana Bread

 Categories: Breads

   Servings: 12

    1/2 c  Shortening                          1 c  Sugar

      1    Large egg                           1 c  Mashed bananas

      1 c  Active sourdough starter            2 c  Unbleached flour

      1 ts Salt                                1 ts Baking powder

    1/2 ts Baking soda                       3/4 c  Chopped walnuts

      1 ts Vanilla or                          1 ts Grated orange peel

  Cream together the shortening and sugar, add egg and mix until blended.

  Stir in bananas and sourdough starter.  Add orange peel or vanilla. Stir

  flour and measure again with salt, baking powder and soda. Add flour

  mixture and walnuts to the first mixture, stirring until just blended. Pour

  into greased 9 x 5-inch loaf pan.  Bake in 350 degree oven for 1 hour or

  until toothpick comes out clean.  Cool to cold before slicing.

      Title: Sourdough Cornbread

 Categories: Breads

   Servings:  4

    1/2 c  Active sourdough starter            2 tb Margarine, melted

    1/2 c  Cornmeal                            1 ts Salt

      1 tb Sugar                             1/2 c  Sour cream or yogurt

      2    Large eggs, stirred                 1 c  Unbleached flour

    1/2 ts Cream of tartar                   1/2 ts Baking powder

  Mix ingredients in the above order, stirring only enough to blend the

  mixture.  Pour into a buttered pan.  Bake in a 375 to 400 degree oven for

  about 15 minutes.

      Title: Sourdough Honey Whole Wheat Bread

 Categories: Sourdough, Breads

   Servings:  4

      1 pk Active dry yeast                    1 c  Warm water

      1 ts Salt                              2/3 c  Sourdough starter

    1/2 c  Honey                           1 1/2 tb Shortening

      4 c  Whole wheat flour              

  Dissolve yeast in 1 cup warm water.  Mix yeast, starter, honey, salt and

  shortening with 3 cups flour.  Add more flour as needed to make a stiff

  dough.  Knead 150 strokes on a floured surface and place in a greased bowl.

  Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let

  double again.  Punch down and roll into tight loaf. Grease and place in

  bread pan.  Let double in pan and bake at 400 degrees F. for 35 to 40

  minutes or until very dark golden brown, and it sounds hollow when thumped.

      Title: Sourdough Pancakes #1

 Categories: Breads

   Servings:  4

    1/2 c  Active starter                    1/2 c  Pancake mix

      1    Large egg                           1 tb Cooking oil

    1/2 c  Milk                              1/2 ts Soda

  Mix all ingredients well.  Be careful not to over mix.  Small lumps are ok.

  Lightly grease a hot cast iron griddle.  Drop onto griddle with a large

  spoon while the batter is still rising.

      Title: Sourdough Pancakes #2

 Categories: Breads

   Servings:  4

      1 c  Active starter                      1    Large egg

      2 tb Cooking oil                       1/4 c  Instant or evaporate milk

      1 ts Salt                                1 ts Baking soda

      2 tb Sugar                          

  Mix ingredients together and let the mixture bubble and foam a minute or

  two, then drop on hot griddle in large spoonfuls.

      Title: Sourdough Pancakes #3

 Categories: Breads

   Servings:  6

      2 c  Active starter                      2 c  Unbleached flour

      1 ts Baking soda                         2    Large eggs, well beaten

      1 tb Sugar                               1 ts Salt

           Bacon fat (2; 3 t)             

  Mix well and cook on hot griddle.  Note:  This is good recipe for camping.

  Instead of fresh eggs, you can use 1 T Powdered eggs.

      Title: Sourdough Pizza Shells

 Categories: Breads

   Servings:  4

      1 c  Sourdough starter                   1 tb Shortening, melted

      1 ts Salt                                1 c  Flour

  Mix ingredients, working in the flour until you have a soft dough. Roll out

  into a flat shape.  Dash oil over a dough sheet and place dough on it. Bake

  about 5 minutes.  It doesn't take long, so watch carefully. Have pizza

  sauce and topping ready and make pizza as usual. Then bake as usual.

      Title: Sourdough Pumpernickle

 Categories: Breads

   Servings: 10

  1 1/2 c  Active sourdough starter            2 tb Caraway seeds, chopped

      2 c  Unsifted rye flour                1/2 c  Boiling black coffee

    1/2 c  Molasses                          1/4 c  Dry skim milk

      2 ts Salt                                3 tb Melted shortening

    1/2 c  Whole milk                      2 3/4 c  Unbleached flour

      1 pk Active dry yeast               

  Pour boiling coffee over chopped caraway seeds.  Let the mixture cool and

  then add it to the rye flour and starter which have previously been mixed

  well.  Let stand for 4 to 8 hours in a warm place, preferabley overnight.

  Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached

  flour and yeast.  Mix well.  Cover the bowl and let rise to double. Then

  knead on floured board and shape into two round loaves on baking sheet. Let

  rise until double again and bake at 350 degrees for 30 minutes or until

  done.

      Title: Spatzle (Spaetzle Noodles)

 Categories: German, Breads

   Servings:  4

      3 c  Flour; unbleached                   1 ts Salt

    1/4 ts Nutmeg                              4    Eggs; large, beaten

    1/4 c  Butter                         

  Sift flour, salt and nutmeg together in a bowl.  Pour eggs and 1/4 cup

  water into middle of flour mixture, beat with a wooden spoon.  Add enough

  water to make the dough slightly sticky, yet keeping it elastic and stiff.

  Using a spaetzle machine or a colander with medium holes, press the noodles

  into a large pot full of boiling salted water.  Cook noodles in the water

  about 5 minutes or until they rise to the surface. Lift noodles out and

  drain on paper towels.  Brown noodles in melted butter over low heat.

      Title: Spicy Applesauce Bread

 Categories: Breads, Fruits, Nuts

   Servings:  6

      1 c  Raisins                           1/2 c  Water

      1 c  Applesauce                      1 1/2 c  Unbleached flour; sifted

      1 ts Baking soda                       1/2 ts Cinnamon; ground

    1/8 ts Cloves; ground                    1/2 c  Butter or regular margarine

      1 c  Sugar                               1    Egg; lg

      1 ts Vanilla                           1/2 c  Walnuts; chopped

  Combine the raisins and water in a small saucepan.  Bring the mixture to a

  boil then reduce the heat and simmer, covered, for 1 minute. Remove from

  the heat and stir in the applesauce.  Cool to lukewarm. Sift the flour,

  baking soda, and spices together into a small bowl and set aside. Cream the

  butter and sugar in a mixing bowl until light and fluffy, using an electric

  mixer set on medium.  Beat in the egg and vanilla. Add the dry ingredients

  alternately with the applesauce mixture, into the creamed mixture, beating

  well after each addition. Stir in the walnuts. Turn the mixture into a

  greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated

  350 degree F. oven for 1 hour or until a cake tester or wooden pick comes

  out clean when inserted in the center of the loaf. Cool in the pan for 10

  minutes before turning out on a wire rack to finish cooling.

      Title: Spicy Apricot Oat Muffins

 Categories: Muffins, Breads, Breakfast

   Servings:  6

      2 c  Unbleached flour, sifted          1/2 c  Sugar

      3 ts Baking powder                       1 ts Salt

      2 ts Pumpkin pie spice                 1/2 c  Quick-cooking oats

      1 c  Chopped dried apricots            1/2 c  Chopped walnuts

      2    Large eggs, slightly beaten     1 1/3 c  Milk

    1/4 c  Vegetable oil                 

  Sift together flour, sugar, baking powder, salt and pumpkin pie spice into

  large mixing bowl.  Stir in oats, apricots, and walnuts. Combine eggs, milk

  and oil in small bowl; blend well.  Add all at once to dry ingredients,

  stirrin just enough to moisten.  Spoon batter into greased 3-inch

  muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or

  until golden brown.  Serve hot with butter and homemade jam or jelly.

      Title: Toronto Bran Muffins

 Categories: Breads, Quick

   Servings: 12

  1 1/4 c  Hot milk                            2 tb Oil

      3    Eggs                           

   Combine cereal with hot milk in a 1-1/2  quart mixing bowl and let it

  stand about 10  minutes---or until the cereal has absorbed all of the milk.

  With the electric mixer on high speed, beat in the oil and eggs till

  completely blended.   Remove the beaters.   Switch to  a sturdy spoon and

  dump in the cake mix,  stirring only to moisten all

   of  it  thoroughly---but  don't overmix or overbeat or the muffin texture

  will  be heavy and tough.   The batter will be a bit lumpy. Cover the bowl

  and let the batter stand 15  minutes while you preheat the oven to 400 F,

  and grease 12  muffin tin wells in Crisco, evenly. Divide batter equally

  between the 12 wells.  If you are using cupcake tin wells, you will have 15

  muffins.   Bake at 400 for 20 to 25 minutes, or till golden brown. Wipe

  tops of each while still warm in softened butter or margarine.

      Title: True Garlic Bread

 Categories: Breads, Garlic

   Servings:  6

           Garlic puree(2 roasted head)      1/4 lb Unsalted butter, softened

      2 tb (2 pk) dry yeast                  1/2 c  Warm water (115-120 degrees)

  2 1/2 c  Warm water                          2 tb Kosher salt

  3 1/4 c  Whole wheat flour               3 1/4 c  Unbleached all purpose flour

           Cornmeal                       

  Cream together the garlic puree and butter.  (This may be done days in

  advance and refrigerated.  Bring to room temperature before using). Combine

  the yeast with 1/2 cup warm water in large bowl.  Stir with a fork or small

  whisk.  Add an additional 2 1/2 cups water.  Add salt. Stir in the flour, 1

  c at a time, beginning with the whole wheat.  Use a whisk until the dough

  becomes stiff, then switch to a wooden spoon. Turn the dough onto a well

  floured work surface.  Knead rhythmically for 10 to 15 minutes, until the

  dough is smooth, springy, nonsticky, and elastic. Add more flour as you

  knead if necessary.  The dough is ready if you can poke to fingers into it

  and the resulting indentations spring back. Cover the dough with a cloth

  and let rest while you wash, dry and generously butter the bowl. Knead the

  dough a few more turns, then form it into a ball and place it in the bowl.

  Turn it to coat with butter.  Cover the bowl and put it in a warm,

  draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It

  has risen sufficiently when you can gently poke a finger into the dough and

  the hole reamins.  (Don't poke too enthusiastically or the dough will

  collapse.)  When doubled, flour your fist and punch the dough down. Knead

  it a few times and then let it rest. Sprinkle 1 large or 2 small baking

  sheets with a liberal amount of cornmeal. Divide the dough into 3 equal

  parts.  While you work with 1 piece, keep the other 2 covered. Flour your

  work surface.  With a rolling pin, roll each piece of dough into a

  rectangle approximately 14-inches long X 7-inches wide. Spread it with

  softened garlic butter.  Roll the long edge toward the opposite long edge,

  as if you were rolling up a rug. Pinch ends closed. Place loves on the

  baking sheets.  With a sharp knife or razor blade, slash the loves lightly

  at 2-inch intervals. Cover with a cloth and place in a warm draft-free

  place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400

  degrees F.  Bake for 35 to 40 minutes with a pan of boiling water on the

  oven floor.  Spray loaves with water several times during the baking

  process.  (This helps the bread form a thick crusty shell.)  To test for

  doneness, rap the loaf with your knuckles.  The loaf should sound hollow.

  Cool on wire racks, but the loaves are delicious eaten warm right out of

  the oven.

      Title: Walnut Brown Bread

 Categories: Breads, Fruits, Nuts

   Servings: 10

      3 c  Raisins                             3 c  Water

    1/4 c  Shortening                      5 1/2 c  Unbleached flour; sifted

      2 c  Sugar                               4 ts Baking soda

      2 ts Salt                                2    Eggs; lg, slightly beaten

      1 c  Walnuts; chopped               

  Combine the raisins and water in a 3-quart saucepan and bring to a boil.

  Boil, uncovered, for 5 minutes, then remove from the heat and add the

  shortening.  Cool to lukewarm.  Sift the flour, sugar, baking soda and salt

  together into a mixing bowl and add the eggs, walnuts and raisin mixture.

  Stir until just moistened.  Spoon the batter into 6 greased (1-lb)

  vegetable cans.  Bake in a preheated 350 degree F. oven for 1 hour or until

  a cake tester or wooden pick inserted in the center of each loaf comes out

  clean.  Cover with aluminum foil for the last 15 minutes of baking to

  prevent overbrowning.  Cool in the cans for 10 minutes before turning out

  onto wire racks to cool to room temperature.

      Title: Weixenkeimbrot (Molasses Brown Bread)

 Categories: Breads

   Servings:  4

  2 1/2 c  Whole-wheat flour               1 1/2 c  Wheat germ

    1/3 c  Brown sugar                       1/2 ts Salt

      1 c  Raisins; mixed dark & light         2 ts Baking soda

  1 7/8 c  Buttermilk                        1/3 c  Molasses

  Preheat oven to 325 degrees F.  Grease a 9 X 5 X 3-inch pan.  Combine

  flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix

  well.  In a second mixing bowl, mix baking soda, buttermilk and molasses,

  using a wooden spoon.  This misture will start to bubble. Immediately mix

  it into the dry ingredients.  Spoon the batter into the greased pan. Bake

  at once.  The bread is done when a toothpick comes out clean, about 1 hour.

  Turn out of the pan and cool on a wire rack. Makes 1 loaf.

      Title: Citrus Dumplings

 Categories: Citrus, Breads

   Servings:  2

    1/2 ts Finely Shredded Orange Peel       1/2 c  Orange Juice

      2 ts Cornstarch                        1/4 ts Ground Cinnamon

     11 oz Mandarin Orange Sect., Drain      1/2 c  Bisquick

      2 tb Sugar                               2 tb Milk

      1 ts Sugar                                    Dash Ground Cinnamon

  In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t

  ground cinnamon.  Micro-cook, uncovered, on 100% power for 1 1/2 to 2

  minutes or till thickened and bubbly, stirring every 30 seconds.  Stir in

  drained mandarin orange sections and finely shredded orange peel.

  Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture

  is heated through.  Meanwhile for dumplings, stir together Bisquick and 2 T

  sugar.  Add milk, stirring just till moistened.  Drop mixture into four

  mound atop the hot orange mixture.  Micro-cook, uncovered, at 50% power for

  6 to 7 minutes or till dumplings are just set. Stir together the 1 t sugar

  and dash ofground cinnamon.  Sprinkle sugar mixture atop dumplings.

          RECIPE CLIPPED by Michael Prothro

      <<<RECIPE CUT>>>

      Title: AARONSON CORN MUFFINS

 Categories: Breads, Aaronson, Nw

   Servings:  1

---------------------------SUSAN AARONSON PSTT79C------

 1 1/3 c  Flour                               1 c  Sour cream

   2/3 c  Cornmeal                            3    X-lg eggs

   1/2 c  Sugar                               5 tb Butter; melted

     3 ts Baking powder                      12 oz Can Green Gian Mexicorn;optl

   1/2 ts Baking soda                       1/2 c  Bacon; coarsely chopped

       pn Salt                                     Cupcake papers

  I like to add the Mexicorn and bacon to this recipe. It certainly does

  enhance the flavor, but if you want plain corn muffins, you can certainly

  omit these 2 ingredients. Preheat oven to 400~. You'll need either one or

  two 12 unit muffin tins, lined with cupcake papers. Whisk the dry

  ingredients together, throughly, in a bowl and set aside. Whisk the sour

  cream, eggs amd melted butter together until well-blended. Make a well in

  the dry ingredients, pour in cream/butter/egg mixture and if you're adding

  the corn and bacon, add them now. Using a spatula, fold the ingredients

  together, just until combined--DON'T OVERMIX. Spoon the mixture into the

  lined muffin tins, filling them evenly, about 3/4 full. Bake for 20-25

  minutes, testing until a wooden pick comes out clean. Let me know if these

  muffins are what you're looking for.  I have more recipes if they're not.

  Enjoy.......Susan MM Format Norma Wrenn npxr56b

      Title: BREAD PUDDING..VHPK03A

 Categories: Desserts, Chocolate, Breads, Puddings

   Servings:  6

           Bread; to fill dish 2/3 full        2 c  Milk

    2/3 c  Sugar                               2    Eggs

      2 tb Cocoa                               1 ts Vanilla

  Into a greased casserole dish break up enough bread to fill it 2/3 full.

  Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed

  together. Toss all together lightly ( to coat the bread). To 2 cups of milk

  add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it

  should just cover the pieces. Bake at 350 for about 45 minutes. Serve with

  milk ...or with a lump of butter melting into the nice warm pudding. or

  with Cool Whip, etc.

      Title: Altdeutxche Brotchen (Old German Muffins)

 Categories: German, Breads, Desserts, Fruits

   Servings:  4

    3/4 c  Butter Or Margarine               1/2 c  Sugar

      2    Eggs; Large                         1 tb Rum

      1 ts Vanilla Extract                     3 tb Milk

    1/2 ts Cinnamon                            2 ts Baking Powder

  2 1/4 c  Flour; Unbleached                 1/4 c  Almonds; Ground

      1 tb Orange Rind; Grated               1/4 c  Raisins; If Desired

  Cream butter and sugar.  Beat in eggs, rum, vanilla, and milk.  Mix

  cinnamon, baking powder, and flour.  Add flour mixture to butter mixture.

  Gently mix in almonds, orange rind, and raisins.  Pour batter into greased

  muffin tins, filling half full.  Bake at 375 degrees F. for 25 to 30

  minutes, or until browned. Makes 18 muffins.

      Title: WHOLE WHEAT SOURDOUGH

 Categories: Breadmaker, Breads

   Servings:  8

           -JUDY GARNETT PJXG05A               2 ts Wheat germ

      2 ts Yeast                             1/2 ts Ginger

      2 c  Whole wheat bread flour             2 tb Olive oil

  1 1/3 c  Unbleached bread flour              1 tb Honey

      2 tb Buttermilk powder                 1/2 c  Whole wheat s/d starter (you

      2 tb Vital wheat gluten                  1 c  Water ; (i use bottled h20)

      2 tb Lecithin                          1/2    Margarine, room temp.

      2 ts Salt ;  lite                   

  I used the whole wheat starter and experimented with your whole wheat bread

  recipe in the DAK today. It turned out great. Basically, I just halved your

  recipe and added a few things. My DAK is a 3 cup flour model, is yours? If

  I'm using whole wheat or rye flour, I can add more flour because it doesn't

  rise as much.  Also, whenever I use whole wheat, etc. I add vital wheat

  gluten and lecithin to aid elasticity and to help it rise. This is what I

  put in the DAK and the order I used: Turn the light/dark setting to 12

  o'clock and set the menu to Sweet Bread (the auto. one, not the manual one)

  Later, at the beeps, I added 3/4 c. pecans (didn't have walnuts on hand). I

  usually add large pieces since they are kind of cut up by the B/M while

  knead ing. We can keep experimenting with this....let me know if you try it

  and what you add or subtract. Have you ever added raisins, oatmeal or any

  kind of seeds? The B/M gives me the lazy way out, and I wanted to see what

  it would do in it.  Thanks so much for taking precious time to post the

  recipe. P.S. I have some of the beer s/d starter to give you when we get

  together, but the whole wheat starter is GREAT!. Regards, 08/21 11:14 P.M.

  JUDY/NC PJXG05A

      Title: GARDEN HERB BREAD

 Categories: Breads, Breadmaker, Brunch, Holiday

   Servings:  8

           -MARILYN SULTAR FJVS25A     

--------------------------------REGULAR LOAF------------

      2 c  White Bread Flour                   1 ts Thyme

      1 tb Dry Milk                          1/2 ts Basil

      1 tb Sugar                               1 tb Butter

      1 ts Salt                              3/4 c  Water

      1 ts Chives                              1 ts FAST RISE Yeast OR

      1 ts Marjoram                            2 ts ACTIVE DRY Yeast

--------------------------LARGE LOAF (12 SERVINGS-----

     3 c  White Bread Flour                 1/2 tb Thyme

     2 tb Dry Milk                            1 ts Basil

     2 tb Sugar                               2 tb Butter

 1 1/2 ts Salt                            1 1/4 c  Water

   1/2 tb Chives                              2 ts FAST RISE Yeast OR

   1/2 tb Margoram                            3 ts DRY ACTIVE Yeast

  NOTE:  I rewrote the recipe to follow order of my machine. It works

  wonderfully in my Panasonic.

  This bread tastes like stuffing!  It is WONDERFUL!!!! Here are some hints

  from the book: 1. Use dried herbs that are flaked and not ground. If using

  ground, reduce the amt. by half. If using fresh herbs, double the recipe.

  2.  This recipe can be made with the regular, rapid, or delayed time bake

  cycles.

  This recipes comes from "Bread Electric" from the Innovative Cooking

  Enterprises.  I make the regular size loaf in my machine. Marilyn Sultar

      Title: WALNUT BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 tb Butter

  2 1/4 c  Bread flour                       1/4 c  Walnuts (1 oz); chopped

      1 tb Sugar                           15/16 c  Water (7 1/2 fl.oz)

      1 tb Dry milk                            1 ts Dry yeast

      1 ts Salt                          

  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

  liquids and yeast) inside the bread pan. Add liquid ingredients. Close

  cover and place dry yeast into the yeast holder. Press start.

      Title: YOGURT BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 tb Butter

  2 1/4 c  Bread flour                         2 tb Sesame seeds

      1 tb Sugar                             1/2 c  Yogurt (4 1/2 oz)

      1 tb Dry milk                          1/2 c  Water

      1 ts Salt                                1 ts Dry yeast

  Bake (Rapid) mode may be used. Place all ingredients (except liquids and

  yeast) inside the bread pan. Add liquid ingredients. Close cover and place

  dry yeast into the yeast holder. Press start.

      Title: ZUCCHINI BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 ts Cinnamon

  2 1/4 c  Bread flour                       1/2 ts Ground cloves

      1 tb Dry milk                            3 tb Zucchini; grated

      1 ts Salt                              3/4 c  Water

      1 tb Butter                              1 ts Dry yeast

    1/4 c  Walnuts (1 oz); chopped        

  Bake (Rapid) mode may be used. Place all ingredients (except liquids and

  yeast) inside the bread pan. Add liquid ingredients. Close cover and place

  dry yeast into the yeast holder. Press start.

      Title: DINNER ROLLS - PAN-1

 Categories: Breadmaker, Breads, Rolls

   Servings:  1

           XKGR41A Don Fifield                      TOPPINGS:

  2 1/4 c  Bread flour                         1    Egg

      3 tb Sugar                                    -(for brushing on top)

      2 tb Dry milk                          3/4 tb Poppy seeds; (optional

      1 ts Salt                                     -for sprinkling on top)

  2 1/2 tb Butter                            3/4 tb Sesame seeds; (optional

    5/8 c  Water (5 fl.oz)                          -for sprinkling on top)

      1 ts Dry yeast                      

  1. Place first 5 ingredients inside the bread pan. Add liquid ingredients.

  Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH

  MODE. Press start. (Breadmaker completes the basic dough mode (2

  hours and 25 minutes later) 2. Divide the dough into 12 equal portions.

  Roll each portions into a ball. Cover with a plastic wrap and rest for 20

  minutes. 3.

      Title: BRIOCHE - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 3 lg Eggs

  2 1/4 c  Bread flour                       1/4 c  Water

  1 1/2 tb Sugar                               2 ts Dry yeast

      1 tb Dry milk                            1    Egg; beaten for brushing

      1 ts Salt                                     -on top

      6 tb Butter                         

  1. Place first 5 ingredients inside the bread pan. Add eggs and water.

  Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH

  MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and

  25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in

  fridge for 30 minutes. 3. Divide dough into 8 equal portions. Roll each

  portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4.

  Using edge of the hand, pinch off about 1/4th of the dough without

  detaching it. Roll the dough on the bench so that both parts are round. 5.

  Place the dough in the tin large-end first. With fingertips, press the

  small ball around its circumference into the large one. 6. Place tins on

  baking pan. (could use muffin tins???) Spray water on top. Proof at 90 deg.

  for 30 to 50 minutes or until the larger ball rises above the tin. 7. Brush

  with beaten egg. 8. Bake in 350 deg. oven for 10 to 15 minutes or until

  golden brown.

      Title: CROISSANTS - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 2 ts Dry yeast

  2 1/4 c  Bread flour                              FOR LATER USE:

  1 1/2 tb Sugar                               5 oz Butter;

      2 tb Dry milk                                 -chiled for folding in the

      1 ts Salt                                     -dough

      1 tb Butter                              1    Egg; beaten for brushing

    2/3 c  Water                                    -on top

  1. Place first 5 ingredients inside the bread pan. Add water. Close cover

  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press

  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes

  later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for

  30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed

  paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at

  least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10

  x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds

  of the dough.  Fold the third without butter over the center third. 6. Fold

  the remaining third on top. Seal edges. Rest the dough in the refrigerator

  for 20 to 30 minutes. 7. Place the dough at right angles to the previous

  position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap

  and place into refrigerator for 20 to 30 minutes. Fold and roll twice more.

  Wrap and chill after each rolling. After the final folding, chill several

  hours or overnight. 8. Cut dough crosswise into thirds. Cut each third in

  thirds. cut each third diagonally to form two triangles. 9. Roll up each

  triangle loosely, starting from the side oposite the point. Curve ends. 10.

  Place seam side down on a greased baking pan. 11. Spray water on top. Proof

  at 90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush

  croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15 minutes

  or until golden brown.

      Title: FRENCH BREAD (BAGUETTE) - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield               3/4 c  Water

  2 1/4 c  Bread flour                         1 ts Dry yeast

      1 ts Salt                                     FOR TOPPING:

  1 1/2 ts Sugar                               2 tb Poppy seeds; optional

  1 1/2 ts Buttar                       

------------------------DON FIFIELD, MARIETTA, GA---–

  1. Place first 4 ingredients inside the bread pan. Add water. Close cover

  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press

  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes

  later) 2. Divide dough into 2 equal portions. Roll each portions into a

  ball. 3. Place the dough in a greased bowl. Cover. Rest for about 20

  minutes.  (Place in the refrigerator during the summer time.) 4. Roll each

  ball into a rectangle, using a rolling pin. 5. Starting at one short edge,

  roll the dough up tightly into a thin log, pinching the edges to seal.

  Taper and round ends. 6. Place on a greased baking pan. Spray water on top.

  Proof at 90 deg. for 60 minutes or until nearly doubled. 7. Brush with

  water. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep

  across top of the logs. 8. Sprinkle with poppy seeds if desired. 9. Bake in

  375 deg. oven for 25 to 30 minutes or until golden brown. (If your oven

  allows for steaming, bake with steam for first 10 minutes.)

         FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/12 9:22 PM TO: ALL

  FROM: DON FIFIELD (XKGR41A) SUBJECT: BM - PANASONIC 1 LB

      Title: DANISH ROLLS - PAN-1

 Categories: Breadmaker, Breads, Rolls

   Servings:  1

           XKGR41A Don Fifield                 2 ts Dry yeast

  1 3/4 c  Bread flour (8 1/5 oz)                   FILLING:

    1/2 c  All purpose flour (2 1/3 oz)      1/3 c  Raisins (3 oz)

      4 tb Sugar                             1/4 c  Sliced almonds (2/3 oz)

      3 tb Dry milk                                 OR

      1 ts Salt                              1/2 c  Mixed nuts; chopped

    1/3 c  Butter (2 1/10 oz)                  1 tb Cinnamon

    1/2 c  Water                               2 tb Sugar

      1 sm Egg                                 1    Egg; beaten for top

  1. Place first 6 ingredients inside the bread pan. Add water. Close cover

  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press

  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes

  later) 2. Place the dough in a greased bowl. Cover. Rest for about 30

  minutes in the refrigerator. 3. Roll out the dough on a lightly floured

  surface into a 10 x 16 inch rectangle. 4. Spread the filling over the

  dough. 5. Starting at one short edge, roll the dough up tightly into a log.

  6. Brush with beaten egg over the sealed end. 7. Cut the log into 10 equal

  portions. 8. Place on a greased baking pan. Spray water on top. Proof at 90

  deg. for 20 to 30 minutes. 9. Brush rolls with beaten egg. 10. Bake in 375

  deg. oven for 10 to 15 minutes or until golden brown.

      Title: DOUGHNUTS - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 ts Dry yeast

  1 1/2 c  Bread flour (7 oz)                       TOPPINGS:

    3/4 c  All purpose flour (3 1/2 oz)        3 oz Semi sweet chocolate;

      3 tb Sugar                                    -melted

      2 tb Dry milk                          1/2 c  Blanched almonds; chopped

      1 ts Salt                              1/2 c  Powdered sugar

  2 1/2 tb Butter                            1/2 c  Whipped cream

    3/4 c  Water                             1/2 c  Cinnamon sugar (2 3/4 oz)

  1. Place first 6 ingredients inside the bread pan. Add water. Close cover

  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press

  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes

  later) 2. Divide the dough into 12 equal portions. Roll each portion into a

  ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and

  rest for 20 minutes.) 4. Shape each ball as desired, in a ring, twisted, or

  in an oval shape. Place on a greased baking pan. 5. Proof at 90 deg. for 30

  minutes or until nearly doubled. 6. Deep fry the doughnuts in 360 deg. oil

  until golden brown.  Let cool. 7. Garnish with your choice of toppings. 8,

  If desired, cut a hole on one end of doughnut and fill with jelly or your

  favorite filling.

      Title: LIGHT WHOLE WHEAT BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 tb Butter

  1 1/8 c  Whole wheat flour (5 1/4 oz)        1 tb Molasses

  1 1/8 c  Bread flour (5 1/4 oz)          15/16 c  Water (7 1/2 fl.oz)

      1 tb Dry milk                            1 ts Dry yeast

      1 ts Salt                           

  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

  liquids and yeast) inside the bread pan. Add liquid ingredients. Close

  cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE

  MODE. Press start. 5:00 will show.

      Title: MILLET BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 tb Butter

  1 1/8 c  Whole wheat flour (5 1/4 oz)        3 tb Toasted bran

  1 1/8 c  Bread flour (5 1/4 oz)              1 tb Molasses

    1/4 c  Millet flour                        1 c  Water

      1 tb Dry milk                            1 ts Dry yeast

      1 ts Salt                           

  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

  liquids and yeast) inside the bread pan. Add liquid ingredients. Close

  cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE

  MODE. Press start. 5:00 will show.

      Title: MULTIGRAIN BREAD II - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 ts Flax seeds

  1 1/8 c  Whole wheat flour (5 1/4 oz)        1 ts Cornmeal

      1 c  Bread flour (4 7/10 oz)             1 tb Dry milk

      2 tb Triticale flour *                   1 ts Salt

      2 tb Soy flour                           1 tb Butter

      1 tb Oats                                1 tb Molasses

      2 tb Toasted bran                        1 c  Water

      1 tb Cracked wheat cereal                1 ts Dry yeast

      1 ts Millet flour                   

  *  If triticale flour is unavailable, use 1 tb all purpose flour and 1 tb

  rye flour. Place all ingredients (except liquids and yeast) inside the

  bread pan. Add liquid ingredients. Close cover and place dry yeast into the

  yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.

      Title: WHOLE WHEAT APPLE-RAISIN BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield               1/4 c  Apple sauce (2 oz)

  1 1/8 c  Whole wheat flour (5 1/4 oz)      1/4 c  Raisins (1 1/2 oz)

  1 1/8 c  Bread flour (5 1/4 oz)            1/2 ts Cinnamon

      1 tb Dry milk                          2/3 c  Water

      1 ts Salt                                1 ts Dry yeast

      1 tb Butter                         

  Bake (Rapid) mode may be used. Place all ingredients (except liquids and

  yeast) inside the bread pan. Add liquid ingredients. Close cover and place

  dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press

  start. 5:00  will show.

      Title: WHOLE WHEAT DATE-NUT BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield               1/3 c  Dates; (1 1/2 oz); chopped

  2 1/4 c  Whole wheat flour                 1/4 c  Pecans (1 oz); chopped

      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)

      1 ts Salt                                1 ts Dry yeast

      1 tb Butter                         

  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

  liquids and yeast) inside the bread pan. Add liquid ingredients. Close

  cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE

  MODE. Press start. 5:00 will show.

      Title: LOGGERS BREAD DIANA'S VERSION

 Categories: Breads, Breadmaker

   Servings:  1

      1 c  Whole wheat flour                   2 ts Brown sugar

    1/2 c  Oat flour                           1 ts Honey

  1 1/2 c  Bread flour                         1 ts Molasses

      3 tb Applesauce                        3/4 ts Salt

      1 ts Margarine                           1 c  Water

      3 tb Powdered buttermilk                 1 tb Yeast

  add all to bm make on dough cycle for rolls.

      Title: BANANA NUT BREAD

 Categories: Breadmaker, Breads, Fruits

   Servings:  6

-----------------------------JONI CLOUD SSMW41A--------

 2 1/3 c  Bread Flour                       1/4 c  Nuts;chopped

     2 tb Brown sugar                       1/2 c  Banana's;mashed2 small ones

     1 tb Dry milk                          3/4 c  Water

     1 ts Salt                                1 ts Cinnamon; or nutmeg

     1 tb Butter                              1 ts Yeast

  Just add as your B/M requires. I baked it on Bake Light in my Pan-1Lb'er.

  It came out nice and high and Light, but I thought it could have more

  banana 's. I used 1/2 cup but would go to 2 small Banana's.Was also good

  toasted. Good Luck and Enjoy from Mrs Tater-Head

      Title: WHOLE WHEAT HONEY-WALNUT BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield               1/4 c  Walnuts (1 oz); chopped

  2 1/4 c  Whole wheat flour                   2 ts Honey

      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)

      1 ts Salt                                1 ts Dry yeast

      1 tb Butter                         

  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

  liquids and yeast) inside the bread pan. Add liquid ingredients. Close

  cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE

  MODE. Press start. 5:00 will show.

      Title: WHOLE WHEAT ORANGE ANISE BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 2 tb Orange zest

  2 1/4 c  Whole wheat flour               1 1/2 ts Anise

      1 tb Dry milk                          1/2 c  Orange juice

      1 ts Salt                              1/2 c  Water

      1 tb Butter                              1 ts Dry yeast

  Bake (Rapid) mode may be used. Place all ingredients (except liquids and

  yeast) inside the bread pan. Add liquid ingredients. Close cover and place

  dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press

  start.    5:00  will show.

      Title: WHOLE WHEAT PEANUT SESAME - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield               1/4 c  Peanut butter (2 oz)

  2 1/4 c  Whole wheat flour                   2 tb Sesame seeds

      1 tb Dry milk                            1 c  Water

      1 ts Salt                                1 ts Dry yeast

      1 tb Butter                         

  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

  liquids and yeast) inside the bread pan. Add liquid ingredients. Close

  cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE

  MODE. Press start. 5:00 will show.

      Title: WHOLE WHEAT YOGURT BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 tb Sugar

  2 1/4 c  Whole wheat flour                   2 tb Sesame seeds

      1 tb Dry milk                          1/2 c  Yogurt (4 1/2 oz)

      1 ts Salt                              1/2 c  Water

      1 tb Butter                              1 ts Dry yeast

  Bake (Rapid) mode may be used. Place all ingredients (except liquids and

  yeast) inside the bread pan. Add liquid ingredients. Close cover and place

  dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press

  start.    5:00  will show.

      Title: PIZZA - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 ts Dry yeast

  2 1/4 c  Bread flour                              TOPPINGS:

      1 ts Salt                              2/3 c  Pizza sauce (10 oz)

  1 1/2 ts Vegetable oil                       2 c  Mozzarella cheese (8 oz)

    3/4 c  Water                                    Garnishes of your choice

  1. Place first 3 ingredients inside the bread pan. Add water. Close cover

  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press

  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes

  later) 2. Divide the dough into 4 equal portions. Roll each portion into a

  ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and

  rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on

  a greased baking pan.  Prick the surface with a fork. 6. Brush with 2

  tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with

  ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes

  or until ingredients are cooked and the dough is crisp and slightly brown.

      Title: WHOLE WHEAT BAGELS - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield               2/3 c  Water

  1 1/8 c  Whole wheat flour (5 1/4 oz)    1 1/2 ts Dry yeast

  1 1/8 c  Bread flour (5 1/4 oz)                   TOPPINGS:

      1 ts Salt                              3/4 tb Poppy seed (optional)

      1 tb Butter                            3/4 tb Sesame seeds (optional)

      2 tb Molasses                      

  1. Place first 4 ingredients inside the bread pan. Add molasses and water.

  Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT

  DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours

  and 15 minutes later) 2. Rest in a greased covered bowl in refrigerator for

  20 minutes. 3. Divide the dough into 6 equal portions. Roll each portion on

  a lightly floured surface into a log, approximately 3/4 inch thick and 8

  inches long, using the palm of your hand. 4. Seal the ends together tightly

  to make a ring with a 1 1/2 to 2 inch hole in the center. 5.Place on a

  greased baking pan.  Spray water on top. Proof at 90 deg. for 30 minutes .

  6. Bring 1 gallon water with 1 tb sugar to a boil. 7. Reduce to a simmer.

  Cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain well. 8.

  Place on a greased baking pan. 9. Sprinkle tops with poppy seeds or sesame

  seeds, if desired. 10. Bake in 45 deg. oven for 25 to 30 minutes until

  golden brown, turning them over after half the baking time.

      Title: WHOLE WHEAT SOFT PRETZELS - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield               5/8 c  Water (5 fl.oz)

  1 1/8 c  Whole wheat flour (5 1/4 oz)        1 ts Dry yeast

  1 1/8 c  Bread flour (5 1/4 oz)                   TOPPINGS:

      1 tb Dry milk                            1    Egg; beaten

    1/2 ts Salt                              3/4 tb Black sesame seeds(optional)

      1 tb Shortening                        1/4 c  Coarse salt (optional)

      2 tb Molasses                       

  1. Place first 5 ingredients inside the bread pan. Add molasses and water.

  Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT

  DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours

  and 15 minutes later) 2. Divide the dough into 8 equal portions. Roll each

  portion on a lightly floured surface into a ball. Cover with a plastic wrap

  and rest for 20 minutes. 3. Using the palm of the hand, roll each unit on a

  lightly floured surface into a rope of about 10 inches long. 4. Twist once

  where the dough overlaps. 5. Lift ends across to opposite edges. Tuck ends

  under. 6. Place on a greased baking pan. Spray water on top. Proof at 90

  deg. for 30 to 50 minutes. 7. Brush with beaten egg. Add any desired

  toppings. 8. Bake in 375 deg. oven for 15 to 22 minutes.

      Title: WHOLE WHEAT PRUNE BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield               1/4 c  Prunes (1 oz); chopped

  2 1/4 c  Whole wheat flour                   1 tb Molasses

      1 tb Dry milk                            1 c  Water

      1 ts Salt                                1 ts Dry yeast

      1 tb Butter                         

  Bake (Rapid) mode may be used. Place all ingredients (except liquids and

  yeast) inside the bread pan. Add liquid ingredients. Close cover and place

  dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press

  start.    5:00  will show.

      Title: DANISH PASTRIES - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield               1/2 c  Water

  1 3/4 c  Bread flour (8 1/5 oz)              2 ts Dry yeast

    3/4 c  Cake Flour (3 1/2 oz)             1/2 c  Butter or marg.; for folding

  2 1/2 tb Dry milk                                 -in the dough

    3/4 ts Salt                                1    Egg; beaten

  3 1/2 tb Butter (1.4 oz)                          -for brushing on top

  Fillings: 1/2 - 3/4 c apricot jam or marmalade 1/4 - 1/3 c canned fruit

  filling or preserves 1/2 - 3/4 c nut streusel 1/2 - 3/4 c cheese filling

  1. Place first 5 ingredients inside the bread pan. Add water. Close cover

  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press

  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes

  later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for

  30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed

  paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at

  least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10

  x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds

  of the dough.  Fold the third without butter over the center third. 6. Fold

  the remaining third on top. Seal edges. Rest the dough in the refrigerator

  for 20 to 30 minutes. 7. Place the dough at right angles to the previous

  position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap

  and place into refrigerator for 20 to 30 minutes. Fold and roll three times

  more. Wrap and chill after each rolling. After the final folding, chill

  several hours or overnight. 8. Roll out the dough into 10 x 10 1/2 inches.

  Cut into 6 squares. Roll each out into about 7 inch square. 9. Place the

  filling of your choice in the center of each square. Brush the four corners

  lightly with water to help them seal when pressed together. 10. Fold

  opposite corners over the center. Press down firmly to seal together. Then

  fold the other two corners over the center and press all four corners

  tightly together. 11. Place on greased baking pan. Spray water on top. 12.

  Proof, brush with beaten

   egg and bake in 357 deg. oven for 10 to 15 minutes or until golden brown.

      Title: HARVEST ROUND BREAD (BREADMAKER)

 Categories: Breads, Breadmaker

   Servings:  1

           -RENEE SCOTT   (DNTM47A)            1 ts Salt

      1 c  Whole wheat flour                 1/2 c  Carrots

      1 tb Honey                             3/4 c  Milk

    5/8 c  Oatmeal                           1/4 c  Raisins

      1 tb Molasses                          1/4 c  -water

      1 pk Yeast                             1/4 c  Nuts

      1 c  White flour                      3/16 c  Margarine

  NOTE: This recipe was resized; follow the directions for your B/M.

   Because I am still so new at this *P BB I wrote my note in the wrong place

  so here goes again!  My bread making is improving, thanks to *P and B M

  Magic! I love the book. On a trip to New England I bought bread in a town

  square, it was wonderful! Later I wrote the baker for the recipe and she

  kindly sent it.  I've only tried it once (I'm new to bread making). But now

  I'd like to try it in my BM.        (the directions follow for assembling

  ingredients, etc. but since I want to make it in my BM, I'm not including

  them.

   Divide dough in two.  Divide each half into 3 and make 3 ropes. Braid them

  and make into a circle. Attach both ends,repeat with other half.

   The bread was delicious and I would appreciate any help someone can give

  me.  Until later, Renee N.C. San Diego

   Formatted by Elaine Radis BGMB90B; JANUARY, '93

      Title: GAYE'S SOURDOUGH TIPS

 Categories: Breads, Breadmaker, Sourdough

   Servings:  1

           From: Gaye Levy ** DTXT63A    

  You will find that your sourdough breads will have more "tang" and will

  rise higher in the BM if you follow this procedure:

   * Remove a cup )or more) of your starter from the fridge and bring to room

  temp.

   * Feed with 1 cup flour and 1 cup (or slightly less) water

   * Let the starter do its thing. It will become bubbly and foamy. Watch for

  its 'peak'. This usually occurs 8 to 10 hours after feeding. It is best to

  keep the starter warm (75 to 85 degrees). If it cold out, leave it in the

  oven with the light turned on!

   * Make your bread during the peak...while the starter is VERY active.

   * Dump the unused starter back into the mother pot. Following this method,

  you can even make sourdough in the b/m without yeast. Really!

   *Variation: Separate your starter into two batches. Create a "beer"

  starter with one batch. You will feed this pot with flat beer and flour

  instead of water and flour. A very unique and delicious taste!

   * To create your own sourdough recipe:

          Substitute 7/8 cup start for 1 cup liquid

          Reduce flour by 1/4 to 1/2 cup

      Title: FLOUR MEASURING HINT

 Categories: Information, Breadmaker, Breads

   Servings:  1

           Diana Lewis vgwn37a           

  All flour is presifted but it settles during shipment. A cup of flour

  scooped directly from the bag can weigh up to 5 ounces. It SHOULD weigh 4

  ounces. To measure correctly fluff up flour in the bag or canister. Then

  sprinkle it lightly with a spopon into a measuring cup, scrape the excess

  off the top with a knife. From King Arthur flour

      Title: SWEDISH LIMPA BREAD

 Categories: Breads, Breadmaker, Holiday

   Servings:  1

           -Dottie Cross TMPJ72B     

         1 tb Butter

  2 1/4 c  Bread flour                         1 tb Orange peel; chopped

    1/4 c  (1 oz.) rye flour               1 1/2 ts Caraway seeds

      2 tb Brown sugar                       1/2 ts Fennel seed

      1 tb Dry milk                        15/16 c  (7-1/2 fl. oz.) water

      1 ts Salt                                1 ts Dry yeast

  Combine ingredients in order according to your own bread machine

  instructions.

   Hope you enjoy! It's delicious bread!

   Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C

      Title: COTTAGE DILL BREAD FOR BREAD MACHINE

 Categories: Breads, Breadmaker

   Servings:  8

           -Electric Bread             

--------------------------------REGULAR LOAF------------

    1/2 c  Water                           1 1/4 c  Cottage cheese

      2 c  White bread flour                 1/2 tb Dry onion

      1 tb Dry milk                          1/2 tb Dill seed

      1 tb Sugar                             1/2 tb Dill weed

      1 ts Salt                                1 ts Fast rise yeast; **OR**

      1 tb Butter                              2 ts -Active dry yeast

---------------------------------LARGE LOAF------------

   3/4 c  Water                             3/4 c  Cottage cheese

     3 c  White bread flour                   1 tb Dry onion

 1 1/2 tb Dry milk                            1 tb Dill seed

     2 tb Sugar                               1 tb Dill weed

 1 1/2 ts Salt                                2 ts Fast rise yeast;  **OR**

 1 1/2 tb Butter                              3 ts -Active dry yeast

   +++ servings are based on 8 for regular loaf and 12 for large loaf. Hints:

  Use small curd, lowfat cottage cheese. This recipe can be made with the

  regular or rapid bake cycles. Be sure to follow loading instructions for

  your particular bread machine.

    -- from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc.

       PO BOX 240888, Anchorage, Alaska  99524-0888 Courtesy of Hunter

  Elliott

      Title: ZOJI'S HEARTY OATMEAL BREAD

 Categories: Breadmaker, Breads

   Servings:  1

           -S DUNLAP USN (RET) XRVR35A     2 2/3 c  Bread flour

  1 1/4 c  Water                             1/2 c  "quick" oatmeal

  1 1/2 tb Powdered milk                       3 tb Vital gluten;

      2 tb Brown sugar                              -(optional, but good)

      3 tb Butter; (margerine)                 1 pk Yeast

  1 1/2 ts Salt                           

  Bake on the "regular" cycle, and you'll get a truly fine and tasty "white"

  loaf that won't last very long. This is my contribution to your 1993....how

  about a few of your "bulletproof" favorites in return? Have the very finest

  of New Years....

   Stan Dunlap

   Formatted by Elaine Radis

   Posted on P* JANUARY, 1993

      Title: CREAM CHEESE BREAD

 Categories: Breadmaker, Breads, Dairy

   Servings:  1

           -PEGGY SEEVERS   (PDMT15A)

         3 tb Sugar

    1/3 c  Milk                                1 ts Salt

      1 c  Cream cheese; (I cube mine)         3 c  Bread flour

    1/4 c  Margarine; or butter            2 1/2 ts Yeast

      1    Egg                            

  Here is the recipe for Cream Cheese bread from DG book I

 I cook this on the light crust setting and if you want to add choc chips,

 raisins or other dried fruits, use the setting for adding these at the

 beep.

 Enjoy!

  Formatted by Elaine Radis

  Posted on P* JANUARY, 1993

      Title: DEDE'S BUTTERMILK BREAD

 Categories: Breads, Breadmaker

   Servings:  1

  1 1/8 c  Buttermilk or                   1 1/2 ts Salt

      4 tb Dry buttermilk powder and           1 tb Butter or margarine

  1 1/8 c  Water                               3 tb Honey

           (for Welbilt/Dak machines         1/4 ts Baking soda*

           Add 2 T more buttermilk)        1 1/2 ts Red Star active dry yeast

      3 c  Bread flour                    

  * Prodigy "research" has shown that if using powdered buttermilk we should

  omit the baking soda.

  Place all ingredients in bread pan, select Light Crust setting, and pres

  Start. From Bread Machine Magic by Linda Rehberg and Lois Conway.

      Title: LISA'S CORNY BREAD

 Categories: Breads, Breadmaker

   Servings: 10

---------------------------LISA CRAWLEY  TSPN00B------

     3 c  Flour                           1 1/2 ts Dry Yeast

     1 tb Sugar                             7/8 c  Milk; warmed

     1 ts Salt                              1/4 c  Water; plus enough for dough

   1/2 c  Yellow Cornmeal                 1 1/2 tb Butter

  Add all ingred. into Bread machine in order per your manufacturer. NOTE:

  Very nice texture and flavor.  A definite DO AGAIN!

      Title: ANADAMA BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 tb Molasses

  2 1/4 c  Bread Flour                         1 tb Olive oil

      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)

      1 ts Salt                                1 ts Dry yeast

    1/4 c  Cornmeal (1/2 oz)             

  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

  liquids and yeast) inside the bread pan. Add liquid ingredients. Close

  cover and place dry yeast into the yeast holder. Press start.

      Title: BASIC WHITE BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 tb Butter (2/5 oz)

  2 1/4 c  Bread flour (10 1/2 oz)             2 tb Sugar (3/5 oz)

      1 tb Dry milk (1/5 oz)                 7/8 c  Water (7 fl.oz)

      1 ts Salt (1/5 oz)                       1 ts Dry yeast (1/10 oz)

  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

  liquids and yeast) inside the bread pan. Add liquid ingredients. Close

  cover and place dry yeast into the yeast holder. Press start.

      Title: DOUBLE BRAN BREAD  - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 tb Butter

  2 1/4 c  Bread Flour                       1/3 c  Bran flakes (1 oz)

      1 tb Brown sugar                       1/4 c  Toasted bran (3/4 oz)

      1 tb Dry milk                            1 c  Water

      1 ts Salt                                1 ts Dry yeast

  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

  liquids and yeast) inside the bread pan. Add liquid ingredients. Close

  cover and place dry yeast into the yeast holder. Press start.

      Title: CARROT-SPICE BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield               1/4 c  Carrots (1 oz); grated

  2 1/4 c  Bread Flour                         2 ts Allspice

      1 tb Dry milk                            1 tb Honey

      1 ts Salt                              3/4 c  Water

      1 tb Butter                              1 ts Dry yeast

  Bake (Rapid) mode may be used. Place all ingredients (except liquids and

  yeast) inside the bread pan. Add liquid ingredients. Close cover and place

  dry yeast into the yeast holder. Press start.

      Title: CRACKED WHEAT-SUNFLOWER BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield               1/4 c  Unsalted sunflower seeds

  2 1/4 c  Bread Flour                              -(1 oz)

      1 tb Dry milk                            1 tb Honey

      1 ts Salt                                1 c  Water

      1 tb Butter                              1 ts Dry yeast

    1/4 c  Cracked wheat cereal (1 oz)   

  Bake (Rapid) mode may be used. Place all ingredients (except liquids and

  yeast) inside the bread pan. Add liquid ingredients. Close cover and place

  dry yeast into the yeast holder. Press start.

      Title: HERB BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 2 tb Parsley

  2 1/4 c  Bread Flour                         1 tb Caraway seeds

      2 tb Sugar                               1 tb Dill

      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)

      1 ts Salt                                1 ts Dry yeast

      1 tb Butter                         

  Timer OR Bake (Rapid) mode may be used. Place all ingredients (except

  liquids and yeast) inside the bread pan. Add liquid ingredients. Close

  cover and place dry yeast into the yeast holder. Press start.

      Title: MILK BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 tb Butter

  2 1/4 c  Bread Flour                     15/16 c  Milk (7 1/2 fl.oz)

      2 tb Sugar                               1 ts Dry yeast

      1 ts Salt                           

  Bake (Rapid) mode may be used. Place all ingredients (except liquids and

  yeast) inside the bread pan. Add liquid ingredients. Close cover and place

  dry yeast into the yeast holder. Press start.

      Title: MULTGRAIN BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 tb Butter

  2 1/4 c  Bread Flour                         1 ts Cornmeal

      2 tb Whole wheat flour                   1 tb Cracked wheat cereal

      2 tb Soy flour                           2 tb Bran flakes

      2 tb Triticale flour *                   1 ts Flax seeds

      1 ts Millet flour                        1 tb Honey

      1 tb Dry milk                            1 c  Water

      1 ts Salt                                1 ts Dry yeast

  * IF TRITICALE FLOUR IS UNAVAILABLE, USE: 1 tb ALL-PURPOSE FLOUR AND 1 tb

  RYE FLOUR.

  Place all ingredients (except liquids and yeast) inside the bread pan. Add

  liquid ingredients. Close cover and place dry yeast into the yeast holder.

  Press start.

      Title: OATMEAL-APPLESAUCE BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield               1/4 c  Oatmeal (4/5 oz)

  2 1/4 c  Bread flour                       1/4 c  Applesauce (2 1/10 oz)

      1 tb Sugar                             1/2 ts Cinnamon

      1 tb Dry milk                          5/8 c  Water (5 fl.oz)

      1 ts Salt                                1 ts Dry yeast

      1 tb Butter                         

  Bake (Rapid) mode may be used. Place all ingredients (except liquids and

  yeast) inside the bread pan. Add liquid ingredients. Close cover and place

  dry yeast into the yeast holder. Press start.

      Title: ORANGE BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 tb Butter

  2 1/4 c  Bread flour                         1 tb Orange zest; chopped

      1 ts Sugar                            7/16 c  Orange juice (3 1/2 fl.oz)

      1 tb Dry milk                          1/2 c  Water

      1 ts Salt                                1 ts Dry yeast

  Bake (Rapid) mode may be used. Place all ingredients (except liquids and

  yeast) inside the bread pan. Add liquid ingredients. Close cover and place

  dry yeast into the yeast holder. Press start.

      Title: EGG BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 tb Butter

  2 1/4 c  Bread Flour                         1 sm Egg

      1 tb Sugar                             3/4 c  Milk; or enough to make

      1 ts Sugar                                    -16/16 c with the whole egg

      1 tb Dry milk                            1 ts Dry yeast

      1 ts Salt                           

  Bake (Rapid) mode may be used. Place all ingredients (except liquids and

  yeast) inside the bread pan. Add liquid ingredients. Close cover and place

  dry yeast into the yeast holder. Press start.

      Title: FRUIT NUT BRAN BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield               1/4 c  Bran flakes (4/5 oz)

  2 1/4 c  Bread Flour                         3 tb Toasted bran

      2 tb Brown sugar                       1/4 c  Sliced almonds (4/5 oz)

      1 tb Dry milk                          1/4 c  Dried fruit bits (1 2/5 oz)

      1 ts Salt                                1 c  Water

      1 tb Butter                              1 ts Dry yeast

  Place all ingredients (except liquids and yeast) inside the bread pan. Add

  liquid ingredients. Close cover and place dry yeast into the yeast holder.

  Select BAKE (LIGHT) mode. Press start.

      Title: CHEESE & PEPPERONI BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 2 ts Parmesan cheese, grated

  2 1/4 c  Bread flour                       1/2 ts Garlic powder

      1 tb Sugar                             1/2 ts Onion powder

      1 tb Dry milk                          1/4 ts Oregano

      1 ts Salt                                1 ts Olive oil

    1/4 c  Pepperoni (1 oz); chopped         3/4 c  Water

    1/4 c  Provolone cheese (1 1/5 oz);        1 ts Dry yeast

           -chopped                       

  Place all ingredients (except liquids and yeast) inside the bread pan. Add

  liquid ingredients. Close cover and place dry yeast into the yeast holder.

  Press start.

      Title: POPPY SEED-LEMON BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 tb Butter

  2 1/4 c  Bread flour                         2 tb Poppy seeds

      1 tb Sugar                               1 tb Lemon peel

      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)

      1 ts Salt                                1 ts Dry yeast

  Bake (Rapid) mode may be used. Place all ingredients (except liquids and

  yeast) inside the bread pan. Add liquid ingredients. Close cover and place

  dry yeast into the yeast holder. Press start.

      Title: PUMPERNICKEL BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 tb Butter

  2 1/4 c  Bread flour                         3 tb Cornmeal

    1/4 c  Rye flour (1 oz)                    2 tb Cocoa

    1/4 c  Whole wheat flour(1 1/3 oz)         2 tb Molasses

      1 tb Dry milk                        15/16 c  Water (7 1/2 fl.oz)

      1 ts Salt                                1 ts Dry yeast

  Place all ingredients (except liquids and yeast) inside the bread pan. Add

  liquid ingredients. Close cover and place dry yeast into the yeast holder.

  Press start.

      Title: PUMNPKIN BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 tb Butter

  2 1/4 c  Bread flour                       1/4 c  Pumpkin; cooked and mashed

      1 tb Sugar                                    -(1 4/5 oz)

      1 tb Dry milk                          3/4 c  Water

      1 ts Salt                                1 ts Dry yeast

  Bake (Rapid) mode may be used. Place all ingredients (except liquids and

  yeast) inside the bread pan. Add liquid ingredients. Close cover and place

  dry yeast into the yeast holder. Press start.

      Title: RAISIN BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 tb Butter

  2 1/4 c  Bread flour                       1/4 c  Raisins (1 1/2 oz)

      1 tb Sugar                             1/2 tb Cinnamon (optional)

      1 tb Dry milk                          7/8 c  Water

      1 ts Salt                                1 ts Dry yeast

  Place all ingredients (except liquids and yeast) inside the bread pan. Add

  liquid ingredients. Close cover and place dry yeast into the yeast holder.

  Select BAKE (LIGHT) mode. Press start.

      Title: RYE BREAD - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 ts Salt

  2 1/4 c  Bread flour                         1 tb Butter

    1/4 c  Rye flour (1 oz)                    1 c  Water

      2 tb Sugar                               1 ts Dry yeast

      1 tb Dry milk                       

  Timer may be used. Place all ingredients (except liquids and yeast) inside

  the bread pan. Add liquid ingredients. Close cover and place dry yeast into

  the yeast holder. Press start.

      Title: SPICY CHEESE LOAF - PAN-1

 Categories: Breadmaker, Breads

   Servings:  1

           XKGR41A Don Fifield                 1 ts Dry mustard

  2 1/4 c  Bread flour                       1/4 ts Black pepper

      2 tb Sugar                             1/2 c  Cheddar cheese; shredded

      1 tb Dry milk                            1 tb Worcestershire sauce

      1 ts Salt                              7/8 c  Water

      1 tb Butter                              1 ts Dry yeast

  Bake (Rapid) mode may be used. Place all ingredients (except liquids and

  yeast) inside the bread pan. Add liquid ingredients. Close cover and place

  dry yeast into the yeast holder. Press start.

      Title: NO-FAT BAGELS FOR BREADMACHINE

 Categories: Breadmaker, Breads, Low-cal, Jewish

   Servings:  6

           -Judy Garnett pjxg05a               3 c  Flour

      1 pk Yeast                               1    Egg white

    3/4 c  -Warm water; 110 deg            1 1/2    -water

    Place yeast and flour to bread pan of machine. Add egg white and warm

  water. Program for Manual, White Bread and press start. Allow bread to

  knead two times and then remove from pan.

   Shaping Bagels: Divide dough into 12 portions. Roll each piece into a

  smooth ball. Punch a hole in center of dough and shape like a bagel. Cover

  and let rise 20 minutes.

   In a large pot, bring 1 gal of water to a boil. Add 3 bagels at a time and

  simmer for 5 minutes turning once. Drain. Beat egg white and water together

  lightly. Brush bagles with egg white and water glaze. For variety sprinkle

  with onion or garlic bits or sesame or poppy seeds/ Bake in preheated 375

  deg oven 30 mins. or until brown. Makes 6.

    Adapted from: No Salt No Sugar No Fat Cookbook.

      Title: BAGELS (BREADMAKER)

 Categories: Breads, Breadmaker, Jewish

   Servings: 12

----------------------------------SMALL (8-------------

   2/3 c  Water                             2/3 c  Whole wheat flour

     1 tb Honey                           1 1/3 c  Bread flour

     1 ts Salt                                1 ts Yeast

---------------------------------MEDIUM (12------------

     1 c  Water                               1 c  Whole wheat flour

 1 1/2 tb Honey                               2 c  Bread flour

 1 1/2 ts Salt                            1 1/2 ts Yeast

---------------------------------LARGE (16------------

 1 1/3 c  Water                           1 1/3 c  Whole wheat flour

     2 tb Honey                           2 2/3 c  Bread flour

     2 ts Salt                            2 1/2 ts Yeast

  Set for dough cycle.Let the machine knead the dough once, and then let the

  dough rise for only 20 minutes in the machine. Even if your cycle runs

  longer, simply remove dough after 20 minutes and turn off the machine.

  Divide the dough into the appropriate number of pieces. Each piece should

  be rolled into a rope and made into a circle, pressing the ends together.

  You may find it necessary to wet one end slightly to help seal the ends

  together. Place these on a well greased baking sheet, cover and let rise

  only 15 to 20 minutes. Meanwhile, bring to a slight boil in a "nonaluminum

  pan", (Donna German uses a cast iron frying pan) about 2 inches of water.

  Carefully lower about 3 or 4 bagels at a time into the water, cooking for

  about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle

  with poppy seeds, sesame seeds or dried onion bits if desired and place on

  the greased baking sheet. Bake in a preheated 550 degree oven for 8

  minutes. This recipe is from Donna German's first Breadmachine Cookbook,

  pages 160- 161.

      Title: ANNE AND BILL'S APPLE OATMEAL BREAD WITH RAIS

 Categories: Breadmaker, Breads

   Servings:  1

    1/2 c  Old fashioned rolled oats       1 1/2 tb Nonfat dry milk powder

    5/8 c  Water                           1 1/2 tb Applesauce*

    1/2 c  Unsweetened applesauce            1/3 c  Raisins

  2 3/4 c  Bread flour                         1 ts Ground cinnamon

  1 1/2 ts Salt                            1 1/2 ts Yeast*

      2 tb Brown sugar                    

  Place in bread pan. Select light crust setting. *Welbilt/Dak 1 1/2 pound

  machines take 2 teaspoons. Recipe calls for 1 1/2 T butter...I use

  applesauce. Hold back some water to begin with. Did not use raisin setting.

  Flavor outstanding. Very  moist, but not soggy.

   1 1/2 lb. loaf - Bread Machine Magic

      Title: OLD-FASHIONED WHEAT BREAD

 Categories: Breadmaker, Breads

   Servings:  1

---------------------------------BETH LANE-------------

-------------------------------ONE POUND LOAF----------

   3/4 c  Water                             1/3 c  Whole Wheat Flour

 1 1/2 tb Canola Oil                          2 tb Powdered Milk

 1 1/2 tb Maple Syrup                         1 ts Fine Sea Salt

 1 2/3 c  Unbleached All-Purpose Flour    1 1/2 ts Active Dry Yeast

  Put all the ingredients in the inner pan in the order listed, or in the

  reverse order if the manual for your machine specifies dry ingredients

  first andliquids last. Select Basic Wheat cycle, LIGHT SETTING (or the

  quivalent setting for your machine.  Push Start.

  Recipe from The Breadman's Healthy Bread Book by George Burnett.

      Title: POTATO KUGEL BREAD

 Categories: Breadmaker, Breads

   Servings:  6

---------------------------WENDY CERACCHE DBCP84B---------------------------–

-------------------------MAKES A MEDIUM LOAF--------

    3/4 c  Mashed Potatoes *                   1 tb Sugar

    3/4 c  Potato Water                        3 c  Bread Flour

  2 1/4 tb Vegetable Oil                   1 1/2 ts Yeast

    3/4 ts Salt                                2 ts Wheat Germ

  * Mashed Potatoes = Use boiled or instant, but add minced onion, parmesan

  cheese and horseradish. The dough is very liquid and the bread will not

  rise very high but it makes a chewy bread similar in texture to a knish or

  a potato kugel.

      Title: Quick Sourdough Bread

 Categories: Breadmaker, Breads

   Servings: 12

  2 1/4 c  Bread Flour                       1/2 c  Dairy sour cream

      1 tb Wheat Germ                          1 tb Vinegar

  1 1/2 ts Sugar                             1/2    Egg white

      1 ts Salt                              1/2 tb Water

    1/4 ts Ginger                              1 ts Poppy seed

    1/2 c  Water                               2 ts Yeast

  Load as directed for your bread machine.

      Title: Wonder Bread--Golden Egg Bread

 Categories: Breadmaker, Breads

   Servings: 12

  2 1/2 ts Yeast                               2    Eggs

      3 c  Bread flour                         6 tb Vegetable oil

  1 1/2 ts Salt                              3/4 c  Water

      4 tb Sugar                          

  Load according to your machine's directions. Bake on light.

      Title: Lemon Poppy Seed Bread

 Categories: Breadmaker, Breads

   Servings: 12

    3/4 c  Water                               2 tb Honey

      3 c  Bread flour                       1/2 c  Almonds, toasted & sliced

  1 1/2 tb Dry milk                            1 tb Lemon peel

      1 ts Salt                                3 tb Poppy seeds

  1 1/2 tb Butter                              2 ts Lemon extract

    3/4 c  Lemon Yogurt                        2 ts Yeast

  You can also use sour cream instead of the yogurt for a bit of a different

  taste. Load as directed for your bread machine.

      Title: Walnut-Onion Herb Bread

 Categories: Breads, Breadmaker

   Servings:  8

  1 1/4 tb Active dry yeast                  1/4 c  Chopped fresh dill

      2 tb Sugar                                    Or

      1 c  Warm water (105-115)            1 1/2 tb Dried dill

      1 c  Warm milk (105-115)             4 1/2 c  Flour

      1    Egg                               1/3 c  Minced white onion

      2 ts Salt                              2/3 c  Coarsely chopped walnuts

      2 tb Walnut oil or unsalted buttr   

  *This recipe is for making bread in a casserole dish with no kneading. To

  make it in a bread machine cut liquid and flour in half. In a small bowl,

  sprinkle the yeast and a pinch of sugar over the warm water. Stir to

  dissolve and let stand until foamy, about 10 minutes. In a large bowl,

  combine the mild, remaining sugar, egg, salt, oil or butter, dill and 1 1/2

  cups flour. Beat with a wisk or heavy duty mixer until smooth. Add the

  yeast mixture and remaining flour 1/2 cup at a time, beating vigorously

  about 2 minutes. Batter will be sticky. Cover with plastic wrap and let

  rise in a warm area until doubled in bulk, about 1 hour. Sprinkle the onion

  and walnuts over the top of the batter and stir down, beating vigorously to

  evenly distribute. Turn into a well greased 3-quart casserole or souffle

  dish, 9-inch springform pan, or 9-inch kugel of tube mold. Cover loosley

  with plastic wrap and let rise in a warm area until doubled in bulk, about

  30 minutes. Preheat the oven to 375 degrees. Bake in the center of the oven

  until the top is crusty brown, hollow when tapped and a cake tester

  inserted into the center comes out clean, about 45-50 minutes. Run a sharp

  knife around the sides of the pan and turn out of the pan onto a rack to

  cool right side up. Variation: add 4 ounces mozzarella cheese, cut into

  cubes. *For Bread machine, dump in all ingredinets and push start.

      Title: SAUCY APPLE BREAD * ElecBr-1

 Categories: Breadmaker, Breads, Apples

   Servings:  1

--------------------------------1 POUND LOAF-----------

          -Marie Frainier *DGCP02C*       2 1/2 tb Honey

   1/2 c  Apple cider                       1/3 ts Vanilla extract

 1 1/3 c  White bread flour               2 1/2 tb Unchopped walnuts

   3/4 c  Plus (see Below)                2 1/2 tb Beaten egg

     1 tb Wheat flour                       1/3 c  Unsweetened applesauce

     1 ts Salt                              1/3 c  Unpeeled granny smith apples

  2 1/2 tb Plain yogurt                    1 1/4 ts Yeast (active dry)

  *** core and dice unpeeled apple.

      Title: APPLE OAT BREAD * ElecBr-1

 Categories: Breadmaker, Breads, Apples

   Servings:  1

--------------------------------1 POUND LOAF-----------

          -Marie Frainier *DGCP02C*           1 tb Concentrated apple juice

   1/2 c  Water                               2 ts Lemon juice

 1 1/3 c  White bread flour                   1 tb Honey

   2/3 c  Wheat flour                         2 tb Yogurt

     2 ts Dry milk                            2 ts Molasses

     1 ts Salt                              1/4 c  Oats

     2 ts Butter                              2 ts Yeast (active dry)

   1/2 c  Canned/chopped apples         

      Title: WHOLE WHEAT SUNFLOWER BREAD

 Categories: Breadmaker, Breads, Bmm

   Servings:  1

           1 pound loaf                        1 ts Salt

    1/3 c  Old fash rolled oats                1 tb Applesauce

    5/8 c  Buttermilk                          1 tb Brown sugar

      1    Egg                                      Grated rind 1 orange

      1 c  Whole wheat flour                 1/4 c  Sunflower seeds

      1 c  Bread flour                       1/4 ts Baking soda

      2 ts Wheat gream                         3 ts Yeast

  Crust light. Bake.

      Title: BASIC WHITE BREAD

 Categories: Breadmaker, Breads, Pam vkbb14a, Bmm

   Servings:  1

           --1 1/2 pound loaf              1 1/2 ts Salt

    1/2 c  Water                           1 1/2 tb Butter/marg/applesauce

    5/8 c  Milk                                3 tb Sugar

      3 c  Bread flour                     1 1/2 ts Yeast 

      Title: EGG BREAD

 Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

   Servings:  1

           1 1/2 pound loaf                1 1/2 ts Salt

    3/4 c  Milk                                3 tb Applesauce

      2    Eggs                              1/4 c  Sugar

      3 c  Bread flour                     1 1/2 ts Yeast

  Crust light.

      Title: BASIC WHOLE WHEAT

 Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

   Servings:  1

           1 pound loaf                        1 c  Bread flour

    1/4 c  Water                               1 ts Salt

    3/8 c  Milk                                1 tb Applesauce (oil)

      1    Egg                                 1 tb Honey

      1 c  Whole wheat flour                   2 ts Yeast

  Crust light Bake.

      Title: SAN DIEGO SUNSHINE

 Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

   Servings:  1

           1 pound loaf                    1 1/2 tb Applesauce (butter)

    3/4 c  Water                               1 tb Brown sugar

  1 1/3 c  Bread flour                         1 tb Honey

    2/3 c  Whole wheat flour                        Grated rind of 1 orange

      1 ts Salt                            1 1/2 ts Yeast

  Crust: light. Bake.

      Title: Luscious Luau Bread

 Categories: Breadmaker, Breads

   Servings:  1

    3/4 c  Water**                             2 tb Shredded carrots

      1 tb Dry milk**                        1/4 c  Flaked, shredded coconut

      1 tb Butter (cut up)                   1/2 c  Crushed pineapple

  2 1/3 c  Bread flour                       1/3 c  Chopped macadamia nuts

    1/2 ts Salt                                2 ts Yeast

  1 1/2 tb Brown sugar                              ***1/2 t cinnamon if desired

  Drain the pineapple well. Juice may be substituted for up to 2/3 of the

  water. ** May use regular milk for water and powdered milk. Put all

  ingredients into pan. Select light crust, sweet bread. Start Marie

  Frainier/dgcp02c Formatted by Dell Pagano/njmg38b

      Title: LINDA'S EASY POTATO BREAD

 Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

   Servings:  1

           1 1/2 pound loaf                1 1/2 ts Salt

    1/4 c  Instant potato flakes           1 1/2 tb Applesauce (butter)

    3/4 c  Milk                            1 1/2 tb Sugar

    3/8 c  Water                               2 ts Yeast

      3 c  Bread flour                    

  crust light.

      Title: MIDNIGHT-SUN BREAD

 Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

   Servings:  1

           1 1/2 pound loaf                    2 tb Honey

  1 1/8 c  Buttermilk                               Grated rind 1 small orange

      3 c  Bread flour                     1 1/2 ts Caraway seeds

  1 1/2 ts Salt                              1/2 c  Raisins

      2 tb Applesauce (butter)                 2 ts Yeast

  Bake Light

      Title: ENGLISH TOASTING BREAD

 Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

   Servings:  1

           1 1/2 pound loaf                    2 ts Sugar

    3/4 c  Milk                              1/4 ts Baking soda

    3/8 c  Water                               2 ts Yeast

      3 c  Bread flour                              Cornmeal

      1 ts Salt                           

  This si a special bread, coated with cornmeal, so it needs to be baked in a

  loaf pan in the oven. Heavenly with orange marmalade.

  Put all ing. in b/m except cornmeal. Dough setting.

  When machine beeps, remove bread pan & turn out dough onto floured

  countertop.

  Grease an 8 1/2x 4 1/2 x 2 1/2-inch loaf pan; sprinkle all sides with

  cornmeal. Place dough into prepared loaf pan. With your hands, carefully

  press it evenly into pan. Sprinkle the top with cornmeal. Cover and let

  rise in a warm oven for 20 to 30 min or until dough almost reaches top of

  pan. To warm oven slightly, turn oven on Warm setting for 2 minutes then

  turn off) Preheat oven to 400F & bake 25 min. Cool.

      Title: TANGY BUTTERMILK CHEESE BREAD

 Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

   Servings:  1

           1/2 pound loaf                  1 1/2 tb Sugar

  1 1/8 c  Buttermilk                        3/4 c  Grated extra-sharp cheese

      3 c  Bread flour                     1 1/2 ts Yeast

  1 1/2 ts Salt                           

  Use extra sharp cheese. Bake light.

      Title: BMM HERB BREAD

 Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

   Servings:  1

           1 1/2 pound loaf                1 1/2 tb Sugar

      3 tb Applesauce (butter)               1/2 ts Dried dill

    1/2 c  Chopped onion                     1/2 ts Dried basil

      1 c  Milk                              1/2 ts Dried rosemary

      3 c  Bread flour                     1 1/2 ts Yeast

  1 1/2 ts Salt                           

  Place all ingred. including onion mix in pan. select light crust & press

  start.

      Title: ANITA'S ITALIAN HERB BREAD

 Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

   Servings:  1

           1 1/2 pound loaf                    1 tb Sugar

  1 1/8 c  Buttermilk                        1/2 c  Parmesan cheese

      3 c  Bread flour                       1/4 ts Dried basil

  1 1/2 ts Salt                              1/4 ts Dried oregano

  1 1/2 tb Applesauce (oil)                1 1/2 ts Yeast

  Crust light. Bake.

      Title: HEAVENLY WHOLE WHEAT BREAD

 Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

   Servings:  1

           1 pound loaf                        3 tb Applesauce (butter)

    3/4 c  Water                               1 tb Sugar

  1 1/3 c  Whole wheat flour                   3 tb Instant Potato flakes

    2/3 c  Bread flour                     1 1/2 ts Yeast

      1 ts Salt                           

  Good!! Crust: light. Bake.

      Title: DEBBIE'S HONEY WHOLE WHEAT BREAD

 Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

   Servings:  1

           1 pound loaf                        2 ts Applesauce

    3/4 c  Milk                                3 tb Honey

      2 c  Whole wheat flour                   2 ts Yeast

    1/2 ts Salt                           

  Crust light. Bake.

      Title: MADELEINE'S NEIGHBORLY BREAD

 Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

   Servings:  1

           1 pound loaf                      1/4 c  Plain mashed potato*

    3/8 c  Milk                                1 ts Salt

    1/4 c  Potato water                        1 tb Applesauce (butter)

  1 1/3 c  Whole wheat flour                   1 tb Honey

    2/3 c  Bread flour                         2 ts Yeast

  Crust light.

      Title: APPLE-BUTTER WHEAT BREAD

 Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

   Servings:  1

           1 pound loaf                        1 ts Salt

    5/8 c  Water                               1 tb Applesauce (butter)

      1 c  Allpurpose flour                    3 tb Apple butter

      1 c  Whole wheat flour               1 1/2 ts Yeast

  Crust light. Bake.

      Title: DAILY BREAD

 Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

   Servings:  1

           1 pound loaf                        1 ts Salt

      3 tb Millers bran                        1 tb Applesauce

    1/4 c  Milk                                3 tb Honey

    3/8 c  Water                             1/4 c  Sunflower seeds

      1    Egg                                 2 ts Yeast

      2 c  Whole wheat flour              

  Crust: light. Bake.

      Title: SHREDDED-WHEAT BREAD

 Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

   Servings:  1

           1 pound loaf                        1 tb Applesauce

      1    Large shredded-wheat biscuit    1 1/2 tb Brown sugar

    7/8 c  Water                           1 1/2 tb Honey

      2 c  Whole wheat flour                   2 ts Yeast

      1 ts Salt                           

  Crust light. Bake.

      Title: MOM'S BREAD ROLLS FOR THE BM

 Categories: Breads, Breadmaker

   Servings: 24

           * JAN CARGILL ** VHPK03A          1/2 tb Salt

    2/3 c  Milk                                1 tb Shortening

    2/3 c  Water                               1 pk Yeast or 1 env. dry yeast

  1 1/3 tb Sugar                               3 c  Flour

  Dissolve yeast in a 1/4 cup of lukewarm water. Combine milk,water,sugar

  ,salt and shortening.  Stir until dissolved and lukewarm. Add yeast

  (dissolved in water). Sift flower (about 6 cups) only enough so you can

  knead it-(so it wont stick to fingers) for 10 Min.. Place in greased bowl

   and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down

  with knife and let rise again 1/2 hr. .Cut up in small pieces and roll

  around in hands and place in tin . (To form a small ball). Let rise for 1

  1/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to

  40 min at 350 degrees. Recipe from Marion Cargill of Island Pond, Vermont

    The ingredient amounts have been adjusted for the BREAD MACHINE. You will

  need to follow your bread machine directions for making the bread. The

  above directions are for BY HAND bread making only.

      Title: Herman Starter

 Categories: Breads, Breadmaker

   Servings:  1

-------------------------------I.E.S.JJGF65A----------

     2 tb Or 2 envelopes active dry           1 c  Sugar

          Yeast                               2 c  All purpose white flour

   1/4 c  Warm water                          2 c  Milk (see note)

    DAY,1: Sprinkle yeast over warm water. Add 1 tablespoon of the sugar and

  let stand a few minutes until yeast is active and swelling. Combine

  remaining sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery

  bowl or container.(Do not use metal bowls or utensils as these may retard

  starter growth). With a wooden spoon, stir in active yeast mixture. Cover

  loosely with a towel so Herman can breathe.  Let stand in a warm draft free

  place overnight.

    DAYS,2, 3,and 4: Stir daily with a wooden spoon. Keep covered. Keep cool.

    DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour. Let stand 24

  hours.

    DAYS,6, 7, 8, and 9: Stir daily with a wooden spoon.

    DAY,10: Repeat DAY 5, stirring in 1/2 cup sugar,1 cup milk and 1 cup

  flour.

    THIS gives you enough starter to use freely in recipes and/or give away.

  Herman may be replenished as needed but can go no more than 5 days at room

  temperature between feedings.  After feeding, wait 24 hours before using

  the renewed starter.

    DAILY stirring helps keep yeast mold from forming.

    Most directions specify that Herman not be refrigerated since cooler

  temperatures slow the growth and "souring" of the starter. It is, however,

  a safer course for busy cooks with fast growing starters. Herman also is

  freezer-friendly and may be kept on ice between baking impulses if you get

  Bored.

    NOTE: If desired,substitute buttermilk for milk in starter for more

  flavor and less fat.  If more starter is needed, additions may be doubled

  when 2 or more cups of starter are used.....

      Title: BREAD FAT SUBSTITUTE - APPLESAUCE

 Categories: Tips, Breads, Apples, Breadmaker

   Servings:  1

           -LINDA CALDWELL  KKPD13B      

  Try substituting unsweetened applesauce for the fats called for in your

  bread recipes. This even works with chocolate cake! Many can't tell any

  difference in taste and the pectin in the applesauce keeps the bread moist

  longer. I buy the small Motts individual containers so I don't have a large

  jar going bad in the fridge. I've read that you can use up to one

  tablespoon of applesauce per cup of flour. If you do make this substitution

  hold out about 1/8 to 1/4 cup of the liquid in the recipe and add it back

  in a tsp. at a time during the kneading cycle.

      Title: Hawaiin sweet bread

 Categories: Breads, Breadmaker

   Servings:  1

      3 ts Dry yeast                         1/4 ts Lemon extract

      5 tb Sugar                             1/4 ts Vanilla extract

      3 c  Bread flour                         2    Eggs

    3/4 ts Salt                                4 tb Butter

      2 tb Dry milk                            1 c  Warm water

      2 tb Instant potato flakes          

  This is from "Great Bread Machine Recipes" by Norman A. Garrett.

      Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 1

 Categories: Information, Breads

   Servings:  1

           -DEBBIE CARLSON   (PHHW01A)              -KING ARTHUR FLOUR HINTS

  The following information comes from King Arthur Flour "A Short Course in

  Cooking With & Keeping the Elusive Wild Yeast".

  What is a Sourdough Starter? "A sourdough starter is a wild yeast living in

  a batter of flour and liquid. Yeasts are microscopic fungi related

  distantly to mushrooms. There are many varieties of these tiny organisms

  around us everywhere. Wild yeasts are rugged individualists which can

  withstand the most extreme of circumstances. Some will make delicious

  loaves of bread; others will create yogurt and cheese out of milk; still

  others will turn the juices of grains and fruit into beer and wine."

  "Active dry yeast, the kind we can buy in packets at our grocer's, is a

  domesticated descendant of these wild relatives, one which has been grown

  for flavor, speed of growth and predictability. But domestic yeasts are

  much more fragile and can't be grown at home without eventually reverting

  to their original wild state."

  "If you can imagine a world without any packets of active dry yeast, you

  can imagine how important your sourdough starter would be to you. Without

  it, you would be doomed to some pretty awful eating. It is no wonder that

  sourdough starters were treasured, fought over, and carried to all ends of

  the earth.  To the early prospectors, it was such a valued possession

  (almost more than the gold they were seeking), that they slept with it on

  frigid winter nights to keep it from freezing. (Ironically, freezing won't

  kill a sourdough starter although too much heat will.)"

  Fermentation (or the Microscopic Magic of Yeast): "As we mentioned above,

  yeast is a microscopic fungus.  As it feeds on the natural sugars in grain,

  it multiplies and gives off carbon dioxide (just as we do when we breathe).

  This invisible activity of yeast is called fermentation. When you make

  bread with wheat, by kneading the long elastic strands of wheat protein

  (called gluten) into an elastic mesh, you create traps for these carbon

  dioxide bubbles causing the dough to expand as if it contained a million

  tiny balloons."

      Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 2

 Categories: Information, Breads

   Servings:  1

           -DEBBIE CARLSON   (PHHW01A)              -KING ARTHUR FLOUR HINTS

  (Continued) How to Feed & Care for Your Sourdough Starter:

  "Keeping a sourdough starter is somewhat like having a pet because it needs

  to be fed and cared for.  But its requirements are simple and not time

  consuming. Baking with sourdough is also a simple process. All it takes is

  a little planning and timing. The results are so satisfying, you'll grow to

  treasure your invisible pet the way our ancestors did."

  "When you receive your starter, refrigerate it if you don't intend to feed

  it immediately (at any rate, starter should be fed as soon as possible

  after you receive it). To feed it for the first time, snip off a corner of

  the plastic bag and squeeze the starter into a glass or ceramic bowl (not

  metal).  Stir in 3 cups of lukewarm water (what feels comfortable on your

  wrist) and 3 cups of unbleached all-purpose flour. Mix until it's well

  blended and the consistency of pancake batter. Let the replenished starter

  sit at room temperature for at least 12 hours to give the yeast a chance to

  multiply and become active before you put it in the refrigerator.

  Ordinarily you would feed your starter when you remove some to bake with

  it.  A good rule of thumb is to replenish it every two weeks or so,

  preferably because you made a wonderful loaf of sourdough bread, a stack of

  pancakes or a delicious sourdough cake." (This previous paragraph is for

  those people who have ordered King Arthur's Sourdough Starter from their

  catalog.)

  "During the time the starter is stored in the refrigerator, it becomes

  relatively dormant which is why it can survive so long with so little

  attention. You'll find that a clear, amber colored liquid will accumulate

  on the surface of the starter. This liquid contains 12% to 14% alcohol."

  "When yeast is in contact with air, it produces carbon dioxide; when it's

  not, it produces alcohol.  When you blend the alcohol back into the

  starter, it helps produce the unique flavor you find in good sourdough

  breads.  For milder flavor, you can pour off some of the alcohol if you

  wish although this will thicken the starter requiring a bit more liquid to

  return it to its "pancake batter" consistency. (To "sweeten" a starter in

  another way, see Troubleshooting which follows.) The alcohol itself

  dissipates during the baking process."

   (Continued)

  ~---06/30 08:58 pm        LORELI Loafing and Laughing in OcL

         FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM

  TO:      LORELI AGUDA   (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:

  "MEGA 500+" FOR JUDY

      Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 3

 Categories: Information, Breads

   Servings:  1

           -DEBBIE CARLSON   (PHHW01A)              -KING ARTHUR FLOUR HINTS

  (CONTINUED) Storing Your Starter:

  "Once your sourdough pet is cold and relatively dormant, it can survive

  quite a long time between "feedings." It is certainly not as demanding as

  children, or more traditional pets, but it isn't happy just sitting for

  months on end like a packet of commercially dried yeast either." "Freezing:

  You may be able to ignore your starter for a month or even much longer, but

  if you know you're going to be away for a time, you can store it (unlike

  children or pets) in the freezer. You may want to transfer it to a plastic

  container first as it will expand as it freezes. When you are ready to use

  it again, give it a day to revive, feed it a good meal, give it another day

  to build up an armada of fresh, new wild siblings and it will be ready to

  go to work."

  "Drying:  An alternative storage method is to dry your starter by spreading

  it out on a piece of heavy plastic wrap or waxed paper. Once it's dry,

  crumble it up and put it in an airtight container. Store it some place

  cool, or, to be safe, in the freezer. To reactivate the dried starter,

  grind it into small particles with a hand cranked grinder, a blender or a

  food processor.  Pour 1 to 1 1/2 cups of warm water (what feels comfortable

  on your wrist) into a glass or ceramic bowl. Stir in and dissolve a

  tablespoon of sugar or honey. This isn't necessary but it gives the yeast

  an easy "first course."  Blend in an equal amount of flour and dried

  starter.  Cover the bowl with plastic wrap and watch for small telltale

  bubbles which should begin to appear on the surface within a few hours.

  Once you see them you'll know it's alive and well. Let it continue to feed

  and grow for a further 12 hours before you cover and refrigerate it." How

  to Remove Some Starter for Baking:

  "With a spoon or wire whisk, blend the liquid back into the starter and

  then measure out the quantity required by your recipe. Replace the amount

  taken with equal amounts of flour and water. Since many recipes are based

  on using 1 cup of starter, you would return to your starter pot, 1 cup of

  flour and 1 cup of water. (This actually makes 1 1/3 cups more starter but

  you can adjust the amount whenever you want.) As you did when you first fed

  your starter, let it sit at room temperature for at least 12 hours to give

  the yeast a chance to "feed" and multiply before you chill it again."

      Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 4

 Categories: Information, Breads

   Servings:  1

           -DEBBIE CARLSON   (PHHW01A)              -KING ARTHUR FLOUR HINTS

  (CONTINUED) TROUGLESHOOTING

  Feeding Without Baking:  "If you have been busy or away, you can always

  feed your starter without baking anything. Stir the mixture together, take

  out and discard 1 cup of starter and replenish as above, stirring in 1 cup

  water and 1 cup flour. (Or instead of discarding the starter you removed,

  ask a neighbor if he or she would be interested in adopting a starter of

  his/her very own.)  Let the resuscitated mixture sit at room temperature

  for 12 hours or so before you return it to the refrigerator."

  Treating a "Sluggish" Starter:  "If you feel that your starter is just not

  "up to snuff," dissolve a teaspoon of yeast in the cup of water you mix

  into the starter when you feed it. (If you live in an area where water is

  chlorinated, let some sit out overnight to allow the chlorine to dissipate

  to preclude any interference with the development of the sourdough

  micro-organisms)."

  Sweetening a Starter:  "If your starter becomes too sour, take out 1 cup,

  dispose of the remainder, and add 2 cups of each of flour and water to

  refreshen it."

  Increasing Your Starter:  "If you want to grow a large amount of starter to

  give some to a friend or to do a lot of baking, simply increase the amount

  you feed it."

  Resuscitating a Neglected Starter:  "If your sourdough starter has sat in

  the refrigerator months beyond the point of health, give it a fighting

  chance for survival before you throw it out. A little warmth and a good

  meal of strong, high energy carbohydrates may be all it needs to get it off

  and running again."

  "The layer of liquid on the surface will probably be very dark, making it

  look as if the starter must surely have expired. Quell your fear, wrestle

  the top off the jar and give it a sniff. If it smells the way it should,

  though exceptionally sour, it may just be sitting there in a dormant state

  waiting to be fed. The only way to know is to give it a meal."

  "Blend it back together and pour it into a glass or ceramic bowl. (Take

  this opportunity to give its jar a good wash.) As the starter will probably

  be quite thin, mix in 2 cups of flour and 1 cup of water to nourish and

  thicken it. Leave the bowl out on the counter where it will be warm and

  visible." (Continued)

  ~---06/30 09:00 pm        LORELI Loafing and Laughing in OcL

         FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM

  TO:      LORELI AGUDA   (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:

  "MEGA 500+" FOR JUDY

      Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 5

 Categories: Information, Breads

   Servings:  1

           -DEBBIE CARLSON   (PHHW01A)              -KING ARTHUR FLOUR HINTS

  (CONTINUED)

"In a couple of hours you may see tiny bubbles appear on the

  surface.  If so, cheer your brew on by keeping it warm and covered

  overnight.  In the morning, celebrate by making sourdough pancakes (which

  you'll find ...in our "King Arthur

  Flour 200th Anniversary Cookbook").  They are delicious and quick. Give the

  remaining starter another feeding, let it sit for 12 more hours to ensure

  its reawakened vigor before you tuck it back in the frig. Then quietly

  heave a sigh of relief and congratulate yourself on your rescue." How to

  Decide if You Need to Start Over (groan):

  "If your sourdough begins to mold or develop a peculiar color or odor

  instead of a "clean, sour aroma," give a sigh, throw it out and, if you're

  patient, start again. Along with the vital yeasts, you may have

  inadvertently nurtured a strain of bacteria that will not be wonderful in

  food.  This happens very infrequently so don't let this possibility

  dissuade you from a sourdough adventure."

  Starter Variations:

  "Here are some variations on the basic flour/liquid/yeast combination that

  will produce sourdough starters with different personalities.

  *Substitute 1 cup of stone ground whole wheat flour for 1

   of the unbleached all-purpose flour.

  *For tap water, substitute water from cooking potatoes.

   It contains nutrients which any kind of yeast loves and

   along with making the yeast happy, it creates great

   flavor in bread.

  *Substitute buttermilk for tap water.

      Title: KING ARTHUR FLOUR - VITAL WHEAT GLUTEN TIPS

 Categories: Information, Breads

   Servings:  1

           -DEBBIE CARLSON   (PHHW01A)              -KING ARTHUR FLOUR HINTS

  "One of the most frequently asked questions of us here at King Arthur Flour

  is, 'What is gluten?'  Gluten is an element of the wheat berry that

  contains two special proteins, gluten in and gliadin. When you are making

  bread, and you add liquid to the flour, you get these two proteins in

  business.  They start to interact and form a web which traps the carbon

  dioxide that the yeast is giving off. This web is developed during the

  kneading process.  Wheat is the only grain which contains gluten."

  "To use gluten, we have found that adding a tablespoon for each cup of

  flour called for in the recipe will increase the rise in the bread from 25%

  to 30%.  The proper way to measure the gluten is to put 1 tablespoon of the

  gluten in your measuring cup and then spoon the flour into the cup on top

  of the gluten. Level off the flour with the back of a knife."

      Title: KING ARTHUR FLOUR - BAKING TIPS

 Categories: Information, Breads

   Servings:  1

           -DEBBIE CARLSON   (PHHW01A)              -KING ARTHUR FLOUR HINTS

  1.  Yeast Proofing:  To "proof" yeast, first dissolve the

    sugar (about 1 Tbsp. for each 2 cups liquid) or other

    sweetener in warm water (about 95 degrees) and then add

    your yeast.  Wait several minutes for it to dissolve

    and begin to "work", or develop tiny bubbles.  If it

    doesn't show signs of life, discard it and try another

    batch.  Because yeast doesn't like salt, add it after

    the yeast is "proofed".

  2.  A Better Measure:  Because flour settles and compacts

    in storage, fluff it up before you measure.  Then,

    gently sprinkle it into your measuring cup and scrape

    the excess off with the back of a knife.  This will

    insure a 4 oz. cup of flour rather than the 5 oz. you

    would have if you scooped it out with your cup.

  3. Rest When You "Knead"

  It!:  After 3 or 4 minutes of

    kneading dough, let it rest for a few minutes.  The

    rest relaxes the dough and makes the remaining kneading

    easier.

  4.  Liquid Assets:  Instead of the water your recipe calls

    for, try juices, bouillon, or water you've cooked

    vegetables in.  Instead of milk, try buttermilk,

    yogurt, or sour cream.  It can add a whole new flavor

    and improve nutrition.

  5.  Sweeteners:  Even though you don't need it when making

    bread, a little sugar can bring out flavor, just as

    salt can.  For added moisture, try honey, maple syrup,

    or regular or dark unsulphured molasses.

  6.  Oil for Longevity:  If you don't mind a few extra

    calories (12 to 15) per slice (a slice of bread without

    fat has only 60 to 65 calories!), add a couple of

    tablespoons of butter or vegetable oil to your dough,

    and your bread will stay fresher for a longer period. 7. Storing King

  Arthur Flour:  If you use your flour

    fairly quickly, store it in a cool, dry cupboard and

    stick a couple of bay leaves in the bag to discourage

    any visitors.  If you use your flour more slowly,

    especially your whole wheat, put it in a lock-type

    plastic bag and store it in your freezer. 06/30 09:22 pm LORELI Loafing

  and Laughing in Ocala,L

         FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:24 PM

  TO:      LORELI AGUDA   (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:

  "MEGA 500+" FOR JUDY

      Title: OAT-WHEAT BAGEL BREAD

 Categories: Breadmaker, Breads

   Servings:  1

  1 1/2 ts Yeast - 1                       1 1/2 ts Cinnamon  1

  1 1/2 ts Gluten - 1                          1 ts Salt - 1 1/2

  1 1/2 c  Oat flour  1                        3 tb Honey - 2

  1 1/2 c  Whole wheat flour - 1               1 c  Water - 5 1/2 oz

  1437 cal - 1030 - Amounts are for 1 1/2 pound loaves - amounts to the right

  are for 1 pound loaves. Variations: Add 1/3 c grated or chopped carrots,

  millet and/or sunflower seeds. 18/6/93

      Title: ANOTHER SOURDOUGH STARTER

 Categories: Breads, Sourdough, Starter

   Servings:  1

           Kyllikki Fuller                

  Make a starter of 1 bottle stale beer with equal parts of flour. Let set as

  usuall until you have a sourdough starter (about 3 days) then mix 1 cup

  starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till

  smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1

  T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a

  soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch

  down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30

  minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in

  there. This was the sourest sourdough I'd ever eaten but it was to die for.

  from Kylli

      Title: BASIC SOURDOUGH STARTER (WITH POTATO)

 Categories: Breads, Sourdough, Starter

   Servings:  1

           -NFXS18B                          1/2 tb Active dry yeast

           Lg baking potato peeled,cube        1 ts Sugar

      1 c  White flour                    

  Cook potato in water to cover until tender. Pour off liquid to measure 1 c,

  saving potato for other use. Let potato water cook to lukewarm. In a glass

  or ceramic bowl that has been scalded, place flour, yeast and sugar; add

  lukewarm potato water and stir in well. Cover with plastic wrap and pierce

  with fork to release gases. Place in a warm, draft-free location at an even

  85F for 2 days; stir several times daily. (do not let sourdough starter

  rise above 95F because higher temp are favorable to less desireable

  microorganisms) Refrigerate until ready to use. Replenish with one c flour

  and 3/4 c water and let stand overnight or 12 hrs in a warm location before

  refrigerating again. When replenishing, add lukewarm water with flour.

  Starter should be at room temp when using in recipes, always after having

  stood 12 hrs from addition of replenishing flour and water. At least 1 c

  should remain to refrigerate.

      Title: WHOLE-WHEAT SOURDOUGH STARTER

 Categories: Breads, Sourdough, Starter

   Servings:  1

           NFXS18B                             1 ts Active dry yeast

  1 1/2 c  Whole wheat flour               1 1/2 x  Lukewarm water

  In a glass or ceramic bowl or jar that has been scalded, combine flour and

  yeast, add water and blend well. Cover with plastic wrap and pierce with

  fork to release gases. Place in a warm, draft-free location at an even 85F

  for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If

  you have several starters, keep whole wheat separate from others to

  preserve its own distinctive flavor. Whole wheat starter does not have as

  much rising action as that made with white flour; you may have to plan

  longer rising times. To replenish, always use whole wheat flour.

      Title: YOGHURT SOURDOUGH STARTER

 Categories: Breads, Sourdough, Starter

   Servings:  1

           NFXS18B                             2 tb Natural plain yoghurt

      1 c  Low fat milk                        1 c  White flour

  Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt.

  Pour into scalded glass jar or bowl, cover with plastic and place in a warm

  location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour

  until well blended, cover again with plastic and pierce with fork to

  release gases. Place in a warm draft-free location at an even 85F for 2

  days; stir several times each day. It should have a strong sourdough smell

  and show bubbles. Refrigerate until ready to use. When replenishing

  starter, add lukewarm milk instead of water.

      Title: BASIC SOURDOUGH STARTER

 Categories: Breads, Sourdough, Starter

   Servings:  1

           NFXS18B                           3/4 c  Milk

      1 ts Active dry yeast                    1 c  Flour *

    1/4 c  Warm water                     

  Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in

  flour gradually. Beat until smooht. Cover with towel; let stand in warm,

  draft-free place until starter begins to ferment, about 24 hrs. (bubbles

  will appear on surface of starter) If starter has not begun fermentation

  after 24 hr, discard and begin again. If fermentation has begun, stir well;

  cover tightly with plastic wrap and return to warm, draft-free place. Let

  stand until foamy, 2-3 days. When starter has become foamy, stir well; pour

  into 1-qt crock or glass jar with tighlty fitting cover. Store in frig.

  Starter is ready to use when a clear liquid has risen to top. Stir before

  using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk

  and 3/4 c flour to reserved starter. Store covered at room temp until

  bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every

  week to 10 days. If the volume of the breads you bake begins to decrease,

  dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and

  the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at

  night to bake in the morning - or vice versa. Before adding the milk and

  flour to remaining starter, bake your bread and judge the volume

      Title: SOURDOUGH RYE STARTER

 Categories: Breads, Sourdough, Starter

   Servings:  1

           NFXS18B                         1 1/2 c  Lukewarm water

      2 c  Rye flour                                Onion slice optional

      1 tb Yeast                          

  In a glass or ceramic bowl, or jar that has been scalded, combine flour and

  yeast, add water and blend well. Add onion slice, cover with platic wrap

  and pierce plastic with fork to release gases. Place in a warm, draft-free

  place, at an even 85F for 3 days.; stir several times daily. Remove onion

  slice and refrigerate until ready to use. Onion imparts a strong flavor and

  this starter can only be used with compatible rye recipes; rye starter

  without onion can be used in any rye sourdough recipe. To replenish, always

  use rye flour. If starter does not seem bubbly after replenishing and

  standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat

  starter, you may have to plan longer rising times for dough made with this

  one.

  ~----Gaye aka Noodnick09/29 10:18 pm...

         FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 09/30 9:04 AM

  TO:      ALL FROM: GAYE LEVY (DTXT63A) SUBJECT: R-MM LOTSA SOURDO!

      Title: ALASKA SOUREST DOUGH

 Categories: Starter, Sourdough, Breads

   Servings:  2

      1 pk Yeast                               1 tb Vinegar

  2 1/4 c  Warm water                          1 ts Salt

      2 tb Sugar                               2 c  Bread flour

        1

  Disolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose

  flour. Add remaining water until a creamy batter is formed. Place in a

  glass bowl,cover and let sit until it starts to ferment. About 3 days. It

  will take on a powerful boozy smell. Stir again until creamy and measure

  out what is called for in the recipe.Replenish starter with equal amounts

  of flour and water. Store in the fridge and bring to room temp before

  using. It says to allow to ferment for one week between uses but I don't.I

  do let it sit out overnight after I feed it. This starter took about 1 1/2

  months to become really sour.

      Title: CARAWAY RYE *** XXMX58B

 Categories: Breads, Breadmaker, Jewish

   Servings:  1

      1 c  Flour; better for bread flo         1 tb Caraway seeds

      1 c  Flour; all purpose                  1 tb Butter

    1/2 c  Rye flour                           1 c  Warm water

    3/4 ts Salt                            1 1/4 ts Yeast

  Add in the order required for your BM It is on the sweet side. Re- ally our

  favorite. FROM: JOYCE ALENSKIS (XMXX58B)

      Title: Pizza

 Categories: Breadmaker, Breads

   Servings:  1

  2 1/4 c  Bread flour                              TOPPINGS:

      1 ts Salt                              2/3 c  Pizza sauce (10 oz)

  1 1/2 ts Vegetable oil                       2 c  Mozzarella cheese (8 oz)

    3/4 c  Water                                    Garnishes of your choice

      1 ts Dry yeast                      

  1. Place first 3 ingredients inside the bread pan. Add water. Close cover

  and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press

  start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes

  later) 2. Divide the dough into 4 equal portions. Roll each portion into a

  ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and

  rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on

  a greased baking pan.  Prick the surface with a fork. 6. Brush with 2

  tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with

  ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes

  or until ingredients are cooked and the dough is crisp and slightly brown.

         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/20 2:12 AM

  TO:      RUTH BURKHARDT   (KKBG35A) FROM: RUTH BURKHARDT (KKBG35A) SUBJECT:

  R-MM PIZZA MEGA

      Title: SOURDOUGH STARTER AND BREAD

 Categories: Sourdough, Starter, Breads, Breadmaker

   Servings:  1

           -MARY GEORGE   (GVJN88B)      

     2 c  Skim milk

     2 c  Bread flour

     1 Pk Yeast

  Place milk in a glass container and allow to stand at room temperature for

  24 hours. Stir in flour and yeast. Leave uncovered in a warm place for 2-5

  days, depending on how long it takes it to bubble and sour. If it starts to

  dry out, stir in enough tepid water to bring it back to the original

  consistency. Once it has a good sour aroma and is full of bubbles, it is

  ready to use. Try to maintain about 1 and 1/2 cups of starter. Each time

  part of the starter is used,

  replenish with a mixture of equal parts milk and flour. Leave at room

  temperature several hours or overnight, or until it begins to fill with

  bubbles. Then cover and store in refrigerator. Starter is best if used at

  least once a week. If starter isn't, used for 2 or 3 weeks, spoon out and

  discard about half and replenish as described. Given attention, a starter

  becomes more flavorful with age. Starter can be frozen if it is not to be

  used for several weeks. This will slow down yeast action and should be left

  at room temperature for 24 hours after thawing. Sourdough Bread: 2/3 cup

  skim milk 1 cup sourdough starter 3 cups bread flour 2 Tbs.sugar 2 tsp.

  lite salt 1 & 1/2 tsp. yeast 2 Tbs. liquid Butter Buds Combine above

  thoroughly (using half of the flour) and let stand uncovered to ferment

  overnight in a warm place. Next morning, after the mixture has risen and

  fallen, stir down any crust that may have formed. Add the rest of the

  flour. When thoroughly mixed, turn out onto a board covered with a little

  flour so it won't stick. Shape dough into 2 loaves, put into bread pans,

  brush lightly with liquid Butter Buds, and let rise covered until almost

  doubled in size. Bake in a pre-heated 400F. oven 45-50 minutes. Note: This

  recipe works GREAT in a bread machine. Simply put all of the ingredients in

  the machine, adding the dry ingredients first. Yields: 2 loaves (24 slices)

                   Per slice

   Fat: 0.21g             Calories: 96

   Cholesterol:0.42 mg    Carbohydrate:19.7g

   Protein:2.89g          Sodium:10.3mg

   This was taken from Pam Mycoskie's book BUTTER BUSTERS

   I would highly recommend this book to anyone who is watching their weight

  and who is on a heart diet.

      Title: Three Cheese Bread

 Categories: Breads, Breadmaker

   Servings: 16

    3/4 c  Water                             1/2 c  Shredded Swiss Cheese

      3 c  Bread Flour                       1/3 c  Creamed Cottage Cheese

      2 tb Sugar                               3 tb Grated Parmesan Cheese

  1 1/2 ts Salt                                2 ts Regular Active Yeast

      2 tb Margarine or Oil               

  Place ingrediants in bread pan in the order recommended by the

  manufacturer.  Don't use the delayed timer cycle since the cheese may

  spoil.  Bake on light crust.

  NOTE:  Due the differing moisture content of cheese, you may need to watch

  the dough ball to determine if it is too moist or too dry.

      Title: Blueberry Muffins

 Categories: Muffins, Breads, Fruit

   Servings: 12

---------------------------CYNTHIA MERZER CPFX72A------

     1 c  Sugar                             3/4 ts Nutmeg

   1/4 c  Margarine                         1/2 ts Vanilla extract

     1 c  Milk                              1/4 ts Salt

     1 lg Egg                                 1 c  Blueberries, fresh or

 1 1/3 c  Flour                                    -unsweetened frozen, thawed

     2 ts Baking powder                            -and drained

   3/4 ts Cinnamon                      

       Preheat oven to 375.  Prepare muffin tins with paper liners. In medium

  bowl, cream sugar and margarine on low speed of electric mixer until

  smooth. Add milk, egg, 2/3 cup of flour, baking powder, cinnamon, nutmeg,

  vanilla and salt.  Mix just until thoroughly blended. Gently mix in

  remaining 2/3 cup of flour (batter should be lumpy). Fold in blueberries.

  Fill tin liners 3/4 full.  Bake until golden, 20 to 30 minutes.

      Title: Hamburger Pizza

 Categories: Cheese, Ground beef, Breads

   Servings:  8

-----------------------------------CRUST--------------

 2 1/2 c  Bisquick Baking Mix               2/3 c  Water; Hot

     1 pk Active Dry Yeast             

--------------------------------MEAT MIXTURE-----------

     1 lb Lean Ground Beef                    2 ts Oregano Leaves

   1/2 c  Onion; Chopped                    1/4 ts Pepper

    15 oz Tomato Sauce                 

----------------------------------TOPPING-------------

   1/2 c  Green Pepper; Chopped (opt)         1 c  Parmesan Cheese; Grated

     2 c  Mozzarella Cheese; Shredded   

  Heat the oven to 425~. Mix the baking mix and yeast and stir in the hot

  water. Turn the dough onto a well-floured surface and knead until smooth,

  about 20 times. Let the dough rest a few minutes. While the dough is

  resting, cook and stir the meat and onion in a large skillet until the

  onion is tender and the meat is brown. Drain off the excess fat. Stir in

  the tomato sauce, oregano leaves, and pepper and set aside. Divide the

  dough in half. Roll each half on an ungreased baking sheet into a

  rectangle, 13x9" or on a pizza pan 12" in diameter. Pinch the edges to make

  a slight rim. Spread the meat mixture almost to the edges. Top with the

  green pepper and cheeses. Bake until the crust is brown and the filling is

  hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve.

   NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella

  in the above recipe.

      Title: Spiced Apple Muffins

 Categories: Breads, Fruits, Muffins, Apples

   Servings: 12

    1/3 c  Shortening                        1/2 ts Cinnamon

    1/2 c  Sugar                             1/4 c  Milk

      1    Egg                                 1 c  Apple sauce

  1 1/2 c  Sifted flour                      1/3 c  Melted butter

      2 ts Baking powder                     1/2 ts Sugar

    1/2 ts Salt                                1 ts Cinnamon

    1/2 ts Nutmeg                         

  Cream together shrotening and sugar. Add egg. Sift dry ingredients, add dry

  ingredients alternately with milk to creamed mixture. stir in apple sauce.

  Fill greased muffin cups 3/4 full and Bake at 400 F 20-25 minutes. Cool for

  10 minutes, then dip each muffin top into melted butter, followed by

  mixture of sugar and cimmamon. Serve warm or cold.

   Pat Empson 05/21 07:24 am

         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM

  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

  APPLES

      Title: Apple Butter Bread

 Categories: Breads, Fruits, Apples

   Servings:  1

  1 1/2 c  Flour                               1    Egg

      2 tb Flour                               4 tb Melted butter

      2 tb Baking powder                     1/2 c  Apple butter

    1/2 c  Brown sugar                       1/4 c  Milk

      1 ts Cinnamon                          1/4 c  Apple cider

    1/2 ts Nutmeg                            1/2 c  White raisins,soaked in

    1/2 ts Salt                                2 tb Orange juice

  Preheat oven to 350 F. In large bowl, mix flour, baking powder, sugar,

  spices and salt. Make a well in center and add egg, butter, apple butter,

  milk and cider. Mix quickly. Add drained raisins. Pour into greased loaf

  pan. Bake for 45 minutes.

   Pat Empson 05/21 07:25 am

         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM

  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

  APPLES

      Title: Apple Banana Bread

 Categories: Breads, Fruits, Apples

   Servings:  8

    1/2 c  Butter, softened                    2 c  Flour

    1/2 c  Brown Sugar                         1 ts Baking Powder

    1/2 c  Granulated Sugar                    1 ts Baking Soda

      2    Eggs                              1/2 ts Cinnamon

      3 tb Sour Cream                          2    Apples, cored and chopped

      1    Banana, mashed                    1/2 c  Chopped Walnuts

      1 ts Vanilla                        

   Preheat oven to 350 deg F.

   Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and

  vanilla.

   In separate bowl, combine flour, baking powder, soda and cinnamon.

  Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into

  greased bread pan and bake 1 hour.

   Pat Empson 05/21 07:25 am

         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM

  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

  APPLES

      Title: Apple Pancakes II

 Categories: Breads, Apples

   Servings:  1

      1 c  Flour                             1/2 c  Milk

    1/4 ts Salt                                1    Egg; beaten

  1 1/2 ts Baking powder                     1/2 ts Vanilla

      1 tb Butter; melted                  1 1/4 c  Applesauce

    Sift flour, salt and baking powder. Combine butter, milk and egg. Stir

  into flour. Add vanilla and applesauce. Beat well. Spoon batter onto a hot,

  well greased griddle, allowing enough batter to make 4 " cakes. When edges

  are lightly browned, turn and cook on second side. Serve hot with maple

  syrup or apple jelly and lots of butter.

   Pat Empson 05/21 07:28 am

         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM

  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

  APPLES

      Title: 7-Up Apple Dumplings

 Categories: Breads, Apples

   Servings: 10

      2 c  Sugar                              10    Large apples

      1 ts Cinnamon                            1    Can biscuits

    1/2 ts Nutmeg                              1 ts Nutmeg

      1    Stick butter                        1 ts Cinnamon

     20 oz 7-up                           

  1/2 stick butter

     In saucepan combine first group of sugar, cinnamon, nutmeg, butter and

  the 7- up. Heat until melted, set aside. Peel and core apples, separate

  dough from 1 can biscuits. Separate and roll out each biscuit individually

  and place 1 apple in each. Combine second group of sugar, cinnamon and

  nutmeg. Sprinkle 1 tsp. of this mixture in center of each apple along with

  2 T. butter. Fold biscuit around apple and pinch dough. Put dumplings in 9

  x 13" pan.  Pour sauce over each dumpling. Bake at 375 degrees for 45

  minutes.

   Pat Empson 05/21 07:28 am

         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM

  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

  APPLES

      Title: Apple Rolls

 Categories: Breads, Rolls, Apples

   Servings:  2

      2 c  Flour                             1/4 c  Shortening

      4 ts Baking powder                       2 tb Melted butter or butter

    3/4 c  Milk                                     -substitute

      4 c  Pared, sliced apples                1 ts Cinnamon

    1/4 c  Brown sugar                         1 c  Brown sugar

    1/2 ts Salt                           

   Sift flour, measure, and sift with baking powder and salt. Cut in

  shortening with 2 spatulas.  Add milk, Mix quickly and lightly. Turn onto

  lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with

  melted butter.  Cover with apples. Sprinkle with 1cup sugar and the

  cinnamon which have been mixed. Roll like a jelly roll. Cut in slices 1 1/2

  inches thick. Sprinkle 1/4cup brown sugar over bottom of well-oiled pan.

  Place rolls, cut down, in pan.  Bake in hot oven (425 F) about 40 minutes.

  8 servings. 1941

   Pat Empson 05/20 06:54 pm

         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 7:24 PM

  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

  APPLES

      Title: Apple Pancake Puff

 Categories: Breads, Apples, Low-cal

   Servings:  4

      1 tb +1 t rc margarine                   1 ts Cinnamon

      3    Small mac. apples;cored &           2    Large eggs

           Cut into 1/4" thick slices        1/2 c  Skim milk

      2 tb Dark raisins                      1/4 c  + 2 Tb. flour

      3 tb Granulatd sugar                     1 ts Vanilla extract

      2 tb Orange juice                   

  In heavy med. ovenproof skillet, melt 2 tsp of the margarine. Add apples,

  raisins, 1 T sugar, and orange juice and cinnamon. cook, stirring freq. 6-8

  minutes, until apples are just tender. Remove apples to bowl. Preheat oven

  to 425d. In small bowl, w/ electric mixer, beat eggs until foamy. Gradually

  add milk, flour, the remaining 2 TB. sugar and the vanilla; beat 2 minutes

  longer, until batter is smooth. Add remaining 2 tsp. margarine to same

  skillet. Place in oven to melt, abt 1 minute. POur batter into skillet;bake

  10 minutes. Remove from oven and spoon apple mixture into center of

  pancake. Return to oven and bake 12-15 min. longer until puffed and golden.

  Cut into quarters. Each serving: 1/2 Fa, 1/2 P, 1/2 B, 1 FR, 60 cal.

   Pat Empson 05/20 08:03 pm

         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM

  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

  APPLES

      Title: Apple Bread #2

 Categories: Breads, Apples

   Servings:  2

    1/2 c  Butter                              1 tb Butter (melted)

      2 c  Peeled, diced,apples                2 tb Buttermilk

      1 c  Sugar                             1/4 c  Packed brown sugar

    1/2 c  Chopped walnuts                     2 c  All purpose flour

      2    Eggs                              1/4 ts Cinnamon

    1/2 c  Raisins                             1 ts Vanilla

      1 ts Baking soda                   

   Cream butter, slowly adding sugar, beat until light and fluffy. Add eggs,

  one at a time, beating well after each addition. Dissolve baking soda in

  buttermilk, add to batter, mixing well. Stir in flour. Add vanilla and stir

  well.  Stir in apples, walnuts and raisins. Spoon into 2 greased and

  floured loaf pans. Drizzle melted butter over loaves. Combine brown sugar

  and cinnamon, sprinkle over loaves. Bake at 350 for about 40 to 45 min.

  Cool in pan for 5 minutes and then cool completely on rack.

   Pat Empson 05/20 08:11 pm

         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM

  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

  APPLES

      Title: Apple Bread

 Categories: Breads, Apples

   Servings: 12

      4 c  Apples, sliced                      2 lg Eggs

      1 c  Butter                              2 ts Cinnamon

      2 c  Sugar                             1/2 c  Hazelnuts, chopped

      2 c  Flour, pastry                  

  Core and peel apples before slicing.  Melt butter. Preheat oven

   to 350.  Mix all ingredients together in large work bowl. Pour

   batter into greased 9"x5" bread pan.  Bake one hour.

   Pat Empson 05/20 08:09 pm

         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM

  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

  APPLES

      Title: Ange's Apple Bread

 Categories: Breads, Apples

   Servings:  2

      2 c  Sugar                               1 ts Baking soda

      1 c  Oil                                 1 ts Cinnamon

      3    Eggs                                2 ts Vanilla extract

      3 c  All purpose flour                   2 c  Chopped peeled apples

      1 ts Salt                                1 c  Nuts

  Grease 2 loaf pans. In a large bowl beat together the sugar, oil and eggs.

  In a separate bowl sift together the flour, slt, baking soda, and cinnamon.

  Add the dry ingredients to the sugar mixture. Add the vanilla, apples, and

  nuts. Pour the batter into the prepared pans. Bake in a 325F over for 1

  hour.

   Pat Empson 05/20 08:10 pm

         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:20 PM

  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

  APPLES

      Title: Walnut Apple Bread

 Categories: Breads, Apples

   Servings:  1

  1 1/2 c  All-purpose flour, sifted       1 1/2 c  Wheat cereal flakes, crushed

      2 ts Baking powder                       1 c  Walnuts, coarsely chopped

    1/2 ts Baking soda                       1/4 c  Apple, chopped

    1/2 ts Salt                                1    Egg, slightly beaten

      1 ts Cinnamon                          1/4 c  Brown sugar, firmly packed

    1/4 ts Nutmeg                              2 ts Vegetable oil

    1/8 ts Allspice                        1 1/2 c  Buttermilk, lowfat

  Grease or spray 9x5x3 in. loaf pan.  Preheat oven to 350F. Mix and sift

  flour, baking powder, baking soda, salt and spices into bowl. Stir in

  cereal, walnuts and apple. Combine egg, brown sugar, buttermilk and oil;

  add to dry mixture.  Stir just enough to moisten dry ingredients. Do not

  beat.  Spoon into pan.  Bake at 350F one hour or until toothpick inserted

  into center comes out clean. Makes 1 loaf.

   Pat Empson 05/20 08:11 pm

         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:30 PM

  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

  APPLES

      Title: Sourdough Apple Sorcery

 Categories: Breads, Sourdough, Apples

   Servings:  4

    3/4 c  White flour                       1/2 ts Ground cinnamon

    3/4 c  Whole wheat flour                        Egg

    2/3 c  Lightly toasted wheat germ        1/2 c  Brown sugar

    1/2 ts Salt                              1/2 c  Safflower oil

    1/2 ts Baking soda                         1 c  Sourdough starter, room temp

      1 ts Baking powder                       1 c  Unsweetened thick applesauce

 Combine flours, wheat germ, salt, baking soda, baking powder and cinnamon

  and blen well. In lg bowl, beat egg lightly and blend in sugar and oil. Mix

  in starter and applesauce and mix well. Add mixture and stir just until dry

  ingredients are moistened. Spoon into 4 prepared ** #4 loaf pans and bake

  in oven preheated to 350 for 50 mins or until bread tests done. Cool on

  wire rack 10 mins, turn out, turn right side up, remove waxed paper and

  cool. **To keep quick breads from sticking to pan, line pan with strip of

  waxed paper; oil pan, place paper in pan invert paper so that batter is on

  oiled surface.

   Pat Empson 05/20 08:16 pm

         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:30 PM

  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

  APPLES

      Title: Apple Breakfast Bread

 Categories: Breads, Apples

   Servings:  2

      2 c  Flour                               3    Apples

      1 ts Salt                                4 ts Baking powder

      2 tb Brown sugar                         4 tb Shortening

    3/4 c  Milk                                2 c  Chopped raisins

      1 ts Cinnamon                            1    Egg, well beaten

      2 tb Melted butter or butter             2 tb Brown sugar

           -substitute                    

   Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in

  shortening and add raisins. Add sufficient milk to which egg has been added

  to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan.

  Brush dough with melted butter. Pare, quarter, and core apples and cut in

  thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush

  apples with more melted butter and sprinkle with cinnamon and brown sugar

  which have been mixed together. Bake in moderate oven (400 F) 20 minutes or

  until apples are tender.  9 servings. 1941 Pat Empson 05/24 11:11 am

         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:25 AM

  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

  APPLES

      Title: Sourdough Apple Pancakes

 Categories: Sourdough, Breads, Apples

   Servings:  4

      2 c  Starter                             1 tb Sugar

      1    Egg; beaten                              White flour; kneaded

    1/2 c  Applesauce                        1/2 ts Baking soda

      2 tb Butter; melted                 

  add egg, applesauce, melted butter, sugar and salt to the starter and mix

  briefly. Add flour to attain desired consistency mix until lump free. Just

  before baking dissolve baking soda in a tablespoon of water and gently

  blend with the batter pour 2 to 3 inch rounds on a hot (400) griddle. Cook

  2 to 4 minutes and turn for an additional 2 minutes.

   Pat Empson 05/24 11:19 am

         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:37 AM

  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE

  APPLES

      Title: STRAWBERRY-ORANGE MUFFINS

 Categories: Muffins, Fruits, Breads, Nw

   Servings: 16

----------------------------NORMA WRENN NPXR56B-------

 2 1/4 c  All-purpose flour                   1    Egg

     2 ts Baking powder                       1 tb Finely grated orange zest

     1 ts Baking soda                         1 c  Fresh strawberries; thinly

   1/2 ts Salt                                     -sliced 1/8"; pat dry

   3/4 c  Sugar                                    -between paper towels to

   1/2 c  Milk                                     -keep juices from coloring

   1/2 c  Sour cream                               -the batter

   1/3 c  Vegetable oil                     1/3 c  Strawberry jam

  Preheat an oven to 400~.  Butter standard muffin tins. In a large bowl stir

  and toss together the flour, baking powder, baking soda and salt. Set

  aside.  In a medium bowl whisk together the sugar, milk, sour cream, oil,

  egg and orange zest until mixed; stir in the strawberries. Add to the

  combined dry ingredients and stir just until blended. Place a spoonful of

  batter in each prepared muffin cup. Top each with a scant teaspoon of

  strawberry jam. Spoon the remaining batter over the jam, filling each cup

  about two-thirds full.  Bake until a toothpick inserted in the center of

  the muffin comes out clean, 15-18 minutes. Cool in the tins for 5 minutes,

  then remove. Makes about 16 standard muffins. Source: Muffins & Quick

  Breads Williams-Sonoma Kitchen Library

      Title: Boboli Topping 23

 Categories: Breads, Boboli, Cheese/eggs, Pizza

   Servings:  1

           -Dotty Hull rvkc52a           

  Here are some of the pizza combinations.  All have mozzarella cheese in

  addition to the other ingredients. HAWAIIAN--pineapple, bacon or canadian

  bacon, homemade tomato sauce. GRILLED TERIYAKI CHICKEN--with grilled

  chicken marinated in an orange teriyaki sauce, red onions, scallions and

  sweet peppers. GOAT CHEESE--bacon, red onions, 3 color peppers, fresh

  tomatoes and mild goat cheese. SHRIMP PESTO--with shrimp, fresh tomatoes,

  Mediterrean olives, sund-dried tomatoes, and homemade pesto sauce.

  SOUTHWESTERN BURRITO--with grilled chicken breast marinated in lime and

  herbs, homemade black beans, fire-roasted mild chilies, sweet white onions

  and cheddar cheese. Serve with green tomatillo salsa and sour cream. FIVE

  CHEESE AND TOMATO--Fresh sliced tomatoes, basil leaves, buffalo mozzarella,

  fontina, smoked gouda, and romano cheeses. (wrv)

      Title: BOBOLI CRUST

 Categories: Pizza, Crust, Italian, Breads, Nw

   Servings:  2

-----------------------------ED BOSMAN MKPN54A--------

 2 1/2 c  BREAD flour                         2 sm Cloves garlic; thinly sliced

   1/2 ts -Salt                               2 tb Rosemary*

   3/4 ts Active dry yeast                    3 tb Bertolli Light olive oil

     1 c  -Warm water                   

  Preheat oven to 400 degrees.  Combine flour, salt, yeast and water in bowl.

  Blend well, turn out onto floured surface. Knead well, about 15 minutes.

  Place in lightly greased bowl, not buttered, cover with a damp cloth and

  let rise for 1-1/2 hours (until doubled in bulk). Turn dough out, punch

  down and knead for 5 minutes or so. Return to bowl and let rise until

  doubled in bulk.  Punch down and turn out on lightly floured board. Roll

  and press out to about 1/2 inch thickness. This recipe makes about 1-12

  inchers-so you can judge whether to double or reduce the recipe. Rub

  surface of baking (cookie) sheet with oil and transfer the dough round to

  the sheet.  Make several indentations with the point of a knife in the

  dough and insert garlic slices and rosemary into indentations.Rub olive oil

  (pour) onto surface and gently smooth over the surface. Salt and pepper

  surface LIGHTLY.  Bake 10-12 minutes or until just golden. Remove from oven

  and TAKE OUT THE GARLIC SLIVERS! You can now top the crust, freeze it, eat

  it the way it is, smille at it (YOU DID IT!) Remember, when you top it the

  crust is alread 2/3 baked and will require only enough time so that the

  cheeses, etc. are bubbly. Formatted for MM by Norma Wrenn npxr56b

      Title: Swedish Oven Pancakes

 Categories: Breads, Breakfast, Brunch, Main dish

   Servings:  6

      3 c  Milk                                4 tb Butter, melted

      4    Eggs                                1 ts Salt

      2 c  Flour                               2 tb Sugar

  Beat eggs well.  Add milk, melted butter, salt and flour.  Bake in a

  greased 9 X 13 pan in 425F oven for 25-30 minutes.  Cut into squares and

  serve immediately with butter and syrup.

  Variations:  Omit butter.  Saute 3 strips bacon, cut up, until crisp.  Put

  drippings and bacon in bottom of pan and pour batter over.  Bake 375F for

  30 minutes.

  Serve with berry and cream topping:  1/2 pint cream, whipped and 1 jar

  preserves (ie:  raspberry, strawberry, apricot etc.)

  Serve with sour cream mixed with brown sugar.

  From Gary Allan (MusiCook)

      Title: Lemon Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                             3/4 c  Milk; scalded

     3 c  Bread flour                         1    Egg + 1 yolk; room temp.

   1/4 c  Sugar                             1/4 ts Lemon extract

   1/2 ts Salt                                2 ts Dried or freshly grated

   1/4 c  Butter; room temperature                 -lemon peel

  Place all ingredients into breadmaker pan in the order above, select white

  bread and push start.

  From Loafing It by DAK

      Title: Pumpernickel Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

 1 1/2 pk Yeast                           1 1/2 ts Salt

     2 c  Rye flour                           1 tb Unsweetened cocoa

   1/2 c  Unprocessed whole-bran              3 tb Molasses

          -cereal                             1 tb Vegetable oil

 1 3/4 c  Bread flour                     1 1/4 c  Warm water

     2 ts Caraway seed                  

  Add all ingredients in the order listed, select white bread and push start.

  From Loafing It by DAK

      Title: Drew's Famous Onion Dill Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF---------------------------------------–

-----------------------ADD----------------

      1 pk Yeast                           1 1/2 ts Salt

  3 1/3 c  Flour                               1    Egg; unbeaten, room temp

    1/4 ts Baking soda                  

-------------------------MIX TOGETHER, WARM AND ADD----

   1/4 c  Water                               3 tb Minced dried onion

   3/4 c  Cottage cheese                      2 tb Whole dill seed

   3/4 c  Sour cream                      1 1/2 tb Butter

     3 tb Sugar                         

  Place dry ingredients and egg into inner pan. Warm next set of ingredients,

  add, select white bread, and push start. Lightly brush the top with a

  little melted butter at baking time if you wish.

  From Loafing It by DAK

      Title: Diet Rite Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                           1 1/4 c  Diet rite soda, or Club soda

     3 c  Bread flour                              -at room temperature

  Place all ingredients into pan, select white bread, and push start.

  From Loafing It by DAK

      Title: Potato Loaf Bread

 Categories: Breads, Breadmaker, Brunch

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                           2 1/2 ts Sweet butter

     3 c  Bread flour                         2 tb Instant mashed potato flakes

     1 tb Sugar                               1 c  Hot milk

 1 1/2 ts Salt                          

  Place the first 5 ingredients into the pan. Sprinlke the potato flakes over

  the hot milk and stir. Let cool slightly. Add milk, select white bread, and

  push start.

  From Loafing It by DAK

      Title: Real Chocolate Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               1    Egg; unbeaten

     3 c  Bread flour                       1/4 c  Soft butter, or margerine

   1/2 c  Sugar                             1/2 ts Vanilla

   1/4 c  Unsweetened cocoa                   1 c  Warm milk

  Add all ingredients in the order given, select whiter bread, and push

  start.

  From Loafing It by DAK

      Title: Beer Cheese Bread

 Categories: Breads, Breadmaker, Brunch

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                              10 oz Beer; at room temperature

     3 c  Bread flour                         4 oz Processed American cheese

     1 tb Sugar                                    -(2 slices)

 1 1/2 ts Salt                                4 oz Jack cheese; or any other

     1 tb Butter                                   -(cut in 1/4" cubes)

  Warm beer and American cheese over low heat on top of stove or in

  microwave. Cheese doesn't need to melt completely. Stir. Add all

  ingredients listed, select white bread and push start.

  From Loafing It by DAK

      Title: Bloody Mary Bread

 Categories: Breads, Breadmaker, Brunch

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               6 oz Can of spicy V-8 juice; at

      3 c  Bread flour                              -room temperature

      1 ts Salt                                1 tb Vodka

      1 tb Sugar                               1 tb Water

      1 tb Soft butter                         1    Egg

  Place all ingredients into pan, select white bread and push start.

  Serve with a stalk of celery.

  From Loafing It by DAK

      Title: California Dip Bread

 Categories: Breads, Breadmaker, Brunch

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                             1/4 ts Baking soda

 3 1/3 c  Flour                               1    Egg; room temperature

-------------------------MIX TOGETHER, WARM AND ADD----

   3/4 c  Cottage cheese                  1 1/2 tb Butter

   3/4 c  Sour cream                        1/4 c  Water

     3 tb Sugar                               1 pk Lipton's onion soup mix

  Place the first 4 ingredients into the pan. Slightly warm the next 6

  ingredients and pour into pan. Select white bread and push start.

  NOTE: Vary the amount of soup mix to suit your taste.

  From Loafing It by DAK

      Title: Buttermilk Cheese Bread

 Categories: Breads, Breadmaker, Brunch

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               1 tb Sugar

     3 c  Bread flour                         1 c  Buttermilk; room temperature

     1 ts Baking powder                     1/4 c  Warm water

     1 ts Salt                                1 c  Grated sharp cheddar cheese

  Pour in all ingredients in the order listed. Select white bread and push

  start.

  From Loafing It by DAK.

      Title: Anadama Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                             1/3 c  Molasses

 3 1/2 c  Bread flour                         1 ts Salt

   1/3 c  Yellow cornmeal                     2 ts Butter

 1 1/2 c  Boiling water                 

  Place cornmeal into a bowl. Carefully pour boiling water into cornmeal,

  stirring to make sure it is smooth. Let stand for about 30 minutes.

   Stir in molasses, salt and butter. Place yeast into the B/M pan, bread

  flour, then cornmeal mixture. Select white bread and push start. NOTE: An

  early American recipe. This has become a favorite in many homes.

  From Loafing It by DAK

      Title: Applesauce Bread

 Categories: Breads, Breadmaker, Brunch

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                             1/2 ts Cinnamon

 2 1/4 c  Bread flour                         1 pn Nutmeg

   3/4 c  Wheat flour                       2/3 c  Warm applesauce

   1/2 ts Salt                              1/2 c  Warm applejuice

     4 tb White sugar                       1/2 c  Grated fresh apple

  Put all ingredients into the pan, select white bread, and push start.

  From Loafing It by DAK

      Title: Banana Wheat Bread

 Categories: Breads, Breadmaker, Breakfast

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                             1/4 c  Honey

 1 1/2 c  Bread flour                       1/4 c  Warm water

  1 1/2 c  Wheat flour                         1    Egg

    1/2 ts Salt                              1/4 c  Oil

      2    Medium ripe bananas; sliced       1/2 ts Vanilla

           -right into pan                     1 ts Poppy seeds;(optional)

  Add ingredients into the pan in the order listed, select white bread, and

  push start.

  From Loafing It by DAK

      Title: Blueberry Bread

 Categories: Breads, Breadmaker, Breakfast

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               1 cn Blueberries (16-1/2 oz);well

     3 c  Bread flour                              -drained, reserve liquid

   1/2 ts Salt                              1/4 c  Retained juice

     2 tb Sugar                             1/4 c  Water; approximately

     1 tb Butter or margerine           

  Add all dry ingredients into pan. Put well drained berries into a 2-cup

  measuring cup, add 1/4 cup juice and enough water to equal 1-1/3 cups (we

  found it to be 1/4 cup water) Select white bread and push start.

  From Loafing It by DAK

      Title: Cheddar Cheese Bread

 Categories: Breads, Breadmaker, Brunch

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               2 tb Sugar

     3 c  Bread flour                     1 1/4 c  Warm water

   1/4 c  Nonfat dry milk                 1 1/2 c  Grated sharp cheddar; (6 oz)

     1 tb Soft butter                              -at room temperature

     1 ts Salt                          

  Put all ingredients into the pan, select white bread, and push start.

  From Loafing It by DAK

      Title: Chocolate Chip Bread

 Categories: Breads, Breadmaker, Brunch

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               4 tb Soft butter

     3 c  Bread flour                         1    Egg

     2 tb Brown sugar                         1 c  Warm milk

     2 tb White sugar                       1/4 c  Water

     1 ts Salt                                1 c  Chocolate chips

     1 ts Cinnamon                      

  Put the first 10 ingredients into the pan, select white bread and push

  start. When the Auto Bakery "beeps" 5 minutes from the end of the second

  mixing, add the chocolate chips.

  NOTE: The chips tend to get a little well done, so turn the darkness

  control a bit toward light. This bread has a cake-like texture.

  From Loafing It by DAK

      Title: Easy Wheat And Honey Bread

 Categories: Breads, Breadmaker, Breakfast, Brunch

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               2 tb Honey

   3/4 c  Whole wheat flour                   2 tb Butter; at room temperature

 2 1/2 c  Bread flour                         1    Egg; at room temperature

     1 ts Salt                                1 c  Plus 1 Tbsp. warm water

  Put all ingredients in pan, select white bread and push start.

  From Loafing It by DAK

      Title: Eileen's Corn-chillies-cheese Bread

 Categories: Breads, Breadmaker, Brunch

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                             1/2 c  Cheddar cheese, shredded

     3 c  Bread flour                         1    Egg

   3/4 c  Yellow cornmeal                     1 tb Soft butter

   1/2 c  Whole kernel canned corn;         1/2 ts Salt

          -drained                            2 ts Sugar

     1 tb Canned Ortega chillies;         1 1/4 c  Warm water

          -chopped                      

  Put all ingredients into pan, select white bread, and push start.

  From Loafing It by DAK

      Title: French Bread # 1

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               2 tb Butter (sweet gives the most

     3 c  Bread flour                              -(authentic taste)

     2 tb Sugar                               1 c  Less 1 Tbsp. hot water

     1 ts Salt                                2    Stiffly beaten egg whites

  Whip the whites until stiff and set aside.

   Place the first 6 ingredients in the pan, select "French" bread and push

  start. Once all ingredients are moist, dump in the egg whites.

  NOTE: If you choose, lightly brush the top with a mixture of 1 Tbsp. water,

  dash salt and 1/4 tsp. cornstarch after the 2nd mixing is over, and

  sprinkle with sesame or poppy seeds.

  From Loafing It by DAK

      Title: French Bread # 2

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               1 ts Sugar

     2 c  Bread flour                         1 ts Soft butter

     1 ts Salt                                1 c  Plus 1 Tbsp. warm water

  Put all ingredients in inner pot, select "French" bread and push start.

  From Loafing It by DAK

      Title: Golden Egg Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               6 tb Vegetable or corn oil

     3 c  Bread flour                     1 1/2 ts Salt

      4 tb Sugar                             3/4 c  Warm water

      2    Eggs; room temperature         

  Combine all ingredients in the pan in the order listed, select white bread

  and push start.

  NOTE from DAK: Great for sandwiches. It rises tall and cuts beautifully.

  From Loafing It by DAK

      Title: Golden Raisin Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               2 tb Soft butter

     2 c  Bread flour                       3/4 c  Golden raisins

     1 c  Whole wheat flour                 1/4 ts Ground ginger

   1/4 c  Wheat germ                        1/2 ts Cinnamon

   1/4 c  Brown sugar                     1 1/2 c  Warm water

     1 ts Salt                          

  Put all the ingredients in the pan in the order listed, select white bread

  and push start.

  NOTE: A sweet, different version of raisin bread

  From Loafing It by DAK

      Title: Granola Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                           1 1/2 ts Sugar

    3/4 c  Whole wheat flour                 3/4 c  Warm water

      2 c  Bread flour                       1/2 c  Buttermilk

      1 c  Granola; grind finely in            2 tb Sweet butter; warm

           -blender                            2 tb Honey

    3/4 ts Salt                                1    Egg

  Add all ingredients, select white bread and push start.

  From Loafing It by DAK

      Title: Hawaiian Coconut Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                             3/4 c  Coconut; shredded

     3 c  Bread flour                       3/4 c  Macadamia nuts (whole is

     2 ts Salt                                     -fine or use almonds)

     1 tb Sugar                             1/2 c  Crushed pineapple; well

   1/4 c  Nonfat dry milk powder                   -drained

     1    Egg                               1/2 c  Pineapple juice from above

    1/4 c  Soft butter                       1/4 c  Warm water

  Drain the pineapple, reserve liquid. Add all ingredients in the order

  listed above, pineapple and juice "last". Select white bread and push

  start.

  From Loafing It by DAK

      Title: Henzi's Seed Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------–

----------------------------DRY INGREDIENTS----------

      1 pk Yeast                               1 ts Salt

      1 tb Sugar                             1/3 c  Golden raisins

  1 1/2 c  Bread flour                       1/3 c  Chopped pecans or walnuts

  1 1/2 c  Wheat flour                       1/3 c  Sunflower seeds

    2/3 c  Rye flour                         1/3 c  Poppy seeds

    1/2 c  Cornmeal                            2 tb Caraway seeds

    1/2 c  Unprocessed bran             

-----------------------------LIQUID INGREDIENTS--------

     1 c  Warm water                          4 tb Honey

   1/3 c  Warm milk                           1    Egg

     1 tb Oil                           

  Add all dry ingredients. Then pour in the liquids, measure the oil before

  the honey and watch the honey slip right off the spoon. Select white bread

  and push start. This loaf may sag a bit in the center, but does not affect

  the texture or taste.

  From Loafing It by DAK

      Title: Maple Oatmeal Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                             1/3 c  Maple syrup

     1 c  Quick cooking (Quaker) oats         1 tb Cooking oil

     3 c  Bread flour                     1 1/4 c  Plus 1 Tbsp. very warm water

     1 ts Salt                          

  Put all the ingredients into the pan, select white bread and push start.

  From Loafing It by DAK

      Title: Mint And Yogurt Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                                    -fresh lemon

     3 c  Bread flour                         2 ts Honey

      1 c  Plain yogurt; room temp.            1 ts Melted butter

      3 tb Fresh mint; chopped               1/4 c  Plus 1 Tbsp. warm water

           Grated yellow rind of 1        

  Add all of the above ingredients, select white bread and push start.

  From Loafing It by DAK

      Title: Mom's Basic White Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               2 tb Nonfat dry milk powder

     3 c  Flour                               1 tb Butter

     1 tb Sugar                           1 1/4 c  Warm water (110 degrees)

     1 ts Salt                          

  Pour the yeast to one side of the inner pan. Add the rest of the

  ingredients in the order given. Select white bread, and push start.

  From Loafing It by DAK

      Title: Old Fashioned Graham Flour Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               1 ts Salt

     2 c  Bread flour                         1 tb Honey

      2 c  Graham flour                        1 tb Soft butter

    1/4 c  Nonfat dry milk powder          1 1/2 c  Warm water

  Combine all ingredients in pan, select white bread and push start.

  From Loafing It by DAK

      Title: Orange Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               1    Egg; room temperature

     3 c  Bread flour                         2 tb Grated orange rind

   1/4 c  Sugar                               1 c  Orange juice

     1 ts Salt                              1/4 c  Hot water

     1 tb Soft butter                   

  Add all the ingredients to the pan, select white bread and push start.

  From Loafing It by DAK

      Title: Peanut Butter Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                             1/2 c  Chunky peanut butter

     3 c  Bread flour                     1 1/4 c  Very warm water

   1/4 c  Brown sugar; packed           

  Add all the ingredients in the order listed, select white bread and push

  start.

  From Loafing It by DAK

      Title: Pecan-red Onion Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               1 c  Plus 1 Tbsp. warm milk

     3 c  Bread flour                       1/4 c  Soft butter

 1 1/2 ts Sugar                             1/2 c  Chopped fresh red onion

 1 1/2 ts Salt                              3/4 c  Chopped pecans or walnuts

  Combine all ingredients in the order given. Select white bread and push

  start. Get ready for an unusual treat.

  From Loafing It by DAK

      Title: Pepper Spice Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               2 tb Corn syrup

      3 c  Bread flour                       1/4 c  Pecans (or other nuts)

    1/2 ts Salt                              1/2 ts Freshly ground black pepper

    1/4 c  Sugar                               1 ts Whole anise seed

    1/4 c  Nonfat dry milk powder            1/4 ts Cinnamon

    1/4 c  Soft butter                       1/4 ts Allspice

      1    Egg                               3/4 c  Very warm water

      2 tb Honey                          

  Put in all ingredients in the order listed, select white bread and push

  start.

  NOTE: This recipe produces a light brown loaf with a unique spicy taste.

  From Loafing It by DAK

      Title: Prune Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               1 tb Soft butter

      3 c  Bread flour                         1 c  Pitted prunes; cut into

      3 tb Brown sugar                              -quarters

      1 ts Salt                            1 1/4 c  Warm water

  Cut the prunes with scissors. Place all ingredients into the pan, select

  white bread and push start.

  NOTE: Prunes turn this into a dark, moist, sweet bread. Taste is similar to

  a prune danish. The machine chops and spreads the prunes throughout.

  From Loafing It by DAK

      Title: Rye Bread (dak)

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               1 tb Honey

     2 c  Rye flour                           1 tb Margerine

     2 c  Bread flour                         1 ts Ground allspice (optional)

     2 tb Nonfat dry milk powder              1 tb Caraway seeds (optional)

     1 tb Sugar                           1 1/2 c  Warm water

     1 ts Salt                          

  Add all ingredients listed above, select white bread and push start.

  NOTE: Caraway seeds and allspice may be added to make an unusual spicy rye,

  or omit them for a good conventional rye.

  From Loafing It by DAK

      Title: Rye Bread With Beer And Orange

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF---------

-----------------------------BREAD INGREDIENTS--------

     1 pk Yeast                               1 c  Beer; warmed

     1 c  Medium rye flour                    2 tb Molasses

 2 1/2 c  All-purpose flour                   2 ts Grated orange rind

     2 tb Wheat germ                          2 tb Butter; softened

     1 ts Salt                              1/4 c  Warm water

---------------------------MIX FOR WHIPPED BUTTER------

     1    Stick sweet butter                       -liqueur of your choice

     1 tb Honey                             1/4 ts Almond extract

     2 tb Amaretto or any sweet         

  Add all "Bread ingredients" into pan, select white bread and push start.

  NOTE: The beer gives this hearty rye a magnificent taste. Serve this bread

  with sweetened whipped butter.

  From Loafing It by DAK

      Title: Salted Peanut Bread

 Categories: Breads, Breadmaker

   Servings:  1

----------------------------FOR 1-1/2 LB. ROAST-------

     1 pk Yeast                             1/2 ts Salt

     1 c  Whole wheat flour                   2 tb Butter

     2 c  Bread flour                         1    Egg; room temperature

   1/3 c  Nonfat dry milk                   3/4 c  Chopped salted peanuts

     3 tb Sugar                               1 c  Hot water

  Combine all ingredients, including the peanuts right from the jar, select

  white bread and push start. Dry roasted nuts may be used.

  From Loafing It by DAK

      Title: Spaghetti Bread

 Categories: Breads, Breadmaker

   Servings:  1

----------------------------FOR 1-1/2 LB. BREAD-------

     1 pk Yeast                             1/3 c  Grated parmesan cheese

     3 c  Bread flour                         1 ts Dried Italian seasoning

     1 tb Sugar                               1 tb Olive oil

     1 ts Garlic salt                     1 1/2 c  Warm water

  Add all ingredients, select white bread and push start. Serve with

  spaghetti.

  From Loafing It by DAK

      Title: Squaw Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               1 c  Rye flour

     1 tb Brown sugar                       1/4 c  Instant nonfat dry milk

     2 c  Bread flour                              -powder

     1 c  Whole wheat flour               1 1/2 ts Salt

-----------------------------LIQUIFY IN BLENDER--------

 1 1/4 c  Warm water                          2 tb Raisins

 2 3/4 tb Oil                                 2 tb Brown sugar

     2 tb Honey                         

  Combine water, oil, honey, raisins, and brown sugar and blend till liquid.

   Add dry ingredients in the order listed, pour in liquid, select white

  bread and push start.

  From Loafing It by DAK

      Title: Sunflower Bread

 Categories: Breads, Breadmaker

   Servings:  1

----------------------------FOR 1-1/2 LB. BREAD-------

     1 pk Yeast                               1 tb Sugar

   1/2 c  Unprocessed bran flakes             3 tb Molasses

     3 c  Bread flour                         2 tb Soft butter

   1/4 c  Sunflower seeds                 1 1/4 c  Warm milk

     1 ts Salt                          

  Add all ingredients in the order listed, select white bread and push start.

  NOTE: Perfect for serving with soup or salad for a light lunch.

  From Loafing It by DAK

      Title: Sweet Raisin Nut Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               4 tb Melted butter; cooled

     3 tb Sugar                             1/4 c  Honey

     3 c  Bread flour                     1 1/2 ts Salt

   3/4 c  Warm milk                         1/3 c  Raisins

   1/4 c  Warm water                        1/3 c  Golden raisins

     2    Eggs; room temperature            3/4 c  Nuts *

  * Pistachios or peanuts

  Simply dump in all ingredients in the order listed, select white bread and

  push start.

  From Loafing It by DAK

      Title: Third Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF---------

      1 pk Yeast                           1 1/2 ts Salt

    3/4 c  Rye flour                         1/2 c  Honey

      3 c  Bread flour                     1 1/2 c  Very warm water

    3/4 c  Yellow cornmeal                

  Put ingredients into pan in the order listed, select white bread and push

  start.

  NOTE: Using  two flours and a meal, this is called third bread and was

  found in many old cookbooks. It is a light, honey colored bread. It will

  sink a bit in the middle, but has a chewy crust and a sweet, very

  satisfying flavor.

  From Loafing It by DAK

      Title: Wheat-wheat-wheat Bread

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               3 tb Honey

   1/8 ts Ginger                              1 cn Evaporated milk (12 oz.)

 2 1/2 c  Bread flour                         2 tb Salad oil

 1 1/4 c  Whole wheat flour                 1/2 c  Cracked wheat

   1/2 c  Wheat germ                        1/2 c  Boiling water

     1 ts Salt                          

  Put dry ingredients in first. Cover the 1/2 cup cracked wheat with boiling

  water, stir, and let cool. Then add cooled cracked wheat, select white

  bread and push start.

  NOTE: Cracked wheat is available in health food stores.

  From Loafing it by DAK

      Title: Whole-wheat Bread (dak)

 Categories: Breads, Breadmaker

   Servings:  1

-----------------------------FOR 1-1/2 LB. LOAF--------

     1 pk Yeast                               1 ts Salt

 2 1/2 c  Whole wheat flour                   2 tb Soft butter

     1 c  Bread flour                         3 tb Nonfat dry milk

     1 tb Sugar                           1 1/2 c  Warm water

  Add all ingredients in the order listed, select white bread and push start.

  NOTE: A nutritious real whole wheat bread good for sandwichwes and "great"

  for toast.

  From Loafing It by DAK

      Title: Honey Bacon Bread

 Categories: Breadmaker, Breads

   Servings: 16

           -GPHK52A                            3 tb Soft butter

      2 ts Yeast                           1 1/4 ts Salt

      5 ts Gluten                            1/2 c  Soft bacon bits*

  3 1/2 c  Wheat flour                     1 1/4 c  Very warm water + more if ne

    1/2 c  Honey                          

  * (don't use the crunchy kind) it looks too dry add a little more) This is

  the receipt that was on the BB from CELESTE BEATIE (TDFX72B). I don't

  deserve any credit for this wonderful bread. Celeste used the DAK Auto

  Bakery and I use the DAK Turbo on the turbo cycle. Turned out great. It is

  heavy (2 1/2 lbs.) I also used the crunchy bacon bits but I soaked them in

  warm water for about 30 minutes. Only had to add 2 Tbsp of water to the

  1-1/4 cup. All that like this should thank CELESTE. FROM: C HAROLD QUINN

  (FPHK52A) Reformatted by Elaine Radis

      Title: French Onion-Cheese Bread

 Categories: Breadmaker, Breads

   Servings:  1

    123    -                                   1 ts Salt

           -BARB DAY                           1 tb Dried minced onion

      1 pk Yeast                             1/2 c  Kraft French Onion

    1/4 ts Ginger                                   Spreadery Cheese

    1/4 ts Sugar                                    Snack +1 Tablespoon

      3 c  Better for Bread flour              1    Egg;(or 1/4 c Egg Beaters)

    1/2 c  Wheat flour                         1 tb Vegetable oil

      2 tb Gluten                         10 1/2 oz Cond.French Onion soup; heat

  Add all ingredients into the pan in the order listed. MB Select white bread

  and push "Start." Wonderful for sandwiches or any-meal accompaniments, this

  bread can also provide a spectacular presentation from first- course French

  onion soup for a haute cuisine dinner. Spread 1 full-round slice per person

  with butter (or Kaplan's Better Than Butter) and dust with grated Parmesan

  cheese. Cut circles out of the centers with a coffee can, place outer rings

  and circles on a cookie sheet and slide under an oven broiler to brown. To

  serve: put one cutout in the bottom of each soup bowl, ladle in hot soup,

  then place the crusty outer rings atop the bowls. Shared by Barb Day DAK'S

  GAZZETTE...#2

      Title: Chicken & Stuffing Bread

 Categories: Breadmaker, Breads

   Servings:  1

           -gwhp32a                                 16 1/4 oz. package

      1 pk Yeast                                    Stove Top instant

    1/4 ts Ginger                                   Stuffing mix)

    1/4 ts Sugar                               1 tb Onion;dried/minced

  2 1/4 c  Better for Bread flour              1 ts Salt

    1/2 c  Wheat flour                       1/2 ts Poultry seasoning

      2 tb Gluten                            1/3 c  Celery;1/4" pieces/fresh

  1 1/4 c  Chicken Flavor M/w                1/4 c  Mushrooms;can/slices/drain

           Stuffing Mix (or 1/2                1    Egg

  Add all ingredients into the pan in the order listed. MB Select white bread

  and push "Start." DAK'S GAZZETTE...#2

      Title: Buttered Popcorn Bread

 Categories: Breads, Breadmaker

   Servings:  1

           -gwhp32a                            5 c  Popcorn;popped/buttered/

           Dak Gazette II                           Salted and crushed

      1 pk Yeast                                    Crushed by hand or

    1/4 ts Ginger                                   In a food processor

    1/4 ts Sugar                                    Until reduced to

  2 1/2 c  Better for Bread flour                   2 1/2 cups

      2 ts Gluten                              1 tb Popcorn oil;or veg. oil

      1 tb Butter Buds                     1 1/2 c  Very warm water

           Salt                           

  Add all the ingredients into the pan in the order listed; set darkness

  control at 11 o'clock Select white bread and push "Start" Try toasted

  slices spread with Kaplan's Better Than Butter while watching movies on

  your own TV screen. Shared by Barb Day

      Title: Portly Cheese Bread

 Categories: Breads, Breadmaker

   Servings:  1

           -GWHP32A                          1/8 ts Baking soda

           Dak Gazette  II                     1 c  Port-wine cheese food;

      1 pk Yeast                                    (Kraft Spreadery) or

  3 1/4 c  Better for Bread flour                   Cold-pack port-wine

      2 tb Gluten                                   Cheese spread

      2 tb Parmesan cheese                     1    Egg

      1 tb Sugar                               3 tb Port wine

      1 ts Salt                                1 c  Very warm water

  Add all the ingredients in the order listed; select white bread and push

  "Start." A wine-and-cheese-tasting party all by itself, this bread is also

  a wondrous snack when spread with additional port-wine cheese. Shared by

  Barb Day

      Title: Pretzels And Beer Bread

 Categories: Breads, Breadmaker

   Servings:  1

           -GWHP32A                            1 ts Salt

           Dak Gazette II                    1/8 ts Baking soda

      1    Ingredient                      1 1/3 c  Pretzel sticks;thin/broken

      1 pk Yeast                                    In half

    1/4 ts Ginger                              1    Egg white

    1/4 ts Sugar                               1 tb Vegetable oil

      3 c  Better for Bread flour             12 oz Light beer plus ->

      2 tb Gluten                            1/4 c  Water; heated

  Add all ingredients into the pan in the order listed. Select white bread

  and push "Start" Containing no cholesterol and negligible sugar; this

  exciting bread is perfect for party snacks or sandwiches. *Shared by Barb

  Day

      Title: Raspberry Marshmallow Bread

 Categories: Breads, Breadmaker

   Servings:  1

           -GWHP32A                            2 tb Canola oil

           Dak Gazette II                    2/3 c  Water; + ->

      1 pk Yeast                             1/2 c  Raspberry liquid; heated

  2 3/4 c  Better for Bread flour             10 oz Red raspberries;frozen in

      2 tb Gluten                                   Heavy syrup.

      1 ts Salt                                     Defrost; drain and

    1/8 ts Baking soda                              Reserve liquid and

    1/2 c  Miniature marshmallows                   Berries.

    1/4 c  Egg Beaters                    

  Place the first 9 ingredients into the pan in the order listed; set

  darkness control at 11 o'clock. Select white bread and push "Start." Add

  the reserved, well-drained raspberries (2/3cup) when the breadmaker

  "beeps," 88 minutes into the cycle. (33 minutes with Dak Turbo II) Shared

  by Barb Day Delightful with fruit salad, or for a cholesterol-free

  fiber-flled breakfast treat, spread toasted slices with Kaplan's Better

  than Butter.

      Title: Grandma Ida's Challah

 Categories: Breads, Jewish

   Servings:  2

      6 c  FLOUR (approx)                    1/2 c  SUGAR

      1 pk YEAST, DRY                          1 ts SALT; HEAPING

      1    EGG; WELL-BEATEN                1 1/3 c  WATER; LUKEWARM

    1/2 c  OIL                                      RAISINS, OPTIONAL

  Mix dry ingredients (yeast, flour, sugar, and salt) in large bowl,

     using 4 cups of the flour. Make a well in the center. Into the well, put

  the eggs, oil, and water.  Stir to dampen flour. Add enough flour so that

  dough becomes smooth and cleans sides of bowl if you are using a dough

  Hook.

     Else knead on floured board. Place dough in oiled and let rise until

  double in bulk. Divide dough in half and each half into 3 or 4 pieces. For

  each loaf, roll out the pieces into ropes and braid from the middle

      to the ends. Place loaves on a greased cookie sheet or in greased loaf

  pans. Brush the top of each loaf with egg glaze if desired. Allow to rise

  again until double. Bake 30 - 45 min @ 350. ~ FOR BUNS: USE 2/3+ CUPS SUGAR

  AND 2 EGGS. ~ ** TO DECREASE RISING TIME: ** PLACE DOUGH IN BOWL - DO NOT

  GREASE! ** PLACE 1 CUP OF WATER IN CORNER OF MICROWAVE OVEN. ** COVER DOUGH

  LOOSELY WITH SARAN OR DAMP LINT-FREE TOWEL. ** NUKE FOR 3 MINUTES @ 20%

  POWER. (MAX OF 112 DEGREES!!!) ** LET REST FOR 3 MINUTES. ** NUKE FOR

  ANOTHER 3 MINUTES @ 20% POWER. ** LET REST FOR 6 MINUTES. ** AFTER PUNCHING

  DOWN AND BRAIDING, CAN LET RISE NORMALLY IN PANS OR

     REPEAT NUKING PROCESS IF USING MICROWAVE SAFE PANS. ~ TO MAKE ROUND

  LOAVES:

    PAT DOUGH INTO A 9 X 13 RECTANGLE.

    PAT RAISINS INTO THE DOUGH, THEN ROLL UP TIGHT FROM THE LONG SIDE TO 32".

    MAKE A PINWHEEL OF IT, TUCKING THE OUTSIDE END UNDER THE LAST TURN.

      Title: Caraway Puffins

 Categories: Muffins, Breads

   Servings:  1

---------------------------LISA CRAWLEY  TSPN00B------------------------–

      3 tb Butter                              1 ts Grated Lemon Peel

    1/2 c  Creamed Cottage Cheese            3/4 ts Caraway Seed

    1/3 c  Sugar                           1 1/2 c  Biscuit Mix

      1    Egg                               1/2 c  Milk

  Cream butter, cottage cheese and sugar.  Add grated Lemon peel, caraway

  seed and egg.  Beat with mixer til smooth. Stir in biscuit mix and milk

  alternately.  Do not beat. Spoon batter into greased muffin pans, filling

  2/3 full. Bake at 400 for 20 min. or til lightly browned.

      Title: Honey Wheat Bread - in a Bag

 Categories: Breads

   Servings: 40

--------------------------------INGREDIENTS-----------

     4 c  All purpose flour                 1/4 c  Honey

 3 1/4 c  Whole wheat flour                 1/4 c  Non-fat dry milk powder

     2 pk Active dry yeast                    2 tb Vegetable oil

 2 1/2 c  Warm water                          1 tb Salt

  DIRECTIONS: 1. Combine 1 C all purpose flour, 2 pkg yeast, 1 C warm water

  and 1 T honey in a 2 gal heavy duty freeze plastic bag (Ziploc Jumbo) 2.

  Squeeze upper part of bag to force out air. Close top of bag tightly

  between thumb and index finger. Rest bag on table, mix by working bag with

  fingers about 20 seconds or until all ingredients are completely blended.

  Let bag rest about 15 minutes. 3. Add remaining ingredients, except flour.

  4. Mix by working bag with fingers.  Add Whole wheat flour; mix thoroughly.

  Then gradually add remaining all purpose flour until a stiff dough is

  formed, about 2-1/2 C or until dough pulls away from bag. 5. Turn dough out

  onto floured surface.  Divide dough in half. Knead each half 5 minutes or

  until dough is smooth and elastic. Add more flour, if necessary. Cover with

  plastic bag.  Let rest 10 minutes. 6. Flatten dough into a 12 x 7 inch

  rectangle. At narrow end fold corners to center to form a point. Beginning

  with point roll dough tightly towards you. Pinch the edges to seal. Press

  dough at each end to seal and fold ends under. 7. Place seam down in a

  greased 8-1/2 x 4-1/2 x 2-1/4 loaf pan. Repeat with second loaf. 8. Cover

  loosely with plastic bag and let rise in warm place 45-60 minute or until

  doubled.  Uncover.  Bake on lower rack in 400 F oven 30-35 minutes or until

  deep golden brown.  Remove from pan immediately. Cool on rack. Makes 2

  (1-3/4 lb) loaves.

                 ------- VARIATIONS: MOUNTAIN TOP BREAD:

  Brush tops with melted butter or margarine.  Sprinkle with all purpose

  flour.  Repeat with second loaf.  Let rise 45-60 minutes. Before baking,

  carefully make a shallow cut with sharp knife down center of each loaf.

  Bake as directed. COUNTRY CRUST BREAD: After greasing loaf pans, coat

  bottoms and sides of pans with whole wheat germ, wheat bran or whole wheat

  flour.  Shape loaves; place seam side down in prepared pans. Brush tops of

  loaves with vegetable oil. Sprinkle tops of loaves with 1/4 C wheat germ or

  whole wheat flour. Let rise and bake as directed. ICED HONEY RAISIN BREAD:

  For two loaves, in small bowl, mix together 1 C raisins, 1/2 C packed brown

  sugar and 2 tsp cinnamon. Flatten each dough piece into 12 x 7 inch

  rectangle and brush each piece with softened butter or margarine. Sprinkle

  raisin mixture on dough.  Press raisins in lightly. Shape into loaves, let

  rise and bake as directed. When cool, frost loaves with Easy Icing. Beat

  until smooth 1 C powdered sugar and about 1 T hot water. PARTY BUNDT BREAD:

  Shape loaves as directed except do not seal ends. Pinch loaves together to

  form a ring.  Place ring seam side up in greased 12 C bundt pan. Let rise

  until dough reaches top of bundt pan, about 45-60 min. Bake in 375 F oven

  40-45 min.  Invert immediately and cool on rack. When cool, drizzle with

  Honey-Nut Glaze. Stirring constantly, bring to boil 1/4 C coarsely chopped

  nuts, 1/4 C packed brown sugar, 1/4 C honey and 2 T butter or margarine.

  SOFT AND SALTY PRETZELS. Divide dough into 24 equal pieces. Roll each piece

  into 18 inch rope. Twist ropes into pretzel shape and place on greased

  baking sheets.  Brush pretzels with vegetable oil and sprinkle with coarse

  salt.  Cover; let rise until doubled, about 1/2 hour. Bake in 425 oven 15

  to 20min or until golden brown.  Cool on rack and store in container with

  loose fitting cover.

                               -------- SUBSTITUTIONS: Molasses, brown sugar

  or granulated sugar may be used in place of honey. 1 C lukewarm milk and

  1-1/2 C warm water may be used in place of nonfat dry milk and water.

  Softened butter or margarine may be used in place of vegetable oil. All

  purpose flour may be used in place of whole wheat flour. Two 9x5x3 inch

  loaf pans may be used.

  From Wheat Flour Institute, Washington, D.C. 20006 - 1979 From Files of

  A.Broaddus

      Title: Cheese Cornbread

 Categories: Breads

   Servings: 18

      3 c  Stone ground yellow                 5    Eggs

           -cornmeal                         3/4 c  Safflower or corn oil

      3 c  Unbleached flour                3 1/2 c  Buttermilk

  2 1/2 tb Baking powder                       2 c  Cheddar cheese

      2 tb Sugar                                    -sharp, shredded

  1 1/2 ts Salt                           

   In a mixing bowl, combine cornmeal, flour, baking powder, sugar and

   salt; mix well. Separately beat eggs with oil and buttermilk. Add

   with cheese to cornmeal mixture, stirring enough only to mix all

   ingredients well. Spoon into two 8 x 12" greased baking pan. Bake

   in a preheated 425 degree oven for 20 to 25 minutes or until

   cornbread is brown around the edge and firm to the touch. Cut into

   squares and serve hot.

      Title: Patio Skillet Bread

 Categories: Breads

   Servings: 10

  1 1/2 c  Flour                               3    Eggs, slighty beaten

  1 1/2 c  Cornmeal                            2 c  Milk

      2 tb Sugar                             1/3 c  Shortening, melted

      4 ts Baking powder                   1 1/2 c  Celery, chopped

  2 1/2 ts Salt                              1/4 c  Pimiento, chopped

      2 ts Poultry seasoning                 1/4 c  Onion, minced

  Mix flour, cornmeal, sugar, baking powder, salt and poultry seasoning. Beat

  eggs and mix with milk and shortening. Add to first mixture. Stir until

  just mixed. Stir in celery, pimiento and onion.

  Pour mixture into greased 10 inch skillet or baking pan. Bake at 400F,

  35-45 minutes or until well browned and done. Serve hot with butter.

  This bread goes well with meat and potatoes cooked outdoors on grill.

  From Gary (MusiCook)

      Title: Walnut Apricot Bread  Tspn00b

 Categories: Breads

   Servings: 12

      3 ts Baking powder                     2/3 c  Walnut meats

    3/4 ts Salt                                1 c  Milk

      3 c  Flour                               1    Egg; well-beaten

    1/2 c  Brown sugar; firm packed            4 tb Butter

      1 c  Dried apricots; cut-up         

  Sift the baking powder, salt, and flour together; sift once more. Add the

  sugar and mix again; then add the apricots and the nuts. Combine the milk,

  egg, and butter, and beat lightly; add this to the flour mixture and blend

  well.  Bake in a buttered loaf pan in a 350 oven for one hour. FROM: KATE

  SMITH'S "COMPANY'S COMING" COOKBOOK -- Lisa Crawley TSPN00B

      Title: Buttermilk Oat Bread

 Categories: Breads, Bm, Oatmeal

   Servings: 14

           One pound loaf                           One/1/2 pound Loaf

      1 c  Buttermilk                      1 1/3 c  Buttermilk

      4 tb Butter                              5 tb Butter

      3 tb Molasses                            4 tb Molasses

  1 1/2 ts Salt                                2 ts Salt

      1 c  Oatmeal                         1 1/3 c  Oatmeal

      2 c  Bread flour                     2 2/3 c  Bread flour

  1 1/2 ts Yeast                           2 1/2 ts Yeast

  Bake according to manufacturer's instructions.

  Source: The Bread Machine Cookbook - Melissa Clark

  This recipe orginally posted by Apple had the following notes: Appled used

  buttermilk powder and it turned out fine. She also used a Welbilt 100

  (R2D2) and used the Sweet Bread cycle on the lightest setting.

  reformatted for MM by p. reynolds

      Title: Sour Rye Bread

 Categories: Breads

   Servings:  1

      9 ts Yeast (2 pkg.)                      4 ts Caraway Seed (optional)

  1 1/2 c  Water, warm                         1 ts Salt

      2 c  Rye flour,                          1    Egg

           - medium or stone ground            3 ts Vegetable oil

      1 c  Beer, warm                          1    Egg white;

      6 c  Flour, all-purpose (approx)              - beaten with 2 Tsp water

    1/4 c  Sugar                          

  In large mixer bowl, dissolve half of yeast in warm water. Add rye flour;

  stir until well mixed.  Cover bowl tightly w/plastic wrap. Let stand (room

  temp) for 3 days. Then add remaining yeast & the beer; mix well. Stir in 3

  cups of the all purpose flour, sugar, half Caraway seed, salt and

      the egg, lightly beaten. Beat at moderate speed until smooth, about 2

  min. Add oil; beat at high speed for 2 min. Add enough flour to make soft

  dough. Turn dough out onto a floured board. Knead in remaining flour &

  knead about 5 min. Place in greased bowl, and let rise until doubled. Punch

  down and form into 2 braided loaves. Brush with egg white/water, sprinkle

  with Caraway seeds, and let rise

       again.    Bake at 350, about 40 min.

  You can vary this by using 3 different seeds on the outside of each braid

  "rope".  Try poppy seed, sesame seed, and caraway, for a change.

    From: Joan D. Tharp, J.THARP on Genie    - MM by Frances Nossen

      Title: CORN DODGERS

 Categories: Breads

   Servings:  6

           -PNewton vkbb14a                    2    Large eggs;beaten OR

      2 c  Cornmeal                                 -egg substitutes

      1 ts Baking soda                         1 c  Nonfat plain yogurt

    1/4 c  Sugar                               1 tb Olive oil

  Preheat oven 400F. Sift together cornmeal and baking soda into large bowl;

  add sugar.

  Make a well in center and pour in eggs, yogurt and oil. Stir together well

  and bake for 15 min.

  From: What's for Dinner?

      Title: CHEESE STRAWS

 Categories: Breads, Cheese

   Servings:  1

           -PNewton vkbb14a                    4 tb Ice water

  1 1/2 c  Unbleached flour                    1 c  Grated cheddar cheese;lofat

      6 tb All veg shortening             

  Preheat oven 450F. Place flour in large bowl. Cut in shortening until mix

  is granular. Stirring with fork, work in just enough ice water to form

  stiff dough.

  Roll out dough as thinly as possible on floured surface. Spread one-half

  dough with cheese. Top with other half of dough and roll out. Cut layered

  dough into 3x1/2" strips and place on baking sheet sprayed with Pam. Bake

  until golden.

  Variation: Twist cheese straw dough From: What's for Dinner

      Title: Foccaccia***

 Categories: Italian, Breads

   Servings:  1

           - G. Granaroli XBRG76A                   Olive oil

           - MM:MK VMXV03A                          Seasonings

      1 lb Pizza dough                    

  Let the dough rise for about 4 hours until double in size. Punch down and

  roll out to fit a shallow paking pan or pizza pan. The dough should be

  about 1 inch thick. Spread olive oil thinly on top. Salt and top with a

  season of you choice. I love Rosemary. You can also add sun-dried tomatoes,

  garlic, onions, or any other herbs. Bake at 375 for 25-30 min or until

  golden. Cut into squares and serve.

      Title: Buns Make Shells

 Categories: Breads

   Servings:  1

           -Waldine Van Geffen VGHC42A              Melted butter

           Stale hamburger or hot dog               Cinnamon sugar

           -buns                                    Parmesan cheese; grated

           Small dinner or finger rolls   

  Use buns for small pie shells. For cocktail parties, use smaller rolls.

  Split in half and hollow into shells by removing part of the soft inside

  crumbs with the point of a sharp knife. Brush with butter. Sprinkle with a

  little plain or cinnamon sugar for sweet fillings; leave plain or dust with

  Parmesan cheese for salty fillings. Arrange on a baking sheet and bake at

  350~ until golden and crisp, about 20 to 25 minutes. To serve hot; reheat

  in the oven, empty and fill with a hot filling just before serving. Source:

  Times-Picayune (wrv)

      Title: Breakfast Bread Pudding with Sausage

 Categories: Brunch, Meats, Cheese/eggs, Breads

   Servings:  8

           -Waldine Van Geffen VGHC42A     1 1/2 c  Swiss cheese; shred, divide

      3 c  French bread; cubed                 9 lg Eggs

    1/2 lb Bulk pork sausage; crumble          3 c  Milk

      1 c  Onions; chopped                     1 ts Dry mustard

      2 ts Fresh thymne; chopped or            1 ts Salt

    1/2 ts Dried                             1/4 ts Freshly ground pepper

     10 oz Pk frozen chopped spinach;          1    Plum tomato; diced

           -thaw squeeze dry              

  Preheat oven to 325~. Arrange bread in 15-1/2x10-1/2" jely-rolly pan. Bake

  20 minutes or until crisp. Cool. Meanwhile, brown sausage in large skillet

  over medium-high heat; drain on paper towels. Add onions and thyme to

  skillet; cook until onion is translucent, about 2 minutes. Remove from

  heat. Stir in sausage and spinach to combine; cool completely. Arrange

  bread in shallow 3-quart baking dish. Sprinkle 1 cup cheese over top, then

  layer with sausage mixture and remaining cheese. Beat eggs, milk, mustard,

  in bowl until well blended. Carefully pour into prepared dish; sprinkle top

  with tomato. (Can be made ahead. Cover and refrigerate up to 24 hours.)

  Bake 1 hour or until center is just set. Let stand 10 minutes before

  serving. (wrv) until center is just set.

      Title: Breakfast Casserole

 Categories: Brunch, Eggs, Vegetables, Breads, Meats

   Servings: 10

           -Waldine Van Geffen VGHC42A              Salt and pepper to taste

      8 oz Loaf Italian bread                  1 lg Red pepper; 1/4" slices

      3 tb Butter or margarine; melted         1 sm Onion; 1/4" slices

      2 lb Hot or sweet Italian sausage        1 sm Zucchini; 1/4" slices

           -links                            1/2 ts Dried thyme

     12 lg Eggs                           

  Preheat oven to 325~. Slice bread into 1/4"-thick diagonal slices. Line

  bottom of 13x9" baking dish or shallow casserole with bread, overlapping

  slices if necessary. Brush with butter or margarine. Remove sausage from

  casings. Cook sausage until well-browned, stirring frequently. Wtih slotted

  spoon, place cooked sausage on top of bread in baking dish. Discard all but

  1 T sausage drippings. In bowl, mix eggs with salt, pepper and 1/3 c water.

  Pour egg mixture over sausage and bread. Cover baking dish with foil and

  bake 25 minutes or until eggs are set but still moist. In same skillet,

  cook veggies with thyme, salt and pepper until tender-crisp and golden

  brown. To serve, arrange veggies on top of casserole. (wrv)

      Title: DECADENT FRENCH TOAST

 Categories: Brunch, Breads, Make ahead, Cheese/eggs, Nuts

   Servings:  4

           Jean Gaschen                        1 ts Vanilla

      5 tb Butter                                   French bread

      1 c  Brown sugar                              Whipped cream

      2 tb Dark Karo)                               Pecans; chopped

    1/2 c  Milk                                     Strawberries

      5    Egg                            

  Cook corn syrup, butter, and brown sugar until bubbly. Pour into a 13x9

  baking dish and generously sprinkle chopped pecans over the syrup mixture.

  Arrange 2" slices of french bread over the mixture. Beat together eggs,

  milk, and vanilla. Pour over the bread and refrigerate overnight. Bake at

  350 for 45 min.and invert! Serve with cream and strawberries. A nonstick

  pan makes life easier. Watch closely, you don't want it to get too brown.

  Can be made the night before. Format for MM by Judy Garnett

      Title: STRAWBERRY PECAN BREAD

 Categories: Breads, Quickbreads, Fruits

   Servings:  4

  1 1/2 c  All-purpose flour                 2/3 c  Oil

      1 c  Sugar                               2    Eggs; beaten

      1 ts Cinnamon                            1 c  Frozen strawberries

    1/2 ts Baking soda                       1/2 c  (+ 2 T) pecans; chopped

  Preheat oven to 350F. Generously grease bottom only of a 9x5-inch loaf pan.

  Combine flour, sugar, cinnamon,and baking soda in a large bowl; mix well.

  In separate bowl, blend oil and eggs. Slice thawed strawberries and add to

  oil and egg mixture. Add this mixture to the bowl of dry ingredients. Stir

  in 1/2 cup of the pecans, blending until dry ingredients are just

  moistened. Pour bread mixture into loaf pan. Garnish top with 2 tablespoons

  chopped pecans. Bake 60-70 minutes, until toothpick comes out clean. Cool

  15 minutes; remove from pan. Cool completely before slicing. Adapted from

  Gretchen Schuler's winning recipe created for Johnson & Wales University's

  National Annual High School Recipe Contest Author unknown Posted on Prodigy

  2/91  Formatted by Judy Garnett for MM

      Title: FLAVORED BUTTERS

 Categories: Cheese/eggs, Condiments, Breads, Fruits, Brunch

   Servings:  1

           -EILEEN SPARKES   (TCVB74B) 

------------------------------CINNAMON BUTTER----------

      2    Sticks butter                       1 ts Cinnamon

    1/2 c  Brown sugar                              -Blend together well.

-------------------------------ORANGE BUTTER----------

     2    Sticks butter                     1/8 ts Mace

     1 ts Orange rind                              -Blend together well.

-----------------------------STRAWBERRY BUTTER--------

     1    Stick butter                             -ripe; hulled fresh

     4    Strawberries                             Powdered sugar; to taste

-----------------------------HONEY-PECAN BUTTER--------

          -Spread                                  -beat in

   1/3 c  Pecans; in a shallow pan.         1/4 c  Honey; until well combined.

          -Toast in a 350 oven                     -Then mix in chopped pecans.

          -for about 8 minutes; cool.              -made ahead; cover an

          -Chop toasted pecans finely.             -refrigerate.  Let stand at

          -In a medium bowl; beat                  -room temperature to soften

   1/2 c  Butter; until fluffy;                    -before serving.

  We had a brunch potluck at work and I made 4 or 5 different breads with the

  assorted butters - they make yummy toast!

   Formatted by Elaine Radis

      Title: BANANA SPLIT BREAD

 Categories: Breadmaker, Breads, Nuts

   Servings:  1

           -BARB DAY GWHP32A                   1 ts Vanilla

           -Dak Gazette II                     4 oz Banana-1 med; sliced

      1 pk Yeast                                    -Directly into the

      3 c  Better for Bread flour                   -Inner pan

      2 tb Gluten                             10    Frozen Strawberries; thawed

      2 tb Sugar                                    -With their liquid

      1 ts -Salt                             1/3 c  Crushed pineapple; drained

    1/8 ts Baking soda                              -Reserve juice.

    1/3 c  Instant nonfat dry milk           1/3 c  Pineapple juice; from

    1/3 c  Walnuts; broken                          -The pineapple-heated

      1    Egg                               1/2 c  Chocolate chips

      2 tb Vegetable oil                       4 c  Maraschino cherries; drained

   Place all ingredients (EXCEPT CHOCOLATE CHIPS AND CHERRIES) into the inner

  pan in the order listed; select white bread and push "Start." Add the chips

  and cherries when the Auto Bakery "beeps," 88 minutes into the cycle. (33

  min. with DAK Turbo II) Delightful whether eaten fresh, chilled or toasted,

  this soda fountain special is even more spectacular when spread with cream

  cheese blended with minced maraschinos and their liquid.

      Title: SAVORY CORN BREAD PUDDING

 Categories: Breads, Side dish, Gourmet

   Servings: 10

           -Elayne Caldwell (KVNH17B)               -melted and cooled

      1 c  All-purpose flour                   4 lg Eggs

  1 1/2 c  Yellow cornmeal                     4 c  Milk

      1 tb Baking powder                     1/2 ts Cayenne; or to taste

      1 ts -Salt                              14 oz Can of tomatoes; drained

      1 c  Milk                                     -well and chopped

      1 lg Egg                                 6    Scallions; chopped fine

      3 tb Unsalted butter;              

     Make the corn bread:  In a bowl, stir together the flour, cornmeal,

  baking powder and salt.  In a small bowl, whisk together the milk, egg and

  butter and stir the mixture into the cornmeal mixture, stirring until the

  batter is just combined.  Pour the batter into a greased 8-inch square

  baking pan and bake the corn bread in the middle of a preheated 425 degree

  F. oven for 20 to 25 minutes, or until a tester comes out clean. Let the

  corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it

  cool completely. Crumble the corn bread coarse into 2 shallow baking pans

  and toast it in the middle of a preheated 325 degree F. oven, stirring

  occasionally, for 30 to 35 minutes, or until it is dried and deep golden.

  The crumbled corn bread may be made 3 days in advance and kept in an

  airtight container.

     In a large bowl, whisk together the eggs, milk, cayenne and salt to

  taste, add the crumbled corn bread, tomatoes and scallions and combine the

  mixture well. Divide the corn bread mixture between 2 greased 9-inch round

  cake pans, let it stand for 15 minutes and bake the pudding in the middle

  of a preheated 375 degree F. oven for 40 to 45 minutes, or until it is

  golden. Cut the pudding into wedges.

     From:  Gourmet - January 1992

      Title: Dried Tomato Crostini

 Categories: Sun-dried, Breads, Ethnic, Appertizers

   Servings: 24

           -Waldine Van Geffen VGHC42A     1 1/2 ts Parsley; snipped

     12    Sun-dried tomato halves;            1 cl Garlic; minced

           -dry pack                         1/2 ts Capers; drain, chop

    1/4 c  Boiling water                            Cracked black pepper

      2 tb Balsamic or red wine vinegar        8 oz Loaf baguette-style French

      1 md Tomato; peel, seed, chop                 -bread

    1/4 c  Red onion; finely chop                   Parmesan or Mozzarella;shred

      4    Pitted ripe olives; minced               Fresh thyme sprigs; optional

      1 tb Olive oil                      

  Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes

  to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin

  strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley,

  garlic and capers. Season with pepper. Bias-slice bread into 24 pieces,

  about 1/2" thick. Place bread slices on a baking sheet. Bake in a 350~ oven

  for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5

  minutes more or till light brown. Spoon tomato mixture onto toasted bread

  and serve immediately. Or, if desired, sprinkle added Paremsan cheese or

  mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or

  till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve

  immediately. (wrv)

      Title: French Bread/Goat Cheese/Sun-Dried Tomato Spre

 Categories: Sun-dried, Breads, Spreads, Cheese

   Servings:  8

           -Waldine Van Geffen VGHC42A         4 ts Fresh thyme; minced or

     11 oz Pk Montrachet; or other soft        1 ts Dried thyme; crumbled

           -fresh goat cheese                1/4 c  Sour cream

    2/3 c  Walnuts; chopped                         Fresh thyme; minced

    1/2 c  Oil-pk sun-dried toms; drain             Walnuts; chopped

           -chop                               2    French bread baguettes;slice

  Mix cheese, walnuts, tomatoes and thyme. Thin to spreadable consistency

  with sour cream. Season with generous amount of pepper. Mound cheese in

  crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to

  room temperature before serving.)  Sprinkle cheese with thyme and walnuts.

  Serve with bread. (wrv)

      Title: Banana Muffins

 Categories: Ww, Breads

   Servings:  2

           -Kathleen Kincaid  NRRN96A          6 tb Flour

      1    Banana; medium                      1 ts Baking powder

      1 ts Cinnamon                          1/2 c  Carrots; grated

    1/2 ts Baking soda                       2/3 c  Powdered milk

      2    Eggs                               10 pk Sweet and Low

      1 ts Vanilla                        

  Mix all ingredients.  Spray muffin tin with Pam. Divide equally. Bake at

  350 F. for 25 minutes.  Makes 12 muffins which is TWO SERVINGS of SIX (yes

  6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1

  Bread, 1 Fruit, 1 Milk, 1 Protein and 1/2 Vegetable. This is a no fat

  recipe.  You may substitute Egg Beaters for the eggs and Equal for the

  Sweet and Low.  Freeze well.

      Title: BANANA RAISIN WALNUT MUFFINS

 Categories: Ww, Breads, Breakfast

   Servings: 12

           -Joyce Burton, PDPP83A              1 c  +2 T. buttermilk

      1 c  +2 T. flour                         1    Egg; lightly beaten

    1/2 c  Nonfat dry milk powder            1/4 c  Less 2 t. vegetable oil

    1/4 c  Brown sugar; firmly packed          2 tb Sweet whipped butter, melted

      2 ts Baking powder                       1    Banana; ripe, mashed

    1/4 ts Nutmeg                            1/2 c  Golden raisins; plumped

    1/2 ts Baking soda                         1 oz Walnuts; chopped

  Preheat oven to 400. Spray 12 muffin cups with nonstick spray. In medium

  mixing bowl cmbine flour, milk powder, sugar, baking powder, baking soda

  and nutmeg; stir to combine and set aside. In small bowl, combine

  buttermilk, egg, oil, and butter and stir until blended; stir in dry

  ingredients. Add banana, raisins, and walnuts and stir to combine (mixture

  will be lumpy). Fill each baking cup with an equal amount of batter and

  bake for 15 minutes (until golden brown and a toothpick inserted in center

  comes out dry). Transfer muffins from pan to wire rack and cool. Makes 12

  servings, 1 muffin each. One muffin equals 1/4 protein, 1/2 bread, 1 fat,

  1/2 fruit, 1/4 milk, 30 optional calories. From WW Meals in a Minute

  Cookbook. Formatted by Joyce Burton..PDPP83A.

      Title: Basic Pizza Dough

 Categories: Main dish, Breads, Ww

   Servings:  8

  4 1/2 c  All purpose flour                 1/2 ts Salt

      1    Envelope dry active yeast       1 1/4 c  Hot water

  In large bowl, combine 2 cups flour, the yeast and salt. With electric

  mixer, slowly beat in water; beat 2 minutes, occasionally scraping bowl

  with rubber spatula. With mixer on medium speed, beat in 1/2 cup flour;

  beat 2 minutes, unti dough is stiff. Stir in 1 1/2 cups flour. Sprinkle

  clean work surface with 1/4 cup flour. Knead dough on floured surface, 6-8

  minutes. Spray large bowl with nonstick spray. Place dough in bowl; cover

  with plastic wrap and kitchen towel. Let rise 1 hour or until doubled in

  volume. Punch down dough; let rest 15 mintues. Divide dough in half.

  Sprinkle clean work surface with 2 T flour. Roll 1/2 of dough into 13"

  round; lift onto a 12" pizza pan. Pinch edges to form a rim. Exchanges: 1

  1/2 B. Per serving: 116 cal, 0 gm fat.

      Title: Cinnamon Rolls

 Categories: Breads, Low-cal, Ww

   Servings: 10

           -WRSD61A                            1 ts Cinnamon

     10 oz Buttermilk Biscuits, Refrig.      1/2 c  Raisins; dark

           ^^(10 biscuits in "tube")           2 tb Raisins; dark

      5 ts Margarine; melted                   5 ts Powdered sugar; sifted

      5 ts Brown sugar; packed, divided        2 ts Water

  Preheat oven to 400 F.  Spray 8x8x2 inch baking pan; set aside. Separate

  biscuits; using fingers, flatten each into 3" circle. Brush each circle

  with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar

  and an equal amount of cinnamon, then top each with 1T raisins. Roll each

  circle jelly-roll fashion and arrange in two rows, seam side down, in

  sprayed pan.  Bake until rolls are puffed and golden brown, 8-12 minutes.

  Transfer pan to wire rack and lets rolls cool in pan. In small bown or cup

  combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1

  t at a time, stirring constantly until mixture is smooth and syrupy. Remove

  rolls to serving platter, brush each with an equal amount of sugar mixture.

  Makes 10 servings of 1 roll each.  Each serving provides: 1 BREAD, 1/2 FAT,

  1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat.

  Source:  WW Favorite Recipes (1986).  Hard to eat just one!!

      Title: Muffins

 Categories: Low-cal, Breads, Ww

   Servings:  1

           -Nancy Erlich (XVPK76B).          1/4 ts Baking powder

    1/2 c  Pineapple; crushed                1/3 c  Dry powdered milk

      1 oz Cornmeal                            1 pk Sweet'n Low

      1    Egg                               1/4 ts Baking soda

  Put everything in blender to mix.  Bake in muffin tins at 400 for 15

  minutes.  All 5-6 muffins are ONE serving and provide: 1 fruit, 1 milk and

  25 optional

   calories.

      Title: Orange-walnut Muffins

 Categories: Ww, Breads

   Servings:  6

      1    Flour; 1 cup + 2 tbls.              1    Salt; pinch

      2 tb Brown Sugar; Lt. (packed)         1/2 c  Orange juice

  1 1/2 ts Baking powder                       2 tb Margarine; melted + cooled

      1 ts Lemon Rind; Grated                  1    Egg; large

    1/2 oz Walnuts; chopped (12 halves)  

  Preheat oven to 375 degrees F. In medium bowl, stir together flour, sugar,

  baking powder, lemon rind, walnuts and salt. In small bowl, mix together

  orange juice, margarine and egg. Add to dry ingredients, mixing with fork

  until just combined; do not overmix. Spray six 2 1/2 inch muffin cups with

  nonstick cooking spray; divide batter evenly among the cups. Bake 20 to 25

  minutes, or until golden brown. Makes six servings. EACH SERVING PROVIDES:

  1 B, 1 F, 60 optional calories. Per serving: 175 calories; 4 g protein, 6 g

  fat, 25 g carbohydrate, 187 mg sodium, 46 mg cholesterol. Source: Living

  Fit Magazine-recipe given to us at Weight Watchers Meeting.

      Title: Pancakes

 Categories: Breakfast, Breads, Low-cal, Ww

   Servings:  1

     3 tb Flour                               1    Vanilla ALBA 77

    1/4 ts Salt                                1    Egg

    1/2 ts Baking powder                     1/2 c  Warm water

  Mix all ingredients. Makes 4-6 pancakes Exchanges: 1 bread, 1 milk & 1

  protein.

      Title: Breadstick Dippers

 Categories: Appetizers, Breads, Ww

   Servings: 12

  2 1/4 c  Flour; divided                      1 c  Skim milk

      1 tb Sugar                             1/4 c  Reduced-calorie margarine;

      2 ts Baking powder                            Melted.

      1 ts Salt                           

  Preheat oven to 425 degrees.  Into medium mixing bowl sift together 2 c

  flour, the sugar, baking powder; and salt; add milk and, using a wooden

  sppon, mix to form dough. Using 2 T of the reamining flour, lightly flour

  work surface; turn dough out onto floured surface and knead, adding

  remain9ing 2 T flour as needed, until dough becomes smooth and elastic,

  about 5 minutes. Using rolling pin, roll dough into 12x8"rectangle, about

  1/2 " thick.  Cut dough in half lengthwise; cut each half crosswise into 18

  equal slices. Dip dough slices into margarine; being sure to use all of the

  margarine; place dough slices on baking sheet, leaving a space of about 1

  inch between each. Bake until golden brown, 10 to 15 minutes. Makes 12

  servings of 3 sticks each. One serving=1 bread; 1/2 fat; 15 cal optional

  exchange.  114 calories; 3 g protein; 2 g fat; 20 g CHO, 65 mg calcium; 306

  mg sodium; 0.4 mg chol.

      Title: Dill Cottage Cheese Batter Bread

 Categories: Breads, Pat

   Servings: 12

      1 pk Dry yeast                           1 ts Salt

    1/2 ts Sugar                               1 c  Small curd cottage cheese

    1/4 c  Very warm water                          -warmed slightly

      1    Egg                               1/4 ts Baking powder

      1 tb Dried instant onions            2 1/2 c  Flour

      1 tb Butter or margarine                      Melted butter

      2 ts Dillweed                      

  Grease a 1-quart baking dish.

   Sprinkle yeast and sugar over very warm water in 1-cup glass measure. Stir

  to dissolve yeast.  Let stand until bubbly, about 10 minutes.

   Beat egg slightly in large bowl.  Add dried instant onions, butter, dill

 weed, salt, cottage cheese and baking powder; beat until well blended. Stir

 in yeast mixture until well blended. Stir in enough of the flour to make a

 soft dough.  Place dough in prepared baking dish. Cover with buttered wax

 paper and a towel. Let rise in warm place away from drafts until doubled in

 bulk, about 1 hour.

  Bake in preheated moderate oven (350) for 60 minutes or until loaf sounds

 hollow when topped with fingers. Turn bread out onto wire rack. Brush with

 melted butter and sprinkle with salt. Serve warm

  Makes 1 loaf (12 slices).

  Per slice, 134 calories, 3 g fat.

  Pat Empson 05/25 09:57 am

        FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:09 AM

 TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:

 R-MM-MIXED BAG

      Title: Overnight Coffee Bread

 Categories: Breads, Brunch, Pat

   Servings: 10

     20    Frozen dinner rolls               1/2 ts Cinnamon

      3 oz Box Jello vanilla pudding           1    Stick melted butter

           --NOT instant                     1/2 c  Pecans

    1/2 c  Brown sugar                    

  Place frozen dinner rolls in a bundt pan.  Stir together remaining

  ingredients and pour on top of rolls. Cover with a towel and leave

  overnight.  The following morning, bake at 350 degrees for 30 minutes.

  Freeze while hot for fast reheating in microwave.

   Pat Empson 05/25 10:01 am

         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:09 AM

  TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:

  R-MM-MIXED BAG

      Title: Benya Banana Fritters

 Categories: Fruits, Breads

   Servings:  1

           - Pam Coombes RNCM95A               3 tb Cinnamon

           - MM:MK VMXV03A                     2 tb Nutmeg

      1    Package of yeast                2 1/2 lb Flour

      1 c  Hot water                       1 1/2 lb Sugar

           Sugar                                    Grated rind, med. sz orange

     10    Very soft bananas                 1/4 ts Salt

  Add yeast to hot water ans sprinkle in a little sugar. Cover and let stand

  to start rising process. Mash bananas throughly in large mixing bowl with

  yeast. Add cinnamon, nutmeg, flour, sugar, grated orange rind and salt. Mix

  throughly and let stand overnoght. Mixture will rise and triple in amount.

  Drop by spoonfuls in deep fat; fry until brown. Serve either hot or cold.

  May be frozen Makes 36 pastries .(The Congressional Cookbook, Mrs Cyril E.

  King (wife of the former governor (Virgin Islands)

      Title: APPLE OATMEAL BREAD

 Categories: Breads, Fruits

   Servings:  1

  1 1/2 c  Sifted flour                        1 c  Quick oatmeal

      1 ts Baking powder                       1 c  Chopped nuts

      1 ts Baking soda                         2    Eggs

      1 ts Salt                              1/4 c  Milk

      1 ts Cinnamon                          1/4 c  Melted margarine,cooled

    1/2 ts Nutmeg                              2    Apples,cored,coasely shred

    2/3 c  Packed brown sugar             

  Preheat oven to 350 F. Lightly grease and flour loaf pan. Sift flour,

  baking powder, baking soda, salt, cinnamon and nutmeg in large bowl. Stir

  in brown sugar, oatmeal, and nuts.. Mix eggs, milk and butter in small

  bowl, add all at once to oatmeal mixture, add apples, stir lightly with

  fork until liquid is absorbed into mix and it is completely moistened.

  Spoon into prepared pan. Bake for 1 hour and 5 minutes. Cool in pan on wire

  rack 10 minutes. Loosen edges with knife, turn out onto rack. Cool

  completely. Wrap, store overnight.

      Title: NUTRITIOUS BREAKFAST BREAD

 Categories: Breads, Fruits

   Servings:  2

      1 c  Flour                             1/4 c  Chopped walnuts

      1 c  Whole wheat flour                 1/2 c  Raisins

    1/2 ts Salt                              1/3 c  Chopped prunes

    1/2 ts Baking soda                         3    Eggs

      2 ts Baking powder                     1/2 c  Oil

    2/3 c  Dry non-fat milk powder           1/2 c  Molasses

    1/3 c  Oatmeal                           3/4 c  Orange juice

    1/2 c  Brown sugar                         1 c  Mashed banana

    1/2 c  Chopped peanuts                

  Preheat oven to 325 F. Combine flour, salt, baking powder, baking soda,

  milk, oats, sugar, nuts, raisins and prunes in large bowl. Blend with fork.

  Beat eggs until foamy. Add oil, molasses, juice and bananas. Add mix to dry

  ingredients. Pour into 2 8x4 greased loaf pans. Bake at 325 F one hou( for

  muffins, grease tins and fill 2/3 full, bake 350 F for 20 minutes)Cool

  slightly before removing from pan.You may substitute raw chopped apples,

  grated carrots, applesauce or grated zucchini for bananas.

      Title: BAKING POWDER BISCUITS

 Categories: Breads, Rolls

   Servings: 12

      2 c  Flour                             1/2 ts Salt

      3 ts Baking powder                     3/4 c  Milk

    1/4 c  Shortening                     

  Sift dry ingredients into bowl, Cut in shortening until like coarse crumbs.

  Make a well, pour in milk all at once. Stir quickly with fork just until

  dough follows fork around bowl, Turn out onto lightly floured work

  surface.(*dough is soft) Knead gently 10 or 12 strokes. Roll or pat down

  1/2 inch thick. Dip cutter in flour. Bake on ungreased sheet at 450 F for

  12-15 minutes.

      Title: CHALLAH BREAD

 Categories: Breads, Ethnic

   Servings:  1

      1 pk Active dry yeast                         Egg

    1/4 c  Warm water(105-115 F)               1 tb Shortening

    1/2 c  Lukewarm water                  2 3/4 c  Flour

      1 tb Sugar                                    Egg yolk

      1 ts Salt                                2 tb Cold water

  Dissolve yeast in 115 F water. Stir in lukewarm water, sugar, salt,egg,

  shortening and 1 1/4 cup flour. Beat until smooth. Mix in remaining flour

  to make dough easy to handle.Turn dough out on floured work surface, knead

  until smooth and elastic(5 min) Round up dough in greased bowl, turn over

  to grease top. Cover, let rise until doubled in bulk, 1 1/2-2 hours. Punch

  dough down, divide into 3 equal parts. Roll each part into strand 14 inches

  long.Place strands close together on lightly greased cookie sheet. Braid

  gently and loosely. Don't stretch. Fasten ends, tuck under securely., Brush

  braid with shortening. Let rise until doubled in bulk, 40-50 minutes. Beat

  egg yolk and cold water until blended, brush over braid. Bake at 375 F for

  25-30 minutes, or until golden.

      Title: WHITE BREAD

 Categories: Breads

   Servings:  1

    1/2 c  Lukewarm water(110 F)               1 ts Salt

      1 pk Active dry yeast                    3 c  Flour

    1/2 c  Hot milk                                 Egg yolk

      2 tb Butter                              1 tb Milk

      1 ts Sugar                          

  Sprinkle yeast over lukewarm water. Leave 5 minutes. Heat milk, stir in

  butter, sugar and salt. Cool to room temperature. Combine all ingredients.

  Knead dough until it becomes smooth and elastic, and put into lightly oiled

  bowl. Cover and rise 1 1/2 hours, Knead again 5 minutes and shape into

  loaf. Put dough in buttered and floured pan. Rise 1 hour. Preheat oven to

  350 F Brush dough with egg yolk and milk mixture. Bake loaf one hour.

  Remove from pan.

      Title: PUMPERNICKLE BREAD

 Categories: Breads

   Servings:  2

      2 pk Active dry yeast                    2 c  Whole rye flour(100%)

  1 1/4 c  Warm water                      2 1/4 c  White flour

      2 ts Salt                                2 ts Cornmeal

    1/3 c  Molasses                                 Egg white

      1 tb Caraway seeds                     3/4 ts Caraway seed

      1 tb Shortening                     

  Dissolve yeast in water. Add salt, molasses,caraway seed and shortening.

  Stir Place rye flour and 2 c white flour in small bowl, blend using large

  spoon. Gradually add flour to liquid mixture. Use hands to blend in flour

  at end. Add remaining 1/4 white flour, if necessary to make dough easy to

  handle. Knead 5-8 minutes on floured work surface until elastic and not

  sticky. Place in greased bowl, cover and let rise 1-1 1/2 hours. Punch

  down, divide in two and place on floured surface. Shape each piece into

  long narrow loaf, about 14 inches long and 1 1/2 inch diameter. Lightly

  grease inside of French Bread pan. Sprinkle cornmeal in each section. Shake

  pan to distribute. Place loaves in pan. Make sure loaves do no come any

  closer than 1 1/2 inch to ends of pan. With sharp knife, make 3-4 diagonal

  1/4" deep slashes on the top of each loaf. Brush with egg white, and

  sprinkle with let over caraway seed. DO NOT COVER! Let rise 30 minutes to

  double. Bake in preheated 350 F oven for 30-35 minutes. Remove from pan AT

  ONCE

      Title: CINNAMON SWIRL BREAD

 Categories: Breads

   Servings:  2

      1 pk Active dry yeast                  1/4 c  Shortening

    1/2 c  Warm water                      6 1/4 c  Sifted flour

      2 c  Scalded milk,cooled               1/2 c  Sugar

    1/3 c  Sugar                               1 tb Cinnamon

      2 ts Salt                            1 1/2 ts Water

  Soften yeast in water. Combine milk, sugar, salt and shortening. Cool to

  lukewarm. Stir in 2 cups flour. Beat well. Add yeast, mix. Add enough flour

  to make moderately stiff dough. Turn out onto floured work surface, knead

  8-10 minutesuntil smooth and satiny. Shape into ball, place in greased

  bowl, turn once to grease top. Cover, let rise until doubled in bulk, 1 1/4

  hours. Punch down. Cut dough into 2 portions, roll dough to two 15x7 inch

  rectangles. Combine 1/2 sugar, cinnamon, spread half over each bread. Roll

  into loaves. Place in greased and floured 9x5x3 inch loaf pans. Cover and

  let rise until doubled in bulk (60 minutes) Bake in preheated 375 F oven

  for 30 minutes

      Title: REFRIGERATOR ROLLS

 Categories: Breads, Rolls

   Servings: 12

      1 pk Active dry yeast                  1/4 c  Shortening

    1/4 c  Warm water                          1 ts Salt

      1 c  Scalded milk                    3 1/2 c  Sifted flour

    1/4 c  Sugar                                    Egg

  Soften yeast in water. Combine milk,sugar,shortening and salt cool to

  lukewarm. Add 1 1/2 cups flour, beat well. Beat in yeast and egg. Gradually

  add remaining flour, beating well. Place in greased bowl, turning once to

  grease surface. Cover, chill at least 2 hours, or up to 4-5 days. About 2

  hours before serving, shape dough as desired on floured work surface.

  Cover, let rise until doubled in bulk.(1 1/4 hours) Bake on greased baking

  sheet or muffin pans in 400 F oven for 12-15 minutes

      Title: TOMATO BREAD

 Categories: Breads, Vegetables

   Servings:  2

      2 c  Tomato juice                        1 ts Salt

    1/2 c  Tomato sauce                      3/4 ts Oregano

      2 tb Olive oil                         1/2 ts Dry basil

  6 1/2 c  Flour                             1/4 ts Rosemary

      2 pk Active dry yeast                  1/4 ts Pepper

      3 tb Brown sugar                         2    Cloves crushed garlic

  Lightly grease large bowl and two loaf pans with olive oil. In small

  saucepan, heat juice, sauce and 2 tbsp olive oil to 120 F. Combine 3 cups

  flour with yeast and remaining ingedients. Pour in tomatoe mix and beat 3

  minutes. Gradually add remaining flour, mixing by hand, if necessary, until

  it holds together enough to turn out on floured surface. The dough is quite

  sticky, and yuou may need to add a little more flour, but not too much, or

  you will have a dry bread. Knead about 5 minutes, until dough smooths out,

  place in greased bowl, cover and let rise 1 hour. Punch dough down, let

  rest 15 minutes, then shape into 2 loaves, and place in pans. Cover pans

  and let rise 45 minutes.Preheat oven to 375 F Bake loaves 10 minutes,

  reduce heat to 350 F and bake 30-40 minutes longerBread is done when loaf

  sounds hollow when thumped with knuckle. Tip loaves out immediately onto

  wire rack to cool

      Title: TRADITIONAL SWEET ROLL DOUGH

 Categories: Breads, Rolls

   Servings:  1

      2 pk Active dry yeast                    1 ts Salt

    1/2 c  Warm water                          2    Eggs

    1/2 c  Scalded milk, cooled to luke      1/2 c  Butter or margarine, softene

    1/2 c  Sugar                               5 c  Flour

  Dissolve yeast in water. Stir in milk, sugar,salt eggs,margarine and 2 1/2

  cups flour. Beat until smooth. Mix enough flour to make dough easy to

  handle. Knead 5 minutes. Place in greased bowl, turn greased side up( Dough

  can be refrigerated 3-4 days) Cover, let rsie until doubled in bulk 2

  hours. Punch down and shape into whatever

      Title: SWEDISH RYE BREAD

 Categories: Breads

   Servings:  2

      1 pk Active dry yeast                1 1/2 c  Hot water

    1/4 c  Warm water                      2 1/2 c  Rye flour,stirred

    1/4 c  Brown sugar                         3 tb Caraway seed

    1/4 c  Light molasses                      4 c  Sifted flour

      1 tb Salt                                2 tb Grated orange peel(opt.)

      2 tb Shortening                     

  Soften yeast in warm water. In large bowl, combine sugar, molasses,salt and

  shrotening. Add hot water and stir until sugar dissolves. cool to lukewarm.

  Stir in rye flour, beat well. Add softened yeast, and caraway or orange

  peel, mix well. Stir in enough flour to make a moderately stiff dough.Knead

  on well floured work surface until samooth and satiny (10 minutes) Place

  dough in greased bowl, turn once to grease top. Cover, let rise until

  doubled in bulk (2 hours) Punch down. Turn out onto a lightly floured work

  surface, divide into 2 portions. Shape each into a smooth ball. Cover, let

  rest 10 minutes. Pat dough in 2 round loaves, place on greased baking

  sheet. Cover, let rise until doubled in bulk (2 hours) Bake at 375 F for

  25-30 minutes. Place foil loosely over tops last 10 minutes. For soft

  crust, brush with melted butter. Cool on wire racks.

      Title: KING ARTHUR'S EASY BEST LOAF

 Categories: Breads

   Servings:  2

      1 tb Sugar                               2 c  Warm water

      1 tb Salt                                6 c  Flour

      1 pk Active dry yeast               

  Mix yeast,sugar,salt and water together. let stand until salt sugar and

  yeast are dissolved. Gradually add flour to liquid and mix thouroughly,

  until dough pulls form bowl sides. Turn ontofloured work surfaceand knead 5

  minutes, Let dough rest while you grease bowl. Knead dough again 2-3

  minutes, Place dough in bowl, turn once to grease top. Cover with damp

  towel and keep warm until doubled in bulk(1-2 hours) Punch down dough and

  knead briefly to get out any air pockets. Cut in half, shape into 2 Italian

  or french style loafs. Put on cookie sheet sprinkled with cornmeal. Rest 5

  minutes. Lightly slash tops 3 times diagonally and brush with cold water.

  Place on rack in cold oven with roasting pan full of boiling water

  below.Bake 400 F for 30-45 minutes until crust is golden brown and sounds

  hollow to the touch,

      Title: FRENCH BREAD

 Categories: Breads

   Servings:  2

      1 pk Active dry yeast                    1 tb Butter

  1 1/2 c  Water                               5 c  Flour

      1 tb Sugar                               2 tb Cornmeal

  1 1/2 ts Salt                           

  Dissolve yeast in warm water(110 F) Add sugar and salt, butter (melted) and

  2 cups flour, Beat with spoon until mixed. Gradually add remaining flour,

  until dough is easy to handle. Knead on lightly floured work surface 5

  minutes, until elastic, not sticky. Cover, let rise until doubled in bulk.

  Punch down on floured work surface, divide in half. Shape into loaves.

  Lightly grease French bread oan, put cornmela in and shake to coat all

  surfaces. Put each loaf into each section. Make sure loaves don't come any

  closer than 1 inch of end of pan. With sharp knife, make 3 or 4 diagonal

  slashes on top of loaves. DO NOT COVER.Let rise in warm place until doubled

  in bulk. Bake in preheated oven (375 F) 25-30 minutes. Remove from pan AT

  ONCE!

      Title: PEPPERONI BREAD,PAT MCCLAY'S

 Categories: Breads, Cheese/eggs

   Servings:  1

      1 pk Frozen Bread dough (1 loaf)       1/4 lb Provolone cheese

    1/2 lb Slicing pepperoni              

  Split defrosted loaf in half and roll out to about 8x13 inches. Layer

  Pepperoni, then provolone on each sheet. Roll up lenghtwise, tucking in

  ends. Bake 400 F 20-25 minutes .

      Title: BREAD STICKS

 Categories: Breads

   Servings: 24

      1 pk Active dry yeast                    1 c  Lukewarm water

    1/4 c  Warm water                      3 1/2 c  Sifted flour

  1 1/2 ts Salt                                     Egg white

  Soften yeast in water. Combine salt and lukewarm water, beat in 1 cup

  flour. Blend in softened yeast, stir in 2 1/4 to 2 1/2 cups flour, enough

  to make a moderatelyu stiff dough. Turn out onto floured work surface,

  Knead 10-15 minutes, until elastic, Knead in remaining flour. Place dough

  in lightly greased bowl, turn once to grease top. Let rise until doubled in

  bulk (60 minutes)Punch down. Let rise until doubled in bulk again.(45

  Minutes) Divide into 2 portions. Divide each half dough into 12 equal

  parts. Roll each piece about 12 inches long and 1/2 inch in diameter. Place

  1 inch apart on greased baking sheet and brush with a mix of water,

  slightly beaten egg white. Let rise uncovered until doubled in bulk(60

  minutes) Brush again with egg mix. Sprinkle with salt. Place large shallow

  pan on lower rack oof preheated 400 F Oven, fill with boiling water. Bake

  dough at 400 F for 15 minutes. Brush again with egg mix, and bake an

  additional 10-15 minutes.

      Title: BANANA BREAD

 Categories: Breads, Fruits

   Servings:  1

      2 tb Shortening                        1/2 ts Baking soda

    3/4 c  Sugar                               3 c  Flour

      1 ts Salt                                3 ts Baking poder

      1    Egg                                 2    Mashed bananas

    1/2 c  Milk                           

  Mix shrotening, sugar and egg together. Stir in milk. Add dry ingredients

  and beat until smooth. Fold in bananas, then spoon into a greased loaf pan.

  Bake for 1 hour, at 350 F, or until brown and firm.

      Title: BASIC BEER BREAD

 Categories: Breads, Quickbreads

   Servings:  1

      3 c  Flour                               1 cn Beer

  3 3/4 ts Baking powder                       1 tb Honeu

  2 1/4 ts Salt                           

  Grease loaf pan. Combine flour, baking powder, salt, beer, and honey in

  large bowl, stir together until well mixed. Bake in preheated 350 F oven

  for 45 minutes. Turn on rack and cool.

      Title: SWEDISH TEA RING

 Categories: Breads

   Servings:  2

      2    CAKES OF YEAST                      1 c  Milk,scalded, then cooled

    1/4 c  Lukewarm water                      1 ts Lemon rind,grated

    1/4 c  Shortening                          5 c  Flour

    1/2 c  Sugar                                    Melted butter

      1 ts Salt                                     Brown Sugar

      2    Beaten eggs                              Cinnamon

  Soften yeast cakes in water. Add shortening, sugar and salt to scalded

  milk, cool to lukewarm. Add yeast, eggs, rind and enough flour to make a

  stiff batter. Beat well. Add flour to make a soft dough. Turn out on

  floured work surface, and knead until satiny. Grease bowl, Put dough in

  bowl, turn to grease top, Cover and rise until doubled in bulk. Punch down.

  Shape into 2 retangles about 1/4 inch thick. Brush with melted butter.

  Sprinkle with brown sugar and cinnamon. Roll like jelly roll, and shape

  into rings. Place on greased baking sheet, cut with scizzors at one inch

  intervals, ALMOST through rings. Turn slices slightly. Cover and let rise

  until doubled. Bake in 375 F oven for 25-30 minutes. Cover with Coffee Cake

  Icing.

      Title: WHOLE WHEAT MOLASSES BREAD

 Categories: Breads

   Servings:  2

  2 3/4 c  Whole wheat flour                 1/4 c  Brown sugar

      1 c  Flour                               2 tb Shortening

      2 pk Active dry yeast                    1 tb Salt

  1 3/4 c  Water                               1 c  White flour

    1/2 c  Dark molasses                  

  In large bowl, combine whole wheat,white flour and yeast. In saucepan,heat

  water, molasses, brown sugar, shrotening and salt until warm (115 F),

  stirring constantly. Add to dry mix in bowl. Beat al low speed 1/2 minutes,

  scraping sides. Beat 3 minutes high speed. By hand, stir in 1/2-1 cup white

  flour to make stiff dough. Turn out on light floured work surface, knead

  until smooth. Shape into ball. Place in greased bowl, turn, cover, let rise

  until doubled in bulk(1 1/2 hours).Punch down, divide in half. Cover, let

  rest 10 minutes. Shape into 2 slightly flatten 6 inch balls. Put on greased

  baking sheet. Cover, let rise until doubled in bulk(45 minutes) Bake at 375

  F for 30-35 minutes. For chewy crust, brush each loaf with warm water

  several times during the last 10-15 minutes of baking. Cool.

      Title: BABKAS #1

 Categories: Breads, Ethnic

   Servings:  2

    3/4 c  Butter,soft                         1 tb Lemon rind

    1/2 c  Sugar                               1 c  Milk,room temperature

     10    Egg yolks                       5 1/2 c  Flour

      2 pk Active dry yeast                    1 c  Golden raisins

    1/4 c  Warm water                               Confectioner's sugar

      1 ts Salt                           

  In large bowl, cream butter and sugar until light and fluffy. Beat in yolk,

  one at a time, until pale and fluffy. In small bowl, soften yeast in

  water,beat in egg mix salt,peel, milk and yeast. Slowly beat in 5 1/2 cups

  of flour until a soft dough forms. Turn out on lightly floured work

  surface, knead 8-10 minutes, until smooth and elastic. Knead in raisins.

  Place in greased bowl. Grease top. Let rise 1 hour, or until doubled in

  bulk. Punch down, divide in half. Place in 2 greased and floured 8 inch

  fluted pans, let rise until double in bulk(covered) Bake in 350 F oven

  25-30 minutes, or until well browned. Invert on rack. Sprinkle with

  confectioner's sugar. Tastes better eaten within a couple of days. Two

  Babkas, 10 servings each.

      Title: HONEY OATMEAL BREAD

 Categories: Breads

   Servings:  2

  1 1/2 c  Water                               2 pk Active dry yeast

    1/3 c  Butter                              2    Eggs

    1/2 c  Honey                               1 tb Water

  6 1/2 c  Flour                                    Egg white

      1 c  Oats,quick cooking                       Oatmeal

      2 ts Salt                           

  Combine water, honey and butter in small saucepan. Heat over low heat until

  liquids are very warm(120F)Place 5 cups flour, oats, salt and yeast in

  Bowl. Attach bowl and dough hook. Turn to speed two and mix 30 seconds.

  Gradually add warm liquids to flour mixture, about 1 minute. Add eggs and

  mix an additional minute.Continue on speed two, add remaining flour, 1/2

  cup at a time, until dough clings to hook and cleans sides of bowl. Knead

  on speed two for 3-5 minutes longer. Place in greased bowl, turning once to

  grease top. Cover, let rise in warm place , frr from draft, until doubled

  in bulk, about 1 hour.Punch down dough and divide in half. Shape each half

  into a loaf and place in greased loaf pans. Cover, let rise in warm

  place,free from drafts, until doubled in bulk, about one hour. Combine egg

  white and water. Brush tops of loaves with mixture. sprinkle with oatmeal,

  bake at 375 F for 40 minutes. remove from pans immediately, and cool on

  wire racks. Yields:two loaves.

      Title: CRUSTY PIZZA DOUGH

 Categories: Breads, Main dish

   Servings:  1

      1 pk Active dry yeast                    2 ts Olive oil

      1 c  Warm water                      3 1/2 c  Flour

    1/2 ts Salt                                     Cornmeal

  Dissolve yeast in warm water in warmed bowl. Add salt, olive oil and 2 1/2

  cups flour. Attach bowl and dough hook, Turn to speed 2 and mix 2 minutes.

  Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough

  clings to hook and cleans side of bowl. Knead on speed two for 5

  minutes.Place in greased bowl, turning to grease top. Cover, let rise in

  warm place, free from draft, until doubled in bulk, about 1 hour. Punch

  dough down. Brush a 14 inch pizza pan with oil, sprinkle with cornmeal.

  Press dough across bottom of pan, forming a collar around edge to hold

  filling. Top with desired fillings. Bake at 450 F for 15 to 20 minutes.

  Yield:one 14 inch pizza.

      Title: FOCACCIA

 Categories: Breads, Ethnic

   Servings: 35

-----------------------------------DOUGH--------------

     1 pk Active dry yeast                1 1/2 ts Salt

      2 c  Warm water                          3 tb Olive oil

  5 1/2 c  Flour                        

----------------------------------TOPPINGS-------------

          Olive oil                                Fresh sage,rosemary+thyme

           Kosher or sea salt             

  Sprinkle yeast over 1 cup warm water in large mixer bowl. Stir briefly, the

  let stand 5 minutes to dissolve. Attach paddle or dough hook to mixer. At

  low speed,stir in 2 cups flour and salt, beat until smooth.(1 minute) (Or

  combine ingredients in large bowl and beat vigorously with wooden spoon 2

  minutes)Add remaining 1 cup warm water and oil and blend. Add enough flour,

  1/2 cup at a time, to make a soft dough that begins to pull away from sides

  of bowl On lightly floured work surface, knead dough until smooth and

  elastic, 8-10 minutes. Place in large,lightly greased bowl, turning once to

  grease top. Cover with kitchen towel and let rise in a warm, draft-free

  place, until doubled in bulk,1-1 1/4 hours. Remove dough from bowl, and

  gently knead one minute. Lightly oil a 15x10 1/2 inch jelly-roll pan. Shape

  dough into 12x8 inch rectangle with rolling pin. Carefully transfer to

  prepared pan, stretching to gently to edges of pan with fingers. Press top

  of dough with fingertips, leaving 1/2 inch deep indentations. Cover and let

  rise 30 minutes. Preheat oven to 425 F. Adjust 1 oven rack to lowest

  position. Place shallow baking pan on top rack of oven. If using a baking

  stone, place in cold oven and preheat 30 minutes before baking. Press dough

  again with fingers, and brush with 1 tablespoon olive oil. Sprinkle with 1

  teaspoon kosher salt and 2 tablespoons chopped assorted fresh herbs or 1

  teaspoon dried herbs. Just before baking, carefully place 1 cup ice cubes

  in baking pan on top oven rack and immediately place dough on baking stone,

  or lowest oven rack. Bake 20-30 minutes, until top is golden and bottom

  sounds hollow when removed from pan and tapped on bottom. Remove Focaccia

  from pan and transfer to wire rack. While still warm, brush top with

  another 2 tablespoons olive oil. Cool. Cut into 5x1 1/2 inch pieces. Makes

  35

      Title: FOUGASSE

 Categories: Breads, Ethnic

   Servings: 24

-------------------------------FOCACCIA DOUGH----------

     1 tb Cornmeal                                 Whole sage leaves

     1 tb Olive oil                           1 ts Kosher salt

  Prepare dough as directed for Focaccia. Lightly oil 2 cookie sheets and

  sprinkle each with 1 tablespoon yellow cornmeal. Divide dough in half,

  shape each piece into a ball. Stretch each with rolling pin itno 8x4 inch

  oval. Transfer dough to prepared pans. With small sharp knife, cut 2 1/2

  inch slit in center of each oval. Cut 8 more slits in circle around center.

  With fingertips,carefully stretch dough into 12x9 inch oval. Cover and let

  rise 30 minutes. Preheat oven to 425 F, and prepare oven as directed with

  Focaccia.Brush each Fougasse with 1 tablespoon olive oil and decorate each

  with whole sage leaves. Sprinkle each with 1 teaspoon kosher salt. Bake one

  pan at a time, 18-20 minutes, until golden. Cool on wire racks. Makes two

  breads,12 slices each.

      Title: CINNAMON NUGGETS

 Categories: Breads

   Servings: 80

      1 pk Refrigerated soft breadstick             Cinnamon Sugar

           (11 ounces)                    

  Preheat oven to 375 F. Unroll dough, cut strips crosswise into 10 pieces.

  Roll dough in cinnamon sugar. Place on lightly greased baking sheet. Bake

  at 375 F for 5 minutes. remove from baking sheet immediately. Makes 80

  Nuggets To make cinnamon sugar, combine 1 teaspoon ground cinnamon with 3

  tablespoons sugar Parmesan Nuggets: Omit cinnamon sugar, roll dough in

  Parmesan cheese. From the Baltimore Gas and Electric Company Marketing and

  Energy Service.

      Title: RHUBARB BREAD

 Categories: Breads, Fruits

   Servings:  1

      1 c  Brown sugar                         1 ts Vanilla

    1/2 c  Sugar                           2 1/2 c  Flour

    2/3 c  Oil                                 1 ts Baking soda

      2    Eggs                              1/2 ts Nutmeg

      1 c  Sour milk                       2 1/2 c  Rhubarb,diced

      1 ts Salt                           

  Mix well and pour into 2 greased 9x5 inch loaf pans. Before baking, top

  each loaf with 1 tsp melted margarine and sprinklw with 1 tablespoon sugar

  over each loaf. Bake at 350 F for about 1 hour

      Title: SAUDI ARABIAN PITA BREAD

 Categories: Breads

   Servings: 12

      1 pk Active dry yeast                1 1/2 ts Salt

  3 3/4 c  Flour                           1 1/4 c  Warm water

    1/4 c  Shortening                     

  In large mixer bowl soften yeast in warm water. Add 2 cups flour,

  shortening and salt. Beat at low speed of electric mixer for 1/2 minute,

  scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining

  flour as you can mix in with a spoon. Turn onto lightly floured work

  surface. Knead in enough remaining flour to make a moderately soft dough

  that is smoooth and elastic.(5 minutes) Cover, let rest in a warm place

  about 15 minutes. Divide into 12 equal partions. Roll each between floured

  hands into a very smooth ball. Cover with a damp cloth, let rest 10

  minutes. Using fingers, gently flatten balls. Cover, let rest 10

  minutes.(keep dough pieces covered until ready to use.) On well floured

  surface lightly roll one piece of dough at a time into a circle 7 inches in

  diameter, turning dough over once. Do not stretch,puncture or crease

  dough(Work with enough flour so dough does not stick) Place on baking

  sheet. Bake rounds, 2 at a time, in a 450 F oven about 3 minutes or until

  dough is puffed and softly set. Turn over with a spatula, bake about 2 more

  mintes, or until dough is light brown. Repeat with remaining dough, baking

  one batch before rolling the next batch. To serve, slice bread crosswise,

  fill pocket with desired filling Makes 12 rounds. From Avon's International

  cookbook.

      Title: PARKER HOUSE ROLLS

 Categories: Breads

   Servings:  6

      1 pt Milk                            2 1/2 pt Flour

      4 tb Shortening                          1 ts Salt

      2 tb Sugar                               1    Yeast cake

  Scald milk, cool.  Dissolve yeast cake in lukewarm milk, add sugar, 1 1/2

  pts. flour, and shortening.

   Rise in warm place untill light.  Add salt and rest of flour. Knead well.

  Place in greased bowl, rise untill double in bulk. Roll 1/2 inch thick.

  Brush with melted butter, fold over. Let rise untill double in bulk. Bake

  at 400F for 20 minutes.

      Title: ONION PARMESAN BREAD

 Categories: Breads, Vegetables, Cheese/eggs

   Servings:  2

      1 pk Active dry yeast                    4 c  Flour

    1/4 c  Warm water                          2 tb Butter

  1 1/2 ts Salt                              3/4 c  Chopped onion

      2 tb Soft margarine                      2 tb Parmesan cheese

      1    Egg, slightly beaten                1 ts Poppy seed (opt.)

      1 c  Scalded milk                      1/2 ts Garlic salt

  Dissolve yeast in waterIn large bowl, combine yeast, sugar, salt butter,

  egg, milk and 2 cups flour. Beat with spoon until mixed. Gradually add

  flour until dough can be handled. Knead 5 minutes or until elastic. Grease

  bowl, cover douch with plastic, let rise 1 1/4 hour in warm place.

  Meanwhile,prepare filling. Melt butter in small saucepan. Add onions, and

  saute until just tender (5 minutes) Combine cheese, poppy seed,and garlic

  salt,set both mixtures aside. When dough has risen, punch down, and place

  on floured work surface. Divide in 2. Roll each piece into a square

  12"x12". Spoon half of fillings on each piece of dough. Spread, roll up

  like jelly roll,seal. Place loaves ,seam side down, on French bread pan.

  Cover and rise 45 minutes, or until doubled in bulk. Uncover, bake in

  preheated 350 F oven for 25-30 minutes, until golden. Remove from pan at

  once

  ~----  YUM!

         FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 04/27 8:08 PM

  TO:      ALL FROM: MARGE NEMETH (GNFK05B) SUBJECT: R-MM BREAD MEGA

      Title: BOSTON BROWN BREAD (A MUST WITH BAKED BEANS)

 Categories: Breads

   Servings: 10

    1/2 c  Flour                               3 c  Whole wheat flour

    3/4 c  Sugar                             3/4 c  Dark molasses

  1 1/2 ts Salt                                1    Egg

  1 1/2 ts Baking soda                         2 c  Milk

    1/2 c  Corn Meal                         1/2 c  Melted shortening

  Sift flour, baking soda, sugar, and salt together.

   Mix in corn meal and whole wheat flour.  Add remaining ingredients, mixing

  only untill all flour is moistened. Pour into 2 greased 9x5x3 inch loaf

  pans.

   Bake at 300F for 1 hour and 15 minutes.  Remove from pans and cool.

      Title: KILLER BREAD

 Categories: Breads, Ethnic, Cheese/eggs, Sourdough

   Servings:  4

      1 c  Mayonnaise                          1 lb Round sourdough bread

      1 c  Parmesan cheese, grated                  Butter

  1 1/2 ts Garlic, minced                      2 tb Fresh basil or 2t dried

  Preheat broiler. Halve bread horizontally. Mix mayo, parmesan and garlic in

  large bowl. Arrange bread cut side up on large baking sheet. Butter bread.

  Broil until crisp and brown. Spread parmesan mixture over cut sides of

  bread. Broil until to is puffed and golden brown. Sprinkle with chopped

  basil. Cut bread into wedges and serve. Source: Bon Appetit

      Title: LIGHT AND FLUFFY WAFFLES

 Categories: Breads

   Servings:  5

      2    EGGS                              3/4 c  CHOPPED PECANS (OPTIONAL)

  2 1/4 c  MILK                            1 1/2 ts CINNAMON (OPTIONAL)

    3/4 c  OIL OR MELTED SHORTENING            2 c  PEL'D & DICED APPLES (OPT'L)

  2 1/2 c  FLOUR                                    CRUMBLED BACON (OPTIONAL)

      4 ts BAKING POWDER                       3 tb COCOA    AND

    3/4 ts SALT                                2 tb CHOC CHIPS (OPTIONAL)

  In large bowl beat eggs until light. Stir in milk and vegetable oil or

  melted shortening. Sift together flour, baking powder and salt and add to

  milk mixture. Stir until smooth. Stir in either pecans, cinnamon, apples,

  bacon or cocoa and chocolate chips, if desired. Pour batter onto center of

  hot waffle iron, cover and bake until steaming stops. From *Prodigy's Food

  and Wine Bulletin Board.

      Title: BUCHTA (POPPYSEED BREAD)

 Categories: Breads

   Servings:  7

      1    Cake compressed yeast OR            6    Egg yolks

      1 pk Active dry yeast + 1 tsp          1/2 pt Heavy cream (1 cup)

      1 c  Lukewarm milk                       6 c  Flour

    1/2 lb Butter(1 cup)                       1 ts Salt

    1/2 c  Sugar                        

----------------------------------FILLING-------------

          Melted butter                     1/2 c  Sugar

 1 1/2 c  Poppyseeds(ground,please)                Vanilla

  Soften yeast in lukewarm milk. Cream butter, add sugar gradually, beating

  until light and fluffy. Add egg yolks, and beat. Add uyeast-milk mixture

  and heavy cream;blend. Sift together flour and salt and add to egg yolk

  mixture. Knead until the dough no longer sticks to your hands.(this can be

  done in a mixer with a dough hook too.)Put the dough in a greased bowl,

  cover and let rise until doubled in bulk. Divide dough into 7 balls. On a

  floured surface, roll each ball into a rectangle 1/4" thick. Spread with

  your favorite filling and roll up as you would a jelly roll. Place the

  rolls on a greased cookie sheet(1 roll per pan), cover and let rise until

  doubled. Bake at 325 F for 30 minutes. Filling: After you roll out the

  dough, brush with melted butter then mix poppyseeds and sugar together and

  spread over the dough. Drizzle with melted butter to which some vanilla has

  been added and then roll up. From *Prodigy's Food and Wine Bulletin Board,

  from Linda Karner.-tnxc18b

      Title: PENNSYLVANIA DUTCH PRETZELS

 Categories: Breads

   Servings: 12

      4 c  Unsifted flour                      1 qt Water

      1 ts Sugar                               3 tb Baking soda

      1 pk Active dry yeast                         Coarse salt

  1 1/2 c  Very warm water (120F-130F)    

  In large bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and 1/2 tsp

  salt. With mixer at low, add 1 1/2 cups very warm water.Beat 3 minutes at

  medium. Gradually add the rest of the flour. Turn out onto floured board

  and knead 5 minutes.,Place in a greased bowl, turn greased side up. CVover,

  let rise 45 minutes to an hour. Punch down, turn out onto board. Roll

  pieces of dough out into pencil shapeds and knot, forming preztel shape.

  Cover, and let rise on floured obard for 30 minutes. Boil 1 quart water and

  the baking soda in a skillet. Put each preztel in the water and simmer 20

  seconds. Place on well greased cookie sheet, salt and bake at 400 F for 15

  minutes. from *Prodigy's Food and wine Bulletin Board, from Cindy

  Brescia,-TBPM77B.

      Title: OLD MILWAUKEE RYE

 Categories: Breads

   Servings:  2

-----------------------------------SPONGE--------------

     1 pk Active dry yeast                    2 c  Rye flour

 1 1/2 c  Warm water                          2 tb Caraway seed

-----------------------------------BREAD--------------

     1 pk Active dry yeast                    1 tb Salt

     1 c  Warm water                          1 c  Rye flour

   1/4 c  Molasses                            6 c  Bread flour

     1    Egg                                 3 tb Butter

  SPONGE PREPARATION: Dissolve 1 pk yeast in the warm water. Stir in rye

  flour and caraway seed. Cover bowl snugly with plastic wrap and let stand

  for 1-3 days. BAKE DAY PREPARATION: Sprinkle the remaining package of yeast

  and remaining 1 cup water on the sponge mixture, blend well. Add molasses,

  caraway seeds,egg,salt and rye flour and 2 cups of the bread flour. Beat

  until smooth. add butter. Stir in remaining flour and mix well either with

  your hands or in a mixer with dough hooks. Knead for 5-10 minutes. Put in a

  greased bowl and let rise until doubled in bulk ( about 1 hour) Punch down

  and let rest 10 minutes. Shape into loaves or put into loaf pans, cover and

  let rise until doubled. Carefully make slashes on the top of each loaf with

  a sharp knife or a razor blade, and brush with a beaten egg mixed with a

  tablespoon of milk. Bake at 375 F for about 40 minutes. this will make 2

  large loaves or 3 smaller ones. from *Prodigy's Food and wine Bulletin

  Board, from Linda Karner,-TNXC18B

      Title: QUICK RYE-BATTER BUNS

 Categories: Breads

   Servings: 24

      3 c  Flour                               1    Eggs

      2 pk Quick-rising yeast                  1 tb Caraway seed

      2 c  Milk                                2 c  Rye flour

    1/2 c  Dark brown sugar                         Milk

      3 tb Cooking oil                              Caraway seed (optional)

  1 1/2 ts Salt                           

  1. In a large mixer bowl, combine the flour and yeast.

  2. In a saucepan, heat the 2 c milk, brown sugar, oil and salt until warm

  (120-130 degrees), stirring constantly. Add to the flour mixture. Add the

  eggs and the caraway seed. 3. Beat the batter with electric mixer on low

  speed for 30 seconds, scraping sides of bowl. Beat the batter on high speed

  for 3 minutes. Return to low speed and beat in rye flour. 4. Fill the

  greased muffin pans half full. cover and let the dough rise until double,

  about 25 minutes. 5. Bake in 400 degree oven for 10 minutes. Brush the buns

  with milk. Sprinkle the tops with caraway seed, if desired. Bake for 5 to

  10 minutes more or until done. Remove the buns from the pans; cool. Makes

  about 24. Judy Lausch.-DGSV43A,from *Prodigy's Food and Wine Bulletin

  Board.

      Title: ANGEL ROLLS

 Categories: Breads, Rolls

   Servings: 18

      2 pk Yeast;dry active                    4 c  Flour

    1/2 c  Oil                                 1 ts Salt

      2 tb Sugar                             1/2 ts Soda

  1 1/2 c  Buttermilk                     

  Sift dry ingredients together into a mixing bowl. Add the softened yeast.

  milk and oil. Beat well. let rise punch down shape into rolls let rise till

  doubled and bake 350 for 15 to 20 minutes from Diane Lewis-VGWN37A, from

  *Prodigy's Food and Wine Bulletin Board

      Title: KAVRINGS

 Categories: Breads, Ethnic

   Servings: 24

           -Diana Lewis-VGWN37A                4 ts Baking soda

      1 c  Butter                          5 3/4 c  Flour

    1/2 c  Sugar                              10    Cardamon;seeds crushed

      1 c  Milk:whole                        1/2 ts Salt

      1    Egg                            

  Method; Cream butter and sugar; add slightly beaten egg, then the milk and

  lastly the dry ingreidents, which have been sifted together. stir as little

  as possible. turn the dough out onto a floured board, shape into small buns

  and bake 10 minutes in hot oven (425) when done cut each roll in half and

  return to oven. bake in a slow oven(200) till light browned. these rusks

  are delicious served with hot fruit soup. This is a recipe from grandma

  cookbook published in

    1920

      Title: SWEDISH SCONES

 Categories: Breads, Ethnic

   Servings: 12

           -Diana Lewis-VGWN37A                4 c  Flour

      1 pk Yeast                               5 tb Butter

      1 c  Milk                                1 ts Salt

      3    Eggs                              1/2 c  Sugar

  METHOD:Dissolve yeast in 1 tbl warm milk with 1 t of sugar. Scald milk, add

  butter, sugar and salt. When luke warm add to yeast. Add beaten eggs, then

  add 2 cups flour and beat thoroughly. add rest of flour gradually. Cover

  and place in ice box over night. Four hours before baking remove from

  fridge. Divide dough into 4 parts roll each 1/4 inch thick. Brush with

  melted butter. cut into segments like a pie, roll each strip up begining at

  wide end and roll to point. Place on greased baking sheet, cover and let

  rise 4 hours. Bake in moderate oven(350)for 20 minutes or till golden

  brown. this is from Grandma's cookbook published in 1920

      Title: CUBAN BREAD

 Categories: Breads, Ethnic

   Servings:  1

--------------------------------ELAINE TAIT------------------------------------–

-----------------------PHILLY.INQUIRER----------

      5 c  To 6 cups bread flour aprox.    2 1/2 c  Hot water,120 to 130 degs.

      2 pk Dry yeast                                Corn meal

      1 tb Salt                                     Water

      2 tb Sugar                          

  Sprinkle the cornmeal on a non stick baking sheet. Place 4 cups of flour in

  large mixing bowl,add yeast,salt,and sugar.Stir until all are well

  blended.Pour in the hot water and beat 100 strong strokes or three minutes

  with mixer dough hook. Gradually work enough of the remaining flour,using

  fingers if necessary,1/2 cup at a time,that the dough takes shape an no

  longer sticky. Sprinkle work surface with some of the remaining flour.Place

  dough on work surface,working in flour as you knead. Keep a dusting of

  flour between dough and working surface.Knead for 8 minutes by hand or with

  dough hook of mixer until it feels alive under your hands. Place dough in a

  greased bowl.Cover with plastic wrap and put in a warm place,80 to 100

  degs,until double in bulk,about 15 minutes. Punch down dough,turn it out on

  work surface,cut into 2 pieces.Shape each piece into a round.Place on non

  stick baking sheet sprinkled with corn meal.With a sharpe knife or razor

  slash an x on each loaf:brush with water. Place baking sheets on middle

  shelf of cold oven.Place a large pan of hot water on shelf below.Heat oven

  to 400 deg.After 1/2 hour reduce oven to 375 deg.The bread will continue to

  rise while oven is heating.Bake for a total of 45 minutes.( Timing starts

  when you turn on the oven.) Loaves should sound hollow when baked.Cool

  before slicing.Bread will not keepbeyond a day or two,but freezes well and

  makes excellent toast when old......

      Title: PEPPERONI PIZZA BREAD

 Categories: Breads, Ethnic

   Servings:  2

      1 tb Oil                                 1 ts Dried oregano, crumbled

      2 lb Pkg frozen bread dough, thaw        1 ts Dehydrated onion flakes

    1/2 lb Pepperoni, sliced                 1/2 c  Parmesan, grated

      1 lb Mozzarella, grated                       Egg, beaten

      1 tb Garlic powder                            Sesame seeds

      1 ts Dried basil, crumbled          

  Makes 2 loaves. Brush 2 11x17" cookie sheets with oil. Divide dough in

  half. Roll 1 dough piece out to edges of 1 cookie sheet. Place half of

  pepperoni slices in crosswise rows on dough, leaving 1/2" borders at ends.

  Sprinkle with 1/2 mozzarella, 1/2 garlic, 1/2 basil, 1/2 oregano, 1/2

  onion. Top with 1/2 parmesan. Starting at short end, roll up jelly roll

  fashion and turn seam side down on cookie sheet. Brush with egg. Slice

  crosswise slits in top of dough. Sprinkle with sesame seeds. Repeat with

  remaining ingredients. Preheat oven 400 deg. Bake until golden, about 25

  mins. Slice loaves, serve hot. Can be prepared 1 week ahead. Wrap tightly

  and freeze. Thaw before baking. Source: Bon Appetit

      Title: BAGELS

 Categories: Breads

   Servings: 12

      1 pk Active dry yeast                    1 c  Milk

    1/3 c  Warm water                          1    Egg; beaten with a little

      1 ts Salt                                     -  water for glaze

      4 c  All-purpose flour                        Coarse salt, or poppy seeds

      2 tb Sugar                          

  Sprinkle the yeast over the warm water, stir, and let dissolve. Put the

  salt, flour, and 4 teaspoons of the sugar in the bowl of a food processor

  equipped with the dough blade. Pulse the mixture several times to mix it

  well. (This action aerates the ingredients. Combine the yeast mixture and

  milk in a measuring cup. With the motor running, pour the mixture through

  the feed tube. Knead until the mixture balls together and is no longer

  sticky, about 60 seconds. Lightly flour a large plastic bag, place the

  dough in it, squeeze out the air, and close the end of the bag with a twist

  tie. Let the dough rise until doubled, about 45 minutes. Punch it down. (At

  this point, the dough can be refrigerated for up to 4 days. Bring it to

  room temperature before proceeding.) Let the dough rest for 10 minutes.

  Pull off pieces of dough to form 12 2-inch balls. Poke a finger through the

  ball, making a hole the size of a golf ball. With your fingers, shape the

  bagel evenly. Put the bagels on a tray or cookie sheet, cover them with

  oiled plastic wrap, and let them rise until puffy, about 30 minutes.

  Preheat the oven to 400F. Bring 4 quarts of water to the boil in a wide

  pot. Add the remaining 2 tsp of sugar. Poach the bagels, 3 or 4 at a time,

  for 30 seconds. Turn them and poach for 30 seconds more. Remove them with a

  slotted spoon, let them drip briefly on a towel held under the spoon, and

  place them 1 inch apart on baking sheets. Brush each bagel with a little of

  the egg glaze. (At this point you may sprinkle on coarse salt, or poppy or

  sesame seeds). Bake until golden, about 15 minutes. Let cool on racks.

      Title: GARLIC BUBBLE LOAF

 Categories: Breads

   Servings:  6

      3 c  Flour                               2 tb Shortening

      1 pk Instant dry yeast                   1    Egg

      1 tb Sugar                             1/4 c  Butter; melted

      1 ts Salt                                1 ts Paprika

    1/2 c  Milk                              1/2 ts Garlic powder

    1/2 c  Water                               1 tb Sesame seed

  In lg. mixer bowl, combine 1 1/2 c. flour, yeast, sugar and salt; mix well.

  In saucepan heat milk, water and shortening until warm (shortening does not

  need to melt); add to flour mixture. Add egg. Blend at low speed until

  moistened; beat 3 minutes at med. speed. By hand, gradually stir in

  remaining flour to make a soft dough. Knead on floured surface 25-30

  strokes. Divide dough into 12 parts; shape into balls. Combine melted

  butter, paprika and garlic powder; mix well. Dip balls into butter mixture;

  place in greased 9x5" loaf pan, using 6 balls on each layer. Sprinkle with

  seame seed. Cover; let rise in warm place until light and doubled, about 45

  minutes. Bake at 375 for 40-45 minutes, until golden brown. Remove from

  pan; serve warm. This is a one-rise, garlic bread in a pull-apart bubble

  loaf. Makes 1 loaf. From *Prodigy's Food and Wine Bulletin Board.

      Title: LANGOS- HUNGARIAN FRIED BREAD

 Categories: Breads, Ethnic

   Servings:  4

    200 g  Flour                               1 tb Oil

      2    Cooked, baked potato,mashed         1 ts Sugar

    1/2 ts Salt                                1 c  Milk, lukewarm

      1 pk Active dry yeast                    1 c  Oil, to fry

  Let the yeast grow in 1/2 cup of lukewarm sweetned milk for 10 minutes. Add

  mixturte to the flour. Add one tablespoon of oil. Add the mashed potatoes.

  Add salt. Add as much warm milk as needed to make a soft bread dough. Work

  the dough well, for at least 15 minutes, until smooth. On a warm place let

  it rise for one hour(or until doubled in bulk) Make little balls from the

  dough and then flatten them in your hand by pulling it to the size of a

  large saucer. fry then in hot oil. Toppings: Sour cream, or grated cheese,

  or Feta cheese with fresh dill and sour cream. Or if you like sweet

  toppings, mashed strawberries with whipped cream, or vanilla custard, or

  apple sauce,etc. Posted on *Prodigy's Food and Wine Bulletin Board by Janos

  Korda (DNPM90C)

      Title: EPISCOPALIAN BANANA BREAD

 Categories: Breads, Fruits

   Servings:  1

  1 1/2 c  Flour                             1/4 c  Brown sugar

      3 ts Baking powder                     3/4 c  Oatmeal

    1/3 c  Oil                               1/2 ts Baking soda

      2 ts Cinnamon                          1/4 c  Milk

    1/2 c  Sugar OR                            2 c  Mashed bananas

      2    Eggs, well beaten              

  Mix everything in one bowl and stir it up. In greased and floured bread

  pan, cook at 350 F for 50-60 minutes. This is really better if left to sit

  overnight before eating, it's almost too moist to eat right away. From

  *Prodigy's Food and Wine Bulletin Board,from Cheryl Lawson - SBKR68A

      Title: BAHAMA BREAD

 Categories: Breads, Fruits

   Servings:  8

           Tmbg12a                           1/3 c  MILK

      2 c  FLOUR                               1 ts LEMON JUICE OR

      1 ts BAKING SODA                       1/2 ts VANILLA EXTRACT

    1/2 ts SALT                              1/2 c  CHOPPED NUTS; OPTIONAL.

    1/2 c  BUTTER                              2    Bananas; mashed

      1 c  SUGAR                                    Banana; could use four

      2    EGGS                          

  PREHEAT OVEN TO 350 COMBINE FLOUR, BAKING SODA, AND SALT IN A BOWL. CREAM

  THE BUTTER IN A MIXING BOWL. GRADUALLY ADD THE SUGAR AND MIX TO WELL

  BLENDED. ADD THE EGGS AND THE BANANA MIX UNTIL WELL BLENDED. COMBINE THE

  MILK AND LEMON JUICE IN A LARGE BOWL. ALTERNATELY MIX THE FLOUR MIXTURE

  INTO THE BANANA MIXTURE. ADD A LITTLE AT A TIME, BEGINNING AND ENDING WITH

  THE DRY INGREDIENTS. BLEND WELL AFTER EACH ADDITION. ADD NUTS. TURN THE

  BATTER INTO A HEAVILY BUTTERED 9 X 5 X 3 INCH LOAF PAN. BAKE FOR ONE HOUR

  OR UNTIL BREAD IS GOLDEN AND SPRINGS BACK WHEN TOUCHED. COOL IN PAN FOR TEN

  MINUTES. TAKE BREAD OUT OF PAN AND COOL COMPLETELY. Reformatted by Elaine

  Radis. From *Prodigy's Food and Wine Bulletin Board.

      Title: BOSTON BAKED BROWN BREAD

 Categories: Breads

   Servings:  8

      2 c  Buttermilk*                         1 c  Whole wheat flour

      1 c  All-purpose flour                   2 ts Baking soda

      1 c  Cornmeal                            1 c  Raisins

    3/4 c  Molasses                       

  * (or 2 C milk and 1 T lemon juice) Beat all ingredients in large mixing

  bowl for 2 minutes on medium speed. Pour into greased angel food pan. (I

  use a Bundt pan.) Bake in 325 F oven for 1 hour. ENJOY!! FROM: BETSY JONES

  (BXNJ15B) Reformatted by Elaine Radis

      Title: WARM SPRINGS FRIED BREAD

 Categories: Breads

   Servings:  6

      3 c  Sifted all-purpose flour            1 ts Salt

      1 tb Butter                              2 tb Melted butter

      2 ts Baking powder                       1 ts Sugar

    3/4 c  (to 1c) Warm milk                        Fat for deep frying

  Combine dry ingredients; cut in butter. Add enough warm milk to make a soft

  dough, easy to handle. Knead on floured board until dough is very smooth

  and soft but elastic. Do not use a lot of extra flour. Divide dough into

  6-8 balls and brush the tops with melted butter. Cover and let stand 30-45

  minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4

  inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise

  immediately to surface. Cook until brown on one side, turn, and brown on

  other side being careful to not pierce crust. Drain on absorbent paper and

  serve hot. Mrs. Bernard Mahon

      Title: WHOLE WHEAT BATTER BREAD

 Categories: Breads

   Servings:  1

      8 c  Whole wheat flour                   3 tb Soya flour

      4 tb Honey-molasses                      3 c  Corn oil

      3 tb Wheat germ                          3 pk Yeast

  3 1/2 c  Very warm water                     2 tb Salt

  This recipe is for 2 loaves of bread. If one loaf is desired, use 2

  packages yeast instead of 3 and cut all other ingredients in half. Wheat

  germ and soya flour may be omitted. Put flour in oven to warm, at lowest

  heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm water.

  Add honey to yeast. Coat loaf pans well with margarine and flour. Add oil,

  2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture and

  beat at medium speed for 2 minutes. Gradually add more flour, beating well.

  Dough should be sticky - if runny, add more flour. Put in pans, smoothing

  top and making sure dough is pushed into corners. Cover with hot, wet towel

  and let rise in warm place. Check bread in about 20 minutes and keep

  checking to be sure dough doesn't rise over lip of pan. When dough has

  risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove

  from pan immediately and cool on rack. Mrs. William W. LaViolette

      Title: CORN LIGHTBREAD

 Categories: Breads, Vegetables

   Servings:  1

      2 c  Cornmeal                            1 ts Salt

      1 c  All purpose flour                   2 c  Buttermilk or sour milk

    1/2 c  Sugar                               3 tb Oil or bacon drippings

      1 ts Baking soda                    

  Combine dry ingredients; blend in milk and oil. Spoon into lightly greased

  9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40 mins;

  let cool 5 mins before removing from pan. Mrs. William LaViolette

      Title: CRANBERRY NUT BREAD

 Categories: Breads, Quickbreads, Holidays, Fruits

   Servings:  1

           -PATRICIA AUCH   (XRTH38B)      

   1 ts Salt

      2 c  Flour; sifted                     1/2 ts Baking powder

    3/4 c  Orange juice                      1/4 c  Walnuts; chopped

      1 c  Sugar                             1/4 c  Shortening

      1 tb Orange rind; grated                 1 tb Flour

  5 1/2 ts Baking powder                       1    Egg; beaten

      1 c  Cranberries; chopped           

  Sift together 2C. flour; sugar, baking powder, salt and baking soda in a

  bowl.  Cut in shortening until mixtuore resembles coarse meal. Combine egg,

  o.j. and orange rind in small bowl. Add to fry ingredients all at once;

  stir just till moistened.

  Combine cranberries, walnuts, and 1 tblsp. flour; stir into batter. Pout

  inyo greased and waxed-paper-lined 9x5x3" loaf pan.

  Bake in 350F oven 1 hour or until bread tests done. Cool in pan on rack 10

  minutes.  Remove from pan; cool on rack.. Makes 1 loaf.

  Formatted by Elaine Radis

      Title: Sweet Bread, Portuguese FBFJ97A

 Categories: Breads, Hawaii

   Servings:  2

    1/4 c  Water; warm                       1/2 c  Margerine

      1 c  Milk; scalded and cooled            5 c  Flour

    3/4 c  Sugar                               1    Eggs

      1 ts Salt                                2 pk Yeast

      3    Eggs                                1 ts Sugar

  * DISSOLVE YEAST IN WARM WATER IN A LARGE BOWL.  STIR IN MILK, 3/4 CUP

  SUGAR, SALT, 3 EGGS, MARGERINE, AND 3 CUPS FLOUR. BEAT UNTIL SMOOTH. STIR

  IN REMAINING FLOUR (MAY NEED UP TO A CUP MORE THAN CALLED FOR) UNTIL YOU

  HAVE A EASILY MANAGABLE DOUGH. * TURN OUT DOUGH ON FLOURED SURFACE; KNEAD 5

  MINUTES.  PLACE IN GREASED BOWL; TURN GREASED SIDE UP; COVER AND LET RISE 1

  1/2 TO 2 HOURS. * PUNCH DOWN DOUGH AND DIVIDE IN TWO. SHAPE EACH INTO A

  ROUND, SLIGHTLY FLAT LOAD.

   PLACE EACH LOAF IN ROUND LAYER PAN (9X10 1/2 INCHES) THAT HAS BEEN

  GREASED.  COVER AND LET RISE UNTIL DOUBLE (ABOUT 1 HOUR). HEAT OVEN TO 350

  DEGREES.

   BEAT 1 EGG SLIGHTLY AND BRUSH OVER LOAVES.  SPRINKLE WITH 1 TSP. SUGAR.

  BAKE UNTIL LOAVES ARE GOLDEN BROWN (35-45 MINUTES). MAKES 2 LOAVES.

      Title: Coco-Carmel Toast

 Categories: Breakfast, Breads, Kids

   Servings:  4

           -CYGNUS, HCPM52C & C.MINEAH         1 tb Soft butter or margarine

      2 tb Brown sugar                         4 sl White, whole wheat, or

      2 tb Flaked coconut                           -raisin bread

   1. Heat oven to 325 degrees.

   2. Mix brown sugar, flaked coconut, and soft butter in bowl.

   3. Toast slices of bread.  Spread with the brown sugar mixture. Place on

  ungreased cookie sheet.

   4. Bake in 325 degree oven for 10 minutes.

  Source: The Betty Crocker Cookbook for Boys and Girls

      Title: Log Cabin Toast

 Categories: Breakfast, Breads, Kids

   Servings:  1

           -CYGNUS, HCPM52C & C.MINEAH     

   2 sl White or whole wheat bread

    1/4 c  Sugar                                    Soft butter or margarine

      2 ts Cinnamon                       

   1. Mix sugar and cinnamon in custard cup

   2. Toast slices of bread. Spread with soft butter. Sprinkle with

  sugar-cinnamon mixture.

   3. Cut each slice of toast into 4 strips.  Put them together on plate like

  stacked logs to make the walls of a log cabin. Start from the top and eat

  all the logs.

   Source: Betty Crocer cookbook for Boys and Girls

      Title: BEATEN BISCUITS

 Categories: Colonial, Breads, Biscuits

   Servings: 24

----------------------------OLD FARMER'S ALMANAC--------

--------------------------COLONIAL COOKBOOK-YANKEE-----

     2 c  Flour                             1/3 c  Shortening

     1 ts Salt                                     Milk

     Sift flour with salt and cut shrotening in thoroughly. Add enough milk

  to make stiff dough. Work dough for 20 minutes on floured board by beating

  dough with mallet or rolling pin, folding it, then beating and folding agin

  over and over until the dough is blistered and pops. roll of 1/3 inch thick

  and cut with 2-inch round cutter. prick with fork. Bake on ungreased cooke

  sheet for about 15 minutes at 400 F. Makes approximately 2 dozen.

      Title: Apple-Nut Bread

 Categories: Apples, Breads

   Servings: 20

----------------------------LORELI AGUDA WSKD49A-------

     2 c  Sugar                               1 c  Salad oil

     4    Eggs, beaten                      1/4 c  Commercial sour cream

     4 c  All purpose flour                   2 c  Apples, peeled and chopped

     2 ts Baking soda                         1 c  Pecans, chopped

     1 ts Salt                                1 ts Vanilla

  Gradually add sugar to eggs; beat until light and fluffy. Combine dry

  ingredients; add to sugar mixture alternately with oil and sour cream,

  beating well after each addition. Stir in apples, pecans and vanilla. Spoon

  batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 350~ for 1

  hour or until toothpick inserted in center comes out clean. Let cool in

  pans 5 minutes; turn out on wire racks to finish cooling.

      Title: Fresh Apple Bread

 Categories: Apples, Breads

   Servings: 10

----------------------------LORELI AGUDA WSKD49A-------

     1 c  Sugar                               1 ts Baking soda

   1/2 c  Shortening                          1 c  Broken pecan pieces

     2    Eggs, beaten                    1 1/2 tb Buttermilk

     1 c  Tart apples,ground or grated      1/2 ts Vanilla

     2 c  All purpose flour, sifted           3 tb Sugar

   1/2 ts Salt                                1 ts Cinnamon

  Cream sugar and shortening; add eggs and apples. Sift dry ingredients

  together. Mix with sugar mixture; add pecans. Stir in buttermilk and

  vanilla. Pour into greased 10x6x3 inch loaf pan. Mix sugar and cinnamon;

  sprinkle over top. Bake for 1 hour at 350~.

      Title: Apple Butterscotch Muffins

 Categories: Apples, Breads, Muffins

   Servings: 18

----------------------------LORELI AGUDA WSKD49A-------

     3 c  Self rising flour                 1/3 c  Salad oil

   1/4 c  Sugar                               6 oz Butterscotch chips

     2    Eggs, beaten                        1 c  Apples, peeled and diced

 1 1/2 c  Milk                          

  Combine flour and sugar. Combine remaining ingredients; add all at once to

  flour mixture, stirring only until flour is moistened. Fill greased muffin

  cups 2/3 full. Bake at 425~ for 20 to 25 minutes, or until golden brown.

      Title: Apple Pan Bread

 Categories: Apples, Breads, Bars

   Servings:  9

----------------------------LORELI AGUDA WSKD49A-------

     1 c  All purpose flour, sifted           1    Egg

 2 1/2 ts Baking powder                     1/4 c  Soft vegetable shortening

   1/2 ts Salt                              1/2 c  Sugar

   1/4 c  Sugar                             1/2 ts Cinnamon

     2 c  Raisin bran flakes                  2 c  Cooking apples, pared and

   2/3 c  Milk                                     -thinly sliced

  Sift together flour, baking powder, salt and 1/4 cup sugar. Set aside.

  Combine bran flakes and milk, add egg and shortening; beat well. Add sifted

  dry ingredients; stir only until blended, but do not beat. Spread in a

  greased 8x8x2 inch pan. Mix together 1/2 cup sugar and 1/2 ts cinnamon. Dip

  apple slices in mixture; arrange on top of batter. Sprinkle any remaining

  sugar mixture over apple slices. Bake at 400~ about 30 minutes. Cut in

  squares and serve warm.

      Title: Apple-Cheese Bread

 Categories: Apples, Breads, Cheese

   Servings: 10

----------------------------LORELI AGUDA WSKD49A-------

   1/2 c  Shortening                        1/2 ts Salt

   1/2 c  Sugar                               2 tb Milk

     2    Eggs                              3/4 c  Rolled oats, uncooked

 1 1/2 c  All purpose flour, sifted           1 c  Raw apples, finely chopped

     1 ts Baking powder                     2/3 c  Cheese, coarsely grated

     1 ts Baking soda                       1/2 c  Nut meats, chopped

  Beat shortening until creamy; gradually add sugar. Add eggs; beat well.

  Sift together flour, baking powder, soda and salt. Add to egg mixture with

  milk and stir only until blended. Add oats, apples, cheese and nut meats,

  all at once. Stir lightly. Batter will be very stiff. Place in greased

  pound loaf pan. Bake at 350~ about 50 minutes.

      Title: Apple-Dapple Loaf

 Categories: Apples, Breads

   Servings: 10

----------------------------LORELI AGUDA WSKD49A-------

   1/4 c  Shortening                          1 ts Soda

   2/3 c  Sugar                               1 ts Salt

     2    Eggs                                2 c  Raw apples, grated

     2 c  All purpose flour                 1/2 c  Nuts, chopped

     1 ts Baking powder                 

  Beat shortening, sugar and eggs together until light and fluffy. Sift dry

  ingredients together; add alternately with grated apples. Add nuts. The

  batter will be stiff. Turn into greased and floured loaf pan. Bake at 350~

  for about 1 hour.

      Title: Autumn Apple Bread

 Categories: Apples, Breads

   Servings: 10

----------------------------LORELI AGUDA WSKD49A-------

   1/4 c  Shortening                          1 ts Salt

   2/3 c  Sugar                               2 c  Apples, coarsely grated,

     2    Eggs, beaten                             -peeled raw

     2 c  All purpose flour, sifted           1 tb Grated lemon peel

     1 ts Baking powder                     2/3 c  Nuts, chopped

  Cream shortening and sugar until light and fluffy; beat in eggs. Sift next

  4 ingredients. Add alternately with apples to egg mixture. Stir in lemon

  rind and nuts. Bake in floured, greased 9x5x3 inch loaf pan in preheated

  350~ oven for approximately 40 to 50 minutes. Cool before slicing.

      Title: Mini Corn Muffins with Smoked Turkey

 Categories: Appetizers, Martha s, Entertain, Tvg, Breads

   Servings: 36

           -Martha Stewart Hors d'           3/4 c  Butter, melted, cooled

  1 1/2 c  Yellow cornmeal                     2    Eggs, slightly beaten

      1 c  Flour, sifted all-purpose         1/2 lb Smoked turkey breast,

    1/3 c  Sugar                                    -thinly sliced

      1 tb Baking powder                     1/2 c  Cranberry relish

      1 ts Salt                                     -or honey mustard

  1 1/2 c  Milk                           

  Preheat oven to 400 degrees. Butter mini-muffin tins. Combine cornmeal,

  flour, sugar, baking powder and salt in large bowl. Mix milk, butter and

  eggs together in medium bowl. Stir milk mixture into cornmeal mixture until

  just moistened. Spoon batter into mini muffin tins. Bake until golden,

  14-16 minutes. Let cool on wire rack for five minutes. Remove from pans and

  let cool completely. To serve, put a small amoung of smoked turkey on a

  sliced muffin that's been spread with cranberry relish or honey mustard.

  Formatted by Theresa Grant, HWWK11B, From Martha Stewart Entertaining.

      Title: CHOCOLATE MINT BREAD

 Categories: Breadmaker, Breads, Chocolate

   Servings: 15

      1 pk Yeast                           1 1/2 ts Salt

  2 1/2 c  Better for Bread flour              1 tb Vegetable oil

    1/2 c  Wheat flour                         2 tb White Creme de Menthe

      1 tb Gluten                              1 c  Very warm water;+ 1 tb.

    1/4 c  Instant nonfat dry milk             1 c  Mint-chocolate morsels

      3 tb Sugar                          

  Add all ingredients (EXCEPT CHOCOLATE MORSELS) into the pan in the order

  listed. Select white bread and push "Start." Add the chocolate at the

  "beep," 88 minutesinto the cycle. (33 minutes with Dak Turbo II) For a

  funtastic dessert or sweet treat,spread quarter-round slices with cream

  cheese blended with the syrup from green maraschino cherries plus a few

  drops of mint extract, then top with a halved cherry. Shared by Barb Day

      Title: BEER BREAD

 Categories: Breads

   Servings:  8

      3 c  Flour, unsifted                     1 tb Honey

  3 3/4 ts Baking powder                      12 oz Beer

  2 1/4 ts Salt                           

  Grease 9x5x3" loaf pan.  Combine flour, beer, and honey in large bowl, stir

  together until well mixed.

   Spread batter in prepared pan.  Bake at 350f for 45 min or until browned

  and a wooden pick comes out clean. Turn out on rack. Cool before slicing.

      Title: APPLESAUCE TEA BREAD

 Categories: Breads

   Servings: 20

  2 1/2 c  White flour                         1 tb Cinnamon

      2 ts Baking powder                       8 oz Applesauce

    1/2 ts Salt                                1    Egg

    1/2 c  Sugar                               1 c  Skim milk

  Mix the dry ingredients together and add the applesauce, then the egg and

  milk.  Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and

  cool.

   Cal: 77 (slice); Fat: 1/10g.

      Title: BATTER ROLLS

 Categories: Breads

   Servings: 18

      1 ts Granulated sugar                  1/4 c  Shortening

    1/2 c  Warm water                          2 ts Salt

      1 pk Dry yeast                           2    Egg

  1 1/2 c  Milk                            3 3/4 c  Flour

    1/4 c  Granulated sugar               

  Disolve 1 tsp sugar in warm water in lrge bowl.

   Sprinkle in yeast. let stand 10 minutes, then stir well. Combine milk, 1/4

  cup sugar, shortening and salt in saucepan. Heat until lukewarm and

  shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour

  and beat vigorously with wooden spoon or electric mixer until smooth.

  Gradually stir in remaining 1 c flour. Batter will be soft. Cover with tea

  towel.  Let rise in warm place until doubled about 1 hour. Stir down dough

  and let stand 10 minutes.

   Fill greased muffin cups 1/2 full.  Let rise until doubled 45 minutes.

  Bake at 375 degrees for 20-25 minutes or until golden. Turn out of pans

  immediately. Serve warm and cool. Makes about 18 rolls.

      Title: BROWN SEED BREAD

 Categories: Breads

   Servings:  1

      2 c  Flour, all purpose                  1 tb Baking powder

      1 c  Whole wheat flour               1 1/2 ts Baking soda

      1 c  Natural bran                        1 ts Salt

      1 c  Quick cooking rolled oats         1/4 c  Liquid honey

      2 tb Sesame seeds                        2 c  Plain yogurt

      2 tb Poppy seeds                    

  In large bowl, combine all-purpose and whole wheat flours, natural bran,

  rolled oats, sesame and poppy seeds, baking powder, baking soda and salt;

  stir in honey. Add enough of the yogurt to make sticky dough. Knead lightly

  in bowl until dough is well blended. Fit dough into one greased 9x5 in.

  (2L) loaf pan. Bake in 375F oven for 40 min., or until tester comes out

  clean.

      Title: CHEDDER CHEESE CASSEROLE BREAD

 Categories: Breads

   Servings:  2

      1 ts Sugar                               1    Egg beaten

      1 c  Warm water                          4 c  Flour

      1 pk Dry yeast                           2 c  Shredded sharp chedder

      1 c  Warm milk                           1 tb Salt

      2 tb Butter                         

  Dissolve sugar in warm water in large mixer bowl.

   Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm

  milk, butter and beaten egg.

   Combine 2 cups flour, cheese and salt.  Stir well to blend. Add flour

  cheese mixture and beat with electric mixer on medium speed for 5 minutes.

  Add remaining flour, beating well with wooden spoon.

   Cover and let rise in warm place until doubled (about 45 minutes). Stir

  down and turn into two well greased 1 quart casseroles. Let rise until

  doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes.

   Remove from casseroles immediately and cool on wire racks. Makes 2 round

  loaves.

      Title: MOLASSES BROWN BREAD

 Categories: Breads

   Servings:  4

  2 1/2 c  Whole-wheat flour                   1 c  Raisins; mixed dark & light

  1 1/2 c  Wheat germ                          2 ts Baking soda

    1/3 c  Brown sugar                     1 7/8 c  Buttermilk

    1/2 ts Salt                              1/3 c  Molasses

  Preheat oven to 325 degrees F.  Grease a 9 X 5 X 3-inch pan. Combine flour,

  wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a

  second mixing bowl, mix baking soda, buttermilk and molasses, using a

  wooden spoon.  This misture will start to bubble. Immediately mix it into

  the dry ingredients. Spoon the batter into the greased pan.

   Bake at once.  The bread is done when a toothpick comes out clean, about 1

  hour.  Turn out of the pan and cool on a wire rack. Makes 1 loaf.

      Title: MINIATURE FRENCH BREAKFAST PUFFS

 Categories: Breads, Rolls

   Servings: 42

    1/3 c  Soft shortening/butter mix        1/3 c  Butter, melted

    1/2 c  Sugar                           1 1/2 ts Baking powder

    1/4 ts Nutmeg                            1/2 c  Sugar

      1    Egg                               1/2 ts Salt

    1/2 c  Milk                                1 ts Cinnamon

  1 1/2 c  Sifted flour                   

  Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix

  shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking

  powder, salt and nutmeg. Stir flour mixture and milk alternately into

  sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15

  minutes or until golden brown. Dip immediately in melted butter, then in

  mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen. Mrs. James

  Hopkins

      Title: FUNNEL CAKE

 Categories: Breads

   Servings:  8

           -JAN CARGILL-VHPK03A              1/2 ts Salt

      2 c  Flour                               2    Eggs

      1 ts Baking powder                   1 1/2 c  Milk.

-------------------------------------D---------------–

  Mix the ingredients together: Heat cooking oil in a deep fryer or skillet

  until very hot. Put batter into a funnel (be sure to cover the spout with

  one finger), then, holding the funnel over the hot oil ( use extreme

  caution when cooking with hot oil), release some of the batter in circular

  motions to form one funnel cake. The funnel cake will rise quickly and

  expand, so be careful about how much batter you use for the first one until

  you get the "feel" for cooking it. Cook to a light golden brown on both

  sides, then remove from the oil and place on paper towels to drain..

  Sprinkle with powdered sugar and serve while still warm! Mmmm, mmm, good"

  ** This was in the "Heloise" column last May.. Hope it is what you are

  looking for: **This is word for word from her column: Enjoy Jan / Maine

  08/18 09:54 am

      Title: PARMESAN CROUTONS

 Categories: Cheese/eggs, Breads

   Servings:  2

      1    Slice Whole Wheat Bread             1 tb Grated Parmesan Cheese

      1 tb Butter Or Margarine            

  Trim crust from bread.  Cut bread slice into quarters, making squares.

  Diagonally cut each square in to halves, making triangles. Arrange bread

  triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on

  100% power for 1 to 1 1/2 minutes or till the bread is dry. Remove the

  bread from the microwave oven. In a custard cup micro-cook butter or

  margarine, uncovered, on 100% power for 40 to 50 seconds or till melted.

  Drizzle over bread triangles.

   Sprinkle with grated parmesan cheese.

      Title: BERMUDA BANANA BREAD

 Categories: Breads, Fruits

   Servings:  6

    1/2 c  Butter or margarine                 2 c  Flour

      1 c  Brown sugar                         1 ts Baking soda

      2 x  Eggs                                1 ts Salt

      1 c  Mashed bananas                    1/2 c  Chopped walnuts

      1 ts Vanilla                        

  Cream butter and sugar. Gradually add eggs, then bananas and vanilla. Fold

  in dry ingredients that have been sifted together. Add nuts. Bake in

  buttered loaf pan, at 350 degrees, for 1 1/4 hours or until loaf tests

  done. Cool in pan for 10 minutes and then turn out to cool completely.

      Title: WW CINNAMON ROLLS

 Categories: Ww, Low-cal, Breads

   Servings: 10

     10 oz Buttermilk Biscuits, Refrig.      1/2 c  Raisins; dark

           ^^(10 biscuits in "tube")           2 tb Raisins; dark

      5 ts Margarine; melted                   5 ts Powdered sugar; sifted

      5 ts Brown sugar; packed, divided        2 ts Water

      1 ts Cinnamon                       

  Preheat oven to 400 F. Spray 8x8x2 inch baking pan; set aside. Separate

  biscuits; using fingers, flatten each into 3" circle. Brush each circle

  with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar

  and an equal amount of cinnamon, then top each with 1T raisins. Roll each

  circle jelly-roll fashion and arrange in two rows, seam side down, in

  sprayed pan. Bake until rolls are puffed and golden brown, 8-12 minutes.

  Transfer pan to wire rack and lets rolls cool in pan. In small bowl or cup

  combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1

  t at a time, stirring constantly until mixture is smooth and syrupy. Remove

  rolls to serving platter, brush each with an equal amount of sugar mixture.

  Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT,

  1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat.

  Source: WW Favorite Recipes (1986). Hard to eat just one!!

      Title: TSOUREKI

 Categories: Breads, Ethnic

   Servings:  1

           -Diana Lewis-VGWN37A        

-----------------------------GREEK EASTER BREAD---------

    1/2 ts Salt                                1    Egg yolk;with 1 T water

      2    Eggs                              1/4 c  Sugar

      1 ts Vanilla                           1/4 c  Butter

      1 pk Yeast;dry active                  1/2 c  Milk

  1 1/2 ts Lemon peel;grated                   3 c  Flour;all purpose

      5    Eggs;hard boiled colored at    

  In pan add salt,sugar, butter,and milk warm to 125 in a lg bowl combine 1 c

  flour with yeast add warm milk mixture, eggs,vanilla, and lemon peel. Beat

  low speed for 5 minutes then with a spoon beat in the rest of the flour to

  make stiff dough knead for 20 minutes let rise 45 minutes punch down and

  divide into 3 equal parts roll into ropes place in greased baking sheet. Th

  braid at evenly spaced intervals press colored eggs into dough cover let ri

  30 minutes press eggs in again if necessary. Brush egg yolk mixture over

  braid do not touch eggs with yolk bake 350 for 25to35 minutes till golden

  brown cool on rack. dough can be made in BM. Greek Easter bread wraps

  around colorful hard cooked eggs. The greeks favor bright red eggs- but

  because the dye seeps into the dough, you may prefer pastel shades that

  tinge it less.

      Title: JO GOLDENBERG'S BAGELS

 Categories: Breads

   Servings: 12

    3/4 pt Warm water                          1 tb Sugar

      2    Envelopes dry yeast                 1    Egg white; beaten

  1 1/2 oz Sugar                                    Salt; -=OR=

   1/2 oz Salt                                     -Sesame, Poppy -=OR=

 3 1/2 c  Bread flour                              -Caraway seeds

     2 qt Boiling water                            - (optional)

  This is the bagel recipe taught at the New York Cooking School.

  PREHEAT OVEN TO 450F. Mix yeast, 1 1/2 ounces sugar and warm water. Let

  stand 2-or-3 minutes. Mix 2 cups flour and the salt and add to the yeast

  mixture. Add remaining 1 1/2 cups flour. Knead for 5 minutes, adding flour

  if dough sticks to the table. Bagel dough should be firm. Place dough in a

  clean, greased bowl. Cover and let rise until double. Bring water to a boil

  and add 1 tablespoon sugar. Divide dough into 12 pieces and shape each into

  a ball. Allow the dough to relax 3-to-4 minutes. Flatten with your palm.

  With your thumb, press deep into the center of the bagel and tear open with

  your fingers. Pull the hole open. Place bagels on a sheet and cover for

  about 10 minutes. Put 2-or-3 bagels at a time into simmering water for

  about 45 seconds, turning once. Drain and place on greased baking sheets.

  Brush with beaten egg white and sprinkle with salt, sesame, poppy or

  caraway seeds. Bake for 35 minutes, turning over when bagels are light

  brown. Bagels are done when they are brown and shiny. Cool on a rack. PETER

  KUMP - PRODIGY GUEST CHEFS COOKBOOK

      Title: STRAWBERRY BREAD

 Categories: Breads, Fruits

   Servings:  5

           1 1/2 c. flour                           2 eggs, well beaten

           1/2 tsp salt                             1/2 c. oil

           1/2 tsp soda                             10 oz frozen strawberries

           1/2 tbsp cinnamon                        1/2 c chopped nuts

           1 c sugar                      

  Combine flour, salt, soda, cinnamon and sugar. Make a well in center of dry

  ingredients.  Add eggs and oil stirring only until dry ingredients are

  moistened. Stir in strawberries and pecans. Spoon batter into lightly

  greased 9 x 5 x 3 inch loaf pan.  Bake 350 degree oven for 1 hour.

      Title: MAPLE SYRUP AND BROWN SUGAR BANANA BREAD

 Categories: Breads

   Servings:  1

---------------------------LISA CRAWLEY  TSPN00B------

     1 c  Brown Sugar; dk or light          1/8 c  Milk

   1/2 c  Margarine                           2 c  Flour

     2    Eggs; unbeaten                      1 ts Baking Soda

     1 c  Ripe Bananas; mashed              1/2 ts Baking Powder

    1/8 c  Maple Syrup                       1/8 ts Salt

  Cream sugar with butter.  Add and mix the next 3 ingred. Sift and add the

  dry ingred. and mix thoroughly. Put mixture in 6x10 greased loaf pan. Bake

  40-45 min. in 350 oven.  Sift some confectioners' sugar on bread when

  cooled.

      Title: JELLO ROLLS

 Categories: Breads

   Servings: 48

           Mary Bowles DNSR31A                 1 ts Sugar

      2 c  Boiling Water                       6 c  Flour (about)

      2 tb Butter                              1 ts Salt

    1/4 c  Sugar                             1/4 c  Lukewarm Water

      2 pk Dry Yeast                    

----------------------------------FILLING-------------

     1 pk Red Jello--dry                    1/4 c  Butter, melted

     1 c  Pecans                            3/4 c  Sugar

-----------------------------------GLAZE--------------

     1 c  Powdered Sugar                  1 1/2 ts Milk

  Mix boiling water, butter, 1/4 cup sugar, salt.  Cool to lukewarm. Put

  yeast in lukewarm water.  Add 1 tsp. sugar. Mix with cooled butter mixture.

  Mix half of flour, 1 cup at a time, in electric mixer. Blend well. By hand,

  stir in enough remaining flour to make dough. Knead into a smooth ball.

  Cover and let rise until double in bulk. (May refrigerate overnight at this

  point if you want these for breakfast).  Roll dough 1/8 inch thick. Cover

  with melted butter.  Mix jello and sugar and sprinkle over. Sprinkle nuts

  on top. Roll up as for jelly roll. Cut into 1/2 inch slices and place on

  well buttered pan, well apart.

   Let rise until double, about 1 hour.  Bake at 400 degrees for 20 minutes.

  Mix glaze and drizzle over hot rolls.

      Title: HONEY "RISIN" BREAD

 Categories: Breads

   Servings: 12

           Mary Bowles DNSR31A               1/4 c  Sugar

      1 pk Yeast                           1 3/4 c  Flour

      3 tb Warm Water                          1 ts Baking Powder

      1 ts Sugar                             1/2 ts Ginger

  1 1/3 c  Honey                             1/2 ts Cinnamon

    1/4 c  Butter; softened                  1/2 ts Nutmeg

      3    Eggs; beaten                      1/4 ts Salt

     Mix yeast, water and 1 teaspoon sugar.  Let set 15 minutes or until

  foamy.  Heat 1 cup honey to boil. Pour in bowl and cool 3 minutes. Add

  butter and beat smooth. Beat eggs and sugar until lemony colored and add

  honey butter and yeast.  Stir in 3/4 cup flour. Sift together 1 cup flour,

  baking powder, spices and salt. Add to honey mixture and mix well. Turn

  into well-buttered and floured loaf pan and bake at 350 degrees for 50

  minutes.  Cool in pan for 10 minutes. Turn onto rack and brush with 1/3 cup

  honey.

      Title: SAVORY BREAD STICKS

 Categories: Breads, Quickbreads

   Servings:  8

           Mary Bowles DNSR31A                 1 ts Garlic Powder

      1 lg Pkg Day-old Hot Dog Buns            1 ts Paprika

      1 c  Butter; melted                    1/2 ts Cayenne Pepper or to taste

      2 tb Italian Seasonings             

     Slice hot dog buns into fourths lengthwise.  Dip bread in melted butter

  and arrange on a large baking sheet. Mix spices and sprinkle over bread

  sticks. Bake at 350 degrees for 20 minutes or until crunchy, but not brown.

  Serve hot or cold.  Let cool well before covering. Stores well in air-tight

  containers. This was invented by a friend to use up left-over buns from a

  weiner roast, but it is too delicious to wait for left-overs. It is great

  with stew, spaghetti, or by themselves for snacks!

      Title: POPEYE'S BISCUITS

 Categories: Breads, Rolls

   Servings: 12

           -JEANNETTE DABBS   (RFNR19B)

        8 oz Sour cream

      4 c  Pioneer biscuit mix                 6 oz 7-up

  Cut sour cream in biscuit mix, add 7-up. Roll on floured surface. Cut or

  shape with hands . Bake 6 -8 mins @ 400`.

  Delicious!!!! Hope this will become a favorite of yours.

  Formatted by Elaine Radis BGMB90B; JANUARY, '93

      Title: PISKOTA FANK-(HUNGARIAN DOUGHNUTS WITH CREAM)

 Categories: Breads, Doughnuts

   Servings:  1

------------------------THE ART OF HUNGARIAN COOKING------------------------–

---------------------------------FANK----------------

    1/2 lb Sweet butter                        4    Egg yolks

      4    Whole eggs                          5 tb Sour cream

      5 tb Sugar                               2 c  Flour

      1    Yeast cake dissolved in             1    Egg

    1/2 c  Warm milk                    

---------------------------------CREAM MIX------------

   1/2 pt Milk                                2 tb Sugar

     4    Egg yolks                     

     Beat butter until creamy, beat in 4 whole eggs, beat in 4 egg yolks, add

  sugar and sour cream, add flour and the yeast mixutre. Beat until smooth,

  set aside to rest and rise until doubled in size. Place on board that has

  been dusted with flour. Roll out to 3/4 inch thickness, cut with doughnut

  cutter. Put in greased pan, lat raise 40 minutes. Brust top with beaten

  egg. Bake in 350 F oven for 1/2 hour.

     For cream mix; cook milk, egg yolks and sura over low heat, in double

  boiler until mixture is smooth. Stirring all the while, cool and pour over

  doughnuts and serve.

     From " The Art of Hungarina Cooking"- put out by St. Emery's School

  Building Fund, Fairfield. Ct.-1955

      Title: FARSANGI FANK- HUNGARIAN PLAIN DOUGHNUTS

 Categories: Breads, Doughnuts

   Servings:  1

------------------------THE ART OF HUNGARIAN COOKING---

     3 c  Flour                             1/4 c  Milk

   1/2 ts Salt                              1/8 lb Sweet butter, melted

     1 tb Sugar                               2    Yeast cakes ( dissolved in

     5    Egg yolks                                -1/4 cup warm milk)

     Sift the flour and salt into bowl, add yeast mixutre, add egg yolks and

  melted butter slowly ot flour mixutre. Beat with wooden spoon until smooth

  and dough falls off the spoon, this dough should be rather soft. Put dough

  on lightly floured board. Roll to 1/2 inch thickness. Cut with round cookie

  cutter, that has been dipped in flour. Put in warm place to rise until

  doubled in size. Fry in deep fat until light brown. Sprinkle with powdered

  sugar.

     from "The Art of Hungarian Cooking"- put out by St. Emery's School

  Building Fund- Fairfield Ct- 1955

      Title: BASIL & SAGE BREAD

 Categories: Breads, Wine

   Servings:  1

------------------------------PATTI - VDRJ67A---------

     1    Yeast; dry; envelope              1/4 ts Sage; crumbled dried

     1 c  Water; warm (105-115~)            1/2 c  Dry white wine

 5 1/2 c  All purpose flour               1 3/4 ts Salt

   1/4 c  Olive oil                         1/4 ts Pepper; freshly ground

     4 ts Basil; crumbled dried             1/2 c  Water; warm (105-115~)

  (Makes 2 baguettes.) Sprinkle yeast over 1 cup water in bowl of heavy-duty

  electric mixer; stir to dissolve. Let stand 5 minutes. Thoroughly mix in 1

  1/2 cups flour. Sprinkle 1/2 cup flour over dough. Cover with towel. Let

  rise in warm draft-free area until doubled, about 1 1/2 hours. Heat oil in

  heavy small skillet over low heat. Add basil and sage and stir until

  aromatic, about 1 minute. Cool. Blend 1 cup flour, oil mixture, wine, salt

  and pepper into dough, using dough hook. Slowly add remaining 1/2 cup

  water. Stir in 2 1/2 cups flour 1/2 cup at a time. Knead dough in mixer

  until smooth and resilient, about 10 minutes, adding more all purpose flour

  if sticky. Grease large bowl. Add dough, turning to coat entire surface.

  Cover bowl. Let dough rise in warm draft-free area until doubled, about 1

  1/4 hours. Grease two baking sheets. Punch dough down. Divide in half. Form

  each piece into 14-inch-long loaf. Place on prepared sheets, seam side

  down. Let rise in warm draft-free area until almost doubled, about 1 hour.

  Preheat oven to 400~. Slash tops of loaves with sharp knife. Bake until

  breads sound hollow when tapped on bottom, about 50 minutes. Cool on wire

  racks before serving.

      Title: PORTUGUESE SWEET BREAD

 Categories: Breads

   Servings:  1

------------------------------PATTI - VDRJ67A---------

     3    Yeast; fresh cakes                  6    Eggs; room temperature

    1/2 c  Water;warm (105-115~)               1 c  Sugar

      1 c  Milk                                  c  All purpose flour; sifted

    1/2 c  Butter; cut into pieces             2 tb Butter; melted

      2 ts Salt                           

  Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until

  foamy, about 5 minutes. Scald milk. Add butter and salt and stir until

  butter melts. Cool to lukewarm. Using electric mixer, beat eggs until

  frothy. Add sugar and beat until creamy, about 3 minutes. Blend in milk

  mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at a time;

  dough should be soft and pull away from sides of bowl. Turn dough out onto

  well-floured surface, sprinkle with 1 cup flour and knead until smooth and

  elastic, adding up to 1 cup more flour as necessary to prevent stickiness,

  about 10 minutes. Grease large bowl. Add dough. turning to coat entire

  surface. Cover and let rise in warm draft-free area until doubled in

  volume, about 2 hours. Punch dough down. Let rest 10 minutes. Grease two

  9-inch round cake pans. Divide dough in half. Press each half into pan.

  Cover and let rise in warm draft-free area until doubled in volume, about 1

  hour. Preheat oven to 350~. Bake until loaves are golden brown and sound

  hollow when tapped on bottom, about 30 minutes. Brush tops immediately with

  melted butter. Serve warm. Makes 2 loaves.

      Title: CSOROGE-HUNGARIAN CRISPY CRULLERS

 Categories: Breads, Doughnuts

   Servings:  1

------------------------THE ART OF HUNGARIAN COOKING---

     6    Egg yolks                           1 tb Vinegar

     1 ts Salt                            2 1/2 c  Flour

     2 tb Sugar                             1/2 c  Sour cream

     1 ts Brandy                        

     Add all or enough of flour to egg yolks and sour cream to make a soft

  dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Roll out

  very thin. Cut into diamond shapes. Make a slit in center and pull one end

  through slit. fry in deep fat until light brown. Drain on absorbent paper.

  Sprinkle generously with powdered sugar.

     From " The Art of Hungarian Cooking"- from St. Emery's School Building

  Fund- Fairfield Ct. - 1955

     Formatted for MM7 by Marge Nemeth

      Title: PICKLE JUICE RYE

 Categories: Breads, Vegetables

   Servings:  2

           Frances Nossen  (SWTK50B)           1    EGG, LARGE,ROOM TEMP

           From Bread in Half the Time         2 ts SALT

      3 c  FLOUR, BREAD                        1 tb DILL WEED, DRY

      3 pk YEAST, DRY                      1 1/2 c  FLOUR, MEDIUM RYE

      1 c  BRINE, SOUR DILL                1 1/2 ts CARAWAY SEEDS

    3/4 c  WATER, 120 DEGREES                       *****    GLAZE:

      2 tb CRISCO                              1    EGG

      2 tb SUGAR                               1 tb MILK

  COMBINE BREAD FLOUR AND YEAST IN MIXER BOWL. ADD PICKLE BRINE (AT LEAST AT

  ROOM TEMP) AND MIX. ADD REMAINING INGREDIENTS AND MIX, ADDING MORE BREAD

  FLOUR

    AS NEEDED UNTIL DOUGH CLEANS SIDE OF BOWL. LET RISE UNTIL DOUBLE IN BULK.

  PUNCH DOWN AND KNEAD FOR A FEW SECONDS. LET DOUGH REST FOR 10 MINUTES.

  GREASE YOUR LARGEST BAKING SHEET WITH CRISCO. FORM DOUGH INTO A BALL AND

  PLACE ON BAKING SHEET. MAKE A FEW PARALLEL SLITS IN THE TOP, BRUSH WITH THE

  GLAZE,

    AND SPRINKLE WITH ADDITIONAL DILL WEED IF DESIRED. LET RISE UNTIL DOUBLE

  IN BULK. BAKE ABOUT 50 MINUTES @ 375 OR UNTIL LOAF SOUNDS HOLLOW WHEN

    TAPPED.  COOL ON RACK. FOR CHEWIER CRUST, BRUSH WITH WATER WHILE STILL

  HOT.

      Title: Garlic Monkey Bread Ring *

 Categories: Breads

   Servings:  1

------------------------------PATTI - VDRJ67A---------

     1 pk Active dry yeast                  1/4 c  Butter or margarine; melted

     1 c  Water; warm (105~ - 115~)           1 lg Garlic clove; minced

     1 ts Sugar                               1 ts Dried parsley

     1 ts Salt                              1/4 ts Salt

 2 1/2 c  To 3 c all purpose flour          1/8 ts Fresh ground black pepper

  In mixing bowl, dissolve yeast in water. Add sugar. Stir to dissolve. Let

  stand 3-5 minutes or until yeast bubbles. Add salt. Slowly stir in flour.

  After half the flour is added, beat until very smooth and satiny. Then stir

  in enough flour to make a stiff dough. Turn out onto lightly floured boars.

  Cover and let rest about 10 minutes. Knead about 5 minutes until smooth and

  satiny. Place dough in a bowl that has been greased. Turn dough over. Cover

  and let rise for 1 hour or until doubled. Meanwhile, in small bowl, mix

  melted butter, garlic, parsley, salt and black pepper. Turn risen dough out

  onto counter. Cut in walnut sized pieces. Dip into butter mix. Place into

  buttered 10" ring mold (1-1/2 qt size). Make even layer. Let rise about 1

  hour or until doubled. Bake at 375~ for 25-30 minutes or until golden.

      Title: Tomato Barbecue Rolls *

 Categories: Breads, Rolls

   Servings: 12

------------------------------PATTI - VDRJ67A---------

     2 c  To 2 1/2 cups unbleached            1 pk Active dry yeast

          - all purpase flour               3/4 c  Tomato juice (good quality)

     1 tb Sugar                             1/4 c  Water

   1/2 ts Seasoned salt                       2 tb Butter or margarine

   1/2 ts Italian seasoning                   1 ts Instant minced onion

   1/8 ts Pepper                        

  In medium bowl, mix 1 cup flour, sugar, seasoned salt, Italian seasoning,

  pepper and yeast. In small saucepan, heat the tomato juice, water, butter

  and onion, until warmed (butter need not be melted). Add to dry

  ingredients. Beat at medium speed of mixer for 2 minutes. Add 1/2 cup more

  flour. Beat at high speed for 2 minutes. Stir in enough to make a soft

  dough that clears the bowl. Turn out onto lightly floured surface. Knead

  5-10 minutes or until smooth and elastic. Put into greased bowl, turning to

  grease top. Cover dough lightly with plastic wrap. Let rise in warm (85~)

  area for 30 minutes or until doubled. Punch down. Shape dough into 12 even

  balls. Arrange 6 on each of 2 greased baking sheets. Flatten with hand to

  1/2" thickness. Let rise for 20 minutes or until light. Bake at 350~ for 20

  minutes or until golden. Remove to wire rack to cool.

      Title: San Francisco Sour Dough Bread *

 Categories: Breads

   Servings:  2

------------------------------PATTI - VDRJ67A---------------------------–

--------------------------------–STARTER--------------

      1 pk Active dry yeast                    2 c  All purpose flour

      2 c  Water; warm (105~-115~)      

-----------------------------------DOUGH--------------

     1 pk Active dry yeast                    2 ts Sugar

     2 tb Water; lukewarm                     2 ts Salt

       pn Sugar                             1/2 ts Baking soda

 1 1/2 c  Water; warm (105~-115~)             2 c  Unsifted all purpose flour

     1 c  Starter                             1 tb Cornmeal

     4 c  All purpose flour             

   STARTER: In large bowl mix yeast with warm water and flour. Beat until

  smooth. Cover and let stand at room temperature for 48 hours, stirring mix

  4 times during the 2 days.

   DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5

  minutes. Pour 1-1/2 cups warm water into mixing bowl. Stir in the yeast mix

  and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes.

  Turn into greased bowl. Cover. Let rise in warm place until doubled. Mix

  baking soda with 1 cup remaining flour. Add to dough. Turn onto floured

  board. Knead, adding remaing flour little by little until smooth and

  satiny. Divide dough in half. Shape into 2 loaves on a gresed and cornmeal

  dusted baking sheet. Cover. Let rise until doubled. Brush loaves with

  water. Slash diagonally with sharp knife. Place a shallow pan of hot water

  in bottom of oven. Bake loaves at 400~ for about 45 minutes or until crust

  is golden. For a crisper crust, remove loaves from oven after 35 minutes.

  Brush with salted water. Bake for another 10 minutes.

  TIP: Store starter in refrigerator for future use. Bring to room

  temperature for 4 hours before using.

      Title: Honey Whole Wheat Bread or Dinner Rolls *

 Categories: Breads, Rolls

   Servings:  1

------------------------------PATTI - VDRJ67A---------

     1 pk Active dry yeast                  1/4 c  Lard; melted

 1 1/2 c  Water; warm (105~-115~)             2 c  Whole wheat flour

     2    Eggs                                4 c  All purpose flour;

   1/4 c  Honey                                    - to 4 1/2 cups

     2 ts Salt                          

  Dissolve yeast in the water in large mixing bowl. Let stand 5 minutes. Stir

  in eggs, honey, salt and cooled, melted lard. Add whole wheat flour. Stir

  well. Add all purpose flour gradually, beating to make a smooth lump-free

  batter. Continue adding flour until stiff dough forms. Turn out onto

  lightly floured board and kneed for 10 minutes. Place dough into bowl to

  rise. Cover lightly with plastic wrap. Let rise in warm place (85~) until

  doubled, about 1-1/2 hours. Turn dough out onto oiled board. Shape into 2

  loaves or 24 dinner rolls. Place loaves into lightly greased sheets. Let

  rise until doubled. Bake at 375~ for 40-45 minutes for loaves, 15-20

  minutes for dinner rolls.

      Title: Herbed Ring Bread *

 Categories: Breads, Ready-rolls

   Servings:  1

------------------------------PATTI - VDRJ67A---------

   1/2 c  Butter or margarine; melted         1 tb Parsley; chopped

   1/3 c  Green onions; chopped                    Garlic salt

   1/4 ts Dried oregano                       2 cn Refrigerator biscuits

   1/2 ts Dried tarragon                

  Melt butter in saucepan. Add onions, oregano, tarragon, parsley and garlic

  salt to taste. Cut each biscuit in half lengthwise. Dip each piece in the

  butter-herb mix. Layer in 5-cup ring mold. Drizzle any remaining butter

  over the top. Bake at 375~ for 30-40 minutes or until bread is a deep

  golden brown. Unmold and serve immediately.

      Title: Quick Parsley-Garlic Rolls *

 Categories: Breads, Rolls

   Servings: 12

------------------------------PATTI - VDRJ67A---------

     1 lb Loaf frozen bread dough             1    Garlic clove; minced

          Flour                                    Dried parsley leaves

      3 tb Butter or margarine; melted   

  Thaw frozen bread at room temperature about 2-3 hours. Place on lightly

  floured surface and with a knife dipped into flour, cut the loaf in half

  lengthwise. Then cut each half into 6 or 7 pieces. Roll out each piece to

  about 1/4" thickness. Combine melted butter and garlic, mixing well. Brush

  dough with the mixture. Lightly sprinkle with the parsley leaves. Roll up

  each piece jelly-roll fashion. Place, end up, into lighlty oiled muffin

  tins. Set in warm place to rise for 1 to 1-1/2 hours or until doubled. Bake

  at 400~ for 12-15 minutes or until rolls are golden brown.

      Title: Herb Crusted Parmesan Bread *

 Categories: Breads

   Servings:  1

------------------------------PATTI - VDRJ67A---------

     1 lb Loaf frozen bread dough             3 tb Parmesan cheese

          Butter or margarine; melted         1 ts Dried chevril leaves

          Flour                             1/2 ts Caraway seeds

  Brush frozen loaf with melted butter to prevent surface from drying. Cover

  and thaw at room temperature for 2-3 hours. Cut dough into thirds. On

  lightly floured surface, roll each portion into a long strand. Braid

  strands. Coil braid into a spiral on greased baking sheet. Brush with more

  melted butter. Sprinkle with cheese, chevril and caraway seeds. Let rise

  about 1 hour in warm place, until doubled. Bake at 375~ for 25-30 minutes

  or until golden brown. Remove from pan. Cool on rack.

   VARIATIONS: Sprinkle bread with mix of 2 tbls dried minced onions, 1 tsp

  dried rosemary and 1/2 tsp dried thyme and 1/2 tsp marjoram.

   A second variation is to mix 1/2 cup grated cheddar cheese and 1-1/2 tbls

  poppy seeds into the dough before rolling the strands.

   Can really do almost anything you want with herbs and spices and this

  bread.

      Title: Peanut Butter Loaf *

 Categories: Breads, Sweet bread

   Servings:  1

------------------------------PATTI - VDRJ67A---------

     4 c  Flour                               2    Eggs; well beaten

   1/3 c  Sugar                           1 3/4 c  Milk

     2 tb Baking powder                       1 tb Grated lemon rind

     1 ts Salt                                1 tb Lemon juice

     1 c  Chunky peanut butter              1/2 c  Peanuts; chopped (opt)

  In mixing bowl, combine the flour, sugar, baking powder and salt. Cut in

  peanut butter with pastry blender or use food processor; blend until mix

  resembles coarse crumbs. In separate bowl, mix the eggs and milk. Add lemon

  rind, lemon juice and peanuts, if used. Stir into flour mix only until

  blended. Pour batter into greased 9x5" loaf pan. Bake at 350~ for 1 hour or

  until tested done. Remove from pan to wire rack to cool. Wrap and store

  overnight before serving.

      Title: Swiss Cheese Gougere *

 Categories: Breads, Cheese

   Servings:  1

------------------------------PATTI - VDRJ67A---------

     1 c  Water                                 ds Pepper

   1/4 c  Butter or margarine                 1 c  All purpose flour

     1 ts Oregano                             4    Eggs

   1/2 ts Salt                                1 c  Swiss cheese; shredded

  In 2 qt saucepan, combine water, butter, oregano, salt and pepper. Bring to

  a roiling boil. Stir until butter is melted. Add flour, all at once. Stir

  to make a thick ball of dough that clings together. Beat in eggs, one at a

  time. Beat until dough is satiny smooth. Mix in cheese. Generously grease a

  baking sheet. Spoon 6 mounds of dough onto sheet in a ring formation, close

  enough so that they touch each other. Bake at 375~ for 55-60 minutes or

  until golden brown. Serve hot with sweet butter. For breakfast serve with

  jam or preserves.

      Title: Extra Good Cheese Bread

 Categories: Breads, Cheese

   Servings:  1

------------------------------PATTI - VDRJ67A---------

     2 tb Butter or margarine               1/4 c  Oil

   1/2 c  Onion; minced                     1/2 c  Milk

 1 1/4 c  All purpose flour                 1/2 c  Cottage cheese

     2 ts Baking powder                     1/2 c  Cheddar cheese; grated

   3/4 ts Salt                                1 tb Poppy seeds

     1    Egg; lightly beaten           

  Melt butter in skillet. Add onion. Saute until tender. Stir together flour,

  baking powder and salt. Blend egg, oil and milk. Stir into flour mixture,

  blending lightly. Stir in cottage cheese and sauteed onions. Turn into

  buttered 9" round cake pan. Sprinkle with cheddar cheese and poppy seeds.

  Bake at 425~ for 25 minutes or until golden brown. Serve hot, cut in

  wedges.

      Title: Rosemary-Olive Focaccia

 Categories: Sun-dried, Breads

   Servings:  4

           -Waldine Van Geffen VGHC42A         6    Kalamata olives; pit,quarter

      1 lb Frozen bread dough; thawed          4    Oil-pk dried tomatoes; drain

      3 tb Olive oil                                -cut in strips

      1 tb Fresh rosemary; minced or           2 lb Cloves garlic; thinly sliced

      1 ts Dried rosemary                           Fresh rosemary sprigs; opt

    3/4 c  Parmesan                       

  Preheat oven to 450~. Place dough in bowl. Add 1T oil and minced rosemary.

  Season generously with pepper. Knead dough until ingredients are dombined.

  Roll dough out on lightly floured work surface to 9x6" rectangle. Transfer

  to baking sheet. Flatten and press dough into 12x9" rectange. Rub 1 T oil

  over. Sprinkle 1/2 C Parmesan over; press gently into dough. Bake until

  bread is almost cooked through and cheese begins to brown, about 12

  minutes. Arrange olives, tomatoes and garlic atop bread. Sprinkle enough

  remaining Parmesan over to cover lightly. Drizzle remaining 1 T olive oil

  over. Top with rosemary sprigs. Continue baking until cheese melts and

  bread is cooked through, about 5 minutes. Cut into squares or wedges and

  serve. (wrv)

      Title: POPPY SEED OATMEAL BREAD

 Categories: Breads

   Servings: 16

      1 c  Flour, all purpose                  2 ts Poppy seeds

      1 c  Flour, whole wheat              1 1/2 c  Buttermilk

  1 1/4 c  Oatmeal, quick-cooking            1/4 c  Honey, liquid

      1 tb Baking powder                       1    Egg

    1/4 ts Salt                                1 ts Butter, melted

  In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking

  powder, salt and poppy seeds.

   In separate bowl, whisk together buttermilk, honey and egg. Add all at

  once to dry ingredients; mix quickly, just until combined. Spoon batter

  into greased 8 x 4 in (1.5L) loaf pan. Brush top with melted butter. Bake

  in 350F (180C) oven 45 to 50 minutes or until cake tester inserted in

  centre of loaf comes out clean. Let cool 5 minutes in pan.

   Turn out onto wire rack.

      Title: SWEET POTATO BISCUITS

 Categories: Breads, Vegetables

   Servings:  1

      1 c  Flour                           2 1/2 ts (to 3) baking powder

      1 c  Sweet potatos, cooked/mashed        3 tb Sugar (or more, to taste)

           Salt                              1/4 c  Shortening

  Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead

  dough; cut with biscuit cutter (you may need more flour, as dough is

  sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook

      Title: BISQUICK MIX

 Categories: Breads, Mixes

   Servings: 13

           -Diana Lewis-VGWN37A                1 ts Cream of tartar

      9 c  All-purpose flour                 1/4 c  Sugar

    1/3 c  Double-acting baking powder         2 c  Shortening; like crisco

      1 tb Salt                           

  sift baking powder, salt, cream of tarter, sugar with flour 3 times. Cut in

  shortening until mix is consistency of cornmeal store in covered containers

  and store at room temp. (I put the shortening in my fresser for 30 minutes

  then put it in the processor with the flour works great. Formatted by Diana

  Lewis

      Title: GINGERBREAD-BISQUICK

 Categories: Breads, Mixes

   Servings:  1

           -Madeline Whalley BWPG01A           2 tb Sugar

      1 c  Bisquick; mix                       1    Yolk;or half egg

    1/4 ts Cinnamon                          1/4 c  Molasses

    1/4 ts Cloves                            1/4 c  -water

    1/4 ts Ginger                        

  Stir in sugar and spices into mix. Add water, egg, and Molasses. Stir half

  into mix beat 2 minutes. Add remainer and beat 1 minute. Bake in a 4 X 6

  inch pan that has been greased and floured at 350 for about 40 minutes. Or

  bake in a waffle Iron for gingerbread waffles top waffles with whipped

  cream and chopped bananas for something special. formatted by Diana Lewis

      Title: PEACH BREAD

 Categories: Breads, Peaches

   Servings:  2

---------------------------LISA CRAWLEY  TSPN00B------

     3 c  Fresh peaches                       1 ts Gr. cinnamon

     6 tb Sugar                           1 1/2 c  Sugar

     2 c  Flour                             1/2 c  Shortening

     1 ts Baking soda                         2    Eggs

     1 ts Baking powder                       1 c  Pecans; finely chopped

   1/4 ts Salt                                1 ts Vanilla extract

  Puree peaches with 6 tb sugar.  (should yield 2 1/4 c.) Combine flour

  baking powder, soda, salt and cinnamon. Set aside. Combine 1 1/2 c. sugar

  and shortening - cream together. Add eggs and mix. Add puree and dry

  ingred.  Mix til moist.  Stir in nuts and vanilla. Spoon into well greased

  9x5x3" loaf pans (2). Bake @ 325 for 55-60 min. Cool 10 min. in pan. Turn

  out on rack and cool completely.  I have used 1/2 peaches and 1/2 pears for

  a variation.  It turned out very good. LISA/CEDAR RAPIDS

      Title: APPLE-CINNAMON SWIRL LOAF

 Categories: Breads, Cake mix, Fruits

   Servings:  2

      1 pk Active dry yeast                2 1/2 c  Apples,chopped and peeled

  1 1/4 c  Very warm water                   1/3 c  Sugar

      1    Egg                               1/3 c  Pecans, chopped

      1 pk 1-layer-size white cake mix         2 ts Cinnamon

      1 ts Salt                              1/4 c  Butter, melted

  3 3/4 c  Flour                        

----------------------------CONFECTIONER'S ICING-------

          Light cream                       1/2 ts Vanilla

     1 c  Confectioner's sugar, sifted          ds Salt

  In bowl dissolve yeast in 1-1/4 cups warm water(115-120 F) Add egg, cake

  mix and salt, beat until smooth. By hand, stir in enough flour to make a

  soft dough. Knead on floured surface until smooth ( dough will be sticy )

  Place in greased bowl; turn once. Cover, let rise until doubled in bulk,

  1-1/4 hours.

    Punch down, divide in half. Cover, let rest 10 minutes.

    Mix apples, sugar, pecans and cinnamon. Roll half of dough to 12x8"

  rectangle. Brush surface of dough with some of the butter. Sprinkle with

  half of the apple mixture. Starting a short end, roll as for jelly roll.

  Seal side and ends. Place in a greased 8-1/2x4-1/2x2-1/2" loaf pan. Brush

  top with more butter. Repeat with remaining dough, filling and butter.

  Cover, let rise in warm place until doubled (1 hour)

    Bake in 375 F oven for 30-35 minutes. remove from pans; cool. Drizzle

  with Confectioner's icing ( recipe follows) Sprinkle with chopped pecans if

  desired. Makes two.

    CONFECTIONER'S ICING:Blend enough light cream into 1 cup sifted

  confectioner's sugar to make of spreading consistancy. Blend in vanilla and

  salt.

      Title: PUMPKIN COFFEE LOAF

 Categories: Breads, Vegetables

   Servings:  1

    1/3 c  Shortening                      2 1/2 ts Baking powder

      1 c  Brown sugar, packed               1/2 ts Salt

      2    Eggs                              1/2 ts Ginger

      1 c  Canned pumpkin                    1/2 ts Cinnamon

    1/4 c  Milk                              1/2 ts Baking soda

      1 c  Flour                             1/4 ts Ground cloves

      1 c  Whole wheat flour                 1/3 c  Pumpkin seeds, chopped

  Cream shortening and sugar. add eggs, one at a time, beat well after each.

  Stir in pumpkin and milk. Stir together dry ingredients. add to pumpkin

  mixture. Beat 1 minutes with electric mixer. stir in seeds. Bake in greased

  loaf pan at 350 F for 55-60 minutes. Cool 10 minutes. remove from pan.

  Cool. Wrap, store overnight. Makes 1.

      Title: CHUNKY PEANUT BUTTER BREAD

 Categories: Breads, Pnut butter

   Servings: 18

           -FHMN87A Phill Bower                1 c  Chunky Peanut butter

      2 c  Flour                               1 c  Milk

    1/2 c  Sugar                               1    Egg; beaten

      2 ts Baking powder                       2 ts Vanilla

    1/4 ts Salt                           

  Preheat oven to 350.  Combine flour, sugar, baking powder andf salt into a

  large bowl.  Add the peanut butter, milk, egg and vanilla. Mix well. Pour

  into a greased loaf pan and bake for 50 to 60 minutes.

      Title: Apricot Braid

 Categories: Breads

   Servings:  4

           -Jo Ferry cmsj69b                  17 oz Can apricot halves in

      1 lb Loaf frozen dough                        -heavy syrup

      4 tb Margarine; softened               3/4 c  Miniature marshmallows

      4 tb Brown sugar                         1 ts Cinnamon

    Let bread dough completely thaw. On a lightly floured surface, roll

  thawed loaf into a rectangle approximately 14 by 8". Place rectangle of

  dough on a greased sheet pan. Spread with 2 tablespoons margarine and 2

  tablespoons brown sugar (save remaining margarine and sugar for glaze).

  Drain the apricots, reserving the liquid for the glaze.

    Place drained apricot halves lengthwise down center of rectangle.

  Sprinkle with marshmallows and cinnamon. With sharp knife or scissors, cut

  dough into strips lengthwise down eachside of rectangle. Make strips 1"

  wide an 2" deep (or cut in until it almost hits the filling). Gently

  stretch each strip and criss-cross over filling.

    Let rise in warm area until puffy, 30 to 60 minutes (see note). While

  rising make glaze.

    For glaze, combine remaining sugar and margarine with reserved apricot

  syrup in a medium sauce pan. Bring to a boil. Let boil for 5 minutes.

  Remove form heat. Set aside. When twist has risen, bake in a preheated 350

  oven for 25 minutes.

    Remove from oven and brush with glaze. Return twist to oven and bake 10

  to 15 minutes longer. Remove from oven, brush with additional glaze. Remove

  twist from sheet pan to cool on a wire rack. When cool, slice and serve.

    Note: Twist can be assembled in the evening to rise in the refrigeratior

  overnight. This enables you to quickly bake it for breakfast in the

  morning. Simply brush the unrisen twist with some melted margarine and

  cover with plastic wrap to keep from drying out while in the refrigerator.

  In the morning, proceed with remaining recipe instructions.

      Title: Sausage Cornbread

 Categories: Pork, Breads, Microwave

   Servings:  6

---------------------------PHYLLIS SMITH  WCDT64B------

     1 lb Bulk pork sausage                 1/2 ts Salt

   3/4 c  Flour                               2    Eggs; beaten

   3/4 c  Cornmeal                          1/2 c  Milk

     1 tb Sugar                             1/3 c  Sausage drippings

     1 tb Baking powder                 

  Crumble sausage over bottom of 9" round baking dish. Microwave on high

  setting for 4 1/2 to 7 minutes, stirring after half the time. Drain off fat

  and reserve 1/3 cup of it for cornbread. In another dish reserve half of

  the cooked sausage. Combine remaining ingredients in mixing bowl. Stir only

  till smooth. Pour over sausage in baking dish. Crumble reserved sausage

  over top. Center dish on inverted saucer in oven. Microwave on medium 6

  minutes, rotating every 2 minutes. Check for doneness by looking into the

  bottom of the dish to be sure there is no raw batter. Let stand for 10

  minutes before serving. SOURCE: My Famous Little Black Box

      Title: English Muffin in a loaf (2 loaves)

 Categories: Breads

   Servings:  2

           -RCXX09B G.Mulhorn                  1 tb Sugar

      2 c  Milk                                1 ts Salt

    1/2 c  Water                               2 pk Active dry yeast

  2 3/4 c  Flour                             1/4 ts Baking soda

    1/4 c  Cornmeal                       

  Heat until very warm (120-130F) the milk and water. Combine the other

  ingredients in a large bowl.  Add hot liquids to dry mix; beat well; stir

  in 3 cups flour to make stiff batter. Spoon into 2 bread pans, greased and

  sprinkled with cornmeal and sprinkle tops. Cover. Let rise in a warm place

  45 minutes.  Bake 400F for 25 minutes. Remove from pans immediately and

  cool.  (I rub top crust with oleo.)  Slice, toast and enjoy.

      Title: Skillet Sizzled Cornbread

 Categories: Breads

   Servings:  6

      1 c  Stone ground yellow               1/4 ts Baking soda

           -cornmeal                       1 1/4 c  Buttermilk

      1 c  Unbleached all purpose              1    Egg

           -flour                              2 tb Sugar

      1 tb Baking powder                     1/4 c  Vegetable oil

    1/4 ts Salt                                3 tb Butter

  Preheat oven to 375 degrees.  In a large bowl, combine cornmeal, flour,

  baking powder and salt.  In a small bowl, stir the baking soda into the

  buttermilk.  In another bowl, whisk together the egg, sugar to taste, and

  the oil, then whisk this mixture into the buttermilk mixture. Spray an 8 or

  9 inch cast-iron skillet with vegetable cooking spray. Put the skillet over

  medium high heat.  Add butter; heat until butter melts and is just starting

  to sizzle.  Tilt the pan to coat the bottom and sides. Add buttermilk

  mixture to cornmeal mixture; quickly stir together, using only as many

  strokes as needed to combine the mixtures. Scrape the batter into the hot,

  buttery skillet. Immediately put the skillet into the preheated oven and

  bake about 25 minutes, or until cornbread is golden brown. Cut into wedges

  to serve. (For a decandent cornbread, substitute 1 3/4 cups sour cream for

  the 1 1/4 cups buttermilk.)

      Title: Pane Di Mattina Alla Siciliana

 Categories: Breads, Italy

   Servings:  2

      1 ts Olive oil                         1/3 c  Marsala

      1 pk Active dry yeast                  1/2 c  Unsalted butter

    1/2 c  +1ts sugar                          3 tb Shortening

  1 1/3 c  Scalded milk cool to 100F       1 1/2 ts Fennel seeds

  6 1/2 c  Unbleached flour;approximate        4    Eggs

    1/4 c  Dried currents                      1 tb Grated lemon rind

    1/3 c  Golden raisins                    1/2 ts Salt

----------------------------------EGG WASH-------------

     1 tb Whipping cream                    1/2 tb Marsala

     1    Egg yolk                      

  brush olive oil over surface of a large stainless steel bowl. Put yeast and

  1 teaspoon sugar in bottom of bowl add 1 cup of scalded milk and stir to

  disolve the yeast. Set aside for 10 minutes then add 1-1/2 cups flour and

  remaining milk. Knead by hand or with mixer and dough hook till dough is

  soft and silky, about 7 or 8 minutes. Cover and let rise for 5 hours. While

  dough rises soak currents and raisins in Marsala for at least 1 hour. In a

  small sauce pan over low heat, melt butter and add 2 tablespoons

  shortening. add fennel seed, remove from heat and let stand till cool. add

  eggs one at a time to the fennel seed mixture and mix after each addition

  then add lemon rind and remaining sugar. Set aside. when dough has risen 5

  hours add fennel seed mixture and mix well. add salt and begin adding

  remaining flour, 1/2 cup at a time. when dough is firm enough to knead turn

  out onto a lightly floured board and knead till soft and smooth about 10 to

  15 minutes, adding as much additional flour as necessary to keep it from

  sticking. During final 5 minutes knead in raisins and currents. form dough

  into 2 loaves. use remaining shortening 2 grease 2 nine inch pans place

  dough in pans cover and let rise till doubled in bulk. this may take as

  long as 3 hours. preheat oven to 375 brush egg wash on bread 5 minutes

  before baking. brush again immediately before baking. Bake until loaves are

  golden brown and sound hollow when tapped about 35 minutes turn out and

  cool. this is Sicily's answer to the moring danish. recipe from The Coles

  group's, California Culinary Academy Italian cooking at the academy.

      Title: Merenda Fiorentina (Florentine snack bread)

 Categories: Breads, Italy

   Servings:  1

      1 pk Dry active yeast                         The crust

      1 ts Salt                                1 tb Minced garlic

      3 c  Unbleached flour                         Cornmeal for dusting

      1 c  Warm water (105F)                        Coarse salt

      3 tb Olive oil + oil for brushing        1 ts Minced fresh rosemary:option

  combine yeast, salt and flour in large bowl. combine water and oil in a

  small bowl add liquid to dry ingredients and mix till they form a rough

  mass. Knead mixture in a bowl with your hands till it holds together then

  turn out onto a lightly flour surface and knead in garlic. Continue till

  dough is smooth and elastic about 8 minutes form ball and let rest on a

  lightly floured surface covered for 1 hour. {Preheat oven to 375F Preheat

  oven to 375 roll dough into 12 X 14 inch rectangle and transfer to baking

  sheet sprinkled with cornmeal. Use finger tips to make indentations in the

  dough at 2 inch intervals sprinkle dough lightly with coarse salt and

  drizzle olive oil over the top. Sprinkle with rosemary if used bake till

  golden bnrown about 25 minutes remove from oven and brush with a little

  more oil cool slightly serve warm. to serve cut into thin slices and pack

  along with a picnic lunch with roast chicken roasted red peppers and red

  wine. recipe from the cole Group's California Culinary Academy Series

  cookbook "Italian cooking at the academy"

      Title: Pane Giallo (Polenta Bread)

 Categories: Breads, Italy

   Servings:  8

      5 tb Unsalted bread                      3    Eggs;separated

      2 tb Minced garlic                       2 c  Milk

      1 c  Polenta (coarse yellow corn       1/2 c  Half and half

           Meal)                               1 c  Roasted red peppers;minced

  1 1/2 ts Salt                                     Olive oil

      1 ts Fresh ground black pepper      

  in small skillet over moderatly low heat, melt 2 tablespoons of butter. Add

  garlic and saute until fragrant. remove from heat. combine polenta, salt

  and pepper in a bowl and set aside. Put egg yolks, milk and half and half

  in a saucepan and wisk well. Bring to a boil, whisking constantly. add

  cornmeal mixture gradually, then add garlic and red peppers. cook 2 minutes

  stirring constantly with wooden spoon. Add remaining butter and cook an

  additional 2 minutes. Preheat oven to 375 brush souffle dish or casserole

  with olive oil. Place dish in oven for 5 minutes to warm it. Beat egg

  whites with a pinch of salt until stiff peaks form. Gently fold whites into

  thickened cornmeal. Pour mixture into hot souffle dish. Bake until puffed

  and golden about 30 minutes. Serve immediately.

      Title: Pizza Dough

 Categories: Breads, Ethnic, Genie

   Servings:  1

      1 tb Fast rising yeast                 1/2 ts Salt

      1 c  Flour                             1/2 ts Sugar

      1 c  Luke warm water                 2 1/4 c  Flour

      2 tb Vegetable oil                  

  In a large bowl mix yeast and 1 cup of flour, then mix in water,oil, salt

  and sugar. Add 2 to 2-1/4 cups of flour or enough to make a soft dough.

  Knead until smooth and elastic. Place in a lightly greased bowl, turning

  dough to grease all over. Cover with a tea towel and let rise in a warm

  place for 1 to 1-1/2 hours or until dough doubles in size. Punch down and

  divide dough in half.

  Preheat oven to 425 F.  Grease pizza pans and roll out dough on lightly

  floured surface into a 12" circle. Place on pan. Let rise for 10 minutes.

  Put on topping and bake according to recipe directions. OPTION: For a

  crustier bottom, precook dough slightly (about 10 minutes or until edges

  are lightly browned).  Then put on topping and cook another ten minutes

  until cheese is golden brown. TO FREEZE DOUGH: Spread dough onto pans,

  cover with plastic wrap and freeze. Once frozen, put in plastic freezer

  bag. Keeps well for one month. Thaw in refrigerator.

      Title: Bill's Pizza Crust

 Categories: Breads, Ethnic, Genie

   Servings:  1

  2 1/2 c  Unbleached Flour                1 1/4 c  Pastry Flour

      1 pk Active Yeast:                   2 1/4 ts Salt

           -dissolved in:                  1 1/4 c  Tepid water

    1/3 c  Water                          

  Mix until massed, add 3 t Olive Oil Knead, & let rise to 3X size Knead

  again & let rise again to 3X size Cut in half, roll out every 2 minutes

  until expanded to 14 inches. Add toppings and bake at 450 for 12-15

  minutes.

  Bill was attempting to find the perfect pizza crust. He developed this over

  a period of time through trial and error. This should produce a thin firm

  crust for your pizza. Source: Bill the guitar player 1980

      Title: Herb Pizza Dough

 Categories: Breads, Ethnic, Genie

   Servings:  1

      1 pk Active dry yeast                2 1/4 c  All-purpose flour

      1 ts Sugar                             1/2 ts Salt

    7/8 c  Warm water,                         1 tb Garlic olive oil,

           -@110 degrees                            -more as needed  **

    1/4 c  Chopped herbs,                           Oil and cornmeal for pan

           -optional *                    

  Stir together the yeast, sugar and warm water.  Let stand until foamy,

  about 10 minutes.

  In the work bowl of a food processor fitted with the steel blade, chop the

  herbs.  Turn off machine.  Add flour and salt. Turn the machine on and off

  a couple of times. While the machine is running, add yeast. Process until

  the dough forms a ball at the side of the bowl. Add garlic, olive oil and

  process for 30 to 40 seconds more.

  Transfer dough to a bowl that has been oiled with olive oil. Turn the dough

  until the entire surface has been coated with the oil. Cover bowl with a

  damp towel and allow to rise in a warm draft free place for 1 hour or until

  doubled.

  Roll out on a lightly floured surface and if dough is too elastic, try

  tossing it from hand to hand to flatten it out. Lightly grease the pizza

  pan with a little oil and sprinkle with cornmeal. Place the dough on the

  pizza pan and trim the edges.  Bake for 10 minutes @425 degrees. Remove

  from oven, lightly brush the crust with a little more oil and proceed with

  recipe.

  Makes enough dough for one 12" crust.

  * Try basil, thyme, Italian flat leaf parsley, oregano, rosemary, cilantro.

      Title: Pizza Dough #1

 Categories: Breads, Ethnic, Genie

   Servings:  1

      1 pk Active dry yeast                  1/2 ts Salt

    3/4 c  Warm water                          2 tb Olive or vegetable oil

    1/2 ts Sugar                               2 c  All-purpose flour

  Dissolve  the yeast in the water.  Stir in sugar, salt, oil and one and 3/4

  cups of the flour.  Turn onto a well-floured board and knead until smooth

  and elastic. This should take about five minutes. Knead in enough of the

  remaining flour to prevent sticking.

  David Andrews

      Title: Whole Wheat Pizza Crust

 Categories: Breads, Ethnic, Genie

   Servings:  2

      1 pk Dry yeast                         3/4 c  Whole wheat flour

      1 c  Warm water                          2 ts Salt

           -(105 to 115 F)                     4 ts Cornmeal (optional)

  2 1/2 c  All-purpose flour              

        Stir yeast into warm water and set aside for 5 to 10 minutes. Combine

  the flours and salt in a mixer bowl; add yeast mixture. Mix until dough

  begins to pull away from side of bowl. (Add a little more flour if dough

  sticks to side.)  Divide dough in half.  On a floured surface with floured

  rolling pin, roll each half into a 15-inch circle (dough should overlap pan

  by 1 inch all around). If dough resists rolling, let it rest a few minutes

  and try again. Dough can be refrigerated or frozen before rolling. Thaw

  thoroughly before attempting to roll out.

        Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle

  with cornmeal (optional). Arrange each crust in a prepared pan and top as

  desired.

        [ MODERN MATURITY: Feb/March 1990 }

  Posted By: Fred Peters

      Title: New Classic Pizza Dough

 Categories: Breads, Ethnic, Genie

   Servings:  1

      1 pk Dry Active Yeast                  3/4 c  Cold milk

    1/2 c  Warm water                          2 tb Olive Oil

           -(105-115F)                         3 c  All-Purpose flour

    1/8 ts Sugar                           1 1/2 ts Salt

    For two 16 inch crusts     (Food Processor Directions)

    Mix the yeast and 1/4 tsp sugar in the 1/2 cup of warm water.

    Let stand for 10 minutes, until bubbly.

    Measure the DRY ingredients into the bowl of the processor.

    Stir the 3/4 cup milk into the finished yeast mixture.

    Turn on the processor and pour in the yeast mixture,

    then the oil, stop the machine when the dough has

    massed on the blade.

    The dough will be soft.

    Allow it to rest 5 minutes.

    Turn on the processor for a few seconds more (no more than 5)

    Turn the dough out onto a lightly floured surface and

    knead by hand about 60 strokes.

    Let the dough rise in a covered bowl until doubled (about 1 hr.)

    Divide the dough in half. The dough may be kept covered in a cool

    place (up to an hour)

    Use it immediately, refrigerated it or even freeze it.

      Title: Mama Lorraine's Pizza Dough

 Categories: Breads, Ethnic, Main dish, Genie

   Servings:  1

      1 pk Yeast                           1 1/3 c  Lukewarm water

    1/3 c  Honey                               3 c  Flour (mix white &

    1/3 c  Cooking oil                              -whole wheat)

           Salt                           

  In a very large mixing bowl, add water and yeast. Dissolve yeast. Add honey

  and oil.  Stir well.  Add flour, one cup at a time until dissolved, then

  add rest to make a bread dough consistency. Take dough from bowl and on

  floured surface, knead for about five minutes. Roll into ball and in

  greated bowl put into a warm oven for an hour to rise. After an hour,

  grease a cookie sheet and flatted dough evenly all over, make edges come up

  on sides.  Turn oven to 350F, place dough on cookie sheet in oven for 15

  minutes.  Take out, add toppings and sauce, then cook for 20 more minutes

  at 370-375F.  Watch closely.  If cheese browns too fast, cook longer at a

  lower temperature. Source: MamaLorraine, 1975.

      Title: Pizza Dough #2

 Categories: Breads, Ethnic, Genie

   Servings:  1

----------------------------IN A LARGE BOWL MIX-------

     1 pk Dry yeast                       1 3/4 c  Hot tap water

------------------------STIR UNTIL YEAST IS DISSOLVE---

   1/2 ts Salt                                2 c  Flour

  Now with a mixer mix (if hand-held mixer) 2 minutes high speed or (if you

  have a regular mixer) 2 minutes medium speed.

  Then add:  1       cup     flour

  And carefully mix high speed for one more minute.

  Then add by hand kneeding for 5 minutes minimum: 1 cup flour (or more if

  dough is too sticky) Kneed this until the dough is soft but easily

  handlable without being too sticky. Place in a bowl greased with olive oil

  in a warme (but turned off!) oven covered with a cloth and let the dough

  rise until it is doubled ~ takes about 1 1/2 hours or so.

  When dough has risen punch it down and separate it into either 2 for 2

  thick crust pizzas or 4 for 4 thin crust pizzas and carefully, by spinning

  and tossing the dough shape it into olive oil greased (lightly) pans. Be

  careful you don't toss it too high!

  Place on top your favorite sauce and fixings and bake for 20 minutes or

  until edges look done (baking time depends on the oven) at 375 f

      Title: Sarah's Pizza Crust

 Categories: Breads, Ethnic, Genie

   Servings:  1

      1 tb Yeast                                    -110 to 115 degrees

      1 tb Sugar                               3 c  Flour

      1 c  Warm water                     

  Disolve yeast and sugar in water.  Stir in flour 1/2 cup at a time. Knead

  10 mins or so. Rise. Punch down, rest 10 mins. Pat into lightly oiled pizza

  pan. Finish as usual.

      Title: Traditional Pizza Dough 1

 Categories: Breads, Ethnic, Genie

   Servings:  1

    1/4 c  Water (110 to 115 F.)                    -115 Degrees F.)

    1/2 ts Sugar                               1 tb Olive Oil (Room Temperature)

    1/2 ts Salt                            1 1/2 c  Unbleached Flour

    1/2 pk Dry Yeast                                Additional Flour

    1/4 c  Warm Water (110 to                       Additional Water

   HAND METHOD:

     Pour the first 1/4 Cup of water into a medium bowl and add the sugar and

  salt, stirring to dissolve the sugar. Sprinkle the yeast over the water

  mixture, stirring once to blend and let sit for 5 minutes until the top is

  bubbly and the yeast has bloomed. Stir in the remaining warm water and the

  oil.  Place the flour in a large bowl and add the water and oil mixture to

  it.  Stir, adding enough flour to make a soft dough that will pull away

  from the sides of the bowl. If it is too dry, add a little water a tbls at

  a time.

   Turn the dough out on a well-floured work surface, sprinkle the top with a

  little additional flour.  Knead until it become very springy, elastic and

  very smooth.  It should be light in weight, if it is heavy, you have use

  too much flour and it will not raise properly.

   Form into a smooth ball and let rest on the work surface while you wash

  and clean the large bowl.  Spray with a non-stick spray. Put the ball of

  dough into the bowl and turn it over to get some of the spray on the top.

  Cover with plastic wrap or a warm, damp, clean dishtowel. Let the dough

  rise in a warm, draft free place until double in volume, about 1 1/2 to 2

  hours.

   If the dough rises before you are ready, punch it down in the bowl by

  kneading making sure all of the air is gone.  Turn it over and reshape it

  into a ball and let rise again.  If the top is dry, use a little olive oil

  to grease it.  You can punch the dough down and cover the bowl and keep the

  dough refrigerated for up to two days before letting it rise at room

  temperature.

   For a thin, crisp pizza crust punch the dough down and turn out and spread

  over a pizza pan or baking sheet or a bakers peel. Cover with filling and

  topping, baking at once.

   For thicker, softer pizza crust punch the dough down and turn out shaping

  as above and then cover lightly with a clean dishtowel. Let rise about 30

  minutes before covering with filling and topping.

   Makes enough dough for one 12 to 14 inch round pizza, two 7 to 8- inch

  round pizzas or one oblong pizza, or one dozen appetizer-sized pizzas.

   From Pizza Cookery by Ceil Dyer.

      Title: HERB PARMESAN BREAD

 Categories: Breads, Breadmaker

   Servings:  1

--------------------------------1-POUND LOAF-----------

     2 c  All-purpose flour                   1 tb Milk

     2 tb Sugar                             3/4 c  -Water; lukewarm

   1/2 ts Salt                            1 1/2 ts Active dry yeast

     1 tb Butter or margarine;softened      1/4 c  Parmesan cheese; grated

          - (or shortening, softened)         1 tb Italian-style herbs

  (Nancy Hagfors - N.HAGFORS on GEnie; GXDB48A on Prodigy)

      Title: ENGLISH MUFFIN LOAF

 Categories: Breads

   Servings:  2

---------------------------NANCY HAGFORS GXDB48A------

     2 pk Active dry yeast                    2 c  Milk

     6 c  Flour; unsifted                   1/4 ts Baking soda

     1 tb Sugar                             1/2 c  Water

     2 ts Salt                                     Corn meal

  * makes 2 loaves

  Combine 3 cups flour, yeast, sugar, salt, and baking soda. Heat liquids

  until very warm.  Add to dry mixture; beat well. Stir in rest of flour to

  make a stiff batter. Spoon into two 8-1/2 x 4-1/2 inch pans that have been

  greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover;

  let rise in warm place for 45 minutes. Bake at 400-degrees for 25 minutes.

  Remove from pans immediately and let cool.

      Title: Deluxe Jalepeno Cornbread

 Categories: Breads, Ethnic, Genie

   Servings:  9

      1 c  Yellow cornmeal                          Pimento

     17 oz Whole kernel corn                        -chopped

    1/2 ts Baking soda                       1/2 c  Margarine

    3/4 ts Salt                                     -melted

      1    Jalepeno peppers                    1 c  Cheddar cheese

           -chopped                                 -grated

      2    Eggs                                1 md Onion

           -beaten                                  -chopped

      1 c  Buttermilk                     

  Mix all ingredients except cheese.  Pour into a well-greased 9x9" pan.

  Place the 1 C. cheese on top. Bake at 350^ for 45 minutes. Serves 4-6

  people.

  SOURCE;  Fiesta Favorites - compiled by California Home Economics Teachers

  of

      Title: Antipasto Bread

 Categories: Breads, Ethnic, Genie

   Servings:  2

      2    Loaves frozen bread dough         1/2 lb Provolone

           -thawed                                  -sliced

      1    Jar mixed colored peppers         1/4 lb Salami

           -in oil                           1/4 lb Pepperoni

      1    Egg                                      Oregano

           -slightly beaten               

  On a lightly floured surface, roll bread dough out, 1 at a time, to 14x8

  inch rectanges.  Brush rolled dough with beaten egg. Use half of the

  ingredients per loaf. Arrange ingredients on bread doutyh. Stretch dough

  and bring down top; bring up bottom of dough and roll in jelly-roll

  fashion.  Seal edges and ends with egg wash. Place on bakin gsheet. Repeat

  second loaf. Cool loaves loosely with towel and let rise about 30 minutes.

  Brush and seal with egg wash.  Bake 30 minutes at 350F.

      Title: Peppy Pizza Pie

 Categories: Main dish, Breads, Ethnic, Genie

   Servings:  6

      1 lb Lean Ground Beef                    8 oz Tomato Sauce; 1 Cn

      2 oz Pepperoni; Chopped,                 8 oz Mushroom Stems & Pieces; *

           -1/3 C Abt                        1/4 c  Ripe Olives; Pitted,

    1/3 c  Bread Crumbs; Dry                        -Sliced

      1    Egg; Lg                             1 c  Mozzarella Cheese;

    1/2 ts Oregano Leaves                           -Shredded

    1/4 ts Salt                           

  *    Use 1 8-oz can of Mushroom Stems and Pieces that has been drained.

  Heat the oven to 400 degrees F.  Mix the meats, bread crumbs, egg, oregano

  leaves, salt and half of the tomato sauce. Press the mixture evenly against

  the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the

  mushrooms and olives in the meat line pan then pour the remaining tomato

  sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni

  gives a red-flecked appearance to the meat. Sprinkle the pie with the

  shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then

  cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a

  9-inch one but put a pan under it to catch the run off of juices. Also you

  can use an 8 oz can of cut green beans or whole kernel corn in place of the

  mushrooms if desired.

      Title: AMISH BREAD W/OATMEAL

 Categories: Breads

   Servings: 12

---------------------------NANCY HAGFORS GXDB48A------

     1 c  Sourdough starter                   3    Eggs

   1/2 c  Oil                                 2 ts Baking powder

     1 c  Light brown sugar                 1/2 ts Baking soda

   3/4 c  Flour                           1 1/2 ts Cinnamon

   3/4 c  Oatmeal (quick)                   1/2 ts Nutmeg

  Mix all ingredients together.  Bake at 350-degrees for 40 minutes.

      Title: HERMAN WHEAT'N'HONEY STARTER *

 Categories: Breads, Sourdough, Herman

   Servings:  1

           -Deborah Seckinger GDJF29B          2 tb Dry yeast

      1 tb Ginger                              2 c  Milk

    1/2 c  Honey;or brown sugar                1 c  Whole wheat flour

    1/3 c  Warm water                          1 c  Flour white;or unbleached

  Sprinkle ginger and 1 T honey or brown sugar over warm water. Sprinkle

  yeast over this and stir. Let stand in warm place about 10 minutes till

  doubled in size. Mix milk, rest of honey or brown sugar, flours into yeast

  mixture in a glass container about the size of a gallon pyrex jar. Stir,

  using only a wooden spoon, since metal objects will retard herman's growth.

  Leave the cover on lossely or place a glass plate over the top of the

  container. So Herman can breathe. Herman doubles, enen tripples at time of

  vigorous rising. Place Herman in a warm place overnight. Next day

  refridgerate, Lossely covered and stir each day. This is very important

  with wheat and honey starter as more gasses form in the container and are

  released during stirring. Formation of this gas may cause the starter to

  appear darker on the top than on the bottom. But this is okay. On the 5 th

  day measure out 1 cup herman for baking and another to give to a friend if

  you wish. Then feed what herman you have left thusly: FEEDING HERMAN 1/2

  CUP WHOLE WHEAT 1/2 C WHITE FLOUR 1 C MILK 1/4 C HONEY;OR BROWN SUGAR 1/4 T

  GINGER STIR WELL KEEP IN FRIDGE Formatted by Diana Lewis

      Title: INSTANT POTATO STARTER *

 Categories: Sourdough, Breads

   Servings:  1

           -DON SIMMONDS   (VJHS00B)   

----------------------------------STARTER--------------

      1 pk Dry yeast,                          2 tb Salt

    1/2 c  Sugar                             1/2 c  Instant potato flakes

      2 c  Warm water,                  

------------------------------------FEED---------------

   3/4 c  Sugar,                              1 ts Instant potato flakes

     1 c  Warm water,                  

-----------------------------------BREAD--------------

     1 c  Starter,                          1/4 c  Sugar

 1 1/2 c  Lukewarm water                    1/2 c  Oil,

     1 ts Salt,                               6 c  Flour

  STARTER:  Dissolve yeast in 1/2 C. of warm water. Add remaining ingred. and

  stir well. Place in glass jar, covered loosely with foil, plastic wrap,

  etc. (to allow for gas expansion). Keep at room temperature for 24 hrs.

  Then place starter in frig. for 3-5 days. Feed: After starter has been

  refrigerated 3-5 days, take out and feed it above mixture. Let stand out

  (loosely covered) all day (8-10 hrs.). Take out 1 C. to use in making bread

  and return remaining starter to frig. Keep refrigerated from 3-5 days; feed

  again. After feeding, take out 1 C. to use in making bread, or give 1 C. to

  a friend, or throw 1 C. away. Starter must be fed again in 3-5 days. Bread:

  Mix first 5 ingred. together. Add in flour 1 C. at a time until thoroughly

  mixed. Knead until good "elastic" consistency, but don't over knead. Place

  approx. 2 Tbl. oil in bottom of large boowl; turn dough over so oiled side

  is facing up. Cover with dish towl; let rise until double - about 8-10 hrs.

  Punch down, knead again only a few times, mixing in flour until good

  consistency. Divide dough in half, shape into loaves. Place in ungreased

  loaf pans; let rise again (4-6 hrs.). Bake @ 350 for 25-35 min. until

  golden brown and loaves sound hollow when tapped. Cinnamon Bread: Before

  placing dough in loaf pans to rise, roll out, brush with melted butter,

  sprinkle with cinnamon and sugar. Roll up and place in loaf pan to rise.

  This is a great receipe - I've enjoyed it for years! Your starter should

  bubble a little after it has set out for the day (before you feed it). If

  not, I have added yeast to the warm water of the "feed" and added it in and

  the starter has recovered just fine! Enjoy! And let me know how you like

  it! Don in Arlington, TX 8/28

        FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 05/01 3:54 PM

 TO:      ALL FROM: MARGE NEMETH (GNFK05B) SUBJECT: R-MM SOURDOUGH START

      Title: AUNT CORA'S SOURDOUGH BISCUITS *

 Categories: Breads, Sourdough

   Servings:  4

  1 1/2 c  Sifted Unbleached Flour             2 tb Sugar

      3 ts Baking Powder                     1/4 c  Shortening, Melted

      1 ts Salt                            1 1/2 c  Sourdough Starter

  1 1/2 ts Baking Soda *                 

  *   More Baking Soda may be added if the starter if very sour. Place flour

  in bowl, add starter in a well, then add melted shortening and dry

  ingredients. Mix lightly and turn out onto a lightly floured board and

  knead until the consistency of bread dough, or of a satiny finish. Pat or

  roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat

  all sides of biscuits with melted butter. Let rise over boiling water for

  1/2 hour.  Bake at 425 degrees F for 15 to 20 minutes.

      Title: Fruit Bread With Grape-nuts  Tspn00b

 Categories: Breads

   Servings: 10

      2 c  Milk; scalded                       1 c  Plus 3 tb. sugar

      1 c  Grape-nuts                          1    Egg; well-beaten

      3 c  Sifted flour                        3 tb Butter

      4 ts Baking powder                       1 c  Currants or raisins

  1 1/2 ts Salt                                1 tb Orange rind; grated

  Pour the scalded milk over the grape-nuts and set aside to cool. Sift

  baking powder, salt, sugar, and flour together, and then twice more. Add

  the beaten egg and butter to the grape-nuts and milk mixture and blend

  well.  Add flour, stirring gently until blended. Mix in raisins and orange

  rind.  Turn into a well-buttered loaf pan, and let stand for 1/2 hour. Bake

  in 350 oven for an hour and 25 minutes.  FROM: KATE SMITH'S "COMPANY'S

  COMING" COOKBOOK---Lisa Crawley TSPN00B

      Title: Apple Cinnamon Bread

 Categories: Abm, Breads

   Servings:  1

-----------------------------------SMALL--------------

   1/2 c  ;water                            1/4 ts ;salt

 2 1/2 tb Apple juice concentrate             1 c  Flour,whole wheat

   1/4 c  Applesauce                      1 1/2 tb Vital gluten;optional

   1/2 ts Cinnamon                            1 c  Flour,bread

     2 ts Sugar,brown                         1 ts Yeast

-----------------------------------MEDIUM--------------

   3/4 c  ;water                            1/3 ts ;salt

 3 3/4 tb Apple juice cocentrate          1 1/2 c  Flour,whole wheat

   1/3 c  Applesauce                          2 tb Vital gluten;optional

   3/4 ts Cinnamon                        1 1/2 c  Flour,bread

     1 tb Sugar,brown                     1 1/2 ts Yeast

-----------------------------------LARGE--------------

     1 c  ;water                            1/2 ts ;salt

     5 tb Apple juice concentrate             2 c  Flour,whole wheat

   1/2 c  Applesauce                          3 tb Vital gluten

     1 ts Cinnamon                            2 c  Flour,bread

 1 1/3 tb Sugar,brown                         2 ts Yeast

  Pats comments.... "This bread is really good. It can be used on the timer.

  On my Panasonic I use the regular cycle, but with the light crust due to

  all the juices in it. Makes a beautiful high rising loaf with a warm

  cinnamon color. Definitely use the vital gluten as it rises much better. I

  use frozen apple juice concentrate. You could also add raisins or chopped

  apples, either fresh or dried, or even nuts might be nice. Fits McD

  beautifully, don't you think?!"

  From Donna German's Book III Posted by Pat Ballard MGFN03A on Prodigy MM by

  J.Duckett1 (Kat)

      Title: Sausage Bread***

 Categories: Italian, Breads

   Servings:  2

           - G. Granaroli XBRG76A            1/4 lb Shredded mozzarella

           - MM:MK VMXV03A                   1/4 c  Grated cheese

      1 lb Pizza dough                              Salt and pepper

      4    Sausage links                            Egg wash (1 egg whipped

      1 lg Onion chopped                            With 1 tb water)

      1 lg Pepper                         

  Let dough rise until double in size. (about 4 hrs) Squeeze sausage meat

  from skin and crumble. Sautee with onion and chopped pepper. Drain well.

  Punch down dough and cut in half. Roll into a rectangle. Top with half meat

  and cheeses. Roll up and place in shallow baking pan seam side down. Repeat

  with other dogh. Brush egg wash over both loaves. Cut 3 slits 1" in each

  loaf. Bake at 375 for 25-30 min. Serve warm.

      Title: All-Bran Seed Loaf

 Categories: Breads

   Servings: 10

    3/4 c  Whole wheat flour                 3/4 c  Orange juice

    3/4 c  Flour, all-purpose                1/4 c  Honey

      1 tb Baking powder                       2    Eggs

    1/2 ts Salt                              1/4 c  Vegatable oil

    1/3 c  Sesame seeds                      1/2 c  Bran cereal

      2 ts Poppy seeds                    

  Stir together flour, baking powder, salt and seeds. In large bowl, beat

  together orange juice, honey, eggs and cereal. Let stand 2 min. Add flour

  mixture, stirring only until well combined. Spread evenly in greased 8.5 x

  4.5 x 2" loaf pan.  Bake at 350f about 40 min. Let cool 10 min and remove

  from pan.  Cool completely before slicing.

      Title: Bagel Thins, Lo Cal, Lo Salt

 Categories: Appetizers, Breads, Low-cal

   Servings: 20

      1    Bagel                               1 ts Oregano, dried

      2 ts Soft margarine, melted         

  Using a very sharp serrated knife, slice bagel into very thin rounds.

  Arrange in single layer on baking sheet; brush with margarine. Sprinkle

  with oregano. Bake in 350F oven for 12 minutes. Let cool and store in

  airtight container for up to 1 week. Per 1 piece serving: 14 cal; .5g fat,

  0 cholesterol, 15 mg salt.

      Title: BRAN MUFFINS

 Categories: Breads

   Servings: 12

      1 c  White flour                     1 1/4 c  Skim milk

      2 c  Bran                              1/2 c  Molasses

    1/4 c  Cornmeal                            1 ts Baking soda, dissolved in wa

      1 ts Salt                                1 c  Raisins (optional)

  Mix all ingredients together and pour into a muffin tin, using either

  nonstick pan or paper liners.  Bake 325F for 25 min.

      Title: CARROT OR ZUCCHINI MUFFINS

 Categories: Breads

   Servings: 24

  1 1/2 c  Whole-wheat flour                   2    Eggs

      1 ts Salt                              1/4 c  Vegetable oil

  1 1/2 ts Baking soda                     1 1/2 c  Skim milk or orange juice

      1 ts Cinnamon                            2 tb Vinegar

    1/2 ts Nutmeg                            1/2 c  Honey

  1 1/2 c  Natural bran                      1/4 c  Molasses

      3    Carrots, 1c grated                1/2 c  Raisins

  Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food

  processor, 4 to 5 seconds.  Pour into large mixing bowl. Process carrots

  until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3

  seconds and add to bowl along with the milk, vinegar, honey, molasses, and

  raisins.  Stir with a wooden spoon until just blended; do not overmix.

  Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25

  min.

      Title: Corn Muffins

 Categories: Muffins, Breads

   Servings:  2

    1/3 c  Unbleached flour                    1    Large beaten egg

    1/3 c  Yellow cornmeal                   1/4 c  Milk

      2 tb Sugar                               4 ts Cooking oil

  1 1/2 ts Baking powder                            Yellow corn meal

    1/4 ts Salt                           

  In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar,

  baking powder, and salt.  Make a well in the center of the dry ingredients.

  Stir together beaten egg, milk and cooking oil. Add all at once to the dry

  ingredients, stirring just till moistened. Line four 6-oz custard cups with

  paper baking cups. Fill 2/3rds full. Sprinkle a little additional cornmeal

  atop muffins.  Micro-cook, uncovered, on 100% power about 1 1/2 minutes or

  till done, rearranging twice. (When done, the surface may appear moist but

  a wooden pick inserted near the center should come out clean.)

      Title: PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS

 Categories: Breads

   Servings: 12

      1 c  Whole wheat flour                   1 c  100% all-bran cereal

      1 tb Baking powder                     1/3 c  Skim milk

    1/4 ts Salt                              1/4 c  Vegetable oil

  1 1/2 tb Brown sugar                         8 oz Can crushed pineapple w juic

      1    Egg                            

  Mix the flour, baking powder, salt, and sugar.  Beat the egg slightly. Add

  cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min. or

  until the cereal has softened. Stir the pineapple, including the juice,

  into the mixture.  Add flour mixture, stirring only until combined. Spoon

  the batter evenly into a paper-lined muffin tin and bake at 400F for about

  25 min.  Serve warm.  Cal: 100, Fat: 1g.

      Title: Potato Farls (Irish)

 Categories: Breads, Appetizers

   Servings:  8

  1 1/4 lb Potatoes (3 or 4)                 1/2 ts Salt

      2 tb Butter, melted                      4 ts Vegetable oil

      1 c  Flour, all purpose             

  Peel and halve potatoes; put in large saucepan with enough water to cover.

  Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain

  well; return to saucepan over low heat. Add butter; mash potatoes well.

  Stir in flour and salt.  Gather mixture into a ball; turn onto lightly

  floured surface.  Knead lightly until smooth. Divide dough in half. Roll

  out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into

  quarters; set aside. Repeat with remaining dough. In large nonstick

  skillet, heat half the oil over medium-high heat. Cook dough quarters in

  batches, 2 minutes on each side or until golden brown, adding more oil as

  necessary. Serve warm.

      Title: Rhubarb-Pecan Muffins

 Categories: Breads

   Servings: 12

      2 c  Flour                               1    Egg, large

    3/4 c  Sugar                             1/4 c  Vegetable oil

  1 1/2 ts Baking powder                       2 ts Grated orange peel

    1/2 ts Baking soda                       3/4 c  Orange juice

      1 ts Salt                            1 1/4 c  Rhubarb, fresh fine chopped

    3/4 c  Chopped pecans                 

  Combine all dry ingredients.  Beat egg and oil; add orange juice. Add to

  flour mix.  Add rhubarb.  Bake 350F 25-30 min.

      Title: Soda Bread (Irish whisky soda)

 Categories: Breads

   Servings:  8

           -----------bread----------–

      1/2 c  Honey, liquid

      4 c  Flour, all purpose                1/4 c  Irish whisky or buttermilk

      1 ts Salt                                    

-----------glaze-

     1 ts Baking soda                         2 ts Irish whisky

   1/4 c  Butter, chilled                     2    Ilk

     1 c  Raisins or currants (option)  

  BREAD:  In large bowl, combine flour, salt and baking soda. With pastry

  blender or two knives, cut in butter until mixture resembles coarse crumbs.

  Stir in raisins or currants (if using). In separate bowl, combine

  buttermilk, honey and whisky.  Add all at once to dry ingredients; stir

  just until no dry spots remain. Turn dough out onto lightly floured

  surface. Knead lightly 1 minute (too much handling will toughen loaves,

  while too little will inhibit rising.)  Divide dough in half and shape each

  half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round

  cake pans. With floured knife, cut a cross 1/2 in deep in each loaf.

  GLAZE:  In small bowl, combine whisky and milk. Brush loaves with glaze.

  Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when

  tapped on bottoms. Remove from pans; let cool on wire racks. Cut into

  wedges.

      Title: Spaetzle Cheese Noodles

 Categories: German, Breads, Cheese

   Servings:  4

      3 tb Butter or margarine                 1 ts Dry mustard

      3    Onions;sliced in small rings        2 c  Spaetzle noodles

      3 oz Emmenthaler cheese; grated          2 tb Chives; chopped

  Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry

  mustard.  Add cooked noodles to cooked onions and cheese; mix well. Place

  mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30

  minutes or until hot and bubbly.  Sprinkle top with chopped chives before

  serving.

      Title: Toasty Walnut Muffins

 Categories: Muffins, Breads

   Servings:  2

    1/4 c  Quick-cooking rolled oats           2 tb Milk

    1/2 c  Unbleached flour                  1/4 c  Broken walnuts, toasted

      2 tb Sugar                               2 tb Raisins

    1/2 ts Baking powder                       2 ts Unbleached flour

           Dash ground cinnamon                1 ts Brown sugar

      1    Large beaten egg yolk               1 ts Butter or margarine

      2 tb Cooking oil                    

  Stir together oats and 2 T warm water, let stand for 5 minutes. Meanwhile

  stir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH of

  salt.  Stir egg yolk, oil and milk into oat mixture; add to dry

  ingredients, stirring just till moistened.  Fold in 3 T of the walnuts and

  the raisins.  Line four 6-ounce custard cups with paper baking cups. Fill

  2/3rds full. Combine 2 t flour , brown sugar, butter, and remaining

  walnuts.  Sprinkle atop muffins.  Micro-cook, uncovered, on 100% power for

  1 1/2 to 2 1/2 minutes or till done, rearranging twice. (When done, surface

  may still appear moist but a wooden pick inserted near the center should

  come out clean.)  Remove from custard cups. Let stand on a wire rack for 5

  minutes.  Serve warm.

      Title: Tomato Brushetta, Lo Cal

 Categories: Appetizers, Breads, Low-cal

   Servings:  4

      8    Slices fr or italian bread          1    Tomato, diced

      2    Garlic cloves, halved               1 pn Oregano,dried

      1 ts Olive oil                           1 pn Ground pepper

      2 tb Onion, minced                       2 ts Parmesan cheese, optional

  Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in

  nonstick skillet over medium-high heat; add onion and cook, stirring until

  tender.  Add tomato, oregano and pepper, stir.  Spoon tomato mixture over

  garlic side of hot toast and serve immediately. Alternatively, sprinkle

  with Parmesan and broil for 1 minute. Per serving (2 slices): 105 cal; 2 g

  fat; 1 mg cholesterol; 190 mg salt.

      Title: Wheaten Bread (Maddybenny, Irish)

 Categories: Breads

   Servings:  1

      3 c  Flour, whole wheat                1/2 ts Nutmeg, grated

      1 c  Flour, all purpose                  2 c  Buttermilk

      1 ts Baking soda                         1 ts Orange rind, grated

    1/2 ts Salt                           

  In large bowl, stir together whole wheat and all-purpose flours, baking

  soda, salt and nutmeg. Make a well in centre; add buttermilk and orange

  rind. Mix just until dough is soft but not sticky. Turn dough out onto

  lightly floured surface.  Knead 10 times. Put dough into greased 8 x 4 in

  (1.5 L) loaf pan. Bake in 350F (180C) oven 20 minutes. Reduce temperature

  to 300F (150C); bake 25 to 30 minutes longer or until a cake tester

  inserted in centre of loaf comes out clean. Turn out onto wire rack.

      Title: Wild Onion Bread

 Categories: Breads

   Servings:  1

  1 1/2 oz Package onion soup mix            3/4 c  Hot water

      1 pk Dry yeast                           2 tb Sugar

      2 tb Warm water                               Egg

      2 x  Recipies Dry Baking Mix             1 c  Sourdough Starter

  Add soup mix to 3/4 cup hot water;let stand until lukewarm. In a separate

  container, soften yeast and sugar with 2 tablespoons warm water.Beat soup

  mixture and yeast mixture together with egg, 1 cup Dry Baking Mix and

  Sourdough Starter. Stir in remaining Dry Baking Mix to make a stiff dough.

  Place on a floured surface;knead until smooth and elastic. Place in a

  greased bowl, turning to grease top. Cover and let rise for 2 hrs. Shape

  into a round loaf. Place on a greased pan, cover and let rise 45 mins. Bake

  in a 375 Deg. oven for 35 mins.

      Title: Cream Biscuits

 Categories: Breads, Londontowne

   Servings:  1

      4 c  Flour                               1 ts Salt

      3 ts Cream of tartar                 1 1/2 ts Baking soda

    1/4 c  Butter                              2 c  Cream or "Half and Half"

  Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on

  a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a

  hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs.

  William C. Edmonston

      Title: Corn Fritters

 Categories: Breads, Londontowne

   Servings: 16

  1 1/2 c  Sifted flour                    1 1/2 ts Baking powder

      1 ts Salt                               16 oz Can cream style corn

      1    Egg, slightly beaten                1 c  Corn oil

           Powdered sugar                 

  Sift together dry ingredients. Mix together corn and egg. Add dry

  ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop

  batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2

  minutes on each side until golden brown. Drain on absorbent paper, and dust

  with powdered sugar if desired. Makes 16 fritters. Mrs. John P. Elberti

      Title: Frances Cook's Bread & Rolls

 Categories: Breads, Londontowne

   Servings: 24

    3/4 c  Milk                                1    Fresh cake yeast

    1/4 c  Sugar                               3 tb Shortening

      1 ts Salt                                1    Egg

  3 1/2 c  Flour                             1/4 c  Lukewarm water

  Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm

  while softening yeast in a small bowl with the warm water. When soft, add

  the egg and beat together slightly. Pour the yeast/egg mixture into the

  milk mixture and stir them together.

  The flour may be sifted or poured into the liquid. With a large spoon, stir

  until flour/milk is well mixed. You should have a firm, but not stiff

  dough. Without removing it from the bowl, cover the dough with a plate or

  towel and set aside to rise until double in bulk (about 2 hrs depending on

  the temperature in the kitchen). Instead of letting the dough rise at this

  point you may put it in the refrigerator and use it later, or the next day.

  Watch to make sure it doesn't spill out of the bowl. If it starts to spill

  before you're ready to use it, punch it back down. Refrigerated dough is

  easier to handle but takes longer to rise.

  BREAD: If you want to make bread, dump the dough out of the bowl onto a

  floured surface and with more flour as needed to keep it from sticking,

  knead it until springy and easy to handle. This dough does not require a

  lot of kneading; only enough to make it easy to handle. For 2 medium size

  loaves cut the dough in half and knead/shape each into loaves and put into

  greased baking pans. Allow about 2 hours for the dough to double again.

  Bake in a 375 degree oven until lightly browned on top (if uncertain

  whether or not bread is done, tip out of pan and see if bottom is browned

  too).

  ROLLS: To make rolls, work and knead dough until springy and easily

  handled. Roll out with a rolling pin and cut with a biscuit cutter and fold

  over and place on a greased cookie sheet (Parkerhouse rolls), or break

  dough into small pieces, make into little balls and place 3 in each section

  of a greased muffin pan (Cloverleaf rolls).

  SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for

  Parkerhouse rolls, except trying to make an oblong instead of a round.

  Spread it with raisins and sprinkle with cinnamon and sugar. Dot with

  butter and roll as for a jelly roll. Slice and place on a greased pan or

  make into a circle and make slashes through the dough at intervals. Let

  rise and bake as for loaves. Top with an icing made of confectioners'

  sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over

  the bread or rolls while hot. Decorate with nuts or fruits.

  If you want to make a whole wheat bread, use half white and half whole

  wheat flour, and use brown sugar instead of white. The amounts above will

  yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.

  Mrs. Harold T. Cook

      Title: Angel Biscuits (no rising necessary)

 Categories: Breads, Londontowne

   Servings:  1

      1    Cake yeast                          3 ts Baking powder

      2 tb Lukewarm water                      4 tb Sugar

      5 c  Plain flour                         1 ts Salt

      1 ts Soda                                1 c  Shortening

      2 c  Buttermilk                     

  Dissolve yeast in water. Into a bowl, sift flour with other dry

  ingredients. Cut in shortening, add buttermilk, then add yeast mixture.

  Stir until all flour is dampened. Knead on floured board a minute, roll to

  desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about

  12 minutes. Dough may be kept refrigerated and used about a week. Mrs.

  Leslie M. Smith

      Title: Old Time Cornbread

 Categories: Breads, Londontowne

   Servings:  1

      2    Eggs                            1 1/2 c  Buttermilk

      1 ts Salt                              3/4 ts Soda

  1 1/2 c  Cornmeal                            3 tb Lard, melted

      1 c  Flour                          

  Beat eggs, milk, and lard together. Add remaining ingredients and mix well.

  Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30

  minutes.

      Title: Irish Bread

 Categories: Breads, Londontowne

   Servings:  1

    1/4 lb Butter                          2 1/2 ts Baking powder

    1/2 c  Sugar                             1/4 ts Salt

      2    Eggs                                1 c  Milk

  2 1/2 c  Flour                               1 c  Raisins

  Cream butter and sugar. Mix flour, salt, baking powder, and add to butter

  mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at

  350 degrees one hour. Mrs. Bernard Mahon

      Title: Yorkshire Pudding

 Categories: Breads, Londontowne

   Servings:  2

      2    Eggs                            1 1/2 c  Flour

           Salt, pinch                              Milk

      2 tb Beef fat                       

  Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk

  a little at a time until smooth. Add more milk to make a batter like a

  rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in

  baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425

  degree oven. The PERFECT accompaniment to Rib Roast! Mrs. William McG.

  Harlow

      Title: Tex-mex Cornbread

 Categories: Breads, Spicy, Tex-mex

   Servings:  8

      2    Egg                                 1 tb Baking Powder

    2/3 c  Salad  oil                      1 1/2 ts Salt

      1 c  Sour cream                          2    Green Onion Tops chopped fin

      1 c  Corn meal, yellow                   4    Jalapeno Peppers sm chpped

    3/4 c  Cream style corn                    1 c  Cheddar cheese, grated

  Combine all ingredients except cheese...add half the cheese..pour into a

  well greased 8/12 pan  and rest of cheese bake 425 20-25 min from"Deep in

  the Heart of Texas" received from YLR in cookbook swap

                *the needler* Notes: I used 1 cup of cream style corn, that

  is what is in those little cans and I used one with no salt. I thought it

  was a bit oily for my taste, so next time I would use less oil maybe about

  a half cup. I used 3 heaping tablespoons of Ortego hot chopped

  Jalopenos...I would use more next time..it was ok but I like it hotter. It

  was fine for those who dont like it really hot. frances *the needler*

      Title: ITALIAN LOAF

 Categories: Meats, Breads, Italian

   Servings:  8

      1 cn Refrigerated prepared pizza         1 pk Frozen spinach; (10 oz)

           - crust dough (10 oz)                    - thawed and drained

      4 c  Mozzarella cheese; grated           1    Egg; lightly beaten

      1 lb Spicy pork sausage, browned         1    7 oz jar diced pimientos,

           - and drained                            - drained

    1/2 c  Tomato sauce                        1 pk Sliced pepperoni; 3 oz

      1 ts Oregano flakes                     12    Large pimiento-stuffed green

    1/2 ts Basil flakes                             - olives, cut in half

  Preheat oven to 400F.  Unroll dough and cut off one-fourth of dough

  crosswise; set aside.  Line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan with

  the large piece of dough. Moisten the dough with water at corners and press

  to seal.  Place one-half of the cheese on the bottom of the dough and top

  with sausage. Spoon tomato sauce over sausage and sprinkle with oregano and

  basil.  Combine spinach with egg and spread over tomato sauce. Layer

  pimientos on top of spinach and top with remaining cheese. Arrange the

  pepperoni on top of the cheese layer.  Top with olive halves. Cover filling

  with reserved dough and crimp edges of dough to seal. Cut slits in top of

  dough to allow steam to escape. Bake 50 minutes or until crust is well

  browned (if crust browns too quickly, cover loosely with aluminum foil).

  Allow to cool 10 minutes before removing from pan and cutting into slices.

      Title: Pumpkin Bread with Streusel Topping

 Categories: Breads, Echo

   Servings:  1

  1 2/3 c  All-purpose flour, sifted       1 1/3 c  Granulated sugar

    1/4 ts Baking powder                     1/2 ts Vanilla

      1 ts Baking soda                         2    Eggs

    1/8 ts Salt                                1 c  Pumpkin puree

    1/2 ts Cinnamon                          1/3 c  Sherry

    1/2 ts Nutmeg                                   Orange slices, for garnish

    1/3 c  Butter, softened             

------------------------------STREUSEL TOPPING-------–

   2/3 c  Brown sugar, packed               1/2 ts Ground ginger

     2 tb Butter                            1/4 c  Chopped walnuts

 3 1/2 tb All-purpose flour             

  Makes one 9-by-5-inch loaf

  Preparation time: 30 min. Baking time: 50 to 60 min. Oven Temperature: 350

  degrees F.

   1. Sift together dry ingredients. Set aside.

   2. Cream butter with sugar until light and fluffy. Add vanilla, eggs and

  pumpkin puree. Beat well.

   3. Mix pumpkin mixture with flour mixture and sherry. Blend just until

  ingredients are combined.

   4. Pour into a greased and floured 9-by-5-inch loaf.

   5. For streusel, cream butter with sugar. Add flour and ginger. Blend with

  hands to form small crumbles. Add walnuts.

   6. Sprinkle streusel topping evenly over batter.

   7. Bake at 350 degrees F for 50 to 60 minutes.

   8. Cool on rack for 10 minutes. Remove from pan. Serve warm or at room

  temperature. Garnish with orange slices, if desired. The "LaRK" (Cooking,

  WP51, Chatter)

  ~-- EZPoint V2.2

   * Origin: "LaRK's" Place (1:343/26.3)

  *** See also #52. From: Lawrence Kellie To: Cindy Vincent Msg #52,

  Mar-22-93 05:54:00 Subject: Re: I need recipes!!

  1 recipe

      Title: CRANBERRY RAISIN BREAD

 Categories: Breads, Holidays, Christmas, California, Echo

   Servings:  4

           -CALIFORNIA HERITAGE CONTI    

  Cranberry Raisin Bread

  Serve this bread warm topped with Cranberry Butter (below) on Christmas

  morning.

  4 cups flour 1.3/4 cups sugar 1 Tablespoon baking powder 1.1/2 teaspoons

  salt 1 teaspoon baking soda 1/2 cup unsalted butter 2 large eggs 1.1/2 cups

  orange juice 1 Tablespoon finely grated orange peel 2 cups fresh

  cranberries, washed, stemmed and copped (or frozen cranberries, thawed and

  patted dry) 1 cup raisins

  Preheat the oven to 350 degrees. In a large bowl, combine flour, sugar,

  baking powder, salt and baking soda. With a pastry blender or fork, cut in

  butter until the mixture makes coarse crumbs. In another bowl beat eggs,

  orange juice, and orange peel until well blended. Stir in flour mixture.

  Gently fold in cranberries and raisins. Pour batter into 2 buttered 9-inch

  x 5-inch-x 3-inch loaf pans and bake  for 1 hour and 10 minutes, or until a

  toothpick inserted in center comes out clean. Cool in pans on rack for

  10-15 minutes before removing from pans.

  Cranberry Butter: 1 cup fresh cranberries, washed and stemmed (or frozen

  cranberries, thawed and patted dry) 1.1/2 cups powdered sugar 1/2 cup

  unsalted butter, softened 1 Tablespoon lemon juice

  In a food processor puree the cranberries with the sugar. Add the butter

  and lemon juice, and blend until smooth. Transfer to a serving bowl and

  chill, covered, until firm

  From: California Heritage Continues California Heritage Continues received

  from Debbie Applebury in the December Cookbook Swap Converted from Qbook

  format Source: CALIFORNIA HERITAGE CONTINUES

  Posted on Genie C03 T25 M366 S.MEASE [COOKIE LADY] on 12/19/91

   MMMMM The "LaRK" (Cooking, WP51, Chatter)

  ~-- EZPoint V2.2

   * Origin: "LaRK's" Place (1:343/26.3)

  *** This is a reply to #52.  *** See also #54. From: Lawrence Kellie To:

  Cindy Vincent Msg #54, Mar-22-93 05:56:00 Subject: Re: I need recipes!!

  1 recipe

      Title: Maple Biscuits

 Categories: Breads, Echo

   Servings: 16

      2 c  Sifted flour                        5 tb Shortening

      3 ts Baking powder                     2/3 c  Milk (about)

    1/2 ts Salt                           

  Sift flour with baking powder and salt.  Cut in shortening until mixture is

  as fine as corn meal. Add milk, mixing until a soft dough is formed. Knead

  lightly on floured board for about 20 seconds.  Roll to about 1/4 inch

  thickness and spread well with soft butter. Now spread one half of the

  dough very generously with maple sugar which has been scraped from the

  pail. Fold the other half of buttered dough over the sugared half. Cut in 1

  inch squares and place thightly together in buttered baking pan. Bake

  quickly in 450 F. for 15 minutes.

  From: Vermont Cook Book Shared By: Pat Stockett

   MMMMM The "LaRK" (Cooking, WP51, Chatter)

  ~-- EZPoint V2.2

   * Origin: "LaRK's" Place (1:343/26.3)

  *** This is a reply to #50.  *** See also #92. From: Lawrence Kellie To:

  David Packham Msg #92, Mar-22-93 05:46:00 Subject: Re: Biscuit Recipe

  Wanted

  1 recipe

   DP>                 Thanks in Advance

   DP>                >-->-->-D-A-V-E------> MMMMM----- Recipe via

  Meal-Master

   DP> (tm) v7.04

      Title: Truly Yeast Bread (gluten Free)

 Categories: Celiac, Breads

   Servings:  6

      3 c  GF Flour Mix (recipe              1/2 c  Lukewarm water

           -follows)                       1 1/2    Yeast cakes, or 1 1/2

    1/4 c  Sugar                                    -tablespoons yeast granules

  3 1/2 ts Xanthan gum                       1/4 c  Shortening

    2/3 c  Dry milk powder                 1 1/4 c  Water

  1 1/2 ts Salt                                1 ts Vinegar

      2 ts Sugar                               3    Eggs

  It is not easy to turn out a yeast bread recipe without wheat that smells,

  slices and tastes like wheat bread. This recipe is adapted from the

  nutrition dept. of the Univ. of Washington School of Medicine.

  Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy

  duty mixer.  Use your strongest beaters.

  Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mix

  in the yeast.  Set aside while you combine the shortening and 1 1/4 cups

  water in saucepan and heat until shortening melts.

  Turn mixer on low.  Blend dry ingredients and slowly add shortening and

  water mixture and the vinegar. Blend, then add the eggs. This mixture

  should feel slightly warm.

  Pour the yeast mixture into the ingredients in the bowl and beat at highest

  speed for 2 minutes.

  Place mixing bowl in a warm place, cover with plastic wrap and a towel, and

  let the dough rise approximately 1 to 1 1/2 hours or until doubled. Return

  to mixer and beat on high for 3 minutes. Spoon the dough into 3 small (2

  1/2" x 5") greased loaf pans or 1 large one. Use muffin tins and bake any

  remaining as small rolls. Or make all rolls (approximately 18).

  Let rise until the dough is slightly above the top of pan. Bake in

  preheated 400 degree oven for 10 minutes. Place foil over bread and bake

  large loaves 50 minutes longer, small loaves slightly less time, and rolls

  about 25 minutes.

  NOTES:  The dough texture will seem more like cookie dough than bread

  dough, so don't be alarmed.  Bread is better when baked in small loaf pans

  and delicious in rolls. I have successfully doubled the recipe to turn out

  2 large loaves plus 18 rolls in the muffin tins or 3 small 2 1/2" x 5"

  loaves plus 24 rolls.  This bread freezes well. For convenience, slice

  before freezing. This bread may be made with either brown or white rice

  flour in the GF flour mix.

  GF flour mix:    2  parts white rice flour 2/3 part potato starch flour 1/3

  part tapioca flour

  Source:  The Gluten-Free Gourmet by Bette Hagman

  NOTE:  The book says xanthan gum is necessary for all yeast recipes to help

  make the breads springy and chewy. It helps to replace the gluten the rice

  and potato flours lack.

  Posted by Patty Smith.

      Title: Annie Mae Jones' Buttermilk Biscuits

 Categories: Breads, Biscuits

   Servings: 18

      3 c  Flour,all-purpose,sifted          2/3 c  Shortening

      1 ts Salt                                1 c  Buttermilk

    1/2 ts Baking soda                         4 tb Butter (opt)

      3 ts Baking powder                  

  1. Preheat oven to 450'F.

  2. Sift flour, salt, soda, and baking powder into mixing bowl. Cut in

  shortening, using 2 knives, a pastry cutteror your hands dusted with flour.

  Add sufficient buttermilk to make a soft dough. Knead lightly and turn out

  onto a lightly floured board. Roll out to 1/2" thickness and cut with

  biscuit cutter into rounds. Place rounds not touching - for crisper

  biscuits - or close together - for softer biscuits - on ungreased baking

  sheet. Brush with melted butter if desired and bake in preheated oven 12-15

  minutes, or until firm and lightly browned.

      Title: Annie Mae Jones' Sweet Potato Biscuits

 Categories: Breads, Biscuits

   Servings: 14

      1 c  Flour,all-purpose                   2 tb Shortening

      3 ts Baking powder                       1 c  Sweet potatoes,mashed

      1 ts Salt                              1/2 c  Milk

  1. Preheat oven to 400'F.

  2. Sift flour, baking powder, and salt into mixing bowl. Cut in shortening.

  Add potatoes and mix thoroughly, then add enough milk to make a soft dough.

  Turn out onto a lightly floured board and roll out to about 1/2" in

  thickness. Cut into squares.

  3. Place squares not touching on ungreased baking sheet bake in preheated

  oven for 12-15 mimutes.

  4. Serve warm, split, and spread with room-temperature butter.

      Title: Peanut Putter Biscuits

 Categories: Breads, Biscuits

   Servings:  9

    2/3 c  Milk                                2 c  Biscuit mix

    1/4 c  Peanut butter                       3    Bacon slices*

  * - cooked crisp, drained, and crumbled.

  1. Preheat oven to 400'F.

  2. Place milk and peanut butter in a deep bowl or blender container and

  beat at high speed until smooth and well blended. Combine biscuit mix and

  bacon; stir lightly. Add milk and peanut butter mixture all at once and

  stir with a fork until dough clings together. Turn out on a lightly floured

  board and knead gently a few times, then pat out to about 3/4" thickness.

  Cut into 2" rounds. Bake on an ungreased cookie sheet for 10-15 minutes, or

  until lightly browned.

      Title: Garlic Cheese Biscuits

 Categories: Breads, Lrk, Echo

   Servings: 12

           -From the Kitchen of                1 tb Chives

           -Lawrence & Cindy Kellie          1/4 c  Butter

      2 c  Bisquick                                 -melted

    2/3 c  Milk                                1    Garlic clove -=OR=

   1/2 c  Cheddar cheese                           -minced fine

          -shredded (2oz)                   1/2 ts -garlic powder

   Pre-heat oven to 450 degrees

   Melt butter with garlic. Set aside and keep warm.

   Mix baking mix, milk, chives and cheese until a soft dough

   forms- beat vigorously 30 seconds.

   Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8

   to 10 minutes or until golden brown.

   Brush garlic/butter mix over warm biscuits before removing

   from cookie sheet.

   Makes 10 to 12 biscuits. (Unless ya like 'em real big)

   MMMMM The "LaRK" (Cooking, WP51, Chatter)

  ~-- EZPoint V2.2

   * Origin: "LaRK's" Place (1:343/26.3) *** This is a reply to #146. *** See

  also #148. From: Lawrence Kellie To: David Packham Msg #148, Mar-22-93

  05:47:42 Subject: Re: Biscuit Recipe Wanted

  1 recipe

   DP>                 Thanks in Advance

   DP>                >-->-->-D-A-V-E------>

      Title: Cranberry-Orange Nut Bread

 Categories: Breads, Holiday, Lrk, Echo

   Servings:  2

      4 c  Flour                               2 ts Grated orange peel

  1 1/2 c  Sugar                           1 1/2 c  Orange juice

      3 ts Baking powder                       2    Egg

  1 1/2 ts Salt                                2 c  Cranberries

      1 ts Baking soda                              -chopped

    1/2 c  Butter                              1 c  Nuts

           -or margarine, softened                  -chopped

  Preheat oven to 350F.  Grease bottom of 9x5 inch loaf pan. In large bowl,

  combine flour, sugar, baking powder, salt and baking soda. With pastry

  blender or fork, mix in butter until mixture is crjmbly. Stir in orange

  peel, orange juice and egg just until flour is moistened. Stir in

  cranberries and nuts.

  Spread batter in prepared pan.  Bake 55-65 minutes, or until wooden

  toothpick inserted in center comes out clean. With spatula, loosen edges of

  loaf; remove from pan to wire rack to cool completely. Slice to serve.

  From:  Woman's Day Best Ideas of Christmas

   MMMMM The "LaRK" (Cooking, WP51, Chatter)

  ~-- EZPoint V2.2

   * Origin: "LaRK's" Place (1:343/26.3)

  *** This is a reply to #150.  *** See also #152. From: Lawrence Kellie To:

  Cindy Vincent Msg #152, Mar-22-93 05:55:08 Subject: Re: I need recipes!!

  1 recipe

      Title: STICKY ORANGE MUFFINS

 Categories: Breads, Cunningham, Both, Breakfasts, Echo

   Servings: 12

      2    Oranges                             1 ts Salt

    1/4 c  Honey                             1/2 c  Sugar

      2 c  Flour                               2    Eggs; slightly beaten

    1/2 c  Uncooked oatmeal                  2/3 c  Milk

           -(not instant)                  5 1/2 tb Butter; melted

      1 tb Baking powder                  

  PREHEAT OVEN TO 400F. Either grease the muffin pans or line them with paper

  baking cups. Using the small side of the grater, grate the rind from the

  oranges, removing only the bright orange part, and set aside. With a small,

  sharp knife, remove all the remaining peel and, if necessary, trim the

  oranges all around so that the slices will fit into the bottom of your

  muffin pans. Cut the oranges into slices about 1/4-inch thick, pick out all

  the seeds and set the slices aside. Put about 1 teaspoon honey in the

  bottom of each muffin cup, and place an orange slice on top. Combine the

  flour, oatmeal, baking powder, salt and sugar in a large mixing bowl, and

  stir with a fork or wire whisk to mix. Add the reserved grated orange rind,

  the eggs, milk, and melted butter, and stir just until mixed. Spoon the

  batter over the orange slices, filling each cup about 2/3 full. Bake for

  15-to-20 minutes, or until a toothpick inserted in the center of a muffin

  comes out clean. Remove from the oven and serve warm.

  MARION CUNNINGHAM

  PRODIGY GUEST CHEFS COOKBOOK  

MMMMM The "LaRK" (Cooking, WP51, Chatter) ðà ààààþààþ-- EZPoint V2.2

   * Origin: "LaRK's" Place (1:343/26.3) *** This is a reply to #152. *** See

  also #154. From: Lawrence Kellie To: Cindy Vincent Msg #154, Mar-22-93

  05:55:58 Subject: Re: I need recipes!!

  1 recipe

      Title: Ada's Molasses Nut Bread

 Categories: Breads, Holiday, Both, Echo

   Servings:  1

  2 3/4 c  Flour; sifted all-purpose         1/2 c  Seedless raisins

      2 ts Baking powder                     3/4 c  Molasses

    1/4 ts Soda                                1    Egg; beaten

    1/2 ts Salt                              1/4 c  Shortening; melted or oil

    1/4 c  Sugar                               2 ts Grated orange rind

    1/2 c  Nut meats; chopped            

       Mix together and sift flour, baking powder, soda, salt and sugar into

  a mixing bowl; add nut meats and raisins and mix together. Combine the

  milk, molasses, egg, shortening and orange rind; add to dry mixture and

  stir only enough to dampen flour.  Bake in a greased bread pan, 10x5x3

  inch, in a moderate oven, 350 degrees F., for 1 1/4 hours.

  This recipe makes a large loaf of fruit bread.

  From THE FLAVOR OF MAINE by Brownie Schrumpf.  A culinary special published

  by The Bangor Daily News. @ 1976.

  Shared by Robert Rostrup. The "LaRK" (Cooking, WP51, Chatter)

  ~-- EZPoint V2.2

   * Origin: "LaRK's" Place (1:343/26.3)

  *** This is a reply to #153.  *** See also #155. From: Lawrence Kellie To:

  Cindy Vincent Msg #155, Mar-22-93 05:56:16 Subject: Re: I need recipes!!

  1 recipe

      Title: Oatcakes (not Sweet)

 Categories: Breads, Scottish, Mine

   Servings:  1

  3 1/2 c  Oats; quick                       1/2 c  Shortening

      1 ts -salt                             1/2 c  -water ,approx.

      2 tb Flour                          

  Combine the oats, salt and flour. Cut in the shortening and add enough

  water to dampen and form a ball. (A food processor does the work in a

  jiffy). Leave to swell for ten minutes. Divide the dough and roll each part

  to 1/8" thickness; slide onto ungreased cookie sheet, indent in squares

  with a pastry wheel or knife. Bake in 350F for about 1/2 hour but watch

  that they don't turn brown. Sweet Oatcake: Add 1 cup sugar to recipe.

  Anne's note: That recipe is labelled "Bannock" in the title in cookbook but

  it far more a non sweet oatcake in the tradition of Walker's oatcakes (it

  appears as "oatcakes" in the book's index. Source: _More Baking with

  Schmecks Appeal_)

      Title: Pictou County Oatcakes

 Categories: Breads, Scottish, Mine

   Servings:  1

      2 c  Oatmeal                           3/4 c  Shortening

      1 c  Flour                             1/4 ts Baking soda

      1 c  Brown sugar                       1/4 c  -boiling water

      1 ts -Salt                          

  Combine dry ingredients and cut in shortening. Dissolve baking soda in the

  boiling water and add, continuing to mix with a knife. Mold with the hands

  and shape into a long wedge. Slice off and bake in a 400F oven for 10

  minutes. This recipe comes from the county where the Scots first landed in

  Canada (and where my dad was born.) To quote the author, "Our Scottish

  ancestors used "real" oatmeal when they made their favorite oatcakes.

  However sugar did creep in, as indicated by this 75 year old recipe. (The

  book was published in 1971 so the recipe would be form the year 1894.)

  Source: _Out of Old Nova Scotia Kitchens_

      Title: PASTA DOUGH (Manual Pasta Machines ONLY)

 Categories: Italian, Breads

   Servings:  1

  2 1/3 c  All purpose flour                   2 lg Eggs

           (for better pasta, use              1 tb Olive oil

  1 1/3 c  AP flour and                      1/2 ts Salt

      1 c  Semolina flour)                   1/3 c  Water

  Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well

  in the center Mix eggs, olive oil and water and pour into well. Stir flour

  into egg mixture until dough forms into a ball. Turn out onto floured

  surface and kneed for about 10 minutes, adding extra flour if too moist.

  Kneed until dough is smooth and elastic. Cover with towel and rest for 30

  minutes. Cut into 4 portions, keep pieces covered until used.

  Get out your machine and set dial on widest setting (1 on the Atlas).

  Flatten dough ball and run through rollers several times until smooth (you

  may add a bit of flour here too). Move rollers to next setting and roll

  again once. Continue to roll until pasta is the proper thickness (5 or 6 on

  the Atlas).  You may cut sheet in half if it's too long. Continue with

  other pieces and then put the finished sheet aside to dry for about 3

  minutes.  Attach desired pasta cutters and run the sheets through.

  You can use right away or spread out the pasta to dry overnight and then

  freeze extra.

  To cook, drop into large pot of boiling water with a bit of salt and oil.

  Cook until al dente, which should only take about 2 minutes for fresh.

  A tip - be sure the dough is fairly dry, otherwise it won't cut into

  separate strands.

  Another tip - You can substitute heavy cream for the 1/3 c water for a

  richer pasta. Great for fettuchini alfredo.

      Title: BRENDA'S ITALIAN BREAD

 Categories: Breads

   Servings:  2

  5 1/2 c  Unsifted flour                           (120 to 130 degrees)

      1 tb Salt                                     Cornmeal

      1 tb Sugat                                    Corn or other vegetable oil

      1 tb Butter or margerine                 1    Egg white

      2    Pkgs active dry yeast               1 tb Cold water

  1 3/4 c  Very warm tap water            

  With the metal blade in place, add 3 cups flour, salt, sugar, butter and

  yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or

  until butter is thoroughly cut into dry ingredients. Add half the water and

  turn processor on and off 4 times. Add 1 1/2 cups flour and remaining

  water. Repeat on/off turns 4 times, then let processor run until a ball of

  dough formson the blades.  If the dough is too sticky (wet), add remaining

  flour a few tablespoons at a time. When correct consistency, let processor

  run 40 to 60 seconds to knead dough.

  Turn dough out onto a lightly floured board and knead several times to form

  a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes.

  Divide dough in half. Roll each half into an oblong 15 x 10 inches.

  Beginning at wide side, roll tightly Pinch seam to seal and taper ends by

  rolling gently back and forth. Place on greased baking sheets sprinkled

  with cornmeal. Brush dough with corn oil. Cover loosely with plastic wrap.

  Refrigerate 2 to 24 hours.

  When ready to bake, remove from refrigerator. Uncover dough carefully and

  let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of

  each loaf with edge of metal blade or sharp knife. Bake at 425 degrees for

  20 minutes. Remove from oven and brush with egg white beaten with cold

  water.  Return to oven and bake 5 to 10 minutes longer or until golden

  brown. Remove from oven and cool on a wire rack.

      Title: BASIL-PARMESAN SCONES

 Categories: Breads, Appetizers

   Servings:  4

      1    Recipe buttermilk bisquits               Dash garlic & onion

    1/2 c  Parmesan                                 Powder, black pepper

      1 tb Basil                          

  There's a bakery near me called Aunt Mary's (are you listening, Sallie?)

  and they have the most wonderful basil-parmesan scones.  One day I

  experimented and was pleased to find a pretty good facsimile.

  Just add the above ingredients along with all the other dry ingredients and

  proceed as above.  These are a nice change of pace from Italian or garlic

  bread.  Or cut with smaller cutter and serve as appetizer (don't forget to

  reduce baking time if smaller).

      Title: Bacon And Onion Muffins

 Categories: Breads, Main dish, Breakfast

   Servings:  6

    1/2 lb Bacon, Diced                      1/2 ts Salt

    1/4 c  Chopped Onion                       2    Large Eggs, Slightly Beaten

  2 1/4 c  Unbleached Flour, Sifted          1/3 c  Milk

      3 ts Baking Powder                       1 c  Dairy Sour Cream

    1/2 ts Baking Soda                              Sesame Seeds

  Fry bacon until crisp in skillet.  Remove with slotted spoon and drain on

  paper towels. Saute onion in 1 T bacon drippings until tender (do not

  brown).  Set aside to cool. Sift together flour, baking powder, baking soda

  and salt in large mixing bowl. Combine eggs, milk and sour cream in small

  bowl; blend well.  Add all at once to dry ingredients, stirring just enough

  to moisten.  Stir in bacon and sauteed onion. Spoon batter into greased 2

  1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds.

  Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown.  Serve

  hot with homemade jelly or jam.

      Title: Banana Nut Muffins

 Categories: Main dish, Breakfast, Breads

   Servings:  6

      2 c  Unbleached Flour, Sifted            1 c  Sugar

      3 ts Baking Powder                       2    Large Eggs

    1/2 ts Salt                            1 1/3 c  Mashed Ripe bananas (3 Med.)

    1/2 c  Shortening                          1 c  Chopped Walnuts

  Sift together flour, baking powder and salt; set aside. Cream together

  shrtening and sugar in bowl until light and fluffy, using electric mixer at

  medium speed.  Beat in eggs, one at a time, blending well after each

  addition.  Stir in mashed bananas. Add dry ingredients all at once,

  stirring just enough to moisten.  Gently mix in chopped nuts. Spoon batter

  into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350

  degree F. oven 20 minutes or until golden brown.  Serve hot with homemade

  jam or jelly.

      Title: Heirloom Raisin Muffins

 Categories: Breads, Breakfast

   Servings:  4

      1 c  Raisins                             2    Large Eggs

      1 c  Water                           1 1/2 c  Unbleached Flour, Sifted

    1/2 c  Butter/Regular Margarine            1 ts Baking Powder

    1/4 c  Sugar                          

  Combine raisins and water in saucepan.  Bring to a boil, reduce heat and

  cover.  Simmer 20 minutes.  Drain raisins, reserving liquid.  Add enough

  water to reserved liquid to make 1/2 cup.  Cool well. Cream together butter

  and sugar in bowl until light and fluffy, using electric mixeer at medium

  speed.  Add eggs, beat 2 more minutes. Sift together flour and baking

  powder.  Add flour mixture alternately with 1/2 cup of reserved raisin

  liquid into creamed mixture, mixing well after each addition. Stir in

  raisins.  Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds

  full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve

  hot with homemade jam or jelly.

      Title: Country Bran Muffins

 Categories: Breads, Breakfast, Main dish

   Servings:  8

      1 c  40% Bran Flakes Cereal            1/2 c  Shortening

      1 c  Boiling Water                   1 1/2 c  Sugar

  2 1/2 c  Unbleached Flour, Sifted            2    Large Eggs

  2 1/2 ts Baking Soda                         2 c  All-Bran Cereal

    1/2 ts Salt                                2 c  Butter/Sour Milk

  Combine 40% Bran Flakes and boiling water in bowl.  Let stand 10 minutes.

  Sift together flour, baking soda and salt; set aside. Cream together

  shortening and sugar in large mixing bowl until light and fluffy, using

  electric mixer at medium speed.  Add eggs, one at a time, beating well

  after each addition. Stir in Bran Flakes mixture and all-bran into creamed

  mixture.  Add dry ingredients alternately with butter/sour milk to creamed

  mixture, mixing just enough to moisten. Spoon batter into well-greased 1

  1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven

  25 minutes or until golden brown.  Serve hot with butter and jam. NOTE:

  Batter can be stored for a few days in the refrigerator.  Bake as directed.

      Title: Sour Cream Brittlebread

 Categories: Cajun, Appetizers, Breads

   Servings: 10

  2 3/4 c  All-purpose flour                   1 c  Sour cream

    1/4 c  Sugar                               2 tb Creole seasoning

    1/2 ts Baking soda                         2 tb Kosher salt for sprinkling

    1/2 c  Butter                         

  Preheat the oven to 400F.  Sift together the flour, sugar, salt, and baking

  soda into a bowl or food processor.  Cut in the butter.  Add the sour cream

  and Creole Seasoning (see recipe for Creole Seasoning), and mix to a soft

  dough.  Roll out paper-thin on a floured board.  Cut into 1-1/2 inch

  squares.  Sprinkle with kosher salt and place on an ungreased baking sheet.

  Bake for 5-8 minutes.  Turn off the heat and allow the bread to crisp in

  the oven. Nathalie Dupree describes this recipe in her book "New Southern

  Cooking" this way; "This crisp, cracker-like bread is good just flavored

  with salt and sour cream. But add Creole Seasoning and you'll have a hot

  and spicy appetizer that will leave your guests begging for the recipe.

  It's nice to keep a big airtight cookie jar full of these for snacking."

      Title: Pepper Biscuits

 Categories: Cajun, Breads

   Servings: 12

  2 1/2 c  All purpose flour                 1/2 ts Baking soda

      1 tb Baking powder                     3/4 c  Shortening

    1/2 ts Salt                                1 c  Buttermilk

      1 tb Coarse cracked black pepper    

  Preheat oven to 450-500F.  Sift 2 cups of the flour with the baking powder,

  salt, pepper, and baking soda into a bowl.  Cut in the shortening with a

  pastry blender or fork, or work it in with your fingers.  Add the

  buttermilk to make a soft dough, mixing just until the dough holds

  together.  Flour your hands.  Pull of a piece of dough the size of a

  biscuit and dip the wet edge into the extra flour.  The roll or pat into a

  biscuit.  Place slightly touching, on a lightly greased baking sheet. Bake

  until golden golden brown.  8-10 minutes. From Nathalie Dupree's "New

  Southern Cooking"

      Title: Southern Biscuit Muffins

 Categories: Cajun, Breads

   Servings: 12

  2 1/2 c  All-purpose flour                 1/4 ts Sa;t

    1/4 c  Sugar                             1/4 lb Plus 2 Tbsp unsalted butter

  1 1/2 tb Baking powder                       1 c  Cold milk

  In a bowl, combine the flour, sugar, baking powder and salt; mix well,

  breaking up any lumps.  Work the butter in by hand until the mixture

  resembles coarse cornmeal, making sure no lumps are left.  Gradually stir

  in the milk, mixing just until dry ingredients are moistened.  DO NOT

  OVERBEAT.  Spoon the batter into 12 greased muffin cups.  Bake at 350F

  until golden brown, about 35 to 40 minutes.  The finished muffins should

  have a thick crust with a cakelike centre. From Paul Prudhomme's Louisiana

  Kitchen

      Title: New Orleans Black Muffins

 Categories: Cajun, Breads

   Servings: 12

    3/4 c  Hot water                         3/4 c  Sugar

    1/2 c  Molasses                            3 tb Baking powder

    1/4 c  Milk                                1 ts Baking soda

      2 c  Whole wheat flour                   1 ts Salt

      1 c  All-purpose flour               1 1/2 c  Chopped dry roasted pecans

  In a medium-size bowl combine the hot water and molasses, stirring until

  well blended.  Stir in the milk until blended.

     In a large bowl sift together the flours, sugar, baking powder, baking

  soda and salt.

     With a rubber spatula, fold the liquid mixture and the pecans into the

  dry ingredients just until flour is thoroughly incorporated; do not over

  mix.  Spoon into 12 greased muffin cups.  Bake at 300F until done, 45

  minutes to about 1 hour.  Remove from pan immediately and serve while hot.

  From Paul Prudhomme's Louisiana Kitchen

      Title: Hushpuppies

 Categories: Cajun, Breads

   Servings: 30

      1 c  Cornmeal                          1/4 ts White pepper

    1/2 c  All-purpose flour                 1/8 ts Dried oregano leaves

    1/2 c  Corn flour                        1/4 c  Vy fine chopped green onions

      1 tb Baking powder                   1 1/2 ts Minced garlic

    3/4 ts Ground cayenne pepper               2    Eggs, beaten

    1/2 ts Salt                                1 c  Milk

    1/2 ts Black pepper                        2 tb Pork lard

    1/2 ts Dried thyme leaves                       Vegetable for deep frying

  NOTE: Corn flour is available at health food stores. Combine all the dry

  ingredients in a large bowl, breaking up any lumps. Stir in the green

  onions and garlic.  Add the eggs and blend well.

     In a small saucepan bring the milk and lard (or other fat) to a boil;

  remove from heat and add to flour mixture, half at a time, stirring well

  after each addition.  Refrigerate 1 hour.

     In a large skillet or deep fryer, heat 4 inches of oil to 350F.  Drop

  the batter by tablespoonsfuls into the hot oil.   Do not crowd.  Cook until

  dark golden brown on each side and cooked through, about 1 minute per side.

  Drain on paper towels. Makes about 30 hushpuppies. From Paul Prudhomme's

  "Louisiana Kitchen"

      Title: Cheddar Pancakes

 Categories: Cheese, Breads

   Servings:  6

      8 oz Cheddar; Md, Grated               3/4 ts Salt

    3/4 c  Dairy Sour Cream                1 1/2 ts Thyme

      3    Egg Yolks, Lg, Beaten             1/2 ts Mustard; Dry

      2 tb Unbleached Flour; PLUS              2 tb Butter

      1 ts Unbleached Flour               

  Set out a heavy skillet.  Put the grated Cheddar Cheese in a bowl and add

  the sour cream and egg yolks, mixing well after each addition.  Add the

  flour salt thyme and dry mustard, which have been mixed well in a separate

  bowl or cup.  Melt the butter in the skillet over low heat and drop the

  batter by tsp into the skillet.  Cook over medium heat until lightly

  browned on the bottom.  Loosen the edges with a spatula, turn and lightly

  brown the other side.  Serve at once with bacon or pork sausage. Makes

  about 2 dozen 3-inch cakes.

      Title: Quick Applesauce Muffins

 Categories: Breads, Fruits

   Servings: 12

      2 c  Bisquick                          1/4 c  Milk

    1/4 c  Sugar                                    Egg

      1 ts Cinnamon                            2 tb Cooking oil

    1/2 c  Applesauce                   

----------------------------------TOPPING-------------

   1/4 c  Sugar                               2 tb Butter or margarine, melted

   1/4 ts Cinnamon                      

   Preheat oven to 350 deg F.

   Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add applesauce,

  milk, egg amd oil, and beat vigorously for 30 seconds. Fill greased muffin

  pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans.

   Mix remaining sugar and cinnamon. Dip tops of muffins in melted buter,

  then in sugar-cinnamon.

   Makes 12.

      Title: Boston Brown Bread

 Categories: Breads, Main dish

   Servings: 10

    1/2 c  Rye meal or Plain flour           1/2 ts Salt

    1/2 c  Corn Meal                         3/8 c  Molasses

    1/2 c  Coarse whole wheat flour            1 c  Sour milk

      1 ts Baking Soda                       1/2 c  Seedless Raisins

  Mix dry ingredients and stir in molasses and sour milk.  (To make sour

  milk, add 1 T Vinegar to 1 cup sweet milk).  Grease two #2 tin cans and

  place rings of waxed paper in bottoms.  Divide batter evenly between the

  two cans, and cover with aluminum foil.  Place in covered kettle of boiling

  water, bring water half way up sides of cans, and boil for two hours. When

  ready to serve, unmold by running knife around inside of can and shaking

  out onto plate.  Cut thinly and serve with Boston Baked Beans.

      Title: Shirley's Nut Bread

 Categories: Breads

   Servings: 10

      2 c  Boiling water                       2    Eggs

      1 c  Raisins                             2 ts Vanilla

      2 ts Baking soda                         4 c  Flour

      1 c  Oleo (2 sticks)                   3/4 c  Chopped nuts

      2 c  Sugar                          

  Boil 2 cups water, add 1 c. raisins and 2 t. baking soda.  Let cool.  In a

  large bowl, mix 2 sticks of oleo, 2 c. sugar, 2 eggs and 2 t. vanilla.

  Alternately add 4 c. flour and butter mixture to the raisin mixture.  Add

  nuts.  Bake at 325* for l hour in greased loaf pans.  Makes two loaves.

  Great with butter or sprinkled with powdered sugar.

      Title: DIRTY RICE

 Categories: Breads, Cajun

   Servings:  2

      2 tb Chicken fat                         1 ts Black pepper

    1/2 lb Chicken gizzards                    2 ts Paprika

    1/4 lb Ground pork                         1 ts Dry mustard

      1    Bay leaves                          1 ts Cumin

      1    Yellow onions                     1/2 ts Thyme

  1 1/2    Celery stalks                     1/2 ts Oregano

    1/2    Bell peppers, green                 2 tb Butter

      1    Garlic cloves                       2 c  Pork stock

      1 ts Tabasco sauce                     1/2 lb Chicken livers

      1 ts Salt                                1 c  Rice

  Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.

  Place fat, gizzards, pork and bay leaves in large heavy skillet over high

  heat; cook until meat is thoroughly browned, about 6 minutes, stirring

  occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco,

  salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly,

  scraping pan bottom well. Add the butter and stir until melted. Reduce heat

  to medium and cook about 8 minutes, stirring constantly and scraping pan

  bottom well. Add the stock or water and stir   until any mixture sticking

  to the pan bottom comes loose; cook about 8 minutes over high heat,

  stirring once. Then stir in the chicken livers and cook about 2 minutes.

  Add the rice and stir thoroughly; cover pan and turn heat to very low; cook

  about 5 minutes. Remove from heat and leave covered until rice is tender,

  about 10 minutes. Remove bay leaves and serve

     immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen.

      Title: Apricot Almond Buns

 Categories: Breads, Fruits

   Servings: 14

  4 3/4 c  Flour - all purpose                 3 tb Margarine

      1 c  Brown sugar -firm packed            2    Eggs

    1/2 ts Salt                              1/4 c  Margarine - melted

      2 pk Yeast                               1 c  Apricots, chopped dried

    1/2 c  Milk                              1/2 c  Almonds, slivered

    1/2 c  Water                          

    In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and

  undissolved yeast.

    Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry

  ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup

  flour; beat at high speed 2 minutes. Stir in enough remaining flour to make

  soft dough.  Knead 8 to 10 minutes.  Set in greased bowl; grease top.

  Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in

  half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine;

  sprinkle with remaining brown sugar, apricots and almonds. Roll each up

  from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in

  side of each slice, 2/3 the way through. Fan sections; set on greased

  baking sheet.  Cover; let rise until doubled. Bake at 375F 15 to 20

  minutes.

   Cool.  Glaze if desired. From Fleishmanns's Yeast package 11/90

      Title: Oatmeal Bread

 Categories: Breads

   Servings:  4

  3 1/2 c  Water                               2 tb Salt

    1/2 c  Margarine                           4    Eggs

    1/2 c  Honey                             1/2 c  Wheat germ

  5 1/2 c  White flour                       1/2 c  Cornmeal

      4 c  Rolled oats                     4 1/2 c  Wheat flour

      4 pk Yeast                          

  Heat water, margarine, and honey to 120f (48c). Add white flour, oats,

  yeast, salt, and eggs.  Beat in mixer for 3 minutes. Add remaining

  ingredients, beat at higher speed 3-4 minutes until stiff dough. Knead on

  floured board til smooth & not sticky.  Place in greased bowl, turn over,

  cover, and let rise 45 minutes til doubled. Punch down, cut into even

  portions, roll out evenly to 3/8" thickness.  Roll like a jelly roll, pinch

  down ends, fold ends under, & place in greased pans. Cover and let rise 1

  hour til doubled. Bake at 375f for 40 minutes, cool on wire racks, serve.

  Makes 4 large loaves.

      Title: Piney Woods Hush Puppies

 Categories: Breads, Texas

   Servings: 48

  2 1/2 c  Yellow Corn Meal                    1 tb Baking Powder

      1 ts Soda                                1    Egg, beaten

      1 ts Salt                                2 c  Buttermilk

      2 tb Granulated Sugar                1 1/2 c  Cooking Oil (about)

      2 tb All-Purpose Flour              

  Mix all dry ingredients; beat milk and egg together and combine with dry

  ingredients; batter should hold its shape when picked up in spoon. If it is

  too soft, add more cornmeal. Drop by molded Tablespoon into 350"F fat and

  cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil

  to heat a few seconds after removing a batch. Delicious freshly cooked and

  hot; however, leftover hush puppies freeze well. When ready to serve frozen

  hush puppies, place on oven rack in preheated 250"F until very hot and

  crisp. Makes about 48 hush puppies 2" round. Hints on frying: Using a small

  diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with

  oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in

  about 2 1/2 minutes. When batter consistency is correct and oil is at

  350"F, hush puppies will become firm, round shapes almost as soon as they

  enter the hot oil. If they are cooked in oil that is too hot, they will not

  cook in the center. Serving suggestions: Especially good served with fried

  catfish, trout, shrimp, oysters, chicken or chicken-fried steak. Source:

  Texas Recipes from Texas Places v1

      Title: Smackin Cracklin Cornbread

 Categories: Breads

   Servings:  8

      2 c  Self-rising corn meal           1 1/2 c  Buttermilk

      1 ts Sugar                               1 tb Flour

    1/4 ts Salt                                2 ts Melted butter

  1 1/2 c  Crackers                        1 1/2 c  Cracklins

  Mix all ingredients well. Form into two pones. Put additional shortening or

  drippings on top. Bake at 450 degrees for 20 minutes. You may use a divided

  iron skillet or cornstick pan. Actually, you can use a regular on skillet

  if that's all you have.

      Title: The Peace Maker

 Categories: Main dish, Seafood, Breads

   Servings:  6

      1 c  Rice                                1    French bread loaf

     36    Oysters                             1    Butter, seasoning

  Boil the rice and keep hot and dry. Cut off the top crust of the bread.

  Hollow out the inside.  Fry the oysters. Butter the inside of the loaf well

  and place in the oven to brown. Fill with the hot fried oysters. The top of

  the loaf of bread may be buttered, toasted and placed on the oysters to

  retain the heat, although the oysters stay more crispy if served uncovered.

  Serve on a platter with hot boiled rice which is seasoned, dotted with

  butter, and garnished with minced parsley and paprika. Yield: 6 servings.

  Note: A finely minced clove of garlic may be used to flavor the butter.

  From Rice, 200 Delightful Ways to Serve It

      Title: Banana And Mango Bread

 Categories: Breads

   Servings:  2

      1 c  Butter                            1/4 ts Grated Fresh Nutmeg

  1 1/4 c  Packed Brown Sugar              1 1/2 c  Mashed Ripe Bananas

      3    Eggs                                1    Small Ripe Mango

      3 c  Self-raising flour                  1 c  Golden Raisins

    1/2 ts Salt                              1/2 c  Chopped Walnuts

    1/2 ts Cinnamon                       

  * The recipe says to use self-raising cake/pastry flour and the small ripe

  mango should be peeled and pureed. In a bowl, cream the butter with sugar

  until fluffy; beat in eggs, one at a time, until incorporated. In another

  bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine

  mashed bananas with mango puree. Mix the dry ingredients and banana

  mixture, alternately, into the creamed mixture until batter is just

  combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4

  1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake

  tester inserted in the centre tests done. Leave in pan for 10 minutes;

  remove form loaf pans and let cool on racks. Makes 2 loaves. From The

  Gazette, 91/02/13.

      Title: Cherry cheddar bread

 Categories: Breads

   Servings:  1

  2 1/2 c  Flour                           1 1/4 c  Milk

    1/2 c  Sugar                               1    Egg, beaten

    1/2 c  Brown sugar, packed                 3 tb Oil

      3 ts Baking powder                   1 1/4 c  Sweet cherries, frozen

      1 ts Salt                            1 1/4 c  Cheddar cheese, shredded

  Combine flour, sugar, brown sugar, baking powder and salt. Combine milk,

  egg and oil; pour over dry ingredients and stir just enough to dampen.

  Gently fold in cherries and cheese. Pour into greased 9 1/4 X 5 1/4 X 2 3/4

  inch loaf pan.  Bake at 350F 55-65 minutes or until wooden pick inserted

  near center comes out clean. Cool on rack 10 minutes; remove from pan. Cool

  completely before serving.  Serve at room temperature, or toasted.

      Title: Hot Cross Buns

 Categories: Breads

   Servings: 24

  4 1/2 c  All-Purpose Flour                 1/4 c  Melted Butter

    1/3 c  Granulated Sugar                    2    Eggs, beaten

      2 tb Quick Rise Instant Yeast            1 c  Raisins or part currants

      1 ts Salt                              1/2 c  Mixed Candied Peel

      2 ts Cinnamon                        1 1/2 c  Icing Sugar

    1/2 ts Grated Nutmeg                       2 tb Milk

      2 c  Warm Water                     

  In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt

  cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs. Using

  a wooden spoon, vigorously stir dough until smooth and elastic. Stir in

  raisins and candied peel. Scrape down sides of bowl, cover with a clean dry

  towel and stand for 10 minutes. Grease 24 medium to large-sized muffin cups

  and spoon in batter -- no more than 2/3 full. Brush tops with melted

  butter. Cover and let rise in a warm place until almost double, about 20

 30 minutes. Bake in an oven preheated to 375 degrees for about 20 minutes

 or until tops are browned. Let cool on wire racks until warm, about 10 - 15

 minutes. Combine icing sugar with milk until smooth; place in a piping bag

 or spoon on top of buns to make crosses. Makes 24 buns. From The Gazette,

 91/02/27.

      Title: MISSISSIPPI CORNBREAD ROBERT

 Categories: Breads

   Servings:  6

      2 c  Stoneground white cornmeal          2    Large eggs

      1 ts Baking soda                         2 c  Buttermilk

      1 ts Salt                              1/3 c  Bacon drippings or Crisco

  Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch

  cast iron skillet. Heat skillet in oven until fat is smoking hot, while

  preparing batter. (This should take no more than 5-10 minutes.) Thoroughly

  combine cornmeal, baking soda, and salt in medium bowl. Add eggs and

  buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all

  but 1 tablespoon of hot fat into batter, continuing to beat quickly with

  whisk to incorporate fat. Turn skillet around to coat sides and bottom

  thoroughly with remaining fat. Pour batter into skillet. Bake on top rack

  of oven for 25-30 minutes, or until top of cornbread is firm. Turn

  cornbread onto plate and slip back into skillet upside-down. Return to oven

  for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately.

      Title: Poppy Seed Bread

 Categories: Breads

   Servings:  3

      1    Box of yellow cake mix            1/2 c  Cooking sherry

      4    Eggs                                1    Small vanilla inst. pudding

      1 c  Oil                               1/4 c  Poppy seed

      8 oz Sour cream                     

  Combine all and mix well.  Put in 3 small floured pans. Cook 325 degrees 1

  hour.

      Title: Amy's Cornbread

 Categories: Breads

   Servings:  4

      1 pk Frozen brocoli                      1    Med. onion

      2 c  Grated chedder sharp cheese         1    Box jiffy cornbread mix

  Bake in glass pan for 25-30 minutes at 400 degree.

      Title: Deb's Breakfast Cake

 Categories: Breads

   Servings: 10

      1 pk Forzen rich's rolls               1/2 c  Brown sugar

      1    Stick of butter                   1/2 c  Pecans

      1 pk Small vanilla pudding          

  Place frozen rolls in bundt pan.  Melt butter and pour over rolls. Mix

  pudding, brown sugar and nuts togehter. Sprinkle mixture over rolls. Cover

  pan with paper towel or waxed paper and let rise overnight.

   Bake 350 degree oven for 30 minutes.

      Title: Monkey Bread

 Categories: Breads

   Servings:  6

    1/2 c  Pecans                              3 cn Biscuits

      1 ts Cinnamon                            1    Stick of butter

    1/2 c  Sugar                               1 c  Brown sugar

  Place pecans in bottom of Bundt pan.  Combine cinnamon and sugar. Cut each

  biscuit into quarters and roll in sugar mixture. Stack biscuits in pan.

  Combine butter and brown sugar. Pour over biscuits. Bake 30-40 minutes at

  350.