MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: 100 Percent Whole-Wheat Bread
 Categories: Breads
   Servings:  1
 
      1 pk Active dry yeast
      3 tb Dark brown sugar
    3/4 c  Warm water (105F-115F)
  2 3/4 c  Whole-wheat flour
      3 tb Nonfat dry milk powder
      3 tb Vegetable oil
      1 lg Egg; -=OR=-
      2 lg Egg whites
      1 ts Salt
 
  STIR YEAST AND SUGAR into water; let stand until foamy, about 5 minutes.
  For food processor fitted with metal blade or mixer with dough hook, put
  flour, milk powder, oil and egg or egg whites into bowl. Turn machine on
  and combine mixture. With machine running, slowly add yeast mixture. Mix
  until dough cleans sides of bowl. If dough is too sticky, add more flour by
  the tablespoon, working it in before adding more. If dough is crumbly and
  dry, add more water by the teaspoon, working it in before adding more. Once
  desired consistency is reached (moist but not sticky), mix dough until well
  kneaded, uniformly supple and elastic, about 40 seconds in food processor,
  about 6 minutes in mixer. If mixing by hand, put ingredients in large bowl.
  Mix well. Make well in center, pour in yeast mixture and work into
  ingredients, then knead on floured board until smooth and elastic, about 10
  minutes. Transfer dough to large plastic bag, squeeze out air and seal at
  top. Place dough in bowl. Let rise in warm spot until doubled, about 1
  hour. Oil a baking sheet. Punch dough down and shape into smooth ball.
  Place smooth side up on baking sheet. Cover loosely with oiled plastic. Let
  rise in warm spot until doubled, about 40-50 minutes. Preheat oven to 375F.
  Fifteen minutes before baking, put rack in center of oven; dust dough top
  lightly with flour. Make a decorative slash across the top. Bake until
  bread is well browned and sounds hollow when rapped on bottom, about 30-35
  minutes. Immediately remove from pan and cool on rack.
  
  Makes 1 Loaf
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: 100% Whole Wheat Bread
 Categories: Breads
   Servings:  6
 
    2/3 c  Water
      1 ts Sugar
    2/3 c  Shortening
    1/2 c  Molasses
     12 c  Whole wheat flour
      3 pk Yeast
      8 c  Scalded milk
      1 c  Sugar
      2 ts Salt
 
  Dissolve yeast in 2/3 c water while your milk is cooling.  Dissolve 1 cup
  sugar in the hot milk.  Stir all ingredients in large bowl, turn out and
  knead about 5 minutes, adding flour if needed.  Knead about 5 minutes. Let
  rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape
  into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for
  40 minutes.  Turn out on wire rack and let cool to cold before slicing, if
  you can. NOTE: Raisins and/or walnuts can be added for a change. Also this
  bread freezes well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: 9 Grain Bread
 Categories: Breads
   Servings:  2
 
      9    Grain Mix Makes 2 1/4 c
           -Makes 10c
           Triticale flour
           -1/2 c           2 c
           Buckwheat groats or flour
           -1 Tbs           1/4 c
           Flax meal (grind flaxseed)
           -1 Tbs           1/4 c
           Millet (whole)
           -1/4 c           1 c
           Cornmeal
           -1/3 c           1 1/3 c
           Sunflower seeds
           -1/2 c           2 c
           Oats
           -1/4 c           1 c
           Soy flour
           -1/4 c           1 c
           Soy grits
           -1 1/2 Tbs       3/8 c
           Mix these up and you're
           -ready to make bread!
           Makes 2 - 1 1/2 lb loaves
  2 1/3 c  Warm water
    2/3 tb Blackstrap molasses
  1 3/4 tb Malt syrup
      1 tb Yeast
  1 1/8 c  9 grain mix
  5 1/2 c  Hard whole wheat flour
      1 ts Salt
  3 1/2 tb Oil
 
  From the Arcata Co-op Bakery
  
  THis bread will not only nourish you, it will surprise you with its unique
  and delightful flavor and texture.  Definetly worth the extra effort of
  finding the 9-grain mix ingredients.  The mix will keep well in the
  refrigerator - we're sure you'll want to make this bread again (try a
  handful in pancakes!).
  
  Mix the water, molasses, malt and yeast.  Add the 9 grain mix, flour, salt
  and oil (you can also make a sponge and wait, but it's not necessary). Mix,
  and knead dough well.  Let rise, shape into loaves and let rise again in
  oiled bread pans.  Bake at 350 F for 45 min.
  
  From: "Uprisings: Whole Grain Bakers Book" Posted by Theresa Merkling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: 90-Minute Soft Pretzels
 Categories: Snacks, Breads
   Servings: 12
 
  3 1/2 c  All-Purpose Flour; unsifted
      2 tb Sugar
      1 ts Salt
      1 pk Active Dry Yeast
      1 c  Water
      1 tb Margarine
      1 tb Water
      1    Egg Yolk; beaten
           Coarse salt
 
  Servings: 12
  
  Mix 1 cup flour, sugar, salt and undissolved yeast.  Heat 1 cup water and
  margarine to 120 to 130 degrees.  Gradually add to dry ingredients; beat 2
  minutes at medium speed of mixer.  Add 1/2 cup flour.
  
  Beat at high speed 2 minutes.  Stir in enough additional flour to make a
  soft dough. On floured board, knead 5 minutes.  Set in greased bowl; turn
  to grease top.  Cover and let rise in warm, draft-free place 40 minutes.
  
  Divide dough into 12 equal pieces.  Roll each into a 20-inch rope. Shape
  into pretzels or other shapes.  Place on greased baking sheets. Cover; let
  rest 5 minutes.  Mix egg yolk and 1 tablespoon water; brush on pretzels.
  Sprinkle with coarse salt.  Bake at 375 degrees 15 minutes or until done.
  Cool on racks.
  
  Shared by: June Hoffman, 5/8/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: A "What To Do with All Those Zucchini" Bread
 Categories: Breads
   Servings:  6
 
      1 c  Honey
      1 c  Maple syrup
    3/4 c  Oil
      3 c  Zucchini milk
      1 c  Chopped walnuts
      1 c  Chopped dates
      1 ts Sea salt
      1 ts Cinnamon
      1 ts Ground cloves
      4 ts Baking soda
      2 c  Unbleached white flour
      2    To 2-1/2 cups whole wheat
           -flour
    1/2 c  Wheat germ
 
  To make zucchini milk, chop up into small pieces, peel zucchini, but don't
  remove seeds.  Put in blender a bit at a time to liquefy.
  
  Preheat oven to 350F.  Combine honey, maple syrup, oil, zucchini milk,
  dates, walnuts, salt, cinnamon, cloves and soda in a large bowl.  Mix well.
  Stir in remaining ingredients.
  
  Spoon the mixture into 3 well oiled loaf tins and bake one hour or until
  done.  Cool in pan 20 minutes before turning onto a rack.
  
  From: Buffalo Mountain Food Co-op Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Abadoo's Banana Bread
 Categories: Breads
   Servings: 10
 
  1 3/4 c  ALL-PURPOSE FLOUR
      2 ts BAKING POWDER
    1/4 ts SODA
    3/4 ts SALT
    1/3 c  SHORTENING
    2/3 c  SUGAR
      3    EGGS
      1 c  BANANAS(ABOUT 2 OR 3 MEDIUM)
 
  COMBINE FLOUR, BAKING POWDER, BAKING SODA AND SALT AND SET ASIDE.  IN LARGE
  MIXING BOWL ADD SHORTENING, SUGAR AND BANANAS; MIX WELL.  ADD FLOUR MIXTURE
  1/2 CUP AT A TIME UNTIL WELL BLENDED.  BEAT EGGS IN A SEPARATE BOWL; THEN
  FOLD INTO THE MIXTURE.  BAKE IN 350 DEGREE OVEN FOR 50 MINUTES IN 8X4X2-1/2
  GREASED PAN.  MAKES 1 LOAF.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Abadoo's Walnut Bread for Bread Makers
 Categories: Breads
   Servings:  5
 
      5 oz WATER (150 ML)
      1    EGG, SMALL
    1/4 c  ALL-PURPOSE FLOUR
  1 3/4 c  BREAD FLOUR
      2 tb NONFAT DRY MILK POWDER
      2 tb SUGAR
      1 ts SALT
      3 tb BUTTER
  1 1/2 ts DRY YEAST
    1/4 c  WALNUTS, CHOPPED
 
  PLACE ALL INGREDIENTS IN THE ORDER LISTED IN THE BREAD MAKER.  USE SWEET
  MODE FOR THIS BREAD.  BREAD MAKER CANNOT BE PUT ON TIMER MODE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Accidental Whole Wheat Herb Bread
 Categories: Breads
   Servings:  6
 
      1 cn V-8 juice (11.5-oz) or
           -tomato juice
      2    Egg or egg substitute
    2/3 c  Water
      2 c  Low fat cottage cheese
    1/2 c  Scallions minced or fresh
           -chives in amounts to taste
      1 ts Dill
      3 c  Whole wheat flour
      5 c  To 6 c unbleached white
           -flour
      2 pk Fast rising yeast
      1 tb Sugar
 
  Mix together juice, eggs, water, cottage cheese, scallions and dill. Heat
  in microwave to 125-130 degrees using a thermometer. Combine whole wheat
  flour, 5 cup of white flour, yeast and sugar. Mix the wet and dry
  ingredients together. Knead dough on work surface sprinkled with remaining
  flour, until the dough is smooth and elastic, about 5-8 minutes. Place the
  dough in bowl, cover with a towel, and rest 10 minutes. Divide the dough
  and place in two 5 1/ 4 x 9 1/4 inch loaf pans. Cover with plastic wrap
  sprayed with non stick vegetable coating and put in a warm place for 20
  minutes. Bake in preheated, 425 degree oven for 25 minutes, or until the
  loaves sound hollow when tapped. Remove from loaf pans and cool on rack.
  
  NOTE: You may need to practice before you get the results you wish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aggie's Irish Soda Bread
 Categories: Breads
   Servings:  1
 
      3 c  Unbleached white flour
      2 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
     12 tb (1 1/2 sticks) cold, sweet
           -butter
      2 c  Raisins
      1    Egg
    1/2 c  Honey
      1 c  Buttermilk
 
  Makes 1 large loaf.
  
  Preheat oven to 350F.
  
  Sift the flour, baking powder, soda and salt into a large mixing bowl. Cut
  the butter into small pieces and add.  Cut it into the flour with a pastry
  blender until the mixture is the size of peas. Add the raisins and toss to
  distribute evenly, using two forks.
  
  Beat the egg in another bowl until very frothy.  Beat in the honey. When it
  is well blended, beat in the buttermilk.
  
  Gradually pour the liquids into the flour, tossing all the while with a
  fork so the mixture gets evenly moistened.  Continue tossing lightly with
  two forks until the batter comes together; it doesn't have to be completely
  mixed and should be very rough and lumpy.
  
  Butter a heavy skillet or casserole, 10 to 11 inches in diameter and 2 to 3
  inches deep.  Round is the traditional shape.  Spoon batter out into the
  pan and push it gently to fill the pan.  It can mound up somewhat in the
  middle.  Bake at 350 F about an hour or until the middle is set. Cut out a
  piece to test if necessary.
  
  Cut into wedges and serve warm from the pan.
  
  The Garden Way Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aiken County Corn Bread Dressing
 Categories: Breads
   Servings:  6
 
      2 c  White corn meal
      1 c  Flour
      2 c  Milk
      2 tb Shortening
      2 tb Baking powder
      1 ts Salt
      1    Onion
      2    Eggs
 
  Pepper to taste
  
  Make a batter of the cornmeal, flour, salt, baking powder, shortening (the
  oil from the baking fowl is generally used) and milk.  Bake in a hot oven
  (400) until done, about half an hour.  Then crumble the bread, add one
  medium sized onion, chopped fine, pepper and a little more salt. Break in
  the two eggs and wet with the juice from the baking chicken or turkey.  The
  liver chopped fine and added to the dressing improves it, as does the
  addition of hard cooked egg.  After mixing thoroughly, put the mixture on
  one side of the baking dish and roast with the fowl until brown.  When
  basting the fowl, baste the dressing also to keep it moist and to improve
  the flavor.  This amount will serve 12 persons.
  
  From: 200 years of Charleston Cooking 1930 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Alaskan Blueberry Coffee Cake
 Categories: Breads, Snacks
   Servings:  8
 
  1 1/2 c  All-purpose flour
    3/4 c  Sugar
  2 1/2 ts Baking powder
      1 ts Salt
    1/4 c  Vegetable oil
    3/4 c  Milk
      1    Egg
  1 1/2 c  Blueberries (I use fresh,
           -but imagine frozen would
           -work)
    1/3 c  All-purpose flour
    1/2 c  Brown sugar, firmly packed
    1/2 ts Cinnamon (or more to taste)
    1/4 c  Firm butter (1/2 stick)
 
  Appearing In: The American Country Inn and Bed & Breakfast Cookbook, Volume
  One. From: Heavenly View Bed and Breakfast, Anchorage, Alaska
  
  In a medium mixing bowl, blend together 1-1/2 cups flour, sugar, baking
  powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30
  seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch
  pan. Combine 1/3 cup flour, brown sugar, connamon and butter. Sprinkle over
  batter and top with the remaining berries. Bake in a 375 degree oven for 25
  to 30 minutes, until done. Don't overbake. Serve warm with butter or honey.
  Serves 8.
  
  Sonya's note: If I remember correctly, this takes a bit longer to bake than
  what is in the instructions, but it is worth the wait!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Alexandrian Cumin Bread
 Categories: Breads
   Servings:  1
 
      3 c  Unbleached, all-purpose
           Flour
      1 pk Dried yeast
  1 1/2 ts Salt
      1 ts Cumin seed, ground
      1 c  Plus 3 oz. lukewarm water
 
     1) Place the flour, yeast, salt, and ground cumin in a large mixing
  bowl.  Blend well.  Add the water and mix the dough for 2-3 minutes, until
  all the water is absorbed and evenly distributed.  The dough will be damp
  and very sticky, but no internal dry areas should appear by the end of the
  mixing.  If they do, mix a few minutes more, or add a little more water and
  mix again.
  
     2) Let the dough rest 5 minutes.  Now sprinkle 1 or 2 tbsps. flour over
  the dough and knead, either in the bowl or on a lightly floured surface for
  5-10 minutes, until the dough is smooth and elastic and only slightly
  sticky.  Add more flour if needed (e.g. in humid weather).  Let the dough
  rest for 2 minutes more.
  
     3) The dough should now be very smooth and easy to handle.  Knead 30
  seconds more, return the dough to the bowl, cover the bowl with a dish
  towel or large plate, and let rise at room temperature for at least 3
  hours; the dough should almost triple in size.
  
     4) Flour the top of the dough lightly, punch it down, and remove the
  dough from the mixing bowl.  Form the dough into a rectangular loaf and
  place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in. Cover
  with a towel and let rise 1 hr., until nicely risen.
  
     5) Bake in a preheated 400 degree oven for 35 minutes, until browned on
  top; the bottom of the bread should sound hollow when tapped with the
  finger.  Let the bread cool, then serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: All Bran Seed Loaf
 Categories: Breads
   Servings: 10
 
    3/4 c  Whole Wheat Flour
    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  Vegetable Oil
    1/2 c  Bran Cereal
 
  Stir together flour, baking powder, salt and seeds.  In large bowl, beat
  together orange juice, honey, eggs and cereal.  Let stand 2 min.  Add flour
  mixture, stirring only until well combined.  Spread evenly in greased 8.5 x
  4.5 x 2" loaf pan.  Bake at 350F about 40 min.  Let cool 10 min and remove
  from pan.  Cool completely before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond and Rice Flour Bread with Poppy Seeds.
 Categories: Breads
   Servings: 18
 
    1/2 c  Whole almonds, with skins
  1 1/2 c  Brown rice flour
      4 ts Baking powder
    1/4 ts Salt
      3 ts Poppy seeds
    1/2 c  Plain low-fat yogurt
    1/2 c  Water
      1 lg Whole egg
      1 lg Egg white white
      2 tb Vegetable oil
 
  Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan.
  
  Place almonds and 1/2 cup of the flour in bowl of a food processor and
  grind until a fine meal is formed--the flour will prevent the nuts from
  turning oily. Add remaining rice flour, the baking powder, salt and 2
  teaspoons of the poppy seeds; process briefly.
  
  Combine yogurt, water, whole egg, egg white and oil in a 2- cup measuring
  cup.
  
  With processor motor running, pour liquid ingredients through feed tube
  over flour mixture, processing just long enough to mix.
  
  Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and
  bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after
  several hours, or the next day).
  
  Makes one 18-ounce loaf (18 slices).
  
  From an article in the San Francisco Chronicle by Jacquline Mallorca,
  5/5/93.
  
  Posted by Stephen Ceideberg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Bread
 Categories: Breads
   Servings:  2
 
      1 c  Milk
      1    Egg
      3 tb Unsalted butter
           1    8oz. can almond paste,
           -cut into about 1/8-inch
           -slices.
  2 1/2 c  ALL-PURPOSE flour (not
           -bread flour)
      2 tb Dark brown sugar
    1/4 ts =TO=
    1/2 ts Salt to taste
      2 ts Active dry yeast
           --GLAZE:
      1 ts Dark corn syrup
      1 ts Warm water
 
  Servings:  2
  
  ~BREAD MACHINE BAKERY B Slivered almonds for -garnish
  
  Unless the instructions that came with your ABM  call for putting the yeast
  in the pan first and incorporating the liquid ingredients last, pour the
  milk into the baking pan of your ABM and break in the egg. If the butter is
  not soft, cut it into small chunks to ensure its blending into the dough,
  then add it to the liquids.
  
  Next add the almond paste, slicced so it will blend better too. Measure in
  the flour, brown sugar, and salt, and add the yeast as directed for your
  bread maker.
  
  You can use your machine's full cycle with this bread, but the quick cycle
  is better. If a light color setting is available, use it as well.
  
  As soon as the bread has finished baking, remove it from the machine,
  closing the cover again, and ease the loaf from the pan. Combine the corn
  syrup and warm water and brush the top of the loaf with this mixture, using
  a pastry brush. Sprinkle the slivered almonds over the glaze, put the bread
  gently back in its pan, and return it to the electronic oven for a few
  minutes to dry the glaze a bit. FROM THE RECIPE COLLECTION OF SUZY.Q
  
  Source: The Bread Machine Bakery Book
  
  Also see Atari Bread 1004 Posted on Genie C03 T17 M474 by SUZY.Q on 2/20/92
  
  MM by Cathy Svitek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Poppy Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      1    Egg
    3/4 ts Salt
    1/3 c  Sugar
    1/4 c  Oil
      1 c  Milk
      2 c  Flour
      1 tb Baking powder
    3/4 c  Chopped almonds
    1/3 c  Poppy seeds
 
  PREHEAT OVEN TO 400F. Beat egg, salt and sugar until light and fluffy. Add
  oil in a stream and continue beating. Beat in milk. Sift flour and baking
  powder together several times and add to batter, stirring until just mixed.
  Add nuts and poppy seeds. Bake in greased muffin tins for 20-25 minutes.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Amaranth Date Nut Bread
 Categories: Breads
   Servings:  6
 
      1 c  Chopped dates
    1/2 c  Amaranth
      1 c  Boiling water
      2    Eggs
    1/2 c  Honey
    1/4 c  Butter, melted
      2 c  Whole wheat flour
      2 ts Baking powder
      1 c  Chopped pecans
      1 ts Vanilla extract
 
  Soak dates and amaranth in boiling water.  Beat eggs well, add honey and
  butter; beat well.  Stir in all remaining ingredients mixing well. Pour
  into an oiled loaf pan.  Bake at 350 F for 1 hour and 15 min.
  
  From Arrowhead Mills
  
  Posted by Theresa Merkling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: American Country Biscuits
 Categories: Breads
   Servings:  6
 
      2 c  Flour
  2 1/2 ts Double-acting baking powder
      2 ts Sugar
      1 ts Salt
      7 tb Butter
    3/4 c  Milk
 
  Preheat the oven to 375 degrees.
  
  Combine all the dry ingredients in a large bowl.  Cut the butter into small
  bits and stir them into the dry ingredients, using your finger tips to make
  sure its well combined.  (Note:I used a pastry cutter.worked just as well
  as my fingers and lot less messy.) Next,slowly add the milk to the mixture
  while stirring continually. Once the milk has been added, knead the dough
  for one minute until smooth. Roll the dough out to quarter inch thickness.
  Cut into squares and place on a dry cookie sheet. Place the cookie sheet on
  the middle shelf. Bake for 12 minutes and feel secure in knowing that you
  have passed on a small piece of America's heritage on to your children.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: American Coffee Cake
 Categories: Breads, Osg
   Servings:  2
 
  4 1/2 c  Flour
      4 ts Baking powder
      1 ts Salt
      4 tb Sugar
      2 tb Butter; or lard - rounded
      2 ea Eggs
  1 1/3 c  Milk
           Topping:
      1 ts Cinnamon
      1 tb Butter
    1/2 c  Flour
    1/2 c  Sugar
 
  Sift flour, add baking powder, salt, sugar. Sift three times. Chop butter
  in with spoon. Beat up whites until stiff. Add egg yolks, beat. Add milk.
  Beat all together, turn into 2 square pans and spread with the topping
  mixture.
  
  Source: Casstown Lostcreek Grange, Miami County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: American Garlic and Parsley Bread - Machine
 Categories: Breads, Breadmaker
   Servings: 12
 
  1 1/2 ts Active dry yeast
      3 c  Bread flour
      3 tb Wheat germ
      3 tb Wheat bran
  1 3/4 ts Salt
      2 tb Sugar
      2 tb Vegetable oil
      2    Garlic cloves, minced
      3 tb Chopped fresh parsley
  1 1/4 c  Water
 
       Add all ingredients in the order suggested by your bread machine
  manual and process on the basic bread cycle according to the manufacturer's
  directions.  For DAK/Welbilt, use White bread setting. Let the loaf cool
  before slicing.  Serve plain or toasted.
       "This is good bread for a steak sandwich, French dip roast beef, or a
  grilled mozzarella cheese and tomato sandwich.  Baking the garlic right in
  the bread lightens the garlic flavor.  If this is not a strong enough
  garlic statement for you, add another clove."
  
  From: The Best Bread Machine Cookbook Ever By: Madge Rosenberg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Amish Friendship Bread
 Categories: Breads, Amish
   Servings:  6
 
      3    Eggs
    2/3 c  Oil
      2 c  Flour
      1 c  Sugar
  1 1/4 ts Baking powder
  1 1/2 ts Cinnamon
    1/4 ts Salt
    1/2 ts Baking soda
      1 c  Chopped nuts or raisins,
           -optional
           Starter Batter
 
  To starter batter, add remaining ingredients. Pour into well greased and
  sugared loaf pans. Bake at 350 degrees 50 to 55 minutes. Check after 45
  minutes. (Can be put in 3 small loaf pans.)
  
  STARTER BATTER: 1/3 C Flour 1/3 C Sugar 1/3 C Milk
  
  Day 1: Pour starter into plastic container. Cover loosely. Do not
  refrigerate.
  
  Day 2, 3, 4:  Stir.
  
  Day 5:  Add 1 cup EACH: flour, sugar, milk. Stir.
  
  Day 6, 7, 8:  Add 1 cup EACH: flour, sugar, milk. Stir. Pour 1 cup out and
  divide into 3 parts, 1/3 cup each. Give 1/3 cup starter and following
  recipe to each of two friends. This is Day 1 for them. All batters must be
  mixed and stored in plastic bowls.
  
  RECIPE CLIPPED By: Jim Bodle 8/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Amish Friendship Bread
 Categories: Breads, Amish
   Servings:  6
 
    2/3 c  Oil
      3    Eggs
      2 c  Flour
      1 c  Sugar
      2 ts Vanilla
    1/2 ts Salt
  1 1/2 ts Cinnamon
      2 ts Baking powder
  1 1/2 ts Baking soda
    1/2 ts Nutmeg, optional
 
  The contributor wrote: I was thinking the other day of putting this recipe
  in the echo because I thought maybe someone would want to use it as a
  holiday gift.  You beat me to it. My sister-in-law made this cake and it
  was delicous but she did not know the complete recipe either. Well I found
  it in my local newspaper one day. Here it is for you and anyone else who
  might like to try it.
  
  DAY ONE:        To make your own starter from scratch, mix 1 cup each
  flour, sugar and milk in a bowl.  Cover lightly. DAY TWO: Relax DAY THREE:
  Mixture is bubbling.  Please stir. DAY FOUR: Mixture is still bubbling -
  please stir again DAY FIVE: Add 1 cup each of flour, sugar and milk. Stir
  DAY SIX:        We Relax DAY SEVEN: Mixture is bubbling. Please stir. DAY
  EIGHT:      Mixture is bubbling. Please stir again. DAY NINE: Yup, needs to
  be stirred one last time. DAY TEN: Add 1 cup each of milk, sugar and milk.
  Stir well.
  
  TO FINISH THE CAKE:  Take out 3 cups of starter and put 1 cup each into
  three small containers.  Add a bright bow or wrap in colored cellophane.
  Give to three friends with this entire set of instructions (your friends
  should begin with day two), and include a personal note of friendship.
  
  CAKE:  Add the following to your portion of the remaining batter.
  
  Stir well, but do no use an electric mixer.  Bake in floured and greased
  bundt pan at 350 oF for 40-50 minutes.  Cool on a rack for about an hour.
  Turn over onto serving plate.  Optional - add frosting or sprinkle with
  powdered sugar.
  
  For variety, add desired amount of one or more of the following
  ingredients: chopped apple, nuts, raisins, dates, chocolate chips, cocoa,
  up to 4 ripe bananas or drained fruit cocktail.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Amish Friendship Bread
 Categories: Breads
   Servings:  4
 
      3    Eggs
    2/3 c  Oil
      2 c  Flour
      1 c  Sugar
  1 1/2 ts Baking powder
  1 1/2 ts Bicarbonate of soda
  1 1/2 ts Cinnamon
      2 ts Vanilla essence
 
  DAY 1:   Starter cup DAY 2, 3, 4: Stir well DAY 5: Add 1 cup each of milk,
  sugar, flour DAY 6,7,8,9: Stir Well DAY 10: Add 1 cup each of milk, sugar,
  flour
  
  Then take out 3 cups - keep 1 sup for your next batch, give away 2 cups.
  
  To the remainder of the batch, add the ingredients listed above, and pour
  into greased and lined tins, half-filling them.  Bake in a moderate oven 35
  minutes, or until done.
  
  You can add 1 cup nuts, crushed pineapple, sultana, coconut, grated apple
  or whatever takes your fancy.
  
  PS:  Keep starter cup unlidded and in a large container, as it rises quite
  a lot on a hot day.   I cover mine with a tea-towel.
  
  Shared by:  Mike Kear
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Amy's Cornbread
 Categories: Breads
   Servings:  4
 
      1 pk Frozen Broccoli
      2 c  Grated Cheddar Sharp Cheese
      1    Medium Onion, Chopped
      1    Box Jiffy Cornbread Mix
 
  Bake in glass pan for 25-30 minutes in preheated 400F oven.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Anadama Bread
 Categories: Breads, Bread machi
   Servings:  1
 
      1 pk Yeast
  3 1/2 c  Bread flour
    1/3 c  Yellow cornmeal
  1 1/2 c  Boiling water
    1/3 c  Molasses
      1 ts Salt
      2 ts Butter
 
  Place cornmeal into bowl.  Carefully pour boiling water into cornmeal,
  stirring to make sure it is smooth.  Let stand to cool about 30 minutes.
  Stir in molasses, salt and butter.  Place yeast in pan, bread flour, then
  the cornmeal mixture.  Select white bread and push start. DAK bread/maker -
  jean hores
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Anadama Raisin Batter Bread
 Categories: Breads
   Servings:  2
 
      1 c  Milk
      1 c  Water
      1 c  Corn meal, preferably yellow
           -and stone-ground
      3 tb Sweet butter
    1/2 c  Molasses
    1/2 c  Warm water
      2 tb Dry yeast
    1/2 ts Sugar or honey
      2 ts Salt
  5 1/2 c  Unbleached white flour
           -(approx)
      1 c  Gold raisins
 
  Makes 2 loaves.
  
  IN a good-sized saucepan bring the milk and 1 cup water to a boil. Turn off
  the heat and sprinkle in the corn meal, stirring energetically with a wire
  whisk or fork.  Add the butter and molasses and stir until evenly mixed.
  Cool to lukewarm.
  
  In a large mixing bowl dissolve the yeast in the half-cup warm water with
  the sugar or honey.  When bubbly, add cornmeal mixture, salt, and 2 1/2
  cups of the flour.  It should be thick but still beatable. Beat 5 minutes
  with an electric mixer.
  
  Stir in the raisins.  Gradually add 2/12 to 3 cups more flour, beating with
  a large spoon until the battter is too stiff to continue beating and holds
  together in a mass in the center of the bowl.
  
  Cover the bowl with a damp towel and let it sit until the dough has risen
  to twice its original volume.  Stir down with the spoon. If you wish, let
  it rise a second time.  Stir down. Divide the dough between two buttered
  large loaf pans.  Be sure you get equal amounts in each pan. Squish it into
  the corners with your fingers. Press to smooth the tops a bit; don't worry
  if they look like a lava flow.
  
  Cover the pans with a towel and let rise until batter reaches the tops of
  the pans.  Preheat oven to 350F.  Bake 40 - 45 minutes, until the loaves
  are brown but don't quite have a hollow sound when tapped on the bottoms.
  Remove them from the pans and put directly on the oven rack. Bake another 5
  minutes to crisp the crust.
  
  Cool on a rack.
  
  The Garden Way Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Angel Biscuits, No Rising Necessary
 Categories: Breads
   Servings:  1
 
      1    Cake Yeast
      3 ts Baking Powder
      2 tb Lukewarm Water
      4 tb Sugar
      5 c  Plain Flour
      1 ts Salt
      1 ts Soda
      1 c  Shortening
      2 c  Buttermilk
 
  Dissolve yeast in water. Into a bowl, sift flour with other dry
  ingredients. Cut in shortening, add buttermilk, then add yeast mixture.
  Stir until all flour is dampened. Knead on floured board a minute, roll to
  desired thickness, and cut with a biscuit cutter. Bake at 400F for about
  12 minutes. Dough may be kept refrigerated and used about a week.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Angel Biscuits
 Categories: Breads
   Servings: 24
 
      2 pk Dry yeast, 1/4oz each
    1/4 c  -Warm water (110-degrees)
      2 c  Buttermilk; warm
      5 c  Flour
    1/3 c  Sugar
      1 tb Baking powder
      1 ts Baking soda
      1 tb Salt
      1 c  Shortening
           Butter; melted
 
     Dissolve yeast in warm water. Let stand 5 minutes. Stir in the
  buttermilk; set aside.
  
     In a large mixing bowl, combine flour, sugar, baking powder, soda and
  salt. Cut in shortening with a pastry blender until mixture resembles
  coarse meal. Stir in yeast/buttermilk mixture; mix well.
  
     Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll
  to a 1/2-inch thickness. Cut with a 2-1/2-inch biscuit cutter. Place on a
  lightly greased baking sheet. Cover and let rise in a warm place about
  1-1/2 hours.
  
     Bake at 450 for 8-10 minutes. Lightly brush tops with melted butter.
  
  =Faye Hintz, Springfield,MO, "Taste of Home" Premiere Edition
  
  Posted by: Dave Grainer
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Annie Mae Jones' Yeast Rolls
 Categories: Breads
   Servings: 24
 
  5 1/2 c  Flour
    1/3 c  Sugar
      2 pk Yeast,dry
      1 ts Salt
    3/4 c  Milk
    1/2 c  Water
      4 tb Butter,at room temperature
      2    Eggs

MMMMM--------------------CONFECTIONERS' SUGAR GLAZE-------------------------
      1 c  Confectioners' sugar,sifted
      2 tb Orange juice
 
  1. In a large bowl thoroughly mix 2 cups of the flour, the sugar, yeast and
  salt.
  2. Combine milk, water, and butter in a saucepan. Place over low heat and
  stir until butter is melted. Mixture should be just warm, about 115-120'F.
  on thermometer.
  3. Gradually add milk mixture to dry ingredients and eat for 2 minutes at
  medium speed of electric mixer, scraping bowl often. Add eggs and beat
  well.
  4. With a wooden spoon stir in sufficient additional flour (3 to 3-1/2
  cups) to make a soft dough. turn out on a lightly floured board and knead
  about 10 minutes, or unil satiny and smooth. Form into a ball and place in
  a warm bowl that has been generously greased with soft butter at room
  temperature. Turn to coat all sides with butter. Cover and let rise in a
  warm place until double in bulk, about 1 hour.
  5. Punch down and shape into small balls. Place about 1/2" apart on greased
  baking sheets and again let stand free from drafts in a warm place until
  double in bulk.
  6. Bake in preheated 350'F. oven for 25-30 minutes, or until lightly
  browned.
  7. Serve warm.
  8. If necessary, undercook rolls just slightly; then reheat just before
  serving.
  9. If desired, you may fold in about 1 cup lightly floured raisins to dough
  during final kneading. Then frost rolls while warm with Confectioners'
  Sugar Glaze.
  
  *** CONFECTIONERS' SUGAR GLAZE ***
  Combine sugar with 1 tablespoon orange juice. Add sufficient additioal
  orange juice to make a medium-thin glaze.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Annie Mae Jones' Buttermilk Biscuits
 Categories: Breads
   Servings: 18
 
      3 c  Flour,all-purpose,sifted
      1 ts Salt
    1/2 ts Baking soda
      3 ts Baking powder
    2/3 c  Shortening
      1 c  Buttermilk
      4 tb Butter (opt)
 
  1. Preheat oven to 450'F.
  
  2. Sift flour, salt, soda, and baking powder into mixing bowl. Cut in
  shortening, using 2 knives, a pastry cutteror your hands dusted with flour.
  Add sufficient buttermilk to make a soft dough. Knead lightly and turn out
  onto a lightly floured board. Roll out to 1/2" thickness and cut with
  biscuit cutter into rounds. Place rounds not touching - for crisper
  biscuits - or close together - for softer biscuits - on ungreased baking
  sheet. Brush with melted butter if desired and bake in preheated oven 12-15
  minutes, or until firm and lightly browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Annie Mae's Georgia Date-Pecan Bread
 Categories: Breads
   Servings:  1
 
    1/2 c  Dates, dried, finely chopped
      1    Egg
      1 c  Sugar
      2 tb Butter, melted
      2 c  Flour, all-purpose, sifted
      3 ts Baking powder
    1/4 ts Baking soda
    3/4 ts Salt
    1/2 c  Orange juice
    1/4 c  Water
      1 c  Pecans, chopped
 
  Soak dates for 2 hours in water, then drain and dry on paper toweling. In a
  bowl, mix egg, sugar, and butter. Sift flour with baking powder, baking
  soda, and salt. Add dry ingredients alternately with orange juice and
  water, beginning and ending with dry ingredients. Stir in dates and pecans
  and beat until well blended. Pour mixture into a greased 9x5x3" loaf pan.
  Bake in a preheated 350'F. oven for about 2 hours, or until bread tests
  done in the center. Unmold and cool on a rack. This keeps well and is
  excellent for a morning coffee party.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Another Sourdough Starter
 Categories: Breads
   Servings:  1
 
           No Ingredients
 
  Make a starter of 1 bottle stale beer with equal parts of flour. Let set as
  usuall until you have a sourdough starter (about 3 days) then mix 1 cup
  starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till
  smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1
  T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a
  soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch
  down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30
  minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in
  there. This was the sourest sourdough I'd ever eaten but it was to die for.
  from Kylli
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Antebellum Rice Bread
 Categories: Breads
   Servings:  1
 
      1 tb Melted butter
    1/2 tb Melted shortening
      1 c  Cooked rice
    1/2 c  Cornmeal
      1 ts Salt *
      1 ds Cayenne pepper (optional)
      1 c  Milk
      3    Eggs, beaten
 
  This one is from The Bread Winners Cookbook by Mel London.
  
  This recipe was given to me by an old friend in Savannah, who told me that
  it was a favorite breakfast bread on the plantations.
  
  * The salt, though traditional, may be eliminated if you choose to do so.
  
  Place the melted fats and the rice in a heavy saucepan, covered, over very
  low heat.  Mix cornmeal and salt and pepper, then stir milk into beaten
  eggs and blend in the cornmeal.  Blend together with the rice mixture and
  put into greased 8- or 9-inch square pan.
  
  Bake at 450 deg.F. until firm when tapped with finger and well browned on
  top--about 25 minutes.
  
  Cut into squares to serve.
  
  Makes 1 to 1 1/2 dozen squares.
  
  NOTE:  This just looked like an interesting combination... and like
  something that would create a little more (or different) texture.. a fun
  bread.  It almost sounds like it might come out a custardy bread...
  
  Posted by Kyosho Connick. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple and Cheddar Corn Muffins
 Categories: Breads
   Servings: 12
 
           Cherri Langley   RVSN34B
  1 2/3 c  Flour
      1 ts Flour
  1 1/2 oz Uncooked yellow corn meal
      1 tb Baking powder
    3/4 lb Apples;cored,pared,finely
           Chopped..wt before cutting
    1/2 c  Corn;thawed frozen
  2 1/4 oz Cheddar;reduced fat,shredded
    1/3 c  Sugar
      1 ds Cinnamon
      1 ds Nutmeg
    1/3 c  Corn oil
      2 ts Corn oil
      3    Eggs; lightly beaten
 
  1.  Preheat oven to 400 F.  Line 12 muffin pan cups with paper baking cups.
  2.  In large bowl combine flour, cornmeal, and baking powder. Add apples,
  corn, cheese, sugar, cinnamon, nutmet, stirring to combine. In small bowl,
  beat eggs and oil; stir into flour mixture (do not overbeat...the mixture
  will be stiff). 3.  Fill baking cups and bake in center of oven for 15
  minutes. Makes 12 muffins. ONE MUFFIN= 1 1/2 F, 1/2 P, 1 B, 1/4 F, 25
  Optional cal. Cherri Langley said the recipe is from Simply Light Cooking
  cookbook she obtained at a Weight Watchers meeting. Said cookbook was just
  great!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Banana Bread
 Categories: Breads
   Servings:  8
 
    1/2 c  Butter, Softened
    1/2 c  Brown Sugar
    1/2 c  Granulated Sugar
      2 x  Eggs
      3 tb Sour Cream
           Banana, Mashed
      1 ts Vanilla
      2 c  Flour
      1 ts Baking Powder
      1 ts Baking Soda
    1/2 ts Cinnamon
      2 x  Apples, Cored And Chopped
    1/2 c  Chopped Walnuts
 
  Preheat oven to 350F.  Cream butter and sugars, and beat in eggs. Stir in
  sour cream, banana and vanilla.  In a separate bowl, combine flour, baking
  powder, soda and cinnamon.  Gradually add to butter mixture. Gently stir in
  apples and nuts.  Spoon into greased bread pan and bake for 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Bran Muffins
 Categories: Breads
   Servings: 12
 
  1 1/4 c  Bran
      1 c  Whole wheat pastry flour
  2 1/2 ts Baking powder
    3/4 ts Nutmeg
    1/4 ts Ground cloves
    1/3 c  Milk
      2    Eggs
    3/4 c  Maple syrup
    1/4 c  Butter
      1 c  Apples, green are best,
           Chopped
      1 c  Raisins (opt)
 
  Combine bran, flour, baking powder, nutmeg and cloves; set aside.  Cream
  together milk, eggs, maple syrup, and butter; fold in flour mixture.  Stir
  in apples and raisins.  Pour into oiled muffin tins, and bake at 350
  degrees until tops split, 15 to 25 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Bread
 Categories: Breads, Desserts
   Servings: 12
 
      4 c  Flour
      2 ts Baking Soda
      1 ts Salt
      2 ts Cinnamon
      2 c  Sugar
      4 x  Eggs, Beaten
      1 c  Vegetable Oil
    1/4 c  Sour Cream
      2 ts Vanilla
      2 c  Chopped Apples
      1 c  Chopped Nuts
 
  Preheat oven to 350 deg F.  Sift together flour, baking soda, cinnamon and
  salt.  Set aside.  Combine sugar, eggs, oil, sour cream and vanilla; beat
  well. Blend into flour mixture.  Fold in apples and nuts.  Pour into two
  greased and floured loaf pans.  Bake 1 hour or until loaves test done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Breakfast Bread
 Categories: Breads, 1941
   Servings:  9
 
      2 c  Flour
      1 ts Salt
      2 tb Brown sugar
    3/4 c  Milk
      1 ts Cinnamon
      2 tb Melted butter or butter
           -substitute
      3    Apples
      4 ts Baking powder
      4 tb Shortening
      2 c  Chopped raisins
      1    Egg, well beaten
      2 tb Brown sugar
 
  Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in
  shortening and add raisins.  Add sufficient milk to which egg has been
  added to make a stiff dough.  Mix thoroughly. Pour into well-oiled shallow
  pan.  Brush dough with melted butter. Pare, quarter, and core apples and
  cut in thin slices. Arrange in rows in the dough, allowing edges to
  overlap. Brush apples with more melted butter and sprinkle with cinnamon
  and brown sugar which have been mixed together.  Bake in moderate oven (400
  F) 20 minutes or until apples are tender.  9 servings. Lola Moore,
  Middlesboro, KY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Bread
 Categories: Breads, Desserts
   Servings:  2
 
MMMMM--------------------------CREAM TOGETHER-------------------------------
    1/2 c  Butter
      1 c  Sugar
      2    Eggs
      1 ts Vanilla
    1/2 ts Salt
      2 tb Milk

MMMMM-------------------------------ADD------------------------------------
      2 c  Apples
           -peeled and diced
      2 c  Flour

MMMMM-------------------TURN INTO 2 SMALL OR ONE LAR------------------------

MMMMM-----------------------GREASED AND FLOURED----------------------------

MMMMM-----------------------------TOPPING----------------------------------
      2 tb Butter
      2 tb Flour
      2 tb Sugar
      1 ts Cinnamon
 
  Sprinkle on top Cook at 350 for about 45 minutes (test, this line unknown
  at time of entry into database. The "LaRK" (Cooking, WP51, Chatter)
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 03-22-93 (05:55) Number: 3520 From: LAWRENCE
  KELLIE              Refer#: NONE To: CINDY VINCENT Recvd: NO Subj: Re: I
  need recipes!!           Conf: (52) CookingEch
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Bread
 Categories: Breads
   Servings:  1
 
    1/2 c  Shortening
      1 c  Sugar
      2    Eggs
      1 tb Baking soda
      2 tb Sour milk
      2 c  Flour
      1 ts Salt
      1 ts Vanilla
      2 c  Finely chopped apples
    1/2 c  Nutmeats
 
  Cream shortening, sugar, and eggs.  Dissolve baking soda in sour milk. (1
  tbsp. of vinegar plus 2 tsp. milk can be substituted in place of the sour
  milk).  Add sour milk and baking soda mixture to the creamed mixture. Then
  add remaining ingredients and mix together.  Put in a large greased loaf
  pan and top with the following topping.
  
  Mix together:
  
  2 tbsp. butter    2 tbsp. flour 2 tbsp. sugar 1 tsp. cinnamon
  
  Bake at 350 degrees for 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Butter Bread
 Categories: Breads
   Servings:  6
 
      1    Text Only
 
  Notes: Bake the apple butter right into the bread. Try substituting any
  favorite jam or jelly for the apple butter.
  
  INGREDIENTS:            1 1/2 lb loaf:  1 lb loaf: water 1 1/3 cup 1 cup
  vegetable oil           2 2/3 Tbsp      2 Tbsp apple butter 2/3 cup 1/2 cup
  sugar                   1 1/3 Tbsp      1 Tbsp salt 1 1/3 tsp 1 tsp whole
  wheat flour       1 1/3 cup       1 cup bread flour 2 2/3 cup 2 cup yeast 2
  1/2 tsp       1 1/2 tsp
  
  Source: The Bread Machine Cookbook by Donna Rathmell German ISBN#
  1-55867-025-4
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Cheddar Muffins
 Categories: Muffins, Cheese, Breads
   Servings:  4
 
    1/2 c  Shortening
    1/2 c  Sugar, Granulated
      2    Eggs, Lg
  1 1/2 c  Unbleached Flour
      1 ts Baking Soda
      1 ts Baking Powder
    1/2 ts Salt
    3/4 c  Oats, Quick Cooking
      1 c  Apples, Finely Chopped
    2/3 c  Cheddar, Sharp Coarse Grate
    1/2 c  Pecans, Chopped
    3/4 c  Milk
           Apple Slices, *
           Butter, Melted
           Cinnamon-Sugar Mixture
 
  * You should have 12 to 15 thin slices of unpeeled red apple for this
  recipe.
  ~-------------------------------------------------------------------------
  Preheat the oven to 400F.  Cream the shortening and sugar together and add
  the eggs, one at a time, beating well after each addition Combine the
  flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly.
  Gradually stir the flour mixture into the shortening mixture. In this
  order, add the oats cheddar and pecans, mixing well after each addition.
  Gradually add the milk, stirring until all the ingredients are just
  moistened.  Grease the muffin pans and fill each cup 2/3rds full of batter.
  Dip the apple slices in the melted butter and then into the cinnamon-sugar.
  Press 1 apple slice into the top of each muffin. Sprinkle lightly with
  cinnamon-sugar and bake for 25 minutes in the preheated oven, or until
  golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Cheddar Muffins
 Categories: Muffins
   Servings: 12
 
MMMMM-----------------------------BARB DAY----------------------------------
      1 lg Golden Delicious apple; or
           - Pippin
  1 1/2 c  Flour
    1/4 c  Oatmeal; regular, uncooked
      2 tb Sugar; (optional)
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    3/4 c  Milk
      2    Eggs
    1/4 c  Unsalted butter; melted
           - or low-fat margarine
    3/4 c  Cheddar cheese; finely
           - grated
 
    Makes 12 standard muffins
    Preheat oven to 400 degrees F. Butter standard muffin tins. (I use Pam
  spray for alll muffin tins and loaf pans...works great!
    Peel, halve and core the apple.  Cut it into 1/8" dice.  Set aside.
    In a large bowl, stir and toss together the flour, oatmeal, sugar (if
  using), baking powder, baking soda and salt.  Set aside.  In a medium bowl
  whisk together the milk, eggs and melted butter until smooth.  Stir in the
  apple and cheese.  Add to the combined dry ingredients and stir just until
  blended.
    Spoon the mixture into the prepared muffin tins, filling each cup about
  3/4 full.  Bake until a toothpick inserted in the center of a muffin comes
  out clean, about 20 minutes.  Cool in the tins for 3 minutes, then remove.
  
    Source:  Williams Sonoma Kitchen Library, Muffins and Quick Breads
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Cheese Bread
 Categories: Breads, Cheese
   Servings:  8
 
    1/2 c  Butter Or Margarine
    2/3 c  Sugar
      2 x  Eggs
           Apple, Peeled And Chopped
    1/2 c  Grated Sharp Cheddar Cheese
    1/3 c  Chopped Walnuts
      2 c  Flour
      1 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Salt
 
  Preheat oven to 350F.  Cream butter and sugar, beating until light. Beat
  in eggs, one at a time.  Stir in apples, cheese and nuts.  In separate
  bowl, combine flour, baking powder, baking soda and salt. Gradually and
  gently stir into apple mixture.  Pour into greased loaf pan and bake 1
  hour.  Cool 10 minutes before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Cinnamon Muffins
 Categories: Muffins
   Servings: 12
 
      1    Egg
      2 c  Bisquick baking mix
    3/4 c  Apple, peeled & finely
           - chopped
    1/3 c  Sugar
    2/3 c  Milk
      2 tb Oil, vegetable
      2 ts Cinnamon, ground
 
  Preheat oven to 400F. Grease bottom only of 12 medium muffin cups. Beat egg
  slightly, stir in remaining ingredients just till moistened. Divide batter
  evenly among cups. Bake till golden brown, 15 to 17 minutes.
  
  posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Crunch Muffins
 Categories: Muffins, Breads
   Servings:  4
 
  1 1/2 c  Unbleached Flour, Sifted
    1/2 c  Sugar
      2 ts Baking Powder
    1/2 ts Salt
  1 1/2 ts Ground Cinnamon
    1/4 c  Vegetable Shortening
      1    Large Egg, Slightly Beaten
    1/2 c  Milk
      1 c  Tart Apples *
           Nut Crunch Topping
 
  * Apples are to be washed and cored. Shred the unpeeled apples for recipe.
  ~-------------------------------------------------------------------------
  Sift together flour, sugar, baking powder, salt and cinnamon into mixing
  bowl.  Cut in shortening with pastry blender until fine crumbs form.
  Combine egg and milk.  Add to dry ingredinets all at once, stirring just
  enough to moisten.  Stir in apples.  Spoon batter into paper-lined 2
  1/2-inch muffin-pan cups, filling 2/3rds full.  Sprinkle with nut crunch
  topping.  Bake in 375F oven for 25 minutes or until golden brown. Serve
  hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together
  1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon
  in small bowl.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Hearth Bread
 Categories: Breads
   Servings:  1
 
  1 1/2    To 1 3/4 cups unsifted
           -all-purpose
           Flour
      1 pk Rapid-rising dry yeast
    1/2 ts Salt
    2/3 c  Very warm water (120 degrees
           -to
    130    Degrees F)
    1/2 c  Olive oil
      1 tb Honey
      1 tb Butter
      1 lg Golden delicious or other
           Sweet firm apple, peeled,
           -cored,
           And cut into 1/4-inch thick
           -slices
    1/4 ts Coarse (kosher) salt
           (optional)
 
  Sweet apples and salty bread provide an intriguing contrast in taste. To
  ensure that the hearth bread remains light and crisp, keep the dough soft:
  Don't work in too much flour and knead it gently.
  
  Makes 1 loaf (6 servings)
  
  1. In large bowl of heavy-duty electric mixer, combine 1 1/2 cups flour,
  the yeast, and salt. Slowly beat in water, 1/4 cup olive oil, and the
  honey; vigorously beat mixture 10 minutes. Cover bowl with clean cloth and
  let dough rise in warm place, away from drafts, 40 minutes.
  
  2. Meanwhile, in a large skillet, melt butter. Add apple slices and saute'
  until very lightly browned; set aside.
  
  3. After dough has risen 40 minutes, turn out onto floured surface. Gently
  knead in as much of remaining 1/4 cup flour as necessary to form a very
  soft dough - about 1 minute. Gently work apple slices into the dough.
  
  4. Lightly oil large baking sheet. With floured fingers, shape dough into a
  9 inch round on oiled sheet. Cover with clean cloth and let rise in warm
  place, away from drafts, until double in size - about 30 minutes.
  
  5. Heat oven to 400 degrees F. With pastry brush, coat top of dough round
  with 2 tablespoons olive oil; sprinkle with coarse salt, if desired. Bake
  15 to 20 minutes or until hearth bread is browned.
  
  6. Drizzle hearth bread with remaining 2 tablespoons olive oil and serve
  warm.
  
  Nutritional information per serving - protein: 4 grams; fat: 20 grams;
  carbohydrate: 34 grams; fiber: 2 grams; sodium: 195 milligrams;
  cholesterol: 5 milligrams; calories: 335.
  
  From: Country Living, September, 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Muffins (No Fat)
 Categories: Breads
   Servings:  2
 
           -Kathleen Kincaid  NRRN96A
    1/2 c  Applesauce
    1/2 c  Apples; diced
      1 ts Cinnamon
    1/8 ts Cloves
      2    Eggs
      6 tb Flour
      1 ts Baking powder
    2/3 c  Powdered milk
     10 pk Sweet and Low
      1 ts Vanilla
    1/2 c  Carrots; grated
 
  Mix all ingredients.  Spray muffin tin with Pam. Divide equally. Bake at
  350 F. for 25 minutes.  Makes 12 muffins which is TW0 SERVINGS of SIX (yes
  6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1
  Bread, 1 Fruit, 1 Milk, 1 Protein and 1/4 Vegetable. This recipe is no fat.
  You may substitute Egg Beaters for the eggs and Equal for the Sweet and
  Low.  Freeze well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Nut Coffee Cake
 Categories: Breads
   Servings:  1
 
    1/2 c  Shortening
      1 c  Sugar
      2    Eggs
      1 ts Vanilla
      2 c  Flour
      1 ts Baking powder
      1 ts Baking soda
    1/4 ts -Salt
      1 c  Sour cream
      2 c  Apple; finely chopped
           Topping:
    1/2 c  Nuts; chopped
    1/2 c  Brown sugar; packed
      1 ts Cinnamon; ground
      2 tb Butter; melted
 
  Fat grams    per serving:              Approx. Cook Time: :40
    Preheat oven to 350F. In mixing bowl, cream together shortening and
  sugar. Add eggs and vanilla, beat well. Combine flour, baking powder,
  baking soda and salt. Add to creamed mixture, alternating with sour cream.
  Fold in apple. Spread batter in greased 13 X 9 X 2" baking pan or large
  greased bundt pan. Combine nuts, brown sugar, cinnamon and butter. Sprinkle
  nut mixture evenly over batter. Bake 350F for 35-40 minutes.
  
  Source: AWARE Cookbook II (Nancy Fisher) posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Oatbran Scones
 Categories: Breads
   Servings:  6
 
      3 c  All-purpose flour
    1/2 c  Sugar
      2 tb Baking powder
      2 ts Cinnamon
      1 c  Margarine
      2 c  Oatbran
      2    Golden Delicious apples,
           -grated with skin
    2/3 c  Currants
    3/4 c  2 % milk
      4    Egg whites
 
  In a large mixing bowl, mix together flour, sugar, baking powder and
  cinnamon.  Use two knives to cut margarine into a dry mixture until
  crumbly.  Stir in oatbran, grated apple, and currants.  In a measuring cup,
  whisk together 4 egg whites with milk.  Mix egg mixture into oatbran
  mixture until moistened.  Grease large cookie sheet and spread dough so
  that it is approximately 1 inch thick, 9 inches wide and 15 inches long.
  Score the dough into at least 18 squares.  Bake at 375 deg F for 25-30
  minutes.  Best served warm with jam. Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Roll
 Categories: Desserts, Breads
   Servings:  6
 
      3 c  Flour
      6 ts Baking powder
      6 tb Shortening (lard)
           Milk, enough to form biscuit
           -batter,
           Roll thin, cover with sliced
           -tart
           Apples, roll lke jelly roll
           -and slice
           Into a tin (good sized
           -baking dish) put:
      2 c  Maple syrup
      2 c  Hot water
      1 tb Butter
 
  Make rich baking powder biscuits using:
  
  Bring this to a boil in hot (400) oven.  Put slices in this. Bake until
  brown and serve in cereal dishes with its own sauce poured over it. M.T.
  Perrin
  
  From: Vermont Cook Book Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Rolls
 Categories: Breads, 1941
   Servings:  8
 
      2 c  Flour
      4 ts Baking powder
    3/4 c  Milk
      4 c  Pared, sliced apples
    1/4 c  Brown sugar
    1/2 ts Salt
    1/4 c  Shortening
      2 tb Melted butter or butter
           -substitute
      1 ts Cinnamon
      1 c  Brown sugar
 
  Sift flour, measure, and sift with baking powder and salt.  Cut in
  shortening with 2 spatulas.  Add milk, Mix quickly and lightly. Turn onto
  lightly floured board.  Roll in oblong sheet 1/4 inch thick. Brush with
  melted butter.  Cover with apples. Sprinkle with 1 cup sugar and the
  cinnamon which have been mixed. Roll like a jelly roll. Cut in slices 1 1/2
  inches thick. Sprinkle 1/4 cup brown sugar over bottom of well-oiled pan.
  Place rolls, cut down, in pan.  Bake in hot oven (425 F) about 40 minutes.
  8 servings. Anna D. Larsen, Alpha, MN.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Scones
 Categories: Breads, Desserts
   Servings: 18
 
      2 c  Flour
      3 ts Baking Powder
      2 tb Sugar
    1/2 ts Cinnamon
    1/2 ts Salt
      6 tb Shortening
    1/2 c  Apples, Peeled, Chopped Fine
    1/2 c  Raisins
      4 tb Cold Apple Juice Or Water
 
  Preheat oven to 400F.  Mix together dry ingredients.  Cut in shortening as
  you would for a pie crust.  Stir in apples and raisins. Add enough juice to
  make a stiff dough. On floured surface, roll dough about 1/2" thick. Cut
  into triangles and bake on cookie sheet for 10 minutes, or until light
  brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Spice Bread
 Categories: Breads
   Servings:  6
 
      1 c  Milk
  1 1/2 tb Lemon juice
      1    Stick butter, room temp
  1 1/2 c  Dark brown sugar
      2    Eggs, beaten
      1 ts Vanilla
  3 1/4 c  All purp flour
      2 ts Baking soda
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/4 ts Salt
      2 c  Apples, peeled, chpd
 
  ~Granny Smith
  
  Preheat oven 350. Lightly butter 2 8x4" baking pans. Combine milk and lemon
  juice in sm bowl. Let stand 5 mins. Cream butter with sugar in med bowl.
  Add eggs and vanilla and beat until smooth. Add milk mixture. Combine dry
  ingreds in another med bowl and blend into butter mixture. Fold in chopped
  apples. Spoon batter into prepared pans. Bake until tester comes out clean,
  about 45 mins. Cool in pans 10 lmins. Transfer to rack.
  
  Posted by:  Sherilyn Schamber (JHXX93B) - Prodigy Reposted by: Debbie
  Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Streusel Coffee Cake
 Categories: Breads
   Servings:  6
 
      2 c  Bisquick baking mix
      1 ts Cinnamon; ground
    2/3 c  Applesauce; sweetened
      1 ts Vanilla
    1/4 c  Sugar
      1    Egg
    1/4 c  Vegetable oil
           Streusel topping:
    1/4 c  Bisquick baking mix
      2 ts Firm butter or margarine
    1/4 c  Packed brown sugar
    1/2 ts Ground cinnamon
      2 ts Finely chopped nuts
 
  Grease round pan, 9 x 1 1/2". Mix all ingredients except Streusel Topping
  until moistened. Spread batter in pan; sprinkle with Streusel Topping. Bake
  in a preheated 400 degree oven until wooden toothpick inserted in center
  comes out clean, about 20 to 25 minutes. Serves warm. Streusel Topping: Mix
  all ingredients until crumbly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Streusel Muffins
 Categories: Muffins, Breads
   Servings:  6
 
     18    Regular muffins
 
  The delicious crumb topping makes these muffins taste like miniature coffee
  cakes. Good at tea time and also for brunch. Cool at least 1 hour before
  serving.
  
  Topping
  
  1/2 cup chopped walnuts 1/4 cup all-purpose flour 3 tablespoons granulated
  sugar 2 tablespoons butter, at room temperature 1/4 teaspoon ground
  cinnamon
  
  Batter
  
  1 1/2 cups all-purpose flour 1/2 cup granulated sugar 2 teaspoons baking
  powder 1 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon
  salt 2 large eggs 1 cup sour cream 1/4 cup (1/2 stick) butter, melted 1 cup
  diced unpeeled apple, preferably a tart apple such as Granny Smith or
  Greenings
  
  Heat oven to 375 F. Grease muffin cups or use foil baking cups.
  
  Put streusel topping ingredients into a medium-size bowl. Mix with a fork,
  then crumble with fingers until mixture looks like chopped walnuts.
  
  To make the muffin batter, thoroughly mix fllour, sugar, baking powder,
  cinnamon, allspice, baking soda, and salt in a large bowl.
  
  Break eggs into another bowl. Add sour cream and melted butter, and whisk
  until well blended. Stir in diced apple.
  
  Pour egg mixture over flour mixture and fold in just until dry ingredients
  are moistened.
  
  Scoop batter into muffin cups. Top each muffin with about 2 teaspoons of
  the streusel topping.
  
  Bake 20 to 25 minutes, or until browned. A toothpick inserted into the
  center should come out clean. Remove from pans and let cool at least 1 hour
  before serving.
  
  Source: Muffins By Elizabeth Alston
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Strudel (Apfelstrudel)
 Categories: Penn-dutch, Breads
   Servings:  1
 
  2 1/2 c  Flour
      1 ts Salt
      2 tb Shortening
      2    Eggs, Slightly Beaten
    1/2 c  Warm Water
      5 c  Sliced Apples
      1 c  Brown Sugar
    1/2 c  Raisins
    1/2 c  Chopped Nuts
      3 tb Butter, Melted
    1/2 ts Cinnamon
           Grated Rind Of 1 Lemon
 
  Sift the flour and salt together.  Cut in the 2 Tbsp shortening and add the
  eggs and water.  Knead well, then throw or beat dough against board until
  it blisters. Stand it in a warm place under a cloth for 20 minutes. Cover
  the kitchen table with a small white cloth and flour it.  Put dough on it.
  Pull out with hands very carefully to thickness of tissue paper.  Spread
  with mixture made of the sliced apples, melted butter, raisins, nuts, brown
  sugar, cinnamon and grated lemon rind.  Fold in outer edges and roll about
  4 inches wide.  Bake at 450F for 10 minutes, reduce heat to 400F and
  continue to bake about 20 minutes.  Let cool.  Cut in slices about 2 inches
  wide. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple Waffles
 Categories: Breads
   Servings:  6
 
      3    Whole eggs
      1 c  Milk
    1/2 c  Melted butter or margerine
      1 ts Vanilla
      2 c  Flour
    1/4 ts Salt
      1    TBSLP baking powder
      2 ts Sugar
    1/2 ts Cinnamon
      1    Tart apple, peeled and
           -shredded
 
  beat eggs until thick. Beat in milk, butter, and vanilla.  Sift together
  dry ingredients.  Sift into egg mixture & beat well.  Add grated apple and
  stir until evenly blended.  Bake per your waffle iron's directions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple-Almond Coffee Cake
 Categories: Breads
   Servings:  1
 
      2    Apples; large, peeled, core
           -, chopped
    1/2 c  Brown sugar
    1/2 c  Almonds; chopped
    1/2 c  Raisins; yellow
      1    Egg
    1/3 c  Butter or margarine; melted
      1 ts Vanilla
      1 c  Flour; unbleached
      1 ts Baking soda
      1 ts Cinnamon
      1 ts Allspice
    1/2 ts Cardamom; ground
    1/4 ts Salt
 
  Toss apples with sugar, almonds and raisins. Beat eggs with butter and
  vanilla and stir into apple mixture. Combine flour, baking soda cinnamon,
  allspice, cardamom and salt in a separate bowl. Stir dry ingredients into
  apple mixture only enough to moisten all ingredients. Spoon into a greased
  8" baking dish and bake in a preheated 350 degree oven for about 45
  minutes. Cool slightly before cutting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple-Cinnamon Scones
 Categories: Breads
   Servings: 12
 
    1/2 c  All-purpose flour
    1/2 c  Whole wheat flour
  1 1/2 ts Baking powder
    1/2 ts Ground cinnamon
    1/3 c  Margarine
      1 sm Apple, peeled and cored
      1 c  Quick-cooking rolled oats
      2    Egg whites
      2 tb Apple juice or skim milk
      2 tb Honey
           Skim milk
 
  Combine the flours, baking powder, and cinnamon in a bowl.  Cut in the
  margarine until the mixture resembles coarse crumbs.  Chop the apple. Stir
  in the apple and rolled oats.  Add the egg whites, apple juice or milk, and
  honey; mix well.  The dough will be sticky.
  
  Spray a baking sheet with nonstick coating.  Pat dough into a 7-inch circle
  on the baking sheet with floured hands.  Use a long, thin-bladed spatula to
  cut into 12 wedges.  Separate the wedges, leaving 1/4 inch between them.
  Brush with a little skim milk. Bake in a 400 F oven until golden, 10 to 12
  minutes.  Serve warm.
  
  Makes 12 scones.
  
  ORANGE-CINNAMON SCONES.  Prepare the Apple-Cinnamon Scones as above, except
  stir 1 teaspoon finely shredded orange peel into the flour mixture and
  substitute 1/2 cup currants for the apple and 3 tablespoons orange juice
  for the apple juice.  Shape and bake as directed.
  
  NUTRITION INFORMATION PER SCONE: CAlories: 126 Protein: 3 g Carbohydrates:
  16 g   Fat: 6 g Cholesterol: 0 Sodium: 107 mg Potassium: 70 mg Fiber: 1 g
  
  [ BETTER HOMES & GARDENS; June 1988 ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple-Hazelnut Muffins
 Categories: Breads
   Servings:  6
 
    1/2 c  Hazelnuts, grounded in
           -blender to a coarse flour
    1/2 c  All-purpose flour
      2 tb Baking powder
    1/4 c  Sugar
      1    Egg
      2 tb Unsalted butter, melted and
           -cooled
    1/2 c  Warm milk
      1 ts Vanilla extract
      1 pn Of salt
    1/2 c  Chopped dried apples
 
  Preheat oven to 350F. Combine hazelnuts, flour, baking powder and sugar.
  Add egg, butter, milk, vanilla, salt and apples. Let stand 10 minutes. Fill
  4 cups of a nonstick muffin pan (or regular muffin pan with paper liners)
  with the batter. Bake 8 to 10 minutes, until a toothpick inserted in the
  center comes out clean.
  
  From the cookbook "Apples" by Robert Berkley
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apple-Orange Spice Muffins
 Categories: Breads
   Servings:  4
 
    3/4 c  Flour
  1 1/2 ts Baking powder
    1/2 ts Cinnamon
    1/4 ts Baking soda
      1    Dash Salt, nutmeg, & cloves
    1/3 c  Instant nonfat dry milk powd
      2 tb Plus 2 tsp. margarine
      1 tb Plus 1 tsp. Fimrly packed
      1    Brown sugar
      1    Large egg, separated
      2    Sm. pared, grated applies
      2 tb Raisins
      1 tb Plus 1 tsp. frz. concen.
           Apple juice (no sugar added)
      1    Grated orange peel
      1    Dash cream of tartar
 
  Preheat oven to 375 degrees F.  Into small bowl sift together flour, baking
  powder, cinnamon, baking soda, salt, nutmeg and cloves; stir in milk powder
  and set aside. In mixing bowl cream margarine with sugar; add egg yolk and,
  using electric mixer on medium speed, beat until thick and creamy. Add
  apples, raisins, juice, and orange peel and stir to combine; add flour
  mixture and beat until well blended.  In separate bowl, using clean beaters
  and mixer on high speed, beat egg white with cream of tartar until stiff
  but not dry; fold into batter. Spray eight 2 1/2 inch diameter nonstick
  muffin pan cups with nonstick cooking spray; spoon 1/8 of batter into each
  sprayed cup (each will be about 2/3 full) and partially fill remaining cups
  with water (this will prevent pan from burning and/or warping). Bake 20 to
  25 minutes (until cake tester, inserted in center, comes out clean). Remove
  pan from oven and carefully drain off water (remember, it will be boiling
  hot); remove muffins to wire rack and let cool. Makes 4 servings of 2
  MUFFINS EACH!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce Tea Bread
 Categories: Breads
   Servings: 20
 
  2 1/2 c  White Flour
      2 ts Baking Powder
    1/2 ts Salt
    1/2 c  Sugar
      1 tb Cinnamon
      8 oz Applesauce
      1    Egg
      1 c  Skim Milk
 
  Mix the dry ingredients together and add the applesauce, then the egg and
  milk.  Pour into nonstick loaf pan and bake at 350F for 50 minutes. Remove
  and cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce Nut Bread
 Categories: Breads
   Servings:  1
 
      2 c  All-purpose flour
      2 ts Baking powder
      1 ts Salt
      1 ts Cinnamon
    1/2 c  Butter, softened
    3/4 c  Granulated sugar
    1/2 c  Brown sugar
      2    Eggs
  1 1/4 c  Chunky-style applesauce
      1 c  Walnuts, chopped
 
  1)  Sift the flour with the baking baking powder, salt and cinnamon.
  
  2)  Cream the butter with both sugars until light and fluffy.
  
  3)  Beat in the eggs, one at a time, beating well after each addition.
  
  4)  Stir half of the dry ingredients into the sugar mixture and then half
      of the applesauce.  Repeat.
  
  5)  Fold nuts into batter.  Pour into a well greased and floured 9x5x3
      loaf pan.
  
  6)  Bake at 350 degrees for 1 hour, or until tester, inserted into center,
      comes out clean.
  
  7)  Cool in pan for 10 minutes.  Remove.  Let bread cool completely on
      wire rack before slicing.
  
  PER SERVING:            Calories:          298
                          Protein:           4.6 g
                          Fat:               15.0 g
                          Carbohydrates:     37 g
                          Sodium:            339 mg
  
  SOURCE:    Great American Recipes   @  1988
  
  SHARED BY:   Kathi Cipriano
  
   comes out clean
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
  2 1/4 c  Bread flour
    3/4 c  Wheat flour
    1/2 ts Salt
      4 tb White sugar
    1/2 ts Cinnamon
      1 pn Nutmeg
    2/3 c  Warm apple juice
    1/2 c  Grated fresh apple (Use
           -ingredients at room
           -temperature)
 
  "We love this spicy three-apple loaf. It's great with a fruit salad or for
  lunch or dinner."
  
  Put all ingredients into the pan in the order listed, select white bread,
  and push "Start."
  
  Note in book: "My kids tried a peach and then a pear instead of an apple.
  Next we'll try grape juice."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce Raisin Bread
 Categories: Breads
   Servings:  6
 
      3    Eggs
  1 1/2 c  Sugar
      1 c  Oil
      2 c  Applesauce
      2 ts Vanilla
      3 c  Flour
    1/2 ts Baking powder
      1 ts Salt
      3 ts Cinnamon
      1 ts Nutmeg
    3/4 c  Coconut
    1/2 c  Nuts
      1 c  Raisins
 
  Mix together first 5 ingredients; set aside.  Mix together the dry
  ingredients in another bowl and pour thin batter into it.  Grease 2 bread
  tins, bake in oven for about 60 minutes, check with toothpick.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce Cinnamon Bread
 Categories: Breads
   Servings:  999
 
    1/3 c  Applesauce
    3/4 c  Buttermilk
  2 1/2 c  Bread flour
      1 tb Cinnamon
      1 ts Salt
      2 tb Brown sugar
      1 tb Butter
  1 1/2 ts Yeast
 
  Place all ingredients in pan in order listed (Hitachi machine). Adjust as
  needed for your machine.
  
  From Automatic Home Bakery Cookbook, Hitachi
  
  Typed for you by: Joan Mershon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce Nut Bread
 Categories: Breads, Kids, Snacks
   Servings:  6
 
      2 c  A-p flour
    3/4 c  Granulated sugar
      3 ts Baking powder
    1/2 ts Cinnamon
      1 ts Salt
    1/2 ts Baking soda
      1 c  Coarsely chopped walnuts
      1    Egg
      1 c  Canned/jar applesauce (Motts
           -is great)
      2 tb Melted shortening
 
  Start heating oven to 350. Grease 9x5x3 loaf pan. Onto waxed paper, sift
  flour, baking powder, cinnamon, salt, soda; add walnuts. In mixing bowl,
  beat egg; add applesauce, shortening. Add flour mixture; stir just until
  blended; turn into pan. Bake 1 hour. Cool in pan 10 minutes; remove. Cool
  overnight before slicing.
  
  Recipe from ???
  
  Submitted by Donna Ransdell.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot Almond Buns
 Categories: Breads
   Servings: 14
 
  4 3/4 c  All Purpose Flour
      1 c  Brown Sugar Firm Packed
    1/2 ts Salt
      2 pk Yeast
    1/2 c  Milk
    1/2 c  Water
      3 tb Margarine
      2    Eggs
    1/4 c  Margarine, Melted
      1 c  Apricots, Chopped Dried
    1/2 c  Almonds, Slivered
 
  In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved
  yeast.  Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry
  ingredients; beat 2 minutes at medium speed of mixer.  Add eggs and 1 cup
  flour, beat at high speed for 2 minutes.  Stir in enough remaining flour to
  make soft dough.  Knead 8 to 10 minutes.  Set in greased bowl; grease top.
  Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in
  half, roll each to a 14 X 9 inch rectangle. Brush with melted margarine;
  sprinkle with remaining brown sugar, apricots and almonds. Roll each up
  from long side, seal seams.  Cut each roll into 7 slices. Make 2 cuts in
  side of each slice, 2/3 the way through. Fan sections; set on greased
  baking sheet.  Cover; let rise until doubled. Bake at 375F 15 to 20
  minutes.  Cool.  Glaze if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot Bread
 Categories: Breads
   Servings:  6
 
    1/2 c  Dried apricots
      1 lg Orange
    1/2 c  Raisins
    1/2 c  Chopped almonds
      2 c  All-purpose flour
      2 ts Baking powder
      1 ts Baking soda
      1 c  Sugar
    1/4 ts Salt
      1    Egg, lightly beaten
      2 tb Butter, melted
      1 ts Vanilla
 
  Yield: 1 loaf
  
  Cover apricots with water and soak 1/2 hour. Squeeze juice from orange,
  save rind and add enough boiling water to juice to make 1 cup. Set aside.
  Drain apricots and transfer to processor along with orange rind and
  raisins. Process until finely chopped. Combine with almonds in a large
  bowl. Sift flour, baking powder, soda, sugar and salt over fruit and nuts,
  and mix well. Beat together orange juice, egg, cooled melted butter, and
  vanilla, and add to dry ingredients, mixing just until moistened. Pour into
  greased 9-inch loaf pan and bake in preheated 350 deg. oven for 1 hour, or
  until bread tests done. Source: Harrowsmith Baking Book Posted by Linda
  Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot Fritters
 Categories: Breads, Desserts
   Servings:  8
 
     12 sm Apricots; -=OR=-
      6 lg -Apricots, halved
     12    Whole almonds
      2 tb White rum
    1/2 c  Unbleached all-purpose flour
    1/2 c  Cornstarch
      3 tb Sugar
    1/2 ts Salt
    1/2 ts Cinnamon
    1/2 ts Baking powder
    1/2 c  Water; plus
      1 tb Water
      3 tb Melted butter
  1 1/2 qt Vegetable oil; for frying
           Confectioners' sugar
 
  RINSE THE APRICOTS, slit the sides and remove the pits with a small spoon,
  leaving the apricots intact. Replace each pit with an almond. Place the
  apricots in a bowl and sprinkle the slit sides with the rum. For the
  batter, combine the dry ingredients in a bowl and whisk in the water, then
  the melted butter. Pour the oil into a 4-quart pan and heat it to 350F.
  With a fork, dip the apricots into the batter and add to the hot oil 3 or 4
  at a time, frying them about 6 or 7 minutes, until the batter is a deep
  golden and the apricots are cooked, but still firm. Drain the fritters on
  absorbent paper as they are fried and keep them warm in a 300F oven. To
  serve, sprinkle the fritters generously with confectioners' sugar.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot Kolachy
 Categories: Breads, Vegetarian
   Servings: 24
 
      1 tb Active Dry Yeast
    1/4 c  Lukewarm Water (105 to 110
           -degrees)
    1/4 c  + 2 tb Sugar
    1/4 c  Margarine
    1/2 ts Salt
      2    Eggs
    1/2 ts Lemon Extract
      1 c  Water
  3 1/2    To 4 c Flour
     24    Dried Apricots -or- Prunes
    1/2 ts Ground Cinnamon
 
  Dissolve the yeast in the 1/4 cup of lukewarm water.  Add the 1/4 cup sugar
  and margarine.  When the margarine is soft, add the salt, eggs, lemon
  extract, 1/2 cup of water and 3 cups of the flour.  Beat until thoroughly
  blended.  Place on a floured surface and knead in extra flour to make a
  soft, smooth dough. Transfer to a lightly oiled bowl, cover with a damp
  towel and let rise in a warm place until doubled, about 1 hour.
  
  Meanwhile, cook the apricots in the remaining 1/2 cup of water for 15 to 20
  minutes, or until softened.  Puree in a blender.  Add the cinnamon and the
  remaining 2 tablespoons of sugar and mix well.  Cool until needed.
  
  Punch the dough down and let it rest for 5 minutes.  Roll out on a floured
  surface to approximately 1/2 inch thick and cut into 2-inch circles. Place
  a spoonful of the apricot (or prune) filling in the center. Place on an
  oiled baking sheet. Let rise for 15 minutes. Bake in a 400-degree oven for
  10 to 15 minutes, or until browned.
  
  Serves 24
  
  One Serving = Calories: 114 Carbohydrates: 20 Protein: 3 Fat: 3 Sodium: 79
  Potassium: 81 Cholesterol: 23
  
  Exchange Value: 1 Bread Exchange + 1/2 Fat Exchange + 1/2 Fruit Exchange
  
  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot Kolachky Filling
 Categories: Breads
   Servings:  106
 
      8 oz Dried appricots
  1 1/2 c  Water
    1/2 c  Sugar
      1 tb Cornstarch
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky
  Filling #1 Wash apricots. Combine apricots and water; cook until soft,
  about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar
  and cornstarch and cook for one minute. Cool. use a teaspoonful of filling
  for each square. Makes 8 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot Kolachky Filling
 Categories: Breads
   Servings:  1
 
    1/2 c  Apricot preserves
    1/2 c  Coconut
    1/2 c  Chopped pecans or walnuts
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky
  Filling #2 Mix the above ingredients and refrigerate until ready to use.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot Muffins
 Categories: Muffins, Breads
   Servings:  8
 
    1/2 c  Dried Apricots, finely
           -snipped
    1/3 c  Unsweetened Apple Juice
      1 c  Whole Wheat Flour
      2 ts Baking Powder
    1/4 ts Baking Soda
    1/4 ts Ground Cardamom
    1/3 c  Walnuts, chopped
      3 tb Vegetable Oil
      1 tb Sugar
      1    Egg
 
  Soak the apricots in the apple juice for 10 minutes.
  
  Combine the flour, baking powder, baking soda, cardamom and walnuts in a
  bowl.
  
  Beat together the oil, sugar and egg.  Add the apricots, with the juice,
  and egg mixture to the flour. Mix just until all the ingredients are
  blended.
  
  Spoon into oiled muffin tins, or paper muffin cups, filling three--fourths
  full.
  
  Bake in a 350-degree oven for 10 to 15 minutes, or until golden brown.
  
  Makes 8
  
  One Muffin = Calories: 182 Carbohydrates: 22 Protein: 4 Fat: 10 Sodium: 97
  Potassium: 166 Cholesterol: 34
  
  Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 2 Fat Exchanges
  
  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot White Chocolate Walnut Scones
 Categories: Breads, Desserts
   Servings:  8
 
      2 c  All-purpose flour
    1/3 c  Granulated sugar
      2 ts Baking powder
    1/2 ts Salt
    1/4 c  Unsalted butter, chilled
    1/2 c  Heavy (whipping) cream
      1 lg Egg
  1 1/2 ts Vanilla extract
      6 oz White chocolate, cut into
           -1/2 inch chunks*
      1 c  Toasted coarsely broken
           -walnuts**
      1 c  Finely chopped dried
           -apricots
 
  FROM:      Sue Bryant (Nerve Center - Source of the SPINAL_INJURY echo!
  (1:261/1000))
  
  I noticed someone in here was requesting apricot recipes and someone else
  is partial to white chocolate, so to kill two birds with one scone (ga ka
  ka ka ka) here is a delicious scone recipe from one of my parents'
  cookbooks.  They lived in England for three years, where scones are
  virtually the staff of life.
  
  Preheat oven to 375 degrees.  In a large bowl, stir together the flour,
  sugar, baking powder, and salt.  Cut the butter into 1/2 inch cubes and
  distribute them over the flour mixture.  With a pastry blender or two
  knives used scissors fashion, cut in the butter until the mixture resembles
  coarse crumbs.  In a small bowl, stir together the cream, egg, and vanilla.
  Add the cream mixture to the flour mixture and knead until combined. Knead
  in the white chocolate, walnuts, and apricots.
  
  With lightly floured hands, pat the dough out on a floured work surface to
  a thickness of 5/8 inch.  Cut circles in the dough with a biscuit cutter.
  Gather the scraps of dough together and repeat till all the dough is used.
  Bake scones on ungreased baking sheet for 15 to 20 minutes, or until
  lightly browned on top.  Place baking sheet on wire rack for 5 minutes,
  then transfer scones to wire rack to cool.  Serve warm or cool completely
  and store in an airtight container.  Makes 8 or 9 scones.
  
  * (Sue speaking) You can use those "Nestles Treasures" white chocolate
  chips, but before they came out with those, I used to use a Nestle Alpine
  White With Almonds bar, smashed into pieces.  I would then omit the walnuts
  and substitute half the vanilla extract with almond extract for a delicious
  variation.
  
  ** To toast walnuts, place the walnuts in a single layer on a baking sheet
  and bake at 375 degrees for 5 to 7 minutes, shaking the sheet a couple of
  times, until the nuts are fragrant.
  
  Source:  _Simply Scones_ by Leslie Weiner and Barbara Albright
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot-And-Bread Pudding
 Categories: Desserts, Breads
   Servings:  4
 
      1 ds Ground cinnamon
      2    Eggs
    1/2 c  Butter
      1 lb Apricots*
    1/2 c  Stale bread crumbs,w/o crust
      1 c  Milk
    1/3 c  Sugar
    1/8 ts Salt
 
  *Note: Apricots should be pitted and quartered. Melt 3 tbs. butter in
  saucepan over medium heat. Add and cook apricots, tossing occasionally,
  until tender and translucent. Remove apricots. Add remaining butter to
  saucepan and cook bread crumbs over very low heat, stirring regularly,
  until uniformly golden and crisp. Spread crumbs in bottom of lightly
  buttered gratin dish. Arrange apricots on bed of crumbs and sprinkle
  lightly with cinnamon. Whisk together milk, eggs, sugar and salt in bowl.
  Pour liquid slowly over apricots. Bake at 325 degrees l/2 hour. Makes 4
  servings and for those of you interested, each serving contains 444
  calories, 476 mg. sodium, l74 mg. cholesterol, 28 grams fat, 43 grams
  carbohydrates, 9 grams protein, 0.72 gram fiber. From the LA Times, shared
  by Punky Frischknecht Prodigy ID# SMCD91F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot-Pecan Loaf
 Categories: Desserts, Breads
   Servings:  6
 
      2 c  Flour
  1 1/4 c  Sugar
  1 1/2 ts Baking powder
    1/2 ts Soda
      1 ts Salt
      1    Egg
      2 tb Cooking oil
    3/4 c  Apricot nectar
      2 c  Dried apricots, chopped
    1/2 c  Pecans, chopped
 
  Apricot-Pecan Loaf
  
  Sift together flour, sugar, baking powder, soda, & salt. Add egg, oil, &
  apricot nectar & blend well. Add apricots & pecans. Put into greased loaf
  pan & bake at 325 degrees for about 1 hour. Cool & slice.
  
  10 servings.
  
  From the New Orleans Times-Picayune Cooking Contest, 1980.
  
  Gail
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Artichoke Fritters
 Categories: Breads
   Servings:  6
 
    1/2 lb Artichoke hearts, cooked and
           -diced
      4    Eggs, separated
      1 ts Baking powder
      3    Green onions, chopped (green
           -parts only)
      1 tb Grated lemon peel
    1/2 c  Flour
           Salt and pepper to taste
      1 tb Cornstarch
      4 c  Oil for frying, Peanut or
           -corn oil
 
  Place artichoke hearts in a large bowl and stir in egg yolks and baking
  powder.  Add green onion.  Fold in lemon peel.  Mix in flour, salt and
  pepper. In a separate bowl, beat egg whites and cornstarch together until
  peaks form. Fold egg whites into artichoke mixture. Heat oil to 360
  degrees.  With a tablespoon, drop half dollar sized dollops of fritter
  batter into oil.  Fry until golden brown, maintaining oil at 360 degrees.
  Remove fritters with a slotted spoon and drain on paper towels. See recipes
  for Sfuzzi's Asparagus Mushroom Salad and Basil Vinaigrette.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Asparagus Breadsticks
 Categories: Breads, Appetizers
   Servings: 18
 
      2    Bread dough loaves*
      1    Large egg white
    1/4 c  Grated Parmesan cheese
      1 ts Dried tarragon leaves
      1 ts Dried dill weed
 
  * - frozen white or whole wheat, thawed
  
  Set loaves on a floured board and pat each loaf into a 5x10" rectangle.
  Cover lightly with plastic wrap and let rinse until puffy, 45 minutes to 1
  hour.
  
  Cut each loaf crosswise into 9 equal pieces. Pick up the ends of each
  piece, and stretch it to the length of a 12x15" greased baking sheet and
  set on pan; if dough snaps back, let rest a few minutes, then stretch
  again. Repeat to make each stick, spacing about 1 1/2" apart.
  
  With scissors at a 45' angle, snip dough to make cuts about 1/2" apart
  along about 4" of 1 end of each stick.
  
  Beat egg white until slightly frothy; brush dough lightly with egg white.
  Mix cheese, tarragon, and dill. Sprinkle evenly over dough.
  
  Bake in a 350' oven until breadsticks are browned, 20-25 minutes. (If using
  1 oven, switch pan positions halfway through baking; chill remaining pans
  of dough until oven is free.) Transfer breadsticks to racks.
  
  Serve warm or cool. If you make sticks ahead, let cool, package airtight,
  and hold up to 4 hours, or freeze. To recrisp, bake breadsticks (thawed, if
  frozen), uncovered, on pans in a 350' oven until warm, about 5 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Atomic Bread
 Categories: Breads
   Servings:  1
 
      1 pk Dry yeast
    1/2 c  Warm water
    1/8 ts Ground ginger
      2 tb Honey
     13 oz Can evaporated milk
      1 ts Salt (optional)
      2 tb Oil
      4    To 4 1/2 cups whole wheat
           -flour
 
  Makes 1 large loaf
  
  Dissolve yeast in the warm water in large mixing bowl.  Blend in the ginger
  and 1 Tbsp of the honey.  Let stand in a warm place until the mixture is
  bubbly (about 15 minutes).  Stir in the remaining honey, and the milk,
  salt, and oil.  With mixer on low speed (or with a wooden spoon) beat in
  the flour 1 cup at a time, mixing well after each addition. If you are
  using amixer, beat in the last cup of flour with a wooden spoon. The dough
  should be heavy but too sticky to knead.
  
  Place dough in a 2-pound, WELL-GREASED coffee can.  Cover with greased
  plastic lid.  At this point, you may freeze the dough if you want to and
  bake it at a later time.
  
  To bake, let stand, covered in a warm place until the dough rises and pops
  off the lid.  This will take 1 to 1 1/2 hours.  Discard the lid and bake at
  350 F for 1 hour.  The crust will be very brown. Brush the top lightly with
  butter.
  
  Let the entire bread and can cool for 5 to 10 minutes on a wire rack, then
  loosen the crust around the edge of the can with a thin knife and slide the
  bread from the can.  Cool it in an upright position on the wire rack.
  
  VARIATION:  Add to the yeast mixture 1 tsp cinnamon and 1/2 tsp nutmeg.
  With the final addition of flour, add 1/2 cup raisins and 1/2 cup chopped
  walnuts.
  
  Bread Winners From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aunt Cora's Biscuits
 Categories: Breads
   Servings:  4
 
  1 1/2 c  Sifted unbleached flour
      3 ts Baking powder
      1 ts Salt
  1 1/2 ts Baking soda *
      2 tb Sugar
    1/4 c  Shortening, melted
  1 1/2 c  Sourdough starter
 
  *   More Baking Soda may be added if the starter if very sour. Place flour
  in bowl, add starter in a well, then add melted shortening and dry
  ingredients. Mix lightly and turn out onto a lightly floured board and
  knead until the consistency of bread dough, or of a satiny finish.
   Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan.
  Coat all sides of biscuits with melted butter.  Let rise over boiling water
  for 1/2 hour.  Bake at 425 degrees F for 15 to 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Autumn Apple Bread
 Categories: Breads
   Servings:  6
 
    1/4 c  Shortening
    2/3 c  Sugar
      2    Eggs beaten
      2 c  Sifted all purpose flour
      1 ts Baking powder
      1 ts Baking soda
      1 ts Salt
      2 c  Coarsely grated peeled
           -apples
      1 tb Grated lemon rind
    2/3 c  Walnuts
 
  Cream shortening and sugar until light and fluffy.  Beat in eggs.  Sift
  next 4 ingredients.  Add alternately with apples to egg mixture.  Stir in
  lemon rind and nuts.  Bake in greased and floured loaf pan 9x5x3 in
  preheated oven at 350 F for 50-60 minutes.  Cool before slicing.
  
  Origin:  Found in old recipe box got from garage sale. Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avocado Loaf
 Categories: Breads
   Servings: 20
 
    3/4 c  Butter
      2 c  Sugar
      3    Eggs
      2 c  Flour
    1/3 c  Cocoa
    3/4 ts Allspice, ground
    3/4 ts Cinnamon, ground
    3/4 ts Salt
  1 1/2 ts Baking soda
  1 1/2 c  Avocado pulp
    3/4 c  Buttermilk
    1/2 c  Dates, chopped
    1/2 c  Raisins
    1/2 c  Walnuts, chopped
 
   Preheat oven to 350.  Cream butter.  Slowly add sugar, beating until light
  and fluffy.  Add eggs, one at a time, beating well.
  
   Sift dry ingredients together, reserving 1/4 cup.  Fold dry ingredients
  into egg mixture, alternating with mashed avocado and buttermilk.
  
   Combine reserved 1/4 cup dry ingredients with dates, raisins, and nuts;
  add to egg mixture.  Pour batter into 2 greased 8-1/4"x4-1/2" loaf pans.
  Bake 65 minutes.
  
   Brush top of loaves with corn syrup and press pecans on top.
   Broil until topping bubbles.
  
  Source: _Heart of the Palms : Favorite Recipes of the Palm Beaches_ Shared
  by Pattye Zensen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Avocado Muffins
 Categories: Muffins, Breads
   Servings: 10
 
    1/4 c  Butter Or Margarine
    1/4 c  Sugar
      1    Egg
      1    Pureed Avocado
      1 c  Toasted Slivered Almonds
      1 c  Milk
      2 c  Self-Rising Flour
 
  Preheat oven to 400F and prepare muffin pans.  Cream butter and sugar.
  Beat in the egg.  Blend in the avocado, milk and nuts.  Lastly add the
  flour and mix gently but thoroughly until the ingredients are moistened and
  combined.  Place in pans and sprinkle each with topping.  Bake for 20 to 25
  minutes. Note: Add a dash of grated lemon rind.  Almonds may be toasted
  quickly in the microwave or in a dry frying pan, stirring constantly to
  stop burning.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ayalla's Banana Bread
 Categories: Desserts, Breads
   Servings:  1
 
      3 x  Very Ripe Bananas
    1/2 c  Shortening (butter)
      3 tb Yoghurt or sour cream
      1 ts Baking soda
      1 ts Vanilla
      1 c  Sugar
      2 x  Eggs
      2 c  Flour *
      1 c  Chopped walnuts (optional)
 
  * I prefer whole wheat pastry flour
  
  (1) Preheat oven to 350 degrees F. Cream the shortening and sugar.
  
  (2) Mix in the bananas.
  
  (3) Mix in the remaining ingredients.
  
  (4) Pour into a greased loaf pan.
  
  (5) Bake 1 hour 15-20 minutes at 350 degrees.
  
  Notes: If you use more than 3 normal-size bananas, I suggest you lower the
  oven temperature and cook a while longer. Otherwise the crust comes out
  almost overcooked while the middle remains moist and almost undercooked.
  
  From the USENET Cookbook - Original contributor Aviva Garrett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: B/m "Sour" Sourdough
 Categories: Breads
   Servings:  1
 
           -Anna Ellis DTXT63A
  1 1/4 c  Sourdough starter
    1/2 c  Water
      3 c  Bread flour
      1 tb Melted margarine
      2 tb Sugar
  1 1/2 ts Salt
      2 ts Yeast
 
  This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the
  margarine and with some experimentation, came up with this technique: Put
  all ingredients in the B/M and set on the dough cycle. When the cycle is
  complete, leave the dough in the pan for 3 to 4 more hours. Remove dough
  and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30
  minutes minutes. Sprinkle corn meal on a board and shape dough into two
  cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover
  again with the damp towel and allow to rise for another two hours. At the
  end of two hours, refrigerate the dough, still covered, for at least 12
  hours (the longer the better). Take dough out of the refer, sprinkle with
  water, and let it sit out for 4 hours. Sprinkle again with water then bake
  at 375 for 30 minutes or until brown and crusty.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: B/m Dog Cookies
 Categories: Breads
   Servings:  1
 
           -GGMB18A
 
   1 cups beef, chicken, or vegetable stock 1 cup bread or all-purpose flour
  1 cup whole wheat or rye (or other dark) flour 1 cup bulgar wheat 1/4 cup
  non-fat dry milk powder 1/2 tsp. salt 1-1/2 tsp. yeast
  
  Use dough cycle. Roll dough to 1/4" thickness. Cut with cookie cutters or
  knife. Place on baking sheets sprinkled with cornmeal. Cover with clean
  kitchen towels and let rise in warm place about 45 minutes. Bake at
  325-degrees for 45 minutes. When all are baked, turn off oven and return
  all cookies to cooling oven overnight to harden. Store in airtight
  container. [Using a 3.5" bone shaped cutter, I get about 30-35 cookies from
  this recipe. Sam the Wonder Dog adores them.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Babovka
 Categories: Breads, Entertain
   Servings:  1
 
    1/4 c  Warm water
      4 tb Packed light brown sugar
      2 pk Active dry yeast
    1/4 c  Cold butter or margarine,
           -cut into 4 pieces
      2    Eggs
    1/2 ts Salt
  2 1/4    To 2 1/2 cups all-purpose
           -flour
    1/4 c  Dark raisins
    1/2 c  Sugar
      2 tb Cinnamon
      1 c  Powdered sugar
 
  Makes 1 loaf
  
  Combine water, 1 tablespoon of the brown sugar and yeast.  Stir to dissolve
  yeast and let stand until bubbly, about 5 minutes.
  
  Fit processor with steel blade.  Add butter and remaining 3 tablespoons
  brown sugar to work bowl.  Process until mixed, 10 - 15 seconds. Stop
  processor once or twice, if necessary, to scrape sides of bowl.
  
  Add eggs and salt to butter mixture.  Process until blended, about 10
  seconds.  Stop processor and scrape sides of bowl, if necessary.
  
  Add 1 1/4 cups of the flour and yeast mixture to butter mixture. Process
  on/off 8 to 10 times until blended.
  
  Turn on processor and add enough of the remaining flour through feed tube
  so dough forms a ball that cleans the sides of the bowl. Process until ball
  turns around bowl about 25 times.
  
  Turn dough onto lightly greased surface.  Knead raisins into dough. Shape
  dough into a ball and place in lightly greased bowl, turning to grease all
  sides.  Cover loosely with plastic wrap and let stand in warm place until
  almost doubled, about 1 hour.
  
  Punch down dough.  Let stand 10 minutes.  Roll out dough into a 16 inch
  square.  Combine sugar and 1 tablespoon of the cinnamon and sprinkle over
  dough.  Roll up dough jelly-roll fashion. Pinch seam to seal. Cut into 8
  equal slices.  Place slices cut side down in greased tube or Bundt pan. Let
  stand in warm place until almost doubled, about 1 hour.
  
  Heat oven to 350 F.  Bake until done, 30 - 35 minutes.
  
  Remove bread immediately from pan and invert onto wire rack. Combine
  powdered sugar and remaining 1 tablespoon cinnamon. Sprinkle mixture over
  bread.  Cool.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacon and Onion Muffins
 Categories: Muffins, Breads
   Servings:  6
 
    1/2 lb Bacon, Diced
    1/4 c  Chopped Onion
  2 1/4 c  Unbleached Flour, Sifted
      3 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Salt
      2    Large Eggs, Slightly Beaten
    1/3 c  Milk
      1 c  Dairy Sour Cream
           Sesame Seeds
 
  Fry bacon until crisp in skillet.  Remove with slotted spoon and drain on
  paper towels. Saute onion in 1 T bacon drippings until tender (do not
  brown).  Set aside to cool. Sift together flour, baking powder, baking soda
  and salt in large mixing bowl. Combine eggs, milk and sour cream in small
  bowl; blend well.  Add all at once to dry ingredients, stirring just enough
  to moisten.  Stir in bacon and sauteed onion. Spoon batter into greased 2
  1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds.
  Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve
  hot with homemade jelly or jam.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacon Corn Bread
 Categories: Breads, 1941
   Servings:  6
 
      1 c  Corn-meal
      1 c  White flour
      3 ts Baking powder
    1/2 ts Salt
      1 tb Sugar
      1    Egg, well beaten
      1 c  Sweet milk
    1/4 c  Diced bacon
 
  Sift flour, measure, and sift with baking powder and salt.  Add corn-meal.
  Combine egg, milk, and bacon which has been crisped. Add dry ingredients.
  Fill well-oiled muffin tins 2/3 full.  Bake in hot oven (450 F) 15 minutes.
  10 minutes. Mrs. Fred Snell, Erie, PA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacon Peanut Butter Corn Bread
 Categories: Breads
   Servings:  8
 
     12 ea Bacon slices
      2 c  Cornmeal, self-rising
      2 tb Sugar
    1/2 c  Peanut butter
      2 ea Eggs, beaten
      1 c  Milk
      3 tb Oil
 
  1. In a heavy 10" skillet cook bacon until golden and crisp. Drain on paper
  toweling; set aside. Pour off all but about 1 teaspoon bacon fat from pan.
  Place pan in oven, then set oven temperature to 425'F.
  
  2. Stir together cornmeal and sugar. Cut in peanut butter until crumbly.
  Blend together eggs, milk, oil, and crumbled bacon. Add al at once to
  cornmeal mixture, stirring just until blended, and pour mixture into hot
  skillet. Return to oven and bake15-20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bacon Stix
 Categories: Breads
   Servings:  6
 
      6 sl Bacon
    1/4 c  Parmesan cheese
      6    Thin bread sticks about 8
           -inches long.
 
  Dredge one side of each bacon strip in cheese, then roll it around a bread
  stick cheese-side in. Place all the sticks on a plate lined with paper
  towel. Microwave 4 - 5 1/2 minutes or until bacon begins to brown. Remove
  from oven and immediately roll in cheese.
  
  These stay crisp for several hours after microwaving and are great with
  pasta dishes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bagel Thins, Lo Cal, Lo Salt
 Categories: Appetizers, Breads
   Servings: 20
 
      1    Bagel
      2 ts Soft Margarine, Melted
      1 ts Oregano, Dried
 
  Using a very sharp serrated knife, slice bagel into very thin rounds.
  Arrange in single layer on baking sheet; brush with margarine.  Sprinkle
  with oregano.  Bake in 350F oven for 12 minutes.  Let cool and store in
  airtight container for up to 1 week. Per 1 piece serving: 14 cal; .5g fat,
  0 cholesterol, 15 mg salt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bagels
 Categories: Breads
   Servings: 12
 
      2 c  Warm water
      2 pk Active dry yeast
      3 tb Sugar
      3 ts Salt
  5 3/4 c  Flour
      3 qt Water
      1 tb Sugar
      1    Cornmeal
      1    Egg yolk
      1 tb Water
 
  Combine warm water, yeast and sugar.  Let stand 5 minutes, stir in salt.
  Gradually mix in 4 cups of flour, beat at medium speed for 5 minutes. With
  spoon add 1 1/4 cups more flour to make a stiff dough.  Turn out on a
  floured board and knead until smooth, elastic, and no longer sticky (about
  15 minutes), adding more flour as needed.  Dough should be firmer than for
  most yeast breads.  Place in a greased bowl, cover, let rise until almost
  doubled (about 40 minutes).  Knead dough lightly and divide into 12 equal
  pieces.
  
  To shape, knead each piece, forming it into a smooth ball.  Holding ball
  with both hands, poke your thumbs through the center.  With one thumb in
  hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2
  inches across.  Place shaped bagels on lightly floured board, cover lightly
  and let stand in a warm place for 20 minutes. Bring the 3 quarts of water
  and 1 tbls sugar to boiling in large kettle. Adjust heat to keep it boiling
  gently.  Lightly grease baking sheet and sprinkle with cornmeal. Heat oven
  to 400 degrees.
  
  Gently lift one bagel at a time and drop into water, boil about 4 at a
  time, turning often, for 5 minutes.  Lift out with slotted spatula, drain
  briefly on a towel and place on baking sheet.  Brush with glaze made with 1
  egg yolk and 1 tbls water.
  
  Bake 35 - 40 minutes, or until well browned and crusty. Cool on rack.
  
  WHOLE WHEAT BAGELS:  Follow basic recipe, omitting sugar.  Use 3 T honey
  instead.  In place of flour, use 2 cups whole wheat flour, 1/2 cup wheat
  germ, and about 2 3/4 cup all purpose flour, blended together.  Knead with
  white flour.
  
  PUMPERNICKEL BAGELS:  Follow basic recipe, omitting sugar.  Use 3 T dark
  molasses in place of sugar.  In place of flour use 2 cups rye, 2 cups whole
  wheat, 1 3/4 cups all purpose flour blended together.  Knead with white
  flour.
  
  ONION BAGELS:  Add 1/2 cup instant toasted onion to basic dough with the
  yeast , water and sugar in basic recipe.
  
  SEEDED BAGELS:  Springle boiled bagels with sesame seed, poppy seed, or
  caraway seed after using egg wash and before baking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bagels
 Categories: Breads
   Servings: 12
 
    3/4 c  Water plus 1 tbsp
      2 c  Flour
      1 ts Sugar
      1 ts Salt
  1 1/2 ts Butter
  1 1/2 ts Instant dry yeast
      8 c  Water (for boiling)
      1    Egg, beaten
      1 tb Milk
    1/4 c  Poppy seeds, optional
 
  1.  Place first quantity of water, flour, sugar, salt, butter and yeast in
  the bread machine in order listed.  Select dough setting and press start.
  
  2.  When the buzzer sounds, remove dough from the machine and place in
  buttered bowl.  Rotate dough to coat.  Cover with plastic wrap.  Let rise
  for 20 min.
  
  3.  Punch dough down and divide into 10 or 12 equal portions; roll each
  into a ball with your hands.  Using your thumbs, make a hole in the center
  of each ball, stretching the dough until the hole is about 1" diameter.
  Place on greased baking sheet, cover with plastic wrap and let rise 30-40
  minutes.
  
  4.  Bring 8 cups of water to the boil.  Add 3-4 bagels to the boiling water
  and cook for 1 minute.  Turn over and cook 1 minute longer on the other
  side.  Drain on rack.  (Note:  Betty Crocker directions call for 2 tb sugar
  in the boiling water and 2 minutes per side.)
  
  5.  Preheat oven to 400F.  Place drained bagels on a greased baking sheet.
  Mix beaten egg and milk together, and brush over bagels.  Sprinkle with
  poppy seeds.  Bake in preheated oven 20-30 min or until golden brown. Place
  on a wire rack to cool.  (Note:  best eaten fresh and hot)
  
  Source:  Multichef Automatic Bread Maker Model BM-1 instruction book
  published in Canada.  Makes a small loaf, maximum 2 cups flour. Shared and
  tested only once by Elizabeth Rodier June 93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bagels
 Categories: Breads
   Servings: 30
 
      8 c  Flour
      1 tb Salt
      1 tb Sugar
      2    Cakes fresh yeast
      2 c  Lukewarm potato water (Water
           -which peeled potatos have
           -cooked in.
           Plain water mamy be used,
           -but it's not as good.)
    1/4 c  Salad oil
      4    Eggs--slightly beaten
      2 tb Sugar
      2 qt Boiling water
 
  Bagels
  
  poppy seed or sesame seed (optional)
  
  Sift together dry ingredients. Soften yeast in 1/3 of potato water. Add to
  flour. Add oil to remaining potato water and stir into the flour mixture.
  Add eggs and stir briskly to form a ball of dough.  Knead on a lightly
  floured board for 10 minutes. (This MUST be a firm dough) Add more flour if
  necessary. Return to the bowl--smooth side up. Cover with a towel (tea etc)
  and let rise at room temperature until the dough rises to the top of the
  bowl.  Knead again on a lightly floured board until smooth and elastic (as
  for rolls). Pinch off pieces of dough and roll between the palms of
  thehands to form ropes about 6 inches long and 3/4 inches wide. Pinch the
  ends together firmly to make a doughnut shape.
  
  Add sugar to boiling water. Drop bagels into water one at a time. As they
  come to the surface, turn them over. Boil 1 minute longer on the second
  side. Place on a greased cookie sheet and bake at 450 F. until the crust is
  golden brown and crisp--10 to 15 minutes. Bagels may be sprinkled with
  poppy seed or sesame seed before baking if you like. Makes about 30 bagels.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bagels
 Categories: Breads
   Servings:  6
 
      5 c  Flour
      1 pk Active Dry Yeast
      1 tb Kosher Salt
  1 1/2 c  Warm Water (110-115 Degrees)
      2 tb Honey
      1    Lightly Beaten Egg
 
  In the bowl of an electric mixer, combine 1 cup of the flour, the yeast and
  salt.  Add the water and honey and beat until smooth. Add the remaining
  flour,1 cup at a time, to make a soft dough. Turn the dough out onto a
  generously floured board and continue working on the flour until the dough
  is stiff enough to knead. Knead until smooth and elastic, 5 to 10 minutes.
  Cover with a towel and let rise 15 minutes.
  
  Divide the dough into 8 to 12 equal portions.  Shape each portion into a
  flattened ball.  With your forefinger, poke a hole in the center. Stretch
  and rotate the dough until the hole is 1 1/2 to 2 inches wide. Place the
  bagels on a well-floured board, cover with another towel, and let them rise
  for 20 minutes.
  
  Preheat oven to 375 degrees.
  
  Fill a large shallow pan (a wok works well) with 3 inches of water. Bring
  the water to a boil, reduce the heat and simmer. Add a few bagels at a time
  and simmer for 5 minutes (turning once or twice). Remove the bagels from
  the pan with a slotted spoon and drain on a towel. Place the bagels on
  well-oiled baking sheets, brush with egg white and sprinkle with topping of
  your choice.
  
  Bake for 30 minutes, until well browned.  Transfer to racks to cool.
  
  SUGGESTED TOPPINGS:  Kosher salt, finely chopped onions or garlic, poppy,
  sesame or caraway seeds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Cheddar Toast
 Categories: Breads, Cheese, Eggs
   Servings:  6
 
      1 c  Heavy Or Whipping Cream
      1 c  Shredded Mild Cheddar
    1/2 ts Nutmeg
    1/4 ts White Pepper
      4    Eggs, Lg, Well Beaten
     12    Bread Slices, White
 
  In the top of a double boiler, combine the cream, cheddar, white pepper,
  and nutmeg.  Stir over hot water until the cheese melts and the mixture is
  well blended.  Remove from the heat and cool to lukewarm.  Generously
  butter a large baking sheet and set aside.  Cut the bread slices diagonally
  and dip each triangle into the cheddar mixture.  Place 1/2-inch apart on
  the baking sheet and bake until browned and bubbly, about 15 minutes. Serve
  hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked French Toast
 Categories: Breads
   Servings:  5
 
      8    Slices white bread
      2 c  Scalded milk
      2 tb Light brown sugar
      3    Eggs
    1/4 ts Maple flavor
    1/4 ts Cinnamon
    1/8 ts Salt
           Topping:
    3/4 c  Flour
    1/3 c  Brown sugar, packed
    1/8 ts Cinnamon
    1/8 ts Nutmeg
      4 tb Butter
 
  Servings:  5
  
  Use the Ingredients ahead of the TOPPING list for this part of the recipe.
  
  Cut each slice of bread in half diagonally.  Arrange slices in an
  overlapping style in a greased 9x13 inch pan.  Combine milk and brown
  sugar.   In a large bowl, beat the eggs with the maple flavor, cinnamon,
  and salt.  Slowly stir the milk mixture into eggs and pour over the bread
  slices.  Place the pan in a larger baking pan and fill with 1 inch of
  water.  Bake for 20 minutes.
  
  While the first phase is baking prepare the topping mix.  In a small bowl,
  combine the flour, brown sugar, cinnamon, and nutmeg.  Cut in the butter
  until the mixture resembles coarse crumbs.  Sprinkle over the top of the
  bread slices and bake for another 20 minutes or until set.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Hush Puppies
 Categories: Breads
   Servings: 24
 
    2/3 c  Yellow Cornmeal
    1/3 c  Flour
      1 ts Baking Powder
    1/2 ts Salt
    1/2 c  Minced Onion
    1/3 c  Skim Milk
      1 tb Vegetable Oil
    1/8 ts Pepper
      1    Egg Beaten
 
  Combine Cornmeal, Flour, Baking Powder & Salt in A Medium Bowl; Make A Well
  in The Center Of Mixture. Combine Onion, Milk, Oil, Pepper & Egg.Add To Dry
  Ingredients, Stirring Just Until Moistened. Spoon 1 T. Batter Into Minature
  Muffin Pans Coated With Cooking Spray. Bake At 450 For 10 Minutes OR Until
  Lightly Browned. Remove From Pan Immediately.
    (Fat 1. Chol. 11.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Stuffed French Toast
 Categories: Breads, Eggs
   Servings:  6
 
      4 lg Slices sourdough bread,
           -crusts removed,
           Cubed
      8 oz Cream cheese, cut into cubes
           -(1 package)
      1 lg Granny Smith apple, peeled
           -and chopped
      6    Eggs
      1 c  Milk
  1 1/2 ts Ground cinnamon
      2    To 3 Tbl powdered sugar
 
  Maple, apricot, blueberry, or raspberry syrup
  
  Preheat the oven to 375F.  Place half of the bread cubes in an ungreased 11
  x 7-inch baking dish.  Cover with the cream cheese cubes, distributing
  evenly.  Sprinkle with the chopped apple.  Top evenly with the remaining
  bread cubes.
  
  Beat together the eggs, milk, and cinnamon until well blended. Pour over
  the bread mixture in the dish.  Bake for about 35 minutes or until set.
  Sprinkle with the powdered sugar.  Serve with maple or fruit syrup.
  
  Serves four.
  
  [THE EVENING SUN; October 31, 1990]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baking Powder Biscuits
 Categories: Breads, Vegetarian
   Servings: 12
 
      2 c  Flour
      3 ts Baking Powder
    1/4 ts Salt
    1/4 c  Margarine
    1/2 c  Lowfat Milk
 
  Combine the flour, baking powder, and salt in a mixing bowl.  Cut in the
  margarine with a fork or pastry blender.  Add the milk.  Stir to make a
  soft dough.
  
  Roll out on a lightly-floured surface until 1/2 inch thick.  Cut into
  biscuit shapes. Place on an ungreased baking sheet.
  
  Bake in a 425-degree oven for 12 to 15 minutes.
  
  Makes 12
  
  One Biscuit = Calories: 109 Carbohydrates: 15 Protein: 2 Fat: 4 Sodium: 152
  Potassium: 37 Cholesterol: 0
  
  Exchange Value: 1 Bread Exchange + 1 Fat Exchange
  
  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baking Powder Biscuits
 Categories: Breads, Amish, Mennonite
   Servings: 30
 
      6 c  Flour
    1/2 c  Nonfat dry milk powder
    1/4 c  Baking powder
    1/4 c  Sugar
      2 ts Salt
      2 ts Cream of tartar
      1 c  Cold lard, cut into chunks
      1 c  (2 sticks) cold butter, cut
           -into chunks
  1 3/4 c  Buttermilk, approximately
 
  MAKES 30
  
  Pre heat oven to 400 degrees F.  In a very large bowl, combine all the
  ingredients except the shortenings and buttermilk.  Withe a pastry blender,
  cut in shortenings until mixture resembles coarse crumbs.
  
  Make a well in the center and pour in the buttermilk. Withe a fork, quickly
  and lightly combine the ingredients.  Not all of the flour will be
  incorporated at this point.
  
  Turn the dough out onto a well-floured pastry cloth or board and with
  floured hands, knead it 8 to 10 turns until smooth.  Roll out to about 3/4
  inch thick.  Use a 2 1/2 inch biscuit cutter to cut the dough, and prick
  each biscuit 3 times with a fork.
  
  At this time, either bake or freeze the biscuits.  If using immediately,
  place about 2 inches apart on oiled cookie sheets and bake for 13 to 15
  minutes or until golden brown.  To freeze, place unbaked biscuits on sheets
  in freezer.  When hard, transfer to plastic bags. To serve, remove as many
  biscuits as needed and bake frozen on oiled cookie sheets in a 400 degree
  F. oven for 15 to 18 minutes.
  
  From the Cooking From Quilt Country cookbook. Hearty recipes from Amish and
  Mennonite kitchens. Published by Clarkson N. Potter, Inc. N. Y., N. Y. ISBN
  0-517-568130-6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baking Powder Biscuits
 Categories: Breads
   Servings:  6
 
      3 c  Flour
      4 ts Baking powder
      1 ts Salt
      6 tb Shortening
      1 c  Milk
 
  Sift flour, measure, and sift with baking powder and salt.  Cut in
  shortening with 2 spatulas.  Add milk.  Turn onto lightly floured board.
  Knead lightly and pat into sheet 1/2 inch thick. Cut with floured cutter.
  Bake in hot oven (450 F) 12 minutes. 16 servings. The Household
  Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baking Powder Biscuits
 Categories: Breads
   Servings: 16
 
      2 c  All-purpose flour
      1 tb Double acting baking powder
    1/2 ts Salt
    1/4 c  Unsalted butter
           -=OR=- Shortening
    3/4 c  Buttermilk
 
  COMBINE FLOUR, baking powder, salt and butter in a mixer and mix until
  crumbly. Add the buttermilk and mix until the dough holds together. Do not
  over-mix. Turn out on a floured surface and roll the dough out to a
  3/4-inch thickness. Cut into rounds or squares. Place fairly close together
  on an ungreased cookie sheet and bake in preheated 450F oven for 12 to 15
  minutes.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baking Powder Biscuits I
 Categories: Breads, 1941
   Servings:  6
 
      3 c  Flour
      4 ts Baking powder
      1 ts Salt
      6 tb Shortening
      1 c  Milk
 
  Sift flour, measure, and sift with baking powder and salt.  Cut in
  shortening with 2 spatulas.  Add milk.  Turn onto lightly floured board.
  Knead lightly and pat into sheet 1/2 inch thick. Cut with floured cutter.
  Bake in hot oven (450 F) 12 minutes. 16 servings. The Household Searchlight
  ~ 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baking Powder Biscuits Ii
 Categories: Breads, 1941
   Servings:  6
 
      3 c  Ready-mixed flour
      7 tb Shortening
      1 c  Milk
 
  Sift flour, measure, and sift.  Cut in shortening with 2 spatulas. Add
  milk.  Turn onto lightly floured board.  Knead lightly and pat into sheet
  1/2 inch thick.  Cut with floured cutter. Bake in hot oven (450 F) 12
  minutes.  16 servings. The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana and Mango Bread
 Categories: Breads
   Servings:  2
 
      1 c  Butter
  1 1/4 c  Packed Brown Sugar
      3    Eggs
      3 c  Self-Rising Flour
    1/2 ts Salt
    1/2 ts Cinnamon
    1/4 ts Grated Fresh Nutmeg
  1 1/2 c  Mashed Ripe Bananas
      1    Small Ripe Mango
      1 c  Golden Raisins
    1/2 c  Chopped Walnuts
 
  * The recipe says to use self-rising flour and the small ripe mango should
  be peeled and pureed.
  ~-------------------------------------------------------------------------
  In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a
  time, until incorporated. In another bowl, combine self-raising flour with
  salt, cinnamon and nutmeg.  Combine mashed bananas with mango puree. Mix
  the dry ingredients and banana mixture, alternately, into the creamed
  mixture until batter is just combined; fold in raisins and nuts. Pour
  batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350F for 50 ~
  60 minutes or until cake tester inserted in the centre tests done. Leave in
  pan for 10 minutes; remove form loaf pans and let cool on racks. Makes 2
  loaves.  From The Gazette, 91/02/13.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Blueberry Bread
 Categories: Breads
   Servings:  1
 
  1 3/4 c  Sifted flour
      2 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Salt
    1/3 c  Butter
    2/3 c  Sugar
      2    Eggs
      1 c  Bananas, mashed
      1 c  Blueberries
 
  Sift together flour, baking powder, soda, and salt.  Set aside.  Cream
  butter and gradually beat in sugar until light and fluffy.
  
  Beat in eggs one at a time.  Add flour mixture and banana alternately in
  three parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf
  pan. Bake at 350 degrees for 50 minutes. Turn out of pan to cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Bran Bread
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Flour; sifted
    1/2 ts Salt
    1/2 ts Baking soda
      1 ts Baking powder
      2 tb Shortening
    1/4 c  Sugar
      1 ea Egg; well beaten
      1 c  Bran; shredded
      2 tb Milk
      2 ea Bananas; thinly sliced
 
  Sift in dry ingredients. Cream shortening, add sugar gradually, cream well.
  Add egg, bran and milk. Mix and allow to stand while slicing bananas,
  stirring as little as possible, Bake in small bread pan in upper part of
  oven with remainder of meal.
  
  Note: No temperature or time given. Assume a moderate 350 - 400 F oven for
  45 - 60 minutes.
  
  Source: Luella Coffy, Petersburg Grange, Carroll County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Bread
 Categories: Breads, Snacks, Syd's book
   Servings:  1
 
    1/4 c  Shortening
    3/4 c  Sugar
      2 lg Beaten Eggs
      1 ds Vanilla
      2 c  Flour
      1 ts Baking Soda
      1 ts Salt
      3 tb Sour Milk
      1 c  Mashed Bananas
    1/2 c  Nutmeats
 
  Cream together the shortening and the sugar until fluffy.  Combine the
  eggs, vanilla and sour milk with the shortening sugar mixture.  Add the
  flour, baking soda and salt to the previous mixture.  Bake in a 350F oven
  for one hour.  Test for doneness with a toothpick.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Bread (No Milk or Wheat)
 Categories: Breads
   Servings:  1
 
    1/4 c  Nuts
  1 3/4 c  Sifted amaranth flour or
           -sifted brown rice flour
    1/2 c  Arrowroot
      2 ts Baking soda
    1/2 c  Chopped nuts
  1 1/2 c  Very ripe mashed bananas
    1/4 c  Oil
    1/4 c  Honey
      2    Eggs
      2 tb Lemon juice
      1 ts Pure vanilla extract
 
  Servings: Makes 1 loaf.
  
  Process the 1/4 c nuts in a blender until finely ground.  Mix the nuts with
  the flour, arrowroot and baking soda in a large bowl.  Stir in the chopped
  nuts.
  
  In a separate bowl, mix together the bananas, oil, honey, eggs, lemon juice
  and vanilla.  Then pour the liquid mixture into the flour bowl and mix with
  a few swift strokes.  Do not overmix.
  
  Pour into a greased 9x5" loaf pan or 2 7x3" pans.  Bake large loaf at 350 F
  for 55 to 60 min, or small loaves for 45 min or until a cake tester
  inserted in the middle comes out clean.  Let stand in the pan for 10 min,
  then turn the loaf out onto a wire rack to cool.
  
  Courtesy of Theresa Merkling. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Bread Pudding with Rum Sauce
 Categories: Breads, Desserts
   Servings:  6
 
           Bread pudding
      2 c  Milk
      1 c  Heavy (whipping) cream
    1/2 c  Sugar
      3    Large egg yolks
      1    Large egg
      1 tb Vanilla extract
      1 ts Freshly grated nutmeg
           Pinch of salt
      5    Slices (each 1/2 in thick) f
           -resh banana bread
      3    Large bananas, cut into 1/4
           -in. thick rounds
           -----for the rum sauce-----
      4 tb Unsalted butter (1/2 stick)
      3 tb Dark brown sugar
      2 tb Freshly squeezed lemon juice
    1/2 c  Rum
    1/4 c  Water
           -----garnish-----
      2 c  Heavy whipping cream, whippe
           -d to soft peaks
 
  1.  Generously butter a 12-cup ovenproof baking dish.
  
  2.  To make the custard, whisk the milk, cream, and sugar together in a
  large bowl.  Add the egg yolks and the whole egg one at a time, whisking
  well after each addition.  Whisk in the vanilla, nutmeg, and salt, and set
  aside.
  
  3.  Cut four slices of the banana bread vertically into 1-inch-wide
  fingers.  Arrange an even layer of bread fingers on the bottom of the
  prepared dish, cutting and fitting them to cover the bottom.  It is fine if
  they curve slightly up the sides of the dish.  Cover the bread slices with
  an even layer of banana slices, and then pour enough custard over the bread
  and bananas to cover them.  Repeat the layers of bread and bananas. Cut the
  remaining slice of banana bread into cubs, and sprinkle these over the
  bananas, press down slightly on the bread cubes, and cover. Set aside for
  30 minutes.
  
  4.  Meanwhile, preheat the oven to 350F.
  
  5.  Bake the pudding until it is almost solid through, about 45 minutes.
  Then remove the cover and bake until the cubes of banana bread on the top
  are golden, an additional 15 minutes.  Remove the dish from the oven and
  cool it on a wire rack.
  
  6.  While the bread pudding is cooling, make the sauce:  Melt the butter in
  a small saucepan over medium heat.  Whisk in the brown sugar, lemon juice,
  rum, and water, and bring to a rolling boil. Cook, whisking occasionally,
  until the mixture begins to thicken and the sugar has dissolved, about 5
  minutes.  Remove the sauce from the heat and transfer it to a serving
  pitcher.  Serve along with the slighly cooled banana bread pudding and
  whipped cream, if you like.
  
  Source:  "The Farm House Cookbook," Susan Herrmann Loomis, 1991.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Bread
 Categories: Breads, Vegetarian
   Servings: 15
 
      2 c  Whole Wheat Flour
      2 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Ground Nutmeg
      2    Eggs
    1/2 c  Vegetable Oil
      2 tb Sugar
  1 1/2 c  Bananas, sliced (2 large)
 
  Combine the flour, baking powder, baking soda and nutmeg in a mixing bowl.
  Stir to blend.
  
  Put the eggs, oil, sugar and bananas in a blender.  Puree until smooth.
  Pour the banana mixture into the flour. Mix well.
  
  Pour into an oiled 9- by 5-inch loaf pan.  Bake in a 350-degree oven for 40
  to 50 minutes.
  
  Cool on a wire rack.  Let stand 10 minutes before removing from pan.
  
  Cool thoroughly before serving.
  
  Serves 15
  
  One Serving = Calories: 164 Carbohydrates: 21 Protein: 3 Fat: 8 Sodium: 70
  Potassium: 114 Cholesterol: 37
  
  Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1-1/2 Fat Exchanges
  
  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Bread
 Categories: Breads
   Servings:  6
 
  3 1/2 c  Flour
      4 ts Baking powder
    1/2 ts Baking soda
      1 ts Salt
      2 ts Vanilla extract
    2/3 c  Butter
  1 1/3 c  Sugar
      4    Beaten eggs
      4    To 6 bananas
 
  Chopped nuts
  
  Sift together flour, baking powder, baking soda, & salt. Cream butter &
  sugar. Add eggs & vanilla. Add flour mixture alternately with bananas. Add
  nuts. Bake 1 hour 20 minutes at 350 degrees in a greased & floured 9x5x3"
  loaf pan. (Don't fill pan more than 2/3 full - bake extra batter in muffin
  tins; or divide batter, & make 2 smaller loaves, baking about an hour, or
  until browned & bread pulls away from sides of pan.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Bread
 Categories: Desserts, Breads
   Servings: 16
 
           Oil for greasing pan
  2 1/2 c  Cake flour
      2 ts Baking powder
      1 ts Baking soda
      1 ts Cinnamon
    1/2 c  Applesauce
      1 c  Sugar
  1 1/2    Egg whites
      2 c  Ripe bananas, mashed
      1 ts Vanila
 
  Preheat oven to 350*F. Lighly grease a 9x5" loaf pan with oil.
  
  Combine flour, baking powder, baking soda, and cinnamon. Whisk to gether
  applesauce, sugar, egg whites, bananas and vinila. Add flour mixture all at
  once and stir gently to blend. Do not overbeat. Pour batter into perpared
  loaf pan and bake 45 to 50 minutes or until a knife inserted in center
  comes out clean. Cool bread completly before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Bread
 Categories: Breads
   Servings:  6
 
  1 3/4 c  Sifted unbleached flour
  2 3/4 ts Baking powder
    1/2 ts Salt
    1/3 c  Shortening
    2/3 c  Sugar
      2    Eggs
      3    Or 4 very ripe bananas
    1/2 c  Chopped pecans or walnuts,
           -optional
 
  Preheat oven to 350 degrees.
  
  Sift together flour, baking powder, and salt.  Beat shortening in mixer
  until creamy consistency.  Add sugar and eggs, continue beating at medium
  speed one minute.  Add bananas to egg mixture. Mix until blended. Add flour
  mixture, beating at LOW speed about 30 seconds or *only* until blended.
  Turn into buttered loaf pan and bake for one hour...or until broom straw
  inserted into center of loaf comes out clean.
  
  This is by far, one of the best banana breads I have ever tasted.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Bread
 Categories: Breads
   Servings:  6
 
  1 3/4 c  All-purpose flour
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 ts Ground ginger
    1/4 ts Ground allspice
    1/4 ts Grated nutmeg
      1 ts Grated lemon peel (optional)
    1/4 c  Ground almonds (optional)
    1/2 c  Butter or margarine
    3/4 c  Sugar
      2    Eggs
  1 1/2 c  Mashed banana (4 medium
           -bananas)
 
  Makes one loaf
  
  1. Preheat oven to 350 F.  Grease 9 x 5 inch loaf pan. 2. Sift flour,
  baking powder, baking soda, salt, ginger, allspice and nutmeg together in
  bowl.  Add lemon peel and almonds. Stir until combined. Set aside. 3. Beat
  butter in large mixing bowl until soft amd creamy. Beat in sugar until
  light and fluffy.  Add eggs and beat until thoroughly blended. Beat in
  flour mixture alternately with bananas until mixture is well blended. Pour
  into prepared pan. 4. Bake in center of oven 1 hour to 1 hour 5 minutes, or
  until toothpick inserted in center comes out clean. 5. Cool in pan on wire
  rack 10 minutes.  Invert from pan and cool completely on rack.
  
  Variation: Banana-walnut or -pecan bread: Omit almonds. Add 3/4 cup
  coarsely chopped walnuts or pecans with bananas.
  
  From "The Sedgewood Book of Baking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Bread
 Categories: Breads, Osg
   Servings:  1
 
      2 c  Flour; all purpose
    1/2 c  Butter; or other shortening
      1 c  Sugar
    1/2 ts Baking soda
      2 ea Eggs
    1/2 ts Salt
    1/2 ts Baking powder
      3 ea Bananas; mashed
    1/2 c  Nut meats; or raisins
 
  Mix well and turn in well greased loaf pan. Bake in moderate oven 350 F for
  45 minutes. Remove from oven, let stand in pan a few minutes, then remove
  to cool.
  
  Source: Emma Blair, Newbury Grange, Geauga County, OH Mrs. W. F. Work,
  Hardy Grange, Holmes County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Chocolate Chip Bread
 Categories: Breads
   Servings:  6
 
      2 c  Flour, sifted
    1/2 c  Butter or margarine
      1 ts Baking powder
      1 c  Bananas, mashed
    1/2 ts Baking soda
      3 tb Milk
      1 c  Sugar
      8 oz Semisweet chocolate chips
      1    Egg
 
  Preheat oven to 350. Well grease a 9x5x3" loaf pan. In a medium bowl, sift
  flour, baking powder and soda together; set aside. cream sugar, egg and
  butter until light and fluffy. Blend in bananas and milk. Add dry
  ingredients until just moistened.  Stir in chocolate chips. Pour into
  prepared pan.  Bake for 1 hour, or until toothpick comes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Coconut Bread
 Categories: Breads, Desserts
   Servings:  8
 
      1 c  Currants
    1/2 c  Dark Rum
      3 c  Flour
      1 ts Salt
      1 ts Baking Soda
      1 ts Baking Powder
      2 ts Cinnamon
    1/2 ts Grated Nutmeg
    2/3 c  Sweetened Coconut
    1/2 c  Vegetable Shortening
      1 c  Packed Brown Sugar
      2    Eggs Beaten Lightly
    1/3 c  Buttermilk
      1 c  Mashed Ripe Banana
 
  Heat rum and place in bowl with currants 1 hour.  In separate bowl, sift
  together flour, salt, baking soda, baking powder, cinnamon, nutmeg, and 1/2
  cup of the coconut.  In a large bowl, cream vegetable shortening and brown
  sugar until combined.  Add eggs and beat well. Stir in buttermilk, banana
  and currant mixture.  Combine well.  Add flour mixture and stir until just
  combined.  Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with
  remaining coconut and bake in preheated 350F degree oven 60 to 70 minutes
  or until done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Flour
 Categories: Breads
   Servings:  6
 
      6    Ripe Bananas
 
  Slice and dry full grown bananas. Use only the fruit that is full grown as
  green bananas contain too much starch. After drying, grind or pound in a
  mortar, then pass the powder through a sieve. This flour can be used in
  equal parts with regular flour in making desserts where a starchy substance
  is used.
  
  From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Health Loaf
 Categories: Breads
   Servings: 14
 
  1 1/2 c  Whole wheat flour, divided
    1/2 c  Coconut, unsweetened shredd.
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1 c  Mashed banana (3 small)
      3 tb Vegetable oil
      2 tb Liquid honey
 
  Suggestion:  reserve 1/4 cup flour.  Low fat recipes have a tendency to be
  too dry.  Bake about 35 min in 9x5 loaf pan or muffin cups if 8x4 pan not
  available.
  
  Mix together 1 1/4 c. of flour, coconut, baking powder, baking soda and
  salt in a bowl.  Combine banana, oil and honey.  Stir into flour mixture
  quickly but gently until just combined.  Add part of the remaining 1/4 cup
  flour if needed.  Batter will be lumpy.
  
  Spread batter evenly in a lightly greased (and/or waxed paper lined) 8x4
  loaf pan.  Bake at 350 F about 45 min until tester inserted in center comes
  out clean.  Cool 10 min in pan. Turn out of pan, cool completely on rack.
  Wrap in waxed paper and store overnight before slicing.
  
  Makes 14 servings, each about 1/2 inch thick when 8x4 pan used. 1 starchy
  choice, 1 fats & oils choice 16 g carbohydrate, 2 g protein, 4 g fat, 108
  calories
  
  Source:  Choice Cooking, Canadian Diabetes Association c. 1986 Shared by
  Elizabeth Rodier 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Lime Bread
 Categories: Breads
   Servings:  1
 
    1/2 c  Shortening
    3/4 c  Brown Sugar
      2 tb White Vinegar
      3    Ripe Bananas, Mashed
      3 tb Water
      1 tb Lime Juice
    1/2 ts Salt
    1/2 ts Ginger Powder
    3/4 c  Coconut, Grated
      1 ts Baking Powder
      2 c  White Flour
           GLAZE
    1/4 c  Brown Sugar
      1 tb Oil
      1 tb Rum
      3 tb Lime Juice
 
  Beat shortening for a few seconds.  Add brown sugar & beat till well
  blended & creamy.  Stir in vinegar, bananas, water & lime juice.  Ensure
  that all ingredients are well mixed.  Add salt, ginger & grated coconut.
  Mix well.  Stir in baking powder.  Sift flour & beat with a wooden spoon
  till well blended & smooth.  Transfer into a greased loaf pan & bake at
  350F for 1 hour.  Let cool for 10 minutes before removing from pan to a
  wire rack. Meanwhile, combine brown sugar, oil, rum & lime juice in a snall
  pot over a low heat.  Stir constantly for 5 minutes until you have a thin
  syrup. Pour over the loaf, spreading it with a spatula, let it run over the
  sides.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Nut Bread
 Categories: Breads
   Servings:  2
 
  4 3/4 c  Flour, All-Purpose
    3/4 c  Sugar
      1 ts Salt
      2 pk Yeast, Active Dry
    1/3 c  Evaporated Milk, Undiluted
    1/3 c  Water
    1/3 c  Margarine
      2    Eggs, Room Temperature
      1 c  Banana, Mashed
    1/2 c  Pecans, Chopped
      2 ts Cinnamon, Ground
      2 tb Margarine, Melted
 
  In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved
  yeast.  Heat evaporated milk, water, and margarine to 120F-130F.
  Margarine need not melt.  Add to dry ingredients; beat 2 minutes at medium
  speed of mixer.  Add eggs, banana, and 1 cup flour; beat at high speed 2
  minutes. Stir in pecans and enough remaining flour to make stiff dough.
  Knead 8 to 10 minutes.  Set in greased bowl; grease top.  Cover; let rise
  until doubled, about 1 hour.   Punch dough down.  Divide in half; shape
  into loaves.  Place in 2 greased 8-1/2 x 4-1/2 x 2-1/2 inch loaf pans.
  Cover; let rise until doubled, about 1 hour.   Mix remaining sugar and
  cinnamon.  Brush loaves with melted margarine; top with sugar mixture. Bake
  at 375F 25 to 35 minutes.  Cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Nut Chocolate Chip Bread
 Categories: Breads
   Servings:  1
 
    1/3 c  Butter or margarine,
           -softened
    3/4 c  Sugar
      1 ea Egg
      1 c  Mashed banana
      2 c  All purpose flour
  2 1/2 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Salt
      1 c  Chopped pecans (or walnuts)
    1/2 c  Chocolate chips (or more if
           -desired
    1/2 c  Buttermilk
 
  Preheat oven to 350F.  Cream butter and sugar.  Mix in egg and banana. Stir
  together flour, baking powder, baking soda, salt, nuts and chocolate chips.
  Add this mixture to creamed mixture alternately with buttermilk. Stir until
  just blended.  Pour batter into a greased and floured loaf pan (9x5x3
  inches).  Bake for 65 minutes, or until bread tests done. Cool in pan for
  about 5 minutes, then turn out on a wire rack. Makes 1 loaf. Source:
  "Muffins, Nut Breads and More"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Nut Bread ( a Risen Bread)
 Categories: Breads
   Servings:  2
 
  4 3/4 c  Flour - all purpose
    3/4 c  Sugar
      1 ts Salt
      2 pk Yeast- active dry
    1/3 c  Evaporated milk - undiluted
    1/3 c  Water
    1/3 c  Margarine
      2    Eggs - at room
      1 c  Banana - mashed
    1/2 c  Pecans, chopped
      2 ts Cinnamon, ground
      2 tb Margarine, melted
 
  In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved
  yeast.
    Heat evaporated milk, water, and margarine to 120F-130F. Margarine need
  not melt.  Add to dry ingredients; beat 2 minutes at medium speed of mixer.
   Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in
  pecans and enough remaining flour to make stiff dough. Knead 8 to 10
  minutes.  Set in greased bowl; grease top. Cover; let rise until doubled,
  about 1 hour.   Punch dough down.  Divide in half; shape into loaves. Place
  in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until
  doubled, about 1 hour.   Mix remaining sugar and cinnamon. Brush loaves
  with melted margarine; top with sugar mixture. Bake at 375F 25 to 35
  minutes.
   Cool. From Fleischmann's Yeast package 11/90
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Nut Muffins
 Categories: Muffins, Breads
   Servings:  6
 
      2 c  Unbleached Flour, Sifted
      3 ts Baking Powder
    1/2 ts Salt
    1/2 c  Shortening
      1 c  Sugar
      2    Large Eggs
  1 1/3 c  Mashed Ripe Bananas (3 Med.)
      1 c  Chopped Walnuts
 
  Sift together flour, baking powder and salt; set aside.  Cream together
  shrtening and sugar in bowl until light and fluffy, using electric mixer at
  medium speed.  Beat in eggs, one at a time, blending well after each
  addition.  Stir in mashed bananas.  Add dry ingredients all at once,
  stirring just enough to moisten.  Gently mix in chopped nuts.  Spoon batter
  into greased 3-inch muffin-pan cups, filling 2/3rds full.  Bake in 350F
  oven 20 minutes or until golden brown.  Serve hot with homemade jam or
  jelly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Nut Bread
 Categories: Breads
   Servings:  6
 
    1/4 c  Of butter
      1 c  Of Sugar
      1    Egg
      3    Large, or 4 small bananas
           -mashed
      2 c  Of flour 1 tsp. of soda
    1/2 ts Of salt (add to mashed
           -banana
    1/4 c  Of walnuts
 
  Cream together the following:
  
  Sift the dry ingredients together Add bananas and nuts.
  
  Bake in a moderate oven (350) in a greased and floured pan for 60 minuites
  
  Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Nut Bread
 Categories: Breads, Osg
   Servings:  1
 
      2 c  Flour; general purpose
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 c  Butter
      1 c  Sugar
      2 ea Eggs
      3 ea Bananas; mashed
    1/2 c  Nuts meats
 
  Sift flour, measure, sift with baking powder, soda, and salt. Cream butter,
  add sugar gradually, creaming the while. Add eggs, one at a time, beating
  each one in thoroughly. Mash bananas, add to first mixture. Blend in well.
  Stir in dry ingredients gradually. When well mixed, add nut meats. Turn
  into well greased loaf pan. Bake in oven, 350 F. from 45 to 60 minutes.
  Remove from oven, let stand in pan a few minutes, then remove to cool.
  
  Source: Helen Erwin, Baughman Grange, Wayne County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Oatmeal Bread
 Categories: Breads, Snacks
   Servings: 10
 
      2 c  Biscuit mix
    1/4 ts Soda
    3/4 c  Brown sugar, packed
    1/2 c  Golden raisins
    1/2 c  Milk
      1 c  Oatmeal
    3/4 ts Baking powder
    1/2 c  Walnuts, chopped
      1    Egg
  2 1/2    Ripe bananas, mashed
 
  Combine biscuit mix, oatmeal, soda, baking powder, sugar, nuts and raisins
  in large bowl and mix well.  Beat egg and mix with milk and bananas. Add to
  flour mixture and stir just to blend.  Turn batter into greased 9 x 5" loaf
  pan and bake at 350 degrees for 50to 55 minutes. Cool on rack before
  slicing
  
  For You From:  Jon Judd {Cooking Echo}
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Wheat-Germ Bread
 Categories: Breads
   Servings: 16
 
      1 c  Whole-wheat flour
    1/2 c  Unbleached white flour
    1/3 c  Wheat germ
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  Unsalted margarine,softened
    3/4 c  Light brown sugar,firm pack
      1    Egg
  1 1/4 c  Mashed ripe banana*
    1/4 c  Plain yogurt
 
  * - about 3 large
  
  1. Preheat oven to 350'F. Coat inside of 9x5" loaf pan with nonstick
  vegetable-oil cooking spray. Stir together whole-wheat flour, white flour,
  wheat germ, baking soda and salt in small bowl until well mixed.
  
  2. Beat together margarine and sugar in medium-size bowl until light and
  fluffy. Beat in egg. Stir together banana and yogurt in another bowl until
  well blended. Mix the banana mixture alternately with the flour mixture, in
  batches, into the margarine mixture; stir just until combined. Spread the
  batter in the prepared pan.
  
  3. Bake in preheated 350'F. oven 60-65 minutes or until wooden pick
  inserted in center comes out clean.
  
  4. Cool in pan on wire rack 10 minutes. Remove bread from pan to wire rack
  to cool to room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana Wheat Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
  1 1/2 c  Bread flour
  1 1/2 c  Wheat flour
    1/2 ts Salt
      2 md Ripe bananas, slice right
           -into the pan
    1/4 c  Honey
    1/4 c  Warm water
      1    Egg
    1/4 c  Oil
    1/2 ts Vanilla
      1 ts Poppy seeds (optional) (Use
           -ingredients at room
           -temperature.)
 
  "There's nothing like hot banana bread. Slice the bananas right into the
  pan as if you were slicing them on cereal. There's no mashing. And oh, is
  it easy and delicious."
  
  Add ingredients into the pan in the order listed, select white bread, and
  push "Start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana-Blueberry Muffins
 Categories: Muffins, Breads
   Servings: 12
 
  2 1/4 c  All-purpose flour
      2 ts Baking powder
    1/2 ts Salt
    1/2 ts Ground cinnamon
      2    Ripe bananas, quartered
      2    Eggs
    2/3 c  Firmly packed brown sugar
      6 tb Butter, melted
      1 ts Vanilla
      1 c  Fresh blueberries
           TOPPING:
    1/4 c  Granulated sugar
      1 ts Grated lemon rind
 
  1.  Preheat oven to 400 F.  Lightly grease twelve 2 1/2-inch muffin cups.
  
  2.  Combine flour, baking powder, salt, and cinnamon on sheet of waxed
  paper.
  
  3.  Beat bananas in large bowl with electric mixer until mashed. Add eggs,
  brown sugar, butter, and vanilla, beating until blended.
  
  4.  Stir in combined dry ingredients with a wooden spoon until almost
  blended.  Stir in blueberries just until combined.  Spoon into prepared
  muffin cups, dividing batter equally.
  
  5.  Prepare Topping:  Combine sugar and lemon rind in small dish. Sprinkle
  evenly over muffins.
  
  6.  Bake in preheated 400 F oven for 20 to 22 minutes or until golden.
  
  Remove muffins from pan to wire rack.
  
  Serve hot.
  
  Makes 12 muffins.
  
  SOURCE:  FAMILY CIRCLE MAGAZINE; June 26, 1990 ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana-Ginger Bran Muffins
 Categories: Muffins, Breads
   Servings: 10
 
  1 1/2 c  Ripe banana; mashed
           -(about 3 large bananas)
      2 ts Baking powder
    1/2 ts Baking soda
      2    Egg whites
    1/2 ts Salt
    1/2 c  Light brown sugar; plus
      2 tb Light brown sugar
    1/2 c  Oat bran
      1 ts Ground ginger
      1 tb Margarine; melted
    1/4 c  Crystallized ginger
           -finely chopped
      1 ts Vanilla extract
           Peel of 1 lemon
           -Grated
    1/4 c  Golden raisins
    3/4 c  All-purpose flour
      1 tb Powdered sugar
    3/4 c  Whole-wheat flour
      1 tb Lemon juice
 
  1.  Spray muffin tins with a nonstick vegetable cooking spray; set aside.
   2.  With an electric mixer on medium-low speed combine the banana, egg
  whites, brown sugar, melted margarine, vanilla and lemon peel.
   3.  Sift together the all-purpose flour, whole-wheat flour, baking powder,
  soda, salt and ground ginger. Stir in the oat bran. Slowly add to the
  banana mixture, beating just to blend. Stir in the crystallized ginger and
  raisins 4. Spoon into the prepared muffin tins and bake in a preheated
  375-degree oven 20 minutes or until the muffins test done. Remove the
  muffins from the tins and place on a cooling rack.
   5.  Stir together the powdered sugar and lemon juice to make a glaze.
  Immediately brush over the hot muffins. Let cool a few minutes before
  serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana-Oatmeal-Pecan Bread
 Categories: Breads
   Servings:  1
 
    1/2 c  Margarine, room temperature
    1/4 c  Honey
      2    Eggs
      3    Bananas, mashed
    1/4 c  Buttermilk
      1 ts Vanilla
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  Oats
      2 c  Wholewheat flour
      1 c  Broken pecans
 
  Preheat oven to 350F. In a medium sized bowl, cream together butter & honey
  till mixture is smooth.  Beat in eggs one at a time.  Stir in bananas,
  buttermilk & vanilla.  When well blended, mix in baking powder, soda &
  salt.  Blend in the rest of the ingredients.
  
  Turn mixture into a buttered loaf pan 9" by 5" by 3".  Bake for 55 minutes.
  Cool on wire rack.
  
  "The Vegetarian Times Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Banana-Rhubarb Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      2    Egg whites or 1/4 cup
           -cholesterol free egg
           -product
    2/3 c  Skim milk
    1/4 c  Vegetable oil
      2 c  Oat flour blend
    1/2 c  Sugar
    1/2 c  Mashed ripe banana
      1 tb Baking powder
    1/2 ts Salt
    1/2 ts Nutmeg
    2/3 c  Chopped fresh rhubarb or
           -frozen rhubarb, thawed and
           -well drained
 
  Servings: Makes 12 Calories: 170 per serving
  
  Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable
  cooking spray or line with paper baking cups.  In medium-sized bowl beat
  egg whites with fork; stir in milk and oil.  Add remaining ingredients
  except rhubarb, mixing just until flour is moistened (batter will be
  lumpy).  Fold in rhubarb.  Divide batter among prepared muffin cups,
  filling to top.  Bake 20 to 25 minutes, or until golden brown. Immediately
  remove muffins from pan; cool on wire racks.
  
  Source: Women's Day, Meals in Minutes, August 1990. Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bannock
 Categories: Breads
   Servings: 12
 
  2 1/2 c  Flour
    1/4 ts Salt
      2 tb Oil
      1 c  Milk
      1    Egg
      2 ts Baking powder
 
  Mix flour, salt and baking powder in a bowl.  Mix together milk, egg and
  oil and add to flour.  Mix well.  Knead on a floured surface.  Pat down the
  dough until it is about 1 inch thick.  Cut into 12 equal pieces.
  
  Bake at 400F until brown, approx 1/2 hour  OR heat a frying pan, using 3
  tbsp oil to cook the pieces.  Serve hot with jam.
  
  1 bannock baked, 3 g protein, 3 g fat, 17 g carbohydrate, 107 calories 1
  starch choice, 1 fat
  
  1 bannock fried, 3 g protein, 8 g fat, 17 g carbohydrate, 152 calories
  
  Source:  Diabetes Dialogue Spring 1992, Canadian Diabetes Association
  Shared but not tested by Elizabeth Rodier
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bannock
 Categories: Breads
   Servings:  6
 
      1 c  Whole wheat flour
    1/2 c  All purpose flour
    1/2 c  Rolled oats
      2 tb Sugar, granulated
      2 ts Baking powder
    1/2 ts -Salt
      2 tb Butter, melted
    1/3 c  Raisins; optional
    3/4 c  -Water; approx,
 
  "Bannock, a simple type of scone was cooked in pioneer days over open
  fires. Variations in flours and the additional of dried or fresh fruit make
  this bread the simple choice of Canadian campers even today.  Oven baking
  has become an acceptable alternative to the cast iron fry pan. McKelvie's
  restaurant in Halifax serves an oatmeal version similar to this one. For
  plain bannock, omit rolled oats and increase the all purpose flour to 1
  cup.... One of the earliest quick breads, bannock was as simple as flour,
  salt, a bit of fat (often bacon grease) and water. In gold rush days, dough
  was mixed right in the prospector's flour bag and cooked in a fry pan over
  an open fire.
   Indians wrapped a similar dough around sticks driven into the ground
  beside their camp fire, baking it along with freshly caught fish. Today's
  native _Fried Bread_ is like bannock and cooked in a skillet.
     Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the
  stove's dampers while _Toutons_ are similar bits of dough deep fried. At a
  promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo
  Doughnuts, deep fried rings of bannock dough, were served. It is said that
  Inuit children prefer these "doughnuts" to sweet cookies.
     Red River settlers from Scotland made a frugal bannock with lots of
  flour, little sugar and drippings or lard. Now this same bread plays a
  prominent part in Winnipeg's own Folklorama Festival.
     At Expo '86 in Vancouver, buffalo on bannock buns was a popular item at
  the North West Territories ' restaurant. In many regions of Canada, whole
  wheat flour or wheat germ replaces part of the flour and cranberries or
  blueberries are sometimes added. A Saskatchewan firm markets a bannock mix,
  and recipe books from coast to coast upgrade bannock with butter, oatmeal,
  raisins, cornmeal and dried fruit."
  
  Stir together flours, oats, sugar, baking powder and salt. Add melted
  butter, raisins (if using) and water, adding more water if needed to make
  sticky dough. With floured hands, pat into greased pie plate. Bake in 400F
  oven for 20 to 25 minutes or until browned and tester comes out clean. Cut
  into wedges. SERVES:6 VARIATIONS: In place of raisins add chopped dried
  apricots or fresh berries.(Blueberries are terrific if one is camping in
  northern Ontario in August.)
  
  SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_
  posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bara Brith (Currant Bread)  Welsh
 Categories: Breads
   Servings: 16
 
    1/4 lb Dried fruit
      4 oz Candied peel
      1 pt Warm water
    1/2 ts Mixed spice
      2 lb Plain flour
      2 ts Salt
      6 oz Lard
      1 oz Fresh yeast
    1/2 lb Demerara sugar
      2    Eggs
 
  Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.
  Soak the fruit and candied peel in the water with the spice.  Leave to
  steep in a warm place and use the warm spicy, strained water to mix the
  dough. Sift the flour and salt and rub in the lard; cream the yeast with
  the sugar and a little of the spiced water; mix this into the flour,
  together with the eggs and use enough of the water to give a firm, yet
  elastic dough. Knead well, leave to rise and knock back; blend in the
  drained fruit and knead again. Shape the dough into loaves and set into
  greased 1 lb tins in a warm place to prove; bake, reducing the temperature
  after the first 15 minutes. Originally, in some recipies, the fruit content
  would have been fresh currants or blackberries. Bara Brith is often served
  as part of the traditional Welsh tea.  It can also be purchased at many of
  the small bakeries found throughout Wales. British Cookery (BTA/BFPC)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barb's Special Sweet Breads Part 1
 Categories: Breads
   Servings:  1
 
MMMMM-----------------------------BARB DAY----------------------------------
      3 pk Yeast
      1 c  -Water; lukewarm
      1    Egg; slightly beaten
      4 c  Flour; sifted
      3 tb Sugar
  1 1/2 c  Butter
      1 ts Salt

MMMMM----------------------SEE OTHER RECIPE PARTS---------------------------

MMMMM-------------------FOR VARIATIONS AND FILLINGS------------------------
           - Vanilla cream
           - Almond butter
           - Plumped currants or
           -  raisins
           - Egg wash
           - Icing
 
   For the dough:
    Put the water in a mixing bowl and sprinkle the yeast over it. Stir until
  the yeast has dissolved. Beat the egg into the yeast mixture, and set
  aside.
    Sift together the flour, sugar, and salt.  Add the yeast mixture.  Knead
  until the mix forms a ball- if too moist add a bit more flour.  Knead 10
  minutes more.
    Roll out to an 11" square. Spread 1/2 cup butter over the surface of the
  dough.  Fold the dough into thirds and wrap in a damp cloth.  Refrigerate
  20 minutes. Repeat this process beginning from rolling out the dough, two
  more times.
    While the dough is in the refrigerator the last time, you should prepare
  the fillings, icings or other recipes you will need for the finished
  pastries.
    The following parts will give you the variety of pastries made with this
  dough, and the methods.  They will be followed by additional recipes needed
  to prepare the pastries.
  
    Source: Vera Stevens (my mother)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barb's Special Sweet Breads Part 2
 Categories: Breads
   Servings:  1
 
MMMMM-----------------------------BARB DAY----------------------------------

MMMMM-------------------INSTRUCTIONS FOR WEINERBROD------------------------
 
  Place the dough on a lightly floured board and cut it in half.  Roll each
  piece into 24" X 6" strip.  Spread the surface with Almond butter.  Fold
  the edges lengthwise toward the center, allowing 1" space in the center.
  Sprinkle the plumped currants and spoon the Vanilla Cream into the 1" space
  between the edges. Repeat with second strip. Place both lengths of dough on
  a baking sheet and shape strips together like a giant pretzel, tucking in
  the ends.  Brush with the egg wash and sprinkle with almonds. Allow the
  dough to rise 1 hour in a cool room. When light, bake 35 minutes in a 375
  degree F. oven. (or, if making small pastries, 10-12 minutes) Cool and ice.
  Cut in 3" pieces. This makes 1 large pastry or 24 small ones. See later
  parts for necessary fillings and icings.
  
    Source: Vera Stevens, (my mother)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barb's Special Sweet Breads Part 3
 Categories: Breads
   Servings:  1
 
MMMMM-----------------------------BARB DAY----------------------------------

MMMMM--------------------INSTRUCTIONS FOR SPANDAUER-------------------------
           Your favorite jelly
 
    Place the dough on a floured board and cut it in half.  Roll each half
  1/4" thick Cut into 4" squares.  Spread Almond butter on each square.
  Sprinkle plumped currants or raisins on top.  Fold corners to center.  Put
  a bit of your favorite jelly in the center.  Spoon Vanilla Cream in center.
  Place 2" apart on baking sheet.  Brush with egg wash.  Let rise till puffy.
  Brush again with the egg wash.  Bake at 375 degrees F. for 10-12 minutes.
  
    Source: Vera Stevens, my mother
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barb's Special Sweet Breads Part 5
 Categories: Breads
   Servings:  1
 
MMMMM-----------------------------BARB DAY----------------------------------

MMMMM---------------------INSTRUCTIONS FOR SNAILS--------------------------
 
    Place dough on a lightly floured board and roll into a large rectangle
  1/4" thick.  Spread with almond butter and plumped currants or raisins.
  Roll jelly roll style.  Cut into 1" slices and place slices 2" apart on
  baking sheet, cut side down. Spoon Vanilla cream in the center of each. Let
  rise until light.  Bake 10-12 minutes at 375 degrees F. Ice and sprinkle
  with almonds.
  
    Source:  Vera Stevens, my mother
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barb's Special Sweet Breads Part 7
 Categories: Breads
   Servings:  1
 
MMMMM-----------------------------BARB DAY----------------------------------
           - Additional recipes for
           - preparing breads in this
           - series

MMMMM--------------------ALMOND BUTTER INGREDIENTS-------------------------
    1/2 c  Sugar
    1/2 c  Butter
    1/2 c  Blanched almonds; minced
           -

MMMMM------------------------ICING INGREDIENTS-----------------------------
      1 c  Confectioners' sugar
      2 tb Water
           - Garnish icing with:
           Candied cherries
           Slivered almonds
           -

MMMMM--------------------VANILLA CREAM INGREDIENTS-------------------------
      2 tb Sugar
      2 tb Flour
      2    Egg yolks
      1 c  Milk
      2 ts Vanilla
           -

MMMMM-------------------------PLUMPED RAISINS------------------------------
      2 tb Rum or Cognac
    1/2 c  Currants or raisins
           -

MMMMM-----------------------------EGG WASH----------------------------------
      1    Egg
      2 tb Water
 
    ALMOND BUTTER:  Cream together the sugar and butter, then blend in the
  almonds, making sure to mix well.
  
    ICING: Beat the sugar and water together until completely blended.
  Drizzle over the pastry and garnish with cherries and almonds if desired.
  
    VANILLA CREAM:  Combile all the ingredients except the vanilla in a
  saucepan.  Blend and cook for 3 minutes, stirring constantly.  Remove from
  heat and stir in the vanilla.  Whip mixture occasionally to keep it from
  forming a film, if not using immediately.
  
    PLUMP CURRANTS:  Sprinkle the rum or cognac over the currants (or
  raisins) and set aside until they have been plumped.
  
    EGG WASH:  Beat together the egg and water, mixing well.  Reserve for use
  as needed.
  
    Source: Vera Stevens, my mother
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barley Bread
 Categories: Breads
   Servings:  6
 
      1    Text Only
 
  Notes: A delicious, light airy bread. Molasses may be used as a substitute
  for the barley malt syrup.
  
  INGREDIENTS:            1 1/2 lb loaf:  1 lb loaf: water 1 1/3 cup 1 cup
  margarine/butter        2 1/2 Tbsp      2 Tbsp barley malt syrup 1/4 cup 3
  Tbsp sugar 6 Tbsp 1/3 cup salt 2 tsp 1 1/2 tsp cinnamon 1 1/3 tsp 1 tsp
  barley flour            2/3 cup         1/2 cup bread flour 3 1/2 cup 2 1/2
  cup nonfat dry milk 2 Tbsp 1 1/2 Tbsp yeast 2 1/2 tsp 1 1/2 tsp
  
  Source: The Bread Machine Cookbook by Donna Rathmell German ISBN#
  1-55867-025-4
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barmbrack (Irish)
 Categories: Breads
   Servings:  1
 
      4 tb Sugar
      3 tb Warm water
      1 pk Active dry yeast
      1    Egg, beaten
      2 c  All-purpose flour
      2 tb Butter or margarine
    1/2 ts Salt
    1/4    To 1/2 cup milk
      1 c  Golden raisins
      1 c  Currants
    1/2 c  Chopped candied orange or
           -lemon peel
           Vegetable oil
      1 tb Cold water
 
  Makes 1 loaf
  
  Combine 1 tablespoon of the sugar, warm water and yeast.  Stir to dissolve
  yeast and let stand until bubbly, about 5 minutes. Blend egg into yeast
  mixture.
  
  Fit processor with steel blade.  Measure flour, butter, 2 tablespoons of
  the remaining sugar and salt into work bowl. Process until mixed, about 15
  seconds.
  
  Turn on processor and slowly add yeast mixture through feed tube to flour
  mixture.  Process until blended, about 10 seconds.
  
  Turn on processor and very slowly drizzle just enough milk into flour
  mixture so dough forms a ball that cleans the sides of the bowl. Process
  until ball turns around bowl about 25 times.  Turn off processor and let
  dough stand 1 to 2 minutes.
  
  Turn on processor and gradually drizzle in enough remaining milk to make
  dough soft, smooth and satiny but not sticky.  Process until dough turns
  around bowl about 15 times.
  
  Turn dough onto lighyly greased surface.  Knead raisins, currants and
  candied fruit peel into dough.  Shape into smooth ball and place on greased
  cookie sheet.  Flatten ball into a circle about 6 inches in diameter. Brush
  with oil and let stand in warm place until doubled, about 1 hour.
  
  Heat oven to 350 F.  Bake until bread sounds hollow when tapped, 40 - 50
  minutes.
  
  Mix cold water with remaining 1 tablespoon of the sugar.
  
  Remove bread immediately from cookie sheet and place on wire rack. Brush
  with sugar-water mixture.  Cool.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Bread and Rolls
 Categories: Breads
   Servings: 24
 
    3/4 c  Milk
      1    Fresh Cake Yeast
    1/4 c  Sugar
      3 tb Shortening
      1 ts Salt
      1    Egg
  3 1/2 c  Flour
    1/4 c  Lukewarm Water
 
  Scald milk and pour over sugar, shortening, & salt.  Let it cool to
  lukewarm while softening yeast in a small bowl with the warm water.  When
  soft, add the egg and beat together slightly.  Pour the yeast/egg mixture
  into the milk mixture and stir them together.  The flour may be sifted or
  poured into the liquid.  With a large spoon, stir until flour/milk is well
  mixed.  You should have a firm, but not stiff dough.  Without removing it
  from the bowl, cover the dough with a plate or towel and set aside to rise
  until double in bulk (about 2 hrs depending on the temperature in the
  kitchen).  Instead of letting the dough rise at this point you may put it
  in the refrigerator and use it later, or the next day.  Watch to make sure
  it doesn't spill out of the bowl.  If it starts to spill before you're
  ready to use it, punch it back down. Refrigerated dough is easier to handle
  but takes longer to rise. BREAD: If you want to make bread, dump the dough
  out of the bowl onto a floured surface and with more flour as needed to
  keep it from sticking, knead it until springy and easy to handle. This
  dough does not require a lot of kneading; only enough to make it easy to
  handle.  For 2 medium size loaves cut the dough in half and knead/shape
  each into loaves and put into greased baking pans. Allow about 2 hours for
  the dough to double again. Bake in a 375 degree oven until lightly browned
  on top (if uncertain whether or not bread is done, tip out of pan and see
  if bottom is browned too). ROLLS: To make rolls, work and knead dough until
  springy and easily handled. Roll out with a rolling pin and cut with a
  biscuit cutter and fold over and place on a greased cookie sheet
  (Parkerhouse rolls), or break dough into small pieces, make into little
  balls and place 3 in each section of a greased muffin pan (Cloverleaf
  rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as
  for Parkerhouse rolls, except trying to make an oblong instead of a round.
  Spread it with raisins and sprinkle with cinnamon and sugar. Dot with
  butter and roll as for a jelly roll.  Slice and place on a greased pan or
  make into a circle and make slashes through the dough at intervals. Let
  rise and bake as for loaves.  Top with an icing made of confectioners'
  sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over
  the bread or rolls while hot.  Decorate with nuts or fruits. If you want to
  make a whole wheat bread, use half white and half whole wheat flour, and
  use brown sugar instead of white.  The amounts above will yield 1 large or
  2 medium loaves of bread, or 2 dozen large rolls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Muffins and Variations
 Categories: Breads
   Servings:  8
 
  1 3/4 c  ALL-PURPOSE FLOUR
    1/4 c  SUGAR
      2 tb BAKING POWDER
    1/2 ts SALT
      1    EGG
    3/4 c  MILK
    1/3 c  COOKING OIL
 
  IN A LARGE MIXING BOWL STIR TOGETHER THE FLOUW, SUGAR, BAKING POWDER AND
  SALT.  MAKE A WELL IN THE CENTER.  COMBINE EGG, MILK AND OIL.  ADD EGG
  MIXTURE ALL AT ONCE TO FLOUR MIXTURE.  STIR JUST TILL MOISTENED; BATTER
  SHOULD BE LUMPY.  GREASE MUFFIN CUPS OR LINE WITH PAPER BAKE CUPS; FILL 2/3
  FULL.  BAKE IN A 400 DEGREE OVEN FOR 20 TO 25 MINUTES OR TILL GOLDEN.
  REMOVE FROM PANS; SERVE WARM.  MAKES 10 TO 12 MUFFINS.  VARIATIONS ADD:
  BLUEBERRY: COMBINE 3/4 CUP FRESH OR FROZEN BLUEBERRIES, THAWED, AND 2
  TABLESPOONS ADDITIONAL SUGAR.  APPLE-RAISIN: STIR IN 1/2 TEASPOON GROUN
  CINNAMON INTO FLOUR MIXTURE.  FOLD 1 CUP COPPED PEELED APPLE AND 1/4 CUP
  RAISINS INTO BATTER.  JELLY: SPOON 1 TEASPOON JELLY ATOP BATTER IN EACH
  MUFFIN CUP BEFORE BAKING.  DATE-NUT: FOLD 2/3 CUP COURSELY CHOPPED PITTED
  DATES AND 1/3 CUP WALNUTS OR PECANS TO BATTER.  CHEESE: STIR 1/2 CUP
  SHEDDED CHEDDAR OR SWISS CHEESE INTO FLOUR MIXTURE.  BANANA-NUT: DECREASE
  MILK TO 1/2 CUP. STIR 1 CUP MASHED BANANA AND 1/2 CUP CHOPPED NUTS INTO
  BATTER.  PUMPKIN: INCREASE SUGAR TO 1/3 CUP.  ADD 1/2 CUP CANNED PUMPKIN TO
  EGG MIXTURE.  STIR 1/2 TEASPOON GROUND CINNAMON AND 1/2 TEASPOON GROUND
  NUTMEG INTO FLOUR MIXTURE.  STIR 1/2 CUP RAISINS INTO BATTER.  CRANBERRY:
  COURSELY CHOP 1 CUP FRESH OR FROZEN CRANBERRIES AND COMBINE WITH 1/4 CUP
  ADDITIONAL SUGAR. FOLD INTO BATTER.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Muffins and Variations
 Categories: Muffins, Breads
   Servings:  4
 
      2 c  Unbleached All-Purpose Flour
      1 tb Baking Powder
      2 tb Granulated Sugar
      1 ts Salt
      1 lg Egg
      1 c  Milk
    1/2 c  Vegetable Oil
 
  Grease 12 2 1/2-inch muffin cups.  Heat oven to 400 degrees F. Sift Flour,
  baking powder, sugar and salt into a medium-sized bowl.  Stir to mix well.
  In a small bowl, beat egg with a fork.  Add milk and oil. Add all at once
  to dry ingredients.  Stir mixture only until dry ingredients are moistened.
  Batter will be lumpy.   Drop batter from a tablespoon into prepared muffins
  pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or
  until golden brown.  Remove from pan and serve hot with butter, jam or
  marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied
  ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare
  muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4
  t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the
  egg, milk and oil. BLUEBERRY MUFFINS:  Toss 1 cup washed and well-drained
  fresh or frozen blueberries with sifted flour mixture before adding liquid.
  ORANGE MUFFINS:  Cut 2 peeled navel oranges into sections. When batter is
  in the cups, place an orange section on top of each and sprinkle lightly
  with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow
  cheese into muffin mix with the last few strokes on batter. Serve hot with
  scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill
  muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in
  center of batter.  Add batter to fill cup 2/3rds full. Kids just love these
  as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few
  strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE
  MUFFINS:  Fold 1/4 cup chives into the batter during the last few strokes
  and serve at dinner.  Great with a steak and salad.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Muffins and Biscuits
 Categories: Breads
   Servings:  6
 
MMMMM---------------------BASIC BISCUIT BAKING MIX--------------------------
      9 c  Flour; sifted
    1/3 c  Baking Powder; double
           -acting
      1 c  Nonfat Dry Milk plus
      2 tb Nonfat Dry Milk
      4 ts Salt
  1 3/4 c  Vegetable Shortening
 
  Stir baking powder, dry milk and salt into the sifted flour.  Sift all dry
  ingredients together until well mixed. Cut or mix fat into flour mixture
  utnil all particles are thouroughly coated and mixture esembels coarse
  cornmeal. Sotre mix in a jar or can with a tight lid. It can be measured
  into 2 cup amounts and put in plastic bags or jarsd where it will be ready
  for use. It may be stored at room temperature for 6 weeks. Vary the
  liquids: dry milk solids are already in the mix so more milk is not need.
  You can use fruit juice, water or meat broth for the liquid called for in a
  recipe.
  
  The recipes in this Pick-A-pocket book were written for commercial packaged
  baking mix which has no milk so it is the liquid called for in recipes.
  This mix is a perfect substitte. Just use water where it calls for milk.
  (written out of my cookbook)
  
  Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir 20-25
  times. Turn out onto a lightly floured surface and knead 10-15 times. Roll
  to 1/2" thickness and cut with a knife to pockets shapes or use biscuit
  cutter to make circles. Place in preheated sm and bake 5 minutes or until
  golden brown.
  
  Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk),   8 links
  sausages cooked.
  
  Prepare biscuits according to package directions for rolled biscuits. Knead
  dough, roll out on floured surface and cut 8 circles with a biscuit cutter.
  Lay one sausage in center of each  and wrap dough around, pinching to seal.
  Sausages will stick out the ends. Bake 5 minutes or until golden brown.
  
  Jelly biscuits: flatten unbaked biscuits with heel of your hand. Place 1/2
  teaspoon jelly or preserves in center. Fold over and pinch edges together
  to seal.  Bake 5 minutes or till golden.
  
  Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten;
  1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento
  (optional) Mix all ingredients together until soft dough forms. Spoon into
  pockets.  Bake 10 minutes or until golden.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Pizza Dough
 Categories: Breads, Pizza
   Servings:  6
 
      1 c  Warm water
      1 pk Active dry yeast
  2 1/2 c  Unbleached all-purpose flour
      2 tb Olive oil
    1/2 ts Salt
 
  This recipe yields two 12-inch crusts (or four 6-inch crusts).
  
  1.  Combine water and yeast in a large bowl.  Add 1 1/2 cups of flour; mix
  well.  Add oil, salt, and remaining flour.  With your hands or a wooden
  spoon, work the ingredients together until dough holds its shape. (Less
  flour may be needed, so add the last cup gradually).
  
  2.  Place the dough on a lightly floured surface and knead with the heel of
  your hand for 5 minutes, until it is smooth and elastic.  If the dough
  becomes sticky, sprinkle with flour while kneading.
  
  3.  Remove the dough to a lightly oiled bowl.  Cover with plastic wrap or a
  kitchen towel and let the dough rest for 1 hour in a warm place, until
  doubled in size.
  
  4.  When dough has risen, place on a lightly floured surface, divide into
  two parts and roll into balls.  Cover with towel; let rest for 15 to 20
  minutes.  The dough can now be shaped, topped with ingredients and baked.
  [Sprinkling cornmeal on the pan helps keep the pizza from sticking.]
  
  Nutritional information per serving (based on half of one 12-inch crust, or
  one 6-inch crust):  349 calories, 8 g fat, no cholesterol.
  
  BASIC PIZZA SAUCE
  
  2 Tbl olive oil 1 cup finely chopped yellow onions 2 cloves garlic, finely
  chopped 2 28 oz cans drained and crushed Italian plum tomatoes (we
  substitute pre-crushed tomatoes) 4 Tbl tomato paste 3 Tbl fresh lemon juice
  1 tsp dried oregano 1 tsp dried basil 1 pinch ground allspice salt and
  black pepper, to taste 1 pinch red pepper flakes 2 Tbl chopped Italian
  parsley
  
  1.  Heat oil in a medium-sized saucepan.  Add onions and garlic; cook over
  low heat to wilt the vegetables.
  
  2.  Add remaining ingredients, except the parsley.  Stir well, cover and
  simmer over low heat for 15 minutes, stirring once.  Remove cover, add
  parsley, and simmer an additional 15 minutes or until fairly thick,
  stirring occasionally.  Remove from heat, cool and refrigerate.  [Hint: let
  the sauce cool somewhat before you put it on the dough.  We got impatient
  once and ended up with soggy crust.]
  
  Yield:  4 cups (enough for about four 12-inch pizzas).  Nutritional info
  per cup:  174 calories, 8 g fat, no cholesterol.
  
  Note:  This sauce may be made ahead and frozen in 1-cup portions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Scones
 Categories: Breads
   Servings:  6
 
      1 c  Baking powder
    1/3 c  Baking soda
  2 2/3 tb Salt
      3 qt Sugar
      2 qt Butter
      2 qt Buttermilk
     32    Eggs
 
  Butter, preserves & clotted cream (recipe follows) or whipped cream for
  accompaniment.
  
  Preheat oven to 400 degrees.  Butter and flour a baking sheet or line with
  baking parchment. Mix flour, baking powder, soda, salt & sugar; sift into a
  medium bowl. With a pastry blender or with fingertips, cut butter into dry
  ingredients until mixture is the consistency of fine crumbs. Whisk
  buttermilk with eggs.  Pour in milk all at once and stir to mix. As soon as
  mixture holds together, turn out onto a floured work surface and knead
  lightly. Roll to a thickness of 1/2 to 3/4 inch; cut into 2-1/2 inch rounds
  with floured cutter.  Or halve dough & knead gently to form 2 balls.
  Flatten each ball to a thickness of 1/2 to 1 inch.  With a sharp knife, cut
  each round into 8 triangles.  Arrange on prepared baking sheet and bake
  until golden brown (20 to 30 minutes).  Serve hot with butter, preserves
  and cream, if desired. ORANGE/LEMON SCONES: With buttermilk-egg mixture,
  add 1 Tbsp grated orange or lemon rind. RAISIN SCONES: With buttermilk-egg
  mixture, add 1 cup dark or golden raisins, dried currants or a combination.
  SPICE SCONES: To dry ingredients, add 1 tsp mixed spices (equal amounts of
  ground cinnamon, nutmeg, cloves & allspice). Per Serving: 200 calories, 4
  gm protein, 31 gm carbohydrate, 7 gm fat, 50 mg cholesterol 235 mg sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Sourdough Starter (With Potato)
 Categories: Breads
   Servings:  1
 
           Lg baking potato peeled,cube
      1 c  White flour
    1/2 tb Active dry yeast
      1 ts Sugar
 
  Cook potato in water to cover until tender. Pour off liquid to measure 1 c,
  saving potato for other use. Let potato water cook to lukewarm. In a glass
  or ceramic bowl that has been scalded, place flour, yeast and sugar; add
  lukewarm potato water and stir in well. Cover with plastic wrap and pierce
  with fork to release gases. Place in a warm, draft-free location at an even
  85F for 2 days; stir several times daily. (do not let sourdough starter
  rise above 95F because higher temp are favorable to less desireable
  microorganisms) Refrigerate until ready to use. Replenish with one c flour
  and 3/4 c water and let stand overnight or 12 hrs in a warm location before
  refrigerating again. When replenishing, add lukewarm water with flour.
  Starter should be at room temp when using in recipes, always after having
  stood 12 hrs from addition of replenishing flour and water. At least 1 c
  should remain to refrigerate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Sourdough Batter
 Categories: Breads
   Servings:  1
 
      2 c  Starter
      2 tb Butter
    1/2 c  Milk
      1 ts Salt
      2 tb Sugar
      3 c  White flour
 
  Melt butter over moderate heat add the milk to the butter and warm. add the
  salt, sugar and stir until disolved. add this mixture to the starter and
  mix well add a cup of flour at a time mixing. spoon batter into a 4 1/2 X 8
  1/2 inch loaf pan let rise 1 to 2 hours or till dough rises up 1/2 inch
  over the pan bake in preheat oven at 350 for 45 minutes. Cool on wire rack
  From Dr Woods Worlds Sourdough from Antiquity
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Sourdough Starter
 Categories: Breads
   Servings:  1
 
           NFXS18B
      1 ts Active dry yeast
    1/4 c  Warm water
    3/4 c  Milk
      1 c  Flour *
 
  Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in
  flour gradually. Beat until smooht. Cover with towel; let stand in warm,
  draft-free place until starter begins to ferment, about 24 hrs. (bubbles
  will appear on surface of starter) If starter has not begun fermentation
  after 24 hr, discard and begin again. If fermentation has begun, stir well;
  cover tightly with plastic wrap and return to warm, draft-free place. Let
  stand until foamy, 2-3 days. When starter has become foamy, stir well; pour
  into 1-qt crock or glass jar with tighlty fitting cover. Store in frig.
  Starter is ready to use when a clear liquid has risen to top. Stir before
  using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk
  and 3/4 c flour to reserved starter. Store covered at room temp until
  bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every
  week to 10 days. If the volume of the breads you bake begins to decrease,
  dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and
  the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at
  night to bake in the morning - or vice versa. Before adding the milk and
  flour to remaining starter, bake your bread and judge the volume
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Sponge
 Categories: Breads
   Servings:  2
 
      1 pk Yeast
  1 1/4 c  Warm (105 to 115 degrees)
      1 c  Whole-wheat flour
      1 c  Bread flour
 
  Combine yeast and warm water in 3-quart bowl. Let stand until some yeast
  clumps rise to surface. Gradually stir in flours. Mixture will be very
  thick. Cover with plastic.
  
  Let stand overnight in warm place. Sponge will double and become puffy. Use
  as directed in recipes. Makes enough for 2 baguettes, 16 rolls and 2
  focaccia loaves.
  
  One batch of sponge contains about:
  
  882 calories; 12 mg sodium; 0 mg cholesterol; 32 grams protein; 2.5 grams
  fiber; 4% calories from fat.
  
  Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992 Food
  Section By: Abby Mandel.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Sweet Dough
 Categories: Breads
   Servings:  6
 
      1 c  Very warm water (105 F to
           -115F)
      2 pk Active dry yeast
    1/2 c  Granulated sugar
    1/3 c  Instant nonfat dry milk (in
           -dry form)
      2 lg Eggs, at room temperature
    1/2 c  Lightly salted butter or
           -margarine, at room
           Temperature
      1 ts Salt
      5 c  All-purpose flour (up to 5
           -1/4 cups)
 
  Combine the water, yeast, and sugar in a large mixing bowl.  Let stand for
  2 minutes.
  
  Add the dry milk, eggs, butter, salt, and 2 1/2 cups of the flour. Mix
  until smooth, then beat for 2 minutes.  Stir in enough of the remaining
  flour to make a soft dough.
  
  Turn the dough out onto a well-floured surface (using some of the remaining
  flour) and knead for 6 to 8 minutes until smooth and elastic, adding only
  as much flour as needed to prevent the dough from sticking.
  
  Place the dough in a greased bowl; turn once to bring the greased side up.
  Cover and let rise in a warm, draft-free place until doubled in volume,
  about 1 1/2 hours.
  
  Punch down the dough and turn out onto a lightly floured surface. Use this
  Basic Sweet Dough to make:
  
  Cinnamon Twist Scandinavian Almond Ring Honey Almond Twist
  
  A delicate, not-too-sweet dough that lends itself admirably to toppings and
  fillings made of fruits, nuts, and spices.  It can be shaped into twists,
  rolls, rings, and braids.  Each of the accompanying recipes calls for half
  a recipe of the dough.  Double the filling if you wish to make two
  coffecakes, or make two different coffeecakes from one batch of dough.
  Either way, you can freeze one to use later.
  
  [ The Redbook Breadbook ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic White Bread
 Categories: Breads
   Servings:  4
 
      2 pk Active Dry Yeast
    1/2 c  Sugar
  1 1/2 c  Lukewarm Water; (115 Degrees
           -F.)
      1 c  Milk
      2 tb Shortening
  1 1/2 ts Salt
      7 c  Bread Flour Or Unbleached
           -All Purpose Flour
 
  Sprinkle the yeast and 1/4 cup of the sugar over the lukewarm water in a
  small bowl and stir to dissolve.  Let stand 10 minutes.  Scald the milk,
  (not really necessary but do heat the milk to 110 degrees F.) and pour over
  the remaining 1/4 c of sugar, shortening and salt in a large mixing bowl.
  Cool to lukewarm (110 Degrees F).  Add the yeast mixture and 4 cups of the
  flour.  Beat with an electric mixer, set on medium speed, until smooth,
  about 2 minutes.  Gradually sir in enough of the remaining flour to make a
  soft dough. (NOTE: Soft dough.  If the dough feels heavy, and hard, then
  there is too much flour in it.  You might as well quit as it will not
  rise).  Turn the dough out onto a lightly floured surface.  Knead the dough
  until smooth and satiny, about 10 minutes.  Place in a greased bowl,
  turning over to grease the top.  Cover and let rise in a warm place until
  doubled, about 1 hour.  Punch the dough down and divide in half. Let rest
  10 minutes if using the shaped loaf procedure, or spank quite a few time to
  remove all of the air bubble and shape into hand made loaves. Place in 2
  greased 9 X 5 X 3-inch loaf pans.  Cover and let rise in a warm place until
  doubled, about 1 to 1 1/4 hours.  Bake in a preheated 375 degree F. oven
  for 25 minutes or until the loaves sound hollow when tapped. Remove from
  the pans and paint with melted margarine, if a soft crust is wanted. Cool
  completely, (if possible) before cutting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic White Bread
 Categories: Breads
   Servings:  8
 
      1 tb Active dry yeast
      3 c  Warm water
      1 tb Salt
  6 1/2    To 7 1/2 cups white flour,
           -preferably unbleached
 
  Makes two 8-inch loaves
  
  Put the yeast in a large bowl and pour 1/4 cup of the warm water over it.
  Stir gently and let sit a few minutes until it is thoroughly dissolved and
  looks creamy.
  
  Pour the rest of the warm water into the bowl along with the salt, stirring
  to dissolve.  Now add the flour, cup by cup, stirring well after each.
  After the sixth cup or so, the dough should be getting hard to stir. Scrape
  it out of the bowl onto a well-floured working surface and let it rest
  while you wash out the bowl and butter or oil it.
  
  Start kneading the dough, scraping it up from the working surface and
  slapping it around a bit to activate the gluten.  Knead the dough for 8-10
  minutes, adding more flour as necessary to keep it from sticking. When it
  is smooth and elastic, return it to the buttered bowl, cover with plastic
  wrap, and let rise until double in volume.  Because this dough has no sugar
  in it, it will take from 1 1/2 to perhaps 3 hours to rise, depending on the
  warmth of your kitchen.
  
  Turn the risen dough out again onto a lightly floured surface, punch it
  down, and divide it in half.  Form each half into an 8-inch long loaf and
  place in two buttered or oiled bread pans. Cover lightly with a kitchen
  towel and let rise until the dough swells over the tops of the pans or
  until almost double in volume - anywhere from 45 minutes to well over an
  hour.  Don't let it rise too high, however, or it will sink when it is
  baked.
  
  Bake in a preheated 350 F oven for 40 minutes.
  
  Remove the loaves from their pans and let them cool on racks.
  
  The Book of Bread From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic White Bread
 Categories: Breads
   Servings:  8
 
      1 tb Active dry yeast
    1/4 c  Warm water
  2 1/2 c  Milk or 1/2 cup nonfat dry
           -milk mixed with 2
           Cups warm water
      4 tb Butter or butter substitute
      4 tb Sugar or honey
      2 ts Salt
  6 1/2    To 7 1/2 cups white flour,
           -preferably unbleached
 
  Makes two 8-inch loaves
  
  Follow the first paragraph of BASIC WHITE BREAD 1.
  
  Heat the milk and dissolve the butter, sugar, and salt in it. Let cool to
  110 F or until you can hold your finger comfortably in the milk.  Or, if
  using dry milk, simply beat everything together.  Add to the yeast and stir
  in 6 cups of the flour.
  
  Follow the directions for kneading, rising, and baking as described in
  BASIC WHITE BREAD 1.
  
  The Book of Bread From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic White Bread
 Categories: Breads
   Servings:  8
 
      1 tb Active dry yeast
    1/4 c  Warm water
      2 c  Milk or 1/3 cup nonfat dry
           -milk mixed with 1 3/4
           Cups warm water
      4 tb Butter or butter substitute
      4 tb Honey or light brown sugar
      1 ts Salt
      2    Eggs
  6 1/2    To 7 1/2 cups white flour,
           -preferably unbleached
 
  Makes two 8-inch loaves
  
  Follow the first paragraph of BASIC WHITE BREAD 1.
  
  Heat half the milk just enough to dissolve the butter, honey, and salt in
  it.  Add the rest of the milk, then the eggs, and beat until they are
  thoroughly broken up and well blended.  Or if using dry milk simply beat
  everything together.  Add to the yeast and stir in 6 cups of the flour.
  
  Follow the directions for kneading, rising, and baking as described in
  BASIC BREAD 1.
  
  ALTERNATE SPONGE METHOD FOR WHITE BREAD
  
  This method can be used in making any of the Basic White Breads. The first
  rising, before the addition of salt, tends to develop a little more flavor
  in the loaf, but we have found the most important advantage is that this
  method produces a more compact loaf, good for easy slicing to make
  sandwiches.  It's all a matter of personal taste.  To make the sponge:
  dissolve the yeast, add 1/2 the total amount of liquid you are using, and
  stir in 2 cups of the flour.  Beat about 100 strokes or 30 seconds in an
  electric mixer, 10 seconds in a food processor.  Cover the bowl with
  plastic wrap and let rise anywhere from half an hour to 8 hours - whatever
  is convenient.  Then add the rest of the ingredients and proceed as
  directed in the Basic White Bread recipes.  You will find that the sponge
  method uses less flour; therefore, hold back on the last cup when you are
  mixing it in so that you don't let the dough become too dry; it should have
  the same texture as the other basic white doughs for its second and final
  rises.
  
  The Book of Bread From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic White Bread
 Categories: Breads
   Servings:  1
 
      1 pk Active dry yeast
      1 ts Sugar
      1 c  Warm water
      2 tb Warm water (105F-to-115F)
      3 c  Bread or unbleached flour
           - (bread flour gives a
           - softer texture)
    1/4 c  Non-fat dry milk powder
      2 tb Vegetable oil or margarine
           - softened
      1 ts Salt
           Oil and cornmeal for pan
      1    Egg white; frothed with fork
           - for glaze
 
  STIR YEAST AND SUGAR into water; let stand until foamy, about 5 minutes.
  For food processor fitted with metal blade or mixer with dough hook, put
  remaining bread ingredients into bowl. Turn machine on and slowly add yeast
  mixture. Mix until dough cleans sides of bowl. If dough is too sticky, add
  more flour by the tablespoon, working it in before adding more. If dough is
  dry and crumbly, add more water by the teaspoon, working it in before
  adding more. Once desired consistency is achieved (moist but not too
  sticky), mix dough until well-kneaded, uniformly supple and elastic, about
  40 seconds in food processor, or 6 minutes in mixer. If mixing by hand, put
  ingredients into large bowl and make well in center. Pour yeast mixture
  into well and work into ingredients in bowl, then knead on floured board
  until dough is elastic and smooth, about 10 minutes. Transfer dough to
  large plastic bag, squeeze out air and seal top. Place in bowl. Let rise in
  warm spot until doubled, about 1-to-1 1/2 hours. Oil 8-cup-capacity bread
  pan (9-inch). Punch dough down and shape to fit pan. Cover loosely with
  plastic. Let rise in warm spot until doubled, about 1 hour. 15 minutes
  before baking, put rack in center of oven; set oven at 375F. When dough has
  doubled, brush top with egg white. Bake until loaf is golden and sounds
  hollow when rapped on bottom, about 35 minutes. Immediately remove loaf
  from pan to cool on wire rack.
  
  Makes 1 Loaf
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bath Buns
 Categories: Breads, 1941
   Servings:  2
 
      2 c  Flour
      3 tb Shortening
      3 ts Baking powder
    1/2 ts Salt
      1 tb Sugar
    1/2    Lemon rind, grated
    1/4 c  Sugar
      1    Egg, well beaten
    1/2 c  Seedless raisins
           Citron
           Milk
 
  Sift flour, measure, and sift with baking powder and salt.  Cut in
  shortening.  Add grated lemon rind, sugar, egg, raisins, and enough milk to
  make a soft dough that can be molded.  Pat into sheet 1 inch thick and cut
  into rounds, or mold small amounts into round buns. Stick a bit of citron
  in the top of each. Reserve a little of the egg to brush over the top.
  Place on well-oiled baking sheet. Bake in hot oven (450 F) 12-15 minutes.
  Brush top with 1 tablespoon sugar moistened with a little cream. Serve hot.
  12 servings. Florence Taft Eaton, Concord, MA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Batter for Frying
 Categories: Breads
   Servings:  6
 
      2    Eggs, beaten
    3/4 ts Salt
    1/2 ts Garlic Powder (or fresh
           -minced to death)
    1/2 c  All Purpose Flour
    1/4 c  Cornstarch
    1/2 c  Milk
      1 tb Honey
      1 ts Lemon Juice
      2 tb Sherry
      1 ts Fresh Ginger, put through
           -garlic press (or grated)
 
  Mix eggs, salt, garlic, flour, cornstarch, and milk to make a smooth
  batter.  Mix honey, lemon juice, sherry and ginger together and marinate
  shrimp (split in back), lobster (cut in cubes), chicken (cut in pieces 1" x
  2"), or thin-sliced pork for at least 15 minutes.  Fry dipped pieces in
  Peanut Oil until light brown.
  
  OPTION:  Cool fried pieces after frying, then refrigerate, if desired, and
  later redip in batter, refry until golden brown. Even crunchier, and great
  as appetizers for a party that you can prepare ahead and still serve HOT at
  the last minute!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Batter Rolls
 Categories: Breads
   Servings: 18
 
      1 ts Granulated Sugar
    1/2 c  Warm Water
      1 pk Dry Yeast
  1 1/2 c  Milk
    1/4 c  Granulated Sugar
    1/4 c  Shortening
      2 ts Salt
      2    Egg
  3 3/4 c  Flour
 
  Disolve 1 t sugar in warm water in lrge bowl.  Sprinkle in yeast, let stand
  10 minutes, then stir well.  Combine milk, 1/4 cup sugar, shortening and
  salt in saucepan.  Heat until lukewarm and shortening is melted.  Stir
  well.  Add to yeast mixture.  Add 2 3/4 cups flour and beat vigorously with
  wooden spoon or electric mixer until smooth.  Gradually stir in remaining 1
  cup flour.  Batter will be soft.  Cover with tea towel.  Let rise in warm
  place until doubled about 1 hour.  Stir down dough and let stand 10
  minutes.  Fill greased muffin cups 1/2 full.  Let rise until doubled 45
  minutes.  Bake at 375F for 20-25 minutes or until golden. Turn out of pans
  immediately. Serve warm and cool.  Makes about 18 rolls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Batter White Bread
 Categories: Breads
   Servings:  6
 
  6 1/2 c  All-purpose flour
      2 pk "Instant Dry Yeast"
      3 tb Sugar
      1 tb Salt
      3 c  Warm water
      2 tb Shortening
 
  Butter
  
  No kneading necessary on this one folks.
  
  Oven 375 degrees
  
  In large mixer bowl, combine 3 1/2 cups flour, yeast, sugar and salt Mix
  well. Add warm water (125 degrees or so) and shortening to flour mixture.
  Blend at low speed until moistened, beat 3 minutes at med. speed. By hand,
  gradually stir in remaining flour to make a stiff batter. Cover and allow
  to rise in warm place until double. About 30 mins. Stir down batter. Spread
  in greased 9x5 or 8x4 bread pans. Cover and allow to rise until batter
  reaches tops of pans, (about 20-30 mins) Bake at 375 degrees for about
  35-40 mins til golden brown. Remove from the pans and brush with butter.
  Allow to cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bea's Blueberry Gingerbread Treat
 Categories: Desserts, Breads
   Servings:  9
 
    3/4 c  Fresh/frozen blueberries
      2 c  Flour
      1 ts Baking soda
  1 1/2 ts Ginger
    1/2 ts Salt
    1/3 c  Butter or margarine
      1    Egg
    1/2 c  Brown sugar
      1 c  Molasses
    1/2 c  Sour cream
 
  Preheat oven to 350 degrees.  Butter a 9-inch square baking pan.  Wash,
  drain, and dry berries or defrost frozen ones enough to separate.  Toss in
  small amount of flour with blueberries and set aside.
  
  Cream butter, then add sugar and mix well.  Add egg and beat until
  light-colored.  Combine molasses and sour cream and add to butter mixture.
  
  Sift flour, soda, ginger, and salt together and add alternately with
  molasses-sour cream to sugar mixture.  Mix only enouth to blend
  ingredients.  Add blueberries, folding them in lightly.  Spoon batter into
  pan.  Bake for 40 minutes or until cake pulls away from sides of pan. Serve
  warm with or without butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beer Batter
 Categories: Breads
   Servings:  1
 
    1/4 lb All-purpose flour
      1    Egg
      6 oz Beer
           Seltzer water
           - to thin to
           - proper consistency
           Salt; as desired
 
  Use this for onion rings or fried chicken. The thicker the batter, the
  heavier the coating. Adjust to your preference.
  
  MIX EGGS AND FLOUR together, then thin out with beer and then seltzer.
  
  Makes 1 Cup
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beer Biscuits
 Categories: Breads
   Servings:  4
 
      2 c  Unbleached Flour
      3 ts Baking Powder
      1 ts Salt
    1/4 c  Shortening
    3/4 c  Beer
 
  Preheat Oven to 450F.  Sift dry ingredients together.  Cut in shortening
  until it has cornmeal consistancy.  Stir in beer, knead lightly, roll out
  to 1/2-inch thickness.  Bake 10 - 12 minutes or until golden brown. Makes
  12 to 15 biscuits.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beer Bread
 Categories: Breads
   Servings:  8
 
      3 c  Flour, Unsifted
  3 3/4 ts Baking Powder
  2 1/4 ts Salt
      1 tb Honey
     12 oz Beer
 
  Grease 9 X 5 X 3" loaf pan.  Combine flour, beer, and honey in large bowl,
  stir together until well mixed.  Spread batter in prepared pan.  Bake at
  350F for 45 Minutes until browned and a wooden pick comes out clean. Turn
  out on rack.  Cool before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beer Bread
 Categories: Breads
   Servings:  3
 
      3 c  Self-rising flour
      2 tb Sugar
     12 oz Beer
    1/2 c  Butter or margarine; melted
 
  Mix flour and sugar with wooden spoon. Blend in beer one-third at a time.
  Turn batter into 3 (6- x 3-inch) loaf pans and drizzle butter over tops.
  Bake at 350F 50 minutes.
  
  Makes 3 loaves
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beer Can Date Bread
 Categories: Breads, Desserts
   Servings:  8
 
      8    Empty beer cans
      2 tb Soda
      1 c  Dates
      2 c  Beer
      3 tb Butter
      1 c  Maple syrup
      1 tb Vanilla
      2    Eggs
      4 c  Whole wheat pastry flour
      1 c  Pecans
 
  Remove tops from beer cans with can opener; lightly oil insides.  Sprinkle
  soda on dates.  Heat beer to boiling and pour over date/soda mixture; set
  aside to cool.  Cream together butter, maple syrup, vanilla, and eggs. Stir
  in flour.  Add nuts and cooled date mixture.  Spoon batter into cans,
  filling only 1/2 full.  Bake with cans standing up on cookie sheet, at 350
  degrees for 15-30 minutes; look for tops to split and test for doneness. Do
  not cut bread for 1 day; bread may break up, if it is sliced while still
  warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beer Cheese Bread
 Categories: Breads, Cheese
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
      1 tb Sugar
  1 1/2 ts Salt
      1 tb Butter
     10 oz Beer, flat
      4 oz (2 slices) processed
           -American cheese
      4 oz Jack (or any you wish)
           -cheese, cut in 1/4" cubes.
 
  "Blend your favorite cheese with the smoothness of American cheese and the
  tangy bite of beer for an incredibly rich taste sensation. Serve hot and it
  won't last long."
  
  (Use ingredients at room temperature.)
  
  Warm beer and American cheese over low heat on top of stove or in
  microwave. Cheese doesn't need to melt completely. Stir. Add all
  ingredients in the order listed, select white bread and push "Start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beer Sourdough Starter
 Categories: Breads
   Servings:  1
 
      1    Beer; flat
  1 1/4 c  Flour
 
  Mix well, let sit on counter 5-10 days, stir 3 x per day. When it begins to
  separate into creamy thick bottom and thin liquid top is ready to use in
  any sourdough recipe. I do have a good sour bread recipe if anyone needs it
  reposted... it's a killer for tang! Kylli KYLLIKKI FULLER (BHHJ17B)
  Reformatted by Elaine Radis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beer-Herb Bread
 Categories: Breads
   Servings:  1
 
      2 pk Dry yeast
    1/2 c  Lukewarm water
    1/4 c  Sugar
      1 tb Salt
     12 oz Great western beer, heated
           -to lukewarm
      2    Eggs, lightly beaten
      1 ts Sage
      2 ts Thyme
      3 ts Savory
      1 sm Onion, grated
      7 c  Flour (approximately)
 
  Sprinkle the yeast over the lukewarm water and stir to dissolve. combine
  the heated beer, sugar, salt and melted butter with the yeast mixture. Add
  the eggs, sage, thyme, savory, grated onion and 4 cups of the flour and
  beat until the mixture is smooth. Add enough remaining flour until the
  mixture becomes difficult to beat. Turn dough out onto a lightly floured
  board and begin kneading, adding enough of the remaining flour so that the
  dough does not stick to your hands or the board. Continue to knead until
  the dough is smooth and elastic. Place the dough in a oiled bowl, cover it
  with a damp cloth and let rise in a warm place until doubled in bulk. About
  1 1/2 hours.
      When the dough has risen, punch it down and let it rest for 10 - 15
  minutes.  Divide the dough in two pieces and shape each one into a round
  loaf.  Place each in a loaf pan and let rise until double. Bake the loaves
  in a preheated 400 degree oven for 35 minutes. Remove the loaves from pans,
  and let cool on wire racks.
      This bread should be served slightly warm.  You may also freeze the
  loaves and reheat as needed.  This dough also makes wonderful dinner rolls
  or hamburger buns Makes 2 loaves
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beignets De Carnaval or Fastnachtskiechla
 Categories: Breads, Desserts
   Servings:  6
 
  2 1/4 c  Unsifted all-purpose flour
    1/2 ts Salt
      4 lg Eggs, beaten
    1/2 c  Granulated sugar
    1/2 c  Butter, softened
    1/2 c  Beer
 
  Oil for deep frying Confectioners sugar mixed with ground cinnamon
  
  Pour the flour and salt into a bowl and make a crater.  Into the crater put
  the eggs, sugar, butter and beer.  Mix well with a wooden spoon, then turn
  out of bowl onto a heavily floured surface.  Knead until mixture is a firm
  dough.  Let stand, covered, for 1 hour.
  
  Roll out the dough on a floured surface to a thickness of about 1/4 inch
  (1/2 cm).  Use a cutter or knife to cut the dough into any shapes you wish:
  squares, rectangles, crescents, hearts etc.
  
  Heat the oil to 375 F. (190 C).
  
  Fry the fritters in hot oil for about 3 to 4 minutes turning to brown on
  both sides.  Remove when they are the proper shade of golden brown.
  
  Drain on absorbent paper and sprinkle with a mixture of confectioner's
  sugar and cinnamon.
  
  These may be served as dessert; but they are also delicious at breakfast or
  for between-meals snacks.
  
  Yields 24.
  
  GAERTNER, Pierre and Robert FREDERICK The Cuisine of Alsace Barron's,
  Woodbury, NY, 1979.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bermuda Johnny Bread
 Categories: Breads
   Servings:  6
 
    1/4 c  Sugar
  1 1/2 c  Flour
    1/4 ts Salt
      2 ts Baking powder
      1    Egg
    1/2 c  Milk
      2 tb Butter
 
  Mix sugar, flour, salt, and baking powder.  Add egg and milk and mix.  Melt
  butter in frying pan.  Spoon a third of the batter into the pan.  Fry on
  low heat until brown. Turn and brown the other side. Repeat twice with the
  remaining batter.  Split bread in half and serve with plenty of butter and
  jam.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Berry Breakfast Puff
 Categories: Breads
   Servings:  2
 
      3    Eggs
    1/2 c  All-purpose flour
    1/2 c  Milk
      2 tb Granulated sugar
      1 ts Vanilla
           Icing sugar
  1 1/2 c  Berries
           Plain yogurt or
           Whipped cream
 
  In bowl, whisk eggs with flour; gradually whisk in milk, then granulated
  sugar and vanilla. Pour into greased 8-inch (20 cm) skillet; bake in 425
  degree F oven for 15 to 20 minutes or until puffed and golden. Dust with
  icing sugar; mound berries in centre. Serve immediately with yogurt. Makes
  2 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Best Ever Banana Muffins
 Categories: Muffins
   Servings: 12
 
  1 1/2 c  Flour, all purpose
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts -Salt
      1 ea Egg
    3/4 c  Sugar, granulated
    1/3 c  Butter; melted
  1 1/2 c  Bananas; mashed;3 or 4
 
  "This recipe from Robin Hood flour is one of the company's most requested
  recipes."
  
  Combine flour, baking powder, baking soda and salt in a mixing bowl.
  Thoroughly beat together egg, sugar, butter and mashed bananas. Add to dry
  ingredients. Stir just until moistened. Filled greased muffin cups three
  quarters full. Bake in a preheated 375F oven 20 to 25 minutes or until top
  springs back when lightly touched.
  
  MAKES: 12 muffins SOURCE: Fare Exchange column, Toronto Star posted by Anne
  MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Better Batter
 Categories: Breads
   Servings:  6
 
      1 c  Flour
      2 tb Baking powder
  1 1/4 ts Salt
      2 ts Sugar
      1 tb Salad oil (pure virgin olive
           -is best)
      1 c  Water
 
  Passed down from my Grandfather who hails from the English Midlands....
  
  Combine all that and start dipping and deep frying.  The batter turns out
  light, crisp and brown.
  
  From: CAROLYN VELASQUEZ
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Betty Carter's Quick Corn Bread
 Categories: Breads
   Servings:  6
 
      1 tb Butter
    3/4 c  Cornmeal, yellow or white
    1/2 ts Salt
    1/2 ts Baking soda
      1 ea Egg
  1 1/2 c  Buttermilk
 
  1. Preheat oven to 400'F. 2. Place the butter in a heavy 4-cup baking dish
  and place in preheated oven. 3. Combine cornmeal, salt, and soda. Beat egg
  until blended and stir onto buttermilk. Pour over dry ingredients and stir
  only until blended. 4. Remove pan from oven and tilt to distribute butter
  evenly. Pour batter immediately into hot pan and return to heated oven and
  bake until firm and lightly browned, 20-25 minutes. 5. Serve hot with lots
  of soft butter and jam.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Biscuit Baking Mix Recipes (Biscuits)
 Categories: Breads
   Servings: 10
 
MMMMM----------------------QUICK ROLLED BISCUITS---------------------------
      2 c  Biscuit baking mix
    2/3 c  Milk

MMMMM-------------------------DROPPED BISCUITS------------------------------
      2 c  Biscuit baking mix
      1 c  Milk

MMMMM--------------------------SWEET BISCUITS-------------------------------
      2 c  Baking mix
    2/3 c  Milk
    1/4 c  Cinnamon Sugar
      2 tb Butter

MMMMM-------------------------FILLED BISCUITS------------------------------
      2 c  Biscuit baking mix
    2/3 c  Milk
      2 tb Butter
    1/2 c  Veggies, tuna or another
           -meat or veggie filling
           -ov your choice

MMMMM-------------------------LATVIAN BISCUITS------------------------------
      1 sm Onion
      2 sl Bacon
      2 c  Biscuit baking mix
    2/3 c  Milk
      2 tb Butter
 
  QUICK ROLLED BISCUITS:                          Preheat oven to 400 degrees
  
  1. Combine mx and milk and bead tuntil smoothe.  If dough feels too sticky,
     add more mix-up to 1/4 c.
  
  2. Turn dough out onto a surface dusted with baking mix or plain flour,
     roll dough into a ball to coat, and knead gently t0 times.  Roll dough
     out to 1/2" thickness and cut int 2" circles or squares.
  
  3. Place on an ungreased cookie sheet, brush tops with milk to brown and
     bake for 8 to 10 minutes.
  
  DROPED BISCUITS: Follow Steps 1 and 2 for quick rolled biscuits. Mixture
  will be a bit looser than the dough for regular biscuits. Drop by spoonfuls
  onto an ungreased cookie sheet and bake for 8 to 10 minutes.
  
  SWEET BISCUITS: Follow the instructions for either Quick Rolled or Dropped
  Biscuits.  Just before baking brush tops with melted butter and dust with
  cinnamon sugar.
  
  FILLED BISCUITS: Follow the mixing and baking instructions for quick rolled
  biscuits. Befor baking, brush one biscuit circle for teh bottom with melted
  butter, add a teaspoon of filling, top with second biscuit circle, pinch
  sides, brush with milk to seal.
  
  LATVIAN BISCUITS: Chop onion and bacon into small pieces. Cook them
  together over low heat until onion is transparent andbacon is soft but not
  crispy.
  
  Meanwhile prepare dough for quick rolled biscuits.  Lift onion and bacon
  from pan and add, without drainng to the dough just before kneading.
  Proceed as for Quick rolled biscuits, brushing tops with bacon grease
  before baking.
  
  Yield: 10 medium biscuits per recipe Source: Cheaper and better
  Alternatives to Storebought goods By: Nancy Birnes
  
  Found by Fran McGee
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Biscuit Baking Mix Recipes...quick Crepes
 Categories: Breads
   Servings: 12
 
MMMMM------------------------------CREPES-----------------------------------
      2 c  Biscuit Baking Mix
  1 1/2 c  Milk
      4    Eggs

MMMMM-----------------------------BLINTZES----------------------------------
      2 c  Biscuit baking mix
  1 1/2 c  Milk
      2 tb Sugar
      1 ts Vanilla
      4    Eggs
           *Filling*
      1 c  Cream Cheese
    1/4 c  Sour cream
      2 tb Sugar
      1 ts Vanilla
 
  Making crepes can be easy if you already have a batch of baking mix in the
  pantry.  Flipping and filling takes some practice, but you'll get it down.
  Make sure your pan is hot enough to bounce a drop of water, and has no
  rough spots.
  
  Crepes can be filled with various meat stuffings for a quick brunch or
  dinner, or they are great with fruit for dessert.  You can make a batch of
  them and freeze them with wax paper or plastic wrap between each one.
  
  QUICK CREPES: Combine ingredients and beat until smooth in a blender, food
  processer or shaker container. Mixture will be thin.
  
  To Use For each crepe, ppour about 1/4 cup of batter into a hot, greased
  pan.  Turn pan until batter covers the bottom and cook over medium heat
  until golden brown.  Loosen edge with a spatula, trn over and cook the
  other side unitl golden brown.
  
  To reheat frozen crepes: either thaw, still wraped, at room temp for 1 hour
  before warming in an oven set at 350, or nwrap and place in a micowave on
  medium for 1 or 2 minutes.
  
  Ideas For dinner or brunch crepes, try filling with a spoonful of finely
  ground tuna, chicken, or turkey salad and top with white sauce.
  
  For dessert, fill with spiced apples, sweetened cherres or berries; top
  with swetened whipped cream and dust with cinnamon.
  
  BLINTZES:
  
  Mix batter and cook, as for crepes.  Fill the crepe while still warm with
  sweetened cream cheese, top with sour cream, and dust with more sugar.
  
  Yields: 12 crepes Source: Cheaper and Better Alternatives to Storebought
  Goods By: Nancy Birnes
  
  Found by: Fran McGee
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Biscuit Baking Mix Recipes: Quick Pancakes; Quick Waffles
 Categories: Breads
   Servings:  4
 
MMMMM--------------------------QUICK PANCAKES-------------------------------
      2 c  Biscuit baking mix
      1 c  Milk
      2    Eggs

MMMMM--------------------------BERRY PANCAKES-------------------------------
      2 c  Biscuit baking mix
    3/4 c  Milk
    1/2 c  Berries and juice
      1    Egg

MMMMM--------------------------QUICK WAFFLES-------------------------------
      2 c  Biscuit baking mix
      2 tb Veggie oil
      1    Egg
  1 1/3 c  Milk
 
  Combine ngrediet n a blender, food processor, bowl, or shaker container and
  beat until smooth.
  
  To use: For each pancake, pour a small amount of batter into a hot, greased
  pan and cook over medim hat until bubbles form on the top.  Flip and cook
  until the pancake is golden brown.
  
  Variation: For thinner pancakes, use 1 egg and 1-1/2 cups of milk.
  
  BERRY PANCAKES:
  
  Combine ingredients and cook as for quick pancakes.  Top with butter and
  syrup.
  
  QUICK WAFFLES:
  
  Combine all ingredients and beat until smooth.
  
  Pour into the center of a hot waffle iron and close the lid.  Bake until
  steaming stops.
  
  IDEA For dessert or Belgian waffles, add 2 tb sugar to the recipe and serve
  the waffles with an ice cream or whipped cream topping.
  
  Source:  Cheaper and Better Alternatives to Storebought Goods By: Nancy
  Birnes
  
  Found by: Fran McGee
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Biscuit Calzones
 Categories: Breads, Appetizers
   Servings:  6
 
      1    Pkge oven-ready biscuits (8
           -ounces)
      4    Thin slices turkey salami,
           -diced
      4 oz Skim-milk mozarella,
           -shredded
      1    Clove garlic, finely chopped
           -(optional [??]
    1/4 ts Dried oregano
           Ground black pepper to taste
           Olive oil
 
  Preheat oven to 400F.  Roll each of the 8 biscuits into a 5-inch circle.
  Mix all of the remaining ingredients except the oil.  Sprinkle one eighth
  of the mixture over half of each circle, leaving 1/2 inch of the edge
  clear.  Fold the other half of dough over filling to make a half moon; use
  fork tines to press edges firmly together and seal. Coat a nonstick baking
  pan with cooking spray and arrange the calzones in a single layer, not
  touching.  Brush tops lightly with olive oil. Bake until golden, 10 to 12
  minutes.
  
  Nutrition per calzone: Calories 171 Protein 8.1 grams Fat 8.4 grams
  Cholesterol 20.4 mg Fiber 0.4 grams Sodium 562 mg
  
  [ MODERN MATURITY; Feb/March 1990 ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Biscuit Mix
 Categories: Breads
   Servings:  1
 
      9 c  Flour; sifted
           -cake & pastry pref
    1/3 c  Baking powder
      1 c  Milk; powdered
      2 tb Milk; powdered
      4 ts Salt
  1 3/4 c  Shortening; vegetable
 
  Sift all dry ingredients. Cut shortening into flour till mixture ressembles
  coarse cornmeal. Store, well covered, in cool, dry place. Makes: 13 cups
  
  Use for pancakes, waffles, biscuits or anything that you would use packaged
  biscuit mix. Source: _Pure and Simple_ by Marion Burrows
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Bean Raisin Bread
 Categories: Breads
   Servings:  3
 
  1 1/2 c  Dried black beans
      1 c  Raisins
      1 ts Granulated sugar
    1/4 c  Warm water
      1 pk Active dry yeast (or 1 tbsp)
    1/4 c  Fancy molasses
      2 tb Vegetable oil
      2 ts Salt
      3 c  Whole wheat flour
      4 c  All purpose flour
      1    Egg
      1 tb Water
 
  In large saucepan, bring beans and 8 cups cold water to boil.  Reduce heat
  to medium low, simmer, covered, for about 1 hour or until tender. Drain,
  reserving cooking water. Puree black beans. Combine raisins with 1/2 cup of
  the hot bean water. Dissolve sugar in warm water;sprinkle with yeast and
  let stand for 10 minutes or until frothy. In bowl, whisk together 1-1/2
  cups of the reserved bean water, molasses,oil, undrained raisins, salt,
  beans and yeast mixture. Using electric mixer, beat in whole wheat flour;
  beat for 2 minutes. Gradually stir in enough of the all purpose flour to
  make firm, slightly sticky dough. Turn out onto floured surface and knead,
  adding flour as needed, for 10-12 minutes, or until smooth and elastic.
  Place in greased bowl,turning to grease all over. Cover and let rise for
  1-1/2 to 2 hours. Punch down.  Cut into thirds; shape into round loaves.
  Place on greased baking sheets; cover and let rise for 45 minutes. Beat
  together egg and water; brush over loaves.  Bake in 375 F oven for 45-50
  minutes or until loaves sound hollow when tapped. Let cool on racks. Makes
  3 loaves.
  
  Origin: Canadian Living, November 1991. Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Walnut Butterscotch Rolls
 Categories: Breads, Osg
   Servings:  1
 
      2 ea Yeast cakes
      2 c  Milk; scalded
    1/2 c  Sugar
      2 ts Salt
      2 ea Eggs
      7 c  Flour; sifted before measur
           -ing
      6 tb Shortening; softened - part
           -butter for flavor
 
  Crumble yeast into a bowl, add milk, which has been cooled, sugar, and
  salt, and well beaten egg. Add all the flour to the liquid at once. Work in
  shortening, knead gently. Cover with damp cloth, let rise until double in
  bulk, about 2 hours. Coat bottom of pan with butter, then sugar and
  walnuts. Roll dough 1/3 inch thick, brush with 2 T. melted butterm 1/2 c.
  brown sugar, 1/2 c. chopped nuts and cinnamon if desired. Roll up like
  jelly roll; cut in 1 inch slices. Place cut side down on coated pan. Let
  rise until almost double in bulk. Bake 20 to 25 minutes in a moderate oven,
  when done let pan stay over rolls for a minutes to allow butterscotch
  mixture to run down over them. Serve upside down.
  
  Note: Moderate oven is 350 - 400 F.
  
  Source: Mrs. John Buss, Baughman Grange, Wayne County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blackberry Yogurt Muffins
 Categories: Muffins, Breads
   Servings:  6
 
      1 c  Fresh blackberries, washed
           -and dried
      1 tb Sugar
      1 lg Egg
      1 c  Plain or honey yogurt
      3 tb Butter or margarine, melted
  2 1/2 c  Variety baking mix ( eg
           -bisquik)
      1 ts Chopped lemon zest
 
  Preheat oven to 400F.  Sprinkle berries with sugar; toss lightly to coat;
  set aside.  In a large bowl, beat egg; add yogurt and melted butter or
  margarine; beat until smooth; add baking mix; stir until just blended; fold
  in berries and lemon zest.  Spoon mixture into greased or sprayed muffin
  cups, 3 inch in diameter and 1-1/2 inch deep.  Bake for 20-25 minutes, or
  until a toothpick inserted in the centre comes out clean.  Cool for 5
  minutes in cups; finish cooling on rack.  Makes 6 muffins (large)
  
  Origin:  Appeal (quarterly publication from Overwaitea Foods) Shared by:
  Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blintz Muffins
 Categories: Muffins, Breads
   Servings:  6
 
      3    Eggs
      2 tb Wheat germ
      1 c  Cottage cheese
      2 tb Lecithin granules
      3 tb Sour cream
      1 tb Grated orange rind
      2 tb Honey
      1 ts Vanilla
    1/2 ts Cinnamon
    1/2 c  Whole wheat pastry flour
 
  sliced almonds for garnish
  
  In a mixing bowl or food processor, blend together the eggs, cheese, sour
  cream, honey, and vanilla.
  
  In another bowl, combine the pastry flour, wheat germ, lecithin granules,
  orange rind, and cinnamon.
  
  Preheat oven to 350 F. Grease 12 regular-size muffin cups, or 3 dozen
  minicups, or line with foil baking cups.
  
  Spoon the batter into the cups. Top each muffin with a few slices of
  almonds. Bake regular-size muffins for 25 minutes, minimuffins for 15 to 18
  minutes.
  
  Source: Smart Muffins By Jane Kinderlehrer
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blitz Kuchen
 Categories: Breads, Osg
   Servings:  1
 
      2 tb Butter
      1 c  Sugar
      2 ea Egg yolks; creamed
    1/2 c  Milk
      1 c  Flour; all purpose
      1 ts Baking powder
      1 ts Flavoring
    1/4 ts Salt
      2 ea Egg whites; beaten
 
  Combine ingredients adding beaten egg whites last. Place in greased,
  shallow pan. Dot with butter. Sprinkle with sugar, cinnamon and chopped
  nuts. Bake in moderate oven, 350 F. until done. If baked too fast, nuts
  will sink to bottom.
  
  Source: Hazel Hodge, Medina Grange, Medina County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bloody Mary Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
      1 ts Salt
      1 tb Sugar
      1 tb Soft butter
      1    6 oz can of spicy V-8 juice
      1 tb Vodka
      1 tb Water
      1    Egg (Use ingredients at room
           -temperature)
 
  "Yes, we really tried it. A great conversation bread and very tasty. Serve
  this with a stalk of celery."
  
  Put all ingredients into the pan in the order listed, select white bread
  and push "Start."
  
  Can also use 2 Tbsp water instead of 1 Tbsp vodka.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blue Cornbread
 Categories: Breads
   Servings:  6
 
      1 c  Blue cornmeal
    1/2 c  Barley flour (or any flour)
  1 1/2 ts Baking powder
    1/4 ts Salt (optional)
      1 tb Honey or maple syrup
      1    Egg, beaten (or egg sub)
      1 c  Milk (or water)
      1    Fistfull cooked Cracklings
           -(optional)
 
    In separate bowls; blend liquids, mix dry ingredients. Combine mixtures
  and pour into 8" square oiled pan(s). Bake at 425 deg F. for 15-20 minutes
  or until top is golden brown.
  
  Source: Bag of Arrowhead Mills, Blue corn, cornmeal Optional "Cracklings"
  from the wife saying, "When are you going to get these things out of the
  freezer ?"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
    1/2 ts Salt
      2 tb Sugar
      1 tb Butter (or margarine)
      1 cn (16-1/2 oz) blueberries,
           -well drained, reserve
           -liquid
    1/4 c  Retained juice (Use
           -ingredients at room
           -temperature.)
    1/4 c  Water, approximately
 
  "Our son's favorite fruit. Use a can of blueberries. This produces a great,
  almost purple, bread with the sweet scent of blueberries."
  
  In order listed, add all dry ingredients into pan. Put well drained berries
  into a 2-cup measuring cup, add 1/4 cup juice and enough water to equal
  1-1/3 cups (we found it to be about 1/4 cup water). Select white bread and
  push "Start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Oat Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      1 c  Quick oats
      1 tb Lemon juice to sour milk
      1 c  Milk, less 1 tbsp
      1 c  Flour
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    3/4 c  Brown sugar
      1    Egg, lightly beaten
    1/4 c  Melted margarine
      1 c  Blueberries or cranberries*
 
  * Frozen berries mixed in without thawing.
  
  1.  Add milk to lemon juice in 4 cup measure.  Let stand, combine oats. 2.
  Combine flour, baking powder, baking soda, salt and brown sugar in mixing
  bowl, stir well. 3. Add egg and melted butter to oat mixture. Mix well. 4.
  Add oat mixture all at once to dry ingredients.  Stir just until all
  ingredients are moistened.  Gently fold in blueberries. 5. Fill prepared
  muffin cups 3/4 full.  Bake at 400F for 20 min or until top springs back
  and is lightly browned.
  
  Adapted from Homemaker's Magazine Oct 1990 Shared by Elizabeth Rodier
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Dumplings
 Categories: Breads
   Servings:  1
 
  1 1/2 c  Flour
      1    Egg
      1 ts Salt
      2 ts Baking powder
    3/4 c  Milk (enough for soft dough
  2 1/2 c  Blueberries
           Water, enough to cover berr
           Sugar to taste
 
  Mix the first 5 ingredients together. Set aside. In a sauce pan, place the
  remaining 3 ingredients and boil. Simmer for 20 minutes and drop in
  dumplings by the tablespoonfuls.
  
  Source: "The Yankee Kitchen" 04-01-93 (#1) [Dawn]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Muffin Cake
 Categories: Breads
   Servings:  6
 
  1 1/2 c  Sifted flour
      1 ts Baking powder
    1/2 ts Salt
    1/2 c  Margerine (one stick)
      1 c  Sugar
      2    Eggs
    1/3 c  Milk
      1 ts Vanilla
  1 1/2 c  Blueberries, floured
 
  sift flour, baking powder, salt together.  Cream the margerin with sugar
  until very fluffy, add eggs and beat well.  Add flour mixture to creamed
  mixture alternately with the milk.  Beat EXTREMELY well.  the longer you
  beat it the better it will be.  fold in vanilla, and floured berries. Pour
  batter into well greased 8 inch square pan.  Sprinle with granulated sugar.
  Bake at 350 for 35 to 40 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Quickbread
 Categories: Breads
   Servings:  6
 
    1/2 c  Butter at ROOM TEMPERATURE
      1 c  Sugar
      2 lg Eggs
      1 ts Vanilla
      2 ts Baking powder
    1/4 ts Salt
  2 1/2 c  Blueberries (mash 1/2 c with
           -a fork)
      2 c  Flour (I used 1 c flour and
           -1 c mixed whole grains per
           -my usual)
    1/2 c  Milk
 
  Blueberry Quickbread
  
  Preheat oven to 375 degrees.  Grease a loaf pan.  Beat butter until creamy.
  Beat in sugar until pale and fluffy.  Beat in eggs, one at a time. Beat in
  vanilla, baking powder, and salt.  Mix mashed berries into batter.
  
  Fold in half of the flour with a spatula, then half the milk.  add
  remaining flour and milk.  Fold in remaining blueberries.  <My blueberries
  sunk.  They need to be tossed in the flour before adding the flour to
  prevent this.>
  
  Place in loaf pan and bake around 50 minutes, until pick comes out clean.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry or Cherry Muffins
 Categories: Desserts, Muffins, Breads
   Servings: 12
 
      2 c  Sifted flour
      4 ts Baking powder
    3/4 c  Sugar
      1 ts Salt
      1 c  Frozen or canned blueberries
           -(drained)
           OR:
      1 c  Frozen or canned tart
           -cherries (drained)
      2    Eggs
    1/2 c  Melted butter
      1 c  Milk
           CINNAMON AND SUGAR TOPPING:
    1/8 ts Cinnamon
    1/2 c  Sugar
           Paper muffin cups
 
  Servings: 12 - 14
  
  DIRECTIONS: Place paper cups in ungreased muffin tins.
  
  Sift dry ingredients together in large bowl. Add blueberries or cherries to
  dry mix and mix until well coated. In a small bowl, beat eggs well. Add
  melted butter and milk. Quickly stir liquid mixture into dry mix. Do not
  overmix as overblending will cause a tough texture. Fill muffin cups 3/4
  full, and sprinkle lightly with cinnamon topping. Bake at 400-F for 20
  minutes until brown.
  
  Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The
  Woolen Mill Inn, Cedarburg, WI.
  
  From: Sallie Krebs
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Oatmeal Drop Biscuits
 Categories: Breads
   Servings: 12
 
      1 c  Unbleached flour
    1/2 c  Whole wheat flour
    1/2 c  Rolled oats (NOT instant)
    1/3 c  Oat bran
      1 ts Baking powder
    1/2 ts Baking soda
    3/4 ts Salt
    1/2 ts Ground cinnamon
    1/4 c  Cold unsalted butter, cut in
           -1/4-inch pieces
    1/4 c  Granulated OR firmly packed
           -light brown sugar
      1 lg Egg
    1/2 c  Milk
    1/4 c  Plain yogurt
      1 c  Fresh blueberries
 
  Preheat the oven to 400F.  Lightly oil a large baking sheet.
  
  In a large bowl, combine the flours, oats, oat bran, baking powder, baking
  soda, salt, and cinnamon.  Add the butter and cut it in with a pastry
  blender until it is broken into very small pieces.  Stir in the sugar.
  
  In a small bowl, lightly beat the egg, milk, and yogurt together. Make a
  well in the center of the dry ingredients; pour in the liquid ingredients
  and stir lightly.  When there are only a few traces of the dry ingredients
  visible, fold in the blueberries.
  
  Using about 1/4 cup of the batter for each biscuit, drop evenly spaced
  mounds onto the prepared baking sheet.
  
  Bake for 20 minutes, turning the baking sheet midway through so they brown
  evenly.  Serve warm.
  
  These biscuits look and taste like oversize blueberry oatmeal cookies.
  
  Makes 12 biscuits.
  
  Nutrient Value per Biscuit: 143 Calories, 5 g Fat, 223 mg Sodium, 4 g
  Protein, 21 g Carbohydrate, 30 mg Cholesterol.
  
  [1001 HOME IDEAS; January 1991]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Pumpkin Muffins
 Categories: Breads, Muffins
   Servings: 12
 
  1 2/3 c  Flour
      1 ts Baking soda
    1/2 ts Baking powder
    1/2 ts Salt
      1 ts Cinnamon
    1/2 ts Allspice
      1 c  Pumpkin puree
    1/4 c  Evaporated milk
    1/3 c  Shortening
      1 c  Firmly packed light brown
           -sugar
      1    Egg
      1 c  Blueberries
      1 tb Flour
           Streusel Topping:
      2 tb Flour
      2 tb Sugar
    1/4 ts Cinnamon
      1 tb Butter
 
  Servings: 12 muffins
  
  (Combine until crumbly)
  
  Combine first 6 ingredients.  Combine pumpkin and evaporated milk, until
  well blended.  Cream shortening and sugar in large mixer bowl.  Add egg,
  beat until mixture is fluffy.  Add flour mixture alternately with pumpkin
  mixture, beating well after each addition.  Combine blueberries and flour.
  Gently stir into batter.  Fill 12 large paper-lined muffin cups 3/4 full.
  Sprinkle streusel over top of muffins.  Bake in moderate oven (350 F) 40
  minutes or until toothpick inserted in center comes out clean.
  
  Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Buttermilk Muffins
 Categories: Breads, Muffins
   Servings: 12
 
    3/4 c  All-purpose flour
    3/4 c  Whole-wheat flour
    1/4 c  Sugar
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1    Egg, lightly beaten
    1/4 c  Vegetable oil
    1/2 c  Honey
    1/2 c  Buttermilk
      1 ts Vanilla
      1 c  Fresh(froz-thaw) blueberries
  1 1/2 ts Sugar
 
  Preheat oven to 350 degrees.  Grease 12 2 1/2" muffin-pan cups; set aside.
  
  In a large bowl,combine the flours, 1/4 cup sugar, baking powder, baking
  soda and salt; set aside.  In a small bowl; blend together the egg, oil,
  honey, buttermilk and vanilla.
  
  Stir the liquid ingredients into the flour mixture, just until the dry
  ingredients are moistened.  Gently fold in the blueberries.
  
  Fill each muffin cup half full with the batter.  Bake for 15 minutes.
  
  Sprinkle the top of each muffin with about 1/8 tsp. sugar.  Bake for 15-20
  minutes longer, or until a cake tester inserted in the center comes out
  clean.  Cool for 15 minutes.  Remove from pans to wire racks and cool
  completely.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      2 c  Sifted flour
      3 ts Baking powder
      3 tb Sugar
      1 ts Salt
      1    Egg, slightly beaten
      1 c  Milk
    1/4 c  Vegetable oil
      1 c  Fresh blueberries
 
  Heat oven to 400 F. Sift flour, baking soda, sugar and salt. Combine egg,
  oil and milk, pour into flour mixture and stir it just enough to moisten
  the flour. Fold in the blueberries. Fill paper lined muffin tins and bake
  20 or 25 minutes. Makes 12.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Corn Muffins
 Categories: Muffins, Breads
   Servings: 18
 
  1 1/2 c  Flour
    1/2 c  Whole wheat flour
    1/2 c  Cornmeal
    3/4 c  Sugar
  2 1/2 ts Baking powder
    1/2 ts Baking soda, and salt
    1/2 c  Each... buttermilk, and
           -orange juice
    1/4 c  Margarine or butter, melted
      1    Egg, beaten
      1 tb Grated orange zest
      2 c  Fresh or frozen blueberries
 
  Makes 18 muffins
  
  In large bowl, combine flours, cornmeal, sugar, baking powder, baking soda
  and salt. In small bowl, combine buttermilk, orange juice,margarine, egg
  and zest. Add to flour mixture and mix only until moist. Stir in
  blueberries.  Spoon into prepared muffing cups. Bake at 400 F for 20-25
  minutes, or until wooden pick inserted near center comes out clean.
  
  Origin: Journal American, April 7, 1993 Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Lemon Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      1 tb Lemon juice
      1 c  Milk
      1    Egg, beaten
    1/4 c  Vegetable oil
    1/4 c  Molasses
      1 c  Natural bran
    3/4 c  Whole wheat flour
    3/4 c  All-purpose flour
    1/3 c  Packed brown sugar
  1 1/2 ts Grated lemon rind
  1 1/2 ts Baking powder
    1/2 ts Baking soda
      1 c  Blueberries (fresh or
           -frozen)
 
  In bowl, stir lemon juice into milk. Let stand 1 minute to sour. Stir in
  egg, oil and molasses.
  
  In large bowl, combine bran, whole wheat and all-purpose flours, sugar,
  lemon rind, baking powder and baking soda. Add milk mixture and
  blueberries, mixing just until combined.
  
  Spoon into non-stick or paper-lined muffin tins. Bake in 375 degree F oven
  for 20 to 25 minutes or until firm to the touch.
  
  Makes 12 muffins.
  
  Per muffin: 159 calories, 6 grams total fat (1 gram saturated), 3 grams
  fibre.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Orange Muffins
 Categories: Muffins, Breads
   Servings: 12
 
  1 3/4 c  All-purpose flour
    2/3 c  Packed brown
           Sugar
      1 tb Baking powder
      1 tb Grated orange rind
      1 c  Milk
      2    Eggs
      3 tb Butter, melted
      1 ts Vanilla
      1 c  Blueberries
 
  In bowl, stir together flour, sugar, baking powder and orange rind. Whisk
  milk, eggs, butter and vanilla; stir into flour mixture just until blended.
  Fold in blueberries. Spoon into lightly greased muffin tins, filling
  three-quarters full. Bake in 400 degree F (200 C) oven for 20 to 25 minutes
  or until golden and firm to the touch.
  
  Makes 12 muffins.
  
  Per muffin: about 165 calories, 4 g protein, 4 g fat, 28 g carbohydrate.
  
  From: Canadian Living Magazine, October 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Muffins
 Categories: Muffins, Breads
   Servings: 18
 
      2 c  Flour
      2 ts Baking powder
      1 ts Ground cinnamon.(I use a
           -tiny bit less)
    1/4 ts Salt
      2    Eggs
      1 c  Milk
    3/4 c  Sugar
    1/2 c  Vegetable oil
      1 c  Fresh blueberries (Steve
           -mentioned you can use
           -frozen, thawed, but
 
  BLUEBERRY MUFFINS
  
  I always use the fresh)
  
  Combine flour, baking powder, cinnamon, and salt; mix well. In a food
  processor, add eggs, milk, sugar and oil. Blend together a minute or so.
  Stir wet ingredients into dry ingredients with as few strokes as possible.
  Carefully add in the blueberries. Spoon into greased muffin tins almost
  full. I sprinkle a little sugar on the top before baking. Bake at 400 for
  15 to 17 minutes. Makes approximately 18 muffins.
  
  Original recipe by Steve Herrick Modified by Susan Goldfield
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blueberry Corn Bread
 Categories: Breads
   Servings:  9
 
      1 c  Flour, sifted
    3/4 c  Cornmeal
      3 tb Sugar
      1 ts Baking powder
    3/4 ts Salt
      1 c  Blueberries, fresh or frozen
      1 ea Egg
    2/3 c  Milk, lowfat
    1/3 c  Salad oil
 
  Grease or spray 8x8-in. baking pan.  Preheat oven to 425F.  In bowl mix
  flour, cornmeal, sugar, baking powder and salt.  Stir in blueberries. In
  small bowl beat egg; add milk and oil, mix.  Pour all at once into flour
  mixture.  Stir just until dry ingredients are evently moistened. Pour
  batter into baking pan.  Bake 25 minutes or until golden.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Blushing Tomato Bread
 Categories: Breads
   Servings:  2
 
    1/2 c  Warm water
    1/4 c  Plus 1 tsp sugar
    1/4 ts Ground ginger
      2 pk Active dry yeast
  1 1/2 c  Tomato juice, warmed
      6 c  Unsifted flour
    1/4 c  Butter or margarine,
           -softened
      1 ts Salt
 
  In small bowl, combine water, 1 tsp sugar, ginger and yeast. Let stand Let
  stand until bubbly. In large bowl, combine tomato juice, 1/4 cup sugar and
  2 cups flour. Add yeast mixture, beat well. Stir in butter and salt. Add 3
  cups  flour; stir until  thoroughly  blended. Stir  in remaining flour.
  
  Turn dough onto well-floured board; knead until smooth and satiny. Return
  dough on bowl; brush top with butter. Cover and let rise 30 to 40 minutes
  or until doubled. Punch down; divide in half. Shape into two 14" loaves.
  
  Place on greased baking sheets. Cut diagonal slashes on top. Brush with
  butter; cover and let rise again until doubled in size. Preheat oven to 350
  degrees. Bake 40 to 50 minutes or until lightly browned. Transfer loaves to
  wire racks. Cool. Makes 2 loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bm Doggie Biscuits
 Categories: Breads
   Servings:  1
 
           From: PDMT15A
 
   3/4c hot water or meat juice 1/3 c margarine 1/2 c powdered milk 1/2 t
  salt 1 egg, beaten 3 c whole wheat flour
  
  Mix well - roll in to small logs in your hands and bake at 325 degrees for
  about 50 mins.
  
  Microwave Dog Biscuits 1 c whole wheat flour 3/4 c dry milk 1/4 c cornmeal
  1/3 c shortening 1 T bouillon granules 1/2 c plain flour 1/2 c quick
  cooking oats 1 t sugar 1 egg, slightly beaten 1/2 c hot water
  
  Combine flour, cornmeal, milk, oats and sugar.  Cut in shortening, add egg,
  bullion, and hot water.  Knead 5 mins. and roll in 1/2" thick and cut out
  to favorite shapes. Micro at 1/2 power for 5 to 10 mins, rotating plate.
  Makes 5 1/2 small shapes.  These last hardly at all so make a bunch! This
  was posted by C.Harold Quinn (FPHK52A)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bonanza Banana Bread
 Categories: Breads
   Servings:  6
 
  1 1/2 c  Sugar
    2/3 c  Shortening (or, preferably,
           -1/3 Cup shortening + 1/3
           -Cup
           Margarine)
      2    Eggs
      1 c  Mashed bananas (very ripe)
      1 ts Baking soda
      4 tb Sour milk (or 3 Tbsp. milk +
           -1 Tbsp. vinegar)
  1 1/2 c  Flour
    1/2 ts Salt
      1 ts Vanilla
 
  Combine and mix first four ingredients.  Combine milk and baking soda, let
  it foam up, and add to the first mixture. Add flour and salt gradually, and
  mix at medium speed for three minutes. Mix in vanilla. Grease and flour a
  9" x 13" cake pan, add the mixture, and bake for 40 minutes at 350 degrees
  (or until a cake tester comes out clean).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Boston Brown Bread - a Must with New England Baked Beans
 Categories: Breads
   Servings: 10
 
    1/2 c  Flour
    3/4 c  Sugar
  1 1/2 ts Salt
  1 1/2 ts Baking soda
    1/2 c  Corn Meal
      3 c  Whole wheat flour
    3/4 c  Dark molasses
      1    Egg
      2 c  Milk
    1/2 c  Melted shortening
 
  Sift flour, baking soda, sugar, and salt together.  Mix in corn meal and
  whole wheat flour.  Add remaining ingredients, mixing only until all flour
  is moistened.  Pour into 2 greased 9 X 5 X 3 inch loaf pans.  Bake at 300F
  for 1 hour and 15 minutes.  Remove from pans and cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Boston Brown Bread
 Categories: Breads
   Servings:  6
 
    1/3 c  Sugar
      1 c  Whole wheat flour
  1 1/2 tb Melted butter
    1/2 ts Salt
      1    Egg, beaten
      1 ts Soda
    1/2 c  Molasses
    1/2 c  Nuts
  1 1/2 c  Sour milk
    1/2 c  Raisins
      2 c  Grahm flour
      5 c  Water in cooker w/rack
 
  Conbine sugar, butter, egg and molasses.  Sift flours, salt and soda, add
  to the gooey stuff alternately with sour milk.  Finally, add nuts and
  raisins, and mix well.  Turn into a buttered bowl or mold that will fit
  loosely in cooker, and cover with wax paper.  Put bowl or mold in cooker
  and add cover. Allow steam to escape from vent, place indicator weight on
  vent, cook 40 minutes. Allow to cool nturally without removing indicator
  weight.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Boston Brown Bread
 Categories: Breads
   Servings:  6
 
    1/2 c  Cornmeal
    1/2 c  White flour
    1/2 c  Whole wheat flour
    1/2 ts Salt
      2 tb Sugar
    1/2 ts Soda (baking soda)
      1 c  Buttermilk
    1/4 c  Molasses
    1/2 c  Raisins
 
  Info:  from Early American Recipes collection, 1953, by Heloise Frost
  
  Sift all the dry ingredients together.  Mix the molasses and buttermilk
  together, then stir into the dry ingredients.
  
  Pour into a well greased mold and cover tightly.  Place on a rack over
  boiling water.  Cover the steamer and cook 2 hours.
  
  Serve steaming hot slices with Boston Baked Beans.  If there's any left
  over, reheat it in a skillet with butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Boston Brown Bread
 Categories: Breads
   Servings:  2
 
      2 c  Buttermilk
    1/2 c  Dark molasses
      1 c  Seedless raisins
      1 c  Rye flour
      1 c  Whole wheat flour
      1 c  White, fine ground Cornmeal
    3/4 ts Baking soda
      1 ts Salt
      1 tb Butter or margerine @rm temp
 
  EQUIPMENT;  egg beater or electric mixer, larege sized mixing bowl, wooden
  mixing spoon, sifter, 2 clean cans (2-1/2 cup size, one end removed) wax
  paper, aluminum foil, string, or tape, wire reack to fit inside large
  saucepan with cover, oven mits, waxpaper covered worksurface.
  
  1. put about 2 qt. water in tea kettle and breing to boil. 2. using egg
  beater or mixer, mix buttermik and molasses until well blended (about 5
  min>); Add raisins 3. Put rye and whole wheat flowers, cormenal , baking
  soda, and salt into flour sifter and sift into buttermilk mixture a little
  at a time.  Stir coninually until well blended. 4. Spread softened butter
  or margarine over inside and bottom of cans. pour mixture equally into the
  cans.  Cover each can loosely with greased wax paper (greased side down),
  allowing room under the wax paper for the bread to rise. Cover wax paper
  with a large peice of aluminum foil, pulling it tightly around the outside
  of each can but puffing it up over the opening. Tie or tape the foil
  securely to the sideds of each can. Placed filled cans on rack in saucepan.
  Set saucepan on stove and add enough boiling water to reach about 3/4 of
  the way up the sides of the cans. Set on high heat and breing water to a
  boil.  Reduce to low, cover, and steam bread for 2-1/2 hours. 5. Using oven
  mitts, carefully remove cans, one by one from water, and place on work
  surface. Carefully remove foil and wax paper from hot cans. Turn cans
  upside down and carefully turn bread out on waxpaper covered work surface.
  
  TO SERVE:  Allow the bread to cool before slicing into about 1/2 inch wide
  peices.  Refrigerated, the bread keeps ell if wrapped for about 10 days.
  
  From:  "THe Multicultural Cookbook for Students,"  Albyn & Webb, ORYX
  Press, 1993. Posted by Bud Cloyd
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Boston Brown Bread
 Categories: Breads
   Servings:  6
 
    1/2 c  Flour
    3/4 c  Sugar
  1 1/2 ts Salt
  1 1/2 ts Baking soda
    1/2 c  Cornmeal
      3 c  Whole-wheat flour
    3/4 c  Dark molasses
      1    Egg
      2 c  Milk
    1/2 c  Melted shortening
 
  Sift flour, baking soda, sugar and salt together.  Mix in cornmeal and
  whole-wheat flour.  Add remaining ingredients, mixing only until all flour
  is moistened.  Pour into 2 greased 9x5x3" loaf pans.  Bake at 300 degrees
  for 1 hour and 15 minutes.  Remove from pans and cool.
  
  Serves:  10 From: Elaine Radis (BGMB90B) - Prodigy Posted by: Debbie
  Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Boston Brown Bread
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Flour; whole wheat
      1 c  Corn meal
      1 c  Flour; white
    3/4 c  Molasses
      2 tb Butter
      1 ea Egg
      1 ts Salt
      2 ts Baking soda
      2 c  Milk; sour - thick
      1 c  Raisins
 
  Mix or sift dry ingredients, add beaten egg, melted butter, molasses and
  sour milk. Pour in buttered mold, steam 2 1/2 or 3 hours. Remove from tins,
  brown  in oven for 10 minutes. I use 1 lb. baking powder cans for molds
  when using bread for sandwiches.
  
  Source: Mrs. S. P. Mason, Carlile Grange, Lorain County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bran Bread
 Categories: Breads
   Servings:  8
 
      1 tb Dry yeast
      1 c  Lukewarm water
      3    Egg yolks
  1 1/2 tb Oil
      3 tb Honey
      6 tb Brown rice flour
      6 tb Soy flour, sifted
      6 tb Skim milk powder
    1/2 ts Salt
    3/4 c  Bran
      6 tb Wheat germ
    1/2 c  Raisins (optional)
      3    Egg whites
 
  Preheat oven to 375
  
  Oil a 9 x 9 square pan. Sprinkle yeast over lukewarm water. Let soak for 5
  minutes.  Beat egg yolks. Add oil and honey. Combine with dissolved yeast.
  In a bowl combine brown rice flour, sifted soy flour, skim milk powder,
  salt, bran and wheat germ. Add raisins at this time if using them. Stir wet
  ingredients into dry ones.
  
  Beat egg whites until stiff but not dry.  Gently fold them into batter.
  Turn into prepared pan and leave in a warm place for 30 minutes.  Bake
  bread in preheated oven for 20 minutes.  Yield: 6-8 servings.
  
  From: The Rodale Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bran Bread
 Categories: Breads, 1941
   Servings:  6
 
  1 1/2 c  FOUNDATION SPONGE
      1 ts Salt
      1 tb Melted shortening
      2 tb Sugar
           White flour
    1/2 c  Chopped raisins
    1/2 c  Chopped figs
    1/2 c  Broken walnuts
      2 c  Bran
 
  Combine ingredients in order given, using sufficient white flour to form a
  dough just stiff enough to knead.  Knead on lightly floured board until
  smooth and elastic.  The dough should be softer than one in which bran is
  not used.  This dough will rise slowly. When it doubles in bulk, form into
  loaves and place in well-oiled pans. Cover and let rise until double in
  bulk.  Bake in hot oven (425 F) about 45 minutes. 2 small loaves. Mrs. W.R.
  Vaughn, Ferndale, WA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bran Corn-Meal Sticks
 Categories: Breads, 1941
   Servings:  6
 
      2 tb Shortening
      2 tb Sugar
      1    Egg
      1 c  Milk
    1/2 c  Corn-meal
    3/4 c  Prepared bran
      1 c  Flour
      1 ts Salt
      3 ts Baking powder
 
  Cream shortening.  Add sugar and mix well.  Add well-beaten egg, milk,
  bran, and corn-meal.  Sift flour, measure, and sift with baking powder and
  salt.  Add to first mixture, stirring only until well blended. Pour into
  well-oiled pans.  Bake in moderate oven (400 F) 20 minutes. 12 bran sticks.
  Betty Parkinson, Michigan Center, MI.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bran Date Bread
 Categories: Breads
   Servings: 12
 
  1 1/4 c  Unbleached Flour, Sifted
  1 1/2 ts Baking Powder
      1 ts Salt
    1/2 c  Active Sourdough Starter
    3/4 c  Buttermilk Or Sour Milk
      1 c  Finely Chopped Pitted Dates
      1 c  All Bran
      1 ts Grated Lemon Zest
      2    Large Eggs, Beaten
    1/4 c  Vegetable Oil
    3/4 c  Firmly Packed Brown Sugar
 
  Sift dry ingredients together. Dust dates with 1 T flour mixture, then add
  to the bowl. Then add the brown sugar, all bran, and grated lemon peel.
  Combine 3/4 cup buttermilk, 2 beaten eggs, 1/4 cup vegetable oil.  Add all
  at once to flour mixture with the sourdough starter, stirring until well
  moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5 inches.
  Bake at 350F for 1 hour.  Allow to stand 10 minutes in pan and then remove
  from pan and cool until cold.  Wrap in plastic wrap or foil and place in
  Refrigerator. Use cream cheese or home made butter on this bread for an out
  of this world taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bran Muffins
 Categories: Breads, Muffins, 1941
   Servings:  6
 
    1/4 c  Sugar
      2 tb Shortening
      1    Egg, well beaten
      1 c  Sour milk
    1/8 ts Salt
      1 c  Bran
  1 1/2 c  Flour
      1 ts Baking soda
      1 ts Baking powder
 
  Cream shortening and sugar together.  Add egg, milk, bran, flour, baking
  soda, baking powder, and salt.  Mix well.  Fill well-oiled muffin tins 2/3
  full.  If sour cream is used omit 1 tablespoon shortening. Bake in hot oven
  (435 F) about 40 minutes.  12 servings. Grace Viall Gray, Glen Ellyn, IL.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bran Muffins in Waiting
 Categories: Muffins, Breads
   Servings:  6
 
      1 c  Warm Water
  3 1/2 c  Wheat/Oat Bran Cereal
  2 1/2 c  Unbleached All-Purpose Flour
  2 1/2 ts Baking Soda
    1/2 c  Butter/Margarine, Room Temp.
  1 1/2 c  Granulated Sugar
      2    Large Eggs
      2 c  Butter/Sour Milk
 
  Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl,
  beat butter until creamy.  Add sugar 1/2 cup at a time, beating after each
  addition. Blend in eggs, one at a time, beating well after each addition.
  Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time,
  alternating with butter/sour milk, added 1/2 cup at a time also. Stir in
  soaked bran and the remaining bran cereal. Cover and store in refrigerator
  at least 6 hours before baking. To bake muffins, heat oven to 400F. Grease
  2 1/2-inch Muffin Cups.  Stir batter gently.  Fill each muffin cup with
  about 1/4 c batter.  Bake about 20 minutes, or until nicely browned. Remove
  from pan and serve hot with butter. Makes 6 cups batter or about 24 2
  1/2-inch muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bran Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      1 c  White Flour
      2 c  Bran
    1/4 c  Cornmeal
      1 ts Salt
  1 1/4 c  Skim Milk
    1/2 c  Molasses
      1 ts Baking Soda, Dissolve In H2O
      1 c  Raisins (Optional)
 
  Mix all ingredients together and pour into a muffin tin, using either
  nonstick pan or paper liners.  Bake 325F for 25 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bran Muffins
 Categories: Muffins, Vegetarian, Breads
   Servings:  6
 
    3/4 c  Whole Wheat Flour
    1/3 c  Bran
      2 ts Baking Powder
    1/2 ts Baking Soda
      1 tb Sugar
      2 tb Vegetable Oil
      1    Egg
    1/2 c  Lowfat Milk
 
  Mix the flour, bran, baking powder, baking soda and sugar in a bowl.  Add
  the oil, egg and milk. Stir just to combine the ingredients.
  
  Spoon into lightly oiled muffin tins.
  
  Bake in a 400-degree oven for 15 to 20 minutes.
  
  Makes 6
  
  One Muffin = Calories: 128 Carbohydrates: 16 Protein: 4 Fat: 6 Sodium: 173
  Potassium: 136 Cholesterol: 47
  
  Exchange Value: 1 Bread Exchange + 1 Fat Exchange
  
  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Branicot Banana Bread
 Categories: Breads
   Servings: 12
 
      1 c  Bran
      1 c  Milk
      1 c  Bananas, mashed 2-3
      2    Eggs
    1/2 c  Brown sugar
    1/3 c  Vegetable oil
      2 c  Flour
    1/2 c  Apricots, dried snipped
    1/2 c  Nuts, chopped
      1 tb Baking powder
    1/2 ts Salt
 
  1.  Combine bran and milk, let stand 5 min.  Stir in bananas, eggs, sugar
  and oil.
  
  2.  Combine remaining ingredients in large bowl.  Stir bran mixture into
  dry ingredients until just moistened.
  
  3.  Pour into prepared 9x5 inch loaf pan.  Bake at 350F for 60-65 min.
  until cake tester comes out clean.  Cool in pan 10 min, cool on rack.
  
  Adapted from Nabisco Precious Moments pamphlet Nov 1990.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bread (Master Recipe)
 Categories: Breads, 1941
   Servings:  6
 
      1    Cake compressed yeast
           OR 1/2  cake dry yeast
      1 tb Sugar
  1 1/2 ts Salt
      1 tb Melted shortening
  1 1/2 c  Lukewarm water
      5    To 5 1/4 cups flour
 
  Soften yeast in water.  Add sugar, salt, and shortening.  Add flour
  gradually, beating thoroughly after each addition until the dough is just
  stiff enough to knead.  Turn onto lightly floured board. Knead until dough
  is smooth and elastic.  Cover with a warm, damp cloth. Set in warm place
  and allow to double in bulk. (If dry yeast is used allow dough to rise
  overnight in warm place.) Work down, cover with a warm, damp cloth, and
  allow dough to again double in bulk. Work down lightly. Form into loaves.
  Place in well-oiled pans.  Again cover with a warm, damp cloth. Set in a
  warm place, cover, and let rise until double in bulk. Bake in hot oven (450
  F) for 15 minutes.  Reduce the heat slightly and continue baking (410 - 425
  F) for the remainder of the time. Total baking time 40-45 minutes. From 4-
  4 1/2 hours are required for the entire process. 2 medium sized loaves. The
  Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bread and Butter Pudding
 Categories: Breads, Desserts
   Servings:  6
 
     10    Servings
    1/2 c  (1 stick) butter, room
           -temperature
  5 3/4    Inch-thick firm white bread
           -slices
    1/2 c  Firmly packed light brown
           -sugar
    1/2 c  Raisins
      1 tb Grated orange peel
      4 c  Half and half
      5    Eggs
           Brandy
           Additional light brown sugar
      1 c  Whipping cream, whipped to
           -soft peaks
 
  Preheat oven to 300 F.  Generously butter bread.  Cut each slice diagonally
  into 2 triangles.  Arrange bread, butter side up, in 9x13-inch baking dish.
  Sprinkle with 1/2 cup brown sugar, raisins and peel. Beat half and half and
  eggs to blend.  Pour into dish. Bake until firm, 40 to 50 minutes. Spoon
  into bowls. Drizzle with additional brown sugar. Serve immediately with
  whipped cream.
  
  Collin House Hotel and Restaurant - Worcestershire, MA. Bon Appetit From
  the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bread Griddle Cakes
 Categories: Breads, Osg
   Servings:  1
 
  1 1/2 c  Bread crumbs; stale - fine
      2 ea Eggs
  1 1/2 c  Milk; scalded
    1/2 c  Flour
      2 tb Butter
      4 ts Baking powder
    1/2 ts Salt
 
  Add milk and butter to crumbs and soak until crumbs are soft. Add well
  beaten eggs, then flour, salt, and baking powder. Cook same as other
  griddle cakes.
  
  Source: Mrs. Watt E. Weston, Gahana Grange, Franklin County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bread Machine Cornmeal Bread
 Categories: Breads, Breadmaker
   Servings:  1
 
MMMMM---------------------------MEDIUM LOAF--------------------------------
      1 c  Water
    1/4 c  Vegetable Oil
      1    Egg
      2 tb Sugar
      1 ts Salt
      1 c  Yellow Cornmeal
      2 c  Bread flour
  1 1/2 ts Yeast
 
  This loaf rises very high and is suprisingly good.  We have tried other
  breadmaker cornmeal breads but none have equaled this one.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bread Pudding
 Categories: Desserts, Breads
   Servings:  6
 
      2 c  Dry bread crumbs
      4 tb Butter
      1 qt Hot milk
    1/2 c  Sugar
      2    Eggs, slightly beaten
    1/2 ts Salt
      1 ts Vanilla
 
  Butter a baking dish and put in the bread crumbs, butter, and hot milk.
  Cool.  Preheat the oven to 325 F.
  
  Add the remaining ingredients and stir to blend.  Bake 1 hour. Serve with
  plain or whipped cream or your choice of sauces.
  
  Serves 6.
  
  NOTES: If you prefer a sweeter pudding, add more sugar.  Season with any
  spice, discreetly.  Use less milk for a firmer pudding.  Add raisins,
  currants, chopped nuts, or orange marmalade, if so desired.
  
  LEMON SAUCE: 3/4 cup granulated sugar 2 Tbl light corn syrup 1/4 cup water
  2 tsp butter 1 Tbl lemon juice. In a small saucepan combine the sugar, corn
  syrup, and water. Boil for 5 minutes without stirring.  Remove from the
  heat and stir in the remaining ingredients.  Serve warm.
  
  NOTE:  Grated lemon rind (up to 2 teaspoons) can be added for additional
  flavor and texture.
  
  [ Fannie Merrit Farmer Boston Cooking School Cookbook; Little, Brown ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bread Sticks
 Categories: Breads
   Servings:  2
 
      1    Cake compressed yeast or:
      1    Package dry granular yeast
      1 c  Lukewarm water
      1 tb Sugar
      1 ts Salt
      2 tb Melted shortening
      4 c  (About) sifted enriched
           -flour
      2    Egg whites
 
  Soften yeast in part water. (Use lukewarm for compressed yeast, warm for
  dry yeast.)
  
  To remainder of lukewarm water add sugar, salt, and shortening. Add 1 cup
  flour, beating well. Add softened yeast and beaten egg whites. Mix
  thoroughly.
  
  Add enough more flour to make a soft dough. Turn out on lightly floured
  board and knead until satiny. Grease surface lightly. Cover and let rise
  until doubled.
  
  Punch down. When again doubled, knead down, and divide into small portions
  for rolls. Cover and let rest 10 minutes.
  
  Roll each portion under the hand to long strand 1/4 inch thick. Place 1
  inch apart on greased baking sheets. Let rise until doubled. Bake in hot
  oven (400 degrees F.) 20 to 25 minutes.
  
  If dry sticks are preferred, reduce heat to 350 degrees F. after first 10
  minutes of baking, and bake 20 to 30 minutes longer. Makes about 2 dozen
  bread sticks.
  
  Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by
  Homemakers Research Institute Evanston, Illinois Copyright 1959.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bread with Yeast Ferment
 Categories: Breads, 1941
   Servings:  6
 
      1 qt Yeast ferment
      4 tb Sugar
           Flour
      4 tb Melted shortening
      3 ts Salt
 
  Combine sugar, salt, shortening, and ferment.  Add flour slowly, beating
  thoroughly after each addition until a dough just stiff enough to knead is
  formed.  Knead on lightly floured board until dough is smooth and elastic.
  Cover with a warm, damp cloth. Allow to double in bulk, work down, again
  cover and allow to double in bulk. Form into loaves and place in well-oiled
  pans. Cover and let rise until double in bulk. Bake in hot oven (450 F) 45
  ~ 60 minutes.  4 loaves. The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bread: Garlic and Oregano Croutons
 Categories: Breads, Cheese
   Servings:  6
 
      2 tb Olive oil
      3    Garlic cloves, finely
           Chopped
      2 tb Grated Romano Cheese
    1/2 ts Dried oregano, crumbled
    1/8 ts Pepper
      6    1/3-inch-thick slices of
           French bread baguette
 
  Preheat oven to 350-degrees F.  Heat olive oil in heavy small skillet over
  low heat.  Add garlic and saute' until garlic is just golden, about 2
  minutes.  Drain immediately.  (Reserve oil for another use.)  Combine
  garlic with Romano cheese, oregano and pepper in small bowl.  Place bread
  slices on small baking sheet.  Sprinkle garlic mixture evenly over bread.
  Bake unti cheese melts and croutons are golden brown on edges,
  approximately 10 minutes.
  
  SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bread: Machine: Hazlenut-Amaretto Loaf
 Categories: Breads, Breadmaker
   Servings:  1
 
MMMMM---------------------------1-POUND LOAF--------------------------------
      2 c  Bread flour
    2/3 c  Milk
    1/2 c  Toasted chopped hazelnuts
      1    Egg
      2 tb Sugar
      2 tb Margarine or butter
      4 ts Amaretto or hazelnut liqueur
    3/4 ts Active dry yeast
    1/2 ts Salt
      1    Recipe Amaretto Glaze
           Toasted chopped hazlenuts or
           Almonds (optional)

MMMMM--------------------------AMARETTO GLAZE-------------------------------
    1/2 c  Sifted powdered sugar
      1 tb Amaretto or hazelnut
           Liqueur
           *OR*
      1 tb Almond extract
      1    To 2 tablespoons milk *IF
           NEEDED
 
  Serve slices of this nutty sweet breat for breakfast, brunch, or an
  afternoon coffee break --
  
  BREAD DIRECTIONS: Add flour, milk, the nuts, egg, sugar, margarine or
  butter, liqueur, yeast, and salt to the bread machine according to the
  manufacturer's directions.  Bake and cool as directed.  When brread is
  cool, drizzle with Amaretto Glaze.
  
  AMARETTO GLAZE: In a small mixing bowl combine sugar, amaretto or hanelnut
  liqueur *OR* almond extract.  If needed, add 1 to 2 teaspoons milk to make
  of drizzling consistency.
  
  BREAD MACHINE BASICS: These helpful tips apply to all types of bread
  machines: Bread flour, which is high in protein, works best for breads made
  in a bread machine.  You can use other grains or flours with the bread
  flour but not in place of all of it.  Some recipes also call for a small
  amount of gluten flour.  This helps breads, especially those made with
  low-gluten flours (such as whole wheat flour), hold together.
  
  Add ingredients to the bread machine in the order specified by the
  directions in the owner's manual.
  
  To use powdered milk instead of fresh, add 1/3 cup nonfat dry milk powder
  for each 1 cup of water and add it with the flour.  Always use powdered
  milk when using the timer on your machine.
  
  These recipes come from the BETTER HOMES AND GARDENS BREAD MACHINE BOUNTY
  COOKBOOK.  To order the book, call 800/678-2665.  Or, write to Better Homes
  and Gardens Books, P.O. Box 10674, Des Moines, IA 50380-0674.
  
  * Please note, I'm not trying to sell this stuff.  It was all included with
  the recipe, and I thought it unfair to leave it off.
  
  SOURCE: BETTER HOMES AND GARDENS, July 1993.
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Breadfruit Donuts
 Categories: Breads
   Servings:  6
 
      1    Egg, beaten
      1 c  Ripe breadfruit, uncooked
      2 tb Shortening
      1 c  Flour, unsifted
    1/4 ts Nutmeg
    1/4 ts Cinnamon
    1/4 ts Salt
      3 ts Baking powder
    1/2 c  Sugar
 
  Combine the beaten egg, breadfruit pulp, and shortening. Mix well. Add
  sifted dry ingredients. Stir in egg mixture. Drop by spoonfuls into
  preheated deep fat (370 F) and fry until golden brown. Drain on paper
  towels or a brown bag. Shake in a bag with sugar to coat outside. Makes
  about 1 1/2 dozen donuts.
  
  From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Breakfast Focaccia
 Categories: Breads
   Servings:  6
 
      1    Frozen bread dough loaf*
      3    Plums,firm-ripe,large
      3 c  Apple slices,thin
  1 1/2 tb Butter or margarine,melted
      3 tb Sugar**
      1 ts Cinnamon,ground**
 
  * - white bread dough, thawed
  ** - mix these two together
  ==========================================================================
  1. Place dough in a lightly oiled 10x15" pan. Stretch and press to fill pan
  evenly. (If dough is too elastic to stay in place, let rest a few minutes,
  then press.) Cover dough lightly with plastic wrap and let stand until
  puffy, about 45 minutes.
  2. Meanwhile, pit plums and cut into 1/4"-thick slices. Brush puffy dough
  with 1 tablespoon butter. Arrange plum slices, without overlapping, on
  dough. Brush fruit with remaining butter and sprinkle evenly with
  sugar-cinnamon mixture.
  3. Bake focaccia on the bottom rack in a 350'F. oven until well browned on
  edges and bottom (lift gently with a spatula to check), about 40 minutes.
  Serve warm. (If made ahead, cool, wrap airtight, and hold at room
  temperature up until next day. Reheat, uncovered, in a 350'F. oven until
  warm to tough, 5-10 minutes.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Breakfast Scones
 Categories: Breads, 1941
   Servings:  8
 
      2 c  Flour
      2    Eggs, well beaten
      3 ts Baking powder
      2 tb Sugar
      1 ts Salt
      2 tb Butter or margarine
           Cold water
 
  Sift flour, measure, and sift with baking powder, salt, and sugar. Rub in
  butter with tips of fingers or cut in with 2 spatulas. Add eggs and
  sufficient water to make a soft dough. Turn onto lightly floured board and
  pat into sheet 1 inch thick. Cut into rounds or squares. Fold over double
  and brush with milk. Place on slightly oiled baking sheet. Dust with sugar
  and bake in hot oven (450 F) about 15 minutes. 8 servings. C.M. Yockey,
  Denver, CO. The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Breakfast Biscuits & Gravy
 Categories: Breads
   Servings:  4
 
  1 3/4 c  Unbleached all-purpose flour
      2 ts Baking powder
      1 ts Salt
      4 tb (1/2 stick) unsalted butter,
           -chilled
    1/3 c  Plain yogurt
    1/2 c  (+2 Tbsp) milk
           -!!!-FOR THE SAUSAGES-!!!-
  1 1/2 lb Pork sausage
  1 1/2 tb Minced fresh sage leaves, or
           -1 t. dried
    1/4 ts Salt
           Freshly ground black pepper
    1/2 ts Paprika
    1/4 ts Ground allspice
           -!!!-FOR THE GRAVY-!!!-
      3 ts 3 tsp
           Unsalted butter, or as
           -needed
      3 tb All-purpose flour
  2 1/4 c  Milk
           Salt and freshly ground
           -black pepper
           -!!!-GARNISH WITH-!!!-
      2 ts Fresh sage leaves
 
  1.  Preheat the oven to 425F.  Cover a baking sheet with a piece of
  parchment paper.
  
  2.  Make the biscuits:  sift the flour, baking powder, and salt together
  into a large bowl.  Using two knives or a pastry blender, cut in the butter
  until the texture rangers from cornmeal to the size of small peas. (These
  two steps can be done quickly in a food processor.) Using a fork, gradually
  mix in the yogurt, then the milk, until the dough is quite soft and
  somewhat sticky.  Work quickly without overworking the dough. Turn it out
  onto a lightly floured surface and knead it briefly, just long enough to
  get it to hold together.  Roll it out so it is about 1 1/4 inches thick,
  and cut it into 2 inch rounds. (You will have 10 biscuits.) Arrange the
  rounds on the prepared baking sheet, and bake in the center of the oven
  until they are deep golden, puffed and cooked through, 18 to 20 minutes.
  
  3.  While the biscuits are baking, prepare the sausages:  place all the
  sausage ingredients in a large bowl and mix thoroughly, using your fingers.
  To test the seasoning, fry a tiny patty and taste; adjust if necessary.
  
  4.  Place the patties in a large heavy or nonstick skillet over medium-high
  heat, and cook until they are crisp and brown on the outside and cooked
  through inside, about 8 minutes per side. Transfer the sausage patties to a
  warmed platter and keep warm.
  
  5.  Make the gravy:  Add enough of the butter to the skillet so the bottom
  is covered with 1/8 inch of fat.  Stir, scraping up the browned bits from
  the bottom of the skillet.  Reduce the heat to medium and add the flour
  slowly, stirring until it has absorbed the butter. Cook, stirring
  constantly, until it turns golden brown, at least 2 minutes. Then slowly
  pour in the milk, stirring constantly, and cook until the gravy thickens to
  the consistency of very heavy cream. Season to taste with salt and a
  generous amount of black pepper.
  
  6.  To serve, split two biscuits in half.  Place the bottom halves on a
  warm plate, top them with sausage patties, and pour a generous amount of
  gravy over the sausage.  Mince the fresh sage and sprinkle some over the
  sausage and gravy.  Set the biscuit tops at an angle, partially covering
  the sausages and serve immediately.
  
  4 servings (with extra biscuits).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Breakfast Clafoutis
 Categories: Breads
   Servings:  1
 
           Fruit (prepared weight) 4 to
           -6 oz. blueberries,
           -raspberries, or cranberries
           -or 12 oz. (approx.)
           -cherries, peaches, or plums
           Zest from 1 small lemon,
           -grated
      2 tb Sugar, plus additional to
           -sweeten fruit
    1/2 c  Unbleached all-purpose flour
    1/4 ts Salt
      2    Eggs, any size
      1 c  Milk (low-fat, if desired)
      1 tb Unsalted butter
           Confectioners' sugar
           Sour cream (optional)
 
  Preheat the oven to 425.  Wash and prepare the fruit.  Cherries should be
  stemmed and, if desired, pitted.  Plums or peaches should be pitted and cut
  into bite-sized pieces; commercial cranberries should be cut in half; small
  wild cranberries, blueberries, or raspberries need only be picked over to
  remove stem pieces and debris.
  
  Make lemon sugar by mixing the lemon zest with the 2 tablespoons sugar in a
  small dish.  In a large bowl, sift together the flour and salt.  In a small
  bowl, beat the eggs gently and whisk in the milk.  Add the wet to the dry
  ingredients a little at a time, whisking smooth.  Stir in the lemon sugar.
  Let the batter rest while the fruit is being cooked.
  
  In a 10-inch nonstick skillet, melt the butter over medium heat, coating
  the bottom and the sides halfway to the rim.  When the butter is bubbling,
  add the fruit.  Stir until each piece has softened and is coated with
  butter, about 2-3 minutes.  Then sprinkle in sugar to sweeten.  We use
  about 2 T of granulated sugar for all fruit except cranberries (which
  require about twice as much) and peaches (where we prefer brown sugar).
  When this sugar has dissolved and turned into a syrup--about 2
  minutes--stir up the batter and scrape it carefully into the pan over the
  fruit.  Put the skillet into the oven to bake for about 20 minutes.  At
  this point the clafoutis will be set, golden brown, and puffed up at the
  edges.  Divide into warmed bowls, sift a little confectioners' sugar over
  each, and top if you like with a spoonful of sour cream.
  
  from Outlaw Cook, by John Thorne with Matt Lewis Thorne
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Breakfast Cake
 Categories: Breads, Osg
   Servings:  1
 
      3 c  Flour
    1/2 ts Salt
      4 tb Sugar
      3 ts Baking powder
      3 tb Shortening; melted
      1 c  Milk
      1 ea Egg; slightly beaten
 
  Sift dry ingredients together. Add shortening, milk, and egg. Spread
  1/2-inch think in greased pan. Add this top mixture: 2 T flour, 1 T
  cinnamon, 5 T sugar mixed together and 3 T. butter rubbed in. Bake about 30
  minutes in moderate oven.
  
  NOTE: Exact temperature not give. Moderate oven 350 - 400 F.
  
  Source: Mrs. Raymond Iden, Dan Emmett Grange, Knox County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brioche
 Categories: Breads
   Servings:  2
 
      1 pk Active dry yeast
    1/4 c  Water
    1/2 c  Milk, scalded
    1/2 c  Butter or margarine
    1/3 c  Sugar
    1/2 ts Salt
  3 1/4 c  Sifted enriched flour
      3    Beaten eggs
      1    Beaten egg yolk
      1    Slightly beaten egg white
      1 tb Sugar
 
  Soften active dry yeast in warm water. Cool milk to lukewarm.
  
  Meanwhile, cream butter; add 1/3 cup sugar and the salt, creaming
  thoroughly. Add milk to creamed mixture; stir in 1 cup of the flour. Add
  softened yeast, eggs, and egg yolk; beat well. Stir in remaining flour;
  beat 5 to 8 minutes longer. Cover; let rise in warm place till a little
  more than double (about 2 hours).
  
  Stir down; beat well. Cover tightly with aluminum foil, place in
  refrigerator overnight. Stir down; turn out on lightly floured surface.
  Divide dough in fourths; set one section aside. Cut the other three
  sections in half and form each piece in 4 balls (24 in all). Form the
  reserved sections into 24 smaller balls. Place large balls in greased
  muffin pans. Poke indentation in top of each and moisten hole slightly with
  water. Press small ball in each indentation. Cover; let rise in warm place
  till double (about 1 hour).
  
  Combine egg white and 1 tablespoon sugar; brush tops with mixture. Bake at
  375 about 15 minutes, or till done. Serve warm. Makes 2 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Broccoli Puff
 Categories: Breads
   Servings:  6
 
      1 pk Frozen broccoli,choped(10oz)
    1/4 c  Butter or margarine
    1/4 c  All-purpose flour
    1/4 ts Salt
    1/8 ts Ground pepper
    3/4 c  Milk
    1/4 c  Dry white wine
      1 ts Instant minced onion
      1 ts Salt
      3    Eggs,separated
    1/4 ts Cream of tartar
 
  Cook broccoli as directed on package; drain.
  Heat oven to 350'. Butter 1-quart souffle dish. Melt butter over low heat.
  Stir in flour, 1/4 teaspoon salt and the pepper. Cook over low heat,
  stirring constantly, until smooth and bubbly. Remove from heat.
  Stir in milk and wine. Heat to boiling, stirring constantly. Boil and stir
  1 minute. Remove from heat. Stir in onion and 1 teaspoon salt.
  Beat egg whites and cream of tartar in large mixer bowl until stiff, about
  5 minutes. Beat egg yolks in small mixer bowl until thick and lemon
  colored, about 4 minutes. Stir egg yolks into sauce mixture. Stir in
  broccoli.
  Stir in 1/4 of the egg whites into the sauce mixture; gently fold into
  remaining egg whites. Carefully pour into souffle dish. Set dish in pan of
  water (1 inch deep).
  Bake until puffed and golden and knife inserted halfway between edge and
  center comes out clean, about 60 minutes. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bronco Bread
 Categories: Breads
   Servings:  6
 
           Jim Vorheis
      2 tb Softened butter
    1/4 c  Hot water
    1/2 c  Orange juice
  1 1/2 tb Freshly grated orange rind
      1    Egg
      1 c  Sugar
      2 c  Flour
      1 ts Baking powder
    1/2 ts Salt
    1/4 ts Baking soda
      1 c  Fresh blueberries, or frozen
           -or canned, well-drained
 
  Combine butter, water, orange juice and rind in a bowl.  Add egg and mix
  well.  Add dry ingredients and fold in blueberries by hand. Bake at 325 F
  in greased 9x5-inch baking pan for 1 hour and 10 minutes. Cool on rack.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brown Bread
 Categories: Breads
   Servings:  1
 
    1/2 c  Molasses
           Sugar
      1    Egg
    1/2 ts Salt
      1 pt Milk; sour
      1 c  Flour; white
      1 qt Graham flour
      1 tb Baking soda
      1 c  Raisins
 
  Measure 1/2 - 3/4 c. molasses, filling remainder of cup with sugar. Roll
  raisins in flour before adding to batter. Bake in very slow oven 1 1/2
  hours. Note: Very slow oven is 240 - 350 F. Source: Fairview Grange, Morgan
  County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brown Bread
 Categories: Breads
   Servings:  1
 
      1 c  Brown sugar
      2 c  Whole wheat flour
      2 tb Lard, or butter
      1 ts Baking soda
      1 ts Baking powder
      2    Eggs
      1 pt Sour milk
 
  Mix all together and bake in moderate over. Note: Moderate oven is 350 -
  400 F. No time is given, assume 45 - 60 minutes. Source: Evelyn Bailey,
  Lebanon Grange, Warren County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brown Bread #1
 Categories: Breads, Osg
   Servings:  1
 
    1/2 c  Molasses
           Sugar
      1 ea Egg
    1/2 ts Salt
      1 pt Milk; sour
      1 c  Flour; white
      1 qt Graham flour
      1 tb Baking soda
      1 c  Raisins
 
  Measure 1/2 - 3/4 c. molasses, filling remainder of cup with sugar. Roll
  raisins in flour before adding to batter. Bake in very slow oven 1 1/2
  hours.
  
  Note: Very slow oven is 240 - 350 F.
  
  Source: Fairview Grange, Morgan County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brown Bread #2
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Brown sugar
      2 c  Whole wheat flour
      2 tb Lard; or butter
      1 ts Baking soda
      1 ts Baking powder
      2 ea Eggs
      1 pt Sour milk
 
  Mix all together and bake in moderate over.
  
  Note: Moderate oven is 350 - 400 F. No time is given, assume 45 - 60
  minutes.
  
  Source: Evelyn Bailey, Lebanon Grange, Warren County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brown Rice Bread
 Categories: Breads
   Servings:  6
 
      6 c  Brown rice flour (900 g)
      1 tb Salt (16.5 g)
  2 2/3 c  Tepid water (635 ml)
      4 ts Active dry yeast (1/2 oz or
           -14 g)
    1/2 c  Warm water (120 ml)
      2 tb Honey (30 ml)
    1/4 c  Oil (60 g)
    1/4 c  Methocel (28 g)
 
  The flour in this bread must be from short-or medium-grain rice, not
  long-grain rice.  Start this bread 12 to 18 hours before you want to bake.
  
  Mix the rice flour and the salt, and make a well in the middle. Pour in the
  water, mixing gradually from the center outward.  Beat vigorously for ten
  minutes either by hand, with a wooden spoon, or with an electric beater at
  medium speed, to smooth and aerate the batter.  Let the mixture stand at
  room temperature for 12 to 18 hours.
  
  Dissolve the yeast in warm water.  Stir the yeast solution, then the honey
  and oil into the grain mixture and mix thoroughly by hand or machine until
  completely smooth and uniform.  Add the methocel and mix thoroughly again;
  the dough will become very stiff.  (See the tips below.)
  
  Spoon into three well-greased 8" x 4" loaf pans.  Wet your fingers with
  water or oil and smooth the tops.  Keep the loaves in a warm (80 deg.F) and
  humid place to rise, until the batter reaches the top of the pans. Watch
  the surface of the dough and be ready to put the bread into a preheated
  oven as soon as the first tiny pinholes appear on the top. Bake at 350
  deg.F. for about 45 minutes, or until done.  Allow to cool thoroughly
  before slicing.
  
  SOME TIPS: If the dough was too stiff, its surface will be full of holes
  before it can rise, and the bread will be dense. If it is too wet, it will
  rise up in a big arch like wheat bread, but it will collapse. With a little
  practice you will get a feeling for the proper consistency.
  
  Don't try to substitute butter or shortening for the oil in this recipe
  because they will affect the methocel function.
  
  Store the bread in a plastic bag in the refrigerator, and freeze the extra
  two loaves until you need them, as the bread tends to stale quickly.
  
  Posted by Kyosho Connick. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brown Seed Bread
 Categories: Breads
   Servings:  1
 
      2 c  Flour, All-Purpose
      1 c  Whole Wheat Flour
      1 c  Natural Bran
      1 c  Quick Cooking Rolled Oats
      2 tb Sesame Seeds
      2 tb Poppy Seeds
      1 tb Baking Powder
  1 1/2 ts Baking Soda
      1 ts Salt
    1/4 c  Liquid Honey
      2 c  Plain Yogurt
 
  In large bowl, combine all-purpose flour and whole wheat flour, natural
  bran, rolled oats, sesame and poppy seeds, baking powder, baking soda and
  salt; stir in honey. Add enough of the yogurt to make sticky dough. Knead
  lightly in bowl until dough is well blended. Fit dough into one greased 9x5
  inch loaf pan.  Bake in 375F oven for 40 minutes, or until tester comes
  out clean.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brown Sugar Bread
 Categories: Breads, 1941
   Servings:  6
 
    3/4 c  Sugar
      2 tb Butter or butter substitute
      1    Egg, well beaten
    3/4 c  Milk
      2 c  Flour
      2 ts Baking powder
    1/4 ts Salt
           Cinnamon
    1/2 c  Brown sugar
 
  Cream sugar and 1 tablespoon butter, add egg.  Add milk and mix well. Add
  flour which has been sifted, measured, and sifted with baking powder and
  salt.  Pour into well-oiled pan and sprinkle with brown sugar. Sprinkle
  with cinnamon and dot with butter. Bake in hot oven (435 F) 25 minutes. 6
  servings. Mrs. C.R. Crispin, Syracuse, NY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brown Sugar Sticky Rolls
 Categories: Breads
   Servings: 20
 
      1 c  Packed brown sugar
      1 c  Whipping cream
      8 tb Sugar
      3 tb Cold butter, cut in 3 pieces
      2 ts Cinnamon
  2 3/4    To 3 1/4 cups all-purpose
           -flour
      1 pk Active dry yeast
      1 ts Salt
    3/4 c  Hot water
      1    Egg, beaten
 
  Makes 20 rolls
  
  Sprinkle brown sugar evenly over bottom of greased 13x9x2-inch baking pan.
  Pour cream evenly over brown sugar.  Reserve.
  
  Fit processor with steel blade.  Measure 6 tablespoons of the sugar, 1
  tablespoon of the butter and cinnamon into work bowl. Process on/off 2 or 3
  times until mixed.  Remove from work bowl and reserve.
  
  Measure 1 cup of the flour, remaining 2 tablespoons sugar and butter, yeast
  and salt into work bowl.  Process on/off 3 or 4 times to blend.
  
  Turn processor on and pour water through feed tube into flour mixture.
  Process until mixture is smooth, about 30 seconds.  Add egg and process
  until blended, 5 seconds.
  
  Add 1 3/4 cups of the remaining flour to batter in work bowl. Process until
  flour is blended in, about 15 seconds.  Gradually add just enough of the
  remaining flour to make a soft and pliable dough that cleans the sides of
  the bowl.  Turn off processor and let dough stand in work bowl 10 minutes.
  
  Turn dough onto lightly greased surface and roll into 15x7-inch rectangle.
  Sprinkle cinnamon mixture over dough.  Roll up dough jelly-roll fashion.
  Pinch seam with fingers to seal.  Cut into 20 slices. Place slices cut side
  down on the cream mixture.
  
  Cover pan and let stand in a warm place until doubled, about 1 hour.
  
  Heat oven to 400 F.  Bake rolls until golden, 20 - 25 minutes. Cool 5
  minutes in pan.  Invert onto serving platter.  Serve warm or at room
  temperature.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buckwheat Crepes
 Categories: Breads, Desserts
   Servings:  6
 
      1 c  Water
      1 c  Milk
      3    Eggs
    1/2 c  Buckwheat flour
    2/3 c  White flour
    1/2 ts Salt
      3 tb Melted butter
 
  Buckwheat pancakes are great, but here's something a little more elegant:
  buckwheat crepes. Serve them with melted butter and cinnamon sugar.
  
  TO MAKE BATTER IN A BLENDER, put all ingredients into a blender jar in
  order given, and blend briefly at medium speed. Stop and scrape down the
  sides of the blender jar; then blend for another 5 seconds or so. Pour out
  the batter into a bowl, cover and let rest for 1 hour before using. To make
  batter by hand, beat the eggs slightly, add milk, water, salt and melted
  butter, then gradually whisk in flours. Pour the batter through a strainer
  and let sit for 1/2 hour before using. To cook crepes, melt a little butter
  in a crepe pan and cook. As buckwheat has an enormous capacity to absorb
  liquid, you might find it necessary to thin the batter with more milk or
  water.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buckwheat Pancakes
 Categories: Breads
   Servings:  4
 
    3/4 c  Whole wheat flour
    1/2 c  Buckwheat flour
      2 tb Brown sugar
      1    Egg, beaten
      2    Baking powder
  1 1/4 c  Milk
      1 tb Cooking oil
 
  Fat grams    per serving:              Approx. Cook Time: 5mn Stir together
  flour, sugar, baking powder, and 1/2 teasp salt. Combine egg, milk, and
  oil, add all at once to flour mixture, stirring until blended but still
  slightly lumpy.  Pour about 1/4 cup batter for a standard size pancake,
  onto a hot, lightly greased griddle or skillet or about 1 tablespoon batter
  for a dollar-size pancake.  Cook until golden brown, turning to cook other
  size when pancakes have a bubbly surface and slightly dry edges. Makes
  about 8 - 4 inch pancakes or 30 dollar size pancakes. Serve warm with
  butter and (of course) maple syrup. Source: Better Homes and Gardens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bunch O' Bread
 Categories: Breads
   Servings:  1
 
      3 c  Whole wheat pastry flour
      1 tb Dry yeast
    1/4 ts Ground cardamom
    1/4 ts Ground nutmeg
    3/4 c  Apple juice
    1/4 c  Maple syrup
      3 tb Butter
      2 tb Orange liqueur
      1    Egg white
    1/4 c  Poppy seeds
      2 tb Honey
    1/4 c  Butter, melted
 
  Combine 1/2 of flour with yeast, cardamom and nutmeg.  Heat juice, maple
  syrup, and butter to body temperature; check it with a finger to make sure
  it is not above 100 degrees; add to yeast mixture.  Stir in liqueur.  Beat
  at low speed until mixed and then at high speed while adding as much of
  remaining flour as possible.  Turn onto floured work surface and knead in
  all remaining flour.  Knead at least 10 minutes.  Place dough in oiled
  bowl; turn so top is oiled also. Let rise 1 hour. Punch down and let rest
  10 minutes.
  
  Remove 1/4 of dough; set aside.  Shape remaining dough into 1" balls.
  Arrange on oiled cookie sheet in shape of a bunch of grapes.  Brush with
  egg white and sprinkle on poppy seeds. With remaining dough form grape vine
  and leaves; attach to grapes at the top. Brush leaves and stem with egg
  white. Let rise in warm place 1/2 hour. Melt butter and honey together;
  slash grape leaves and brush slashes with this. Bake at 350 degrees 20-30
  minutes or until bread makes thunking sound when tapped with knuckle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butter Biscuits with Orange Butter
 Categories: Breads
   Servings:  8
 
MMMMM-----------------------------BISCUITS----------------------------------
      2 c  Flour, all purpose
      4 tb Sugar
      4 ts Baking powder
    1/2 ts Cream of tartar
    1/4 ts Salt
    1/3 c  Butter, cut into pieces
    2/3 c  Milk

MMMMM--------------------------ORANGE BUTTER-------------------------------
    1/2 c  Butter, softened
      3 tb Orange marmalade
 
  Preparation and Baking time: 45 minutes
  
  Heat oven to 450F. In a medium bowl combine flour, sugar, baking powder,
  cream of tartar and salt. Cut in 1/3 cup butter until mixture resembles
  fine crumbs. Stir in milk just until blended. Turn dough onto a lightly
  floured surface; knead 15 seconds. Roll dough to 1/2 inch thickness. Cut
  with 2 1/2 inch round cutter. Place 1 inch apart on cookie sheet. Bake for
  10 to 15 minutes or until golden brown. Meanwhile in a small bowl stir
  together orange butter ingredients. Serve warm biscuits with orange butter.
  Yield: 8 biscuits, 2/3 cup orange butter.
  
  NUTRITION INFORMATION ( 1 serving ): Calories - 330 Protein - 4g
  Carbohydrates - 34g Fat - 20g Cholesterol - 53mg Sodium - 425mg
  
  Source: Land O Lakes Summer Favorites Shared by: David Knight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butter Horn Rolls
 Categories: Breads, 1941
   Servings:  6
 
      1    Cake compressed yeast
           OR 1  cake dry yeast
  1 1/4 ts Salt
      4    To 4 1/2 cups flour
    1/2 c  Melted shortening
    1/4 c  Sugar
      3    Eggs, well beaten
      1 c  Milk, scalded
 
  Soften yeast in lukewarm milk.  If compressed yeast is used allow to stand
  5 minutes.  If dry yeast is used allow to stand 30 minutes. Add salt,
  shortening, sugar, and eggs.  Add flour, a little at a time, beating
  thoroughly after each addition until the dough is just stiff enough to
  knead on lightly floured board. Knead until smooth and elastic. Cover with
  a damp cloth, set in a warm place, and allow to rise until double in bulk.
  (The dough made with dry yeast will need to rise overnight in a warm
  place.) Work down. Allow to rise the second time. Turn onto lightly floured
  board.  Roll out in circular shape.  Cut into sections as you would pie,
  having each section about 3 inches wide at the outer edge. Begin at the
  outside and roll each section toward the center. Form into crescents. Place
  in well-oiled baking pans. Cover and let rise until treble in bulk. Bake in
  hot oven (450 F) 12-15 minutes. 16 rolls. Mrs. K.R., Little Falls, MN.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butter Semmels (A Moravian "Companies" Delicacy)
 Categories: Penn-dutch, Breads
   Servings:  1
 
      2 c  Milk, Scalded
      6 c  Flour
    1/2 ts Salt
      1 c  Sugar
      2    Eggs, Well Beaten
    1/2 c  Butter
    1/2 c  Potato, Mashed
    1/2 c  Yeast, Dissolved In:
    1/4 c  Warm Water
    1/4 c  Powdered Sugar
      2 tb Butter, Melted
 
  This batter must be made in the early evening and set to rise in a warm
  place until morning. Mix together the dissolved yeast cake, mashed potatoes
  and 1/2 cup of the sugar. Let stand for four hours. To the scalded milk,
  add the butter and stir until melted. When cool add the eggs, 1/2 cup of
  sugar, and salt and combine with the yeast mixture. Sift in the flour and
  knead thoroughly. Cover and let rise in a warm place until morning. Roll
  out to about 1/4 inch thick, brush the dough with melted butter and cut in
  2 inch squares. Turn up the four corners toward the center. Place on a
  greased baking sheet about 2 inches apart and let rise until light. Bake at
  450F for 20 minutes. Remove from oven, brush with melted butter, and
  sprinkle with powdered sugar. Serve hot with plenty of coffee. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Blue Cheese Bread
 Categories: Breads
   Servings:  6
 
    7/8 c  Water
      3 tb Saco Buttermilk Powder
      2 c  Bread Flour
    1/2 ts Salt
      2 ts Sugar
    1/2 c  Blue Cheese, Crumbled
      1 tb Butter/Margarine
    1/4 c  Parsley, Chopped
  1 1/2 ts Yeast
 
  Mix in according to breadmaker directions. Makes a l lb. loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Scones
 Categories: Breads
   Servings: 18
 
      3 c  Flour
    1/3 c  Sugar
  2 1/2 ts Baking powder
    1/2 ts Baking soda
    3/4 ts Salt
     12 tb Butter
      1 c  Buttermilk
    3/4 c  Currants
      1 ts Grated orange rind
           -(orange part, or zest only)

MMMMM------------------------------GLAZE-----------------------------------
      1 tb Heavy cream
    1/4 ts Cinnamon
      2 tb Sugar
 
  PREHEAT THE OVEN TO 425F. Use an ungreased baking sheet. Combine the flour,
  sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with
  a fork to mix and aerate. Add the butter and cut into the flour mixture,
  using a pastry blender or two knives, or work in, using your fingertips,
  until the mixture looks like fresh bread crumbs. Add the buttermilk,
  currants and orange rind. Mix only until the dry ingredients are moistened.
  Gather the dough into a ball and press so it holds together. Turn the dough
  out onto a lightly floured surface. Knead lightly 12 times. Pat the dough
  into a circle 1/2-inch thick.
  
  TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar;
  stir to blend. Brush the dough with the glaze. Cut the dough into 18
  pie-shaped pieces. Place the scones 1 inch apart on the baking sheet. Bake
  for about 12 minutes or until the tops are browned. Serve hot.
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Biscuits
 Categories: Breads
   Servings: 18
 
      3 c  Flour,all-purpose,sifted
      1 ts Salt
    1/2 ts Baking soda
      3 ts Baking powder
    2/3 c  Shortening
      1 c  Buttermilk
      4 tb Butter (opt)
 
  1. Preheat oven to 450'F.
  
  2. Sift flour, salt, soda, and baking powder into mixing bowl. Cut in
  shortening, using 2 knives, a pastry cutteror your hands dusted with flour.
  Add sufficient buttermilk to make a soft dough. Knead lightly and turn out
  onto a lightly floured board. Roll out to 1/2" thickness and cut with
  biscuit cutter into rounds. Place rounds not touching - for crisper
  biscuits - or close together - for softer biscuits - on ungreased baking
  sheet. Brush with melted butter if desired and bake in preheated oven 12-15
  minutes, or until firm and lightly browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Cheese Bread
 Categories: Breads, Cheese
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
      1 ts Baking powder
      1 ts Salt
      1 tb Sugar
      1 c  Buttermilk (Use ingredients
           -at room temperature.)
    1/4 c  Warm water
      1 c  Grated cheese (we used extra
           -sharp Cheddar)
 
  "This loaf has a super smooth texture, a sharp cheddar taste, plus the
  cheese gives the crust a fabulous crunch."
  
  Pour all ingredients into the pan in the order listed. Select white bread
  and push "Start."
  
  "Also tried 1/2 cup Cheddar plus 1/2 cup blue cheese"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Bread
 Categories: Breads, 1941
   Servings:  6
 
      6 c  Buttermilk
      1    Cake dry yeast
    1/2 c  Lukewarm water
           Flour
  1 1/2 tb Salt
      2 tb Sugar
      2 tb Melted butter or butter
           -substitute
 
  Heat buttermilk, stirring constantly until scalded.  Remove from fire and
  let cool.  Add yeast which has been softened in the water. Add sufficient
  flour to make a medium batter.  Beat until smooth. Cover and set in a warm
  place and allow to stand overnight. Add sugar, salt butter, and enough
  flour to make a dough just stiff enough to knead. Turn onto lightly floured
  board and knead until smooth and elastic.  Allow to rise until double in
  bulk and work down.  Let rise again until double in bulk. Form into loaves.
  Place in well-oiled pans.  Cover and let rise until double in bulk. Bake in
  hot oven (425 F) about 45 minutes. 4 loaves. Mrs. W.H. Juedeman, Bristow,
  OK.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Corn Bread
 Categories: Breads
   Servings:  8
 
    1/2 c  Whole wheat flour
    1/2 c  Unbleached white flour
      2 ts Baking powder
    1/2 ts Baking soda
      1 c  Cornmeal
  1 1/4 c  Buttermilk
      1    Egg, slightly beaten
      3 tb Plus 1 tsp. corn oil,
           -divided
      2 tb Honey
      1 c  Fresh or thawed frozen corn
           -kernels
 
  In a large bowl, sift together whole wheat flour, white flour, baking
  powder, and baking soda.  Stir in cornmeal.
  
  In a small bowl, combine buttermilk, egg, 3 tbls. of the oil, and honey.
  Add liquid mixture to dry mixture, along with corn kernels and stir batter
  until it is just combined.
  
  Preheat oven to 425 F.
  
  Coat an 8-inch square pan or 9-inch pie plate with remaining oil. Place in
  oven for 5 minutes or until hot.  Pour in batter, smoothing top with a
  spatula.  Bake for 20 to 25 minutes or until top is golden and bread test
  done.  Let cool in pan on a rack for 5 minutes. Cut into squares or wedges
  to serve.
  
  6 to 8 servings
  
  from the cookbook--Rodale's Garden Fresh Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Bisquits
 Categories: Breads
   Servings:  6
 
      2 c  Unbleached all-purpose flour
  2 1/4 ts Baking powder
      1 ts Salt
    1/4 ts Baking soda
 
  Add 6 T butter
  
  Add 3/4 cup of buttermilk
  
  Mix quickly, and put on a floured board
  
  Knead lightly a few seconds
  
  Roll to a 1/2 inch thickness, cut bisquits, and put on a buttered baking
  sheet
  
  Bake at 450 degrees for 12-15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Bread in a Pressure Cooker
 Categories: Breads
   Servings:  6
 
      1    Egg
    1/2 c  Sugar
      1 c  Flour
    1/2 ts Soda
      1 ts Baking powder
      1 c  Buttermilk (I don't have the
           -recipe at hand, but you can
           -make
           Quite adequate buttermile
           -from dried milk)
      1 c  Nut, dates and/or raisins
      4 c  Water in pressure cooker
           -with rack.
 
  Combine egg and sugar.  Sift flour, soda and baking powder.  Add buttermilk
  anternately with sifted dry ingredients.  Mix well.  Add nuts and stuff.
  Turn into buttered bowl and cover with wax paper.  Place bowl in cooker on
  rack with water.  Place cover on cooker.  Steam without pressure weight for
  15 minutes, then cook at cook position for 25 minutes, allow to cool
  naturally.
  
  Works, and makes quite tasty bread.  I've also got a really good receipe
  for making brown bread and boston brown bread in a pressure cooker.
  
  After a week at sea, we (a crew of four) could polish off a whole loaf at
  one sitting, especially if the butter was still firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Apple Muffins
 Categories: Muffins, Breads
   Servings:  6
 
      1 c  Brown sugar
    1/3 c  Oil
      1    Egg, beaten
      1 ts Vanilla
  1 1/2 c  All purp flour
    1/2 ts Baking soda
    1/4 ts Salt
      1 c  Apples, peel, chp
    1/2 c  Buttermilk
    1/4 c  Chopped walnuts
    1/2 ts Cinnamon
 
  Preheat oven 325. Place paper liners in muffin tins. Blend 3/4 c brown
  sugar, oil, egg, and vanilla in lg bowl. Add flour, baking soda and salt.
  Add apple and buttermilk and mix thoroughly. Divid among tins. Combine
  remaining 1/4 c brown sugar, walnuts, and cinnamon in sm bowl. Sprinkle
  over batter. Bake until muffins are brown and test done, 30-35 mins.
  
  Posted by:  Sherilyn Schamber (JHXX93B) - Prodigy Reposted by: Debbie
  Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk, Bran and Blueberry Muffins
 Categories: Muffins, Breads
   Servings: 20
 
      3 c  Natural bran
      2 c  Whole-wheat flour
    1/2 c  Granulated sugar
      1 tb Baking powder
      1 ts Baking soda
      2    Eggs, beaten
      2 c  Buttermilk
    1/3 c  Vegetable oil
    1/2 c  Molasses
      1 c  Blueberries, fresh or frozen
 
  In large mixing bowl, mix together bran, flour, sugar, baking powder and
  baking soda.  In another bowl, combine eggs, buttermilk, oil and molasses;
  pour into bran mixture and stir just enough to moisten.  Do not overmix.
  Fold in blueberries (do not thaw if frozen).
  
  Spoon into nonstick or paper-lined large muffin tins filling almost to top.
  Bake at 375F for about 25 min or until firm to touch.  Remove from oven and
  let stand for 2 min before removing muffins from tin.  Makes about 20-24.
  
  160 calories per muffin (20) 5 g fat 31 mg cholesterol 111 mg sodium 5 g
  protein 29 g carbohydrate GOOD: niacin, iron EXCELLENT: fiber
  
  1 starch choice, 1 fruit, 2 fat The Lighthearted Cookbook, Anne Lindsay,
  Canadian Heart Foundation shared by Elizabeth Rodier March 93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Biscuits
 Categories: Breads
   Servings: 18
 
      2 c  All-purpose flour
    1/4 ts Baking soda
      2 ts Double-acting baking powder
      1 ts Salt
    1/4 c  Shortening
    3/4 c  Buttermilk
 
  Preheat oven to 450 degrees F. Sift flour and baking soda together; in
  large bowl with fork, mix flour mixture, baking powder and salt. With
  pastry blender or two knives scissors-fashioned, cut in shortening until
  mixture resembles coarse crumbs. Add buttermilk and with fork, mix just
  until mixture forms soft dough that leaves side of bowl.
  
  Turn onto lightly floured surface; knead 6 to 8 strokes to mix dough
  thoroughly. Roll out the dough, 1/2 inch thick for high, fluffy biscuits,
  1/4 inch thick if you are making thin, crusty ones. With floured 2-inch
  biscuit cutter, cut biscuits, using straight downward motion. Do not twist
  the cutter.
  
  Place biscuits on ungreased cookie sheet, 1 inch apart for crusty biscuits,
  nearly touching for soft-sided ones. Press dough trimmings together (don't
  knead); reroll and cut until all dough is used. Bake 12 to 15 minutes until
  golden. Makes 18 biscuits.
  
  Now, don't eat too much biscuits. :) Have fun with the recipe. Later. Susy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Cornbread
 Categories: Breads
   Servings:  6
 
      3 c  Plain cornmeal
      1 c  Plain flour
      2 ts Baking powder
      2 ts Baking soda
      1 ts Salt
      3 c  Nonfat buttermilk
      6 tb Margarine
 
  Combine dry ingredients.  Melt butter in 11 3/4" cast-iron skillet.  Add
  buttermilk to dry ingredients and mix well.  Pour mixture into skillet and
  spread margarine over top.  Place in cold oven under broiler until butter
  starts to bubble.  Cook at 450 degrees for 20 minutes or until browned.
  
  This cornbread is not at all sweet, rather crispy, and absolutely
  delicious.  Hope some of you enjoy it!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Cheese Bread
 Categories: Breads, Cheese
   Servings:  6
 
  1 1/2 ts Active dry yeast
      3 c  Bread flour
      1 ts Baking powder
      1 ts Salt
      1 tb Sugar
    1/2 c  Buttermilk
    1/2 c  Sourdough starter
    1/4 c  Warm water
      1 c  Sharp Cheddar cheese, cubed
    1/2 c  Bleu cheese
      1 c  Chopped green chilies
      1 ts Ground red pepper
 
  Bring all ingredients to room temperature except water.  Put into pan in
  order listed.  "Start" (white bread setting).
  
  From:  Elaine Radis (BGMB90B) - Prodigy Posted by: Debbie Carlson - Cooking
  Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Bread
 Categories: Breads
   Servings:  1
 
      2 tb Warm water
      1 pk Active dry yeast
      1 tb Sugar
  2 3/4 c  All-purpose flour
      3 tb Cold butter or margarine,
           -cut into 3 pieces
      2 ts Salt
    3/4    To 1 cup buttermilk
           Melted butter (optional)
 
  Makes 1 loaf
  
  Combine water, yeast and sugar.  Stir to dissolve yeast and let stand until
  bubbly, about 5 minutes.
  
  Fit processor with steel blade.  Measure flour, butter and salt into work
  bowl.  Process until mixed, about 15 seconds.
  
  Add yeast mixture to flour mixture.  Process until blended, about 10
  seconds.
  
  Turn on processor and very slowly drizzle just enough buttermilk through
  feed tube into flour mixture so dough forms a ball that cleans the sides of
  the bowl.  Process until ball turns around bowl about 25 times. Turn off
  processor and let dough stand 1 to 2 minutes.
  
  Turn on processor and gradually drizzle in enough remaining buttermilk to
  make dough soft, smooth and satiny but not sticky. Process until dough
  turns around bowl about 15 times.
  
  Turn dough onto lightly floured surface.  Shape into ball and place in
  lightly greased bowl, turning to grease all sides. cover loosely with
  plastic wrap and let stand in warm place until doubled, about 1 hour.
  
  Punch down dough.  Shape into loaf and fit into greased 8 1/2 x 4 1/2 x 2
  1/2 inch loaf pan.  cover loosely with plastic wrap and let stand in warm
  place until almost doubled, about 45 minutes.
  
  Heat oven to 375 F.  Bake until golden and loaf sounds hollow when tapped,
  25 to 30 minutes.
  
  Remove immediately from pan.  Brush with butter, if desired. Cool on wire
  rack.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Bisquits
 Categories: Breads
   Servings:  6
 
      2 c  All-purpose flour
    3/4 c  Of buttermilk
    1/4 ts Salt
    1/2 ts Baking soda
  2 1/2 ts Baking powder
      1 tb Sugar
    1/3 c  Of butter
 
  Mix flour, baking powder, salt, baking soda and sugar
  
  Add butter and mix until pea sized
  
  Add buttermilk and stir
  
  Knead lightly on a floured board
  
  Press flat and with a floured water glass cut to make each bisquit
  
  Bake at 400 degrees for 20 minutes, and add honey or country ham.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttermilk Rolls
 Categories: Breads, Osg
   Servings: 24
 
      2 ea Yeast cakes
    1/4 c  Sugar
  1 1/2 c  Buttermilk; lukewarm
    1/2 c  Shortening; melted
      5 c  Flour; sifted
      1 ts Baking soda
    1/4 c  Poppy seeds
 
  Crumble yeast cakes into bowl. Add sugar, buttermilk, stirring until
  dissolved. Stir in butter. Mix and sift flour, salt and baking soda. Stir
  into first mixture. Allow to rise in a warm place about 1/2 hour. Shape as
  desired, bruch with additional melted butter, sprinkle with poppy seeds and
  allow to rise again on greased pans until about double in bulk. Bake about
  20 minutes in hot oven 400 F. Makes about 2 doz. rolls.
  
  Source: Mrs. John Fox, Emerson Grange, Jefferson County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butterscotch-Granola Coffee Cake
 Categories: Breads
   Servings:  9
 
  1 1/4 c  All-purpose flour
    1/2 c  Sugar
    3/4 c  Sour cream
    1/2 c  Butter, softened
    3/4 ts Baking soda
    3/4 ts Baking powder
    1/2 ts Salt
    1/2 ts Grated orange peel
      3    Eggs
      1 c  Granola
    1/2 c  Nestle butterscotch flavored
           -orsels
    1/2 c  Nuts; chopped
    1/2 ts Cinnamon
    1/2 c  Nestle butterscotch flavored
           -orsels
      1 ts Butter
      2 ts Half and half
      2 ts Finely chopped nuts, if desi
           -ed
 
  Preheat oven to 350 degrees. Mix flour, sugar, sour cream, butter, baking
  soda, baking powder, salt, orange peel and eggs thoroughly; stir in
  granola. Spread half of batter in greased 9" square pan; sprinkle with
  Butterscotch Filling. Top with remaining batter. Bake until crust is golden
  brown, about 30 minutes; cool completely. Drizzle with glaze; sprinkle with
  nuts. BUTTERSCOTCH FILLING: Mix 1/2 cup Nestle Butterscotch Flavored
  Morsels, 1/2 cup chopped nuts and 1/2 tsp cinnamon. GLAZE: Heat 1/2 cup
  Nestle Butterscotch Flavored Morsels, 1 tbsp butter and 2 tsp half and half
  over medium heat until smooth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butterscotch Rolls
 Categories: Breads
   Servings:  6
 
      2 c  Milk
      2    Cakes yeast (dissolved in
           -warm water)
    1/2 c  Shortening
      2    Eggs
    1/2 c  Sugar
      6 c  Flour
      1 ts Salt
 
  From: Cracker Barrel Cookbook Posted by: Donna Ransdell
  
  Heat milk to lukewarm. Add shortening, sugar and salt. Stir in half of the
  flour and beat in the eggs. Then dissolve the yeast in 2 tablespoons warm
  water and add to batter. Beat thoroughly adding flour until it leaves the
  side of the bowls. Cover and let rise till double in size.
  
  Butterscotch Filling: 1 lb, brown sugar 1 stick (1/4 lb.) butter or
  margarine 1/2 cup water Heat to dissolve then coll.
  
  Roll dough out spread with cool filling -- roll up jellyroll fashion. Cut
  off in 1/4 in. rounds and place over the remainder of filling in pyrex
  baking dishes. Let rise til double and bake in 350 F oven for 15 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Butterscotch Rolls
 Categories: Breads, Osg
   Servings:  1
 
    2/3 c  Shortening
    2/3 c  Sugar
      2 ea Eggs
      1 ts Salt
      2 ea Yeast cakes
      1 c  Waer; lukewarm
      2 c  Milk; warm
     10 c  Flour
           Filling:
    1/2 c  Brown sugar
      2 ts Cinnamon
    1/2 c  Butter; melted
      1 c  Pecan nuts
 
  Cream shortening and sugar, add eggs, salt and beat well. Dissolve yeast in
  warm water, combine with warm milk and above mixture, add flour. Knead
  until smooth, let rise until light. This dough will keep 3 days in a cool
  place. Roll on board to 1/2 inch in thickness. Spread with melted butter,
  sugar and cinnamon. Roll as for jelly roll. Cut in 1 inch slices. In bottom
  of each pan place 1 t. butter, 1 t. sugar and 3 pecan meats. Place slices,
  cut side down, in muffin pans. Set in warm place to rise and bake 15 to 20
  minutes.
  
  Note: No temperature give. Assume a hot 400 F. oven.
  
  Source: Hancock County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Buttons and Bow Knots
 Categories: Breads
   Servings:  6
 
      2 c  Biscuit mix (w/baking
           -powder)
    1/3 c  Half and half or milk
      2 tb Sugar
      1    Egg
      1 ts Nutmeg
    1/4 c  Butter, melted
    1/2 ts Cinnamon
 
  Heat oven to 400 degrees.  Mix together first six ingredients.  Beat
  vigorously Gently smooth dough into a ball on lightly floured board. Knead
  five times. Roll dough 1/2-inch thick. Cut with floured doughnut cutter. To
  make bow knots, hold opposite sides of each doughnut ring with fingers and
  twist to form a figure 8.  Place holes (buttons) and bow knots on ungreased
  baking sheet. Bake 8 to 10 minutes. Immediately dip each button and bow
  knot into melted butter, then into sugar, coating all sides. Serve warm.
  Makes 8 buttons and bow knots or 8 doughnuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cake: Bread: Cate's Pumpkin Nut Bread
 Categories: Breads, Desserts
   Servings:  1
 
  3 1/2 c  Sifted flour
      2 ts Baking soda
  1 1/2 ts Salt
      1 ts Cinnamon
      1 ts Nutmeg
      3 c  Sugar
      1 c  Pecans
      4    Eggs
  1 1/2 c  Canned pumpkin
      1 c  Butter
    2/3 c  Water

MMMMM-----------------------------TOPPING----------------------------------
      2 tb Melted butter
      2 tb Sugar
    1/2 ts Cinammon
 
  Sift dry ingredients into large mixerbowl.  Quickly add all remaining
  ingredients.  Mix only until dry ingredients are moist.  Bake in 2 greased
  9x5x3-inch pans in preheated 350-degree F. oven for 1 hour.  Cool 5
  minutes.  Remove from pans and cool on wire rack.  While warm brush with
  butter and sprinkle with cinnamon-sugar.
  
  Yield: Two loaves
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: California Dip Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
  3 1/3 c  Flour
    1/4 ts Baking soda
      1    Egg
    3/4 c  Cottage cheese
    3/4 c  Sour cream
      3 tb Sugar
  1 1/2 tb Butter (Use ingredients at
           -room temperature.)
    1/4 c  Water
      1    Envelope Lipton's Onion Soup
           -mix (or less to taste)
 
  "What fun we had with this one! We took all the ingredients of our favorite
  California Onion Dip and made a great bread. Be sure to vary the amount of
  soup mix to suit your taste."
  
  In the order listed, place the first 4 ingredients into the pan. Slightly
  warm the next 6 ingredients and pour into pan. Select white bread and push
  "Start."
  
  Note: We used the whole package. Try 1/2 first.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: California Polka Dot Bread
 Categories: Breads
   Servings:  6
 
  1 1/2 c  Seedless raisins
  1 1/2 c  Water
      1    Slightly beaten egg
      1 c  Brown sugar
      2 tb Salad oil
      1 tb Grated orange peel
  2 1/2 c  Sifted all purpose flour
      1 ts Salt
      2 ts Baking powder
    1/2 ts Soda
 
  Combine raisins and water; bring to boiling. Cool to room temperature. Mix
  next 4 ingredients. Stir in raisin mixture. Sift together dry ingredients;
  add, beating well. Pour into greased 8.5 x 4.5 x 2.5 inch loaf pan. Bake at
  325 degrees about 60 minutes or till done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Camembert Fritters
 Categories: Cheese, Appetizers, Breads
   Servings: 10
 
      3 tb Butter/margerine
      3 tb All-purpose flour
      1 c  Milk
      4 oz Camembert Cheese (without
           -the rind)--cubed.
           Salt to taste
           Cayenne pepper to taste
      1 lg Egg
      1 tb Butter/margerine
    1/2 c  Fine bread crumbs
 
  Camembert Fritters
  
  You can use other cheeses if you like e.g., Italian Fontina, aged Cheddar.
  
  Veg. oil for dep fat frying
  
  Melt the butter in a heavy saucepan over med. heat.  Quickly blend in the
  flour. Add the milk gradually, stirring thoroughly. Bring to a boil, reduce
  the heat, and cook slowly until the sauce is thickened and smooth, about 4
  minutes.  Add the cheese to the sauce and stir until it has melted.  Add
  salt and cayenne pepper to taste. Remove from the heat and allow the sauce
  to cool slightly. Spread the mixture 3/4 inch thick on a baking sheet.
  Cover lightly, place in the refrigerator, and leave until cool and
  firm--about 2 hours or overnight. Cut the cheese mixture into squares, or
  use a 1 1/2 inch round cookie cutter. Beat the eggs with the water. Roll
  the cheese pieces in the bread crumbs, then dip them in the egg mixture.
  Roll them in the crumbs again, and shake off any excess crumbs. Heat the
  veg. oil to 375 F. in a deep-fat fryer or heavy saucepan. Drop the cheese
  pieces a few at a time into the oil. DO NOT CROWD THE PAN. Fry just until
  they are golden brown, 1 to 2 minutes. Drain on paper towels. Serve hot.
  Makes 10 to 12 fritters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Canadian Flapjacks
 Categories: Breads
   Servings:  4
 
      2 c  Flour
      1    Pinch sea salt
  1 1/2 c  Apple juice or milk
      2 tb Oil
      2    Eggs
    1/2 c  Honey
      2 ts Baking powder
      1    Pippin apple, grated
 
  Combine all ingredients except apple with mixer.  Add apple and mix by
  hand. Spoon into oiled fry pan, at medium heat. Turn when bubbles appear
  and harden. Brown other side. Serve immediately with your choice of
  topping.  We like honey and maple syrup best.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cape Breton Oatcakes
 Categories: Scottish, Breads
   Servings:  1
 
      2 c  Flour;all purpose
      2 c  Rolled oats
      1 c  Brown sugar;packed
      2 ts Baking powder
    1/2 ts -Salt
      1 c  Shortening
    1/2 c  -Cold water

MMMMM-------------------------SAVORY VARIATION------------------------------
      2 c  Oatmeal; scotch type*
      1 c  Flour;all purpose
      2 ts Sugar, granulated
      2 ts Baking powder
    1/4 ts -Salt
    1/3 c  Shortening; or lard or
           -bacon fat
    1/4 c  -Cold water
 
  Anne's note: I prefer the savory version as it is closer to the original
  Scottish version ; my grandmother in Nova Scotia uses 'pinhead' oatmeal, a
  fine grind of oatmeal sold in the Maritimes, "Ogilivy's" is the most
  popular brand there. Processing the oats in a food procesor for a few
  seconds should help.
  
  "If desired process the oats in a food processor for 10 seconds to get a
  finer texture...The original recipe for oatcakes likely arrived with
  Scottish settlers in Nova Scotia. Fine oatmeal ground in the pioneer's
  gristmills, a little fat worked with fingertips, and perhaps a touch of
  sugar, made a crispy baked "cake" to eat with cheese or jam. Over the
  years, Cape Bretoners (and eventually all cooks across Canada) used rolled
  oats and more sugar to make a coolie-like oatcake. The Glenghorm Resort in
  Ingonish, Nova Scotia, prints a recipe for these regional favorites on its
  postcards. Trilibys, a British version, richer and filled with a coked date
  mixture, lead to the Date Sandwich Cookies so popular in Canada over the
  years."
  
  Sweet version: Stir together flour, oats, sugar, baking powder and salt;
  rub in shoetening with fingertips. Mix in water with fork, until ball
  forms; divide in half.
    On a floured surface, roll out each half to 1/4 inch (5 mm) thickness.
  Cut into 2 1/2 inch (6 squares), then into triangles. Bake on lightly
  greased baking sheets in 350F oven for 15 minutes or till lightly browned.
  Transfer to racks to cool. MAKES: 60
  
  Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1
  cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and
  1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup
  cold water. Proceed as above.
  
  SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cape Cod Cranberry Bread Bake
 Categories: Breads
   Servings:  8
 
      1    Orange;large, seedless
      2 c  Cranberries;picked over
  2 1/4 c  Sugar
    1/3 c  -Water
      2    Eggs, large
      1 pn Cinnamon;ground
  1 1/2 c  Milk
    1/2 c  Heavy cream
      3 tb Grand Marnier liqueur
      1 ts Vanilla
      8 oz French bread loaf;or Italian
           -trimmed of crusts, cut in
           -thin slices
           Heavy or whipping cream
 
  From Massachusettes' Cape. Delightfully different for Thanksgiving,
  
    Finely grate the peel from the orange. Remove the skin and membranes for
  the orange. Section the orange and cut each section across into thin
  slices. Combine the orange peel, orange slices, cranberries 1 1/2 cups
  sugar and the water in a medium saucepan. Heat to boiling; reduce the heat.
  Simmer covered 10 minutes. Remove cover and continue to cook until slightly
  thickened, about 5 minutes. Remove from heat.
    Preheat the oven to 325F. Beat the eggs with the cinnamon in a large bowl
  until light. Beat in the remaining 3/4 cup sugar, the milk and 1/2 cup
  cream, Grand Marnier liqueur and vanilla. Place a layer of bread over the
  bottom of a buttered 2 qt souffle dish. Using a ladle, add enough egg
  mixture to cover the bread. Spoon one third of all the cranberry mixture
  over the top. Repeat the layers two more times, adding all the egg mixture
  to the dish before spooning on the last third of the cranberries. Bake
  until firm, about 1 hour. Serve slightly warm or at room temperature with
  heavy cream. SERVES:8
  
  SOURCE:_As American As Apple Pie_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramel Shortbread
 Categories: Desserts, Breads
   Servings:  6
 
      1 c  All-purpose flour
    1/2 c  Icing sugar
    1/2 c  Butter or margarine
    1/2 c  Butter or margarine
    1/4 c  Corn syrup (dark is best)
      1 ts Unflavored gelatin
    2/3 c  Sweetened condensed milk
 
  An upside down toffee-like confection.
  
  First Layer: Measure first 3 ingredients into bowl. Crumble together well.
  Press in ungreased 8 x 8-inch pan. Bake in 350 F oven for 20 to 25 minutes.
  Cool.
  
  Second Layer: Melt the scond amount of butter and corn syrup in heavy
  saucepan. Measure sugar in cup. Stir in gelatin to mix thoroughly. Add to
  saucepan stirring to dissolve. Add condensed milk. Stir, bringing to a
  boil. Boil 4 minutes stirring constantly. It burns very easily when
  boiling. Remove from heat. Beat with spoon until it thickens and gets
  blobby. You will need to take a moment's rest now and then as you beat.
  Pour over first layer. Chill overnight. Invert on plastic wrap. This makes
  it much easier to cur through to the bottom. Cut into 25 squares.
  
  Source: Company's Coming - 150 Delicious Squares By Jean Pare'
  
  Shared By Kaitlin Young
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramel Sticky Buns
 Categories: Breads
   Servings:  1
 
    1/4    To 1/2 cup warm water
      3 tb Sugar
      1 pk Active dry yeast
      1    Egg, beaten
  2 1/4 c  All-purpose flour
      2 tb Instant nonfat dry milk
      1 ts Salt
           Caramel Topping
      3 tb Butter or margarine, melted
 
  Makes 1 dozen
  
  Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to
  dissolve yeast and let stand until bubbly, about 5 minutes. Stir in egg.
  
  Fit processor with steel blade.  Measure flour, dry milk, remaining 2
  tablespoons of the sugar and salt into work bowl. Process until mixed,
  about 5 seconds.
  
  Turn on processor and slowly pour yeast mixture through feed tube into
  flour mixture.  Slowly drizzle just enough remaining water into flour
  mixture so dough forms a ball that cleans sides of the bowl. Process until
  ball turns around bowl about 25 times.  Turn off processor and let dough
  stand 1 to 2 minutes.
  
  Turn on processor and gradually drizzle in enough remaining water to make
  dough soft, smooth and satiny but not stickyl.  Process until dough turns
  around bowl about 15 times.
  
  Cover processor and let dough stand at room temperature until it begins to
  rise, about 30 minutes.
  
  Prepare Caramel Topping while dough is rising.  Pour topping into greased
  9-inch round cake or pie pan.
  
  Process on/off.  Turn dough onto lightly greased surface.  Divide into 12
  equal parts.  Shape each into ball, dip in melted butter and arrange over
  Caramel Topping in pan.  Let stand in warm place until doubled, about 1
  hour.
  
  Heat oven to 400 F.  Bake buns until brown, 10 - 12 minutes. Cool about one
  minute, then invert buns onto serving plate. Serve warm or at room
  temperature.
  
  CARAMEL TOPPING: 3 Tbsp packed brown sugar 3 Tbsp butter or margarine 2
  Tbsp dark corn syrup 1/4 cup chopped walnuts or pecans
  
  Combine brown sugar, butter, and corn syrup in small saucepan. Cook over
  medium heat, stirring constantly, until bubbly and brown sugar dissolves.
  
  Remove from heat.  Stir in nuts.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caraway Rye Onion Bread
 Categories: Breads
   Servings:  1
 
    3/4 c  Water
      1 tb Vegetable Oil
      1 tb Honey
      2 tb Dried Onion
  1 1/4 c  Bread Flour
    1/2 c  Whole Wheat Flour
    1/4 c  Rye Flour
  1 1/2 tb Powdered Milk
    3/4 ts Salt
      2 ts Caraway Seeds
      2 ts Yeast
 
  Put ingredients in breadmaker in order listed, unless using a Welbilt or
  DAK (reverse them, in that case).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caraway Rye Bread
 Categories: Breads
   Servings:  3
 
      1 pk Dry yeast
  2 1/4 c  Warm water (110 to 115
           -degrees)
      2 tb Molasses
      4 ts Caraway seeds
      1 tb Vegetable oil
      2 ts Salt
      4 c  Unbleached white flour
      2 c  Dark rye flour
      1    Egg
    1/4 c  Milk
 
  Stir yeast into warm water in a large mixing bowl; let sit for 10 minutes.
  Stir in molasses, caraway seeds, oil and salt. Mix well. Stir in flours, 1
  cup at a time. Mix well and turn out onto a floured surface. Knead until
  smooth, about 8 to 10 minutes. Put dough in an oiled mixing bowl and turn
  to coat surface. Cover and let rise until doubled in bulk, about 1 hour.
  
  Punch down dough and shape into 3 round loaves. Place on a buttered baking
  sheet, cover and let rise for 20 minutes. Preheat the oven to 400 degrees
  and place a shallow pan with 1" of hot water on the rack below where the
  bread will be baking. Beat egg lightly with milk and brush on the loaves.
  Bake for 15 minutes, then brush with the egg mixture once again. Bake
  another 15 minutes or until loaves are golden brown and sound hollow when
  tapped. Cool on wire racks. Makes 3 loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cardamom Buns
 Categories: Breads
   Servings:  1
 
    1/4 c  Warm water
      1 pk Active dry yeast
      1 ts Sugar
  2 3/4 c  All-purpose flour
    1/4 c  Butter or margarine, room
           -temperature
      1 ts Salt
      1 ts Ground cardamom
      1    Egg, beaten
    1/3    To 1/2 cup evaporated or
           -fresh milk
      1    Egg white, slightly beaten
      1 tb Sugar
      1 tb Ground almonds
 
  Makes 1 dozen
  
  Combine water, yeast and sugar.  Stir to dissolve yeast and let stand until
  bubbly, about 5 minutes.
  
  Fit processor with steel blade.  Measure flour, butter, salt and cardamom
  into work bowl.  Process until mixed, about 10 seconds.
  
  Add yeast mixture and 1 beaten egg to flour mixture.  Process until
  blended, about 10 seconds.
  
  Turn on proecessor and very slowly drizzle just enough milk through feed
  tube so dough forms a ball that cleans the sides of the bowl. Process until
  ball turns around bowl about 25 times. Turn off processor and let dough
  stand 1 to 2 minutes.
  
  Turn on processor and gradually drizzle in enough remaining milk to make
  dough soft, smooth and satiny but not sticky.  Process until dough truns
  around bowl about 15 times.
  
  Turn dough onto lightly greased surface.  Shape into a ball. Cover with
  plastic wrap or inverted bowl and let stand at room temperature until
  almost doubled, 30 - 45 minutes.
  
  Uncover dough and divide into 12 equal parts.  Shape each into smooth ball
  and place on greased cookie sheet.  Let rise in warm place until doubled,
  about 1 hour.
  
  Heat oven to 375 F.  Brush rolls with egg white.  Mix sugar and ground
  almonds and sprinkle over rolls.  Bake until golden, 25 - 30 minutes.
  Remove from cookie sheet and cool on wire rack.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cardamom Coffee Cakes
 Categories: Breads
   Servings:  2
 
  1 1/2 c  Milk
    3/4 c  Sugar
    1/2 c  Butter
      3    Egg yolks
      1 pk Cake yeast
  6 1/4 c  Sifted all-purpose flour
    1/4 ts Salt
      1 ts Cardamom

MMMMM-----------------------------TOPPING----------------------------------
      2 tb Milk
      6 tb Sugar
 
  1. Scald milk and cool to lukewarm.  Crumble yeast into bowl, add 1 Tsp
  sugar and lukewarm milk.
  
  2. Beat in 3 cups flour; beat until smooth.  Cover well and let rise until
  light and double in bulk, 1 - 1-1/2 hours.
  
  3. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups
  flour.  Mix thoroughly.  Place remaining 1/4 cup flour on board or pastry
  cloth for kneading.
  
  4. Turn out dough and knead until smooth and elastic.  Place in greased
  bowl.  Cover well.  Set aside to rise until double in bulk, 1 to 1-1/2
  hours.
  
  5. Cut risen dough in half for two cofee cakes (braids).  Cut each half
  into 3 pieces.  Roll each piece into a roll 16 inches long.  Pinch 3 rolls
  together at one end, braid and pinch other ends together.  Place braid on
  cookie sheet.  Make second braid and place on cookie sheet.
  
  6. Let braids rise until double in bulk, about 45 minutes.  For topping
  brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar.
  
  7. Bake in moderate oven (375) 25 to 30 minutes.
  
  Yield: 2 coffee cakes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cardamom Rolls
 Categories: Breads
   Servings:  6
 
      1    Portion Four-Way Sweet 1 egg
           -yolk
           Bread Dough
           -1 tsp. cream or canned milk
      8    Pods whole cardamom
 
  *Use Grated Raw Potato Starter
  
  Remove cardamom seeds from pods and crush in mortar or place in small
  plastic bag and use rolling pin. Flatten the ball of dough. Sprinkle
  crushed seeds over surface and knead until evenly distributed through the
  dough.  Divide in twelve pieces and shape as desired for muffin tins. They
  can be made into a plain ball and then, after the top is generously
  buttered, cut deeply with a Kaiser cutter or slashed with a deep cross in
  the top with sharp knife or scissors. They are also nice made up in brioche
  shape.  Cut off about 1/4 of the dough and make a tiny ball to place firmly
  on top of the larger ball before brushing all over with butter. When light,
  bake for about 25 minutes in oven preheated to 350. About 5 minutes before
  the end of the baking period brush the tops of the rolls with the egg yolk
  and cream beaten together. Bake to a golden, glossy brown. These rolls are
  perfect for serving with a chilled fresh fruit salad and whipped cheese
  spread.
  
  From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Bread
 Categories: Breads
   Servings:  1
 
    3/4 c  Salad oil
      1 c  Sugar
  1 1/2 c  Sifted flour
      1 ts Soda
      1 ts Baking powder
      1 ts Cinnamon
    1/2 ts Salt
      2    Eggs
      1 c  Grated raw carrots
    1/2 c  Chopped pecans
 
  Combine first eight ingredients and mix well.  Fold in carrots and pecans.
  Pour into greased and floured 9x5x3 inch loaf pan.  Bake in a 350 degree
  oven for between 50 and 60 minutes.  Remove from oven and let cool for 5
  minutes before removing from the pan.  Remove from the pan and finish
  cooling on wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Muffins (No Fat)
 Categories: Breads
   Servings:  2
 
  1 1/2 c  Carrots; grated
      1 ts Cinnamon
    1/8 ts Cloves
      1 ts Orange peel
      2    Eggs
      4 tb Raisins
      1 ts Vanilla
      6 tb Flour
      1 ts Baking Powder
    2/3 c  Powdered milk
      1    Amount of brown sugar Twin
           - to equal 20 tsp. sugar
 
  Mix all ingredients.  Spray muffin tin with Pam. Divide equally. Bake at
  350 F. for 25 minutes.  Makes 12 muffins which is TWO SERVINGS of SIX (yes
  6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1
  Bread, 1 Fruit, 1 Milk, 1 Protein and 3/4 Vegetable. This is a no fat
  recipe.  Can substitute Egg Beaters for the eggs and use Equal instead of
  Sweet and Low.  Freeze well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      1 c  White Lily self-rising Soft
           -Wheat Flour
    1/2 c  Sugar
      1 ts Cinnamon
    1/4 c  Applesauce
    1/4 c  Vegetable oil
      2    Eggs
      2 c  Finely shredded raw carrots
    1/4 c  Chopped pecans
 
  Confectioners sugar
  
  Preheat: oven to 375.  Line 12 muffin cups with paper liners; set aside.
  Combine flour, sugar and cinnamon in mixing bowl.  Mix applesauce, oil and
  eggs together.  Add to dry ingredients and stir just until combined. Mix in
  carrots and nuts.  Fill prepared muffin cups about 1/2 to 3/4 full. Bake 18
  to 20 minutes or until toothpick inserted in center comes out clean. Remove
  from pan and cool on wire rack.  Makes 12 muffins.
  
  Decorate tops of muffins by sifting confectioners sugar over desired
  stencil patterns such as numbers and letters.
  
  From: White Lilly Flour Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Muffins
 Categories: Muffins, Breads
   Servings: 30
 
           Karen Mintzias
      2 c  Sugar
  1 1/4 c  Oil
      4    Eggs, lightly beaten
      3 c  All-purpose flour
      2 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      2 c  Grated carrots
    1/2 c  Chopped nuts
    1/2 c  Raisins (optional)
 
  Preheat the oven to 350 F.  Grease muffin tin or prepare with paper liners.
  Beat sugar and oil in medium bowl.  Blend in eggs.  Sift flour, baking
  powder, baking soda, and salt into another bowl.  Gradually stir dry
  ingredients into oil mixture, blending well.  Fold in carrot, nuts and
  raisins if desired.  Spoon batter into tin, filling each cup 2/3 full. Bake
  until tester inserted in centers of muffins comes out clean, about 35 to 40
  minutes.  Serve warm.
  
  Source: Lock 24 (Elkton, Ohio) - Bon Appetit Favorite Restaurant Recipes
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot or Zucchini Muffins
 Categories: Muffins, Breads
   Servings: 24
 
  1 1/2 c  Whole Wheat Flour
      1 ts Salt
  1 1/2 ts Baking Soda
      1 ts Cinnamon
    1/2 ts Nutmeg
  1 1/2 c  Natural Bran
      1 c  Carrots, Grated
      2    Eggs
    1/4 c  Vegetable Oil
  1 1/2 c  Skim Milk Or Orange Juice
      2 tb Vinegar
    1/2 c  Honey
    1/4 c  Molasses
    1/2 c  Raisins
 
  Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food
  processor, 4 to 5 seconds.  Pour into large mixing bowl.  Process carrots
  until pureed and add to dry ingredients.  Process the eggs and oil for 2 -
  3 seconds and add to bowl along with the milk, vinegar, honey, molasses,
  and raisins.  Stir with a wooden spoon until just blended; do not overmix.
  Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to
  25 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot-Peanut Butter Bread
 Categories: Breads
   Servings:  1
 
      1 c  Brown sugar,firmly packed
    1/2 c  Peanut butter,chunky style
    1/2 c  Peanut oil
      2    Eggs
      2 c  Carrots,peeled,shredded
      1 ts Vanilla
  1 3/4 c  Flour,enriched
      1 ts Baking powder
      1 ts Baking soda
    1/4 ts Salt
    1/4 ts Allspice
    1/4 ts Nutmeg
    1/2 c  Milk
 
  1. Preheat oven to 350'F.
  
  2. Grease 1 loaf pan 9x3x2". Cream together sugar, peanut butter, peanut
  oil, and eggs; add carrots and vanilla. Blend flour, baking powder, baking
  soda, salt, allspice, and nutmeg. Alternately add flour mixture and milk to
  creamed mixture. Turn into prepared pan and bake in preheated oven for 70
  minutes. Cool 10 minutes in pan, remove from pan, and cool on rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot-Raisin Bread
 Categories: Breads
   Servings:  6
 
  2 1/4 ts Fermipan or Red Star dry
           -yeast
      3 c  Bread flour
    1/3 c  Oat bran (optional)
      1 ts Salt
      1 tb Sugar
      2 tb Nonfat dry milk powder (or
           -more for extra protein)
      2 tb Canola oil
  1 1/2 ts Cinnamon
      1 c  Carrot pulp from the juicer
           -(at room temp.)
      1 c  Tepid water
    3/4 c  Raisins, added at the "beep"
 
  Process on white bread setting. I prefer to start the machine with only
  part of the water added, then add the rest in a slow drizzle while it is
  running. That helps assure that I don't add too much water if the weather
  is humid or the pulp moister than usual.
  
  I developed these recipes for my aging Welbilt. Your results may vary
  ~Helen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Casserole Bread
 Categories: Breads
   Servings:  6
 
  1 1/2 qt Casserole; 12 slices
  1 1/2 c  Whole wheat flour
      1 c  All-purpose flour
    1/2 c  Quick-cooking rolled oats
    1/3 c  Brown sugar, packed
      1 tb Finely grated orange peel
      2 ts Baking powder
    1/2 ts Baking soda
  1 3/4 c  Sour skim milk or
           -buttermilk*
      1    Egg white
      2 tb Sunflower seeds
 
  From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn.
  
  wheat germ honey *To make sour milk, place 2 Tbsp lemon juice or vinegar in
  a 2 cup measure. Add skim milk to measure 1 3/4 cups. In a large bowl
  combine flour, oats, sugar, orange peel, baking powder and baking soda
  until well blended.  Add milk and egg white.  Stir just until ingredients
  are moistened.  Stir in the sunflower seeds. Sprinkle a non-stick sprayed 1
  1/2 quart casserole lightly with wheat germ. Pour batter into casserole.
  Bake.  If necessary, cover loaf with foil during the last 15 minutes of
  baking to prevent over-browning. Cool in casserole for 15 minutes; turn out
  onto wire rack.  Brush top of loaf with honey and sprinkle with additional
  sunflower seeds if desired. Serve warm or cool. OVEN: 350 degrees TIME: 50
  to 60 minutes Nutrient analysis: 1 slice, Calories: 120, Fat: 1 g,
  Cholesterol: 1 mg, Sodium: 128 mg, Dietary Fiber: 2 g, Calcium: 63 mg,
  Diabetic Exchange: 1 1/2 starch
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Catskill Mountain Rye
 Categories: Breads
   Servings:  6
 
      1 c  Water
      1 tb Oil
      2 tb Honey
      1 ts Salt
      1 tb Caraway seeds
      1 c  Rye flour
  1 3/4 c  Bread flour
      3 tb Dry nonfat milk
      1 tb Active dry yeast
      4 tb Gluten
 
  Add all ingredients and use on "standard" or "white bread" mode.
  
  From:  Donna Celeiro (DGSK75A) - Prodigy Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Challa
 Categories: Breads, Jewish
   Servings:  2
 
  2 1/2 c  Water, tepid (about 110 f)
      3 ts Salt
      3 tb Sugar
      3    Quick-rising dry yeast,
           - envelopes
      3    Eggs, beaten - at room temp
    1/2 c  Vegetable oil
      3 lb Unbleached white flour
           Cornmeal, for baking

MMMMM-----------------------------EGG WASH----------------------------------
      2    Egg yolks
      1 tb Water

MMMMM-----------------------------GARNISH----------------------------------
      1 tb Sesame seeds
 
      Place the water, salt, and sugar in the bowl of a heavy-duty electric
  mixer (KitchenAid K5A2 model works best). Stir to dissolve the sugar. Add
  the yeast and stir to dissolve. Stir in the beaten eggs and the oil. Beat
  in 5 cups of the weighed-out flour to make a batter. Beat for 5 minutes or
  until the batter begins to pull away from the sides of the bowl. Knead in
  the remaining flour by machine until smooth. Place the dough on a clean
  countertop and cover it with a large metal bowl. Allow the dough to rise
  until double in bulk.
      Punch the dough down and allow it to rise again. Punch the dough down
  again and divide it in half. Cut each half into thirds. Roll 3 of the
  pieces into ropes about 16 inches long with your hands. Join 1 end of each
  rope and press together with the heel of your hand. Alternately, braid the
  3 ropse together and press the other 3 ends together with the heel of your
  hand..
      Sprinkle a large baking sheet with a little of the cornmeal. Place the
  braided dough on the sheet pan and allow it to double in bulk again. Repeat
  the process with the remaining dough. Allow the dough to rise until double
  in bulk.
      Beat the 2 egg yolks and 1 tablespoon of water together for the egg
  wash. Lightly brush both risen braided doughs. Sprinkle with sesame seeds.
      Bake in a preheated 350 F oven for 50 to 60 minutes, until loaves are
  deep golden brown and sound hollow when tapped on the bottoms with your
  finger. Remove to a cooling rack. Source: Whole Family Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Challah
 Categories: Breads
   Servings:  2
 
      2 c  Milk
      8 tb (1 stick) sweet butter
    1/3 c  Granulated sugar
      2    Packages active dry yeast
      4    Eggs, at room temperature
      2 ts Salt
      6 c  Unbleached, all-purpose
           -flour
    1/3 c  Cornmeal
      1 tb Cold water
           Poppy seeds
 
  This splendid loaf makes wonderful eating straight from the oven and spread
  with butter and honey. We love French toast made with it. If any of this
  bread manages to last long enough to become stale, it makes excellent bread
  crumbs. 2 large loaves
  
  1. Bring milk, 6 tablespoons of the butter, and the sugar to a boil
  together in a medium-size saucepan. Remove from heat, pour into a large
  mixing bowl, and let cool to lukewarm (1050 to 1150F.)
  
  2. Stir yeast into the milk mixture and let stand for 10 minutes.
  
  3. Beat 3 of the eggs well in a small bowl, and stir them and the salt into
  the milk-and-yeast mixture.
  
  4. Stir in 5 cups of the flour, 1 cup at a time, until you achieve a sticky
  dough. Flour a work surface lightly and turn the dough out onto it. Wash
  and dry the bowl.
  
  5. Sprinkle additional flour over the dough and begin kneading, adding more
  flour as necessary, until you have a smooth elastic dough.
  
  6. Smear the reserved 2 tablespoons butter around the inside of the bowl
  and add the ball of dough into the bowl, turning to coat it lightly with
  butter. Cover bowl with a towel and set aside to let dough rise until
  tripled in bulk, 1 1/2 to 2 hours.
  
  7. Turn dough out onto a lightly floured work surface and cut into halves.
  Cut each half into 3 pieces. Roll the pieces out into long "snakes" about
  18 inches long. Braid three of the snakes together into a loaf and tuck the
  ends under. Repeat with remaining snakes.
  
  8. Sprinkle a large baking sheet with the cornmeal, and transfer the loaves
  to the sheet. Leave room between the loaves for them to rise. Cover loaves
  with the towel and let rise until nearly doubled, about 1 hour.
  
  9. Preheat oven to 3500F.
  
  10. Beat the remaining egg and 1 tablespoon cold water together well in a
  small bowl. Brush this egg wash evenly over the loaves. Sprinkle
  immediately with poppy seeds to taste.
  
  11. Set baking sheet on the middle rack of the oven. Bake for 30 to 35
  minutes, or until loaves are golden brown and sound hollow when their
  bottoms are thumped. Cool completely on racks before wrapping.
  
  Challah represents the ceremonial show bread that was placed on the table
  by the priest in the ancient Temple of Jerusalem. There were twelve such
  breads, each representing one of the Israelite tribes. Challah was always
  braided to invest it with special beauty. Each family traditionally places
  two Challahs on the table for the Sabbath meal, representing double
  portions of manna from heaven that fell on the sixth day so that the
  Israelites would not have to collect manna on the seventh day, the day of
  rest.
  
  Source: New Basic's Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Charlo's Zucchini Bread
 Categories: Breads
   Servings:  6
 
      3    Eggs
      1 c  Oil
      2 c  Sugar
      1 ts Salt
      2 c  Grated zucchini
      2 ts Vanilla
      3 ts Cinnamon
    1/4 ts Baking powder
      3 c  Flour
      1 c  Nuts (optional; I left them
           -out)
 
  Posted by: Donna Ransdell
  
  Mix wet ingredients, then add dry ingredients. Pour into 2 loaf pans. Bake
  for one hour at 350 F.
  
  This recipe doubles very easily. I could have made 4 loaves, but I only had
  3 loaf pans. I made 3 loaves, and some zucchini muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar & Bacon
 Categories: Breads
   Servings:  9
 
  2 1/2 ts Yeast
      3 c  Bread flour
    1/2 ts Salt
      1 tb Sugar
  1 1/3 tb Butter
      1 c  Milk

MMMMM--------------------ADD FOLLOWING 1ST KNEADING-------------------------
    2/3 c  Shredded cheddar cheese
    2/3 c  Cooked, crumbled bacon
 
  Add ingredients according to your machine's directions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Anadama Bread
 Categories: Breads
   Servings:  1
 
    1/4 c  Cornmeal
    1/2 c  Boiling water
    1/2 c  Cold water
    1/4 c  Molasses
      2 tb Butter or margarine
  2 1/2    To 3 cups all-purpose flour
      1 pk Active dry yeast
    3/4 ts Salt
      1 c  Coarsely chopped Cheddar
           -cheese
           Butter or margarine
 
  Makes 1 loaf
  
  Stir cornmeal into boiling water.  Add cold water, molasses and 2
  tablespoons of the butter.  Cool until lukewarm.  Reserve.
  
  Fit processor with steel blade.  Measure 1 1/2 cups of the flour, yeast and
  salt into work bowl.  Process on/off to mix.
  
  Add cooled cornmeal mixture to flour mixture.  Process until smooth, about
  20 seconds.
  
  Turn on processor and add enough of the remaining flour through feed tube
  so dough forms a ball that cleans the sides of the bowl. Process until ball
  turns around bowl about 25 times.
  
  Turn dough onto lightly floured surface.  Knead cheese into dough (cheese
  should be evenly dispersed throughout dough, not lumped together). Shape
  into ball and place in well greased 8- or 9 inch pie pan. Flatten dough to
  fill pan.  cover loosely with plastic wrap and let stand in warm place
  until doubled, about 1 hour.
  
  Heat oven to 375 F.  Bake until golden and loaf sounds hollow when tapped,
  30 - 35 minutes.
  
  Remove immediately from pan.  Brush butter over crust.  Cool on wire rack.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Biscuits
 Categories: Breads, Cheese
   Servings:  8
 
      2 c  Unbleached Flour, Sifted
      4 ts Baking Powder
    1/2 ts Salt
      1 c  Cheddar, Sharp, Grated
    1/4 c  Butter
    2/3 c  Milk
 
  Sift the flour, baking powder, and salt together and mix with the grated
  cheddar cheese.  Cut the butter into the dry ingredients, add the milk and
  mix quickly but thoroughly.  The dough should be soft.  Turn onto a floured
  board and knead lightly for a few seconds.  Pat to a 3/8-inch thickness and
  cut.  Bake on a baking sheet in a hot-oven (450F) about 30 minutes or
  until lightly browned.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Biscuits
 Categories: Breads
   Servings:  6
 
  1 3/4 c  All purpose flour
      2 ts Baking powder
      1 ts Sugar
    1/2 ts Baking soda
    1/2 ts Salt
    1/4 ts Dry mustard
    1/4 c  Butter/margarine
    1/3 c  Shredded cheddar cheese
    3/4 c  Buttermilk
 
  Preheat oven to 450 degrees. In medium bowl, combine first 6 ingredients.
  Using fork, cut in butter until mixture resembles coarse crumbs; stir in
  cheese and buttermilk. On lightly floured surface, roll dough to 1/2 inch
  thickness. Using 2 inch biscuit cutter, cut into 24 rounds. Bake on
  ungreased baking sheet 8-10 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Braids
 Categories: Breads, Cheese
   Servings:  8
 
      1 c  Water, Warm, 110-115F
      1 pk Active Dry Yeast, OR
      1 tb Active Dry Yeast, Bulk
  3 1/2 c  Unbleached Flour *
      1 ts Sugar
  1 1/2 ts Salt
    3/4 c  Butter, Room Temperature
      4    Eggs, Lg, Room Temperature
      6 oz Cheddar, Extra Sharp, Diced
      1    Egg, Large
      1 tb Milk
      2 tb Celery Seeds
 
  * You can use up to 4 1/2 cups of flour in this recipe depending on the
  weather.
  ~-------------------------------------------------------------------------
  Pour the warm water into a warm bowl and add the yeast.  Stir to dissolve
  then let stand until light and puffed, about 5 minutes.  Add 1 1/2 cups of
  the flour, sugar and salt.  Beat with an electric mixer on the lowest speed
  for 1 minute.  Beat on medium speed for 2 minutes longer.  Add the butter
  to the yeast mixture and beat for another 1 minute.  On the lowest speed on
  the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating
  until the 4 eggs are used up and enough flour has been added to make a soft
  sticky dough.  Continue to beat with the mixer or by hand, until the dough
  is glossy and elastic and pulls away from the side of the bowl. Stir in the
  cheddar cheese by hand.  Cover and let rise in a warm place free from
  drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has
  doubled in bulk, punch down and place in the refrigerator for at least 5
  hours or better, overnight.  Remove the dough from the refrigerator. Divide
  in half and cover and refrigerate the second ball of dough. Knead the
  remaining ball of dough on a lightly floured surface until soft and
  pliable.  Divide the dough into 3 equal parts and roll each piece into a
  rope 12 to 16-inches long.  Braid the ropes, starting in the middle and
  working toward each end.  Pinch the ends together so seal them. Grease a
  large baking sheet and place the finished braid on one side of the sheet.
  Repeat with the refrigerated dough.  In a small bowl beat the egg and milk
  together.  Brush the braids with the egg mixture and let the braids rise in
  a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2
  hours.  Do not cover.  Midway through the rising time, brush with the egg
  mixture again.  Preheat the oven to 400 degrees F. When fully risen, brush
  with the egg mixture for a final time and sprinkle evenly with the celery
  seeds.  Bake for 40 minutes in the preheated oven until a wooden skewer or
  pick inserted in the braid comes out dry. Remove from the oven and from the
  baking sheet.  Cool to room temperature, on wire racks, before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Bread Ring
 Categories: Breads
   Servings:  4
 
  2 3/4 c  Bread Flour
      2 tb Sugar, Granulated
      1 pk Active Dry Yeast, OR
      1 tb Active Dry Yeast, Bulk
    3/4 ts Salt
      1 c  Milk
      2 tb Butter
  1 1/2 c  Cheddar, Sharp, Shredded
           Butter
 
  NOTE:  You can use Unbleached All-Purpose flour in this recipe and up to 3
  cups total.
  ~-------------------------------------------------------------------------
  Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt
  thoroughly in a large bowl.  Heat the milk and butter together until very
  warm (115-125F).  Gradually add to the dry ingredients and beat at medium
  speed on an electric mixer for 2 minutes, scraping the bowl occasionally.
  Add 1/2 cup of the flour and the cheese.  Beat fir 2 minutes on high speed
  on the mixer, scraping the bowl occasionally.  Stir in enough additional
  flour to make a stiff but light dough.  Turn the dough out onto a lightly
  floured surface and knead until smooth and elastic, 5 to 8 minutes.  Place
  in a greased bowl, turning once to grease the top.  Cover with a dishtowel
  that has been soaked in hot water and then wrung out until almost dry. Let
  rise in a warm place until doubled in bulk, about 1 hour.  Punch the dough
  down and turn out on a lightly floured surface and shape into a 20-inch
  rope.  Place seam side down in a buttered 6 1/2 cup ring mold, pinching the
  ends together.  Cover and let rise in warm place until nearly doubled in
  bulk, about 35 to 40 minutes. Bake in a preheated 350F oven for 25 to 30
  minutes.  Remove from the ring mold.  NOTE:  For a softer crust, brush with
  melted butter while still hot.  Crust will become crisp when cool if you do
  not.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Cheese Bread
 Categories: Breads, Cheese
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
    1/4 c  Nonfat dry milk
      1 tb Soft butter
      1 ts Salt
      2 tb Sugar
  1 1/4 c  Warm water
  1 1/2 c  (6 oz) grated sharp cheddar
           -cheese (Use ingredients at
           -room
 
  "Forget all the other flavors. This bread is pure cheese. It's rich. It's
  strong. And, it's aromatic."
  
  temperature.)
  
  In the order listed, put ingredients in pan, select white bread, and push
  "Start."
  
  Feel free to try other strong cheeses.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Crackers
 Categories: Breads, Cheese
   Servings:  6
 
    1/2 c  Butter Or Margarine
  1 1/2 c  Unbleached Flour, Sifted
    1/2 ts Salt
      1 ts Baking Powder
      1 ds Cayenne Pepper
      2 c  Cheddar, Extra Sharp *
 
  * The Extra Sharp Cheddar Cheese should be finely grated.
  ~-------------------------------------------------------------------------
  Stir the dry ingredients into a bowl and then cut in the butter to resemble
  cornmeal.  Blend in the cheddar cheese with a fork until well blended. Mix
  in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill
  for 30 to 40 minutes in the refrigerator and then slice each roll into
  slices about 1/4-inch thick.  Bake on an ungreased cookie sheet at 400F
  for about 10 minutes.  Remove from cookie sheet and let cool. Store the
  cooled crackers in airtight containers in a cool place.  They will keep for
  several weeks this way and if you freeze them, they will last indefinitely.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Date Nut Loaf
 Categories: Breads, Cheese
   Servings:  4
 
      8 oz Dates, Finely Chopped
      2 tb Butter
    3/4 c  Water, Boiling
  1 3/4 c  Unbleached Flour, Sifted
    1/4 ts Salt
      1 ts Baking Soda
    1/2 c  Sugar, Granulated
      1    Egg, Large, Well Beaten
      4 oz Cheddar Mild, Shredded
      1 c  Walnuts, Chopped
 
  Preheat the oven to 325F.  Place the dates and butter in a small bowl and
  pour the boiling water over them.  Let stand for 5 minutes.  Stir the dry
  ingredients together in a large bowl.  Add the date mixture, egg, cheddar
  and nuts.  Mix until just blended and spoon the mixture into a well greased
  9 X 5-inch loaf pan.  Let stand for 20 minutes.  Bake for 50 to 60 minutes
  in the preheated oven or until a wooden pick inserted in the center of the
  loaf comes out clean.  Turn out onto a rack and cool before slicing. NOTE:
  The flavor improves is the bread stands overnight before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Dill Scones
 Categories: Breads
   Servings:  6
 
  2 1/2 c  All-purpose flour
      1 c  (4 oz.) shredded Cheddar
           -cheese
    1/4 c  Chopped fresh parsley
      1 tb Baking powder
      2 ts Dill weed
    1/2 ts Salt
    3/4 c  Butter
      2    Eggs, slightly beaten
    1/2 c  Half-and-half
 
  Heat oven to 400 degrees.  In a medium bowl, combine all ingredients except
  butter, eggs, and half-and-half.  Cut in butter until crumbly. Stir in eggs
  and half-and-half just until moistened.  Turn dough onto lightly floured
  surface; knead until smooth (1 minute).  Divide dough in half; roll each
  half into 8" circle.  Cut each circle into 8 pie-shaped wedges. Place 1"
  apart on cookie sheets.  Bake for 15 to 20 minutes or until lightly
  browned.
  
  From:  Treasury of Country Recipes Cookbook Posted by: Debbie Carlson -
  Cooking Echo Makes: 16 scones
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Dumplings
 Categories: Breads, Cheese
   Servings:  4
 
     16 oz Cheddar, Mild, Shredded
      2    Eggs, Large
      1 c  Unbleached Flour
      1 ts Salt
      3 qt Boiling Water
    1/2 c  Butter
    1/2 pt Sour Cream

MMMMM----------------------------GARNISHES---------------------------------
           Paprika
           Parsley
 
  Mash the cheddar cheese and add the eggs mixing well.  Stir in the flour
  and salt.  Drop by Tablespoons into the rapidly boiling water then cover
  and boil for 15 minutes.  Drain and serve with melted butter and sour
  cream.  Sprinkle with chopped parsley or paprika, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Fans
 Categories: Breads, Cheese
   Servings:  4
 
      5 oz Cheddar, Sharp, Grated
      2 c  Unbleached Flour, Sifted
      1 tb Baking Powder
      1 ts Salt
    1/2 c  Butter Or Shortening
    1/2 c  Milk
           Butter, Softened
           Butter, Melted
 
  Grease the bottoms of 12 muffin pan cups.  Grate the cheese into a bowl, if
  not already grated and set aside.  Sift the flour, baking powder and salt
  into a bowl.  Cut in the shortening with a pastry blender or two knives,
  until the mixture resembles coarse corn meal.  Make a well in the center of
  the mixture and add the milk all at once.  Stir with a fork until the dough
  forms a ball.  Gently form the dough into a ball and put on a lightly
  floured surface.  Knead it lightly with the fingertips 10 or 15 times. Roll
  the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5
  strips and spread with the softened butter.  Sprinkle four strips with the
  grated cheddar cheese and stack the four on top of one another and top with
  the fifth strip.  Cut into 12 equal pieces and place on end in the muffin
  cups.  Brush the tops of the rolls with the melted butter. Bake at 450F
  for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with
  butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Pinwheels
 Categories: Breads, Cheese
   Servings:  6
 
      2 c  Unbleached Flour, Sifted
    1/2 ts Salt
      1 tb Baking Powder
    1/4 c  Butter
    2/3 c  Milk
      1 c  Cheddar, Extra Sharp, Grated
 
  Sift the flour, salt, and baking powder together in a mixing bowl and then
  cut into the butter.  Add the milk and stir together quickly but
  thoroughly.  Turn out on a floured board and knead for 30 seconds then roll
  out to a 1/8-inch thickness.  Spread with the grated cheese and roll up
  tightly like cinnamon rolls.  Cut into 3/4-inch slices and transfer to
  baking sheets and bake in a moderate oven (375F) for 20 minutes or until
  delicately browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Squares
 Categories: Breads, Cheese
   Servings:  6
 
      2 c  Unbleached Flour
      1 tb Baking Powder
      1 ts Salt
    1/3 c  Butter
      1 c  Cheddar, Sharp, Shredded
    1/2 c  Onion, Chopped
      2 tb Pimento, Chopped
    2/3 c  Milk
 
  Combine the dry ingredients, then cut the butter into the dry mixture until
  it resembles coarse crumbs.  Add the cheddar, onion, and pimento, mixing
  well.  Add the milk, mixing until just moistened.  Spread the dough in a
  9-inch square baking pan and bake at 450F for 25 to 30 minutes or until a
  wooden pick inserted in the center comes out clean.  Cool slightly and cut
  into squares.  Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar Wheat Herb Crescents
 Categories: Breads
   Servings: 24
 
  2 3/4 c  Milk
      1 tb Sugar
      1 pk Active dry yeast
  5 1/2 c  Whole wheat flour
      2 ts Salt
      1    Eggs
      3 tb Butter
    3/4 c  Flour (approx)
  1 1/2 c  Grated cheddar cheese
           Egg wash
      2 tb Sesame seeds
    1/2 lb Butter
      1 tb Dried basil
      1 tb Dried oregano
           Lemon juice
 
  Have egg at room temperature. Heat milk to lukewarm.  Soften butter. Stir
  the milk and sugar in a large bowl, sprinkle on yeast, let soften. Beat in
  3 1/2 cups flour, cover, let rest 15 minutes.  Beat in the salt and egg,
  then add the 3 T butter, a little at a time, as you stir in the remaining
  whole wheat flour.  Turn out and knead on floured board 10 minutes. Place
  in greased bowl, turn, cover, let rise until double.
  
  Make herb butter with 1/2 lb butter, basil, oregano and a few drops of
  lemon juice.
  
  Punch down dough, gradually kneading in the cheese.  Divide dough into
  fourths.  Roll each into a circle (keep dough not in use covered). Spread
  rolled dough with herb butter, cut into wedges, roll up, put on baking
  sheet.  Cover loosely.  Repeat with remaining dough.  Let rise until almost
  doubled.  Brush with egg wash, sprinkle with a few sesame seeds.
  
  Bake at 375 degrees F, 25 minutes.
  
  Cooking Echo - May 1991 - Fred Peters
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheddar-Olive Bread
 Categories: Breads
   Servings:  6
 
      3 c  Cheddar, Sharp, Grated
      3 oz Pimento-Stuffed Olives,
           -Sliced
      1 c  Mayonnaise
      1 ea French Bread, Loaf, Unsliced
 
  Mix the cheese, olives, and mayonnaise together.  Spread on the cut surface
  of the French Bread, which has been sliced horizontally.  Bake at 350
  degrees F for 20 to 30 minutes, then slice into thick slices and serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chedder Cheese Casserole Bread
 Categories: Breads
   Servings:  2
 
      1 ts Sugar
      1 c  Warm Water
      1 pk Dry Yeast
      1 c  Warm Milk
      2 tb Butter
      1    Egg Beaten
      4 c  Flour
      2 c  Shredded Sharp Chedder
      1 tb Salt
 
  Dissolve sugar in warm water in large mixer bowl.  Sprinkle in yeast.  Let
  stand 10 minutes, then stir well.  Stir in warm milk, butter and beaten
  egg.  Combine 2 cups flour, cheese and salt.  Stir well to blend.  Add
  flour cheese mixture and beat with electric mixer on medium speed for 5
  minutes.  Add remaining flour, beating well with wooden spoon.  Cover and
  let rise in warm place until doubled (about 45 minutes).  Stir down and
  turn into two well greased 1 quart casseroles.  Let rise until doubled
  (about 30 minutes).  Bake at 375F for 30-40 minutes.  Remove from
  casseroles immediately and cool on wire racks.  Makes 2 round loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese and Wine Bread
 Categories: Breads
   Servings:  8
 
           Jim Vorheis
      1 c  Plus 2 tb all-purpose
           -flour
    1/2 ts Baking powder
    1/4 ts Cream of tartar
    1/2 ts Salt
    1/8 ts Baking soda
    1/4 c  Instant nonfat dry milk
    1/3 c  Vegetable shortening
      1 tb Sugar
      1 tb Minced onion
      1    Egg, beaten
    1/4 c  Milk
    1/4 c  White wine
    1/2 ts Dried oregano
    1/4 c  Freshly grated Parmesan
           -cheese
 
  Sift together flour, baking powder, cream of tartar, salt, soda and dry
  milk.  Cut in shortening until the mixture resembles coarse meal. Add
  sugar, minced onion, egg, milk, wine and oregano. Mix thoroughly. Spread
  mixture in greased 8 or 9-inch round pan and sprinkle with cheese. Bake at
  425 F for 15-20 minutes or until a wooden pick inserted in center comes out
  clean.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Biscuits
 Categories: Breads, 1941
   Servings:  8
 
      1 c  Flour
      3 ts Baking powder
      1 tb Butter or butter substitute
    1/2 c  Milk
    1/4 ts Salt
    1/2 c  Grated cheese
 
  Prize winning recipe
  
  Sift flour, measure, and sift with baking powder and salt.  Work in butter
  and cheese with 2 spatulas or tips of fingers.  Add milk. Mix quickly and
  lightly.  Drop by teaspoonfuls on well-oiled baking sheet. Bake in hot oven
  (450 F) 12 minutes. 8 servings. The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Biscuits
 Categories: Breads, Appetizers
   Servings: 12
 
      2 c  Flour
  2 1/2 ts Baking powder
    1/4 ts Salt
    1/2 ts Baking soda
      1 tb Sugar
    1/3 c  Butter
           -or margarine
           -or solid shortening
    3/4 c  Buttermilk
 
  in bowl stir together flour, baking powder, salt, baking soda, and sugar
  until blended. Cut butter into chunks, add to bowl, and rub mixture
  together with your fingers until the largest pieces are no more than about
  1/4 inch in diameter. Pour in buttermilk and stir with a fork until dough
  sticks together and clings to the fork in a large clump. Turn dough onto a
  flour dusted board, turning gently to coat all surfaces lightly with flour.
  Knead making about 10 turns. Mix in 2 cups grated sharp cheddar cheese. Use
  round cookie cutter and cut into bisquits.
  
  Bake in preheated 400 oven for 15-20 min. Makes 9-16 bisquits. Be sure to
  put on top rack of oven to prevent burning. The "LaRK" (Cooking, WP51,
  Chatter)
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 03-22-93 (05:47) Number: 3517 From: LAWRENCE
  KELLIE              Refer#: NONE To: DAVID PACKHAM Recvd: NO Subj: Re:
  Biscuit Recipe Wanted      Conf: (52) CookingEch
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Biscuits
 Categories: Breads
   Servings:  6
 
  1 2/3 c  Flour
      2 ts Baking powder
    1/2 ts Salt
    1/4 ts Baking soda
    1/4 c  Shortening
      4 oz Shredded cheddar cheese (1
           -cup)
    3/4 c  Buttermilk
 
  In a mixing bowl, combine flour, baking powder, salt and baking soda. Cut
  in shortening until the mixture resembles coarse crumbs. Stir in cheese.
  Add buttermilk; stir just until dough clings together. On a lightly floured
  surface, knead dough lightly until easy to handle. Roll into a 12" circle.
  Cut into 8 wedges.  Begin at wide end of wedge and roll toward point. Place
  biscuits, point side down, on a greased baking sheet. Bake at 450 degrees
  for 12-14 minutes or until golden brown. Serve warm.
  
  Yield:  8 biscuits From: "Reminisce" Magazine Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Bread for Bread Makers
 Categories: Breads
   Servings:  5
 
      7 oz WATER (210 ML)
      1    EGG
  1 3/4 c  BREAD FLOUR
    1/4 c  ALL-PURPOSE FLOUR
      2 tb NONFAT DRY MILK POWDER
      2 tb SUGAR
      1 ts SALT
      2 tb BUTTER
    1/2 c  SWISS CHEESE,SHREDDED 2 OZ
    1/4 c  PARMESAN CHEESE,GRATED
  1 1/2 ts DRY YEAST
 
  PLACE INGEDIENTS IN BREAD MAKER IN EXACT ORDER. USE STANDARD LOAF MODE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Bread (Libum)
 Categories: Breads
   Servings:  2
 
      1 c  Feta cheese, drained,
           Crumbled, and packed into
           The measuring cup
    1/2 c  Unbleached, all-purpose
           Flour
      1    Egg, beaten
      6    Bay leaves
      2 tb Honey
 
     1) Put the cheese into a medium sized mixing bowl.  Mash well with the
  fingers until it becomes a smooth, lumpless paste.  Add the flour and mix
  well with the fingers.  Add the beaten egg and mix well.  The dough will be
  rather sticky.
  
     2) Divide the dough into two equal parts, then form two round, flat, 1/2
  inch thick loaves.  Lay each on three bay leaves set on a greased baking
  sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or
  until cooked through.
  
     3) Remove the loaves from the oven, spread the tops with the honey, and
  let cool.  Remove the bay leaves before serving. NOTE: If feta cheese is
  unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the
  taste is inferior).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Dill Bread
 Categories: Breads
   Servings:  1
 
      1    (1-lb) loaf of white bread
           - defrosted according to
           - package directions
      1 c  Shredded Cheddar cheese
      2 tb Chopped fresh dill
           Flour; for kneading into
           - the bread, as needed
      1    Egg; mixed with
      1 tb Milk or water; for the glaze
    1/4 c  Shredded Cheddar cheese
           - for topping
 
  ONCE THE DOUGH IS DEFROSTED, knead it along with the cheese and dill on a
  lightly floured work space. Knead until well mixed, adding small amounts of
  flour, as needed, to keep the dough from sticking. Form into a log about 9
  inches long. Put log on a cookie sheet lined with parchment or lightly
  greased. Cover with a towel and allow it to rise in a draft-free place
  until doubled in size, about 25 to 30 minutes. Meanwhile, preheat oven to
  375F. Place the pan on middle rack of oven and bake for about 20 minutes,
  or until lightly golden. Brush the top with the glaze and sprinkle on the
  remaining cheese, then return the bread to the oven for 5 minutes until the
  cheese is melted, and the bread sounds hollow when tapped on the bottom.
  Remove the bread from the oven, and let it cool on a rack before slicing
  it.
  
  Makes 1 Loaf
  
  JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Drop Biscuits
 Categories: Breads, Osg
   Servings:  1
 
      2 c  Flour
      4 tb Butter
      3 ts Baking powder
    1/2 ts Salt
      6 tb Cheese; ground
 
  Sift flour, salt, baking powder together. Chop in butter. Add enough milk
  to make up soft. Add cheese. Drop on buttered baking tin.
  
  Note: No baking time or temperature is given. Suggest moderate 400 F oven,
  10 - 20 minutes.
  
  Source: Mrs. Arthur Spore, Florence County Grange, Erie County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Filling for Danish Pastry
 Categories: Breads
   Servings: 12
 
      2 lb Baker's or pot cheese
      3    Eggs
      4 oz Raisins (optional)
      8 oz Sugar
      1 tb Grated lemon zest
 
  1.  Rub the cheese through a sieve. 2. Using the paddle attachment, cream
  the cheese and sugar until smooth. Add eggs and lemon zest and mix in. 3.
  If desired, add in the raisins.
  
  Yield:  3 lb.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Pepper Bread
 Categories: Breads
   Servings:  2
 
      1 pk Active dry yeast
  2 1/3 c  Flour
    1/4 ts Soda
      1 c  Sour cream
      1 c  Cheddar cheese, shredded
    1/4 c  Hot tap water
      2 tb Sugar
      1 ts Salt
           Egg
    1/2 ts Pepper
 
  Grease two 1-pound coffee cans.  In large mixer bowl, dissolve yeast in hot
  water.  Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream and
  egg.
  
  Blend 1/2 minute on low speed, scraping bowl constantly.  Beat 2 minutes
  high speed, scraping bowl occasionally.  Stir in remaining flour, the
  cheese and pepper thoroughly.
  
  Divide batter between cans.  Let rise in warm place 50 minutes. (Batter
  will rise slightly but will not double.)  Heat oven to 350 degrees.  Bake
  40 minutes or until golden brown.  Immediately remove from cans.  Cool
  slightly before slicing.  Makes 2 loaves.
  
  Chive Supper Bread:  Add 2 tablespoons snipped chives with the first
  addition of flour.  Divide batter between 2 greased 9-inch pie pans,
  spreading evenly; let rise 50 minutes.  Bake 25 to 30 minutes or until
  golden brown.
  
  From: The Betty Crocker Recipe Card Library, 1971
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheesecake Breadring
 Categories: Breads
   Servings: 10
 
MMMMM-----------------------------BARB DAY----------------------------------
      1 pk Hot roll mix
      8 pk Cream cheese; softened
    1/4 c  Sugar
    1/2 c  Sugar
      1    Egg
      1 tb Vanilla
    1/2 c  Sour cream
      2    Eggs
      6 tb Butter; melted
 
  OVEN TEMP: 350
  
  SOFTEN YEAST FROM ROLL MIX IN 1/4 CUP WARM WATER. COMBINE THE MIX AND 1/4
  CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER. MIX WELL. PLACE
  DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3 HOURS.
  
  TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18" CIRCLE. FIT INTO
  A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE EDGES.(DOUGH WILL
  COVER THE CENTER HOLE.)
  
  BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH.  ADD EGGS, ONE AT A TIME,
  BEATING WELL AFTER EACH ADDITION. POUR INTO MOLD. BRING DOUGH FROM SIDES
  OVER THE TOP OF FILLING. SEAL TO CENTER OF MOLD. CUT AN X IN THE DOUGH
  COVERING THE CENTER HOME. FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING,
  SEALING TO OUTER EDGES. LET RISE UNTIL ALMOST DOUBLE, 1 TO 1 1/2 HOURS.
  BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK INSERTED INTO FILLING COMES OUT
  CLEAN. COOL IN THE PAN 10 MIN. TURN OUT ON A RACK, SPRINKLE WITH
  CONFECTIONERS SUGAR AND SERVE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheesy Corn Bread
 Categories: Breads, Cheese
   Servings:  6
 
      1 c  Unbleached Flour
      1 c  Corn Meal, White Or Yellow
      2 tb Sugar
      1 tb Baking Powder
      1 ts Salt
    1/4 ts Mustard, Dry
      2 c  Cheddar, Sharp, Shredded
      1    Egg, Large, Slightly Beaten
      1 c  Milk
    1/4 c  Vegetable Oil
 
  Combine the dry ingredients, then stir in the cheddar cheese.  Combine the
  egg with the milk and oil.  Stir into the cheddar mixture, mixing until
  just moistened.  Pour the mixture into a greased 9-inch square baking pan.
  Bake at 425F for 20 minutes.  Cool slightly and cut into squares, then
  serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheesy Popovers
 Categories: Breads
   Servings: 12
 
      2    Eggs, beaten
      1 c  Milk
    3/4 ts Salt
    1/2 ts Thyme, crushed
    1/4 ts Sage, crushed
    1/2 ts Basil, crushed
      1 c  Unbleached flour
    1/2 c  Grated cheddar cheese
 
  Combine seasonings with milk and eggs; add flour and cheese; mix until just
  blended.  Pour into well-oiled muffin tins, filling 2/3 full.  Do not
  preheat oven.  Place muffin tin in oven, and heat to 450 degrees.  Bake 30
  minutes, no peeking.  Remove from oven; turn off heat.  Pierce popovers on
  4 sides at right angles. Return to oven (do NOT turn on heat). Allow
  popovers to dry in oven about 10 minutes.  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheesy Sausage Muffins
 Categories: Breads, Muffins
   Servings: 24
 
    1/4 lb Ground Pork Sausage;ck,drain
      3 oz Cream Cheese; cubed
    1/2 c  Cheddar Cheese; shredded
    1/4 c  Green Onions; chopped
      1 c  Bisquick
      2 lg Eggs; lightly beaten
    2/3 c  Milk
 
  Combine first 5 ingred. in a lg. bowl; make a well in center of mixture.
  Combine eggs, and milk; add to sausage mixture, stirring just until
  moistened.  Spoon into greased miniature muffin pans, filling 3/4 full.
  Bake at 350 for 35-40 min.  Remove from pan immediately. Makes 2 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cherry Bread
 Categories: Breads
   Servings:  4
 
    1/2 c  Butter
    3/4 c  Sugar
      2    Eggs
      1 ts Cherry soda
    1/2 ts Salt
      2 c  Sifted flour
      1 ts Butttermilk
      1 ts Vanilla
     10 oz Jar Maraschino cherries,
           Chopped and drained
 
  Preheat oven to 350 degrees.  Grease and flour a 9x5x3 inch pan.
  
  In a large bowl, combine butter, sugar and eggs; beat with mixer until
  creamy. Add soda, salt, flour, and buttermilk. Mix on low until blended.
  Fold in vanilla, cherries, and nuts.  Bake 60 minutes.
  
  From Ellen Cleary
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cherry Cheddar Bread
 Categories: Breads
   Servings:  1
 
  2 1/2 c  Flour
    1/2 c  Sugar
    1/2 c  Brown Sugar, Packed
      3 ts Baking Powder
      1 ts Salt
  1 1/4 c  Milk
      1    Egg, Beaten
      3 tb Oil
  1 1/4 c  Sweet Cherries, Frozen
  1 1/4 c  Cheddar Cheese, Shredded
 
  Combine flour, sugar, brown sugar, baking powder and salt.  Combine milk,
  egg and oil; pour over dry ingredients and stir just enough to dampen.
  Gently fold in cherries and cheese.  Pour into greased 9-1/4X5-1/4X2-3/4
  inch loaf pan.  Bake at 350F for 55-65 minutes or until wooden pick
  inserted near center comes out clean.  Cool on rack 10 minutes; remove from
  pan.  Cool completely before serving.  Serve at room temperature, or
  toasted.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cherry Crumb Coffee Cake
 Categories: Breads
   Servings:  1
 
    1/4 c  Butter or margarine
      1 c  Sugar
      2    Eggs
      1 c  Sour cream or plain low fat
           -ogurt
    1/4 c  Milk
      2 c  All-purpose flour
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt; optional
    1/4 ts Vanilla extract
    1/4 ts Almond extract
     21 oz Cherry pie filling; can
           Topping:
    1/2 c  All-purpose flour
    1/4 c  Brown sugar
      1 ts Cinnamon
      3 ts Butter or margarine
    1/2 c  Chopped nutmeats
 
  In mixing bowl, cream together butter and sugar. Add eggs, one at a time.
  Mix well. Add remaining ingredients except pie filling. Beat well. Spread
  half of the batter in a greased 13 x 9" baking pan. Spread cherry pie
  filling over batter. Cover with remaining batter. For topping: combine all
  ingredients except butter and nuts in a small mixing bowl. Cut in butter.
  Stir in nuts. Sprinkle topping over batter. Bake @ 350 degrees about 45
  minutes until cakesprings back when lightly pressed with finger.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cherry Muffins
 Categories: Breads
   Servings: 10
 
    1/2 c  Sugar,
      2 ts Baking powder,
    1/2 ts Salt
    1/2    Bottle maraschino cherries
           Cut up,
      2    Eggs,
      3 tb Melted butter
      1 c  Cherry juice & milk
           Combined
  1 1/2 c  Flour,
 
  Prepare pans. Stir together dry ingredients & add the cherries. Mix eggs,
  cherry liquid & melted butter. Add the dry mix to the wet mix until just
  combined. Bake for 15-20 mins at 375oF. Makes 9-10 large muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheyenne Batter Bread
 Categories: Breads
   Servings:  6
 
      1 qt Sweet milk
      1 pt White cornmeal
      1 tb Melted butter
    1/2 ts Salt
      3    Eggs separated
 
  Bring milk to a full boil; stir in cornmeal slowly.  Cool.  Add well-beaten
  egg yolks, melted butter and salt.  Add stiffly beaten egg whites. Bake in
  moderate oven - 375 until done
  
  From: Recipes and Remembrances Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Parmigiana Bread
 Categories: Breads
   Servings:  2
 
      1 lb Chicken cutlets (6 cutlets)
      2    Eggs, beaten
      1 c  Milk
      1 c  Flour
      1 c  Seasoned bread crumbs
    1/2 c  Grated Parmesan cheese
    1/2 c  Olive oil
 
  Shared by Mike Coticchio
  
  This is a 2 phase recipe, and makes 2 loaves.....
  
  Phase 1:
  
  1. Heat oil in frying pan. 2. Mix grated cheese with seasoned bread crumbs.
  3. For each cutlet: dip in milk, dredge in flour, dip in egg, dredge in
  bread crumb mixture. 4. Fry cutlets until browned on each side.
  
  Phase 2:
  
  1 lb loaf bread or pizza dough (I use frozen dough from the supermarket)
  1/2 C olive oil 1/4 T margarine or butter 2 cloves garlic, minced 8 oz
  mozzarella cheese, sliced thin
  
  1. Heat olive oil and margarine until bubbling, then add garlic.  Saute. 2.
  Roll out bread dough to make an 11 x 17 rectangle.  Slice this in half. 3.
  For each half of the dough:  brush with garlic mixture, turn on the
  diagonal so that dough appears to be diamond-shaped.  Lay 1/2 of the
  cutlets across the long end of the dough, cover with slices of mozzarella
  cheese.  Bring the two short ends over the top of the cutlets to seal;
  brush top of dough with garlic mixture. 4. Bake at 350 for about 30
  minutes, or until bread is golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chili-Cheese Bread
 Categories: Breads
   Servings:  6
 
      3 c  Monterey Jack Cheese, Grated
      4 oz Chiles, Chopped *
      1 c  Mayonnaise
      1 ea French Bread, Loaf, Unsliced
 
  *  You can use one can of sweet green chiles or jalapenos that have been
  chopped.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chive & Dill Batter Bread
 Categories: Breads
   Servings:  6
 
    1/2 c  Warm water
      2 tb Sugar
      1 tb Or packet active dry yeast
      2 c  (1pint) lowfat cottage
           -cheese
    1/2 c  Chopped chives (onions or
           -scallions)
      1    Heaping tbsp dill weed, or
           -seeds
      2    Eggs
      2 ts Salt
    1/2 ts Baking soda
      1 c  Stone ground whole wheat
           -flour
      3 c  Unbleached all purpose flour
 
  There are particular batter breads that have become very popular over the
  years and this is one of them. Its full of dill, chives, and lowfat cottage
  cheese, and contains no other fat at all. But it's so moist and chewy,
  you'd never think of eating it with butter.
  
  Pour the warm water into a large mixing bowl and dissolve in it the sugar
  and the yeast. While they dissolve, heat the cottage cheese in a large
  saucepan until the chill is off. When it has warmed slightly, add the
  chives, dill, eggs, salt, baking soda, and flour. Mix this all up and add
  it to the yeast mixture, making sure it is all well blended. The next part,
  the rising or proofing, takes time, but it's the yeast that doing all the
  work.  You can determine how long it will take by where you put the dough.
  If you want the yeast to work quickly, say in 1-1/2 hours, put your bowl
  somewhere warm and cozy (75F-85F) If you want the yeast to work slowly, say
  all day while you're at work, put the dough somewhere cool (55F-65F) or in
  the refrigerator. Make sure your dough is covered so it doesn't dry out,
  and then go away and do whatever you have to do. About an hour before you
  want to serve your bread, stir it down, and pour it into two small, lightly
  greased casserole dishes or 4-1/2x8-1/2 bread pans. Cover and let them rise
  again, this time for 3/4 to 1 hour. (If the dough is cold, the loaves may
  take a bit more time to rise.) About 15 minutes before you bake your bread,
  preheat your oven to 350F. Bake the loaves for 30-35 minutes or until they
  are brown and crusty.
  
  Origin: Cookbook Digest Mar/Apr 93 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Zucchini Nut Bread
 Categories: Breads, Desserts
   Servings:  2
 
      1 c  Salad Oil
      3    Eggs
      1 ts Salt
    1/4 ts Baking Powder
      1 ts Baking Soda
      2 oz Baking Chocolate, Melted
      2 c  Grated, Peeled Zucchini
      1 c  Chopped Nuts
      2 c  Sugar
      3 c  Flour
      1 ts Cinnamon
      1 ts Vanilla
    1/2 c  Chocolate Chips
 
  Combine salad oil, eggs and sugar, stir until smooth.  Mix in melted
  chocolate with egg mixture along with zucchini and vanilla.  Sift flour
  with salt, cinnamon, baking powder and baking soda.  With a large spoon,
  stir into zucchini mixture, along with nuts and chips.  Mix thoroughly.
  Spoon into 2 well-greased 9" x 5" pans.  Bake at 350F for 1 hr. Excellent
  quickbread.  Very Moist and sweet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Teacake
 Categories: Desserts, Breads
   Servings: 10
 
  2 1/4 c  Flour
      2 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      6 tb Cocoa powder
      2 oz Butter
    1/2 ts Vanilla extract
    1/2 c  Sugar
      1    Egg
      1 c  Buttermilk
      2 oz Currants; plumped in
           - warm water and drained
      2 oz Chopped pecans
 
  PREHEAT OVEN TO 350F. Sift together the flour, baking powder, baking soda,
  salt and cocoa. Cream the butter, add the vanilla and sugar, beat until
  light, about 5 minutes. Add the egg. Add the dry ingredients in three
  additions, alternating with the buttermilk. Do not over mix. Stir in the
  currants and nuts. Pour into a greased and floured 7-by-5-by-3-inch loaf
  pan. Bake for 1 hour 10 minutes. Cool in the pan 10 minutes, remove and
  cool on a rack.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Apple Bread
 Categories: Breads
   Servings: 16
 
MMMMM-----------------------------TOPPING----------------------------------
      1 tb Sugar
    1/2 ts Cinnamon
    1/2 c  Chopped walnuts or pecans

MMMMM------------------------------BREAD-----------------------------------
      4 c  All-purpose flour
      1 ts Salt
      1 ts Baking powder
      1 ts Baking soda
      1 ts Cinnamon
    1/2 ts Nutmeg
      1 c  Butter,softened
      2 c  Sugar
      4    Eggs
      2 ts Vanilla extract
    1/4 c  Buttermilk
      3 c  Coarsely chopped apples
      1 c  Chopped walnuts
     12 oz Semi-sweet chocolate chips
 
  Topping: In cup, combine sugar, cinnamon and walnuts; set aside.
  
  Bread: 1. Preheat oven to 350'F. Grease two 9x5x3" loaf pans. In small
  bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg;
  set aside. 2. In large bowl, beat butter and sugar until creamy. Add eggs
  and vanilla extract; mix well. Gradually beat in flour mixture alternately
  with buttermilk. Stir in apples, walnuts, and chocolate chips. Pour into
  prepared pans. Sprinkle with topping. 3. bake 50-60 minutes until cake
  tester inserted in center comes out clean. Cool 15 minutes; remove from
  pans. Cool completely. Makes 2 loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Chunk Coffee Cake
 Categories: Chocolate, Breads, Snacks, Desserts
   Servings:  6
 
      1 pk (4 oz) Baker's German's
           -Sweet chocolate, chopped
    1/2 c  Chopped nuts
    1/4 c  Sugar
      1 ts Cinnamon
           CAKE:
  1 3/4 c  All purpose flour
    1/2 ts Calumet Baking Powder
    1/4 ts Salt
      1 c  (1/2 pint) sour cream or
           -yogurt (plain)
      1 ts Baking soda
    1/2 c  (1 stick) margarine or
           -butter, softened
      1 c  Sugar
      2    Eggs
    1/2 ts Vanilla
 
  From: Baker's Chocolate Cookbook
  
  NUT LAYER:
  
  HEAT oven to 350.
  
  MIX chocolate, nuts, 1/4 cup sugar and cinnamon; set aside. Mix flour,
  baking powder and salt; set aside. Combine sour cream and baking soda; set
  aside.
  
  BEAT margarine and 1 cup sugar in large bowl until light and fluffy. Add
  eggs, one at a time, beating well after each addition. Add vanilla. Add
  flour mixture alternately with sour cream mixture, beginning and ending
  with flour mixture. Spoon 1/2 the batter into greased 9-inch square pan.
  Top with 1/2 the chocolate-nut mixture, spreading carefully with spatula.
  Repeat layers.
  
  BAKE for 30 to 35 minutes or til cake begins to pull away from sides of
  pan.
  
  Cool in pan; cut into squares.
  
  Preptime: 30 minutes.
  
  Bake time: 30 to 35 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Caramel Shortbread
 Categories: Breads, Chocolate
   Servings: 24
 
  1 1/2 c  Butter, softened, divided
    1/2 c  Sifted cicing sugar
    1/4 ts Salt
  1 1/4 c  All purpose flour
      1 cn Sweetened condensed milk
      3 tb Corn syrup
      1 ts Vanilla
      3    Squares semi sweet
           -chocolate, melted
 
  Preheat oven to 350F.  In large mixer bowl, beat 1 cup butter, sugar and
  salt until fluffy. Add flour, mix well. With floured finger, press evenly
  into greased 9 inch square pan. Bake 30-35 minutes or until lightly
  browned. Cool slightly. In 2 quart glass measure, with handle,in microwave
  oven, melt remaining 1/2 cup butter on high. for 1 minutes. Stir in
  sweetened condensed milk and corn syrup. Microwave on high for 6-8 minutes,
  stirring after each minute, or until mixture turns a light caramel colour.
  Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill
  until firm. Cut into bars. Store covered at room temperature. Makes 24
  bars.
  
  Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Chip Bread
 Categories: Breads, Chocolate
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
      2 tb Brown sugar
      2 tb White sugar
      1 ts Salt
      1 ts Cinnamon
      4 tb Soft butter
      1    Egg
      1 c  Warm milk
    1/4 c  Water
      1 c  Chocolate chips (Use
           -ingredients at room
           -temperature.)
 
  "Yes, Melissa, there is a chocolate chip bread! The chips tend to get a
  little well done, so turn down the darkness control a bit toward light. We
  find it's best to add the chips at the "beep, beep, beep" point, 5 minutes
  before the end of the second kneading, so they stay whole. Of course, you
  can put them in at the beginning if you prefer."
  
  In the order listed, pour the first 10 ingredients into the pan, select
  white bread and push "Start." When the Auto Bakery "beeps", 5 minutes from
  the end of the second mixing, add the chocolate chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Finger Rolls
 Categories: Breads, 1941
   Servings:  6
 
  1 1/2 c  Foundation sponge
  1 1/2 ts Salt
      3 tb Melted shortening
      2    Eggs
      1 c  Whole wheat flour
    3/4 c  Sugar
    1/2 c  Grated chocolate
  2 1/2 c  White flour
 
  Combine ingredients in order given, mixing whole wheat flour, sugar, and
  chocolate together.  Add white flour and mix thoroughly. Turn onto lightly
  floured board.  Knead until smooth and elastic. Cover and let stand in a
  warm place until double in bulk. Knead well, let rise the second time. Form
  into rolls 3 inches long. Arrange in a well-oiled shallow pan. Cover and
  let rise until treble in bulk. Bake in hot oven (425 F) about 15 minutes.
  As soon as taken from the oven, brush with melted butter or butter
  substitute.  Serve hot.  16 rolls. Mrs. W.R. Vaughn, Ferndale, WA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Muffins with White Chocolate Chunks
 Categories: Chocolate, Muffins, Breads
   Servings:  6
 
  1 3/4 c  All-purpose flour
    3/4 c  Granulated sugar
    1/2 c  Unsweetened nonalkalized
           -cocoa powder
      2 ts Double-acting baking powder
    1/2 ts Salt
    1/4 ts Baking soda
      1 c  Milk, at room temperature
      8 tb (1 stick) unsalted butter,
           Melted and cooled
      1 lg Egg, at room temperature,
           -lightly beaten
      1 ts Vanilla extract
      6 oz White chocolate, cut into
           -3/4-inch chunks
 
  1. Position a rack in the center of the oven and preheat to 375 F. Lightly
  butter twelve 1 1/8-by-2 3/4-inch (3-ounce) muffin cups and the edges
  surrounding the cups.
  
  2. In a large bowl, stir together the flour, sugar, cocoa, baking powder,
  salt, and baking soda. In another bowl, stir together the milk, butter,
  egg, and vanilla until blended. Make a well in the center of the dry
  ingredients. Add the liuid ingredients and stir just to combine. Stir in
  half of the white chocolate chunks.
  
  3. Spoon the batter into the prepared muffin cups. Sprinkle the tops with
  the remaining white chocolate chunks. Bake for 20 to 25 minutes or until a
  cake tester toothpick inserted in the center of one of the muffins comes
  out clean.
  
  4. Cool the muffins in their pans set on a wire rack for 5 minutes. Remove
  the muffins from the cups and finish cooling on the wire rack. Serve warm,
  or cool completely and store the muffins in an airtight container at room
  temperature.
  
  Yield: 12 muffins
  
  Source: Glorious Chocolate by Mary Goodbody and the Editors of Choclatier
  Magazine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Bread Pudding (England)
 Categories: Breads, Desserts, Chocolate
   Servings:  6
 
      3    Squares (1 oz each)
           -unsweetened chocolate, cut
           -into
           Small pieces
      2 c  Half-and-half
      2 c  Loosely packed soft white
           -bread crumbs
      2    Jumbo eggs
      1 c  Sugar
  1 1/2 ts Vanilla
      1 pn Salt
      1 c  Heavy cream, whipped
 
  HEAT THE CHOCOLATE AND CREAM in a large saucepan over low heat for 12-15
  minutes, stirring frequently until chocolate is completely melted. Remove
  pan from the heat, stir in the crumbs, and let stand for one hour. Preheat
  oven to 350F. Beat the eggs until frothy, blend in the sugar, vanilla and
  salt, then mix the eggs into the chocolate. Pour the pudding into a
  buttered 1 1/2-quart casserole, set it in a shallow baking pan, and pour
  enough hot water into the pan to come half-way up the sides of the
  casserole. Bake the pudding uncovered for 50 to 60 minutes until the
  pudding is set like custard. To test it, insert a toothpick in the center.
  If it comes out clean, pudding is done. Serve the pudding warm, topped with
  dollops of whipped cream. Serves 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Zucchini Bread
 Categories: Breads
   Servings:  6
 
      3 md Eggs
      2 c  Sugar
      1 c  Oil
      1 ts Vanilla
      2    Squares unsweetened
           -chocolate
           Or 4 tbsp cocoa and 2 tbsp
           -oil
      2 c  Grated zucchini
      3 c  Flour
      1 ts Salt
      1 ts Cinnamon
    3/4 ts Nutmeg
  1 1/2 ts Baking powder
      1 ts Baking soda
 
  Chocolate Zucchini Bread
  
  Beat eggs then add sugar. Add oil, chocolate, vanilla, and zucchini.  Sift
  tog. dry ingredients and add to zucchini mixture. Put into 2, 9x5 pans and
  bake at 350`F for 50-60 mins.  If you just want 1 loaf, all ingredients are
  just halved!!!
  
  I also have recipes for zucchini white loaf and another for zucchini
  muffins. All these recipes are quite tasty. Let me know if you'd be
  interested in any *of these*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Cinnamon Rolls
 Categories: Breads
   Servings:  4
 
      1 pk Active dry yeast OR;
      1 tb Active dry yeast, bulk
    1/4 c  Warm water (110-115F)
    1/2 c  Milk, lukewarm (scald, then
           -cool to lukewarm)
    1/4 c  Sugar
    1/4 c  Shortening
      1    Egg, large
    1/2 ts Salt
    1/3 c  Cocoa
  2 1/4 c  Flour, unbleached
      2 tb Margarine or butter,
           -softened
    1/4 c  Sugar
  1 1/2 ts Cinnamon, ground

MMMMM---------------------POWDERED SUGAR FROSTING--------------------------
      1 c  Powdered sugar, sifted
      1 tb Milk
    1/2 ts Vanilla
 
  Dissolve the yeast in the warm water in a large bowl.  Stir in the milk,
  1/4 c. of the sugar, the shortening, egg and salt.  Mix the cocoa with the
  one and one quarter cup of the flour and add to the y east mixture.  Mix
  with a spoon until smooth.  Mix in enough of the remaining flour to make
  the dough easy to handle, but still slightly sticky and soft. Turn out on a
  lightly floured board and knead until smooth and elastic, about 8-10
  minutes. Let the dough rest while you wash the mixing bowl, dry and grease
  it with shortening.  Put the dough into the bowl, turning to grease the
  top. (At this point, the dough can be covered and refrigerated 3-4 days,
  punching it down when it gets too big for the bowl.) Cover and let rise in
  a warm place until double, about 1-1/2 hrs. (Dough is ready when an
  indentation remains when touched.) Punch the dough down and roll into a
  rectangle 12/9 inches.  Spread the rectangle with the softened margarine
  and mix the 1/4 c. of sugar and the cinnamon together, sprinkling it over
  the buttered dough when done.  Rull up, beginning at the 12-in. side and
  when fully rolled up, pinch the seam to seal.  Cut the roll into 12 slices
  and place slightly apart in a baking pan 9x9x2 inches.  (For larger rolls,
  place in 13x9x2 in. pan and let rise until it fills the pan.) Cover and let
  rise until double, about 40 minutes.  Heat the oven to 375F. Bake 25-30
  minutes. Spread with powdered sugar frosting while still warm. Mix frosting
  ingredients together until reaching a spreading consistency. Makes enough
  frosting for 12 rolls. (Increase amounts for larger rolls.)
  
  Source:  Tia Darrow, FidoNet Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Peanut Butter Scones
 Categories: Breads, Chocolate
   Servings:  8
 
      2 c  Flour, all-purpose
    1/2 c  Light brown sugar, firmly
           -packed
  2 1/2 ts Baking powder
    1/4 ts Salt
    1/4 c  Unsalted butter, chilled
    3/4 c  Peanut butter, creamy
    1/4 c  Milk
      2    Eggs, large
      2 ts Vanilla
    1/2 c  Unsalted peanuts, chopped
  1 1/2 oz Bittersweet chocolate,
           -broken into 8 equal pieces
 
  Calories     per serving:             Number of Servings:   8 Fat grams per
  serving:              Approx. Cook Time: 0:17 Cholesterol per serving:
  Marks:   E
  
  *DIRECTIONS  +=+=+*
  
  Preheat oven to 375F. In a large bowl, stir together the flour, brown
  sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and
  distribute them over the flour mixture. With a pastry blender or two knives
  used scissors fashion, cut in the butter until the mixture resembles coarse
  crumbs.  In a small bowl, stir together the peanut butter mixture to the
  flour mixture and knead until combined.  Knead in the peanuts. Pat the
  dough out into a 1/2-inch thickness on a cutting board. Using a floured
  2-1/2 in. to 3-in. diameter crinkled round biscuit cutter, cut out rounds
  from the dough.  Gather the scraps togvether and repeat until all the dough
  is used and there are 16 round.  Place 8 of the rounds on an ungreased
  baking sheet.  Top each round with a piece of the chocolate and one of the
  remaining circles of dough. Press the edges gently to seal. Bake for 17-19
  minutes, or until lightly browned. Remove the baking sheet to a wire rack
  and cool 5 minutes. Using a spatula, transfer the scones to the wire rack
  to cool. Serve warm or cool completely and store in an airtight container.
  VARIATION (Randy's Preference):  Make the dough as above, omitting
  bittersweet chocolate, substituting 1/2 c. unsalted peanuts for the chopped
  peanuts and kneading in 3/4 c. semisweet chocolate chips at the same time.
  Put the dough into a 9-inch diameter circle on a baking sheet. With a
  serrated knife, cut into 8 wedges.  Bake 20-22 minutes, or until a cake
  tested or toothpick inserted into the center of a scone comes out clean.
  Cool as above and recut into wedges, if necessary.
  
  Source:  Tandika Star, FidoNet Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Chip 100% Whole Wheat Bread
 Categories: Breads
   Servings:  6
 
  1 1/2 ts Salt
  1 1/2 tb Powdered milk
  1 1/2 tb Cooking oil
      4 tb Chocolate syrup
      1    Envelope rapid rising yeast
  1 1/8 c  HOT tap water
      3 c  100% whole wheat flour
    1/2 c  Chocolate chips (semi-sweet
           -or milk chocolate, your
           -choice)
 
  Chocolate Chip 100% Whole Wheat Bread
  
  Grated zest (outer peel) of one orange
  
  Put all ingredients except chocolate chips into the bread maker in the
  order listed.  Run the machine as if making raisin bread ("MIX BREAD"
  setting on Hitachi and Regal machines).  At the point where you'd add the
  raisins to the dough, add the chocolate chips.  For easy removal from the
  pan, let the machine run completely through its cool-down cycle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Stuffed Peanut Butter Scones
 Categories: Breads, Chocolate
   Servings:  6
 
      2 c  Flour
    1/2 c  Lt brown sugar, firmly
           -packed
  2 1/2 ts Baking powder
    1/4 ts Salt
    1/4 c  Unsalted butter, chilled
    3/4 c  Peanut butter, creamy
    1/4 c  Milk
      2 lg Eggs
      2 ts Vanilla
    1/2 c  Unsalted peanuts, chopped
  1 1/2 oz Bittersweet chocolate,
           -broken into 8 equal pieces
 
  Preheat oven to 375 degrees.
  
  In a lg bowl, stir together the flour, brown sugar, baking powder, and
  salt. Cut the butter into 1/2-inch cubes and distribute them over the flour
  mixture.  With a pastry blender or two knives used scissors fashion, cut in
  the butter until the mixture resembles coarse crumbs.  In a sm bowl, stir
  together the peanut butter mixture to the flour mixture and knead until
  combined.  Knead in the peanuts.
  
  Pat the dough out into a 1/2-inch thickness on a cutting board. Using a
  floured 2-1/2 in. to 3-in. diameter crinkled round biscuit cutter, cut out
  rounds from the dough.  Gather the scraps togvether and repeat until all
  the dough is used and there are 16 round. Place 8 of the rounds on an
  ungreased baking sheet. Top each round with a piece of the chocolate and
  one of the remaining circles of dough. Press the edges gently to seal. Bake
  for 17-19 minutes, or until lightly browned. Remove the baking sheet to a
  wire rack and cool 5 minutes. Using a spatula, transfer the scones to the
  wire rack to cool. Serve warm or cool completely and store in an airtight
  container.
  
  VARIATION (Randy's Preference):  Make the dough as above, omitting
  bittersweet chocolate, substituting 1/2 c unsalted peanuts for the chopped
  peanuts and kneading in 3/4 c semisweet chocolate chips at the same time.
  Put the dough into a 9-inch diameter circle on a baking sheet.  With a
  serrated knife, cut into 8 wedges.  Bake 20-22 minutes, or until a cake
  tested or toothpick inserted into the center of a scone comes out clean.
  Cool as above and recut into wedges, if necessary.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Chip Banana Bread
 Categories: Breads, Chocolate
   Servings:  4
 
      2 c  Mashed bananas
      1 tb Grated orange
           Rind
    1/3 c  Orange juice
      3    Eggs
      1 c  Packed brown
           Sugar
    1/3 c  Vegetable oil
  2 1/2 c  All-purpose flour
      1 c  Chocolate chips
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 ts Nutmeg
 
  In bowl, blend bananas, rind and juice. Beat in eggs. Stir in sugar and
  oil. Combine flour, chocolate chips, baking powder and soda, salt and
  nutmeg; stir into banana mixture just until blnded. Pour into 4 greased
  5-3/4- x 3-1/4-inch loaf pans. Bake in 350 degree F oven for 45 to 55
  minutes or until tester inserted comes out clean. Let cool in pan on rack
  for 10 minutes. Remove from pan and let cool completely on rack. Makes 4
  small loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Walnut Butter Bread
 Categories: Breads
   Servings:  2
 
    1/2 c  Warm water
      1 pk Yeast
  3 1/2 c  Flour
      1 tb Sugar
  1 1/4 ts Salt
      4    Eggs, room temp.
     12 tb Butter, softened
      1 c  Walnuts, chopped(lg. pieces)
      6 oz Chocolate, semisweet *
 
  * Use 6-one ounce squares, broken or chopped in large pieces.
  
  Put the water in a large mixing bowl and sprinkle in the yeast. Stir and
  allow to stand for 5 minutes to dissolve.
  
  Add the flour, sugar, salt, and eggs to the yeast mixture and beat
  vigorously until well blended. Beat in the butter in Tablespoon sized
  pieces until it is all incorporated and the batter is smooth. Cover the
  bowl with plastic wrap and let the batter rise to double its bulk.
  
  Stir the batter down and add the walnuts and chocolate pieces. Spoon the
  batter into two greased 8 1/2x4 1/2x3-inch loaf pans (the pans should be
  half full so th eloaves will have nicely rounded tops when they finish
  baking) Bake in a preheated 350 oven for about 45 minutes.
  
  Remove from the oven and allow to rest for 5 minutes, then turn loaves out
  onto racks. Makes 2 loaves; about 16 slices each.
  
  Source: The Breakfast Book, Marion Cunningham Posted by: Pat Finch, August
  1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Stuffed Peanut Butter Scones (Randall Chrisman)
 Categories: Breads, Chocolate, Desserts
   Servings:  6
 
      2 c  Flour
    1/2 c  Lt brown sugar, firmly
           -packed
  2 1/2 ts Baking powder
    1/4 ts Salt
    1/4 c  Unsalted butter, chilled
    3/4 c  Peanut butter, creamy
    1/4 c  Milk
      2 lg Eggs
      2 ts Vanilla
    1/2 c  Unsalted peanuts, chopped
  1 1/2 oz Bittersweet chocolate,
           -broken into 8 equal pieces
 
  Preheat oven to 375 degrees.
  
  In a lg bowl, stir together the flour, brown sugar, baking powder, and
  salt. Cut the butter into 1/2-inch cubes and distribute them over the flour
  mixture.  With a pastry blender or two knives used scissors fashion, cut in
  the butter until the mixture resembles coarse crumbs.  In a sm bowl, stir
  together the peanut butter mixture to the flour mixture and knead until
  combined.  Knead in the peanuts.
  
  Pat the dough out into a 1/2-inch thickness on a cutting board. Using a
  floured 2-1/2 in. to 3-in. diameter crinkled round biscuit cutter, cut out
  rounds from the dough.  Gather the scraps togvether and repeat until all
  the dough is used and there are 16 round. Place 8 of the rounds on an
  ungreased baking sheet. Top each round with a piece of the chocolate and
  one of the remaining circles of dough. Press the edges gently to seal. Bake
  for 17-19 minutes, or until lightly browned. Remove the baking sheet to a
  wire rack and cool 5 minutes. Using a spatula, transfer the scones to the
  wire rack to cool. Serve warm or cool completely and store in an airtight
  container.
  
  VARIATION (Randy's Preference):  Make the dough as above, omitting
  bittersweet chocolate, substituting 1/2 c unsalted peanuts for the chopped
  peanuts and kneading in 3/4 c semisweet chocolate chips at the same time.
  Put the dough into a 9-inch diameter circle on a baking sheet.  With a
  serrated knife, cut into 8 wedges.  Bake 20-22 minutes, or until a cake
  tested or toothpick inserted into the center of a scone comes out clean.
  Cool as above and recut into wedges, if necessary.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Chip Nut Muffins
 Categories: Breads, Desserts, Muffins
   Servings:  4
 
      1 c  Chocolate Chips
  2 1/3 c  Whole Wheat Flour
      2 ts Baking Powder
    3/4 ts Salt
    3/4 c  Sugar
      1    Egg; Lg, Slightly Beaten
    3/4 c  Skim Milk
    1/2 c  Orange Juice
    3/4 c  Walnuts; Chopped
      2 ts Orange Peel; Grated
 
  Servings:  4
  
  Chop the chocolate chips into small chips, (Or use the mini-chips). Combine
  the flour, baking powder, salt and sugar.  Beat the egg with the milk and
  orange juice.  Add the mixture to the dry ingredients and continue to beat
  by hand for 1 minute.  Stir in the chocolate chips, walnuts and orange
  peel.  Spoon into muffin tins that have been sprayed with a non-stick
  coating, filling 2/3rds full.  Bake at 35 o degrees for 15 to 20 minutes or
  until golden brown.  Remove from the tins and cool on a rack. Spread with a
  combination of 1/4 cup of chocolate chips, 1 tb of margarine and 1 ts of
  corn syrup that has been heated until the chips have melted and the mixture
  is well blended.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Raspberry Muffins
 Categories: Muffins, Chocolate, Breads
   Servings: 12
 
     15 oz Canned Raspberries *
      2 c  Self-Rising Flour
    1/2 c  Sugar
    1/2 c  Chocolate Bits Or Chips
      1    Lightly Beaten Egg
      2 oz Melted Butter
    3/4 c  Buttermilk
 
  * Use canned raspberries and syrup.
  ~-------------------------------------------------------------------------
  Preheat oven to 375F, prepare pans.  Pour undrained raspberries into a
  pan, bring to a boil, boil without stirring for about 12 minutes, or until
  mixture is thick and a jam-like consistency; cool.  Combine the sifted
  flour, sugar and chocolate in a bowl.  Mix egg, butter and buttermilk. Stir
  dry mix into wet mix until just combined.  Gently fold in the raspberry
  mixture.  Spoon into pans and bake for about 15 minutes or until done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Chip Banana Muffins
 Categories: Muffins, Breads
   Servings:  9
 
      3 c  All purpose flour
      1 c  Sugar
      4 ts Baking powder
      1 ts Cinnamon
      1 ts Salt
      2 c  Milk
      1 c  Mashed banana (approximately
           -3)
    1/2 c  Butter, melted
      2    Whole eggs
      6 oz (1 cup) semi sweet chocolate
           -chips
    3/4 c  Finely chopped nuts (or
           -substitute)
      1 c  Raisins
 
  Preheat oven 400 degrees
  
  Combine flour, sugar, baking powder, cinnamon and salt; make a well in
  center. In another bowl combine milk, bananas, butter and eggs; add to well
  in the dry ingredients.  Add chips and 1/2 c nuts, stir until dry
  ingredients are just moistened.
  
  Spoon mixture into greased or paper lined muffin cups. Filling each one 3/4
  full. Sprinkle approximately 1 tsp chopped nuts over each muffin.
  
  Bake 18-20 minutes Cool 5 minutes, and then remove from pans.
  
  Makes 9  3" muffins
  
  NOTE: this is made for the JUMBO muffin tins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Crumble Coffee Cake Muffins
 Categories: Muffins, Breads
   Servings: 12
 
MMMMM-------------------------CRUMBLE MIXTURE------------------------------
      2 oz Ghirardelli Sweet Dark
           -Chocolate
      2 tb Packed brown sugar
    1/2 ts Grated fresh orange rind
    1/2 ts Ground cinnamon
    1/4 ts Instant coffee
      1 tb Cold butter
    1/4 c  Pecans

MMMMM-----------------------COFFEE CAKE MIXTURE----------------------------
  1 3/4 c  Unsifted flour
    2/3 c  Sugar
      1 tb Baking powder
    1/2 ts Salt
    1/2 c  Cold butter
      1    Egg
    1/2 c  Half & half
      1    Egg yolk
      2 ts Water
 
  Servings: 12
  
  DIRECTIONS: Crumble mixture: Place pieces of broken chocolate and brown
  sugar in food processor or blender. Process about 15 to 20 seconds or until
  as fine as coarse ground coffee. Add orange rind, cinnamon, coffee, butter
  and pecans. Process a short time until nuts are finely chopped. Set aside.
  
  Coffee Cake: Place flour, sugar, baking powder and salt in food processor;
  process for a few seconds to combine or prepare by hand using a pastry
  blender. Sprinkle small butter cubes over dry ingredients. Process only 5-6
  seconds to distribute butter into very small pieces, or use pastry blender.
  Transfer to a bowl. Spread mixture to form a well in the center. Beat whole
  egg lightly with half & half. Pour, all at once, into dry ingredients.
  Using a folding motion, stir to combine ingredients- mixing only until
  liquid is all absorbed. (Do not overmix. This should take only 15-20 hand
  strokes.) Sprinkle the crumble mixture over dough in bowl. With a table
  knife, draw across in 2 directions to marble crumble with dough. (Do not
  combine thoroughly.) Heavily grease cups of muffin pans, disposable foil
  pans, glass custard cups or cupcake liners. When portioning dough, mixture
  will be rough but will come together after baking. To make large size
  muffins, fill cups level to top, yielding 9 muffins. For medium muffins,
  fill cups 2/3 full, yielding 12 muffins. Prepare egg wash by mixing water
  with egg yolk. Brush muffins with egg wash. Bake at 400-F for 15-17
  minutes, depending upon the size of the muffins. Muffins should be golden
  brown and baked in the center. Cool in pans about 5 minutes to firm muffins
  before removing. Serve warm.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Quick Bread
 Categories: Breads, Chocolate
   Servings:  6
 
      2 oz Unsweetened chocolate
    1/3 c  Sweet butter
      2    Eggs
    1/3 c  Honey
      1 c  Warm mashed potatoes (in a
           -pinch, use instant)
    1/4 c  Rum, brandy or orange juice
      1 ts Vanilla
      1 ts Grated orange peel
  1 1/2 c  Unbleached white flour
      2 ts Baking powder
    1/2 ts Salt
 
  Makes one loaf.
  
  Preheat oven to 350F.  Melt the chocolate and butter together. In a mixing
  bowl beat the eggs until light and thick.  Beat in the honey, potatoes,
  chocolate and butter, rum, vanilla and orange peel.
  
  Sift together the flour, baking powder and salt.  Combine with liquid
  ingredients and fold together, until just mixed.  Pour batter into a
  greased loaf pan and bake 50 to 55 minutes or until the top feels springy.
  Let it sit in its pan for 10 minutes before removing to cool on a rack.
  
  For a sweeter chocolate bread, use 2 oz. semi-sweet chocolate and 1/2 cup
  honey.
  
  The Garden Way Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Chip Muffins
 Categories: Muffins, Breads
   Servings: 12
 
    1/2 c  Sugar,
      2    Eggs
      1 c  Milk,
    1/2 c  Yoghurt,
      1 ts Vanilla essence
    1/2 c  Chopped chocolate or
           -chocolate chips
 
  Wet Mix - 1/2 cup butter or margarine, Dry Mix - 3 cups self-raising flour
  
  Preheat oven to 350oF, prepare pans. Thoroughly blend the margarine & sugar
  & beat in the eggs, milk, yoghurt & vanilla. Mix in the chips. Gently fold
  the  flour into the wet mix. Place in pans & bake for 15-20 mins. Makes
  12-14.
  
  Variations: Double Choc: Add 2 Tbsp cocoa blended with 4 Tbsp of boiling
  water to the wet mix. Choc & Raisin &/or Pecan: Add 1/2 cup chopped raisins
  and/or 1/2 cup chopped pecans to the wet mix of Choc or Double Choc
  muffins. Chocolate Macaroon: Add 1/2 cup dessicated coconut to any of the
  above recipes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate or Cocoa Waffles
 Categories: Breads, Osg
   Servings:  1
 
      3 ea Eggs
      1 c  Milk
    1/2 c  Sugar
    1/2 ts Salt
    1/2 c  Fat; softened or melted
  1 3/4 c  Flour
    1/4 c  Cocoa
      2 ts Baking powder
           Vanilla; optional
 
  Sift baking powder, salt and cocoa with flour. Seperate whites and yolks of
  eggs. Beat the yolks, add some of the milk and blend well. Add sugar to
  milk and eggs, stirring to dissolve sugar. Add dry ingredients all at once.
  Add melted fat. Last, fold in stiffly beaten egg whites. Bake on waffle
  iron. Serve as a dessert with whipped cream.
  
  Source: Mrs. Vernon Crouse, North Lima Grange, Mahoning County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Christmas Stollen
 Categories: Breads
   Servings: 15
 
    1/2 c  Raisins, dark or golden
    1/4 c  Dried Apricots, chopped
    1/4 c  Unsweetened Apple Juice -or-
           -Rum
      1 pk (or 1 tablespoon) Active Dry
           -Yeast
    1/3 c  Milk, heated to lukewarm
           -(105 to 110 degrees)
    1/2 c  Flour
    1/2 c  Margarine
      2 tb Sugar
    1/4 ts Salt
    1/4 ts Almond Extract
      1 ts Lemon Rind, grated
      1    To 1-1/2 c Flour
    1/2 c  Sliced Blanched Almonds
    1/2 c  Low-Sugar Apricot Preserves
 
  Keywords: Lacto
  
  Combine the raisins, apricots and apple juice (or rum) in a bowl.  Let soak
  overnight or for at least 4 hours.
  
  Combine the yeast, milk and the 1/2 cup of flour in a bowl.  Mix until
  smooth and the mixture looks like think mashed potatoes.  Cover the bowl
  with a damp cloth and let rise in a warm place for 10 minutes, or until
  doubled in bulk.
  
  Meanwhile, cream the margarine, sugar, salt, almond extract and lemon rind.
  Beat in the yeast mixture and 1-1/4 cups of the flour.  Turn the dough out
  onto a lightly-floured surface and knead in about 1/4 cup more flour, or
  until the dough is soft.  Knead for 3 minutes.  Put in a greased bowl,
  cover with a damp towel and let rise in a warm place until doubled, about
  1-1/2 to 2 hours.
  
  Once the dough has doubled, knead in the raisin mixture and almonds.  Knead
  until well mixed.  Roll the dough into a rectangular 12- by 6-inch shape.
  Roll up jelly roll fashion.  Place on a lightly-oiled baking sheet and let
  rise about 30 minutes.  Bake in a 375-degree oven for 25 to 30 minutes, or
  until golden brown.
  
  Cool partially on a wire rack.  Glaze the cool but not cold stollen with
  the apricot preserves.
  
  Serves 15
  
  One Serving = Calories: 162 Carbohydrates: 23 Protein: 2 Fat: 7 Sodium: 116
  Potassium: 121 Cholesterol: 0
  
  Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange
  
  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Christmas Bread Pudding
 Categories: Desserts, Breads, Entertain
   Servings: 12
 
      9 sl Whole Wheat Bread
      8 sl White Bread
      3    Egg yolks; beaten
  1 1/2 c  Cream, light
    1/3 c  Sugar
      1 ds Salt
  1 1/2 ts Vanilla
    2/3 c  Raisins, light
    2/3 c  Raisins, dark
    1/3 c  Candied red cheeries;halved
    3/4 c  Cream sherry
      1 c  Waer
      2    Egg yolks; beaten
    1/4 c  Powdered sugar; sifted
      2 tb Cream sherry
    1/4 ts Vanilla
    1/2 c  Whipping cream
 
  Remove crusts from bread; set crusts aside for another use.  Cover bread
  slices with paper towels and let stand overnight.
  
  For custard, in a heavy medium saucepan combine 3 egg yolks, light cream,
  sugar, and salt.  Cook and stir over medium heat.  Continue cooking till
  mixture coats a metal spoon.  Remove from heat; cool at once by placing
  saucepan in a sink of ice water and stirring for 1-2 minutes. Stir in 1-
  1/2 teaspoons vanilla.  Cover surface with clear plastic wrap.
  
  In a small bowl combine raisins.  Place cherries in another bowl.  Heat 3/4
  c. sherry till warm.  Pour 2/3 c. sherry over raisins; pour remaining
  sherry over cherries.  Set aside.  Cut bread into 1/2 inch cubes (should
  have about 9 cups).  In a bowl fold bread into custard till coated. Grease
  a 6-1/2-cup tower mold (without tube).  Drain raisins and cherries,
  reserving sherry.
  
  Arrange one-fourth of cherries in bottom of the mold; sprinkle 1/3 c.
  raisins into the mold.  Add one-fourth of bread-cube mixture.  Sprinkle
  with 2 Tablespoons reserved sherry.  Repeat layers three times, arranging
  cherries and raisins near edges of the mold.  Lightly press last layer with
  the back of a spoon.  Pour remaining reserved sherry over all.  Cover mold
  tightly with foil.
  
  Set mold into a 4 quart crockery cooker with liner in place.  Pour 1 cup
  water into cooker around mold.  Cover; cook on low heat setting abut 5 1/2
  hours or on high-heat setting about 3 hours or till pudding springs back
  when touched.
  
  Meanwhile, for sherry sauce, in a mixing bowl combine 2 egg yolks, powdered
  sugar, 2 tablesponns sherry, and 1/4 teaspons vanilla.  In a small mixing
  bowl beat whipping cream with a rotary beater till soft peaks form. Gently
  fold whipped cream into egg-yolk mixture.  Cover and chill till serving
  time.
  
  Remove mold from cooker and let stand 10 minutes.  Carefully unmold pudding
  onto a serving platter.  Serve warm with sherry sauce.  (Or, remove pudding
  from mold, cover, and chill.  To serve, return pudding to the same mold.
  Cover with foil and place in the cooker, then pour 1 cup water around mold.
  Cover; cook on high-heat setting for 1 1/2-2 hours or till warm. Let stand
  10 minutes; unmold and serve with sauce.)
  
  For 5- or 6- quart crockery cooker: Use 1 1/2 C. water to pour around mold.
   Leave remaining ingredient amounts the same.
  
  Source: Better Homes and Gardens New Crockery Cookbook. Submitted by:
  Terrie Peterson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Christmas Tree Bread
 Categories: Breads, Entertain
   Servings:  2
 
    1/2 c  Margarine
    1/2 c  Sugar
      2 ts Salt
      2 c  Milk, scalded
      2    Env active yeast
    1/2 c  Warm water
      2    Eggs, lightly beaten
      8 c  Unsifted flour
           Fruit Nut Filling
           Red and green candied
           -cherries, drained
      1    Tube (3/4 oz) white
           -decorator frosting
           Apricot glaze
           FRUIT NUT FILLING:
  1 1/2 c  Light corn syrup
  1 1/2 c  Chopped mixed candied fruit
  1 1/2 c  Sliced almonds
           APRICOT GLAZE:
    1/2 c  Light corn syrup
    1/2 c  Apricot preserves
 
  BREAD:
  
  In large bowl with mixer at medium speed, beat margarine, sugar and salt.
  Add milk, beating until margarine is melted. Sprinkle yeast over water,
  stir until dissolved. Add to margarine mixture with eggs. With mixer at low
  speed add 4 cups of the flour, 1 cup at a time, beating until well mixed.
  Stir in remaining flour with wooden spoon. On lightly floured surface knead
  8 to 10 minutes or until smooth and elastic. Place dough in greased bowl;
  turn to grease top. Cover with towel; let rise in warm place 2 hours or
  until doubled in bulk. Punch down dough; form into ball; cut into quarters.
  Set 2 quarters aside; cover with towel. Use reserved quarters to make two
  Fruit Nut Loaves. (Instructions at end of this recipe.)
  
  On lightly floured surface roll out one quarter into rectangle 15x12
  inches. Cut into 2 triangles each with a base of 10 inches, a height of 12
  inches and 15 inch sides. Place one triangle on large greased cookie sheet.
  Reshape into triangle if necessary. Spread 1 cup of Fruit Nut Filling over
  dough on cookie sheet to within 1/2 inch of edge; moisten edges with water.
  Place second dough triangle over fruit filled one pressing to seal edges.
  Roll out second quarter of dough to 1/2 inch thickness. With 2 1/2 inch
  doughnut cutter cut 17 circles; remove centers. Overlap cut circles on tree
  triangle. Roll out scraps of dough to 1/2 inch thickness; cut one 2 inch
  square. Place on center of base of triangle to form "trunk" of tree. Cut
  one 3 inch star; place on top of tree. Cover; allow to rise in warm place 1
  hour or until almost doubled in bulk. Bake in 350-F oven 35 minutes or
  until golden brown. Remove from oven. Place cherries in center of circles.
  While warm, brush lightly with glaze. Decorate tree with decorator
  frosting. Makes one tree and 2 loaves.
  
  Fruit-Nut Filling: In small saucepan stir together all ingredients.
  Stirring constantly, bring to boil over medium heat and boil 1 minute.
  Cool.
  
  Apricot Glaze: In small saucepan stir together the corn syrup and
  preserves. Stirring constantly, bring to boil over medium heat and boil 1
  minute.
  
  Fruit Nut Loaves: Grease two 8 1/2 x 4 1/2 x 3-inch loaf pans. Roll out
  each quarter of reserved dough into 15 by 9-inch rectangle. Spread 1 cup of
  Fruit Nut Filling over each rectangle of dough to within 1/2 inch of edge,
  roll each rectangle up from short side. Press ends to seal; fold ends
  under; place seam side down into prepared pan. Cover; let rise about 1 hour
  or until doubled. Bake in 350-F oven 40 to 45 minutes or until bread sounds
  hollow when tapped. Remove from oven. While still warm, brush with Apricot
  Glaze.
  
  Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press
  Gazette (newspaper), December 13, 1978
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Christmas Spiral Bread
 Categories: Breads
   Servings:  6
 
      1    Loaf (14-16 oz) frozen sweet
           -or white dough bread,
           -thawed
    1/3 c  Chopped red candied cherries
    1/3 c  Chopped green candied
           -cherries
    1/4 c  Chopped toasted slivered
           -almonds
      1    Slightly beaten egg white
      1    Egg yolk
      1 tb Water
 
  Icing
  
  Grease a 9 x 5 x 3-inch loaf pan. On a lightly floured surface roll dough
  into a 14 x 9 inch rectangle. Combine candied cherries, almonds and egg
  white. Spread over dough. Beginning at short ends, roll each side up
  jelly-roll style to center. Place dough double roll side up in prepared
  pan. Cover, let rise until loaf just comes to top of pan. Combine egg yolk
  and water. Brush over loaf. Bake in 350 degree oven 25-30 minutes. Remove
  from pan and cool on wire rack. Drizzle or spread with icing.
  
  ICING: Mix 1/2 cup sifted powdered sugar and 1 teaspoon milk until smooth.
  Add more milk a few drops at a time to desired consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chrusti - Lover's Knots
 Categories: Breads
   Servings:  3
 
      5    Eggs
      2 ts Vanilla
    1/2 c  Sugar
      2 tb Butter (or shortening)
    1/2 ts Salt
  2 1/2 c  Flour
 
  CHRUSTI - LOVER'S KNOTS
  
  Hot fat at 375 degrees
  
  Sif the flour, sugar and salt together.  Cut in butter.  Add vanilla to the
  eggs and beat until light and frothy.  Mix this into the flour.  Do not add
  more egg than to make the flour dough easily handled.  If using large eggs,
  start with 3 and vanilla and then beat additional egg or eggs until frothy
  if needed. Knead on lightly floured board for 3 minutes.
  
  Roll dough about 1/8 inch thich and cut, with floured knife, into strips 1
  1/2 inches wide and 4 inches long. Make slash 1 inch long in center of each
  piece. Lift and carefully slip one end through the slit.  This forms the
  knot.
  
  Drop the knots carefully into deep fat being careful not to crowd them. Fry
  until they are light golden brown on one side, turn and fry on other side.
  (They are done when fork inserted comes out clean).  Remove, drain on paper
  towel.  When cool, toss in a bag with confectioners sugar.
  
  Makes about 3 doz.
  
  From:  A World of Good Eating
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Buns (The Famous Dutch Sticky Buns)
 Categories: Penn-dutch, Breads
   Servings:  1
 
      1 c  Milk, Scalded
    1/2 c  Raisins, Chopped
      2 tb Currants
    1/2 ts Cinnamon
           Brown Sugar
      2 tb Citron, Finely Chopped
    1/2 c  Yeast, Dissolved In:
    1/4 c  Warm Water
      3 c  Flour
    1/2 ts Salt
      3 tb Butter
 
  Dissolve yeast in warm water and add to milk which has been allowed to
  become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead
  thoroughly until it becomes a soft dough. Place the dough in a buttered
  bowl and butter the top of the dough. Cover bowl and put in a warm place.
  Permit it to stand until the dough becomes three times its original size.
  Roll until it is one fourth of an inch in thickness, brush with butter and
  spread with the raisins, currants, citron, brown sugar and cinnamon. Roll
  as a jelly roll and cut into slices 3/4 inch thick. Place slices in
  buttered pans, spread well with brown sugar, and bake at 400F for 20
  minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Butterfly Rolls
 Categories: Breads
   Servings: 18
 
    1/2 c  Sugar
      1 ts Salt
      1 pk Active dry yeast
  4 1/3 c  Flour,all-purpose
      1 c  Milk
           Butter or margarine
      2 ts Vanilla extract
      2    Eggs
    1/2 c  Brown sugar,packed
    1/2 c  Pecans,chopped
    1/2 c  Raisins,dark seedless
      1 ts Cinnamon,ground
 
  1. In large bowl, combine sugar, salt, yeast and 1 cup flour. In 1-quart
  saucepan over low heat, heat milk and 1/2 cup butter or margarine (1 stick)
  until very warm (120-130'F). Butter or margarine does not need to melt.
  
  2. With mixer at low speed, gradually beat liquid into dry ingredients just
  until blended. Increase speed to medium; beat 2 minutes. Beat in vanilla
  extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2
  minutes scraping bowl often. With wooden spoon, stir in 2 cups flour to
  make a soft dough.
  
  3. Turn dough onto floured surface and knead until smooth and elastic,
  about 10 minutes, working in more flour (about 1/3 cup). Shape into ball;
  place in greased large bowl, turning to grease top. Cover; let rise in warm
  place (80-85'F) until doubled, about 1 1/2 hours.
  
  4. Punch down dough. Turn dough onto lightly floured surface; cut dough in
  half; cover and let rest 15 minutes. Grease 2 large cookie sheets. In small
  bowl, mix brown sugar, pecans, raisins, and cinnamon. In small saucepan
  over low heat, melt 4 T butter or margarine (1/2 stick).
  
  5. With floured rolling pin, roll half of dough into 17 1/2x12" rectangle.
  Brush with half of melted butter; sprinkle with half of brown-sugar
  mixture. From 17 1/2" edge, roll dough jelly-roll fashion; pinch seam to
  sael. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short
  side.
  
  6. Turn wedges short side up. Press handle of wooden spoon across each.
  Repeat with other half of dough.
  
  7. Place rolls 2 inches apart on cookie sheets. Cover; let rise in warm
  place until doubled, about 1 hour.
  
  8. Preheat oven to 350'F. In cup, beat remaining egg; with pastry brush,
  brush rolls. Bake rolls 20 minutes or until golden. Remove rolls from
  cookie sheets; cool on wire racks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Breakfast Cake
 Categories: Breads, 1941
   Servings:  6
 
      2 c  Flour
      4 ts Baking powder
    1/2 ts Salt
    1/4 c  Seedless raisins
      2 tb Sugar
      1 ts Cinnamon
      4 tb Brown sugar
      4 tb Shortening
      1    Egg, well beaten
    1/2 c  Milk
      1 tb Melted butter or butter
           -substitute
 
  Sift flour, measure, and sift with baking powder, and salt.  Add brown
  sugar; cut in shortening with 2 spatulas.  Add egg and sufficient milk to
  form a soft dough.  Add raisins.  Spread in well-oiled and floured cake
  tin.  Pour melted butter over top of cake. Sprinkle with 2 tablespoons
  sugar and cinnamon.  Bake in hot oven (435 F) 20-25 minutes. Mrs. Murray
  Nevin, Stoneboro, PA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Breakfast Braid
 Categories: Breads
   Servings:  1
 
    1/2    To 3/4 cup warm water
      4 tb Sugar
      1 pk Active dry yeast
  2 3/4 c  All-purpose flour
    1/4 c  Cold butter or margarine,
           -cut into 4 pieces
      1 ts Salt
      1    Egg, beaten
           Cinnamon Sugar
      1    Egg white, slightly beaten
    1/4 c  Sliced almonds
 
  Makes 1 loaf
  
  Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to
  dissolve yeast and let stand until bubbly, about 5 minutes.
  
  Fit processor with steel blade.  Measure flour, butter, remaining sugar and
  salt into work bowl.  Process until mixed, about 15 seconds.
  
  Turn on processor and very slowly drizzle just enough remaining water
  through feed tube into flour mixture so dough forms a ball that cleans the
  sides of the bowl.  Process until ball turns around bowl about 25 times.
  Turn off processor and let dough stand 1 to 2 minutes.
  
  Turn on processor and gradually drizzle in enough remaining water to make
  dough soft, smooth and satiny, but not sticky.  Process until dough turns
  around bowl about 15 times.
  
  Turn dough onto lightly greased surface.  Cover with inverted bowl and let
  stand 20 minutes.
  
  Prepare Cinnamon Sugar while dough is standing.  Roll out dough into a 9 x
  15-inch rectangle.  Cut into three 3 x 15-inch strips. Spoon 1/3 of
  Cinnamon Sugar lengthwise down center of each strip. Pull one edge of each
  strip over Cinnamon sugar to meet other edge of same strip. Pinch seam to
  seal.
  
  Braid the strips together to form a loaf.  Tuck ends under and pinch to
  seal.  Place braid on greased cookie sheet.  Brush with beaten egg white
  and sprinkle with almonds.  Let stand in warm place until doubled, about 1
  hour.
  
  Heat oven to 375 F.  Bake until evenly brown and loaf sounds hollow when
  tapped, 30 - 35 minutes.
  
  Remove from cookie sheet and cool on wire rack.
  
  CINNAMON SUGAR: 1/4 cup sugar 2 tsp ground cinnamon 1 Tbsp butter or
  margarine, room temperature
  
  Mix ingredients thoroughly.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Coffee Cake
 Categories: Breads
   Servings:  1
 
    1/2 c  Milk
      2 pk Active dry yeast
    1/2 c  Water; warm
    1/2 c  Granulated sugar
    1/2 c  Butter or margarine
      2    Eggs; beaten
      1 ts Salt
  4 1/2 c  All-purpose flour
           Melted butter; for brushing
           -op
           Cinnamon
           Sugar
 
  Scald 1/2 cup milk; let stand 5 minutes. Add 2 pkg. active dried yeast. In
  a large mixing bowl, blend in 1/2 cup warm (105 to 110 degrees) water, 1/2
  cup granulated sugar, 1 stick of butter or margarine, softened, 2 eggs,
  beaten, 1 tsp salt, 4 1/2 cups all purpose flour, one cup at a time. Knead
  for 5 minutes. Butter bowl and dough. Cover and set in a warm, draft free
  location. Let rise 2 hours. Punch down and knead again. Cut into 4
  sections. Roll into a rectangle. Put butter, cinnamon, and sugar on dough.
  Grease cookie sheet. Cut 1/2 way (not all the way through) down with
  alternate left and right slashes. Let rise 2 hours.
  
  Bake in a preheated 350 degree oven for 20 to 25 minutes or until golden
  brown.  Frost, if desired, when cool. Makes 2 coffee cakes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Kuchen
 Categories: Breads, Osg
   Servings:  1
 
      1 ea Egg; beaten in cup milk to
           -finish filling cup
      3 tb Sugar
  1 1/2 c  Flour
  2 1/2 ts Baking powder
      2 ea Apples; sliced
           Topping:
      1 tb Butter
  1 1/2 tb Flour
    1/2 tb Cinnamon
 
  Mix together, pour into greased pan, top with topping. (Apples may be
  omitted.)
  
  Note: No time or temperature given. Assume moderate oven 350 - 400 F.
  
  Source: Mrs. Glenn Hoelzer, Pain Township Grange, Wayne County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Oatmeal Muffins
 Categories: Muffins, Breads
   Servings: 12
 
    3/4 c  Skim or 2% milk
      1 c  Oatmeal, uncooked
    1/2 c  Vegetable oil
      2    Egg whites
    1/2 c  Brown sugar
    1/2 ts Cinnamon
      3 ts Baking powder
      1 c  Flour
      1 tb Grated orange zest
 
  Peeled and chopped bits of apple, optional
  
  Preheat oven to 400 F. Line 12 muffin cups with paper liners. Combine and
  mix milk and oatmeal. Add oil and egg whites, sugar and spice and zest.
  Stir until blended. Combine flour and baking powder, add to mixture, along
  with apple bits and stir just until blended. Bake 15-18 minutes. Makes 12
  muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Raisin Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
      2 tb Sugar
      1 ts Salt
      2 ts Cinnamon
      1 tb Butter
  1 1/4 c  Warm milk
    2/3 c  Raisins (Use ingredients at
           -room temperature)
 
  "It's an unbeatable combination. Cinnamon and raisins are one of everyone's
  favorite combination of flavors and aromas. Our kids especially like this
  fresh homemade bread toasted for breakfast."
  
  Add ingredients into the pan in the order listed, select white bread and
  push "Start". If we are home, we add the raisins at the "beep,beep,beep"
  point near the end of the second mixing as they tend to remain whole.
  Sometimes, we add them at the beginning so they are nice and fine. Try it
  both ways.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Rolls
 Categories: Breads, Desserts
   Servings: 15
 
    1/2    Sweet dough mixture
    1/2 c  Packed light brown sugar
    1/2 c  Pecans, chopped
    1/2 c  Dark seedless raisins
      1 ts Ground cinnamon
    1/4 c  Butter or margarine, melted
           Sugar Glaze (below -- opt)
 
  1. Prepare sweet dough.  Grease well 13" by 9" baking pan.  In a
     small bowl, combine brwon sugar, pecans, raisins, and cinnamon.
     Set aside.  Roll dough into 18" X 12" rectangle.  Brush with
     melted butter; sprinkle with sugar mixture.
  
  2. Starting at an 18 inch side, roll dough jelly-roll fashion.
     Pinch seam to seal.  With roll seam-side down, cut dough crosswise
     into 15 slices; place in pan, cut side down.  Cover; let rise in
     warm place until doubled, about 40 minutes.
  
  3. Preheat oven to 400 F. Bake 25 minutes or until lightly browned.
     Cool slightly in pan on wire rack.  Spread with glaze.  To serve:
     Pull apart with forks.
  
     Sugar Glaze: In small bowl, stir 2 cups confectioner's sugar, 1/2
     teaspoon vanilla extract and about 3 tablespoons water until
     smooth.
  
   --from The Good Housekeeping Illustrated Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Rolls (Bechtel)
 Categories: Breads
   Servings:  8
 
  1 1/2 c  WATER (120-degrees)
    1/2 c  GRANULATED SUGAR
    1/2 c  VEGETABLE OIL
    1/2 c  POTATOES, mashed (unseasoned
           -and
           Without milk)
      1    EGG
      2 ts SALT
      3 tb ACTIVE DRY YEAST
      3 tb NONFAT DRY MILK POWDER
      3 c  UNBLEACHED ALL-PURPOSE FLOUR
  2 1/2    To 3 cups BREAD FLOUR
    1/3 c  BUTTER, softened
    3/4 c  BROWN SUGAR
  1 1/2 tb GROUND CINNAMON
           FROSTING
    1/2 c  BUTTER (1 stick), softened
      2 tb ALL-PURPOSE FLOUR
      1 c  CONFECTIONER'S SUGAR
           Speck      SALT
      1 ts VANILLA EXTRACT
           In a large mixer bowl, place
           -the warm water, sugar, oil,
           Potatoes, egg, salt, and
           -yeast and mix thoroughly.
           -Add the
           Milk powder and the
           -all-purpose flour; beat for
           -3 minutes.
           Gradually add the bread
           -flour, and when the dough
           -is
           Workable, transfer to a
           -lightly floured surface (or
           -use the
           Dough hook attachment on
           -your electric mixer) and
           -knead for
     10    Minutes.
 
  SUETTA BECHTEL'S CINNAMON ROLLS (Makes 8 very large rolls or 27 standard
  rolls)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Rolls
 Categories: Breads
   Servings:  2
 
      2 c  Scalded milk
      1 c  Mashed potatoes or (soak 1/2
           -cup instant flakes - fill
           -cup with
           Boiling water)
      2 pk Yeast
      1 c  Sugar
      7 c  Flour
      2    Beaten eggs
    1/2 c  Shortening
    1/2 c  Chopped nuts
      1 ts Salt
    1/2 c  Raisins
 
  Add yeast to water.  Add shortening to scalded milk.  Add sugar and sugar,
  then the potatoes and eggs.  Mix with electric mixer.  Add yeast mixture.
  Add 3 cups flour and beat adding the rest of the flour gradually.  Do not
  knead. Stir in the raisings and nuts (these can be put on top of the dough
  after it is rolled out also).  Cover and refrigerate for 2-3 hours.  When
  doubled, punch down and divide into two portions.  Roll each piece out,
  spread with melted butter and sprinkle cinnamon and sugar.  Roll up and cut
  into 1 inch slices.  Place on buttered sheet.  Let rise until doubled in
  size. (About one hour)  Bake at 325 degrees for 20-25 minutes.  Cool
  slightly and brush with glaze.  Makes about 2 dozen.
  
  Cinnamon mixture - 1 teaspoon to 1/3 cup sugar for each half of dough.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Rolls
 Categories: Breads
   Servings:  6
 
     12 c  Flour, all purpose
    3/4 c  Margarine
      3 c  Water
      1 c  Sugar
      3 pk Yeast
  1 1/2 tb Salt
      3    Eggs
           Brown Sugar
      2    Sticks of Butter
 
  These rolls have alot of layers due to how thin the dough is rolled out,
  beating the ingredients a real lot is what makes this come out well. There
  is also a trick to getting the sprinkled water just right, just a few
  drops, here and there.
  
  Sprinkle yeast in 3 cups of warm water with 1 tbsp. sugar, mix and let sit
  10 min.  Add 3 cups of flour and beat well with beater.  Let rise until
  spongy (30 min.)
  
  Beat 3 eggs really well, 5 minutes (Frothy & Fluffy).  Soften margarine and
  add 1 cup sugar and beat really, really well till very creamy.  Add to eggs
  and beat till very well blended and add salt.
  
  Add egg mixture to sponge mixture.  Add approximately four to 5 cups flour
  and beat with a beater really well till smooth.  Continue adding flour if
  needed until smooth. to stir put the rest of the flour on a board and put
  the dough in the middle and knead. (You don't have to knead in all the
  flour-only until not sticky and easy to handle.
  
  Put the dough in a warm oven and cover with a damp cloth.  Let rise until
  doubled (about 1 hour.)
  
  Fix pans for Rolls.  Grease 2 large rectangular baking pans with margarine.
  Sprinkle liberally (not packed) (1/4" deep) with brown sugar and dot
  liberally with butter (1 stick per pan)  Sprinkle very lightly with water
  to keep the sugar from burning and sticking.
  
  Punch down dough and let rise 1/2 hour more.  Turn out and take 1/2 of the
  dough and roll out to 1/2" thick rectangle.
  
  Spread with soft butter (over all of rectangle) and sprinkle with sugar and
  cinnamon.  Roll up jelly roll style, pulling to stretch dough while
  rolling.  Cut roll into 1" thick slices.  Place in pan-just touching (don't
  crowd)  let rise (covered with a damp cloth) until above the pans.  Bake at
  325-350 for 20-25 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Rolls
 Categories: Breads, Desserts
   Servings: 12
 
      1 lb Loaf frozen bread dough,
           -thawed
    1/2 c  Margarine,melted
    1/2 c  Sugar
      2 ts Ground cinnamon
    1/2 c  Raisins
      2 tb Almonds,chopped,toasted
      2 ts Grated lemon peel
    1/2 c  Powdered sugar
      2 ts Lemon juice
 
  Roll thawed dough on a floured surface to 14 x 8" rectangle. Reserve 2
  tbsp. margarine for later use;brush the remaining over the dough.Combine
  sugar and cinnamon;sprinkle over the dough with raisins,almonds and lemon
  peel.Starting from 14" side,roll up, jelly roll style.Cut into 12
  rolls.Arrange in a 9" greased pie plate or baking pan.Allow to rise in the
  refrigerator overnight. Brush with reserved 2 tbsp. margarine.Bake in 350
  degree oven 30 minutes.Cool 10 minutes.To glaze,combine powdered sugar and
  lemon juice.Brush glaze over rolls.Serves 12.
  
  Note: Recipe can be doubled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Rolls
 Categories: Breads
   Servings: 10
 
     10 oz Buttermilk Biscuits, Refrig.
           -(10 biscuits in "tube")
      5 ts Margarine; melted
      5 ts Brown sugar; packed, divided
      1 ts Cinnamon
    1/2 c  Raisins; dark
      2 tb Raisins; dark
      5 ts Powdered sugar; sifted
      2 ts Water
 
  Preheat oven to 400 F.  Spray 8x8x2 inch baking pan; set aside. Separate
  biscuits; using fingers, flatten each into 3" circle. Brush each circle
  with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar
  and an equal amount of cinnamon, then top each with 1T raisins. Roll each
  circle jelly-roll fashion and arrange in two rows, seam side down, in
  sprayed pan.  Bake until rolls are puffed and golden brown, 8-12 minutes.
  Transfer pan to wire rack and lets rolls cool in pan. In small bown or cup
  combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1
  t at a time, stirring constantly until mixture is smooth and syrupy. Remove
  rolls to serving platter, brush each with an equal amount of sugar mixture.
  Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT,
  1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat.
  Source: WW Favorite Recipes (1986). Hard to eat just one!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Rolls
 Categories: Breads
   Servings: 16
 
      1 tb Yeast
      1 c  Warm water (100 deg F)
      3 tb Molasses
    1/3 c  Dry nonfat milk
      1    Egg, separated
      1 c  Unbleached flour (A)
      3 tb Butter, melted
      1 ts Salt
    1/2 c  Whole wheat pastry flour
  2 1/2 c  Unbleached flour (B)
      3 tb Butter, softened
    1/3 c  Sugar
      1 tb Cinnamon
    1/3 c  Raisins
      1    Egg
      1 c  Cool water
 
  Sprinkle yeast over warm water; stir to dissolve.  Add molasses, then dry
  milk.  Let rise 10 minutes.  Fold in beaten egg yolk, followed by beaten
  egg white. Allow to rise 30-40 minutes.
  
  Stir in first of the unbleached flour (A) until blended; beat 10 minutes.
  Cover bowl, set in warm place and let rise about 1 hour 20 minutes.
  
  Fold in melted butter and salt.  Add pastry flour and additional unbleached
  flour (B), 1 cup at a time, folding in (do not stir).  When dough holds
  together in one piece, turn out onto floured surface.  With floured hands,
  knead dough, adding flour and reflouring board as needed.  Knead until
  smooth and somewhat shiny.  Place dough in oiled bowl, roll dough to oil
  top, and cover with towel. Let rise until doubled in size.
  
  After dough has risen, roll out to 12" x 14" (if making 16 rolls; figure
  3/4" x 14" for each roll when scaling).  Spread with soft butter.  Sprinkle
  with sugar, cinnamon and raisins.  Roll up (crimp edges to roll).  Cut into
  3/4" sections.  Lay rolls flat on oiled cookie sheets and let rise 30
  minutes.
  
  Mix egg with water and brush over rolls.  Bake at 375 degrees for 20
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Rolls
 Categories: Breads, Osg
   Servings:  1
 
 
  Take required amount of dough, either for Parker House or Icebox rolls;
  roll sheet 1/2 to 3/4 inch thick; spread generously with melted butter,
  brown sugar, and cinnamon. Roll like jelly roll, cut in 1 inch slices.
  Place cut side down on a well buttered pan. Let rise in warm place until
  double in size. Bake in moderate oven, 375 F.
  
  Source: Margaret McConnell, Greenford Grange, Mahoning County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Twist (Basic Sweet Dough)
 Categories: Breads
   Servings:  6
 
    1/2    Recipe Basic Sweet Dough
  1 1/2 tb Lightly salted butter or
           -margarine, melted
    1/4 c  Granulated sugar
      1 ts Ground cinnamon
    1/3 c  Dark seedless raisins
    1/4 c  Chopped walnuts
    1/2 c  Confectioner's sugar
      1 tb Warm milk
    1/4 ts Vanilla extract
 
  Prepare the Basic Sweet Dough.  Lightly grease a baking sheet.
  
  On a lightly floured surface, roll out the Basic Sweet Dough to a rectangle
  14 x 10-inches.  Brush with the melted butter.
  
  Mix the sugar and cinnamon; sprinkle over the dough.  Sprinkle with the
  raisins and walnuts.  Roll up the dough, jelly-roll style, starting from
  one long side.  Pinch the ends and seam to seal and place the roll, seam
  down, on the center of the baking sheet.
  
  With scissors, cut the roll at 1-inch intervals almost through to the
  bottom of the roll.  Pull the first slice to the right side and the next
  slice to the left side.  Continue, alternating to the right and left.  Tuck
  in any raisins that fall out.  Cover and let rise in a warm place until
  doubled in volume, about 1 hour.
  
  Heat the oven to 350F.  Bake the coffeecake for 25 to 30 minutes, or until
  lightly browned.  Remove from the baking sheet and cool on a wire rack.
  While the coffeecake is still warm, mix the confectioners' sugar with the
  milk and vanilla; spread over the cake.
  
  Makes one large coffeecake.
  
  NOTE:
  
  For a less sweet coffeecake, omit the confectioners' sugar.  Instead, mix 2
  teaspoons of milk with 1 teaspoon of granulated sugar and brush over the
  bread as soon as it comes out of the oven.
  
  [ The Redbook Breadbook ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon Wreaths
 Categories: Breads, Entertain
   Servings:  2
 
  5 1/2    To 6 - cups flour
    1/4 c  Sugar
      2 ts Salt
  2 1/4 oz Envelopes active dry yeast
      1 c  Milk
      1 c  Butter or margarine
      2    Eggs, at room temperature
           FILLING:
  1 1/2 c  Raisins
      1 c  Chopped walnuts
    1/4 c  Packed brown sugar
      2 ts Cinnamon
           TOPPING:
      1    Egg, beaten
           DOUGH:
           Cinnamon Icing
           Walnuts and raisins
 
  In a large bowl, mix 2 cups flour, sugar, salt and yeast. Heat milk, water
  and butter 120 to 130 degrees; add to flour mixture. Beat 2 minutes. Add
  eggs and another 1/2 cup flour, beat 2 minutes. Stir in enough flour to
  make a stiff dough. Cover bowl with oiled plastic wrap. Let rise 20
  minutes.
  
  Combine filling ingredients: set aside. Turn dough onto floured surface;
  divide in half. For each wreath, roll half the dough into and 18 x 10"
  rectangle. Spread with half the filling; roll into 18" log. Pinch seams.
  Place, seam sides down, on an aluminum foil lined baking sheets.
  
  Form each into a circle; pinch ends together. Slash dough at 1" intervals;
  gently, turn each piece of dough on its side. Cover with oiled plastic
  wrap; let rise 45 minutes or until double in size. Preheat oven to 375
  degrees. Brush dough with beaten egg. Bake 25 minutes or until golden. Cool
  on racks. Drizzle on cinnamon icing. Decorate with walnuts and raisins.
  Makes 2 coffee breads.
  
  Cinnamon Icing:
  
  In a small bowl, combine 1/4 cup packed brown sugar and 1 tablespoon
  boiling water; mix to dissolve sugar. Whisk in 1 cup powdered sugar, 1/4
  teaspoon cinnamon and 2 to 3 tablespoons milk to make a smooth glaze.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cinnamon-Raisin Bread
 Categories: Breads
   Servings:  2
 
  1 1/2 c  Raisins
    1/2 c  Warm water
      1 pk Dry yeast
    1/2 c  Sugar
      1 c  Milk
    1/2    Stick (4 Tbsp) butter
      1 tb Salt
    1/8 ts Grated nutmeg
  1 1/2 c  Whole-wheat flour
      2    Eggs, beaten
  3 1/2    To 4 cups all-purpose flour,
           -or as needed
           Milk (for brushing the
           -dough)
      4 ts Ground cinnamon mixed with 2
           -Tbsp sugar
           Set the raisins to soak in
           -enough hot tap water to
           -cover.
           Combine the warm water and
           -yeast with a pinch of the
           Sugar and let rise until
           -very foamy, about 10
           -minutes.
           Heat the milk, remaining
           -sugar, butter, salt, and
           -nutmeg
           Until the mixture is
           -lukewarm and the butter is
           -partly
           Melted.  Pour into a large
           -mixing bowl.
           Beat in the whole-wheat
           -flour, then the yeast
           -mixture,
           Eggs, and 3 cups of the
           -all-purpose flour.  Knead
           -until
           Smooth on a lightly floured
           -surface, adding all-purpose
           Flour as necessary to make a
           -medium-soft but manageable
           Dough.
           Form the dough into a ball
           -and turn it around in a
           Buttered bowl; place the
           -buttered side up.  Cover
           -the
           Bowl with plastic and let
           -dough rise until doubled,
           -about
      1    Hour.
 
  Makes 2 loaves
  
  Punch the dough down, turn it out onto a kneading surface, and cut it in
  half.  Roll each half out to make a rectangle measuring about 7 x 20
  inches.  Brush all over with milk and sprinkle with half of the
  cinnamon-sugar mixture.  Drain the raisins and pat them dry. Sprinkle half
  of them evenly on each rectangle of dough. Beginning with a short end, roll
  up each rectangle tightly and pinch the ends closed. Fit each, seam down,
  into a greased 8 x 4-inch loaf pan.
  
  Cover the pans with a towel and let the dough rise for about 1 hour, or
  until risen 1 inch above the edges of the pans.
  
  While the loaves are rising, preheat the oven to 350 F.
  
  Bake the loaves in the center of the oven for about 45 minutes, or until
  they are a good golden brown and slightly shrunken from the sides of the
  pans.
  
  Turn the loaves out of the pans and cool, covered with a towel, on a rack.
  For the best flavor, wrap the cooled loaves in plastic and let them mellow
  for 24 hours before serving.
  
  Better Than Store-Bought From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Citrus Dumplings
 Categories: Breads, Microwave
   Servings:  2
 
    1/2 ts Finely Shredded Orange Peel
    1/2 c  Orange Juice
      2 ts Cornstarch
    1/4 ts Ground Cinnamon
     11 oz Mandarin Orange Sections *
    1/2 c  Bisquick
      2 tb Sugar
      2 tb Milk
      1 ts Sugar
      1 ds Ground Cinnamon
 
  * Mandarin orange sections should be drained.
  ~-------------------------------------------------------------------------
  In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t
  ground cinnamon.  Micro-cook, uncovered, on 100% power for 1-1/2 to 2
  minutes or till thickened and bubbly, stirring every 30 seconds.  Stir in
  drained mandarin orange sections and finely shredded orange peel.
  Micro-cook, uncovered, on 100% power for 1 to 1-1/2 minutes or until
  mixture is heated through.  Meanwhile for dumplings, stir together Bisquick
  and 2 T sugar.  Add milk, stirring just until moistened.  Drop mixture into
  four mound atop the hot orange mixture.  Micro-cook, uncovered, at 50%
  power for 6 to 7 minutes or till dumplings are just set. Stir together the
  1 t sugar and dash of ground cinnamon.  Sprinkle sugar mixture atop
  dumplings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Claudia'a (??) Quick Cinnamon Rolls
 Categories: Breads, Desserts
   Servings: 12
 
    1/2 c  Milk, hot
      3 tb Shortening
      3 tb Granulated sugar
  1 1/2 ts Salt
      1    Envlp yeast, active dry
    1/2 c  Water, warm
      1    Egg, slightly beaten
  3 1/4 c  Flour, pre-sifted
    1/8 c  Butter, melted
    1/3 c  Brown sugar
  1 1/4 ts Cinnamon, ground
    1/2 c  Raisins (optional)
  1 1/3 c  Powdered sugar
      1 ts Vanilla
      6 ts Water, warm
 
  Calories     per serving:             Number of Servings:  12 Fat grams per
  serving:              Approx. Cook Time: 30MIN Cholesterol per serving:
  Marks:
  
  *DIRECTIONS*
  
  ROLLS: In a mixing bowl, combine milk, shortening, granulated sugar and
  salt. Soften yeast in warm water. Add to milk mixture. Add egg. Stir in
  flour to make a soft dough. Turn onto lightly floured board. Knead lightly
  until smooth. Grease 13x9-1/2x2" baking pan. Roll out dough into rectangle.
  Brush with butter. Combine brown sugar and cinnamon. Sprinkle dough with
  brown sugar mixture and raisins, if desired. Roll up lengthwise like a
  jellyroll. Cut into thick slices, about 1" wide. Arrange in pan. Let rise
  for about 1 hour. Preheat oven to 350 degrees; bake for about 30 minutes.
  Upon removing from oven, spread immediately with the icing.
  
  ICING: Mix powdered sugar and vanilla with the 6 tsp. warm water to make a
  glaze.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clootie Dumpling
 Categories: Breads
   Servings:  6
 
      6 oz Plain flour
      3 oz Shredded suet (usually
           -available at your butcher)
      3 oz Currants (dark raisins)
      1 oz Sultanas (white raisins)
      2 oz To 3 oz castor sugar
      1 ts Ground cinnamon
    1/2 ts Baking soda
    3/4 c  Buttermilk or sour milk
 
  Mix flour with suet, fruit, sugar, cinnamon and soda. Stir in enough milk
  to make a soft batter. Dip a pudding cloth (cheesecloth) into boiling
  water, sink it in a basin large enough to hold the batter. Dredge it
  lightly with flour and spoon in the batter. Draw the fullness of the cloth
  together evenly, then tie it tightly with string, but leave enough room for
  the dumpling to swell. Place a saucer or plate in the bottom of a large
  saucepan. Lift the dumpling into the pan. Pour in enough boiling water to
  cover. Simmer for a full 2 hours, then untie. Turn out carefully onto a hot
  serving dish. Dredge with castor sugar. Serve with hot custard sauce.
  Yields 4 to 6 servings.
  
  For the hot custard sauce, we usually use Byrd's Custard. If you have the
  availability of British goods in your area, they should have Byrd's
  custard. It comes in a large tin, like a container of powdered chocolate
  for chocolate milk. Just follow the directions to make a custard, only
  dilute it a little more to make it sauce-like.
  
  GSD
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Clover Leaf Rolls
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Water; hot
    1/4 c  Sugar
      3 tb Shortening
      1 ts Salt
 
  Combine first 4 ingredients. Dissolve yeast, 1 t. sugar in water, add to
  first mixture. Add egg and enough flour so dough can be kneaded on board.
  Roll in small balls, place 3 in greased muffin tins. Cover and let rise to
  double its size. Bake at 425 F., 12 or 15 minutes.
  
  Source: Mrs. George Spurling, Mason Grange, Warren County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cocoa Bread
 Categories: Breads, 1941
   Servings:  6
 
  5 1/2 c  Flour
      1    Cake compressed yeast
           OR 1  cake dry yeast
      2 c  Milk, scalded and cooled
    1/2 ts Salt
    1/2 c  Cocoa
    1/4 c  Shortening
      2    Eggs, well beaten
    1/2 c  Sugar
 
  Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. Add 3 cups
  flour and beat until smooth.  Cover and set aside to rise in a warm place
  until light.  Add shortening and sugar, which have been creamed together,
  eggs, cocoa, salt, and remainder of flour or enough to make a soft dough.
  Knead lightly and place in well-oiled bowl. Cover and set in a warm place
  until double in bulk - about 2 hours.  Form into loaves.  Place in
  well-oiled bread pans, filling them 1/2 full.  Cover and let rise again
  until double in bulk.  Bake in hot oven (425 F) 40- 50 minutes. 2 loaves.
  The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cocoa-Nut Bread
 Categories: Breads, Chocolate
   Servings: 10
 
  2 1/4 c  Unbleached All Purpose Flour
  1 1/2 c  Sugar
    1/3 c  Cocoa
  3 1/2 ts Baking Powder
      1 ts Salt
      1 lg Egg
  1 1/4 c  Milk
    1/2 c  Vegetable Oil
      1 c  Nuts; Finely Chopped
 
  Preheat the oven to 350 degrees F.  Grease and flour a 9 X 5 X 3-inch loaf
  pan.  In a large bowl, combine all of the ingredients except the nuts. Beat
  with a spoon for 30 seconds, then stir in the nuts.  Pour the batter into
  the prepared pan.  Bake for 65 to 70 minutes or until a wooden pick,
  inserted in the center, comes out clean.  Cool, on a wire rack in the pan,
  for 10 minutes then remove the loaf from the pan.  Wrap tightly in Aluminum
  foil and cool completely before cutting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coconut-Cranberry Cheese Spread
 Categories: Muffins, Breads
   Servings:  1
 
      8 oz Cream Cheese; softened
    1/4 c  Whole-berry cranberry sauce
      1 ts Grated Orange Rind
    1/8 ts Salt
      2 tb Flaked Coconut
 
  Combine first 4 ingred. stirring until well blended. Spoon into a serving
  dish, and sprinkle with coconut. Serve spread with gingersnaps. Yield: 1
  1/4 c.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coffee Banana Scones
 Categories: Breads
   Servings: 10
 
      2 c  All purpose flour
      4 ts Baking powder
    1/2 ts Salt
    1/4 c  Granulated sugar
    1/2 c  Butter
    1/2 c  Mashed ripe banana
    1/4 c  Milk
    1/4 c  Strong black coffee at room
           -temperature
      1 ts Vanilla
 
  In large bowl, combine flour, baking powder, salt and sugar.  Cut in butter
  until mixture resembles fine crumbs.  In separate bowl, combine banana,
  milk, coffee and vanilla; add to dry mixture, stirring lightly to make a
  moist dough.
  
  On lightly floured board, knead dough lightly for about 30 seconds. Roll
  out dough to 1/2 inch thickness; cut into 3 inch rounds and place on
  lightly greased baking sheet.  Bake in 425 F oven for 15 minutes or until
  lightly browned.  Makes about 10 scones.
  
  Source: Canadian Living Magazine Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coffee Cake (Kaffee Kuchen)
 Categories: Penn-dutch, Breads
   Servings:  1
 
    1/2 c  Butter
      1    Egg, Separated
      1 c  Sugar
      2 c  Milk
  6 1/2 c  Flour
      1 c  Yeast, Dissolved In:
    1/3 c  Lukewarm Water
           Butter, Melted
           Brown Sugar
 
  Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk.
  Add to this the lukewarm milk, alternately with the flour and the dissolved
  yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this
  mixture to rise over night. Flour a bake-board and take out large spoonfuls
  of the dough to which just enough flour has been added to permit it to be
  rolled into flat cakes. Spread on well-greased pie tins and when light
  (about 1-1/2 hours) brush melted butter over the top and strew thickly with
  brown sugar. If preferred, spread "rivels" on top by combining 1/2 cup
  sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on
  top of cakes. Bake at 400F about 20 minutes. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coffee Cake
 Categories: Breads, 1941
   Servings:  6
 
      1    Cake compressed yeast (2 if
           -time is limited)
  1 1/2 c  Lukewarm water
    1/2 c  Sugar
  1 3/4 ts Salt
      2 tb Cinnamon
      1    Egg, well beaten
      5 c  Flour
      1 tb Grated orange peel
    3/4 c  Chopped raisins
    1/2 c  Chopped nuts
    1/4 c  Melted shortening
 
  Soften yeast in lukewarm water.  Add 6 tablespoons of sugar, the salt,
  melted shortening, and egg.  Add raisins, orange peel, and flour, beating
  thoroughly after each addition until a soft dough is formed. (The dough
  should be softer than for bread).  Cover with a warm, damp cloth; allow to
  double in bulk.  Work down and form in two loaves. Place in well-oiled
  pans.  Sprinkle with chopped nuts, cinnamon, and 2 tablespoons sugar. Allow
  to double in bulk. Bake in hot oven (425 F) 30 minutes. 2 small loaves. The
  Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coffee Cake
 Categories: Breads
   Servings:  1
 
      1 c  Milk, scalded
    3/4 ts Salt
    2/3 c  Sugar
      4 tb Shortening
      1    Yeast cake
    1/4 c  Water, warm
      2 c  Flour
           Sugar
           Cinnamon
 
  Pour scalded milk over sugar, flour and salt. Beat till smooth, add yeast
  with 1/4 c. warm water in which it has been dissolved. Let stand and rise,
  the beat down. Put in three 8-inch pans. Let rise, add cream mixed with
  granulated sugar and cinnamon. Spread on top. Bake 20 minutes. Note: Assume
  moderate oven 350 - 400 F. Source: Bertha Nerbugal, Berlin Grange, Erie
  County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coffee Cake
 Categories: Breads, Osg
   Servings:  1
 
      2 tb Fat
      2 tb Peanut butter
    2/3 c  Sugar; granulated
    3/4 ts Salt
      2 ts Cinnamon
      1 c  Flour; sifted
      1 ea Egg
      1 c  Milk; sour
      1 c  Flour; sifted
    1/2 ts Baking soda
      1 ts Baking powder
    1/2 c  Currants; or raisins
 
  Mix fat and peanut butter with sugar until smooth. Sift together flour,
  salt and cinnamon. Mix with butter and sugar until crumbly. Reserve 1/3 c.
  of mixture. Beat egg, add milk, soda and baking powder mixed with second c.
  flour. Combine mixture. Add floured currants or raisins. Put in greased and
  floured baking pan, cover with the 1/3 c. crumbs. Bake in over 375 F. for
  30 minutes.
  
  Source: Mrs. Laura Spicer, Bowling Green Grange, Marion County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coffee Cake #2
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Milk; scalded
    3/4 ts Salt
    2/3 c  Sugar
      4 tb Shortening
      1 ea Yeast cake
    1/4 c  Water; warm
      2 c  Flour
           Sugar
           Cinnamon
 
  Pour scalded milk over sugar, flour and salt. Beat till smooth, add yeast
  with 1/4 c. warm water in which it has been dissolved. Let stand and rise,
  the beat down. Put in three 8-inch pans. Let rise, add cream mixed with
  granulated sugar and cinnamon. Spread on top. Bake 20 minutes.
  
  Note: Assume moderate oven 350 - 400 F.
  
  Source: Bertha Nerbugal, Berlin Grange, Erie County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coffee Can Bread
 Categories: Breads
   Servings:  1
 
      1 pk Dry yeast
    1/2 c  Warm water
           Continued....
 
  Put in bowl and let stand for 15 minutes.  While standing, not you the
  bread, add 1 tbsp. sugar.
  
  Add:  2 more tbsp. sugar             2 tbsp. oil
        1 large can evaporated milk    4 cups of flour
  
  Beat with mixer.  Beat well.  Grease two 1 lb. coffee tins. Grease lid.
  Divide dough into can and cover lightly with lid.  Let rise until lid pops
  up, about 45 minutes.  Bake at 325 degrees for 50 minutes in cans.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coffee Muffins
 Categories: Muffins, Breads
   Servings: 15
 
      1 c  Very strong cold black
           -coffee,
      1 c  Sugar,
      2    Eggs,
      1 c  Yoghurt
      1 c  Flour,
      2 ts Baking powder
 
  Preheat oven to 400oF, prepare pans. Put the first four ingredients into a
  bowl & mix well. Add the dry mix to the wet mix until just combined. Spoon
  into pans & bake for 15-20 mins. Makes 15.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Colonial Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
  3 1/2 c  Bread flour
    1/3 c  Yellow corn meal
  1 1/2 c  Boiling water
    1/3 c  Molasses
      1 ts Salt
      1 tb Butter (or margarine) (Use
           -ingredients at room
           -temperature.)
 
  "An early American favorite with a rich sweet flavor and unique texture.
  Let its taste link today with our American Colonial past."
  
  Place cornmeal into bowl. Carefully pour boiling water into cornmeal,
  stirring to make sure it is smooth. Let stand to cool for about 30 minutes.
  Stir in molasses, salt and butter. Place yeast in pan, bread flour, and
  then cornmeal mixture. Select white bread and push "Start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Colonial Bread
 Categories: Breads
   Servings:  6
 
      1 pk Rapid Rise yeast
  3 1/2 c  Bread flour
    1/3 c  Yellow cornmeal
  1 1/2 c  Boiling water
    1/3 c  Molasses
      1 ts Salt
      1 tb Soft butter
 
  Recipe for the DAK Auto Bakery.
  
  Place cornmeal in a bowl. Carefully pour boiling water into cornmeal. Let
  stand to cool, about 30 minutes. Stir in molasses, salt and butter. Place
  yeast in pan, bread flour and then the cornmeal mixture. Select WHITE BREAD
  and press Start.
  
  SORRY that all my recipes are for the automatic baking machines, i'm sure
  that if you used the "standard technique" for breadmaking, these will be
  the same!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Columbus Day Italian Sweet Loaf
 Categories: Breads
   Servings:  2
 
      2 pk Dry yeast
    1/2 c  Brown sugar
    1/2 c  Warm water
    1/2 c  Melted butter
      2    Whole eggs plus 3 egg yolks
      1 ts Salt
  4 1/2 c  Unbleached white flour
      1    Egg yolk combined with: 2
           -tsp flour
      2 ts Sugar
      2 ts Water
 
  Dissolve the yeast and brown sugar in warm water in a large mixing bowl.
  
  Set aside for about 10 minutes or until the yeast has become foamy. Stir in
  the butter, eggs, additional yolks and salt.  Blend well.  Add the flour, 1
  cup at a time, mixing well.  Turn the dough out onto a floured board and
  knead with additional four for about 5 minutes or until the dough is
  elastic and not sticky.  Divided the dough in half. Flatten and shape each
  half into a round loaf.  Place on a greased baking sheet, cover loosely
  with aluminum foil, and let rise in a warm,draft free place until the
  loaves are doubled in bulk, about 1-2 hours. Brush the egg mixture on the
  top of the loaves and slash twice with a sharp knife.  Sprinkle with
  additional sugar and bake in a preheated 325 F oven for 35-40 minutes.
  
  Cool on a wire rack before slicing. Makes 2 loaves.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Confectioners' Sugar Glaze
 Categories: Breads
   Servings: 24
 
      1 c  Confectioners' sugar,sifted
      2 tb Orange juice
 
  Combine sugar with 1 tablespoon orange juice. Add sufficient additioal
  orange juice to make a medium-thin glaze.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Coors Reuben Braid
 Categories: Breads
   Servings:  6
 
           Jim Vorheis
      3 tb Yellow corn meal
     12 oz Can Coors beer
      1 tb Butter
      1 tb Salt
      1 pk Dry yeast
      1 tb Sugar
      1 tb Honey
      2 c  Bread flour
  1 1/2 c  Rye flour
  1 1/2 ts Caraway seeds
    1/4 c  Bread flour
           Filling:
    1/2 c  Thousand Island dressing
     16 oz Sauerkraut, drained
    1/2 lb Corned beef, thinly sliced
    1/2 lb Swiss cheese, thinly sliced
 
  IN medium saucepan, combine corn meal and beer.  Heat to boiling and simmer
  for 2 minutes.  Stir in butter and salt.  Cool to 105-115 F. Stir in yeast,
  sugar and honey and let stand for 5 minutes. Pour mixture into large mixing
  bowl and add 2 cups of bread flour, stirring until well blended. Add rye
  flour and caraway seeds and mix thoroughly. Place dough on a lightly
  floured board and work in enough of remaining 1/4 cup bread flour to reduce
  stickiness and make dough workable.  Place dough in oiled bowl and turn to
  coat all sides.  Let rise until doubled in bulk.
  
  Punch dough down and let rest for 10 minutes.  Divide dough in half,
  covering one piece.  On a floured surface, roll other piece into rectangle
  not longer than baking sheet.  Trim dough so that rectangle is a true
  shape.  Lightly score dough into thirds lengthwise. Spread 1/2 dressing
  over the center third, leaving 1 inch at top and bottom of section
  uncovered.  Cover dressing with 1/2 sauerkraut, 1/2 corned beef and 1/2
  cheese.  Fold 1 inch at top and bottom over filling and pinch to seal. On
  each side of filling, make cuts at 1-inch intervals. Cuts begin 1/2 inch
  from filling and go to outer edges. Beginning on right, pull top strip
  across middle and seal end on other side of filling.  Pull top left strip
  across middle and seal; alternate in braiding fashion until all strips are
  secured.  Repeat with other ball of dough. Cover and let rest for 30
  minutes.  Place on greased baking sheet and bake at 350 F for 30 minutes.
  Slice to serve.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Bread
 Categories: Breads, 1941
   Servings:  8
 
      1 c  Corn-meal
      2 tb Brown sugar
    3/4 ts Baking soda
      2    Eggs, well beaten
      1 c  Flour
      1 ts Salt
      1 ts Baking powder
    1/4 c  Melted shortening
  1 1/2 c  Sour milk
 
  Sift flour, measure, and sift with baking soda, salt, and baking powder.
  Mix with corn-meal.  Combine shortening, sugar, and eggs. Add sour milk and
  combine with dry ingredients.  Beat only until smooth. Fill well-oiled
  shallow pan 2/3 full.  Bake in hot oven (435 F) 25-30 minutes. 8 servings.
  The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Bread Topping
 Categories: Breads
   Servings:  8
 
    3/4 c  Cornmeal
    1/4 c  Flour,all-purpose
    1/2 ts Salt
  1 1/2 ts Baking powder
      1 tb Sugar
      1    Egg
    1/2 c  Milk
      3 tb Vegetable oil
 
  1. Sift dry ingredients together.
  2. Blend in egg, milk and oil.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Bread Sticks
 Categories: Breads, 1941
   Servings:  2
 
  1 1/2 c  Corn-meal
      1 ts Salt
      1 ts Baking powder
      1 tb Sugar
    1/2 c  Flour
      1 ts Baking soda
      2 c  Sour milk
      2    Eggs, well beaten
      3 tb Melted shortening
 
  Sift flour, measure, and sift with salt, baking soda, baking powder, and
  sugar.  Combine eggs, milk, and shortening.  Add dry ingredients. Beat
  thoroughly.  Fill well-oiled corn-stick pans 2/3 full. Bake in hot oven
  (425 F) 20-25 minutes. 12 servings. The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Bread
 Categories: Breads, Vegetarian
   Servings: 12
 
      2 c  Cornmeal
    1/2 ts Salt
    1/2 ts Baking Soda
      2 ts Baking Powder
      1 tb Sugar -or- Honey
      1    Egg
      1 tb Vegetable Oil
      1 c  Buttermilk -or- Sour Milk (1
           -cup Lowfat Milk + 1
           -tablespoon vinegar)
 
  Combine the cornmeal, salt, baking soda and baking powder in a bowl.  Mix
  well.
  
  Pour into a lightly oiled 8-inch-square baking pan.
  
  Bake in a 400-degree oven for 20 to 25 minutes.
  
  Serves 12
  
  One Serving = Calories: 113 Carbohydrates: 20 Protein: 3 Fat: 2 Sodium: 184
  Potassium: 65 Cholesterol: 24
  
  Exchange Value: 1 Bread Exchange
  
  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Bread Stuffing
 Categories: Breads
   Servings: 12
 
      2 pk Corn bread mix (10 oz)
    1/2 c  Celery,chopped
      1    Onion,medium,minced
    1/2 c  Butter
      2    Egg yolks
           Salt
           Pepper
 
  1. Prepare corn bread, following label directions, or use your own favorite
  recipe. Cool. Crumble enough to make 7 cups and transfer to a large mixing
  bowl.
  2. Saute celery and onion in butter in a large skillet until soft. Spoon
  vegetables and butter over corn bread crumbs.
  3. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture
  over corn bread. Stir lightly to blend. Season with salt and pepper to
  taste.
  Makes approximately 3 quarts, or 12 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Bread Rolls
 Categories: Breads, Osg
   Servings: 12
 
      1 ea Egg; well beaten
      1 c  Milk; sweet
      1 tb Sugar
      1 ts Salt
      1 ts Butter
      1 c  Flour
      1 c  Corn meal
      4 ts Baking powder
 
  Bake in hot, well greased rolls pans. This will make 12 rolls. Bake in oven
  until light brown.
  
  Note: No temperature given. Assume a moderate oven, 350 - 400 F.
  
  Source: Ethel Long, Valley Grange, Jackson County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Bread
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Flour; white
    3/4 c  Corn meal
      4 tb Sugar
      3 ts Baking powder
    1/2 ts Salt
      1 ea Egg
      1 c  Milk
      3 tb Butter; melted
 
  Mix flour, corn meal, sugar, baking powder and salt together in a bowl.
  Pour egg and milk mixture in bowl, beat until well mixed, add melted
  butter, beat again and pour into well greased pan.
  
  Note: Not time or temperature given. Assume a moderate 350 - 400 F oven and
  bake until edges just brown. Corn bread is wonderful baked in a cast iron
  skillet!
  
  Source: Unknown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Bread
 Categories: Breads, Osg
   Servings:  1
 
    1/2 c  Sugar
    3/4 c  Butter
      2 ea Eggs; well beaten
    3/4 c  Milk; sweet
      1 c  Flour
  2 1/2 ts Baking powder
 
  Add a little salt and corn meal to make a think batter.
  
  Note: Time, temperature not given. Assume a moderate 350 - 400 F. oven for
  about 20 minutes or until done.
  
  Source: Alma Linker, Elmore Grange, Ottawa County, OH Mrs. Howard Burson,
  Dan Emmett Grange, Know County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Bread
 Categories: Breads
   Servings:  1
 
      1 c  Corn meal
      1 c  Flour
      3 ts Baking powder
    1/2 ts Salt
      1    Egg
      1 c  Milk
    1/4 c  Melted shortening
 
  Sift together all dry ingredients.  Beat egg, and add milk and shortening.
  Add to dry ingredients, stirring just enough to moisten well. Pour into
  greased pan and bake in a hot oven (400) degrees for about 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Cakes with Sweet Pepper Relish
 Categories: Breads
   Servings:  6
 
      2 ts Olive Oil
      1 md Red Bell Pepper, seeded and
           -finely chopped
      1 md Green Bell Pepper, seeded
           -and finely chopped
      2    Cloves Garlic, peeled and
           -minced
      2 tb Lime Juice
    1/4 ts Sugar
    1/4 ts Salt
      2 ts Finely chopped fresh
           -Cilantro
           Corn Cakes:
      1 c  Flour
    1/2 c  Yellow Cornmeal
      1 ts Sugar
    3/4 ts Baking Powder
    1/2 ts Salt
    1/2 ts Ground Cumin
    1/2 c  Milk
      2 tb Milk
      2    Eggs
    3/4 ts Tabasco Sauce
      3 tb Canned chopped green
           -chilies, drained
      1 c  Frozen Corn Kernels,
           -defrosted
      1 ts Unsalted Butter, cut into
           -slivers
 
  Relish:
  
  Relish:  In a large skillet, heat the olive oil over medium-high heat.  Add
  the red and green peppers and the garlic; saute five minutes.  Stir in the
  lime juice, sugar, and salt.  Cook 2 minutes, or until the juices are
  slightly thickened.  Cool slightly and stir in the cilantro.  Refrigerate
  until completely chilled.
  
  Corn Cakes:  Stir together the flour, cornmeal, sugar, baking powder, salt,
  and cumin.  Stir in the milk, eggs, Tabasco, chilies, and corn.  Let sit 15
  minutes.
  
  In a large non-stick skillet set over medium-high heat, melt a couple
  slivers of the butter. When pan is very hot, spoon 2 Tbsp batter into the
  pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each
  side, or until lightly browned. (The batter should make about 10 to 12
  cakes.) Keep warm while cooking the remaining cakes, adding a little butter
  to the pan before cooking each batch.
  
  Serve the corn cakes with a little of the relish on top.  Makes 6 servings.
  
  Note:  Bottled salsa also can be served with the corn cakes in place of the
  relish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Fritters
 Categories: Breads
   Servings: 16
 
  1 1/2 c  Sifted Flour
  1 1/2 ts Baking Powder
      1 ts Salt
     16 oz Can Cream Style Corn
      1    Egg, Slightly Beaten
      1 c  Corn Oil
           Powdered Sugar
 
  Sift together dry ingredients.  Mix together corn and egg.  Add dry
  ingredients.  Stir slowly.  Heat oil in large skillet over medium heat.
  Drop batter by tablespoonfuls into hot oil, one layer at a time.  Fry about
  2 minutes on each side until golden brown.  Drain on absorbent paper, and
  dust with powdered sugar if desired.  Makes 16 fritters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Fritters
 Categories: Breads
   Servings: 24
 
    1/2 c  Flour
    1/2 c  Cornmeal
      1 ts Baking Powder
      1 ts Salt
      2    Eggs
    1/2 c  Milk
      1 ts Salad Oil
      2    Ears Fresh Corn, 1 cup off
           -the cob
 
  Oil
  
  Heat 3 to 4 inches oil in deep fryer or kettle to 375 degrees. Beat all
  ingredients except corn with a rotary beater until smooth. Dry corn
  thoroughly; add to batter, stir. Drop batter by level tablespoonfuls into
  hot fat; fry until golden brown, about 5 minutes. Drain on paper towels.
  Makes about 24 fritters
  
  SOURCE: Oneida Daily Dispatch 8/13/92, The Kitchen Magician, Barbara Barker
  SHARED BY:Jim Bodle 8/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Lightbread
 Categories: Breads
   Servings:  1
 
      2 c  Cornmeal
      1 c  All-Purpose Flour
    1/2 c  Sugar
      1 ts Baking Soda
      1 ts Salt
      2 c  Buttermilk Or Sour Milk
      3 tb Oil Or Bacon Drippings
 
  Combine dry ingredients; blend in milk and oil.  Spoon into lightly greased
  9" X 5" loaf pan.  Let stand 10 minutes.  Bake at 375F for 35-40 minutes;
  let cool 5 minutes before removing from pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Meal Muffins
 Categories: Muffins, Breads
   Servings:  4
 
      1 c  Unbleached All-Purpose Flour
      4 ts Baking Powder
      2 tb Granulated Sugar
      1 ts Salt
      1 c  Yellow Cornmeal
      2 lg Eggs
    1/4 c  Vegetable Oil
 
  Grease 12 2 1/2-inch muffin cups.  Heat oven to 425F.  Sift flour, baking
  powder, sugar and salt into medium-sized bowl.  Add cornmeal and stir to
  mix well.  In small bowl, beat eggs with fork.  Add milk and oil.  Add all
  at once to dry ingredients.  Stir mixture only until dry ingredients are
  mositened.  Batter will be lumpy.  Drop batter from a tablespoon into the
  prepared muffin cups, filling each cup 1/2 to 2/3rds full.  Bake 15 to 20
  minutes, or until golden brown.  Remove and serve hot with butter, bacon
  and eggs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Meal Muffins
 Categories: Breads, Osg
   Servings:  1
 
    3/4 c  Corn meal
  1 1/4 c  Flour
    1/2 ts Salt
      2 ts Baking powder
      2 tb Sugar
      2 ea Eggs
    3/4 c  Milk
      2 tb Lard
 
  Sift dry ingredients together in bowl, add milk and melted lard and beat
  well. Bake 20 minutes in hot oven.
  
  Note: Hot oven is 400 - 450 F.
  
  Source: Mrs. Frank E. Selby, Poasttown Grange, Butler County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Muffins
 Categories: Breads
   Servings:  1
 
      3 tb Unbleached Flour
      1 tb Sugar
    1/8 ts Salt
      2 tb Milk
           Yellow Corn Meal
      3 tb Yellow Cornmeal
    3/4 ts Baking Powder
      1    Large Beaten Egg Yolk
      2 ts Cooking Oil
 
  In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking
  powder and salt.  Make a well in the center of the dry ingredients.  Stir
  together beaten egg yolk, milk and cooking oil.  Add all at once to the dry
  ingredients, stirring just till moistened.  Line two 6-ounce custard cups
  with paper baking cups.  Fill cups 2/3rds full.  Sprinkle a little
  additional cornmeal atop muffins.  Micro-cook, uncovered, on 100% power
  about 45 seconds or till done, rearranging once.  (When done, the surface
  may appear moist but a wooden pick inserted near the center should come out
  clean.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Muffins
 Categories: Muffins, Microwave, Breads
   Servings:  2
 
    1/3 c  Unbleached Flour
    1/3 c  Yellow Cornmeal
      2 tb Sugar
  1 1/2 ts Baking Powder
    1/4 ts Salt
      1 lg Beaten Egg
    1/4 c  Milk
      4 ts Cooking Oil
           Yellow Corn Meal
 
  In a small bowl sift together flour, 1/3 cup of yellow cornmeal, sugar,
  baking powder, and salt.  Make a well in the center of the dry ingredients.
  Stir together beaten egg, milk and cooking oil.  Add all at once to the dry
  ingredients, stirring just till moistened.  Line four 6-oz custard cups
  with paper baking cups.  Fill 2/3rds full.  Sprinkle a little additional
  cornmeal atop muffins.  Micro-cook, uncovered, on 100% power about 1 1/2
  minutes or till done, rearranging twice.  (When done, the surface may
  appear moist but a wooden pick inserted near the center should come out
  clean.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Muffins
 Categories: Muffins, Vegetarian, Breads
   Servings: 12
 
      1 c  Cornmeal
      1 c  Flour
    1/4 ts Salt
      3 ts Baking Powder
      1 tb Sugar
      1    Egg
      2 tb Vegetable Oil
    3/4 c  Milk
 
  Combine all the ingredients in a mixing bowl.  Mix to blend.  Spoon into
  lightly-oiled muffin tins.
  
  Bake in a 400-degree oven for 15 to 20 minutes, or until golden brown.
  
  Makes 12
  
  One Muffin = Calories: 111 Carbohydrates: 17 Protein: 3 Fat: 3 Sodium: 116
  Potassium: 53 Cholesterol: 24
  
  Exchange Value: 1 Bread Exchange + 1/2 Fat Exchange Source: Holiday
  Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty
  Wedman, M.S.,R.D.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Pancakes
 Categories: Breads, Osg
   Servings:  1
 
  1 1/2 c  Flour
      4 ts Baking powder
    2/3 c  Corn meal
    2/3 ts Salt
      3 tb Sugar; granulated
      1 ea Egg; beaten
  1 1/2 c  Milk
      2 tb Fat; melted
 
  Mix ingredients and beat together for 2 minutes. Pour onto greased griddle
  size of cake desired. Bake until upper sides are filled with bubbles. Turn
  once. Serve piping hot.
  
  Source: Hartford Grange, Licking County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Pone
 Categories: Breads, Osg
   Servings:  1
 
    1/4 c  Shortening
    1/2 c  Sugar
      2 ea Eggs
      1 c  Milk; sweet
    3/4 c  Corn meal
  1 3/4 c  Flour
      2 ts Baking powder
    1/2 ts Salt
 
  Cream shortening and sugar. Add eggs beaten, milk. Sift corn meal, flour
  together with baking powder and salt. Bake about 20 minutes.
  
  Note: Temperature not give, assume a moderate 350 - 400 F. oven.
  
  Source: Mrs. J. L. Powell, Robertsville Grange, Stark County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn Pudding
 Categories: Breads
   Servings:  6
 
      2    Eggs, beaten
      1    Stick margarine, melted &
           -cooled
      1 cn Corn niblets
      1 cn Cream corn
           (Both not drained, regular
           -size cans)
      1    Box jiffy corn muffin mix
 
  Mix together; pour into baking dish.  Bake at 350 until lightly brown and
  firm to touch on top.
  
  From: Claire Tune Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn-Meal Ice-Box Rolls
 Categories: Breads, 1941
   Servings:  6
 
      1    Cake compressed yeast
           OR 1  cake dry yeast
      1 c  White corn-meal
      1 tb Salt
    1/2 c  Sugar
    1/2 c  Lukewarm water
      4 c  Boiling water
      1 c  Melted shortening
      2 c  Potato water
           Flour
 
  Prize winning recipe
  
  Make a sponge of the yeast, 1/2 cup water, and 3 tablespoons flour. Cover
  and allow to stand until light.  Sift corn-meal slowly into the boiling
  water, add salt, and stir constantly until thick. Cook over hot water 30
  minutes.  Add shortening, sugar, and potato water (prepared by boiling 1
  cup diced potatoes in 2 cups water). Stir until well blended. Cool. Add the
  sponge.  Add sufficient flour to make a dough stiff enough to knead. Turn
  onto lightly floured board.  Knead until smooth and elastic. Cover with a
  damp cloth and allow dough to double in bulk. Knead down. Cover closely and
  place in refrigerator. Remove portion of dough required from refrigerator 2
  hours or more before rolls are needed. Allow dough to warm to room
  temperature.  Form into rolls.  Place in well-oiled pans.  Cover and let
  rise until treble in bulk.  Bake in hot oven (450 F) about 15 minutes. The
  unused portion of the dough should be worked down, covered closely with
  waxed paper, and returned to the refrigerator until needed. 75 rolls. Mrs.
  L. Carlile, Sheridan, WY.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn-Meal Turnovers
 Categories: Breads, 1941
   Servings:  8
 
  1 1/2 c  Flour
    3/4 c  Corn-meal
      2 tb Melted shortening
      1    Egg, well beaten
    1/2 ts Salt
    1/4 ts Baking soda
      2 ts Baking powder
      1 tb Sugar
    1/2 c  Milk
 
  Sift flour, measure, and sift with sugar, salt, baking soda, and baking
  powder.  Add corn-meal.  combine with egg, shortening, and milk. Turn onto
  lightly floured board.  Pat into sheet 1/2 inch thick. Cut as for cookies.
  Brush tops with melted butter, and fold half over. Place on well-oiled
  baking sheet.  Bake in hot oven (450 F) 10 minutes. 8 servings. Helen King,
  Mishawaka, IN.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Corn-Meal Muffins
 Categories: Breads, Muffins, 1941
   Servings:  8
 
      1 c  Corn-meal
      2 tb Brown sugar
    3/4 ts Baking soda
      2    Eggs, well beaten
  1 1/2 c  Sour milk
      1 c  Flour
      1 ts Salt
      1 ts Baking powder
    1/4 c  Melted bacon fat
 
  Sift flour, measure, and sift with baking soda, salt, and baking powder.
  Mix with corn-meal.  Combine bacon fat, sugar, and eggs. Add sour milk and
  combine with dry ingredients.  Beat only until smooth. Fill well-oiled
  muffin tins 2/3 full.  Bake in hot oven (435 F) 15-20 minutes. 8 servings.
  The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cornbread Stuffing
 Categories: Breads, Entertain
   Servings:  4
 
      8 tb Unsalted butter
      2 md Onions; finely diced
      2    Celery stalks; finely sliced
      4 c  Yellow cornmeal
  1 1/2 c  All-purpose broth
           -OR low-sodium chicken broth
      2 ts Salt
      2 ts Freshly ground black pepper
      2 tb Fresh thyme leaves; -=OR=-
      1 ts -Dried thyme
      2 tb Chopped fresh sage leaves
           -=OR=-
      1 ts -Dried sage
 
  MELT THE BUTTER in a large pot over medium heat on the stove. Add the onion
  and cook 5 minutes, stirring occasionally. Add the celery and continue to
  cook, stirring occasionally, for 10 minutes. Remove from the heat and pour
  into a mixing bowl. Add the cornmeal, broth, salt, pepper, thyme and sage
  and mix well. Remove the pot from the heat and scrape mixture into a large
  mixing bowl. Place the mixing bowl, covered, in the refrigerator and
  completely chill the stuffing before stuffing a bird or freezing. To
  freeze, divide stuffing between 6 lidded plastic containers or airtight
  freezer bags, label and place in freezer for up to 12 months. Defrost
  overnight in the refrigerator or on the defrost setting of a microwave.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cornbread Muffins
 Categories: Muffins, Breads
   Servings:  6
 
      1 pk Corn muffin mix
      1 sm Can cream corn (1/2 normal
           -size)
      1    Egg
           Chopped jalapenos
 
  Mix all and pour into greased pie pan.  Bake at 400 for about 30 minutes.
  
  Makes the best corn bread I've ever had...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cornbread
 Categories: Breads
   Servings:  6
 
  2 1/4 c  Plain flour
  1 1/2 c  Fine cornmeal
     10 ts Baking powder
    1/2 ts Cinnamon
    1/2 ts Salt
    1/4 c  Sugar
      2 c  Milk
      2    Eggs
      2 tb Butter
 
  Sift the dry ingredients together, to mix in a large bowl.  In a separate
  bowl whisk the milk and eggs together and add to the flour mixture.
  
  Melt the butter and add to the mixture.  Pour into a 2 lb loaf pan and bake
  in a pre-heated oven at 375 F, around the middle of the oven.
  
  Bake until lightly browned; test with a skewer.  Served hot and lightly
  buttered, it goes well with Blackeye Peas Stew.
  
  Source: Caribbean and African Cooking, by Rosamund Grant Typed for you by
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cornbread
 Categories: Breads
   Servings: 16
 
  1 1/3 c  All-purpose flour, unsifted
    1/2 c  Sugar
      5 ts Baking powder
    1/2 ts Salt
      1 c  Yellow cornmeal
      1 lg Egg
  1 1/3 c  Milk
      5 tb Butter or margarine, melted
 
  Preheat oven to 350F.  Grease an 8x8x2-inch baking pan.  Onto a sheet of
  waxed paper, sift together flour, sugar, baking powder, and salt; add
  cornmeal.  In a medium bowl, combine egg, milk, and butter, mixing well.
  Add flour mixture, stirring only until flour mixture is moistened. Spoon
  batter into prepared pan.  Bake until golden brown, 50 to 55 minutes. Cut
  into small squares.  Serve hot or cold.
  
  Makes 16 small servings.
  
  [McCall's COOKING SCHOOL No 12] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cornell Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
      3 tb Soy flour
      3 tb Nonfat dry milk powder
      3 tb Wheat germ
      1 ts Salt
      2 tb Honey
      2 tb Butter
      1    Egg (Use ingredients at room
           -temperature.)
      1 c  Plus 2 Tbsp warm water
 
  "This widely known Cornell bread (developed at Cornell University, we
  understand) is high in protein with its nutritionally enriched combination
  of flours."
  
  Add all ingredients in the order listed, select white bread, and push
  "Start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cornmeal Biscuit Bowls
 Categories: Breads
   Servings:  6
 
  2 1/4 c  Flour
  1 1/4 c  Cornmeal
      4 ts Baking powder
    3/4 ts Paprika
    3/4 ts Salt
    2/3 c  Cold butter, cut in pieces
  1 1/4 c  Milk
      1    Egg, lightly beaten
 
  These biscuit bowls can be stored at room temperature in an airtight
  container for up to 2 days. Fill them with chunky chili.
  
  cornmeal
  
  Cover bottoms and sides of six 1 cup ovenproof bowls or souffle dishes
  smoothly with foil. Generously grease foil. Place bowls upside down on
  lighly greased baking sheet. In large bowl, mix together flour,cornmeal,
  baking powder, paprika and salt. Using pastry blender or 2 knives, cut in
  butter until mixture resembles coarse crumbs. Add milk all at once. Stir
  with fork to form soft dough. Turn out onto lightly floured surface and
  knead gently 10 times. Divide dough equally into 6 pieces and shape into
  balls; roll out each ball into 8 inch circle. Lay circle of dough over
  prepared bowl. Mould to bowl shape. Turn upright and flut edges. Place
  pastry covered bowls upside down on baking sheet. Brush with egg and
  sprinkle with cornmeal.  Bake in 425 F oven for 25-30 minutes or until
  golden and crisp.  Let cool on rack until firm, about 20 minutes. Turn
  bowls over and loosen edges.  Holding loose ends of foil, lift bowl away
  from biscuit.  Let cool completely.  Reheat, if desired, before filling
  with chili.  Makes 6 biscuit bowls.
  
  Origin: Canadian Living, November 1989. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cornmeal Crepes with Berries
 Categories: Breads
   Servings: 10
 
      3 c  Sliced strawberries
      2 tb Sugar
      1 c  Milk
      3    Large eggs
    2/3 c  All-purpose flour
    1/4 c  Yellow cornmeal
      1 ts Vanilla
  2 1/2 ts Butter or margarine
    1/4 c  Apricot jam
           Vanilla low-fat yogurt*
 
  * - or regular sour cream
  ==========================================================================
  Mix strawberries and sugar; set aside. In a blender, whirl milk, eggs,
  flour, cornmeal, and vanilla until there are no lumps.
  Place a flat-bottom 7-8"-wide frying or crepe pan over medium-high heat.
  When pan is hot, add 1/4 teaspoon butter and swirl to coat surface. Pour in
  1/4 cup batter all at once; quickly tilt pan so batter flows over entire
  surface (don't worry if there are a few holes). Cook until surface is dry
  and edge is lightly browned, about 1 minute. Turn with a spatula and brown
  other side. Turn out onto a plate; keep warm. Repeat to cook remainder,
  stirring batter thoroughly before cooking each crepe (cornmeal sinks), and
  stacking crepes as made.
  Spread 1 side of each crepe lightly with jam; fold in quarters. Offer
  crepes with berries and yogurt to add to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cornmeal Mush
 Categories: Penn-dutch, Breads
   Servings:  1
 
      1 c  Cornmeal
      2 qt Boiling Water
      1 ts Salt
 
  Moisten cornmeal with enough cold water to make a paste. Stir paste into
  boiling salted water, beating thoroughly. Let cook over slow fire, stirring
  constantly, about 10 minutes. Pour into a double boiler and cook slowly for
  1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cornmeal Mix
 Categories: Breads
   Servings:  1
 
      4 c  Unbleached All-purpose Flour
    3/4 c  Sugar
      1 c  Vegetable Shortening
      1 tb Salt
    1/4 c  Baking Powder
  4 1/2 c  Cornmeal
 
  In a large bowl, combine flour, salt, sugar and baking powder.  Stir to
  blend well.  With a pastry blender, cut in shortening until evenly
  distributed.  Add cornmeal and mix well.  Put in a large airtight
  container.  Label as CORNMEAL MIX an store in a cool, dry, place.  Use
  within 12 weeks.  Makes about 10 1/2 cups of CORNMEAL MIX.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cornmeal Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      2 c  Cornmeal,sifted*
    3/4 ts Baking soda
    1/2 ts Salt
      1    Egg
  1 1/2 c  Buttermilk
  1 1/2 tb Lard or vegetable shortening
  1 1/2 tb Butter
 
  1. Preheat oven to 400'F.
  
  2. Grease 2 6-cup muffin tins with vegetable shortening or lard. Place in
  oven to heat.
  
  3. Sift cornmeal, soda, and salt into a mixing bowl.
  
  4. Beat egg with buttermilk. Heat shortening with butter until melted; add
  to egg and buttermilk and blend. Add to dry ingredients all at once and
  stir just enough to give the mixture a rough appearance. Add additional
  buttermilk if mixture seems too dry.
  
  5. Pour into hot muffin pans and bake about 20 minutes, or until lightly
  browned. Serve hot with plentyof soft butter and any homemade jelly or jam.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cornmeal Rolls
 Categories: Breads
   Servings:  6
 
  1 1/2 c  All-purpose flour
    3/4 c  Coarse cornmeal
      4 ts Baking powder
      1 ts Salt
    1/4 ts Baking soda
      4 tb Solid vegetable shortening
      1    Egg
    3/4 c  Buttermilk
 
  Preheat the oven to 450 degrees F.
  
  In a bowl sift the dry ingredients.  Cut in the shortening. Beat the egg
  slightly with the milk and add to the dry ingredients.
  
  Toss on a floured board; knead slightly.  Roll 1/2-inch thick and cut with
  a large (3-inch) biscuit cutter.  With the back of a knife, make a crease
  just off center on each round.  Brush with butter, and fold the smaller
  part over, like Parker House rolls. Press the fold gently. Bake in the hot
  oven for 12 to 15 minutes.
  
  Serve hot.
  
  Yield:  about 8 rolls.
  
  From:  NANNY'S TEXAS TABLE - TEXAS COUNTRY COOKING AT THE HOUGHTON RANCH by
  Larry Ross, Simon and Schuster, New York. 1987. ISBN 0-671-62534-9 Shared
  by:  Karin Brewer, Cooking Echo, 4/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cornmeal Sage Biscuits
 Categories: Breads
   Servings: 14
 
  1 1/4 c  White flour
    3/4 c  Yellow cornmeal
      2 ts Baking powder
    1/4 ts Baking soda
    1/8 ts Freshly ground pepper
  1 3/4 ts Minced fresh sage
      4 tb Margarine or veg. oil
    2/3 c  Apple juice (or more)
      1    Egg white; lightly beaten
     14 sm Fresh sage leaves  OR
     30    - VERY SMALL sage leaves
 
  Combine first 6 ingredients in a medium bowl; cut in margarine with pastry
  blender or two knives until pieces are the size of peas. With a fork,
  lightly stir in 2/3 cup of juice until dough is moistened and pulls away
  from sides of bowl. If it seems to dry, add a bit more apple juice. Dump
  dough onto lightly floured board and roll lightly to 3/4-inch thickness.
  Fold in thirds, roll lightly, and fold in thirds again. Roll out to
  1/2-inch thickness. Cut into rounds with 1 1/2-inch or 2-inch cookie
  cutter. Gather cuttings, reroll lightly, and cut more biscuits. Place
  biscuits, touching, on a cookie sheet.
  
  Dip each sage leaf lightly in the egg white and place one on top of each
  biscuit. Bake at 425~ F 12 minutes or until lightly browned.
  
  Serve with chutney or a wild grape jelly or filled with tiny, thinly sliced
  pieces of turkey or with turkey salad.
  
  Fm: Michael Aichlmayr/Staff 71660,3540
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cottage Cheese Dill Bread
 Categories: Breads
   Servings:  1
 
    1/4    To 1/2 cup warm water
      2 tb Sugar
      1 pk Active dry yeast
  2 3/4 c  All-purpose flour
      1 tb Instant minced onions
      1 tb Butter or margarine
      2 ts Dried dill weed
      1 ts Salt
    1/4 ts Baking soda
      1 c  Creamed cottage cheese, room
           -temperature
      1    Egg, beaten
 
  Makes 1 loaf
  
  Vegetable oil or melted butter or margarine
  
  Combine 1/4 cup of the water, sugar and yeast.  Stir to dissolve yeast and
  let stand until bubbly, about 5 minutes.
  
  Fit processor with steel blade.  Measure flour, onions, butter, dill weed,
  salt and soda into work bowl.  Process until mixed, about 15 seconds.
  
  Add yeast mixture to flour mixture.  Process until blended, about 10
  seconds.
  
  Combine cottage cheese and beaten egg.  Pour evenly over flour mixture.
  
  Turn on processor and very slowly drizzle just enough remaining water
  through feed tube into flour mixture so dough forms a ball that cleans the
  sides of the bowl.  Process until ball turns around bowl about 25 times.
  Turn off processor and let dough stand 1 to 2 minutes.
  
  Turn on processor and gradually drizzle in just enough remaining water to
  make dough soft, smooth and satiny but not sticky. Process until dough
  turns around bowl about 15 times.
  
  Turn dough onto lightly greased surface.  Shape into a ball and place in
  lightly greased bowl, turning to grease all sides. Cover loosely with
  plastic wrap and let stand in warm place until doubled, about 1 hour.
  
  Punch down dough.  Shape into smooth ball and place on greased cookie
  sheet.  Roll or pat dough into a circle about 8 inches in diameter. Brush
  with oil and let stand in warm place until almost doubled, about 45
  minutes.
  
  Heat oven to 350 F.  Bake until evenly brown, 35 - 45 minutes.
  
  Remove from cookie sheet.  Cool on wire rack.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cottage Cheese Fritters
 Categories: Breads, Osg
   Servings: 10
 
      1 c  Cottage cheese
      1 ea Egg
    1/4 c  Milk
      1 c  Flour; sifted
      2 ts Baking powder
    1/2 ts Salt
 
  Beat egg, add cottage cheese and mix thoroughly. Stir in milk and sifted
  dry ingredients. Drop by teaspoonfuls in deep fat in skillet at 375 F. Fry
  until brown on both sides, 4 to 5 minutes. Drain on absorbent paper. Makes
  10 fritters.
  
  Source: Mrs. Florence Warstler, Bethlehem Grange, Stark County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Country Bran Muffins
 Categories: Muffins, Breads
   Servings:  8
 
      1 c  40% Bran Flakes Cereal
      1 c  Boiling Water
  2 1/2 c  Unbleached Flour, Sifted
  2 1/2 ts Baking Soda
    1/2 ts Salt
    1/2 c  Shortening
  1 1/2 c  Sugar
      2 lg Eggs
      2 c  All-Bran Cereal
      2 c  Butter/Sour Milk
 
  Combine 40% Bran Flakes and boiling water in bowl.  Let stand 10 minutes.
  Sift together flour, baking soda and salt; set aside.  Cream together
  shortening and sugar in large mixing bowl until light and fluffy, using
  electric mixer at medium speed.  Add eggs, one at a time, beating well
  after each addition.  Stir in Bran Flakes mixture and all-bran into creamed
  mixture.  Add dry ingredients alternately with butter/sour milk to creamed
  mixture, mixing just enough to moisten.  Spoon batter into well-greased 1
  1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400F oven for 25
  minutes or until golden brown.  Serve hot with butter and jam. NOTE: Batter
  can be stored for a few days in the refrigerator. Bake as directed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Country Style Hazelnut Bread
 Categories: Breads
   Servings:  1
 
 
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cowboy Biscuits
 Categories: Breads
   Servings:  2
 
      2 c  Flour
      3 ts Baking powder
      1 ts Salt
    1/2 c  Lard or shortening
    3/4 c  Milk
      2 tb Milk
 
  In a mixing bowl, stir the dry ingredients together and cut in lard or
  shortening until the mixture has the texture of coarse meal.
  
  Stir in 3/4 cup milk a little at a time until mixture forms a smooth dough.
  Turn out onto a floured board and knead lightly.  Roll on floured board to
  1/2 inch thickness and cut with a floured 2-inch biscuit cutter.
  
  Place biscuits on ungreased baking sheet and brush tops with the remaining
  milk.  Bake in a 450 degree oven for 10 to 12 minutes or until lightly
  browned.
  
  For drop biscuits, add up to 1 cup milk to the flour mixture.  Do not knead
  the dough.  Drop by heaping spoonfuls onto an ungreased baking sheet and
  bake as for rolled biscuits.
  
  Yield: 1 dozen 2-inch biscuits.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cracked Wheat Bread
 Categories: Breads
   Servings:  1
 
    1/2 c  Cracked wheat
  1 1/2 c  Boiling water
      1 pk Dry yeast
    1/3 c  Warm water
    1/4 c  Shortening
  1 1/2 ts Salt
      2 tb Molasses
      2 tb Honey
      1 c  Warm water
      1 c  Wholewheat flour
      4 c  All-purpose flour
 
  Cook cracked wheat in the boiling water for 10 minutes, till all the water
  is absorbed.  Dissolve yeast in 1/3 c of warm water & let proof.  Stir
  together shortening, salt, molasses, honey & the rest of the water & add to
  cracked wheat.  Stir in the flours a little at a time.  When the dough is
  stiff, turn out onto a floured board & knead for 10 minutes, use extra
  flour if necessary.  Shape into a ball, place in oiled bowl, cover & let
  rise till doubled.  Punch down & shape into 2 loaves.  Let rise till
  doubled.  Bake at 375F for 30 to 35 minutes.  Cool on racks.
  
  "Beard on Bread"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cracked Wheat Muffins
 Categories: Muffins
   Servings: 12
 
    3/4 c  Cracked wheat
  1 1/4 c  Milk
      1 c  Flour
      3 ts Baking powder
      1 ts Salt
    1/3 c  Sugar
      1    Egg, slightly beaten
    1/4 c  Shortening, melted
 
  Preheat oven to 400F.  Grease 12 muffin cups.  Mix cracked wheat and milk
  together and set aside for 10 minutes.
  
  Sift together dry ingredients.  Stir egg and shortening into cracked wheat
  mixture.  Add liquid to dry ingredients and stir only until combined.
  Batter will be lumpy.  Fill prepared muffin cups 2/3 full.
  
  Bake 20 to 25 min at 400F.
  
  Source:  Purity Cracked Wheat package. Shared by Elizabeth Rodier July 93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crackling Corn Bread
 Categories: Breads
   Servings: 12
 
      1 c  Coarsely ground yellow
           -cornmeal
    1/2 ts Salt
    1/2 ts Baking soda
      1 c  Low-fat buttermilk
      1    Egg
      1 c  Fresh or frozen, thawed corn
           -kernels
      2 ts Olive oil
     18    Whole fresh sage leaves, or
           -1 to 2 Tablespoons fresh
           -rosemary
 
  Info:  posted by Perry Lowell, July 1993 from "Great Good Food", by Julee
  Rosso
  
  Cal. 42, Carb. 6g, Protein 2g, Chol. 15mg, Fat 1g/28% Makes 12 servings.
  
  1.  Preheat the oven to 450 degrees (F).
  
  2.  In a medium-size bowl, combine the cornmeal, salt, and soda.  In a
  small bowl, beat together the buttermilk and egg.  Combine the buttermilk
  mixture with the cornmeal mixture with a few swift strokes; do not over
  beat.  Gently stir in the corn kernels.
  
  3.  Heat a 10-inch cast-iron skillet for 5 minutes in the oven.  When the
  skillet is hot, add the oil and swirl to cover the bottom.  Spread the sage
  leaves decoratively - to resemble sage leaves growing - in the bottom of
  the skillet, with the faces of the leaves facing down. Carefully spoon the
  batter into the pan, taking care not to disturb the leaves. Bake for 10
  minutes, or until a knife inserted into the center comes out clean. Cool
  for 5 minutes in the pan.  Place a rack over the skillet, turn the skillet
  over, and invert the bread onto the rack. Serve warm or at room
  temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crackling Corn Bread
 Categories: Breads, 1941
   Servings:  6
 
  1 1/2 c  Corn-meal
    1/2 ts Salt
      2 tb Flour
      2 ts Sugar
      1    Egg, well beaten
      3 ts Baking powder
  1 1/4 c  Milk
  1 1/2 c  Cracklings
 
  Add flour, corn-meal, sugar, salt, baking powder, egg, and milk. Add
  cracklings.  Beat thoroughly.  Bake in well-oiled shallow pan in hot oven
  (450 F) about 20 minutes, or drop by teaspoonfuls on a hot well-oiled
  griddle.  Fry until golden brown.  6 servings. Virginia Cooper, New
  Orleans, LA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crackling Bread
 Categories: Breads
   Servings:  6
 
      2 c  Corn meal
    1/2 ts Soda
    1/4 ts Salt
      1 c  Buttermilk
      1 c  Cracklings, diced (see
           -below)
 
  Sift corn meal, salt and soda together.  Add milk and stir in cracklings.
  Form into oblong cakes and place on greased baking sheets. Bake, hot, for
  30 minutes.
  
  CRACKLINGS:  Cut fat back into thin 1-1/2 inch squares.  Fry in deep fat
  until they are curled and golden brown. Drain cracklings on absorbent
  paper. Serve warm or cold or use for crackling bread.
  
  Tillamook County Pioneer Museum
  
  Origin: A Taste of Oregon Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry Fruit Nut Bread
 Categories: Breads, Desserts
   Servings:  1
 
      1 c  Ocean Spray Cranberries
    1/2 c  Nuts, Chopped
      1 tb Orange Peel, Grated
      2 c  All-Purpose Flour
      1 c  Sugar
  1 1/2 ts Baking Powder
      1 ts Salt
    1/2 ts Baking Soda
      2 tb Shortening
    1/4 c  Orange Juice
      1    Egg, Well Beaten
 
  * Cranberries can be either fresh or frozen and should be coarsely chopped.
  ~-------------------------------------------------------------------------
  Preheat oven to 350F.  Generously grease and lightly flour 9x5x3 inch loaf
  pan.  Prepare cranberries, nuts and orange peel.  Set aside.  In a bowl,
  mix together flour, sugar, baking soda, salt and soda.  Cut in shortening.
  Stir in orange juice, egg and orange peel mixing just to moisten. Fold in
  cranberries and nuts.  Spoon into the prepared pan.  Bake 60 minutes or
  until wooden pick inserted in center comes out clean.  Cool on rack 15
  minutes.  Remove from pan, cool completely.  Wrap and store overnight.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry Banana Bread
 Categories: Breads
   Servings:  8
 
  2 2/3 c  Sugar
      1 c  Water
      4 c  Fresh cranberries
  1 3/4 c  Sifted flour
    1/2 ts Salt
      2 ts Baking powder
    1/4 ts Baking soda
    1/3 c  Butter,melted
      2    Eggs,beaten
    1/2 c  Chopped walnuts
      1 c  Mashed banana
    1/4 c  Cranberry juice,reserved
           -from cooked berries,option
      2 tb Granulated sugar,optional
      2 tb Grand Marnier,optional
 
  From "The California Heritage Cookbook," the Junior League of Pasadena.
  
  In a large saucepan, bring 2 cups sugar and the water to a boil, stirring
  to dissolve the sugar. Add the berries and simmer over low heat for 10
  minutes or until berries pop open. Cool. Drain the berries, reserving the
  juice and measuring 1 cup of berries for use in the bread.
  
  Sift together the flour, salt, baking powder and baking soda. In a large
  bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana and berries.
  Add the flour mixture to the berry mixture, stirring until blended. Pour
  the mixture into a greased and lightly floured 9x5x3: loaf pan. Bake in a
  preheated, 350'F. oven for 1 hour or until a toothpick inserted in the
  center comes out clean.
  
  For a topping (optional) combine the cranberry juice, 2 tablespoons sugar
  and the Grand Marnier in a small saucepan and stir over low heat until
  heated through. Poke a few holes in the baked loaf and pour on the topping.
  Cool 10 minutes in the pan. Turn the loaf out on a rack and cool
  completely. Wrap in foil and store one day before slicing. Makes 1 loaf.
  
  Nutritional analysis per serving: 360.4 calories; 8.6 grams total fat; (3.8
  grams saturated fat); 4 grams protein; 22.4 grams carbohydrates; 71.7
  milligrams cholesterol; 169.4 milligrams sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry Raisin Bread
 Categories: Breads
   Servings:  4
 
           -CALIFORNIA HERITAGE CONTI

MMMMM-------------------THE "LARK" (COOKING, WP51, C------------------------
 
  Cranberry Raisin Bread
  
  Serve this bread warm topped with Cranberry Butter (below) on Christmas
  morning.
  
  4 cups flour 1.3/4 cups sugar 1 Tablespoon baking powder 1.1/2 teaspoons
  salt 1 teaspoon baking soda 1/2 cup unsalted butter 2 large eggs 1.1/2 cups
  orange juice 1 Tablespoon finely grated orange peel 2 cups fresh
  cranberries, washed, stemmed and copped (or frozen cranberries, thawed and
  patted dry) 1 cup raisins
  
  Preheat the oven to 350 degrees. In a large bowl, combine flour, sugar,
  baking powder, salt and baking soda. With a pastry blender or fork, cut in
  butter until the mixture makes coarse crumbs. In another bowl beat eggs,
  orange juice, and orange peel until well blended. Stir in flour mixture.
  Gently fold in cranberries and raisins. Pour batter into 2 buttered 9-inch
  x 5-inch-x 3-inch loaf pans and bake  for 1 hour and 10 minutes, or until a
  toothpick inserted in center comes out clean. Cool in pans on rack for
  10-15 minutes before removing from pans.
  
  Cranberry Butter: 1 cup fresh cranberries, washed and stemmed (or frozen
  cranberries, thawed and patted dry) 1.1/2 cups powdered sugar 1/2 cup
  unsalted butter, softened 1 Tablespoon lemon juice
  
  In a food processor puree the cranberries with the sugar. Add the butter
  and lemon juice, and blend until smooth. Transfer to a serving bowl and
  chill, covered, until firm
  
  From: California Heritage Continues California Heritage Continues received
  from Debbie Applebury in the December Cookbook Swap Converted from Qbook
  format Source: CALIFORNIA HERITAGE CONTINUES
  
  Posted on Genie C03 T25 M366 S.MEASE [COOKIE LADY] on 12/19/91 ~-- EZPoint
  V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 03-22-93 (05:56) Number: 3521 From: LAWRENCE
  KELLIE              Refer#: NONE To: CINDY VINCENT Recvd: NO Subj: Re: I
  need recipes!!           Conf: (52) CookingEch
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry Applesauce Bread
 Categories: Breads
   Servings: 16
 
      2 ts Yeast
  1 1/3 c  Cranapple sauce
      2 tb Margarine
      1 tb Sugar
      1 ts Salt
      3 c  Bread flour
  2 1/2 ts Yeast

MMMMM--------------------------CRANAPPLESAUCE-------------------------------
  1 1/4 c  Cranberries
      4    Golden delicious apples*
      1 ts Ginger root
    1/4 ts Cinnamom
    1/2 ts Grated zest of lemon
    1/2 c  Sugar +
      2 tb Water
 
  Put all in machine sweet bread cycle if you have it. CRANAPPlESAUCE *peeled
  and diced (1/2 inch) put water and sugar in a lg heavy saucepan and place
  over high heat. Cook stirring until sugar is dissolved. Add apples cover
  stir frequently cook 5 minutes then add cranberries cook 15 to 20 minutes
  till cranberries pop and apples are soft then mash with potato masher will
  still be slightly lumpy add spices and zest cook another 5 minutes for
  flavor to blend. Cool for putting in the bread, sauce will keep in fridge
  for 3 days makes 3 cups also can be served warm with dinner FROM: DIANA
  LEWIS (VGWN37A)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry or Blueberry Muffins
 Categories: Muffins, Breads
   Servings: 30
 
  1 3/4 c  Flour
    3/4 ts Salt
    1/3 c  Sugar
      2 ts Double-acting Baking Powder
      2    Eggs
    1/4 c  Butter; melted
    3/4 c  Milk
      1 c  Fresh Blueberries OR 1 c
           -canned blueberries;drained
           -OR 1 c Cranberries;chopped
      1 ts Grated orange or lemon rind
 
  Sift dry ingred. together.  Beat eggs in a separate bowl. Add butter and
  milk to the eggs.  Combine the liquid and the dry ingred. with a few
  strokes.  Fold into the batter, before the dry ingred. are completely
  moist--either the blueberries or the cranberries. Fill well greased muffin
  pans 2/3 full and bake in a 400 degree preheated oven for 20-25 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry Swirl Coffee Cake
 Categories: Breads
   Servings:  8
 
    1/2 c  Soft butter
      1 c  Sugar
      2    Eggs
      2 c  Flour
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      1 c  Yogurt
      1 ts Vanilla
      1 cn (16oz) whole cranberry sauce
    1/2 c  Chopped nuts
 
  Cream butter, then gradually add sugar and blend until fluffy.  Add eggs,
  one at a time, beating after each addition.  Sift together dry ingredients
  and add to batter alternately with yogurt.  Add vanilla. Grease a tube pan
  and spread a thin layer of batter over the bottom. Stir the cranberry sauce
  until well mixed; then spread a thin layer of it over the batter. Add
  another layer of better, and a layer of cranberry sauce, a layer of batter,
  and end with cranberry sauce. Sprinkle nuts over top.  Bake in preheated
  375 F oven for 55 minutes, or until a toothpick inserted well into the
  center comes out clean. Cool in pan on rack for 5 minutes.  Remove from pan
  and drizzle Almond or White Icing over the top.  Serves 8 to 10.
  
  ~Begin Recipe Export- QuikBook version 0.96 Beta A
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry Bread
 Categories: Breads, Entertain
   Servings:  6
 
      2 c  Sifted flour
      1 c  Sugar
    1/4 ts Salt
    1/2 ts Soda
  1 1/2 ts Baking powder
      1    Egg
    1/2 c  Orange juice
      2 tb Melted butter
      2 tb Hot water
    1/2 c  Nuts
  1 1/2 c  Cranberries (may be chopped)
 
  Sift first 5 ingredients together; set aside. Beat egg; add orange juice
  and melted butter. Mix with flour mixture. Add hot water, nuts and
  cranberries that have been cut in half. Bake @ 350 degrees for 1 hour and
  10 minutes in a 9 x 5 x 3" loaf pan. Wrap while hot. May be frozen for long
  keeping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry Glazed Rolls
 Categories: Breads
   Servings:  6
 
    1/4 c  Chopped nuts
    1/4 c  Brown sugar
    1/2 c  Jellied Cranberry Sauce
      6    To 8 brown n' serve rolls
 
  Set oven at 400.  Grease muffin pans or custard cups.  Sprinkle a few
  chopped nuts into each. Combine cranberry sauce that has been crushed with
  a fork and brown sugar. Put a tablespoon of the mixture in each muffin cup.
  Then turn brown 'n serve roll upside down and press into each muffin cup.
  Bake at 400 for 12 to 15 minutes. Let cool for 4 to 5 minutes. Invert pans
  and gently remove rolls.
  
  Sent by: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry Hazelnut Bread
 Categories: Entertain, Breads, Desserts
   Servings:  4
 
  1 1/2 c  All purpose flour
      1 ts Ground cinnamon
    1/2 ts Baking powder
    1/4 ts Baking soda
    1/4 ts Ground cloves
      1 c  Dried cranberries, dried
           -pitted cherries, or
           Snipped dates
    1/2 c  Dried blueberries OR raisins
    1/3 c  Chopped hazelnuts OR pecans
      2    Eggs
    3/4 c  Packed brown sugar
    1/2 c  Orange juice
    1/3 c  Cooking oil
           Brandy
 
  Grease bottom and sides of four 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
  (Greasing the sides only partway up will result in nicely rounded tops and
  prevent unwanted rims along the edges.) Set aside.
  
  In a large mixing bowl, stir together flour, cinnamon, baking powder,
  baking soda, and cloves. Add cranberries or cherries, blueberries or
  raisins, and hazelnuts or pecans.
  
  In a medium mixing bowl, beat eggs; stir in brown sugar, orange juice, and
  cooking oil.  Stir into fruit mixture.  Spoon about 3/4 cup of the batter
  into each pan, stirring batter often.
  
  Bake loaves in a 300 degree F oven about 40 minutes or till a toothpick
  inserted near the center of each loaf comes out clean. Cool the loaves in
  the pans on wire racks for 10 minutes. Remove loaves from pans. Cool
  thoroughly on wire racks.
  
  Wrap loaves in brandy-moistened cheesecloth.  Over-wrap with foil.  To
  mellow flavors, store in the refrigerator for up to 8 weeks. Remoisten
  cheesecloth with about 1 Tablespoon of brandy once a week or as needed.
  Makes 4 loaves, 8 servings each.
  
  From:  THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted
  by:  Karin Brewer, Cooking Echo, 6/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry Muffins
 Categories: Muffins, Breads
   Servings:  4
 
  2 1/4 c  Unbleached Flour, Sifted
    1/4 c  Sugar
    3/4 ts Baking Soda
    1/4 ts Salt
      1 lg Egg, Slightly Beaten
    3/4 c  Butter/Sour Milk
    1/4 c  Vegetable Oil
      1 c  Chopped Raw Cranberries
    1/2 c  Sugar
 
  Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine
  egg, butter/sour milk and oil in small bowl; blend well.  Add all at once
  to dry ingredients, stirring just enough to moisten.  Combine cranberries
  and 1/2 cup sugar; stir into batter.  Spoon batter into greased 2 1/2-inch
  muffin-pan cups, filling 2/3rds full. Bake in 400F oven 20 minutes or
  until golden brow.  Serve hot with butter and homemade jelly or jam.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry Coconut Muffins
 Categories: Muffins, Breads
   Servings: 18
 
      2 c  All-purpose flour
    3/4 c  Granulated sugar
    3/4 c  Sweetened
           Shredded coconut
      1 tb Baking powder
      1 ts Baking soda
    1/4 ts Each cinnamon
           And salt
  1 1/4 c  Buttermilk
      2    Eggs
    1/4 c  Vegetable oil
      1 ts Vanilla
      1 c  Cranberries,
           Chopped
 
  In bowl, stir together flour, sugar, 1/2 cup (125 mL) of the coconut,
  baking powder, baking soda, cinnamon and salt. Whisk buttermilk, eggs, oil
  and vanilla; stir into flour mixture along with cranberries just until
  blended. Spoon into lightly greased muffin tins, filling three-quarters
  full; sprinkle with remaining coconut. Bake in 400 degree F(200 degree C)
  oven for about 20 minutes or until golden and firm to the touch.
  
  Makes 18 muffins.
  
  Per muffin: about 150 calories, 3 g protein, 5 g fat, 23 g carbohydrate.
  
  From: Canadian Living Magazine, October 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry Muffins
 Categories: Muffins, Breads
   Servings:  6
 
      2 c  All purpose flour
      1 c  Whole wheat flour
      4 ts Baking powder
      1 ts Salt
    1/2 ts Baking soda
    2/3 c  Butter softened
      1 c  Sugar
      2    Eggs
      1 c  Milk
      2 c  Halved cranberries
      6 tb Sugar
      2 md Grated lemon peel
 
  Preheat oven to 375 deg. Grease muffin pans or line with paper muffin cups.
  
  Sift flours, baking powder, salt and baking soda; set aside. Cream butter
  in large bowl. Gradually add 1 cup sugar, beating until smooth. Beat in
  eggs. Blend milk into batter alternately with sifted ingredients. Stir in
  berries, which have been tossed in 1/4 cup all purpose flour. Spoon into
  prepared muffin pans. Combine 4 to 6 tablespoons sugar with lemon peel in
  small bowl, rubbing between fingertips until sugar is moistened. Sprinkle
  evenly over batter. Bake until muffins are light golden and tester inserted
  in centers comes out clean, about 25 minutes. Serve warm or at room
  temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry Bread
 Categories: Breads
   Servings:  1
 
      2 c  Cranberries, cut in half
    3/4 c  Pecans
      2 tb Margarine
      2 c  Flour
      1 c  Plus 2 tbsp. sugar
  1 3/4 ts Baking powder
      1 ts Salt
    1/2 ts Soda
      1    Egg, well beaten
    1/2 c  Orange juice
    1/4 c  Orange juice
           Grated rind of 1 orange
 
  Rinse, sort and halve cranberries.  Mix with pecans.  Melt margarine and
  set aside.  Sift flour, sugar, baking powder, salt, and soda. Combine egg
  with 1/2 cup of orange juice.  Add remaining orange juice and the orange
  rind.  Make well in center of dry ingredients and add liquids and melted
  margarine.  Stir.  Add cranberries and nuts.  Pour in greased and floured
  loaf pan and bake at 350 degrees for 70 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry Nut Bread
 Categories: Breads
   Servings:  1
 
      1 ea Red wine
      2 c  Flour, sifted
    1/2 tb Baking powder
      1 ts Salt
    3/4 c  Orange juice
      1 ea Egg, beaten
      2 c  Cranberries, chopped
      1 c  Sugar
    1/2 ts Baking soda
    1/4 c  Shortening
      1 tb Orange zest
    1/2 c  Nuts, chopped
      1 ea Nuts, chopped
 
  Sift together the dry ingredients.  Cut in the shortening.  Combine the
  juice, orange zest, and egg; pour over the sifted dry ingredients and mix
  with a few quick strokes.  Fold in cranberries and nuts. Spoon into a loaf
  pan and bake at 350 F for one hour or more.  Remove from pan and cool.
  
  Linda Graham
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry-Pumpkin Muffins
 Categories: Breads, Muffins
   Servings: 24
 
      2 c  Flour
      1 c  Whole Wheat Flour
      1 c  Sugar
  1 1/2 ts Cinnamon
      1 ts Baking Powder
      1 ts Baking Soda
    3/4 ts Allspice
    1/2 ts Salt
    1/2 c  Butter
  2 1/2 c  Pumpkin; thick puree
      2    Eggs
      2 c  Cranberries; cleaned;halved
 
  Preheat oven to 350.  In a lg. bowl, combine the flours, sugar, cinnamon,
  baking powder, baking soda, allspice, and salt. Stir the ingred. to mix
  them well. Add the butter, pumpkin, and eggs, strring the ingred. til they
  are just moist.  Stir in the cranberries. Spoon the batter into 24 greased
  muffin cups.  Place the muffin tins in the hot oven. Bake for 40 min. or
  til tester inserted in center comes out clean.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry-Corn Muffins
 Categories: Breads, Muffins
   Servings: 12
 
    3/4 c  Flour
    1/2 c  Whole Wheat Flour
      1 c  Yellow Corn Meal
    1/3 c  To 1/2 c Sugar; to taste
      2 ts Baking Powder
    1/2 ts Baking Soda
    1/4 ts Salt; optional
    2/3 c  Buttermilk
    1/3 c  Orange Juice
    1/3 c  Vegetable Oil
      1    Egg
      4 ts Grated Orange Rind
      1 c  Fresh Cranberries;coarse chp
 
  Preheat oven to 400.  In a lg. bowl, combine the flours, meal, sugar,
  baking powder, baking soda, and salt. In a 2-c measure or sm. bowl, combine
  the buttermilk, orange juice, oil, egg, and orange rind. Add buttermilk
  mixture to the flour mixture, stirring the ingred. til they are just moist.
  Stir in the cranberries. Distribute the batter among 12 greased muffin
  cups.  Place the muffin tin in the hot oven, and bake the muffins for 20-25
  min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry-Bran Muffins
 Categories: Muffins, Vegetarian, Breads
   Servings:  6
 
  1 1/4 c  Low-Fat Milk, at room
           -temperature
  1 1/2 c  All-Bran Cereal
      1    Egg
    1/4 c  Unsulphured Molasses
    1/4 c  Canola or Olive Oil
    1/4 c  Pure Maple Syrup
      1 c  Whole Wheat Pastry Flour*
    1/2 c  Cake Flour (not self-rising)
    1/2 c  Wheat Germ
      1 tb Baking Powder
    1/4 ts Salt
    1/2 c  Walnuts, coarsely chopped
      1 c  Cranberries, finely chopped
 
  Preheat the oven to 450 F.  Spray 12 3-inch muffin cups with cooking spray.
  
  In a small bowl pour the milk over the bran cereal and let it soften.
  
  In a large bowl beat the egg well.  Add the molasses, olive or canola oils
  and maple syrup, and mix thoroughly.
  
  In another bowl combine the wheat pastry and cake flours, wheat germ,
  baking powder and salt and stir to blend. Add the walnuts and cranberries
  and mix well.
  
  Fold the milk-soaked bran into the egg mixture, mixing well.  Pour the bran
  mixture over the dry ingredients, and blend thoroughly.  Spoon the batter
  into the muffin cups, filling each one to the top, and bake for 20 to 25
  minutes.
  
  Yields: 1 dozen 3-inch muffins
  
  * Available in health food stores
  
  One Serving: = Calories: 184 Dietary Fiber: 5.10 grams Cholesterol: 18.8
  milligrams Sodium: 168 milligrams Fat: 8.56 grams
  
  Source: Yankee, April 1993; Created by: John Carafoli
  
  Shared by: Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cranberry-Orange Muffins
 Categories: Muffins, Breads
   Servings:  6
 
    1/2 c  Cranberries, fresh or frozen
      1    Egg
    1/2 c  Orange Juice
      1 tb Vegetable Oil
      1 ts Orange Rind, grated
      1 c  Whole Wheat Flour
      2 ts Baking Powder
      1 tb Sugar
 
  Keywords: Vegetarian, Ovo
  
  Cut the cranberries in half and set them aside.
  
  Beat together the egg, orange juice, oil and orange rind.  Add the flour,
  baking powder and sugar.  Stir until all the ingredients are moistened. Add
  the cranberries.
  
  Spoon into oiled muffin tins or paper muffin cups.
  
  Bake in a 400-degree oven for 10 to 15 minutes, or until golden brown.
  
  Makes 6
  
  One Muffin = Calories: 120 Carbohydrates: 20 Protein: 4 Fat: 3 Sodium: 95
  Potassium: 92 Cholesterol: 46
  
  Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1/2 Fat Exchange
  
  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream Biscuits
 Categories: Breads
   Servings:  1
 
      4 c  Flour
      1 ts Salt
      3 ts Cream Of Tartar
  1 1/2 ts Baking Soda
    1/4 c  Butter
      2 c  Cream Or "Half And Half"
 
  Sift dry ingredients.  Cut in 1/4 cup of butter.  Add the cream.  Roll out
  on a floured board.  Cut with a 2-inch cutter.  Bake on an ungreased pan in
  a hot oven of 400F for 12 to 15 minutes or until golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream Cheese Crosses
 Categories: Breads
   Servings: 18
 
      3 oz Cream Cheese, Softened
      1 tb Butter, Softened
      2 tb Honey
    1/4 ts Grated Lemon Rind
 
  In a small bowl, beat cream cheese and butter until smooth.  Beat in honey
  and lemon rind.  Refrigerate until ready to use.  On warm buns, pipe
  mixture to make crosses on buns.  Do not reheat once crosses are in place.
  Makes enough for 1-1/2 dozen buns.  From The Gazette, 91/02/27.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream Cheese Coffee Cake
 Categories: Breads
   Servings:  8
 
      8 oz Cream cheese, softened
    1/3 c  Sugar
      1 ts Almond extract
      2 c  Bisquick baking mix
    1/3 c  Milk
    1/4 c  Sugar
      2 ts Butter or margarine, softene
           -
    1/4 c  Fruit preserves (any flavor)
    1/4 c  Sliced almonds
 
  Grease a round pan, 9 x 1 1/2". Mix cream cheese, 1/3 cup sugar and the
  almond extract; reserve. Mix the baking mix, 1/4 cup sugar and the butter
  or margarine until dough forms. pat in the bottom and 1" up the sides of
  the pan. Spread cream cheese mixture over the dough. Carefully, spread
  preserves over the cream cheese mixture; sprinkle with almonds. Bake in a
  preheated 350 degree oven until golden brown and the cream cheese is set,
  40 to 45 minutes. Cool 20 minutes; carefully, remove from the pan.
  Refrigerate any remaining coffee cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream Dream Rolls
 Categories: Breads
   Servings:  2
 
    1/4 c  Warm water
      7 tb Sugar
      1 pk Active dry yeast
      1 c  Whipping cream
      3    Egg yolks, beaten
  3 1/2 c  All-purpose flour
    1/2 c  Cold butter or margarine,
           -cut into 8 pieces
      1 ts Salt
           Almond Icing
      1 ts Cinnamon
    1/4 c  Chopped walnuts or pecans
           All-purpose flour
 
  Makes 2 1/2 dozen rolls
  
  Combine water, 1 tablespoon of the sugar and yeast.  Stir to dissolve yeast
  and let stand until bubbly, about 5 minutes. Blend in cream and egg yolks.
  
  Fit processor with steel blade.  Measure 2 cups of the flour, butter, 4
  tablespoons of the sugar and salt into work bowl. Process on/off 5 or 6
  times until butter is size of kidney beans.
  
  Transfer flour-butter mixture to a large mixing bowl.  Stir in remaining 1
  1/2 cups flour.
  
  Add cream mixture to flour mixture.  Stir just enough to moisten flour.
  (Dough should be crumbly like a biscuit dough, not smooth and satiny like
  most yeast doughs.)  Cover with plastic wrap and refrigerate 12 to 24
  hours.
  
  Turn dough onto well floured surface.  Cut dough into 4 equal parts. Roll
  each part into a rectangle 6x12 inches.  Cut each rectangle into 12 strips
  1 inch wide and 6 inches long.  Shape into knots, circles, figure 8's,
  spirals, braids or ovals as desired. Place on greased cookie sheets. Let
  rise in warm place until doubled, about 45 minutes.
  
  Heat oven to 350 F.  Prepare Almond Icing.  Mix remaining 2 tablespoons
  sugar with cinnamon.  Bake rolls until evenly brown, about 15 minutes.
  Remove from cookie sheet, dip in Almond Icing, then in cinnamon mixture or
  nuts.  Cool on wire rack.
  
  ALMOND ICING: 1 1/3 cups sifted powdered sugar 2 Tbsp milk 1 Tbsp hot water
  1/2  tsp almond extract
  
  Blend ingredients until smooth.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cream Waffles
 Categories: Breads, Osg
   Servings:  1
 
      2 c  Sour cream
      2 ea Eggs; beaten separately
      2 c  Flour
      1 ts Baking soda
    1/2 ts Salt
      1 tb Cornmeal; optional
 
  Mix beaten egg yolks with sour cream. Sift dry ingredients and combine with
  first mixture. Add stiffly beaten whites of eggs. Bake at once on hot
  waffle iron.
  
  Source: Mrs. Howard Rowles, Pleasant Grange, Fairfield County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Creole Spoon Bread
 Categories: Creole, Breads
   Servings:  8
 
      3 c  Milk
      1 c  Cornmeal, enriched self
           -rising
      1 lb Shrimp, cooked, coarse
           -chopped
    1/3 c  Green bell pepper, chopped
    1/3 c  Parsley, chopped, fresh
    1/3 c  Onion, chopped
      2 tb Vegetable shortening or oil
    1/4 ts Hot pepper sauce
      4 ea Egg yolks, beaten
      4 ea Egg whites
      2 tb Butter or margarine
      2 tb Flour, self-rising, enriched
  1 1/4 c  Milk
    1/2 c  Catsup
      1 tb Worcestershire sauce
 
  1. In large saucepan, heat milk until almost simmering. 2. Stir in cornmeal
  until smooth. 3. Stir in shrimp, bell pepper, parsley, onion, shortening,
  and pepper sauce. 4. Bring to a boil over medium heat; cook, stirring
  constantly, 1 minute longer. 5. Remove from heat and cool slightly. 6. Stir
  egg yolks into cornmeal mixture. 7. Beat egg whites until stiff but not
  dry; fold into cornmeal mixture. 8. Turn into well-greased 2-quart baking
  dish and bake in preheated 375'F. oven 45 to 50 minutes, or until golden
  brown. 9. Meanwhile, make sauce. Melt butter in saucepan; blend in flour.
  10. Gradually stir in milk and cook over medium heat, stirring constantly,
  until thickened. 11. Stir in catsup and Worcestershire sauce. 12. Serve
  spoon bread with sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crepes
 Categories: Breads
   Servings: 10
 
  1 1/2 c  Flour
      1 tb Sugar
    1/2 ts Baking Powder
    1/2 ts Salt
      2 c  Milk
      2    Eggs
    1/2 ts Vanilla
      2 tb Melted Butter
 
  Mix flour, sugar, baking powder and salt into bowl.  Stir in remaining
  ingredients.  Beat with electric mixer until smooth.  For each crepe,
  butter 8" skillet; heat over medium heat until butter is bubbly.  Pour
  scant 1/4 cup batter into skillet.  Immediately rotate pan until batter
  covers bottom of pan.  Cook until light brown; turn and brown on other
  side.  Serve with syrup (like pancakes) or fill center with any filling and
  roll up.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crepes
 Categories: Appetizers, Breads
   Servings:  6
 
      1 c  Sifted all-purpose flour
      1 tb Sugar
    1/4 ts Salt
      2    Eggs
      2    Additional egg yolks
  1 3/4 c  Milk
      2    Tblsps melted butter
      1 ts Rum or cognac
 
  This is Thomas Jefferson's steward's recipe for Pannequaiques or Crepes.
  
  Combine all ingredients in a mixing bowl and beat with rotary or electric
  beater till smooth. If you prefer to use a blender, put all the ingredients
  in the container and blend till as thick as heavy cream. Heat a 6--inch
  skillet until a drop of water tested on the bottom sizzles. Grease the
  skillet, then add a generous tblsp of the batter . Tip the pan back and
  forth so there will be a thin coating of batter over the bottom of the pan.
  When crepe is brown on the bottom, turn and brown the other side. Lift out
  of skillet and place on wax paper. Sprinkle each pancake as it comes from
  the pan with confectioner's sugar, then stack on top of each other, keeping
  then warm.  Place on dessert platter and cut in wedges, or spread currant
  jelly between each layer and sprinkle with confectioner's sugar on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crisp Bacon Muffins
 Categories: Breads
   Servings: 12
 
      8    Bacon slices
  1 1/3 c  Cake flour
  1 1/2 tb Sugar
      1 ts Salt
  2 1/2 ts Baking powder
      1    Egg
    3/4 c  Milk
      1 tb Bacon fat
 
  Saute bacon til crisp, and chop fine.  Sift flour, sugar, salt and baking
  powder together.  Add the bacon. Combine the egg, milk and bacon fat, and
  blend into the first mixture. Pour into buttered muffin tins, one-third
  full, and bake in a hot oven (425) for 15-20 minutes. FROM: KATE SMITH'S
  "COMPANY'S  COMING" COOKBOOK ---- Lisa Crawley TSPN00B
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crisp Ship Crackers - Galletas Marinas
 Categories: Mexican, Breads
   Servings: 25
 
           Jim Vorheis
      1 tb Heaped unsalted butter,
           -softened
      1 tb Heaped lard, plus extra
           -for greasing trays, etc
  1 1/4 c  Lukewarm water,
           -approximately 110 F
      4 ts Rounded  (about 1/2 oz)
           -crumbled cake yeast or 2
           -rounded ts dry yeast
      1 lb Unbleached flour, plus extra
           -for kneading
  1 1/2 ts Sea salt
 
  Have ready 3 large, well-greased baking sheets. Stir the salt and fat into
  1 cup of the water and keep stirring until the salt has dissolved and the
  butter melted.   Put the crumbled yeast into a small bowl. Add 2
  tablespoons of the remaining water and work to a smooth cream with the back
  of a wooden spoon. Form the flour in a rough circle on your work surface,
  making a well in the center; pour the creamed yeast into it and begin to
  work in the surrounding flour, sprinkling the mixture with the salted,
  fatty water.  Mix well and gather into a rough ball. Lightly flour the
  board and begin kneading until the dough comes to life and is smooth and
  elastic - about 3 minutes.
  
  Roll the dough into a sausage shape about 2 inches in diameter and then cut
  with a plastic dough scraper into 25 pieces - if weighing, they should be
  just over 1 ounce each.  Roll each piece of dough under your palms into a
  small ball about 1 1/2 inches in diameter. Place the balls of dough about 2
  inches apart on the greased trays. Smear the inside of your hands with more
  lard or butter and spread the outside of the balls with a light coating so
  that the outside skin of the dough will not dry out.  Cover the trays with
  greased plastic wrap and set in a war place, about 75 - 80 F, to ferment
  and rise to about half their size again - about 1 hour.
  
  Heat the oven to 325 F.  Again, lightly grease your hands and press each
  ball down firmly to make a circle of the dough about 2 1/2 inches in
  diameter and about 1/4 inch thick.  Cover with greased plastic wrap and set
  to rise at the same temperature for about 40 minutes. At the end of this
  time they will have risen slightly and be soft and puffy on top.
  
  Bake, changing the trays from top to bottom of the oven halfway through the
  cooking time, until they are dry and crisp right through and a light
  biscuit color - about 1 1/4 hours.
  
  The Art of Mexican Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crockpot Pumpkin Bread in Jars
 Categories: Breads
   Servings:  2
 
      1 c  ALL-PURPOSE FLOUR
  1 1/2 ts BAKING POWDER
      1 ts PUMPKIN PIE SPICE
    1/2 c  BROWN SUGAR, firmly packed
      2 tb VEGETABLE OIL
      2    EGGS
    1/2 c  PUMPKIN (canned)
      4 tb RAISINS or DRIED CURRANTS,
           -finely
 
  chopped
  
  In small bowl combine flour, baking powder and pumpkin pie spice; set
  aside.
  
  In med. mixing bowl combine brown sugar and oil; beat till well combined.
  Beat in eggs. Add pumpkin; mix well. Add flour mixture. Beat just until
  combined. Stir in raisins.
  
  Pour pumpkin mixture into 2 well-greased and floured 1/2-pint
  straight-sided canning jars. Cover jars tightly w/greased foil. Place a
  piece of crumpled foil in 3-1/2 or 4 qt. crockery cooker with liner in
  place. Place jars atop crumpled foil.
  
  Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden
  toothpick inserted near centers comes out clean.
  
  Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars.
  Cool thoroughly on wire rack. Makes 2 loaves.
  
  FOR 3-1/2 to 4 QUART CROCKPOTS--Halve all ingredients.
  
  WARNING:
  
  Use only CANNING JARS for this recipe.  Others may not be tempered to
  withstand the heat.  Do NOT use coffee or vegetable cans as most contain
  lead and are painted or sealed with materials that may give off toxic gases
  when heated.
  
  Taken from "Better Homes and Gardens New Crockery Cooker"
  
  This recipe doesn't say you can seal them up and store them in your pantry
  but my Kerr Canning book recipe says you can; here's how:
  
  Remove jars from the oven one at a time, wipe rim of jar clean; put on lid
  and ring and screw on tightly.
  
  Jars will seal as the cake cools.  Store like canned goods.
  
  If you'll be giving these as gifts, take a piece of decorative cloth (about
  1-inch larger in circumference than the lid or as large as you'd like) and
  put it on top of the lid, then screw on the ring. Make sure you screw the
  lid on very tightly. I like to use pinking shears to cut the cloth out
  with.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Croissants
 Categories: Breads
   Servings: 12
 
      1 c  Milk
      1 tb Butter
      1 tb Sugar
      1 ts Salt
      1 pk Dry yeast
    1/4 c  Warm water
  2 1/2 c  Unbleached flour
      1 c  Butter; cold
 
  COMBINE MILK, first amount of butter, sugar and salt in a small pot and
  bring to a boil over high heat. Immediately remove from the heat and let
  stand to room temperature. In the meantime, dissolve the yeast in the water
  and add it to the milk. Place the liquid in a mixer and add the flour.
  Using the dough hook, mix until the dough is elastic. It will be sticky.
  Place in a bowl, cover and let rise until double in bulk, about 1 1/2
  hours. Place in refrigerator and chill for 30 minutes. Meanwhile, soften
  the remaining cold butter by pounding with a rolling pin. Roll the dough on
  a floured board to form a 1/4-inch thick rectangle. Spread the butter over
  2/3 of the rectangle closest to you. Fold the unbuttered third over the
  center third. Then fold the bottom 1/3 over the doubled portion. Swing the
  dough around a quarter turn, that is, bring east to south. Roll it again
  into a 1/4-inch thick oblong. Fold again in thirds. Cover the dough and
  place in the refrigerator for 2 hours. When the dough is chilled, remove
  from the refrigerator and repeat the folding and turning twice more. Then
  roll the dough to 1/4-inch thickness again. Cut the dough into 3-inch
  squares and cut the squares on the bias to form two triangles. Roll each
  triangle beginning with the wide side, then shape the rolls into crescents.
  Chill for 30 minutes in the refrigerator before baking. Preheat oven to
  400F. Bake for 10 minutes. Reduce heat to 350F and continue to bake another
  15 minutes.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Croissants
 Categories: Breads
   Servings:  1
 
    1/2    Hours, or overnight if you
           -want croissants in the
           -morning.
 
  Cycle: Dough Notes: Making croissants was, pleasantly, not as difficult as
  one would think from the length of the directions. If you try this at least
  once, you will make them many times because you will see how easy it really
  is. The making of croissants is time consuming; however, most of the time
  involved is actually in the dough rising or its being chilled. Should you
  decide to make them using the minimum amount of time allowed, you will need
  approximately 5 1/2 hours. If you desire hot croissants in the morning,
  you'll need to start the process about 3 hours before refrigerating the
  dough overnight; and then approximately 1 hour in the morning.
  
  INGREDIENTS:            Large (24)      Medium (16)     Small (12) milk 1
  1/2 (16)      1 1/8 c(12)     3/4 cup vegetable oil 1 1/3 (16) 1 Tbsp (12)
  2 tsp sugar 2 2/3 tsp 2 tsp 1 1/3 tsp salt 2 tsp 1 1/2 tsp 1 tsp all
  purpose flour       3 1/3 cup       2 1/2 cup       1 2/3 cup yeast 2 1/2
  tsp       1 1/2 tsp       1 tsp
  
  Have ready but do not put in the machine: cold butter 1 1/3 cup 1 cup 2/3
  cup
  
  Allow the dough to sit in the machine past the "stop time" with the lid
  down, so that the total first rising time should be at least 2 to 2 1/2
  hours.
  
  Cover the dough, right in the pan, and put it in the refrigerator for a
  minimum of 20 minutes.
  
  Using a lightly floured plastic cutting board, a baking pan or any other
  rectangular item onto which you can roll the dough and pick the whole thing
  up for refrigeration; roll the dough out into a rectangular shape.
  
  While the dough rests just a few seconds, knead the butter while holding it
  under cold running water. You should be able to make it into a ball easily.
  Spread the butter over the rectangle of dough, using a flat utensil such as
  a pastry knife or spatula. Leave about 1/4 to 1/2 inch unbuttered around
  the edges.
  
  Fold the dough into thirds, much as you would fold an 8 1/2 x 11" piece of
  paper to fit into a business envelope.
  
  Roll the dough into another rectangle, fold it into thirds and repeat again
  so that the dough has been rolled and folded a total of 3 times.
  
  Cover the dough with plastic wrap loosely and refrigerate for a minimum of
  1
  
  Repeat the procedure for rolling dough into a rectangle and folding 3 more
  times. You may need to sprinkle flour on the dough and/or rolling pin for
  ease of rolling.
  
  Roll the dough into another rectangle and cut into squares (about 4-5",
  depending on the size of croissant you want). Then cut each square in half,
  forming a triangle. Roll each triangle into a crescent shape and place on a
  well greased baking sheet.
  
  Chill for 20 to 30 minutes. Then bake in a preheated 400-F oven for 10
  minutes, drop the temperature to 350-F and ba--- TBBS v2.1/NM * Origin:
  USER SUPPORT, PAOLI PA, 215/251-9387 (1:273/318) ** BBS: High Country East
  Date: 05-23-93 (22:04)             Number: 7907 From: SHARON STEVENS
  Refer#: NONE To: ALL Recvd: NO Subj: CONTAINS ALMOND DRESSING Conf: (52)
  CookingEch ** -Begin Recipe Export- QBook version 1.00.10 Beta
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Croquignolles, Aunt Rose's Mardi Gras Doughnuts
 Categories: Breads
   Servings:  6
 
      2 c  Flour
      2 tb Sugar
      2 ts Baking powder
    1/2 c  Milk
      2    Eggs
      1 pn Salt
      1 ts Pure vanilla extract
           Oil for deep frying
           Powdered sugar
 
  { Submitted by Alcee-Hymet Family }
  
  Mix the flour, sugar and baking powder together in a bowl.  Make a well in
  the middle and add the eggs, milk, salt and vanilla.  Beat these together
  and gradually work on the flour.  Roll out on a floured board to about 1/4
  inch or a little thinner if preferred.
  
  Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in the
  center of each.  Fry in deep oil until golden brown. Sprinkle with powdered
  sugar.
  
  HINT:  These will be firmer than doughnuts.
  
  Yield: approximately 18 to 20.
  
  [ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]
  Posted by Fred Peters
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crullers
 Categories: Breads
   Servings: 24
 
      2 tb Butter
      1 c  Sugar
      2    Eggs, beaten
      4 c  Sifted flour
  3 1/2 ts Baking powder
    1/2 ts Grated nutmeg
    1/2 ts Salt
      1 c  Cream
 
  Cream butter and sugar together until well mixed.  Add eggs and beat well.
  Sift dry ingredients together and add alternately with cream to creamed
  mixture.  Mix thoroughly.  Place dough on floured board and pat and roll to
  1/2" thickness; cut into 6"x 1" strips.  Twist dough and press ends
  together.  Fry a few at a time in hot fat until brown; drain on absorbent
  paper.  Makes 24
  
  /\/\ (^.^ ) ( ) (( ))__) ... From the Hearth in Sandee's Kitchen...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crumpets and Muffins (English)
 Categories: Breads, Mrs. beeton, Muffins
   Servings:  6
 
           *INGREDIENTS*
      1 qt Water
      2 oz Yeast
    1/2 lb Potatoes
    1/2 oz Salt
           Flour
 
  *DIRECTIONS*
  
  MUFFINS: Wash, peel and boil the potatoes, rub through a colander, add the
  water (just warm enough to bear the hand in it without discomfort); then
  dissolve the yeast and salt in it, and stir in sufficient flour to make a
  moist paste. Beat it well in a deep bowl and then clear off the paste from
  the hands; cover over with a clean cloth and leave it to rise in a warm
  place. When it has well risen, and is light and spongy, turn it out on the
  table, dredge over with flour, and then divide it off into pieces about 3
  oz in weight, roll them up into round shapes, and set them on a wooden
  tray, well dusted with flour to prove. When light enough, see that the hot
  plate is hot, and then carefully transfer the muffins from the tray, one at
  a time, using a thin tin slice for the purpose, taking particular care not
  to knock out the proof or the muffins will be spoilt. When they have been
  properly cooked on one side, turn over with the slice and cook the other
  side. When the muffins are done, brush off the flour, and lay them on a
  clean clothe or sieve to cool. To toast them, divide the edge of the muffin
  all round by pulling it open to the depth of about 1 inch with the fingers.
  Put it on a toasting fork and hold it before a clear fire till one side is
  nicely browned, but not burnt; turn, and toast it on the other. Do not
  toast them too quickly, otherwise the middle of the muffin will not be
  warmed through. When done, divide them by pulling them open; butter them
  slighlty on both sides, put them together again, and cut them into halves.
  Pile on a hot dish and send quickly to table. Time: 25 to 30 minutes to
  bake. Sufficient for about 2 dozen muffins.
  
  CRUMPETS: Proceed exactly the same as directed for Muffins (above), but
  stir in only half the quantity of flour used for them, so that the mixture
  is more of a batter than a sponge. Cover over, and leave for 1/2 an hour.
  At the end of that time take a large wooden spoon and well beat up the
  batter, leave in the spoon, cover over, and leave for another 1/2 an hour.
  Then give the batter another good beat up. This process must be repeated 3
  times with the intervals. When completed, see that the hot plate is quite
  hot, lay out some crumpet rings rubbed over inside with a little clean lard
  on a baking tin, and pour in sufficient of the batter to make the crumpets.
  When cooked on one side, turn over with a palette-knife, and when done take
  off on to a clean cloth to cool. Muffins and crumpets should always be
  served on separate dishes, and both toasted and served as quickly as
  possible. Time: about 20 minutes to cook. Sufficient for about 2 dozen
  crumpets.
  
  From: Mrs. Beeton's All About Cookery, Ward, Lock & Co., Ltd., London &
  Melbourne, (circa 1890's)
  
  Shared by June Hoffman, 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crumpets
 Categories: Breads
   Servings:  1
 
    1/2 lb Plain flour
    1/2 ts Salt
    1/2 oz Yeast
    1/2 ts Sugar
    1/2 pt Milk and water
        pn Bicarb soda
 
  Warm the flour and mix with the salt. Cream yeast with sugar, add to the
  warmed milk and water and mix with flour to consistency of a soft batter.
  Cover and leave to rise about 30-45 minutes. Dissolve the soda in 1 tb warm
  water, add to the mixture, beating well and put to rise again for 30 min.
  Grease a girdle, thick frying pan or electric hot plate and heat until
  fairly hot. Grease pikelet rings (I'd use egg rings) or large plain cutters
  (3 1/2 - 4 inch). Place on the girdle and pour in enough batter to cover
  the bottom of ring to a depth of 1/4 inch. When top is set and bubbles
  burst, turn and cook on underside. Serve hot with butter.
  
  makes 8 - 10
  
  ~from Mrs Beeton's Everyday Cookery, (c) 1963
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crusty Cheddar Bread
 Categories: Breads, Cheese
   Servings:  4
 
      1 pk Active Dry Yeast, OR
      1 tb Active Dry Yeast, Bulk
    1/4 c  Water, Warm, 110-115F
      1 c  Cottage Cheese, *
      1 tb Sugar
  1 1/4 ts Salt
      1 lg Egg
  2 1/4 c  Unbleached Flour, Unsifted**
      1 tb Butter, Room Temperature
      1 c  Cheddar, Sharp, Grated
 
  * The cottage cheese should be the small curd kind at room temperature. **
  You can use up to an extra 1/4 cup of flour in this recipe depending on the
  weather.
  ~-------------------------------------------------------------------------
  Sprinkle the yeast over the warm water and let stand 5 minutes.  Gently
  stir to completely dissolve.  With an electric mixer, blend the softened
  yeast into the cottage cheese, sugar, salt and egg.  Add the flour in 1/2
  cup portions to form a stiff but light dough and let rise in a warm place
  until doubled in bulk.  Butter a 1-1/2 quart casserole dish and stir the
  dough down, then add 1 cup of the grated cheddar cheese.  Turn into the
  buttered dish.  Let rise 30 to 40 minutes longer or until almost doubled in
  size.  Preheat the oven to 350F and bake for 40 to 50 minutes or until
  golden brown.  Brush the top with butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crusty French Bread
 Categories: Breads
   Servings:  1
 
      1 tb Dry yeast
    1/2 c  Warm water
      1 ts Salt
      2 tb Vegetable oil
    1/4 ts Sugar
      3 c  White flour
           Cornmeal
 
  In a medium sized bowl, warmed, dissolve yeast in water & add salt, oil &
  sugar.  Stir together.  With a slotted spoon, beat in 1 3/4 c flour.
  Combine 1/2 c flour with the other ingredients.  Set side in a warm area
  for 15 to 20 minutes.
  
  Flour a board with the rest of the flour & turn out the dough.  Knead till
  it is no longer sticky.  Flatten it with the palms of your hands.  Fold in
  half & in half again.  Roll until it is 10 1/2 inches long.  Sprinkle
  cornmeal on a cookie sheet & set the dough.  Use a brush to oil the
  surface.  Slash the top of the dough with a sharp knife & allow to proof
  for 30 minutes or so.
  
  Preheat oven to 375F & bake for 20 minutes.  Remove from oven & spread the
  surface with water, using a brush.  Continue to bake for 30 to 35 minutes.
  
  Anne Lerner, "Breads You Wouldn't Believe"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crusty French Bread
 Categories: Breads
   Servings:  6
 
    1/2 tb Yeast
      2 c  Flour, bread
      2 c  Flour
      1 ts Sugar
    1/2 tb Salt
  1 1/3 c  Water
 
  Bring all ingredients to room temperature and pour into bakery, in order.
  Set "baking control" at 11 o'clock.  Select "French bread" and push Start.
  
  Note: In the full size recipe I used 2 Tablespoons Granulated Garlic to
  make a very good galic bread that when slathered with butter and placed
  into  oven to heat made an EXCELLENT addition to spaghetti.---Henry
  
  From: _Zojirushi Cookbook_ Posted on GEnie by H.STANDO [Gadgeteer] Reposted
  by:  Debbie Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crusty Rye Bread
 Categories: Breads
   Servings:  1
 
      2 c  Rye flour
      1 tb Dry yeast
    1/2 c  Warm water
      1 ts Salt
      2 tb Vegetable oil
      2 tb Cider vinegar
    1/2 c  Unbleached white flour
 
  In a deep bowl, measure our the rye flour.  Make a well in the centre.
  Dissolve the yeast in the water & add to the bowl.  Add salt, oil &
  vinegar.  Stir vigorously.  Add the white flour.  Knead well till the dough
  is pliable.
  
  Form into a round bread.  Use a brush to oil the surface & set in a 9"
  round pan.  Allow to double in size.
  
  Preheat oven to 350F & bake for 1 hour 15 minutes.
  
  Anne Lerner, "Breads You Wouldn't Believe"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crusty Whole-Wheat Baguettes
 Categories: Breads
   Servings:  2
 
    1/2 c  Plus 1 tablespoon cold water
  1 1/2 ts Salt
      3 tb Honey
      1 c  Whole-wheat flour
    1/2 c  Bread flour
           Oil and cornmeal for pan
 
  These baguettes are crusty, deep brown and dusted with flour. The dough can
  also be shaped into a round and backed on a pizza pan, preferably black
  steel. Slash the loaves with a sharp knife or with the metal blade of a
  food processor (hold it carefully by the center hub); deep slashes make a
  great-looking baguette.
  
  Basic Sponge
  
  In processor fitted with metal blade, Mix Basic Sponge with water, salt,
  and honey until smooth. Combine flours. (If processor is standard- size
  remove half of sponge mixture and add flours in two batches.) Add combines
  flours, 1/4 cup at a time, pulsing several times to incorporate each
  addition. Then process dough until supple, elastic and sticking slightly to
  work bowl, about 1 minute, adding more water or flour by teaspoon, if dough
  is either too dry or too wet. Dough should be very sticky.
  
  Transfer dough to large plastic bag, squeeze out all air and seal tightly
  at top of bag to allow enough room for dough to expand. Set bag in bowl and
  let dough rise in warm spot until doubled, about 1 hour.
  
  Oil double baguette bread pan. Sprinkle bottom lightly with cornmeal. Punch
  dough down, place on generously floured surface and divide in half. Pat
  each piece into rectangle. Start on long side to roll up dough. Pinch seams
  to seal. Gently stretch to fit pan, if necessary. Place dough seam side
  down, in pan. Sprinkle flour lightly over top. Cover loosely with plastic.
  (Can be refrigerated at this point for several hours. Remove from
  refrigerator about 1 1/2 hours before baking.) Let dough rise in warm spot
  until doubled, about 50 minutes or longer if previously refrigerated. Slash
  surface.
  
  About 15 minutes before baking, put rack on bottom of oven at set 1 t 475
  degrees F. Place bread in oven, then immediately turn down heat to 425
  degrees F. bake baguettes until deeply browned and sounding hollow when
  rapped on bottom. About 15 to 18 minutes. Immediately remove from pan.
  Place on wire rack.Makes 2 baguettes, or 8 servings.
  
  Each serving contains about:
  
  239 calories; 445 mg sodium; 0 mg cholesterol; 2.7 grams fat; 49 grams
  carbohydrates; 7.2 grams protein; 0.7 grams fiber; 10% calories from fat.
  
  Recipe from : Los Angeles Times Newspaper, Cooking section, Thursday March
  05, 1992 By Abby Mandel.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Csipetke (Dumplings)
 Categories: Breads
   Servings:  6
 
    1/2 c  Flour
      1    Egg
      1 tb Salt
 
  CSIPETKE (DUMPLINGS)  - Gloria Lyon
  
  flour
  
  Make hard dough by kneading flour and egg about 5 minutes; let rest 15
  minutes.  Cut dough into 6 pieces; roll each to finger thickness ( will get
  about 6" length from each).  Bring 4 quarts water with 1 tbsp. salt to
  boil; sprinkle a little four on dough; pinch off little pieces; drop into
  boiling water. Use thumb and index fingers to pinch off pieces. Boil
  dumplings till they surface, then sample one to make sure it is cooked
  through.  NOTE: You may drop the csipetke directly into goulash soup, bean
  soup, or any other soup you use it for.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Currant Pound Cake
 Categories: Breads, Desserts
   Servings: 12
 
  1 1/2 c  Currants
      1 lb Butter
      2 c  Sugar
      1 ts Mace
      9    Eggs, Separated
  4 1/2 c  Sifted All-Purpose Flour
      1 ts Lemon Extract
      1 ts Vanilla
 
  Rinse currants in hot water, drain and dry on a paper towel.  Cream butter
  until fluffy, add sugar and spice and cream thoroughly.  Beat egg yolks
  until thick and creamy; add tb 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 paper lined
  loaf pans 9" X 4" X 2.5" and bake at 350F for 1 hour and 25 minutes. Test
  for doneness by inserting a toothpick in center.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Currant-Walnut Baguettes
 Categories: Breads
   Servings:  2
 
           Karen Mintzias
      1 pk Yeast
  1 1/2 tb Honey
  1 1/4 c  Warm water
  1 1/2 c  Bread flour
  1 1/2 c  Whole wheat flour
      1 ts Salt
    3/4 c  Walnut halves
    3/4 c  Currants
    1/4 c  Golden raisins
           Butter; for coating bowl
      1    Egg; beaten, for glaze
 
  This earty brown bread, shaped into long thin baguettes and densely packed
  with raisins and walnuts, is virtually impossible to stop eating.  Renee
  first tasted a similar bread at the two-starred Michel Rostang in Paris.
  She likes to serve it with hearty soups, such as cream of pumpkin or
  squash, with curried chicken salad or cream cheese spreads, and, of course,
  with fruit and cheese.  Bread as good as this is worth the work.
  
  Directions: =========== Dissolve the yeast and honey in 1/4 cup warm water
  and let stand until foamy, about 10 minutes.
  
  In a food processor fitted with a plastic dough blade, combine the flours
  and salt.  Process about 30 seconds.  Add the walnuts and process an
  additional 15 seconds.  With the machine running, pour the yeast mixture
  through the feed tube.
  
  With the machine running, slowly add 1 cup water through feed tube. Process
  until the dough clears the sides of the bowl and is no longer dry, about 1
  minute additional.
  
  Turn out onto a lightly floured board and knead in the currants and raisins
  for about 5 minutes.
  
  Coat a large bowl with butter.  Transfer the dough to the bowl, turning to
  coat the top with butter.  Cover with plastic wrap and a towel and set
  aside to rise in a warm place, until the dough is doubled in bulk, about 1
  to 1-1/2 hours.
  
  Turn the dough out onto a lightly floured board.  Punch down to remove air
  bubbles and divide the dough into two equal parts.  Roll each part into a 6
  x 15-inch sheet.  Roll the sheets into long cylinders, pinching the edges
  to seal.  Transfer the cylinders, seam side down, to a buttered baking
  sheet or two baguette pans.  Cover with plastic wrap and a towel and set
  aside to rise until the dough is almost doubled, about 45 minutes.
  
  Preheat oven to 425.
  
  Brush the loaves with the beaten egg and slash each with a sharp knife
  several times along the diagonal.  Bake for 30 to 40 minutes, until loaves
  are well browned.
  
  Yields 2 loaves
  
  Source: Renee Carisio of Ma Cuisine
  :       The Ma Cuisine Cooking School Cookbook
  :       by Linda Lloyd, Toni Mindling Schulman, Patrick Terrail and
  :       Helene Siegel
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Current Pound Cake
 Categories: Breads, Desserts
   Servings: 12
 
  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 350#F for 1 hour and 25 minutes.
  
  Test for doneness by inserting a toothpick in center.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Daddy's Dark Pumpernickel Bread
 Categories: Breads
   Servings:  6
 
  1 1/4 c  Bread Flour
      2 ts Brown sugar
    3/4 c  Rye Flour
    2/3 ts Instant Coffee granules
    1/2 c  Whole Wheat Flour
      2 ts Caraway seeds (opt)
      1 tb Dry Milk
  1 1/2 tb Cocoa powder
      1 ts Salt
      2 tb Molasses, dark
      1 tb Butter
  7 1/2 oz Water
      3 tb Cornmeal
      1 ts Yeast
 
  Add ingredients to your bread machine in recommended order. In the
  Panasonic, add the dry ingredients first, then the liquids.  If using
  Fleishmans yeast, increase amount!
  
  This will make a 1 lb. loaf. (Tested and created by Robert Birr, using a
  composite of the Panasonic manual--some people do read manuals!--, Donna
  German's receipe and probably more of his imagination than he gives himself
  credit for!)
  
  Posted by:  J.MAGUIRE - GEnie Reposted by: Debbie Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dakota Bread
 Categories: Breads
   Servings:  1
 
      1 pk Active dry yeast
    1/4 c  Honey
    1/2 c  Warm water (105-115F)
  2 1/2 c  Bread flour
    1/2 c  Whole wheat flour
    1/4 c  Wheat germ
    1/4 c  Rye flour
    1/4 c  Rolled oats
      1 ts Salt
    1/2 c  Cottage cheese
      1 lg Egg
      2 tb Vegetable oil
           Oil and cornmeal for pan
      1    Egg white; frothed with fork
           - for glaze
           Additional wheat germ
           -=OR=- Oats, for top of loaf
 
  STIR YEAST AND HONEY into water; let stand until foamy, about 5 minutes.
  For food processor fitted with metal blade or mixer with dough hook, put
  remaining bread ingredients into bowl. Turn machine on and combine mixture.
  With machine running, slowly add yeast mixture. Mix until dough cleans
  sides of bowl. If dough is too sticky, add more flour by the tablespoon,
  working it in before adding more. If dough is crumbly and dry, add more
  water by the teaspoon, working it in before adding more. Once desired
  consistency is reached, (moist but not sticky), mix dough until well
  kneaded, uniformly supple and elastic, about 40 seconds in food processor,
  about 6 minutes in mixer. Or by hand, put ingredients in large bowl. Mix
  well. Make well in center. Pour yeast mixture into well. Work yeast mixture
  into ingredients, then knead on floured board until smooth and elastic,
  about 10 minutes. Transfer dough to large plastic bag, squeeze out air and
  seal at top. Place dough in bowl. Let rise in warm spot until doubled,
  about 1 1/2 hours. Oil a heat-proof glass pie plate. Sprinkle lightly with
  cornmeal. Punch dough down and shape into smooth ball. Place smooth side up
  in prepared plate. Cover loosely with oiled plastic. Let rise in warm spot
  until doubled, about 1 hour. Fifteen minutes before baking, put rack in
  center of oven; set oven at 375F. When loaf has doubled, brush top with egg
  white. Sprinkle with wheat germ and(or) rolled oats. Bake until loaf is
  deep brown (cover with foil last 5 minutes if too dark) and sounds hollow
  when rapped on bottom, about 35 minutes. Place loaf on rack to cool. Yield:
  1 round loaf.
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dale Murphy Bread
 Categories: Breads
   Servings:  8
 
MMMMM------------------------------DOUGH-----------------------------------
  2 1/2 c  Bread flour (or more)
      1 pk Rapid-rise yeast
      1 tb Sugar
      1 ts Salt
    2/3 c  Water, heated to 125F
      3 tb Butter
      1    Egg

MMMMM-----------------------------FILLING----------------------------------
  1 1/2 tb Italian pesto sauce
    1/4 c  Black olives, pref. Italian
           - or Nicoise, drained,
           - pitted and sliced
    3/4 c  Grated mozzarella cheese
    1/2 c  Crumbled Garlic-Herb Cheese
           -(See below for recipe)
      6 oz Smoked ham; cut into strips
    1/2 c  Pimento
           -=OR=- Roasted red peppers,
           - peeled and seeded
      1 tb Sun-dried tomatoes (opt.)
           - drained & chopped

MMMMM------------------------------GLAZE-----------------------------------
      1    Egg; beaten to mix
      1 tb Water

MMMMM-------------------HOMEMADE GARLIC & HERB CHEES------------------------
      1 lb Cream cheese
           - at room temperature
      1 lb Butter; at room temperature
      4    Garlic cloves; chopped
      3 tb Fresh chopped herbs; such as
           -basil, chives, marjoram
           -or thyme
           Salt; to taste
           Freshly ground pepper
           - to taste
 
  This savory bread is filled with meat, cheese, herbs and olives and is
  perfect for a trip to the ball park. It was named for Dale Murphy, a former
  player for the Atlanta Braves.
  
  IN FOOD PROCESSOR OR mixing bowl, combine 1 1/2 cups of the bread flour,
  yeast, sugar and salt. Add the water, butter and egg to the yeast mixture.
  Process or knead, adding enough flour in 1/2-cup increments, to make a soft
  dough. Knead until elastic and smooth, 1 minute in a food processor or 10
  minutes in a mixer or by hand. Place in oiled plastic bag or turn in
  greased bowl, cover with plastic wrap and let rest 15 minutes or, if you
  have time, let it double. On a lightly floured board, roll the dough to a
  14-by-10-inch rectangle. Place on a greased baking sheet. Spread pesto
  sauce down the center third of dough, lengthwise. Dot with olives,
  mozzarella and Garlic-and-Herb Cheese. Top with ham strips and sprinkle
  with peppers and sun-dried tomatoes.
  
  TO ENCASE FILLING, cut the unfilled dough diagonally on each side to 1-inch
  strips down the length of each side of the dough. Criss-cross the strips,
  bringing one strip over the center from one side, then a strip from the
  other, until the length of the filling is encased with the overlapping
  strips. Let double, uncovered, in a warm place for half hour. Preheat oven
  to 400F. Combine egg and water and brush the glaze on the loaf. Bake until
  done, about 25 minutes. Remove from pan and cool on wire rack before
  slicing. Serve warm or at room temperature.
  
  HOMEMADE GARLIC AND HERB CHEESE: Blend the cream cheese, butter and garlic
  in a food processor until smooth. Add the herbs and combine. Salt and
  pepper to taste. Can be made one week ahead, covered tightly, and
  refrigerated. Makes about 2 1/2 to 3 cups.
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Daniel Boone Tavern Spoon Bread
 Categories: Breads
   Servings:  6
 
     30    To 35    minutes at 350
           - degrees or till lightly
           - browned. Serve warm
 
  Stir 2 cups milk, 1 cup canned cream corn with 1 cup water ground (yellow)
  cornmeal over med. heat to make a mush.  Add 3 well beaten eggs, removing
  from heat at once.  Beat well and add 1 TB baking powder, 1 tsp. salt, 2 TB
  butter (melted).  Beat 3 minutes; pour into greased 2-qt. casserole.  Bake
  6-8.
  
  Source:  Secret Restaurant Recipes * Duplicated by Gloria Pitzer Posted by
  Dar Rains
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Danish Aebleskivers
 Categories: Breads
   Servings: 28
 
    3/4 c  Whole wheat flour or 1-1/2
           -cups all purpose flour
    3/4 c  Unbleached all purp. flour}
      2 ts Baking powder
    1/2 ts Salt
      1 tb Sugar
      2    Eggs, separated
      1 c  Milk
           Oil
           Aebleskiver pan
      2    Bananas or 1 small can of
           -peaches, well drained
           -(optional)
 
  powdered sugar
  
  Stir together flour, baking powder, salt and sugar.  Mix egg yolks and milk
  together well.  Add this mixture to the dry ingredients.  Stir until just
  blended.  Beat egg whites until stiff and fold them into batter. Heat
  aebleskiver pan.  Spoon 1/2 teaspoon oil into each section and fill 2/3
  full with batter.  Cook over medium heat until bubbles appear. Turn with a
  fork or skewer and cook the other side until lightly browned. To vary
  flavor, add a slice of banana or peach to each section before it is turned.
  Dust with powdered sugar and serve with butter and jam or syrup. Makes
  about 28 aebleskivers.
  
  Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Danish Cream Cheese Coffee Cake
 Categories: Breads
   Servings:  1
 
      1 pk Crescent roll dough; (8 cou
           -t)
      8 oz Cream cheese, softened
      1    Egg, beaten
  1 1/2 ts Flour
    1/2 c  Sugar
      1 ts Vanilla
    1/2 c  Nuts; chopped
    1/2 c  Sugar
      1 ts Cinnamon
 
  Spread crescent roll dough onto a greased cookie sheet, lengthwise. Combine
  cream cheese, egg, flour, sugar and vanilla; beat until fluffy. Spread over
  dough. Reserve a few of the nuts to sprinkle on top. Sprinkle combined
  nuts, sugar and cinnamon over cheese mixture. Fold ends of dough into
  center over filling. Sprinkle a few nuts on top. Bake in preheated 350
  degree oven for 1/2 hour until brown. Cool. Sprinkle with powdered sugar,
  if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Danish Flatbread
 Categories: Breads
   Servings:  1
 
  1 1/2 c  Rolled oats, ground
    3/4 c  Flour
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 c  Buttermilk plus 2 tb
    1/4 c  Butter, melted
 
  Grind oats in blender or food chopper until crumbly.  Measure all
  ingredients into large bowl.  Mix together well to form stiff dough.  Let
  rest 20 minutes.
  
  Divide into 4 equal ball shape pieces.  Roll on lightly floured surface as
  thin as possible.  Fry on hot greased skillet 350F turning to cook other
  side.  When brown spots appear, it is ready.  (May be rolled and cooked in
  the oven at 350F like crackers about 9 min.)
  
  Serve hot or cold buttered with choice of jams or honey.  Yield 4 sheets
  
  Source:  Company's Coming, Muffins & More by Jean Pare Shared by Elizabeth
  Rodier 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Danish Pastry
 Categories: Breads
   Servings:  6
 
      4    To 6 cups flour
      2 pk Dry yeast or 1 ounce fresh
           -yeast
      3 tb Sugar
      1 ts Salt
      3    Whole eggs or 6 egg yolks
      1 ts Grated orange rind
    1/4 ts Ground cardamom seeds
           -(optional)
      1 ts Vanilla
  1 1/4 c  Cold milk (approximately)
      2 c  Butter, firm, but not ice
           -cold
 
  When making Danish pastry it is important to keep the dough very cold. In
  shaping small pastries, it is sometimes necessary to re-chill partially
  shaped dough until it is firm enough for the job to be completed. When you
  first make the pastry, be careful to follow all the rules. Don't make it in
  the summertime unless your kitchen is air conditioned. After you gain
  experience you may attempt short cuts such as rolling out and folding the
  dough twice in succession without re-chilling. Another way of shortening
  the process is by placing the dough in the freezer between rollings.
  Usually 10 minutes in the freezer is suffiecient. When you use this short
  cut, be careful not to freeze the dough solid. The shaped pastries can also
  be chilled in the freezer. They can even be baked frozen if extra baking
  time is allowed. Any unbaked yeast pastries, however, should never be kept
  frozen for more than a week or so; and it is preferable to bake anish
  pastry within a day or two after it has been shaped.
  
  Place 4 cups flour in large bowl.  Reserve remaining flour for rolling.
  Make a well in center of bowl.
  
  If dry yeast is used, see directions on package.  If fresh yeast is used,
  cream it with sugar and salt to make a syrup.  Add egg yolks or whole eggs,
  grated orange rind, ground cardamom seeds, and vanilla.
  
  Pour yeast mixture into well.  Add one cup milk and 1/4 cup butter cut into
  pieces.  Mix with finger tips, adding more milk if necessary to make a
  medium-soft dough.  Knead dough in bowl for 5 minutes, or until it is
  smooth but not elastic.  Flour it and let rest in refrigerator for 30
  minutes.
  
  While dough is resting, form remaining butter into a flattened brick. Using
  some of the reserved flour on wax paper or pastry cloth, roll out butter
  into a square about 1/3 inch thick.  Use plenty of flour under and on top
  of butter to keep it from sticking.  Loosen it frequently as you rol. Cut
  the square in 2 pieces.  Place in refrigerator between sheets of wax paper.
  
  Roll out dough on well-floured cloth to make a rectangle 3 times longer
  than wide and about 1/3 inch thick.  Brush excess flour from dough. Place a
  piece of butter in center.  Fold one end of dough over butter. Place
  remaining butter on top.  Fold second end over the butter.  Press edges
  together.
  
  Turn dough, changing its position so that the short ends are parallel with
  the edge of table nearest you.  Roll out on well-floured cloth, using a
  firm, even motion to spread butter together with dough.  Try to work
  quickly, but check frequently underneat the dough to be sure it isn't
  sticking.  Roll out a rectangele 3 times longer than wide, about 1/3 inch
  thick.  rush excess flour from surface.  Fold both ends of dough to meet in
  center.  Press edges together, then fold in half as if closing a book,
  which will make 4 layers of dough.  Flour dough.  Place on a cooky sheet.
  Cover with aluminum foil.  Refrigerate for 1/2 hour.
  
  Repeat rolling and folding dough 3 more times, chilling it 20 minutes
  between rollings.  Be sure to change position of dough each time so that
  the short ends of dough are parallel with the edge of the table nearest you
  when you start rolling.
  
  After the final folding, chill dough at least 3 hours before shaping and
  baking.
  
  From: The Art of Fine Baking Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dark Bread
 Categories: Breads
   Servings:  2
 
      1 c  Warm water
    1/4 c  Maple syrup
      2 tb Yeast
      4    Eggs, at room temperature
    1/4 c  Molasses
      1 tb Instant coffee
      2 tb Carob powder
      4 c  Whole wheat pastry flour
  1 1/2 c  Rye flour
    1/2 c  Corn meal
      1    Egg
      1 tb Water
 
  Combine warm water and maple syrup; sprinkle on yeast; set aside.  Using a
  whisk, blend eggs, molasses, and coffee.  Add carob powder and 1/2 of
  flour. Beat until smooth. Using a wooden spoon, mix in rye flour and corn
  meal; beat thoroughly. Gradually add remaining flour. Turn onto floured
  work surface and knead 15 minutes. Place in lightly oiled bowl; turn dough
  so top is also oiled. Cover with a towel and let stand for 1 hour. Turn
  out, punch down, and knead for 3 minutes. Form into round loaves. Place on
  lightly oiled cookie sheets.  Combine egg and water; use to brush loaves.
  Let rise again for 1 hour; bake at 350 degrees, 30-40 minutes or until
  thunking sound is made when bread is hit with a knuckle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dark Moist Bran Muffins
 Categories: Breads
   Servings: 24
 
      2 c  Whole wheat flour
  1 1/2 c  Bran flakes
      2 tb Sugar
    1/4 ts Salt
  1 1/4 ts Baking soda
      2 c  Buttermilk
      1    Egg
    1/2 c  Dark molasses
      2 tb Melted butter or margarine
 
  Combine flour, bran, sugar, salt and soda and mix well. Combine buttermilk,
  egg, molasses and butter and add all at once to dry ingredients. Stir just
  enough to moisten flour mixture. Fill greased muffin cups 2/3 full and bake
  at 350F 20 to 25 minutes.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Date and Nut Bread
 Categories: Breads
   Servings:  8
 
      1 c  Sugar
      1    Egg
    1/4 ts Salt
      1 c  Nuts
  1 1/2 c  Hot water
      1 tb Soft butter
      3 c  Flour
  1 1/4 ts Soda
      1 lb Dates(cut in half)
 
  Put hot water over dates and let stand until cool. Mix all together and
  bake at 350 degrees for about an hour. (put butter in with hot water over
  dates).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Date and Nut Bread
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Dates; chopped
      1 c  Water; boiling
      1 ts Soda
      1 c  Sugar
      1 ea Egg; beaten
      2 c  Flour
      1 ts Baking powder
    1/2 c  Nut meats; chopped
 
  Add soda and boiling water to dates. Let stand and cool. Then mix with
  remaining ingredients. Bake in moderate oven 1 hour. Bake in long loaf
  bread pan.
  
  Note: No exact temperatur give. Moderate oven is 350 - 400 F.
  
  Source: Cora Van Allen, Bugby Grange, Astabula County, Oh Mabel Purdy,
  Pleasent Grange, Knox County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Date Bread
 Categories: Breads, Osg
   Servings:  1
 
      1 tb Butter
      1 c  Sugar
      1 ea Egg
    1/2 c  Nut meats
      2 c  Flour
    1/2 ts Salt
      1 ts Baking soda
      1 c  Dates
      1 c  Water; boiling
 
  Dissolve soda in boing water. Pour over cup of diced dates. Add butter and
  sugar, creamed. Add some flour, eggs beaten, then salt and balance of flour
  with nuts. Bake 35 to 40 minutes at 375 F.
  
  Source: Mrs. Nellie Ragen, Selden Grange, Fayette County, OH Mrs. Ruth
  Overturf, Selden Grange, Fayette County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Date Nut Bread
 Categories: Breads, 1941
   Servings:  6
 
  1 1/2 c  White flour
      5 ts Baking powder
  1 1/2 ts Salt
    1/4 ts Baking soda
  1 1/2 c  Graham or whole wheat flour
      1 c  Sliced dates
      1 c  Coarsely chopped nuts
    1/2 c  Brown sugar
  1 1/2 c  Milk
    1/4 c  Molasses
 
  Pit dates and cut into 5 or 6 slices with scissors or sharp knife. Sift
  flour, measure, and sift with baking powder, salt, and baking soda. Add
  sugar, milk, and molasses.  Add graham flour in which dates and nuts have
  been dredged.  Beat until thoroughly mixed. Pour into well-oiled loaf pan.
  Bake in moderate oven (375 F) 1 hour. 1 loaf. The Household Searchlight -
  1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Date Nut Bread
 Categories: Breads, Desserts
   Servings:  1
 
      2 c  Whole wheat pastry flour
      2 ts Baking powder
      1 ts Nutmeg
    1/4 c  Butter
    1/3 c  Maple syrup
      2    Eggs
      2 ts Vanilla
    1/2 c  Milk
      1 c  Dates, chopped
    1/2 c  Walnuts (or other nuts),
           Chopped
 
  Sift together flour, baking powder and nutmeg; set aside.  Cream butter
  with maple syrup; add eggs, vanilla, and milk. Stir in flour mixture. Fold
  in dates and nuts. Pour mixture into lightly buttered 9" x 5" loaf pan.
  Bake at 325 degrees for 1 1/4 hours or until top splits or toothpick comes
  out clean.
  
  Makes 1 loaf
  
  KEY WORDS:  baked goods, bread, breakfast, brunch, easy, entertain, gift,
  holiday, kids, lunch, make ahead
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Date or Raisin Bran Muffins
 Categories: Muffins, Breads
   Servings:  4
 
      1 c  Wheat/Oat Bran Cereal
    3/4 c  Milk
      1 c  Unbleached All-Purpose Flour
  2 1/2 ts Baking Powder
    1/2 ts Salt
    1/4 c  Granulated Sugar
    1/2 c  Seedless Raisins *
    1/2 c  Chopped Walnuts
      1 lg Egg
    1/4 c  Vegetable Oil
 
  *  Finely chopped pitted dates may be substituted to get Date Muffins.
  ~-------------------------------------------------------------------------
  Mix cereal and milk.  Let stand a few minutes until most of the milk is
  absorbed.  Grease 12 2-1/2-inch muffin cups.  Heat oven to 400F.  Sift
  flour, baking powder, salt and sugar into a medium-sized bowl.  Stir to mix
  well.  Add dates/raisins and nuts; toss to mix.  Add egg and oil to soaked
  cereal and beat well with a fork.  Pour into flour mixture and stir only
  until dry ingredients are moistened.  Batter will be lumpy.  Drop batter
  into prepared pans, filling each cup half to two-thirds full.  Bake about
  30 minutes, or until browned.  Remove from pan and serve hot with butter
  and jelly or preserves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Date-Nut Bread
 Categories: Breads, Coca-cola
   Servings:  1
 
      8 oz Dates, pitted and cut up
  1 1/4 c  COCA-COLA CLASSIC
      1    Cup, firmly packed light
           -brown sugar or granulated
           -sugar
      2 tb Oil
      2 c  All-purpose flour
      1 ts Baking powder
      1 ts Baking soda
      1    Egg, well-beaten
      1 ts Vanilla extract
    1/2 c  Pecans or walnuts, chopped
           Shortening
           Flour
 
  In a saucepan, heat the Coca-Cola to boiling.  Remove from heat and stir
  the dates, mixing very well.  Stir in sugar and oil.  Let cool while
  preparing other ingredients.
  
  Lightly spoon flour into a cup to measure.  In a bowl, the flour, baking
  powder, and baking soda.  Add to the dates, mixing thoroughly.  Stir in the
  well-beaten egg, vanilla extract, and nuts.  Pour into a greased and flour,
  9x5x3-inch loaf pan.
  
  Bake in preheated, 350 degree F oven for about 1 hour or until a toothpick
  inserted in the center comes out clean.  Set the loaf in the pan on a rack
  and allow to cool for 20 minutes.  Remove the loaf from the pan and set
  loaf on the rack, top up.  When cold, wrap, and store overnight before
  slicing.  Makes 1 loaf, about 2-1/2 pounds.
  
  Recipe:  "Cooking with Coca-Cola", a give-away loose-leaf notebook divider
  set from The Coca-Cola Company, 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Deb's Breakfast Cake
 Categories: Breads
   Servings: 10
 
      1 pk Frozen Rich's Rolls
      1    Stick Of Butter
      1 pk Small Vanilla Pudding
    1/2 c  Brown Sugar
    1/2 c  Pecans
 
  Place frozen rolls in bundt pan.  Melt butter and pour over rolls.  Mix
  pudding, brown sugar and nuts togehter.  Sprinkle mixture over rolls. Cover
  pan with paper towel or waxed paper and let rise overnight.  Bake 350F
  oven for 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dede's Buttermilk Bread
 Categories: Breads
   Servings:  1
 
    7/8 c  Buttermilk or
      3 tb Dry buttermilk powder and
    7/8 c  Water
           (for Welbilt/Dak machines
           Add 1 T more buttermilk)
      2 c  Bread flour
      1 ts Salt
      1 tb Butter or margarine
      2 tb Honey
    1/4 ts Baking soda*
  1 1/2 ts Red Star active dry yeast
 
  * Prodigy "research" has shown that if using powdered buttermilk we should
  omit the baking soda.
  
  Place all ingredients in bread pan, select Light Crust setting, and pres
  Start.
  
  From Bread Machine Magic by Linda Rehberg and Lois Conway.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Delicatessen Black Bread
 Categories: Breads
   Servings:  6
 
  2 1/2    To 3 cup all purpose flour
      2 c  Rye flour
      2 pk Fast acting yeast
      2 c  Whole bran cereal
      1 tb Salt
      1 tb Caraway seeds
      2 ts Onion powder
  1 1/2 c  Milk
    1/2 c  Water
    1/4 c  Dark molasses
    1/4 c  Oil
      1    Square (1-oz) unsweetened
           -chocolate
    1/4 c  Water
    1/2 ts Cornstarch
 
  Caraway seeds
  
  In large mixer bowl, combine 1 cup all purpose flour, 1 cup rye flour,
  yeast, bran cereal, salt, caraway seed and onion powder; mix well. In
  saucepan, heat milk, 1/2 cup water, molasses, oil and chocolate until very
  warm (125-130 degrees; chocolate does not need to melt). Add to flour
  mixture. Blend at low speed until moistened; beat 3 minutes at medium
  speed.
  
  By hand, gradually stir in remaining rye flour and enough remaining all
  purpose flour to make a firm dough. Knead on floured surface until smooth
  and elastic, about 5 minutes. Place in greased bowl, turning to grease top.
  
  COver, let rise in warm place until double, 30-45 minutes. Punch down
  dough.
  
  Divide into 2 parts. On lightly floured surface, shape each half into a
  round loaf. Place in greased 8 inch layer cake pans. Cover; let rise in
  warm place until almost doubled, about 15 minutes. Bake at 375 degrees for
  40-45 minutes. Combine 1/4 cup water and cornstarch for glaze in small
  saucepan; heat to boiling. Brush on loaves 5 minutes before end of baking.
  Sprinkle caraway seeds on loaves, if desired. Return loaves to oven for 5
  minutes or until glaze is glossy and loaves sound hollow when tapped.
  Remove from pans when cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Denmark Rolls
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Potatoes; mashed
      1 c  Lard
      1 c  Sugar
      1 tb Salt
      1 qt Potato water
      2 ea Eggs; beaten
      1 ea Yeast cake
 
  Scald lard and sugar with water, cool and add 2 beaten eggs, 1 cake yeast
  dissolved in lukewarm water. Add enough flour to make a stiff dough. Let
  rise 5 or 6 hours. Punch down and put in icebox. Will keep for 10 days and
  you can make them as often as you need them.
  
  Source: Esta Null, Springbow Grange, Warren County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dessert Cornbread
 Categories: Breads
   Servings:  6
 
      1 c  Cornmeal (yellow or white)
      1    Egg
    1/2 c  Whole wheat flour
    1/2 c  Honey or molasses
    1/2 c  Unbleached white flour
    1/4 c  Oil
      2 ts Baking powder
      3 c  Milk
    1/2 ts Salt.
 
  Combine dry ingredients.  Combine wet ingred.  Mix together.
  
  Mixture will be quite watery.  Pour into greased pan or dish (8" x 8", or
  something similar).  Bake for 30 min. at 325 degrees, or until top is
  springy when gently touched.  Serve hot in a bowl or dish.  The center will
  be somewhat like custard, so you might not wish to eat it in your hand like
  you would a piece of bread.
  
  It may be served with honey, jam, or milk, or plain.  Yuummmmy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Diamond Head Bread
 Categories: Breads
   Servings:  6
 
           Jim Vorheis
    1/4 c  Butter or margarine
    3/4 c  Brown sugar, packed
      1    Egg
      2 c  Flour
      1 ts Baking soda
    1/2 ts Salt
    1/3 c  Frozen orange juice
           -concentrate, thawed
      1 c  Crushed pineapple spooned
           -from can with juice
           Included
    1/2 c  Chopped pecans
 
  In a bowl cream butter and sugar, add egg and beat well.  Add dry
  ingredients alternately with orange juice.  Add pineapple including juice.
  Add nuts.  Pour into a well greased loaf pan and bake at 350 F for 55 to 60
  minutes.  Cool on wire rack.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Diet Bread
 Categories: Breads
   Servings:  1
 
           -PNewton vkbb14a
      9 oz Water    6 oz
      3 c  Bread flour  2 c
  1 1/2 ts Yeast   1 t.
 
  This bread is very low in calories. An entire 1 1/2 pound loaf has less
  than 1500 calories.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Diet Rite Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
  1 1/4 c  Diet Rite or any soda (Use
           -ingredients at room
 
  "This started out as a joke because I drink so much Diet Rite. But, it
  tastes great. And, it really is a true diet bread."
  
  temperature.)
  
  Put all ingredients into the pan in the order listed, select white bread
  and push "Start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dill Bread
 Categories: Breads
   Servings:  4
 
      1 pk Yeast, Active Dry
    1/4 c  Warm Water (110-120F)
      1 c  Cottage Cheese, Creamed *
      2 tb Sugar
      1 tb Onion, Minced
      1 tb Butter, Melted
      1 lg Egg
      1 ts Salt
      2 ts Dillseed
  2 1/4 c  Flour, Unbleached Or Bread
 
  * Creamed Cottage Cheese should be heated to lukewarm.
  ~-------------------------------------------------------------------------
  Dissolve yeast in warm water.  Combine all ingredients in a mixing bowl,
  except add the flour a little at a time (it may take up to 2-1/2 cups of
  flour).  Beat until well mixed and mixture is stiff but not heavy.
  (Standard bread dough feeling).  Cover and let rise in a warm place until
  doubled.  Punch down and put dough in a bread pan, or arrange in a round
  shape on a greased cookie sheet.  Let rise again.  Bake for 30 to 45
  minutes at 350F.  While warm, bursh loaf with soft butter, sprinkle well
  with salt.  Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dill Bread
 Categories: Breads
   Servings:  2
 
      1    Cake yeast
  1 1/2 c  Warm water
      2 ts Honey
      2    Eggs, at room temperature,
           -lightly beaten
      1 c  Cottage cheese, at room
           -temperature
      2 ts Dill seeds
      1 ts Salt
  5 1/2    To 6 cups unbleached white
           -flour
 
  Makes 2 medium-sized loaves
  
  In a 6-quart mixing bowl, dissolve the yeast in the water.  Add the
  remaining ingredients, mixing the salt in with the flour, and work them
  into a dough.
  
  Turn the dough out onto a lightly floured surface and knead it for 6 to 7
  minutes, until the dough is smooth, elastic, and somewhat glossy.
  
  Return the dough to the mixing bowl and cover it with a towel. Let the
  dough rise in a warm place for 1 hour, or until doubled in bulk.
  
  Divide the dough into 2 equal halves and shape each piece into an oblong
  loaf.  Set the loaves on a baking sheet that has been lightly greased with
  vegetable shortening.  Cover the loaves with a towel and let them rise
  again for 55 minutes.
  
  Bake in a preheated 375 F oven for 50 minutes, or until golden brown.
  Remove the loaves from the baking sheet at once and allow them to cool on a
  wire rack.
  
  Old World Breads! From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dillbrot (Dill Bread)
 Categories: Breads
   Servings:  4
 
      1 pk Yeast, Active Dry
    1/4 c  Warm Water (110-120 degrees)
      1 c  Cottage Cheese, Creamed *
      2 tb Sugar
      1 tb Onion, Minced
      1 tb Butter, Melted
      1 lg Egg
      1 ts Salt
      2 ts Dillseed
  2 1/4 c  Flour, Unbleached Or Bread
 
  *  Creamed Cottage Cheese should be heated to lukewarm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dilled Cheddar Cheese Batter Bread
 Categories: Breads, Cheese
   Servings:  1
 
    3/4 c  Milk
  1 1/2 tb Dill seeds, coarsely chopped
      1 tb Honey
    1/4 c  Canola oil
      3    Eggs, room temperature,
           - beaten to blend
  2 1/2 c  Whole wheat flour
      1 pk Dry yeast
  1 1/2 ts Salt
  3 1/2 c  Packed grated sharp
           - Tillamook, cheddar cheese
      3 tb Chopped fresh dill
 
  Bring first 3 ingredients to simmer in small saucepan; cool to 120-degrees
  F.  Whisk in oil and eggs.  Combine 1-1/4 cups flour, yeast, salt and 2
  cups cheese in large bowl of electric mixer.  Add warm liquid mixture and
  fresh dill; beat 3 minutes.  Add remaining 1-1/4 cups flour; beat 2
  minutes.  Scrape down sides of bowl.  Cover bowl with plastic wrap.  Let
  dough rise in warm draft-free area until doubled, about 1 hour and 15
  minutes.
  
  Preheat oven to 350-degrees F.  Butter 9x5x3-inch loaf pan.  Do not stir
  batter down.  Spoon half of batter into pan; sprinkle remaining 1-1/2 cups
  cheese over.  Cover with remaining batter; smooth top.  Cover and let rise
  in warm draft-free area until batter reaches top of pan, about 30 minutes.
  
  Bake until bread is golden brown and sounds hollow when tapped, about 45
  minutes.  Turn out onto rack and cool.
  
  SOURCE: Bon Appetit, March 1993.
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dilly Bread
 Categories: Breads
   Servings:  1
 
      2 tb Chopped onion
      1 tb Butter
      1 pk Active dry yeast
    1/4 c  Warm water
      1 c  Large curd cottage cheese
           ,heated until lukewarm
      2 tb Sugar
      2 ts Dill seed
      1 ts Salt
    1/4 ts Soda
      1    Egg
  2 1/2 c  Sifted all purpose flour
 
  Cook onion in butter until tender.  Soften yeast in warm water.  Combine in
  mixing bowl: cottage cheese, sugar, onion, dill seed, salt, soda, egg, and
  softened yeast; mix well.  Add enough flour to make a stiff dough, beating
  well with mixer after each addition.  Cover; let rise until double, about 1
  1/4 hours.  Stir down.  Turn into well greased 9 1/2 x 5 x 2 inch loaf pan.
  Let rise until light, about 40 minutes. Bake in moderate oven (350) degrees
  for 50 to 55 minutes.  Brush with soft butter and sprinkle with salt. Makes
  1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dilly Casserole Bread
 Categories: Breads
   Servings:  1
 
      1 pk Active dry yeast
      2 tb Sugar
      2 ts Dill seed
      1 ts Salt
    1/4 ts Baking soda
  2 1/2 c  Sifted flour
      1 c  Large-curd, cream style
           -cottage cheese
    1/4 c  Water
      1 tb Butter or regular margarine
      1    Egg
    1/4 c  Chopped green onions
 
  "To allow the delicate dill and green onion flavors to fully develop, wrap
  this cottage cheese bread in foil and let it stand a day."
  
  In large bowl, stir together first 5 ingredients and 1-1/4 cup flour; set
  aside.  In 2-qt saucepan over low heat, heat cottage cheese, water and
  butter until very warm (120 to 130).
  
  Using mixer at low speed, gradually beat cottage cheese mixture into yeast
  mixture until well blended.  Add egg.  Increase speed to medium; beat 2
  minutes longer.  Using wooden spoon, gradually stir in green onions and
  remaining 1-1/4 cup flour until mixture is well blended and forms a stiff
  batter.  Cover and let rise in warm place until doubled, about 50 minutes.
  
  Using a wooden spoon, stir down batter.  Turn batter into well-greased 1
  1/2 quart casserole or souffle dish.  Let rise, uncovered, until doubled,
  about 30 minutes.
  
  Bake in 350 oven 25 minutes.  Cover loosely with foil; bake 15 minutes more
  or until loaf sounds hollow when tapped.  Immediately remove from
  casserole.  Cool on rack about 20 minutes.  Serve warm.  Makes 1 loaf.
  
  From: Farm Journal's Homemade Breads Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dilly Rice Muffins
 Categories: Muffins, Breads
   Servings:  8
 
      1 c  Flour
      1 tb Sugar
      1 tb Baking Powder
      1    Egg
    1/2 c  Lowfat Milk
      2 tb Vegetable Oil
    1/4 c  Rice, cooked
      2 tb Green Onion (scallion),
           -minced
      2 tb Parsley Leaves, freshly
           -minced -or-
      2 tb Parsley Flakes, dried
      2 tb Dill Weed, freshly minced
           --or-
      2 ts Dried Dill
 
  Keywords: Ovo-Lacto
  
  Combine the flour, sugar and baking powder in a bowl.  Stir to mix.  Beat
  the egg, milk and oil together. Add to the flour mixture along with the
  remaining ingredients.  Mix just until the batter is blended.
  
  Spoon into oiled muffin tins or paper muffin cups.  Fill about
  three-fourths full.
  
  Bake in a 400-degree oven for 12 to 15 minutes, or until brown.
  
  Makes 8
  
  One Muffin = Calories: 113 Carbohydrates: 15 Protein: 3 Fat: 5 Sodium: 133
  Potassium: 49 Cholesterol: 35
  
  Exchange Value: 1 Bread Exchange + 1 Fat Exchange Source: Holiday Cookbook,
  American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman,
  M.S.,R.D.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dilly Zucchini Ricotta Muffins
 Categories: Muffins, Breads
   Servings:  4
 
  1 1/2 c  Unbleached Flour
      2 tb Sugar
      3 ts Baking Powder
    1/2 ts Salt
    3/4 ts Dill Weed
    1/4 c  Milk
    1/2 c  Margarine Or Butter, Melted
      2 lg Eggs
    2/3 c  Ricotta Cheese
    1/2 c  Shredded Zucchini
 
  Heat oven to 400F.  Line with paper baking cups or grease, 12 muffin-pan
  cups.  Lightly spoon flour into measuring cup, level off.  In large bowl,
  combine flour, sugar, baking powder, salt and dill weed, mix well.  In
  medium bowl combine milk, margarine and eggs.  Stir in ricotta cheese and
  zucchini, beat well.  Add to dry ingredients, stirring just until moistened
  (Batter will be stiff).  Fill prepared muffin cups 2/3rds full. Bake at
  400F for 20 to 25 minutes or until golden brown.  Immediately remove from
  pan and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dom Deluise's Cheese & Onion Bread
 Categories: Breads
   Servings:  8
 
  1 1/2 c  Onion, chopped
      1    Egg
      2 tb Butter
    1/2 c  Sour cream
           Pepper, to taste
      2 c  Flour
      1 tb Baking powder
    1/4 c  Butter
      1 c  Cheddar, shredded
    2/3 c  Milk
      3 tb Fresh parsley, minced
 
  Saute onion in 2Tb butter until tender.  In  a bowl, combine onions with
  egg, sour cream and pepper. Mix well; set aside. Add flour and baking
  powder to another bowl.  Cut in 1/4 cup butter until crumbly and fine. Stir
  in half the cheese.  Add milk to make soft dough.  Pat into a buttered 9"
  square pan. Spread sour cream mixture on top. Sprinkle with remaining
  cheese & parsley.  Bake in oven at 425 for 25 minutes. Cut into square and
  serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Double Chocolate Muffins
 Categories: Chocolate, Muffins
   Servings: 12
 
      4 oz (1 stick) margarine or
           Butter
      3 oz 1 oz. squares, cut up, of
           Unsweetened chocolate
      1 c  Sugar
      1    Egg
      2 ts Vanilla extract
      1 ds Salt
      2 c  Flour
      1 c  Buttermilk
      1 ts Baking soda
      6 oz Semisweet chocolate chips
           (1 cup)
 
  1.  Preheat oven to 400 deg. F.  In a 2-quart glass bowl, combine butter
  and unsweetened chocolate.  Heat in microwave oven on High 2 to 2 1/2
  minutes, until melted and smooth when stirred.  Let cool to lukewarm.
  
  2.  Stir in sugar, egg, vanilla, salt, and buttermilk, until thoroughly
  blended.  Mix together flour and baking soda and stir into chocolate
  mixture just until combined.  Stir in chocolate chips.
  
  3.  Spoon batter into 12 paper-lined 2 and 1/2 inch muffin cups, filling to
  top.
  
  4.  Bake 15 to 20 minutes, or until a cake tester inserted in center comes
  out clean.  Let muffins cool in pans 5 minutes, then transfer to racks to
  cool completely.  Serve warm or cool.
  
   From: 365 Great Chocolate Desserts by Natalie Haughton.  Harper-Collins
  publishers 1991.
  
  Enjoy! - Jeff Duke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dough Starter in Bread
 Categories: Breads
   Servings: 15
 
           -LYMAN EDDY (HKDS25A

MMMMM---------------------------FOR ONE LOAF--------------------------------
      2 c  Starter
      2 tb Sugar
  1 1/2 ts Salt
      1 tb Dry yeast
      3 tb Pwd milk..dry
      1 c  Warm water
      2 tb Melted shortg or oil
  3 1/2 c  Etter for Bread flour.
 
  Dissolve yeast in warm water. Add STARTER, sugar; salt; pwd. milk and oil
  or shortening. Mix well. Slowly add flour until dough pulls away from sides
  of bowl. Turn out onto a floured, kneading until smooth. Shape dough. Place
  in a well greased bread loaf pan and cover w/saran type wrap. Let rise in
  warm place till double. Bake @ 350 for 50 min.
   If you do not have enough STARTER to have 2 Cps for bread recipe, you can
  use just one C. STARTER and 2 T. dry yeast.
  
  NOTE:--> The lady who gave this to me, in Anchorage, has the follow ing
  notation: I like the taste of the bread made as above, better than the
  other. // So much for that. When my starter is ready to use, I'm going to
  do the whole thing in my DAK and see what happens..I might really be roll
  ing in the dough... All it can do is devour me, and the West Coast..Ha!
  
  Good Baking to you.. Oven if you're loafing'.. FROM: LYMAN EDDY (HKDS25A)
  Reformatted by Elaine Radis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Doughnuts
 Categories: Breads
   Servings:  6
 
      1 pt Mashed potatoes
      3    Eggs
      1 c  Warm potato water
      2 ts Vanilla
      1 c  Sugar
      2 ts Salt
      1 c  Butter
 
  Mash potatoes while they are still hot.  Add the butter, sugar, beaten
  eggs, vanilla and salt. Add the potato water. In another bowl, mix 1 cup
  lukewarm water and 2 tbsp. yeast and 1 tsp. sugar. Let rise for several
  minutes then add to potato mixture. Mix with flour in a large bowl. Knead
  until the dough is not sticky. Let it rise until the next morning. Roll it
  out and cut with a doughnut cutter. If you prefer bigger doughnuts, turn a
  small bowl that has a sharp cutting edge upside down. Let the doughnuts
  rise until double in size. Fry in deep fat.
  
  From: Lancaster Farming Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Drew's Famous Onion Dill Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
  3 1/3 c  Flour
    1/4 ts Baking soda
  1 1/2 ts Salt
      1    Unbeaten egg (Use
           -ingredients at room
           -temperature)
           Mix together, warm and add:
    1/4 c  Water
    3/4 c  Cottage cheese
    3/4 c  Sour cream
      3 tb Sugar
      3 tb Minced dried onion
      2 tb Whole dill seed
  1 1/2 tb Butter
 
  "A personally memorable bread. And, one of my favorites. This rich bread
  fills the house with the enticing scent of onion and the spicy aroma of
  dill. Everyone loves this hearty unusual bread!"
  
  In the order listed, place dry ingredients and egg into inner pan. Warm
  next set of ingredients, add them. Select white bread, and push "Start."
  Lightly brush the top with a little melted butter at baking time if you
  wish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Drop Biscuits
 Categories: Breads, 1941
   Servings:  4
 
  2 3/4 c  Flour
      4 ts Baking powder
      6 tb Shortening
  1 1/4 c  Milk
      1 ts Salt
 
  Sift flour, measure, and sift with baking powder and salt.  Cut in
  shortening.  Add milk, stirring sufficiently to blend well.  Drop by
  teaspoonfuls onto well-oiled baking sheet.  Bake in hot oven (450 F) about
  12 minutes.  These biscuits may be split, buttered, and used with various
  fruits as the basis for an emergency shortcake. 14 servings. The Household
  Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Drop Dumplings
 Categories: Breads, 1941
   Servings:  8
 
      2 c  Flour
      3 ts Baking powder
    3/4 c  Milk
    1/2 ts Salt
      1 tb Shortening
 
  Sift flour, measure, and sift with baking powder and salt.  Cut in
  shortening.  Add sufficient milk to make a drop batter.  Drop by spoonfuls
  into boiling liquid.  Cover closely and cook about 10 minutes. The liquid
  must be kept boiling during the entire 10 minutes. Serve at once. 8
  servings. The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Drop Scones (Bakestone Recipes)
 Categories: Breads
   Servings:  8
 
      4 oz Self-raising flour
      2 tb Granulated sugar
      1    Egg, beaten
      5 fl Milk*
 
  Servings:  8
  
  *Approximate.  -- Sift the flour into a mixing bowl and mix in the sugar.
  Make a well in the center of the flour and drop in the egg. Stir in the
  milk gradually and mix to a creamy batter. The thicker the batter, the
  thicker the pancake will be.  Heat the bakestone and grease lightly. Using
  a large spoon, drop the batter off it in round "puddles" onto the
  bakestone, leaving room for spreading. Cook over a moderate heat until the
  top surface is covered with bubbles, and when the underside is golden, turn
  and cook the other side. When golden, lift off the bakestone and wrap in a
  cloth.  Serve as soon as possible with butter, honey and preserves. If any
  are left until the next day, they can be crisped under the grill before
  serving. For a change, 1 oz of butter can be rubbed into the flour and
  sugar:  or lemon essence (six drops) can be added to the batter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dry Baking Mix
 Categories: Breads
   Servings:  1
 
      2 c  All-Purpose Flour
      1 tb Sugar
      1 tb Baking Powder
      1 ts Salt
    1/3 c  Lard Or Shortening
 
  Sift or mix ingredients.  Cut in lard till mixture resembles fine meal.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dumplings
 Categories: Penn-dutch, Breads
   Servings:  1
 
      2 c  Flour
      1 ts Salt
      4 ts Baking Powder
    1/4 ts Pepper
      1    Egg
      3 tb Butter, Melted
           Milk
 
  Sift together the dry ingredients. Add well-beaten egg, the melted butter,
  and enough milk to make fairly moist, stiff batter. Drop by spoonfuls into
  boiling liquid. Cover very closely and cook for 18 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dumplings
 Categories: Breads
   Servings: 12
 
      2 c  Bisquick baking mix
    2/3 c  Milk
 
  Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms.Drop
  by spoonfuls onto boiling stew.Cook uncovered over low heat 10
  minutes;cover and cook 10 minutes.Maker 10 - 12.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dumplings
 Categories: Penn-dutch, Breads
   Servings:  1
 
      2 c  Flour
      1 tb Butter
  1 1/4 ts Baking Powder
    3/4 ts Salt
           Milk
 
  Sift the flour, baking powder and salt into a bowl. Add the butter and work
  in with pastry blender or finger tips. Add sufficient milk to make a stiff
  batter. Turn out on a well-floured board and roll about 1/2 inch thick. Cut
  in small squares and drop in hot liquid and cook for 20 or 25 minutes.
  Cooking utensil must always have a tight fitting cover or else dumplings
  will be heavy. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dutch Oven Doughnuts
 Categories: Breads
   Servings:  6
 
      3 c  Flour
    3/4 c  Milk
      1 c  Sugar
      2    Eggs
    1/2 ts Salt
      1 ts Baking soda
      1 tb Cooking oil
      2 ts Cream of tarter
    1/2 ts Powdered ginger
    1/2 ts Powdered cinnamon
    1/2 ts Nutmeg
 
  Combine all ingredients into a smooth dough, rolled flat to 1/2" thickness.
  Using can covers (or what you have <doughnut cutter*>) cut into doughnut
  shape, using additional flour to keep dough from sticking.  If no suitable
  doughnut cutters are available, cut into 2" squares.  Fry in hot fat
  <cooking oil*> until golden brown.  Drain on absorbent paper.  While
  frying, keep the fat hot enough to actively bubble.
  
  (note -- <*> indicates "translations" I've added)  I would roll the fried
  doughnuts in sugar to "finish them".  Oh WOW!!  Dobi just handed me a big
  plate of Shrimp Scampi!!  See ya!! Gary
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dutch Schnecken
 Categories: Penn-dutch, Breads
   Servings:  1
 
      1 c  Yeast, Dissolved In:
      1 c  Warm Water
      5 tb Sugar
    1/2 ts Salt
      2 c  Warm Milk
      2    Eggs, Well Beaten
    1/2 c  Butter, Melted
           Flour

MMMMM-----------------------------TOPPING----------------------------------
      4 tb Sugar
      4 tb Butter
  1 1/2 ts Cinnamon
 
  Dissolve the yeast cake and add one Tbsp of the sugar and the salt and
  enough flour to stiffen to a sponge. Let rise for one hour, then add the
  rest of the ingredients, using enough sifted flour to make a soft sponge.
  Let rise again, then roll out dough on a floured board and cover with a
  mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a
  jelly roll and cut in 2 inch pieces. Place on well-greased pans and let
  rise for a third time, then bake at 400F for 20 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: East Texas Corn Bread
 Categories: Breads
   Servings:  400
 
      1 c  Yellow corn meal
    1/2 ts Baking soda
    1/3 c  Flour
      1    Egg
      2 ts Baking powder
      1 c  Buttermilk
      1 ts Salt
      4 tb Bacon drippings
 
  Preheat oven to 400 degrees F.
  
  Place bacon drippings in skiLlet in oven while it is heating.  The skillet
  must be hot before batter is added.
  
  In large mixing bowl, beat buttermilk and egg, then sift in dry
  ingredients, Mix well. From hot skillet, pour l/2 grease and mix well. Pour
  batter into skillet with remaining grease. This makes a crisp crust, Bake
  at 400 degrees F for approximateLy 30 minutes.
  
  Recipe:  Avis Walker of Saint Christopher's Episcopal Church, Houston,
  Texas from somewhere in the Sixies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Easter Egg Bread
 Categories: Breads
   Servings:  1
 
      3 c  Flour, unsifted
    1/4 c  Sugar
      1 ts Salt
      1 pk Active Dry Yeast
    2/3 c  Milk
      2 tb Margarine
      2    Eggs, room temperature
    1/2 c  Mixed Candied Fruits
    1/4 c  Blanched Almonds, chopped
    1/2 ts Anise Seeds
           Melted Margarine
      5    Colored RAW Eggs
           Powdered Sugar
           Colored Sprinkles
 
  In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2
  tablespoons margarine in a sauce pan and heat over low heat until warm.
  (Margarine does not need to be melted). Gradually add to the dry
  ingredients and beat 2 minutes on medium speed, scraping side occasionally.
  Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in
  enough flour to make a soft dough. Put on a floured board and kneak until
  smooth and elastic. Place in a greased bowl and turn one to coat. Cover and
  let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and
  knead in fruit mixture. Divide in half and roll each into a 24" long rope
  and braid loosely to form a ring on a greased cookie sheet. Put the raw
  eggs in the spaces, cover and let rise until double about 1 hour. Bake
  30-35 minutes in a preheated 350oF oven. Cool on rack, frost with powdered
  sugar and sprinkles.
  
  Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from Boston]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Easter Kulick with Paska
 Categories: Breads
   Servings:  1
 
MMMMM------------------------------BREAD-----------------------------------
      2 pk Active Dry Yeast
    1/2 c  Warm Water
    1/2 c  Warm Milk
    1/2 c  Sugar
      1 ts Salt (opt)
      2    Eggs
    1/2 c  Shortening
      6    Flour
    1/2 c  Raisins
    1/4 c  Blanched Almonds, chopped
    1/2 ts Vanilla

MMMMM-----------------------------FROSTING----------------------------------
    1/2 c  Powdered Sugar
  1 1/2 ts Warm Water
    1/2 ts Grated Lemon Peel
    1/2 ts Lemon Juice

MMMMM------------------------------PASKA-----------------------------------
    1/4 lb Sweet Butter, unsalted
    1/2 lb Powdered Sugar
      4    Egg Yolks
      3 lb Farmer Cheese
    1/4 lb Raisins
    1/2 lb Nuts, chopped
      1 ts Vanilla
    1/2 pt Cream
      2 c  Cherries, chopped
 
  *** Bread ***
  
  Dissolve yeast in warm water. Stir in milk, sugar, eggs, shortening, 2/
  cups flour, raisins, almonds and vanilla. Beat until smooth with electric
  mixer. Mix in enough flour remaining flour to make dough easy to handle.
  Turn out on a lightly floured board and knead adding remaining flour until
  smooth and elestic, about 5 minutes. Cover with saran wrap and let rest 20
  minutes. Divide in half and let rise about 1/ hours until double. Place
  each half in a well greased 1-lb coffee can. Let rise to top of cans (about
  40 minutes). Preheat oven to 375oF. Bake 40-45 minutes or until brown.
  Remove and drizzle with frosting mixture while still warm and serve with
  Paska.
  
  *** Frosting ***
  
  Mix all ingredients together.
  
  *** Paska ***
  
  Mix the butter and sugar together until smooth. Add remaining ingredients,
  mixing well. Put in a cheese cloth to drain out liquid (about 3 hours),
  using a weight. Remove from cloth and refrigerate.
  
  Source: "The Yankee Kitchen" 04-01-93 (#3) [Alberta]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Easy Biscuit Mix
 Categories: Breads
   Servings:  1
 
     10 c  All purpose flour
      2 c  Shortening
    1/3 c  Baking powder
      2 ts Salt
    1/4 c  Sugar
 
   In a bowl stir together flour, baking powder, sugar, and 2 teaspoons salt.
  Cut in shortening until mixture resembles coarse crumbs. Store in an
  airtight continer for up to 6 weeks at room temperature, or for up to 6
  months in the freezer.
  
   Recipe from:  Better Homes and Gardens New Cookbook, 1989.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Economy Waffles
 Categories: Breads, Osg
   Servings:  1
 
      2 ea Eggs
    1/2 c  Milk; sweet
    1/2 ts Salt
      1 ts Baking powder
      1 c  Flour
      1 tb Butter; melted, or
           -substitute
 
  Beat yolks of eggs, add milk, salt, flour and baking powder mixed together
  and shortening. Add stiffly beaten whites of eggs and bake on waffle iron
  unto crips and brown.
  
  Source: Cora T. Riffle, Jerusalem Grange, Adams County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Braid Bread
 Categories: Breads, Entertain
   Servings:  6
 
      4    To 4 1/2 cups all-purpose
           -flour
      2 pk "Instant Dry Yeast"
      2 tb Sugar
      2 ts Salt
    1/2 c  Water
    1/2 c  Milk
      2 tb Shortening
      3    Beatened eggs *reserve 1
           -Tbls. of this
 
  In large mixer bowl, combine 2 cups flour, yeast, sugar and salt. Mix well.
  In saucepan, heat water, milk and shortening until warm...shortening
  doesn't have to melt. Add to flour mixture. Add eggs. Blend at low speed
  until moistened: beat 3 mins.at med. speed. By hand, gradually stir in
  enough remaining flour to make a firm dough. Knead on floured surface til
  smooth and elastic, 5 to 8 mins. Place in greased bowl, turning to grase
  top. Cover and allow to rise in a warm place til doubled, about 1 hr. Punch
  down dough. Divide into 3 parts. On lightly floured surface, roll each part
  into a 14-16 inch rope. On greased cookie sheet loosely braid from the
  center to the ends. Pinch ends and tuck under to seal. Cover and allow to
  rise til doubled. 30 mins. Brush with reserved Tbl. of egg and bake at 400
  for 25 mins. or golden brown. Remove from cookie sheet......ENJOY !
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Braid
 Categories: Breads
   Servings:  1
 
    1/4    To 1/2 cup warm water
      1 pk Active dry yeast
      1 tb Sugar
  2 3/4 c  All-purpose flour
    1/3 c  Instant nonfat dry milk
    1/4 c  Cold butter or margarine,
           -cut into 4 pieces
      1 ts Salt
      2    Eggs, beaten
      1    Egg
           Sesame or poppy seeds,
           -optional
 
  Makes 1 loaf
  
  Combine 1/4 cup water, yeast and sugar.  Stir to dissolve yeast and let
  stand until bubbly, about 5 minutes.
  
  Fit processor with steel blade.  Measure flour, dry milk, butter and salt
  into work bowl.  Process until mixed, about 15 seconds.
  
  Add yeast mixture to flour mixture.  Process until blended, about 10
  seconds.
  
  Turn on processor and slowly drizzle the 2 beaten eggs through feed tube
  and just enough remaining water so dough forms a ball that cleans the sides
  of the bowl.  Process until ball turns around bowl about 25 times. Turn off
  processor and let dough stand 1 to 2 minutes.
  
  Turn on processor and gradually drizzle in enough remaining water to make
  dough soft, smooth and satiny but not sticky.  Process until dough turns
  around bowl about 15 times.
  
  Turn dough onto lightly floured surface.  Shape into ball and place in
  lightly greased bowl, turning to grease all sides. Cover with plastic wrap
  and let stand in warm place until doubled, about 1 hour.
  
  Punch down dough.  Divide into 3 equal parts.  Shape each part into a
  strand about 18 inches long.  Braid the strands loosely together. Tuck ends
  under and pinch to seal.  Fit braid into greased 8 1/2 x 4 1/2 x 2 1/2 inch
  loaf pan.  Cover loosely with plastic wrap and let stand in warm place
  until almost doubled, about 1 hour.
  
  Heat oven to 375 F.  Beat remaining egg with fork.  Brush egg over braid.
  Sprinkle sesame or poppy seeds over braid, if desired. Bake until evenly
  browned, 25 - 30 minutes.
  
  Remove immediately from pan.  Cool on wire rack.
  
  REFRIGERATOR EGG BRAID:  Prepare dough through first rising and shape into
  braid as directed for Egg Braid.  Place in greased loaf pan, brush with
  vegetable oil and cover tightly with plastic wrap. Refrigerate 4 to 24
  hours.  Uncover and let stand at room temperature 30 minutes. Bake as
  directed for Egg Braid.
  
  RAISIN BREAD:  Prepare dough as directed for Egg Braid.  Turn dough onto
  lightly floured surface and knead 1/2 cup dark raisins into the dough.
  Continue as directed for Egg Braid, eliminating sesame or poppy seeds.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Egg Bread (Hootsla)
 Categories: Penn-dutch, Breads
   Servings:  1
 
    1/2    Bread, Day Old
    1/2 c  Butter
      3    Eggs, Well Beaten
    1/2 c  Milk
           Salt & Pepper
 
  Cut bread into cubes and brown in butter which has been melted. Beat the
  eggs well and add the milk and salt and pepper to taste. Pour over bread
  and fry until brown. Serve at once. Source: Pennsylvania Dutch Cook Book -
  Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggless Corn Muffins
 Categories: Muffins, Penn-dutch, Breads
   Servings:  1
 
      1 c  Cornmeal
    1/2 c  Flour
    1/4 c  Sugar
      1 ts Salt
      2 ts Baking Powder
      1 c  Milk
      2 tb Shortening, Melted
 
  Sift and mix together the dry ingredients. Add the milk and shortening.
  Pour into greased muffin tins and bake at 350F for 30 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eileen's Corn-Chilies-Cheese Bread
 Categories: Breads, Cheese
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
    3/4 c  Yellow cornmeal
    1/2 c  Drained whole kernel canned
           -corn
      1 tb Chopped canned chilies
    1/2 c  Cheddar cheese, shredded
      1    Egg
      1 tb Butter (or margarine)
    1/2 ts Salt
      2 ts Sugar (Use ingredients at
           -room temperature)
  1 1/4 c  Warm water
 
  "Eileen's love for corn, chilies, and cheese inspired this light
  scrumptious bread. It's a marriage of exotic flavors from south of the
  border. It's particularly great with a Mexican meal. Serve warm."
  
  Put all ingredients into the pan in the order listed, select white bread
  and push "Start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Election Day Loaf
 Categories: Breads
   Servings:  1
 
      2 pk Dry yeast
  1 1/2 c  Warm water
      2 ts Sugar
      6 c  Unbleached flour, divided
      1 ts Salt
  1 1/2 ts Cinnamon
    1/4 ts Ground cloves
    1/2 ts Nutmeg
    3/4 c  Butter, at room temperature
      1 c  Sugar
      2    Eggs, at room temperature
  1 1/2 c  Raisins
    3/4 c  Chopped walnuts or pecans
    1/2 c  Chopped citron
      1 tb Flour
           ICING:
      1 c  Confectioner's sugar
  1 1/2 tb Orange juice
    1/2 ts Vanilla
      1 pn Of salt
 
  Mew England legend decrees that votes were bought in exchange for this
  loaf. You may not win an election, but you will get an overwhelming vote of
  confidence if you serve this bread to the poll watchers gathered in your
  home on election night.
  
  In a large bowl, dissolve the yeast in warm water.  Add 2 tsp sugar and 1
  1/2 cups flour.  beat well, about 150 strokes.  Cover the bowl tightly and
  set in a warm, draft-free place for 30 minutes.  Meanwhile, sift the
  remaining flour with the salt, cinnamon, cloves, and nutmeg on a piece of
  wax paper.  In a small bowl, cream the butter and sugar.  When the yeast
  batter has only 5 more minutes to rise, add the eggs to the creamed butter.
  
  Beat well.  Stir down the yeast batter.  Spoon in the butter mixture and
  blend well.  Add the sifted dry ingredients a spoonful at a time, beating
  after each one until the mixture is smooth. Dredge the raisins, nuts and
  citron in the tbsp of flour and stir into the batter.  Pour the batter into
  a greased 10 inch tube pan.  Make it level by using a spoon dipped in cold
  water.  Cover the pan with wax paper and place in a warm, draft-free spot
  for about 1-1/2 hours, or until a wooden tooth-pick inserted in the center
  comes out clean.  Check halfway through baking time; if the top gets too
  brown, cover loosely with foil or brown paper.  Remove from oven and let
  cool for 10 minutes before turning the bread onto a wire rack to cool.
  
  Spread on the icing while the bread is still warm. Makes 1 loaf.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Elephant Ears
 Categories: Breads, Desserts
   Servings:  6
 
      2 c  Milk
      5 tb Sugar
      5 tb Shortening
      2 tb Salt
      2    Envelopes Active Dry Yeast
      2 c  Warm Water (105-115 degree)
      6 c  All-Purpose Flour
      2 qt Vegetable Oil
           Cinnamon Sugar
 
  Scald Milk; add Sugar, Shortening, & Salt.  Cool to lukewarm.
  
  Sprinkle yeast onto warm water in lg. bowl.  Add Milk mixture & 2 Cups
  Flour; beat until smooth.  Stir in enough additional Flour to make stiff
  dough.
  
  Turn dough out onto a lightly floured board; kneed until smooth & elastic,
  about 8-10 min.  Place in a greesed bowl, turning to grease top. Cover &
  let rise in a warm place, until double in size, about 1 hour.
  
  Divide dough into 6-8 balls.  Roll each out in the form of an elephant's
  ear.
  
  Heat oil to 375 degrees.  Deep fry elephant's ears, one at a time, for
  about 3-5 min. on each side or until golden brown. Serve hot, sprinkle with
  cinnamon sugar.  Makes 6-8.
  
  I also have the recipe for Navajo Fry Bread if you want it. Not as
  complicated.  Make 18-24 pieces, each about the size of a 9" plate.
  
  Posted by PAUL BENNETTS, Prodigy ID# SFCV29A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Elephant Ears
 Categories: Breads, Desserts
   Servings: 24
 
      1 pk Dry yeast
    1/2 c  Warm water
      2    Eggs well beaten
      1 c  Lukewarm cream or canned
           -milk
      3 tb Sugar
  1 1/2 ts Salt
      1 ts Vanilla
  4 1/2 c  To 5 cups Flour
 
  This is a sweet bread that I used to buy at the bakery - also called
  Crispies - but finally got the recipe from an old radio cooking show in
  Denver, Co.  They sound complicated but really are easy and oh so good.
  
  Combine yeast and water, let stand 10 minutes, add eggs, cream, sugar, salt
  and vanilla.  Gradually add flour blending well to make stiff dough. Knead
  on well floured board 2-3 minutes until smooth. Let rise until double -
  about 1 1/2 hours.  Meanwhile make the following mixtures:
  
  Mix together:
  
  3/4 cup white sugar 1 cup brown sugar 1 1/2 tsp cinnamon 1/4 cup melted
  butter
  
  Mix together: (this is optional)
  
  3/4 cup finely chopped nuts (almonds or pecans) 1/3 cup finely chopped
  raisins
  
  Roll out dough to 1/4" thickness in rectangle 26"x20".  Spread with half
  the butter/sugar mixture.  Fold long sides to center, fold in half
  lengthwise. Press firmly to seal.  Roll again to 26"x20" rectangle.
  
  Brush with remaining butter/sugar mixture and spread on nut mixture. Roll
  up as for a jelly-roll starting with 26" side.  Cut into one inch slices.
  
  Sprinkle rolling board with white sugar.  Dip one side of each slice in
  flour, place floured side up on sugared board and roll until thin big
  rounds.  Place on greased baking sheets sugar side up.
  
  Bake at 350 for 15 minutes (about) until golden brown.  Remove from baking
  sheet immediately.  Makes 24-26 rolls.
  
  From:  Grandma Sheila - Cooking Echo Makes: 24-26 rolls
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: English Crumpets (Bakestone Recipes)
 Categories: Breads
   Servings:  4
 
      4 oz All-purpose flour
      4 oz Bread flour
      2 ts Salt
    1/4 oz Fresh yeast
      1 ts Sugar
    1/2 pt Warm milk and water
      1 tb Vegetable oil
    1/2 ts Bicarbonate of soda
    1/4 pt Warm water
 
  Sift the flours and salt into a warm bowl.  Cream the yeast with the sugar.
  Add the warmed milk and water, then the oil.  Stir into the flour to make a
  batter, and beat vigorously until smooth and elastic.  Cover the bowl, put
  in a warm place and leave it until the mixture rises and the surface is
  full of bubbles (about 1 1/2 hours).  Break it down by beating with a
  wooden spoon.  Cover and leave in a warm place to prove for another 30
  minutes.  -- To cook the crumpets, heat and grease the bakestone lightly.
  Grease 5 or 6 crumpet rings (3-3 1/2 inches) (or scone cutters) and put
  them on the bakestone to heat.  Cook as many crumpets as possible at a
  time, as the batter will not stay bubbly for long.   -- Put 1/2 inch deep
  of batter into each ring.  Cook gently for 7 - 10 minutes, or until the
  surface sets and is full of tiny bubbles.  Using an oven glove for
  protection, lift off the ring, and if the base of the crumpet is pale gold,
  flip it over and cook for another 3 minutes until the other side is just
  colored.  If the crumpet batter is set but sticks slightly in the ring,
  push it out gently with the back of a wooden spoon.  Wipe, grease and heat
  the rings for each batch of crumpets.  If serving immediately, wrap the
  crumpets in a cloth and keep warm between batches.  Butter generously and
  serve at once.  If reheating, toast the crumpets under the grill, cooking
  the smooth surface first and then the top so that the butter will melt into
  the holes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: English Muffins
 Categories: Breads, 1941
   Servings:  6
 
  1 1/2 c  Milk, scalded
      1 tb Sugar
      3 c  Flour
      1 ts Salt
    1/2    Cake dry yeast
      1    Egg, well beaten
    1/8 ts Baking soda
 
  Soften yeast in milk, add sugar and salt.  Add sufficient flour to make a
  drop batter.  Beat thoroughly.  Set in a warm place and allow to become
  light.  Add egg and baking soda.  Beat thoroughly. Cook in muffin rings on
  hot griddle.  Cook slowly on one side, then turn to complete cookery. If
  muffin rings are not available the batter may be cooked on the griddle.
  Serve with butter or butter substitute and sirup. 18 muffins. - The
  Household Searchlight  - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: English Muffins From Scratch
 Categories: Breads, Muffins
   Servings:  6
 
      1 lb Strong white flour
    1/2 oz Fresh yeast or 1/2 t. dried
           -yeast
      1 tb Sugar
    1/8 lb Butter, melted
      1 tb Salt
      8 oz Warm milk and water
 
  (The 8 oz. milk and water refers to 8 fluid ounces, or 250 ml.) Sift the
  flour and the salt into a bowl and leave it in a warm place. Dissolve the
  yeast and sugar in 1/4 UK pint (about 1/2 cup--rsc) of the warm milk and
  water.  Leave to froth, then mix in the fat.  Stir all the liquid into the
  warm flour and beat well until smooth and elastic. Cover and prove in a
  warm place for 50 minutes or until doubled in bulk. Turn onto a
  well-floured board and knead, working in a little more flour if necessary
  to make the dough easier to shape. Round up the dough, roll into a thick
  sausage-shape, and divide into 8 to 10 portions about 1 1/2 to 1-3/4 inches
  thick. Shape each one into a round with straight sides. Put onto a greased
  baking sheet, cover and put in a warm place to prove for 30-40 minutes or
  until spongy to the touch. Leave plenty of room for expansion, and be
  careful not to over-prove, as the muffins will lose their shape. Warm and
  grease bakestone (or other griddle) lightly. Lift the muffins carefully
  onto the bakestone and cook over very moderate heat for 8-10 minutes, until
  pale gold underneath.  Turn and cook the other side.  Wrap in a cloth and
  keep warm if cooking in batches.  To serve, insert a knife in the side;
  then with fingers pull the top and bottom apart and insert thin slivers of
  butter.  (or tear in half with forks and toast.)  If reheating from cold,
  toast the top and bottom, then pull apart and butter. Source: Diane Duane,
  FidoNet Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: English Muffins
 Categories: Breads
   Servings:  6
 
  2 3/4    To 3 1/4 cups all-purpose
           -flour
      1 pk "Instant Dry Yeast"
      1 tb Sugar
      1 ts Salt
  1 1/4 c  Warm water
      2 tb Shortening
 
  Cornmeal
  
  Oven NOT needed   Use Pan or Electric Griddle at 325 degrees. Makes about a
  dozen muffins
  
  In large mixer bowl, combine 1 1/4 cups flour, yeast, sugar and salt and
  mix well. Add warm water (125 degrees or so) and oil to flour mixture.
  Blend at low speed until moistened. Beat 3 minutes at med. speed. By hand,
  gradually stir in enough remaining flour to make a firm dough. Knead on
  floured surface until smooth and elastic, about 5 min. Place in grased
  bowl, turning to grease top. Cover and allow to rise in a warm place til
  double....about 45 min. Punch down dough. ON surface sprinkled w/ cornmeal,
  roll dough into 1/4 in. thickness. With biscuit or cookie cutter, cut into
  3 to 4 inch circles. Place muffins on  ungreased cookie sheets. Cover and
  allow to rise at room temperature til double, or about 30 mins.
  
  Bake on lightly oiled electric  griddle or fry pan at 325 degrees for about
  8 mins. on each side until deep golden brown. Then EAT!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: English Muffins
 Categories: Breads
   Servings:  4
 
      1 ts Sugar
    1/4 c  Shortening
      2 ts Salt
      3 c  Flour
 
  Sprinkle yeast over water in a roomy bowl, and mix in remaining
  ingredients.  Flour may be white or up to 1 C. of whole wheat. On a floured
  surface, roll out dough to about 1/3 inch thickness and cut into circles. I
  use a wide mouth water glass to cut them out. Arrange on waxed paper which
  has been sprinkled with corn meal, and allow to rise until doubled. Bake on
  a preheated griddle over a medium flame until browned on both sides. Some
  variations: For sweeter muffins, add 2 Tbls. honey or brown sugar. Add 1/2
  c. sauteed sliced onion. Knead in 1 C. grated cheddar cheese. Add 1/2 rye
  flour and 1/2 white flour and add caraway seeds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: English Muffin Loaf
 Categories: Breads
   Servings:  999
 
      3 c  Flour
      1 pk Yeast
      1 tb Sugar
    3/4 ts Salt
  1 1/4 c  WARM water
           Cornmeal
 
  Combine 1C flour, yeast, sugar and salt in bowl.  Mix well.  Add water &
  beat on low for three minutes.  Add remaining flour to form very soft
  dough.  shape into ball.  Let rise in greased bowl.  Grease loaf pan &
  sprinkle with cornmeal.  Put dough into pan and sprinkle top with cornmeal.
  Let rise again.  Bake at 400 for 35-40 min.  Let sit for 10 minutes then
  remove from pan.  Cool of wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: English Muffin Bread (For Bread Machines)
 Categories: Breads, Breadmaker
   Servings:  6
 
  1 1/4 c  Water
      2 ts Sugar
      1 ts Salt
    1/4 ts Baking Soda
      3 c  Bread Flour
      3 tb Nonfat Dry Milk
      2 ts Yeast
 
   Note: Ingredients are for Large Loaf (about 1.5 lbs), adjust # of servings
  for Medium or Small loaf.
  
   Put all ingredients in machine in the order suggested by your machine's
  manufacturer and fire that bad boy up on the regular bread cycle. The top
  of the loaf should come out sunken, this is normal.
  
   The texture and taste is just like English Muffins, this is GREAT for
  toasting!
  
   From: The Bread Machine Cookbook (vol I) by Donna Rathmell German
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: English Scones
 Categories: Breads
   Servings:  6
 
      2 c  Flour
      1 ts Cream of tartar
      1 ts Baking soda
      2 tb Sugar
    1/2 ts Salt
    1/2 c  Butter
    3/4 c  Milk
 
  Sift flour, cream of tartar, baking soda, sugar, and salt together. Work in
  butter as you would for pie dough. Add milk. PAt into two round portions on
  floured board. Cut through to make four pie wedge impressions. Bake in hot
  400 degree oven 15-18 minutes. Serve hot with butter and jam or syrup.
  
  RAISIN-CINNAMON VARIATION: Add 1 cup raisins, 1/4 teaspoon cloves, 1 1/2
  teaspoon cinnamon, 1/4 teaspoon nutmeg.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Estelle's Broccoli Puff
 Categories: Breads, Cheese
   Servings:  6
 
     20 oz Frozen broccoli
  1 1/2 c  Shredded cheddar cheese
  1 1/2 c  Milk
      2    Eggs
    1/2 ts Salt
    3/4    To 1 cup bisquick
    1/2 c  Butter (softened)
 
  Blend milk, eggs, salt and butter.
  
  Add bisquick, then add cheese
  
  Add broccoli, half cooked
  
  Bake at 350 for 1 hour or until cooked.
  
  From: Estelle Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Everybody's Favorite Carrot-Peanut Butter Bread
 Categories: Breads
   Servings:  1
 
      1 c  Brown sugar, firmly packed
    1/2 c  Peanut butter, chunky style
    1/2 c  Peanut oil
      2 ea Eggs
      2 c  Carrots, peeled, shredded
      1 ts Vanilla
  1 3/4 c  Flour, enriched
      1 ts Baking powder
      1 ts Baking soda
    1/4 ts Salt
    1/4 ts Allspice
    1/4 ts Nutmeg
    1/2 c  Milk
 
  1. Preheat oven to 350'F. 2. Grease 1 loaf pan 9x3x2". Cream together
  sugar, peanut butter, peanut oil, and eggs; add carrots and vanilla. Blend
  flour, baking powder, baking soda, salt, allspice, and nutmeg. Alternately
  add flour mixture and milk to creamed mixture. Turn into prepared pan and
  bake in preheated oven for 70 minutes. Cool 10 minutes in pan, remove from
  pan, and cool on rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Everything You Ever Wanted on a Bagel... But Were Afraid To
 Categories: Sandwiches, Breads
   Servings:  4
 
           *INGREDIENTS*
    1/2 c  Mayonnaise
      1 ts Spicy brown mustard
      1 tb Onion, finely chopped
      1    Dill pickle, medium, finely
           -chopped
    1/2 ts Celery seeds
           Pepper, dash
      2 c  Cabbage, finely chopped
      4    Monterey Jack cheese slices
      2    Bagels
      4 oz Corned beef, sliced
      8    Liverwurst slices
      4    Dill pickles, sliced
           -diagonally
      4    Radish roses
 
  Serves 4
  
  *DIRECTIONS*
  
  Mix mayonnaise, mustard, onion, chopped dill pickle, celery seeds and
  pepper; mix into cabbage in small bowl. Refrigerate covered several hours
  for flavor to blend.
  
  Place cheese slices on bagels; spoon half the cabbage slaw on the cheese.
  Arrange beef on slaw; top with remaining slaw and the liverwurst.
  
  Spear pickle slices and radishes on 4 toothpicks; place on top of each
  sandwich.
  
  Makes 4 servings.
  
  From: "Bagels! Bagels! and more Bagels!" by Nao Hauser and Sue Spitler, c.
  Lender's Bagel Bakery, Inc., Bantam Books, 1982.
  
  Shared by June Hoffman, 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fabulous Fig Bread
 Categories: Breads
   Servings: 22
 
      1 c  Dried Figs, ground
      1 c  -Boiling water
    3/4 c  Pistachios
  1 1/2 c  All-purpose flour
      1 ts Baking soda
    1/4 ts Salt
      4 tb Margarine or butter
      1 c  Sugar
      3 tb Egg substitute; -OR-
      1    -Egg
      1 ts Vanilla
 
  In a medium-sized heat-proof bowl, combine the figs and pistachios, add
  boiling water and let cool to room temperature, about 1 hour.  Position a
  rack in the center of the oven and preheat to 350 F.  Grease an 8-1/2" by
  4-1/2" loaf pan.  In medium sized bowl, combine the flour, baking soda and
  salt.  In a large bowl, beat the butter until fluffy.  Gradually beat in
  the sugar.  Add the egg and vanilla and beat for 1 to 2 minutes, or until
  lightened.  Add the dry ingredients and beat until just blended.  With a
  spoon, blend in the fig mixture.  Turn into the prepared pan and bake 1 to
  1 1/4 hours, or until the bread just begins to pull away from the sides of
  the pan, and the top springs back when lightly touched.  Cool in pan on a
  rack for 15 minutes, and then turn out and cool completely.  Wrap in
  plastic and store overnight before serving.  Cut into thin slices.
  
  Yield: One 8-1/2" x 4-1/2" loaf - 22 slices
  
  Each serving contains approximately: Calories 124, Fat 3.39 g, Dietary
  Fiber 2.22 g, Carbohydrates 22.4 g, Protein 2.38 g, Sodium 94.8 mg,
  Cholesterol .026 mg
  
  Calories from protein: 7% Calories from carbohydrates: 69% Calories from
  fats: 24%
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Famous Durgin-Park Corn Bread
 Categories: Breads
   Servings:  6
 
    3/4 c  Sugar
      2    Eggs
    3/4 ts Salt
  1 1/2 c  Milk
      2 c  Flour
      1 c  Cornmeal
      1 tb Baking Powder
      1 tb Melted Butter
 
  Mix sugar with beaten eggs. Sift flour, salt and cornmeal together. Add
  melted butter and milk. Beat up very quickly and bake in a large buttered
  pan in a very hot oven (450 degrees).
  
  SOURCE: *Dexters Grist Mill, Sandwich, Cape Cod, MA SHARED BY: Jim Bodle
  2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fantastic Beer Rye Bread
 Categories: Breads
   Servings:  6
 
           Jim Vorheis
      2 pk Dry yeast
    1/2 c  Warm water
  2 1/2 c  Beer
    1/2 c  Shortening
      1 c  Molasses (preferably dark)
      1 tb Salt
      1 tb Caraway seeds
      5 c  Rye flour
      4 c  All-purpose flour
      1    Egg
 
  Makes 2 long loaves or 3 round loaves. Sprinkle dry yeast in warm water.
  Stir until dissolved.  Heat beer until it just starts to bubble. Remove
  from heat and add shortening. Add molasses, salt and caraway seeds to beer
  and stir. Cool until lukewarm and stir in dissolved yeast. Beat in rye
  flour.  Beat in white flour until dough is too firm to beat (you may not
  need it all).  Turn out onto floured board.  Knead until smooth and
  elastic, 6 to 10 minutes.  Put into greased bowl and butter top of dough.
  Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours.
  On a lightly floured board, knead again until smooth. Shape into 2 long
  loaves or 3 round loaves. Slash top with very sharp knife several times.
  Brush with egg that has been beaten with 1 tablespoon water. Let loaves
  stand until doubled in bulk.  Brush again with beaten egg. Bake in
  preheated 350 F oven for 40 to 45 minutes.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Farmer-Style Sour Cream Bread
 Categories: Breads
   Servings:  1
 
      2 tb Warm water
      2 tb Sugar
      1 pk Active dry yeast
  2 1/2    To 3 cups all-purpose flour
  1 1/2 ts Salt
    1/4 ts Baking soda
      1 c  Dairy sour cream, at room
           -temperature
           Vegetable oil
      1 tb Sesame or poppy seeds,
           -optional
 
  Makes 1 loaf
  
  Directions: Combine water, sugar and yeast. Stir to dissolve yeast and let
  stand until bubbly, about 5 minutes.
  
  Fit processor with steel blade.  Measure 2 cups of the flour, salt and soda
  into work bowl.  Process on/off to mix.
  
  Add yeast mixture to flour mixture.  Process until blended, about 10
  seconds.
  
  Spoon sour cream evenly over flour mixture.  Turn on processor and add
  enough of the remaining flour through feed tube so dough forms a ball that
  cleans the sides of the bowl.  Process until ball turns around bowl about
  25 times.
  
  Turn dough onto lightly floured surface.  Shape into a ball and place on
  greased cookie sheet.  Flatten with hands into a circle about 8 inches in
  diameter.  Brush dough with oil.  Sprinkle sesame or poppy seeds over
  dough, if desired.  Let stand in warm place until doubled, about 1 hour.
  
  Heat oven to 375 F.  Bake until golden, 25 - 30 minutes.
  
  Remove from cookie sheet.  Cool on wire rack.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fastnacht Potato Cake
 Categories: Penn-dutch, Breads
   Servings:  1
 
      2    Potatoes
      2    Eggs
      1 c  Sugar
      1 ts Salt
    1/4 ts Nutmeg
    1/2 c  Lard, Or:
    1/2 c  Other Shortening
      1 c  Yeast, Dissolved In:
    1/2 c  Warm Water
           Flour
 
  Boil the pared potatoes in enough water to cover them. Drain off the potato
  water and save. Mash the potatoes and beat lightly. Measure the potato
  water and add more water, if necessary, to make 1 1/2 pints. Combine with
  the rest of the ingredients, using enough flour to make a rather stiff
  batter. Cover and let rise in a warm place until morning. Knead in the
  morning, adding as much flour as is necessary. Let rise again. Spread on
  well-greased tins and when light (about 1-1/4 hours) brush melted butter
  over top. Strew with "rivels" made by combining 1/2 cup sugar, 1/2 cup
  flour, and 2 Tbsp butter. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fat-Free Pumpkin Bran Muffins
 Categories: Breads
   Servings: 12
 
           Non-stick cooking spray
      1 c  Canned solid-pack pumpkin
      1 c  High-fiber cereal shreds
    3/4 c  Skim milk
    1/3 c  Corn syrup, light or dark
      2    Egg white; slightly beaten
  1 1/4 c  Flour
    1/3 c  Sugar
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Raisins
 
  Spray 12 (2-1/2") muffin cups with cooking spray.  In medium bowl combine
  pumpkin, cereal, milk, corn syrup and egg whites.  In large bowl combine
  remaining ingredients.  Add pumpkin mixture; stir until well blended. Spoon
  into prepared muffin cups.  Bake in 400 F oven 20 minutes or until
  toothpick inserted in center comes out clean.  Cool in pan 5 minutes.
  Remove; cool on wire rack.  Makes 12 muffins.
  
  Each muffin provides: 0 g total fat, 0 g cholesterol, 150 Calories, 4 g
  protein, 35 g carbohydrate, 340 mg sodium
  
  Source: Karo pamphlet Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Favorite Cinnamon Rolls
 Categories: Breads, Desserts
   Servings: 16
 
MMMMM------------------------------DOUGH-----------------------------------
      1 pk Yeast
    1/2 c  Water, warm
  2 1/2 c  Flour, bread
      1 c  Flour, whole wheat
      3 tb Sugar
    1/4 c  Melted butter
    2/3 c  Milk, warm
      2    Eggs

MMMMM-----------------------------FILLING----------------------------------
    1/2 c  Melted butter
      1 c  Nuts, chopped
    1/2 c  Sugar, brown, packed
    1/2 c  Raisins, soaked in water
    1/2 c  Sugar
      1 tb Cinnamon

MMMMM------------------------------ICING-----------------------------------
      2 c  Powdered sugar
      1    Juice from orange or lemon
      2 tb Corn syrup
 
  Put in all ingredients in the order listed above for the dough. Select
  manual by pressing menu button till manual and white brad button are lit. 
  When the cycle is over, it beeps and shuts off.  Roll dough out on a
  floured boeard to a large thin rectangle, 22 by 14 inches.  Brush dough
  with melted butter.  Combine filling ingredients.  Sprinkle dough with this
  mixture.  Roll jelly roll fashion, starting with the long edge.  Seal
  edges, slice into 15-20 rolls.  Place cut side down onto baking sheet.
  Cover and let rise in a warm place till doubled, about 45 minutes.
  Bake at 350F degrees 20 to 25 minutes.  Brush with melted butter.  Drizzle
  with icing.  Makes approx. 16 rolls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Feather Muffins
 Categories: Breads, Osg
   Servings:  1
 
      4 tb Butter; or lard
      4 tb Sugar
      1 ea Egg
    3/4 c  Milk
      3 ts Baking powder
      3 c  Flour
 
  Mix and bake in hot oven.
  
  Note: Hot oven is 400 - 450 F.
  
  Source: Mrs. Arlie Brimner, Ewing Grange, Hocking County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Featherbread Rolls
 Categories: Breads
   Servings: 12
 
      1 c  Milk, scalded
      2 tb Butter
      1    Egg, well beaten
      2 c  Flour
      1 pk Yeast, dissolved in...
    1/4 c  Warm water
      1 ts Salt
      1 tb Sugar
 
  Add butter to warm milk.  Then add sugar, salt, yeast dissolved in warm
  water, egg, and flour; beat well.  Let rise 2 hours in warm place. Beat
  again, and pour into muffin tins.  Let rise again and bake in hot oven
  (425) degrees.  This recipe makes 1 dozen rolls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fennel Raisin Round
 Categories: Breads
   Servings:  1
 
  2 1/2 c  Bread flour (or more)
      1 pk Active dry yeast
    1/4 c  Warm water (105F-to-115F)
      1 tb Sugar
      4 tb Butter
      2 ts Salt
    1/2 c  Warm milk (105F-to-115F)
      1    Egg; lightly beaten
      1 tb Fennel seeds
    1/3 c  Pine nuts
    1/3 c  Black raisins or currants

MMMMM------------------------------GLAZE-----------------------------------
      1    Egg; beaten, mixed with
      1 ts Water
 
  Earthy and textured, this is great as a snack or at a party. For a party,
  double this to make 1 large or 2 regular loaves.
  
  PREHEAT OVEN TO 350F. In a food processor or mixer bowl, add 2 1/2 cups of
  the flour, sugar, salt, and butter. Dissolve the yeast in the warm water.
  Add the warm milk and yeast mixture. Add the egg. Knead to make a soft
  dough, adding flour if needed. Allow 1 minute in a food processor, using
  the metal blade or 5-to-10 minutes in a mixer using a dough hook. Do not
  over knead. By hand, knead in the fennel seeds, pine nuts and raisins.
  Place in an oiled plastic bag or oiled bowl and turn to coat. Seal or cover
  and let rise until doubled, about 1 hour. Punch down. Shape into a round.
  Let double again. Slash the top. Brush with egg glaze. Bake 1/2 hour or
  until the bottom sounds hollow when tapped. Cool on a rack. This freezes
  well.
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fermented Fruit Starter
 Categories: Breads
   Servings:  4
 
      1    (20-oz) can sliced peaches,
           -chopped
  7 1/2 c  Sugar, divided use
      1 pk Active dry yeast
      1    (20-oz) can crushed
           -pineapple
      1    (10-oz) jar maraschino
           -cherries
      1    (29-oz) can fruit cocktail,
           -cut up
 
  From:  Lisa Dozier
  
  Stir together peaches, 2 1/2 cups sugar and yeast in a one gallon glass or
  cockery jar with a loose-fitting lid. Stir daily for 10 days. On the 10 th
  day, add pineapple and 2 1/2 cups sugar. Stir daily for 10 days. Add
  cherries, fruit cocktail and remaining sugar and stir daily for 10 more
  days. Drain fruit reserving liquid for next batch. Makes enough fruit for 4
  cakes. (to make more starter, use 1 1/2 cups starter juice instead of yeast
  with peaches and sugar.)
  
  Fermented Fruit Friendship Cake
  
  1 (2-layer size) package yellow cake mix (without pudding) 1 (4-serving
  size) box vanilla, lemon or pistachio instant pudding 4 eggs 2/3 cup oil 2
  tsp orange extract 1 1/2 cups fruit from Fermented Fruit Starter 1 cup
  chopped nuts 1 cup golden raisins
  
  Preheat oven to 350 degrees. Combine cake and pudding mixes, eggs, oil and
  orange extract in a large bowl. Add fruit, nuts and raisins, and mix
  thoroughly. Pour into a greased, floured tube pan and bake 1 hour. Let cool
  15 minutes before removing from the pan. makes 12 to 16 servings. Source:
  Houston Chronicle
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fiddle's Banana Bread
 Categories: Breads
   Servings:  1
 
      3    Large ripe bananas
      2 c  Self-rising flour
      1 c  Sugar
    1/2 c  Oil
      2    Eggs, lightly beaten
    1/2 c  Walnuts (optional)
 
  Servings:  1
  
  Mash the bananas with a fork.  Stir the flour and sugar together and mix
  with the bananas, oil, and eggs.  Fold in the nuts, if desired. Pour into a
  greased and floured loaf pan.  Bake for 1 hour at 325F, until golden brown.
  Serve cold with cream cheese. [ Fiddle's Restaurant in South Miami, Florida
  ]
  
  Old Pueblo BBS - Tucson Computer Society (1:300/2)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fig Bread
 Categories: Breads, Osg
   Servings:  1
 
    1/2 c  Figs
    1/2 c  Raisins
      2 tb Shortening
      1 c  Honey
      1 ea Egg
  2 1/2 c  Flour
    1/2 ts Salt
      1 ts Baking powder
    1/2 ts Baking soda
    3/4 c  Sweet milk
    1/4 c  Sour milk
      1 c  Nuts
 
  Cut raisins and figs in small pieces. Cream shortening and honey well, add
  beaten egg. Sift dry ingredients together. Reserve a little to flour fruits
  and nuts. Add alternately with milk, add nuts and fruit. Bake in moderate
  oven 325 F. 1 hour and 10 minutes.
  
  Source: Mrs. Ida L. Doenges, Sharon Grange, Putnam County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fig Square
 Categories: Breads, Vegetarian
   Servings: 16
 
      1 pk (or 1 tablespoon) Active
           -Dried Yeast
    1/4 c  Warm Water (110 to 115
           -degrees)
    1/4 c  Sugar
    1/2 ts Salt
      2 tb Vegetable Oil
    1/2 c  Milk, at room temperature
      1    Egg
      1 ts Orange Rind, grated
      1 c  Whole Wheat Flour
  1 1/2 c  Unbleached White Flour
  1 1/2 c  Dried Figs, snipped
      1 c  Water
    1/2 ts Ground Allspice
           Confectioners' Sugar
           -(optional)
 
  Soften the yeast in the warm water.  Combine the sugar, salt, oil, milk,
  egg and orange rind in a large bowl. Beat well. Add the yeast mixture and
  the 1 cup of whole wheat flour. Beat. Add the remaining flour. Extra flour
  may be needed if the dough is sticky.
  
  Turn onto a lightly floured surface and knead until smooth, about 5
  minutes. Transfer to an oiled bowl, cover with a damp towel and let rise
  for 1 hour.
  
  Meanwhile, prepare the fig filling by combining the figs, water and
  allspice in a saucepan. Bring to a boil, lower the heat and simmer until
  the mixture is thick. Mash the figs with a potato masher or large spoon
  during cooking. Cool.
  
  Punch down the dough.  Roll into a 1/2-inch thick rectangle 8 inches wide.
  Spread with the fig filling.  Roll up like a jelly roll.  Fit into a
  lightly oiled 8-inch-square pan. Seal the edges together. At each corner
  cut with a scissors to fit into the shape of the pan. Make two slashes on
  top of each side. Let rise until doubled, about 30 minutes. Bake in a
  350-degree oven for 20 to 25 minutes. Cool.
  
  May be sprinkled lightly with confectioners' sugar just before serving.
  
  Serves 16
  
  One Serving = Calories: 136 Carbohydrates: 26 Protein: 3 Fat: 3 Sodium: 72
  Potassium: 164 Cholesterol: 17
  
  Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + 1/2 Fat Exchange
  
  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Filled Berlin Doughnuts - Bismarks
 Categories: Breads, Desserts
   Servings: 12
 
      1 pk Active Dry Yeast, OR
      1 tb Active Dry Yeast, Bulk
    1/4 c  Warm Water, (110-115F)
    1/2 c  Sugar
      1 ts Salt
    1/3 c  Butter Or Regular Margarine
      1 tb Orange Juice
      2 ts Rum Extract
      1 c  Milk, Scalded
           Unbleached Flour *
      2 lg Eggs, Well Beaten
           Fat For Deep Frying **
           Jam Or Jelly
 
  *  Use up to 4 cups of unbleached flour in this recipe. ** Heat the fat to
  375F for frying the doughnuts.
  ~-------------------------------------------------------------------------
  Soften the yeast in the warm water and let stand for 5 minutes or until it
  "blooms" or proofs.  Put a half cup of sugar, the salt, butter, orange
  juice and rum extract in a large bowl.  Pour the scalded milk over the
  ingredients in the bowl.  Stir until the butter is melted.  Cool to
  lukewarm.  When cool, blend in 1 cup of the unbleached flour and beat until
  smooth.  Stir in the yeast and add about half of the remaining flour,
  beating until smooth.  Beat in the eggs.  Then beat in enough of the
  remaining flour to make a SOFT (should be slightly sticky and light in
  weight).  Turn the dough out onto a lightly floured board and let rest for
  5 to 10 minutes.  Knead until smooth and elastic (about 8 to 10 minutes).
  Form into a ball and put into a greased bowl, turning to grease the top of
  the ball of dough.  Cover and let rise in a warm draft free place until
  doubled in bulk.  Punch the dough down, kneading lightly to remove all of
  the air pockets, and turn the dough out onto a lightly floured surface.
  Roll to 1/2-inch thickness.  Cut the dough into rounds using a 3-inch
  biscuit or cookie cutter.  Cover with waxed paper and let rise on the
  rolling surface away from drafts and direct heat, until double in bulk, (30
  to 45 minutes).  About 20 minutes before frying, heat the fat.  Fry the
  doughnuts in the heated fat.  Put only as many doughnuts at one time as
  will float uncrowded in a single layer deep in the fat.  Fry 2 to 3 minutes
  or until lightly browned; turn the doughnuts with a fork or tongs, being
  careful not to pierce the doughnut, when they rise to the surface. Do this
  several times during the cooking.  Lift from the fat, draining for a few
  seconds over the fat before removing to absorbent paper toweling. Cool. Cut
  a slit through the center in the side of each doughnut.  Force about 1/2 t
  of jam or jelly into the center and press lightly to close the slit. (A
  pastry bag and tube may be used to force the jelly or jam into the slit.)
  Shake 2 or 3 bismarks at one time in a bag containing granulated or
  powdered sugar.  (Your choice.) Shake lightly to remove the excess sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Finnish Sour Rye Bread
 Categories: Breads
   Servings:  2
 
  3 1/2 c  Rye flour
      3 c  Warm water, flat beer
           Buttermilk or potato water
    1/4 c  Warm water (100-105o)
  3 1/2 c  Or 4c all purpose flour
      1    Egg lightly beaten with
      1 tb Water
      1 pk Dry yeast
      2 tb Salt
 
  four days ahead of bread making, prepare the starter: combine 1 cup rye
  flour with 1 cup liquid, cover loosely and set in a warm place.  Stir once
  or twice each day, adding more liquid if the mixture becomes too dry. it
  should bubble and give off a strong odor.
  
  when ready to prepare the dough, put the starter in a large mixing bowl,
  add 2 more cups of whatever liquid was used and stir. Dissolve the yeast
  and salt in 1/4 cup warm water and stir in. Then beat in the remaining rye
  flour and up to 4 cups of the white flour one cup at a time to make a
  somewhat soft biscuit like dough firm enough to hold it's shape.  It should
  not be too sticky. turn out on a lightly floured board and knead until
  smooth and velvety, about 10- 12 minutes.  Divide the dough into two equal
  parts and shape into balls.  Place in two buttered bowls, turning to coat
  the dough with the butter.  Cover and let rise in a warm place until
  doubled in bulk, about 1 1/2 hours.  Place on a buttered baking sheet,
  cover and let rise again until doubled in bulk, about 40 minutes. Bake in a
  preheated 400o oven about 45 minutes or until the loaves sound hollow when
  tapped with the knuckles.  Ten minutes before the loaves are done, brush
  the tops with the egg wash. cool, covered with towels to prevent the crust
  from hardening.
  
  James Beard: Beard on Bread 1973 ISBN 0-345-29550-1
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Flame-Toasted Whole-Wheat Tortillas
 Categories: Breads, Vegetarian
   Servings:  6
 
      6    Whole-Wheat Tortillas -
           -Butter (optional)
           Flavored Oil -or- Melted
 
  Keywords: Breads, Vegetarian, Vegan, Lacto, Southwest
  
  If you haven't tried flame-toasted wheat tortillas you're in for a treat.
  Like toast they can be topped in endless ways.
  
  Place a tortilla directly over a medium high gas flame, or place on a
  cookie rack set over an electric burner.  Toast until surface becomes
  lightly flecked with char, about 10 to 20 seconds, and  tortilla begins to
  fill with steam.  Turn over and toast the other side.  A perfect tortilla
  will fill with steam and puff up if it has no tears or holes.
  
  If desired, brush tortilla with oil or butter.  Place in a towel-lined
  basket while toasting the remaining pieces.  Serve piping hot.
  
  Serves 6
  
  Source: Vegetarian Times, April 1993
  
  Shared by: Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Food Processor Brioche
 Categories: Breads
   Servings: 10
 
      1 pk Active dry yeast
    1/4 c  Warm water (105F-to-115F)
  2 1/3 c  Bread flour
    1/3 c  Sugar
    3/4 c  Butter
           - cool but not hard-chilled
      3    Eggs

MMMMM------------------------------GLAZE-----------------------------------
      1    Egg yolk; beaten, mixed with
      2 tb Water
 
  GREASE AND FLOUR 10 small fluted 1/3-cup brioche tins. Or use 1 3-cup
  brioche pan. Dissolve yeast and a pinch of sugar in warm water. In food
  processor or mixer, add flour and the rest of the sugar. Beat in the cool
  butter. Add yeast and water; beat in the 3 eggs, 1 at a time. Beat until
  shiny and glossy, and the dough forms long slick strings with an adhesive
  quality. If the food processor turns off, the dough is ready. Place it in
  an oiled plastic bag or oiled bowl; turn to coat. Seal or cover. Let rise
  in a warm place until tripled. Punch down and let rise again covered, in
  the refrigerator for 6 hours or overnight. Take 2/3 of the now-spongy dough
  and, working quickly, form into balls. Put balls in tins. Cut a deep cross
  in the center of each ball. With remaining dough, form small pear-shaped
  knobs. Fit the pointed ends of the knobs into the center of each cross,
  pressing firmly in place. Let rise, uncovered, in a warm place until the
  dough doubles.
  
  PREHEAT OVEN to 375F. Brush dough with egg glaze. Bake 20 minutes, or until
  browned. For a quick brioche, cover dough in the greased bowl with plastic
  wrap and chill for 1 hour in the refrigerator. Grease brioche forms or
  muffin tins. When dough is chilled, knead it with floured hands. It should
  not require any more flour. Shape. Brush all over with glaze. Let double 15
  to 20 minutes, and bake in a 400F oven, about 10 minutes or until brown.
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Food Processor Walnut Bread
 Categories: Breads
   Servings:  1
 
      1 pk Active dry yeast
    1/4 c  Light brown sugar, packed
      1 c  Warm water (105F-to-115F)
      3 c  Bread flour
    1/2 c  Whole wheat flour
      1 ts Salt
      3 tb Walnut or vegetable oil
  1 1/2 c  Walnut pieces; toasted

MMMMM------------------------FOR GLAZE, COMBINE-----------------------------
      1 lg Egg; frothed with fork
    1/2 ts Salt
 
  STIR YEAST AND SUGAR into warm water; let stand until foamy, about 5
  minutes. Put both flours, salt and oil into food processor work bowl fitted
  with metal blade. Turn processor on to combine mixture. With processor
  running, slowly add yeast mixture. Mix until dough cleans sides of bowl. If
  dough is too sticky, add more flour by the tablespoon, working it in before
  adding more. If dough is too dry and crumbly, add more water by the
  teaspoon, working it in before adding more. Once desired consistency is
  reached, process dough until well kneaded, uniformly supple and elastic,
  about 40 seconds. Add walnut pieces and process for 10 seconds. Remove
  blade. Then remove dough from bowl and press all loose walnuts into it.
  Transfer dough to large plastic bag, squeeze out air and seal at top. Place
  dough in bowl. Let rise in warm spot until doubled, about 1 hour. Oil
  baking sheet. Punch dough down and shape into smooth ball. Place round side
  up on baking sheet. Cover loosely with oiled plastic. Let rise in warm spot
  until doubled, about 1 hour. 15 minutes before baking, preheat oven to
  400F, with rack in center of oven. When loaf has doubled, slash loaf for
  surface design. Lightly brush with glaze. Bake until loaf is deeply browned
  and sounds hollow when rapped on the bottom, about 35 minutes. Immediately
  remove from pan to cool on rack.
  
  NOTE: (To toast nuts, spread single layer on jelly roll pan and bake in
  350F oven until fragrant and toasted, 8-to-10 minutes, watching carefully
  to avoid burning)
  
  Makes 1 Loaf
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fougasse Aux Grattons (Provencal Flat Bread With Cracklings
 Categories: Breads
   Servings:  8
 
      1 pk Active dry yeast
      1 lb Flour*
    250 ml Tepid water
      1 ea Egg yolk, beaten
      1 lb Belly of pork, diced
      2 lb Pork fat, diced
     12 tb Dry white wine
 
  *Flour should be a mixture of unbleached white bread flour with 2 generous
  handfuls of buckwheat flour, sifted together. If you can't find the
  buckwheat flour, don't worry about it. For the dough: Stir together the
  yeast and a handful of flour in enough water to make a runny batter. Leave
  for 1 hour. Warm the remaining flour in the oven, mix in salt and make a
  well in the middle. Pour in the yeast mixture and add enough tepid water to
  make a moist dough. Knead for 10-12 minutes on a lightly floured surface.
  Leave to rise in a large floured bowl covered with a dampened cloth. When
  the dough has doubled in size, turn out onto a floured work surface, punch
  down and flatten the dough out. Add the grattons (see immediately below for
  how to make them). Preheat the oven to 450F/250C. For the grattons: Cook
  the meat, fat and wine over a *very* gentle heat in a heavy covered
  saucepan. Press down on the meat several times during cooking to render up
  as much fat as possible. After 1 1/2 - 2 hours, pour the liquid off through
  a strainer. (It can be used instead of olive oil for cooking, and often
  was, in Provencal cooking.) Crisp the diced meat over higher heat,
  straining off any liquid fat when necessary. To make the fougasse, make the
  bread dough, and after the first rising mixin the grattons. Then, with a
  knife, cut through the dough first one way, then another. Reform into a
  ball and repeat. Gather the pieces together into a mass, divine in two and
  form into two flat loaves, slashed straight through their thickness in
  numerous places. Spread the holes wider with your fingers. (You are
  striving for an effect like a flat sheet of bread with holes like those of
  a slice of swiss cheese.) Brush the top with the egg yolk and bake on a hot
  metal sheet fgor 30-35 minutes until crisp and golden. Serve warm with a
  bitter salad like endive or dandelion. NB: this is a very rich bread ++
  more like a salty shortbread than anything else. But *very* good.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Foundation Sponge
 Categories: Breads, 1941
   Servings:  6
 
      1 c  Lukewarm water
    1/2    To 1 cake dry yeast
           Flour
 
  Crumble yeast in water.  Allow to stand 20 minutes.  Add flour to make a
  stiff drop batter.  Beat until smooth.  Cover and let stand in warm place
  overnight until light and bubbly.  The greater amount of yeast makes the
  sponge work more rapidly. The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Four Grain English Muffins
 Categories: Muffins, Breads
   Servings:  6
 
      4 c  (to 4-1/2 c.) all purpose
           -flour
      1 pk Active dry yeast
    1/2 c  Whole wheat flour
    1/2 c  Wheat germ
    1/2 c  Quick rolled oats
      1 c  Nonfat powdered milk
      3 tb Sugar
      2 ts Salt
      2 c  Water
    1/4 c  Oil
    1/4 c  Cornmeal
 
  In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole wheat
  flour, wheat germ, oats, dry milk, sugar and salt; mix well. In saucepan,
  heat water and oil until very warm (120-130F.)  Add to flour mixture. Blend
  at low speed until moistened; beat 3minutes at medium speed . By hand,
  gradually stir in enough remaining all-purpose flour to make a firm dough.
  Knead on floured surface, 5 to 8 minutes. Place in greased bowl, turning to
  grease top.  Cover; let rise in warm place until double, about 1 hour. (30
  minutes for quick rising yeast.)
  
  Punch down dough.  On surface sprinkled with cornmeal, roll dough to 1/2
  inch thickness. With biscuit or cookie cutter, cut into 3 inch circles.
  Place muffins on ungreased cookie sheets.  Cover; let rise in warm place
  until double, about 30 minutes (15 minutes for quick rising yeast.) Bake on
  lightly oiled electric griddle or fry pan at 325 F for about 8 minutes on
  each side until deep golden brown.  Cool. To serve, split and toast.
  
  Source:  Back of Red Star Yeast package Original Post Date: 18 July 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Four-Hour Bread
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Potatoes; mashed
      1 qt Potato water
    1/2 c  Flour
    1/2 c  Sugar
      1 ea Yeast cake
      2 tb Lard
      2 tb Salt
 
  Pour potato water, hot, over flour and sugar. Add  potatoes and cool. Add
  yeast. Make sponge. Beat 5 minutes, then let rise and add lard and salt.
  Stiffen up and knead at least 20 minuts. Let rise again. Make into loaves
  or light cakes. Let rise and bake
  
  Note:Potato water is water left from boiling potatoes.
  
  Source: Estella Roberts, Salt Rock Grange, Marion County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Four-Way Sweet Bread Dough
 Categories: Breads
   Servings:  6
 
      2 c  Starter *
      4    To 6 egg yolks plus warm
           -water to make 2 cups
  1 1/2 c  Cold water
  1 1/2 c  White flour
    1/2 c  Sugar
      3 c  White flour
    1/2 c  Warm water
    1/2 c  Soft lard
      1 ts Sugar
  1 1/2 ts Salt
      1 pk Dry yeast
      5 c  White flour
      1 c  Dried skim milk powder
    1/2 ts Ginger
 
  *Use Grated Raw Potato Starter
  
  Empty starter from glass jar into large mixing bowl (do not use metal or
  plastic).  Add 1-1/2 cups cold water and 1-1/2 cups white flour. Beat
  thoroughly.  Cover tightly (clinging transparent wrap is good) and set in
  warm place (about 80) overnight.  Wash and scald starter jar and lid. Allow
  to air out overnight. In the morning stir the starter thoroughly. Pour off
  2 cups and set aside. Pour remaining 2 cups into glass jar, cover and
  return to refrigerator. Mix the 1/2 cup warm water, 1 tsp. sugar, 1/2 tsp.
  ginger and 1 pkg. yeast.  Set in warm place until foaming nicely.  Pour the
  2 cups reserved starter into mixing bowl.  Add 1 cup dried skim milk. Beat
  the egg yolks (the more yolks the more tender and flaky the texture) in a
  measuring cup and add enough warm water to make 2 cups. Add to the starter
  mixture with 1/2 cups sugar and 3 cups white flour. Beat well. Add the dry
  yeast mixture as soon as it is ready and beat thoroughly. Add 1/2 cups soft
  lard, 1-1/2 tsp. salt and 3 cups white flour. Stir until the dough clears
  the bowl. Spread the remaining 2 cups white flour on the pastry board. Turn
  out dough and knead thoroughly using a little more flour if necessary to
  make a smooth nonsticky but not to stiff dough.  Return to the bowl. Grease
  top of dough, cover and set in warm place to rise.  When light turn out
  dough and knead well.  Divide into four even portions to make up in the
  following ways:  Old World Lemon Cookies, Grenadine Slices, Cardamom Rolls
  and Raisin Log.  (If fillings have been prepared ahead of time and the
  other ingredients needed set out while the dough is rising it will take
  only about 20 minutes to get all of these made up and into the pans. If
  they are made in order listed they will be ready for oven at spaced
  intervals.)
  
  From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frances Cook's Bread and Rolls
 Categories: Breads
   Servings: 24
 
    3/4 c  Milk
      1    Fresh Cake Yeast
    1/4 c  Sugar
      3 tb Shortening
      1 ts Salt
      1    Egg
  3 1/2 c  Flour
    1/4 c  Lukewarm Water
 
  Scald milk and pour over sugar, shortening and salt.  Let it cool to
  lukewarm while softening yeast in a small bowl with the warm water.  When
  soft, add the egg and beat together slightly.  Pour the yeast/egg mixture
  into the milk mixture and stir them together.  The flour may be sifted or
  poured into the liquid. With a large spoon, stir until flour/milk is well
  mixed.  You should have a firm, but not stiff dough.  Without removing it
  from the bowl, cover the dough with a plate or towel and set aside to rise
  until double in bulk (about 2 hrs depending on the temperature in the
  kitchen).  Instead of letting the dough rise at this point you may put it
  in the refrigerator and use it later, or the next day.  Watch to make sure
  it doesn't spill out of the bowl.  If it starts to spill before you're
  ready to use it, punch it back down.  Refrigerated dough is easier to
  handle but takes longer to rise.  BREAD:  If you want to make bread, dump
  the dough out of the bowl onto a floured surface and with more flour as
  needed to keep it from sticking, knead it until springy and easy to handle.
  This dough does not require a lot of kneading; only enough to make it easy
  to handle.  For 2 medium size loaves cut the dough in half and knead/shape
  each into loaves and put into greased baking pans.  Allow about 2 hours for
  the dough to double again.  Bake in a 375F oven until lightly browned on
  top (if uncertain whether or not bread is done, tip out of pan and see if
  bottom is browned too).  ROLLS:  To make rolls, work and knead dough until
  springy and easily handled.  Roll out with a rolling pin and cut with a
  biscuit cutter and fold over and place on a greased cookie sheet
  (Parkerhouse rolls), or break dough into small pieces, make into little
  balls and place 3 in each section of a greased muffin pan (Cloverleaf
  rolls).  SWEET ROLLS:  For Christmas bread or sweet rolls, roll out dough
  as for Parkerhouse rolls, except trying to make an oblong instead of a
  round.  Spread it with raisins and sprinkle with cinnamon and sugar. Dot
  with butter and roll as for a jelly roll.  Slice and place on a greased pan
  or make into a circle and make slashes through the dough at intervals. Let
  rise and bake as for loaves.  Top with an icing made of confectioners'
  sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over
  the bread or rolls while hot.  Decorate with nuts or fruits. If you want to
  make a whole wheat bread, use half white and half whole wheat flour, and
  use brown sugar instead of white.  The amounts above will yield 1 large or
  2 medium loaves of bread, or 2 dozen large rolls. Mrs. Harold T. Cook
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fraser Canyon Bannock
 Categories: Breads
   Servings:  6
 
      1 c  Flour
      1 c  Whole wheat flour
    1/2 ts Salt
      1 tb Baking powder
      2 tb Brown sugar
      2 tb Lard
    2/3 c  Water
 
  Mix together dry ingredients; cut in lard with a pastry blender until
  mixture resembles fine crumbs.  Sprikle water over pastry, a little at a
  time, stirring with a fork until mixture forms a soft dough.  Turn dough
  out onto a light floured board. Knead about 10 times. Roll out to 1/2 inch
  thick circle; place on a greased baking sheet.  Bake at 450 for 10-15
  minutes until golden.  Cut in wedges and serve hot with butter.
  
  ** This is the city slicker method, now on to the "native" method, the one
  that native Indians used long before the white man came to the Caribou.*
  
  Same ingredients.  Put in bowl and mix with hands until thoroughly
  combined. Work with dough until it feels soft and satiny, about 3-5
  minutes.  Take handful of dough and pat between palms until you get a
  saucer sized form. Wrap around sturdy stick and cook over open camp fire
  until golden brown. Can be eaten alone, broken in pieces and buttered and
  jammed, or if you want to get fancy, stuff with cooked ground beef mixture.
  The best way to eat it is at night when the kids have gone to bed, and you
  are sitting around the campfire swapping horror stories. Eat it plain, it
  is fantastic.
  
  Origin:  Recipes of British Columbia, Canada, book. Shared by: Sharon
  Stevens  Aug/91  (Native method from friend)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Freezer Bread Sticks
 Categories: Breads
   Servings:  6
 
      3    To 3-1/2 cups all purpose
           -flour
  1 1/2 ts Slt
    1/4 ts Sugar
      2 pk Active dry yest
      1 tb Margarine, softened
  1 1/4 c  Very warm water (120 - 130)
      1    Egg white, beaten
      1 tb Cold water
           Toasted sesame seed or
           -poppy seed
 
  In a large bowl thouroughly mix 1 cup flour, salt, sugar and undissolved
  yeast.  Add margarine. Gradually add tap water to dry ingredients and beat
  2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  Add 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl
  occasionally.  Stir in enough additional flour to make a soft dough. Turn
  out onto well floured board. Divide dough into 16 equal pieces. Roll each
  piece of dough into a rope, 18 inches long. Cut each rope into three 6-inch
  ropes.  Place on greased baking sheets, rolling to grease all sides of
  dough.  Cover with plastic wrap. Freeze until firm. Transfer to plastic
  bags.  Freeze up to 4 weeks. Remove from freezer, place on ungreased baking
  sheets.  Cover; let stand at room temperature until fully thawed, about 30
  minutes.  Let rise in warm place, free from draft, until doubled in bulk,
  about 15 minutes. Brush with combined egg white and cold water, sprinkle
  with seeds.  Bake at 375 20 to 25 minutes, or util done. Remove from baking
  sheets and cool on wire racks.
  
  From: Fleischmann's Bake it Easy Yeast Book Shared By: Pat Stockett
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Breakfast Puffs
 Categories: Breads
   Servings:  6
 
    1/3 c  Sweet butter, cubed
    1/2 c  Sugar
      1    Egg
  1 1/2 c  Flour
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/4 ts Nutmeg
    1/2 c  Milk
    1/4 lb Melted butter
    1/2 c  Sugar
      1 ts Cinnamon
 
  Sift together the flour, baking powder, salt and nutmeg.
  
  Use Food Processor.  Insert steel blade, add butter, and sugar using the
  on/off method cream together, add egg and mix well.
  
  Feed alternately through the tube the dry ingredients and milk.  Be sure
  that the milk is the last ingredient to be added.  Fill greased muffin tin
  2/3 full.  Preheat oven to 350 degrees, bake 20-25 minutes, until golden
  brown.  Remove from muffin tin and roll in melted butter, then in mixture
  of 1/2 cup sugar and 1 tsp. cinnamon.
  
  Do not roll the puffs you do not plan to use immediately.  These can be
  frozen or refrigerated and when reheated roll in the butter and sugar
  mixture.  The puffs will get hard and crusty if rolled in the butter then
  reheated.  Serve hot.
  
  "Sinfully delicious.  We serve these with homemade butter and coffee to our
  guests."  Linda Hughes, Sanger Tx
  
  From: New Jersey Quarter Horse Champion Recipes Shared By: Pat Stockett
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Bread for Bread Maker
 Categories: Breads
   Servings:  5
 
      7 oz WATER (210 ML)
      2 c  BREAD FLOUR
  1 1/2 ts SUGAR
      1 ts SALT, LESS A DASH
      1 tb BUTTER
  1 1/2 ts DRY YEAST
 
  SELECT FRENCH MODE.  PLACE INGEDIENTS IN BREAD MAKER IN ORDER SHOWN.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Bread
 Categories: Breads
   Servings:  1
 
      1 pk Yeast, dry
    1/3 c  Water, warm
      1 tb Flour, rye
      1 c  Water, cold
    1/8 ts Sugar
  3 1/2 c  Flour
  2 1/4 ts Salt
 
  Dissolve yeast and sugar in 1/3 cup water; let proof.  Mix flours and salt
  in a large mixing bowl.  Add one cup water to yeast water.  Add water
  slowly to flour mixture, stirring until the dough makes a ball. Let the
  dough rest five minutes.  Add more flour to make a smooth ball and knead
  for seven minutes.  Lete rest two minutes and knead three minutes more.
  Place dough in a clean, dry four-quart bowl. Cover and let rise 40 minutes.
  Turn dough out; pat into a 14" rectangle and fold in thirds. Repeat. Return
  dough to bowl and let rise 1-1/2 to 2 hours, or until tripled in bulk. Form
  dough into two baguettes, two round loaves, or 12 hard rolls. Slash the top
  of each with a razor blade. Preheat oven to 400 F, placing a pan on the
  bottom rack to heat. Bake loaves 30 to 35 minutes, steaming the loaves
  every four minutes for the first 15 minutes.
  
                            Texas Monthly magazine
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Bread
 Categories: Breads
   Servings:  1
 
  3 3/4 c  Unbleached white flour
  1 1/2 ts Salt
      3 tb Wheatgerm
      1 tb Dry yeast
      1 c  Warm water
 
  In a bowl, stir together 3 c flour with salt & wheatgerm.  Combine the
  yeast & the water & set aside till the yeast starts to work.
  
  Make a well in the centre of the dry ingredients & pour in the yeast &
  water.  Slowly work in the flour from the sides of the bowl, then beat the
  mixture vigorously until thoroughly stirred together.  This is a sticky
  dough.
  
  Flour a board with 3/4 c flour plus 2 tb & turn out the dough.  Turn the
  bread so that is coated on all sides.  Knead thoroughly.
  
  Fold dough in half & roll out into a narrow shape about 12 inches long. Set
  on an oiled pan & allow to rise till it is nearly doubled in size.
  
  Preheat oven to 375F & bake for 45 minutes.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Bread
 Categories: Breads
   Servings:  6
 
    1/2 tb Yeast
      3 c  Flour, bread
      2 ts Sugar
      2 ts Salt
      2 tb Butter
  1 1/2 c  Water; warm
 
  Bring all ingredients to room temperature and pour into bakery, in order.
  Select "French bread" and push Start.   Set "baking control" between medium
  and dark.
  
  Posted by:  Sylvia Steiger (THE.STEIGERS) - GEnie Reposted by: Debbie
  Carlson - Cooking Echo
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Bread
 Categories: Creole, Breads
   Servings: 12
 
      1 pk Active dry yeast
    1/4 c  Water, warm (105-115'F.)
      2 tb Butter or margarine,
           -softened
      1 tb Sugar
      1 ts Salt
    3/4 c  Water, hot
      4 c  Flour, all-purpose, sifted
      1 x  Cornmeal or farina
      1 ea Egg white, lightly beaten
      1 tb Water
 
  1. Soften yeast in warm water; let stand 5 minutes. 2. Meanwhile combine
  butter, sugar and salt in large bowl; pour hot water over mixture. 3. Cool
  to lukewarm; stir, then blend in 1/2 cup of the flour, beating until
  smooth. 4. Stir yeast; add to flour mixture, blending in thoroughly. 5. Add
  about half the remaining flour and beat until very smooth. 6. Mix in
  remaining flour to make a soft dough. 7. Turn dough onto lightly floured
  surface; let rest 5 to 10 minutes. 8. Lightly grease deep bowl large enough
  to allow dough to double. 9. Knead dough; shape into smooth ball and put in
  greased bowl; turning to bring greased surface to top. 10. Cover with waxed
  paper or towel; let stand in warm, draft-free place until doubled, about 1
  1/2 hours. 11. Punch down; pull edges to center, then turn dough completely
  over. 12. Cover; let rise again until almost doubled (about 45 minutes).
  13. Meanwhile, grease baking sheet lightly; sprinkle evenly with cornmeal.
  14. Punch down dough; turn out onto lightly floured surface. 15. Roll out
  to 14x8-inch rectangle; roll up rectangle tightly into a long slender loaf
  and pinch ends to seal. 16. Place loaf diagonally on prepared baking sheet.
  17. With sharp knife, make diagonal slashes at 2-inch intervals. 18. Brush
  top with part of egg white mixture; cover loosely and let rise in waram
  place until doubled in bulk. 19. Brush loaf again with remaining egg wash;
  bake in preheated 425'F. oven 10 minutes. 20. Brush again with egg wash;
  reduce temperature to 375'F. and bake 20 minutes longer, or until golden
  brown.
  
  NOTE: To increase crustiness, place flat pan filled with boiling water in
  bottom of oven.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Fantan Rolls
 Categories: Breads
   Servings: 24
 
      1 c  Milk, scalded
    1/2 c  Butter (1 stick)
    1/2 c  Sugar, granulated
      1 ts Salt
      2 tb Yeast, active, dry (2 pkgs)
    1/4 c  Water (105- to 115-degrees)
      4 lg Eggs, beaten
    1/2 ts Butter extract (DON'T OMIT!)
    1/8 ts Lemon extract (optional)
      6 c  Bread flour (approximately)
    1/4 c  Butter, melted
 
   Combine milk, butter, sugar and salt in a small saucepan.
   Stir until the butter melts. Cool mixture to 105- to 115-degrees, use a
  thermometer.
  
   Dissolve the yeast in 1/4 cup warm water in a large mixing bowl. Stir in
  the milk mixture, eggs, butter extract and lemon extract (if used).
  Gradually stir in enough flour to make a soft dough. I usually start out
  with 5-1/2 cups and add more until the dough is no longer sticky and is
  soft and silky.
   Turn dough out onto a lightly floured surface; knead until smooth and
  elastic (or let your mixer do the work), about 5 minutes.
  
   Place dough into a large greased bowl, turning to coat the top with oil.
  Cover and let rise in a warm place until double in bulk, about 1 hour.
  
   Punch down dough to get out the air bubbles. NOW, you can either make the
  "fan-shaped" rolls (I don't, they take too long) or any shape you'd like. I
  usually make "clover" shaped rolls. If you'd like the "fan-shape"
  directions, let me know and I'll post that later. You can make one small
  lemon sized ball per roll or make 3 walnut-sized balls per roll (for the
  cloverleaf rolls).
   Place one ball of dough or 3 walnut-sized balls per roll into LARGE
  greased muffin cups. If you'd like (it's not necessary), roll the balls of
  dough in the melted butter before putting them into the pans.
  
   Cover and let rise in a warm place to rise for about 30 minutes or until
  double in size. The rolls will "balloon" in size once you put them into the
  oven, don't let the risen size fool you, they DO get BIG.
  
   Preheat oven to 425-degrees.
  
   Bake for 10-12 minutes or until golden brown.
  
   After the first rising, punch down the dough and divide it in half. Turn
  dough out onto a lightly floured board.
   Roll EACH half into a 12 x 6-inch rectangle. Brush 2 TBS butter over top
  of each rectangle. Cut each rectangle into six 1-inch strips. Stack 6
  strips of dough (or lay them side-by-side, it's easier to me), butter-side
  up on top of one another. Cut each stack into 12 pieces, about 1-inch wide.
  Place stacks of dough into well buttered LARGE muffin cups (sideways).
  Follow rising directions in the recipe.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Honey Bread
 Categories: Breads
   Servings:  6
 
      1    Text Only
 
  Notes: Wonderful, slightly sweet French bread with a light, crispy crust.
  
  INGREDIENTS:            1 1/2 lb loaf:  1 lb loaf: water 1 1/8 cup 3/4 cup
  honey                   1 Tbsp          2 tsp olive oil 1 Tbsp 2 tsp sugar
  1 tsp           2/3 tsp salt 1 tsp 2/3 tsp bread flour 3 cup 2 cup yeast 2
  1/2 tsp       1 1/2 tsp
  
  Source: The Bread Machine Cookbook by Donna Rathmell German ISBN#
  1-55867-025-4
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Market Beignets
 Categories: Breads
   Servings: 36
 
      1 pk Dry yeast
    1/4 c  Very warm water
    1/4 c  Sugar
    1/2 ts Each salt and nutmeg
      1    Egg, beaten
    3/4 c  Canned evaporated milk
      2 tb Vegetable oil or shortening
  3 1/2 c  All-purpose flour
 
  Makes about 36
  
  Oil for frying Powdered sugar
  
  Dissolve yeast in the water, add sugar, seasonings, egg, evaporated milk,
  oil, and flour.  Beat well until smooth.  Cover with plastic wrap and let
  rise in a warm place until doubled.
  
  Punch down, knead 4 or 5 times, and roll into a long, 18 by-12-inch
  rectangle 1/8-inch thick.  Cut into rectangles 3 by 2 inches, cover lightly
  with plastic, and let rise again about 20 minutes.
  
  Heat oil in a wok or heavy skillet to 365 F and fry 2 or 3 at a time until
  the beignets puff and turn golden brown on both sides. Drain on paper
  towels.  Drop them in a paper bag filled with powdered sugar and shake
  until coated.  Serve hot.
  
  I Hear America Cooking From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Toast Cheddar Sandwiches
 Categories: Breads, Cheese, Eggs, Sandwiches
   Servings:  4
 
      2 lg Eggs
    1/3 c  Milk Or Light Cream
    1/2 ts Salt
      8    White Bread Slices
           Mustard, Prepared
      4    Cheddar Cheese, Slices
      3 tb Butter
 
  Set out a heavy skillet or cast iron griddle.  Beat the eggs slightly in a
  pie tin or shallow bowl and add the milk or cream and salt, set aside.
  Spread the bread slices out on a flat working surface.  Spread one side of
  four slices of bread lightly with the prepared mustard.  Top each with a
  slice of cheddar cheese.  Butter the remaining four slices of bread and top
  each cheese slice with bread, butter side down.  Heat the butter in the
  skillet or on the griddle.  Carefully dip each sandwich into the egg
  mixture, coating both sides.  Allow the excess egg mixture to drain back
  into the bowl.  Dip only as many sandwiches as will lie flat in the skillet
  or griddle.  Cook over low heat until browned.  Turn and brown the other
  sides.  Repeat for the remaining sandwiches and if necessary, add more
  butter to the skillet or griddle to prevent sticking.  Or you can place the
  sandwiches, after dipping, on a well greased baking sheet and brown in the
  oven at 450F for 8 to 10 minutes.  Serve hot.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: French Toast
 Categories: Breads
   Servings:  2
 
      4    Slices White Bread
           Butter
           Jam
 
  Prepare a medium grill.
  
  Butter all slices of bread on one side. Spread jam (as thickly as you like)
  on OTHER side of two slices of bread, and sandwich together with other two
  slices - butter side out!
  
  Grill until golden brown on top, turn and repeat on other side.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Ginger Muffins
 Categories: Muffins, Breads
   Servings: 16
 
      2 oz Unpeeled ginger root
    3/4 c  Sugar
      2 tb Lemon zest
           - with some white pith
      3 tb Sugar
      8 tb Butter; room temperature
      2    Eggs
      1 c  Buttermilk
      2 c  All-purpose flour
    1/2 ts Salt
    3/4 ts Baking soda
 
  PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut the unpeeled ginger
  until it is in tiny pieces; or hand chop into fine pieces. (You should have
  1/4 cup; it is better to have too much ginger than too little.) Put the
  ginger and 1/4 cup sugar in a small skillet or pan and cook over medium
  heat until the sugar has melted and the mixture is hot. Don't walk away
  from the pan--this cooking takes only a couple of minutes. Remove from the
  stove and let the ginger mixture cool. Put the lemon zest and 3 tablespoons
  sugar in the food processor and process until the lemon peel is in small
  bits; or chop the lemon zest and pith by hand and then add the sugar. Add
  the lemon mixture to the ginger mixture. Stir and set aside. Put the butter
  in a mixing bowl and beat a second or two, add the remaining 1/2 cup sugar,
  and beat until smooth. Add the eggs and beat well. Add the buttermilk and
  mix until blended. Add the flour, salt and baking soda. Beat until smooth.
  Add the ginger-lemon mixture and mix well. Spoon the batter into the muffin
  tins so that each cup is 3/4 full. Bake 15 to 20 minutes. Serve warm.
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Lemon and Ginger Muffins
 Categories: Muffins, Breads
   Servings:  6
 
     12    Regular or 48 miniature
           -muffins
      2 tb Coarsely chopped,
           Peeled fresh ginger root
      1    Or 2 lemons, well scrubbed
           -and
           Patted dry
    1/2 c  (1 stick) butter, at room
           Temperature
      1 c  Granulated sugar
      2 lg Eggs
      1 ts Baking soda
      1 c  Plain yogurt or buttermilk
      2 c  All-purpose flour
    1/4 c  Freshly squeezed lemon juice
      2 tb Granulated sugar
 
  Heat oven to 375 F. Grease muffin cups or use foil or paper baking cups.
  Finely chop the ginger. Finely grate the lemon peel so you have 2
  tablespoons.
  
  In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or
  electric mixer until pale and fluffy. Beat in eggs, one at a time. Add
  ginger and lemon peel.
  
  Stir baking soda into yogurt or buttermilk; it will start to bubble and
  rise up.
  
  Fold flour into ginger mixture one third at a time, alternating with the
  yogurt. When well blended, scoop into muffin cups. Bake 18 to 20 minutes,
  or until lightly browned and springy to the touch.
  
  While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small
  dish. Stir until sugar dissolves.
  
  When muffins are baked, remove from oven and let cool 3 to 5 minutes in
  pan. Remove from pan and dip top and bottom into lemon juice and sugar
  mixture.
  
  Note: If you have a food processor use this method: Peel one lemon with a
  vegetable peeler. Put ginger, lemon peel, and the 1 cup sugar into the food
  processor, fitted with a steel blade. Process 1 to 2 minutes, scraping
  sides once, until lemon peel and giner are very finely chopped. Add butter;
  process about 30 seconds until creamy. Add eggs, one at a time, processing
  briefly after each addition. Scrape mixture into a large bowl; if it looks
  curdled, don't worry. Add baking soda, yogurt, and flour and continue as
  above.
  
  Source: Muffins By Elizabeth Alston
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Okra Muffins
 Categories: Muffins, Breads
   Servings:  6
 
      2 c  Self-rising cornmeal
      1 tb Sugar
    1/2 ts Salt
  1 1/4 c  Milk
      2 lg Eggs, lightly beaten
    1/4 c  Vegetable oil
      1 ts Worchstershire sauce
    1/4 ts Hot sauce
      2 c  Thinly sliced fresh okra
           -(about 1/2 pound)
    1/4 c  Chopped onion
 
  Combine first 3 ingredients in a medium bowl; make a well in center of
  mixture. Combine milk and next 4 ingredients; add to dry ingredients,
  stirring just until moistened. Fold in okra and onion.
  
  Grease muffin pans, and place in a 400' oven for 5 minutes.  Quickly spoon
  batter into prepared pans, filling two-thirds full; bake at 400' for 20
  minutes or until lightly browned. Remove from pans immediately. Yield:
  1-1/2 dozen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh, Hot Bagels
 Categories: Breads
   Servings: 18
 
           *INGREDIENTS*
      1 pk Active dry yeast
  1 1/2 c  Warm water (105 degrees to
           -115 degrees F.)
      3 tb Sugar
      1 tb Salt
      4 c  All-purpose flour (4 to
           -4-1/2 cups)
      1    Gal water
 
  Makes 18
  
  *DIRECTIONS*
  
  Stir yeast into 1-1/2 cups warm water in large bowl; let stand until
  bubbly, about 5 minutes. Stir in sugar, salt and enough flour to make soft
  dough. Knead dough on lightly floured board until smooth and elastic,
  adding remaining flour as necessary.
  
  Let dough stand covered in warm place 15 minutes. Punch down dough; roll on
  lightly floured board to rectangle 13x4 inches (about 1-inch thick). Cut
  dough into 18 strips with floured knife. Roll each strip gently to form
  rope 1/2-inch thick; moisten ends and press together to form bagels. Place
  bagels on floured cookie sheets. Let stand covered 20 minutes.
  
  Heat 1 gallon water to boiling in large saucepan; reduce heat to medium.
  Place 3 or 4 bagels in saucepan; simmer uncovered 7 minutes (no longer).
  Drain on towel. Repeat with remaining bagels.
  
  Heat oven to 375 degrees F. Bake bagels on ungreased cookie sheets until
  golden, 30 to 35 minutes. Cool on wire rack.
  
  Makes 18 bagels.
  
  Note: To top the bagels with poppy or sesame seeds, remove them from the
  oven after 10 minutes of baking. Brush them with 1 egg white beaten with 1
  tablespoon water, sprinkle with seeds. Continue baking until golden.
  
  From: "Bagels! Bagels! and more Bagels!" by Nao Hauser and Sue Spitler, c.
  Lender's Bagel Bakery, Inc., Bantam Books, 1982.
  
  Shared by June Hoffman, 6/93
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Cornmeal Mush with Tomato Gravy
 Categories: Breads
   Servings:  6
 
  1 1/4 c  Stone ground yellow cornmeal
      1 c  Cold water
      3 c  Hot water
      1 ts Salt
           Vegetable oil for frying
    1/4 c  All-purpose flour
 
  Flour for dredging
  
  In a small bowl, combine the cornmeal, salt, and flour. Gradually whisk the
  cold water into the mixture.  Bring the hot water to a boil in a large
  saucepan over high heat and gradually whisk in the cornmeal  mixture.  Stir
  and whisk until it boils.  Cover, lower heat, and simmer for 5 minutes. The
  mixture will be very thick.  Pour into an oiled 9 x 5 x 3 inch loaf pan and
  refrigerate overnight.
  
  The next day, cut the loaf into 1/2 inch slices.  In a skillet, heat 2
  teaspoons of oil or bacon fat.  Dredge 3 or 4 slices in the flour and fry
  them over low heat until golden brown on both sides.  Continue to cook
  remaining mush, adding oil to the skillet as needed.  Serve with either
  maple syrup or Tomato Gravy and plan on 3 to 4 slices per person.
  
  From: Cooking from Quilt Country (Amish and Mennonite, Indiana) Shared By:
  Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fried Mush
 Categories: Penn-dutch, Breads
   Servings:  1
 
           Cornmeal Mush
           Oil
           Flour
 
  Pour hot cornmeal mush into a well-oiled narrow baking pan and let stand
  until cold and solid. Cut in thick slices, dip in flour, and fry on both
  sides on a well-buttered hot griddle until nicely browned. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frosted Buns
 Categories: Breads, Osg
   Servings:  1
 
      1 pt Milk; warm - or water
      2 tb Lard or butter
    1/2 c  Sugar; granulated
      1 ts Salt
    1/2 pk Yeast cake
           Flour
           Frosting:
      1 ea Egg white
      3 tb Water; cold
      1 c  Sugar; granulated
 
  Frosting: Cook 7 minutes, beat all the time. When done, put in 12
  marshmallows. Have water boiling. Put in double boiler.
  
  Note: Would assume you combine ingredients for buns, bake in moderate
     350 - 400 oven. Frost with frosting.
  
  Source: Orphes Helser, Alexandria Grange, Licking County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frosted Gingerbread
 Categories: Desserts, Breads
   Servings: 12
 
      2 c  All-purpose flour
    1/4 ts Salt
    1/2 ts Mixed Spice
  1 1/2 ts Ground ginger
      1 ts Baking soda
    1/4 c  Light corn syrup
    1/4 c  Molasses
    1/3 c  Hard margarine
    1/2 c  Dark-brown sugar
      2    Eggs, beaten
      1 c  Milk
      1 pk Cream cheese, softened (3 oz
      1 c  Powdered sugar
           Crystallized ginger slices
 
  Preheat oven to 325'F. (165'C.). Grease an 11x7" baking pan. Line bottom
  and sides with greased waxed paper, allowing paper to stand 1" above sides
  of pan. Sift flour, salt, Mixed Spice, ginger and baking soda into a bowl.
  In a saucepan, combine corn syrup, molasses, margarine and brown sugar and
  heat gently until melted. Stir into flour mixture and add eggs and milk.
  Stir until evenly mixed.
  
  Pour into prepared pan and bake in preheated oven 45-50 minutes or until
  well risen and baked through. Cool in pan, turn out and remove waxed paper.
  To make icing, put cream cheese into a bowl and soften well. Gradually sift
  powdered sugar into cream cheese and mix well, using a fork, to make a soft
  creamy mixture. Spread icing over cold cake. Using blade of a knife, form a
  rippled effect on icing. Decorate with crystallized ginger. Cut into 12
  pieces.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Biscuits
 Categories: Breads, 1941
   Servings:  6
 
      1 c  Flour
      2 ts Baking powder
    1/4 ts Salt
  1 1/2 tb Shortening
      1 tb Sugar
    3/8 c  Milk
    1/4 c  Chopped raisins
    1/4 ts Cinnamon
      1 tb Melted butter or butter
           -substitute
 
  Sift flour, measure, and sift with salt and baking powder.  Cut in
  shortening.  Add milk to form soft dough.  Turn onto lightly floured board.
  Pat into sheet 1/2 inch thick.  Knead lightly. Spread 1/2 of dough with
  melted butter, sugar, cinnamon, and raisins. Fold dough 1/2 over. Cut with
  floured cutter.  Place on un-oiled baking sheet. Bake in hot oven (450 F)
  about 10 minutes. 6 servings. Mrs. Maude Roberson, Richmond, VA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Loaf
 Categories: Breads
   Servings:  1
 
    1/4 c  Red & green candied
           - cherries
    1/4 c  Nuts
    1/4 c  Mixed peel
  1 3/4 c  Flour, sifted
      2 ts Baking powder
    1/2 c  Sugar, white
      2    Eggs
    1/3 c  Milk
    1/2 ts Vanilla
    1/2 ts Almond extract
      6 tb Shortening, melted
 
  Preheat oven to 450F. Cut cherries into quarters, add to nuts and mixed
  peel. Measure flour, baking powder, sugar and salt into sifter. Sift. Beat
  eggs till light and fluffy. Add in milk, vanilla, almond extract and
  shortening. Add fruit to flour and mix well. Make hole in dry ingredients
  and egg mixture.   Bake in greased loaf pan, lined with wax paper 35
  minutes at 350F.
  
  One of mom's recipes, originally came from a neighbour from Newfoundland.
  
  packs well for lunches and is not too sweet. posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit Tea Loaf
 Categories: Breads
   Servings:  6
 
      1 c  Oatmeal
      1 c  Flour
      1 c  Sugar
      1 c  Boiling water
      1 c  Raisins
      1 ts Baking soda
      1 oz Butter or margarine
      1    Egg
 
  Fruit Tea Loaf
  
  ################## # Fruit Tea Loaf # ##################
  
  Wash the raisins and place in a bowl with the boiling water and baking
  soda. Cream the butter into the flour and oatmeal, add the sugar and beaten
  egg, then the fruit and water. Mix thoroughly and pour into a greased loaf
  tin. Bake at 400 for 1 hour.
  
  GSD
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruited Buttermilk Scones
 Categories: Breads
   Servings:  4
 
      2 c  Whole wheat pastry flour
      2 ts Baking powder
    1/4 ts Baking soda
    1/2 c  Butter, small pieces
      4 tb Maple syrup
      1    Peach or nectarine, diced
    1/2 ts Orange peel, grated
    1/2 c  Buttermilk
    1/4 ts Nutmeg
 
  In a bowl, combine flour, baking powder, and baking soda.  Cut in butter
  and maple syrup. Stir in fruit and orange peel. Make a well in center of
  this mixture; pour in buttermilk. Stir until moistened. Pat dough into a
  ball, and knead on floured surface for 3 minutes. Shape into a dome. Place
  on lightly oiled cookie sheet, and bake at 350 degrees for 15 minutes.
  Then, with sharp knife, score top into quarters, making cut 1/2" deep.
  Continue baking another 20 minutes; top will be golden brown when finished.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruity Buckwheat Muffins
 Categories: Breads
   Servings: 12
 
      1 c  Flour
      1 c  Peeled, cored, finely
           Choppped Granny Smith
           Apples
    3/4 c  Buckwheat flour
    1/3 c  Sugar
    1/4 c  Chopped, pitted dates
  1 1/2 ts Baking powder
    1/4 ts Baking soda
    1/8 ts Salt
    3/4 c  Non fat buttermilk
      2 tb Oil
      1    Egg, lightly beaten
 
  combine flour, apples, buckwheat flour, sugar, dates, baking powder,baking
  soda and salt in large bowl.  Make well in centre of mixture. combine
  buttermilk, oil and egg in another bowl and add to dry ingredients,
  stirring just until moistened. divide batter evenly among muffin cups
  coated with cooking spray. Bake at 375F for 20 minutes. Remove from pan
  immediately. Let cool on wire racks. Makes 12 muffins
  
  Origin: Journal American, January 13 1993 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Frying Batter
 Categories: Breads
   Servings:  6
 
    1/4 ts Salt
  1 1/4 c  Flour
      1    Beaten egg
      1 c  Beer
      1 ts Baking powder
      1 tb Oil
 
  And just mixture all the ingredients together.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Funnel Cakes
 Categories: Breads
   Servings:  6
 
      1 c  Whole wheat flour
  1 1/4 ts Salt (optional)
    1/2 ts Baking soda
    3/4 ts Baking powder
      2 ts Honey
      1    Egg
    7/8 c  Warm milk
           Oil for deep frying
           Honey or maple syrup
 
  Sift together all the dry ingredients and then add the honey, egg, and the
  milk.  Beat until smooth.  Heat about 2 inches of the oil in a large
  cast-iron skillet.  To test the correct temperature, drop a small piece of
  dough into the oil.  If it floats to the top and bubbles appear around the
  edges, you are ready to make the funnel cakes.
  
  Hold your finger at the bottom of the funnel and pour in some batter. Then,
  using a spiral motion, let the batter pour into the oil.  The cakes should
  look like free-form spiral sculpture. Fry until golden brown, turning once.
  Drain on paper towels. Drizzle with honey oar maple syrup and serve hot.
  
  The amount you can make will depend upon the amount of batter your use for
  each cake.
  
  Bread Winners
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Funnel Cake
 Categories: Desserts, Breads, Penn-dutch
   Servings:  1
 
      1 c  Whole wheat flour
  1 1/4 ts Salt (optional)
    1/2 ts Baking soda
    3/4 ts Baking powder
      2 ts Honey
      1    Egg
    7/8 c  Milk; warm
           Oil for deep frying
           Honey or maple syrup
 
  Servings:  1
  
  Sift together all the dry ingredients and then add the honey, egg, and the
  milk.  Beat until smooth.  Heat about 2 inches of the oil in a large
  cast-iron skillet.  To test the correct temperature, drop a small piece of
  dough into the oil.  If it floats to the top and bubbles appear around the
  edges, you are ready to make the funnel cakes.
  
  Hold your finger at the bottom of the funnel and pour in some batter. Then,
  using a spiral motion, let the batter pour into the oil.  The cakes should
  look like free-form spiral sculpture. Fry until golden brown, turning once.
  Drain on paper towels. Drizzle with honey oar maple syrup and serve hot.
  
  The amount you can make will depend upon the amount of batter your use for
  each cake.
  
  Bread Winners
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Funnel Cake or Plowlines
 Categories: Desserts, Breads, Penn-dutch
   Servings: 30
 
      3    Beaten eggs
      2 c  Milk
      4 c  Sifted all purpose flour
    1/3 c  Sugar
    1/2 ts Salt
      1 tb Baking powder
           Fat or oil for deep frying
           Confectioners sugar
 
  Servings: 30
  
  Beat eggs with milk and gradually beat in flour, sugar , salt, and baking
  powder. Beat until very smooth. Holding the opening of a funnel closed,
  fill the funnel with the batter. Open the end of the funnel and allow dough
  to run out in a stream into deep hot fat(375). Move the funnel to make a
  pattern, starting at the center of the pan and swirling batter outward in a
  circle. Fry for 2 or 3 minutes, or until brown. Drain on absorbent paper
  and sprinkle with confectioners sugar. Makes about 30 cakes, depending on
  size.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Funnel Cake
 Categories: Desserts, Breads, Penn-dutch
   Servings:  6
 
  1 1/3 c  Flour,
    1/4 ts Salt,
    1/2 ts Soda,
      2 tb Sugar,
    3/4 ts Baking powder,
      1    Egg, beaten,
    2/3 c  Milk, or more as needed,
           Oil for frying, and
           Powdered sugar.
           INSTRUCTIONS
           Into a large bowl, sift
           -together:
  1 1/3 c  Flour,
    1/4 ts Salt,
    1/2 ts Soda,
      2 tb Sugar, and
    3/4 ts Baking powder.
           Next, in another bowl, blend
           -together:
      1    Egg, beaten, and
    2/3 c  Milk, or more as needed.
 
  Keywords: Jeanene Demel
  
  It is hard to know if this should really be called a cake, but it has
  historically been called a cake, so it is a cake, even if it is fried. This
  desert appeals to children of all ages, it is a homey, and homely, classic
  ~ attractive in its own strange way, and very tasty.  I have seen it served
  with whipped cream and fruit toppings, so let your imagination run wild
  with the toppings.  This is a Pennsylvania-Dutch recipe, and was printed in
  the food section of the September 25, 1986 Austin American-Statesman. This
  recipe was credited to Laura Worm, Louise Lightsey, and Jeanene Demel.
  
  INGREDIENT LIST
  
  Add the liquid ingredients to the dry ones.  Beat until smooth.
  
  Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature
  of 375 F.  Now cover the small hole of a clean funnel with a finger. Then
  fill the funnel with the batter.  Carefully move your finger away from the
  hole in the funnel, allowing the batter to flow into the skillet. Move the
  funnel to form patterns with the batter.  Fry until golden brown, about 1
  or 2 minutes, turning once with two spatulas. Remove to paper toweling to
  drain.  Place on a plate and sprinkle with powdered sugar. Serve hot.
  Repeat the process until all of the batter is used up.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Funnel Cake
 Categories: Desserts, Breads, Penn-dutch
   Servings:  6
 
  1 1/3 c  Flour,
    1/4 ts Salt,
    1/2 ts Soda,
      2 tb Sugar,
    3/4 ts Baking powder,
      1    Egg, beaten,
    2/3 c  Milk, or more as needed,
           Oil for frying, and
           Powdered sugar.
           INSTRUCTIONS
           Into a large bowl, sift
           -together:
  1 1/3 c  Flour,
    1/4 ts Salt,
    1/2 ts Soda,
      2 tb Sugar, and
    3/4 ts Baking powder.
           Next, in another bowl, blend
           -together:
      1    Egg, beaten, and
    2/3 c  Milk, or more as needed.
 
  Keywords: Jeanene Demel
  
  It is hard to know if this should really be called a cake, but it has
  historically been called a cake, so it is a cake, even if it is fried. This
  desert appeals to children of all ages, it is a homey, and homely, classic
  ~ attractive in its own strange way, and very tasty.  I have seen it served
  with whipped cream and fruit toppings, so let your imagination run wild
  with the toppings.  This is a Pennsylvania-Dutch recipe, and was printed in
  the food section of the September 25, 1986 Austin American-Statesman. This
  recipe was credited to Laura Worm, Louise Lightsey, and Jeanene Demel.
  
  INGREDIENT LIST
  
  Add the liquid ingredients to the dry ones.  Beat until smooth.
  
  Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature
  of 375 F.  Now cover the small hole of a clean funnel with a finger. Then
  fill the funnel with the batter.  Carefully move your finger away from the
  hole in the funnel, allowing the batter to flow into the skillet. Move the
  funnel to form patterns with the batter.  Fry until golden brown, about 1
  or 2 minutes, turning once with two spatulas. Remove to paper toweling to
  drain.  Place on a plate and sprinkle with powdered sugar. Serve hot.
  Repeat the process until all of the batter is used up.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Cheese Bread
 Categories: Breads
   Servings:  6
 
      1    Long loaf of Italian bread
           - or French bread,
           - (about 10 oz)
    1/2 c  Unsalted butter
           - slightly softened
      2 md Garlic cloves
           - peeled and crushed
      2 tb Freshly grated Parmesan
    1/2 ts Crumbled marjoram
    1/2 ts Crumbled basil
    1/4 ts Freshly ground black pepper
 
  PREHEAT THE OVEN TO 350F. Using a sharp, serrated knife, cut the bread down
  to--but not through--the bottom crust, making slices about 1-inch thick.
  Cream the butter with the garlic, cheese, marjoram, basil and pepper.
  Spread both sides of each slice of bread with the mixture. Wrap the bread
  in a large square of heavy-duty aluminum foil and bake it for 45 minutes.
  Unwrap the bread and serve while very hot.
  
  JEAN ANDERSON
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Cheese Biscuits
 Categories: Breads
   Servings: 12
 
           -From the Kitchen of
           -Lawrence & Cindy Kellie
      2 c  Bisquick
    2/3 c  Milk
    1/2 c  Cheddar cheese
           -shredded (2oz)
      1 tb Chives
    1/4 c  Butter
           -melted
      1    Garlic clove -=OR=-
           -minced fine
    1/2 ts -garlic powder

MMMMM-------------------THE "LARK" (COOKING, WP51, C------------------------
 
   Pre-heat oven to 450 degrees
  
   Melt butter with garlic. Set aside and keep warm.
  
   Mix baking mix, milk, chives and cheese until a soft dough forms- beat
  vigorously 30 seconds.
  
   Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes
  or until golden brown.
  
   Brush garlic/butter mix over warm biscuits before removing from cookie
  sheet.
  
   Makes 10 to 12 biscuits. (Unless ya like 'em real big) ~-- EZPoint V2.2 *
  Origin: "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 03-22-93 (05:49) Number: 3518 From: LAWRENCE
  KELLIE              Refer#: NONE To: CINDY VINCENT Recvd: NO Subj: Re: I
  need recipes!!           Conf: (52) CookingEch
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Cheese Bread
 Categories: Breads
   Servings:  6
 
      1    Loaf french bread about 8 oz
    1/4 c  Butter/margarine softened
    1/2 c  Shredded gruyere cheese
      2 tb Chopped parsley
      1    To 2 garlic cloves minced
      1 ts Hot pepper sauce
 
  Cut bread lengthwise in half. In small bowl, combine remaining ingredients.
  Spread butter mixture evenly over cut sides of the bread. Broil 4 inches
  from heat source 1 1/2 minutes or until bubbly and lightly browned. Cut
  into 16 slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Croutons with Thyme
 Categories: Breads
   Servings:  1
 
      2 cl Garlic, halved
      2 tb Butter, unsalted
    1/2 ts Thyme, dried, crumbled
      2 c  Bread, white, 1/2-inch
           Cubes
 
  Contributed to the echo by: Sallie Austin Originally from: Gourmet magazine
  Garlic Croutons with Thyme
  
  Rub a small heavy skillet with the cut side of the garlic and in it cook
  the garlic in the butter over moderately low heat, stirring, for 5 minutes,
  or until it is golden. Discard the garlic, add the bread cubes and the
  thyme, and cook the croutons, tossing them, until they are toasted lightly.
  Sprinkle the croutons with salt to taste and transfer them to paper towels
  to drain.
  
  Makes about a cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garlic Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      1 c  Milk, 1 egg, 3 Tbsp melted
           -margarine, 2-3 cloves
           -crushed garlic
      2 tb Chopped chives, 1 Tbsp
           -sugar, 4 tsp baking powder,
           -2 cups flour
 
  Reheat oven to 375oF, prepare pans. Put the first six ingredients into a
  bowl & mix well. Add the remaining ingredients & blend until just mixed.
  Spoon into pans and bake for 15-20 mins. Makes 12 muffins. Note: Use these
  muffins in place of garlic bread. Lovely with soups etc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Garth's Good Breads
 Categories: Breads
   Servings:  1
 
      1 c  -Lukewarm water
      1 ts Sugar, granulated
      2 tb Dry yeast
    1/2 c  Sugar, granulated
      1 ts -Salt; heaping
    1/2 c  Vegetable oil
      9 c  Flour, all purpose
 
  Garth Turner is a 'dark horse' candidate for the leadership of Canada's
  Conservative party and it is unlikely he will be our next prime minister.
  
  In a large warm pottery bowl, place water and sugar; sprinkle in yeast.
  When yeast has risen to the surface blend and add water, sugar, salt and
  oil. Beat in 1 cup of flour at a time. mix till your biceps feel it and
  keep mixing til dough hangs together but is floppy and moist.
  
  Turn dough out onto a well-floured surface, sprinkle on a bit of flour and
  knead with the heels of your palms until dough is smooth and elastic.
  Return dough to bowl and cover with your best tea towel. Let dough rise
  away from drafts til double in size.
  
  Divide dough into 3 sections and fashion loaves into 3 well greased tins -
  black ones are best. Bake in preheated 400F 20 minutes til brown on top and
  bottom. remove from loaf pans and cool.
  
  MAKES: 3 LOAVES
  
  VARIATIONS: When mixing in flour, turner suggests adding 1/2 lb raisins, 1
  cup shredded cheese or 2 pks onion soup mix.
  
  SOURCE: The Toronto Sun posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Georgia Date-Pecan Bread
 Categories: Breads
   Servings:  1
 
    1/2 c  Dates,dried,finely chopped
      1    Egg
      1 c  Sugar
      2 tb Butter,melted
      2 c  Flour,all-purpose,sifted
      3 ts Baking powder
    1/4 ts Baking soda
    3/4 ts Salt
    1/2 c  Orange juice
    1/4 c  Water
      1 c  Pecans,chopped
 
  Soak dates for 2 hours in water, then drain and dry on paper toweling. In a
  bowl, mix egg, sugar, and butter. Sift flour with baking powder, baking
  soda, and salt. Add dry ingredients alternately with orange juice and
  water, beginning and ending with dry ingredients. Stir in dates and pecans
  and beat until well blended. Pour mixture into a greased 9x5x3" loaf pan.
  Bake in a preheated 350'F. oven for about 2 hours, or until bread tests
  done in the center. Unmold and cool on a rack. This keeps well and is
  excellent fora morning coffee party.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: German Bread
 Categories: Penn-dutch, Breads
   Servings:  1
 
    1/2 c  Butter
    3/4 c  Sugar
      1 c  Yeast, Dissolved In:
    1/4 c  Lukewarm Water
      1 c  Milk, Scalded
      2    Eggs, Well Beaten
  2 1/2 c  To 3 Cups Bread Flour
  1 1/4 c  Bread Crumbs, Soft
      3 tb Brown Sugar, Light
      1 ts Cinnamon
    1/4 ts Salt
      2 tb Butter, Melted
 
  Cream together the butter and sugar, add the scalded milk and mix
  thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour
  (using more flour if necessary to make a stiff batter). Beat mixture
  thoroughly, cover and let rise in a warm place about 1-1/2 hours or until
  double in bulk. When light, beat again thoroughly. Grease deep pie pan and
  sprinkle lightly with flour. With a spoon, fill the pie pans with the
  dough. Sprinkle top of cakes with the following mixture: combine the soft
  bread crumbs with the melted butter, sugar, salt and cinnamon and mix well.
  Let cakes rise about 20 minutes and bake at 400F about 20 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: German Brown Bread
 Categories: Breads, Osg
   Servings:  1
 
  2 1/2 c  Milk; sour
      1 c  Maple syrup; or sugar
      2 ts Baking soda
    1/2 ts Salt
           Graham flour; to make thick
           -batter
 
  Place in bread pan, let rise in warm place 1/2 hour. This makes 1 large
  loaf.
  
  Note: No time or temperature given. Assume a moderate 350 - 400 F oven for
  45 - 60 minutes.
  
  Source: Mrs. Howard Ensign, Clairdon Grange, Geauga County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: German Cabbage Muffins
 Categories: Breads
   Servings: 12
 
  1 3/4 c  Flour
      2 ts Celery seed
      1 tb Baking powder
      2 c  Cabbage; grated
      1 ts Salt
      2    Eggs
      1 tb Sugar
    3/4 c  Low-fat milk
      2 ts Onion flakes
      6 tb Butter; melted
 
  Combine flour, baking powder, salt, sugar, onion flakes and celery seed
  thoroughly. Add the grated cabbage and stir into the dry ingredients. Whisk
  the eggs, milk and melted butter together well. Add to dry ingredients and
  stir quickly, making sure it isn't over 10 sec. Spoon into greased muffin
  pans and bake in preheated oven until done. bake at 400 for 20 min. makes
  12  Stan Forsman
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: German Soft Pretzels
 Categories: Breads
   Servings:  1
 
      1 pk Active dry yeast
      1 c  Warm water
  2 1/2    To 3 cups all purpose flour
      2 tb Salad oil
      1 tb Sugar
      6 tb Baking soda in 6 cups water
           Coarse salt
 
  In a bowl , dissolve yeast in water.  Add 1 1/2 cups of the flour,the
  oil,and sugar.  Beat for about 3 minutes to make a smooth batter. Gradually
  stir in enough of the remaining flour to form a soft dough. Turn out onto a
  floured board and knead until smooth and satiny(about 5 minutes) adding
  flour as needed to prevent sticking.  Place dough in a greased bowl; turn
  over to grease top. Cover and let rise in a warm place until double(about 1
  hour).
  
  Punch down dough, turn out onto a floured board,and divide into 12 pieces.
  Shape each into a smooth ball by gently kneading. Then roll each into a
  smooth rope about 18 inches long, and twist into a pretzel shape.  Place
  slightly apart on a greased baking sheet turning loose ends underneath. Let
  rise, uncovered,until puffy(about 25 minutes)
  
  Meanwhile, in a 3-quart stainless steel or enameled pan(not aluminum) bring
  soda water to a boil; adjust water to keep water boiling gently. With a
  slotted spatula, lower 1 pretzel at a time into pan. Let simmer for 10
  seconds on each side,then lift from water,drain briefly on spatula, and
  return to baking sheet.  Let dry briefly, then sprinkle with coarse salt
  and let stand,uncovered, until all have simmered.
  
  Bake in a preheated 425 degree oven for 12 to 15 minutes or until golden
  brown.  Transfer to racks; serve warm with butter, mustard or even cream
  cheese.  Or let cool completely,wrap airtight,and freeze.  To reheat, place
  frozen on ungreased baking sheets and bake in a preheated 400 degree oven
  for about 10 minutes or until hot. Makes 1 dozen pretzels.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: German Strickle Sheets
 Categories: Penn-dutch, Breads
   Servings:  1
 
      2 c  Sugar
      4    Eggs, Well Beaten
      4 tb Butter
      1 c  Yeast, Dissolved In:
    1/2 c  Lukewarm Water
      4 c  Milk
      1 ts Salt
           Flour
 
  Scald milk and add the eggs and butter. When cool, add the dissolved yeast,
  salt, sugar and enough flour to form a thin batter. Beat all together about
  7 minutes, cover well and set bowl containing mixture in warm place for 7
  or 8 hours. After time has elapsed, add enough flour to make a soft dough,
  knead lightly and set to rise again. When well-raised, roll dough to one
  inch thickness and cut in biscuit shapes. Allow to rise a second time.
  Before placing in oven, spread with the following mixture: Mix 2 cups sugar
  with 4 Tbsp flour and add 1/2 cup butter and cream well; add 4 Tbsp boiling
  water and beat mixture into a sauce. Bake at 400F about 20 minutes.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gift Christmas Kuchen
 Categories: Breads
   Servings:  2
 
      1 pk Active dry yeast
    1/4 c  Sugar
    1/4 c  Warm water (105F-to-115F)
    3/4 c  Butter; at room temperature
      1    Lemon; Grated peel only
           -(no white attached)
      1    Orange; Grated peel only
           - (no white attached)
    1/2 ts Dried mace
  1 1/2 tb Ground coriander
           -or anise seed
      1 ts Salt
      2    Eggs; at room temperature
  2 1/2 c  Bread flour (or more)
    3/4 c  Warm milk (105F-to-115F)
 
  If you want to give a friend a special holiday gift, put a bright ribbon
  around this bread. When tightly wrapped, it freezes well for 1 to 2 months.
  
  PREHEAT OVEN TO 350F. Dissolve yeast and 1 teaspoon sugar in warm water.
  Beat 1/2 cup butter in food processor until light. Gradually add remainder
  of sugar as you beat butter. Add lemon and orange peels, mace, coriander
  and salt. Add yeast mixture. Add eggs, 1 at a time, beating well after each
  addition, and then milk. Add enough flour, 1/2 cup at a time, to make soft
  dough. Knead dough until elastic and smooth. Place dough in oiled plastic
  bag or oiled bowl and turn to coat. Seal or cover with plastic wrap and let
  rise at room temperature until doubled, about 1 hour. Turn out dough on
  floured surface, punch down and cut into 2 pieces. Shape each into
  rectangular loaf and place on greased baking sheet. Melt remaining 1/4 cup
  butter and use to lightly brush tops of loaves.
  
  TO PRESENT AS A GIFT: Make paper ribbon strips the width of your gift
  ribbons and tie the bread loosely with the paper strips; secure with paper
  clips, leaving enough room for the breads to rise. The paper will leave
  marks for the position of the gift ribbons. Cover the loaves with plastic
  wrap and let rise in a warm place until doubled, 30-to-40 minutes. Bake
  loaves about 30-to-45 minutes. Remove and place on a rack to cool. Remove
  the paper strips. Replace strips with bright ribbons.
  
  Makes 2 Loaves
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gilroy Garlic Rolls
 Categories: Breads
   Servings: 24
 
           ----------------------------
           -----------
           Rm water
        g  Tive dry yeast
           Gar
           Ive oil
           Lt
      1    G
           Bleached flour
           1 1/4 cup unbleached flour
           Ftened butter
           Rlic, put through a garlic p
           -ress
           Cotta filling
           Cotta cheese
           Ated parmesan cheese
      2    Rlic cloves, put through a g
           -arlic pres
           Nely chopped fresh italian p
           -arsley
           Nely chopped fresh oregano
      1    G yolk
           Nch of freshly grated pepper
           Nch of freshly grated nutmeg
      1    G white
           Ter
 
  The Wooden Spoon Bread Book.  These rolls are delicately flavored with
  garlic, both in the dough and in the filling.  Mix all ricotta filling
  ingredients together.  To soften yeast, in a large mixing bowl combine
  first 3 ingredients.  Let stand 5 minutes.  Stir next 4 ingredients into
  softened yeast mixture.  Beat well.  To make a soft dough, gradually add 1
  to 1 1/4 cups flour.  Turn out on  a floured surface and knead until
  smooth.  Place in a well-buttered bowl, turning dough once to butter the
  top.  Cover and let rise until doubled in bulk, 45 to 60 minutes.
  Meanwhile, mix together butter and garlic.  Punch down dough. Toss on a
  lightly floured surface until no longer sticky. Roll dough out to a 9 by 12
  inch rectangle. With a short side facing you, spread bottom 2/3 of
  rectangle with 1/2 of butter mixture.  Fold top third of dough down over
  the center third.  Fold bottom third of dough up over this. Press edges to
  seal.  Wrap dough in plastic and refrigerate 15 minutes. Roll and fold
  again, using no butter.  Wrap and refrigerate 1 hour. Divide dough in half.
  Seal cut edges by pinching together. Working with one-half of the dough at
  a time, roll into a 12-inch circle. Using a sharp knife, cut circle into 12
  equal wedge-shaped pieces. Near the wide end of each piece place 1 tsp
  Ricotta filling.  Starting with the wide end, roll each wedge to the point.
  Place, point side down, on lightly greased or nonstick baking sheets. Cover
  and let rise until doubled, about 1 hour.  Before baking, brush tops of
  rolls wiht a mixture of egg white and water. Bake in preheated 375 degree
  oven for 20 to 25 minutes, or until golden brown. Serve warm. Makes 24
  rolls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger - Molasses Muffins
 Categories: Muffins, Breads
   Servings: 40
 
      1 ts Baking soda
      1 tb Hot water
      1 c  Room temperature butter
      1 c  Sugar
      1 c  Molasses
      4    Separated, room temp egg
  3 1/2 c  All purpose flour
      1 ts Freshly grated nutmeg
      1 ts Cinnamon
      1 ts Ground ginger
      1 c  Buttermilk
      1 c  Chopped pecan
      1 c  Raisin
        pn Cream of tartar
 
  (Makes about 40.)
  
  Preheat oven to 350 deg. Grease 2-inch muffin tins. Dissolve baking soda in
  hot water. Cream butter with sugar until light and fluffy, using electric
  mixer. Blend in molasses, yolks and soda. Combine flour, nutmeg, cinnamon
  and ginger. Mix into butter alternately with buttermilk in 3 additions
  each. Fold in nuts and raisins. Beat whites with cream of tartar in another
  bowl until stiff but not dry. Fold into batter. Spoon into prepared tins,
  filling 3/4 full. Bake until tester inserted in center comes out clean, 20
  to 25 minutes. Transfer to racks. (Can be prepared 1 day ahead. Reheat in
  350 deg. oven about 4 minutes.) Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger Cakes
 Categories: Penn-dutch, Breads
   Servings:  1
 
      1 c  Shortening *
      1 c  Brown Sugar
      2    Eggs, Well Beaten
      1 c  Molasses
      4 c  Flour
      1 ts Soda
      1 tb Boiling Water
      1 ts Ginger
        pn Salt
 
  * Use a mixture of butter and lard for the shortening.
  ~-------------------------------------------------------------------------
  Cream the shortening and sugar together. Add eggs and beat thoroughly. Add
  the molasses and baking soda which has been dissolved in the boiling water.
  Sift the flour and ginger together and combine with other ingredients. Mix
  well. Pour into well-greased muffin pans and bake at 350F about 20
  minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger Cheese Muffins
 Categories: Breads, Muffins, 1941
   Servings:  6
 
      2 c  Flour
      3 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Ginger
    1/4 ts Salt
      1    Egg, well beaten
    1/2 c  Milk
    1/2 c  Molasses
      4 tb Melted shortening
    3/4 c  Grated cheese
 
  Prize winning recipe
  
  Sift flour, measure, and sift with salt, ginger, baking soda, and baking
  powder.  Combine egg, milk, and molasses.  Add to dry ingredients, stirring
  constantly.  Beat only until smooth.  Add shortening, and fold in grated
  cheese.  Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425 F)
  10-15 minutes.  16 servings. Mrs. Bernice Owens, Venue, PA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ginger Garlic Bread
 Categories: Breads
   Servings:  4
 
      2    Cloves garlic
    1/4    Inch thick slice of
           Peeled fresh gingerroot
      1    Stick (1/2 cup) unsalted
           -butter, softened
 
  1 12"    baguette
  
  In a small food processor or blender puree the garlic and the gingerroot
  with the butter until the mixture is smooth. Cut the baquette lengthwise
  with a serrated knife, spread the butter mixture onto the cut sides of the
  baguette, and broil the baguette, cut sides up, under a preheated broiler
  about 4 inches from heat for 3 minutes, or until the tops are golden brown.
  Serves 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gingerbread Scones with Lemon Breakfast Cream
 Categories: Breads
   Servings: 10
 
    1/4 c  Sugar
    1/8 ts Cloves
  1 3/4 c  Flour
    1/3 c  Margerine
    3/4 c  Oats (uncooked)
    1/3 c  Skim milk
      4 ts Baking powder
    1/3 c  Currants or raisins
      1 ts Ginger
      2    Egg whites, slightly beaten
    1/2 ts Cinnamon
      2 tb Molasses
    1/4 ts Nutmeg
           LEMON CREAM
    3/4 c  Ricotta cheese (part-skim)
      2 tb Lemonade, thawed concentrate
 
  Heat oven to 425 degrees.  Reserve 1 teaspoon of sugar; combine remaining
  sugar with next seven ingredients, mixing well.  Cut in margarine until
  crumbly. Add combined milk, currants, egg whites and molasses, mixing just
  until moistened.  Turn out onto lightly floured surface, knead gently 5 to
  10 times. Pat dough to 3/4-inch thickness.  Cut with 2-1/2-inch
  heart-shaped or round biscuit cutter.  Place on ungreased cookie sheet.
  Sprinkle tops with reserved 1 teaspoon sugar.  Bake 9 to 11 minutes or
  until golden brown.
  
  Place ricotta cheese and lemonade concentrate in blender or food processor;
  cover.  Blend on high or process until smooth.  Serve with warm scones.
  Makes 10.
  
  VARIATION:  For thinner cream consistency, add 1/2 cup low-fat lemon
  yogurt.
  
  Rochester Times Union "Consuming Interests" column 7-29-91. From Quaker
  Oats "It's the Right Thing To Do Recipe Contest Winners" 1990
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gingerbread Mix
 Categories: Breads
   Servings:  1
 
      8 c  Unbleached Flour
    1/4 c  Baking Powder
      1 ts Baking Soda
      1 tb Ginger
      2 c  Vegetable Shortening
      2 c  Sugar
      1 tb Salt
      1 ts Cloves
      1 tb Cinnamon
 
  Sift dry ingredients together into a large bowl, mixing well.  With a
  pastry blender, cut in the shortening until evenly distributed.  Mixture
  will resemble cornmeal in texture.  Put in a large airtight contaniner and
  label Gingerbread Mix.  Store in a cool, dry place and use within 10 to 12
  weeks.
  
  Makes about 13 cups of mix.
  
  VARIATION:  Substitute 2 cups of brown sugar for granulated sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gingerbread Muffins
 Categories: Muffins, Entertain, Breads
   Servings: 12
 
      1 c  Shortening
      1 c  Sugar
      1 c  Molassas
      4    Eggs
      2 ts Baking soda
      1 c  Buttermilk
      4 c  All-purpose flour
      2 ts Ground ginger
    1/2 ts Cinnamon
    1/2 ts Cloves
    1/2 c  Pecans; chopped
      1 c  Raisins
 
  In a mixing bowl cream the shortening and sugar until light and fluffy.
  Stir in the molasses, then add the eggs one at a time beating well after
  each.
  
  Dissolve the soda in a cup with the buttermilk.  In a separate bowl combine
  the flour with the spices and add to the creamed mixture alternately with
  the buttermilk. Stir in the pecans and raisins. Store the batter in an
  airtight container in the refrigerator. When ready to bake fill greased
  muffin cups 2/3 full. Bake in a 350 degree oven for about 20 minutes or
  until done.  To bake unchilled, reduce baking time to l5 minutes. Batter
  may be stored for several weeks in the refrigerator. Makes about 6 dozen
  muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gingerbread
 Categories: Breads, Desserts
   Servings:  6
 
    1/2 c  Butter
           Beat together well:
    1/2 c  Sugar
      1    Beaten egg
           Sift:
  2 1/2 c  Sifted all-purpose flour
  1 1/2 ts Soda
    1/2 ts Salt
      1 tb Grated orange rind
           -(optional)
           Combine:
    1/2 c  Light molasses
    1/2 c  Honey
      1 c  Hot water
 
  Preheat oven to 350. Melt in a heavy pan and let cool: Add the sifted and
  liquid ingredients alternately to the butter mixture until well blended.
  Bake in a greased 9 x 9 x 2 pan about 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gingerbread for Bread Machines
 Categories: Breads, Breadmaker
   Servings:  6
 
  1 1/4 c  Milk
      3 tb Butter (unsalted)
      6 tb Brown sugar
  2 1/4 ts Active dry yeast
  2 2/3 c  Bread flour
    3/4 c  Rye flour
  1 1/2 ts Salt
      2 ts Ginger (ground)
    3/4 ts Cinnamon (ground)
    1/4 ts Nutmeg (grated)
    1/4 ts Cloves (ground)
 
   Note: 6 servings for Large (1.5 lb) loaf, change to 4 servings for medium
  or 3 servings for small loaves.
  
   Scald the milk. Stir in butter and brown sugar. Let cool to room
  temperature.
  
   Add the milk mixture and remaining ingredients in the order suggested by
  your bread machine manual and use the basic bread cycle.
  
   What a wonderful smell it makes while it's baking!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gingerbread Baked in Jars
 Categories: Breads
   Servings:  3
 
  2 1/4 c  ALL-PURPOSE FLOUR
    3/4 c  GRANULATED SUGAR
      1 ts BAKING SODA
    1/2 ts BAKING POWDER
    1/4 ts SALT
      2 ts GROUND GINGER \
      1 ts GROUND CINNAMON I hold the
           -spoon over the
    1/2 ts GROUND CLOVES / bowl and
           -shake. <g>
    3/4 c  MARGARINE, softened
    3/4 c  WATER
    1/2 c  MOLASSES
           Preheat oven to 325-degrees
           -(NO higher).
           Sterilize 5 (12 oz) Ball
           -Quilted Crystal
           -(#14400-81400)
           Jam/jelly canning jars, lids
           -and rings by boiling them
           -for
     15    Minutes. Remove the jars
           -from the water and allow
           -them to
 
  air-dry on your counter top; leave the lids and rings in the hot water
  until you're ready to use them.
  
  Once the jars are cool enough to handle, use a pastry brush to grease them
  with shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set
  aside.
  
  In a large bowl, combine flour, sugar, baking soda, baking powder, salt,
  ginger, cinnamon and cloves. Stir in margarine, water and molasses until
  well blended. Divide batter among the 5 jars (they should be about 1/2
  full). Place jars onto a cookie sheet or they'll tip over.
  
  Bake in preheated 325-degree oven for 35 minutes or until cake tester
  inserted in center comes out clean. Move the jars around in the oven while
  they're baking, so they'll bake evenly.
  
  Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!) Take
  one jar at a time from the oven and place a lid on, then the ring. Tightly
  screw on lids--do it FAST because the lid gets REAL hot! Allow jars to cool
  on your countertop.
  
  Once the jars are cool, decorate with round pieces of cloth. Unscrew the
  ring (the lid should be sealed by now) and place a few cotton balls or a
  wad of batting on top of the lid (makes it poof-y on top), then a piece of
  cloth (about 3" larger than the lid) on top and screw the ring back on.
  Decorate as desired. I used pinking shears to cut the cloth rounds out,
  otherwise some material will start to unravel. A hot glue gun is
  INVALUABLE--glue on dried flowers, bows, ribbons, etc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gingerbread
 Categories: Breads, 1941
   Servings:  6
 
      1 c  Brown sugar
      1 c  Sour milk
      3 c  Flour
    3/4 c  Molasses
    3/4 c  Melted shortening
      2    Eggs, well beaten
      1 ts Baking soda
      1 ts Ginger
      1 ts Cinnamon
    1/4 ts Salt
 
  Combine eggs, sugar, shortening, and molasses.  Sift flour, measure, and
  sift with baking soda, salt, and spices.  Add alternately with milk to
  first mixture.  Beat until well blended. If desired 1 cup chopped raisins
  may be added to batter.  Pour into well-oiled pan. Bake in moderate oven
  (375 F) about 40-45 minutes. The loaf may be sliced in 2 layers, and
  marshmallows placed close together between the layers. Cut in squares and
  garnish with whipped cream.  (Soy bean or lima bean flour may be
  substituted for 1 cup of the white flour.) Mrs. J. Walker, Kansas City, MO.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Girdle Scones
 Categories: Scottish, Breads
   Servings:  1
 
  3 1/2 c  Flour;all purpose*
      6 tb Baking powder
      1 ts -salt
      1 tb Sugar;granulated
    1/4 c  Shortening or lard
      1    Egg
  1 1/2 c  Milk
 
  *Canadian all purpose flour is very hard; the American equilvant is bread
  flour This recipes comes from the town of Fergus, Ontario, founded by two
  Scots in the 1880s. A girdle is a large cast iron pan.
  
  Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To
  test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the
  pan is hot enough.) Meanwhile in a large mixing bowl, stir flour, baking
  powder, salt and sugar; with fingertips, rub in shortening or lard till
  crumbly. Whisk egg with 1 cup of the milk. Make a well in the centre of the
  dry ingredients; pour in the liquid. With wooden spoon, stir to make soft,
  but not sticky dough, adding more milk as needed. Turn out onto floured
  board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch. With
  sharp knife, cut into small triangles. Place a few at a time on pan; cook,
  rotating scones occasionally for 5 to 6 minutes or until bottoms are
  browned. Serve hot. MAKES: approx 2 DOZEN
  
  SOURCE: _From Our Mother's Kitchens_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Glazed Citrus Bran Loaf
 Categories: Breads
   Servings:  1
 
      1    Egg
      1 c  Milk
    1/2 c  Margarine or butter, melted
      1 tb Grated orange rind
      1 tb Grated lemon rind
      1 c  Bran cereal
  1 1/2 c  All-purpose flour
    1/2 c  Granulated sugar
      1 tb Baking powder
    1/2 ts Salt
    1/3    Gup granulated sugar
      1 tb Orange juice
      1 tb Lemon juice
 
  BEAT egg, milk, melted margarine, orange and lemon rind together in mixing
  bowl to blend.  Stir in cereal; set aside.  COMBINE flour,1/2 cup sugar,
  baking powder and salt in large bowl.  Stir well. ADD cereal mixture to dry
  ingredients stirring just until well blended. POUR  into greased 8" x 4"
  loaf pan. BAKE at 350 F for 55 to 60 min. Glaze immediately.  BRING 1/3 cup
  sugar, orange and lemon juice to a boil in small saucepan, for glaze. PRICK
  hot loaf with skewer or wooden pick to make many small holes through loaf.
  Spoon glaze slowly over surface of pricked loaf, allowing it to soak in.
  Cool loan in pan, then remove and slice to serve. Servings: 1 loaf
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Glazed Orange Bread
 Categories: Breads
   Servings:  6
 
      3 tb Oil
    3/4 c  Brown sugar
      2 tb Orange juice
      2    Eggs
  1 3/4 c  All-purpose flour
  2 1/2 ts Baking powder
      1 ds Salt
    1/2 c  Milk
      1 tb Grated orange rind
 
  Preparation time: 20 min. Baking time: 50 to 55 min. Oven temperature: 325
  degrees F.
  
  For 1 loaf you will need:
  
  Orange glaze: For orange glaze mix together 3 Tbsp. powdered sugar and 1
  Tbsp. orange juice. Add 1 to 2 Tbsp. orange juice. Add 1 to 2 Tbsp. grated
  orange rind.
  
  1. Mix together oil and sugar. Stir in orange juice.
  
  2. Add eggs, one at a time, beating thoroughly after each addition.
  
  3. In another bowl, mix together flour, baking powder and salt.
  
  4. Add flour mixture to oil-sugar mixture alternately with the milk. Stir
  in the orange rind. Beat well.
  
  5. Spread batter into a well-greased and floured loaf pan, 8
  by-4-by-2-inches.
  
  6. Bake at 325 degrees F. for about 50 minutes or until tester inserted in
  center comes out clean.
  
  7. Brush with glaze immediately.
  
  8. Let cake cool in pan on wire rack or 10 minutes. Turn out of pan.
  
  9. Sprinkle with grated orange rind, if desired.
  
  10. Store airtight.
  
  Tips: This bread is best if allowed to stand 1 day before slicing.
  
  From: Great American Recipes Shared by: Kaitlin Young
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Glazed Strawberry Lemon Streusel Muffins
 Categories: Muffins, Breads
   Servings: 12
 
MMMMM-----------------------------MUFFINS----------------------------------
  1 1/2 c  Flour
    1/2 c  Sugar
      2 ts Baking Powder
      1 ts Cinnamon
    1/4 ts Salt
    1/2 c  Milk
    1/2 c  Melted Butter Or Margarine
      1    Egg
  1 1/2 c  Quartered Fresh Strawberries
      1 ts Grated Lemon Peel

MMMMM----------------------LEMON STREUSEL TOPPING---------------------------
    1/2 c  Chopped Pecans
    1/2 c  Brown Sugar
    1/4 c  Flour
      1 ts Cinnamon
      1 ts Grated Lemon Peel
      2 tb Melted Butter Or Margarine

MMMMM---------------------------LEMON GLAZE--------------------------------
    1/2 c  Confectioners' Sugar
      1 tb Fresh Lemon Juice
 
  Preheat oven to 375F, prepare pans.  Prepare Lemon Streusel Topping and
  set aside.  In a bowl combine flour, sugar, baking powder, cinnamon and
  salt.  In another bowl combine milk, butter and eggg.  Stir dry mix into
  wet mix until just combined.  Fold in strawberries and lemon peel.  Spoon
  into pans.  Sprinkle with Lemon Streusel Topping and bake for 20 to 25
  minutes or until done.  Remove from pans, prepare Lemon Glaze and drizzle
  over warm muffins.  LEMON STREUSEL TOPPING: In a medium bowl, combine
  chopped pecans, brown sugar, flour, cinnamon, grated lemon peel and melted
  butter or margarine.  Stir this mixture until crumbly.  LEMON GLAZE:  In a
  small bowl, combine Confectioners' sugar and lemon juice, stir until
  smooth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Glazed Triple Chocolate Bread
 Categories: Chocolate, Breads, Desserts
   Servings:  5
 
           -----bread-----
    2/3 c  Firmly packed brown sugar
    1/2 c  Land o lakes butter, softene
           -d
      1 c  Semi-sweet miniature real ch
           -ocolate chips, melted
      2    Eggs
  2 1/2 c  All-purpose flour
  1 1/2 c  Applesauce
      1 ts Baking powder
      1 ts Baking soda
      2 ts Vanilla
    1/2 c  Semi-sweet miniature real ch
           -ocolate chips
           -----glaze-----
    1/2 c  Semi-sweet miniature real ch
           -ocolate chips
      1 tb Land o lakes butter
      5 ts Water
    1/2 c  Powdered sugar
    1/4 ts Vanilla
           Dash salt
 
  Heat oven to 350 deg.F.  For bread, in large mixer bowl combine brown sugar
  and 1/2 cup butter.  Beat at medium speed, scraping bowl often, until
  creamy, 1 to 2 minutes.  Add 1 cup melted chocolate chips and eggs;
  continue beating until well mixed, 1 to 2 minutes.  Add flour, applesauce,
  baking powder, baking soda and 2 tsp vanilla.  Reduce speed to low;
  continue beating, scraping bowl often, until creamy, 1 to 2 minutes. By
  hand, stir in 1/2 cup chocolate chips.  Spoon batter into 5 greased 5 1/2 x
  3-inch mini-loaf pans.  Bake for 35 to 42 minutes or until center crack is
  dry when touched.  Cool 10 minutes. Remove from pans. (Bread can be frozen
  unglazed.  Remove from freezer; bring to room temperature before glazing.)
  For glaze, in 2-quart saucepan combine 1/2 cup chocolate chips, 1 Tbsp
  butter and water.  Cook over low heat, stirring constantly, until melted
  and smooth.  Remove from heat.  Stir in powdered sugar, 1/4 tsp vanilla and
  salt until smooth and creamy.  Drizzle _each_ warm loaf with glaze. Cool
  completely. Source: Kyosho Connick, FidoNet Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Golden Cheddar Corn Bread
 Categories: Breads, Cheese
   Servings:  6
 
      1 c  Corn Meal, White If Possible
      1 c  Unbleached Flour
      1 tb Baking Powder
  1 1/2 ts Salt
     10 oz Cheddar, Sharp, Shredded
      1 c  Milk
    1/4 c  Butter, Melted
      1 lg Egg, Beaten
 
  Combine the dry ingredients and then stir in the cheddar cheese.  Combine
  the milk, butter and egg then add them to the dry ingredients, mixing until
  just moistened.  Pour into a greased 8-inch square baking pan and bake at
  425F for 35 minutes.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Golden Egg Bread
 Categories: Breads, Eggs
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
      4 tb Sugar
      2    Eggs
      6 tb Vegetable oil (try corn)
  1 1/2 ts Salt (Use ingredients at
           -room temperature.)
    3/4 c  Warm water
 
  "We love sandwiches from this golden egg bread. It rises tall and cuts
  beautifully."
  
  Combine all ingredients in the pan in the order listed, select white bread
  and push "Start."
  
  Note: You can add 1/2 cup chopped dried fruit and 1/3 cup chopped almonds
  and 1/2 tsp almond extract.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Golden Honey Braid
 Categories: Breads
   Servings:  1
 
    1/2    To 3/4 cup warm water
      4 tb Honey
      1 pk Active dry yeast
    1/8 ts Ground saffron, optional
  2 1/2 c  All-purpose flour
    1/4 c  Vegetable oil
      1 ts Salt
    1/2 c  Golden raisins, optional
           Honey
 
  Makes 1 loaf
  
  Combine 1/4 cup of the water, 1 tablespoon of the honey, yeast and saffron,
  if desired.  Stir to dissolve yeast and let stand until bubbly, about 5
  minutes.
  
  Fit processor with steel blade.  Measure flour, oil, remaining 3
  tablespoons of the honey and salt into work bowl.  Process until mixed,
  about 15 seconds.
  
  Add yeast mixture to flour mixture.  Process until blended, about 10
  seconds.
  
  Turn on processor and very slowly drizzle just enough remaining water
  through feed tube into flour mixture so dough forms a ball that cleans the
  sides of the bowl.  Process until ball turns around bowl about 25 times.
  Turn off processor and let dough stand 1 to 2 minutes.
  
  Turn on processor and gradually drizzle in enough remaining water to make
  dough soft, smooth and satiny but not sticky.  Process until dough turns
  around bowl about 15 times.
  
  Turn dough onto lightly floured surface.  Knead raisins into dough, if
  desired.  Shape into ball and place in lightly greased bowl, turning to
  grease all sides.  Cover loosely with plastic wrap and let stand in warm
  place until doubled, about 1 hour.
  
  Punch down dough.  Divide dough into 3 equal parts.  Shape each part into
  strand 20 inches long.  Braid strands loosely together and place on greased
  cookie sheet or in greased 2 quart ring mold or tube pan. Cover loosely
  with plastic wrap and let stand in warm place until almost doubled, about
  45 minutes.
  
  Heat oven to 350 F.  Bake until golden and loaf sounds hollow when tapped,
  30 - 40 minutes.
  
  Remove immediately from cookie sheet or pan and place on wire rack. Brush
  honey over crust.  Cool.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Golden Raisin Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      2 c  Bread flour
      1 c  Whole wheat flour
    1/4 c  Wheat germ
    1/4 c  Brown sugar
      1 ts Salt
      2 tb Butter
    3/4 c  Golden raisins
    1/4 ts Ground ginger
    1/2 ts Cinnamon (Use ingredients at
           -room temperature.)
  1 1/2 c  Warm water
 
  "A sweet, different version of our favorite raisin bread. Thrill to the
  taste of plump golden raisins with a hint of ginger and cinnamon."
  
  Put all ingredients into the pan in the order listed, select white bread
  and push "Start."
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Golden Spoon Bread
 Categories: Breads, Cheese
   Servings:  6
 
     10 oz Cheddar, Sharp, Grated
      2 c  Milk
      4 lg Egg Yolks
      1 c  Corn Meal, Yellow
    1/4 c  Butter
      1 ts Sugar
    1/2 ts Salt
      4 lg Egg Whites
 
  Thoroughly grease a 1 1/2-quart casserole dish.  Place the cheddar in a
  small bowl and set aside.  Scald the milk in the top of a double boiler.
  Meanwhile beat the egg yolks until thick and lemon-colored then set them
  aside.  When the milk is scalded, add the corn meal very gradually,
  stirring constantly.  Stir until the mixture thickens and becomes smooth.
  Remove the top of the double boiler from the simmering water and gradually
  add the beaten egg yolks, stirring constantly.  Mix in the grated cheese,
  butter, sugar and salt.  Beat the egg whites, in a small bowl, until round
  peaks are formed.  Gently spread the beaten egg whites over  the corn meal
  mixture then carefully fold together until just blended.  Turn the mixture
  into the greased casserole dish.  Bake at 375F for 35 to 40 minutes or
  until a wooden pick or cake tester comes out clean when inserted in the
  center of the dish.  Serve piping hot with butter and maple syrup or honey.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Golden Squash Griddlecakes
 Categories: Breads
   Servings:  4
 
    3/4 c  Whole wheat flour
    1/4 c  Cornmeal
      1 ts Baking soda
    1/2 ts Cinnamon
    1/4 ts Ground ginger
      2    Eggs, beaten
    1/2 c  Buttermilk
      1 c  Well-cooked, smoothly mashed
           -butternut squash
 
  Servings: 4 to 6
  
  margarine maple syrup, applesauce or fruit butter
  
  Combine the first 5 ingredients in a mixing bowl. In another bowl, combine
  the egg, buttermilk, and squash and stir together until smooth. Make a well
  in the center of the dry ingredients and pour in the wet mixture. Stir
  together until completely combined, but do not overbeat.
  
  Heat a nonstick griddle. Melt just enough margarine to coat it lightly.
  Pour the batter onto the griddle in scant 1/4 cupfuls enough to make 3-inch
  cakes. Cook on both sides until golden. Keep the griddlecakes warm in a
  covered casserole dish in a 200 deg. oven until all are done. Serve at once
  with your favorite topping. Posted by Linda Davis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gomer's Banana Bread Pyle
 Categories: Breads
   Servings:  1
 
      1 c  Butter or Oil
      2 c  Sugar
      4    Eggs - beaten well
      2 ts Baking Soda
      6    Bananas - mashed (or 7)
    1/2 c  Chopped Macadamia Nuts
  2 1/2 c  Sifted All-Purpose Flour
      1 ts Salt
 
      Grease 2 large loaf pans or 5 small one. Cream the butter with the
  sugar. Add the eggs and beat well. Add the mashed bananas, stirring to
  blend. In a separate bowl sift together the dry ingredients. Fold the dry
  ingredients into the batter, mixing well. Add the macadamia nuts. Pour the
  batter into the pans. Bake in a 350" oven for 50 to 60 minutes, or until
  done.
      For muffins, fill 12 muffin cups 3/4 full and bake in a 350" oven for
  35 to 45 minutes.
      Makes 2 large loaves, 5 small loaves, or 12 large muffins.
  
  Source: Aunt Bee's Mayberry Cookbook by Jim Nabors - Cast Member
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gougeres (Cheese Puffs)
 Categories: Appetizers, Breads, Cheese, Eggs
   Servings: 12
 
      1 c  Water
    1/2 c  Butter
    1/2 ts Salt
    1/4 ts Pepper
      1 c  Sifted flour
      4    Eggs
      4 oz Grated Gruyere cheese
      2 tb Dijon mustard
 
  The easiest and most consistent way to form the gougeres is to pipe out
  small rounds using a pastry bag fitted with a 1/2-inch plain tip. Lacking
  this, you could also use 2 teaspoons.
  
  PREHEAT OVEN TO 425F. Place the water, butter, salt and pepper in a small
  saucepan and bring to a boil. Immediately remove from the heat (do not
  allow it to boil for any length of time) and add the flour all at once.
  Stir with a wooden spoon until a ball forms. Return to medium heat to dry
  the paste. Flatten the paste on the bottom of the pan, bring it up to the
  side of the pan nearest you, then flop it over to the opposite side of the
  pan. Continue until butter starts oozing out in bubbles, about 5 minutes.
  When pinched, the paste should not stick to your fingers. Remove from the
  heat and wait 5 minutes until slightly cooled, then beat in the eggs one at
  a time, waiting until each is incorporated before adding the next. Add the
  cheese and mustard. Butter a baking sheet, then rinse under cold water, or
  place parchment paper on the baking sheet. Pipe out small dots, about
  1/2-inch in diameter, leaving enough room for them to triple in size. Brush
  with beaten egg or milk, sprinkle with more cheese, and bake for 15
  minutes. Lower the heat to 400F, open the oven door briefly to let the
  steam escape and then bake for an additional 10 minutes. Cool on a rack.
  Gougeres freeze well.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gourmet's Popovers
 Categories: Breads
   Servings:  6
 
      1 c  Flour
    1/2 ts Salt
      2 lg Eggs
      1 c  Milk
           Unsalted Butter
 
  Into a bowl, sift together the flour and the salt.  In a small bowl, whisk
  together the eggs and milk.  Add the milk mixture to the flour mixture,
  stirring, and stir the batter until it is smooth. In a preheated 450f oven,
  heat a 6 cup popover pan for 5 minutes. Brush with melted butter and fill
  them half full with the batter. Bake in the middle of the oven for 20
  minutes.  Reduce heat to 375f and bake for 20 minutes more or until they
  are golden brown and crisp. Makes 6 popovers. a 1957 Gourmet Mag. favorite
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Graham Crackers or Digestive Biscuits
 Categories: Breads
   Servings:  6
 
      1 kg (4 cups) whole wheat flour
    250 g  (1 cup) butter
    250 g  (1 cup) dark brown sugar
      1 ts Baking soda
      1 ts Cream of tartar
      1    Lightly beaten egg
    125 ml (1/2 cup) hot water
 
  Cut butter into flour until mixture is like coarse meal. Add all other
  ingredients, but only enough water to make dough into pastry consistency.
  Roll out on a floured surface till very thin (about 3 mm [1/8"] to 6 mm
  [1/4"] thick). Cut into small squares, depending on what size you prefer.
  Bake on *unoiled* baking sheets until golden brown, about 15 minutes. Cool
  on rack.
  
  Yield: 2 dozen. These crackers are very popular in the US for babies, but I
  have never seen them in the UK. They are delicious spread with cream cheese
  and apricot preserves--or strawberry, or red currant jelly, etc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Graham Crackers
 Categories: Breads
   Servings:  6
 
      1 c  Shortening
      2 c  Brown sugar
      1 c  Granulated sugar
      2 c  White flour
      4 c  Graham flour
      1 ts Soda
      2 ts Baking powder
    1/2 ts Salt
      1 c  Sweet or sour milk
      1 ts Vanilla
 
  Servings: 6 dozen
  
  DIRECTIONS: Cream shortening and sugar together until fluffy. Add vanilla.
  
  Sift flour. Measure, and add salt, soda and baking powder to flour. Sift
  again.
  
  Add sifted dry ingredients alternately with milk to shortening mixture. Mix
  thoroughly after each addition. Chill dough in refrigerator overnight.
  
  In the morning, turn out on floured board and roll as thin as possible. Cut
  in squares or any shape desired. Place 1" apart on a greased cookie sheet.
  Bake at 350-F until crisp and a golden brown.
  
  Mrs. Henry E. Yoder, Grantsville, Md.
  
  Source: Mennonite Community Cookbook, by Mary Emma Showalter, 1957. Recipes
  from old Mennonite cookbooks, brought up to date with standard measures and
  directions.
  
  From: Sallie Austin
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Graham Crackers
 Categories: Mormon, Breads
   Servings:  6
 
    1/2 c  Evaporated milk
      2 tb Lemon juice
 
  Mix together
  
  Mix the following ingredients in the order listed.  Blend well to keep the
  oil in emulsion:
  
  1 cup dark brown sugar 1/2 cup honey 1 cup oil 2 tsp vanilla 2 eggs, beaten
  lightly
  
  Combine the above two mixtures and add: 6 cups whole wheat or graham flour
  1 tsp salt 1 tsp soda
  
  Divide in four equal parts.  Place each fourth on a greased and floured
  cookie sheet and roll to edges about 1/8 inch thick. Prick with fork. Bake
  at 375F for about 15 minutes or until light brown. Remove fromm oven and
  cut in squares immediately.
  
  Origin: Homemaking Booklet, Mormon Church, 1978. Shared by: Sharon Stevens.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grain Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      1 tb Sugar
      2 c  Whole wheat flour
    3/4 c  Rye flour
    3/4 c  Wheat germ
    3/4 c  Unprocessed bran
    1/2 c  Nonfat dry milk powder
    1/2 c  Sunflower seeds
      1 ts Salt
      1    Whole egg
  1 3/4 c  Boiling water
    1/2 c  Cracked wheat (bulgur)
    1/2 c  7-grain mixture (or millet)
      1 tb Molasses
  1 1/2 tb Safflower oil (Use
           -ingredients at room
           -temperature.)
 
  "A very, very heavy, truly exceptional multi-grain bread. We love it sliced
  thin, and toasted. This short, flavorful loaf is worth a trip to the health
  food store for the grains."
  
  Combine boiling water with cracked wheat, 7-grain mixture, molasses and
  oil. Cool to room temperature. Add first 10 ingredients in the order listed
  to the pan, pour in cooled grain mixture, select white bread and push
  "Start."
  
  You can also try using honey instead of molasses for a milder taste.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grandma's Oatmeal Bread
 Categories: Breads
   Servings:  1
 
      1 c  Water; boiling
  2 1/2 tb Margarine
  1 1/2 ts Salt
      3 tb Honey
      1 tb Molasses, dark, unsulphured
    1/2 c  Oats
      1    Egg, extra large, lightly be
      3 c  Bread flour
      2 ts Yeast, sprinkled over flour
 
  This is a very large loaf. On my Hitachi, it hit the top of the lid while
  rising but it baked just fine. I found, however, that I needed to use the
  "light" setting.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grandma's Cinnamon Buns
 Categories: Desserts, Breads
   Servings: 18
 
    3/4 c  Milk
    1/3 c  Sugar
  1 1/2 ts Salt
    1/4 c  Shortening
      2 pk Or cakes yeast
    1/2 c  Warm or lukewarm water
      2    Eggs well beaten
      4 c  Sifted all purpose flour
    3/4 c  Sugar
  1 1/2 ts Cinnamon
    1/2 c  Melted butter
    1/2 c  Brown sugar
    1/2 c  Chopped nuts
 
  Scald milk.  Add sugar, salt and shortening and cool to lukewarm. Dissolve
  yeast in water, with 1 tsp. sugar.  Stir in lukewarm milk mixture.  Add
  eggs and 2 cups flour and beat until smooth.  Stir  in remaining flour.
  Turn dough out on lightly floured board and knead until smooth and elastic.
  Place dough in greased bowl and brush top with soft shortening.  Cover, let
  rise in warm place (85 F.) until double in bulk, about 1 hour.
  
  Divide dough in half.  Roll out each half into an oblong about 14 x 9
  inches.  Brush lightly with butter.  Combine 3/4 cup sugar and cinnamon.
  Sprinkle evenly over the two oblongs.  Roll up as for jelly roll to make a
  roll 9-inches long. Cut each roll into 9 equal pieces.  Pour 1/2 cup melted
  butter into two 9-inch layer cake pans or three 8-inch layer pans.  Combine
  brown sugar and nuts and sprinkle evenly over melted butter in pans.  Place
  rolls, cut side up in pans.  Cover.  Let rise in warm place until double in
  bulk, about one hour.  Bake in moderate oven (350 F) for about 30 minutes.
  Invert pan and allow pan to stay over rolls for a minutes so syrup runs
  down sides of rolls. Remove pan. Makes 18 rolls.
  
  Enjoy......
  
  **>>April<<**
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grandma's Oatmeal Bread
 Categories: Breads
   Servings:  2
 
      2 pk Dry yeast
      1 c  Warm water
  1 1/2 c  Boiling water
      1 c  Old-fashioned oatmeal
    1/2 c  Light molasses
    2/3 c  Shortening
      1 tb Salt
      2    Beaten eggs
  6 1/2 c  Sifted flour (part whole
           -wheat if preferred)
      1    Egg white
      1 tb Water
           Additional oatmeal
 
  From Mrs. Ruben Leyendecker
  
  1. Soften yeast in warm water. In a large bowl, combine boiling water,
  oatmeal, molasses, shortening and salt. Cool to lukewarm. Stir in 2 cups
  flour and beat well. Add eggs and yeast mixture and beat well. Add enough
  remaining flour to make a soft dough.
  
  2. Turn out onto lightly floured surface, cover and let rest 10 minutes.
  Knead until smooth, about 10 minutes. Place in lightly greased bowl,
  turning dough once. Cover with a dish towel and let rise in warm place
  until doubled in bulk, about 1-1/2 hours. Punch down. Coat 2 well-greased
  8-1/2x4-1/2x2-1/2" loaf pans with 2 tablespoons of rolled oats in each pan.
  
  3. Divide dough in half. Shape 2 loaves and place in pans. Cover. Let rise
  until almost double in bulk, 45 minutes to 1 hour. Brush with mixture of 1
  egg white and 1 tablespoon water; sprinkle lightly with rolled oats. Bake
  at 350'F. for 40-50 minutes. Cover with foil or brown paper after baking 15
  minutes if tops are getting too brown.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grandmas Sticky Rolls
 Categories: Breads
   Servings: 12
 
      3 c  Bread flour
    1/4 c  Sugar
      6 tb Butter
      1 ts Salt
      3 tb Powdered buttermilk
    7/8 c  Water
      2 ts Active dry yeast
  1 1/2 ts Quick rising yeast.
  1 1/2 ts Cardomon; + -
           -or a dash or 2 of nutmeg
           For a change of taste
 
  Make on dough cycle. There are several ways to make these one is to cut
  into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches
  long tie in a knot and pinch ends together and place pinched end side down
  in a lightly greased pan. Let rise till doubled about 45 minutes. The other
  way is to cut up 36 equal pieces and roll into balls then place three balls
  into a muffin tin. Let rise as previously stated. Bake in a preheated 350
  degree oven for 13 to 15 minutes till tops are a golden brown. For the
  sticky part after removal of rolls from oven brush on a mixture of melted
  butter about 1 TBL and 1 Tbl sugar heated in a sauce pan till sugar is
  slightly dissolved let mixture cool some and brush on rolls. These rolls
  are just as good without. They also reheat real well. If you would like to
  make brown and serve rolls bake rolls at 250 for 20 to 30 minutes. DO NOT
  BROWN. Let them cool completely before storing (DO NOT put on the glaze)
  tops of rolls will be slightly tacky will last 5 to 7 days in fridge and a
  month in freezer to bake brown and serve preheat oven to 350 bake 8
  minutes. This dough also make excellent cinnamon rolls roll out dough into
  a rectangle about 1/4 to 1/8 inch thick depend on how many and how big you
  want to make them. Take 1 TBL of soft butter and spread all around leaving
  1/4 inch of edge. Then sprinkle cinnamon all around as much as you want
  then take 1/2 cup brown sugar and sprinkle. You can also add the same
  amount of chopped nuts and raisins. Roll up into a log and cut off about
  1-1/2 to 2 inches and place in a lightly greased pan. Let rise 45 minutes
  and bake 15 to twenty minutes at 350. when somewhat cooled drizzle on a
  glaze of powdered sugar, butter, vanilla extract and water FROM: DIANA
  LEWIS
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grangers' Corn Bread
 Categories: Breads, Osg
   Servings:  1
 
    1/2 c  Lard
    1/2 c  Sugar; granulated
  1 1/2 c  Corn meal; yellow
  1 1/2 c  Flour
      2 ea Eggs
      1 ts Salt
      1 ts Baking powder
      1 ts Baking soda
      1 c  Sour or butter milk
 
  Cream sugar and shortening, add eggs and beat smooth. Add dry ingredients
  sifted together alternately with sour milk. Bake in layer cake tins in oven
  about the same temperature as for layer cake and same length of time.
  
  Note: Time and temperature guesstimate, moderate oven 350 F. for about 20
  minutes or until done. Watch closely.
  
  Source: Mrs. K. W. Dittmer, Harrison Grange, Henry County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grape Bread (Mustaceus)
 Categories: Breads
   Servings:  4
 
      4 c  Unbleached, all-purpose
           Flour
    1/2 c  Lard, shortening, or butter
           Melted and cooled
    1/4 c  Feta cheese, crumbled and
           Mashed into a paste
      1 ts Cumin seed, ground
      1 ts Anise, ground
  1 1/2 c  Grape juice, purple or white
      1 pk Dry yeast
      8    Bay leaves
 
     1) Place the flour, lard, mashed cheese, ground cumin and anise, and
  yeast in a large mixing bowl.  Blend well.  Add the grape juice and mix the
  dough well for 2-3 minutes until all the grape juice is absorbed and evenly
  distributed.  The dough will be damp and sticky, but no internal dry areas
  should appear by the end of the mixing.  If they do, mix a few minutes more
  or add a little more grape juice and mix again.
  
     2) Let the dough rest 5 minutes.  Now sprinkle 1 or 2 tbsp. flour over
  the dough and knead, either in the bowl or on a lightly floured surface for
  5-10 minutes, until the dough is smooth and elastic and only slightly
  sticky.  Add more flour if needed.  Let the dough rest 2 minutes.
  
     3) The dough should now be very smooth and easy to handle.  Knead 30
  seconds more, return the dough to the bowl, cover the bowl with a dish
  towel or large plate, and let rise at room temperature for at least 3
  hours.
  
     4) Sprinkle top with flour, punch down, and form the dough into 4
  rectangular loaves (4 in. by 2 in. by 2-1/2 in.).  Place two bay leaves on
  the bottom of each loaf, and lay them, leaf side down, on a greased cookie
  sheet.  Cover with a towel and let rise for 1 hour, until well risen.
  
     5) Bake in a preheated 400 degree oven for 35 minutes, until the loaves
  are brown on top and make a hollow sound when tapped on the bottom. Serve
  when cool. NOTE: To make these breads without leavening, omit the yeast,
  knead the dough thoroughly, then bake at 350 degrees for about 2 hours.
  They will be chewy and moist, and very foreign to our taste. The Romans
  thought unleaven bread was manlier and much better for the digestion.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grape Nuts Bread
 Categories: Breads
   Servings:  6
 
      2 tb Wheat germ, for dusting the
           -pan
      1 c  Raisins
      1 c  Milk
    1/2 c  Honey
    1/2 c  Sugar
      3 tb Unsalted butter
      2 c  Grape Nuts cereal plus
           -additional for sprinkling
           -on top of loaf
      1 c  Whole wheat flour
      1 c  Unbleached flour
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
      2    Eggs
      1 ts Pure vanilla extract
 
  Preheat the oven to 350F.  Butter a 9x55x3 inch loaf pan, dust with the
  wheat germ and set aside. In a medium saucepan, combine the raisins,milk,
  honey, sugar, and butter. Bring to a boil over moderate heat. Pour over
  1-1/2 cups of the cereal in a large bowl. Let cool 15 minutes. Sift the
  flours, baking powder, baking soda, and salt directly into the bowl; add
  the remaining 1/2 cup of cereal, eggs, and vanilla. Stir with a heavy
  wooden spoon just until blended. Spoon the batter into the prepared pan,
  smoothing the top. Sprinkle with the remaining cereal. Bake until the loaf
  shrinks from the sides of the pan and a skewer inserted in the center comes
  out clean.  About 1 hour. Loosely cover the top of the loaf with aluminum
  foil if it is getting too dark druing baking. Cool the loaf in the pan on a
  wire rack for 20 minutes. Carefully loosen around the sides of the pan,
  then invert onto the rack and turn right side up. Cool completely. Makes
  one loaf.
  
  Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grape-Nut Bread
 Categories: Breads
   Servings:  6
 
    1/2 tb Yeast
  2 1/4 c  Flour, bread
    1/2 c  Cereal, Grape Nuts
    1/2 tb Salt
      1 tb Sugar
      1 tb Oil
      1 c  Water; warm
 
  Bring all ingredients to room temperature and pour into bakery, in order,
  except nuts and raisins.  Set "baking control" at 10 o'clock. Select "white
  bread" and push Start.  Add nuts and raisins at beep, 88 minutes into
  cycle.
  
  Tested in DAK 1-1/2 lb R2D2 bread machine.
  
  Sylvia's comment: "Don't know if this has already been posted....made it a
  few days ago, and it is soft, moist, and super for sandwiches and toast."
  
  Posted by:  Sylvia Steiger (THE.STEIGERS) - GEnie Reposted by: Debbie
  Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grapenut Bread
 Categories: Breads, 1941
   Servings:  6
 
      1 c  Grapenuts
      2 c  Milk
    1/2 c  Sugar
      1 ts Salt
      1    Egg, well beaten
      3 c  Flour
      4 ts Baking powder
 
  Combine grapenuts, egg, and milk.  Let stand 1/2 hour, add sugar. Sift
  flour, measure, and sift with baking powder and salt.  Add to first
  mixture.  Mix thoroughly.  Pour into well-oiled loaf pan. Bake in moderate
  oven (400 F) about 1 hour.  1 loaf. Mrs. George Hale, Geary, OK.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grated Raw Potato Starter
 Categories: Breads, Potatoes
   Servings:  6
 
      1 c  Warm water
      1 ts Sugar
  1 1/2 c  White flour
      1 md Grated potato
      1 ts Salt
 
  Mix the 1 cup warm water, 1-1/2 cups white flour and 1 tsp. each salt and
  sugar in a 2-cup measure.  Add enough grated potato to make 2 cups. Place
  in a wide mouth glass jar or small mixing bowl (do not use metal or
  plastic) which will hold about 1 quart. Cover with a single thickness of
  cheesecloth to allow wild yeast from the air to settle into it for 24
  hours.  Stir well, cover tightly with a clinging transparent wrap which
  will cause the moisture to drip back and keep top of mixture from drying.
  Stir several times a day. In two or three days it will become foamy and
  very light.  (The length of time depends on temperature. 80 -85 is ideal.
  It can go a little below 80 without harm, only slowing the procedure a
  little, but if it goes much higher than 85 it will be spoiled.) Then stir
  well, pour into glass jar with screw-top lid and store in refrigerator at
  about 38 degrees.  As soon as 1/2 inch of clear liquid has risen to the top
  it has ripened enough to start using. Do not be concerened if the mixture
  turns dark because of the raw potato during the fermentation period. It
  does not affect the bread made from it in any way and as soon as the
  starter is mature, it will become a snowy white. To renew starter: Add
  1-1/2 cups white flour and 1-1/2 cups water each time it is used so that
  there are always 2 cups to bake with and 2 full cups to return to
  refrigerator.  If for some reason it cannot be used regularly about twice a
  week, add 1 tsp. sugar and stirr well every three or four days.
  
  From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Meadows Six-Week Bran Muffins
 Categories: Muffins, Breads
   Servings:  6
 
      5 c  All purp- flour
      3 c  Sugar
      5 ts Baking soda
      4    Eggs
      2 ts Salt
      1 c  Veg. oil
      2 ts Ground allspice
      1 qt Buttermilk
     15 oz Box bran flakes w/raisins
      2 ts Vanilla
 
  Using the largest bowl you have, combine the first four ingredients. Add
  the bran flakes and sugar, and mix.  In a mixer bowl, beat the eggs. Add
  the oil, buttermilk, and vanilla to the eggs and blend. Pour the egg
  mixture over the flour mixture and stir well. Transfer the batter to a
  large plastic container that has a tight-fitting cover, and store in the
  refrigerator until ready to use. This batter will keep for 6 weeks. (Date
  the container the day you make the muffins)
  
  When ready to bake, do not stir batter when dipping out to fill the muffin
  pan.  To bake, preheat the oven to 375 F.  Using about 1/2 cup batter for
  each, drop the batter into paper-lined muffin tins.  Bake the muffins for
  20 min, or until the top springs back when touched with your finger.
  
  From: Cooking From Quilt Country Shared By: Pat Stockett
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Mealie Bread
 Categories: Breads
   Servings:  6
 
      3 c  Frozen whole-kernel corn,
           -thawed
      3    Eggs
      2 tb Each unsalted margarine,
           -melted, and all-purpose
           -flour
      1 tb Granulated sugar
      2 ts Double-acting baking powder
      1 ds Salt
 
  In blender container combine corn, eggs, and margarine and process until
  pureed, scraping down sides of container as necessary (mixture will be
  slightly lumpy). Add remaining ingredients and, using an on-off motion,
  process until combined.
  
  Preheat oven to 375 degrees F. Spray 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan
  with nonstick cooking spray; pour in corn mixture and smooth top.
  
  Cover pan with double thickness of foil; crimp edges to sides of pan to
  seal. Place pan in 13 x 9 x 2-inch baking pan and fill baking pan with
  boiling water to a depth of about 1 inch; bake in middle of center oven
  rack for 1 hour (until knife, inserted in center of bread, comes out
  clean). Remove pan from oven and loaf pan from water bath; remove foil and
  let stand for 10 minutes. Run knife around edges of bread and unmold onto
  serving plate.
  
  To serve, cut into 6 equal slices.
  
  Makes 6 servings.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Tomato Bread
 Categories: Breads
   Servings:  6
 
      8    To 10 Medium Green Tomatoes
    2/3 c  Seedless Raisins
    2/3 c  Boiling Water
    2/3 c  Vegetable Shortening
  2 2/3 c  Sugar
      4    Eggs
  3 1/3 c  Flour
      2 ts Baking Soda
  1 1/2 ts Salt
    1/2 ts Baking Powder
      1 ts Cinnamon
      1 ts Cloves
    2/3 c  Pecans or Walnuts, coarsely
           -chopped
 
  Peel and core green tomatoes. Discard seeds. Run cut-up pieces through a
  blender until smooth and creamy. You should have 2 cups pulp. Set raisins
  to soak in 2/3 cup boiling water; set aside to cool. In a large mixing
  bowl, cream shortening and sugar until fluffy. Add eggs, 2 cups tomato
  pulp, the plumped raisins and the water in which the raisins were soaked.
  Beat well. In another bowl, combine flour, baking soda, salt, baking
  powder, cinnamon, cloves and nuts. Add one cup at a time, to tomato
  mixture, stirring well after each addition. Divide batter into two 9 x 5
  inch greased loaf pans and bake in a 350 degree oven for one hour and 10
  minutes, or until toothpick inserted in center comes out clean.
  
  SOURCE: Syracuse Herald-Journal, 9/20/92 SHARED BY: Jim Bodle 9/92
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grenadine Slices
 Categories: Breads
   Servings:  6
 
      1    Portion Four-Way Sweet 1/2
           -cup grenadine syrup
 
  *Use Grated Raw Potato Starter
  
  Bread Dough                     1 cup Grape-Nuts Cereal
  
  As soon as the bread dough has started to rise mix the syrup and grape-nuts
  together so that the cereal will have time to soak up all the syrup.  Roll
  the dough out quite thin to about 20 x 10 inches. Cut in two crosswise.
  Spread filling thinly over the surface leaving a 2-inch strip along one
  side of each square. Fold over this bare strip onto filling and continue
  folding until a flat roll is formed. Lay both rolls lengthwise on 10 x 15
  inch cookie sheet with seam on underside. Flatten them by rolling with the
  pin until they are about 3-1/2 inches wide and as long as the pan. Do this
  gently so that the filling does not break through. Brush tops with soft
  butter.  Let stand in warm place until light. Bake in oven preheated to 325
  about 45 minutes until the crust has a beautiful bisque tint. Glaze while
  still warm with a powdered sugar and White Wine frosting. If available,
  decorate with a row of candy raspberries down the center of each roll so
  that there will be one on each 1- 1/2 inch to 2 inch slice. (If rolls are
  to be frozen for later use wait until they have been thawed and warmed to
  glaze and decorate.)
  
  White Wine Frosting: 2 Tbsp. soft butter 2 Tbsp. white wine 1 1/2 cup
  powdered sugar 3 drops Waldmeister Essence* and a drop or tow of green
  coloring or 1/4 tsp. Rose extract and a drop or two of red coloring
  
  Beat butter, wine and sugar together until smooth.  Add preferred flavoring
  and carefully add the coloring for a very delicate tint.
  
  *Lekvar-By-The-Barrel 1577 First Avenue New York, N.Y. 10028 (Catalog)
  
  From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
  Stockett
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Griddle Scones
 Categories: Breads
   Servings:  6
 
      1 c  Self-rising flour
      1 pn Salt
      3 tb Butter or margarine
    2/3 c  Currants
    3/4 ts Groung nutmeg
      1    Egg
    1/3 c  Milk
 
  Keywords: Scones, sugar free, bread
  
  Preparation time  15 minutes, cooking time about 4 minutes per scone.
  
  Mix the flour and salt together, and rub in the butter until the mixture
  resembles fine breadcrumbs.
  
  Stir in the currants and nutmeg, then push the mixture gently to the sides
  of the bowl to form a well in the center.
  
  Beat together the egg and milk, and pour into the well in the center of the
  flour.
  
  Using a wooden spoon, mix the egg and milk mixture into the flour, stirring
  from the center of the bowl and drawing the flour in from the sides to form
  a smooth, thick batter.  If batter is too thick, add a little extra milk
  until it becomes a soft dropping consistency.
  
  Heat a heavy-based frying pan on top of a moderate heat, and grease with a
  little butter or oil.
  
  Drop tablespoons of the batter into the hot pan, and cook for 2-3 minutes,
  or until the bases are set and have turned golden brown.
  
  Turn the scones over and cook on the other side in the same way.
  
  Serve from the pan with sugar-free preserves.
  
  NOTE:  These scones freeze well, and can be re-heated by wrapping in a
  clean dish towel and standing in a warm oven until they are heated through.
  
  Source:  Sugar Free -  Gallery Books  ISBN 0 8317 8048 7 Shared by: Carol
  Collins 9/92
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gumdrop Bread
 Categories: Breads, Desserts
   Servings: 12
 
  2 1/2 c  Flour
  1 1/4 c  Buttermilk
    1/2 c  Sugar
    1/2 c  Packed brown sugar
    1/4 c  Shortening
      2    Eggs
      3 ts Baking powder
      1 ts Salt
      1 ts Vanilla
    1/2 ts Baking soda
      1 c  Small gumdrops cut into 1/2
    1/2 c  Chopped nuts
 
  Beat all ingredients except gumdrops and nut in a large mixer bowl on low
  speed for 15 seconds. Beat on medium speed, scraping bowl constantly, 30
  seconds. Stir in gumdrops and nuts. Pour into a 9 X 5 inch loaf pan that
  has been greased on the bottom only. Bake at 350F for 60 to 65 minutes, or
  until a wooden pick inserted in the center comes out clean. Loosen sides of
  loaf from the pan. Remove bread from the pan and cool completely on wire
  rack. For best results, wrap and refrigerate at least 24 hours before
  slicing. Refrigerate no longer than 1 week.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gwynne's Garlic and Parsley Bread
 Categories: Breads
   Servings:  6
 
      2 ts Yeast (Red Star Brand)
      3 c  Bread Flour
      6 tb Wheat Flour
  1 3/4 ts Salt
  1 1/2 tb Sugar
  1 1/2 tb Olive oil
      1    Clove Garlic, minced
      3 tb Chopped fresh parsley
  1 1/4 c  Water
 
  Place all ingredients in bread machine. Select "Light" crust setting and
  press start.
  
  SOURCE:*Gwynne Bodle Posted By: Jim Bodle 1/93
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ha'penny Friendship Bread
 Categories: Medieval, Breads
   Servings:  2
 
  5 1/2 c  Pillsbury Best Bread Flour*
      3 tb Sugar
      2 ts Salt
      2 pk Active Dry Yeast
      2 c  Water
    1/4 c  Oil
 
  It may take 3 notes to do this entire recipe as should be done.*INGREDIENT
  LIST SHOULD READ:  5 1/2-6 cups Pillsbury's Best Bread Flour.Lightly spoon
  flour into measuring cup; level off. In large bowl, combine 2 cups flour,
  sugar, salt and yeast; blend well.  In small saucepan, heat water and oil
  ntil very warm (120-130 degrees F.). Add warm liquid to flour mixture.
  Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in
  additional 3 1/2-4 cups flour, until dough pulls cleanly away from sides of
  bowl.  On floured surface, knead dough until smooth and elastic, about 10
  mins.  Place dough in greased bowl; cover loosely with plastic wrap and
  cloth towel. Let rise in warm place (80-85 degrees F.) until light and
  doubled in size, about 1-1/2 hrs.Punch down dough several times to remove
  air bubbles.  Allow to rest on board covered with inverted bowl for 14
  mins. Shape as desired. (Shape directions to follow in next note.) Marilyn
  Sultar
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ha'penny Friendship Bread-Pg. 2
 Categories: Medieval, Entertain, Breads
   Servings:  2
 
           SHAPING OF BREADS
 
  6 SMALL LOAVES: Grease 6 6x3" loaf pans. Or, if desired, grease two cookie
  sheets to make free form loaves. Divide dough into 6 parts. Remove air
  pockets by working dough with hands and rolling into 6 10x5" rectangles.
  Starting from shorter side, roll up, pinching edges firmly to seal. For
  free-form loaves, taper ends slightly. Place seam-side-down on prepared
  pan. Cover; let rise in warm place until light and double in size, about 45
  mins. Heat over to 375 degrees F. Bake for 25-35 mins., until loaves sound
  hollow when lightly tapped. Remove from pans immediately. Cool on wire
  racks.
  
  6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough into 6 parts. Remove
  air pockets by working dough with hands. Roll each part into an 6x3"
  rectangle. Cut each rectangle lengthwise into 3 6x1" strips. Braid strips
  togehter, tuck ends under and seal. Repeat with remaining dough. Place on
  prepared cookie sheets. Cover; let rise in warm place until doubled in
  size, about 45 mins. Heat oven to 375 degrees F. Bake for 25-35 mins. until
  loaves sound hollow when lightly tapped. Remove from pans immediately; cool
  on wire racks.
  
  Decorating directions to follow on next note.  Marilyn Sultar
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ha'penny Friendship Bread-Pg. 3
 Categories: Medieval, Entertain, Breads
   Servings:  2
 
           DECORATION DIRECTIONS
 
  TO DECORATE: Make small 1/2" slit in top crust of each loaf; insert shinny
  copper penny. Tie loaves with ribbon and decorate with small sheaf of wheat
  or other grain, dried flowers, silk flours or dried berries. Attach
  friendship note which will follow on last note.
  
  TO PRESERVE BREAD: Allow loaves to dry in cook dry place for several days
  until VERY HARD. Spray or brush clear, glossy polyurethane or spray clear,
  glossy resin around loaf. Let dry; repeat with second coat. When dry,
  decorate as desired.
  
  TIP: Loaves may be brushed with mixture of 1 egg white and 1 tbsp. water
  before baking. If desired, sprinkle with sesame or poppy seed.
  
  For crusty topped loaves, set small pan of water in oven while bread is
  baking. History and Friendship Poem to follow in next note. Marilyn Sultar
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ha'penny Friendship Bread-Pg. 4
 Categories: Medieval, Entertain, Breads
   Servings:  2
 
           FRIENDSHIP POEM
 
  FRIENDSHIP POEM:  "A penny for happy thoughts, Grains that grow and
  nourish, Leavenings to lift us up, May friendship ever flourish."These
  lovely friendship loaves were inspired by the "Begger's Rhyme" of unknown
  origin..."Christmas is coming, the geese are getting fat, plase put a penny
  in the old man's hat, If you haven't got a penny, a ha'penny will do, If
  you haven't got a ha'penny--God Bless You!" This special message to
  accompany your gift breads (the Friendship Poem), is sure to spread the
  feeling of warm frienship and good will.I have never tried this recipe. It
  comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13.
  Marilyn Sultar
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ham and Cheese Loaf
 Categories: Breads
   Servings:  6
 
           Jim Vorheis
      6    Eggs
    3/4 c  Milk
  1 1/2 c  All-purpose flour
  2 1/2 ts Baking powder
    1/2 ts Salt
      6 sl Bacon, fried crisp, drained
           -and crumbled
      1 c  Diced cooked ham
      1 c  Shredded Monterey Jack
           -cheese
      1 c  Shredded Swiss cheese
      1 c  Shredded sharp Cheddar
           -cheese
 
  In large bowl, beat eggs until foamy; add milk, flour, baking powder and
  salt, stirring until well blended.  Add bacon, ham and cheeses and mix
  well.  Bake in greased and floured 9x5-inch loaf pan at 350 F for 55-65
  minutes or until wooden pick inserted in center comes out clean.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ham Biscuits
 Categories: Breads, 1941
   Servings:  2
 
      2 c  Flour
      2 ts Baking powder
    2/3 c  Milk
    1/4 c  Mince ham
    1/2 ts Salt
      4 tb Shortening
    1/2 ts Prepared mustard
      2 tb Melted butter or butter
           -substitute
 
  Sift flour, measure, and sift with baking powder and salt.  Cut in
  shortening and add milk gradually until soft dough is formed. Turn onto
  lightly floured board.  Knead lightly.  Pat into sheet 1/2 inch thick. Cut
  with floured cutter.  Lay half of biscuits in well-oiled pan, brush with
  melted butter.  Put 1/2 teaspoon ham which has been combined with mustard
  on each; top with the rest of the rounds. Brush with milk, and bake in hot
  oven (450 F) about 12 minutes. Serve hot. An inch square of bacon may be
  used instead of the ham in each biscuit.  12 servings. Florence Taft Eaton,
  Concord, MA.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ham Biscuits
 Categories: Breads
   Servings: 12
 
      2 c  Whole wheat pastry flour,
           Or unbleached white flour
      4 ts Baking soda
    1/2 c  Cooked ham, diced fine
      4 tb Butter
    3/4 c  Milk, apple juice or water
 
  Stir flour, baking soda and ham together.  Cut in butter until crumbly. Add
  milk and quickly moisten.  Roll out dough on floured board.  Cut biscuits
  in round 2" shapes. Bake at 350 degrees, 12 to 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ham-And-Cheese Muffins
 Categories: Breads, Muffins
   Servings: 12
 
  1 3/4 c  Flour
    1/3 c  Rye Flour
      2 ts Baking Powder
    1/4 ts Salt
      1 tb Light Brown Sugar
    1/3 c  Cooked Ham; finely chopped
    1/2 c  Swiss Cheese; shredded
      1 lg Egg; lightly beaten
      1 c  Milk
    1/4 c  Vegetable Oil
    3/4 ts Spicy Brown Mustard
    1/2 ts Worcestershire Sauce
      3    Drops Hot Sauce
 
  Combine first 5 ingredients in a lg. bowl; stir in ham and cheese. Make a
  well in center of mixture. Combine egg and next 5 ingred.; add to dry
  ingred., stirring just until moistened. Spoon into greased muffin pans,
  filling 2/3 full.  Bake at 400 for 22-25 min. Remove from pans immediately.
  Yield: 1 dozen.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ham-Stuffed Biscuits
 Categories: Breads, Appetizers
   Servings: 24
 
      1 tb Butter
    1/4 md Onion, finely diced
      1    Clove garlic, finely minced
      1 lb Cooked ham, diced
      1 tb Chopped fresh parsley
      1 pn Thyme
    1/2 c  Cream Sauce (recipe
           -separately)
     24    Hot Biscuits (recipe
           -separately), split
 
  This is a special-event recipe.  (Used e.g. at Lynda's wedding reception.)
  
  1.  In a cast-iron skillet, melt butter, saute onion and garlic until
  golden brown.
  
  2.  Add ham and seasonings; stir in Cream Sauce and keep warm.
  
  3.  Arrange open biscuits on serving platter(s).  Place a heaping
  teaspoonful of ham stuffing in the center of each biscuit, close gently,
  and serve at once.
  
  Makes 24 biscuits.
  
  From:  THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry
  Haller with Virginia Aronson, Random House, New York.  1987.  ISBN
  0-394-55657-7.
  
  Posted by:  Karin Brewer, Cooking Echo, 9/92
 
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