MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pop-up Pizza Categories: Main dish, Cheese, Breads Yield: 8 servings MMMMM--------------------------FILLING------------------------------- 1 1/2 lb Beef, lean ground 1 c Onion; chopped 1 c Pepper, green bell; chopped 1 Garlic clove 1/2 ts Oregano 1 ds Salt 1/2 c Water 1/8 ts Hot pepper sauce 1 1/2 oz Spaghetti sauce mix MMMMM---------------------------BATTER-------------------------------- 1 c Milk 1 c Flour, all purpose 1 tb Oil 2 Eggs 1/2 ts Salt MMMMM----------------------------MISC--------------------------------- 7 oz Cheese, monterey jack/mozza- -rella; sliced 1/2 c Cheese, parmesan; grated Pre-heat oven to 400øF. FILLING: In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix; simmer about 10 minutes, stirring occassionally. BATTER: In a bowl, combine milk, oil and eggs; beat 1 minute on medium speed. Add flour and salt; beat 2 minutes or until smooth. ASSEMBLY: Pour hot meat mixture into 13" x9" pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400øF for 25-30 minutes or until puffed and brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: All-Bran Seed Loaf Categories: Breads Yield: 10 servings 3/4 c Flour, whole wheat 3/4 c Flour, all purpose 1 tb Baking powder 1/2 ts Salt 1/3 c Sesame seeds 2 ts Poppy seeds 3/4 c Orange juice 1/4 c Honey 2 Eggs 1/4 c Oil, vegatable 1/2 c Cereal, bran Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 minutes. Add flour mixture, stirring only until well combined. Spread evenly in greased 8.5" x 4.5" x 2" loaf pan. Bake at 350øF about 40 minutes. Let cool 10 minutes and remove from pan. Cool completely before slicing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Crunch Muffins Categories: Muffins, Breads Yield: 4 servings 1 1/2 c Flour, unbleached; sifted 1/2 c Sugar 2 ts Baking powder 1/2 ts Salt 1 1/2 ts Cinnamon, ground 1/4 c Shortening, vegetable 1 lg Egg; slightly beaten 1/2 c Milk 1 c Apples, tart -Peeled, cored and grated MMMMM---------------------NUT CRUNCH TOPPING-------------------------- 1/4 c Sugar, brown 1/4 c Pecans; chopped 1/2 ts Cinnamon, ground Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping (see below). Bake in 375øF oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together brown sugar (packed), chopped pecans and ground cinnamon in small bowl. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grandma's Current Pound Cake Categories: Breads, Cakes, Desserts Yield: 12 servings 1 1/2 c Currants 1 lb Margarine or butter 2 c Sugar 1 ts Mace 9 Eggs; separated 4 1/4 c Flour, all purpose; sifted 1 ts Lemon extract 1 ts Vanilla Rinse Currents in hot water, drain and dry on a towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add to butter mixture and blend well. Add one half of the flour and mix until smooth; add remainder of flour and mix until smooth again. Mix in stiffly beaten egg whites. Pour into 2 paper lined loaf pans (9"x4"x2.5") and bake at 350øF for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Whole Wheat Bread (Machine) Categories: Breads Yield: 1 servings 2 1/2 ts Yeast, dry 2 1/4 c Flour, bread 3/4 c Flour, whole wheat 1 1/2 ts Salt 1 1/2 tb Sugar 1 1/2 tb Milk, dry skim 4 1/2 ts Shortening or sweet butter 1 1/4 c Plus 1 T lukewarm water Put dry yeast in inner pot. Add all remaining ingredients except water. Carefully pour in lukewarm water. Press the Select button for white bread. Press the Start button. (When using the preset timer, refer to the instruction manual.) After taking out the baked bread from the auto bakery, slice it as desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sourdough Cinnamon Rolls Categories: Breads Yield: 8 servings 1 c Active Sourdough Starter 2 t Salt 2 T Shortening 2 1/2 c Unbleached Flour 1/2 c Dry Skim Milk 3 T Sugar 1/2 c Whole Milk 1 1/2 t Baking Soda ********* PLEASE NOTE THAT THERE ARE MORE INGREDIENTS IN THE RECIPE******* Mix ingredients together, working in the flour until a good dough results. Divide the dough into two parts, rolling each out into thin cakes about 1/4 inch thick. Do the following with each half: Dot with butter, sprinkle with 1/4 to 1/2 cup of brown sugar mixed with 1 t cinnamon or to your taste. Roll dough into foot long sizes. Cut off 1- inch slices and place in pan in which has been place a mixture of 2 T of melted butter, 1 T liquid coffee, 2 T of brown sugar, 1/2 t of cinnamon and a dash of salt. Let dough rise about an hour and bake at 325 degrees F. Serve with sticky side up. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin Muffins Categories: Breads Yield: 18 servings 1/2 c Butter, slightly softened 3/4 c Firmly packed lt brown sugar 1/4 c Molasses 1 ea Egg, well beaten 1 c Pumpkin 1 3/4 c Flour 1 t Baking soda 1/4 t Salt 1/4 c Finely chopped pecans Preheat oven to 375 degrees. Grease 18 muffin cups. Beat butter, brown sugar and molasses until well blended. Blend in egg and pumpkin. Stir flour, soda and salt into mixture. Fold in pecans. Half fill each cup with batter. Bake 15-20 minutes, until lightly browned and top springs back when lightly touched with fingertip. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Whole Wheat Muffins Categories: Breads Yield: 21 servings 1 c Whole wheat flour 1 c Flour 4 t Baking powder 1/2 t Salt 3/4 c Lt brown sugar 3/4 c Chopped walnuts 3/4 c Raisins 1 c Milk 2 ea Eggs, beaten 2/3 c Melted vegetable shortening Preheat oven to 350 degrees. Grease and flour 18 muffin cups. Sift flour, baking powder and salt. Add brown sugar, nuts and raisins. Combine milk and eggs. MIx in shortening and blend well. Stir into dry ingredients just until moist. Fill muffin cups a little more than half full. Bake 15-20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Refrigerator Rise White Bread Categories: Breads Yield: 4 servings 6 1/2 c Unbleached Flour * 2 T Sugar 2 1/4 c Hot Water (130 degrees F.) 2 pk Active Dry Yeast 1 T Salt 1/4 c Butter or Margarine ** * Use up to this much flour. Use only enough flour to make a soft dough and to keep from sticking when kneading. ** Butter or margarine must be at room temperature or use the same amount of vegetable oil. In a large bowl mix 2 cups of the flour, the yeast, sugar, and salt. Stir in the hot water and when mixed, beat with an electric mixer at medium medium speed or with a wooden spoon for 2 minutes, scraping sides of bowl occasionally. Add butter and 1 cup more of the flour; when mixed, beat at medium speed or by hand for 2 minutes, scraping bowl occasionally. With wooden spoon, gradually stir in enough of the remaining flour to make a soft dough. Turn dough out on lightly floured surface (use some of the remaining flour) and knead for 8 to 10 minutes until dough is smooth and elastic, adding only enough flour to keep dough from sticking. Cover dough with bowl and let stand 20 minutes. In the meantime grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or a large baking sheet. Uncover dough and knead briefly; divide in half and place in pans or on baking sheet. Brush 2 sheets of plastic wrap with oil and cover loaves loosely. Refrigerate for 2 to 24 hours. When ready to bake, remove from refrigerator, uncover and puncture any surface bubbles with a skewer or wooden toothpick. Place in an unheated oven; turn on oven to 350 degrees F. Bake 40 to 60 minutes or until done. Cool loaves on wire rack. Makes 2 loaves MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BROWN BREAD Categories: Breads Yield: 16 servings 1 c Yellow cornmeal 1 c Rye flour 1 c Whole wheat flour 2 t Baking soda 1 t Salt 1 c Black raisins or currants 2 c Buttermilk 3/4 c Dark unsulfured molasses Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans. Butter two 6" squares of foil and tie around the tops of the coffee cans with string. Place on a rack in a closely covered pot, pour 2" of water into the pot, and weight down the cover for a tight seal and steam for three hours. Do not open the pot until at least two hours have passed. Let cool 20 minutes before unmolding. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Basic White Bread Categories: Breads Yield: 2 servings 2 c Warm milk (110-120 F.), 2 tb Sugar, 1 pk Active dry yeast, 1/4 c Melted unsalted butter, 2 tb Salt, 6 c White flour, 1/3 c Rye flour (optional), and 1 c Wheat bran (optional). INSTRUCTIONS Mix: 2 cups warm milk (110-120 F.), 2 TBSP sugar, and 1 package (TBSP) active dry yeast. Stir well until the yeast is completely dissolved, and allow the yeast to proof. If you wish, you may use water instead of milk, and then add 2/3 cup of powdered milk to the first solid ingredients used below. Once the yeast has proofed, transfer the yeasty liquid to your main mixing bowl and mix in: 1/4 cup melted unsalted butter, and 2 TBSP salt. If you used water to proof your yeast in, remember to add the 2/3 cup of powdered milk at this point. You may add 1/3 cup of rye flour at this point. It will greatly enhance the texture of the bread. You may also add 1 cup of wheat bran at this time. While this will darken the bread quite a bit, and, of course, add some bran to it, it will not change the taste of the bread very much. Some people prefer the taste of the bran'ned bread, others can't tell the difference blindfolded. If you use either of these additions, the amount of total white flour will need to be adjusted. Now add: 4 to 5 cups of white flour one cup at a time, stirring constantly, until the dough is rather stiff. Knead the dough in a mixer, or on a floured board or marble slab. Add more white flour as needed as the dough gets sticky, up to 1 or 2 more cups. The limit is about 6 cups of total flour. Continue kneading until the bread is supple, satiny, and no longer sticky. Butter or oil a bowl and place the dough in it, rolling the dough, so as to cover the entire surface with butter or oil. Cover and allow to rise until doubled in size, about 1 1/2 to 2 hours. Punch down the dough, knead the dough for another 4 to 5 minutes. Divide into two equal parts, shape into loaves. Place loaves into well-buttered 9" x 5" x 3" bread pans, cover, and let rise until again doubled in size. Slash the loaves with a sharp knife or a single-edged razor blade. You may brush the loaves with lightly beaten egg whites, or water. Bake in a pre-heated 400 F oven for 40 to 45 minutes, or until the bread sounds hollow when tapped with the knuckles. Remove the loaves from their pans, and put them back into the oven for a few minutes longer to become crisped. Note - don't leave them in the oven too long for crisping, for crisping can quickly turn into burning! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Buttery Caramel Quicks Categories: Breads Yield: 12 servings 1/3 c Butter or margarine 1/3 c Firmly packed brown sugar 1 tb Water 2 c All Purpose Flour 1/4 c Sugar 2 1/2 ts Baking powder 1 ts Salt 2/3 c Milk 1/3 c Firmly packed brown sugar 1 ts Cinnamon 1/3 c Chopped pecans Preheat oven to 425 degrees - makes 12 rolls. In 9-inch square pan, melt butter. Stir in 1/3 cup brown sugar and water. Set aside. In large mixing bowl, combine flour, sugar, baking powder and salt. Add milk all at once, stirring just until dry ingredients are moistened. Turn out onto well-floured surface. Roll out to a 12x10 inch rectangle. Combine 1/3 cup brown sugar, cinnamon and pecans. Sprinkle over dough. Roll up starting with 12-inch side. Cut into 1-inch slices; place cut-side down in prepared pan. Bake at 425 degrees for 18 to 22 minutes until golden brown. Turn out immediately. Serve hot. * For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt. HIGH ALTITUDE ADJUSTMENT - 5,200 FEET. Reduce baking powder to 1 1/2 teaspoons. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Irish Soda Bread Categories: Breads Yield: 1 servings 4 c All purpose flour 4 ts Baking powder 1 ts Baking soda 3/4 c Sugar 1/4 ts Salt 1 pk Big box of raisins 3 tb Caraway seeds 1 c Milk 1/2 pt Sour cream 2 ea Eggs take all the dry ingredients, raisins and caraway seeds and mix together with fingers. Add milk, sour cream & eggs. Mix with spoon, batter will be sticky. Grease & dust with flour a 9" round cake pan. Even batter out in pan. With a sharp knife make an X across the center 1/2" deep. Bake at 300-325 degrees for 1 hour or until brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Blintzes Categories: Breads Yield: 2 servings MMMMM--------------------------FILLING------------------------------- 1 c Cottage cheese 1/4 ts Salt 1 ea Egg yolk 1/2 tb Butter 1 1/2 tb Sugar MMMMM--------------------------PANCAKE------------------------------- 2 ea Eggs 1/2 ts Salt 2 tb Sugar 1/2 c milk 1/2 c flour Mix all ingredients. Lightly grease crepe pan with oil. Pour thin layer of pancake mix in and cook until browned After every three crepes, brush pan with oil again. Fill crepes with filling, fold in quarters and brown in lightly greased frying pan. Serve with sour cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BANANA MUFFINS Categories: Breads Yield: 6 servings 2 c Sifted flour 2 ts Backing soda 1/8 ts Salt 1 3/4 tb Sugar 1 ea Beaten egg 1 c Milk 3 tb Oil 3/4 c Mashed bananas. In a bowl combine flour,baking powder,soda,salt and sugar.In another bowl combine egg,milkand oil.Add egg mixture to flour mixture.Blend in bananas.Grease 2 muffin tins liberally.Pour in batter to fill 2/3 of each cup.Bake at 375 c for 35 minutes.Use a toothpick to test for doneness.Remove tins to rack.Let stand for 5 min.With a greased knife cut around each cup.Invert tap to remove muffins. Serve immediatly with softened butter. ****Serves 6 ***** MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: HERMITS Categories: Breads Yield: 16 servings 1 2/3 c Flour 1/2 ts Baking powder 1/2 ts Baking soda 1 ts Cinnamon 1/4 ts Cloves 1/4 ts Mace 1/4 ts Salt 1/4 ts Allspice 1/2 c Butter 1/2 c Sugar 1 ea Egg 1/2 c Dark molasses 2/3 c Raisins, chopped 2/3 c Walnuts, chopped Sift together flour, baking powder, baking soda, cinnamon, cloves, mace, salt and allspice. Cream butter until light; gradually add sugar. Add egg and beat well. Add molasses, flour mixture, raisins and nuts. Mix well. Spresd evenly in greased 8 x 12 inch pan. Bake at 350 degress for 20-25 minutes. Cool completely. Cut into 16 rectangles. Wrap tightly in plastic. Store 24 hours before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crab Muffins Categories: Breads Yield: 6 servings 1/2 ea Stick butter 1/2 c Chopped onions 1/2 c Chopped green peppers 1 pk Cream cheese, softened 2 cn Crab meat. (Tuna size cans) Melt butter. Saute' onions and peppers until onions are translucent. Add cream cheese and crab meat and continue heating until everything is mixed. Spread on top of split english muffins. Broil until they turn lightly brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Zucchini Bread Categories: Breads Yield: 2 servings 3 ea Eggs 1 c Oil 2 c Sugar 2 c Zucchini, grated 3 ts Vanilla 3 c Flour 1 ts Baking soda 1/4 ts Baking powder 1 ts Salt 3 ts Cinnamon 1 c Nuts Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly but well. Mix flour, soda, baking powder,salt and cinnamon in a bowl. Add flour mixture to first mixture and blend. Add nuts. Bake in two greased 9 x 5 inch loaf pans at 325 degrees 1 hour or until tests done. Remove from pans at once and cool on rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Whole wheat banana bread Categories: Breads Yield: 1 servings 1/2 c Butter 1 c Sugar 2 ea Eggs, slightly beaten 1 c Mashed bananas (3 medium) 1 c Flour 1/2 ts Salt 1 ts Soda 1 c Whole wheat flour 1/3 c Hot water 1/2 c Chopped walnuts Melt butter. Blend in sugar. Mix in beaten eggs and mashed bananas, blending until smooth. Sift flour, salt and soda. Stir in whole wheat flour. Add alternately with hot water. Stir in nuts. Bake in 9x5 inch loaf pan at 325 degrees for 1 hour 10 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: M C F A B U L O U S B I S C U I T S Categories: Breads Yield: 6 servings 1/4 c 7-up 1/4 c Buttermilk 2 c Bisquick Directions Mix together 7-up, buttermilk, bisquick to smooth dough. Dip hand into just enough more bisquick you can knead dough in bowl till smooth and elastic. Shape dough into 6 patties of equal size, 1" thick & place 1 patty in center of a greased 9" round layer pan. Arrange the other patties around that. Wipe tops of each in a dab of butter or margarine. Bake at 450F- (very hot oven) 18-20 minutes or till triple in size & golden bown. Cool in pan 10 minutes before serving. Makes 6 McFabulous flaky biscuits. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: TORONTO BRAN MUFFINS Categories: Breads Yield: 12 servings 3 c 40% Bran Flakes cereal 1/2 ts Orange or vanilla extract 1 1/4 c Hot milk 2 tb Oil 9 oz Box yellow cake mix 3 ea Eggs Combine cereal with hot milk in a 1-1/2 quart mixing bowl and let it stand about 10 minutes---or until the cereal has absorbed all of the milk. With the electric mixer on high speed, beat in the oil and eggs till completely blended. Remove the beaters. Switch to a sturdy spoon and dump in the cake mix, stirring only to moisten all of it thoroughly---but don't overmix or overbeat or the muffin texture will be heavy and tough. The batter will be a bit lumpy. Cover the bowl and let the batter stand 15 minutes while you preheat the oven to 400 F, and grease 12 muffin tin wells in Crisco, evenly. Divide batter equally between the 12 wells. If you are using cupcake tin wells, you will have 15 muffins. Bake at 400 for 20 to 25 minutes, or till golden brown. Wipe tops of each while still warm in softened butter or margarine. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peanut Butter Bread Categories: Breads Yield: 1 servings 2 c Flour 3/4 c Sugar 1 tb Baking powder 1 ts Salt 3/4 c Peanut butter 1/4 c Melted butter 1 c Milk 1 ea Egg, slightly beaten Preheat oven to 350 degrees. Grease and flour a loaf pan. Combine flour, sugar, baking powder, and salt. Cut in peanut butter to resemble coarse meal. Add butter, milk and egg. Bake 50-55 minutes. Cool completely before slicing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hobo Bread Categories: Breads Yield: 6 servings 1 1/2 c Raisens 1 c Boiling water 4 ts Baking soda 1/2 ts Nutmeg 1 ts Vanilla 3 tb Vegetable oil 2 ea Eggs, beaten 1 c Sugar 2 c Flour 1/2 c Chopped nuts Topping: Mix 1/4 cup sugar and 1/4 cup finely chopped nuts together and set aside. Bring raisens and water to boiling point; boil for 10 min. in 3 1/2 qt. pan. Cook to lukewarm. Add soda and stir. Add other ingrediants and mix well. Pour into 8 1/2 x 3 1/2 greased & floured loaf pans. Sprinkle with topping. Bake 350 for 40-45 min. If you use the tuna cans, fill them about half full. My grandma gave me this recipe. She grew up on the farms in Canada with many brothers and sisters and they used the cans to bake this bread in because of the depression. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Farm Journal's Sourdough White Bread Categories: Breads Yield: 3 servings 1 c Sourdough starter 2 c Warm water (105 - 115 F) 2 1/2 c Sifted flour 1 pk Active dry yeast 1/4 c Warm water (105 - 115 F) 1 c Milk 3 tb Sugar 2 ts Salt 3 tb Butter or margarine 9 c Sifted flour 1 tb Butter or margarine, melted Makes 3 loaves. In a large glass, stoneware or plastic bowl, using a wooden spoon, stir together starter, 2 c warm water and 2 1/2 c flour until well blended. Cover loosely with plastic wrap. Let stand in a warm place (85 F) at least 12 hours. In a small bowl, sprinkle yeast over 1/4 c warm water; stir until dissolved. In a 2-qt saucepan over low heat, heat milk, sugar, salt and 3 T butter until warm (105 - 115 F). Remove from heat, stir in yeast mixture. Stir yeast mixture into starter mixture. Stir in 2 1/2 c flour until well blended. Cover loosly with plastic wrap. Let rise in a warm place until almost doubled, about 45 minutes to one hour. Stir down batter, Gradually stir in enough additional flour to make a soft dough, Turn out dough onto lightly floured surface, knead until smooth and elastic, about 5 to 7 minutes. Divide dough into thirds, cover and let rest 10 minutes. Shape each third into a loaf. Place each into a greased 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Cover and let rise until doubled, about 45 minutes to one hour. Bake in 375 F oven 40 minutes, or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans. Brush tops of hot loaves with melted butter. Cool on racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spoon Bread Categories: Breads Yield: 6 servings 2 c Milk 1 ts Salt 1/2 c Corn meal 3 ea Eggs separated 2 tb Butter 1/2 ts Baking powder Preheat oven to 350 degrees. Grease a 1 qt. casserole. Bring milk to a boil. Add salt to cornmeal. Add to milk. With wooden spatula, stir until thick, about 5 minutes. Beat in yolks, butter and baking powder. Let rest a few minutes. Beat whites until stiff. Fold in. Place in casserole. Bake 40 minutes, until puffed. Serves 6 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fairy Gingerbread Categories: Breads Yield: 16 servings 1 c Sugar 1/2 c Butter 2 ea Eggs 1 c Milk 1 c Molasses 2 1/2 c Flour 1/2 ts Soda 1 tb Ginger Preheat oven to 350 degrees. Grease a shallow pan. Cream sugar and butter. Add eggs, milk and molasses, mixing thoroughly. Sift flour, soda and ginger. Sift again into creamed mixture. Beat well. Pour into pan. Bake 45 mins. 16 pieces. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bon Appetit's Strawberry Bread Categories: Cakes, Breads Yield: 1 servings 1 10-oz. package frozen - strawberries, in syrup, - thawed, undrained 2 Eggs 3/4 c Oil 1 1/2 c All-purpose flour 1 c Sugar 1 ts Cinnamon 1/2 ts Baking soda Preheat oven to 325-degrees F. Puree strawberries in blender or processor. Combine eggs and oil in small bowl and wisk thoroughly. Sift remaining ingredients into large bowl. Make well in center. Pour in eggs and puree and blend well using wooden spoon. Pour into 9x5-inch loaf pan. Bake until tester inserted in center comes out clean. About 1 hour and 10 minues. Cool. SOURCE: Bon Appetit magazine; shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Glazed Irish Tea Cake Categories: Cakes, Breads Yield: 10 servings MMMMM----------------------------CAKE--------------------------------- 3/4 c Unsalted butter - room temperature 1 c Sugar 2 ts Vanilla 2 lg Eggs 3 oz Cream cheese - room temperature 1 3/4 c Cake flour 1 1/4 ts Baking powder 1/4 ts Salt 1 c Dried currants 2/3 c Buttermilk MMMMM---------------------------GLAZE-------------------------------- 1/2 c Confectioners' sugar, sifted 2 ts Fresh lemon juice PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants in small bowl. Add 1/4 cup of flour mixture to currants. Stir currants until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes. Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight. FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth. ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin Bread Categories: Breads, Cakes, Desserts Yield: 3 servings 2 1/2 c Unsifted all purpose flour 1 1/2 ts Baking soda 2 ts Ground cinnamon 1/2 ts Baking powder 1/2 ts Salt 1/4 ts Ground ginger 1/4 ts Ground cloves 2 c Sugar 1/2 c Butter, softened 1 1/2 c Canned solid pack pumpkin 1/2 c Water 3 Eggs 1 c Chopped walnuts 1/2 c Raisins Preheat oven to 350F. Grease three 8x4x2 1/2 in loaf pans; set aside. combine flour, baking soda, cinnamon, baking powder, salt, ginger and cloves;set aside.In a large bowl cream sugar and butter until light and fluffy. Add pumpkin, water and eggs; mix well. Stir in flour mixture until well blended. Fold in nuts and raisins. Pour equal amounts into prepared pans. Bake until a cake tester inserted in the center comes out clean, 35-40 minutes. cool in pans for 10 minutes. Loosen with a metal spatula; turn out onto wire racks to cool. Posted on Prodigy by: Sandy Van Bibber (XWCG89A) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Singin' Hinney Categories: Breads, Cakes Yield: 4 servings 8 oz Plain flour 1/4 ts Bicarbonate of Soda 1/2 ts Cream of Tartar 1/2 ts Salt 3 oz Lard 3 oz Currants Milk Lightly grease a large thick based frying pan or girdle. Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut into small pieces, and rub in with the fingertips until mixture resembles fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a fork until just mixed to a soft dough. Place frying pan over a low heat. Turn out onto a floured board and knead lightly. Roll out to a circle, 8 inches diameter. Place in frying pan and cook until golden brown on underside - about 15 minutes. Turn with a fish-slice; lightly press down edges with the slice and cook on the other side for a further 8 to 10 minutes. Remove from pan. Split in half with a sharp knife, spread half with butter, sandwhich together and cut into wedges. Serve hot. From:- "The Cupboard was Bare" Some recipes for "Empty Larder days" by Sylvia Percival (my wife) This is a recipe we picked up when we were living in County Durham - Northern England. Very popular because it's cheap, simple, filling, and delicious. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sourdough Chocolate Cake Categories: Cakes, Breads, Chocolate Yield: 12 servings 1/2 c Sourdough starter 1 1/2 c All purpose flour 2 c Sugar 3/4 c Powdered cocoa (not instant) 2 ts Baking powder 2 ts Baking soda 1 c Milk 1/2 c Vegetable oil 3/4 c Cold coffee 1 ts Vanilla Few people bake cakes from scratch anymore unless they can produce something that's not possible with a mix. This sourdough chocolate cake falls in that category. It's got a fudge-like quality you can't get any way except with sourdough and since it's all mixed in one bowl, it's almost as easy as a boxed cake. Put the starter in a large bowl, cover loosely and allow to stand at room temperature until active and bubbling -- at least one hour. Then add the rest of the ingredients, in the order given, beating well after each addition. It is not necessary to sift or premix any of the ingredients as long as you are careful to get the baking powder and soda evenly mixed. Grease and flour two 9-inch round cake pans, pour in the batter, which will be thin, and bake in a preheated 350ø. oven for about 30 minutes, or until the layers test done when poked with a toothpick. The cake will have pulled away from the sides of the pan. Allow to cool about 10 minutes before removing from pans, then finish cooling the layers on wire racks. Do not frost until the cake is completely cold. A mild chocolate butter cream frosting is nice with this cake. From: Pitzer, Sara _Baking with Sourdough_ Garden Way Publishing, 1980. ISBN 0-88266-225-2 ph. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PASTA DOUGH (Manual Pasta Machines ONLY) Categories: Italian, Breads Yield: 1 servings 2 1/3 c All purpose flour (for better pasta, use 1 1/3 c AP flour and 1 c Semolina flour) 2 lg Eggs 1 tb Olive oil 1/2 ts Salt 1/3 c Water Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well in the center Mix eggs, olive oil and water and pour into well. Stir flour into egg mixture until dough forms into a ball. Turn out onto floured surface and kneed for about 10 minutes, adding extra flour if too moist. Kneed until dough is smooth and elastic. Cover with towel and rest for 30 minutes. Cut into 4 portions, keep pieces covered until used. Get out your machine and set dial on widest setting (1 on the Atlas). Flatten dough ball and run through rollers several times until smooth (you may add a bit of flour here too). Move rollers to next setting and roll again once. Continue to roll until pasta is the proper thickness (5 or 6 on the Atlas). You may cut sheet in half if it's too long. Continue with other pieces and then put the finished sheet aside to dry for about 3 minutes. Attach desired pasta cutters and run the sheets through. You can use right away or spread out the pasta to dry overnight and then freeze extra. To cook, drop into large pot of boiling water with a bit of salt and oil. Cook until al dente, which should only take about 2 minutes for fresh. A tip - be sure the dough is fairly dry, otherwise it won't cut into separate strands. Another tip - You can substitute heavy cream for the 1/3 c water for a richer pasta. Great for fettuchini alfredo. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: FOCACCIA Categories: Italian, Breads Yield: 1 servings 4 c Unbleached flour 2/3 Fresh cake yeast, Dissolved in 2/3 cup warm Water 10 tb Olive oil 1/3 c Water 2 1/2 ts Salt Mix 2 cups flour with the dissolved yeast. Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook. Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours. Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, 1/3 cup olive oil, water, and salt. Knead until dough is smooth and elastic. Let rise again in a covered bowl for another 3 hours. Preheat the oven to 400 degrees. Divide the dough in half and roll out on a well-floured board to circles or squares 1/2 inch thick. Brush with the remaining olive oil and press the topping of your choice into the top of each circle. Bake on a baking sheet until golden brown, about 20 minutes. Serve warm or at room temperature, cut into wedges, squares, or triangles. NOTE: Slashes may be made in a decorative or random pattern in the breads before baking. TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin crosswise slices of tomatoes and chunks of sun-dried tomatoes * Oregano leaves and slivers of garlic * Coarse salt and olive oil * Rosemary sprigs, coarse salt, and olive oil * Black olive halves and coarse salt * Sage leaves, coarse salt, and olive oil MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BRENDA'S ITALIAN BREAD Categories: Breads Yield: 2 servings 5 1/2 c Unsifted flour 1 tb Salt 1 tb Sugat 1 tb Butter or margerine 2 Pkgs active dry yeast 1 3/4 c Very warm tap water (120 to 130 degrees) Cornmeal Corn or other vegetable oil 1 Egg white 1 tb Cold water With the metal blade in place, add 3 cups flour, salt, sugar, butter and yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or until butter is thoroughly cut into dry ingredients. Add half the water and turn processor on and off 4 times. Add 1 1/2 cups flour and remaining water. Repeat on/off turns 4 times, then let processor run until a ball of dough formson the blades. If the dough is too sticky (wet), add remaining flour a few tablespoons at a time. When correct consistency, let processor run 40 to 60 seconds to knead dough. Turn dough out onto a lightly floured board and knead several times to form a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes. Divide dough in half. Roll each half into an oblong 15 x 10 inches. Beginning at wide side, roll tightly Pinch seam to seal and taper ends by rolling gently back and forth. Place on greased baking sheets sprinkled with cornmeal. Brush dough with corn oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully and let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of each loaf with edge of metal blade or sharp knife. Bake