MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: All-Bran Seed Loaf
 Categories: Breads
   Servings: 10
 
    3/4 c  Whole wheat flour
    3/4 c  Flour, all-purpose
      1 tb Baking powder
    1/2 ts Salt
    1/3 c  Sesame seeds
      2 ts Poppy seeds
    3/4 c  Orange juice
    1/4 c  Honey
      2    Eggs
    1/4 c  Vegatable oil
    1/2 c  Bran cereal
 
  Stir together flour, baking powder, salt and seeds.  In large bowl, beat
  together orange juice, honey, eggs and cereal.  Let stand 2 min. Add flour
  mixture, stirring only until well combined.  Spread evenly in greased 8.5 x
  4.5 x 2" loaf pan.  Bake at 350f about 40 min.  Let cool 10 min and remove
  from pan.  Cool completely before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: APPLESAUCE TEA BREAD
 Categories: Breads
   Servings: 20
 
  2 1/2 c  White flour
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Sugar
      1 tb Cinnamon
      8 oz Applesauce
      1    Egg
      1 c  Skim milk
 
  Mix the dry ingredients together and add the applesauce, then the egg and
  milk.  Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and
  cool.  Cal: 77 (slice); Fat: 1/10g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Bagel Thins, Lo Cal, Lo Salt
 Categories: Appetizers, Low-cal
   Servings: 20
 
      1    Bagel
      2 ts Soft margarine, melted
      1 ts Oregano, dried
 
  Using a very sharp serrated knife, slice bagel into very thin rounds.
  Arrange in single layer on baking sheet; brush with margarine. Sprinkle
  with oregano.  Bake in 350F oven for 12 minutes.  Let cool and store in
  airtight container for up to 1 week. Per 1 piece serving: 14 cal; .5g fat,
  0 cholesterol, 15 mg salt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Banana Coconut Bread
 Categories: Desserts, Breads
   Servings:  8
 
      1 c  Currants
    1/2 c  Dark rum
      3 c  Flour
      1 ts Salt
      1 ts Baking soda
      1 ts Baking powder
      2 ts Cinnamon
    1/2 ts Grated nutmeg
    2/3 c  Sweetened coconut
    1/2 c  Vegetable shortening
      1 c  Packed brown sugar
      2    Eggs beaten lightly
    1/3 c  Buttermilk
      1 c  Mashed ripe banana
 
  Heat rum and place in bowl with currants 1 hour.  In separate bowl, sift
  together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2
  cup of the coconut.  In a large bowl, cream vegetable shortening and brown
  sugar till combined.  Add eggs and beat well. Stir in buttermilk, banana
  and currant mixture.  Combine well.  Add flour mixture and stir till just
  combined.  Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with
  remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes
  or till don .  Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Batter Rolls
 Categories: Breads
   Servings: 18
 
      1 ts Granulated sugar
    1/2 c  Warm water
      1 pk Dry yeast
  1 1/2 c  Milk
    1/4 c  Granulated sugar
    1/4 c  Shortening
      2 ts Salt
      2    Egg
  3 3/4 c  Flour
 
  Disolve 1 tsp sugar in warm water in lrge bowl.  Sprinkle in yeast. let
  stand 10 minutes, then stir well.  Combine milk, 1/4 cup sugar, shortening
  and salt in saucepan.  Heat until lukewarm and shortening is melted. Stir
  well.  Add to yeast mixture.  Add 2 3/4 cups flour and beat vigorously with
  wooden spoon or electric mixer until smooth. Gradually stir in remaining 1
  c flour.  Batter will be soft.  Cover with tea towel. Let rise in warm
  place until doubled about 1 hour. Stir down dough and let stand 10 minutes.
  Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake
  at 375 degrees for 20-25 minutes or until golden. Turn out of pans
  immediately. Serve warm and cool. Makes about 18 rolls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Beer Bread
 Categories: Breads
   Servings:  8
 
      3 c  Flour, unsifted
  3 3/4 ts Baking powder
  2 1/4 ts Salt
      1 tb Honey
     12 oz Beer
 
  Grease 9x5x3" loaf pan.  Combine flour, beer, and honey in large bowl, stir
  together until well mixed.  Spread batter in prepared pan.  Bake at 350f
  for 45 min or until browned and a wooden pick comes out clean.
   Turn out on rack.  Cool before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Brown Seed Bread
 Categories: Breads
   Servings:  1
 
      2 c  Flour, all purpose
      1 c  Whole wheat flour
      1 c  Natural bran
      1 c  Quick cooking rolled oats
      2 tb Sesame seeds
      2 tb Poppy seeds
      1 tb Baking powder
  1 1/2 ts Baking soda
      1 ts Salt
    1/4 c  Liquid honey
      2 c  Plain yogurt
 
  In large bowl, combine all-purpose and whole wheat flours, natural bran,
  rolled oats, sesame and poppy seeds, baking powder, baking soda and salt;
  stir in honey. Add enough of the yogurt to make sticky dough. Knead lightly
  in bowl until dough is well blended. Fit dough into one greased 9x5 in.
  (2L) loaf pan. Bake in 375F oven for 40 min., or until tester comes out
  clean.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cheddar Biscuits
 Categories: Breads, Cheese
   Servings:  8
 
      2 c  Unbleached flour; sifted
      4 ts Baking powder
    1/2 ts Salt
      1 c  Cheddar; sharp, grated
    1/4 c  Butter
    2/3 c  Milk
 
  Sift the flour, baking powder, and salt together and mix with the grated
  cheddar cheese.  Cut the butter into the dry ingredients, add the milk and
  mix quickly but thoroughly.  The dough should be soft. Turn onto a floured
  board and knead lightly for a few seconds.  Pat to a 3/8-inch thickness and
  cut.  Bake on a baking sheet in a hot-oven (450 degrees F.) about 30
  minutes or until lightly browned.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cheddar Braids
 Categories: Breads
   Servings:  8
 
      1 c  Water; warm, 110-115 deg. f.
      1 pk Active dry yeast; or
      1 ts Active dry yeast; bulk
  3 1/2 c  Unbleached flour; *
      1 ts Sugar
  1 1/2 ts Salt
    3/4 c  Butter; room temperature
      4    Eggs; lg, room temperature
      6 oz Cheddar; extra sharp, diced
      1    Egg; lg
      1 ts Milk
      2 ts Celery seeds
 
  *    You can use up to 4 1/2 cups of flour in this recipe depending on the
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Pour the warm water into a warm bowl and add the yeast.  Stir to dissolve
  then let stand until light and puffed, about 5 minutes.  Add 1 1/2 cups of
  the flour, sugar and salt.  Beat with an electric mixer on the lowest speed
  for 1 minute.  Beat on medium speed for 2 minutes longer. Add the butter to
  the yeast mixture and beat for another 1 minute. On the lowest speed on the
  mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating
  until the 4 eggs are used up and enough flour has been added to make a soft
  sticky dough.  Continue to beat with the mixer or by hand, until the dough
  is glossy and elastic and pulls away from the side of the bowl. Stir in the
  cheddar cheese by hand. Cover and let rise in a warm place free from drafts
  until doubled in bulk, about 2 1/2 to 3 hours. When the dough has doubled
  in bulk, punch down and place in the refrigerator for at least 5 hours or
  better, overnight.  Remove the dough from the refrigerator.
   Divide in half and cover and refrigerate the second ball of dough. Knead
  the remaining ball of dough on a lightly floured surface until soft and
  pliable.  Divide the dough into 3 equal parts and roll each piece into a
  rope 12 to 16-inches long.  Braid the ropes, starting in the middle and
  working toward each end.  Pinch the ends together so seal them. Grease a
  large baking sheet and place the finished braid on one side of the sheet.
  Repeat with the refrigerated dough.  In a small bowl beat the egg and milk
  together.  Brush the braids with the egg mixture and let the braids rise in
  a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2
  hours.  Do not cover.  Midway through the rising time, brush with the egg
  mixture again.  Preheat the oven to 400 degrees F. When fully risen, brush
  with the egg mixture for a final time and sprinkle evenly with the celery
  seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or
  pick inserted in the braid comes out dry.  Remove from the oven and from
  the baking sheet.  Cool to room temperature, on wire racks, before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cheddar Bread Ring
 Categories: Breads
   Servings:  4
 
  2 3/4 c  Bread flour
      2 ts Sugar; granulated
      1 pk Active dry yeast; or
      1 ts Active dry yeast; bulk
    3/4 ts Salt
      1 c  Milk
      2 ts Butter
  1 1/2 c  Cheddar; sharp, shredded
           Butter
 
  NOTE:  You can use Unbleached All-Purpose flour in this recipe and up to
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt
  thoroughly in a large bowl.  Heat the milk and butter together until very
  warm (115-125 degrees F.).  Gradually add to the dry ingredients and beat
  at medium speed on an electric mixer for 2 minutes, scraping the bowl
  occasionally.  Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes
  on high speed on the mixer, scraping the bowl occasionally. Stir in enough
  additional flour to make a stiff but light dough. Turn the dough out onto a
  lightly floured surface and knead until smooth and elastic, 5 to 8 minutes.
  Place in a greased bowl, turning once to grease the top. Cover with a
  dishtowel that has been soaked in hot water and then wrung out until almost
  dry.  Let rise in a warm place until doubled in bulk, about 1 hour. Punch
  the dough down and turn out on a lightly floured surface and shape into a
  20-inch rope.  Place seam side down in a buttered 6 1/2 cup ring mold,
  pinching the ends together.  Cover and let rise in warm place until nearly
  doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350 degree F.
  oven for 25 to 30 minutes.  Remove from the ring mold. NOTE: For a softer
  crust, brush with melted butter while still hot. Crust will become crisp
  when cool if you do not.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cheddar Date Nut Loaf
 Categories: Desserts, Cheese
   Servings:  4
 
      8 oz Dates; finely chopped
      2 ts Butter
    3/4 c  Water; boiling
  1 3/4 c  Unbleached flour; sifted
    1/4 ts Salt
      1 ts Baking soda
    1/2 c  Sugar; granulated
      1    Egg; lg, well beaten
      4 oz Cheddar md, shredded
      1 c  Walnuts; chopped
 
  Preheat the oven to 325 degrees F.  Place the dates and butter in a small
  bowl and pour the boiling water over them.  Let stand for 5 minutes. Stir
  the dry ingredients together in a large bowl.  Add the date mixture, egg,
  cheddar and nuts.  Mix until just blended and spoon the mixture into a well
  greased 9 X 5-inch loaf pan.  Let stand for 20 minutes. Bake for 50 to 60
  minutes in the preheated oven or until a wooden pick inserted in the center
  of the loaf comes out clean.  Turn out onto a rack and cool before slicing.
  NOTE:  The flavor improves is the bread stands overnight before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cheddar Dumplings
 Categories: Breads, Cheese, Main dish
   Servings:  4
 
     16 oz Cheddar; md, shredded
      2    Eggs; lg
      1 c  Unbleached flour
      1 ts Salt
      3 qt Boiling water
    1/2 c  Butter
    1/2 pt Sour cream
           ---------garnishes----------
           Paprika
           Parsley
 
  Mash the cheddar cheese and add the eggs mixing well.  Stir in the flour
  and salt.  Drop by TBLS into the rapidly boiling water then cover and boil
  for 15 minutes.  Drain and serve with melted butter and sour cream.
  Sprinkle with chopped parsley or paprika, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cheddar Fans
 Categories: Breads, Cheese
   Servings:  4
 
      5 oz Cheddar; sharp, grated
      2 c  Unbleached flour; sifted
      1 ts Baking powder
      1 ts Salt
    1/2 c  Butter or shortening
    1/2 c  Milk
           Butter; softened
           Butter; melted
 
  Grease the bottoms of 12 muffin pan cups.  Grate the cheese into a bowl, if
  not already grated and set aside.  Sift the flour, baking powder and salt
  into a bowl.  Cut in the shortening with a pastry blender or two knives,
  until the mixture resembles coarse corn meal. Make a well in the center of
  the mixture and add the milk all at once.
   Stir with a fork until the dough forms a ball.  Gently form the dough into
  a ball and put on a lightly floured surface.  Knead it lightly with the
  fingertips 10 or 15 times.  Roll the dough into a 12 X 10-inch rectangle
  about 1/4-inch thick.  Cut into 5 strips and spread with the softened
  butter.  Sprinkle four strips with the grated cheddar cheese and stack the
  four on top of one another and top with the fifth strip. Cut into 12 equal
  pieces and place on end in the muffin cups. Brush the tops of the rolls
  with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or
  until the biscuits are golden brown. Serve hot with butter. Makes 1 dozen
  Cheddar Fans.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cheddar Pinwheels
 Categories: Breads, Cheese
   Servings:  6
 
      2 c  Unbleached flour; sifted
    1/2 ts Salt
      1 ts Baking powder
    1/4 c  Butter
    2/3 c  Milk
      1 c  Cheddar; extra sharp, grated
 
  Sift the flour, salt, and baking powder together in a mixing bowl and then
  cut into the butter.  Add the milk and stir together quickly but
  thoroughly.  Turn out on a floured board and knead for 30 seconds then roll
  out to a 1/8-inch thickness.  Spread with the grated cheese and roll up
  tightly like cinnamon rolls.  Cut into 3/4-inch slices and transfer to
  baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes
  or until delicately browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cheddar Squares
 Categories: Breads, Cheese
   Servings:  6
 
      2 c  Unbleached flour
      1 ts Baking powder
      1 ts Salt
    1/3 c  Butter
      1 c  Cheddar; sharp, shredded
    1/2 c  Onion; chopped
      2 ts Pimento; chopped
    2/3 c  Milk
 
  Combine the dry ingredients, then cut the butter into the dry mixture until
  it resembles coarse crumbs.  Add the cheddar, onion, and pimento, mixing
  well.  Add the milk, mixing until just moistened. Spread the dough in a
  9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or
  until a wooden pick inserted in the center comes out clean. Cool slightly
  and cut into squares.  Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Chedder Cheese Casserole Bread
 Categories: Breads
   Servings:  2
 
      1 ts Sugar
      1 c  Warm water
      1 pk Dry yeast
      1 c  Warm milk
      2 tb Butter
      1    Egg beaten
      4 c  Flour
      2 c  Shredded sharp chedder
      1 tb Salt
 
  Dissolve sugar in warm water in large mixer bowl.  Sprinkle in yeast. Let
  stand 10 minutes, then stir well.  Stir in warm milk, butter and beaten
  egg.  Combine 2 cups flour, cheese and salt.  Stir well to blend. Add flour
  cheese mixture and beat with electric mixer on medium speed for 5 minutes.
  Add remaining flour, beating well with wooden spoon. Cover and let rise in
  warm place until doubled (about 45 minutes). Stir down and turn into two
  well greased 1 quart casseroles. Let rise until doubled (about 30 minutes).
  Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately
  and cool on wire racks. Makes 2 round loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cheesy Corn Bread
 Categories: Breads, Cheese
   Servings:  6
 
      1 c  Unbleached flour
      1 c  Corn meal; white or yellow
      2 ts Sugar
      1 ts Baking powder
      1 ts Salt
    1/4 ts Mustard; dry
      2 c  Cheddar; sharp, shredded
      1    Egg; lg, slightly beaten
      1 c  Milk
    1/4 c  Vegetable oil
 
  Combine the dry ingredients, then stir in the cheddar cheese.  Combine the
  egg with the milk and oil.  Stir into the cheddar mixture, mixing until
  just moistened.  Pour the mixture into a greased 9-inch square baking pan.
  Bake at 425 degrees F. for 20 minutes.  Cool slightly and cut into squares,
  then serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Citrus Dumplings
 Categories: Breads
   Servings:  2
 
    1/2 ts Finely shredded orange peel
    1/2 c  Orange juice
      2 ts Cornstarch
    1/4 ts Ground cinnamon
     11 oz Mandarin orange sect., drain
    1/2 c  Bisquick
      2 tb Sugar
      2 tb Milk
      1 ts Sugar
           Dash ground cinnamon
 
  In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t
  ground cinnamon.  Micro-cook, uncovered, on 100% power for 1 1/2 to 2
  minutes or till thickened and bubbly, stirring every 30 seconds. Stir in
  drained mandarin orange sections and finely shredded orange peel.
  Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture
  is heated through.  Meanwhile for dumplings, stir together Bisquick and 2 T
  sugar.  Add milk, stirring just till moistened. Drop mixture into four
  mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for
  6 to 7 minutes or till dumplings are just set. Stir together the 1 t sugar
  and dash of ground cinnamon. Sprinkle sugar mixture atop dumplings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cheddar Bread
 Categories: Breads
   Servings:  4
 
      1 pk Active dry yeast; or
      1 ts Active dry yeast; bulk
    1/4 c  Water; warm, 110-115 deg. f.
      1 c  Cottage cheese; *
      1 ts Sugar
  1 1/4 ts Salt
      1    Egg; lg.
  2 1/4 c  Unbleached flour; unsifted,*
      1 ts Butter; room temperature
      1 c  Cheddar; sharp, grated
 
  *  The cottage cheese should be the small curd kind at room temperature. **
  You can use up to an extra 1/4 cup of flour in this recipe depending on the
  weather.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir
  to completely dissolve.  With an electric mixer, blend the softened yeast
  into the cottage cheese, sugar, salt and egg.  Add the flour in 1/2 cup
  portions to form a stiff but light dough and let rise in a warm place until
  doubled in bulk.  Butter a 1 1/2 quart casserole dish and stir the dough
  down, then add 1 cup of the grated cheddar cheese. Turn into the buttered
  dish.  Let rise 30 to 40 minutes longer or until almost doubled in size.
  Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until
  golden brown.  Brush the top with butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Dillbrot (Dill Bread)
 Categories: Breads, Cheese, Vegetables, German
   Servings:  4
 
      1 pk Yeast; active dry
    1/4 c  ;warm water(110-120 degrees)
      1 c  Cottage cheese; creamed *
      2 tb Sugar
      1 tb Onion; minced
      1 tb Butter; melted
      1    Egg; large
      1 ts Salt
      2 ts Dillseed
  2 1/4 c  Flour; unbleached or bread
 
  *  Creamed Cottage Cheese should be heated to lukewarm.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Dissolve yeast in warm water.  Combine all ingredients in a mixing bowl,
  except add the flour a little at a time (it may take up to 2 1/2 cups of
  flour).  Beat until well mixed and mixture is stiff but not heavy.
  (Standard bread dough feeling).  Cover and let rise in a warm place until
  doubled.  Punch down and put dough in a bread pan, or arrange in a round
  shape on a greased cookie sheet.  Let rise again. Bake for 30 to 45 minutes
  at 350 degrees F.  While warm, bursh loaf with soft butter, sprinkle well
  with salt. Makes 1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Golden Cheddar Corn Bread
 Categories: Breads
   Servings:  6
 
      1 c  Corn meal; white if poss.
      1 c  Unbleached flour
      1 ts Baking powder
  1 1/2 ts Salt
     10 oz Cheddar; sharp, shredded
      1 c  Milk
    1/4 c  Butter, melted
      1    Egg; lg, beaten
 
  Combine the dry ingredients and then stir in the cheddar cheese. Combine
  the milk, butter and egg then add them to the dry ingredients, mixing until
  just moistened.  Pour into a greased 8-inch square baking pan and bake at
  425 degrees F for 35 minutes.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Golden Spoon Bread
 Categories: Breads, Cheese
   Servings:  6
 
     10 oz Cheddar; sharp, grated
      2 c  Milk
      4    Egg yolks; lg
      1 c  Corn meal; yellow
    1/4 c  Butter
      1 ts Sugar
    1/2 ts Salt
      4    Egg whites; lg
 
  Thoroughly grease a 1 1/2-quart casserole dish.  Place the cheddar in a
  small bowl and set aside.  Scald the milk in the top of a double boiler.
  Meanwhile beat the egg yolks until thick and lemon-colored then set them
  aside.  When the milk is scalded, add the corn meal very gradually,
  stirring constantly.  Stir until the mixture thickens and becomes smooth.
  Remove the top of the double boiler from the simmering water and gradually
  add the beaten egg yolks, stirring constantly. Mix in the grated cheese,
  butter, sugar and salt.  Beat the egg whites, in a small bowl, until round
  peaks are formed.  Gently spread the beaten egg whites over the corn meal
  mixture then carefully fold together until just blended. Turn the mixture
  into the greased casserole dish.
   Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake
  tester comes out clean when inserted in the center of the dish. Serve
  piping hot with butter and maple syrup or honey.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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    Eggs; lg
  1 1/2 c  Apples; cooking, *
      2 c  Cheddar; sharp, shredded
    3/4 c  Walnuts or pecans; chopped
 
  *    Apples should be the cooking type (sour not sweet eating apples).
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  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) v7.06
 
      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 rk,
  until well blended.  On a lightly floured surface, shape the dough into a
  long roll about 1 3/4-inches in diameter.  Wrap in plastic wrap or foil.
  Place on a platter and refrigerate for at least 2 hours, better overnight.
  Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick.
  With your hands, roll each slice into a ball. Flatten slightly and place on
  an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the
  preheated oven.  Biscuits will only brown slightly on the bottom.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: No-Knead Cheddar Rolls
 Categories: Breads
   Servings:  8
 
  1 1/2 c  Unbleached flour; unsifted
      1 pk Active dry yeast; or
      1 ts Active dry yeast; bulk
      3 ts Sugar
      1 ts Salt
    3/4 c  Milk
    1/2 c  Water
      3 ts Butter
      1 c  Unbleached flour; unsifted
      1 c  Cheddar; sharp, grated
    1/4 c  Butter
      1    Egg yolk; lg
      1 ts 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) v7.06
 
      Title: Onion-Cheddar Bread
 Categories: Breads
   Servings:  4
 
  2 1/2 c  Unbleached all-purpose flour
      1 c  Whole wheat flour
      1 pk Active dry yeast
    1/3 c  Warm water (110-115 degrees)
    1/2 c  Orange juice
    1/2 c  Water
      2 tb Butter or margarine *
      1    Env. onion soup mix
      1 tb Sugar
      1 ts Salt
      5 oz Shredded cheddar cheese
           Melted butter or margarine
 
  *   Butter or margarine should be cut into small pieces.
  ~---------------------------------------------------------------------
  ~---- In medium bowl, combine flours and set aside. In large bowl, dissolve
  yeast in warm water.  Add orange juice, water, butter, onion recipe soup
  mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in
  enough of the remaining flour mixture until soft dough is formed and it
  pulls away from the sides of the bowl. Turn dough onto lightly floured
  board, then knead until smooth and elastic, about 10 minutes. Cover and let
  rise in warm place until doubled, about 1 hour. (Dough is ready if
  indentation remains when touched) Preheat oven to 375 degrees F. Punch down
  dough, then turn onto lightly
    floured board.  Press into 10 x 8-inch rectangle; top with 1 cup cheese.
  roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place
  in 9 x 5 x 3-inch loaf pan, seam side down.  Brush with melted butter, then
  top with remaining cheese.  Bake 45 minutes or until bread sound hollow
  when tapped.  Remove to wire rack and cool completely before slicing. Makes
  1 loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Panhandle Cornbread
 Categories: Breads, Cheese
   Servings:  4
 
      1 c  Corn meal; yellow
      1 ts Baking powder
      1 c  Cheddar; sharp, shredded
      2    Eggs; lg, beaten
    1/2 c  Vegetable oil
      1 c  Dairy sour cream
      8 oz Corn; cream style, 1 cn
      4 oz Green chile peppers; chopped
 
  Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or
  9-inch tube pan; set aside.  In a large bowl, combine the cornmeal and
  baking powder.  Stir in the cheddar.  In a medium bowl, beat the eggs, oil,
  sour cream, corn and chiles together.  Add to the cornmeal mixture. Stir
  until just moistened and then spoon the batter into the prepared pan. Bake
  for 40 to 50 minutes in the preheated oven until a wooden pick inserted in
  the center comes out clean.  Cool on a rack for 10 minutes then invert over
  a serving plate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Parmesan Croutons
 Categories: Cheese, Breads
   Servings:  2
 
      1    Slice whole wheat bread
      1 tb Butter or margarine
      1 tb Grated parmesan cheese
 
  Trim crust from bread.  Cut bread slice into quarters, making squares.
  Diagonally cut each square in to halves, making triangles.  Arrange bread
  triangles in a shallow baking dish or pie plate.  Micro-cook, uncovered, on
  100% power for 1 to 1 1/2 minutes or till the bread is dry. Remove the
  bread from the microwave oven.  In a custard cup micro-cook butter or
  margarine, uncovered, on 100% power for 40 to 50 seconds or till melted.
  Drizzle over bread triangles.  Sprinkle with grated parmesan cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Polka Dot Quick Bread
 Categories: Breads, Cheese
   Servings:  4
 
      2 c  Cranberries; fresh or frozen
      1 c  Milk
      1    Egg; lg, slightly beaten
    1/4 c  Butter; melted
      1 ts Orange peel; grated
      2 c  Unbleached flour
      1 c  Sugar
      1 ts Baking powder
    1/2 ts Salt
  1 1/2 c  Cheddar; md, shredded
    1/2 c  Walnuts; coarsely chopped
 
  Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set
  aside.  Cut the cranberries in half and set aside in a small bowl.
   In a medium bowl, combine the milk, egg, butter, and orange peel and set
  aside. Sift the flour, sugar, baking powder, and salt into a large bowl.
  Add the halved cranberries, cheese and nuts.  Toss with a fork to
  distribute.  Add the milk mixture all at once and stir the flour mixture
  until just moistened.  Turn into the prepared loaf pan and bake for 1 hour
  and 15 minutes in the preheated oven or until a wooden pick inserted in the
  center comes out clean.  Cool in the pan on a rack for 10 minutes, then
  remove from the pan.  Cool to room temperature on the wire rack before
  slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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 (180C) oven 45 to 50 minutes or until
  cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes
  in pan.  Turn out onto wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Potato Farls (Irish)
 Categories: Breads, Appetizers, Irish
   Servings:  8
 
  1 1/4 lb Potatoes (3 or 4)
      2 tb Butter, melted
      1 c  Flour, all purpose
    1/2 ts Salt
      4 ts Vegetable oil
 
  Peel and halve potatoes; put in large saucepan with enough water to cover.
  Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain
  well; return to saucepan over low heat.  Add butter; mash potatoes well.
  Stir in flour and salt.  Gather mixture into a ball; turn onto lightly
  floured surface.  Knead lightly until smooth. Divide dough in half. Roll
  out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into
  quarters; set aside. Repeat with remaining dough. In large nonstick
  skillet, heat half the oil over medium-high heat. Cook dough quarters in
  batches, 2 minutes on each side or until golden brown, adding more oil as
  necessary. Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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    Eggs; lg, slightly beaten
 
  Combine the dry ingredients, then cut the butter into the flour until the
  mixture resembles coarse crumbs, then add the cheddar cheese. Combine the
  milk and eggs then add the mixture to the cheddar mixture.
   Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan.
  Bake at 375 degrees F.   hour.  Remove from the pan immediately and let
  cool on a wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: Soda Bread (Irish whisky soda)
 Categories: Breads
   Servings:  8
 
           -----------bread------------
      4 c  Flour, all purpose
      1 ts Salt
      1 ts Baking soda
    1/4 c  Butter, chilled
      1 c  Raisins or currants (option)
    1/2 c  Honey, liquid
    1/4 c  Irish whisky or buttermilk
           -----------glaze------------
      2 ts Irish whisky
      2    Ilk
 
  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) v7.06
 
      Title: Stuffed Rolls
 Categories: Breads, Cheese, Main dish
   Servings:  6
 
     16 oz Cheddar; sharp, shredded
      8 oz Green olives; stuffed, *
      2    Green bell peppers; md
     12    French rolls; large
      6 oz Tomato sauce; *
      1    Onion; md.
 
  *    These are approximate sizes.  Recipe called for 1 small jar of
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Cut the tops off of the rolls and hollow them out leaving a thin shell.
  Grind all of the ingredients and bread in a meat grinder or food processor
  and stuff back into the rolls.  Place the tops back on the rolls and secure
  with tooth picks.  Bake on an ungreased cookie sheet at 350 degrees F. for
  about 45 minutes.  Serve Hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sunrise Popovers
 Categories: Breads, Cheese
   Servings:  8
 
      4 ts Vegetable shortening
  1 1/3 c  Unbleached flour
    1/2 ts Salt
    2/3 c  Milk
    2/3 c  Water
      4    Eggs; lg
    1/2 c  Cheddar; sharp, shredded
 
  Preheat the oven to 375 degrees F.  Place eight 6-oz custard cups on a
  large baking sheet.  Spoon 1 1/2 tsp of shortening into the bottom of each
  custard cup and set aside.  Combine the flour and salt in a large bowl,
  then gradually stir in the milk and water until well blended. Beat in the
  eggs, 1 at a time, beating until smooth after each addition. Fold in the
  cheddar cheese.  Place the baking sheet with the custard cups in the
  preheated oven for 3 to 5 minutes until the shortening melts and the
  custard cups are hot.  Fill the custard cups 1/2 to 2/3rds full with the
  batter.  Bake for 45 minutes in the preheated oven, without opening the
  oven door until the popovers rise and turn golden brown. If not golden
  brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Teatime Scones
 Categories: Breads, Cakes
   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
  (220C) 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) v7.06
 
      Title: Tomato Brushetta, Lo Cal
 Categories: Appetizers, Breads, Low-cal
   Servings:  4
 
      8    Slices fr or italian 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
 
  Toast bread. Rub one side of hot toast with cut side of garlic.  Heat oil
  in nonstick skillet over medium-high heat; add onion and cook, stirring
  until tender.  Add tomato, oregano and pepper, stir.  Spoon tomato mixture
  over garlic side of hot toast and serve immediately. Alternatively,
  sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105
  cal; 2 g fat; 1 mg cholesterol; 190 mg salt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: True Garlic Bread
 Categories: Breads
   Servings:  6
 
           Garlic puree(2 roasted head)
    1/4 lb Unsalted butter, softened
      2 tb (2 pk) dry yeast
    1/2 c  Warm water (115-120 degrees)
  2 1/2 c  Warm water
      2 tb Kosher salt
  3 1/4 c  Whole wheat flour
  3 1/4 c  Unbleached all purpose flour
           Cornmeal
 
  Cream together the garlic puree and butter.  (This may be done days in
  advance and refrigerated.  Bring to room temperature before using). Combine
  the yeast with 1/2 cup warm water in large bowl.  Stir with a fork or small
  whisk.  Add an additional 2 1/2 cups water.  Add salt. Stir in the flour, 1
  c at a time, beginning with the whole wheat.  Use a whisk until the dough
  becomes stiff, then switch to a wooden spoon. Turn the dough onto a well
  floured work surface.  Knead rhythmically for 10 to 15 minutes, until the
  dough is smooth, springy, nonsticky, and elastic. Add more flour as you
  knead if necessary.  The dough is ready if you can poke to fingers into it
  and the resulting indentations spring back. Cover the dough with a cloth
  and let rest while you wash, dry and generously butter the bowl. Knead the
  dough a few more turns, then form it into a ball and place it in the bowl.
  Turn it to coat with butter.  Cover the bowl and put it in a warm,
  draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It
  has risen sufficiently when you can gently poke a finger into the dough and
  the hole reamins.  (Don't poke too enthusiastically or the dough will
  collapse.)  When doubled, flour your fist and punch the dough down. Knead
  it a few times and then let it rest. Sprinkle 1 large or 2 small baking
  sheets with a liberal amount of cornmeal. Divide the dough into 3 equal
  parts.  While you work with 1 piece, keep the other 2 covered. Flour your
  work surface.  With a rolling pin, roll each piece of dough into a
  rectangle approximately 14-inches long X 7-inches wide. Spread it with
  softened garlic butter.  Roll the long edge toward the opposite long edge,
  as if you were rolling up a rug. Pinch ends closed. Place loves on the
  baking sheets.  With a sharp knife or razor blade, slash the loves lightly
  at 2-inch intervals. Cover with a cloth and place in a warm draft-free
  place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400
  degrees F.  Bake for 35 to 40 minutes with a pan of boiling water on the
  oven floor.  Spray loaves with water several times during the baking
  process.  (This helps the bread form a thick crusty shell.)  To test for
  doneness, rap the loaf with your knuckles.  The loaf should sound hollow.
  Cool on wire racks, but the loaves are delicious eaten warm right out of
  the oven.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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
  (1.5 L) loaf pan.  Bake in 350F (180C) oven 20 minutes. Reduce temperature
  to 300F (150C); bake 25 to 30 minutes longer or until a cake tester
  inserted in centre of loaf comes out clean. Turn out onto wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Ham And Cheese With Coleslaw
 Categories: Main dish, Vegetables, Breads
   Servings:  4
 
      2 tb Margarine or Butter
    1/2 ts Prepared Mustard
      4    Slices Rye Bread, Toasted
      4    Slices Cooked Ham
      1    Large Tomato, Sliced
      4    Slices Cheese
      1 c  Coleslaw
 
  Microwave margarine uncovered in custard cup on high (100%0 until softened,
  15 to 30 seconds.  Blend in mustard.  Spread margarine on one side of each
  toast lsice.  Place slices buttered sides up on serving plate; top with ham
  tomato and cheese slices. Microwave uncovered until cheese begins to melt,
  1 1/2 to 2 minutes.  Top each sandwich with a spoonful of coleslaw.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Overnight Coffee Cake
 Categories: Breads, Desserts
   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 350
  degree 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) v7.06
 
      Title: Cream Biscuits
 Categories: Breads
   Servings:  1
 
      4 c  Flour
      1 ts Salt
      3 ts Cream of tartar
  1 1/2 ts Baking soda
    1/4 c  Butter
      2 c  Cream or "Half and Half"
 
  Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on
  a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a
  hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs.
  William C. Edmonston
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sweet Potato Biscuits
 Categories: Breads
   Servings:  1
 
      1 c  Flour
      1 c  Sweet potatos, cooked/mashed
           Salt
  2 1/2 ts (to 3) 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 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Corn Fritters
 Categories: Breads
   Servings: 16
 
  1 1/2 c  Sifted flour
  1 1/2 ts Baking powder
      1 ts Salt
     16 oz Can cream style corn
      1    Egg, slightly beaten
      1 c  Corn oil
           Powdered sugar
 
  Sift together dry ingredients. Mix together corn and egg. Add dry
  ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop
  batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2
  minutes on each side until golden brown. Drain on absorbent paper, and dust
  with powdered sugar if desired. Makes 16 fritters. Mrs. John P. Elberti
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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 365 degrees). Dough should rise
  immediately to surface. Cook until brown on one side, turn, and brown on
  other side being careful to not pierce crust. Drain on absorbent paper and
  serve hot. Mrs. Bernard Mahon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Frances Cook's Bread & Rolls
 Categories: Breads
   Servings: 24
 
    3/4 c  Milk
      1    Fresh cake yeast
    1/4 c  Sugar
      3 tb Shortening
      1 ts Salt
      1    Egg
  3 1/2 c  Flour
    1/4 c  Lukewarm water
 
  Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm
  while softening yeast in a small bowl with the warm water. When soft, add
  the egg and beat together slightly. Pour the yeast/egg mixture into the
  milk mixture and stir them together.
  The flour may be sifted or poured into the liquid. With a large spoon, stir
  until flour/milk is well mixed. You should have a firm, but not stiff
  dough. Without removing it from the bowl, cover the dough with a plate or
  towel and set aside to rise until double in bulk (about 2 hrs depending on
  the temperature in the kitchen). Instead of letting the dough rise at this
  point you may put it in the refrigerator and use it later, or the next day.
  Watch to make sure it doesn't spill out of the bowl. If it starts to spill
  before you're ready to use it, punch it back down. Refrigerated dough is
  easier to handle but takes longer to rise.
  BREAD: If you want to make bread, dump the dough out of the bowl onto a
  floured surface and with more flour as needed to keep it from sticking,
  knead it until springy and easy to handle. This dough does not require a
  lot of kneading; only enough to make it easy to handle. For 2 medium size
  loaves cut the dough in half and knead/shape each into loaves and put into
  greased baking pans. Allow about 2 hours for the dough to double again.
  Bake in a 375 degree oven until lightly browned on top (if uncertain
  whether or not bread is done, tip out of pan and see if bottom is browned
  too).
  ROLLS: To make rolls, work and knead dough until springy and easily
  handled. Roll out with a rolling pin and cut with a biscuit cutter and fold
  over and place on a greased cookie sheet (Parkerhouse rolls), or break
  dough into small pieces, make into little balls and place 3 in each section
  of a greased muffin pan (Cloverleaf rolls).
  SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for
  Parkerhouse rolls, except trying to make an oblong instead of a round.
  Spread it with raisins and sprinkle with cinnamon and sugar. Dot with
  butter and roll as for a jelly roll. Slice and place on a greased pan or
  make into a circle and make slashes through the dough at intervals. Let
  rise and bake as for loaves. Top with an icing made of confectioners'
  sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over
  the bread or rolls while hot. Decorate with nuts or fruits.
  If you want to make a whole wheat bread, use half white and half whole
  wheat flour, and use brown sugar instead of white. The amounts above will
  yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.
  Mrs. Harold T. Cook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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. Mrs. William W. LaViolette
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Corn Lightbread
 Categories: Breads
   Servings:  1
 
      2 c  Cornmeal
      1 c  All purpose flour
    1/2 c  Sugar
      1 ts Baking soda
      1 ts Salt
      2 c  Buttermilk or sour milk
      3 tb Oil or bacon drippings
 
  Combine dry ingredients; blend in milk and oil. Spoon into lightly greased
  9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40 mins;
  let cool 5 mins before removing from pan. Mrs. William LaViolette
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Pancakes
 Categories: Breads
   Servings:  4
 
      3 c  Flour
      1 tb Sugar
      4 ts Baking powder
      1 ts Salt
      1    Egg
      4 tb Shortening
  1 1/4 c  Milk
 
  Sift dry ingredients together twice. Mix with wooden spoon. Add egg,
  shortening, and milk to make a smooth batter. Makes light, thick pancakes.
  Mrs. J. Howard Beard
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Angel Biscuits (no rising necessary)
 Categories: Breads
   Servings:  1
 
      1    Cake yeast
      3 ts Baking powder
      2 tb Lukewarm water
      4 tb Sugar
      5 c  Plain flour
      1 ts Salt
      1 ts Soda
      1 c  Shortening
      2 c  Buttermilk
 
  Dissolve yeast in water. Into a bowl, sift flour with other dry
  ingredients. Cut in shortening, add buttermilk, then add yeast mixture.
  Stir until all flour is dampened. Knead on floured board a minute, roll to
  desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about
  12 minutes. Dough may be kept refrigerated and used about a week. Mrs.
  Leslie M. Smith
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: Miniature French Breakfast Puffs
 Categories: Breads
   Servings: 42
 
    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. Mrs. James
  Hopkins
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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
  350 degrees one hour. Mrs. Bernard Mahon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Yorkshire Pudding
 Categories: Breads
   Servings:  2
 
      2    Eggs
  1 1/2 c  Flour
           Salt, pinch
           Milk
      2 tb Beef fat
 
  Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk
  a little at a time until smooth. Add more milk to make a batter like a
  rather thin pancake batter.  Let stand 1 hour. Put 2 tablespoons beef fat
  in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in
  425 degree oven. The PERFECT accompaniment to Rib Roast! Mrs. William McG.
  Harlow
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: Spatzle (Spaetzle Noodles)
 Categories: German, Breads
   Servings:  4
 
      3 c  Flour; Unbleached
      1 ts Salt
    1/4 ts Nutmeg
      4    Eggs; Large, Beaten
    1/2 c  ;Water, Or More
    1/4 c  Butter
 
  Sift flour, salt and nutmeg together in a bowl.  Pour eggs and 1/4 cup
  water into middle of flour mixture, beat with a wooden spoon.  Add enough
  water to make the dough slightly sticky, yet keeping it elastic and stiff.
  Using a spaetzle machine or a colander with medium holes, press the noodles
  into a large pot full of boiling salted water.  Cook noodles in the water
  about 5 minutes or until they rise to the surface.  Lift noodles out and
  drain on paper towels.  Brown noodles in melted butter over low heat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Neujahrspretzel (New Year's Pretzels)
 Categories: German, Breads
   Servings:  2
 
      2 c  Milk
    1/2 c  Butter Or Margarine
      2 pk Yeast; Active, Dry
      2 ts Salt
    1/2 c  Sugar
      7 c  Flour; Unbleached
      2    Eggs; Large
      1 c  Confectioners' Sugar
           ;Water
      1 ts Vanilla Extract
    1/4 c  Almonds; Chopped
 
  Heat milk and butter until very warm (120-130 degrees F.).  Mix yeast,
  salt, sugar, and 1 cup flour.  Slowly beat into warm milk.  Beat for 2
  minutes.  Add eggs and 1 cup of flour.  Beat for an additional 2 minutes.
  Add enough flour to form a soft dough.  Knead until smooth and elastic,
  about 5 minutes.  Place dough in a greased bowl.  Let rise in a warm place
  until doubled in bulk, about 1 hour.  Punch dough down and let rise again
  until doubled. (1 hour more).  Divide dough in half.  Shape pretzel as
  follows:  Roll dough into a rope about 30 inches long and 1 1/2 inches in
  diameter.  Cross the ends leaving a large loop in the center.  Flip loop
  back onto crossed ends to form a pretzel.  Repeat with remaining dough.
  Place pretzels on greased baking sheets.  Let rise 15 minutes more.  Bake
  at 375 degrees F for 25 to 30 minutes or until golden brown.  Cool on wire
  racks.  Mix confectioners' sugar, water and vanilla to form a thin icing.
  Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large
  pretzels.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Mexicali Spoon Bread Casserole
 Categories: Breads, Cheese, Hamburger, Main dish, Vegetables
   Servings:  8
 
MMMMM---------------------------MEAT MIXTURE--------------------------------
  1 1/2 lb Lean Ground Beef
      1 c  Onion; Chopped, 1 Lg
    1/4 c  Green Bell Pepper; Chopped
      1    Clove Garlic; Minced
     15 oz Tomato Sauce; 1 Cn
     12 oz Whole Kernel Corn; 1 Cn
  1 1/2 ts Salt
           Chili Powder; To Taste
    1/8 ts Pepper
    1/2 c  Ripe Olives; Sliced

MMMMM-------------------------CORNMEAL TOPPING------------------------------
  1 1/2 c  Milk
    1/2 c  Yellow Cornmeal
    1/2 ts Salt
    3/4 c  Cheddar Cheese; Shredded
      2    Eggs; Lg, Beaten
 
  Heat the oven to 375 degrees F.  Cook and stir the meat, onion, green
  pepper and garlic in a large skillet until the onion is tender and the meat
  is browned.  Drain off the excess fat.  Stir in the tomato sauce, UNDRAINED
  corn, 1 1/2 ts salt, the chili powder, pepper and olives.  Heat to boiling
  then reduce the heat and simmer, uncovered, while preparing the cornmeal
  topping.  Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and
  stir over medium heat just until the mixture boils.  Remove from the heat
  and stir in the cheese and eggs.  Turn the hot meat mixture into an
  ungreased 2 1/2 to 3-quart casserole.  Immediately pour the topping onto
  the meat mixture.  Bake, uncovered, until a knife inserted in the topping
  comes out clean, about 40 minutes.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: 100% 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 375 degrees F. for
  40 minutes.  Turn out on wire rack and let cool to cold before slicing, if
  you can. NOTE: Raisins and/or walnuts can be added for a change. Also this
  bread freezes well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Aunt Cora's Biscuits
 Categories: Breads
   Servings:  4
 
  1 1/2 c  Sifted unbleached flour
      3 ts Baking powder
      1 ts Salt
  1 1/2 ts Baking soda *
      2 tb Sugar
    1/4 c  Shortening, melted
  1 1/2 c  Sourdough starter
 
  *   More Baking Soda may be added if the starter if very sour. Place flour
  in bowl, add starter in a well, then add melted shortening and dry
  ingredients. Mix lightly and turn out onto a lightly floured board and
  knead until the consistency of bread dough, or of a satiny finish.
   Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan.
  Coat all sides of biscuits with melted butter.  Let rise over boiling water
  for 1/2 hour.  Bake at 425 degrees F for 15 to 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Beer Biscuits
 Categories: Breads
   Servings:  4
 
      2 c  Unbleached flour
      3 ts Baking powder
      1 ts Salt
    1/4 c  Shortening
    3/4 c  Beer
 
  Preheat Oven to 450 degrees F.  Sift dry ingredients together.  Cut in
  shortening until it has cornmeal consistanch.  Stir in beer, knead lightly,
  roll out to 1/2-inch thickness.  Bake 10 - 12 minutes or until golden
  brown. Makes 12 to 15 biscuits.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Bran Date Bread
 Categories: Breads
   Servings: 12
 
  1 1/4 c  Unbleached flour, sifted
  1 1/2 ts Baking powder
      1 ts Salt
    1/2 c  Active sourdough starter
    3/4 c  Buttermilk or sour milk
      1 c  Finely chopped pitted dates
      1 c  All bran
      1 ts Grated lemon peel (zestonly)
      2    Large eggs, beaten
    1/4 c  Vegetable oil
    3/4 c  Firmly packed. brown sugar
 
  Sift dry ingredients together. Dust dates with 1 T flour mixture, then add
  to the bowl.  Then add the brown sugar, all bran, and grated lemon peel.
  Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil.
   Add all once to flour mixture with the sourdough starter, stirring until
  well moistened. Pour into greased or waxpaper lined loaf pan about 9 x
  5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan
  and then remove from pan and cool until cold.  Wrap in plastic wrap or foil
  and place in Refrigerator. Use cream cheese or home made butter on this
  bread for an out of this world taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Flour Tortillas
 Categories: Mexican, Breads
   Servings: 12
 
      4 c  All purpose flour
  1 1/2 ts Salt
  1 1/2 ts Baking powder
      4 tb Lard or shortening
  1 1/2 c  Warm water
 
  Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in
  the center and add water, a small amount at a time, to form a dough. Knead
  dough in bowl until smooth and elastic. Cover and wet aside for ten
  minutes. Form dough into egg-sized balls and flatter between palms. With
  rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick.
  Cook on preheated ungreased skillet over medium high heat, apprx. two min.
  per side, until tortilla looks slightly speckled. Cover with a clean towel
  to keep warm and soft until served. The tortillas may be cooled and stored
  in plastic bags in the freezer for later use.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      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) v7.06
 
      Title: Mexican Cornbread
 Categories: Meats, Breads
   Servings:  4
 
      1 lb Ground meat
           Salt & pepper to taste
      1 c  Chopped onion
    1/2 lb Grated american cheese
      3    Jalapeno peppers finely chop
      1 c  Cornmeal
      3    Large eggs
    1/2 ts Soda
      3 tb Bacon drippings
      1 c  Sweet milk
      1 ts Salt
 
  Make batter by mixing together the cornmeal, eggs, soda, drippings, milk,
  and salt. Mix well. Brown meat and drain off grease.  Grease a 9 x 13-inch
  baking pan.  Add 1/2 batter then sprinkle on the meat, onions, peppers, and
  last add cheese. Cover with remaining batter. Cook at 350 degrees F. for
  about 45 minutes. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sheepherder Bread
 Categories: Breads
   Servings: 18
 
  1 1/2 c  Active sourdough starter
      4 c  Unbleached flour
      2 tb Sugar
      2 tb Shortening, melted
      1 ts Salt
    1/4 ts Baking soda
 
  Into a large bowl, sift the dry ingredients, and dig a well in the center
  of the sourdough starter.  Blend the dry mix into the starter from the
  edges with enough flour to knead until smooth and shiny. Place in greased
  bowl and let rise until almost double.  Shape into 2 loaves and place in
  greased bread pans.  Bake at 375 degrees F until done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sopaipillas
 Categories: Mexican, Breads
   Servings: 12
 
      4 c  Flour
      1 tb Baking powder
      2 ts Sugar
  1 1/2 ts Salt
    1/4 c  Shortening or lard
  1 1/4 c  Water or more if needed
 
  Sift dry ingredients together. Cut in shortening until crumbly. Add water
  and mix until holds together. Knead 10-15 times until dough forms a smooth
  ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll
  dough to 1/8" thickness on lightly floured board. Cut into 3" squares or
  triangles. Do not allow to dry; cover those waiting to fried. When ready to
  fry, turn upside down so that surface on bottom while resting is on top
  when frying. Fry in 3" hot oil until golden brown, turning once. Add only a
  few at a time to maintain proper temperature. Drain on paper towels.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sopaipillas 2
 Categories: Mexican, Breads
   Servings: 12
 
      1 pk Active dry yeast
    1/4 c  Warm water
  1 1/2 c  Milk
      3 tb Lard or shortening
  1 1/2 ts Salt
      2 tb Sugar
      4 c  All purpose flour
      1 c  Whole wheat flour
      1    Oil
 
  In a large mixing bowl, dissolve yeast in warm water. In another bowl
  combine milk, lard, salt and sugar. Heat to 110 degrees and add to
  dissolved yeast. Beat in 3 cups of the all purpose flour and all of the
  whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff
  sticky dough forms. Place dough on a floured board and knead, adding more
  flour as needed, until dough is smooth and nonsticky. Place doug in a
  greased bowl turning over to grease top. Cover and let stand at room temp.
  1 hour. Punch dough down. The dough may be coverec and chilled as long as
  overnight. Knead dough on alightly floured board to expel air. Roll dough
  out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5"
  rectangles or 3" squares for appetizers. Place on lightly floured pans and
  lightly cover. If you work quickly you can let cut sopaipillas stay at room
  temp up to 5 min; otherwise, refrigerate them until all are ready to fry.
  In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a
  deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to
  puff, gently push the bread into the hot oil several times to help it puff
  more evenly. Turn several times and cook just until pale gold on both
  sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place
  in a warm oven until all are fried. Or if made ahead, cool, cover and chill
  or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until
  warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large
  sopaipillas or about 4 dozen small ones.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sourdough Banana Bread
 Categories: Breads
   Servings: 12
 
    1/2 c  Shortening
      1 c  Sugar
      1    Large egg
      1 c  Mashed bananas
      1 c  Active sourdough starter
      2 c  Unbleached flour
      1 ts Salt
      1 ts Baking powder
    1/2 ts Baking soda
    3/4 c  Chopped walnuts
      1 ts Vanilla or
      1 ts Grated orange 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 350 degree oven for 1 hour or
  until toothpick comes out clean.  Cool to cold before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Grandma's Current Pound Cake
 Categories: Breads, Cakes, Desserts
   Servings: 12
 
  1 1/2 c  Currants
      1 lb Margarine or butter
      2 c  Sugar
      1 ts Mace
      9    Eggs; separated
  4 1/4 c  Flour, all purpose; sifted
      1 ts Lemon extract
      1 ts Vanilla
 
  Rinse Currents in hot water, drain and dry on a towel.
  
  Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat
  egg yolks until thick and creamy; add to butter mixture and blend well. Add
  one half of the flour and mix until smooth; add remainder of flour and mix
  until smooth again.  Mix in stiffly beaten egg whites. Pour into 2 paper
  lined loaf pans (9"x4"x2.5") and bake at 350F for 1 hour and 25 minutes.
  
  Test for doneness by inserting a toothpick in center.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Whole Wheat Bread (Machine)
 Categories: Breads
   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) v7.06
 
      Title: Bara Brith (Currant Bread)  Welsh
 Categories: Breads
   Servings: 16
 
    1/4 lb Dried fruit
      1 pt Warm water
      2 lb Plain flour
      6 oz Lard
    1/2 lb Demerara sugar
      4 oz Candied peel
    1/2 ts Mixed spice
      2 ts Salt
      1 oz Fresh yeast
      2    Eggs
 
  Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.
  
  Soak the fruit and candied peel in the water with the spice.  Leave to
  steep in a warm place and use the warm spicy, strained water to mix the
  dough.
  
  Sift the flour and salt and rub in the lard;  cream the yeast with the
  sugar and a little of the spiced water;  mix this into the flour, together
  with the eggs and use enough of the water to give a firm, yet elastic
  dough.
  
  Knead well, leave to rise and knock back;  blend in the drained fruit and
  knead again.
  
  Shape the dough into loaves and set into greased 1 lb tins in a warm place
  to prove;  bake, reducing the temperature after the first 15 minutes.
  
  Originally, in some recipies, the fruit content would have been fresh
  currants or blackberries.
  
  Bara Brith is often served as part of the traditional Welsh tea.  It can
  also be purchased at many of the small bakeries found throughout Wales.
  
  British Cookery (BTA/BFPC)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Zucchini Bread
 Categories: Breads
   Servings: 15
 
      3 c  Flour
    1/4 ts Baking powder
      1 ts Cinnamin
      3    Eggs
    1/2 c  Sour cream
      2 c  Grated Zucchini
      1 ts Salt
      1 ts Baking soda
      2 c  Sugar
      1 c  Oil
      1 ts Vanilla
      1 c  Raisins or chopped nuts
 
  In a large bowl, combine together flour, salt, baking powder, baking soda,
  cinnamin and sugar.  Mix together thoroughly.  Add oil and eggs; beat well.
  Stir in sour cream and vanilla.  Mix in zucchini and raisins/nuts. Bake in
  two greased loaf pans at 350 for 45-50 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Banana Bread
 Categories: Breads
   Servings: 10
 
      2    Eggs
      1 c  Sugar
    1/2 c  Chopped nuts
      2 c  Flour
      2 tb Shortening
      1 ts Salt
      3    Mashed bananas (1 cup)
      1 ts Baking soda
 
  Beat eggs, sugar, shortening and salt.  Add mashed bananas, flour and nuts.
  Mix in baking soda.  Bake at 325* for 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Shirley's Nut Bread
 Categories: Breads
   Servings: 10
 
      2 c  Boiling water
      2 ts Baking soda
      2 c  Sugar
      2 ts Vanilla
    3/4 c  Chopped nuts
      1 c  Raisins
      1 c  Oleo (2 sticks)
      2    Eggs
      4 c  Flour
 
  Boil 2 cups water, add 1 c. raisins and 2 t. baking soda.  Let cool.  In a
  large bowl, mix 2 sticks of oleo, 2 c. sugar, 2 eggs and 2 t. vanilla.
  Alternately add 4 c. flour and butter mixture to the raisin mixture.  Add
  nuts.  Bake at 325* for l hour in greased loaf pans.  Makes two loaves.
  Great with butter or sprinkled with powdered sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Wampus Bread
 Categories: Breads
   Servings:  6
 
      2 c  Self-rising corn meal
           Lg onion,minced
      2 x  Cloves garlic,minced
      3 x  Lg eggs
           Veg. oil for frying
      2 c  Self-rising flour
      2 x  Med potatoes,diced
    1/2 ts Black pepper
      1 cn Stewed tomatoes
 
  In a large bowl mix dry ingredients, which may be held for several hours
  before frying. If facilities in the field are limited, it's possible to
  bring dry ingredients pre-mixed in a plastic bag from home. Add beaten eggs
  and stewed tomatoes, beginning with the meat and adding liquid as necessary
  for dropping consistency. Dough should be wet enough to fall easily form
  large spoon, but not so wet as to break up when tested in fryer. Drop into
  very hot veg. oil,(about 400 deg.), filling the fryer until the surface is
  covered. The depth of the oil should allow the bread to float, although
  turning the bread once is necessary. Brown on both sides and drain on
  absorbent paper before serving hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sourdough Honey Whole Wheat Bread
 Categories: Breads
   Servings:  4
 
      1 pk Active Dry Yeast
      1 ts Salt
    1/2 c  Honey
      4 c  Whole Wheat Flour
      1 c  Warm Water
    2/3 c  Sourdough Starter
  1 1/2 tb Shortening
 
  Dissolve yeast in 1 cup warm water.  Mix yeast, starter, honey, salt and
  shortening with 3 cups flour.  Add more flour as needed to make a stiff
  dough.  Knead 150 strokes on a floured surface and place in a greased bowl.
  Cover and let rise 1 to 1 1/2 hours until doubled in size.  Punch down, let
  double again.  Punch down and roll into tight loaf.  Grease and place in
  bread pan.  Let double in pan and bake at 400 degrees F. for 35 to 40
  minutes or until very dark golden brown, and it sounds hollow when thumped.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sourdough Starter #1
 Categories: Breads
   Servings:  1
 
      2 c  Unbleached Flour
           Water To Make Thick Batter
      1 pk Active Dry Yeast
 
  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) v7.06
 
      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) v7.06
 
      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) v7.06
 
      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) v7.06
 
      Title: Sourdough Starter #5
 Categories: Breads
   Servings:  1
 
      4 c  Unbleached Flour
      2 tb Sugar
      2 tb Salt
      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) v7.06
 
      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) v7.06
 
      Title: Sourdough Pancakes #1
 Categories: Breads
   Servings:  4
 
    1/2 c  Active Starter
      1    Large Egg
    1/2 c  Milk
    1/2 c  Pancake Mix
      1 tb Cooking Oil
    1/2 ts Soda
 
  Mix all ingredients well.  Be careful not to over mix.  Small lumps are ok.
  
  Lightly grease a hot cast iron griddle.  Drop onto griddle with a large
  spoon while the batter is still rising.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sourdough Pancakes #2
 Categories: Breads
   Servings:  4
 
      1 c  Active Starter
      2 tb Cooking Oil
      1 ts Salt
      2 tb Sugar
      1    Large Egg
    1/4 c  Instant Or Evaporate Milk
      1 ts Baking Soda
 
  Mix ingredients together and let the mixture bubble and foam a minute or
  two, then drop on hot griddle in large spoonfuls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sourdough Pancakes #3
 Categories: Breads
   Servings:  6
 
      2 c  Active Starter
      1 ts Baking Soda
      1 tb Sugar
           Bacon Fat (2 - 3 T)
      2 c  Unbleached Flour
      2    Large Eggs, Well Beaten
      1 ts Salt
 
  Mix well and cook on hot griddle.  Note:  This is good recipe for camping.
  Instead of fresh eggs, you can use 1 T Powdered eggs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sourdough Pancakes #4
 Categories: Breads
   Servings:  4
 
      1 c  Buttermilk Pancake Mix
    1/2 c  Milk
      1 tb Cooking Oil
    1/2 c  Active Starter
      1    Large Egg
    1/2 ts Baking Powder
 
  Mix well and let stand a few moments.  Drop by large spoonsful on hot
  griddle.
  
  NOTE:
  
  Berries of all kinds can be added to these recipes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sourdough Pancakes #5
 Categories: Breads
   Servings:  6
 
      3    Large Eggs, Well Beaten
      2 c  Active Starter
      1 ts Baking Soda
  1 1/2 ts Salt
      1 c  Sweet Milk
  1 3/4 c  Unbleached Flour
      2 ts Baking Powder
    1/4 c  Sugar
 
  Beat eggs.  Add milk and starter.  Sift together the flour, soda, baking
  powder, salt, and sugar.  Mix together.  Drop onto hot griddle by large
  spoonsful.
  
  NOTE:
  
  If ungreased griddle is used add 1/4 c Melted Fat to the above recipe.
  Bacon fat give a great taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sourdough French Bread
 Categories: Breads
   Servings: 18
 
      1 pk Active Dry Yeast
  4 1/2 c  Unbleached Flour, Unsifted
      2 ts Salt
    1/2 c  Milk
    1/4 c  Sourdough Starter
    1/4 c  Warm Water (110 to 115 F)
      2 tb Sugar
      1 c  Warm Water
      2 tb Vegetable Oil
 
  Dissolve yeast in warm water.  Add the rest of the ingredients.  Mix and
  knead lightly and return to the bowl to rise until double.  Turn out onto
  floured board and divide dough into two parts.  Shape dough parts into
  oblongs and then roll them up tightly, beginning with one side.  Seal the
  outside edge by pinching and shape into size wanted.  Place loaves on
  greased baking sheet and let rise until double again.  Make diagonal cuts
  on top of loaves with razor blade or VERY SHARP knife and brush lightly
  water for crisp crust.  Bake at 400 degrees F for about 25 minutes, or
  until brown and done.
  
  NOTE:
  
  Makes 2 loaves at 18 slices each.  Also note the the serving sizes in all
  of these recipes is guesstamate.  It all depends on the serving size you
  select.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: The Doctor's Sourdough Bread
 Categories: Breads
   Servings: 18
 
      1 c  Sourdough Starter
      2 c  Warm Milk
      1 pk Active Dry Yeast
      7 c  Unbleached Flour
      2 tb Sugar
      2 ts Baking Soda
      2 c  Warm Water
      1 tb Butter
    1/4 c  Honey
    1/4 c  Wheat Germ
      2 ts Salt
 
  Mix the starter and 2 1/2 Cups of the flour and all the water the night
  before you want to bake. Let stand in warm place overnight.
  
  Next morning mix in the butter with warm milk and stir in yeast until until
  dissolved.  Add honey and when thoroughly mixed, add 2 more cups of flour,
  and stir in the wheat germ.
  
  Sprinkle sugar, salt, and baking soda over the mixture.  Gentlypress into
  dough and  mix lightly.  Allow to stand from 30 to 50 minutes until mixture
  is bubbly.  Add enough flour until the dough cleans the sides of the bowl.
  Then place the dough on a lightly floured board and kead 100 times or until
  silky mixture is developed.  Form into 4 1-lb loaves, place in well-greased
  loaf pans 9 x 3 size.  Let rise until double, about 2 to 3 hours in a warm
  room.
  
  Then bake in hot oven, 400 degrees F, for 20 minutes.  Reduce oven temp. to
  325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove
  from pans and place loaves on rack to cool.  Butter tops of loaves to
  prevent hard crustyness.
  
  Makes 4 1-lb Loaves
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sourdough Pumpernickle
 Categories: Breads
   Servings: 10
 
  1 1/2 c  Active Sourdough Starter
      2 c  Unsifted Rye Flour
    1/2 c  Molasses
      2 ts Salt
    1/2 c  Whole Milk
      1 pk Active Dry Yeast
      2 tb Caraway Seeds, Chopped
    1/2 c  Boiling Black Coffee
    1/4 c  Dry Skim Milk
      3 tb Melted Shortening
  2 3/4 c  Unbleached Flour
 
  Pour boiling coffee over chopped caraway seeds.  Let the mixture cool and
  then add it to the rye flour and starter which have previously been mixed
  well.  Let stand for 4 to 8 hours in a warm place, preferabley overnight.
  
  Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached
  flour and yeast.  Mix well.  Cover the bowl and let rise to double.  Then
  knead on floured board and shape into two round loaves on baking sheet. Let
  rise until double again and bake at 350 degrees for 30 minutes or until
  done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sourdough Sams
 Categories: Breads
   Servings:  4
 
    1/2 c  Active Sourdough Starter
      2 tb Shortening
      1 ts Baking Powder
    1/2 ts Nutmeg
    1/2 ts Baking Soda
    1/3 c  Buttermilk or Sour Milk
    1/2 c  Sugar
      2 c  Unbleached Flour
      1    Large Egg
    1/4 ts Cinnamon
    1/2 ts Salt
 
  Sift dry ingredients, stir into liquid, roll out and cut with regular donut
  cutter.  Then heat some oil in a deep fryer to 390 degrees F and fry.
  
  Makes about 17 Doughnuts with holes.  Just before serving dust with
  powdered or cinnamon sugar.
  
  NOTE: These doughnuts are virtually greasless. And if you want you can make
  several batches at a time and freeze.  They keep well and to me taste after
  a while in the freezer.  Take out as many as needed and thaw and put sugar
  on or eat plain.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sourdough Pizza Shells
 Categories: Breads
   Servings:  4
 
      1 c  Sourdough Starter
      1 ts Salt
      1 tb Shortening, Melted
      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) v7.06
 
      Title: Sourdough Cornbread
 Categories: Breads
   Servings:  4
 
    1/2 c  Active Sourdough Starter
    1/2 c  Cornmeal
      1 tb Sugar
      2    Large Eggs, Stirred
    1/2 ts Cream Of Tartar
      2 tb Margarine, Melted
      1 ts Salt
    1/2 c  Sour Cream or Yogurt
      1 c  Unbleached Flour
    1/2 ts Baking Powder
 
  Mix ingredients in the above order, stirring only enough to blend the
  mixture.  Pour into a buttered pan.  Bake in a 375 to 400 degree oven for
  about 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cardamom Coffee Cakes
 Categories: Breads
   Servings:  2
 
  1 1/2 c  Milk
    3/4 c  Sugar
    1/2 c  Butter
      3    Egg yolks
      1 pk Cake yeast
  6 1/4 c  Sifted all-purpose flour
    1/4 ts Salt
      1 ts Cardamom

MMMMM-----------------------------TOPPING----------------------------------
      2 tb Milk
      6 tb Sugar
 
  1. Scald milk and cool to lukewarm.  Crumble yeast into bowl, add 1 Tsp
  sugar and lukewarm milk.
  
  2. Beat in 3 cups flour; beat until smooth.  Cover well and let rise until
  light and double in bulk, 1 - 1-1/2 hours.
  
  3. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups
  flour.  Mix thoroughly.  Place remaining 1/4 cup flour on board or pastry
  cloth for kneading.
  
  4. Turn out dough and knead until smooth and elastic.  Place in greased
  bowl.  Cover well.  Set aside to rise until double in bulk, 1 to 1-1/2
  hours.
  
  5. Cut risen dough in half for two cofee cakes (braids).  Cut each half
  into 3 pieces.  Roll each piece into a roll 16 inches long.  Pinch 3 rolls
  together at one end, braid and pinch other ends together.  Place braid on
  cookie sheet.  Make second braid and place on cookie sheet.
  
  6. Let braids rise until double in bulk, about 45 minutes.  For topping
  brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar.
  
  7. Bake in moderate oven (375) 25 to 30 minutes.
  
  Yield: 2 coffee cakes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Lefse
 Categories: Breads
   Servings:  6
 
      2 c  Milk, scalded
      1 tb Salt
    1/2 c  Lard
      4 c  Flour
 
  Add lard, salt and 2 cups flour to scalded milk and mix well over low heat.
  Remove from fire.  Sift 2 cups of flour on board, add warm dough and work
  in flour.  Knead well and cool.
  
  This dough can be rolled immediately or kept in a cool place for a couple
  of days.  May be stored in a plastic bag.
  
  Make a small patty, about hamburger size, with even sealed edges as you
  would for pastry.  Flour board lightly and with a Scandinavian rolling pin
  roll patty in all directions, keeping the dough round.  Roll lightly,
  stretching dough until it is almost as large as the lefse baker.  Use
  pointed stick to handle dough when it is transferred from the board to the
  baker.  Brown lightly, prick air bubbles, turn and brown other side.  It
  may be necessary to change heat control from high to low.  This is a soft
  bread.  Serve with butter, or butter and sugar.
  
  (Note: I don't have either a Scandinavian rolling pin or a lefse baker, so
  I use a regular rolling pin and a griddle.  This is like a Swedish
  tortilla!  We usually spread butter and sprinkled sugar over the lefse then
  rolled them up and DEVOURED  them!)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Instant Potato Lefse
 Categories: Breads
   Servings:  6
 
      1 pk (7 oz) instant potatoes
      1 tb Butter
      1 c  Boiling water
      2 ts Salt
      1 c  Rich milk
  1 1/2 c  Flour
 
  Place instant potato flakes, salt and butter in mixing bowl.  Add boilig
  water to milk and add to potato mixture.  Mix quickly until thick and
  smooth.  Add just enough flour to be able to handle dough.  Knead lightly.
   Form into balls and roll very thin on floured board.  Bake on hot electric
  lefse grill (any griddle will work), turning to brown both sides.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: WILD ONION BREAD
 Categories: Breads
   Servings:  1
 
  1 1/2 oz Package onion soup mix
    3/4 c  Hot water
      1 pk Dry yeast
      2 tb Sugar
      2 tb Warm water
           Egg
      2 x  Recipies Dry Baking Mix
      1 c  Sourdough Starter
 
  Add soup mix to 3/4 cup hot water;let stand until lukewarm. In a separate
  container, soften yeast and sugar with 2 tablespoons warm water.Beat soup
  mixture and yeast mixture together with egg, 1 cup Dry Baking Mix and
  Sourdough Starter. Stir in remaining Dry Baking Mix to make a stiff dough.
  Place on a floured surface;knead until smooth and elastic. Place in a
  greased bowl, turning to grease top. Cover and let rise for 2 hrs. Shape
  into a round loaf. Place on a greased pan, cover and let rise 45 mins. Bake
  in a 375 Deg. oven for 35 mins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: APRICOT ALMOND BUNS
 Categories: Breads
   Servings: 14
 
  4 3/4 c  Flour - all purpose
      1 c  Brown sugar -firm packed
    1/2 ts Salt
      2 pk Yeast
    1/2 c  Milk
    1/2 c  Water
      3 tb Margarine
      2    Eggs
    1/4 c  Margarine - melted
      1 c  Apricots, chopped dried
    1/2 c  Almonds, slivered
 
    In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and
  undissolved yeast.
    Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry
  ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup
  flour; beat at high speed 2 minutes. Stir in enough remaining flour to make
  soft dough.  Knead 8 to 10 minutes.  Set in greased bowl; grease top.
  Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in
  half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine;
  sprinkle with remaining brown sugar, apricots and almonds. Roll each up
  from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in
  side of each slice, 2/3 the way through. Fan sections; set on greased
  baking sheet.  Cover; let rise until doubled. Bake at 375F 15 to 20
  minutes.
   Cool.  Glaze if desired. From Fleishmanns's Yeast package 11/90
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: BANANA NUT BREAD
 Categories: Breads
   Servings:  2
 
  4 3/4 c  Flour - all purpose
    3/4 c  Sugar
      1 ts Salt
      2 pk Yeast- active dry
    1/3 c  Evaporated milk - undiluted
    1/3 c  Water
    1/3 c  Margarine
      2    Eggs - at room
      1 c  Banana - mashed
    1/2 c  Pecans, chopped
      2 ts Cinnamon, ground
      2 tb Margarine, melted
 
  mperature
    In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved
  yeast.
    Heat evaporated milk, water, and margarine to 120F-130F. Margarine need
  not melt.  Add to dry ingredients; beat 2 minutes at medium speed of mixer.
   Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in
  pecans and enough remaining flour to make stiff dough. Knead 8 to 10
  minutes.  Set in greased bowl; grease top. Cover; let rise until doubled,
  about 1 hour.   Punch dough down.  Divide in half; shape into loaves. Place
  in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until
  doubled, about 1 hour.   Mix remaining sugar and cinnamon. Brush loaves
  with melted margarine; top with sugar mixture. Bake at 375F 25 to 35
  minutes.
   Cool. From Fleischmann's Yeast package 11/90
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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 (48c). Add white flour, oats,
  yeast, salt, and eggs.  Beat in mixer for 3 minutes. Add remaining
  ingredients, beat at higher speed 3-4 minutes until stiff dough. Knead on
  floured board til smooth & not sticky.  Place in greased bowl, turn over,
  cover, and let rise 45 minutes til doubled. Punch down, cut into even
  portions, roll out evenly to 3/8" thickness.  Roll like a jelly roll, pinch
  down ends, fold ends under, & place in greased pans. Cover and let rise 1
  hour til doubled. Bake at 375f for 40 minutes, cool on wire racks, serve.
  Makes 4 large loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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  Riced 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 325 oven 60 min. 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) v7.06
 
      Title: CRANBERRY FRUIT NUT BREAD
 Categories: Breads, Desserts
   Servings:  1
 
      1 c  Ocean Spray Cranberries
    1/2 c  Nuts, chopped
      1 tb Orange Peel, grated
      2 c  All Purpose Flour
      1 c  Sugar
  1 1/2 ts Baking Powder
      1 ts Salt
    1/2 ts Baking Soda
      2 tb Shortening
    1/4 c  Orange Juice
      1    Egg, well beaten
 
  * Cranberries can be either fresh or frozen and should be coarsely chopped.
  Preheat oven to 350"F. Generously grease and lightly flour 9x5x3 inch loaf
  pan. Prepare cranberries, nuts and orange peel. Set aside. In a bowl, mix
  together flour, sugar, baking soda, salt and soda. Cut in shortening. Stir
  in orange juice, egg and orange peel mixing just to moisten. Fold in
  cranberries and nuts. Spoon into the prepared pan. Bake 60 minutes or until
  wooden pick inserted in center comes out clean. Cool on rack 15 minutes.
  Remove from pan, cool completely. Wrap and store overnight. Source: Skaggs
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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 350"F fat and
  cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil
  to heat a few seconds after removing a batch. Delicious freshly cooked and
  hot; however, leftover hush puppies freeze well. When ready to serve frozen
  hush puppies, place on oven rack in preheated 250"F until very hot and
  crisp. Makes about 48 hush puppies 2" round. Hints on frying: Using a small
  diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with
  oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in
  about 2 1/2 minutes. When batter consistency is correct and oil is at
  350"F, hush puppies will become firm, round shapes almost as soon as they
  enter the hot oil. If they are cooked in oil that is too hot, they will not
  cook in the center. Serving suggestions: Especially good served with fried
  catfish, trout, shrimp, oysters, chicken or chicken-fried steak. Source:
  Texas Recipes from Texas Places v1
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: FILLED BERLIN DOUGHNUTS (BISMARKS)
 Categories: Breads, Desserts
   Servings: 12
 
      1 pk Active Dry Yeast; OR
      1 tb Active Dry Yeast; Bulk
    1/4 c  Warm Water; (110-115 Deg F)
    1/2 c  Sugar
      1 ts Salt
    1/3 c  Butter Or Regular Margarine
      1 tb Orange Juice
      2 ts Rum Extract
      1 c  Milk; Scalded
           Unbleached Flour; *
      2    Eggs; Lg, Well Beaten
           Fat For Deep Frying; **
           Jam Or Jelly
 
  *    Use up to 4 cups of Unbleached Flour in this recipe. ** Heat the fat
  to 375 degrees F. for frying the doughnuts. Soften the yeast in the warm
  water and let stand for 5 minutes or until it "blooms" or proofs. Put a
  half cup of sugar, the salt, butter, orange juice and rum extract in a
  large bowl.  Pour the scalded milk over the ingredients in the bowl.
   Stir until the butter is melted.  Cool to lukewarm.
   When cool, blend in 1 cup of the unbleached flour and beat until smooth.
  Stir in the yeast and add about half of the remaining flour, beating until
  smooth.
   Beat in the eggs.  Then beat in enough of the remaining flour to make a
  SOFT (should be slightly sticky and light in weight). Turn the dough out
  onto a lightly floured board and let rest for 5 to 10 minutes. Knead until
  smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a
  greased bowl, turning to grease the top of the ball of dough.
   Cover and let rise in a warm draft free place until doubled in bulk. Punch
  the dough down, kneading lightly to remove all of the air pockets, and turn
  the dough out onto a lightly floured surface. Roll to 1/2-inch thickness.
  Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover
  with waxed paper and let rise on the rolling surface away from drafts and
  direct heat, until double in bulk, (30 to 45 minutes). About 20 minutes
  before frying, heat the fat. Fry the doughnuts in the heated fat. Put only
  as many doughnuts at one time as will float uncrowded in a single layer
  deep in the fat.  Fry 2 to 3 minutes or until lightly browned; turn the
  doughnuts with a fork or tongs, being careful not to pierce the doughnut,
  when they rise to the surface. Do this several times during the cooking.
  Lift from the fat, draining for a few seconds over the fat before removing
  to absorbent paper toweling. Cool.  Cut a slit through the center in the
  side of each doughnut.
   Force about 1/2 ts of jam or jelly into the center and press lightly to
  close the slit.  (A pastry bag and tube may be used to force the jelly or
  jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing
  granulated or powdered sugar.  (Your choice.) Shake lightly to remove the
  excess sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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 450 degrees for 20 minutes. You may use a divided
  iron skillet or cornstick pan. Actually, you can use a regular on skillet
  if that's all you have.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: BANANA AND MANGO BREAD
 Categories: Breads
   Servings:  2
 
      1 c  Butter
  1 1/4 c  Packed Brown Sugar
      3    Eggs
      3 c  Self-raising flour
    1/2 ts Salt
    1/2 ts Cinnamon
    1/4 ts Grated Fresh Nutmeg
  1 1/2 c  Mashed Ripe Bananas
      1    Small Ripe Mango
      1 c  Golden Raisins
    1/2 c  Chopped Walnuts
 
  * The recipe says to use self-raising cake/pastry flour and the small ripe
  mango should be peeled and pureed. In a bowl, cream the butter with sugar
  until fluffy; beat in eggs, one at a time, until incorporated. In another
  bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine
  mashed bananas with mango puree. Mix the dry ingredients and banana
  mixture, alternately, into the creamed mixture until batter is just
  combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4
  1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake
  tester inserted in the centre tests done. Leave in pan for 10 minutes;
  remove form loaf pans and let cool on racks. Makes 2 loaves. From The
  Gazette, 91/02/13.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: CHOCOLATE ZUCCHINI NUT BREAD
 Categories: Breads, Desserts, Cakes
   Servings:  2
 
      1 c  Salad Oil
      3    Eggs
      1 ts Salt
    1/4 ts Baking Powder
      1 ts Baking Soda
      2 oz Baking Chocolate, Melted
      2 c  Grated, peeled Zucchini
      1 c  Chopped Nuts
      2 c  Sugar
      3 c  Flour
      1 ts Cinnamon
      1 ts Vanilla
    1/2 c  Choc Chips
 
  chocolate into egg mixture along with zucchini and vanilla. Sift flour with
  salt, cinnamon, baking powder and baking soda. With a large spoon, stir
  into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon
  into 2 well-greased 9" x 5" pans.
   Bake at 350F for 1 hr. MY NOTE:  Excellent Quickbread. Very Moist and
  sweet. is recipe comes out of Country Cook'n, compiled by the St Rose
  Parishioners  Fredonia, Wis and St Mary's Parishioners of Little Kohler,
  Wis.  This one  the recipe of Mary Niedermeyer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: CHERRY CHEDDAR BREAD
 Categories: Breads
   Servings:  1
 
  2 1/2 c  Flour
    1/2 c  Sugar
    1/2 c  Brown sugar, packed
      3 ts Baking powder
      1 ts Salt
  1 1/4 c  Milk
      1    Egg, beaten
      3 tb Oil
  1 1/4 c  Sweet cherries, frozen
  1 1/4 c  Cheddar cheese, shredded
 
  Combine flour, sugar, brown sugar, baking powder and salt. Combine milk,
  egg and oil; pour over dry ingredients and stir just enough to dampen.
  Gently fold in cherries and cheese. Pour into greased 9 1/4 X 5 1/4 X 2 3/4
  inch loaf pan.  Bake at 350F 55-65 minutes or until wooden pick inserted
  near center comes out clean. Cool on rack 10 minutes; remove from pan. Cool
  completely before serving.  Serve at room temperature, or toasted.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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. From The Gazette,
  91/02/27.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: APPLE SCONES
 Categories: Breads, Desserts
   Servings: 18
 
      2 c  Flour
      3 ts Baking Powder
      2 tb Sugar
    1/2 ts Cinnamon
    1/2 ts Salt
      6 tb Shortening
    1/2 c  Apples, peeled, chopped fine
    1/2 c  Raisins
      4 tb Cold Apple juice or water
 
  Preheat oven to 400 deg F.
   Mix together dry ingredients. Cut in shortening as you would for a pie
  crust. Stir in apples and raisins. Add enough juice to make a stiff dough.
  On floured surface, roll dough about 1/2" thick. Cut into triangles and
  bake on cookie sheet for 10 minutes, or until light brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: APPLE BREAD II
 Categories: Breads, Desserts
   Servings: 12
 
      4 c  Flour
      2 ts Baking Soda
      1 ts Salt
      2 ts Cinnamon
      2 c  Sugar
      4 x  Eggs, beaten
      1 c  Vegetable Oil
    1/4 c  Sour Cream
      2 ts Vanilla
      2 c  Chopped Apples
      1 c  Chopped Nuts
 
   Preheat oven to 350 deg F.
   Sift together flour, baking soda, cinnamon and salt and set aside. Combine
  sugar, eggs, oil, sour cream and vanilla, beating well. Blend into flour
  mixture. Fold in apples and nuts and pour into 2 greased and floured loaf
  pans.
   Bake 1 hour or until loaves test done.
   Males 2 loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: APPLE BANANA BREAD
 Categories: Breads
   Servings:  8
 
    1/2 c  Butter, softened
    1/2 c  Brown Sugar
    1/2 c  Granulated Sugar
      2 x  Eggs
      3 tb Sour Cream
           Banana, mashed
      1 ts Vanilla
      2 c  Flour
      1 ts Baking Powder
      1 ts Baking Soda
    1/2 ts Cinnamon
      2 x  Apples, cored and chopped
    1/2 c  Chopped Walnuts
 
   Preheat oven to 350 deg F.
   Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and
  vanilla.
   In separate bowl, combine flour, baking powder, soda and cinnamon.
  Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into
  greased bread pan and bake 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: APPLE CHEESE BREAD
 Categories: Breads, Cheese
   Servings:  8
 
    1/2 c  Butter or margarine
    2/3 c  Sugar
      2 x  Eggs
           Apple, peeled and chopped
    1/2 c  Grated sharp Cheddar cheese
    1/3 c  Chopped Walnuts
      2 c  Flour
      1 ts Baking Powder
    1/2 ts Baking Soda
    1/2 ts Salt
 
  Preheat oven to 350 deg F.
   Cream butter and sugar, beating until light. Beat in eggs, one at a time.
  Stir in apples, cheese and nuts. In separate bowl, combine flour, baking
  powder, baking soda, and salt. Gradually and gently stir into apple
  mixture. Pour into greased loaf pan and bake 1 hour.
   Cool 10 minutes before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: BOSTON BROWN BREAD
 Categories: Breads, Main dish
   Servings: 10
 
    1/2 c  Rye meal or Plain flour
    1/2 c  Corn Meal
    1/2 c  Coarse whole wheat flour
      1 ts Baking Soda
    1/2 ts Salt
    3/8 c  Molasses
      1 c  Sour milk
    1/2 c  Seedless Raisins
 
  Mix dry ingredients and stir in molasses and sour milk. (To make sour milk,
  add 1 T Vinegar to 1 cup sweet milk). Grease two #2 tin cans and place
  rings of waxed paper in bottoms. Divide batter evenly between the two cans,
  and cover with aluminum foil.
   Place in covered kettle of boiling water, bring water half way up sides of
  cans, and boil for two hours.
   When ready to serve, unmold by running knife around inside of can and
  shaking out onto plate.  Cut thinly and serve with Boston Baked Beans.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: MISSISSIPPI CORNBREAD ROBERT
 Categories: Breads
   Servings:  6
 
      2 c  Stoneground white cornmeal
      1 ts Baking soda
      1 ts Salt
      2    Large 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) v7.06
 
      Title: SOUR CREAM BRITTLEBREAD
 Categories: Cajun, Appetizers, Breads
   Servings: 10
 
  2 3/4 c  All-purpose flour
    1/4 c  Sugar
    1/2 ts Baking soda
    1/2 c  Butter
      1 c  Sour cream
      2 tb Creole seasoning
      2 tb Kosher salt for sprinkling
 
  Preheat the oven to 400F.  Sift together the flour, sugar, salt, and baking
  soda into a bowl or food processor. Cut in the butter. Add the sour cream
  and Creole Seasoning (see recipe for Creole Seasoning), and mix to a soft
  dough.  Roll out paper-thin on a floured board. Cut into 1-1/2 inch
  squares.  Sprinkle with kosher salt and place on an ungreased baking sheet.
  Bake for 5-8 minutes.  Turn off the heat and allow the bread to crisp in
  the oven. Nathalie Dupree describes this recipe in her book "New Southern
  Cooking" this way; "This crisp, cracker-like bread is good just flavored
  with salt and sour cream.
   But add Creole Seasoning and you'll have a hot and spicy appetizer that
  will leave your guests begging for the recipe. It's nice to keep a big
  airtight cookie jar full of these for snacking."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: PEPPER BISCUITS
 Categories: Cajun, Breads
   Servings: 12
 
  2 1/2 c  All purpose flour
      1 tb Baking powder
    1/2 ts Salt
      1 tb Coarse cracked black pepper
    1/2 ts Baking soda
    3/4 c  Shortening
      1 c  Buttermilk
 
  Preheat oven to 450-500F.  Sift 2 cups of the flour with the baking powder,
  salt, pepper, and baking soda into a bowl. Cut in the shortening with a
  pastry blender or fork, or work it in with your fingers. Add the buttermilk
  to make a soft dough, mixing just until the dough holds together. Flour
  your hands.  Pull of a piece of dough the size of a biscuit and dip the wet
  edge into the extra flour.  The roll or pat into a biscuit. Place slightly
  touching, on a lightly greased baking sheet. Bake until golden golden
  brown.
   8-10 minutes. From Nathalie Dupree's "New Southern Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: BEATEN BISCUITS
 Categories: Cajun, Breads
   Servings:  100
 
      6 c  All purpose flour (soft)
  1 1/2 ts Salt
      1 tb Sugar
      1 ts Baking powder
      1 c  Shortening
      1 c  Milk
 
  Mix the flour, salt, sugar, and baking powder in a bowl or in a food
  processor fitted with a metal blade.
   Add the shortening and cut in or process until the mixture is the
  consistency of coarse meal.  Pour in the milk and stir or process just
  until the dough holds together. If it is dry or crumbly, add more milk. If
  it is too wet, add more flour.  Knead briefly in the food processor, then
  turn out onto a floured board or beat 1,001 times with a rolling pin.
   when it's ready, the dough should "snap" when you hit it. Fold the dough
  in half.    Roll out the folded dough until it is 1/2 inch thick. Cut with
  a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a
  fork, making two parallel sets of holes in the biscuit. keep rolling out
  the dough, folding before cutting, until all the scraps are gone and you
  have made about 100 biscuits.
     Preheat the oven to 350 degrees.  Place the biscuits on a lightly
  greased pan.  Bake for 30 minutes, until crisp, but not browned. They
  should open easily when split with a fork. They will keep for weeks tightly
  covered in a tin or in the freezer.
   Split in two before serving. From Nathalie Dupree's "New Southern Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: HUSHPUPPIES
 Categories: Cajun, Breads
   Servings: 30
 
      1 c  Cornmeal
    1/2 c  All-purpose flour
    1/2 c  Corn flour
      1 tb Baking powder
    3/4 ts Ground cayenne pepper
    1/2 ts Salt
    1/2 ts Black pepper
    1/2 ts Dried thyme leaves
    1/4 ts White pepper
    1/8 ts Dried oregano leaves
    1/4 c  Vy fine chopped green onions
  1 1/2 ts Minced garlic
      2    Eggs, beaten
      1 c  Milk
      2 tb Pork lard
           Vegetable for deep frying
 
  NOTE: Corn flour is available at health food stores. Combine all the dry
  ingredients in a large bowl, breaking up any lumps. Stir in the green
  onions and garlic. Add the eggs and blend well. In a small saucepan bring
  the milk and lard (or other fat) to a boil; remove from heat and add to
  flour mixture, half at a time, stirring well after each addition.
   Refrigerate 1 hour.    In a large skillet or deep fryer, heat 4 inches of
  oil to 350F.  Drop the batter by tablespoonsfuls into the hot oil. Do not
  crowd.
   Cook until dark golden brown on each side and cooked through, about 1
  minute per side.  Drain on paper towels. Makes about 30 hushpuppies. From
  Paul Prudhomme's "Louisiana Kitchen"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: POPPY SEED BREAD
 Categories: Breads
   Servings:  3
 
      1    Box of yellow cake mix
      4    Eggs
      1 c  Oil
      8 oz Sour cream
    1/2 c  Cooking sherry
      1    Small vanilla inst. pudding
    1/4 c  Poppy seed
 
  Combine all and mix well.  Put in 3 small floured pans. Cook 325 degrees 1
  hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: AMY'S CORNBREAD
 Categories: Breads
   Servings:  4
 
      1 pk Frozen brocoli
      2 c  Grated chedder sharp cheese
      1    Med. onion
      1    Box jiffy cornbread mix
 
  Bake in glass pan for 25-30 minutes at 400 degree.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: DEB'S BREAKFAST CAKE
 Categories: Breads
   Servings: 10
 
      1 pk Forzen rich's rolls
      1    Stick of butter
      1 pk Small vanilla pudding
    1/2 c  Brown sugar
    1/2 c  Pecans
 
  Place frozen rolls in bundt pan.  Melt butter and pour over rolls. Mix
  pudding, brown sugar and nuts togehter. Sprinkle mixture over rolls. Cover
  pan with paper towel or waxed paper and let rise overnight.
   Bake 350 degree oven for 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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
  350.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: CRUSTY CHEDDAR BREAD
 Categories: Breads, Cheese
   Servings:  4
 
      1 pk Active Dry Yeast; OR
      1 tb Active Dry Yeast; Bulk
    1/4 c  Water; Warm, 110-115 Deg. F.
      1 c  Cottage Cheese; *
      1 tb Sugar
  1 1/4 ts Salt
      1    Egg; Lg.
  2 1/4 c  Unbleached Flour; Unsifted,*
      1 tb Butter; Room Temperature
      1 c  Cheddar; Sharp, Grated
 
  *  The cottage cheese should be the small curd kind at room temperature. **
  You can use up to an extra 1/4 cup of flour in this recipe depending on the
  weather. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++++++++++++++++ Sprinkle the yeast over the warm water and let stand 5
  minutes.  Gently stir to completely dissolve. With an electric mixer, blend
  the softened yeast into the cottage cheese, sugar, salt and egg. Add the
  flour in 1/2 cup portions to form a stiff but light dough and let rise in a
  warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and
  stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into
  the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled
  in size.  Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes
  or until golden brown. Brush the top with butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Banana Blueberry Bread
 Categories: Breads
   Servings:  1
 
  1 3/4 c  Sifted flour
      2 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Salt
    1/3 c  Butter
    2/3 c  Sugar
      2    Eggs
      1 c  Bananas, mashed
      1 c  Blueberries
 
  Sift together flour, baking powder, soda, and salt.  Set aside.  Cream
  butter and gradually beat in sugar until light and fluffy.
  
  Beat in eggs one at a time.  Add flour mixture and banana alternately in
  three parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf
  pan. Bake at 350 degrees for 50 minutes. Turn out of pan to cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Ham Biscuits
 Categories: Breads
   Servings: 12
 
      2 c  Whole wheat pastry flour,
           Or unbleached white flour
      4 ts Baking soda
    1/2 c  Cooked ham, diced fine
      4 tb Butter
    3/4 c  Milk, apple juice or water
 
  Stir flour, baking soda and ham together.  Cut in butter until crumbly. Add
  milk and quickly moisten.  Roll out dough on floured board.  Cut biscuits
  in round 2" shapes. Bake at 350 degrees, 12 to 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Date Nut Bread
 Categories: Breads, Desserts
   Servings:  1
 
      2 c  Whole wheat pastry flour
      2 ts Baking powder
      1 ts Nutmeg
    1/4 c  Butter
    1/3 c  Maple syrup
      2    Eggs
      2 ts Vanilla
    1/2 c  Milk
      1 c  Dates, chopped
    1/2 c  Walnuts (or other nuts),
           Chopped
 
  Sift together flour, baking powder and nutmeg; set aside.  Cream butter
  with maple syrup; add eggs, vanilla, and milk. Stir in flour mixture. Fold
  in dates and nuts. Pour mixture into lightly buttered 9" x 5" loaf pan.
  Bake at 325 degrees for 1 1/4 hours or until top splits or toothpick comes
  out clean.
  
  Makes 1 loaf
  
  KEY WORDS:  baked goods, bread, breakfast, brunch, easy, entertain, gift,
  holiday, kids, lunch, make ahead
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      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) v7.06
 
      Title: Bunch O' Bread
 Categories: Breads
   Servings:  1
 
      3 c  Whole wheat pastry flour
      1 tb Dry yeast
    1/4 ts Ground cardamom
    1/4 ts Ground nutmeg
    3/4 c  Apple juice
    1/4 c  Maple syrup
      3 tb Butter
      2 tb Orange liqueur
      1    Egg white
    1/4 c  Poppy seeds
      2 tb Honey
    1/4 c  Butter, melted
 
  Combine 1/2 of flour with yeast, cardamom and nutmeg.  Heat juice, maple
  syrup, and butter to body temperature; check it with a finger to make sure
  it is not above 100 degrees; add to yeast mixture.  Stir in liqueur.  Beat
  at low speed until mixed and then at high speed while adding as much of
  remaining flour as possible.  Turn onto floured work surface and knead in
  all remaining flour.  Knead at least 10 minutes.  Place dough in oiled
  bowl; turn so top is oiled also. Let rise 1 hour. Punch down and let rest
  10 minutes.
  
  Remove 1/4 of dough; set aside.  Shape remaining dough into 1" balls.
  Arrange on oiled cookie sheet in shape of a bunch of grapes.  Brush with
  egg white and sprinkle on poppy seeds. With remaining dough form grape vine
  and leaves; attach to grapes at the top. Brush leaves and stem with egg
  white. Let rise in warm place 1/2 hour. Melt butter and honey together;
  slash grape leaves and brush slashes with this. Bake at 350 degrees 20-30
  minutes or until bread makes thunking sound when tapped with knuckle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Apricot Bread
 Categories: Breads
   Servings:  1
 
    1/2 c  Packed dried apricots
    1/3 c  Water
      2 c  Whole wheat pastry flour
      1 tb Baking powder
    1/4 ts Baking soda
    1/2 c  Maple syrup (OR
      1 c  Brown sugar)
      2 tb Butter
      1    Egg
    1/3 c  Orange liqueur
    3/4 c  Chopped pecans
 
  Soak apricots for 20 minutes in water.  Mix together flour, baking powder,
  and baking soda.  In another bowl, beat maple syrup, butter and egg.  Drain
  water from apricots into orange liqueur.  Stir flour into butter mixture a
  little at a time, alternating with liqueur mixture.  Stir in apricots and
  nuts.  Pour batter into lightly oiled 9" x 5" loaf pan.  Bake at 350
  degrees 45-60 minutes. Bread will be golden brown and tooth pick will come
  out clean when finished. Cool before cutting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Fruited Buttermilk Scones
 Categories: Breakfast, Breads
   Servings:  4
 
      2 c  Whole wheat pastry flour
      2 ts Baking powder
    1/4 ts Baking soda
    1/2 c  Butter, small pieces
      4 tb Maple syrup
      1    Peach or nectarine, diced
    1/2 ts Orange peel, grated
    1/2 c  Buttermilk
    1/4 ts Nutmeg
 
  In a bowl, combine flour, baking powder, and baking soda.  Cut in butter
  and maple syrup. Stir in fruit and orange peel. Make a well in center of
  this mixture; pour in buttermilk. Stir until moistened. Pat dough into a
  ball, and knead on floured surface for 3 minutes. Shape into a dome. Place
  on lightly oiled cookie sheet, and bake at 350 degrees for 15 minutes.
  Then, with sharp knife, score top into quarters, making cut 1/2" deep.
  Continue baking another 20 minutes; top will be golden brown when finished.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      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       T butter, melted 6 c whole wheat pastry flour 2 T 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) v7.06
 
      Title: Dark Bread
 Categories: Breads
   Servings:  2
 
      1 c  Warm water
    1/4 c  Maple syrup
      2 tb Yeast
      4    Eggs, at room temperature
    1/4 c  Molasses
      1 tb Instant coffee
      2 tb Carob powder
      4 c  Whole wheat pastry flour
  1 1/2 c  Rye flour
    1/2 c  Corn meal
      1    Egg
      1 tb Water
 
  Combine warm water and maple syrup; sprinkle on yeast; set aside.  Using a
  whisk, blend eggs, molasses, and coffee.  Add carob powder and 1/2 of
  flour. Beat until smooth. Using a wooden spoon, mix in rye flour and corn
  meal; beat thoroughly. Gradually add remaining flour. Turn onto floured
  work surface and knead 15 minutes. Place in lightly oiled bowl; turn dough
  so top is also oiled. Cover with a towel and let stand for 1 hour. Turn
  out, punch down, and knead for 3 minutes. Form into round loaves. Place on
  lightly oiled cookie sheets.  Combine egg and water; use to brush loaves.
  Let rise again for 1 hour; bake at 350 degrees, 30-40 minutes or until
  thunking sound is made when bread is hit with a knuckle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cinnamon Rolls
 Categories: Breads, Breakfast
   Servings: 16
 
      1 tb Yeast
      1 c  Warm water (100 deg F)
      3 tb Molasses
    1/3 c  Dry nonfat milk
      1    Egg, separated
      1 c  Unbleached flour (A)
      3 tb Butter, melted
      1 ts Salt
    1/2 c  Whole wheat pastry flour
  2 1/2 c  Unbleached flour (B)
      3 tb Butter, softened
    1/3 c  Sugar
      1 tb Cinnamon
    1/3 c  Raisins
      1    Egg
      1 c  Cool water
 
  Sprinkle yeast over warm water; stir to dissolve.  Add molasses, then dry
  milk.  Let rise 10 minutes.  Fold in beaten egg yolk, followed by beaten
  egg white. Allow to rise 30-40 minutes.
  
  Stir in first of the unbleached flour (A) until blended; beat 10 minutes.
  Cover bowl, set in warm place and let rise about 1 hour 20 minutes.
  
  Fold in melted butter and salt.  Add pastry flour and additional unbleached
  flour (B), 1 cup at a time, folding in (do not stir).  When dough holds
  together in one piece, turn out onto floured surface.  With floured hands,
  knead dough, adding flour and reflouring board as needed.  Knead until
  smooth and somewhat shiny.  Place dough in oiled bowl, roll dough to oil
  top, and cover with towel. Let rise until doubled in size.
  
  After dough has risen, roll out to 12" x 14" (if making 16 rolls; figure
  3/4" x 14" for each roll when scaling).  Spread with soft butter.  Sprinkle
  with sugar, cinnamon and raisins.  Roll up (crimp edges to roll).  Cut into
  3/4" sections.  Lay rolls flat on oiled cookie sheets and let rise 30
  minutes.
  
  Mix egg with water and brush over rolls.  Bake at 375 degrees for 20
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: Beer Can Date Bread
 Categories: Breads, Desserts
   Servings:  8
 
      8    Empty beer cans
      2 tb Soda
      1 c  Dates
      2 c  Beer
      3 tb Butter
      1 c  Maple syrup
      1 tb Vanilla
      2    Eggs
      4 c  Whole wheat pastry flour
      1 c  Pecans
 
  Remove tops from beer cans with can opener; lightly oil insides.  Sprinkle
  soda on dates.  Heat beer to boiling and pour over date/soda mixture; set
  aside to cool.  Cream together butter, maple syrup, vanilla, and eggs. Stir
  in flour.  Add nuts and cooled date mixture.  Spoon batter into cans,
  filling only 1/2 full.  Bake with cans standing up on cookie sheet, at 350
  degrees for 15-30 minutes; look for tops to split and test for doneness. Do
  not cut bread for 1 day; bread may break up, if it is sliced while still
  warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Spicy Corn Bread
 Categories: Breads, Mexican
   Servings:  6
 
      1 lg Green chili, chopped
      1 lb Chorizo, coarsely chopped
           (or other spicy sausage)
      1 lg Onion, chopped
      3 tb Butter
      3    Eggs
      1 c  Sour cream
  1 1/2 c  Cornmeal
    1/2 c  Whole wheat pastry flour
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Soy sauce
    1/2 c  Maple syrup
      1 c  Milk
      1 c  Monterey Jack, grated
      3    Ears of fresh cooked corn
           Kernels only
 
  Saute chili until skin is charred; set aside.  Fry chopped chorizo 10
  minutes; discard fat; set aside.  Saute onion in butter for 10 minutes; set
  aside.  Chop chili into small pieces.  In a separate bowl, beat eggs and
  sour cream until smooth; stir in chili, sausage, and onion.  In another
  bowl, combine cornmeal, flour, baking soda, and baking powder.  Stir in
  sausage mix, soy sauce, and maple syrup, stirring just until blended.  Add
  in milk, cheese and corn kernels.  Pour into lightly oiled 9" square baking
  dish.  Bake at 350 degrees until top is browned and splitting, usually 30
  to 45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cheesy Popovers
 Categories: Breads, Breakfast
   Servings: 12
 
      2    Eggs, beaten
      1 c  Milk
    3/4 ts Salt
    1/2 ts Thyme, crushed
    1/4 ts Sage, crushed
    1/2 ts Basil, crushed
      1 c  Unbleached flour
    1/2 c  Grated cheddar cheese
 
  Combine seasonings with milk and eggs; add flour and cheese; mix until just
  blended.  Pour into well-oiled muffin tins, filling 2/3 full.  Do not
  preheat oven.  Place muffin tin in oven, and heat to 450 degrees.  Bake 30
  minutes, no peeking.  Remove from oven; turn off heat.  Pierce popovers on
  4 sides at right angles. Return to oven (do NOT turn on heat). Allow
  popovers to dry in oven about 10 minutes.  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: PASTA DOUGH (Manual Pasta Machines ONLY)
 Categories: Italian, Breads
   Servings:  1
 
  2 1/3 c  All purpose flour
           (for better pasta, use
  1 1/3 c  AP flour and
      1 c  Semolina flour)
      2 lg Eggs
      1 tb Olive oil
    1/2 ts Salt
    1/3 c  Water
 
  Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well
  in the center Mix eggs, olive oil and water and pour into well. Stir flour
  into egg mixture until dough forms into a ball. Turn out onto floured
  surface and kneed for about 10 minutes, adding extra flour if too moist.
  Kneed until dough is smooth and elastic. Cover with towel and rest for 30
  minutes. Cut into 4 portions, keep pieces covered until used.
  
  Get out your machine and set dial on widest setting (1 on the Atlas).
  Flatten dough ball and run through rollers several times until smooth (you
  may add a bit of flour here too). Move rollers to next setting and roll
  again once. Continue to roll until pasta is the proper thickness (5 or 6 on
  the Atlas).  You may cut sheet in half if it's too long. Continue with
  other pieces and then put the finished sheet aside to dry for about 3
  minutes.  Attach desired pasta cutters and run the sheets through.
  
  You can use right away or spread out the pasta to dry overnight and then
  freeze extra.
  
  To cook, drop into large pot of boiling water with a bit of salt and oil.
  Cook until al dente, which should only take about 2 minutes for fresh.
  
  A tip - be sure the dough is fairly dry, otherwise it won't cut into
  separate strands.
  
  Another tip - You can substitute heavy cream for the 1/3 c water for a
  richer pasta. Great for fettuchini alfredo.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: FOCACCIA
 Categories: Italian, Breads
   Servings:  1
 
      4 c  Unbleached flour
    2/3    Fresh cake yeast,
           Dissolved in 2/3 cup warm
           Water
     10 tb Olive oil
    1/3 c  Water
  2 1/2 ts Salt
 
   Mix 2 cups flour with the dissolved yeast.  Knead the dough for 10
   minutes, either by hand or in the bowl of an electric mixture with
   a dough hook.  Shape the dough into a ball, and put in an oiled bowl
   to rise until doubled in bulk, about 3 hours.
  
   Punch down, put the dough on a floured board, and knead again,
   incorporating the remaining flour, 1/3 cup olive oil, water, and
   salt.  Knead until dough is smooth and elastic.  Let rise again in a
   covered bowl for another 3 hours.
  
   Preheat the oven to 400 degrees.
  
   Divide the dough in half and roll out on a well-floured board to
   circles or squares 1/2 inch thick.  Brush with the remaining olive
   oil and press the topping of your choice into the top of each circle.
   Bake on a baking sheet until golden brown, about 20 minutes.  Serve
   warm or at room temperature, cut into wedges, squares, or triangles.
  
   NOTE:  Slashes may be made in a decorative or random pattern in the
   breads before baking.
  
   TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin crosswise
  slices of tomatoes and chunks of sun-dried
    tomatoes * Oregano leaves and slivers of garlic * Coarse salt and olive
  oil * Rosemary sprigs, coarse salt, and olive oil * Black olive halves and
  coarse salt * Sage leaves, coarse salt, and olive oil
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: BRENDA'S ITALIAN BREAD
 Categories: Breads
   Servings:  2
 
  5 1/2 c  Unsifted flour
      1 tb Salt
      1 tb Sugat
      1 tb Butter or margerine
      2    Pkgs active dry yeast
  1 3/4 c  Very warm tap water
           (120 to 130 degrees)
           Cornmeal
           Corn or other vegetable oil
      1    Egg white
      1 tb Cold water
 
  With the metal blade in place, add 3 cups flour, salt, sugar, butter and
  yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or
  until butter is thoroughly cut into dry ingredients. Add half the water and
  turn processor on and off 4 times. Add 1 1/2 cups flour and remaining
  water. Repeat on/off turns 4 times, then let processor run until a ball of
  dough formson the blades.  If the dough is too sticky (wet), add remaining
  flour a few tablespoons at a time. When correct consistency, let processor
  run 40 to 60 seconds to knead dough.
  
  Turn dough out onto a lightly floured board and knead several times to form
  a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes.
  Divide dough in half. Roll each half into an oblong 15 x 10 inches.
  Beginning at wide side, roll tightly Pinch seam to seal and taper ends by
  rolling gently back and forth. Place on greased baking sheets sprinkled
  with cornmeal. Brush dough with corn oil. Cover loosely with plastic wrap.
  Refrigerate 2 to 24 hours.
  
  When ready to bake, remove from refrigerator. Uncover dough carefully and
  let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of
  each loaf with edge of metal blade or sharp knife. Bake at 425 degrees for
  20 minutes. Remove from oven and brush with egg white beaten with cold
  water.  Return to oven and bake 5 to 10 minutes longer or until golden
  brown. Remove from oven and cool on a wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: BASIL-PARMESAN SCONES
 Categories: Breads, Appetizers
   Servings:  4
 
      1    Recipe buttermilk bisquits
    1/2 c  Parmesan
      1 tb Basil
           Dash garlic & onion
           Powder, black pepper
 
  There's a bakery near me called Aunt Mary's (are you listening, Sallie?)
  and they have the most wonderful basil-parmesan scones.  One day I
  experimented and was pleased to find a pretty good facsimile.
  
  Just add the above ingredients along with all the other dry ingredients and
  proceed as above.  These are a nice change of pace from Italian or garlic
  bread.  Or cut with smaller cutter and serve as appetizer (don't forget to
  reduce baking time if smaller).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Sarah's Pizza Crust
 Categories: Breads
   Servings:  1
 
      1 tb Yeast
      1 tb Sugar
      1 c  Warm (105 - 110 degrees)
           Water
      3 c  Flour (we use a blend of
           High-protein unbleached,
           Whole wheat, corn _flour_,
           And oat or rye flours,
           Depending upon the
           Mood/likes of the person
           Doing the making)
 
  Here is our pizza dough recipe.  It is quick and easy (about the same as
  your dough takes to defrost, I would think).  Note that we don't use oil or
  salt in it.
  
  Disolve yeast and sugar in water.  Stir in flour 1/2 cup at a time. Knead
  10 mins or so.  Rise.  Punch down, rest 10 mins.  Pat into lightly oiled
  pizza pan.  Finish as usual.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      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 400 degrees F. for 12 minutes.
  Biscuit Roll can be refrigerated for up to two weeks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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 450 degrees F. for 20-25 minutes or until golden
  brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Naan
 Categories: Breads, Indian
   Servings: 10
 
      2 c  All purpose flour
  1 1/2 ts Dry yeast
    1/4 ts Salt
    1/2 c  Water
 
  Combine ingredients to form a dough.  Let rise until doubled, for about 1
  hour.
  
  Punch dough down and divide it into 10 parts.  Roll each into a thin
  circle.  Brush one side with water.
  
  Spray griddle with noncaloric spray.  Put circles on hot griddle, watered
  side up. Bake until half done--lightly browned, about three minutes.
  Transfer to cookie sheet.
  
  Bake in 400 degree oven until done (about 5 to 10 minutes) or use broiler
  for about 1 minute to finish cooking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Chapatis (roti)
 Categories: Breads, Indian
   Servings: 10
 
    1/2 c  Whole wheat flour
    2/3 c  Unbleached all purpose flour
    1/2 c  Water approximately
    1/4 ts Salt (optional)
 
  Make up the dough approximately 1/2-hour before you need it. Allow the
  dough to rest about 10 minutes. Pinch off portion of dough to form a ball
  about 1 1/2 inches in diameter.  Roll ball flat on lightly floured surface.
  Pat back and forth between hands until thin. (Patting makes the chapati
  puff when baked.)
  
  Cook on top of the stove on ungreased griddle until browned and puffed. Use
  medium heat so the griddle does not get too hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Gourmet's popovers
 Categories: Breads, Desserts
   Servings:  6
 
      1 c  Flour
    1/2 ts Salt
      2 lg Eggs
      1 c  Milk
           Unsalted butter
 
  Into a bowl, sift together the flour and the salt.  In a small bowl, whisk
  together the eggs and milk.  Add the milk mixture to the flour mixture,
  stirring, and stir the batter until it is smooth.
  
  In a preheated 450f oven, heat a 6 cup popover pan for 5 minutes. Brush
  with melted butter and fill them half full with the batter. Bake in the
  middle of the oven for 20 minutes.  Reduce heat to 375f and bake for 20
  minutes more or until they are golden brown and crisp. Makes 6 popovers.
  
  a 1957 Gourmet Mag. favorite
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: BAGELS
 Categories: Breads
   Servings: 10
 
      5 c  Flour
      1 pk Active dry yeast
      1 tb Kosher (or regular) salt
  1 1/2 c  Warm water (110 to 115
           Degrees)
      2 tb Honey
      1    Egg white lightly beaten
 
  In the bowl of an electric mixer, combine 1 cup of the flour, the yeast and
  salt.  Add the water and honey and beat until smooth. Add the remaining
  flour,1 cup at a time, to make a soft dough. Turn the dough out onto a
  generously floured board and continue working on the flour until the dough
  is stiff enough to knead. Knead until smooth and elastic, 5 to 10 minutes.
  Cover with a towel and let rise 15 minutes. Divide the dough into 8 to 12
  equal portions.  Shape each portion into a flattened ball. With your
  forefinger, poke a hole in the center. Stretch and rotate the dough until
  the hole is 1 1/2 to 2 inches wide. Place the bagels on a well-floured
  board, cover with another towel, and let them rise for 20 minutes. Preheat
  oven to 375 degrees. Fill a large shallow pan (a wok works well) with 3
  inches of water. Bring the water to a boil, reduce the heat and simmer. Add
  a few bagels at a time and simmer for 5 minutes (turning once or twice).
  Remove the bagels from the pan with a slotted spoon and drain on a towel.
  Place the bagels on well-oiled baking sheets, brush with egg white and
  sprinkle with topping of your choice. Bake for 30 minutes, until well
  browned.  Transfer to racks to cool. SUGGESTED TOPPINGS: Kosher salt,
  finely chopped onions or garlic, poppy, sesame or caraway seeds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: HONEY-APPLE PANCAKES
 Categories: Breads, Breakfast
   Servings:  4
 
  1 1/4 c  All-purpose flour
      2 ts Baking powder
    1/4 ts Salt
    1/4 ts Apple pie spice
    1/8 ts Baking soda
      1    Egg
    3/4 c  Apple juice
      2 tb Honey
      1 tb Cooking oil
 
  In a medium mixing bowl, stir flour, baking powder, salt, apple pie spice,
  and baking soda. In a small mixing bowl, beat egg slightly; stir in apple
  juice, honey, and oil. Add egg mixture all at once to flour mixture; stir
  until blended but still slightly lumpy. FOR EACH PANCAKE: Onto a hot,
  lightly greased griddle or skillet, pour about 1/4 cup batter. Cook 2 to 3
  minutes or until pancakes have a bubbly surface and slightly dry edges.
  Turn and cook 2 to 3 minutes more or until golden brown. Makes 8, 4-inch
  pancakes.
  
  Recipe:  Associated Press
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Chicken-Filled Puffs
 Categories: Chicken, Breads
   Servings:  4
 
           Mini Puffs
      2 c  Finely chopped cooked
           Chicken or 3 cans
           (6 3/4 oz ea.) chicken,
           Drained
    1/3 c  Mayonnaise or salad
           Dressing
      1 tb Finely chopped onion OR
    1/2 ts Instant minced onion
      2 ts Lemon juice
      1 ts Ground ginger
    1/2 ts Salt
    1/4 ts Pepper
      2    Stalks celery, finely
           Chopped (about 1/2 c.)

MMMMM----------------------------MINI-PUFFS---------------------------------
      1 c  Water
    1/2 c  Margarine or butter
      1 c  All-purpose flour
      4    Eggs
 
  Prepare Mini Puffs.  Mix remaining ingredients.  Cut off tops of puffs with
  sharp knife; remove any filaments of soft dough.  Fill each puff with
  rounded teaspoon chicken mixture; replace top. Refrigerate until serving
  time. *Mini Puffs* Heat oven to 400. Heat water and margarine to rolling
  boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat
  until mixture forms a ball, about 1 minute; remove from heat.  Beat in
  eggs, all at once; continue beating until smooth and glossy. Drop dough by
  slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until
  puffed, golden brown and dry, about 25 minutes. Cool on wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: EAST TEXAS CORN BREAD
 Categories: Breads
   Servings:  8
 
      1 c  Yellow corn meal
    1/2 ts Baking soda
    1/3 c  Flour
      1    Egg
      2 ts Baking powder
      1 c  Buttermilk
      1 ts Salt
      4 tb Bacon drippings
 
  Preheat oven to 400 degrees F.
  
  Place bacon drippings in skiLlet in oven while it is heating.  The skillet
  must be hot before batter is added.
  
  In large mixing bowl, beat buttermilk and egg, then sift in dry
  ingredients, Mix well. From hot skillet, pour l/2 grease and mix well. Pour
  batter into skillet with remaining grease. This makes a crisp crust, Bake
  at 400 degrees F for approximateLy 30 minutes.
  
  Recipe:  Avis Walker of Saint Christopher's Episcopal Church, Houston,
  Texas
         from somewhere in the Sixies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: Baked Hush Puppies
 Categories: Breads
   Servings: 24
 
    2/3 c  Yellow Cornmeal
    1/3 c  Flour
      1 ts Baking Powder
    1/2 ts Salt
    1/2 c  Minced Onion
    1/3 c  Skim Milk
      1 tb Vegetable Oil
    1/8 ts Pepper
      1    Egg Beaten
 
  Combine Cornmeal, Flour, Baking Powder & Salt in A Medium Bowl; Make A Well
  in The Center Of Mixture. Combine Onion, Milk, Oil, Pepper & Egg.Add To Dry
  Ingredients, Stirring Just Until Moistened. Spoon 1 T. Batter Into Minature
  Muffin Pans Coated With Cooking Spray. Bake At 450 For 10 Minutes OR Until
  Lightly Browned. Remove From Pan Immediately.
    (Fat 1. Chol. 11.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: DUMPLINGS
 Categories: Breads
   Servings: 12
 
      2 c  Bisquick baking mix
    2/3 c  Milk
 
  Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms.Drop
  by spoonfuls onto boiling stew.Cook uncovered over low heat 10
  minutes;cover and cook 10 minutes.Maker 10 - 12.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: OYSTER STUFFING               ENOUGH FOR A 10-15 LB TURKEY
 Categories: Breads, Side dish
   Servings:  1
 
      1    Loaf White Bread, Unsliced
    1/2 lb Butter Or Regular Margarine
      2 sm Onions, Chopped
      1    Stalk Celery, With Tops,
           Chopped
      3 tb Minced Parsley
      1 ts Fresh Thyme Leaves
      2 ts Salt
           Freshly Ground Black Pepper
      1 pt Oysters In Liquor
 
  Crumble the bread quite small.  Melt the butter in a saucepan and add the
  onions and celery; cook until the onions are soft and beginning to show
  color.  Stir in the bread crumbs, add the parsley and thyme, salt and
  pepper. Drain the oysters, reserving the liquor, and heat the liquor to the
  boiling point.  If the oysters are large, cut them in half, if small, use
  whole.  Add them to the liquor and cook until the edges start to curl.
  Drain promptly and stir the oysters into the bread mixture.
  
  This should stuff a 10 to 15 lb turkey.
  
  "Manna  Foods Of The Frontier" cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: BUTTER-DIPPED BISCUITS
 Categories: Breads
   Servings: 18
 
    1/4 c  Butter
  1 1/4 c  Unbleached All Purpose
           Flour
      2 ts Sugar
      2 ts Baking Powder
    1/2 ts Salt
    2/3 c  Milk
 
  Heat the oven to 450 degrees F.  Heat the butter in a square pan 9 X 9 X
  2-inches, in the oven until the butter is melted. Mix the flour, sugar,
  baking powder and salt in a medium bowl. Add the milk and stir with a fork
  just until a soft dough forms, about 30 strokes. Turn the dough out onto a
  well-floured cloth-covered board.  Coat the dough lightly with flour. Knead
  lightly about 10 times. Roll or pat the dough into an 8-inch square. With a
  floured butter knife, cut the dough into halves, then cut each half into 9
  strips.  Dip each strip into the melted butter, coating both sides. Arrange
  the strips close together in two rows in the pan. Bake for 15 to 20 minutes
  or until golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: CARROT-RAISIN LOAF
 Categories: Breads
   Servings:  1
 
      1 c  Whole-Wheat Four
      1 c  Unbleached All-Purpose
           Flour
      1 ts Baking Soda
      2 ts Baking Powder
    1/2 ts Salt
    1/4 ts Ground Nutmeg
    1/2 ts Ground Cinnamon
      2 lg Eggs, Slightly Beaten
    1/3 c  Honey
      1 c  Lowfat Lemon Yogurt
      2 tb Canola Oil
    1/2 c  Shredded Carrots
    1/2 c  Chopped Raisins
 
  Preheat the oven to 325 degrees F. (165 degrees C.). Grease a 9 X 5-inch
  loaf pan and set it aside.  In a large bowl, stir together the whole wheat
  flour, the unbleached flour, soda, baking powder, salt, nutmeg, and
  cinnamon. In a medium bowl combine the eggs, honey, yogurt and oil. Add to
  the dry mixture and stir until well blended.  Stir in the carrots and
  raisins.  Bake in the preheated oven for 45 to 50 minutes or until a wooden
  pick inserted in the center comes out clean. Cool in the pan for 10 minutes
  and then turn out onto a cooling rack to finished cooling.
  
  Each slice contains:
                                  Tot   Sat. Cal. Prot. Carb. Fib. Fat Fat
  Chol  Sodium 173 5 G 32 G 2 G 4 G 1 G 36 Mg 236 Mg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: PEASANT BLACK BREAD
 Categories: Breads
   Servings:  2
 
  3 1/2 c  Rye Flour
    1/2 c  Unsweetened Cocoa
    1/4 c  Sugar
      3 tb Caraway Seed
      2 pk Active Dry Yeast OR
      2 tb From A Bulk Jar
      1 tb Instant Coffee (Powder Or
           Crystals)
      2 ts Salt
  2 1/2 c  Hot Water (120-130 F.)
    1/4 c  Vinegar
    1/4 c  Dark (Blackstrap) Molasses
    1/4 c  Vegetable Oil Or Melted
           Butter
  4 1/2 c  Unbleached Or Bread Flour
 
  Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast, coffee
  and salt in a large mixing bowl.  Stir in the water, vinegar, molasses, and
  oil then beat until smooth. Stir in enough unbleached or bread flour to
  make a SOFT dough. Turn onto a floured surface. Knead until smooth and
  elastic, about 5 minutes.  Place in an oiled bowl; turn to oil the top of
  the dough.  Cover and let rise in a warm place until doubled, about 1 hour.
  Punch the dough down and divide in half. Shape each half into a ball and
  place in the center of 2 greased 8-inch round cake pans. Cover and let rise
  until double in bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45
  minutes, or until done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: TOASTED FRENCH BREAD WITH PISTACHIO BUTTER
 Categories: Breads
   Servings:  8
 
    1/2 c  Butter, softened
      4 tb Finely chopped shelled
           Natural pistachios,
           Divided
      1 tb Lemon or lime juice
    1/2 ts Each oregano, crushed, and
           Pepper
           Dash garlic powder
      1    Loaf French bread
 
  Combine butter, 2 tbsp. pistachios,lemon juice and seasonings. Halve bread
  lengthwise;spread both cut surfaces with butter mixture.Sprinkle with
  remaining pistachios.Broil 5" from heat until bread is hot and top is
  lightly browned.Slice and serve.Makes 6 to 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: ORANGE FRENCH TOAST
 Categories: Breads, Breakfast
   Servings:  6
 
      8    Eggs
    3/4 c  Orange juice
      1 tb Orange liqueur,optional
      1 ts Vanilla
      1    Loaf Italian bread, cut
           Into 1/2" slices
      3 tb Confectioners sugar
      3 tb Brown sugar
      4 ts Butter or margarine
 
  Beat together eggs,orange juice,orange liqueur,2 tbsp. confectioners sugar
  and vanilla.Place bread slices in one layer in a large roasting or baking
  pan.Pour egg mixture over slices.Turn to soak.Place in refrigerator for at
  least 2 hours,turn bread slices occasionally.On a plate,combine
  confectioners sugar and brown sugar.Preheat electric skillet to 375
  degrees.Melt butter and set aside.Remove bread slices from egg
  mixture.Place in skillet.Cook French Toast about 3 to 5 minutes on each
  side or until golden brown.Add more butter to skillet, if necessary.Toss
  slices in sugar mixture and serve immediately.Makes 4 to 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: SAUSAGE BISCUITS
 Categories: Pork, Breads
   Servings: 12
 
MMMMM------------------------------SOLIDS-----------------------------------
    1/2 lb Sausage,cooked and drained
  1 1/2 c  Bisquick
      4 oz Grated Cheddar cheese
           (about 1 cup)

MMMMM-----------------------------LIQUIDS----------------------------------
      1 lg Egg
      2 tb Milk
    1/4 ts Salt
 
  Mix together Bisquick and cheese,then add sausage.
  
  Mix liquids, then add to solid mixture. Shape into small balls, flatten
  slightly. Bake @ 350 degrees 20 minutes on ungreased cookie sheet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: CHEESE AND SAUSAGE BISCUITS
 Categories: Pork, Breads, Microwave
   Servings: 10
 
      1 cn (12 oz) Big Country
           Biscuits
      1 pk (12 oz) bulk pork sausage
     10    Slices Kraft Deluxe
           Pasteurized Process
           American Cheese,
           Quartered *
           Plastic Wrap and freezer
           Bags
 
  Bake biscuits as directed on can.Slice sausage into 10 pieces;fry and
  drain.Slice biscuits in half;place sausage patty inside.Wrap each in
  plastic wrap and place in freezer bag;freeze. To Heat: Remove plastic
  wrap;place 1 sandwich on paper towel or napkin in microwave.Microwave on
  defrost 1 minute.Place 2 cheese quarters,slightly overlapping,on top of
  sausage.Microwave on defrost for 1 to 1 1/4 minutes or until thoroughly
  heated.Makes 10  sand- wiches.
  
  * For more cheese in sandwich,place 2 additional cheese quarters under
  sausage.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: MICROWAVE WAFFLES DIVAN
 Categories: Breads, Microwave
   Servings:  4
 
      1 pk (3 oz) cream cheese
      1 cn Cream of Chicken soup
           Dash pepper
  1 1/2 c  Cooked broccoli flowerets
    1/2 c  Cubed cooked chicken
    1/2 ts Dried dill
 
  In 1 qt. casserole,microwave cream cheese on HIGH 30 seconds or until
  softened.Stir in soup until smooth.Add remaining ingredients. Microwave on
  HIGH 4 minutes;stir once during heating.Serve over waffles.Garnish with
  chopped tomatoes.Makes 4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: BREAKFAST DUTCH
 Categories: Breads
   Servings:  6
 
 
  3 - cups flour 1 - tsp. salt 2 - eggs Milk Oil for cooking
  
  Combine first 3 ingredients.Add enough milk to make soupy consistency like
  eaten eggs.Put enough cooking oil in cast iron skillet so batter will not
  stick.(Be generous.Batter will stick while baking.)Pour batter into
  skillet.Bake on top of stove,stirring and chopping as for scrambled
  eggs,until it looks like scrambled eggs and is baked through.Serve
  immediately with butter and syrup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: SWEET ONION BUTTERED HOT ROLLS
 Categories: Breads
   Servings:  4
 
      1    Loaf frozen "Bake at Home"
           Bread dough
      1    Butter mixture

MMMMM------------------------SWEET ONION BUTTER-----------------------------
 
     1/2 c  butter, melted
     1/4 c  finely grated Vidalia onion
     1/2 ts garlic powder
       2 ea sprigs parsley, minced
            (optional)
  
  Contributed to the echo by: Cheryl Johns Originally from: "Sweet Vidalia
  Onions - Blue Ribbon Recipes"
  
  Place frozen loaf on greased baking pan to thaw and rise at room
  temperature. Cover with wax paper. Let dough rise to half of the volume,
  about 2-1/2 hours.
  
  Cut dough with sharp knife in pieces of 1-1/2 inch diameter. Roll pieces of
  dough in balls.
  
  Place on baking sheet about 2 inches apart. Cover with wax paper. Let rolls
  rise until double in size, about 2 hours.
  
  Bake in preheated oven at 375 degrees for 25 minutes or until golden brown.
  
  Sweet Onion Butter:
  
  Mix ingredients, stir well. Mixture will keep for days in refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: BREAD PUDDING & WHISKEY SAUCE
 Categories: Breads, Sauces
   Servings: 16
 
      1    10-oz. loaf stale French
           Bread, crumbled (or 6-8
           Cups any type bread)
      4 c  Milk
      2 c  Sugar
      8 tb Butter, melted
      3    Eggs
      2 tb Vanilla
      1 c  Raisins
      1 c  Coconut
      1 c  Chopped Pecans
      1 ts Cinnamon
      1 ts Nutmeg

MMMMM--------------------------WHISKEY SAUCE-------------------------------
    1/2 c  Butter (1 stick)
  1 1/2 c  Powdered Sugar
      2    Egg Yolks
    1/2 c  Bourbon (to taste)
           (or Rum!!)
 
  Contributed to the echo by: Michelle Bass BREAD PUDDING Combine all
  ingredients; mixture should be very moist but not soupy. Pour into buttered
  9x12' or larger baking dish. Place into non-preheated oven. Bake at 350
  degrees for approximately 1 hour and until top is golden brown. Serve warm
  with Whiskey Sauce (below).
  
  WHISKEY SAUCE
  
  Cream butter and sugar over medium heat until all butter is absorbed.
  Remove from heat and blend in egg yolk. Pour in bourbon gradually to your
  own taste, stirring constantly. Sauce will thicken as it cools. Serve warm
  over warm bread pudding.
  
  NOTE: For a variety of sauces, just substitute your favorite fruit juice or
  liqueur to complement your bread pudding.
  
  On a personal note, a lemon sauce or a hard sauce is great with Bread
  Pudding too.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: LEFTOVER RICE MUFFINS
 Categories: Breads
   Servings: 12
 
  1 1/4 c  Whole wheat flour
      2 tb Brown sugar
      2 ts Baking powder
      2    Eggs
    2/3 c  Skim milk
    1/4 c  Vegetable oil
    1/4 ts Almond extract
      1 c  Cooked brown rice
 
  Contributed to the echo by: BOYD NARON LEFTOVER RICE MUFFINS Stir first
  three ingredients together. Beat remaining ingredients, stirring rice in
  last. Combine two mixtures just until moistened. Spoon into 12 muffin cups.
  Bake at 440 degrees for 20 minutes.
  
       127 ea 27 calories per serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: SPICED OR PLAIN BUTTERHORNS
 Categories: Breads, Desserts
   Servings: 10
 
    1/4 c  Water
      1    Yeast
    1/2 ts Nutmeg
      2 c  Flour
    1/2 ts Cinnamon
    1/2 ts Salt
      1 ts Softened margarine
      2    Eggs
    1/2 c  Pecans or walnuts, chopped
    1/2 c  Sugar
  1 1/2 c  Powdered sugar
    1/4 c  Softened margarine
    1/2 ts Vanilla
      1 tb Milk, about
 
  Contributed to the echo by: BOYD NARON SPICED OR PLAIN BUTTERHORNS
  
  Butter Frosting: Combine water, yeast and 1 T. sugar. Let stand in warm
  place until yeast dissolves and mixture foams. Mix together nutmeg, flour,
  cinnamon, salt and margarine as you would for pie crust. Add egg yolks and
  yeast mixture. Blend well and form into a ball.
  
  Divide dough into 4 parts. Roll each into an 8- or 10-inch circle onto wax
  paper. Cut into eight to ten wedges. Spread each piece with mixture of egg
  white and 1/2 c. sugar and sprinkle with nuts. Roll from wide end to
  pointed end to form a horn. Bake on greased cookie sheet at 375 degrees for
  12 to 15 minutes until lightly browned.
  
  To make frosting, combine ingredients and beat until fluffy. Frost when
  cooled.
  
  If left unfrosted, can dust with powdered sugar or leave plain. For
  non-spiced cookie, omit cinnamon and nutmeg.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: WHOLE WHEAT RAISIN SCONES
 Categories: Breads
   Servings: 16
 
      3 tb Sugar
      2    Eggs
      1 c  Flour
      1 c  Whole wheat flour
      2 ts Baking powder
  1 1/2 ts Cinnamon
      1 ts Baking soda
    1/2 ts Nutmeg
    1/2 ts Salt
    1/3 c  Margarine
    1/2 c  Milk
    1/2 c  Raisins
 
  Contributed to the echo by: BOYD NARON WHOLE WHEAT RAISIN SCONES Combine 2
  T. sugar with remaining dry ingredients. Cut in margarine until crumbly.
  Beat eggs and reserve 1 T. Stir remaining eggs, milk, and raisins into
  crumb mixture. Knead dough 5 times. Divide in half and pat into 5-inch
  circle. Cut each into 8 wedges and place on greased cookie sheet. Brush
  reserved egg over wedges and sprinkle with reserved sugar. Bake at 425
  degrees for 17 minutes or until browned. Serve warm.
  
  Makes 16 scones, 130 calories each.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: INDIAN FRY BREAD
 Categories: Breads
   Servings: 12
 
      2 c  Flour
    1/3 c  Powdered milk
      2 ts Baking powder
      1 ts Salt
      2 ts Lard or shortening
    3/4 c  Warm water
           Oil for frying
 
  Contributed to the echo by: Tia Darrow Originally from: "Simply Simpatico"
  put out by the Junior League of Albuquerque Indian Fry Bread Mix dry
  ingredients. Cut in 1 tblsp. lard (or shortening) until crumbly. Add water
  and mix until a soft dough forms. Knead until dough is smooth and springy
  in texture. Make into 12 balls. Melt 1 tblsp. lard (or shortening) and
  brush on each ball of dough. Set aside for 30 ea 0-45 minutes. On a lightly
  floured surface roll ball to 4" circle. Then stretch to 7-8" in diameter.
  Poke a hole in center. Fry in oil at 365 ea 65 degrees until lightly
  browned, turning once. Serve with butter and honey...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: ALL-SEASON BREAD
 Categories: Breads
   Servings:  2
 
      3 c  Flour
      2 ts Soda
      2 c  Sugar
      1 ts Salt
    3/4 c  Vegetable oil
    1/2 ts Baking powder
      3    Eggs
      2 ts Vanilla
  1 1/2 ts Cinnamon
    3/4 c  Chopped walnuts or pecans
      1 cn Crushed pineapple
      2 c  Prepared fruit or
           Vegetable, as below
 
  Contributed to the echo by: BOYD NARON ALL-SEASON BREAD Apple Bread: Shred
  two peeled, cored apples to make 2 cups. Carrot Bread: Peel and shred 2
  carrots to make 2 cups. Stir in 1 T.
   reserved pineapple juice.
  
  Sweet Potato Bread: Peel and shred 1 sweet potato to make 2 cups. Stir
      in 1 T. of reserved pineapple juice.
  
  Zucchini Bread: Shred 2 zucchini to make 2 cups.
  
  Combine first six ingredients and set aside. Beat eggs and add next 3
  ingredients. Beat until creamy. Drain pineapple and reserve 1 T. if called
  for. Stir in pineapple and prepared fruit or vegetable. Stir in dry
  ingredients just until moistened. Spoon into 2 greased and floured 5x3 loaf
  pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean.
  Cool 10 minutes before removing.
  
  Other pans: Two 6-cup Bundt pans take 45 minutes. Two shortening cans take
  1 hour and 15 minutes. Two 7x3-1/2x2 pans take 45 to 50 minutes. Eight
  4-1/2x2-1/2x1-1/2 pans take about 30 to 35 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: BLUEBERRY CLAFOUTTI
 Categories: Breads
   Servings: 12
 
      4 c  Blueberries
      1 c  Milk
    1/3 c  Sugar
      2    Eggs
      2 ts Vanilla
  1 1/4 c  Flour
           Dash salt
 
  Contributed to the echo by: Debra Heng Originally from: "Victory Garden"
  BLUEBERRY CLAFOUTTI Grease & flour a suitable baking dish. Add berries.
  Combine milk, sugar, eggs, salt & vanilla. Add flour and beat with electric
  mixer until smooth. Pour over berries. Bake at 375 for 45 minutes or until
  golden & puffy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: GARLIC CROUTONS WITH THYME
 Categories: Breads
   Servings:  1
 
      2 cl Garlic, halved
      2 tb Butter, unsalted
    1/2 ts Thyme, dried, crumbled
      2 c  Bread, white, 1/2-inch
           Cubes
 
  Contributed to the echo by: Sallie Austin Originally from: Gourmet magazine
  Garlic Croutons with Thyme
  
  Rub a small heavy skillet with the cut side of the garlic and in it cook
  the garlic in the butter over moderately low heat, stirring, for 5 minutes,
  or until it is golden. Discard the garlic, add the bread cubes and the
  thyme, and cook the croutons, tossing them, until they are toasted lightly.
  Sprinkle the croutons with salt to taste and transfer them to paper towels
  to drain.
  
  Makes about a cup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      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.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: MEXICAN CORNBREAD #2
 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) v7.06
 
      Title: Cape Cod Cranberry Bread Bake
 Categories: Breads
   Servings:  8
 
      1    Orange;large, seedless
      2 c  Cranberries;picked over
  2 1/4 c  Sugar
    1/3 c  -Water
      2    Eggs, large
      1 pn Cinnamon;ground
  1 1/2 c  Milk
    1/2 c  Heavy cream
      3 tb Grand Marnier liqueur
      1 ts Vanilla
      8 oz French bread loaf;or Italian
           -trimmed of crusts, cut in
           -thin slices
           Heavy or whipping cream
 
  From Massachusettes' Cape. Delightfully different for Thanksgiving,
  
    Finely grate the peel from the orange. Remove the skin and membranes for
  the orange. Section the orange and cut each section across into thin
  slices. Combine the orange peel, orange slices, cranberries 1 1/2 cups
  sugar and the water in a medium saucepan. Heat to boiling; reduce the heat.
  Simmer covered 10 minutes. Remove cover and continue to cook until slightly
  thickened, about 5 minutes. Remove from heat.
    Preheat the oven to 325F. Beat the eggs with the cinnamon in a large bowl
  until light. Beat in the remaining 3/4 cup sugar, the milk and 1/2 cup
  cream, Grand Marnier liqueur and vanilla. Place a layer of bread over the
  bottom of a buttered 2 qt souffle dish. Using a ladle, add enough egg
  mixture to cover the bread. Spoon one third of all the cranberry mixture
  over the top. Repeat the layers two more times, adding all the egg mixture
  to the dish before spooning on the last third of the cranberries. Bake
  until firm, about 1 hour. Serve slightly warm or at room temperature with
  heavy cream. SERVES:8
  
  SOURCE:_As American As Apple Pie_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: Alexandrian Cumin Bread
 Categories: Breads
   Servings:  1
 
      3 c  Unbleached, all-purpose
           Flour
      1 pk Dried yeast
  1 1/2 ts Salt
      1 ts Cumin seed, ground
      1 c  Plus 3 oz. lukewarm water
 
     1) Place the flour, yeast, salt, and ground cumin in a large mixing
  bowl.  Blend well.  Add the water and mix the dough for 2-3 minutes, until
  all the water is absorbed and evenly distributed.  The dough will be damp
  and very sticky, but no internal dry areas should appear by the end of the
  mixing.  If they do, mix a few minutes more, or add a little more water and
  mix again.
  
     2) Let the dough rest 5 minutes.  Now sprinkle 1 or 2 tbsps. flour over
  the dough and knead, either in the bowl or on a lightly floured surface for
  5-10 minutes, until the dough is smooth and elastic and only slightly
  sticky.  Add more flour if needed (e.g. in humid weather).  Let the dough
  rest for 2 minutes more.
  
     3) The dough should now be very smooth and easy to handle.  Knead 30
  seconds more, return the dough to the bowl, cover the bowl with a dish
  towel or large plate, and let rise at room temperature for at least 3
  hours; the dough should almost triple in size.
  
     4) Flour the top of the dough lightly, punch it down, and remove the
  dough from the mixing bowl.  Form the dough into a rectangular loaf and
  place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in. Cover
  with a towel and let rise 1 hr., until nicely risen.
  
     5) Bake in a preheated 400 degree oven for 35 minutes, until browned on
  top; the bottom of the bread should sound hollow when tapped with the
  finger.  Let the bread cool, then serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cato's Cheese Bread (Libum)
 Categories: Breads
   Servings:  2
 
      1 c  Feta cheese, drained,
           Crumbled, and packed into
           The measuring cup
    1/2 c  Unbleached, all-purpose
           Flour
      1    Egg, beaten
      6    Bay leaves
      2 tb Honey
 
     1) Put the cheese into a medium sized mixing bowl.  Mash well with the
  fingers until it becomes a smooth, lumpless paste.  Add the flour and mix
  well with the fingers.  Add the beaten egg and mix well.  The dough will be
  rather sticky.
  
     2) Divide the dough into two equal parts, then form two round, flat, 1/2
  inch thick loaves.  Lay each on three bay leaves set on a greased baking
  sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or
  until cooked through.
  
     3) Remove the loaves from the oven, spread the tops with the honey, and
  let cool.  Remove the bay leaves before serving. NOTE: If feta cheese is
  unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the
  taste is inferior).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cato's Grape Bread (Mustaceus)
 Categories: Breads
   Servings:  4
 
      4 c  Unbleached, all-purpose
           Flour
    1/2 c  Lard, shortening, or butter
           Melted and cooled
    1/4 c  Feta cheese, crumbled and
           Mashed into a paste
      1 ts Cumin seed, ground
      1 ts Anise, ground
  1 1/2 c  Grape juice, purple or white
      1 pk Dry yeast
      8    Bay leaves
 
     1) Place the flour, lard, mashed cheese, ground cumin and anise, and
  yeast in a large mixing bowl.  Blend well.  Add the grape juice and mix the
  dough well for 2-3 minutes until all the grape juice is absorbed and evenly
  distributed.  The dough will be damp and sticky, but no internal dry areas
  should appear by the end of the mixing.  If they do, mix a few minutes more
  or add a little more grape juice and mix again.
  
     2) Let the dough rest 5 minutes.  Now sprinkle 1 or 2 tbsp. flour over
  the dough and knead, either in the bowl or on a lightly floured surface for
  5-10 minutes, until the dough is smooth and elastic and only slightly
  sticky.  Add more flour if needed.  Let the dough rest 2 minutes.
  
     3) The dough should now be very smooth and easy to handle.  Knead 30
  seconds more, return the dough to the bowl, cover the bowl with a dish
  towel or large plate, and let rise at room temperature for at least 3
  hours.
  
     4) Sprinkle top with flour, punch down, and form the dough into 4
  rectangular loaves (4 in. by 2 in. by 2-1/2 in.).  Place two bay leaves on
  the bottom of each loaf, and lay them, leaf side down, on a greased cookie
  sheet.  Cover with a towel and let rise for 1 hour, until well risen.
  
     5) Bake in a preheated 400 degree oven for 35 minutes, until the loaves
  are brown on top and make a hollow sound when tapped on the bottom. Serve
  when cool. NOTE: To make these breads without leavening, omit the yeast,
  knead the dough thoroughly, then bake at 350 degrees for about 2 hours.
  They will be chewy and moist, and very foreign to our taste. The Romans
  thought unleaven bread was manlier and much better for the digestion.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cherry Bread
 Categories: Breads
   Servings:  4
 
    1/2 c  Butter
    3/4 c  Sugar
      2    Eggs
      1 ts Cherry soda
    1/2 ts Salt
      2 c  Sifted flour
      1 ts Butttermilk
      1 ts Vanilla
     10 oz Jar Maraschino cherries,
           Chopped and drained
 
  Preheat oven to 350 degrees.  Grease and flour a 9x5x3 inch pan.
  
  In a large bowl, combine butter, sugar and eggs; beat with mixer until
  creamy. Add soda, salt, flour, and buttermilk. Mix on low until blended.
  Fold in vanilla, cherries, and nuts.  Bake 60 minutes.
  
  From Ellen Cleary
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: KOLACHKY DOUGH #1
 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) v7.06
 
      Title: KOLACHKY DOUGH #2
 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) v7.06
 
      Title: KOLACHKY DOUGH #3
 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) v7.06
 
      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) v7.06
 
      Title: APRICOT KOLACHKY FILLING #1
 Categories: Breads
   Servings:  106
 
      8 oz Dried appricots
  1 1/2 c  Water
    1/2 c  Sugar
      1 tb Cornstarch
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky
  Filling #1 Wash apricots. Combine apricots and water; cook until soft,
  about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar
  and cornstarch and cook for one minute. Cool. use a teaspoonful of filling
  for each square. Makes 8 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: APRICOT KOLACHKY FILLING #2
 Categories: Breads
   Servings:  1
 
    1/2 c  Apricot preserves
    1/2 c  Coconut
    1/2 c  Chopped pecans or walnuts
 
  Contributed to the echo by: Leti Labell Originally from: "The Best of
  Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky
  Filling #2 Mix the above ingredients and refrigerate until ready to use.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      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) v7.06
 
      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) v7.06
 
      Title: Chocolate Brownie Waffles
 Categories: Breads, Desserts
   Servings:  6
 
    1/2 c  Shortening
      1 c  Granulated sugar
      2 oz Unsweetened chocolate
           - melted
      2    Eggs; well beaten
    1/2 ts Salt
  1 1/4 c  Cake flour
    1/2 ts Cinnamon
    1/2 c  Milk
      1 ts Vanilla extract
    1/2 c  Chopped walnuts (optional)
 
  Work shortening with a spoon until fluffy and creamy.  Gradually add sugar,
  while continuing to work with a spoon until light.  Add melted chocolate
  and eggs and blend well.  Sift together the dry ingredients and add
  alternately with milk, to which the vanilla has been added.  Add nuts and
  mix thoroughly.  Bake on a waffle iron.  Makes 6 waffles.  Serve topped
  with vanilla or coffee ice cream.  They are quite rich.
  
  Source: Mrs. G. B. Howell, Jr.
          The Gasparilla Cookbook - ISBN: 0-9609556-0-7
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Barb's Special Sweet Breads Part I
 Categories: Breads
   Servings:  1
 
MMMMM-----------------------------BARB DAY----------------------------------
      3 pk Yeast
      1 c  -Water; lukewarm
      1    Egg; slightly beaten
      4 c  Flour; sifted
      3 tb Sugar
  1 1/2 c  Butter
      1 ts Salt

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

MMMMM-------------------FOR VARIATIONS AND FILLINGS------------------------
           - Vanilla cream
           - Almond butter
           - Plumped currants or
           -  raisins
           - Egg wash
           - Icing
 
   For the dough:
    Put the water in a mixing bowl and sprinkle the yeast over it. Stir until
  the yeast has dissolved. Beat the egg into the yeast mixture, and set
  aside.
    Sift together the flour, sugar, and salt.  Add the yeast mixture.  Knead
  until the mix forms a ball- if too moist add a bit more flour.  Knead 10
  minutes more.
    Roll out to an 11" square. Spread 1/2 cup butter over the surface of the
  dough.  Fold the dough into thirds and wrap in a damp cloth.  Refrigerate
  20 minutes. Repeat this process beginning from rolling out the dough, two
  more times.
    While the dough is in the refrigerator the last time, you should prepare
  the fillings, icings or other recipes you will need for the finished
  pastries.
    The following
   parts will give you the variety of pastries made with this
   dough, and the methods.  They will be followed by additional recipes
  needed to prepare the pastries.
  
    Source: Vera Stevens (my mother)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Barb's Special Sweet Breads Part 2
 Categories: Breads
   Servings:  1
 
MMMMM-----------------------------BARB DAY----------------------------------

MMMMM-------------------INSTRUCTIONS FOR WEINERBROD------------------------
 
  Place the dough on a lightly floured board and cut it in half.  Roll each
  piece into 24" X 6" strip.  Spread the surface with Almond butter.  Fold
  the edges lengthwise toward the center, allowing 1" space in the center.
  Sprinkle the plumped currants and spoon the Vanilla Cream into the 1" space
  between the edges. Repeat with second strip. Place both lengths of dough on
  a baking sheet and shape strips together like a giant pretzel, tucking in
  the ends.  Brush with the egg wash and sprinkle with almonds. Allow the
  dough to rise 1 hour in a cool room. When light, bake 35 minutes in a 375
  degree F. oven. (or, if making small pastries, 10-12 minutes) Cool and ice.
  Cut in 3" pieces. This makes 1 large pastry or 24 small ones. See later
  parts for necessary fillings and icings.
  
    Source: Vera Stevens, (my mother)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Barb's Special Sweet Breads Part 3
 Categories: Breads
   Servings:  1
 
MMMMM-----------------------------BARB DAY----------------------------------

MMMMM--------------------INSTRUCTIONS FOR SPANDAUER-------------------------
           Your favorite jelly
 
    Place the dough on a floured board and cut it in half.  Roll each half
  1/4" thick Cut into 4" squares.  Spread Almond butter on each square.
  Sprinkle plumped currants or raisins on top.  Fold corners to center.  Put
  a bit of your favorite jelly in the center.  Spoon Vanilla Cream in center.
  Place 2" apart on baking sheet.  Brush with egg wash.  Let rise till puffy.
  Brush again with the egg wash.  Bake at 375 degrees F. for 10-12 minutes.
  
    Source: Vera Stevens, my mother
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Barb's Special Sweet Breads Part 5
 Categories: Breads
   Servings:  1
 
MMMMM-----------------------------BARB DAY----------------------------------

MMMMM---------------------INSTRUCTIONS FOR SNAILS--------------------------
 
    Place dough on a lightly floured board and roll into a large rectangle
  1/4" thick.  Spread with almond butter and plumped currants or raisins.
  Roll jelly roll style.  Cut into 1" slices and place slices 2" apart on
  baking sheet, cut side down. Spoon Vanilla cream in the center of each. Let
  rise until light.  Bake 10-12 minutes at 375 degrees F. Ice and sprinkle
  with almonds.
  
    Source:  Vera Stevens, my mother
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Barb's Special Sweet Breads Part 7
 Categories: Breads
   Servings:  1
 
MMMMM-----------------------------BARB DAY----------------------------------
           - Additional recipes for
           - preparing breads in this
           - series

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

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

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

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

MMMMM-----------------------------EGG WASH----------------------------------
      1    Egg
      2 tb Water
 
    ALMOND BUTTER:  Cream together the sugar and butter, then blend in the
  almonds, making sure to mix well.
  
    ICING: Beat the sugar and water together until completely blended.
  Drizzle over the pastry and garnish with cherries and almonds if desired.
  
    VANILLA CREAM:  Combile all the ingredients except the vanilla in a
  saucepan.  Blend and cook for 3 minutes, stirring constantly.  Remove from
  heat and stir in the vanilla.  Whip mixture occasionally to keep it from
  forming a film, if not using immediately.
  
    PLUMP CURRANTS:  Sprinkle the rum or cognac over the currants (or
  raisins) and set aside until they have been plumped.
  
    EGG WASH:  Beat together the egg and water, mixing well.  Reserve for use
  as needed.
  
    Source: Vera Stevens, my mother
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cheesecake Breadring
 Categories: Breads
   Servings: 10
 
MMMMM-----------------------------BARB DAY----------------------------------
      1 pk Hot roll mix
      8 pk Cream cheese; softened
    1/4 c  Sugar
    1/2 c  Sugar
      1    Egg
      1 tb Vanilla
    1/2 c  Sour cream
      2    Eggs
      6 tb Butter; melted
 
  OVEN TEMP: 350
  
  SOFTEN YEAST FROM ROLL MIX IN 1/4 CUP WARM WATER. COMBINE THE MIX AND 1/4
  CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER. MIX WELL. PLACE
  DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3 HOURS.
  
  TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18" CIRCLE. FIT INTO
  A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE EDGES.(DOUGH WILL
  COVER THE CENTER HOLE.)
  
  BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH.  ADD EGGS, ONE AT A TIME,
  BEATING WELL AFTER EACH ADDITION. POUR INTO MOLD. BRING DOUGH FROM SIDES
  OVER THE TOP OF FILLING. SEAL TO CENTER OF MOLD. CUT AN X IN THE DOUGH
  COVERING THE CENTER HOME. FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING,
  SEALING TO OUTER EDGES. LET RISE UNTIL ALMOST DOUBLE, 1 TO 1 1/2 HOURS.
  BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK INSERTED INTO FILLING COMES OUT
  CLEAN. COOL IN THE PAN 10 MIN. TURN OUT ON A RACK, SPRINKLE WITH
  CONFECTIONERS SUGAR AND SERVE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cheese Filling for Danish Pastry
 Categories: Breads
   Servings: 12
 
      2 lb Baker's or pot cheese
      3    Eggs
      4 oz Raisins (optional)
      8 oz Sugar
      1 tb Grated lemon zest
 
  1.  Rub the cheese through a sieve. 2. Using the paddle attachment, cream
  the cheese and sugar until smooth. Add eggs and lemon zest and mix in. 3.
  If desired, add in the raisins.
  
  Yield:  3 lb.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Reuben Loaf
 Categories: Breads, Beef
   Servings:  4
 
  3 3/4 c  All-purpose flour
      1 pk Active dry yeast
      1 tb Sugar
      1 tb Butter or margarine,
           Softened
      1 ts Salt
      1 c  Warm water (120 to 130
           Degrees)
    1/4 c  Thousand Island salad
           Dressing
      6 oz Thinly sliced corned beef
      4 oz Swiss cheese
      1 cn Sauerkraut (8 oz.), drained
      1    Egg white, beaten
           Poppy seeds
 
  In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter and salt.
  Stir in warm water and mix until a soft dough forms. Add remaining flour if
  necessary. Turn out onto a lightly floured surface; knead until smooth,
  about 4 minutes. On a lightly greased baking sheet, roll dough to a 14 inch
  x 10 inch rectangle. Spread dressing down the middle of one half of the
  dough, leaving a 3/4 inch space along edges. Top with layers of beef,
  cheese and sauerkraut. Fold the remaining half of dough over the meat
  mixture. Pinch edges together to seal. Cut small slits in dough to vent
  Baste with 1 egg white and sprinkle with poppy seeds. Bake at 400 degrees
  for 25 minutes or until lightly browned. Serve immediately; refrigerate
  leftovers. Yield: 6-8 servings.
  
  SOURCE: *Armetta Keeney, Carlisle, IA, Country Magazine, Feb./Mar.93 POSTED
  BY: Jim Bodle 2/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      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) v7.06
 
      Title: Sourdough, Pt. 2
 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) v7.06
 
      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) v7.06
 
      Title: SM 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: CHALLAH
 Categories: Breads
   Servings:  2
 
           -New Basic's CB
      2 c  Milk
      8 tb (1 stick) sweet butter
    1/3 c  Granulated sugar
      2    Packages active dry yeast
      4    Eggs, at room temperature
      2 ts Salt
      6 c  Unbleached, all-purpose
           -flour
    1/3 c  Cornmeal
      1 tb Cold water
           Poppy seeds
 
  This splendid loaf makes wonderful eating straight from the oven and spread
  with butter and honey. We love French toast made with it. If any of this
  bread manages to last long enough to become stale, it makes excellent bread
  crumbs. 2 large loaves
  
  1. Bring milk, 6 tablespoons of the butter, and the sugar to a boil
  together in a medium-size saucepan. Remove from heat, pour into a large
  mixing bowl, and let cool to lukewarm (1050 to 1150F.)
  
  2. Stir yeast into the milk mixture and let stand for 10 minutes.
  
  3. Beat 3 of the eggs well in a small bowl, and stir them and the salt into
  the milk-and-yeast mixture.
  
  4. Stir in 5 cups of the flour, 1 cup at a time, until you achieve a sticky
  dough. Flour a work surface lightly and turn the dough out onto it. Wash
  and dry the bowl.
  
  5. Sprinkle additional flour over the dough and begin kneading, adding more
  flour as necessary, until you have a smooth elastic dough.
  
  6. Smear the reserved 2 tablespoons butter around the inside of the bowl
  and add the ball of dough into the bowl, turning to coat it lightly with
  butter. Cover bowl with a towel and set aside to let dough rise until
  tripled in bulk, 1 1/2 to 2 hours.
  
  7. Turn dough out onto a lightly floured work surface and cut into halves.
  Cut each half into 3 pieces. Roll the pieces out into long "snakes" about
  18 inches long. Braid three of the snakes together into a loaf and tuck the
  ends under. Repeat with remaining snakes.
  
  8. Sprinkle a large baking sheet with the cornmeal, and transfer the loaves
  to the sheet. Leave room between the loaves for them to rise. Cover loaves
  with the towel and let rise until nearly doubled, about 1 hour.
  
  9. Preheat oven to 3500F.
  
  10. Beat the remaining egg and 1 tablespoon cold water together well in a
  small bowl. Brush this egg wash evenly over the loaves. Sprinkle
  immediately with poppy seeds to taste.
  
  11. Set baking sheet on the middle rack of the oven. Bake for 30 to 35
  minutes, or until loaves are golden brown and sound hollow when their
  bottoms are thumped. Cool completely on racks before wrapping.
  
  Challah represents the ceremonial show bread that was placed on the table
  by the priest in the ancient Temple of Jerusalem. There were twelve such
  breads, each representing one of the Israelite tribes. Challah was always
  braided to invest it with special beauty. Each family traditionally places
  two Challahs on the table for the Sabbath meal, representing double
  portions of manna from heaven that fell on the sixth day so that the
  Israelites would not have to collect manna on the seventh day, the day of
  rest.
  
  Source: New Basic's Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Challah French Toast
 Categories: Breakfast, Breads, Jewish
   Servings:  4
 
           -MICHAEL HATALA   (RJHP21A)
      6    Eggs
    1/2 c  Heavy cream, half-and-half
           -or milk
      1 ts Cinnamon
    1/4 ts Salt
      4 tb To 6 T clarified butter
      8 sl Challah, cut 1-inch thick
 
  Beat the eggs together with cream, half-and-half, or milk. Beat in cinnamon
  and salt. Melt the butter in a large frying pan. Dip the challah slices,
  one at a time, into the egg mixture, making sure that each slice is well
  coated. The challah should absorb a little of the egg mixture but not
  enough to get soggy. Fry each battered challah slice for 2-3 minutes on
  each side until they are golden brown. Don't fry too fast or the inside
  will be wet and gooey. Serve with your favorite jam, maple syrup, honey,
  cinnamon, sugar, or plain. NOTE: Heavy cream really is the best liquid to
  use in this recipe.
  
  SOURCE: MAMA LEAH'S JEWISH KITCHEN
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Bon Appetit's Strawberry Bread
 Categories: Cakes, Breads
   Servings:  1
 
      1    10-oz. package frozen
           - strawberries, in syrup,
           - thawed, undrained
      2    Eggs
    3/4 c  Oil
  1 1/2 c  All-purpose flour
      1 c  Sugar
      1 ts Cinnamon
    1/2 ts Baking soda
 
  Preheat oven to 325-degrees F.
  
  Puree strawberries in blender or processor.  Combine eggs and oil in small
  bowl and wisk thoroughly.  Sift remaining ingredients into large bowl. Make
  well in center.  Pour in eggs and puree and blend well using wooden spoon.
  Pour into 9x5-inch loaf pan.  Bake until tester inserted in center comes
  out clean.  About 1 hour and 10 minues.  Cool.
  
  SOURCE: Bon Appetit magazine; shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Chili Cheese Puff
 Categories: Breads, Cheese
   Servings:  6
 
      5    Eggs
    1/4 c  All purpose flour
    1/2 ts Baking powder
      1 c  Cottage cheese
      2 c  Shredded Monterey Jack
           -cheese (8oz)
    1/4 c  Butter or margarine, melted
      1 cn (4oz) chopped green chilies,
           -drained
 
  In a large mixing bowl, beat eggs well.  Stir in next five ingredients. Add
  green chilies.  Pour into a greased 8 inch square baking pan.  Bake at 350
  F for 40-45 minutes or until a knife inserted near the center comes out
  clean. Serve immediately. Makes 6-8 servings.
  
  Origin: Mariane White, in Reminisce March/April 1993 Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: Marianne's 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) v7.06
 
      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) v7.06
 
      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) v7.06
 
      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) v7.06
 
      Title: Spoon Bread
 Categories: Breads
   Servings:  6
 
    3/4 c  Corn meal
      1 ts Salt
      1 tb Sugar
      2 tb Butter <-- not margarine
      1 c  Water
      1 c  Milk
      3    Eggs, well beaten with milk
 
  SOURCE: National Cooking Echo 05/17/90
  
  Contributed to the echo by: Vincent Mcguire Spoon Bread
  
  Combine meal, salt, sugar, butter, water and 1 cup milk in sauce pan. Cook
  over medium heat until mixture thickens. Add remaining milk and egg
  mixture. Pour into hot greased 1 1/2 quart baking dish. Bake 350
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Guatemalan Banana Bread
 Categories: Breads
   Servings:  6
 
  2 1/2 c  Flour
    1/2 c  Sugar
    1/2 c  Brown sugar
  3 1/2 ts Baking powder
      1 ts Salt
    1/2    Cinnamon
    1/2 ts Allspice
  1 1/4 c  Mashed bananas
           (2 large)
    1/4 c  Milk
      3 tb Oil
      1    Egg
  1 1/2 ts Grated lime peel
      1 tb Lime juice
 
  Preheat oven to 350.  Grease bottom only of loaf pan, 9x5x3, or 2 smaller
  loaf pans. Mix all ingredients; beat 30 seconds. Pour into pan. Bake until
  wooden pick inserted in center comes out clean. (9" loaf 70- 80 minutes, 8
  1/2" loaves 55-60 minutes.) Cool slightly. Loosen sides of loaf from pan;
  remove from pan. Cool completely before slicing. To store, wrap and
  refrigerate no longer than one week.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Orange Nut Bread With Orange Cream Cheese Spread
 Categories: Breads, Spreads
   Servings:  6
 
           BREAD:
      2 c  All-Purpose Flour, sifted
    1/2 ts Salt
      1 ts Baking Powder
    1/4 ts Baking Soda
    2/3 c  Sugar
    1/3 c  Unsalted Butter or
           - Margarine, softened
      2    Eggs
      1 c  Orange Juice, freshly
           - squeezed, with pulp
      1 c  Walnuts, chopped
    1/2 ts Vanilla Extract
    1/2 ts Orange Extract
           ORANGE CREAM CHEESE SPREAD:
  1 1/2 lb Cream Cheese, softened
      1    Navel Orange, with peel, cut
           - into chunks
      3 tb To 4 tb Confectioner's
           - Sugar
 
  Bread:  Sift flour with salt, baking powder, and soda.  Cream sugar with
  softened butter and beat in eggs, one at a time.  Add the orange juice to
  the sugar mixture alternately with the flour mixture.  Add extracts and
  nuts and stir well.  Pour into 3 well-greased small loaf pans (3-1/2 x 6).
  Bake at 350-F for about 40 minutes, until breads test done.  Remove from
  pans, cool and wrap.  Chill well before slicing.  Serve with Orange Cheese
  Spread.
  
  Orange Cream Cheese Spread:  Using a food processor with steel blade,
  combine cream cheese, orange chunks and sugar.  Refrigerate for a few hours
  to blend the flavors.
  
  Slice the nut bread thinly and make little sandwiches using the orange
  spread.  Arrange on a plate and garnish with orange nasturtiums and sprigs
  of fresh mint.
  
  Serve with tea, iced or hot.
  
  Source: Yankee Magazine's Great New England Food Festival Recipes Shared
  by: Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Maple Hazelnut Sticky Buns
 Categories: Breads
   Servings: 12
 
    1/2 c  Rolled Oats (not instant)
    1/3 c  Brown Sugar, firmly packed
      1 c  Hot Milk
    1/4 c  Lukewarm Water
      1 tb Active Dry Yeast
  1 1/2 ts Salt
      1 lg Egg, at room temperature,
           - lightly beaten
      3 tb Unsalted Butter
  3 1/2 c  All-Purpose Flour
      1 c  Hazelnuts (or Filberts)
           MAPLE GLAZE:
      1    Stick Unsalted Butter
    1/2 c  Pure Maple Syrup
 
  DOUGH:
  
  Dough: Combine oats and brown sugar in a large bowl and stir n hot milk;
  set aside for 10 minutes.
  
  While oats are softening, pour water into a small bowl and sprinkle the
  yeast over the top.  When the milk mixture has cooled, stir in dissolved
  yeast, salt, egg and butter.  Stir in enough flour, about 1/2 cup at a
  time, to make a kneadable dough.  Turn dough onto a lightly floured surface
  and knead for 6 to 7 minutes.  When dough is somewhat elastic, place it in
  a lightly oiled bowl, turning to coat the entire surface. Cover with
  plastic wrap and set aside in a warm spot until doubled in bulk, 45 minutes
  to an hour.
  
  While dough rises, toast hazelnuts on a baking sheet at 350-F for 8
  minutes.  Transfer nuts to a tea towel, fold it over and rub the skins off
  the nuts.  Finely chop nuts and set them aside.
  
  Maple Glaze:  Butter a 9 x 13 baking pan.  In a small pan, heat butter and
  maple syrup, stirring occasionally.  When the mixture boils, pour all but
  about 3 tablespoons of glaze into buttered pan.  Scatter 1/2 cup nuts over
  the glaze.
  
  When dough has doubled, punch down and knead for 1 minute.  Cover and let
  rest for 5 minutes, then roll into a 12 x 15 rectangle.  Brush remaining
  glaze over surface, leaving a 1-inch margin on long edges, then sprinkle
  rest of nuts on top.  Starting at long edge, roll dough up like a carpet,
  keeping it snug.  Pinch the seam to seal.
  
  With serrated knife, cut log into 12 slices and place in pan, spiral-side
  up; you should have 3 rows, with 4 rolls in each.  Cover with with plastic
  wrap and set aside in a warm spot.  When rolls have almost doubled in
  volume, preheat oven to 350-F with a rack at center level.
  
  Bake rolls about 40 minutes, or until light golden brown.  Place a large
  baking sheet over the pan and, using potholders, invert them onto the
  sheet.  Pull the rolls apart and serve warm.
  
  Makes 12 buns
  
  Source: Yankee Magazine's Great New England Food Festival Recipes Shared
  by: Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cheddar Wheat Herb Crescents
 Categories: Breads
   Servings: 16
 
  2 3/4 c  Lukewarm Milk
      1 tb Sugar
      1 pk Active Dry Yeast (1 scant
           - tablespoon)
  5 1/2 c  Whole Wheat Flour
      1 tb Salt
      1 lg Egg, at room temperature
      3 tb Unsalted Butter, softened
    3/4 c  (approx.) Unbleached Four
  1 1/2 c  Cheddar Cheese, grated,
           - loosely packed (4 oz)
           EGG WASH:
      1    Egg, beaten with 1 tb milk
      2 tb Sesame Seeds
           HERB BUTTER:
      2    Sticks (1/2 lb) Unsalted
           - Butter, very soft
      1 tb Dried Basil
      1 tb Oregano
           Several drops Lemon Juice
 
  Stir milk and sugar in a large mixing bowl.  Sprinkle on the yeast and let
  soften.  Beat in 3-1/2 cups of the whole wheat flour, cover, and let rest
  for 15 minutes.  Beat in the salt and egg, then add the butter, a little at
  a time, as you stir in the remaining whole wheat flour.  Gradually add the
  unbleached flour.  Turn out onto a floured surface and knead for 10
  minutes, dusting with unbleached flour to keep the dough from sticking.
  Place dough in a lightly oiled bowl, cover, and let rise until doubled.
  Make herb butter.
  
  Herb Butter:  Beat all of the ingredients with an electric mixer.  Cover
  and reserve 1/4 cup to serve with rolls.
  
  To Assemble:  Punch the dough down, gradually kneading in the Cheddar
  cheese.  Divide in half or thirds.  Place one portion on a floured board;
  cover remainder.
  
  If using half the dough, roll into a 14-inch circle.  Spread evenly with
  half of the unreserved herb butter.  Cut the dough into 8 wedges.
  (Optional:  To make 24 smaller crescent rolls, divide dough into thirds;
  roll each portion into a 12-inch circle, spread with herb butter, and cut
  each circle into 8 wedges.)  Starting at the wide edge, roll each wedge up
  snugly.  Pinch at the point to seal.  Place on a buttered baking sheet and
  pull ends in a crescent.  Repeat with remaining dough.  Cover loosely.
  
  When rolls are almost doubled, brush with the egg wash.  Sprinkle a few
  sesame seeds on each, then bake at 375-F for 25 minutes (pull one roll
  apart to see if it looks done.)
  
  Serve hot with the reserved herb butter on the table.
  
  Makes 16 crescent rolls (or 24 smaller rolls)
  
  Source: Yankee Magazine's Great New England Food Festival Recipes Shared
  by: Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Dede's Buttermilk Bread
 Categories: Breads
   Servings:  6
 
MMMMM--------------------ONE AND A HALF POUND LOAF-------------------------
  1 1/8 c  Buttermilk (or 4
           Tablespoons buttermilk
           Powder and 1 1/8 cups water)
           (for Welbilt/Dak machines
           -add
      2 tb More
           Buttermilk)
      3 c  Bread flour
  1 1/2 ts Salt
      1 tb Butter or
           Margarine
      3 tb Honey
    1/4 ts Baking soda
  1 1/2 ts RED STAR active
           Dry yeast for all machines
           Except 1 1/2-pound
           -Panasonic/
           National machines (use 3
           Teaspoons RED STAR active
           Dry yeast) and 1 1/2-pound
           Welbilt/Dak machines (use
      2 ts RED STAR active
           Dry yeast)
           *-----one pound loaf*
    7/8 c  Buttermilk (or 3
           Tablespoons buttermilk
           Powder and 7/8 cup water)
           (for Welbilt machine add
      1 tb More
           Buttermilk)
      2 c  Bread flour
      1 ts Salt
      1 tb Butter or
           Margarine
      2 tb Honey
    1/4 ts Baking soda
  1 1/2 ts RED STAR
           Active dry yeast for all
 
  If Linda's sister DeDe ever breaks down and buys a bread machine, it will
  be because of this moist, rich, and tender loaf.  Plain, white sandwich
  bread doesn't get much better than this!
  
  Place all ingredients in bread pan, select a light crust setting, and press
  "start".
  
  After the baking cycle ends, remove bread from pan, place on cake rack, and
  allow to cool 1 hour before slicing.
  
  From:  "Bread Machine Magic Cookbook" by Linda Rehberg, Lois Conway
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Jalapeno Cheese Bread
 Categories: Breads
   Servings:  6
 
MMMMM--------------------ONE AND A HALF POUND LOAF-------------------------
    3/4 c  Sour cream
    1/8 c  Water (for
           Welbilt/Dak machines add
      2 tb More water)
      1    Egg
      3 c  All-purpose or
           Unbleached flour
  1 1/2 ts Salt
      2 tb Sugar
    1/4 ts Baking soda
      1 c  (4 ounces) grated
           Sharp Cheddar cheese
      3 tb Seeded and
           Chopped fresh jalape o
           Pepper (about 4 peppers)
           Or canned diced jalape o
           Peppers
  1 1/2 ts RED STAR active
           Dry yeast for all machines
           Except 1 1/2-pound
           -Panasonic/
           National machines (use 3
           Teaspoons RED STAR active
           Dry yeast) and 1 1/2-pound
           Welbilt/Dak machines (use
      2 ts RED STAR active
           Dry yeast)
           *-----One pound loaf*
    1/2 c  Sour cream
    1/8 c  Water (for
           Welbilt machine add 1
           Tablespoon more water)
      1    Egg
      2 c  All-purpose or
           Unbleached flour
      1 ts Salt
  1 1/2 tb Sugar
    1/4 ts Baking soda
    3/4 c  (3 ounces) grated
           Sharp Cheddar cheese
      2 tb Seeded and
           Chopped fresh jalape o
           Pepper (about 3 peppers)
           Or canned diced jalape o
           Peppers
  1 1/2 ts RED STAR
           Active dry yeast for all
           Machines
 
  Wow ... hot stuff!!  Serve this coarsely textured, very spicy bread at your
  next cocktail party and watch it disappear. It's great with a glass of wine
  or a cold beer, but its perfect partner is a frosty margarita!
  
  Place all ingredients in bread pan, select a light crust setting, and press
  "start".
  
  After the baking cycle ends, remove bread from pan, place on cake rack, and
  allow to cool 1 hour before slicing.
  
  Note:  One of Linda's favorites.
  
  From:  "Bread Machine Magic Cookbook" by Linda Rehberg, Lois Conway
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Italian Herb Bread
 Categories: Breads
   Servings:  6
 
MMMMM--------------------ONE AND A HALF POUND LOAF-------------------------
  1 1/8 c  Fresh buttermilk
           (or 4 T buttermilk powder
           And 1 1/8 C water)
           (For the Welbilt/Dak
           -machines
           Add 2 T more buttermilk)
      3 c  Bread flour
  1 1/2 ts Salt
  1 1/2 tb Oil
      1 tb Sugar
    1/2 c  Freshly grated imported
           Parmesan cheese
    1/4 ts Dried basil,
           Crushed
    1/4 ts Dried oregano,
           Crushed
  1 1/2 ts Red Star active
           Dry yeast*
           *-----One Pound Loaf*
    7/8 c  Fresh buttermilk
           (or 3 T buttermilk
           Powder and 7/8 C water)
           (For the Welbilt machine
           Add 1 T more buttermilk)
      2 c  Bread flour
      1 ts Salt
      1 tb Oil
      2 ts Sugar
    1/3 c  Freshly grated
           Imported Parmesan cheese
    1/4 ts Dried basil,
           Crushed
    1/4 ts Dried oregano,
           Crushed
  1 1/2 ts Red Star active
           Dry yeast*
 
  For the very best results, you should use the finest and freshest
  ingredients available.  And that is especially true for this particular
  recipe.  This fabulous bread is well worth the trip to your nearest Italian
  market or deli where you can purchase a chunk of imported Parmesan. You'll
  be disappointed with anything less, once you've tried it.
  
  Place the ingredients in the bread pan, insert it into the machine, select
  a light crust setting and press "start".
  
  *Refer to the Yeast Conversion Chart, if necessary.
  
  From:  "Bread Machine Magic Cookbook" by Linda Rehberg, Lois Conway
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Egg Bread
 Categories: Breads
   Servings:  6
 
MMMMM--------------------ONE AND A HALF POUND LOAF-------------------------
    3/4 c  Milk (for
           Welbilt/Dak machines add
      2 tb More milk)
      2    Eggs
      3 c  Bread flour
  1 1/2 ts Salt
      3 tb Butter or
           Margarine
    1/4 c  Sugar
  1 1/2 ts RED STAR active
           Dry yeast for all machines
           Except 1 1/2-pound
           -Panasonic/
           National machines (use 3
           Teaspoons RED STAR active
           Dry yeast) and 1 1/2-pound
           Welbilt/Dak machines (use
      2 ts RED STAR active
           Dry yeast)
           *-----One pound loaf*
    1/2 c  Milk (for
           Welbilt machine add 3
           Tablespoons more milk)
      1    Egg
      2 c  Bread flour
      1 ts Salt
      2 tb Butter or
           Margarine
      3 tb Sugar
  1 1/2 ts RED STAR
           Active dry yeast for all
           Machines
 
  Need a bread for sandwiches?  Here's the perfect companion for anything
  from tuna to cheese.  The eggs give it a rich, velvety taste and texture.
  We like to keep a loaf in the freezer for Sunday morning's French toast.
  
  Place all ingredients in bread pan, select a light crust setting, and press
  "start".
  
  After the baking cycle ends, remove bread from pan, place on cake rack, and
  allow to cool 1 hour before slicing.
  
  From:  "Bread Machine Magic Cookbook" by Linda Rehberg, Lois Conway
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Tuscan Bread
 Categories: Breads, Italian
   Servings:  1
 
      1 oz Fresh yeast; -=OR=-
      2 pk -Instant dry yeast granules
  1 1/4 c  Warm water (125F)
  2 1/4 c  Unbleached white flour
    1/4 c  Whole wheat flour
 
  Servings:  1
  
  IN A LARGE BOWL, DISSOLVE the yeast in the water. Mix the 2 flours and stir
  them in to make a soft dough. Knead 10 minutes by hand, or 4 minutes in a
  heavy duty mixer with a dough hook. Oil a clean bowl and set the dough in
  it, cover tightly with plastic wrap and let rise until doubled in bulk. (In
  the traditional warm place, this will take about 2 hours. However, a cooler
  temperature will do as long as the dough has enough time to rise, including
  overnight in the refrigerator.) If the dough is ready sooner than it is
  needed, punch it down and refrigerate it or let it rise slowly again at
  room temperature until ready to use. Rub 2 to 3 tablespoons flour into a
  lintless dish towel and set the towel on a baking sheet. When the dough has
  completed its rising, punch it down, turn it out onto a floured work
  surface, and flatten it into an oblong about 8 inches wide, 10 inches long,
  and 1/4-inch thick. It will still be very soft, but try to use a minimum of
  additional flour in handling it. Roll the dough tight, jelly-roll fashion,
  into a cylindrical shape. Flatten this to about 1-inch thick and roll it
  again. (This activates the web of gluten that will keep the loaf from
  flattening out in the oven.) FOR A ROUND LOAF, tuck both ends of the
  cylinder under to meet in the center, pinching to seal them. Roll the dough
  around the work surface under your hands, to shape it into a smooth ball
  about 5 inches in diameter. FOR AN OBLONG LOAF, roll the dough under your
  hands into a fat cigar shape, extending it to about 10 inches in length.
  Set the loaf on the floured towel and fold the ends of the towel loosely
  around it. Put the covered loaf, on its baking sheet, in a warm place to
  rise for 1 hour. Preheat an oven lined with baking tiles to 400F. Have a
  water-filled sprayer handy. Slide your hand under the towel, pick up the
  loaf, and gently deposit it upside down on the tiles. Spray water into the
  oven before closing the door, and spray twice more at 2-minute intervals.
  Bake for 50 minutes or until golden brown. The bread should have a hollow
  sound when you knock on its bottom.
  
  Makes 1 Loaf
  
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Lemon Verbena Ricotta Pancakes
 Categories: Breads, Breakfast
   Servings:  6
 
    2/3 c  Ricotta cheese
      2 lg Eggs; separated
    1/4 c  Low-fat milk
      6 tb All-purpose flour
      2 ts Sugar
    1/4 ts Baking powder
    1/8 ts Salt
      1 tb Julienne lemon rind; chopped
      1 ts Finely minced lemon verbena
      2 ts Vegetable oil
 
  The night before, put the cheese in a paper coffee filter set in a strainer
  over a bowl, cover with plastic wrap, and refrigerate.  In the morning,
  discard the whey collected in the bowl.
  
  Process egg yolks and ricotta cheese in food processor or blender until
  smooth.  Add milk, flour, sugar, baking powder, and salt and process until
  completely blended.  Fold in lemon rind and lemon verbena.
  
  Beat egg whites in mixing bowl until just stiff but still moist.  Fold
  gently into batter.  Heat 2 teaspoons vegetable oil in large nonstick
  skillet over medium heat.  Drop batter by 1/4 cupfuls onto skillet, and
  cook until tops are bubbly and look dry.  Turn and cook second side until
  golden brown.  Repeat with remaining batter.  Serve immediately.
  
  Source: Pam Hotch - Fairbanks, Alaska
          The Herb Companion - February/March 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Bannock
 Categories: Canadian, Breads
   Servings:  6
 
      1 c  Whole wheat flour
    1/2 c  All purpose flour
    1/2 c  Rolled oats
      2 tb Sugar, granulated
      2 ts Baking powder
    1/2 ts -Salt
      2 tb Butter, melted
    1/3 c  Raisins; optional
    3/4 c  -Water; approx,
 
  "Bannock, a simple type of scone was cooked in pioneer days over open
  fires. Variations in flours and the additional of dried or fresh fruit make
  this bread the simple choice of Canadian campers even today.  Oven baking
  has become an acceptable alternative to the cast iron fry pan. McKelvie's
  restaurant in Halifax serves an oatmeal version similar to this one. For
  plain bannock, omit rolled oats and increase the all purpose flour to 1
  cup.... One of the earliest quick breads, bannock was as simple as flour,
  salt, a bit of fat (often bacon grease) and water. In gold rush days, dough
  was mixed right in the prospector's flour bag and cooked in a fry pan over
  an open fire.
   Indians wrapped a similar dough around sticks driven into the ground
  beside their camp fire, baking it along with freshly caught fish. Today's
  native _Fried Bread_ is like bannock and cooked in a skillet.
     Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the
  stove's dampers while _Toutons_ are similar bits of dough deep fried. At a
  promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo
  Doughnuts, deep fried rings of bannock dough, were served. It is said that
  Inuit children prefer these "doughnuts" to sweet cookies.
     Red River settlers from Scotland made a frugal bannock with lots of
  flour, little sugar and drippings or lard. Now this same bread plays a
  prominent part in Winnipeg's own Folklorama Festival.
     At Expo '86 in Vancouver, buffalo on bannock buns was a popular item at
  the North West Territories ' restaurant. In many regions of Canada, whole
  wheat flour or wheat germ replaces part of the flour and cranberries or
  blueberries are sometimes added. A Saskatchewan firm markets a bannock mix,
  and recipe books from coast to coast upgrade bannock with butter, oatmeal,
  raisins, cornmeal and dried fruit."
  
  Stir together flours, oats, sugar, baking powder and salt. Add melted
  butter, raisins (if using) and water, adding more water if needed to make
  sticky dough. With floured hands, pat into greased pie plate. Bake in 400F
  oven for 20 to 25 minutes or until browned and tester comes out clean. Cut
  into wedges. SERVES:6 VARIATIONS: In place of raisins add chopped dried
  apricots or fresh berries.(Blueberries are terrific if one is camping in
  northern Ontario in August.)
  
  SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cape Breton Scones
 Categories: Breads, Scottish
   Servings:  1
 
      2 c  Flour
      2 tb Sugar
      1 tb Baking powder
      1 ts -salt
    1/4 ts Basking soda
      1 c  Raisins or currants
    1/2 c  Sour cream
    1/4 c  Oil
      1    Egg;slightly beaten
      3 tb Milk
 
  Sift together dry ingredients and stir in the raisins. Blend the remaining
  ingredients and stir in the flour mixture until the dough is all together.
  Toss on a lightly floured surface until no longer sticky. Knead a few
  times. Divide the dough in half then pat each ball of dough into a 6 "
  circle with the top slightly rounded. Brush the tops with milk and sprinkle
  with sugar. Cut each circle into 6 wedges. Place 2 inches apart on a cookie
  sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with
  butter and jam or flavoured butter or honey.
  
  Source: _More Baking with Schmecks Appeal_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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 form the year 1894.)
  
  Source: _Out of Old Nova Scotia Kitchens_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Banana Lime Bread
 Categories: Cakes, Breads
   Servings:  1
 
    1/2 c  Shortening
    3/4 c  Brown sugar
      2 tb White vinegar
      3    Ripe bananas, mashed
      3 tb Water
      1 tb Lime juice
    1/2 ts Salt
    1/2 ts Ginger powder
    3/4 c  Coconut, grated
      1 ts Baking powder
      2 c  White flour
           GLAZE
    1/4 c  Brown sugar
      1 tb Oil
      1 tb Rum
      3 tb Lime juice
 
  Beat shortening for a few seconds.  Add brown sugar & beat till well
  blended & creamy.  Stir in vinegar, bananas, water & lime juice.  Ensure
  that all ingredients are well mixed.  Add salt, ginger & grated coconut.
  Mix well.  Stir in baking powder.  Sift flour & beat with a wooden spoon
  till well blended & smooth.  Transfer into a greased loaf pan & bake at
  350F for 1 hour.  Let cool for 10 minutes before removing from pan to a
  wire rack.
  
  Meanwhile, combine brown sugar, oil, rum & lime juice in a snall pot over a
  low heat.  Stir constantly for 5 minutes until you have a thin syrup. Pour
  over the loaf, spreading it with a spatula, let it run over the sides.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Pita Bread
 Categories: Greek, 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) v7.06
 
      Title: Pita Bread I
 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) v7.06
 
      Title: CONCHAS (COILED SWEET ROLLS)
 Categories: Mexican, Breads
   Servings: 12
 
  3 1/2 c  Flour (more if necessary)
    1/4 c  Sugar
      1 ts Salt
      1 pk Dry yeast
           Butter or margarine;
           -(softened)
    2/3 c  -Very warm water
      2    Eggs; room temperature
    1/2 c  Honey
    3/4 c  Chopped almonds
 
  Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl. Add
  softened butter. Gradually add water and beat 2 minutes on medium speed of
  electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour.
  Beat on high speed 2 minutes, scraping bowl occasionally. Stir in enough
  additional flour to make stiff dough. Turn out onto lightly floured board
  and knead until smooth and elastic, 5 to 10 minutes. Place in greased bowl,
  turning to grease top. Cover and let rise in warm place until doubled.
  Punch dough down. Divide in halves. On lightly floured board, roll half of
  dough to 15- x 12-inch rectangle. Spread with 2 tablespoons softened
  butter. Fold in half. Roll out again to 15- x 12-inch rectangle. Spread
  with 2 tablespoons more butter. Fold in half and roll out to 18- x 6-inch
  rectangle. Cut dough lengthwise into 6 (1-inch) strips. Fold each strip in
  half lengthwise so that it is 1/2-inch wide. Gently roll to round and
  lengthen each strip to rope 1/4 to 1/2 inch in diameter. Hold one end of
  each rope firmly and wind dough loosely around to form coil. Tuck end
  underneath. Place on greased baking sheets about 2 inches apart. Repeat
  with remaining dough. Cover and let rise in warm place until doubled. Heat
  honey until thin. Gently brush rolls with half of honey and sprinkle with
  almonds. Bake at 400F 15 minutes or until browned. Remove from baking
  sheets and cool on wire racks. Drizzle while hot with remaining honey.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Boston Brown Bread - A Must With New England Baked Beans
 Categories: Breads
   Servings: 10
 
    1/2 c  Flour
    3/4 c  Sugar
  1 1/2 ts Salt
  1 1/2 ts Baking soda
    1/2 c  Corn Meal
      3 c  Whole wheat flour
    3/4 c  Dark molasses
      1    Egg
      2 c  Milk
    1/2 c  Melted shortening
 
  Sift flour, baking soda, sugar, and salt together.  Mix in corn meal and
  whole wheat flour.  Add remaining ingredients, mixing only until all flour
  is moistened.  Pour into 2 greased 9 X 5 X 3 inch loaf pans.  Bake at 300oF
  for 1 hour and 15 minutes.  Remove from pans and cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Frances Cook's Bread And Rolls
 Categories: Breads
   Servings: 24
 
    3/4 c  Milk
      1    Fresh Cake Yeast
    1/4 c  Sugar
      3 tb Shortening
      1 ts Salt
      1    Egg
  3 1/2 c  Flour
    1/4 c  Lukewarm Water
 
  Scald milk and pour over sugar, shortening and salt.  Let it cool to
  lukewarm while softening yeast in a small bowl with the warm water.  When
  soft, add the egg and beat together slightly.  Pour the yeast/egg mixture
  into the milk mixture and stir them together.  The flour may be sifted or
  poured into the liquid. With a large spoon, stir until flour/milk is well
  mixed.  You should have a firm, but not stiff dough.  Without removing it
  from the bowl, cover the dough with a plate or towel and set aside to rise
  until double in bulk (about 2 hrs depending on the temperature in the
  kitchen).  Instead of letting the dough rise at this point you may put it
  in the refrigerator and use it later, or the next day.  Watch to make sure
  it doesn't spill out of the bowl.  If it starts to spill before you're
  ready to use it, punch it back down.  Refrigerated dough is easier to
  handle but takes longer to rise.  BREAD:  If you want to make bread, dump
  the dough out of the bowl onto a floured surface and with more flour as
  needed to keep it from sticking, knead it until springy and easy to handle.
  This dough does not require a lot of kneading; only enough to make it easy
  to handle.  For 2 medium size loaves cut the dough in half and knead/shape
  each into loaves and put into greased baking pans.  Allow about 2 hours for
  the dough to double again.  Bake in a 375oF oven until lightly browned on
  top (if uncertain whether or not bread is done, tip out of pan and see if
  bottom is browned too).  ROLLS:  To make rolls, work and knead dough until
  springy and easily handled.  Roll out with a rolling pin and cut with a
  biscuit cutter and fold over and place on a greased cookie sheet
  (Parkerhouse rolls), or break dough into small pieces, make into little
  balls and place 3 in each section of a greased muffin pan (Cloverleaf
  rolls).  SWEET ROLLS:  For Christmas bread or sweet rolls, roll out dough
  as for Parkerhouse rolls, except trying to make an oblong instead of a
  round.  Spread it with raisins and sprinkle with cinnamon and sugar. Dot
  with butter and roll as for a jelly roll.  Slice and place on a greased pan
  or make into a circle and make slashes through the dough at intervals. Let
  rise and bake as for loaves.  Top with an icing made of confectioners'
  sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over
  the bread or rolls while hot.  Decorate with nuts or fruits. If you want to
  make a whole wheat bread, use half white and half whole wheat flour, and
  use brown sugar instead of white.  The amounts above will yield 1 large or
  2 medium loaves of bread, or 2 dozen large rolls. Mrs. Harold T. Cook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Dilled Cheddar Cheese Batter Bread
 Categories: Breads
   Servings:  1
 
    3/4 c  Milk
  1 1/2 tb Dill seeds, coarsely chopped
      1 tb Honey
    1/4 c  Canola oil
      3    Eggs, room temperature,
           - beaten to blend
  2 1/2 c  Whole wheat flour
      1 pk Dry yeast
  1 1/2 ts Salt
  3 1/2 c  Packed grated sharp
           - Tillamook, cheddar cheese
      3 tb Chopped fresh dill
 
  Bring first 3 ingredients to simmer in small saucepan; cool to 120-degrees
  F.  Whisk in oil and eggs.  Combine 1-1/4 cups flour, yeast, salt and 2
  cups cheese in large bowl of electric mixer.  Add warm liquid mixture and
  fresh dill; beat 3 minutes.  Add remaining 1-1/4 cups flour; beat 2
  minutes.  Scrape down sides of bowl.  Cover bowl with plastic wrap.  Let
  dough rise in warm draft-free area until doubled, about 1 hour and 15
  minutes.
  
  Preheat oven to 350-degrees F.  Butter 9x5x3-inch loaf pan.  Do not stir
  batter down.  Spoon half of batter into pan; sprinkle remaining 1-1/2 cups
  cheese over.  Cover with remaining batter; smooth top.  Cover and let rise
  in warm draft-free area until batter reaches top of pan, about 30 minutes.
  
  Bake until bread is golden brown and sounds hollow when tapped, about 45
  minutes.  Turn out onto rack and cool.
  
  SOURCE: Bon Appetit, March 1993.
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: BLACK BREAD
 Categories: Breads
   Servings:  1
 
    3/8 c  Cornmeal
    3/4 c  Boiling Water
      1 ts Salt
  1 1/2 ts Caraway Seeds
      1 tb Instant Coffee
    1/4 c  Warm Water (100-115 F)
      1 c  Whole-wheat Flour
      2 c  Unbleached all-purpose
           Flour
    3/4 c  Cold Water
      1 tb Butter
      2 tb + 1 tsp. Brown Sugar
      1 tb Unsweetened Cocoa
      2 pk Active dry Yeast
      2 c  Rye Flour (dark)
      1    Egg White beaten w/2 Tbl.
           Water
           Additional Flour for
           Kneading
 
   Add the cornmeal to the cold water and mix well. Pour into boiling water
  and stir until thickened. When it's thickened and bubbly, stir in the
  butter, salt, sugar, caraway seeds, cocoa, and instant coffee.
   Dissolve the yeast in warm water, add to the mixture, and stir well. Blend
  in the flours, adding more liquid if necessary, and stir until you have a
  fairly sticky dough.  Turn out on a floured board and knead, adding more
  flour if necessary, to make a firm, elastic dough. Form into a ball and
  place in a well-buttered bowl, turning to coat with butter on all sides.
  Put in a warm, draft-free spot to rise until doubled in bulk.
   Punch down the dough and knead for two or three minutes. Form into two
  balls, and either shape into free-form loaves or roll and fit into two
  bread pans 8x4x2 inches. Allow to rise until almost doubled in bulk. Brush
  the bread with the beaten egg white and cold water and bake at 375 degrees
  F. for 50 to 60 minutes or until the bread taps hollow. If you have doubts
  about whether it is done, let it bake longer. This bread is better a little
  overdone than underdone.
  
   NOTE:  If bread is to be baked in round free-form loaves, arrange opn a
  baking shet sprinkled with cornmeal and place a flan ring or other guard
  around it to prevent it its spreading too much; or let the loaves rise in a
  8-inch pie tin or skillet and then turn out onto the baking sheet just
  before baking. From: NANCY GOLDEN Source: James Beard on Bread
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Bolillos - Mexican Rolls
 Categories: Mexican, Breads
   Servings: 12
 
MMMMM------------------------------SPONGE-----------------------------------
      3 tb Sugar
  2 1/2 c  Warm water (108'-110')
      1 tb Active dry yeast
  1 1/2 c  Unbleached flour
    1/4 c  Gluten flour

MMMMM------------------------------DOUGH-----------------------------------
      1    Starter sponge (above)
      1 tb Salt
      1 tb Very soft butter
    1/2 ts Cinnamon
  3 1/2 c  Unbleached flour
    1/2 c  Gluten flour (see note)
    1/2 c  Warm water mixed with
      2 ts Salt
 
   The starter sponge:
  
      Whisk together all ingredients until well blended. Cover
   with plastic wrap or a damp towel, set in a warm place and let
   rise, undisturbed, for 1 hour,
  
   The dough:
  
      Combine the sponge, salt, butter, cinnamon and 3 cups of the
   unbleached flour, and the gluten flour.
  
      Using the flat paddle attachment of a heavy duty mixer, beat
   the dough for at least 4 minutes.
  
      Turn out dough onto a board and knead in the remaining 1/2
   cup flour. (If you do not have a heavy duty mixer, knead the
   dough by hand for at least 10 minutes, incorporating the 1/2 cup
   flour.)
  
      The dough tends to be sticky, so have patience. However, the
   finished dough should be on the softer-stickier side rather than
   being perfectly smooth.
  
      During the beating and kneading process, the dough should
   develop long, stretchy--strands a sign that the gluten has been
   well developed. This is necessary to finished rolls.
  
      Place the dough in a greased bowl, turn to coat with grease,
   then cover with plastic wrap, set in a warm place and let rise
   for 1 hour, or until doubled in bulk.
  
   To shape:
  
      Punch down the dough.and turn out onto a floured board.
   Pinch off 12 equal-size Pieces of dough.
  
      With floured hands, roll each piece into an oblong, turning
   rough edges under with your fingers.
  
      To achieve the pointed tips, gently pull the ends of each
   oblong, giving a slight twist as you pull. If the bolillos have
   sort of a rough surface, all the better. They will look authentic.
  
      Place the bolillos on heavy baking sheets that have been
   greased or lined with parchment. Make a each roll.
  
      Cover with a kitchen towel and let rise for 3minutes, or
   until almost doubled.
  
      Preheat the oven to 400' F. Pour the salted water into a
   spray bottle.
  
      Bake bolillos for 10 minutes, misting with the salt water at
   least 3 or 4 times. This will produce a crusty exterior.
  
      Reduce oven temperature to 375' F. and bake for 20 minutes
   longer, or until rolls are golden brown.
   Note: Gluten flour may be found in natural food stores.
  
   PER ROLL: 245 calories, 9 g protein, 47 g carbohydrate, 2 g
   fat (1 g saturated), 3 mg cholesterol, 712 mg sodium, 1 g fiber.
  
   From an article by Jacquiline Higurea McMahan, San Francisco
   Chronicle, 3/10/93.
   From: STEPHEN CEIDEBURG
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Bread Making 101 - part 1
 Categories: Information, Breads
   Servings:  1
 
      1 pk Fleischmann's Yeast
           Flour
           Water
 
  From: WESLEY PITTS This is a Public Service Post brought to you from the
  Bourbon Cowboy re: "Bread Making"...
  
  Anyone who owns a Bread Making Machine, please skip this message...
  
  A lot of folks think that making bread "from scratch" is a lost, arcane
  art, practised by li'l old ladies in pink pinafores.  Well, this ol'
  cowpoke is here to tell ya' that ANYONE can make bread, from
  "scratch"...and it's not all that difficult.  Time consuming, perhaps, but
  bear with me, and let's see what happens...
  
  First off, let me give y'all a little Bread History...
  
  A SHORT HISTORY OF BREAD:
  
  Food historians tell us that "bread" was first discovered on a supermarket
  shelf in Rye, New York, in the mid 1950's.  Named for the city of its
  discovery, it was called "Rye Bread".
  
  A different flavor of bread was found about the same time in White Plains,
  N.Y.....called "White Plains Bread", the name was eventually shortened to
  "White Bread" which is what we call it to this very day.
  
  Other types of bread appeared in Whole Wheat, Kansas... Sourdough,
  Alaska... Pumpernickel, Germany, and various cities in France.
  
  Modern store-bought bread, as we know it today, is generally cut into
  "slices"...this development came about because someone discovered that it
  was difficult to insert a whole loaf of bread into a toaster.  This gave
  rise to the popular expression "That's the neatest thing since sliced
  bread!"
  
  "Toasted" bread is a fairly recent development, originating, of course, in
  Texas in the 1970's.  Texas Toast is regular toast with a thyroid problem.
  The French picked up on this idea and ran with it, but, as we all know,
  French Toast isn't really toast at all, but what can you expect from a
  nation that eats garden slugs for dinner?
  
  "Bread" has always been associated with poverty.  Poor folks.  Hence we
  have the phrases "I knead dough"..."I want more bread"...etc....
  
  Well, let's cut to the chase...this ol' cowboy is going to teach all y'all
  who don't own breadmakin' machines, how to make a perfect loaf of home-made
  bread... LESSON TWO --
  
  (In which the neophytes make their first REAL loaf of bread).....
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Bread Making 101 - part 2
 Categories: Information, Breads
   Servings:  1
 
      1 pk Fleischmann's Yeast
           Flour
           Water
 
  From: WESLEY PITTS Y'all still with me, li'l buckaroos? Okay, here we
  go...just remember, it's not the finished product that counts (yet), it's
  the fact that we're all a'havin' a little fun here. And we're gonna get our
  hands a li'l messy in the process, but after it's all done, y'all can thumb
  your nose at all them Yuppies with their fancy-dan Porches and Well- Built
  bread makin' gadgets.
  
  If the bread turns out OK, well, go ahead and serve it, and if something
  goes wrong, well, the dawg might eat it.  If Fido or Rex turns up his nose,
  you better go back to lesson one, or join the water- cooking echo.
  
  Remember, the ol' Cowboy is right here with you, and I'm gonna be makin' a
  loaf of bread right along with you, so read this 'un real slow.....do what
  I do, when I tell you to do it, you'll be OK.  Trust me.
  :)
  
  Step One:  Go wash the dishes.
  
  OK, while I'm doing the dishes, this is a real good time for you to go
  check your pantry, just to make sure you have everything we're gonna'
  need...you need flour and yeast.  Easy as that.  I'm assuming you have some
  water handy.
  
  For now, "all-purpose" flour will work.  We'll get fancy later.  Yeast? I'd
  use one package of Fleishmann's (you know, the stuff that comes in the
  yellow and red package)...now's your chance to run to the 7-11...hurry! ONE
  HOUR LATER     * Dishes are done. Never said I was *fast*...
  
  Here's what I want you to do...this recipe will make ONE loaf of
  bread...once we get this down pat, we'll worry about making two or three at
  a time...
  
  Put THREE cups of flour, your package of yeast, and 1 1/4 cups of HOT tap
  water into a mixing bowl.  By hot, I mean 110 - 130 degrees F. Normal HOT
  tap water should be about 110 degrees.  This'll work.  Now, take a mixer,
  and mix this goop SLOWLY for about three minutes.  It should start to look
  like something we're gonna call "dough".
  
  This is where it starts to get fun.  At this point, I'm gonna allow you to
  add more flour/water to your mixture until *YOU* feel it's right. Oh, the
  joys of baking!!  (Don't get carried away here, Gomer!)
  
  Now we have to "knead" the dough.  This is a VERY important step, no
  shortcuts allowed here!  Trust me!  To "knead" is to bang, crash, beat to a
  pulp, mutilate, pretend it's your mother-in-law, smash, and otherwise do
  really nasty things to your mess.  Do NOT take a second less than ten
  minutes doing this.  I could give you a technical explaination of what
  you're doing here, breaking down the gluten, etc., but it's more fun if you
  pretend that the dough is Mike Tyson and you're the challenger. Feel free
  to add a little more flour to the dough (and your hands) at this point. If
  the dough is sticking to your hands/fingers, you need more flour. Add it
  JUST A LITTLE BIT AT A TIME until it feels right. You'll know when it's
  right.  Trust me.
  
  The next part's real easy.  Cover your mess with a towel, in a fairly warm
  place (75-85 F) and let those li'l yeasty-thingies do their thing. That's
  what we hired 'em for.  This should take about an hour or so, and in an
  hour, your original mess should be about twice it's original size. Boy,
  Howdy, ain't Nature Grand?  What's happening here is the li'l boy
  yeastie-thingies are getting together with the li'l girl yeastie thingies
  and, well, this is a family net, so let's leave it at that. They're doing
  their job.  'Nuff said. Another hour passes * as the yeast-orgy * continues
  * Woof!! Those li'l suckers are really gettin' it on, aren't they? By now,
  your dough should be about twice what you started with.  Here comes the
  neat part...PUNCH IT DOWN!!!  Really...beat the heck outta that
  sucker...punch all those air bubbles out, flatten that baby!
  
  Now, guess what?  Those li'l yeasty-babes are still in a partyin' mood, so
  we're gonna let 'em play for another HOUR!  Yup.  Cover 'em up with a towel
  (they're really modest) and let 'em party in a warm place for about another
  hour.  The Monster from Hell is gonna double in size again! Another hour
  passes, * ...slowly... * OK, that's enough. If we let it go too long, it
  would take over the Universe.
  
  Put this puppy in about a 5" x 9" greased baking pan at about 400 degrees F
  for 25-35 minutes.  It'll be done when you "thump" it and it sounds kinda
  hollow.
  
  For record-keeping purposes, I need to know the following: Number of
  students signed up for Bread 101________
  
  Number of students still alive after eating Bread 101_________
  
  NEXT LESSON:  Bread 102 -- In which we get a little fancy...
  
  ==wp==
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Garlic Croutons #1
 Categories: Breads
   Servings:  1
 
      1 cl Crushed garlic
    1/4    In cooking oil or as needed
           In a skillet
      3 c  Stale bread decrusted in
           1 inch cubes
 
  Soak the garlic in oil 2-3 hours. Remove garlic and heat the oil in a
  skillet. Add the bread and immediately toss to coat with oil on all sides.
  Cook over a medium heat until golden on all sides, turning now and then.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Garlic Croutons #2
 Categories: Breads
   Servings:  1
 
      1    Loaf french bread
      2 cl Peeled garlic
      2 tb Olive oil
 
  Preheat broiler. Rub the crust of the bread all over with the garlic
  cloves. Cut the bread into 1/2 inch thick slices and sprinkle one side with
  olive oil. Place the slices on a baking sheet and place under the broiler
  until the slices are golden. Turn and broil on the other side until golden.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Oven Toasted Sesame Croutons
 Categories: Breads
   Servings:  1
 
      8    Slices bread decrusted and
           Cut in finger lengths
      1    Stick butter/margarine
           Melted
      1 ts Dried thyme
           Salt and pepper to taste
    1/2 c  Sesame seeds
 
  Combine the sesame seeds, thyme salt and pepper. Dip the fingers of bread
  in melted butter and roll in sesame seed mixture. Arrange on a cookie sheet
  and bake at 350 degrees for about 15 minutes, turning once half way
  through. Serve as finger food or garnish for soup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Spaghetti Bread
 Categories: Breads, Italian
   Servings:  6
 
      1 pk Yeast
      3 c  Bread flour
      1 tb Sugar
      1 ts Garlic salt
    1/3 c  Grated parmesan cheese
      1 ts Dried Italian seasoning
      1 tb Olive oil (Use ingredients
           -at room temperature.)
  1 1/2 c  Warm water
 
  "With the powerful flavors of parmesan cheese, Italian seasoning and olive
  oil, this is the perfect companion or main course for Italian dinners with
  or without spaghetti."
  
  Add all ingredients into the pan in the order listed. Select white bread
  and push "start."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      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.
  
  Source: "The Yankee Kitchen" 03-16-93 (#6) [Betty from Topsfield]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: Raisin Bread
 Categories: Penndutch, Breads
   Servings:  1
 
      1 md Potato
      1 qt Water
      1 c  Yeast
      1 c  Water, lukewarm
      2 ts Cinnamon
    1/2 ts Cloves
      1 c  Sugar
      1 lb Raisins
      1 tb Butter
           Flour
 
  Pare and boil the potato in the quart of water, mash and mix sufficient
  flour with the water to form a smooth batter. Dissolve the yeast in 1 cup
  of lukewarm water and combine with the batter. Cover and set in a warm
  place and let rise for 4 hours. Add the rest of the ingredients and knead,
  adding flour as needed. Be careful not to get dough too stiff. Let stand
  for 2 hours, then form into loaves, place in bread pans and let rise until
  light. Bake at 400-F for 30 to 40 minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: Flame-Toasted Whole-Wheat Tortillas
 Categories: Breads
   Servings:  6
 
      6    Whole-Wheat Tortillas
           Flavored Oil -or- Melted
           Butter (optional)
 
  If you haven't tried flame-toasted wheat tortillas you're in for a treat.
  Like toast they can be topped in endless ways.
  
  Place a tortilla directly over a medium high gas flame, or place on a
  cookie rack set over an electric burner.  Toast until surface becomes
  lightly flecked with char, about 10 to 20 seconds, and  tortilla begins to
  fill with steam.  Turn over and toast the other side.  A perfect tortilla
  will fill with steam and puff up if it has no tears or holes.
  
  If desired, brush tortilla with oil or butter.  Place in a towel-lined
  basket while toasting the remaining pieces.  Serve piping hot.
  
  Serves 6
  
  Source: Vegetarian Times, April 1993
  
  Shared by: Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Bulgur-Olive Crostini
 Categories: Breads, French
   Servings:  6
 
    1/2 c  Bulgur, uncooked
    2/3 c  + 1-1/3 tb Water -or-
           Tomato-Vegetable Juice
      2 tb Italian Parsley, chopped
      2 tb Basil, freshly chopped
    1/2 c  Green Sicilian -or- Black
           Kalamata Olives, pitted
      2 tb Capers (optional)
      1 ts Ginger Root, fresh,
           Coarsely chopped
      2 ts Lemon Juice
  1 1/2 tb Extra-Virgin Olive Oil
      1    Loaf Good-Quality Whole-
           Wheat Bread -or Italian
           Bread
 
  This relative of garlic bread is best made from bread with a firm crust and
  a chewy, soft interior.
  
  Toast bulgur in a dry saucepan until it darkens slightly.  Add 2/3 cup
  water or juice and bring to a boil.  Remove from heat, cover and set aside
  for 10 minutes to absorb the liquid.
  
  Combine remaining 1-1/3 tablespoons juice or water, herbs, olives, capers
  if desired and ginger root in a food processor.  Process to a smooth paste,
  scraping down the sides of the work bowl as necessary.  Transfer to a
  mixing bowl.  Drain any excess liquid from the bulgur and add bulgur to the
  olive mixture.  Mix well, and stir in lemon juice and oil.
  
  Preheat oven to 400 F.  Cut 12 slices of bread 1/2-inch thick on the
  diagonal.  Bake on a cookie sheet until lightly browned on both sides,
  about 15 minutes.  Spread olive-bulgur mixture on top and serve
  immediately.
  
  Serves 6
  
  Source: Vegetarian Times, April 1993
  
  Shared by: Norman R. Brown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Strawberry Bread
 Categories: Breads
   Servings:  2
 
      3 c  Flour
      2 c  Sugar
      1 ts Baking soda
      4    Eggs, beaten
  1 1/4 c  Oil
      2    10 oz pkg frozen
           Strawberries,
           Thawed and chopped
 
  (Makes 2 Loaves)
  
  Combine flour, sugar, soda, salt and cinnamon in large bowl; make a well in
  center of mixture.  Combine remaining ingredients; add to dry ingredients,
  stirring until well combined.  Spoon into 2 greased and floured 9x5x3"
  loafpans.  Bake at 350 for 1 hour.  Cool about 10 minutes; remove from pans
  and let cool completely on wire racks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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
           Cornmeal to sprinkle on
           Baking pans
 
  "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."
  
  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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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
           Caraway seeds to spinkle on
           Top of loaves
 
  "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."
  
  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 to 400 degrees.  Just before the loaves go in, brush the wash
  generously over the loaves. Top with chopped onion and sprinkle with
  caraway seeds. Bake the loaves for about 25 minutes and then cool them on a
  wire rack.
  
  From:  King Arthur Flour
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: King Arthur - Sourdough Biscuits
 Categories: Breads
   Servings:  6
 
      1 tb (or packet) active dry
           Yeast
  1 1/4 c  Lukewarm water
    1/3 c  Sugar
    3/4 ts Salt
      1 c  Sourdough starter
      5 c  (approx.) King Arthur
           Unbleached All-Purpose
           Flour
           Butter or margarine, melted
 
  "These no-knead yeast rolls, rolled and cut like biscuits, are easy to
  prepare.  Soft and moist, they'll disappear fast once they come out of the
  oven!"
  
  In a large mixing bowl, dissolve the yeast in the warm water. Add sugar,
  salt, sourdough starter and flour. Cover; set in a warm spot and let rise
  until doubled in bulk. Punch dough down, and turn out onto a lightly
  floured work surface.
  
  Roll out dough to 3/4" thickness.  Cut with a biscuit cutter. Dip both
  sides in butter, and place on a well-greased baking sheet. Let rise 15
  minutes.
  
  Bake in a preheated 425 degree oven for 20 minutes, or until golden brown.
  
  Yield:  20-24 biscuits, depending on the size cutter you use.
  
  From:  King Arthur Flour
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: Cinnabon Cinnamon Rolls
 Categories: Breads, Desserts
   Servings:  6
 
    1/4 c  Melted butter
    1/4 c  Water
    1/2    Box instant vanilla pudding
           (1/2 of a 3.4oz. box)
      1 c  Milk
      1    Egg (beaten)
      1    Tbs.sugar
    1/2 ts Salt
      4 c  Bread flour
  2 1/2 ts Active dry yeast
           Fill with:
    1/2 c  Softened butter
      1 c  Brown sugar
      2 ts Cinnamon
           Frost with:
      4 oz Cream cheese (softened)
    1/4 c  Butter (softened)
  1 1/2 c  Confectioners sugar
    1/2 ts Vanilla
  1 1/2 ts Milk
 
  "Here's the recipe for the cinnamon rolls.  The measurements work fine in
  my machine, which is a Zoji." - Debbie Prommel
  
  Place ingredients in machine following the specifications of that
  particular machine.  Set for dough cycle (about 1 hr. 40 minutes in my
  Hitachi B101 - Debbie Carlson). After complete on dough cycle, remove from
  machine & roll out to 17 x 10 (approx) rectangle.
  
  Mix together brown sugar and cinnamon.  Spread softened butter over dough.
  Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long
  end, pinching edges closed when completely rolled. Slice rolled dough into
  1/2" slices (or larger if a larger bun is preferred ).Place into greased
  cake pans.  ( I use 3 - 9" pans )  I usually get 19 - 20 buns from this.
  Let rise until doubled. Bake at 350 for 15 - 20 minutes, until golden. Do
  not overbake.
  
  Spread on very warm rolls.  They are best when eaten fresh, but we have
  found that 10 - 15 seconds in the microwave rejuvenates them!
  
  Note:  I made these in my Hitachi B101 and the dough turned out
  beautifully!  I added chopped nuts to the filling though and doubled the
  cinnamon.  I also sliced my rolls about 1" and placed them in a non-stick
  13x9" baking pan which rendered about 10 large rolls. Also, because I don't
  care for a cream cheese frosting, I used 3 cups powdered sugar, 4 Tbsp.
  softened butter, 1 tsp. vanilla and about 3 Tbsp. milk which made lots of
  frosting, perhaps too much. (Debbie Carlson)
  
  Posted by: Debbie Prommel (FMFK51C) - Prodigy Adapted from Stephanie
  Ramsey's recipe (XDTB13B)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Estelle's Broccoli Puff
 Categories: Breads
   Servings:  6
 
     20 oz Frozen broccoli
  1 1/2 c  Shredded cheddar cheese
  1 1/2 c  Milk
      2    Eggs
    1/2 ts Salt
    3/4    To 1 cup Bisquick
    1/2 c  Butter (softened)
 
  Blend milk, eggs, salt and butter.
  
  Add bisquick, then add cheese
  
  Add broccoli, half cooked
  
  Bake at 350 for 1 hour or until cooked.
  
  From: Estelle Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Stephanie's Cinnamon Rolls   (Cinnabons)
 Categories: Breads, Breakfast
   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

MMMMM----------------------CREAM CHEESE FROSTING---------------------------
      8 oz Softened cream cheese
    1/2 c  Margarine, softened
      1 ts Vanilla
      3 c  Powdered sugar
           About 1 Tb. milk (just
           Enough to fluff)
 
  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:
  
  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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Apple Spice Bread
 Categories: Breads, Breakfast
   Servings:  6
 
      1 c  Milk
  1 1/2 tb Lemon juice
      1    Stick butter, room temp
  1 1/2 c  Dark brown sugar
      2    Eggs, beaten
      1 ts Vanilla
  3 1/4 c  All purp flour
      2 ts Baking soda
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/4 ts Salt
      2 c  Apples, peeled, chpd
           Granny Smith
 
  Preheat oven 350. Lightly butter 2 8x4" baking pans. Combine milk and lemon
  juice in sm bowl. Let stand 5 mins. Cream butter with sugar in med bowl.
  Add eggs and vanilla and beat until smooth. Add milk mixture. Combine dry
  ingreds in another med bowl and blend into butter mixture. Fold in chopped
  apples. Spoon batter into prepared pans. Bake until tester comes out clean,
  about 45 mins. Cool in pans 10 lmins. Transfer to rack.
  
  Posted by:  Sherilyn Schamber (JHXX93B) - Prodigy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Streusel-Filled Coffee Cake
 Categories: Breads, Cakes, Breakfast
   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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Corn Bread Stuffing
 Categories: Breads, Diabetic
   Servings:  8
 
      1    Recipe Corn Bread, crumbled
      1 c  Celery, chopped
      1 sm Onion, chopped
      1    Egg
    1/2 ts Dried Sage
    1/2 ts Black Pepper, ground
      1 ts Dried Thyme
      1 tb Dried Parsley Flakes
    1/2 ts Celery Seeds
    1/2 c  Chicken -or- Turkey Broth
           --or- Water
 
  Combine all the ingredients in a mixing bowl.  Stuff into an 8- to 10-pound
  turkey.  Or use to stuff two 3-pound chickens.
  
  Serves 8
  
  One Serving = Calories: 149 Carbohydrates: 22 Protein: 4 Fat: 5 Sodium: 215
  Potassium: 91 Cholesterol: 58
  
  Exchange Value: 1 Bread Exchange + 1 Vegetable 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) v7.06
 
      Title: Traditional Bread Dressing
 Categories: Breads, Diabetic
   Servings:  8
 
      4 c  Bread Cubes
      1 c  Celery, chopped
    1/3 c  Onion, chopped
      1 tb Parsley Leaves, freshly
           Chopped
      1    Garlic Clove, minced
    1/2 c  Hot Water *
    1/4 ts Black Pepper, ground
    1/4 ts Ground Sage
    1/4 ts Dried Marjoram
    1/4 ts Dried Thyme
    1/8 ts Dried Basil
 
  Combine all the ingredients in a large bowl.  Toss with a wooden spoon.
  Pour the mixture into a lightly-oiled casserole. Bake in a 350-degree oven
  for 30 to 40 minutes.
  
  Note: This dressing may also be used as a stuffing for Cornish hens,
  chicken and turkey.
  
  * For a more moist dressing use 3/4 cup warm water.
  
  Serves 8
  
  One Serving = Calories: 96 Carbohydrates: 20 Protein: 5 Fat: 2 Sodium: 198
  Potassium: 161 Cholesterol: 0
  
  Exchange Value: 1 Bread Exchange + 1 Vegetable 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) v7.06
 
      Title: Cranberry-Rice Stuffing
 Categories: Breads, Diabetic
   Servings:  4
 
    1/4 c  Brown Rice, uncooked
    3/4 c  Water
      1 tb Vegetable Oil
  1 1/2 c  Mushrooms, sliced (1/2
           Pound)
    1/2 c  Celery, chopped
    1/4 c  Onion, chopped
      1 c  Cranberries, fresh or frozen
    1/4 ts Dried Thyme
    1/4 ts Dried Basil
 
  Cook the rice in the water until tender, about 1 hour.  Saute the remaining
  ingredients in a skillet until the celery and onion are tender.  Add the
  rice and stir to blend. Use as a stuffing in two Cornish hens or one small
  chicken.
  
  Serves 4
  
  One Serving = Calories: 88 Carbohydrates: 11 Protein: 2 Fat: 4 Sodium: 82
  Potassium: 172 Cholesterol: 0
  
  Exchange Value: 1/2 Bread Exchange + 1/2 Fruit Exchanges + 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) v7.06
 
      Title: Wild Rice/pine Nut Stuffing
 Categories: Breads, Diabetic
   Servings:  2
 
    1/4 c  Wild Rice, uncooked
      1 c  Water
      1    Green Onion (scallion)
      1 sm Garlic Clove, minced
      1 ts Vegetable Oil
    1/4 c  Pine Nuts, lightly toasted
    1/2 ts Dried Thyme
 
  Cook the wild rice in the water until tender, about 1 hour.  Add more
  water, if needed.
  
  Meanwhile, saute the onion, garlic, pine nuts and thyme in the oil.  Add
  the wild rice. Simmer for 10 minutes to blend the flavors. Cool enough to
  stuff into quail or one Cornish hen.
  
  Serves 2
  
  One Serving = Calories: 182 Carbohydrates: 15 Protein: 4 Fat: 11 Sodium:
  138 Potassium: 114 Cholesterol: 0
  
  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) v7.06
 
      Title: Cranberry/wild Rice Stuffing
 Categories: Breads, Diabetic
   Servings:  4
 
    1/2 c  Wild Rice, uncooked
      1 c  Water
    1/4 c  Raisins, dark or golden
      5    Green Onions (scallions),
           Chopped
      1 tb Vegetable Oil
    1/2 c  Celery -or- Fennel Bulb,
           Chopped
      1 c  Cranberries, fresh or frozen
      1 ts Orange Rind, grated
    1/2 ts Dried Thyme
 
  Put the wild rice in a saucepan.  Add the water and raisins and cook over
  medium heat for 1 hour, or until the rice is tender.  Drain
  
  Saute the onions and celery (or fennel bulb) in the oil until tender.  Add
  the cranberries, orange rind, thyme and rice.  Stuff into two Cornish hens
  or a 3-pound chicken, or use with turkey breast. Bake in a 350-degree oven
  for 1 hour, or until the poultry is done.
  
  Serves 4
  
  One Serving = Calories: 162 Carbohydrates: 24 Protein: 2 Fat: 7 Sodium: 147
  Potassium: 158 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) v7.06
 
      Title: Apple And Prune Dressing
 Categories: Breads, Diabetic
   Servings: 16
 
    1/4 c  Vegetable Oil
      1 md Onion
      2    Celery Stalks, chopped
      2    Apples, cored and chopped
     16    Prunes, snipped into pieces
      1 c  Water
     10 sl Whole Wheat Bread Cubes,
           Fresh (6 cups)
      1 ts Dried Sage, crushed
    1/4 ts Ground Cinnamon
 
  Combine the oil, onion, celery and apples in a large skillet.  Saute for
  about 10 minutes, or until the vegetables are tender.  Remove from the
  heat. Add the remaining ingredients. Toss gently to mix well. Use to stuff
  a 12- to 18-pound turkey or spoon the stuffing mixture into an oiled
  2-quart baking dish. When baking the stuffing in a casserole, cover and
  bake in a 325k-degree oven for about 1 hour.
  
  Serves 16
  
  One Serving = Calories: 100 Carbohydrates: 16 Protein: 2 Fat: 4 Sodium: 79
  Potassium: 140 Cholesterol: 0
  
  Exchange Value: 1/2 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) v7.06
 
      Title: Apricot Dressing For Turkey
 Categories: Breads, Diabetic
   Servings: 12
 
      1 c  Apricots, dried and snipped
           (measure before snipping)
  1 1/2 c  Water -or- Chicken -or-
           Turkey Stock
      1 c  Celery, chopped
    1/4 c  Walnuts -or- Pine Nuts,
           Chopped
     12 sl Whole Wheat -or- White
           Bread, dried or toasted and
           Cut into small cubes
 
  Bring the apricots and water (or chicken or turkey stock) just to a boil in
  a saucepan. Let stand for 10 minutes. Add the celery, nuts and bread. Toss
  lightly to moisten the bread and blend the ingredients.  Spoon into an
  oiled baking dish with a cover. Bake in a 350-degree oven for about 40
  minutes. Remove the cover for the last 10 minutes of baking to brown the
  top of the dressing.
  
  Serves 12
  
  One Serving = Calories: 118 Carbohydrates: 22 Protein: 4 Fat: 3 Sodium: 127
  Potassium: 215 Cholesterol: 0
  
  Exchange Value: 1 Bread Exchange + 1/2 Fat Exchange + 1/2 Fruit Exchange
  
  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Whole Wheat Pizza
 Categories: Italian, Breads, Diabetic
   Servings:  8
 
      1 c  Warm Water (110 to 115
           Degrees)
      1 pk (or 1 tablespoon) Active Dry
           Yeast -or-
      1 tb Honey
      1 c  Whole Wheat Flour
    1/2 ts Salt
      1 tb Vegetable Oil
      4 oz Cheddar Cheese, grated
    1/2 ts Black Pepper, ground
    1/2 ts Caraway Seeds
    1/4 ts Garlic Powder
  1 1/4    To 1-1/2 c Whole Wheat Flour
    1/2 c  Tomato Sauce -or- Pizza
           Sauce
    1/2    To 1 tb Dried Oregano
      1 c  Raw Broccoli Pieces
      1 c  Raw Mushroom Slices
      8 oz Part Skim Mozzarella Cheese,
           Shredded
 
  Combine the water, yeast, honey and the 1 cup of whole wheat flour in a
  large bowl. Beat 100 times until mixture is smooth. Let rise in a warm
  place for 15 minutes. Add the salt, oil, Cheddar cheese, pepper, caraway
  seeds, garlic powder and 1-1/4 to 1-1/2 ups whole wheat flour. Mix well and
  let the dough rest for 5 minutes.
  
  Pat out the dough onto a baking sheet for 1 large pizza or divide the dough
  in half and make two medium-size pizzas.
  
  Top with the pizza sauce, oregano, vegetables and mozzarella.  Bake in a
  400 degree oven for 15 to 20 minutes.
  
  Serves 8
  
  One Serving = Calories: 305 Carbohydrates: 33 Protein: 18 Fat: 12 Sodium:
  430 Potassium: 378 Cholesterol: 31
  
  Exchange Value: 2 Medium-Fat Meat Exchanges + 2 Bread Exchanges + 1
  Vegetable 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) v7.06
 
      Title: Holiday Cranberry Rolls
 Categories: Breads, Diabetic
   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) v7.06
 
      Title: Yugoslavian Christmas Bread "potika"
 Categories: Breads, Yugoslavian, Chocolate, Diabetic
   Servings: 15
 
    3/4 c  Milk
    1/4 c  Sugar
      1 pk (or 1 tablespoon) Active Dry
           -Yeast
    1/2 c  Unbleached All-Purpose Flour
      1 c  Whole Wheat Flour
    1/4 ts Salt
      2 tb Vegetable Oil
      1    Egg
    1/2 c  Walnuts, chopped
      2 oz Semisweet Chocolate, grated
           --or-
      1 oz Unsweetened Chocolate + 1
           -teaspoon sugar
 
  Heat the milk to 105 degrees.  Cool.  Add the 1 teaspoon of sugar and
  yeast. Stir to dissolve. Set aside until foamy, about 5 minutes.
  
  Combine the flours, 1/4 cup sugar, salt, oil and egg in a mixing bowl. Beat
  in the milk mixture.  Mix well.
  
  Transfer the dough to a lightly-floured board; knead for 2 minutes, or
  until smooth and elastic. Shape into a ball and place in a lightly-oiled
  bowl. Cover with a damp towel and let rise in a warm place for 30 to 45
  minutes, or until doubled.
  
  Meanwhile, combine the nuts and chocolate in a bowl.
  
  When the dough has doubled, punch it down and roll into a 1/4-inch-thick
  rectangle.  Spread the chocolate-nut mixture over the dough.  Roll up jelly
  roll style.  Place the roll on a lightly-oiled baking pan or in a 9- by 5
  inch bread pan.  Cover with a damp towel and let rise in a warm place for
  20 to 30 minutes.  Bake in a 350-degree oven for 30 to 40 minutes.  Cool on
  a wire rack.
  
  Serves 15
  
  One Serving = Calories: 124 Carbohydrates: 14 Protein: 3 Fat: 7 Sodium: 44
  Potassium: 104 Cholesterol: 19
  
  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) v7.06
 
      Title: French Breakfast Puffs
 Categories: Breads, Breakfast
   Servings:  6
 
    1/3 c  Sweet butter, cubed
    1/2 c  Sugar
      1    Egg
  1 1/2 c  Flour
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/4 ts Nutmeg
    1/2 c  Milk
    1/4 lb Melted butter
    1/2 c  Sugar
      1 ts Cinnamon
 
  Sift together the flour, baking powder, salt and nutmeg.
  
  Use Food Processor.  Insert steel blade, add butter, and sugar using the
  on/off method cream together, add egg and mix well.
  
  Feed alternately through the tube the dry ingredients and milk.  Be sure
  that the milk is the last ingredient to be added.  Fill greased muffin tin
  2/3 full.  Preheat oven to 350 degrees, bake 20-25 minutes, until golden
  brown.  Remove from muffin tin and roll in melted butter, then in mixture
  of 1/2 cup sugar and 1 tsp. cinnamon.
  
  Do not roll the puffs you do not plan to use immediately.  These can be
  frozen or refrigerated and when reheated roll in the butter and sugar
  mixture.  The puffs will get hard and crusty if rolled in the butter then
  reheated.  Serve hot.
  
  "Sinfully delicious.  We serve these with homemade butter and coffee to our
  guests."  Linda Hughes, Sanger Tx
  
  From: New Jersey Quarter Horse Champion Recipes Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Spinach Bread
 Categories: Breads
   Servings:  6
 
      1 c  Bisquick flour
    1/4 c  Oil
      3    Eggs
      1 tb (about) chopped onion
      1 c  Mozzarella cubed, (about 2
           Thick slices cubed)
    1/2 c  (about) Romano or Parmesan
           Grated cheese
           Less than full pkg. frozen
           Chopped spinach (thaw and
           Squeeze)
 
  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.
  
  From: Millie Biunno New Jersey Quarter Horse Champion Recipes Shared By:
  Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: A.C.'s Potato Rolls
 Categories: Creole, Breads
   Servings: 72
 
      1 pk Active dry yeast
    1/2 c  Water,warm(105-115'F.)
      1 c  Milk,scalded
      1 c  Potatoes,mashed
    2/3 c  Vegetable shortening
      2 ts Salt
      2    Eggs,well beaten
      8 c  Flour,all-purpose
           Butter,melted
 
  1. Soften yeast in water.
  
  2. Place potatoes, sugar, shortening and salt in large bowl; stir in
  scalded milk.
  
  3. Let cool to lukewarm; add eggs and yeast; mixing well.
  
  4. Sift about 6 cups flour into mixture; stir until dough is stiff enough
  to knead.
  
  5. Turn out onto lightly floured surface; knead, gradually adding flour
  until dough doesn't stick to hands and is smooth and elastic.
  
  6. Shape dough into ball; place in greased bowl; turning dough to bring
  greased surface to top.
  
  7. Cover with towel; let stand in warm, draft-free place until doubled.
  
  8. Shape dough into rolls; place in greased muffin cups and let rise until
  double.
  
  9. Bake in preheated 400'F. oven 15 to 20 minutes; cool on racks.
  
  10. Brush tops with melted butter.
  
  NOTE: For interesting variations, use mashed sweet potatoes or squash
  instead of regularpotatoes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Annie Mae Jones' Buttermilk Biscuits
 Categories: Breads
   Servings: 18
 
      3 c  Flour,all-purpose,sifted
      1 ts Salt
    1/2 ts Baking soda
      3 ts Baking powder
    2/3 c  Shortening
      1 c  Buttermilk
      4 tb Butter (opt)
 
  1. Preheat oven to 450'F.
  
  2. Sift flour, salt, soda, and baking powder into mixing bowl. Cut in
  shortening, using 2 knives, a pastry cutteror your hands dusted with flour.
  Add sufficient buttermilk to make a soft dough. Knead lightly and turn out
  onto a lightly floured board. Roll out to 1/2" thickness and cut with
  biscuit cutter into rounds. Place rounds not touching - for crisper
  biscuits - or close together - for softer biscuits - on ungreased baking
  sheet. Brush with melted butter if desired and bake in preheated oven 12-15
  minutes, or until firm and lightly browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Annie Mae Jones' 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) v7.06
 
      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) v7.06
 
      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) v7.06
 
      Title: Betty Carter's Quick Corn Bread
 Categories: Breads
   Servings:  6
 
      1 tb Butter
    3/4 c  Cornmeal,yellow or white
    1/2 ts Salt
    1/2 ts Baking soda
      1    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) v7.06
 
      Title: Bacon/Peanut Butter Corn Bread
 Categories: Breads
   Servings:  8
 
     12    Bacon slices
      2 c  Cornmeal,self-rising
      2 tb Sugar
    1/2 c  Peanut butter
      2    Eggs,beaten
      1 c  Milk
      3 tb Oil
 
  1. In a heavy 10" skillet cook bacon until golden and crisp. Drain on paper
  toweling; set aside. Pour off all but about 1 teaspoon bacon fat from pan.
  Place pan in oven, then set oven temperature to 425'F.
  
  2. Stir together cornmeal and sugar. Cut in peanut butter until crumbly.
  Blend together eggs, milk, oil, and crumbled bacon. Add al at once to
  cornmeal mixture, stirring just until blended, and pour mixture into hot
  skillet. Return to oven and bake 15-20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Annie Mae's Georgia Date-Pecan Bread
 Categories: Breads
   Servings:  1
 
    1/2 c  Dates,dried,finely chopped
      1    Egg
      1 c  Sugar
      2 tb Butter,melted
      2 c  Flour,all-purpose,sifted
      3 ts Baking powder
    1/4 ts Baking soda
    3/4 ts Salt
    1/2 c  Orange juice
    1/4 c  Water
      1 c  Pecans,chopped
 
  Soak dates for 2 hours in water, then drain and dry on paper toweling. In a
  bowl, mix egg, sugar, and butter. Sift flour with baking powder, baking
  soda, and salt. Add dry ingredients alternately with orange juice and
  water, beginning and ending with dry ingredients. Stir in dates and pecans
  and beat until well blended. Pour mixture into a greased 9x5x3" loaf pan.
  Bake in a preheated 350'F. oven for about 2 hours, or until bread tests
  done in the center. Unmold and cool on a rack. This keeps well and is
  excellent fora morning coffee party.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Everybody's Favorite Carrot-Peanut Butter Bread
 Categories: Breads
   Servings:  1
 
      1 c  Brown sugar,firmly packed
    1/2 c  Peanut butter,chunky style
    1/2 c  Peanut oil
      2    Eggs
      2 c  Carrots,peeled,shredded
      1 ts Vanilla
  1 3/4 c  Flour,enriched
      1 ts Baking powder
      1 ts Baking soda
    1/4 ts Salt
    1/4 ts Allspice
    1/4 ts Nutmeg
    1/2 c  Milk
 
  1. Preheat oven to 350'F.
  
  2. Grease 1 loaf pan 9x3x2". Cream together sugar, peanut butter, peanut
  oil, and eggs; add carrots and vanilla. Blend flour, baking powder, baking
  soda, salt, allspice, and nutmeg. Alternately add flour mixture and milk to
  creamed mixture. Turn into prepared pan and bake in preheated oven for 70
  minutes. Cool 10 minutes in pan, remove from pan, and cool on rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Georgian Cheese Pastries
 Categories: Breads, Russian
   Servings: 24
 
MMMMM------------------------------PASTRY-----------------------------------
  1 1/2 c  Flour,all-purpose
    1/2 ts Salt
    1/2 ts Cream of tartar
     10 tb Butter,unsalted,cold
    1/4 c  Water,ice

MMMMM--------------------------CHEESE FILLING-------------------------------
      1    Egg
      1 c  Muenster cheese,shredded
      1 c  Cheddar cheese,shredded
      3 tb Parmesan cheese,grated
    1/4 c  Parsley,chopped
      2 tb Chives,chopped
      2 tb Mint,chopped
 
  1. Prepare Pastry: Place flour, salt, cream of tartar and butter in food
  processor. Whirl until texture of coarse meal. Add water. Whirl just until
  combined and mixture begins to mass together. Place on plastic wrap,
  flatten to a disk, and wrap airtight. Refrigerate at least 1 hour or up to
  30 days.
  
  2. Roll dough on floured surface to 1/8" thickness. Cut out 24 circles with
  3" round cookie cutter, rerolling scraps; or trace around 3" water glass.
  Pleat edges of circles and fit in bottom of muffin tins.
  
  3. Prepare Filling: Beat egg in bowl. Add Meunster, Cheddar, Parmesan,
  parsley, chives and mint. Spoon 2 teaspoons filling in each pastry shell;
  spread level. (Can be prepared up to 3 hours ahead and refrigerated.)
  
  4. Bake in preheated hot oven (425'F) for 12-15 minutes or until the
  filling is golden brown and the pastry begins to color. Remove from tins;
  cook on rack. Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Kulich
 Categories: Breads, Russian
   Servings: 24
 
    1/3 c  Raisins,golden
      3 tb Rum
    1/2 c  Sugar
      1 pk Active dry yeast(1/4 oz)
    1/2 c  Water,warm(105-115')
      6 tb Butter,softened(3/4 stick)
      3    Eggs
      2 tb Vanilla
      3 tb Milk,powdered
    3/4 ts Salt
    1/8 ts Saffron,ground (optional)
  4 3/4 c  Flour,all-purpose
    1/4 c  Almonds,slivered
    1/4 c  Orange peel,chopped,candied

MMMMM---------------------------SUGAR GLAZE--------------------------------
      1 c  Confectioners' sugar
           Reserved soaking rum
      2 ts Lemon juice
      1 ts Water
 
  1. Soak raisins in rum for at least 30 or overnight.
  
  2. Combine 1/2 teaspoon sugar along with yeast and water in small bowl. Let
  stand until foamy, about 5 minutes.
  
  3. Beat together remaining sugar, butter, eggs, vanilla, powdered milk,
  salt and saffron, if using, and yeast mixture in large bowl with mixer
  until blended. Add 2 cups of the flour and 1 tablespoon of soaking rum,
  beating for 2 minutes at high speed.
  
  4. Drain raisins and reserve rum for glaze. Stir raisins, almonds and
  orange peel into dough with wooden spoon. Stir in enough of remaining flour
  to form a soft dough. Turn out onto floured surface and knead until smooth
  and elastic, about 5 minutes.
  
  5. Place dough in greased bowl, turning to coat. Cover; let rise in warm
  spot for 1 1/2-2 hours, until doubled. Grease well two 1 lb. coffee cans.
  Line bottoms with rounds of waxed paper.
  
  6. Turn dough out onto floured surface. Punch down; knead a few turns.
  Divide in half and place in prepared cans. (They should be about two-thirds
  full.) Let rise, covered, for about 1 1/2 hours, or until it has risen to
  top of can.
  
  7. Preheat oven to moderate (350'F). Brush tops of breads lightly with
  water.
  
  8. Bake in lower third of preheated moderate over (350'F) for 35-40 minutes
  or until golden brown on top and long skewer inserted in center comes out
  clean. Check after 25 minutes and tent with foil if browning too quickly.
  
  9. Using oven mitts, carefully remove the bread from the cans, supporting
  top of bread and twisting off can. Cool upright on wire rack to room
  temperature. Drizzle glaze over breads. Garnish with candied orange peel
  and slivered almonds, if you wish.
  
  SUGAR GLAZE: Stir together confectioners' sugar, reserved soaking rum,
  lemon juice and water as need, in small bowl until good drizzling
  consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Banana Wheat-Germ Bread
 Categories: Breads
   Servings: 16
 
      1 c  Whole-wheat flour
    1/2 c  Unbleached white flour
    1/3 c  Wheat germ
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  Unsalted margarine,softened
    3/4 c  Light brown sugar,firm pack
      1    Egg
  1 1/4 c  Mashed ripe banana*
    1/4 c  Plain yogurt
 
  * - about 3 large
  
  1. Preheat oven to 350'F. Coat inside of 9x5" loaf pan with nonstick
  vegetable-oil cooking spray. Stir together whole-wheat flour, white flour,
  wheat germ, baking soda and salt in small bowl until well mixed.
  
  2. Beat together margarine and sugar in medium-size bowl until light and
  fluffy. Beat in egg. Stir together banana and yogurt in another bowl until
  well blended. Mix the banana mixture alternately with the flour mixture, in
  batches, into the margarine mixture; stir just until combined. Spread the
  batter in the prepared pan.
  
  3. Bake in preheated 350'F. oven 60-65 minutes or until wooden pick
  inserted in center comes out clean.
  
  4. Cool in pan on wire rack 10 minutes. Remove bread from pan to wire rack
  to cool to room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Asparagus Breadsticks
 Categories: Breads, Appetizers
   Servings: 18
 
      2    Bread dough loaves*
      1    Large egg white
    1/4 c  Grated Parmesan cheese
      1 ts Dried tarragon leaves
      1 ts Dried dill weed
 
  * - frozen white or whole wheat, thawed
  
  Set loaves on a floured board and pat each loaf into a 5x10" rectangle.
  Cover lightly with plastic wrap and let rinse until puffy, 45 minutes to 1
  hour.
  
  Cut each loaf crosswise into 9 equal pieces. Pick up the ends of each
  piece, and stretch it to the length of a 12x15" greased baking sheet and
  set on pan; if dough snaps back, let rest a few minutes, then stretch
  again. Repeat to make each stick, spacing about 1 1/2" apart.
  
  With scissors at a 45' angle, snip dough to make cuts about 1/2" apart
  along about 4" of 1 end of each stick.
  
  Beat egg white until slightly frothy; brush dough lightly with egg white.
  Mix cheese, tarragon, and dill. Sprinkle evenly over dough.
  
  Bake in a 350' oven until breadsticks are browned, 20-25 minutes. (If using
  1 oven, switch pan positions halfway through baking; chill remaining pans
  of dough until oven is free.) Transfer breadsticks to racks.
  
  Serve warm or cool. If you make sticks ahead, let cool, package airtight,
  and hold up to 4 hours, or freeze. To recrisp, bake breadsticks (thawed, if
  frozen), uncovered, on pans in a 350' oven until warm, about 5 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cinnamon Butterfly Rolls
 Categories: Breads
   Servings: 18
 
    1/2 c  Sugar
      1 ts Salt
      1 pk Active dry yeast
  4 1/3 c  Flour,all-purpose
      1 c  Milk
           Butter or margarine
      2 ts Vanilla extract
      2    Eggs
    1/2 c  Brown sugar,packed
    1/2 c  Pecans,chopped
    1/2 c  Raisins,dark seedless
      1 ts Cinnamon,ground
 
  1. In large bowl, combine sugar, salt, yeast and 1 cup flour. In 1-quart
  saucepan over low heat, heat milk and 1/2 cup butter or margarine (1 stick)
  until very warm (120-130'F). Butter or margarine does not need to melt.
  
  2. With mixer at low speed, gradually beat liquid into dry ingredients just
  until blended. Increase speed to medium; beat 2 minutes. Beat in vanilla
  extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2
  minutes scraping bowl often. With wooden spoon, stir in 2 cups flour to
  make a soft dough.
  
  3. Turn dough onto floured surface and knead until smooth and elastic,
  about 10 minutes, working in more flour (about 1/3 cup). Shape into ball;
  place in greased large bowl, turning to grease top. Cover; let rise in warm
  place (80-85'F) until doubled, about 1 1/2 hours.
  
  4. Punch down dough. Turn dough onto lightly floured surface; cut dough in
  half; cover and let rest 15 minutes. Grease 2 large cookie sheets. In small
  bowl, mix brown sugar, pecans, raisins, and cinnamon. In small saucepan
  over low heat, melt 4 T butter or margarine (1/2 stick).
  
  5. With floured rolling pin, roll half of dough into 17 1/2x12" rectangle.
  Brush with half of melted butter; sprinkle with half of brown-sugar
  mixture. From 17 1/2" edge, roll dough jelly-roll fashion; pinch seam to
  sael. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short
  side.
  
  6. Turn wedges short side up. Press handle of wooden spoon across each.
  Repeat with other half of dough.
  
  7. Place rolls 2 inches apart on cookie sheets. Cover; let rise in warm
  place until doubled, about 1 hour.
  
  8. Preheat oven to 350'F. In cup, beat remaining egg; with pastry brush,
  brush rolls. Bake rolls 20 minutes or until golden. Remove rolls from
  cookie sheets; cool on wire racks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Chocolate Apple Bread
 Categories: Breads
   Servings: 16
 
MMMMM-----------------------------TOPPING----------------------------------
      1 tb Sugar
    1/2 ts Cinnamon
    1/2 c  Chopped walnuts or pecans

MMMMM------------------------------BREAD-----------------------------------
      4 c  All-purpose flour
      1 ts Salt
      1 ts Baking powder
      1 ts Baking soda
      1 ts Cinnamon
    1/2 ts Nutmeg
      1 c  Butter,softened
      2 c  Sugar
      4    Eggs
      2 ts Vanilla extract
    1/4 c  Buttermilk
      3 c  Coarsely chopped apples
      1 c  Chopped walnuts
     12 oz Semi-sweet chocolate chips
 
  Topping: In cup, combine sugar, cinnamon and walnuts; set aside.
  
  Bread: 1. Preheat oven to 350'F. Grease two 9x5x3" loaf pans. In small
  bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg;
  set aside. 2. In large bowl, beat butter and sugar until creamy. Add eggs
  and vanilla extract; mix well. Gradually beat in flour mixture alternately
  with buttermilk. Stir in apples, walnuts, and chocolate chips. Pour into
  prepared pans. Sprinkle with topping. 3. bake 50-60 minutes until cake
  tester inserted in center comes out clean. Cool 15 minutes; remove from
  pans. Cool completely. Makes 2 loaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cranberry Banana Bread
 Categories: Breads
   Servings:  8
 
  2 2/3 c  Sugar
      1 c  Water
      4 c  Fresh cranberries
  1 3/4 c  Sifted flour
    1/2 ts Salt
      2 ts Baking powder
    1/4 ts Baking soda
    1/3 c  Butter,melted
      2    Eggs,beaten
    1/2 c  Chopped walnuts
      1 c  Mashed banana
    1/4 c  Cranberry juice,reserved
           -from cooked berries,option
      2 tb Granulated sugar,optional
      2 tb Grand Marnier,optional
 
  From "The California Heritage Cookbook," the Junior League of Pasadena.
  
  In a large saucepan, bring 2 cups sugar and the water to a boil, stirring
  to dissolve the sugar. Add the berries and simmer over low heat for 10
  minutes or until berries pop open. Cool. Drain the berries, reserving the
  juice and measuring 1 cup of berries for use in the bread.
  
  Sift together the flour, salt, baking powder and baking soda. In a large
  bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana and berries.
  Add the flour mixture to the berry mixture, stirring until blended. Pour
  the mixture into a greased and lightly floured 9x5x3: loaf pan. Bake in a
  preheated, 350'F. oven for 1 hour or until a toothpick inserted in the
  center comes out clean.
  
  For a topping (optional) combine the cranberry juice, 2 tablespoons sugar
  and the Grand Marnier in a small saucepan and stir over low heat until
  heated through. Poke a few holes in the baked loaf and pour on the topping.
  Cool 10 minutes in the pan. Turn the loaf out on a rack and cool
  completely. Wrap in foil and store one day before slicing. Makes 1 loaf.
  
  Nutritional analysis per serving: 360.4 calories; 8.6 grams total fat; (3.8
  grams saturated fat); 4 grams protein; 22.4 grams carbohydrates; 71.7
  milligrams cholesterol; 169.4 milligrams sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Apple Strudel (Apfelstrudel)
 Categories: Penndutch, Breads
   Servings:  1
 
  2 1/2 c  Flour
      1 ts Salt
      2 tb Shortening
      2    Egg, slightly beaten
    1/2 c  Water, warm
      5 c  Apple, sliced
      1 c  Brown sugar
    1/2 c  Raisins
    1/2 c  Nuts, chopped
      3 tb Butter, melted
    1/2 ts Cinnamon
      1    Lemon, grated rind of
 
  Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the
  eggs and water. Knead well, then throw or beat dough against board until it
  blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the
  kitchen table with a small white cloth and flour it. Put dough on it. Pull
  out with hands very carefully to thickness of tissue paper. Spread with
  mixture made of the sliced apples, melted butter, raisins, nuts, brown
  sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4
  inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and
  continue to bake about 20 minutes. Let cool. Cut in slices about 2 inches
  wide.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Cinnamon Buns (The Famous Dutch Sticky Buns)
 Categories: Penndutch, Breads
   Servings:  1
 
      1 c  Milk, scalded
    1/2 c  Raisins, chopped
      2 tb Currants
    1/2 ts Cinnamon
           Brown sugar
      2 tb Citron, finely chopped
    1/2 c  Yeast
           *dissolved in:
    1/4 c  Water, warm
      3 c  Flour
    1/2 ts Salt
      3 tb Butter
 
  Dissolve yeast in warm water and add to milk which has been allowed to
  become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead
  thoroughly until it becomes a soft dough. Place the dough in a buttered
  bowl and butter the top of the dough. Cover bowl and put in a warm place.
  Permit it to stand until the dough becomes three times its original size.
  Roll until it is one fourth of an inch in thickness, brush with butter and
  spread with the raisins, currants, citron, brown sugar and cinnamon. Roll
  as a jelly roll and cut into slices 3/4 inch thick. Place slices in
  buttered pans, spread well with brown sugar, and bake at 400-F for 20
  minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Coffee Cake (Kaffee Kuchen)
 Categories: Penndutch, Breads
   Servings:  1
 
    1/2 c  Butter
      1    Egg, separated
      1 c  Sugar
      2 c  Milk
  6 1/2 c  Flour
      1 c  Yeast
           *dissolved in:
    1/3 c  Water, lukewarm
           Butter, melted
           Brown sugar
 
  Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk.
  Add to this the lukewarm milk, alternately with the flour and the dissolved
  yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this
  mixture to rise over night. Flour a bake-board and take out large spoonfuls
  of the dough to which just enough flour has been added to permit it to be
  rolled into flat cakes. Spread on well-greased pie tins and when light
  (about 1-1/2 hours) brush melted butter over the top and strew thickly with
  brown sugar. If preferred, spread "rivels" on top by combining 1/2 cup
  sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on
  top of cakes. Bake at 400-F about 20 minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Dutch Schnecken
 Categories: Penndutch, Breads
   Servings:  1
 
      1 c  Yeast
           *dissolved in:
      1 c  Water, warm
      5 tb Sugar
    1/2 ts Salt
      2 c  Milk, warm
      2    Egg, well beaten
    1/2 c  Butter, melted
           Flour
           *topping:
      4 tb Sugar
      4 tb Butter
  1 1/2 ts Cinnamon
 
  Dissolve the yeast cake and add one Tbsp of the sugar and the salt and
  enough flour to stiffen to a sponge. Let rise for one hour, then add the
  rest of the ingredients, using enough sifted flour to make a soft sponge.
  Let rise again, then roll out dough on a floured board and cover with a
  mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a
  jelly roll and cut in 2 inch pieces. Place on well-greased pans and let
  rise for a third time, then bake at 400-F for 20 minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Fastnacht Potato Cake
 Categories: Penndutch, Breads
   Servings:  1
 
      2    Potato
      2    Egg
      1 c  Sugar
      1 ts Salt
    1/4 ts Nutmeg
    1/2 c  Lard
           *or:
    1/2 c  Other shortening
      1 c  Yeast
           *dissolved in:
    1/2 c  Water, warm
           Flour
 
  Boil the pared potatoes in enough water to cover them. Drain off the potato
  water and save. Mash the potatoes and beat lightly. Measure the potato
  water and add more water, if necessary, to make 1 1/2 pints. Combine with
  the rest of the ingredients, using enough flour to make a rather stiff
  batter. Cover and let rise in a warm place until morning. Knead in the
  morning, adding as much flour as is necessary. Let rise again. Spread on
  well-greased tins and when light (about 1-1/4 hours) brush melted butter
  over top. Strew with "rivels" made by combining 1/2 cup sugar, 1/2 cup
  flour, and 2 Tbsp butter.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Potato Sponge Bread
 Categories: Penndutch, Breads
   Servings:  1
 
      4 md Potato
      2 tb Sugar
      1 tb Salt
      1 c  Yeast
           *dissolved in:
    1/2 c  Water, lukewarm
      4 c  Flour, bread
 
  Pare and boil the potatoes and while hot, mash finely and rub through a
  sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour
  into the mixture, beating well. Add more flour to form soft dough. Turn
  onto a floured board and knead. Return to bowl, cover and let rise over
  night. In the morning, form into loaves, let rise until light and bake at
  350-F for 45 to 50 minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Small Coffee Cakes (Kleina Kaffee Kuchen)
 Categories: Penndutch, Breads
   Servings:  1
 
    1/2 c  Butter and other shortening,
           -ixed
      2    Egg
      2    Egg yolk
      3 tb Sugar
    1/2 c  Cream
      2 c  Flour, sifted
      1 c  Yeast
           *dissolved in:
        c  Milk, lukewarm
    1/2 ts Salt
 
  Cream the butter, sugar and salt and add the eggs and egg yolks one at a
  time, beating well after each addition. To the dissolved yeast, add 3 Tbsp
  of the flour and mix well. Combine with the first mixture. Add the
  remaining flour and cream alternately. Grease and flour muffin tins and
  fill 2/3 full of the dough. Set pans in a warm place until dough has risen
  to the tops of the pans. Bake at 400-F about 25 minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Streusel Kuchen
 Categories: Penndutch, Breads
   Servings:  1
 
    1/2 c  Potato, mashed
    1/2 c  Potato water
    1/2 c  Butter and other shortening,
           -ixed
    1/2 c  Sugar
  3 1/2 c  Flour
      1 c  Yeast
           *dissolved in:
    1/2 c  Water, lukewarm
      2    Egg, well beaten
    1/2 c  Sugar
  1 1/2 c  Flour
           *topping:
      1 c  Flour
    1/2 c  Sugar
      1    Egg yolk, well beaten
 
  Mix together the mashed potatoes, potato water, shortening and sugar. Add
  to this about 3 1/2 cups flour and the dissolved yeast. Set this dough
  aside to rise in a warm place over night. The following morning add the
  eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a
  warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and
  place in greased oblong pans. When cakes are ready to be put into the oven,
  brush top of cake with melted butter. Strew over the tops of the cakes the
  topping mixture. This mixture should be rubbed through a coarse sieve. Bake
  at 400-F about 20 minutes.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: GARLIC-CHEESE BREAD
 Categories: Breads
   Servings:  6
 
      1    Long loaf of Italian bread
           - or French bread,
           - (about 10 oz)
    1/2 c  Unsalted butter
           - slightly softened
      2 md Garlic cloves
           - peeled and crushed
      2 tb Freshly grated Parmesan
    1/2 ts Crumbled marjoram
    1/2 ts Crumbled basil
    1/4 ts Freshly ground black pepper
 
  PREHEAT THE OVEN TO 350F. Using a sharp, serrated knife, cut the bread down
  to--but not through--the bottom crust, making slices about 1-inch thick.
  Cream the butter with the garlic, cheese, marjoram, basil and pepper.
  Spread both sides of each slice of bread with the mixture. Wrap the bread
  in a large square of heavy-duty aluminum foil and bake it for 45 minutes.
  Unwrap the bread and serve while very hot.
  
  JEAN ANDERSON
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: BUTTERMILK SCONES
 Categories: Breads
   Servings: 18
 
      3 c  Flour
    1/3 c  Sugar
  2 1/2 ts Baking powder
    1/2 ts Baking soda
    3/4 ts Salt
     12 tb Butter
      1 c  Buttermilk
    3/4 c  Currants
      1 ts Grated orange rind
           -(orange part, or zest only)

MMMMM------------------------------GLAZE-----------------------------------
      1 tb Heavy cream
    1/4 ts Cinnamon
      2 tb Sugar
 
  PREHEAT THE OVEN TO 425F. Use an ungreased baking sheet. Combine the flour,
  sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with
  a fork to mix and aerate. Add the butter and cut into the flour mixture,
  using a pastry blender or two knives, or work in, using your fingertips,
  until the mixture looks like fresh bread crumbs. Add the buttermilk,
  currants and orange rind. Mix only until the dry ingredients are moistened.
  Gather the dough into a ball and press so it holds together. Turn the dough
  out onto a lightly floured surface. Knead lightly 12 times. Pat the dough
  into a circle 1/2-inch thick.
  
  TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar;
  stir to blend. Brush the dough with the glaze. Cut the dough into 18
  pie-shaped pieces. Place the scones 1 inch apart on the baking sheet. Bake
  for about 12 minutes or until the tops are browned. Serve hot.
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: RAISED WAFFLES
 Categories: Breads, Breakfast
   Servings:  4
 
    1/2 c  Warm water
      1 pk Dry yeast
      2 c  Milk; warmed
    1/2 c  Butter; melted
      1 ts Salt
      1 ts Sugar
      2 c  All-purpose flour
      2    Eggs
    1/4 ts Baking soda
 
  USE A RATHER LARGE mixing bowl--the batter will rise to double its original
  volume. Put the water in the mixing bowl and sprinkle in the yeast. Let
  stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar and
  flour to the yeast mixture and beat until smooth and blended. You can use a
  hand-rotary beater to get rid of the lumps. Cover the bowl with plastic
  wrap and let stand overnight at room temperature. Just before cooking the
  waffles, beat in the eggs, add the baking soda, and stir until well mixed.
  The batter will be very thin. Pour about 1/2-to-3/4 cup batter into a very
  hot waffle iron. Bake the waffles until they are golden and crisp. This
  batter will keep well for several days in the refrigerator.
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: STOLLEN
 Categories: Breads, German
   Servings:  2
 
    1/2 c  Chopped candied citron
    1/4 c  Chopped candied angelica
    1/2 c  Golden raisins
           :Boiling water
      8 tb Butter
      2 pk Dry yeast
      1 c  Milk; warmed
      1 ts Salt
      2    Eggs; slightly beaten
    2/3 c  Granulated sugar
    1/2 ts Mace
    1/4 ts Ground cardamom
  5 1/2 c  All-purpose flour (about)
    3/4 c  Chopped blanched almonds
      2 tb Confectioners' sugar
 
  PREHEAT OVEN TO 350F. Combine the citron, angelica and raisins in a small
  bowl, pour boiling water over to cover, then stir and let stand. Melt the
  butter and let cool to lukewarm. Sprinkle the yeast over the milk in a
  large bowl, stir, and let stand a few minutes to dissolve. Add the salt,
  eggs, butter, granulated sugar, mace and cardamom, and mix well. Add 2 cups
  of the flour and beat vigorously until smooth. Add 3 more cups flour, 1 cup
  at a time, beating well after each. After adding the last cup, beat until
  the dough holds together in a shaggy ball. Turn out onto a lightly floured
  surface and knead for a minute or 2, sprinkling on more flour if necessary
  to keep it from being too sticky. Let rest for 10 minutes. Drain the fruits
  and raisins in a strainer and press firmly to remove excess water.
  
  Sprinkle the fruit and nuts over the dough, and resume kneading until the
  dough is smooth and elastic. Add a little more flour as necessary to keep
  it from being too sticky. Place in a greased bowl, and turn the dough about
  to coat all surfaces. Cover and let rise until double in bulk. (This dough
  is especially rich, and the first rise might take as long as 3 hours,
  depending on the temperature of your kitchen.) Punch the dough down and
  divide in half. Shape and pat each piece into an oval about 10 inches long
  and 4 1/2 inches at the widest part. Fold almost in half the long way,
  bringing the upper edge only about 2/3 of the way over, so the bottom edge
  extends beyond the top. Place the loaves on a greased baking sheet, leaving
  several inches between them. Cover lightly and let rise for 45 minutes.
  Bake in a preheated 350F oven for about 40-to-45 minutes, until nicely
  browned. Remove from the oven and dust with the confectioners' sugar
  sprinkled through a sieve, then transfer to racks to cool.
  
  Makes 2 Loaves
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      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) v7.06
 
      Title: CRANBERRY-NUT BREAD
 Categories: Breads
   Servings: 18
 
  1 1/3 c  Flour
      1 ts Baking soda
  1 1/4 ts Salt
    3/4 c  Sugar
      1    Orange; grated peel only
      6 tb Butter; cut into 1" pieces
      2 lg Eggs
      1    Orange; Juice only
  1 1/4 c  Fresh cranberries, chopped
      1 c  Walnuts or pecans, chopped
 
  PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line with a
  strip of wax paper, greased; or place 18 paper muffin cups in muffin tins.
  Mix together the flour, baking soda and salt. Put the sugar and orange peel
  in a bowl, food processor or mixer, along with the butter, eggs and 1/2 cup
  of the orange juice. Beat or process until smooth. Add the cranberries,
  nuts and the flour mixture, beating until just combined. Pour into the pan
  or cups. Bake 1 hour for the loaf and 30 minutes for the muffins. Remove
  from pan. Cool on a wire rack.
  
  Makes 1 Loaf or 18 Muffins
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: DALE MURPHY BREAD
 Categories: Breads
   Servings:  8
 
MMMMM------------------------------DOUGH-----------------------------------
  2 1/2 c  Bread flour (or more)
      1 pk Rapid-rise yeast
      1 tb Sugar
      1 ts Salt
    2/3 c  Water, heated to 125F
      3 tb Butter
      1    Egg

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

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

MMMMM-------------------HOMEMADE GARLIC & HERB CHEES------------------------
      1 lb Cream cheese
           - at room temperature
      1 lb Butter; at room temperature
      4    Garlic cloves; chopped
      3 tb Fresh chopped herbs; such as
           -basil, chives, marjoram
           -or thyme
           Salt; to taste
           Freshly ground pepper
           - to taste
 
  This savory bread is filled with meat, cheese, herbs and olives and is
  perfect for a trip to the ball park. It was named for Dale Murphy, a former
  player for the Atlanta Braves.
  
  IN FOOD PROCESSOR OR mixing bowl, combine 1 1/2 cups of the bread flour,
  yeast, sugar and salt. Add the water, butter and egg to the yeast mixture.
  Process or knead, adding enough flour in 1/2-cup increments, to make a soft
  dough. Knead until elastic and smooth, 1 minute in a food processor or 10
  minutes in a mixer or by hand. Place in oiled plastic bag or turn in
  greased bowl, cover with plastic wrap and let rest 15 minutes or, if you
  have time, let it double. On a lightly floured board, roll the dough to a
  14-by-10-inch rectangle. Place on a greased baking sheet. Spread pesto
  sauce down the center third of dough, lengthwise. Dot with olives,
  mozzarella and Garlic-and-Herb Cheese. Top with ham strips and sprinkle
  with peppers and sun-dried tomatoes.
  
  TO ENCASE FILLING, cut the unfilled dough diagonally on each side to 1-inch
  strips down the length of each side of the dough. Criss-cross the strips,
  bringing one strip over the center from one side, then a strip from the
  other, until the length of the filling is encased with the overlapping
  strips. Let double, uncovered, in a warm place for half hour. Preheat oven
  to 400F. Combine egg and water and brush the glaze on the loaf. Bake until
  done, about 25 minutes. Remove from pan and cool on wire rack before
  slicing. Serve warm or at room temperature.
  
  HOMEMADE GARLIC AND HERB CHEESE: Blend the cream cheese, butter and garlic
  in a food processor until smooth. Add the herbs and combine. Salt and
  pepper to taste. Can be made one week ahead, covered tightly, and
  refrigerated. Makes about 2 1/2 to 3 cups.
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: EARLY-BIRD BUTTERMILK PANCAKES
 Categories: Breads, Breakfast
   Servings:  5
 
  1 1/2 c  Flour
      1 tb Sugar
    1/2 ts Salt
  2 1/4 ts Baking powder
    1/2 c  Buttermilk
    2/3 c  Milk
      1    Egg; beaten
      2 tb Cooking oil
           Oil for pan
    1/2 c  Milk; as needed for thinning
 
  SIFT TOGETHER THE FLOUR, sugar, salt and baking powder. Beat together the
  buttermilk, milk, beaten egg and oil. Pour the liquid into the dry
  ingredients and stir until well mixed. A few small lumps in the mixture
  will cook out. The first pancake is a test pancake. The batter should be
  thin for pancakes, so thin the batter if necessary with milk (not
  buttermilk). The pan should be lightly oiled and hot enough to make a
  sprinkling of water dance, not just sit and sizzle. Ladle about 1/8 cup of
  the batter into the hot pan. When the top of the pancake is full of bubbles
  and the bottom is golden, turn the pancake. Cook on the second side until
  done.
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: FENNEL-RAISIN ROUND
 Categories: Breads
   Servings:  1
 
  2 1/2 c  Bread flour (or more)
      1 pk Active dry yeast
    1/4 c  Warm water (105F-to-115F)
      1 tb Sugar
      4 tb Butter
      2 ts Salt
    1/2 c  Warm milk (105F-to-115F)
      1    Egg; lightly beaten
      1 tb Fennel seeds
    1/3 c  Pine nuts
    1/3 c  Black raisins or currants

MMMMM------------------------------GLAZE-----------------------------------
      1    Egg; beaten, mixed with
      1 ts Water
 
  Earthy and textured, this is great as a snack or at a party. For a party,
  double this to make 1 large or 2 regular loaves.
  
  PREHEAT OVEN TO 350F. In a food processor or mixer bowl, add 2 1/2 cups of
  the flour, sugar, salt, and butter. Dissolve the yeast in the warm water.
  Add the warm milk and yeast mixture. Add the egg. Knead to make a soft
  dough, adding flour if needed. Allow 1 minute in a food processor, using
  the metal blade or 5-to-10 minutes in a mixer using a dough hook. Do not
  over knead. By hand, knead in the fennel seeds, pine nuts and raisins.
  Place in an oiled plastic bag or oiled bowl and turn to coat. Seal or cover
  and let rise until doubled, about 1 hour. Punch down. Shape into a round.
  Let double again. Slash the top. Brush with egg glaze. Bake 1/2 hour or
  until the bottom sounds hollow when tapped. Cool on a rack. This freezes
  well.
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: FOOD PROCESSOR BRIOCHE
 Categories: Breads
   Servings: 10
 
      1 pk Active dry yeast
    1/4 c  Warm water (105F-to-115F)
  2 1/3 c  Bread flour
    1/3 c  Sugar
    3/4 c  Butter
           - cool but not hard-chilled
      3    Eggs

MMMMM------------------------------GLAZE-----------------------------------
      1    Egg yolk; beaten, mixed with
      2 tb Water
 
  GREASE AND FLOUR 10 small fluted 1/3-cup brioche tins. Or use 1 3-cup
  brioche pan. Dissolve yeast and a pinch of sugar in warm water. In food
  processor or mixer, add flour and the rest of the sugar. Beat in the cool
  butter. Add yeast and water; beat in the 3 eggs, 1 at a time. Beat until
  shiny and glossy, and the dough forms long slick strings with an adhesive
  quality. If the food processor turns off, the dough is ready. Place it in
  an oiled plastic bag or oiled bowl; turn to coat. Seal or cover. Let rise
  in a warm place until tripled. Punch down and let rise again covered, in
  the refrigerator for 6 hours or overnight. Take 2/3 of the now-spongy dough
  and, working quickly, form into balls. Put balls in tins. Cut a deep cross
  in the center of each ball. With remaining dough, form small pear-shaped
  knobs. Fit the pointed ends of the knobs into the center of each cross,
  pressing firmly in place. Let rise, uncovered, in a warm place until the
  dough doubles.
  
  PREHEAT OVEN to 375F. Brush dough with egg glaze. Bake 20 minutes, or until
  browned. For a quick brioche, cover dough in the greased bowl with plastic
  wrap and chill for 1 hour in the refrigerator. Grease brioche forms or
  muffin tins. When dough is chilled, knead it with floured hands. It should
  not require any more flour. Shape. Brush all over with glaze. Let double 15
  to 20 minutes, and bake in a 400F oven, about 10 minutes or until brown.
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: GIFT CHRISTMAS KUCHEN
 Categories: Breads
   Servings:  2
 
      1 pk Active dry yeast
    1/4 c  Sugar
    1/4 c  Warm water (105F-to-115F)
    3/4 c  Butter; at room temperature
      1    Lemon; Grated peel only
           -(no white attached)
      1    Orange; Grated peel only
           - (no white attached)
    1/2 ts Dried mace
  1 1/2 tb Ground coriander
           -or anise seed
      1 ts Salt
      2    Eggs; at room temperature
  2 1/2 c  Bread flour (or more)
    3/4 c  Warm milk (105F-to-115F)
 
  If you want to give a friend a special holiday gift, put a bright ribbon
  around this bread. When tightly wrapped, it freezes well for 1 to 2 months.
  
  PREHEAT OVEN TO 350F. Dissolve yeast and 1 teaspoon sugar in warm water.
  Beat 1/2 cup butter in food processor until light. Gradually add remainder
  of sugar as you beat butter. Add lemon and orange peels, mace, coriander
  and salt. Add yeast mixture. Add eggs, 1 at a time, beating well after each
  addition, and then milk. Add enough flour, 1/2 cup at a time, to make soft
  dough. Knead dough until elastic and smooth. Place dough in oiled plastic
  bag or oiled bowl and turn to coat. Seal or cover with plastic wrap and let
  rise at room temperature until doubled, about 1 hour. Turn out dough on
  floured surface, punch down and cut into 2 pieces. Shape each into
  rectangular loaf and place on greased baking sheet. Melt remaining 1/4 cup
  butter and use to lightly brush tops of loaves.
  
  TO PRESENT AS A GIFT: Make paper ribbon strips the width of your gift
  ribbons and tie the bread loosely with the paper strips; secure with paper
  clips, leaving enough room for the breads to rise. The paper will leave
  marks for the position of the gift ribbons. Cover the loaves with plastic
  wrap and let rise in a warm place until doubled, 30-to-40 minutes. Bake
  loaves about 30-to-45 minutes. Remove and place on a rack to cool. Remove
  the paper strips. Replace strips with bright ribbons.
  
  Makes 2 Loaves
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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) v7.06
 
      Title: Irish Potato Bread
 Categories: Breads, Irish
   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) v7.06
 
      Title: Wesley Pitts Pizza Pizza Pizza
 Categories: Breads, Italian
   Servings:  6
 
      1    Wesley's Pitts basic bread
           Recipe
      1 cn (14 1/2 oz) stewed tomatoes
           (the kind with celery,
           Onion, green pepper, etc.)
      2 tb Tomato paste
    1/2 c  Finely chopped onion
      2 cl Garlic, divided
           Oregano
           Basil
           Rosemary to taste
      1 tb Olive oil
           Cornmeal
           Toppings (see below)
 
  Heat the oil in a small saucepan.  Add the onion and half the garlic, and
  saute until tender.  Add the tomatoes and tomato paste, and simmer until
  the tomatoes have broken down somewhat, and the sauce is fairly smooth. Add
  herbs to taste.  At the last minute, stir in the reserved garlic.
  
  Lightly oil a baking sheet, and sprinkle the sheet lightly with cornmeal.
  
  Roll or press the bread dough out to fit the baking sheet (we made a
  rectangle, but if you have a round pizza pan, gopher it)...use your fingers
  to form a slight rim on the dough (you'll need it).
  
  Use a fork to prick the dough to prevent further rising.  Then cover the
  dough with about 4 oz. of grated mozarella, Parmesan or Cheddar cheese. Top
  cheese with the sauce.
  
  Top sauce with the following:  2 paper-thin slices of onion, separated into
  rings; 1/2 sweet green pepper, sliced paper thin; 6-8 sliced fresh
  mushrooms;  6-8 sliced black olives; 3 1/2 oz. thinly sliced pepperoni; 4
  oz. mozarella cheese.
  
  Bake in a VERY hot oven (425-450) until the crust is golden, and the cheese
  is browned and melted.
  
  Feel free to join in here, and add, subtract, whatever until it fits your
  taste.  But one request, please share any/all experiments with us. After
  this, I seriously doubt that take-out pizza will be darkening our doorstep
  any time in the near future.  While there probably was not too much in the
  way of cost savings, the results were FAR superior to anything we can
  purchase locally, and it was FUN.
  
  Kathy in Bryan, TX
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: CHINESE PANCAKES
 Categories: Chinese, Breads
   Servings:  6
 
      2 c  All-purpose flour
    3/4 c  Very hot water (or more)
      2 tb Sesame oil
 
  PUT THE FLOUR into a large bowl. Stir the hot water gradually into the
  flour, mixing all the while with chopsticks or a fork until the water is
  fully incorporated. Add more water if the mixture seems dry. Remove the
  mixture from the bowl and knead it with your hands until smooth. This
  should take about 8 minutes. Put the dough back into the bowl, cover it
  with a clean, damp towel and let it rest for about 30 seconds. After the
  resting period, take the dough out of the bowl and knead it again for about
  5 minutes, dusting with a little flour if it is sticky. Once the dough is
  smooth, form it into a roll about 18 inches long and 1 inch in diameter.
  Take a knife and cut the roll into equal segments. There should be about
  18. Roll each segment into a ball. Take two of the dough balls, dip one
  side of one ball into the sesame oil and place the oiled side on top of the
  other ball. Take a rolling pin, and roll the two together into a circle
  about 6 inches in diameter. It is important to roll double pancakes in this
  way because the resulting dough will remain moist inside and you will be
  able to roll them thinner but avoid the risk of overcooking them later.
  Heat a skillet or wok over a very low heat. Put the double pancake into the
  wok or pan and cook it until it has dried on one side. Flip it over and
  cook the other side. Remove from the pan, peel the pancakes apart and set
  them aside. Repeat this process until all the dough balls have been cooked.
  Steam the pancakes to reheat them, or you can wrap them tightly in a double
  sheet of foil and put them into a pan containing 1 inch of boiling water.
  
  KEN HOM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Pets de Soeurs ( Cinnamon Rolls)
 Categories: 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) v7.06
 
      Title: Apfelpfannkuchen (Apple Pancakes)
 Categories: German, Breads, Desserts, Cakes
   Servings:  4
 
    2/3 c  Flour; Unbleached, Unsifted
      2 ts Sugar
    1/4 ts Salt
      4    Eggs; Large, Beaten
    1/2 c  Milk
      2 c  Apple; Slices
    3/4 c  Butter Or Margarine
      2 tb Sugar
    1/4 ts Cinnamon
 
  Sift together the flour, 2 t sugar, and the salt.  Beat eggs and milk
  together.  Gradually add flour mixture; beat until smooth.  Saute apples in
  1/4 c of butter until tender.  Mixt 2 T sugar and the cinnamon together;
  toss with apples.  Melt 2 T butter in a 6-inch diameter, deep frypan. Pour
  in the batter to a depth of about 1/4-inch.  When set, place 1/4 of the
  apples on top; cover with more batter.  Fry pancake until lightly browned
  on both sides.  Keep warm.  Repeat the procedure 3 times, until all batter
  and apples are used.  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Fladle Uberbacken (Swabian Pancakes)
 Categories: German, Breads, Desserts
   Servings:  6
 
  1 1/4 c  Flour; Unbleached
      3    Eggs; Large
    1/2 ts Salt
      2 c  Milk
      1 ts Vegetable Oil
     16 oz Applesauce; (1 can)
      4 oz Raisins
      1 ts Oil Or Butter;To Grease Dish
      2 tb Sugar
      3 tb Almonds; Sliced and Blanched
      1 tb Butter
 
  Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of
  milk.  Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a
  time).  Heat the applesauce and stir in the raisins.  Divide the sauce
  between the pancakes and spread over each top.  Roll up the pancakes like
  jelly rolls and cut each in half with a sharp knife.  Grease an ovenproof
  dish with oil or butter; place pancakes in the dish, setting them up on the
  cut edges.  Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced
  almonds.  Pour over the pancakes.  Dot with butter.  Place in a preheated
  375 degree F oven and bake for 40 minutes.  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: NORTH-SOUTH ONION PANCAKES
 Categories: Chinese, Breads
   Servings:  8
 
      3 c  Flour, cake or all-purpose
      1 c  Boiling water
    1/4 c  Cold water
           -or more if dough
           -feels too dry
      3 tb Shortening
           Vegetable oil for pan frying

MMMMM-----------------------------FILLING----------------------------------
      3 oz Boneless breast of chicken
           - skinned, diced
    1/2 ts Cornstarch
    1/4 ts Cooking sherry
    1/4 lb Chinese sausage; diced
      1 tb Chinese dried shrimp; minced
      1 ts Vegetable oil
      3 oz Chinese barbecued pork
           - diced
      1 bn Green onions; minced
      1 ts Oyster sauce (optional)
      1 ts Soy sauce
    1/4 ts Sugar
    1/4 ts Salt
 
  MEASURE FLOUR into a large mixing bowl; add boiling water, stirring quickly
  with chopsticks or fork, then add cold water and mix well. Work dough until
  smooth and supple. Roll dough into shape of a ball. Cover well with plastic
  wrap or damp cloth; set aside to rest for 1 hour at room temperature. Place
  the chicken in a small bowl; add cornstarch, cooking sherry and pinch of
  salt. Set aside and refrigerate and let marinate until ready to use.
  Stir-fry Chinese sausage and dried shrimp in hot vegetable oil in a small
  frying pan over high heat for 1 minute. Add chicken with its marinade and
  stir-fry for another 2 minutes. Quickly stir in barbecued pork and 3/4 cup
  of the minced onions. (Set aside remaining onions for pancake wrappers.)
  Immediately season with the oyster sauce, soy sauce, sugar and salt, and
  mix well. Turn off heat; divide into 16 portions and set aside. Knead dough
  until smooth and divide equally into 16 pieces; cover with plastic wrap.
  Work 1 piece of dough at a time, keeping the rest covered in plastic wrap.
  Take a piece of dough and rub both sides with a bit of shortening, then
  roll out with a rolling pin to 6 inches in diameter. Again rub shortening
  (about 1 teaspoon) onto 1 side of the dough; sprinkle evenly with about 1
  teaspoon minced scallions and a pinch of salt. Curl up the dough from 1 end
  into a long, narrow cylinder; then curl up again lengthwise into a
  snail-like cylinder. Place the dough on its broad side and roll out again
  with a rolling pin into a piece about 4 inches in diameter. Place one
  portion of filling in center of dough and seal well on top by pinching the
  dough like a dumpling. Flatten into a 2-inch-diameter onion pancake. Set
  aside. Repeat until all the dough is prepared. Pan fry the onion pancakes
  in a thin layer of hot vegetable oil over medium heat, about 2 minutes on
  each side or until golden brown. Pat the onion pancakes gently with a paper
  towel to remove excess oil before serving.
  
  Makes 16 Pancakes, or 8 Servings
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Banana Bread (No Milk Or Wheat)
 Categories: Breads
   Servings:  1
 
    1/4 c  Nuts
  1 3/4 c  Sifted amaranth flour or
           -sifted brown rice flour
    1/2 c  Arrowroot
      2 ts Baking soda
    1/2 c  Chopped nuts
  1 1/2 c  Very ripe mashed bananas
    1/4 c  Oil
    1/4 c  Honey
      2    Eggs
      2 tb Lemon juice
      1 ts Pure vanilla extract
 
  Servings: 1
  
  Process the 1/4 c nuts in a blender until finely ground.  Mix the nuts with
  the flour, arrowroot and baking soda in a large bowl.  Stir in the chopped
  nuts.
  
  In a separate bowl, mix together the bananas, oil, honey, eggs, lemon juice
  and vanilla.  Then pour the liquid mixture into the flour bowl and mix with
  a few swift strokes.  Do not overmix.
  
  Pour into a greased 9x5" loaf pan or 2 7x3" pans.  Bake large loaf at 350 F
  for 55 to 60 min, or small loaves for 45 min or until a cake tester
  inserted in the middle comes out clean.  Let stand in the pan for 10 min,
  then turn the loaf out onto a wire rack to cool.
  
  Courtesy of Theresa Merkling. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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: 1
  
  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) v7.06
 
      Title: Flour Substitutions
 Categories: Breads, Information
   Servings:  6
 
      1 c  White flour =
    3/4 c  Whole wheat flour
      1 c  Coarse corn meal
    7/8 c  Rice flour
  1 1/2 c  Rye flour
    5/8 c  Potato flour
  1 1/2 c  Ground rolled oats
    1/2 c  Barley flour
           -----FOR THICKENING SAUCES
           -AND OTHER DISHES:
      1 tb White flour =
      1 tb Whole wheat flour
      1 tb Rice flour
      1 tb Corn flour
    1/2 tb Corn starch
    1/2 tb Potato flour or starch
    1/2 tb Arrowroot
           *-----SWEETENERS:*
      1 c  Sugar =
      1 c  Molasses + 1/4 to 1/2 ts
           -baking soda (omit
           Baking powder)
    3/4 c  Honey (reduce liquid 1/4 c)
    3/4 c  Maple syrup (reduce liquid 2
           -Tb)
 
  *-----FOR BAKING:* Adjustment may be needed in amount of liquid (usually
  more will be needed) and shortening (usually less is needed) when baking
  with whole grains. Courtesy of Theresa Merkling. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Truly Yeast Bread (Gluten Free)
 Categories: Breads, Special
   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) v7.06
 
      Title: White Lily "light" Biscuits
 Categories: Breads
   Servings: 12
 
      2 c  Self rising flour
    1/4 c  Shortening
    2/3    To 3/4 cup milk or
           -buttermilk
 
  Preheat oven to 500F.  Measure flour into bowl (by spooning into measuring
  cup and leveling off). Cut in shortening until like coarse crumbs. Blend in
  just enough milk with fork until dough leaves sides of bow. (Too much milk
  makes dough too sticky to handle; not enough milk makes biscuits dry.)
  Knead gently on lightly floured surface 10 to 12 strokes. Roll dough about
  1/2" thick. Cut without twisting cutter. Bake on ungreased baking sheet (1
  inch apart for crusty biscuits; almost touching for soft sides) at 500, for
  8 to 10 minutes. Serve at once. Makes about 12 2 inch biscuits. Note: For
  tender biscuits always handle dough gently and use as little extra flour
  for kneading and rolling as possible.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Gluten-Free Breads I
 Categories: Breads, Special, Information
   Servings:  6
 
      1    No ingredients
 
  This is the intro section to Rice Breads, From Laurel's Kitchen Bread Book
  (for those of you who don't know, Laurel's Kitchen et al are vegetarian
  cookbooks -thus her reference to a diet not centered around meat...)
  
  RICE BREADS: "For those who cannot eat wheat, a whole-foods diet that is
  not centered around meat poses challenges. Of course there are many, many
  interesting grain dishes, especially when you look to the cuisines of the
  East.  But for a Western palate, nothing can quite take the place of bread,
  and nothing is so convenient or so comfortingly familiar-- sandwiches and
  toast, how could we get along without them?  In this chapeter we offer a
  selection of breads and other good foods that will be useful to those who
  may be allergic to wheat, rye, oats, barley, and other grains, and to milk
  and eggs as well.  The recipes presented here are good but they only
  suggest the wide range of possibilities.
  
  We recommend using short- or medium-grain brown rice.  Flour made from
  long-grain rice makes bread with a sandy texture.  You may run across
  something called "glutinous rice." Don't worry, there's no gluten in it: it
  just gets sticky when cooked, a quality required in certain recipes -- not,
  however, those in this book.  Plain ordinary short- or medium-grain brown
  rice is fine.
  
  Rice flour, like cornmeal, performs much better in every way when it is
  freshly ground; this is true even if your grinder, like ours, can't make it
  into a fine powder."
  
  NOTE:  After looking back through the book, they actually have a grinder
  that grinds their own flour.  If you can't find a source for brown rice
  flour, let me know and I will read further.  In general, for your purposes,
  if you have a KitchenAid, you would probably be able to use the Grain Mill
  attachment for that.  However, if you really want fresh flour, the Laurel's
  Kitchen Bread Book has lots of details on what kinds of grinders are
  available, and what to look for.
  
  Posted by Kyosho Connick. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Gluten-Free Breads II
 Categories: Breads, Special, Information
   Servings:  6
 
      1    No ingredients
 
  ABOUT YEASTED BREADS: It is probably impossible to imagine how convenient
  bread is unless you are one of those rare people who are allergic to gluten
  and can tolerate no grain at all except rice. * If you are allergic to
  gluten you are probably not a vegetarian--or you are very thin. Maybe we
  can help change that.
  
  Our yeasted rice breads are based on the dedicated work of two women who
  were determined to find a way to provide real yeast-raised bread for people
  whose diets are limited in this way.  Maura Bean and Kazuko Nishita of the
  USDA Western Regional Research Laboratory in Berkely tested every available
  natural and synthetic gum, trying to find one that could do what gluten
  does.  They came up with methylcellulose, not what you might call a natural
  food for sure, but it works.  The gum is extracted from cellulose fiber,
  and is impressively non-toxic.  **
  
  Our own version of their work uses brown rice flour instead of white, and
  includes a long fermentation period to improve both the flavor and keeping
  quality of the bread.  There are three variations:  Brown Rice Bread, which
  tastes like--rice; Garbanzo Rice Bread, with a mellow flavor and the
  advantage of added legume nutrients; and Soy-Raisin Rice bread, cakier, and
  sweet.  Whichever version you make, be sure that your brown rice flour is
  really fresh and that it was ground from short- or medium-grain rice, not
  long-grain.
  
  Your local health food store may be able to get methocel for you. Other
  wise it can be ordered by mail, but it is expensive, $7 for half a pound as
  we go to press.  [pre-1984] Half a pound will be enough for 24 loaves. To
  order by mail write to:
  
  Ener-G Foods, Inc. P.O. 24723, Seattle, Washington 98124-0723
  
  Ask for Methocel K4 M (90 HG 4000).  Ask for a copy of their product list
  too.  This company sells a variety of products for people with severe food
  allergy.
  
  * Corn may be tolerated also.  When you see references to "corn gluten," it
  is corn _protein_ that is meant, not gluten in the allergic sense. Our
  recipe for Basic Cornbread is glutenfree.
  
  ** "Evaluation of the health aspects of cellulose and certain cellulose
  derivatives as food ingredients." FASEB/SCOGS Report 25 (NTIS PB 274-667)
  1974; cited in The Food Additives Book, Willis A.  Gortner and Nicholas
  Freydberg, Bantam 1982, page 508.
  
  Posted by Kyosho Connick. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Brown Rice Bread
 Categories: Breads, Special
   Servings:  6
 
      6 c  Brown rice flour (900 g)
      1 tb Salt (16.5 g)
  2 2/3 c  Tepid water (635 ml)
      4 ts Active dry yeast (1/2 oz or
           -14 g)
    1/2 c  Warm water (120 ml)
      2 tb Honey (30 ml)
    1/4 c  Oil (60 g)
    1/4 c  Methocel (28 g)
 
  The flour in this bread must be from short-or medium-grain rice, not
  long-grain rice.  Start this bread 12 to 18 hours before you want to bake.
  
  Mix the rice flour and the salt, and make a well in the middle. Pour in the
  water, mixing gradually from the center outward.  Beat vigorously for ten
  minutes either by hand, with a wooden spoon, or with an electric beater at
  medium speed, to smooth and aerate the batter.  Let the mixture stand at
  room temperature for 12 to 18 hours.
  
  Dissolve the yeast in warm water.  Stir the yeast solution, then the honey
  and oil into the grain mixture and mix thoroughly by hand or machine until
  completely smooth and uniform.  Add the methocel and mix thoroughly again;
  the dough will become very stiff.  (See the tips below.)
  
  Spoon into three well-greased 8" x 4" loaf pans.  Wet your fingers with
  water or oil and smooth the tops.  Keep the loaves in a warm (80 deg.F) and
  humid place to rise, until the batter reaches the top of the pans. Watch
  the surface of the dough and be ready to put the bread into a preheated
  oven as soon as the first tiny pinholes appear on the top. Bake at 350
  deg.F. for about 45 minutes, or until done.  Allow to cool thoroughly
  before slicing.
  
  SOME TIPS: If the dough was too stiff, its surface will be full of holes
  before it can rise, and the bread will be dense. If it is too wet, it will
  rise up in a big arch like wheat bread, but it will collapse. With a little
  practice you will get a feeling for the proper consistency.
  
  Don't try to substitute butter or shortening for the oil in this recipe
  because they will affect the methocel function.
  
  Store the bread in a plastic bag in the refrigerator, and freeze the extra
  two loaves until you need them, as the bread tends to stale quickly.
  
  Posted by Kyosho Connick. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Corn Bread (Gluten-Free)
 Categories: Breads, Special
   Servings: 12
 
      1 ts Salt
      1 ts Baking powder
    1/2 ts Baking soda
  2 1/2 c  Cornmeal
      1    To 2 tablespoons honey
      1    To 2 large eggs, beaten
      1    To 2 tablespoons oil
      2 c  Buttermilk *
 
  Now, this recipe, although "gluten-free" is also just their basic cornbread
  recipe... so anyone can snag it...
  
  CORNBREADS: We'd been told that true Sourherners won't touch cornbread made
  with yellow corn, but at least one authentic Virginian to whom we have an
  inside line says the crucial factors are _fresh_ cornmeal, _coarse_ grind,
  and _no_ sweetener, please.  We never made perfect cornbread for her until
  we ground the corn ourselves, and _voila_--North and South united in
  applauding!  If the cornmeal is not absolutely fresh, the cornbread will
  have a slight bitterness from rancidity, which some folks prize and others
  cover up by adding sweeteners.
  
  "Southern" Cornbread in our kitchen turns out to be our Basic Cornbread,
  with freshly ground cornmeal and no honey.
  
  Without a doubt, cornbread is the quick bread we make most frequently--most
  often the Basic recipe, which seems to us the very best of all. It also
  makes 12 fine muffins, when you want muffins.
  
  BASIC CORNBREAD:
  
  * If you haven't got any buttermilk, use regular milk soured with white or
  cider vinegar (1 tablespoon vinegar plus milk to make 1 cup).  Yogurt,
  beaten smooth, can substitute for buttermilk, but depending on how tart it
  is, increase the honey to compensate:  our yogurt is medium-sour and even
  with 2 tablespoons of honey in Basic Cornbread the bread is down- right
  tangy.
  
  Preheat oven to 425 deg.F.  Grease an 8" x 8" pan or muffin tin.
  
  Sift the salt, baking powder, and soda together and combine with the
  cornmeal.  Mix the wet ingredients together, and then add the dry, stirring
  just until smooth.  Turn into the greased pan and bake about 20 or 25
  minutes; a little longer if you added vegetables--or only about 15 minutes
  for muffins.
  
  VARIATIONS: Add 1 or even 1 1/2 cups grated raw yellow or green zucchini,
  for a very moist cornbread -- the yellow squash is pretty nearly
  undetectable, the green very pretty. Or add 1 cup grated carrots, also very
  pretty. It is not a bad idea to include two eggs (reduce the buttermilk to
  1 1/2 cups) when adding the vegetables to help the bread cook well.
  
  This recipe makes a rather coarse, grainy-textured bread, particularly when
  the cornmeal is medium-coarse grind.  To maximize the graininess, use a
  very coarse cornmeal; let the corn soak in the wet ingredients for an hour
  or so before you sift the leavenings and stir them in. If you prefer a
  closer crumb texture, use finely ground cornmeal, or substitute 1 cup or so
  of whole wheat pastry flour for an equivalent amount of cornmeal, sifting
  it with the leavenings.  With the whole wheat pastry flour, the texture
  will be lighter and the flavor less corny...
  
  NOTE:  I know you can't do the latter, but I added it for anyone who may
  want to try this who is not gluten-free.
  
  The next one is the last one.   Just one other thing I was thinking about:
   I have a couple of other Laurel's Kitchen cookbooks, and I can assure you
  that they are really, well, careful with their recipes, and put out
  reliable cookbooks. I hope the stuff I have included here has helped you
  iron out the problems with your bread making. If you are still having
  problems after trying
  
  some of the recipes, I would suggest you contact them through 10 Speed
  Press at
  
  P.O. Box 7123, Berkeley, CA 94707  They seem to be very helpful, and
  willing to
  
  find solutions where none others seem to be present.
  
  Posted by Kyosho Connick. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: More Rice Breads I
 Categories: Breads, Special
   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)
 
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: More Rice Breads II
 Categories: Breads, Special
   Servings:  6
 
      6 c  Brown rice flour (600 g)
      2 tb Soy flour (7 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)
    1/3 c  Honey (80 ml)
    1/4 c  Oil (60 ml)
    1/2 c  Raisins (70 g)
    1/4 c  Methocel (28 g)
 
  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.
  
  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) v7.06
 
      Title: Antebellum Rice Bread
 Categories: Breads, Special
   Servings:  1
 
      1 tb Melted butter
    1/2 tb Melted shortening
      1 c  Cooked rice
    1/2 c  Cornmeal
      1 ts Salt *
      1 ds Cayenne pepper (optional)
      1 c  Milk
      3    Eggs, beaten
 
  This one is from The Bread Winners Cookbook by Mel London.
  
  This recipe was given to me by an old friend in Savannah, who told me that
  it was a favorite breakfast bread on the plantations.
  
  * The salt, though traditional, may be eliminated if you choose to do so.
  
  Place the melted fats and the rice in a heavy saucepan, covered, over very
  low heat.  Mix cornmeal and salt and pepper, then stir milk into beaten
  eggs and blend in the cornmeal.  Blend together with the rice mixture and
  put into greased 8- or 9-inch square pan.
  
  Bake at 450 deg.F. until firm when tapped with finger and well browned on
  top--about 25 minutes.
  
  Cut into squares to serve.
  
  Makes 1 to 1 1/2 dozen squares.
  
  NOTE:  This just looked like an interesting combination... and like
  something that would create a little more (or different) texture.. a fun
  bread.  It almost sounds like it might come out a custardy bread...
  
  Posted by Kyosho Connick. Reposted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: American Country Biscuits
 Categories: Breads, Breakfast
   Servings:  6
 
      2 c  Flour
  2 1/2 ts Double-acting baking powder
      2 ts Sugar
      1 ts Salt
      7 tb Butter
    3/4 c  Milk
 
  Preheat the oven to 375 degrees.
  
  Combine all the dry ingredients in a large bowl.  Cut the butter into small
  bits and stir them into the dry ingredients, using your finger tips to make
  sure its well combined.  (Note:I used a pastry cutter.worked just as well
  as my fingers and lot less messy.) Next,slowly add the milk to the mixture
  while stirring continually. Once the milk has been added, knead the dough
  for one minute until smooth. Roll the dough out to quarter inch thickness.
  Cut into squares and place on a dry cookie sheet. Place the cookie sheet on
  the middle shelf. Bake for 12 minutes and feel secure in knowing that you
  have passed on a small piece of America's heritage on to your children.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Guk Char Siu Bau (Baked BBQ Pork Buns)
 Categories: Breads, Chinese
   Servings:  6
 
      1    Pkg, dry yeast
    1/2 c  Hot water
    1/2    Of a beaten egg
    1/3 c  Sugar
      2 c  High gluten bread flour
      5 tb Lard
 
  Dissolve yeast & sugar in the hot water.  Keep warm until proofed. (When a
  brownish foam forms on top.)  Add flour, egg, & lard and mix well using
  your hands.   Hey!  This is more fun than finger painting! Continue to
  knead dough until it becomes a cohesive lump. Sprinkle a work surface with
  flour and continue to knead for about 15 minutes, continuing to scrape
  dough together and sprinkle surface with flour to prevent sticking. When
  the amorphous blob becomes smooth and elastic, place the blob in a large
  mixing bowl.  Cover the bowl with a damp cloth and allow to rise for 2 - 4
  hours until tripled in size. IT'S ALIVE!!!!!!!!
  
  Preheat oven to 350 F.   Cut 12 squares of wax paper 3.5" X 3.5". Place
  dough on surface and knead several times.  Roll dough into a roll about 12"
  long. Slice roll into 12 pieces.  Cover with damp cloth.
  
  Using 1 piece at a time, roll into a ball.  Make a well in center with your
  fingers, and work the edges up.  Put 2 tsp. of char siu in well. With the
  dough in the palm of one hand, twist the bun and work the edges up around
  the char siu with the fingers of your other hand, pinching it closed and
  press firmly to seal.  Place each bun, sealed side down, on a square of wax
  paper.   Place the completed buns 2" apart on a cookie sheet. Allow to rise
  for about 1 hr. in a warm place. Use an atomizer and lightly spray the buns
  with warm H2O.  With a pastry brush, brush each bun with the remainder of
  the beaten egg. Bake for 15 - 20 minutes until golden brown. Serve
  immediately. As they cool, the crust becomes slighly hard. To prevent this,
  brush surface, lighly, with oil immediately after baking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Greek Tsoureki (Easter Bread)
 Categories: Greek, Breads
   Servings:  2
 
      1 c  Milk
    1/2 c  Sweet butter
      1 pk Active dry yeast
    1/2 c  Granulated sugar
      1 ts Salt
      2    Eggs; beaten
      5 tb Orange juice
      1 tb Grated orange rind
  5 1/2 c  Sifted flour
           Butter; melted
           Red-dyed, hard-boiled eggs
    1/4 c  Slivered almonds
      2 tb Granulated sugar
 
  In a small saucepan, combine the milk and butter over medium heat and
  scald.  Stir until the butter melts, then pour into a mixing bowl.  When
  lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon
  gradually stir in the 1/2 cup sugar until it dissolves.  Then add the salt,
  eggs 3 tablespoons of the orange juice, and the orange rind, stirring
  continuously, and gradually add half the flour until the mixture begins to
  bubble.  Continue adding flour gradually by hand; the dough will be sticky,
  but should not be stiff.  Flour your fingers lightly and knead for 15
  minutes.  Place the dough in a large buttered bowl, brush the dough with
  melted butter, cover, and place in a warm area to rise until doubled in
  bulk (approximately 2 to 3 hours).
     Punch the dough down and divide into 2 parts.  Divide each half into 3
  parts and roll each into a long rope about 10" x 2".  Braid the three ropes
  together; pinch to seal the ends if leaving long, or join together to form
  a long round loaf (see note below).  Repeat with the other half of the
  dough to make a second tsoureki.  Place in large baking pans or on a cookie
  sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours).
     Meanwhile, prepare the glaze by mixing the remaining orange juice,
  remaining sugar, and the almonds in a small bowl.  Bake the tsourekia in a
  375 degree oven for 20 minutes.  Remove from the oven and with a pastry
  brush glaze the tops and sides of loaves.  Return to the oven and bake for
  another 15 to 20 minutes until the color is a rich and shiny chestnut.
     Note:  If using the Easter eggs, tuck them into the center when you
  shape the loaves, leave until loaves have doubled and bake them with the
  loaf.  After baking, though lovely, the eggs will be inedible.  Also in
  some provinces, the tsoureki is formed with a large braid and a smaller one
  over it, making a much larger loaf requiring a longer baking time. From
  "The Food of Greece" by Vilma Liacouras Chantiles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Super Bubble Loaf
 Categories: Breads
   Servings:  2
 
      1 pk Active dry yeast
    1/4 c  Warm water
      1 c  Milk, scalded
      1    Egg
      2 tb Honey
      1 ds Salt (optional)
      1 ts Dried thyme leaves (option)
  3 1/2 c  All-purpose flour
           Melted butter
 
  1)  In a large mixing bowl, combine yeast and warm water.  Let stand for a
      few minutes.
  
  2)  Add milk, egg, honey, salt and thyme (if used).
  
  3)  Add about 1 cup flour.  Beat until batter is smooth.  Gradually add
      the remaining flour until a rather stiff dough forms.
  
  4)  Turn dough out onto a lightly floured surface.  Knead until smooth and
      elastic.  Place in bowl.  Cover.
  
  5)  Let rise in warm place for about 1 hour.  Punch down.
  
  6)  Turn out onto lightly floured surface.  Knead a few times.  Divide
      dough in half.
  
  7)  Cut each half into 8 even pieces.  Shape each into a small ball.
  
  8)  Place 8 rolls into a greased loaf pan.  Drizzle with melted butter.
  
  9)  Repeat with second half of dough.
  
  10) Cover.  Let dough rise in warm place for another 30 to 40 minutes.
  
  11) Bake at 400 degreees for about 40 minutes or until loaves are golden
      brown.
  
  TIP - You may use other herbs of your choice or crushed fennel or anise
        seeds in place of thyme.
  
  SOURCE:  Great American Recipes  (Card collection)
           Copyright 1988
  
  Shared by:  Kathi Cipriano
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      Title: Old-Fashioned Soda Bread
 Categories: Breads
   Servings:  1
 
      2 c  Whole wheat flour
      2 c  All-purpose flour
      1 ts Baking powder
  1 1/3 ts Baking soda
      2 tb Granulated sugar
      1 ds Salt (optional)
      1 pt Plain yogurt or buttermilk
 
  1)  In bowl, combine wheat flour and all-purpose flour.
  
  2)  Add baking powder, baking soda, sugar and salt.
  
  3)  Add yogurt or buttermilk.  Mix and knead until a soft dough forms.  It
      should still feel wet.
  
  4)  Turn onto lightly floured surface and knead a few times, just until
      dough sticks together.
  
  5)  Form into a round loaf.
  
  6)  With a floured knife, make some slits on the top of loaf.
  
  7)  Place on a lightly greased baking sheet.
  
  8)  Bake at 375-400 degrees for about 20 monutes or until bread is golden
      brown and the inside is cooked.  Serve immediately with butter and/or
      jam or cheese.
  
  TIP - You may also add some bran flakes to recipe to make it more
        nutritious.  Increase yogurt or buttermilk to form a soft dough.
  
  SOURCE:   Great American Recipes (Card Collection)
            Copyright 1988
  
  Shared By:  Kathi Cipriano
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.06
 
      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)
 
  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
  
  The "LaRK" (Cooking, WP51, Chatter)
 
MMMMM
 
