Instructions:

Yields 1 Loaf

2 tsp Active Dry Yeast

1 Tbls

Butter

1 Cup Bread Flour

1 tsp Salt

3/4 Cup Whole Wheat Flour

13 oz Water

2/3 Cup 7-Grain Cereal

2 Tbls Brown Sugar, Packed

All ingredients should

be at or above room temperature before starting.

Add ingredients to the pan in the order listed.

Select "Whole Wheat Bread".

Press "Start".

Notes:

Instructions:

Yields 1 Loaf

1 Pkg Active Dry Yeast

1/8 Cup CornOil

1 1/2 Cups Bread Flour

1 tsp Salt

1 1/2 Cups King Arthur 8-Grain

3/4 Cup Warm Milk Flour

1/4 Cup Warm Water

1 Tbls Sugar All

ingredients but the water and milk should be at room temperature

before starting.

Add the ingredients to the pan in the order listed.

Select "Whole Wheat" Bread.

Press "Start".

Notes:

Instructions:

Yield: 1 1/3 c brown sugar 2/3 c salad oil 1 egg 1 c sour milk

1 ts baking soda 1 ts salt 1 ts vanilla 1 ts cinnamon 2-1/2 c flour

1-1/2 c diced apples 1/3 c chopped nuts Stir ingredients together

in order listed.

Pour into 2 greased 8" loaf pans; sprinkle with 1/2 cup sugar mixed

with 1 Tbsp melted butter.

Bake at 350 degrees for 60 minutes or until done

Notes:

Instructions:

Yield: 18 Servings 3 tablespoons sugar,divided 1 package dry

yeast 1/4 cup warm water, 105 to 115 degrees 3 1/4 cups bread

flour, divided 1/2 cup skim milk 1/4 cup margarine melted

1/2 teaspoon salt 1 egg, lightly beaten Vegetable cooking

spray 1/3 cup firmly packed brown sugar 1 1/2 teaspoons ground

cinnamon 3/4 cup finely chopped cooking apples, peeled 1/2 cup

dark seedless raisins 1/3 cup sifted powdered sugar 1 1/2

teaspoons skim milk Dissolve 1 tablespoon sugar and yeast in warm

water in a large bowl; let stand 5 minutes.

Add remaining 2 tablespoons sugar, 3 cups flour, and next 4

ingredients, stirring until a soft dough forms.

Turn dough out onto floured surface.

Knead until smooth and elastic (about 10 minutes); add enough

remaining flour, 1 tablespoon at a time, to prevent dough from

sticking.

Place dough in a bowl coated with cooking spray, turning to coat top.

Cover and let rise in a warm place (85 deg), free from drafts, 1 hour

or until doubled.

Punch dough down, and turn out onto floured surface; roll into a 17- x

8-inch rectangle.

Combine brown sugar and cinnamon; sprinkle over dough, leaving

1/2-inch margin around edges.

Top with apple and raisins.

Roll up tightly, starting at short side, pressing firmly to eliminate

air pockets; pinch seam and edges to seal.

Place roll, seam side down, in 9- x 5- x 3-inch loaf pan coated with

cooking spray.

Cover and let rise in a warm place (85 deg), free from drafts, 45

minutes or until doubled.

Uncover; bake at 350 deg for 35 minutes or until loaf sounds hollow

when tapped.

Remove from pan; cool on a wire rack.

Combine powdered sugar and 1-1/2 teaspoons milk; stir well.

Drizzle over loaf.

Yield: 1 loaf, 18 servings (serving size: 1 [1/2-inch] slice).

Per serving: 152 Calories; 3g Fat (19% calories from fat); 4g Protein;

27g Carbohydrate; 10mg Cholesterol; 98mg Sodium

Notes:

Instructions:

Mash 4 ripe bananas, mix in 1 cup sugar and let stand 15 minutes.

Then beat in 1/2 cup applesauce and 2 eggs and 1 teaspoon vanilla.

Add the dry ingredients and just mix in until all is moistened.

Dry ingredients: 2 cups flour 1 Tablespoon baking powder 1 teaspoon

baking soda 1 teaspoon salt 1/2 to 1 cup of pecans chopped (opt.

) I use two loaf pans, but could use one.

When I use two, I cook in the oven at 350 degrees for 45 to 50

minutes.

I use a toothpick to see if it is done.

For the 2 loaves with pecans, 10 slices from each loaf the calories

etc.

come out like this.

1 slice: 126 calories, 2 gms fat and 1 gm fiber.

Weight Watchers: 2 points I buy applesauce in the little snack size

servings.

They equal 1/2 cup.

I would tend to waste the applesauce when I bought it in a large

bottle.

I hope you will enjoy.

Benne

Notes:

Servings :12

Time to prepare :75 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cups whole-wheat flour

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 1/2 teaspoon nutmeg

1 cup oats

1 1/2 cup brown sugar

2 whole eggs -- lightly beaten

1 1/3 cup salad oil

1 cup applesauce

1 1/2 cup raisins

1 1/2 cup pecans

Instructions:

Sift together flour, baking powder, salt, cinnamon, and nutmeg.

Stir in oats and b own sugar.

Beat eggs.

Blend eggs, oil and applesauce together.

Stir in dry ingredients, raisins and nuts.

Pour into greased 9 x 5 x 3 inch loaf pan.

Bake at 350 degrees for 1 our.

Notes:

Servings :16

Time to prepare :80 minutes

Origin :Jo Anne Merrill

Ingredients:

3 3/4 cup dried apricots

1 cup water

1 1/2 cup margarine

1 1/4 cup sugar

1 1/3 cups all-purpose flour

1 1/2 teaspoon baking powder

1 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

Instructions:

* Grease an 8-inch square baking dish with margarine.

1.

Place apricots and 1 cup water into a saucepan.

Bring to a boil, reduce heat an simmer 10-15 minutes until apricots

are tender.

Drain and let cool.

2.

Fit steel knife blade into the work bowl of a food processor.

Into the work bow combine margarine, granulated sugar and 1 cup

flour.

Process until smooth.

Spread into the bottom of the prepared baking dish.

Bake 25 minutes at 350 degrees.

3.

With steel knife still attached, process drained apricots until

chopped into 1/ -inch pieces.

Add 1/3 cup flour, baking powder, brown sugar, eggs and vanilla.

Process ntil mixed well, about 6-8 seconds.

4.

Remove crust from oven, spread apricot mixture evenly over baked crust

and retu n to oven for 30 minutes longer.

5.

Let cool, then cut into 2-inch squares.

Yield: 16 two-inch squares.

Notes:

Servings :12

Time to prepare :35 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cup pecan halves -- chopped

1 1/2 cup margarine -- melted

1 1/2 cup dried apricots

1 1/2 cup packed brown sugar

1 teaspoon ground cinnamon

2 cups biscuit mix

2 2/3 cup milk

Instructions:

Preheat oven to 425 degrees.

Grease a 12-cup muffin pan.

1.

Fit the steel knife blade into the work bowl.

Process the pecans until chopped nto 1/8-inch pieces.

Distribute chopped pecans evenly in muffin cups.

Put 2 teaspoons m lted margarine in each cup.

2.

With the steel knife blade still attached, process apricots until

chopped into /4-inch pieces.

Add brown sugar, cinnamon, biscuit mix and milk.

Process until batter i well mixed, 10-15 seconds, stopping machine

once to scrape down sides of bowl with rub er spatula.

Pieces of apricots should still be visible.

3.

Drop by spoonfuls into muffin cups.

Bake until a wooden pick inserted in center of a muffin comes out

clean, about 15 minutes.

Do not push pick all the way to bottom.

emove from oven and invert muffin pan on a serving plate.

DO NOT remove pan; let stand 0 minutes so pecans and margarine will

drop down onto muffins.

Yield: 12 muffins.

Notes:

Servings :72

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup seedless raisins

1 cup dried apricots -- minced

3 3/4 cup shortening

1 1/4 cup margarine

1 3/4 cups sugar

2 eggs

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon double-acting baking powder

1 teaspoon baking soda

3 3/4 teaspoon salt

1 1/2 teaspoon ground cinnamon

1 1/2 teaspoon ground nutmeg

1 1/2 cup pecans -- chopped

Instructions:

1.

Cut the dried apricots into very small pieces; combine with the

raisins and 1 c p water in a saucepan with lid.

Bring to a boil and simmer, covered, for 3-4 minutes.

R move from heat, leave covered and allow to cool.

Do not drain.

2.

In a mixing bowl, cream the shortening and margarine; add sugar

gradually.

Add he slightly beaten eggs and vanilla.

3.

Combine all the dry ingredients.

Slowly add to egg mixture and blend thoroughly Stir in the raisins,

apricots and nuts.

Drop by teaspoonfuls on greased cookie sheets, 2 inches apart.

4.

Bake in preheated 350-degree oven 12-14 minutes.

Remove from cookie sheets and et cool on wire racks.

Yield: about 6 dozen.

Notes:

Instructions:

1 Loaf of French or Sour Dough Bread - remove center and tear center

pieces into chunks Saute 6 cloves of minced garlic with 2 Tbsp.

butter.

Add bread chunks and saute til golden.

Combine 1-1/2 C.

Sour Cream with 2 Cups cubed Monterey Jack cheese.

Mix with sauted bread chunks.

Add: 1/4 C.

Parmesan 2 Tbsp.

Parsley Flakes 2 Tsp.

Lemon Pepper Add 14 Oz.

canned Artichoke Hearts (not marinated) cut up fine.

Combine with bread and put mixture back in bread crusts.

Top with 1 C.

Cheddar Cheese.

Bake at 350 for 30 minutes in an oven, or, this can be made ahead of

time, then place in smoker on foil to heat and melt the cheese.

Approxmately 45 minutes.

Notes:

Instructions:

Serving Size : 1 Amount Measure Ingredient -- Preparation

Method -------- ------------ -------------------------------- Lewis

DTXT63A -----MEDIUM LOAF----- 1 cup Water 1/4 cup

Vegetable Oil 1 Egg 2 tablespoons Sugar

1 teaspoon Salt 1 cup Yellow Cornmeal 2

cups Bread flour 1 1/2 teaspoons Yeast This loaf rises

very high and is suprisingly good.

We have tried other breadmaker cornmeal breads but none have equaled

this one.

Notes:

Instructions:

Recipe By : Beth Hensperger; Bread (1988) Serving Size : 9

Preparation Time :0:00 Amount Measure Ingredient --

Preparation Method

-------------------------------- 1 cup diced bacon

(about 4 to 5 slices) 2 eggs 1 cup

buttermilk 1/3 cup corn oil or melted butter 1 1/4 cup

unbleached all-purpose flour 3/4 cup yellow

cornmeal 1/4 cup sugar 2 tsps baking powder

1/2 tsp baking soda 1/4 tsp salt In a medium

skillet, cook bacon until crisp, then remove from pan with a slotted

spoon and drain on paper towels.

In a medium bowl, beat eggs, buttermilk, and oil until light with a

whisk.

In another bowl, combine flour, cornmeal, sugar, baking powder, baking

soda, and salt.

Add buttermilk mixture and stir until just moistened.

Fold in bacon.

Batter will be lumpy.

Fill greased muffin cups level with tops of cups.

Bake in a preheated 400F oven for about 20 minutes, or until a cake

tester comes out clean and tops are springy to the touch.

Let muffins stand 5 minutes before turning out onto a rack to cool.

Makes 9 muffins.

Notes:

Servings :8

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

3 3/4 cup grated Parmesan cheese

3 3/4 cup mayonnaise

1 1/2 teaspoon paprika

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 1/4 cup shortening

1 1/2 cup milk

1 large egg

4 bacon slices

Instructions:

1.

Cook bacon until crisp; crumble and set aside.

2.

Blend Parmesan cheese, mayonnaise and paprika; set aside.

3.

Combine flour with baking powder and salt in large mixing bowl.

Add shortening nd cut in with pastry blender until particles are

fine.

4.

Combine milk and egg; add all at once to the flour mixture.

Stir until dough cl ngs together.

5.

Knead lightly on floured surface about 10 times.

Divide dough in half.

Roll out each half to a 14 x 6-inch rectangle.

Transfer one rectangle to an ungreased cookie she t.

6.

Spread with 1/2 cup cheese mixture; sprinkle with crumbled bacon.

Top with seco d rectangle.

Cut through to the bottom, into 16 rectangles but do not separate.

Spread ith remaining cheese mixture.

7.

Bake in preheated 400-degree oven for 12-15 minutes until golden

brown.

Serve w ile still warm.

Notes:

Instructions:

Yield: 8 servings -DOUGH- 1 1/2 ts Yeast 2 cup Bread flour 1 1/2

Tbsp Sugar 1 ts Salt 3/4 cup Water 1 Tbsp Barley malt syrup TOPPINGS

either: 2 Tbsp Poppy seeds, sesame seeds, -kosher salt, minced

onion Add all ingredients for the dough except the barley malt syrup

in the order suggested by your bread machine manual and process on the

dough cycle according to the manufacturer's directions.

At the end of the dough cycle, remove the dough from the machine.

Preheat the oven to 375 degrees.

In a large pot bring 2 quarts of water to a boil.

While the water comes to a boil, divide the dough into 8 pieces.

Roll each piece into a roll 12 inches long.

Make a circle of each piece, overlapping the ends by at least an inch

and pressing or rolling the overlap tightly to seal.

Let the bagels rise for only 5 minutes.

Add the malt syrup to the boiling water.

(The syrup gives the bagels their golden color.

) Lower a few bagels at a time into the boiling water.

As soon as the bagels rise to the top, remove with a skimmer or

spatula to a lightly greased baking sheet.

Sprinkle about 3/4 tsp.

of any of the toppings over each bagel and bake 20 minutes, or until

golden.

>From "The Best Bread Machine Cookbook Ever", by Madge Rosenberg

From: Dan Ceppa

Notes:

Instructions:

Yield: 12 servings SMALL (8 2/3 cup Water 1 Tbsp Honey 1 ts Salt

2/3 cup Whole wheat flour 1 1/3 cup Bread flour 1 ts Yeast MEDIUM

(12- 1 cup Water 1 1/2 Tbsp Honey 1 1/2 ts Salt 1 cup Whole wheat

flour 2 cup Bread flour 1 1/2 ts Yeast -LARGE (16 1 1/3 cup Water

2 Tbsp Honey 2 ts Salt 1 1/3 cup Whole wheat flour 2 2/3 cup Bread

flour 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.

Notes:

Instructions:

The Joy of Cooking, about 18 bagels 1 cup scalded milk 1/4 cup

butter 1 tablespoon sugar 1 teaspoon salt 1 package active dry yeast 1

to 2 eggs (I use 1) 3 and 3/4 cups all purpose flour - sifted 2

quarts almost boiling water 1 tablespoon sugar beaten egg white (for

coating) Combine the first 4 ingredients.

When the mixture is 105 to 115 degrees Fahrenheit add and dissolve the

yeast for three minutes.

Blend in the eggs and the flour.

knead the dough about 10 minutes, adding more flour if necessary to

make it firm enough to handle.

Let rise, covered, in a greased bowl until doubled in bulk.

Punch down the dough and divide into 18 equal pieces.

Roll each piece into a rope about 7 inches long and tapered at the

ends.

Form into doughnut shaped rings.

Let rise, covered on a floured board for about 15 minutes.

To help firm the dough you may chill it for two hours.

Drop the rings, one at a time into the almost boiling water and sugar.

As the bagels surface, turn them over and cook about three minutes

longer.

Skim out and place on a ungreased baking tray.

Coat with the beaten egg white and bake in a preheated oven at 400

degrees Fahrenheit for 20 to 25 minutes, until golden brown and crisp.

Try adding to the basic dough: Spices - I use a mixture of cinnamon

and mixed spice with raisins.

Freeze dried onions.

Finely chopped nuts.

(I have never tried this)

Notes:

Instructions:

1 stick butter 1/2 cup

packed brown sugar 2 tablespoon light corn syrup 3/4

cup chopped pecans Mix all ingredients together

and put in the bottom of a greased 9 x 13 glass dish.

Get one loaf of french bread.

Sliced, 1 inch thick.

Place on top of nut mixture, filling in all the spaces.

Then mix: 3/4 cup milk, 3/4 cup cream, 1 tsp.

cinnamon, 1 tsp vanilla.

Pour over bread.

Cover with plastic wrap and refrigerate overnight.

Bake at 350° for 40 mins.

in the morning.

Serve warm with whipped topping.

Notes:

Instructions:

Source : The Good Sam's RV C&127;&127;kbook 4 c.

flour 4 tsp.

Bakewell Cream * 1 tsp.

salt ( may be omitted ) 2 tsp.

Baking soda 1-3/4 c.

milk 1/2 c.

mayonaise Preheat oven to 400 degrees.

Mix and sift dry ingredients together.

Add milk and mayonaise ; mix.

Turn onto a floured board; knead 5 or 6 times.

Cut with biscuit cutter.

Bake 10 minutes, then lower the heat to 325 degrees until biscuits are

golden.

HINT: You can turn off the oven after 10 minutes; the biscuits will

brown.

* If in an area where Bakewell Cream is not available, order by mail

from Byron H.

Smith & Co.

,Inc.

, 54 Perry Road, P.

O.

Box 875, Bangor, Maine 04401.

Send $ 2.

00 for each box plus $ 1.

75 handling and postage.

Notes:

Servings :30

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

3 cups peanut oil -- for frying

4 cups all-purpose flour

3 3/4 cup sugar

4 teaspoons baking powder

1 teaspoon salt

1 1/2 teaspoon ground cinnamon

1 1/2 teaspoon ground nutmeg

1 1/4 cup margarine

1 cup bananas -- mashed

2 large eggs -- beaten

---- Topping: -----

3 3/4 cup sugar

2 teaspoons ground cinnamon

Instructions:

1.

Heat oil in a deep-fat fryer or deep heavy skillet.

Time heating so it will be eady when you are prepared to begin frying

doughnuts.

Use Canola oil if you prefer, but peanut oil has a higher smoking

point and is a good choice for frying.

2.

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon,

and nutme .

Cut in margarine using a pastry blender or two knives.

3.

Make a well in center of mix and add mashed bananas and eggs.

Mix well.

You can do this with a wooden spoon, or since dough will be very stiff

you may want to use your hands to mix it well.

4.

Place dough on a lightly floured surface and roll to 1/2-inch thick.

Cut with a 2-1/2 inch doughnut cutter that you dip in flour as needed.

5.

Deep-fry, a few at a time, until golden brown.

Drain on brown paper bags.

Fry t e doughnut "holes" also.

6.

Combine sugar and cinnamon in a paper bag or place on a shallow plate.

Coat war doughnuts with this mixture.

Yield: about 22 doughnuts and 22 centers.

Notes:

Instructions:

2 cups sugar 4 eggs 1 cup margarine 2 tsp vanilla 2 cups mashed

banana 1 cup nuts (chopped) 1 cup sour cream 3 cups flour 2 tsp baking

soda 1 tsp salt Mix it all together; pour into ungreased bread pans.

Bake at 350 degrees for 1 hour or until a knife inserted in middle

comes out clean.

Notes:

Servings :10

Time to prepare :120 minutes

Origin :Elizabeth Powell

Ingredients:

3 3/4 cup butter

1 1/2 cups sugar

1 1/2 cups mashed bananas

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

3 3/4 teaspoon salt

1 1/2 cup buttermilk

3 3/4 cup nuts -- chopped

Instructions:

Cream together butter and sugar.

Add banana, eggs, and vanilla.

Sift together dry ngredients.

Add alternately with buttermilk.

Blend well.

Stir in nuts, and pour into a reased and floured loaf pan.

Bake at 325 degrees for 1-1/4 hours.

Notes:

Instructions:

2 cups sugar 2/3 cup butter 4 eggs 8 bananas-ripe 3 cups flour 2

tsp.

soda 2 tsp.

salt chopped nuts Cream butter and sugar.

Add eggs and mix well.

Add flour, soda, and salt, mix well.

Mash Bananas and add the nuts.

Pour into greased and floured loaf pan.

Bake in oven preheated to 350 degrees for 1 hour, till toothpick

inserted in center comes out clean.

Sandy Sandy's Country Kitchen http://members.

aol.

com/bearlyin/index.

html

Notes:

Instructions:

Recipe By : Elizabeth Powell Serving Size : 10 Preparation

Time :2:00 Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------- 3/4 cup

butter 1 1/2 cups sugar 1 1/2 cups mashed

bananas 2 eggs 1 teaspoon vanilla extract

2 cups all-purpose flour 1 teaspoon baking

soda 3/4 teaspoon salt 1/2 cup buttermilk 3/4 cup

nuts -- chopped Cream together butter and sugar.

Add banana, eggs, and vanilla.

Sift together dry ingredients.

Add alternately with buttermilk.

Blend well.

Stir in nuts, and pour into a greased and floured loaf pan.

Bake at 325 degrees for 1-1/4 hours.

Notes:

Servings :72

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup sugar

2 2/3 cup butter -- or shortening

2 eggs

3 3/4 cup mashed bananas

1 1/2 teaspoon vanilla

1 1/2 teaspoon lemon juice

1 1/2 cups rolled oats -- * see note

2 cups flour

3 3/4 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 1/2 cup nuts -- ** see note

Instructions:

* Do not use instant oats.

** Use pecans, walnuts, or your choice of nuts, chopped.

Sift flour, soda, baking powder and salt together.

Cream together sugar and shorte ing.

Beat in well beaten eggs.

Stir in the vanilla, lemon juice, and banana.

Add rolled oats and nuts to flour mixture, alternately with

banana mixture, mixing well after each addition.

Stir in nuts.

Drop by teaspoonfuls onto greased baking sheet and bake in

preheated 350-degree ov n 15 to 18 minutes, or until golden.

Makes about 6 dozen cookies.

Notes:

Instructions:

3/4 C.

Walnuts Pieces 1C.

Mashed Ripe Bananas 3/4C Sugar 1 egg 1/2C Milk 3 C.

Pkgd Biscuit Mix Start Heating oven to 350o.

Grease 10"x5"x3" loaf pan.

Mash Bananas with spoon, beat together well sugar, egg, milk, walnuts

and bananas.

Stir in Buscuit Mix, then beat hard for 30 seconds.

Turn into pan.

Bake 1 hr.

or until toothpick inserted in center comes out clean.

( a crack on top of loaf is caracteristic) Turn out of pan; cool

before cutting.

Makes one (Mom's recipe) Kat

Notes:

Servings :12

Time to prepare :50 minutes

Origin :Jo Anne Merrill

Ingredients:

2 large eggs

2 2/3 cup milk

1 tablespoon margarine -- melted

1 1/2 cup all-purpose flour

1 1/4 teaspoon salt

vegetable oil

Instructions:

1.

Beat eggs thoroughly.

Blend in melted margarine and milk.

Stir in flour only un il smooth.

2.

Lightly brush a 5-inch crepe pan with oil.

(Use a larger size pan for larger cr pes.

) Heat over medium heat.

3.

Pour in 2 tablespoons of batter and tilt pan carefully so batter

covers entire ottom of pan.

Cook 2 minutes on each side or until golden brown.

4.

Repeat with remaining mixture, wiping pan if needed.

Makes about 12 crepes.

Notes:

Servings :16

Time to prepare :180 minutes

Origin :Elizabeth Powell

Ingredients:

1 package active baker's yeast

1 teaspoon sugar

1 1/4 cups water -- lukewarm

6 cups all-purpose flour -- * see note

2 tablespoon sugar

2 teaspoons salt

1 cup milk

3 tablespoon butter

Instructions:

Add one teaspoon sugar to 1/4 cup lukewarm water and stir to dissolve.

Sprinkle ye st over water and let soften one minute.

Stir into water and "proof" for 15 minutes.

Mi ture should rise slightly and become bubbly.

Heat remaining water with butter and milk until the butter melts.

Cool this mixtur to lukewarm.

Mix three cups flour, 2 tbsp sugar, and salt in a large bowl.

Beat in yea t mixture and butter-milk mixture.

Gradually stir in enough of the remaining flour to f rm a soft dough,

using 5-1/5 to 6-1/2 cups flour altogether.

Turn dough onto floured surface and allow to rest a minute.

Knead until smooth and elastic, about 10 minutes.

Place in a greased bowl, turning to grease all sides.

Cover ith a damp tea towel and allow to rise in a warm place until

double in bulk, about one our.

Punch down dough, kneading it until it is about its original

size.

Return to bowl, cover, and allow to rise again until double in bulk,

about 1-1/2 hours.

Turn out onto l ghtly floured surface.

Divide dough in half and shape each half into a loaf to fit an 8 1/2"

x 4-1/2" pan.

Place in greased pans, cover, and allow to rise in a warm place for

ne hour.

Bake at 400 degrees for 25-30 minutes.

When done, bread will be well browned and s runken in from sides.

Remove from pans and cool on wire racks.

Notes:

Servings :1

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

1 can beer

1 1/4 cups all-purpose flour

2 teaspoons salt

1 teaspoon paprika

1 1/2 teaspoon baking powder

Instructions:

1. Pour beer into a bowl; add flour. Mixture will foam. Stir in salt,

paprika and

aking powder. If using to fry fruit, you may want to use cinnamon or

nutmeg instead of

aprika.

2. Mixture will thicken as it stands. Make this at least 1 hour

before using. It w

ll keep in refrigerator for 3-4 days.

Yield: about 2-1/2 cups batter.

Notes:

Instructions:

Yields 1 Loaf

3 Cups Flour 3 3/4 tsp Baking Powder

2 1/4 tsp Salt 1 Tbls Honey

12 oz Beer

Preheat the oven to 350 degrees.

Grease a (9"x5"x3") loaf pan.

Mix the flour, salt and baking powder together in a large bowl.

Add the beer and honey.

Stir together until well mixed.

Spread the batter in the prepared loaf pan(s).

Bake until a wooden pick inserted in the center comes out clean (about

45

minutes).

Turn out on a cooling rack.

Cool completely before slicing.

Notes:

Servings :18

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups apples -- peeled, shredded

1 1/3 cups sugar

1 cup cranberries -- chopped

1 cup carrots -- shredded

1 cup black walnuts -- chopped

2 1/2 cups all-purpose flour

1 tablespoon double-acting baking powder

2 teaspoons baking soda

1 1/2 teaspoon salt

2 teaspoons ground cinnamon

2 eggs -- beaten

1 1/2 cup vegetable oil

Instructions:

In a large mixing bowl, combine apples and sugar. Gently fold in

chopped cranberri

s, carrots, and nuts. Combine dry ingredients; add to mixing bowl. Mix

well to moisten

ry ingredients.

Combine eggs and oil; stir into apple mixture. Fill 18 greased

muffin tins 2/3 ful

. Bake at 375 degrees for 20-25 minutes. Cool 5 minutes before

removing from pans.

Yield: 18 muffins

Notes:

Servings :18

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

4 cups flour

1 1/2 cups sugar

1 1/2 teaspoon salt

2 teaspoons baking powder

1 1/3 cup butter -- cold

1 1/4 cup lard -- cold

4 whole eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1 tablespoon anise seed

1 cup almonds -- ground

Instructions:

Sift together flour, sugar, salt, and baking powder. Cut butter and

lard into mixtu

e. Beat eggs slightly and beat in vanilla and almond extracts. Quickly

stir egg mixture

anise seed, and almonds into dry ingredients. Turn out on a floured

board and knead un

il dough is no longer sticky. Divide dough into 6-8 pieces. Roll with

hands into long r

lls. Place rolls on greased baking pans and flatten slightly with

hands. Bake at 325 de

rees for 25-30 minutes. Slice each roll diagonally into 3/4 inch

pieces. Return to baki

g pan, cut side up, and bake at 375 degrees for 5 minutes. Turn

biscotti over and bake

minutes more.

Notes:

Instructions:

1 c milk

1 t vinegar

1 c flour

1/3 c white sugar

1 t baking soda

3/4 t salt

1 c quick oats

1/3 c chocolate chips

1 c raisins

3/4 c chopped almonds

1 egg

1/4 c oil

1 t vanilla

Grease an 8 1/2 inch pan. Line with waxed paper. Preheat oven to

325 F.

Combine milk and vinegar. Set aside. In bowl, combine flour, sugar

baking soda and salt. Stire in oats, chocolate chips, raising and

almonds. In a separate bowl, beat egg. Add oil, vanilla and soured

milk. Add flour mixture to egg mixture and stir.

Pour into prepared pans. Bake 60-65 minutes.

Notes:

BLONDIES

Servings :16

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cup butter

2 cups brown sugar

2 eggs -- beaten slightly

1 tablespoon vanilla extract

1 cup all-purpose flour

2 teaspoons double-acting baking powder

1 teaspoon salt

Instructions:

Melt butter in saucepan. Stir brown sugar into butter until dissolved.

Cool slight

y and beat in egg and vanilla. Sift flour with baking powder and salt.

Stir dry ingredi

nts into butter/sugar/egg.

Butter a 9 inch square pan, line with wax paper, then butter and

flour the wax pape

. Pour batter into pan. Bake at 350 degrees for 30-45 minutes.

Notes:

Instructions:

Recipe By : Edward Espe Brown; The Tassajara Bread Book (1995)

Serving Size : 18 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup blue cornmeal -- or yellow or white

2 cup unbleached white flour

4 tsps baking powder

1/2 tsp salt

1/4 cup sugar

1 cup milk

3 eggs -- well beaten

1/4 cup melted butter

Preheat oven to 400F. Mix together the cornmeal, flour, baking powder,

salt, and

sugar. Combine the milk, eggs, and melted butter. Fold the dry

ingredients into

the wet until just barely moistened. Spoon into greased muffin tins

and bake at

400F for 12-15 minutes, or until lightly browned on top. Makes 12

very large,

or 18 smaller muffins.

Notes:

Servings :24

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/4 cup vegetable shortening -- solid

2 large eggs

2 cups all-purpose flour

2 1/2 teaspoons double-acting baking powder

2 tablespoon sugar

1 orange -- juice and rind

1 1/2 cup milk

1 1/2 cup orange juice

1 cup blueberries

Instructions:

1. Grate the orange peel and set aside. Squeeze orange; you will need

1/2 cup juic

.

2. Cream shortening in mixing bowl. Add eggs and mix well.

3. Sift flour, baking powder and sugar together; stir in orange

peel.

4. Add flour mixture, milk and orange juice alternately to

shortening. Stir well a

ter each addition. Batter will be stiff. Fold in blueberries. Grease

small muffin cups

r use paper liners. Fill each 1/2 full of batter.

5. Bake in preheated 375-degree oven for about 20 minutes or

until browned.

Yield: about 24 small muffins.

Notes:

Servings :12

Time to prepare :180 minutes

Origin :Elizabeth Powell

Ingredients:

1 cup whole-wheat flour

1 cup rye flour

1 cup yellow cornmeal, degermed

2 teaspoons baking soda

1 teaspoon double-acting baking powder

1 teaspoon salt

2 cups buttermilk

2 2/3 cup molasses

3 3/4 cup seedless raisins

Instructions:

Sift together flours, cornmeal, baking soda, baking powder, and salt.

Stir in rais

ns. Beat together milk and molasses and stir this mixture into dry

ingredients. Heavily

butter two 1-pound coffee cans and divide batter equally between them.

Cover with butte

ed round of aluminum foil, securing it in place with kitchen twine.

Place cans on a rac

in a large soup kettle. Add boiling water to reach halfway up sides

of cans. Bring wat

r to a boil, cover kettle tightly, and simmer bread for two hours.

Remove cans from ket

le and allow bread to cool for ten minutes. Turn bread out of cans and

serve at once.

Notes:

Instructions:

5 loaves

bread:molasses:raisins:whole wheat:

1 cup cornmeal

1 cup whole wheat flour

1 cup white flour

1 tsp salt

1 tsp soda

1 3/4 cup whole milk

1 cup dark molasses

1 cup raisins

Sift together dry dry ingredients, add the milk and molasses and stir.

Add raisins. Pour into 5 greased 15 ounce soup cans. Fill the cans

only

2/3 full. Cover with aluminum foil and steam on the range for 4 hours.

Place cans on a cookie sheet to dry in a 250~ oven (about 30 minutes).

Remove bread immediately. Use a can opener if necessary.

Notes:

Instructions:

Ingredients :

1 (12 oz.) pkg. vanilla wafers, finely

crushed

1 c. confectioners sugar

1 c. pecans, finely chopped

1/4 c. light corn syrup

2 tbsp. unsweetened cocoa

1/2 c. bourbon

1/2 c. granulated sugar

Preparation :

In large bowl thoroughly mix all ingredients except granulated

sugar. Shape into 1 inch balls, roll in granulated sugar. Store in

tightly covered container for at least 3 days before serving to

allow flavors to mellow. Keeps up to 2 weeks. Do not freeze.

Makes 3 1/2 dozen balls. About 85 calories each. A favorite at

Christmas time.

Notes:

Servings :12

Time to prepare :15 minutes

Origin :Elizabeth Powell

Ingredients:

1 loaf French bread

1 1/2 cup butter -- softened

6 ounces Parmesan cheese -- grated

1 tablespoon caraway seed

Instructions:

Cut bread in half lengthwise. Combine cheese, butter, and caraway

seeds. Spread over

cut surfaces of bread. Place bread cheese side up on a baking sheet.

Broil 5 minutes or

until cheese is melted.

Notes:

Servings :50

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

---- Cookies: -----

1 cup margarine

1 1/3 cups sugar

1 1/3 cup milk

1 1/3 cup dark corn syrup

1 1/3 cups rolled oats

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla extract

---- Filling: -----

1 tablespoon all-purpose flour

1 1/4 cup sugar

2 2/3 cup milk

2 egg yolks

1 1/2 cup margarine

Instructions:

Preheat oven to 350 degrees. Grease cookie sheets well.

COOKIES:

1. Melt margarine in large saucepan. Add remaining cookie

ingredients and mix thor

ughly.

2. Drop by scant teaspoonfuls onto prepared cookie sheets. Bake

for 10-12 minutes

r until golden brown. Cool 2 minutes, then remove carefully from

cookie sheets to wire

ack.

3. Just before serving, put 2 cookies together, sandwich style,

with filling.

FILLING:

Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan.

Gradually add 2/3 c

p milk and 2 egg yolks (or 1 whole egg). Mix well. Cook over low heat,

stirring constan

ly, until mixture boils and is thick. Cool. Cream margarine then add

1/4 cup sugar, cre

ming well. Gradually add egg mixture, beating well after each

addition. Cover and store

in refrigerator until ready to use.

Notes:

Servings :8

Time to prepare :40 minutes

Origin :Elizabeth Powell

Ingredients:

3 cups all-purpose flour

1 1/2 tablespoon double-acting baking powder

3 3/4 teaspoon baking soda

3 3/4 teaspoon salt

2 tablespoon sugar

3 3/4 cup butter -- cold

1 egg -- slightly beaten

3 3/4 cup buttermilk

Instructions:

Sift dry ingredients together. Cut butter into tablespoons and, with a

pastry blen

er, blend into dry ingredients until mixture resembles cornmeal. Stir

1/2 cup buttermil

into beaten egg and add mixture to flour mixture. Stir quickly,

adding remainder of bu

termilk as necessary until dough forms a ball. Turn onto floured

surface and knead once

Let dough rest for a minute, then roll out to 3/4' thickness. Cut

into 2' rounds. Plac

biscuits on buttered baking sheet, 1" apart. Bake at 400 degrees for

15 minutes or unt

l golden brown.

Notes:

Servings :1

Time to prepare :300 minutes

Origin :Jo Anne Merrill

Ingredients:

1 package yeast

3 cups bread flour -- * see note

1 teaspoon double-acting baking powder

1 tablespoon sugar

1 cup buttermilk

1 1/4 cup warm water

1 cup cheddar cheese, shredded -- ** see note

Instructions:

* Use 1/4 cup oats and 1/4 cup cornmeal for 1/2 cup of the flour if

preferred.

** Other cheese can be substituted. Some cheeses have more moisture

content than others

-- keep this in mind.

Use this recipe for a 1-1/2 pound loaf of bread baked in an

automatic bread maker.

Put ingredients into bread maker in order as directed by your ABM

instructions, ta

ing care to place the yeast in appropriate order. Select white bread

option.

Notes:

Servings :8

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

1 cup all-purpose flour

1 cup cornmeal

1 1/4 cup sugar

1 tablespoon double-acting baking powder

1 teaspoon baking soda

1 egg

1 1/3 cups buttermilk

3 tablespoon butter -- melted

Instructions:

Stir together dry ingredients. Separately, beat together egg, milk,

and butter. Pour

liquid ingredients into dry; stir only to moisten. Pour immediately

into buttered 8" sq

are pan. Bake at 425 degrees for 30 minutes.

Notes:

Servings :72

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

4 cups all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoon baking soda

1 1/2 teaspoon salt

1 cup margarine

1 1/2 cups sugar

1 large egg

1 1/2 cup sour cream

2 teaspoons lemon extract

2 tablespoon lemon peel -- grated

3 tablespoon lemon juice

Instructions:

1. Sift flour with baking powder, baking soda and salt.

2. In large bowl of electric mixer, beat margarine, sugar and egg

at medium speed

ntil light and fluffy. At low speed, beat in sour cream, lemon extract

and grated lemon

peel until smooth.

3. Gradually add flour mixture, beating until well combined. Form

dough into a bal

, wrap in foil and refrigerate overnight.

4. Divide dough into 4 parts. Refrigerate until ready to roll

out. On floured surf

ce roll dough, one part at a time, 1/4-inch thick. Using a 2 to 3-inch

cookie cutter or

glass, cut out cookies. Use a spatula to carefully pick up and place

cookies on a light

y greased cookie sheet 2 inches apart.

5. Lightly brush cookies with lemon juice and sprinkle with

additional sugar. Use

olored sugar for decorative look.

6. Bake in preheated 375-degree oven for 10-12 minutes until

golden brown. Do not

vercook. Remove cookies to wire rack to cool completely. Complete

baking using one part

cookie dough at a time, greasing the pan each time.

Yield: about 5-6 dozen cookies.

Notes:

Servings :8

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup powdered sugar

1 1/4 teaspoon salt

1 cup flour

1 1/2 cup margarine

1 cup sugar

1 1/2 teaspoon baking powder

2 eggs

4 tablespoon lemon juice

lemon rind -- grated

1 tablespoon margarine

Instructions:

1. Combine 1/4 cup powdered sugar, 1/8 teaspoon salt and flour; mix

well. Work in

/2 cup margarine. Press mixture in 8-inch square pan.

2. Bake in preheated 350-degree oven for 15 minutes. Remove from

oven.

3. Combine the 1 cup regular sugar, baking powder and remaining

1/8 teaspoon salt.

Blend in slightly beaten eggs, 2 tablespoons lemon juice and lemon

rind. Spread over ba

ed mixture. Return to oven. Bake for 20 minutes longer. Remove from

oven and cool compl

tely.

4. Combine remaining 3/4 cup powdered sugar, remaining two

tablespoons lemon juice

and 1 tablespoon margarine for glaze. Spread over lemon mixture. Cut

into squares to se

ve.

Notes:

Instructions:

makes one 2lb. loaf

(add to machine in this order)

7/8 cup water

1/2 tablespoon salt

1/4 cup honet

2 eggs

1/4 cup butter or margarine (soft or melted, not frozen)

4 cups white flour (also works well with half white and half wheat

flour)

2 teaspoons yeast

Set machine to DOUGH cycle.

remove dough from machine after first rising. Divide dough into three

or

four equal pieces. Braid the pieces and tuck the ends under. Place

on a

greased baking tray. Allow to rise until doubled in size.

Bake at 350F for 35-45 minutes.

options:

*Brush well-beaten egg yolk over loaf before baking to give the challa

a

glossy shine. also, add poppy or sesame seads at this point.

*add several handfuls of raisins to the dough as it is being kneeded

(the

breadman beeps when it is time to add fruit and nuts to breads), and

instead of braiding the loaf, roll it into a long snake and coil it in

a

circle. I made round raisin challas for Roch Hashannah for my and my

fiance's parents - both families loved it!

*for just challah bread, not a loaf for shabbat, set the machine on

white,

regular cycle and let the machine do all the work for you. We've

found

that a halfwhite/half wheat egg bread is a favorite for sandwiches.

Notes:

Servings :2

Time to prepare :120 minutes

Origin :Jo Anne Merrill

Ingredients:

1 package yeast

1 1/4 cup warm water

2 tablespoon margarine

1 tablespoon sugar

1 1/2 teaspoons salt

3 3/4 cup milk -- scalded

3 cups all-purpose flour

2 tablespoon onions -- chopped

1 1/4 cup margarine -- melted

1 1/2 teaspoon oregano

1 1/2 teaspoon paprika

1 1/4 teaspoon celery seed

1 1/4 teaspoon garlic salt

1 1/2 teaspoon basil

1 cup cheddar cheese -- shredded

Instructions:

1. Soften yeast in 1/4 cup warm water.

2. In mixing bowl, combine 2 tablespoons margarine, sugar, salt

and scalded milk.

ool to lukewarm.

3. Stir the yeast into milk mixture. Gradually add flour to form

a stiff dough. Yo

may not need all of the flour. Knead on floured surface until smooth

and satiny; 4 to

minutes. Place in greased bowl and turn to coat top. Cover and let

rise until light; a

out 45 minutes.

4. Divide dough in half. Press each piece into a 9-inch pie or

cake pan.

5. Combine onions, 1/4 cup melted margarine, oregano, paprika,

celery seed, garlic

salt and basil. Spread over dough. Sprinkle evenly with cheese. Prick

each with fork in

several places.

6. Let rise for about 30 minutes or until light.

7. Bake in preheated 375-degree oven for 20 to 25 minutes until

golden brown. Serv

while still warm.

Yield: two 9-inch flat breads.

Notes:

Instructions:

Recipe By : Easy Everyday Cooking Recipe Cards

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 loaf French bread -- unsliced

1/2 cup butter or margarine -- softened

2 cloves garlic -- halved

1 teaspoon dried parsley

1/3 cup grated Parmesan cheese

1. Preheat oven to 375 degrees. Cut slices down the length of bread

loaf at

1-inch intervals, without cutting all the way through.

2. Rub slices and top of loaf with cut sides of garlic halves. Mince

garlic.

3. Combine butter, garlic, parsley, and Parmesan cheese in a small

bowl.

Spread butter mixture between bread slices and on top of loaf.

4. Wrap bread in foil, leaving top partially uncovered. Bake until

heated

through, about 15 minutes.

HINT: You may also use sliced Provolone cheese instead of the grated

Parmesan.

Notes:

Servings :24

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cup dried apricots -- finely chopped

1 1/2 cup golden seedless raisins

1 1/3 cup water

1 cup all-purpose flour

1 teaspoon baking powder

1 1/4 teaspoon baking soda

1 1/2 cup black walnuts -- chopped

1 1/2 cup crushed pineapple

2 large eggs

1 tablespoon lemon juice

1 cup sugar

powdered sugar

Instructions:

1. Place apricots and raisins in a saucepan; cover with water. Simmer

for 8 to 10

inutes or until tender. Drain well.

2. Combine flour, baking powder and baking soda. Add chopped

nuts, drained pineapp

e and drained cooked fruit to dry ingredients. Stir just enough to

coat with flour.

3. Beat eggs with lemon juice until just foamy. Gradually add

granulated sugar, be

ting until just blended. Fold into the flour mixture.

4. Spread in well-greased 9-inch pan. Bake in preheated

350-degree oven for 35 to

0 minutes or until golden brown.

5. While still warm, cut into bars and dust with sifted powdered

sugar.

Yield: about 24 bars.

Notes:

Servings :36

Time to prepare :120 minutes

Origin :Jo Anne Merrill

Ingredients:

2 1/2 cups all-purpose flour

3 3/4 cup sugar

1 1/4 teaspoon salt

1 teaspoon baking powder

3 3/4 cup margarine

1 large egg

3 tablespoon water

1 teaspoon almond extract

36 blanched almonds

1 egg yolks

Instructions:

1. Place in large bowl the flour sifted with sugar, salt and baking

powder. Use a

astry blender to cut in margarine (or butter) until mixture resembles

coarse cornmeal.

2. Beat egg with 2 tablespoons water and almond extract. Add to

flour mixture and

ix with fork until dough leaves side of bowl.

3. Knead dough on a lightly floured surface until smooth. Wrap in

waxed paper and

efrigerate for 1 hour.

4. Form dough into balls 1-inch in diameter and place 3 inches

apart on ungreased

ookie sheets. Using palm of hand, flatten each ball to 1/4-inch thick.

Keep dough in a

ircle shape. Press whole almond in center of cookie.

5. Combine egg yolk with 1 tablespoon water. Brush onto each

cookie.

6. Bake in preheated 350-degree oven for 20 to 25 minutes, or

until golden brown.

emove to wire racks to cool.

Yield: about 36 cookies.

Notes:

Instructions:

Corn-bored research (and recipe) pun intended

I must be bored silly. Did web searches for cornbread recipes. Of

the

around 94 unique recipes found, 82 contained some form of sweetener

such as

sugar, honey, molasses in the ingredients and 12 contained no added

sweetener. One very good sounding recipe to go with Q turned up I

think I'm

gonna try. The recipe says it has been adapted from "Bobby Flay's Bold

American Food" Here tis....

1 c coarsely ground yellow cornmeal

1 c all-purpose flower

1 t sugar

1 t salt

1 1/2 t baking powder

2 eggs, lightly beaten

1/2 c milk

6 T bacon drippings

4 canned chipotle peppers, pureed

These are my cooking directions as the recipe didn't cover this well:

Pre-heat oven to 400 degrees. Heat bacon drippings in skillet until

HOT

while you mix all the other ingredients in bowl. When drippings are

hot,

pour about 4 tablespoons worth into cornbread mix and stir in. Let

skillet

heat a few more minutes until barely smoking then pour mix into

skillet and

let cook on burner for a minute. Remove from stove top and place in

oven,

baking until top is golden brown with darker brown patches. Test with

a

knife or toothpick for doneness. If it pulls out clean, its done.

Rodney

Vicksburg, MS

Notes:

Servings :12

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

5 ounces semisweet chocolate

2 baking chocolate squares

1 1/3 cup margarine

3 3/4 cup sour cream

2 2/3 cup packed brown sugar

1 1/4 cup corn syrup

1 egg

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 1/4 teaspoon salt

1 1/2 cup chocolate chips

Instructions:

1. Mix semisweet chocolate, baking chocolate, and margarine together;

melt careful

y in microwave or over simmering water in double boiler. Allow to cool

to lukewarm.

2. Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with

melted chocolate

.

3. Blend flour, soda and salt; add the chocolate mixture and

blend very well. Add

he chocolate chips.

4. Pour batter into 12 paper-lined or greased muffin tins. Bake

in preheated 400-d

gree oven for about 20 minutes. Remove from muffin tins and allow to

cool on wire racks

Yield: about 12 muffins

Notes:

Servings :60

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

3 1/3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 cups margarine

1 1/2 cup sugar

1 cup packed brown sugar

1 chocolate pudding mix

3 eggs

1 1/2 teaspoons vanilla extract

2 1/2 cups chocolate chips

1 1/2 cups nuts -- chopped

Instructions:

* You can use either vanilla or chocolate pudding mix.

Mix flour with baking soda. Combine margarine, sugars, pudding

mix and vanilla in

large bowl. Beat until smooth and creamy; beat in eggs. Gradually add

flour mixture, m

xing well. Gently fold in chips and nuts. (Batter will be stiff.)

Drop by teaspoonfuls onto ungreased baking sheets about 2 inches

apart. Bake at 37

degrees for 8 to 10 minutes.

Notes:

Servings :1

Time to prepare :360 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/4 cup warm water

1 tablespoon sugar

1 1/2 cup sugar

1 package yeast

1 cup milk

2 tablespoon butter -- cut in pieces

4 cups bread flour

1 teaspoon salt

2 2/3 cup unsweetened cocoa powder

2 teaspoons instant coffee powder -- not granular

2 large eggs

1 teaspoon vanilla extract

1 cup black walnuts -- chopped

1 1/2 cup raisins, seedless

---Serve with: ------

1 1/2 cup honey

1 1/2 cup butter

Instructions:

1. Mix the water and 1 tablespoon sugar in mixing cup. Add yeast and

stir slightly

Set aside for 10 minutes until foamy.

2. Warm the milk and butter in a saucepan to about 110 degrees

(butter will not me

t completely).

3. In a large mixing bowl, combine 3-3/4 cups flour, salt, cocoa,

coffee and the r

maining 1/2 cup sugar. Blend well.

4. Beat eggs slightly and add the warm milk, butter and vanilla;

blend. Add this m

xture along with the yeast mixture to the flour. Stir in the walnuts

and raisins. Mix a

l with a mixer with dough hook, or by hand with a wooden spoon.

5. Turn onto a lightly floured surface and knead for 5 to 6

minutes until smooth a

d elastic. Or continue mixing in the mixer and knead only 2 minutes or

so. Add more flo

r if necessary.

6. Grease a large bowl and place the dough into it, turning to

grease all sides. C

ver and let rise in a warm place until dough has doubled in size,

about 2 hours.

7. Knead the dough a few times, cover with plastic wrap and let

rest for few minut

s. Roll the dough into a large oval shape and roll up like a jelly

roll, placing the se

m side down. Roll from the narrow end to make it fit into the pan size

you prefer. Use

loaf pan or a round casserole type pan. Butter a piece of plastic

wrap and place loose

y over the dough. Let rise again until doubled in size; about 1-1/2

hours.

8. Preheat oven to 350 degrees and place bread near the center of

the oven, not to

high. Bake for 25 minutes, then cover loosely with foil and continue

baking 30 to 40 m

nutes longer.

9. Let cool for 10 minutes, then remove from pan and finish

cooling on wire rack.

erve with butter and honey for a real treat.

Notes:

Servings :20

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoon salt

1 teaspoon ground cinnamon

1 1/8 teaspoon ground nutmeg

1 1/8 teaspoon ground mace

1 1/3 cup vegetable shortening -- soft

1 cup packed light brown sugar

1 large egg

2 teaspoons vanilla extract

1 1/4 cup evaporated milk

1 cup gumdrops -- no licorice

1 1/2 cup black walnuts -- chopped

confectioner's sugar

Instructions:

1. Cut small, soft gumdrops into 4 to 5 pieces each. (Do not use

licorice-flavored

candies.) Preheat oven to 350 degrees. Lightly grease a 9 x 9 x 2 inch

pan.

2. Sift flour with baking powder, salt and spices. Set aside.

3. Place shortening, brown sugar, egg and vanilla into large

bowl. Use an electric

mixer set at medium speed to beat mixture until light and fluffy. Add

half the flour mi

ture and the evaporated milk and beat until smooth. Stir in remaining

flour mixture unt

l well combined. Add gumdrops and coarsely chopped walnuts (or

pecans), mixing well.

4. Spread evenly in prepared pan. Bake 25-30 minutes or until

cake tester inserted

in center comes out clean. Remove pan to wire rack and cool partially.

Cut into bars wh

le still warm. Sprinkle lightly with sifted confectioner's sugar.

Yield: about 20 bars.

Notes:

Servings :20

Time to prepare :55 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup all-purpose flour

1 1/2 cup margarine

1 cup hazelnuts -- or pecans

2 tablespoon sugar

1 1/8 teaspoon salt

1 teaspoon vanilla extract

confectioner's sugar

Instructions:

1. Combine all ingredients in a large bowl except the confectioner's

sugar. Use a

arge wooden spoon or your hands to mix thoroughly.

2. Refrigerate dough for 30 minutes -- a very important step.

3. Form dough into 1-1/4-inch balls. Place 1 inch apart on

ungreased cookie sheet.

Bake in preheated 375-degree oven for 15-20 minutes or until set but

not brown. Do not

vercook.

4. Let stand 1 minute in pan then remove to wire rack. Cool until

barely warm. Rol

in sifted confectioners sugar. Cool completely, then just before

serving, roll again i

the confectioners sugar.

Yield: about 20 balls. Do not make them too large or they will not

cook properly.

Notes:

Servings :36

Time to prepare :720 minutes

Origin :Jo Anne Merrill

Ingredients:

1 package yeast -- * see note

2 2/3 cup milk -- scalded

1 1/2 cup shortening

1 cup mashed potatoes -- ** see note

1 1/4 cup sugar

2 teaspoons salt -- *** see note

3 large eggs

8 cups all-purpose flour

3 tablespoon margarine -- melted

Instructions:

* Do not use instant yeast.

** Use mashed potatoes made from fresh, not instant.

*** If using mashed potatoes that have been salted, decrease the

amount of salt called

or in this recipe.

1. Sprinkle yeast over 1/2 cup warm (not hot) water. Let stand

5-10 minutes to sof

en yeast.

2. Combine scalded milk, shortening, potatoes, sugar and salt in

large bowl. Cool

o lukewarm. Add yeast and eggs; blend. Add 1-1/2 cups flour and mix

well. Cover and let

rise in warm place for about 1 hour or until mixture is bubbly.

3. Stir in enough of the remaining flour to make a stiff dough.

Turn out onto ligh

ly floured surface. Knead until smooth and elastic. Put into lightly

greased bowl, turn

ng to grease all sides. Cover and refrigerator overnight.

4. Shape into small balls. Place 3 or 4 into greased and lightly

floured muffin ti

s; brush with melted margarine. Let rise in warm place for about 1-1/4

hours, or until

oubled in bulk. Bake in preheated 425-degree oven for 20-22 minutes.

Yield: 38-40 medium rolls.

Notes:

Servings :24

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

3 egg whites

1 cup sugar

1 tablespoon cornstarch

1 1/4 teaspoon salt

2 cups dried coconut -- packed

1 1/2 teaspoon almond extract

Instructions:

1. Beat egg whites until stiff peaks form. Have water boiling in a

double boiler.

lace the egg whites in top part of double boiler and blend in sugar

and cornstarch. Coo

over the boiling water, stirring constantly, for 20 minutes.

2. Remove from heat and add salt, coconut and almond extract.

Stir until well comb

ned.

3. Drop by teaspoonfuls 1/2-inch apart on lightly greased cookie

sheets. Bake in p

eheated 300-degree oven for 18-20 minutes, or until lightly browned.

Do not overcook. R

move to wire rack to cool completely.

Yield: about 24 macaroons.

Notes:

Servings :44

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cups sugar

1 1/2 cup margarine -- not diet

1 1/2 cup milk

1 teaspoon vanilla extract

1 1/2 cup unsweetened cocoa powder

3 1/2 cups rolled oats -- quick-cooking

1 1/2 cup dried apricots -- minced

1 cup dried coconut -- shredded

1 1/2 cup nuts -- chopped

Instructions:

Combine the sugar, margarine, milk and cocoa powder in a saucepan.

Cook, stirring

onstantly, until mixture boils. Boil 30 seconds; remove from heat.

Blend in remaining i

gredients, using a wooden spoon to mix well. Drop by spoonfuls onto

waxed paper; cool c

mpletely.

Store with sheets of waxed paper between layers in an airtight

container.

Yield: 40-50 "haystacks".

Notes:

Servings :60

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoon salt

1 cup oats -- not instant

3 1/2 ounces dried coconut

3 3/4 cup vegetable shortening

3 3/4 cup sugar

1 1/2 cup packed light brown sugar

1 teaspoon vanilla extract

1 large egg

Instructions:

1. Sift flour, baking powder, baking soda and salt into a large bowl.

Add the oats

and coconut; set aside.

2. Cream shortening with both sugars until light and fluffy. Can

use an electric m

xer set at medium speed. Beat in vanilla and egg until well mixed.

Gradually add flour

ixture to make a stiff dough.

3. Drop by teaspoonfuls, 1 inch apart, on lightly greased cookie

sheets. Bake in p

eheated 375-degree oven for 10 minutes or until golden brown.

4. Cool on cookie sheet for 5 minutes then remove to wire rack to

cool completely.

Yield: about 5 dozen.

Notes:

Servings :36

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cup margarine -- not diet

3 3/4 cup sugar

1 1/4 cups all-purpose flour

1 1/4 pounds crushed pineapple

1 large egg

1 tablespoon margarine

1 1/2 teaspoon vanilla extract

3 1/2 ounces dried coconut

Instructions:

1. Combine 1/2 cup softened margarine and 1/4 cup sugar in a small

bowl. Beat with

an electric mixer set on medium speed until mixture is light and

fluffy. Gradually beat

in flour to form a soft dough.

2. Press dough evenly on bottom and 1/2 inch up sides of 9 x 9 x

1-3/4 inch ungrea

ed pan. Bake in preheated 350-degree oven for 15 minutes or until

golden brown. Let coo

.

3. Drain pineapple VERY thoroughly. Spread pineapple over crust.

4. Add rest of sugar to egg; beat until just blended. Add 1

tablespoon melted marg

rine, vanilla and coconut. Spread mixture over pineapple. Bake 20

minutes longer, or un

il top is golden brown. Cool, then cut into 1-1/2 inch squares.

Yield: about 3 dozen.

Notes:

Instructions:

1 cup sugar

1/4 cup butter or shortening

1/2 cup milk

Cinnamon

2 beaten eggs

1-1/2 cup cake flour

1 teaspoon baking powder

Chopped nuts

Cream butter and sugar. Sift flour with baking powder and add butter

mixture, alternately with milk. Add beaten eggs and beat all together.

Pour

batter into an 11 by 8 inch pan and sprinkle sugar, cinnamon and

chopped

nuts over batter. Bake at 350 degrees for 25 to 35 minutes. Should be

moist

and soft.

Notes:

Instructions:

3C.all purpose flour

1/4C sugar

1tsp. salt

1pkg.dry yeast

3/4C .milk

1/4C. butter

1 egg

------------------------

Filling

2 tbps melted butter

1/2C.sugar

1/4C. chopped nuts

2 tsp.cinnamon

-----------

topping

1/2C.powdered sugar

1 1/2tsp.milk

I run this thru a dough cycle on my machine..

After the dough cycle is complete, I grease a 15x10 baking sheet, and

flour a

surface to roll on...***roll the dough out into a tri angle..2 sides

about 15

inches and the base about 12 inches. Brush dough with butter. Combine

the

rest of the filling ingredients, and sprinkle over dough..

To shape tree-----

Starting at top point fold the 15 inch. Insides to meet in the center,

pressing all seams to seal. Invert, seam side down, onto grease sheet.

With

sharp knife, make 12 slits about 1 inch apart along the long outsides

of the

tree., cutting to within 12 in of the center..

Starting at the bottom, twist each strip so cut side is up, showing

filling...Cover, let rise in warm place 40 min.

Heat oven to 350*. Uncover dough. Bake 20-30 min or until golden. Cool

5 min,

remove from pan. Cool on rack. In small bowl mix on topping, and

drizzle over

tree.

Tip Garnish with candied cherries...

***I roll onto a slightly floured cookie sheet, ....when ready to

invert onto

greased sheet, I just flip it over onto it..=)

Notes:

Servings :12

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cup margarine -- solid

1 1/2 cup sugar

1 1/2 cup packed light brown sugar

2 eggs

1 3/4 cups all-purpose flour

1 tablespoon baking powder

1 1/4 teaspoon salt

1 1/2 cup brewed coffee -- strong

1 1/3 cup milk

2 teaspoons vanilla extract

1 1/2 cup black walnuts -- chopped

3 3/4 cup dried coconut

1 1/4 teaspoon almond extract -- optional

Instructions:

1. Grease and flour 12 muffin cups, or use paper liners.

2. Use a large electric mixer bowl. Cream the margarine, sugar

and brown sugar unt

l very light and fluffy. Beat in the eggs one at a time.

3. Sift the flour, baking powder and salt.

4. Combine the coffee, milk, vanilla and almond extract.

5. Alternately blend the coffee mixture and the flour mixture

into the margarine m

xture. Stir in the nuts and coconut. Divide the batter among the 12

muffin cups. Bake i

a preheated 375-degree oven for 25-35 minutes or until a toothpick

inserted in center

omes out clean.

6. Cool 5 minutes on rack and remove from muffin tins and cool

longer before enjoy

ng with your coffee or tea.

Notes:

Instructions:

Yields 1 Loaf

1 Pkg Yeast 1.3 Cup Molasses

3 1/2 Cups Bread Flour 1 tsp Salt

1/3 Cup Yellow Corn Meal 1 Tbls Butter

1 1/2 Cups Water, BOILING

All ingredients except the boiling water should be at room temperature

before

starting.

Pour the cornmeal into a bowl.

Stir in the BOILING water.

Stir until smooth.

Let stand, cooling, for 30 minutes.

Stir in molasses, salt and butter.

Put the yeast in the pan of the bread machine.

Add the bread flour.

Add the cornmeal mixture.

Select "White Bread".

Press "Start".

Notes:

Servings :48

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 package cake mix -- *see note

2 eggs

1 1/2 cup vegetable oil

---Choice of following---

6 ounces chocolate chips -- miniature

6 ounces butterscotch chips

6 ounces peanut butter chips

1 1/2 cup coconut -- shredded

1 1/2 cup raisins

1 apple -- grated

1 cup nuts -- chopped

1 1/2 cup dried apricots -- chopped fine

Instructions:

* Use a versatile cake mix that allows you to add ingredients of your

choice to create

unique cake. Don't use a cake mix with pudding in it. Use one or more

of the ingredien

s listed.

Preheat oven to 350 degrees. Combine the cake mix, eggs, and oil.

Mix well, then a

d the optional ingredients and blend in. Drop by rounded teaspoons

onto ungreased cooki

sheet. Bake 9-12 minutes.

Notes:

Instructions:

Yields 1 Loaf

1 Pkg Yeast 1/3 Cup Molasses

3 1/2 Cups Bread Flour 1 tsp Salt

1/3 Cup Yellow Cornmeal 1 Tbls Butter

1 1/2 Cups Boiling Water

Combine the cornmeal, molasses and boiling water in a bowl.

Let stand for 30 minutes.

All other ingredients must be at room temperature before starting.

Add the ingredients in the order listed.

Select "White Bread".

Press "Start".

Notes:

Instructions:

Recipe By : Rombauer & Becker; Joy of Cooking (1963)

Serving Size : 15 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup sifted all-purpose flour

2 1/2 tsps double-acting baking powder

1 tbsp sugar -- to 2 Tbsp

3/4 tsp salt

1 1/4 cup yellow or white water-ground corn meal

1 egg -- beaten

2 Tbsp melted butter or drippings -- to 3 Tbsp

1 cup milk

Preheat oven to 425F. Have all ingredients at about 75F. Grease the

pan with

butter, oil or bacon drippings. Place it in the oven until sizzling

hot. Sift

together the flour, baking powder, sugar, and salt. Add the corn meal.

In a

separate bowl, beat the egg. Beat into it the melted butter (or

drippings) and

milk. Pour the liquid into the dry ingredients. Combine with a few

rapid

strokes. Place the batter in the hot pan. Bake for about 25 minutes.

Makes one 9

x 9-inch pan, or about 15 2-inch muffins.

Notes:

Instructions:

Recipe By : Edward Espe Brown; The Tassajara Bread Book (1995)

Serving Size : 12 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup whole wheat flour

1 cup fine cornmeal

1/2 tsp salt

2 tsps baking powder

2 eggs -- beaten

1/4 cup oil or melted butter

1 1/4 cup milk

1/2 tsp chili powder -- optional

1 tsp dry oregano -- optional

1 tsp dry marjoram -- optional

Preheat oven to 400F. Combine dry ingredients, including your choice

of the

optional seasonings. Combine wet ingredients and then fold them

together with

the dry ingredients until just moistened. Spoon into greased muffin

tins or a

baking pan. Bake at 400F for about 15 minutes for muffins, about 25

minutes for

corn bread. Makes 12 muffins.

NOTES : Can also be baked in a pan for corn bread.

Notes:

Instructions:

Recipe By : Bernard Clayton; New Complete Book of Breads (1995)

Serving Size : 15 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup all-purpose flour

2 tsps baking powder

1 tsp sugar

1/2 tsp salt

1 1/2 cup yellow or white cornmeal

1 egg -- at room temperature

3/4 cup milk -- at room temperature

3 Tbsp butter -- melted

15 corn-stick molds or muffin tins (15-20) -- oiled

Preheat oven to 425F. In a mixing bowl sift and stir together the

flour, baking

powder, sugar, and salt. Mix in the cornmeal and blend thoroughly. In

another

bowl beat the egg until it is light in color, and stir in the milk

and melted

butter. Using as few strokes as possible, stir the egg mixture into

the

cornmeal. The batter will be lumpy. Pour the batter into the greased

corn-stick

molds or muffin tins. Bake in the oven until they are crisp and hard

on the

surface, about 20 to 25 minutes. (If using a convection oven, reduce

heat 50F.)

Remove the bread from the oven. Serve hot with sweet butter. Makes

15-20 sticks

or muffins.

Notes:

Servings :12

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

2 cups masa harina

1 1/3 cups warm water

Instructions:

Stir masa harina and water together until dough holds together in a

ball. Turn ont

a working surface that has been dusted with masa harina. Knead

quickly into a smooth b

ll. Divide dough into twelve pieces. Roll one piece into a ball. Place

between two shee

s of wax paper and flatten slightly. Press tortillas (still in wax

paper) in a tortilla

press until tortilla measures about 6 inches in diameter. Repeat with

remaining pieces

f dough, stacking tortillas, still sandwiched in wax paper, under a

damp tea towel unti

ready for use.

When you're ready to cook the tortillas, preheat a seasoned cast

iron griddle over

medium-high heat. Remove wax paper from tortilla and heat on griddle,

turning frequentl

until it looks dry and has a golden color, about 1 to 2 minutes.

Repeat with remaining

tortillas.

Notes:

Instructions:

Recipe By : Family Circle; Scones, Muffins & Teatime Treats (1995)

Serving Size : 24 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cup plain flour

1 cup cornmeal

1/2 tsp salt (2.5 ml)

1 tbsp baking powder (20 ml)

1/4 cup sugar

2 eggs -- lightly beaten

1/4 cup oil

1 cup creamed corn

1/3 cup finely grated cheese

1 tbsp chopped parsley (20 ml)

3/4 cup milk

Preheat oven to 210C (190C for gas). Brush two 12-hole mini muffin

tins with

oil or melted butter. Sift flour, cornmeal, salt, baking powder and

sugar into

a large bowl. Lightly combine eggs, oil, creamed corn, cheese,

parsley and milk

in a separate bowl. Make a well in the center of the cornmeal mixture

and add

egg mixture all at once. Mix quickly with a fork until all

ingredients are just

combined. (Do not over-mix; batter should be quite lumpy.) Spoon

batter into

prepared tins. Bake 10 minutes or until golden. Loosen muffins with a

flat-bladed knife or spatula and transfer to a wire rack to cool.

Makes 24 mini muffins.

Notes:

Instructions:

1/4 cup butter

2 cups less 2 tablespoons flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

1 cup milk

2 eggs, beaten

1 1/2 cups fresh or frozen but thawed blueberries

Preheat oven to 400 degrees. Grease and flour a 12-cup muffin pan.

In a small saucepan melt the butter. In a mixing bowl combine all but

1/4 cup fo flour with the baking powder, salt, and sugar. In a

separate bowl blend together the milk with the eggs.

In a small bowl toss the blueberries with the remaining 1/4 cup of

flour. Add the melted butter to the egg mixture. Mix the dry

ingredients into the batter. Gently stir in the blueberies.

Spoon equal amounts of blueberry muffin batter into the muffin tin.

Bake at 400 degrees for 15 to 20 minutes. Check for doneness with a

toothpick.

Notes:

Instructions:

1C. ( 115 g) Ocean Spray Cranberries, coarsely chopped

1/2C ( 75 g ) chopped nuts

1Tb. grated orange peel

2C. ( 250 g)all-purpose flour

1C.( 200 g)sugar

1 1/2 tsp. Baking Powder

1tsp. salt

1/2 tsp. baking soda

2 Tbsp. shortening

3/4 C (175ml) orange juice

1 egg. well beaten

Preheat oven to 350*F ( 180*c). Generously grease & lightly flour a

9x5 loaf

pan. Prepare cranberries, add orange peel & nuts..,set aside.

Mix together dry ingredients, cut in shortening. Stir in orange juice,

& egg,

Mixing just until moistened. Fold in cranberry mixture. Spoon into

prepared

pan.

Bake 60 minutes, or until wooden pick inserted into center comes out

clean.

Cool on rack 15 minutes. remove from pan, cool completely. Wrap and

store at

least over night.

Makes one loaf.

Notes:

Instructions:

2 cups all-purpose flour

1 cup sugar

1 1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1/4 cup butter or margerine

1 egg

3/4 cup orange juice

1 Tbsp. grated orange peel

1 1/2 cups fresh or frozen cranberries

1/2 cup chopped walnuts

In a bowl, combine flour, sugar, baking powder, salt, and baking soda.

Cut in

butter until mixture resembles coarse crumbs. Beat egg, orange juice

and peel;

stir into dry ingredients just until blended. Add the cranberries and

walnuts.

Spoon into a greased and flour loaf pan. Bake at 350 degrees for 65-70

minutes, or until a wooden toothpick inserted near the center comes

out clean.

Cook in pan 10 minutes before removing to a wire rack to cool. Yield:

1 loaf

Notes:

Instructions:

1C.Cranberries,coarsely chopped

1/2C chopped nuts

1TB.grated orange peel

2C.Flour

1C.sugar

1 1/2 tsp.baking powder

1 tsp.salt

1/2 tsp.baking soda

2Tb.shortening

3/4C orange juice

1 egg,well beaten

Preheat oven to 350*. Generously grease & lightly flour a 9x5x3 pan.

Prepare cranberries, nuts & orange peel..set aside.Mix together

flour,sugar,baking powder,B soda & salt.Cut in shortening.Stir in

OJ,egg,&

peel,mix till moistened.Fold in cranberries & nuts.Spoon into pan.Bake

60

min.,till wooden pick comes out clean. Cool on rack 15 min.Remove from

pan,cool completely.Wrap and store ovre night.Makes one loaf..

Notes:

Instructions:

Recipe By: KNOE-Dianne Cage

Serving Size: 124

2 cups yellow cornmeal

1 tsp salt

1 tsp baking soda

1 Tbsp baking powder

6 eggs

1/2 cup sliced jalapeno peppers

1/2 cup chopped bell pepper

2 medium onions chopped

16 oz. grated cheddar cheese

2/3 cup oil

2 large cans cream style corn

2 lbs. crawfish tails

In a large bowl combine dry ingredients. In a medium bowl, beat eggs

thoroughly. Add other ingredients to eggs. Add egg mixture to cornmeal

mixture and mix well. Bake in a 12 x 14 inch well greased pan. (May

use

Pam) for 55 minutes at 3757 or until golden brown.

May substitute egg beaters & fat free cheese. You may half this

recipe

and bake in 9 x 13 inch pan, adjust cooking time to 30 minutes. Good

served at room temperature.

Per serving (excluding unknown items): 36 Calories; 3g Fat (65%

calories

from fat); 1g Protein; 2g Carbohydrate; 13mg Cholesterol; 61mg Sodium

Notes:

Instructions:

(Makes 4 to 6 servings)

1 3/4 cup flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/3 cup shortening

2/3 cup sugar

2 eggs, well beaten

1 1/2 cups well mashed, overripe banana (2 or 3 bananas)

1/2 cup coarsely chopped walnuts (optional)

Sift together the flour, baking powder, baking soda and salt. With

the

electric beater on low, fluff the shortening in a small bowl, until

soft

and creamy. Add the sugar gradually. Beat in the eggs in a slow

stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the

bananas

another 1/3 of the flour mixture, the rest of the bananas then the

last

of the flour mixture. Fold in the walnuts. Turn into a greased and

floured baking unit or a 2 1/2 quart mold and cover. Place on a rack

in

the slow cooker. Cover the cooker, but prop the lid open with a

toothpick or a twist of foil to let the excess steam excape. Cook on

high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

From: mworkman@vm.cc.purdue.edu (Maggie Workman)

Source: The Best of Electric Crockery Cooking

Notes:

Servings :24

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

--- Crust: ---

1 1/2 cup butter or margarine

1 1/2 cup packed light brown sugar

1 egg yolk

1 teaspoon vanilla extract

1 1/2 cup all-purpose flour

1 1/2 cup rolled oats -- not instant

--- Topping: ----

3 semisweet chocolate squares

1 tablespoon margarine

1 1/2 cup nuts -- chopped

Instructions:

1. Crust: In large bowl, beat margarine, sugar, egg yolk, and vanilla

until smooth

using an electric mixer. Add flour and oats; stir until well

combined.

2. Press mixture in bottom of a lightly greased 13 x 9 x 2-inch

pan. Bake in prehe

ted 375-degree oven for 15 minutes or until golden brown. Cool

slightly.

3. Topping: Melt chocolate and margarine over hot, not boiling,

water. Spread over

warm cookie crust. Sprinkle evenly with coarsely chopped nuts.

4. While still warm, cut into bars using a sharp knife. Let cool

completely before

removing from pan.

Yield: about 2 dozen bars.

Notes:

Instructions:

Adapted from the book "Beard on Bread" by Chef James Beard

Makes 2 Loaves

1&1/2 pkts active dry yeast

1 Tbsp granulated sugar

2 cups warm water (100-115F)

1 Tbsp Salt

5 cups all-purpose or hard wheat flour, plus 1 cup if necessary

3 Tbsp Yellow cornmeal for sprinkling on baking sheets

1 Tb Egg white, whisked with 1 Tbsp cold water for "wash"

Combine yeast, sugar and warm water in a large bowl and allow to proof

Combine salt, flour and mix into yeast mixture one cup at a time,

until

the dough comes together in a "ball"

Knead on a lightly floured board until no longer sticky, about 10

minutes, adding flour as necessary

Place in a lightly oiled bowl, turning to coat entire surface of dough

with oil

Cover with a warm damp cloth, and a dry one on top, and leave in a

warm

place until dough is doubled in bulk, about 1&1/2 to 2 hours

Punch down the dough, turn onto lightly floured board and shape into

two

long, French-style loaves

Sit (the loaves <ho-ho>) on an ungreased baking sheet sprinkled with

cornmeal

Slash tops of loaves diagonally in two or three places with a

single-edge razor blade or very sharp knife

Brush loaves lightly with the egg white wash

Place in a COLD oven, on middle shelf

Set temperature to 400F, and bake the bread 35 minutes, or until it's

well browned and sounds hollow when tapped on top

Notes:

Instructions:

Recipe By : Dan Leeson

Most people who speak nostalgically of New York sour Jewish rye bread

are

unaware of how easy it is to make the same bread anywhere. There is

nothing

special in the bread except a great secret which was rarely spoken of

because it

was (at least in my New Jersey neighborhood) against the law.

Specifically, it involved the use of old bread in the making of the

new

and, for

a chemical reason that I neither understand nor know about, the bread

is

never

really very good unless it is made with old bread. And I mean old rye

bread. The

bakers used to take the old loaves that had been brought back by the

delivery

trucks and use that bread to make the new bread. That was the illegal

part.

I have found through experimentation that one can use the ordinary

store-bought

rye bread just as satisfactorily, though I do not eat such commercial

rye

bread

by itself. So I keep a loaf of it in my freezer and, whenever I make

rye, I

take

out some slices and use them.

The first time you make this recipe it will be a pain in the neck

because you

have to have a good sourdough and I will supply one here that is

perfect for

this kind of bread. It will take four days to make this sourdough and,

if you

are careful you will never have to do it again.

Notes:

Servings :1

Time to prepare :120 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup cottage cheese

2 tablespoon sugar

1 tablespoon onion flakes

1 tablespoon fresh dill weed -- * see note

1 teaspoon salt

1 1/4 teaspoon baking soda

2 eggs

1 package yeast -- not instant

2 1/2 cups bread flour

1 1/2 teaspoon margarine -- melted

Instructions:

* Use dried dill weed or dill seeds if preferred.

Have eggs at room temperature. Heat the cottage cheese until

barely warm to touch,

about 110 degrees. Mix the cottage cheese in large bowl along with

sugar, onion, dill,

alt, baking soda, eggs and yeast.

Add flour, 1/2 cup at a time, to make a stiff batter. Beat well

after each additio

with an electric mixer flat beater, or use a wooden spoon if mixing

by hand. Since thi

is a heavy batter, not a dough, it will not be kneaded.

Cover the dough with plastic wrap and let rise in warm place for

1 hour or more. R

move the plastic wrap and stir down the batter with 20-25 strong

strokes. Spoon the bat

er into a greased 1-1/2 quart casserole dish. Cover with wax paper and

leave until the

atter doubles in size, about 45 minutes. Keep the waxed paper from

touching the batter

r it may collapse when the paper is pulled away. Bake in a PREHEATED

350-degree oven fo

40-45 minutes or until deep brown and crusty. Test with a wooden

toothpick and if it d

es not come out clean, then bake 5-8 minutes longer.

Remove bread from oven and immediately brush with the margarine.

Sprinkle with sal

if desired. You might use coarse salt as an interesting variation.

Notes:

Instructions:

Yields 1 Loaf

1 1/2 tsp Dry Yeast 1/2 tsp Paprika, Ground

2 Cups Bread Flour 3/4 tsp Salt

2 tsp Sugar 2 Tbls Unsalted Dried

Tomato,

3 Tbls Dry Milk Powder Snipped (not

minced)

1 Tbls Olive Oil 2/3 Cup Water

1/2 tsp Rosemary, Crushed

Add the ingredients to the pan in the order listed.

Select "White Bread".

Press "Start".

Notes:

Instructions:

serves 4 large servings

3C Bread flour

1tsp. grated lemon zest.

3Tbsp. sugar

1pkg yeast

1/2 tsp.salt

4 Tbsp. butter

3/4C.milk

2 large eggs

----------------------------------

Decoration

4 large RAW eggs- colored (eggs cook in oven)

2 tsp sprinkles of choice.(almonds, cookie sprinkles..what ever)

---------------------------------------

egg wash

beat together 1 large egg & 1 tsp.water..

----------------------------------------------

Run for a 1 hr dough cycle , punch down- let rest 5 min.

Divide dough into 4 pieces. Roll each into 12 in. long ropes; wet

hands. Wrap

each rope around a colored egg. Cross ends and pinch together. Place

on a

lightly greased 13x9 pan. Cover and let rise until double in size 1--

1 1/2

hrs

Preheat oven to 375*. Brush breads with egg wash, don't touch the eggs

with

it. Sprinkle the "sprinkles" ontop. Bake 25-30 min.

Cool on rack.

Notes:

Instructions:

Yields 1 Loaf

1 1/2 tsp Yeast 1/2 Cup Sour Cream

2 Cups Bread Flour 1 Tbls Vinegar

1 Tbls Sugar 1/2 Cup

Milk

1/8 tsp Baking Soda

All ingredients should be at room temperature before starting.

Add the ingredients to the pan in the order listed.

Select "White Bread".

Press "Start".

Notes:

Servings :4

Time to prepare :120 minutes

Origin :Jo Anne Merrill

Ingredients:

1 package yeast -- not instant

1 teaspoon sugar

1 1/4 cups warm water

2 3/4 cups bread flour

6 tablespoon olive oil

1 1/2 teaspoon salt

4 tablespoon grated Parmesan cheese

1 1/2 teaspoon dried rosemary -- crushed

1 tablespoon cornmeal

1 teaspoon salt -- coarse

black pepper

Instructions:

1. Dissolve the yeast and sugar in 3/4 cup warm water, about 110

degrees. Set asid

for 15 minutes until very foamy.

2. Stir 1 cup flour into the yeast. Cover with plastic wrap and

let this sponge pr

of in a warm place until tripled in volume and very bubbly, about 3

hours.

3. Into the yeast mixture add the remaining 1/2 cup warm water, 2

tablespoons oliv

oil, 1/2 teaspoon regular salt, Parmesan cheese and rosemary. Add

enough of the remain

ng flour to form a soft and workable dough. Knead on a lightly floured

surface until sm

oth and elastic, about 10 minutes.

4. Oil a large bowl. Put the dough into the bowl, cover loosely

and let rise in a

arm place until doubled in size, about 1-1/2 hours.

5. Sprinkle a baking sheet with the cornmeal. Divide the dough

into 4 parts and ro

l each into a circle about 7 inches in diameter. Place on the baking

sheet. Use the tip

of your fingers to make dimples in the dough. Spoon a tablespoon of

olive oil on each

read piece and sprinkle with the coarse salt and pepper.

6. Bake in a preheated 475-degree oven for 20 minutes or until

golden brown.

Notes:

Servings :1

Time to prepare :150 minutes

Origin :Jo Anne Merrill

Ingredients:

3 cups all-purpose flour

2 1/2 cups rye flour

1 1/4 cup brown sugar

2 packages yeast

2 teaspoons salt

1 packet onion soup mix

1 1/4 cups water

1 cup milk

2 tablespoon margarine

1 1/2 teaspoon caraway seed

Instructions:

1. Stir flours together. In large bowl, combine 1-1/2 cups flour

mixture, brown su

ar, yeast and salt.

2. Combine onion soup mix, water, milk, 2 tablespoons margarine

and caraway seeds

n saucepan. Stir and heat until warm (120-130 degrees).

3. Gradually add liquid to combined dry ingredients, beating at

medium speed; scra

e bowl now and then. Add 3/4 cup flour; beat at high speed for 2

minutes. Stir in enoug

additional flour to make a soft dough, about 2 to 3 cups.

4. Cover and let rise in warm place until doubled; 40-50 minutes.

5. Stir dough down, turn into well greased 2-quart casserole,

brush with melted bu

ter or margarine. Let rise again until doubled; 20-30 minutes.

6. Bake in preheated 350-degree oven for 50 to 60 minutes, or

until done.

7. Remove from dish and brush crust with melted margarine. Cool

completely on wire

rack.

Notes:

Instructions:

Here's another thing that took me years to figure out. French Bread.

Gotta love

it, especially the stuff where the crust cuts the roof of your mouth

all up. For

variations, you can sprinkle sesame seeds on top. Or: After the first

rise, put

the dough on a pizza pan that's been coated with olive oil and corn

meal-dusted.

Allow rise for 45 minutes or so, then brush with top with olive oil,

crushed

garlic, rosemary, and whatever the hell else you want to make a swell

foccacia!

Cheese works great, too. Or, hell, just make it into a goddam pizza!

It's a free

country!

What you need:

750 ml flour

2 cups warm water

2.25 tsp active dry yeast

2 tsp salt

1 Tablespoon Olive Oil

1 Tablespoon Sugar

1 egg white

Mix the warm water, sugar, and yeast. Let sit for 4 minutes, or until

foamy

sponge forms on top.

Put the flour into a food processor. Add the salt and oil.

Add water/yeast/sugar mixture and mix with the annihilator blade for

about a

minute, or until the dough balls up and almost causes the motor of

your food

processor to burn out.

Cover and let rise for 1.5 hours in a warm place.

Shape into 2 loaves, put on a lightly oiled and corn meal- dusted

french bread

pan.Make some diagonal slices on the top, and let rise umcovered in a

warm place

for 1 hour.

Preheat oven to 450. Take egg white and beat furiously. Brush lightly

over top

of loaves.

Cook at 450 for 30 minutes. Reduce heat to 350 and cook for 20 minutes

more.

Eat.

Notes:

Instructions:

1 1/4 cups water (120 F)

1 Tbls sugar

1 tsp salt

3 1/2 cups all-purpose flour

1 Tbls quick-rise instant yeast

Glaze:

2 Tbls water

1/2 tsp salt

Place all ingredients into the machine, except glaze,in order,

according

to your machine's directions. Choose the dough cycle. When cycle is

over,

put dough in greased bowl and cover with plastic wrap; let dough rest

for

25 minutes. Punch dough down. On a lightly floured surface, using

rolling

pin, roll the dough into a large rectangle. Starting with the longest

side, roll the dough up tightly, pressing the seams to seal, and

tapering

each end slightly. Place the loaf on a greased baking sheet. Cover

loosely

with plastic wrap. Let rise for 40 minutes. Preheat oven to 400 F.

With a

small sharp knife, cut three to four diangonal slashes across the top

of

the loaf. In a small bowl, combine glaze. Brush the loaf generously

with

the glaze. Bake for 20 to 25 minutes or until deep golden brown.

Baguettes: Follow above, but divide dough into two equal pieces, and

roll

into 2 rectangles.

Italian Loaf: After punching dough down, form into one large round

ball.

Continue as above.

Rolls: Follow instructions for baguettes. After rolling up, cut each

loaf

into 6 equal pieces. Pinch the ends of each roll and taper slightly.

Bake

at 400 F for 15 to 20 minutes. Makes 12 rolls.

Tip:

If desired, sprinkle glazed loaves before baking with sesame seeds,

poppy

seeds, caraway seeds, cracked wheat, rye flakes, or kosher salt.

Notes:

Servings :8

Time to prepare :40 minutes

Origin :Elizabeth Powell

Ingredients:

3 cups all-purpose flour

1 1/2 tablespoon double-acting baking powder

3 3/4 teaspoon baking soda

3 3/4 teaspoon salt

2 tablespoon sugar

3 3/4 cup butter -- cold

1 egg -- slightly beaten

3 3/4 cup buttermilk

1 1/2 cup fresh herbs -- * see note

Instructions:

Sift dry ingredients together. Cut butter into tablespoons and, with a

pastry blen

er, blend into dry ingredients until texture is that of cornmeal. Stir

parsley, chives,

and oregano/thyme with 1/2 cup buttermilk into beaten egg and add

mixture to flour mixt

re. Stir quickly, adding remainder of buttermilk as necessary until

dough forms a ball.

Turn onto floured surface and knead once. Let dough rest for a minute,

then roll out to

3/4" thickness. Cut into 2" rounds. Place biscuits on buttered baking

sheet, 1" apart.

ake at 400 degrees for 15 minutes or until golden brown.

Notes:

Instructions:

Categories: Breads

Yield: 1 servings

1 lb Prunes

1 lb Figs

1 lb Dates

1/4 cup Raisins

1/4 cup Dried currants

1 Tbsp Chopped candied citron

1 Tbsp Chopped candied lemon peel

1 Tbsp Chopped candied orange peel

1/4 cup Chopped blanched almonds

2 Yeast cakes

4 1/2 cup Sifted flour

1/4 ts Cloves

1/4 ts Cinnamon

1/4 ts Salt

Soak prunes and figs 1 hour in just enough water to cover. Add dates

and

cook gently in the same water for 20 minutes. Remove fruit, chop and

mix

with other fruits and nuts. Reduce liquid to 3/4 cup. C&127;&127;l to

lukewarm,

add yeast and stir until well blended. Add 2 cups flour, beating well.

Let

rise until light and spongy. Add spices, salt, fruit mixture and

remaining

flour to make a stiff dough. Knead until smooth. Let rise until

doubled

in bulk. Shape into oval loaves, brush with slightly sweetened milk

and

sprinkle with split almonds. Let rise again and bake in a 425 degree

oven

for 45 minutes. Makes 3 loaves. If desired, when cool, spread with

icing

and garnish with candied fruits and nut meats.

Notes:

Servings :12

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cup butter

3 ounces baking chocolate

2 eggs -- well beaten

1 cup all-purpose flour

1 1/2 teaspoon double-acting baking powder

1 1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cup walnuts -- chopped (optional)

2 cups brown sugar

Instructions:

Melt butter and chocolate in top of double boiler. Cool slightly. Beat

in remainin

ingredients by hand. Pour into greased a 8" x 12" pan. Bake at 350

degrees until set,

r about 30 minutes.

Notes:

Servings :12

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

1 cup butter

1 1/2 cup brown sugar

4 eggs

2 1/2 cups all-purpose flour

1 cup molasses

2 teaspoons cinnamon

2 teaspoons baking soda

1 cup buttermilk

2 teaspoons ground ginger

2 cups whole-wheat flour

1 cup seedless raisins -- optional

Instructions:

Cream butter and sugar. Add eggs, one at a time, beating after each.

Add molasses. Sift

flours, baking soda. and spices. Add alternately with buttermilk. Stir

in raisins. Fill

greased muffin pans 2/3 full and bake at 350 degrees for 15 minutes.

Notes:

Instructions:

1/4 c. butter (at room temp )

1/2 c. sugar

1 beaten egg

2 c. flour

4 t. baking powder

1/2 t. salt

1 c. milk

1 c. blueberries

Cream the butter and sugar well. Beat in egg. In

separate bowl, sift together flour, baking powder,

and salt. Add to creamed mixture alternatley with

milk, stirring after each addition. Gently fold in

blueberries. Spoon into greased muffin tins and bake

at 425 for 17 minutes.

Notes:

Instructions:

1 egg

2 cups Bisquik Original baking mix

2/3 cup milk

2 TBS vegetable oil

2 TBS country-style Dijon mustard

1/4 pound fully cooked ham, chopped ( 3/4 cup )

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin

cups,

2-1/2 X 1-1/4 inches, or line with paper baking cups.

Beat egg slightly in medium bowl. Stir in baking mix, milk, oil and

mustard

just until moistened. Fold in ham. Divide batter evenly among muffin

cups.

Bake 18-20 minutes or until light golden brown. Immediately remove

from pan.

Refrigerate any remaining muffins.

Makes 12 muffins.

Cynthia's notes You may want to try different flavors of mustard in

these

robust muffins, such as honey mustard or hot mustard, whatever suits

your

mood and meal at which they will be served.

Notes:

Instructions:

2 cups Self-rising flour

1 tablespoon Sugar or sweet n low

1 cup Milk

1/3 cup Mayo

Combine flour, sugar, milk and mayo into a smooth dough. Divide

batter equally between 10 paper-lined muffin wells or cupcake

wells. Bake 350~ about 25 to 30 minutes or until golden brown

and doubled in size.

Notes:

Instructions:

Recipe By : The Southern Living Cookbook

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon baking soda

2 cups sugar

1 teaspoon ground cinnamon

1 cup chopped pecans or walnuts

3 eggs -- beaten

1 cup vegetable oil

2 cups mashed ripe bananas

1 8 oz. can crushed pineapple -- drained

2 teaspoons vanilla extract

Combine first 5 ingredients; stir in pecans. Combine remaining

ingredients; add to flour mixture, stirring just until dry ingredients

are

moistened.

Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf

pans.

Bake at 350 degrees for 1 hour and 10 minutes, or until a wooden

toothpick

inserted in center comes out clean. Cool in pans 10 minutes; remove

from pans,

and let cool on wire racks. YIELD: 2 loaves

CARROT-PINEAPPLE NUT BREAD: Substitute 2 cups grated carrots for 2

cups mashed

bananas. Bake at 350 degrees for 1 hour or until a wooden toothpick

inserted

in center comes out clean.

ZUCCHINI-PINEAPPLE NUT BREAD: Substitute 2 cups coarsely shredded

zucchini for

2 cups mashed bananas. Bake at 350 degrees for 1 hour and 10 minutes

or until

a wooden toothpick inserted in center comes out clean.

Notes:

Servings :30

Time to prepare :720 minutes

Origin :Elizabeth Powell

Ingredients:

1 pound hazelnuts -- shelled, skins on

1 1/4 pound almonds -- shelled, skins on

2 eggs

1 egg whites

1 pound sugar

Instructions:

Grind nuts in blender or food processor until as fine as flour. Beat

eggs and egg

hite together. Add sugar and eggs to ground nuts. Knead until no

longer sticky. Form in

o ovals about 1 inch by 1/2 inch. Place separated on a slightly

buttered cookie sheet.

et stand overnight. The next day, bake at 275 degrees for 30 minutes

or until lightly b

owned.

Notes:

Servings :36

Time to prepare :720 minutes

Origin :Jo Anne Merrill

Ingredients:

2 egg whites -- slightly beaten

1 1/2 cup oil -- * see note

1 1/2 cup sugar

1 package yeast -- not instant

1 teaspoon salt

4 cups flour

Instructions:

* Canola or safflower oil is preferred. For a healthier roll, use half

wheat flour and

alf all-purpose flour.

1. Sprinkle yeast into 1/4 cup warm water. Let stand 5-10 minutes

to soften.

2. Using a large mixing bowl, beat egg whites slightly and add

the oil and sugar;

lend. Add yeast, salt and 1 cup warm water. Stir in flour gradually,

using a wire whisk

or wooden spoon to mix well.

3. Refrigerate dough at least overnight, but it may be left in

refrigerator for se

eral days.

4. Shape dough into 36 balls or into shape you prefer. Place on a

lightly floured

urface and let rise for 2 hours.

5. Preheat oven to 375 degrees and bake rolls for 10 minutes

(longer if you have m

de larger rolls). Serve immediately.

Notes:

Instructions:

(1 1/2 lb loaf)

1 1/4 c Warm Water

1 T Butter or Olive Oil

1/4 c Brown Sugar

1 1/2 t Salt

3 c White Bread Flour

1/2 c Quick Oats

2 t Yeast (Rapid)

1 c Chopped Walnuts

Do NOT chop the walnuts as they almost disapear if you put them in at

the

beginning of the cycle. (they still taste great) But if you add them

at the

raisin/fruit beep chop them up a bit.

from Gold Medal Better for Bread bag, via GEnie

Notes:

Instructions:

1 lb loaf 1 1/2 lb loaf

yeast 1 1/2 t 2 1/2 t

bread flour 1 1/4 c 2 1/2 c

rye flour 1/2 c 2/3 c

whole-wheat flour 1/2 c 2/3 c

salt 1/2 t 1 t

caraway seeds 1 T 1 1/2 T

oil 2 T 2 1/2 T

molasses 1/3 c 1/3 c

onions, chopped 1/4 c 1/3 c

dark stout 3/4 c 1 c

Delayed timer okay. Use the darkest stout you can find. I used

Guinness stout

that had been sitting around open for a while at room temp .

from Clark, Bread Machine Cookbook

Notes:

Instructions:

Since we're getting into fall, here's a great foccaccia

recipe. Other herbs than rosemary are

excellent as well! This recipe is great with Mushroom & Rice

Soup and a big, green salad.

Ingredients

2 T fresh or dried rosemary leaves

1 c boiling water

1 T dry yeast

1 t sugar

1 t salt

3 T olive or rosemary oil

1 1/4 c whole wheat flour

1/2 -1 1/2 c white bread flour

1 t coarse salt

3-4 fresh rosemary sprigs (opt)

Directions

Crush the rosemary leaves with a pestle or chop them finely.

Pour the boiling water over the rosemary leaves in a

large mixing bowl. Let the water cool to a temperature

comfortable on the inside of the wrist. Add the yeast and sugar.

After about 5 minutes, when the yeast is bubbling, add the

salt and one tablespoon of the olive oil. Stir in the whole

wheat flour. Add only as much white bread flour as you need to

make the dough pull away from the sides of the

bowl.

Knead the dough for 5 to 10 minutes, until it is smooth and

springy. As you knead the dough, add just enough flour

to prevent sticking. The dough should remain rather soft.

Oil a large bowl. Place the dough in the bowl, turning it once

to oil both sides. Cover the bowl with a damp cloth

and set it aside in a warm place four about 1- 1 1/2 hours or

until doubled in size.

Punch down the dough and knead it for a minute or two.

Oil a large baking sheet with olive oil. Stretch and pat the

dough on the baking sheet to roughly form a 12 x 12

square (or small rounds for sandwiches if you prefer). Cover

the pan and let the dough rise again for about 45 minutes.

Preheat the oven to 375. Make indentations with your

fingertips about every 2 inches, dimpling the dough all over.

Sprinkle with coarse salt over the top. Lightly press in fresh

rosemary sprigs. Drizzle the dough with the remaining 2 T

olive oil.

Bake for about 25 minutes or until golden. Serve warm, cut or

in broken pieces.

Notes:

Servings :12

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 tablespoon margarine

2 cups all-purpose flour

2 tablespoon sugar

2 teaspoons baking powder

1 1/2 teaspoon salt

3 tablespoon fresh herbs -- * see note

1 cup milk

1 large egg

3 tablespoon margarine

Instructions:

* Use fresh chopped basil if serving muffins with a tomato dish.

Parsley, dill or chive

can also be used if you prefer.

1. Grease 12 muffin cups with 1 tablespoon margarine. Heat oven

to 450 degrees.

2. Combine in a mixing bowl flour, sugar, baking powder and salt.

Add chopped herb

.

3. Combine remaining ingredients and add all at once to flour

mixture. Stir just e

ough to moisten. Batter will be lumpy.

4. Fill muffin cups 2/3 full. Bake 20-25 minutes until golden

brown.

Notes:

Servings :20

Time to prepare :120 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/4 cups seedless raisins

2 1/2 cups all-purpose flour

1 1/2 teaspoon baking soda

1 teaspoon cream of tartar

1 1/2 teaspoon ground cloves

1 1/2 teaspoon cinnamon

1 1/2 teaspoon allspice

1 1/2 teaspoon ginger

1 1/2 teaspoon ground nutmeg

1 1/2 cup butter

1 cup sugar

1 1/4 cup milk

Instructions:

Chop raisins finely in food processor with 1/4 cup flour. Sift 2 cups

flour with s

da, cream of tartar, and spices. Cream butter with sugar. Add dry

ingredients alternate

y with milk until well blended. Stir in raisins and enough additional

flour, up to 3/4

up, to make a stiff dough. Shape into two logs, about 1-1/2" diameter.

Chill overnight

r freeze.

When ready to make, slice to desired thickness and bake at

375-400 degrees until

one (15-20 minutes). See NOTES.

Notes:

Instructions:

Caramel: This will be the "glue" in the finished powerbar. Mix 3 dl.

cream, 2 dl sugar and 1 dl. honey, and heat it up while stirring. If

you want to add some hard-dried fruit such as banana chips, you can

add this now (chopped into small pieces).Let it boil on low heat until

the mixture starts to get brown. Make a test by letting a drop of the

caramel into a cup of cold water. Boil the mix until the caramel got

the texture you want. I prefere it soft. If your boil it too long the

caramel will be too hard when it cools down.

Additives: When the caramell is ready, you can put chopped nuts, dried

fruit, rolled oats, etc. into the caramell. Add 1 dl confectioneers

sugar or Glucose if you wish, it makse the caramell softer.

Mix well and pour it out in a roasting tin covered with wax paper

(preferably the type for baking). Let it cool and cut into bars. To

cover with chocolate, put the bars in the deep freezer and dip the

frozen bars in melted chocolate.

This recipe was submitted by Kristian Martinsen

Notes:

Instructions:

1 package dry yeast

2 cups of lukewarm water

1 Tablespoon salt

2 Tablespoons sugar

3 Tablespoons oil

5 1/2 cups of flour

Mix 1 package dry yeast with 2 cups of lukewarm water. Let set a

minute

until

the yeast dissolves. Add 1 Tablespoon salt, 2 Tablespoons of sugar

and

3

Tablespoons of oil. Mix well and stir in 2 cups of flour. Mix well

and

stir

in 2 more cups of flour. Mix well and stir in 1 and a half cups of

flour.

Knead well and place in greased bowl to rise 1 hour. Punch down and

knead

again then divide in two and place in two 1 pound greased loaf pans.

Let rise

another hour covered with a towel. Bake at 350 for 35 minutes.

Notes:

Instructions:

1 cup all purpose flour

2 cups yellow cornmeal

1/2 cup honey

1/3 cup veg oil (canola)

2 eggs

1 tablespoon baking powder

1/8 teaspoon salt

Preheat oven to 400 degrees. Mix all ingredients until well

blended. Pour into a greased 9" square baking pan. Bake 30 min.

or until done.

Notes:

Servings :4

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup all-purpose flour

1 1/2 cup whole-wheat flour

1 1/4 teaspoon salt

1 1/2 teaspoon baking powder

1 tablespoon sugar

1 1/2 cup honey

2 cups vegetable oil -- for frying

Instructions:

Mix the flours, salt, sugar and baking powder together. Add about 1/2

cup water an

mix well, adding a bit more water if needed to make a stiff dough.

Turn out on lightly

floured surface and knead until dough becomes elastic and smooth. Let

rest for 10 minut

s.

Roll out 1/2 inch thick. Cut into squares, strips, or circles.

Deep fry in very ho

oil until golden brown. Drain on brown paper bags or paper towels.

Drizzle honey in a very thin stream over bread and serve

immediately. Sprinkle wit

a little cinnamon if desired.

Notes:

Servings :24

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

6 cups all-purpose flour

1 1/3 cup sugar

1 teaspoon salt

1 1/2 teaspoon lemon rind -- grated

2 packages yeast -- not instant

1 cup margarine

2 large eggs

--- Filling: -----

1 1/3 cup honey

1 cup English walnuts -- chopped

1 1/4 teaspoon salt

2 egg yolks

1 teaspoon lemon peel -- grated

Instructions:

1. Do not sift flour. Place 1-1/2 cups flour in a large bowl. Add

sugar, salt, lem

n peel and yeast. Soften margarine and add to flour mixture.

2. Add 1-1/3 cups very warm (120-130 degree) water to the flour

mixture and beat 2

minutes at medium speed; scrape bowl occasionally.

3. Add eggs and 1/2 cup flour; beat at high speed for 2 minutes,

scraping bowl occ

sionally. Stir in more flour to make a soft dough. Cover and let rest

for 20 minutes.

4. Turn dough out onto well-floured surface; divide into 3 parts.

5. Roll each piece to an 8-inch square. Cut each square into

eight 1-inch strips.

wist each strip and coil in a circle, sealing ends underneath. Place

on greased cookie

heet.

6. Make a wide indentation in center of each roll, pressing to

the bottom. Spoon f

lling into indentations, using 1 teaspoon for each roll.

7. Cover loosely and let rise in warm, draft-free place until

doubled in bulk. Bak

in preheated 375-degree oven for 15-20 minutes or until done.

Repeat with each piece of dough.

TO FREEZE: After filling with nut-honey filling, place on greased

cookie sheets, cover

ith plastic wrap and freeze. When frozen, remove from cookie sheets

and place in plasti

freezer bags. To bake, remove from freezer, let stand at room

temperature until comple

ely thawed. This will take about 1-1/2 to 2 hours. Let rise in warm

place until doubled

in size, about 45 minutes after thawing.

FILLING: Combine 1/3 cup honey, 1 cup finely chopped nuts, and salt in

saucepan. Bring

o a boil and simmer over low heat for 3 minutes. Gradually stir in

beaten egg yolks and

cook, stirring, until slightly thickened. Stir in lemon peel then

cool.

Yield: 24 buns

Notes:

Servings :12

Time to prepare :180 minutes

Origin :Elizabeth Powell

Ingredients:

9 cups whole-wheat flour

4 teaspoons salt

2 pkg active dry yeast

1 1/2 cups milk

1 1/2 cups water

6 tablespoon butter

1 1/2 cup honey

Instructions:

Sift together 3 cups flour, salt, and yeast. Combine milk, water,

butter, and hone

in a saucepan and heat over low heat until liquids are warm (butter

need not melt comp

etely). Gradually add to dry ingredients and beat 2 minutes. Add

remaining flour a cup

ull at a time until a soft dough forms. Turn out onto lightly floured

surface and allow

to rest 10 minutes. Knead until smooth and elastic, about 10 minutes.

Place in large gr

ased bowl and turn to grease all sides of dough. Cover and allow to

rise in a warm plac

until doubled in bulk, about one hour.

Punch dough down and turn out onto lightly floured surface.

Divide dough in half a

d shape each half into a loaf. Place into greased loaf pans. Cover and

let rise in warm

place until double in bulk, about one hour. Bake at 375 degrees for

35-40 minutes. Remo

e from pans and cool on racks.

Notes:

Instructions:

2 qt. boiling water

1 1/2 c. cornmeal

2 Tbsp. sugar

1 pinch baking powder

dash of salt

Mix in a bowl 1 1/2 cups of yellow or white cornmeal. Mix sugar,

baking powder and salt. After mixing dry ingredients, add boiling

hot water until all dry mixture is fluffy, not soupy. In your best

frying pan heat 1 cup of oil or shortening. When oil is hot, spoon

the bread into the skillet or shape the bread with cold water and

then drop in skillet. Be careful with hot grease!

Notes:

Servings :6

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

2 cups cornmeal

2 teaspoons baking powder

1 teaspoon salt

1 whole onion -- minced

2 tablespoon bacon fat

1 egg

2 2/3 cup milk

6 cups peanut oil

Instructions:

Mix cornmeal, baking powder, salt. Saute onion in bacon fat until just

limp; cool

lightly. Beat egg until light, stir in milk and onion. Stir into dry

ingredients to for

a stiff batter.

Heat oil in deep fryer to 350 degrees. Shape batter into 3" long

crescents. Fry in

single-layer batches in hot oil until golden brown.

Notes:

Instructions:

3 cups self rising white cornmeal

1 cup all purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon onion powder or 1 med. onion chopped fine (optional)

2 1/4 cups buttermilk

2 tablespoons bacon dripping (optional)

Combine all dry ingredients. Add buttermilk and bacon drippings and

stir mixture

until

well blended. Pour about 4 inches of cooking oil into saucepan or

deep fryer to

350

degrees. With a teaspoon, scoop some batter and with your finger slid

it into

the oil. As

hush puppies float to the top, turn them so they brown evenly. Drain

on paper

towels.

Makes about 3 dozen.

Notes:

Instructions:

Gary,

Here's the hushpuppy recipe. Hope you enjoy making them, and they

turn

out a success for you. Sorry it took so long to reply. Been busy

as a

cat covering up...well you know.

1 cup cornmeal

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

1 cup flour

1 egg

3/4 cup milk

dash red pepper

green onion tops -- chopped

1 tablespoon onion -- grated

This is a recipe that we have made for decades, and is from the "River

Road

Recipes", published by the Junior League of Baton Rouge, La. 1963.

The

key to this

recipe, and these hush puppies is the GREEN ONION TOPS...the way they

have, and always will be made in South Louisiana.

Sift dry ingredients into bowl. Beat egg, add milk, and add this to

cornmeal mixture. Add onion and red pepper. Drop by

spoonful in

hot deep fat (375 deg.) and fry until brown.

This makes approximately two dozen. While there is a great deal of

speculation as to the origin of hushpuppies, there should be no

speculation on the tastiness of these. Quoted from Mrs.

Robert Bowlus.

Danny

Notes:

Servings :1

Time to prepare :180 minutes

Origin :Jo Anne Merrill

1 pound bread dough

1 1/4 cup margarine

1 egg

garlic salt -- * see note

parsley -- ** see note

Instructions:

* Use about 1 tablespoon garlic salt, or make a combination of 1

teaspoon garlic salt a

d 1 very finely minced garlic clove.

** Use up to 1 tablespoon parsley as you desire.

Thaw the bread dough only long enough to be able to slice it.

Don't thaw completel

. Cut into 15 pieces.

Melt solid margarine in small pan; add parsley, garlic salt and

about half of one

eaten egg. Roll each bread slice into a ball; dip in the margarine

mixture. Arrange in

SINGLE layer in a lightly greased 9 by 5-inch pan. Let rise in a

draft-free warm place

for about 2-1/2 hours.

Bake in a preheated 350-degree oven for about 25 minutes, or

until top is golden b

own. Let cool slightly, remove from pan and serve immediately.

Notes:

Instructions:

This is a recipe that I got from the "New York Times Bread and Soup

Cookbook" by Yvonne Young Tarr. I will give the basic recipe from the

book then explain how it can be made in the wild using a campstove.

Most of the preparation for this bread can be done at home before you

set out on a trip. This is an unleavened bread, so there is no yeast

involved. Here is the recipe.

5 cups all-purpose flour (white or whole wheat)

2 tablespoons of baking powder

1 1/4 teaspoons salt

2 cups of milk (substitute dry milk powder)

1 1/2 tablespoons melted butter

oil for frying the bread

This is a good amount for two people on a weekend hike. If your hiking

alone divide the recipe in half.

Home preparation

In a large bowl mix together the flour, dry milk powder, baking

powder, and salt. Stir all the ingredients together making sure that

the baking powder is well distributed throughout the flour. After

doing this I store the flour mixture in a ziplock bag. I Use Carnation

Instant milk powder and follow the directions on the back of the

package to figure out how much milk powder I will need for two cups of

milk. It doesn't have to be exact just close. This is all the

preparation required. when you mix the dough you will only have to add

water and melted butter or margarine ( the butter is optional).

I'm tired and I want to eat.

You will need some kind of bowl to mix the flour mixture and water. I

use the cookpot from my Peak 1 kit. whatever you decide to use make

sure that you clean it outright away or it will turn rock hard

overnight, forcing you to spend more time cleaning in the morning than

you will want to.I scour my pot with gravel from the river bed, but it

is probably a good idea to have some type of cleaning pad. Pour the

flour mixture into your mixing bowl and slowly add water to the flour

and melted butter if you decided to use it, while kneading the dough.

You should end up with a stiff workable dough that is not sticky. If

you end up with wet sticky dough you need to add more flour. If the

dough will not hold together then you need more water. If you have

never made dough before you may find the process of kneading a little

daunting. I would suggest trying this at home first until you get the

hang of it. Doing it out in the field will then feel natural instead

of disappointing. Now that your dough is made your ready to fry some

indian flat bread. Take your dough and divide it into small balls. The

size of the balls is up to you . Next take the balls and flatten them

out into patties, I use the back of my pot lid to do this. Try to

flatten them so that they are about 1/4 inch thick. This will make the

bread cook fast and evenly. Heat up some oil in a frying pan and cook

them for a few minutes on each side until they turn golden brown and

puff up like pancakes. Don't try to fry bread with margarine or butter

because it will burn in the frying pan. This bread makes a wonderful

addition to any outdoor meal. It's great with some butter or margarine

or have it in the morning with honey and butter just like pancakes. My

girlfriend likes to make small pizzas with it, just top it off with

some cheese and sliced pepperoni. One more closing note. If you mix

your dough and don't fry it all right away don't worry the dough will

keep for a few days, just keep it out of direct sunlight. You can mix

all your dough for a few meals all at once, also I like to add the

optional butter I find it tastes better. Nothing beats the taste of

fresh indian flat bread after a hard days hike. I hope you enjoy it.

This recipe was submitted by jacmaher@atcon.com (Arthur)

Notes:

Instructions:

Here is a very simple recipe for indian fry bread!

Fry Bread

4 cups flour

1/2 tsp salt

1 Tablespoon baking powder

Combine all ingredients. add aprox. 1 1/2 cups warm water and knead

until

soft but not sticky. shape dough into balls about the size of a small

peach

and flatten to 1/2 inch thick. Make a hole in center of dough.

Fry one at a time in about 1 inch of shortening in a heavy pan. Brown

on

both sides. drain on paper towel and serve hot with honey or jam.

Notes:

Instructions:

1 (16 oz) loaf bread dough, homemade or purchased

( if using frozen dough, thaw in fridge overnight)

1 (15 oz.) jar spaghetti sauce

pepperoni

mozzarella cheese

Roll out bread to a rectangle. I didn't measure just kept

on rolling. Layer sauce, pepperoni and cheese on one

end of the rectangle. Fold dough over and keep repeating

layers. When you get to the end of the bread and fillings,

tuck ends under to seal. Bake at 350* for about 40 minutes

or till bread is golden. I thought it tasted better reheated.

This should freeze just fine, although I never have any

leftover so can't say for sure.

Notes:

Instructions:

1 cup cornmeal

2 or more jalapeno (chili) peppers, chopped

1 teaspoon salt

1/2 teaspoon sugar

1/4 lb. grated cheddar cheese

1/2 cup presifted flour

1/2 cup cooking oil

1/2 teaspoon baking soda

2 eggs, lightly beaten

1 cup cream-style corn

1 cup buttermilk

1 medium onion, chopped

Preheat oven to 450 degrees F. Grease 8-inch iron skillet or baking

dish.

In mixing bowl, combine dry ingredients. Stir in corn, onions,

jalapenos,

and cheese. Combine oil, eggs and buttermilk. Add to dry ingredients.

Stir

only until dry ingredients are moistened. Turn into skillet. Bake for

25 to

30 minutes or until lightly browned. This will be moist, not dry

inside.

Serves 6 to 8.

Notes:

Instructions:

Serving Size : 20 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons dry yeast

2 1/2 cups warm water (105-115F)

2 tablespoons solid shortening

1 tablespoon sugar

2 teaspoons salt

6 1/2 cups flour

3 egg whites -- beaten stiffly

1 egg white, for egg wash

cold milk, for egg wash

caraway seeds for topping

kosher salt for topping

Proof yeast. Add shortening, sugar, salt and 3 cups of the flour.

Beat with

dough whisk or heavy spoon for 2 minutes. Fold egg whites into yeast

mixture.

Gradually add flour 1/4 cup at a time, until dough forms a mass and

begins to

pull away from bowl. Turn onto a floured surface. Knead, adding

more flour as

necessary, for 8-10 minutes, until smooth and elastic w/ bubbles.

Place in

oiled bowl, turn to coat, and cover with damp towel. Let rise until

double,

about 1 hour. Punch down, cover and let rise again until double

(about 45

minutes.) Punch down and turn out onto lightly oiled surface.

For Kaiser or Weck: Divide dough into 18 (I made 16 which fit nicely

on 2

baking sheets) equal pieces. Use rolling pin to flatten each piece

into a 7

inch circle. Fold left side to center to form a flap. Halfway down

flap fold

again to center to form another flap. Repeat all the way around to

make

overlapping flaps. Lift the first flap to ease the last flap

underneath.

Press center to seal the dough. This design takes practice, but is

easy once

you get the hang of it. Place rolls upside down on a well-greased

baking sheet,

3 inches apart. This helps them keep their shape. Let rise 30

minutes, turn

right side up, let rise 15 more minutes.

For Brotchen: Divide dough into 24 pieces. Shape each into an oval

about 3

1/2 inches long. Place on well greased baking sheet. If your oven

will not

fit all at once, prepare half at a time, keeping rest covered for 15

minutes.

Flatten tops slightly. Cover and let rise 45 minutes.

Preheat oven to 425. Put a shallow pan on the bottom shelf of oven.

Lightly

brush the rolls with egg wash. Sprinkle with seeds or coarse salt if

desired.

Place 1 cup of ice cubes in the heated pan in oven. Immediately put

the rolls

in and bake 15 to 20 minutes until golden brown (internal temp will

read 190).

Remove and cool on racks.

Per serving (excluding unknown items): 156 Calories; less than one

gram Fat (3%

calories from fat); 5g Protein; 32g Carbohydrate; 0mg Cholesterol;

223mg Sodium

NOTES : Kaiser and Brotchen are made from the same dough, but shaped

differently.

Kaiser has the 5 sided pinwheel design, Brotchen are smaller and oval

shaped. In Buffalo, NY Kaiser rolls are glazed and sprinkled with

salt and

caraway

seeds, called Weck Rolls.

Notes:

Servings :18

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

2 cups all-purpose flour

1 1/4 cup sugar

1 cup butter

4 eggs

2 cups brown sugar

1 1/4 cup all-purpose flour

1 teaspoon double-acting baking powder

1 cup fresh coconut -- grated

1 cup walnuts -- chopped

1 1/4 cup fresh lemon juice

1 tablespoon lemon zest -- grated

1 cup powdered sugar

Instructions:

Mix 2 cups flour with 1/4 cup sugar. Blend in butter until finely

mixed. Press int

a jelly roll pan. Bake 15 minutes at 350 degrees.

Beat together eggs, brown sugar, 1/4 cup flour and baking powder.

Stir in coconut

nd nuts. Spread filling over crust and return pan to oven. Bake 25

minutes more.

Blend lemon juice, zest, and powdered sugar until smooth. Spread

on hot cookies. C

ol and cut into bars.

Notes:

Servings :8

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

3 tablespoon butter -- melted

1 cup sugar

2 eggs

1 1/2 cups flour

1 teaspoon salt

3 3/4 cup fresh lemon juice

2 tablespoon lemon zest -- grated

1 1/2 cup powdered sugar -- sifted

Instructions:

Stir sugar into melted butter. Beat in eggs. Stir in flour and salt

until just ble

ded. Add 1/2 cup lemon juice and one tablespoon lemon zest. Pour

batter into a greased

nd floured loaf pan. Bake at 350 for 50 minutes. Remove from oven and

cool ten minutes.

Mix powdered sugar with remaining 1/4 cup lemon juice and one

tablespoon zest. Remove b

ead from pan and pour glaze over top.

Notes:

Instructions:

4 eggs

1/2 cup oil

1 cup unsweetened applesauce

16 oz. can pumpkin

2 cups sugar

3 cups flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

12 oz. semisweet chocolate chips

Mix first 6 ingredients together; separately, mix dry ingredients.

Blend the

two mixtures together, fold in chips. Generously fill 24 greased or

paper-lined muffin cups. Bake at 400 degrees F. for 16-20 minutes.

Notes:

Servings :10

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

1 egg -- beaten

4 tablespoon shortening -- liquid

3 3/4 cup milk

3 3/4 cup Malt-o-Meal(r)

1 1/4 cups flour

1 1/2 cup sugar

3 teaspoons baking powder

Instructions:

Mix all ingredients just until moistened; DO NOT overmix. Fill muffin

cups 3/4 ful

. Bake in preheated 400-degree oven for 20 minutes.

Variations: Add about 2 tablespoons of peanut butter, and/or chopped

dried apricots, ch

pped prunes, or dates. I also have added 1-2 tablespoons wheat germ.

Notes:

Servings :12

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups self-rising flour

1 cup milk

1 1/4 cup mayonnaise -- * see note

Instructions:

* Use only real mayonnaise, not salad dressing type.

Combine all the ingredients, mix well. Divide the dough among 12

greased muffin ti

s. Bake in preheated 400-degree oven for 12-15 minutes. This recipe

can be doubled. Kee

leftovers in refrigerator and reheat slowly.

Notes:

Servings :144

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups margarine

1 cup sugar

5 cups all-purpose flour

2 teaspoons vanilla extract

2 cups pecans -- chopped

1 1/4 teaspoon salt

confectioner's sugar

Instructions:

1. In a mixing bowl, cream the margarine (or butter) and sugar; add

flour, vanilla

pecans and salt. Mix well. Roll dough into 1-inch balls and place on

ungreased cookie

heets.

2. Bake in preheated 325-degree oven for 17-20 minutes or until

lightly browned.

3. Cool cookies slightly before rolling them in the

confectioner's sugar.

Yield: About 12 dozen.

Notes:

Servings :8

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

1 cup cornmeal

1 cup flour

2 tablespoon sugar

4 teaspoons baking powder

1 1/2 teaspoon chili powder

2 eggs -- beaten

1 1/2 cup milk

1 1/2 cup butter -- melted

1 tablespoon jalapeno pepper -- chopped

1 1/2 cup sweet red peppers -- chopped

1 1/2 cup onion -- chopped

1 can creamed corn

1 cup Monterey jack cheese -- shredded

Instructions:

Sift dry ingredients together. Beat together milk and eggs. Beat in

melted butter.

Add to dry ingredients. Stir in remaining ingredients. Mix thoroughly.

Pour into a grea

ed 8" or 9" square pan. Bake 30 minutes at 400 degrees.

Notes:

Instructions:

3 cups self-rising cornmeal or cornmeal mix

1 cup cream-style corn

1/4 cup chopped chili peppers, canned

2 1/2 cups milk

1/2 cup shortening

4 slices bacon, fried crisp and crumbled

3 beaten eggs

1 large onion, chopped

1/4 cup chopped pimento

2 teaspoons sugar

1 1/2 cups grated cheese

1 teaspoon garlic powder

Mix all ingredients well, except cheese. Batter will be thin. Pour

into

greased pan. Sprinkle with grated cheese. Bake at 400 degrees F. for

35

minutes. Store in refrigerator.

Notes:

Instructions:

Yield: 45 cookies

1 1/2 c Brown sugar

1 c Shortening

2 Egg; well beaten

3 c Flour

2 T Sweetened condensed milk

2 c Rolled oats

1/2 ts Salt

1/4 c Molasses

1 1/4 c Mincemeat

2 T ;Water

4 ts Baking powder

Cream shortening and sugar. Add eggs, molasses, milk, water, and

mince- meat. Sift flour, measure, and sift with salt and baking

powder. Add rolled oats. Combine with first mixture. Mix

thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake

in hot oven (410 F) 15- 20 minutes.

Notes:

Servings :10

Time to prepare :35 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cup butter

1 3/4 cups brown sugar

2 egg

1 teaspoon vanilla extract

1 tablespoon instant coffee

1 1/2 teaspoon salt

2 cups all-purpose flour

2 teaspoons double-acting baking powder

1 cup nuts -- chopped

1 cup chocolate chips

Instructions:

Cream butter and sugar together until light and fluffy. Beat in eggs

and vanilla.

ift dry ingredients and coffee together and add to egg mixture. Stir

in chocolate chips

and nuts.

Pour batter into greased 9" X 15" pan. Bake at 350 degrees for 20

minutes.

Notes:

Servings :40

Time to prepare :90 minutes

Origin :Jo Anne Merrill

Ingredients:

4 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon baking soda

1 1/4 teaspoon salt

1 1/2 cup vegetable shortening

1 cup sugar

3 large eggs

1 cup light molasses

1 1/4 cup cider vinegar

Instructions:

1. Sift together the flour, cinnamon, ginger, baking soda and salt.

Set aside.

2. Place shortening, sugar and eggs in a large mixing bowl. Use

an electric mixer

et at medium speed to cream mixture until smooth and fluffy. Use low

speed to beat in m

lasses and vinegar. Cover tightly and refrigerate 1 hour or more.

3. Drop dough by tablespoonfuls, 3 inches apart, onto lightly

greased cookie sheet

. Just before baking, make a face or design with raisins or small

pieces of dates on ea

h cookie. Bake in preheated 375-degree oven for 10-12 minutes or until

set when lightly

touched.

4. Remove from cookie sheets and place on wire racks to cool

completely.

Yield: about 40 large cookies.

Notes:

Instructions:

1 Cup of Yams, boiled and smashed up proper

1/2 Cup butter, thats been melted

1/2 Cup sweet milk (thats just regular milk to you outside the

south)

2 1/2 Cups of all purpose flour

4 teaspoons bakin powders

1/4 Cup of sugar

1 teaspoon of salt

Now you beat the butter into the yams (The yams should have

been boiled until fork tender, then drained off of any liquid) By

the way, yams are the same thing as sweet potatoes, it's all about

where your from. Sweet potatoes are yams, and yams are sweet

potatoes, ok

Now stir in the sweet milk (thats just plain old milk, nothin

special, but in the south we gotta be specific, we sometimes use

buttermilk and it gets lots of folks confused, and then again, we

use whippin milk, which is nothin more than what they call 1/2

and 1/2, it's just sweet milk with a little more cream in it.)

Now, you need to sift your dry ingredients together. Thats your

flour and your bakin poweder, and your sugr and your salt. You

sift that stuff together proper. It's got to be done right, make sure

it's mixed up fine and that flour is fluffed or it just dont work.

Now, you be gentle with the two and stir them in together, and

be light with it. You just toss it together lightly with a wooden

spoon til it's nice and almost silk like. and then you throw it all

out on a flowered piece of board. Then you just roll it out till it's

about 2 inches thick. Be careful with the dough, it's fragile, and,

you mess with it much and your biscuits come out like rocks. Just

treat it like cotton in a field, dont pinch it or hurry it too much.

Now, you got the dough all rolled out, and it's so smooth and

silky. You take you cutter. But, before you go any farther, you

grease your pan with just a bit of bacon fat and you turn you

oven on to 450 degrees. Now, you cut the dough with a biscuit

cutter and you be best to mind me to cut the things to no more

than three inches across (These things are heavy), then you put

them on the greased biscuit pan and pop em in the oven for 15

minutes. When you take them out, you've got biscuits that would

probably have won the war if they'd of had 'e

Notes:

Servings :1

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

4 ounces Monterey jack cheese -- cut in 1-inch cu

3 eggs

1 1/2 cup milk

1 1/2 teaspoon dried rosemary

1 1/2 teaspoon dried basil

1 1/2 cups buttermilk baking mix

1 tablespoon black olives -- chopped

1 tablespoon green chiles -- chopped

1 tablespoon dried tomatoes -- optional

Instructions:

* Substitute either cheddar or Swiss cheese for the Monterey Jack.

1. Preheat oven to 400 degrees. Grease an 8-inch pie plate.

2. Cut cheese into 1-inch cubes. Fit the steel knife blade into

the work bowl. Pro

ess cheese until chopped into 1/4 inch pieces. Remove 1/2 cup cheese

from bowl and set

side for topping.

3. Add eggs, milk, rosemary, basil and biscuit mix to cheese in

bowl. Process unti

batter is smooth, 10-15 seconds, stopping machine once to scrape down

sides of bowl wi

h rubber spatula.

4. Pour into prepared pie plate. Sprinkle top of batter with

remaining cheese. Bak

until bread is light golden brown, about 20 minutes. Cut into wedges

to serve. Makes 4

6 servings.

NOTE: I also add one or all of the following: tablespoon of

chopped green chiles,

ablespoon of chopped black olives, or a tablespoon of chopped

sun-dried tomatoes (packe

in oil or rehydrated). If using these optional ingredients, add after

processing other

ingredients. Stir in gently.

Notes:

Servings :1

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

5 cups all-purpose flour

3 teaspoons double-acting baking powder

1 1/2 teaspoons salt

1 1/2 cups sour cream -- 12 ounces

5 tablespoon sugar

12 ounces beer

1 tablespoon margarine

1 1/2 teaspoon mixed herbs -- optional

Instructions:

* If using self-rising flour, omit the baking powder and salt. Use a

combination of her

s and spices as you wish. Try some dried basil, oregano, sage and

rosemary.

1. Combine the sifted flour, sugar, baking powder and salt in a

large bowl; blend

ell.

2. Pour in the sour cream and beer and mix thoroughly but do not

beat mixture. Gre

se a 2-1/2 quart baking dish or similar sized pan. Preheat oven to 350

degrees.

3. Pour mixture into pan and bake for 40-45 minutes.

4. Remove and brush top with 1 tablespoon margarine. Return to

oven and bake 15 mi

utes longer, or until browned and sounds "hollow" when tapped.

Notes:

Servings :36

Time to prepare :10 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cups sugar

1 1/2 cup margarine

1 1/3 cup milk

1 1/4 cup pecans -- chopped

1 1/4 cup dried coconut

2 cups oats -- quick-cooking

6 ounces chocolate -- small pieces

2 tablespoon candied citrus peel

Instructions:

* Use candied lemon peel or other fruit peels if preferred.

1. Fit the steel knife blade into the work bowl of a food

processor. Process sugar

margarine and milk until mixture is smooth. Add pecans, coconut,

orange peel, oatmeal

nd chocolate pieces (use semi-sweet for best taste). Process with 5-6

quick on/off moti

ns to mix well.

2. Line cookie sheets with waxed paper. Drop mixture by

teaspoonfuls onto waxed pa

er. Refrigerate at least 1 hour before serving. To store, put into an

airtight containe

and refrigerate.

Notes:

Servings :60

Time to prepare :10 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cups sugar

1 1/2 cup margarine -- or butter

3 3/4 cup all-purpose flour

2 2/3 cup evaporated milk

1 1/2 cups rolled oats -- not instant

2 2/3 cup creamy peanut butter

1 1/2 cup black walnuts -- chopped

1 1/2 cup dried coconut

1 teaspoon vanilla extract

1 1/4 teaspoon salt

Instructions:

In a saucepan, combine the sugar, margarine, flour and milk. Bring to

a full boil

nd boil hard for 3 minutes, stirring constantly. Remove from heat and

add remaining ing

edients all at once. Blend well.

Drop by teaspoonfuls onto foil or greased cookie sheets. Cool

completely before se

ving or storing.

Notes:

Servings :12

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

2 packages yeast -- not instant

1 cup warm water

2 cups hot water

3 3/4 cup oil

1 1/4 cup honey

2 teaspoons sea salt -- * see note

2 eggs -- beaten

6 cups whole-wheat flour -- unsifted

Instructions:

* Use only sea salt if possible.

1. Dissolve yeast in the 1 cup warm water in large bowl. Allow to

stand for about

minutes.

2. Add the hot water, oil, honey, salt, and beaten eggs. Mix

well. Add flour gradu

lly. Mixture will be sticky, but do not knead. Cover and chill

overnight (this is very

mportant).

3. Shape into rolls and place in greased pans. Bake in preheated

425-degree oven f

r about 10 minutes.

Notes:

Servings :32

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup chopped dates

1 1/2 cup raisins

1 1/2 cup dried prunes -- chopped

1 cup water

1 1/2 cup margarine

1 1/4 teaspoon salt

2 eggs -- beaten

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

1 1/2 cup mixed nuts -- chopped

Instructions:

In a saucepan combine dates, raisins, prunes and water. Bring to boil

and boil 5 m

nutes. Stir in margarine and salt. Set aside to cool.

Add remaining ingredients to fruit; stir just until dry

ingredients are moistened.

Spoon into greased MINI-muffin pans. Bake in preheated 350-degree oven

for 15 minutes.

If desired can bake in a greased 11 x 7 x 2-inch pan for 30 minutes.)

Yield: 32 mini-muffins.

Notes:

Servings :48

Time to prepare :90 minutes

Origin :Jo Anne Merrill

Ingredients:

3 3/4 cup margarine

1 cup packed dark brown sugar

1 large egg -- beaten

1 1/2 teaspoon salt

2 mashed bananas

1 teaspoon vanilla extract

1 1/2 cup creamy peanut butter

4 cups rolled oats

Instructions:

* Choose ripe bananas that have some dark brown flecks on the peel.

Use enough to make

bout 1 cup mashed.

Cream the margarine and brown sugar until light and fluffy. Add

the beaten egg, sa

t, bananas, vanilla and peanut butter. Beat until very well mixed.

Stir in the oats and

blend thoroughly.

Grease a 13 x 9 x 2-inch pan. Spread the mixture evenly in pan.

Bake in a preheate

350-degree oven for 50-60 minutes or until a toothpick inserted in

center comes out cl

an. Cool slightly, then cut into bars of about 1 x 2 inches.

Yield: about 4 dozen bars.

Notes:

Servings :72

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

1 cup butter

2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon double-acting baking powder

1 cup brown sugar

1 cup sugar

2 eggs -- beaten slightly

3 cups rolled oats

1 1/2 cup seedless raisins

Instructions:

Melt butter and cool to room temperature. Sift flour, cinnamon, baking

soda, and b

king powder together. Add sugars to butter and stir well. Add eggs,

sifted dry ingredie

ts, oats, and raisins. Drop by spoonfuls onto well-greased cookie

sheets. Bake at 350 d

grees for 10 minutes.

Makes about 72 cookies.

Notes:

Servings :18

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/3 cup margarine

1 1/3 cup yogurt

1 1/4 cup packed brown sugar

1 teaspoon vanilla

1 cup rolled oats

1 1/4 teaspoon baking soda

2 tablespoon black walnuts -- chopped

1 1/4 teaspoon orange peel -- grated

Instructions:

Place softened margarine, yogurt, sugar and vanilla into mixing bowl.

Mix until we

l blended. Add remaining ingredients and blend well.

Use a teaspoon or small melon scoop to make rounded balls of

dough. Place 2 inches

apart on ungreased cookie sheet; flatten slightly with fork dipped in

flour or sugar. B

ke in preheated 325-degree oven for 12-15 minutes. Remove immediately

from cookie sheet

and allow to cool on wire rack.

Notes:

Servings :24

Time to prepare :30 minutes

Origin :Jo Merrill

Ingredients:

2 cups all-purpose flour

1 1/2 cup oatmeal

1 1/2 cup brown sugar -- packed

1 tablespoon double-acting baking powder

1 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1 cup raisins

2 eggs

1 1/3 cups milk

1 1/4 cup vegetable oil

Instructions:

* If you don't have pumpkin-pie spice, use 1/2 teaspoon each of

cinnamon, nutmeg and cl

ves.

Preheat oven to 350 degrees. Grease two 12-cup muffin pans.

Fit the steel knife blade into the work bowl of your food

processor. Combine all i

gredients in the bowl. Process until batter is smooth, 10-15 seconds,

stopping once to

crape down sides of bowl with rubber spatula. Raisins should be in

large pieces.

Spoon batter into prepared muffin cups. Bake until a wooden pick

inserted in cente

of muffin comes out clean, about 25 minutes.

Yield: 24 muffins.

Variation: Pour batter into a greased 9 x 5 loaf pan. Bake until a

wooden pick inserte

in center comes out clean, about 1 hour.

Notes:

Instructions:

Recipe By : A Taste Of Homecoming-Edited by Daisy King

Serving Size : 16 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 3/4 cups all-purpose flour -- sifted

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons ginger

1 teaspoon cinnamon

1/2 cup butter -- softened

1/2 cup sugar

2 eggs

1 cup molasses

1 cup buttermilk

Sift together into mixing bowl, flour, salt, soda, ginger, and

cinnamon. Cream

butter until light and fluffy. Gradually add sugar to butter, beating

well

after each addition. Add eggs to creamed mixture one at a time. Stir

in

molasses; add dry ingredients alternately with buttermilk, and mix

until

smooth after each addition. Pour into buttered and floured 13 x 9 x

2-inch

baking pan. Bake in a 350 degree oven 35 minutes or until tested done.

Cool.

Notes:

Instructions:

Recipe By : Better Homes and Gardens Complete Book of Baking

Serving Size : 16 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup butter or margarine

1 cup granulated sugar

2 eggs

1 cup mashed bananas

2 tablespoons milk

1 teaspoon lemon juice

1. Grease one 9 x 5 x 3-inch loaf pan or three 5 1/2 x 3 x 2-inch loaf

pans;

set aside.

2. In a bowl, combine flour, baking powder, and soda. Set aside. In a

bowl,

beat butter with an electric mixer on medium speed 30 seconds. Add

sugar; beat

until fluffy. Add eggs, one at a time, beating well. Add bananas,

milk, and

lemon juice. Beat until mixed. Add flour mixture; beat until combined.

Pour

batter into prepared pan{s}.

3. Bake in a 350 degree oven 45 to 50 minutes for larger pan {35 to 40

minutes

for smaller pans} or until a wooden toothpick inserted near center

comes out

clean. Cool bread in pan{s} 10 minutes. Remove from pan{s}; cool.

Cover and

store at room temperature overnight before slicing. Store at room

temperature

up to 3 days or in refrigerator up to 1 week. Makes 1 large loaf or 3

smaller

loaves.

Notes:

Instructions:

Serving Size : 12 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups Bake it all mix

1 Egg

3 tablespoons Sugar

1 tablespoon Orange peel -- grated

3 tablespoons Orange juice

3/4 cup Milk

12 Sugar cubes

Orange juice

Place egg into bowl, blend in sugar. (NOTE: Place peel

into a measuring cup. Fill to the 1/4 cup mark with orange juice and

add

enough milk to make 1 cup.) Add Mix and stir quickly until just

blended.

Batter will be lumpy. Fill muffin cups, rubbed well with shortening,

1/2

full. Onto the top of each unbaked muffin, press a cube of sugar

dipped

into orange juice. Bake in a 425 F. oven about 15 minutes.

Notes:

Servings :24

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups sugar

2 stick margarine

3 eggs -- beaten

1 1/2 pint sour cream

4 cups flour

2 teaspoons double-acting baking powder

1 teaspoon baking soda

2 oranges -- juice, rind

3 tablespoon butter -- softened

2 2/3 box powdered sugar

1 orange -- juice, rind

milk

Instructions:

Cream 2 cups sugar and 2 sticks butter (or margarine). Mix the dry

ingredients tog

ther. Add the 3 beaten eggs and sour cream, alternately with the dry

ingredients, to th

butter mixture. Add juice and rind of 2 oranges and blend well.

Drop by teaspoonfuls onto greased cookie sheet. Bake in preheated

400-degree oven

or 8-10 minutes (check after 6 minutes).

ICING: Mix together last 4 ingredients (3 tbsp margarine, 2/3 box

powdered sugar, juice

and rind of one orange and milk as needed for good spreading

consistency). Spread on co

led cookies.

Makes about 24 cookies.

Notes:

Servings :24

Time to prepare :90 minutes

Origin :Jo Anne Merrill

Ingredients:

--- Crust: -----

1 1/2 cup margarine -- not diet

1 1/2 cup packed brown sugar

1 cup all-purpose flour

--- Filling: -----

1 1/4 cups dried prunes -- 19-20

1 1/3 cup packed brown sugar

2 tablespoon cornstarch

1 1/8 teaspoon salt

1 1/4 cup orange juice

1 tablespoon orange peel -- grated

1 cup nuts

2 large eggs

3 1/2 ounces dried coconut

Instructions:

1. Crust: Place softened margarine or butter and sugar in small bowl.

With electri

mixer set on medium speed, cream mixture until light and fluffy. Turn

mixer to low and

beat in flour. Mixture will be creamy. Pat dough evenly into bottom of

9 x 9 x 1-3/4 in

h ungreased pan. Bake in preheated 350-degree oven for 10-12 minutes,

or until golden b

own. Let cool 15-20 minutes.

2. Filling: Place prunes into a saucepan with just enough water

to cover. Cook ove

medium heat for 30 minutes. Drain and reserve 2 tablespoons of the

liquid. Cut prunes

nto 4-5 pieces, removing pits.

3. Combine prunes in saucepan with reserved 2 tablespoons liquid,

sugar, cornstarc

, salt, orange juice and peel. Bring to a boil; reduce heat and

simmer, stirring consta

tly, for 2-3 minutes or until thickened. Stir in coarsely chopped

nuts; spread over cru

t.

4. Place the eggs in a small bowl and beat until frothy. Stir in

the coconut. Spre

d evenly over prune mixture.

5. Bake 25 minutes. Cool slightly and cut into 24 bars.

Yield: 2 dozen bar cookies.

Notes:

Instructions:

1 tsp sugar

3/4 cup warm water (100 F/40 C)

1 package dry active yeast (eq. 40 g fresh yeast)

1/2 cup milk

2 Tbsp butter

3 Tbsp sugar

1 tsp salt

1 tsp cinnamon (optional)

3 - 3-1/2 cups flour

1/2 cup dry raisins

In a big bowl, dissolve 1 tsp sugar in warm water. Sprinkle on the

yeast

and let sit for 10 minutes. Heat the milk until lukewarm and stir

in butter, sugar, salt and cinnamon. Add to the yeast mixture. Add 1

cup

of flour and mix with electric mixer on medium for

about 1 minute. Add another cup of flour and mix in for 3 minutes.

Add the raisins and the rest of the flour and knead until the dough

stops sticking to the bowl. Form the dough into a ball and brush

lightly

with butter. Let it sit in a warm spot until its volume has doubled

(~1

hour). Knead again. Put in a bread form (2 liters) and let it sit

again

for 30-45 minutes until it has doubled.

Bake at 375 F/190 C, placing it low in the oven. Cover with aluminum

foil during the last 15 minutes. Take it out of the form and let it

cool on a cake grid.

Notes:

Instructions:

Yield: 2 Servings

1 c Candied cherries

1/4 c Marsala

3 3/4 c All-purpose flour

1/3 c Granulated sugar

1/2 ts Salt

5 ts Quick-rising dry yeast

1/4 ts Freshly grated nutmeg

2/3 c Unsalted butter, softened

1/4 c Milk

1/2 c Water

1 ts Vanilla

2 Eggs

2 Egg yolks

1 Zest of half an orange

1/2 c Nuts (pine nuts, walnuts,

-or hazelnuts)

1/2 c Green candied pineapple

-edges

1 Powdered sugar for dusting

-on the top

An Italian Christmas is not complete without this high-domed

cylinder

of fruit-studded sweet bread. This recipe has an option of using the

microwave to make the bread rise. Soak the cherries in the wine.

In

the processor bowl fitted with steel blade, combine flour, sugar,

salt, yeast and nutmeg. Pulse to mix. Cut butter into pieces and

arrange on the top. Pulse to blend so that it almost disappears. In

a

glass measure, combine the milk and water. Microwave on high

about 40

seconds (see power levels), then with a fork, whisk in the vanilla,

eggs, and egg yolks. With the processor motor running, drizzle

the

liquids very slowly into the flour mixture processor. Process 60

seconds. Add orange zest and pulse to mix. Transfer to large

glass

mixing bowl and cover loosely with plastic wrap. To use the

microwave

for bread rising, place the bowl in the microwave. Place an 8-

ounce

glass of water in the back of the microwave. Lower the microwave

to

low (see power levels). Place the dough in the microwave. Heat

on low

for 3 minutes. Rest for 3 minutes. Heat on low for 3 minutes

longer.

Rest for 6 minutes, or until the batter has risen to double in bulk

and is bubbly and light. Or let the dough rise in a warm draft-free

place about 45 to 60 min. When dough has doubled in bulk, stir

the

batter down, then stir in the cherry mixture, nuts and candied

pineapple until well distributed. Grease generously and lightly flour

two, 1-pound coffee cans. Cut a parchment or wax paper circle to

fit

the bottom of each can and add it, dusting and flouring it as well.

Spoon the batter into the cans, filling about halfway. Press down

slightly. Let rise in a warm, draft free place until nearly doubled

in bulk, about 30 minutes. Meanwhile, preheat oven to 325

degrees.

Just before popping it in the oven, cut an X in the tops of the

loaves with a razor. Italian bakers put a blob of butter into the

cut. Bake at 325 degrees for 1 hour, or until evenly browned and a

skewer stuck in the center comes out clean. Remove

immediately to a

rack to cool, then 15 minutes later, slide the cakes out of the pans

and lay them on their sides to continue cooling. Dust with

powdered

sugar while warm. When cooled, wrap in plastic to store.

Notes:

Instructions:

12 eggs

6 cups sugar

3 cups pakced brown sugar

2 cups peanut butter

1 cup shortening

2 tablespoons vanilla extract

8 cups all-purpose flour

3 tablespoons baking powder

2 teaspoons salt

Confectioners sugar

Cream the eggs, sugar, peanut butter, shortening and vanilla until

smooth.

Combine flour, baking powder and salt; gradually add to creamed

mixture and

mix well.

Press into three greased 15x10x1-inch baking pans. Bake at 350

for 20-25 minutes, until golden. Cool. Dust with confectioners sugar.

Notes:

Servings :30

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

2 cups all-purpose flour

3 3/4 teaspoon baking soda

1 1/2 teaspoon double-acting baking powder

1 1/4 teaspoon salt

1 1/2 cup butter

1 cup peanut butter

1 1/2 cup brown sugar

1 1/2 cup sugar

1 egg

Instructions:

Sift flour, baking soda, baking powder, and salt together.

Cream butter and peanut butter together. Gradually beat in

sugars. Add egg and bea

until fluffy. Stir in dry ingredients. Roll dough, a teaspoonful at a

time, into balls

place 3 inches apart on greased cookie sheets; flatten with fork.

Bake at 375 degrees

or 12 minutes, or until golden brown.

Notes:

Servings :24

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

1 box yellow cake mix

1 cup creamy peanut butter

1 1/2 cup grape jelly -- or other flavors

--- Frosting: -----

1 1/3 cup unsweetened cocoa powder

1 1/4 cup margarine

2 cups confectioner's sugar

4 tablespoon milk

1 1/2 teaspoon vanilla extract

1 1/2 cup creamy peanut butter

Instructions:

For the muffins, line 24 (2-1/2 inch) muffin pans with paper liners.

Use a non-pud

ing type cake mix.

Place the cake mix in a large bowl along with the peanut butter.

Use an electric m

xer at medium speed to mix until coarse crumbs form. Continue with

cake mix directions

ut omit the oil called for on package.

Spoon batter into muffin cups, filling each half full. Top each

with 1 teaspoon je

ly. Add enough batter to cover jelly, filling each cup to 3/4 full.

Bake in preheated 3

0-degree oven for 20 minutes or until cakes spring back when lightly

touched.

Cool in pan on wire rack for 10 minutes. Frost if desired.

FROSTING:

Place cocoa and margarine in large bowl. Using a mixer at medium

speed, beat cocoa

and margarine until smooth. Gradually beat in sugar, alternating with

milk and vanilla.

Beat in peanut butter until frosting is fluffy.

Yields: 24 cupcakes and enough frosting for all.

Notes:

Servings :30

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup all-purpose flour

2 tablespoon sugar

1 1/2 teaspoon salt

1 1/3 cup vegetable shortening

3 ounces cream cheese

2 teaspoons milk

1 1/4 cup peanut butter

3 tablespoon apple butter

Instructions:

1. In a small mixing bowl, sift the flour with sugar and salt. Add

shortening, cre

m cheese and milk. Mix on lowest speed of an electric mixer until

dough begins to form

ell. Shape into a ball.

2. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in

half to make two

10 x 8-inch rectangles.

3. Spread one half with peanut butter (try crunchy peanut butter

if you wish); top

with the apple butter. Place the second half of dough on top of first.

Brush with milk

nd sprinkle with a little bit of granulated sugar.

4. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on

well-greased cooki

sheets and bake in preheated 400-degree oven for 7-10 minutes or

until light golden br

wn. Do not overbake. Serve warm or at room temperature.

Makes 30 twists.

Notes:

Instructions:

2 cups chopped peeled pears

1 cup shredded zucchini

1 cup sugar

1 cup packed brown sugar

3 eggs, beaten

1 cup vegetable oil

1 Tbsp. vanilla extract

2 cups all-purpose flour

1 cup whole-wheat flour

2 tsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup chopped pecans

In a large bowl, combine the first seven ingredients. Combine the

flours, pie

spice, baking soda, baking powder, and salt; stir into pear mixture

until

blended. Fold in nuts. Pour into 2 greased loaf pans. Bake at 350

degrees for

55-65 minutes, or until a toothpick inserted near center comes out

clean. Cool

in pans for 10 minutes; remove to wire rack to cool completely.

Yield: 2

loaves

Notes:

Instructions:

Yield: 1 Servings

1 Good recipe for biscuits

1 Light touch with dough

THE PERFECT BUTTERMILK BISCUIT Thanks to Eula Mae Dore, a great

Southern cook from Avery Plantation, La., I've learned to make the

best Buttermilk Biscuits I've ever had. Eula Mae says a good biscuit

is one of the best things to have on hand for quick meals. She uses

them in emergencies to make simple sandwiches filled with scraps of

ham or cheese and serves them with pickles and a small salad. For

dessert, she warms a biscuit or two and makes a shortcake with fresh

fruits or berries. She has convinced me that you can't have too many

biscuits on hand. Eula Mae learned to cook and bake from her

grandmother, not from cookbooks, and the artfulness of her

preparation was a joy to watch. Here are some of her biscuit-making

tips: + First go out and replace your baking powder, unless you

bought it within the last four months. More baking flops occur from

old, tired baking powder than from any other cause. And don't rely on

the old test of checking the freshness of baking powder by putting a

spoonful in a glass of water to see if it fizzes. Baking powder, like

a carbonated drink, can fizz a little and still be almost flat.

Buying new baking powder costs very little when you consider the cost

of baking failures. + Next, Eula Mae insists that sifting the dry

ingredients four times is the reason her biscuits are perfect. I

tested the recipe sifting and not sifting and, indeed, sifting does

make a slightly higher, more tender biscuit. + After you cut the

biscuit dough, put the pieces on a baking sheet upside down. This

ensures a taller, lighter biscuit by making sure any edges crimped by

the pressure of the cutting don't interfere with the rise. (The

French use the same trick when making puff pastry.) + The tip that

helped me the most was using less flour than usual. Eula Mae's dough

was soft and sticky. She handled it gently, dusting her hands and the

dough with only enough flour to make the dough manageable. The result

was a lighter biscuit.

Yield: 8 Servings

1/2 c Shortening

2 1/4 c Flour

2 1/2 ts Baking powder

1/2 ts Baking soda

1 tb Sugar

1/2 ts Salt

1 1/4 c Buttermilk

Place shortening in small plastic food bag. Flatten shortening between

plastic sheets so it is thin and return to freezer. This allows

shortening to become hard enough to break, into tiny pieces when

added to dry ingredients. Tear 2 pieces wax paper about 15 inches

long and place on counter, Sift flour, baking powder, baking soda,

sugar and salt onto wax paper. Place empty sifter on top of bare

sheet of wax paper, lift sheet of wax paper holding sifted dry

ingredients by sides and pour through sifter, sifting onto bare wax

paper. Sift back and forth 3 times, then sift once more into large

mixing bowl. Remove shortening from freezer. Cut into small bits,

about 1/4-inch square. Drop shortening bits into bowl of dry

ingredients and, using fingertips, lightly rub shortening and flour

together, occasionally tossing flour mixture so you touch all

particles of shortening with flour. When mixture has bits of

flour-covered shortening throughout, begin adding buttermilk. Using

fork, add buttermilk, lightly stirring to mix with dry ingredients.

Cover board or surface with dusting of flour. Gather sticky mass of

dough and place on floured surface. Dust hands with flour and gently

knead dough, adding enough flour only to make dough manageable. Pat

dough with hands or roll with floured rolling pin into round 1/2-inch

thick. Using 2-inch cutter, cut out biscuits and place touching each

other in 3 rows, in center of greased baking sheet. Place on middle

rack of 425-degree oven and bake 12 minutes, or until lightly golden.

Remove from oven and serve hot or warm. Makes 19 (2-inch round)

biscuits.

Notes:

Servings :20

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/4 cup margarine

1 1/2 cup packed light brown sugar

1 large egg

1 1/2 cup all-purpose flour

1 1/2 cup graham cracker crumbs

1 1/2 cup black walnuts -- chopped

1 cup crushed pineapple -- drained

Instructions:

1. Place softened margarine and brown sugar in a bowl and, using hand

mixer or woo

en spoon, cream mixture until light and fluffy.

2. Beat in the egg. Stir in sifted flour, crumbs, well-drained

pineapple and nuts.

3. Pour into a lightly greased 8 x 8 x 2-inch pan. Bake in

preheated 350-degree ov

n 30-35 minutes or until brown and surface feels firm to the touch.

4. Let cool completely in pan, then cut into 20 bars.

Notes:

Servings :12

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup crushed pineapple -- 8-1/2 ounce can

3 3/4 cup milk -- * see note

1 large egg -- beaten

2 teaspoons orange peel -- grated

2 cups all-purpose flour

1 tablespoon double-acting baking powder

1 1/4 teaspoon salt

1 1/4 teaspoon ground nutmeg -- optional

1 1/4 cup sugar

1 1/4 cup margarine -- melted

Instructions:

* Approximate amount of milk.

Drain pineapple, reserving juice. Place juice into a measuring

cup, adding milk to

equal one cup. Combine with the orange peel and beaten egg.

Sift together in large bowl flour, sugar, baking powder, salt and

nutmeg. Blend ju

ce-milk mixture into dry ingredients, alternating with melted

margarine. Mix until just

blended; do not overmix.

Stir in drained pineapple. Pour into lightly greased muffin tins.

Bake in preheate

400-degree oven for 18-22 minutes, or until golden brown.

Yield: 12 muffins.

Notes:

Servings :12

Time to prepare :90 minutes

Origin :Elizabeth Powell

Ingredients:

3 eggs

1 cup salad oil

2 cups sugar

2 teaspoons vanilla

2 cups zucchini -- coarsely shredded

8 ounces crushed pineapple -- one can, drained

3 cups unsifted flour

2 teaspoons baking soda

1 teaspoon salt

1 1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

1 cup chopped nuts

1 cup raisins

Instructions:

In a bowl, beat eggs, salad oil, sugar, and vanilla until well mixed.

Stir in zucc

ini and pineapple.

In a separate bowl sift together flour, baking soda, salt ,

baking powder, and cin

amon.

Mix dry ingredients into zucchini mixture until just blended. Add

nuts and raisins

Pour into two greased and floured baking pans. Bake at 350 degrees

for one hour or unt

l a toothpick comes out clean.

Notes:

Instructions:

I can't believe how much the grocery store charges for 6 goddam pitas!

And then,

invariably, I take the wrong ones because they start to mold up after

about a

day. Or worse, they've already started molding in between the pitas

where you

can't see he mold through the wrapper. Once you get the hang of it,

it's really

quite easy to blast out an eight banger of pita bread in about 50

minutes,

thirty minutes of that spent waiting for the bread to rise. This

version really

doesn't have a big pocket in it, but people who eat a half pita

sandwich stuffed

with filling should stop pretending they're so good about watching

their weight,

and just fold over a full one and stuff it with less filling. Or

maybe, go for a

walk instead of sitting on your ass watching television 6.5 hours a

day.

3 cups flour

1.3 cups water

1 teaspoon yeast

1/2 teaspoon each: salt, sugar

Dissolve yeast in warm water, add salt sugar, flour and knead.

Actually, just

throw in a food procesor and blast until dough balls up and starts to

revolve

around the hopper. Divide into 8 balls, and roll out eight pitas on a

floured

surface. Cover with a moist towel and let rise in a warm place for a

half hour.

In a frying pan or pans, put about a teaspoon of oil and heat til

almost

smoking. Cook pita about two minutes on each side, until golden brown

spots are

visible.

Notes:

Instructions:

Never having Bertucci's Pizza, not sure this is what you are looking

for. But

this is by far the best Pizza Dough I have ever made or had.

Pampered Chef Pizza Dough

Recipe By : Pampered Chef

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water

2 Tbsp olive oil

3 1/2 cups all purpose flour -- divided

1 pkg active dry yeast -- (1/4 oz)

1/2 tsp salt

Heat water and oil to 120 f. Combine 1-1/2 cups flour, yeast, sugar

and salt

in a large mixing bowl. Add warm water mixture and beat with an

electric mixer

for 3 minutes. Stir in an additional 1-1/2 cups flour by hand to form

a soft

dough. Turn onto a floured surface. Knead dough for 10 minutes,

adding the

remaining 1/2 cup flour as needed to keep dough from sticking. Dough

should be

smooth and elastic, but not sticky when kneading is complete. Shape

dough into

a ball and place in a large greased bowl, turning dough over to grease

top.

Cover with a damp cloth. Let rise in a warm place until doubled in

size, about

45-60 minutes.

Preheat oven to 450 f. Punch dough down and divide in half. Dough

may be

frozen at this point if desired for later use. Press half of dough

out into a

13-14 inch circle directly on the Baking Stone. A rolling pin may be

used if

desired. Form a thick ridge around the edge to hold the toppings.

Prick the

surface of the dough thoroughly with a fork. Pre-bake the crust for

10-15

minutes until lightly browned. Add your favorite toppings and bake an

additional 10-15 minutes until crust is crisp and cheese is lightly

browned.

Notes:

Instructions:

7/8 cup water (120 F)

1 Tbls olive oil

1 tsp sugar

1 tsp salt

2 cups flour

2 tsp quick-rise instant yeast

Place ingredients in machine. Select dough cycle.

When cycle is finished, remove dough and place in greased bowl,

turning

to coat evenly. Cover with plastic wrap and let dough rest for 20

minutes. Preheat oven to 425 F.

Press pizza dough into a 12" pizza pan, raising edges of dough.

Spread sauce and your choice of toppings on pizza dough.

Bake for 20 to 25 minutes, or until crust is golden brown around

edges.

Notes:

Instructions:

2 cups cake flour or 1-3/4 cup bread flour

3/4 teaspoon salt

1/4 cup sugar

2 teaspoons baking powder

2 eggs

2 tablespoons melted butter

3/4 cup milk

Measure sifted flour. Re-sift with remaining dry ingredients. Bake

eggs

until light; blend in melted butter and milk. Stir liquid into dry

ingredients with a few swift strokes. Batter will be lumpy but do not

attempt to beat out lumps. Overhandling makes muffins tough and soggy.

Pour batter into greased muffin tins, filling them 1/2 full. Bake 15

to 20

minutes at 425 degrees. Remove from pans as soon as baked.

Yield: about 2 dozen muffins.

VARIATIONS FOR PLAIN MUFFINS

APPLE MUFFINS: Add 1/2 cup chopped apple and 1/2 teaspoon cinnamon.

BLUEBERRY MUFFINS: Increase sugar to 1/2 cup, butter to 4 tablespoons,

and

add 1 cup of flour-coated blueberries.

HAM MUFFINS: Add 1/2 cup chopped, cooked ham

PINE-APPLE MUFFINS: Add 1/2 cup well-drained, crushed pineapple.

ORANGE-PECAN MUFFINS: Make batter using juice of 1 orange and decrease

milk

to 3/8 of a cup. Add 2/3 cup of chopped pecans.

BACON MUFFINS: Add 3-4 teaspoons of diced, cooked bacon.

DATE MUFFINS: Add 111/2 cup sliced, pitted dates.

Notes:

Instructions:

3 eggs

1 cup flour

1 teaspoon shortening

1 cup milk

Pinch of salt

Mix flour and sugar. Beat eggs until light and add milk. Add this

slowly to

flour, stirring until well blended. Beat mixture vigorously for a

minute or

two. Pour batter into buttered, hot muffin tins or custard cups. Bake

for

30 minutes at 450 degrees. Remove from pans immediately.

Note: If you are plagued by butter browning too much when you preheat

pans for

popovers or cornbread, try greasing your tins or custard cups with

olive

oil. It heats to extremely high temperatures without burning.

Notes:

Instructions:

Yield: 1 Loaf

-------------------------LARGE LOAF------------------------------

1.00 c Milk

2.00 Eggs

2.00 tb Margarine/Butter

0.33 c Sugar (1/2 c)*

0.75 ts Salt

3.00 c Bread Flour

2.50 ts Yeast

-----------------------MEDIUM LOAF-----------------------------

0.67 c Milk

1.33 Eggs

1.33 tb Margarine/Butter

3.00 tb Sugar (1/3 c)*

0.50 ts Salt

2.00 c Bread Flour

1.50 ts Yeast

-------------------------SMALL LOAF------------------------------

0.50 c Milk

1.00 Egg

2.00 tb Margarine/Butter

2.25 tb Sugar (3 T)*

0.33 ts Salt

1.50 c Bread Flour

1.00 ts Yeast

Put into machine according to manufacturer's directions. Bake.

*Variation: Should you prefer even sweeter bread, increase sugar to

this amount.

Notes:

Ingredients:

Instructions:

Yield: 3 servings

1 c Milk

2 Eggs

2 tb Margarine

1/3 c Sugar

3/4 ts ;salt

3 c Flour, bread

2 1/2 ts Yeast

Add ingredients in order listed. Select cycle and begin baking.

Variation: For sweeter bread increase sugar to 3 tbs for small, 1/2

c. for medium or 1/2 c. for large loaves. Submitted By MARGARET YOUNG

Title: Lg. Portugese White Bread *

Yield: 3 servings

1 1/3 c ;water

1/4 c Margarine/butter

1 1/3 tb Sugar

2 ts ;salt

3 2/3 c Flour, bread

2 1/2 ts Yeast

Add ingredients to ABM in order listed. Select cycle and bake.

Submitted By MARGARET YOUNG MSG# 2055

Notes:

Ingredients:

Instructions:

3 cups sugar

1 cup oil

2 cups canned pumpkin

2/3 cup water

3 1/3 cups flour

1 1/2 tsp. cinnamon

1 tsp. nutmeg

1/4 tsp. allspice (ground)

1 1/2 tsp. salt

2 tsp. baking soda

4 eggs

1 cup chopped walnuts

Mix first 10 ingredients together; stir in beaten eggs; add

walnuts. Pour into 4 greased 1-pound coffee cans (or loaf pans).

Fill containers half full. Do not flour cans. Bake at 350s for 1 hour

or until

done.

Notes:

Instructions:

Recipe By : Libby's

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups all-purpose flour

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

2 cups granulated sugar

1 15 oz. can LIBBY'S Pure Pumpkin

1/2 cup vegetable oil

1 cup fresh or frozen cranberries

Combine flour, pumpkin pie spice, baking powder, and salt in large

bowl.

Combine eggs, sugar, pumpkin, and oil in small mixer bowl; beat just

until

well blended. Add pumpkin mixture to flour mixture; stir just until

moistened.

Fold in cranberries. Spoon batter into greased and floured 9 x 5 inch

loaf

pans.

Bake in preheated 350 degree oven for 55 to 60 minutes or until wooden

toothpick inserted in center comes out clean. Cool in pans for 5 to 10

minutes; remove to wire rack to cool completely.

Notes:

Instructions:

3 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

1 can (16 ounces) solid-pack pumpkin

3-1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 cup water

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix

well.

Combine dry ingredients; add to the pumpkin mixture alternately with

water.

Pour into two greased 9-in. x S-in. x 3-in. loaf pans. Bake at 350 F

for

60-70 minutes or until bread tests done. C&127;&127;l in pans 10 minutes

before

removing to a wire rack; cool completely. Yield: 2 loaves.

Notes:

Servings :6

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cans canned biscuits

2 tablespoon ground cinnamon

2 2/3 cup sugar

3 3/4 cup pecans -- chopped fine

1 1/2 cup margarine -- melted

1 1/2 cup brown sugar

1 tablespoon dried apricots -- minced

1 tablespoon seedless raisins -- chopped

1 1/2 teaspoon orange peel -- grated

Instructions:

* Use your choice of canned biscuits, usually sold in cans of 8-10

biscuits or cans of

giant-sized.

1. In small bowl, mix the cinnamon and sugar. Mix the chopped

raisins, minced apri

ots and chopped nuts in another bowl. Place the nut mixture into the

bottom of a lightl

greased 10 or 12-inch oven-proof dish or pan.

2. Cut each biscuit into 4 pieces; coat in the sugar-cinnamon

mixture. Place the c

ated biscuits atop the nut mixture, fitting into the pan lightly. Keep

stacking until a

l are used.

3. Melt the margarine; add the brown sugar and orange zest. Pour

this very careful

y and evenly over the biscuit pieces. Bake in a preheated 375-degree

oven for about 20

inutes, checking after 15 minutes.

4. Invert onto serving dish immediately. Serve warm.

Notes:

Servings :12

Time to prepare :35 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/3 cups all-purpose flour

1 1/2 tablespoon baking powder

1 1/4 teaspoon salt

1 1/2 teaspoon cinnamon

3 cups raisin bran

1 1/3 cups milk

2 eggs -- well beaten

1 1/4 cup melted butter

1 1/2 cup honey

Instructions:

Sift together flour, baking powder, salt, and cinnamon.

Pour milk over raisin bran, stir, and let stand 5 minutes. Stir

in eggs, melted bu

ter, and honey. Add dry ingredients and stir just until moistened.

Spoon batter into tw

lve greased muffin pans. Bake at 400 degrees for 20 minutes or until a

toothpick insert

d in a muffin comes out clean.

Notes:

Servings :1

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

1 package yeast

3 cups bread flour

2 teaspoons vital gluten -- * see note

1 tablespoon wheat germ

2 tablespoon sugar

1 teaspoon salt

1 tablespoon margarine

2 teaspoons ground cinnamon

1 1/4 cups milk -- at room temperature

1 1/2 cup raisins

1 1/4 cup dried apricots

Instructions:

* Vital gluten can be found at health food stores and at some grocery

stores. It helps

o make the bread rise and gives it a tender texture.

Chop the apricots into small pieces, or use dates if you prefer.

Place all ingredi

nts except raisins and apricots (or dates) into your breadmaker

following manufacturer'

directions. Add the raisins and apricots at appropriate time; in a

Zojirushi and most

ther breadmakers, there is an option for raisin bread that will allow

the machine to be

p when it is time to add additional ingredients.

Notes:

Servings :6

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups biscuit mix

1 1/4 cup nonfat dry milk, instant

2 2/3 cup water

honey

jelly

Instructions:

* Have a good campfire going before mixing these biscuits. Also have

some smooth dry st

cks about 3/4 inch in diameter ready. Be careful to know what kind of

wood is safe -- N

VER use Oleander wood.

Mix the biscuit mix (such as Bisquick) and dry milk together and

take camping in a

plastic baggie or in a bowl with lid so that you can just make the

biscuits in the same

container. Take along some honey or jelly for eating with this.

Mix only enough of the water into the dry ingredients to make a

stiff dough. Divid

into 6 portions and shape dough around the end of each stick. Roast

over the fire unti

golden brown. Remove from stick and fill with honey or jelly if

desired.

Notes:

Servings :25

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

50 vanilla wafer cookies

6 tablespoon golden rum

1 1/2 cup honey

1 pound ground walnuts or pecans

1 cup powdered sugar -- sifted

Instructions:

Crush the vanilla wafers finely Mix with rum, honey, and ground nuts.

Form into b

lls by teaspoonfuls and roll in powdered sugar. Let dry for several

hours uncovered.

Notes:

Instructions:

Ingredients :

1 c. butter

1/2 c. confectioners' sugar

2 1/4 c. sifted flour

1 tsp. salt

1 tsp. vanilla

3/4 c. finely chopped nutmeats

Preparation :

Mix the above ingredients very well with hands. Form in balls and

bake at 400 degrees for 14 to 17 minutes. While still hot, roll in

confectioners' sugar. Cool, then roll in sugar again. Bake again

at 400 degrees for 14 to 17 minutes. NOTE: These must be watched

carefully as they brown fast. Yields: about 60 cookies.

Notes:

Instructions:

1 lb loaf 1 1/2 lb loaf

yeast 2 ts 2 ts

bread flour 2 c 2 1/2 c

rye flour 1/2 c 1 c

salt 1 t 1 t

brown sugar 2 t 1 T

cocoa powder 2 T 3 T

instant coffee powder 3/4 t 1 t

caraway seeds 2 t 1 T

fennel seeds (optional) pinch 1/4 t

butter or margarine 1 1/2 T 2 T

dark corn syrup 1 1/2 T 2 T

cider vinegar 1 1/2 T 2 T

water 7/8 c 1 1/8 c

Use regular bake setting. Delayed timer okay..

from Rehberg & Conway, Bread Machine Magic

Notes:

Servings :12

Time to prepare :40 minutes

Origin :Elizabeth Powell

Ingredients:

1 cup butter

1 1/4 cup powdered sugar -- sifted

1 teaspoon vanilla extract

1 3/4 cups chopped nuts

2 cups all-purpose flour

powdered sugar -- for rolling dough i

Instructions:

Cream butter and sugar. Beat in remaining ingredients. Roll into

crescents and pla

e an inch apart on greased cookie sheet. Bake at 375 degrees for 20

minutes. Cool sligh

ly. While warm, roll in powdered sugar.

Notes:

Instructions:

Yield: 1 loaf

3/4 c + 1 tablespoon water

2 tb Molasses

2 tb Butter or margarine softened

1 c Sauerkraut; well drained and

-chopped

1 tb Caraway seed

2 tb Brown sugar

1 1/2 ts Salt

1 c Rye flour

2 c Bread flour

2 1/4 ts Active dry yeast

In bread machine, place in all ingredients in order

suggested by manufacture. Select basic bread setting

and light bread color.

Bake according to machine directions checking dough

after 5 minutes. Add flour or water if needed. Make 1

loaf.

Source: Cincinnati Enquirer, converted by

Notes:

Servings :8

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

2 cups flour

4 teaspoons double-acting baking powder

1 1/2 tablespoon salt

2 tablespoon sugar

1 1/2 cup vegetable shortening

2 2/3 cup milk

1 large egg -- reserve 1 tsp. white

1 1/2 cup currants

Instructions:

Sift dry ingredients together. Cut shortening into dry ingredients

until mixture is cru

bly. Beat egg and milk together. Stir quickly into dry ingredients.

Stir in currants. P

t out into a round 1/2" thick and cut into wedges.

Place on greased cookie sheet. Beat reserved egg white lightly with

1/2 teaspoon water.

Brush on top of scones and sprinkle with additional sugar.

Bake at 450 degrees for 12 to 15 minutes.

Notes:

Instructions:

I cook bread on top of the stove all the time. Learned from mama in

the 40's.

I just make up biscuits from scratch "-)

One amount Lard

Two amounts Buttermilk

Whatever amount of self-rising

Flour it takes to make a soft dough ball

I usually start with 1/2 cup Lard, 1 cup buttermilk and about 2 cups

flour.

Stovetop Cornbread Cakes

Use self-rising conrmeal mix. Mix enough water in it make a batter

the consistency of pancakes. Fry in a little oil in skillet like a

pancake

until brown on both sides. If you prefer, you can add seasonings to

make

something like hushpuppies. I use onions, parsley, and garlic

sometimes. For

hushpuppies you would make the batter alittle thicker.

Notes:

Servings :8

Time to prepare :135 minutes

Origin :Jo Anne Merrill

Ingredients:

1 package yeast -- not instant

1 1/4 cup water

1 1/2 cup milk

1 cup mashed potatoes

1 1/4 cup vegetable oil

2 tablespoon sugar

1 1/2 teaspoons salt

1 large egg

1 1/2 cups ham -- diced

4 1/2 cups all-purpose flour

1 1/4 cup sesame seeds

Instructions:

1. Soften yeast in 1/4 cup warm water in a large mixing bowl for about

5 minutes.

2. Stir in milk which has been scalded and cooled to lukewarm.

Add potatoes, oil,

ugar and salt. Cut salt amount if mashed potatoes were prepared with

salt. Add egg, ham

and 2 cups flour. Beat very well.

3. Cover and let rise in warm place until light and double in

size, about 1 to 1-1

2 hours.

4. Stir in remaining flour (may not need quite all) to form a

stiff dough. Knead u

til smooth, about 4-5 minutes.

5. Sprinkle 1 tablespoon sesame seeds on greased cookie sheet.

Roll out half of do

gh on cookie sheet to a 14 x 10-inch rectangle. Brush with milk and

sprinkle with 1 tab

espoon sesame seeds. Repeat with remaining dough, using a second

cookie sheet.

6. Cover and let rise until light, about 1 hour. Bake in

preheated 400-degree oven

for 15-20 minutes or until golden brown.

7. Cool, then cut into 1-inch squares to serve with Swiss Fondue

or cut into large

slices to serve with soups or stews.

Notes:

Instructions:

Serving Size : 1 Preparation Time :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----1-1/2 LB LOAF-----

2/3 cup Plain lo-fat yogurt

1/3 cup Milk

1 tablespoon Butter or margarine

1 teaspoon Salt

2 3/4 cups Bread flour

1/2 cup Cornmeal

1 tablespoon Sugar

2 teaspoons Bread machine yeast

Add ingredients to machine in order given by manufacturer, adding the

yogurt with the milk.

Basic/white bread cycle. Medium/normal color setting.

Yogurt is the secret ingredient that gives the tang reminiscent of

sourdough.

NOTE: Yogurt varies in moisture content. If dough is too stiff or dry,

add some milk. If too soft or slack, add some flour.

Notes:

Servings :18

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

4 cups biscuit mix

1 cup sour cream

6 ounces 7-Up(r)

Instructions:

Mix the sour cream into the biscuit mix, using a pastry blender or two

table knive

, until mixture is crumbly. Add 7-Up all at once, stir quickly with a

large fork.

Turn out onto lightly floured board and quickly knead 6-8 times.

Don't overmix or

iscuits will be tough. Pat into a square and cut into about 18 equal

pieces using a kni

e dipped in flour. Can also use a 2 to 3 inch biscuit cutter.

Preheat oven to 400 degrees and cook biscuits for about 7

minutes.

Notes:

Servings :12

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

8 ounces crushed pineapple

2 tablespoon orange marmalade -- * see note

1 cup oats

1 1/2 cup sour cream

1 1/3 cup vegetable shortening

1 1/3 cup packed brown sugar

1 large egg

1 1/3 cups all-purpose flour

1 teaspoon double-acting baking powder

1 1/2 teaspoon baking soda

1 1/2 teaspoon salt

Instructions:

* Substitute apricot jam for the marmalade if preferred.

1. Combine undrained pineapple, marmalade, oats and sour cream.

Let stand 10-15 mi

utes.

2. Cream together the shortening and brown sugar. Blend in the

beaten egg.

3. Sift together the flour, baking powder, baking soda and salt.

Blend the three

ixtures together.

4. Place in large greased muffin pans. Bake at 400 degrees for

about 23-27 minutes

Notes:

Instructions:

2 cups of rye flour

1 cup plain yogurt at room temperature (I used frozen non dairy

creamer)

3/4 cup warm water

2-1/2 tablespoons cider vinegar

1 tablespoon dry yeast

1/2 teaspoon crushed caraway seed

1/2 teaspoon ground cardamom

To be added each of the last three days:

1 cup rye flour

2 tablespoons brown sugar dissolved in 3/4 cup warm water

Combine first 7 ingredients in a large bowl and beat until

well-blended.

Cover

and let stand at room temperature for 24 hours.

Beat in 1 cup rye flour with brown sugar/water mixture. Let stand at

room

temperature for 24 hours.

Repeat previous procedure again. Let stand another 24 hours.

Repeat previous procedure again. Let stand another 24 hours after

which the

sourdough starter will be ready for use. You will have far too much

but you

can

give some away and use it for other sourdough purposes.

Now that you have the sourdough, you are ready to make thebread. As

you take

from this supply to make the bread, you must replenish it with a

mixture of 1

cup of rye flour, 3/4 cup of warm water and 2 tablespoons of brown

sugar for

each cup of sour you have taken.

Allow this replenished mix to sour at room temperature for 24 hours

before

storing in you refrigerator. A half a recipe of the sour is just

enough

for two modest loaves of bread.

If you do not use the sour for a month, it would be wise to replenish

it even

should you not intend to use it. It is a living thing and needs to be

fed. If

left alone for more than 6 weeks, it is likely to die and then you

have to

start

all over again. In the referigerator, it may be stored in a jar with

the lid

loose to avoid pressure build-up.

3-6 pieces of rye bread soaked in water and squeezed dry; this may be

either

from a previous baking of this recipe or from a loaf of commercial

rye; you

need

about 1-1/2 cups of soaked/squeezed rye bread

3 cups of sourdough as made in the description above

1 package of yeast

1 tablespoon of salt

caraway seeds (as much as you wish - 2 tablespoons is average)

4 cups of white flour

In your mixer with a dough hook, place squeezed-dry rye bread, the

sour,

yeast,

salt, the caraway seed, and 2 cups of flour. Mix for 5 minutes. Add

flour

1/4-1/2 cup at a time and knead for 10 minutes. The dough will pull

away from

the sides of the bowl after all the flour has been incorporated and it

is a

tough haul for your mixer unless you have a good motor. This is dense

dough.

Allow to rise for 3/4 hour. Punch down, put on floured workboard, cut

in half

and make each half into a loaf, round or long as you prefer. Place on

baking

sheet prepared with corn meal. Allow to rise for 45 minutes.

Prepare oven at 450 degrees keeping an empty pan in the oven while it

is

heating. Five minutes before putting the bread in the over, pour 1 cup

of hot

water into the pre-heated pan. CAREFUL!!! There is going to be steam.

Cut top of bread with knife, brush with an egg wash, (I like corn

starch

wash on rye bread better) sprinkle caraway on the egg

wash, and bake for approximately 40 minutes or until done.

Sam

Notes:

Servings :10

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup cornmeal

1 1/3 cup all-purpose flour

2 tablespoon sugar

1 1/2 teaspoon salt

1 dash black pepper

2 teaspoons double-acting baking powder

1 1/2 teaspoon baking soda

2 eggs -- beaten

1 cup buttermilk

1 1/2 cup vegetable oil

8 3/4 creamed corn

1 1/3 cup yellow onions -- minced

2 tablespoon hot chili peppers -- minced

1 tablespoon green peppers -- minced

1 tablespoon pimientos -- minced

1 1/2 cup cheddar cheese, shredded

Instructions:

1. Combine the cornmeal, flour, sugar, salt, pepper, baking soda and

baking powder

Combine the remaining ingredients and add to the first mixture. Blend

only until mixed

do not overmix.

2. Place mixture in a 10-inch greased baking pan. Bake in an iron

skillet if you h

ve one. Bake in a preheated 350-degree oven for 35 minutes or until

golden brown.

Notes:

Servings :18

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

1 tablespoon butter

1 egg white

1 pinch cream of tartar

1 teaspoon ground cinnamon

1 1/4 cup sugar

3 3/4 cup almonds -- ground

Instructions:

1. Grind almonds or buy already ground.

2. Grease a cookie sheet generously with 1 tablespoon butter or

solid margarine.

3. Heat oven to 350 degrees.

4. Combine in a mixing bowl the egg white and a pinch of cream of

tartar; beat unt

l foamy.

5. Combine sugar and cinnamon. Gradually add to egg white,

beating until stiff pea

s form. Fold in the ground almonds.

6. Drop by LEVEL tablespoons 2 inches apart on cookie sheet.

Cookies spread during

baking so don't place too close together.

7. Bake 10 minutes or until cookies are a pale beige color.

Yield: About 18 cookies.

Notes:

Servings :72

Time to prepare :105 minutes

Origin :Jo Anne Merrill

Ingredients:

2 1/2 cups all-purpose flour

3 3/4 teaspoon baking soda

1 1/2 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 teaspoon ground cloves

1 cup margarine -- softened

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

8 ounces dates -- pitted, chopped

1 cup black walnuts -- chopped

Instructions:

1. Coarsely chop date and walnuts.

2. Sift together the flour, baking soda, salt, cinnamon and

cloves; set aside.

3. Place softened margarine or butter into large mixer bowl. Add

sugar, eggs and v

nilla. Beat until smooth and fluffy using medium speed. Stir in flour

mixture with a wo

den spoon until well combined. Stir in dates and walnuts. Dough will

be very stiff.

4. Cover tightly and refrigerate for 1 hour or more.

5. Drop by rounded teaspoonfuls, 2 inches apart, onto lightly

greased cookie sheet

. Bake in preheated 400-degree oven for 8-10 minutes or until lightly

browned. Do not o

ercook.

6. Remove to wire rack and cool completely before storing.

Yield: About 72 cookies.

Notes:

Servings :1

Time to prepare :220 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup cornmeal

1 cup rye flour

1 cup whole-wheat flour

1 teaspoon salt

1 1/2 teaspoons baking soda

3 3/4 cup dark molasses

2 cups buttermilk

3 3/4 cup seedless raisins -- optional

Instructions:

* Measure the flours carefully -- don't pack down in the cup.

Mix the flours, cornmeal, soda, and salt to blend well. Add the

raisins if desired

Mix the milk and molasses to blend and then add to the flour mixture.

Mix well. Grease

and lightly flour a 2 quart heat-proof mold. Fill the mold no more

than two-thirds full

Cover tightly, either with parchment paper or aluminum foil tied

tightly with twin

or unwaxed dental floss.

Set mold onto rack in large heavy pan or kettle with lid. Pour

boiling water half

ay up mold. Cover tightly and steam for about 3-1/2 hours on top of

stove. Check the wa

er level occasionally and keep it at a boiling midpoint level if

possible.

When done, take off parchment or foil cover carefully, (will be

steaming) and set

old into a preheated 300 degree oven for about 10-15 minutes to allow

some of the steam

to dry. Loosen bread from sides of mold gently. Invert onto cooling

racks and allow to

ool partially before serving.

Notes:

Servings :32

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

1 cup water

2 cups milk

2 tablespoon bacon fat

3 3/4 cup dark molasses

9 cups flour

2 cups sugar

1 teaspoon salt

2 packages dry yeast

Instructions:

In saucepan, mix water, milk, bacon fat and molasses. Heat to

lukewarm. Sift 4 cup

flour, sugar and salt together. Sprinkle yeast over this. Add the

lukewarm mixture and

beat with a mixer until smooth. Gradually add enough of remaining 5

cups flour, to form

a stiff dough. Knead on a floured surface until dough is no longer

sticky. Put the doug

in a greased bowl, and place in a warm place until it has doubled in

bulk. Punch down,

knead, and shape into 4 loaves. Place in greased loaf pans and let

rise again until dou

le in bulk, about 1 to 1-1/2 hour. Cover and bake at 325 degrees for 1

hour. Remove fro

oven. Brush tops with melted multer and allow to stand for 5 minutes.

Remove from pans

and cool on wire racks.

Notes:

Servings :24

Time to prepare :225 minutes

Origin :Elizabeth Powell

Ingredients:

1 package active dry yeast

2 1/4 cups warm water

4 tablespoon corn oil

1 1/4 cup sugar

1 1/2 cup molasses

1 teaspoon salt

2 cups rye flour

5 cups white flour

1 egg -- slightly beaten

Instructions:

Dissolve yeast in 1/4 cup of lukewarm water. Combine 2 cups water with

corn oil, sugar,

molasses, and salt. Add dissolved yeast and mix well. Stir in rye and

white flours. Tur

out on well-floured surface. Cover and let rest 10 minutes. Knead

until dough is smoot

and satiny -- around 10 minutes. Place in lightly greased bowl. Cover

and let rise in

arm place until double -- about 1-1/2 to 2 hours. Punch down, cover

and let rise until

lmost double, about 30 minutes.

Turn out on lightly floured surface and divide in two equal parts;

form into balls. Cov

r and let rest 15 minutes. Shape into two round loaves, place on

greased baking sheets,

cover, and let rise until almost double, about 1 hour. Brush loaves

with slightly beate

egg. Bake at 350 degrees for 40 minutes. Remove to racks to cool.

Notes:

Servings :60

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 pound unsalted butter

1 1/2 cup sugar

1 teaspoon vanilla extract

1 pinch salt

1 1/3 cup almonds -- ground

1 1/3 cup black walnuts -- ground

1 1/3 cup hazelnuts

1 3/4 cups all-purpose flour

1 cup powdered sugar

Instructions:

1. Have butter at room temperature. You may try solid margarine with

almost the sa

e success as with butter. Place butter in a mixing bowl. Beat with

electric mixer. Grad

ally add granulated sugar while continuing to beat; stir in vanilla

extract and salt. A

d ground nuts and flour; roll into a ball and chill for 15 minutes.

2. Break off pieces of dough and roll between palms of your hands

to form balls th

size of a small walnut. Do not make these too large. Place on

ungreased cookie sheets.

3. Bake in preheated 300-degree oven for 18-20 minutes. Remove

and roll, while sti

l warm, in powdered sugar.

Yield: About 5 dozen.

Notes:

Instructions:

2 c. sifted all-purpose flour

3 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. salt

dash of cinnamon

1/2 c. melted butter

1 c. boiled, peeled, mashed sweet potatoes

2/3 c. buttermilk

Sift flour, baking powder, baking soda, salt, brown sugar and

cinnamon; set aside. Using a medium-size bowl beat melted butter

into sweet potatoes. Add dry ingredients, stirring in a little at

a time, alternate with buttermilk. Mix just well enough to moisten.

Form into a ball, turn out on a lightly floured board. Lightly pat

top side with flour since batter is sticky. Roll out to 1/2 to

3/4-inch thickness with a floured rolling pin. Cut with a floured

biscuit cutter. Bake in preheated 450 degrees oven for about 20 to

25 minutes.

Notes:

Servings :30

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

3 cups all-purpose flour

1 1/2 teaspoon baking soda

1 1/2 teaspoon salt

1 1/2 teaspoons ground ginger

1 1/2 teaspoon ground nutmeg

1 1/2 cup margarine -- softened

1 1/2 cup light brown sugar -- packed

1 large egg

1 1/2 cup light molasses

Instructions:

1. Sift flour with baking soda, salt, ginger and nutmeg.

2. In large bowl of electric mixer, beat margarine, sugar and egg

at medium speed

ntil light and fluffy. At low speed, beat in molasses until smooth.

3. Gradually add flour, beating until well-combined and smooth.

Form dough into a

all, wrap tightly and refrigerate overnight or at least 8 hours.

4. Divide dough into 4 parts and work with one part at a time,

refrigerating the r

st.

5. On lightly floured surface, roll dough to 1/4-inch thickness.

Use small gingerb

ead cutters or other cookie cutters about 2-1/2 inches around to cut

out cookies. Use s

atula to place cookies on lightly greased cookie sheets. Very gently,

press small bits

f dried fruit on dough to decorate.

6. Bake in preheated 375-degree oven for 10-12 minutes or until

browned. Do not ov

rcook. Remove cookies to wire rack to cool. Continue with rest of

cookie dough in same

anner, greasing cookie sheet each time.

Yield: About 30-36 cookies.

Notes:

Servings :36

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

3 cups all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoon salt

3 3/4 cup margarine

1 1/2 cups sugar

2 large eggs

1 tablespoon lemon peel -- grated

---- Filling: -----

6 ounces dates -- pitted

1 1/2 cup dried apricots -- 6 ounces

1 1/2 cup apricot nectar

1 1/2 cup sugar

1 1/4 cup lemon juice

1 teaspoon lemon peel -- grated

1 1/2 cup nuts -- chopped

Instructions:

1. Sift flour with baking powder and salt. Set aside.

2. In large bowl, beat sugar, margarine, eggs, and lemon peel

with electric mixer

et on low to medium. Beat until light and fluffy. Gradually beat in

flour mixture until

well combined and smooth. Form a ball of the dough and wrap tightly.

Refrigerate a few

ours or overnight.

3. Make filling before continuing with cookie dough. In small

saucepan combine cho

ped, dried apricots, apricot nectar, sugar and 1/2 cup water. Bring to

a boil, turn to

immer, and cook, covered, for 15 minutes. Add chopped dates and cook 5

minutes longer,

tirring often, watching carefully to see that the fruit doesn't dry

out and stick. Mixt

re should be thick. Remove from heat and add the lemon peel, juice and

chopped nuts. Us

your choice of nuts; walnuts or pecans are good choices. Mix well and

cool completely.

4. Divide dough into 4 parts and work with one part at a time,

keeping rest refrig

rated until ready to use. On lightly floured surface, roll dough to a

10 x 12 inch rect

ngle. Use a sharp knife dipped in flour to cut dough into 12

rectangles. Or use cookie

utter to cut dough into 12 pieces.

5. Use spatula to place cookies onto lightly greased cookie

sheet. Spread 1 teaspo

n filling on half of each piece; fold over and use floured fork to

seal edges firmly. P

ick tops in one or two places. Bake in preheated 375-degree oven for

10-12 minutes unti

lightly browned. Do not overcook. Continue with remaining dough,

greasing cookie sheet

each time.

Yield: About 48 turnovers.

Notes:

Instructions:

Worth the effort! Just like the Pita, without the yeast !

3 cups flour

1tsp salt

1-1 half cups warm water

1 Tablespoon vegetable oil

mix ( can use food processor)

make 12 balls and roll . cover with the wet towel, while you roll them

out into

tortillas.

Cook in lightly oiled frying pan for about 1 and half minutes each

side.

Notes:

Instructions:

Yield: 12 Biscuits

2 c Flour

1 tb Baking powder

3/4 ts Salt

1/2 ts Baking soda

5 tb Solid vegetable shortening

-chilled

1 c Buttermilk

1. Preheat oven to 425F. In a large bowl, sift together flour, salt,

soda, and powder. Using a pastry blender or two knives, cut the

shortening into the flour mixture until coarse crumbs form.

2. Add the buttermilk, tossing with a fork until a dough forms.

3. Turn the dough onto a lightly floured surface. Gather into a disk.

Knead lightly a few times until smooth. (The dough may be made up to

two hours ahead, wrapped in plastic wrap, and refrigerated until

ready to use.)

4. Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass

dipped in flour, cut out the biscuits. Place them, two inches apart,

onto an ungreased baking sheet. Gather dough trimmings, pat to 3/4

inch thick, and cut out more biscuits.

5. Bake until golden brown, about 12-15 minutes. Serve hot.

Notes:

Instructions:

Recipe By : Better Homes and Gardens Favorite Vegetable Recipes

Serving Size : 9 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup all-purpose flour

1 cup yellow cornmeal

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

3 eggs

1 cup cream-style cottage cheese

1 8 oz. can cream-style corn

Stir together flour, cornmeal, sugar, baking powder, and salt. Beat

eggs and

cottage cheese till smooth; stir in corn. Add to dry ingredients; stir

just

until blended. Turn into greased 9 x 9 x 2 inch baking pan. Bake at

375

degrees for 30 to 35 minutes. Serve warm.

Notes:

Instructions:

1 lb loaf 1 1/2 lb loaf

V-8 juice 5 oz 7 oz

warm water 2 T 3 T

garlic salt 1/2 t 1 t

sugar 1 T 1 1/2 T

garlic powder 1/2 t 1 t

dried onion 1/2 t 1 t

Italian spice 1 1/2 t 2 t

Parmesan cheese 1 1/2 T 2 T

bread flour 2 c 3 c

dry milk 2 T 3 T

yeast 1 1/2 t 2 t

from Garrett, Great Bread Machine Recipes

Notes:

Instructions:

- posted to Chili Heads by Frank Wilkinson

1 cup plain corn meal 1/2 cup plain flour 3 teaspoons baking

powder 1 teaspoon salt 1 cup grated "new york state"

extra-extra sharp cheddar cheese 1 8 oz. carton sour cream 1/4

cup crisco oil 1 medium onion (chopped) 1 10 oz. can whole

kernel corn (with liquid) 2 eggs * jalapeno pepper slices(your

choice on amount)

Place seasoned iron skillet with 1 tbsp. oil in it in oven and heat to

350.Mix all dry ingredients together. Add other ingredients (saving a

littlecheese) and mix well w/spoon, pour into hot skillet, sprinkle

cheese on topand *(jalapeno pepper slices) and bake in a hot-hot large

(9in.) "seasonediron skillet" until light brown (25-30 minutes).

* jalapeno peppers optional, may be added to top before baking{i

know!!! i know!!! but this stuff is still good}

substitutions: ...(not as good though) light sour cream light

cracker barrel extra sharp cheese *self rising corn meal *self

rising flour *( if using self rising... do not use the baking

powder)

Notes:

Servings :6

Time to prepare :35 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup cornmeal

1 1/3 cup all-purpose flour

1 tablespoon sugar -- optional

2 teaspoons double-acting baking powder

1 1/2 teaspoon baking soda

2 large eggs -- beaten

1 cup buttermilk

1 1/3 cup onions -- minced

1 cup creamed corn -- 8 ounce can

2 tablespoon green peppers -- minced

2 tablespoon jalapeno peppers -- chopped

1 1/2 cup cheddar cheese, shredded

Instructions:

Combine dry ingredients in mixing bowl. In a separate bowl add the

beaten eggs and

all the remaining ingredients, blending well. Add the two mixtures

together and stir on

y until moistened.

Use a heavy cast iron skillet if available; if not, use a 9-inch

square baking dis

. Grease the skillet or dish, pour in the mixture and bake in a

preheated 350-degree ov

n for 30-35 minutes or until golden brown. Cool slightly and serve

immediately.

Notes:

Servings :1

Time to prepare :120 minutes

Origin :Jo Anne Merrill

Ingredients:

1 package yeast

1 cup whole-wheat flour

2 cups bread flour

1 tablespoon wheat germ

1 tablespoon vital gluten

1 1/2 teaspoon salt

2 tablespoon honey

1 tablespoon margarine

1 cup buttermilk

1 1/4 cup water -- *see note

Instructions:

* This recipe is for an automatic breadmaker. Your breadmaker may

require a little less

liquid. Start with only 1/8 cup water instead of the 1/4 cup listed in

the recipe. Chec

the dough ball while it is kneading and add more liquid, one teaspoon

at a time, if ne

essary.

Put ingredients into your breadmaker according to manufacturer's

directions. In a

ojirushi, the liquid ingredients should be put in first, followed by

the dry ingredient

, with the yeast to be added last.

To make a softer crust, put the finished loaf of bread into a

plastic bag while st

ll warm.

Notes:

Servings :12

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cups all-purpose flour

1 1/4 cup sugar

2 teaspoons baking powder

1 teaspoon salt

1 cup wheat germ

3 3/4 cup milk

1 1/4 cup dark molasses

1 1/4 cup margarine

1 large egg

Instructions:

1. Preheat oven to 400 degrees. Lightly grease 12 muffin tins. Use

paper liners if

you prefer.

2. In a mixing bowl, combine flour, sugar, baking powder and

salt. Melt margarine

nd beat the egg well. Add to the flour mixture along with rest of

ingredients. Stir jus

enough to moisten ingredients. Batter will be lumpy. Fill each muffin

cup 2/3 full and

bake for 15 minutes or until browned on top.

Yield: 12 muffins.

Notes:

Servings :6

Time to prepare :105 minutes

Origin :Elizabeth Powell

Ingredients:

2 eggs

1 cup milk

2 cups all-purpose flour

salt

black pepper

pan drippings from roast beef

Instructions:

Beat eggs until foamy. Beat in milk. Gradually add flour, beating

constantly until

mixture is smooth. Season with salt and pepper to taste. Refrigerate

batter one hour wh

le beef is roasting.

When roast is done, remove to carving board and pour off all

juices and all but th

ee tablespoons of fat (reserve excess fat and juices for gravy). Heat

oven to 400 degre

s. Return roasting pan with fat to oven and heat until fat sizzles.

Pour cold batter in

o pan and bake at 400 degrees for 15 minutes. Turn temperature down to

350 degrees and

ake 15 minutes more. Pudding should be puffy and golden. Serve

immediately with roast b

ef and gravy.

Notes:

Instructions:

Ingredients :

1 box powdered sugar

1 pkg. semi-sweet chocolate chips

3/4 c. nuts

1/2 c. coconut

1/2 c. peanut butter

3/4 stick paraffin wax

Preparation :

Melt butter; add peanut butter, coconut, sugar and nuts. Mix

thoroughly. Roll into balls. Melt wax and chocolate chips

together. Dip balls in mixture and let cool.

Notes:

Servings :24

Time to prepare :75 minutes

Origin :Elizabeth Powell

Ingredients:

3 eggs

1 2/3 cups sugar

1 cup oil

1 1/2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon double-acting baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground nutmeg

2 teaspoons cinnamon

3 3/4 cup nuts -- chopped

2 cups zucchini -- coarsely shredded

1 cup seedless raisins

Instructions:

Beat eggs until light. Gradually add sugar. Sift dry ingredients

together. Add to e

g-oil-sugar mixture and beat until smooth. When well blended, stir in

remaining ingredi

nts. Place batter in two buttered and floured loaf pans (8-1/2" x

4-1/4"). Bake at 350

egrees for one hour.

Notes:

Instructions:

Serving Size : 2 Preparation Time :20 min

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each Eggs

3 teaspoons Vanilla

2 cups Sugar

3 cups Flour

1 cup Oil

1 teaspoon Baking soda

2 cups Zucchini -- grated

3 teaspoons Cinnamon

1 cup Nuts -- chopped

1/4 teaspoon Baking powder

Combine ingredients and place into two well greased loaf pans. Bake

for

1 hour at 350 degrees. THIS IS DELICIOUS!!!!!

...................Pork & Bean Bread........................... 1 cup

boiling water 3 eggs 1 cup oil

2 cups sugar 1-16oz.can pork & beans 3 cups flour

1 teaspoon cinnamon 1/2 teas bak-powder 1 teas bak-soda

1/2 teas. salt 1 teas vanilla 1/2 cup

nuts(opt) 1 cup raisins

Preheat oven to 325 degrees. Mix raisins and water; set aside. Beat

eggs, oil, sugar, and pork & beans; until beans are broken. Add flour

and rest of dry ingredients. Add nuts & vanilla; mix well. Drain

Raisins, and add to batter. Mix well. Pour batter into 3-well greased

8x5x3 inch loaf pans. Bake 50-60 minutes. Cool-Enjoy!