MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hamburger Buns
 Categories: Breads
   Servings:  1
 
    1/4    To 1 cup warm water
      1 tb Sugar
      1 pk Active dry yeast
  2 3/4 c  All-purpose flour
      2 tb Instant nonfat dry milk
  1 1/2 tb Butter or margarine
      1 ts Salt
      1    Egg, beaten
 
  Makes 1 dozen buns
  
  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, 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 very slowly drizzle just enough remaining water
  through feed tube into flour mixture so dough forms a ball that cleans
  sides of 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 or
  plastic wrap.  Let stand 30 minutes.
  
  Knead dough 3 or 4 times.  Divide dough into 12 equal pieces. Shape each
  into a smooth ball and place on greased cookie sheet. Flatten balls using
  palm of hand.  Let stand in warm place until doubled, about 45 minutes.
  
  Heat oven to 375 F.  Brush buns with beaten egg.  Bake until golden, 20 -
  25 minutes.
  
  Remove immediately from cookie sheet and cool on wire rack.
  
  HOT DOG BUNS:  Prepare dough as dirceted for Hamburger Buns and divide into
  12 equal pieces.  Shape each piece into bun 6 inches long. Let rise and
  bake as for Hamburger Buns.
  
  ONION ROLLS:  Prepare dough as directed for Hamburger Buns adding 1
  tablespoon instant minced onions and 1 teaspoon caraway seeds to work bowl
  with flour, dry milk, butter and salt.  Divide dough into 12 equal parts.
  Shape each part into buns 6 inches long. Let rise and bake as directed for
  Hamburger Buns.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hamburger Buns
 Categories: Breads
   Servings:  6
 
      1 tb Yeast
  3 1/4 c  Unbleached white flour
      3 tb Nonfat dry milk
      1 tb Sugar
  1 1/2 ts Sea salt
  1 1/8 c  Water
      2 tb Butter or margarine
 
  "This is very good!  Will never buy store bought buns again!" - Laura Diaz
  
  Make sure all ingredients are at room temperature, and place into your
  machine in order recommended by manufacturer. Program for dough and press
  start. When the cycle is completed, remove the dough, punch down and let
  rise in a warm draft free place for 20 mins. (cover with a clean towel).
  
  Divide dough in half and cut each half into five equal pieces, form into a
  smooth round ball and place on greased baking sheet about 2 inches apart,
  flatten slightly with the palm of your hand. Cover with towel and let rise
  for about 1 hour or until doubled in size.
  
  Bake at 375 degrees on rack in center of oven for 15 to 20 minutes or until
  golden brown.  Remove from oven, separating, if necessary and let cool on a
  wire rack.
  
  Adapted from a recipe in Lora Brody & Millie Apter's book: "Bread Machine
  Baking".
  
  Posted by:  Laura Diaz (L.DIAZ) - GEnie Reposted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hard Tack
 Categories: Breads, Osg
   Servings:  1
 
      2 ea Eggs
      1 c  Sugar
      1 c  Flour
      1 c  Dates
      1 c  Nuts
    1/4 ts Baking soda
    1/4 ts Salt
 
  Beat eggs until light. Add sugar. Sift flour, salt and soda. Beat into
  first mixture. Add dates and chopped nuts. Mix well and spread thin on well
  oiled pan. Bake 12 minutes in hot oven. Cut in long, narrow bars. Roll in
  powdered sugar.
  
  Note: Hot oven is 425 - 450 F.
  
  Source: Mrs. Pearl Mora, Chester Grange, Meigs County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hawaiian Coconut Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
      2 ts Salt
      1 tb Sugar
    1/4 c  Nonfat dry milk powder
      1    Egg
    1/4 c  Butter
    3/4 c  Shredded coconut
    3/4 c  Macadamia nuts (whole is
           -fine, or use almonds)
    1/2 c  Crushed pineapple, well
           -drained
    1/2 c  Pineapple juice, from the
           -above (Use ingredients at
           -room
           Temperature.)
    1/4 c  Warm water
 
  "Combines our favorite tropical tastes of coconut, macadamia nuts and
  pineapple. Close your eyes and picture the Hawaiian Islands."
  
  Drain the pineapple, reserve liquid. Add all ingredients into the pan in
  the order listed above, pineapple and liquids last. Select white bread and
  push "Start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearthside Cheddar Bread
 Categories: Breads, Cheese
   Servings:  4
 
  2 1/2 c  Unbleached Flour
    1/2 c  Sugar
      2 ts Baking Powder
      1 ts Salt
    1/2 ts Cinnamon, Ground
    3/4 c  Milk
    1/4 c  Vegetable Oil
      2 lg Eggs
  1 1/2 c  Apples, Cooking *
      2 c  Cheddar, Sharp, Shredded
    3/4 c  Walnuts Or Pecans, Chopped
 
  * Apples should be the cooking type (sour not sweet eating apples).  They
  should be peeled, cored, and chopped.
  ~-------------------------------------------------------------------------
  Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf
  pan.  In a large bowl, combine the flour, sugar, baking powder, salt and
  cinnamon.  Make a well in the center of the dry ingredients and add the
  milk, oil, and eggs.  Stir until thoroughly combined.  Gently stir in the
  chopped apples, cheddar cheese, and nuts.  Bake for 1 hour and 15 minutes
  in  the preheated oven until loaf is browned and sounds hollow when tapped
  on the bottom.  Cool in the pan on a rack for 5 minutes.  Remove from the
  pan and cool to room temperature, on a wire rack, before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Pumpernickel Loaves
 Categories: Breads, Chocolate
   Servings:  2
 
  2 1/2 c  Unbleached Flour Or Bread
           -Flour;  Up To 3 Cups May
           -Be Needed
  1 1/2 c  Rye Flour; Stirred
    1/4 c  Yellow Cornmeal
      2 pk Active Dry Yeast
  1 1/4 c  ;Water
      2 tb Dark Molasses
      1 tb Vegetable Or Cooking Oil
      2 ts Salt
      1 oz Unsweetened Baking Chocolate
           -; 1 Square, Cut Up
      1 c  Mashed Potatoes; Cold
      1 tb Caraway Seeds
           Vegetable Oil
 
  Combine 1/2 cup of the flour, 1/2 cup of the rye flour, cornmeal and
  undissolved yeast in a large bowl.  Heat the water, molasses, oil, salt and
  chocolate in a saucepan, over low heat, until very warm (120 to 130 Degrees
  F.)Add the liquid mixture to the flour-yeast mixture.  Beat with an
  electric mixer, set on high speed, til smooth, about 3 minutes.  Add the
  remaining 1 cup of rye flour and potatoes and beat for an additional 2
  minutes.  Stir in the caraway seeds and enough of the remaining flour to
  make a SOFT dough.  Turn the dough out onto a floured surface and knead
  until smooth and satiny, about 5 minutes.  (Dough will still be soft and
  sticky!)  Cover the dough with the bowl and let rest for 20 minutes. Divide
  the dough in half and let rest for 10 minutes.  Form each half into a large
  ball and place on a large greased baking sheet.  Flatten the loaf slightly
  with the palm of the hand and brush with the oil.  Let rise in a warm place
  until doubled, about 30 minutes.  Bake in a preheated 375 degree F. oven
  for 30 to 35 minutes or until the loaves sound hollow when tapped. Remove
  from the baking sheet and cool, on wire racks, until cold before slicing
  
  Makes 2 Loaves
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hearty Wholegrain Coffeecake
 Categories: Breads
   Servings:  6
 
      2 c  All-purpose biscuit mix
           -(Bisquick)
    2/3 c  Milk
    1/2 c  Quaker Oats (Quick or
           -Old-Fashioned, uncooked)
      1    Egg
      2 tb Firmly packed brown sugar
    1/2 ts Cinnamon
           Topping:
    2/3 c  Quaker Oats *(quick or old
           -fashioned, uncooked)
    2/3 c  Firmly packed brown sugar
    1/2 c  Chopped nuts
    1/4 c  Butter or margarine, melted
    1/2 ts Cinnamon
 
  From: Quaker Oats WholeGrain Cookbook
  
  CoffeeCake:
  
  For coffee cake, combine all ingredients; mix just until dry ingredients
  are moistened.
  
  For topping, combine all ingredients, mix well, Spread half of batter into
  greased 8-inch square baking dish; sprinkle half of topping over batter.
  Top with remaining batter and topping. Bake in preheated moderate oven
  (375) 35 to 40 minutes or til wooden pick comes out clean. Serve warm.
  
  Microwave directions: Cook in microwave oven at HIGH 6 to 7 minutes or til
  wooden pick comes out clean, rotating after 3 minutes of cooking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heirloom Raisin Muffins
 Categories: Muffins, Breads
   Servings:  4
 
      1 c  Raisins
      1 c  Water
    1/2 c  Butter/Regular Margarine
    1/4 c  Sugar
      2 lg Eggs
  1 1/2 c  Unbleached Flour, Sifted
      1 ts Baking Powder
 
  Combine raisins and water in saucepan.  Bring to a boil, reduce heat and
  cover.  Simmer 20 minutes.  Drain raisins, reserving liquid.  Add enough
  water to reserved liquid to make 1/2 cup.  Cool well. Cream together butter
  and sugar in bowl until light and fluffy, using electric mixeer at medium
  speed.  Add eggs, beat 2 more minutes. Sift together flour and baking
  powder.  Add flour mixture alternately with 1/2 cup of reserved raisin
  liquid into creamed mixture, mixing well after each addition. Stir in
  raisins.  Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds
  full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve
  hot with homemade jam or jelly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Helen's Cinnamon Raisin Bread
 Categories: Breads
   Servings:  2
 
MMMMM-----------------------MM BY HELEN PEAGRAM----------------------------
  2 1/2 c  Milk
      2 oz Fresh yeast OR
      2 tb Dried yeast
  3 1/2 oz Sugar
      2 ts Cinnamon (or to taste)
      2 lb Strong plain flour (bread)
      1 ts Salt
  3 1/2 oz Margarine or Butter
    1/2 c  Raisins (or to taste)
 
  Place the milk and margarine in a saucepan ( I use microwave) and heat
  gently until butter melts. MIx the yeast and sugar together in the mixing
  bowl. Cream the yeast and sugar with a little warm milk. (the milk should
  be at blood heat 38 C (99 F))
  
  Add the remaining liquid at 37 C, the flour and the salt and commence
  kneading the mixture at speed 2. Cut dough in half and roll each half out
  on lightly floured surface. Sprinkle half of raisins on each rolled out
  half and roll up. Place each shaped loaf in pan. Allow to rise until the
  dough is double its original size and bake at 375 for 30-35 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Helen's Scones
 Categories: Breads
   Servings:  4
 
MMMMM-------------------------MM BY H. PEAGRAM------------------------------
  2 1/4 c  Flour
    1/4 c  Shortening
    1/4 c  Sugar (+)
    1/2 c  Milk or more
      3 ts Baking powder
      1 ts Salt
      1    Egg
 
  Preheat pan to 375.  Sift flour, sugar, baking powder and salt.  Cut in
  shortening.  Add egg and milk.  Knead lightly and roll out 1/2" thick. Cut
  in triangle.  Bake on griddle or electric fry pan about 5 minutes each
  side.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Helen's Volkornbrot
 Categories: Breads
   Servings:  5
 
      3 c  5 or 7 grain cereal
      1 c  Whole wheat flour
      2 ts Baking soda
      1 ts Salt
    1/2 c  Molasses
      3 c  Hot water
 
  Combine dry ingredients. Stir molasses and hot water into dry ingredients.
  Let stand overnight.  Turn mixture into small loaf pan.  Cover pan tightly
  with aluminum foil.  Bake at 275 for 3 hours.  Cool in pan.  Wrap and keep
  in frig.  Keeps 2 weeks..  Does not freeze well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Helen's White Bread
 Categories: Breads
   Servings:  2
 
  1 2/3 c  Warm water
    1/2 oz Fresh yeast OR
      1 tb Dried yeast
      1 tb Sugar
  1 1/2 lb All purpose flour
      2 ts Salt
    1/2 oz Shortening, soft
 
  Dissolve the yeast in the warm water with the sugar and fill your mixer
  bowl with hot water while weighing flour.
  
  Pour the yeast mixture into the bowl with the shortening and add the flour.
  Knead for 30 seconds on speed 1 then turn to speed 2 and continue kneading
  for 3 more minutes until dough is smooth and leaves the side of the bowl
  clean.  Place in a greased plastic bag and let rise for 1-1 1/2 hours.
  Return to bowl and knead a further minute.
  
  Either fit into 3 x 1 lb greased loaf pans (which should be half full) or
  shape into 2 or 3 balls and cook on a baking tray.  Cover and prove until
  double in bulk.  Bake at 450 F/230 C/Mk 8 for 25 to 30 minutes.  When done
  the loaves should sound hollow when rapped on the bottom.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Helen's White Bread
 Categories: Breads
   Servings:  2
 
  1 1/8 c  Warm water
      2 ts Dried yeast
      2 ts Sugar
      1 lb All purpose flour
      1 ts Salt
      1 ts Oil
 
  Dissolve the yeast in the warm water with the sugar and fill your Kenwood
  bowl with hot water while weighing flour.
  
  Pour the yeast mixture into the bowl with the shortening and add the flour.
  Knead for 30 seconds on speed 1 then turn to speed 2 and continue kneading
  for 3 more minutes until dough is smooth and leaves the side of the bowl
  clean.  Place in a greased plastic bag and let rise for 1-1 1/2 hours.
  Return to bowl and knead a further minute.
  
  Either fit into 3 x 1 lb greased loaf pans (which should be half full) or
  shape into 2 or 3 balls and cook on a baking tray.  Cover and prove until
  double in bulk.  Bake at 450 F/230 C/Mk 8 for 25 to 30 minutes.  When done
  the loaves should sound hollow when rapped on the bottom.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Henzi's Seed Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      1 tb Sugar
  1 1/2 c  Bread flour
  1 1/2 c  Wheat flour
    2/3 c  Rye flour
    1/2 c  Cornmeal
    1/2 c  Unprocessed bran
      1 ts Salt
    1/3 c  Golden raisins
    1/3 c  Chopped pecans or walnuts
    1/3 c  Sunflower seeds
    1/3 c  Poppy seeds
      2 tb Caraway seeds
      1 c  Warm water
    1/3 c  Warm milk
      1 tb Oil
      4 tb Honey
      1    Egg (Use ingredients at room
           -temperature)
 
  Add all dry ingredients. Then pour in the liquids. Measure the oil first,
  then the honey and watch the honey slip right off the spoon. Select white
  bread and push "Start." This loaf may sag in the center, but it doesn't
  affect the texture or taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herb and Cheese Loaf
 Categories: Breads
   Servings:  6
 
  1 1/2 ts Rapid rise yeast
      2 c  Bread flour
    1/4 c  Grated parmesan cheese
  1 1/2 tb Dry milk
  1 1/2 tb Sugar
  1 1/4 ts Italian herb seasoning
    3/4 ts Salt
    3/4 c  Lukewarm water
 
  Bring all ingredients to room temperature and pour into bakery, in order.
  Set "baking control" at 10 o'clock.  Select "white bread" and push Start.
  
  Measure ingredients exactly.  Select regular or rapid bake cycle. Do NOT
  use delayed cycle for this recipe.
  
  In hot & humid weather, use 1/8 c less water.
  
  From: Waco Tribune Herald Posted by: Sylvia Steiger (THE.STEIGERS) - GEnie
  Reposted by:  Debbie Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herb Croutons
 Categories: Breads
   Servings:  1
 
      1 c  Bread cubes (about
           1/2-inch cubes)
      2 tb Butter
           Dash of Herb Seasoning
           Dash Season-All
           Dash garlic salt
 
  HERB CROUTONS: Toast bread cubes in 300F oven until dry and crisp and
  golden brown. Saute in butter seasoned with Herb seasoning, Season-All, and
  garlic salt. Use in Caesar salad, potato dumplings; spoon on top of soups
  or use as a topping for vegetables and casseroles.
  
  Makes 1 cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herb Pinwheel Rolls
 Categories: Breads
   Servings: 16
 
      1 c  Milk
      1 tb Butter
      1 pk Dry yeast
    1/2 c  Warm (105-115 deg.) water
      1 tb Sugar
      1 ts Salt
  3 1/2 c  Bread flour
      1 md Chopped onion
      1 tb Butter
      2 ts Dried dillweed
           Melted butter
 
  (Makes 16 rolls.) Generously grease large bowl and 10-inch round baking
  pan. Scald milk with 1 tablespoon butter and cool to lukewarm. Sprinkle
  yeast over warm water in large bowl and let stand until proofed and foamy,
  about 10 minutes. Stir in milk, sugar and salt. Add 2 cups flour and beat
  well. Add 1 more cup flour and mix thoroughly.
  
  Turn out onto lightly floured board and knead in remaining flour until
  dough is smooth and satiny, about 10 minutes. Place in greased bowl,
  turning to coat entire surface. Cover and let rise in warm area until
  doubled, 1 1/2 hours.
  
  Saute onion in butter until tender but not browned, set aside. Punch dough
  down and knead several times. Roll into 16x11-inch rectangle. Sprinkle
  evenly with onion, then with dillweed. Roll lengthwise jelly roll fashion.
  Slice into 1-inch pieces and arrange in prepared 10-inch pan so each roll
  barely touches. Brush with butter and let rise until doubled, 30 to 45
  minutes.
  
  Preheat oven to 375 deg. Bake rolls until golden brown, about 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herb Pizza Dough
 Categories: Pizza, Breads
   Servings: 12
 
      1 pk Active dry yeast
      1 ts Sugar
    7/8 c  Warm water,@ 110 degrees
    1/4 c  Chopped herbs,optional *
  2 1/4 c  Plus 1 tbsp. all-purpose
           -flour
    1/2 ts Salt
      1 tb Garlic olive oil,more as
           -needed **
 
  Oil and cornmeal for pan
  
  Stir together the yeast,sugar and warm water.Let stand until foamy,
  
  about 10 minutes. In the work bowl of a food processor fitted with the
  steel blade, chop the herbs.Turn off machine.Add flour and salt.Turn the
  machine on
  
  and off a couple of times.While the machine  is  running, add yeast.
  Process until the dough forms a ball at the side of the bowl.Add garlic
  olive oil and process for 30 to 40 seconds more. Transfer dough to a bowl
  that has been oiled with olive oil.Turn the dough until the entire surface
  has been coated with the oil.Cover
  
  bowl with a damp towel and allow to rise in a warm draft free place for 1
  hour or until doubled. Roll out on a lightly floured surface and if dough
  is too elastic, try tossing it from hand to hand to flatten it out.Lightly
  grease the
  
  pizza pan with a little oil and sprinkle with cornmeal.Place the dough on
  the pizza pan and trim the edges.Bake for 10 minutes @ 425 degrees.Remove
  from oven,lightly brush the crust with a little more oil and proceed with
  recipe.Makes enough dough for one 12" crust.
  
  * Try basil,thyme,Italian flat leaf parsley,oregano,rosemary,cilantro.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herb Sourdough Bread
 Categories: Breads
   Servings: 16
 
    1/4 c  Fructose
    1/8 ts Salt
      2 c  Sifted all-purpose flour
      2 tb Baking powder
      1 tb Various fresh herbs
    3/4 c  Part-skim ricotta cheese
      2 tb Part-skim ricotta cheese
  1 1/2 tb Skim milk
      3 tb Commercial light sour cream
      1    Egg white
      2 tb Canola oil
    1/2 tb Vanilla
 
  Preheat oven to 325'F. Combine fructose, salt, flour, baking powder and
  herbs in medium mixing bowl. In separate bowl, mix remaining ingredients.
  Create a well in the dry ingredients and pour the wet ingredients in center
  of well. Mix until well blended. The dough will be similar to biscuit
  dough.
  
  On a lightly floured surface, form dough into a 14x2" loaf. Transfer loaf
  to baking sheet sprayed with no-stick vegetable coating. Bake in preheated
  oven for 20-25 minutes or until golden brown. Cool at least 5 minutes
  before cutting.
  
  Makes 16 1-slice servings, each containing approximately 100 calories, 15
  grams carbohydrate, 3 grams fat, 3 milligrams cholesterol, 3 grams protein
  and 277 milligrams sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Batter Bread
 Categories: Breads
   Servings:  6
 
    1/4 c  Skim milk powder
      1 c  Lukewarm water
      1 tb Honey
  1 1/2 ts Salt
      1 c  Lukewarm water
      4 ts Dry yeast
      3 tb Chopped parsley
      2 tb Chopped fresh basil or 1
           -tsp. dried, crushed basil
      1 tb Freshly-snipped chives
      1 ts Dried, crushed oregano
    1/2 ts Fresh chopped thyme or 1/4
           -tsp. dried thyme leaves
    1/2 ts Freshly snipped marjoram or
           -1/4 tsp. dried
  4 1/2 c  Rye flour
      2 tb Oil
 
  Combine skim milk powder and warm water in a small bowl, using a wire
  whisk.  Add honey and salt.  In a larger mixing bowl, place the lukewarm
  water and sprinkle the yeast over the top, until dissolved.  Add the milk
  mixture to the dissolved yeast.  Stir in the fresh and dried herbs. Add two
  cups of rye flour.  Beat for 2 minutes on medium speed of electric mixer,
  scraping sides of bowl frequently; or beat vigorously with a wooden spoon,
  about 200 strokes, until batter looks satiny. Using a wooden spoon, blend
  in the additional two and 1/2 cups of rye flour.
  
  Scrape batter from sides of bowl.  Cover with a clean towel and set in a
  warm place (85) away from drafts, to rise until light and doubled in
  size--about 45 to 50 minutes. (Do not allow to over rise).  Stir the batter
  down.  Turn into a well-oiled one and one-half quart casserole or souffle
  dish (batter will be sticky.  Smooth out top of loaf by flouring hand and
  patting into shape.)  Again, allow to rise in a warm place, covered for 20
  minutes.  Preheat oven to 375 F.
  
  Place in preheated oven and bake for 45 to 50 minutes or until bread is
  golden brown.  Remove from oven and brush top of bread lightly with oil.
  Cool for 10 minutes.  Turn bread out onto wire rack to cool. Yield: One
  round loaf
  
  From: The Rodale Cookbook ISBN 0-87857-071-3 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Onion Rolls
 Categories: Breads
   Servings:  8
 
    1/4 c  Olive oil
      1 tb Instant chopped onion
    1/2 ts Italian seasoning
    1/2 ts Garlic powder
 
  Combine Stir until well mixed.
  
  Separate 1 (11 ounce) package of soft bread sticks leaving sticks rolled.
  Place on a cookie sheet.  Press each bread round into a 3 inch circle.
  Brush bread rounds with olive oil mixture.  Bake at 350 F for 15 to 18
  minutes or until golden brown.  Makes 8 servings.
  
  From: Durkee-French Foods Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Parmesan Batter Bread
 Categories: Breads
   Servings:  2
 
      1 c  Milk
    1/4 c  Butter
    1/4 c  Sugar
  1 1/2 tb Oregano leaves
      1 ts Salt
      1 ts Onion salt
    1/2 ts Celery salt
    1/2 c  Lukewarm water
      1 ts Sugar
      2    Env. yeast
      1    Egg, slightly beaten
    1/2 c  Grated Parmesan cheese
  3 3/4    To
      4 c  All-purpose flour
 
  Makes 2 loaves.
  
  Heat milk, 1/4 cup butter, 1/4 cup sugar, oregano, salt, onion salt and
  celery salt until butter melts.  Cool to lukewar.  Pour lukewarm water into
  a large bowl. Stir in 1 tsp sugar until dissolved.  Sprinkle yeast over
  mixture.  Let stand 10 minutes, then stir well.  Stir in lukewarm
  milk-butter mixture, egg and 1/2 cup Parmesan cheese.  Add 3 cups of the
  flour. Beat until smooth and elastic.  Gradually work in sufficient
  additional flour to make a soft dough, 3/4 cup to 1 cup more.  Turn dough
  into a large greased bowl.  Cover and let rise in a warm place until double
  in bulk (about 1 1/4 hours).  Stir down batter with wooden spoon and beat
  vigourously for 30 seconds.  Turn into two greased 1 quart round
  casseroles.  Cover and let rise until almost double in bulk (about 1/2 hr.)
  Bake in preheated 350 F oven 40 to 45 minutes.  Remove from pans at once
  and cool on wire rack. Makes 2 loaves.
  
  Source: Milk Cookbook posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herman Sourdough Starter
 Categories: Breads
   Servings:  1
 
      2 c  All-purpose flour
      2 c  Milk
      1 c  Sugar
    1/3 c  Warm water (115-120degrees)
      2 pk Dry yeast
 
  Sprinkle 1 Tablespoon of the sugar over the warm water.  Sprinkle yeast
  over this and let stand in warm place to double in size, approximately 10
  minutes.
  
  Mix milk, sugar, flour and yeast mixture in a plastic or glass container,
  about the size of a 5 quart ice cream bucket.
  
  Stir, using only a wooden spoon as metal objects retard Herman's natural
  growth.  Cover loosely with a clean cloth or place glass plate over top of
  container so Herman can breathe.
  
  Herman doubles, even triples at times of vigorous rising.  Place Herman in
  a warm place overnight. (On top of refrigerator or in oven with only the
  pilot light or electric oven light on.) Next day refrigerate, loosely
  covered, and try to stir each day.  Yeast-type mold may begin to form on
  the surface after 48 hours if you don't stir daily.  On the fifth day,
  measure out 1 cup of Herman to bake with (you can measure out more but you
  must have at least 1 cup of Herman left).  Then feed the Herman you have
  left:
       1 c all-purpose white flour; 1 c milk; 1/2 c sugar
  
  Stir well!  Keep in refrigerator in the same large container, loosely
  covered.  Stir every day.  We have been away on vacation weekends with no
  stirring and Herman survived quite nicely.  For longer vacations, remember
  he freezes well!
  
  On the tenth day, if you wish, measure out enough to bake another recipe
  and start the process of feeding him once again.  Feed Herman:
  
       2 c all-purpose flour; 2 cups milk; 1 cup sugar
  
  After the tenth day we start using Herman almost daily, or as desired, as
  we make most of our bread, cake and pancakes from Herman.  As long as we
  remember to feed him approximately every 5 days he survives very well. Feed
  on days divisible by five-five, ten, fifteen, twenty, twenty-five, and
  thirty.  You will never again forget when to feed Herman.  If it's a 5-day,
  feed Herman!
  
  If you are not using Herman often, just add a Tablespoon of sugar to Herman
  every fifth day and continue as long as forever!!  Herman is such a
  sweetheart ( a sweet sourdough)!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herman Starter White Bread
 Categories: Breads
   Servings: 95
 
  1 1/2 c  Milk
      2 tb Solid vegetable shortening
  1 1/2 ts Salt
      1 pk Dry yeast, dissolved in 1/4
           -warm water
      1 c  Herman sourdough starter at
           -room temperature
      5    To 6 cups bread flour
 
  makes two 9x5 inch loaves
  
  1.  In a wide saucepan, combine the milk, shortening, sugar, and salt.
  Place over medium heat and stir until the shortening is melted. Transfer to
  a large mixing bowl to cool.
  
  2.  When the mixture is barely warm to the touch, stir in the dissolved
  yeast.  Blend in the sourdough starter.  Add 2 cups of the flour and beat
  with a spoon until smooth.  Gradually blend in additional flour until the
  dough becomes too difficult to stir.  turn out onto a floured surface and
  knead in as much of the remaining flour as necessary to form a cohesive
  dough.  Continue kneading in flour until the dough is soft yet no longer
  sticks to the work surface. Transfer to a greased bowl and cover with a
  clean kitchen towel. Set aside to rise until double in bulk.
  
  3.  Generously grease two 9x5 inch loaf pans.  Punch the dough down, then
  turn it out onto a floured surface.  Shape it into 2 loaves and place them
  in the prepared pans.  Cover and set aside to rise.  When double in bulk,
  bake in a preheated 375 oven for 35 to 40 minutes, or until the crust is
  nicely browned.  Cool on a rack for 5 minutes, then turn out. Complete
  cooling on the rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herman Starter
 Categories: Breads
   Servings:  6
 
      1 pk Dry yeast
      2 c  Warm water,(110-115 deg)
      2 c  Flour
      1 tb Sugar or honey
 
  Dissolve yeast in water. Mix in flour and sugar or honey. Beat until
  smooth. Never use metal spoons or container. Put in warm place overnight.
  In the morning, place half the starter in a scalded pint jar with a tight
  cover. Store in a cool place. Stir 2 or 3 times a day for 5 to 10 days or
  until bubbly.
  
  To store: transfer to jar, cover with cloth and refrigerate.
  
  To replenish: Reserve 1 cup starter. Stir in:
  
  3/4 cup all purpose flour 3/4 cup water 1 teaspoon sugar or honey
  
  Cover and let stand at room temperature at least 1 day or until bubbly,
  then refrigerate. If not used within 10 days, stir in 1 teaspoon sugar or
  honey. Repeat every 10 days until used. This is copied exactly as it
  appeared in the newspaper. Any error is not mine. Good luck!
  
  Bill Richards,sr,  jfgx40a
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herman Starter
 Categories: Breads
   Servings:  1
 
      2 tb Or 2 envelopes active dry
           Yeast
    1/4 c  Warm water
      1 c  Sugar
      2 c  All purpose white flour
      2 c  Milk (see note)
 
  DAY,1: Sprinkle yeast over warm water.Add 1 tablespoon of the sugar and let
  stand a few minutes until yeast is active and swelling.Combine remaining
  sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery bowl or
  container.(Do not use metal bowls or utensils as these may retard starter
  growth.)With a wooden spoon,stir in active yeast mixture.Cover loosely with
  a towel so Herman can breathe.Let stand in a warm draft free place
  overnight. DAYS,2,3,and 4:Stir daily with a wooden spoon.Keep covered.Keep
  cool. DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour.Let stand 24
  hours. DAYS,6,7,8,and 9:Stir daily with a wooden spoon. DAY,10: Repeat DAY
  5,stirring in 1/2 cup sugar,1 cup milk and 1 cup flour. THIS gives you
  enough starter to use freely in recipes and/or give away. Herman may be
  replenished as needed but can go no more than 5 days at room temperature
  between feedings.After feeding,wait 24 hours before using the renewed
  starter. DAILY stirring helps keep yeast mold from forming. Most directions
  specify that Herman not be refrigerated since cooler temperatures slow the
  growth and "souring" of the starter.It is,however,a safer course for busy
  cooks with fast growing startersHerman also is freezer-friendly and may be
  kept on ice between baking impulses if you get board. NOTE: If
  desired,substitute butter-milk for milk in starter for more flavor and less
  fat.If more starter is needed,additions may be doubled when 2 or more cups
  of starter are used.....
  
  AN ASIDE::: Marilyn Marter is a food columnist for the Philly.Inquirer. Her
  speciality is finding recipes for people who have lost them,or had heard of
  them from someone else.These are tried and true recipes from people who use
  them all the time...I say this,because I do not what anyone to think this
  starter is a flight of fancy on my part or anyone elses.. Being ignorant of
  these matters I have copied this recipe verbatem... Please enjoy,as soon as
  I get my Breadmachine I will join you all in trying this....Irwin E.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herman Wheat'n'honey Starter
 Categories: Breads
   Servings:  1
 
      1 tb Ginger
    1/2 c  Honey;or brown sugar
    1/3 c  Warm water
      2 tb Dry yeast
      2 c  Milk
      1 c  Whole wheat flour
      1 c  Flour white;or unbleached
 
  Sprinkle ginger and 1 T honey or brown sugar over warm water. Sprinkle
  yeast over this and stir. Let stand in warm place about 10 minutes till
  doubled in size. Mix milk, rest of honey or brown sugar, flours into yeast
  mixture in a glass container about the size of a gallon pyrex jar. Stir,
  using only a wooden spoon, since metal objects will retard herman's growth.
  Leave the cover on lossely or place a glass plate over the top of the
  container. So Herman can breathe. Herman doubles, enen tripples at time of
  vigorous rising. Place Herman in a warm place overnight. Next day
  refridgerate, Lossely covered and stir each day. This is very important
  with wheat and honey starter as more gasses form in the container and are
  released during stirring. Formation of this gas may cause the starter to
  appear darker on the top than on the bottom. But this is okay. On the 5 th
  day measure out 1 cup herman for baking and another to give to a friend if
  you wish. Then feed what herman you have left thusly: FEEDING HERMAN 1/2
  CUP WHOLE WHEAT 1/2 C WHITE FLOUR 1 C MILK 1/4 C HONEY;OR BROWN SUGAR 1/4 T
  GINGER STIR WELL KEEP IN FRIDGE
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: High Protein Muffins
 Categories: Muffins, Breads
   Servings: 10
 
  2 1/2 c  40% Bran Flakes Cereal
  1 1/2 c  Raisins
  1 3/4 c  Milk
      1 c  Stirred Whole Wheat Flour
      1 c  Soy Flour
      1 c  Toasted Wheat Germ
      4 ts Baking Powder
  1 1/2 ts Ground Nutmeg
    3/4 ts Salt
      4 lg Eggs, Slightly Beaten
    2/3 c  Honey
    2/3 c  Vegetable Oil
    1/4 c  Dark Molasses
 
  Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together
  whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt;
  set aside. Combine eggs, honey, oil and molasses in small bowl; blend well.
  Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at
  once to bran mixture, stirring just enough to moisten. Spoon batter into
  paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350F oven
  25 minutes or until golden brown. Serve hot with butter and homemade jelly
  or jam.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: High-Protien Blueberry Muffins
 Categories: Breads, Muffins
   Servings: 12
 
    1/4 c  Butter or margarine
    1/3 c  Brown sugar, packed
      1    Egg
  1 1/2 c  Whole wheat flour
    1/3 c  Wheat germ
    1/4 c  Dry milk
  1 1/2 ts Baking powder
      1 c  Milk
      1 c  Fresh/frozen blueberries
    1/4 c  Brown sugar, packed
    1/3 c  Whole wheat flour
    1/2 ts Cinnamon
    1/4 c  Butter or margarine
 
  Cream together butter and sugar.  Beat in the egg.
  
  In another bowl, combine whole wheat flour, wheat germ, dry milk and baking
  powder mixing well.
  
  Add dry ingredients alternately with milk to the butter mixture.  Stir
  until combined, but do not overbeat.  Fold in blueberries.
  
  Fill greased muffin pans.  Sprinkle Crumb Topping over each muffin.
  
  Bake at 400 degrees for 20 minutes.  Let muffins cool a few minutes before
  removing from pan.
  
  CRUMB TOPPING:  Combine 1/4 cup packed, brown sugar with 1/3 cup whole
  wheat flour and 1/2 teaspoon cinnamon.  Cut in 1/4 cup butter or margarine.
  
  TIPS:  Butter, especially sweet butter, gives the muffins a special taste.
  If sweet butter is used, add 1/2 teaspoon salt to dry ingredients.
  
  NUTRITION NOTE:  The wheat germ "complements" the flour and almost doubles
  the protien value.  The dry milk "supplements" the flour and increases the
  protien value by 50%
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Holiday Cranberry Rolls
 Categories: Breads
   Servings: 18
 
      1 pk (or 1 tablespoon) Active Dry
           -Yeast
    1/4 c  Warm Water (110 to 115
           -degrees)
      1 c  Whole Wheat Flour
  1 1/2 c  Unbleached All-Purpose Flour
      1 tb Sugar
    1/4 ts Salt
    1/2 c  Lowfat Milk
      2    Eggs
           Cranberry-Orange Filling:
  1 1/2 c  Cranberries, fresh or frozen
      1    Orange, peeled
      2 tb Dark -or- Light Brown Sugar
           --or- Fructose
    1/4 c  Unsweetened Applesauce
           Frozen Orange Juice
           -Concentrate
 
  Keywords: Vegetarian, Ovo-Lacto
  
  Soften the yeast in the warm water.  Combine the flours, sugar and salt in
  a mixing bowl. Cut in the margarine until the mixture resembles crumbs. Add
  the milk, eggs and softened yeast.  Mix well.  Cover and refrigerate for 2
  hours or overnight.
  
  Meanwhile, make the Cranberry-Orange Filling by combining the cranberries,
  orange, brown sugar (or fructose), and applesauce in a food processor.
  Grind until coarse. Transfer to a saucepan and cook over medium heat for 10
  minutes.  Cool.
  
  After chilling, roll the dough into an 18- by 12-inch  rectangle on a
  floured surface. Spread with the filling. Roll up jelly roll fashion. Cut
  into 18 rolls with a sharp knife. Place in an oiled 13- by 9-inch baking
  pan.  Let rise in a warm place for about 30 minutes, or until doubled in
  bulk.  Bake in a 350-degree oven for 25 to 30 minutes, or until golden
  brown.  Glaze with orange juice concentrate while still warm.
  
  Serves 18
  
  One Serving = Calories: 140 Carbohydrates: 19 Protein: 3 Fat: 6 Sodium: 99
  Potassium: 92 Cholesterol: 31
  
  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: Holiday Date Bread
 Categories: Breads, Entertain
   Servings:  6
 
  6 1/2    To 7 - cups all-purpose
           -flour
      2 pk (8 oz) chopped dates, pitted
           -and finely snipped
      1 c  Wheat germ
    1/4 c  Sugar
      2    Eggs, at room temperature
      2 pk Active dry yeast
      2 ts Salt
      1 c  Milk
      1 c  Orange juice
      2 ts Cinnamon
      1 c  Water
      1    Egg white, lightly beaten
           -with 1 Tbsp water
    1/2 c  Butter or margarine
 
  Non-stick cooking spray
  
  In a large bowl, mix 2 cups flour, 1/3 cup wheat germ, sugar, yeast and
  salt. Heat milk, water, butter and 1/2 cup dates to 125 to 130 degrees. Add
  to dry ingredients; beat 2 minutes at medium speed of electric mixer. Add
  eggs and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough
  additional flour to make a stiff dough. Knead on lightly floured surface
  until smooth, about 8 to 10 minutes. Place in bowl coated with non-stick
  cooking spray. Spray top of dough with cooking spray. Cover; let rise in
  warm, draft-free place until doubled in size, about 1 hour.
  
  In saucepan, combine remaining dates, orange juice and cinnamon. Cook and
  stir over medium heat until thickened, about 10 minutes. Remove from heat
  and stir in remaining wheat germ; cool. Reserve.
  
  Punch down. Shape as desired (directions follow). Spray shaped dough with
  cooking spray. Let rise in warm, draft-free place until doubled in size,
  about 30 to 60 minutes.
  
  Brush with egg white. Bake @ 375 degrees (45 to 50 minutes for loaves 12 to
  15 minutes for twists 25 minutes for cornucopia or until done). If needed,
  cover with foil during last 5 to 10 minutes to prevent over browning.
  Remove from pans; cool on wire racks.
  
  ALTERNATE SHAPES
  
  Twin Loaf
  
  Divide dough into 4 equal pieces. Roll each to 8 x 9". Spread each with 1/4
  filling. Roll up tightly from long side as for jelly roll; pinch seams and
  ends to seal. Place two halves, side by side, seam sides down in 9 x 5 x 3"
  loaf pan coated with cooking spray. Repeat with remaining two loaves. If
  desired, sprinkle with additional wheat germ before baking.
  
  Breakfast Twists
  
  Divide dough into four equal parts. Roll one piece to 8 x 20". Spread 1/4
  filling on dough to within 1/2" of edges. Lift 8" end and fold over 1/3 of
  dough; lift other 8" end and fold over opposite 1/3 dough to enclose
  filling. Starting from folded side, cut into 8 strips. Twist each strip at
  middle and place on baking sheet coated with cooking spray. Repeat with
  reserved dough and filling. To serve, top with confectioners sugar, if
  desired.
  
  Cornucopia
  
  Divide dough into 8 equal pieces. Reserve 4 pieces and 1/2 filling for
  second cornucopia. Roll one piece to 3 x 10". Spread about 1/4 cup filling
  in 1" strip down center of dough. Pull up edges and pinch seams and ends to
  seal. Place on baking sheet coated with cooking spray. Turn up 4" of end to
  make "J" shape. Roll remaining three pieces of dough to 3 x 20"Spread about
  1/4 cup filling in 1" strip down center of each piece. Pull up edges and
  pinch seams and ends to seal. Coil end of one rope on baking sheet above
  top of "J" to make end of basket; then wrap over and under "J". Continue
  wrapping remaining ropes around "J" making each turn slightly looser to
  enlarge basket. Repeat with reserved dough and filling. To serve, garnish
  with dried fruits and nuts, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Holiday Fruit-And-Nut Bread
 Categories: Breads
   Servings: 25
 
      2 c  Dried Apricots, snipped (1/2
           -pound)
  1 1/2 c  Dried Currants (1/4 pound)
    1/2 c  Dried Dates, snipped
    1/2 c  Pecans, chopped
  1 1/4 c  Water
    1/2 c  Apricot Brandy -or-
           -Unsweetened Apple Juice
      1 pk (or 1 tablespoon) Active Dry
           -Yeast
    1/4 c  Warm Water (110 to 115
           -degrees)
    1/2 c  Vegetable Oil
    1/4 c  Honey
    1/2 ts Ground Cinnamon
    1/4 ts Ground Cloves
      1 c  Unbleached Pastry Flour
      2    To 2-1/4 c Whole Wheat Flour
 
  Combine the apricots, currants, dates, pecans, 1-1/4 cups water and brandy
  in a bowl. Let stand overnight or for at least 3 hours.
  
  Dissolve the yeast in the warm water.  Add the oil, honey, cinnamon and
  cloves.  Blend in the dried fruit and nut mixture.  Stir in enough pastry
  flour and whole wheat flour to make a stiff dough.  Beat well.
  
  Spoon the dough into two 5- by 7-inch bread pans.  Cover with a damp towel
  and let rise in a warm place for 1 to 1-1/2 hours, or until almost doubled.
  
  Bake in a 400-degree oven for 30 to 40 minutes.  Cool in the pan for 10
  minutes.  Remove and cool completely on a wire rack.  When cooled
  thoroughly, wrap in aluminum foil and store for at least 3 days before
  serving.
  
  Bread may be made several weeks ahead and kept in an airtight container in
  a cool place.
  
  Serves 25
  
  One Serving = Calories: 164 Carbohydrates: 26 Protein: 3 Fat: 6 Sodium: 2
  Potassium: 224 Cholesterol: 0
  
  Exchange Value: 1 Bread Exchange + 1 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: Homemade 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 is 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 425F for 15 to 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Biscuit Mix
 Categories: Breads
   Servings: 10
 
      8 c  Flour
    1/4 c  Baking powder
      2 ts Salt
      1 c  Lard
 
  Sift flour, baking powder, and salt together.  Cut lard into flour with a
  pastry blender until the mixture has a fine, even crumb.  Cover and store
  in refrigerator until ready to use.  This mixture will keep for at least a
  month. Makes 10 cups of biscuit mix.
  
  TO MAKE BISCUITS:
  
  Add 1/2 cup milk to 2 cups Homemade Biscuit Mix and toss until combined.
  Turn onto a lightly floured surface and knead gently for about 20 seconds.
  Pat or roll to 1/2 inch thickness and cut with a medium-sized (2 inch)
  biscuit cutter.  Bake in a preheated 450 F oven for 12-15 minutes, until
  golden.  Serve hot.  Makes 10-12 biscuits.
  
  Origin:  Hearth and Home Companion. Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Bran Flakes
 Categories: Mormon, Breads
   Servings:  1
 
      2 c  Bran
      2 c  Whole wheat flour
    1/2 c  Nonfat dry milk powder
      3 tb Brewer's yeast (optional)
      1 ts Salt
    1/4 c  Oil
      1 tb Molasses
      1 c  Water
 
  Combine dry ingredients.  Make a well in the center and add oil,molasses
  and water. Mix well. Divide into three parts and roll out as thin as
  possible on greased cookie sheets. bake in 350 F oven 15-20 minutes, or
  until lightly browned and crisp. If dough is not completely dry, turn oven
  off and let it remain longer. Break into small pieces. Store in airtight
  container. Makes 1 lb of cereal.
  
  Origin: Homemaking booklet, Mormon Church, 1978. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Croutons - Melinda Lee
 Categories: Breads
   Servings:  1
 
      6 sl Day Old Bread Of Choice
      2 tb Butter
           Dried Thyme
           Fresh Minced Garlic
           Lemon Juice
           Fresh Chopped Parsley
 
  Trim the crusts from the number of slices of day old bread that you will
  need for the meal.  Cut the bread into cubes, the size you want.  Melt
  butter in a skillet and cook the garlic until tender.  Add the dried thyme
  and lemon juice.  The amounts of each are to taste.  Add fresh chopped
  parsley for garnish.  Dip the bread cubes in the butter mixture and place
  the cubes on a flat cookie sheet.  Place in a preheated 300F oven and
  allow to dry out for 10 minutes on each side, turning once.  Store in an
  air tight container until ready to use.  For a variation try adding a
  little cayenne pepper for a spicy version.  From: Melinda Lee; KNX Food
  News Hour, KNX 1070 Radio, Los Angeles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hominy Corn Bread
 Categories: Breads, 1941
   Servings:  6
 
      1 c  Hominy
      1 tb Melted shortening
      2    Eggs, well beaten
    1/2 c  Corn-meal
    1/2 ts Salt
      1 ts Baking powder
      1 c  Milk
 
  Combine hominy, shortening, eggs, and milk.  Add corn-meal, salt, and
  baking powder.  Let stand 5 minutes.  Add 1 tablespoon more of milk if
  desirable.  Pour into well-oiled pan and bake in hot oven (425 F) 35
  minutes or until a rich golden brown.  6 servings. Florence Taft Eaton,
  Concord, MA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Almond Twist (Basic Sweet Dough)
 Categories: Breads
   Servings:  6
 
    1/2    Recipe Basic Sweet Dough
    1/4 c  Lightly salted butter
      3 tb All-purpose flour
      3 tb Honey
    1/3 c  Granulated sugar
    1/2 c  Chopped blanched or un
           -blanched almonds
 
  Grease a 10-inch pie plate or round cake pan.
  
  With the palms of your hands, roll the Basic Sweet Dough into a long narrow
  roll about 1 inch in diameter.  Coil the roll into the prepared pan,
  starting at the outside edge and twisting the roll as you go.  Leave a
  little space between each coil.  Cover and let rise in a warm place until
  almost doubled in volume, about 35 minutes.
  
  Heat the oven to 350F.  Melt the butter in a small pan.  Remove from the
  heat, stir in the flour and then the remaining ingredients. Spoon the
  mixture over the risen dough.
  
  Bake for 20 to 30 minutes until done.  Place the pan on a rack to cool for
  at least 30 minutes before serving.  Serve from the pan.
  
  Makes one large twist.
  
  [ The Redbook Breadbook ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey and Lemon Balm Tea Biscuits
 Categories: Breads
   Servings:  1
 
      1 c  Butter
      1 c  Honey
      3    Eggs
      3 c  Flour
      3 ts Baking powder
      1 tb Milk
      2 ts Lemon flavoring
           -OR- lemon juice
      4    Sprigs fresh lemon balm
           -- chopped
 
  Thoroughly cream the butter and honey.  Add eggs and beat well.  Add the
  dry ingredients, then the milk, flavoring, and lemon balm.  Drop by
  spoonfuls on an ungreased baking sheet and bake 8 to 10 minutes at 375 F.
  
  Source: Rhonda L. Brunea, Forestville, New York The Herb Companion -
  June/July 1993 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey and Cream Scones (Bakestone Recipes)
 Categories: Breads
   Servings:  8
 
      6 oz Whole wheat flour
      6 oz Plain flour
      2 ts Bicarbonate of soda
      1 ts Cream of tartar
      1 oz Butter
      5 fl Sour cream
      4 oz Clear honey
      1    Egg
      1    Milk for glazing
           Sift the flour, soda, and
           -cream of tartar into a
           Mixing bowl. Cut the fat
           -into the flour and rub it
           -to
           A breadcrumb consistency.
           -Miz the sour cream and
           -honey
           Together until the honey is
           -dissolved. Beat in the
           Egg. Make a well in the
           -flour, pour in the liquid
           -and
           Mix to a soft dough. Turn
           -onto a floured board and
           Knead in a little extra
           -flour if necessary. Roll
           -out
    1/2    Inch thick and cut into
           -rounds with a 2-inch
 
  Servings:  8
  
  cutter. Lift onto a heated and greased bakestone and brush the tops of the
  scones with a little milk.  Cook until the underside is golden, then turn
  and cook the other side. Serve hot, split and spread with butter and honey:
  or serve cold with butter or clotted cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Buns
 Categories: Breads
   Servings: 30
 
           ----------------------------
           -----------
    1/2 c  Orange juice
      2 ts Salt
    1/4 c  Softened shortening
    3/4 c  Honey, divided
    1/2 c  Mashed sweet potatoes
      2 pk Active dry yeast
      2    Eggs
           3 1/4 to 3 1/2 cups all-purp
           -ose flour
    1/3 c  Butter or margarine, melted
      2 c  Chopped pecans or raisins
 
  From The Bread Cookbook by Lena Sturges.  Heat orange juice to lukewarm;
  add salt, shortening, 1/4 cup honey, and sweet potatoes. Mix well and add
  yeast.  When yeast is dissolved, add eggs and beat well. Add flour; mix
  until soft dough forms.  Knead dough gently in bowl.
      Form dough into ball and put in a greased bowl.  Cover and let rise in
  warm place until dough is light and doubled in bulk (about 1 1/2 hours).
      Combine butter, 1/2 cup honey, and pecans.  Spread over bottoms of 2
  greased 12- by 8-inch baking pans.
      Turn dough out onto floured surface; divide in half and fit into pans
  over honey-nut mixture.  Using two well-greased, sharp knives, cut each pan
  of dough into 15 buns.  Cover and let rise until doubled in bulk (30
  minutes).  Bake at 325 degrees for 25 minutes.  Cool 5 minutes before
  turning out onto racks or serving plate.  Yield: 2 1/2 dozen buns.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Buttermilk Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
  1 1/2 ts Salt
    3/4 c  Buttermilk
      3 tb Honey (we like orange honey)
      1 tb Sweet butter
    1/2 c  Warm water
 
  "Here's a remarkably delicate combination of buttermilk and sweet honey
  that is really enticing."
  
  Place ingredients into the pan in the order listed, select white bread and
  push "Start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Crunch Rolls
 Categories: Breads
   Servings:  6
 
      6    Round bread rolls
    1/2 c  Butter, melted
    1/2 c  Honey
           Topping:
    1/4 c  Coconut
    1/4 c  Brown sugar
 
  1.  place 3-4 diagonal cuts in bread leaving bottom crust intact.
  
  2.  cream the butter and honey and spread the mixture in between slices and
  over the top of the bread.
  
  3.  combine the last 2 ingredients and sprinkle over the top of the bread.
  
  4.  place on an oven slide and cover with aluminum foil.  bake at 200
  degrees c for 10 minutes and then uncovered for a further 10 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Graham Crackers
 Categories: Breads, Snacks
   Servings: 50
 
      2 c  All-purpose unbleached flour
    1/3 c  Whole wheat flour
    1/2 c  Dark brown sugar, tightly
           -packed
    3/4 ts Baking soda
    1/2 ts Salt
    1/2    Stick butter, in 4 pieces
    1/3 c  Honey
      1 ts Vanilla extract
      5 tb Water
 
  Use the metal blade of your food processor to combine the flours, brown
  sugar, soda, salt and butter, about 10 pulses. Add the remaining
  ingredients, pulse 5 times, then process until the mixture forms a mass,
  about 20 seconds. Remove the dough, press it into a ball and divide it in
  half. Cover one half with plastic wrap. Preheat the oven to 325 degrees.
  Roll out the other half on a buttered rimless 14x17 inch baking sheet.
  Lightly flour the surface of the dough and roll until it is very thin and
  covers the baking sheet. Use the sharp side of a knife to cut the dough
  into 3 inch squares, then use the dull side of the knife to divide the
  squares in half. Prick evenly with a fork. Bake until evenly browned and
  firm to the touch, about 12-15 minutes. Repeat with the remaining dough on
  a second baking sheet. Follow the scored lines to cut the crackers apart
  while warm; they will crisp as they cool. Gently lift them from the baking
  sheet with a spatula. Separate the crackers and store in air- tight
  containers. Makes about 50 crackers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Muffins
 Categories: Muffins, Breads
   Servings:  6
 
      2 c  Flour
    1/4 c  Sugar
      2 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      2    Eggs
    1/2 c  Honey
    1/2 c  Orange juice
    1/3 c  Butter, melted
      1 ts Vanilla extract
 
  In a large bowl, combine flour, sugar, baking powder, baking soda and salt;
  set aside.  In a mixing bowl, beat eggs. Add honey, orange juice, butter
  and vanilla; mix well. Stir into dry ingredients just until moistened. Fill
  12 greased muffin cups 2/3 full.  Bake at 375 degrees for 15-20 minutes or
  until golden.
  
  Makes:  12 muffins From: "Taste of Home" Magazine Posted by: Debbie Carlson
  ~ Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Wheat Germ Bread
 Categories: Breads
   Servings:  6
 
      2 lg Loaves or 3 small loaves
      2 pk Dry yeast
      1 c  Warm water
      2 tb Brown sugar
    1/2 ts Salt
    1/2 c  Flour
  1 1/4 c  Scalded milk, cooled to warm
    1/4 c  Honey
      2 ts Salt
  1 3/4 c  Whole wheat flour
    1/4 c  Wheat germ
  3 1/2 c  White flour
 
  In a large mixing bowl combine yeast, water, brown sugar, salt and the 1/2
  cup of flour.  Beat until smooth.  Cover and let stand in warm place 15
  minutes.  Add to this mixture the scalded milk, honey, salt, whole wheat
  flour and wheat germ.  Beat 2 minutes with electric mixer and gradually
  stir in about 3 1/2 cups white flour. Form into smooth ball on floured
  surface. Cover with bowl and let rest 10 minutes. Knead thoroughly and
  divide into 2 or 3 balls.  Cover with bowl and let rest again. Shape each
  ball into a loaf and place in 2 well-greased standard loaf pans or 3
  8x4-inch pans.  Cover and let rise in warm place 45-60 minutes, or until
  doubled in bulk.  Bake at 375 F for 35-40 minutes.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Wheat Bread
 Categories: Breads
   Servings:  1
 
    1/4    To 1/2 cup warm water
      3 tb Honey
      1 pk Active dry yeast
      2 c  All-purpose flour
    3/4 c  Whole wheat flour
    1/4 c  Instant nonfat dry milk
      2 tb Lard, butter or margarine
      1 ts Salt
      1    Egg
 
  Makes 1 loaf
  
  Combine 1/4 cup of the water, 1 tablespoon of the honey and yeast. Stir to
  dissolve yeast and let stand until bubbly, about 5 minutes.
  
  Fit processor with steel blade.  Measure flours, dry milk, lard, remaining
  2 tablespoons of the honey, and salt into work bowl. Process until mixed,
  about 10 seconds.
  
  Add yeast mixture and egg 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 and smooth 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 dough down.  Shape into loaf and place in greased 8 1/2 x 4 1/2 x 2
  1/2 inch loaf pan.  Let stand in warm place until almost doubled, about 45
  minutes.
  
  Heat oven to 375 F.  Bake until loaf sounds hollow when tapped, 25 - 30
  minutes.
  
  Remove immediately from pan.  Cool on wire rack.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Wheat Germ Bread
 Categories: Breads
   Servings:  6
 
           Jim Vorheis
      2 pk Dry yeast
      1 c  Warm water
      2 tb Brown sugar
    1/2 ts Salt
    1/2 c  Flour
  1 1/4 c  Scalded milk, cooled to warm
    1/4 c  Honey
      2 ts Salt
  1 3/4 c  Whole wheat flour
    1/4 c  Wheat germ
  3 1/2 c  White flour
 
  Makes 2 large loaves or 3 small loaves. In a large mixing bowl combine
  yeast, water, brown sugar, salt and the 1/2 cup of flour. Beat until
  smooth.  Cover and let stand in warm place 15 minutes. Add to this mixture
  the scalded milk, honey, salt, whole wheat flour and wheat germ. Beat 2
  minutes with electric mixer and gradually stir in about 3 1/2 cups white
  flour.  Form into smooth ball on floured surface. Cover with bowl and let
  rest 10 minutes.  Knead thoroughly and divide into 2 or 3 balls. Cover with
  bowl and let rest again. Shape each ball into a loaf and place in 2
  well-greased standard loaf pans or 3 8x4-inch pans. Cover and let rise in
  warm place 45-60 minutes, or until doubled in bulk. Bake at 375 F for 35-40
  minutes.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Whole Wheat Casserole Bread
 Categories: Breads
   Servings:  6
 
           Jim Vorheis
      1 c  Milk
    3/4 c  Shortening
    1/2 c  Honey
      2 ts Salt
    3/4 c  Warm water
      2 pk Dry yeast
      3    Eggs, slightly beaten
  4 1/2 c  Unsifted flour
  1 1/2 c  Whole wheat flour
      1 ts Soft butter
 
  In a small saucepan, heat milk until bubbles form around edge of pan.
  Remove from heat.  Add shortening, honey and salt, stirring until
  shortening is melted.  Cool to lukewarm.  Sprinkle yeast over water in
  large bowl and stir until yeast is dissolved.  Stir in milk mixture and
  eggs.  Combine flours.  Add 4 cups flour mixture to yeast mixture. With
  electric mixer at low speed beat until blended. Beat at medium speed until
  smooth, about 2 minutes. With wooden spoon gradually beat in remaining
  flour mixture. Then beat, stretching dough 20 to 30 times. Cover with waxed
  paper and a moist towel.  Let rise in warm place, free from drafts, until
  double in bulk, about 1 hour.  Lightly grease a 2 1/2 to 3 quart casserole.
  Punch dough down, and beat with spoon until smooth, about 30 seconds. Turn
  into casserole, cover and let rise until double in bulk, 20 to 20 minutes.
  With a sharp knife, cut a 4-inch cross, 1/2 inch deep, in top of dough.
  Bake at 375 F for 45 to 50 minutes, or until bread is nicely browned and
  sounds hollow when rapped with knuckle.  Remove to wire rack. Rub butter
  over top of bread.  Serve warm.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Whole Wheat Bread
 Categories: Breads
   Servings:  6
 
           Jim Vorheis
      3 c  Whole wheat flour
      1 tb Salt
      2 pk Dry yeast
      3 c  Milk
    1/2 c  Honey
      2 tb Oil
      1    Egg, lightly beaten
      1 c  Whole wheat flour
  4 1/2 c  To 5 cups white flour
 
  Combine the 3 cups of whole wheat flour, salt and yeast in a large bowl. In
  a saucepan over low heat combine milk, honey and oil. Heat until warm. Pour
  over flour mixture and blend well. Add egg and beat well. Add 1 cup wheat
  flour and 4 1/2 to 5 cups white flour. Knead dough for 5 minutes. Place in
  a greased bowl. Cover with damp cloth and let rise 45 to 60 minutes, or
  until doubled in bulk.  Punch down dough and divide into thirds. Put into
  greased loaf pans, cover with damp cloth and let rise until double. Put in
  COLD oven, set at 400 F and bake for 10 minutes. Reduce heat to 375 F and
  bake for 30 minutes or until golden brown.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey-Buttermilk Whole-Wheat Rolls
 Categories: Breads
   Servings: 16
 
    1/2 c  Buttermilk
  1 1/2 ts Salt
    1/3 c  Honey
      2 tb Unsalted butter or
           -margarine, melted
      1 c  Bread flour
  1 1/4 c  Whole-wheat flour
           Oil for pan
 
  These rolls have a soft texture ands delicate flavor but a firm crust. They
  look very inviting, deeply browned with a dusting of flour. They make great
  moderately sized sandwiches.
  
  Basic Sponge
  
  In processor fitted with metal blade, mix Basic Sponge with butter- milk,
  salt, honey and melted butter until smooth. Combine flours and add to
  sponge mixture, 1/4 cup at a time, pulsing several times to incorporate
  each addition. Process dough until supple, elastic and sticking slightly to
  work bowl, about 1 minute, adding more water or flour by teaspoon, if dough
  is too dry or too wet. Dough should be very sticky, almost wet.
  
  Transfer dough to large plastic bag, squeeze out all air and seal tightly
  at top to allow room for dough to expand. Set bag in bowl and let dough
  rise in warm spot until doubled, about 1 1/2 hours.
  
  Divide dough in half. Cut each in half again, then quarter into 4 equal
  pieces, about 2 1/2 ounces each. Shape each piece into round roll by
  pinching bottom of dough. Place 2 inches apart on large oiled baking sheet,
  pinched-bottom down. Sprinkle with flour. Drape loosely with plastic. Let
  dough rise in warm place until almost doubled,about 1 hour. If desired, use
  kitchen shears to make deep cross-stitch slash in rolls.
  
  About 15 minutes before baking put rack in middle of oven and set oven to
  400 degrees F.. Bake until rolls are deeply browned and sound hollow when
  raped on bottom, about 20 minutes. immediately remove from pan and place on
  wire rack. Makes 16 rolls.
  
  Each roll contains about:
  
  162 calories;231 mg sodium; 4 mg cholesterol; 3 grams fat; 31 grams
  carbohydrates; 5 grams protein; 0.4 grams fiber; 16% 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: Honeymoon Sourdoughs
 Categories: Breads
   Servings:  4
 
      1 c  Active Starter
  1 1/4 c  Prepared Biscuit Mix
    1/2 ts Baking Powder
      1 tb Cooking Oil
 
  Mix all ingredients thoroughly and turn out onto a floured board, knead
  lightly and then roll out gently and cut into biscuits.  Brush lightly with
  melted butter or margarine.  Place of greased cookie sheet and bake at 450
  degrees for about 15 minutes. Makes 9 Large biscuits.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Apple Muffin
 Categories: Breads
   Servings: 24
 
MMMMM-----------------------------TOPPING----------------------------------
      4    Apples, red, medium,
           Dessert
      3 tb Sugar
      2 ts Cinnamon, ground

MMMMM--------------------------MUFFIN BATTER-------------------------------
      2 c  Flour, all-purpose
      1 ts Salt
      1 tb Baking powder
    1/4 c  Sugar
      2    Eggs
    2/3 c  Milk
    1/4 c  Butter, melted
      1 c  Apples, peeled, chopped,
 
  Contributed to the echo by: Jean Hores Originally from: BETTER BAKING Hot
  Apple Muffins TOPPING: To prepare the topping, core and peel the apples,
  keeping them whole. Cut each one into 4 to 5 thick rings. Mix the sugar and
  cinnamon together and coat the apple rings. Reserve.
  
  MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl
  beat the eggs, add the milk and melted butter. Stir the liquid very quickly
  into the flour mixture - do not beat and do not worry about lumps. Speed is
  essential. Fold in the chopped apples. Fill 24 (5in.) greased muffins tins
  or paper cases, filled to one-third, and put one cinnamon apple ring on
  each muffin.
  
  Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked.
  Remove from tins and serve hot.
  
  Servings: 24
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Biscuits
 Categories: Breads
   Servings: 12
 
      2 c  Flour
      1 tb Baking powder
      1 ts Salt
      3 tb Butter
    3/4 c  Milk
 
  1.  Mix together dry ingredients and sift.
  
  2.  Add butter in pieces and work into dry ingredients by hand until
  mixture is lump free.
  
  3.  Stir in milk quickly, mixing by hand to form a soft dough.
  
  4.  Transfer dough onto lightly floured board and press down by hand to
  around 3/4 inch thickness; even dough out by hand.
  
  5.  Cut dough into 2-inch biscuit rounds and arrange on a lightly greased
  baking sheet.
  
  6.  Bake at 425 degrees F for about 10 to 15 minutes, or until lightly
  browned.
  
  7.  Serve stuffed with country ham as a snack or appetizer, on top of Lamb
  Hash with Biscuits for a filling supper, or dotted with butter and Mrs.
  Johnson's Peach preserves for Sunday breakfast Johnson-style.
  
  Makes 12 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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Bisquits
 Categories: Penn-dutch, Breads
   Servings:  1
 
      6 c  Flour
      4 ts Baking Powder
      1 ts Salt
      2 c  Sour Cream
 
  Sift flour, salt and baking powder. Gradually add the cream, working as
  little as possible. Turn out on floured board and press out with the hands.
  Do not roll. Cut with biscuit cutter and bake at 400F about 10 minutes.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Cross Buns
 Categories: Breads
   Servings: 24
 
  4 1/2 c  All-Purpose Flour
    1/3 c  Granulated Sugar
      2 tb Quick Rise Instant Yeast
      1 ts Salt
      2 ts Cinnamon
    1/2 ts Grated Nutmeg
      2 c  Warm Water
    1/4 c  Melted Butter
      2    Eggs, beaten
      1 c  Raisins or part currants
    1/2 c  Mixed Candied Peel
  1 1/2 c  Icing Sugar
      2 tb Milk
 
  In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt
  cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs. Using
  a wooden spoon, vigorously stir dough until smooth and elastic. Stir in
  raisins and candied peel. Scrape down sides of bowl, cover with a clean dry
  towel and stand for 10 minutes. Grease 24 medium to large-sized muffin cups
  and spoon in batter -- no more than 2/3 full. Brush tops with melted
  butter. Cover and let rise in a warm place until almost double, about 20 -
  30 minutes. Bake in an oven preheated to 375 degrees for about 20 minutes
  or until tops are browned. Let cool on wire racks until warm, about 10 - 15
  minutes. Combine icing sugar with milk until smooth; place in a piping bag
  or spoon on top of buns to make crosses. Makes 24 buns.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Cross Buns Glaze
 Categories: Breads
   Servings:  1
 
      2 tb Milk
      2 tb Water
      3 tb Superfine Sugar
 
  Stir ingredients together in a small saucepan over medium heat until sugar
  is dissolved.
  
  *If currents are not available, substitute sultanas (golden raisins) or
  just use 1 c. regular raisins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Cross Buns
 Categories: Breads
   Servings:  1
 
      2 tb Dry yeast
    3/4 c  Warm water
    1/2 c  Vegetable oil
      1 ts Salt
    1/4 c  White sugar
      2 tb White vinegar
      1 ts Baking powder
      1 ts Cinnamon
  3 1/2 c  White flour
    1/2 c  Flour for kneading
    2/3 c  Currants
 
  Combine yeast with water in a mixing bowl.  Combine the rest of the
  ingredients except the currants & flour.  Mix well.  Add 1 1/2 c flour &
  mix.  Stir in currants.  Mix in the remaining 2 c of flour.  Remove from
  bowl & knead, adding more flour as necessary.  Knead for a few minutes
  until the dough is pliable.  Return to mixing bowl, cover with a damp cloth
  & set aside until it has doubled.
  
  Punch dough down, turn out onto a floured board, cover & let rest for 10
  minutes.  Divide the dough into 18 pieces.  Roll into a ball & place on a
  greased baking sheet 1 1/2 inches apart.  Flatten slightly.  If you wish,
  using a sharp knife, cut out a cross in the top of each bun.  Cover with a
  damp cloth & let rise till doubled.
  
  Heat oven to 375F.  Lightly brush the top of each bun with vegetable oil &
  bake for 12 to 15 minutes or until golden.  Cool on wire racks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Cross Buns
 Categories: Breads
   Servings: 12
 
      4 c  Flour
  1 1/4 oz Dry Yeast
      1 ts Sugar
    2/3 c  Warm Milk
    1/4 c  Warm Water
      1 ts Salt
    1/2 ts Apple Pie Spice
    1/2 ts Nutmeg
    1/4 c  Sugar
    1/4 c  Melted Butter
      1    Egg
    1/2 c  Currants *
    1/2 c  Raisins

MMMMM------------------------------GLAZE-----------------------------------
      2 tb Milk
      2 tb Water
      3 tb Superfine Sugar
 
  In England, these are usually eaten on Good Friday, sort of like crpes for
  Mardi Gras or hot dogs on the Fourth.
  ~-------------------------------------------------------------------------
  If currants are not available, substitute sultanas or golden raisins, or
  just use 1 cup regular raisins.
  ~-------------------------------------------------------------------------
  Combine 1/2 c. flour, yeast and 1 t. sugar in a large bowl.  Add milk and
  water and mix well.  Let stand in a warm place 20 minutes.  Sift remaining
  3-1/2 cups flour, salt, and spices into another large bowl; stir in sugar.
  Beat melted butter and egg into yeast mixture.  Add dry ingredients and
  fruit and mix to form a soft dough.  Turn out onto a lightly floured
  surface and knead about 10 min. or until dough is smooth and elastic. Place
  in a greased bowl; turn dough in bowl to grease top. Cover and let rise in
  a warm place about 90 min. or until doubled in size. Flour a large baking
  sheet; set aside.   Punch down dough, turn out onto floured surface and
  knead well to release air. Divide dough in 12 equal balls. Place on baking
  sheet.  Cover and let rise in a warm place 30 min. or until puffy. Preheat
  oven to 375 F. With a sharp knife, lightly score a cross on top of each
  bun.  Bake about 20 min. or until golden brown. Meanwhile, prepare glaze.
  While buns are still warm, brush twice with Glaze. Cool on wire racks.
  Serve fresh and warm. Glaze: Stir ingredients together in a small saucepan
  over medium heat until sugar is dissolved.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Cross Buns
 Categories: Breads, Osg
   Servings:  1
 
    1/4 c  Shortening
    1/2 c  Sugar
      1 ts Salt
      1 c  Water; boiling
      1 c  Milk; evaporated
      1 ea Yeast cake
    1/2 c  Water; lukewarm
      2 ea Eggs
      7 c  Flour
      1 c  Currants; or raisins
 
  Pour boiling water over fat, sugar and salt, add milk. When lukewarm add
  yeast, dissolved in lukewarm water. Add beaten eggs. Stir in 4 c. flour.
  Beat hard and add enough flour to make a soft dough. wash and drain
  currants, fold into dough. Place  in greased bowl and grease top of dough.
  Cover with waxed paper and a lid or cloth and keep in a cool place until
  ready for use. Put in small buns and let rise until double size. Bake 15
  minutes then cool and cover  with powdered sugar.
  
  Note: Assume moderate oven 350 - 400 F.
  
  Source: Grace Weller, Rehoboth Center Grange, Perry County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Cross Buns
 Categories: Breads, 1941
   Servings:  6
 
           Text Only
 
  Prepare a dough from any roll recipe.  When ready to be formed into rolls
  turn onto lightly floured board and roll in sheet 1 inch thick. Cut into
  rounds with a floured cutter.  Place on well-oiled pan. Cover and let rise
  until treble in bulk.  Brush the surface of each bun with egg white diluted
  with water.  Cut a cross on the top of each bun with a sharp knife. Bake in
  hot oven (450 F) 12-15 minutes. Brush the surface of the freshly baked buns
  with sugar and water.  Fill the cross with a plain frosting. The Household
  Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Onion Squares
 Categories: Breads
   Servings:  6
 
      2 c  Onion, Very Thinly Sliced
      7 tb Lard
           Cayenne Pepper To Taste
      2 c  Bread Flour
      1 tb Baking Powder
    3/4 ts Salt
    2/3 c  Milk
      1 lg Egg
    3/4 c  Sour Cream
 
  In a heavy skillet, cook the onion in 2 Tbsp lard, over mod-low heat,
  stirring, until it is golden.  Stir in the cayenne and salt and pepper to
  taste.  Reserve the mixture. Onto a sheet of wax paper, sift together the
  flour, baking powder, and salt. Sift the mixture again into a bowl. Add the
  remaining lard, and blend the mixture until it resembles fine meal. Stir in
  the milk, stirring until the dough is combined well. Turn out onto a
  floured surface and knead it for 30 seconds. Pat into a 9-inch square,
  press it evenly into a greased 9-inch baking pan and top with the onion
  mixture. In a small bowl, whisk together the egg, sour cream, and salt and
  pepper to taste.  Pour this over the onion mixture, using a spatula to
  cover the onion mixture evenly. Bake in the middle of a preheated 450F
  oven for 20-25 minutes or until it is cooked through. Cut into squares and
  serve hot. a 1943 Gourmet Mag. favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Roll Mix
 Categories: Breads
   Servings: 22
 
      5 lb All-Purpose Flour
  1 1/4 c  Sugar
      4 ts Salt
      1 c  Non Fat Dry Powder Milk
 
  Combine all ingredients in a large bowl.  Stir together to distribute
  evenly.  Put in a large airtight container.  Label as HOT ROLL MIX and
  store in a cool dry place.  Use within 6 to 8 months.  Makes about 22 cups
  of HOT ROLL MIX.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Yeast Rolls
 Categories: Breads
   Servings: 30
 
      2 pk Active dry yeast
      1 tb Granulated sugar
    1/4 c  Water,very warm
    1/4 c  Butter,cut into small pieces
      2 c  Milk,warm
      6 c  Flour,all-purpose
      1 ts Salt
    1/4 c  Butter,melted
 
  1. In a large bowl sprinkle yeast and sugar over warm water (should feel
  comfortably warm when dropped on wrist) and allow to stand until bubbly,
  about 10 minutes.
  2. Combine butter and milk in top of double boiler over simmering water
  until butter has melted and milk is warm. Add to yeast mixture and stir
  until blended. Mix in 2 cups of the flour, 1 cup at a time, and beat well
  to form a spongy dough. Cover and let rise in a warm place until double in
  bulk, about 1-1/2 to 2 hours. Stir down with wooden spoon, then add about 3
  more cups of flour to form a moist dough that is firm enough to turn out
  onto a well-floured board.
  3. Dip hands in flour and knead dough until smooth and nonsticky, adding
  additional flour as needed. The dough should be velvety-smooth.
  4. Form into a ball and place in a well-buttered, warm mixing bowl. Turn
  ball of dough so that entire surface of dough is coated with softened
  butter. Cover and again place in a warm place until double in bulk, about 1
  hour.
  5. Punch dough down, turn out onto a lightly floured board, and let rest
  for about 5 minutes.
  6. Roll out to a thickness of about 1/2 inch cut with a floured knife first
  into approximate 2-inch squares, then into triangles. Roll up from wide
  side to point and place on baking sheet about 1/4 inch apart. When all are
  prepared, brush with melted butter and again let rise until about double in
  bulk, about 30 minutes.
  7. Bake in a preheated 350'F. oven until lightly browned, 25 to 30 minutes,
  depending on size. To test for doneness gently tap top of roll for a hollow
  sound or break open one roll to see if it is sufficiently baked in the
  center.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: How to Set Buckwheat
 Categories: Breads, Osg, Info
   Servings:  1
 
 
  In the evening take 1 qt. lukewarm water; put in crock; add 1 c. sweet milk
  and a little salt. Add 1 c. Witch yeast or 1 cake yeast which has been
  soaked. Thicken with buckwheat flour, including 1/2 c. wheat flour. In the
  morning stir in a little soda and 1/2 tin cup buttermilk. That evening add
  sufficient water to make desired amount; thicken and let stand over night.
  Next morning thin as before. These are very good cakes.
  
  Source: Mrs. Pearl Temple, Jefferson Grange, KNox County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Howard Johnson's Boston Brown Bread
 Categories: Breads
   Servings:  1
 
      1 c  Unsifted whole wheat flour
      1 c  Unsifted rye flour
      1 c  Yellow corn meal
  1 1/2 ts Baking soda
  1 1/2 ts Salt
    3/4 c  Molasses
      2 c  Buttermilk
 
  Grease and flour a 2 qt. mold.  Combine flours, corn meal, soda ,salt. Stir
  in molasses, buttermilk.  Turn into mold, cover tightly.  Place on trivet
  in deep kettle.  Add enough boiling water to kettle to come half way up
  sides of mold; cover.  Steam 3 1/2 hr., or until done. Remove from mold to
  cake rack. Serve hot with baked beans. Makes 1 loaf
  
  Source: Secret Restaurant Recipes * Duplicated by Gloria Petzer Posted by
  Dar Rains
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Humdingers - Date-Nut Rolls
 Categories: Desserts, Breads
   Servings: 24
 
      1    Margarine stick
      1 pk Dates
      1 c  Nuts,chopped
      1 c  Sugar
      1 pn Salt
      1 ts Vanilla
  1 1/2 c  Rice Krispies
           Powdered sugar
 
  1. Mix first 5 ingredients and cook 8 minutes at low heat. Remove from
  heat; add vanilla and Rice Krispies.
  2. Shape into finger-sized rolls. Roll in powdered sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hungarian Christmas Bread
 Categories: Breads
   Servings:  2
 
      1 pk Dry yeast
      1 ts Sugar
    2/3 c  Warm water
      1 c  Butter, at room temperature
    1/4 c  Sugar
    1/2 ts Salt
      2 tb Grated lemon peel
    1/4 c  Nonfat dry milk
  2 1/2    To 3-1/2 cups unbleached
           -flour
      1 c  Ground poppy seeds
      1 c  Sugar
    1/2 c  Raisins
    1/2 c  Milk
           GLAZE:
      1    Egg beaten with 1 tsp water
 
  In a small cup, dissolve the yeast and sugar in the water.  Let stand for a
  few minutes.  Meanwhile, combine the butter, sugar, salt, 1 tbsp lemon
  peel, and milk in a large mixing bowl.  Then add 2-1/2 cups of flour
  alternately with the yeast mixture.  Blend the dough well.  Turn the dough
  out onto a floured board.  Knead for about 10 minutes until the dough is
  smooth and not sticky.
  
  Add more flour as necessary.  Put the dough into a greased bowl, turning so
  the top is greased.  Let rise in a warm, draft-free place until doubled in
  bulk, about 1 hour.  While the dough is rising, prepare the filling.
  
  Combine the poppy seeds, sugar,raisins, milk, and the rest of the lemon
  peel in the top half of a double boiler.  Cook it over hot water until the
  mixture is of spreading consistency.  Stir constantly.  It should thicken
  in about 10 minutes. Remove from heat and cool to room temperature.  Punch
  the dough down,divide in half, and roll each piece into a long rectangle
  about 1/4 inch thick.  Spread the filling on top of each piece, then roll
  up.  Pinch the seams together so the filling can't come out.  Place the
  rolls on a large greased baking sheet and brush with the glaze.  Cover the
  rolls with wax paper laid across water glasses so the paper doesn't touch
  the dough.  Let rise again for 30 minutes. Apply a second coat of glaze.
  
  Bake the loaves in a preheated 325 F oven for about an hour.  If the top
  browns too rapidly, cover loosely with aluminum foil.  Cool on a wire rack.
  
  Makes 2 loaves.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hushpuppies
 Categories: Breads
   Servings: 48
 
      6 c  Cornmeal
      6    Eggs
      2 tb Sugar
      1 ts Salt
      2 ts Baking soda
           Buttermilk
 
  Combine cornmeal, eggs, sugar, salt, and soda. Add enough buttermilk to
  make a thick dough. Drop by tablespoonfuls into hot fat along with the fish
  fillets and fry for 2-3 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hushpuppies
 Categories: Breads
   Servings: 12
 
  1 1/4 c  Cornmeal,self-rising
    3/4 c  Flour,self-rising
           Salt
      1    Egg,beaten
    1/2 c  Onion,finely chopped
      1 c  Buttermilk
 
  Mix all dry ingredients together. Add egg, onion, and buttermilk. Drop
  batter by small spoonfuls into deep fat. They will sink toward the bottom,
  then pop back to the top. Turn if they don't pop over when brown on one
  side. Drain on paper toweling and serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ice-Box Rolls
 Categories: Breads, 1941
   Servings:  6
 
      1    Cake dry yeast
           OR 1  cake compressed yeast
      1    Egg, well beaten
      2 ts Salt
      6 tb Sugar
      2 c  Lukewarm water
      3 tb Melted shortening
  6 1/2 c  Flour
 
  Soften yeast in lukewarm water.  If dry yeast is used combine the sugar,
  yeast, and water and allow to stand in a warm place 1 1/2 hours. If
  compressed yeast is used allow to stand in lukewarm water 5 minutes. Add
  salt, egg, sugar, if sugar has not already been added, and shortening. Mix
  well.  Add flour, a little at a time, beating thoroughly after each
  addition until dough is stiff enough to knead. Knead on lightly floured
  board until the dough is smooth and elastic. Cover dough with a warm, damp
  cloth.  Set in a moderately warm place and allow to stand 2 hours. Work
  down, cover closely with waxed paper, and place in the refrigerator
  overnight.  If baking rolls for luncheon or dinner, remove desired portion
  of dough from the refrigerator and allow about 2 hours to warm to room
  temperature and become light.  Form into rolls. Cover and let rise until
  treble in bulk.  Place on well-oiled baking sheet. Bake in hot oven (450 F)
  about 15 minutes. This dough will keep for 1 week or 10 days in a
  refrigerator if it is worked down each day to prevent its becoming too
  light.  The dough should be kept closely covered with waxed paper to
  prevent a crust from forming over the surface. 32 rolls. The Household
  Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Icebox Rolls
 Categories: Breads, Osg
   Servings:  1
 
      1 ea Yeast cake
    1/2 c  Sugar
      1 ts Salt
      2 c  Water; lukewarm
      1 ea Egg; beaten light
      7 c  Flour
      3 tb Shortening; melted
 
  Dissolve yeast, sugar and salt in water, add egg and shortening, let stand
  a few minutes. Add flour, let rise in warm place. Knead down and place in
  refrigerator. When rolls are desired pinch off bits of dough, place on
  greased pan and let double  in size. Bake in moderate oven.
  
  Note: Moderate oven is 350 - 400 F.
  
  Source: Mrs. Glenn Trainer, Tymochee Grange, Marion County, OH Mrs. Walter
  L. Rowe, Homer GRange, Medina County, OH Mrs. Byron DeArmond, Butler
  County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Icebox Rolls
 Categories: Breads
   Servings:  1
 
      1 c  Potatoes, mashed
      1 qt Water, lukewarm
      1 c  Lard
      1 c  Sugar
      2    Eggs
      1 tb Salt
      1    Yeast cake
           Flour
 
  Mix pototes, lard, sugar, salt. Add well beaten eggs. Beat until smooth,
  add potato water. Crumble in yeast and let rise 1 hour. Add flour enough
  for stiff dough. Place in icebox overnight. Make into rolls, let rise in
  warm place. Dough may be kept in icebox to 2 or 3 days and used as desired.
  Bake in hot oven, 450 F. for about 15 minutes. Source: Mrs. Irma Beckett,
  Massie Grange, Warren County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Icebox Rolls #2
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Potatoes; mashed
      1 qt Water; lukewarm
      1 c  Lard
      1 c  Sugar
      2 ea Eggs
      1 tb Salt
      1 ea Yeast cake
           Flour
 
  Mix pototes, lard, sugar, salt. Add well beaten eggs. Beat until smooth,
  add potato water. Crumble in yeast and let rise 1 hour. Add flour enough
  for stiff dough. Place in icebox overnight. Make into rolls, let rise in
  warm place. Dough may be kept in icebox to 2 or 3 days and used as desired.
  Bake in hot oven, 450 F. for about 15 minutes.
  
  Source: Mrs. Irma Beckett, Massie Grange, Warren County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Icelandic Three Grain Brown Bread
 Categories: Breads
   Servings:  2
 
    1/2 c  Brown sugar, packed
    1/2 c  Butter, softened
      1 c  Rolled oats
      1 c  Dark rye flour
      2 c  Whole wheat flour
      2 c  All purpose flour
      1 ts Salt
      4 ts Baking soda
  2 1/2 c  Buttermilk
 
  This soda bread recipe comes from an Icelandic farmhouse.  It's
  dark,delicious, and full of wholesome grains. It's also excellent toasted.
  
  Preheat the oven to 350F.  Grease two 9x5x3 inch loaf pans.  In a large
  bowl, cream together the brown sugar and butter. Mix the rolled oats,rye
  flour, whole wheat flour, all purpose flour, salt, and baking soda together
  in another bowl, then add the creamed mixture along with the buttermilk.
  Mix until well blended. Divide the mixture between the two pans and smooth
  the tops. Bake 1 hour or until a wooden skewer inserted in the center comes
  out clean. Turn out of pans and cool on racks. Makes 2 loaves.
  
  Origin: Cookbook Digest, Sept/Oct 1993. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Impossible Hot Fudge Pudding Cake
 Categories: Breads, Desserts
   Servings:  1
 
      1 c  Bisquick
      1 c  Sugar
      3 tb Unsweetened Cocoa Powder
    1/3 c  Unsweetened Cocoa Powder
    1/2 c  Milk
      1 ts Vanilla
  1 2/3 c  Hot Water
 
  Preheat oven to 350~.  In a greased 8" square pan, mix Bisquick, 1/2 C
  sugar and 3 T cocoa powder.  Stir in milk and vanilla until blended.
  Sprinkle evenly with remaining sugar and cocoa powder. Pour water over top.
  DO NOT STIR. Bake 40 minutes or until top is firm. Dust lightly with
  confectioner's sugar if desired. Spoon into dessert bowls while hot. Tastes
  great with a scoop of vanilla ice cream or whipping cream on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Improved Cornbread
 Categories: Breads
   Servings:  6
 
      2    Eggs
      2 tb Baking Powder
      1 ts Baking Soda
    1/2 ts Salt
      2 tb Honey
      2 tb Vegetable oil (lard or
           -crisco would have been
           -better)
      1 c  Buttermilk
      1 c  White flour
      1 c  Cornmeal
 
  Mix well while preheating greased pans or skillet at 400 for a few minutes.
  Pour in batter and bake at 400 for 20-25 minutes. Could be baked in
  cornbread pan or muffin tins also. I don't really use buttermilk by the
  way. It would go bad in the fridge because I bake so seldom. I use four tsp
  of dried buttermilk and one cup of water. The real thing would be better I
  presume. Medium bread pans filled half way will make two loafs.
  
  Skillet method would be heat oil or lard while heating the pan, then add to
  the batter before pouring into the skillet. Enjoy It!
  
  I found that some recipes called for one egg, some all cornmeal flour
  (which produces corn frisbees), some sugar instead of honey, and milk
  instead of buttermilk. Confused? I was. This is my creation and I'm not
  sure the salt is necessary. It will increase about 70% when baked. Origin.
  Pete Porro 14 June, 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Instant Potato Starter
 Categories: Breads
   Servings:  1
 
MMMMM-----------------------------STARTER----------------------------------
      1 pk Dry yeast,
    1/2 c  Sugar
      2 c  Warm water,
      2 tb Salt
    1/2 c  Instant potato flakes

MMMMM-------------------------------FEED------------------------------------
    3/4 c  Sugar,
      1 c  Warm water,
      1 ts Instant potato flakes

MMMMM------------------------------BREAD-----------------------------------
      1 c  Starter,
  1 1/2 c  Lukewarm water
      1 ts Salt,
    1/4 c  Sugar
    1/2 c  Oil,
      6 c  Flour
 
  STARTER:  Dissolve yeast in 1/2 C. of warm water. Add remaining ingred. and
  stir well. Place in glass jar, covered loosely with foil, plastic wrap,
  etc. (to allow for gas expansion). Keep at room temperature for 24 hrs.
  Then place starter in frig. for 3-5 days. Feed: After starter has been
  refrigerated 3-5 days, take out and feed it above mixture. Let stand out
  (loosely covered) all day (8-10 hrs.). Take out 1 C. to use in making bread
  and return remaining starter to frig. Keep refrigerated from 3-5 days; feed
  again. After feeding, take out 1 C. to use in making bread, or give 1 C. to
  a friend, or throw 1 C. away. Starter must be fed again in 3-5 days. Bread:
  Mix first 5 ingred. together. Add in flour 1 C. at a time until thoroughly
  mixed. Knead until good "elastic" consistency, but don't over knead. Place
  approx. 2 Tbl. oil in bottom of large boowl; turn dough over so oiled side
  is facing up. Cover with dish towl; let rise until double - about 8-10 hrs.
  Punch down, knead again only a few times, mixing in flour until good
  consistency. Divide dough in half, shape into loaves. Place in ungreased
  loaf pans; let rise again (4-6 hrs.). Bake @ 350 for 25-35 min. until
  golden brown and loaves sound hollow when tapped. Cinnamon Bread: Before
  placing dough in loaf pans to rise, roll out, brush with melted butter,
  sprinkle with cinnamon and sugar. Roll up and place in loaf pan to rise.
  This is a great receipe - I've enjoyed it for years! Your starter should
  bubble a little after it has set out for the day (before you feed it). If
  not, I have added yeast to the warm water of the "feed" and added it in and
  the starter has recovered just fine! Enjoy! And let me know how you like
  it!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Irish Bread
 Categories: Breads
   Servings:  1
 
    1/4 lb Butter
  2 1/2 ts Baking Powder
    1/2 c  Sugar
    1/4 ts Salt
      2    Eggs
      1 c  Milk
  2 1/2 c  Flour
      1 c  Raisins
 
  Cream butter and sugar. Mix flour, salt, baking powder, and add to butter
  mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at
  350F for one hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Irish Brown Bread Royal Hibernian
 Categories: Breads
   Servings:  6
 
           Jim Vorheis
      5 c  Whole wheat flour
  2 1/2 c  White flour
    1/3 c  Sugar
      2 ts Sugar
      2 ts Soda
      2    Eggs
  2 1/4 c  Buttermilk
      1 c  Softened butter or margarine
 
  In a large mixing bowl, combine the whole wheat flour, sugar, soda and
  salt.  In a separate bowl beat eggs until frothy and add buttermilk.
  Combine milk mixture and softened butter with the flour mixture and beat
  with an electric mixer for 2 minutes.  Add white flour gradually and turn
  dough out onto a floured board. Knead thoroughly. Divide dough in half and
  shape into 2 round balls. Flatten the tops slightly and, with a knife, cut
  an "X" about 1/2 inch deep. Put loaves on a greased cookie sheet or into 2
  9x5-inch loaf pans.  (For loaf pans, cut slash down center lengthwise.)
  Bake at 400 F for 50 minutes.  Cool before cutting into thin slices.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Irish Coffee Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      2 c  Flour
      1 tb Baking powder
    1/2 ts Salt
    1/2 c  Sugar
      1    Egg, beaten
    1/3 c  Butter, melted
    1/2 c  Heavy cream, unwhipped
    1/4 c  Irish whiskey
    1/4 c  Coffee liqueur
 
  Preheat oven to 400 F.
  
  Sift the first 4 ingredients together.
  
  Stir in remaining ingredients, until moistened.
  
  Fill paper-lined muffin tins full, and bake approximately 20 minutes.
  
  Makes 12 muffins.
  
  Source: Granny's Muffin House By Susan Ashby
  
  Shared By Kaitlin Young
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Irish Freckle Bread
 Categories: Breads
   Servings:  6
 
           Jim Vorheis
  4 3/4 c  To 5 3/4 cups unsifted flour
    1/2 c  Sugar
      1 ts Salt
      2 pk Dry yeast
      1 c  Potato water
    1/2 c  Margarine
      2    Eggs, room temperature
    1/4 c  Mashed potatoes, room
           -temperature
      1 c  Seedless raisins
 
  In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and
  undissolved yeast.  Combine potato water and margarine in saucepan. Heat
  over low heat until liquid is warm - the margarine does not need to melt.
  Gradually add to dry ingredients and beat for 2 minutes at medium speed
  with electric mixer, scraping bowl occasionally. Add eggs, potatoes and 1/2
  cup flour, or enough flour to make a thick batter.  Stir in raisins and
  enough additional flour to make a soft dough.  Turn out onto floured board.
  Knead until smooth and elastic, about 10 minutes. Place in greased bowl,
  turning dough to grease.  Cover and let rise until doubled in bulk. Punch
  dough down.  Turn out onto lightly floured board. Divide dough into 4 equal
  pieces. Shape each piece into a slender loaf, about 8 1/2 inches long. Put
  2 loaves, side by side, in each of 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch
  loaf pans.  Cover.  Let rise in warm place, free from draft until doubled
  in bulk.  Bake in preheated 375 F oven for 35 minutes, or until done.
  Remove from pans and cool on wire racks.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Irish Herb Scones
 Categories: Breads
   Servings:  4
 
    1/2 lb Mealy potatoes
      4 tb Flour
    1/4 ts Salt
      4 tb Oil
      2 tb Chopped parsley
    1/2 ts Dried dill
    1/4 ts Savory
    1/4 ts Marjoram
    1/4 ts Powdered sage
           Oil for frying
 
  Boil or bake the potatoes, then pass through a foodmill.  Mix the flour,
  salt, oil & herbs with the potatoes.  On a floured board, roll this dough
  to a thickness of about 1/4 inch.  Cut into triangles 3 or 4 inches wide.
  Fry in very hot oil on both sides until light golden.
  
  Vera Gewanter, "A Passion for Vegetables"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Irish Potato Bread
 Categories: Breads
   Servings:  8
 
      3 md Potatoes, peeled and cubed
    1/4 c  Butter or Margarine
    1/3 c  Milk
    1/2 ts Salt
      1 c  Flour
    1/2 ts Baking Powder
 
  Preheat oven to 350oF. Cook potatoes and mash. Combine with butter, milk
  and salt. Blend until fluffy. Add flour and baking powder, stir until
  smooth. Spread mixture on an ungreased cookie sheet. Form a 10-inch circle
  about /" thick. Bake 25-30 minutes or lightly brown. Cool slightly and cut
  into wedges.
  
  Source: "The Yankee Kitchen" 03-19-93 (#4) [Mary Ellen]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Irish Scones
 Categories: Breads
   Servings:  6
 
  1 3/4 c  All purpose flour
      2 ts Baking powder
    1/2 ts Salt
      1 ts Sugar
      3 tb Butter/margarine/or other
           -shortening
    2/3 c  Milk
 
  Sift the baking powder, flour, salt and sugar into a large bowl. Cut the
  butter into this mixture until it resembles coarse meal. Add milk and form
  a soft dough. Pat out by hand on a floured board and form a circle 1/2 inch
  thick. Cut in wedges and either bake on a floured griddle over medium heat
  about 15 minutes or until lightly browned, turning once, or bake in the top
  of a preheated 375 degree oven for 15 minutes. Serve hot, split and
  buttered, with jam or, if cold, split and toast before serving the same
  way.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Irish Soda Bread
 Categories: Breads
   Servings:  8
 
  3 1/2 c  Flour
    1/2 ts Sugar
    1/2 ts Salt
    1/2 ts Bicarbonate of soda

MMMMM-------------------1 1/4 C  BUTTERMILK:  TO 2 1------------------------
 
  * You will need somewhere between these two amounts of buttermilk,
  depending on how much liquid your flour tends to absorb. Try to avoid using
  regular milk: if you must, use baking powder instead of bicarbonate of
  soda. ++ Lightly grease a heavy skillet (if making "soda farl", the flat
  version of soda bread) or preheat the oven to 450 F (if making "soda cake",
  the round, more breadlike version.) Sift the dry ingredients together into
  a large bowl; make sure the soda is evenly distributed. Make a well in the
  center of the dry mixture and add about half the buttermilk. Stir until you
  have a raggy dough that is very squashy but which looks more or less dry.
  Add more liquid sparingly until you achieve this texture. Blend until all
  the flour has achieved this consistency; then turn out immediately onto a
  lightly floured board and knead ***for no more than a minute or a minute
  and a half***. Overkneading makes this bread very tough, and it's very easy
  to overdo it. If making soda cake, shape the dough into a circle about 8-9
  inches across and about an inch and a half thick. Cut a cross about on the
  top, about half an inch deep, and place on a floured baking sheet. Bake at
  450 F for 45-50 minutes. If making soda farl, shape the dough into a circle
  about 9 inches by one inch thick and cut into four wedges or "farls": place
  in the preheated skillet, with cut edges about half an inch apart. Cook
  slowly on the stovetop over low-to-medium heat: it should take about 20
  minutes for the farls to puff up and turn a light brown on the pan side.
  Turn them and cook for another 20 minutes. ++ For a softer crust on either
  soda cake or soda farl, wrap in a dishtowel after baking. ++
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Irish Tea Bread
 Categories: Breads
   Servings:  4
 
     12 tb Strong tea
      1 lb Mixed dried fruit
      6 oz Soft brown sugar
      1 ea Egg, lightly beaten
      1 oz Butter (melted)
      9 oz All-purpose flour
    1/2 ts Bicarbonate of soda
 
  The mixed fruit can include raisins, currants, and any other kind of dried
  fruit you like; chop any larger pieces down to about raisin size. Place the
  tea, mixed fruit and sugar in a bowl; cover and leave overnight. Stir in
  the egg and melted butter. Sieve the flour and the bicarb together and fold
  them in. Line the bottom of a large loaf pan with baking parchment, and
  brush the whole inside of the pan with melted butter.  Pour the mixture in
  and smooth the top.  Bake in a preheated oven (360 F) on the middle shelf
  for 1 1/2 hours.  After removing from the oven, leave in the pan for 2-3
  minutes;  then turn out of pan and cool on a wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Italian Bread
 Categories: Breads
   Servings:  2
 
      2 pk Active dry yeast
  2 1/2 c  Warm water (105 to 115)
  1 1/2 ts Salt
  7 1/4    To 7-3/4 cup sifted flour
           Yellow corn meal
      1    Egg white
      1 tb Water
 
  "Lots of kneading is essential to develop the texture so characteristic of
  good Italian bread."
  
  In large bowl, sprinkle yeast over 2-1/2 cup warm water, stir until
  dissolved.  Add salt and 3 cups flour.  Using a mixer at low speed, beat
  until well blended.  Increase speed to medium; beat 2 minutes.
  
  Stir in 3-1/2 cups flour to make a soft dough.  Turn out dough onto lightly
  floured surface.  Working in remaining 3/4 to 1-1/4 cup flour, knead until
  smooth and very elastic, about 20 to 25 minutes.  Do not underknead. Place
  in greased large bowl, turning over dough so that top is greased. Cover
  with a towel and let rise in warm place until doubled, about 1 hour 15
  minutes.  Punch down dough.  Cover and let rise again until doubled, about
  1 hour.  Punch down dough.  Divide in half; let rest 10 minutes.
  
  On a lightly floured surface, flatten a half into an oval, about 13 x 6".
  Fold in half lengthwise, repeat flattening and folding dough once more.
  Pinch seam to seal.  With palms of hands, roll dough into a 15" long loaf.
  Repeat with remaining dough.
  
  Grease a large baking sheet and sprinkle with corn meal.  Place loaves,
  seam-side down and 3" apart, on prepared baking sheet.  Cover and let rise
  until doubled, about 45 minutes.
  
  Diagonally slash each loaf, crosswise about 1/4" deep, 3 times.  In small
  bowl, mix together egg white and 1 Tbsp. water.  Brush loaves with some egg
  white mixture, reserve remaining egg white mixture.
  
  On lowest rack in 375 oven, place large shallow roasting pan filled with 1"
  boiling water.  Bake loaves on middle rack of oven for 20 minutes.
  
  Brush loaves with remaining egg white mixture.  Bake 15 to 20 minutes more,
  or until loaves are golden brown and sound hollow when tapped. Immediately
  remove from baking sheet.  Cool on racks.  Makes 2 loaves.
  
  My Notes:  I used bread flour and did all of the kneading in the kitchen
  aid.  I sprinkle corn meal on two peels and let it rise for the last time
  on them.  I bake it on a pizza stone, one loaf at a time.  I also sprinkle
  water on the sides and bottom of the oven two or three times during baking.
  I just wet my hand and shake it off.
  
  From: Farm Journal's Homemade Breads Shared By: Pat Stockett
 
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      Title: Jalapeno Breadsticks
 Categories: Breads, Appetizers
   Servings: 32
 
      1 tb Unsalted butter
    1/2 md Onion; chopped medium fine
           Cornmeal
      2 ts Active dry yeast
    1/4 c  Warm water
  1 1/2 ts Sugar
  1 1/2 ts Salt
      6    Jalapeno chiles
           - (fresh or canned)
           - seeded, and chopped
      1 c  Buttermilk
  3 1/2 c  Bread flour
 
  Saute onion in butter over medium heat until lightly browned.  Remove from
  heat and set aside.
  
  Lightly grease three large baking sheets and sprinkle them with cornmeal.
  
  Sprinkle yeast over warm water in a mixing bowl.  Let stand until yeast is
  dissolved, then stir in sugar, salt, chopped jalapenos, sauteed onion,
  buttermilk and 2 cups of the flour.  Beat mixture well.  Stir in enough of
  the remaining flour to make dough easy to handle.
  
  Turn dough out onto a lightly floured surface; knead about 5 minutes. Place
  in a large greased bowl, cover, and let rise in a warm place until double,
  about 1-1/2 to 2 hours.
  
  Punch down dough and divide into 4 equal parts.  On a floured surface, roll
  out one part dough to form an 8" x 8" square.  Using a knife or pizza
  cutter, cut the square into 8 equal strips.  Place the strips onto prepared
  baking sheet.  Repeat with remaining portions of dough.  Let rise uncovered
  (1 hour or more for light, airy breadsticks; 30 minutes for a denser,
  chewier texture).
  
  Bake in a preheated 400*F oven for 10 to 12 minutes, or until golden brown.
  
  Here's my entry, serve these with cold beer or your favorite non-alcoholic
  beverage. Source: Karen Mintzias - Redondo Beach, California Conf: (1668)
  Intelec-Cooking contest
 
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      Title: Jalapeno Corn Biscuits
 Categories: Breads, Spicy
   Servings:  6
 
  1 1/4 c  Flour
    3/4 c  Cornmeal
      3 ts Baking powder
    1/2 ts Salt
    1/2 c  Shortening
      1 c  Milk
      4 oz (1/2 cup) Monterey jack
           -cheese
           With jalapeno chile peppers
 
  Heat oven to 450 deg. F.  Grease 2 cookie sheets.  Lightly spoon flour into
  measuring cup; level off.  In large bowl, combine flour,cornmeal, baking
  powder and salt.  Using pastry blender or fork, cut in shortening until
  mixture resembles coarse crumbs.  Add milk and cheese; stir just until dry
  ingredients are moistened.
  
  Drop dough by generous tablespoonfuls onto greased cookie sheets.  Bake at
  450 deg. F. for 8 to 12 minutes or until light golden brown.  Serve warm.
  
  18 biscuits. 160 cal/biscuit, 8 g. fat, 6 mg cholesterol, 150 mg sodium
  
  Source: Sensational Salads, Pillsbury, #126, August 1991 Posted by Linda
  Davis
 
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      Title: Jalapeno Cornbread (Claiborne)
 Categories: Breads
   Servings:  8
 
      3 oz Sharp cheddar cheese
      2 md Jalapeno peppers
  8 1/2 oz Cream-style corn (1 can)
      1 c  Yellow cornmeal
      3    Eggs
      1 ts Salt
    1/2 ts Baking soda
    3/4 c  Buttermilk
    1/2 c  Corn oil
      2 tb Butter
 
  PREPARATION:  Adjust oven rack to center position; heat oven to 400F. Grate
  cheese (1 cup) and mince jalapeno peppers (1/4 cup).  In a mixing bowl,
  combine corn, cornmeal, egggs, salt, baking soda, buttermilk, oil, 1/2 cup
  cheese and peppers.
  
  COOKING:  Put butter in a 1 1/2 quart casserole or 9-inch oven-proof frying
  pan; heat in oven until butter is hot.  Pour cornbread mixture into the pan
  and sprinkle with remaining cheese.  Bake until golden, about 35 minutes.
  
  Makes 8 servings
  
  [COOKS; Jul/Aug 1988] Posted by Fred Peters.
 
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      Title: Jamaican Buns
 Categories: Breads, Disney
   Servings: 24
 
  3 1/2 c  Flour
    1/2 c  Sugar
      2 ts Baking powder
    1/2 ts Salt
      2 tb Lemon rind;    -OR-
      1 tb -Lemon extract
      1 c  Butter or shortening
      3    Eggs
    3/4 c  Milk
      1 c  Raisins
  1 1/4 c  Shredded coconut
      2    Egg whites; lightly beaten
 
  Preheat oven to 350 F.
  
  In a large mixing bowl, combine flour, sugar, baking powder, salt, and
  lemon rind.  Cut in butter until mixture is crumbly in texture.  Beat eggs
  with milk and add to flour mixture.  Blend until just moistened.  Do not
  over mix.  Add raisins and coconut and mix again, just enough to
  incorporate.  Using an ice-cream scoop or tablespoon, portion dough onto a
  greased cookie sheet.  Brush the tops of each bun with beaten egg whites
  and sprinkle with sugar.
  
  Bake for about 25 minutes.  Buns should be golden brown and firm to touch.
  
  Source: Cinnamon Bay Bakery - Disney's Caribbean Beach Resort Cooking with
  Mickey - Volume II Typed for you by Karen Mintzias
 
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      Title: Jamaican Jungle Bread
 Categories: Breads
   Servings:  6
 
  1 1/2 c  Of all-purpose flour
      1 c  Of 3 minute brand quick oats
    1/2 c  Of sugar
      1 ts Of baking powder
      1 ts Of baking soda
      1 ts Of cinnamon
    1/2 ts Of salt
    1/2 c  Of flaked coconut
    1/2 c  Of chopped walnuts or
           -almonds or pecans (toasted)
      3    Mashed bananas
      1 cn Of pineapple (8 ounces)
    1/4 c  Of vegetable oil
      2    Eggs
 
  Mix flour, oats, sugar, baking powder, baking soda, cinnamon, salt, coconut
  and nuts in a large bowl.
  
  Mix bananas, pineapple, oil and eggs in a medium bowl
  
  Add all to large bowl and stir, but not too much
  
  Bake on a greased pan at 350 degrees for 50 minutes
  
  For the glaze, mix 1/2 cup of confectioners' sugar with 1 T of butter and
  add either 1/2 t coconut or vanilla extract.
  
  Add 2 t of milk
  
  Pour this glaze over the bread.
  
  Makes one loaf.
  
  Cheers from Norm
 
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      Title: James Beard's Sourdough Rye
 Categories: Breads
   Servings:  2
 
      2 pk Active dry yeast
  3 1/4 c  Warm water (100-115 deg)
      6 c  All-purpose flour (approx)
      2 c  Rye flour
      2 ts Salt
      1 tb Caraway seeds
  1 1/2 ts Poppy seeds
      2 tb Melted butter
      3 tb Granulated sugar
           Cornmeal
      1    Egg, lightly beaten in
      1 tb Water
 
  Four days ahead of breadmaking, prepare the "starter". Combine 1 package of
  the yeast, 2 cups warm water, and 2 cups all-purpose flour in a plastic
  bowl or container. Cover tightly and let stand for 2 days at room
  temperature. Then refrigerate for at least another day (see note below).
     The day before preparing the dough, combine 1 cup of starter, the rye
  flour, and 1 cup warm water in a bowl. Cover with plastic wrap and let
  stand overnight at room temperature. The next day stir down the dough and
  add the second package of yeast, dissolved in 1/4 cup warm water, salt,
  caraway seeds, poppy seeds, butter, and sugar. Then add up to 4 cups
  all-purpose flour, 1 cup at a time, to make a stiff but workable dough.
  Knead for 10 to 12 minutes, then shape into a ball. Place in a buttered
  bowl, turning to coat the dough with the butter. Cover and let rise in a
  warm, draft-free place until doubled in bulk, about two hours.
     Punch down and divide the dough in half. Shape into two round loaves and
  place on buttered baking sheets generously sprinkled with cornmeal. Cover
  and let rise again until doubled in bulk, about 1 hour. Brush with the egg
  wash, and bake in a preheated 375 deg F. oven for 30 minutes, or until
  lightly browned and the loaves sound hollow when rapped with the knuckles.
  Cool, covered with towels to prevent the crust from hardening.
     NOTE: This will provide more starter than you need for this recipe. To
  keep it going, replenish with equal parts of warm water and flour, let
  stand again at room temperature, then refrigerate. Continue the process
  each time you use some of it.
  
  SOURCE: Beard on Bread by James A. Beard A Borzoi Book published by Alfred
  A. Knopf, Inc. ISBN 0-394-47345-0 October 23, 1973
 
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      Title: James Beard's Cheese Bread
 Categories: Breads
   Servings:  2
 
      1 pk Active dry yeast
      1 tb Granulated sugar
  1 3/4 c  Warm (100-115 deg) water
      5    To 6 cups all purpose flour
      1 tb Salt, or to taste
    1/4 c  Butter, softened
      1 ts Tabasco
    1/4 c  Parmesan cheese, freshly
           -grated
    3/4 c  Gruyere or Emmenthaler
           -cheese, shredded
 
     Dissolve the yeast with the sugar in 1/4 cup of the warm water and allow
  to proof. In a large bowl, mix 5 cups of flour and the salt. Make a well in
  the center and add the remaining 1 1/2 cups warm water, the butter, the
  Tabasco, and the yeast mixture. Stir with a wooden spoon or spatula or with
  your floured hands until the dough is well amalgamated. Turn out on a
  heavily floured board (use 1/2 cup flour) and knead for 10 to 12 minutes or
  until the dough is smooth, elastic, and rather satiny in texture and all
  the flour on the board is absorbed; add flour if you need it. Place the
  dough in a buttered or oiled bowl and turn to coat on all sides. Cover with
  a towel and let rise in a warm, draft-free spot until doubled in bulk,
  1-1/2 to 2 hours or slightly more.
     Punch down the dough, turn it out on a lightly floured board, and knead
  in the cheeses. When thouroughly blended, cut the dough in half and let
  rest for 10 minutes, then roll out each half into a rectangle about 11 X 6
  inches and let rest for 2 or 3 minutes more. Roll each triangle up,
  pinching the edges as you do so, and tucking in the ends so that the loaf
  measures about 4-1/2 X 7-1/2 inches. Place the dough in two well buttered
  tins, cover, and let rise in a warm spot until the bread has reached the
  top of the tin, or slightly higher, or has more or less doubled in size.
     Bake on the center of the middle rack of a preheated 375F deg oven for
  approximately 30 minutes, or until the loaves sound hollow when removed
  from the tins and rapped with the knuckles on both top and bottom. Bake
  directly on the oven rack, without the tins, for a few minutes to firm the
  crust. Cool the bread on racks before slicing. VARIATIONS:
     * Instead of the butter, use 1/3 cup peanut oil or olive oil. Also use
  oil on the baking tins.
     * Use fresh Parmesan orRomano only - a little over a cup - or use a
  mixture of the two.
     * Use sharp shredded Chedder instead of the Gruyere cheese.
     * Bake as one loaf in a 10 X 4-1/2 X 3-inch pan, which will make a
  thicker , more concentrated loaf and will take slightly longer to bake.
  SOURCE: Beard on Bread by James A. Beard Alfred A. Knopf, Inc. New York
  ISBN 0-394-47345-0
 
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      Title: Jane Brody's High-Calcium Cabbage Bread
 Categories: Breads
   Servings: 10
 
    1/2 c  Finely shredded red cabbage
    1/2 c  Finely shredded green cabbag
      1 ts Lemon juice
    1/2 c  Plain non/low-fat yogurt
    1/4 c  Orange juice concentrate *
    1/4 c  Canola oil
    1/4 c  Powdered nonfat milk
      1    Egg
      1 c  Whole-wheat flour
    3/4 c  All-purpose flour
    1/4 c  Toasted sesame seeds
      2 ts Baking powder
    1/2 ts Salt (optional)
    1/8 ts Mace
    1/8 ts Ground ginger
 
  * 1/4 cup orange juice and 1 tablespoon sugar can replace concentrate.
  
  The author says this can be made with 1 cup of only one type of cabbage but
  for the sake of color would choose red cabbage.
  
  1. Preheat oven to 350 F.
  
  2. Place the cabbage in a small bowl and toss it with lemon juice.
  
  3. In large measuring cup or medium bowl, combine the yogurt, orange
     juice concentrate, oil, powdered milk and egg, blending the
     ingredients well.  Stir in the cabbage.
  
  4. In large bowl, combine the flours, sesame seeds, baking powder, baking
     soda, salt, mace and ginger, mixing them well.
  
  5. Gradually add the cabbage mixture to the flour mixture and mix the
     ingredients until they are just combined.  Pour the batter into a
     greased 8x4 inch loaf pan.
  
  6. Place the pan in hot oven and bake for 35-45 minutes or until a tester
     inserted into the center of the bread comes out clean. Turn the bread
     out onto a rack to cool completely before slicing.
  
  This is a great bread to serve with a soup or salad meal.  After the first
  day, it is wonderful toasted.  Try it, too, as a sandwich bread.
  
  From: Jane Brody's Good Food Gourmet Posted by: Sheila Exner
 
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      Title: Jane Burbank's Hushpuppies (Florida Cooking)
 Categories: Breads
   Servings:  4
 
      1 c  Self-rising corn meal-
           -(preferably white stone-
           -ground)
    1/2 c  Self-rising flour
    1/4 c  Pancake mix (see note)
           Pinch salt
    1/2 ts Sugar
    1/4 ts Freshly ground pepper
      1 ea Egg
      1 md Onion, diced
    1/2 c  Milk, or as needed
           Oil or fish drippings for-
           -frying
 
  Hushpuppies are fried in hot drippings left after frying fish, picking up
  some of the fresh fish flavor.
  
  Combine the corn meal, flour, pancake mix, salt, sugar, and pepper in a
  bowl.  Beat the egg lightly in a measuring cup, and add the onion and
  enough milk to fill to the 1-cup mark.  Mix the liquids into the dry
  mixture well.  If not moist throughout, add a tablespoonfull or two more of
  milk, blending well.
  
  Put any fish drippings you may have in a heavy frying pan and add enough
  oil to a depth of 1/4 inch.  Heat and drop a small amount of batter into
  the fat.  If it sizzles, the fat is hot enough.  Make a test hushpuppy:
  Drop a teaspoonful of batter in; if it spreads like a pancake, the batter
  is too thin, so stir a tablespoonful or two of corn meal into the uncooked
  batter. If, after the test hushpuppy has cooked, it is dense and dry, stir
  2 or 3 teasponns of milk into the batter.  When the batter consistency is
  right, drop the batter from the tip of a teaspoon into the pan;  cook 6, 8,
  or 10 at a time, being careful not to let the hushpuppies overlap while
  frying.  Cook until lightly browned, 3 to 4 minutes, turn, and brown the
  other side, about 3 minutes.  Drain on paper towels and keep hot while
  frying the remaining hushpuppies.  Add more oil to the pan as needed, a
  little at a time, to prevent cooking.  Fat should be kept medium-hot, to
  brown hushpuppies.  Check often so that hushpuppies do not scorch.
  
  NOTE:  In Florida many like to use self-rising flour and corn meal as well
  as pancake mix in hushpuppies and other breads.  If you wish, substitute
  all-purpose flour for self-rising and the pancake mix; use plain corn meal
  in place of the self-rising type.  Then to the dry ingredients add 1
  tablespoon baking powder and 1 teaspoon salt.  Add the liquid ingredients,
  then proceed with the recipe as directed.
  
  FROM:  The Florida Cookbook, By Jeanne Voltz and Caroline Stuart. Typed in
  by:  Ronnie Wright
 
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      Title: Jiffy Yeast Rolls
 Categories: Breads, Osg
   Servings:  1
 
      1 ea Yeast cake
      1 ts Sugar
      1 tb Water; lukewarm
      1 ea Egg; well beaten
 
  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
 
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      Title: Jim's Buttermilk Bread
 Categories: Breads
   Servings:  8
 
      1 tb Active dry yeast
    1/2 c  Warm water
    1/4    To 1/3 cup honey
      2 c  Buttermilk - room
           -temperature
      6    To 6 1/2 cups unbleached
           -flour
      2 ts Salt
      4 tb Olive oil
 
  Makes two 8-inch loaves
  
  Make a sponge by dissolving the yeast in the warm water in a large bowl.
  Mix in the honey.  Add 1 cup of buttermilk. Stir in 3 cups of the flour,
  cover the bowl with plastic wrap, and leave it in a warm place for 15-20
  minutes until it swells and bubbles on the top.
  
  Meanwhile dissolve the salt and add the olive oil, in the remaining
  buttermilk.  When the sponge is ready add this to it along with all but 1/2
  cup of the remaining flour.  Mix well until it becomes hard to stir, then
  turn out on a floured working surface and knead, adding more flour as
  necessary until the dough is smooth and resilient - about 8-10 minutes.
  
  Clean out the bowl, oil or butter it, and return the dough, turning to coat
  with grease.  Cover with plastic and leave to rise until double in bulk,
  about 15 minutes or so.
  
  Turn the dough out, punch down, then form into two loaves.  Place in
  greased bread pans, cover lightly with plastic, and let rise again, about
  15 minutes.  Bake in a preheated 425 F oven 10 minutes, then lower the heat
  to 350 F and continue to bake 30 minutes. Cool on racks.
  
  From the collection of Jim Vorheis
 
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      Title: Jo Goldenberg's Bagels
 Categories: Breads
   Servings: 12
 
    3/4 pt Warm water
      2    Envelopes dry yeast
  1 1/2 oz Sugar
    1/2 oz Salt
  3 1/2 c  Bread flour
      2 qt Boiling water
      1 tb Sugar
      1    Egg white; beaten
           Salt; -=OR=-
           -Sesame, Poppy -=OR=-
           -Caraway seeds
           - (optional)
 
  This is the bagel recipe taught at the New York Cooking School.
  
  PREHEAT OVEN TO 450F. Mix yeast, 1 1/2 ounces sugar and warm water. Let
  stand 2-or-3 minutes. Mix 2 cups flour and the salt and add to the yeast
  mixture. Add remaining 1 1/2 cups flour. Knead for 5 minutes, adding flour
  if dough sticks to the table. Bagel dough should be firm. Place dough in a
  clean, greased bowl. Cover and let rise until double. Bring water to a boil
  and add 1 tablespoon sugar. Divide dough into 12 pieces and shape each into
  a ball. Allow the dough to relax 3-to-4 minutes. Flatten with your palm.
  With your thumb, press deep into the center of the bagel and tear open with
  your fingers. Pull the hole open. Place bagels on a sheet and cover for
  about 10 minutes. Put 2-or-3 bagels at a time into simmering water for
  about 45 seconds, turning once. Drain and place on greased baking sheets.
  Brush with beaten egg white and sprinkle with salt, sesame, poppy or
  caraway seeds. Bake for 35 minutes, turning over when bagels are light
  brown. Bagels are done when they are brown and shiny. Cool on a rack.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Johnnycake
 Categories: Breads
   Servings:  8
 
           Jim Vorheis
    1/2 c  Butter or margarine
      1 tb Vinegar (or lemon juice)
      1    Cup, minus 1 tb milk
  1 1/2 c  Corn meal
    3/4 c  Flour, unsifted
    3/4 c  Sugar
    1/2 ts Salt
      2    Eggs
  1 1/4 ts Baking soda
 
  Melt butter and set aside.  Pour vinegar into measuring cup, add milk and
  set aside.  In a large mixing bowl combine cornmeal, flour, sugar and salt.
  Make a well in the center and pour in eggs and butter. Add soda to milk,
  stir and add to mixture in the bowl. Mix well. Pour into greased pan or
  muffin tins.  Bake at 375 F about 25 minutes or until a toothpick inserted
  in the center comes out clean.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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      Title: Julekage
 Categories: Breads, Entertain
   Servings:  1
 
    1/4 c  Warm water
      4 tb Sugar
      1 pk Active dry yeast
    1/4 c  Butter or margarine, melted
           -and cooled
      1    Egg, beaten
  2 1/2 c  All-purpose flour
      1 ts Ground cardamom or nutmeg
    1/2 ts Salt
      2    To 5 Tbsp evaporated or
           -fresh milk
      1 c  Dark raisins
    1/4 c  Finely chopped candied
           -citron
           Vegetable oil
      1    Egg yolk
      2 tb Cold water
 
  Makes 1 loaf
  
  Combine water, 1 tablespoon of the sugar and yeast.  Stir to dissolve yeast
  and let stand until bubbly, about 5 minutes. Blend melted butter and egg
  into yeast mixture.
  
  Fit processor with steel blade.  Measure flour, remaining 3 tablespoons
  sugar, cardamom and salt into work bowl.  Process until mixed, about 10
  seconds.
  
  Add yeast mixture to flour mixture.  Process until blended, about 20
  seconds.
  
  Turn on processor and very slowly drizzle just enough milk 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. Trun 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 lightly greased surface.  Knead in raisins and citron.
  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.  Roll or pat into circle 8 inches in diameter. Place in
  greased 9-inch round cake or pie pan.  Brush with oil. Let stand in warm
  place until doubled, about 45 minutes.
  
  Heat oven to 350 F.  Beat egg yolk and cold water with fork. Brush over
  bread.  Bake until evenly browned, 35 - 40 minutes.
  
  Remove from pan immediately.  Cool on rack.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
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      Title: Junco Cornbread
 Categories: Breads
   Servings:  6
 
      3 c  Cornmeal
      2 ts Baking powder
    1/2 c  Fat (meat drippings or lard)
      3 c  Water
 
  Mix all the ingredients together and bake in a deep pan at 375 F for 30-35
  minutes.  Reduce heat if bread looks as if it is forming a hard crust.  May
  be doubled or halved.  Place in mesh bags and hang outdoors.
  
  Origin:  The Old Farmer's Almanac: Hearth and Home Companion for 1993
  Shared by:  Sharon Stevens
 
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      Title: Karat Bread
 Categories: Breads
   Servings:  6
 
           Jim Vorheis
      3    Eggs
      1 c  Vegetable oil
      2 c  Grated carrots
      2 c  Sugar (or 1 1/2 cups plus
           -1/2 cup brown sugar)
      3 c  Flour
    1/4 ts Baking powder
      1 ts Salt
      1 ts Baking soda
      1 ts Ground cinnamon
      1 c  Chopped pecans
      8 oz Crushed pineapple, drained
 
  In a large mixing bowl beat eggs until foamy.  Add oil, carrots and sugar.
  Beat well.  Sift together flour, baking soda, salt, baking powder and
  cinnamon.  Add to egg mixture and blend well. Stir in nuts and pineapple.
  Grease and flour 2 loaf pans. Divide batter between the pans. Bake in a
  preheated 350 degree oven for 1 hour, or until done. Cool and remove from
  pans.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
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      Title: Ken Haedrich's Three Grain Biscuits
 Categories: Breads
   Servings: 14
 
  1 1/2 c  Flour
    1/2 c  Yellow cornmeal
    1/3 c  Rolled oats (not instant)
      1 ts Baking powder
      1 ts Baking soda
    1/3 ts Salt
    1/4 c  Cold unsalted butter,
           Cut into 1/4 inch pieces
    1/2 c  Sour cream
    1/2 c  Milk
 
  Lightly butter large baking sheet-preferably dark metal. Combine flour
  cornmeal, oats, baking powder, baking soda and salt in mixing bowl. Add
  unsalted butter and rub or cut in until mixture looks like coarse meal.
  Blend sour cream and milk in separate bowl, make well in dry ingredients
  and add liquid to well all at once, stir dough until evenly mixed Sprinkle
  dough, your hands and your work surface with flour, turn dough out and nead
  gently 20 or 30 seconds. Use little more flour if necessary to keep dough
  from sticking. Pat dough out to thickness of about 3/4 inch, cut dough
  using 2 or 2 1/4 inch round cutter.  Keep cuts close together. place on
  buttered baking sheet bake at 350 degrees for 13 to 14 minutes until
  browned and crusty. Serve at once Each biscuit contains about 104 calories;
  123 mg sodium; 13 mg cholesterol; 5 grams fat 13 grams protein; 0.07 grams
  fiber
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: King Arthur - Classic Pumpernickel Bread
 Categories: Breads
   Servings:  2
 
    1/2 c  Cornmeal
      3 c  Pumpernickel (dark rye)
           -flour
      1 c  (approx.) King Arthur Stone
           -Ground Whole
           Wheat Flour
      1 tb Dry yeast
  1 3/4 c  Water
    3/4 c  Molasses
      1 tb Butter
      1 tb Salt
      2 ts Sugar
      2 ts Caraway seeds
  1 1/2 tb Unsweetened cocoa powder
      2    Med. potatoes, peeled,
           -boiled, mashed and cooled
           (to make 1 cup mashed
           -potatoes; you can use
           Instant if you prefer)
      1    Egg white mixed with 1 Tbsp.
           -cold water, for
 
  "Molasses and a tiny bit of cocoa powder gives this bread its rich, dark
  color.  This moist, dense-grained bread, with the texture of the popular
  imported pumpernickel you can buy in the gourmet food section of some
  stores, is perfect for slicing thinly and using as a base for canapes.
  Spread with sweet butter, it's also a tasty accompaniment to cheese and
  fruit, and makes a superior sandwich.  Just remember to slice it thinly;
  it's heavy, and a little goes a long way. Once you try this homemade
  pumpernickel, you'll never have to buy it at the supermarket again!"
  
  glaze
  
  Combine 1 1/2 cups of water with the cornmeal in a saucepan, and cook over
  low heat, stirring often, till thickened, about 5 minutes. Remove pan from
  heat and add the molasses, butter, salt, caraway seeds and cocoa powder.
  Stir to combine and set aside to cool to lukewarm.
  
  Warm the remaining 1/4 cup water to approximately 110 degrees, and stir the
  yeast into it.  Set aside to proof for 10 minutes.
  
  Put the molasses mixture in a large bowl, and add the yeast and mashed
  potatoes.  Stir in the rye flour and enough whole wheat flour to make a
  stiff, sticky dough.  Turn dough out onto a floured work surface, and knead
  until elastic and stiff - up to 15 minutes. You can do this in a mixer
  attached with a dough hook if you prefer.
  
  Place the dough in a greased bowl, turning to coat all sides, cover with
  plastic wrap, and set aside to rise for about 1 hour, or until doubled in
  bulk.  Punch down the dough, knead for 30 seconds or so, and form into two
  smooth balls, or into loaves to fit 8 1/2 x 4 1/2" bread pans. Grease the
  bread pans, or a baking sheet, and set loaves in pans or on sheet. Set
  aside to rise for 30 minutes or longer, till doubled in bulk.
  
  Brush loaves with egg white glaze.  Bake bread in a preheated 375 degree
  oven for 50 minutes, or until it tests done. Makes 2 loaves.
  
  From:  King Arthur Flour
  
  Posted by:  Debbie Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: King Arthur - Sourdough Bread with Yeast
 Categories: Breads
   Servings:  6
 
  1 1/2 c  Lukewarm water
      1 tb Sugar
      1 tb (or packet) active dry yeast
      1 c  Sourdough starter
  5 1/2 c  (to 6 1/2 cups) King Arthur
           -All-Purpose Flour
      1 tb Salt
      1 tb Vegetable oil
 
  "Many recipes for sourdough breads include some active dry yeast to spped
  up the process, the sourdough starter included mainly for flavor. We
  recommend beginning sourdough bakers start with this bread before moving on
  to the Classic Sourdough Bread which follows. This version makes a quicker
  loaf with a slightly different texture and taste, and is a good
  introduction to the sourdough process."
  
  cornmeal to sprinkle on baking pans
  
  Making the Sponge:  In a large mixing bowl, dissolve the sugar and yeast in
  the warm water.  Let this sit for 10 minutes or so until bubbly. Add the
  starter and stir. Gradually add 3 cups of flour, stirring until well mixed
  and smooth.
  
  Cover this sponge and set it aside in a warm, draft-free place for 4 to 5
  hours.
  
  Making the Dough:  Stir down the sponge.  Stir in 1 cup of flour, the salt
  and oil.  Gradually add flour until the dough no longer sticks to the sides
  of the bowl.
  
  Turn the dough out onto a lightly floured board and knead for 3 to 4
  minutes.  Let the dough rest while you clean and grease your bowl. Continue
  kneading another 3 or 4 minutes or until the dough is smooth and elastic.
  Add only enough flour to the board to keep the dough from sticking. Place
  dough in the greased bowl and let rise until doubled in bulk, 1 to 2 hours.
  
  Shaping & Baking:  Knock down the dough and shape it into two long French-
  or Italian-style loaves.  Place them on a cornmeal-sprinkled baking sheet
  and let them rise for another 1 to 1 1/2 hours.
  
  Toward the end of the rising period, place a baking pan on the oven bottom
  (or on the lowest rack) and preheat your oven to 450 degrees.
  
  Just before baking, slash the tops diagonally every couple of inches, about
  1/4" deep, and brush with cold water.
  
  Pour 2 or 3 cups of water into the pan, put the loaves on the rack above
  the steaming water, and bake for about 25 minutes.
  
  The crust will be very hard when you remove the bread, but in 5 minutes it
  will be soft and chewy.  To make the crust crisp and chewy, turn the oven
  off and leave the bread inside for an additional 5 minutes.
  
  From:  King Arthur Flour Posted by: Debbie Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: King Arthur - Onion Caraway Sourdough Bread
 Categories: Breads
   Servings:  6
 
      4 c  King Arthur Unbleached
           -All-Purpose Flour
      3 tb Sugar
  2 1/2 ts Salt
      1 tb (or packet) active dry yeast
      1 c  Milk
      2 tb Butter or margarine
  1 1/2 c  Sourdough starter
           Cornmeal to sprinkle on
           -baking sheet
      1    Egg white beaten with 1
           -Tbsp. water, for wash
    2/3 c  Finely chopped onion
 
  "This recipe was sent to us by Ceil Downey, of Framingham, Massachusetts, a
  long-time friend and user of King Arthur Flour. This recipe contains active
  dry yeast, which eliminates the need to develop a sponge. The onion topping
  adds zest."
  
  Caraway seeds to spinkle on top of loaves
  
  Making the Dough:  Combine 1 cup of the flour, the sugar, salt and yeast in
  a large bowl.  Then, combine the milk and butter or margarine in a
  saucepan.  Heat over low heat until liquid is very warm, 120 to 130 degrees
  (the butter does not need to melt).
  
  Gradually add the liquids to the dry ingredients, beating well. Blend in
  the starter and another cup of flour.  Beat again. Stir in enough
  additional flour to make a soft dough.
  
  Kneading & Rising:  Turn the dough out onto a lightly floured board and
  knead until smooth and elastic, about 10 minutes. Then place it in a
  greased bowl, turning the dough to grease the top. Cover and let rise in a
  warm, draft-free place until doubled, 1 to 2 hours.
  
  Shaping & Rising:  Punch down the dough, turn it out onto a board and
  divide it in half (or quarters).  Cover and let rest 15 minutes. Shape into
  2 long loaves (or 4 small round loaves) and place on baking sheets that
  have been sprinkled with cornmeal. (For regular-shaped loaves, place in 2
  greased 4 1/2 x 8 1/2" bread pans.)  Cover and let the loaves rise until
  doubled in bulk, about 1 hour.
  
  Baking:  About 15 minutes before you want to bake your bread, preheat your
  oven toF,XlU"puy
  &NfN*6F$I@#$`M:c"̦@*sYQ#IMDBskw.iZ^H
  #j˻ $0aacF}B#PK
  
  ~-- * Origin: Someone's in the kitchen with Debbie! San Diego, (RA
  1:202/203.14) ** BBS: High Country East Date: 04-15-93 (18:19) Number: 962
  From: DEBBIE CARLSON               Refer#: NONE To: ALL Recvd: NO Subj:
  King Arthur Recipes 6/8        Conf: (52) CookingEch ** -Begin Recipe
  Export- QuikBook version 0.96 Beta A
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: King Arthur - Merlin's Magic Sourdough Bread
 Categories: Breads
   Servings:  6
 
      1 c  Sourdough starter
    1/2 c  Warm water
      1 tb Active dry yeast
      3 tb Vital wheat gluten
      1 tb Salt
    1/4 c  Olive oil
      5 c  (approx.) King Arthur
           -Unbleached All-Purpose
 
  Flour
  
  Mix the starter, water, yeast and gluten together.  Add 3 cups of the
  flour.  Cover with a damp towel and let this sponge sit overnight. The next
  day, add the salt, oil, and stir in flour until the dough is a shaggy mass.
  Turn the dough out onto a lightly floured counter and knead the dough
  adding more flour as necessary until the dough is a smooth ball. The dough
  should not be sticky.  Place the dough in a lightly oiled bowl and let the
  dough rise for about 2 hours. The dough should double in size.
  
  Punch down the dough and divide it into 2 pieces.  Knead each piece briefly
  on a lightly floured counter.  Form each piece into a round ball and place
  on a baking sheet that has been greased and sprinkled with cornmeal. Cover
  the loaves with a damp towel and let them rise for 45 to 60 minutes or
  until slightly swollen.  While the loaves are fising, preheat the oven to
  375 degrees.  Make 3 slashes that are about 4" long and 1/2" deep on the
  top of each loaf. This will help the loaves to rise evenly in the oven.
  Bake for 35 minutes or until browned and the bottoms sound hollow when
  thumped.
  
  Yield:  2 loaves From: King Arthur Flour Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: King Arthur - Apple-Nut Coffee Cake
 Categories: Breads
   Servings:  6
 
      1 c  King Arthur Unbleached
           -all-purpose
           Flour
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/8 ts Salt
    1/2 c  Sugar
    1/4 c  Shortening
      1    Egg
    1/2 ts Vanilla
      1    Apple, cored and chopped
    1/2 c  Sour cream
    1/4 c  Walnuts, chopped
    1/4 c  Brown sugar
      1 tb Butter
    1/2 ts Cinnamon
 
  "This coffee cake, moist and spicy, with a buttery streusel topping, is
  perfect with a cup of hot coffee or tea.  The recipe, which comes from a
  ten-year-old Meghan Barron of Arnold, Maryland, is the grand prize winner
  in our 1993 WinterBake competition's junior division." - King Arthur
  
  In a medium bowl, stir together flour, baking powder, soda and salt. Set
  aside.
  
  In a large bowl, beat together sugar and shortening till fluffy. Beat in
  egg and vanilla.  Stir about half the dry ingredients into the sugar
  mixture.  Mix in sour cream, then stir in remainder of dry ingredients. Mix
  in apple. Spread evenly in a lightly greased and floured 8" round pan.
  
  In a small bowl, mix nuts, brown sugar, butter and cinnamon till crumbly.
  Sprinkle over coffee cake.
  
  Bake in a 350 degree oven for 25 to 30 minutes, or until cake tests done.
  Serve warm.
  
  From:  King Arthur Flour Posted by: Debbie Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kiwifruit Bread
 Categories: Breads
   Servings:  6
 
    1/4 c  Liquid honey
    1/3 c  Vegetable oil
      1    Egg
  1 1/2 c  Whole wheat
           Flour
      1 ts Cinnamon
    1/4 ts Ground cloves
      1 ts Baking powder
    1/4 ts Salt
      1 c  Raisins
      1 c  Chopped walnuts
      1 c  Kiwifruit pulp
 
  ( A moist loaf, low in fat and sugar)
  
  (about 3 large)
  
  Beat honey, oil and egg well.
  
  Sift flour, spices and baking powder and salt and add to oil mixture.
  
  Lightly stir in remaining ingredients.
  
  Spoon into 8-inch oiled loaf pan and bake at 350 F for 40-45 minutes.
  
  Allow to cool.
  
  Source: New Zealand Kiwifruit Cookbook by Jan Bilton
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Knach Kuken
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Sugar
      1 ea Egg
      1 c  Hickory nuts
           Sponge; enough for 1 loaf
           Butter; piece size of a
           -walnut
 
      Enough sponge for a loaf of bread. Work into this a piece of butter
  size of a walnut. Mix well. Place in greased bread loaf pan, let rise until
  double in bulk and bake.
  
  Note: Assume moderate oven 350 - 400 F. Time ? probably 40 - 50 minutes.
  
  Source: Mrs. H. S. Lewis, Benton Grange, Ottawa County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kolachkies
 Categories: Breads
   Servings:  6
 
      1 lb Butter, softened
      8 oz Cream cheese, softened
      3 c  Flour
    1/2 ts Vanilla
      1    Egg, beaten
      2 cn Solo filling (apricot,
           -poppyseed, raspberry,
           -almond, etc.)
 
  SOURCE: Natl Cooking Echo 19 Jun 90
  
  Contributed to the echo by: Debra Heng Originally from: Mom's Polish
  Neighbor
  
  Well, I finally found that recipe I told you about, and another one that's
  slightly different. Neither is anything like the ones I saw posted on the
  echo the past few days. The first one is tried and true from my mom's
  Polish neighbor. The second is from the folks who make the Solo filling.
  
  MARIANNE'S KOLACKIES
  
  Cream butter and cream cheese together. Add egg, vanilla; then mix in the
  flour. Cover and chill for a few hours to overnight. Roll out on lightly
  floured board to 1/4" thickness and cut with round cookie cutters. Place
  them on a cookie sheet as you would cookies. Use thumb to make indentation
  in center of each. Fill with about 1 tsp of desired filling. Bake at 350 F
  until lightly golden, about 10-15 minutes (guessing here, I just do it by
  sight).
  
  Makes enough for a whole house of hungry Polish people at Christmas or
  Easter time! For ordinary folks (as Justin Wilson would quip), I'd
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kolachky Dough
 Categories: Breads
   Servings:  1
 
      6 c  Flour
      2 c  Shortening
      3    Egg yolks
      1 cn Evaporated milk
      1 ts Vanilla
      4 c  Warm water
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris", by the St. Mark Women's Guild from Bethesda Maryland Kolachky Dough
  #1 Mix flour and shortening as for pie crust. Make a hole in center of
  mixture and add egg yolks, milk, yeast, and vanilla. Mix until smooth and
  dough leaves sides of bowl. Form into large balls, each just large enough
  to roll out at one time. Cover with wax paper and refrigerate overnight.
  Roll out each ball about 1/4" thick on a board covered with powdered sugar.
  Cut dough into 2" or 3" squares and place 1 teaspoon of any desired filling
  in center of dough; fold dough over to opposite side and pinch together or
  roll into horn shape. Place on ungreased cookie sheet. Bake in 350 oven
  until lightly brown, about 12 to 15 minutes. Sprinkle with powdered sugar
  before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kolachky Dough
 Categories: Breads
   Servings:  1
 
      1    Dry yeast
    1/2 c  Lukewarm water
      4 c  Flour
      2    Eggs
    1/2 c  Sugar
    1/2 lb Butter
      4 tb Vegetable shortening
    1/2 ts Sour cream
      1 ts Vanilla
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris", by the St. Mark Women's Guild from Bethesda Maryland Kolachy Dough
  #2 Mix yeast in water and stir in 3 tablespoons flour. Let stand for one
  hour. Beat eggs, sugar, butter and shortening until creamy. Add to yeast
  mixture. Blend in sour cream and vanilla. Slowly add flour to make a soft
  dough, kneading by hand. Make into a large ball and refrigerate overnight.
  Take a small portion of dough (keep the rest refrigerated) and roll out
  very thin on a powdered sugar pastry cloth. (Do not use flour.) Cut into 2"
  squares. Put 1 teaspoon of filling in center of square and pinch two
  opposite corners together. Place on ungreased cookie sheet. Bake in 350
  oven for 10 to 12 minutes. When cool, sprinkle with powdered sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kolachky Dough
 Categories: Breads
   Servings:  1
 
      2 c  Flour
      8 oz Cream cheese
    1/2 lb Butter
      1    Egg
      2 ts Sugar
      1    Egg yolk
 
  Contributed to the echo by: Leti Labell Originally from: "Butter 'n Love
  Recipes" from the Vincentian Sisters of Charity, Bedford Ohio Kolacky Dough
  #3 Knead together and let stand overnight in refrigerator. Roll out thin on
  flour and sugar. Cut into squares. Fill with walnuts, lekvar (prune), poppy
  seed or apricot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kolachky
 Categories: Breads
   Servings:  6
 
      2    Sticks butter, softened
      8 oz Cream cheese, softened
      1 tb Milk
      1 tb Sugar
      1    Egg yolk, beaten
  1 1/2 c  Flour
    1/2 ts Baking powder
      1 cn Solo filling
 
  SOURCE: Natl Cooking Echo 19 Jun 90
  
  Contributed to the echo by: Debra Heng Originally from: Solo company
  
  KOLACHKY from Solo Filling Recipe
  
  Cream butter, cream cheese, milk & sugar together. Add egg yolk. Sift
  together flour and bakin powder. Add to creamed mixture and blend well.
  Refrigerate for several hours or overnight. Turn dough out on lightly
  floured board and roll to 1/4" thickness. Cut with a cookie cutter and make
  a depression with thumb in center of each. Place 1 tsp of filling in each
  center. Bake at 400 F for 10-12 minutes or until
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kuchen
 Categories: Breads, Osg
   Servings:  1
 
      1 ea Yeast cake; loose, softened
    1/2 c  Sugar
      1 c  Lard and butter; mixed
      1 c  Milk
      4 c  Flour
      2 ts Salt
      3 ea Eggs; well beaten
           Sour cream
           Sugar
           Cinnamon
 
  Sift flour and put in large kettle. Add sugar, salt, melted lard and
  butter, milk, yeast and eggs. Mix well and let stand to rise. Mix down with
  spoon, let rise again. Put into pans, let rise. When ready to put into
  oven, cover with thick sour cream, sugar and cinnamon. Bake at 350 F. about
  40 minutes.
  
  Source: Ella Rider, Parma Grange, Cuyahoga County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kulich
 Categories: Breads, Entertain
   Servings:  1
 
    1/4 c  Warm water
      4 tb Sugar
      1 pk Active dry yeast
      1    Egg, beaten
  2 3/4 c  All-purpose flour
      2 tb Butter or margarine, room
           -temperature
      1 ts Salt
    1/2 ts Ground cardamom
    1/4    To 1/2 cup evaporated or
           -fresh milk
    1/2 c  Chopped blanched almonds
    1/4 c  Golden raisins
    1/4 c  Candied orange peel
 
  Makes 1 loaf
  
  Sugar Icing Candied cherries and whole almonds, optional
  
  Combine water, 1 tablespoon of the sugar 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, remaining 3 tablespoons of
  the sugar, butter, salt and cardamom into work bowl. Process until mixed,
  about 5 seconds.
  
  Add yeast mixture to flour mixture.  Process until blended, about 10
  seconds.
  
  Turn on processor and very slowly drizzle just enough milk 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 milk to make
  dough soft, smooth and satiny but not sticky.  Process until dough turns
  around bowl 15 times.
  
  Turn dough onto lightly greased surface.  Knead almonds, raisins and orange
  peel into dough.  Shape dough into ball and place in lightly greased bowlk,
  turning to grease all sides.  Let stand in warm place until doubled, about
  1 hour.
  
  Punch down dough.  Shape dough into smooth ball and place in well greased
  2-pound coffee can or two 1-pound coffee cans.  Cover can with plastic lid.
  Let stand in warm place until doubled (lid should pop off), about 1 hour.
  
  Heat oven to 350 F.  Bake bread on lowest rack of oven until wooden pick or
  cake tester inserted in center comes out clean, 45 - 50 minutes.
  
  Let bread cool in can 10 minutes, then remove from can and place upright on
  wire rack.  Spread Sugar Icing over top of loaf. Decorate with candied
  cherries and almonds, if desired.  Cool.
  
  SUGAR ICING:  Mix 1 cup sugar, 1  tsp butter and 2 to 3 Tbsp milk to make a
  smooth mixture thick enough to spread.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: L. A. Sweet Corn Bread
 Categories: Breads
   Servings: 32
 
 18 1/2 oz Yellow cake mix
     15 oz Corn bread mix
 
  Mix cake and corn bread batters according to package directions. Blend
  together and turn into 2 greased 9-inch square baking pans. Bake at 350F 30
  to 35 minutes, or until corn bread springs back when lightly touched.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: La Maida House Bran Muffins
 Categories: Breads
   Servings: 12
 
      1 c  Sifted Whole Wheat flour
      1 c  Unprocessed bran flakes
    2/3 c  Raisins
    1/3 c  Chopped pecans
      2 ts Baking powder
      2 ts Baking soda
    1/2 ts Salt
      1    Egg; beaten to blend
      3 tb Safflower oil
      2 tb Honey
      2 tb Molasses
      1 ts Cider vinegar
      1 c  Milk
 
  Preheat oven to 425 degrees.  Combine flour, bran, raisins, pecans, baking
  powder, baking soda and salt in large mixing bowl.  Stir thoroughly.  Mix
  egg, milk, oil, honey, molasses & vinegar in small bowl.  Make a well in
  center of dry ingredients.  Add egg mixture and stir only until just
  combined; do not over mix.  Fill muffin cups 2/3 full with batter.  Bake 15
  minutes.  Serve warm.
      Variations-  Add grated carrot, crushed pineapple, chopped prunes,
  chopped apples, cinnamon, or any other fruits and spices.
  
  Source: Bon Appetit magazine, date unknown Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Large Garlic Croutons
 Categories: Breads
   Servings:  1
 
      1 cl Garlic, large
    1/3 c  Olive oil
     12    French bread, slices
           Salt, pinch
 
  Contributed to the echo by: Sallie Austin Originally from: The Ultimate
  Salad Dressing Book by Claire Stancer Large Garlic Croutons Crush the
  garlic with a pinch of salt. Whisk in olive oil. Brush on 12 1/4 ea 4-inch
  thick slices stale French bread. Bake in a preheated 325 degree oven until
  golden, about 15 minutes. Tear into smaller pieces, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Last Word in Nutmeg Muffins
 Categories: Muffins
   Servings: 12
 
      2 c  Flour
    3/4 c  Sugar
      1 tb Baking powder
  1 1/2    Nutmegs, whole; grated
    1/2 ts Salt
      1    Egg
    3/4 c  Heavy cream
    3/4 c  Milk
      5 tb Butter, melted
 
    Preheat oven to 400 degrees. Grease the muffin tins.
      Stir together with a fork the flour, sugar, baking powder, nutmeg,
    and salt in a medium-size bowl, thoroughly combining the ingredients.
  Beat the egg well in a small bowl, then stir in the cream, milk, and butter
  and blend well. Add the cream mixture to the flour mixture and stir only
  until there are no streaks of flour. Don't overmix.
      Spoon batter two-thirds full in each muffin cup. Bake for about 20
    minutes, or until rounded tops are lightly golden. Remove muffins from
  the pan and serve warm. Or cool on a rack and store or freeze for later
  use; warm before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lavash (Armenian Cracker Bread)
 Categories: Breads
   Servings:  8
 
      1 pk Dry yeast
  1 1/2 c  Warm water
      1 ts Salt
      2 c  All-purpose flour
      2 c  Whole wheat flour
           Toasted sesame seeds
 
  Sprinkle yeast into warm water in large bowl and stir until dissolved. Add
  salt. Combine all-purpose and whole wheat flours and add enough to yeast
  mixture to make stiff dough. Turn out on floured surface and knead until
  smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl
  and turn to grease top. Cover and let rise until doubled in bulk, about 1
  1/2 hours. Punch down and let rise again until doubled, about 30 minutes.
  Divide dough into 8 pieces and roll each out on lightly floured surface to
  very thin circle about 9 inches in diameter. Place, one at a time, on
  baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes,
  or until bread appears dry, lightly browned and blistered. Run palest side
  under hot broiler until lightly browned. Cool and store in dry place.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
    1/4 c  Sugar
    1/2 ts Salt
    1/4 c  Butter
    3/4 c  Milk, scalded
      1    Egg plus 1 yolk
    1/4 ts Lemon extract (Use
           -ingredients at room
           -temperature.)
      2 ts Dried or freshly grated
           -lemon peel
 
  "Now you can enjoy a truly tangy lemon taste in a delicate yeast bread with
  a rich dark brown crust."
  
  Put everything into the pan in the order above, select white bread and push
  "Start."
  
  You can also try lime!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Bread
 Categories: Breads
   Servings:  6
 
           Jim Vorheis
      6 tb Butter
    3/4 c  Sugar
      2    Eggs
      3 tb Lemon juice
      2 ts Freshly grated lemon peel
  1 1/2 c  Flour, sifted
      1 ts Baking powder
      1 ts Salt
    1/2 c  Milk
    1/2 c  Chopped walnuts
      3 tb Lemon juice
    1/2 c  Sugar
 
  Cream the butter and 3/4 cup sugar, until fluffy.  Beat in the eggs one at
  a time.  Beat in 3 tablespoons lemon juice and the lemon peel. Combine
  sifted flour, baking powder and salt.  To the butter mixture, add the flour
  mixture alternately with the milk, beating just enough to blend. Fold in
  walnuts.  Line the bottom of a greased 8x4-inch loaf pan with waxed paper.
  Butter the waxed paper and turn batter into the pan. Bang pan down hard on
  the work surface to settle the batter evenly.  Bake at 350 F for 1 hour or
  until a toothpick inserted in the middle comes out clean. Blend the
  remaining 3 tablespoons of lemon juice and 1/2 cup sugar. Pour this mixture
  slowly over the hot bread.  Let the bread remain in the pan until the glaze
  is absorbed, at least 15 minutes. Remove bread from pan, leaving on the
  waxed paper.  Let stand on a rack until completely cooled. Remove waxed
  paper, wrap bread in foil and let sit for 25 hours before slicing.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Chive Pepper Muffins
 Categories: Muffins, Breads
   Servings:  6
 
      2 c  All purpose flour
    1/2 c  Sugar
      3 ts Baking powder
    1/2    To 1 tsp coarsely ground
           -black pepper
    1/2 ts Salt
      1 tb Grated lemon peel
    1/4 c  Chopped fresh chives
    3/4 c  Milk
    1/3 c  Oil
      1    Egg, slightly beaten
 
  Heat oven to 400F.  Grease bottoms only of 12 muffin cups or line with
  paper baking cups.  Lightly spoon flour into measuring cup; level off. In
  medium bowl, combine flour, sugar, baking powder, pepper, salt, lemon peel
  and chives; mix well.  Add milk, oil and egg; stir just until dry
  ingredients are moistened.  Fill greased muffin cups 3/4 full.
  
  Bake at 400 F for 15 to 20 minutes or until light golden brown and
  toothpick inserted in center comes out clean. Cool 1 minute; remove from
  muffin cups.
  
  12 muffins. Source: Pillsbury Classic #126 posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon French Toast
 Categories: Breads
   Servings:  6
 
      1    Loaf frozen French bread
           -dough (or frozen white
           -bread dough)
    1/2 c  Flour
      1 tb Sugar
    1/2 ts Salt
      6    Eggs
      2 tb Grated lemon peel (use
           -fresh, please)
      1 ts Lemon extract
      2 c  Milk
 
  Lemon French Toast xxxxxxxxxxxxxxxxxx
  
  melted butter or margarine
  
  Cut into 12 equal slices, about 1 inch thick.
  
  Beat together flour, sugar, salt and eggs.  Slowly stir in milk, lemon peel
  and lemon extract.  Soak bread in batter until saturated.
  
  Heat butter in skillet.  Cook slices over medium heat on each side until
  golden brown.  Serve warm with honey, powdered sugar, jam or maple syrup.
  
  Note:  You can use store bought French bread.  Day-old gives best texture
  to
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Poppy Seed Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      2 c  All-purpose flour
      2 lg Eggs
    3/4 c  Sugar
      1 c  Buttermilk
    1/4 c  Poppy seeds
    1/4 c  Vegetable oil
      1 tb Baking powder
      1    Grated zest of 1 med. lemon
      1 ts Baking soda
    1/3 c  Fresh lemon juice
    1/2 ts Salt (optional)
      3 tb Sugar
 
  Adjust oven rack to top third position; preheat oven to 400 degrees. Coat
  12-cup muffin pan with vegetable spray. Thoroughly mix flour, sugar, poppy
  seeds, baking powder, baking soda and salt in large bowl. In medium bowl,
  whisk eggs, buttermilk, oil and lemon zest until blended. Pour liquid
  mixture over dry ingredients and fold in with rubber spatula just until
  combined; do not overmix. Spoon batter into prepared muffin cups, dividing
  evenly.  Bake 20 minutes or until tester comes out clean. Meanwhile, stir
  lemon juice and sugar in small bowl until sugar is dissolved; set aside.
  When muffins are removed from oven, pierce tops in several places with
  toothpick (or carefully with fork). Restir lemon glaze, then slowly drizzle
  about 1 tablespoon of lemon mixture over each muffin. Allow muffins to cool
  in pan for 10 minutes to absorb syrup, then remove to rack to cool. Makes
  12 muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon 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
      2    Lemons; grated zest only
    1/3 c  Poppy seeds
 
  This recipe was developed by Richard Simpson, pastry instructor at the New
  York Cooking School.
  
  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. Add lemon zest and poppy
  seeds. Beat until thoroughly mixed. 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: Lemon Raisin Bread
 Categories: Breads
   Servings:  1
 
    1/4    To 1/2 cup warm water
      4 tb Sugar
      1 pk Active dry yeast
      1    Egg, beaten
    1/4 c  Blanched whole almonds
    1/4 c  Mixed candied fruit
    1/4 c  Dark raisins or currants
      2    Pieces pared lemon rind,
           -about 1 1/2 x 1/4-inches
  2 1/4 c  All-purpose flour
      2 tb Butter or margarine, room
           -temperature
    1/2 ts Salt
      1 c  Powdered sugar
    1/4 ts Vanilla
      2    To 3 Tbsp milk
 
  Makes 1 loaf
  
  Combine 1/4 cup of the water, 1 tablespoon of the granulated sugar and
  yeast.  Stir to dissolve yeast and let stand unitl bubbly, about 5 minutes.
  Stir in egg.
  
  Fit processor with steel blade.  Measure almonds, candied fruit and raisins
  into work bowl.  Process on/off 3 or 4 times until mixture is coarsely
  chopped.  Remove from work bowl and reserve.
  
  Place remaining granulated sugar and lemon rind in work bowl. Process until
  rind is minced, 1 to 2 minutes.
  
  Add flour, butter and salt to sugar mixture.  Process until mixed, about 5
  minutes.
  
  Turn on processor and gradually drizzle yeast mixture through feed tube
  into flour mixture.  Drizzle just enough of the remaining water into flour
  mixture so dough forms a ball that cleans the sides of the bowl. Process
  until dough turns around the bowl about 25 times. Turn off processor and
  let dough stand 1 to 2 minutes.
  
  Turn on processor and very slowly drizzle in enough remaining water to make
  dough soft, smooth and satiny but not sticky. Process until dough turns
  around bowl about 15 times.
  
  Sprinkle nut-fruit mixture evenly over dough.  Process on/off just until
  mixed.
  
  Turn dough onto large greased cookie sheet.  Shape into a ball. Cover with
  inverted bowl or plastic wrap and let stand 20 - 30 minutes. Roll out to an
  8-inch circle.  Cover loosely with plastic wrap and let stand in warm place
  until doubled, about 45 minutes.
  
  Heat oven to 375 F.  Uncover loaf and bake until evenly brown, 25 - 30
  minutes.
  
  Remove bread from cookie sheet and place on wire rack.  Blend powdered
  sugar, vanilla and enough milk to make a smooth mixture thick enough to
  spread.  Spread over bread.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Raspberry Muffins
 Categories: Muffins, Breads
   Servings:  4
 
      2 c  Unbleached Flour
      1 c  Sugar
      3 ts Baking Powder
    1/2 ts Salt
      1 c  Half-And-Half
    1/2 c  Vegetable Oil.
      1 ts Lemon Extract
      2 lg Eggs
      1 c  Fresh/Frozen Raspberries *
 
  *  Frozen raspberries should be without syrup and should not be thawed.
  ~-------------------------------------------------------------------------
  Heat oven to 425F.  Line 12 muffin cups with paper baking cups.  Lightly
  spoon flour into measuring cup; level off.  In large bowl, combine flour,
  sugar, baking powder and salt; mix well.  In small bowl, combine
  half-and-half, oil, Lemon estract and eggs; blend well.  Add to dry
  ingredients, stir until ingredients are just moistened.  Carefully fold in
  raspberries.  Fill prepared muffin cups 3/4ths full.  Bake at 425F 18 - 23
  minutes or until golden brown.  Cool 5 minutes, remove from pans. HIGH
  ALTITUDE:  Above 3500 feet, decrease baking powder to 2 teaspoonsful.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Slice Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      3    Lemons
      1 tb Water
    1/2 c  Sugar, Or More, If Needed
      6 tb Unsalted Butter
      2 c  Flour
      2 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Salt
      2    Eggs
      1 c  Milk
 
  Preheat oven to 400F.  Butter standard size muffin tins. Finely grate the
  zest from the lemons, removing only the bright yellow portion of the peel.
  Set the lemons aside.  Combine the zest, the water and 1/4 cup of the sugar
  in a small saucepan.  Stir over medium heat for about 2 minutes, just until
  the sugar dissolves.  Add the butter and stir until melted, about 1 minute
  longer.  Set aside. With a sharp knife remove and discard all the remaining
  peel from the lemons.  Cut the lemons crosswise into slices about 1/4 inch
  thick; discard any seeds.  You will need about 12 nicely shaped slices. Put
  about 1 teaspoon of the remaining sugar in the bottom of each prepared
  muffin cup and place a lemon slice on top. In a medium bowl, stir and toss
  together the flour, baking powder, baking soda and salt. Set aside. In a
  larger bowl whisk together the eggs, milk and the reserved lemon mixture
  until smooth.  Add the combined dry ingredients and stir just until
  blended. Spoon into the tins, filling about 3/4 full. Bake until a
  toothpick comes out clean, 15 - 20 minutes. Immediately invert the tins;
  the muffins should fall out.  If they resist, nudge them with a knife. *
  Makes about 12 standard muffins. * Source: Williams Sonoma Kitchen Library,
  Muffins and Quickbreads Book.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Walnut Scones
 Categories: Breads
   Servings:  6
 
  1 1/3 c  Unbleached all-purpose flour
    1/4 c  Firmly packed light brown
           -sugar
      1 tb Double-acting baking powder
    3/4 ts Baking soda
      1 ts Salt
    3/4    Stick (6 Tbsp) cold unsalted
           -butter, cut into bits
    2/3 c  Whole-wheat flour
    1/3 c  Miller's bran (try a natural
           -food store)
    3/4 c  Chopped walnuts
    2/3 c  Raisins
  1 1/2 tb Freshly grated lemon rind
      1 lg Egg
    1/2 c  Buttermilk
 
  *   egg wash, made by beating 1 large egg yolk with 1 tsp water  * softened
  butter, assorted jams as accompaniments Into a bowl, sift together the
  unbleached flour, brown sugar, baking powder, soda & salt. Blend in the
  butter until mixture resembles coarse meal, and stir in the whole-wheat
  flour, bran, walnuts & raisins until the mixture is combined. In a small
  bowl, whisk together the rind, egg & buttermilk, add this mixture to the
  flour mixture and stir the mixture with a fork until it just forms a sticky
  but manageable dough. Knead the dough lightly on a floured surface for 30
  seconds and pat it gently into a 3/4 inch thick round. Cut out rounds with
  a 2 or 2-1/4 inch cutter dipped in flour and arrange them on a buttered
  baking sheet. Form the scraps into a ball, pat into 3/4 inch thick round &
  repeat. Arrange the rounds on the baking sheet, brush the tops with the egg
  wash, and bake the scones in the middle of a pre-heated 400 degree oven for
  15 - 17 minutes or until golden.  Serve the scones warm with the butter and
  jams. Per Serving: 230 calories, 5 gm protein, 30 gm carbohydrate, 11 gm
  fat, 39 mg cholestrol, 329 mg sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Yogurt Muffins
 Categories: Muffins, Breads
   Servings: 12
 
           *INGREDIENTS*
      2 c  Flour, white, unbleached
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      2    Eggs, lightly beaten
  1 1/4 c  Yogurt
    1/4 c  Butter, unsalted, melted and
           -cooled
    1/4 c  Sugar
      2 tb Honey
      1 tb Lemon zest, grated
           *** LEMON SYRUP ***
    1/3 c  Lemon juice, fresh
    1/3 c  Sugar
 
  Calories     per serving:             Number of Servings:  12 Fat grams per
  serving:              Approx. Cook Time: 20min Cholesterol per serving:
  Marks:
  
  *DIRECTIONS*
  
  Preheat oven to 375 degrees F.  Sift together flour, baking powder, baking
  soda and salt. In a seperate bowl, whisk together eggs, yogurt, butter, 1/4
  cup sugar, honey and lemon zest. Add the flour mixture and fold until just
  combined. Spoon into buttered muffin tins and bake for 15 to 20 minutes.
  While the muffins are baking, mix lemon juice, 1/3 cup sugar and 3
  Tablespoons water. When the muffins are done, remove them from the oven and
  pierce the top of each one several times with a fork. Brush the syrup over
  the top of each one. Let the muffins cool in the tins for three minutes,
  then cool on a rack. Makes 12 muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon-Cheese Babka
 Categories: Breads
   Servings:  6
 
      1    Envelope active dry yeast
    1/4 c  Sugar
    1/4 c  Very warm water
  3 1/2    To 4 cups all purpose flour
    3/4 ts Salt
      2 ts Grated lemon rind
      2    Eggs plus 2 egg yolks
    1/3 c  Warm milk
      6 tb Butter or margarine,
           -softened
    1/2 c  Raisins
           Powdered sugar
           Cheese filling:
      8 oz Pkg cream cheese
    1/2 c  Cottage cheese
      1    Egg yolk
    1/4 c  Sugar
      1 ts Grated lemon rind
           Crumb Topping:
      3 tb Flour
    1/3 c  Chopped nuts
      3 tb Butter or margarine,
           -softened
      3 tb Sugar
    1/4 ts Ground cinnamon
 
  Yield: 2 - 8 inch cakes
  
  1.  Sprinkle yeast and 1/2 tsp of the sugar over very warm water in a 1 cup
  measure.  Stir to dissolve yeast.  Let stand until bubbly, about 10
  minutes.
  
  2.  Combine 2 cups of the flour, salt, lemon rind and the remaining sugar
  in a large bowl; make a well in the middle.  Beat eggs and egg yolks in a
  small bowl just to mix.  Pour eggs, yeast mixture and warm milk into well.
  Stir liquids into flour until smooth.  Beat well.
  
  3.  Add softened butter gradually, beating well.  Stir in 1 more cup of the
  flour.  Beat until dough leaves the side of the bowl.
  
  4.  Knead on a lightly floured surface; until smooth and elastic, about 8
  minutes.
  
  5.  Press dough into a buttered large bowl, turn to bring buttered side up;
  cover.  Let rise in a warm place, 1 1/2 to 2 hours, or until doubled in
  volume.
  
  6.  While the dough is rising, make Cheese Filling: Beat cream cheese and
  cottage cheese in a small bowl with an electric mixer until smooth; beat in
  egg yolk and sugar.  Stir in lemon rind.
  
  7.  Make Crumb Topping: Combine nuts, flour, butter, sugar and cinnamon in
  a small bowl.  Grease two 8 x 1 1/2 inch pans.
  
  8.  When dough has doubled, punch down, knead in raisins; divide dough into
  four equal parts; press two parts into the bottoms and about 1/2 inch up
  the sides of the prepared pans; spread each with about 1 cup of the cheese
  filling.
  
  9.  Shape remaining dough into 2 8-inch circles; place on top of cheese
  filling.  Press the handle of a spoon into dough around edges to seal.
  
  10. Sprinkle half the crumb topping over each.  Let rise in a warm place
  until dough reaches the top of the pans, about 1 hour.
  
  11. Bake in a preheated 350 F degree oven for 40 minutes; or until the
  cakes sound hollow when tapped.  Cool on a wire rack. (Place foil loosely
  over the crumb topping; invert onto rack, then turn right side up.) Let
  cool at least 30 minutes before serving.  Sprinkle with powdered sugar.
  
  Source: Family Circle, Recipes America Loves Best Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Light Rye
 Categories: Breads
   Servings:  6
 
      4 ts Active dry yeast
      2 tb Caraway seeds
    7/8 c  Rye flour
      3 c  Bread flour
      2 tb Butter
      3 tb Sugar, scant
  1 1/2 ts Salt
  1 1/2 c  Water
 
  Add all ingredients and "start".
  
  Note:  Don't use gluten.
  
  From:  Christine Erickson (MMVH58B) - Prodigy Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lighter Banana Bread
 Categories: Breads
   Servings:  4
 
      3    Ripe bananas
      1 tb Lemon juice
      2 c  Flour
  1 1/2 ts Baking soda
    1/2 ts Salt
    1/2 ts Ground nutmeg
    1/2 ts Ground cloves
      1    Egg
      2    Egg whites
    3/4 c  Sugar
    1/2 c  Vegetable oil
      2 tb Buttermilk
 
  1. Spray a 9-by-5-inch loaf pan with vegetable cooking spray. Line the
  bottom of the pan with wax paper and spray lightly again. Puree the bananas
  with the lemon juice. Sift together the flour, baking powder, soda, salt,
  nutmeg and cloves.
  
  2. With an electric mixer beat together the egg, egg whites, sugar, oil and
  buttermilk on medium speed. Beat in the banana. Slowly add the flour
  mixture, beating just until blended.
  
  3. Transfer the batter to the prepared pan and bake in preheated 350 degree
  oven 1 hour. Test for doneness. Let cool in the pan 5 minutes before
  unmolding. Cool on a rack before cutting.
  
  14 servings; approximate preparation time 20 minutes.
  
  Data per serving: Calories 205 Protein 3g Fat 9g Carbohydrates 30g Sodium
  135mg Saturated fat 1 g Mono unsaturated fat 2g Polyunsaturated fat 4g
  Cholesterol 15mg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lisa's Corny Bread
 Categories: Breads
   Servings: 10
 
MMMMM----------------------LISA CRAWLEY  TSPN00B---------------------------
      3 c  Flour
      1 tb Sugar
      1 ts Salt
    1/2 c  Yellow Cornmeal
  1 1/2 ts Dry Yeast
    7/8 c  Milk; warmed
    1/4 c  Water; plus enough for dough
  1 1/2 tb Butter
 
  Add all ingred. into Bread machine in order per your manufacturer. NOTE:
  Very nice texture and flavor.  A definite DO AGAIN!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Little Cheddar Biscuits
 Categories: Breads, Cheese
   Servings:  8
 
      2 c  Unbleached Flour
      1 ts Mustard, Dry
      1 ts Paprika
    1/4 ts Baking Powder
      1 c  Butter, Room Temperature
     10 oz Cheddar, Sharp, Grated
      1 ts Worcestershire Sauce
 
  Combine the flour, dry mustard, paprika and baking powder in a medium bowl.
  Beat the butter, either by hand or with an electric mixer at medium speed,
  until light and fluffy.  Slowly beat in the cheddar cheese and
  Worcestershire sauce. Gradually add the flour mixture, stirring with a
  fork, until well blended.  On a lightly floured surface, shape the dough
  into a long roll about 1 3/4" in diameter.  Wrap in plastic wrap or foil.
  Place on a platter and refrigerate for at least 2 hours, better overnight.
  Preheat the oven to 325 degrees F.  Slice the dough about 1/3 inch thick.
  With your hands, roll each slice into a ball.  Flatten slightly and place
  on an ungreased baking sheet about 2 inches apart.  Bake 8 minutes in the
  preheated oven.  Biscuits will only brown slightly on the bottom.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Livery Stable Strawberry Bread
 Categories: Breads
   Servings:  2
 
      2 c  Frozen whole strawberries
           - (unsweetened)
           Sugar
      3 c  All-purpose flour; PLUS:
      2 tb All-purpose flour
      2 c  Sugar
      1 tb Cinnamon
      1 ts Salt
      1 ts Baking soda
  1 1/4 c  Oil
      4    Eggs; beaten
  1 1/4 c  Chopped pecans
 
  Place strawberries in medium bowl.  Sprinkle lightly with sugar to taste.
  Let strawberries stand until thawed, then slice.
  
  Preheat oven to 350F.  Butter and flour two 9x5-inch loaf pans.  Combine
  flour, sugar, cinnamon, salt and baking soda in large bowl and mix well.
  Blend oil and eggs into strawberries.  Add to flour mixture.  Stir pecans,
  blending until dry ingredients are just moistened.  Divide batter between
  pans.  Bake loaves until tester inserted in centers comes out clean, about
  45 to 50 minutes.  Let cool in pans on rack for 10 minutes.  Turn loaves
  out and cool completely.
  
  Makes 2 loaves.
  
  Source: The Livery Stable - Bozeman, Montana Typed for you by Karen
  Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Low-Cholesterol Popovers
 Categories: Muffins, Vegetarian, Breads
   Servings:  9
 
      1 c  Unbleached White Flour
    1/4 ts Salt
      1 c  Skim Milk
      1    Egg
      1    Egg White
 
  Preheat the oven to 425 degrees.  Oil muffin or popover tins and preheat.
  
  Combine all the ingredients in a bowl.  Beat with a rotary beater or wire
  whisk just until smooth.  Pour the batter into the hot muffin tins.
  
  Bake for 35 to 45 minutes, or until brown.
  
  Makes 9
  
  One Popover = Calories: 68 Carbohydrates: 11 Protein: 3 Fat: 1 Sodium: 82
  Potassium: 67 Cholesterol: 32
  
  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: Low-Fat Sweet Pastry
 Categories: Desserts, Breads
   Servings: 12
 
    1/2 c  Plus 2 tablespoons
           -oat flour blend
      5 tb All-purpose flour
    1/4 c  Cake flour
    1/2 ts Ground cardamom or cinnamon
  2 1/2 tb Sugar
      3 tb Cold butter, diced
      1 tb Canola oil
  2 1/2 tb Very Cold Water
 
  Sift flour, cardamom and sugar into large bowl. Rub in butter with fingers
  or cut in with pastry blender until size of small peas. Using fork, stir in
  oil. Slowly add cold water, 1 teaspoon at a time, tossing with fork until
  flour is moistened without being wet. Gather dough with moist hands, shape
  into flattened round and let rest about 15 minutes. Roll 1/8-inch thick on
  lightly floures board. (To facilitate rolling, dough may also be rolled
  between sheets of wax paper Or unrolled dough may be placed in pan and
  gently pressed  to cover inside of pan.) Gently lift and press onto 9-inch
  square tart pan with removable bottom. Cut off dough edges. Bake at 425
  degrees F. 10 to 15 minutes or until golden brown. Makes 12 servings. NOTE:
  Unsalted butter will give a more delicate fresh flavor in this pastry. Add
  a dash of salt if using.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mae Regan's Lemon Bread
 Categories: Breads
   Servings:  6
 
      6 tb Margarine
      1 c  Sugar
      2 lg Eggs
  1 1/2 c  Flour
      2 ts Baking Powder
    1/2 c  Milk
      1    Lemon, rind and juice
    1/2 c  Walnuts, ground fine
           -(optional)
 
  Keywords: New England
  
  Lightly oil a regular loaf pan.
  
  Cream margarine, sugar and eggs together.  Add dry ingredients alternately
  with milk and finely grated lemon rind.  Add walnuts.
  
  Bake in a 325 F oven for about 45 minutes.  Remove from oven and prick top
  of bread all over with a toothpick.
  
  Glaze top with a mixture of 1/3 cup sugar and the lemon juice.
  
  For lemon-poppy seed muffins, add about 1/2 cup poppy seeds to batter (or
  more!).  Bake in large muffin tins at 400 F about 20 minutes or until
  golden brown. Glaze as above.
  
  Source: Yankee, April 1993; Provided by Eleanor Lundy
  
  Shared by: Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Malayan Bread
 Categories: Breads, Spicy
   Servings:  6
 
      2 c  Flour
      1 ts Salt
      1 lg Egg, Beaten
           Water For Mixing
           Melted Mutton Fat
 
  Yield:  4 To 5 Breads Cooking Time: 10 To 12 Minutes
  
  Sieve the flour and salt onto a pastry board or table.  Make a hollow in
  the center and pour in the beaten egg.  Add a little cold water and mix to
  a stiff dough.  Knead for several minutes.  Divide the dough into 3 pieces,
  roll each out very thinly.  Spread the dough with the melted mutton fat.
  Pull the dough out by hand until it is paper thin.  Gather up the outside
  ends and knead all together again.  Roll to a very long thin strip.  Gather
  the dough up on one end and roll the strip up.  Roll it out thinly and cut
  out circles 6-inches in diameter.  Heat fat in a frying pan and fry the
  bread on both sides.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mandarin Orange Muffins
 Categories: Muffins, Breads
   Servings: 12
 
  1 1/2 c  Flour
  1 3/4 ts Baking powder
    1/2 ts Salt
    1/4 ts Allspice
    1/4 ts Nutmeg
    1/2 c  Sugar
    1/3 c  Margarine
      1    Egg, slightly beaten
    1/4 c  Milk
     10 oz Mandarin orange tin, drained
           TOPPING (optional)
    1/4 c  Melted butter
    1/4 c  Sugar
    1/2 ts Cinnamon
 
  Note:  tin of broken segments is less expensive than whole segments. About
  a cup of fresh orange pieces could be used.
  
  Sift flour with other dry ingredients.  Cut in Margarine.  Combine egg and
  milk, and add all at once to dry ingredients -- mix only until moistened.
  
  Fold in orange pieces and break them up more if batter seems to dry at
  first.  Fill greased muffin tins 3/4 full.
  
  Bake at 350F for 20 to 25 minutes.
  
  Remove from muffin tins while still warm.  Dip tops in melted butter and
  sugar-cinnamon mixture.  Makes 12 large muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Biscuits
 Categories: Breads
   Servings: 16
 
      2 c  Sifted flour
      3 ts Baking powder
    1/2 ts Salt
      5 tb Shortening
    2/3 c  Milk (about)

MMMMM-------------------THE "LARK" (COOKING, WP51, C------------------------
 
  Sift flour with baking powder and salt.  Cut in shortening until mixture is
  as fine as corn meal. Add milk, mixing until a soft dough is formed. Knead
  lightly on floured board for about 20 seconds.  Roll to about 1/4 inch
  thickness and spread well with soft butter.  Now spread one half of the
  dough very generously with maple sugar which has been scraped from the
  pail. Fold the other half of buttered dough over the sugared half. Cut in 1
  inch squares and place thightly together in buttered baking pan. Bake
  quickly in 450 F. for 15 minutes.
  
  From: Vermont Cook Book Shared By: Pat Stockett ~-- EZPoint V2.2 * Origin:
  "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 03-22-93 (05:46) Number: 3516 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: Maple Bread
 Categories: Breads
   Servings:  6
 
  1 1/2 ts Yeast
      3 c  Bread Flour
      1 tb Butter
      2 tb Dry Milk
      1 ts Salt
      1 tb Sugar
    1/2 c  Maple Syrup warm
    3/4 c  Water warm
 
  Put all ingredients in Hitachi Bread Machine and set bread color for light.
  Now start the regular bread cycle and that's it.
  
  SOURCE:*Jim Bodle 3/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Macadamia Bread
 Categories: Breads
   Servings:  6
 
  1 1/4 c  All purpose flour
      1 c  Whole wheat flour
      1 ts Baking powder
      1 ts Baking soda
    1/8 ts Salt
      1 lg Egg, lightly beaten
    1/2 c  (1 stick) unsalted butter,
           -melted, cooled
    3/4 c  Maple syrup
    3/4 c  Buttermilk
      1 c  (5 oz) macadamia nuts,
           -coarsely chopped
           Maple Cinnamon Glaze
 
  Heat oven to 350.  Butter and flour a 9 x 5 in. loaf pan.  Mix both flours,
  baking powder, baking soda, and salt in mixing bowl.  Whisk egg, butter,
  syrup and buttermilk in separate large mixing bowl until blended. Add flour
  mixture and stir just until smooth.  Fold in nuts. Pour into prepared pan.
  
  Bake until wooden pick inserted in center comes out clean, 40-45 minutes.
  Cool in pan on wire rack 5 minutes.  While bread is cooling, make Maple
  Cinnamon Glaze.  Turn bread out of pan onto rack.  Brush top and sides with
  syrup glaze, using pastry brush.  Let stand 5 minutes, then sprinkle top
  evenly with cinnamon sugar.  Let cool completely before serving. Cut bread
  into 1/2 inch thick slices.
  
  Maple Cinnamon Glaze:
  
  1 Tbsp. sugar 1/4 tsp. cinnamon 2 Tbsp. maple syrup 1 Tbsp. unsalted butter
  
  Mix sugar and cinnamon in small bowl; set aside.  Place syrup and butter in
  small saucepan; heat, stirring occasionally, over low heat until completely
  blended.
  
  From: Good Food 3/87 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Nut Muffins with Apples
 Categories: Breads, Muffins
   Servings: 12
 
      1 c  Rolled Oats
      1 c  Apples, coarsely grated
    1/2 c  Yogurt, plain
      1    Egg, beaten
      2 tb Oil
  1 1/4 c  All Purpose Flour
  2 1/2 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Salt
    1/3 c  Walnuts or Pecans, chopped
    2/3 c  Maple Syrup
 
  In a bowl, combine oats, apple, maple syrup, yogurt, egg and oil. In
  another bowl, combine flour, baking powder, soda, salt and nuts. Stir
  liquid ingredients into flour mixture until just combined; do not overmix.
  Spoon batter into 12 large paperlined muffin tines. Bake in an oven
  preheated to 400 degrees for about 20 minutes or until tops are springy to
  the touch. Let muffins cool on wire rack. Servings: 12
  
  From The Gazette, 92/04/01. Posted by James Lor.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Oatmeal Bread
 Categories: Breads
   Servings:  2
 
      1 c  Regular Rolled Oats
      3 tb Butter, Cut Into Bits
      1 c  Boiling Water
      1 c  Scalded Milk
    1/3 c  Maple Syrup
      2 ts Salt
      2 c  Whole Wheat Flour
      1 tb Quick Rise Instant Yeast
      1    Egg, Beaten
      2 c  All-Purpose Flour
 
  in a large mixing bowl, combine the rolled oats and butter. Pour boiling
  water over and stir until butter melts. Add scalded milk, maple syrup and
  salt. Let mixture cool slightly until warm to the touch (if using a
  thermometer, temperature should read 125 - 130 degrees). Stir in
  whole-wheat flour, yeast and egg; beat vigorously with a wooden spoon until
  smooth. Stir in enough all-purpose flour to make a stiff dough. Turn out on
  floured board and knead, sprinkling surface with additional flour to
  prevent dough from sticking, until smooth and elastic, about 8 - 10
  minutes. Shape into a ball and place a lightly buttered bowl; turn to coat
  dough on all sides with butter. Cover with a clean dry towel and let rise
  for 30 minutes. Punch down dough and divide in half. Shape into loaves and
  place in 2 greased 8 1/2 by 4 1/2 inch loaf pans. Brush tops of loaves with
  melted butter. Cover and let rise in a warm place until double in bulk --
  about 35 - 45 minutes. Bake in an oven preheated to 375 degrees for 35 - 40
  minutes or until done. Turn loaves out of pans and let cool on racks. Makes
  2 loaves. From The Gazette, 91/02/27.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Oatmeal Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      1 c  Quick cooking (Quaker) oats
      3 c  Bread flour
      1 ts Salt
    1/3 c  Maple syrup
      1 tb Cooking oil
  1 1/4 c  Plus 1 Tbsp very warm water
 
  "A light colored, evenly textured bread. Makes great sandwiches with the
  special taste of maple and the health of oats."
  
  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: Maple Pecan Corn Bread
 Categories: Breads
   Servings:  6
 
      1 c  All-purpose flour
      1 c  Yellow cornmeal
      1 ts Baking powder
      1 ts Baking soda
      1 ts Salt
      3 tb Butter or margarine,
           -softened
      2 tb Brown sugar
      2    Eggs
    1/3 c  Maple syrup
    3/4 c  Buttermilk
    1/2 c  Chopped pecans
 
  Additional maple syrup (optional)
  
  Combine flour, cornmeal, baking powder, baking soda and salt; set aside. In
  a mixing bowl, combine butter, sugar and eggs; mix well. Add syrup and
  buttermilk. Stir in dry ingredients just until moistened. Stir in pecans.
  Pour into a greased 8 1/2" x 4 1/2" x 2 1/2" loaf pan. Bake at 350 degrees
  for 35-40 minutes or until bread tests done. Cool for 10 minutes in pan.
  Serve warm with syrup if desired or allow to cool. Yield: 1 loaf.
  
  SOURCE:*Shirley Brownell, Amsterdam, NY, Country Magazine July/Aug. 1993
  POSTED BY: Jim Bodle 8/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Syrup Muffins
 Categories: Muffins, Breads
   Servings:  9
 
    1/4 c  Milk
      1    Egg
  1 3/4 c  Flour
  2 1/2 ts Baking Powder
    1/4 ts Salt
      1 c  Maple Syrup
    1/4    Butter, Melted
 
  Whip milk into beaten egg, using egg beater.  Sift flour, baking powder and
  salt together.  Add to egg and milk mixture a little t a time, alternating
  with maple syrup (this is important).  Fold in melted butter. Bake 25
  minutes in 325F oven in muffin pan. Source: Mrs. Whiting Preston The
  Gasparilla Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Syrup Corn Bread
 Categories: Breads, Osg
   Servings:  1
 
  1 1/8 c  Corn meal; yellow
  1 1/8 c  Wheat flour
      3 ts Baking powder
    1/2 ts Salt
    1/3 c  Maple syrup
      1 ea Egg; well beaten
      1 c  Milk; sweet
      3 tb Shortening
 
  Add shortening to syrup. Mix all ingredients. Pour into shallow, well
  greased pan. Bake 20 minutes in hot oven. Cut into squares and serve hot.
  
  Note: Hot oven is 400 - 450 F.
  
  Source: Grace I. Peebles, Medina Grange, Medina County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Walnut Bread
 Categories: Breads
   Servings:  6
 
      2 ts Yeast
      1 tb Butter
      1 ts Salt
    1/2 c  Maple Syrup, warm
    1/4 c  Walnuts (Ground)
      3 c  Bread Flour
      2 tb Dry Milk
      1 tb Sugar
    5/8 c  Water warm
 
  Shell 1/4 Cup walnuts (about 6 or 7). Grind up in a blender. Warm maple
  syrup in microwave 30 seconds. Put all ingredients in Hitachi Bread Machine
  and set bread color for light. Now start the regular bread cycle and that's
  it.
  
  SHARED BY:*Jim Bodle 1/93, 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Walnut Raised Rolls
 Categories: Breads
   Servings:  6
 
      1 c  Scalded milk
      2 tb Shortening, melted in milk
      1 tb Sugar
    1/2 ts Salt
      1    Yeast cake
  2 1/2 c  Flour
 
  Raise about an hour, or until light.  Roll out about 1/2 inch thick and
  sprinkle with broken walnuts and a very little maple syrup.  Roll up and
  cut off in 1-inch slices.  Place in muffin tins, each one containing a
  tablespoon of maple syrup and a few nuts.  Allow to rise and bake 15 to 20
  minutes in about 400 oven.
  
  From: A Vermont Cook Book Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple-Nut Bread
 Categories: Breads
   Servings:  6
 
  2 1/2 c  Flour
      1 c  Sugar
      3 ts Baking powder
    1/2 ts Salt
      1    Egg, well beaten
      1 c  Milk
    3/4 ts Maple syrup
      1 c  Chopped nuts
 
  Sift together dry ingredients, add milk, egg, and syrup. Mix only until dry
  ingredients are moistened. Stir in nuts. Pour into well greased loaf pan.
  Let stand 20 minutes. Bake 1 hour at 350 F.
  
  From: Steve Herrick Source: [Joyful Jackies 4 H Cookbook - Jacksonville, VT
  submitted by Linda Farrington]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple-Walnut Crunch Corn Muffins
 Categories: Muffins
   Servings: 12
 
    1/2 c  Unsalted butter, room
           -temperature
    3/4 c  Plus 3 Tb, pure maple syrup
    2/3 c  Chopped walnuts
  1 1/3 c  All-purpose flour
      1 tb Sugar
  2 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1 c  Yellow cornmeal
  1 1/3 c  Buttermilk
      2 lg Eggs
    1/4 c  Unsalted butter, melted,
           -cooled
 
  Beat 1/2 cup butter in small bowl until fluffy. Gradually add 1/2 cup maple
  syrup and beat until well blended. (Maple butter can be prepared 2 days
  ahead. Cover and refrigerate. Bring to room temperature before using.)
  
  Preheat oven to 375 deg F. Line twelve 1/2 cup muffin cups with muffin
  papers. Combine walnuts and 3 tablespoons maple syrup in small bowl; set
  aside.
  
  Sift flour, sugar, baking powder, baking soda and salt into medium bowl.
  Mix in cornmeal. In separate bowl beat buttermilk, eggs, melted butter and
  remaining 1/4 cup maple syrup to blend. Add egg mixture to dry ingredients,
  stirring just to combine. Do not overmix.
  
  Divide batter among prepared cups. Spoon some maple-walnut topping over
  each muffin, dividing evenly. Bake until tester inserted into centres of
  muffins comes out clean, about 20 minutes. Remove muffins from pan and cool
  15 minutes. Serve warm with maple butter. Source: Bon Appetit, Nov/91
  Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Margaret's Scones
 Categories: Breads
   Servings: 12
 
      2 c  All Purpose Flour
      3 ts Baking Powder
    1/2 ts Salt
      2 tb Granulated Sugar
      2 tb Shortening, chilled
      2    Eggs
    1/3 c  Milk
    3/4 c  Raisins
 
  Servings: 12
  
  Sift dry ingredients together in a mixing bowl. Cut in shortening until it
  is the size of small peas. Using a small bowl, beat eggs, then beat in milk
  and pour into flour mixture. Stir just until blended; do not overmix or
  dough will become tough. Fold in raisins. Roll out dough on floured surface
  until 2 inches thick, then cut into rounds on greased baking sheet. Bake in
  oven preheated ot 425 degrees for 12 - 15 minutes, or until lightly
  browned. Makes about a dozen.
  
  Recipe by Margaret Hayes. These scones appear in the movie The Dance Goes
  On. Montreal actress Louise Marleau takes them to a Gaspe fair.
  
  From The Gazette, 91/09/18. Posted by James Lor.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marmalade Muffins
 Categories: Muffins, Breads
   Servings:  6
 
      1 c  Oatmeal
      1 c  Buttermilk
      1 c  All purpose flour
    1/4 c  Granulated sugar
      1 ts Baking powder
    1/2 ts Each baking soda, salt
      1    Egg
    1/4 c  Melted butter
      1 ts Vanilla
    1/3 c  Marmalade or raspberry jam,
           -if preferred
    1/4 c  Finely chopped almonds
           -(optional)
 
  Yield: 12 medium muffins
  
  Stir together oatmeal and buttermilk in small bowl.  Add almonds if using.
  Let stand 10 minutes.  Meanwhile, stir together flour, sugar, baking
  powder, baking soda and salt in large bowl.  Stir in egg, butter and
  vanilla.  Mix oat mixture just to combine.  Spoon small amount of batter
  into each greased muffin cup.  Place about 1 tsp marmalade or jam, in
  centre of each and spoon in remaining batter.  Cups should be about
  three-quarters full.  Bake in preheated 400 G oven about 20 minutes or
  until tops are golden brown and slightly firm to the touch.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marshmallow Nut Loaf
 Categories: Breads, Osg
   Servings:  1
 
    1/2 lb Marshmallows
    1/2 c  Sweet cream
    1/2 c  Dates
    1/2 lb Graham crackers
    1/2 lb Walnut or pecan meats
 
  Soften marshmallows in cream, finely crumb graham crackers, quarter dates
  lengthwise, coarsely cut or break walnut or pecan meats. Mix and work into
  loaf, keep in cool place, slice when ready to serve, either alone or with
  whipped cream.
  
  Source: Mrs. Bessie Davis, Leroy Grange, Lake County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mary Rogers's Sourdough Biscuits
 Categories: Breads
   Servings:  4
 
    1/2 c  Active starter
      1 c  Milk
  2 1/2 c  Flour
    1/3 c  Lard or shortening
      1 tb Sugar
    3/4 ts Salt
      2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Cream of tartar
 
  At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup
  of the flour.  Let set overnight if the biscuits are wanted for breakfast.
  If wanted for noon, the batter maybe mixed in the morning and set in a warm
  place to rise.  However, unless the weather is real warm, it is always all
  right to let it ferment overnight. It will get very light and bubbly. When
  ready to mix the biscuits, sift together the remaining cup and a half of
  flour and all other dry ingredients except the baking soda. Work in the
  lard or shortening with your fingers or a fork. Add baking soda dissolved
  in a little warm water to the sponge and then add the flour mixture. Mix
  into a soft dough. Knead lightly a few times to get in shape. Roll out to
  about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter.
  Place close together in a 9 x 13-inch pan, turning to grease tops. Cover
  and set in a warm place to rise for about 45 minutes. Bake in a 375 degree
  oven for about 30 to 35 minutes.  Leftovers are good split and toasted in a
  sandwich toaster.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Medium White Bread
 Categories: Breads
   Servings:  4
 
    3/4 c  Water
      2 c  Bread flour
      1 ts Salt
      2 tb Sugar
      1 tb Dry milk (I use buttermilk)
      1 tb Butter ( slivered)
      1 pk Yeast
 
  Contributed to the echo by: Merrilyn Vaughan Originally from: Hitachi
  Breadmaker book Here is a MEDIUM white bread: Place all ingredients in
  bucket and press 'start'. Process 4 hours and 10 minutes. Remove from
  bucket. Brush with butter for softer crust. Cool. Store....or EAT!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Bread Pudding
 Categories: Breads, Desserts
   Servings:  6
 
      1 qt Water
      1 lb Brown Sugar
      1    3 in stick cinnamon
      1    Whole Clove
      6    Slices toast, cubed (or
           -equivalent of leftover
           -pound cake)
      3    Bananas or apples, sliced
      1 c  Raisins
      1 c  Peanuts, chopped
    1/2 c  Blanched almonds, chopped
    1/2 lb Monterey Jack cheese, cubed.
 
  RE: Mexican Bread Pudding DATE: 03-17-91 AREA: COOKING
  
  Another untried recipe, offered as ransom for recipes stolen, off-topic
  postings, and ill received boasting about Texas.......
  
  Recipe quoted from Elena's Secretes of Mexican Cooking, Elena Zelayeta
  
  "This dessert is usually served during Lent.  The combination of cheese and
  fruits may sound strange, but it's extremely popular in Mexico and I know
  many Americans who rave over it.
  
  Boil water, sugar, stick cinnamon an dclove together until syrupy.  Butter
  a casserole generously and put in a layer of bread or cake cubes. Cover
  with a layer of banana or apple slices and sprinkle with some of the
  raisins, peanuts, almonds and cheese cubes. Repeat the layers until all
  ingredients are used. Remove stick cinnamon and clove from syrup and pour
  syrup over
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Cornbread
 Categories: Breads
   Servings:  8
 
  1 1/2 c  Plain cornmeal
      1 ts Salt
      3 ts Baking powder
      1 c  Cream style corn
      2    Eggs or egg sub.
      1 lg Bell pepper (chop fine)
      1 ts Butttermilk
      2    Jalopeno peppers (chop fine)
      2 c  Sharp cheese - grated
    1/2 c  Chopped onion
    2/3 c  Cooking oil
           Few shakes garlic powder
 
  Contributed to the echo by: Karen Lamm Originally from: Mom Mexican
  Cornbread
  
  Mix all ingredients except cheese. Heat greased iron skillet and pour 1/2
  the mixture into the pan. Put 1/2 of the grated cheese on top, then pour
  remaining mix over it. Put rest of the cheese on top. Bake for 35 minutes
  at 350F. Cool for at least 30 minutes before cutting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Cornbread
 Categories: Breads
   Servings:  1
 
  1 1/2 c  White cornmeal
    1/2 c  Flour
      1 tb Sugar
      2 ts Baking powder
      1 ts Baking soda
      1 ts Salt
      1 c  Sharp cheddar cheese, grated
      3 ea Fresh jalapeno chiles,seeded
           -& finely chopped
      2 lg Eggs
  1 1/2 c  Buttermilk
      3 tb Unsalted butter
 
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Spoon Bread
 Categories: Breads, Cheese
   Servings:  6
 
      1 lb Can cream-style corn
    3/4 c  Milk
    1/3 c  Melted butter, bacon fat, or
           -chicken fat
      3 lg Eggs
      1 c  Coarsely ground cornmeal
    1/2 ts Soda
      1 ts Salt
      1 c  Grated Cheddar, Jack, or
           -Mozzarella cheese
      1 md Onion, minced and sauteed
           -(optional)
 
  Combine the cream style corn, the milk, melted butter or fat, and the eggs
  in a large bowl.  Blend thoroughly.  Stir together the cornmeal, soda and
  salt to blend, and then stir into the liquid mixture, blending thoroughly.
  Pour half the batter into a buttered 9 inch square pan. Spread with the
  grated cheese, and the onion if used.  Cover with the remaining batter, and
  if desired, sprinkle with more cheese and onion. Bake in a 400 oven for 45
  minutes, or until browned and done.  Cool slightly before cutting.
  
  From: A World of Breads by Dolores Casella Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Microwave Pumpkin Coffee Cake
 Categories: Microwave, Breads
   Servings:  6
 
    1/3 c  Margarine or butter
    1/2 c  Firmly packed brown sugar
    1/3 c  Sugar
  1 1/4 c  Flour
    3/4 ts Pumpkin pie spice
    1/2 ts Salt
    1/4 ts Cinnamon
    1/4 c  Chopped nuts
    1/2 ts Baking powder
    1/4 ts Baking soda
    1/2 c  Dairy sour cream
    1/2 c  Cooked, mashed pumpkin
      1    Egg
           GLAZE
    1/4 c  Powdered sugar
      1 ts Margarine or butter
      1 ts To 2 ts milk
 
  FROM:      Barbara Sherrick
  
  MICROWAVE PUMPKIN COFFEE CAKE
  
  **
  
  In 2 quart microwave safe bowl, melt 1/3 C margarine on HIGH for 30 - 45
  seconds or until melted; stir in brown sugar and sugar.  Lightly spoon
  flour into measuring cup; level off.  Mix in flour, pumpkin pie spice and
  salt until crumbly.  Remove 1/2 C of mixture to small bowl; add nuts and
  cinnamon.  Mix well; set aside.  To remaining mixture add baking powder,
  baking soda, sour cream, pumpkin, and egg.  Beat until smooth. Pour batter
  into ungreased 8 or 9 inch round microwave safe dish. Sprinkle with
  reserved mixture.
  
  Microwave on MEDIUM for 8 minutes, rotating dish 1/4 turn halfway through
  baking.  Microwave on HIGH for 3-1/2 to 5-1/2 minutes or until cake pulls
  away from sides of dish, rotating dish once halfway through baking. Let
  stand 5 minutes on flat surface.
  
  In small bowl, combine powdered sugar, 1 tsp margarine and enough milk for
  desired drizzling consistency.  Drizzle glaze over coffee cake. Serve warm
  or cold.  8 - 10 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mighty Muffins
 Categories: Breads
   Servings: 12
 
           Karen Mintzias
  1 1/2 c  Whole bran cereal
      1 c  Skim milk
      1    Egg, beaten
    1/3 c  Molasses
    1/4 c  Butter or margarine, melted
    1/2 c  All-purpose flour
    1/2 c  Whole-wheat flour
      2 tb Toasted wheat germ
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 c  Raisins
    1/2 c  Chopped nuts
 
  In a small mixing bowl combine bran and milk; let stand for 3 minutes. Stir
  in egg, molasses, and butter or margarine; set aside.
  
  In a medium mixing bowl combine all-purpose flour, whole wheat flour, wheat
  germ, baking powder, and baking soda.  Make a well in the center. Add bran
  mixture; stir til moistened.  Fold in raisins and nuts.
  
  Grease muffin cups or line with paper bake cups; fill two-thirds full. Bake
  in a 400 F oven for 20 to 25 minutes or til muffins are done.  Cool. Cover
  and chill to store.
  
  Per muffin: 159 cal., 5 g pro., 21 g carbo., 8 g fat, 33 mg chol., 227 mg
  sodium.  USRDA: 11% vit. A, 10% vit. C, 9% iron.
  
  Source: Better Homes and Gardens 1986 Best-Recipes Yearbook Typed for you
  by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls)
 Categories: Vegetarian, Breads
   Servings:  6
 
           Karen Mintzias

MMMMM-------------------RICE AND CHICK PEA STUFFING------------------------
  1 1/2 c  Chopped spring onions
    1/4 c  Olive oil
      1 c  Long grain rice
      1 c  Canned chickpeas, drained
    1/2 c  Finely chopped parsley
      1 c  Chopped, peeled tomatoes
    1/2 ts Ground allspice
           Salt
           Freshly ground black pepper

MMMMM----------------------------TO FINISH---------------------------------
     24    Cabbage leaves
      3    Garlic cloves
      1 ts Salt
      1 ts Dried mint
    1/4 c  Lemon juice
    1/2 c  Olive oil
 
  Gently fry spring onion in 1/4 cup olive oil for 2-3 minutes.  Turn into a
  bowl and add remaining stuffing ingredients, adding salt and pepper to
  taste.
  
  Remove leaves from cabbage carefully so as not to tear them, counting
  larger leaves as 2.  Par-boil cabbage leaves in boiling water until limp
  enough to handle, cooking leaves in 2 to 3 lots.  Drain in a colander.
  
  Cut out larger part of centre rib in each leaf and cut larger leaves in
  half down centre.  Line base of a deep pan with ribs and any torn leaves.
  
  Place a generous tablespoon stuffing on base of each leaf, roll up once and
  tuck in sides to contain filling.  Roll to end of leaf.  Repeat with
  remaining ingredients.
  
  Crush garlic with salt and blend in crumbled, crushed mint and lemon juice.
  
  Pack rolls flap side down in lined pan, sprinkling some of the garlic-lemon
  mixture and olive oil between layers of rolls.  Invert a plate on top of
  the rolls to keep them intact during cooking.  Add enough cold water to
  just cover rolls and put lid on firmly.
  
  Bring to the boil on medium heat, reduce to low and simmer gently for 45
  minutes.  Remove from heat and leave aside for 30 minutes.  Serve lukewarm
  or cold.
  
  Source: The Complete Middle East Cookbook - by Tess Mallos Typed for you by
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Millet Muffins
 Categories: Muffins
   Servings:  6
 
      2 tb Soy powder
      1 c  Warm water
    3/4 c  Millet flour
      2 tb Rye flour
    1/4 c  Wheat germ
      2 ts Dry yeast
    1/4 c  Lukewarm water
      1    Egg, beaten
      1 tb Honey
      1 tb Oil
    1/2 ts Salt
    3/4 c  Brown rice flour
    1/2 ts Caraway seeds (optional)
 
  Oil muffin tins lightly and place one paper baking cup which has also been
  well oiled, in each muffin cup. Combine soy powder and warm water, using a
  wire whisk and blend with millet flour, rye flour, and wheat germ. Dissolve
  yeast in warm water and add to flour mixture.  Let rise about 30 minutes.
  Preheat oven to 400. Add egg, honey, oil, salt, rice flour and caraway
  seeds.  Mix the batter well and pour into prepared paper cups. Bake in
  preheated oven for about 20 minutes. Yield: 1 dozen
  
  From: The Rodale Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Millet Muffins
 Categories: Breads, Vegetarian
   Servings: 12
 
  1 1/2 c  Millet flour
    1/2 c  Soy flour
      1 tb Baking powder
    1/2 ts Salt (optional)
    1/4 ts Orange flavoring
      1 c  Water or orange juice
    1/4 c  Vegetable oil
    1/4 c  Rice syrup or honey
 
  Combine all dry ingredients in a medium bowl. Mix all liquid ingredients
  together, then add to dry ingredients. Put mixture in well oiled muffin
  tins (makes 12 muffins. You can also make a loaf bread from this.) Bake at
  375(F) for 15-20 minutes (35-40 for loaf) or until done.
  
  This recipe comes from Arrowhead Mills Posted by: kupstas@cs.unc.edu
  (Eileen Kupstas)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Miniature French Breakfast Puffs
 Categories: Breads
   Servings: 48
 
    1/3 c  Soft Shortening/Butter Mix
    1/2 c  Sugar
    1/4 ts Nutmeg
      1    Egg
    1/2 c  Milk
  1 1/2 c  Sifted Flour
    1/3 c  Butter, Melted
  1 1/2 ts Baking Powder
    1/2 c  Sugar
    1/2 ts Salt
      1 ts Cinnamon
 
  Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix
  shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking
  powder, salt and nutmeg.  Stir flour mixture and milk alternately into
  sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15
  minutes or until golden brown. Dip immediately in melted butter, then in
  mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mint and Yogurt Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
      1 c  Plain yogurt
      3 tb Chopped fresh mint
      1    Fresh yellow lemon rind,
           -grated
      2 ts Honey
      1 ts Butter (Use ingredients at
           -room temperature.)
    1/4 c  Plus 1 Tbsp warm water
 
  "Imagine a bread with the high protein of wholesome yogurt. It's a fresh
  bright minty bread, with just a hint of lemon. It's fabulous."
  
  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: Mississippi Cornbread Robert
 Categories: Breads
   Servings:  6
 
      2 c  Stoneground White Cornmeal
      1 ts Baking Soda
      1 ts Salt
      2 lg Eggs
      2 c  Buttermilk
    1/3 c  Bacon Drippings Or Crisco
 
  Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch
  cast iron skillet. Heat skillet in oven until fat is smoking hot, while
  preparing batter. (This should take no more than 5-10 minutes.) Thoroughly
  combine cornmeal, baking soda, and salt in medium bowl. Add eggs and
  buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all
  but 1 tablespoon of hot fat into batter, continuing to beat quickly with
  whisk to incorporate fat. Turn skillet around to coat sides and bottom
  thoroughly with remaining fat. Pour batter into skillet. Bake on top rack
  of oven for 25-30 minutes, or until top of cornbread is firm. Turn
  cornbread onto plate and slip back into skillet upside-down. Return to oven
  for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Modern Potato 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
    1/4 c  Instant nonfat dry milk
      2 tb Instant mashed potato flakes
      2 tb Butter or margarine
      1 ts Salt
      2    Eggs, beaten
           Butter or margarine
 
  Makes 1 loaf
  
  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, dry milk, potato flakes, 2
  tablespoons of the 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 eggs and 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.  Shape into a ball and place on
  greased cookie sheet.  Roll or pat into a circle about 8 inches in
  diameter.  cover loosely with plastic wrap and let stand in warm place
  until doubled, 1 to 1 1/4 hours.
  
  Heat oven to 375 F.  Uncover bread and bake until golden and loaf sounds
  hollow when tapped, about 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: Molasses and Ginger Scones
 Categories: Breads
   Servings:  6
 
  1 7/8 c  Whole wheat flour; -OR-
      2 c  Unbleached white
      2 tb Brown sugar, firmly packed
    1/2 ts Baking soda
      1 tb Baking powder
    1/2 ts Ginger
      4 tb Butter; cut into bits
      1 lg Egg; beaten
      2 tb Molasses
    1/2 c  Lowfat yogurt
    1/4 c  Raisins
 
  PREHEAT OVEN TO 425F. Line a cookie sheet with parchment. Using a wooden
  spoon, mix the flour, sugar, baking soda and powder and ginger together.
  Stir in the butter, then the egg, followed by the molasses, yogurt and
  raisins. Mix until too thick to stir. Flour a flat surface and turn the
  dough onto it. Form the dough into a ball and knead until it holds together
  nicely, adding flour if the dough sticks to your hands. The dough should be
  slightly tacky. Pat the ball down to 1/2-inch thickness, and cut hearts
  from it. Place the hearts on the cookie sheet and bake until golden brown
  and firm, about 15 minutes. Serve with jam and tea. Makes 6 large
  heart-shaped scones.
  
  Timid Moon in Camden, Maine
  
  JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Molasses Brown Bread
 Categories: Breads
   Servings:  4
 
  2 1/2 c  Whole Wheat Flour
  1 1/2 c  Wheat Germ
    1/3 c  Brown Sugar
    1/2 ts Salt
      1 c  Raisins, Mixed Dark & Light
      2 ts Baking Soda
  1 7/8 c  Buttermilk
    1/3 c  Molasses
 
  Preheat oven to 325 degrees F.  Grease a 9 X 5 X 3-inch pan.  Combine
  flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix
  well.  In a second mixing bowl, mix baking soda, buttermilk and molasses,
  using a wooden spoon.  This misture will start to bubble. Immediately mix
  it into the dry ingredients.  Spoon the batter into the greased pan. Bake
  at once.  The bread is done when a toothpick comes out clean, about 1 hour.
  Turn out of the pan and cool on a wire rack. Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Molasses Refrigerator Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      4 c  Unbleached Flour, Sifted
      2 ts Baking Soda
      1 ts Salt
      1 ts Ground Cinnamon
      1 ts Ground Ginger
    1/4 ts Ground Cloves
    1/4 ts Ground Allspice
    1/4 ts Ground Nutmeg
  1 1/3 c  Vegetable Shortening
      1 c  Sugar
      4 lg Eggs, Slightly Beaten
      1 c  Molasses
      1 c  Butter/Sour Milk
      1 c  Raisins
 
  Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice
  and nutmeg; set aside. Cream together shortening and sugar in mixing bowl
  until light anf fluffy, using electric mixer at medium speed. Add eggs beat
  well.  Blend in molasses and butter/sour milk. Add dry ingredients all at
  once, stirring just enough to moisten. Stir in raisins. Spoon into greased
  3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20
  minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter
  can be stored in refrigerator in covered container for up to 3 weeks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Molly's Corn Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      1 c  Sour Cream or Yogurt
      1 ts Baking Soda
      4 oz Butter, melted
      2 lg Eggs, beaten
    1/2 c  Sugar
      1 c  Corn Meal
      1 c  Flour
  1 1/2 ts Baking Powder
 
  Mix sour cream or yogurt with the baking soda and set aside. In a large
  bowl place the butter, sugar, corn meal and eggs. Stir well. Add the flour
  mixture alternating with the sour cream mixture, beginning and ending with
  the dry ingredients. Grease 12 regular muffin tins and bake 25-30 minutes
  in a preheated 350oF oven.
  
  Source: "The Yankee Kitchen" 04-01-93 (#4) [Pauline]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Molly's Stuffed French Bread
 Categories: Breads
   Servings: 20
 
    1/2 c  Miracle whip salad dressing
           -or miracle whip light
      1 pk Liver sausage
    1/3 c  Finely chopped walnuts
      1 tb Each chopped - onion,
           -parsley
    1/2 ts Dry mustard
      1    Baguette loaf
 
  Combine all ingredients except for bread.  Blend well. Slice off ends of
  bread.  Cut into four.  Scoop out bread leaving 1/2 inch shell.  Tear
  removed bread into small pieces.  Blend into filling. Fill each shell with
  1/3 cup mixture.  Wrap securely in plastic wrap;chill at least 1 hour.  Cut
  into 1/2 inch slices to serve.  Makes 20 slices.
  
  Origin:  June Reader's Digest (Canadian) Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mom's Basic White Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 c  Flour
      1 tb Sugar
      1 ts Salt
      2 tb Nonfat dry milk powder
      1 tb Butter (Use ingredients at
           -room temperature)
  1 1/4 c  Warm water
 
  "A truly universal favorite in our home. Smells just as good as when mom
  used to make it. It's not only better than store-bought, it's totally
  preservative-free."
  
  Pour the yeast to one side of the inner pan. Add the rest of the
  ingredients in the order given. Select white bread and push "start" and see
  how difficult it is to wait till this perfect golden brown loaf is ready to
  eat.
  
  BE CREATIVE! Experiment with DAK;s Auto Bakery. Try adding chopped nuts,
  fresh or dried fruit and more.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mom's 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.
  Mrs. Schmidt says that 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
  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: Mom's Six Week Muffins
 Categories: Muffins, Breads
   Servings: 60
 
     10 c  Fruit Bran Cereal (425gbox)
      5 c  Flour
      3 c  Sugar
      5 ts Baking Soda
      2 ts Salt
      2 ts Cinnamon
      5 c  Sour Milk
           Or
      5 tb Vinegar + 5 Cup Milk
      4    Eggs
      1 c  Oil
 
  Measure dry ingredients into a very large mixing bowl that has a lid.  Add
  eggs, oil and milk.  Blend well.  Stores for 6 weeks in frig.  Fill muffin
  cups 1/2 full and bake at 400F for 15-20 minutes. OR:  mix all dry
  ingrediants to store... use as follows (for 12 muffins) 3 c mix 1 c milk
  (sour or add 1 tb vinegar) 1/4 c oil 1 egg (minus yolk for less
  cholesterol). NOTE: this mix works well with Raisin Bran, Fruit N Fibre, OR
  just bran cereals.. dryed apple bits may be a nice addition..
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Monkey Bread
 Categories: Breads
   Servings:  6
 
    1/2 c  Pecans
      1 ts Cinnamon
    1/2 c  Sugar
      3 cn Biscuits
      1    Stick Of Butter
      1 c  Brown Sugar
 
  Place pecans in bottom of Bundt pan.  Combine cinnamon and sugar.  Cut each
  biscuit into quarters and roll in sugar mixture.  Stack biscuits in pan.
  Combine butter and brown sugar.  Pour over biscuits.  Bake 30-40 minutes at
  350F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Monkey Bread
 Categories: Breads
   Servings:  1
 
      2 pk Dry yeast, dissolved in...
      1 c  Water
      1    Egg
      4 tb Sugar
      1 ts Salt
    1/2 c  Cooled melted margarine
  3 1/2 c  Flour
 
  Add egg, sugar, and salt to yeast mixture as well as margarine.  Stir in
  flour and beat well with a wooden spoon.  Cover and let rise in warm place
  until doubled in bulk.  Then roll out to about 1/4 inch thickness. Cut in
  diamond shaped pieces with cookie cutter, dip in melted margarine and
  arrange in a tube pan.  Let rise again until double.  Bake in a 400 degree
  oven for 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moravian Christmas Loaf
 Categories: Penn-dutch, Breads
   Servings:  1
 
      3 c  Milk
      1 c  Butter
      1 c  Sugar
    1/2 c  Yeast, Dissolved In:
    1/4 c  Warm Water
      6 c  Flour
      1 ts Salt
    1/2 lb Raisins, Chopped
    1/2 lb Currants
    1/4 lb Citron, Chopped
    1/2 c  Almonds, Blanched, Sliced
 
  Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups
  of flour and the salt. Mix well. Cover and set aside to rise in a warm
  place, over night. In the morning, scald the other cup of milk and add the
  butter and stir until melted. Combine with the yeast mixture and add the
  sugar and the balance of the flour, kneading the dough well, until it is no
  longer sticky. Use more flour if necessary. Combine the fruit and sprinkle
  with some flour and add to the dough, mixing well. Cover and let rise again
  until double in bulk. Shape in small loaves, place in small pans, and
  sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400F for
  40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: More Fillings for Tassies
 Categories: Breads
   Servings:  6
 
  6 1/2 tb Sugar
    1/4 c  Butter
    1/4 c  Lemon juice
      2    Eggs
    1/4    To 1/2 tsp lemon peel
 
  SOURCE: Natl Cooking Echo 19 Jun 90
  
  Contributed to the echo by: Debra Heng
  
  I haven't made these lemon ones yet, but I scaled down a larger recipe from
  some cookbook to resemble the pecan tassie proportions, hoping to have
  enough lemon filling for a batch of tartlets. So it may or may not be
  enough, thought I'd let ya know.
  
  LEMON TASSIE FILLING
  
  In a small saucepan over low heat, cook the 1 st three until dissolved.
  Beat the eggs with a mixer and add the hot mix very slowly, mixing
  constantly. Then return mix to the saucepan and cook for about 3 minutes
  until it's of pudding consistency. Stir in lemon peel. Let cool to room
  temp. Fill each tartlet with about 2 tsps of the lemon mix. Bake at 350 F
  for 20-25 mins., or until golden.
  
  The back of the tart tamper package also suggested some other fillings,
  like cherry or blueberry pie filling, or vanilla pudding topped afterwards
  with a strawberry or a few blueberries (glaze with some heated currant
  jelly).
  
  Or make hors d'oeuvres by filling with your favorite quiche recipe, or
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: More Rice Breads
 Categories: Breads
   Servings:  6
 
  5 1/2 c  Brown rice flour (830 g)
    1/2 c  Garbanzo flour (70 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 ml)
    1/4 c  Methocel (28 g)
 
  The next two (also from Laurel's Kitchen Bread Book) use the previous
  recipe as a basis, with just a few changes.
  
  GARBANZO RICE BREAD
  
  This bread has a mellower flavor and keeps better than the plain Brown Rice
  Bread.
  
  Follow the mixing and rising instructions for Brown Rice Bread.  Use only
  two loaf pans and bake slightly longer, about 50 minutes to an hour.
  
  SOY-RAISIN RICE BREAD
  
  Denser, cakier, more filling, this bread adds variety and interest. The
  slice is golden in color and soft, almost like pound cake.
  
  6 cups brown rice flour (600 g) 2 tablespoons soy flour (7 g) 1 tablespoon
  salt (16.5 g) 2 2/3 cups tepid water (635 ml) 4 teaspoons active dry yeast
  (1/2 oz or 14 g) 1/2 cup warm water (120 ml) 1/3 cup honey (80 ml) 1/4 cup
  oil (60 ml) 1/2 cup raisins (70 g) 1/4 cup methocel (28 g)
  
  Mix and let rise like Brown Rice Bread, incorporating the soy flour into
  the first mixing and the raisins along with the honey.  Divide the dough
  into two loaves only, and bake cooler and longer, at 325 deg.F. for 50 to
  60 minutes, or until done.
  
  Posted by Kyosho Connick. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mrs. Humphries Scones
 Categories: Breads
   Servings:  8
 
      1 c  Unbleached all purpose flour
    1/2 c  Sugar
      2 ts Baking powder
      3 tb Butter or margarine
    1/2 c  Raisins (plumped in milk,
           -and drained, if you have
           -time)
      1    Egg
    1/2 ts Lemon extract
 
  From the King Arthur Flour 200 th Anniversary cookbook.  Mrs. Humphries was
  an elderly English woman who lived in a little pink house. Her scones are
  rich and delicious.
  
  less than 1/4 cup milk sugar to sprinkle on tops, (optional)
  
  Preheat your oven to 425F.  Combine the flour, sugar, and baking powder.
  Rub in the butter or margarine with your fingertips. Add the raisins,egg,
  and lemon extract. "MUSH IT UP AND ADD JUST ENOUGH MILK TO MAKE IT SAFT,
  BUT NOT TOO STICKY: were Mrs. Humphries original directions. Drop BIG tbsp
  of the batter onto a greased cookie sheet. Sprinkle the top with sugar if
  you want a sweet finished scone. Bake for 12-15 minutes,depending on size.
  Makes 8-10 scones.
  
  Origin: Cookbook Digest Mar/Apr 93 Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Muffin Mix
 Categories: Muffins, Breads
   Servings:  1
 
      8 c  Unbleached All-purpose Flour
    1/3 c  Baking Powder
      1 c  Vegetable Shortening
    2/3 c  Sugar
      1 tb Salt
 
  In a large bowl, combine flour, sugar, baking powder and salt.  With a
  pastry blender, cut shortening into dry ingredients until evenly
  destributed.  Put in a large airtight container. Lable as MUFFIN MIX and
  stor in a cool, dry place.  Use whthin 10 to 12 weeks.  Makes about 10 cups
  of MUFFIN MIX.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Muffins and Crumpets (Mrs. Beeton's)
 Categories: Breads, Mrs. beeton
   Servings: 24
 
      1 qt Water
      2 oz Yeast
    1/2 lb Potatoes
    1/2 oz Salt
 
  Makes 24 Muffins or Crumpets
  
  flour
  
  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 cloth 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.
  
  From: Mrs. Beeton's All About Cookery, Ward, Lock & Co., Ltd., London &
  Melbourne, (circa 1890's).
  
  Posted by June Hoffman, 8/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Muffins
 Categories: Muffins, Breads
   Servings: 20
 
  2 1/2 c  All-purpose flour
  3 1/2 ts Baking powder
    1/2 ts Salt
      2 tb Sugar
      1 c  Milk
      1    Egg
      1 c  Raisins or chopped berries
           -=OR=- Other fruit
 
  PREHEAT OVEN TO 350F. Mix flour, baking powder, salt and sugar together.
  Beat in the milk and egg until smooth. Mix in the fruit. Place in buttered
  and floured muffin tins and bake for 25 minutes.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Muffuletta Bread
 Categories: Creole, Breads
   Servings:  1
 
      1 c  Warm water (110f, 45c)
      1 tb Sugar
    1/4 oz Active dry yeast
      3 c  Bread flour
  1 1/2 tb Vegetable shortening
      1 x  Sesame seeds
 
  In a 2-cup glass measuring cup, combine water and sugar.  Stir in yeast.
  Let stand until foamy, 5 to 10 minutes.  In a food processor fitted with
  the steel blade, combine 3 cups flour, salt and shortening. Add yeast
  mixture.  Process until dough forms a ball, about 5 seconds. Stop machine;
  check consistency of dough.  It should be smooth and satiny. If dough is
  too dry, add more warm water, 1 tablespoon at a time, processing just until
  blended.  If dough is too sticky, add more flour, 1 or 2 tablespoons at a
  time, processing just until blended. Process 20 seconds to knead. Lightly
  oil a large bowl, swirling to coat bottom and sides. Place dough in oiled
  bowl; turn to coat all sides. Cover bowl with a plastic wrap. Let rise in a
  warm, draft-free place until doubled in bulk, about 1-1/2 hours. Lightly
  grease a baking sheet.  When dough has doubled in bulk punch down dough;
  turn out onto a lightly floured surface.  Form dough into a round loaf
  about 10 inches in diameter; place on a greased baking sheet. Sprinkle top
  of loaf with sesame seeds; press seeds gently into surface of loaf. Cover
  very loosely with plastic wrap; let rise until almost doubled in bulk, 1
  hour.  Place rack in center of oven. Prheat oven to 425F (220C). Remove
  plastic wrap.  Bake loaf in center of preheated oven 10 minutes. Reduce
  heat to 375F (190C); bake 25 minutes. The loaf is done when it sounds
  hollow when tapped on bottom. Cool completely on a rack before slicing.
  Makes 1 loaf. From Terry Thompson's Cajun-Creole Cooking. Published by
  HPBooks Inc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Multi-Grain Bran Bread
 Categories: Breads
   Servings:  4
 
    1/2 c  Warm water (105 to 115F)
      3 pk Active dry yeast
      4 c  Warm water
      2 tb Sugar
      1 c  Unprocessed wheat bran
      1 c  Untoasted wheat germ
      1 c  Oatmeal
      1 c  Rye flour
      4 c  Unbleached white flour
      4 c  Whole wheat flour
      2 tb Salt
      6 tb Oil
    3/4 c  Honey
 
  Servings: 4
  
  Sprinkle yeast over the 1/2 c warm water and let dissolve. Combine the
  yeast with the warm water, sugar, wheat bran, wheat germ, oatmeal, rye
  flour, 2 c unbleached flour, salt, oil and honey and beat well to make a
  sponge.  Let rise until bubbly, about 30 minutes.  Add whole wheat flour
  and remaining 2 c unbleached white flour to make a stiff dough and knead
  till smooth.  Cover, let rise till doubled in bulk. Punch down.  Form into
  loaves or rolls.  Let rise again till double.  Bake at 350 degrees F. for
  45 minutes to one hour.  Makes 4 loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mustard Bread
 Categories: Breads
   Servings:  6
 
    1/3 c  Butter
      2 ts Mixed English mustard
      1 ts Parsley, chopped
      1    French bread stick
 
  1.  cream first 3 ingredients till light and fluffy.
  
  2.  cut loaf into diagonal slices, three quarters of the way through.
  spread mixture in between slices and on top of loaf.
  
  3.  wrap in foil and bake at 200 degrees c for 10 minutes. uncover and bake
  for a further 5 minutes. serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: My Best Raisin Bread
 Categories: Breads
   Servings:  999
 
  1 1/8 c  Water
      3 c  Bread flour
  1 1/2 ts Salt
      3 tb Browm sugar
  1 1/2 tb Butter
  1 1/2 tb Dry milk
      1 tb Cinnamon
  1 1/2 ts Dry yeast
    3/4 c  Raisins
 
  Place all ingredients in order listed (for Hitachi machine). Set on regular
  or rapid bread settings.  Adjust as needed for your machine.
  
  This was adapted by me from a recipe which came with my machine.  I find
  this to be equal to the raisin bread we used to get fresh from the bakery.
  It is a heavy, rich and sweet loaf. Excellent for snacking or breakfast.
  
  Typed for you by: Joan Mershon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mystery Bread
 Categories: Breads
   Servings:  3
 
      2 tb Dry Yeast OR 2 Pre-
           Measured Packages
    1/4 c  Nonfat Dry Milk
      2 ts Aniseed Crushed
  5 1/2 c  Unbleached Flour
    1/2 c  No Sugar Apple Juice
    3/4 c  Unsweetened Pinapple Juice
  1 1/4 c  Water
      2 ts Freshly Grated Orange Rind
    1/2 ts Cinnamon
      1 ts Honey
      1 ts Oleo + 1/2 t. For Bowl
    1/2 c  Each Whole-Wheat Flour And
           Buckwheat Flour
    1/2 ts Unsalted Corn Oil
           Margarine For Pans OR
           Use Spray
 
  Preheat Oven  To 375 F. 5O Cal. Per 3/8 Inch Slice
    (Fat 0.5.  Chol. O.) 1. in A Large Mixing Bowl, Combine Yeast, Milk,
  Aniseed & 2 C. Unbleached Flour. 2. in A Saucepan, Combine Juices, Water,
  Orange Rind, Cinnamon, Honey & 1 T. Oil. Heat Until Warm. (105 To 115 F.)
  Pour Over Dry Ingredients. Beat With A Wooden Spoon For 1 Min. Cover With
  Plastic Wrap & Let Stand For 10 Min.  3.  Add Whole-Wheat Flour, Buckwheat
  Flour And All But 1/2 C. Of Balance Of Unbleached Flour, 1/2 Cup At A Time,
  Beating With Wooden Spoon After Each Addition. After Adding 4 1/2 C. Of
  Flour, Dough Will Become Difficult To Beat With Wooden Spoon. Scoop Up &
  Turn Onto Lightly Floured Board & Knead, Adding Balance Of Flour, If
  Necessry, To Make A Smooth & Elastic Dough. 4. Shape Dough Into Ball. Drop
  Into Lightly Oiled, Fairly Straight-Sided Bowl, Turning To Coat. Cover
  Tighly With Plastic Wrap & Let Rise At Room Temperature (70 To 80 F.) Until
  Doubled in Bulk.  (About 1 Hour 15 Min.)   5. Punch Dough Down. Transfer To
  Board & Cut Into 3 Equal Parts. Cover With Waxed Paper & Let Dough Rest For
  5 Min.  6. Roll Each Piece Out Into A 7 X 12 in. Rectangle. Starting With
  Short End. Roll Up Tightly, Tucking in Sides& Pressing Seams To Hold.
  Place, Seam Side Down, in 3 Small Loaf Pans (7 1/8 X 3 5/8 X 2 1/4 in.)
  Greased With Margarine OR Cooking Spray. Cover With Plastic Wrap & Let Rise
  At Room Temperature Until Doubled in Bulk. (About 1 Hour.) 7. Gently Remove
  Plastic Wrap. Bake in Preheated 375 F. Oven For 40 Min. Remove Bread From
  Pans.  Place Back in Oven Directly On Rack & Bake For 5 Min. More. Loaves
  Should Be Crispy & Golden Brown.  Let Cool Thoroughly Before Slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nero Wolfe's Corn Cakes
 Categories: Breads
   Servings: 18
 
      2 c  Yellow corn meal
      1 c  All-purpose flour
      1 ts Baking powder
    1/4 ts Powdered sage
  1 1/2 ts Salt
      4 tb Butter
    1/4 c  Minced celery
      2 lg Eggs
      3 c  Milk
 
  Combine the corn meal, flour, baking powder, sage and salt in a bowl. In a
  small skillet melt the butter and saute the celery until soft. Beat the
  eggs and add to the corn meal with the celery and butter. Mix well.
  Gradually add the milk, stirring constantly until the batter is the
  thickness of heavy cream. Heat the griddle, grease it, and pour out the
  batter by spoonfuls to make cakes about two inches in diameter. Turn once
  so they are nicely browned on both sides. Add more milk to the batter if it
  begins to thicken. Serve as a side dish with plenty of butter.
  
  Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625
  Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Lib. of Congress
  #72-75754 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nero Wolfe's Corn Cakes with Tomato and Cheese Sauce
 Categories: Breads
   Servings: 18
 
      2 c  White corn meal
      1 c  All-purpose flour
      1 ts Baking powder
  1 1/2 ts Salt
      4 tb Butter
      2 lg Eggs
           Black pepper, fresh ground
      3 c  Milk

MMMMM----------------------------THE SAUCE---------------------------------
      2 tb Butter
      2 tb All-purpose flour
  1 1/2 c  Heavy cream
    1/4 lb Fontina cheese
      2    Egg yolks
    1/2 c  Tomato puree
    1/2 ts Salt
      2    Grindings black pepper
      2 ds Tabasco (optional)
 
  Combine the corn meal, flour, baking powder, black pepper and salt in a
  bowl. In a small skillet melt the butter. Beat the eggs and add to the corn
  meal with the melted butter. Mix well. Gradually add the milk, stirring
  constantly until the batter is the thickness of heavy cream. Heat the
  griddle, grease it, and pour out the batter by spoonfuls to make cakes
  about two inches in diameter. Turn once so they are nicely browned on both
  sides. Add more milk to the batter if it begins to thicken. Serve as a side
  dish with plenty of butter. THE SAUCE: Melt the butter in a saucepan and
  add the flour. Cook over a low heat for 3 minutes and gradually add the
  warm cream, stirring constantly. Cube the cheese and add to the sauce, a
  few cubes at a time, until it is all melted. Remove from heat. Beat the egg
  yolks with a little of the sauce and then add to the saucepan. Stir well
  over low heat until the sauce has thickened. Add the tomato puree and stir
  until heated through. Season with salt and pepper. Add the Tabasco if you
  like a hotter sauce.
  
  Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625
  Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Lib. of Congress
  #72-75754 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nero Wolfe's Corn Fritters
 Categories: Breads
   Servings: 12
 
      8    Ears fresh corn
  1 1/4 ts Salt
    1/4 c  Milk
      2 tb All-purpose flour
      2    Egg whites
    1/2 c  Vegetable oil (or more)
 
  Remove the husks from the corn and score each row of ears, letting the corn
  milk drain into a bowl. Then cut the kernels off into the bowl. Add the
  salt, milk, and sifted flour, and blend well. Let the mixture stand in the
  refrigerator for 15 minutes. Beat the egg whites until stiff and fold
  gently into the batter. Drop by spoonfuls into hot oil (1/2 inch deep in
  the skillet) and cook until golden brown, turning once. Serve immediately
  with blackberry jam, honey or anchovy butter.
  
  Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625
  Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Lib. of Congress
  #72-75754 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Never Fail Biscuits
 Categories: Breads, Osg
   Servings:  1
 
      5 tb Shortening
    3/4 c  Milk
      2 c  Flour
      3 ts Baking powder
      1 ts Salt
 
  Sift dry ingredients, Cut in shorteneing very finely. Add milk. Toss on a
  floured board. Knead lightly, roll, cut and put on greased pan. Bake in 400
  F. oven for 20 minutes.
  
  Source: Mary Catherine Walter, Pleasent Grove Grange, Seneca County, OH
  Mrs. Betty Flischel, Clermont Grange, Clermont County, Oh
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New Classic Pizza Dough
 Categories: Breads, Pizza, Appetizers
   Servings:  4
 
           ----------------------------
           -----------
      1 pk Dry active yeast
    1/2 c  Warm water (105-115f)
    1/8 ts Sugar
    3/4 c  Cold milk
      2 tb Olive oil
      3 c  All-purpose flour (420 g)
  1 1/2 ts Salt
 
  For two 16 inch crusts     (Food Processor Directions) Mix the yeast and
  1/4 tsp sugar in the 1/2 cup of warm water. Let stand for 10 minutes, until
  bubbly. Measure the DRY ingredients into the bowl of the processor. Stir
  the 3/4 cup milk into the finished yeast mixture. Turn on the processor and
  pour in the yeast mixture, then the oil, stop the machine when the dough
  has massed on the blade. The dough will be soft. Allow it to rest 5
  minutes. Turn on the processor for a few seconds more (no more than 5) Turn
  the dough out onto a lightly floured surface and knead by hand about 60
  strokes. Let the dough rise in a covered bowl until doubled (about 1 hr.)
  Divide the dough in half. The dough may be kept covered in a cool place (up
  to an hour) Use it immediately, refrigerated it or even freeze it.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New Mexican Chile Bread
 Categories: Mexican, Breads
   Servings:  1
 
      1    Package dry yeast
    1/4 c  Warm water
  4 1/2 c  Flour
    1/2 c  Melted butter
      1 c  Warm milk
    1/4 c  Sugar
      1 ts Salt
      1    Egg

MMMMM-----------------------------FILLING----------------------------------
  1 1/2 c  Finely minced onion
    1/2 c  Melted butter
    1/2 c  Chopped creen chiles
 
   Dissolve yeast in water. Mix in 2 cups of the flour, butter, milk, sugar,
  salt and egg. Beat for 2 minutes. Add enough flour to make a stiff dough.
  Turn onto a floured board and knead until smooth. Put in a greased bowl,
  turn the dough over and cover with a clean cloth. Put bowl in a warm place
  with no drafts and let dough rise until doubled - about one hour.
  
   Combine for filling. Punch dough down and roll into a 20" x 8" rectangle.
  Cut into four 20" x 2" strips. Spread filling on each strip and fold over
  lengthwise. Twist two strips together then twist double strips together and
  form in a circle on a greased cookie sheet. Cover with a clean cloth and
  let rise until doubled. Brush with beaten egg and sprinkle with chile
  powder. Bake at 350 Deg F for 40 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New Orleans French Toast
 Categories: Eggs, Breads
   Servings:  6
 
  1 1/2 c  Half-and-half and 1/4 c.
           -brandy, and beat the
           -mixture until it is
 
  FROM:      Deborah Kosnett
  
  Cut eight 1-inch slices diagonally from a loaf of day-old French (not
  Italian) bread with a serrated knife and reserve the remaining bread for
  another use. Arrange the slices on a baking sheet and let them stand in a
  warm dry place, turning them several times, for 12 hours, or until they are
  completely dry.
  
  In a bowl beat 4 large eggs with 3 Tbsp. sugar and a pinch of salt; add
  well combined. Transfer the bread slices to a baking dish just large enough
  to hold them in one layer; add the egg mixture, and let the slices soak,
  turning them carefully once or twice, for 30 to 45 minutes, or until they
  are soft and have absorbed most of the liquid.
  
  Heat a large griddle over moderately high heat until it is hot and brush it
  with melted unsalted butter. Transfer bread slices with a slotted spatula
  to the griddle in batches and cook them, turning them once and brushing the
  griddle as necessary with melted unsalted butter, for 6 to 8 minutes, or
  until they are golden brown and slightly puffed. Transfer the toast as it
  is cooked to an oven-proof platter and keep it warm in a preheated very
  slow oven (150 F). Spoon 1 Tbsp. orange sauce over each piece of French
  Toast and transfer remaining sauce to a heated sauceboat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New Year's Day, Vasilopitta Bread
 Categories: Breads
   Servings:  1
 
      2 tb Dry yeast
    1/4 c  Warm water
    1/2 ts Each.. cinnamon, anise
           -seeds, orange peel
      1    Bay leaf
      1 oz Ouzo (optional)
    1/2 c  Water
    1/2 c  Hot milk
    1/4 lb Butter
      7 c  Unbleached flour, unsifted
      1 c  Sugar
    1/2 ts Salt
      3    Eggs
     12    Walnut halves
 
  The Greeks wrap coins in foil and knead them into this bread.  They believe
  anyone who finds a coin will have good luck in the coming year.
  
  Dissolve yeast in warm water and set aside.  Put spices, orange peel,bay
  leaf, and ouzo in a pot with the 1/2 cup water and bring to a boil. Set
  aside to steep and cool.  Heat milk and remove from heat.  Add the butter
  and allow the milk to cool slightly.  Put the flour, sugar, and salt in a
  large bowl.  Mix in eggs, yeast, milk mixture, and flavored water (remove
  only the bay leaf) Stir the mixture until all the flour has been absorbed.
  
  Turn the dough out onto a lightly floured board and knead until smooth,
  about 20 minutes.  Place in a buttered bowl, and flip the dough so the top
  is greased as well.  Cover with a towel dampened with hot water.  Set in a
  warm, draft free place to rise until doubled in bulk, about 4-6 hours.
  
  Punch down the dough and knead for about 5 minutes.  Shape into one large
  round loaf and decorate the top with walnut halves.  Set aside to rise once
  more, about 2 hours (uncovered). Bake in a preheated 350 F oven for 1 hour.
  
  Makes 1 loaf.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New York Rye - Florida Style
 Categories: Breads
   Servings:  6
 
      1 pk Active dry yeast (1 1/2
           -tsp.)
      1 c  Rye flour
      2 tb Gluten
      3 c  Bread flour
      2 tb Buttermilk powder
      1 tb Sugar
      1 ts Salt
      1 tb Honey
      1 tb Butter
  1 1/2 tb Caraway seeds
  1 1/2 c  Water
 
  Add all ingredients and "start" (white bread mode).
  
  From:  MARILYN FRIEMAN (WJFH60B) - Prodigy Posted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New York Rye Bread
 Categories: Breads
   Servings:  6
 
      1    Text Only
 
  Notes: Tastes just like purchased New York rye.
  
  INGREDIENTS:            1 1/2 lb loaf:  1 lb loaf: water 1 cup+2 Tbsp 1
  cup+2 Tbsp vegetable oil 1 1/3 Tbsp 1 Tbsp honey 2 Tbsp 1 1/2 Tbsp salt 1
  tsp           3/4 tsp caraway seeds 2 2/3 tsp 2 tsp rye flour 1 1/3 cup 1
  cup bread flour 2 1/3 cup 1 3/4 cup nonfat dry milk 1/4 cup 3 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: Nice and Easy Rolls
 Categories: Breads
   Servings:  6
 
      2 c  Self-rising flour
      1 c  Milk (I used 2% fat and it
           -was great)
    1/4 c  Regular mayonnaise
 
  1. Heat oven to 425 degrees. Grease 12 muffin cups.
  
  2. Combine flour, milk, mayonnaise in medium bowl. Stir just till dry
  ingredients are moistened. Divide dough equally among muffin cups.
  
  3. Bake at 425 degrees for 20 minutes. Serve warm or room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No Fry Doughnut
 Categories: Breads
   Servings:  1
 
      2 pk Active dry yeast
      1 ts Nutmeg
    1/4 c  Warm water
    1/4 ts Cinnamon, if desired
  1 1/2 c  Lukewarm milk, scalded to
           -cool
      2    Eggs
    1/3 c  Shortening
    1/2 c  Sugar
  4 1/2 c  Flour
      1 ts Salt.
 
  Cinnamon sugar for dipping
  
  In large mixer bowl, dissolve yeast in warm water.  Add milk, sugar, salt,
  spices, eggs, shortening, and 2 cups flour.  Blend 1/2 minute at medium
  speed, scraping bowl occasionally.  Stir in remaining flour until smooth,
  scraping sides of bowl, Cover.  Let rise in warm place until double 50 - 60
  minutes.
  
  Turn dough on to well-floured cloth-covered board;  roll around lightly to
  coat with flour.  Dough will be soft to handle.  With floured
  stockinette-covered rolling pin, gently roll dough about 1/2 inch thick.
  Cut with floured 2-1/2 inch doughnut cutter.  Lift doughnuts carefully with
  spatula and place 2-inches apart on greased cookie sheet. Brush doughnuts
  with melted butter.  Cover; let rise until double, about 20 minutes.
  
  Heat oven to 425 degrees.  Bake 8 to 10 minutes or until golden.
  Immediately brush with melted butter and shake in sugar or cinnamon squares
  or spread with glaze.  Makes 1-1/2 to 2 dozen doughnuts.
  
  Cinnamon sugar:  mix 1/2 cup sugar and 1/2 tsp. cinnamon. Creamy glaze:
  Melt 1/3 cup butter.  Blend in 2 cups confectioners' sugar and 1-1/2 tsp.
  vanilla.  Stir in 4 to 6 tbsp. water, one tbsp. at a time, until melted
  glaze is of proper consistency
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No Knead Bread
 Categories: Breads
   Servings:  1
 
      2 c  Flour (unbleached)
    1/4 c  Sugar
      1 tb Salt
      2 pk Dry yeast
      1 c  Water
      1 c  Milk
    1/2 c  Oil
      1    Egg
  2 1/2 c  Additional flour
 
  Combine 2 cups of flour with sugar and salt.  In saucepan over low heat,
  heat water, milk and oil until warm.  Add this and egg to flour mixture.
  Blend at lowest speed until moistened; beat for 3 minutes at medium speed.
  By HAND, stir in remaining flour to form a stiff batter.  Cover dough; let
  rise in warm place until ight and doubled (about 50 minutes). Stir down
  dough; spoon dough into greased pan.  Bake for 45 minutes at 375 degrees.
  Remove and brush with butter.  Let cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No Knead Cheddar Rolls
 Categories: Breads, Cheese
   Servings:  8
 
  1 1/2 c  Unbleached Flour, Unsifted
      1 pk Active Dry Yeast, OR
      1 tb Active Dry Yeast, Bulk
      3 tb Sugar
      1 ts Salt
    3/4 c  Milk
    1/2 c  Water
      3 tb Butter
      1 c  Unbleached Flour, Unsifted
      1 c  Cheddar, Sharp, Grated
    1/4 c  Butter
      1 lg Egg Yolk
      1 tb Milk
 
  Place the grated cheese in a small bowl and cover to prevent drying then
  set aside.  Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a
  large mixer bowl, blending thoroughly.  Measure 3/4 c of milk, water, and
  butter into a saucepan and heat until the liquids are warm, 115 to 120
  degrees F..  Gradually add the liquids to the dry ingredients in the mixer
  bowl, beating for 2 minutes at medium speed of the electric mixer, scraping
  the bowl occasionally.  Add and beat in 1 cup of unsifted flour at high
  speed.  Beat for 2 minutes, scraping the bowl occasionally.  Mix in enough
  additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will
  be slightly sticky.)  Put the dough into a greased deep bowl. Cover with
  waxed paper and a clean towel and let stand in a warm place until the dough
  has doubled, 45 to 60 minutes.  Generously grease several baking sheets.
  Melt the butter and set aside.  Punch the dough down wit a fist and turn
  the dough out onto a lightly floured surface.  Divide the dough into two
  equal portions.  Set one portion aside.  Roll the dough into a rectangle 16
  X 8-inches.  Brush with about one-half of the melted butter. Sprinkle with
  about one half of the grated cheddar cheese.  Cut crosswise into 8 equal
  portions.  Cut into halves lengthwise.  Fold each strip into thirds,
  lapping each side portion over the center third.  Place the rolls on a
  baking sheet.  Repeat for the other half of the dough. Beat the egg yolk
  with the tbls of milk, slightly.  Brush the tops of the rolls with the egg
  yolk mixture.  Let rise until doubled, about 30 minutes. Bake at 425
  degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls
  hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No-Knead Bran Bread
 Categories: Breads, Vegetarian
   Servings: 18
 
      3 c  Whole Wheat Flour
    1/2 c  Dry Milk Powder
    1/2 ts Salt
      2 tb Active Dry Yeast
    1/4 c  Honey
  1 1/4 c  Warm Water (110 to 115
           -degrees)
  1 1/2 c  Bran -or-
      2 c  Bran Cereal
      1    Egg
      3 tb Vegetable Oil
 
  Stir together the flour, dry milk powder and salt.  Combine the yeast,
  honey, warm water and bran in a large mixing bowl. Let the yeast mixture
  stand 2 minutes.
  
  Add the egg, oil and about half of the flour mixture.  Beat until smooth.
  Add the remaining flour mixture and stir to form a sticky dough.  Cover
  with a damp towel and let rise in a warm place until doubled in bulk, about
  1 hour.
  
  Stir down and pour into a lightly greased 9- by 5-inch loaf pan.  Bake in a
  375 degree oven for about 40 minutes.
  
  Cool in the pan for 5 minutes.  Remove and cool thoroughly on a wire rack.
  
  Serves 18
  
  One Serving = Calories: 128 Carbohydrates: 22 Protein: 4 Fat: 4 Sodium: 66
  Potassium: 167 Cholesterol: 15
  
  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: Nora Mill Buttermilk Corn Bread
 Categories: Breads
   Servings:  8
 
  1 1/2 c  NORA MILL Buttermilk CB Mix
      1    Egg
      1 c  Buttermilk
      2 tb Liguid Shortening
 
  Beat egg until light, add buttermilk and shortening.  Mix this together,
  then add NORA MILL mix.  Blend until lumps are gone.  Pour into well
  greased pan.  Bake at 450F for 20-25 minutes or until golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nora Mill Easy Corn Bread
 Categories: Breads
   Servings: 10
 
      1 c  NORA MILL Self Rise Cornmeal
    1/2 ts Salt
      8 oz Sour Cream
    1/2 c  Vegetable Oil
      2    Eggs, Beaten
      4 oz Cream Style Corn
 
  Combine cornmeal and oil, add beaten eggs and stir.  Add other ingredients
  and bake at 400 degrees F. for 25-30 minutes or until done. Serve hot or
  cold, especially good with a pat of butter and/or favorite jam or jelly.
  
  Recipe Conversion to use Plain NORA MILL cornmeal: Add/exchange the
  following items to above ingredient listing: 2 1/2 cups Plain NORA MILL
  cornmeal, 2 tsp. baking powder, 1 tsp. baking soda, and 2 tsp. salt.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nora Mill Grits (White or Yellow)
 Categories: Breads
   Servings:  3
 
      1 c  NORA MILL stone ground grits
    1/3 ts Salt
  1 1/2 c  Water
 
  Put salt in water and bring to boil.  Slowly stir in grits and return to
  boiling point.  Reduce to low heat and simmer, covered, for 20 minutes,
  stirring occasionally.  Serve hot.  Top with a pat of butter and a little
  milk if desired. (Note: amount of water can be increased as needed; Nora
  Mill Grits are medium ground.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nora Mill Whole Wheat Biscuits
 Categories: Breads
   Servings: 24
 
      4 c  NORA MILL Whole Wheat Flour
    3/4 c  Shortening
      1 ts Salt
      1 tb Baking Powder
      1 ts Baking Soda
      1 c  Plain White Flour
      3 tb Sugar
    1/2 c  Water
      2 c  Buttermilk
      1 tb Dry Yeast
 
  Mix 1 Tbsp. yeast with 1/2 cup warm water and 1 Tbsp. sugar.  Let yeast
  rise.  Sift all flour, soda, salt, baking powder, and 2 Tbsp. sugar.  Add
  shortening to sifted ingredients and blend well with hands.  Add buttermilk
  and yeast, then roll out and cut.  Bake at 400F. for 12 minutes. Biscuit
  Roll can be refrigerated for up to two weeks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nora Mill Whole Wheat Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      2 c  NORA MILL Whole Wheat M. Mix
      1 c  Buttermilk (Milk Is Okay)
      2    Eggs
    1/2    Melted Butter Or Margarine
 
  Preheat oven to 475F.  Grease muffin tins.  Beat eggs and buttermilk (or
  milk).  Then add in butter.  Stir in mix (do not over mix, leave it lumpy).
  Divide into muffin tins and bake for 20 minutes.  Muffins should be firm
  and pulling away from the sides of pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Northern Spy Apple Fritters
 Categories: Breads
   Servings: 15
 
    3/4 c  Yellow cornmeal
    1/2 c  All-purpose flour
      2 tb Baking powder
      6 tb Sugar
      1 pn Of salt
      1    Egg
    1/2 c  Milk
  1 1/2 c  Vegetable oil for frying
      1    Northern Spy apple, peeled,
           -cored and chopped
      2 tb Vegetable oil
           Confectioner's sugar for
           -garnish
 
  Combine all dry ingredients (except for confectioners sugar). Add liquid
  ingredients (except for 1 1/2 cups of oil) one at a time, stirring between
  additions. Mix in apple. Let batter sit for 10 minutes. In a 1-quart
  saucepan over medium high-heat, heat the oil until it crackles, not quite
  to the smoking point. Take precautionary measures for using hot oil! Drop
  batter into the oil 1 tbls. at a time (get close so the oil doesn't
  splash). Fry only 2 or 3 fritters at a time. Don't crowd the pan. Flip the
  fritters over and remove onto a paper towel when golden brown. Sprinkle
  with confectioners sugar and serve.
  
  Makes 15 to 18 fritters.
  
  From the cookbook, "Apples" by Robert Berkley
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nut Bread
 Categories: Breads, 1941
   Servings:  6
 
    1/2 c  Brown sugar
    3/4 c  Cold water
    1/2 c  Molasses
    3/4 c  Milk
      2 c  Graham flour or whole wheat
           -flour
    1/2 c  Raisins
      1 c  White flour
  2 1/2 ts Baking powder
  1 1/2 ts Salt
    3/4 ts Baking soda
    3/4 c  Chopped nuts
 
  Sift white flour, measure, and sift with salt and baking powder. Add graham
  or whole wheat flour.  Combine sugar, water, molasses, and milk. Add dry
  ingredients, nuts, and raisins.  Mix thoroughly. Pour into well-oiled
  baking pans.  Bake in moderate oven (375 F) 1 hour. 2 small loaves.
  Florence Taft Eaton, Concord, MA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nut Bread
 Categories: Breads
   Servings: 10
 
      2 c  Boiling Water
      1 c  Raisins
      2 ts Baking Soda
      1 c  Oleo (2 Sticks)
      2 c  Sugar
      2    Eggs
      2 ts Vanilla
      4 c  Flour
    3/4 c  Chopped Nuts
 
  Boil 2 cups water, add raisins and baking soda.  Let cool.  In a large
  bowl, mix oleo, sugar, eggs and vanilla.  Alternately add flour and butter
  mixture to the raisin mixture.  Add nuts.  Bake at 325F for l hour in
  greased loaf pans.  Makes two loaves.  Great with butter or sprinkled with
  powdered sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nut Bread
 Categories: Breads, Osg
   Servings:  1
 
      4 c  Flour
      6 ts Baking powder
      1 c  Sugar
      1 c  Nut meats
      1 ts Salt
      1 c  Sweet milk
      2 ea Eggs
 
  Mix dry ingredients and nut meats, add milk and eggs. Put in 2 buttered
  pans and let stand for 20 minutes. Bake in moderate 350 F. oven for 45 to
  60 minutes.
  
  Source: Laura Huffman, Jackson Grange, Wood County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nut Gingerbread
 Categories: Breads, 1941
   Servings:  6
 
  1 1/2 c  Brown sugar
    1/2 c  Molasses
    1/4 c  Melted butter or butter
           -substitute
      1    Egg, well beaten
    1/2 ts Salt
  1 1/2 tb Brown sugar
      1 c  Sweet milk
      2 c  Flour
      1 ts Ginger
      1 ts Baking soda
      3 tb Chopped nuts
 
  Sift flour, measure, and sift with baking soda, salt, and ginger. Combine 1
  1/2 cups brown sugar, molasses, butter, and eggs.  Add dry ingredients
  alternately with milk to sugar and molasses mixture. Beat until well
  blended.  Pour into well-oiled baking pan. Sprinkle with nuts and 1 1/2
  tablespoons brown sugar.  Bake in moderate oven (375 F) about 30 minutes.
  Bertha V. Hull, Alton, OH.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nut Kolachky Filling
 Categories: Breads
   Servings:  1
 
    1/2 lb Ground walnuts
    3/4 c  Sugar
      3    Egg whites
      2 tb Melted butter
      1    Egg
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris" by the St. Mark Women's Guild of Bethesda, Md. Nut Kolachky Filling
  wites, sugar and melted butter to the ground walnuts and mix well. Makes
  approximately 10 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nut Loaf
 Categories: Breads, Osg
   Servings:  1
 
      2 c  Flour
    1/2 c  Sugar
    1/2 c  Nuts
      2 ts Salt
      2 ts Baking powder
      1 ea Egg
 
  Beat egg in cup, then fill cup with milk. Add to above mixture. Bake 35 to
  40 minutes.
  
  Note: Not temperature given. Suggest moderate (350 F) oven.
  
  Source: Timber Run Grange, Muskingum County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nutmeg Muffins
 Categories: Muffins, Breads
   Servings:  6
 
     12    Regular or 36 miniature
           -muffins
      2 c  All-purpose flour
      3 tb Granulated sugar
      1 tb Baking powder
    1/2 ts Freshly grated nutmeg, or
    3/4    To 1 teaspoon ground nutmeg
    1/4 ts Salt
      2 lg Eggs
      1 c  Milk
    1/4 c  (1/2 stick) butter, melted
 
  Heat oven to 375 F. Grease muffin cups, or use foil or paper baking cups.
  
  Thoroughly mix flour, sugar, baking powder, nutmeg, and salt in a large
  bowl.
  
  Break eggs into another bowl. Whisk in milk and butter until well blended.
  Pour over dry ingredients and fold in with a rubber spatula, just until dry
  ingredients are moistened.
  
  Scoop batter into muffin cups. Bake 15 to 20 minutes, or until lightly
  browned and springy to the touch in the center. Turn out onto a rack.
  
  Source: Muffins By Elizabeth Alston
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oakcakes
 Categories: Breads
   Servings:  1
 
      1 pt Mixed milk and water
      1 oz Yeast
      6 oz Fine oatmeal
      3 oz Plain flour
      1 ts Salt (or slightly less)
 
  Mix the flour, salt and oatmeal. Warm the liquid and stir in gradually to
  make a smooth batter. Crumble in the yeast, stir gently and leave to stand
  in a warm place for 20 mins. Stir again and cook in a stong, well greased
  frying pan. Pour in enough batter to cover the base fairly thinly and trun
  out when cooked.
  
  Remarks: This recipe is heavily adapted, but works. Traditionally the oat
  cakes were cooked on a `backstone' - a stone or iron sheet, over an open
  fire. It is still possible in some places in Yorkshire to buy a `girdle', a
  cast iron sheet, about 12 in diameter, with a hoop handle - these are
  ideal. When cooked, the oatcakes where hung on plain wooden rack suspended
  from the ceiling, known as bread fleaks. The oatcakes were eaten either
  fresh or dried.
  
  They can be fried with bacon, or suttered and eaten alone with cheese,
  treacle, golden syrup etc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oat Bran & Fresh Apple
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      1 c  Rolled oats (quick cook)
  1 1/2 c  Better for Bread flour
  2 1/4 c  Oat bran
  1 3/4 c  Whole wheat flour
      4 tb Gluten
      2 tb Wheat germ
      1 ts Salt (optional)
      1 ts Cinnamon
      2 tb Safflower (or any vegetable)
           -oil
      2 tb Honey
      2    Egg whites
      2 c  Freshly grated apples
           -(peeled)
  1 1/2 c  Very warm apple juice
 
  "Here's a bread that's so sweet and rich tasting it's hard to believe that
  it's really good for us. But, the fresh apples and apple juice really do
  make it taste like dessert. And, you know what they say about an apple a
  day, plus now you can add oat bran."
  
  Get ready for a 3-4 pound loaf. Place yeast in bottom of Auto Bakery. Add
  rest of ingredients except liquid into the pan in the order listed. Add 1/2
  cup of the very warm apple juice. Select white bread and push "Start."
  Leave the lid open. After a minute as the machine mixes the dough, add the
  remaining very warm apple juice slowly.
  
  This recipe is very large and may kick up some flour over the edge or on
  the glass dome at the beginning. Adding the liquid slowly will help prevent
  this. The pan will be very full and the bread won't rise very much. But, it
  will be a tall loaf. If your rises too much, cut down on the liquid. If it
  seems too dry, increase the liquid.
  
  This is also good with pears.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oat Bran Banana Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      1 c  Rolled oats (quick cook)
  1 1/2 c  Better for Bread Flour
  2 1/4 c  Oat bran
  1 3/4 c  Whole wheat flour
      4 tb Gluten
      2 tb Wheat germ
      1 ts Salt (optional)
      2 tb Safflower (or any vegetable)
           -oil
      2 tb Honey
      2    Egg whites (Use ingredients
           -at room temperature)
      2    Ripe medium bananas, sliced
      2 c  Plus 2 Tbsp very warm water
 
  "I love bananas. My mother used to make banana nut bread for me on special
  occasions. Now we can all enjoy the rich great flavor and aroma of fresh
  banana bread, knowing we have the added goodness of oat bran. If you like
  bananas, you'll love this loaf."
  
  Get ready for a 3-4 pound loaf. Place yeast in bottom of Auto Bakery. Add
  rest of ingredients except liquid into the pan in the order listed. Add 1
  cup plus the 2 Tbsp of very warm water. Select white bread and push
  "Start." Leave the lid open. After a minute as the machine mixes the dough,
  add the remaining very warm water slowly.
  
  This recipe is very large and may kick up some flour over the edge or on
  the glass dome at the beginning. Adding the liquid slowly will help prevent
  this. The pan will be very full and the bread won't rise very much. But, it
  will be a tall loaf. If your rises too much, cut down on the liquid. If it
  seems too dry, increase the liquid.
  
  Note: Try adding 1/2 cup walnuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oat Bran Carrot Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      1 c  Rolled oats (quick cook)
  1 1/2 c  Better for Bread Flour
  2 1/4 c  Oat bran
  1 3/4 c  Whole wheat flour
      4 tb Gluten
      2 tb Wheat germ
      1 ts Salt (optional)
      2 tb Safflower (or any vegetable)
           -oil
      3 tb Honey
      2    Egg whites (Use ingredients
           -at room temperature.)
  1 1/2 c  Freshly grated carrots (3-4
           -whole carrots)
      2 c  Plus 2 Tbsp very warm water
 
  "Soluble fiber from both carrots and oat bran can really help fight
  cholesterol. Bot oh, wait till you taste the rich full-bodied, freshly
  grated carrot flavor. If you love carrot cake, wait till you try this great
  tasting, good-for-you oat bran bread."
  
  Get ready for a 3-4 pound loaf. Place yeast in bottom of Auto Bakery. Add
  rest of ingredients except liquid into the pan in the order listed. Add 1
  cup plus the 2 Tbsp of very warm water. Select white bread and push
  "Start." Leave the lid open. After a minute as the machine mixes the dough,
  add the remaining very warm water slowly.
  
  This recipe is very large and may kick up some flour over the edge or on
  the glass dome at the beginning. Adding the liquid slowly will help prevent
  this. The pan will be very full and the bread won't rise very much. But, it
  will be a tall loaf. If your rises too much, cut down on the liquid. If it
  seems too dry, increase the liquid.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oat Bran Prune Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      1 c  Rolled oats (quick cook)
  1 1/2 c  Better for Bread Flour
  2 1/4 c  Oat bran
  1 3/4 c  Whole wheat flour
      4 tb Gluten
      2 tb Wheat germ
      1 ts Salt (optional)
      2 tb Safflower oil (or any
           -vegetable oil)
      2 tb Honey (Use ingredients at
           -room temperature.)
      2    Egg whites
      1 c  Pitted prunes snipped into
           -halves
    1/8 ts Nutmeg (optional)
      2 c  Plus 2 Tbsp very warm water
 
  "Would you believe that this is my (and my 13-year-old's) favorite bread?
  Well, if you like prune danish, wait till you try this rich, naturally
  sweet bread which is literally jam-packed with the soluble fiber of both
  prunes and oat bran. It simply tastes like cake. Try this bread just once
  and you're sure to be making it regularly."
  
  Get ready for a 3-4 pound loaf. Place yeast in bottom of Auto Bakery. Add
  rest of ingredients except liquid into the pan in the order listed. Add 1
  cup plus the 2 Tbsp of very warm water. Select white bread and push
  "Start." Leave the lid open. After a minute as the machine mixes the dough,
  add the remaining very warm water slowly.
  
  This recipe is very large and may kick up some flour over the edge or on
  the glass dome at the beginning. Adding the liquid slowly will help prevent
  this. The pan will be very full and the bread won't rise very much. But, it
  will be a tall loaf. If your rises too much, cut down on the liquid. If it
  seems too dry, increase the liquid.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oat Bran Raisin Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      1 c  Rolled oats (quick cook)
  1 1/2 c  Better for Bread Flour
  2 1/4 c  Oat bran
  1 3/4 c  Whole wheat flour
      4 tb Gluten
      2 tb Wheat germ
      1 ts Salt (optional)
      2 tb Safflower (or any vegetable)
           -oil
      2 tb Honey
      2    Egg whites (Use ingredients
           -at room temperature.)
      1 c  Raisins
      1 ts Cinnamon
      2 c  Plus 2 Tbsp very warm water
 
  "Cinnamon and raisin bread is a family favorite. Now we can all enjoy the
  same great taste with the added high fiber goodness of oat bran. And, wait
  till you taste (and smell) this great new bread idea."
  
  Get ready for a 3-4 pound loaf. Place yeast in bottom of Auto Bakery. Add
  rest of ingredients except liquid into the pan in the order listed. Add 1
  cup plus the 2 Tbsp of very warm water. Select white bread and push
  "Start." Leave the lid open. After a minute as the machine mixes the dough,
  add the remaining very warm water slowly.
  
  This recipe is very large and may kick up some flour over the edge or on
  the glass dome at the beginning. Adding the liquid slowly will help prevent
  this. The pan will be very full and the bread won't rise very much. But, it
  will be a tall loaf. If your rises too much, cut down on the liquid. If it
  seems too dry, increase the liquid.
  
  Also great with dates instead of raisins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oat Bran Wonder
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      1 c  Rolled oats (quick cook)
  1 1/2 c  Better for Bread flour
  2 1/4 c  Oat bran
  1 3/4 c  Whole wheat flour
      4 tb Gluten
      2 tb Wheat germ
      1 ts Salt (optional)
      2 tb Safflower (or any vegetable)
           -oil
      3 tb Honey
      2    Egg whites (Use ingredients
           -at room temperature.)
      2 c  Plus 2 Tbsp very warm water
 
  Forget store-bought oat bran breads with eggs and saturated fats. Fight
  cholesterol with this great tasting really good-for-you oat bran bread.
  Imagine a bread with 2-1/4 cups of oat bran plus rolled oats.
  
  Get ready for a 3-4 pound loaf. Place yeast in bottom of Auto Bakery. Add
  rest of ingredients except liquid into the pan in the order listed. Add 1
  cup plus the 2 Tbsp of very warm water. Select white bread and push
  "Start." Leave the lid open. After a minute as the machine mixes the dough,
  add the remaining 1 cup of very warm water s-l-o-w-l-y.
  
  This recipe is very large and may kick up some flour over the edge or on
  the glass dome at the beginning. Adding the liquid slowly will help prevent
  this. The pan will be very full and the bread won't rise very much. But, it
  will be a tall loaf. It your rises too much, cut down on the liquid. If it
  seems too dry, increase the liquid.
  
  Hint: Measure the oil first, then the honey, and watch it slide off the
  spoon!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatcakes (Bakestone Recipes)
 Categories: Breads
   Servings:  8
 
      4 oz Medium oatmeal*
    1/2 ts Salt
      1 pn Bicarbonate of soda
      2 tb Melted bacon fat**
      2 fl Hot water***
           *Grinding down regular
           -rolled oats slightly in a
           Blender or grinder will be a
           -help.  **Or beef
           Dripping.  ***Approximately.
           --- Mix the oatmeal, salt
           And soda in a bowl.  Make a
           -well in the center.  Pour
           In the melted fat and add
           -enough water to make a
           -stiff
           Dough which can be squeezed
           -into a ball.  Sprinkle the
           Board and your hands with
           -oatmeal and knead the
           Mixture until there are no
           -cracks in it.  Flatten the
           Ball and roll it out into a
           -round just under 1/4 inch
           Thick.  Invert a plate on
           -top and trim off the ragged
           Edges -- these can be added
           -to the next batch of dough
           To be rolled.  Cut the round
           -into quarters, lift them
           Onto a warmed and greased
           -bakestone and cook over
           Moderate heat for 20 minutes
           -or until the triangles
           Curl at the corners.  Turn
           -and cook the other side for
      5    Minutes, or finish under a
           -moderate grill. Store
 
  Servings:  8
  
  the oatcakes in an airtight tin, and toast under a moderate grill, or in
  the oven, before serving.  -- These are served with honey, marmalade or jam
  for breakfast, or with crowdie (a slightly sweet Highland Scots cottage
  cheese) for tea. They are especially good with fried herring or smoked
  haddock.  Not to mention any kind of caviar you can get your hands on.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatcakes
 Categories: Breads
   Servings:  1
 
      8 oz Oats
      8 oz Wholewheat flour
      1 ts Salt
      4 oz Solid vegetable fat, grated
      4 oz Butter, cut into small piece
      3 ts Milk
 
  Preheat oven to 400F & lightly grease a baking sheet.
  
  Mix together dry ingredients.  Rub fats in & add enough milk to bind into a
  rough dough.  Roll to a thickness of about 1 cm.  Cut into shapes & bake
  for 12 to 15 minutes.  Cool on wire racks.  Makes 25 small biscuits.
  
  Sarah Brown's "Vegetarian Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Apple Raisin Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      1    Egg
      1 c  Raisins
    1/2 c  Oil
      1 c  Quick oats
      3 ts Baking powder
      1 ts Nutmeg
    3/4 c  Milk
      1    Chopped apple
      1 c  Flour
    1/3 c  Sugar
      1 ts Salt
      2 ts Cinnamon
 
      Beat egg; stir in remaining ingredients, mixing just to moisten.  Pour
  into 12 greased muffin cups until 3/4 full.  Bake at 400 degrees for 15 to
  20 minutes.  Serve cool or piping hot with butter.
  
  This is from one of my MIL's clippings from Women's Day or Women's World.
  Date unknown
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Blueberry Muffins
 Categories: Muffins
   Servings: 12
 
  1 1/4 c  Oatmeal
  1 1/4 c  Flour
    1/3 c  Sugar
      1 tb Baking powder
    1/2 ts Salt
      1 c  Milk
    1/4 c  Vegetable oil
      1    Egg; beaten to blend
    3/4 c  Blueberries
      2 tb Sugar
      2 ts Cinnamon
 
  Preheat oven to 425. Lightly grease 12 muffin cups, or use paper liners.
  Combine first five ingredients in large bowl. Mix milk, oil and egg in
  another bowl. Add to the oatmeal mixture and stir just until moistened.
  Fold in blueberries. Divide batter among muffin cups. Combine 2 Tbsp sugar
  and 2 tsp. Cinnamon. Sprinkle over muffins. Bake until tester inserted in
  center comes out clean. About 15 minutes. Remover from cups. (These can be
  prepared 1 day ahead. Store in an airtight container). Serve warm or at
  room temp. Shall we dip these in chocolate??? Happy Day CAThie in CA .. \/
  FROM: CATHIE COPPOLINO (TDDB08B) Reformatted by Elaine Radis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Bread
 Categories: Breads
   Servings:  4
 
  3 1/2 c  Water
    1/2 c  Margarine
    1/2 c  Honey
  5 1/2 c  White Flour
      4 c  Rolled Oats
      4 pk Yeast
      2 tb Salt
      4    Eggs
    1/2 c  Wheat Germ
    1/2 c  Cornmeal
  4 1/2 c  Wheat Flour
 
  Heat water, margarine, and honey to 120F.  Add white flour, oats, yeast,
  salt, and eggs.  Beat in mixer for 3 minutes. Add remaining ingredients,
  beat at higher speed 3-4 minutes until stiff dough.  Knead on floured board
  til smooth & not sticky.  Place in greased bowl, turn over, cover, and let
  rise 45 minutes til doubled. Punch down, cut into even portions, roll out
  evenly to 3/8" thickness.  Roll like a jelly roll, pinch down ends, fold
  ends under, & place in greased pans. Cover and let rise 1 hour until
  doubled. Bake at 375F for 40 minutes, cool on wire racks, serve. Makes 4
  large loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Bread
 Categories: Breads
   Servings:  2
 
      1 c  Scalded milk
      2 tb Margarine
      2 ts Salt
      1 c  Molasses
           -or 1/2 molasses-1/2 honey
      1 c  Cold water
    1/4 c  :warm water (105F-to-115F)
      1 pk Active dry yeast
  1 1/2 c  Uncooked oatmeal
      6 c  Sifted all-purpose flour
 
  MIX THE MILK, MARGARINE, salt and molasses, stir in the cold water and cool
  to lukewarm. Pour the warm water into a warm, very large bowl, sprinkle in
  the yeast and stir to dissolve. Add the cooled mixture, oatmeal and 4 cups
  of the flour and mix well. Mix in the remaining flour and knead on a
  lightly floured board until elastic, 5 to 8 minutes. Shape into a ball,
  place in a greased bowl, turning to grease all over. Cover with cloth and
  let rise in a warm, draft-free place until doubled in bulk, about 1 1/2
  hours. Punch the dough down and knead lightly 1 to 2 minutes. Divide the
  dough in half, shape into 2 loaves, and place in greased 9-by-5-by-3-inch
  loaf pans. Cover and let rise until almost doubled in bulk. Toward the end
  of rising, preheat the oven to 375F. Bake the loaves 40 minutes until
  browned and hollow-sounding when tapped. Turn out and cool upright on a
  wire rack before cutting.
  
  Makes 2 Loaves
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Bread
 Categories: Breads
   Servings:  6
 
           Jim Vorheis
      2 pk Dry yeast
      1 c  Warm water
    1/4 c  Dark molasses
    1/2 ts Salt
    1/2 c  Flour
  1 1/4 c  Scalded milk, cooled to
           -lukewarm
    1/4 c  Honey or molasses
      1    Egg
      2 ts Salt
      2 c  Flour
      2 tb Softened shortening
      1 c  Quick-cooking rolled oats
  3 1/2 c  Flour
 
  IN a large bowl combine yeast, warm water, dark molasses, salt and 1/2 cup
  flour.  Beat until smooth and let stand in a warm place about 15 minutes.
  Add scalded milk, honey or molasses, egg, salt, 2 cups flour, shortening
  and oatmeal.  Beat 2 minutes with an electric mixer. Gradually add about 3
  1/2 cups more flour. Form into smooth ball, cover with bowl and let stand
  10 minutes. Knead dough for 5 minutes and shape into 2 or 3 balls. Cover
  with bowl and let rest 10 minutes more.  Shape into 2 or 3 loaves and place
  in 2 standard loaf pans or 3 8x4-inch pans. Cover and let rise in warm
  place 45 to 60 minutes, or until doubled in bulk. Bake at 375 F for 35 to
  40 minutes.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Bread
 Categories: Breads
   Servings:  1
 
      1 pk Yeast
      1 c  Oats, rolled, whirred *
      3 c  Flour, bread
      1 tb Sugar
      1 ts Salt
      1 tb Soft butter
  1 3/4 c  Warm water
 
  Grind the rolled oat in a blender (or food processor) till fine.  Add all
  ingredients in the order listed.  This recipe uses a lot of water, but
  makes an excellent textured bread.  Select white bread and push start.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Bread
 Categories: Breads
   Servings:  1
 
      2 c  Oats
      2 c  Boiling water
    1/2 c  Molasses
    1/2 c  Brown sugar
      1 tb Salt
    1/2 c  Shortening
    1/2 c  Lukewarm water
      1 ts Sugar
      2 tb Dry yeast
      6 c  Flour
 
  Keywords: Breads Servings: 1
  
  Pour boiling water over oats.  Stir & add molasses, salt, shortening &
  brown sugar.  Let stand till lukewarm.
  
  Mix lukewarm water with sugar & yeast & let stand till yeast starts to
  work.  Add to the soaked mixture.  Beat in flour.  Add more or less flour
  depending on consistency.  When firm, knead well for about 10 minutes or
  so.
  
  Shape into loaves.  Bake 35 minutes at 400F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Cinnamon Scones
 Categories: Breads
   Servings:  6
 
    1/4 c  Oatmeal
      1 ts Salt
  1 3/4 c  Flour
      6 tb Butter, cut into 1/2-inch
           -cubes
    1/4 c  Sugar
      1 ts Cinnamon
    1/2 c  Buttermilk OR:
    1/2 c  Cream OR:
    1/2 c  Milk
    1/4 c  Brown sugar, packed
      1 lg Egg, beaten
  1 1/2 ts Baking powder (dbl acting)
      2 ts Vanilla extract
      1 ts Baking soda
    1/8 ts Grated orange zest
 
  Position rack in the center of the oven and preheat to 375 degrees. Into a
  large bowl, sift the flour, sugars, baking powder, baking soda, and salt.
  Add oatmeal & mix together. Distribute the butter cubes over the flour
  mixture. Using your fingertips, quickly rub the butter cutes into the flour
  mixture, until the mixture resembles coarse meal.
  
  In a medium bowl, stir together the buttermilk, egg, vanilla, & zest.
  
  Add the liquid mixture to the flour mixture. With a large rubber spatula,
  using as few strokes as possible, stir gently until the dough is moistened
  and begins to cling together. Handling the dough as little as possible,
  stir until all the ingredients are completely combined.
  
  Using a 1/3-c. measuring cup, drop the dough onto an ungreased baking
  sheet, leaving at least 1-inch between the scones. Bake 16 to 18 minutes,
  until the scones are golden brown. Cool the scones on the baking sheet set
  on a wire rack for 5 minutes. Using a mental spatula, transfer the scones
  to the wire rack and cool completely. Serve warm or store completely cooled
  scones in an airtight container at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Crackers
 Categories: Breads, Kids
   Servings:  6
 
      1 c  Lard
      1 c  Sugar
      1    Egg
      1 ts Vanilla flavoring
    1/2 ts Lemon flavoring
      3 c  Quick rolled oats
      2 ts Milk
  1 1/2 c  Flour
      1 ts Salt
      1 ts Soda
 
  From: Kitchen Klatter Cookbook Posted by: Donna Ransdell
  
  Cream shortening and sugar together well, and then add the egg and flavo
  Stir in the oats and milk. Sift together the flour, salt and soda and ad
  the creamed mixture. (You probably will have to use your hands to work i
  dry ingredients thoroughly!) Shape into rolls, wrap in waxed paper or fo
  store in the refrigerator. When ready to bake, slice thinly and bake on
  greased cooky sheet at 375 degrees until lightly browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Muffins
 Categories: Muffins, Breads
   Servings:  5
 
      1 c  Quick Cooking Oats
      1 c  Butter/Sour Milk
      1 c  Unbleached Flour, Sifted
      1 ts Baking Powder
    1/2 ts Baking Soda
      1 ts Salt
    1/3 c  Butter Or Regular Margarine
    1/2 c  Brown Sugar, Packed
      1 lg Egg
 
  Combine oats and butter/sour milk in small bowl.  Mix well and let stand 1
  hour. Sift together flour, baking powder, baking soda and salt; set aside.
  Cream together butter and brown sugar in mixing bowl, using electric mixer
  at medium speed.  Add egg; beat until light and fluffy. Add dry ingredients
  alterantely with oat mixture to creamed mixture, blending well after each
  addition.  Spoon batter into greased 2 1/2-inch muffin-pan cups, filling
  2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.
  Serve hot with homemade jam or preserves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      1 c  Quick Oatmeal
      1 c  Buttermilk
    1/3 c  Crisco
    1/2 c  Brown Sugar
      1    Egg, beaten
      1 c  Flour
      1 ts Baking Powder
    1/2 ts Baking Soda
           Salt, pinch
 
  Combine the oatmeal in the buttermilk, stir and let soak. Mix together the
  Crisco, brown sugar and egg until smooth. Sift together flour, baking
  powder, baking soda and salt. Stir dry ingredients alternately with the
  oatmeal and butter milk mixture. Pour in greased or paper-lined muffin
  tins. Sprinkle top with a little sugar before baking. Bake in a preheated
  400oF oven for 25-30 minutes.
  
  Source: "The Yankee Kitchen" 03-23-93 (#1) [M.C.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Muffins
 Categories: Breads, Osg
   Servings:  1
 
      2 c  Oatmeal
  1 1/2 c  Sour milk
      2 ea Eggs
    1/2 ts Salt
    1/2 c  Sugar
      2 tb Shortening
      1 c  Flour
      1 ts Baking soda
 
  Soak oatmeal  in sour milk overnight. In morning add the other ingredients.
  Chopped dates or raisins may be added. Bake 25 minutes. Makes 14 muffins.
  
  Note: Assume hot oven 400 - 450 F.
  
  Source: Mrs. Vernon E. Crouse, North Lima Grange, Mahoning County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Pancakes with Jonathan Apples and Pecans
 Categories: Breads
   Servings: 15
 
  1 1/2 c  Oatmeal
  1 1/2 c  Boiling water
      1    Egg
      1 c  Flour
      2 tb Baking powder
      1 pn Of salt
    1/4 c  Sugar
      1 c  Milk
    1/4 c  Melted butter
      3    Jonathan aples, peeled,
           -cored and chopped
    1/2 c  Pecan pieces
      2 tb Butter
 
  Combine oatmeal and boiling water. Let stand 5 minutes. Add egg, flour,
  baking powder, salt and sugar. Mix. Stir in milk, melted butter, apples and
  pecans. Melt 2 tbls. butter in a large, flat skillet or griddle over medium
  heat. When the butter begins to crackle, spoon on pancake batter to desired
  size. Gently flip pancakes when bubbles form around the edges and in the
  center. Cook for another minute and serve with maple syrup.
  
  Makes about 15 3inch pancakes.
  
  From the cookbook "Apples" by Robert Berkley
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Scones
 Categories: Breads
   Servings:  1
 
  1 1/2 c  Currants
    1/4 c  Port Wine
      1 c  Sugar
      1 lb Cold Butter, cut in
           Pieces
      5 c  Flour
      4 ts Baking Powder
        ts Baking Soda
      1 ts Salt
  1 1/3 c  Rolled Oats
      1 c  Buttermilk
      2    Eggs
 
  Rinse and soak currants in port wine for 1 hour. Mix dry ingredients
  together. Cut in cold butter with a pastry blender until crumbly. Add
  remaining ingredients. Divide in 2 equal parts and roll out on a lightly
  floured surface 1/2 - 3/4 inches in thickness and 9 inches in diameter. Cut
  in wedges, brush with half & half, place on a greased cookie sheet and bake
  in a preheated 350F oven for 20 minutes.
  
  Source: "The Yankee Kitchen" 03-16-93 (#3) [Lisa]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Scones
 Categories: Breads
   Servings:  6
 
  1 3/4 c  Whole wheat pastry flour
    1/3 c  Sugar
  1 1/2 ts Baking powder
    3/4 ts Baking soda
    1/2 ts Salt
    3/4 c  Chilled unsalted butter, cut
           -into pieces
  1 1/3 c  Rolled oats
    1/2 c  Dried currants
     10 tb Chilled buttermilk
      1    Egg, beaten to blend (glaze)
 
  Preheat oven to 375 deg F. Line cookie sheet with parchment. Combine first
  5 ingredients in processor. Add butter and cut in until mixture resembles
  fine meal. Transfer to large bowl. Mix in oats and currants. Add 10
  tablespoons buttermilk and mix just until dough comes togeterh, adding more
  buttermilk by tablespoons if dry. Turn dough out onto floured surface. Pat
  into 1-inch thick round. Cut out rounds using 3 inch cookie cutter. Gather
  scaraps; pat into 1-inch thick round. Cut out more scones. Transfer scones
  to prepared cookie sheet, spacing 3 inches apart (scones will spread during
  baking). Brush generously with egg glaze. Bake scones until brown, about 30
  minutes. Cool slightly on rack. Serve warm. Source: Bon Appetit, November
  1991 Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Yeast Bread
 Categories: Breads
   Servings:  1
 
    1/2 c  Molasses
  1 1/2 tb Salt
      3 tb Oil
      1 c  Scalded milk
      1 c  Boiling water
      3 c  Oats
      2 tb Dry yeast
    1/2 c  Lukewarm water
    1/2 c  Gluten
      4 c  Wholewheat flour
 
  Add molasses, salt & oil to scalded milk.  Pour, with boiling water, over
  oats, stir well & let stand till lukewarm.
  
  Dissolve yeadt in lukewarm water & let rise.  Mix gluten with flour & add
  to oat mix.  Beat well.  Add yeast & mix thoroughly.  Knead for 5 minutes,
  use more flour as necessary.  Place in a covered, oiled bowl & let rise
  till doubled.  Punch down, divide in half, cover & let rise for 10 minutes.
  Form into 2 loaves.  Place loaf tins, oil the tops & let rise for another
  30 minutes.  Bake at 400F for 10 minutes & then at 350F for 60 ~65 minutes.
  
  "The Vegetarian Times Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal-Apple Muffins
 Categories: Breads
   Servings: 12
 
      2 oz Egg Beaters
      1 c  Skim milk
      3 ts Polyunsaturated oil
      1 c  Whole wheat flour
      3 ts Baking powder
      1 c  Uncooked rolled oats
      1 c  Raisins
      1 c  Peeled, chopped apples
 
  Preheat oven to 425 degrees F.  and grease muffin tins. Mix egg whites,
  milk, and oil in bowl.  Add dry ingredients and mix. Fold in raisins and
  apples. Place batter in muffin tins; fill each 3/4 full. Bake about 20
  minutes or until centers seem dry.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal-Bran Bread
 Categories: Breads, Vegetarian
   Servings: 30
 
      1 c  Oatmeal
      2 c  Water
    1/4 c  Dark -or- Light Molasses
      2 tb Vegetable Oil
    1/2 ts Salt
      1 pk (or 1 tablespoon) Active Dry
           -Yeast
    1/2 c  Warm Water (110 to 115
           -degrees)
      1 c  Bran
    1/4 c  Soy Flour
    1/2 c  Wheat Germ
      3 c  Whole Wheat Flour
 
  Cook the oatmeal according to directions in the 2 cups of water.  Add the
  molasses, oil and salt.  Cool to lukewarm.
  
  Dissolve the yeast in the warm water and add to the oatmeal mixture.  Stir
  in the barn, soy flour and wheat germ. Beat in the whole wheat flour,
  adding a little at a time until the dough is stiff. Knead the dough on a
  floured surface until it is smooth and elastic. Cover with a damp towel and
  let rise in a warm place in a lightly-oiled bowl until doubled in bulk.
  
  Punch down and knead again until smooth and elastic.  Divide the dough into
  two loaves.  Shape and put into lightly-oiled bread pans.  Let rise until
  doubled.  Bake in a 375-degree oven for about 40 minutes or until brown and
  sounds hollow when tapped on top.
  
  Remove from the pan immediately and cool on a wire rack.
  
  Serves 30
  
  One Serving = Calories: 79 Carbohydrates: 14 Protein: 3 Fat: 2 Sodium: 44
  Potassium: 154 Cholesterol: 0
  
  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: Oatmeal-Rye Bread
 Categories: Breads
   Servings:  3
 
      1 pk Active dry yeast
  2 1/2 c  Warm water (110'F.)
      1 tb Sugar
      2 c  Rye flour
  5 1/2 c  All-purpose flour
      1 c  Regular rolled oats
    1/3 c  Firmly packed brown sugar
      1 ts Salt
           Butter or margarine (opt)
 
  Omar Khayyam, whose paradise required only a book of verses, a loaf of
  bread, and a jug of wine, might have suffered seriously from malnutrition
  (along with the mysterious Thou, who sang beside him) if the loaf were the
  bubble bread we are all familiar with. Although this flabby loaf contains
  niacin, thiamin, riboflavin, and a rich assortment of mono- and
  diglycerides (ethoxylated and otherwise), it is not especially rich in
  protien and fiber, two pillars of contemporary sound diet.
  ==========================================================================
  1. The night before, sprinkle yeast over warm water in a large (at least
  4-quart) bowl and let stand for 5 minutes to soften. Then add granulated
  sugar and rye flour; beat to blend well. Cover bowl tightly with plastic
  wrap and let stand at room temperature up to a day (at least 12 hours).
  Stir in 5 1/4 cups all-purpose flour, rolled oats, brown sugar, and salt.
  2. TO KNEAD BY HAND, scrape dough onto a board lightly coated with
  all-purpose flour. Knead, adding flour as required to prevent sticking,
  until dough is smooth and elastic, about 10 minutes. Place dough in a
  greased bowl, turn over to grease top, and cover with plastic wrap.
  3. TO KNEAD WITH A DOUGH HOOK, beat until dough pulls cleanly from bowl. If
  dough still feels sticky, beat in flour, 1 tablespoon at a time; remove
  dough hook and cover bowl with plastic wrap.
  4. Let dough rise in a warm place until doubled, about 1 hour. Punch down
  and divide into 3 equal portions. Shape each portion into a loaf and set in
  a greasd 4x8" loaf pan. Cover loaves lightly and let rise in a warm place
  until doubled in volume, about 1 hour. With a sharp knife or razor blade,
  slash top of each loaf in about 3 places, making cuts about 1/8" deep.
  Brush tops lightly with water.
  5. Bake in a 350'F. oven; after 10 minutes, brush tops lightly with more
  water. Continue baking until loaves are well browned, about 40 minutes
  total. For a shiny finish, rub tops of hot loaves with soft butter. Invert
  onto racks. Serve warm or cool. If loaves are made ahead, cool and package
  airtight up to a day; freeze to store longer. Make 3 loaves, each about 1
  1/2 pounds.
  
  ~ James Lee, San Mateo CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Country Sourdough Rye Bread
 Categories: Breads
   Servings:  6
 
      2 ts Dry yeast
    1/3 c  Lukewarm water
      1 ts Honey
      1 c  Lukewarm water
      3 tb Molasses
      1 tb Oil
    1/2 c  Mashed potatoes
      1 c  *onion starter
      1 tb Caraway seed
      1 tb Salt
  2 1/2 c  Whole-wheat flour
    1/2 c  Wheat germ
  1 1/2 c  Rye flour
      2 tb Corn meal
      1    Egg, beaten
      1 ts Caraway seeds
 
  Sprinkle yeast over 1/3 cup lukewarm water.  Add 1 tsp. honey.  Let
  dissolve for five minutes. In a large mixing bowl, combine 1 cup lukewarm
  water, molasses, oil, mashed potatoes and mix until smooth. Add yeast
  mixture, onion starter, caraway seeds and salt.  Mix until well-blended.
  Add whole-wheat flour, (reserving 1/2 cup for kneading), and wheat germ,
  mix well for about 5 minutes.  Let dough rest for 10 minutes. Add rye
  flour.  Knead on a board for about 10 minutes, using 1/2 cup whole-wheat
  flour, until dough is elastic, and "springy." Place dough in an oiled bowl,
  turning it over to coat surface with oil. Cover, set bowl in hot water and
  leave to rise in a warm place for 1 1/2 hours until doubled in bulk. Stir
  down dough and divide into two loaves.  These can be shaped in rounds and
  placed on an oiled cookie sheet which has been sprinkled with corn meal, or
  they can be placed in oiled loaf pans.  Glaze tops with beaten egg and
  sprinkle with caraway seeds. Set to rise in an unheated oven for
  approximately one hour.  Turn oven to 400 for 20 minutes, then turn it down
  to 375 and bake for 30 minutes longer or until bread tests done. (For a
  crustier load, put a pan of hot water on oven floor during the first 20
  minutes when oven is at 400.) Cool on rack before serving.
  
  *To make onion starter, add 1 small, peeled onion--loosely wrapped in
  cheesecloth, to fresh batch of basic sourdough starter mixture and leave to
  sour at room temperature for at least three days.  Before making old
  country rye bread, add a second cup of water and a second cup of flour to
  the onion starter, leaving it at room temperature overnight. 2 loaves.
  
  From: The Rodale Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Fashioned Lemon Bread
 Categories: Breads
   Servings:  1
 
  1 1/2 c  Flour, all purpose
    1/4 ts Salt
      1 ts Baking powder
    1/2 c  Butter
      1 c  Sugar
      2    Eggs
    1/2 c  Milk
      2 tb Lemon rind, finely grated
    1/2 c  Nuts, chopped

MMMMM------------------------------GLAZE-----------------------------------
      2 ts Sugar
      2 tb Lemon juice
 
    Preheat oven to 350F. Blend flour, salt and baking powder. Cream butter,
  beat in sugar and eggs. Add dry ingredients alternately to creamed mixture
  with milk. Fold in lemon rind and nuts. Spoon batter into greased 8"x4"
  loaf pan. Bake in 350F oven for 55-60 minutes or till done. Cool 5 minutes
  in pan then combine sugar and lemon juice for glaze and spoon over warm
  loaf. Remove loaf from pan when cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Fashioned Buttermilk Biscuits
 Categories: Breads
   Servings:  8
 
  1 1/2 c  All-purpose flour
    1/2 c  Cake flour
    1/2 ts Salt
      2 ts Baking powder
    1/2 c  Cold unsalted butter
    3/4 c  Buttermilk or heavy cream
           (or more)
 
  Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.
  
  COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well
  to mix. Rub in the butter by hand or with a pastry blender until the
  mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and
  continue stirring gently until the dough begins to hold together. (If the
  dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the
  work surface generously with flour and scrape the dough onto it. Fold the
  dough over on itself two or three times. Use the dough immediately .  Pat
  dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits
  with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.
  Paint tops with buttermilk.  Bake for 10 to 15 minutes, until well risen
  and golden.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Fashioned Herb Bread
 Categories: Breads
   Servings:  6
 
      2 c  (473 ml) warm water
    1/4 c  (59 ml) honey
      2 tb (30 ml) dry baking yeast
      1 ts (5 ml) salt (optional)
    1/3 c  (79 ml) dry milk powder
  1 1/2 tb (22 ml) dried and crumbled
           -herb or 3 to 4 (45 to 60
           -ml)
           Fresh herb, chopped fine*
    1/2 c  (118 ml) soy flour
      5 c  (1.21) whole wheat flour
           -(approximately)
 
  Stir honey into warm water.  Sprinkle yeast onto water and let stand 5 to
  10 minutes.  Add salt, milk, and herbs and blend well.  Sift in half of
  flours and stir.  Add part of the remaining flours (according to the
  coarseness of the flour more or less than 5 cups (1.21) may be needed).
  Knead 5 to 10 minutes.  Dough should be elastic.  Allow to rise in oiled
  bowl until doubled in volume.  knead again, shape into two loaves and place
  in oiled bread pans to rise again until double in size.  Bake at 350 (177C)
  45 to 55 minutes.
  
  *Select any herb or a combination of several: anise seed, sweet basil,
  caraway seed, chervil, chives, dill seed or weed, sweet marjoram, oregano,
  parsley, sage, savory, tarragon, or thyme.
  
  From: Rodale's Encyclopedia of Indoor Gardening Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Fashioned Cinnamon Raisin Braid
 Categories: Breads
   Servings:  1
 
    1/3 c  Instant mashed potato flakes
    1/3 c  Boiling water
    1/4    To 1/2 cup warm water
      4 tb Sugar
      1 pk Active dry yeast
      3 c  All-purpose flour
    1/4 c  Instant nonfat dry milk
    1/4 c  Cold butter or margarine,
           -cut into 4 pieces
    1/2 c  Dark raisins
      1 ts Salt
      1    Egg
           Cinnamon Sugar
 
  Makes 1 loaf
  
  Stir potato flakes into boiling water.  Cool until lukewarm. Reserve.
  
  Combine 1/4 cup of the warm 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, dry milk, butter, remaining
  3 tablespoons of the sugar and salt into work bowl. Process until mixed,
  about 15 seconds.
  
  Add potato mixture to flour mixture.  Process until mixed, about 5 seconds.
  
  Add yeast mixture and egg to 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 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 and knead 1/2 cup dark raisins into
  the dough..  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.  Prepare Cinnamon Sugar.  Divide dough into 3 equal
  parts.  Shape each part into strand 20 inches long.  Roll each strand in
  Cinnamon Sugar.  Braid strands together and place in greased 9x5x3-inch
  loaf pan.  Tuck ends under and pinch to seal. Let stand in warm place until
  almost doubled, about 45 minutes.
  
  Heat oven to 350 F.  Bake until evenly brown and loaf sounds hollow when
  tapped, 35 - 40 minutes.
  
  Remove immediately from pan.  Cool on wire rack.
  
  CINNAMON SUGAR: 1/4 cup sugar 2 tsp ground cinnamon 1 Tbsp butter or
  margarine, at room temperature
  
  Mix ingredients well.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Time Cornbread
 Categories: Breads
   Servings:  1
 
      2    Eggs
  1 1/2 c  Buttermilk
      1 ts Salt
    3/4 ts Soda
  1 1/2 c  Cornmeal
      3 tb Lard, Melted
      1 c  Flour
 
  Beat eggs, milk, and lard together. Add remaining ingredients and mix well.
  Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Time Sourdough
 Categories: Breads
   Servings:  2
 
MMMMM-----------------------------STARTER----------------------------------
      2 c  Water
      2 c  Flour
      1 pk Yeast

MMMMM-------------------------SOURDOUGH BREAD------------------------------
      4 c  Flour
      1 ts Salt
      2 tb Sugar
      2 tb Grease
 
  Starter:
  
  Combine the three ingredients and let sit over night in a warm place.
  
  Use of Starter:  Each time you use the starter, pour off 1/2 cup or more to
  use in you next baking effort.  Do not keep starter in a metal container. A
  glass or potter container works best.  The starter will usually keep for
  several months in the refrigerator but frequent use will renew the starter
  and keep it fresh.  Never add anything to your starter except plain flour
  and warm water.  Set starter the night before use by adding flour and water
  (2 cups each).  Remove your fresh cup of starter and use the bubbly batter
  in the bread recipe.
  
  Bread:
  
  Sift the dry ingredients into a bowl.  Pour in sponge and mix (also
  grease).  Knead the dough for ten minutes, then allow to rise for three to
  four hours.  Disolve 1/4 teaspoon baking soda in 1 Tb. water then knead
  into dough.  Allow to rise again.  Shape into loaves and bake at 375
  degress F. for 45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old-Fashioned Crumb Cake
 Categories: Breads
   Servings: 10
 
  2 1/2 c  All-purpose flour
    3/4 c  Butter, softened
  1 1/2 ts Cinnamon
      1 c  Sugar
      1 ts Nutmeg
    1/2 ts Salt
           Egg, beaten
      1 c  Sour milk
      1 ts Baking soda

MMMMM-------------------THE "LARK" (COOKING, WP51, C------------------------
 
  To make sour milk, add 1 ts white vinegar to 1 c milk.
  
  Blend flour, butter and cinnamon until mixture resembles cornmeal. Reserve
  1 cup flour mixture for top. Add sugar, nutmeg, salt, egg, sour milk and
  baking soda.  Blend slowly.  Pour into greased 9-inch square baking dish.
  Sprinkle reserved crumb mixture on top. Bake at 350 for 30 minutes, or
  until straw inserted in center comes out clean.
  
   A light, spicy snack cake
  
  This recipe was taken from Second Round Tea-Time at the Masters Cookbook
  given to me by Jon Martin in the January 93 cookbook swap
  
  Enjoy!
  
  Sparkie ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 03-23-93 (09:41) Number: 3567 From: ANNE
  MACLELLAN               Refer#: NONE To: DAVE BAKKER Recvd: NO Subj: Celiac
  recipes?                Conf: (52) CookingEch
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old-Fashioned Graham Flour Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      2 c  Bread flour
      2 c  Graham flour
    1/4 c  Nonfat dry milk powder
      1 ts Salt
      1 tb Honey
      1 tb Butter
  1 1/4 c  Warm water
 
  "Graham flour is not just for crackers. It's available in bags and boxes in
  markets and most health food stores. This makes a delicious, fun,
  great-tasting light-colored bread."
  
  Add all ingredients in order listed into pan, select white bread and push
  "Start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old-Fashioned Hearth Bread
 Categories: Breads
   Servings:  1
 
    1/2    To 3/4 cup warm water
      2 tb Honey or light molasses
      1 pk Active dry yeast
      2 c  All-purpose flour
      2 tb Instant nonfat dry milk
           -solids
      1 tb Wheat germ
      1 tb Butter or margarine
      1 ts Salt
 
  Makes 1 loaf
  
  Combine 1/4 cup of the water, honey and yeast.  Stir to dissolve yeast and
  let stand until bubbly, about 5 minutes.
  
  Fit processor with steel blade.  Measure flour, dry milk, wheat germ,
  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 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.  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 smooth ball and place on greased cookie
  sheet.  Roll or pat into circle about 6 inches in diameter. 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,
  about 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: Old-Fashioned Oatmeal Bread
 Categories: Breads
   Servings:  1
 
      2 tb Dry yeast
    1/2 c  Warm water
    1/2 c  Molasses
    1/3 c  Oil
  1 1/4 c  Warm water
      2    Well beaten eggs
      1 tb Salt
      2 c  Oats
      5 c  Wholewheat flour
 
  Stir yeast into warm water & set aside for 5 minutes.  In a large bowl, mix
  together molasses, oil, water, eggs & salt.  Stir in yeast & then oats. Add
  flour, using just enought to ofrm a soft dough.  Knead for several minutes.
  Cover & let rise till doubled in bulk.  Punch down & knead again. divide in
  half & place in two oiled bread tins.  Cover & let rise till doubled. Bake
  at 375F for 45 minutes.
  
  "The Vegetarian Times Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Olive and Rosemary Flat Bread
 Categories: Breads
   Servings:  8
 
           Stephen Ceideburg
    1/2 c  Brown rice flour (see note)
  1 1/2 ts Granular yeast
      2 ts Sugar
  1 1/4 c  Warm water (110 degrees F.)
      4 lg Egg whites, at room
           -temperature
      1 tb Olive oil
     12    Oil-cured black olives,
           -pitted and roughly chopped
      4 ts Dried rosemary, or to taste
      1    Egg yolk mixed with 1/2
           -teaspoon water
      1 lg Garlic clove, peeled, cut in
           -3 pieces
    1/2 c  Corn flour (see note)
    1/2 c  Cornstarch
      2 ts Xanthan gum powder
      1    To 1 1/2 teaspoons salt
 
  Stir together 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of
  the warm water in a 2-cup glass measure. Let rest in a warm place until
  doubled in volume, about 10 minutes.
  
  Line a large baking sheet with parchment paper and draw two 8 inch circles
  on it (use a cake pan as a guide).
  
  Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of
  the rosemary; set aside.
  
  Combine garlic and egg yolk; set aside. (Garlic will perfume the glaze but
  won't burn in the oven, as chopped garlic would.)
  
  Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan
  gum powder and salt in bowl.
  
  Add remaining 3/4 cup warm water to egg white-olive mixture a stir into
  flour. Stir in yeast mixture and beat until smooth.
  
  Using a rubber spatula, spread soft dough into 8-inch circles marked on the
  parchment paper heaping it up slightly in the middle. Cover loaves with
  lightly greased plastic wrap and let rise until doubled in bulk, about 1
  hour.
  
  Preheat oven to 425 degrees F.
  
  Discard garlic and brush egg glaze over loaves. Sprinkle tops with
  remaining 2 teaspoons rosemary. Using a razor blade, slash tops of loaves
  into a large diamond grid pattern. (Use an up-and-down cutting motion
  rather than dragging the blade through the soft dough.)
  
  Bake for 20 minutes, until well browned.
  
  Makes two 8-inch diameter, 11-ounce loaves.
  
  Note: Brown rice flour and corn flour may be found in some health food
  stores and Rainbow Groceries.
  
  PER SERVING (1/8 of a loaf): 115 calories, 3 g protein, 18 g carbohydrate,
  3 fat (2 g saturated), 13 mg cholesterol, 344 mg sodium, 0 g fiber,
  
  From an article by Jacqueline Mallorca in the San Francisco Chronicle,
  8/18/93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Olive Bread with Mint and Onions
 Categories: Breads
   Servings:  1
 
      1 tb Active dry yeast
    1/2 ts Sugar
  1 1/2 c  Warm water
    1/2 c  Whole wheat flour,
           -preferably coarsely ground
      3    To 3 1/2 cups white flour,
           -preferably unbleached
      3 tb Olive oil
      1 ts Salt
      1 sm Onion, chopped
      2 ts Dried mint
     12    Black Greek olives, pitted
           -and halved
           Corn meal
 
  Makes 1 large round loaf
  
  Make a sponge by dissolving the yeast and sugar in the warm water and
  stirring in the whole wheat flour and 1 1/2 cups of the white flour. Beat
  at least 50 strokes, then cover with plastic wrap and let stand anywhere
  from 1 to 6 hours.
  
  Stir all but a teaspoon of the olive oil into the dough, as well as the
  salt, the chopped onion, dried mint, and olives.  Then work in remaining
  white flour until it becomes hard to stir.
  
  Turn the dough out onto a floured working surface and let rest while you
  clean out the bowl.  Knead dough for about 8 to 10 minutes, adding more
  flour as necessary, until the dough is resilient. Lightly oil the bowl,
  return the dough to it, turning to coat, and cover with plastic wrap. Let
  rise until double in volume - about 1 1/2 hours.
  
  Turn the dough out, punch it down, and form into a large round loaf. Place
  on a baking sheet sprinkled with corn meal.  Cover loosely with a towel and
  let rise again until double - about 45 minutes. (Or let raise and bake in
  La Cloche.)
  
  If you have baking tiles in your oven, be sure they are good and hot by
  preheating the oven to 425 F during the last 30 minutes of the final
  rising.  Slip the loaf onto the tiles (if you're not using them, simply put
  the baking sheet in the preheated oven) and bake for 15 minutes, then lower
  the heat to 350 F and bake another 35 minutes. Brush with the remaining
  olive oil and let cool on rack.
  
  The Book of Bread From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: One Hundred Percent Whole Wheat Bread
 Categories: Breads
   Servings:  6
 
    2/3 c  Water
      3 pk Yeast
      1 tb Sugar
      8 c  Scalded Milk
    2/3 c  Shortening
      1 c  Sugar
    1/2 c  Molasses
      2 tb Salt
     12 c  Whole Wheat Flour
 
  Dissolve yeast in 2/3 cup 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'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: Onion Bread for Bread Machine
 Categories: Breads, Breadmaker
   Servings:  8
 
MMMMM---------------------------REGULAR LOAF--------------------------------
    3/4 c  Water
      2 c  White bread flour
  1 1/2 tb Dry milk
  1 1/2 tb Brown sugar
      1 ts Salt
      1 tb Butter
    1/4 c  Onions, dried
    1/2 tb Onion paste *
    1/2 ts Black pepper
    1/2 ts Poppy seeds
      1 ts Yeast, fast rise **OR**
      2 ts Yeast, active dry

MMMMM----------------------------LARGE LOAF---------------------------------
  1 1/4 c  Water
  3 1/4 c  White bread flour
      2 tb Dry milk
      2 tb Brown sugar
  1 1/2 ts Salt
      2 tb Butter
    1/2 c  Onions, dried
      1 tb Onion paste *
      1 ts Black pepper
      1 ts Poppy seeds
  1 1/2 ts Yeast, fast rise **OR**
      3 ts Yeast, active dry
 
   * If you can't find onion paste in a tube, you may substitute onion
     powder.  Substitute 1/4 ts for the regular loaf and 1/3 ts for the
     large loaf.  Onion salt will not work.
  
   +++ servings are based on 8 for regular loaf, 12 for large loaf.
  
  Use dried onion flakes, not fresh.  This recipe can be baked with the
  regular or rapid bake cycles.
  
  Be sure to follow the instructions for your particular brand of bread
  baking machine.
  
  CALORIES: 161            PROTEIN: 12% CHOLESTEROL: 7.89 mg CARBOHYDRATES:
  75% SODIUM: 268 mg FAT: 13%
  
   -- from ELECTRIC BREAD, Innovative Cooking Enterprises, Inc.
      PO Box 240888, Anchorage, Alaska  99524-0888
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Butter Rolls
 Categories: Breads
   Servings: 12
 
      1 pk Active Dry Yeast
  1 1/4 c  Warm Water
      2 tb Shortening, softened
      2 ts Salt
      2 tb Sugar
      2 tb Minced Onion
      3 c  Flour
 
  Dissolve yeast in warm water. Add shortening, salt, sugar, onion and of the
  flour. Beat 2 minutes on medium speed, scraping sides. Add the remaing
  flour and blend with a spoon until smooth. Cover and let rise until double,
  about 30 minutes. Stir down and spoon evenly into greased muffin tins,
  full. Let rise until double, about 40 minutes. Bake in a preheated 375F for
  20-25 minutes. Brush with butter. Makes 9-12 rolls
  
  Source: "The Yankee Kitchen" 03-16-93 (#8) [Clair]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Cheddar Bread
 Categories: Breads
   Servings:  4
 
  2 1/2 c  Unbleached All-Purpose Flour
      1 c  Whole Wheat Flour
      1 pk Active Dry Yeast
    1/3 c  Warm Water (110-115F)
    1/2 c  Orange Juice
    1/2 c  Water
      2 tb Butter Or Margarine *
      1    Env. Onion Soup Mix
      1 tb Sugar
      1 ts Salt
      5 oz Shredded Cheddar Cheese
           Melted Butter Or Margarine
 
  * Butter or margarine should be cut into small pieces.
  ~-------------------------------------------------------------------------
  In medium bowl, combine flours and set aside. In large bowl, dissolve yeast
  in warm water.  Add orange juice, water, butter, onion recipe soup mix,
  sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of
  the remaining flour mixture until soft dough is formed and it pulls away
  from the sides of the bowl. Turn dough onto lightly floured board, then
  knead until smooth and elastic, about 10 minutes. Cover and let rise in
  warm place until doubled, about 1 hour. (Dough is ready if indentation
  remains when touched) Preheat oven to 375 degrees F. Punch down dough, then
  turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with
  1 cup cheese. roll, starting at 8-inch side, jelly roll style; pinch ends
  to seal.  Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with
  melted butter, then top with remaining cheese. Bake 45 minutes or until
  bread sound hollow when tapped.  Remove to wire rack and cool completely
  before slicing. Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Corn Bread
 Categories: Breads
   Servings:  6
 
    1/2 c  Chopped sweet onions
      2 tb Butter or margarine
      1 pk Corn-muffin mix
    1/2 c  Sour cream
    1/2 c  Shredded sharp process
           -American cheese
 
  Cook onion in butter until tender but not brown. Prepare mix according to
  package directions. Pour into greased pan. Sprinkle with cooked onion. Mix
  sour cream and cheese; spoon over the top. Bake in hot over (400 degrees)
  25 minutes, or until done.   Let stand a few minutes; cut into 2 inch
  squares.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Corn Bread
 Categories: Breads
   Servings:  6
 
           Karen Mintzias
      2 tb Oil
    1/3 c  Chopped onions
      1 c  Unbleached flour
      1 c  Yellow cornmeal
      1 tb Baking powder
    1/4 ts Ground black pepper
      1 c  Skim milk
      1    Egg white
 
  Preheat the oven to 400 F.  Evenly coat an 8 x 8-inch baking pan with
  no-stick spray.
  
  Heat the oil in a small frying pan over medium-low heat; add the onions and
  cook, stirring, until golden brown, about 5 minutes.  Set aside.
  
  In a large bowl, combine the flour, cornmeal, baking powder and pepper. In
  a measuring cup, whisk the milk, egg white and cooked onions together. Add
  to the dry ingredients all at once.  Stir just to blend.
  
  Spread in the prepared pan.  Bake until the bread's sides begin to pull
  away from the pan, about 20 minutes.  Cool before loosening the sides and
  turning out from the pan.  Divide into 6 squares.
  
  Per serving: 206 calories, 5.5 g. fat (24% of calories), 3.8 g. dietary
  fiber, 5.7 g. protein, 33.6 g. carbohydrates, 1 mg. cholesterol, 202 mg.
  sodium.
  
  Source: Prevention, January 1993 Typos provided by: Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Dill Bread
 Categories: Breads
   Servings:  6
 
    1/4 c  Warm water (130 to 130
           -degrees)
      1 pk Yeast
  1 1/2 tb Butter, room temperature
      3 tb Sugar
      1    Slightly beaten egg
    1/4 ts Baking soda
  1 1/2 ts Salt
      3 tb Minced dried onion
      2 tb Whole dill seed
    3/4 c  Cottage cheese
    3/4 c  Sour cream
  3 1/3 c  Flour
 
  Use all ingredients at room temperature.
  
  Ensure your kitchen is between 70 and 80 degrees.  Use a large heavy bowl
  (about 4 quarts) for mixing. Pick a counter in your kitchen that will allow
  you to knead the dough easily.
  
  Pour 1/4 cup of warm water into a bowl, then add the package of yeast. Stir
  for a couple of minutes until it's completely dissolved.  In a large heavy
  bowl (about (4 quarts), beat together the butter, sugar, and egg. Stir in
  the onion, dill, baking soda, and salt. Add the cottage cheese and sour
  cream, stirring as you go. Keep stirring until the mixture is very evenly
  mixed.  Stir the flour in very slowly, about one cup at a time. Use a
  little extra effort to keep everything very smooth. Beat until the dough is
  very smooth and elastic. Dough should be stiff. Mix for five to ten
  minutes.
  
  Turn dough out onto a well floured board.  Flour your hands and start
  kneading.  Fold the dough in half. Push down and away from you.  Turn it a
  quarter turn, fold it in half again.  Don't be afraid to push down hard.
  
  The harder you work the dough, the better texture your bread will have, and
  the better it will rise. Push, turn, and fold it over and over again.  If
  your dough is sticky, add a few sprinkles of flour.  If it is too dry, add
  a few sprinkles of water.  The temperature of your room will affect the
  amount of flour and liquid needed.  Knead the dough 10 to 15 minutes, to
  form an even elastic consistency.  Put the dough in a lightly greased bowl,
  and grease the top lightly.  Cover the bowl with a clean dish cloth and
  place it in a warm dark place with no drafts; your oven (not on) is a good
  place.  Let the dough rise until it is double in size (about 1-1/2 hours).
  
  Take the dough out of the bowl and punch it down.  Knead it lightly for a
  few seconds. Divide it into two portions and shape each into a loaf shape.
  
  Put each into a greased loaf pan (8 x 4 x 2 inch). Cover the pans and put
  them back wherever you let the dough rise, and let it double in size again.
  It should take about 45 minutes.
  
  Place loaf pans into a 350 degree preheated oven and bake until brown;
  about 40 to 45 minutes.  Remove the loaves from the pans and place on a
  wire rack to cool.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Lover's Twist
 Categories: Breads
   Servings:  6
 
           Jim Vorheis
      1 pk Dry yeast
    1/4 c  Warm water
      4 c  Flour
    1/4 c  Sugar
  1 1/2 ts Salt
    1/2 c  Hot water
    1/2 c  Milk
    1/4 c  Softened butter or margarine
      1    Egg
           Filling:
    1/4 c  Butter or margarine
      1 c  Finely chopped onion (or 1/4
           -cup instant minced
           Onions)
      1 tb Grated Parmesan cheese
      1 tb Sesame or poppy seed
    1/4 ts Garlic powder
    3/4 ts Salt
      1 ts Paprika
 
  Grease cookie sheet.  In large bowl dissolve yeast in warm water. Add 2
  cups flour, sugar, salt, water, milk, butter and egg.  With electric mixer,
  blend at low speed until moistened.  Beat 2 minutes at medium speed. By
  hand, stir in remaining flour to form a soft dough. Cover and let rise in a
  warm place until light and doubled in size, 45 to 60 minutes.
  
  To prepare filling, melt butter in saucepan and add remaining ingredients.
  
  When dough has doubled in size stir down and place on a floured board.
  Knead until no longer sticky.  Roll out to an 18x12-inch rectangle. Spread
  with filling, then cut lengthwise into three 18x4-inch strips. Beginning
  with the 18-inch side, roll up each strip. Seal edges and ends. On the
  prepared cookie sheet braid the three rolls together. cover and allow to
  rise until doubled, about 45 to 60 minutes. Bake at 350 F for 30 to 35
  minutes, or until golden brown. Serve warm or cool.
  
  Note: To make 2 small loaves, cut the 3 filled rolls in half crosswise
  before braiding.  Braid each set of rolls separately on greased cookie
  sheet; bake as directed.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Lover's Bread
 Categories: Breads
   Servings:  6
 
      1 pk Active dry yeast
    1/4 c  Warm water
      4 c  All-purpose flour
    1/4 c  Sugar
    1/2 c  Hot water
  1 1/2 ts Salt
    1/2 c  Milk
    1/4 c  Soft butter
      1    Egg, room temperature
           Filling:
    1/4 c  Soft butter
      1 c  Finely chopped onions
      1 tb Grated cheese
      1 tb Sesame seeds
      1 ts Garlic
      1 ts Paprika
 
  Dissolve yeast in warm water.  Add two cups flour, and the sugar, salt, hot
  water, milk, butter, and egg. Blend until moist.l Beat for two minutes.
  Stir in the remaining flour.  Cover.  Let rise in a warm place until light
  and double in size. (45 to 60 minutes).
  
  Meanwhile, for the filling, melt the butter in a medium saucepan. Remove
  from heat and stir in the other filling ingredients.  Mix thoroughly and
  set aside.
  
  Stir dough down.  Toss on floured surface until no longer sticky. Roll into
  a 12 x 18 inch rectangle.  Cut into three 4 inch wide strips. Spread each
  strip with filling, leaving a 1/2 inch margin around the edge.  Roll each
  strip and seal the edges (so the filling is inside).  Braid the three
  strips together.  Cover.  Let rise until double in size.  Bake at 350 on a
  greased sheet until golden brown.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Rye Bread
 Categories: Breads
   Servings:  3
 
MMMMM------------------------------SPONGE-----------------------------------
  1 1/3 oz Cake yeast;-=OR=-
      2    Envelopes dry yeast
      4 fl Lukewarm water
      4 oz Bread flour

MMMMM------------------------------DOUGH-----------------------------------
      1 lb Rye flour
      1 lb Bread flour
    1/2 oz Salt
      1 pt Lukewarm water
      1 oz Oil
      8 oz Chopped onion
 
  This is a recipe for onion rye bread that is used at the New York Cooking
  School. You should be able to adapt it for baking in a casserole.
  
  FOR THE SPONGE, whisk yeast into water to disperse and stir into flour
  until smooth. Cover and let rest for 30 minutes. FOR THE DOUGH, combine
  flours and form a well, placing salt and sponge inside. Mix to form dough.
  Knead 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl,
  cover and let rise until doubled. Saute onion in oil until lightly browned.
  Blot off all excess oil. Deflate dough by pressing out with your hands.
  Gently knead in onions and allow to rest for 10 minutes. Divide dough into
  3 pieces, place in greased casseroles, and make 3 slashes in the top of
  each loaf. Cover with oiled plastic wrap and allow to rise until doubled.
  Bake at 425F for 20 minutes.
  
  Makes 3 Loaves
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Rye
 Categories: Breads
   Servings:  6
 
  5 1/2 lb 1lb
  1 1/8 c  Water 3/4 C + 1 T water
           (For the Welbilt/Dak
           -machines      (For the
           -Welbilt machine
           Add 2 T more water)
           -add 1 T more water)
  1 1/2 c  Whole wheat flour 1 C whole
           -wheat flour
  1 1/2 c  Bread flour 1 C bread flour
    3/4 c  Rye flour 1/2 C rye flour
    1/2 ts Salt 1/2 tsp salt
      1 tb Oil 2 tsp oil
      1 tb Molasses 2 tsp molasses
    1/3 c  Minced onion 1/4 C minced
           -onion
      1 ts Caraway seed 1 tsp caraway
           -seed
      2 ts Red Star active 2 tsp Red
           -Star active
 
  This one is best served slightly warm.  It's another one of those loaves
  that smells especially tantalizing as it bakes.
  
  dry yeast*                         dry yeast*
  
  Place the ingredients in the bread pan, insert it into the machine and
  press "start".
  
   CRUST: REGULAR MENU SELECTION: BAKE 
  
  *Refer to the Yeast Conversion Chart, if necessary.
  
  From:  "Bread Machine Magic Cookbook" by Linda Rehberg, Lois Conway Posted
  by:  Debbie Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Soup Bread
 Categories: Breads
   Servings:  6
 
      1 ts Yeast
  1 1/2 c  Flour, bread
    3/4 c  Flour, whole wheat
      1 oz Onion soup mix
      1 tb Butter
  1 1/4 c  Water; warm
 
  Heat the water and pour over onion soup mix. Let cool to lukewarm before
  adding to bread.  Bake on Medium temperature.
  
  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.
  
  Posted by:  Sylvia Steiger (THE.STEIGERS) - GEnie Reposted by: Debbie
  Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion Twist Bread
 Categories: Breads
   Servings:  6
 
      4    To 4-1/2 cups all-purpose
           -flour
      2 pk Dry yeast
    1/3 c  Non-fat dry milk
  1 1/2 c  Hot tap water (120 - 130
           -degrees)
      2 tb Shortening, room temperature
      2 tb Sugar
      1 pk Onion soup mix (1-3/8
           -ounces)
      2 tb Grated Parmesan cheese
      1    Egg, room temperature
 
  You will need two medium baking pans (greased or Teflon) or one baking
  sheet (greased or Teflon).  If glass pans are used, reduce oven heat by 25
  degrees.
  
  In a large mixer bowl combine 2 cups of flour and the yeast.  In a saucepan
  measure milk, water, shortening, sugar, soup mix, and cheese.  Stir over a
  low heat until warm (120 degrees).  Pour this into the dry mixture, add the
  egg and beat at a low speed in the electric mixer for 30 seconds.  Scrape
  down bowl.  Turn mixer to high for three minutes.  Stop the mixer, and with
  a wooden spoon gradually stir in more flour to form a soft dough that will
  clean the sides of the bowl.
  
  Kneading:
  
  Sprinkle the work surface with flour and turn the dough onto it, Knead
  until the dough is smooth and elastic.  Cover the dough with the inverted
  bowl and let it rest on the counter top for twenty minutes.
  
  Shaping:
  
  To make two twist loaves, divide the dough into 4 parts.  Shape each piece
  into a smooth 12 inch roll. Twist 2 pieces together and press ends to seal.
  Tuck under the sealed ends, place loaf in prepared pan.  Loaves can also be
  baked on a baking sheet.  Place them 2 inches apart.
  
  Rising:
  
  Cover with wax paper or foil until doubled in size  (about 45 minutes).
  Dough will rise to about 1/2 inch above the edge of the pan.
  
  Baking:
  
  Preheat oven to 375 degrees.  Bake in oven until the crusts have browned.
  The loaves will draw away from the sides of the pan. When tapping, the
  bottom crust yields a hard, hollow sound, the bread is done.  Remove bread
  from the oven.  Turn out on metal cooling racks.  Brush with melted butter
  for a nice soft finish.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Onion-Mustard Rolls
 Categories: Breads
   Servings: 18
 
           ----------------------------
           -----------
      1 pk Active dry yeast
    1/4 c  Very warm water
      2 c  Milk
      2 tb Sugar
      1 tb Dry mustard
      1 ts Salt
      1 ts Pepper
      4 tb Instant minced onion, divide
           -d
      2 tb Shortening or oil
           About 6 cups all-purpose flo
           -ur, divided
      2 tb Instant minced onion
    1/4 c  Water
           Poppy seeds
 
  From The Bread Book by Lena Sturges.  Dissolve yeast in water.  Heat milk
  until almost simmering.  Into large bowl measure sugar, mustard, salt,
  pepper, 2 Tbsp instant minced onion and shortening.  Stir in milk until
  sugar dissolves and shortening melts.  Cool to lukewarm. Stir in about 2
  cups flour and beat until smooth.  Beat in yeast. Stir in enough additional
  flour to make a moderately stiff dough.
      Onto lightly floured surface, turn out dough and kenad until smooth and
  satiny, 5 to 8 minutes.  Shape into ball and place in lightly greased bowl,
  turning to grease all sides.  Cover and let rise in warm place until
  doubled, about 1 1/2 hours.  Punch down. Divide dough into 2 equal
  portions; shape into balls.  Let rest 10 minutes. Meanwhile, grease two
  large baking sheets.
      Roll or pat each half of dough into a 9-inch square.  Using sharp
  knife, cut each into 9 squares.  Tuck corners under to form buns. Place on
  baking sheet and flatten with palm of hand.  Let rise in warm place until
  doubled, about 30 minutes.  Combine 2 Tbsp instant minced onion and 1/4 cup
  water; allow to stand 5 minutes.  Just before baking, sprinkle buns with
  onion and poppy seeds, 25 to 30 minutes or until golden brown. Yield: 18
  sandwich buns.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ontario Bread Knots
 Categories: Breads
   Servings: 20
 
      2    Envelopes dry yeast
      1 tb Sugar
  1 1/2 c  Warm (105-115 deg.) water
    1/4 c  Olive oil
      2 ts Salt
  3 1/2 c  All purpose flour
      1    Egg
      1 tb Water
 
  (Makes 20.) Lightly oil baking sheets. Sprinkle yeast and sugar over 1/4
  cup warm water in large bowl. Stir to dissolve. Let stand until foamy,
  about 5 minutes. Add oil and beat 2 minutes, using wooden spoon. Stir in
  salt and 1/2 cup warm water. Alternately stir in 3 cups flour (1 cup at a
  time) and remaining 3/4 cup warm water, beating until dough is soft and
  sticky.
  
  Sprinkle remaining 1/2 cup flour on work surface. Turn dough out and knead
  until springy and flour is absorbed, about 3 minutes. Cover dough and let
  stand 5 minutes. Shape dough into 20-inch cylinder. Cut into 20 pieces. Let
  stand 4 minutes. Using palm of hand, roll each piece into cylinder. Tie
  into knot. Arrange on prepared sheets, spacing 1 inch apart. Cover and let
  stand in warm draft-free area until starting to rise, 20 to 30 minutes.
  
  Preheat oven to 300 deg. Beat egg with 1 tablespoon water for glaze.
  
  Brush over bread knots. Bake until golden, 30 to 35 minutes. Serve bread
  knots either warm or at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Biscuits
 Categories: Breads, 1941
   Servings:  2
 
      3 c  Flour
      1 ts Salt
      4 ts Baking powder
      1    Orange
      4 tb Shortening
      3 tb Sugar
      1 c  Milk
      2 tb Melted butter or butter
           -substitute
 
  Sift flour, measure, and sift with baking powder, salt, and 1 tablespoon
  sugar.  Cut in shortening.  Add milk to form soft dough. Turn onto lightly
  floured board.  Knead lightly.  Pat into sheet 1/2 inch thick. Spread with
  butter, and 2 tablespoons sugar dissolved in orange juice. Sprinkle with
  grated orange rind. Roll like jelly roll and cut in slices 1/2 inch thick.
  Place cut side down in well-oiled pan.  Cover and allow to stand 10
  minutes.  Bake in hot oven (450 F) 15 minutes.  12 servings. The Household
  Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Bread
 Categories: Breads, 1941
   Servings:  6
 
      2 lg Oranges
    1/2 c  Sugar
    1/3 c  Boiling water
      4 ts Baking powder
      1    Egg, well beaten
      1 c  Milk
      3 c  Flour
    1/2 ts Salt
 
  Peel oranges.  Cut rind in narrow strips.  Cover rind with hot water. Boil
  until tender.  Drain.  Add sugar and 1/3 cup boiling water. Boil 20
  minutes, stirring constantly.  Remove from fire. Stir until cool. Add egg
  and milk.  Sift flour, measure, and sift with baking powder and salt. Add
  to orange mixture.  Mix thoroughly. Pour into well-oiled loaf pan. Let rise
  20 minutes. Bake in hot oven (425 F) about 1 hour. 1 loaf. Mrs. John
  Perrenoud, Humboldt, KS.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
    1/4 c  Sugar
      1 ts Salt
      1 tb Butter
      1    Egg
      2 tb Grated orange rind
      1 c  Orange juice (Use
           -ingredients at room
           -temperature)
    1/4 c  Hot water
 
  "Here's a tangy citrus delight. It turns out a light orange color loaf with
  a delicate orange flavor with lots of vitamin C."
  
  Add all ingredients into the pan in the order listed (we just used the
  orange juice from breakfast), select white bread and push "Start."
  
  Try pineapple instead. It's great, and tangerine has a real zest!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Bread
 Categories: Breads, Osg
   Servings:  1
 
      2 ea Orange peels
  1 1/2 c  Water
      1 c  Sugar
      1 ea Egg; well beaten
      1 c  Milk
      3 c  Flour
      3 ts Baking powder
 
  Boil orange peel in salt water, 10 minutes. Drain and cut fine. Add water,
  sugar and cook until thick and tender. Add egg, milk, flour and baking
  powder. Bake in moderate oven 3/4 hour. (Can use sour milk with 1/2 t.
  baking soda and 1 t. baking powder).
  
  NOTE: Moderate oven is 350 - 400 F.
  
  Source: SIS McGee, Richfield Grange, Summit County, OH Lowell Grange,
  Washington County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Cinnamon Bread
 Categories: Breads
   Servings:  6
 
      1    Text Only
 
  Notes: Delicious breakfast bread. Set it on the timer cycle and wake up to
  it hot from the oven, or have it toasted the next day.
  
  INGREDIENTS:            1 1/2 lb loaf:  1 lb loaf: orange juice 1 cup 2/3
  cup margarine/butter 2 Tbsp 1 1/4 Tbsp cinnamon 2 tsp 1 1/4 tsp grated
  orange peel      1 tsp           2/3 tsp salt 3/4 tsp 1/2 tsp sugar 2 tsp 1
  1/4 Tbsp 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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Molasses Bread
 Categories: Breads
   Servings:  1
 
    3/4 c  Sugar
      4 c  Sifted all-purpose flour
      1 ts Soda
      3 ts Baking powder
      2 ts Salt
  1 1/3 c  Coarsely chopped nuts
      1 c  Evaporated milk
      2 tb Grated orange rind
    3/4 c  Orange juice
      3 tb Melted shortening
    3/4 c  Unsulphured molasses
 
  From: Arizona Cookbook
  
  Sif together flour, sugar, soda, baking powder, and salt. Add nuts. Combine
  evaporated milk, orange rind, orange juice, shortening, and molasses. Add
  to flour mixture all at once. Stir just to blend. Turn into a greased and
  wax-paper lined 9x5x3 loaf pan. Bake at 325 for one hour and 15 minutes.
  Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Muffins
 Categories: Muffins, Breads
   Servings:  6
 
    1/2 c  Shortening
      1 c  Sugar
      2    Eggs
      1 c  Buttermilk
      1 ts Soda
           Grated rind of two oranges
    1/2 c  Finely chopped raisins
    1/2 c  Finely chopped nuts
      2 c  Flour
           Glaze:
      1 c  Brown sugar
 
  Juice of two oranges
  
  Cream shortening, add sugar.  Cream well.  Add eggs. Sift soda with flour
  and add flour and milk alternately to creamed mixture. Add nuts and raisins
  and orange rind. Bake in tiny muffin tins at 325 degrees for 20 minutes or
  until brown. Dip in the following glaze: Cook until it makes a syrup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Potato Bread
 Categories: Breads, Desserts
   Servings:  1
 
  2 3/4 c  All-Purpose Flour, Sifted
  2 1/2 ts Baking Powder
    3/4 ts Salt
      1 tb Salad Oil
  1 1/4 c  Fresh Orange Juice
      1 c  Sugar
      1 ts Soda
      1    Egg
    1/2 ts Vanilla
      1 tb Grated Orange Rind
    1/2 c  Nuts, chopped
    2/3 c  Diced Cooked Potatoes
 
  In large bowl sift together flour, sugar, baking powder, baking soda and
  salt. In small bowl, beat together egg, oil, orange juice, orange rind and
  vanilla. Stir in prepared potatoes. Add orange mixture all at once to dry
  ingredients and stir to mix well; sift in nuts. Turn into greased 9x5x3
  loaf pan. Bake in 325F oven 60 minutes until cake tester inserted comes
  out clean. Cool 10 min. Remove from pan and cool completely. Source: Indian
  Cookin.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Rolls
 Categories: Breads
   Servings: 24
 
           ----------------------------
           -----------
      1 c  Milk
    1/4 c  Butter or margarine
    1/4 c  Sugar
      1 ts Salt
      1 pk Active dry yeast
      2    Eggs, beaten
      1 ts Grated orange rind
      4 c  All-purpose flour, divided
    1/2 c  Butter or margarine, melted
      1 c  Sugar
      1 ts Ground cinnamon
           About 1 1/2 cups orange marm
           -alade, divided
           Glaze:
      1 c  Powdered sugar
      2 tb Melted butter or margarine
    1/2 ts Orange or almond flavoring
 
  From the Breads Cookbook by Lena Sturges.  In a small saucepan scald milk
  and 1/4 cup butter, stirring until butter melts.  Remove from heat, stir in
  1/4 cup sugar and salt, and cool to lukewarm.  Crumble or sprinkle yeast
  into mixture and stir until dissolved.  Pour into large mixer bowl; add
  beaten eggs and orange rind and mix well.  Add 2 cups flour and beat
  thoroughly; add remaining flour and beat again. (You might have to beat by
  hand if you do not have a heavy-duty mixer.) Turn into a well-greased bowl
  and grease top of dough lightly. Cover with light cloth and place in a warm
  spot to rise until doubled in bulk.
      Combine 1/2 cup melted butter, 1 cup sugar, 1 tsp cinnamon, and 1 cup
  orange marmalade; set aside.
      On floured surface roll dough to a rectangly 1/4 inch thick. Spread
  with melted butter-marmalade mixture, and roll up tightly as for a jelly
  roll.  Cut in 2/3-inch slices and place, cut side down, about 1 inch apart
  on a well-greased baking sheet.  Flatten slightly. In center of each roll
  drop a scant teaspoon orange marmalade.  (You may substitute any jam or
  jelly you prefer.)
      Allow rolls to almost double in size; then bake at 350 degrees for 15
  to 20 minutes or until light golden brown.  While rolls are warm, drizzle
  the glaze over them.  Yield: 24 rolls.
      To Make Glaze:  Combine powdered sugar, melted butter or margarine, and
  orange or almond flavoring.  Yield: 3/4 cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Scones with Raspberry Filling
 Categories: Desserts, Breads
   Servings:  6
 
  3 1/4 c  Flour
    1/4 c  Sugar
      4 ts Baking powder
    1/2 ts Salt
      6 tb Butter or margarine
      3    Eggs, beaten
    1/2 c  Whipping cream
      1 tb Grated orange peel
      3 tb Raspberry preserves
 
  Icing sugar
  
  Yield: 16 scones Preparation time: 20 minutes Baking: 14 minutes Heat oven
  to 425 degrees F.
  
  Mix flour, sugar, baking powder and salt; cut in margarine until mixture
  resembles coarse crumbs. Beat eggs, cream and orange peel. Add to flour
  mixture, mixing just until moistened. Shape dough into a ball. Knead 10
  times on lightly floured surface. Divide in half. Roll out each half into a
  12x6-inch rectangle. Spread 1 rectangle with preserves. Top with remaining
  rectangle. Cut into 8 (3-inch) squares; cut each in half diagonally. Place
  on lightly greased cookie sheet. Bake 12 to 14 minutes or until lightly
  browned. Sprinkle with icing sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Scones
 Categories: Breads
   Servings:  9
 
      2 c  Flour
    1/4 c  Sugar
      1 tb Baking powder
    1/2 ts Salt
    1/4 c  Chilled unsalted butter, cut
           -into pieces
    1/2 c  Dried currants
      1 ts Grated orange peel
      1    Egg
      1    Egg, separated
    3/4 c  Whipping cream
 
  The WHITEHALL INN in New Hope, Pennsylvania, offers these delicious
  cakelike, orange scented scones.
  
  Makes about 9.
  
  sugar
  
  Preheat oven to 400F.  Combine first 4 ingredients in processor.  Add
  butter and cut in using on/off turns until mixture resembles coarse meal.
  Transfer to large bowl. Mix in currants and orange peel. Beat 1 egg and 1
  yolk in small bowl. Whisk in cream. Add to flour/butter mixture and stir
  until dough pulls away from sides of bowl. Turn dough out on lightly
  floured surface and knead gently until smooth. Roll dough out to thickness
  or 1 inch.  Cut into 3 inch rounds using cookie cutter. Transfer rounds to
  heavy large baking hseet, spacing 1 inch apart. Brush tops with egg white.
  Sprinkle lightly with sugar. Bake scones until puffy and light brown, about
  18 minutes.  Cool scones on rack. Serve scones warm or at room temperature.
  
  Origin: Bon Appetit, Favorite Restaurant Recipes Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange-Apricot Bread
 Categories: Breads
   Servings:  6
 
    1/2 c  Dried apricots
      1    Orange
    1/2 c  Raisins
    1/2 c  Chopped nuts
      2 ts Butter
  1 1/3 c  Sugar
      1 ts Vanilla
      1    Egg
      2 c  Sifted flour
      2 ts Baking powder
    1/4 ts Soda
    1/4 ts Salt
 
  From: Arizona Cookbook
  
  ORANGE APRICOT BREAD
  
  Soak apricots in enough cold water to cover for 1/2 hour. Squeeze juice
  from orange into a measuring cup and add enough boiling water to make a
  cup. Pur ornage skins, drained apricots and raisins through a food chopper.
  Cream butter and sugar, add vanilla, egg and fruit mixture and beat smooth.
  Add dry ingredients alternately with orange juice and water, blending after
  each addition. Bake at 350 F for an hour in a greased and floured pan
  (9x5).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange-Banana Bread
 Categories: Breads
   Servings:  1
 
  2 1/2 c  Sifted all-purpose flour
      4 ts Baking powder
    3/4 ts Salt
    3/4 c  Chopped nuts
  1 1/2 c  Mixed candied fruits
    1/3 c  Raisins
    1/2 c  Shortening
    3/4 c  Sugar
      3    Eggs
    1/2 c  Mashed banana
    1/2 c  Orange juice
 
  From: Arizona Cookbook
  
  Sift together flour, baking powder and salt. Stir in chopped nuts, candied
  fruits, and raisins. Cream shortening, add sugar, beat until light and
  fluffy. Add eggs, one at a time, beating after each addition. Combine
  mashed banana and orange juice; add to creamed mixture alternately with
  flour mixture, beginning and ending with dry ingredients. Turn into a
  greased, was-paper-lined 9x5x3 loaf pan.
  
  Bake at 350 1 1/4 hours. Cool 20-30 min. before turning out on cake rack.
  Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange-Nut Muffins
 Categories: Breads
   Servings: 12
 
      2 c  Flour
      1 tb Baking powder
      1 ts Ground cinnamon
    1/4 ts Salt
      1 c  Chopped walnuts
      1    Orange; grated peel only
      2    Eggs
      1 c  Milk
    1/2 c  Oil
      1 c  Brown sugar, packed
 
  Sift flour with baking powder, cinnamon and salt. Add nuts and orange peel
  and mix lightly. Beat eggs and stir in milk, oil and brown sugar. Make well
  in flour mixture and add egg mixture all at once. Mix very quickly, just
  until dry ingredients are moistened. Spoon into greased muffin cups,
  filling about 2/3 full. Bake at 375F 12 to 15 minutes.
  
  Created by: Buffum's department stores, Los Angeles
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ordinary Brown Bread
 Categories: Breads
   Servings:  6
 
      1 c  Whole wheat flour
    1/2    Cuyp cornmeal
    1/2 c  Rye flour
    1/2 ts Salt
  2 1/2 ts Baking powder
      2 tb Honey
      1 c  Milk
    1/2 c  Raisins
 
  Blend dry ingredients, add honey, milk and raisins.  Stir well, turn into
  buttered bowl or mold that will fit loosely into pressure cooker and cover
  with wax paper.  Blace covered bowl in cooker, allow steam to flow from
  vent for 20 minutes, then put indicator weight on vent and cook for 25
  minutes. Let stem return to down position naturally.
  
  Clint
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Overnight Coffee Cake
 Categories: Breads
   Servings:  8
 
      1 pk Frozen Dough Pieces
  1 1/2 c  Brown Sugar
  1 1/2 ts Cinnamon
      1 pk Carmel/Butterscotch Pudding*
           Stick Margarine
 
  * Small package of pudding mix, NOT instant.
  ~-------------------------------------------------------------------------
  Sprinkle the cinnamon, brown sugar and dry pudding on top.  Last of all cut
  the margarine into slices and cover the top.  Let sit overnight and the
  next morning place in a 350F preheated oven for 30 minutes. After 15
  minutes cover the top with foil.  Turn out upside down on a plate.  Each
  piece of dough will pull out separately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Owendaw Corn Bread
 Categories: Breads
   Servings:  6
 
      1 c  Cooked hominy
      2 tb Butter
      2    Eggs
      1 c  Milk
    1/2 c  Cornmeal
    1/2 ts Salt
 
  Hominy gives this bread it's distinctive flavor. Like all spoon breads, it
  should be eaten very hot with plenty of butter. Do try this one it will
  change your mind about grits.
  
  This recipe orignally appeared in The Carolina Housewife. The last line in
  the recipe is taken verbatim from the orignal by the authors.
  
  While hominy is hot, stir in the butter. Beat eggs until light and add to
  hominy, then add milk. Stir in cornmeal and salt. This makes a very thin
  batter. Pour into a deep, buttered pan and bake in a 375 degree F. oven for
  about 30 minutes (about 1 hour in a glass baking dish). This will serve 6.
  
  When baked, it has the appearance of a baked batter pudding, and when rich
  and well mixed it has almost the delicacy of baked custard.
  
  SOURCE: Two Hundred Years of Charleston Cooking Published in Early American
  Life 8/93 POSTED BY: Jim Bodle 9/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oyster Crackers
 Categories: Breads
   Servings:  4
 
  1 2/3 c  Sifted cake flour
      1 c  Sifted all purpose flour
      1 ts Salt
    1/2 c  Shortening
      1 pk Active dry yeast
    1/4 ts Sugar
    1/4 c  Warm water (105 -115)
 
  Place cake flour, all-purpose flour and salt in food processor bowl with
  metal blade.  Cover and process 2 seconds to aerate. Divide shortening into
  10 pieces and distribute evenly over dry ingredients. Process 15 to 20
  seconds, or until fine crumbs form. In small bowl, sprinkle yeast and sugar
  over warm water; stir until dissolved. While processor is running, pour
  yeast mixture through feed tube in a steady stream. Process until mixture
  forms a ball; continue processing for 2 minutes. Carefully turn out dough
  onto lightly floured surface.  With floured, rolling pin, roll out dough as
  thin as possible into a rectangle.  Fold each long side to center; then
  fold each end to center to form a smaller rectangle. Repeat rolling and
  folding twice more, adding flour to surface as necessary to keep dough from
  sticking. Roll out dough into an 8 x 6' rectangle. Cut rectangle into 48
  (1") squares. Place squares 1" apart, on greased large baking sheet. With
  fork, prick each square once. Bake in 375 oven 20 to 25 minutes or until
  lightly browned.  Immediately remove from baking sheet. Cool on racks.
  Store in airtight container up to 1 week. Makes 4 dozen crackers.
  
  From: Farm Journal's Homemade Breads Shared By: Pat Stockett
 
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      Title: Pam's Diet Bread
 Categories: Breads
   Servings:  1
 
           -PNewton vkbb14a
     10 oz Water
      2 c  Bread flour
    1/2 c  Whole wheat flour
    1/2 c  Cornmeal
    1/3 c  Millet
      2 ts Yeast
 
 
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      Title: Panhandle Cornbread
 Categories: Breads, Cheese
   Servings:  4
 
      1 c  Corn Meal, Yellow
      1 tb Baking Powder
      1 c  Cheddar, Sharp, Shredded
      2 lg Eggs, Beaten
    1/2 c  Vegetable Oil
      1 c  Dairy Sour Cream
      8 oz Corn, Cream Style
      4 oz Green Chile Peppers, Chopped
 
  Preheat the oven to 400F and generously grease a 12 cup bundt or 9-inch
  tube pan; set aside.  In a large bowl, combine the cornmeal and baking
  powder.  Stir in the cheddar.  In a medium bowl, beat the eggs, oil, sour
  cream, corn and chiles together.  Add to the cornmeal mixture. Stir until
  just moistened and then spoon the batter into the prepared pan. Bake for 40
  to 50 minutes in the preheated oven until a wooden pick inserted in the
  center comes out clean.  Cool on a rack for 10 minutes then invert over a
  serving plate.
 
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      Title: Papaya Bread
 Categories: Breads
   Servings: 16
 
      1 c  Sugar
    1/2 c  Butter or margarine
      2    Eggs
      1 c  Mashed ripe papaya
    1/4 c  Chopped walnuts
    1/2 c  Raisins
  1 1/2 c  Flour
    1/4 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
    1/2 ts Ground cinnamon
    1/2 ts Ground allspice
    1/2 ts Ground ginger
 
  Cream sugar with butter until light. Add eggs and beat until fluffy. Add
  papaya, nuts and raisins and mix. Sift flour with baking powder, soda,
  salt, cinnamon, allspice and ginger. Add to butter mixture. Pour batter
  into greased waxed-paper-lined 9- x 5-inch loaf pan. Bake at 325F about 1
  hour 5 minutes. Or fill greased muffin pans 3/4 full and bake at 325F 25
  minutes.
  
  Makes 1 loaf or 16 muffins
  
  Created by: Coco Palms, Kauai
  
  (C) 1992 The Los Angeles Times
 
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      Title: Parathas
 Categories: Breads, Spicy
   Servings:  6
 
      8 c  Whole Wheat Flour
      3 ts Salt
      2 c  Water, About
    1/3 c  Butter
 
  Yield:  12 To 16 Parathas Cooking Time: 2 To 3 Minutes Each
  
  Sift the flour and salt and gradually add the water, soothing out any
  lumps, and making a pliable dough.  Knead the dough well.  Then cover it
  with a damp cloth and allow to stand for 1 to 1 1/2 hours. Make small balls
  out of the dough.  Roll them out, thin and even. Then with the back of a
  tablespoon, rub each pancake with melted butter.  Fold once and rub with
  more butter.  Repeat once, better still twice.  Then roll them out again in
  triangle shapes.  Heat the griddle and butter it slightly.  Cook parathas
  on both sides, turning once.  When finished, the bread is of a mild honey
  color and crisp.  To make them crisper, substitute some of the water with
  about 4 Tbls of milk.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
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      Title: Parker House Rolls
 Categories: Breads
   Servings:  6
 
      1 pt Milk
      4 tb Shortening
      2 tb Sugar
  2 1/2 pt Flour
      1 ts Salt
           Yeast Cake
 
  Scald milk, cool.  Dissolve yeast cake in lukewarm milk, add sugar, 1 1/2
  pts. flour, and shortening.  Rise in warm place untill light.  Add salt and
  rest of flour.  Knead well.  Place in greased bowl, rise until double in
  bulk.  Roll 1/2 inch thick.  Brush with melted butter, fold over.  Let rise
  until double in bulk.  Bake at 400F for 20 minutes.
 
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      Title: Parker House Rolls
 Categories: Breads, 1941
   Servings:  6
 
      1    Cake compressed yeast
      6 tb Sugar
  1 3/4 ts Salt
    1/4 c  Melted shortening
    3/4 c  Lukewarm water
    3/4 c  Milk, scalded and cooled
      5    To 5 1/4 cups flour
 
  Soften yeast in cooled milk.  Add salt, shortening, sugar, and water. Add
  flour, a little at a time, beating thoroughly after each addition. Turn
  onto lightly floured board and knead until smooth. Cover with a warm, damp
  cloth.  Let rise until double in bulk. Roll to 1/3 inch thickness. Cut in
  rounds 2 inches in diameter. Crease middle of each with dull edge of knife.
  Brush 1/2 lightly with butter or butter substitute. Fold over, pressing
  together with palm of the hand.  Place close together in rows on well-oiled
  baking sheet.  Cover and let rise until treble in bulk. Bake in hot oven
  (450 F) 15-18 minutes.  24 rolls.
  
  For Whole Wheat Parker House Rolls:
  
  Substitute whole wheat flour for 1/2 the white flour.  Add sufficient white
  flour to make a dough just stiff enough to knead. The Household Searchlight
  ~ 1941
 
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      Title: Parker House Rolls
 Categories: Breads
   Servings: 12
 
    1/2 pk Dry yeast
      1 tb Sugar
    1/4 c  Warm water
    3/4 c  Milk; scalded
           -and cooled to lukewarm
      1 ts Salt
    1/4 c  Unsalted butter; melted
      3 c  All-purpose flour, (approx.)
 
  COMBINE YEAST, 1/2 the sugar, and the water in the large bowl of an
  electric mixer. Let stand until bubbly, about 5 minutes. Add the milk, the
  remaining sugar, salt and 1/2 the butter. On low speed, add 3/4 cup flour.
  Beat at medium speed for 3 minutes. On low speed, add the remaining flour,
  1/2 cup at a time, until a soft dough is formed. Turn out on a lightly
  floured board and knead, adding more flour, if necessary, until smooth and
  elastic,  8-to-10 minutes. Transfer to a lightly buttered bowl, turning to
  coat the dough. Cover and let stand in a warm place until doubled in
  volume, about 1 hour. Punch down the dough and turn out on a floured board.
  Let rest for 5 minutes. Roll out the dough 1/2-inch thick and cut into
  3-inch rounds. Make a crease at the middle of each round with the back of a
  knife. Brush lightly with the remaining butter. Fold the dough over and
  gently press the edges together. Place the rolls 2 inches apart on
  ungreased baking sheets. Cover with flour-rubbed dish towels and let rise
  in a warm place for 35 minutes. Preheat oven to 425F. Bake until golden
  brown, 12-to-15 minutes.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Parker House Rolls
 Categories: Breads, Osg
   Servings:  1
 
      1 ea Yeast cake
      6 tb Sugar
  1 3/4 ts Salt
    1/4 c  Shortening; melted
    3/4 c  Water; lukewarm
      5 c  Flour
 
  Soften yeast in cooled milk, add salt, shortening, sugar, water. Add flour
  a little at a time, beating thoroughly after each addition. Turn on lightly
  floured board, knead until smooth. Roll to 1/3 inch thickness. Cut in
  rounds 2 inches in diameter, crease middle of each with a knife. Brush 1/2
  lightly with butter, fold over, pressing togehter with palm of hand. Place
  on well oiled baking sheet, let rise until treble in bulk. Bake 15 to 18
  minutes 450 F.
  
  Source: Miss Nellie Ragen, Selden Grange, Fayette County, OH
 
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      Title: Parmesan Break-Away Rolls
 Categories: Breads
   Servings:  6
 
      1 cn Refrigerated Biscuits
      2 tb Butter
    1/8 ts Garlic Salt
    1/3 c  Parmesan Cheese
 
  Preheat sandwich maker.  Cut each of the 10 biscuits into 4 pieces. Combine
  melted butter and garlic salt in one small dish.  Measure cheese into a
  second dish.  Dip each piece into melted butter and roll in Parmesan
  cheese.  Set aside until all are ready.  Place 5 tiny pieces in each of the
  eight pockets.  Close lid and bake 5 minutes or until biscuits are golden
  brown.
 
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      Title: Parmesan Herb Muffins
 Categories: Muffins, Microwave, Breads
   Servings:  4
 
      2 c  Unbleached Flour
      1 tb Sugar
  1 1/2 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Sage Leaves, Crumbled
    1/2 c  Chopped Fresh Parsley
    1/4 c  Grated Parmesan Cheese
  1 1/4 c  Butter/Sour Milk
    1/4 c  Butter/Margarine, Melted
      1 lg Egg
 
  Heat oven to 400F.  Grease bottoms of 12 muffin-pan cups or line with
  paper baking cups. Lightly spoon flour into measuring cup; level off. In
  large bowl, combine flour sugar, baking powder, baking soda, sage, parsley
  and cheese, blend well. Add butter/sour milk, margarine and egg; stir just
  until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full.
  Bake at 400F. for 15 to 20 minutes or until toothpick inserted in center
  coumes out clean. Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as
  directed above. Using 6 cup microwave-safe muffin pan, line each with 2
  paper baking cups to absorb moisture during baking.  Fill cups 1/2 full.
  Sprinkle top of each muffin with cornflake crumbs.  Microwave 6 muffins on
  HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out
  clean, rotating pan 1/2 turn halfway through baking. Remove muffins from
  pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack
  before serving. Repeat with remaining batter.
 
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      Title: Parmesan-Pepper Rolls
 Categories: Breads
   Servings:  6
 
  2 1/4 c  All-purpose flour
      2 tb Sugar
      2 tb Grated Parmesan cheese
      1 ts Salt
    1/4 ts Coarsely ground pepper
      1 pk Active dry yeast
      1 c  Very warm water (120 - 130
           -deg)
      2    Egg whites or 1/4 c
           -cholesterol free egg subst.
      2 tb Vegetable oil
 
  Mix 1 1/4 cups of the flour, the sugar, cheese, salt, pepper and yeast in a
  large bowl. Beat in water, egg whites and oil until smooth. Stir in
  remaining flour until smooth. Scrape batter from side of bowl. Cover and
  let rise in warm place about 30 minutes or until double.
  
  Spray 12 muffin cups, 2 1/2 x 1 1/4 inches, with nonstick cooking spray.
  Stir down batter, beating about 25 strokes. Divide batter among muffing
  cups. Let rise uncovered 20 to 30 minutes or until batter rounds over tops
  of cups.
  
  Heat oven to 400 deg. Bake 15 to 20 minutes or until golden brown. Source:
  Betty Crocker's Low Fat, Low Cholesterol Cooking Posted by Linda Davis
 
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      Title: Parsley Croutons
 Categories: Breads
   Servings:  1
 
      3 tb Butter, unsalted
      3    Bread, white, slices
      2 tb Parsley, fresh, minced
           Salt
 
  Contributed to the echo by: Sallie Austin Originally from: Bon Appetit
  magazine Parsley Croutons Cut bread slices into 1/2-in cubes. Melt butter
  in a heavy large skillet over medium heat. Add bread cubes. Season with
  salt. Cook until light brown, stirring frequently, about 5 minutes. Stir in
  parsley. Drain on paper towels. (Can be prepared 6 hours ahead. Cool
  completely. Cover tightly.)
 
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      Title: Peace Maker
 Categories: Breads
   Servings:  4
 
      1    Loaf Italina bread
      8 sl Bacon
    1/2 pt Shucked Maryland oysters,
           -drained
           Flour for sprinkling
      2 md Tomatos
           Salt and pepper to taste
    1/2 c  Sour cream
      1 ts Horseradish
 
  Peace Maker
  
  Slice bread lengthwise; scoop out soft bread inside to form a shell.  In
  skillet, fry bacon until crisp.  Remove and drain.  Sprinkle oysters with
  flour and fry in bacon fat until browned on both sides.  Remove and keep
  warm.  Slice tomatos and cook in remaining bacon fat until heated through,
  about 15-20 minutes. Place cooked bacon, oysters, and tomatos in bread. Cut
  bread diagonally into slices.  Mix sour cream and horseradish and serve as
  a sauce. Makes 4 servings.
 
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      Title: Peach Bread
 Categories: Breads
   Servings:  6
 
      2 c  Flour
    3/4 c  Brown sugar
      2 ts Baking powder
    1/2 ts Salt
    1/2 ts Baking soda
    1/8 ts Ground cloves
      2 tb Softened butter
      2 c  Sliced peaches, drain and
           -reserve syrup
    1/2 c  Reserved syrup
      2    Eggs
      1 c  Raisins (optional)
 
  Combine dry ingredients. Add butter, peaches, syrup and eggs. Beat 2-3
  minutes at medium speed. Add raisins if desired. Pour into buttered 5 x 9
  inch loaf pan. Bake at 350 degrees for 60-65 minutes.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Bread
 Categories: Breads
   Servings:  1
 
      3 c  Peaches, sliced
      6 tb Sugar
      2 c  Flour
      1 ts Baking powder
      1 ts Soda
    1/4 ts Salt
      1 ts Cinnamon
  1 1/2 c  Sugar
    1/2 c  Shortening
      2 ea Eggs
      1 c  Pecans, chopped
      1 ts Vanilla
 
  Blend peaches and 6 T. sugar in blender and process until pureed. (Mixture
  should yield 2-1/4 c.)  Combine flour, baking powder, soda, salt, and
  cinnamon; set aside.  Combine 1-1/2 c. sugar and shortening; cream well.
  Add eggs and mix well.  Add peaches and dry ingredients, mixing until
  moistened.  Stir in nuts and vanilla. Spoon batter into 2 well-greased
  9x5x3 inch loaf pans.  Bake 325F for 40-45 mins. or until done. Cool 10
  minutes in pan, turn out ontorack and let cool completely.
 
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      Title: Peach Leaf Starter
 Categories: Breads
   Servings:  6
 
      1 qt Fresh peach leaves, unpacked
      3 c  Water
      3    Baked potatoes, medium size
    1/2 c  Yellow corn meal
      3 tb Sugar
      2 ts Salt
 
  Bring water to rolling boil and steep peach leaves in it for 15 minutes.
  Drain liquid and add enough water to make 3 full cups again.  This will
  have a rather unappetizing green color but don't worry!  It will disappear
  during the fermentation process.  Peel hot baked potatoes and put through
  food mill or sieve.  Scald 1/2 cup corn meal in 1 cup of the liquid until
  it reaches boiling point and thickens.  Stir constantly so that it will not
  become lumpy.  Now combine all ingredients in large mixing bowl (do not use
  metal or plastic).  Cover with cheesecloth and set in a warm place (80-85)
  until well fermented.  In warm humid weather this will take about 24 hours.
  In cool dry weather a few more hours may be required for mixture to become
  active.  Stir every few hours.  When it is ready, pour into a large glass
  jar.  Store in refrigerator at about 38 degrees. If necessary stir down a
  time or two until it stops foaming. It is ready for use when about 1/2 inch
  of clear liquid has risen to the top. This will take about 2 days. Stir
  well before using.
  
  When this starter has been used down to about 1 cupful, add 3 cups water, 3
  medium sized baked potatoes, 1/2 cup corn meal scalded in 1 cup of the
  water, 3 Tbsp. sugar and 2 tsp. salt prepared as for the first time (peach
  leaves are not needed).  Set in warm place until it becomes very active in
  about 6 to 8 hours.  Store in refrigerator and it will be ready for use the
  next day.  A properly renewed starter improves with age and, once one
  becomes accustomed to taking care of it, it all becomes automatic. When,
  for some reason, it cannot be used about twice a week, stir it thoroughly
  every few days and add 1 tsp. sugar.  Scald jar and lid before filling each
  time.
  
  From: Breads and Coffee Cakes with Homemade Starter Shared By: Pat Stockett
 
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      Title: Peach Melba Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      2 c  Flour
      1 tb Baking powder
    1/2 ts Salt
    1/2 c  Sugar
      1    Egg, beaten
    1/3 c  Butter, melted
      1 c  Milk
    3/4 c  Peaches, chopped
    3/4 c  Raspberries
    1/2 c  Sugar
    1/3 c  Flour
    1/4 c  Butter
 
  Preheat oven to 400 F.
  
  Sift the first 4 ingredients together.
  
  Stir in the egg, butter and milk, just until moistened.
  
  Fill paper-lined muffin tins 1/2 full.
  
  Cover with fruit, then remaining batter.
  
  Mix the sugar, flour and butter together till crumbly.
  
  Sprinkle over your muffins, and bake approximately 20 minutes.
  
  Makes 12 muffins.
  
  Source: Granny's Muffin House By Susan Ashby
  
  Shared By Kaitlin Young
 
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      Title: Peachy Bread
 Categories: Breads, Desserts
   Servings:  2
 
  2 1/2 c  Flour
      1 ts Baking soda
      1 ts Cinnamon
    1/4 ts Ground cloves
      1 c  Brown sugar
           -packed
      2 c  Mixed candied fruit/peels
    1/2 c  Raisins
    1/2 c  Dates
           -chopped
      1 c  Walnuts
           -chopped
     14 oz Sweetened condensed milk
      1 c  Prepared mincemeat
     16 oz Sliced peaches
    1/4 c  Apricot nectar
 
   In large bowl, combine flour, baking soda, cinnamon, cloves, and brown
  sugar.  Stir in candied fruit, raisins, dates, and walnuts.
   Add sweetened condensed milk, mincemeat, peaches, and nectar.
   Combine well.  Pour into 2 greased and floured 9 x 5 inch loaf
 
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      Title: Peachy Cinnamon Coffee Cake
 Categories: Desserts, Breads
   Servings:  9
 
      1 pk Bakery style Cinnamon Swirl
           -with Crumb Topping Muffin
           -Mix (Duncan
           Hines brand)
      1 cn (8 1/4 ounces) juice packed
           -sliced yellow cling peaches
      1    Egg
 
  Preheat oven to 400 degrees. Grease 8" square or 9" round pan
  
  Drain peaches, reserving juice. Add water to reserved juice to make 3/4 cup
  liquid. Chop peaches. Combine muffin mix, egg, and  liquid in medium sized
  bowl; fold in peaches. Pour batter into pan. Knead swirl packet 10 seconds
  before opening. Squeeze contents on top of batter and swirl with knife.
  Sprinkle topping over batter; bake at 400 degrees for 28 to 33 minutes for
  8" square pan or 20 - 25 minutes for 9" round pan or until golden brown.
  Serve warm.
  
  Yield: 9 servings. Shared by Allison Cozzi
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Bread
 Categories: Breads, 1941
   Servings:  1
 
      2 c  Flour
    1/2 c  Sugar
      4 ts Baking powder
      1 c  Milk
      1 ts Salt
    2/3 c  Peanut butter
 
  Sift flour, measure, and sift with baking powder and salt.  Add peanut
  butter and sugar, working peanut butter into dry ingredients with tips of
  fingers.  Add milk.  Mix lightly but thoroughly. Pour into well oiled
  baking pan.  Bake in hot oven (420 F) about 30-35 minutes. Makes 1 small
  loaf. Jessie Morgan, Hinckley, MN.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter French Toast
 Categories: Breads
   Servings:  3
 
      3    Egg,slightly beaten
      1 ds Salt
      2 tb Sugar
    3/4 c  Milk
      1 tb Peanut butter
      6    Bread slices,day-old
           Butter
 
  1. Beat eggs with salt, sugar, milk, and peanut butter until mixture is
  smooth and well blended. Dip slices of bread in the mixture, coating bread
  on both sides.
  2. Grease a heavy skillet generously with butter and place over high heat
  until butter sizzles. Brown bread in hot skillet, turning once to brown
  both sides. Serve warm with syrup or honey.
 
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      Title: Peanut Butter Rolls
 Categories: Breads, 1941
   Servings:  6
 
      1    Cake compressed yeast
    1/4 c  Lukewarm water
      1 c  Milk, scalded
    1/2 c  Peanut butter
      2    Eggs, well beaten
  3 1/4    To 4 cups flour
    1/4 c  Melted shortening
    1/4 c  Sugar
      2 ts Salt
    1/4 ts Nutmeg
 
  Soften yeast in water.  Add milk, sugar, salt, shortening, eggs, nutmeg,
  and peanut butter.  Beat well.  Add flour to make a dough barely stiff
  enough to be kneaded.  Knead until smooth on lightly floured board. Cover
  and let rise until double in bulk; work down. Form into rolls. Place on
  well-oiled baking sheet.  Cover and let rise until treble in bulk. Bake in
  hot oven (450 F) about 15 minutes. 16 rolls. Mrs. M.M. Farnsworth,
  Mitchellville, IA.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Banana Muffins
 Categories: Muffins, Breads
   Servings:  1
 
      2 c  Flour;all purpose
    1/2 c  Brown sugar;lightly packed
      1 tb Baking powder
    1/4 ts -Salt
    1/2 c  Peanut butter
      2 tb Vegetable oil
      2    Eggs
    1/4 c  Milk
      2    Bananas;ripe, mashed
 
  A real kid pleaser and a healthy snack, this moist muffin is perfect for
  peanut butter fans. Preheat the oven to 375F. In a large bowl, mix together
  the flour, brown sugar, baking powder, and salt. In a separate bowl, beat
  together the peanut butter, oil, eggs, milk and bananas. Stir the wet
  ingredients into the dry ingredients just until moistened. Spoon the batter
  into 12 well-greased muffin cups. Bake for 20 to 25 minutes, or until a
  toothpick inserted in the centre of a muffin comes out clean. MAKES: 12
  MUFFINS Source: _The Seasonal Canadian Cookbook_ by Lucy Waverman
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter & Jelly Muffins
 Categories: Breads, Muffins
   Servings:  4
 
      2 c  Whole Wheat Flour
    1/2 c  Sugar
  1 1/2 ts Baking Powder
    1/2 ts Salt
    3/4 c  Peanut Butter; Crunchy Style
    3/4 c  Skim Milk
      2    Eggs; Small
    1/4 c  Fruit Preserves
 
  Servings:  4
  
  Combine the flour, sugar, baking powder and the salt in a mixing bowl. Cut
  in the peanut butter with two forks or a pastry blender until the mixture
  resembles coarse crumbs.  Add the milk and eggs all at once, stirring until
  the flour is moistened.  Place 2 Tb of the batter into a greased, fluted or
  plain muffin cup.  Place 1 ts of the preserves in the center of the batter
  and top with 2 tb more of the batter.  Repeat until you have 12 muffins.
  Bake in a 375 degree F. oven for 15 to 17 minutes. Remove from the muffin
  cups and cool on a rack.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Bran Muffins
 Categories: Muffins, Vegetarian, Breads
   Servings:  8
 
    1/2 c  Whole Wheat Flour
    1/3 c  Bran
      2 ts Baking Powder
      1 tb Sugar
      1    Egg
    1/4 c  Peanut Butter
    1/2 c  Lowfat Milk
    1/3 c  Peanuts, chopped
 
  Combine the flour, bran, baking powder and sugar in a bowl.  Add the
  remaining ingredients and blend.
  
  Spoon into oiled muffin tins or paper muffin cups.
  
  Bake in a 375-degree oven for 15 to 20 minutes.
  
  Makes 8
  
  One Muffin = Calories: 140 Carbohydrates: 12 Protein: 6 Fat: 9 Sodium: 104
  Potassium: 184 Cholesterol: 35
  
  Exchange Value: 1 Bread 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: Peanut Butter Banana Bread
 Categories: Breads
   Servings:  1
 
    1/2 c  Crunchy peanut butter
    1/4 c  Oil
    1/2 c  Honey
      1 ea Egg
      1 c  Mashed banana
      2 c  Whole wheat flour
      1 c  Wheat germ
      1 tb Baking powder
    1/2 ts Salt
    1/2 c  Chopped peanuts (optional)
    3/4 c  Milk
 
  Preheat oven to 350F.  Mix peanut butter, oil, honey, egg and mashed banana
  together well.  Combine flour, wheat germ, baking powder, salt and peanuts.
  Add dry ingredients to peanut butter mixture alternately with milk. Spread
  batter in a greased and floured loaf pan (9x5x3 inches). Bake for 1 hour,
  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," by
  Barbara Kanerva Kyte and Katherine Hayes Greenberg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
    1/4 c  Brown sugar, packed
    1/2 c  Chunky peanut butter (Use
           -ingredients at room
           -temperature)
  1 1/4 c  Very warm water
 
  "Forget putting peanut butter on your bread. This loaf actually is filled
  with real peanut butter goodness. And, wait till you try adding the jelly
  below. Now, a basic sandwich becomes a favorite bread."
  
  Add all ingredients into the pan in the order listed, select white bread
  and push "Start." And oh yes, we did try that great combination of peanut
  butter and jelly. Just add 2 Tbsp of grape or strawberry jelly and 2 Tbsp
  white sugar (omit the brown sugar). It tastes great, however the outside
  gets a bit well done. But give it a try and turn the lightness control
  halfway between light and the middle.
  
  Chunky peanut butter with raspberry preserves was wonderful.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Bread
 Categories: Breads
   Servings: 12
 
      3 md Potato, peeled/chopped
      5 c  Flour, divided
    1/4 c  Sugar, brown
      2 ts Salt
      2 pk Yeast, dry
    1/4 c  Shortening
      1    Egg, beaten
    1/2 c  Peanut butter, chunky
 
  Cook potatoes in boiling water to cover 10 minutes or until tender.  Drain
  potatoes, reserving two cups water (add water to make 2 cups if neces-
  sary).  Reserve potatoes for another use; set potato water aside.
  
  Combine two cups flour, sugar, salt, and yeast; mix well.  Set aside.
  
  Combine potato water and shortening in a saucepan; cook, stirring con-
  stantly, until shortening melts.  Cool to 110 F., and pour over flour
  mixture.  Mix on low speed of an electric mixer until blended.  Add egg and
  peanut butter, mixing until ingredients are well blended.  Gradually stir
  in enough of remaining flour to make a soft dough.
  
  Turn dough out on a floured surface, and knead until smooth and elastic.
  Place in a well-greased bowl, turning to grease top.  Cover and let rise in
  a warm, draft-free place until doubled (about an hour).
  
  Punch dough down and halve.  Turn each portion out on a lightly floured
  surface, and roll out to a 14"x7" rectangle; fold and re-roll.  Starting
  with the narrow end, roll tightly as for a jellyroll.
  
  Pinch the seams together to seal edges.  Place loaves, seam side down, in
  two well-greased loaf pans.  Cover and let rise again until doubled (about
  45 minutes).  Bake at 375 F. for 40 to 50 minutes.
  
                                   Lucille Carroll
                                   Boca Raton, FL
                                   per Southern Living magazine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Muffins
 Categories: Vegetarian, Breads
   Servings: 12
 
      2 c  Flour, pastry, whole wheat
      1 ts Baking powder, low sodium
      1 ts Salt
      2 tb Safflower oil, unrefined
    1/4 c  Peanut butter, crunchy or
           -smooth
  1 1/2 c  Soymilk
      4 tb Molasses
 
   1. Preheat the oven to 350 degrees. Stir the flour, baking powder and salt
  together.
  
   2.  Mix the oil and peanut butter and cut into the flour with a fork or
  pastry blender until the mixture becomes grainy.
  
   3.  Mix the soymilk and molasses and add to the batter. Stir just enough
  to mix well. Do not beat.
  
   4.  Fill the lightly oiled muffin tins or muffin cups two-thirds full.
  Bake for 12 to 15 minutes.
  
   Variation:  For Peanut Butter Bran Muffins, substitute one cup of bran for
  one cup of flour.
  
   High Road to Health by Lindsay Wagner and Ariane Spade MM by DEEANNE
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Bread
 Categories: Breads, Osg
   Servings:  1
 
      2 c  Flour
    2/3 c  Peanut butter
    1/2 c  Sugar
      1 c  Milk
      3 ts Baking powder
      1 ts Salt
 
  Sift flour, baking powder, salt and sugar together. Add peanut butter to
  milk and mix well, then add this to the dry ingredients, beat thoroughly
  and bake in well greased load pan in slow oven 45 - 50 minutes. It it
  better when day old.
  
  NOTE: Slow oven is 300 - 350 F.
  
  Source: Florence L. Houston, Massie Grange, Warren County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Putter Biscuits
 Categories: Breads
   Servings:  9
 
    2/3 c  Milk
    1/4 c  Peanut butter
      2 c  Biscuit mix
      3    Bacon slices*
 
  * - cooked crisp, drained, and crumbled.
  
  1. Preheat oven to 400'F.
  
  2. Place milk and peanut butter in a deep bowl or blender container and
  beat at high speed until smooth and well blended. Combine biscuit mix and
  bacon; stir lightly. Add milk and peanut butter mixture all at once and
  stir with a fork until dough clings together. Turn out on a lightly floured
  board and knead gently a few times, then pat out to about 3/4" thickness.
  Cut into 2" rounds. Bake on an ungreased cookie sheet for 10-15 minutes, or
  until lightly browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pear Tea Ring
 Categories: Breads
   Servings: 25
 
      2 c  Dried Pears, snipped (1/2
           -pound)
  1 1/2 c  Raisins, dark or golden -or-
           -Dried Currants (1/4 pound)
    3/4 c  Dried Figs, snipped (1/8
           -pound)
    3/4 c  Walnuts, chopped
      2 c  Water
    1/3 c  Brandy -or- Unsweetened
           -Apple Sauce
      1 pk (or 1 tablespoon) Active Dry
           -Yeast
    1/4 c  Warm Water (110 to 115
           -degrees)
    1/3 c  Vegetable Oil
    1/3 c  Sugar
    3/4 ts Ground Cinnamon
  3 3/4    To 4 c Whole Wheat Flour
 
  Combine the pears, raisins (or dried currants), figs, walnuts, 2 cups water
  and brandy (or unsweetened apple juice) in a bowl.  Let stand overnight or
  at least 3 hours.
  
  Dissolve the yeast in the warm water.  Add the oil, sugar and cinnamon.
  Blend in the dried  fruit and nut mixture.  Stir in enough flour to make a
  stiff dough.  Beat well.
  
  Spoon the dough into a 10-inch tube pan or Bundt pan.  Let rise in a warm
  place 1 to 1-1/2 hours, or until almost doubled.
  
  Bake in a 400-degree oven for 30 to 40 minutes.  Cool in the pan for 10
  minutes.
  
  Remove from the pan and cool completely on a wire rack.  When cooled
  thoroughly, wrap in aluminum foil and store for at least 3 days before
  serving.
  
  Cake may be kept in an airtight container in a cool place for several weeks
  before use.
  
  Serves 25
  
  One Serving = Calories: 190 Carbohydrates: 34 Protein: 4 Fat: 6 Sodium: 3
  Potassium: 249 Cholesterol: 0
  
  Exchange Value: 1 Bread Exchange + 1-1/2 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: Pecan & Red Onion Bread
 Categories: Breads
   Servings:  6
 
    1/4 c  Warm water (120 to 130
           -degrees)
      1 pk Yeast
      1 c  Plus 1 tablespoon warm milk
           -(120 to 130 degrees)
    1/4 c  Butter, room temperature
  1 1/2 ts Sugar
  1 1/2 ts Salt
      3 c  Flour
    1/2 c  Chopped fresh red onion
    3/4 c  Chopped pecans or walnuts.
 
  Use all ingredients at room temperature.
  
  Ensure you kitchen is between 70 and 80 degrees.   Use a large heavy bowl
  (about 4 quarts) for mixing.   Pick a counter in your kitchen that will
  allow you to knead the dough easily.
  
  Pour 1/4 cup of warm water into the bowl, then add the package of yeast.
  
  Stir for a couple of minutes until it's completely dissolved.  Stir in the
  milk and butter, the sugar and salt.  Keep stirring until the mixture is
  very evenly mixed.   Stir the flour in very slowly, about one cup at a
  time.  Use a little extra effort to keep everything very smooth.  Add the
  onions and nuts, stirring as you go.  Beat until the dough is very smooth
  and elastic. Dough should be stiff.  Mix for five to ten minutes.
  
  Turn dough out onto a well floured board.  Flour your hands and start
  kneading.  Fold the dough in half. Push down and away from you.  Turn it a
  quarter turn, fold it in half again.  Don't be afraid to push down hard.
  
  The harder you work the dough, the better texture your bread will have, and
  the better it will rise. Push, turn, and fold it over and over again.  If
  your dough is sticky, add a few sprinkles of flour.  If it is too dry, add
  a few sprinkles of water.  The temperature of your room will affect the
  amount of flour and liquid needed.  Knead the dough 10 to 15 minutes, to
  form an even elastic consistency.  Put the dough in a lightly greased bowl,
  and grease the top lightly.  Cover the bowl with a clean dish cloth and
  place it in a warm dark place with no drafts; your oven (not on) is a good
  place.  Let the dough rise until it is double in size (about 1-1/2 hours).
  
  Take the dough out of the bowl and punch it down.  Knead it lightly for a
  few seconds. Divide it into two portions and shape each into a loaf shape.
  
  Put each into a greased loaf pan (8 x 4 x 2 inch). Cover the pans and put
  them back wherever you let the dough rise, and let it double in size again.
  It should take about 45 minutes.
  
  Place loaf pans into a 350 degree preheated oven and bake until brown;
  about 40 to 45 minutes.  Remove the loaves from the pans and place on a
  wire rack to cool.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pecan Banana Bread
 Categories: Breads
   Servings:  1
 
  1 3/4 c  Whole wheat pastry flour
    1/2 c  Maple syrup
      1 ts Baking powder
    1/4 ts Baking soda
    1/2 c  Butter
      2    Ripe bananas, mashed
    1/2 c  Pecans, coarsely chopped
      1 ts Grated lemon peel
      2    Eggs, slightly beaten
 
  In a large bowl, mix first 5 ingredients with fork; then use knives to cut
  in butter until mixture looks crumbly.  With fork, stir bananas, pecans,
  lemon peel, and eggs into flour mixture, until flour is just moistened.
  Spoon batter into lightly oiled 9" x 5" loaf pan.  Bake at 350 degrees for
  40-50 minutes or until toothpick comes out clean.  Cool at least 10 minutes
  before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pecan Cinnamon Muffins
 Categories: Muffins, Breads
   Servings:  4
 
  1 1/2 c  Unbleached Flour, Sifted
    1/4 c  Sugar
    1/4 c  Brown Sugar, Packed
      2 ts Baking Powder
    1/2 ts Salt
    1/2 ts Ground Cinnamon
      1 lg Egg, Slightly Beaten
    1/2 c  Vegetable Oil
    1/2 c  Milk
    1/2 c  Chopped Pecans
 
  Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon
  into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add
  all at once to dry ingredients, stirring just enough to moisten. Stir in
  pecans.  Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each
  2/3rds full. Bake in 400F. oven 20 minutes or until golden brown. Serve
  hot with butter and homemade jelly or jam. Serving Hint: Match the mood of
  your mealtime by using a variety of pretty napkins to line a muffin basket.
  For a picnic, choose a red and white checked napkin; for special dinners,
  use your finest linen napkins; and for Christmas, of course, a bright red
  napkin.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pecan Rolls
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Milk; scalded
    1/4 c  Sugar
    1/3 c  Butter
      2 ea Yeast cakes
           Brown sugar
           Pecans
  1 1/2 ts Salt
      2 ea Eggs; beaten
    1/2 c  Water; warm
      4 c  Flour
 
  Mix hot milk, sugar, salt and butter together, cool to lukewarm
  temperature. Soften yeast in lukewarm water, add liquid. Add beaten eggs
  and stir in flour. Beat thoroughly. Use enough flour to make a soft dough.
  Knead until smooth. Place in greased bowl, let rise to double its size.
  Punch down and let rise again. Roll out in blong sheet, spread with melted
  butter, brown sugar and pecans, roll as for jelly roll and cut about 1 inch
  thick. Prepare bread pan by putting 3 T. butter and adding brown sugar to
  1/4 inch thickness. Press nuts into sugar, place rolls, cut side down in
  pan. Cover, let rise double in bulk. Bake 25 minutes.
  
  Note: No temperature given. Assume moderate 375 F. oven.
  
  Source: Alice Swisher, Little Kyger Grange, Gallia County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pecan Sticky Buns
 Categories: Breads
   Servings:  2
 
      2 pk Active dry yeast
    1/2 c  Warm water (105 to 115F)
  1 1/4 c  Buttermilk
      2    Eggs
  5 1/2 c  All purpose flour
    1/2 c  Soft butter or margarine
    1/2 c  Sugar
      2 ts Baking powder
      2 ts Salt
           FILLING:
      2 tb Soft butter
    1/2 c  Sugar
      2 ts Cinnamon
    1/2 c  Melted butter
    1/2 c  Firmly packed brown sugar
      1 c  Chopped pecans
 
  SWEET DOUGH:
  
  Dissolve yeast in warm water in a large mixing bowl.  Add buttermilk,eggs,
  2 1/2 cups flour, butter, sugar, baking powder and salt.  Blend 30 seconds
  with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes
  on medium speed.  Stir in remaining 3 cups flour. (Dough should remain soft
  and slightly sticky)  Knead 5 minutes, or about 200 turns on a lightly
  floured board.
  
  Divide dough in half and roll each half into a 12x7 inch rectangle. Spread
  each half with 1 tbsp soft butter and sprinkle with 1/4 cup sugar and 1 tsp
  cinnamon.  Roll up halves, beginning at wide side. Seal well by pinching
  the seams.  Cut each roll into 12 slices.  Coat two 9 inch round cake pans
  with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans
  in each pan.  Place 12 dough slices in each pan,leaving a small space
  between slices. let rise until doubled.  Bake in a preheated 375 F oven for
  about 30 minutes. Invert pans onto serving plates.  Makes 2 dozen.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pennsylvania Dutch Corn Fritters
 Categories: Amish, Breads
   Servings:  6
 
      1    Egg, separated
      1 ts Granulated sugar
    3/4 c  Frozen whole-kernel corn,
           -thawed
    1/4 c  Canned cream-style corn
      3 tb All-purpose flour
      1 tb Chopped chives
    1/8 ts Each salt and pepper
      2 tb Vegetable oil
 
  In medium mixing bowl beat together egg yolk and sugar.  Using wooden
  spoon, stir in kernel and cream-style corn, flour chives, salt and pepper;
  mix well.  In small mixing bowl, using electric mixer, beat egg white until
  stiff but not dry; gently fold into corn mixture.  In 10-inch skillet heat
  oil over medium-high heat; drop batter by 1/4 cup measures into skillet,
  forming 6 equal fritters.  Cook until fritters are golden on bottom, about
  1 minute; using pancake turner, turn fritters over. Cook until golden on
  other side, about 1 minute longer.
  
  Makes 6 servings of 1 fritter each.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pepper Biscuits
 Categories: Breads
   Servings: 16
 
  2 1/2 c  Flour
      1 tb Baking powder
    1/2 ts Salt
      1 tb Coarse black pepper
    1/2 ts Baking soda
    3/4 c  Shortening
      1 c  Buttermilk (1 tb lemon/milk)
 
  Suggestions:  substitute 1 tbsp chopped fresh sage (1 tsp dry) for the
  pepper, or use 1/4 cup grated cheese.  These freeze well.  Reheat and serve
  warm.
  
  Preheat oven to 450F.  Stir together 2 cups of flour with baking powder,
  salt, pepper, and baking soda into a bowl.  Cut in the shorting with a
  pastry blender or fork.  Add the buttermilk (or milk soured with lemon
  juice) to make a soft dough, mixing just until the dough holds together.
  
  Flour your hands.  Pull off a piece of dough the size of a biscuit and dip
  the wet edge into the extra flour.  Then roll or pat into a biscuit. Place,
  slightly touching, on a lightly greased baking sheet.  Bake until golden
  brown about 8 minutes.
  
  Source:  New Southern Cooking by Nathalie Dupree Shared by Elizabeth Rodier
  6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pepper Spice Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
    1/2 ts Salt
    1/4 c  Sugar
    1/4 c  Nonfat dry milk powder
    1/4 c  Soft butter
      1    Egg
      2 tb Honey
      2 tb Corn syrup
    1/4 c  Nuts (we used pecans)
    1/2 ts Freshly ground black pepper
      1 ts Whole anise seed
    1/4 ts Cinnamon
    1/4 ts Allspice (Use ingredients at
           -room temperature.)
    3/4 c  Very warm water
 
  "It's spicy (not hot). It's full-bodied. It's a light brown loaf with a
  really unusual flavor. Why not see if your friends can guess the
  ingredients. You're sure to love the zesty taste.
  
  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: Peppery Cheese Bread
 Categories: Breads
   Servings:  1
 
      1 pk Dry yeast
      1 c  Warm water (105-115 deg.)
      2 c  All purpose flour
      1 c  Cake flour
      1 ts Salt
      2 tb Olive oil
    1/2 c  Grated Parmesan cheese
      1 ts Coarsely ground pepper
 
  (Makes 1 loaf.)
  
  Sprinkle yeast over water in small bowl; stir to soften. Let stand until
  dissolved, about 5 minutes.
  
  Combine 2 cups all purpose flour, cake flour and salt in large bowl. Stir
  in yeast mixture and oil. Knead on floured surface until smooth and
  resilient dough forms, about 10 minutes, adding more flour if dough is
  sticky. Grease large bowl. Add dough, turning to coat entire surface. Cover
  bowl with plastic. Let dough rise in warm draft-free area until doubled in
  volume, about 1 1/2 hours.
  
  Line baking sheet with parchment. Punch dough down. Knead in cheese and
  pepper on lightly floured surface. Divide dough into 3 equal pieces. Roll
  between hands and surface into 14-inch ropes. Working on prepared sheet,
  braid ropes together beginning in center and working toward each end. Tuck
  ends under and pinch to seal. Cover with towel. Let dough rise in warm
  draft-free area until almost doubled in volume, about 1 hour.
  
  Position rack in lower third of oven and line with baking tiles.* Preheat
  oven to 400 deg. for 30 minutes. Brush loaf with cold water. Slide loaf and
  parchment onto baking tiles. Bake 10 minutes. Mist oven with cold water,
  using spray bottle. Bake 10 minutes longer. Mist again. Continue baking
  until loaf is golden brown and sounds hollow when tapped on bottom, about
  25 minutes. Cool on rack. This bread is best served the same day it is
  baked.
  
  *If unavailable, bake bread on parchment paper-lined baking sheet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peppery Corn Bread Bites
 Categories: Breads
   Servings: 12
 
      1 pk (7 1/2 to 12 ounces)
           -cornbread muffin mix
    3/4 c  (3 ounces) shredded sharp
           -cheddar cheese
  1 1/2 ts Cracked black pepper
 
  I forget what kinds of recipes you like.  Here are a couple of easy looking
  cornbread recipes from a new book a friend gave me.
  
  From:  Working Mother 29-Minute Meals
  
  Preheat oven to 425 deg.F.  Grease 8-inch square baking pan.  Prepare corn
  bread mix according to package directions, adding cheese to batter.  Pour
  batter into prepared pan; sprinkle evenly with black pepper.  Bake for 15
  minutes, or until golden brown and toothpick inserted into center comes out
  clean.  Cut corn bread into squares.
  
  Makes about 12 squares.
  
  Per square:  160 calories, 4 g protein, 6 g fat, 21 g carbohydrate, 27 mg
  cholesterol, 348 mg sodium.
  
  This one also looks good.  From same book as above.
  
  Herbed Corn Bread
  
  Bake this savory cornbread in the morning and serve at room temperature--or
  if desired, reheat it briefly before serving.
  
  2 boxes (8 1/2-ounce size) cornbread or corn muffin mix 1/2 cup cottage
  cheese 1/4 cup minced parsley 1/4 cup snipped fresh chives or scallions
  
  1.  Preheat oven to 350 deg.F.  Grease several corn-stick molds or two 8
  inch square baking pans.  Set aside.
  
  2.  Prepare mixes according to package directions, adding cottage cheese,
  parsley and chives to batter.  Spoon into prepared molds.  Bake for 12 to
  15 minutes, or until lightly browned (corn bread baked in square pans will
  take about 25 minutes).
  
  Makes 12 servings.
  
  Per serving:  179 calories, 4 g protein, 5 g fat, 28 g carbohydrate, 1 mg
  cholesterol, 455 mg sodium.
  
  My Note:  Even if you dislike cottage cheese, when cottage cheese is baked
  into breads and the like it looses its cottage-cheese-ness ;-)  and just
  tends to make the breads moist.  Also, you could probably add smidgens of
  other herbs to this last bread... tiny bits of basil or oregano or thyme,
  to give it just a hint of herby flavor.
  
  Take care, Kyosho
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pets De Soeurs (Cinnamon Rolls)
 Categories: Acadian, Breads, Desserts
   Servings:  1
 
MMMMM------------------------------CRUST-----------------------------------
      3 c  Flour
      2 tb Baking powder
      1 ts -Salt
      1 ts Sugar
    1/2 c  Lard
      1 c  Milk

MMMMM-----------------------------FILLING----------------------------------
      2 tb Butter; softened
      1 c  Brown sugar
      1 ts Cinnamon
      1 c  -Water
 
  To quote the author Marie Cormier-Boudreau, "These pastries which resemble
  cinnamon rolls, have been made throughout Acadia for many, many years.
  Although they are usually given the colourful name Pet de Soeurs (literally
  nun's fart), they are also be called (sic) Rosettes, Rondelles, Hirondells,
  Bourriques de veilles, Bourriques de soeurs or Bourriques de viarges
  (Rosettes, Slices, Swallows, Old Women's Belly Buttons, Nun's Belly Buttons
  and Virgin's Belly Buttons."
  
  Sift the dry ingredients together. Blend in the lard to form a coarse
  mixture. Gradually add the milk until a soft dough is formed. Roll the
  dough until it is fairly thin, although it should be thicker than a regular
  pie crust. Butter the dough with soft butter, cover with 1/4 inch of brown
  sugar and sprinkle with cinnamon. Roll the dough up like a jelly roll and
  slice into circles about 1/2 inch thick. Pour water into a casserole dish.
  Put the sliced dough into the casserole and bake at 375F for about 30
  minutes or until the pets de soeurs are golden brown.
  
  VARIATION: Cranberry jam may be substituted for the sugar and the cinnamon.
  
  SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau posted by Anne
  MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pictou County Oatcakes
 Categories: Breads, Scottish
   Servings:  1
 
      2 c  Oatmeal
      1 c  Flour
      1 c  Brown sugar
      1 ts -Salt
    3/4 c  Shortening
    1/4 ts Baking soda
    1/4 c  -boiling water
 
  Combine dry ingredients and cut in shortening. Dissolve baking soda in the
  boiling water and add, continuing to mix with a knife. Mold with the hands
  and shape into a long wedge. Slice off and bake in a 400F oven for 10
  minutes. This recipe comes from the county where the Scots first landed in
  Canada (and where my dad was born.) To quote the author, "Our Scottish
  ancestors used "real" oatmeal when they made their favorite oatcakes.
  However sugar did creep in, as indicated by this 75 year old recipe. (The
  book was published in 1971 so the recipe would be from the year 1894.)
  
  Source: _Out of Old Nova Scotia Kitchens_ posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pierogi (Dough Pockets)
 Categories: Breads
   Servings:  8
 
      4 c  Flour
      4 md Eggs
      1 ts Salt
      1 c  Water
 
  Pierogi (Dough Pockets) Oil
  
  Place flour in a bowl or on a kneading board.  Mix eggs, salt and water,
  beating slightly.  Add mixture to flour and knead until the dough is firm.
  Divide dough in half or quarters and cover with warm bowl or towel and let
  dough rest for 10 to 20 minutes.
  
  Take a piece of dough and roll it out thin on a floured board.  Cut circles
  (approximately 5 inches in diameter) with a cookie or biscuit cutter. Place
  small amout of desired filling in the center of dough, fold in half, firmly
  pressing edges together.  Repeat until all dough and filling has been used.
  
  Fill large pot with water (approximately 3 inches from the top), add a
  pinch of salt and about 2 ounces of oil.  Bring water to a boil and, while
  keeping water boiling, gently place pierogi in boiling water. Pierogi will
  rise to the top.  Cook about 5 minutes.  Remove gently with a skimmer or
  slotted spoon and place in a flat roasting pan containing about 1 inch of
  oil.
  
  Allow to cool, remove and place on a cookie sheet or platter till cold.
  
  Note: Add water to pot as needed.  If water should get starchy (milky),
  discard and start over with a pot of fresh water.
  
  When pierogi is cold, place in a  plastic bag and store in refrigerator or
  freezer until ready to use.  Do not stack or pack tightly.
  
  When heating pieogi, use large frying pan and saute (with butter, salt pork
  or bacon in combination with onions or mushrooms) until heated through.
  Serves 8 to 12.  Serve with sour cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pimiento Cheese Bread
 Categories: Breads
   Servings:  6
 
           *INGREDIENTS*
      3 tb All-purpose flour
      2 tb Butter or margarine, melted
      1 tb Sugar
      1 ts Salt
    1/2 ts Ground marjoram
    1/4 ts Ground thyme
      1 c  Milk
    1/2 c  Sharp cheddar cheese (1-1/2
           -oz)
    1/4 c  Pimiento, finely chopped
      1 pk Dry yeast
      2 tb Warm water (105 to 115
           -degrees)
  3 3/4 c  All-purpose flour (3-1/4 to
           -3-3/4 cups)
      1 tb Butter or margarine, melted
 
  *DIRECTIONS*
  
  Combine first 6 ingredients in a medium saucepan; gradually stir in milk.
  Cook over medium heat, stirring constantly, until mixture is thickened and
  smooth. Remove from heat; add cheese and pimiento, stirring until cheese
  melts. Cool mixture to lukewarm (105 to 115 degrees).
  
  Dissolve yeast in warm water; add to cooled cheese mixture. Gradually add 3
  cups flour, beating at medium speed of an electric mixer until dough is
  smooth. Stir in enough remaining flour to form a stiff dough.
  
  Turn dough out onto a lightly floured surface, and knead until smooth and
  elastic (about 5 to 10 minutes). Place dough in a greased bowl, turning to
  grease top. Cover and let rise in a warm place (85 degrees), free from
  drafts, 1 hour, or until doubled in bulk.
  
  Punch dough down, and shape into a loaf. Place in a greased 9x5x3-inch
  loafpan. Cover and let rise in a warm place, free from drafts, 1 hour or
  until doubled in bulk.
  
  Brush top with 1 tablespoon melted butter. Bake at 350 degrees for 35 to 40
  minutes or until loaf sounds hollow when tapped. Remove loaf from pan, and
  cool on a wire rack.
  
  Yields 1 loaf.
  
  Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
  
  Shared by: June Hoffman, 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple Bran Whole Wheat Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      1 c  Whole Wheat Flour
      1 tb Baking Powder
    1/4 ts Salt
  1 1/2 tb Brown Sugar
      1    Egg
      1 c  100% All-Bran Cereal
    1/3 c  Skim Milk
    1/4 c  Vegetable Oil
      8 oz Crushed Pineapple W/Juice
 
  Mix the flour, baking powder, salt, and sugar.  Beat the egg slightly. Add
  cereal, milk, and oil to the egg.  Stir to combine.  Let stand for 2 min.
  or until the cereal has softened. Stir the pineapple, including the juice,
  into the mixture.  Add flour mixture, stirring only until combined. Spoon
  the batter evenly into a paper-lined muffin tin and bake at 400F for about
  25 min.  Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple-Carrot Coffee Ring
 Categories: Breads
   Servings: 16
 
      1 pk (or 1 tablespoon) Active Dry
           -Yeast
    1/4 c  Warm Water (110 to 115
           -degrees)
      1    Egg
      2 tb Honey
      1 c  Unbleached White Flour
      8 oz Can Crushed Pineapple, in
           -its own juice
      1 c  Carrots, grated (2 medium)
    1/4 c  Raisins, dark or golden
    1/4 ts Salt
    1/2 ts Ground Cinnamon
    1/4 ts Ground Nutmeg
    1/4 c  Sunflower Seeds
  1 1/2 c  Whole Wheat Flour
    1/2 c  Bran
      2 tb Vegetable Oil
 
  Keywords: Breakfast
  
  Sprinkle the yeast over the warm water in a bowl.  Stir to dissolve the
  yeast.  Combine the egg, honey, yeast mixture, unbleached white flour and
  pineapple in a mixing bowl.  Beat well.  Let stand in a warm place for 30
  minutes covered with a wet towel.
  
  Add the carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole
  wheat flour, bran and oil.  Blend well.
  
  Spoon the dough into a lightly-oiled 10-inch tube pan.  Let rise until
  doubled in a warm place for 60 minutes.
  
  Bake in a 350-degree oven for 25 minutes, or until browned.
  
  Cool in the pan for 5 minutes; then remove from the pan and cool completely
  on a wire rack.
  
  Serves 16
  
  One Serving = Calories: 130 Carbohydrates: 22 Protein: 4 Fat: 4 Sodium: 41
  Potassium: 174 Cholesterol: 17
  
  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: Pineapple-Macadamia Nut Bread
 Categories: Breads
   Servings: 18
 
      4    Eggs
      1 c  Sugar
    1/2 c  Oil
    3/4 c  Pineapple juice
    1/2 c  Canned crushed pineapple *
      1 tb Baking powder
      3 c  Flour
    1/2 c  Chopped macadamia nuts
 
  *Note: Pineapple should be with juice.
  
  Combine eggs, sugar, oil, juice and pineapple. Mix well. Sift baking powder
  with flour and mix into pineapple mixture. Fold in nuts. Pour into greased
  waxed-paper-lined 9- x 5-inch loaf pan and bake at 350F about 50 minutes.
  Or fill greased muffin pans 3/4 full and bake 25 minutes.
  
  Makes 1 loaf or 18 muffins
  
  Created by: Coco Palms, Kauai, Hawaii
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Piney Woods Hush Puppies
 Categories: Breads
   Servings: 48
 
  2 1/2 c  Yellow Corn Meal
      1 ts Soda
      1 ts Salt
      2 tb Granulated Sugar
      2 tb All-Purpose Flour
      1 tb Baking Powder
      1    Egg, Beaten
      2 c  Buttermilk
  1 1/2 c  Cooking Oil (About)
 
  Mix all dry ingredients; beat milk and egg together and combine with dry
  ingredients; batter should hold its shape when picked up in spoon. If it is
  too soft, add more cornmeal. Drop by molded Tablespoon into 350F fat and
  cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil
  to heat a few seconds after removing a batch. Delicious freshly cooked and
  hot; however, leftover hush puppies freeze well. When ready to serve frozen
  hush puppies, place on oven rack in preheated 250F until very hot and
  crisp. Makes about 48 hush puppies 2" round. Hints on frying: Using a small
  diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with
  oil 1 1/2 inches deep and heated to 350F will cook three hush puppies in
  about 2 1/2 minutes. When batter consistency is correct and oil is at
  350F, hush puppies will become firm, round shapes almost as soon as they
  enter the hot oil. If they are cooked in oil that is too hot, they will not
  cook in the center. Serving suggestions: Especially good served with fried
  catfish, trout, shrimp, oysters, chicken or chicken-fried steak. Source:
  Texas Recipes from Texas Places.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pioneer Bread
 Categories: Breads
   Servings:  1
 
    1/4    To 1/2 cup warm water
      3 tb Sugar
      1 pk Active dry yeast
      1    Egg, beaten
      3 tb Butter or margarine, melted
           -and cooled
  1 3/4 c  All-purpose flour
    1/3 c  Cornmeal
      1 ts Salt
 
  Food processor recipe ...
  
  Makes 1 loaf
  
  Vegetable oil or melted butter or margarine
  
  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. Blend egg and
  butter into yeast mixture.
  
  Fit processor with steel blade.  Measure flour, cornmeal and salt into work
  bowl.  Process on/off to mix.
  
  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 greased 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 place in greased 8 1/2 x 4 1/2 x 2
  1/2 inch loaf pan.  Brush with oil.  Let stand in warm place until doubled,
  about 1 hour.
  
  Heat oven to 400 F.  Bake until golden and loaf sounds hollow when tapped,
  25 - 30 minutes.
  
  Remove immediately from pan.  Brush crust with oil, 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: Piroshiki for Bread Makers
 Categories: Breads
   Servings:  5
 
  5 1/2 oz WATER (165 ML)
  1 1/2 c  BREAD FLOUR
      1 tb NONFAT DRY MILK POWDER
      2 tb SUGAR
      1 ts SALT
      1 tb BUTTER
  1 1/2 ts DRY YEAST

MMMMM-----------------------------FILLING----------------------------------
  3 1/2 oz MINCED MEAT
      1    ONION, SMALL AND CHOPPED
      2    HARD BOILED EGGS
      1 oz PEAS
  1 1/4 oz BUTTER
 
  REMOVE DOUGH FROM BREAD MAKER; COVER WITH WRAP AND SIT FOR 20 TO 30
  MINUTES.  CUT INTO 10 PORTIONS AND ROLL EACH BY HAND INTO A SMALL BALL.
  COVER WITH A CLEAN CLOTH AND LET THEM SIT FOR 15 MINUTES.  FRY ONION WITH
  BUTTER AND MINCED MEAT AND COOK STILL ADDING BOILED EGGS, AND PEAS. SEASON
  WITH SALT AND PEPPER.  ROLL EACH PIECE OF DOUGH INTO OBLONG SHAPE WITH A
  ROLLING PIN.  PUT THE FILLING ON THE DOUGH, AND FOR PIROSHIKI WITH WATER ON
  THE EDGE.  PLACE FORMED DOUGH ON A GREASED OVEN TRAY.  SPRAY ENOUGH WATER
  AND LET DOUGH RISE IN THE OVEN SET AT YEAST-RISING TEMPERATURE FOR 30 TO 40
  MINUTES.  DEEP FAT FRY AT 350 DEGREES UNTIL GOLDEN BROWN.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pistachio Olive Bread
 Categories: Breads
   Servings:  1
 
  1 1/2 c  Flour
      1 tb Sugar, (Optional)
  2 1/2 ts Baking Powder
    1/2 ts Salt
    3/4 c  Milk
    1/4 c  Olive Oil
      2    Eggs
    1/3 c  Pistachios, Chopped
      3 tb Greek Olives, Pitted,
           Chopped
 
  Makes 1 medium loaf Preheat oven to 350F. Grease and flour an 81/2" loaf
  pan. In a medium sized bowl stir and toss together the flour, sugar (if
  used), baking powder and salt.  Set aside.  In a sm,all bowl whisk together
  the milk, oil and eggs until smooth.  Stir in the pistachios and olives.
  Add to the combined dry ingredients and stir just until blended. Spread
  evenly in the prepared pan.  Bake until a thin wooden skewer inserted in
  the center of the loaf comes out clean, about 50 minutes. Cool in the pan
  for 10 minutes, then turn out onto a wire rack to cool completely. Source:
  Williams-Sonoma Kitchen Library, Muffines & Quick Breads
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pita Bread
 Categories: Breads
   Servings: 14
 
      5 c  Bread flour (or more)
      3 tb Sugar
      2 ts Salt
      2 pk Dry yeast
      2 c  Water
    1/4 c  Oil or shortening
           Cornmeal
 
  Combine 2 cups flour, sugar, salt and yeast in large bowl of electric mixer
  and blend well. Heat water and oil in small saucepan until very warm (120
  to 130F). Add warm liquid to flour mixture. Blend at low speed until
  moistened. Beat 3 minutes at medium speed. By hand stir in 2 1/2 to 3 cups
  flour until dough pulls cleanly away from sides of bowl. On floured surface
  knead in 1/2 to 1 cup flour until dough is smooth and elastic with blisters
  under surface, about 10 minutes. Place dough in greased bowl, cover loosely
  with plastic wrap and cloth towel. Let rise in warm place until light and
  doubled in bulk, about 1 1/2 hours. Punch down dough, divide in 2 parts,
  then mold into balls. Allow to rest on counter, covered with inverted bowl,
  15 minutes. Divide dough in 14 equal pieces and shape into balls. On
  lightly floured surface, roll each ball into 7-inch circle about 1/8-inch
  thick. Place circles about 2 inches apart on cornmeal-sprinkled baking
  sheets. Cover and let rise in warm place about 30 minutes. Bake at 450F 8
  to 10 minutes, or until edges turn light golden brown.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pita Bread
 Categories: Breads
   Servings: 10
 
      2 lb Wholewheat flour
      2 ts Salt
    1/2 tb Dry yeast
      2 ts Brown sugar
  1 1/4 pt Warm water
 
  Combine the flour & salt in a large bowl.  Mix yeast & sugar with a quarter
  of warm water.  Leave till it becomes frothy.  Pour into flour mixture. &
  gradually add enough water to make a soft but not sticky dough. Cover with
  a damp cloth & leave to stand for 10 minutes.  Knead lightly on a floured
  surface.  Divide dough into 10 equal portions, knead each one slightly.
  Roll each portion into an oval about 8" X 5".  Place on a lightly floured
  baking tray.  Brush tops lightly with oil & let rise for 1 hour.
  
  Bake in a 475F oven for 12 to 15 minutes.  As soon as they are removed from
  the oven, brush very lightly with a little water & cool on a wire rack.
  
  "Entertaining with Cranks"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pita Bread
 Categories: Breads
   Servings:  8
 
  2 1/2 c  Lukewarm water (115F)
      1 ts Sugar
  3 1/2 ts Active dry yeast
    1/2 ts Salt
  5 1/2 c  White or whole wheat flour
 
  Place water and sugar in large bowl and stir. Add yeast and stir slightly.
  
  Let rest for 5 minutes. Mix in salt and flour gradually, starting with 3
  1/2 cups flour then adding the rest. More or less water may be required,
  depending on the brand of the flour. Use enough flour to prevent dough from
  clinging to bowl. Knead well for 5 minutes. Place a little vegetable oil on
  palms of hands and smooth all over to prevent crusting. Cover with plastic,
  then a cotton towel, and allow to rest for 1/2 an hour. Set oven at 500F.
  Divide dough into 8 balls. Roll out each ball into 1/4-inch thickness. Let
  rest covered for 20 minutes on generously floured table or counter top.
  Bake on ungreased cookie sheets for 5-8 minutes or until lightly browned.
  The higher the oven temperature the better the results.
  
  May be kept in a plastic bag in the refrigerator for several days or may be
  frozen. To warm pita, place the round on the rack in the oven at 300F for
  1-2 minutes. Shared by Rita Taule, Prodigy ID# BTVC62A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pizza Dough
 Categories: Breads, Pizza
   Servings:  6
 
      1 pk Active dry yeast
    3/4 c  Warm water
    1/2 ts Sugar
    1/2 ts Salt
      2 tb Olive or vegetable oil
      2 c  All-purpose flour
 
  Dissolve the yeast in the water.  Stir in sugar, salt, oil and one and 3/4
  cups of the flour.  Turn onto a well-floured board and knead until smooth
  and elastic. This should take about five minutes. Knead in enough of the
  remaining flour to prevent sticking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pizza Dough
 Categories: Pizza, Breads
   Servings:  6
 
    3/4 c  Warm water (110-115 degrees)
      1 pk Active dry yeast
      3    To 3-1/2 C flour
    1/4 c  Olive oil
    1/2 ts Salt
    1/2 ts Sugar
 
  Ok, let's start with the basics here...pizza dough. For this recipe there
  are only a few pieces of equipment you will need to have. Youll need a
  large mixing bowl and a wooden spoon (make sure it's a WOODEN spoon!).
  
  Begin by warming the mixing bowl by running warm water into it. It is
  important that the bowl be warmed for proper rising of the dough.
  
  Pour the water into the bowl and sprinkle in the yeast. Stir gently with
  fork until yeast is dissolved and mixture is a light beige in color.
  
  Add the olive oil, sugar and salt and stir gently until well mixed.
  
  Slowly add the flour, one cup at a time and mix into the liquid with wooden
  spoon. When the dough begins to pull away from the side of the bowl, flour
  your counter area and begin to knead in remaining flour. ONLY ADD AS MUCH
  FLOUR AS IS NEEDED TO MAKE THE DOUGH WORKABLE.
  
  When the dough is no longer sticky, STOP working the dough! Overworking the
  dough will tend to make it tough after cooking.
  
  Place dough back into the mixing bowl and allow it to rise for at least one
  hour.
  
  The dough should now be ready for use. This dough is designed for "thick"
  crust or deep dish pizza but will work just as well for stuffed pizza.  A
  few tips for making dough...you can use a food processor or mixer to make
  the dough but you will find it is better (not to mention easier) to work
  the dough by hand. DO NOT use water above 115 degrees as this may kill the
  yeast. You can get by with a one hour rise of the dough but to eliminate
  the yeast flavor it is best to allow the dough to go through several rises.
  After an hour or so punch into the middle of the dough to cause it to
  "fall", repeat this process two or three times before rolling (or spreading
  if you're talented <g>) the dough. Be careful how much you "work" the
  dough, the goal is
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Plain Muffins
 Categories: Breads, Muffins
   Servings:  6
 
      2 c  Flour
      4 tb Sugar
      3 tb Melted shortening
      1 c  Milk
      3 ts Baking powder
    1/2 ts Salt
      1    Egg, well beaten
 
  Sift flour, measure, and sift with baking powder and salt. Combine egg,
  shortening, milk, and sugar.  Add dry ingredients. Beat only until smooth.
  Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425 F) 15-20
  minutes.  10 servings. The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Plain Muffins I
 Categories: Breads, Muffins, 1941
   Servings:  6
 
      2 c  Flour
      4 tb Sugar
      3 tb Melted shortening
      1 c  Milk
      3 ts Baking powder
    1/2 ts Salt
      1    Egg, well beaten
 
  Sift flour, measure, and sift with baking powder and salt. Combine egg,
  shortening, milk, and sugar.  Add dry ingredients. Beat only until smooth.
  Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425 F) 15-20
  minutes.  10 servings. The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Plain Muffins Ii
 Categories: Breads, Muffins, 1941
   Servings:  6
 
      2 c  Ready-mixed flour
      3 tb Melted shortening
      4 tb Sugar
      1 c  Milk
      1    Egg, well beaten
 
  Sift prepared flour, measure, and sift.  Combine egg, shortening, milk, and
  sugar.  Add sifted flour and beat only until smooth. Fill well-oiled muffin
  tins 2/3 full.  Bake in hot oven (425 F) 15-20 minutes. 10 servings. The
  Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Plains Special Spoon Bread
 Categories: Breads
   Servings:  8
 
      1 tb Butter
      1 c  Cornmeal,white,stone-ground
      1 ts Salt
      2 ts Sugar
      2 c  Water,boiling
      1 c  Milk,at room temperature
      3    Eggs
      3 tb Butter,melted
      1 ts Baking powder
 
  1. Place the 1 tablespoon butter in a 2- or 2-1/2-quart nonmetal deep
  baking dish and place dish in oven. Set oven temperature to 400'F.
  2. In a saucepan combine cornmeal, salt, sugar, and boiling water. Cook,
  stirring over low heat, until thick and smooth. Remove from heat and slowly
  add milk, stirring. Add eggs one at a time, beating well after each
  addition. Stir in melted butter and baking powder and beat until batter is
  well blended.
  3. Remove heated baking dish from oven and rotate to distribute butter
  evenly over bottom and sides. Pour in batter and bake in preheated oven
  until firm, about 45 minutes.
  4. Serve hot from the baking dish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Polka Dot Quick Bread
 Categories: Breads, Cheese
   Servings:  4
 
      2 c  Cranberries, Fresh Or Frozen
      1 c  Milk
      1 lg Egg, Slightly Beaten
    1/4 c  Butter, Melted
      1 tb Orange Peel, Grated
      2 c  Unbleached Flour
      1 c  Sugar
      1 tb Baking Powder
    1/2 ts Salt
  1 1/2 c  Cheddar, Shredded
    1/2 c  Walnuts, Coarsely Chopped
 
  Preheat the oven to 350F. then grease a 9 X 5-inch loaf pan; set aside.
  Cut the cranberries in half and set aside in a small bowl.  In a medium
  bowl, combine the milk, egg, butter, and orange peel and set aside. Sift
  the flour, sugar, baking powder, and salt into a large bowl.  Add the
  halved cranberries, cheese and nuts.  Toss with a fork to distribute.  Add
  the milk mixture all at once and stir the flour mixture until just
  moistened.  Turn into the prepared loaf pan and bake for 1 hour and 15
  minutes in the preheated oven or until a wooden pick inserted in the center
  comes out clean.  Cool in the pan on a rack for 10 minutes, then remove
  from the pan.  Cool to room temperature on the wire rack before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poor Knights Fritters
 Categories: Breads
   Servings:  2
 
      4    Slices white bread
           Butter
           Jam
      2    Eggs
           Sugar
 
  Make two jam sandwiches with bread, butter and jam. Beat eggs (add a little
  milk if liked). Dip sandwiches in egg to coat well. Fry in butter in a cast
  iron frying pan. When golden brown both sides, toss in sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Popcorn Muffins
 Categories: Breads, Muffins, 1941
   Servings:  6
 
  1 1/2 c  Flour
    3/4 c  Ground popped corn
      3 ts Baking powder
      1 ts Salt
      1 tb Sugar
      2 tb Melted shortening
      1 c  Milk
      1    Egg, well beaten
 
  Sift flour, measure, and sift with baking powder, salt, and sugar. Add
  milk, popped corn, egg, and shortening.  Fill well-oiled muffin tins 2/3
  full.  Bake in hot oven (435 F) 25 minutes. 6 servings. Grace Viall Gray,
  Glen Ellyn, IL.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Popovers
 Categories: Breads, 1941
   Servings:  6
 
      2    Eggs, well beaten
    1/2 c  Milk
    1/2 c  Water
      1 c  Flour
           Salt
 
  Combine eggs, salt, and sifted flour.  Add water slowly and beat mixture
  vigorously, using egg whip.  Add milk, and continue beating until batter is
  smooth and bubbly.  Pour batter into smoking hot, well-oiled gem pans. Bake
  in hot oven (430 F) 40-60 minutes or until light and dry. 6 servings.
  Florence Taft Eaton, Concord, MA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Popovers
 Categories: Breads
   Servings:  6
 
      1 c  All-purpose flour
    1/2 c  Whole-wheat flour
  1 1/2 c  Skim or 1% milk
      4    Egg whites
      1    Egg, whole
    1/2 ts Salt
      1    Non-stick cooking spray
 
  *3/4 cup nonfat egg substitute can replace egg white and whole egg.
  
  Combine flours, milk, eggs and salt, beat just until smooth with electric
  mixer.  Spray muffin tins with nonstick spray and heat in 450 degree F oven
  for 3 minutes.  Remove muffin tins and fill 2/3 full with batter. Bake at
  450 degrees F for 30 minutes.  Reduce temperature to 300 degrees F and bake
  an additional 10 to 15 minutes.  Prick with a fork to allow steam to
  escape.  Serve hot with jelly or jam.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Popovers
 Categories: Breads
   Servings:  6
 
  1 1/2 c  Milk
      8    Egg
  1 1/2 c  All purpose flour
           Pinch
           -salt
    1/4 c  Melted butter
 
  Preheat oven to 450 deg. Generously butter six 1-cup molds or muffin tins.
  Combine milk and eggs in large bowl and whisk to blend. Add flour and salt
  and mix well. Add butter and blend. Distribute batter evenly among molds.
  Bake 20 minutes. Decrease oven temperature to 350 deg. and bake an
  additional 20 minutes; do not open oven during cooking time. Serve
  immediately. (For smaller popovers, bake batter in twelve 1/2-cup molds or
  muffin tins.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poppy Seed Oatmeal Bread
 Categories: Breads
   Servings: 16
 
      1 c  Flour, All-Purpose
      1 c  Flour, Whole Wheat
  1 1/4 c  Oatmeal, Quick Cooking
      1 tb Baking Powder
    1/4 ts Salt
      2 ts Poppy Seeds
  1 1/2 c  Buttermilk
    1/4 c  Honey, Liquid
      1    Egg
      1 ts Butter, Melted
 
  In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking
  powder, salt and poppy seeds.  In separate bowl, whisk together buttermilk,
  honey and egg.  Add all at once to dry ingredients; mix quickly, just until
  combined.  Spoon batter into greased 8 x 4 in (1.5L) loaf pan. Brush top
  with melted butter.  Bake in 350F oven for 45 to 50 minutes or until cake
  tester inserted in centre of loaf comes out clean. Let cool 5 minutes in
  pan.  Turn out onto wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poppy Seed Loaf
 Categories: Breads
   Servings:  6
 
      1 c  Poppy seeds
      1 c  Milk
  1 1/2 c  Sugar
      2 c  Flour
    1/2 lb Butter
      2 ts Baking powder
      4    Egg whites, beaten until
           -foamy
 
  Mix together poppy seeds and milk and leave in dish for 2 hours.  Mix other
  ingredients in order given.  Bake 325 degrees for 1 hour in large greased
  loaf pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poppy-Seed Rolls
 Categories: Breads, Osg
   Servings:  1
 
      1 ea Yeast cake; fresh
      2 c  Milk; scalded
      4 tb Fat
      4 tb Sugar
      1 ts Salt
      4 c  Flour; bread
 
  Scald milk, add fat and sugar. Cool to lukewarm. Add yeast dissolved in a
  little warm water. Add salt and part of flour. Beat until it forms bubbles.
  Add rest of flour and knead into soft dough. Let rise. Shape into rolls,
  let rise again. Bake partly through, remove from oven and brush with beaten
  egg diluted with water. Sprinkle with poppy seeds and bake to golden brown.
  
  Source: Mrs. D. E. Wilcox, Streetsboro Grange, Portage County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poppyseed Kolachky Filling
 Categories: Breads
   Servings:  1
 
      2 c  Milk, scalded
      1 lb Ground poppyseeds
  1 1/2 c  Sugar
 
  Contributed to the echo by: Leti Labell Originally from: "More Favorite
  Recipes" from the Catholic Universe Bulletin Poppyseed Filling Mix together
  filling ingredients. Set aside until milk is absorbed and mixture is
  cooled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Bread
 Categories: Breads
   Servings:  1
 
MMMMM---------------------------MEDIUM LOAF--------------------------------
    3/4 c  Mashed Potatoes
    3/4 c  Potato water
  2 1/4 tb Vegetable oil
    3/4 ts Salt
      1 tb Sugar
  1 1/2 c  Bread flour
  1 1/2 c  Whole Wheat flour
  1 1/2 ts Yeast
 
  This recipe is from Donna German's Book II. She states that you may
  substitute bread flour for the whole wheat flour. Also; Dick Bequette
  (PKMP64A) posted privately that he cut back the whole wheat flour by 1 cup
  (and added bread flour) plus added 1/3 cup of sunflower seeds. He said it
  was terrific.... German Book II)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Bread
 Categories: Breads
   Servings:  9
 
      1 pk Yeast
      3 c  Flour
      2 tb Sugar
      1 ts Salt
    1/4 c  Butter
    1/2 c  Prepared instant potatos
  1 1/4 c  Hot water, 120-125 degrees
 
  Follow directions for your machine.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Bread
 Categories: Breads
   Servings:  2
 
      1    Potato, peeled, cubed
  2 1/2 c  Water
      3 tb Yeast
      4 tb Maple syrup, warm
      1 tb Butter, melted
      6 c  Whole wheat pastry flour
      2 tb Butter, softened
    1/2 c  Monterey Jack cheese, grated
 
  In a sauce pan, boil potato in water for 10 minutes; mash potato in water.
  In a bowl, combine yeast and maple syrup, making sure syrup is warmed to
  body temperature. With a wooden spoon stir butter into potato mixture; add
  1/2 of flour to yeast mixture. Turn resulting dough onto lightly floured
  surface and knead, incorporating rest of flour. Put dough in a lightly
  oiled bowl; turn to make sure top is oiled too. Cover with towel and let
  rise 1 hour. Punch down, and knead 10 times. Separate and shape into
  loaves; place in lightly oiled 9" x 5" loaf pans. Split tops with sharp
  knife and insert butter and Jack cheese. Place loaves in cold oven.  Turn
  heat to 350 degrees and bake for 20 to 30 minutes; loaves will continue to
  rise as they bake. Bread is done if it sounds hollow when tapped with a
  knuckle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Buns
 Categories: Breads, 1941
   Servings:  6
 
           Text Only
 
  Follow directions for making Potato Butter Horn Rolls.  Form the dough into
  buns; place in a well-oiled pan.  Cover and let rise until treble in bulk.
  Bake in hot oven (450 F) about 25 minutes. The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Butter Horn Rolls
 Categories: Breads, 1941
   Servings:  6
 
      2 c  Hot mashed potatoes
      1 tb Salt
      2 c  Milk
      2 tb Sugar
      4 tb Melted shortening
      1    Cake compressed yeast
      6 c  Flour
      2    Eggs, well beaten
 
  Add sugar, salt, and shortening to freshly prepared hot mashed potatoes.
  Cool, and add eggs.  Soften yeast in milk and add the potato mixture. Add
  flour, a little at a time, beating well after each addition. Turn onto
  lightly floured board.  Knead until smooth and elastic. (The dough should
  be as soft as it is possible to handle.) Cover with a damp cloth, set in a
  warm place and allow to double in bulk. Turn onto lightly floured board.
  Roll in round sheet 1/2 inch thick.  Cut into sections as you would cut a
  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 on well-oiled baking sheet. Cover with a warm, damp cloth. Let rise
  until treble in bulk. Bake in hot oven (450 F) about 12 minutes. 32 rolls.
  Mrs. Jessie Kelsey, Lakeland, FL.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Cinnamon Rolls
 Categories: Breads
   Servings:  6
 
      1 lb Potatoes, boiled and mashed
      2 c  Milk
      1 c  Butter
      1 c  Plus 2 tablespoons sugar
    3/4 tb Cardamon seed
      1 ts Salt
      2 pk Dry yeast
    1/2 c  Warm water
  8 1/2 c  Flour, unsifted (about)
      2    Eggs
      2 ts Vanilla
           Cinnamon filling
    3/4 c  Sugar
    3/4 c  Brown sugar
      2 tb Cinnamon
           Nut Glaze
      3 c  Powdered sugar
    1/2 c  Chopped nuts
    1/4 ts Cinnamon
      2 tb Butter
      4    To 5 tablespoons water
 
  Mix potatoes and milk until smooth.
  
  Add 1/2 cup butter, 1 cup sugar and salt.
  
  Heat to lukewarm (about 11 O deg). In a large bowl combine yeast, water and
  remaining 2 tablespoons sugar. Let stand until foaming (about 10 minutes).
  
  Add potato mix, 4 cups flour, eggs and vanilla.  Beat until smooth.
  
  Gradually stir in additional 3 1/2 to 4 cups flour.  Turn dough on heavily
  floured board and knead until smooth and elastic (15 minutes).
  
  Add more flour if needed.
  
  Let rise 1 1/2 hours.  Punch down, kneed to remove bubbles.  Divide.  Melt
  remaining butter.  Roll each portion of dough to a 5x18 rectangle.
  
  Brush with 3 tablespoons of butter and sprinkle with half of the cinnamon
  filling.  Roll up.  Cut in 12 pieces, 1 1/2" wide.
  
  Place in a 9x13" pan, brush with butter and let rise 35-40 minutes.
  
  Bake at 350 degrees 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Doughnuts
 Categories: Breads
   Servings:  6
 
  1 3/4 c  Milk
      2    Eggs beaten
    1/2 c  Shortening
    1/2 ts Vanilla
    1/2 c  Sugar
  6 1/2    To 7 cups sifted flour
    1/2 c  Mashed potatoes
      1 ts Baking powder
      1 pk Yeast
      2 ts Salt
    1/2 c  Warm water
 
  Scald milk, stir in shortening, sugar and mashed potatoes.  Cool to
  lukewarm.  Blend well.
  
  Sprinkle yeast on warm water and stir until yeast is dissolved. Add to milk
  mixture.  Stir in beaten eggs and vanilla.
  
  Sift 6-1/2 cups with baking powder and salt.  Add gradually to yeast
  mixture, mixing well after each addition.  Add another 1/2 cup flour if
  needed to make a soft dough.  Turn into greased bowl; turn dough over to
  grease top.  Cover and let rise in warm place until doubled about 1-1/2
  hours.
  
  Roll to 1/2-inch thickness on floured board.  Cut with floured doughnut
  cutter.
  
  Place cut out doughnuts on waxed paper;  cover with cloth and let rise in
  warm place until doubled, about 30 minutes.  Bake on greased sheet 25 to 30
  minutes at 350 degrees.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Griddle Cakes
 Categories: Breads, Osg
   Servings:  1
 
      2 c  Potatoes; grated
      1 ea Egg; beaten
    1/2 c  Flour; sifted
      1 ts Baking powder
      1 ts Salt; level
    1/8 ts Pepper
 
  Mix and bake on greased griddle in three-inch cakes. Serve with butter and
  syrup.
  
  Source: Mrs. W. D. Mosure, Ewing Grange, Hocking County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Loaf Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
      1 tb Sugar
  1 1/2 ts Salt
  2 1/2 ts Sweet butter (Use
           -ingredients at room
           -temperature.)
      2 tb Instant mashed potato flakes
      1    To 1-1/2 cups warm milk
 
  "Peasants added potatoes to bread for extra hardiness. Even instant mashed
  potato flakes make such a different in moistness. Try it! We love it
  toasted with jam for breakfast."
  
  Put the first 5 ingredients into the pan in the order listed. Sprinkle the
  potato flakes over the hot milk and stir. Let it cool slightly. Add milk.
  Select white bread, and push "Start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      1 c  Flour
      1 c  Potato Starch
      1 tb Sugar, (Optional
      1 tb Baking Powder
    1/2 ts Salt
  1 1/2 ts Thyme, Fresh, Chopped, Or
           1/2 ts. Dried Thyme
      1 c  Milk
    1/2 c  Potato, Cooked, Mashed, Warm
      1    Egg
    1/4 c  Unsalted Butter, Or:
           Margarine
    1/3 c  Swiss Cheese, Or Cheddar,
           Finely Grated
 
  Makes 12 standard muffins Note; I have made these using no sugar and
  low-fat margarine, and do not notice much difference in the quality.
  Preheat oven to 400F.  Butter standard muffin tins. In a large bowl, stir
  and toss together the flour, potato starch, sugar (if used), baking powder,
  salt and tyme.  Set aside.  In a medium bowl whisk together the milk and
  mashed potatoes, then add the egg, melter butter (or margarine) and cheese,
  and whisk until well mixed.  Add to the combined dry ingredients and stir
  just until blended. Spoon 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, 15 to 18 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: Potato Pan Rolls
 Categories: Breads, Potatoes
   Servings: 24
 
      1    (4-5 ounce) all-purpose
           -potato
      1    Envelope active dry yeast
      1 tb Plus 1/4 teaspoon granulated
           -sugar
      2 tb Warm water
      1 c  Milk
  1 1/4 ts Salt
      4 tb Butter
  3 1/4    To 3-1/2 cups unbleached or
           -all-purpose flour
      1    Egg, slightly beaten
      4 tb Butter, melted, for brushing
           -on the rolls
 
  Info:  posted by Perry Lowell, GOURMET/INTERCOOK, March '93 from "Sunday
  Suppers, Informal American Home Cooking", 1988 by Melanie Barnard & Brooke
  Dojny
  
  The potato in these rolls helps produce a smooth-textured grain and somehow
  adds a certain subtle tang to their taste.  In other words, they taste so
  good that they're worth the effort --- especially if you are also yearning
  for the smell of bread baking in your kitchen.
  
  These rolls freeze very well after baking.  Wrap them in foil to reheat.
  Quick-rise yeast may be substituted.  Rising times will be about half as
  long.
  
  Makes 24 rolls.
  
  1.  Peel the potato and cook it in a small saucepan of boiling water until
  tender.  Drain, discard the water, and mash with a fork.  You should have
  about 1/2 cup of mashed potato.
  
  2.  Dissolve the yeast with 1/4 teaspoon of the sugar in the 2 Tablespoons
  warm water and set aside until the yeast is bubbly, about 5 minutes.
  
  3.  Heat the milk with the remaining Tablespoon of sugar and the salt.
  Remove from the heat, add the butter, and stir until melted.  Stir in the
  mashed potatoes.
  
  4.  Place 3 cups of flour in a large mixing bowl and add the milk mixture,
  the yeast mixture, and the egg.  Stir to combine well. Knead on a
  well-floured board or with a dough hook in a heavy-duty mixer until the
  dough is smooth and elastic, about 8 minutes.  Add enough additional flour
  to make a smooth, workable dough.
  
  5.  Transfer the dough to a greased bowl, cover, and let rise in a warm
  place until doubled in bulk, about 1-1/2 hours.
  
  6.  Punch the dough down.  Lightly butter two 8- or 9-inch round cake pans.
  Divide the dough into 24 equal pieces and shape each piece into a round
  ball.  Arrange the balls of dough in the cake pans side by side, leaving
  about 1/4-inch between each roll.  Brush the rolls with some of the melted
  butter.  Let rise for 30 minutes at room temperature before baking, or
  cover loosely with plastic wrap and let rise in the refrigerator for 8
  hours or overnight.
  
  7.  Preheat the oven to 375 degrees.  Brush the rolls again with the
  remaining melted butter and bake in the preheated oven until a beautiful
  golden brown, about 25 to 30 minutes.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Rusks
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Potatoes; mashed
      1 c  Sugar
      2 ea Yeast cakes
      1 c  Shortening
      4 ea Eggs
           Salt
           Flour
 
  Soften yeast in lukewarm water. At noon, mix pototes, sugar, yeast and
  salt. Beat together and let stand until real light. Add shortening, eggs
  and flour enough to stiffen. Let rise until bedtime, make into biscuits,
  let rise in cool place until morning (should be double their size.) Before
  putting into oven brush with butter, flour and cinnamon, thoroughly mixed
  and sprinkled with sugar.
  
  Note: No time or temperature given. Try hot 400 - 450 F. oven for about 15
  minutes.
  
  Source: Mrs. Fred J. Ebright, Valley College Grange, Wayne County, OH Mrs.
  John Wirt, Moreland Grange, Wayne County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Scones
 Categories: Breads, 1941
   Servings:  8
 
  1 1/2 c  Flour
    3/4 ts Salt
      1    Egg, well beaten
    1/4 c  Shortening
      4 ts Baking powder
      1 c  Mashed potatoes
           Milk
 
  Sift flour, measure, and sift with baking powder and salt.  Add mashed
  potatoes and shortening which have been creamed together. Add well-beaten
  egg and sufficient milk to make a roll dough. Very little milk is
  necessary.  Turn onto lightly floured board. Pat into sheet 1/2 inch thick,
  or divide dough into 3 parts, roll into rounds 1/2 inch thick, cut each of
  these into 4 pie-shaped sections, and bake in hot oven (450 F) 12-15
  minutes.  Serve hot. 8 servings. Mrs. T.M. Purdon, Santa Ana, CA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Sourdough Starter
 Categories: Breads
   Servings:  1
 
           -NORMA WRENN   (NPXR56B)
      1 pk Dry yeast
      4 c  -warm water
      2 tb Sugar
      4 c  Flour
      1    Potato; raw quartered
 
  Here is a recipe from Texas Highways Cookbook.
  
  Dissolve yeast in warm water; and then mix all ingredients in a 1-gallon
  crock.  (Do not use metal container) Cover with a close-fitting lid and let
  the starter rise until light (12 hours in warm weather, longer in cool
  weather). Do not let the starter get cold, ever. After using part of the
  starter, add 1 cup warm water, 2 teaspoons sugar, and enough flour to mix
  to the starter's original consistency.  Add more potato occasionally as
  food for the yeast, but don't add more yeast. Use daily for best results.
  Starter improves with age. I am sure you will get some posts for flake
  starters.  I do not have one.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Sponge Bread
 Categories: Penn-dutch, Breads
   Servings:  1
 
      4 md Potatoes
      2 tb Sugar
      1 tb Salt
      1 c  Yeast, Dissolved In:
    1/2 c  Lukewarm Water
      4 c  Bread Flour
 
  Pare and boil the potatoes and while hot, mash finely and rub through a
  sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour
  into the mixture, beating well. Add more flour to form soft dough. Turn
  onto a floured board and knead. Return to bowl, cover and let rise over
  night. In the morning, form into loaves, let rise until light and bake at
  350F for 45 to 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potted Five Grain Bread
 Categories: Breads, Gift
   Servings:  6
 
      2 tb Active dry yeast
    1/3 c  Lukewarm water
    1/2 ts Sugar
      1 c  Water, extra
    1/2 c  Cracked wheat
     60 g  Butter
      2 tb Honey
      2 tb Malt
    1/2 c  Milk
    1/2 c  Cooked rice
    1/2 c  Fine oatmeal
    1/2 c  Rye flour
      1 c  Wholemeal plain flour
      4 c  Plain flour
      2 tb Milk, extra
 
  Dissolve yeast in lukewarm water with sugar, allow to stand in warm place
  until frothy. Place extra water and cracked wheat in small saucepan, cook
  over medium heat until water has been absorbed and mixture is thick. Remove
  from heat, stir in butter, honey, malt, milk and rice, allow mixture to
  cool. Combine flours and oatmeal in large bowl, stir in wheat and yeast
  mixture, mix to form a dough. Knead mixture on floured surface for about 10
  minutes, or until dough springs back when lightly touched with fingers.
  
  Cut dough into 3 pieces for large pots, 4 for medium pots or 8 for small
  pots. Knead pieces into rounds, place into clean terra cotta flower pots.
  Stand in a warm place for 15 minutes or until doubled in bulk. Glaze with
  extra milk, bake in moderate oven 35 minutes for large pots, 20 minutes for
  medium pots or 15 minutes for small pots or until cooked when tested.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poulsbo Bread
 Categories: Breads
   Servings:  1
 
  1 1/8 c  Water
    3/4 c  7 grain mix
  2 1/4 c  Bread flour
    1/3 c  Flour, whole wheat
      2 tb Sugar
      2 tb Molasses
    3/4 ts Salt
  1 1/2 tb Powdered buttermilk
  1 1/2 ts Yeast
  1 1/2 tb Margarine or Applesauce
    1/2 c  Sunflower seeds, optional
 
  Put all ingredients except sunflower seeds into pan. If using sunflower
  seeds, set to "mix" cycle and add add beep.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Povatica Bread
 Categories: Breads
   Servings:  3
 
      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)
      1 ts Salt
    1/4 c  Lightly salted butter or
           -margarine, at room
           Temperature
  3 1/2 c  All-purpose flour (up to 4
           -cups)
           WALNUT FILLING
      2 tb Butter or margarine
      1 c  Firmly packed light brown
           -sugar
      4 c  Walnut meats, ground (1
           -pound)
      2 lg Eggs
      2 ts Ground cardamom seed or
           -cinnamon
      1 tb Vanilla extract
 
  Combine the water,yeast, and sugar in a large bowl.  Let stand for 2
  minutes.  Add the dry milk, salt, butter, and 2 cups of the flour. Mix
  until smooth and beat for 2 minutes.  Let rise, uncovered for 30 to 45
  minutes until bubbly.
  
  Stir in 1 cup of the remaining flour.  Turn the dough out onto a
  well-floured surface (using some of the remaining flour) and knead for 4 to
  5 minutes, until smooth and elastic, adding only as much flour as necessary
  to prevent the dough from sticking.  The dough should be soft.
  
  Place the dough in a buttered bowl, turning once to bring the buttered side
  up.  Let rise in a warm place until double in volume, about 1 1/2 hours.
  Grease two 9 x 5 x 3-inch loaf pans.
  
  Punch down the dough; turn out onto a lightly floured surface and cut in
  half.  Cover and let stand for 5 minutes.  Roll out 1 piece of the dough to
  a rectangle 11 x 16 inches, stretching the dough and letting it stick to
  the surface as necessary.  Spread half of the Walnut Filling evenly over
  the dough to within 1 inch of the edges.  Roll up the dough like a jelly
  roll, starting from a narrow side.  Turn the edges under slightly and place
  the roll, seam down, in a prepared pan.  Repeat with the remaining half of
  the dough.  Cover and let rise for 1 hour or up to 1 1/2 hours. The dough
  may not swell to double in volume.
  
  Place the pans on a shelf near the top of an unheated oven and turn on the
  oven to 325F.  Bake for 40 to 50 minutes, or until done. Place the pans on
  a wire rack to cool for 10 minutes.  Remove the loaves from the pans and
  let them cool completely.
  
  Makes two loaves.
  
  WALNUT FILLING:
  
  In a medium-sized saucepan, cook the butter and sugar over moderately-high
  heat.  When the butter and sugar have melted and the mixture is bubbly,
  remove the pan from the heat.  Stir in the ground walnuts, eggs, cardamom,
  and vanilla.  Cool the filling before using.
  
  Makes about 3 cups of filling.
  
  [ The Redbook Breadbook ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prepared Pancake Flour
 Categories: Breads, Osg
   Servings:  1
 
      3 c  Flour; pastry
      1 c  Corn meal
      3 ts Baking powder ; heaping
      1 ts Baking soda; heaping
      1 tb Salt
 
  Mix and sift ingredients 3 times. Keep in dry place. To use, take 1 c.
  mixture, add 1/2 c. dry bread crumbs. Beat 1 egg in cup, fill with sweet or
  sour milk, stir into dry mixture, add a little more milk if necessary to
  form a batter. Bake on hot griddle.
  
  Source: Mrs. Ricka Witt, Springfield Grange, Williams County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pressure Cooker Ships Bread
 Categories: Breads
   Servings:  6
 
  1 1/2 c  Water & 2 tsp. salt OR
      1 c  Water & 1/2 C. sea water
      1    Packet Dry Yeast or 1 Tbls.
           -Dry Yeast
      1 tb Honey or sugar
      4 c  Flour (2 C. can be whole
           -wheat or other flour)
 
  Some notes on using a pressure cooker for baking: Method 1 - Uses the
  pressure cooker as the loaf pan. Grease inside of cooker well and sprinkle
  interior with cornmeal. If making sweet breads, omit the cornmeal. Method 2
  ~ Uses the pressure cooker as an oven.  YOU MUST REMOVE THE PRESSURE RELIEF
  PLUG AND RUBBER SEAL. The high temperatures will damage them.
  
  In all cases, a "flame tamer" should be used to prevent scorching. Unless
  specified, water should be lukewarm.
  
  Ships Bread - Method 1
  
  Combine water, yeast, and honey and let stand without stirring. When yeast
  has dissolved (about 5 minutes), stir and knead in flour. Let dough rise in
  warm place until doubled in bulk. Punch down and turn into the cooker.
  Allow to rise again until doubled. Bake over medium flame for about 45
  minutes. You can turn the loaf over half way thru the baking to allow for
  more even browning.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prize Winning Quick Brown Bread
 Categories: Breads, Osg
   Servings:  1
 
    1/2 c  Brown sugar
    1/4 c  Syrup; maple or molasses
      1 ts Salt
      1 ea Egg
      2 c  Sour or buttermilk
      2 ts Baking soda
      1 c  Flour; white
      2 c  Graham flour
      1 ts Baking powder
      1 tb Shortening; melted
 
  Beat first four ingredients, add soda dissolved in milk. Add flour and
  baking powder sifted together, then shortening. Bake in 5 x 10 inch greased
  pan for 1 hour in oven 375 F.
  
  Source: Dela Carver, Hamden Grangem Geauga County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Processor French Bread
 Categories: Breads
   Servings:  1
 
    3/4    To 1 cup warm water
      1 pk Active dry yeast
      2 ts Sugar
  2 3/4 c  All-purpose flour
      1 tb Butter or margarine
      1 ts Salt
    1/2 c  Water
      1 ts Cornstarch
 
  Makes 1 loaf
  
  Combine 1/4 cup of the warm water, yeast and sugar.  Stir to dissolve yeast
  and let stand until bubbly, abut 5 minutes.
  
  Fit processor with steel blade.  Measure flour, butter and salt into work
  bowl.  Process until mixed, about 10 seconds.
  
  Add yeast mixture to flour mixture.  Process until blended, about 10
  seconds.
  
  Turn on processor and very slowly drizzle just enough remaining warm 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.
  
  Tun on processor and gradually drizzle in enough remaining warm 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 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 a strand 12 to 14 inches long. Place
  diagonally on large greased cookie sheet.  Cut 3 slashed, each about 3
  inches long, in top of dough using the processor's steel blade, sharp knife
  or razor blade.  Cover loosely with plastic wrap and let stand in warm
  place until almost doubled, about 45 minutes.
  
  Heat oven to 375 F.  Combine 1/2 cup water and cornstarch in small
  saucepan.  Bring to a boil.  Brush hot mixture over loaf. Bake until golden
  and loaf sounds hollow when tapped, 35 - 40 minutes.
  
  Remove from cookie sheet and cool on wire rack.
  
  Note:  For a crisper crust, place a shallow pan of boiling water on bottom
  shelf of oven to create steam during baking.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prune Bread
 Categories: Breads, 1941
   Servings:  6
 
    1/2 c  Sugar
      1 tb Shortening
      1    Egg, well beaten
      1 c  Sour milk
      1    Square chocolate, melted
      1 ts Cinnamon
    1/2 ts Baking soda
    1/2 ts Salt
      4 ts Baking powder
  2 1/2 c  Flour
      1 c  Prunes
    1/2 c  Raisins
 
  Wash prunes, cover with water and boil 10 minutes.  Add 1/4 cup sugar and
  simmer 5 minutes.  Drain, cool, remove pits and cut prunes in quarters.
  Cream 1/4 cup sugar and shortening.  Add egg, milk, and chocolate which has
  been melted over warm water. Sift flour, measure, and sift with baking
  soda, baking powder, salt, and cinnamon. Add to creamed sugar and
  shortening mixture. Add fruit and mix until well blended. Pour into
  well-oiled bread pan. Bake in moderate oven (375 F) about 50 minutes. 1
  small loaf. If desired a Graham Prune Bread may be made by substituting 1
  cup graham flour for 1 cup white flour. The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prune Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
      3 tb Brown sugar
      1 ts Salt
      1 tb Butter (Use ingredients at
           -room temperature)
      1 c  Pitted prunes, cut into
           -quarters
  1 1/4 c  Warm water
 
  "If you love prune danish, you'll love this bread. Plus, prunes add
  water-soluble fiber to your diet which may actually lower your cholesterol.
  And, wait till you taste this great-tasting dark, moist sweet loaf."
  
  Cut the prunes with scissors (great idea) or a knife. Place all ingredients
  in order listed into the pan, select white bread and push "Start."
  
  You can also try diced dried apricots and orange juice instead of prunes
  and water.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prune Bread
 Categories: Breads, Osg
   Servings:  1
 
      2 tb Shortening
      2 tb Citron
     10 lg Prunes; covered with water
           -soaked overnight
  2 1/2 c  Flour; white
    3/4 c  Brown sugar
      1 ts Salt
  2 1/2 ts Baking powder
 
  Add enough milk to prune water to make 1 1/2 cups. Bake 1 hour at 350 F.
  
  Note: I assume prunes are chopped and remaining ingredients combined.
  
  Source: Mrs. Clint Taylor, Massie Grange, Warren County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prune Buns
 Categories: Breads, 1941
   Servings:  6
 
      1    Cake dry yeast
           OR 1  cake compressed yeast
      1 ts Sugar
      1 c  Sugar
      1 c  Butter or butter substitute
      6 c  Flour
      2 c  Flour
      1 c  Milk, scalded and cooled
      3    Eggs, well beaten
      2 ts Salt
      2 c  Milk, scalded and cooled
 
  Make a sponge of the yeast, 1 tsp sugar, 1 cup milk, and 2 cups flour. Beat
  until smooth.  Set in a warm place and allow to rise overnight or until
  light and bubbly. Cream 1 cup sugar and butter together. Add eggs, salt,
  and milk. Add the sponge and beat well. Add flour, a little at a time,
  until a dough as soft as can be kneaded is formed.  Knead until smooth.
  Cover with a damp cloth.  Set in a warm place to rise. When double in bulk
  turn onto lightly floured board.  Shape into buns. Place on well-oiled
  baking sheet.  Cover and let rise until treble in bulk. With a knife
  handle, make a hole in the center of each bun. Fill with prune preserves or
  any sweetened fruit desired. Bake immediately in hot oven (450 F) 15-20
  minutes.  When baked sprinkle with powdered sugar.  36 servings. Mrs.
  George Rada, Verona, MT.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prune Muffins
 Categories: Breads, Osg
   Servings:  1
 
    1/4 c  Shortening
    1/4 c  Sugar; granulated
    1/4 c  Brown sugar
      1 ea Egg
      2 c  Flour
    1/2 ts Salt
      4 ts Baking powder
    1/4 ts Nutmeg
      1 c  Milk
    3/4 c  Prunes; cooked, well drained
           -and chopped
 
  Mix and bake in hot oven.
  
  Note: Hot oven is 400 - 450 F. Time not given, probably about 25 minutes.
  
  Source: Mrs. Jeneila Gillson, United Grange, Marion County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Puff Pastry
 Categories: Breads
   Servings:  6
 
  2 3/4 c  All-purpose flour
      1 c  Cake flour
  1 1/4 ts Salt
  1 1/4 lb Butter
      1    Lemon
      1 c  Cold water (approximately)
 
  Mix the flours and salt together in a bowl.  Remove and reserve 1/2 cup of
  the mixture.  Cut 6 ounces (3/4 cup) of the cold butter into the flour
  until the mixture has the texture of cornmeal.  Squeeze 2 tablespoons lemon
  juice into a measure and add 14 ounces of water to make 1 cup of liquid.
  Add the water mixture to the flour mixture and toss with a fork to combine.
  Press together.  Do not knead. Add a bit more water, if necessary, to make
  a soft dough.  Gather the dough into a ball, squeezing to make it hold
  together, and flatten into a 3/4-inch thick disk. Wrap in plastic wrap and
  refrigerate for 30 minutes. Meanwhile, beat the remaining 14 ounces of
  butter with a wooden spoon or in a mixer until smooth. Work in the reserved
  1/2 cup of the flour/salt mixture until smooth. The butter should still be
  cold.  Form the butter into a 3/4-inch-thick square, wrap in plastic, and
  refrigerate. After dough has been chilled at least 30 minutes, roll it out
  on a lightly floured surface to a 1/2-inch-thick square.  Set the chilled
  butter diagonally across the center of the square and fold the corners of
  the dough tightly over the butter as you would the flaps of an envelope,
  enclosing the butter completely.  Brush off any excess flour and pinch
  dough to close tightly.  Quickly roll this to a 1/2-inch-thick, 8- by 24-
  inch rectangle, keeping the corners as square as possible. Fold the
  left-hand third of the dough over the center, brush off excess flour, then
  fold the right hand third over, as if folding a letter (forming an 8-inch
  square).  Rotate the dough 90 degrees and roll again to a 1/2-inch, 8- by
  24-inch rectangle.  Fold in thirds again, wrap in plastic, and chill for 30
  minutes. Roll and fold twice again. Chill for 45 minutes more. Roll and
  fold the dough two more times and chill the dough at least 2 hours before
  its final rolling and shaping. Puff pastry can be made several days ahead,
  or it can be frozen. Cut off the amount needed and roll and shape as
  specified.
  
  Yield: about 2 3/4 pounds dough.
  
  NOTE:   The best puff pastry is tender and flaky, rising up to 5 times its
  uncooked height.  The key to making great puff pastry is to keep the dough
  cold.  Cold, as well as periods of rest, will help prevent the development
  of gluten in the flour which makes the dough elastic and, therefore, tough
  (fine for bread but not puff pastry). Chill both the butter and the water.
  If the weather is very hot, you may even want to chill the flour and the
  rolling pin.  (A chilled rolling surface will also help.) Overworking the
  dough also encourages gluten production, so work as quickly as possible.
  
  [ The Best of COOKS Magazine; 1987 ] Posted by: Fred Peters
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Puff Pastry
 Categories: Breads
   Servings:  1
 
      3 c  All-purpose flour
      1 c  Plain bleached cake flour
  6 1/2    Sticks chilled sweet butter
  1 1/2 ts Salt
      1 c  Iced water (approximately)
 
  Makes about 2 3/4 lbs dough, making a 36- by 12-inch rectangle 1/4" thick.
  
  To measure flours, scoop dry measure cups into a container and sweep off
  excess with the flat edge of a knife.  Rapidly cut the butter into big
  dice; toss butter and flour together on your work surface.  Mixing it
  rapidly with the flour, flatten the chilled butter into lima-bean size.
  
  Do it by hand or in an electric mixer with a flat beater. (A food processor
  cuts butter too small.)  If butter has softened, chill everything 20
  minutes.  Blend in 3/4 cup of iced water, lifting and turning, adding
  droplets more until mixture holds together.  A mess!
  
  Push, pat and roll dough into a rough rectangle; flour the top lightly as
  necessary.  If it breaks too much, sprinkle on drops of water.  It will
  look quite awful.  When the rectangle is 18" long, flip one end over onto
  the middle, then the other end, like folding a letter, making 3 layers.
  
  Scrape and flour work surface.  Turn dough so top flap opens on your right.
  Push, pat and roll it again into a rectangle.  Clean rolling pin and flour
  it lightly; if dough softens, refrigerate at once.  Again fold the dough
  into 3; use a pastry sheet to help.  Again roll it out into a rectangle. To
  prevent it from sticking, keep dough floured, work surface clean. These
  rolls and folding into 3 layers are known as "turns" -- you now have made 3
  turns.  Make the fourth turn, shoring up the edges with side of rolling
  pin.  By this time, you have a real dough.  Wrap and refrigerate for 45
  minutes at least-- to relax it.  Complete the fifth and sixth turns and it
  is ready to roll out and form.
  
  See also "Julia Child's Tips on Puff Pastry" and "Additional Info on Puff
  Pastry".
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pull Apart Maple Wheat Bread
 Categories: Breads
   Servings:  6
 
  1 1/4 c  Water
    3/4 c  Maple-flavored syrup
    1/3 c  Vegetable oil
      2 pk Dry yeast
      1 ts Salt
      1 ts Ground cinnamon
      2    Eggs, beaten
      1 c  Raisins
  3 1/2 c  Whole wheat flour (3 to
           -3-1/2 cups)
      1 tb Butter or margarine, melted
 
  Combine water, syrup and oil in a small saucepan; heat until very warm (120
  to 130 degrees). Set aside.
  
  Combine all-purpose flour, yeast, salt, and cinnamon in a large mixing
  bowl; stir in syrup mixture and eggs, mixing well. Stir in raisins and
  enough whole wheat flour to make a soft dough.
  
  Turn dough out onto a lightly floured surface, and knead until smooth and
  elastic (about 5 minutes). Place in a greased bowl, turning to grease top.
  Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour.
  
  Punch dough down; divide into 20 pieces, and shape each piece into a ball.
  Place 10 balls, in rows of 5, in each of two greased 9x5x3-inch loaf pans.
  Brush each loaf with melted butter. Cover and let rise in a warm place (85
  degrees), free from drafts, 45 minutes.
  
  Bake at 375 degrees for 30 minutes, or until loaves sound hollow when
  tapped. Remove loaves from pans, and cool thoroughly on wire racks.
  
  Yields 2 loaves.
  
  Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
  
  Shared by June Hoffman, 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pulla (Finnish Braided Sweet Bread)
 Categories: Breads
   Servings:  1
 
    1/2    To 3/4 cup warm water
      4 tb Sugar
      1 pk Active dry yeast
      2    Eggs
  2 3/4 c  All-purpose flour
    1/4 c  Cold butter or margarine,
           -cut into 4 pieces
      1 ts Salt
    1/2 ts Ground cardamom
 
  Makes 1 loaf
  
  Crushed sugar cubes, pearl sugar and/or sliced almonds
  
  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. Add 1 egg and
  stir until blended.
  
  Fit processor with steel blade.  Measure flour, butter, remaining 3
  tablespoons of the sugar, salt and cardamom 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
  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 coubled, about 1 hour.
  
  Punch down dough.  Divide dough into 3 equal parts.  Shape each part into
  18-inch strand.  Braid strands together and place on greased cookie sheet.
  Tuck ends under and pinch to seal.  Cover loosely with plastic wrap. Let
  stand in war place until doubled, about 1 hour.
  
  Heat oven to 375 F.  Beat remaining egg with fork.  Brush egg over braid.
  Sprinkle with sugar and/or almonds.
  
  Bake until loaf is evenly brown, 20 - 25 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: Pumpernickel Bread
 Categories: Breads
   Servings:  4
 
    2/3 oz Compressed yeast; -=OR=-
      1    -Envelope Dry Yeast
      1 pt Water
      1 oz Bread crumbs
      2 oz Wheat germ
     10 oz Whole wheat flour
      1 lb Bread flour
    1/2 oz Salt
      1 oz Caramel
           -=OR=- Bitter chocolate
           -=OR=- cocoa mixed w/ water
    1/2 pt Rye starter

MMMMM---------------------------RYE STARTER--------------------------------
      1 pt Water
      1 lb Rye flour
      3 oz All-purpose flour
 
  DISPERSE YEAST in warm water. Combine bread crumbs, wheat germ and flours
  and form a well. Add salt, caramel and yeast mixture along with starter.
  Form dough, adding more bread flour if necessary to give a moderately firm
  texture. Knead for 8-to-10 minutes until smooth and elastic, and place in a
  lightly oiled bowl. Cover and let rise until doubled. Deflate the dough,
  divide into 4 pieces and form into oval shapes. Cover with buttered plastic
  wrap and allow to double, about 45 minutes. Preheat oven to 425F. Slash
  tops of loaves with a razor blade and bake for 30-to-45 minutes.
  
  Makes 4 Loaves
  
  FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In the
  evening, add 3 ounces all-purpose flour.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpernickel Bread
 Categories: Breads
   Servings:  6
 
  1 1/2 pk Yeast
      2 c  Rye flour
    1/2 c  Unprocessed whole-bran
           -cereal
  1 3/4 c  Bread flour
      2 ts Caraway seed
  1 1/2 ts Salt
      1 tb Unsweetened cocoa
      3 tb Molasses
      1 tb Safflower oil (Use
           -ingredients at room
           -temperature.)
  1 1/4 c  Warm water
 
  "It's dark. It's heavy. It's pungent. The fragrance and flavor will make
  this true Pumpernickel a family favorite.
  
  Add all ingredients in the order listed, select white bread and push
  "Start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Bread with Streusel Topping
 Categories: Breads
   Servings:  1
 
  1 2/3 c  All-purpose flour, sifted
    1/4 ts Baking powder
      1 ts Baking soda
    1/8 ts Salt
    1/2 ts Cinnamon
    1/2 ts Nutmeg
    1/3 c  Butter, softened
  1 1/3 c  Granulated sugar
    1/2 ts Vanilla
      2    Eggs
      1 c  Pumpkin puree
    1/3 c  Sherry
           Orange slices, for garnish

MMMMM-------------------------STREUSEL TOPPING------------------------------
    2/3 c  Brown sugar, packed
      2 tb Butter
  3 1/2 tb All-purpose flour
    1/2 ts Ground ginger
    1/4 c  Chopped walnuts
 
  Makes one 9-by-5-inch loaf
  
  Preparation time: 30 min. Baking time: 50 to 60 min. Oven Temperature: 350
  degrees F.
  
   1. Sift together dry ingredients. Set aside.
   2. Cream butter with sugar until light and fluffy. Add vanilla, eggs and
  pumpkin puree. Beat well.
   3. Mix pumpkin mixture with flour mixture and sherry. Blend just until
  ingredients are combined.
   4. Pour into a greased and floured 9-by-5-inch loaf.
   5. For streusel, cream butter with sugar. Add flour and ginger. Blend with
  hands to form small crumbles. Add walnuts.
   6. Sprinkle streusel topping evenly over batter.
   7. Bake at 350 degrees F for 50 to 60 minutes.
   8. Cool on rack for 10 minutes. Remove from pan. Serve warm or at room
  temperature. Garnish with orange slices, if desired. The "LaRK" (Cooking,
  WP51, Chatter)
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 03-22-93 (05:54) Number: 3519 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: Pumpkin Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
    1/2 c  Wheat flour
  1 1/2 tb Butter
      1 ts Salt
      1 ts Ground pumpkin pie spice
      1    Egg
  1 1/3 c  Warm water
    1/4 c  Orange juice
    1/2 c  Canned pumpkin (Use
           -ingredients at room
           -temperature.)
 
  "The kitchen smells so homey as the spice and pumpkin bake. This is a real
  treat for pumpkin lovers all year long."
  
  Add all ingredients in the order listed, select white bread and push
  "Start."
  
  Note: Add orange rind, 1/2 tsp cinnamon, 1/2 tsp ginger instead of pie
  spice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Bread or Muffins
 Categories: Breads
   Servings:  3
 
  3 1/2 c  Pumpkin, pureed
      1 c  Butter
      2    Eggs
  2 1/2 c  Flour
  2 1/2 c  Pastry flour
      6 ts Baking powder
    1/4 c  Molasses
      1 ts Cloves
      2 ts Nutmeg
      2 c  Walnuts, broken
      2 c  Honey
      1 c  Cream
      4 tb Vanilla
 
  Combine pumpkin, butter, and eggs.  Add remaining ingredients and stir.
  Pour into oiled loaf pans or muffin tins. Bake at 350 degrees for 30
  minutes or until tops brown. To give as gifts, bake in oiled empty coffee
  or tea tins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Bread
 Categories: Desserts, Breads
   Servings:  6
 
      3 c  Flour
      3 c  Sugar
      1 ds Salt
      1 ts Clove
      2 ts Soda
    1/2 ts Baking powder
           Set aside.
           Mix together:
      1 c  Pumpkin
      1 c  Water
      1 c  Cooking oil
      4    Eggs
 
  Yields: two loaves
  
  Sift together:
  
  beat well.
  
  Stir dry ingredients into second mixture.  Divide evenly into two greased
  loaf pans.  Bake at 350 degree for 1 1/2 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Chocolate Chip Bread
 Categories: Breads
   Servings:  1
 
MMMMM------------------------------BREAD-----------------------------------
    1/2 c  Butter or Margarine
      1 c  Sugar
      2    Eggs
  1 1/4 c  Canned Pumpkin
      2 c  Flour
      1 ts Baking Soda
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/2 ts Pumpkin Pie Spice
    1/4 ts Cloves
    1/4 ts Ginger
    1/4 c  Chocolate Chips
    1/4 c  Chopped Walnuts

MMMMM------------------------------GLAZE-----------------------------------
      1 tb Heavy Cream
    1/2 c  Powdered Sugar
 
  *** Bread ***
  
  In a large bowl, cream butter and gradually add the sugar, eggs and
  pumpkin. Mix well. Combine the dry ingredients and stir into the cream
  mixture, blending well. Stir in chips and nuts. Pour in a greased and
  floured 9x5 loaf pan. Bake in a preheated 350oF oven for 45-50 minutes
  until test done.  Cool on rack.
  
  *** Glaze ***
  
  Stir together and spread over bread.
  
  Source: "The Yankee Kitchen" 03-29-93 (#2) [Krista]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Chocolate Chip Muffins
 Categories: Chocolate, Muffins, Breads
   Servings:  6
 
     12    Regular or 48 miniature
           -muffins
           Make one or two days ahead
           -for best flavor.
    1/2 c  (1 1/4 ounces) sliced
           -unblanched
           Almonds
  1 2/3 c  All-purpose flour
      1 c  Granulated sugar
      1 tb Pumpkin pie spice
      1 ts Baking soda
    1/4 ts Baking powder
    1/4 ts Salt
      2 lg Eggs
      1 c  Plain pumpkin (half of a
      1 lb Can)
    1/2 c  (1 stick) butter, melted
      1 c  (6 ounces) chocolate chips
 
  Heat oven to 350 F. Put almonds on a baking sheet pr pie pan and bake about
  5 minutes, just until lightly browned; watch carefully so almonds don't
  burn. (You can also toast them in a toaster oven.) Slide almonds off the
  baking sheet so they cool quickly.
  
  Grease muffin cups, or use foil or paper baking cups.
  
  Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and
  salt in a large bowl.
  
  Break eggs into another bowl. Add pumpkin and butter, and whisk until well
  blended. Stir in chocolate chips and almonds. Pour over dry ingredients and
  fold in with a rubber spatula just until dry ingredients are moistened.
  
  Scoop batter evenly into muffin cups. Bake 20 to 25 minutes, or until
  puffed and springy to the touch in the center. Turn out onto a rack to
  cool. Wrap in a plastic bag and keep for 1 or 2 days. Reheat before
  serving.
  
  Source: Muffins By Elizabeth Alston
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Cranberry Bread
 Categories: Breads
   Servings: 10
 
  2 1/4 c  ALL-PURPOSE FLOUR
      1 tb PUMPKIN PIE SPICE
      1 ts BAKING SODA
    1/2 ts SALT
      2    EGGS
      2 c  SUGAR
    1/2 c  VEGETABLE OIL
      1 c  SOLID PACK PUMKIN
      1 c  CRANBERRIES, CHOPPED
 
  IN LARGE BOWL, COMBINE FLOUR, PUMPKIN PIE SPICE, BAKING SODA AND SALT.  IN
  SMALL MIXER BOWL, BEAT EGGS; BEAT IN SUGAR, OIL AND PUMPKIN.  POUR PUMPKIN
  MIXTURE INTO DRY INGREDIENTS; STIR JUST UNTIL MOISTENED.  STIR IN
  CRANBERRIES.  SPOON BATTER INTO 2 GREASED AND FLOURED 8X4-INCH LOAF PANS.
  BAKE IN PREHEATED OVEN AT 350 FOR 60 MINUTES OR UNTIL WOODEN TOOTHPICK
  COMES OUT CLEAN.  COOL FOR 5 TO 10 MINUTES; REMOVE FROM PANS.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Loaf for Bread Makers
 Categories: Breads
   Servings:  5
 
  4 1/2 oz WATER (135 ML)
  1 1/2 c  BREAD FLOUR
      1 tb NONFAT DRY MILK POWDER
  1 1/2 tb SUGAR
      1 ts SALT
      2 tb BUTTER
  1 1/2 oz PUMPKIN, CANNED
 
  PLACE INGREDIENTS IN BREAD MAKER IN ORDER SHOWN.  USE SWEET OR STANDARD
  MODE TO COOK.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Muffins
 Categories: Breads
   Servings: 24
 
      6 tb Unsalted butter (1 stick),
           - softened at room temp.
      1 c  Granulated Sugar
  1 1/2 c  Canned pumpkin
      2    Eggs
      2 c  All-purpose flour
      2 ts Baking poseder
  1 1/2 ts Cinnamon
    1/2 ts Nutmeg
    1/4 ts Salt
      1 c  Milk
    1/2 c  Chopped pecans or walnuts
    1/2 c  Raisins
      1 tb Cinnamon free sugar
           - (for sprinkling)
 
  1.  Heat oven to 375 degrees.  Greas a muccin pan or use a non-stick pan.
  With an electric mixer or wooden spoon, vream the butter and sugar together
  until they turn smooth and fluffy.  Add the pumpkin and mix until well
  blended, then add the eggs, 1 at a time, stirring until completelymixed
  after each addition.
  
  2.  Stif together the flour, baking powder, cinnamon, nutmeg, and salt.
  Stir into the pumpkin mixture, alternating with the milk.  Stir just enough
  to combine the ingredients: DO NOT OVERMIX.  Fold in the nutts and raisins.
  
  3.  Pour the batter into the prepared muffin pan, fillin the cups 2/3 full.
  Sprinkle on a little cinnamon sugar. Bake in the oven until a skewer
  inserted into the center comes out clean (about 25 min.)  Remoe form the
  pan and cool on a rack.  Serve for breakfast or tea (The muffins may be
  stored up to 2 days in an airtight container or frozen up to 1 month.)
  
  from "The Greenbiar Cookbook" -- the Greenbriar, White SulphUr Springs, WV
  as published in the Chicago Tibune Magazine, 5/16/93
  
  posted by Bud Cloyd
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Muffins (No Fat)
 Categories: Breads
   Servings:  2
 
           -Kathleen Kincaid  NRRN96A
      1 c  Pumpkin
      1 ts Cinnamon
      2    Eggs
      1 ts Vanilla
      6 tb Flour
      1 ts Baking powder
      4 tb Raisins
    1/2 c  Carrots; grated
    2/3 c  Powdered milk
     10 pk Sweet & Low
      2 ts Pumpkin pie spice
 
  Mix all ingredients.  Spray muffin tin with Pam. Divide equally. Bake at
  350 F. for 25 minutes.  Makes 12 muffins. Read this part carefully: Each
  serving (of six (6) muffins, yes six muffins), equals the following Weight
  Watchers Exchanges:  1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1 1/2
  Vegetables.  This is a no fat recipe! 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: Pumpkin Muffins
 Categories: Muffins, Breads
   Servings:  4
 
      1 c  Unbleached Flour, Sifted
      2 ts Baking Powder
    1/4 ts Salt
    1/4 ts Ground Cinnamon
    1/4 c  Vegetable Shortening
    2/3 c  Sugar
      1 lg Egg
    1/2 c  Canned, Mashed Pumpkin
      2 tb Milk
 
  Sift together flour, baking powder, salt and cinnamon; set aside. Cream
  together shortening and sugar in mixing bowl until ight and fluffy, using
  electric mixer at medium speed.  Beat in egg. Combine pumpkin and milk in
  small bowl.  Add dry ingredients alternately with pumpkin mixture to
  creamed mixture, stirring well after each addition. Spoon pagger into
  paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350F
  oven 20 minutes or until golden brown. Serve hot with butter and homemade
  jam.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Muffins
 Categories: Breads, Muffins
   Servings:  6
 
    1/2 c  Butter, slightly softened
    3/4 c  Firmly packed lt brown sugar
    1/4 c  Molasses
      1    Egg, well beaten
      1 c  Pumpkin
  1 3/4 c  Sifted flour
      1 ts Baking soda
    1/4 ts Salt
    1/4 c  Finely chopped pecans
 
  Pumpkin Muffins
  
  I have adapted this recipe by adding to the above ingredients: 1 tsp
  cinnamon 1/2 tsp cloves 1/2 tsp nutmeg
  
  Preheat oven to 375 degrees.  Grease 18 muffin cups.  Beat butter, sugar
  and molasses until well blended.  Blend in egg and pumpkin.  Stir flour,
  soda and salt into mixture.  Fold in pecans.
  
  Half fill each cup with batter.  Bake 15-20 minutes, until lightly browned
  and top springs back when lightly touched with fingertip.
  
  MY NOTES:  This is the recipe I used as my jumping off point for my pumpkin
  bread.  Quick breads use the same recipes as muffins.  You just cook them
  in a loaf pan for a longer period.  So, conversely, you could adapt any of
  your favorite quick bread recipes to muffin recipes by cooking them in
  muffin cups for about 15-20 minutes instead of 50 minutes to an hour.
  
  If you want to convert a muffin recipe to a quick bread, you can use the
  flour amounts as a guide.  Quick breads usually use 2 cups of flour. Adjust
  everything else in accordance and voila, quick bread.
  
  Don't let whole grains in or out of a recipe throw you.  All of these
  recipes will work if you use all regular flour or as much as 50% whole
  grains to 50% flour.  Thus, in the recipe above, I might use 1 c flour, 1/4
  c wheat germ, 1/4 c oat bran, and 1/4 c wheat bran or 1 c flour, 3/4 c
  whole wheat flour, etc.
  
  One of my favorites!  Ellen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Nut Bread
 Categories: Breads, Entertain, Desserts
   Servings:  6
 
  3 1/3 c  Flour
      2 ts Soda
  1 1/2 ts Salt
  1 1/2 ts Ground cinnamon
      3 c  Sugar (or 2 cups, works
           -fine)
      4    Eggs
      2 c  Pumpkin
    2/3 c  Water
      1 c  Chopped nuts
 
  Preheat oven to 350 degrees F.  Sift dry ingredients into a large bowl.
  Make a well and add sugar, eggs, pumpkin and water. Beat well until smooth.
  Add nuts, and mix into mixture. Pour into three greased and floured loaf
  pans. Bake at 350 degrees F for one hour.
  
  These freeze very well.
  
  From:  Betty Schutz Posted by: Karin Brewer, Cooking Echo, 7/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Oat Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      1 c  Unbleached Flour, Sifted
      2 ts Baking Powder
      1 ts Pumpkin Pie Spice
    1/4 ts Baking Soda
    1/2 ts Salt
    3/4 c  Canned, Mashed, Pumpkin
    1/2 c  Brown Sugar, Packed
      1 lg Egg, Slightly Beaten
    1/4 c  Milk
    1/4 c  Vegetable Oil
      1 c  Quick Cooking Oats
    1/2 c  Raisins
           Crumb Topping
 
  Sift together flour, baking powder, pumpkin pie spice, baking soda and
  salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and
  raisins in bowl; blend well.  Add dry ingredients all at once, stirring
  just enough to moisten.  Spoon batter into grease 3-inch muffin-pan cups,
  filling 2/3rds full.  Sprinkle with crumb topping. Bake in 400 degree F.
  oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly
  or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached
  flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl.
  Mix until crumbly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Tea Ring
 Categories: Breads
   Servings: 25
 
      1 tb Active Dry Yeast
    1/4 c  Lukewarm Water (105 to 110
           -degrees)
      1 c  Milk
    1/4 c  Vegetable Oil
      2 tb Sugar
    1/2 ts Salt
      5    To 5-1/2 c Whole Wheat Flour
     16 oz Can Pumpkin
      1 ts Ground Cinnamon
    1/2 ts Ground Nutmeg
    1/4 ts Ground Cloves
    1/2 c  Currants -or- Dark Raisins
      2 tb Margarine
      2 tb Honey
 
  Keywords: Lacto
  
  Soften the yeast in the water.  Combine the milk, oil, sugar and salt in a
  large bowl with 2 cups of the flour.  Add the yeast mixture, pumpkin,
  cinnamon, nutmeg, cloves and currants (or dark raisins).  Mix well.  Stir
  in 3 more cups of flour. Beat. Transfer to an oiled bowl, cover with a damp
  towel, and let rise in a warm place until double in bulk, about 1 hour.
  
  Punch down the dough and turn onto a lightly-floured surface and knead in
  the remaining flour to make a smooth and elastic dough, about 5 minutes.
  
  Melt the margarine the margarine and honey together in a saucepan.  Break
  off 2 inch pieces of dough and shape into balls. Dip them into the honey
  mixture.  Place in an oiled 10-inch tube pan.  Cover and let rise in a warm
  place until doubled, about 1 hour.  Bake in a 350-degree oven for 50 to 60
  minutes.
  
  Let cool for 10 minutes before removing from the pan.
  
  Serve warm.
  
  Serves 25
  
  One Serving = Calories: 144 Carbohydrates: 25 Protein: 4 Fat: 4 Sodium: 17
  Potassium: 187 Cholesterol: 0
  
  Exchange Value: 1 Bread Exchange + 1 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: Pumpkin, Orange and Raisin Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      2 c  All-purpose flour
    1/3 c  Packed brown
           Sugar
  1 1/2 ts Baking powder
      1 ts Baking soda
    1/2 ts Each salt, cinnamon,
           Ginger and nutmeg
      1 c  Raisins
      1    Egg
  1 3/4 c  Pumpkin puree
    1/3 c  Vegetable oil
      2 tb Coarsely grated
           Orange rind
    1/2 c  Orange juice
 
  In large bowl, stir together flour, sugar, baking powder, baking soda,
  salt, cinnamon, ginger and nutmeg; stir in raisins. In separate bowl, beat
  egg; blend in pumpkin, oil, orange rind and juice. Pour all at once over
  dry ingredients; stir just enough to blend. Spoon into large greased or
  paper lined muffin cups, filling to tops. Bake in 375 degree F (190 degrees
  C) oven for about 25 minutes or until golden and tops are firm to the
  touch. Let stand for 5 minutes before removing from pans to cool on racks.
  
  Makes 12 muffins.
  
  From: Canadian Living Magazine    September 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin-Black Walnut Biscuits
 Categories: Breads
   Servings:  6
 
      2 c  Unbleached all purpose flour
    1/4 ts Ground allspice
      2 tb Sugar
    1/2 c  Butter, cold
      1 tb Baking powder
    1/3 c  Finely chopped black walnuts
      1 ts Baking soda
    2/3 c  Canned or mashed cooked
           -pumpkin
    1/4 ts Salt
    1/2 c  Buttermilk, or a bit more if
           -needed
    1/4 ts Ground cinnamon
    1/4 ts Grated nutmeg
 
  Sugar
  
  "A batch of these intriguingly flavored biscuits is a nice addition to any
  meal. This particular biscuit has a tendency to overbrown on the bottom, so
  use a light-colored metal baking sheet instead of a nonstick sheet.  Serve
  the biscuits hot with butter."
  
  Preheat oven to 450 F.  Sift together the flour, sugar, baking powder and
  soda, salt, and spices into a large bowl.  Cut in the butter (or use food
  processor) until the mixture resembles coarse crumbs.  Add the nuts. In a
  small bowl, whisk together the pumpkin and buttermilk.  Add it to the flour
  mixture and stir to combine.  The dough will be quite stiff and not all the
  flour will be incorporated. Turn the dough out onto a lightly floured cloth
  and knead gently a few times to work in the rest of the flour. Roll out the
  dough to a 1/2 inch thickness and cut with a 2 inch round cutter. Transfer
  the biscuits to a lightly oiled shiny baking sheet, and sprinkle tops with
  sugar.  Bake for 10 minutes--do not let them get too brown. Serve
  immediately with butter.  If you must have jelly with the, choose a
  delicate apple jelly so the subtle pumpkin flavor is not masked.
  
  From: Cooking From Quilt Country Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin-Bran Muffins
 Categories: Muffins, Vegetarian, Breads
   Servings:  8
 
      1 c  Flour
    1/2 c  Bran
      1 tb Baking Powder
    1/2 ts Baking Soda
    1/2 ts Ground Cinnamon
      2 tb Vegetable Oil
    1/2 c  Pumpkin, cooked or canned
      1    Egg
    3/4 c  Orange Juice
    1/3 c  Raisins, dark or golden
      1 tb Wheat Germ
 
  Combine all the ingredients, except the wheat germ, in a mixing bowl.  Stir
  to blend.
  
  Spoon into lightly-oiled muffin tins.  Sprinkle on the wheat germ.
  
  Bake in a 400-degree oven for 10 to 15 minutes.
  
  Makes 8
  
  One Muffin = Calories: 148 Carbohydrates: 25 Protein: 3 Fat: 4 Sodium: 123
  Potassium: 189 Cholesterol: 34
  
  Exchange Value: 1 Bread Exchange + 1 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: Pumpkin-Date Bread
 Categories: Breads, Entertain
   Servings:  8
 
  1 2/3 c  Flour
    1/2 ts Cinnamon
    3/4 c  Sugar
    1/2 ts Nutmeg
    1/4 ts Baking powder
    1/2 c  Vegetable oil
      1 ts Baking soda
    1/2 c  Water
    3/4 ts Salt
      1 c  Pumpkin
      2    Eggs
      1 c  Walnuts, chopped
      1 c  Dates, chopped
 
  Sift dry ingredients. Mix oil, water, pumpkin & eggs. Blend into dry
  ingredients. Fold in dates and nuts. Pour into greased and floured loaf
  pan. Bake at 325 degrees for 1 1/2 hours.
  
  Posted by Judy Garnett/Raleigh NC - pjxg05a
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin-Raisin Bread
 Categories: Breads, Vegetarian
   Servings: 15
 
    1/3 c  Vegetable Oil
      2 tb Sugar
      2    Eggs
    3/4 c  Pumpkin, cooked or canned
      1 c  Unbleached Enriched White
           -Flour
      1 c  Whole Wheat Flour
      1 tb Baking Powder
    1/2 ts Baking Soda
    1/4 ts Salt
      1 ts Ground Cinnamon
    1/2 c  Raisins, dark or golden
    1/4 c  Lowfat Milk -or- Orange
           -Juice
 
  Beat together the oil, sugar, eggs and pumpkin until light and fluffy.
  
  Combine the flours, baking powder, baking soda, salt, cinnamon and raisins
  in a bowl.  Stir into the creamed mixture with the milk (or orange juice).
  
  Pour into an oiled 9- by 5-inch loaf pan.
  
  Bake in a 350-degree oven for 40 to 45 minutes.
  
  Serves 15
  
  One Serving = Calories: 153 Carbohydrates: 23 Protein: 3 Fat: 6 Sodium: 122
  Potassium: 117 Cholesterol: 37
  
  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: Puris
 Categories: Breads, Spicy
   Servings:  6
 
      1 c  Unbleached All-Purpose Flour
      1 c  Whole Wheat Flour
    2/3 c  Water
      1 tb Melted Butter Or Ghee
      2 ts Vegetable Oil
           Ghee Or Oil For Deep Frying
 
  Yield:  16 Puris Cooking Time: 40 Minutes
  
  Place the flours in a bowl, add enough of the water to make a soft pliable
  dough.  Add the melted butter, knead until smooth.  Cover the bowl with a
  damp cloth, leave in a warm place for one hour. Divide into 16 pieces and,
  using a little oil on the hands, shape into balls.  Grease the rolling pin
  and board with oil, roll each ball into a thin pancake.  Heat the ghee
  until smoking hot, place a puri in the frying pan.  Turn immediately and
  press with a fish slice (slotted spatula or pancake turner) until the puri
  puffs up. Cook until golden.  Drain on absorbent paper, serve as soon as
  possible.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quiche Crusts
 Categories: Breads, Rice
   Servings:  1
 
MMMMM----------------------------RICE CRUST---------------------------------
  1 1/2 c  Cooked Brown Rice
      2 tb Butter;softened
      2 tb Chopped Onion
    1/4 ts Basil
      1    Egg;slightly beaten
 
  Combine ingredients.  Press into bottom and sides of greased 9" pie plate.
  Use any quiche filling.  Tuna tastes especially good in this crust.
  PROTEIN:  12.5 grams;   CALORIES:  570
  
  These are all from the _Whole Foods For The Whole Family Cookbook_.
  
  From: SANDRA MAY                   Refer#: NONE Conf: (1010) F-COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick and Easy Muffins (Gluten Free)
 Categories: Muffins, Breads
   Servings:  8
 
    1/4 c  Sugar
      2 tb Shortening
      2    Eggs
      1 c  GF flour mix (recipe
           -follows) or all rice flour
    1/4 ts Salt
      2 ts Baking powder
    1/2 c  Milk or nondairy liquid
    1/4 ts Vanilla
 
  Quite awhile ago, someone was looking for Gluten-Free recipes. Since I have
  developed severe allergies to grains, it was suggested to me by somneone
  here on the echo that it could be the gluten content that was giving me
  trouble.  So I decided to try the gluten-free grains.  The gluten-free
  grains do not interchange readily in baking recipes.  A few days ago, I
  happened upon THE GLUTEN-FREE GOURMET Living Well Without Wheat by Bette
  Hagman at the Half Price Book Store.  This book is a real gem and I hope
  whoever was looking for gluten-free recipes sees this msg. We have tried a
  couple of the recipes and they really are pretty tasty--- I hadn't eaten a
  bakery item in over 3 months!  Here is the muffin recipe that I made on
  Easter morning and everyone thought they were good.
  
  In the mixing bowl, cream together sugar and shortening.  Then beat in the
  eggs.  Sift together the flour, salt, and baking powder and add to the egg
  mixture alternately with the milk.  Don't overbeat.  Stir in the vanilla.
  These are best mixed by hand.  Pour into greased muffin cups. Bake in
  preheated 350 degree oven for about 20 minutes.  Makes 8 muffins.
  
  GF(Gluten-Free flour mix):    2 parts white rice flour 2/3 part potato
  starch flour 1/3 part tapioca flour
  
  Source: The Gluten-Free Gourmet by Bette Hagman
  
  NOTE:  I poured half the batter in the muffin tins and sprinkled a mixture
  of cinnamon and sugar over the batter.  I covered with the remaining batter
  and sprinkled the tops with more cinnamon and sugar.
  
  Posted by Patty Smith. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Applesauce Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      2 c  Bisquick
    1/4 c  Sugar
      1 ts Cinnamon
    1/2 c  Applesauce
    1/4 c  Milk
           Egg
      2 tb Cooking oil

MMMMM-----------------------------TOPPING----------------------------------
    1/4 c  Sugar
    1/4 ts Cinnamon
      2 tb Butter Or Margarine, Melted
 
  Preheat oven to 350F.  Combine Bisquick, 1/4 cup sugar, and 1 teaspoon
  cinnamon.  Add applesauce, milk, egg amd oil, and beat vigorously for 30
  seconds.  Fill greased muffin pans 2/3 full and bake 12-15 minutes.  Cool
  slightly and remove from pans.  Mix remaining sugar and cinnamon.  Dip tops
  of muffins in melted buter, then in sugar-cinnamon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Apple Muffins
 Categories: Muffins, Breads
   Servings:  6
 
      1    Stick butter
    1/2 c  Light brown sugar
      1 ts Cinnamon.
 
  In a small mixing bowl cream together:
  
  Split 6 english muffins, toast, then spread each muffin half with 1 Tbl of
  the butter-sugar mixture.  Mix remaining butter-sugar mixture with a 20 oz
  can drained, sliced pie apples and distribute over muffins.  Broil 4 min to
  heat apples and melt butter mixture.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Biscuits
 Categories: Breads
   Servings:  6
 
      2 c  Flour
      5 ts Baking powder
      1 ts Salt
    1/4 c  Shortening
      1 c  Milk
 
  Mix and sift the dry ingredients; rub in the shortening and mix with the
  milk to a soft, thick dough.  Drop by spoonfuls onto a well-greased tin and
  bake in a quick oven (425) for about 15 minutes.  These are best when made
  with butter and come out of the oven as thin, crusty biscuits rather than
  the thicker variety.  Twelve biscuits.  --Mary Leize Simons
  
  From:  200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Biscuit Mix
 Categories: Breads
   Servings:  1
 
  2 3/4 c  Wheat flour
    1/2 c  Soy flour; 2 T
  1 1/4 ts -salt
    1/2 c  Inst dry milk;less 1 T
  2 1/2 tb Baking powder
      1 c  Wheat germ
 
  Combine all ingredients store in sealed container.
  
  Makes 5 c
  
  From: TERRI ST.LOUIS Conf: (1668) L-CUISINE
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Buckwheat Cakes
 Categories: Breads, Osg
   Servings:  1
 
    3/4 c  Flour; buckwheat
    3/4 c  Flour; white
  3 1/2 ts Baking powder
  1 3/4 c  Milk; sweet
    3/4 ts Salt
      1 ea Egg
      3 tb Shortening; melted
 
  Sift dry ingredients. Mix egg, milk and shortening and add to dry
  ingredients. Beat until smooth.
  
  Source: Orpha Robertson, Weaver Grange, Knox County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick California Pizza
 Categories: Cheese, Breads, Pizza
   Servings:  4
 
      1 cn Stewed tomatoes (14.5 oz)*
      1    Bread shell,large
      1 tb Olive oil
      1 cn Mushrooms,sliced (3 oz)
      1 tb Parsley
    1/3 c  Romano cheese,grated
 
  * - Italian style
  ==========================================================================
  Drain tomatoes and save juice. Add olive oil to reserved tomato juice and
  brush over the top of bread shell. Arrange tomatoes and mushrooms on top.
  Sprinkle with parsley and Romano cheese. Bake 10 minutes at 450'F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Cheddar Bread
 Categories: Breads, Cheese
   Servings:  4
 
  3 3/4 c  Unbleached Flour
      5 ts Baking Powder
    1/2 ts Salt
    1/3 c  Butter
  2 1/2 c  Cheddar, Sharp
  1 1/2 c  Milk
      2 lg Eggs, Slightly Beaten
 
  Combine the dry ingredients, then cut the butter into the flour until the
  mixture resembles coarse crumbs, then add the cheddar cheese.  Combine the
  milk and eggs then add the mixture to the cheddar mixture.  Stir until just
  moistened, then spoon into a greased 9 X 5-inch loaf pan.  Bake at 375F
  for 1 hour.  Remove from the pan immediately and let cool on a wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Cinnamon Rolls
 Categories: Breads, Microwave
   Servings: 18
 
      1 c  Water
      1 c  Milk
    1/2 c  Butter
  6 1/2 c  All-purpose flour
    1/2 c  Sugar
    3/4 ts Salt
      2    Envelopes Instant Yeast
      1    Large Egg
      4 tb Butter
      4 tb Brown sugar
      2 tb Honey
    1/4 c  Butter, softened
 
  Combine water, milk and butter in a bowl and microwave on full power for 90
  seconds to 2 minutes (120 to 125 degrees F on candy thermometer). Combine 2
  cups flour, sugar, salt and yeast in food procesor or mixer and process or
  mix for 10 seconds to mix well. With processor or mixer running, pour the
  warm liquid into the flour, add the egg and process for 20 seconds. Stop
  processor and add 2 1/2 cups of flour, process 40 seconds. If using mixer,
  switch to dough hook and mix for 2 minutes. Turn sticky dough onto floured
  board. Gradually add enough of the rest of the flour and knead only until
  the dough is not sticky but is still soft. Cover with a mixing bowl and let
  rest 15 minutes. It should be bubbling happily by then. Generously grease 2
  8 inch square or round pans. Melt 2 Tablespoons of butter in each pan and
  add 2 Tablespoons of brown sugar and 1 Tablespoon of honey. Sprinkle
  cinnamon over butter mixture. Divide the dough in half. Roll 1 half into a
  10 x 20 inch rectangle on a floured board. Brush with the softened butter
  and spread with cinnamon and brown sugar. Roll up like a jelly roll stretch
  slightly by pulling on the ends to even thickness. Press lightly along edge
  to seal. Using a floured knife, cut into rolls. Place in prepared pan with
  cut sides down. Repeat with other half. Cover with clean tea-towel and
  place in an unheated oven with a pan of hot water on the bottom rack. Let
  rise for 40 minutes. Before baking, remove pan of water and rolls. Heat
  oven to 375 F. Bake rolls for 20 to 25 minutes or until just golden brown.
  Turn out onto tray or piece of waxed paper. Tips: Use a candy thermometer
  to check temperature of water. May be proofed in the microwave on low for
  10 minutes instead of in regular oven. Let dough rest for 15 minutes before
  baking. A 1000 watt microwave was used, times may need to be adjusted.
  Sometimes, 40 minutes rising is too long, if the dough starts to look like
  it is going to overflow then cook it right away. Nuts, raisins or cherries
  may be added either to the pan or spread over the dough before rolling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: 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    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: Quick Graham Bread
 Categories: Breads, 1941
   Servings:  6
 
    1/2 c  Brown sugar
    3/4 c  Cold water
    1/2 c  Melted shortening
    3/4 c  Milk
      1 c  White flour
  1 1/3 ts Salt
      1 ts Baking soda
      2 c  Graham flour
 
  Dissolve sugar in water; add shortening and milk.  Sift white flour,
  measure, and sift with salt and baking soda.  Add to first mixture. Add
  graham flour.  Mix thoroughly.  Bake in well-oiled bread pan, in moderate
  oven (375 F) 1 hour.  1 loaf. The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Raisin Bread
 Categories: Breads, Osg
   Servings:  1
 
      2 c  Flour
      2 ts Baking powder
    1/4 ts Baking soda
    3/4 ts Salt
    1/3 c  Sugar
      1 c  Raisins
      2 c  Cereal flakes
      1 ea Egg
  1 1/2 c  Buttermilk
      4 tb Shortening; melted
 
  Dredge raisins in small amount of flour, sift dry ingredients together and
  add raisins and cereal. Beat eggs slightly, add milk and melted shortening,
  blend well with first mixture but do not overmix. Bake in greased loaf pan
  350 F. about 1 hour.
  
  Note: Type of cereal not given, corn or bran could probably be used.
  
  Source: Ruth Hutchinson, Marathon Grange, Clermont County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Sally Lunn
 Categories: Breads, Osg
   Servings:  1
 
      4 c  Cake flour; sifted
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Shortening
      4 tb Sugar
      1 ea Egg; beaten
      1 c  Milk
 
  Sift flour once, measure, add baking powder, salt, and sift again. Cream
  shortening, add sugar, cream together thoroughly. Combine egg and milk. Add
  flour to creamed butter and sugar, alternately with milk mixture, small
  amount at a time, beating after each addition until smooth. Bake in greased
  muffin pans, or baking sheet, in hot oven 425 F. 25 minutes, or until done.
  
  Source: Elizabeth Craig, Mason Grange, Warren County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Sourdough French Bread
 Categories: Breads
   Servings:  2
 
           -JUDY LAUSCH DGSV34A
  4 1/2 c  Bread flour
      2 tb Wheat germ
      1 tb Sugar
      2 ts Salt
    1/2 ts Ginger
      2 pk Fast-acting dry yeast
      1 c  Warm water; (120-130*)
      1 c  Sour cream; room temp.
      2 tb Vinegar
      1    Egg white
      1 tb Water
      2 ts Poppy seeds
 
  1. In large bowl, combine 1 1/2 c flour, and next five ingredients (wheat
  germ, sugar, salt, ginger and yeast); blend well. Add water, sour cream and
  vinegar to flour mixture. Blend at low speed until mositened; beat 3
  minutes at medium speed. Stir in an additional 2 to 2 1/2 c flour until
  dough pulls cleanly away from sides of bowl. 2. On floured surface, knead
  in remaining 1/2 to 1 c flour until dough is smooth and elastic, about 5
  minutes. Place dough in greased bowl; cover loosely with plastic wrap and
  cloth towel. Let rise in warm place until light and doubled in size, 25-35
  minutes. 3. Grease large cookie sheet. Punch down dough several times to
  remove all air bubbles. Allow to rest on counter covered with inverted bowl
  for 15 minutes. Divide dough in half; roll each half to 14x8" rectangle.
  Starting with longest side, roll up; pinch edges firmly to seal. Place seam
  side down on greased cookie sheet; taper ends to a point. With sharp knife,
  make five 1/4" deep diagonal slashes on top of each loaf. Cover; let rise
  in warm place until light and doubled in size, about 15 minutes. 4. Heat
  oven to 375*F. Bake 25 minutes. In small bowl, beat egg white and water.
  Remove bread from oven; brush with egg white mixture. Sprinkle with poppy
  seed. Return to oven. Bake an additional 5 to 10 minutes or until loaves
  sound hollow when lightly tapped. Immediately remove from cookie sheet;
  cool on wire racks. Makes 2 (17 oz.) loaves. A Pillsbury Bake-off winning
  recipe, formated for you by Judy Lausch.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Sticky Buns
 Categories: Breads
   Servings: 24
 
MMMMM-----------------------INGREDIENTS FOR BUNS----------------------------
  1 1/4 c  Milk
    1/4 ts Butter
  3 1/4 c  Flour
    1/4 c  Sugar
      1 ts Salt
      2 pk Yeast
      1    Egg

MMMMM---------------------INGREDIENTS FOR TOPPING--------------------------
      1 c  Brown sugar
  1 1/2 ts Cinnamon
    3/4 tb Butter
      2 tb Corn syrup
      1 c  Walnuts
 
  Contributed to the echo by: Barbara Zack QUICK STICKY BUNS Heat milk and
  butter to 120 to 130 degrees. Mix together 2 cups flour, sugar, salt, yeast
  and egg. Add liquid and beat medium four minutes. Stir in rest of flour.
  Cover and rise until double (30 to 45 minutes). Generously grease 24 muffin
  cups. Chop nuts. Heat all topping ingredients on low until ingredients are
  melted and combined. Divide topping between muffin cups. Stir down batter.
  Drop into muffin cups. Cover and rise until double (20 to 30 minutes).
  Preheat oven to 375 degrees. Place tins on cookie sheet and bake 12 to 15
  minutes until golden brown. Cool three minutes then invert on waxed paper.
  
  Servings: 24
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quinoa Corn Bread
 Categories: Breads
   Servings:  6
 
      2 c  Corn meal
      1 c  Quinoa meal *
      1 ts Salt
    1/2 ts Baking soda
  1 1/2 ts Baking powder
      1 tb Honey or brown sugar
      1 lg Egg; beaten
      3 tb Butter or bacon fat, melted
  2 1/2 c  Buttermilk

MMMMM-----------------------------OPTIONAL----------------------------------
      4 oz Canned chopped green chilies
           -OR- jalapeno-tomato-relish
 
  Preheat oven to 425 F.  Prepare quinoa meal by grinding raw quinoa in a
  blender.  Combine all dry ingredients.  Combine wet ingredients.  Mix the
  two together.  Bake in greased 9" x 9" pan or greased muffin tin until
  golden (about 25 minutes).
  
  Serve hot, with lots of butter.  For a spicier variation add optional green
  chilies or jalapeno-and-tomato relish.
  
  Source: Ancient Harvest Quinoa recipe leaflet Typed for you by Karen
  Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rahn Salt-Rising Bread
 Categories: Breads
   Servings:  6
 
      2 tb Corn meal
    1/2 pt Water
    1/2 ts Salt
      1 qt Milk
      1 ts Salt
      8 c  Flour (variable)
 
  "Salt rising bread is leavened by the fermentation of flour and milk.
  Bacteria are most important actors in this play.  The yeast plants of the
  air find the batter a good stage for development. Salt rising bread needs
  more heat while fermenting and a much longer time to bake.  Here is a good
  example:"
  
  Stir 2 Tbsp. of corn meal into 1/2 pint of water heated to 130 F.  Add 1/2
  tsp. of salt and mix very well. Put this in a jar or crock, cover and place
  it in a pan of water at 160 F.  Keep overnight in a warm place.
  
  In the morning, warm 1 quart of milk; add 1 tsp. salt and enough warm flour
  to make a heavy batter.  Gradually add the overnight corn meal and beat
  well for a few moments.  Cover and keep in a warm place about 2 hours.
  
  Gradually add flour and beat mix until it becomes a very soft dough. Turn
  out on a floured board and knead until it is elastically smooth. Divide
  equally into four portions, mold into loaves, and place each in a greased
  bread pan.  Cover with a clean cloth and keep in a warm place for 1/2 hour.
  Bake in a 350 F. oven for 1 hour.
  
  From:  Uncle John's Original Bread Book Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raised Donuts
 Categories: Breads, 1941
   Servings:  6
 
      1 c  Sugar
      1 c  Milk, scalded
      2 tb Melted butter or butter
           -substitute
    1/2 ts Salt
      2    Eggs, well beaten
           Flour
    1/2    Cake dry yeast
           OR 1/2  cake compressed
           -yeast
    1/4 c  Lukewarm water
    1/4 ts Nutmeg
           OR
    1/4 ts Cinnamon
 
  Scald milk, at night, and add butter and salt.  Cool until lukewarm. Add
  yeast, softened in lukewarm water, and nutmeg or cinnamon. Cut in enough
  flour to make of soft roll dough consistency. Cover and let rise overnight.
  Next morning cut down, add sugar, eggs, and enough additional flour to form
  a soft roll dough. Cover and let rise until double in bulk. Turn onto
  lightly floured board, roll in sheet 1/3 inch thick, cut with lightly
  floured cutter.  Cook in deep, hot fat (365 F).  Drain on crumpled,
  absorbent paper.  The doughnuts should rise to the top and begin to brown
  almost instantly.  48 doughnuts. Florence Taft Eaton, Concord, MA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raisin Bran Bread
 Categories: Breads, 1941
   Servings:  6
 
      1    Egg, well beaten
      1 c  Bran
      2 c  White flour
    1/2 c  Sugar
      1 c  Sour milk
      2 tb Melted shortening
    1/2 c  Raisins
    1/4 c  Molasses
    1/4 ts Baking soda
      1 ts Salt
      3 ts Baking powder
 
  Combine molasses, shortening, sugar, bran, raisins, egg, and milk. Sift
  flour, measure, and sift with baking soda, baking powder, and salt. Combine
  with the first mixture.  Beat well. Pour into well-oiled loaf pan. Bake in
  moderate oven (375 F) 1 hour. 1 loaf. Annebel Beasley, Johnson City, TN.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raisin Bran Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      2 c  Bread flour
  1 1/2 c  Raisin-bran cereal, right
           -from the box
    1/2 ts Salt
    1/4 ts Baking soda
      4 tb Brown sugar
      2 tb Butter (Use ingredients at
           -room temperature.)
      1 c  Plus 1 Tbsp warm water
 
  "If you love raisin bran cereal for breakfast, you'll really love this
  bread. Get all the great food value in a great tasting super healthy loaf
  that is particularly delicious toasted for breakfast (or anytime).
  
  Add all ingredients into the pan in the order listed. Select white bread
  and push "Start."
  
  You can try any of your favorite cereals.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raisin Bread
 Categories: Penn-dutch, Breads
   Servings:  1
 
      1 md Potato
      1 qt Water
      1 c  Yeast
      1 c  Lukewarm Water
      2 ts Cinnamon
    1/2 ts Cloves
      1 c  Sugar
      1 lb Raisins
      1 tb Butter
           Flour
 
  Pare and boil the potato in the quart of water, mash and mix sufficient
  flour with the water to form a smooth batter. Dissolve the yeast in 1 cup
  of lukewarm water and combine with the batter. Cover and set in a warm
  place and let rise for 4 hours. Add the rest of the ingredients and knead,
  adding flour as needed. Be careful not to get dough too stiff. Let stand
  for 2 hours, then form into loaves, place in bread pans and let rise until
  light. Bake at 400F for 30 to 40 minutes. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raisin Bread
 Categories: Breads, 1941
   Servings:  6
 
      2 c  Milk, scalded
      2 tb Melted shortening
    1/4 c  Molasses
  1 1/2 ts Salt
      1    Cake compressed yeast
      6 c  Flour
    3/4 c  Raisins
 
  Combine milk, salt, shortening, and molasses.  Cool until lukewarm. Add
  yeast to cooled milk.  Allow to stand 5 minutes. Add raisins. Add flour, a
  little at a time, beating well after each addition, until dough is just
  stiff enough to knead on a lightly floured board. Knead until smooth and
  elastic.  Cover with a warm, damp cloth, and allow to double in bulk. Knead
  down, allow to double in bulk again.  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. Mrs. I.M., Denver, CO.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raisin Bread for Bread Machines
 Categories: Breads, Breadmaker
   Servings:  6
 
  1 1/8 c  Water
      2 tb Margarine or butter
      2 tb Sugar
      1 ts Salt
      3 c  Bread flour
  2 1/2 ts Yeast

MMMMM-------------------------AT THE BEEP ADD------------------------------
    3/4 c  Raisins

MMMMM--------------------VARIATION:CINNAMON RAISIN-------------------------
    3/4 c  Raisins
      1 tb Cinnamon

MMMMM---------------------VARIATION: APRICOT BREAD--------------------------
    3/4 c  Dried diced apricots

MMMMM-------------------VARIATION: MIXED DRIED FRUIT------------------------
    3/4 c  Dried mixed fruit, diced

MMMMM---------------------VARIATION: ORANGE RAISON--------------------------
    3/4 c  Raisins
    1/2 ts Grated orange peel
 
   Note: 6 servings for Large (1.5 lb) loaf, change to 4 for medium or 3 for
  small loaves.
  
   Put all ingredients but the raisins in your machine in the order
  recommended by the manufacturer - most machines have some setting for "Mix"
  or "Fruit" breads that will make them beep when it's time to add the fruit.
  Add the raisins at the proper time.
  
   The "Variations" can be used instead of the raisins, add at the time you'd
  add the raisins.
  
  From: The Bread Machine Cookbook (vol I) by Donna Rothnell German
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raisin Bread
 Categories: Breads, Osg
   Servings:  1
 
      1 ea Yeast cake
      1 tb Sugar
      1 c  Water; lukewarm
      1 c  Milk
      2 c  Flour; sifted
      2 tb Lard or butter
    3/4 c  Sugar
      1 c  Raisins
      1 ts Salt
      4 c  Flour
 
  Dissolve yeast, sugar in lukewarm water. Add milk, scalded and cooled,
  flour, lard or butter creamed with sugar, beat until smooth. Cover and set
  aside to rise in warm place, free from draft until light, about 1 1/2
  hours. When risen add raisins which have been well floured, 1 t. salt. Add
  flour for moderately soft dough, about 4 c. Knead lightly. Place in well
  greased bowl, cover, let rise until double in bulk, about 1 1/2 hours. Mold
  in loaves, let rise 1 hour. Bake 45 minutes 350 F. Makes 2 loaves. Glaze
  with egg diluted with water or rub loaves with butter after baking.
  
  Source: Merle Smith, Jefferson Grange, Ashtabula County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raisin Cinnamon Rolls
 Categories: Breads, Desserts
   Servings: 12
 
     16 oz Loaf Frozen Bread Dough *
    1/4 c  Butter Melted & Divided
    1/2 c  Sugar
      2 ts Ground Cinnamon
    1/3 c  Raisins
      2 tb Chopped Almonds, Toasted
      2 ts Grated Lemon Rind
    1/2 c  Sifted Powdered Sugar
  2 1/2 ts Lemon Juice
 
  * Dough should be thawed.
  ~-------------------------------------------------------------------------
  Roll dough on a lightly floured surface to a 14-x8-inch rectangle. Brush
  surface of dough with 2 tablespoons melted butter. Combine 1/2 cup sugar
  and next 4 ingredients in a small bowl; sprinkle over dough, leaving a
  1/2-inch border on all sides.  Starting with long side, roll up jellyroll
  fashion.  Pinch seam to seal (DO NOT SEAL ENDS). Cut roll into 12 slices;
  place cut side down in a lightly greased 9-inch square pan. Brush with
  remaining 2 tablespoons melted butter.  Cover and refrigerate 8 hours.
  Remove pan from refrigerator, and let rolls rise in a warm place (85 f.)
  free from drafts, 50 minutes or until doubled in bulk. Bake rolls at 350F
  for 20 to 25 minutes.  Combine powdered sugar and lemon juice; drizzle over
  warm rolls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raisin Loaf for Bread Makers
 Categories: Breads
   Servings:  5
 
      7 oz WATER (210 ML)
  1 3/4 c  BREAD FLOUR
    1/4 c  ALL-PURPOSE FLOUR
      2 tb NONFAT DRY MILK
      2 tb SUGAR
      1 ts SALT
      2 tb BUTTER
    1/4 c  RAISINS
      2 ts YEAST
 
  PLACE INGREDIENTS IN BREAD MAKER IN ORDER SHOWN.  USE SWEET MODE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raisin Log
 Categories: Breads
   Servings:  6
 
      1    Portion Four-Way Sweet Bread
           -Dough
      2 tb Canned milk
      1 c  Golden or dark raisins
      3 tb Vanilla sugar
      1 ts Cinnamon
    1/2 ts Allspice
           Topping:
      3 ts Sugar
      1 ts Cinnamon
    1/4 ts Allspice
      1 ts Cornstarch
 
  * Use Grated Raw Potato Starter Roll the dough into a rectangle with the
  width equal to the length of the pan (medium size loaf) and about twice as
  long.  Brush with canned milk. Scatter raisins over surface. Mix vanilla
  sugar, cinnamon and allspice together and sprinkle on evenly. (if vanilla
  sugar is not available, dribble 1 tsp. of vanilla extract over dough.) Roll
  up tightly but do not seal ends.  Place seam-side down in pan. Butter top
  generously and push sharp pointed knife down through the dough almost to
  bottom at regular intervals to allow air bubbles between layers to escape.
  Set in warm place to rise and when ready for the oven, spread with the
  well-mixed topping (the cornstarch will help to bind the topping to the
  crust so that it will not crack off badly when sliced). Bake in oven
  preheated to 350 for 50 to 60 minutes.  Cool before slicing.
  
  From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raisin Oat Muffins
 Categories: Muffins, Breads
   Servings: 10
 
  2 1/2 c  Rolled oats
      1 pt Baking powder
    1/2 c  Raisins
      2 pt Raisins
      1 c  Skim milk
      1 pt Lemon juice
    1/3 c  Firmly packed brown sugar
      1 pt Vegetable oil
      2 pt Vegetable oil
      2    Egg whites
      2 pt Vanilla extract
 
  Preheat oven to 375 degrees. Lightly oil 10 muffin cups or spray with a
  nonstick cooking spray. Place oats in a blender container and blend until
  it has the consistency of flour. Place in a large bowl and add baking
  powder. Mix well. Stir in raisins. Place milk in a medium bowl. Add lemon
  juice and let stand 1 minute. Add remaining ingredients. Beat with a fork
  or wire whisk until blended. Add to dry mixture, mixing until all
  ingredients are moistened. Divide batter evenly into prepared muffin cups.
  Bake 20 minutes, until a toothpick inserted into the center of a muffin
  comes out clean. Remove muffins to arack to cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raising Dough (Microwave)
 Categories: Breads, Microwave
   Servings:  2
 
     19    Inch square dish.
 
  Proofing yeast bread:
  
  Make your favorite yeast bread recipe and follow these basic directions for
  proofing (raising) dough.
  
  1.  Prepare dough according to recipe directions.  (do not select a recipe
  that makes more than 2 loaves.)
  
  2.  Place dough in a well greased large glass bowl.  Brush top of dough
  with oil.  Cover loosely with plastic wrap.
  
  3.  Place 3 cups of warm water in a 10 inch glass or glass ceramic pie
  plate or 10 inch glass square dish.  Place bowl of dough in water.
  
  4.  Set Power Select at WARM; heat for 25 to 30 minutes or until dough
  doubles in size.  dough has risen when two fingertips lightly pressed about
  1/4 inch into dough leave an impression.
  
  5.  Punch dough down, shape into loaves.  place dough in well greased 8 1/2
  x 4 1/3 glas loaf dishes.  Repeat proofing procedure if your recipe
  directs.  Note, two 8 1/2 loaf pands will fit into a
  
  6.  Bake conventionally according to recipe directions.
  
  from the Panasonic Microwave Cookbook
  
  *Courtesy of The HomesteadBBS (615) 385 9421*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ranola Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
    3/4 c  Whole wheat flour
      2 c  Bread flour
      1 c  Granola, ground finely in
           -blender
    3/4 ts Salt
  1 3/4 ts Sugar
    3/4 c  Warm water
    1/2 c  Buttermilk
      2 tb Sweet butter
      2 tb Honey
      1    Egg (Use ingredients at room
           -temperature.)
 
  "Use your favorite granola. We used one with dates and nuts. Healthy,
  preservative-free bread has never tasted this good."
  
  Add all ingredients into the pan in the order listed, select white bread
  and push "Start."
  
  Try adding 1/2 cup raisins or dates!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Cheese Coffeecake
 Categories: Breads
   Servings:  1
 
 
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Banana Muffins
 Categories: Muffins, Breads
   Servings: 15
 
      2 c  Flour
    1/2 ts Baking powder
    3/4 ts Baking soda
    1/4 ts Salt
    1/4 lb Butter
      1 c  Sugar
      2    Eggs
      3    Overripe bananas
    1/4 c  Sour cream
      1 ts Vanilla
      1 pt Cleaned raspberries
    1/2 c  Chopped toasted almonds
 
  Sift together flour, baking powder, baking soda, and salt.  Cream butter
  with sugar until fluffy.  Beat in eggs.  Puree bananas, sour cream and
  vanilla.  Alternate add dry ingredients in 3 additions and banana mixture
  in 2 additions to the egg mixture.  Beat enough to incorporate. Fold in
  raspberries and toasted almonds.  Spoon into greased muffin tins and bake
  in a preheated 350 deg F oven for about 25 minutes, until puffed, browned
  and springy.  Makes about 15 muffins. Source: Fifty Ways to Cook Most
  Everything (Andrew Schloss) posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Bran Muffins
 Categories: Muffins, Breads
   Servings: 24
 
  2 1/2 c  Flour
  1 3/4 c  Sugar
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      2 c  Buttermilk
    1/2 c  Vegetable oil
      2 lg Eggs
      8 c  Bran flakes cereal
    1/2 c  Raspberry jam
 
  A moist and chewy muffin from the UNDERGROUND DELI in Ashland, Oregon.
  
  Makes about 24.
  
  Preheat oven to 350F.  Line muffin tins with paper muffin cups.  Combine
  first 5 ingredients in medium bowl. Whisk buttermilk, oil and eggs in large
  bowl to blend. Add dry ingredients and cereal and stir until just blended.
  Spoon 1/4 cup batter into each muffin cup. Using small spoon,make well in
  center of each and fill well with 1 tsp jam. Spoon remaining batter over.
  bake until tester inserted into centers comes out clean, about 25 minutes.
  Turn muffins out onto racks. Cool slightly. Serve warm or at room
  temperature.
  
  Origin: Bon Appetit, Favorite Restaurant Recipes Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Almond Muffins
 Categories: Muffins, Breads
   Servings:  6
 
     16    Regular muffins
 
  The raspberry preserves and almond paste tucked inside these delicate
  muffins make them a surprising treat.
  
  About 5 ounces almond paste 1/2 cup (1 stick) butter, at room temperature
  3/4 cup granulated sugar 2 large eggs 1 teaspoon baking powder 1/2 teaspoon
  baking soda 1 teaspoon almond extract 2 cups all-purpose flour 1 cup plain
  yogurt or buttermilk About 1/4 cup raspberry preserves
  
  Heat oven to 350 F. Line muffin pans with foil baking cups. Cut almond
  paste into 16 pieces and pat each piece into a round disk about 1 1/2
  inches across.
  
  In a large bowl, beat butter until creamy. Beat in sugar until pale and
  fluffy. Beat in eggs, one at a time, then mix in baking powder, baking
  soda, and almond extract.
  
  With a rubber spatula fold in 1 cup of the flour, then the yogurt, and
  lastly the remaining flour until well blended.
  
  Spoon about 2 tablespoons of batter into each cup and smooth surface with
  your fingers. Top with a level teaspoon of raspberry preserves, then with a
  piece of almond paste. Top each muffin with another 2 tablespoons of
  batter.
  
  Bake 25 to 30 minutes, or until lightly browned. Turn out onto a rack and
  let stand at least 10 minutes.
  
  Source: Muffins By Elizabeth Alston
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raw Apple Muffins
 Categories: Muffins, Breads
   Servings: 16
 
      4 c  Apple, diced
      1 c  Sugar
      2    Eggs, beaten
    1/2 c  Oil
      2 ts Vanilla
      2 c  Flour
      2 ts Baking soda
      2 ts Cinnamon
      1 ts Salt
      1 c  Raisins
      1 c  Walnuts, broken in large
           -pieces
 
  Servings: 16
  
  Preheat oven to 325 degrees. Grease 16 muffin tins. Put 3 mixing bowls on
  the counter. Mix the apples and sugar in one bowl and set aside. Put the
  eggs, oil and vanilla in the second bowl, and stir to blend well. In the
  third bowl, put the flour, baking soda, cinnamon, and salt, and stir the
  mixture with a fork until blended.
  
  Stir the egg mixture into the apples and sugar, and mix thoroughly.
  Sprinkle the flour mixture over the apple mixture and mix well. (may want
  to use your hands as this is a stiff batter) Sprinkle the raisins and
  walnuts over the batter and mix until they are evenly distributed. Spoon
  into the muffin tins.
  
  Bake for about 25 minutes, or until a straw comes out clean when into the
  center of a muffin. Serve warm. These are dense, moist and good!
  
  Posted by: Pat Finch August 1991 Source: The Breakfast Book, Marion
  Cunningham
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Real Chocolate Bread
 Categories: Breads, Chocolate
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
    1/2 c  Sugar
    1/4 c  Unsweetened cocoa
      1    Egg unbeaten
    1/4 c  Butter or margarine
    1/2 ts Vanilla (Use ingredients at
           -room temperature.)
      1 c  Warm milk
 
  "When only chocolate will do, serve this great tasting chocolate bread.
  It's not too sweet. Try spreading on some cream cheese."
  
  Add all ingredients in the order given, select white bread, and push
  "Start." Be sure to try this with a glass of cold milk.
  
  You can also add 1/2 cup raisins and 1/2 cup chocolate chips, too.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Real White Bread
 Categories: Breads
   Servings:  2
 
    1/4 c  :warm water (approx 105F)
      1 pk Dry yeast
  1 3/4 c  Milk
      2 tb Butter; softened
           Vegetable shortening or oil
      2 tb Sugar
  2 1/2 ts Salt
  5 1/2 c  All-purpose flour (or more)
 
  POUR THE WARM WATER over the yeast. Stir well, and let stand to dissolve.
  Heat the milk, stirring, to the same temperature as the yeast, then pour it
  over the dissolved yeast. Add the butter (or shortening or oil), sugar,
  salt and 4 cups of the flour. Beat vigorously with a large spoon for at
  least 1 minute. Stir in enough of the remaining flour, 1/2 cup at a time,
  to make a stiff but not dry dough. Dust the kneading surface with 1/4 cup
  of the reserved flour and turn the dough out onto it, cleaning the bowl
  completely with a rubber spatula. Knead the dough for 1 minute, sprinkling
  extra flour a little at a time as necessary, then let rest for 10 minutes.
  Resume kneading for about 6 to 8 minutes more, or until the dough is smooth
  and elastic. Put in a lightly greased bowl, cover and let rest in a warm
  place to rise for between 1 and 2 hours. When the dough has doubled in
  bulk, turn it out onto a lightly floured surface and punch it down for a
  minute. Cut dough in half and pat each half into an oval the approximate
  length of your bread pan, which should be lightly greased. Put in the pan,
  cover with a damp towel and let rise for another 45 minutes to 1 hour.
  Preheat the oven to 350F and, when the bread is risen, put it in the oven.
  Bake for about 40-to-45 minutes in a glass pan, or 45-to-50 minutes in a
  metal pan.
  
  Makes 2 Loaves
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Lobster Cheese Biscuits
 Categories: Breads
   Servings: 60
 
      1 ts Garlic salt or powder
      1 tb Parsley flakes
      1 ts Italian seasonings
      5 lb Bisquick
     44 oz Cold water
      1 lb Sharp Cheddar cheese, grated
    1/2 c  Butter OR margarine
 
  Servings: 60
  
  Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large
  spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking,
  (while hot) brush on melted butter or margarine mixed with garlic powder,
  parsley flakes and italian seasoning. (Amounts will vary by the size batch
  you make, but a little goes a long way.) Serve hot. The RL manager's recipe
  is for a large quantity, so you'll have to reduce the ingredient quantities
  by the size batch you desire.
  
  Note: For a smaller batch I   usually use 2 C. Bisquick, 1/2 cup cold
  water, and 3/4 c. grated cheddar which will yield about 12 biscuits.
  
  You may also substitute soda water or gingerale for the water, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Lobster Garlic Cheese Rolls
 Categories: Breads
   Servings:  1
 
     16 oz Very finely shredded
           -Cheddar cheese
      6 c  Water
      5 lb Box of Bisquick Mix
           -Garlic butter,
           -soft or melted
 
  Mix together cheese, water and Bisquick in a large bowl.  Drop onto a
  non-stick cookie sheet or one that is covered with aluminum foil.  You will
  need to experiment with size but they should turn out to be about the size
  of a normal biscuit (about 2" in diameter??).  Bake at 400 degrees until
  golden (sorry, don't have the cooking time.  Perhaps the Bisquick box can
  help).  Right after you remove the rolls from the oven, spread or brush
  VERY GENEROUSLY with garlic butter (soft or melted butter with lots of
  finely diced or crushed garlic mixed in).  Serve rolls warm.
  
  Note:  I have no idea how many rolls this makes so you may want to cut it
  down unless you plan on feeding a herd!
  
  From:  Matt, my waiter at Red Lobster Posted by: Debbie Carlson - Cooking
  Echo From: JOAN JOHNSON
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Lobster Cheese Rolls
 Categories: Breads
   Servings:  1
 
      1 ts Garlic salt or powder
      1 tb Parsley flakes
      1 ts Italian seasonings
      5 lb Bisquick
     44 oz Cold water
      1 lb Cheddar cheese,
           -sharp,grated
    1/2 c  Butter or margarine
 
  Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large
  spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking,
  (while hot) brush on melted butter or margarine mixed with garlic powder,
  parsley flakes and italian seasoning. (Amounts will vary by the size batch
  you make, but a little goes a long way.) Serve hot.
  
  The Red Lobster manager's recipe is for a large quantity, so you'll have to
  reduce the ingredient quantities by the size batch you desire. Note: For a
  smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c.
  grated cheddar which will yield about 12 biscuits.
  
  You may also substitute soda water or gingerale for the water, if desired.
  
  Judy Garnett/NC PJXG05A From: JOAN JOHNSON From: NANCY GOLDEN Date:
  09-21-92 (20:22)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Refrigerator Rolls
 Categories: Breads
   Servings:  4
 
      1 c  Mashed potatoes (2
           -medium-size potatoes)
    2/3 c  Butter
    1/4 c  Honey
      1 ts Salt (optional)
      2    Eggs
      1 pk Dry yeast
    1/2 c  Warm water
      1 c  Milk, scalded and cooled to
           -lukewarm
      6    To 7 cups whole wheat flour
           Melted butter
 
  Makes 4 to 5 dozen rolls, depending on size.
  
  Combine the mashed potatoes, butter, honey, salt, and eggs and cream them
  well.  Dissolve teh yeast in the lukewarm water, add to the milk and then
  add to the potato mixture.  Add enough flour to make a stiff dough. Turn
  out onto a lightly floured board and knead for about 8 minutes.
  
  Put the dough in a large, greased bowl, cover and let rise to double in a
  warm place (about 1 1/2 hours).  Knead down lightly, rub the top with
  melted butter, cover tightly and place in the refrigerator until ready to
  bake.
  
  About 1 hour before baking time, roll out on a floured surface, cut into
  shapes, place on a greased cookie sheet, and let rise, lightly covered in a
  warm spot for about 45 minutes to 1 hour.
  
  Bake at 375 F for about 20 minutes or until done.
  
  Bread Winners From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Reuben Bundles
 Categories: Snacks, Sandwiches, Breads
   Servings:  8
 
      1    8 oz can Sauerkraut (drained
           -and snipped)
    1/4 ts Caraway seed 1/2 cup Mayo or
           -Salad dress.
      2 tb Green Pepper (chopped) 1
           -Tbsp Green Onion (sliced)
      1 tb Chili sauce 1 Tbsp Pimiento
           -(chopped)
      2 pk Crescent rolls (16ct) Corned
           -beef filling(*)
 
  FROM THE KITCHEN OF: Gary & Margie Hartford  [Eugene OR]
  
  Franfurter filling (*)    1/2   cup   American Cheese (shredded)
  
  Combine snipped sauerkraut and caraway seed; set aside. Combine mayo or
  salad dressing, green pepper, pimiento, sliced green onion, and chili
  sauce; mix well. Set aside.
  
  Unroll crescent roll dough; form into eight 6 x 3 1/2-inch rectangles by
  pressing perforated edges together. Spoon some of the Corned Beef filling
  or Frankfurter filling into half of each dough rectangle; top with the
  sauerkraut mayo mixture, and shredded American cheese. fold over other half
  of dough; seal edges with tines of fork. Place on ungreased baking sheet.
  Bake at 425 degrees til golden brown, about 10 minutes. makes 8 sandwiches.
  
  * Corned Beef Filling... In small bowl combine 1/2 of a 12 oz can of corned
  beef (chopped), 1/2 cup shredded Swiss Cheese; and 1 Tbsp snipped parsley.
  
  * Frankfurter Filling... Thinly slice 2 frankfurters. In small bowl combine
  frankfurters with 1/4 cup chopped dill pickle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Bread Pudding
 Categories: Desserts, Breads
   Servings:  4
 
      4    Bread slices
      3 tb Butter
    1/2 c  Sugar; granulated
    3/4 ts Cinnamon
      3 c  Rhubarb; 1" pieces
 
    Spread each slice of bread with 1 tsp of butter. Cut buttered bread into
  1/2" cubes. Combine sugar and cinnamon.   Arrange half of rhubarb in bottom
  of greased 8" baking dish. Top with half of bread cubes and half of sugar
  mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for
  20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned.
  Source: Canadian Living magazine posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Coconut Bread Pudding
 Categories: Desserts, Breads
   Servings:  6
 
      1 c  Sugar
    3/4 c  Water
      2 tb Butter or margarine
      3 c  Sliced fresh or frozen
           -rhubarb, 1/2 inch pieces
      1    Egg, beaten
    1/2 ts Vanilla extract
      4 c  Soft bread cubes, lightly
           -toasted (about 5 slices)
      1 c  Shredded Coconut, divided
 
  Combine sugar and water in a saucepan; bring to a boil.  Remove from the
  heat; add butter and rhubarb.  Cover and let stand 15 minutes.  Drain,
  reserving liquid.  Blend liquid with egg and vanilla.  Combine bread cubes,
  rhubarb mixture, egg mixture and 3/4 cup coconut.  Place in a greased 1
  quart casserole.  Sprinkle with the remaining coconut.  Bake at 325 degres
  for 45 minutes or until set. Yield; 6 servings.
  
  SOURCE: *Bonnie Alstatt, Elberfeld, IN, Country Woman Magazine Mar/Apr 93
  POSTED BY: Jim Bodle 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Pecan Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      2 c  Flour
    3/4 c  Sugar
  1 1/2 ts Baking Powder
    1/2 ts Baking Soda
      1 ts Salt
    3/4 c  Chopped Pecans
      1 lg Egg
    1/4 c  Vegetable Oil
      2 ts Grated Orange Peel
    3/4 c  Orange Juice
  1 1/4 c  Rhubarb, Fresh Fine Chopped
 
  Combine all dry ingredients.  Beat egg and oil; add orange juice.  Add to
  flour mix.  Add rhubarb.  Bake 350F for 25-30 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb-Maple Toasted Bread Pudding
 Categories: Breads, Desserts
   Servings:  4
 
      4 sl Good white bread
    3/4 c  Milk
      3 tb Butter
      2    Eggs
    1/4 c  Maple syrup
    1/4 c  + 1 T Sugar
      1 pn Salt
      1 c  Rhubarb, chopped
 
  Whipped cream flavored with maple syrup
  
  Remove the crust from the bread and toast the slices.  Tear into small
  cubes and place in a bowl.  Heat the milk with 2 tablespoons of the butter
  and pour over the bread cubes.  Use the remaining butter to coat a 1-quart
  casserole.  After the toast has soaked for 1- minutes, beat together the
  eggs, maple syrup, 1/4 cup sugar, and salt, then stir in the rhubarb and
  combine with the bread mixture.  Pour into buttered casserole, sprinkle
  remaining sugar on top and bake for 40 minutes in a preheated 325 F oven.
  Serve warm with maple-flavored whipped cream. Serves 4.
  
  SOURCE:[ The L. L. Bean Book of NEW New England Cookery ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Crust for Pizza
 Categories: Breads, Rice, Pizza
   Servings:  1
 
      3 c  Cooked Brown Rice
      2    Eggs; beaten
      1 c  Grated Mozzarella Cheese
 
  Mix the rice with eggs and cheese.  Press into 10" pizza pan.  Bake for 20
  minutes at 450*. Put on sauce and toppings of your choice; bake 10 minutes
  longer. PROTEIN: 45.4 grams; CALORIES: 1066
  
  These are all from the _Whole_Foods_For_The_ _Whole_Family_Cookbook_.
  
  From: SANDRA MAY                   Refer#: NONE Conf: (1010) F-COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Muffins
 Categories: Breads, Muffins, 1941
   Servings:  8
 
      1 c  Cold cooked rice
      2    Eggs, well beaten
    1/2 ts Salt
      3 ts Baking powder
      1 c  Milk
      4 tb Melted shortening
      2 tb Sugar
  1 1/2 c  Flour
 
  Sift flour, measure, and sift with baking powder and salt. Combine rice,
  milk, eggs, shortening, and sugar.  Add dry ingredients. Beat only until
  smooth.  Fill well-oiled muffin tins 2/3 full. Bake in hot oven (435 F)
  about 30 minutes. 8 servings. Mrs. W.B. Baker, Pueblo, CO.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rich Bread Recipe
 Categories: Breads
   Servings:  6
 
      8    To 8 1/2 cups all-purpose
           -flour
      2 pk "Instant Dry Yeast"
    3/4 c  Sugar
      1 tb Salt
  1 1/2 c  Milk
    1/2 c  Water
    3/4 c  Butter
      4    Eggs
 
  Oven 375 degrees In large mixer bowl, combine 3 cups flour, yeast, supar,
  and salt; mix well. In pan, heat milk, water and butter until warm. butter
  doesn't need to melt. Add to flour mixture. Add eggs. Blend at low speed
  til moistened; beat 3 mins. at med speed. By hand gradually stir in enough
  remining flour to make a firm dough. Knead on  floured surface til smooth
  and elastic, 5 to 8 mins. Place in greased bowl, turning to grease top.
  Cover and allow to rise in warm place til fight and doubled, abour 1 1/2
  hrs. Punch down dough. Divide into 3 parts. On lightly floured surface,
  roll or pat each third to a 14 x7 inch rectangle. Starting with the shorter
  side, roll up tightly, pressing dough into roll with each turn. Pinch edges
  and ends to seal. Place in greased 8 x 4 inch bread pans. Cover and allow
  to rise in warm place til doubled. Bake at 375 for 25-30 mins. Remove from
  pans....You know the rest! Try toast!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rich Delicious Orange Tea Muffins
 Categories: Breads
   Servings:  4
 
    1/2 c  Sugar,
      2 ts Baking powder,
    1/2 ts Salt
    1/2 c  Butter or margarine melted,
    1/2 c  Fresh orange juice
      2    Eggs,
  1 1/2 c  Flour,
           Grated rind of 1 orange

MMMMM-----------------------------TOPPING----------------------------------
           Sugar cubes
           Orange juice
 
  Preheat oven to 375F, prepare pans. Combine first 4 ingredients & blend
  well. Melt butter, take off heat & stir in orange juice, rind & eggs. Beat.
  Stir dry mix into wet mix and blend until just moistened. Spoon into pans,
  soak 1 sugar cube in orange juice for each muffin and place on top of
  batter. Bake for 15-20 mins or until done. Makes 8-9 large muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rich Lemon Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      2 c  Unsifted all purpose flour
    1/2 c  Plus 2 tbsp. sugar
      1 tb Baking powder
      1 ts Salt
    1/2 c  (1 stick) butter or
           -margarine
    1/2 c  Fresh lemon juice
      2 lg Eggs
      2 tb Finely grated lemon rind.
 
  "When the season arrives, serve these with fresh berries and cream. Until
  then, they're delicious with sweet butter and strawberry jam."
  
  Makes 12 regular size muffins.
  
  Heat oven to 400.  Grease 12 muffin cups
  
  Combine flour, 1/2 cup sugar, baking powder, and salt; blend well
  
  Melt butter.  Remove from heat and stir in lemon juice, eggs, and lemon
  rind.
  
  Stir egg mixture into dry ingredients and blend until well moistened.
  
  Spoon into muffin cups; sprinkle top of batter with 2 tbsp. of sugar.
  
  Bake until lightly browned  15 - 20 minutes.
  
  Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rich Sourdough Bread
 Categories: Breads
   Servings:  1
 
      1 c  Milk ;+1 egg = 1 1/8 C
      4 tb Sour Dough Starter *
      3 c  Flour  (I use bread flour)
      3 tb Sugar
  1 1/2 ts Salt
      3 tb Butter
      1 pk Yeast
 
  The recipe calls for 4 Tablespoons Sour Dough Starter, I have always used
  at least 1/2 cup and sometimes as much as one cup. Anything over 1/2 cup,
  you will need to cut the milk and flour or it will rise way out of the pan.
  SOUR DOUGH STARTER (Hitachi's Recipes) 1. 2 Cups warm water or warm potato
  water and 2 cups flour. 2. 2 Cups warm milk and 2 cups flour. flour. 3.1 pk
  yeast 2 cups warm water or milk and 2 cups flour I use #3. Put flour in
  crock, plasticware or jar in a warm (not hot) place. Add water, milk or
  potato water.  Let set for about 4 or 5 days until bubbly, then use in
  recipes.  this is not my recipe found it in a file don't know who did it.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rich White Batter Bread
 Categories: Breads
   Servings:  2
 
  1 1/2 c  Milk
      2 tb Sweet butter
      2 tb Honey
    1/4 ts Ground ginger
      2 ts Salt
      2 tb Dry yeast
    1/2 c  Warm water
      1 ts Sugar or honey
      4    Eggs
      6 c  Unbleached white flour
 
  Makes 2 large loaves
  
  In a saucepan scald the milk; add butter, 2 Tbsp honey, ginger and salt.
  Cool.
  
  In a large bowl dissolve the yeast in the warm water with the sugar or
  honey.  When this is bubbly, add cooled milk mixture. Add eggs, one at a
  time, beating well after each.
  
  Add 3 cups of the flour and beat thoroughly for at least 5 minutes with an
  electric mixer.  (A finer texture will result if you can let this sponge
  sit, covered with a towel, for an hour or so.) Beat in 3 more cups flour or
  enough to form a mass which clings together, leaving the sides of the bowl.
  You may have to resort to a wooden spoon at this point.
  
  Cover and let dough rise in its bowl until it has doubled in bulk. Stir
  down with a wooden spoon and divide equally between two 9x5-inch buttered
  loaf pans.  You may feel like you are pulling taffy but don't give up.
  Smooth the dough out as best you can with the spoon or your hands. Cover
  and let the dough rise until it reaches the tops of the pans. Preheat oven
  to 375F. Bake 25 - 30 minutes or until the loaves sound hollow when tapped
  on the bottom.  Remove from the pans and put directly on the oven rack for
  another couple of minutes baking.
  
  The Garden Way Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roggenbrot (Rye Bread)
 Categories: German, Breads
   Servings: 12
 
      2 pk Yeast, Active Dry
    1/2 c  Warm Water (110-120 degrees)
  1 1/2 c  Milk, Lukewarm
      2 tb Sugar
      1 ts Salt
    1/2 c  Molasses
      2 tb Butter
  3 1/4 c  Rye Flour, Unsifted
  2 1/2 c  Bread Flour, Unsifted
 
  Dissolve yeast in warm water.  In a large bowl combine milk, sugar, and
  salt.  Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of
  rye flour.  Use a wooden spoon to mix in the remaining rye flour.  Add
  white flour by stirring until the dough is stiff enough to knead.  Knead 5
  to 10 minutes, adding flour as needed.  If the dough sticks to your hands
  or the board add more flour.  Cover dough and let rise 1 1 1/2 hours or
  until double.  Punch down dough and divide to form 2 round loaves.  Let
  loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  Preheat oven to 375 degrees F.  Bake for 30 to 35 minutes. Makes 2 round
  loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rolled Oats Bread
 Categories: Breads, 1941
   Servings:  6
 
  1 1/2 c  Boiling water
      1 c  Corn sirup
    1/2 ts Salt
      4 c  Rolled oats
    1/2 c  Lukewarm water
      1 tb Cooking oil
      1    Cake compressed yeast
      2 c  Flour
    1/2 c  Sweetened condensed milk
 
  Combine boiling water and sweetened condensed milk.  Stir until blended.
  Pour over rolled oats.  Allow to stand 1 hour.  Add cooking oil, sirup,
  salt, flour, and yeast which has been softened in lukewarm water. Beat
  thoroughly.  Allow to rise until double in bulk, then beat thoroughly. Pour
  into well-oiled pan. Cover and let rise until double in bulk. Bake in
  moderate oven (375 F) about 45 minutes. 1 loaf. The Household Searchlight -
  1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rolled Oats Muffins
 Categories: Breads, Muffins, 1941
   Servings:  6
 
  1 1/2 c  Rolled oats
    1/4 c  Sweetened condensed milk
    3/4 c  Hot water
      2 tb Corn sirup
      2    Eggs
    1/2 ts Salt
    3/4 c  Flour
      4 ts Baking powder
      2 tb Cooking oil
 
  Pour hot water and condensed milk over rolled oats and let stand 1/2 hour.
  Add sirup, cooking oil, and beaten egg yolks.  Sift flour, measure, and
  sift with baking powder and salt.  Add to first mixture. Beat only until
  smooth.  Fold in stiffly beaten egg whites. Fill well-oiled muffin tins 2/3
  full.  Bake in hot oven (425 F) 20 minutes. 10 servings. The Household
  Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rolled Oats Bread
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Oats; rolled
      2 c  Water; boiling
      2 tb Butter
    1/2 c  Brown sugar
    1/2 ts Salt
      1 ea Yeast cake
      1 c  Water; warm
      4 c  Flour
      1 c  Nut meats
           Raisins; optional
 
  Cook oats in 2 c. boiling water. Cook to lukewarm. Dissolve yeast in 1/2 c
  warm water, combine all ingredients. Let rise to double its size. Put in 2
  loaves, let rise again. Bake in moderate oven.
  
  Note: Recipe reformatted a bit. Moderate oven is 350 - 400 F. Time not
  given, probably 45 - 60 minutes. Watch closely.
  
  Source: Mrs. Theo J. Butts, Perkins Grange, Erie County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rolls with Yeast Ferment
 Categories: Breads, 1941
   Servings:  6
 
      1 c  Yeast ferment
    3/4 ts Salt
           Flour
      3 tb Sugar
  1 1/2 tb Melted shortening
 
  If the yeast ferment has been stored in the refrigerator, stir thoroughly
  and warm to room temperature by setting in a pan of warm water. Add sugar,
  salt, and melted shortening.  Add flour slowly, beating thoroughly after
  each addition until dough is just stiff enough to knead. Knead on lightly
  floured board until smooth and elastic. Cover with a warm, damp cloth and
  allow to double in bulk. Work down, again cover and allow to double in
  bulk. Form into rolls.  Place on well-oiled baking sheet.  Cover and let
  rise until treble in bulk.  Bake in hot oven (450 F) 12-15 minutes. 24
  rolls. The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roquefort Biscuits
 Categories: Appetizers, Breads
   Servings: 36
 
           Karen Mintzias
      1 c  Self-raising flour
    1/2 c  Butter, well-chilled
      2 oz Roquefort
           -OR other blue-veined cheese
      2 oz Cheddar cheese, shredded
    1/2 c  Sesame seeds
           Cucumber slices
           Cherries
 
  Sift flour into a bowl.  Using a pastry blender or 2 knives, cut in butter
  until mixture resembles coarse crumbs.  Crumble in Roquefort cheese;
  sprinkle in Cheddar cheese.
  
  With your fingers, thoroughly mix ingredients to form a dough.  Cover and
  refrigerate.  Place sesame seeds in a dry skillet, stir over medium heat
  until golden.  Remove from heat; cool.  Preheat oven to 400 F (200 C).
  Grease 2 baking sheets.  Shape chilled dough into 36 equal balls.   Toss
  each ball in toasted sesame seeds, pressing balls flat to coat well with
  seeds.
  
  Arrange balls on greased baking sheets and press lightly with a fork. Bake
  10 minutes or until golden around edges.  Cool on racks and store in an
  airtight container.  To serve, arrange on a plate and garnish with cucumber
  and cherries.  Makes 36.
  
  Source: The Book of Appetizers, by June Budgen Typed for you by Karen
  Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rosalynn's Hushpuppies
 Categories: Breads
   Servings: 12
 
  1 1/4 c  Cornmeal,self-rising
    3/4 c  Flour,self-rising
           Salt
      1    Egg,beaten
    1/2 c  Onion,finely chopped
      1 c  Buttermilk
 
  Mix all dry ingredients together. Add egg, onion, and buttermilk. Drop
  batter by small spoonfuls into deep fat. They will sink toward the bottom,
  then pop back to the top. Turn if they don't pop over when brown on one
  side. Drain on paper toweling and serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rosemary-Whole Wheat Focaccia with Garlic
 Categories: Breads, Cheese
   Servings:  2
 
    1/2 c  Plus 1 tablespoon cold water
  1 3/4 ts Salt
      1 tb Honey
      2 tb Olive oil
      2 ts Dried rosemary leaves
      1 c  Whole-wheat flour
    1/2 c  Bread flour
           Oil and cornmeal for baking
           -pans
      3 tb Butter or margarine
      2    Lg. red onion, thinly
           -sliced, slices separated
           -into rings
  1 1/2 c  Finely shredded
           -Parmigiano-Reggiano cheese
           -or other
           Parmesan-like hard cheese
    1/4 c  Finely julienned sun-dried
           -tomatoes
           Salt
           Crushed hot red pepper
 
  More than just flat bread, this focaccia is a great base for open- faced
  sandwiches with sliced left over meat or poultry or cheese, spread with
  robust mustard. Or try juicy tomatoes, thinly sliced with fresh basil
  strewn over.
  
  Basic Sponge
  
  In processor fitted with metal blade, mix Basic Sponge with water, salt,
  honey, olive oil and rosemary until smooth. Combine flours and add to
  sponge mixture, 1/4 cup at a time, pulsing several times to incorporate
  each addition. Then process dough until supple, elastic and stick- ing
  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, almost wet.
  
  Transfer dough to large plastic bag, squeeze out all air and seal tightly
  on top to allow room for dough to expand. Set bag in bowl and let dough
  rise in warm spot until doubled, about 1 hour. Can be refrigerated
  overnight once punched down.
  
  Oil round pizza pans, preferably black steel. Sprinkle with corn meal.
  Divide dough in half. Gently stretch each into about 12-inch diameter
  round. Transfer to pans. Dimple dough with fingers.
  
  Heat butter with garlic until melted. Brush over surface of each focaccia,
  dividing evenly. Scatter sun-dried tomatoes on top. Season to taste with
  salt and crushed hot red pepper. If baking 1 focaccia at a time,
  refrigerate unbaked loaf until after first is baked.
  
  Bake on lower rack of 425-degree oven until lightly browned on edge, about
  18 to 20 minutes. Cut into wedges. Serve warm. Makes 2 (13-inch- diameter)
  focaccia loaves, or 4 servings.
  
  Each serving contains about:
  
  730 calories; 2,050 mg sodium; 47 mg cholesterol; 29 grams fat; 94 grams
  carbohydrates; 28 grams protein; 1.7 grams fiber; 36% calories from fat.
  
  Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992 Food
  Section By: Abby Mandel.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Royal Toast Triangles
 Categories: Medieval, Entertain, Breads
   Servings:  6
 
      1 cn Pillsbury Refrigerated*
    1/2 c  Spicy French Dressing
 
  *INGREDIENT LIST SHOULD READ: 1 8-oz. can Pillsbury Refrigerated Quick
  Crescent Dinner Rolls.
  
  Heat oven to 375 degrees F. Lightly greased cookie sheet. Separate dough
  into 8 triangles; cut each in half lengthwise to form 16 triangles. Place
  on prepared cookie sheet. Brush lightly with French dressing. Bake at 375
  egrees for 10-12 mins. until puffed and golden brown.
  
  Easty to prepare and fit for a king!
  
  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: Rusk Buns
 Categories: Breads, Osg
   Servings: 72
 
      3 ea Eggs
    2/3 c  Sugar
    1/2 c  Lard
      1 pt Milk; sweet
      1 pt Water
      1 ea Yeast cake
           Flour
 
  Mix in morning and let stand about 1 hour until light, then knead into
  loaf, let stand again until light. Roll out quite thin and cut with biscuit
  cutter. Let rise again until light. Bake in moderate oven 15 to 20 minutes.
  This makes about 6 dozen buns.
  
  Source: Myrtle B. Moore, Lacarne Grange, Ottawa County, OH
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Russian Black Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      1 tb White sugar
  1 1/2 c  Bread flour
  1 1/2 c  Rye flour (medium)
    1/4 c  Whole wheat flour
    1/2 c  Unprocessed bran flakes
      1 tb Caraway seeds
      1 ts Salt
      1 ts Instant coffee powder
    1/4 ts Fennel seeds (Use
           -ingredients at room
           -temperature.)
 
  "An authentic dark rich absolutely fabulous bread. It's heavy, fragrant and
  a perfect companion for stews or thick soups."
  
  Heat the following over low heat till chocolate and butter melt, stirring
  frequently. Or heat in microwave on half power till chocolate and butter
  melt. Cool to between 105 and 115 degrees.
  
  1 cup plus 2 Tbsp water 2 Tbsp molasses 2 Tbsp cider vinegar 2 Tbsp butter
  1/2 oz. unsweetened chocolate
  
  Add 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: Russian Black Bread
 Categories: Breads
   Servings:  6
 
    1/2 tb Yeast
  1 1/2 c  Flour, bread
    1/2 c  Flour, rye
    1/2 c  Oats
  1 1/2 tb Cocoa, unsweetened
    3/4 ts Salt
    3/4 ts Coffee, instant
    1/2 ts Onions, dried
    1/8 ts Seeds, fennel
      2 ts Seeds, caraway
      2 tb Oil
      1 tb Molasses
      1 tb Vinegar
      1    Eggs
    3/4 c  Water
 
  You may substitute barley malt syrup for the molasses.
  
  Bring all ingredients to room temperature and pour into bakery, in order.
  Set "baking control" at 10 o'clock.  Select "white bread" and push Start.
  
  Notes: "Eat this wonderful hearty bread with soup and/or salad or serve it
  as an appetizer with a crab dip." - Sylvia Steiger
  
  Source: The Bread Machine Cookbook by Donna Rathmell German
  
  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: Russian Honey and Dried Fruit Bread
 Categories: Breads
   Servings:  1
 
    2/3 c  Honey
    1/2 ts Cinnamon
    1/4 ts Each: ground cloves, ground
           -nutmeg
    1/2 ts Baking soda
    1/4 c  Margarine, softened
      2    Eggs, separated
    1/2 c  Buttermilk
    1/2 c  Raisins
    1/4 c  Chopped pitted dates
    1/4 c  Chopped apricots
    1/2 c  Chopped walnuts
  1 3/4 c  Whole wheat pastry flour
  1 1/2 ts Baking powder
    1/2 ts Salt
 
  Preheat the oven to 325 deg.
  
  In a small saucepan, heat the honey, bringing it just to the boiling point.
  Remove from heat and stir in the spices and baking soda.
  
  In a mixing bowl, cream the margarine and stir in the egg yolks, one at a
  time. Beat in the buttermilk until smooth. Add the honey mixture and mix in
  thoroughly, then stir in the dried fruit and nuts.
  
  In a large mixing bowl, combine the flour, baking powder and salt. Make a
  well in the center and pour in the honey mixture. Stir together vigorously
  until thoroughly combined. Beat the egg whites until stiff, then fold inot
  the batter. Pour into an oiled 9 by 5 by 3 inch loaf pan. Bake for 55
  minutes, or until a knife inserted into the center test clean. Cool on a
  rack, then cover tightly with foil to store.
  
  Makes 1 loaf.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ruth Almans Sourdough Starter
 Categories: Breads
   Servings:  6
 
      2 c  Thick Potato water
      2 tb Sugar
      2 c  Flour (more or less)
    1/2 ts Yeast (use yeast only to
           -speed action)
 
  Dump above into Sourdough Pot.
  
  Boil potatoes with jackets on until they fall to pieces.
  
  Lift skins out, mash potatoes making a puree.  Cool.  Add  more water to
  make   sufficient liquid, if necessary.  Richter  the potatoe starter,
  richer the starter.  Put all  ingredients  in pot. Beat until smooth creamy
  batter.  Cover. Set  aside  to start fermentation.
  
  *My Note After the starter has had about 3 days to get going good, put in
  refrigerator.   Take  out  what you  need  to  make  bread, pancakes...put
  equal amount of flour and water in that you take starter out. One teaspoon
  of this will  make  a  phenomenal amount of starter...this is a KILLER
  sourdough.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rye Bread with Beer and Orange
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      1 c  Medium rye flour
  2 1/2 c  All purpose flour
      2 tb Wheat germ
      1 ts Salt
      1 c  Beer, flat
      2 tb Molasses
      2 ts Grated orange rind
      2 tb Butter (Use ingredients at
           -room temperature)
    1/4 c  Warm water
 
  "The beer gives this hearty rye bread a magnificent flavor. The orange adds
  zest. Try it with sweetened whipped butter."
  
  Add all ingredients into the pan in the order listed, select white bread
  and push "Start."
  
  *Special Butter Recipe*: Mix 1 stick of sweet butter with 1 Tbsp honey and
  2 Tbsp Amaretto (or any sweet liqueur of your choice) and 1/4 tsp almond
  extract.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rye Bread
 Categories: Breads, 1941
   Servings:  6
 
      1    Cake compressed yeast
           OR 1/2  cake dry yeast
    1/2 c  Lukewarm water
  1 1/2 tb Sugar
      4 c  Rye flour
      3 c  Buttermilk
      2 ts Salt
           White flour
 
  Soften yeast in lukewarm water.  Add sugar and let stand about 20 minutes
  if compressed yeast is used.  If dry yeast is used allow to stand 1 hour.
  Combine flour, buttermilk, and salt.  Add yeast and stir well. Set in a
  warm place and allow to rise until full of bubbles. Gradually add enough
  white flour to make dough a little stiffer than for wheat bread. Turn onto
  lightly floured board. Knead until smooth and elastic. Form into loaves,
  place in well-oiled pans, and brush with melted butter or butter
  substitute.  Cover and let rise until double in bulk.  Bake in hot oven
  (425 F) about 1 hour.  3 loaves. Mrs. Frank Hamm, Paso Robles, CA.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rye Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      2 c  Rye flour
      2 c  Bread flour
      2 tb Dry nonfat milk powder
      1 tb Sugar
      1 ts Salt
      1 tb Honey
      1 tb Butter (Use ingredients at
           -room temperature.)
      1 ts Ground allspice, optional
      1 tb Caraway seeds, optional
  1 1/2 c  Warm water
 
  "Now you can make rye bread the way YOU want it! Add caraway seeds and
  allspice to make an unusual spicy rye, or omit them for a good conventional
  rye.
  
  Add all ingredients in order listed above, select white bread and push
  "Start."
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rye Bread
 Categories: Breads
   Servings:  2
 
      4 c  All-purpose flour
      2 c  Rye flour
      2 pk Active dry yeast *
  1 1/2 ts Salt
      2 tb Caraway seed
      2 c  Buttermilk
    1/3 c  Light molasses
           Butter or margarine
 
  1. In medium bowl, combine all-purpose flour and rye flour. In large bowl,
  combine 2 cups flour mixture, yeast, salt, and caraway seed. In 2-quart
  saucepan, over low heat, heat buttermilk, molasses and 1/3 cup butter or
  margarine until very warm (120 - 130 F). (Butter or margarine does not need
  to melt, and mixture will appear curdled.)
  
  2. With mixer at low speed, gradually beat liquid into dry ingredients.
  Increase speed to medium, beat mixture 2 minutes, occasionally scraping
  bowl with rubber spatula.
  
  3. Gradually beat in 1/2 cup of flour mixture or enough to make a thick
  batter; continue beating 2 minutes occasionally scraping bowl with rubber
  spatula. With spoon, stir in enough additional flour mixture (about 2 1/2
  cups) to make a soft dough.
  
  4. Turn dough onto well-floured surface and knead until smooth and elastic,
  about 10 minutes. Shape the dough into a ball and place it in a greased
  large bowl, turning dough over to grease top. Cover with towel; let rise in
  warm place (80 to 85 F), away from draft, until doubled, about 1 hour.
  (Dough is doubled when two fingers pressed lightly into dough leave a
  dent.)
  
  5. Punch down dough by pushing down the center with fist, then pushing
  edges of dough into center. Turn dough onto lightly floured surface; cut
  dough in half; cover with bowl and let rest for 15 minutes.
  
  6. Grease large cookie sheet. Shape each dough half into a smooth round
  ball by pulling the sides of the dough underneath; place balls of dough on
  cookie sheet and flatten slightly; Cover with towel; let rise in warm place
  away from draft, until dough has doubled, about 1 hour.
  
  7. Preheat oven to 350 F. Brush loaves with 2 tablespoons melted butter or
  margarine. Bake loaves 35 minutes or until loaves sound hollow when lightly
  tapped with fingers. Remove loaves from cookie sheet immediately so the
  bottoms don't become soggy and leave them to cool completely on wire racks
  away from draft.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rye Cakes
 Categories: Penn-dutch, Breads
   Servings:  1
 
      3 c  Rye Meal
      1 ts Soda
      1 ts Salt
    1/3 c  Molasses
  1 1/2 c  Sour Milk
      2    Eggs
 
  Sift the dry ingredients into a bowl and gradually stir in the milk. Add
  the beaten eggs and molasses and mix well. Drop by spoonfuls into hot fat
  and fry until brown. Drain on brown paper. Source: Pennsylvania Dutch Cook
  Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Saffron Bread
 Categories: Breads, Vegetarian
   Servings: 15
 
    1/2 ts Saffron
    1/4 c  Hot Water (120 to 130
           -degrees)
      1 c  Milk
    1/4 c  Margarine
      1 tb Lemon Rind, grated
      1 tb Active Dry Yeast
    1/4 c  Sugar
    1/4 ts Ground Nutmeg
  2 1/2    To 3 c Flour
      1 c  Dried Currants -or- Dark
           -Raisins
           Steep the saffron in the hot
           -water for 10 to 15 minutes.
 
  Meanwhile, combine the milk and margarine in a saucepan.  Heat until the
  margarine has melted.  Cool.
  
  Add the lemon rind.  Sprinkle the yeast into the milk mixture when
  lukewarm. Let stand for 5 minutes to dissolve.
  
  Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture.  Beat
  until smooth.  Stir in the currants (or dark raisins) and another 1/2 cup
  of the flour. Cover with a damp towel and let rise in a warm place until
  doubled in size.  Then punch down and knead on a lightly-floured board
  until smooth.
  
  Shape into a loaf and place in an oiled 4- by 9-inch bread pan.  Let rise
  until doubled.  Bake in a 350-degree oven for about 1 hour.  Cool for 10
  minutes in the pan before turning out on a wire rack.  When the bread is
  thoroughly cooled, it may be sliced.
  
  Serves 15
  
  One Serving = Calories: 160 Carbohydrates: 20 Protein: 3 Fat: 3 Sodium: 46
  Potassium: 132 Cholesterol: 0 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.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Saint Patrick's Day Irish Soda Bread
 Categories: Breads
   Servings:  2
 
      4 c  Unbleached flour
      1 ts Salt
      1 tb Baking powder
      1 ts Baking soda
    1/4 c  Sugar
    1/8 ts Cardamom
    1/4 c  Butter
      1    Egg, at room temperature
  1 3/4 c  Buttermilk, at room
           -temperature
  1 1/2 c  Currants
 
  Cut this crusty bread in wedges to serve.  Add two teaspoons grate lemon
  peel to complement the flavor of the currants.
  
  In a large bowl, combine the first six ingredients.  Cut in the butter with
  a pastry blender or work it in with your finger.  Mix the egg and
  buttermilk together and then add this mixture to the dry ingredients. Stir
  until well blended.  Add the currants and stir the mixture well. Turn out
  on a floured surface and knead gently for 3 minutes or until the dough is
  smooth.  Divide the dough into two pieces, shaping each into a round loaf.
  
  Place each in a greased 8 inch cake or pie pan,pressing it down until the
  dough fills the pan. Use a sharp knife to cut a 1/2 inch deep cross on top
  of each loaf.  Bake in a preheated 375 F oven for about 40 minutes or until
  the bread sounds hollow when you thump it.  Turn out on a wire rack to
  cool.  Do not cut for about 4 hours. Makes 2 loaves.
  
  Origin: Hearth and Home Companion Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sally Lunn Bread
 Categories: Breads
   Servings:  2
 
      2 c  Milk
      2 tb Butter
      2 tb Sugar
      2 ts Salt
      1 pk Dry quick-rising yeast
      3    Eggs
      4 c  Flour
 
  Makes 2 loaves
  
  Scald the milk, or bring it almost to a simmer, and add the butter, sugar,
  and salt.  Let cool until tepid or just warm. Dissolve the yeast in 1/4 cup
  of tepid water.  Using your electric mixer, if you have a powerful one,
  beat the eggs and then add teh milk mixture, the yeast water, and finally
  the flour. Beat until very smooth, about 5 minutes.
  
  Leave the dough in the mixing bowl and allow it to rise for one half hour.
  Beat it down with the mixer just for a moment and then allow it to rise
  again.  Do this a total of 3 times and then put the dough in 2 large
  greased bread pans.  Allow to rise to double in bulk and then bake in a
  preheated 375 F oven for 45 minutes to 1 hour.; The bread should be light
  and have a nice crust.
  
  The Frugal Gourmet Cooks American From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salt Rising Bread
 Categories: Breads, 1941
   Servings:  6
 
           Starter:
      3 md Sized potatoes
      1 ts Sugar
      4 c  Boiling water
      3 tb Cornmeal
      1 ts Salt
           Dough:
      2 c  Lukewarm milk
    1/8 ts Baking soda
      1 c  Water
      2 tb Melted shortening
    1/8 ts Salt
           Flour
 
  Prize winning recipe
  
  Pare and slice potatoes.  Add cornmeal, sugar, 1 teaspoon salt, and boiling
  water.  Wrap bowl in a heavy cloth.  Cover and allow to stand in a warm
  place overnight.  In the morning remove potatoes. Add milk, water, baking
  soda, salt, and shortening. Add sufficient flour to make a dough just stiff
  enough to knead. Knead until smooth and elastic. Form into loaves. Place in
  well-oiled pans.  Cover and let rise until double in bulk.  Bake in
  moderate oven (400 F) about 45 minutes.  3 loaves. Lyd Smith, Los Angeles,
  CA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salt Rising Bread
 Categories: Breads
   Servings:  3
 
  3 1/2 c  Thinly sliced new potatoes
      5 ts Salt
      3 tb Honey
      2 tb Yellow cornmeal
      4 c  Boiling water
      1 ts Baking soda
      8 c  All-purpose flour
      1 c  Milk
      2 tb Olive oil
 
  PREHEAT OVEN TO 350F. Place potatoes, 3 teaspoons salt, honey and cornmeal
  in a stainless steel bowl and cover with boiling water. Cover with a cloth
  and let stand for about 15 hours. Maintain temperature at about 90F. Drain
  and discard the potatoes. Reserve the water. Place baking soda, remaining 2
  teaspoons salt and 3 cups of flour in a mixer, turn to slow speed and add
  the potato water. Beat about 5 minutes. Scrape the "sponge" into a mixing
  bowl, cover with a damp cloth, place in a warm part of the kitchen and let
  rise until bubbles form, about 1 1/2 hours. Meanwhile, combine milk and
  olive oil in a small saucepan, bring to a boil and immediately remove from
  the heat. Let cool to lukewarm. Replace the sponge in the mixing bowl, add
  the milk and slowly incorporate remaining 5 cups of flour. Knead with a
  dough hook for 7 minutes. If dough seems too sticky, add up to 3/4 cup
  additional flour. Divide dough in 3 and place in greased loaf pans. Cover
  with a damp towel, place in a warm spot and let rise until doubled in
  volume. Bake for about 1 hour.
  
  Makes 3 Loaves
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salt Rising Bread
 Categories: Breads, Osg
   Servings:  1
 
 
  Peel and slice one medium-sized potato. Add 1 t. each sugar and salt and 2
  T. corn meal. Pour over 1 pint boiling water, stirring well, let stand over
  night in a warm place until light. Drain off liquid, add 1/2 t. baking soda
  and enough flour to make a stiff batter (about 2 1/2 c.). Let stand in a
  warm place until light, then take 1 pint hot water, 2 T. sugar, 1 T. salt,
  1/3 c. lard. Mix this into flour (using about 9 c.) then add light batter
  and mix into medium stif dough, kneading well. Make into loaves, place in
  well greased pans. Bake in moderately hot oven about 25 minutes.
  
  Note: Moderate oven is 350 - 400 F.
  
  Source: Mrs. Roy Geeslin, Jefferson Grange, Brown County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salted Peanut Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      1 c  Whole wheat flour
      2 c  Bread flour
    1/3 c  Nonfat dry milk
      3 tb Sugar
    1/2 ts Salt
      2 tb Butter
      1    Egg (Use ingredients at room
           -temperature.)
    3/4 c  Salted peanuts
      1 c  Very warm water
 
  "Peanuts in every bite are what you'll experience when you bite into this
  loaf. It's a sure hit full of real peanut goodness."
  
  Dump in all ingredients in the order listed, including the peanuts right
  from the jar. We used dry roasted. Select white bread and push "Start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Saltines and Family
 Categories: Breads
   Servings: 11
 
      3 tb Shortening
      2 tb Butter
           About 3 1/2 c unbleached
           -flour
      1 ts Baking powder
    3/4 ts Salt
    1/4 ts Sugar
      1    Egg white, beaten to a loose
           -froth
      1 c  Whole milk
 
  Makes about 11 dozen 2" saltines From "Make Your Own Groceries" by Daphne
  Metaxas Hartwig.
  
  Use this dough to make a whole range of crackers - saltines; oyster
  crackers; and big, round sea toast crackers.
  
  kosher, sea, or table salt
  
  Melt the shortening and butter together; let cool.  Sift 1 3/4 c of the
  flour into a lg mixing bowl along with the baking powder, salt, and sugar;
  make a well in the center and pour in the shortening and butter; stir to
  combine, then stir in the egg white.  Add the milk and beat vigorously to
  smooth out some of the lumps, then gradually sift in enough flour to make a
  dough that will be stiff enough to roll out. Form the dough into a ball;
  knead it for 10 min on a floured surface until it is smooth and satiny.
  Divide the dough into 2 equal balls, wrap each in wax paper and let them
  rest at room temperature for 20 - 30 min.
  
  On a floured surface, roll the first dough ball out as thinly as you
  possibly can.  Cut the dough into 2" squares using a pizza cutter, a
  ravioli wheel, or a very sharp, greased knife; save the scraps.  Place the
  dough squares just slightly apart from each other on ungreased cookie
  sheet.  Sprinkle the squares with salt to taste and pat them to embed the
  salt.  Prick each square several times with a fork.  Bake in a preheated
  375 F oven for 15 to 20 min until just slightly browned. Repeat for
  remaining dough ball and scraps.
  
  SEA TOAST
  
  After the dough has rested, pinch off pieces about 1 1/2 to 2" round. On a
  floured surface, roll each piece into the thinnest free-form circle
  possible.  Place the circles on an ungreased cookie sheet; prick with a
  fork and bake at 375 F for about 15 min.  Very crispy and perfect for
  cheese or soups.  Makes about 2 dozen.
  
  OYSTER CRACKERS
  
  One rested dough ball at a time, roll the dough out as thinly as possible;
  transfer to a cookie sheet.  Cut the dough into diamond shaped, 1" crackers
  with a ravioli wheel or a pizza cutter; there is no need to separate the
  crackers as the dough's elasticity will do the job. Salt, embedded and
  gently prick the diamonds as previously described. Bake as directed for
  about 10 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sarah's Zucchini Bread
 Categories: Breads
   Servings:  6
 
      3    Eggs
      1 c  Oil
      2 c  Sugar
      2 c  Zucchini, grated
      3 ts Vanilla
      3 c  Whole Wheat Flour
      1 ts Salt
      1 ts Soda
      3 ts Cinnamon
  1 1/2 ts Baking Powder
    1/2 c  Nuts, chopped
 
  Mix the eggs, oil, sugar, zucchini and vanilla.  Add to this mixture the
  flour, salt, soda, cinnamon, baking powder.  Fold in the chopped nuts.
  Grease and flour two 8x4x2 loaf pans.  Evenly divide mixture.  Bake 1 hour
  in 325 degree oven.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Savory Cheddar Bread
 Categories: Breads
   Servings:  1
 
      2 c  Flour, all purpose
      4 ts Baking powder
      1 tb Sugar
    1/2 ts Onion salt
    1/2 ts Crushed oregano
    1/4 ts Dry mustard
      1 c  Shredded cheddar
      1 ea Egg, well beaten
      1 c  Milk
      1 tb Butter or margarine, melted
 
  Stir together flour, baking powder, sugar, onion salt, oregano, dry mustard
  and cheddar cheese in a bowl.  Combine egg, milk and butter; add all at
  once to dry ingredients, stirring just until moistened. Spread batter in a
  greased 4-1/2x8-1/2x2-1/2 inch loaf pan.  Bake in a preheated 350F oven for
  45 minutes.  Cool 10 minutes on wire rack. Remove from pan. Source:
  Sargento.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scandinavian Almond Ring (Basic Sweet Dough)
 Categories: Breads
   Servings:  6
 
      1 lg Egg
  1 3/4 c  Ground blanched or un
           -blanched almonds (7 ounces)
    1/4 c  Lightly salted butter or
           -margarine, at room
           Temperature
    1/3 c  Granulated sugar
    1/2 ts Almond extract
      1 tb Sweet sherry wine or vanilla
           -extract
    1/2 ts Ground cardamom seed
    1/2    Recipe Basic Sweet Dough
      2 ts Milk, mixed with 1 teaspoon
           -granulated sugar
 
  Beat the egg in a medium-sized bowl Add the almonds, butter, sugar, almond
  extract, sherry, and cardamom.  Mix well.  Cover and let stand for 5
  minutes.
  
  Roll out the Basic Sweet Dough to a rectangle 12 x 18 inches. Spread the
  almond filling evenly over the dough, leaving 2 inches along one long side.
  Starting from the other long side, roll up the dough like a jelly roll.
  Place, seam down, on a lightly greased baking sheet, twist into a circle
  and pinch the ends to join.  Using scissors, make cuts about three-fourths
  of the way through the dough at about 1-inch intervals.  Cover and let rise
  for 20 minutes in a warm place.
  
  Heat the oven to 350F.  Bake the coffee  cake for 25 to 30 minutes until
  golden brown.  Remove from the oven and brush with the milk-sugar mixture.
  Cool on a wire rack.
  
  Makes one coffeecake.
  
  [ The Redbook Breadbook ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scones
 Categories: Breads
   Servings:  6
 
      2 c  Flour
      2 ts Baking powder
    1/4 c  Butter
    1/2 c  Milk
      3 tb Honey
      3 tb Molasses
  1 1/2 c  Diced pippin apple
 
  Cut together flour, baking powder and butter. Set aside. In sauce pan, heat
  together milk, honey and molasses just until warm. Stir into flour mix.
  Stir in diced apple by hand. Work mixture together with your hands. On
  floured board, roll out mix to 1/2 inch thick. Cut into 2-inch rounds.
  Place on oiled cookie sheets and bake at 350 degrees, 15-20 minutes. Tops
  will be brown when done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scones
 Categories: Breads
   Servings:  6
 
     18 c  Unbleached white flour
      6 c  Sugar
      7 tb Baking powder
      3 tb Salt
      3 c  Butter
      9    Eggs
      4 tb Vanilla
  2 1/4 c  Milk
  1 1/2 c  Raisins, blueberries or
           -boysenberries
 
  In a very large bowl, combine all the ingredients, mixing thoroughly. This
  is a heavy dough. Roll out to 1/2 inch thick. Cut the dough with a 4-inch
  round cutter. Place scones on lightly oiled cookie sheet.
  
  Bake at 350 degrees, 15-20 minutes. Tops are a golden brown when done.
  Serve with real butter, lemon curd, or Mock devonshire cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scotch Scones
 Categories: Breads
   Servings:  6
 
      3 c  Oat bran cereal
    1/2 c  Currants
      2 ts Sugar
      3 ts Baking powder
    1/2 ts Salt
    1/2 ts Baking soda
    1/2 c  Lowfat yogurt
    1/4 c  Peanut oil
      2 lg Egg whites
      2 tb Lowfat milk
      1 tb Sugar for tops
 
  Preheat oven to 400 degrees. In food processor or blender, mill oat bran
  for about 2 minutes until fine and flour like. In large bowl, combine oat
  bran with currants, sugar, baking powder, salt, baking soda, yogurt, peanut
  oil, and egg whites. Blend until mixture holds together.
  
  Place on surface sprinkled with oat bran and knead lightly, about 1 minute.
  Divided into 12 portions, smoothing each portion into a 2- inch circle with
  a slightly rounded top. Brush tops with additional milk and sprinkle with
  sugar. Place scones, 2 inches apart on ungreased cookie sheet and bake
  10-12 minutes, or until golden brown. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scotch Shortbread
 Categories: Breads, Desserts
   Servings:  6
 
      1 c  Butter
    1/2 c  Icing sugar (or granulated)
      2 c  All-purpose flour
 
  Combine all ingredients in large bowl. Work with pastry cutter and cut in
  butter until mixture is mealy. With your hands, mix until you get a lump
  like pie pastry. Press flat in ungreased 9 x 9 -inch square pan about 1/2
  inch thick. Prick all over with a fork through to the bottom. Bake in 300 F
  oven for 50 to 60 minutes until set and a very pale gold. Cut while warm
  into 36 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: Scotch Shortbread
 Categories: Breads, Osg
   Servings:  1
 
  1 1/2 c  Brown sugar
      1 c  Lard
      1 c  Butter
      6 c  Flour
           Nutmeg; pinch
 
  Knead dough thoroughly. Bake 1/2 hour at low temperature, 350 F.
  
  Source: Nellie Hays, Fairhaven Grange, Preble County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scottish Oaten Bread
 Categories: Breads, Scottish, Coca-cola
   Servings:  1
 
      2 c  All-Purpose Flour
      1 c  Old-Fashioned Rolled Oats
    1/2 c  Sugar
  2 1/2 ts Baking Powder
    1/2 ts Baking Soda
      1 ts Salt
      1 lg Egg
      3 tb Vegetable Oil
    1/2 ts Vanilla Extract
      1 c  Coca-Cola
      1 c  Prunes *
    1/2 c  Chopped Walnuts
           Prune Halves (Optional)
 
  * Prunes should be very well drained and coarsely chopped.  You may
  substitute 1/2 cup of dried prunes.
  ~-------------------------------------------------------------------------
  Lightly spoon the flour into a measuring cup; level off.  In a large bowl,
  stir together the flour, rolled oats, sugar, baking powder, baking soda and
  salt.  In another bowl, beat with a fork, the egg, oil and vanilla extract
  until well blended.  Add to the flour mixture.  Add the Coca-Cola, prunes
  and nuts; blend thoroughly with a spoon.  Turn into a well greased, lightly
  floured, 9" X 5" X 3" loaf pan.  Garnish with prune halves if desired. Bake
  in a preheated 350F oven for about 1 hour or until a wooden toothpick
  inserted in the center comes out clean.  Cool on a rack for 20 minutes
  before removing the bread from the pan.  Store in foil overnight before
  slicing.  From: "International Cooking with Coca-Cola", a give away
  pamphlet from The Coca-Coa Company, 1981.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scottish Oaten Bread Coca-Cola
 Categories: Breads
   Servings:  1
 
      2 c  All-purpose flour
      1 c  Old-fashioned rolled oats
    1/2 c  Sugar
  2 1/2 ts Baking powder
    1/2 ts Baking soda
      1 ts Salt
      1    Egg
      3 tb Oil or shortening, melted
    1/2 ts Vanilla extract
      1 c  COCA-COLA
      1 c  Prunes, very well drained
           And coarsely chopped *
    1/2 c  Walnuts, chopped
           Prune halves (optional)
 
  *  you may substitute 1/2 cups of dried prunes. Lightly spoon the flour
  into a measuring cup; level off.
  
  In a large bowl, stir together the flour, rolled oats, sugar, baking
  powder, baking soda, and salt.
  
  In another bowl, beat with a fork, the egg, oil, and vanilla extract until
  well blended.  Add to the flour mixture.  Add the Coca-Cola, prunes, and
  nuts; blend thoroughly with a spoon. Turn into a well-greased, lightly
  floured, 9x5x3-inch loaf pan. Garnish with prune halves, if desired.
  
  Bake in a preheated, 350 degree F oven for about 1 hour or until a wooden
  toothpick inserted in the center comes out cleans. Cool on a rack for 20
  minutes before removing the bread from the pan. Store in foil overnight
  before slicing.  Makes 1 loaf.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scottish Shortbread
 Categories: Breads
   Servings:  1
 
      4 oz Butter
      2 oz Sugar
      4 oz Plain flour
      2 oz Rice flour or fine semolina
 
  Cream butter; beat in the sugar.  Add flour by degrees, working quickly and
  lightly.  Immediately pat out by hand to form a cake about 3/4" in
  thickness and 8" in diameter.  Pinch around the edges with the fingers and
  score the top.  Dust with sugar.  Slide onto a parchment paper covered
  cookie sheet that has been dusted with flour, or use a shortbread pan that
  will give you a design, and score lines.  Bake at 350 deg. for 15 to 20
  minutes.  Shortbread should be a pale biscuit color.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scrumptious Cinnamon Rolls
 Categories: Breads, Desserts
   Servings:  2
 
    1/2 c  Warm milk
      2 pk Dry yeast
      1 tb Grated lemon peel
      1 ts Vanilla
    1/4 c  Butter,room temperature
    1/4 c  Sugar
      2    Eggs
    1/2 ts Salt
      3 c  Flour
    1/2 c  Raisins
    3/4 c  Sugar
    3/4 ts Cinnamon
    1/4 c  Corn oil
 
  Oil a large bowl and set aside.Pour milk into a small bowl and sprinkle
  yeast over top.Let stand for five minutes.Stir in lemon peel and
  vanilla.Cream butter and stir 1/4 cup sugar into another large mixing
  bowl.Add eggs and beat until fluffy. Blend in yeast mixture.Add flour and
  raisins and mix.Turn dough on floured surface and knead about five minutes
  until smooth.Transfer to prepared bowl.Cover.Let double in size - about 1
  1/2 hours.Grease two large baking sheets.Combine 3/4 cup sugar with
  cinnamon in a small bowl.Punch dough down. Divide into 24 equal
  pieces.Shape each into a ball.Dip in corn oil,then cinnamon mixture.Place
  on baking sheets.Let stand until double in size,about one hour.Preheat oven
  to 375 degrees.Bake for 20 minutes or until golden brown.Serve warm.Makes 2
  dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seeded Bread Sticks
 Categories: Breads
   Servings: 24
 
      1 tb Dried yeast
    1/2 c  Warm water
      4 ts Honey
    1/2 c  Butter, chopped
      1 ts Salt
    1/2 c  Water
      1    Egg, beaten
  3 1/2 c  All-purpose flour
      1    Egg
           Caraway, sesame and poppy
           -seeds
 
  In a small bowl mix together yeast, warm water and 1 teaspoon honey. Set
  aside and allow yeast to become foamy. In a saucepan, combine butter,
  remaining 3 teaspoons honey, salt and water. Heat gently until butter and
  honey melt. Pour liquid into large warmed bowl. Stir beaten egg and yeast
  into mixture.
  
  Beat in flour. Do not knead dough. Cover and place in refrigerator until
  cold. Divide dough into 12 pieces. On a floured board, roll each piece to a
  12-inch length. Cut in halves lengthways. Place lengths on greased cookie
  sheets about 4-inches apart.
  
  In a small bowl beat remaining egg with 1 teaspoon water. Brush egg over
  lengths. Sprinkle with seeds. Let rise in a warm place for 30 minutes, or
  until not quite doubled in size. Preheat oven to 425 F (220 C). Bake bread
  sticks 15 minutes, or until golden brown. Cool on a wire rack.
  
  Makes 24 sticks.
  
  Source: Gifts From The Pantry By Annette Grimsdale
  
  Shared by Kaitlin Young
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sheepherder Bread
 Categories: Breads
   Servings: 18
 
  1 1/2 c  Active Sourdough Starter
      4 c  Unbleached Flour
      2 tb Sugar
      2 tb Shortening, Melted
      1 ts Salt
    1/4 ts Baking Soda
 
  Into a large bowl, sift the dry ingredients, and dig a well in the center
  of the sourdough starter.  Blend the dry mix into the starter from the
  edges with enough flour to knead until smooth and shiny. Place in greased
  bowl and let rise until almost double.  Shape into 2 loaves and place in
  greased bread pans.  Bake at 375F until done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shirley's Nut Bread
 Categories: Breads
   Servings: 10
 
      2 c  Boiling Water
      1 c  Raisins
      2 ts Baking Soda
      1 c  Oleo (2 Sticks)
      2 c  Sugar
      2    Eggs
      2 ts Vanilla
      4 c  Flour
    3/4 c  Chopped Nuts
 
  Boil 2 cups water, add 1 cup raisins and 2 ts baking soda.  Let cool.  In a
  large bowl, mix 2 sticks of oleo, 2 cups sugar, 2 eggs and 2 ts vanilla.
  Alternately add 4 cups flour and butter mixture to the raisin mixture. Add
  nuts.  Bake at 325F for l hour in greased loaf pans.  Makes two loaves.
  Great with butter or sprinkled with powdered sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sixty Minute Rolls
 Categories: Breads, Osg
   Servings: 24
 
      2 ea Yeast cakes
    1/4 c  Water; lukewarm
  1 1/4 c  Milk
      3 tb Sugar
    3/4 ts Salt
    1/4 c  Butter
      5 c  Flour; sifted
 
  Dissolve yeast in warm water, put milk, sugar, salt and 1/2 the butter in
  pan and heat till lukewarm. Add yeast and flour. Cover, set in warm place
  for 15 minutes. Turn on a floured board, pat to 1/2 inch thickness, cut
  with 2 inch biscuit cutter, brush with remaining butter and fold dough
  over. Let rise 15 minutes on greasedsheet or pan. Bake in hot oven 10
  minutes. Two dozen rolls.
  
  Source: Mrs. G. C. Warthen, Wyoming Grange, Licking County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sky High Popovers
 Categories: Breads, Entertain
   Servings:  8
 
      2    Eggs
      1 c  Milk
      1 c  Flour; all purpose
    1/2 ts Salt
 
  In large bowl, beat eggs with milk; stir in flour and salt till blended but
  still lumpy. Fill 8 well greased muffin cups three quarters full; place on
  centre rack in cold oven. Set oven at 450F and bake for 25 minutes. With
  skewer, puncture each popover; bake 10 minutes longer or until golden
  brown, crisp and puffed. Popovers can be cooled, covered with clean tea
  towel and stored at room temperature for up to 8 hours; reheat in 325F oven
  for 5 to 10 minutes or till heated through. MAKES: 8 Servings
  
  Source: _Canadian Living's Country Cooking_ by Elizabeth Baird , "unlike
  Yorkshire pudding which must be made at the last minute, these crisp and
  easy popovers are made ahead and reheated just before serving - leaving you
  free for last minute gravy making." posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smackin Cracklin Cornbread
 Categories: Breads
   Servings:  8
 
      2 c  Self-Rising Corn Meal
      1 ts Sugar
    1/4 ts Salt
  1 1/2 c  Crackers
  1 1/2 c  Buttermilk
      1 tb Flour
      2 ts Melted Butter
  1 1/2 c  Cracklins
 
  Mix all ingredients well. Form into two pones. Put additional shortening or
  drippings on top. Bake at 450F for 20 minutes. You may use a divided iron
  skillet or cornstick pan. Actually, you can use a regular on skillet if
  that's all you have.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Small Coffee Cakes (Kleina Kaffee Kuchen)
 Categories: Penn-dutch, Breads
   Servings:  1
 
    1/2 c  Butter
      2    Eggs
      2    Egg Yolks
      3 tb Sugar
    1/2 c  Cream
      2 c  Flour, Sifted
      1 c  Yeast, Dissolved In:
        c  Lukewarm Milk
    1/2 ts Salt
 
  Cream the butter, sugar and salt and add the eggs and egg yolks one at a
  time, beating well after each addition. To the dissolved yeast, add 3 Tbsp
  of the flour and mix well. Combine with the first mixture. Add the
  remaining flour and cream alternately. Grease and flour muffin tins and
  fill 2/3 full of the dough. Set pans in a warm place until dough has risen
  to the tops of the pans. Bake at 400F about 25 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soda Bread - Irish Whisky Soda
 Categories: Breads
   Servings:  8
 
MMMMM------------------------------BREAD-----------------------------------
      4 c  Flour, All-Purpose
      1 ts Salt
      1 ts Baking Soda
    1/4 c  Butter, Chilled
      1 c  Raisins Or Currants (Opt.)
    1/2 c  Honey, Liquid
    1/4 c  Irish Whisky Or Buttermilk

MMMMM------------------------------GLAZE-----------------------------------
      2 ts Irish Whisky
      2 tb Milk
 
  BREAD:  In large bowl, combine flour, salt and baking soda.  With pastry
  blender or two knives, cut in butter until mixture resembles coarse crumbs.
  Stir in raisins or currants (if using).  In separate bowl, combine
  buttermilk, honey and whisky.  Add all at once to dry ingredients; stir
  just until no dry spots remain.  Turn dough out onto lightly floured
  surface.  Knead lightly 1 minute (too much handling will toughen loaves,
  while too little will inhibit rising.)  Divide dough in half and shape each
  half into an 8 in (20 cm) round.  Place in two greased 8 in (1.2 L) round
  cake pans.  With floured knife, cut a cross 1/2 in deep in each loaf.
  GLAZE:  In small bowl, combine whisky and milk. Brush loaves with glaze.
  Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when
  tapped on bottoms. Remove from pans; let cool on wire racks. Cut into
  wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soft Pretezels
 Categories: Breads
   Servings:  1
 
      1 c  Water
      1 pk Yeast
      1 tb Sugar
  1 1/2 c  Flour
      2 tb Soft Butter
    1/2 tb Salt
  1 1/4 c  Flour
      1    Egg
 
  Combine the first 3 ingredients and let stand until it bubbles. Combine the
  next 3 ingredients and add the yeast mixture. Add remaining flour and kneed
  2-3 minutes. Divide into 8-10 pieces and roll out into a rope. Shape into
  pretezels. Place on greased cookie sheets and brush with eggs. Sprinkle
  with coarse salt. Bake in a preheated 425F oven for 12-15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sook's Buttermilk Bisquits
 Categories: Breads
   Servings:  6
 
      2 c  Of plain flour
    3/4 ts Of baking soda
    1/2 ts Of salt
      4 tb Of pure lard
    2/3 c  Of fresh buttermilk
 
  Preheat the oven to 450 degrees.  Mix the flour, soda, and salt together.
  Cut in the lard with 2 forks until the mixture has the appearance of small
  white gravel.
  
  Pour all the buttermilk in at one time.
  
  Gently mix, and put the dough on a floured board.
  
  Knead 6-7 times
  
  Roll to a half inch thickness
  
  Cut to desired size (we use floured water glasses) and put on a greased
  baking sheet
  
  cook 'til golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Bread
 Categories: Breads
   Servings:  6
 
      2 c  Flour (pastry)
  1 1/2 c  Self-rising flour
      1 tb Baking powder
  1 1/2 ts Dill weed
    1/2 ts Dried basil
    1/2 ts Celery seed
      1 tb Dried onion
      1 c  Sour cream
     12 oz Beer (room temp)
      3 tb Oleo
 
  Mix flours, baking powder, dill, basil, celery seed, onion, sour cream &
  beer.  Spoon into greased 9x5 loaf pan.  Pour melted margarine over batter.
  Bake at 325 for 1 hour. Slices best when COMPLETELY COOL
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Biscuits
 Categories: Breads, 1941
   Servings:  2
 
      2 c  Flour
    1/2 ts Salt
    1/2 ts Baking soda
    1/2 c  Sour cream
      3 tb Baking powder
 
  Sift flour, measure, and sift with salt, baking powder, and baking soda.
  Mix with cream to the consistency of a roll dough, adding 1 teaspoon sweet
  milk or water if too stiff.  Turn onto lightly floured board. Knead
  lightly.  Pat into sheet 1/2 inch thick. Cut with floured cutter. Place in
  well-oiled pan and bake in hot oven (450 F) about 12 minutes. 12 servings.
  Crace Viall Gray, Glen Ellyn, IL.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Rolls
 Categories: Breads
   Servings: 24
 
    1/4 c  Warm water
      1 tb Yeast
    1/4 c  Butter
      3 tb Maple syrup
      1    Egg
      1 c  Sour cream
      3    C whole wheat pastry flour
 
  Combine water and yeast; let stand 5 minutes.  Meanwhile, beat together
  remaining ingredients.  Stir in yeast mixture; form into ball.  Lightly oil
  bowl, and put dough in it.  Roll dough over so top is also oiled.  Cover
  with towel and let rise 1 hour.  Place dough on lightly floured board and
  roll to 1/2" thick.  Cut and shape.  Bake at 350 degrees for 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Bran Muffins
 Categories: Muffins, Snacks, Breads
   Servings: 12
 
    1/2 c  Unsalted Butter, Softened
    1/4 c  Light Brown Sugar, Packed
      1 lg Egg, Beaten Lightly
      1 c  Sour Cream
    1/4 c  Dark Molasses
    1/2 c  Raisins
      1 c  Flour
      1 ts Baking Soda
    1/4 ts Salt
      1 c  Miller's Bran
 
  A Gourmet Magazine favorite from 1981. This is the Rolls-Royce of bran
  muffin recipes. In a large bowl with an electric mixer cream together the
  butter and the brown sugar until the mixture is light and fluffy, beat in
  the egg, the sour cream, and the molasses, and stir in the raisins. In a
  bowl whisk together the flour, the baking soda, the salt, and the bran, add
  the mixture to the sour cream mixture, and stir the batter until it is just
  combined. (The batter will be lumpy.) Spoon the batter into 12 well
  buttered 1/3-cup muffin tins and bake the muffins in the middle of a
  preheated 400F oven for 15 to 20 minutes, or until they are golden brown
  and springy to the touch. Turn the muffins out onto a rack and let them
  cool. (Miller's bran is available at natural foods stores, specialty foods
  shops, and some supermarkets) Makes 12 muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Biscuits
 Categories: Breads, Osg
   Servings:  1
 
      4 c  Flour
      4 ts Baking powder
      1 ts Salt
      1 c  Sour cream
  1 1/4 c  Milk; sour
      1 ts Soda
 
  Mix all ingredients, bake in moderate oven about 10 or 20 minutes.
  
  Notes: Exact temperature not given. Moderate is 350 - 400 F.
  
  Source: Boxbury Grage, Morgan County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Dough Bread
 Categories: Breads
   Servings:  4
 
      2 c  Batter
      2 tb Sugar
    1/8 ts Soda
    1/4 c  Melted shortening
      3 ts Baking powder
      1 ts Salt
 
  SOUR DOUGH BREAD Pour 2 c. batter into depression in a quantity of flour.
  Add melted shortening, soda dissolved in small amount of water, sugar and
  salt. Mix until you form a ball you can handle. Knead just the flour the
  dough will hold. Grease well. Set aside to raise double. Cut, place in
  greased pan.  Brush with milk.  Set aside to raise double - 1/2 hour. Bake
  at 400 degrees F.  35 to 45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Dough Muffins
 Categories: Muffins, Breads
   Servings:  6
 
      1    Text Only
 
  INGREIDENTS: To set sponge--Add 2 cups flour and 2 cups warm water. Let
  stand overnight or at least 8 hours. (unrefridgerated) I: As much sponge as
  needed ( always save one cup) I: 1-1/2 cups flour I: 1/2 cup sugar I: 1/2
  cup Shortening (melted)
  
  INSTRUCTIONS: Mix ingredients well. Put into muffin pan, Cook at 350
  degrees until brown. Turn out onto a rack to cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Dough Bread
 Categories: Breads
   Servings:  6
 
      1    Text Only
 
  INGREIDENTS: To set sponge--Add 2 cups flour and 2 cups warm water. Let
  stand overnight or at least 8 hours. (unrefridgerated) I: 3 cups Sponge
  (save one cup) I: 2 tablespoons Butter or Margarine (melted) I: 4 cups
  Flour I: 2 tablespoons Sugar I: 1 teaspoon Salt I: 1/4 teaspoon Soda
  
  INSTRUCTIONS: To three cups sponge add butter,flour, sugar, and salt. Let
  rise until double in size. Roll dough out on lightly floured board. Mix
  soda with a bit of warm water and pour over dough. work into dough with
  finger tips. Knead lightly and form into loaves and let rise again. Bake at
  350 degrees.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Milk Doughnuts
 Categories: Breads
   Servings:  2
 
  3 1/2 c  Sifted flour
    1/2 ts Salt
      1 ts Baking soda
    1/2 ts Baking powder
      1 ts Freshly grated nutmeg
    1/2 ts Ginger
    3/4 c  Sugar
      2 tb Lard
      2    Eggs
      1 c  Sour milk or buttermilk
 
  Lard to melt for deep frying
  
  Sift dry ingredients (except sugar) three times.  Cream sugar and lard
  well, add the eggs, and beat with an electric mixer.  Add milk to egg
  mixture and beat well.  Add sifted dry ingredients all at once and mix
  well.  Cover and chill for 1 hour.  Divide dough into 2 parts and roll on a
  floured board to 1/2 inch thickness; cut with doughnut cutter. Melt lard in
  deep fryer and heat to 375F.  Fry doughnuts quickly,turning as soon as they
  come to the top (do not crowd kettle). Cook to golden brown.  Roll in
  granulated sugar while still hot if desired. Lard may be strained, covered,
  stored in refrigerator, and used again for frying.  Makes about 2 dozen
  doughnuts.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Milk Biscuits
 Categories: Breads, Osg
   Servings:  1
 
  2 1/2 c  Flour; general purpose
      1 c  Buttermilk
    1/2 ts Baking powder
      1 tb Shortening; rounded
      1 ts Soda
      1 ts Salt
 
  Mix quickly, roll about 1/2-inch thickness. Fold and roll again. Cut out
  with biscuit cutter and place on greased baking sheet. Bake imediately in a
  hot oven about 400 F about 10 minutes. If sour milk is very sour, add more
  soda.
  
  Source: Mrs. Gaylod Preston, Scioto Valley Grange, Scioto County, OH Mrs.
  L. E. Gorham, Westfield Grange, Medina County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Banana Bread
 Categories: Breads
   Servings: 12
 
    1/2 c  Shortening
      1 c  Sugar
      1 lg Egg
      1 c  Mashed Bananas
      1 c  Active Sourdough Starter
      2 c  Unbleached Flour
      1 ts Salt
      1 ts Baking Powder
    1/2 ts Baking Soda
    3/4 c  Chopped Walnuts
      1 ts Vanilla Or
      1 ts Grated Orange Rind
 
  Cream together the shortening and sugar, add egg and mix until blended.
  Stir in bananas and sourdough starter.  Add orange peel or vanilla. Stir
  flour and measure again with salt, baking powder and soda. Add flour
  mixture and walnuts to the first mixture, stirring until just blended. Pour
  into greased 9 x 5-inch loaf pan.  Bake in 350F oven for 1 hour or until
  toothpick comes out clean.  Cool to cold before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Biscuits
 Categories: Breads
   Servings:  4
 
    1/2 c  Active Starter
      1 c  Milk
  2 1/2 c  Flour
    1/3 c  Lard Or Shortening
      1 tb Sugar
    3/4 ts Salt
      2 ts Baking Powder
    1/2 ts Baking Soda
    1/4 ts Cream Of Tartar
 
  At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup
  of the flour.  Let set overnight if the biscuits are wanted for breakfast.
  If wanted for noon, the batter maybe mixed in the morning and set in a warm
  place to rise.  However, unless the weather is real warm, it is always all
  right to let it ferment overnight. It will get very light and bubbly. When
  ready to mix the biscuits, sift together the remaining cup and a half of
  flour and all other dry ingredients except the baking soda. Work in the
  lard or shortening with your fingers or a fork. Add baking soda dissolved
  in a little warm water to the sponge and then add the flour mixture. Mix
  into a soft dough. Knead lightly a few times to get in shape. Roll out to
  about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter.
  Place close together in a 9 x 13-inch pan, turning to grease tops. Cover
  and set in a warm place to rise for about 45 minutes. Bake in a 375F oven
  for about 30 to 35 minutes.  Leftovers are good split and toasted in a
  sandwich toaster.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Bread
 Categories: Breads
   Servings: 18
 
      1 c  Sourdough Starter
      2 c  Warm Water
      2 c  Warm Milk
      1 tb Butter
      1 pk Active Dry Yeast
    1/4 c  Honey
      7 c  Unbleached Flour
    1/4 c  Wheat Germ
      2 tb Sugar
      2 ts Salt
      2 ts Baking Soda
 
  Mix the starter and 2-1/2 cups of the flour and all the water the night
  before you want to bake. Let stand in warm place overnight. Next morning
  mix in the butter with warm milk and stir in yeast until until dissolved.
  Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in
  the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture.
  Gentlypress into dough and mix lightly. Allow to stand from 30 to 50
  minutes until mixture is bubbly. Add enough flour until the dough cleans
  the sides of the bowl. Then place the dough on a lightly floured board and
  kead 100 times or until silky mixture is developed. Form into 4 1-lb
  loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double,
  about 2 to 3 hours in a warm room. Then bake in hot oven, 400F for 20
  minutes.  Reduce oven temp. to 325F and bake 20 minutes longer or until
  thoroughly baked. Remove from pans and place loaves on rack to cool. Butter
  tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Cornbread
 Categories: Breads
   Servings:  4
 
    1/2 c  Active Sourdough Starter
      2 tb Margarine, Melted
    1/2 c  Cornmeal
      1 ts Salt
      1 tb Sugar
    1/2 c  Sour Cream Or Yogurt
      2 lg Eggs, Stirred
      1 c  Unbleached Flour
    1/2 ts Cream Of Tartar
    1/2 ts Baking Powder
 
  Mix ingredients in the above order, stirring only enough to blend the
  mixture.  Pour into a buttered pan.  Bake in a 375 to 400F oven for about
  15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough French Bread
 Categories: Breads
   Servings: 18
 
      1 pk Active Dry Yeast
    1/4 c  Warm Water (110to 115F)
  4 1/2 c  Unbleached Flour, Unsifted
      2 tb Sugar
      2 ts Salt
      1 c  Warm Water
    1/2 c  Milk
      2 tb Vegetable Oil
    1/4 c  Sourdough Starter
 
  Dissolve yeast in warm water.  Add the rest of the ingredients.  Mix and
  knead lightly and return to the bowl to rise until double.  Turn out onto
  floured board and divide dough into two parts.  Shape dough parts into
  oblongs and then roll them up tightly, beginning with one side.  Seal the
  outside edge by pinching and shape into size wanted.  Place loaves on
  greased baking sheet and let rise until double again.  Make diagonal cuts
  on top of loaves with razor blade or VERY SHARP knife and brush lightly
  water for crisp crust.  Bake at 400F for about 25 minutes, or until brown
  and done. NOTE: Makes 2 loaves at 18 slices each. Also note the the serving
  sizes in all of these recipes is guesstamate. It all depends on the serving
  size you select.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Honey Whole Wheat Bread
 Categories: Breads
   Servings:  4
 
      1 pk Active Dry Yeast
      1 c  Warm Water
      1 ts Salt
    2/3 c  Sourdough Starter
    1/2 c  Honey
  1 1/2 tb Shortening
      4 c  Whole Wheat Flour
 
  Dissolve yeast in 1 cup warm water.  Mix yeast, starter, honey, salt and
  shortening with 3 cups flour.  Add more flour as needed to make a stiff
  dough.  Knead 150 strokes on a floured surface and place in a greased bowl.
  Cover and let rise 1 to 1 1/2 hours until doubled in size.  Punch down, let
  double again.  Punch down and roll into tight loaf.  Grease and place in
  bread pan.  Let double in pan and bake at 400F for 35 to 40 minutes or
  until very dark golden brown, and it sounds hollow when thumped.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Pizza Shells
 Categories: Breads, Pizza
   Servings:  4
 
      1 c  Sourdough Starter
      1 tb Shortening, Melted
      1 ts Salt
      1 c  Flour
 
  Mix ingredients, working in the flour until you have a soft dough.  Roll
  out into a flat shape.  Dash oil over a dough sheet and place dough on it.
  Bake about 5 minutes.  It doesn't take long, so watch carefully.  Have
  pizza sauce and topping ready and make pizza as usual.  Then bake as usual.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Pumpernickle
 Categories: Breads
   Servings: 10
 
  1 1/2 c  Active Sourdough Starter
      2 tb Caraway Seeds, Chopped
      2 c  Unsifted Rye Flour
    1/2 c  Boiling Black Coffee
    1/2 c  Molasses
    1/4 c  Dry Skim Milk
      2 ts Salt
      3 tb Melted Shortening
    1/2 c  Whole Milk
  2 3/4 c  Unbleached Flour
      1 pk Active Dry Yeast
 
  Pour boiling coffee over chopped caraway seeds.  Let the mixture cool and
  then add it to the rye flour and starter which have previously been mixed
  well.  Let stand for 4 to 8 hours in a warm place, preferabley overnight.
  Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached
  flour and yeast.  Mix well.  Cover the bowl and let rise to double.  Then
  knead on floured board and shape into two round loaves on baking sheet. Let
  rise until double again and bake at 350F for 30 minutes or until done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Sams
 Categories: Breads
   Servings:  4
 
    1/2 c  Active Sourdough Starter
    1/2 c  Sugar
      2 tb Shortening
      2 c  Unbleached Flour
      1 ts Baking Powder
      1 lg Egg
    1/2 ts Nutmeg
    1/4 ts Cinnamon
    1/2 ts Baking Soda
    1/2 ts Salt
    1/3 c  Buttermilk Or Sour Milk
 
  Sift dry ingredients, stir into liquid, roll out and cut with regular donut
  cutter.  Then heat some oil in a deep fryer to 390F and fry. Makes about
  17 Doughnuts with holes.  Just before serving dust with powdered or
  cinnamon sugar. NOTE: These doughnuts are virtually greasless. And if you
  want you can make several batches at a time and freeze. They keep well and
  to me taste fine after a while in the freezer. Take out as many as needed
  and thaw and put sugar on or eat plain.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter
 Categories: Breads
   Servings:  1
 
      2 c  Unbleached Flour
      1 pk Active Dry Yeast
           Water To Make Thick Batter
 
  Mix Flour with  yeast.  Add enough water to make a thick batter.  Set in
  warm place for 24 hours or until house is filled with a delectable yeasty
  smell.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Soda Bread
 Categories: Breads
   Servings:  6
 
      2 c  Whole wheat flour
      2 c  All-purpose flour
      1 ts Baking powder
  1 1/2 ts Baking soda
      1 tb Sugar
      1 pn Salt
      1 tb Honey
      1 tb Pure maple syrup
      1 ts Dried basil
    1/4 ts Dried thyme
      1 c  Sourdough starter
      1 c  Buttermilk
 
  Combine in a large bowl the whole wheat flour, the all-purpose flour, the
  baking powder, the baking soda, salt, and sugar and stir well
  
  Mix the sourdough starter and buttermilk together in a one quart cup and
  blend in the honey, maple syrup, basil and thyme
  
  Pour this liquid mixture into the large bowl containing flour; stir and
  knead until a dough forms
  
  Turn onto a floured surface and knead a few times
  
  Form into a round loaf and slit the top several times
  
  Place a pan of water on the lowest rung of the oven; preheat the oven to
  400 degrees
  
  Place the dough on a non-stick baking pan sprinkled with corn meal and
  place it in the oven directly above the pan of water; bake for 30 minutes
  at 400 degrees.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Made Easy
 Categories: Breads
   Servings:  6
 
     12    To 24 hours until bubbly and
           -a clear liquid has formed
           -on top.
 
  SOURDOUGH STARTER
  
  1.  Heat 1 cup skim (nonfat) milk to 90F to 100F.
  
  2.  Stir in 3 tablespoons plain, fresh, high quality yogurt.
  
  3.  Pour mixture into a 1-quart glass or ceramic crock, jar, or bowl. Cover
  with a non-metallic lid; set in a warm place (between 70F to 100F) for 24
  hours.  On a warm day you can place the starter outside in the sun or on
  the kitchen counter.  On cooler days, place it in a gas oven with a pilot
  light, on top of the water heater, or on a heating pad set on low.
  
  4.  After 24 hours, the milk will thicken and form curds.  At this point,
  gradually stir in 1 cup white flour until well blended.  Cover with lid and
  set in a warm place again until it ferments and bubbles and a clear liquid
  forms on top, about 2 to 5 days.  Stir daily.
  
  5.  Starter is now ready to use.  Stir, cover loosely, and refrigerate.
  
  IF AT ANY POINT IN THE PROCESS THE STARTER TURNS PINK, SMELLS RANCID (NOT
  JUST SOUR), OR DEVELOPS A MOLD, THROW IT OUT AND START OVER.
  
  REPLENISHING THE STARTER
  
  Every time you use some of the starter you must replace it with a like
  amount of milk and flour.  For instance, if you use 1 cup of starter,
  return 1 cup of milk and 1 cup of flour to the jar.  Follow the directions
  for feeding the starter.
  
  FEEDING THE STARTER TO KEEP IT ALIVE AND HEALTHY
  
  A starter should be used as often as possible, at least every 2 to 3 weeks.
  If you are not using it that often, plan to feed it once a month to keep it
  going.
  
  1.  Bring the starter to room temperature.  (You can place it in a bowl of
  warm water to speed the process.)
  
  2.  Add equal amounts of warm milk (90F to 100F) and flour (1/2 to 1 cup
  each)
  
  3.  Cover with lid and allow to stand in a warm place (70F to 100F) for
  
  4.  Stir, cover loosely (set lid on jar but do not tightly seal; gases must
  be allowed to escape), and refrigerate.
  
  REJUVENATING A NEGLECTED STARTER
  
  If you forget to feed your starter monthly, don't throw it away thinking
  it's gone bad.  Chances are you can still revive it. 1. Pour off the liquid
  and discard all but 1 to 2 tablespoons of the starter. Temporarily place
  reserved starter in a bowl. 2. Wash out the starter container with hot
  water. 3. Put the starter back into the container. 4. Follow the directions
  for feeding the starter using 1 cup warm (90F to 100F) nonfat milk and 1
  cup flour. 5. You may have to repeat this procedure once or twice to bring
  it back up to a bubbly, sour smelling starter again. SOURDOUGH FACTS TO
  KEEP IN MIND Use only wooden utensils and glass or ceramic containers. The
  acid in the starter will corrode any metal with which it comes in contact.
  Store loosely covered in the refrigerator; do not put in a tightly sealed
  container.  The gases must be allowed to escape. The yellowish or
  grayish-beige liquid that rises to the top is the "hooch". Just stir it
  back in before measuring out starter for a recipe. You can refresh your
  starter once a year or so with a few tablespoons of fresh, plain, good
  quality yogurt. For the sourest taste when making bread, mix the room
  temperature starter with the liquid and half the flour called for in the
  recipe. Cover and allow to stand in a warm place until bubbly and sour
  smelling, about 12 to 24 hours. At that point, combine the mixture in the
  bread machine with the rest of the ingredients in the recipe. Your starter
  can be frozen up to 3 months.  Before using it again, let it thaw
  completely at room temperature for 24 hours until bubbly.  You may need to
  feed it once to bring it back to the bubbly stage after freezing.
  SUGGESTION: We have included a recipe for a San Francisco-type Sourdough
  French Bread. However, we feel you could create some very unique breads by
  using your starter in other recipes such as Tangy Buttermilk Cheese Bread,
  Basic Whole Wheat Bread, Lois's Rye Bread, Russian Black Bread, Apple
  Oatmeal Bread with Raisins, Dinner Rolls, Squaw Bread, Hamburger Buns, and
  English Muffins, just to name a few. Simply add 1/2 cup to 1 cup of the
  starter, as desired, to the recipe and decrease the liquid by approximately
  half the amount of starter used. (Example: Use 1/2 cup starter -- decrease
  the liquid by 1/4 cup.) From: "Bread Machine Magic Cookbook" by Linda
  Rehberg, Lois Conway Posted by: Debbie Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Italian Bread
 Categories: Breads
   Servings:  6
 
  1 1/4 c  Starter
      1 ts Salt
      1 c  Lukewarm water
  1 1/2 c  Flour
      2    Cakes or packages yeast
  1 1/3 c  Lukewarm water
    1/2 c  Plus 1 tsp. grated Romano or
           -Parmesan cheese
    1/2 ts Salt
    1/2 ts Black pepper (coarse)
      4    To 5 cups flour
      1 ts Sesame seed
 
  Early in the morning combine the starter, 1 tsp.  salt, 1 cup lukewarm
  water and 1-1/2 cups flour.  Beat to blend thoroughly.  Cover with a clean
  towel and set aside for approximately 5 hours.  If the sponge has to set
  for a little longer or shorter period of time, it won't be hurt.
  
  When ready to finish the dough, stir the sponge down.  Dissolve the yeast
  in the lukewarm water and add to the sponge.  Now stir in the next 4
  ingredients in the order given, adding 4 cups flour first, and then using
  the other cup of flour if needed.  Turn the dough out onto a lightly
  floured breadboard and knead thoroughly, about 7 to 10 minutes. Then return
  the dough to a buttered bowl, cover with a clean towel, and set aside to
  rise until doubled, about 1 hour.  When doubled, punch the dough down and
  set aside, covered, for another 1/2 hour.
  
  Now turn the dough out onto a lightly floured board again, and divide into
  6 pieces of dough.  Roll and stretch each piece of dough into a long rope.
  Braid 3 of the ropes together for each loaf.  Tuck the ends under, and lift
  each braid into a buttered glass loaf pan.  Cover and set aside to rise
  until doubled again, about 1 hour.  Brush loaves with melted butter and
  sprinkle each loaf with a mixture of 1 tsp. each sesame seed and grated
  Romano or Parmesan cheese. Bake loaves in 375 oven until browned and done,
  about 40 to 45 minutes.
  
  From: A World of Breads Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter #1
 Categories: Breads
   Servings:  1
 
      2 c  Unbleached flour
      1 pk Active dry yeast
           Water to make thick batter
 
  Mix Flour with  yeast.  Add enough water to make a thick batter.  Set in
  warm place for 24 hours or until house is filled with a delectable yeasty
  smell.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter #2
 Categories: Breads
   Servings:  1
 
      2 c  Unbleached flour
           Water to make thick batter
 
  Mix flour and water to make a thick batter.  Let stand uncovered for four
  or five days, or until it begins working.  This basic recipe requires a
  carefully scalded container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter #3
 Categories: Breads
   Servings:  1
 
      2 c  Unbleached flour
           Warm milk to make thick bat.
 
  This starter is the same as starter #2 but uses warm Milk instead of water.
  Use the same instructions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter #4
 Categories: Breads
   Servings:  1
 
           Unbleached flour
           Potato water
 
  Boil some potatoes for supper, save the potato water, and use it lukewarm
  with enough unbleached flour to make a thick batter. without yeast. This is
  a good way to make it in camp, where you have no yeast available and want
  fast results.  This is also the way most farm girls made it in the olden
  days.  Let stand a day or so, or until it smells right.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter #5
 Categories: Breads
   Servings:  1
 
      4 c  Unbleached flour
      2 tb Salt
      2 tb Sugar
      4 c  Lukewarm potato water
 
  Put all ingredients in a crock or large jar and let stand in a warm place
  uncovered several days.  This is the authors last choice for making a
  starter, but seems to be in all the cookbooks dealing with Sourdough
  Starters.  Use only as a last resort.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter #6
 Categories: Breads
   Servings:  1
 
      1 c  Milk
      1 c  Unbleached flour
 
  Let milk stand for a day or so in an uncovered container at room
  temperature.  Add flour to milk and let stand for another couple of days.
  When it starts working well and smells right, it is ready to use. NOTE: All
  containers for starters not using yeast, must be carefully scalded before
  use.  If you are carless or do not scald them the starter will fail.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter (1 of 2)
 Categories: Breads
   Servings:  2
 
           -Bread Machine CB
 
    A true sourdough starter is nothing more than the flour and milk or water
  which sits at room temperature for several days and catches live yeast
  bacteria from the air. Most starter recipes today include yeast as an
  original ingredient as it is much easier and less time consuming. In
  addition, many sourdough bread recipes also indicate usage of yeast itself
  as it does provide a higher rising, lighter loaf.
    A sourdough starter should be kept in a glass or plastic bowl which has a
  tight fitting lid. I recommend a bowl instead of a jar as you can "feed"
  your starter right in the bowl easily. To make your starter, mix together:
  INGREDIENTS: 2 cup lukewarm milk
                2 cup bread flour
                2 1/2 tsp yeast (one package)
    Mix the starter with an electric or hand held mixer on the lowest
  setting. Cover your starter and place in a warm, draft-free location for 4
  to 7 days, gently stirring it once a day. You may notice that the mixture
  bubbles and in some cases it may even overflow the bowl. This is an
  indication that you have a healthy starter which should simply be poured
  off and discarded.
    If your starter ever changes colors, to purple, for example, discard and
  start another one.
    After allowing your starter to sit for 4 to 7 days it is ready to be
  used. Take out whatever portion your recipe calls for and put into the
  machine as you would any liquid ingredient. After removing a portion from
  the starter, the starter must be "fed". Simply add equal portions of milk
  or water and flour as was used. For example, if you used 1 cup of starter,
  replace it with 1 cup of water and 1 cup of bread flour.
    Some hints on feeding your starter: always use the same kind of flour. If
  you used bread flour in your original starter, use bread flour to feed it.
  Also, alternate between milk and water for each feeding. Since your
  original liquid ingredient was milk, the first liquid feeding should be
  with water. If you forget which you used last, that's okay, but try to
  alternate at least every other time. After feeding your starter, let it sit
  at room temperature for about one day and then refrigerate. =Continued=
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter (2 of 2)
 Categories: Breads
   Servings:  2
 
           -Bread Machine CB
 
  =Continued=
    Many cookbooks suggest stirring the starter once a day even when being
  refrigerated; I find that it is not necessary. You must, however, use a
  portion of the starter at least once a week. If you choose not to bake
  sourdough breads that often, then remove a cup of your starter and feed it
  as though you used some during the week. If this is not done, your starter
  will turn rancid and have to be replaced. Should you be away on vacation or
  otherwise not able to tend to the starter, freeze it. Upon your return,
  thaw it in the refrigerator and then remove a portion and feed it as soon
  as you are able.
    You may be thinking that this sounds too complicated, but it really is
  not, nor is the starter overly fragile. A friend of mine had the same
  starter for 14 years!
    My first few loaves of sourdough were not very sour and I feared it was
  my starter. After allowing the starter to mellow a little by sitting in the
  refrigerator and using only once a week, it and the breads became more
  sour.
    Another hint is to put the bread in on the timer cycle for early morning
  baking. The milk put in the night before adds a little more sour taste. If
  the bread is getting too sour for you, feed with water more often than
  milk. Source: The Bread Machine Cookbook by Donna Rathmell German MM by
  Cathy Svitek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough San Francisco Bread
 Categories: Breads
   Servings:  2
 
      1 tb Dry yeast
  1 1/2 c  Warm water
      1 c  Sourdough starter
      1 tb Sugar
    1/2 tb Salt
      2 tb Cider vinegar
  5 1/2 c  White flour
    1/2 ts Baking soda
           Yellow cornmeal
 
  In lg warmed bowl, sprinkle yeast over water, stir to dissolve and let
  stand until bubbly. Blend in starter, sugar, salt and vinegar. Gradually
  beat in 3 c of the flour. Beat at least 3 mins. Turn batter into a lg oiled
  glass or ceramic bowl, cover with towel and let rise in warm place 1 hr or
  until double in bulk. Combine 1 c of the remaining flour with baking soda.
  Stir batter down and add flour-baking soda mixture. Gradually add remaining
  flour to make a stiff dough. Turn out onto floured board and knead, adding
  additional flour only as needed to prevent sticking, approx 300 strokes of
  folding and turnin or until dough is smooth and elastic. Sprinkle a greased
  baking sheet with cornmeal. Form dough into 2 oblong loaves and place on
  sheet. Cover with towel and let rise in warm place 1 to 1-1/2 hr or until
  not quite double in size. With sharp razor, slash the tops of loaves
  diagonally. Mist with water and bake in 450 oven 10 mins. Reduce heat to
  400 and bake 35 mins longer or until bread tests done. For a harder crust,
  place a pan of hot water on bottom of oven and mist with water several
  times during baking. Remove pan of water after 15 mins of baking. Turn out
  onto wire rack and cool. NOTE: If you like your sourdough very dar, remove
  the baked bread from the pan or sheet and place under broiler about 2 mins,
  or until rich brown in color.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Rye Starter
 Categories: Breads
   Servings:  1
 
           NFXS18B
      2 c  Rye flour
      1 tb Yeast
  1 1/2 c  Lukewarm water
           Onion slice optional
 
  In a glass or ceramic bowl, or jar that has been scalded, combine flour and
  yeast, add water and blend well. Add onion slice, cover with platic wrap
  and pierce plastic with fork to release gases. Place in a warm, draft-free
  place, at an even 85F for 3 days.; stir several times daily. Remove onion
  slice and refrigerate until ready to use. Onion imparts a strong flavor and
  this starter can only be used with compatible rye recipes; rye starter
  without onion can be used in any rye sourdough recipe. To replenish, always
  use rye flour. If starter does not seem bubbly after replenishing and
  standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat
  starter, you may have to plan longer rising times for dough made with this
  one.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Potato-Rye Bread
 Categories: Breads
   Servings:  2
 
MMMMM-----------------------------DAY ONE----------------------------------
      1 c  Sd starter room temp
    1/4 c  Molasses
      1 c  Potato water room temp
      2 c  Whole-wheat flour

MMMMM-----------------------------DAY TWO----------------------------------
      1 c  Beef broth
    1/4 c  Yellow cornmeal
      1 c  Riced potatoes
      1 tb Yeast
    1/4 c  Lukewarm potato wate
      1 tb Salt
      4 tb Butter, melted
    1/2 ts Ground mace
    1/2 c  Rye meal (see note)
    1/2 ts Nutmeg
      2 c  Rye flour
      2 c  White flour
           Egg white wash
           Poppy seeds
 
  DAY ONE: In large warmed bowl, combine starter, molasses, potato water and
  whole-wheat flour. Stir well, cover with plastic and a heavy towel and let
  rise in warm place overnight or at least 12 hrs. DAY TWO: Bring broth to
  boil, andd cornmeal and, stirring constantly, cook 2 mins. Remove from
  heat, stir in potatoes and cool to lukwarm; add to starter mixture.
  Sprinkle yeast over lukewarm water, stir to dissolve an dlet stand until
  foamy. Add to starter mixture with salt, butter and spices. Beating
  constantly, add rye meal, rye flour and white flour. Dough will be sticky
  and heavy. Turn out onto floured board and, adding additional flour as
  needed to prevent sticking, knead 8 mins. If dough is still sticky after 5
  mins, lightlyoil board and hands and finish kneading. Dough will be
  slightly sticky to hands but should not stick to board. Form into smooth
  ball, place in oiled bowl, turn to coat all surfaces, cover wtih towel and
  let rise in warm place 1 hr or until double in bulk. Punch down and turn
  out onto floured board; knead for 20 turns. Cover with towel and let rest
  5-10 mins. Divide into 2 equal portions and form each into a long loaf.
  Place side by side on large greased baking sheet. With sharp razor, cut 3
  slashes from end to end 1/2 in deep. Brush evenly with egg white wash,
  being carful not to spill onto baking sheet, and sprinkle generously with
  poppy seeds. Let rise, uncovered, in warm place 45 mins or until almost
  double in size. Bake in oven preheated to 400 20 mins; reduce heat to 375
  and bake 30 mins longer or until bread tests done. to give top a shiny dark
  look, place under broiler and, being carful of scorching, broil until dark.
  Transfer to wire rack and cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Raisin-Oat Bread
 Categories: Breads
   Servings:  2
 
           NFXS18B
      1 c  Lukewarm evaporated milk
  1 1/2 c  Sourdough starter
    1/2 c  Molasses
    1/4 c  Honey
      4 tb Butter melted
    1/2 tb Salt
      1 ts Ground allspice
      2 c  Unprocessed rolled oats
    3/4 c  Raisins*
  2 1/2 c  White flour
 
  *Raisins are tossed lightly with a little flour. In lg warmed bowl, combine
  milk, starter, molasses, honey, butter, salt and allspice. Gradually add
  oats, a small amount at a time, mixing in well, then stir in raisins. Beat
  in flour, 1/2 c at a time, to form a stiff dough. Turn out onto floured
  board and knead 5-7 min, adding additional flour only as needed to prevent
  sticking. Form into smooth ball, place in oiled bowl, turn to coat all
  surfaces, cover with dampened towel and let rise in warm place at least 2
  hr or until double in bulk. Punch down, turn out onto board and knead
  briefly. Cover with towel and let rise 10 mins. Divide dough into 2 equal
  portions, form into loaves and place in 2 #2 loaf pans. Cover with towel
  and let rise in warm place 1-1/2 hr or until almost double in size. Bake at
  375 for 35-40 mins or until bread tests done. Turn out onto wire rack, turn
  right side up and cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Rye
 Categories: Breads
   Servings: 15
 
           -ANNA-LODI (DMSD70C)
  1 1/4 c  Sourdough starter
    1/2 c  Water
  4 1/2 ts Melted butter
    1/2 c  Barley flour
  1 3/4 c  Bread flour w/
      1 tb Gluten in bottom of cup
    3/4 c  Med rye flour
  1 1/2 ts Salt
  1 1/2 tb Sugar
  1 1/2 tb Dry milk
      3 ts Caraway seeds
      2 ts Dried onion
      2 ts Dry yeast
 
  This is a tasty; chewy bread.
   ANNA-LODI-CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Peasant Bread
 Categories: Breads
   Servings:  1
 
MMMMM---------------------DONNA G BM COOKBOOK III--------------------------
           -posted by Gaye Levy DTXT63A
  1 1/8 c  Sourdough starter
    1/2 c  Water
  1 1/4 ts Sugar
    3/4 ts Salt
  2 1/4 c  Bread flour
  1 1/2 ts Yeast
 
  This is for the medium sized loaf which, depending on how active my starter
  is at the moment, will rise to the top of my Hitachi B101.
  
  If I want an extra sour loaf, I will use the starter two or three days
  after feeding. This produces a shorter loaf with a heavier texture.
  
  For a light and fluffy loaf, I feed the starter first, then let it sit on
  the counter for 8 to 10 hours before using. I make sure it is very foamy
  when I put it in the B/M.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Pan Rolls
 Categories: Breads
   Servings: 15
 
      1 pk Dry yeast
    1/4 c  Of lukewarm water
      4 c  Of all-purpose yeast
    1/4 c  Of sugar
      1 ts Salt
     10 tb Melted and cooled butter
      1    Egg
    1/2 c  Warm milk (a little hotter
           -than body temp, about 110
           -degrees)
      1 c  Sourdough starter at room
           -temp.
 
  Dissolve yeast in warm water Stir together 2 cups of flour, the sugar and
  the salt. Add yeast mixture, half of the melted butter, the egg, the
  sourdough starter and the warm milk. Beat this mixture until smooth. Then,
  gradually beat in the remaining two cups of flour. Cover with a damp towel
  for about 45 minutes, or until it doubles in size. Butter a baking pan with
  about half of the remaining butter. Punch down the dough, and drop about 15
  large rolls on to the baking pan. Cover and let rise again for about 30
  minutes.
  
  Drip the remaining melted butter over the rolls.
  
  Pre-heat oven to 425 degrees
  
  Bake for 15-20 minutes.
  
  Makes about 15 rolls that were a hit with my sons.
  
  Recipe from "Sunset Breads", page 92.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter
 Categories: Breads
   Servings:  1
 
      2 c  Unbleached Flour
           Water To Make Thick Batter
 
  Mix flour and water to make a thick batter.  Let stand uncovered for four
  or five days, or until it begins working.  This basic recipe requires a
  carefully scalded container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter
 Categories: Breads
   Servings:  1
 
      2 c  Unbleached Flour
           Warm Milk To Make Thick Bat.
 
  This starter is the same as starter #2 but uses warm Milk instead of water.
  Use the same instructions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter
 Categories: Breads, Potatoes
   Servings:  1
 
           Unbleached Flour
           Potato Water
 
  Boil some potatoes for supper, save the potato water, and use it lukewarm
  with enough unbleached flour to make a thick batter. without yeast.  This
  is a good way to make it in camp, where you have no yeast available and
  want fast results.  This is also the way most farm girls made it in the
  olden days.  Let stand a day or so, or until it smells right.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter
 Categories: Breads, Potatoes
   Servings:  1
 
      4 c  Unbleached Flour
      2 tb Salt
      2 tb Sugar
      4 c  Lukewarm Potato Water
 
  Put all ingredients in a crock or large jar and let stand in a warm place
  uncovered several days.  This is the authors last choice for making a
  starter, but seems to be in all the cookbooks dealing with Sourdough
  Starters.  Use only as a last resort.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter
 Categories: Breads
   Servings:  1
 
      1 c  Milk
      1 c  Unbleached Flour
 
  Let milk stand for a day or so in an uncovered container at room
  temperature.  Add flour to milk and let stand for another couple of days.
  When it starts working well and smells right, it is ready to use. NOTE: All
  containers for starters not using yeast, must be carefully scalded before
  use.  If you are carless or do not scald them the starter will fail.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough French Bread
 Categories: Breads
   Servings:  6
 
      3 c  All-purpose flour (I use
           -unbleached Gold Medal)
      1 ts Salt
      1 ts Sugar
    1/2 pk Dry yeast
      1 c  Sourdough starter
 
  In a large bowl... Mix the dry yeast in body-heat water (about 1/4 to 1/2
  cup) Add 2 cups of the flour, the starter, salt and sugar and stir for
  about 10 minutes
  
  When smooth, cover with a damp towel and let rise for at least 1 1/2 hours
  
  Stir in one cup of flour, or enough to make the dough rigid.
  
  Knead dough on a well-floured bread board for 10-15 minutes Roll into a
  long loaf or form into a round ball, depending on your preference Place on
  a baking sheet sprinkled with corn meal Cover with a damp towel and let
  rise for at least 1 1/2 hours
  
  (with this recipe the long rise times allow you to enjoy a ball game, read
  the Sunday paper, trim your toe nails, and mow the lawn)
  
  Place a pan in the bottom of the oven, and fill it with boiling water
  (this, she told me, is the secret weapon)
  
  Mix 1/2 t of cornstarch in about 1/4 cup of hot water
  
  Make several diagonal slices in the top of the loaf to prevent it from
  breaking up when it fills with steam; brush the loaf with the corn starch
  mixture
  
  Place the loaf (on the bread pan sprinkled with corn meal) in the oven
  above the water pan and bake at 400 degrees for 10-12 minutes
  
  Remove from the oven, and brush again with the corn starch mixture
  
  Remove the water pan from the oven and refill it with cold water
  
  Place the bread and water pan back in oven (water pan below the bread) and
  bake for about 25 minutes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough French Bread
 Categories: Breads
   Servings:  6
 
  2 1/4 c  Bread flour
      1 c  Starter, at room temp.
    1/2 tb Yeast (I use Fermipan or Red
           -Star)
      1 tb Sugar
      1 ts Salt
    1/2 c  Tepid water (between 80 and
           -90 F)
 
  I take the starter out of the fridge 4 to 8 hours before I plan to start
  the bread. I feed it, then let it come up to room temp as it is digesting
  the feeding (1/2 cup A.P. Flour and 1/2 cup water). To start the bread, I
  measure everything but the water into the machine, set it for French Bread,
  and turn it on. I then drizzle the water into the machine slowly while it
  is running. That allows me to stop before 1/2 cup is added, should the
  flour have absorbed a lot of humidity from the air. For an extra crispy
  crust, I spray the dough lightly with water during the final rise (after
  the loaf-forming stage) and slash the top if I'm in the mood for a fancy
  look.
  
  Rye Variation
  
  Substitute 1/2 cup rye for 1/4 cup bread flour. Add 1 tsp caraway seed. May
  need a Tbs or so extra water.
  
  Sourdough Starter
  
  This starter is from the Food Processor Bread Book by the Editors of
  Consumer Guide. Published in 1980 by Simon and Schuster. ISBN
  0-671-25201-1. I have been using and abusing this starter for years.
  
  1 cup warm water 1 package active dry yeast 1/2 cup instant nonfat dry milk
  solids 1/2 cup unflavored natural yogurt 1 1/2 cups all purpose flour
  
  1. Combine water and yeast in large glass bowl, crock or other non-metallic
  container. Stir to dissolve yeast.
  
  2. Add dry milk and yogurt to yeast mixture. Beat with whisk until blended.
  Add flour and beat until smooth.
  
  3. Cover bowl tightly*. Let stand in warm place (85F) until starter has
  developed a sour aroma and is bubbly, 24 to 36 hours. Stir occasionally.
  
  4. Keep starter tightly covered in refrigerator. *
  
  5. To use, stir and pour off as much as recipe requires. Replenish
  remaining starter by blending in equal parts of flour and milk*. Cover
  tightly and let stand at room temperature until bubbly. Refrigerate.
  Starter should be used and replenished every two weeks.*
  
  In case you are wondering about those asterisks. Those are places where I
  have learned to depart from the stated instructions. BY NO MEANS, should
  you ever store your starter tightly covered! This is a great way to end up
  spending at least an hour cleaning your fridge. I keep the starter in an
  old instant coffee jar which has had the cardboard liner removed from the
  lid.
  
  This leaves a bit of a space when you screw down the lid for gas to escape.
  Even so, I don't screw down the lid all that tightly. I don't waste bread
  flour on the starter, all purpose is fine. I also have given up feeding
  milk to the starter, though I occasionally use whey leftover from making
  yogurt cheese. I have left this starter in the fridge unfed for up to six
  months and found only an inch of booze on the top that smells like cheap
  sherry. I generally stir that down with a dishwasher-safe plastic
  chopsticks and feed the beast. By next morning it is happily bubbling and
  ready to use. You will note that I feed first and then use. That way the
  starter can be doing something while it's coming up to room temperature,
  which is the best temperature to use it.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Bread
 Categories: Breads
   Servings:  3
 
      6 c  Bromated Flour
    1/4 c  (See note Below) Sugar
  1 1/2 ts (Or Less) Salt
           AFTER COMBINING THESE THREE
           -INGREDIENTS ADD,
      1 c  Of Your . . . Sourdough
           -Starter
    1/2 c  (We use Puritan Canola) Oil
  1 1/2 c  Warm Water
 
  QTY   MEASUREMENT     PREPARATION             INGREDIENT
  
  Keep starter in refrigerator except after feeding.  Feed starter every 3 to
  5 days.  To feed, remove your glass container from the refrigerator, mix
  the above "TO FEED STARTER" ingredients, and add to your starter and stir.
  
  Leave the starter out of the refrigerator un-covered for 8 to 12 hours.
  Return the container to the refrigerator for 3 to 5 days before feeding
  again. Initially I suggest that you feed the starter at least two times
  before you make your first batch of bread. (Just to build up your supply
  and allow it to work well.)  To make bread, take the starter out of the
  refrigerator and stir well and measure out one cup of the starter.  Return
  the container to the refrigerator (cover the container lightly - we lay one
  of those small styrofoam (sp) bowls on top of the container).  Mix the dry
  "TO MAKE BREAD" ingredients, then add the cup of starter, oil and warm
  water.  Mix with a wooden spoon. The dough will become stiff, but continue
  till you have a nice ball of dough and all the dry flour has been absorbed
  into the ball of dough.  Knead the ball in the pan 5 or 6 times.  Then
  place the dough in another bowl (that has been sprayed with Pam). Turn the
  dough over so that both sides have received some Pam on it. Cover the bowl
  with a dish towel and let the dough double. Have patience, cause it make
  take several hours, or overnight, plus, before the dough doubles.  (In the
  summer time we put ours out in the garage after we make it up about 9 PM,
  and the next morning it has really blossomed (more than doubled), but in
  south Texas it gets some hot from May to October.  The key is patience!
  Don't sweat it, it due course it will double, or more.  After doubling,
  turn the risen dough out on a floured surface and knead (is it knead or
  kneed - who cares - you know what I mean anyway) it sufficiently to remove
  most of the air bubbles. Divide the dough and place in bread pans that have
  been sprayed with PAM (or whatever) or use the new type that are non-stick.
  
  Let the dough rise again until above the edge of the bread pan an inch or
  two. Again, have patience with the rising - it will make it!  A suggestion
  would be to always place the dough in the warmest place you can find, but
  don't put it in the oven with the light turned on to create some warmth -
  cause it will develop an undesirable crust on top. When risen sufficiently,
  heat your oven to 350 degrees, put the bread pans in and set the timer for
  20 to 25 minutes (depending on your oven).  I would look at it after about
  20 minutes, and if the bottom of the loaf is lightly browned, take 'em out.
  We then take the loafs out of the pans and set them on wire racks on your
  counter and lightly brush the top of each loaf.  This makes 3 nice loaves.
  The dough will also make about 24 nice biscuits.
  
  Divide the dough into balls twice the size of a golf ball, and flatten out
  with the palm of your hand, then fold over and lay in a pan with about 2
  inch sides.  Let them rise sufficiently and bake as above.  Usually the
  biscuits only take 15 to 17 minutes.
  
  TO MAKE OTHER TYPES OF BREADS, ADJUST BREAD RECIPE AS FOLLOWS:
  
  Wheat Bread:  4 Cups Bromated Flour + 2 Cups Wheat Flour
  
  Oatmeal Bread: 6 Cups Bromated Flour + 1 Cup Oatmeal Flour
  
  Raisin-Cinnamon-Nut Bread: Add 1 Tbsp Cinnamon, 1/2 Cup Chopped Nuts
  (Walnuts or Pecans) and 1 Cup of Raisins.
  
  NOTE REGARDING SUGAR IN BREAD MIX:
  
  When making our bread dough, (not when feeding the starter) we use one
  packet of "Sweet One", low calorie sugar substitute - instead of the 1/4
  cup of granulated sugar.  "Sweet One" comes in a box of 50 packets.  If you
  cannot find it call 1-800-544-8610 (Took this off of the box).  We like it
  cause it seems to be the only sugar substitute that you can use for
  cooking.
  
  To soften the bread crust, brush the top of each loaf with margarine.
  
  From Ed Schwing
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter
 Categories: Breads
   Servings: 15
 
      4 c  Lukewarm water
      1 pk Activated dry yeast
      1 tb VINEGAR; VERY IMPORTANT<
    1/4 c  Sugar
      5 c  Unbleachd flour
 
  Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast
  and let it dissolve. Stir. Add vinegar, sugar and flour. Mix. Cover w/cloth
  and set in a warm place to sour..(2 to 3 days). When activity STOPS, the
  mixture flattens out. An amber colored liquor comes to the top..And it
  SMELLS.. THAT'S IT! Mix it up. It will look like whipping cream. Put it in
  a GLASS JAR with a screw type lid; place in refrigerator. IT WILL KEEP FOR
  MONTHS. Growing better as it continues to age at a very slow pace. I have
  no idea regarding conversion for use in BM. IF YOU DO.. Let ME
  know..Ho-Kay? It is super in pancakes; waffles; coffee cake; rolled
  bisquits; quick drop bisquits; cinnamon rolls; cobbler; BREAD; cake;
  oatmeal cookies; etc.. I wish you success and tasty eating.. DON'T BE
  AFRAID TO EXPERIMENT! Good Sour Baking to You for Yours.. Lyman, at Sunny,
  Reno Nevada FROM: LYMAN EDDY (HKDS25A) Reformatted by Elaine Radis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter
 Categories: Breads
   Servings:  1
 
  1 3/4 c  Flour
  1 3/4 c  Water; warm (110-115f) wate
      1 pk Yeast  ; (not rapid rise, i
      1 tb Sugar
 
  Mix well in glass, plastic or ceramic bowl.(use no metal) Sit on counter,
  cover with cloth and stir 3 x day for 5-10 days, until it separates into
  thick creamy bottom and a thin grey-yellow top (the 'wine'). Now ready to
  use. I store it on my counter as I use every 3 days or less. I store rarely
  used beer starter in fridge. Always feed (or replenish) every 10 days,
  either by removing 1 cup and throwing it away or giving away, and adding
  3/4 c flour and 3/4 c water to remainder, or by stirring in 1 tsp sugar. I
  cover with a cheesecloth, doubled. The consistency ranges from thin cream
  to cake batter, depending on proportions of flour and water, and weather.
  Oh, the starter might look "dead" to you at times, but just replenish and
  see if it starts bubbling within about 4 hours, if so, it is still alive
  and kicking. Hope I got it all in, write if you need more info... Kylli in
  sunny KC, MO FROM: KYLLIKKI FULLER (BHHJ17B)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Starter
 Categories: Breads
   Servings:  4
 
      2 c  Flour
      2 c  Water
      1    Yeast
    1/4 c  Sugar
      1 c  Milk
      1 c  Flour
 
  SOURDOUGH STARTER Combine flour, yeast and water. Let stand in a warm place
  at least 12 hours. Add: sugar, milk, and flour. Mix thouroughly. Set in
  refridgerator until ready to use in recipe. After taking batter for use in
  recipes "feed" the remaining batter with the same amounts of sugar, milk,
  and flour stated above.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Cornmeal Cakes
 Categories: Breads
   Servings:  1
 
      4 c  Flour
      2 c  Cornmeal
    1/2 c  Milk
    1/2 c  Sourdough starter
      3    Eggs
      2 ts Salt
 
  Mix all ingredients together the night before and let rise in a warm place.
  Bake on a griddle the next morning.
  
  FROM: NORMAN WILLIAMS                 DATE: 08-08-93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Bread for Bread Machine
 Categories: Breads, Breadmaker
   Servings:  6
 
  1 1/2 c  Sourdough Starter
    3/4 c  Milk
  2 1/2 tb Margarine/Butter
  2 2/3 tb Sugar
  1 1/3 tb Salt
      4 c  Bread flour
  2 1/2 ts Yeast
 
   Note: 6 servings for Large (1.5 lb) loaf, set to 4 for Medium or 3 for
  Small.
  
   Put everything in the machine in the order suggested by your manufacturer,
  lock and load on regular cycle.
  
   From: Bread Machine Cookbook (vol I) by Donna Rathmell German
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough Biscuits From Starter
 Categories: Breads
   Servings:  6
 
      1    Text Only
 
  Mix 1 pint of flour and 1 tsp of salt with 1 pint of warm water or canned
  milk. beat into a smooth batter. Keep in a warm place until well soured or
  fermented.  Add another teaspoon of salt and 1-1/2 tsp of soda dissolved in
  1/2 cup tepid water and enough flour to make the dough easy to handle.
  Knead until dough in no longer sticky, cup up into biscuits and cook in a
  pan containing plenty of grease.
  
  Oregon: End of the Trail, 1951.
  
  Origin: A Taste of Oregon Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourdough
 Categories: Breads
   Servings:  4
 
      3 c  Unbleached all-purpose
           Flour, divided
      1 ts Active dry yeast
      2 c  Hot (120F to 130F) water
      1 c  Lukewarm (100F) water
           SOURDOUGH STARTER
 
  Yield : Approximately 4 cups Difficulty: (one chocolate kiss, or easy)
  Prepartion: 10 minutes Allow at least 4 days for the starter to ferment
  before using. "Day 1: 1. In a medium bowl, stir together 2 cups of the
  flour and yeast.  Make a well in the middle of the flour/yeast mixture and
  whisk in the hot water. Continue stirring until the mixture is blended but
  not completely smooth. It is not necessary to smooth out all the lumps;
  they will dissolve as the mixture start to ferment. Cover the bowl with a
  clean towel and let the mixture sit at room temperature. Over the next 24
  hours the mixture will rise, become very bubbly and then start to recede.
  
  "Days 2 and 3: 2. Stir the mixture twice, once in the morning and once in
  the evening to invigorate the yeast and to expel the alcohol. Towards the
  end of the second day the mixture will start to thin and the surface of the
  starter will be covered with lots of tiny air bubbles. By the evening of
  the third day a thin layer of yellow-brown liquid may form on the surface
  of the starter. It is simply the alcohol given off by the yeast cells as
  they feed on the carbohydrates in the flour and multiply. Refresh the
  starter by stirring in the cup of lukewarm water (100F) and the remaining
  cup of flour. Stir until blended, but do not worry about any small lumps.
  
  "Day 4: 3. The starter is now ready to use, or it may be poured into a
  sterilzed 2 quart glass or ceramic covered crock or casserole, or a flass
  jar with a non-metal lid and refrigerated.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourest Sourdough
 Categories: Breads
   Servings:  1
 
  1 1/4 c  Sourdough starter
    1/2 c  Water
      3 c  Bread flour
      1 tb Olive oil
      2 tb Sugar
      1 ts Salt
      2 ts Yeast
 
  Set starter out on counter and bring to room temperature. Feed as you
  normally do and allow to become foamy and active. This will take 8 to 12
  hours.
  
  Put all ingredients in the B/M and set on the dough cycle. When the cycle
  is complete, remove dough and squeeze out gases. Cover with a damp towel
  and let it rest for 20 or 30 minutes. (This rest period makes the dough
  more pliable.)
  
  Sprinkle corn meal on a board and shape dough into two cylindrical loaves.
  Place loaves on a cornmeal covered baking sheet or in a special "baguette
  pan" that can be purchased at a kitchen store. Cover again with the damp
  towel and put in the refer for 12 to 24 hours.
  
  Take dough out of the refer, sprinkle with water, and let it sit out until
  the loaves are fully risen. (They will usually rise a little in the refer,
  too.)
  
  Spray again with water then bake at 375 for 30 minutes or until brown and
  crusty. If you want a really crusty bread, spray the loaf with water every
  five minutes while baking. This harder to describe than it is to do ... and
  the results are worth it!
  
  PLEASE NOTE: Depending on the temperature, humidity, and the whim of the
  starter, the bread will vary from batch to batch. Sometimes it is very sour
  and dense while other times it is mildly sour and fluffy inside. Each batch
  is unique...but it is always good. I found that using the special pan
  helped the baguettes keep their shape. The pan is well worth the fifteen
  bucks.
  
  You can also vary the flavor of the bread by using more or less sugar or by
  substituting 1 TBL of vinegar for 1 TBL of water. Another variation is to
  use flat beer instead of water in either the recipe or when feeding the
  starter.  (Be sure to separate your starter into two batches first so that
  you do not contaminate the orignal pot.)
  
  Everytime I share this recipe, I get notes saying this is the beat
  sourdough ever!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sourest Sourdough
 Categories: Breads
   Servings:  6
 
  13/16 c  Sourdough starter
    1/3 c  Water
      2 c  Bread flour
    2/3 tb Olive oil
  1 1/3 tb Sugar
    2/3 ts Salt
  1 1/3 ts Yeast
 
  Set starter out on counter and bring to room temperature. Feed as you
  normally do and allow to become foamy and active. This will take 8 to 12
  hours.
  
  Put all ingredients in the B/M and set on the dough cycle. When the cycle
  is complete, remove dough and squeeze out gases. Cover with a damp towel
  and let it rest for 20 or 30 minutes. (This rest period makes the dough
  more pliable.)
  
  Sprinkle corn meal on a board and shape dough into two cylindrical loaves.
  Place loaves on a cornmeal covered baking sheet or in a special "baguette
  pan" that can be purchased at a kitchen store. Cover again with the damp
  towel and put in the refer for 12 to 24 hours. Take dough out of the refer,
  sprinkle with water, and let it sit out until the loaves are fully risen.
  (They will usually rise a little in the refer, too.)
  
  Spray again with water then bake at 375 for 30 minutes or until brown and
  crusty. If you want a really crusty bread, spray the loaf with water every
  five minutes while baking. This harder to describe than it is to do ... and
  the results are worth it!
  
  PLEASE NOTE: Depending on the temperature, humidity, and the whim of the
  starter, the bread will vary from batch to batch. Sometimes it is very sour
  and dense while other times it is mildly sour and fluffy inside. Each batch
  is unique...but it is always good. I found that using the special pan
  helped the baguettes keep their shape. The pan is well worth the fifteen
  bucks.
  
  You can also vary the flavor of the bread by using more or less sugar or by
  substituting 1 TBL of vinegar for 1 TBL of water. Another variation is to
  use flat beer instead of water in either the recipe or when feeding the
  starter.  (Be sure to separate your starter into two batches first so that
  you do not contaminate the orignal pot.)
  
  Everytime I share this recipe, I get notes saying this is the best
  sourdough ever! (Comments by P.REYNOLDS - GEnie)
  
  Posted by:  Gaye Levy (DTXT63A) - Prodigy Reposted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southern Cornbread
 Categories: Breads
   Servings:  6
 
      2 tb Oil or shortening
      2 c  White cornmeal
      2 tb All-purpose flour
      2 ts Baking powder
      1 ts Baking soda
      2 c  Buttermilk
      1    Egg
 
  Heat oil in a 9-inch cast iron skillet in the oven at 450F.
  
  Mix together the dry ingredients.  Combine egg and buttermilk and stir into
  the dry ingredients.
  
  Swirl hot skillet until inside is coated with oil.  Pour batter into the
  hot pan.  Bake 20 to 25 minutes or until browned.  Invert over a plate and
  cut into wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southern Gems
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Flour
      1 c  Corn meal
      1 c  Graham flour
      1 c  Brown sugar
      1 ts Salt
      5 ts Baking powder
      1 ea Egg
      2 c  Milk
      3 tb Butter; melted
 
  Sift dry ingredients, add milk and beaten egg, Beat until smooth, add
  melted butter. Pour in muffin tins, bake 20 - 25 minutes.
  
  Note: No temperature given. Assume moderate 350 - 400 F. oven.
  
  Source: Mrs. Bessie J. Wade, Acme Grange, Lorain County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southern Spoon Bread
 Categories: Breads, Osg
   Servings:  1
 
  1 1/2 c  Scalded milk
    1/2 c  Corn meal
    1/2 ts Salt
      1 tb Butter
      2 tb Flour
      1 ts Baking powder
      1 ea Egg
 
  Stir dry ingredients in the milk. Add beaten egg and melted butter. Bake 30
  minutes in moderate oven.
  
  Note: Moderate oven is 350 - 400 F.
  
  Source: Margaret A. Harvey, Zane Grange, Logan County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spaetzle
 Categories: Breads
   Servings:  2
 
  1 1/2 c  Flour
    1/4 ts Salt
      1 ds Nutmeg
      2    Eggs, slightly beaten
    1/2    To 3/4 c milk
      8 c  Water
    1/4 ts Salt
 
  SOURCE: Natl Cooking Echo 19 Jun 90
  
  Contributed to the echo by: Debra Heng Originally from: Pillsbury
  
  Also, care to swap spaetzle recipes? Here's mine, from Pillsbury. They're
  delicious with chicken paprikash or in a minestrone-style soup.
  
  SPAETZLE
  
  Lightly spoon flour into measuring cup; level off. In large bowl, combine
  flour, 1/4 tsp salt and nutmeg. By hand, beat eggs into flour mixture.
  Gradually adding milk, stirring constantly until mixture forms a smooth,
  soft, moist dough. If dough is too thick, add additional milk 1 T at a
  time. Dough should easily flow through holes in a colander when pressed
  with a spoon.
  
  In large pot, bring water and remaining salt to a boil. Press spaetzle
  dough, a small amount at a time, through colander with large holes (not
  slits), or drop by 1/4 tspful, into the boiling water. After water returns
  to a boil, cook uncovered for 5-7 minutes or until tender, stirring
  occasionally. Remove with a slotted spoon; drain. Repeat with the remaining
  dough. Use in soups, stews, tossed in with veggies, or as a buttered side
  dish. Makes 2-1/2 cups. Can be made a
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sparkling Bread
 Categories: Breads
   Servings:  1
 
      3 c  Self-rising flour
    1/3 c  Sugar
  1 1/2 c  Blanc de noir sparkling wine
           Melted butter
 
  From Karen Mach, Chateau Ste. Michelle.
  
  In a large bowl combine the flour, sugar and sparkling wine. Cover with
  plastic wrap and let stand in a warm place until it begins to rise, about
  30 minutes.  Place the dough in a buttered loaf pan and let it continue to
  rise for another 30 minutes. Drizzle melted butter on top of the loaf. Bake
  in a preheated 350 degrees F oven for 50 to 60 minutes or until golden
  brown.
  
  Makes 1 loaf.
  
  From:  SERVE WITH CHAMPAGNE by Hilde Gabriel Lee with Allen Lee, Ten Speed
  Press, Berkeley.  1988.  ISBN 0-89815-274-7 Shared by: Karin Brewer,
  Cooking Echo, 3/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spells Berry Crescent Dinner Rolls
 Categories: Breads, Pitzer
   Servings: 32
 
      2 pk Active Dry Yeast
    3/4 c  Warm Water (110 to 115
           -degrees F.)
    1/2 c  Sugar
      1 ts Salt
      2 lg Eggs
    1/2 c  Shortening (Part Butter)
      4 c  Unbleached Flour
 
  Butter Or Regular Margarine, Softened
  
  In a large mixing bowl, dissolve the yeast in the warm water. Stir in the
  sugar, salt, eggs, shortening and half of the flour into the yeast mixture.
  Add the remaining flour blending until smooth. Scrape the dough from the
  sides of the bowl and cover with a cloth dampened in warm water. (The cloth
  should feel wet, but not be so wet that water drips onto the dough.) Let
  rise in a warm place (85 degrees F.), until doubled, about 1 1/2 hours.
  Divide the dough in half, rolling each half into a 12-inch circle 1/4 inch
  thick.  Spread with the soft butter and cut each circle into 16 wedges.
  Roll up each wedge beginning at the largest end. Place, point side down, on
  a greased baking sheet. Curve to form crescents. Cover and let rise until
  double, 1 hour.  Preheat the oven to 400 degrees F and bake for 12 to 15
  minutes, or until they are a rich golden brown. Brush with soft butter.
  Makes 32 crescent rolls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spice Bread (Irish): [aran Spiosrai]
 Categories: Breads
   Servings:  8
 
     10 oz Flour
      2 ts Baking powder
    1/2 ts Baking soda
      1 ts Mixed spice *
    1/2 ts Ground ginger
      4 oz Light brown sugar
      2 oz Chopped candied peel
      6 oz Raisins, plain or golden
      4 oz Butter
      6 oz Golden syrup **
      1 lg Egg, beaten
      4 tb Milk
 
  *  Equal parts of cinnamon, nutmeg and allspice.  ** Lyons' Golden Syrup,
  carried in some fancy groceries.  If you can't find it, use Karo golden
  corn syrup. Sift the flour with the soda and baking powder, and the mixed
  spice and ginger: then add the brown sugar, chopped peel and raisins: mix.
  Make a well in the center. Melt the butter with the syrup over low heat,
  then pour into the well in the mixture. Add the beaten egg and milk and mix
  very well.  Pour into a greased 2-lb loaf pan and bake in a preheated oven
  at 325 F for 40-50 minutes, or until it tests done.  This bread will keep
  moist for several days, and actually improves somewhat during this period.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spice Muffins
 Categories: Breads, Muffins, 1941
   Servings:  6
 
      2 c  Flour
      1    Egg, well beaten
    1/2 c  Sugar
      1 c  Milk
    1/4 c  Melted shortening
      1 ts Ginger
      1 ts Nutmeg
      1 ts Cinnamon
      3 ts Baking powder
      1 ts Salt
 
  Sift flour, measure, and sift with spices, baking powder, and salt. Combine
  egg, sugar, shortening, and milk.  Add dry ingredients. Beat only until
  smooth.  Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425 F)
  15-20 minutes.  12 servings. Mrs. Charles Colgrove, Jersey City, NJ.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Macoun Apple Bread with Walnuts
 Categories: Breads
   Servings:  6
 
      2 tb Butter
      1    Macoun apple, peeled, cored
           -and diced
    1/4 c  Walnuts, chopped
      6    Eggs, separated
      6 tb Sugar
      2 c  Whole wheat flour, sifted
    1/2 ts Nutmeg
    1/2 ts Cinnamon
 
  Preheat oven to 350F. Melt 1 tbls. butter in skillet, and saute apple and
  walnuts until apple is softened. Set aside to cool. Beat egg whites until
  stiff. Combine sugar and egg yolks. Gradually fold beaten egg whites into
  yolks. Fold in flour. Add apples, walnuts and spices, being careful not to
  overmix or batter will deflate. With remaining buter, grease a 8x4x3inch
  loaf pan. Gently pour batter into pan and bake for 30 to 40 minutes, until
  a toothpick inserted in the center comes out clean.
  
  Servings 6 to 8
  
  From the cookbook "Apples" by Robert Berkley
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Peach Bread
 Categories: Breads
   Servings:  4
 
      2 c  Starter
  1 1/2 c  Cold water
  1 1/2 c  White flour
  1 1/2 c  Syrup from commercial or
           -home-canned spiced peaches
      6 oz Box peach flavored gelatin
    1/2 c  Warm water
      1 ts Sugar
    1/2 ts Ginger
      1 pk Dry yeast
      1 c  Dried skim milk powder
      3 c  White flour
    1/2 ts Yellow food coloring (if
           -desired)
    1/2 c  Soft butter
  1 1/2 ts Salt
  3 1/2 c  White flour
 
  Empty starter from glass jar into large mixing bowl.  Add 1-1/2 cups cold
  water and 1-1/2 cups flour.  Beat thoroughly.  Cover tightly and set in a
  warm place 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.
  Heat 1-1/2 cups spiced peach syrup.  Dissolve 1 large box peach gelatin in
  it and cool to just warm.  Mix 1/2 cup warm water, 1 tsp. sugar, 1/2 tsp.
  ginger and 1 pkg. dry yeast.  Set in warm place until foaming nicely. Pour
  the 2 cups of reserved starter into mixing bowl. Add the peach syrup and
  gelatin, 1 cup dried skim milk, 3 cups white flour and 1/2 tsp. yellow
  coloring (the bread will have a rather dull cream color without it). Beat
  thoroughly.  Add the dry yeast mixture as soon as ready and beat again. Add
  1/2 cup soft butter, 1-1/2 tsp. salt and 2-1/2 cups white flour. Stir until
  the dough clears the bowl. Spread the remaining 1 cup flour on pastry
  board.  Turn out dough (it will be very soft) and knead thoroughly using a
  little more flour if necessary to make a smooth, non sticky dough. Return
  to the bowl, brush top of dough with butter, cover and set in warm place to
  rise (this dough is rather slow so give it plenty of time). When light,
  turn out, knead well, divide and shape as desired. Place in buttered pans,
  brush tops with butter, cover and set in warm place until light. Bake in
  oven preheated to 350 degrees for about 45 minutes for loaves, 25 minutes
  for rolls. This recipe makes 4 high, well-rounded small loaves.
  
  From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Apricot Oat Muffins
 Categories: Muffins, Breads
   Servings:  6
 
      2 c  Unbleached Flour, Sifted
    1/2 c  Sugar
      3 ts Baking Powder
      1 ts Salt
      2 ts Pumpkin Pie Spice
    1/2 c  Quick-Cooking Oats
      1 c  Chopped Dried Apricots
    1/2 c  Chopped Walnuts
      2 lg Eggs, Slightly Beaten
  1 1/3 c  Milk
    1/4 c  Vegetable Oil
 
  Sift together flour, sugar, baking powder, salt and pumpkin pie spice into
  large mixing bowl.  Stir in oats, apricots, and walnuts. Combine eggs, milk
  and oil in small bowl; blend well.  Add all at once to dry ingredients,
  stirrin just enough to moisten.  Spoon batter into greased 3-inch
  muffin-pan cups, fill 2/3rds full. Bake in 350F oven 30 minutes or until
  golden brown.  Serve hot with butter and homemade jam or jelly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Pineapple Zucchini Bread
 Categories: Breads
   Servings:  6
 
      3    Eggs
      3 c  All-purpose flour
      1 c  Oil
      2 ts Baking soda
      2 c  Granulated sugar
      1 ts Salt
      2 ts Vanilla
    1/2 ts Baking powder
      2 c  Coarsely grated, unpeeled
  1 1/2 ts Cinnamon
      1 cn Crushed pineapple, drained
    3/4 ts Nutmeg
      1 c  Finely chopped nuts
      1 c  Currants
 
  In large bowl of electric mixer, beat eggs. Add oil, sugar and vanilla.
  Continue to beat until thick and foamy. With a spoon, stir in zucchini and
  pineapple. In large bowl, combine flour, baking soda, salt, baking powder,
  cinnamon and nutmeg. Stir into zucchini mixture until blended. Add nuts and
  currants. Stir until blended. Divide batter evenly between 2 greased and
  floured 9" x 5" x 3 " loaf pans. Bake at 350 degrees F for 60 minutes or
  until loaves test done. Cool in pans for 10 minutes. Turn out on wire cake
  racks to cool completely.
  
  Yields: 2 loaves
  
  From: Winnipeg Hydro Home Economists Zucchini Booklet
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Pumpkin Muffins
 Categories: Muffins, Breads
   Servings:  6
 
  1 1/2 c  Unsifted all purpose flour
    1/3 c  Sugar
      1 tb Baking powder
    1/2 ts Salt
    1/2 ts Ground cinnamon
    1/2 ts Ground nutmeg
      1 lg Egg
    1/2 c  Milk
      1 c  Pumpkin puree
    1/4 c  (1/2 stick) butter or
           -margarine, melted
    1/2 c  Golden raisins.
 
  Spicy Pumpkin Muffins
  
  Heat oven to 400.  Grease 12 muffin cups. In a bowl, combine dry
  ingredients and blend well. Beat egg with milk, pumpkin and butter until
  smooth. Stir pumpkin mixture into dry ingredients and blend until
  moistened. Stir in raisins. Spoon into muffin cups and bake until lightly
  browned--15 to 20
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spider Corn Cake
 Categories: Breads
   Servings: 12
 
  2 1/2 c  Milk, divided
      2 ts Vinegar
      2    Eggs
    1/4 c  Granulated sugar
      1 ts Baking soda
      1 ts Salt
  1 2/3 c  Yellow cornmeal
    1/3 c  All-purpose flour
      2 tb Butter or margarine, melted
 
  Preheat oven to 375 degrees F. In small bowl combine 1 cup of the milk with
  vinegar to make sour milk; set mixture aside. In medium bowl beat eggs and
  sugar together. Mix in sour milk, 1 cup fresh milk, baking soda, and salt.
  Stir in cornmeal and flour, mixing until smooth. Pour butter into 10 inch
  cast-iron skillet, tipping skillet to coat bottom and sides. Pour in
  batter. Pour remaining 1/2 cup fresh milk over top. Bake 30-35 minutes
  until golden brown. Cut into 12 wedges; serve immediately. Serves 12.
  
  Per Wedge: Calories 156, Protein 5 g, Carbohydrates 23 g, Fat 5 g, Dietary
  Fiber 2 g, Cholesterol 48 mg, Sodium 266 mg.
  
  SOURCE: *Modern Maturity, February-March 93 Posted By: Jim Bodle 3/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach Bread
 Categories: Breads, Cheese
   Servings:  6
 
      1 c  Bisquick flour
    1/4 c  Oil
      3    Eggs
      1 tb (about) chopped onion
 
  Less than full pkg. frozen chopped spinach (thaw and squeeze) 1 cup
  mozzarella cubed, (about 2 thick slices cubed) 1/2 cup (about) Romano or
  Parmesan grated cheese
  
  Grease small loaf pan (do not flour).  Mix all of above ingredents together
  (by hand-do not use mixer), will be lumpy.  Pour into loaf pan. Bake about
  30/45 mins. at 350 degrees.  Can be served hot or cold- slice to desired
  thickness.
  
  Note:  I beat eggs by hand before adding to other ingredients
  
  From: Millie Biunno New Jersey Quarter Horse Champion Recipes Shared By:
  Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spinach Feta Strudel
 Categories: Breads
   Servings:  6
 
      2 pk Of strudel leaves
      2 lb Fresh spinach
      3 tb Olive oil
  1 1/2 c  Finely chopped onion
      4 tb Butter/margerine
      5    Eggs--beaten
    1/2 c  Chopped scallions, green
           -part included
    1/2 lb Greek feta cheese--chopped
    1/2 c  Chopped dill
    1/2 c  Finely chopped parsley
           Salt and freshly ground
           -pepper to taste
    1/2 lb Sweet butter--melted
 
  Spinach Feta Strudel
  
  Remove packages of strudel leaves from the refigerator at least 3 hours
  before using.  Wash the spinach in several changes of water.  Dry it and
  cut into 2-inch lengths. Cook it in oil till wilted. Drain. Brown the
  onions in butter. Mix the onions, eggs, scallions, cheese, dill and
  parsley.  Add the spinach and season with salt and pepper. Preheat oven to
  350 F.  Butter two 8 X 8 X 2-inch pans. Cut 2 strudel leaves into 6 squares
  each by cutting into thirds lengthwise and in half across (keep the
  remaining strudel leaves covered to prevent drying). Place 1 of the squares
  in the prepared pan and brush with melted butter. Repeat with the remaining
  11 strudel sqaures, placing each on top of the last. Spread with half of
  the spinach-cheese filling and cover with 12 more strudel sqaures, brushing
  each with butter. Repeat the process with the remaining ingredients for a
  second pan. With a sharp knife, cut through the top to mark it into 2-inch
  squares.  Bake 1 hour or till brown and very puffy. Cut into squares and
  serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spoon Bread
 Categories: Breads
   Servings:  6
 
      1 cn Cream-style corn (1 lb can)
    3/4 c  Milk
    1/3 c  Shortening
      2    Eggs; lightly beaten
      1 c  Cornmeal
    1/2 ts Baking soda
      1 ts Baking powder
      1 ts Salt
      4 oz Canned diced green chiles
           - drained
  1 1/2 c  Shredded cheddar cheese
 
  Combine corn, milk, shortening, eggs, cornmeal, soda, baking powder, salt,
  drained chiles and cheese and mix well. Pour into greased 9-inch square
  pan. Bake at 400F 45 minutes until golden. Serve hot.
  
  The actor who played Festus in the old "Gunsmoke" TV series gave us this
  recipe for spoon bread, which he serves with cornmeal-coated sand dabs.
  
  Created by: Ken Curtis
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spoon Bread
 Categories: Breads, 1941
   Servings:  6
 
      2 c  Cornmeal
  2 1/2 c  Boiling water
  1 1/2 ts Salt
      2    Eggs, separated
  1 1/2 c  Sour milk
      1 ts Baking soda
      2 tb Melted shortening
 
  Add cornmeal gradually to boiling water, stirring constantly. Let cool. Add
  shortening, salt, egg yolks, milk, and baking soda. Beat about 2 minutes
  and fold in stiffly beaten egg whites. Pour into well-oiled baking dish and
  bake in  hot oven (435 F) about 40 minutes. 6 servings. - Grace Viall Gray,
  Glen Ellyn, Ill. The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Squaw Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      1 tb Brown sugar
      2 c  Bread flour
      1 c  Whole wheat flour
      1 c  Rye flour
    1/4 c  Instant nonfat dry milk
           -powder
  1 1/2 ts Salt (Use ingredients at
           -room temperature.)
           Liquify in blender:
  1 1/4 c  Warm water
  2 3/4 tb Oil
      2 tb Honey
      2 tb Raisins
      2 tb Brown sugar
 
  "Here's a take-off of an American Indian creation with a crispy crust. It's
  a rich, slightly sweet and definitely interesting bread."
  
  Combine water, oil, honey, raisins, and brown sugar and blend till liquid.
  Add dry ingredients in the order listed, pour in liquid, select white bread
  and push "Start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Squaw Bread
 Categories: Breads
   Servings:  6
 
      2 c  Flour
      3 ts Baking powder
    1/4 ts Salt
      1 c  Lukewarm water
      2 tb Sugar
 
  Let the dough rise about 15 minutes after kneading it. Shape it like
  biscuit dough. Pierce each piece with a knife and fry until done in deep
  fat.
  
  SOURCE:*Pauline Seneca, Cayuga, Iroquois Cookbook SHARED BY: Jim Bodle
  10/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Squaw Bread
 Categories: Breads
   Servings:  4
 
      2 c  Water
    1/3 c  Oil
    1/4 c  Honey
    1/4 c  Raisins
      5 tb Brown sugar
      2 pk Dry yeast
    1/4 c  Warm water
  2 1/2 c  Unbleached all-purpose flour
           -(about)
      3 c  Whole wheat flour
  1 1/2 c  Rye flour
    1/2 c  Instant nonfat milk powder
  2 1/2 ts Salt
           Cornmeal
           Butter; melted
 
  Combine water, oil, honey, raisins, and 4 tablespoons brown sugar in
  blender container. Blend to liquefy. Soften yeast in warm water with
  remaining 1 tablespoon brown sugar. Sift together 1 cup unbleached flour, 2
  cups whole wheat flour, 1 cup rye flour, nonfat milk powder and salt in
  large bowl. Add honey mixture and yeast. Beat with mixer at medium speed
  until smooth, about 2 minutes. Gradually stir in enough of remaining flours
  to make soft dough that leaves sides of bowl. Turn out onto floured surface
  and knead until smooth and satiny, 10 to 12 minutes. Place dough in lightly
  greased bowl and turn to grease other side. Cover and let rise until
  doubled, about 1 1/2 hours. Punch down and let rest 10 minutes. Shape into
  4 round loaves. Place 2 loaves on each of 2 lightly greased baking sheets
  sprinkled with cornmeal. Cover and let rise in warm place until light and
  doubled in size, about 1 hour. Bake at 375F 30 to 35 minutes. Cool on
  racks. While still hot, brush with melted butter.
  
  Makes 4 loaves
  
  Created by: Marilyn Martell
  
  (C) 1992 The Los Angeles Times
 
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      Title: Standard Course Bread for Bread Makers
 Categories: Breads
   Servings:  5
 
      7 oz WATER (210 ML)
      2 c  BREAD FLOUR
      1 tb NONFAT DRY MILK
  1 1/2 tb SUGAR
      1 ts SALT
      1 tb BUTTER
  1 1/2 ts DRY YEAST
 
  PLACE INGREDIENTS IN BREAD MAKER IN THE ORDER SHOWN.  NOTE: WHEN ROOM
  TEMPERATURE IS HIGH (OVER 82 DEGREES), USE COLD WATER (ABOUT 41 DEGREES).
  WHEN ROOM TEMPERATURE IS UNDER 50 DEGREES USE LUKEWARM WATER (ABOUT 100
  DEGREES).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Apricot Bread
 Categories: Breads
   Servings:  1
 
    3/4 c  Rolled oats
    2/3 c  Brown rice flour
    1/4 c  Amaranth flour
      1 ts Baking soda
    1/2 c  Almonds
    3/4 c  Boiling water
    1/3 c  Molasses or honey
    1/2 ts Pure almond extract
    1/2 c  Dried apricots
 
  Servings: Makes 1 loaf.
  
  In a large bowl, combine the oats, rice flour, amaranth flour and baking
  soda.
  
  Grind the almonds to a fine powder in a blender.  Gradually add enough
  water to bring the level up to 1 cup.  With the machine running, add the
  molasses or honey and almond extract.  Add the apricots and process with a
  few on/off turns to chop them; do not puree.
  
  Pour the liquid mixture into the flour bowl.  Stir to mix.  Turn out into
  an oiled 1 qt. mold or 1 lb can.  Cover with a square of wax paper or foil
  (shiny side down); tie wax paper securely with a piece of string.
  
  Place the mold on a wire rack in a Dutch oven or large stockpot. Add enough
  boiling wate to the pot to come halfway up the sides of the mold. Cover the
  pot tightly, and steam the bread over med-low heat for 2 hours. Do not
  remove the cover during the cooking time.
  
  Remove the mold from the pot.  Cool the bread in the mold for 15 min, then
  turn out onto a wire rack to cool completely.  For best results, slice with
  a serrated knife.
  
  Variations:  Replace the rice flour with 1/3 c rice polish and 1/3 c rice
  bran.  You can also replace the amaranth flour with either 1/4 c soy flour,
  1/4 c white buckwheat flour or 1/4 c ground sunflower seeds.
  
  Courtesy of Theresa Merkling. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Apricot/amaranth Bread
 Categories: Breads
   Servings:  1
 
    3/4 c  Rolled oats
    2/3 c  Brown rice flour
    1/4 c  Amaranth flour
      1 ts Baking soda
    1/2 c  Almonds
    3/4 c  Boiling water
    1/3 c  Molasses or honey
    1/2 ts Pure almond extract
    1/2 c  Dried apricots
 
  In a large bowl, combine the oats, rice flour, amaranth flour and baking
  soda.
  
  Grind the almonds to a fine powder in a blender.  Gradually add enough
  water to bring the level up to 1 cup.  With the machine running, add the
  molasses or honey and almond extract.  Add the apricots and process with a
  few on/off turns to chop them; do not puree.
  
  Pour the liquid mixture into the flour bowl.  Stir to mix.  Turn out into
  an oiled 1 qt. mold or 1 lb can.  Cover with a square of wax paper or foil
  (shiny side down); tie wax paper securely with a piece of string.
  
  Place the mold on a wire rack in a Dutch oven or large stockpot. Add enough
  boiling wate to the pot to come halfway up the sides of the mold. Cover the
  pot tightly, and steam the bread over med-low heat for 2 hours. Do not
  remove the cover during the cooking time.
  
  Remove the mold from the pot.  Cool the bread in the mold for 15 minutes,
  then turn out onto a wire rack to cool completely.  For best results, slice
  with a serrated knife.
  
  Makes 1 loaf.
  
  VARIATIONS:  Replace the rye flour with 1/3 c rice polish and 1/3 c rice
  bran.  You can also replace the amaranth flour with either 1/4 c soy flour,
  1/4 c white buckwheat flour or 1/4 c ground sunflower seeds.
  
  Posted by Theresa Merkling. Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Brown Bread
 Categories: Breads, 1941
   Servings:  6
 
    3/4 c  Molasses
      1 c  Corn-meal
  1 1/3 ts Baking soda
      1 ts Salt
      2 c  Sour milk
      1 c  White flour
      1 c  Graham flour
      1 ts Baking powder
 
  Sift flour, baking soda, salt, and baking powder together.  Add corn-meal
  and graham flour.  Combine sour milk and molasses.  Add dry ingredients and
  stir well.  Fill well-oiled 1-pound cans or molds 2/3 full. Cover closely
  and steam 3 hours. A granular cereal may be substituted for the corn-meal.
  The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Brown Bread
 Categories: Breads, Osg
   Servings:  1
 
      2 c  Graham flour
    1/2 c  Flour; white
      1 c  Milk; sour
    1/2 c  Milk; sweet
    1/2 c  Sugar
      2 tb Molasses; w. o.
    1/2 ts Salt
      2 ts Baking soda
    1/2 c  Raisins
 
  Pour in well greased pan and steam for 3 hours.
  
  Note: I assume ingredients should be combined to form a batter. Molasses
  called for was W. O. Molasses. Do not know if this is dark or light. May
  not matter.
  
  Source: Emma Blair, Newbury Grange, Geauga County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Rye Bread
 Categories: Breads, 1941
   Servings:  6
 
      1 c  Rye flour
      1 c  Corn-meal
    3/4 c  Molasses
      2 c  Water
      1 ts Salt
      1 ts Baking soda
    1/2 c  Raisins
      1 c  Graham flour
 
  Combine ingredients.  Fill well-oiled 1-pound cans 2/3 full. Cover closely
  and steam 2 hours. Florence Taft Eaton, Concord, MA.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stephanie's Cinnamon Rolls (Cinnabons)
 Categories: Breads
   Servings:  6
 
    1/2 c  Warm water
      2 pk Dry yeast
      1 sm (3 1/2 oz) pkg. instant
           -vanilla pudding
      2 c  Milk
    1/2 c  Margarine, melted
      2    Eggs, beaten
      1 ts Salt
      8 c  Flour
 
  ~+---Here is the complete recipe-------
  
  In small bowl, combine water, yeast and sugar. Stir until dissolved. Set
  aside.  In large bowl take the pudding mix and milk and prepare according
  to package directions.  Add margarine, eggs and salt. Mix well. Then add
  the yeast mixture. Blend together and gradually add flour and knead until
  smooth.  Place in a very large greased bowl.  Cover and let rise until
  doubled.  Punch down and let rise again. Then roll out on lightly floured
  surface to 34 X 21 inches. Take 1 cup margarine melted, and spread over
  surface.  In small bowl, mix 2 cups brown sugar and 6 Tablespoons cinnamon.
  Sprinkle all over top of surface.  Roll up from long end very tightly. With
  a knife put a notch every 2 inches. Now with a string or I prefer a
  thread*, place under roll by notch and criss-cross over to cut roll. (*This
  makes nice clean cuts!)  Place on greased baking pan, 2" apart. Take hand
  and lightly press down roll.  (JUST A LITTLE...IT HELPS HOLD IT TOGETHER!)
  Cover and let rise till doubled again. Bake at 350 degrees for 15 to 20
  minutes.  Take them out when they start to turn golden brown. Do not
  overbake!  Frost warm rolls with the following: CREAM CHEESE FROSTING 8 oz.
  softened cream cheese 1/2 cup margarine, softened 1 tsp vanilla 3 cups
  powdered sugar About 1 Tb. milk (just enough to fluff)
  
  Combine all ingredients and mix till smooth.  Spread on very warm rolls.
  
  NOTE:  You can make these the night before.  Mix up the recipe and let it
  rise once.  Punch down and cover for the second rising, putting in the
  refrigerator overnight to slowly rise. In the morning let it complete
  rising, roll it out and finish it up. They also freeze well and can be
  warmed up in the microwave nicely!
  
  "I  only use 1/2 cup margarine in the filling. Stephanie said her original
  recipe only called for 4 teaspoons cinnamon but we like it with a lot so we
  use the 6 Tablespoons.  Half the recipe for Bread Machines." --Cindy in
  WA--
  
  Note:  To have these in the morning:  After rolling the dough with the
  filling, slice and divide into pans (can use 9" baking pans). Cover with
  foil and freeze (before rising). The night before you want to have these
  for breakfast, remove from freezer just before going to bed and set the
  pans on kitchen counter.  They will thaw, come to room temperature and rise
  in time for breakfast.
  
  You can make them all the way through baking and frosting and then put them
  in the freezer.  When you want them, let them defrost on their own and then
  microwave for about 15 seconds on high.
  
  Posted by:  Cynthia Alldredge (DWWJ72A) - Prodigy Reposted by: Debbie
  Carlson - Cooking Echo
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sticky Orange Muffins
 Categories: Muffins, Breads
   Servings: 12
 
      2    Oranges
    1/4 c  Honey
      2 c  Flour
    1/2 c  Uncooked oatmeal
           -(not instant)
      1 tb Baking powder
      1 ts Salt
    1/2 c  Sugar
      2    Eggs; slightly beaten
    2/3 c  Milk
  5 1/2 tb Butter; melted
 
  PREHEAT OVEN TO 400F. Either grease the muffin pans or line them with paper
  baking cups. Using the small side of the grater, grate the rind from the
  oranges, removing only the bright orange part, and set aside. With a small,
  sharp knife, remove all the remaining peel and, if necessary, trim the
  oranges all around so that the slices will fit into the bottom of your
  muffin pans. Cut the oranges into slices about 1/4-inch thick, pick out all
  the seeds and set the slices aside. Put about 1 teaspoon honey in the
  bottom of each muffin cup, and place an orange slice on top. Combine the
  flour, oatmeal, baking powder, salt and sugar in a large mixing bowl, and
  stir with a fork or wire whisk to mix. Add the reserved grated orange rind,
  the eggs, milk, and melted butter, and stir just until mixed. Spoon the
  batter over the orange slices, filling each cup about 2/3 full. Bake for
  15-to-20 minutes, or until a toothpick inserted in the center of a muffin
  comes out clean. Remove from the oven and serve warm.
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Bread
 Categories: Breads
   Servings:  6
 
           Jim Vorheis
  1 1/4 c  Vegetable oil
      4    Eggs
     20 oz Fresh strawberries or
           -unsweetened frozen
           Strawberries, thawed,
           -undrained
      3 c  All-purpose flour
      1 ts Baking soda
      1 ts Salt
  1 1/2 ts Ground cinnamon
      2 c  Sugar
  1 1/2 c  Chopped pecans
 
  Beat oil and eggs until fluffy.  Add strawberries and mix well. combine
  flour, soda, salt, cinnamon and sugar and add to egg mixture, stirring
  until well blended.  Stir in chopped pecans. Pour batter into 2 greased and
  lightly floured 9x5-inch loaf pans. Bake at 325 F for 1 hour and 15 minutes
  or until a wooden pick inserted in center comes out clean.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
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      Title: Strawberry Strudel
 Categories: Breads
   Servings:  6
 
      3 c  Flour
      1 ts Baking flour (?)
  1 1/2 ts Salt
    1/2 c  Melted butter
      2    Beaten eggs
      1 c  Of evaporated milk
      2 tb Lemon juice
    1/4 c  Fresh strawberry jelly
      2 c  Of chopped ripe apples
    1/2 c  Of nut meats
    1/4 c  Sugar
      2 ts Cinnamon
 
  and separately hot strawberry sauce
  
  Sift the flour with the baking powder and salt.  Combine the beaten eggs
  with melted butter and lemon juice. Add the liquid ingredients to the
  sifted dry ingredients and mix lightly to a smooth dough.  Divide the dough
  into two portions and roll out on a floured surface.  Spread the dough with
  the strawberry jelly, then the chopped apples and nut meats. Sprinkle over
  with cinnamon and sugar and roll each section like a jelly roll and cut
  into two inch slices.  Place flat in a baking tin and bake 30 minutes in a
  hot oven.  Serve with warm fresh strawberry sauce.
  
  NOTE: This is not considered a Creole dish but having received a prize, it
  is included.
  
  From: Maylie's Table D'Hote Recipes
 
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      Title: Strawberry Almond Breakfast Bread
 Categories: Breads
   Servings:  8
 
     10 oz Package frozen sliced
           -strawberries
      2    Eggs
    1/2 c  Cooking oil
      1 c  Sugar
  1 1/2 c  White flour
  1 1/2 ts Cinnamon
    1/2 ts Baking soda
    1/4 ts Salt
    2/3 c  Chopped almonds
 
  Makes one 8-inch loaf
  
  Defrost strawberries.  Beat eggs in a bowl until fluffy.  Add oil, sugar,
  and strawberries.  Sift together flour, cinnamon, soda, and salt into a
  large mixing bowl.  Stir in strawberry mixture, mixing until well blended;
  stir in almonds.
  
  Scrape dough into a greased and floured 8-inch loaf pan.  Bake in a
  preheated 350 F oven for 1 hour and 10 minutes, or until done. Cool in pan
  10 minutes, then turn out onto a rack to cool.
  
  The Book of Bread From the collection of Jim Vorheis
 
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      Title: Streusel Apple Muffins
 Categories: Breads, Muffins
   Servings: 12
 
           *INGREDIENTS*
  1 1/4 c  Flour, all purpose
      1 c  Quick or old-fashioned oats,
           -uncooked
    1/4 c  Firmly packed brown sugar
      2 ts Baking powder
    1/2 ts Cinnamon
    1/2 ts Baking soda
    1/2 ts Salt
      1 c  Milk
    1/4 c  Margarine or butter, melted
      1    Egg
    1/2 ts Vanilla
      1    Medium apple, finely chopped
           -----TOPPING-----
    1/3 c  Quick or old-fashioned oats,
           -uncooked
    1/4 c  Flour, all-purpose
    1/4 c  Brown sugar, firmly packed
      1 ts Cinnamon
    1/4 c  Margarine or butter
 
  Calories     per serving:             Number of Servings:  12 Fat grams per
  serving:              Approx. Cook Time: 18 Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  Heat oven to 425F.  Grease bottoms only of 12 medium muffin cups or line
  with paper baking cups.  Combine dry ingredients.  Add milk, margarine, egg
  and vanilla, mixing just until dry ingredients are moistened; stir in
  apple.  Fill prepared muffin cups 3/4 full.
  
  Topping:
  
  Combine dry ingredients; cut in margarine until crumbly.  Sprinkle evenly
  over batter.  Bake 18-20 minutes or until deep golden brown. Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Streusel Kuchen
 Categories: Penn-dutch, Breads
   Servings:  1
 
    1/2 c  Mashed Potatoes
    1/2 c  Potato Water
    1/2 c  Butter
    1/2 c  Sugar
  3 1/2 c  Flour
      1 c  Yeast, Dissolved In:
    1/2 c  Lukewarm Water
      2    Eggs, Well Beaten
    1/2 c  Sugar
  1 1/2 c  Flour

MMMMM-----------------------------TOPPING----------------------------------
      1 c  Flour
    1/2 c  Sugar
      1    Egg Yolk, Well Beaten
 
  Mix together the mashed potatoes, potato water, shortening and sugar. Add
  to this about 3 1/2 cups flour and the dissolved yeast. Set this dough
  aside to rise in a warm place over night. The following morning add the
  eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a
  warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and
  place in greased oblong pans. When cakes are ready to be put into the oven,
  brush top of cake with melted butter. Strew over the tops of the cakes the
  topping mixture. This mixture should be rubbed through a coarse sieve. Bake
  at 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: Streusel-Filled Coffee Cake
 Categories: Breads
   Servings:  6
 
  1 1/2 c  Flour (I don't sift)
    3/4 c  Sugar
  2 1/2 ts Baking powder
    3/4 ts Salt
    1/4 c  Shortening
    3/4 c  Milk
      1    Egg
           FILLING:
    1/2 c  Brown sugar (packed)
      2 ts Cinnamon
    1/2 c  Chopped nuts
      2 tb Melted butter
 
  This is an extremely easy, light, and delicious coffee cake, that has been
  requested by my friends repeatedly.  I hope you like it:
  
  CAKE:
  
  Preheat oven to 375.  Grease 8" or 9" square pan.  Blend all the cake
  ingredients and beat vigorously one-half minute (I do this in my Kitchen
  Aid).  Spread half the batter in the prepared pan. Mix the filling
  ingredients together. Sprinkle half the mixture over batter in the pan. Top
  with the remaining batter, then the remaining brown sugar mixture. Bake for
  25-30 minutes, or until cake tests done.
  
  This is in a cookbook entitled "Americas Best Recipes - State Fair Blue
  Ribbon Winners", and the entrant's name is Sean Pohl.
  
  Posted by:  Valerie Wolf (NVBX67A) - Prodigy Reposted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Parathas
 Categories: Breads, Appetizers, Spicy
   Servings:  6
 
      3 md Potatoes
    1/3 c  Butter
      2 md Onions, Finely Chopped
    1/4 ts Ground Ginger
      2 tb Parsley And Mint, Mixed
           Salt
      3 tb Lemon Juice
      3 tb Chili Powder
      8 c  Whole Wheat Flour
      1 ts Salt
      2 c  Water, About
 
  Yield:  12 To 16 Stuffed Parathas Cooking Time: 25 Minutes Plus 2 To 3
  Minutes For Each Paratha
  
  Boil the potatoes until tender, remove the skins and mash.  Heat a little
  of the butter and fry the onions, with the ginger, until transparent.  Add
  the herbs, salt to taste, lemon juice, and chili powder.  Blend in well
  with the potato and set aside.  Make the dough with flour, salt and water
  as in the recipe for Parathas. Take each ball of dough, flatten and roll it
  out.  Rub it with butter and place 15 grams of the potato mixture on it.
  Fold it around and roll it out again.  Cook on both sides on a heavy,
  buttered griddle until crisp and evenly golden.
  
  From How To Make Good Curries by Helen Lawson  Copyright 1973
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Rolls
 Categories: Breads, Cheese, Sandwiches
   Servings:  6
 
     16 oz Cheddar, Sharp, Shredded
      8 oz Green Olives, Stuffed *
      2 md Green Bell Peppers
     12 lg French Rolls
      6 oz Tomato Sauce *
      1 md Onion
 
  * These are approximate sizes.  Recipe called for 1 small jar of stuffed
  olives and 1 can of tomato sauce.  It should be to your taste.
  ~-------------------------------------------------------------------------
  Cut the tops off of the rolls and hollow them out leaving a thin shell.
  Grind all of the ingredients and bread in a meat grinder or food processor
  and stuff back into the rolls.  Place the tops back on the rolls and secure
  with tooth picks.  Bake on an ungreased cookie sheet at 350F for about 45
  minutes.  Serve Hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sugarless Blueberry Muffins
 Categories: Breads, Muffins
   Servings:  6
 
  1 3/4 c  All-purpose flour
    1/4 c  Vegetable oil
    3/4 c  Orange juice
    1/2 ts Salt, if desired
      1 tb Baking powder
      1 ts Grated orange or lemon rind
    2/3 ts Cinnamon
      1 c  Blueberries, picked over,
           -rinsed, drained and lightly
           -tossed with
      2 ts Flour
    1/2 ts Nutmeg
      2    Eggs
 
  Preparation tip:  For best results, let all the ingredients come to room
  temperature before you start this recipe. Once the dry and liquid
  ingredients are mixed, the muffins should be baked as soon as possible.
  
  In a large mixing bowl, sift or stir together the flour, salt, baking
  powder, cinnamon and nutmeg. Preheat the oven to 400 degrees. In a small
  bowl, beat the eggs lightly, add the oil, orange juice and grated rind and
  add this mixture to the flour mixture. Before the flour and liquid
  ingredients are fully combined, fold in the blueberries, stirring gently.
  
  Fill 12 or more well-greased muffin tins, about 2/3 full with the batter.
  Bake the muffins for 20 to 25 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sunday Mornin' Muffins
 Categories: Breads, Muffins
   Servings: 24
 
           *INGREDIENTS*
  3 1/2 c  Flour
    2/3 c  Sugar
      4 ts Baking powder
      1 ts Baking soda
      1 ts Cinnamon
      1 ts Nutmeg
    1/2 ts Salt
      1 ts Grated lemon peel
      2    Eggs
  1 1/3 c  Buttermilk
    1/2 c  Vegetable oil
      2 c  Peeled, finely chopped pears
      2 tb Sugar
    1/2 ts Each nutmeg and cinnamon
 
  Calories     per serving:             Number of Servings:  24 Fat grams per
  serving:              Approx. Cook Time: :20 Cholesterol per serving:
  Marks:
  
  *DIRECTIONS*
  
  Preheat oven to 400F.  Blend in a bowl the flour, sugar, baking powder,
  soda, spices, salt and lemon peel.  In another bowl, moosh together the
  eggs, buttermilk and oil.  Combine contents of the bowls. Fold in the
  pears.
  
  Spoon the batter 2/3 full into greased muffin tins.  (This recipe should
  make about 24 muffins.)  Mix 2 T sugar with 1/2 t. each cinnamon and
  nutmeg.  Sprinkle this over the top of the muffins, then bake 20-25
  minutes.
  
  Source:  Seattle Post-Intelligencer
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sunflower Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
    1/2 c  Unprocessed bran flakes
      3 c  Bread flour
    1/4 c  Sunflower seeds
      1 ts Salt
      1 tb Sugar
      3 tb Molasses
      2 tb Butter
  1 1/4 c  Milk (Use ingredients at
           -room temperature.)
 
  "The distinctive flavor and crunch of sunflower seeds are a real favorite
  of our family. This is a satisfying loaf, which is perfect for serving with
  soup or salad to make a light healthy supper.
  
  Add all ingredients in the order listed. Select white bread and push
  "Start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sunrise Popovers
 Categories: Breads, Cheese
   Servings:  8
 
      4 tb Vegetable Shortening
  1 1/3 c  Unbleached Flour
    1/2 ts Salt
    2/3 c  Milk
    2/3 c  Water
      4 lg Eggs
    1/2 c  Cheddar, Sharp, Shredded
 
  Preheat the oven to 375F.  Place eight 6-oz custard cups on a large baking
  sheet.  Spoon 1-1/2 tsp of shortening into the bottom of each custard cup
  and set aside.  Combine the flour and salt in a large bowl, then gradually
  stir in the milk and water until well blended.  Beat in the eggs, 1 at a
  time, beating until smooth after each addition.  Fold in the cheddar
  cheese.  Place the baking sheet with the custard cups in the preheated oven
  for 3 to 5 minutes until the shortening melts and the custard cups are hot.
  Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45
  minutes in the preheated oven, without opening the oven door until the
  popovers rise and turn golden brown.  If not golden brown after 45 minutes,
  bake for an additional 5 minutes.  Serve piping hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Swedish Flatbread
 Categories: Breads
   Servings:  1
 
      2 c  White flour
    3/4 c  Rye flour
    1/4 c  Sugar
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 c  Butter or margarine
      1 c  Buttermilk
      2 tb Fennel seed
 
  In a bowl, blend flour, sugar, salt and soda.  Cut in margarine until
  mixture resembles fine crumbs.  Stir in buttermilk and add fennel seeds,
  sing a fork, just until mixture holds together.  Shape into small balls and
  roll on floured board to make very thin rounds four to five inches in
  diameter.  Bake on ungreased sheets at 375F five minutes or until light
  brown. Source: Mother's Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Swedish Tea Ring
 Categories: Breads, 1941
   Servings:  6
 
      2    Cakes compressed yeast
  1 1/2 c  Lukewarm water
      1    Egg, well beaten
  1 3/4 ts Salt
    1/4 c  Melted shortening
      6 tb Sugar
      5    To 5 1/4 cups flour
    1/2 c  Chopped nuts
 
  Soften yeast in water.  Add sugar, salt, shortening, and egg. Add flour
  slowly, beating thoroughly after each addition until dough is just stiff
  enough to knead.  Turn onto lightly floured board and knead until smooth
  and elastic.  (This dough should be slightly softer than a bread dough.)
  Place in a bowl, cover with a warm, damp cloth, set in a warm place and
  allow to double in bulk. Work down lightly. Cover and allow to double in
  bulk the second time. Turn onto lightly floured board and roll in sheet 1
  1/2 inches thick.  Spread with melted butter or butter substitute and
  sprinkle generously with sugar and cinnamon, and roll as a jelly roll.
  Pinch the edges together and join ends to form a ring. Place in an oiled
  pan or on an oiled baking sheet.  Cut the dough with the scissors in 3-inch
  pieces, cutting 3/4 through the ring. Turn each section so that it lies
  flat on the baking sheet. Sprinkle with sugar and chopped nuts. Cover with
  a warm, damp cloth and let rise until treble in bulk. Bake in hot oven (425
  F) about 30 minutes.  If desired 1/2 cup raisins may be added to the dough.
  The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Dough
 Categories: Breads, Desserts
   Servings:  999
 
MMMMM---------------------------SWEET DOUGH--------------------------------
      1 c  Sugar
      1 ts Salt
      3 pk Active dry yeast
      8 c  All-purpose flour
      2 c  Milk
      1 c  Butter or margarine
      2    Eggs

MMMMM--------------------DIRECTIONS FOR SWEET DOUGH-------------------------
 
  1.  In large bowl, combine sugar, salt, yeast, and 2 cups flour.  In
      2-quart saucepan over low heat, slowly heat milk and butter until
      very warm (120 to 130 F) (butter does not need to melt.)  With
      mixer at low speed, gradually beat liquid into dry ingredients.
      Increase speed to medium; beat 2 minutes more, occasionally
      scraping bowl with rubber spatula.
  
  2.  Beat in eggs and 2 cups flour; continue beating 2 minutes,
      occasionally scraping bowl.
  
  3.  With spoon, stir in enough additional flour (about 4 1/2 c) to
      make a soft dough.
  
  4.  Turn dough onto lightly floured surface; knead until smooth and
      elastic, about 10 minutes.  Shape into a ball.
  
  5.  Turn over in greased large bowl to grease top; Cover; let rise in
      warm place until dough is doubled, about 1 hour.
  
  6.  Punch down dough.  On lightly floured surface, divide into pieces
      as recipes direct.  Cover.  Let rest 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet French Buns
 Categories: Breads
   Servings:  6
 
      1 tb Yeast
      3 tb Butter
      1 c  Milk, scalded
    1/4 c  Lukewarm water
      4 c  Sifted flour
      1 ts Salt
      1 tb Sugar
      1    Egg
    1/4 c  Sugar
 
  Dissolve yeast and 1 tbsp. sugar in lukewarm water.  Add 1-1/2 cups flour.
  Beat until smooth.  Set aside to rise for 15 minutes.  Add the remaining
  ingredients.
  
  Bake in hot oven for 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Golden Batter Bread
 Categories: Breads
   Servings:  6
 
      1 pk Active dry yeast
    1/4 c  Of warm water
      1 c  Of milk
    1/2 c  Of butter ***
    1/2 c  Of sugar
      1 ts Of salt
      2    Eggs
      2 ts Of vanilla
  4 1/2 c  Of WHITE LILLY BREAD FLOUR
           -(naturally!)
 
  *** Of course, you could use margarine.  We, however, rediscovered REAL
  butter recently after giving it up a quarter of a century ago. Warm bread
  and butter....mmmmm.
  
  DISSOLVE: yeast in warm water in a large bowl
  
  HEAT: milk and butter until butter melts
  
  ADD: sugar and salt to milk mixture
  
  COOL: to lukewarm
  
  BLEND: yeast mixture, milk mixture, eggs and vanilla
  
  MIX: in flour gradually.  Beat until smooth.  Dough will be sticky
  
  PLACE: in greased bowl
  
  COVER: with damp towel or plasic wrap and let rise in a warm place until
  doubled in size (about 2 hours)
  
  PUNCH: down and beat one minute
  
  SPOON: dough into a very well greased 10 inch pan
  
  RISE: in a warm place for about an hour
  
  BAKE: in a preheated 325 Degree F. oven for 40-45 minutes
  
  REMOVE: from pan and cool slightly
  
  SERVE: warm (and, I might add, with real butter)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Iced Christmas Bread
 Categories: Breads
   Servings:  2
 
  2 1/2 c  Bread or unbleached flour
           -More flour may be necessary
      1 c  Warm milk (105F-to-115F)
      1 pk Active dry yeast
    1/4 c  Sugar
      1    Egg; at room temperature
    1/2 ts Salt
    1/2 c  Butter; at room temperature
    1/2 c  Glaceed cherries
    1/2 c  Chopped mixed candied fruit
    1/2 c  Date bits
    1/2 c  Coarsely chopped walnuts
           -or pecans

MMMMM------------------------------GLAZE-----------------------------------
      1    Egg; beaten, mixed with
      1 ts Milk or water

MMMMM----------------------------DECORATION---------------------------------
      7    Halves of glaceed cherries
      7    Walnut or pecan halves

MMMMM------------------------------ICING-----------------------------------
    1/2 c  Confectioners' sugar
    1/2 tb Vegetable oil
    1/4 ts Almond extract
           Water
 
  This festive bread is perfect for gifts. The recipe can be doubled and
  freezes well for up to 2 months. A fermented yeast "starter" gives this
  bread a full flavor, but you can omit the process if you're in a hurry.
  
  PREHEAT OVEN TO 350F. In a food processor or mixer bowl, mix 1 cup of the
  flour, the warm milk, yeast and sugar. If time allows, cover the bowl with
  plastic wrap and leave the dough at room temperature to ferment and bubble
  for 2 hours. If time does not allow, proceed to add the egg, salt and
  butter. Add the rest of the flour, 1/2 cup at a time, to make a soft dough.
  Knead the dough in the food processor, mixer or on a floured board until
  elastic and smooth. Mix the cherries, candied fruit, dates and nuts
  together and fold and knead 1/3 of the mixture at a time into the dough
  until well mixed. Place in an oiled plastic bag or oiled bowl. Turn to
  coat. Seal or cover and let rise in a warm place until doubled, about 3/4
  to 1 hour. Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form
  the dough into an oval approximately the length of the pan, and place in
  pan. Let rise again until doubled. Brush the loaves with the egg glaze.
  Bake on the middle shelf about 40-to-50 minutes until nicely browned. Cover
  with foil if the loaf browns too rapidly. Cool on a wire rack. TO MAKE
  ICING, mix confectioners' sugar, oil, almond extract and enough water to
  make a smooth consistency. Brush cooled bread with icing. Top with the
  candied cherries and nuts.
  
  Makes 2 Loaves
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Milk Corn Bread
 Categories: Breads, Osg
   Servings:  1
 
      2 c  Corn meal
  1 1/2 c  Milk
      4 tb Shortening; melted
      1 ts Salt
      1 c  Flour; white
      2 ea Eggs; well beaten
      2 tb Sugar
      3 tb Baking powder
 
  Stir all together. Pour in baking pan. Brush top with melted butter and
  bake in moderate oven 25 minutes.
  
  Note: Moderate oven is 350 - 400 F.
  
  Source: Mrs. Mabel Smith, Center Grange, Morgan County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Oat Bread
 Categories: Breads
   Servings:  2
 
  2 1/4 c  Warm water
    1/4 c  Honey
      1 tb Yeast
      1    Egg
    1/4 c  Melted or very soft butter
      2 c  Oats
      5 c  To 6 c hard whole wheat
           -flour
    1/4 c  Soy flour
      1 ts Salt
 
  From the Arcata Co-op Bakery.
  
  Makes 2 - 1 1/2 lb loaves.
  
  Not many bakeries still offer a basic yeasted bread that's rich with butter
  and eggs.  This one's delicious - a good bread to introduce a friend or
  family member to the delights of whole grain bread.
  
  Mix the water, honey, and yeast and let sit a few minutes.  Add remaining
  ingredients, adding whole wheat flour as needed.  Knead dough well until it
  is smooth and elastic.  Let rise, shape into loaves and place in oiled
  pans.  Let rise again and 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: Sweet Onion-Almond Bread
 Categories: Breads
   Servings:  6
 
      1 c  Sweet onions, chopped
    1/2 c  Butter, melted
      3 c  Flour
      1 tb Baking powder
    1/2 c  Sugar
      1 ts Salt
      1 c  Sliced almonds
      2    Eggs
  1 1/2 c  Milk
      1 ts Almond extract
 
  Saute onions in 1/4 cup butter until translucent.  Sift the flour, baking
  powder, sugar and salt together in a mixing bowl. Stir in the onions and
  nuts. Beat together the eggs, milk, almond extract, and remaining butter.
  
  Add to the flour mixture and stir until well mixed.  Batter may be slightly
  lumpy. Spoon into a greased 8 x 5 inch loaf pan.  Bake in preheated 350
  degree oven for an hour. Remove from oven and cool before serving.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Onion Biscuits
 Categories: Breads
   Servings:  6
 
      2 tb Finely chopped onion
      2 tb Butter, melted
      1 pk Homestyle refrigerated
           -biscuits
 
  In a skillet, melt butter, saute onions until tender.  On an un- greased
  baking pan place biscuits, making a hollow in the center of each.  Fill the
  hollows with butter mixture.  Bake at 400 degrees for eight minutes or
  until golden brown.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Onion Supper Bread
 Categories: Breads
   Servings:  6
 
    1/2 c  Chopped sweet onions
      2 tb Butter
      1 pk Corn muffin mix
    1/2 c  Sour cream
    1/2 c  Shredded sharp American
           -cheese
 
  Cook onion in butter until tender but not brown.  Prepare corn muffin mix
  according to package directions.  Pour into greased 8 x 8 x 8 x 2 inch pan.
  Sprinkle muffin mixture with cooked onion. Mix sour cream and cheese; spoon
  over the top.  Bake at 400 degrees for 25 minutes, or until done.  Let
  stand a few minutes before cutting into squares.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Onion Muffins
 Categories: Breads
   Servings:  6
 
      1 lg Egg
    1/4 c  Sugar
    1/3 c  Vegetable oil
    1/2 c  Chopped sweet onions
    3/4 c  Milk
    3/4 c  Grated sharp cheddar cheese
      1 c  Self-rising flour
    1/3 c  Chopped pecans
      1 c  Rolled oats
 
  In a large bowl whisk together the egg, oil and milk.  Add flour, oats, and
  sugar.  Stir the mixture until it is just combined.  Fold in the onion,
  cheese, and pecans.  Spoon mixture onto buttered muffin tins, and bake in
  preheated 400 degree oven for 15 to 20 minutes, or until golden. Turn the
  muffins out onto racks. Source: Rock Springs Sweet Onion Festival Cook Book
  1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Potato Biscuits
 Categories: Breads, Potatoes
   Servings:  1
 
      1 c  Flour
      1 c  Sweet Potatoes, Mashed
           Salt
  2 1/2 ts (To 3ts) Baking Powder
      3 tb Sugar (Or More, To Taste)
    1/4 c  Shortening
 
  Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead
  dough; cut with biscuit cutter (you may need more flour, as dough is
  sticky). Bake in 400F oven for 12 to 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Potato Biscuits
 Categories: Breads
   Servings: 14
 
      1 c  Flour,all-purpose
      3 ts Baking powder
      1 ts Salt
      2 tb Shortening
      1 c  Sweet potatoes,mashed
    1/2 c  Milk
 
  1. Preheat oven to 400'F.
  
  2. Sift flour, baking powder, and salt into mixing bowl. Cut in shortening.
  Add potatoes and mix thoroughly, then add enough milk to make a soft dough.
  Turn out onto a lightly floured board and roll out to about 1/2" in
  thickness. Cut into squares.
  
  3. Place squares not touching on ungreased baking sheet bake in preheated
  oven for 12-15 mimutes.
  
  4. Serve warm, split, and spread with room-temperature butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Potato Biscuits
 Categories: Breads
   Servings: 12
 
      2 c  Flour
    1/2 ts Baking Soda
      1 ts Baking Powder
        pn Salt
    1/8 ts Cinnamon
    1/8 ts Nutmeg
    1/8 ts Ginger
      1 tb Brown Sugar
      2 tb Sugar
    1/2 c  Vegetable Shortening
    1/4 c  Unsalted Butter, cut up
      1 c  Sweet Potatoes, mashed
    1/4 c  Buttermilk
           Extra Flour
 
  Sift all dry ingredients together, stir in the sugars and cut in the
  shortening and butter until it resembles coarse crumbs. Add sweet potatoes
  by cutting in. Add buttermilk and mix to form a dough. Turn out on a
  lightly floured board. Knead lightly until smooth. Roll 3/4 inch thick. Cut
  out 2/ inch round biscuits. Brush with buttermilk or cream. Place on an
  ungreased cookie sheet. Bake 12 minutes in a preheated 400oF oven until
  lightly brown. Makes 12 biscuits.
  
  Source: "The Yankee Kitchen" 03-31-93 (#5) [Lisa]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Raisin Nut Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
      3 tb Sugar
      3 c  Bread flour
    3/4 c  Milk
    1/4 c  Water
      2    Eggs
      4 tb Melted butter, cooled
    1/4 c  Honey
  1 1/2 ts Salt
    1/3 c  Raisins
    1/3 c  Golden raisins
    3/4 c  Nuts (Use ingredients at
           -room temperature.)
 
  "What kid of any age can resist a delightful slice of bread spilling over
  with two types of raisins and nuts? It's a delightfully sweet bread."
  
  Simply dump in all ingredients in the order listed, select white bread and
  push "Start." We've used pistachios and peanuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Swiss Cheese-Whole Wheat Loaf
 Categories: Breads
   Servings:  6
 
      2 c  Stirred Whole Wheat Flour
      3 ts Baking Powder
  1 1/2 ts Salt
  1 1/2 c  Milk
    1/4 c  Brown Sugar, Packed
      1 c  Shredded Swiss Cheese
    3/4 c  Sifted Unbleached Flour
      1 ts Baking Soda
      2    Large Eggs
    1/3 c  Cooking Oil
      1 tb Dried Onion Flakes
 
  Stir together whole wheat flour, flour, baking powder, baking soda, and and
  salt in mixing bowl.
  
  Combine eggs, milk, oil, brown sugar and onion flakes in another bowl; mix
  well.  Stir in swiss cheese.  Add cheese mixture all at once to dry ingred-
  ients, stirring just until moisthened.  Turn into greased and waxed paper
  lined 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
  
  Bake in 375 degree F. oven 1 hour or until cake tester or wooden pick
  inserted in center comes out clean.  Cover with aluminum foil during last
  15 minutes of baking to prevent overbrowning.  Cool in pan on rack 10 mins.
  Remove from pan; and cool until cold on rack.
  
  Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sybil Carter's Skillet Cornmeal Cakes
 Categories: Breads
   Servings: 24
 
      2 c  White cornmeal,stone-ground
      4 c  Water,boiling
      2    Eggs,well beaten
      1 ts Salt
      4 tb Butter
      1 tb Oil
    3/4 c  Cheese,sharp,grated
 
  Stir the cornmeal into the boiling water and cook over low heat until thick
  and creamy. Remove from heat, add beaten egg and salt, and mix well. Heat
  the butter and oil in a heavy skillet - cast iron is best - and drop
  cornmeal mixture by tablespoonfuls into hot fat. Cook 1-2 minutes, turn to
  brown opposite side, and remove to heated platter. Sprinkle with grated
  cheese while hot and serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tamale Dough
 Categories: Breads
   Servings:  1
 
    3/4 c  Chili Colorado
     10 oz Frozen whole kernel corn,
           Thawed
      1 cn Hominy, drained
    3/4 c  Vegetable shortening
      2 ts Salt
      2 ts Baking powder
  2 1/2 c  White cornmeal
 
  Contributed to the echo by: Leti Labell Originally from: Mexican Microwave
  Cookery, by Carol Medina Maze Tamales de Chili Colorado Dough In food
  processor, combine the Chili Colorado, the corn, and the hominy; process
  until pureed. (You may need to do this in batches unless you have a large
  food processor.)
  
  In a large bowl, combine the pureed chili mixture, the shortening, the
  salt, the baking powder, and the cornmeal. Mix dough until smooth. (The
  recipe says to use an electric mixer, but I found it easier to just use a
  spoon.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tangy Cranberry Bread for Bread Machine
 Categories: Breads, Breadmaker
   Servings:  8
 
MMMMM---------------------------REGULAR LOAF--------------------------------
    3/4 c  Cranberry juice
      2 c  White bread flour
      3 ts Dry milk
      1 ts Salt
      3 ts Butter
    1/4 c  Cranberries, dried
      2 tb Orange marmalade
      1 ts Fast rise yeast; **OR**
      2 ts -Active dry yeast

MMMMM----------------------------LARGE LOAF---------------------------------
  1 1/4 c  Cranberry juice
      3 c  White bread flour
      6 ts Dry milk
  1 1/2 ts Salt
      2 tb Butter
    1/3 c  Cranberries, dried
      3 tb Orange marmalade
      2 ts Fast rise yeast  **OR**
      3 ts Active dry yeast
 
  Dried cranberries are sometimes called "ruby raisins."
  
  SUCCESS HINTS: Place dried cranberries away from water if baking on delayed
  time cycle. This recipe can be baked with regular or delayed time baking
  cycles
  
  CALORIES: 182          PROTEIN: 10% CHOLESTEROL: 5.3mg CARBOHYDRATES: 78%
  SODIUM: 289mg          FAT: 12%
  
   -- from ELECTRIC BREAD, Innovative Cooking Enterprises, Inc.
      PO Box 240888, Anchorage, Alaska  99524-0888
  
  Posted by Hunter Elliot
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tassies
 Categories: Breads
   Servings:  6
 
    1/2 c  Butter or margarine,
           -softened
      3 oz Pkg. cream cheese, softened
      1 c  Flour

MMMMM-----------------------------FILLING----------------------------------
      1 ts Butter, melted
    3/4 c  Brown sugar
      1 lg Or 2 sm eggs
      1 ts Vanilla
    1/2 c  Chopped pecans
 
  SOURCE: Natl Cooking Echo 19 Jun 90
  
  Contributed to the echo by: Debra Heng Originally from: the back of the
  Mrs. T's Tart Tamper
  
  This is the tassie recipe from the back of the Mrs. T's Tart Tamper I got
  at Lechter's (discount housewares store). The tamper is only $2.89 and well
  worth it! It makes perfect little tarts quickly every time. Oh, and you'll
  need a mini-muffin pan or two. (My nieces and nephews love the little bite
  sized cranberry nutbread gems I bring for them at Thanksgiving.)
  
  TASSIE DOUGH
  
  Mix butter and margarine well, then add flour and mix to a soft dough.
  Chill at least 1 hour or overnight.
  
  PECAN TASSIE FILLING
  
  Fill tarts with chopped nuts 'til about 1/2 full. Mix other ingredients and
  spoon on top of nuts, so that tarts are now about 3/4 full. Bake at 350 F
  for 15 minutes, then at 250F for 30 minutes, or
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tea Biscuits
 Categories: Breads
   Servings:  1
 
      3 c  White flour
      4 ts Baking powder
    1/4 c  Sugar
      1 ts Salt
    2/3 c  Shortening
      2 c  Water
 
  Mix together the dry ingredients.  Cut in the shortening.  Add water, a
  little at a time & mix thoroughly.  Using more flour if necessary, knead
  dough lightly until it is well mixed & not sticky.  Roll dough with rolling
  pin to 1/2" thickness & cut with a cookie cutter.  Place on cookie sheet &
  bake at 400F for 10 minutes.
  
  Variation, add 1/2 c currants before adding the water.
  
  Makes 18 biscuits.
  
  By Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tea Muffins
 Categories: Breads, Osg
   Servings:  1
 
    1/2 c  Butter; creamed
      2 tb Sugar
      1 c  Milk; sweet (1/2 cup cream
           -is better)
      1 ea Egg; unbeaten
      2 ts Baking powder
      1 c  Raisins; or currants
  1 1/3 c  Flour
 
  This should make batter a little thicker than ordinary cake batter. Make in
  muffin tins.
  
  Note: Time and temperature not given. Assume hot 400 - 450 F. oven at
       about 25 minutes.
  
  Source: Agnes De LLoyd, Ridgeville Grange, Lorain County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Teatime Scones
 Categories: Breads
   Servings: 10
 
      2 c  Flour, All-Purpose
      1 tb Sugar
    1/2 ts Baking Powder
    1/2 ts Baking Soda
    1/4 ts Salt
    1/3 c  Butter, Chilled
      1    Egg
    1/2 c  Buttermilk
      1 ts Vanilla
 
  In large bowl, combine flour, sugar, baking powder, baking soda and salt.
  With a pastry blender or two knives cut in butter until mixture resembles
  coarse crumbs.  In separate bowl, combine egg, buttermilk and vanilla.
  Using fork, stir into dry ingredients to form a soft dough. Gather into
  ball.  Turn out onto lightly floured surface; knead lightly 10 times. With
  lightly floured hands, pat dough in 1/2 in thick round. Using 2 1/2 in.
  cookie cutter, cut dough into rounds, gathering scraps together until dough
  is all used up.  Place rounds on lightly greased baking sheet. Bake in
  425F oven 12 to 15 minutes or until golden brown and risen. Let cool on
  wire racks. Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tempura Batter
 Categories: Breads
   Servings:  2
 
    3/4 c  Flour
    1/4 c  Cornstarch
    1/2 ts Baking Powder
    1/4 ts Baking Soda
      1 c  Water
      1    Egg
 
  Makes enough batter to coat about 2 pounds fish or chicken or vegetables.
  
  Sift together flour, cornstarch, baking powder and baking soda.  Stir in
  water, then egg; beat with rotary beater or wire whip until smooth and
  frothy.  For an even better fry... dredge the meat or vegetable in milk
  then plain flour, then refrigerate for 1-2 hours before dipping in Tempura.
  
  [Use ice water in tempura batter. The colder it is the better the results.
  S.C.]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Texas Corn Bread
 Categories: Breads
   Servings:  6
 
      1 c  Yellow corn meal
    1/2 c  Flour
      1 c  Buttermilk
    1/2 c  Sweet milk
      1    Egg, beaten
    1/4 c  Melted butter
      1 ts Salt
    1/2 ts Soda
      1 tb Baking powder
 
  Mix corn meal, flour and salt.  Add all the other ingredients and let stand
  at least 5 minutes without mixing. Grease the skillet well and heat it. Now
  stir in mixture and pour it into the skillet.  Cover the skillet and bake
  it on the coals, checking every few minutes to see that the heat is right.
  It is cooked when the top crust is a golden brown color. You will find that
  the bottom is somewhat moist at this time. That is fine, for it should be.
  
  from the LBJ Barbecue Cook Book by Walter Jetton
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Thanksgiving Bread
 Categories: Breads
   Servings:  1
 
  1 1/2 c  Flour
      4 ts Baking powder
  2 1/2 ts Salt
      1 ts Sage
      1 ts Thyme
  1 1/2 c  Corn meal
  1 1/2 c  Chopped celery
  1 1/2 c  Chopped onion
    1/4 c  Chopped pimiento
      3    Eggs, beaten
  1 1/2 c  Milk
    1/3 c  Melted margarine
 
  Sift the first 6 ingredients.  Add onion, celery and pimento. Stir in eggs,
  milk and margarine; stir only until blended.  Pour into 10 inch skillet and
  bake for 40 minutes at 400 degrees.  To store, wrap in foil and
  refrigerate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: The Best Blueberry Muffins
 Categories: Muffins, Breads
   Servings:  6
 
     12    Regular muffins
 
  Bursting with berries, these are the best blueberry muffins of all. The
  secret is an extra half cup of blueberries, which are mashed and then added
  to the batter.
  
  1/2 cup (1 stick) butter, at room temperature 1 cup granulated sugar,or
  slightly less depending on tartness of blueberries 2 large eggs 1 teaspoon
  vanilla extract 2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups
  blueberries (mash 1/2 cup with a fork) 2 cups all-purpose flour 1/2 cup
  milk 1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg
  
  Heat oven to 375 F. Grease 12 regular muffin cups, including the area
  between each cup, or use foil baking cups.
  
  In a medium-size bowl, beat butter until creamy. Beat in the 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 the flour with a spatula, then half the milk. Add the
  remaining flour and milk. Fold in remaining blueberries.
  
  Scoop batter into muffin cups. Sprinkle with nutmeg sugar.
  
  Bake 25 to 30 minutes, or until golden brown. Let muffins cool at least 30
  minutes in the pan before removing.
  
  Source: Muffins By Elizabeth Alston
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: The Doctor's Sourdough Bread
 Categories: Breads
   Servings: 18
 
      1 c  Sourdough Starter
      2 c  Warm Water
      2 c  Warm Milk
      1 tb Butter
      1 pk Active Dry Yeast
    1/4 c  Honey
      7 c  Unbleached Flour
    1/4 c  Wheat Germ
      2 tb Sugar
      2 ts Salt
      2 ts Baking Soda
 
  Mix the starter and 2 1/2 Cups of the flour and all the water the night
  before you want to bake. Let stand in warm place overnight. Next morning
  mix in the butter with warm milk and stir in yeast until until dissolved.
  Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in
  the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture.
  Gentlypress into dough and  mix lightly. Allow to stand from 30 to 50
  minutes until mixture is bubbly. Add enough flour until the dough cleans
  the sides of the bowl. Then place the dough on a lightly floured board and
  kead 100 times or until silky mixture is developed.  Form into 4 1-lb
  loaves, place in well-greased loaf pans 9 x 3 size.  Let rise until double,
  about 2 to 3 hours in a warm room. Then bake in hot oven, 400F for 20
  minutes. Reduce oven temp. to 325F. and bake 20 minutes longer or until
  thoroughly baked. Remove from pans and place loaves on rack to cool. Butter
  tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Third Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
    3/4 c  Rye flour
      3 c  Bread flour
    3/4 c  Yellow cornmeal
  1 1/2 ts Salt
    1/2 c  Honey (Use ingredients at
           -room temperature.)
  1 1/2 c  Very warm water
 
  "Using two flours and a meal, this is called third bread and was found in
  many old cookbooks. It is a light, honey colored bread. It will sink a bit
  in the middle, but has a chewy crust and a sweet, rich, very satisfying
  flavor, so we wanted to include it for you to try.
  
  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: Three Cheese Pizza
 Categories: Pizza, Breads, Appetizers
   Servings:  6
 
    1/2    New classic pizza dough
      2 c  Fresh tomato pulp/sauce
      2 c  Diced mozzarella
      1 c  Diced swiss cheese
    1/4 c  Grated parmisan cheese
      1 ts Oregano,thyme,basil (mixed)
      1 tb Olive oil
           Salt & pepper to taste
 
  Fat grams    per serving:              Approx. Cook Time:   1/2 hour At
  least 30 minutes before baking, preheat your pizza stone or oven tiles to
  450 degrees. Flatten the dough and form into a ball by folding the left
  side two thirds over onto the right side. Flatten the dough, pushing from
  right to left. Turn a quarter turn and repeat. Repeat this rapidly until
  you have a cushion of dough smooth on the bottom. Now turn the dough
  "smooth side up" and rotate the dough between your hands while tucking the
  dough under itself. This will increase the tension on the top of the dough
  and make a nice ball shape. Flatten the dough into a disk using a floured
  rolling pin. When the dough resists, allow it to rest a few minutes covered
  loosely with a towel or floured plastic wrap. Repeat this until you have a
  circle with a 14 to 16 inch diameter. If the dough is at all sticky, flour
  both sides heavily. Sprinkle your piel with cornmeal. Roll the dough up on
  your rolling pin and transfer to the piel. Adjust the dough as needed and
  quickly assemble the pizza. Brush the surface lightly with olive oil.
  Spread the tomato sauce evenly over the surface leaving a 1/2 inch boarder.
  Garnish the surface with the mixed cheeses, add the herbs and drizzle the
  olive oil over the surface. Add salt & Pepper and finish with a sprinkling
  of Parmesan. Open the oven door, position the piel at the back of the stone
  or tiles and give the piel a few quick jerks to make sure the pizza is
  loose and will slide!! Pull the piel back and the pizza will slide onto the
  stone. Bake for 12 to 15 minutes. The cheese should be bubbling and the
  edges should be browning lightly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Timbale Cases
 Categories: Breads, 1941
   Servings:  6
 
    1/2 c  Flour
      1    Egg
    1/2 ts Cooking oil
    1/2 c  Milk
    1/2 ts Salt
      1 ts Sugar
 
  Combine slightly beaten egg, milk, sugar, salt, and cooking oil. Sift flour
  slowly into the mixture, beating constantly until smooth. Set aside for 1
  hour or until free from bubbles.  Fry on a timbale-iron which has been
  heated by immersing in deep, hot fat (360 F). Dip heated iron into batter.
  Hold iron at an angle until the bottom is covered, then lower iron into
  batter until 1/2 inch from top. Hold iron straight and lower into hot fat
  (360 F).  Cook until case is crisp and brown.  Remove from fat; slip case
  from iron.  Drain on crumpled, absorbent paper. If batter slips from iron
  back into bowl the iron is not hot enough. If case slips from iron into
  fat, the fat is too hot. The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Toasted Crab Rolls
 Categories: Breads
   Servings:  6
 
      1    Small can crab meat
      1    Small green pepper or
           -pimiento, minced
      1    Small grated onion
    1/4 c  Finely cut celery
      1 tb Minced parsely
           Salt, pepper and mayonnaise
           (Good Luck) margarine
           Cheese and bacon for topping
 
  Note: Ingredients in parenthesis are brand names from the sponsors of the
  radio programs. Many no longer exist.
  
  Mix all together, seasoning to taste and moisten with mayonnaise. Split
  dinner rolls and spread with margarine. Then spread with crab mixture and
  over this lay a thin slice of cheese and a strip of bacon. Place in oven to
  allow cheese to soften and the bacon to crisp.
  
  =Steve Herrick= Source: WBZ-WBZA Home Forum 3/8/51
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Toasty Walnut Muffins
 Categories: Muffins, Microwave, Breads
   Servings:  2
 
    1/4 c  Quick Cooking Rolled Oats
    1/2 c  Unbleached Flour
      2 tb Sugar
    1/2 ts Baking Powder
        ds Ground Cinnamon
      1 lg Beaten Egg Yolk
      2 tb Cooking Oil
      2 tb Milk
    1/4 c  Broken Walnuts, Toasted
      2 tb Raisins
      2 ts Unbleached Flour
      1 ts Brown Sugar
      1 ts Butter Or Margarine
 
  Stir together oats and 2 T warm water, let stand for 5 minutes. Meanwhile
  stir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH of
  salt.  Stir egg yolk, oil and milk into oat mixture; add to dry
  ingredients, stirring just until moistened.  Fold in 3 T of the walnuts and
  the raisins.  Line four 6-ounce custard cups with paper baking cups. Fill
  2/3rds full.  Combine 2 t flour , brown sugar, butter, and remaining
  walnuts.  Sprinkle atop muffins.  Micro-cook, uncovered, on 100% power for
  1-1/2 to 2-1/2 minutes or until done, rearranging twice. (When done,
  surface may still appear moist but a wooden pick inserted near the center
  should come out clean.)  Remove from custard cups. Let stand on a wire rack
  for 5 minutes.  Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato Brushetta, Lo Cal
 Categories: Appetizers, Breads, Cheese
   Servings:  4
 
      8    Slices Bread *
      2    Garlic Cloves, Halved
      1 ts Olive Oil
      2 tb Onion, Minced
      1    Tomato, Diced
      1 pn Oregano, Dried
      1 pn Ground Pepper
      2 ts Parmesan Cheese, Optional
 
  * Use French or Italian bread.
  ~-------------------------------------------------------------------------
  Toast bread. Rub one side of hot toast with cut side of garlic.  Heat oil
  in nonstick skillet over medium-high heat; add onion and cook, stirring
  until tender.  Add tomato, oregano and pepper, stir.  Spoon tomato mixture
  over garlic side of hot toast and serve immediately. Alternatively,
  sprinkle with Parmesan and broil for 1 minute.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato Cafe's Cornbread
 Categories: Breads
   Servings:  6
 
  2 1/2 c  Flour
  1 1/2 c  Cornmeal
      3 tb Baking powder
    1/4 c  Sugar
    1/4 c  Melted butter
      3    Extra-large eggs, lightly
           Beaten
      2 c  Buttermilk
      1 c  Corn kernels (fresh or
           Frozen, thawed)
      1 c  Aged sharp Cheddar cheese,
           Grated
    1/2 c  Chopped mild green chilis
           Canned
 
  Lightly grease a 9-inch baking dish and set aside.  In a large mixing bowl,
  combine the dry ingredients with a whisk.  Add all the remaining
  ingredients and mix until just blended.  Spoon the batter into the baking
  dish.  Bake in a preheated 350 degree F oven 40 minutes, or until a tester
  comes out clean and the top is golden brown.  Remove from oven.  Cool 15
  minutes.  Cut into squares to serve.  To reheat the cornbread, place in a
  350 F oven 15 to 20 minutes, until heated through.
  
  Source: "Taste of Vancouver" (Prepared by Chef Diane Clement) Submitted by:
  Shirley Goos
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato-Cilantro Bread
 Categories: Breads
   Servings: 95
 
      2 c  Flour
      1 ts Baking soda
      1 tb Baking powder
      1 ts Salt
      1 ts Ground cumin
    1/2 c  Fresh cilantro leaves,
           -firmly packed
      1    Whole green onion, cut into
           -1-inch pieces
      3    Tomatoes, seeded and
           -quartered
      1 tb Tomato paste
    3/4 c  Sugar
      3 lg Eggs
 
  Makes one 9x5 loaf
  
  Preheat oven to 350 F.  Place flour, baking soda, baking powder, salt and
  cumin in work bowl of food processor with metal blade and process for 2
  seconds.  Move dry ingredients to another bowl.
  
  Process cilantro and green onion for 5 seconds.  Add tomatoes and tomato
  paste and process until tomatoes are pureed, about 10 seconds. Add sugar
  and process for 30 seconds, stopping to scrape down sides of bowl. Add eggs
  and process for 1 minute, or until mixture becomes fluffy. Return dry
  ingredients to processor and combine by turning machine on and off 4 to 5
  times until mixture is just incorporated.
  
  Pour mixture into greased and floured 9-inch by 5-inch loaf pan. Spread the
  mixture evenly and bake  at 350 F for 45 minutes or until browned. Let the
  bread cool in the pan for 10 minutes and turn onto wire rack to cool
  completely.
  
  This bread is great alone or with butter.  For a sensational treat, spread
  the bread with Jalapeno Cream Cheese.
  
  JALAPENO CREAM CHEESE
  
  4  oz cream cheese 1 jalapeno, finely chopped (vary to taste)
  
  Whip cream cheese until soft and mix in chopped jalapeno.
  
  Savory Southwest by Judy Hille Walker From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tortillas
 Categories: Breads, 1941
   Servings:  8
 
      1 c  Corn-meal
      3 ts Baking powder
    3/4 c  Milk
    1/2 ts Salt
      1 tb Shortening
 
  Pour boiling salted water over corn-meal and stir.  When corn-meal is cool
  enough to handle, shape into thin flat cakes and cook on an un-oiled hot
  griddle until brown on both sides. 8 servings. Lillian Barker Smith,
  Memphis, TN.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: True Garlic Bread
 Categories: Breads
   Servings:  6
 
      1 x  Garlic Puree, 2 Roasted Head
    1/4 lb Unsalted Butter, Softened
      2 tb (2 pk) Dry yeast
    1/2 c  Warm Water (115-120 degrees)
  2 1/2 c  Warm Water
      2 tb Kosher Salt
  3 1/4 c  Whole Wheat Flour
  3 1/4 c  Unbleached All Purpose Flour
      1 x  Cornmeal
 
  Cream together the garlic puree and butter.  (This may be done days in
  advance and refrigerated.  Bring to room temperature before using). Combine
  the yeast with 1/2 cup warm water in large bowl.  Stir with a fork or small
  whisk.  Add an additional 2 1/2 cups water.  Add salt.  Stir in the flour,
  1 c at a time, beginning with the whole wheat.  Use a whisk until the dough
  becomes stiff, then switch to a wooden spoon.  Turn the dough onto a well
  floured work surface.  Knead rhythmically for 10 to 15 minutes, until the
  dough is smooth, springy, nonsticky, and elastic.  Add more flour as you
  knead if necessary.  The dough is ready if you can poke to fingers into it
  and the resulting indentations spring back.  Cover the dough with a cloth
  and let rest while you wash, dry and generously butter the bowl. Knead the
  dough a few more turns, then form it into a ball and place it in the bowl.
  Turn it to coat with butter.  Cover the bowl and put it in a warm,
  draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It
  has risen sufficiently when you can gently poke a finger into the dough and
  the hole reamins.  (Don't poke too enthusiastically or the dough will
  collapse.)  When doubled, flour your fist and punch the dough down. Knead
  it a few times and then let it rest. Sprinkle 1 large or 2 small baking
  sheets with a liberal amount of cornmeal. Divide the dough into 3 equal
  parts.  While you work with 1 piece, keep the other 2 covered. Flour your
  work surface.  With a rolling pin, roll each piece of dough into a
  rectangle approximately 14-inches long X 7-inches wide. Spread it with
  softened garlic butter.  Roll the long edge toward the opposite long edge,
  as if you were rolling up a rug. Pinch ends closed. Place loves on the
  baking sheets.  With a sharp knife or razor blade, slash the loves lightly
  at 2-inch intervals.  Cover with a cloth and place in a warm draft-free
  place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400
  degrees F.  Bake for 35 to 40 minutes with a pan of boiling water on the
  oven floor.  Spray loaves with water several times during the baking
  process.  (This helps the bread form a thick crusty shell.) To test for
  doneness, rap the loaf with your knuckles. The loaf should sound hollow.
  Cool on wire racks, but the loaves are delicious eatenwarm right out of the
  oven.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Truly Yeast Bread (Gluten Free)
 Categories: Breads
   Servings:  6
 
      3 c  GF Flour Mix (recipe
           -follows)
    1/4 c  Sugar
  3 1/2 ts Xanthan gum
    2/3 c  Dry milk powder
  1 1/2 ts Salt
      2 ts Sugar
    1/2 c  Lukewarm water
  1 1/2    Yeast cakes, or 1 1/2
           -tablespoons yeast granules
    1/4 c  Shortening
  1 1/4 c  Water
      1 ts Vinegar
      3    Eggs
 
  It is not easy to turn out a yeast bread recipe without wheat that smells,
  slices and tastes like wheat bread.  This recipe is adapted from the
  nutrition dept. of the Univ. of Washington School of Medicine.
  
  Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy
  duty mixer.  Use your strongest beaters.
  
  Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mix
  in the yeast.  Set aside while you combine the shortening and 1 1/4 cups
  water in saucepan and heat until shortening melts.
  
  Turn mixer on low.  Blend dry ingredients and slowly add shortening and
  water mixture and the vinegar.  Blend, then add the eggs.  This mixture
  should feel slightly warm.
  
  Pour the yeast mixture into the ingredients in the bowl and beat at highest
  speed for 2 minutes.
  
  Place mixing bowl in a warm place, cover with plastic wrap and a towel, and
  let the dough rise approximately 1 to 1 1/2 hours or until doubled. Return
  to mixer and beat on high for 3 minutes.  Spoon the dough into 3 small (2
  1/2" x 5") greased loaf pans or 1 large one.  Use muffin tins and bake any
  remaining as small rolls.  Or make all rolls (approximately 18).
  
  Let rise until the dough is slightly above the top of pan.  Bake in
  preheated 400 degree oven for 10 minutes.  Place foil over bread and bake
  large loaves 50 minutes longer, small loaves slightly less time, and rolls
  about 25 minutes.
  
  NOTES:  The dough texture will seem more like cookie dough than bread
  dough, so don't be alarmed.  Bread is better when baked in small loaf pans
  and delicious in rolls.  I have successfully doubled the recipe to turn out
  2 large loaves plus 18 rolls in the muffin tins or 3 small 2 1/2" x 5"
  loaves plus 24 rolls.  This bread freezes well.  For convenience, slice
  before freezing.  This bread may be made with either brown or white rice
  flour in the GF flour mix.
  
  GF flour mix:    2  parts white rice flour 2/3 part potato starch flour 1/3
  part tapioca flour
  
  Source:  The Gluten-Free Gourmet by Bette Hagman
  
  NOTE:  The book says xanthan gum is necessary for all yeast recipes to help
  make the breads springy and chewy.  It helps to replace the gluten the rice
  and potato flours lack.
  
  Posted by Patty Smith. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tuna's Total Triumph
 Categories: Sandwiches, Breads
   Servings:  4
 
           *INGREDIENTS*
      1 cn Tuna in water (6-1/2 oz),
           -drained
      4    Sweet pickles, small,
           -finely-chopped
      2    Green onions and tops,
           -finely chopped
      1    Egg, hard-cooked, finely
           -chopped
    1/2 c  Walnuts, coarsely chopped
    1/2 c  Mayonnaise
      1 ts Prepared mustard
      2 ts Lemon juice
    1/4 ts Salt
    1/8 ts Pepper
      8    Tomato slices
      3    Bagels, toasted
    1/2 c  Cheddar cheese, shredded
           Paprika
 
  Serves 4
  
  *DIRECTIONS*
  
  Heat oven to 350 degrees F. Mix tuna, sweet pickles, green onions, egg,
  walnuts, mayonnaise, mustard, lemon juice, salt and pepper in small bowl.
  
  Place 1 tomato slice on each bagel half; spoon tuna mixture over tomatoes.
  Top with remaining tomato slices; sprinkle with cheese. Wrap each bagel in
  aluminum foil.
  
  Bake 30 minutes. Unwrap bagels, place under broiler until cheese is bubbly,
  if desired. Sprinkle lightly with paprika. Serve hot.
  
  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: Turkey Stuffing
 Categories: Breads
   Servings:  8
 
    1/4 c  Olive oil
      1    Shallot,finely chopped
      1    Onion,large,finely chopped
  1 1/2 c  Celery,finely chopped
     12 c  Bread,stale,cut in 1/2" cube
      2 tb Sage,ground
    1/2 ts Thyme,dried
    1/2 ts Celery seed,ground
    1/2 ts Paprika
           Pepper,freshly ground
  2 1/4 c  Stock,strong vegetable
 
  1. Heat the oil, shallot, onion and celery in a heavy pot. Saute until the
  vegetables begin to soften, then add bread cubes, sage, marjoram, thyme
  celery seed, paprika and pepper to taste. Mix well. Cook, stirring
  frequently, for 5 minutes over medium-low heat.
  2. Add hot vegetable stock to pot and mix well. Cover and cook over low
  heat for 30 minutes or longer, stirring frequently, until bread cubes have
  broken down. (The secret to a good stuffing is in the slow cooking and the
  frequent stirring.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Two Day Burger Buns
 Categories: Breads
   Servings: 36
 
      2 c  Sugar
      2 pk (2 tbsp) yeast
      1 c  Oil
      4 c  Water
      2 ts Salt
     13 c  Flour
      1    P.m. - Mix, knead and set to
           -raise.
      6    P.m. - Punch down.
      9    P.m. - Knead and then shape
           -1/2 cup-size balls of dough
           -and
 
  arrange on cookie sheet-size pieces of foil. Set to raise in warm place
  overnight. In the morning, begin baking them - 15 minutes at 400 F.
  
  Makes 36 - 40 buns.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Two Pizza Crusts Made in Bread Maker
 Categories: Breads, Pizza
   Servings: 10
 
  5 1/2 oz WATER (165 ML)
  1 1/2 c  BREAD FLOUR
      1 tb NONFAT DRY MILK POWDER
      1 ts SALT
      1 tb BUTTER
  1 1/2 ts DRY YEAST
 
  REMOVE DOUGH FROM THE BREAD CASE AND PLACE IN GREASED BOWL.  COVER WITH
  WRAP AND LET IT SIT FOR 20 TO 30 MINUTES.  CUT INTO 2 PORTION IN A ROUND
  SHAPE; COVER AND REST THE DOUGH FOR ABOUT 15 MINUTES.  FLATTEN DOUGH INTO A
  CIRCLE, SPEAD IT ONTO A PIE PLATE AND PRICK WITH A FORK.  GLAZE WITH PIZZA
  SAUCE AND SPRINKLE ONION, GREEN PEPPER, MUSHROOMS, CHEESE, OR WHAT IS
  DESIRED.  BAKE IN 400 DEGREE OVEN FOR 15 TO 20 MINUTES UNTIL CRUST IS
  GOLDEN BROWN.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ukrainian Almond Crescents
 Categories: Desserts, Breads
   Servings:  6
 
      2 c  To 2 1/2 c unbleached white
           -flour
      1 pk Dry yeast (about 1 Tbs)
      1 c  Sweet butter, room temp
      2    Egg yolks, beaten
    3/4 c  Sour cream
           Filling:
      2 c  Almonds, toasted and
           -coarsley ground
    2/3 c  To 3/4 c brown sugar, firmly
           -packed
      2    Egg whites
      1 pn Of salt
 
  From "Sundays at Moosewood Restaurant." Yields 24 pastries
  
  Rogaliki, which means  "little horns," are a specialty of the southern
  Ukraine.  They are flaky pastries stuffed with sugar and nuts, and I warn
  you, they can be addictive.  Although I am seldom interested in sweets,
  these are "devilish horns," tempting even me to eat just one more!
  
  Pastry:
  
  For the pastry, mix together the flour and yeast in a med bowl.  Cut in the
  butter with a pastry fork until the mixture resembles coarse meal. Stir in
  the egg yolks and sour cream and mix well.  The mixture will still be
  crumbly.  Form the dough into a ball using your hands, working it as little
  as possible.  The less you knead, the more tender the pastry will be. The
  dough will be tacky.  Wrap it in waxed paper and chill it for at least 2
  hours.
  
  Prepare the filling by combining the ground almonds and sugar in a small
  bowl.  Beat together the egg whites and salt until stiff, but not dry, and
  carefully fold them into the nut mixture.
  
  Preheat the oven to 375F.  When the dough is thoroughly chilled, divide it
  into three balls.  Using a floured rolling pin, roll out three circles
  about 1/8" thick.  Work on a well-floured surface to prevent the dough from
  sticking.  Cut each circle into eight pie-shaped wedges and spread the
  wedges with the filling.  Starting at the wide end, roll each wedge up like
  a little croissant and then pull the ends into a curve to form a "horn."
  Make sure the point is on the bottom so the "horns" will not open up while
  baking.
  
  Place the almond crescents on a lightly oiled baking sheet and bake for
  about 30 - 40 min, until golden and puffed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Upside-Down Onion Cornbread
 Categories: Breads
   Servings:  6
 
      1    Medium (8-10 oz) sweet
           -Spanish onion
      2 tb Butter or margarine
  1 1/2 c  All-purpose flour
    3/4 c  Cornmeal
      1 tb Baking powder
      2 tb Sugar
    1/2 ts Salt
      1 c  Milk
    1/3 c  Vegetable oil
      1    Egg
 
  Peel onion; cut 6 very thin slices from center of onion. Finely chop
  remaining onion; set aside. Melt butter in a 9 inch oven-proof skillet over
  medium heat. Arrange onion slices over bottom. Cook 2 to 3 minutes or until
  onion is partially cooked. Meanwhile, combine flour, cornmeal, baking
  powder, sugar and salt in bowl. Beat together milk, oil and egg. Stir into
  dry ingredients. Fold in chopped onions. Pour batter over onion slices.
  Bake in 350 degree oven for 20 to 25 minutes or until bread is done. Invert
  onto serving plate. Cut in wedges, serve. Makes 6 to 8 servings.
  
  From: Steve Herrick Source: Best Recipes March/April 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Variety Spice Muffins
 Categories: Muffins, Breads, Spicy
   Servings: 12
 
  2 1/2 c  Buttermilk baking mix (??)
    1/2 c  Sugar
      1 ts Cinnamon
    1/2 ts Cloves
    1/2 ts Nutmeg
    1/2 c  Applesauce
      1 sm Can undiluted evaporated
           -milk
      2 tb Oil
      1    Egg, beaten
 
  Using baby food eliminates the need to puree
  
  Combine baking mix, sugar, cinnamon, cloves, and nutmeg in medium bowl;mix
  well.  Beat together applesauce, evaporated milk, oil, and egg.  Add liquid
  mixture to dry mixture.  Stir just until dry ingredients are moistened.
  Fill 12 buttered muffin cups 2/3 full of batter. Bake in hot oven (400F)
  15-20 minutes. Cool slightly; remove from pan. Makes 12 muffins.
  
  TOPPING: Mix 1/4 cup sugar and 1/4 tsp cinnamon.  Dip tops of muffins in 2
  tbsp melted butter, then roll tops in cinnamon sugar mixture.
  
  ** You may substitute one fo the following for the applesauce: 4-1/2 oz jar
  strained plums, apricots with tapioca, strained pears, or strained squash.
  
  Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vegetable Samosa
 Categories: Appetizers, Breads
   Servings: 12
 
      8 oz Potatoes, cut in even-size
           -pieces
    3/4 c  Frozen green peas
      2 tb Corn oil
      1    Onion, finely chopped
    1/2 ts Cumin seeds
      1    Piece ginger root, peeled,
           -grated (1/2")
    1/2 ts Turmeric
    1/2 ts Garam Masala
    1/2 ts Salt
      2 ts Lemon juice
      1 c  All-purpose flour
      2 tb Butter
      2 tb Warm milk
           Vegetable oil for deep
           -frying
           Lime twists (opt)
           Fresh celery leaves (opt)
           Mango Chutney
 
  In a saucepan, boil potatoes in salted water 15-20 minutes or until tender.
  Drain well, return to saucepan and shake over low heat a few moments or
  until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain
  well.
  
  Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam
  Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas, then
  stir in lemon juice. Mix well, remove from heat and cool.
  
  Sift flour into a bowl. Cut in butter finely until mixture resembles bread
  crumbs. Add milk and mix to form a stiff dough. Divide in 6 equal pieces.
  
  Form each piece in a ball and roll each ball on a lightly floured surface
  to a 6" circle. Cut each circle in half. Divide filling equally among
  semicircles of pastry.
  
  Dampen edges of pastry, then fold over and seal to form triangles which
  enclose filling completely. Half fill a deep-fat fryer or saucepan with
  oil. Heat oil to 375'F. (190'C.) or until a 1/2" cube of day-old bread
  browns in 40 seconds. Fry samosa in hot oil, a few at a time, 3-4 minutes
  or until golden brown. Drain on paper towels. Garnish with lime twists and
  celery leaves, if desired, and serve hot with Mango Chutney.
  
  Makes 12 samosa.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vermont Cheddar and Maple Crackers
 Categories: Appetizers, Breads, Snacks
   Servings:  8
 
      2 c  Shredded sharp Cheddar
  2 1/2 oz Chopped pecan pieces
    1/3 c  Mayonnaise
      1 tb Maple syrup
    1/2 ts Worcestershire sauce
     36    Whole-grain crackers
 
  MIX THE CHEESE, PECANS, mayonnaise, maple syrup and Worcestershire sauce
  together in a medium-sized bowl. Spread the mixture by rounded teaspoonfuls
  evenly on the crackers. Place the crackers on a flat pan or cookie sheet
  and run it under the broiler until the cheese is melted and bubbling.
  Transfer the crackers to a plate and serve at once. Makes 3 dozen puffs.
  
  JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vidalia Onion Dill Cheese Bread
 Categories: Breads, Cheese
   Servings:  6
 
    3/4 c  Tap Water
      1    Egg
      3 c  Bread Flour
  2 1/2 c  Grated Cheddar Cheese
      1 tb Heaping Dill Weed (dry
           -fresh)
      1 tb Dill Seed
  1 1/2 ts Salt
      3 tb Sugar
      1 tb Butter
  1 1/2 ts Yeast (Red Star)
      1 md Vidalia Onion (chopped fine)
    1/4 ts Nutmeg
 
  Put all ingredients in bread machine except onion.  Select MIX BREAD press
  Start. When beeping sounds during first kneading, add onion.
  
  Machine: Hitachi Home Bakery Plus Setting: Mix Bread Crust Setting: Light
  
  SOURCE: Jim and Gwynne Bodle 6/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Waffles
 Categories: Breads, Osg
   Servings:  1
 
      2 ea Eggs
      3 c  Milk; sour
  3 3/4 c  Flour
      1 tb Sugar
      4 ts Baking powder
  1 1/2 ts Baking soda
      1 ts Salt
      2 tb Butter; melted
 
  Note: No directions given. Combine ingredients, bake on waffle iron until
  crisp and brown.
  
  Source: Mrs. F. A. Morgan, North Lima Grange, Mahoning County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Walnut Apple Bread
 Categories: Breads
   Servings:  1
 
  1 1/2 c  All-purpose flour, sifted
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1 ts Cinnamon
    1/4 ts Nutmeg
    1/8 ts Allspice
  1 1/2 c  Wheat cereal flakes, crushed
      1 c  Walnuts, coarsely chopped
    1/4 c  Apple, chopped
      1 ea Egg, slightly beaten
    1/4 c  Brown sugar, firmly packed
      2 ts Vegetable oil
  1 1/2 c  Buttermilk, lowfat
 
  Grease or spray 9x5x3 in. loaf pan.  Preheat oven to 350F.  Mix and sift
  flour, baking powder, baking soda, salt and spices into bowl. Stir in
  cereal, walnuts and apple.  Combine egg, brown sugar, buttermilk and oil;
  add to dry mixture.  Stir just enough to moisten dry ingredients. Do not
  beat.  Spoon into pan.  Bake at 350F one hour or until toothpick inserted
  into center comes out clean.  Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Walnut Bread
 Categories: Breads, Osg
   Servings:  1
 
      1 ea Egg
      1 c  Sugar
      1 c  Milk
      1 ts Salt
      3 ts Baking powder
      3 c  Flour
    1/3 c  Walnuts
 
  Bake 45 - 50 minutes in slow oven.
  
  Note: Slow oven is 300 - 350 F.
  
  Source: Mrs. Stanley Peltier, Riverside Grange, Allen County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Walnut Roll
 Categories: Breads, 1941
   Servings:  6
 
      1    Cake compressed yeast
           OR 1  cake dry yeast
      4 tb Melted shortening
      2 c  Milk, scalded and cooled
    1/2 c  Sugar
      1 ts Salt
      2    Eggs, well beaten
      6 c  White flour
      2 c  Walnuts, ground
      2 c  Sugar
 
  Soften yeast in lukewarm milk.  Add shortening, 1/2 cup sugar, and salt.
  Add 1/2 of flour and beat until smooth.  Cover and let stand in a warm
  place overnight.  In the morning, add eggs, and enough flour to make a
  smooth dough.  Knead until smooth and elastic. Place dough in a bowl, cover
  with a warm, damp cloth, and let rise until double in bulk. Knead down and
  let rise again. When it has doubled in bulk roll 1/8 to 1/4 inch thick.
  Brush with melted butter or butter substitute.  Cover with 2 cups ground
  nuts mixed with 2 cups sugar.  Spread this mixture about 1/4 inch thick on
  the rolled dough.  Roll like cinnamon rolls but do not cut. Place in
  well-oiled pan.  Set in a warm place, cover ant let rise until treble in
  bulk.  Brush top with melted butter and bake in hot oven (450 F) 20-25
  minutes. 16 servings. Mrs. Mary G. Cimra, Timblin, PA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Warm Pralines N Cream Muffins
 Categories: Muffins, Breads, Cheese
   Servings:  6
 
    1/2 c  Firmly packed brown sugar
    1/3 c  Margarine or butter,
           -softened (5-1/3 tbsp)
      1    3 oz package cream cheese,
           -softened
    2/3 c  Milk
      1    Egg
      1 ts Maple or vanilla extract
      1 c  Oats (quick or old fashiond,
           -uncooked)
    1/2 c  All purpose flour
    1/3 c  Whole wheat flour
      1 tb Baking powder
    1/2 ts Salt
    3/4 c  Chopped pecans, divided.
 
  Heat oven to 400F.  Grease bottoms only of 12 medium muffin cups or line
  with paper baking cups. In medium bowl, beat brown sugar, margarine and
  cream cheese until creamy. Add milk egg and maple extract; mix well. Add
  combined dry ingredients and 1/2 cup pecans; stir just until dry ingredient
  are mositened. Fill prepared muffin cups 3/4 full. Sprinkle wit remaining
  1/4 cup pecans. Bake 20-22 minutes or until golden brown. Cool; serve
  slightly warmm. To freeze muffins, wrap securely; seal,label and freeze.
  
  Origin: Journal American, March 24, 1993 Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Warm Springs Fried Bread
 Categories: Breads
   Servings:  6
 
      3 c  Sifted All-Purpose Flour
      1 tb Butter
      2 ts Baking Powder
    3/4 c  (To 1c) Warm Milk
      1 ts Salt
      2 tb Melted Butter
      1 ts Sugar
           Fat For Deep Frying
 
  Combine dry ingredients; cut in butter. Add enough warm milk to make a soft
  dough, easy to handle. Knead on floured board until dough is very smooth
  and soft but elastic. Do not use a lot of extra flour. Divide dough into
  6-8 balls and brush the tops with melted butter. Cover and let stand 30-45
  minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4
  inch thick. Fry in deep fat (preheated to 365F). Dough should rise
  immediately to surface. Cook until brown on one side, turn, and brown on
  other side being careful to not pierce crust. Drain on absorbent paper and
  serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Washington's Birthday Cherry Walnut Bread
 Categories: Breads
   Servings:  1
 
      1    Egg, at room temperature
      4 oz Maraschino cherries, cut
           -into quarters
      1 c  Sugar
      2 tb Butter, melted
    1/4 c  Each cherry juice, orange
           -juice, and water
      2 c  Flour
      1 tb Baking powder
    1/4 ts Baking soda
      1 ts Salt
      1 c  Chopped walnuts
 
  This loaf is best if you wait for a day before serving it.
  
  In a bowl, beat the egg, add the cherries, and stir in the sugar and melted
  butter.  Pour in the cherry and orange juices and water.  Sift the dry
  ingredients together, then add them to the liquid mixture a spoonful at a
  time, blending thoroughly.  Stir in the chopped nuts. Pour the batter into
  a medium loaf pan.  Bake in a preheated 350 F oven for 1-1/4 hours, or
  until a wooden toothpick inserted in the loaf comes out clean and dry.  Let
  the bread rest for 10 minutes before removing to a wire rack to cool. Makes
  1 loaf.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Watermelon Muffins
 Categories: Breads, Muffins
   Servings: 12
 
  1 1/2 c  Flour
      2 ts Baking soda
      1 ts Baking powder
      1 pn Salt
    1/8 ts Cinnamon
      6 tb Butter; room temperature
    2/3 c  Sugar
      2    Eggs
    1/2 c  Milk
    1/2 c  Watermelon juice
    1/2 c  Watermelon pulp
    1/2 c  Raisins
 
  Sift flour, baking powder, baking soda, salt and cinnamon in large bowl.
  Cream butter and sugar; add eggs.  Whip in milk, juice, pulp and raisins.
  Add wet mixture to dry ingredients; blend just to incorporate.  Fill
  greased muffin cups 2/3 full.  Bake 25 minutes.  Transfer to wire rack;
  cool.
  
  Note: A few drops of red food color can be added for more watermelon color.
  
  Source: Restaurants & Institutions, June 15, 1993 Typed for you by Karen
  Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Weiner Batter
 Categories: Breads
   Servings:  6
 
      1 c  Bisquick
      3 tb Cornmeal
    1/4 ts Paprika
      1 ts Mustard
           Pepper
      1    Egg
    1/2 c  Milk
      1 lb Wieners
 
  Make batter and drop wieners into batter to coat.  Drop in hot deep fat and
  cook until brown.  If you have sticks, fasten wieners to sticks before
  dipping into batter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Weixenkeimbrot (Molasses Brown Bread)
 Categories: Breads
   Servings:  4
 
  2 1/2 c  Whole-Wheat Flour
  1 1/2 c  Wheat Germ
    1/3 c  Brown Sugar
    1/2 ts Salt
      1 c  Raisins, Mixed Dark & Light
      2 ts Baking Soda
  1 7/8 c  Buttermilk
    1/3 c  Molasses
 
  Preheat oven to 325 degrees F.  Grease a 9 X 5 X 3-inch pan.  Combine
  flour, wheat germ, brown sugar, salt and raisins in a mixing bowl.  Mix
  well.  In a second mixing bowl, mix baking soda, buttermilk and molasses,
  using a wooden spoon.  This misture will start to bubble.  Immediately mix
  it into the dry ingredients.  Spoon the batter into the greased pan.  Bake
  at once.  The bread is done when a toothpick comes out clean, about 1 hour.
  Turn out of the pan and cool on a wire rack. Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wenatchee Applesauce Muffins
 Categories: Muffins, Breads
   Servings:  6
 
      2 c  Unsifted all purpose flour
    1/2 c  Light brown sugar
      1 tb Baking powder
    1/2 ts Salt
    1/2 ts Ground cinnamon
    1/4 ts Ground nutmeg
    1/4 c  (1/2 stick) butter or
           -margarine
      1 c  Thick applesauce
    1/4 c  Milk
      1 lg Egg
    1/2 c  Dark seedless raisins.
 
  FROM:      Pat Stockett
  
  Wenatchee Applesauce Muffins
  
  Heat oven to 425.  Grease 12 muffin cups. In a bowl, combine dry
  ingredients and blend. Melt butter in a saucepan.  Remove from heat; stir
  in applesauce and milk. Beat in egg.
  
  Stir in applesauce mixture into dry ingredients and, when well blended,
  stir in raisins.
  
  Bake 15 to 20 minutes.  Let stand 5 minutes before removing muffins from
  tin.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: West Coast French Sourdough Bread I
 Categories: Breads
   Servings:  2
 
      1 c  Starter
      1 pk Dry yeast
    3/4 c  Flour
      3 c  Flour
    3/4 c  Water
      2 ts Salt
    1/2 ts Soda
  1 1/2 c  Warm water
      2 c  Flour
      2 ts Sugar
 
  About 9:00 in the evening measure out 1 cup starter from the refrigerator
  storage jar into mixing bowl (do not use metal or plastic).  Add 3/4 cup
  water and 3/4 cup flour and beat thoroughly. Cover bowl tightly with
  clinging transparent wrap and set in warm place (80 to 85) overnight.
  
  In the morning about 7:00 beat starter thoroughly.  Measure out 1 cup and
  return remaining starter to storage jar.  In another bowl pour 1-1/2 cups
  of just warm water, stir in 2 tsp. sugar and sprinkle 1 pkg. yeast on top.
  Let stand until yeast is dissolved. Add the 1 cup of reserved starter and 3
  cups flour. Beat thoroughly, cover tightly and let stand in warm place
  until very light and foamy. This will take from 1 to 1-1/2 hours.
  
  Sift 2 tsp. salt and 1/2 tsp. soda with 1 cup flour and spread the
  remaining 1 cup on the pastry board.  Stir the sifted flour mix into the
  sponge.  Turn out on board and knead for several minutes using a little
  more flour if necessary to make a very stiff dough. Knead until completely
  smooth and not sticky so that it can be worked on an unfloured portion of
  the board without sticking. Divide in halves and shape into either round or
  long narrow loaves. Place on flat baking sheet, preferably non stick, or
  lightly grease it or sprinkle corn meal over the surface. Slip into large
  plastic bag, supported so that it will not touch dough (drinking glasses
  placed at each end of sheet are fine). Set in warm place for 1 to 1-1/2
  hours to rise.
  
  If the dough becomes too light the loaves will spread in baking but this
  only makes a more delicious crust.  When ready for the oven brush top of
  loaves with cold water.  Make diagonal slashes across top of long loaves
  and five or six radiating from center of round ones with a sharp
  single-edge razor blade or scissors. Bake in oven preheated to 400 degrees
  with pan of hot water on the floor from 50 to 60 minutes and the crust is
  as dark as desired. About 10 minutes before the end of the baking period,
  brush tops with water again. Remove from pans and stand on edge to cool,
  propping them against a heavy glass jar or similar object.
  
  For the most attractive slices, especially if the loaves have spread a
  little to much in baking, cut with a very sharp knife diagonally across the
  long loaf and at the same time have the blade slanted from top to bottom
  away from the end. This makes the slices about twice as wide as when cut
  straight up and down. Cut slices from the round loaves on the slant also.
  When ready to seve, to preserve the utterly delicious taste and crisp, hard
  crust, re-heat quickly with wrapping open at one end so that the bread will
  not become steamy, or spread slices with butter and place under broiler at
  high heat for a very short period until the edges are beginning to brown
  nicely. This recipe makes 2 long or 2 large round loaves.
  
  From: Breads and Coffee Cakes with Homemade Starter Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Westinghouse Waffles
 Categories: Breads, Osg
   Servings:  6
 
      2 c  Flour
      4 ts Baking powder
    1/4 ts Salt
      2 tb Sugar
      2 ea Eggs
  1 1/4 c  Milk
      6 tb Butter; melted
 
  Sift dry ingredients together. Beat egg yolks, add with milk to dry
  ingredients. Beat until batter is smooth. Add melted butter and folk in
  stiffly beaten egg whites. Preheat iron and bake 3 or 4 minutes. This
  recipes makes 6 waffles.
  
  Source: Mrs. E. A. Williams, Grand Prairie Grange, Marion County, OH Pike
  County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wheat and Honey Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
    3/4 c  Whole wheat flour
  2 1/2 c  Bread flour
      1 ts Salt
      2 tb Honey
      2 tb Butter
      1    Egg
      1 c  Plus 1 Tbsp warm water
 
  "Here's whole wheat goodness and richness in a very easy-to-make wheat
  bread."
  
  In the order listed, put all ingredients into pan, select white bread and
  push "Start."
  
  Note: Raisins are a good addition. Add them at the beginning for flavor, or
  at the beeps so they'll remain whole.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wheat Sprout Bread
 Categories: Breads
   Servings:  2
 
      2 c  Warm water
      2 ts Malt
      2 tb Molasses
      1 tb Yeast
      5 c  Hard whole wheat flour
    1/2 lb (about 2 c) wheat sprouts *
      1 ts Salt
      2 tb Whey powder (opt)
      3 tb Oil
  1 1/2 tb Soy flour
 
  From the Arcata Co-op Bakery Makes 2 1 1/2 lb loaves. Nice chewy-crunchy
  bread, sweet and nutritious.
  
  * Soak wheat berries overnight and sprout in container, rinsing twice
  daily, for 2-4 days.  They get sweeter the longer they sprout.
  
  Mix together water, yeast, sweeteners and two cups of flour.  Let sit till
  bubbly then add remaining ingredients, and knead well, reserving or adding
  a little flour to obtain a good elastic texture.  Let rise in oiled covered
  bowl, shape into loaves and let rise again.  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: Wheat Wheat Wheat Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
    1/8 ts Ginger
  2 1/2 c  Bread flour
  1 1/4 c  Whole wheat flour
    1/2 c  Wheat germ
      1 ts Salt
      3 tb Honey
      1    (12 oz) can evaporated milk
      2 tb Salad oil
    1/2 c  Cracked wheat (Use
           -ingredients at room
           -temperature.)
    1/2 c  Boiling water
 
  "Talk about healthy. Three types of pure wheat goodness for flavor and
  nutrition are yours with this great-tasting whole wheat bread."
  
  Cover the 1/2 cup cracked wheat (available in bulk and packaged in health
  food stores) with the boiling water in a small bowl. Stir and let cool. Put
  the rest of the ingredients in the order listed into the Auto Bakery, then
  the cooled wheat. Select white bread and push "Start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wheaten Bread - Maddybenny - Irish
 Categories: Breads
   Servings:  1
 
      3 c  Flour, Whole Wheat
      1 c  Flour, All-Purpose
      1 ts Baking Soda
    1/2 ts Salt
    1/2 ts Nutmeg, Grated
      2 c  Buttermilk
      1 ts Orange Rind, Grated
 
  In large bowl, stir together whole wheat and all-purpose flours, baking
  soda, salt and nutmeg.  Make a well in centre; add buttermilk and orange
  rind.  Mix just until dough is soft but not sticky.  Turn dough out onto
  lightly floured surface.  Knead 10 times.  Put dough into greased 8 x 4 in
  loaf pan.  Bake in 350F oven 20 minutes. Reduce temperature to 300F; bake
  25 to 30 minutes longer or until a cake tester inserted in center of loaf
  comes out clean. Turn out onto wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wheatie Pancakes
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Wheaties
      1 c  Milk; sweet
      2 ea Eggs
      2 ts Baking powder
           Salt; pinch
      1 tb Butter
           Flour
 
  Combine ingredients using enough flour to make a thin batter. Bake on hot
  griddle.
  
  Source: Howard Behnke, North Elyria Grange, Lorain County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whey Biscuits
 Categories: Breads, 1941
   Servings:  6
 
  2 1/2 c  Flour
      1 ts Baking powder
    1/2 ts Baking soda
      1 c  Whey
      1 ts Salt
      4 tb Shortening
 
  Sift flour, measure, and sift with baking powder, baking soda, and salt.
  Work in shortening with the finger tips, or cut in with 2 spatulas. Add
  sufficient whey to form a soft roll dough. Turn onto lightly floured board.
  Knead lightly.  Pat into sheet 3/4 inch thick. Cut with floured cutter.
  Place on slightly oiled baking sheet. Bake in hot oven (450 F) about 10
  minutes. 10 servings. Olive C. Leary, Hastings, MI.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whipped Cream Biscuits
 Categories: Breads, Osg
   Servings:  1
 
      2 c  Flour
      3 ts Baking powder
    3/4 ts Salt
      1 c  Heavy cream; whipped
 
  Sift dry ingredients and add to whipped cream. Roll 1/2-inch think and cut
  with biscuit cutter. Bake in moderate oven 15 minutes. Yield: 18
  
  Note: Moderate oven 350 - 400 F.
  
  Source: Mrs. Emma Feiden, Huron Grange, Erie County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Bread (Sponge)
 Categories: Breads
   Servings:  1
 
  1 1/2 c  Warm (not hot) water
      2 tb Sugar
      1 pk Yeast, active dry, or
      1    Cake compressed yeast
      2 c  Sifted enriched flour
      1 c  Milk
      2 tb Sugar
      3 tb Shortening
      5 c  Sifted enriched flour
 
  To make sponge: Pour warm water and 2 T sugar into large bowl. (Cool to
  lukewarm for compressed yeast.)  Sprinkle or crumble in yeast and stir
  until dissolved.  Add flour and beat until smooth.  Cover.  Let rise in
  warm place, free from draft, until light and spongy, about 1 hour.
  
  To make bread: Scald milk.  Stir in 2 T sugar, salt, and shortening.  Cool
  to lukewarm. Stir sponge down. Stir in lukewarm milk mixture. Stir in 5
  cups flour. Turn dough out on lightly floured board. Kneed until smooth and
  elastic. Place in greased bowl, brush with shortening. Cover, let rise in
  warm place, free from draft, until doubled in bulk, about 45 minutes. Punch
  down and turn out onto lightly floured board. Divide in half, let rest 15
  to 20 minutes.  Shape into loaves.  Place in greased bread pans, 9x5x3
  inches. Cover. Let rise in warm place, free from draft, until center is
  slightly higher than edge of pan, about one hour. Bake in hot oven (400 F)
  about 50 minutes. Makes 2 loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Bread Recipe
 Categories: Breads
   Servings:  6
 
  6 1/2    To 7 cups all-purpose flour
      2 pk "Instant Dry Yeast"
      3 tb Sugar
      1 tb Salt
  1 1/4 c  Water
      1 c  Milk
      2 tb Shortening
 
  A white bread recipe that's worth a blue ribbon!
  
  Oven 400 In large mixer bowl, combine 3 cups flour, yeast, sugar and salt;
  mix well. In saucepan, heat water, milk and shortening until warm (120-130
  degrees); shortening 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 enough ramaining flour to make a firm dough. Knead on
  floured surface until smooth and elastic, 5 to 8 minutes. Place in greased
  bowl, turning to grease top. Cover; allow to rise in warm place until light
  and doubled, about 1 hour.
  
  Punch down dough. Divide into 12 parts. On lightly floured surface roll or
  pat each half to a 14 x 7 inch rectangle.  Starting with shorter side, roll
  up tightly, pressing dough into roll with each turn. Pinch edges and ends
  to seal. Place in greased 9 x 5 or 8 x 4 inch bread pans. Cover; allow to
  rise in warm place until double, about 30 minutes. Bake at 400 degrees for
  35 to 40 minutes until golden brown. Remove from pans and You know the
  rest!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Bread
 Categories: Breads
   Servings:  1
 
    3/4    To 1 cup warm water
      1 pk Active dry yeast
      1 tb Sugar
  2 3/4 c  All-purpose flour
      3 tb Instant nonfat dry milk
      2 tb Cold butter or margarine,
           -cut into 2 pieces
      1 ts Salt
 
  Makes 1 loaf
  
  Vegetable oil or melted butter or margarine
  
  Combine 1/4 cup of the 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 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.  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 place in greased 8 1/2 x 4 1/2 x 2
  1/2-inch loaf pan.  Brush with oil.  Let stand in warm place until doubled,
  45 - 60 minutes.
  
  Heat oven to 375 F.  Bake until golden and loaf sounds hollow when tapped,
  25 - 30 minutes.
  
  Remove immediately from pan.  Brush crust with oil, if desired. Cool on
  wire rack.
  
  REFRIGERATOR WHITE BREAD:  Prepare dough as directed for White Bread.
  Eliminate first rising period.  Shape dough and place in loaf pan as
  directed for White Bread.  Brush vegetable oil over dough and cover tightly
  with plastic wrap.  Let stand at room temperature 20 minutes, then
  refrigerate 4 to 24 hours.  Uncover and let stand at room temperature 30
  minutes.  Bake as directed for White Bread.
  
  CINNAMON SWIRL LOAF:  Prepare dough as directed for White Bread through
  first rising.  Punch down dough.  Roll out dough into an 8x16-inch
  rectangle.  Mix 1 tablespoon sugar and 2 teaspoons ground cinnamon and
  sprinkle over rectangle.  Roll up dough jelly-roll fashion. Pinch seam to
  seal.  Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Let dough rise
  and bake as directed for White Bread.
  
  BUTTER CRUST BREAD:  Prepare dough, let rise, shape and place in loaf pan
  as directed for White Bread.  Cut a 7-inch slash in top of bread using
  processor's steel blade, sharp knife or razor blade. Drizzle 1 to 2
  tablespoons melted butter all along the slash. Let dough rise and bake as
  directed for White Bread.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Bread for Bread Machine
 Categories: Breads, Breadmaker
   Servings:  6
 
      1 c  Water
    1/4 c  Margerine or butter
      1    Egg
      2 tb Sugar
      1 ts Salt
      3 c  Bread flour
    1/4 c  Nonfat dry milk
  2 1/2 ts Yeast
 
   Note: This is for a Large (1.5 lb) loaf, adjust # of servings to 4 for
  medium loaf, 3 for small loaf.
  
   Put ingredients in your machine in the order suggested by the manufacture
  and engage warp engines on regular bread cycle.
  
   This makes a very nice (rich) white bread.
  
  From: The Bread Machine Cookbook (vol I) by Donna Rathmell German
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Bread
 Categories: Breads
   Servings:  6
 
      1 pk Active dry yeast
  1 3/4 c  Milk*
    1/4 c  Water*
    1/4 c  Oil or soft shortening
      6 c  All-purpose flour
      2 ts Salt
      5 tb Sugar
 
  Altitude: 5,000 ft. Yield: 2 loaves
  
  Thoroughly mix undissolved yeast with 2 cups flour and all other dry
  ingredients.  Heat milk, water and shortening over low heat until warm. (*
  If dry milk is used, this may be added with the dry ingredients, and very
  hot tap water used for water and milk.) Add liquids to dry ingredients.
  
  Beat 2 minutes at medium speed of electric mixer.  Add about 1/2 cup flour,
  or enough to make a thick batter.  Beat at high speed for 2 minutes,
  scraping bowl occasionally.  Add enough of remaining flour to make a soft
  dough.  Mix throroughly.  Turn dough out on lightly floured pastry cloth or
  board.  Knead until smooth and satiny.
  
  Place dough in lightly greased bowl.  Cover and let rise in a warm place
  (80-90 degrees) until doubled (about 1 hour).  Punch down and let rise
  again until doubled (about 30 minutes).  Punch down.  Let rest on pastry
  cloth or board for 5 minutes.
  
  Divide dough in half and shape into loaves.  Place in 2 greased 8 1/2 X 4
  1/2 X 2 1/2 inch loaf pans.  Cover and let rise until doubled (30 minutes).
  Bake in oven at 375 degrees for 45 to 55 minutes.  Cool on rack.
  
  Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers
  
  From the collection of Jim Vorheis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Bread
 Categories: Breads, Osg
   Servings:  2
 
      1 pt Milk
      2 tb Lard
      1 tb Sugar
      1 tb Salt
           Flour
 
  Scald milk, then cool with water until tepid, then add 1 pt lukewarm water.
  Dissolve 2 compressed yeast cakes in 1/2 c. lukewarm water and 1 T. sugar.
  Let rise, add to milk, etc. Add flour and knead in big loaf, until it
  handles nicely but not too stiff. Cover and let rise 2 hours, knead down
  once more, let rise 1 hour. Knead in loaves, let rise 1 hour, or until
  double in bulk. Bake 50 minutes, 425 F. for 15 minutes, 350 F. remainder of
  time. Will make 2 or 3 loaves. You can use water instead of milk, and can
  add 3 medium size, boiled and mashed potatoes if prefered.
  
  Source: Merle Smith, Jefferson Grange, Ashtabula County, OH
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Cheddar, Bacon and Chive Scones
 Categories: Breads
   Servings:  6
 
      2 c  Flour
      2 ts Baking powder
    1/4 c  (1/2 stick) margarine or
           Butter
      3    Eggs, divided
    1/3 c  Whipping cream
  1 1/2 c  (6 ounces) shredded
           Sharp white or orange
           -Cheddar
      4 sl Crisp bacon, crumbled
      1 tb Chopped fresh chives
      2 tb Water
 
  Yield: 16 scones Preparation time: 15 minutes Baking: 16 minutes
  
  Heat oven to 425 degrees F. Mix flour and baking powder in a medium mixing
  bowl. Cut in margarine until mixture resembles coarse crumbs. Beat 2 eggs
  and cream. Add to flour mixture, mixing just until moistened. Stir in
  cheese, bacon and chives. Shape into a ball; knead 10 times on lightly
  floured surface. Roll our to a 12x6-inch rectangle. Cut into 8 (3-inch)
  squares; cut each square in half diagonally. Place on lightly greased
  cookie sheet. Beat remaining egg with water and brush on to scones. Bake 14
  to 16 minutes or until lightly browned. Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White-Flour Sourdough Starter
 Categories: Breads
   Servings:  3
 
      2 c  Tepid (80) water
      1 pk Yeast
    1/2 ts Sugar
      2 c  Flour
 
  Mix the water, sugar and yeast until dissolved.  Beat in the flour until
  the batter is smooth.  Pour into a clean 2 qt. jar and cover with a cloth.
  Let stand at room temp. for 2 to 3 days or until starter has a sharp,
  almost winy odor and is bubbly (it will be full of lively bubbles after a
  short time and will continue to bubble, more sedately, until it is
  sufficiently sour).  Exact times can't be given, as weather and temp affect
  the rate of fermentation.
     TO USE:  If not used at once, cover the starter with a lid and
  refrigerate it.  It will be lively enough to use for about 18 hrs; if
  refrigerated longer, "feed" it lightly and let it become bubbly at room
  temp - usually letting it stand overnight - before using it.
     This tangy batter is the key ingredient of English Muffins and many
  other sourdough breads.  This recipe makes 3 cups enough to make a large
  batch of muffins, with enough left over to serve as a nucleus for a future
  baking.  The starter keeps well in a covered jar in the refrigerator so
  long as it is "fed" with a small amount of flour and an equal amount of
  water about every 2 weeks - this keeps the yeasts alive. Or freeze  it for
  indefinite storage.  To revive it, feed it after it thaws and let it stand
  at room temperature until bubbly enough to use.  If liquid gathers on the
  surface of stored starter, stir it in before adding flour and water.  Your
  starter will be good so long as it responds to feeding and has a pleasantly
  odor.  If neglected, it may develop a pink or greenish tinge and an
  unpleasant odor.  If that should happen, start over.  To increase a small
  amount of leftover starter to a quantity large enough for a baking, add
  flour and water in equal quantities, but never exceed the proportion of a
  cup of flour to a cup of starter.  Let the mix ferment, lightly covered, at
  room temp until very bubbly; then, if you need still more starter, add more
  flour and water and ferment again.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Bran Muffins
 Categories: Breads, Osg
   Servings:  1
 
      1 c  Flour; sifted
  3 1/2 ts Baking powder
      3 tb Sugar
    1/4 ts Salt
    3/4 c  Milk
      1 c  Whole bran
      1 ea Egg; well beaten
      3 tb Fat; melted
 
  Sift flour once, measure, add baking powder, sugar and salt, and sift
  again. Pour milk over whole bran, add egg and fat to bran mixture, add
  flour, stirring as little as possible. Bake in greased muffin pans in hot
  oven 425 F. for 20 minutes.
  
  Source: Shalersville Grange, Portage County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat Batter Bread
 Categories: Breads
   Servings:  1
 
      8 c  Whole Wheat Flour
      4 tb Honey-Molasses
      3 tb Wheat Germ
  3 1/2 c  Very Warm Water
      3 tb Soya Flour
      3 c  Corn Oil
      3 pk Yeast
      2 tb Salt
 
  This recipe is for 2 loaves of bread. If one loaf is desired, use 2
  packages yeast instead of 3 and cut all other ingredients in half. Wheat
  germ and soya flour may be omitted. Put flour in oven to warm, at lowest
  heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm water.
  Add honey to yeast. Coat loaf pans well with margarine and flour. Add oil,
  2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture and
  beat at medium speed for 2 minutes. Gradually add more flour, beating well.
  Dough should be sticky - if runny, add more flour. Put in pans, smoothing
  top and making sure dough is pushed into corners. Cover with hot, wet towel
  and let rise in warm place. Check bread in about 20 minutes and keep
  checking to be sure dough doesn't rise over lip of pan. When dough has
  risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove
  from pan immediately and cool on rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat Bread
 Categories: Breads
   Servings:  6
 
    2/3 c  Water
      3 pk Yeast
      1 tb Sugar
      8 c  Scalded Milk
    2/3 c  Shortening
      1 c  Sugar
    1/2 c  Molasses
      2 tb Salt
     12 c  Whole Wheat Flour
 
  Dissolve yeast in 2/3 c water while your milk is cooling.  Dissolve 1 cup
  sugar in the hot milk.  Stir all ingredients in large bowl, turn out and
  knead about 5 minutes, adding flour if needed.  Knead about 5 minutes. Let
  rise until doubled in bulk, about 1 1/2 to 2 hours.  Knead down and shape
  into 6 loaves, let rise until doubled in pans.  Bake at 375F 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: Whole Wheat Bread - Machine
 Categories: Breads, Breadmaker
   Servings:  1
 
  2 1/2 ts Yeast, Dry
  2 1/4 c  Flour, Bread
    3/4 c  Flour, Whole Wheat
  1 1/2 ts Salt
  1 1/2 tb Sugar
  1 1/2 tb Milk, Dry Skim
  4 1/2 ts Shortening Or Sweet Butter
  1 1/4 c  Plus 1 T Lukewarm Water
 
  Put dry yeast in inner pot. Add all remaining ingredients except water.
  Carefully pour in lukewarm water. Press the Select button for white bread.
  Press the Start button. (When using the preset timer, refer to the
  instruction manual.) After taking out the baked bread from the auto bakery,
  slice it as desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat/pecan Rolls
 Categories: Breads
   Servings: 16
 
      1 pk (or 1 tablespoon) Active Dry
           -Yeast
    1/2 c  Warm Water (110 to 115
           -degrees)
    1/3 c  Skim Milk
      1 tb Dark -or- Light Brown Sugar
    1/2 ts Salt
    1/4 c  Vegetable Oil
      1 c  Unbleached White Flour
      1    To 1-1/2 c Whole Wheat Flour
    1/4 c  Raisins, dark or golden
      1 tb Margarine
      1 ts Ground Cinnamon
      2 tb Honey
    1/4 c  Pecans, chopped
 
  Soften the yeast in the warm water in a large bowl.  Add the milk, sugar,
  salt and vegetable oil.  Stir to blend.  Add the white flour, 1-1/4 cups of
  the whole wheat flour, and the raisins.  Beat well.  More whole wheat flour
  may be added to make a stiff dough.
  
  Transfer the dough to a lightly-floured board or counter and knead 2 to 3
  minutes to develop the gluten.  Put the dough in a lightly-oiled bowl.
  Cover with a damp towel and let rise in a warm place for 40 minutes, or
  until doubled in bulk.
  
  Transfer to a lightly-floured surface and roll into a 16- by 6-inch
  rectangle.  Spread with 1 tablespoon margarine.  Sprinkle on the cinnamon.
  Roll up the dough.  Spread the honey and nuts evenly over the bottom of an
  oiled 9-inch square pan.  Cut the dough into 1-inch pieces and put them in
  the pan.  Let rise about 20 minutes, or until doubled in bulk.  Bake in a
  375 degree oven for 15 to 20 minutes.
  
  Serves 16
  
  One Serving = Calories: 136 Carbohydrates: 19 Protein: 3 Fat: 6 Sodium: 76
  Potassium: 85 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.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat or Graham Bread
 Categories: Breads, 1941
   Servings:  6
 
      6 c  Milk
      4 tb Sugar
      3 ts Salt
      6 c  Whole wheat or graham flour
      1    Cake compressed yeast
           OR 1  cake dry yeast
      2 tb Melted shortening
           White flour
 
  Heat milk until lukewarm; add yeast.  IF compressed yeast is used allow to
  stand 5 minutes; if dry yeast is used allow to stand 30 minutes. Add sugar,
  salt, and shortening.  Add unsifted whole wheat flour, a little at a time,
  beating thoroughly after each addition. Add sufficient sifted white flour
  to make dough just stiff enough to knead. Turn onto lightly floured board
  and knead until smooth and elastic. Cover with a damp cloth, set in a warm
  place, and allow dough to rise until double in bulk.  (If dry yeast is used
  allow dough to rise overnight in a warm place.) Work down and form into 3
  loaves.  Place in well-oiled bread pans. Cover and let rise until double in
  bulk.  Bake in hot oven (425 F) about 45 minutes. 3 small loaves. Mrs.
  Ralph Chapman, Stonington, IL.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat Muffins
 Categories: Breads, Muffins, 1941
   Servings:  6
 
      2 c  Whole wheat flour
      2 tb Melted shortening
      1 ts Baking powder
      1 ts Baking soda
      1    Egg
      2 tb Sugar
    1/2 ts Salt
  1 1/2 c  Sour milk
 
  Mix all dry ingredients thoroughly (do not sift); add shortening, unbeaten
  egg, and sour milk.  Beat only until smooth.  Fill well-oiled muffin tins
  2/3 full.  Bake in hot oven (425 F) about 25 minutes. If sour cream is
  used, omit 2 tablespoons of shortening. One-half cup chopped raisons may be
  added.  12 servings. The Household Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat Flour Tortillas
 Categories: Breads
   Servings:  6
 
    1/2 c  Flour
    1/2 c  Whole wheat flour
    1/4 ts Salt
      1 tb Vegetable oil
      6 tb Warm water
 
  Combine flours and salt.  Mix water and 2 ts oil, stir into flour mixture
  to make a soft dough.  Divide dough into 12 even pieces.  Shape each into a
  small ball.  Coat palms with remaining oil.  Roll each ball in oiled hands.
  Place in a bowl and cover with a cloth or plastic wrap.  Let stand about 15
  min.
  
  Preheat an ungreased frypan.  Shape each ball into a very flat 4" round
  patty.  Roll out on a lightly floured surface to a 6 in circle.  Cook each
  round on preheated frypan until bubbles form on top, and underside is
  flecked with brown but not too crisp and still flexible.
  
  Stack cooked tortillas, cover with a dry cloth towel.  Serve immediately or
  reheat in 350F oven before serving.
  
  Cut in wedges and crisp to make chips for dips or serve with melted cheese
  and chilies as nachos.
  
  Makes 6 servings, each 2 tortillas 6" 1 starchy choice, 1/2 fats & oils 14
  g carbohydrate 3 g protein 2 g fat 86 calories
  
  Source:  Choice Cooking, Canadian Diabetes Association c. 1986 Shared by
  Elizabeth Rodier
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat Sourdough
 Categories: Breads
   Servings:  8
 
           -Judy Garnett PJXG05A-
      2 ts Yeast
      2 c  Whole wheat bread flour
  1 1/3 c  Unbleached bread flour
      2 tb Buttermilk powder
      2 tb Vital wheat gluten
      2 tb Lecithin
      2 ts Salt ;  lite
      2 ts Wheat germ
    1/2 ts Ginger
      2 tb Olive oil
      1 tb Honey
    1/2 c  Whole wheat s/d starter (you
      1 c  Water ; (i use bottled h20)
    1/2    Margarine, room temp.
 
  I used the whole wheat starter and experimented with your whole wheat bread
  recipe in the DAK today. It turned out great. Basically, I just halved your
  recipe and added a few things. My DAK is a 3 cup flour model, is yours? If
  I'm using whole wheat or rye flour, I can add more flour because it doesn't
  rise as much. Also, whenever I use whole wheat, etc. I add vital wheat
  gluten and lecithin to aid elasticity and to help it rise.
   This is what I put in the DAK and the order I used: Turn the light/dark
  setting to 12 o'clock and set the menu to Sweet Bread (the auto. one, not
  the manual one) Later, at the beeps, I added 3/4 c. pecans (didn't have
  walnuts on hand). I usually add large pieces since they are kind of cut up
  by the B/M while knead ing. We can keep experimenting with this....let me
  know if you try it and what you add or subtract. Have you ever added
  raisins, oatmeal or any kind of seeds? The B/M gives me the lazy way out,
  and I wanted to see what it would do in it. Thanks so much for taking
  precious time to post the recipe. P.S. I have some of the beer s/d starter
  to give you when we get together, but the whole wheat starter is GREAT!.
  Regards, 08/21 11:14 P.M. JUDY/NC PJXG05A Reformatted by nElaine Radis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat Croissants
 Categories: Breads
   Servings: 24
 
      2 tb Yeast
    3/4 c  Water, warm
  1 3/4 c  Whole wheat pastry flour
    1/2 c  Water
  1 1/2 tb Honey
      2 c  Butter, 1/2" pieces
      1    Egg
      1 tb Water
 
  Combine yeast and warm water, stirring a little to dissolve yeast.  Let sit
  about 10 minutes.  Add 1/2 of flour; add water and honey; whisk until
  smooth.  Cover bowl and let stand 1 1/2 hours.
  
  Combine remaining flour with butter, and flatten butter pieces.  Pour yeast
  batter into flour mixture; fold together with spatula; just moisten flour
  without breaking butter pieces.
  
  Turn dough onto lightly floured surface.  Pat dough down and roll into a
  18" x 12" rectangle; if too sticky, sprinkle with flour. Use a metal
  spatula to fold 1/3 of dough toward center; then fold from other side, 1/3
  of dough over first 1/3. Lift folded dough off work surface, and scrape
  surface clean. Sprinkle work area with flour and repeat, rolling and
  folding 3 more times. Dough must be hard; if not, freeze for 45 minutes.
  
  Pat dough into rectangle.  Cut into parts, 1 part for each 4 croissants.
  For instance, for 24 croissants:  cut in 1/2 lengthwise, then cut each half
  into 3 pieces, for a total of 6 (4x6=24).  Work with one piece at a time,
  holding others in refrigerator until ready to use.  Roll each piece
  individually into 5 1/2" x 14" rectangles.  Cut into two 5 1/2" x 7"
  pieces. Cut each piece diagonally to form 4 triangles; roll from wide end
  to point. Place on ungreased cookie sheets. Curve ends to crescent shape.
  
  Beat egg with water; brush croissants with this and set them aside 1 hour.
  Reglaze with egg/water mixture.  Bake at 375 degrees until puffed and
  brown. Let cool slightly and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat Raisin Bread
 Categories: Breads
   Servings:  5
 
      2 c  Boiling Water
      1 c  Sifted Unbleached Flour
      2 ts Baking Powder
      1 ts Salt
  1 1/2 c  Sugar
      2 c  Raisins
      2 c  Stirred Whole Wheat Flour
      2 ts Baking Soda
      2    Large Eggs
 
  Pour boiling water over raisins in small bowl.  Let stand until cooled.
  
  Stir together flour, whole wheat flour, baking powder, baking soda, and
  salt.
  
  Beat together eggs and sugar in mixing bowl until light and lemon-colored,
  ing electric mixer at medium speed.  Stir in raisin mixture. Add dry
  ingredients all at once, stirring just until moistened. Pour mixture into 5
  greased (1 lb) coffee cans.  Bake in 350 degree oven 40 minutes or until
  cake tester or wooden pick inserted in center comes out clean. Remove from
  cans; cool on racks.
  
  Makes 5 small loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat Pizza Dough
 Categories: Pizza, Breads
   Servings:  1
 
  1 1/4 ts Yeast; active, dry
    2/3 c  Warm water; 105f to 115f)
      2 tb Olive oil
    3/4 ts Coarse salt
    1/2 c  Whole wheat flour
      1 c  Flour; all-purpose (actuall
           -y 1 to 1-1/4 cups)
           Vegetable oil; for bowl
           Flour; all-purpose, for dus
           -ting
 
  Note:   Whole wheat gives a grainy texture and nutty flavor to pizza crust.
  It goes best with pizzas containing a lot of cheese, such as Five Cheese
  Pizza (see recipe) or Herbed Chevre, Fontina and Prosciutto Pizza (see
  recipe).  Whole wheat should make up only a portion of the flour in the
  dough, or it would be much too heavy. This dough benefits from a long, slow
  rise. 1. Dissolve yeast in 2/3 cup warm water in medium bowl. Let stand 5
  minutes. 2. Stir olive oil, salt, whole wheat flour, and 1 cup of the
  all-purpose flour into yeast mixture to form a rough dough. Turn out onto
  lightly floured surface; knead about 4 minutes, adding all purpose flour as
  necessary to make a soft, slightly sticky dough. 3. Lightly oil a large
  bowl. Place dough in bowl, turning to coat on all sides with oil. Let rise,
  covered tightly with plastic wrap, in warm, draft-free place until tripled
  in bulk, 3 to 4 hours. (I let all yeast breads rise in the closed
  microwave, or put them on the top rack of the off oven, with a bowl of hot
  water on the oven floor.) 4. Punch dough down. Roll out on lightly floured
  work surface with floured rolling pin to 12-inch circle, or shape into
  circle as follows. Lightly flour hands, front and back, pick up dough, and
  place over one closed fist.  With other hand, pull dough out as you rotate
  it around fist to form a circle about 12 inches in diameter, letting weight
  of dough assist in the stretching.  If dough is too sticky, flour hands
  heavily a couple of times and give dough a light dusting. If dough seems
  too elastic and uncooperative, let it rest a few minutes and then try
  shaping it again.  Do not allow center to become too thin. Makes Dough for
  One 12-inch Pizza. From Cuisine Magazine, November, 1984.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat Bread
 Categories: Breads
   Servings:  6
 
      2 pk Active dry yeast
    1/4 c  Mashed potatoes *
      3 tb Granulated sugar
      3 tb Brown sugar or honey
  2 1/2 c  Whole wheat flour
      1 tb Salt
  2 1/2 c  Bread flour
  1 1/2 c  Warm water
           Melted butter **
    1/2 c  Vegetable oil
 
  This is from a restaurant called the Oil Lamp.  The bread is a fragrant,
  sweet, moist, and fine-textured loaf, and its hearty flavor can be enjoyed
  best if cut in thick slices.
  
  * Without milk or seasonings ** For brushing tops of loaves In a large
  mixer bowl, combine all of the ingredients in the order given, but reserve
  1-1/4 cups of the bread flour.  Mix well for 5 min. Gradually blend in the
  rest of the bread flour, using as much as needed to make a workable dough.
  Knead for 10 min.  Place dough in a greased large bowl, cover with a towel
  and allow to rise in a warm place until dough doubles in size, (2 hours)
  Punch dough down.  Allow to double again. ( 1-1/2 hours) Punch dough down
  again, cut in half, and form into 2 loaves.  Place loaves in greased 8-1/2
  x 4-1/2 x 2-3/4 in. loaf pans.  With a dinner fork, prick each loaf 8
  times, plunging the fork all the way down to the bottom of the pan; this
  keeps those air bubbles from forming.  Cover the loaves with a towel and
  let rise until they are double in size, 1-1/2 hours. Preheat oven to 325
  Bake the loaves for 15 min., then raise the temperature to 350 and bake for
  20 to 25 min. longer. Remove pans from oven, brush tops of loaves liberally
  with melted butter, and tip the loaves out of their pans onto wire racks to
  cool.  This keeps the loaves from getting soggy from their own steam.
  
  From: Cooking From Quilt Country Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat Bread
 Categories: Breads, Vegetarian
   Servings: 26
 
    3/4 c  Skim Milk
      2 tb Sugar
      2 ts Salt
    1/3 c  Vegetable Oil
    1/3 c  Light -or- Dark Molasses
  1 1/2 c  Warm Water (110 to 115
           -degrees)
      2 tb Active Dry Yeast
  4 1/2 c  Whole Wheat Flour
      2 c  Unbleached White Flour
 
  Scald the milk and stir in the sugar, salt, oil and molasses.  Cool to
  lukewarm.
  
  Meanwhile, combine the warm water and yeast in a mixing bowl and stir until
  the yeast is dissolved.  Stir in the milk mixture.  Add 2 cups of the whole
  wheat flour and 1 cup of the unbleached flour.  Beat until smooth.  Stir in
  the remaining flours.
  
  Turn the dough onto a lightly-floured surface.  Knead until smooth and
  elastic.  Place in a greased bowl.  Brush the top with vegetable oil. Cover
  with a damp towel and let rise in a warm place for about 1 hour, or until
  doubled.
  
  Turn onto a lightly-floured board.  Divide in half.  Shape into loaves.
  Place in lightly oiled 9- by 3-inch bread pans.  Cover and let rise in a
  warm place until doubled, about 1 hour.
  
  Bake in a 400-degree oven for about 45 minutes.
  
  Serves 26
  
  One Serving = Calories: 105 Carbohydrates: 19 Protein: 3 Fat: 2 Sodium: 115
  Potassium: 128 Cholesterol: 0
  
  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: Whole Wheat Bread
 Categories: Breads
   Servings:  6
 
      1 pk Yeast
  2 1/2 c  Whole wheat flour
      1 c  Bread flour
      1 tb Sugar
      1 ts Salt
      2 tb Butter
      3 tb Nonfat dry milk (Use
           -ingredients at room
           -temperature.)
  1 1/2 c  Warm water
 
  "Forget store bought preservatives. Now you can have your own nutritious
  real homemade whole wheat bread. It's great for sandwiches and even better
  for toast."
  
  Add 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: Whole Wheat Bread
 Categories: Breads
   Servings:  1
 
    1/2    To 3/4 cup warm water
      2 tb Sugar
      1 pk Active dry yeast
  1 1/2 c  All-purpose flour
      1 c  Whole wheat flour
    1/4 c  Instant nonfat dry milk
      1 tb Vegetable oil
      1 ts Salt
 
  Makes 1 loaf
  
  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 flours, dry milk, oil and salt
  into work bowl.  Process util mixed, about 10 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 and smooth but not sticky.  Process until dough turns around
  bowl about 15 times.
  
  Turn dough onto lightly greased 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 place in greased 8 1/2 x 4 1/2 x 2
  1/2-inch loaf pan.  Let stand in warm place until almost doubled, about 45
  minutes.
  
  Heat oven to 375 F.  Bake until loaf sounds hollow when tapped, 25 - 30
  minutes.
  
  Remove immediately from pan.  Cool on wire rack.
  
  OLD-FASHIONED 100% WHOLE WHEAT BREAD:  Prepare dough as directed for Whole
  Wheat Bread, eliminating all-purpose flour and increasing whole wheat flour
  to 2 cups.  Shape and bake as directed for Whole Wheat Bread.
  
  Food Processor Bread Book From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat Pizza Crust
 Categories: Breads
   Servings:  1
 
  1 1/2 c  Warm water
      2 tb Veg. oil
      3 tb Honey
      1 tb Salt
  2 1/2 c  Whole wheat flour
      2 tb Gluten flour (opt.)
      1 c  White all-purpose flour
           (enough to make a satiny
           Dough)
      1 ts Yeast
           Cornmeal for shaping surface
 
  Contributed to the echo by: Janice Norman Whole wheat pizza WHOLE WHEAT
  PIZZA CRUST
  
  Dissolve yeast in water. Add oil, honey, salt, and 1 cup whole wheat flour,
  and mix well. Cover and set in warm place until light and bubbly. Add
  remaining wheat flour and as much white flour as the dough wants. Knead for
  10 minutes or more. Grease top of dough, put in oiled bowl, cover, let rise
  35-45 minutes. After 1st rise, punch down, knead briefly, allow it to rest
  about 10 minutes -- pat it down occasionally.
  
  Heat pizza stone in 400F oven. On a cornmeal-covered board (lots of
  cornmeal), roll, pound, and push dough into a circle. Take out stone, slide
  dough onto it, top with sauce and pizza ingredients. Cook pizza 10 to 15
  mins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat Fruit Bread
 Categories: Breads, Osg
   Servings:  2
 
      2 c  Flour; pastry
      1 c  Flour; whole wheat
    3/4 c  Sugar
      2 tb Baking powder
      1 ts Salt
      1 ea Egg; slightly beaten
      2 c  Mincemeat; dry
 
  Sift pastry flour, baking powder, sugar and salt. Add whole wheat flour.
  Add slightly beaten egg with milk to dry mixture, and beat vigorously. Fold
  in mincemeat and bake at 350 F. for 40 minutes or until done. Makes 2
  loaves.
  
  Source: Mrs. Elden Crabill, Pitchin Grange, Clark County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole-Wheat Sourdough Starter
 Categories: Breads
   Servings:  1
 
  1 1/2 c  Whole wheat flour
      1 ts Active dry yeast
  1 1/2 x  Lukewarm water
 
  In a glass or ceramic bowl or jar that has been scalded, combine flour and
  yeast, add water and blend well. Cover with plastic wrap and pierce with
  fork to release gases. Place in a warm, draft-free location at an even 85F
  for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If
  you have several starters, keep whole wheat separate from others to
  preserve its own distinctive flavor. Whole wheat starter does not have as
  much rising action as that made with white flour; you may have to plan
  longer rising times. To replenish, always use whole wheat flour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wreath Bread
 Categories: Breads
   Servings:  2
 
    1/2 c  Maple syrup
      2 tb Dry yeast
      9 c  Whole wheat pastry flour
      2 c  Apple juice
      1 c  Butter
      1    Egg, separated
      2    Eggs
      1 tb Grated lemon peel
      1 ts Almond extract
    1/4 c  Sliced almonds

MMMMM-------------------FLOUR WILL BE USED IN 4 PART------------------------
  2 1/2 c  Whole wht pastry flour (1)
      2 c  Whole wht pastry flour (2)
  3 1/4 c  Whole wht pastry flour (3)
    3/4 c  Whole wht pastry flour (4)
 
  In a bowl combine maple syrup, yeast and first of flour.  In sauce pan heat
  juice and butter until almost melted.  With mixer gradually beat liquid
  into yeast mixture. dry ingredients. Set aside egg white for brushing top
  of loaves. Add in egg yolk, remaining eggs, lemon peel, almond extract, and
  second flour (2) to make a thick batter.  Stir in third part of flour (3)
  to make dough. Turn onto floured work surface and knead until smooth,
  continuing to add fourth flour (4).  Knead at least 15 minutes.
  
  Place in lightly oiled bowl, turning dough so top is oiled too.  Let rise
  until doubled, about 1 hour.  Punch down dough.  Turn onto floured work
  surface, separate dough for loaves; cut dough for each loaf into 3 equal
  parts.  Cover and let rest 15 minutes.  Lightly oil two cookie sheets.
  
  On floured work surface, roll each piece into a 24" length.  Place three
  lengths together and braid; it comes out best if you begin in the middle
  and work toward each end. Shape into a ring, join the ends and pinch
  together. Repeat with each loaf. Cover rings with towels and let rise in
  warm place 1 hour.
  
  Beat egg white; use pastry brush to brush over loaves.  Top rings with
  almonds.  Place in oven at 350 for 15 minutes, then change cookie sheet
  places.  Bake about 15-20 minutes longer, or until tops are golden brown
  and bread makes thunking sound when tapped with knuckle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yankee Maple Corn Muffins
 Categories: Breads, Muffins
   Servings: 12
 
      2 c  Flour
      1 c  Yellow cornmeal
      1 tb Baking powder
    3/4 ts Salt
      2    Eggs
    1/4 c  Light brown sugar
      1 c  Milk
    1/3 c  Maple syrup
    3/4    Stick butter, melted
 
  Contributed to the echo by: Debra Heng YANKEE MAPLE CORN MUFFINS Mix flour,
  cornmeal, baking powder and salt in a large bowl. Whisk eggs and sugar in
  another bowl until smooth. Add milk and syrup and whisk. Pour over dry
  ingredients and add 4 T of the melted butter. Fold until moistened. Fill
  muffin cups and bake 25-30 mins. at 350. Brush tops with remaining 2 T of
  butter.
  
  Makes one dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yeast Ferment
 Categories: Breads, 1941
   Servings:  6
 
      1    Medium-size potato
      1 ts Salt
      4 c  Water
      1    Cake dry yeast
      1 tb Sugar
 
  The fermentation period for bread made with dry yeast may be shortened if
  the following yeast ferment is first prepared:
  
  Crumble yeast and soften in 1/2 cup water.  Wash, pare, and boil potato in
  3 1/2 cups water.  Drain potato.  Save potato water. Mash potato and add
  sugar and salt.  Cool to lukewarm.  Add yeast, and potato water. If
  necessary add water to make 1 quart of the mixture. Cover unused portion
  may be stored in the refrigerator and kept for several days. The Household
  Searchlight - 1941
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yellow Cornbread
 Categories: Breads
   Servings:  6
 
      1 c  Flour
    1/4 c  Yellow cornmeal
      1 ts Baking powder
      1 ts Salt
      1 c  Milk
      2    Eggs
    1/3 c  Honey
      4 tb Butter or margarine; melted
           -=OR=-
    1/4 c  -Bacon Fat or
           -Veg. Shortening, melted
 
  PREHEAT THE OVEN TO 425F. Grease an 8-inch pan with shortening. Combine the
  flour, cornmeal, baking powder and salt. Stir and toss them together well.
  Beat the milk, eggs, honey and melted fat in another bowl until well mixed,
  then add them to the dry ingredients, stirring until thoroughly blended.
  Pour the batter into the prepared pan and bake for about 20 minutes. Serve
  piping hot with plenty of butter and jam or honey. Makes one 8-inch square
  cake.
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yoghurt Sourdough Starter
 Categories: Breads
   Servings:  1
 
           NFXS18B
      1 c  Low fat milk
      2 tb Natural plain yoghurt
      1 c  White flour
 
  Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt.
  Pour into scalded glass jar or bowl, cover with plastic and place in a warm
  location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour
  until well blended, cover again with plastic and pierce with fork to
  release gases. Place in a warm draft-free location at an even 85F for 2
  days; stir several times each day. It should have a strong sourdough smell
  and show bubbles. Refrigerate until ready to use. When replenishing
  starter, add lukewarm milk instead of water.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yogurt Bran Muffins
 Categories: Muffins, Breads
   Servings: 12
 
  1 1/4 c  All-purpose flour
  1 1/4 c  Natural bran
    3/4 c  Packed brown
           Sugar
      1 tb Baking powder
      1 ts Baking soda
    1/4 ts Each cinnamon
           And salt
      1 c  Chopped dried
           Apricots
      1 c  Low-fat yogurt
    1/4 c  Vegetable oil
      1    Egg
  1 1/2 ts Vanilla
 
  In bowl, combine flour, bran, sugar, baking powder, baking soda, cinnamon
  and salt. Reserve 2 tbsp (25 mL) apricots; stir remaining apricots into
  bowl. Whisk together yogurt, oil, egg and vanilla; stir into flour mixture
  just until combined. Spoon into lightly greased deep muffin tins, filling
  three-quarters full; press reserved apricots into tops. Bake in 375 degree
  F (190 degrees C) oven for 20 to 25 minutes or until golden and firm to the
  touch.
  
  Makes 12 muffins.
  
  Per serving: about 190 calories, 4 g protein, 6 g fat, 33 g carbohydrate,
  good source iron.
  
  From: Canadian Living Magazine, October 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yogurt Rye Bread
 Categories: Breads
   Servings:  1
 
  1 1/2 c  Warm water
      2 pk Dry yeast
      1 c  Plain yogurt
    1/4 c  9-grain cereal
      1 c  Bran flakes
  1 1/2 ts Salt
      4 tb Butter; softened
      1 c  Rye flour
  2 1/2 c  All-purpose flour (Or more)
      1 tb Fennel seeds
      2 tb Cornmeal

MMMMM------------------------------GLAZE-----------------------------------
      1    Egg yolk; mixed with
      1 tb Water
 
  IN A LARGE MIXING BOWL, stir the warm water and yeast together, and let
  stand for a minute or so to dissolve. Stir in the yogurt, 9-grain cereal,
  bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose
  flour. Beat vigorously until well blended. Add enough all-purpose flour to
  make a manageable dough, then turn out onto a lightly floured surface.
  Knead for a few minutes, then let rest for 10 minutes. Resume kneading for
  a good 10 minutes, until the dough is elastic, sprinkling on a little more
  all-purpose flour as necessary to keep it from being too sticky. Knead in
  the fennel seeds. Place in a large greased bowl, cover with plastic wrap or
  a clean damp cloth, and let rise until double in bulk. Punch the dough down
  and divide into 3 equal parts. Roll each piece into a long round strand
  about 3/4-inch thick, making them all the same length. Pinch the strands
  together at one end, and braid. When you've finished braiding, pinch both
  ends together firmly and tuck them under a bit, to give the loaf a neat
  look. Transfer to a baking sheet that's been sprinkled with the cornmeal,
  cover loosely, and let rise again until double in bulk. Brush with the
  egg-yolk mixture, and bake in a preheated 350F oven for 45 minutes. Remove
  from the sheet and cool on a rack.
  
  Makes 1 Loaf
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yorkshire Pudding
 Categories: Breads
   Servings:  8
 
    1/2 c  Flour
    1/2 ts Salt
    1/2 c  Milk
    1/4 c  Cold water
      2    Eggs; lightly beaten
      1 tb Roast beef drippings
 
  MIX FLOUR AND SALT in a small bowl. Add milk gradually, whisking until
  smooth. Add water and eggs and whisk until foamy. Cover loosely and let
  stand for 30 minutes. Preheat oven to 500F. Pour 1/2 teaspoon drippings
  into each of six muffin tins, and heat in the oven 1-2 minutes. Beat batter
  until foamy again and spoon 3 tablespoons batter into each cup. Bake 8
  minutes without opening the oven door. Serve immediately with roast beef
  and gravy.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yorkshire Fat Rascals
 Categories: Breads
   Servings:  1
 
      1 lb Plain flour
      8 oz Butter
      4 oz Currants
      2 oz Brown sugar
           Salt
           Milk and water mixed
           Icing sugar
 
  Rub the butter into the flour, add the currants, sugar and salt. Mix in
  enough milk and water to make a slack dough. Roll out to 1/2" thick, cut
  into rounds and dust with icing sugar. Put on a greased baking tray and
  bake in a moderately hot oven until lightly browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yum-Yum Gems
 Categories: Breads, Osg
   Servings:  1
 
    1/2 c  Shortening
      1 c  Brown sugar
      1 c  Milk; sour
      2 c  Flour
      1 ts Baking soda
    1/2 c  Nut meats; chopped
    1/2 ts Salt
      1 ts Cinnamon
      1 ts Nutmeg
    1/2 ts Cloves
      1 c  Raisins; chopped
 
  Blend shortening and sugar. Add sour milk. Stir in dry ingredients, add
  raisins and nuts. Pour into greased cup cake tins and bake in moderate oven
  350 F. from 15 to 20 minutes or until done. You can use any kind of icing.
  
  Source: Mrs. Leda Towner, Kent Grange, Portage County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Bread
 Categories: Breads
   Servings: 10
 
      3    Eggs
      2 c  Sugar
      3 ts Vanilla
      1 c  Oil
      3 c  Flour
      1 ts Salt
      1 ts Baking Soda
    1/4 ts Baking Powder
      3 ts Cinnamon
      2 c  Shredded Zucchini
      1 c  Chopped Nuts (Optional)
 
  Beat together: eggs, sugar, vanilla, and oil. Add flour, salt, baking soda,
  baking powder, and cinnamon.  Stir in shredded zucchini and nuts. Bake in
  greased Bundt pan or 2 loaf pans for 1 Hour at 350F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Bread 1
 Categories: Breads
   Servings:  6
 
      3    Eggs
      1 c  Oil
      2 c  Sugar
      1 ts Salt
      1 ts Baking soda
      2 c  Grated zucchini
      2 ts Vanilla
      3 ts Cinnamon
    1/4 ts Baking powder
      3 c  Flour
      1 c  Walnuts, optional
 
  Mix wet ingredients, then add dry ingredients. Pour into loaf pans (2).
  Bake for an hour at 350.
  
  Recipe from Charlo Zauss, El Cajon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Bread
 Categories: Breads
   Servings:  2
 
  1 1/4 c  Oatmeal
      3 c  Flour
      3 ts Baking powder
      2 ts Ground cinnamon
    1/4 ts Ground cloves
    1/4 ts Ground nutmeg
      2 tb Grated orange peel
    1/4 ts Salt
      2    Eggs
      2 ts Vanilla
      2 tb Vegetable oil
      1 c  Applesauce
      3 c  Grated zucchini
    2/3 c  Sugar
 
  In large bowl, mix together oatmeal, flour, baking powder, cinnamon,
  cloves, nutmeg, orange peel and salt.  In separate bowl, beat together
  eggs, sugar, vanilla, oil and applesauce.  Add dry ingredients, mixing
  until blended.  Turn into 2 greased and floured loaf pans. Bake in
  preheated 350-degree oven 1 hour or until done.  Makes 2 loaves.
  
  Zucchini is virtually effortless to grate on a hand-held cheese grater, but
  even easier in a food processor fitted with a shredding disk.  Drain
  shredded zucchini and let stand in a colander a few minutes to allow
  moisture to drain away.
  
  Printed in the December 27, 1992, issue of the Los Angeles Daily News.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Bread Baked in a Jar
 Categories: Breads
   Servings:  6
 
      3 c  All-purpose flour
      1 ts Salt
      1 ts Baking powder
      1 ts Baking soda
      2 ts Cinnamon
    1/4 ts Ground cloves
      2 c  Sugar
      3 lg Eggs
      1 c  OIL
      2 c  Zucchini, grated
    1/4 ts Nutmeg
      1 ts Vanilla
    1/2 c  Pecans, chopped
 
  Sterilize 8 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; leave the lids and rings in the hot water
  until you're ready to use them--the rings MUST be hot when used. If you can
  find them, you can also use 4 (1-1/2 pint) straight-sided jars. They must
  NOT have buldges in the sides of the jars or you won't be able to get the
  cakes out without digging them out. Look for the number of the jar I've
  given you--once you see what they look like, you'll know what to look for.
  Once the jars are cool enough to handle, grease them with shortening (DO
  NOT use butter, margarine, PAM or Baker's Secret). Fill jars 1/2 full;
  place onto a cookie sheet.
  
  Preheat oven to 325-degrees (NO HIGHER!)
  
  Sift together the flour, salt, baking powder baking soda, cinnamon and
  cloves; set aside.
  
  Beat eggs until foamy.  Add sugar, oil, zucchini and vanilla. Mix well with
  beater. Add flour mixture to zucchini mixture. Add nuts.
  
  For the pint jars, bake for about 35 minutes, moving the jars around in the
  oven so they'll bake evenly. Start checking the cakes at 25 minutes, and go
  from there. The bread needs to be done, but not over-done. For the 1-1/2
  pint jars, bake for about 1 hour and 15 minutes; start checking them at 1
  hour and go from there.
  
  Using HEAVY DUTY MITTS (the jars ARE HOT!), remove the jars from the oven
  one-at-a-time. Place a lid, then a ring on top and screw down tightly.
  Place jars onto your counter top to cool completely. You'll know when
  they've sealed, you'll hear a "plinking" sound. In case you don't hear it,
  double- check the jars by pushing down in the middle of the lids once the
  jars have sealed--they shouldn't move at all.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Bread
 Categories: Breads
   Servings:  2
 
      3    Eggs
      1 c  Oil
      2 c  Shreaded raw zucchini
  1 3/4 c  Sugar
    1/4 ts Baking powder
      2 ts Baking soda
      2 ts Cinnamon
      1 ts Salt
      2 ts Vanilla
      1 c  Chopped nuts
      2 c  Flour
 
  Put zucchini in strainer and press or squeeze with hands to get excess
  liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder,
  soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini
  (minus liquid).  Beat mixture.  Pour into 2 greased, floured, loaf pans.
  Bake 1 hr. at 350 deg. F. Recipe may be doubled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Health Bread
 Categories: Breads
   Servings:  6
 
      3    Eggs
      2 c  Whole wheat flour
      1 c  Honey
    1/4 c  Wheat germ
      2 ts Vanilla
    1/4 c  Bran
      1 c  Oil
      2 c  Grated unpeeled zucchini
    1/4 ts Baking powder
    3/4 c  Chopped nuts
      1 ts Baking soda
    1/2 c  Raisins
  3 1/2 ts Cinnamon
 
  Mix in order given.  Bake in 2 greased loaf pans at 325 degrees for 60 to
  70 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Loaf
 Categories: Breads, Desserts
   Servings:  2
 
      2 c  Granulated sugar
      1 c  Canola oil
      3    Eggs
      2 c  Zucchini, grated
  3 1/2 c  Flour
    1/2 ts Salt
      2 ts Baking soda
    1/2 ts Nutmeg
    1/2 ts Cinnamon
    1/2 c  Raisins or dates
    1/2 c  Walnuts
      1 ts Vanilla
 
  Combine sugar and oil, add beaten eggs, zucchini which has been grated or
  shredded, salt, flour and spices. Mix well then add raisins or dates and
  nuts. The dates make a very moist loaf. Put in oiled loaf pans (2) and bake
  at 350F (180C) for 75 to 90 minutes. This can be frozen for future use.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Pineapple Bread
 Categories: Breads
   Servings:  6
 
      3    Eggs
      1 ts Salt
      1 c  Oil
    1/2 ts Baking powder
      2 c  Sugar
  1 1/2 ts Cinnamon
      2 ts Vanilla
    3/4 ts Nutmeg
      2 c  Grated zucchini
      1 c  Chopped walnuts
      8 oz Crushed pineapple
      1 c  Raisins or currants
      2 ts Baking soda
      3 c  Flour
           Mix in order given.  Bake in
           -2 floured 9 x 5 loaf pans
           -at
    350    Degrees for 1 hours. Cool 10
           -minutes in pan and then on
 
  rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zuchini Bread
 Categories: Breads
   Servings:  4
 
      6 ea Eggs
      2 c  Oil
      4 c  Grated squash
      2 c  Sugar
      6 c  Flour
      4 ts Cinnamon
    1/2 ts Baking powder
      2 ts Baking soda
      2 ts Salt
      2 ts Vanilla
 
  Combine ingredients in Large bowl, mix well.  Pour into greased and floured
  loaf pans.  Bake at 350 for 1 hour.  Serve hot or cold with butter, cream
  cheese, or just plain.  Mmmmm. Variations: Applesauce or pumpkin bread -
  use same as zuchini, but add 3 cups water and 4 tsp ginger. Another thing I
  did often, was bake the batter in cupcake/muffin tins. Then when the kids
  wanted a snack, they could just take "one" without the worry or mess of
  slicing from the loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shrimp and Cheese Bread
 Categories: Breads, Shrimp, Cheese
   Servings: 10
 
  3 1/2 c  Flour
  3 1/2 ts Sugar
      2 ts Salt
      2 pk Yeast
      1 c  Milk
      1    Butter
      3 tb Butter
      1 md Onion; finely chopped
      4 oz Mushrooms; chopped
    1/4 c  Green onion; chopped
    1/4 c  Parsley; chopped
      2    Eggs; beaten
    1/2 ts Garlic powder
      8 oz Monterrey jack cheese; chop
           -ped and grated
      8 oz Pepper cheese; grated
      8 oz Muenster cheese; grated
      2 c  Boiled shrimp; ground or gr
           -ated
           Salt and pepper to taste
 
      Combine 1 cup flour, sugar, salt and yeast.  Heat milk and butter until
  hot but not boiling.  Add to flour mixture; beat.  Add 1 cup flour,
  continue to beat. Add 1-1/2 cups flour and knead 5 minutes on floured
  board.  Invert bowl over dough and let rest for 15 minutes.
      In large skillet, cook onions in butter until tender.  Add mushrooms,
  green onions and parsley.  Continue cooking for 5 minutes. Set aside to
  cool.
      To beaten eggs add seasonings, cheeses and shrimp. Blend well and stir
  into onion mixture.
      Roll dough into 12-by-24-inch rectangle.  Put filling in center of
  dough.  Fold over filling and pinch to seal.  Form into a ring; pinch to
  seal.  Place seam side down in greased pan.  Cover; let rise in warm place
  for 15 minutes.  Bake at 375 for 60 to 70 minutes. Serves 10 to 12. Recipe
  by Lillian Ronquille. Finalist and Winner of Bread Category. Source: 1993
  Times-Picayune Cookoff
 
MMMMM
 
