High Voltage Shareware

home *** CD-ROM | disk | FTP | other *** search

/ High Voltage Shareware / high1.zip / high1 / DIR22 / BREAD02.ZIP / BREAD02.TXT

Wrap

Text File | 1993-10-18 | 858KB | 24,623 lines

MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hamburger Buns Categories: Breads Servings: 1 1/4 To 1 cup warm water 1 tb Sugar 1 pk Active dry yeast 2 3/4 c All-purpose flour 2 tb Instant nonfat dry milk 1 1/2 tb Butter or margarine 1 ts Salt 1 Egg, beaten Makes 1 dozen buns Combine 1/4 cup of the water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, dry milk, butter and salt into work bowl. Process until mixed, about 15 seconds. Add yeast mixture to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans sides of bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly greased surface. Cover with inverted bowl or plastic wrap. Let stand 30 minutes. Knead dough 3 or 4 times. Divide dough into 12 equal pieces. Shape each into a smooth ball and place on greased cookie sheet. Flatten balls using palm of hand. Let stand in warm place until doubled, about 45 minutes. Heat oven to 375 F. Brush buns with beaten egg. Bake until golden, 20 - 25 minutes. Remove immediately from cookie sheet and cool on wire rack. HOT DOG BUNS: Prepare dough as dirceted for Hamburger Buns and divide into 12 equal pieces. Shape each piece into bun 6 inches long. Let rise and bake as for Hamburger Buns. ONION ROLLS: Prepare dough as directed for Hamburger Buns adding 1 tablespoon instant minced onions and 1 teaspoon caraway seeds to work bowl with flour, dry milk, butter and salt. Divide dough into 12 equal parts. Shape each part into buns 6 inches long. Let rise and bake as directed for Hamburger Buns. Food Processor Bread Book From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hamburger Buns Categories: Breads Servings: 6 1 tb Yeast 3 1/4 c Unbleached white flour 3 tb Nonfat dry milk 1 tb Sugar 1 1/2 ts Sea salt 1 1/8 c Water 2 tb Butter or margarine "This is very good! Will never buy store bought buns again!" - Laura Diaz Make sure all ingredients are at room temperature, and place into your machine in order recommended by manufacturer. Program for dough and press start. When the cycle is completed, remove the dough, punch down and let rise in a warm draft free place for 20 mins. (cover with a clean towel). Divide dough in half and cut each half into five equal pieces, form into a smooth round ball and place on greased baking sheet about 2 inches apart, flatten slightly with the palm of your hand. Cover with towel and let rise for about 1 hour or until doubled in size. Bake at 375 degrees on rack in center of oven for 15 to 20 minutes or until golden brown. Remove from oven, separating, if necessary and let cool on a wire rack. Adapted from a recipe in Lora Brody & Millie Apter's book: "Bread Machine Baking". Posted by: Laura Diaz (L.DIAZ) - GEnie Reposted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hard Tack Categories: Breads, Osg Servings: 1 2 ea Eggs 1 c Sugar 1 c Flour 1 c Dates 1 c Nuts 1/4 ts Baking soda 1/4 ts Salt Beat eggs until light. Add sugar. Sift flour, salt and soda. Beat into first mixture. Add dates and chopped nuts. Mix well and spread thin on well oiled pan. Bake 12 minutes in hot oven. Cut in long, narrow bars. Roll in powdered sugar. Note: Hot oven is 425 - 450 F. Source: Mrs. Pearl Mora, Chester Grange, Meigs County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hawaiian Coconut Bread Categories: Breads Servings: 6 1 pk Yeast 3 c Bread flour 2 ts Salt 1 tb Sugar 1/4 c Nonfat dry milk powder 1 Egg 1/4 c Butter 3/4 c Shredded coconut 3/4 c Macadamia nuts (whole is -fine, or use almonds) 1/2 c Crushed pineapple, well -drained 1/2 c Pineapple juice, from the -above (Use ingredients at -room Temperature.) 1/4 c Warm water "Combines our favorite tropical tastes of coconut, macadamia nuts and pineapple. Close your eyes and picture the Hawaiian Islands." Drain the pineapple, reserve liquid. Add all ingredients into the pan in the order listed above, pineapple and liquids last. Select white bread and push "Start." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearthside Cheddar Bread Categories: Breads, Cheese Servings: 4 2 1/2 c Unbleached Flour 1/2 c Sugar 2 ts Baking Powder 1 ts Salt 1/2 ts Cinnamon, Ground 3/4 c Milk 1/4 c Vegetable Oil 2 lg Eggs 1 1/2 c Apples, Cooking * 2 c Cheddar, Sharp, Shredded 3/4 c Walnuts Or Pecans, Chopped * Apples should be the cooking type (sour not sweet eating apples). They should be peeled, cored, and chopped. ~------------------------------------------------------------------------- Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Pumpernickel Loaves Categories: Breads, Chocolate Servings: 2 2 1/2 c Unbleached Flour Or Bread -Flour; Up To 3 Cups May -Be Needed 1 1/2 c Rye Flour; Stirred 1/4 c Yellow Cornmeal 2 pk Active Dry Yeast 1 1/4 c ;Water 2 tb Dark Molasses 1 tb Vegetable Or Cooking Oil 2 ts Salt 1 oz Unsweetened Baking Chocolate -; 1 Square, Cut Up 1 c Mashed Potatoes; Cold 1 tb Caraway Seeds Vegetable Oil Combine 1/2 cup of the flour, 1/2 cup of the rye flour, cornmeal and undissolved yeast in a large bowl. Heat the water, molasses, oil, salt and chocolate in a saucepan, over low heat, until very warm (120 to 130 Degrees F.)Add the liquid mixture to the flour-yeast mixture. Beat with an electric mixer, set on high speed, til smooth, about 3 minutes. Add the remaining 1 cup of rye flour and potatoes and beat for an additional 2 minutes. Stir in the caraway seeds and enough of the remaining flour to make a SOFT dough. Turn the dough out onto a floured surface and knead until smooth and satiny, about 5 minutes. (Dough will still be soft and sticky!) Cover the dough with the bowl and let rest for 20 minutes. Divide the dough in half and let rest for 10 minutes. Form each half into a large ball and place on a large greased baking sheet. Flatten the loaf slightly with the palm of the hand and brush with the oil. Let rise in a warm place until doubled, about 30 minutes. Bake in a preheated 375 degree F. oven for 30 to 35 minutes or until the loaves sound hollow when tapped. Remove from the baking sheet and cool, on wire racks, until cold before slicing Makes 2 Loaves MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hearty Wholegrain Coffeecake Categories: Breads Servings: 6 2 c All-purpose biscuit mix -(Bisquick) 2/3 c Milk 1/2 c Quaker Oats (Quick or -Old-Fashioned, uncooked) 1 Egg 2 tb Firmly packed brown sugar 1/2 ts Cinnamon Topping: 2/3 c Quaker Oats *(quick or old -fashioned, uncooked) 2/3 c Firmly packed brown sugar 1/2 c Chopped nuts 1/4 c Butter or margarine, melted 1/2 ts Cinnamon From: Quaker Oats WholeGrain Cookbook CoffeeCake: For coffee cake, combine all ingredients; mix just until dry ingredients are moistened. For topping, combine all ingredients, mix well, Spread half of batter into greased 8-inch square baking dish; sprinkle half of topping over batter. Top with remaining batter and topping. Bake in preheated moderate oven (375) 35 to 40 minutes or til wooden pick comes out clean. Serve warm. Microwave directions: Cook in microwave oven at HIGH 6 to 7 minutes or til wooden pick comes out clean, rotating after 3 minutes of cooking. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Heirloom Raisin Muffins Categories: Muffins, Breads Servings: 4 1 c Raisins 1 c Water 1/2 c Butter/Regular Margarine 1/4 c Sugar 2 lg Eggs 1 1/2 c Unbleached Flour, Sifted 1 ts Baking Powder Combine raisins and water in saucepan. Bring to a boil, reduce heat and cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough water to reserved liquid to make 1/2 cup. Cool well. Cream together butter and sugar in bowl until light and fluffy, using electric mixeer at medium speed. Add eggs, beat 2 more minutes. Sift together flour and baking powder. Add flour mixture alternately with 1/2 cup of reserved raisin liquid into creamed mixture, mixing well after each addition. Stir in raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot with homemade jam or jelly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Helen's Cinnamon Raisin Bread Categories: Breads Servings: 2 MMMMM-----------------------MM BY HELEN PEAGRAM---------------------------- 2 1/2 c Milk 2 oz Fresh yeast OR 2 tb Dried yeast 3 1/2 oz Sugar 2 ts Cinnamon (or to taste) 2 lb Strong plain flour (bread) 1 ts Salt 3 1/2 oz Margarine or Butter 1/2 c Raisins (or to taste) Place the milk and margarine in a saucepan ( I use microwave) and heat gently until butter melts. MIx the yeast and sugar together in the mixing bowl. Cream the yeast and sugar with a little warm milk. (the milk should be at blood heat 38 C (99 F)) Add the remaining liquid at 37 C, the flour and the salt and commence kneading the mixture at speed 2. Cut dough in half and roll each half out on lightly floured surface. Sprinkle half of raisins on each rolled out half and roll up. Place each shaped loaf in pan. Allow to rise until the dough is double its original size and bake at 375 for 30-35 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Helen's Scones Categories: Breads Servings: 4 MMMMM-------------------------MM BY H. PEAGRAM------------------------------ 2 1/4 c Flour 1/4 c Shortening 1/4 c Sugar (+) 1/2 c Milk or more 3 ts Baking powder 1 ts Salt 1 Egg Preheat pan to 375. Sift flour, sugar, baking powder and salt. Cut in shortening. Add egg and milk. Knead lightly and roll out 1/2" thick. Cut in triangle. Bake on griddle or electric fry pan about 5 minutes each side. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Helen's Volkornbrot Categories: Breads Servings: 5 3 c 5 or 7 grain cereal 1 c Whole wheat flour 2 ts Baking soda 1 ts Salt 1/2 c Molasses 3 c Hot water Combine dry ingredients. Stir molasses and hot water into dry ingredients. Let stand overnight. Turn mixture into small loaf pan. Cover pan tightly with aluminum foil. Bake at 275 for 3 hours. Cool in pan. Wrap and keep in frig. Keeps 2 weeks.. Does not freeze well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Helen's White Bread Categories: Breads Servings: 2 1 2/3 c Warm water 1/2 oz Fresh yeast OR 1 tb Dried yeast 1 tb Sugar 1 1/2 lb All purpose flour 2 ts Salt 1/2 oz Shortening, soft Dissolve the yeast in the warm water with the sugar and fill your mixer bowl with hot water while weighing flour. Pour the yeast mixture into the bowl with the shortening and add the flour. Knead for 30 seconds on speed 1 then turn to speed 2 and continue kneading for 3 more minutes until dough is smooth and leaves the side of the bowl clean. Place in a greased plastic bag and let rise for 1-1 1/2 hours. Return to bowl and knead a further minute. Either fit into 3 x 1 lb greased loaf pans (which should be half full) or shape into 2 or 3 balls and cook on a baking tray. Cover and prove until double in bulk. Bake at 450 F/230 C/Mk 8 for 25 to 30 minutes. When done the loaves should sound hollow when rapped on the bottom. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Helen's White Bread Categories: Breads Servings: 2 1 1/8 c Warm water 2 ts Dried yeast 2 ts Sugar 1 lb All purpose flour 1 ts Salt 1 ts Oil Dissolve the yeast in the warm water with the sugar and fill your Kenwood bowl with hot water while weighing flour. Pour the yeast mixture into the bowl with the shortening and add the flour. Knead for 30 seconds on speed 1 then turn to speed 2 and continue kneading for 3 more minutes until dough is smooth and leaves the side of the bowl clean. Place in a greased plastic bag and let rise for 1-1 1/2 hours. Return to bowl and knead a further minute. Either fit into 3 x 1 lb greased loaf pans (which should be half full) or shape into 2 or 3 balls and cook on a baking tray. Cover and prove until double in bulk. Bake at 450 F/230 C/Mk 8 for 25 to 30 minutes. When done the loaves should sound hollow when rapped on the bottom. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Henzi's Seed Bread Categories: Breads Servings: 6 1 pk Yeast 1 tb Sugar 1 1/2 c Bread flour 1 1/2 c Wheat flour 2/3 c Rye flour 1/2 c Cornmeal 1/2 c Unprocessed bran 1 ts Salt 1/3 c Golden raisins 1/3 c Chopped pecans or walnuts 1/3 c Sunflower seeds 1/3 c Poppy seeds 2 tb Caraway seeds 1 c Warm water 1/3 c Warm milk 1 tb Oil 4 tb Honey 1 Egg (Use ingredients at room -temperature) Add all dry ingredients. Then pour in the liquids. Measure the oil first, then the honey and watch the honey slip right off the spoon. Select white bread and push "Start." This loaf may sag in the center, but it doesn't affect the texture or taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herb and Cheese Loaf Categories: Breads Servings: 6 1 1/2 ts Rapid rise yeast 2 c Bread flour 1/4 c Grated parmesan cheese 1 1/2 tb Dry milk 1 1/2 tb Sugar 1 1/4 ts Italian herb seasoning 3/4 ts Salt 3/4 c Lukewarm water Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. Measure ingredients exactly. Select regular or rapid bake cycle. Do NOT use delayed cycle for this recipe. In hot & humid weather, use 1/8 c less water. From: Waco Tribune Herald Posted by: Sylvia Steiger (THE.STEIGERS) - GEnie Reposted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herb Croutons Categories: Breads Servings: 1 1 c Bread cubes (about 1/2-inch cubes) 2 tb Butter Dash of Herb Seasoning Dash Season-All Dash garlic salt HERB CROUTONS: Toast bread cubes in 300F oven until dry and crisp and golden brown. Saute in butter seasoned with Herb seasoning, Season-All, and garlic salt. Use in Caesar salad, potato dumplings; spoon on top of soups or use as a topping for vegetables and casseroles. Makes 1 cup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herb Pinwheel Rolls Categories: Breads Servings: 16 1 c Milk 1 tb Butter 1 pk Dry yeast 1/2 c Warm (105-115 deg.) water 1 tb Sugar 1 ts Salt 3 1/2 c Bread flour 1 md Chopped onion 1 tb Butter 2 ts Dried dillweed Melted butter (Makes 16 rolls.) Generously grease large bowl and 10-inch round baking pan. Scald milk with 1 tablespoon butter and cool to lukewarm. Sprinkle yeast over warm water in large bowl and let stand until proofed and foamy, about 10 minutes. Stir in milk, sugar and salt. Add 2 cups flour and beat well. Add 1 more cup flour and mix thoroughly. Turn out onto lightly floured board and knead in remaining flour until dough is smooth and satiny, about 10 minutes. Place in greased bowl, turning to coat entire surface. Cover and let rise in warm area until doubled, 1 1/2 hours. Saute onion in butter until tender but not browned, set aside. Punch dough down and knead several times. Roll into 16x11-inch rectangle. Sprinkle evenly with onion, then with dillweed. Roll lengthwise jelly roll fashion. Slice into 1-inch pieces and arrange in prepared 10-inch pan so each roll barely touches. Brush with butter and let rise until doubled, 30 to 45 minutes. Preheat oven to 375 deg. Bake rolls until golden brown, about 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herb Pizza Dough Categories: Pizza, Breads Servings: 12 1 pk Active dry yeast 1 ts Sugar 7/8 c Warm water,@ 110 degrees 1/4 c Chopped herbs,optional * 2 1/4 c Plus 1 tbsp. all-purpose -flour 1/2 ts Salt 1 tb Garlic olive oil,more as -needed ** Oil and cornmeal for pan Stir together the yeast,sugar and warm water.Let stand until foamy, about 10 minutes. In the work bowl of a food processor fitted with the steel blade, chop the herbs.Turn off machine.Add flour and salt.Turn the machine on and off a couple of times.While the machine is running, add yeast. Process until the dough forms a ball at the side of the bowl.Add garlic olive oil and process for 30 to 40 seconds more. Transfer dough to a bowl that has been oiled with olive oil.Turn the dough until the entire surface has been coated with the oil.Cover bowl with a damp towel and allow to rise in a warm draft free place for 1 hour or until doubled. Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to flatten it out.Lightly grease the pizza pan with a little oil and sprinkle with cornmeal.Place the dough on the pizza pan and trim the edges.Bake for 10 minutes @ 425 degrees.Remove from oven,lightly brush the crust with a little more oil and proceed with recipe.Makes enough dough for one 12" crust. * Try basil,thyme,Italian flat leaf parsley,oregano,rosemary,cilantro. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herb Sourdough Bread Categories: Breads Servings: 16 1/4 c Fructose 1/8 ts Salt 2 c Sifted all-purpose flour 2 tb Baking powder 1 tb Various fresh herbs 3/4 c Part-skim ricotta cheese 2 tb Part-skim ricotta cheese 1 1/2 tb Skim milk 3 tb Commercial light sour cream 1 Egg white 2 tb Canola oil 1/2 tb Vanilla Preheat oven to 325'F. Combine fructose, salt, flour, baking powder and herbs in medium mixing bowl. In separate bowl, mix remaining ingredients. Create a well in the dry ingredients and pour the wet ingredients in center of well. Mix until well blended. The dough will be similar to biscuit dough. On a lightly floured surface, form dough into a 14x2" loaf. Transfer loaf to baking sheet sprayed with no-stick vegetable coating. Bake in preheated oven for 20-25 minutes or until golden brown. Cool at least 5 minutes before cutting. Makes 16 1-slice servings, each containing approximately 100 calories, 15 grams carbohydrate, 3 grams fat, 3 milligrams cholesterol, 3 grams protein and 277 milligrams sodium. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herbed Batter Bread Categories: Breads Servings: 6 1/4 c Skim milk powder 1 c Lukewarm water 1 tb Honey 1 1/2 ts Salt 1 c Lukewarm water 4 ts Dry yeast 3 tb Chopped parsley 2 tb Chopped fresh basil or 1 -tsp. dried, crushed basil 1 tb Freshly-snipped chives 1 ts Dried, crushed oregano 1/2 ts Fresh chopped thyme or 1/4 -tsp. dried thyme leaves 1/2 ts Freshly snipped marjoram or -1/4 tsp. dried 4 1/2 c Rye flour 2 tb Oil Combine skim milk powder and warm water in a small bowl, using a wire whisk. Add honey and salt. In a larger mixing bowl, place the lukewarm water and sprinkle the yeast over the top, until dissolved. Add the milk mixture to the dissolved yeast. Stir in the fresh and dried herbs. Add two cups of rye flour. Beat for 2 minutes on medium speed of electric mixer, scraping sides of bowl frequently; or beat vigorously with a wooden spoon, about 200 strokes, until batter looks satiny. Using a wooden spoon, blend in the additional two and 1/2 cups of rye flour. Scrape batter from sides of bowl. Cover with a clean towel and set in a warm place (85) away from drafts, to rise until light and doubled in size--about 45 to 50 minutes. (Do not allow to over rise). Stir the batter down. Turn into a well-oiled one and one-half quart casserole or souffle dish (batter will be sticky. Smooth out top of loaf by flouring hand and patting into shape.) Again, allow to rise in a warm place, covered for 20 minutes. Preheat oven to 375 F. Place in preheated oven and bake for 45 to 50 minutes or until bread is golden brown. Remove from oven and brush top of bread lightly with oil. Cool for 10 minutes. Turn bread out onto wire rack to cool. Yield: One round loaf From: The Rodale Cookbook ISBN 0-87857-071-3 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herbed Onion Rolls Categories: Breads Servings: 8 1/4 c Olive oil 1 tb Instant chopped onion 1/2 ts Italian seasoning 1/2 ts Garlic powder Combine Stir until well mixed. Separate 1 (11 ounce) package of soft bread sticks leaving sticks rolled. Place on a cookie sheet. Press each bread round into a 3 inch circle. Brush bread rounds with olive oil mixture. Bake at 350 F for 15 to 18 minutes or until golden brown. Makes 8 servings. From: Durkee-French Foods Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herbed Parmesan Batter Bread Categories: Breads Servings: 2 1 c Milk 1/4 c Butter 1/4 c Sugar 1 1/2 tb Oregano leaves 1 ts Salt 1 ts Onion salt 1/2 ts Celery salt 1/2 c Lukewarm water 1 ts Sugar 2 Env. yeast 1 Egg, slightly beaten 1/2 c Grated Parmesan cheese 3 3/4 To 4 c All-purpose flour Makes 2 loaves. Heat milk, 1/4 cup butter, 1/4 cup sugar, oregano, salt, onion salt and celery salt until butter melts. Cool to lukewar. Pour lukewarm water into a large bowl. Stir in 1 tsp sugar until dissolved. Sprinkle yeast over mixture. Let stand 10 minutes, then stir well. Stir in lukewarm milk-butter mixture, egg and 1/2 cup Parmesan cheese. Add 3 cups of the flour. Beat until smooth and elastic. Gradually work in sufficient additional flour to make a soft dough, 3/4 cup to 1 cup more. Turn dough into a large greased bowl. Cover and let rise in a warm place until double in bulk (about 1 1/4 hours). Stir down batter with wooden spoon and beat vigourously for 30 seconds. Turn into two greased 1 quart round casseroles. Cover and let rise until almost double in bulk (about 1/2 hr.) Bake in preheated 350 F oven 40 to 45 minutes. Remove from pans at once and cool on wire rack. Makes 2 loaves. Source: Milk Cookbook posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herman Sourdough Starter Categories: Breads Servings: 1 2 c All-purpose flour 2 c Milk 1 c Sugar 1/3 c Warm water (115-120degrees) 2 pk Dry yeast Sprinkle 1 Tablespoon of the sugar over the warm water. Sprinkle yeast over this and let stand in warm place to double in size, approximately 10 minutes. Mix milk, sugar, flour and yeast mixture in a plastic or glass container, about the size of a 5 quart ice cream bucket. Stir, using only a wooden spoon as metal objects retard Herman's natural growth. Cover loosely with a clean cloth or place glass plate over top of container so Herman can breathe. Herman doubles, even triples at times of vigorous rising. Place Herman in a warm place overnight. (On top of refrigerator or in oven with only the pilot light or electric oven light on.) Next day refrigerate, loosely covered, and try to stir each day. Yeast-type mold may begin to form on the surface after 48 hours if you don't stir daily. On the fifth day, measure out 1 cup of Herman to bake with (you can measure out more but you must have at least 1 cup of Herman left). Then feed the Herman you have left: 1 c all-purpose white flour; 1 c milk; 1/2 c sugar Stir well! Keep in refrigerator in the same large container, loosely covered. Stir every day. We have been away on vacation weekends with no stirring and Herman survived quite nicely. For longer vacations, remember he freezes well! On the tenth day, if you wish, measure out enough to bake another recipe and start the process of feeding him once again. Feed Herman: 2 c all-purpose flour; 2 cups milk; 1 cup sugar After the tenth day we start using Herman almost daily, or as desired, as we make most of our bread, cake and pancakes from Herman. As long as we remember to feed him approximately every 5 days he survives very well. Feed on days divisible by five-five, ten, fifteen, twenty, twenty-five, and thirty. You will never again forget when to feed Herman. If it's a 5-day, feed Herman! If you are not using Herman often, just add a Tablespoon of sugar to Herman every fifth day and continue as long as forever!! Herman is such a sweetheart ( a sweet sourdough)!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herman Starter White Bread Categories: Breads Servings: 95 1 1/2 c Milk 2 tb Solid vegetable shortening 1 1/2 ts Salt 1 pk Dry yeast, dissolved in 1/4 -warm water 1 c Herman sourdough starter at -room temperature 5 To 6 cups bread flour makes two 9x5 inch loaves 1. In a wide saucepan, combine the milk, shortening, sugar, and salt. Place over medium heat and stir until the shortening is melted. Transfer to a large mixing bowl to cool. 2. When the mixture is barely warm to the touch, stir in the dissolved yeast. Blend in the sourdough starter. Add 2 cups of the flour and beat with a spoon until smooth. Gradually blend in additional flour until the dough becomes too difficult to stir. turn out onto a floured surface and knead in as much of the remaining flour as necessary to form a cohesive dough. Continue kneading in flour until the dough is soft yet no longer sticks to the work surface. Transfer to a greased bowl and cover with a clean kitchen towel. Set aside to rise until double in bulk. 3. Generously grease two 9x5 inch loaf pans. Punch the dough down, then turn it out onto a floured surface. Shape it into 2 loaves and place them in the prepared pans. Cover and set aside to rise. When double in bulk, bake in a preheated 375 oven for 35 to 40 minutes, or until the crust is nicely browned. Cool on a rack for 5 minutes, then turn out. Complete cooling on the rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herman Starter Categories: Breads Servings: 6 1 pk Dry yeast 2 c Warm water,(110-115 deg) 2 c Flour 1 tb Sugar or honey Dissolve yeast in water. Mix in flour and sugar or honey. Beat until smooth. Never use metal spoons or container. Put in warm place overnight. In the morning, place half the starter in a scalded pint jar with a tight cover. Store in a cool place. Stir 2 or 3 times a day for 5 to 10 days or until bubbly. To store: transfer to jar, cover with cloth and refrigerate. To replenish: Reserve 1 cup starter. Stir in: 3/4 cup all purpose flour 3/4 cup water 1 teaspoon sugar or honey Cover and let stand at room temperature at least 1 day or until bubbly, then refrigerate. If not used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days until used. This is copied exactly as it appeared in the newspaper. Any error is not mine. Good luck! Bill Richards,sr, jfgx40a MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herman Starter Categories: Breads Servings: 1 2 tb Or 2 envelopes active dry Yeast 1/4 c Warm water 1 c Sugar 2 c All purpose white flour 2 c Milk (see note) DAY,1: Sprinkle yeast over warm water.Add 1 tablespoon of the sugar and let stand a few minutes until yeast is active and swelling.Combine remaining sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery bowl or container.(Do not use metal bowls or utensils as these may retard starter growth.)With a wooden spoon,stir in active yeast mixture.Cover loosely with a towel so Herman can breathe.Let stand in a warm draft free place overnight. DAYS,2,3,and 4:Stir daily with a wooden spoon.Keep covered.Keep cool. DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour.Let stand 24 hours. DAYS,6,7,8,and 9:Stir daily with a wooden spoon. DAY,10: Repeat DAY 5,stirring in 1/2 cup sugar,1 cup milk and 1 cup flour. THIS gives you enough starter to use freely in recipes and/or give away. Herman may be replenished as needed but can go no more than 5 days at room temperature between feedings.After feeding,wait 24 hours before using the renewed starter. DAILY stirring helps keep yeast mold from forming. Most directions specify that Herman not be refrigerated since cooler temperatures slow the growth and "souring" of the starter.It is,however,a safer course for busy cooks with fast growing startersHerman also is freezer-friendly and may be kept on ice between baking impulses if you get board. NOTE: If desired,substitute butter-milk for milk in starter for more flavor and less fat.If more starter is needed,additions may be doubled when 2 or more cups of starter are used..... AN ASIDE::: Marilyn Marter is a food columnist for the Philly.Inquirer. Her speciality is finding recipes for people who have lost them,or had heard of them from someone else.These are tried and true recipes from people who use them all the time...I say this,because I do not what anyone to think this starter is a flight of fancy on my part or anyone elses.. Being ignorant of these matters I have copied this recipe verbatem... Please enjoy,as soon as I get my Breadmachine I will join you all in trying this....Irwin E. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Herman Wheat'n'honey Starter Categories: Breads Servings: 1 1 tb Ginger 1/2 c Honey;or brown sugar 1/3 c Warm water 2 tb Dry yeast 2 c Milk 1 c Whole wheat flour 1 c Flour white;or unbleached Sprinkle ginger and 1 T honey or brown sugar over warm water. Sprinkle yeast over this and stir. Let stand in warm place about 10 minutes till doubled in size. Mix milk, rest of honey or brown sugar, flours into yeast mixture in a glass container about the size of a gallon pyrex jar. Stir, using only a wooden spoon, since metal objects will retard herman's growth. Leave the cover on lossely or place a glass plate over the top of the container. So Herman can breathe. Herman doubles, enen tripples at time of vigorous rising. Place Herman in a warm place overnight. Next day refridgerate, Lossely covered and stir each day. This is very important with wheat and honey starter as more gasses form in the container and are released during stirring. Formation of this gas may cause the starter to appear darker on the top than on the bottom. But this is okay. On the 5 th day measure out 1 cup herman for baking and another to give to a friend if you wish. Then feed what herman you have left thusly: FEEDING HERMAN 1/2 CUP WHOLE WHEAT 1/2 C WHITE FLOUR 1 C MILK 1/4 C HONEY;OR BROWN SUGAR 1/4 T GINGER STIR WELL KEEP IN FRIDGE MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: High Protein Muffins Categories: Muffins, Breads Servings: 10 2 1/2 c 40% Bran Flakes Cereal 1 1/2 c Raisins 1 3/4 c Milk 1 c Stirred Whole Wheat Flour 1 c Soy Flour 1 c Toasted Wheat Germ 4 ts Baking Powder 1 1/2 ts Ground Nutmeg 3/4 ts Salt 4 lg Eggs, Slightly Beaten 2/3 c Honey 2/3 c Vegetable Oil 1/4 c Dark Molasses Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt; set aside. Combine eggs, honey, oil and molasses in small bowl; blend well. Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at once to bran mixture, stirring just enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350°F oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: High-Protien Blueberry Muffins Categories: Breads, Muffins Servings: 12 1/4 c Butter or margarine 1/3 c Brown sugar, packed 1 Egg 1 1/2 c Whole wheat flour 1/3 c Wheat germ 1/4 c Dry milk 1 1/2 ts Baking powder 1 c Milk 1 c Fresh/frozen blueberries 1/4 c Brown sugar, packed 1/3 c Whole wheat flour 1/2 ts Cinnamon 1/4 c Butter or margarine Cream together butter and sugar. Beat in the egg. In another bowl, combine whole wheat flour, wheat germ, dry milk and baking powder mixing well. Add dry ingredients alternately with milk to the butter mixture. Stir until combined, but do not overbeat. Fold in blueberries. Fill greased muffin pans. Sprinkle Crumb Topping over each muffin. Bake at 400 degrees for 20 minutes. Let muffins cool a few minutes before removing from pan. CRUMB TOPPING: Combine 1/4 cup packed, brown sugar with 1/3 cup whole wheat flour and 1/2 teaspoon cinnamon. Cut in 1/4 cup butter or margarine. TIPS: Butter, especially sweet butter, gives the muffins a special taste. If sweet butter is used, add 1/2 teaspoon salt to dry ingredients. NUTRITION NOTE: The wheat germ "complements" the flour and almost doubles the protien value. The dry milk "supplements" the flour and increases the protien value by 50% MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Holiday Cranberry Rolls Categories: Breads Servings: 18 1 pk (or 1 tablespoon) Active Dry -Yeast 1/4 c Warm Water (110 to 115 -degrees) 1 c Whole Wheat Flour 1 1/2 c Unbleached All-Purpose Flour 1 tb Sugar 1/4 ts Salt 1/2 c Lowfat Milk 2 Eggs Cranberry-Orange Filling: 1 1/2 c Cranberries, fresh or frozen 1 Orange, peeled 2 tb Dark -or- Light Brown Sugar --or- Fructose 1/4 c Unsweetened Applesauce Frozen Orange Juice -Concentrate Keywords: Vegetarian, Ovo-Lacto Soften the yeast in the warm water. Combine the flours, sugar and salt in a mixing bowl. Cut in the margarine until the mixture resembles crumbs. Add the milk, eggs and softened yeast. Mix well. Cover and refrigerate for 2 hours or overnight. Meanwhile, make the Cranberry-Orange Filling by combining the cranberries, orange, brown sugar (or fructose), and applesauce in a food processor. Grind until coarse. Transfer to a saucepan and cook over medium heat for 10 minutes. Cool. After chilling, roll the dough into an 18- by 12-inch rectangle on a floured surface. Spread with the filling. Roll up jelly roll fashion. Cut into 18 rolls with a sharp knife. Place in an oiled 13- by 9-inch baking pan. Let rise in a warm place for about 30 minutes, or until doubled in bulk. Bake in a 350-degree oven for 25 to 30 minutes, or until golden brown. Glaze with orange juice concentrate while still warm. Serves 18 One Serving = Calories: 140 Carbohydrates: 19 Protein: 3 Fat: 6 Sodium: 99 Potassium: 92 Cholesterol: 31 Exchange Value: 1 Bread Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Holiday Date Bread Categories: Breads, Entertain Servings: 6 6 1/2 To 7 - cups all-purpose -flour 2 pk (8 oz) chopped dates, pitted -and finely snipped 1 c Wheat germ 1/4 c Sugar 2 Eggs, at room temperature 2 pk Active dry yeast 2 ts Salt 1 c Milk 1 c Orange juice 2 ts Cinnamon 1 c Water 1 Egg white, lightly beaten -with 1 Tbsp water 1/2 c Butter or margarine Non-stick cooking spray In a large bowl, mix 2 cups flour, 1/3 cup wheat germ, sugar, yeast and salt. Heat milk, water, butter and 1/2 cup dates to 125 to 130 degrees. Add to dry ingredients; beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a stiff dough. Knead on lightly floured surface until smooth, about 8 to 10 minutes. Place in bowl coated with non-stick cooking spray. Spray top of dough with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. In saucepan, combine remaining dates, orange juice and cinnamon. Cook and stir over medium heat until thickened, about 10 minutes. Remove from heat and stir in remaining wheat germ; cool. Reserve. Punch down. Shape as desired (directions follow). Spray shaped dough with cooking spray. Let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Brush with egg white. Bake @ 375 degrees (45 to 50 minutes for loaves 12 to 15 minutes for twists 25 minutes for cornucopia or until done). If needed, cover with foil during last 5 to 10 minutes to prevent over browning. Remove from pans; cool on wire racks. ALTERNATE SHAPES Twin Loaf Divide dough into 4 equal pieces. Roll each to 8 x 9". Spread each with 1/4 filling. Roll up tightly from long side as for jelly roll; pinch seams and ends to seal. Place two halves, side by side, seam sides down in 9 x 5 x 3" loaf pan coated with cooking spray. Repeat with remaining two loaves. If desired, sprinkle with additional wheat germ before baking. Breakfast Twists Divide dough into four equal parts. Roll one piece to 8 x 20". Spread 1/4 filling on dough to within 1/2" of edges. Lift 8" end and fold over 1/3 of dough; lift other 8" end and fold over opposite 1/3 dough to enclose filling. Starting from folded side, cut into 8 strips. Twist each strip at middle and place on baking sheet coated with cooking spray. Repeat with reserved dough and filling. To serve, top with confectioners sugar, if desired. Cornucopia Divide dough into 8 equal pieces. Reserve 4 pieces and 1/2 filling for second cornucopia. Roll one piece to 3 x 10". Spread about 1/4 cup filling in 1" strip down center of dough. Pull up edges and pinch seams and ends to seal. Place on baking sheet coated with cooking spray. Turn up 4" of end to make "J" shape. Roll remaining three pieces of dough to 3 x 20"Spread about 1/4 cup filling in 1" strip down center of each piece. Pull up edges and pinch seams and ends to seal. Coil end of one rope on baking sheet above top of "J" to make end of basket; then wrap over and under "J". Continue wrapping remaining ropes around "J" making each turn slightly looser to enlarge basket. Repeat with reserved dough and filling. To serve, garnish with dried fruits and nuts, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Holiday Fruit-And-Nut Bread Categories: Breads Servings: 25 2 c Dried Apricots, snipped (1/2 -pound) 1 1/2 c Dried Currants (1/4 pound) 1/2 c Dried Dates, snipped 1/2 c Pecans, chopped 1 1/4 c Water 1/2 c Apricot Brandy -or- -Unsweetened Apple Juice 1 pk (or 1 tablespoon) Active Dry -Yeast 1/4 c Warm Water (110 to 115 -degrees) 1/2 c Vegetable Oil 1/4 c Honey 1/2 ts Ground Cinnamon 1/4 ts Ground Cloves 1 c Unbleached Pastry Flour 2 To 2-1/4 c Whole Wheat Flour Combine the apricots, currants, dates, pecans, 1-1/4 cups water and brandy in a bowl. Let stand overnight or for at least 3 hours. Dissolve the yeast in the warm water. Add the oil, honey, cinnamon and cloves. Blend in the dried fruit and nut mixture. Stir in enough pastry flour and whole wheat flour to make a stiff dough. Beat well. Spoon the dough into two 5- by 7-inch bread pans. Cover with a damp towel and let rise in a warm place for 1 to 1-1/2 hours, or until almost doubled. Bake in a 400-degree oven for 30 to 40 minutes. Cool in the pan for 10 minutes. Remove and cool completely on a wire rack. When cooled thoroughly, wrap in aluminum foil and store for at least 3 days before serving. Bread may be made several weeks ahead and kept in an airtight container in a cool place. Serves 25 One Serving = Calories: 164 Carbohydrates: 26 Protein: 3 Fat: 6 Sodium: 2 Potassium: 224 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Homemade Biscuits Categories: Breads Servings: 4 1 1/2 c Sifted Unbleached Flour 3 ts Baking Powder 1 ts Salt 1 1/2 ts Baking Soda * 2 tb Sugar 1/4 c Shortening, Melted 1 1/2 c Sourdough Starter * More Baking Soda may be added if the starter is very sour. ~------------------------------------------------------------------------- Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425°F for 15 to 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Homemade Biscuit Mix Categories: Breads Servings: 10 8 c Flour 1/4 c Baking powder 2 ts Salt 1 c Lard Sift flour, baking powder, and salt together. Cut lard into flour with a pastry blender until the mixture has a fine, even crumb. Cover and store in refrigerator until ready to use. This mixture will keep for at least a month. Makes 10 cups of biscuit mix. TO MAKE BISCUITS: Add 1/2 cup milk to 2 cups Homemade Biscuit Mix and toss until combined. Turn onto a lightly floured surface and knead gently for about 20 seconds. Pat or roll to 1/2 inch thickness and cut with a medium-sized (2 inch) biscuit cutter. Bake in a preheated 450 F oven for 12-15 minutes, until golden. Serve hot. Makes 10-12 biscuits. Origin: Hearth and Home Companion. Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Homemade Bran Flakes Categories: Mormon, Breads Servings: 1 2 c Bran 2 c Whole wheat flour 1/2 c Nonfat dry milk powder 3 tb Brewer's yeast (optional) 1 ts Salt 1/4 c Oil 1 tb Molasses 1 c Water Combine dry ingredients. Make a well in the center and add oil,molasses and water. Mix well. Divide into three parts and roll out as thin as possible on greased cookie sheets. bake in 350 F oven 15-20 minutes, or until lightly browned and crisp. If dough is not completely dry, turn oven off and let it remain longer. Break into small pieces. Store in airtight container. Makes 1 lb of cereal. Origin: Homemaking booklet, Mormon Church, 1978. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Homemade Croutons - Melinda Lee Categories: Breads Servings: 1 6 sl Day Old Bread Of Choice 2 tb Butter Dried Thyme Fresh Minced Garlic Lemon Juice Fresh Chopped Parsley Trim the crusts from the number of slices of day old bread that you will need for the meal. Cut the bread into cubes, the size you want. Melt butter in a skillet and cook the garlic until tender. Add the dried thyme and lemon juice. The amounts of each are to taste. Add fresh chopped parsley for garnish. Dip the bread cubes in the butter mixture and place the cubes on a flat cookie sheet. Place in a preheated 300°F oven and allow to dry out for 10 minutes on each side, turning once. Store in an air tight container until ready to use. For a variation try adding a little cayenne pepper for a spicy version. From: Melinda Lee; KNX Food News Hour, KNX 1070 Radio, Los Angeles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hominy Corn Bread Categories: Breads, 1941 Servings: 6 1 c Hominy 1 tb Melted shortening 2 Eggs, well beaten 1/2 c Corn-meal 1/2 ts Salt 1 ts Baking powder 1 c Milk Combine hominy, shortening, eggs, and milk. Add corn-meal, salt, and baking powder. Let stand 5 minutes. Add 1 tablespoon more of milk if desirable. Pour into well-oiled pan and bake in hot oven (425 F) 35 minutes or until a rich golden brown. 6 servings. Florence Taft Eaton, Concord, MA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Almond Twist (Basic Sweet Dough) Categories: Breads Servings: 6 1/2 Recipe Basic Sweet Dough 1/4 c Lightly salted butter 3 tb All-purpose flour 3 tb Honey 1/3 c Granulated sugar 1/2 c Chopped blanched or un -blanched almonds Grease a 10-inch pie plate or round cake pan. With the palms of your hands, roll the Basic Sweet Dough into a long narrow roll about 1 inch in diameter. Coil the roll into the prepared pan, starting at the outside edge and twisting the roll as you go. Leave a little space between each coil. Cover and let rise in a warm place until almost doubled in volume, about 35 minutes. Heat the oven to 350F. Melt the butter in a small pan. Remove from the heat, stir in the flour and then the remaining ingredients. Spoon the mixture over the risen dough. Bake for 20 to 30 minutes until done. Place the pan on a rack to cool for at least 30 minutes before serving. Serve from the pan. Makes one large twist. [ The Redbook Breadbook ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey and Lemon Balm Tea Biscuits Categories: Breads Servings: 1 1 c Butter 1 c Honey 3 Eggs 3 c Flour 3 ts Baking powder 1 tb Milk 2 ts Lemon flavoring -OR- lemon juice 4 Sprigs fresh lemon balm -- chopped Thoroughly cream the butter and honey. Add eggs and beat well. Add the dry ingredients, then the milk, flavoring, and lemon balm. Drop by spoonfuls on an ungreased baking sheet and bake 8 to 10 minutes at 375 F. Source: Rhonda L. Brunea, Forestville, New York The Herb Companion - June/July 1993 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey and Cream Scones (Bakestone Recipes) Categories: Breads Servings: 8 6 oz Whole wheat flour 6 oz Plain flour 2 ts Bicarbonate of soda 1 ts Cream of tartar 1 oz Butter 5 fl Sour cream 4 oz Clear honey 1 Egg 1 Milk for glazing Sift the flour, soda, and -cream of tartar into a Mixing bowl. Cut the fat -into the flour and rub it -to A breadcrumb consistency. -Miz the sour cream and -honey Together until the honey is -dissolved. Beat in the Egg. Make a well in the -flour, pour in the liquid -and Mix to a soft dough. Turn -onto a floured board and Knead in a little extra -flour if necessary. Roll -out 1/2 Inch thick and cut into -rounds with a 2-inch Servings: 8 cutter. Lift onto a heated and greased bakestone and brush the tops of the scones with a little milk. Cook until the underside is golden, then turn and cook the other side. Serve hot, split and spread with butter and honey: or serve cold with butter or clotted cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Buns Categories: Breads Servings: 30 ---------------------------- ----------- 1/2 c Orange juice 2 ts Salt 1/4 c Softened shortening 3/4 c Honey, divided 1/2 c Mashed sweet potatoes 2 pk Active dry yeast 2 Eggs 3 1/4 to 3 1/2 cups all-purp -ose flour 1/3 c Butter or margarine, melted 2 c Chopped pecans or raisins From The Bread Cookbook by Lena Sturges. Heat orange juice to lukewarm; add salt, shortening, 1/4 cup honey, and sweet potatoes. Mix well and add yeast. When yeast is dissolved, add eggs and beat well. Add flour; mix until soft dough forms. Knead dough gently in bowl. Form dough into ball and put in a greased bowl. Cover and let rise in warm place until dough is light and doubled in bulk (about 1 1/2 hours). Combine butter, 1/2 cup honey, and pecans. Spread over bottoms of 2 greased 12- by 8-inch baking pans. Turn dough out onto floured surface; divide in half and fit into pans over honey-nut mixture. Using two well-greased, sharp knives, cut each pan of dough into 15 buns. Cover and let rise until doubled in bulk (30 minutes). Bake at 325 degrees for 25 minutes. Cool 5 minutes before turning out onto racks or serving plate. Yield: 2 1/2 dozen buns. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Buttermilk Bread Categories: Breads Servings: 6 1 pk Yeast 3 c Bread flour 1 1/2 ts Salt 3/4 c Buttermilk 3 tb Honey (we like orange honey) 1 tb Sweet butter 1/2 c Warm water "Here's a remarkably delicate combination of buttermilk and sweet honey that is really enticing." Place ingredients into the pan in the order listed, select white bread and push "Start." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Crunch Rolls Categories: Breads Servings: 6 6 Round bread rolls 1/2 c Butter, melted 1/2 c Honey Topping: 1/4 c Coconut 1/4 c Brown sugar 1. place 3-4 diagonal cuts in bread leaving bottom crust intact. 2. cream the butter and honey and spread the mixture in between slices and over the top of the bread. 3. combine the last 2 ingredients and sprinkle over the top of the bread. 4. place on an oven slide and cover with aluminum foil. bake at 200 degrees c for 10 minutes and then uncovered for a further 10 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Graham Crackers Categories: Breads, Snacks Servings: 50 2 c All-purpose unbleached flour 1/3 c Whole wheat flour 1/2 c Dark brown sugar, tightly -packed 3/4 ts Baking soda 1/2 ts Salt 1/2 Stick butter, in 4 pieces 1/3 c Honey 1 ts Vanilla extract 5 tb Water Use the metal blade of your food processor to combine the flours, brown sugar, soda, salt and butter, about 10 pulses. Add the remaining ingredients, pulse 5 times, then process until the mixture forms a mass, about 20 seconds. Remove the dough, press it into a ball and divide it in half. Cover one half with plastic wrap. Preheat the oven to 325 degrees. Roll out the other half on a buttered rimless 14x17 inch baking sheet. Lightly flour the surface of the dough and roll until it is very thin and covers the baking sheet. Use the sharp side of a knife to cut the dough into 3 inch squares, then use the dull side of the knife to divide the squares in half. Prick evenly with a fork. Bake until evenly browned and firm to the touch, about 12-15 minutes. Repeat with the remaining dough on a second baking sheet. Follow the scored lines to cut the crackers apart while warm; they will crisp as they cool. Gently lift them from the baking sheet with a spatula. Separate the crackers and store in air- tight containers. Makes about 50 crackers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Muffins Categories: Muffins, Breads Servings: 6 2 c Flour 1/4 c Sugar 2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 2 Eggs 1/2 c Honey 1/2 c Orange juice 1/3 c Butter, melted 1 ts Vanilla extract In a large bowl, combine flour, sugar, baking powder, baking soda and salt; set aside. In a mixing bowl, beat eggs. Add honey, orange juice, butter and vanilla; mix well. Stir into dry ingredients just until moistened. Fill 12 greased muffin cups 2/3 full. Bake at 375 degrees for 15-20 minutes or until golden. Makes: 12 muffins From: "Taste of Home" Magazine Posted by: Debbie Carlson ~ Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Wheat Germ Bread Categories: Breads Servings: 6 2 lg Loaves or 3 small loaves 2 pk Dry yeast 1 c Warm water 2 tb Brown sugar 1/2 ts Salt 1/2 c Flour 1 1/4 c Scalded milk, cooled to warm 1/4 c Honey 2 ts Salt 1 3/4 c Whole wheat flour 1/4 c Wheat germ 3 1/2 c White flour In a large mixing bowl combine yeast, water, brown sugar, salt and the 1/2 cup of flour. Beat until smooth. Cover and let stand in warm place 15 minutes. Add to this mixture the scalded milk, honey, salt, whole wheat flour and wheat germ. Beat 2 minutes with electric mixer and gradually stir in about 3 1/2 cups white flour. Form into smooth ball on floured surface. Cover with bowl and let rest 10 minutes. Knead thoroughly and divide into 2 or 3 balls. Cover with bowl and let rest again. Shape each ball into a loaf and place in 2 well-greased standard loaf pans or 3 8x4-inch pans. Cover and let rise in warm place 45-60 minutes, or until doubled in bulk. Bake at 375 F for 35-40 minutes. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Wheat Bread Categories: Breads Servings: 1 1/4 To 1/2 cup warm water 3 tb Honey 1 pk Active dry yeast 2 c All-purpose flour 3/4 c Whole wheat flour 1/4 c Instant nonfat dry milk 2 tb Lard, butter or margarine 1 ts Salt 1 Egg Makes 1 loaf Combine 1/4 cup of the water, 1 tablespoon of the honey and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flours, dry milk, lard, remaining 2 tablespoons of the honey, and salt into work bowl. Process until mixed, about 10 seconds. Add yeast mixture and egg to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft and smooth but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour. Punch dough down. Shape into loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Let stand in warm place until almost doubled, about 45 minutes. Heat oven to 375 F. Bake until loaf sounds hollow when tapped, 25 - 30 minutes. Remove immediately from pan. Cool on wire rack. Food Processor Bread Book From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Wheat Germ Bread Categories: Breads Servings: 6 Jim Vorheis 2 pk Dry yeast 1 c Warm water 2 tb Brown sugar 1/2 ts Salt 1/2 c Flour 1 1/4 c Scalded milk, cooled to warm 1/4 c Honey 2 ts Salt 1 3/4 c Whole wheat flour 1/4 c Wheat germ 3 1/2 c White flour Makes 2 large loaves or 3 small loaves. In a large mixing bowl combine yeast, water, brown sugar, salt and the 1/2 cup of flour. Beat until smooth. Cover and let stand in warm place 15 minutes. Add to this mixture the scalded milk, honey, salt, whole wheat flour and wheat germ. Beat 2 minutes with electric mixer and gradually stir in about 3 1/2 cups white flour. Form into smooth ball on floured surface. Cover with bowl and let rest 10 minutes. Knead thoroughly and divide into 2 or 3 balls. Cover with bowl and let rest again. Shape each ball into a loaf and place in 2 well-greased standard loaf pans or 3 8x4-inch pans. Cover and let rise in warm place 45-60 minutes, or until doubled in bulk. Bake at 375 F for 35-40 minutes. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Whole Wheat Casserole Bread Categories: Breads Servings: 6 Jim Vorheis 1 c Milk 3/4 c Shortening 1/2 c Honey 2 ts Salt 3/4 c Warm water 2 pk Dry yeast 3 Eggs, slightly beaten 4 1/2 c Unsifted flour 1 1/2 c Whole wheat flour 1 ts Soft butter In a small saucepan, heat milk until bubbles form around edge of pan. Remove from heat. Add shortening, honey and salt, stirring until shortening is melted. Cool to lukewarm. Sprinkle yeast over water in large bowl and stir until yeast is dissolved. Stir in milk mixture and eggs. Combine flours. Add 4 cups flour mixture to yeast mixture. With electric mixer at low speed beat until blended. Beat at medium speed until smooth, about 2 minutes. With wooden spoon gradually beat in remaining flour mixture. Then beat, stretching dough 20 to 30 times. Cover with waxed paper and a moist towel. Let rise in warm place, free from drafts, until double in bulk, about 1 hour. Lightly grease a 2 1/2 to 3 quart casserole. Punch dough down, and beat with spoon until smooth, about 30 seconds. Turn into casserole, cover and let rise until double in bulk, 20 to 20 minutes. With a sharp knife, cut a 4-inch cross, 1/2 inch deep, in top of dough. Bake at 375 F for 45 to 50 minutes, or until bread is nicely browned and sounds hollow when rapped with knuckle. Remove to wire rack. Rub butter over top of bread. Serve warm. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey Whole Wheat Bread Categories: Breads Servings: 6 Jim Vorheis 3 c Whole wheat flour 1 tb Salt 2 pk Dry yeast 3 c Milk 1/2 c Honey 2 tb Oil 1 Egg, lightly beaten 1 c Whole wheat flour 4 1/2 c To 5 cups white flour Combine the 3 cups of whole wheat flour, salt and yeast in a large bowl. In a saucepan over low heat combine milk, honey and oil. Heat until warm. Pour over flour mixture and blend well. Add egg and beat well. Add 1 cup wheat flour and 4 1/2 to 5 cups white flour. Knead dough for 5 minutes. Place in a greased bowl. Cover with damp cloth and let rise 45 to 60 minutes, or until doubled in bulk. Punch down dough and divide into thirds. Put into greased loaf pans, cover with damp cloth and let rise until double. Put in COLD oven, set at 400 F and bake for 10 minutes. Reduce heat to 375 F and bake for 30 minutes or until golden brown. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honey-Buttermilk Whole-Wheat Rolls Categories: Breads Servings: 16 1/2 c Buttermilk 1 1/2 ts Salt 1/3 c Honey 2 tb Unsalted butter or -margarine, melted 1 c Bread flour 1 1/4 c Whole-wheat flour Oil for pan These rolls have a soft texture ands delicate flavor but a firm crust. They look very inviting, deeply browned with a dusting of flour. They make great moderately sized sandwiches. Basic Sponge In processor fitted with metal blade, mix Basic Sponge with butter- milk, salt, honey and melted butter until smooth. Combine flours and add to sponge mixture, 1/4 cup at a time, pulsing several times to incorporate each addition. Process dough until supple, elastic and sticking slightly to work bowl, about 1 minute, adding more water or flour by teaspoon, if dough is too dry or too wet. Dough should be very sticky, almost wet. Transfer dough to large plastic bag, squeeze out all air and seal tightly at top to allow room for dough to expand. Set bag in bowl and let dough rise in warm spot until doubled, about 1 1/2 hours. Divide dough in half. Cut each in half again, then quarter into 4 equal pieces, about 2 1/2 ounces each. Shape each piece into round roll by pinching bottom of dough. Place 2 inches apart on large oiled baking sheet, pinched-bottom down. Sprinkle with flour. Drape loosely with plastic. Let dough rise in warm place until almost doubled,about 1 hour. If desired, use kitchen shears to make deep cross-stitch slash in rolls. About 15 minutes before baking put rack in middle of oven and set oven to 400 degrees F.. Bake until rolls are deeply browned and sound hollow when raped on bottom, about 20 minutes. immediately remove from pan and place on wire rack. Makes 16 rolls. Each roll contains about: 162 calories;231 mg sodium; 4 mg cholesterol; 3 grams fat; 31 grams carbohydrates; 5 grams protein; 0.4 grams fiber; 16% calories from fat. Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992 Food Section By: Abby Mandel. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Honeymoon Sourdoughs Categories: Breads Servings: 4 1 c Active Starter 1 1/4 c Prepared Biscuit Mix 1/2 ts Baking Powder 1 tb Cooking Oil Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place of greased cookie sheet and bake at 450 degrees for about 15 minutes. Makes 9 Large biscuits. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Apple Muffin Categories: Breads Servings: 24 MMMMM-----------------------------TOPPING---------------------------------- 4 Apples, red, medium, Dessert 3 tb Sugar 2 ts Cinnamon, ground MMMMM--------------------------MUFFIN BATTER------------------------------- 2 c Flour, all-purpose 1 ts Salt 1 tb Baking powder 1/4 c Sugar 2 Eggs 2/3 c Milk 1/4 c Butter, melted 1 c Apples, peeled, chopped, Contributed to the echo by: Jean Hores Originally from: BETTER BAKING Hot Apple Muffins TOPPING: To prepare the topping, core and peel the apples, keeping them whole. Cut each one into 4 to 5 thick rings. Mix the sugar and cinnamon together and coat the apple rings. Reserve. MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl beat the eggs, add the milk and melted butter. Stir the liquid very quickly into the flour mixture - do not beat and do not worry about lumps. Speed is essential. Fold in the chopped apples. Fill 24 (5in.) greased muffins tins or paper cases, filled to one-third, and put one cinnamon apple ring on each muffin. Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked. Remove from tins and serve hot. Servings: 24 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Biscuits Categories: Breads Servings: 12 2 c Flour 1 tb Baking powder 1 ts Salt 3 tb Butter 3/4 c Milk 1. Mix together dry ingredients and sift. 2. Add butter in pieces and work into dry ingredients by hand until mixture is lump free. 3. Stir in milk quickly, mixing by hand to form a soft dough. 4. Transfer dough onto lightly floured board and press down by hand to around 3/4 inch thickness; even dough out by hand. 5. Cut dough into 2-inch biscuit rounds and arrange on a lightly greased baking sheet. 6. Bake at 425 degrees F for about 10 to 15 minutes, or until lightly browned. 7. Serve stuffed with country ham as a snack or appetizer, on top of Lamb Hash with Biscuits for a filling supper, or dotted with butter and Mrs. Johnson's Peach preserves for Sunday breakfast Johnson-style. Makes 12 biscuits. From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry Haller with Virginia Aronson, Random House, New York. 1987. ISBN 0-394-55657-7. Posted by: Karin Brewer, Cooking Echo, 9/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Bisquits Categories: Penn-dutch, Breads Servings: 1 6 c Flour 4 ts Baking Powder 1 ts Salt 2 c Sour Cream Sift flour, salt and baking powder. Gradually add the cream, working as little as possible. Turn out on floured board and press out with the hands. Do not roll. Cut with biscuit cutter and bake at 400°F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Cross Buns Categories: Breads Servings: 24 4 1/2 c All-Purpose Flour 1/3 c Granulated Sugar 2 tb Quick Rise Instant Yeast 1 ts Salt 2 ts Cinnamon 1/2 ts Grated Nutmeg 2 c Warm Water 1/4 c Melted Butter 2 Eggs, beaten 1 c Raisins or part currants 1/2 c Mixed Candied Peel 1 1/2 c Icing Sugar 2 tb Milk In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs. Using a wooden spoon, vigorously stir dough until smooth and elastic. Stir in raisins and candied peel. Scrape down sides of bowl, cover with a clean dry towel and stand for 10 minutes. Grease 24 medium to large-sized muffin cups and spoon in batter -- no more than 2/3 full. Brush tops with melted butter. Cover and let rise in a warm place until almost double, about 20 - 30 minutes. Bake in an oven preheated to 375 degrees for about 20 minutes or until tops are browned. Let cool on wire racks until warm, about 10 - 15 minutes. Combine icing sugar with milk until smooth; place in a piping bag or spoon on top of buns to make crosses. Makes 24 buns. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Cross Buns Glaze Categories: Breads Servings: 1 2 tb Milk 2 tb Water 3 tb Superfine Sugar Stir ingredients together in a small saucepan over medium heat until sugar is dissolved. *If currents are not available, substitute sultanas (golden raisins) or just use 1 c. regular raisins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Cross Buns Categories: Breads Servings: 1 2 tb Dry yeast 3/4 c Warm water 1/2 c Vegetable oil 1 ts Salt 1/4 c White sugar 2 tb White vinegar 1 ts Baking powder 1 ts Cinnamon 3 1/2 c White flour 1/2 c Flour for kneading 2/3 c Currants Combine yeast with water in a mixing bowl. Combine the rest of the ingredients except the currants & flour. Mix well. Add 1 1/2 c flour & mix. Stir in currants. Mix in the remaining 2 c of flour. Remove from bowl & knead, adding more flour as necessary. Knead for a few minutes until the dough is pliable. Return to mixing bowl, cover with a damp cloth & set aside until it has doubled. Punch dough down, turn out onto a floured board, cover & let rest for 10 minutes. Divide the dough into 18 pieces. Roll into a ball & place on a greased baking sheet 1 1/2 inches apart. Flatten slightly. If you wish, using a sharp knife, cut out a cross in the top of each bun. Cover with a damp cloth & let rise till doubled. Heat oven to 375F. Lightly brush the top of each bun with vegetable oil & bake for 12 to 15 minutes or until golden. Cool on wire racks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Cross Buns Categories: Breads Servings: 12 4 c Flour 1 1/4 oz Dry Yeast 1 ts Sugar 2/3 c Warm Milk 1/4 c Warm Water 1 ts Salt 1/2 ts Apple Pie Spice 1/2 ts Nutmeg 1/4 c Sugar 1/4 c Melted Butter 1 Egg 1/2 c Currants * 1/2 c Raisins MMMMM------------------------------GLAZE----------------------------------- 2 tb Milk 2 tb Water 3 tb Superfine Sugar In England, these are usually eaten on Good Friday, sort of like crépes for Mardi Gras or hot dogs on the Fourth. ~------------------------------------------------------------------------- If currants are not available, substitute sultanas or golden raisins, or just use 1 cup regular raisins. ~------------------------------------------------------------------------- Combine 1/2 c. flour, yeast and 1 t. sugar in a large bowl. Add milk and water and mix well. Let stand in a warm place 20 minutes. Sift remaining 3-1/2 cups flour, salt, and spices into another large bowl; stir in sugar. Beat melted butter and egg into yeast mixture. Add dry ingredients and fruit and mix to form a soft dough. Turn out onto a lightly floured surface and knead about 10 min. or until dough is smooth and elastic. Place in a greased bowl; turn dough in bowl to grease top. Cover and let rise in a warm place about 90 min. or until doubled in size. Flour a large baking sheet; set aside. Punch down dough, turn out onto floured surface and knead well to release air. Divide dough in 12 equal balls. Place on baking sheet. Cover and let rise in a warm place 30 min. or until puffy. Preheat oven to 375 F. With a sharp knife, lightly score a cross on top of each bun. Bake about 20 min. or until golden brown. Meanwhile, prepare glaze. While buns are still warm, brush twice with Glaze. Cool on wire racks. Serve fresh and warm. Glaze: Stir ingredients together in a small saucepan over medium heat until sugar is dissolved. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Cross Buns Categories: Breads, Osg Servings: 1 1/4 c Shortening 1/2 c Sugar 1 ts Salt 1 c Water; boiling 1 c Milk; evaporated 1 ea Yeast cake 1/2 c Water; lukewarm 2 ea Eggs 7 c Flour 1 c Currants; or raisins Pour boiling water over fat, sugar and salt, add milk. When lukewarm add yeast, dissolved in lukewarm water. Add beaten eggs. Stir in 4 c. flour. Beat hard and add enough flour to make a soft dough. wash and drain currants, fold into dough. Place in greased bowl and grease top of dough. Cover with waxed paper and a lid or cloth and keep in a cool place until ready for use. Put in small buns and let rise until double size. Bake 15 minutes then cool and cover with powdered sugar. Note: Assume moderate oven 350 - 400 F. Source: Grace Weller, Rehoboth Center Grange, Perry County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Cross Buns Categories: Breads, 1941 Servings: 6 Text Only Prepare a dough from any roll recipe. When ready to be formed into rolls turn onto lightly floured board and roll in sheet 1 inch thick. Cut into rounds with a floured cutter. Place on well-oiled pan. Cover and let rise until treble in bulk. Brush the surface of each bun with egg white diluted with water. Cut a cross on the top of each bun with a sharp knife. Bake in hot oven (450 F) 12-15 minutes. Brush the surface of the freshly baked buns with sugar and water. Fill the cross with a plain frosting. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Onion Squares Categories: Breads Servings: 6 2 c Onion, Very Thinly Sliced 7 tb Lard Cayenne Pepper To Taste 2 c Bread Flour 1 tb Baking Powder 3/4 ts Salt 2/3 c Milk 1 lg Egg 3/4 c Sour Cream In a heavy skillet, cook the onion in 2 Tbsp lard, over mod-low heat, stirring, until it is golden. Stir in the cayenne and salt and pepper to taste. Reserve the mixture. Onto a sheet of wax paper, sift together the flour, baking powder, and salt. Sift the mixture again into a bowl. Add the remaining lard, and blend the mixture until it resembles fine meal. Stir in the milk, stirring until the dough is combined well. Turn out onto a floured surface and knead it for 30 seconds. Pat into a 9-inch square, press it evenly into a greased 9-inch baking pan and top with the onion mixture. In a small bowl, whisk together the egg, sour cream, and salt and pepper to taste. Pour this over the onion mixture, using a spatula to cover the onion mixture evenly. Bake in the middle of a preheated 450°F oven for 20-25 minutes or until it is cooked through. Cut into squares and serve hot. a 1943 Gourmet Mag. favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Roll Mix Categories: Breads Servings: 22 5 lb All-Purpose Flour 1 1/4 c Sugar 4 ts Salt 1 c Non Fat Dry Powder Milk Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label as HOT ROLL MIX and store in a cool dry place. Use within 6 to 8 months. Makes about 22 cups of HOT ROLL MIX. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hot Yeast Rolls Categories: Breads Servings: 30 2 pk Active dry yeast 1 tb Granulated sugar 1/4 c Water,very warm 1/4 c Butter,cut into small pieces 2 c Milk,warm 6 c Flour,all-purpose 1 ts Salt 1/4 c Butter,melted 1. In a large bowl sprinkle yeast and sugar over warm water (should feel comfortably warm when dropped on wrist) and allow to stand until bubbly, about 10 minutes. 2. Combine butter and milk in top of double boiler over simmering water until butter has melted and milk is warm. Add to yeast mixture and stir until blended. Mix in 2 cups of the flour, 1 cup at a time, and beat well to form a spongy dough. Cover and let rise in a warm place until double in bulk, about 1-1/2 to 2 hours. Stir down with wooden spoon, then add about 3 more cups of flour to form a moist dough that is firm enough to turn out onto a well-floured board. 3. Dip hands in flour and knead dough until smooth and nonsticky, adding additional flour as needed. The dough should be velvety-smooth. 4. Form into a ball and place in a well-buttered, warm mixing bowl. Turn ball of dough so that entire surface of dough is coated with softened butter. Cover and again place in a warm place until double in bulk, about 1 hour. 5. Punch dough down, turn out onto a lightly floured board, and let rest for about 5 minutes. 6. Roll out to a thickness of about 1/2 inch cut with a floured knife first into approximate 2-inch squares, then into triangles. Roll up from wide side to point and place on baking sheet about 1/4 inch apart. When all are prepared, brush with melted butter and again let rise until about double in bulk, about 30 minutes. 7. Bake in a preheated 350'F. oven until lightly browned, 25 to 30 minutes, depending on size. To test for doneness gently tap top of roll for a hollow sound or break open one roll to see if it is sufficiently baked in the center. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: How to Set Buckwheat Categories: Breads, Osg, Info Servings: 1 In the evening take 1 qt. lukewarm water; put in crock; add 1 c. sweet milk and a little salt. Add 1 c. Witch yeast or 1 cake yeast which has been soaked. Thicken with buckwheat flour, including 1/2 c. wheat flour. In the morning stir in a little soda and 1/2 tin cup buttermilk. That evening add sufficient water to make desired amount; thicken and let stand over night. Next morning thin as before. These are very good cakes. Source: Mrs. Pearl Temple, Jefferson Grange, KNox County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Howard Johnson's Boston Brown Bread Categories: Breads Servings: 1 1 c Unsifted whole wheat flour 1 c Unsifted rye flour 1 c Yellow corn meal 1 1/2 ts Baking soda 1 1/2 ts Salt 3/4 c Molasses 2 c Buttermilk Grease and flour a 2 qt. mold. Combine flours, corn meal, soda ,salt. Stir in molasses, buttermilk. Turn into mold, cover tightly. Place on trivet in deep kettle. Add enough boiling water to kettle to come half way up sides of mold; cover. Steam 3 1/2 hr., or until done. Remove from mold to cake rack. Serve hot with baked beans. Makes 1 loaf Source: Secret Restaurant Recipes * Duplicated by Gloria Petzer Posted by Dar Rains MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Humdingers - Date-Nut Rolls Categories: Desserts, Breads Servings: 24 1 Margarine stick 1 pk Dates 1 c Nuts,chopped 1 c Sugar 1 pn Salt 1 ts Vanilla 1 1/2 c Rice Krispies Powdered sugar 1. Mix first 5 ingredients and cook 8 minutes at low heat. Remove from heat; add vanilla and Rice Krispies. 2. Shape into finger-sized rolls. Roll in powdered sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hungarian Christmas Bread Categories: Breads Servings: 2 1 pk Dry yeast 1 ts Sugar 2/3 c Warm water 1 c Butter, at room temperature 1/4 c Sugar 1/2 ts Salt 2 tb Grated lemon peel 1/4 c Nonfat dry milk 2 1/2 To 3-1/2 cups unbleached -flour 1 c Ground poppy seeds 1 c Sugar 1/2 c Raisins 1/2 c Milk GLAZE: 1 Egg beaten with 1 tsp water In a small cup, dissolve the yeast and sugar in the water. Let stand for a few minutes. Meanwhile, combine the butter, sugar, salt, 1 tbsp lemon peel, and milk in a large mixing bowl. Then add 2-1/2 cups of flour alternately with the yeast mixture. Blend the dough well. Turn the dough out onto a floured board. Knead for about 10 minutes until the dough is smooth and not sticky. Add more flour as necessary. Put the dough into a greased bowl, turning so the top is greased. Let rise in a warm, draft-free place until doubled in bulk, about 1 hour. While the dough is rising, prepare the filling. Combine the poppy seeds, sugar,raisins, milk, and the rest of the lemon peel in the top half of a double boiler. Cook it over hot water until the mixture is of spreading consistency. Stir constantly. It should thicken in about 10 minutes. Remove from heat and cool to room temperature. Punch the dough down,divide in half, and roll each piece into a long rectangle about 1/4 inch thick. Spread the filling on top of each piece, then roll up. Pinch the seams together so the filling can't come out. Place the rolls on a large greased baking sheet and brush with the glaze. Cover the rolls with wax paper laid across water glasses so the paper doesn't touch the dough. Let rise again for 30 minutes. Apply a second coat of glaze. Bake the loaves in a preheated 325 F oven for about an hour. If the top browns too rapidly, cover loosely with aluminum foil. Cool on a wire rack. Makes 2 loaves. Origin: Hearth and Home Companion Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hushpuppies Categories: Breads Servings: 48 6 c Cornmeal 6 Eggs 2 tb Sugar 1 ts Salt 2 ts Baking soda Buttermilk Combine cornmeal, eggs, sugar, salt, and soda. Add enough buttermilk to make a thick dough. Drop by tablespoonfuls into hot fat along with the fish fillets and fry for 2-3 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hushpuppies Categories: Breads Servings: 12 1 1/4 c Cornmeal,self-rising 3/4 c Flour,self-rising Salt 1 Egg,beaten 1/2 c Onion,finely chopped 1 c Buttermilk Mix all dry ingredients together. Add egg, onion, and buttermilk. Drop batter by small spoonfuls into deep fat. They will sink toward the bottom, then pop back to the top. Turn if they don't pop over when brown on one side. Drain on paper toweling and serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ice-Box Rolls Categories: Breads, 1941 Servings: 6 1 Cake dry yeast OR 1 cake compressed yeast 1 Egg, well beaten 2 ts Salt 6 tb Sugar 2 c Lukewarm water 3 tb Melted shortening 6 1/2 c Flour Soften yeast in lukewarm water. If dry yeast is used combine the sugar, yeast, and water and allow to stand in a warm place 1 1/2 hours. If compressed yeast is used allow to stand in lukewarm water 5 minutes. Add salt, egg, sugar, if sugar has not already been added, and shortening. Mix well. Add flour, a little at a time, beating thoroughly after each addition until dough is stiff enough to knead. Knead on lightly floured board until the dough is smooth and elastic. Cover dough with a warm, damp cloth. Set in a moderately warm place and allow to stand 2 hours. Work down, cover closely with waxed paper, and place in the refrigerator overnight. If baking rolls for luncheon or dinner, remove desired portion of dough from the refrigerator and allow about 2 hours to warm to room temperature and become light. Form into rolls. Cover and let rise until treble in bulk. Place on well-oiled baking sheet. Bake in hot oven (450 F) about 15 minutes. This dough will keep for 1 week or 10 days in a refrigerator if it is worked down each day to prevent its becoming too light. The dough should be kept closely covered with waxed paper to prevent a crust from forming over the surface. 32 rolls. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Icebox Rolls Categories: Breads, Osg Servings: 1 1 ea Yeast cake 1/2 c Sugar 1 ts Salt 2 c Water; lukewarm 1 ea Egg; beaten light 7 c Flour 3 tb Shortening; melted Dissolve yeast, sugar and salt in water, add egg and shortening, let stand a few minutes. Add flour, let rise in warm place. Knead down and place in refrigerator. When rolls are desired pinch off bits of dough, place on greased pan and let double in size. Bake in moderate oven. Note: Moderate oven is 350 - 400 F. Source: Mrs. Glenn Trainer, Tymochee Grange, Marion County, OH Mrs. Walter L. Rowe, Homer GRange, Medina County, OH Mrs. Byron DeArmond, Butler County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Icebox Rolls Categories: Breads Servings: 1 1 c Potatoes, mashed 1 qt Water, lukewarm 1 c Lard 1 c Sugar 2 Eggs 1 tb Salt 1 Yeast cake Flour Mix pototes, lard, sugar, salt. Add well beaten eggs. Beat until smooth, add potato water. Crumble in yeast and let rise 1 hour. Add flour enough for stiff dough. Place in icebox overnight. Make into rolls, let rise in warm place. Dough may be kept in icebox to 2 or 3 days and used as desired. Bake in hot oven, 450 F. for about 15 minutes. Source: Mrs. Irma Beckett, Massie Grange, Warren County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Icebox Rolls #2 Categories: Breads, Osg Servings: 1 1 c Potatoes; mashed 1 qt Water; lukewarm 1 c Lard 1 c Sugar 2 ea Eggs 1 tb Salt 1 ea Yeast cake Flour Mix pototes, lard, sugar, salt. Add well beaten eggs. Beat until smooth, add potato water. Crumble in yeast and let rise 1 hour. Add flour enough for stiff dough. Place in icebox overnight. Make into rolls, let rise in warm place. Dough may be kept in icebox to 2 or 3 days and used as desired. Bake in hot oven, 450 F. for about 15 minutes. Source: Mrs. Irma Beckett, Massie Grange, Warren County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Icelandic Three Grain Brown Bread Categories: Breads Servings: 2 1/2 c Brown sugar, packed 1/2 c Butter, softened 1 c Rolled oats 1 c Dark rye flour 2 c Whole wheat flour 2 c All purpose flour 1 ts Salt 4 ts Baking soda 2 1/2 c Buttermilk This soda bread recipe comes from an Icelandic farmhouse. It's dark,delicious, and full of wholesome grains. It's also excellent toasted. Preheat the oven to 350F. Grease two 9x5x3 inch loaf pans. In a large bowl, cream together the brown sugar and butter. Mix the rolled oats,rye flour, whole wheat flour, all purpose flour, salt, and baking soda together in another bowl, then add the creamed mixture along with the buttermilk. Mix until well blended. Divide the mixture between the two pans and smooth the tops. Bake 1 hour or until a wooden skewer inserted in the center comes out clean. Turn out of pans and cool on racks. Makes 2 loaves. Origin: Cookbook Digest, Sept/Oct 1993. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Impossible Hot Fudge Pudding Cake Categories: Breads, Desserts Servings: 1 1 c Bisquick 1 c Sugar 3 tb Unsweetened Cocoa Powder 1/3 c Unsweetened Cocoa Powder 1/2 c Milk 1 ts Vanilla 1 2/3 c Hot Water Preheat oven to 350~. In a greased 8" square pan, mix Bisquick, 1/2 C sugar and 3 T cocoa powder. Stir in milk and vanilla until blended. Sprinkle evenly with remaining sugar and cocoa powder. Pour water over top. DO NOT STIR. Bake 40 minutes or until top is firm. Dust lightly with confectioner's sugar if desired. Spoon into dessert bowls while hot. Tastes great with a scoop of vanilla ice cream or whipping cream on top. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Improved Cornbread Categories: Breads Servings: 6 2 Eggs 2 tb Baking Powder 1 ts Baking Soda 1/2 ts Salt 2 tb Honey 2 tb Vegetable oil (lard or -crisco would have been -better) 1 c Buttermilk 1 c White flour 1 c Cornmeal Mix well while preheating greased pans or skillet at 400 for a few minutes. Pour in batter and bake at 400 for 20-25 minutes. Could be baked in cornbread pan or muffin tins also. I don't really use buttermilk by the way. It would go bad in the fridge because I bake so seldom. I use four tsp of dried buttermilk and one cup of water. The real thing would be better I presume. Medium bread pans filled half way will make two loafs. Skillet method would be heat oil or lard while heating the pan, then add to the batter before pouring into the skillet. Enjoy It! I found that some recipes called for one egg, some all cornmeal flour (which produces corn frisbees), some sugar instead of honey, and milk instead of buttermilk. Confused? I was. This is my creation and I'm not sure the salt is necessary. It will increase about 70% when baked. Origin. Pete Porro 14 June, 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Instant Potato Starter Categories: Breads Servings: 1 MMMMM-----------------------------STARTER---------------------------------- 1 pk Dry yeast, 1/2 c Sugar 2 c Warm water, 2 tb Salt 1/2 c Instant potato flakes MMMMM-------------------------------FEED------------------------------------ 3/4 c Sugar, 1 c Warm water, 1 ts Instant potato flakes MMMMM------------------------------BREAD----------------------------------- 1 c Starter, 1 1/2 c Lukewarm water 1 ts Salt, 1/4 c Sugar 1/2 c Oil, 6 c Flour STARTER: Dissolve yeast in 1/2 C. of warm water. Add remaining ingred. and stir well. Place in glass jar, covered loosely with foil, plastic wrap, etc. (to allow for gas expansion). Keep at room temperature for 24 hrs. Then place starter in frig. for 3-5 days. Feed: After starter has been refrigerated 3-5 days, take out and feed it above mixture. Let stand out (loosely covered) all day (8-10 hrs.). Take out 1 C. to use in making bread and return remaining starter to frig. Keep refrigerated from 3-5 days; feed again. After feeding, take out 1 C. to use in making bread, or give 1 C. to a friend, or throw 1 C. away. Starter must be fed again in 3-5 days. Bread: Mix first 5 ingred. together. Add in flour 1 C. at a time until thoroughly mixed. Knead until good "elastic" consistency, but don't over knead. Place approx. 2 Tbl. oil in bottom of large boowl; turn dough over so oiled side is facing up. Cover with dish towl; let rise until double - about 8-10 hrs. Punch down, knead again only a few times, mixing in flour until good consistency. Divide dough in half, shape into loaves. Place in ungreased loaf pans; let rise again (4-6 hrs.). Bake @ 350 for 25-35 min. until golden brown and loaves sound hollow when tapped. Cinnamon Bread: Before placing dough in loaf pans to rise, roll out, brush with melted butter, sprinkle with cinnamon and sugar. Roll up and place in loaf pan to rise. This is a great receipe - I've enjoyed it for years! Your starter should bubble a little after it has set out for the day (before you feed it). If not, I have added yeast to the warm water of the "feed" and added it in and the starter has recovered just fine! Enjoy! And let me know how you like it! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Bread Categories: Breads Servings: 1 1/4 lb Butter 2 1/2 ts Baking Powder 1/2 c Sugar 1/4 ts Salt 2 Eggs 1 c Milk 2 1/2 c Flour 1 c Raisins Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at 350°F for one hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Brown Bread Royal Hibernian Categories: Breads Servings: 6 Jim Vorheis 5 c Whole wheat flour 2 1/2 c White flour 1/3 c Sugar 2 ts Sugar 2 ts Soda 2 Eggs 2 1/4 c Buttermilk 1 c Softened butter or margarine In a large mixing bowl, combine the whole wheat flour, sugar, soda and salt. In a separate bowl beat eggs until frothy and add buttermilk. Combine milk mixture and softened butter with the flour mixture and beat with an electric mixer for 2 minutes. Add white flour gradually and turn dough out onto a floured board. Knead thoroughly. Divide dough in half and shape into 2 round balls. Flatten the tops slightly and, with a knife, cut an "X" about 1/2 inch deep. Put loaves on a greased cookie sheet or into 2 9x5-inch loaf pans. (For loaf pans, cut slash down center lengthwise.) Bake at 400 F for 50 minutes. Cool before cutting into thin slices. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Coffee Muffins Categories: Muffins, Breads Servings: 12 2 c Flour 1 tb Baking powder 1/2 ts Salt 1/2 c Sugar 1 Egg, beaten 1/3 c Butter, melted 1/2 c Heavy cream, unwhipped 1/4 c Irish whiskey 1/4 c Coffee liqueur Preheat oven to 400 F. Sift the first 4 ingredients together. Stir in remaining ingredients, until moistened. Fill paper-lined muffin tins full, and bake approximately 20 minutes. Makes 12 muffins. Source: Granny's Muffin House By Susan Ashby Shared By Kaitlin Young MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Freckle Bread Categories: Breads Servings: 6 Jim Vorheis 4 3/4 c To 5 3/4 cups unsifted flour 1/2 c Sugar 1 ts Salt 2 pk Dry yeast 1 c Potato water 1/2 c Margarine 2 Eggs, room temperature 1/4 c Mashed potatoes, room -temperature 1 c Seedless raisins In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Combine potato water and margarine in saucepan. Heat over low heat until liquid is warm - the margarine does not need to melt. Gradually add to dry ingredients and beat for 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add eggs, potatoes and 1/2 cup flour, or enough flour to make a thick batter. Stir in raisins and enough additional flour to make a soft dough. Turn out onto floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning dough to grease. Cover and let rise until doubled in bulk. Punch dough down. Turn out onto lightly floured board. Divide dough into 4 equal pieces. Shape each piece into a slender loaf, about 8 1/2 inches long. Put 2 loaves, side by side, in each of 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover. Let rise in warm place, free from draft until doubled in bulk. Bake in preheated 375 F oven for 35 minutes, or until done. Remove from pans and cool on wire racks. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Herb Scones Categories: Breads Servings: 4 1/2 lb Mealy potatoes 4 tb Flour 1/4 ts Salt 4 tb Oil 2 tb Chopped parsley 1/2 ts Dried dill 1/4 ts Savory 1/4 ts Marjoram 1/4 ts Powdered sage Oil for frying Boil or bake the potatoes, then pass through a foodmill. Mix the flour, salt, oil & herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4 inch. Cut into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden. Vera Gewanter, "A Passion for Vegetables" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Potato Bread Categories: Breads Servings: 8 3 md Potatoes, peeled and cubed 1/4 c Butter or Margarine 1/3 c Milk 1/2 ts Salt 1 c Flour 1/2 ts Baking Powder Preheat oven to 350oF. Cook potatoes and mash. Combine with butter, milk and salt. Blend until fluffy. Add flour and baking powder, stir until smooth. Spread mixture on an ungreased cookie sheet. Form a 10-inch circle about /" thick. Bake 25-30 minutes or lightly brown. Cool slightly and cut into wedges. Source: "The Yankee Kitchen" 03-19-93 (#4) [Mary Ellen] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Scones Categories: Breads Servings: 6 1 3/4 c All purpose flour 2 ts Baking powder 1/2 ts Salt 1 ts Sugar 3 tb Butter/margarine/or other -shortening 2/3 c Milk Sift the baking powder, flour, salt and sugar into a large bowl. Cut the butter into this mixture until it resembles coarse meal. Add milk and form a soft dough. Pat out by hand on a floured board and form a circle 1/2 inch thick. Cut in wedges and either bake on a floured griddle over medium heat about 15 minutes or until lightly browned, turning once, or bake in the top of a preheated 375 degree oven for 15 minutes. Serve hot, split and buttered, with jam or, if cold, split and toast before serving the same way. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Soda Bread Categories: Breads Servings: 8 3 1/2 c Flour 1/2 ts Sugar 1/2 ts Salt 1/2 ts Bicarbonate of soda MMMMM-------------------1 1/4 C BUTTERMILK: TO 2 1------------------------ * You will need somewhere between these two amounts of buttermilk, depending on how much liquid your flour tends to absorb. Try to avoid using regular milk: if you must, use baking powder instead of bicarbonate of soda. ++ Lightly grease a heavy skillet (if making "soda farl", the flat version of soda bread) or preheat the oven to 450 F (if making "soda cake", the round, more breadlike version.) Sift the dry ingredients together into a large bowl; make sure the soda is evenly distributed. Make a well in the center of the dry mixture and add about half the buttermilk. Stir until you have a raggy dough that is very squashy but which looks more or less dry. Add more liquid sparingly until you achieve this texture. Blend until all the flour has achieved this consistency; then turn out immediately onto a lightly floured board and knead ***for no more than a minute or a minute and a half***. Overkneading makes this bread very tough, and it's very easy to overdo it. If making soda cake, shape the dough into a circle about 8-9 inches across and about an inch and a half thick. Cut a cross about on the top, about half an inch deep, and place on a floured baking sheet. Bake at 450 F for 45-50 minutes. If making soda farl, shape the dough into a circle about 9 inches by one inch thick and cut into four wedges or "farls": place in the preheated skillet, with cut edges about half an inch apart. Cook slowly on the stovetop over low-to-medium heat: it should take about 20 minutes for the farls to puff up and turn a light brown on the pan side. Turn them and cook for another 20 minutes. ++ For a softer crust on either soda cake or soda farl, wrap in a dishtowel after baking. ++ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Irish Tea Bread Categories: Breads Servings: 4 12 tb Strong tea 1 lb Mixed dried fruit 6 oz Soft brown sugar 1 ea Egg, lightly beaten 1 oz Butter (melted) 9 oz All-purpose flour 1/2 ts Bicarbonate of soda The mixed fruit can include raisins, currants, and any other kind of dried fruit you like; chop any larger pieces down to about raisin size. Place the tea, mixed fruit and sugar in a bowl; cover and leave overnight. Stir in the egg and melted butter. Sieve the flour and the bicarb together and fold them in. Line the bottom of a large loaf pan with baking parchment, and brush the whole inside of the pan with melted butter. Pour the mixture in and smooth the top. Bake in a preheated oven (360 F) on the middle shelf for 1 1/2 hours. After removing from the oven, leave in the pan for 2-3 minutes; then turn out of pan and cool on a wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Bread Categories: Breads Servings: 2 2 pk Active dry yeast 2 1/2 c Warm water (105 to 115) 1 1/2 ts Salt 7 1/4 To 7-3/4 cup sifted flour Yellow corn meal 1 Egg white 1 tb Water "Lots of kneading is essential to develop the texture so characteristic of good Italian bread." In large bowl, sprinkle yeast over 2-1/2 cup warm water, stir until dissolved. Add salt and 3 cups flour. Using a mixer at low speed, beat until well blended. Increase speed to medium; beat 2 minutes. Stir in 3-1/2 cups flour to make a soft dough. Turn out dough onto lightly floured surface. Working in remaining 3/4 to 1-1/4 cup flour, knead until smooth and very elastic, about 20 to 25 minutes. Do not underknead. Place in greased large bowl, turning over dough so that top is greased. Cover with a towel and let rise in warm place until doubled, about 1 hour 15 minutes. Punch down dough. Cover and let rise again until doubled, about 1 hour. Punch down dough. Divide in half; let rest 10 minutes. On a lightly floured surface, flatten a half into an oval, about 13 x 6". Fold in half lengthwise, repeat flattening and folding dough once more. Pinch seam to seal. With palms of hands, roll dough into a 15" long loaf. Repeat with remaining dough. Grease a large baking sheet and sprinkle with corn meal. Place loaves, seam-side down and 3" apart, on prepared baking sheet. Cover and let rise until doubled, about 45 minutes. Diagonally slash each loaf, crosswise about 1/4" deep, 3 times. In small bowl, mix together egg white and 1 Tbsp. water. Brush loaves with some egg white mixture, reserve remaining egg white mixture. On lowest rack in 375 oven, place large shallow roasting pan filled with 1" boiling water. Bake loaves on middle rack of oven for 20 minutes. Brush loaves with remaining egg white mixture. Bake 15 to 20 minutes more, or until loaves are golden brown and sound hollow when tapped. Immediately remove from baking sheet. Cool on racks. Makes 2 loaves. My Notes: I used bread flour and did all of the kneading in the kitchen aid. I sprinkle corn meal on two peels and let it rise for the last time on them. I bake it on a pizza stone, one loaf at a time. I also sprinkle water on the sides and bottom of the oven two or three times during baking. I just wet my hand and shake it off. From: Farm Journal's Homemade Breads Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jalapeno Breadsticks Categories: Breads, Appetizers Servings: 32 1 tb Unsalted butter 1/2 md Onion; chopped medium fine Cornmeal 2 ts Active dry yeast 1/4 c Warm water 1 1/2 ts Sugar 1 1/2 ts Salt 6 Jalapeno chiles - (fresh or canned) - seeded, and chopped 1 c Buttermilk 3 1/2 c Bread flour Saute onion in butter over medium heat until lightly browned. Remove from heat and set aside. Lightly grease three large baking sheets and sprinkle them with cornmeal. Sprinkle yeast over warm water in a mixing bowl. Let stand until yeast is dissolved, then stir in sugar, salt, chopped jalapenos, sauteed onion, buttermilk and 2 cups of the flour. Beat mixture well. Stir in enough of the remaining flour to make dough easy to handle. Turn dough out onto a lightly floured surface; knead about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until double, about 1-1/2 to 2 hours. Punch down dough and divide into 4 equal parts. On a floured surface, roll out one part dough to form an 8" x 8" square. Using a knife or pizza cutter, cut the square into 8 equal strips. Place the strips onto prepared baking sheet. Repeat with remaining portions of dough. Let rise uncovered (1 hour or more for light, airy breadsticks; 30 minutes for a denser, chewier texture). Bake in a preheated 400*F oven for 10 to 12 minutes, or until golden brown. Here's my entry, serve these with cold beer or your favorite non-alcoholic beverage. Source: Karen Mintzias - Redondo Beach, California Conf: (1668) Intelec-Cooking contest MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jalapeno Corn Biscuits Categories: Breads, Spicy Servings: 6 1 1/4 c Flour 3/4 c Cornmeal 3 ts Baking powder 1/2 ts Salt 1/2 c Shortening 1 c Milk 4 oz (1/2 cup) Monterey jack -cheese With jalapeno chile peppers Heat oven to 450 deg. F. Grease 2 cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour,cornmeal, baking powder and salt. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk and cheese; stir just until dry ingredients are moistened. Drop dough by generous tablespoonfuls onto greased cookie sheets. Bake at 450 deg. F. for 8 to 12 minutes or until light golden brown. Serve warm. 18 biscuits. 160 cal/biscuit, 8 g. fat, 6 mg cholesterol, 150 mg sodium Source: Sensational Salads, Pillsbury, #126, August 1991 Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jalapeno Cornbread (Claiborne) Categories: Breads Servings: 8 3 oz Sharp cheddar cheese 2 md Jalapeno peppers 8 1/2 oz Cream-style corn (1 can) 1 c Yellow cornmeal 3 Eggs 1 ts Salt 1/2 ts Baking soda 3/4 c Buttermilk 1/2 c Corn oil 2 tb Butter PREPARATION: Adjust oven rack to center position; heat oven to 400F. Grate cheese (1 cup) and mince jalapeno peppers (1/4 cup). In a mixing bowl, combine corn, cornmeal, egggs, salt, baking soda, buttermilk, oil, 1/2 cup cheese and peppers. COOKING: Put butter in a 1 1/2 quart casserole or 9-inch oven-proof frying pan; heat in oven until butter is hot. Pour cornbread mixture into the pan and sprinkle with remaining cheese. Bake until golden, about 35 minutes. Makes 8 servings [COOKS; Jul/Aug 1988] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jamaican Buns Categories: Breads, Disney Servings: 24 3 1/2 c Flour 1/2 c Sugar 2 ts Baking powder 1/2 ts Salt 2 tb Lemon rind; -OR- 1 tb -Lemon extract 1 c Butter or shortening 3 Eggs 3/4 c Milk 1 c Raisins 1 1/4 c Shredded coconut 2 Egg whites; lightly beaten Preheat oven to 350 F. In a large mixing bowl, combine flour, sugar, baking powder, salt, and lemon rind. Cut in butter until mixture is crumbly in texture. Beat eggs with milk and add to flour mixture. Blend until just moistened. Do not over mix. Add raisins and coconut and mix again, just enough to incorporate. Using an ice-cream scoop or tablespoon, portion dough onto a greased cookie sheet. Brush the tops of each bun with beaten egg whites and sprinkle with sugar. Bake for about 25 minutes. Buns should be golden brown and firm to touch. Source: Cinnamon Bay Bakery - Disney's Caribbean Beach Resort Cooking with Mickey - Volume II Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jamaican Jungle Bread Categories: Breads Servings: 6 1 1/2 c Of all-purpose flour 1 c Of 3 minute brand quick oats 1/2 c Of sugar 1 ts Of baking powder 1 ts Of baking soda 1 ts Of cinnamon 1/2 ts Of salt 1/2 c Of flaked coconut 1/2 c Of chopped walnuts or -almonds or pecans (toasted) 3 Mashed bananas 1 cn Of pineapple (8 ounces) 1/4 c Of vegetable oil 2 Eggs Mix flour, oats, sugar, baking powder, baking soda, cinnamon, salt, coconut and nuts in a large bowl. Mix bananas, pineapple, oil and eggs in a medium bowl Add all to large bowl and stir, but not too much Bake on a greased pan at 350 degrees for 50 minutes For the glaze, mix 1/2 cup of confectioners' sugar with 1 T of butter and add either 1/2 t coconut or vanilla extract. Add 2 t of milk Pour this glaze over the bread. Makes one loaf. Cheers from Norm MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: James Beard's Sourdough Rye Categories: Breads Servings: 2 2 pk Active dry yeast 3 1/4 c Warm water (100-115 deg) 6 c All-purpose flour (approx) 2 c Rye flour 2 ts Salt 1 tb Caraway seeds 1 1/2 ts Poppy seeds 2 tb Melted butter 3 tb Granulated sugar Cornmeal 1 Egg, lightly beaten in 1 tb Water Four days ahead of breadmaking, prepare the "starter". Combine 1 package of the yeast, 2 cups warm water, and 2 cups all-purpose flour in a plastic bowl or container. Cover tightly and let stand for 2 days at room temperature. Then refrigerate for at least another day (see note below). The day before preparing the dough, combine 1 cup of starter, the rye flour, and 1 cup warm water in a bowl. Cover with plastic wrap and let stand overnight at room temperature. The next day stir down the dough and add the second package of yeast, dissolved in 1/4 cup warm water, salt, caraway seeds, poppy seeds, butter, and sugar. Then add up to 4 cups all-purpose flour, 1 cup at a time, to make a stiff but workable dough. Knead for 10 to 12 minutes, then shape into a ball. Place in a buttered bowl, turning to coat the dough with the butter. Cover and let rise in a warm, draft-free place until doubled in bulk, about two hours. Punch down and divide the dough in half. Shape into two round loaves and place on buttered baking sheets generously sprinkled with cornmeal. Cover and let rise again until doubled in bulk, about 1 hour. Brush with the egg wash, and bake in a preheated 375 deg F. oven for 30 minutes, or until lightly browned and the loaves sound hollow when rapped with the knuckles. Cool, covered with towels to prevent the crust from hardening. NOTE: This will provide more starter than you need for this recipe. To keep it going, replenish with equal parts of warm water and flour, let stand again at room temperature, then refrigerate. Continue the process each time you use some of it. SOURCE: Beard on Bread by James A. Beard A Borzoi Book published by Alfred A. Knopf, Inc. ISBN 0-394-47345-0 October 23, 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: James Beard's Cheese Bread Categories: Breads Servings: 2 1 pk Active dry yeast 1 tb Granulated sugar 1 3/4 c Warm (100-115 deg) water 5 To 6 cups all purpose flour 1 tb Salt, or to taste 1/4 c Butter, softened 1 ts Tabasco 1/4 c Parmesan cheese, freshly -grated 3/4 c Gruyere or Emmenthaler -cheese, shredded Dissolve the yeast with the sugar in 1/4 cup of the warm water and allow to proof. In a large bowl, mix 5 cups of flour and the salt. Make a well in the center and add the remaining 1 1/2 cups warm water, the butter, the Tabasco, and the yeast mixture. Stir with a wooden spoon or spatula or with your floured hands until the dough is well amalgamated. Turn out on a heavily floured board (use 1/2 cup flour) and knead for 10 to 12 minutes or until the dough is smooth, elastic, and rather satiny in texture and all the flour on the board is absorbed; add flour if you need it. Place the dough in a buttered or oiled bowl and turn to coat on all sides. Cover with a towel and let rise in a warm, draft-free spot until doubled in bulk, 1-1/2 to 2 hours or slightly more. Punch down the dough, turn it out on a lightly floured board, and knead in the cheeses. When thouroughly blended, cut the dough in half and let rest for 10 minutes, then roll out each half into a rectangle about 11 X 6 inches and let rest for 2 or 3 minutes more. Roll each triangle up, pinching the edges as you do so, and tucking in the ends so that the loaf measures about 4-1/2 X 7-1/2 inches. Place the dough in two well buttered tins, cover, and let rise in a warm spot until the bread has reached the top of the tin, or slightly higher, or has more or less doubled in size. Bake on the center of the middle rack of a preheated 375F deg oven for approximately 30 minutes, or until the loaves sound hollow when removed from the tins and rapped with the knuckles on both top and bottom. Bake directly on the oven rack, without the tins, for a few minutes to firm the crust. Cool the bread on racks before slicing. VARIATIONS: * Instead of the butter, use 1/3 cup peanut oil or olive oil. Also use oil on the baking tins. * Use fresh Parmesan orRomano only - a little over a cup - or use a mixture of the two. * Use sharp shredded Chedder instead of the Gruyere cheese. * Bake as one loaf in a 10 X 4-1/2 X 3-inch pan, which will make a thicker , more concentrated loaf and will take slightly longer to bake. SOURCE: Beard on Bread by James A. Beard Alfred A. Knopf, Inc. New York ISBN 0-394-47345-0 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jane Brody's High-Calcium Cabbage Bread Categories: Breads Servings: 10 1/2 c Finely shredded red cabbage 1/2 c Finely shredded green cabbag 1 ts Lemon juice 1/2 c Plain non/low-fat yogurt 1/4 c Orange juice concentrate * 1/4 c Canola oil 1/4 c Powdered nonfat milk 1 Egg 1 c Whole-wheat flour 3/4 c All-purpose flour 1/4 c Toasted sesame seeds 2 ts Baking powder 1/2 ts Salt (optional) 1/8 ts Mace 1/8 ts Ground ginger * 1/4 cup orange juice and 1 tablespoon sugar can replace concentrate. The author says this can be made with 1 cup of only one type of cabbage but for the sake of color would choose red cabbage. 1. Preheat oven to 350 F. 2. Place the cabbage in a small bowl and toss it with lemon juice. 3. In large measuring cup or medium bowl, combine the yogurt, orange juice concentrate, oil, powdered milk and egg, blending the ingredients well. Stir in the cabbage. 4. In large bowl, combine the flours, sesame seeds, baking powder, baking soda, salt, mace and ginger, mixing them well. 5. Gradually add the cabbage mixture to the flour mixture and mix the ingredients until they are just combined. Pour the batter into a greased 8x4 inch loaf pan. 6. Place the pan in hot oven and bake for 35-45 minutes or until a tester inserted into the center of the bread comes out clean. Turn the bread out onto a rack to cool completely before slicing. This is a great bread to serve with a soup or salad meal. After the first day, it is wonderful toasted. Try it, too, as a sandwich bread. From: Jane Brody's Good Food Gourmet Posted by: Sheila Exner MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jane Burbank's Hushpuppies (Florida Cooking) Categories: Breads Servings: 4 1 c Self-rising corn meal- -(preferably white stone- -ground) 1/2 c Self-rising flour 1/4 c Pancake mix (see note) Pinch salt 1/2 ts Sugar 1/4 ts Freshly ground pepper 1 ea Egg 1 md Onion, diced 1/2 c Milk, or as needed Oil or fish drippings for- -frying Hushpuppies are fried in hot drippings left after frying fish, picking up some of the fresh fish flavor. Combine the corn meal, flour, pancake mix, salt, sugar, and pepper in a bowl. Beat the egg lightly in a measuring cup, and add the onion and enough milk to fill to the 1-cup mark. Mix the liquids into the dry mixture well. If not moist throughout, add a tablespoonfull or two more of milk, blending well. Put any fish drippings you may have in a heavy frying pan and add enough oil to a depth of 1/4 inch. Heat and drop a small amount of batter into the fat. If it sizzles, the fat is hot enough. Make a test hushpuppy: Drop a teaspoonful of batter in; if it spreads like a pancake, the batter is too thin, so stir a tablespoonful or two of corn meal into the uncooked batter. If, after the test hushpuppy has cooked, it is dense and dry, stir 2 or 3 teasponns of milk into the batter. When the batter consistency is right, drop the batter from the tip of a teaspoon into the pan; cook 6, 8, or 10 at a time, being careful not to let the hushpuppies overlap while frying. Cook until lightly browned, 3 to 4 minutes, turn, and brown the other side, about 3 minutes. Drain on paper towels and keep hot while frying the remaining hushpuppies. Add more oil to the pan as needed, a little at a time, to prevent cooking. Fat should be kept medium-hot, to brown hushpuppies. Check often so that hushpuppies do not scorch. NOTE: In Florida many like to use self-rising flour and corn meal as well as pancake mix in hushpuppies and other breads. If you wish, substitute all-purpose flour for self-rising and the pancake mix; use plain corn meal in place of the self-rising type. Then to the dry ingredients add 1 tablespoon baking powder and 1 teaspoon salt. Add the liquid ingredients, then proceed with the recipe as directed. FROM: The Florida Cookbook, By Jeanne Voltz and Caroline Stuart. Typed in by: Ronnie Wright MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jiffy Yeast Rolls Categories: Breads, Osg Servings: 1 1 ea Yeast cake 1 ts Sugar 1 tb Water; lukewarm 1 ea Egg; well beaten Combine first 4 ingredients. Dissolve yeast, 1 t. sugar in water, add to first mixture. Add egg and enough flour so dough can be kneaded on board. Roll in small balls, place 3 in greased muffin tins. Cover and let rise to double its size. Bake at 425 F., 12 or 15 minutes. Source: Mrs. George Spurling, Mason Grange, Warren County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jim's Buttermilk Bread Categories: Breads Servings: 8 1 tb Active dry yeast 1/2 c Warm water 1/4 To 1/3 cup honey 2 c Buttermilk - room -temperature 6 To 6 1/2 cups unbleached -flour 2 ts Salt 4 tb Olive oil Makes two 8-inch loaves Make a sponge by dissolving the yeast in the warm water in a large bowl. Mix in the honey. Add 1 cup of buttermilk. Stir in 3 cups of the flour, cover the bowl with plastic wrap, and leave it in a warm place for 15-20 minutes until it swells and bubbles on the top. Meanwhile dissolve the salt and add the olive oil, in the remaining buttermilk. When the sponge is ready add this to it along with all but 1/2 cup of the remaining flour. Mix well until it becomes hard to stir, then turn out on a floured working surface and knead, adding more flour as necessary until the dough is smooth and resilient - about 8-10 minutes. Clean out the bowl, oil or butter it, and return the dough, turning to coat with grease. Cover with plastic and leave to rise until double in bulk, about 15 minutes or so. Turn the dough out, punch down, then form into two loaves. Place in greased bread pans, cover lightly with plastic, and let rise again, about 15 minutes. Bake in a preheated 425 F oven 10 minutes, then lower the heat to 350 F and continue to bake 30 minutes. Cool on racks. From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jo Goldenberg's Bagels Categories: Breads Servings: 12 3/4 pt Warm water 2 Envelopes dry yeast 1 1/2 oz Sugar 1/2 oz Salt 3 1/2 c Bread flour 2 qt Boiling water 1 tb Sugar 1 Egg white; beaten Salt; -=OR=- -Sesame, Poppy -=OR=- -Caraway seeds - (optional) This is the bagel recipe taught at the New York Cooking School. PREHEAT OVEN TO 450F. Mix yeast, 1 1/2 ounces sugar and warm water. Let stand 2-or-3 minutes. Mix 2 cups flour and the salt and add to the yeast mixture. Add remaining 1 1/2 cups flour. Knead for 5 minutes, adding flour if dough sticks to the table. Bagel dough should be firm. Place dough in a clean, greased bowl. Cover and let rise until double. Bring water to a boil and add 1 tablespoon sugar. Divide dough into 12 pieces and shape each into a ball. Allow the dough to relax 3-to-4 minutes. Flatten with your palm. With your thumb, press deep into the center of the bagel and tear open with your fingers. Pull the hole open. Place bagels on a sheet and cover for about 10 minutes. Put 2-or-3 bagels at a time into simmering water for about 45 seconds, turning once. Drain and place on greased baking sheets. Brush with beaten egg white and sprinkle with salt, sesame, poppy or caraway seeds. Bake for 35 minutes, turning over when bagels are light brown. Bagels are done when they are brown and shiny. Cool on a rack. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Johnnycake Categories: Breads Servings: 8 Jim Vorheis 1/2 c Butter or margarine 1 tb Vinegar (or lemon juice) 1 Cup, minus 1 tb milk 1 1/2 c Corn meal 3/4 c Flour, unsifted 3/4 c Sugar 1/2 ts Salt 2 Eggs 1 1/4 ts Baking soda Melt butter and set aside. Pour vinegar into measuring cup, add milk and set aside. In a large mixing bowl combine cornmeal, flour, sugar and salt. Make a well in the center and pour in eggs and butter. Add soda to milk, stir and add to mixture in the bowl. Mix well. Pour into greased pan or muffin tins. Bake at 375 F about 25 minutes or until a toothpick inserted in the center comes out clean. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Julekage Categories: Breads, Entertain Servings: 1 1/4 c Warm water 4 tb Sugar 1 pk Active dry yeast 1/4 c Butter or margarine, melted -and cooled 1 Egg, beaten 2 1/2 c All-purpose flour 1 ts Ground cardamom or nutmeg 1/2 ts Salt 2 To 5 Tbsp evaporated or -fresh milk 1 c Dark raisins 1/4 c Finely chopped candied -citron Vegetable oil 1 Egg yolk 2 tb Cold water Makes 1 loaf Combine water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Blend melted butter and egg into yeast mixture. Fit processor with steel blade. Measure flour, remaining 3 tablespoons sugar, cardamom and salt into work bowl. Process until mixed, about 10 seconds. Add yeast mixture to flour mixture. Process until blended, about 20 seconds. Turn on processor and very slowly drizzle just enough milk through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Trun off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining milk to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly greased surface. Knead in raisins and citron. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour. Punch down dough. Roll or pat into circle 8 inches in diameter. Place in greased 9-inch round cake or pie pan. Brush with oil. Let stand in warm place until doubled, about 45 minutes. Heat oven to 350 F. Beat egg yolk and cold water with fork. Brush over bread. Bake until evenly browned, 35 - 40 minutes. Remove from pan immediately. Cool on rack. Food Processor Bread Book From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Junco Cornbread Categories: Breads Servings: 6 3 c Cornmeal 2 ts Baking powder 1/2 c Fat (meat drippings or lard) 3 c Water Mix all the ingredients together and bake in a deep pan at 375 F for 30-35 minutes. Reduce heat if bread looks as if it is forming a hard crust. May be doubled or halved. Place in mesh bags and hang outdoors. Origin: The Old Farmer's Almanac: Hearth and Home Companion for 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Karat Bread Categories: Breads Servings: 6 Jim Vorheis 3 Eggs 1 c Vegetable oil 2 c Grated carrots 2 c Sugar (or 1 1/2 cups plus -1/2 cup brown sugar) 3 c Flour 1/4 ts Baking powder 1 ts Salt 1 ts Baking soda 1 ts Ground cinnamon 1 c Chopped pecans 8 oz Crushed pineapple, drained In a large mixing bowl beat eggs until foamy. Add oil, carrots and sugar. Beat well. Sift together flour, baking soda, salt, baking powder and cinnamon. Add to egg mixture and blend well. Stir in nuts and pineapple. Grease and flour 2 loaf pans. Divide batter between the pans. Bake in a preheated 350 degree oven for 1 hour, or until done. Cool and remove from pans. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ken Haedrich's Three Grain Biscuits Categories: Breads Servings: 14 1 1/2 c Flour 1/2 c Yellow cornmeal 1/3 c Rolled oats (not instant) 1 ts Baking powder 1 ts Baking soda 1/3 ts Salt 1/4 c Cold unsalted butter, Cut into 1/4 inch pieces 1/2 c Sour cream 1/2 c Milk Lightly butter large baking sheet-preferably dark metal. Combine flour cornmeal, oats, baking powder, baking soda and salt in mixing bowl. Add unsalted butter and rub or cut in until mixture looks like coarse meal. Blend sour cream and milk in separate bowl, make well in dry ingredients and add liquid to well all at once, stir dough until evenly mixed Sprinkle dough, your hands and your work surface with flour, turn dough out and nead gently 20 or 30 seconds. Use little more flour if necessary to keep dough from sticking. Pat dough out to thickness of about 3/4 inch, cut dough using 2 or 2 1/4 inch round cutter. Keep cuts close together. place on buttered baking sheet bake at 350 degrees for 13 to 14 minutes until browned and crusty. Serve at once Each biscuit contains about 104 calories; 123 mg sodium; 13 mg cholesterol; 5 grams fat 13 grams protein; 0.07 grams fiber MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: King Arthur - Classic Pumpernickel Bread Categories: Breads Servings: 2 1/2 c Cornmeal 3 c Pumpernickel (dark rye) -flour 1 c (approx.) King Arthur Stone -Ground Whole Wheat Flour 1 tb Dry yeast 1 3/4 c Water 3/4 c Molasses 1 tb Butter 1 tb Salt 2 ts Sugar 2 ts Caraway seeds 1 1/2 tb Unsweetened cocoa powder 2 Med. potatoes, peeled, -boiled, mashed and cooled (to make 1 cup mashed -potatoes; you can use Instant if you prefer) 1 Egg white mixed with 1 Tbsp. -cold water, for "Molasses and a tiny bit of cocoa powder gives this bread its rich, dark color. This moist, dense-grained bread, with the texture of the popular imported pumpernickel you can buy in the gourmet food section of some stores, is perfect for slicing thinly and using as a base for canapes. Spread with sweet butter, it's also a tasty accompaniment to cheese and fruit, and makes a superior sandwich. Just remember to slice it thinly; it's heavy, and a little goes a long way. Once you try this homemade pumpernickel, you'll never have to buy it at the supermarket again!" glaze Combine 1 1/2 cups of water with the cornmeal in a saucepan, and cook over low heat, stirring often, till thickened, about 5 minutes. Remove pan from heat and add the molasses, butter, salt, caraway seeds and cocoa powder. Stir to combine and set aside to cool to lukewarm. Warm the remaining 1/4 cup water to approximately 110 degrees, and stir the yeast into it. Set aside to proof for 10 minutes. Put the molasses mixture in a large bowl, and add the yeast and mashed potatoes. Stir in the rye flour and enough whole wheat flour to make a stiff, sticky dough. Turn dough out onto a floured work surface, and knead until elastic and stiff - up to 15 minutes. You can do this in a mixer attached with a dough hook if you prefer. Place the dough in a greased bowl, turning to coat all sides, cover with plastic wrap, and set aside to rise for about 1 hour, or until doubled in bulk. Punch down the dough, knead for 30 seconds or so, and form into two smooth balls, or into loaves to fit 8 1/2 x 4 1/2" bread pans. Grease the bread pans, or a baking sheet, and set loaves in pans or on sheet. Set aside to rise for 30 minutes or longer, till doubled in bulk. Brush loaves with egg white glaze. Bake bread in a preheated 375 degree oven for 50 minutes, or until it tests done. Makes 2 loaves. From: King Arthur Flour Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: King Arthur - Sourdough Bread with Yeast Categories: Breads Servings: 6 1 1/2 c Lukewarm water 1 tb Sugar 1 tb (or packet) active dry yeast 1 c Sourdough starter 5 1/2 c (to 6 1/2 cups) King Arthur -All-Purpose Flour 1 tb Salt 1 tb Vegetable oil "Many recipes for sourdough breads include some active dry yeast to spped up the process, the sourdough starter included mainly for flavor. We recommend beginning sourdough bakers start with this bread before moving on to the Classic Sourdough Bread which follows. This version makes a quicker loaf with a slightly different texture and taste, and is a good introduction to the sourdough process." cornmeal to sprinkle on baking pans Making the Sponge: In a large mixing bowl, dissolve the sugar and yeast in the warm water. Let this sit for 10 minutes or so until bubbly. Add the starter and stir. Gradually add 3 cups of flour, stirring until well mixed and smooth. Cover this sponge and set it aside in a warm, draft-free place for 4 to 5 hours. Making the Dough: Stir down the sponge. Stir in 1 cup of flour, the salt and oil. Gradually add flour until the dough no longer sticks to the sides of the bowl. Turn the dough out onto a lightly floured board and knead for 3 to 4 minutes. Let the dough rest while you clean and grease your bowl. Continue kneading another 3 or 4 minutes or until the dough is smooth and elastic. Add only enough flour to the board to keep the dough from sticking. Place dough in the greased bowl and let rise until doubled in bulk, 1 to 2 hours. Shaping & Baking: Knock down the dough and shape it into two long French- or Italian-style loaves. Place them on a cornmeal-sprinkled baking sheet and let them rise for another 1 to 1 1/2 hours. Toward the end of the rising period, place a baking pan on the oven bottom (or on the lowest rack) and preheat your oven to 450 degrees. Just before baking, slash the tops diagonally every couple of inches, about 1/4" deep, and brush with cold water. Pour 2 or 3 cups of water into the pan, put the loaves on the rack above the steaming water, and bake for about 25 minutes. The crust will be very hard when you remove the bread, but in 5 minutes it will be soft and chewy. To make the crust crisp and chewy, turn the oven off and leave the bread inside for an additional 5 minutes. From: King Arthur Flour Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: King Arthur - Onion Caraway Sourdough Bread Categories: Breads Servings: 6 4 c King Arthur Unbleached -All-Purpose Flour 3 tb Sugar 2 1/2 ts Salt 1 tb (or packet) active dry yeast 1 c Milk 2 tb Butter or margarine 1 1/2 c Sourdough starter Cornmeal to sprinkle on -baking sheet 1 Egg white beaten with 1 -Tbsp. water, for wash 2/3 c Finely chopped onion "This recipe was sent to us by Ceil Downey, of Framingham, Massachusetts, a long-time friend and user of King Arthur Flour. This recipe contains active dry yeast, which eliminates the need to develop a sponge. The onion topping adds zest." Caraway seeds to spinkle on top of loaves Making the Dough: Combine 1 cup of the flour, the sugar, salt and yeast in a large bowl. Then, combine the milk and butter or margarine in a saucepan. Heat over low heat until liquid is very warm, 120 to 130 degrees (the butter does not need to melt). Gradually add the liquids to the dry ingredients, beating well. Blend in the starter and another cup of flour. Beat again. Stir in enough additional flour to make a soft dough. Kneading & Rising: Turn the dough out onto a lightly floured board and knead until smooth and elastic, about 10 minutes. Then place it in a greased bowl, turning the dough to grease the top. Cover and let rise in a warm, draft-free place until doubled, 1 to 2 hours. Shaping & Rising: Punch down the dough, turn it out onto a board and divide it in half (or quarters). Cover and let rest 15 minutes. Shape into 2 long loaves (or 4 small round loaves) and place on baking sheets that have been sprinkled with cornmeal. (For regular-shaped loaves, place in 2 greased 4 1/2 x 8 1/2" bread pans.) Cover and let the loaves rise until doubled in bulk, about 1 hour. Baking: About 15 minutes before you want to bake your bread, preheat your oven toF½,ºXlU"òpuy┌╧╔ ╝╡&ÉN£f╢░Nⁿε*╢6ƒF$I@û#$√┬`M╕:¼╓c╫Γ"╠ª@╖╘╙∞*╘sYQ#Iÿ⌐ΩMD╔Bs┬kw.iZσ^úH· #jâ╦╗ ≈ü$─═╪0«≡¡aa╤cF╧ßé}ÆΘ≥BÇ#PK ~-- * Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14) ** BBS: High Country East Date: 04-15-93 (18:19) Number: 962 From: DEBBIE CARLSON Refer#: NONE To: ALL Recvd: NO Subj: King Arthur Recipes 6/8 Conf: (52) CookingEch ** -Begin Recipe Export- QuikBook version 0.96 Beta A MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: King Arthur - Merlin's Magic Sourdough Bread Categories: Breads Servings: 6 1 c Sourdough starter 1/2 c Warm water 1 tb Active dry yeast 3 tb Vital wheat gluten 1 tb Salt 1/4 c Olive oil 5 c (approx.) King Arthur -Unbleached All-Purpose Flour Mix the starter, water, yeast and gluten together. Add 3 cups of the flour. Cover with a damp towel and let this sponge sit overnight. The next day, add the salt, oil, and stir in flour until the dough is a shaggy mass. Turn the dough out onto a lightly floured counter and knead the dough adding more flour as necessary until the dough is a smooth ball. The dough should not be sticky. Place the dough in a lightly oiled bowl and let the dough rise for about 2 hours. The dough should double in size. Punch down the dough and divide it into 2 pieces. Knead each piece briefly on a lightly floured counter. Form each piece into a round ball and place on a baking sheet that has been greased and sprinkled with cornmeal. Cover the loaves with a damp towel and let them rise for 45 to 60 minutes or until slightly swollen. While the loaves are fising, preheat the oven to 375 degrees. Make 3 slashes that are about 4" long and 1/2" deep on the top of each loaf. This will help the loaves to rise evenly in the oven. Bake for 35 minutes or until browned and the bottoms sound hollow when thumped. Yield: 2 loaves From: King Arthur Flour Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: King Arthur - Apple-Nut Coffee Cake Categories: Breads Servings: 6 1 c King Arthur Unbleached -all-purpose Flour 1/2 ts Baking powder 1/2 ts Baking soda 1/8 ts Salt 1/2 c Sugar 1/4 c Shortening 1 Egg 1/2 ts Vanilla 1 Apple, cored and chopped 1/2 c Sour cream 1/4 c Walnuts, chopped 1/4 c Brown sugar 1 tb Butter 1/2 ts Cinnamon "This coffee cake, moist and spicy, with a buttery streusel topping, is perfect with a cup of hot coffee or tea. The recipe, which comes from a ten-year-old Meghan Barron of Arnold, Maryland, is the grand prize winner in our 1993 WinterBake competition's junior division." - King Arthur In a medium bowl, stir together flour, baking powder, soda and salt. Set aside. In a large bowl, beat together sugar and shortening till fluffy. Beat in egg and vanilla. Stir about half the dry ingredients into the sugar mixture. Mix in sour cream, then stir in remainder of dry ingredients. Mix in apple. Spread evenly in a lightly greased and floured 8" round pan. In a small bowl, mix nuts, brown sugar, butter and cinnamon till crumbly. Sprinkle over coffee cake. Bake in a 350 degree oven for 25 to 30 minutes, or until cake tests done. Serve warm. From: King Arthur Flour Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kiwifruit Bread Categories: Breads Servings: 6 1/4 c Liquid honey 1/3 c Vegetable oil 1 Egg 1 1/2 c Whole wheat Flour 1 ts Cinnamon 1/4 ts Ground cloves 1 ts Baking powder 1/4 ts Salt 1 c Raisins 1 c Chopped walnuts 1 c Kiwifruit pulp ( A moist loaf, low in fat and sugar) (about 3 large) Beat honey, oil and egg well. Sift flour, spices and baking powder and salt and add to oil mixture. Lightly stir in remaining ingredients. Spoon into 8-inch oiled loaf pan and bake at 350 F for 40-45 minutes. Allow to cool. Source: New Zealand Kiwifruit Cookbook by Jan Bilton MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Knach Kuken Categories: Breads, Osg Servings: 1 1 c Sugar 1 ea Egg 1 c Hickory nuts Sponge; enough for 1 loaf Butter; piece size of a -walnut Enough sponge for a loaf of bread. Work into this a piece of butter size of a walnut. Mix well. Place in greased bread loaf pan, let rise until double in bulk and bake. Note: Assume moderate oven 350 - 400 F. Time ? probably 40 - 50 minutes. Source: Mrs. H. S. Lewis, Benton Grange, Ottawa County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kolachkies Categories: Breads Servings: 6 1 lb Butter, softened 8 oz Cream cheese, softened 3 c Flour 1/2 ts Vanilla 1 Egg, beaten 2 cn Solo filling (apricot, -poppyseed, raspberry, -almond, etc.) SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: Mom's Polish Neighbor Well, I finally found that recipe I told you about, and another one that's slightly different. Neither is anything like the ones I saw posted on the echo the past few days. The first one is tried and true from my mom's Polish neighbor. The second is from the folks who make the Solo filling. MARIANNE'S KOLACKIES Cream butter and cream cheese together. Add egg, vanilla; then mix in the flour. Cover and chill for a few hours to overnight. Roll out on lightly floured board to 1/4" thickness and cut with round cookie cutters. Place them on a cookie sheet as you would cookies. Use thumb to make indentation in center of each. Fill with about 1 tsp of desired filling. Bake at 350 F until lightly golden, about 10-15 minutes (guessing here, I just do it by sight). Makes enough for a whole house of hungry Polish people at Christmas or Easter time! For ordinary folks (as Justin Wilson would quip), I'd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kolachky Dough Categories: Breads Servings: 1 6 c Flour 2 c Shortening 3 Egg yolks 1 cn Evaporated milk 1 ts Vanilla 4 c Warm water Contributed to the echo by: Leti Labell Originally from: "The Best of Boris", by the St. Mark Women's Guild from Bethesda Maryland Kolachky Dough #1 Mix flour and shortening as for pie crust. Make a hole in center of mixture and add egg yolks, milk, yeast, and vanilla. Mix until smooth and dough leaves sides of bowl. Form into large balls, each just large enough to roll out at one time. Cover with wax paper and refrigerate overnight. Roll out each ball about 1/4" thick on a board covered with powdered sugar. Cut dough into 2" or 3" squares and place 1 teaspoon of any desired filling in center of dough; fold dough over to opposite side and pinch together or roll into horn shape. Place on ungreased cookie sheet. Bake in 350 oven until lightly brown, about 12 to 15 minutes. Sprinkle with powdered sugar before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kolachky Dough Categories: Breads Servings: 1 1 Dry yeast 1/2 c Lukewarm water 4 c Flour 2 Eggs 1/2 c Sugar 1/2 lb Butter 4 tb Vegetable shortening 1/2 ts Sour cream 1 ts Vanilla Contributed to the echo by: Leti Labell Originally from: "The Best of Boris", by the St. Mark Women's Guild from Bethesda Maryland Kolachy Dough #2 Mix yeast in water and stir in 3 tablespoons flour. Let stand for one hour. Beat eggs, sugar, butter and shortening until creamy. Add to yeast mixture. Blend in sour cream and vanilla. Slowly add flour to make a soft dough, kneading by hand. Make into a large ball and refrigerate overnight. Take a small portion of dough (keep the rest refrigerated) and roll out very thin on a powdered sugar pastry cloth. (Do not use flour.) Cut into 2" squares. Put 1 teaspoon of filling in center of square and pinch two opposite corners together. Place on ungreased cookie sheet. Bake in 350 oven for 10 to 12 minutes. When cool, sprinkle with powdered sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kolachky Dough Categories: Breads Servings: 1 2 c Flour 8 oz Cream cheese 1/2 lb Butter 1 Egg 2 ts Sugar 1 Egg yolk Contributed to the echo by: Leti Labell Originally from: "Butter 'n Love Recipes" from the Vincentian Sisters of Charity, Bedford Ohio Kolacky Dough #3 Knead together and let stand overnight in refrigerator. Roll out thin on flour and sugar. Cut into squares. Fill with walnuts, lekvar (prune), poppy seed or apricot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kolachky Categories: Breads Servings: 6 2 Sticks butter, softened 8 oz Cream cheese, softened 1 tb Milk 1 tb Sugar 1 Egg yolk, beaten 1 1/2 c Flour 1/2 ts Baking powder 1 cn Solo filling SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: Solo company KOLACHKY from Solo Filling Recipe Cream butter, cream cheese, milk & sugar together. Add egg yolk. Sift together flour and bakin powder. Add to creamed mixture and blend well. Refrigerate for several hours or overnight. Turn dough out on lightly floured board and roll to 1/4" thickness. Cut with a cookie cutter and make a depression with thumb in center of each. Place 1 tsp of filling in each center. Bake at 400 F for 10-12 minutes or until MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kuchen Categories: Breads, Osg Servings: 1 1 ea Yeast cake; loose, softened 1/2 c Sugar 1 c Lard and butter; mixed 1 c Milk 4 c Flour 2 ts Salt 3 ea Eggs; well beaten Sour cream Sugar Cinnamon Sift flour and put in large kettle. Add sugar, salt, melted lard and butter, milk, yeast and eggs. Mix well and let stand to rise. Mix down with spoon, let rise again. Put into pans, let rise. When ready to put into oven, cover with thick sour cream, sugar and cinnamon. Bake at 350 F. about 40 minutes. Source: Ella Rider, Parma Grange, Cuyahoga County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Kulich Categories: Breads, Entertain Servings: 1 1/4 c Warm water 4 tb Sugar 1 pk Active dry yeast 1 Egg, beaten 2 3/4 c All-purpose flour 2 tb Butter or margarine, room -temperature 1 ts Salt 1/2 ts Ground cardamom 1/4 To 1/2 cup evaporated or -fresh milk 1/2 c Chopped blanched almonds 1/4 c Golden raisins 1/4 c Candied orange peel Makes 1 loaf Sugar Icing Candied cherries and whole almonds, optional Combine water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Blend egg into yeast mixture. Fit processor with steel blade. Measure flour, remaining 3 tablespoons of the sugar, butter, salt and cardamom into work bowl. Process until mixed, about 5 seconds. Add yeast mixture to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle just enough milk through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining milk to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl 15 times. Turn dough onto lightly greased surface. Knead almonds, raisins and orange peel into dough. Shape dough into ball and place in lightly greased bowlk, turning to grease all sides. Let stand in warm place until doubled, about 1 hour. Punch down dough. Shape dough into smooth ball and place in well greased 2-pound coffee can or two 1-pound coffee cans. Cover can with plastic lid. Let stand in warm place until doubled (lid should pop off), about 1 hour. Heat oven to 350 F. Bake bread on lowest rack of oven until wooden pick or cake tester inserted in center comes out clean, 45 - 50 minutes. Let bread cool in can 10 minutes, then remove from can and place upright on wire rack. Spread Sugar Icing over top of loaf. Decorate with candied cherries and almonds, if desired. Cool. SUGAR ICING: Mix 1 cup sugar, 1 tsp butter and 2 to 3 Tbsp milk to make a smooth mixture thick enough to spread. Food Processor Bread Book From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: L. A. Sweet Corn Bread Categories: Breads Servings: 32 18 1/2 oz Yellow cake mix 15 oz Corn bread mix Mix cake and corn bread batters according to package directions. Blend together and turn into 2 greased 9-inch square baking pans. Bake at 350F 30 to 35 minutes, or until corn bread springs back when lightly touched. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: La Maida House Bran Muffins Categories: Breads Servings: 12 1 c Sifted Whole Wheat flour 1 c Unprocessed bran flakes 2/3 c Raisins 1/3 c Chopped pecans 2 ts Baking powder 2 ts Baking soda 1/2 ts Salt 1 Egg; beaten to blend 3 tb Safflower oil 2 tb Honey 2 tb Molasses 1 ts Cider vinegar 1 c Milk Preheat oven to 425 degrees. Combine flour, bran, raisins, pecans, baking powder, baking soda and salt in large mixing bowl. Stir thoroughly. Mix egg, milk, oil, honey, molasses & vinegar in small bowl. Make a well in center of dry ingredients. Add egg mixture and stir only until just combined; do not over mix. Fill muffin cups 2/3 full with batter. Bake 15 minutes. Serve warm. Variations- Add grated carrot, crushed pineapple, chopped prunes, chopped apples, cinnamon, or any other fruits and spices. Source: Bon Appetit magazine, date unknown Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Large Garlic Croutons Categories: Breads Servings: 1 1 cl Garlic, large 1/3 c Olive oil 12 French bread, slices Salt, pinch Contributed to the echo by: Sallie Austin Originally from: The Ultimate Salad Dressing Book by Claire Stancer Large Garlic Croutons Crush the garlic with a pinch of salt. Whisk in olive oil. Brush on 12 1/4 ea 4-inch thick slices stale French bread. Bake in a preheated 325 degree oven until golden, about 15 minutes. Tear into smaller pieces, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Last Word in Nutmeg Muffins Categories: Muffins Servings: 12 2 c Flour 3/4 c Sugar 1 tb Baking powder 1 1/2 Nutmegs, whole; grated 1/2 ts Salt 1 Egg 3/4 c Heavy cream 3/4 c Milk 5 tb Butter, melted Preheat oven to 400 degrees. Grease the muffin tins. Stir together with a fork the flour, sugar, baking powder, nutmeg, and salt in a medium-size bowl, thoroughly combining the ingredients. Beat the egg well in a small bowl, then stir in the cream, milk, and butter and blend well. Add the cream mixture to the flour mixture and stir only until there are no streaks of flour. Don't overmix. Spoon batter two-thirds full in each muffin cup. Bake for about 20 minutes, or until rounded tops are lightly golden. Remove muffins from the pan and serve warm. Or cool on a rack and store or freeze for later use; warm before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lavash (Armenian Cracker Bread) Categories: Breads Servings: 8 1 pk Dry yeast 1 1/2 c Warm water 1 ts Salt 2 c All-purpose flour 2 c Whole wheat flour Toasted sesame seeds Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Bread Categories: Breads Servings: 6 1 pk Yeast 3 c Bread flour 1/4 c Sugar 1/2 ts Salt 1/4 c Butter 3/4 c Milk, scalded 1 Egg plus 1 yolk 1/4 ts Lemon extract (Use -ingredients at room -temperature.) 2 ts Dried or freshly grated -lemon peel "Now you can enjoy a truly tangy lemon taste in a delicate yeast bread with a rich dark brown crust." Put everything into the pan in the order above, select white bread and push "Start." You can also try lime! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Bread Categories: Breads Servings: 6 Jim Vorheis 6 tb Butter 3/4 c Sugar 2 Eggs 3 tb Lemon juice 2 ts Freshly grated lemon peel 1 1/2 c Flour, sifted 1 ts Baking powder 1 ts Salt 1/2 c Milk 1/2 c Chopped walnuts 3 tb Lemon juice 1/2 c Sugar Cream the butter and 3/4 cup sugar, until fluffy. Beat in the eggs one at a time. Beat in 3 tablespoons lemon juice and the lemon peel. Combine sifted flour, baking powder and salt. To the butter mixture, add the flour mixture alternately with the milk, beating just enough to blend. Fold in walnuts. Line the bottom of a greased 8x4-inch loaf pan with waxed paper. Butter the waxed paper and turn batter into the pan. Bang pan down hard on the work surface to settle the batter evenly. Bake at 350 F for 1 hour or until a toothpick inserted in the middle comes out clean. Blend the remaining 3 tablespoons of lemon juice and 1/2 cup sugar. Pour this mixture slowly over the hot bread. Let the bread remain in the pan until the glaze is absorbed, at least 15 minutes. Remove bread from pan, leaving on the waxed paper. Let stand on a rack until completely cooled. Remove waxed paper, wrap bread in foil and let sit for 25 hours before slicing. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Chive Pepper Muffins Categories: Muffins, Breads Servings: 6 2 c All purpose flour 1/2 c Sugar 3 ts Baking powder 1/2 To 1 tsp coarsely ground -black pepper 1/2 ts Salt 1 tb Grated lemon peel 1/4 c Chopped fresh chives 3/4 c Milk 1/3 c Oil 1 Egg, slightly beaten Heat oven to 400F. Grease bottoms only of 12 muffin cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder, pepper, salt, lemon peel and chives; mix well. Add milk, oil and egg; stir just until dry ingredients are moistened. Fill greased muffin cups 3/4 full. Bake at 400 F for 15 to 20 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 1 minute; remove from muffin cups. 12 muffins. Source: Pillsbury Classic #126 posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon French Toast Categories: Breads Servings: 6 1 Loaf frozen French bread -dough (or frozen white -bread dough) 1/2 c Flour 1 tb Sugar 1/2 ts Salt 6 Eggs 2 tb Grated lemon peel (use -fresh, please) 1 ts Lemon extract 2 c Milk Lemon French Toast xxxxxxxxxxxxxxxxxx melted butter or margarine Cut into 12 equal slices, about 1 inch thick. Beat together flour, sugar, salt and eggs. Slowly stir in milk, lemon peel and lemon extract. Soak bread in batter until saturated. Heat butter in skillet. Cook slices over medium heat on each side until golden brown. Serve warm with honey, powdered sugar, jam or maple syrup. Note: You can use store bought French bread. Day-old gives best texture to MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Poppy Seed Muffins Categories: Muffins, Breads Servings: 12 2 c All-purpose flour 2 lg Eggs 3/4 c Sugar 1 c Buttermilk 1/4 c Poppy seeds 1/4 c Vegetable oil 1 tb Baking powder 1 Grated zest of 1 med. lemon 1 ts Baking soda 1/3 c Fresh lemon juice 1/2 ts Salt (optional) 3 tb Sugar Adjust oven rack to top third position; preheat oven to 400 degrees. Coat 12-cup muffin pan with vegetable spray. Thoroughly mix flour, sugar, poppy seeds, baking powder, baking soda and salt in large bowl. In medium bowl, whisk eggs, buttermilk, oil and lemon zest until blended. Pour liquid mixture over dry ingredients and fold in with rubber spatula just until combined; do not overmix. Spoon batter into prepared muffin cups, dividing evenly. Bake 20 minutes or until tester comes out clean. Meanwhile, stir lemon juice and sugar in small bowl until sugar is dissolved; set aside. When muffins are removed from oven, pierce tops in several places with toothpick (or carefully with fork). Restir lemon glaze, then slowly drizzle about 1 tablespoon of lemon mixture over each muffin. Allow muffins to cool in pan for 10 minutes to absorb syrup, then remove to rack to cool. Makes 12 muffins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Poppy Muffins Categories: Muffins, Breads Servings: 12 1 Egg 3/4 ts Salt 1/3 c Sugar 1/4 c Oil 1 c Milk 2 c Flour 1 tb Baking powder 2 Lemons; grated zest only 1/3 c Poppy seeds This recipe was developed by Richard Simpson, pastry instructor at the New York Cooking School. PREHEAT OVEN TO 400F. Beat egg, salt and sugar until light and fluffy. Add oil in a stream and continue beating. Beat in milk. Sift flour and baking powder together several times and add to batter. Add lemon zest and poppy seeds. Beat until thoroughly mixed. Bake in greased muffin tins for 20-25 minutes. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Raisin Bread Categories: Breads Servings: 1 1/4 To 1/2 cup warm water 4 tb Sugar 1 pk Active dry yeast 1 Egg, beaten 1/4 c Blanched whole almonds 1/4 c Mixed candied fruit 1/4 c Dark raisins or currants 2 Pieces pared lemon rind, -about 1 1/2 x 1/4-inches 2 1/4 c All-purpose flour 2 tb Butter or margarine, room -temperature 1/2 ts Salt 1 c Powdered sugar 1/4 ts Vanilla 2 To 3 Tbsp milk Makes 1 loaf Combine 1/4 cup of the water, 1 tablespoon of the granulated sugar and yeast. Stir to dissolve yeast and let stand unitl bubbly, about 5 minutes. Stir in egg. Fit processor with steel blade. Measure almonds, candied fruit and raisins into work bowl. Process on/off 3 or 4 times until mixture is coarsely chopped. Remove from work bowl and reserve. Place remaining granulated sugar and lemon rind in work bowl. Process until rind is minced, 1 to 2 minutes. Add flour, butter and salt to sugar mixture. Process until mixed, about 5 minutes. Turn on processor and gradually drizzle yeast mixture through feed tube into flour mixture. Drizzle just enough of the remaining water into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until dough turns around the bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and very slowly drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Sprinkle nut-fruit mixture evenly over dough. Process on/off just until mixed. Turn dough onto large greased cookie sheet. Shape into a ball. Cover with inverted bowl or plastic wrap and let stand 20 - 30 minutes. Roll out to an 8-inch circle. Cover loosely with plastic wrap and let stand in warm place until doubled, about 45 minutes. Heat oven to 375 F. Uncover loaf and bake until evenly brown, 25 - 30 minutes. Remove bread from cookie sheet and place on wire rack. Blend powdered sugar, vanilla and enough milk to make a smooth mixture thick enough to spread. Spread over bread. Food Processor Bread Book From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Raspberry Muffins Categories: Muffins, Breads Servings: 4 2 c Unbleached Flour 1 c Sugar 3 ts Baking Powder 1/2 ts Salt 1 c Half-And-Half 1/2 c Vegetable Oil. 1 ts Lemon Extract 2 lg Eggs 1 c Fresh/Frozen Raspberries * * Frozen raspberries should be without syrup and should not be thawed. ~------------------------------------------------------------------------- Heat oven to 425°F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425°F 18 - 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Slice Muffins Categories: Muffins, Breads Servings: 12 3 Lemons 1 tb Water 1/2 c Sugar, Or More, If Needed 6 tb Unsalted Butter 2 c Flour 2 ts Baking Powder 1/2 ts Baking Soda 1/2 ts Salt 2 Eggs 1 c Milk Preheat oven to 400°F. Butter standard size muffin tins. Finely grate the zest from the lemons, removing only the bright yellow portion of the peel. Set the lemons aside. Combine the zest, the water and 1/4 cup of the sugar in a small saucepan. Stir over medium heat for about 2 minutes, just until the sugar dissolves. Add the butter and stir until melted, about 1 minute longer. Set aside. With a sharp knife remove and discard all the remaining peel from the lemons. Cut the lemons crosswise into slices about 1/4 inch thick; discard any seeds. You will need about 12 nicely shaped slices. Put about 1 teaspoon of the remaining sugar in the bottom of each prepared muffin cup and place a lemon slice on top. In a medium bowl, stir and toss together the flour, baking powder, baking soda and salt. Set aside. In a larger bowl whisk together the eggs, milk and the reserved lemon mixture until smooth. Add the combined dry ingredients and stir just until blended. Spoon into the tins, filling about 3/4 full. Bake until a toothpick comes out clean, 15 - 20 minutes. Immediately invert the tins; the muffins should fall out. If they resist, nudge them with a knife. * Makes about 12 standard muffins. * Source: Williams Sonoma Kitchen Library, Muffins and Quickbreads Book. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Walnut Scones Categories: Breads Servings: 6 1 1/3 c Unbleached all-purpose flour 1/4 c Firmly packed light brown -sugar 1 tb Double-acting baking powder 3/4 ts Baking soda 1 ts Salt 3/4 Stick (6 Tbsp) cold unsalted -butter, cut into bits 2/3 c Whole-wheat flour 1/3 c Miller's bran (try a natural -food store) 3/4 c Chopped walnuts 2/3 c Raisins 1 1/2 tb Freshly grated lemon rind 1 lg Egg 1/2 c Buttermilk * egg wash, made by beating 1 large egg yolk with 1 tsp water * softened butter, assorted jams as accompaniments Into a bowl, sift together the unbleached flour, brown sugar, baking powder, soda & salt. Blend in the butter until mixture resembles coarse meal, and stir in the whole-wheat flour, bran, walnuts & raisins until the mixture is combined. In a small bowl, whisk together the rind, egg & buttermilk, add this mixture to the flour mixture and stir the mixture with a fork until it just forms a sticky but manageable dough. Knead the dough lightly on a floured surface for 30 seconds and pat it gently into a 3/4 inch thick round. Cut out rounds with a 2 or 2-1/4 inch cutter dipped in flour and arrange them on a buttered baking sheet. Form the scraps into a ball, pat into 3/4 inch thick round & repeat. Arrange the rounds on the baking sheet, brush the tops with the egg wash, and bake the scones in the middle of a pre-heated 400 degree oven for 15 - 17 minutes or until golden. Serve the scones warm with the butter and jams. Per Serving: 230 calories, 5 gm protein, 30 gm carbohydrate, 11 gm fat, 39 mg cholestrol, 329 mg sodium. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon Yogurt Muffins Categories: Muffins, Breads Servings: 12 *INGREDIENTS* 2 c Flour, white, unbleached 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 2 Eggs, lightly beaten 1 1/4 c Yogurt 1/4 c Butter, unsalted, melted and -cooled 1/4 c Sugar 2 tb Honey 1 tb Lemon zest, grated *** LEMON SYRUP *** 1/3 c Lemon juice, fresh 1/3 c Sugar Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: 20min Cholesterol per serving: Marks: *DIRECTIONS* Preheat oven to 375 degrees F. Sift together flour, baking powder, baking soda and salt. In a seperate bowl, whisk together eggs, yogurt, butter, 1/4 cup sugar, honey and lemon zest. Add the flour mixture and fold until just combined. Spoon into buttered muffin tins and bake for 15 to 20 minutes. While the muffins are baking, mix lemon juice, 1/3 cup sugar and 3 Tablespoons water. When the muffins are done, remove them from the oven and pierce the top of each one several times with a fork. Brush the syrup over the top of each one. Let the muffins cool in the tins for three minutes, then cool on a rack. Makes 12 muffins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lemon-Cheese Babka Categories: Breads Servings: 6 1 Envelope active dry yeast 1/4 c Sugar 1/4 c Very warm water 3 1/2 To 4 cups all purpose flour 3/4 ts Salt 2 ts Grated lemon rind 2 Eggs plus 2 egg yolks 1/3 c Warm milk 6 tb Butter or margarine, -softened 1/2 c Raisins Powdered sugar Cheese filling: 8 oz Pkg cream cheese 1/2 c Cottage cheese 1 Egg yolk 1/4 c Sugar 1 ts Grated lemon rind Crumb Topping: 3 tb Flour 1/3 c Chopped nuts 3 tb Butter or margarine, -softened 3 tb Sugar 1/4 ts Ground cinnamon Yield: 2 - 8 inch cakes 1. Sprinkle yeast and 1/2 tsp of the sugar over very warm water in a 1 cup measure. Stir to dissolve yeast. Let stand until bubbly, about 10 minutes. 2. Combine 2 cups of the flour, salt, lemon rind and the remaining sugar in a large bowl; make a well in the middle. Beat eggs and egg yolks in a small bowl just to mix. Pour eggs, yeast mixture and warm milk into well. Stir liquids into flour until smooth. Beat well. 3. Add softened butter gradually, beating well. Stir in 1 more cup of the flour. Beat until dough leaves the side of the bowl. 4. Knead on a lightly floured surface; until smooth and elastic, about 8 minutes. 5. Press dough into a buttered large bowl, turn to bring buttered side up; cover. Let rise in a warm place, 1 1/2 to 2 hours, or until doubled in volume. 6. While the dough is rising, make Cheese Filling: Beat cream cheese and cottage cheese in a small bowl with an electric mixer until smooth; beat in egg yolk and sugar. Stir in lemon rind. 7. Make Crumb Topping: Combine nuts, flour, butter, sugar and cinnamon in a small bowl. Grease two 8 x 1 1/2 inch pans. 8. When dough has doubled, punch down, knead in raisins; divide dough into four equal parts; press two parts into the bottoms and about 1/2 inch up the sides of the prepared pans; spread each with about 1 cup of the cheese filling. 9. Shape remaining dough into 2 8-inch circles; place on top of cheese filling. Press the handle of a spoon into dough around edges to seal. 10. Sprinkle half the crumb topping over each. Let rise in a warm place until dough reaches the top of the pans, about 1 hour. 11. Bake in a preheated 350 F degree oven for 40 minutes; or until the cakes sound hollow when tapped. Cool on a wire rack. (Place foil loosely over the crumb topping; invert onto rack, then turn right side up.) Let cool at least 30 minutes before serving. Sprinkle with powdered sugar. Source: Family Circle, Recipes America Loves Best Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Light Rye Categories: Breads Servings: 6 4 ts Active dry yeast 2 tb Caraway seeds 7/8 c Rye flour 3 c Bread flour 2 tb Butter 3 tb Sugar, scant 1 1/2 ts Salt 1 1/2 c Water Add all ingredients and "start". Note: Don't use gluten. From: Christine Erickson (MMVH58B) - Prodigy Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lighter Banana Bread Categories: Breads Servings: 4 3 Ripe bananas 1 tb Lemon juice 2 c Flour 1 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Ground nutmeg 1/2 ts Ground cloves 1 Egg 2 Egg whites 3/4 c Sugar 1/2 c Vegetable oil 2 tb Buttermilk 1. Spray a 9-by-5-inch loaf pan with vegetable cooking spray. Line the bottom of the pan with wax paper and spray lightly again. Puree the bananas with the lemon juice. Sift together the flour, baking powder, soda, salt, nutmeg and cloves. 2. With an electric mixer beat together the egg, egg whites, sugar, oil and buttermilk on medium speed. Beat in the banana. Slowly add the flour mixture, beating just until blended. 3. Transfer the batter to the prepared pan and bake in preheated 350 degree oven 1 hour. Test for doneness. Let cool in the pan 5 minutes before unmolding. Cool on a rack before cutting. 14 servings; approximate preparation time 20 minutes. Data per serving: Calories 205 Protein 3g Fat 9g Carbohydrates 30g Sodium 135mg Saturated fat 1 g Mono unsaturated fat 2g Polyunsaturated fat 4g Cholesterol 15mg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lisa's Corny Bread Categories: Breads Servings: 10 MMMMM----------------------LISA CRAWLEY TSPN00B--------------------------- 3 c Flour 1 tb Sugar 1 ts Salt 1/2 c Yellow Cornmeal 1 1/2 ts Dry Yeast 7/8 c Milk; warmed 1/4 c Water; plus enough for dough 1 1/2 tb Butter Add all ingred. into Bread machine in order per your manufacturer. NOTE: Very nice texture and flavor. A definite DO AGAIN! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Little Cheddar Biscuits Categories: Breads, Cheese Servings: 8 2 c Unbleached Flour 1 ts Mustard, Dry 1 ts Paprika 1/4 ts Baking Powder 1 c Butter, Room Temperature 10 oz Cheddar, Sharp, Grated 1 ts Worcestershire Sauce Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a fork, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4" in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Livery Stable Strawberry Bread Categories: Breads Servings: 2 2 c Frozen whole strawberries - (unsweetened) Sugar 3 c All-purpose flour; PLUS: 2 tb All-purpose flour 2 c Sugar 1 tb Cinnamon 1 ts Salt 1 ts Baking soda 1 1/4 c Oil 4 Eggs; beaten 1 1/4 c Chopped pecans Place strawberries in medium bowl. Sprinkle lightly with sugar to taste. Let strawberries stand until thawed, then slice. Preheat oven to 350°F. Butter and flour two 9x5-inch loaf pans. Combine flour, sugar, cinnamon, salt and baking soda in large bowl and mix well. Blend oil and eggs into strawberries. Add to flour mixture. Stir pecans, blending until dry ingredients are just moistened. Divide batter between pans. Bake loaves until tester inserted in centers comes out clean, about 45 to 50 minutes. Let cool in pans on rack for 10 minutes. Turn loaves out and cool completely. Makes 2 loaves. Source: The Livery Stable - Bozeman, Montana Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Low-Cholesterol Popovers Categories: Muffins, Vegetarian, Breads Servings: 9 1 c Unbleached White Flour 1/4 ts Salt 1 c Skim Milk 1 Egg 1 Egg White Preheat the oven to 425 degrees. Oil muffin or popover tins and preheat. Combine all the ingredients in a bowl. Beat with a rotary beater or wire whisk just until smooth. Pour the batter into the hot muffin tins. Bake for 35 to 45 minutes, or until brown. Makes 9 One Popover = Calories: 68 Carbohydrates: 11 Protein: 3 Fat: 1 Sodium: 82 Potassium: 67 Cholesterol: 32 Exchange Value: 1 Bread Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Low-Fat Sweet Pastry Categories: Desserts, Breads Servings: 12 1/2 c Plus 2 tablespoons -oat flour blend 5 tb All-purpose flour 1/4 c Cake flour 1/2 ts Ground cardamom or cinnamon 2 1/2 tb Sugar 3 tb Cold butter, diced 1 tb Canola oil 2 1/2 tb Very Cold Water Sift flour, cardamom and sugar into large bowl. Rub in butter with fingers or cut in with pastry blender until size of small peas. Using fork, stir in oil. Slowly add cold water, 1 teaspoon at a time, tossing with fork until flour is moistened without being wet. Gather dough with moist hands, shape into flattened round and let rest about 15 minutes. Roll 1/8-inch thick on lightly floures board. (To facilitate rolling, dough may also be rolled between sheets of wax paper Or unrolled dough may be placed in pan and gently pressed to cover inside of pan.) Gently lift and press onto 9-inch square tart pan with removable bottom. Cut off dough edges. Bake at 425 degrees F. 10 to 15 minutes or until golden brown. Makes 12 servings. NOTE: Unsalted butter will give a more delicate fresh flavor in this pastry. Add a dash of salt if using. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mae Regan's Lemon Bread Categories: Breads Servings: 6 6 tb Margarine 1 c Sugar 2 lg Eggs 1 1/2 c Flour 2 ts Baking Powder 1/2 c Milk 1 Lemon, rind and juice 1/2 c Walnuts, ground fine -(optional) Keywords: New England Lightly oil a regular loaf pan. Cream margarine, sugar and eggs together. Add dry ingredients alternately with milk and finely grated lemon rind. Add walnuts. Bake in a 325 F oven for about 45 minutes. Remove from oven and prick top of bread all over with a toothpick. Glaze top with a mixture of 1/3 cup sugar and the lemon juice. For lemon-poppy seed muffins, add about 1/2 cup poppy seeds to batter (or more!). Bake in large muffin tins at 400 F about 20 minutes or until golden brown. Glaze as above. Source: Yankee, April 1993; Provided by Eleanor Lundy Shared by: Norman R. Brown MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Malayan Bread Categories: Breads, Spicy Servings: 6 2 c Flour 1 ts Salt 1 lg Egg, Beaten Water For Mixing Melted Mutton Fat Yield: 4 To 5 Breads Cooking Time: 10 To 12 Minutes Sieve the flour and salt onto a pastry board or table. Make a hollow in the center and pour in the beaten egg. Add a little cold water and mix to a stiff dough. Knead for several minutes. Divide the dough into 3 pieces, roll each out very thinly. Spread the dough with the melted mutton fat. Pull the dough out by hand until it is paper thin. Gather up the outside ends and knead all together again. Roll to a very long thin strip. Gather the dough up on one end and roll the strip up. Roll it out thinly and cut out circles 6-inches in diameter. Heat fat in a frying pan and fry the bread on both sides. From How To Make Good Curries by Helen Lawson Copyright 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mandarin Orange Muffins Categories: Muffins, Breads Servings: 12 1 1/2 c Flour 1 3/4 ts Baking powder 1/2 ts Salt 1/4 ts Allspice 1/4 ts Nutmeg 1/2 c Sugar 1/3 c Margarine 1 Egg, slightly beaten 1/4 c Milk 10 oz Mandarin orange tin, drained TOPPING (optional) 1/4 c Melted butter 1/4 c Sugar 1/2 ts Cinnamon Note: tin of broken segments is less expensive than whole segments. About a cup of fresh orange pieces could be used. Sift flour with other dry ingredients. Cut in Margarine. Combine egg and milk, and add all at once to dry ingredients -- mix only until moistened. Fold in orange pieces and break them up more if batter seems to dry at first. Fill greased muffin tins 3/4 full. Bake at 350F for 20 to 25 minutes. Remove from muffin tins while still warm. Dip tops in melted butter and sugar-cinnamon mixture. Makes 12 large muffins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maple Biscuits Categories: Breads Servings: 16 2 c Sifted flour 3 ts Baking powder 1/2 ts Salt 5 tb Shortening 2/3 c Milk (about) MMMMM-------------------THE "LARK" (COOKING, WP51, C------------------------ Sift flour with baking powder and salt. Cut in shortening until mixture is as fine as corn meal. Add milk, mixing until a soft dough is formed. Knead lightly on floured board for about 20 seconds. Roll to about 1/4 inch thickness and spread well with soft butter. Now spread one half of the dough very generously with maple sugar which has been scraped from the pail. Fold the other half of buttered dough over the sugared half. Cut in 1 inch squares and place thightly together in buttered baking pan. Bake quickly in 450 F. for 15 minutes. From: Vermont Cook Book Shared By: Pat Stockett ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 03-22-93 (05:46) Number: 3516 From: LAWRENCE KELLIE Refer#: NONE To: DAVID PACKHAM Recvd: NO Subj: Re: Biscuit Recipe Wanted Conf: (52) CookingEch MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maple Bread Categories: Breads Servings: 6 1 1/2 ts Yeast 3 c Bread Flour 1 tb Butter 2 tb Dry Milk 1 ts Salt 1 tb Sugar 1/2 c Maple Syrup warm 3/4 c Water warm Put all ingredients in Hitachi Bread Machine and set bread color for light. Now start the regular bread cycle and that's it. SOURCE:*Jim Bodle 3/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maple Macadamia Bread Categories: Breads Servings: 6 1 1/4 c All purpose flour 1 c Whole wheat flour 1 ts Baking powder 1 ts Baking soda 1/8 ts Salt 1 lg Egg, lightly beaten 1/2 c (1 stick) unsalted butter, -melted, cooled 3/4 c Maple syrup 3/4 c Buttermilk 1 c (5 oz) macadamia nuts, -coarsely chopped Maple Cinnamon Glaze Heat oven to 350. Butter and flour a 9 x 5 in. loaf pan. Mix both flours, baking powder, baking soda, and salt in mixing bowl. Whisk egg, butter, syrup and buttermilk in separate large mixing bowl until blended. Add flour mixture and stir just until smooth. Fold in nuts. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean, 40-45 minutes. Cool in pan on wire rack 5 minutes. While bread is cooling, make Maple Cinnamon Glaze. Turn bread out of pan onto rack. Brush top and sides with syrup glaze, using pastry brush. Let stand 5 minutes, then sprinkle top evenly with cinnamon sugar. Let cool completely before serving. Cut bread into 1/2 inch thick slices. Maple Cinnamon Glaze: 1 Tbsp. sugar 1/4 tsp. cinnamon 2 Tbsp. maple syrup 1 Tbsp. unsalted butter Mix sugar and cinnamon in small bowl; set aside. Place syrup and butter in small saucepan; heat, stirring occasionally, over low heat until completely blended. From: Good Food 3/87 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maple Nut Muffins with Apples Categories: Breads, Muffins Servings: 12 1 c Rolled Oats 1 c Apples, coarsely grated 1/2 c Yogurt, plain 1 Egg, beaten 2 tb Oil 1 1/4 c All Purpose Flour 2 1/2 ts Baking Powder 1/2 ts Baking Soda 1/2 ts Salt 1/3 c Walnuts or Pecans, chopped 2/3 c Maple Syrup In a bowl, combine oats, apple, maple syrup, yogurt, egg and oil. In another bowl, combine flour, baking powder, soda, salt and nuts. Stir liquid ingredients into flour mixture until just combined; do not overmix. Spoon batter into 12 large paperlined muffin tines. Bake in an oven preheated to 400 degrees for about 20 minutes or until tops are springy to the touch. Let muffins cool on wire rack. Servings: 12 From The Gazette, 92/04/01. Posted by James Lor. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maple Oatmeal Bread Categories: Breads Servings: 2 1 c Regular Rolled Oats 3 tb Butter, Cut Into Bits 1 c Boiling Water 1 c Scalded Milk 1/3 c Maple Syrup 2 ts Salt 2 c Whole Wheat Flour 1 tb Quick Rise Instant Yeast 1 Egg, Beaten 2 c All-Purpose Flour in a large mixing bowl, combine the rolled oats and butter. Pour boiling water over and stir until butter melts. Add scalded milk, maple syrup and salt. Let mixture cool slightly until warm to the touch (if using a thermometer, temperature should read 125 - 130 degrees). Stir in whole-wheat flour, yeast and egg; beat vigorously with a wooden spoon until smooth. Stir in enough all-purpose flour to make a stiff dough. Turn out on floured board and knead, sprinkling surface with additional flour to prevent dough from sticking, until smooth and elastic, about 8 - 10 minutes. Shape into a ball and place a lightly buttered bowl; turn to coat dough on all sides with butter. Cover with a clean dry towel and let rise for 30 minutes. Punch down dough and divide in half. Shape into loaves and place in 2 greased 8 1/2 by 4 1/2 inch loaf pans. Brush tops of loaves with melted butter. Cover and let rise in a warm place until double in bulk -- about 35 - 45 minutes. Bake in an oven preheated to 375 degrees for 35 - 40 minutes or until done. Turn loaves out of pans and let cool on racks. Makes 2 loaves. From The Gazette, 91/02/27. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maple Oatmeal Bread Categories: Breads Servings: 6 1 pk Yeast 1 c Quick cooking (Quaker) oats 3 c Bread flour 1 ts Salt 1/3 c Maple syrup 1 tb Cooking oil 1 1/4 c Plus 1 Tbsp very warm water "A light colored, evenly textured bread. Makes great sandwiches with the special taste of maple and the health of oats." Put all ingredients into the pan in the order listed, select white bread and push "Start." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maple Pecan Corn Bread Categories: Breads Servings: 6 1 c All-purpose flour 1 c Yellow cornmeal 1 ts Baking powder 1 ts Baking soda 1 ts Salt 3 tb Butter or margarine, -softened 2 tb Brown sugar 2 Eggs 1/3 c Maple syrup 3/4 c Buttermilk 1/2 c Chopped pecans Additional maple syrup (optional) Combine flour, cornmeal, baking powder, baking soda and salt; set aside. In a mixing bowl, combine butter, sugar and eggs; mix well. Add syrup and buttermilk. Stir in dry ingredients just until moistened. Stir in pecans. Pour into a greased 8 1/2" x 4 1/2" x 2 1/2" loaf pan. Bake at 350 degrees for 35-40 minutes or until bread tests done. Cool for 10 minutes in pan. Serve warm with syrup if desired or allow to cool. Yield: 1 loaf. SOURCE:*Shirley Brownell, Amsterdam, NY, Country Magazine July/Aug. 1993 POSTED BY: Jim Bodle 8/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maple Syrup Muffins Categories: Muffins, Breads Servings: 9 1/4 c Milk 1 Egg 1 3/4 c Flour 2 1/2 ts Baking Powder 1/4 ts Salt 1 c Maple Syrup 1/4 Butter, Melted Whip milk into beaten egg, using egg beater. Sift flour, baking powder and salt together. Add to egg and milk mixture a little t a time, alternating with maple syrup (this is important). Fold in melted butter. Bake 25 minutes in 325°F oven in muffin pan. Source: Mrs. Whiting Preston The Gasparilla Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maple Syrup Corn Bread Categories: Breads, Osg Servings: 1 1 1/8 c Corn meal; yellow 1 1/8 c Wheat flour 3 ts Baking powder 1/2 ts Salt 1/3 c Maple syrup 1 ea Egg; well beaten 1 c Milk; sweet 3 tb Shortening Add shortening to syrup. Mix all ingredients. Pour into shallow, well greased pan. Bake 20 minutes in hot oven. Cut into squares and serve hot. Note: Hot oven is 400 - 450 F. Source: Grace I. Peebles, Medina Grange, Medina County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maple Walnut Bread Categories: Breads Servings: 6 2 ts Yeast 1 tb Butter 1 ts Salt 1/2 c Maple Syrup, warm 1/4 c Walnuts (Ground) 3 c Bread Flour 2 tb Dry Milk 1 tb Sugar 5/8 c Water warm Shell 1/4 Cup walnuts (about 6 or 7). Grind up in a blender. Warm maple syrup in microwave 30 seconds. Put all ingredients in Hitachi Bread Machine and set bread color for light. Now start the regular bread cycle and that's it. SHARED BY:*Jim Bodle 1/93, 7/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maple Walnut Raised Rolls Categories: Breads Servings: 6 1 c Scalded milk 2 tb Shortening, melted in milk 1 tb Sugar 1/2 ts Salt 1 Yeast cake 2 1/2 c Flour Raise about an hour, or until light. Roll out about 1/2 inch thick and sprinkle with broken walnuts and a very little maple syrup. Roll up and cut off in 1-inch slices. Place in muffin tins, each one containing a tablespoon of maple syrup and a few nuts. Allow to rise and bake 15 to 20 minutes in about 400 oven. From: A Vermont Cook Book Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maple-Nut Bread Categories: Breads Servings: 6 2 1/2 c Flour 1 c Sugar 3 ts Baking powder 1/2 ts Salt 1 Egg, well beaten 1 c Milk 3/4 ts Maple syrup 1 c Chopped nuts Sift together dry ingredients, add milk, egg, and syrup. Mix only until dry ingredients are moistened. Stir in nuts. Pour into well greased loaf pan. Let stand 20 minutes. Bake 1 hour at 350 F. From: Steve Herrick Source: [Joyful Jackies 4 H Cookbook - Jacksonville, VT submitted by Linda Farrington] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Maple-Walnut Crunch Corn Muffins Categories: Muffins Servings: 12 1/2 c Unsalted butter, room -temperature 3/4 c Plus 3 Tb, pure maple syrup 2/3 c Chopped walnuts 1 1/3 c All-purpose flour 1 tb Sugar 2 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 c Yellow cornmeal 1 1/3 c Buttermilk 2 lg Eggs 1/4 c Unsalted butter, melted, -cooled Beat 1/2 cup butter in small bowl until fluffy. Gradually add 1/2 cup maple syrup and beat until well blended. (Maple butter can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Preheat oven to 375 deg F. Line twelve 1/2 cup muffin cups with muffin papers. Combine walnuts and 3 tablespoons maple syrup in small bowl; set aside. Sift flour, sugar, baking powder, baking soda and salt into medium bowl. Mix in cornmeal. In separate bowl beat buttermilk, eggs, melted butter and remaining 1/4 cup maple syrup to blend. Add egg mixture to dry ingredients, stirring just to combine. Do not overmix. Divide batter among prepared cups. Spoon some maple-walnut topping over each muffin, dividing evenly. Bake until tester inserted into centres of muffins comes out clean, about 20 minutes. Remove muffins from pan and cool 15 minutes. Serve warm with maple butter. Source: Bon Appetit, Nov/91 Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Margaret's Scones Categories: Breads Servings: 12 2 c All Purpose Flour 3 ts Baking Powder 1/2 ts Salt 2 tb Granulated Sugar 2 tb Shortening, chilled 2 Eggs 1/3 c Milk 3/4 c Raisins Servings: 12 Sift dry ingredients together in a mixing bowl. Cut in shortening until it is the size of small peas. Using a small bowl, beat eggs, then beat in milk and pour into flour mixture. Stir just until blended; do not overmix or dough will become tough. Fold in raisins. Roll out dough on floured surface until 2 inches thick, then cut into rounds on greased baking sheet. Bake in oven preheated ot 425 degrees for 12 - 15 minutes, or until lightly browned. Makes about a dozen. Recipe by Margaret Hayes. These scones appear in the movie The Dance Goes On. Montreal actress Louise Marleau takes them to a Gaspe fair. From The Gazette, 91/09/18. Posted by James Lor. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Marmalade Muffins Categories: Muffins, Breads Servings: 6 1 c Oatmeal 1 c Buttermilk 1 c All purpose flour 1/4 c Granulated sugar 1 ts Baking powder 1/2 ts Each baking soda, salt 1 Egg 1/4 c Melted butter 1 ts Vanilla 1/3 c Marmalade or raspberry jam, -if preferred 1/4 c Finely chopped almonds -(optional) Yield: 12 medium muffins Stir together oatmeal and buttermilk in small bowl. Add almonds if using. Let stand 10 minutes. Meanwhile, stir together flour, sugar, baking powder, baking soda and salt in large bowl. Stir in egg, butter and vanilla. Mix oat mixture just to combine. Spoon small amount of batter into each greased muffin cup. Place about 1 tsp marmalade or jam, in centre of each and spoon in remaining batter. Cups should be about three-quarters full. Bake in preheated 400 G oven about 20 minutes or until tops are golden brown and slightly firm to the touch. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Marshmallow Nut Loaf Categories: Breads, Osg Servings: 1 1/2 lb Marshmallows 1/2 c Sweet cream 1/2 c Dates 1/2 lb Graham crackers 1/2 lb Walnut or pecan meats Soften marshmallows in cream, finely crumb graham crackers, quarter dates lengthwise, coarsely cut or break walnut or pecan meats. Mix and work into loaf, keep in cool place, slice when ready to serve, either alone or with whipped cream. Source: Mrs. Bessie Davis, Leroy Grange, Lake County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mary Rogers's Sourdough Biscuits Categories: Breads Servings: 4 1/2 c Active starter 1 c Milk 2 1/2 c Flour 1/3 c Lard or shortening 1 tb Sugar 3/4 ts Salt 2 ts Baking powder 1/2 ts Baking soda 1/4 ts Cream of tartar At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Medium White Bread Categories: Breads Servings: 4 3/4 c Water 2 c Bread flour 1 ts Salt 2 tb Sugar 1 tb Dry milk (I use buttermilk) 1 tb Butter ( slivered) 1 pk Yeast Contributed to the echo by: Merrilyn Vaughan Originally from: Hitachi Breadmaker book Here is a MEDIUM white bread: Place all ingredients in bucket and press 'start'. Process 4 hours and 10 minutes. Remove from bucket. Brush with butter for softer crust. Cool. Store....or EAT! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mexican Bread Pudding Categories: Breads, Desserts Servings: 6 1 qt Water 1 lb Brown Sugar 1 3 in stick cinnamon 1 Whole Clove 6 Slices toast, cubed (or -equivalent of leftover -pound cake) 3 Bananas or apples, sliced 1 c Raisins 1 c Peanuts, chopped 1/2 c Blanched almonds, chopped 1/2 lb Monterey Jack cheese, cubed. RE: Mexican Bread Pudding DATE: 03-17-91 AREA: COOKING Another untried recipe, offered as ransom for recipes stolen, off-topic postings, and ill received boasting about Texas....... Recipe quoted from Elena's Secretes of Mexican Cooking, Elena Zelayeta "This dessert is usually served during Lent. The combination of cheese and fruits may sound strange, but it's extremely popular in Mexico and I know many Americans who rave over it. Boil water, sugar, stick cinnamon an dclove together until syrupy. Butter a casserole generously and put in a layer of bread or cake cubes. Cover with a layer of banana or apple slices and sprinkle with some of the raisins, peanuts, almonds and cheese cubes. Repeat the layers until all ingredients are used. Remove stick cinnamon and clove from syrup and pour syrup over MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mexican Cornbread Categories: Breads Servings: 8 1 1/2 c Plain cornmeal 1 ts Salt 3 ts Baking powder 1 c Cream style corn 2 Eggs or egg sub. 1 lg Bell pepper (chop fine) 1 ts Butttermilk 2 Jalopeno peppers (chop fine) 2 c Sharp cheese - grated 1/2 c Chopped onion 2/3 c Cooking oil Few shakes garlic powder Contributed to the echo by: Karen Lamm Originally from: Mom Mexican Cornbread Mix all ingredients except cheese. Heat greased iron skillet and pour 1/2 the mixture into the pan. Put 1/2 of the grated cheese on top, then pour remaining mix over it. Put rest of the cheese on top. Bake for 35 minutes at 350F. Cool for at least 30 minutes before cutting. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mexican Cornbread Categories: Breads Servings: 1 1 1/2 c White cornmeal 1/2 c Flour 1 tb Sugar 2 ts Baking powder 1 ts Baking soda 1 ts Salt 1 c Sharp cheddar cheese, grated 3 ea Fresh jalapeno chiles,seeded -& finely chopped 2 lg Eggs 1 1/2 c Buttermilk 3 tb Unsalted butter MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mexican Spoon Bread Categories: Breads, Cheese Servings: 6 1 lb Can cream-style corn 3/4 c Milk 1/3 c Melted butter, bacon fat, or -chicken fat 3 lg Eggs 1 c Coarsely ground cornmeal 1/2 ts Soda 1 ts Salt 1 c Grated Cheddar, Jack, or -Mozzarella cheese 1 md Onion, minced and sauteed -(optional) Combine the cream style corn, the milk, melted butter or fat, and the eggs in a large bowl. Blend thoroughly. Stir together the cornmeal, soda and salt to blend, and then stir into the liquid mixture, blending thoroughly. Pour half the batter into a buttered 9 inch square pan. Spread with the grated cheese, and the onion if used. Cover with the remaining batter, and if desired, sprinkle with more cheese and onion. Bake in a 400 oven for 45 minutes, or until browned and done. Cool slightly before cutting. From: A World of Breads by Dolores Casella Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Microwave Pumpkin Coffee Cake Categories: Microwave, Breads Servings: 6 1/3 c Margarine or butter 1/2 c Firmly packed brown sugar 1/3 c Sugar 1 1/4 c Flour 3/4 ts Pumpkin pie spice 1/2 ts Salt 1/4 ts Cinnamon 1/4 c Chopped nuts 1/2 ts Baking powder 1/4 ts Baking soda 1/2 c Dairy sour cream 1/2 c Cooked, mashed pumpkin 1 Egg GLAZE 1/4 c Powdered sugar 1 ts Margarine or butter 1 ts To 2 ts milk FROM: Barbara Sherrick MICROWAVE PUMPKIN COFFEE CAKE ** In 2 quart microwave safe bowl, melt 1/3 C margarine on HIGH for 30 - 45 seconds or until melted; stir in brown sugar and sugar. Lightly spoon flour into measuring cup; level off. Mix in flour, pumpkin pie spice and salt until crumbly. Remove 1/2 C of mixture to small bowl; add nuts and cinnamon. Mix well; set aside. To remaining mixture add baking powder, baking soda, sour cream, pumpkin, and egg. Beat until smooth. Pour batter into ungreased 8 or 9 inch round microwave safe dish. Sprinkle with reserved mixture. Microwave on MEDIUM for 8 minutes, rotating dish 1/4 turn halfway through baking. Microwave on HIGH for 3-1/2 to 5-1/2 minutes or until cake pulls away from sides of dish, rotating dish once halfway through baking. Let stand 5 minutes on flat surface. In small bowl, combine powdered sugar, 1 tsp margarine and enough milk for desired drizzling consistency. Drizzle glaze over coffee cake. Serve warm or cold. 8 - 10 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mighty Muffins Categories: Breads Servings: 12 Karen Mintzias 1 1/2 c Whole bran cereal 1 c Skim milk 1 Egg, beaten 1/3 c Molasses 1/4 c Butter or margarine, melted 1/2 c All-purpose flour 1/2 c Whole-wheat flour 2 tb Toasted wheat germ 2 ts Baking powder 1/2 ts Baking soda 1/2 c Raisins 1/2 c Chopped nuts In a small mixing bowl combine bran and milk; let stand for 3 minutes. Stir in egg, molasses, and butter or margarine; set aside. In a medium mixing bowl combine all-purpose flour, whole wheat flour, wheat germ, baking powder, and baking soda. Make a well in the center. Add bran mixture; stir til moistened. Fold in raisins and nuts. Grease muffin cups or line with paper bake cups; fill two-thirds full. Bake in a 400 F oven for 20 to 25 minutes or til muffins are done. Cool. Cover and chill to store. Per muffin: 159 cal., 5 g pro., 21 g carbo., 8 g fat, 33 mg chol., 227 mg sodium. USRDA: 11% vit. A, 10% vit. C, 9% iron. Source: Better Homes and Gardens 1986 Best-Recipes Yearbook Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls) Categories: Vegetarian, Breads Servings: 6 Karen Mintzias MMMMM-------------------RICE AND CHICK PEA STUFFING------------------------ 1 1/2 c Chopped spring onions 1/4 c Olive oil 1 c Long grain rice 1 c Canned chickpeas, drained 1/2 c Finely chopped parsley 1 c Chopped, peeled tomatoes 1/2 ts Ground allspice Salt Freshly ground black pepper MMMMM----------------------------TO FINISH--------------------------------- 24 Cabbage leaves 3 Garlic cloves 1 ts Salt 1 ts Dried mint 1/4 c Lemon juice 1/2 c Olive oil Gently fry spring onion in 1/4 cup olive oil for 2-3 minutes. Turn into a bowl and add remaining stuffing ingredients, adding salt and pepper to taste. Remove leaves from cabbage carefully so as not to tear them, counting larger leaves as 2. Par-boil cabbage leaves in boiling water until limp enough to handle, cooking leaves in 2 to 3 lots. Drain in a colander. Cut out larger part of centre rib in each leaf and cut larger leaves in half down centre. Line base of a deep pan with ribs and any torn leaves. Place a generous tablespoon stuffing on base of each leaf, roll up once and tuck in sides to contain filling. Roll to end of leaf. Repeat with remaining ingredients. Crush garlic with salt and blend in crumbled, crushed mint and lemon juice. Pack rolls flap side down in lined pan, sprinkling some of the garlic-lemon mixture and olive oil between layers of rolls. Invert a plate on top of the rolls to keep them intact during cooking. Add enough cold water to just cover rolls and put lid on firmly. Bring to the boil on medium heat, reduce to low and simmer gently for 45 minutes. Remove from heat and leave aside for 30 minutes. Serve lukewarm or cold. Source: The Complete Middle East Cookbook - by Tess Mallos Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Millet Muffins Categories: Muffins Servings: 6 2 tb Soy powder 1 c Warm water 3/4 c Millet flour 2 tb Rye flour 1/4 c Wheat germ 2 ts Dry yeast 1/4 c Lukewarm water 1 Egg, beaten 1 tb Honey 1 tb Oil 1/2 ts Salt 3/4 c Brown rice flour 1/2 ts Caraway seeds (optional) Oil muffin tins lightly and place one paper baking cup which has also been well oiled, in each muffin cup. Combine soy powder and warm water, using a wire whisk and blend with millet flour, rye flour, and wheat germ. Dissolve yeast in warm water and add to flour mixture. Let rise about 30 minutes. Preheat oven to 400. Add egg, honey, oil, salt, rice flour and caraway seeds. Mix the batter well and pour into prepared paper cups. Bake in preheated oven for about 20 minutes. Yield: 1 dozen From: The Rodale Cookbook Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Millet Muffins Categories: Breads, Vegetarian Servings: 12 1 1/2 c Millet flour 1/2 c Soy flour 1 tb Baking powder 1/2 ts Salt (optional) 1/4 ts Orange flavoring 1 c Water or orange juice 1/4 c Vegetable oil 1/4 c Rice syrup or honey Combine all dry ingredients in a medium bowl. Mix all liquid ingredients together, then add to dry ingredients. Put mixture in well oiled muffin tins (makes 12 muffins. You can also make a loaf bread from this.) Bake at 375(F) for 15-20 minutes (35-40 for loaf) or until done. This recipe comes from Arrowhead Mills Posted by: kupstas@cs.unc.edu (Eileen Kupstas) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Miniature French Breakfast Puffs Categories: Breads Servings: 48 1/3 c Soft Shortening/Butter Mix 1/2 c Sugar 1/4 ts Nutmeg 1 Egg 1/2 c Milk 1 1/2 c Sifted Flour 1/3 c Butter, Melted 1 1/2 ts Baking Powder 1/2 c Sugar 1/2 ts Salt 1 ts Cinnamon Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking powder, salt and nutmeg. Stir flour mixture and milk alternately into sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15 minutes or until golden brown. Dip immediately in melted butter, then in mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mint and Yogurt Bread Categories: Breads Servings: 6 1 pk Yeast 3 c Bread flour 1 c Plain yogurt 3 tb Chopped fresh mint 1 Fresh yellow lemon rind, -grated 2 ts Honey 1 ts Butter (Use ingredients at -room temperature.) 1/4 c Plus 1 Tbsp warm water "Imagine a bread with the high protein of wholesome yogurt. It's a fresh bright minty bread, with just a hint of lemon. It's fabulous." Add ingredients into the pan in the order listed, select white bread and push "Start". MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mississippi Cornbread Robert Categories: Breads Servings: 6 2 c Stoneground White Cornmeal 1 ts Baking Soda 1 ts Salt 2 lg Eggs 2 c Buttermilk 1/3 c Bacon Drippings Or Crisco Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch cast iron skillet. Heat skillet in oven until fat is smoking hot, while preparing batter. (This should take no more than 5-10 minutes.) Thoroughly combine cornmeal, baking soda, and salt in medium bowl. Add eggs and buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all but 1 tablespoon of hot fat into batter, continuing to beat quickly with whisk to incorporate fat. Turn skillet around to coat sides and bottom thoroughly with remaining fat. Pour batter into skillet. Bake on top rack of oven for 25-30 minutes, or until top of cornbread is firm. Turn cornbread onto plate and slip back into skillet upside-down. Return to oven for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Modern Potato Bread Categories: Breads Servings: 1 1/4 To 1/2 cup warm water 2 tb Sugar 1 pk Active dry yeast 2 3/4 c All-purpose flour 1/4 c Instant nonfat dry milk 2 tb Instant mashed potato flakes 2 tb Butter or margarine 1 ts Salt 2 Eggs, beaten Butter or margarine Makes 1 loaf Combine 1/4 cup of the water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, dry milk, potato flakes, 2 tablespoons of the butter and salt into work bowl. process until mixed, about 15 seconds. Add yeast mixture to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle eggs and just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly greased surface. Shape into a ball and place on greased cookie sheet. Roll or pat into a circle about 8 inches in diameter. cover loosely with plastic wrap and let stand in warm place until doubled, 1 to 1 1/4 hours. Heat oven to 375 F. Uncover bread and bake until golden and loaf sounds hollow when tapped, about 30 minutes. Remove from cookie sheet. Cool on wire rack. Food Processor Bread Book From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Molasses and Ginger Scones Categories: Breads Servings: 6 1 7/8 c Whole wheat flour; -OR- 2 c Unbleached white 2 tb Brown sugar, firmly packed 1/2 ts Baking soda 1 tb Baking powder 1/2 ts Ginger 4 tb Butter; cut into bits 1 lg Egg; beaten 2 tb Molasses 1/2 c Lowfat yogurt 1/4 c Raisins PREHEAT OVEN TO 425F. Line a cookie sheet with parchment. Using a wooden spoon, mix the flour, sugar, baking soda and powder and ginger together. Stir in the butter, then the egg, followed by the molasses, yogurt and raisins. Mix until too thick to stir. Flour a flat surface and turn the dough onto it. Form the dough into a ball and knead until it holds together nicely, adding flour if the dough sticks to your hands. The dough should be slightly tacky. Pat the ball down to 1/2-inch thickness, and cut hearts from it. Place the hearts on the cookie sheet and bake until golden brown and firm, about 15 minutes. Serve with jam and tea. Makes 6 large heart-shaped scones. Timid Moon in Camden, Maine JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Molasses Brown Bread Categories: Breads Servings: 4 2 1/2 c Whole Wheat Flour 1 1/2 c Wheat Germ 1/3 c Brown Sugar 1/2 ts Salt 1 c Raisins, Mixed Dark & Light 2 ts Baking Soda 1 7/8 c Buttermilk 1/3 c Molasses Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Molasses Refrigerator Muffins Categories: Muffins, Breads Servings: 12 4 c Unbleached Flour, Sifted 2 ts Baking Soda 1 ts Salt 1 ts Ground Cinnamon 1 ts Ground Ginger 1/4 ts Ground Cloves 1/4 ts Ground Allspice 1/4 ts Ground Nutmeg 1 1/3 c Vegetable Shortening 1 c Sugar 4 lg Eggs, Slightly Beaten 1 c Molasses 1 c Butter/Sour Milk 1 c Raisins Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Molly's Corn Muffins Categories: Muffins, Breads Servings: 12 1 c Sour Cream or Yogurt 1 ts Baking Soda 4 oz Butter, melted 2 lg Eggs, beaten 1/2 c Sugar 1 c Corn Meal 1 c Flour 1 1/2 ts Baking Powder Mix sour cream or yogurt with the baking soda and set aside. In a large bowl place the butter, sugar, corn meal and eggs. Stir well. Add the flour mixture alternating with the sour cream mixture, beginning and ending with the dry ingredients. Grease 12 regular muffin tins and bake 25-30 minutes in a preheated 350oF oven. Source: "The Yankee Kitchen" 04-01-93 (#4) [Pauline] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Molly's Stuffed French Bread Categories: Breads Servings: 20 1/2 c Miracle whip salad dressing -or miracle whip light 1 pk Liver sausage 1/3 c Finely chopped walnuts 1 tb Each chopped - onion, -parsley 1/2 ts Dry mustard 1 Baguette loaf Combine all ingredients except for bread. Blend well. Slice off ends of bread. Cut into four. Scoop out bread leaving 1/2 inch shell. Tear removed bread into small pieces. Blend into filling. Fill each shell with 1/3 cup mixture. Wrap securely in plastic wrap;chill at least 1 hour. Cut into 1/2 inch slices to serve. Makes 20 slices. Origin: June Reader's Digest (Canadian) Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mom's Basic White Bread Categories: Breads Servings: 6 1 pk Yeast 3 c Flour 1 tb Sugar 1 ts Salt 2 tb Nonfat dry milk powder 1 tb Butter (Use ingredients at -room temperature) 1 1/4 c Warm water "A truly universal favorite in our home. Smells just as good as when mom used to make it. It's not only better than store-bought, it's totally preservative-free." Pour the yeast to one side of the inner pan. Add the rest of the ingredients in the order given. Select white bread and push "start" and see how difficult it is to wait till this perfect golden brown loaf is ready to eat. BE CREATIVE! Experiment with DAK;s Auto Bakery. Try adding chopped nuts, fresh or dried fruit and more. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mom's Cinnamon Rolls Categories: Breads Servings: 6 12 c Flour, all purpose 3/4 c Margarine 3 c Water 1 c Sugar 3 pk Yeast 1 1/2 tb Salt 3 Eggs Brown Sugar 2 Sticks of Butter These rolls have alot of layers due to how thin the dough is rolled out. Mrs. Schmidt says that beating the ingredients a real lot is what makes this come out well. There is also a trick to getting the sprinkled water just right, just a few drops, here and there. Sprinkle yeast in 3 cups of warm water with 1 tbsp. sugar, mix and let sit 10 min. Add 3 cups of flour and beat well with beater. Let rise until spongy (30 min.) Beat 3 eggs really well, 5 minutes (Frothy & Fluffy). Soften margarine and add 1 cup sugar and beat really, really well till very creamy. Add to eggs and beat till very well blended and add salt. Add egg mixture to sponge mixture. Add approximately four to 5 cups flour and beat with a beater really well till smooth. Continue adding flour until smooth to stir put the rest of the flour on a board and put the dough in the middle and knead. (You don't have to knead in all the flour-only until not sticky and easy to handle. Put the dough in a warm oven and cover with a damp cloth. Let rise until doubled (about 1 hour.) Fix pans for Rolls. Grease 2 large rectangular baking pans with margarine. Sprinkle liberally (not packed) (1/4" deep) with brown sugar and dot liberally with butter (1 stick per pan) Sprinkle very lightly with water to keep the sugar from burning and sticking. Punch down dough and let rise 1/2 hour more. Turn out and take 1/2 of the dough and roll out to 1/2" thick rectangle. Spread with soft butter (over all of rectangle) and sprinkle with sugar and cinnamon. Roll up jelly roll style, pulling to stretch dough while rolling. Cut roll into 1" thick slices. Place in pan-just touching (don't crowd) let rise (covered with a damp cloth) until above the pans. Bake at 325-350 for 20-25 min. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mom's Six Week Muffins Categories: Muffins, Breads Servings: 60 10 c Fruit Bran Cereal (425gbox) 5 c Flour 3 c Sugar 5 ts Baking Soda 2 ts Salt 2 ts Cinnamon 5 c Sour Milk Or 5 tb Vinegar + 5 Cup Milk 4 Eggs 1 c Oil Measure dry ingredients into a very large mixing bowl that has a lid. Add eggs, oil and milk. Blend well. Stores for 6 weeks in frig. Fill muffin cups 1/2 full and bake at 400°F for 15-20 minutes. OR: mix all dry ingrediants to store... use as follows (for 12 muffins) 3 c mix 1 c milk (sour or add 1 tb vinegar) 1/4 c oil 1 egg (minus yolk for less cholesterol). NOTE: this mix works well with Raisin Bran, Fruit N Fibre, OR just bran cereals.. dryed apple bits may be a nice addition.. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Monkey Bread Categories: Breads Servings: 6 1/2 c Pecans 1 ts Cinnamon 1/2 c Sugar 3 cn Biscuits 1 Stick Of Butter 1 c Brown Sugar Place pecans in bottom of Bundt pan. Combine cinnamon and sugar. Cut each biscuit into quarters and roll in sugar mixture. Stack biscuits in pan. Combine butter and brown sugar. Pour over biscuits. Bake 30-40 minutes at 350°F. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Monkey Bread Categories: Breads Servings: 1 2 pk Dry yeast, dissolved in... 1 c Water 1 Egg 4 tb Sugar 1 ts Salt 1/2 c Cooled melted margarine 3 1/2 c Flour Add egg, sugar, and salt to yeast mixture as well as margarine. Stir in flour and beat well with a wooden spoon. Cover and let rise in warm place until doubled in bulk. Then roll out to about 1/4 inch thickness. Cut in diamond shaped pieces with cookie cutter, dip in melted margarine and arrange in a tube pan. Let rise again until double. Bake in a 400 degree oven for 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Moravian Christmas Loaf Categories: Penn-dutch, Breads Servings: 1 3 c Milk 1 c Butter 1 c Sugar 1/2 c Yeast, Dissolved In: 1/4 c Warm Water 6 c Flour 1 ts Salt 1/2 lb Raisins, Chopped 1/2 lb Currants 1/4 lb Citron, Chopped 1/2 c Almonds, Blanched, Sliced Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups of flour and the salt. Mix well. Cover and set aside to rise in a warm place, over night. In the morning, scald the other cup of milk and add the butter and stir until melted. Combine with the yeast mixture and add the sugar and the balance of the flour, kneading the dough well, until it is no longer sticky. Use more flour if necessary. Combine the fruit and sprinkle with some flour and add to the dough, mixing well. Cover and let rise again until double in bulk. Shape in small loaves, place in small pans, and sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400°F for 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: More Fillings for Tassies Categories: Breads Servings: 6 6 1/2 tb Sugar 1/4 c Butter 1/4 c Lemon juice 2 Eggs 1/4 To 1/2 tsp lemon peel SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng I haven't made these lemon ones yet, but I scaled down a larger recipe from some cookbook to resemble the pecan tassie proportions, hoping to have enough lemon filling for a batch of tartlets. So it may or may not be enough, thought I'd let ya know. LEMON TASSIE FILLING In a small saucepan over low heat, cook the 1 st three until dissolved. Beat the eggs with a mixer and add the hot mix very slowly, mixing constantly. Then return mix to the saucepan and cook for about 3 minutes until it's of pudding consistency. Stir in lemon peel. Let cool to room temp. Fill each tartlet with about 2 tsps of the lemon mix. Bake at 350 F for 20-25 mins., or until golden. The back of the tart tamper package also suggested some other fillings, like cherry or blueberry pie filling, or vanilla pudding topped afterwards with a strawberry or a few blueberries (glaze with some heated currant jelly). Or make hors d'oeuvres by filling with your favorite quiche recipe, or MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: More Rice Breads Categories: Breads Servings: 6 5 1/2 c Brown rice flour (830 g) 1/2 c Garbanzo flour (70 g) 1 tb Salt (16.5 g) 2 2/3 c Tepid water (635 ml) 4 ts Active dry yeast (1/2 oz or -14 g) 1/2 c Warm water (120 ml) 2 tb Honey (30 ml) 1/4 c Oil (60 ml) 1/4 c Methocel (28 g) The next two (also from Laurel's Kitchen Bread Book) use the previous recipe as a basis, with just a few changes. GARBANZO RICE BREAD This bread has a mellower flavor and keeps better than the plain Brown Rice Bread. Follow the mixing and rising instructions for Brown Rice Bread. Use only two loaf pans and bake slightly longer, about 50 minutes to an hour. SOY-RAISIN RICE BREAD Denser, cakier, more filling, this bread adds variety and interest. The slice is golden in color and soft, almost like pound cake. 6 cups brown rice flour (600 g) 2 tablespoons soy flour (7 g) 1 tablespoon salt (16.5 g) 2 2/3 cups tepid water (635 ml) 4 teaspoons active dry yeast (1/2 oz or 14 g) 1/2 cup warm water (120 ml) 1/3 cup honey (80 ml) 1/4 cup oil (60 ml) 1/2 cup raisins (70 g) 1/4 cup methocel (28 g) Mix and let rise like Brown Rice Bread, incorporating the soy flour into the first mixing and the raisins along with the honey. Divide the dough into two loaves only, and bake cooler and longer, at 325 deg.F. for 50 to 60 minutes, or until done. Posted by Kyosho Connick. Reposted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mrs. Humphries Scones Categories: Breads Servings: 8 1 c Unbleached all purpose flour 1/2 c Sugar 2 ts Baking powder 3 tb Butter or margarine 1/2 c Raisins (plumped in milk, -and drained, if you have -time) 1 Egg 1/2 ts Lemon extract From the King Arthur Flour 200 th Anniversary cookbook. Mrs. Humphries was an elderly English woman who lived in a little pink house. Her scones are rich and delicious. less than 1/4 cup milk sugar to sprinkle on tops, (optional) Preheat your oven to 425F. Combine the flour, sugar, and baking powder. Rub in the butter or margarine with your fingertips. Add the raisins,egg, and lemon extract. "MUSH IT UP AND ADD JUST ENOUGH MILK TO MAKE IT SAFT, BUT NOT TOO STICKY: were Mrs. Humphries original directions. Drop BIG tbsp of the batter onto a greased cookie sheet. Sprinkle the top with sugar if you want a sweet finished scone. Bake for 12-15 minutes,depending on size. Makes 8-10 scones. Origin: Cookbook Digest Mar/Apr 93 Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Muffin Mix Categories: Muffins, Breads Servings: 1 8 c Unbleached All-purpose Flour 1/3 c Baking Powder 1 c Vegetable Shortening 2/3 c Sugar 1 tb Salt In a large bowl, combine flour, sugar, baking powder and salt. With a pastry blender, cut shortening into dry ingredients until evenly destributed. Put in a large airtight container. Lable as MUFFIN MIX and stor in a cool, dry place. Use whthin 10 to 12 weeks. Makes about 10 cups of MUFFIN MIX. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Muffins and Crumpets (Mrs. Beeton's) Categories: Breads, Mrs. beeton Servings: 24 1 qt Water 2 oz Yeast 1/2 lb Potatoes 1/2 oz Salt Makes 24 Muffins or Crumpets flour MUFFINS: Wash, peel and boil the potatoes, rub through a colander, add the water (just warm enough to bear the hand in it without discomfort); then dissolve the yeast and salt in it, and stir in sufficient flour to make a moist paste. Beat it well in a deep bowl and then clear off the paste from the hands; cover over with a clean cloth and leave it to rise in a warm place. When it has well risen, and is light and spongy, turn it out on the table, dredge over with flour, and then divide it off into pieces about 3 oz in weight, roll them up into round shapes, and set them on a wooden tray, well dusted with flour to prove. When light enough, see that the hot plate is hot, and then carefully transfer the muffins from the tray, one at a time, using a thin tin slice for the purpose, taking particular care not to knock out the proof or the muffins will be spoilt. When they have been properly cooked on one side, turn over with the slice and cook the other side. When the muffins are done, brush off the flour, and lay them on a clean cloth or sieve to cool. To toast them, divide the edge of the muffin all round by pulling it open to the depth of about 1 inch with the fingers. Put it on a toasting fork and hold it before a clear fire till one side is nicely browned, but not burnt; turn, and toast it on the other. Do not toast them too quickly, otherwise the middle of the muffin will not be warmed through. When done, divide them by pulling them open; butter them slighlty on both sides, put them together again, and cut them into halves. Pile on a hot dish and send quickly to table. Time: 25 to 30 minutes to bake. Sufficient for about 2 dozen muffins. CRUMPETS: Proceed exactly the same as directed for Muffins (above), but stir in only half the quantity of flour used for them, so that the mixture is more of a batter than a sponge. Cover over, and leave for 1/2 an hour. At the end of that time take a large wooden spoon and well beat up the batter, leave in the spoon, cover over, and leave for another 1/2 an hour. Then give the batter another good beat up. This process must be repeated 3 times with the intervals. When completed, see that the hot plate is quite hot, lay out some crumpet rings rubbed over inside with a little clean lard on a baking tin, and pour in sufficient of the batter to make the crumpets. When cooked on one side, turn over with a palette-knife, and when done take off on to a clean cloth to cool. Muffins and crumpets should always be served on separate dishes, and both toasted and served as quickly as possible. Time: about 20 minutes to cook. Sufficient for about 2 dozen. From: Mrs. Beeton's All About Cookery, Ward, Lock & Co., Ltd., London & Melbourne, (circa 1890's). Posted by June Hoffman, 8/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Muffins Categories: Muffins, Breads Servings: 20 2 1/2 c All-purpose flour 3 1/2 ts Baking powder 1/2 ts Salt 2 tb Sugar 1 c Milk 1 Egg 1 c Raisins or chopped berries -=OR=- Other fruit PREHEAT OVEN TO 350F. Mix flour, baking powder, salt and sugar together. Beat in the milk and egg until smooth. Mix in the fruit. Place in buttered and floured muffin tins and bake for 25 minutes. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Muffuletta Bread Categories: Creole, Breads Servings: 1 1 c Warm water (110f, 45c) 1 tb Sugar 1/4 oz Active dry yeast 3 c Bread flour 1 1/2 tb Vegetable shortening 1 x Sesame seeds In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes. In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water, 1 tablespoon at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until blended. Process 20 seconds to knead. Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with a plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1-1/2 hours. Lightly grease a baking sheet. When dough has doubled in bulk punch down dough; turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place on a greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack in center of oven. Prheat oven to 425F (220C). Remove plastic wrap. Bake loaf in center of preheated oven 10 minutes. Reduce heat to 375F (190C); bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing. Makes 1 loaf. From Terry Thompson's Cajun-Creole Cooking. Published by HPBooks Inc. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Multi-Grain Bran Bread Categories: Breads Servings: 4 1/2 c Warm water (105 to 115F) 3 pk Active dry yeast 4 c Warm water 2 tb Sugar 1 c Unprocessed wheat bran 1 c Untoasted wheat germ 1 c Oatmeal 1 c Rye flour 4 c Unbleached white flour 4 c Whole wheat flour 2 tb Salt 6 tb Oil 3/4 c Honey Servings: 4 Sprinkle yeast over the 1/2 c warm water and let dissolve. Combine the yeast with the warm water, sugar, wheat bran, wheat germ, oatmeal, rye flour, 2 c unbleached flour, salt, oil and honey and beat well to make a sponge. Let rise until bubbly, about 30 minutes. Add whole wheat flour and remaining 2 c unbleached white flour to make a stiff dough and knead till smooth. Cover, let rise till doubled in bulk. Punch down. Form into loaves or rolls. Let rise again till double. Bake at 350 degrees F. for 45 minutes to one hour. Makes 4 loaves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mustard Bread Categories: Breads Servings: 6 1/3 c Butter 2 ts Mixed English mustard 1 ts Parsley, chopped 1 French bread stick 1. cream first 3 ingredients till light and fluffy. 2. cut loaf into diagonal slices, three quarters of the way through. spread mixture in between slices and on top of loaf. 3. wrap in foil and bake at 200 degrees c for 10 minutes. uncover and bake for a further 5 minutes. serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: My Best Raisin Bread Categories: Breads Servings: 999 1 1/8 c Water 3 c Bread flour 1 1/2 ts Salt 3 tb Browm sugar 1 1/2 tb Butter 1 1/2 tb Dry milk 1 tb Cinnamon 1 1/2 ts Dry yeast 3/4 c Raisins Place all ingredients in order listed (for Hitachi machine). Set on regular or rapid bread settings. Adjust as needed for your machine. This was adapted by me from a recipe which came with my machine. I find this to be equal to the raisin bread we used to get fresh from the bakery. It is a heavy, rich and sweet loaf. Excellent for snacking or breakfast. Typed for you by: Joan Mershon MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Mystery Bread Categories: Breads Servings: 3 2 tb Dry Yeast OR 2 Pre- Measured Packages 1/4 c Nonfat Dry Milk 2 ts Aniseed Crushed 5 1/2 c Unbleached Flour 1/2 c No Sugar Apple Juice 3/4 c Unsweetened Pinapple Juice 1 1/4 c Water 2 ts Freshly Grated Orange Rind 1/2 ts Cinnamon 1 ts Honey 1 ts Oleo + 1/2 t. For Bowl 1/2 c Each Whole-Wheat Flour And Buckwheat Flour 1/2 ts Unsalted Corn Oil Margarine For Pans OR Use Spray Preheat Oven To 375 F. 5O Cal. Per 3/8 Inch Slice (Fat 0.5. Chol. O.) 1. in A Large Mixing Bowl, Combine Yeast, Milk, Aniseed & 2 C. Unbleached Flour. 2. in A Saucepan, Combine Juices, Water, Orange Rind, Cinnamon, Honey & 1 T. Oil. Heat Until Warm. (105 To 115 F.) Pour Over Dry Ingredients. Beat With A Wooden Spoon For 1 Min. Cover With Plastic Wrap & Let Stand For 10 Min. 3. Add Whole-Wheat Flour, Buckwheat Flour And All But 1/2 C. Of Balance Of Unbleached Flour, 1/2 Cup At A Time, Beating With Wooden Spoon After Each Addition. After Adding 4 1/2 C. Of Flour, Dough Will Become Difficult To Beat With Wooden Spoon. Scoop Up & Turn Onto Lightly Floured Board & Knead, Adding Balance Of Flour, If Necessry, To Make A Smooth & Elastic Dough. 4. Shape Dough Into Ball. Drop Into Lightly Oiled, Fairly Straight-Sided Bowl, Turning To Coat. Cover Tighly With Plastic Wrap & Let Rise At Room Temperature (70 To 80 F.) Until Doubled in Bulk. (About 1 Hour 15 Min.) 5. Punch Dough Down. Transfer To Board & Cut Into 3 Equal Parts. Cover With Waxed Paper & Let Dough Rest For 5 Min. 6. Roll Each Piece Out Into A 7 X 12 in. Rectangle. Starting With Short End. Roll Up Tightly, Tucking in Sides& Pressing Seams To Hold. Place, Seam Side Down, in 3 Small Loaf Pans (7 1/8 X 3 5/8 X 2 1/4 in.) Greased With Margarine OR Cooking Spray. Cover With Plastic Wrap & Let Rise At Room Temperature Until Doubled in Bulk. (About 1 Hour.) 7. Gently Remove Plastic Wrap. Bake in Preheated 375 F. Oven For 40 Min. Remove Bread From Pans. Place Back in Oven Directly On Rack & Bake For 5 Min. More. Loaves Should Be Crispy & Golden Brown. Let Cool Thoroughly Before Slicing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nero Wolfe's Corn Cakes Categories: Breads Servings: 18 2 c Yellow corn meal 1 c All-purpose flour 1 ts Baking powder 1/4 ts Powdered sage 1 1/2 ts Salt 4 tb Butter 1/4 c Minced celery 2 lg Eggs 3 c Milk Combine the corn meal, flour, baking powder, sage and salt in a bowl. In a small skillet melt the butter and saute the celery until soft. Beat the eggs and add to the corn meal with the celery and butter. Mix well. Gradually add the milk, stirring constantly until the batter is the thickness of heavy cream. Heat the griddle, grease it, and pour out the batter by spoonfuls to make cakes about two inches in diameter. Turn once so they are nicely browned on both sides. Add more milk to the batter if it begins to thicken. Serve as a side dish with plenty of butter. Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Lib. of Congress #72-75754 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nero Wolfe's Corn Cakes with Tomato and Cheese Sauce Categories: Breads Servings: 18 2 c White corn meal 1 c All-purpose flour 1 ts Baking powder 1 1/2 ts Salt 4 tb Butter 2 lg Eggs Black pepper, fresh ground 3 c Milk MMMMM----------------------------THE SAUCE--------------------------------- 2 tb Butter 2 tb All-purpose flour 1 1/2 c Heavy cream 1/4 lb Fontina cheese 2 Egg yolks 1/2 c Tomato puree 1/2 ts Salt 2 Grindings black pepper 2 ds Tabasco (optional) Combine the corn meal, flour, baking powder, black pepper and salt in a bowl. In a small skillet melt the butter. Beat the eggs and add to the corn meal with the melted butter. Mix well. Gradually add the milk, stirring constantly until the batter is the thickness of heavy cream. Heat the griddle, grease it, and pour out the batter by spoonfuls to make cakes about two inches in diameter. Turn once so they are nicely browned on both sides. Add more milk to the batter if it begins to thicken. Serve as a side dish with plenty of butter. THE SAUCE: Melt the butter in a saucepan and add the flour. Cook over a low heat for 3 minutes and gradually add the warm cream, stirring constantly. Cube the cheese and add to the sauce, a few cubes at a time, until it is all melted. Remove from heat. Beat the egg yolks with a little of the sauce and then add to the saucepan. Stir well over low heat until the sauce has thickened. Add the tomato puree and stir until heated through. Season with salt and pepper. Add the Tabasco if you like a hotter sauce. Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Lib. of Congress #72-75754 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nero Wolfe's Corn Fritters Categories: Breads Servings: 12 8 Ears fresh corn 1 1/4 ts Salt 1/4 c Milk 2 tb All-purpose flour 2 Egg whites 1/2 c Vegetable oil (or more) Remove the husks from the corn and score each row of ears, letting the corn milk drain into a bowl. Then cut the kernels off into the bowl. Add the salt, milk, and sifted flour, and blend well. Let the mixture stand in the refrigerator for 15 minutes. Beat the egg whites until stiff and fold gently into the batter. Drop by spoonfuls into hot oil (1/2 inch deep in the skillet) and cook until golden brown, turning once. Serve immediately with blackberry jam, honey or anchovy butter. Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Lib. of Congress #72-75754 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Never Fail Biscuits Categories: Breads, Osg Servings: 1 5 tb Shortening 3/4 c Milk 2 c Flour 3 ts Baking powder 1 ts Salt Sift dry ingredients, Cut in shorteneing very finely. Add milk. Toss on a floured board. Knead lightly, roll, cut and put on greased pan. Bake in 400 F. oven for 20 minutes. Source: Mary Catherine Walter, Pleasent Grove Grange, Seneca County, OH Mrs. Betty Flischel, Clermont Grange, Clermont County, Oh MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New Classic Pizza Dough Categories: Breads, Pizza, Appetizers Servings: 4 ---------------------------- ----------- 1 pk Dry active yeast 1/2 c Warm water (105-115f) 1/8 ts Sugar 3/4 c Cold milk 2 tb Olive oil 3 c All-purpose flour (420 g) 1 1/2 ts Salt For two 16 inch crusts (Food Processor Directions) Mix the yeast and 1/4 tsp sugar in the 1/2 cup of warm water. Let stand for 10 minutes, until bubbly. Measure the DRY ingredients into the bowl of the processor. Stir the 3/4 cup milk into the finished yeast mixture. Turn on the processor and pour in the yeast mixture, then the oil, stop the machine when the dough has massed on the blade. The dough will be soft. Allow it to rest 5 minutes. Turn on the processor for a few seconds more (no more than 5) Turn the dough out onto a lightly floured surface and knead by hand about 60 strokes. Let the dough rise in a covered bowl until doubled (about 1 hr.) Divide the dough in half. The dough may be kept covered in a cool place (up to an hour) Use it immediately, refrigerated it or even freeze it. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New Mexican Chile Bread Categories: Mexican, Breads Servings: 1 1 Package dry yeast 1/4 c Warm water 4 1/2 c Flour 1/2 c Melted butter 1 c Warm milk 1/4 c Sugar 1 ts Salt 1 Egg MMMMM-----------------------------FILLING---------------------------------- 1 1/2 c Finely minced onion 1/2 c Melted butter 1/2 c Chopped creen chiles Dissolve yeast in water. Mix in 2 cups of the flour, butter, milk, sugar, salt and egg. Beat for 2 minutes. Add enough flour to make a stiff dough. Turn onto a floured board and knead until smooth. Put in a greased bowl, turn the dough over and cover with a clean cloth. Put bowl in a warm place with no drafts and let dough rise until doubled - about one hour. Combine for filling. Punch dough down and roll into a 20" x 8" rectangle. Cut into four 20" x 2" strips. Spread filling on each strip and fold over lengthwise. Twist two strips together then twist double strips together and form in a circle on a greased cookie sheet. Cover with a clean cloth and let rise until doubled. Brush with beaten egg and sprinkle with chile powder. Bake at 350 Deg F for 40 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New Orleans French Toast Categories: Eggs, Breads Servings: 6 1 1/2 c Half-and-half and 1/4 c. -brandy, and beat the -mixture until it is FROM: Deborah Kosnett Cut eight 1-inch slices diagonally from a loaf of day-old French (not Italian) bread with a serrated knife and reserve the remaining bread for another use. Arrange the slices on a baking sheet and let them stand in a warm dry place, turning them several times, for 12 hours, or until they are completely dry. In a bowl beat 4 large eggs with 3 Tbsp. sugar and a pinch of salt; add well combined. Transfer the bread slices to a baking dish just large enough to hold them in one layer; add the egg mixture, and let the slices soak, turning them carefully once or twice, for 30 to 45 minutes, or until they are soft and have absorbed most of the liquid. Heat a large griddle over moderately high heat until it is hot and brush it with melted unsalted butter. Transfer bread slices with a slotted spatula to the griddle in batches and cook them, turning them once and brushing the griddle as necessary with melted unsalted butter, for 6 to 8 minutes, or until they are golden brown and slightly puffed. Transfer the toast as it is cooked to an oven-proof platter and keep it warm in a preheated very slow oven (150 F). Spoon 1 Tbsp. orange sauce over each piece of French Toast and transfer remaining sauce to a heated sauceboat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New Year's Day, Vasilopitta Bread Categories: Breads Servings: 1 2 tb Dry yeast 1/4 c Warm water 1/2 ts Each.. cinnamon, anise -seeds, orange peel 1 Bay leaf 1 oz Ouzo (optional) 1/2 c Water 1/2 c Hot milk 1/4 lb Butter 7 c Unbleached flour, unsifted 1 c Sugar 1/2 ts Salt 3 Eggs 12 Walnut halves The Greeks wrap coins in foil and knead them into this bread. They believe anyone who finds a coin will have good luck in the coming year. Dissolve yeast in warm water and set aside. Put spices, orange peel,bay leaf, and ouzo in a pot with the 1/2 cup water and bring to a boil. Set aside to steep and cool. Heat milk and remove from heat. Add the butter and allow the milk to cool slightly. Put the flour, sugar, and salt in a large bowl. Mix in eggs, yeast, milk mixture, and flavored water (remove only the bay leaf) Stir the mixture until all the flour has been absorbed. Turn the dough out onto a lightly floured board and knead until smooth, about 20 minutes. Place in a buttered bowl, and flip the dough so the top is greased as well. Cover with a towel dampened with hot water. Set in a warm, draft free place to rise until doubled in bulk, about 4-6 hours. Punch down the dough and knead for about 5 minutes. Shape into one large round loaf and decorate the top with walnut halves. Set aside to rise once more, about 2 hours (uncovered). Bake in a preheated 350 F oven for 1 hour. Makes 1 loaf. Origin: Hearth and Home Companion Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New York Rye - Florida Style Categories: Breads Servings: 6 1 pk Active dry yeast (1 1/2 -tsp.) 1 c Rye flour 2 tb Gluten 3 c Bread flour 2 tb Buttermilk powder 1 tb Sugar 1 ts Salt 1 tb Honey 1 tb Butter 1 1/2 tb Caraway seeds 1 1/2 c Water Add all ingredients and "start" (white bread mode). From: MARILYN FRIEMAN (WJFH60B) - Prodigy Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: New York Rye Bread Categories: Breads Servings: 6 1 Text Only Notes: Tastes just like purchased New York rye. INGREDIENTS: 1 1/2 lb loaf: 1 lb loaf: water 1 cup+2 Tbsp 1 cup+2 Tbsp vegetable oil 1 1/3 Tbsp 1 Tbsp honey 2 Tbsp 1 1/2 Tbsp salt 1 tsp 3/4 tsp caraway seeds 2 2/3 tsp 2 tsp rye flour 1 1/3 cup 1 cup bread flour 2 1/3 cup 1 3/4 cup nonfat dry milk 1/4 cup 3 Tbsp yeast 2 1/2 tsp 1 1/2 tsp Source: The Bread Machine Cookbook by Donna Rathmell German ISBN# 1-55867-025-4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nice and Easy Rolls Categories: Breads Servings: 6 2 c Self-rising flour 1 c Milk (I used 2% fat and it -was great) 1/4 c Regular mayonnaise 1. Heat oven to 425 degrees. Grease 12 muffin cups. 2. Combine flour, milk, mayonnaise in medium bowl. Stir just till dry ingredients are moistened. Divide dough equally among muffin cups. 3. Bake at 425 degrees for 20 minutes. Serve warm or room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: No Fry Doughnut Categories: Breads Servings: 1 2 pk Active dry yeast 1 ts Nutmeg 1/4 c Warm water 1/4 ts Cinnamon, if desired 1 1/2 c Lukewarm milk, scalded to -cool 2 Eggs 1/3 c Shortening 1/2 c Sugar 4 1/2 c Flour 1 ts Salt. Cinnamon sugar for dipping In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, spices, eggs, shortening, and 2 cups flour. Blend 1/2 minute at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth, scraping sides of bowl, Cover. Let rise in warm place until double 50 - 60 minutes. Turn dough on to well-floured cloth-covered board; roll around lightly to coat with flour. Dough will be soft to handle. With floured stockinette-covered rolling pin, gently roll dough about 1/2 inch thick. Cut with floured 2-1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2-inches apart on greased cookie sheet. Brush doughnuts with melted butter. Cover; let rise until double, about 20 minutes. Heat oven to 425 degrees. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in sugar or cinnamon squares or spread with glaze. Makes 1-1/2 to 2 dozen doughnuts. Cinnamon sugar: mix 1/2 cup sugar and 1/2 tsp. cinnamon. Creamy glaze: Melt 1/3 cup butter. Blend in 2 cups confectioners' sugar and 1-1/2 tsp. vanilla. Stir in 4 to 6 tbsp. water, one tbsp. at a time, until melted glaze is of proper consistency MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: No Knead Bread Categories: Breads Servings: 1 2 c Flour (unbleached) 1/4 c Sugar 1 tb Salt 2 pk Dry yeast 1 c Water 1 c Milk 1/2 c Oil 1 Egg 2 1/2 c Additional flour Combine 2 cups of flour with sugar and salt. In saucepan over low heat, heat water, milk and oil until warm. Add this and egg to flour mixture. Blend at lowest speed until moistened; beat for 3 minutes at medium speed. By HAND, stir in remaining flour to form a stiff batter. Cover dough; let rise in warm place until ight and doubled (about 50 minutes). Stir down dough; spoon dough into greased pan. Bake for 45 minutes at 375 degrees. Remove and brush with butter. Let cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: No Knead Cheddar Rolls Categories: Breads, Cheese Servings: 8 1 1/2 c Unbleached Flour, Unsifted 1 pk Active Dry Yeast, OR 1 tb Active Dry Yeast, Bulk 3 tb Sugar 1 ts Salt 3/4 c Milk 1/2 c Water 3 tb Butter 1 c Unbleached Flour, Unsifted 1 c Cheddar, Sharp, Grated 1/4 c Butter 1 lg Egg Yolk 1 tb Milk Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: No-Knead Bran Bread Categories: Breads, Vegetarian Servings: 18 3 c Whole Wheat Flour 1/2 c Dry Milk Powder 1/2 ts Salt 2 tb Active Dry Yeast 1/4 c Honey 1 1/4 c Warm Water (110 to 115 -degrees) 1 1/2 c Bran -or- 2 c Bran Cereal 1 Egg 3 tb Vegetable Oil Stir together the flour, dry milk powder and salt. Combine the yeast, honey, warm water and bran in a large mixing bowl. Let the yeast mixture stand 2 minutes. Add the egg, oil and about half of the flour mixture. Beat until smooth. Add the remaining flour mixture and stir to form a sticky dough. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Stir down and pour into a lightly greased 9- by 5-inch loaf pan. Bake in a 375 degree oven for about 40 minutes. Cool in the pan for 5 minutes. Remove and cool thoroughly on a wire rack. Serves 18 One Serving = Calories: 128 Carbohydrates: 22 Protein: 4 Fat: 4 Sodium: 66 Potassium: 167 Cholesterol: 15 Exchange Value: 1 Bread Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nora Mill Buttermilk Corn Bread Categories: Breads Servings: 8 1 1/2 c NORA MILL Buttermilk CB Mix 1 Egg 1 c Buttermilk 2 tb Liguid Shortening Beat egg until light, add buttermilk and shortening. Mix this together, then add NORA MILL mix. Blend until lumps are gone. Pour into well greased pan. Bake at 450°F for 20-25 minutes or until golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nora Mill Easy Corn Bread Categories: Breads Servings: 10 1 c NORA MILL Self Rise Cornmeal 1/2 ts Salt 8 oz Sour Cream 1/2 c Vegetable Oil 2 Eggs, Beaten 4 oz Cream Style Corn Combine cornmeal and oil, add beaten eggs and stir. Add other ingredients and bake at 400 degrees F. for 25-30 minutes or until done. Serve hot or cold, especially good with a pat of butter and/or favorite jam or jelly. Recipe Conversion to use Plain NORA MILL cornmeal: Add/exchange the following items to above ingredient listing: 2 1/2 cups Plain NORA MILL cornmeal, 2 tsp. baking powder, 1 tsp. baking soda, and 2 tsp. salt.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nora Mill Grits (White or Yellow) Categories: Breads Servings: 3 1 c NORA MILL stone ground grits 1/3 ts Salt 1 1/2 c Water Put salt in water and bring to boil. Slowly stir in grits and return to boiling point. Reduce to low heat and simmer, covered, for 20 minutes, stirring occasionally. Serve hot. Top with a pat of butter and a little milk if desired. (Note: amount of water can be increased as needed; Nora Mill Grits are medium ground.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nora Mill Whole Wheat Biscuits Categories: Breads Servings: 24 4 c NORA MILL Whole Wheat Flour 3/4 c Shortening 1 ts Salt 1 tb Baking Powder 1 ts Baking Soda 1 c Plain White Flour 3 tb Sugar 1/2 c Water 2 c Buttermilk 1 tb Dry Yeast Mix 1 Tbsp. yeast with 1/2 cup warm water and 1 Tbsp. sugar. Let yeast rise. Sift all flour, soda, salt, baking powder, and 2 Tbsp. sugar. Add shortening to sifted ingredients and blend well with hands. Add buttermilk and yeast, then roll out and cut. Bake at 400°F. for 12 minutes. Biscuit Roll can be refrigerated for up to two weeks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nora Mill Whole Wheat Muffins Categories: Muffins, Breads Servings: 12 2 c NORA MILL Whole Wheat M. Mix 1 c Buttermilk (Milk Is Okay) 2 Eggs 1/2 Melted Butter Or Margarine Preheat oven to 475°F. Grease muffin tins. Beat eggs and buttermilk (or milk). Then add in butter. Stir in mix (do not over mix, leave it lumpy). Divide into muffin tins and bake for 20 minutes. Muffins should be firm and pulling away from the sides of pan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Northern Spy Apple Fritters Categories: Breads Servings: 15 3/4 c Yellow cornmeal 1/2 c All-purpose flour 2 tb Baking powder 6 tb Sugar 1 pn Of salt 1 Egg 1/2 c Milk 1 1/2 c Vegetable oil for frying 1 Northern Spy apple, peeled, -cored and chopped 2 tb Vegetable oil Confectioner's sugar for -garnish Combine all dry ingredients (except for confectioners sugar). Add liquid ingredients (except for 1 1/2 cups of oil) one at a time, stirring between additions. Mix in apple. Let batter sit for 10 minutes. In a 1-quart saucepan over medium high-heat, heat the oil until it crackles, not quite to the smoking point. Take precautionary measures for using hot oil! Drop batter into the oil 1 tbls. at a time (get close so the oil doesn't splash). Fry only 2 or 3 fritters at a time. Don't crowd the pan. Flip the fritters over and remove onto a paper towel when golden brown. Sprinkle with confectioners sugar and serve. Makes 15 to 18 fritters. From the cookbook, "Apples" by Robert Berkley MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nut Bread Categories: Breads, 1941 Servings: 6 1/2 c Brown sugar 3/4 c Cold water 1/2 c Molasses 3/4 c Milk 2 c Graham flour or whole wheat -flour 1/2 c Raisins 1 c White flour 2 1/2 ts Baking powder 1 1/2 ts Salt 3/4 ts Baking soda 3/4 c Chopped nuts Sift white flour, measure, and sift with salt and baking powder. Add graham or whole wheat flour. Combine sugar, water, molasses, and milk. Add dry ingredients, nuts, and raisins. Mix thoroughly. Pour into well-oiled baking pans. Bake in moderate oven (375 F) 1 hour. 2 small loaves. Florence Taft Eaton, Concord, MA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nut Bread Categories: Breads Servings: 10 2 c Boiling Water 1 c Raisins 2 ts Baking Soda 1 c Oleo (2 Sticks) 2 c Sugar 2 Eggs 2 ts Vanilla 4 c Flour 3/4 c Chopped Nuts Boil 2 cups water, add raisins and baking soda. Let cool. In a large bowl, mix oleo, sugar, eggs and vanilla. Alternately add flour and butter mixture to the raisin mixture. Add nuts. Bake at 325°F for l hour in greased loaf pans. Makes two loaves. Great with butter or sprinkled with powdered sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nut Bread Categories: Breads, Osg Servings: 1 4 c Flour 6 ts Baking powder 1 c Sugar 1 c Nut meats 1 ts Salt 1 c Sweet milk 2 ea Eggs Mix dry ingredients and nut meats, add milk and eggs. Put in 2 buttered pans and let stand for 20 minutes. Bake in moderate 350 F. oven for 45 to 60 minutes. Source: Laura Huffman, Jackson Grange, Wood County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nut Gingerbread Categories: Breads, 1941 Servings: 6 1 1/2 c Brown sugar 1/2 c Molasses 1/4 c Melted butter or butter -substitute 1 Egg, well beaten 1/2 ts Salt 1 1/2 tb Brown sugar 1 c Sweet milk 2 c Flour 1 ts Ginger 1 ts Baking soda 3 tb Chopped nuts Sift flour, measure, and sift with baking soda, salt, and ginger. Combine 1 1/2 cups brown sugar, molasses, butter, and eggs. Add dry ingredients alternately with milk to sugar and molasses mixture. Beat until well blended. Pour into well-oiled baking pan. Sprinkle with nuts and 1 1/2 tablespoons brown sugar. Bake in moderate oven (375 F) about 30 minutes. Bertha V. Hull, Alton, OH. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nut Kolachky Filling Categories: Breads Servings: 1 1/2 lb Ground walnuts 3/4 c Sugar 3 Egg whites 2 tb Melted butter 1 Egg Contributed to the echo by: Leti Labell Originally from: "The Best of Boris" by the St. Mark Women's Guild of Bethesda, Md. Nut Kolachky Filling wites, sugar and melted butter to the ground walnuts and mix well. Makes approximately 10 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nut Loaf Categories: Breads, Osg Servings: 1 2 c Flour 1/2 c Sugar 1/2 c Nuts 2 ts Salt 2 ts Baking powder 1 ea Egg Beat egg in cup, then fill cup with milk. Add to above mixture. Bake 35 to 40 minutes. Note: Not temperature given. Suggest moderate (350 F) oven. Source: Timber Run Grange, Muskingum County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Nutmeg Muffins Categories: Muffins, Breads Servings: 6 12 Regular or 36 miniature -muffins 2 c All-purpose flour 3 tb Granulated sugar 1 tb Baking powder 1/2 ts Freshly grated nutmeg, or 3/4 To 1 teaspoon ground nutmeg 1/4 ts Salt 2 lg Eggs 1 c Milk 1/4 c (1/2 stick) butter, melted Heat oven to 375 F. Grease muffin cups, or use foil or paper baking cups. Thoroughly mix flour, sugar, baking powder, nutmeg, and salt in a large bowl. Break eggs into another bowl. Whisk in milk and butter until well blended. Pour over dry ingredients and fold in with a rubber spatula, just until dry ingredients are moistened. Scoop batter into muffin cups. Bake 15 to 20 minutes, or until lightly browned and springy to the touch in the center. Turn out onto a rack. Source: Muffins By Elizabeth Alston MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oakcakes Categories: Breads Servings: 1 1 pt Mixed milk and water 1 oz Yeast 6 oz Fine oatmeal 3 oz Plain flour 1 ts Salt (or slightly less) Mix the flour, salt and oatmeal. Warm the liquid and stir in gradually to make a smooth batter. Crumble in the yeast, stir gently and leave to stand in a warm place for 20 mins. Stir again and cook in a stong, well greased frying pan. Pour in enough batter to cover the base fairly thinly and trun out when cooked. Remarks: This recipe is heavily adapted, but works. Traditionally the oat cakes were cooked on a `backstone' - a stone or iron sheet, over an open fire. It is still possible in some places in Yorkshire to buy a `girdle', a cast iron sheet, about 12 in diameter, with a hoop handle - these are ideal. When cooked, the oatcakes where hung on plain wooden rack suspended from the ceiling, known as bread fleaks. The oatcakes were eaten either fresh or dried. They can be fried with bacon, or suttered and eaten alone with cheese, treacle, golden syrup etc. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oat Bran & Fresh Apple Categories: Breads Servings: 6 1 pk Yeast 1 c Rolled oats (quick cook) 1 1/2 c Better for Bread flour 2 1/4 c Oat bran 1 3/4 c Whole wheat flour 4 tb Gluten 2 tb Wheat germ 1 ts Salt (optional) 1 ts Cinnamon 2 tb Safflower (or any vegetable) -oil 2 tb Honey 2 Egg whites 2 c Freshly grated apples -(peeled) 1 1/2 c Very warm apple juice "Here's a bread that's so sweet and rich tasting it's hard to believe that it's really good for us. But, the fresh apples and apple juice really do make it taste like dessert. And, you know what they say about an apple a day, plus now you can add oat bran." Get ready for a 3-4 pound loaf. Place yeast in bottom of Auto Bakery. Add rest of ingredients except liquid into the pan in the order listed. Add 1/2 cup of the very warm apple juice. Select white bread and push "Start." Leave the lid open. After a minute as the machine mixes the dough, add the remaining very warm apple juice slowly. This recipe is very large and may kick up some flour over the edge or on the glass dome at the beginning. Adding the liquid slowly will help prevent this. The pan will be very full and the bread won't rise very much. But, it will be a tall loaf. If your rises too much, cut down on the liquid. If it seems too dry, increase the liquid. This is also good with pears. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oat Bran Banana Bread Categories: Breads Servings: 6 1 pk Yeast 1 c Rolled oats (quick cook) 1 1/2 c Better for Bread Flour 2 1/4 c Oat bran 1 3/4 c Whole wheat flour 4 tb Gluten 2 tb Wheat germ 1 ts Salt (optional) 2 tb Safflower (or any vegetable) -oil 2 tb Honey 2 Egg whites (Use ingredients -at room temperature) 2 Ripe medium bananas, sliced 2 c Plus 2 Tbsp very warm water "I love bananas. My mother used to make banana nut bread for me on special occasions. Now we can all enjoy the rich great flavor and aroma of fresh banana bread, knowing we have the added goodness of oat bran. If you like bananas, you'll love this loaf." Get ready for a 3-4 pound loaf. Place yeast in bottom of Auto Bakery. Add rest of ingredients except liquid into the pan in the order listed. Add 1 cup plus the 2 Tbsp of very warm water. Select white bread and push "Start." Leave the lid open. After a minute as the machine mixes the dough, add the remaining very warm water slowly. This recipe is very large and may kick up some flour over the edge or on the glass dome at the beginning. Adding the liquid slowly will help prevent this. The pan will be very full and the bread won't rise very much. But, it will be a tall loaf. If your rises too much, cut down on the liquid. If it seems too dry, increase the liquid. Note: Try adding 1/2 cup walnuts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oat Bran Carrot Bread Categories: Breads Servings: 6 1 pk Yeast 1 c Rolled oats (quick cook) 1 1/2 c Better for Bread Flour 2 1/4 c Oat bran 1 3/4 c Whole wheat flour 4 tb Gluten 2 tb Wheat germ 1 ts Salt (optional) 2 tb Safflower (or any vegetable) -oil 3 tb Honey 2 Egg whites (Use ingredients -at room temperature.) 1 1/2 c Freshly grated carrots (3-4 -whole carrots) 2 c Plus 2 Tbsp very warm water "Soluble fiber from both carrots and oat bran can really help fight cholesterol. Bot oh, wait till you taste the rich full-bodied, freshly grated carrot flavor. If you love carrot cake, wait till you try this great tasting, good-for-you oat bran bread." Get ready for a 3-4 pound loaf. Place yeast in bottom of Auto Bakery. Add rest of ingredients except liquid into the pan in the order listed. Add 1 cup plus the 2 Tbsp of very warm water. Select white bread and push "Start." Leave the lid open. After a minute as the machine mixes the dough, add the remaining very warm water slowly. This recipe is very large and may kick up some flour over the edge or on the glass dome at the beginning. Adding the liquid slowly will help prevent this. The pan will be very full and the bread won't rise very much. But, it will be a tall loaf. If your rises too much, cut down on the liquid. If it seems too dry, increase the liquid. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oat Bran Prune Bread Categories: Breads Servings: 6 1 pk Yeast 1 c Rolled oats (quick cook) 1 1/2 c Better for Bread Flour 2 1/4 c Oat bran 1 3/4 c Whole wheat flour 4 tb Gluten 2 tb Wheat germ 1 ts Salt (optional) 2 tb Safflower oil (or any -vegetable oil) 2 tb Honey (Use ingredients at -room temperature.) 2 Egg whites 1 c Pitted prunes snipped into -halves 1/8 ts Nutmeg (optional) 2 c Plus 2 Tbsp very warm water "Would you believe that this is my (and my 13-year-old's) favorite bread? Well, if you like prune danish, wait till you try this rich, naturally sweet bread which is literally jam-packed with the soluble fiber of both prunes and oat bran. It simply tastes like cake. Try this bread just once and you're sure to be making it regularly." Get ready for a 3-4 pound loaf. Place yeast in bottom of Auto Bakery. Add rest of ingredients except liquid into the pan in the order listed. Add 1 cup plus the 2 Tbsp of very warm water. Select white bread and push "Start." Leave the lid open. After a minute as the machine mixes the dough, add the remaining very warm water slowly. This recipe is very large and may kick up some flour over the edge or on the glass dome at the beginning. Adding the liquid slowly will help prevent this. The pan will be very full and the bread won't rise very much. But, it will be a tall loaf. If your rises too much, cut down on the liquid. If it seems too dry, increase the liquid. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oat Bran Raisin Bread Categories: Breads Servings: 6 1 pk Yeast 1 c Rolled oats (quick cook) 1 1/2 c Better for Bread Flour 2 1/4 c Oat bran 1 3/4 c Whole wheat flour 4 tb Gluten 2 tb Wheat germ 1 ts Salt (optional) 2 tb Safflower (or any vegetable) -oil 2 tb Honey 2 Egg whites (Use ingredients -at room temperature.) 1 c Raisins 1 ts Cinnamon 2 c Plus 2 Tbsp very warm water "Cinnamon and raisin bread is a family favorite. Now we can all enjoy the same great taste with the added high fiber goodness of oat bran. And, wait till you taste (and smell) this great new bread idea." Get ready for a 3-4 pound loaf. Place yeast in bottom of Auto Bakery. Add rest of ingredients except liquid into the pan in the order listed. Add 1 cup plus the 2 Tbsp of very warm water. Select white bread and push "Start." Leave the lid open. After a minute as the machine mixes the dough, add the remaining very warm water slowly. This recipe is very large and may kick up some flour over the edge or on the glass dome at the beginning. Adding the liquid slowly will help prevent this. The pan will be very full and the bread won't rise very much. But, it will be a tall loaf. If your rises too much, cut down on the liquid. If it seems too dry, increase the liquid. Also great with dates instead of raisins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oat Bran Wonder Categories: Breads Servings: 6 1 pk Yeast 1 c Rolled oats (quick cook) 1 1/2 c Better for Bread flour 2 1/4 c Oat bran 1 3/4 c Whole wheat flour 4 tb Gluten 2 tb Wheat germ 1 ts Salt (optional) 2 tb Safflower (or any vegetable) -oil 3 tb Honey 2 Egg whites (Use ingredients -at room temperature.) 2 c Plus 2 Tbsp very warm water Forget store-bought oat bran breads with eggs and saturated fats. Fight cholesterol with this great tasting really good-for-you oat bran bread. Imagine a bread with 2-1/4 cups of oat bran plus rolled oats. Get ready for a 3-4 pound loaf. Place yeast in bottom of Auto Bakery. Add rest of ingredients except liquid into the pan in the order listed. Add 1 cup plus the 2 Tbsp of very warm water. Select white bread and push "Start." Leave the lid open. After a minute as the machine mixes the dough, add the remaining 1 cup of very warm water s-l-o-w-l-y. This recipe is very large and may kick up some flour over the edge or on the glass dome at the beginning. Adding the liquid slowly will help prevent this. The pan will be very full and the bread won't rise very much. But, it will be a tall loaf. It your rises too much, cut down on the liquid. If it seems too dry, increase the liquid. Hint: Measure the oil first, then the honey, and watch it slide off the spoon! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatcakes (Bakestone Recipes) Categories: Breads Servings: 8 4 oz Medium oatmeal* 1/2 ts Salt 1 pn Bicarbonate of soda 2 tb Melted bacon fat** 2 fl Hot water*** *Grinding down regular -rolled oats slightly in a Blender or grinder will be a -help. **Or beef Dripping. ***Approximately. --- Mix the oatmeal, salt And soda in a bowl. Make a -well in the center. Pour In the melted fat and add -enough water to make a -stiff Dough which can be squeezed -into a ball. Sprinkle the Board and your hands with -oatmeal and knead the Mixture until there are no -cracks in it. Flatten the Ball and roll it out into a -round just under 1/4 inch Thick. Invert a plate on -top and trim off the ragged Edges -- these can be added -to the next batch of dough To be rolled. Cut the round -into quarters, lift them Onto a warmed and greased -bakestone and cook over Moderate heat for 20 minutes -or until the triangles Curl at the corners. Turn -and cook the other side for 5 Minutes, or finish under a -moderate grill. Store Servings: 8 the oatcakes in an airtight tin, and toast under a moderate grill, or in the oven, before serving. -- These are served with honey, marmalade or jam for breakfast, or with crowdie (a slightly sweet Highland Scots cottage cheese) for tea. They are especially good with fried herring or smoked haddock. Not to mention any kind of caviar you can get your hands on. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatcakes Categories: Breads Servings: 1 8 oz Oats 8 oz Wholewheat flour 1 ts Salt 4 oz Solid vegetable fat, grated 4 oz Butter, cut into small piece 3 ts Milk Preheat oven to 400F & lightly grease a baking sheet. Mix together dry ingredients. Rub fats in & add enough milk to bind into a rough dough. Roll to a thickness of about 1 cm. Cut into shapes & bake for 12 to 15 minutes. Cool on wire racks. Makes 25 small biscuits. Sarah Brown's "Vegetarian Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Apple Raisin Muffins Categories: Muffins, Breads Servings: 12 1 Egg 1 c Raisins 1/2 c Oil 1 c Quick oats 3 ts Baking powder 1 ts Nutmeg 3/4 c Milk 1 Chopped apple 1 c Flour 1/3 c Sugar 1 ts Salt 2 ts Cinnamon Beat egg; stir in remaining ingredients, mixing just to moisten. Pour into 12 greased muffin cups until 3/4 full. Bake at 400 degrees for 15 to 20 minutes. Serve cool or piping hot with butter. This is from one of my MIL's clippings from Women's Day or Women's World. Date unknown Shared by Robert Rostrup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Blueberry Muffins Categories: Muffins Servings: 12 1 1/4 c Oatmeal 1 1/4 c Flour 1/3 c Sugar 1 tb Baking powder 1/2 ts Salt 1 c Milk 1/4 c Vegetable oil 1 Egg; beaten to blend 3/4 c Blueberries 2 tb Sugar 2 ts Cinnamon Preheat oven to 425. Lightly grease 12 muffin cups, or use paper liners. Combine first five ingredients in large bowl. Mix milk, oil and egg in another bowl. Add to the oatmeal mixture and stir just until moistened. Fold in blueberries. Divide batter among muffin cups. Combine 2 Tbsp sugar and 2 tsp. Cinnamon. Sprinkle over muffins. Bake until tester inserted in center comes out clean. About 15 minutes. Remover from cups. (These can be prepared 1 day ahead. Store in an airtight container). Serve warm or at room temp. Shall we dip these in chocolate??? Happy Day CAThie in CA .. \/ FROM: CATHIE COPPOLINO (TDDB08B) Reformatted by Elaine Radis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Bread Categories: Breads Servings: 4 3 1/2 c Water 1/2 c Margarine 1/2 c Honey 5 1/2 c White Flour 4 c Rolled Oats 4 pk Yeast 2 tb Salt 4 Eggs 1/2 c Wheat Germ 1/2 c Cornmeal 4 1/2 c Wheat Flour Heat water, margarine, and honey to 120°F. Add white flour, oats, yeast, salt, and eggs. Beat in mixer for 3 minutes. Add remaining ingredients, beat at higher speed 3-4 minutes until stiff dough. Knead on floured board til smooth & not sticky. Place in greased bowl, turn over, cover, and let rise 45 minutes til doubled. Punch down, cut into even portions, roll out evenly to 3/8" thickness. Roll like a jelly roll, pinch down ends, fold ends under, & place in greased pans. Cover and let rise 1 hour until doubled. Bake at 375°F for 40 minutes, cool on wire racks, serve. Makes 4 large loaves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Bread Categories: Breads Servings: 2 1 c Scalded milk 2 tb Margarine 2 ts Salt 1 c Molasses -or 1/2 molasses-1/2 honey 1 c Cold water 1/4 c :warm water (105F-to-115F) 1 pk Active dry yeast 1 1/2 c Uncooked oatmeal 6 c Sifted all-purpose flour MIX THE MILK, MARGARINE, salt and molasses, stir in the cold water and cool to lukewarm. Pour the warm water into a warm, very large bowl, sprinkle in the yeast and stir to dissolve. Add the cooled mixture, oatmeal and 4 cups of the flour and mix well. Mix in the remaining flour and knead on a lightly floured board until elastic, 5 to 8 minutes. Shape into a ball, place in a greased bowl, turning to grease all over. Cover with cloth and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Punch the dough down and knead lightly 1 to 2 minutes. Divide the dough in half, shape into 2 loaves, and place in greased 9-by-5-by-3-inch loaf pans. Cover and let rise until almost doubled in bulk. Toward the end of rising, preheat the oven to 375F. Bake the loaves 40 minutes until browned and hollow-sounding when tapped. Turn out and cool upright on a wire rack before cutting. Makes 2 Loaves MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Bread Categories: Breads Servings: 6 Jim Vorheis 2 pk Dry yeast 1 c Warm water 1/4 c Dark molasses 1/2 ts Salt 1/2 c Flour 1 1/4 c Scalded milk, cooled to -lukewarm 1/4 c Honey or molasses 1 Egg 2 ts Salt 2 c Flour 2 tb Softened shortening 1 c Quick-cooking rolled oats 3 1/2 c Flour IN a large bowl combine yeast, warm water, dark molasses, salt and 1/2 cup flour. Beat until smooth and let stand in a warm place about 15 minutes. Add scalded milk, honey or molasses, egg, salt, 2 cups flour, shortening and oatmeal. Beat 2 minutes with an electric mixer. Gradually add about 3 1/2 cups more flour. Form into smooth ball, cover with bowl and let stand 10 minutes. Knead dough for 5 minutes and shape into 2 or 3 balls. Cover with bowl and let rest 10 minutes more. Shape into 2 or 3 loaves and place in 2 standard loaf pans or 3 8x4-inch pans. Cover and let rise in warm place 45 to 60 minutes, or until doubled in bulk. Bake at 375 F for 35 to 40 minutes. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Bread Categories: Breads Servings: 1 1 pk Yeast 1 c Oats, rolled, whirred * 3 c Flour, bread 1 tb Sugar 1 ts Salt 1 tb Soft butter 1 3/4 c Warm water Grind the rolled oat in a blender (or food processor) till fine. Add all ingredients in the order listed. This recipe uses a lot of water, but makes an excellent textured bread. Select white bread and push start. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Bread Categories: Breads Servings: 1 2 c Oats 2 c Boiling water 1/2 c Molasses 1/2 c Brown sugar 1 tb Salt 1/2 c Shortening 1/2 c Lukewarm water 1 ts Sugar 2 tb Dry yeast 6 c Flour Keywords: Breads Servings: 1 Pour boiling water over oats. Stir & add molasses, salt, shortening & brown sugar. Let stand till lukewarm. Mix lukewarm water with sugar & yeast & let stand till yeast starts to work. Add to the soaked mixture. Beat in flour. Add more or less flour depending on consistency. When firm, knead well for about 10 minutes or so. Shape into loaves. Bake 35 minutes at 400F. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Cinnamon Scones Categories: Breads Servings: 6 1/4 c Oatmeal 1 ts Salt 1 3/4 c Flour 6 tb Butter, cut into 1/2-inch -cubes 1/4 c Sugar 1 ts Cinnamon 1/2 c Buttermilk OR: 1/2 c Cream OR: 1/2 c Milk 1/4 c Brown sugar, packed 1 lg Egg, beaten 1 1/2 ts Baking powder (dbl acting) 2 ts Vanilla extract 1 ts Baking soda 1/8 ts Grated orange zest Position rack in the center of the oven and preheat to 375 degrees. Into a large bowl, sift the flour, sugars, baking powder, baking soda, and salt. Add oatmeal & mix together. Distribute the butter cubes over the flour mixture. Using your fingertips, quickly rub the butter cutes into the flour mixture, until the mixture resembles coarse meal. In a medium bowl, stir together the buttermilk, egg, vanilla, & zest. Add the liquid mixture to the flour mixture. With a large rubber spatula, using as few strokes as possible, stir gently until the dough is moistened and begins to cling together. Handling the dough as little as possible, stir until all the ingredients are completely combined. Using a 1/3-c. measuring cup, drop the dough onto an ungreased baking sheet, leaving at least 1-inch between the scones. Bake 16 to 18 minutes, until the scones are golden brown. Cool the scones on the baking sheet set on a wire rack for 5 minutes. Using a mental spatula, transfer the scones to the wire rack and cool completely. Serve warm or store completely cooled scones in an airtight container at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Crackers Categories: Breads, Kids Servings: 6 1 c Lard 1 c Sugar 1 Egg 1 ts Vanilla flavoring 1/2 ts Lemon flavoring 3 c Quick rolled oats 2 ts Milk 1 1/2 c Flour 1 ts Salt 1 ts Soda From: Kitchen Klatter Cookbook Posted by: Donna Ransdell Cream shortening and sugar together well, and then add the egg and flavo Stir in the oats and milk. Sift together the flour, salt and soda and ad the creamed mixture. (You probably will have to use your hands to work i dry ingredients thoroughly!) Shape into rolls, wrap in waxed paper or fo store in the refrigerator. When ready to bake, slice thinly and bake on greased cooky sheet at 375 degrees until lightly browned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Muffins Categories: Muffins, Breads Servings: 5 1 c Quick Cooking Oats 1 c Butter/Sour Milk 1 c Unbleached Flour, Sifted 1 ts Baking Powder 1/2 ts Baking Soda 1 ts Salt 1/3 c Butter Or Regular Margarine 1/2 c Brown Sugar, Packed 1 lg Egg Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Muffins Categories: Muffins, Breads Servings: 12 1 c Quick Oatmeal 1 c Buttermilk 1/3 c Crisco 1/2 c Brown Sugar 1 Egg, beaten 1 c Flour 1 ts Baking Powder 1/2 ts Baking Soda Salt, pinch Combine the oatmeal in the buttermilk, stir and let soak. Mix together the Crisco, brown sugar and egg until smooth. Sift together flour, baking powder, baking soda and salt. Stir dry ingredients alternately with the oatmeal and butter milk mixture. Pour in greased or paper-lined muffin tins. Sprinkle top with a little sugar before baking. Bake in a preheated 400oF oven for 25-30 minutes. Source: "The Yankee Kitchen" 03-23-93 (#1) [M.C.] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Muffins Categories: Breads, Osg Servings: 1 2 c Oatmeal 1 1/2 c Sour milk 2 ea Eggs 1/2 ts Salt 1/2 c Sugar 2 tb Shortening 1 c Flour 1 ts Baking soda Soak oatmeal in sour milk overnight. In morning add the other ingredients. Chopped dates or raisins may be added. Bake 25 minutes. Makes 14 muffins. Note: Assume hot oven 400 - 450 F. Source: Mrs. Vernon E. Crouse, North Lima Grange, Mahoning County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Pancakes with Jonathan Apples and Pecans Categories: Breads Servings: 15 1 1/2 c Oatmeal 1 1/2 c Boiling water 1 Egg 1 c Flour 2 tb Baking powder 1 pn Of salt 1/4 c Sugar 1 c Milk 1/4 c Melted butter 3 Jonathan aples, peeled, -cored and chopped 1/2 c Pecan pieces 2 tb Butter Combine oatmeal and boiling water. Let stand 5 minutes. Add egg, flour, baking powder, salt and sugar. Mix. Stir in milk, melted butter, apples and pecans. Melt 2 tbls. butter in a large, flat skillet or griddle over medium heat. When the butter begins to crackle, spoon on pancake batter to desired size. Gently flip pancakes when bubbles form around the edges and in the center. Cook for another minute and serve with maple syrup. Makes about 15 3inch pancakes. From the cookbook "Apples" by Robert Berkley MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Scones Categories: Breads Servings: 1 1 1/2 c Currants 1/4 c Port Wine 1 c Sugar 1 lb Cold Butter, cut in Pieces 5 c Flour 4 ts Baking Powder ts Baking Soda 1 ts Salt 1 1/3 c Rolled Oats 1 c Buttermilk 2 Eggs Rinse and soak currants in port wine for 1 hour. Mix dry ingredients together. Cut in cold butter with a pastry blender until crumbly. Add remaining ingredients. Divide in 2 equal parts and roll out on a lightly floured surface 1/2 - 3/4 inches in thickness and 9 inches in diameter. Cut in wedges, brush with half & half, place on a greased cookie sheet and bake in a preheated 350F oven for 20 minutes. Source: "The Yankee Kitchen" 03-16-93 (#3) [Lisa] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Scones Categories: Breads Servings: 6 1 3/4 c Whole wheat pastry flour 1/3 c Sugar 1 1/2 ts Baking powder 3/4 ts Baking soda 1/2 ts Salt 3/4 c Chilled unsalted butter, cut -into pieces 1 1/3 c Rolled oats 1/2 c Dried currants 10 tb Chilled buttermilk 1 Egg, beaten to blend (glaze) Preheat oven to 375 deg F. Line cookie sheet with parchment. Combine first 5 ingredients in processor. Add butter and cut in until mixture resembles fine meal. Transfer to large bowl. Mix in oats and currants. Add 10 tablespoons buttermilk and mix just until dough comes togeterh, adding more buttermilk by tablespoons if dry. Turn dough out onto floured surface. Pat into 1-inch thick round. Cut out rounds using 3 inch cookie cutter. Gather scaraps; pat into 1-inch thick round. Cut out more scones. Transfer scones to prepared cookie sheet, spacing 3 inches apart (scones will spread during baking). Brush generously with egg glaze. Bake scones until brown, about 30 minutes. Cool slightly on rack. Serve warm. Source: Bon Appetit, November 1991 Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Yeast Bread Categories: Breads Servings: 1 1/2 c Molasses 1 1/2 tb Salt 3 tb Oil 1 c Scalded milk 1 c Boiling water 3 c Oats 2 tb Dry yeast 1/2 c Lukewarm water 1/2 c Gluten 4 c Wholewheat flour Add molasses, salt & oil to scalded milk. Pour, with boiling water, over oats, stir well & let stand till lukewarm. Dissolve yeadt in lukewarm water & let rise. Mix gluten with flour & add to oat mix. Beat well. Add yeast & mix thoroughly. Knead for 5 minutes, use more flour as necessary. Place in a covered, oiled bowl & let rise till doubled. Punch down, divide in half, cover & let rise for 10 minutes. Form into 2 loaves. Place loaf tins, oil the tops & let rise for another 30 minutes. Bake at 400F for 10 minutes & then at 350F for 60 ~65 minutes. "The Vegetarian Times Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal-Apple Muffins Categories: Breads Servings: 12 2 oz Egg Beaters 1 c Skim milk 3 ts Polyunsaturated oil 1 c Whole wheat flour 3 ts Baking powder 1 c Uncooked rolled oats 1 c Raisins 1 c Peeled, chopped apples Preheat oven to 425 degrees F. and grease muffin tins. Mix egg whites, milk, and oil in bowl. Add dry ingredients and mix. Fold in raisins and apples. Place batter in muffin tins; fill each 3/4 full. Bake about 20 minutes or until centers seem dry. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal-Bran Bread Categories: Breads, Vegetarian Servings: 30 1 c Oatmeal 2 c Water 1/4 c Dark -or- Light Molasses 2 tb Vegetable Oil 1/2 ts Salt 1 pk (or 1 tablespoon) Active Dry -Yeast 1/2 c Warm Water (110 to 115 -degrees) 1 c Bran 1/4 c Soy Flour 1/2 c Wheat Germ 3 c Whole Wheat Flour Cook the oatmeal according to directions in the 2 cups of water. Add the molasses, oil and salt. Cool to lukewarm. Dissolve the yeast in the warm water and add to the oatmeal mixture. Stir in the barn, soy flour and wheat germ. Beat in the whole wheat flour, adding a little at a time until the dough is stiff. Knead the dough on a floured surface until it is smooth and elastic. Cover with a damp towel and let rise in a warm place in a lightly-oiled bowl until doubled in bulk. Punch down and knead again until smooth and elastic. Divide the dough into two loaves. Shape and put into lightly-oiled bread pans. Let rise until doubled. Bake in a 375-degree oven for about 40 minutes or until brown and sounds hollow when tapped on top. Remove from the pan immediately and cool on a wire rack. Serves 30 One Serving = Calories: 79 Carbohydrates: 14 Protein: 3 Fat: 2 Sodium: 44 Potassium: 154 Cholesterol: 0 Exchange Value: 1 Bread Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal-Rye Bread Categories: Breads Servings: 3 1 pk Active dry yeast 2 1/2 c Warm water (110'F.) 1 tb Sugar 2 c Rye flour 5 1/2 c All-purpose flour 1 c Regular rolled oats 1/3 c Firmly packed brown sugar 1 ts Salt Butter or margarine (opt) Omar Khayyam, whose paradise required only a book of verses, a loaf of bread, and a jug of wine, might have suffered seriously from malnutrition (along with the mysterious Thou, who sang beside him) if the loaf were the bubble bread we are all familiar with. Although this flabby loaf contains niacin, thiamin, riboflavin, and a rich assortment of mono- and diglycerides (ethoxylated and otherwise), it is not especially rich in protien and fiber, two pillars of contemporary sound diet. ========================================================================== 1. The night before, sprinkle yeast over warm water in a large (at least 4-quart) bowl and let stand for 5 minutes to soften. Then add granulated sugar and rye flour; beat to blend well. Cover bowl tightly with plastic wrap and let stand at room temperature up to a day (at least 12 hours). Stir in 5 1/4 cups all-purpose flour, rolled oats, brown sugar, and salt. 2. TO KNEAD BY HAND, scrape dough onto a board lightly coated with all-purpose flour. Knead, adding flour as required to prevent sticking, until dough is smooth and elastic, about 10 minutes. Place dough in a greased bowl, turn over to grease top, and cover with plastic wrap. 3. TO KNEAD WITH A DOUGH HOOK, beat until dough pulls cleanly from bowl. If dough still feels sticky, beat in flour, 1 tablespoon at a time; remove dough hook and cover bowl with plastic wrap. 4. Let dough rise in a warm place until doubled, about 1 hour. Punch down and divide into 3 equal portions. Shape each portion into a loaf and set in a greasd 4x8" loaf pan. Cover loaves lightly and let rise in a warm place until doubled in volume, about 1 hour. With a sharp knife or razor blade, slash top of each loaf in about 3 places, making cuts about 1/8" deep. Brush tops lightly with water. 5. Bake in a 350'F. oven; after 10 minutes, brush tops lightly with more water. Continue baking until loaves are well browned, about 40 minutes total. For a shiny finish, rub tops of hot loaves with soft butter. Invert onto racks. Serve warm or cool. If loaves are made ahead, cool and package airtight up to a day; freeze to store longer. Make 3 loaves, each about 1 1/2 pounds. ~ James Lee, San Mateo CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old Country Sourdough Rye Bread Categories: Breads Servings: 6 2 ts Dry yeast 1/3 c Lukewarm water 1 ts Honey 1 c Lukewarm water 3 tb Molasses 1 tb Oil 1/2 c Mashed potatoes 1 c *onion starter 1 tb Caraway seed 1 tb Salt 2 1/2 c Whole-wheat flour 1/2 c Wheat germ 1 1/2 c Rye flour 2 tb Corn meal 1 Egg, beaten 1 ts Caraway seeds Sprinkle yeast over 1/3 cup lukewarm water. Add 1 tsp. honey. Let dissolve for five minutes. In a large mixing bowl, combine 1 cup lukewarm water, molasses, oil, mashed potatoes and mix until smooth. Add yeast mixture, onion starter, caraway seeds and salt. Mix until well-blended. Add whole-wheat flour, (reserving 1/2 cup for kneading), and wheat germ, mix well for about 5 minutes. Let dough rest for 10 minutes. Add rye flour. Knead on a board for about 10 minutes, using 1/2 cup whole-wheat flour, until dough is elastic, and "springy." Place dough in an oiled bowl, turning it over to coat surface with oil. Cover, set bowl in hot water and leave to rise in a warm place for 1 1/2 hours until doubled in bulk. Stir down dough and divide into two loaves. These can be shaped in rounds and placed on an oiled cookie sheet which has been sprinkled with corn meal, or they can be placed in oiled loaf pans. Glaze tops with beaten egg and sprinkle with caraway seeds. Set to rise in an unheated oven for approximately one hour. Turn oven to 400 for 20 minutes, then turn it down to 375 and bake for 30 minutes longer or until bread tests done. (For a crustier load, put a pan of hot water on oven floor during the first 20 minutes when oven is at 400.) Cool on rack before serving. *To make onion starter, add 1 small, peeled onion--loosely wrapped in cheesecloth, to fresh batch of basic sourdough starter mixture and leave to sour at room temperature for at least three days. Before making old country rye bread, add a second cup of water and a second cup of flour to the onion starter, leaving it at room temperature overnight. 2 loaves. From: The Rodale Cookbook Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Lemon Bread Categories: Breads Servings: 1 1 1/2 c Flour, all purpose 1/4 ts Salt 1 ts Baking powder 1/2 c Butter 1 c Sugar 2 Eggs 1/2 c Milk 2 tb Lemon rind, finely grated 1/2 c Nuts, chopped MMMMM------------------------------GLAZE----------------------------------- 2 ts Sugar 2 tb Lemon juice Preheat oven to 350F. Blend flour, salt and baking powder. Cream butter, beat in sugar and eggs. Add dry ingredients alternately to creamed mixture with milk. Fold in lemon rind and nuts. Spoon batter into greased 8"x4" loaf pan. Bake in 350F oven for 55-60 minutes or till done. Cool 5 minutes in pan then combine sugar and lemon juice for glaze and spoon over warm loaf. Remove loaf from pan when cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Buttermilk Biscuits Categories: Breads Servings: 8 1 1/2 c All-purpose flour 1/2 c Cake flour 1/2 ts Salt 2 ts Baking powder 1/2 c Cold unsalted butter 3/4 c Buttermilk or heavy cream (or more) Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough. COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately . Pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen and golden. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Herb Bread Categories: Breads Servings: 6 2 c (473 ml) warm water 1/4 c (59 ml) honey 2 tb (30 ml) dry baking yeast 1 ts (5 ml) salt (optional) 1/3 c (79 ml) dry milk powder 1 1/2 tb (22 ml) dried and crumbled -herb or 3 to 4 (45 to 60 -ml) Fresh herb, chopped fine* 1/2 c (118 ml) soy flour 5 c (1.21) whole wheat flour -(approximately) Stir honey into warm water. Sprinkle yeast onto water and let stand 5 to 10 minutes. Add salt, milk, and herbs and blend well. Sift in half of flours and stir. Add part of the remaining flours (according to the coarseness of the flour more or less than 5 cups (1.21) may be needed). Knead 5 to 10 minutes. Dough should be elastic. Allow to rise in oiled bowl until doubled in volume. knead again, shape into two loaves and place in oiled bread pans to rise again until double in size. Bake at 350 (177C) 45 to 55 minutes. *Select any herb or a combination of several: anise seed, sweet basil, caraway seed, chervil, chives, dill seed or weed, sweet marjoram, oregano, parsley, sage, savory, tarragon, or thyme. From: Rodale's Encyclopedia of Indoor Gardening Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old Fashioned Cinnamon Raisin Braid Categories: Breads Servings: 1 1/3 c Instant mashed potato flakes 1/3 c Boiling water 1/4 To 1/2 cup warm water 4 tb Sugar 1 pk Active dry yeast 3 c All-purpose flour 1/4 c Instant nonfat dry milk 1/4 c Cold butter or margarine, -cut into 4 pieces 1/2 c Dark raisins 1 ts Salt 1 Egg Cinnamon Sugar Makes 1 loaf Stir potato flakes into boiling water. Cool until lukewarm. Reserve. Combine 1/4 cup of the warm water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, dry milk, butter, remaining 3 tablespoons of the sugar and salt into work bowl. Process until mixed, about 15 seconds. Add potato mixture to flour mixture. Process until mixed, about 5 seconds. Add yeast mixture and egg to flour mixture. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly floured surface and knead 1/2 cup dark raisins into the dough.. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour. Punch down dough. Prepare Cinnamon Sugar. Divide dough into 3 equal parts. Shape each part into strand 20 inches long. Roll each strand in Cinnamon Sugar. Braid strands together and place in greased 9x5x3-inch loaf pan. Tuck ends under and pinch to seal. Let stand in warm place until almost doubled, about 45 minutes. Heat oven to 350 F. Bake until evenly brown and loaf sounds hollow when tapped, 35 - 40 minutes. Remove immediately from pan. Cool on wire rack. CINNAMON SUGAR: 1/4 cup sugar 2 tsp ground cinnamon 1 Tbsp butter or margarine, at room temperature Mix ingredients well. Food Processor Bread Book From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old Time Cornbread Categories: Breads Servings: 1 2 Eggs 1 1/2 c Buttermilk 1 ts Salt 3/4 ts Soda 1 1/2 c Cornmeal 3 tb Lard, Melted 1 c Flour Beat eggs, milk, and lard together. Add remaining ingredients and mix well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old Time Sourdough Categories: Breads Servings: 2 MMMMM-----------------------------STARTER---------------------------------- 2 c Water 2 c Flour 1 pk Yeast MMMMM-------------------------SOURDOUGH BREAD------------------------------ 4 c Flour 1 ts Salt 2 tb Sugar 2 tb Grease Starter: Combine the three ingredients and let sit over night in a warm place. Use of Starter: Each time you use the starter, pour off 1/2 cup or more to use in you next baking effort. Do not keep starter in a metal container. A glass or potter container works best. The starter will usually keep for several months in the refrigerator but frequent use will renew the starter and keep it fresh. Never add anything to your starter except plain flour and warm water. Set starter the night before use by adding flour and water (2 cups each). Remove your fresh cup of starter and use the bubbly batter in the bread recipe. Bread: Sift the dry ingredients into a bowl. Pour in sponge and mix (also grease). Knead the dough for ten minutes, then allow to rise for three to four hours. Disolve 1/4 teaspoon baking soda in 1 Tb. water then knead into dough. Allow to rise again. Shape into loaves and bake at 375 degress F. for 45 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old-Fashioned Crumb Cake Categories: Breads Servings: 10 2 1/2 c All-purpose flour 3/4 c Butter, softened 1 1/2 ts Cinnamon 1 c Sugar 1 ts Nutmeg 1/2 ts Salt Egg, beaten 1 c Sour milk 1 ts Baking soda MMMMM-------------------THE "LARK" (COOKING, WP51, C------------------------ To make sour milk, add 1 ts white vinegar to 1 c milk. Blend flour, butter and cinnamon until mixture resembles cornmeal. Reserve 1 cup flour mixture for top. Add sugar, nutmeg, salt, egg, sour milk and baking soda. Blend slowly. Pour into greased 9-inch square baking dish. Sprinkle reserved crumb mixture on top. Bake at 350 for 30 minutes, or until straw inserted in center comes out clean. A light, spicy snack cake This recipe was taken from Second Round Tea-Time at the Masters Cookbook given to me by Jon Martin in the January 93 cookbook swap Enjoy! Sparkie ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 03-23-93 (09:41) Number: 3567 From: ANNE MACLELLAN Refer#: NONE To: DAVE BAKKER Recvd: NO Subj: Celiac recipes? Conf: (52) CookingEch MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old-Fashioned Graham Flour Bread Categories: Breads Servings: 6 1 pk Yeast 2 c Bread flour 2 c Graham flour 1/4 c Nonfat dry milk powder 1 ts Salt 1 tb Honey 1 tb Butter 1 1/4 c Warm water "Graham flour is not just for crackers. It's available in bags and boxes in markets and most health food stores. This makes a delicious, fun, great-tasting light-colored bread." Add all ingredients in order listed into pan, select white bread and push "Start." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old-Fashioned Hearth Bread Categories: Breads Servings: 1 1/2 To 3/4 cup warm water 2 tb Honey or light molasses 1 pk Active dry yeast 2 c All-purpose flour 2 tb Instant nonfat dry milk -solids 1 tb Wheat germ 1 tb Butter or margarine 1 ts Salt Makes 1 loaf Combine 1/4 cup of the water, honey and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, dry milk, wheat germ, butter and salt into work bowl. Process until mixed, about 15 seconds. Add yeast mixture to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly greased surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour. Punch down dough. Shape into smooth ball and place on greased cookie sheet. Roll or pat into circle about 6 inches in diameter. Cover loosely with plastic wrap and let stand in warm place until almost doubled, about 45 minutes. Heat oven to 375 F. Bake until golden and loaf sounds hollow when tapped, about 25 - 30 minutes. Remove from cookie sheet. Cool on wire rack. Food Processor Bread Book From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Old-Fashioned Oatmeal Bread Categories: Breads Servings: 1 2 tb Dry yeast 1/2 c Warm water 1/2 c Molasses 1/3 c Oil 1 1/4 c Warm water 2 Well beaten eggs 1 tb Salt 2 c Oats 5 c Wholewheat flour Stir yeast into warm water & set aside for 5 minutes. In a large bowl, mix together molasses, oil, water, eggs & salt. Stir in yeast & then oats. Add flour, using just enought to ofrm a soft dough. Knead for several minutes. Cover & let rise till doubled in bulk. Punch down & knead again. divide in half & place in two oiled bread tins. Cover & let rise till doubled. Bake at 375F for 45 minutes. "The Vegetarian Times Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Olive and Rosemary Flat Bread Categories: Breads Servings: 8 Stephen Ceideburg 1/2 c Brown rice flour (see note) 1 1/2 ts Granular yeast 2 ts Sugar 1 1/4 c Warm water (110 degrees F.) 4 lg Egg whites, at room -temperature 1 tb Olive oil 12 Oil-cured black olives, -pitted and roughly chopped 4 ts Dried rosemary, or to taste 1 Egg yolk mixed with 1/2 -teaspoon water 1 lg Garlic clove, peeled, cut in -3 pieces 1/2 c Corn flour (see note) 1/2 c Cornstarch 2 ts Xanthan gum powder 1 To 1 1/2 teaspoons salt Stir together 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure. Let rest in a warm place until doubled in volume, about 10 minutes. Line a large baking sheet with parchment paper and draw two 8 inch circles on it (use a cake pan as a guide). Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of the rosemary; set aside. Combine garlic and egg yolk; set aside. (Garlic will perfume the glaze but won't burn in the oven, as chopped garlic would.) Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan gum powder and salt in bowl. Add remaining 3/4 cup warm water to egg white-olive mixture a stir into flour. Stir in yeast mixture and beat until smooth. Using a rubber spatula, spread soft dough into 8-inch circles marked on the parchment paper heaping it up slightly in the middle. Cover loaves with lightly greased plastic wrap and let rise until doubled in bulk, about 1 hour. Preheat oven to 425 degrees F. Discard garlic and brush egg glaze over loaves. Sprinkle tops with remaining 2 teaspoons rosemary. Using a razor blade, slash tops of loaves into a large diamond grid pattern. (Use an up-and-down cutting motion rather than dragging the blade through the soft dough.) Bake for 20 minutes, until well browned. Makes two 8-inch diameter, 11-ounce loaves. Note: Brown rice flour and corn flour may be found in some health food stores and Rainbow Groceries. PER SERVING (1/8 of a loaf): 115 calories, 3 g protein, 18 g carbohydrate, 3 fat (2 g saturated), 13 mg cholesterol, 344 mg sodium, 0 g fiber, From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Olive Bread with Mint and Onions Categories: Breads Servings: 1 1 tb Active dry yeast 1/2 ts Sugar 1 1/2 c Warm water 1/2 c Whole wheat flour, -preferably coarsely ground 3 To 3 1/2 cups white flour, -preferably unbleached 3 tb Olive oil 1 ts Salt 1 sm Onion, chopped 2 ts Dried mint 12 Black Greek olives, pitted -and halved Corn meal Makes 1 large round loaf Make a sponge by dissolving the yeast and sugar in the warm water and stirring in the whole wheat flour and 1 1/2 cups of the white flour. Beat at least 50 strokes, then cover with plastic wrap and let stand anywhere from 1 to 6 hours. Stir all but a teaspoon of the olive oil into the dough, as well as the salt, the chopped onion, dried mint, and olives. Then work in remaining white flour until it becomes hard to stir. Turn the dough out onto a floured working surface and let rest while you clean out the bowl. Knead dough for about 8 to 10 minutes, adding more flour as necessary, until the dough is resilient. Lightly oil the bowl, return the dough to it, turning to coat, and cover with plastic wrap. Let rise until double in volume - about 1 1/2 hours. Turn the dough out, punch it down, and form into a large round loaf. Place on a baking sheet sprinkled with corn meal. Cover loosely with a towel and let rise again until double - about 45 minutes. (Or let raise and bake in La Cloche.) If you have baking tiles in your oven, be sure they are good and hot by preheating the oven to 425 F during the last 30 minutes of the final rising. Slip the loaf onto the tiles (if you're not using them, simply put the baking sheet in the preheated oven) and bake for 15 minutes, then lower the heat to 350 F and bake another 35 minutes. Brush with the remaining olive oil and let cool on rack. The Book of Bread From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: One Hundred Percent Whole Wheat Bread Categories: Breads Servings: 6 2/3 c Water 3 pk Yeast 1 tb Sugar 8 c Scalded Milk 2/3 c Shortening 1 c Sugar 1/2 c Molasses 2 tb Salt 12 c Whole Wheat Flour Dissolve yeast in 2/3 cup water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375'F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Bread for Bread Machine Categories: Breads, Breadmaker Servings: 8 MMMMM---------------------------REGULAR LOAF-------------------------------- 3/4 c Water 2 c White bread flour 1 1/2 tb Dry milk 1 1/2 tb Brown sugar 1 ts Salt 1 tb Butter 1/4 c Onions, dried 1/2 tb Onion paste * 1/2 ts Black pepper 1/2 ts Poppy seeds 1 ts Yeast, fast rise **OR** 2 ts Yeast, active dry MMMMM----------------------------LARGE LOAF--------------------------------- 1 1/4 c Water 3 1/4 c White bread flour 2 tb Dry milk 2 tb Brown sugar 1 1/2 ts Salt 2 tb Butter 1/2 c Onions, dried 1 tb Onion paste * 1 ts Black pepper 1 ts Poppy seeds 1 1/2 ts Yeast, fast rise **OR** 3 ts Yeast, active dry * If you can't find onion paste in a tube, you may substitute onion powder. Substitute 1/4 ts for the regular loaf and 1/3 ts for the large loaf. Onion salt will not work. +++ servings are based on 8 for regular loaf, 12 for large loaf. Use dried onion flakes, not fresh. This recipe can be baked with the regular or rapid bake cycles. Be sure to follow the instructions for your particular brand of bread baking machine. CALORIES: 161 PROTEIN: 12% CHOLESTEROL: 7.89 mg CARBOHYDRATES: 75% SODIUM: 268 mg FAT: 13% -- from ELECTRIC BREAD, Innovative Cooking Enterprises, Inc. PO Box 240888, Anchorage, Alaska 99524-0888 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Butter Rolls Categories: Breads Servings: 12 1 pk Active Dry Yeast 1 1/4 c Warm Water 2 tb Shortening, softened 2 ts Salt 2 tb Sugar 2 tb Minced Onion 3 c Flour Dissolve yeast in warm water. Add shortening, salt, sugar, onion and of the flour. Beat 2 minutes on medium speed, scraping sides. Add the remaing flour and blend with a spoon until smooth. Cover and let rise until double, about 30 minutes. Stir down and spoon evenly into greased muffin tins, full. Let rise until double, about 40 minutes. Bake in a preheated 375F for 20-25 minutes. Brush with butter. Makes 9-12 rolls Source: "The Yankee Kitchen" 03-16-93 (#8) [Clair] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Cheddar Bread Categories: Breads Servings: 4 2 1/2 c Unbleached All-Purpose Flour 1 c Whole Wheat Flour 1 pk Active Dry Yeast 1/3 c Warm Water (110-115°F) 1/2 c Orange Juice 1/2 c Water 2 tb Butter Or Margarine * 1 Env. Onion Soup Mix 1 tb Sugar 1 ts Salt 5 oz Shredded Cheddar Cheese Melted Butter Or Margarine * Butter or margarine should be cut into small pieces. ~------------------------------------------------------------------------- In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sound hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Corn Bread Categories: Breads Servings: 6 1/2 c Chopped sweet onions 2 tb Butter or margarine 1 pk Corn-muffin mix 1/2 c Sour cream 1/2 c Shredded sharp process -American cheese Cook onion in butter until tender but not brown. Prepare mix according to package directions. Pour into greased pan. Sprinkle with cooked onion. Mix sour cream and cheese; spoon over the top. Bake in hot over (400 degrees) 25 minutes, or until done. Let stand a few minutes; cut into 2 inch squares. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Corn Bread Categories: Breads Servings: 6 Karen Mintzias 2 tb Oil 1/3 c Chopped onions 1 c Unbleached flour 1 c Yellow cornmeal 1 tb Baking powder 1/4 ts Ground black pepper 1 c Skim milk 1 Egg white Preheat the oven to 400 F. Evenly coat an 8 x 8-inch baking pan with no-stick spray. Heat the oil in a small frying pan over medium-low heat; add the onions and cook, stirring, until golden brown, about 5 minutes. Set aside. In a large bowl, combine the flour, cornmeal, baking powder and pepper. In a measuring cup, whisk the milk, egg white and cooked onions together. Add to the dry ingredients all at once. Stir just to blend. Spread in the prepared pan. Bake until the bread's sides begin to pull away from the pan, about 20 minutes. Cool before loosening the sides and turning out from the pan. Divide into 6 squares. Per serving: 206 calories, 5.5 g. fat (24% of calories), 3.8 g. dietary fiber, 5.7 g. protein, 33.6 g. carbohydrates, 1 mg. cholesterol, 202 mg. sodium. Source: Prevention, January 1993 Typos provided by: Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Dill Bread Categories: Breads Servings: 6 1/4 c Warm water (130 to 130 -degrees) 1 pk Yeast 1 1/2 tb Butter, room temperature 3 tb Sugar 1 Slightly beaten egg 1/4 ts Baking soda 1 1/2 ts Salt 3 tb Minced dried onion 2 tb Whole dill seed 3/4 c Cottage cheese 3/4 c Sour cream 3 1/3 c Flour Use all ingredients at room temperature. Ensure your kitchen is between 70 and 80 degrees. Use a large heavy bowl (about 4 quarts) for mixing. Pick a counter in your kitchen that will allow you to knead the dough easily. Pour 1/4 cup of warm water into a bowl, then add the package of yeast. Stir for a couple of minutes until it's completely dissolved. In a large heavy bowl (about (4 quarts), beat together the butter, sugar, and egg. Stir in the onion, dill, baking soda, and salt. Add the cottage cheese and sour cream, stirring as you go. Keep stirring until the mixture is very evenly mixed. Stir the flour in very slowly, about one cup at a time. Use a little extra effort to keep everything very smooth. Beat until the dough is very smooth and elastic. Dough should be stiff. Mix for five to ten minutes. Turn dough out onto a well floured board. Flour your hands and start kneading. Fold the dough in half. Push down and away from you. Turn it a quarter turn, fold it in half again. Don't be afraid to push down hard. The harder you work the dough, the better texture your bread will have, and the better it will rise. Push, turn, and fold it over and over again. If your dough is sticky, add a few sprinkles of flour. If it is too dry, add a few sprinkles of water. The temperature of your room will affect the amount of flour and liquid needed. Knead the dough 10 to 15 minutes, to form an even elastic consistency. Put the dough in a lightly greased bowl, and grease the top lightly. Cover the bowl with a clean dish cloth and place it in a warm dark place with no drafts; your oven (not on) is a good place. Let the dough rise until it is double in size (about 1-1/2 hours). Take the dough out of the bowl and punch it down. Knead it lightly for a few seconds. Divide it into two portions and shape each into a loaf shape. Put each into a greased loaf pan (8 x 4 x 2 inch). Cover the pans and put them back wherever you let the dough rise, and let it double in size again. It should take about 45 minutes. Place loaf pans into a 350 degree preheated oven and bake until brown; about 40 to 45 minutes. Remove the loaves from the pans and place on a wire rack to cool. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Lover's Twist Categories: Breads Servings: 6 Jim Vorheis 1 pk Dry yeast 1/4 c Warm water 4 c Flour 1/4 c Sugar 1 1/2 ts Salt 1/2 c Hot water 1/2 c Milk 1/4 c Softened butter or margarine 1 Egg Filling: 1/4 c Butter or margarine 1 c Finely chopped onion (or 1/4 -cup instant minced Onions) 1 tb Grated Parmesan cheese 1 tb Sesame or poppy seed 1/4 ts Garlic powder 3/4 ts Salt 1 ts Paprika Grease cookie sheet. In large bowl dissolve yeast in warm water. Add 2 cups flour, sugar, salt, water, milk, butter and egg. With electric mixer, blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in remaining flour to form a soft dough. Cover and let rise in a warm place until light and doubled in size, 45 to 60 minutes. To prepare filling, melt butter in saucepan and add remaining ingredients. When dough has doubled in size stir down and place on a floured board. Knead until no longer sticky. Roll out to an 18x12-inch rectangle. Spread with filling, then cut lengthwise into three 18x4-inch strips. Beginning with the 18-inch side, roll up each strip. Seal edges and ends. On the prepared cookie sheet braid the three rolls together. cover and allow to rise until doubled, about 45 to 60 minutes. Bake at 350 F for 30 to 35 minutes, or until golden brown. Serve warm or cool. Note: To make 2 small loaves, cut the 3 filled rolls in half crosswise before braiding. Braid each set of rolls separately on greased cookie sheet; bake as directed. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Lover's Bread Categories: Breads Servings: 6 1 pk Active dry yeast 1/4 c Warm water 4 c All-purpose flour 1/4 c Sugar 1/2 c Hot water 1 1/2 ts Salt 1/2 c Milk 1/4 c Soft butter 1 Egg, room temperature Filling: 1/4 c Soft butter 1 c Finely chopped onions 1 tb Grated cheese 1 tb Sesame seeds 1 ts Garlic 1 ts Paprika Dissolve yeast in warm water. Add two cups flour, and the sugar, salt, hot water, milk, butter, and egg. Blend until moist.l Beat for two minutes. Stir in the remaining flour. Cover. Let rise in a warm place until light and double in size. (45 to 60 minutes). Meanwhile, for the filling, melt the butter in a medium saucepan. Remove from heat and stir in the other filling ingredients. Mix thoroughly and set aside. Stir dough down. Toss on floured surface until no longer sticky. Roll into a 12 x 18 inch rectangle. Cut into three 4 inch wide strips. Spread each strip with filling, leaving a 1/2 inch margin around the edge. Roll each strip and seal the edges (so the filling is inside). Braid the three strips together. Cover. Let rise until double in size. Bake at 350 on a greased sheet until golden brown. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Rye Bread Categories: Breads Servings: 3 MMMMM------------------------------SPONGE----------------------------------- 1 1/3 oz Cake yeast;-=OR=- 2 Envelopes dry yeast 4 fl Lukewarm water 4 oz Bread flour MMMMM------------------------------DOUGH----------------------------------- 1 lb Rye flour 1 lb Bread flour 1/2 oz Salt 1 pt Lukewarm water 1 oz Oil 8 oz Chopped onion This is a recipe for onion rye bread that is used at the New York Cooking School. You should be able to adapt it for baking in a casserole. FOR THE SPONGE, whisk yeast into water to disperse and stir into flour until smooth. Cover and let rest for 30 minutes. FOR THE DOUGH, combine flours and form a well, placing salt and sponge inside. Mix to form dough. Knead 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover and let rise until doubled. Saute onion in oil until lightly browned. Blot off all excess oil. Deflate dough by pressing out with your hands. Gently knead in onions and allow to rest for 10 minutes. Divide dough into 3 pieces, place in greased casseroles, and make 3 slashes in the top of each loaf. Cover with oiled plastic wrap and allow to rise until doubled. Bake at 425F for 20 minutes. Makes 3 Loaves PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Rye Categories: Breads Servings: 6 5 1/2 lb 1lb 1 1/8 c Water 3/4 C + 1 T water (For the Welbilt/Dak -machines (For the -Welbilt machine Add 2 T more water) -add 1 T more water) 1 1/2 c Whole wheat flour 1 C whole -wheat flour 1 1/2 c Bread flour 1 C bread flour 3/4 c Rye flour 1/2 C rye flour 1/2 ts Salt 1/2 tsp salt 1 tb Oil 2 tsp oil 1 tb Molasses 2 tsp molasses 1/3 c Minced onion 1/4 C minced -onion 1 ts Caraway seed 1 tsp caraway -seed 2 ts Red Star active 2 tsp Red -Star active This one is best served slightly warm. It's another one of those loaves that smells especially tantalizing as it bakes. dry yeast* dry yeast* Place the ingredients in the bread pan, insert it into the machine and press "start". ┌ │CRUST: REGULAR │MENU SELECTION: BAKE └ *Refer to the Yeast Conversion Chart, if necessary. From: "Bread Machine Magic Cookbook" by Linda Rehberg, Lois Conway Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Soup Bread Categories: Breads Servings: 6 1 ts Yeast 1 1/2 c Flour, bread 3/4 c Flour, whole wheat 1 oz Onion soup mix 1 tb Butter 1 1/4 c Water; warm Heat the water and pour over onion soup mix. Let cool to lukewarm before adding to bread. Bake on Medium temperature. Bring all ingredients to room temperature and pour into bakery, in order, except nuts and raisins. Set "baking control" at 10 o'clock. Select "white bread" and push Start. Posted by: Sylvia Steiger (THE.STEIGERS) - GEnie Reposted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion Twist Bread Categories: Breads Servings: 6 4 To 4-1/2 cups all-purpose -flour 2 pk Dry yeast 1/3 c Non-fat dry milk 1 1/2 c Hot tap water (120 - 130 -degrees) 2 tb Shortening, room temperature 2 tb Sugar 1 pk Onion soup mix (1-3/8 -ounces) 2 tb Grated Parmesan cheese 1 Egg, room temperature You will need two medium baking pans (greased or Teflon) or one baking sheet (greased or Teflon). If glass pans are used, reduce oven heat by 25 degrees. In a large mixer bowl combine 2 cups of flour and the yeast. In a saucepan measure milk, water, shortening, sugar, soup mix, and cheese. Stir over a low heat until warm (120 degrees). Pour this into the dry mixture, add the egg and beat at a low speed in the electric mixer for 30 seconds. Scrape down bowl. Turn mixer to high for three minutes. Stop the mixer, and with a wooden spoon gradually stir in more flour to form a soft dough that will clean the sides of the bowl. Kneading: Sprinkle the work surface with flour and turn the dough onto it, Knead until the dough is smooth and elastic. Cover the dough with the inverted bowl and let it rest on the counter top for twenty minutes. Shaping: To make two twist loaves, divide the dough into 4 parts. Shape each piece into a smooth 12 inch roll. Twist 2 pieces together and press ends to seal. Tuck under the sealed ends, place loaf in prepared pan. Loaves can also be baked on a baking sheet. Place them 2 inches apart. Rising: Cover with wax paper or foil until doubled in size (about 45 minutes). Dough will rise to about 1/2 inch above the edge of the pan. Baking: Preheat oven to 375 degrees. Bake in oven until the crusts have browned. The loaves will draw away from the sides of the pan. When tapping, the bottom crust yields a hard, hollow sound, the bread is done. Remove bread from the oven. Turn out on metal cooling racks. Brush with melted butter for a nice soft finish. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Onion-Mustard Rolls Categories: Breads Servings: 18 ---------------------------- ----------- 1 pk Active dry yeast 1/4 c Very warm water 2 c Milk 2 tb Sugar 1 tb Dry mustard 1 ts Salt 1 ts Pepper 4 tb Instant minced onion, divide -d 2 tb Shortening or oil About 6 cups all-purpose flo -ur, divided 2 tb Instant minced onion 1/4 c Water Poppy seeds From The Bread Book by Lena Sturges. Dissolve yeast in water. Heat milk until almost simmering. Into large bowl measure sugar, mustard, salt, pepper, 2 Tbsp instant minced onion and shortening. Stir in milk until sugar dissolves and shortening melts. Cool to lukewarm. Stir in about 2 cups flour and beat until smooth. Beat in yeast. Stir in enough additional flour to make a moderately stiff dough. Onto lightly floured surface, turn out dough and kenad until smooth and satiny, 5 to 8 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down. Divide dough into 2 equal portions; shape into balls. Let rest 10 minutes. Meanwhile, grease two large baking sheets. Roll or pat each half of dough into a 9-inch square. Using sharp knife, cut each into 9 squares. Tuck corners under to form buns. Place on baking sheet and flatten with palm of hand. Let rise in warm place until doubled, about 30 minutes. Combine 2 Tbsp instant minced onion and 1/4 cup water; allow to stand 5 minutes. Just before baking, sprinkle buns with onion and poppy seeds, 25 to 30 minutes or until golden brown. Yield: 18 sandwich buns. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ontario Bread Knots Categories: Breads Servings: 20 2 Envelopes dry yeast 1 tb Sugar 1 1/2 c Warm (105-115 deg.) water 1/4 c Olive oil 2 ts Salt 3 1/2 c All purpose flour 1 Egg 1 tb Water (Makes 20.) Lightly oil baking sheets. Sprinkle yeast and sugar over 1/4 cup warm water in large bowl. Stir to dissolve. Let stand until foamy, about 5 minutes. Add oil and beat 2 minutes, using wooden spoon. Stir in salt and 1/2 cup warm water. Alternately stir in 3 cups flour (1 cup at a time) and remaining 3/4 cup warm water, beating until dough is soft and sticky. Sprinkle remaining 1/2 cup flour on work surface. Turn dough out and knead until springy and flour is absorbed, about 3 minutes. Cover dough and let stand 5 minutes. Shape dough into 20-inch cylinder. Cut into 20 pieces. Let stand 4 minutes. Using palm of hand, roll each piece into cylinder. Tie into knot. Arrange on prepared sheets, spacing 1 inch apart. Cover and let stand in warm draft-free area until starting to rise, 20 to 30 minutes. Preheat oven to 300 deg. Beat egg with 1 tablespoon water for glaze. Brush over bread knots. Bake until golden, 30 to 35 minutes. Serve bread knots either warm or at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Biscuits Categories: Breads, 1941 Servings: 2 3 c Flour 1 ts Salt 4 ts Baking powder 1 Orange 4 tb Shortening 3 tb Sugar 1 c Milk 2 tb Melted butter or butter -substitute Sift flour, measure, and sift with baking powder, salt, and 1 tablespoon sugar. Cut in shortening. Add milk to form soft dough. Turn onto lightly floured board. Knead lightly. Pat into sheet 1/2 inch thick. Spread with butter, and 2 tablespoons sugar dissolved in orange juice. Sprinkle with grated orange rind. Roll like jelly roll and cut in slices 1/2 inch thick. Place cut side down in well-oiled pan. Cover and allow to stand 10 minutes. Bake in hot oven (450 F) 15 minutes. 12 servings. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Bread Categories: Breads, 1941 Servings: 6 2 lg Oranges 1/2 c Sugar 1/3 c Boiling water 4 ts Baking powder 1 Egg, well beaten 1 c Milk 3 c Flour 1/2 ts Salt Peel oranges. Cut rind in narrow strips. Cover rind with hot water. Boil until tender. Drain. Add sugar and 1/3 cup boiling water. Boil 20 minutes, stirring constantly. Remove from fire. Stir until cool. Add egg and milk. Sift flour, measure, and sift with baking powder and salt. Add to orange mixture. Mix thoroughly. Pour into well-oiled loaf pan. Let rise 20 minutes. Bake in hot oven (425 F) about 1 hour. 1 loaf. Mrs. John Perrenoud, Humboldt, KS. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Bread Categories: Breads Servings: 6 1 pk Yeast 3 c Bread flour 1/4 c Sugar 1 ts Salt 1 tb Butter 1 Egg 2 tb Grated orange rind 1 c Orange juice (Use -ingredients at room -temperature) 1/4 c Hot water "Here's a tangy citrus delight. It turns out a light orange color loaf with a delicate orange flavor with lots of vitamin C." Add all ingredients into the pan in the order listed (we just used the orange juice from breakfast), select white bread and push "Start." Try pineapple instead. It's great, and tangerine has a real zest! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Bread Categories: Breads, Osg Servings: 1 2 ea Orange peels 1 1/2 c Water 1 c Sugar 1 ea Egg; well beaten 1 c Milk 3 c Flour 3 ts Baking powder Boil orange peel in salt water, 10 minutes. Drain and cut fine. Add water, sugar and cook until thick and tender. Add egg, milk, flour and baking powder. Bake in moderate oven 3/4 hour. (Can use sour milk with 1/2 t. baking soda and 1 t. baking powder). NOTE: Moderate oven is 350 - 400 F. Source: SIS McGee, Richfield Grange, Summit County, OH Lowell Grange, Washington County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Cinnamon Bread Categories: Breads Servings: 6 1 Text Only Notes: Delicious breakfast bread. Set it on the timer cycle and wake up to it hot from the oven, or have it toasted the next day. INGREDIENTS: 1 1/2 lb loaf: 1 lb loaf: orange juice 1 cup 2/3 cup margarine/butter 2 Tbsp 1 1/4 Tbsp cinnamon 2 tsp 1 1/4 tsp grated orange peel 1 tsp 2/3 tsp salt 3/4 tsp 1/2 tsp sugar 2 tsp 1 1/4 Tbsp bread flour 3 cup 2 cup yeast 2 1/2 tsp 1 1/2 tsp Source: The Bread Machine Cookbook by Donna Rathmell German ISBN# 1-55867-025-4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Molasses Bread Categories: Breads Servings: 1 3/4 c Sugar 4 c Sifted all-purpose flour 1 ts Soda 3 ts Baking powder 2 ts Salt 1 1/3 c Coarsely chopped nuts 1 c Evaporated milk 2 tb Grated orange rind 3/4 c Orange juice 3 tb Melted shortening 3/4 c Unsulphured molasses From: Arizona Cookbook Sif together flour, sugar, soda, baking powder, and salt. Add nuts. Combine evaporated milk, orange rind, orange juice, shortening, and molasses. Add to flour mixture all at once. Stir just to blend. Turn into a greased and wax-paper lined 9x5x3 loaf pan. Bake at 325 for one hour and 15 minutes. Makes 1 loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Muffins Categories: Muffins, Breads Servings: 6 1/2 c Shortening 1 c Sugar 2 Eggs 1 c Buttermilk 1 ts Soda Grated rind of two oranges 1/2 c Finely chopped raisins 1/2 c Finely chopped nuts 2 c Flour Glaze: 1 c Brown sugar Juice of two oranges Cream shortening, add sugar. Cream well. Add eggs. Sift soda with flour and add flour and milk alternately to creamed mixture. Add nuts and raisins and orange rind. Bake in tiny muffin tins at 325 degrees for 20 minutes or until brown. Dip in the following glaze: Cook until it makes a syrup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Potato Bread Categories: Breads, Desserts Servings: 1 2 3/4 c All-Purpose Flour, Sifted 2 1/2 ts Baking Powder 3/4 ts Salt 1 tb Salad Oil 1 1/4 c Fresh Orange Juice 1 c Sugar 1 ts Soda 1 Egg 1/2 ts Vanilla 1 tb Grated Orange Rind 1/2 c Nuts, chopped 2/3 c Diced Cooked Potatoes In large bowl sift together flour, sugar, baking powder, baking soda and salt. In small bowl, beat together egg, oil, orange juice, orange rind and vanilla. Stir in prepared potatoes. Add orange mixture all at once to dry ingredients and stir to mix well; sift in nuts. Turn into greased 9x5x3 loaf pan. Bake in 325°F oven 60 minutes until cake tester inserted comes out clean. Cool 10 min. Remove from pan and cool completely. Source: Indian Cookin. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Rolls Categories: Breads Servings: 24 ---------------------------- ----------- 1 c Milk 1/4 c Butter or margarine 1/4 c Sugar 1 ts Salt 1 pk Active dry yeast 2 Eggs, beaten 1 ts Grated orange rind 4 c All-purpose flour, divided 1/2 c Butter or margarine, melted 1 c Sugar 1 ts Ground cinnamon About 1 1/2 cups orange marm -alade, divided Glaze: 1 c Powdered sugar 2 tb Melted butter or margarine 1/2 ts Orange or almond flavoring From the Breads Cookbook by Lena Sturges. In a small saucepan scald milk and 1/4 cup butter, stirring until butter melts. Remove from heat, stir in 1/4 cup sugar and salt, and cool to lukewarm. Crumble or sprinkle yeast into mixture and stir until dissolved. Pour into large mixer bowl; add beaten eggs and orange rind and mix well. Add 2 cups flour and beat thoroughly; add remaining flour and beat again. (You might have to beat by hand if you do not have a heavy-duty mixer.) Turn into a well-greased bowl and grease top of dough lightly. Cover with light cloth and place in a warm spot to rise until doubled in bulk. Combine 1/2 cup melted butter, 1 cup sugar, 1 tsp cinnamon, and 1 cup orange marmalade; set aside. On floured surface roll dough to a rectangly 1/4 inch thick. Spread with melted butter-marmalade mixture, and roll up tightly as for a jelly roll. Cut in 2/3-inch slices and place, cut side down, about 1 inch apart on a well-greased baking sheet. Flatten slightly. In center of each roll drop a scant teaspoon orange marmalade. (You may substitute any jam or jelly you prefer.) Allow rolls to almost double in size; then bake at 350 degrees for 15 to 20 minutes or until light golden brown. While rolls are warm, drizzle the glaze over them. Yield: 24 rolls. To Make Glaze: Combine powdered sugar, melted butter or margarine, and orange or almond flavoring. Yield: 3/4 cup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Scones with Raspberry Filling Categories: Desserts, Breads Servings: 6 3 1/4 c Flour 1/4 c Sugar 4 ts Baking powder 1/2 ts Salt 6 tb Butter or margarine 3 Eggs, beaten 1/2 c Whipping cream 1 tb Grated orange peel 3 tb Raspberry preserves Icing sugar Yield: 16 scones Preparation time: 20 minutes Baking: 14 minutes Heat oven to 425 degrees F. Mix flour, sugar, baking powder and salt; cut in margarine until mixture resembles coarse crumbs. Beat eggs, cream and orange peel. Add to flour mixture, mixing just until moistened. Shape dough into a ball. Knead 10 times on lightly floured surface. Divide in half. Roll out each half into a 12x6-inch rectangle. Spread 1 rectangle with preserves. Top with remaining rectangle. Cut into 8 (3-inch) squares; cut each in half diagonally. Place on lightly greased cookie sheet. Bake 12 to 14 minutes or until lightly browned. Sprinkle with icing sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange Scones Categories: Breads Servings: 9 2 c Flour 1/4 c Sugar 1 tb Baking powder 1/2 ts Salt 1/4 c Chilled unsalted butter, cut -into pieces 1/2 c Dried currants 1 ts Grated orange peel 1 Egg 1 Egg, separated 3/4 c Whipping cream The WHITEHALL INN in New Hope, Pennsylvania, offers these delicious cakelike, orange scented scones. Makes about 9. sugar Preheat oven to 400F. Combine first 4 ingredients in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer to large bowl. Mix in currants and orange peel. Beat 1 egg and 1 yolk in small bowl. Whisk in cream. Add to flour/butter mixture and stir until dough pulls away from sides of bowl. Turn dough out on lightly floured surface and knead gently until smooth. Roll dough out to thickness or 1 inch. Cut into 3 inch rounds using cookie cutter. Transfer rounds to heavy large baking hseet, spacing 1 inch apart. Brush tops with egg white. Sprinkle lightly with sugar. Bake scones until puffy and light brown, about 18 minutes. Cool scones on rack. Serve scones warm or at room temperature. Origin: Bon Appetit, Favorite Restaurant Recipes Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange-Apricot Bread Categories: Breads Servings: 6 1/2 c Dried apricots 1 Orange 1/2 c Raisins 1/2 c Chopped nuts 2 ts Butter 1 1/3 c Sugar 1 ts Vanilla 1 Egg 2 c Sifted flour 2 ts Baking powder 1/4 ts Soda 1/4 ts Salt From: Arizona Cookbook ORANGE APRICOT BREAD Soak apricots in enough cold water to cover for 1/2 hour. Squeeze juice from orange into a measuring cup and add enough boiling water to make a cup. Pur ornage skins, drained apricots and raisins through a food chopper. Cream butter and sugar, add vanilla, egg and fruit mixture and beat smooth. Add dry ingredients alternately with orange juice and water, blending after each addition. Bake at 350 F for an hour in a greased and floured pan (9x5). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange-Banana Bread Categories: Breads Servings: 1 2 1/2 c Sifted all-purpose flour 4 ts Baking powder 3/4 ts Salt 3/4 c Chopped nuts 1 1/2 c Mixed candied fruits 1/3 c Raisins 1/2 c Shortening 3/4 c Sugar 3 Eggs 1/2 c Mashed banana 1/2 c Orange juice From: Arizona Cookbook Sift together flour, baking powder and salt. Stir in chopped nuts, candied fruits, and raisins. Cream shortening, add sugar, beat until light and fluffy. Add eggs, one at a time, beating after each addition. Combine mashed banana and orange juice; add to creamed mixture alternately with flour mixture, beginning and ending with dry ingredients. Turn into a greased, was-paper-lined 9x5x3 loaf pan. Bake at 350 1 1/4 hours. Cool 20-30 min. before turning out on cake rack. Makes 1 loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Orange-Nut Muffins Categories: Breads Servings: 12 2 c Flour 1 tb Baking powder 1 ts Ground cinnamon 1/4 ts Salt 1 c Chopped walnuts 1 Orange; grated peel only 2 Eggs 1 c Milk 1/2 c Oil 1 c Brown sugar, packed Sift flour with baking powder, cinnamon and salt. Add nuts and orange peel and mix lightly. Beat eggs and stir in milk, oil and brown sugar. Make well in flour mixture and add egg mixture all at once. Mix very quickly, just until dry ingredients are moistened. Spoon into greased muffin cups, filling about 2/3 full. Bake at 375F 12 to 15 minutes. Created by: Buffum's department stores, Los Angeles (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ordinary Brown Bread Categories: Breads Servings: 6 1 c Whole wheat flour 1/2 Cuyp cornmeal 1/2 c Rye flour 1/2 ts Salt 2 1/2 ts Baking powder 2 tb Honey 1 c Milk 1/2 c Raisins Blend dry ingredients, add honey, milk and raisins. Stir well, turn into buttered bowl or mold that will fit loosely into pressure cooker and cover with wax paper. Blace covered bowl in cooker, allow steam to flow from vent for 20 minutes, then put indicator weight on vent and cook for 25 minutes. Let stem return to down position naturally. Clint MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Overnight Coffee Cake Categories: Breads Servings: 8 1 pk Frozen Dough Pieces 1 1/2 c Brown Sugar 1 1/2 ts Cinnamon 1 pk Carmel/Butterscotch Pudding* Stick Margarine * Small package of pudding mix, NOT instant. ~------------------------------------------------------------------------- Sprinkle the cinnamon, brown sugar and dry pudding on top. Last of all cut the margarine into slices and cover the top. Let sit overnight and the next morning place in a 350°F preheated oven for 30 minutes. After 15 minutes cover the top with foil. Turn out upside down on a plate. Each piece of dough will pull out separately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Owendaw Corn Bread Categories: Breads Servings: 6 1 c Cooked hominy 2 tb Butter 2 Eggs 1 c Milk 1/2 c Cornmeal 1/2 ts Salt Hominy gives this bread it's distinctive flavor. Like all spoon breads, it should be eaten very hot with plenty of butter. Do try this one it will change your mind about grits. This recipe orignally appeared in The Carolina Housewife. The last line in the recipe is taken verbatim from the orignal by the authors. While hominy is hot, stir in the butter. Beat eggs until light and add to hominy, then add milk. Stir in cornmeal and salt. This makes a very thin batter. Pour into a deep, buttered pan and bake in a 375 degree F. oven for about 30 minutes (about 1 hour in a glass baking dish). This will serve 6. When baked, it has the appearance of a baked batter pudding, and when rich and well mixed it has almost the delicacy of baked custard. SOURCE: Two Hundred Years of Charleston Cooking Published in Early American Life 8/93 POSTED BY: Jim Bodle 9/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Oyster Crackers Categories: Breads Servings: 4 1 2/3 c Sifted cake flour 1 c Sifted all purpose flour 1 ts Salt 1/2 c Shortening 1 pk Active dry yeast 1/4 ts Sugar 1/4 c Warm water (105 -115) Place cake flour, all-purpose flour and salt in food processor bowl with metal blade. Cover and process 2 seconds to aerate. Divide shortening into 10 pieces and distribute evenly over dry ingredients. Process 15 to 20 seconds, or until fine crumbs form. In small bowl, sprinkle yeast and sugar over warm water; stir until dissolved. While processor is running, pour yeast mixture through feed tube in a steady stream. Process until mixture forms a ball; continue processing for 2 minutes. Carefully turn out dough onto lightly floured surface. With floured, rolling pin, roll out dough as thin as possible into a rectangle. Fold each long side to center; then fold each end to center to form a smaller rectangle. Repeat rolling and folding twice more, adding flour to surface as necessary to keep dough from sticking. Roll out dough into an 8 x 6' rectangle. Cut rectangle into 48 (1") squares. Place squares 1" apart, on greased large baking sheet. With fork, prick each square once. Bake in 375 oven 20 to 25 minutes or until lightly browned. Immediately remove from baking sheet. Cool on racks. Store in airtight container up to 1 week. Makes 4 dozen crackers. From: Farm Journal's Homemade Breads Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pam's Diet Bread Categories: Breads Servings: 1 -PNewton vkbb14a 10 oz Water 2 c Bread flour 1/2 c Whole wheat flour 1/2 c Cornmeal 1/3 c Millet 2 ts Yeast MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Panhandle Cornbread Categories: Breads, Cheese Servings: 4 1 c Corn Meal, Yellow 1 tb Baking Powder 1 c Cheddar, Sharp, Shredded 2 lg Eggs, Beaten 1/2 c Vegetable Oil 1 c Dairy Sour Cream 8 oz Corn, Cream Style 4 oz Green Chile Peppers, Chopped Preheat the oven to 400°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) v7.07 Title: Papaya Bread Categories: Breads Servings: 16 1 c Sugar 1/2 c Butter or margarine 2 Eggs 1 c Mashed ripe papaya 1/4 c Chopped walnuts 1/2 c Raisins 1 1/2 c Flour 1/4 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1/2 ts Ground cinnamon 1/2 ts Ground allspice 1/2 ts Ground ginger Cream sugar with butter until light. Add eggs and beat until fluffy. Add papaya, nuts and raisins and mix. Sift flour with baking powder, soda, salt, cinnamon, allspice and ginger. Add to butter mixture. Pour batter into greased waxed-paper-lined 9- x 5-inch loaf pan. Bake at 325F about 1 hour 5 minutes. Or fill greased muffin pans 3/4 full and bake at 325F 25 minutes. Makes 1 loaf or 16 muffins Created by: Coco Palms, Kauai (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Parathas Categories: Breads, Spicy Servings: 6 8 c Whole Wheat Flour 3 ts Salt 2 c Water, About 1/3 c Butter Yield: 12 To 16 Parathas Cooking Time: 2 To 3 Minutes Each Sift the flour and salt and gradually add the water, soothing out any lumps, and making a pliable dough. Knead the dough well. Then cover it with a damp cloth and allow to stand for 1 to 1 1/2 hours. Make small balls out of the dough. Roll them out, thin and even. Then with the back of a tablespoon, rub each pancake with melted butter. Fold once and rub with more butter. Repeat once, better still twice. Then roll them out again in triangle shapes. Heat the griddle and butter it slightly. Cook parathas on both sides, turning once. When finished, the bread is of a mild honey color and crisp. To make them crisper, substitute some of the water with about 4 Tbls of milk. From How To Make Good Curries by Helen Lawson Copyright 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Parker House Rolls Categories: Breads Servings: 6 1 pt Milk 4 tb Shortening 2 tb Sugar 2 1/2 pt Flour 1 ts Salt Yeast Cake Scald milk, cool. Dissolve yeast cake in lukewarm milk, add sugar, 1 1/2 pts. flour, and shortening. Rise in warm place untill light. Add salt and rest of flour. Knead well. Place in greased bowl, rise until double in bulk. Roll 1/2 inch thick. Brush with melted butter, fold over. Let rise until double in bulk. Bake at 400°F for 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Parker House Rolls Categories: Breads, 1941 Servings: 6 1 Cake compressed yeast 6 tb Sugar 1 3/4 ts Salt 1/4 c Melted shortening 3/4 c Lukewarm water 3/4 c Milk, scalded and cooled 5 To 5 1/4 cups flour Soften yeast in cooled milk. Add salt, shortening, sugar, and water. Add flour, a little at a time, beating thoroughly after each addition. Turn onto lightly floured board and knead until smooth. Cover with a warm, damp cloth. Let rise until double in bulk. Roll to 1/3 inch thickness. Cut in rounds 2 inches in diameter. Crease middle of each with dull edge of knife. Brush 1/2 lightly with butter or butter substitute. Fold over, pressing together with palm of the hand. Place close together in rows on well-oiled baking sheet. Cover and let rise until treble in bulk. Bake in hot oven (450 F) 15-18 minutes. 24 rolls. For Whole Wheat Parker House Rolls: Substitute whole wheat flour for 1/2 the white flour. Add sufficient white flour to make a dough just stiff enough to knead. The Household Searchlight ~ 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Parker House Rolls Categories: Breads Servings: 12 1/2 pk Dry yeast 1 tb Sugar 1/4 c Warm water 3/4 c Milk; scalded -and cooled to lukewarm 1 ts Salt 1/4 c Unsalted butter; melted 3 c All-purpose flour, (approx.) COMBINE YEAST, 1/2 the sugar, and the water in the large bowl of an electric mixer. Let stand until bubbly, about 5 minutes. Add the milk, the remaining sugar, salt and 1/2 the butter. On low speed, add 3/4 cup flour. Beat at medium speed for 3 minutes. On low speed, add the remaining flour, 1/2 cup at a time, until a soft dough is formed. Turn out on a lightly floured board and knead, adding more flour, if necessary, until smooth and elastic, 8-to-10 minutes. Transfer to a lightly buttered bowl, turning to coat the dough. Cover and let stand in a warm place until doubled in volume, about 1 hour. Punch down the dough and turn out on a floured board. Let rest for 5 minutes. Roll out the dough 1/2-inch thick and cut into 3-inch rounds. Make a crease at the middle of each round with the back of a knife. Brush lightly with the remaining butter. Fold the dough over and gently press the edges together. Place the rolls 2 inches apart on ungreased baking sheets. Cover with flour-rubbed dish towels and let rise in a warm place for 35 minutes. Preheat oven to 425F. Bake until golden brown, 12-to-15 minutes. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Parker House Rolls Categories: Breads, Osg Servings: 1 1 ea Yeast cake 6 tb Sugar 1 3/4 ts Salt 1/4 c Shortening; melted 3/4 c Water; lukewarm 5 c Flour Soften yeast in cooled milk, add salt, shortening, sugar, water. Add flour a little at a time, beating thoroughly after each addition. Turn on lightly floured board, knead until smooth. Roll to 1/3 inch thickness. Cut in rounds 2 inches in diameter, crease middle of each with a knife. Brush 1/2 lightly with butter, fold over, pressing togehter with palm of hand. Place on well oiled baking sheet, let rise until treble in bulk. Bake 15 to 18 minutes 450 F. Source: Miss Nellie Ragen, Selden Grange, Fayette County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Parmesan Break-Away Rolls Categories: Breads Servings: 6 1 cn Refrigerated Biscuits 2 tb Butter 1/8 ts Garlic Salt 1/3 c Parmesan Cheese Preheat sandwich maker. Cut each of the 10 biscuits into 4 pieces. Combine melted butter and garlic salt in one small dish. Measure cheese into a second dish. Dip each piece into melted butter and roll in Parmesan cheese. Set aside until all are ready. Place 5 tiny pieces in each of the eight pockets. Close lid and bake 5 minutes or until biscuits are golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Parmesan Herb Muffins Categories: Muffins, Microwave, Breads Servings: 4 2 c Unbleached Flour 1 tb Sugar 1 1/2 ts Baking Powder 1/2 ts Baking Soda 1/2 ts Sage Leaves, Crumbled 1/2 c Chopped Fresh Parsley 1/4 c Grated Parmesan Cheese 1 1/4 c Butter/Sour Milk 1/4 c Butter/Margarine, Melted 1 lg Egg Heat oven to 400°F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400°F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Parmesan-Pepper Rolls Categories: Breads Servings: 6 2 1/4 c All-purpose flour 2 tb Sugar 2 tb Grated Parmesan cheese 1 ts Salt 1/4 ts Coarsely ground pepper 1 pk Active dry yeast 1 c Very warm water (120 - 130 -deg) 2 Egg whites or 1/4 c -cholesterol free egg subst. 2 tb Vegetable oil Mix 1 1/4 cups of the flour, the sugar, cheese, salt, pepper and yeast in a large bowl. Beat in water, egg whites and oil until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double. Spray 12 muffin cups, 2 1/2 x 1 1/4 inches, with nonstick cooking spray. Stir down batter, beating about 25 strokes. Divide batter among muffing cups. Let rise uncovered 20 to 30 minutes or until batter rounds over tops of cups. Heat oven to 400 deg. Bake 15 to 20 minutes or until golden brown. Source: Betty Crocker's Low Fat, Low Cholesterol Cooking Posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 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) v7.07 Title: Peace Maker Categories: Breads Servings: 4 1 Loaf Italina bread 8 sl Bacon 1/2 pt Shucked Maryland oysters, -drained Flour for sprinkling 2 md Tomatos Salt and pepper to taste 1/2 c Sour cream 1 ts Horseradish Peace Maker Slice bread lengthwise; scoop out soft bread inside to form a shell. In skillet, fry bacon until crisp. Remove and drain. Sprinkle oysters with flour and fry in bacon fat until browned on both sides. Remove and keep warm. Slice tomatos and cook in remaining bacon fat until heated through, about 15-20 minutes. Place cooked bacon, oysters, and tomatos in bread. Cut bread diagonally into slices. Mix sour cream and horseradish and serve as a sauce. Makes 4 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peach Bread Categories: Breads Servings: 6 2 c Flour 3/4 c Brown sugar 2 ts Baking powder 1/2 ts Salt 1/2 ts Baking soda 1/8 ts Ground cloves 2 tb Softened butter 2 c Sliced peaches, drain and -reserve syrup 1/2 c Reserved syrup 2 Eggs 1 c Raisins (optional) Combine dry ingredients. Add butter, peaches, syrup and eggs. Beat 2-3 minutes at medium speed. Add raisins if desired. Pour into buttered 5 x 9 inch loaf pan. Bake at 350 degrees for 60-65 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peach Bread Categories: Breads Servings: 1 3 c Peaches, sliced 6 tb Sugar 2 c Flour 1 ts Baking powder 1 ts Soda 1/4 ts Salt 1 ts Cinnamon 1 1/2 c Sugar 1/2 c Shortening 2 ea Eggs 1 c Pecans, chopped 1 ts Vanilla Blend peaches and 6 T. sugar in blender and process until pureed. (Mixture should yield 2-1/4 c.) Combine flour, baking powder, soda, salt, and cinnamon; set aside. Combine 1-1/2 c. sugar and shortening; cream well. Add eggs and mix well. Add peaches and dry ingredients, mixing until moistened. Stir in nuts and vanilla. Spoon batter into 2 well-greased 9x5x3 inch loaf pans. Bake 325F for 40-45 mins. or until done. Cool 10 minutes in pan, turn out ontorack and let cool completely. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peach Leaf Starter Categories: Breads Servings: 6 1 qt Fresh peach leaves, unpacked 3 c Water 3 Baked potatoes, medium size 1/2 c Yellow corn meal 3 tb Sugar 2 ts Salt Bring water to rolling boil and steep peach leaves in it for 15 minutes. Drain liquid and add enough water to make 3 full cups again. This will have a rather unappetizing green color but don't worry! It will disappear during the fermentation process. Peel hot baked potatoes and put through food mill or sieve. Scald 1/2 cup corn meal in 1 cup of the liquid until it reaches boiling point and thickens. Stir constantly so that it will not become lumpy. Now combine all ingredients in large mixing bowl (do not use metal or plastic). Cover with cheesecloth and set in a warm place (80-85) until well fermented. In warm humid weather this will take about 24 hours. In cool dry weather a few more hours may be required for mixture to become active. Stir every few hours. When it is ready, pour into a large glass jar. Store in refrigerator at about 38 degrees. If necessary stir down a time or two until it stops foaming. It is ready for use when about 1/2 inch of clear liquid has risen to the top. This will take about 2 days. Stir well before using. When this starter has been used down to about 1 cupful, add 3 cups water, 3 medium sized baked potatoes, 1/2 cup corn meal scalded in 1 cup of the water, 3 Tbsp. sugar and 2 tsp. salt prepared as for the first time (peach leaves are not needed). Set in warm place until it becomes very active in about 6 to 8 hours. Store in refrigerator and it will be ready for use the next day. A properly renewed starter improves with age and, once one becomes accustomed to taking care of it, it all becomes automatic. When, for some reason, it cannot be used about twice a week, stir it thoroughly every few days and add 1 tsp. sugar. Scald jar and lid before filling each time. From: Breads and Coffee Cakes with Homemade Starter Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peach Melba Muffins Categories: Muffins, Breads Servings: 12 2 c Flour 1 tb Baking powder 1/2 ts Salt 1/2 c Sugar 1 Egg, beaten 1/3 c Butter, melted 1 c Milk 3/4 c Peaches, chopped 3/4 c Raspberries 1/2 c Sugar 1/3 c Flour 1/4 c Butter Preheat oven to 400 F. Sift the first 4 ingredients together. Stir in the egg, butter and milk, just until moistened. Fill paper-lined muffin tins 1/2 full. Cover with fruit, then remaining batter. Mix the sugar, flour and butter together till crumbly. Sprinkle over your muffins, and bake approximately 20 minutes. Makes 12 muffins. Source: Granny's Muffin House By Susan Ashby Shared By Kaitlin Young MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peachy Bread Categories: Breads, Desserts Servings: 2 2 1/2 c Flour 1 ts Baking soda 1 ts Cinnamon 1/4 ts Ground cloves 1 c Brown sugar -packed 2 c Mixed candied fruit/peels 1/2 c Raisins 1/2 c Dates -chopped 1 c Walnuts -chopped 14 oz Sweetened condensed milk 1 c Prepared mincemeat 16 oz Sliced peaches 1/4 c Apricot nectar In large bowl, combine flour, baking soda, cinnamon, cloves, and brown sugar. Stir in candied fruit, raisins, dates, and walnuts. Add sweetened condensed milk, mincemeat, peaches, and nectar. Combine well. Pour into 2 greased and floured 9 x 5 inch loaf MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peachy Cinnamon Coffee Cake Categories: Desserts, Breads Servings: 9 1 pk Bakery style Cinnamon Swirl -with Crumb Topping Muffin -Mix (Duncan Hines brand) 1 cn (8 1/4 ounces) juice packed -sliced yellow cling peaches 1 Egg Preheat oven to 400 degrees. Grease 8" square or 9" round pan Drain peaches, reserving juice. Add water to reserved juice to make 3/4 cup liquid. Chop peaches. Combine muffin mix, egg, and liquid in medium sized bowl; fold in peaches. Pour batter into pan. Knead swirl packet 10 seconds before opening. Squeeze contents on top of batter and swirl with knife. Sprinkle topping over batter; bake at 400 degrees for 28 to 33 minutes for 8" square pan or 20 - 25 minutes for 9" round pan or until golden brown. Serve warm. Yield: 9 servings. Shared by Allison Cozzi MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Bread Categories: Breads, 1941 Servings: 1 2 c Flour 1/2 c Sugar 4 ts Baking powder 1 c Milk 1 ts Salt 2/3 c Peanut butter Sift flour, measure, and sift with baking powder and salt. Add peanut butter and sugar, working peanut butter into dry ingredients with tips of fingers. Add milk. Mix lightly but thoroughly. Pour into well oiled baking pan. Bake in hot oven (420 F) about 30-35 minutes. Makes 1 small loaf. Jessie Morgan, Hinckley, MN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter French Toast Categories: Breads Servings: 3 3 Egg,slightly beaten 1 ds Salt 2 tb Sugar 3/4 c Milk 1 tb Peanut butter 6 Bread slices,day-old Butter 1. Beat eggs with salt, sugar, milk, and peanut butter until mixture is smooth and well blended. Dip slices of bread in the mixture, coating bread on both sides. 2. Grease a heavy skillet generously with butter and place over high heat until butter sizzles. Brown bread in hot skillet, turning once to brown both sides. Serve warm with syrup or honey. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Rolls Categories: Breads, 1941 Servings: 6 1 Cake compressed yeast 1/4 c Lukewarm water 1 c Milk, scalded 1/2 c Peanut butter 2 Eggs, well beaten 3 1/4 To 4 cups flour 1/4 c Melted shortening 1/4 c Sugar 2 ts Salt 1/4 ts Nutmeg Soften yeast in water. Add milk, sugar, salt, shortening, eggs, nutmeg, and peanut butter. Beat well. Add flour to make a dough barely stiff enough to be kneaded. Knead until smooth on lightly floured board. Cover and let rise until double in bulk; work down. Form into rolls. Place on well-oiled baking sheet. Cover and let rise until treble in bulk. Bake in hot oven (450 F) about 15 minutes. 16 rolls. Mrs. M.M. Farnsworth, Mitchellville, IA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Banana Muffins Categories: Muffins, Breads Servings: 1 2 c Flour;all purpose 1/2 c Brown sugar;lightly packed 1 tb Baking powder 1/4 ts -Salt 1/2 c Peanut butter 2 tb Vegetable oil 2 Eggs 1/4 c Milk 2 Bananas;ripe, mashed A real kid pleaser and a healthy snack, this moist muffin is perfect for peanut butter fans. Preheat the oven to 375F. In a large bowl, mix together the flour, brown sugar, baking powder, and salt. In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas. Stir the wet ingredients into the dry ingredients just until moistened. Spoon the batter into 12 well-greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. MAKES: 12 MUFFINS Source: _The Seasonal Canadian Cookbook_ by Lucy Waverman MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter & Jelly Muffins Categories: Breads, Muffins Servings: 4 2 c Whole Wheat Flour 1/2 c Sugar 1 1/2 ts Baking Powder 1/2 ts Salt 3/4 c Peanut Butter; Crunchy Style 3/4 c Skim Milk 2 Eggs; Small 1/4 c Fruit Preserves Servings: 4 Combine the flour, sugar, baking powder and the salt in a mixing bowl. Cut in the peanut butter with two forks or a pastry blender until the mixture resembles coarse crumbs. Add the milk and eggs all at once, stirring until the flour is moistened. Place 2 Tb of the batter into a greased, fluted or plain muffin cup. Place 1 ts of the preserves in the center of the batter and top with 2 tb more of the batter. Repeat until you have 12 muffins. Bake in a 375 degree F. oven for 15 to 17 minutes. Remove from the muffin cups and cool on a rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Bran Muffins Categories: Muffins, Vegetarian, Breads Servings: 8 1/2 c Whole Wheat Flour 1/3 c Bran 2 ts Baking Powder 1 tb Sugar 1 Egg 1/4 c Peanut Butter 1/2 c Lowfat Milk 1/3 c Peanuts, chopped Combine the flour, bran, baking powder and sugar in a bowl. Add the remaining ingredients and blend. Spoon into oiled muffin tins or paper muffin cups. Bake in a 375-degree oven for 15 to 20 minutes. Makes 8 One Muffin = Calories: 140 Carbohydrates: 12 Protein: 6 Fat: 9 Sodium: 104 Potassium: 184 Cholesterol: 35 Exchange Value: 1 Bread Exchange + 2 Fat Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Banana Bread Categories: Breads Servings: 1 1/2 c Crunchy peanut butter 1/4 c Oil 1/2 c Honey 1 ea Egg 1 c Mashed banana 2 c Whole wheat flour 1 c Wheat germ 1 tb Baking powder 1/2 ts Salt 1/2 c Chopped peanuts (optional) 3/4 c Milk Preheat oven to 350F. Mix peanut butter, oil, honey, egg and mashed banana together well. Combine flour, wheat germ, baking powder, salt and peanuts. Add dry ingredients to peanut butter mixture alternately with milk. Spread batter in a greased and floured loaf pan (9x5x3 inches). Bake for 1 hour, or until bread tests done. Cool in pan for about 5 minutes, then turn out on a wire rack. Makes 1 loaf. Source: "Muffins, Nut Breads and More," by Barbara Kanerva Kyte and Katherine Hayes Greenberg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Bread Categories: Breads Servings: 6 1 pk Yeast 3 c Bread flour 1/4 c Brown sugar, packed 1/2 c Chunky peanut butter (Use -ingredients at room -temperature) 1 1/4 c Very warm water "Forget putting peanut butter on your bread. This loaf actually is filled with real peanut butter goodness. And, wait till you try adding the jelly below. Now, a basic sandwich becomes a favorite bread." Add all ingredients into the pan in the order listed, select white bread and push "Start." And oh yes, we did try that great combination of peanut butter and jelly. Just add 2 Tbsp of grape or strawberry jelly and 2 Tbsp white sugar (omit the brown sugar). It tastes great, however the outside gets a bit well done. But give it a try and turn the lightness control halfway between light and the middle. Chunky peanut butter with raspberry preserves was wonderful. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Bread Categories: Breads Servings: 12 3 md Potato, peeled/chopped 5 c Flour, divided 1/4 c Sugar, brown 2 ts Salt 2 pk Yeast, dry 1/4 c Shortening 1 Egg, beaten 1/2 c Peanut butter, chunky Cook potatoes in boiling water to cover 10 minutes or until tender. Drain potatoes, reserving two cups water (add water to make 2 cups if neces- sary). Reserve potatoes for another use; set potato water aside. Combine two cups flour, sugar, salt, and yeast; mix well. Set aside. Combine potato water and shortening in a saucepan; cook, stirring con- stantly, until shortening melts. Cool to 110 F., and pour over flour mixture. Mix on low speed of an electric mixer until blended. Add egg and peanut butter, mixing until ingredients are well blended. Gradually stir in enough of remaining flour to make a soft dough. Turn dough out on a floured surface, and knead until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm, draft-free place until doubled (about an hour). Punch dough down and halve. Turn each portion out on a lightly floured surface, and roll out to a 14"x7" rectangle; fold and re-roll. Starting with the narrow end, roll tightly as for a jellyroll. Pinch the seams together to seal edges. Place loaves, seam side down, in two well-greased loaf pans. Cover and let rise again until doubled (about 45 minutes). Bake at 375 F. for 40 to 50 minutes. Lucille Carroll Boca Raton, FL per Southern Living magazine MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Muffins Categories: Vegetarian, Breads Servings: 12 2 c Flour, pastry, whole wheat 1 ts Baking powder, low sodium 1 ts Salt 2 tb Safflower oil, unrefined 1/4 c Peanut butter, crunchy or -smooth 1 1/2 c Soymilk 4 tb Molasses 1. Preheat the oven to 350 degrees. Stir the flour, baking powder and salt together. 2. Mix the oil and peanut butter and cut into the flour with a fork or pastry blender until the mixture becomes grainy. 3. Mix the soymilk and molasses and add to the batter. Stir just enough to mix well. Do not beat. 4. Fill the lightly oiled muffin tins or muffin cups two-thirds full. Bake for 12 to 15 minutes. Variation: For Peanut Butter Bran Muffins, substitute one cup of bran for one cup of flour. High Road to Health by Lindsay Wagner and Ariane Spade MM by DEEANNE MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Bread Categories: Breads, Osg Servings: 1 2 c Flour 2/3 c Peanut butter 1/2 c Sugar 1 c Milk 3 ts Baking powder 1 ts Salt Sift flour, baking powder, salt and sugar together. Add peanut butter to milk and mix well, then add this to the dry ingredients, beat thoroughly and bake in well greased load pan in slow oven 45 - 50 minutes. It it better when day old. NOTE: Slow oven is 300 - 350 F. Source: Florence L. Houston, Massie Grange, Warren County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peanut Putter Biscuits Categories: Breads Servings: 9 2/3 c Milk 1/4 c Peanut butter 2 c Biscuit mix 3 Bacon slices* * - cooked crisp, drained, and crumbled. 1. Preheat oven to 400'F. 2. Place milk and peanut butter in a deep bowl or blender container and beat at high speed until smooth and well blended. Combine biscuit mix and bacon; stir lightly. Add milk and peanut butter mixture all at once and stir with a fork until dough clings together. Turn out on a lightly floured board and knead gently a few times, then pat out to about 3/4" thickness. Cut into 2" rounds. Bake on an ungreased cookie sheet for 10-15 minutes, or until lightly browned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pear Tea Ring Categories: Breads Servings: 25 2 c Dried Pears, snipped (1/2 -pound) 1 1/2 c Raisins, dark or golden -or- -Dried Currants (1/4 pound) 3/4 c Dried Figs, snipped (1/8 -pound) 3/4 c Walnuts, chopped 2 c Water 1/3 c Brandy -or- Unsweetened -Apple Sauce 1 pk (or 1 tablespoon) Active Dry -Yeast 1/4 c Warm Water (110 to 115 -degrees) 1/3 c Vegetable Oil 1/3 c Sugar 3/4 ts Ground Cinnamon 3 3/4 To 4 c Whole Wheat Flour Combine the pears, raisins (or dried currants), figs, walnuts, 2 cups water and brandy (or unsweetened apple juice) in a bowl. Let stand overnight or at least 3 hours. Dissolve the yeast in the warm water. Add the oil, sugar and cinnamon. Blend in the dried fruit and nut mixture. Stir in enough flour to make a stiff dough. Beat well. Spoon the dough into a 10-inch tube pan or Bundt pan. Let rise in a warm place 1 to 1-1/2 hours, or until almost doubled. Bake in a 400-degree oven for 30 to 40 minutes. Cool in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack. When cooled thoroughly, wrap in aluminum foil and store for at least 3 days before serving. Cake may be kept in an airtight container in a cool place for several weeks before use. Serves 25 One Serving = Calories: 190 Carbohydrates: 34 Protein: 4 Fat: 6 Sodium: 3 Potassium: 249 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pecan & Red Onion Bread Categories: Breads Servings: 6 1/4 c Warm water (120 to 130 -degrees) 1 pk Yeast 1 c Plus 1 tablespoon warm milk -(120 to 130 degrees) 1/4 c Butter, room temperature 1 1/2 ts Sugar 1 1/2 ts Salt 3 c Flour 1/2 c Chopped fresh red onion 3/4 c Chopped pecans or walnuts. Use all ingredients at room temperature. Ensure you kitchen is between 70 and 80 degrees. Use a large heavy bowl (about 4 quarts) for mixing. Pick a counter in your kitchen that will allow you to knead the dough easily. Pour 1/4 cup of warm water into the bowl, then add the package of yeast. Stir for a couple of minutes until it's completely dissolved. Stir in the milk and butter, the sugar and salt. Keep stirring until the mixture is very evenly mixed. Stir the flour in very slowly, about one cup at a time. Use a little extra effort to keep everything very smooth. Add the onions and nuts, stirring as you go. Beat until the dough is very smooth and elastic. Dough should be stiff. Mix for five to ten minutes. Turn dough out onto a well floured board. Flour your hands and start kneading. Fold the dough in half. Push down and away from you. Turn it a quarter turn, fold it in half again. Don't be afraid to push down hard. The harder you work the dough, the better texture your bread will have, and the better it will rise. Push, turn, and fold it over and over again. If your dough is sticky, add a few sprinkles of flour. If it is too dry, add a few sprinkles of water. The temperature of your room will affect the amount of flour and liquid needed. Knead the dough 10 to 15 minutes, to form an even elastic consistency. Put the dough in a lightly greased bowl, and grease the top lightly. Cover the bowl with a clean dish cloth and place it in a warm dark place with no drafts; your oven (not on) is a good place. Let the dough rise until it is double in size (about 1-1/2 hours). Take the dough out of the bowl and punch it down. Knead it lightly for a few seconds. Divide it into two portions and shape each into a loaf shape. Put each into a greased loaf pan (8 x 4 x 2 inch). Cover the pans and put them back wherever you let the dough rise, and let it double in size again. It should take about 45 minutes. Place loaf pans into a 350 degree preheated oven and bake until brown; about 40 to 45 minutes. Remove the loaves from the pans and place on a wire rack to cool. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pecan Banana Bread Categories: Breads Servings: 1 1 3/4 c Whole wheat pastry flour 1/2 c Maple syrup 1 ts Baking powder 1/4 ts Baking soda 1/2 c Butter 2 Ripe bananas, mashed 1/2 c Pecans, coarsely chopped 1 ts Grated lemon peel 2 Eggs, slightly beaten In a large bowl, mix first 5 ingredients with fork; then use knives to cut in butter until mixture looks crumbly. With fork, stir bananas, pecans, lemon peel, and eggs into flour mixture, until flour is just moistened. Spoon batter into lightly oiled 9" x 5" loaf pan. Bake at 350 degrees for 40-50 minutes or until toothpick comes out clean. Cool at least 10 minutes before slicing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pecan Cinnamon Muffins Categories: Muffins, Breads Servings: 4 1 1/2 c Unbleached Flour, Sifted 1/4 c Sugar 1/4 c Brown Sugar, Packed 2 ts Baking Powder 1/2 ts Salt 1/2 ts Ground Cinnamon 1 lg Egg, Slightly Beaten 1/2 c Vegetable Oil 1/2 c Milk 1/2 c Chopped Pecans Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full. Bake in 400°F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Serving Hint: Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pecan Rolls Categories: Breads, Osg Servings: 1 1 c Milk; scalded 1/4 c Sugar 1/3 c Butter 2 ea Yeast cakes Brown sugar Pecans 1 1/2 ts Salt 2 ea Eggs; beaten 1/2 c Water; warm 4 c Flour Mix hot milk, sugar, salt and butter together, cool to lukewarm temperature. Soften yeast in lukewarm water, add liquid. Add beaten eggs and stir in flour. Beat thoroughly. Use enough flour to make a soft dough. Knead until smooth. Place in greased bowl, let rise to double its size. Punch down and let rise again. Roll out in blong sheet, spread with melted butter, brown sugar and pecans, roll as for jelly roll and cut about 1 inch thick. Prepare bread pan by putting 3 T. butter and adding brown sugar to 1/4 inch thickness. Press nuts into sugar, place rolls, cut side down in pan. Cover, let rise double in bulk. Bake 25 minutes. Note: No temperature given. Assume moderate 375 F. oven. Source: Alice Swisher, Little Kyger Grange, Gallia County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pecan Sticky Buns Categories: Breads Servings: 2 2 pk Active dry yeast 1/2 c Warm water (105 to 115F) 1 1/4 c Buttermilk 2 Eggs 5 1/2 c All purpose flour 1/2 c Soft butter or margarine 1/2 c Sugar 2 ts Baking powder 2 ts Salt FILLING: 2 tb Soft butter 1/2 c Sugar 2 ts Cinnamon 1/2 c Melted butter 1/2 c Firmly packed brown sugar 1 c Chopped pecans SWEET DOUGH: Dissolve yeast in warm water in a large mixing bowl. Add buttermilk,eggs, 2 1/2 cups flour, butter, sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead 5 minutes, or about 200 turns on a lightly floured board. Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tbsp soft butter and sprinkle with 1/4 cup sugar and 1 tsp cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices. Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan,leaving a small space between slices. let rise until doubled. Bake in a preheated 375 F oven for about 30 minutes. Invert pans onto serving plates. Makes 2 dozen. Origin: Hearth and Home Companion Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pennsylvania Dutch Corn Fritters Categories: Amish, Breads Servings: 6 1 Egg, separated 1 ts Granulated sugar 3/4 c Frozen whole-kernel corn, -thawed 1/4 c Canned cream-style corn 3 tb All-purpose flour 1 tb Chopped chives 1/8 ts Each salt and pepper 2 tb Vegetable oil In medium mixing bowl beat together egg yolk and sugar. Using wooden spoon, stir in kernel and cream-style corn, flour chives, salt and pepper; mix well. In small mixing bowl, using electric mixer, beat egg white until stiff but not dry; gently fold into corn mixture. In 10-inch skillet heat oil over medium-high heat; drop batter by 1/4 cup measures into skillet, forming 6 equal fritters. Cook until fritters are golden on bottom, about 1 minute; using pancake turner, turn fritters over. Cook until golden on other side, about 1 minute longer. Makes 6 servings of 1 fritter each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pepper Biscuits Categories: Breads Servings: 16 2 1/2 c Flour 1 tb Baking powder 1/2 ts Salt 1 tb Coarse black pepper 1/2 ts Baking soda 3/4 c Shortening 1 c Buttermilk (1 tb lemon/milk) Suggestions: substitute 1 tbsp chopped fresh sage (1 tsp dry) for the pepper, or use 1/4 cup grated cheese. These freeze well. Reheat and serve warm. Preheat oven to 450F. Stir together 2 cups of flour with baking powder, salt, pepper, and baking soda into a bowl. Cut in the shorting with a pastry blender or fork. Add the buttermilk (or milk soured with lemon juice) to make a soft dough, mixing just until the dough holds together. Flour your hands. Pull off a piece of dough the size of a biscuit and dip the wet edge into the extra flour. Then roll or pat into a biscuit. Place, slightly touching, on a lightly greased baking sheet. Bake until golden brown about 8 minutes. Source: New Southern Cooking by Nathalie Dupree Shared by Elizabeth Rodier 6/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pepper Spice Bread Categories: Breads Servings: 6 1 pk Yeast 3 c Bread flour 1/2 ts Salt 1/4 c Sugar 1/4 c Nonfat dry milk powder 1/4 c Soft butter 1 Egg 2 tb Honey 2 tb Corn syrup 1/4 c Nuts (we used pecans) 1/2 ts Freshly ground black pepper 1 ts Whole anise seed 1/4 ts Cinnamon 1/4 ts Allspice (Use ingredients at -room temperature.) 3/4 c Very warm water "It's spicy (not hot). It's full-bodied. It's a light brown loaf with a really unusual flavor. Why not see if your friends can guess the ingredients. You're sure to love the zesty taste. Put all ingredients into the pan in the order listed, select white bread and push "Start." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peppery Cheese Bread Categories: Breads Servings: 1 1 pk Dry yeast 1 c Warm water (105-115 deg.) 2 c All purpose flour 1 c Cake flour 1 ts Salt 2 tb Olive oil 1/2 c Grated Parmesan cheese 1 ts Coarsely ground pepper (Makes 1 loaf.) Sprinkle yeast over water in small bowl; stir to soften. Let stand until dissolved, about 5 minutes. Combine 2 cups all purpose flour, cake flour and salt in large bowl. Stir in yeast mixture and oil. Knead on floured surface until smooth and resilient dough forms, about 10 minutes, adding more flour if dough is sticky. Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Line baking sheet with parchment. Punch dough down. Knead in cheese and pepper on lightly floured surface. Divide dough into 3 equal pieces. Roll between hands and surface into 14-inch ropes. Working on prepared sheet, braid ropes together beginning in center and working toward each end. Tuck ends under and pinch to seal. Cover with towel. Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour. Position rack in lower third of oven and line with baking tiles.* Preheat oven to 400 deg. for 30 minutes. Brush loaf with cold water. Slide loaf and parchment onto baking tiles. Bake 10 minutes. Mist oven with cold water, using spray bottle. Bake 10 minutes longer. Mist again. Continue baking until loaf is golden brown and sounds hollow when tapped on bottom, about 25 minutes. Cool on rack. This bread is best served the same day it is baked. *If unavailable, bake bread on parchment paper-lined baking sheet. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Peppery Corn Bread Bites Categories: Breads Servings: 12 1 pk (7 1/2 to 12 ounces) -cornbread muffin mix 3/4 c (3 ounces) shredded sharp -cheddar cheese 1 1/2 ts Cracked black pepper I forget what kinds of recipes you like. Here are a couple of easy looking cornbread recipes from a new book a friend gave me. From: Working Mother 29-Minute Meals Preheat oven to 425 deg.F. Grease 8-inch square baking pan. Prepare corn bread mix according to package directions, adding cheese to batter. Pour batter into prepared pan; sprinkle evenly with black pepper. Bake for 15 minutes, or until golden brown and toothpick inserted into center comes out clean. Cut corn bread into squares. Makes about 12 squares. Per square: 160 calories, 4 g protein, 6 g fat, 21 g carbohydrate, 27 mg cholesterol, 348 mg sodium. This one also looks good. From same book as above. Herbed Corn Bread Bake this savory cornbread in the morning and serve at room temperature--or if desired, reheat it briefly before serving. 2 boxes (8 1/2-ounce size) cornbread or corn muffin mix 1/2 cup cottage cheese 1/4 cup minced parsley 1/4 cup snipped fresh chives or scallions 1. Preheat oven to 350 deg.F. Grease several corn-stick molds or two 8 inch square baking pans. Set aside. 2. Prepare mixes according to package directions, adding cottage cheese, parsley and chives to batter. Spoon into prepared molds. Bake for 12 to 15 minutes, or until lightly browned (corn bread baked in square pans will take about 25 minutes). Makes 12 servings. Per serving: 179 calories, 4 g protein, 5 g fat, 28 g carbohydrate, 1 mg cholesterol, 455 mg sodium. My Note: Even if you dislike cottage cheese, when cottage cheese is baked into breads and the like it looses its cottage-cheese-ness ;-) and just tends to make the breads moist. Also, you could probably add smidgens of other herbs to this last bread... tiny bits of basil or oregano or thyme, to give it just a hint of herby flavor. Take care, Kyosho MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pets De Soeurs (Cinnamon Rolls) Categories: Acadian, Breads, Desserts Servings: 1 MMMMM------------------------------CRUST----------------------------------- 3 c Flour 2 tb Baking powder 1 ts -Salt 1 ts Sugar 1/2 c Lard 1 c Milk MMMMM-----------------------------FILLING---------------------------------- 2 tb Butter; softened 1 c Brown sugar 1 ts Cinnamon 1 c -Water To quote the author Marie Cormier-Boudreau, "These pastries which resemble cinnamon rolls, have been made throughout Acadia for many, many years. Although they are usually given the colourful name Pet de Soeurs (literally nun's fart), they are also be called (sic) Rosettes, Rondelles, Hirondells, Bourriques de veilles, Bourriques de soeurs or Bourriques de viarges (Rosettes, Slices, Swallows, Old Women's Belly Buttons, Nun's Belly Buttons and Virgin's Belly Buttons." Sift the dry ingredients together. Blend in the lard to form a coarse mixture. Gradually add the milk until a soft dough is formed. Roll the dough until it is fairly thin, although it should be thicker than a regular pie crust. Butter the dough with soft butter, cover with 1/4 inch of brown sugar and sprinkle with cinnamon. Roll the dough up like a jelly roll and slice into circles about 1/2 inch thick. Pour water into a casserole dish. Put the sliced dough into the casserole and bake at 375F for about 30 minutes or until the pets de soeurs are golden brown. VARIATION: Cranberry jam may be substituted for the sugar and the cinnamon. SOURCE: _A Taste of Acadie_ by Marie Cormier-Boudreau posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pictou County Oatcakes Categories: Breads, Scottish Servings: 1 2 c Oatmeal 1 c Flour 1 c Brown sugar 1 ts -Salt 3/4 c Shortening 1/4 ts Baking soda 1/4 c -boiling water Combine dry ingredients and cut in shortening. Dissolve baking soda in the boiling water and add, continuing to mix with a knife. Mold with the hands and shape into a long wedge. Slice off and bake in a 400F oven for 10 minutes. This recipe comes from the county where the Scots first landed in Canada (and where my dad was born.) To quote the author, "Our Scottish ancestors used "real" oatmeal when they made their favorite oatcakes. However sugar did creep in, as indicated by this 75 year old recipe. (The book was published in 1971 so the recipe would be from the year 1894.) Source: _Out of Old Nova Scotia Kitchens_ posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pierogi (Dough Pockets) Categories: Breads Servings: 8 4 c Flour 4 md Eggs 1 ts Salt 1 c Water Pierogi (Dough Pockets) Oil Place flour in a bowl or on a kneading board. Mix eggs, salt and water, beating slightly. Add mixture to flour and knead until the dough is firm. Divide dough in half or quarters and cover with warm bowl or towel and let dough rest for 10 to 20 minutes. Take a piece of dough and roll it out thin on a floured board. Cut circles (approximately 5 inches in diameter) with a cookie or biscuit cutter. Place small amout of desired filling in the center of dough, fold in half, firmly pressing edges together. Repeat until all dough and filling has been used. Fill large pot with water (approximately 3 inches from the top), add a pinch of salt and about 2 ounces of oil. Bring water to a boil and, while keeping water boiling, gently place pierogi in boiling water. Pierogi will rise to the top. Cook about 5 minutes. Remove gently with a skimmer or slotted spoon and place in a flat roasting pan containing about 1 inch of oil. Allow to cool, remove and place on a cookie sheet or platter till cold. Note: Add water to pot as needed. If water should get starchy (milky), discard and start over with a pot of fresh water. When pierogi is cold, place in a plastic bag and store in refrigerator or freezer until ready to use. Do not stack or pack tightly. When heating pieogi, use large frying pan and saute (with butter, salt pork or bacon in combination with onions or mushrooms) until heated through. Serves 8 to 12. Serve with sour cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pimiento Cheese Bread Categories: Breads Servings: 6 *INGREDIENTS* 3 tb All-purpose flour 2 tb Butter or margarine, melted 1 tb Sugar 1 ts Salt 1/2 ts Ground marjoram 1/4 ts Ground thyme 1 c Milk 1/2 c Sharp cheddar cheese (1-1/2 -oz) 1/4 c Pimiento, finely chopped 1 pk Dry yeast 2 tb Warm water (105 to 115 -degrees) 3 3/4 c All-purpose flour (3-1/4 to -3-3/4 cups) 1 tb Butter or margarine, melted *DIRECTIONS* Combine first 6 ingredients in a medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture is thickened and smooth. Remove from heat; add cheese and pimiento, stirring until cheese melts. Cool mixture to lukewarm (105 to 115 degrees). Dissolve yeast in warm water; add to cooled cheese mixture. Gradually add 3 cups flour, beating at medium speed of an electric mixer until dough is smooth. Stir in enough remaining flour to form a stiff dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 to 10 minutes). Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour, or until doubled in bulk. Punch dough down, and shape into a loaf. Place in a greased 9x5x3-inch loafpan. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Brush top with 1 tablespoon melted butter. Bake at 350 degrees for 35 to 40 minutes or until loaf sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack. Yields 1 loaf. Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986. Shared by: June Hoffman, 7/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pineapple Bran Whole Wheat Muffins Categories: Muffins, Breads Servings: 12 1 c Whole Wheat Flour 1 tb Baking Powder 1/4 ts Salt 1 1/2 tb Brown Sugar 1 Egg 1 c 100% All-Bran Cereal 1/3 c Skim Milk 1/4 c Vegetable Oil 8 oz Crushed Pineapple W/Juice Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min. or until the cereal has softened. Stir the pineapple, including the juice, into the mixture. Add flour mixture, stirring only until combined. Spoon the batter evenly into a paper-lined muffin tin and bake at 400°F for about 25 min. Serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pineapple-Carrot Coffee Ring Categories: Breads Servings: 16 1 pk (or 1 tablespoon) Active Dry -Yeast 1/4 c Warm Water (110 to 115 -degrees) 1 Egg 2 tb Honey 1 c Unbleached White Flour 8 oz Can Crushed Pineapple, in -its own juice 1 c Carrots, grated (2 medium) 1/4 c Raisins, dark or golden 1/4 ts Salt 1/2 ts Ground Cinnamon 1/4 ts Ground Nutmeg 1/4 c Sunflower Seeds 1 1/2 c Whole Wheat Flour 1/2 c Bran 2 tb Vegetable Oil Keywords: Breakfast Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the yeast. Combine the egg, honey, yeast mixture, unbleached white flour and pineapple in a mixing bowl. Beat well. Let stand in a warm place for 30 minutes covered with a wet towel. Add the carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil. Blend well. Spoon the dough into a lightly-oiled 10-inch tube pan. Let rise until doubled in a warm place for 60 minutes. Bake in a 350-degree oven for 25 minutes, or until browned. Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack. Serves 16 One Serving = Calories: 130 Carbohydrates: 22 Protein: 4 Fat: 4 Sodium: 41 Potassium: 174 Cholesterol: 17 Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pineapple-Macadamia Nut Bread Categories: Breads Servings: 18 4 Eggs 1 c Sugar 1/2 c Oil 3/4 c Pineapple juice 1/2 c Canned crushed pineapple * 1 tb Baking powder 3 c Flour 1/2 c Chopped macadamia nuts *Note: Pineapple should be with juice. Combine eggs, sugar, oil, juice and pineapple. Mix well. Sift baking powder with flour and mix into pineapple mixture. Fold in nuts. Pour into greased waxed-paper-lined 9- x 5-inch loaf pan and bake at 350F about 50 minutes. Or fill greased muffin pans 3/4 full and bake 25 minutes. Makes 1 loaf or 18 muffins Created by: Coco Palms, Kauai, Hawaii (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Piney Woods Hush Puppies Categories: Breads Servings: 48 2 1/2 c Yellow Corn Meal 1 ts Soda 1 ts Salt 2 tb Granulated Sugar 2 tb All-Purpose Flour 1 tb Baking Powder 1 Egg, Beaten 2 c Buttermilk 1 1/2 c Cooking Oil (About) Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up in spoon. If it is too soft, add more cornmeal. Drop by molded Tablespoon into 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pioneer Bread Categories: Breads Servings: 1 1/4 To 1/2 cup warm water 3 tb Sugar 1 pk Active dry yeast 1 Egg, beaten 3 tb Butter or margarine, melted -and cooled 1 3/4 c All-purpose flour 1/3 c Cornmeal 1 ts Salt Food processor recipe ... Makes 1 loaf Vegetable oil or melted butter or margarine Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Blend egg and butter into yeast mixture. Fit processor with steel blade. Measure flour, cornmeal and salt into work bowl. Process on/off to mix. Add yeast mixture to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly greased surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour. Punch down dough. Shape into loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Brush with oil. Let stand in warm place until doubled, about 1 hour. Heat oven to 400 F. Bake until golden and loaf sounds hollow when tapped, 25 - 30 minutes. Remove immediately from pan. Brush crust with oil, if desired. Cool on wire rack. Food Processor Bread Book From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Piroshiki for Bread Makers Categories: Breads Servings: 5 5 1/2 oz WATER (165 ML) 1 1/2 c BREAD FLOUR 1 tb NONFAT DRY MILK POWDER 2 tb SUGAR 1 ts SALT 1 tb BUTTER 1 1/2 ts DRY YEAST MMMMM-----------------------------FILLING---------------------------------- 3 1/2 oz MINCED MEAT 1 ONION, SMALL AND CHOPPED 2 HARD BOILED EGGS 1 oz PEAS 1 1/4 oz BUTTER REMOVE DOUGH FROM BREAD MAKER; COVER WITH WRAP AND SIT FOR 20 TO 30 MINUTES. CUT INTO 10 PORTIONS AND ROLL EACH BY HAND INTO A SMALL BALL. COVER WITH A CLEAN CLOTH AND LET THEM SIT FOR 15 MINUTES. FRY ONION WITH BUTTER AND MINCED MEAT AND COOK STILL ADDING BOILED EGGS, AND PEAS. SEASON WITH SALT AND PEPPER. ROLL EACH PIECE OF DOUGH INTO OBLONG SHAPE WITH A ROLLING PIN. PUT THE FILLING ON THE DOUGH, AND FOR PIROSHIKI WITH WATER ON THE EDGE. PLACE FORMED DOUGH ON A GREASED OVEN TRAY. SPRAY ENOUGH WATER AND LET DOUGH RISE IN THE OVEN SET AT YEAST-RISING TEMPERATURE FOR 30 TO 40 MINUTES. DEEP FAT FRY AT 350 DEGREES UNTIL GOLDEN BROWN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pistachio Olive Bread Categories: Breads Servings: 1 1 1/2 c Flour 1 tb Sugar, (Optional) 2 1/2 ts Baking Powder 1/2 ts Salt 3/4 c Milk 1/4 c Olive Oil 2 Eggs 1/3 c Pistachios, Chopped 3 tb Greek Olives, Pitted, Chopped Makes 1 medium loaf Preheat oven to 350°F. Grease and flour an 81/2" loaf pan. In a medium sized bowl stir and toss together the flour, sugar (if used), baking powder and salt. Set aside. In a sm,all bowl whisk together the milk, oil and eggs until smooth. Stir in the pistachios and olives. Add to the combined dry ingredients and stir just until blended. Spread evenly in the prepared pan. Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, about 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Source: Williams-Sonoma Kitchen Library, Muffines & Quick Breads MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pita Bread Categories: Breads Servings: 14 5 c Bread flour (or more) 3 tb Sugar 2 ts Salt 2 pk Dry yeast 2 c Water 1/4 c Oil or shortening Cornmeal Combine 2 cups flour, sugar, salt and yeast in large bowl of electric mixer and blend well. Heat water and oil in small saucepan until very warm (120 to 130F). Add warm liquid to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand stir in 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl. On floured surface knead in 1/2 to 1 cup flour until dough is smooth and elastic with blisters under surface, about 10 minutes. Place dough in greased bowl, cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in bulk, about 1 1/2 hours. Punch down dough, divide in 2 parts, then mold into balls. Allow to rest on counter, covered with inverted bowl, 15 minutes. Divide dough in 14 equal pieces and shape into balls. On lightly floured surface, roll each ball into 7-inch circle about 1/8-inch thick. Place circles about 2 inches apart on cornmeal-sprinkled baking sheets. Cover and let rise in warm place about 30 minutes. Bake at 450F 8 to 10 minutes, or until edges turn light golden brown. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pita Bread Categories: Breads Servings: 10 2 lb Wholewheat flour 2 ts Salt 1/2 tb Dry yeast 2 ts Brown sugar 1 1/4 pt Warm water Combine the flour & salt in a large bowl. Mix yeast & sugar with a quarter of warm water. Leave till it becomes frothy. Pour into flour mixture. & gradually add enough water to make a soft but not sticky dough. Cover with a damp cloth & leave to stand for 10 minutes. Knead lightly on a floured surface. Divide dough into 10 equal portions, knead each one slightly. Roll each portion into an oval about 8" X 5". Place on a lightly floured baking tray. Brush tops lightly with oil & let rise for 1 hour. Bake in a 475F oven for 12 to 15 minutes. As soon as they are removed from the oven, brush very lightly with a little water & cool on a wire rack. "Entertaining with Cranks" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pita Bread Categories: Breads Servings: 8 2 1/2 c Lukewarm water (115F) 1 ts Sugar 3 1/2 ts Active dry yeast 1/2 ts Salt 5 1/2 c White or whole wheat flour Place water and sugar in large bowl and stir. Add yeast and stir slightly. Let rest for 5 minutes. Mix in salt and flour gradually, starting with 3 1/2 cups flour then adding the rest. More or less water may be required, depending on the brand of the flour. Use enough flour to prevent dough from clinging to bowl. Knead well for 5 minutes. Place a little vegetable oil on palms of hands and smooth all over to prevent crusting. Cover with plastic, then a cotton towel, and allow to rest for 1/2 an hour. Set oven at 500F. Divide dough into 8 balls. Roll out each ball into 1/4-inch thickness. Let rest covered for 20 minutes on generously floured table or counter top. Bake on ungreased cookie sheets for 5-8 minutes or until lightly browned. The higher the oven temperature the better the results. May be kept in a plastic bag in the refrigerator for several days or may be frozen. To warm pita, place the round on the rack in the oven at 300F for 1-2 minutes. Shared by Rita Taule, Prodigy ID# BTVC62A. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pizza Dough Categories: Breads, Pizza Servings: 6 1 pk Active dry yeast 3/4 c Warm water 1/2 ts Sugar 1/2 ts Salt 2 tb Olive or vegetable oil 2 c All-purpose flour Dissolve the yeast in the water. Stir in sugar, salt, oil and one and 3/4 cups of the flour. Turn onto a well-floured board and knead until smooth and elastic. This should take about five minutes. Knead in enough of the remaining flour to prevent sticking. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pizza Dough Categories: Pizza, Breads Servings: 6 3/4 c Warm water (110-115 degrees) 1 pk Active dry yeast 3 To 3-1/2 C flour 1/4 c Olive oil 1/2 ts Salt 1/2 ts Sugar Ok, let's start with the basics here...pizza dough. For this recipe there are only a few pieces of equipment you will need to have. Youll need a large mixing bowl and a wooden spoon (make sure it's a WOODEN spoon!). Begin by warming the mixing bowl by running warm water into it. It is important that the bowl be warmed for proper rising of the dough. Pour the water into the bowl and sprinkle in the yeast. Stir gently with fork until yeast is dissolved and mixture is a light beige in color. Add the olive oil, sugar and salt and stir gently until well mixed. Slowly add the flour, one cup at a time and mix into the liquid with wooden spoon. When the dough begins to pull away from the side of the bowl, flour your counter area and begin to knead in remaining flour. ONLY ADD AS MUCH FLOUR AS IS NEEDED TO MAKE THE DOUGH WORKABLE. When the dough is no longer sticky, STOP working the dough! Overworking the dough will tend to make it tough after cooking. Place dough back into the mixing bowl and allow it to rise for at least one hour. The dough should now be ready for use. This dough is designed for "thick" crust or deep dish pizza but will work just as well for stuffed pizza. A few tips for making dough...you can use a food processor or mixer to make the dough but you will find it is better (not to mention easier) to work the dough by hand. DO NOT use water above 115 degrees as this may kill the yeast. You can get by with a one hour rise of the dough but to eliminate the yeast flavor it is best to allow the dough to go through several rises. After an hour or so punch into the middle of the dough to cause it to "fall", repeat this process two or three times before rolling (or spreading if you're talented <g>) the dough. Be careful how much you "work" the dough, the goal is MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Plain Muffins Categories: Breads, Muffins Servings: 6 2 c Flour 4 tb Sugar 3 tb Melted shortening 1 c Milk 3 ts Baking powder 1/2 ts Salt 1 Egg, well beaten Sift flour, measure, and sift with baking powder and salt. Combine egg, shortening, milk, and sugar. Add dry ingredients. Beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425° F) 15-20 minutes. 10 servings. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Plain Muffins I Categories: Breads, Muffins, 1941 Servings: 6 2 c Flour 4 tb Sugar 3 tb Melted shortening 1 c Milk 3 ts Baking powder 1/2 ts Salt 1 Egg, well beaten Sift flour, measure, and sift with baking powder and salt. Combine egg, shortening, milk, and sugar. Add dry ingredients. Beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425 F) 15-20 minutes. 10 servings. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Plain Muffins Ii Categories: Breads, Muffins, 1941 Servings: 6 2 c Ready-mixed flour 3 tb Melted shortening 4 tb Sugar 1 c Milk 1 Egg, well beaten Sift prepared flour, measure, and sift. Combine egg, shortening, milk, and sugar. Add sifted flour and beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425 F) 15-20 minutes. 10 servings. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Plains Special Spoon Bread Categories: Breads Servings: 8 1 tb Butter 1 c Cornmeal,white,stone-ground 1 ts Salt 2 ts Sugar 2 c Water,boiling 1 c Milk,at room temperature 3 Eggs 3 tb Butter,melted 1 ts Baking powder 1. Place the 1 tablespoon butter in a 2- or 2-1/2-quart nonmetal deep baking dish and place dish in oven. Set oven temperature to 400'F. 2. In a saucepan combine cornmeal, salt, sugar, and boiling water. Cook, stirring over low heat, until thick and smooth. Remove from heat and slowly add milk, stirring. Add eggs one at a time, beating well after each addition. Stir in melted butter and baking powder and beat until batter is well blended. 3. Remove heated baking dish from oven and rotate to distribute butter evenly over bottom and sides. Pour in batter and bake in preheated oven until firm, about 45 minutes. 4. Serve hot from the baking dish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Polka Dot Quick Bread Categories: Breads, Cheese Servings: 4 2 c Cranberries, Fresh Or Frozen 1 c Milk 1 lg Egg, Slightly Beaten 1/4 c Butter, Melted 1 tb Orange Peel, Grated 2 c Unbleached Flour 1 c Sugar 1 tb Baking Powder 1/2 ts Salt 1 1/2 c Cheddar, Shredded 1/2 c Walnuts, Coarsely Chopped Preheat the oven to 350°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) v7.07 Title: Poor Knights Fritters Categories: Breads Servings: 2 4 Slices white bread Butter Jam 2 Eggs Sugar Make two jam sandwiches with bread, butter and jam. Beat eggs (add a little milk if liked). Dip sandwiches in egg to coat well. Fry in butter in a cast iron frying pan. When golden brown both sides, toss in sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Popcorn Muffins Categories: Breads, Muffins, 1941 Servings: 6 1 1/2 c Flour 3/4 c Ground popped corn 3 ts Baking powder 1 ts Salt 1 tb Sugar 2 tb Melted shortening 1 c Milk 1 Egg, well beaten Sift flour, measure, and sift with baking powder, salt, and sugar. Add milk, popped corn, egg, and shortening. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (435 F) 25 minutes. 6 servings. Grace Viall Gray, Glen Ellyn, IL. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Popovers Categories: Breads, 1941 Servings: 6 2 Eggs, well beaten 1/2 c Milk 1/2 c Water 1 c Flour Salt Combine eggs, salt, and sifted flour. Add water slowly and beat mixture vigorously, using egg whip. Add milk, and continue beating until batter is smooth and bubbly. Pour batter into smoking hot, well-oiled gem pans. Bake in hot oven (430 F) 40-60 minutes or until light and dry. 6 servings. Florence Taft Eaton, Concord, MA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Popovers Categories: Breads Servings: 6 1 c All-purpose flour 1/2 c Whole-wheat flour 1 1/2 c Skim or 1% milk 4 Egg whites 1 Egg, whole 1/2 ts Salt 1 Non-stick cooking spray *3/4 cup nonfat egg substitute can replace egg white and whole egg. Combine flours, milk, eggs and salt, beat just until smooth with electric mixer. Spray muffin tins with nonstick spray and heat in 450 degree F oven for 3 minutes. Remove muffin tins and fill 2/3 full with batter. Bake at 450 degrees F for 30 minutes. Reduce temperature to 300 degrees F and bake an additional 10 to 15 minutes. Prick with a fork to allow steam to escape. Serve hot with jelly or jam. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Popovers Categories: Breads Servings: 6 1 1/2 c Milk 8 Egg 1 1/2 c All purpose flour Pinch -salt 1/4 c Melted butter Preheat oven to 450 deg. Generously butter six 1-cup molds or muffin tins. Combine milk and eggs in large bowl and whisk to blend. Add flour and salt and mix well. Add butter and blend. Distribute batter evenly among molds. Bake 20 minutes. Decrease oven temperature to 350 deg. and bake an additional 20 minutes; do not open oven during cooking time. Serve immediately. (For smaller popovers, bake batter in twelve 1/2-cup molds or muffin tins.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Poppy Seed Oatmeal Bread Categories: Breads Servings: 16 1 c Flour, All-Purpose 1 c Flour, Whole Wheat 1 1/4 c Oatmeal, Quick Cooking 1 tb Baking Powder 1/4 ts Salt 2 ts Poppy Seeds 1 1/2 c Buttermilk 1/4 c Honey, Liquid 1 Egg 1 ts Butter, Melted In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking powder, salt and poppy seeds. In separate bowl, whisk together buttermilk, honey and egg. Add all at once to dry ingredients; mix quickly, just until combined. Spoon batter into greased 8 x 4 in (1.5L) loaf pan. Brush top with melted butter. Bake in 350°F oven for 45 to 50 minutes or until cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes in pan. Turn out onto wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Poppy Seed Loaf Categories: Breads Servings: 6 1 c Poppy seeds 1 c Milk 1 1/2 c Sugar 2 c Flour 1/2 lb Butter 2 ts Baking powder 4 Egg whites, beaten until -foamy Mix together poppy seeds and milk and leave in dish for 2 hours. Mix other ingredients in order given. Bake 325 degrees for 1 hour in large greased loaf pan. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Poppy-Seed Rolls Categories: Breads, Osg Servings: 1 1 ea Yeast cake; fresh 2 c Milk; scalded 4 tb Fat 4 tb Sugar 1 ts Salt 4 c Flour; bread Scald milk, add fat and sugar. Cool to lukewarm. Add yeast dissolved in a little warm water. Add salt and part of flour. Beat until it forms bubbles. Add rest of flour and knead into soft dough. Let rise. Shape into rolls, let rise again. Bake partly through, remove from oven and brush with beaten egg diluted with water. Sprinkle with poppy seeds and bake to golden brown. Source: Mrs. D. E. Wilcox, Streetsboro Grange, Portage County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Poppyseed Kolachky Filling Categories: Breads Servings: 1 2 c Milk, scalded 1 lb Ground poppyseeds 1 1/2 c Sugar Contributed to the echo by: Leti Labell Originally from: "More Favorite Recipes" from the Catholic Universe Bulletin Poppyseed Filling Mix together filling ingredients. Set aside until milk is absorbed and mixture is cooled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Bread Categories: Breads Servings: 1 MMMMM---------------------------MEDIUM LOAF-------------------------------- 3/4 c Mashed Potatoes 3/4 c Potato water 2 1/4 tb Vegetable oil 3/4 ts Salt 1 tb Sugar 1 1/2 c Bread flour 1 1/2 c Whole Wheat flour 1 1/2 ts Yeast This recipe is from Donna German's Book II. She states that you may substitute bread flour for the whole wheat flour. Also; Dick Bequette (PKMP64A) posted privately that he cut back the whole wheat flour by 1 cup (and added bread flour) plus added 1/3 cup of sunflower seeds. He said it was terrific.... German Book II) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Bread Categories: Breads Servings: 9 1 pk Yeast 3 c Flour 2 tb Sugar 1 ts Salt 1/4 c Butter 1/2 c Prepared instant potatos 1 1/4 c Hot water, 120-125 degrees Follow directions for your machine. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Bread Categories: Breads Servings: 2 1 Potato, peeled, cubed 2 1/2 c Water 3 tb Yeast 4 tb Maple syrup, warm 1 tb Butter, melted 6 c Whole wheat pastry flour 2 tb Butter, softened 1/2 c Monterey Jack cheese, grated In a sauce pan, boil potato in water for 10 minutes; mash potato in water. In a bowl, combine yeast and maple syrup, making sure syrup is warmed to body temperature. With a wooden spoon stir butter into potato mixture; add 1/2 of flour to yeast mixture. Turn resulting dough onto lightly floured surface and knead, incorporating rest of flour. Put dough in a lightly oiled bowl; turn to make sure top is oiled too. Cover with towel and let rise 1 hour. Punch down, and knead 10 times. Separate and shape into loaves; place in lightly oiled 9" x 5" loaf pans. Split tops with sharp knife and insert butter and Jack cheese. Place loaves in cold oven. Turn heat to 350 degrees and bake for 20 to 30 minutes; loaves will continue to rise as they bake. Bread is done if it sounds hollow when tapped with a knuckle. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Buns Categories: Breads, 1941 Servings: 6 Text Only Follow directions for making Potato Butter Horn Rolls. Form the dough into buns; place in a well-oiled pan. Cover and let rise until treble in bulk. Bake in hot oven (450 F) about 25 minutes. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Butter Horn Rolls Categories: Breads, 1941 Servings: 6 2 c Hot mashed potatoes 1 tb Salt 2 c Milk 2 tb Sugar 4 tb Melted shortening 1 Cake compressed yeast 6 c Flour 2 Eggs, well beaten Add sugar, salt, and shortening to freshly prepared hot mashed potatoes. Cool, and add eggs. Soften yeast in milk and add the potato mixture. Add flour, a little at a time, beating well after each addition. Turn onto lightly floured board. Knead until smooth and elastic. (The dough should be as soft as it is possible to handle.) Cover with a damp cloth, set in a warm place and allow to double in bulk. Turn onto lightly floured board. Roll in round sheet 1/2 inch thick. Cut into sections as you would cut a pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents. Place on well-oiled baking sheet. Cover with a warm, damp cloth. Let rise until treble in bulk. Bake in hot oven (450 F) about 12 minutes. 32 rolls. Mrs. Jessie Kelsey, Lakeland, FL. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Cinnamon Rolls Categories: Breads Servings: 6 1 lb Potatoes, boiled and mashed 2 c Milk 1 c Butter 1 c Plus 2 tablespoons sugar 3/4 tb Cardamon seed 1 ts Salt 2 pk Dry yeast 1/2 c Warm water 8 1/2 c Flour, unsifted (about) 2 Eggs 2 ts Vanilla Cinnamon filling 3/4 c Sugar 3/4 c Brown sugar 2 tb Cinnamon Nut Glaze 3 c Powdered sugar 1/2 c Chopped nuts 1/4 ts Cinnamon 2 tb Butter 4 To 5 tablespoons water Mix potatoes and milk until smooth. Add 1/2 cup butter, 1 cup sugar and salt. Heat to lukewarm (about 11 O deg). In a large bowl combine yeast, water and remaining 2 tablespoons sugar. Let stand until foaming (about 10 minutes). Add potato mix, 4 cups flour, eggs and vanilla. Beat until smooth. Gradually stir in additional 3 1/2 to 4 cups flour. Turn dough on heavily floured board and knead until smooth and elastic (15 minutes). Add more flour if needed. Let rise 1 1/2 hours. Punch down, kneed to remove bubbles. Divide. Melt remaining butter. Roll each portion of dough to a 5x18 rectangle. Brush with 3 tablespoons of butter and sprinkle with half of the cinnamon filling. Roll up. Cut in 12 pieces, 1 1/2" wide. Place in a 9x13" pan, brush with butter and let rise 35-40 minutes. Bake at 350 degrees 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Doughnuts Categories: Breads Servings: 6 1 3/4 c Milk 2 Eggs beaten 1/2 c Shortening 1/2 ts Vanilla 1/2 c Sugar 6 1/2 To 7 cups sifted flour 1/2 c Mashed potatoes 1 ts Baking powder 1 pk Yeast 2 ts Salt 1/2 c Warm water Scald milk, stir in shortening, sugar and mashed potatoes. Cool to lukewarm. Blend well. Sprinkle yeast on warm water and stir until yeast is dissolved. Add to milk mixture. Stir in beaten eggs and vanilla. Sift 6-1/2 cups with baking powder and salt. Add gradually to yeast mixture, mixing well after each addition. Add another 1/2 cup flour if needed to make a soft dough. Turn into greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled about 1-1/2 hours. Roll to 1/2-inch thickness on floured board. Cut with floured doughnut cutter. Place cut out doughnuts on waxed paper; cover with cloth and let rise in warm place until doubled, about 30 minutes. Bake on greased sheet 25 to 30 minutes at 350 degrees. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Griddle Cakes Categories: Breads, Osg Servings: 1 2 c Potatoes; grated 1 ea Egg; beaten 1/2 c Flour; sifted 1 ts Baking powder 1 ts Salt; level 1/8 ts Pepper Mix and bake on greased griddle in three-inch cakes. Serve with butter and syrup. Source: Mrs. W. D. Mosure, Ewing Grange, Hocking County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Loaf Bread Categories: Breads Servings: 6 1 pk Yeast 3 c Bread flour 1 tb Sugar 1 1/2 ts Salt 2 1/2 ts Sweet butter (Use -ingredients at room -temperature.) 2 tb Instant mashed potato flakes 1 To 1-1/2 cups warm milk "Peasants added potatoes to bread for extra hardiness. Even instant mashed potato flakes make such a different in moistness. Try it! We love it toasted with jam for breakfast." Put the first 5 ingredients into the pan in the order listed. Sprinkle the potato flakes over the hot milk and stir. Let it cool slightly. Add milk. Select white bread, and push "Start." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Muffins Categories: Muffins, Breads Servings: 12 1 c Flour 1 c Potato Starch 1 tb Sugar, (Optional 1 tb Baking Powder 1/2 ts Salt 1 1/2 ts Thyme, Fresh, Chopped, Or 1/2 ts. Dried Thyme 1 c Milk 1/2 c Potato, Cooked, Mashed, Warm 1 Egg 1/4 c Unsalted Butter, Or: Margarine 1/3 c Swiss Cheese, Or Cheddar, Finely Grated Makes 12 standard muffins Note; I have made these using no sugar and low-fat margarine, and do not notice much difference in the quality. Preheat oven to 400°F. Butter standard muffin tins. In a large bowl, stir and toss together the flour, potato starch, sugar (if used), baking powder, salt and tyme. Set aside. In a medium bowl whisk together the milk and mashed potatoes, then add the egg, melter butter (or margarine) and cheese, and whisk until well mixed. Add to the combined dry ingredients and stir just until blended. Spoon into the prepared muffin tins, filling each cup about 3/4 full. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 18 minutes. Cool in the tins for 3 minutes, then remove. Source: Williams-Sonoma Kitchen Library, Muffins and Quick Breads. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Pan Rolls Categories: Breads, Potatoes Servings: 24 1 (4-5 ounce) all-purpose -potato 1 Envelope active dry yeast 1 tb Plus 1/4 teaspoon granulated -sugar 2 tb Warm water 1 c Milk 1 1/4 ts Salt 4 tb Butter 3 1/4 To 3-1/2 cups unbleached or -all-purpose flour 1 Egg, slightly beaten 4 tb Butter, melted, for brushing -on the rolls Info: posted by Perry Lowell, GOURMET/INTERCOOK, March '93 from "Sunday Suppers, Informal American Home Cooking", 1988 by Melanie Barnard & Brooke Dojny The potato in these rolls helps produce a smooth-textured grain and somehow adds a certain subtle tang to their taste. In other words, they taste so good that they're worth the effort --- especially if you are also yearning for the smell of bread baking in your kitchen. These rolls freeze very well after baking. Wrap them in foil to reheat. Quick-rise yeast may be substituted. Rising times will be about half as long. Makes 24 rolls. 1. Peel the potato and cook it in a small saucepan of boiling water until tender. Drain, discard the water, and mash with a fork. You should have about 1/2 cup of mashed potato. 2. Dissolve the yeast with 1/4 teaspoon of the sugar in the 2 Tablespoons warm water and set aside until the yeast is bubbly, about 5 minutes. 3. Heat the milk with the remaining Tablespoon of sugar and the salt. Remove from the heat, add the butter, and stir until melted. Stir in the mashed potatoes. 4. Place 3 cups of flour in a large mixing bowl and add the milk mixture, the yeast mixture, and the egg. Stir to combine well. Knead on a well-floured board or with a dough hook in a heavy-duty mixer until the dough is smooth and elastic, about 8 minutes. Add enough additional flour to make a smooth, workable dough. 5. Transfer the dough to a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1-1/2 hours. 6. Punch the dough down. Lightly butter two 8- or 9-inch round cake pans. Divide the dough into 24 equal pieces and shape each piece into a round ball. Arrange the balls of dough in the cake pans side by side, leaving about 1/4-inch between each roll. Brush the rolls with some of the melted butter. Let rise for 30 minutes at room temperature before baking, or cover loosely with plastic wrap and let rise in the refrigerator for 8 hours or overnight. 7. Preheat the oven to 375 degrees. Brush the rolls again with the remaining melted butter and bake in the preheated oven until a beautiful golden brown, about 25 to 30 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Rusks Categories: Breads, Osg Servings: 1 1 c Potatoes; mashed 1 c Sugar 2 ea Yeast cakes 1 c Shortening 4 ea Eggs Salt Flour Soften yeast in lukewarm water. At noon, mix pototes, sugar, yeast and salt. Beat together and let stand until real light. Add shortening, eggs and flour enough to stiffen. Let rise until bedtime, make into biscuits, let rise in cool place until morning (should be double their size.) Before putting into oven brush with butter, flour and cinnamon, thoroughly mixed and sprinkled with sugar. Note: No time or temperature given. Try hot 400 - 450 F. oven for about 15 minutes. Source: Mrs. Fred J. Ebright, Valley College Grange, Wayne County, OH Mrs. John Wirt, Moreland Grange, Wayne County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Scones Categories: Breads, 1941 Servings: 8 1 1/2 c Flour 3/4 ts Salt 1 Egg, well beaten 1/4 c Shortening 4 ts Baking powder 1 c Mashed potatoes Milk Sift flour, measure, and sift with baking powder and salt. Add mashed potatoes and shortening which have been creamed together. Add well-beaten egg and sufficient milk to make a roll dough. Very little milk is necessary. Turn onto lightly floured board. Pat into sheet 1/2 inch thick, or divide dough into 3 parts, roll into rounds 1/2 inch thick, cut each of these into 4 pie-shaped sections, and bake in hot oven (450 F) 12-15 minutes. Serve hot. 8 servings. Mrs. T.M. Purdon, Santa Ana, CA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Sourdough Starter Categories: Breads Servings: 1 -NORMA WRENN (NPXR56B) 1 pk Dry yeast 4 c -warm water 2 tb Sugar 4 c Flour 1 Potato; raw quartered Here is a recipe from Texas Highways Cookbook. Dissolve yeast in warm water; and then mix all ingredients in a 1-gallon crock. (Do not use metal container) Cover with a close-fitting lid and let the starter rise until light (12 hours in warm weather, longer in cool weather). Do not let the starter get cold, ever. After using part of the starter, add 1 cup warm water, 2 teaspoons sugar, and enough flour to mix to the starter's original consistency. Add more potato occasionally as food for the yeast, but don't add more yeast. Use daily for best results. Starter improves with age. I am sure you will get some posts for flake starters. I do not have one. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Potato Sponge Bread Categories: Penn-dutch, Breads Servings: 1 4 md Potatoes 2 tb Sugar 1 tb Salt 1 c Yeast, Dissolved In: 1/2 c Lukewarm Water 4 c Bread Flour Pare and boil the potatoes and while hot, mash finely and rub through a sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour into the mixture, beating well. Add more flour to form soft dough. Turn onto a floured board and knead. Return to bowl, cover and let rise over night. In the morning, form into loaves, let rise until light and bake at 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) v7.07 Title: Potted Five Grain Bread Categories: Breads, Gift Servings: 6 2 tb Active dry yeast 1/3 c Lukewarm water 1/2 ts Sugar 1 c Water, extra 1/2 c Cracked wheat 60 g Butter 2 tb Honey 2 tb Malt 1/2 c Milk 1/2 c Cooked rice 1/2 c Fine oatmeal 1/2 c Rye flour 1 c Wholemeal plain flour 4 c Plain flour 2 tb Milk, extra Dissolve yeast in lukewarm water with sugar, allow to stand in warm place until frothy. Place extra water and cracked wheat in small saucepan, cook over medium heat until water has been absorbed and mixture is thick. Remove from heat, stir in butter, honey, malt, milk and rice, allow mixture to cool. Combine flours and oatmeal in large bowl, stir in wheat and yeast mixture, mix to form a dough. Knead mixture on floured surface for about 10 minutes, or until dough springs back when lightly touched with fingers. Cut dough into 3 pieces for large pots, 4 for medium pots or 8 for small pots. Knead pieces into rounds, place into clean terra cotta flower pots. Stand in a warm place for 15 minutes or until doubled in bulk. Glaze with extra milk, bake in moderate oven 35 minutes for large pots, 20 minutes for medium pots or 15 minutes for small pots or until cooked when tested. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Poulsbo Bread Categories: Breads Servings: 1 1 1/8 c Water 3/4 c 7 grain mix 2 1/4 c Bread flour 1/3 c Flour, whole wheat 2 tb Sugar 2 tb Molasses 3/4 ts Salt 1 1/2 tb Powdered buttermilk 1 1/2 ts Yeast 1 1/2 tb Margarine or Applesauce 1/2 c Sunflower seeds, optional Put all ingredients except sunflower seeds into pan. If using sunflower seeds, set to "mix" cycle and add add beep. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Povatica Bread Categories: Breads Servings: 3 1 c Very warm water (105 F to -115F) 2 pk Active dry yeast 1/2 c Granulated sugar 1/3 c Instant nonfat dry milk (in -dry form) 1 ts Salt 1/4 c Lightly salted butter or -margarine, at room Temperature 3 1/2 c All-purpose flour (up to 4 -cups) WALNUT FILLING 2 tb Butter or margarine 1 c Firmly packed light brown -sugar 4 c Walnut meats, ground (1 -pound) 2 lg Eggs 2 ts Ground cardamom seed or -cinnamon 1 tb Vanilla extract Combine the water,yeast, and sugar in a large bowl. Let stand for 2 minutes. Add the dry milk, salt, butter, and 2 cups of the flour. Mix until smooth and beat for 2 minutes. Let rise, uncovered for 30 to 45 minutes until bubbly. Stir in 1 cup of the remaining flour. Turn the dough out onto a well-floured surface (using some of the remaining flour) and knead for 4 to 5 minutes, until smooth and elastic, adding only as much flour as necessary to prevent the dough from sticking. The dough should be soft. Place the dough in a buttered bowl, turning once to bring the buttered side up. Let rise in a warm place until double in volume, about 1 1/2 hours. Grease two 9 x 5 x 3-inch loaf pans. Punch down the dough; turn out onto a lightly floured surface and cut in half. Cover and let stand for 5 minutes. Roll out 1 piece of the dough to a rectangle 11 x 16 inches, stretching the dough and letting it stick to the surface as necessary. Spread half of the Walnut Filling evenly over the dough to within 1 inch of the edges. Roll up the dough like a jelly roll, starting from a narrow side. Turn the edges under slightly and place the roll, seam down, in a prepared pan. Repeat with the remaining half of the dough. Cover and let rise for 1 hour or up to 1 1/2 hours. The dough may not swell to double in volume. Place the pans on a shelf near the top of an unheated oven and turn on the oven to 325F. Bake for 40 to 50 minutes, or until done. Place the pans on a wire rack to cool for 10 minutes. Remove the loaves from the pans and let them cool completely. Makes two loaves. WALNUT FILLING: In a medium-sized saucepan, cook the butter and sugar over moderately-high heat. When the butter and sugar have melted and the mixture is bubbly, remove the pan from the heat. Stir in the ground walnuts, eggs, cardamom, and vanilla. Cool the filling before using. Makes about 3 cups of filling. [ The Redbook Breadbook ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Prepared Pancake Flour Categories: Breads, Osg Servings: 1 3 c Flour; pastry 1 c Corn meal 3 ts Baking powder ; heaping 1 ts Baking soda; heaping 1 tb Salt Mix and sift ingredients 3 times. Keep in dry place. To use, take 1 c. mixture, add 1/2 c. dry bread crumbs. Beat 1 egg in cup, fill with sweet or sour milk, stir into dry mixture, add a little more milk if necessary to form a batter. Bake on hot griddle. Source: Mrs. Ricka Witt, Springfield Grange, Williams County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pressure Cooker Ships Bread Categories: Breads Servings: 6 1 1/2 c Water & 2 tsp. salt OR 1 c Water & 1/2 C. sea water 1 Packet Dry Yeast or 1 Tbls. -Dry Yeast 1 tb Honey or sugar 4 c Flour (2 C. can be whole -wheat or other flour) Some notes on using a pressure cooker for baking: Method 1 - Uses the pressure cooker as the loaf pan. Grease inside of cooker well and sprinkle interior with cornmeal. If making sweet breads, omit the cornmeal. Method 2 ~ Uses the pressure cooker as an oven. YOU MUST REMOVE THE PRESSURE RELIEF PLUG AND RUBBER SEAL. The high temperatures will damage them. In all cases, a "flame tamer" should be used to prevent scorching. Unless specified, water should be lukewarm. Ships Bread - Method 1 Combine water, yeast, and honey and let stand without stirring. When yeast has dissolved (about 5 minutes), stir and knead in flour. Let dough rise in warm place until doubled in bulk. Punch down and turn into the cooker. Allow to rise again until doubled. Bake over medium flame for about 45 minutes. You can turn the loaf over half way thru the baking to allow for more even browning. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Prize Winning Quick Brown Bread Categories: Breads, Osg Servings: 1 1/2 c Brown sugar 1/4 c Syrup; maple or molasses 1 ts Salt 1 ea Egg 2 c Sour or buttermilk 2 ts Baking soda 1 c Flour; white 2 c Graham flour 1 ts Baking powder 1 tb Shortening; melted Beat first four ingredients, add soda dissolved in milk. Add flour and baking powder sifted together, then shortening. Bake in 5 x 10 inch greased pan for 1 hour in oven 375 F. Source: Dela Carver, Hamden Grangem Geauga County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Processor French Bread Categories: Breads Servings: 1 3/4 To 1 cup warm water 1 pk Active dry yeast 2 ts Sugar 2 3/4 c All-purpose flour 1 tb Butter or margarine 1 ts Salt 1/2 c Water 1 ts Cornstarch Makes 1 loaf Combine 1/4 cup of the warm water, yeast and sugar. Stir to dissolve yeast and let stand until bubbly, abut 5 minutes. Fit processor with steel blade. Measure flour, butter and salt into work bowl. Process until mixed, about 10 seconds. Add yeast mixture to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle just enough remaining warm water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Tun on processor and gradually drizzle in enough remaining warm water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly greased surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour. Punch down dough. Shape into a strand 12 to 14 inches long. Place diagonally on large greased cookie sheet. Cut 3 slashed, each about 3 inches long, in top of dough using the processor's steel blade, sharp knife or razor blade. Cover loosely with plastic wrap and let stand in warm place until almost doubled, about 45 minutes. Heat oven to 375 F. Combine 1/2 cup water and cornstarch in small saucepan. Bring to a boil. Brush hot mixture over loaf. Bake until golden and loaf sounds hollow when tapped, 35 - 40 minutes. Remove from cookie sheet and cool on wire rack. Note: For a crisper crust, place a shallow pan of boiling water on bottom shelf of oven to create steam during baking. Food Processor Bread Book From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Prune Bread Categories: Breads, 1941 Servings: 6 1/2 c Sugar 1 tb Shortening 1 Egg, well beaten 1 c Sour milk 1 Square chocolate, melted 1 ts Cinnamon 1/2 ts Baking soda 1/2 ts Salt 4 ts Baking powder 2 1/2 c Flour 1 c Prunes 1/2 c Raisins Wash prunes, cover with water and boil 10 minutes. Add 1/4 cup sugar and simmer 5 minutes. Drain, cool, remove pits and cut prunes in quarters. Cream 1/4 cup sugar and shortening. Add egg, milk, and chocolate which has been melted over warm water. Sift flour, measure, and sift with baking soda, baking powder, salt, and cinnamon. Add to creamed sugar and shortening mixture. Add fruit and mix until well blended. Pour into well-oiled bread pan. Bake in moderate oven (375 F) about 50 minutes. 1 small loaf. If desired a Graham Prune Bread may be made by substituting 1 cup graham flour for 1 cup white flour. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Prune Bread Categories: Breads Servings: 6 1 pk Yeast 3 c Bread flour 3 tb Brown sugar 1 ts Salt 1 tb Butter (Use ingredients at -room temperature) 1 c Pitted prunes, cut into -quarters 1 1/4 c Warm water "If you love prune danish, you'll love this bread. Plus, prunes add water-soluble fiber to your diet which may actually lower your cholesterol. And, wait till you taste this great-tasting dark, moist sweet loaf." Cut the prunes with scissors (great idea) or a knife. Place all ingredients in order listed into the pan, select white bread and push "Start." You can also try diced dried apricots and orange juice instead of prunes and water. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Prune Bread Categories: Breads, Osg Servings: 1 2 tb Shortening 2 tb Citron 10 lg Prunes; covered with water -soaked overnight 2 1/2 c Flour; white 3/4 c Brown sugar 1 ts Salt 2 1/2 ts Baking powder Add enough milk to prune water to make 1 1/2 cups. Bake 1 hour at 350 F. Note: I assume prunes are chopped and remaining ingredients combined. Source: Mrs. Clint Taylor, Massie Grange, Warren County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Prune Buns Categories: Breads, 1941 Servings: 6 1 Cake dry yeast OR 1 cake compressed yeast 1 ts Sugar 1 c Sugar 1 c Butter or butter substitute 6 c Flour 2 c Flour 1 c Milk, scalded and cooled 3 Eggs, well beaten 2 ts Salt 2 c Milk, scalded and cooled Make a sponge of the yeast, 1 tsp sugar, 1 cup milk, and 2 cups flour. Beat until smooth. Set in a warm place and allow to rise overnight or until light and bubbly. Cream 1 cup sugar and butter together. Add eggs, salt, and milk. Add the sponge and beat well. Add flour, a little at a time, until a dough as soft as can be kneaded is formed. Knead until smooth. Cover with a damp cloth. Set in a warm place to rise. When double in bulk turn onto lightly floured board. Shape into buns. Place on well-oiled baking sheet. Cover and let rise until treble in bulk. With a knife handle, make a hole in the center of each bun. Fill with prune preserves or any sweetened fruit desired. Bake immediately in hot oven (450 F) 15-20 minutes. When baked sprinkle with powdered sugar. 36 servings. Mrs. George Rada, Verona, MT. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Prune Muffins Categories: Breads, Osg Servings: 1 1/4 c Shortening 1/4 c Sugar; granulated 1/4 c Brown sugar 1 ea Egg 2 c Flour 1/2 ts Salt 4 ts Baking powder 1/4 ts Nutmeg 1 c Milk 3/4 c Prunes; cooked, well drained -and chopped Mix and bake in hot oven. Note: Hot oven is 400 - 450 F. Time not given, probably about 25 minutes. Source: Mrs. Jeneila Gillson, United Grange, Marion County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Puff Pastry Categories: Breads Servings: 6 2 3/4 c All-purpose flour 1 c Cake flour 1 1/4 ts Salt 1 1/4 lb Butter 1 Lemon 1 c Cold water (approximately) Mix the flours and salt together in a bowl. Remove and reserve 1/2 cup of the mixture. Cut 6 ounces (3/4 cup) of the cold butter into the flour until the mixture has the texture of cornmeal. Squeeze 2 tablespoons lemon juice into a measure and add 14 ounces of water to make 1 cup of liquid. Add the water mixture to the flour mixture and toss with a fork to combine. Press together. Do not knead. Add a bit more water, if necessary, to make a soft dough. Gather the dough into a ball, squeezing to make it hold together, and flatten into a 3/4-inch thick disk. Wrap in plastic wrap and refrigerate for 30 minutes. Meanwhile, beat the remaining 14 ounces of butter with a wooden spoon or in a mixer until smooth. Work in the reserved 1/2 cup of the flour/salt mixture until smooth. The butter should still be cold. Form the butter into a 3/4-inch-thick square, wrap in plastic, and refrigerate. After dough has been chilled at least 30 minutes, roll it out on a lightly floured surface to a 1/2-inch-thick square. Set the chilled butter diagonally across the center of the square and fold the corners of the dough tightly over the butter as you would the flaps of an envelope, enclosing the butter completely. Brush off any excess flour and pinch dough to close tightly. Quickly roll this to a 1/2-inch-thick, 8- by 24- inch rectangle, keeping the corners as square as possible. Fold the left-hand third of the dough over the center, brush off excess flour, then fold the right hand third over, as if folding a letter (forming an 8-inch square). Rotate the dough 90 degrees and roll again to a 1/2-inch, 8- by 24-inch rectangle. Fold in thirds again, wrap in plastic, and chill for 30 minutes. Roll and fold twice again. Chill for 45 minutes more. Roll and fold the dough two more times and chill the dough at least 2 hours before its final rolling and shaping. Puff pastry can be made several days ahead, or it can be frozen. Cut off the amount needed and roll and shape as specified. Yield: about 2 3/4 pounds dough. NOTE: The best puff pastry is tender and flaky, rising up to 5 times its uncooked height. The key to making great puff pastry is to keep the dough cold. Cold, as well as periods of rest, will help prevent the development of gluten in the flour which makes the dough elastic and, therefore, tough (fine for bread but not puff pastry). Chill both the butter and the water. If the weather is very hot, you may even want to chill the flour and the rolling pin. (A chilled rolling surface will also help.) Overworking the dough also encourages gluten production, so work as quickly as possible. [ The Best of COOKS Magazine; 1987 ] Posted by: Fred Peters MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Puff Pastry Categories: Breads Servings: 1 3 c All-purpose flour 1 c Plain bleached cake flour 6 1/2 Sticks chilled sweet butter 1 1/2 ts Salt 1 c Iced water (approximately) Makes about 2 3/4 lbs dough, making a 36- by 12-inch rectangle 1/4" thick. To measure flours, scoop dry measure cups into a container and sweep off excess with the flat edge of a knife. Rapidly cut the butter into big dice; toss butter and flour together on your work surface. Mixing it rapidly with the flour, flatten the chilled butter into lima-bean size. Do it by hand or in an electric mixer with a flat beater. (A food processor cuts butter too small.) If butter has softened, chill everything 20 minutes. Blend in 3/4 cup of iced water, lifting and turning, adding droplets more until mixture holds together. A mess! Push, pat and roll dough into a rough rectangle; flour the top lightly as necessary. If it breaks too much, sprinkle on drops of water. It will look quite awful. When the rectangle is 18" long, flip one end over onto the middle, then the other end, like folding a letter, making 3 layers. Scrape and flour work surface. Turn dough so top flap opens on your right. Push, pat and roll it again into a rectangle. Clean rolling pin and flour it lightly; if dough softens, refrigerate at once. Again fold the dough into 3; use a pastry sheet to help. Again roll it out into a rectangle. To prevent it from sticking, keep dough floured, work surface clean. These rolls and folding into 3 layers are known as "turns" -- you now have made 3 turns. Make the fourth turn, shoring up the edges with side of rolling pin. By this time, you have a real dough. Wrap and refrigerate for 45 minutes at least-- to relax it. Complete the fifth and sixth turns and it is ready to roll out and form. See also "Julia Child's Tips on Puff Pastry" and "Additional Info on Puff Pastry". MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pull Apart Maple Wheat Bread Categories: Breads Servings: 6 1 1/4 c Water 3/4 c Maple-flavored syrup 1/3 c Vegetable oil 2 pk Dry yeast 1 ts Salt 1 ts Ground cinnamon 2 Eggs, beaten 1 c Raisins 3 1/2 c Whole wheat flour (3 to -3-1/2 cups) 1 tb Butter or margarine, melted Combine water, syrup and oil in a small saucepan; heat until very warm (120 to 130 degrees). Set aside. Combine all-purpose flour, yeast, salt, and cinnamon in a large mixing bowl; stir in syrup mixture and eggs, mixing well. Stir in raisins and enough whole wheat flour to make a soft dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour. Punch dough down; divide into 20 pieces, and shape each piece into a ball. Place 10 balls, in rows of 5, in each of two greased 9x5x3-inch loaf pans. Brush each loaf with melted butter. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes. Bake at 375 degrees for 30 minutes, or until loaves sound hollow when tapped. Remove loaves from pans, and cool thoroughly on wire racks. Yields 2 loaves. Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986. Shared by June Hoffman, 7/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pulla (Finnish Braided Sweet Bread) Categories: Breads Servings: 1 1/2 To 3/4 cup warm water 4 tb Sugar 1 pk Active dry yeast 2 Eggs 2 3/4 c All-purpose flour 1/4 c Cold butter or margarine, -cut into 4 pieces 1 ts Salt 1/2 ts Ground cardamom Makes 1 loaf Crushed sugar cubes, pearl sugar and/or sliced almonds Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Add 1 egg and stir until blended. Fit processor with steel blade. Measure flour, butter, remaining 3 tablespoons of the sugar, salt and cardamom into work bowl. Process until mixed, about 15 seconds. Add yeast mixture to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover with plastic wrap and let stand in warm place until coubled, about 1 hour. Punch down dough. Divide dough into 3 equal parts. Shape each part into 18-inch strand. Braid strands together and place on greased cookie sheet. Tuck ends under and pinch to seal. Cover loosely with plastic wrap. Let stand in war place until doubled, about 1 hour. Heat oven to 375 F. Beat remaining egg with fork. Brush egg over braid. Sprinkle with sugar and/or almonds. Bake until loaf is evenly brown, 20 - 25 minutes. Remove from cookie sheet and cool on wire rack. Food Processor Bread Book From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpernickel Bread Categories: Breads Servings: 4 2/3 oz Compressed yeast; -=OR=- 1 -Envelope Dry Yeast 1 pt Water 1 oz Bread crumbs 2 oz Wheat germ 10 oz Whole wheat flour 1 lb Bread flour 1/2 oz Salt 1 oz Caramel -=OR=- Bitter chocolate -=OR=- cocoa mixed w/ water 1/2 pt Rye starter MMMMM---------------------------RYE STARTER-------------------------------- 1 pt Water 1 lb Rye flour 3 oz All-purpose flour DISPERSE YEAST in warm water. Combine bread crumbs, wheat germ and flours and form a well. Add salt, caramel and yeast mixture along with starter. Form dough, adding more bread flour if necessary to give a moderately firm texture. Knead for 8-to-10 minutes until smooth and elastic, and place in a lightly oiled bowl. Cover and let rise until doubled. Deflate the dough, divide into 4 pieces and form into oval shapes. Cover with buttered plastic wrap and allow to double, about 45 minutes. Preheat oven to 425F. Slash tops of loaves with a razor blade and bake for 30-to-45 minutes. Makes 4 Loaves FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In the evening, add 3 ounces all-purpose flour. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpernickel Bread Categories: Breads Servings: 6 1 1/2 pk Yeast 2 c Rye flour 1/2 c Unprocessed whole-bran -cereal 1 3/4 c Bread flour 2 ts Caraway seed 1 1/2 ts Salt 1 tb Unsweetened cocoa 3 tb Molasses 1 tb Safflower oil (Use -ingredients at room -temperature.) 1 1/4 c Warm water "It's dark. It's heavy. It's pungent. The fragrance and flavor will make this true Pumpernickel a family favorite. Add all ingredients in the order listed, select white bread and push "Start." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Bread with Streusel Topping Categories: Breads Servings: 1 1 2/3 c All-purpose flour, sifted 1/4 ts Baking powder 1 ts Baking soda 1/8 ts Salt 1/2 ts Cinnamon 1/2 ts Nutmeg 1/3 c Butter, softened 1 1/3 c Granulated sugar 1/2 ts Vanilla 2 Eggs 1 c Pumpkin puree 1/3 c Sherry Orange slices, for garnish MMMMM-------------------------STREUSEL TOPPING------------------------------ 2/3 c Brown sugar, packed 2 tb Butter 3 1/2 tb All-purpose flour 1/2 ts Ground ginger 1/4 c Chopped walnuts Makes one 9-by-5-inch loaf Preparation time: 30 min. Baking time: 50 to 60 min. Oven Temperature: 350 degrees F. 1. Sift together dry ingredients. Set aside. 2. Cream butter with sugar until light and fluffy. Add vanilla, eggs and pumpkin puree. Beat well. 3. Mix pumpkin mixture with flour mixture and sherry. Blend just until ingredients are combined. 4. Pour into a greased and floured 9-by-5-inch loaf. 5. For streusel, cream butter with sugar. Add flour and ginger. Blend with hands to form small crumbles. Add walnuts. 6. Sprinkle streusel topping evenly over batter. 7. Bake at 350 degrees F for 50 to 60 minutes. 8. Cool on rack for 10 minutes. Remove from pan. Serve warm or at room temperature. Garnish with orange slices, if desired. The "LaRK" (Cooking, WP51, Chatter) ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 03-22-93 (05:54) Number: 3519 From: LAWRENCE KELLIE Refer#: NONE To: CINDY VINCENT Recvd: NO Subj: Re: I need recipes!! Conf: (52) CookingEch MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Bread Categories: Breads Servings: 6 1 pk Yeast 3 c Bread flour 1/2 c Wheat flour 1 1/2 tb Butter 1 ts Salt 1 ts Ground pumpkin pie spice 1 Egg 1 1/3 c Warm water 1/4 c Orange juice 1/2 c Canned pumpkin (Use -ingredients at room -temperature.) "The kitchen smells so homey as the spice and pumpkin bake. This is a real treat for pumpkin lovers all year long." Add all ingredients in the order listed, select white bread and push "Start." Note: Add orange rind, 1/2 tsp cinnamon, 1/2 tsp ginger instead of pie spice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Bread or Muffins Categories: Breads Servings: 3 3 1/2 c Pumpkin, pureed 1 c Butter 2 Eggs 2 1/2 c Flour 2 1/2 c Pastry flour 6 ts Baking powder 1/4 c Molasses 1 ts Cloves 2 ts Nutmeg 2 c Walnuts, broken 2 c Honey 1 c Cream 4 tb Vanilla Combine pumpkin, butter, and eggs. Add remaining ingredients and stir. Pour into oiled loaf pans or muffin tins. Bake at 350 degrees for 30 minutes or until tops brown. To give as gifts, bake in oiled empty coffee or tea tins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Bread Categories: Desserts, Breads Servings: 6 3 c Flour 3 c Sugar 1 ds Salt 1 ts Clove 2 ts Soda 1/2 ts Baking powder Set aside. Mix together: 1 c Pumpkin 1 c Water 1 c Cooking oil 4 Eggs Yields: two loaves Sift together: beat well. Stir dry ingredients into second mixture. Divide evenly into two greased loaf pans. Bake at 350 degree for 1 1/2 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Chocolate Chip Bread Categories: Breads Servings: 1 MMMMM------------------------------BREAD----------------------------------- 1/2 c Butter or Margarine 1 c Sugar 2 Eggs 1 1/4 c Canned Pumpkin 2 c Flour 1 ts Baking Soda 1 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Pumpkin Pie Spice 1/4 ts Cloves 1/4 ts Ginger 1/4 c Chocolate Chips 1/4 c Chopped Walnuts MMMMM------------------------------GLAZE----------------------------------- 1 tb Heavy Cream 1/2 c Powdered Sugar *** Bread *** In a large bowl, cream butter and gradually add the sugar, eggs and pumpkin. Mix well. Combine the dry ingredients and stir into the cream mixture, blending well. Stir in chips and nuts. Pour in a greased and floured 9x5 loaf pan. Bake in a preheated 350oF oven for 45-50 minutes until test done. Cool on rack. *** Glaze *** Stir together and spread over bread. Source: "The Yankee Kitchen" 03-29-93 (#2) [Krista] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Chocolate Chip Muffins Categories: Chocolate, Muffins, Breads Servings: 6 12 Regular or 48 miniature -muffins Make one or two days ahead -for best flavor. 1/2 c (1 1/4 ounces) sliced -unblanched Almonds 1 2/3 c All-purpose flour 1 c Granulated sugar 1 tb Pumpkin pie spice 1 ts Baking soda 1/4 ts Baking powder 1/4 ts Salt 2 lg Eggs 1 c Plain pumpkin (half of a 1 lb Can) 1/2 c (1 stick) butter, melted 1 c (6 ounces) chocolate chips Heat oven to 350 F. Put almonds on a baking sheet pr pie pan and bake about 5 minutes, just until lightly browned; watch carefully so almonds don't burn. (You can also toast them in a toaster oven.) Slide almonds off the baking sheet so they cool quickly. Grease muffin cups, or use foil or paper baking cups. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter, and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened. Scoop batter evenly into muffin cups. Bake 20 to 25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in a plastic bag and keep for 1 or 2 days. Reheat before serving. Source: Muffins By Elizabeth Alston MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Cranberry Bread Categories: Breads Servings: 10 2 1/4 c ALL-PURPOSE FLOUR 1 tb PUMPKIN PIE SPICE 1 ts BAKING SODA 1/2 ts SALT 2 EGGS 2 c SUGAR 1/2 c VEGETABLE OIL 1 c SOLID PACK PUMKIN 1 c CRANBERRIES, CHOPPED IN LARGE BOWL, COMBINE FLOUR, PUMPKIN PIE SPICE, BAKING SODA AND SALT. IN SMALL MIXER BOWL, BEAT EGGS; BEAT IN SUGAR, OIL AND PUMPKIN. POUR PUMPKIN MIXTURE INTO DRY INGREDIENTS; STIR JUST UNTIL MOISTENED. STIR IN CRANBERRIES. SPOON BATTER INTO 2 GREASED AND FLOURED 8X4-INCH LOAF PANS. BAKE IN PREHEATED OVEN AT 350 FOR 60 MINUTES OR UNTIL WOODEN TOOTHPICK COMES OUT CLEAN. COOL FOR 5 TO 10 MINUTES; REMOVE FROM PANS. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Loaf for Bread Makers Categories: Breads Servings: 5 4 1/2 oz WATER (135 ML) 1 1/2 c BREAD FLOUR 1 tb NONFAT DRY MILK POWDER 1 1/2 tb SUGAR 1 ts SALT 2 tb BUTTER 1 1/2 oz PUMPKIN, CANNED PLACE INGREDIENTS IN BREAD MAKER IN ORDER SHOWN. USE SWEET OR STANDARD MODE TO COOK. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Muffins Categories: Breads Servings: 24 6 tb Unsalted butter (1 stick), - softened at room temp. 1 c Granulated Sugar 1 1/2 c Canned pumpkin 2 Eggs 2 c All-purpose flour 2 ts Baking poseder 1 1/2 ts Cinnamon 1/2 ts Nutmeg 1/4 ts Salt 1 c Milk 1/2 c Chopped pecans or walnuts 1/2 c Raisins 1 tb Cinnamon free sugar - (for sprinkling) 1. Heat oven to 375 degrees. Greas a muccin pan or use a non-stick pan. With an electric mixer or wooden spoon, vream the butter and sugar together until they turn smooth and fluffy. Add the pumpkin and mix until well blended, then add the eggs, 1 at a time, stirring until completelymixed after each addition. 2. Stif together the flour, baking powder, cinnamon, nutmeg, and salt. Stir into the pumpkin mixture, alternating with the milk. Stir just enough to combine the ingredients: DO NOT OVERMIX. Fold in the nutts and raisins. 3. Pour the batter into the prepared muffin pan, fillin the cups 2/3 full. Sprinkle on a little cinnamon sugar. Bake in the oven until a skewer inserted into the center comes out clean (about 25 min.) Remoe form the pan and cool on a rack. Serve for breakfast or tea (The muffins may be stored up to 2 days in an airtight container or frozen up to 1 month.) from "The Greenbiar Cookbook" -- the Greenbriar, White SulphUr Springs, WV as published in the Chicago Tibune Magazine, 5/16/93 posted by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Muffins (No Fat) Categories: Breads Servings: 2 -Kathleen Kincaid NRRN96A 1 c Pumpkin 1 ts Cinnamon 2 Eggs 1 ts Vanilla 6 tb Flour 1 ts Baking powder 4 tb Raisins 1/2 c Carrots; grated 2/3 c Powdered milk 10 pk Sweet & Low 2 ts Pumpkin pie spice Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins. Read this part carefully: Each serving (of six (6) muffins, yes six muffins), equals the following Weight Watchers Exchanges: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1 1/2 Vegetables. This is a no fat recipe! You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Muffins Categories: Muffins, Breads Servings: 4 1 c Unbleached Flour, Sifted 2 ts Baking Powder 1/4 ts Salt 1/4 ts Ground Cinnamon 1/4 c Vegetable Shortening 2/3 c Sugar 1 lg Egg 1/2 c Canned, Mashed Pumpkin 2 tb Milk Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350°F oven 20 minutes or until golden brown. Serve hot with butter and homemade jam. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Muffins Categories: Breads, Muffins Servings: 6 1/2 c Butter, slightly softened 3/4 c Firmly packed lt brown sugar 1/4 c Molasses 1 Egg, well beaten 1 c Pumpkin 1 3/4 c Sifted flour 1 ts Baking soda 1/4 ts Salt 1/4 c Finely chopped pecans Pumpkin Muffins I have adapted this recipe by adding to the above ingredients: 1 tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg Preheat oven to 375 degrees. Grease 18 muffin cups. Beat butter, sugar and molasses until well blended. Blend in egg and pumpkin. Stir flour, soda and salt into mixture. Fold in pecans. Half fill each cup with batter. Bake 15-20 minutes, until lightly browned and top springs back when lightly touched with fingertip. MY NOTES: This is the recipe I used as my jumping off point for my pumpkin bread. Quick breads use the same recipes as muffins. You just cook them in a loaf pan for a longer period. So, conversely, you could adapt any of your favorite quick bread recipes to muffin recipes by cooking them in muffin cups for about 15-20 minutes instead of 50 minutes to an hour. If you want to convert a muffin recipe to a quick bread, you can use the flour amounts as a guide. Quick breads usually use 2 cups of flour. Adjust everything else in accordance and voila, quick bread. Don't let whole grains in or out of a recipe throw you. All of these recipes will work if you use all regular flour or as much as 50% whole grains to 50% flour. Thus, in the recipe above, I might use 1 c flour, 1/4 c wheat germ, 1/4 c oat bran, and 1/4 c wheat bran or 1 c flour, 3/4 c whole wheat flour, etc. One of my favorites! Ellen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Nut Bread Categories: Breads, Entertain, Desserts Servings: 6 3 1/3 c Flour 2 ts Soda 1 1/2 ts Salt 1 1/2 ts Ground cinnamon 3 c Sugar (or 2 cups, works -fine) 4 Eggs 2 c Pumpkin 2/3 c Water 1 c Chopped nuts Preheat oven to 350 degrees F. Sift dry ingredients into a large bowl. Make a well and add sugar, eggs, pumpkin and water. Beat well until smooth. Add nuts, and mix into mixture. Pour into three greased and floured loaf pans. Bake at 350 degrees F for one hour. These freeze very well. From: Betty Schutz Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Oat Muffins Categories: Muffins, Breads Servings: 12 1 c Unbleached Flour, Sifted 2 ts Baking Powder 1 ts Pumpkin Pie Spice 1/4 ts Baking Soda 1/2 ts Salt 3/4 c Canned, Mashed, Pumpkin 1/2 c Brown Sugar, Packed 1 lg Egg, Slightly Beaten 1/4 c Milk 1/4 c Vegetable Oil 1 c Quick Cooking Oats 1/2 c Raisins Crumb Topping Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin Tea Ring Categories: Breads Servings: 25 1 tb Active Dry Yeast 1/4 c Lukewarm Water (105 to 110 -degrees) 1 c Milk 1/4 c Vegetable Oil 2 tb Sugar 1/2 ts Salt 5 To 5-1/2 c Whole Wheat Flour 16 oz Can Pumpkin 1 ts Ground Cinnamon 1/2 ts Ground Nutmeg 1/4 ts Ground Cloves 1/2 c Currants -or- Dark Raisins 2 tb Margarine 2 tb Honey Keywords: Lacto Soften the yeast in the water. Combine the milk, oil, sugar and salt in a large bowl with 2 cups of the flour. Add the yeast mixture, pumpkin, cinnamon, nutmeg, cloves and currants (or dark raisins). Mix well. Stir in 3 more cups of flour. Beat. Transfer to an oiled bowl, cover with a damp towel, and let rise in a warm place until double in bulk, about 1 hour. Punch down the dough and turn onto a lightly-floured surface and knead in the remaining flour to make a smooth and elastic dough, about 5 minutes. Melt the margarine the margarine and honey together in a saucepan. Break off 2 inch pieces of dough and shape into balls. Dip them into the honey mixture. Place in an oiled 10-inch tube pan. Cover and let rise in a warm place until doubled, about 1 hour. Bake in a 350-degree oven for 50 to 60 minutes. Let cool for 10 minutes before removing from the pan. Serve warm. Serves 25 One Serving = Calories: 144 Carbohydrates: 25 Protein: 4 Fat: 4 Sodium: 17 Potassium: 187 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin, Orange and Raisin Muffins Categories: Muffins, Breads Servings: 12 2 c All-purpose flour 1/3 c Packed brown Sugar 1 1/2 ts Baking powder 1 ts Baking soda 1/2 ts Each salt, cinnamon, Ginger and nutmeg 1 c Raisins 1 Egg 1 3/4 c Pumpkin puree 1/3 c Vegetable oil 2 tb Coarsely grated Orange rind 1/2 c Orange juice In large bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; stir in raisins. In separate bowl, beat egg; blend in pumpkin, oil, orange rind and juice. Pour all at once over dry ingredients; stir just enough to blend. Spoon into large greased or paper lined muffin cups, filling to tops. Bake in 375 degree F (190 degrees C) oven for about 25 minutes or until golden and tops are firm to the touch. Let stand for 5 minutes before removing from pans to cool on racks. Makes 12 muffins. From: Canadian Living Magazine September 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin-Black Walnut Biscuits Categories: Breads Servings: 6 2 c Unbleached all purpose flour 1/4 ts Ground allspice 2 tb Sugar 1/2 c Butter, cold 1 tb Baking powder 1/3 c Finely chopped black walnuts 1 ts Baking soda 2/3 c Canned or mashed cooked -pumpkin 1/4 ts Salt 1/2 c Buttermilk, or a bit more if -needed 1/4 ts Ground cinnamon 1/4 ts Grated nutmeg Sugar "A batch of these intriguingly flavored biscuits is a nice addition to any meal. This particular biscuit has a tendency to overbrown on the bottom, so use a light-colored metal baking sheet instead of a nonstick sheet. Serve the biscuits hot with butter." Preheat oven to 450 F. Sift together the flour, sugar, baking powder and soda, salt, and spices into a large bowl. Cut in the butter (or use food processor) until the mixture resembles coarse crumbs. Add the nuts. In a small bowl, whisk together the pumpkin and buttermilk. Add it to the flour mixture and stir to combine. The dough will be quite stiff and not all the flour will be incorporated. Turn the dough out onto a lightly floured cloth and knead gently a few times to work in the rest of the flour. Roll out the dough to a 1/2 inch thickness and cut with a 2 inch round cutter. Transfer the biscuits to a lightly oiled shiny baking sheet, and sprinkle tops with sugar. Bake for 10 minutes--do not let them get too brown. Serve immediately with butter. If you must have jelly with the, choose a delicate apple jelly so the subtle pumpkin flavor is not masked. From: Cooking From Quilt Country Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin-Bran Muffins Categories: Muffins, Vegetarian, Breads Servings: 8 1 c Flour 1/2 c Bran 1 tb Baking Powder 1/2 ts Baking Soda 1/2 ts Ground Cinnamon 2 tb Vegetable Oil 1/2 c Pumpkin, cooked or canned 1 Egg 3/4 c Orange Juice 1/3 c Raisins, dark or golden 1 tb Wheat Germ Combine all the ingredients, except the wheat germ, in a mixing bowl. Stir to blend. Spoon into lightly-oiled muffin tins. Sprinkle on the wheat germ. Bake in a 400-degree oven for 10 to 15 minutes. Makes 8 One Muffin = Calories: 148 Carbohydrates: 25 Protein: 3 Fat: 4 Sodium: 123 Potassium: 189 Cholesterol: 34 Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin-Date Bread Categories: Breads, Entertain Servings: 8 1 2/3 c Flour 1/2 ts Cinnamon 3/4 c Sugar 1/2 ts Nutmeg 1/4 ts Baking powder 1/2 c Vegetable oil 1 ts Baking soda 1/2 c Water 3/4 ts Salt 1 c Pumpkin 2 Eggs 1 c Walnuts, chopped 1 c Dates, chopped Sift dry ingredients. Mix oil, water, pumpkin & eggs. Blend into dry ingredients. Fold in dates and nuts. Pour into greased and floured loaf pan. Bake at 325 degrees for 1 1/2 hours. Posted by Judy Garnett/Raleigh NC - pjxg05a MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Pumpkin-Raisin Bread Categories: Breads, Vegetarian Servings: 15 1/3 c Vegetable Oil 2 tb Sugar 2 Eggs 3/4 c Pumpkin, cooked or canned 1 c Unbleached Enriched White -Flour 1 c Whole Wheat Flour 1 tb Baking Powder 1/2 ts Baking Soda 1/4 ts Salt 1 ts Ground Cinnamon 1/2 c Raisins, dark or golden 1/4 c Lowfat Milk -or- Orange -Juice Beat together the oil, sugar, eggs and pumpkin until light and fluffy. Combine the flours, baking powder, baking soda, salt, cinnamon and raisins in a bowl. Stir into the creamed mixture with the milk (or orange juice). Pour into an oiled 9- by 5-inch loaf pan. Bake in a 350-degree oven for 40 to 45 minutes. Serves 15 One Serving = Calories: 153 Carbohydrates: 23 Protein: 3 Fat: 6 Sodium: 122 Potassium: 117 Cholesterol: 37 Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Puris Categories: Breads, Spicy Servings: 6 1 c Unbleached All-Purpose Flour 1 c Whole Wheat Flour 2/3 c Water 1 tb Melted Butter Or Ghee 2 ts Vegetable Oil Ghee Or Oil For Deep Frying Yield: 16 Puris Cooking Time: 40 Minutes Place the flours in a bowl, add enough of the water to make a soft pliable dough. Add the melted butter, knead until smooth. Cover the bowl with a damp cloth, leave in a warm place for one hour. Divide into 16 pieces and, using a little oil on the hands, shape into balls. Grease the rolling pin and board with oil, roll each ball into a thin pancake. Heat the ghee until smoking hot, place a puri in the frying pan. Turn immediately and press with a fish slice (slotted spatula or pancake turner) until the puri puffs up. Cook until golden. Drain on absorbent paper, serve as soon as possible. From How To Make Good Curries by Helen Lawson Copyright 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quiche Crusts Categories: Breads, Rice Servings: 1 MMMMM----------------------------RICE CRUST--------------------------------- 1 1/2 c Cooked Brown Rice 2 tb Butter;softened 2 tb Chopped Onion 1/4 ts Basil 1 Egg;slightly beaten Combine ingredients. Press into bottom and sides of greased 9" pie plate. Use any quiche filling. Tuna tastes especially good in this crust. PROTEIN: 12.5 grams; CALORIES: 570 These are all from the _Whole Foods For The Whole Family Cookbook_. From: SANDRA MAY Refer#: NONE Conf: (1010) F-COOKING MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick and Easy Muffins (Gluten Free) Categories: Muffins, Breads Servings: 8 1/4 c Sugar 2 tb Shortening 2 Eggs 1 c GF flour mix (recipe -follows) or all rice flour 1/4 ts Salt 2 ts Baking powder 1/2 c Milk or nondairy liquid 1/4 ts Vanilla Quite awhile ago, someone was looking for Gluten-Free recipes. Since I have developed severe allergies to grains, it was suggested to me by somneone here on the echo that it could be the gluten content that was giving me trouble. So I decided to try the gluten-free grains. The gluten-free grains do not interchange readily in baking recipes. A few days ago, I happened upon THE GLUTEN-FREE GOURMET Living Well Without Wheat by Bette Hagman at the Half Price Book Store. This book is a real gem and I hope whoever was looking for gluten-free recipes sees this msg. We have tried a couple of the recipes and they really are pretty tasty--- I hadn't eaten a bakery item in over 3 months! Here is the muffin recipe that I made on Easter morning and everyone thought they were good. In the mixing bowl, cream together sugar and shortening. Then beat in the eggs. Sift together the flour, salt, and baking powder and add to the egg mixture alternately with the milk. Don't overbeat. Stir in the vanilla. These are best mixed by hand. Pour into greased muffin cups. Bake in preheated 350 degree oven for about 20 minutes. Makes 8 muffins. GF(Gluten-Free flour mix): 2 parts white rice flour 2/3 part potato starch flour 1/3 part tapioca flour Source: The Gluten-Free Gourmet by Bette Hagman NOTE: I poured half the batter in the muffin tins and sprinkled a mixture of cinnamon and sugar over the batter. I covered with the remaining batter and sprinkled the tops with more cinnamon and sugar. Posted by Patty Smith. Reposted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Applesauce Muffins Categories: Muffins, Breads Servings: 12 2 c Bisquick 1/4 c Sugar 1 ts Cinnamon 1/2 c Applesauce 1/4 c Milk Egg 2 tb Cooking oil MMMMM-----------------------------TOPPING---------------------------------- 1/4 c Sugar 1/4 ts Cinnamon 2 tb Butter Or Margarine, Melted Preheat oven to 350°F. Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add applesauce, milk, egg amd oil, and beat vigorously for 30 seconds. Fill greased muffin pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans. Mix remaining sugar and cinnamon. Dip tops of muffins in melted buter, then in sugar-cinnamon. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Apple Muffins Categories: Muffins, Breads Servings: 6 1 Stick butter 1/2 c Light brown sugar 1 ts Cinnamon. In a small mixing bowl cream together: Split 6 english muffins, toast, then spread each muffin half with 1 Tbl of the butter-sugar mixture. Mix remaining butter-sugar mixture with a 20 oz can drained, sliced pie apples and distribute over muffins. Broil 4 min to heat apples and melt butter mixture. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Biscuits Categories: Breads Servings: 6 2 c Flour 5 ts Baking powder 1 ts Salt 1/4 c Shortening 1 c Milk Mix and sift the dry ingredients; rub in the shortening and mix with the milk to a soft, thick dough. Drop by spoonfuls onto a well-greased tin and bake in a quick oven (425) for about 15 minutes. These are best when made with butter and come out of the oven as thin, crusty biscuits rather than the thicker variety. Twelve biscuits. --Mary Leize Simons From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Biscuit Mix Categories: Breads Servings: 1 2 3/4 c Wheat flour 1/2 c Soy flour; 2 T 1 1/4 ts -salt 1/2 c Inst dry milk;less 1 T 2 1/2 tb Baking powder 1 c Wheat germ Combine all ingredients store in sealed container. Makes 5 c From: TERRI ST.LOUIS Conf: (1668) L-CUISINE MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Buckwheat Cakes Categories: Breads, Osg Servings: 1 3/4 c Flour; buckwheat 3/4 c Flour; white 3 1/2 ts Baking powder 1 3/4 c Milk; sweet 3/4 ts Salt 1 ea Egg 3 tb Shortening; melted Sift dry ingredients. Mix egg, milk and shortening and add to dry ingredients. Beat until smooth. Source: Orpha Robertson, Weaver Grange, Knox County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick California Pizza Categories: Cheese, Breads, Pizza Servings: 4 1 cn Stewed tomatoes (14.5 oz)* 1 Bread shell,large 1 tb Olive oil 1 cn Mushrooms,sliced (3 oz) 1 tb Parsley 1/3 c Romano cheese,grated * - Italian style ========================================================================== Drain tomatoes and save juice. Add olive oil to reserved tomato juice and brush over the top of bread shell. Arrange tomatoes and mushrooms on top. Sprinkle with parsley and Romano cheese. Bake 10 minutes at 450'F. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Cheddar Bread Categories: Breads, Cheese Servings: 4 3 3/4 c Unbleached Flour 5 ts Baking Powder 1/2 ts Salt 1/3 c Butter 2 1/2 c Cheddar, Sharp 1 1/2 c Milk 2 lg Eggs, Slightly Beaten Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375°F for 1 hour. Remove from the pan immediately and let cool on a wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Cinnamon Rolls Categories: Breads, Microwave Servings: 18 1 c Water 1 c Milk 1/2 c Butter 6 1/2 c All-purpose flour 1/2 c Sugar 3/4 ts Salt 2 Envelopes Instant Yeast 1 Large Egg 4 tb Butter 4 tb Brown sugar 2 tb Honey 1/4 c Butter, softened Combine water, milk and butter in a bowl and microwave on full power for 90 seconds to 2 minutes (120 to 125 degrees F on candy thermometer). Combine 2 cups flour, sugar, salt and yeast in food procesor or mixer and process or mix for 10 seconds to mix well. With processor or mixer running, pour the warm liquid into the flour, add the egg and process for 20 seconds. Stop processor and add 2 1/2 cups of flour, process 40 seconds. If using mixer, switch to dough hook and mix for 2 minutes. Turn sticky dough onto floured board. Gradually add enough of the rest of the flour and knead only until the dough is not sticky but is still soft. Cover with a mixing bowl and let rest 15 minutes. It should be bubbling happily by then. Generously grease 2 8 inch square or round pans. Melt 2 Tablespoons of butter in each pan and add 2 Tablespoons of brown sugar and 1 Tablespoon of honey. Sprinkle cinnamon over butter mixture. Divide the dough in half. Roll 1 half into a 10 x 20 inch rectangle on a floured board. Brush with the softened butter and spread with cinnamon and brown sugar. Roll up like a jelly roll stretch slightly by pulling on the ends to even thickness. Press lightly along edge to seal. Using a floured knife, cut into rolls. Place in prepared pan with cut sides down. Repeat with other half. Cover with clean tea-towel and place in an unheated oven with a pan of hot water on the bottom rack. Let rise for 40 minutes. Before baking, remove pan of water and rolls. Heat oven to 375 F. Bake rolls for 20 to 25 minutes or until just golden brown. Turn out onto tray or piece of waxed paper. Tips: Use a candy thermometer to check temperature of water. May be proofed in the microwave on low for 10 minutes instead of in regular oven. Let dough rest for 15 minutes before baking. A 1000 watt microwave was used, times may need to be adjusted. Sometimes, 40 minutes rising is too long, if the dough starts to look like it is going to overflow then cook it right away. Nuts, raisins or cherries may be added either to the pan or spread over the dough before rolling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Corn Bread Categories: Breads Servings: 6 1 tb Butter 3/4 c Cornmeal,yellow or white 1/2 ts Salt 1/2 ts Baking soda 1 Egg 1 1/2 c Buttermilk 1. Preheat oven to 400'F. 2. Place the butter in a heavy 4-cup baking dish and place in preheated oven. 3. Combine cornmeal, salt, and soda. Beat egg until blended and stir onto buttermilk. Pour over dry ingredients and stir only until blended. 4. Remove pan from oven and tilt to distribute butter evenly. Pour batter immediately into hot pan and return to heated oven and bake until firm and lightly browned, 20-25 minutes. 5. Serve hot with lots of soft butter and jam. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Graham Bread Categories: Breads, 1941 Servings: 6 1/2 c Brown sugar 3/4 c Cold water 1/2 c Melted shortening 3/4 c Milk 1 c White flour 1 1/3 ts Salt 1 ts Baking soda 2 c Graham flour Dissolve sugar in water; add shortening and milk. Sift white flour, measure, and sift with salt and baking soda. Add to first mixture. Add graham flour. Mix thoroughly. Bake in well-oiled bread pan, in moderate oven (375 F) 1 hour. 1 loaf. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Raisin Bread Categories: Breads, Osg Servings: 1 2 c Flour 2 ts Baking powder 1/4 ts Baking soda 3/4 ts Salt 1/3 c Sugar 1 c Raisins 2 c Cereal flakes 1 ea Egg 1 1/2 c Buttermilk 4 tb Shortening; melted Dredge raisins in small amount of flour, sift dry ingredients together and add raisins and cereal. Beat eggs slightly, add milk and melted shortening, blend well with first mixture but do not overmix. Bake in greased loaf pan 350 F. about 1 hour. Note: Type of cereal not given, corn or bran could probably be used. Source: Ruth Hutchinson, Marathon Grange, Clermont County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Sally Lunn Categories: Breads, Osg Servings: 1 4 c Cake flour; sifted 2 ts Baking powder 1/2 ts Salt 1/2 c Shortening 4 tb Sugar 1 ea Egg; beaten 1 c Milk Sift flour once, measure, add baking powder, salt, and sift again. Cream shortening, add sugar, cream together thoroughly. Combine egg and milk. Add flour to creamed butter and sugar, alternately with milk mixture, small amount at a time, beating after each addition until smooth. Bake in greased muffin pans, or baking sheet, in hot oven 425 F. 25 minutes, or until done. Source: Elizabeth Craig, Mason Grange, Warren County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Sourdough French Bread Categories: Breads Servings: 2 -JUDY LAUSCH DGSV34A 4 1/2 c Bread flour 2 tb Wheat germ 1 tb Sugar 2 ts Salt 1/2 ts Ginger 2 pk Fast-acting dry yeast 1 c Warm water; (120-130*) 1 c Sour cream; room temp. 2 tb Vinegar 1 Egg white 1 tb Water 2 ts Poppy seeds 1. In large bowl, combine 1 1/2 c flour, and next five ingredients (wheat germ, sugar, salt, ginger and yeast); blend well. Add water, sour cream and vinegar to flour mixture. Blend at low speed until mositened; beat 3 minutes at medium speed. Stir in an additional 2 to 2 1/2 c flour until dough pulls cleanly away from sides of bowl. 2. On floured surface, knead in remaining 1/2 to 1 c flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 25-35 minutes. 3. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Allow to rest on counter covered with inverted bowl for 15 minutes. Divide dough in half; roll each half to 14x8" rectangle. Starting with longest side, roll up; pinch edges firmly to seal. Place seam side down on greased cookie sheet; taper ends to a point. With sharp knife, make five 1/4" deep diagonal slashes on top of each loaf. Cover; let rise in warm place until light and doubled in size, about 15 minutes. 4. Heat oven to 375*F. Bake 25 minutes. In small bowl, beat egg white and water. Remove bread from oven; brush with egg white mixture. Sprinkle with poppy seed. Return to oven. Bake an additional 5 to 10 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks. Makes 2 (17 oz.) loaves. A Pillsbury Bake-off winning recipe, formated for you by Judy Lausch. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quick Sticky Buns Categories: Breads Servings: 24 MMMMM-----------------------INGREDIENTS FOR BUNS---------------------------- 1 1/4 c Milk 1/4 ts Butter 3 1/4 c Flour 1/4 c Sugar 1 ts Salt 2 pk Yeast 1 Egg MMMMM---------------------INGREDIENTS FOR TOPPING-------------------------- 1 c Brown sugar 1 1/2 ts Cinnamon 3/4 tb Butter 2 tb Corn syrup 1 c Walnuts Contributed to the echo by: Barbara Zack QUICK STICKY BUNS Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour, sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir in rest of flour. Cover and rise until double (30 to 45 minutes). Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients on low until ingredients are melted and combined. Divide topping between muffin cups. Stir down batter. Drop into muffin cups. Cover and rise until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three minutes then invert on waxed paper. Servings: 24 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Quinoa Corn Bread Categories: Breads Servings: 6 2 c Corn meal 1 c Quinoa meal * 1 ts Salt 1/2 ts Baking soda 1 1/2 ts Baking powder 1 tb Honey or brown sugar 1 lg Egg; beaten 3 tb Butter or bacon fat, melted 2 1/2 c Buttermilk MMMMM-----------------------------OPTIONAL---------------------------------- 4 oz Canned chopped green chilies -OR- jalapeno-tomato-relish Preheat oven to 425 F. Prepare quinoa meal by grinding raw quinoa in a blender. Combine all dry ingredients. Combine wet ingredients. Mix the two together. Bake in greased 9" x 9" pan or greased muffin tin until golden (about 25 minutes). Serve hot, with lots of butter. For a spicier variation add optional green chilies or jalapeno-and-tomato relish. Source: Ancient Harvest Quinoa recipe leaflet Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rahn Salt-Rising Bread Categories: Breads Servings: 6 2 tb Corn meal 1/2 pt Water 1/2 ts Salt 1 qt Milk 1 ts Salt 8 c Flour (variable) "Salt rising bread is leavened by the fermentation of flour and milk. Bacteria are most important actors in this play. The yeast plants of the air find the batter a good stage for development. Salt rising bread needs more heat while fermenting and a much longer time to bake. Here is a good example:" Stir 2 Tbsp. of corn meal into 1/2 pint of water heated to 130 F. Add 1/2 tsp. of salt and mix very well. Put this in a jar or crock, cover and place it in a pan of water at 160 F. Keep overnight in a warm place. In the morning, warm 1 quart of milk; add 1 tsp. salt and enough warm flour to make a heavy batter. Gradually add the overnight corn meal and beat well for a few moments. Cover and keep in a warm place about 2 hours. Gradually add flour and beat mix until it becomes a very soft dough. Turn out on a floured board and knead until it is elastically smooth. Divide equally into four portions, mold into loaves, and place each in a greased bread pan. Cover with a clean cloth and keep in a warm place for 1/2 hour. Bake in a 350 F. oven for 1 hour. From: Uncle John's Original Bread Book Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raised Donuts Categories: Breads, 1941 Servings: 6 1 c Sugar 1 c Milk, scalded 2 tb Melted butter or butter -substitute 1/2 ts Salt 2 Eggs, well beaten Flour 1/2 Cake dry yeast OR 1/2 cake compressed -yeast 1/4 c Lukewarm water 1/4 ts Nutmeg OR 1/4 ts Cinnamon Scald milk, at night, and add butter and salt. Cool until lukewarm. Add yeast, softened in lukewarm water, and nutmeg or cinnamon. Cut in enough flour to make of soft roll dough consistency. Cover and let rise overnight. Next morning cut down, add sugar, eggs, and enough additional flour to form a soft roll dough. Cover and let rise until double in bulk. Turn onto lightly floured board, roll in sheet 1/3 inch thick, cut with lightly floured cutter. Cook in deep, hot fat (365 F). Drain on crumpled, absorbent paper. The doughnuts should rise to the top and begin to brown almost instantly. 48 doughnuts. Florence Taft Eaton, Concord, MA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raisin Bran Bread Categories: Breads, 1941 Servings: 6 1 Egg, well beaten 1 c Bran 2 c White flour 1/2 c Sugar 1 c Sour milk 2 tb Melted shortening 1/2 c Raisins 1/4 c Molasses 1/4 ts Baking soda 1 ts Salt 3 ts Baking powder Combine molasses, shortening, sugar, bran, raisins, egg, and milk. Sift flour, measure, and sift with baking soda, baking powder, and salt. Combine with the first mixture. Beat well. Pour into well-oiled loaf pan. Bake in moderate oven (375 F) 1 hour. 1 loaf. Annebel Beasley, Johnson City, TN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raisin Bran Bread Categories: Breads Servings: 6 1 pk Yeast 2 c Bread flour 1 1/2 c Raisin-bran cereal, right -from the box 1/2 ts Salt 1/4 ts Baking soda 4 tb Brown sugar 2 tb Butter (Use ingredients at -room temperature.) 1 c Plus 1 Tbsp warm water "If you love raisin bran cereal for breakfast, you'll really love this bread. Get all the great food value in a great tasting super healthy loaf that is particularly delicious toasted for breakfast (or anytime). Add all ingredients into the pan in the order listed. Select white bread and push "Start." You can try any of your favorite cereals. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raisin Bread Categories: Penn-dutch, Breads Servings: 1 1 md Potato 1 qt Water 1 c Yeast 1 c Lukewarm Water 2 ts Cinnamon 1/2 ts Cloves 1 c Sugar 1 lb Raisins 1 tb Butter Flour Pare and boil the potato in the quart of water, mash and mix sufficient flour with the water to form a smooth batter. Dissolve the yeast in 1 cup of lukewarm water and combine with the batter. Cover and set in a warm place and let rise for 4 hours. Add the rest of the ingredients and knead, adding flour as needed. Be careful not to get dough too stiff. Let stand for 2 hours, then form into loaves, place in bread pans and let rise until light. Bake at 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) v7.07 Title: Raisin Bread Categories: Breads, 1941 Servings: 6 2 c Milk, scalded 2 tb Melted shortening 1/4 c Molasses 1 1/2 ts Salt 1 Cake compressed yeast 6 c Flour 3/4 c Raisins Combine milk, salt, shortening, and molasses. Cool until lukewarm. Add yeast to cooled milk. Allow to stand 5 minutes. Add raisins. Add flour, a little at a time, beating well after each addition, until dough is just stiff enough to knead on a lightly floured board. Knead until smooth and elastic. Cover with a warm, damp cloth, and allow to double in bulk. Knead down, allow to double in bulk again. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in hot oven (425 F) about 45 minutes. Mrs. I.M., Denver, CO. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raisin Bread for Bread Machines Categories: Breads, Breadmaker Servings: 6 1 1/8 c Water 2 tb Margarine or butter 2 tb Sugar 1 ts Salt 3 c Bread flour 2 1/2 ts Yeast MMMMM-------------------------AT THE BEEP ADD------------------------------ 3/4 c Raisins MMMMM--------------------VARIATION:CINNAMON RAISIN------------------------- 3/4 c Raisins 1 tb Cinnamon MMMMM---------------------VARIATION: APRICOT BREAD-------------------------- 3/4 c Dried diced apricots MMMMM-------------------VARIATION: MIXED DRIED FRUIT------------------------ 3/4 c Dried mixed fruit, diced MMMMM---------------------VARIATION: ORANGE RAISON-------------------------- 3/4 c Raisins 1/2 ts Grated orange peel Note: 6 servings for Large (1.5 lb) loaf, change to 4 for medium or 3 for small loaves. Put all ingredients but the raisins in your machine in the order recommended by the manufacturer - most machines have some setting for "Mix" or "Fruit" breads that will make them beep when it's time to add the fruit. Add the raisins at the proper time. The "Variations" can be used instead of the raisins, add at the time you'd add the raisins. From: The Bread Machine Cookbook (vol I) by Donna Rothnell German MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raisin Bread Categories: Breads, Osg Servings: 1 1 ea Yeast cake 1 tb Sugar 1 c Water; lukewarm 1 c Milk 2 c Flour; sifted 2 tb Lard or butter 3/4 c Sugar 1 c Raisins 1 ts Salt 4 c Flour Dissolve yeast, sugar in lukewarm water. Add milk, scalded and cooled, flour, lard or butter creamed with sugar, beat until smooth. Cover and set aside to rise in warm place, free from draft until light, about 1 1/2 hours. When risen add raisins which have been well floured, 1 t. salt. Add flour for moderately soft dough, about 4 c. Knead lightly. Place in well greased bowl, cover, let rise until double in bulk, about 1 1/2 hours. Mold in loaves, let rise 1 hour. Bake 45 minutes 350 F. Makes 2 loaves. Glaze with egg diluted with water or rub loaves with butter after baking. Source: Merle Smith, Jefferson Grange, Ashtabula County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raisin Cinnamon Rolls Categories: Breads, Desserts Servings: 12 16 oz Loaf Frozen Bread Dough * 1/4 c Butter Melted & Divided 1/2 c Sugar 2 ts Ground Cinnamon 1/3 c Raisins 2 tb Chopped Almonds, Toasted 2 ts Grated Lemon Rind 1/2 c Sifted Powdered Sugar 2 1/2 ts Lemon Juice * Dough should be thawed. ~------------------------------------------------------------------------- Roll dough on a lightly floured surface to a 14-x8-inch rectangle. Brush surface of dough with 2 tablespoons melted butter. Combine 1/2 cup sugar and next 4 ingredients in a small bowl; sprinkle over dough, leaving a 1/2-inch border on all sides. Starting with long side, roll up jellyroll fashion. Pinch seam to seal (DO NOT SEAL ENDS). Cut roll into 12 slices; place cut side down in a lightly greased 9-inch square pan. Brush with remaining 2 tablespoons melted butter. Cover and refrigerate 8 hours. Remove pan from refrigerator, and let rolls rise in a warm place (85 f.) free from drafts, 50 minutes or until doubled in bulk. Bake rolls at 350°F for 20 to 25 minutes. Combine powdered sugar and lemon juice; drizzle over warm rolls. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raisin Loaf for Bread Makers Categories: Breads Servings: 5 7 oz WATER (210 ML) 1 3/4 c BREAD FLOUR 1/4 c ALL-PURPOSE FLOUR 2 tb NONFAT DRY MILK 2 tb SUGAR 1 ts SALT 2 tb BUTTER 1/4 c RAISINS 2 ts YEAST PLACE INGREDIENTS IN BREAD MAKER IN ORDER SHOWN. USE SWEET MODE. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raisin Log Categories: Breads Servings: 6 1 Portion Four-Way Sweet Bread -Dough 2 tb Canned milk 1 c Golden or dark raisins 3 tb Vanilla sugar 1 ts Cinnamon 1/2 ts Allspice Topping: 3 ts Sugar 1 ts Cinnamon 1/4 ts Allspice 1 ts Cornstarch * Use Grated Raw Potato Starter Roll the dough into a rectangle with the width equal to the length of the pan (medium size loaf) and about twice as long. Brush with canned milk. Scatter raisins over surface. Mix vanilla sugar, cinnamon and allspice together and sprinkle on evenly. (if vanilla sugar is not available, dribble 1 tsp. of vanilla extract over dough.) Roll up tightly but do not seal ends. Place seam-side down in pan. Butter top generously and push sharp pointed knife down through the dough almost to bottom at regular intervals to allow air bubbles between layers to escape. Set in warm place to rise and when ready for the oven, spread with the well-mixed topping (the cornstarch will help to bind the topping to the crust so that it will not crack off badly when sliced). Bake in oven preheated to 350 for 50 to 60 minutes. Cool before slicing. From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raisin Oat Muffins Categories: Muffins, Breads Servings: 10 2 1/2 c Rolled oats 1 pt Baking powder 1/2 c Raisins 2 pt Raisins 1 c Skim milk 1 pt Lemon juice 1/3 c Firmly packed brown sugar 1 pt Vegetable oil 2 pt Vegetable oil 2 Egg whites 2 pt Vanilla extract Preheat oven to 375 degrees. Lightly oil 10 muffin cups or spray with a nonstick cooking spray. Place oats in a blender container and blend until it has the consistency of flour. Place in a large bowl and add baking powder. Mix well. Stir in raisins. Place milk in a medium bowl. Add lemon juice and let stand 1 minute. Add remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing until all ingredients are moistened. Divide batter evenly into prepared muffin cups. Bake 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove muffins to arack to cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raising Dough (Microwave) Categories: Breads, Microwave Servings: 2 19 Inch square dish. Proofing yeast bread: Make your favorite yeast bread recipe and follow these basic directions for proofing (raising) dough. 1. Prepare dough according to recipe directions. (do not select a recipe that makes more than 2 loaves.) 2. Place dough in a well greased large glass bowl. Brush top of dough with oil. Cover loosely with plastic wrap. 3. Place 3 cups of warm water in a 10 inch glass or glass ceramic pie plate or 10 inch glass square dish. Place bowl of dough in water. 4. Set Power Select at WARM; heat for 25 to 30 minutes or until dough doubles in size. dough has risen when two fingertips lightly pressed about 1/4 inch into dough leave an impression. 5. Punch dough down, shape into loaves. place dough in well greased 8 1/2 x 4 1/3 glas loaf dishes. Repeat proofing procedure if your recipe directs. Note, two 8 1/2 loaf pands will fit into a 6. Bake conventionally according to recipe directions. from the Panasonic Microwave Cookbook *Courtesy of The HomesteadBBS (615) 385 9421* MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ranola Bread Categories: Breads Servings: 6 1 pk Yeast 3/4 c Whole wheat flour 2 c Bread flour 1 c Granola, ground finely in -blender 3/4 ts Salt 1 3/4 ts Sugar 3/4 c Warm water 1/2 c Buttermilk 2 tb Sweet butter 2 tb Honey 1 Egg (Use ingredients at room -temperature.) "Use your favorite granola. We used one with dates and nuts. Healthy, preservative-free bread has never tasted this good." Add all ingredients into the pan in the order listed, select white bread and push "Start." Try adding 1/2 cup raisins or dates! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raspberry Cheese Coffeecake Categories: Breads Servings: 1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raspberry Banana Muffins Categories: Muffins, Breads Servings: 15 2 c Flour 1/2 ts Baking powder 3/4 ts Baking soda 1/4 ts Salt 1/4 lb Butter 1 c Sugar 2 Eggs 3 Overripe bananas 1/4 c Sour cream 1 ts Vanilla 1 pt Cleaned raspberries 1/2 c Chopped toasted almonds Sift together flour, baking powder, baking soda, and salt. Cream butter with sugar until fluffy. Beat in eggs. Puree bananas, sour cream and vanilla. Alternate add dry ingredients in 3 additions and banana mixture in 2 additions to the egg mixture. Beat enough to incorporate. Fold in raspberries and toasted almonds. Spoon into greased muffin tins and bake in a preheated 350 deg F oven for about 25 minutes, until puffed, browned and springy. Makes about 15 muffins. Source: Fifty Ways to Cook Most Everything (Andrew Schloss) posted by Linda Davis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raspberry Bran Muffins Categories: Muffins, Breads Servings: 24 2 1/2 c Flour 1 3/4 c Sugar 2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 2 c Buttermilk 1/2 c Vegetable oil 2 lg Eggs 8 c Bran flakes cereal 1/2 c Raspberry jam A moist and chewy muffin from the UNDERGROUND DELI in Ashland, Oregon. Makes about 24. Preheat oven to 350F. Line muffin tins with paper muffin cups. Combine first 5 ingredients in medium bowl. Whisk buttermilk, oil and eggs in large bowl to blend. Add dry ingredients and cereal and stir until just blended. Spoon 1/4 cup batter into each muffin cup. Using small spoon,make well in center of each and fill well with 1 tsp jam. Spoon remaining batter over. bake until tester inserted into centers comes out clean, about 25 minutes. Turn muffins out onto racks. Cool slightly. Serve warm or at room temperature. Origin: Bon Appetit, Favorite Restaurant Recipes Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raspberry Almond Muffins Categories: Muffins, Breads Servings: 6 16 Regular muffins The raspberry preserves and almond paste tucked inside these delicate muffins make them a surprising treat. About 5 ounces almond paste 1/2 cup (1 stick) butter, at room temperature 3/4 cup granulated sugar 2 large eggs 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon almond extract 2 cups all-purpose flour 1 cup plain yogurt or buttermilk About 1/4 cup raspberry preserves Heat oven to 350 F. Line muffin pans with foil baking cups. Cut almond paste into 16 pieces and pat each piece into a round disk about 1 1/2 inches across. In a large bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time, then mix in baking powder, baking soda, and almond extract. With a rubber spatula fold in 1 cup of the flour, then the yogurt, and lastly the remaining flour until well blended. Spoon about 2 tablespoons of batter into each cup and smooth surface with your fingers. Top with a level teaspoon of raspberry preserves, then with a piece of almond paste. Top each muffin with another 2 tablespoons of batter. Bake 25 to 30 minutes, or until lightly browned. Turn out onto a rack and let stand at least 10 minutes. Source: Muffins By Elizabeth Alston MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Raw Apple Muffins Categories: Muffins, Breads Servings: 16 4 c Apple, diced 1 c Sugar 2 Eggs, beaten 1/2 c Oil 2 ts Vanilla 2 c Flour 2 ts Baking soda 2 ts Cinnamon 1 ts Salt 1 c Raisins 1 c Walnuts, broken in large -pieces Servings: 16 Preheat oven to 325 degrees. Grease 16 muffin tins. Put 3 mixing bowls on the counter. Mix the apples and sugar in one bowl and set aside. Put the eggs, oil and vanilla in the second bowl, and stir to blend well. In the third bowl, put the flour, baking soda, cinnamon, and salt, and stir the mixture with a fork until blended. Stir the egg mixture into the apples and sugar, and mix thoroughly. Sprinkle the flour mixture over the apple mixture and mix well. (may want to use your hands as this is a stiff batter) Sprinkle the raisins and walnuts over the batter and mix until they are evenly distributed. Spoon into the muffin tins. Bake for about 25 minutes, or until a straw comes out clean when into the center of a muffin. Serve warm. These are dense, moist and good! Posted by: Pat Finch August 1991 Source: The Breakfast Book, Marion Cunningham MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Real Chocolate Bread Categories: Breads, Chocolate Servings: 6 1 pk Yeast 3 c Bread flour 1/2 c Sugar 1/4 c Unsweetened cocoa 1 Egg unbeaten 1/4 c Butter or margarine 1/2 ts Vanilla (Use ingredients at -room temperature.) 1 c Warm milk "When only chocolate will do, serve this great tasting chocolate bread. It's not too sweet. Try spreading on some cream cheese." Add all ingredients in the order given, select white bread, and push "Start." Be sure to try this with a glass of cold milk. You can also add 1/2 cup raisins and 1/2 cup chocolate chips, too. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Real White Bread Categories: Breads Servings: 2 1/4 c :warm water (approx 105F) 1 pk Dry yeast 1 3/4 c Milk 2 tb Butter; softened Vegetable shortening or oil 2 tb Sugar 2 1/2 ts Salt 5 1/2 c All-purpose flour (or more) POUR THE WARM WATER over the yeast. Stir well, and let stand to dissolve. Heat the milk, stirring, to the same temperature as the yeast, then pour it over the dissolved yeast. Add the butter (or shortening or oil), sugar, salt and 4 cups of the flour. Beat vigorously with a large spoon for at least 1 minute. Stir in enough of the remaining flour, 1/2 cup at a time, to make a stiff but not dry dough. Dust the kneading surface with 1/4 cup of the reserved flour and turn the dough out onto it, cleaning the bowl completely with a rubber spatula. Knead the dough for 1 minute, sprinkling extra flour a little at a time as necessary, then let rest for 10 minutes. Resume kneading for about 6 to 8 minutes more, or until the dough is smooth and elastic. Put in a lightly greased bowl, cover and let rest in a warm place to rise for between 1 and 2 hours. When the dough has doubled in bulk, turn it out onto a lightly floured surface and punch it down for a minute. Cut dough in half and pat each half into an oval the approximate length of your bread pan, which should be lightly greased. Put in the pan, cover with a damp towel and let rise for another 45 minutes to 1 hour. Preheat the oven to 350F and, when the bread is risen, put it in the oven. Bake for about 40-to-45 minutes in a glass pan, or 45-to-50 minutes in a metal pan. Makes 2 Loaves MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Red Lobster Cheese Biscuits Categories: Breads Servings: 60 1 ts Garlic salt or powder 1 tb Parsley flakes 1 ts Italian seasonings 5 lb Bisquick 44 oz Cold water 1 lb Sharp Cheddar cheese, grated 1/2 c Butter OR margarine Servings: 60 Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. The RL manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c. grated cheddar which will yield about 12 biscuits. You may also substitute soda water or gingerale for the water, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Red Lobster Garlic Cheese Rolls Categories: Breads Servings: 1 16 oz Very finely shredded -Cheddar cheese 6 c Water 5 lb Box of Bisquick Mix -Garlic butter, -soft or melted Mix together cheese, water and Bisquick in a large bowl. Drop onto a non-stick cookie sheet or one that is covered with aluminum foil. You will need to experiment with size but they should turn out to be about the size of a normal biscuit (about 2" in diameter??). Bake at 400 degrees until golden (sorry, don't have the cooking time. Perhaps the Bisquick box can help). Right after you remove the rolls from the oven, spread or brush VERY GENEROUSLY with garlic butter (soft or melted butter with lots of finely diced or crushed garlic mixed in). Serve rolls warm. Note: I have no idea how many rolls this makes so you may want to cut it down unless you plan on feeding a herd! From: Matt, my waiter at Red Lobster Posted by: Debbie Carlson - Cooking Echo From: JOAN JOHNSON MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Red Lobster Cheese Rolls Categories: Breads Servings: 1 1 ts Garlic salt or powder 1 tb Parsley flakes 1 ts Italian seasonings 5 lb Bisquick 44 oz Cold water 1 lb Cheddar cheese, -sharp,grated 1/2 c Butter or margarine Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. The Red Lobster manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c. grated cheddar which will yield about 12 biscuits. You may also substitute soda water or gingerale for the water, if desired. Judy Garnett/NC PJXG05A From: JOAN JOHNSON From: NANCY GOLDEN Date: 09-21-92 (20:22) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Refrigerator Rolls Categories: Breads Servings: 4 1 c Mashed potatoes (2 -medium-size potatoes) 2/3 c Butter 1/4 c Honey 1 ts Salt (optional) 2 Eggs 1 pk Dry yeast 1/2 c Warm water 1 c Milk, scalded and cooled to -lukewarm 6 To 7 cups whole wheat flour Melted butter Makes 4 to 5 dozen rolls, depending on size. Combine the mashed potatoes, butter, honey, salt, and eggs and cream them well. Dissolve teh yeast in the lukewarm water, add to the milk and then add to the potato mixture. Add enough flour to make a stiff dough. Turn out onto a lightly floured board and knead for about 8 minutes. Put the dough in a large, greased bowl, cover and let rise to double in a warm place (about 1 1/2 hours). Knead down lightly, rub the top with melted butter, cover tightly and place in the refrigerator until ready to bake. About 1 hour before baking time, roll out on a floured surface, cut into shapes, place on a greased cookie sheet, and let rise, lightly covered in a warm spot for about 45 minutes to 1 hour. Bake at 375 F for about 20 minutes or until done. Bread Winners From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Reuben Bundles Categories: Snacks, Sandwiches, Breads Servings: 8 1 8 oz can Sauerkraut (drained -and snipped) 1/4 ts Caraway seed 1/2 cup Mayo or -Salad dress. 2 tb Green Pepper (chopped) 1 -Tbsp Green Onion (sliced) 1 tb Chili sauce 1 Tbsp Pimiento -(chopped) 2 pk Crescent rolls (16ct) Corned -beef filling(*) FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Franfurter filling (*) 1/2 cup American Cheese (shredded) Combine snipped sauerkraut and caraway seed; set aside. Combine mayo or salad dressing, green pepper, pimiento, sliced green onion, and chili sauce; mix well. Set aside. Unroll crescent roll dough; form into eight 6 x 3 1/2-inch rectangles by pressing perforated edges together. Spoon some of the Corned Beef filling or Frankfurter filling into half of each dough rectangle; top with the sauerkraut mayo mixture, and shredded American cheese. fold over other half of dough; seal edges with tines of fork. Place on ungreased baking sheet. Bake at 425 degrees til golden brown, about 10 minutes. makes 8 sandwiches. * Corned Beef Filling... In small bowl combine 1/2 of a 12 oz can of corned beef (chopped), 1/2 cup shredded Swiss Cheese; and 1 Tbsp snipped parsley. * Frankfurter Filling... Thinly slice 2 frankfurters. In small bowl combine frankfurters with 1/4 cup chopped dill pickle. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb Bread Pudding Categories: Desserts, Breads Servings: 4 4 Bread slices 3 tb Butter 1/2 c Sugar; granulated 3/4 ts Cinnamon 3 c Rhubarb; 1" pieces Spread each slice of bread with 1 tsp of butter. Cut buttered bread into 1/2" cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom of greased 8" baking dish. Top with half of bread cubes and half of sugar mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for 20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned. Source: Canadian Living magazine posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb Coconut Bread Pudding Categories: Desserts, Breads Servings: 6 1 c Sugar 3/4 c Water 2 tb Butter or margarine 3 c Sliced fresh or frozen -rhubarb, 1/2 inch pieces 1 Egg, beaten 1/2 ts Vanilla extract 4 c Soft bread cubes, lightly -toasted (about 5 slices) 1 c Shredded Coconut, divided Combine sugar and water in a saucepan; bring to a boil. Remove from the heat; add butter and rhubarb. Cover and let stand 15 minutes. Drain, reserving liquid. Blend liquid with egg and vanilla. Combine bread cubes, rhubarb mixture, egg mixture and 3/4 cup coconut. Place in a greased 1 quart casserole. Sprinkle with the remaining coconut. Bake at 325 degres for 45 minutes or until set. Yield; 6 servings. SOURCE: *Bonnie Alstatt, Elberfeld, IN, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 6/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb Pecan Muffins Categories: Muffins, Breads Servings: 12 2 c Flour 3/4 c Sugar 1 1/2 ts Baking Powder 1/2 ts Baking Soda 1 ts Salt 3/4 c Chopped Pecans 1 lg Egg 1/4 c Vegetable Oil 2 ts Grated Orange Peel 3/4 c Orange Juice 1 1/4 c Rhubarb, Fresh Fine Chopped Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350°F for 25-30 min. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb-Maple Toasted Bread Pudding Categories: Breads, Desserts Servings: 4 4 sl Good white bread 3/4 c Milk 3 tb Butter 2 Eggs 1/4 c Maple syrup 1/4 c + 1 T Sugar 1 pn Salt 1 c Rhubarb, chopped Whipped cream flavored with maple syrup Remove the crust from the bread and toast the slices. Tear into small cubes and place in a bowl. Heat the milk with 2 tablespoons of the butter and pour over the bread cubes. Use the remaining butter to coat a 1-quart casserole. After the toast has soaked for 1- minutes, beat together the eggs, maple syrup, 1/4 cup sugar, and salt, then stir in the rhubarb and combine with the bread mixture. Pour into buttered casserole, sprinkle remaining sugar on top and bake for 40 minutes in a preheated 325 F oven. Serve warm with maple-flavored whipped cream. Serves 4. SOURCE:[ The L. L. Bean Book of NEW New England Cookery ] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rice Crust for Pizza Categories: Breads, Rice, Pizza Servings: 1 3 c Cooked Brown Rice 2 Eggs; beaten 1 c Grated Mozzarella Cheese Mix the rice with eggs and cheese. Press into 10" pizza pan. Bake for 20 minutes at 450*. Put on sauce and toppings of your choice; bake 10 minutes longer. PROTEIN: 45.4 grams; CALORIES: 1066 These are all from the _Whole_Foods_For_The_ _Whole_Family_Cookbook_. From: SANDRA MAY Refer#: NONE Conf: (1010) F-COOKING MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rice Muffins Categories: Breads, Muffins, 1941 Servings: 8 1 c Cold cooked rice 2 Eggs, well beaten 1/2 ts Salt 3 ts Baking powder 1 c Milk 4 tb Melted shortening 2 tb Sugar 1 1/2 c Flour Sift flour, measure, and sift with baking powder and salt. Combine rice, milk, eggs, shortening, and sugar. Add dry ingredients. Beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (435 F) about 30 minutes. 8 servings. Mrs. W.B. Baker, Pueblo, CO. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rich Bread Recipe Categories: Breads Servings: 6 8 To 8 1/2 cups all-purpose -flour 2 pk "Instant Dry Yeast" 3/4 c Sugar 1 tb Salt 1 1/2 c Milk 1/2 c Water 3/4 c Butter 4 Eggs Oven 375 degrees In large mixer bowl, combine 3 cups flour, yeast, supar, and salt; mix well. In pan, heat milk, water and butter until warm. butter doesn't need to melt. Add to flour mixture. Add eggs. Blend at low speed til moistened; beat 3 mins. at med speed. By hand gradually stir in enough remining flour to make a firm dough. Knead on floured surface til smooth and elastic, 5 to 8 mins. Place in greased bowl, turning to grease top. Cover and allow to rise in warm place til fight and doubled, abour 1 1/2 hrs. Punch down dough. Divide into 3 parts. On lightly floured surface, roll or pat each third to a 14 x7 inch rectangle. Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4 inch bread pans. Cover and allow to rise in warm place til doubled. Bake at 375 for 25-30 mins. Remove from pans....You know the rest! Try toast! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rich Delicious Orange Tea Muffins Categories: Breads Servings: 4 1/2 c Sugar, 2 ts Baking powder, 1/2 ts Salt 1/2 c Butter or margarine melted, 1/2 c Fresh orange juice 2 Eggs, 1 1/2 c Flour, Grated rind of 1 orange MMMMM-----------------------------TOPPING---------------------------------- Sugar cubes Orange juice Preheat oven to 375°F, prepare pans. Combine first 4 ingredients & blend well. Melt butter, take off heat & stir in orange juice, rind & eggs. Beat. Stir dry mix into wet mix and blend until just moistened. Spoon into pans, soak 1 sugar cube in orange juice for each muffin and place on top of batter. Bake for 15-20 mins or until done. Makes 8-9 large muffins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rich Lemon Muffins Categories: Muffins, Breads Servings: 12 2 c Unsifted all purpose flour 1/2 c Plus 2 tbsp. sugar 1 tb Baking powder 1 ts Salt 1/2 c (1 stick) butter or -margarine 1/2 c Fresh lemon juice 2 lg Eggs 2 tb Finely grated lemon rind. "When the season arrives, serve these with fresh berries and cream. Until then, they're delicious with sweet butter and strawberry jam." Makes 12 regular size muffins. Heat oven to 400. Grease 12 muffin cups Combine flour, 1/2 cup sugar, baking powder, and salt; blend well Melt butter. Remove from heat and stir in lemon juice, eggs, and lemon rind. Stir egg mixture into dry ingredients and blend until well moistened. Spoon into muffin cups; sprinkle top of batter with 2 tbsp. of sugar. Bake until lightly browned 15 - 20 minutes. Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rich Sourdough Bread Categories: Breads Servings: 1 1 c Milk ;+1 egg = 1 1/8 C 4 tb Sour Dough Starter * 3 c Flour (I use bread flour) 3 tb Sugar 1 1/2 ts Salt 3 tb Butter 1 pk Yeast The recipe calls for 4 Tablespoons Sour Dough Starter, I have always used at least 1/2 cup and sometimes as much as one cup. Anything over 1/2 cup, you will need to cut the milk and flour or it will rise way out of the pan. SOUR DOUGH STARTER (Hitachi's Recipes) 1. 2 Cups warm water or warm potato water and 2 cups flour. 2. 2 Cups warm milk and 2 cups flour. flour. 3.1 pk yeast 2 cups warm water or milk and 2 cups flour I use #3. Put flour in crock, plasticware or jar in a warm (not hot) place. Add water, milk or potato water. Let set for about 4 or 5 days until bubbly, then use in recipes. this is not my recipe found it in a file don't know who did it. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rich White Batter Bread Categories: Breads Servings: 2 1 1/2 c Milk 2 tb Sweet butter 2 tb Honey 1/4 ts Ground ginger 2 ts Salt 2 tb Dry yeast 1/2 c Warm water 1 ts Sugar or honey 4 Eggs 6 c Unbleached white flour Makes 2 large loaves In a saucepan scald the milk; add butter, 2 Tbsp honey, ginger and salt. Cool. In a large bowl dissolve the yeast in the warm water with the sugar or honey. When this is bubbly, add cooled milk mixture. Add eggs, one at a time, beating well after each. Add 3 cups of the flour and beat thoroughly for at least 5 minutes with an electric mixer. (A finer texture will result if you can let this sponge sit, covered with a towel, for an hour or so.) Beat in 3 more cups flour or enough to form a mass which clings together, leaving the sides of the bowl. You may have to resort to a wooden spoon at this point. Cover and let dough rise in its bowl until it has doubled in bulk. Stir down with a wooden spoon and divide equally between two 9x5-inch buttered loaf pans. You may feel like you are pulling taffy but don't give up. Smooth the dough out as best you can with the spoon or your hands. Cover and let the dough rise until it reaches the tops of the pans. Preheat oven to 375F. Bake 25 - 30 minutes or until the loaves sound hollow when tapped on the bottom. Remove from the pans and put directly on the oven rack for another couple of minutes baking. The Garden Way Bread Book From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Roggenbrot (Rye Bread) Categories: German, Breads Servings: 12 2 pk Yeast, Active Dry 1/2 c Warm Water (110-120 degrees) 1 1/2 c Milk, Lukewarm 2 tb Sugar 1 ts Salt 1/2 c Molasses 2 tb Butter 3 1/4 c Rye Flour, Unsifted 2 1/2 c Bread Flour, Unsifted Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rolled Oats Bread Categories: Breads, 1941 Servings: 6 1 1/2 c Boiling water 1 c Corn sirup 1/2 ts Salt 4 c Rolled oats 1/2 c Lukewarm water 1 tb Cooking oil 1 Cake compressed yeast 2 c Flour 1/2 c Sweetened condensed milk Combine boiling water and sweetened condensed milk. Stir until blended. Pour over rolled oats. Allow to stand 1 hour. Add cooking oil, sirup, salt, flour, and yeast which has been softened in lukewarm water. Beat thoroughly. Allow to rise until double in bulk, then beat thoroughly. Pour into well-oiled pan. Cover and let rise until double in bulk. Bake in moderate oven (375 F) about 45 minutes. 1 loaf. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rolled Oats Muffins Categories: Breads, Muffins, 1941 Servings: 6 1 1/2 c Rolled oats 1/4 c Sweetened condensed milk 3/4 c Hot water 2 tb Corn sirup 2 Eggs 1/2 ts Salt 3/4 c Flour 4 ts Baking powder 2 tb Cooking oil Pour hot water and condensed milk over rolled oats and let stand 1/2 hour. Add sirup, cooking oil, and beaten egg yolks. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Beat only until smooth. Fold in stiffly beaten egg whites. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425 F) 20 minutes. 10 servings. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rolled Oats Bread Categories: Breads, Osg Servings: 1 1 c Oats; rolled 2 c Water; boiling 2 tb Butter 1/2 c Brown sugar 1/2 ts Salt 1 ea Yeast cake 1 c Water; warm 4 c Flour 1 c Nut meats Raisins; optional Cook oats in 2 c. boiling water. Cook to lukewarm. Dissolve yeast in 1/2 c warm water, combine all ingredients. Let rise to double its size. Put in 2 loaves, let rise again. Bake in moderate oven. Note: Recipe reformatted a bit. Moderate oven is 350 - 400 F. Time not given, probably 45 - 60 minutes. Watch closely. Source: Mrs. Theo J. Butts, Perkins Grange, Erie County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rolls with Yeast Ferment Categories: Breads, 1941 Servings: 6 1 c Yeast ferment 3/4 ts Salt Flour 3 tb Sugar 1 1/2 tb Melted shortening If the yeast ferment has been stored in the refrigerator, stir thoroughly and warm to room temperature by setting in a pan of warm water. Add sugar, salt, and melted shortening. Add flour slowly, beating thoroughly after each addition until dough is just stiff enough to knead. Knead on lightly floured board until smooth and elastic. Cover with a warm, damp cloth and allow to double in bulk. Work down, again cover and allow to double in bulk. Form into rolls. Place on well-oiled baking sheet. Cover and let rise until treble in bulk. Bake in hot oven (450 F) 12-15 minutes. 24 rolls. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Roquefort Biscuits Categories: Appetizers, Breads Servings: 36 Karen Mintzias 1 c Self-raising flour 1/2 c Butter, well-chilled 2 oz Roquefort -OR other blue-veined cheese 2 oz Cheddar cheese, shredded 1/2 c Sesame seeds Cucumber slices Cherries Sift flour into a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Crumble in Roquefort cheese; sprinkle in Cheddar cheese. With your fingers, thoroughly mix ingredients to form a dough. Cover and refrigerate. Place sesame seeds in a dry skillet, stir over medium heat until golden. Remove from heat; cool. Preheat oven to 400 F (200 C). Grease 2 baking sheets. Shape chilled dough into 36 equal balls. Toss each ball in toasted sesame seeds, pressing balls flat to coat well with seeds. Arrange balls on greased baking sheets and press lightly with a fork. Bake 10 minutes or until golden around edges. Cool on racks and store in an airtight container. To serve, arrange on a plate and garnish with cucumber and cherries. Makes 36. Source: The Book of Appetizers, by June Budgen Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rosalynn's Hushpuppies Categories: Breads Servings: 12 1 1/4 c Cornmeal,self-rising 3/4 c Flour,self-rising Salt 1 Egg,beaten 1/2 c Onion,finely chopped 1 c Buttermilk Mix all dry ingredients together. Add egg, onion, and buttermilk. Drop batter by small spoonfuls into deep fat. They will sink toward the bottom, then pop back to the top. Turn if they don't pop over when brown on one side. Drain on paper toweling and serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rosemary-Whole Wheat Focaccia with Garlic Categories: Breads, Cheese Servings: 2 1/2 c Plus 1 tablespoon cold water 1 3/4 ts Salt 1 tb Honey 2 tb Olive oil 2 ts Dried rosemary leaves 1 c Whole-wheat flour 1/2 c Bread flour Oil and cornmeal for baking -pans 3 tb Butter or margarine 2 Lg. red onion, thinly -sliced, slices separated -into rings 1 1/2 c Finely shredded -Parmigiano-Reggiano cheese -or other Parmesan-like hard cheese 1/4 c Finely julienned sun-dried -tomatoes Salt Crushed hot red pepper More than just flat bread, this focaccia is a great base for open- faced sandwiches with sliced left over meat or poultry or cheese, spread with robust mustard. Or try juicy tomatoes, thinly sliced with fresh basil strewn over. Basic Sponge In processor fitted with metal blade, mix Basic Sponge with water, salt, honey, olive oil and rosemary until smooth. Combine flours and add to sponge mixture, 1/4 cup at a time, pulsing several times to incorporate each addition. Then process dough until supple, elastic and stick- ing slightly to work bowl, about 1 minute, adding more water or flour by teaspoon, if dough is either too dry or too wet. Dough should be very sticky, almost wet. Transfer dough to large plastic bag, squeeze out all air and seal tightly on top to allow room for dough to expand. Set bag in bowl and let dough rise in warm spot until doubled, about 1 hour. Can be refrigerated overnight once punched down. Oil round pizza pans, preferably black steel. Sprinkle with corn meal. Divide dough in half. Gently stretch each into about 12-inch diameter round. Transfer to pans. Dimple dough with fingers. Heat butter with garlic until melted. Brush over surface of each focaccia, dividing evenly. Scatter sun-dried tomatoes on top. Season to taste with salt and crushed hot red pepper. If baking 1 focaccia at a time, refrigerate unbaked loaf until after first is baked. Bake on lower rack of 425-degree oven until lightly browned on edge, about 18 to 20 minutes. Cut into wedges. Serve warm. Makes 2 (13-inch- diameter) focaccia loaves, or 4 servings. Each serving contains about: 730 calories; 2,050 mg sodium; 47 mg cholesterol; 29 grams fat; 94 grams carbohydrates; 28 grams protein; 1.7 grams fiber; 36% calories from fat. Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992 Food Section By: Abby Mandel. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Royal Toast Triangles Categories: Medieval, Entertain, Breads Servings: 6 1 cn Pillsbury Refrigerated* 1/2 c Spicy French Dressing *INGREDIENT LIST SHOULD READ: 1 8-oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls. Heat oven to 375 degrees F. Lightly greased cookie sheet. Separate dough into 8 triangles; cut each in half lengthwise to form 16 triangles. Place on prepared cookie sheet. Brush lightly with French dressing. Bake at 375 egrees for 10-12 mins. until puffed and golden brown. Easty to prepare and fit for a king! I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn Sultar MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rusk Buns Categories: Breads, Osg Servings: 72 3 ea Eggs 2/3 c Sugar 1/2 c Lard 1 pt Milk; sweet 1 pt Water 1 ea Yeast cake Flour Mix in morning and let stand about 1 hour until light, then knead into loaf, let stand again until light. Roll out quite thin and cut with biscuit cutter. Let rise again until light. Bake in moderate oven 15 to 20 minutes. This makes about 6 dozen buns. Source: Myrtle B. Moore, Lacarne Grange, Ottawa County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Russian Black Bread Categories: Breads Servings: 6 1 pk Yeast 1 tb White sugar 1 1/2 c Bread flour 1 1/2 c Rye flour (medium) 1/4 c Whole wheat flour 1/2 c Unprocessed bran flakes 1 tb Caraway seeds 1 ts Salt 1 ts Instant coffee powder 1/4 ts Fennel seeds (Use -ingredients at room -temperature.) "An authentic dark rich absolutely fabulous bread. It's heavy, fragrant and a perfect companion for stews or thick soups." Heat the following over low heat till chocolate and butter melt, stirring frequently. Or heat in microwave on half power till chocolate and butter melt. Cool to between 105 and 115 degrees. 1 cup plus 2 Tbsp water 2 Tbsp molasses 2 Tbsp cider vinegar 2 Tbsp butter 1/2 oz. unsweetened chocolate Add all ingredients into the pan in the order listed, select white bread and push "Start." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Russian Black Bread Categories: Breads Servings: 6 1/2 tb Yeast 1 1/2 c Flour, bread 1/2 c Flour, rye 1/2 c Oats 1 1/2 tb Cocoa, unsweetened 3/4 ts Salt 3/4 ts Coffee, instant 1/2 ts Onions, dried 1/8 ts Seeds, fennel 2 ts Seeds, caraway 2 tb Oil 1 tb Molasses 1 tb Vinegar 1 Eggs 3/4 c Water You may substitute barley malt syrup for the molasses. Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. Notes: "Eat this wonderful hearty bread with soup and/or salad or serve it as an appetizer with a crab dip." - Sylvia Steiger Source: The Bread Machine Cookbook by Donna Rathmell German Posted by: Sylvia Steiger (THE.STEIGERS) - GEnie Reposted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Russian Honey and Dried Fruit Bread Categories: Breads Servings: 1 2/3 c Honey 1/2 ts Cinnamon 1/4 ts Each: ground cloves, ground -nutmeg 1/2 ts Baking soda 1/4 c Margarine, softened 2 Eggs, separated 1/2 c Buttermilk 1/2 c Raisins 1/4 c Chopped pitted dates 1/4 c Chopped apricots 1/2 c Chopped walnuts 1 3/4 c Whole wheat pastry flour 1 1/2 ts Baking powder 1/2 ts Salt Preheat the oven to 325 deg. In a small saucepan, heat the honey, bringing it just to the boiling point. Remove from heat and stir in the spices and baking soda. In a mixing bowl, cream the margarine and stir in the egg yolks, one at a time. Beat in the buttermilk until smooth. Add the honey mixture and mix in thoroughly, then stir in the dried fruit and nuts. In a large mixing bowl, combine the flour, baking powder and salt. Make a well in the center and pour in the honey mixture. Stir together vigorously until thoroughly combined. Beat the egg whites until stiff, then fold inot the batter. Pour into an oiled 9 by 5 by 3 inch loaf pan. Bake for 55 minutes, or until a knife inserted into the center test clean. Cool on a rack, then cover tightly with foil to store. Makes 1 loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ruth Almans Sourdough Starter Categories: Breads Servings: 6 2 c Thick Potato water 2 tb Sugar 2 c Flour (more or less) 1/2 ts Yeast (use yeast only to -speed action) Dump above into Sourdough Pot. Boil potatoes with jackets on until they fall to pieces. Lift skins out, mash potatoes making a puree. Cool. Add more water to make sufficient liquid, if necessary. Richter the potatoe starter, richer the starter. Put all ingredients in pot. Beat until smooth creamy batter. Cover. Set aside to start fermentation. *My Note After the starter has had about 3 days to get going good, put in refrigerator. Take out what you need to make bread, pancakes...put equal amount of flour and water in that you take starter out. One teaspoon of this will make a phenomenal amount of starter...this is a KILLER sourdough. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rye Bread with Beer and Orange Categories: Breads Servings: 6 1 pk Yeast 1 c Medium rye flour 2 1/2 c All purpose flour 2 tb Wheat germ 1 ts Salt 1 c Beer, flat 2 tb Molasses 2 ts Grated orange rind 2 tb Butter (Use ingredients at -room temperature) 1/4 c Warm water "The beer gives this hearty rye bread a magnificent flavor. The orange adds zest. Try it with sweetened whipped butter." Add all ingredients into the pan in the order listed, select white bread and push "Start." *Special Butter Recipe*: Mix 1 stick of sweet butter with 1 Tbsp honey and 2 Tbsp Amaretto (or any sweet liqueur of your choice) and 1/4 tsp almond extract. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rye Bread Categories: Breads, 1941 Servings: 6 1 Cake compressed yeast OR 1/2 cake dry yeast 1/2 c Lukewarm water 1 1/2 tb Sugar 4 c Rye flour 3 c Buttermilk 2 ts Salt White flour Soften yeast in lukewarm water. Add sugar and let stand about 20 minutes if compressed yeast is used. If dry yeast is used allow to stand 1 hour. Combine flour, buttermilk, and salt. Add yeast and stir well. Set in a warm place and allow to rise until full of bubbles. Gradually add enough white flour to make dough a little stiffer than for wheat bread. Turn onto lightly floured board. Knead until smooth and elastic. Form into loaves, place in well-oiled pans, and brush with melted butter or butter substitute. Cover and let rise until double in bulk. Bake in hot oven (425 F) about 1 hour. 3 loaves. Mrs. Frank Hamm, Paso Robles, CA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rye Bread Categories: Breads Servings: 6 1 pk Yeast 2 c Rye flour 2 c Bread flour 2 tb Dry nonfat milk powder 1 tb Sugar 1 ts Salt 1 tb Honey 1 tb Butter (Use ingredients at -room temperature.) 1 ts Ground allspice, optional 1 tb Caraway seeds, optional 1 1/2 c Warm water "Now you can make rye bread the way YOU want it! Add caraway seeds and allspice to make an unusual spicy rye, or omit them for a good conventional rye. Add all ingredients in order listed above, select white bread and push "Start." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rye Bread Categories: Breads Servings: 2 4 c All-purpose flour 2 c Rye flour 2 pk Active dry yeast * 1 1/2 ts Salt 2 tb Caraway seed 2 c Buttermilk 1/3 c Light molasses Butter or margarine 1. In medium bowl, combine all-purpose flour and rye flour. In large bowl, combine 2 cups flour mixture, yeast, salt, and caraway seed. In 2-quart saucepan, over low heat, heat buttermilk, molasses and 1/3 cup butter or margarine until very warm (120 - 130 F). (Butter or margarine does not need to melt, and mixture will appear curdled.) 2. With mixer at low speed, gradually beat liquid into dry ingredients. Increase speed to medium, beat mixture 2 minutes, occasionally scraping bowl with rubber spatula. 3. Gradually beat in 1/2 cup of flour mixture or enough to make a thick batter; continue beating 2 minutes occasionally scraping bowl with rubber spatula. With spoon, stir in enough additional flour mixture (about 2 1/2 cups) to make a soft dough. 4. Turn dough onto well-floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and place it in a greased large bowl, turning dough over to grease top. Cover with towel; let rise in warm place (80 to 85 F), away from draft, until doubled, about 1 hour. (Dough is doubled when two fingers pressed lightly into dough leave a dent.) 5. Punch down dough by pushing down the center with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; cut dough in half; cover with bowl and let rest for 15 minutes. 6. Grease large cookie sheet. Shape each dough half into a smooth round ball by pulling the sides of the dough underneath; place balls of dough on cookie sheet and flatten slightly; Cover with towel; let rise in warm place away from draft, until dough has doubled, about 1 hour. 7. Preheat oven to 350 F. Brush loaves with 2 tablespoons melted butter or margarine. Bake loaves 35 minutes or until loaves sound hollow when lightly tapped with fingers. Remove loaves from cookie sheet immediately so the bottoms don't become soggy and leave them to cool completely on wire racks away from draft. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Rye Cakes Categories: Penn-dutch, Breads Servings: 1 3 c Rye Meal 1 ts Soda 1 ts Salt 1/3 c Molasses 1 1/2 c Sour Milk 2 Eggs Sift the dry ingredients into a bowl and gradually stir in the milk. Add the beaten eggs and molasses and mix well. Drop by spoonfuls into hot fat and fry until brown. Drain on brown paper. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Saffron Bread Categories: Breads, Vegetarian Servings: 15 1/2 ts Saffron 1/4 c Hot Water (120 to 130 -degrees) 1 c Milk 1/4 c Margarine 1 tb Lemon Rind, grated 1 tb Active Dry Yeast 1/4 c Sugar 1/4 ts Ground Nutmeg 2 1/2 To 3 c Flour 1 c Dried Currants -or- Dark -Raisins Steep the saffron in the hot -water for 10 to 15 minutes. Meanwhile, combine the milk and margarine in a saucepan. Heat until the margarine has melted. Cool. Add the lemon rind. Sprinkle the yeast into the milk mixture when lukewarm. Let stand for 5 minutes to dissolve. Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture. Beat until smooth. Stir in the currants (or dark raisins) and another 1/2 cup of the flour. Cover with a damp towel and let rise in a warm place until doubled in size. Then punch down and knead on a lightly-floured board until smooth. Shape into a loaf and place in an oiled 4- by 9-inch bread pan. Let rise until doubled. Bake in a 350-degree oven for about 1 hour. Cool for 10 minutes in the pan before turning out on a wire rack. When the bread is thoroughly cooled, it may be sliced. Serves 15 One Serving = Calories: 160 Carbohydrates: 20 Protein: 3 Fat: 3 Sodium: 46 Potassium: 132 Cholesterol: 0 Exchange Value: 1 Bread Exchange _ 1/2 Fruit Exchange + 1/2 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Saint Patrick's Day Irish Soda Bread Categories: Breads Servings: 2 4 c Unbleached flour 1 ts Salt 1 tb Baking powder 1 ts Baking soda 1/4 c Sugar 1/8 ts Cardamom 1/4 c Butter 1 Egg, at room temperature 1 3/4 c Buttermilk, at room -temperature 1 1/2 c Currants Cut this crusty bread in wedges to serve. Add two teaspoons grate lemon peel to complement the flavor of the currants. In a large bowl, combine the first six ingredients. Cut in the butter with a pastry blender or work it in with your finger. Mix the egg and buttermilk together and then add this mixture to the dry ingredients. Stir until well blended. Add the currants and stir the mixture well. Turn out on a floured surface and knead gently for 3 minutes or until the dough is smooth. Divide the dough into two pieces, shaping each into a round loaf. Place each in a greased 8 inch cake or pie pan,pressing it down until the dough fills the pan. Use a sharp knife to cut a 1/2 inch deep cross on top of each loaf. Bake in a preheated 375 F oven for about 40 minutes or until the bread sounds hollow when you thump it. Turn out on a wire rack to cool. Do not cut for about 4 hours. Makes 2 loaves. Origin: Hearth and Home Companion Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sally Lunn Bread Categories: Breads Servings: 2 2 c Milk 2 tb Butter 2 tb Sugar 2 ts Salt 1 pk Dry quick-rising yeast 3 Eggs 4 c Flour Makes 2 loaves Scald the milk, or bring it almost to a simmer, and add the butter, sugar, and salt. Let cool until tepid or just warm. Dissolve the yeast in 1/4 cup of tepid water. Using your electric mixer, if you have a powerful one, beat the eggs and then add teh milk mixture, the yeast water, and finally the flour. Beat until very smooth, about 5 minutes. Leave the dough in the mixing bowl and allow it to rise for one half hour. Beat it down with the mixer just for a moment and then allow it to rise again. Do this a total of 3 times and then put the dough in 2 large greased bread pans. Allow to rise to double in bulk and then bake in a preheated 375 F oven for 45 minutes to 1 hour.; The bread should be light and have a nice crust. The Frugal Gourmet Cooks American From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salt Rising Bread Categories: Breads, 1941 Servings: 6 Starter: 3 md Sized potatoes 1 ts Sugar 4 c Boiling water 3 tb Cornmeal 1 ts Salt Dough: 2 c Lukewarm milk 1/8 ts Baking soda 1 c Water 2 tb Melted shortening 1/8 ts Salt Flour Prize winning recipe Pare and slice potatoes. Add cornmeal, sugar, 1 teaspoon salt, and boiling water. Wrap bowl in a heavy cloth. Cover and allow to stand in a warm place overnight. In the morning remove potatoes. Add milk, water, baking soda, salt, and shortening. Add sufficient flour to make a dough just stiff enough to knead. Knead until smooth and elastic. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in moderate oven (400 F) about 45 minutes. 3 loaves. Lyd Smith, Los Angeles, CA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salt Rising Bread Categories: Breads Servings: 3 3 1/2 c Thinly sliced new potatoes 5 ts Salt 3 tb Honey 2 tb Yellow cornmeal 4 c Boiling water 1 ts Baking soda 8 c All-purpose flour 1 c Milk 2 tb Olive oil PREHEAT OVEN TO 350F. Place potatoes, 3 teaspoons salt, honey and cornmeal in a stainless steel bowl and cover with boiling water. Cover with a cloth and let stand for about 15 hours. Maintain temperature at about 90F. Drain and discard the potatoes. Reserve the water. Place baking soda, remaining 2 teaspoons salt and 3 cups of flour in a mixer, turn to slow speed and add the potato water. Beat about 5 minutes. Scrape the "sponge" into a mixing bowl, cover with a damp cloth, place in a warm part of the kitchen and let rise until bubbles form, about 1 1/2 hours. Meanwhile, combine milk and olive oil in a small saucepan, bring to a boil and immediately remove from the heat. Let cool to lukewarm. Replace the sponge in the mixing bowl, add the milk and slowly incorporate remaining 5 cups of flour. Knead with a dough hook for 7 minutes. If dough seems too sticky, add up to 3/4 cup additional flour. Divide dough in 3 and place in greased loaf pans. Cover with a damp towel, place in a warm spot and let rise until doubled in volume. Bake for about 1 hour. Makes 3 Loaves MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salt Rising Bread Categories: Breads, Osg Servings: 1 Peel and slice one medium-sized potato. Add 1 t. each sugar and salt and 2 T. corn meal. Pour over 1 pint boiling water, stirring well, let stand over night in a warm place until light. Drain off liquid, add 1/2 t. baking soda and enough flour to make a stiff batter (about 2 1/2 c.). Let stand in a warm place until light, then take 1 pint hot water, 2 T. sugar, 1 T. salt, 1/3 c. lard. Mix this into flour (using about 9 c.) then add light batter and mix into medium stif dough, kneading well. Make into loaves, place in well greased pans. Bake in moderately hot oven about 25 minutes. Note: Moderate oven is 350 - 400 F. Source: Mrs. Roy Geeslin, Jefferson Grange, Brown County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Salted Peanut Bread Categories: Breads Servings: 6 1 pk Yeast 1 c Whole wheat flour 2 c Bread flour 1/3 c Nonfat dry milk 3 tb Sugar 1/2 ts Salt 2 tb Butter 1 Egg (Use ingredients at room -temperature.) 3/4 c Salted peanuts 1 c Very warm water "Peanuts in every bite are what you'll experience when you bite into this loaf. It's a sure hit full of real peanut goodness." Dump in all ingredients in the order listed, including the peanuts right from the jar. We used dry roasted. Select white bread and push "Start." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Saltines and Family Categories: Breads Servings: 11 3 tb Shortening 2 tb Butter About 3 1/2 c unbleached -flour 1 ts Baking powder 3/4 ts Salt 1/4 ts Sugar 1 Egg white, beaten to a loose -froth 1 c Whole milk Makes about 11 dozen 2" saltines From "Make Your Own Groceries" by Daphne Metaxas Hartwig. Use this dough to make a whole range of crackers - saltines; oyster crackers; and big, round sea toast crackers. kosher, sea, or table salt Melt the shortening and butter together; let cool. Sift 1 3/4 c of the flour into a lg mixing bowl along with the baking powder, salt, and sugar; make a well in the center and pour in the shortening and butter; stir to combine, then stir in the egg white. Add the milk and beat vigorously to smooth out some of the lumps, then gradually sift in enough flour to make a dough that will be stiff enough to roll out. Form the dough into a ball; knead it for 10 min on a floured surface until it is smooth and satiny. Divide the dough into 2 equal balls, wrap each in wax paper and let them rest at room temperature for 20 - 30 min. On a floured surface, roll the first dough ball out as thinly as you possibly can. Cut the dough into 2" squares using a pizza cutter, a ravioli wheel, or a very sharp, greased knife; save the scraps. Place the dough squares just slightly apart from each other on ungreased cookie sheet. Sprinkle the squares with salt to taste and pat them to embed the salt. Prick each square several times with a fork. Bake in a preheated 375 F oven for 15 to 20 min until just slightly browned. Repeat for remaining dough ball and scraps. SEA TOAST After the dough has rested, pinch off pieces about 1 1/2 to 2" round. On a floured surface, roll each piece into the thinnest free-form circle possible. Place the circles on an ungreased cookie sheet; prick with a fork and bake at 375 F for about 15 min. Very crispy and perfect for cheese or soups. Makes about 2 dozen. OYSTER CRACKERS One rested dough ball at a time, roll the dough out as thinly as possible; transfer to a cookie sheet. Cut the dough into diamond shaped, 1" crackers with a ravioli wheel or a pizza cutter; there is no need to separate the crackers as the dough's elasticity will do the job. Salt, embedded and gently prick the diamonds as previously described. Bake as directed for about 10 min. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sarah's Zucchini Bread Categories: Breads Servings: 6 3 Eggs 1 c Oil 2 c Sugar 2 c Zucchini, grated 3 ts Vanilla 3 c Whole Wheat Flour 1 ts Salt 1 ts Soda 3 ts Cinnamon 1 1/2 ts Baking Powder 1/2 c Nuts, chopped Mix the eggs, oil, sugar, zucchini and vanilla. Add to this mixture the flour, salt, soda, cinnamon, baking powder. Fold in the chopped nuts. Grease and flour two 8x4x2 loaf pans. Evenly divide mixture. Bake 1 hour in 325 degree oven. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Savory Cheddar Bread Categories: Breads Servings: 1 2 c Flour, all purpose 4 ts Baking powder 1 tb Sugar 1/2 ts Onion salt 1/2 ts Crushed oregano 1/4 ts Dry mustard 1 c Shredded cheddar 1 ea Egg, well beaten 1 c Milk 1 tb Butter or margarine, melted Stir together flour, baking powder, sugar, onion salt, oregano, dry mustard and cheddar cheese in a bowl. Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened. Spread batter in a greased 4-1/2x8-1/2x2-1/2 inch loaf pan. Bake in a preheated 350F oven for 45 minutes. Cool 10 minutes on wire rack. Remove from pan. Source: Sargento. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scandinavian Almond Ring (Basic Sweet Dough) Categories: Breads Servings: 6 1 lg Egg 1 3/4 c Ground blanched or un -blanched almonds (7 ounces) 1/4 c Lightly salted butter or -margarine, at room Temperature 1/3 c Granulated sugar 1/2 ts Almond extract 1 tb Sweet sherry wine or vanilla -extract 1/2 ts Ground cardamom seed 1/2 Recipe Basic Sweet Dough 2 ts Milk, mixed with 1 teaspoon -granulated sugar Beat the egg in a medium-sized bowl Add the almonds, butter, sugar, almond extract, sherry, and cardamom. Mix well. Cover and let stand for 5 minutes. Roll out the Basic Sweet Dough to a rectangle 12 x 18 inches. Spread the almond filling evenly over the dough, leaving 2 inches along one long side. Starting from the other long side, roll up the dough like a jelly roll. Place, seam down, on a lightly greased baking sheet, twist into a circle and pinch the ends to join. Using scissors, make cuts about three-fourths of the way through the dough at about 1-inch intervals. Cover and let rise for 20 minutes in a warm place. Heat the oven to 350F. Bake the coffee cake for 25 to 30 minutes until golden brown. Remove from the oven and brush with the milk-sugar mixture. Cool on a wire rack. Makes one coffeecake. [ The Redbook Breadbook ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scones Categories: Breads Servings: 6 2 c Flour 2 ts Baking powder 1/4 c Butter 1/2 c Milk 3 tb Honey 3 tb Molasses 1 1/2 c Diced pippin apple Cut together flour, baking powder and butter. Set aside. In sauce pan, heat together milk, honey and molasses just until warm. Stir into flour mix. Stir in diced apple by hand. Work mixture together with your hands. On floured board, roll out mix to 1/2 inch thick. Cut into 2-inch rounds. Place on oiled cookie sheets and bake at 350 degrees, 15-20 minutes. Tops will be brown when done. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scones Categories: Breads Servings: 6 18 c Unbleached white flour 6 c Sugar 7 tb Baking powder 3 tb Salt 3 c Butter 9 Eggs 4 tb Vanilla 2 1/4 c Milk 1 1/2 c Raisins, blueberries or -boysenberries In a very large bowl, combine all the ingredients, mixing thoroughly. This is a heavy dough. Roll out to 1/2 inch thick. Cut the dough with a 4-inch round cutter. Place scones on lightly oiled cookie sheet. Bake at 350 degrees, 15-20 minutes. Tops are a golden brown when done. Serve with real butter, lemon curd, or Mock devonshire cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scotch Scones Categories: Breads Servings: 6 3 c Oat bran cereal 1/2 c Currants 2 ts Sugar 3 ts Baking powder 1/2 ts Salt 1/2 ts Baking soda 1/2 c Lowfat yogurt 1/4 c Peanut oil 2 lg Egg whites 2 tb Lowfat milk 1 tb Sugar for tops Preheat oven to 400 degrees. In food processor or blender, mill oat bran for about 2 minutes until fine and flour like. In large bowl, combine oat bran with currants, sugar, baking powder, salt, baking soda, yogurt, peanut oil, and egg whites. Blend until mixture holds together. Place on surface sprinkled with oat bran and knead lightly, about 1 minute. Divided into 12 portions, smoothing each portion into a 2- inch circle with a slightly rounded top. Brush tops with additional milk and sprinkle with sugar. Place scones, 2 inches apart on ungreased cookie sheet and bake 10-12 minutes, or until golden brown. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scotch Shortbread Categories: Breads, Desserts Servings: 6 1 c Butter 1/2 c Icing sugar (or granulated) 2 c All-purpose flour Combine all ingredients in large bowl. Work with pastry cutter and cut in butter until mixture is mealy. With your hands, mix until you get a lump like pie pastry. Press flat in ungreased 9 x 9 -inch square pan about 1/2 inch thick. Prick all over with a fork through to the bottom. Bake in 300 F oven for 50 to 60 minutes until set and a very pale gold. Cut while warm into 36 squares. Source: Company's Coming - 150 Delicious Squares By Jean Pare' Shared By Kaitlin Young MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scotch Shortbread Categories: Breads, Osg Servings: 1 1 1/2 c Brown sugar 1 c Lard 1 c Butter 6 c Flour Nutmeg; pinch Knead dough thoroughly. Bake 1/2 hour at low temperature, 350 F. Source: Nellie Hays, Fairhaven Grange, Preble County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scottish Oaten Bread Categories: Breads, Scottish, Coca-cola Servings: 1 2 c All-Purpose Flour 1 c Old-Fashioned Rolled Oats 1/2 c Sugar 2 1/2 ts Baking Powder 1/2 ts Baking Soda 1 ts Salt 1 lg Egg 3 tb Vegetable Oil 1/2 ts Vanilla Extract 1 c Coca-Cola 1 c Prunes * 1/2 c Chopped Walnuts Prune Halves (Optional) * Prunes should be very well drained and coarsely chopped. You may substitute 1/2 cup of dried prunes. ~------------------------------------------------------------------------- Lightly spoon the flour into a measuring cup; level off. In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda and salt. In another bowl, beat with a fork, the egg, oil and vanilla extract until well blended. Add to the flour mixture. Add the Coca-Cola, prunes and nuts; blend thoroughly with a spoon. Turn into a well greased, lightly floured, 9" X 5" X 3" loaf pan. Garnish with prune halves if desired. Bake in a preheated 350°F oven for about 1 hour or until a wooden toothpick inserted in the center comes out clean. Cool on a rack for 20 minutes before removing the bread from the pan. Store in foil overnight before slicing. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Coa Company, 1981. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scottish Oaten Bread Coca-Cola Categories: Breads Servings: 1 2 c All-purpose flour 1 c Old-fashioned rolled oats 1/2 c Sugar 2 1/2 ts Baking powder 1/2 ts Baking soda 1 ts Salt 1 Egg 3 tb Oil or shortening, melted 1/2 ts Vanilla extract 1 c COCA-COLA 1 c Prunes, very well drained And coarsely chopped * 1/2 c Walnuts, chopped Prune halves (optional) * you may substitute 1/2 cups of dried prunes. Lightly spoon the flour into a measuring cup; level off. In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, and salt. In another bowl, beat with a fork, the egg, oil, and vanilla extract until well blended. Add to the flour mixture. Add the Coca-Cola, prunes, and nuts; blend thoroughly with a spoon. Turn into a well-greased, lightly floured, 9x5x3-inch loaf pan. Garnish with prune halves, if desired. Bake in a preheated, 350 degree F oven for about 1 hour or until a wooden toothpick inserted in the center comes out cleans. Cool on a rack for 20 minutes before removing the bread from the pan. Store in foil overnight before slicing. Makes 1 loaf. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scottish Shortbread Categories: Breads Servings: 1 4 oz Butter 2 oz Sugar 4 oz Plain flour 2 oz Rice flour or fine semolina Cream butter; beat in the sugar. Add flour by degrees, working quickly and lightly. Immediately pat out by hand to form a cake about 3/4" in thickness and 8" in diameter. Pinch around the edges with the fingers and score the top. Dust with sugar. Slide onto a parchment paper covered cookie sheet that has been dusted with flour, or use a shortbread pan that will give you a design, and score lines. Bake at 350 deg. for 15 to 20 minutes. Shortbread should be a pale biscuit color. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Scrumptious Cinnamon Rolls Categories: Breads, Desserts Servings: 2 1/2 c Warm milk 2 pk Dry yeast 1 tb Grated lemon peel 1 ts Vanilla 1/4 c Butter,room temperature 1/4 c Sugar 2 Eggs 1/2 ts Salt 3 c Flour 1/2 c Raisins 3/4 c Sugar 3/4 ts Cinnamon 1/4 c Corn oil Oil a large bowl and set aside.Pour milk into a small bowl and sprinkle yeast over top.Let stand for five minutes.Stir in lemon peel and vanilla.Cream butter and stir 1/4 cup sugar into another large mixing bowl.Add eggs and beat until fluffy. Blend in yeast mixture.Add flour and raisins and mix.Turn dough on floured surface and knead about five minutes until smooth.Transfer to prepared bowl.Cover.Let double in size - about 1 1/2 hours.Grease two large baking sheets.Combine 3/4 cup sugar with cinnamon in a small bowl.Punch dough down. Divide into 24 equal pieces.Shape each into a ball.Dip in corn oil,then cinnamon mixture.Place on baking sheets.Let stand until double in size,about one hour.Preheat oven to 375 degrees.Bake for 20 minutes or until golden brown.Serve warm.Makes 2 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Seeded Bread Sticks Categories: Breads Servings: 24 1 tb Dried yeast 1/2 c Warm water 4 ts Honey 1/2 c Butter, chopped 1 ts Salt 1/2 c Water 1 Egg, beaten 3 1/2 c All-purpose flour 1 Egg Caraway, sesame and poppy -seeds In a small bowl mix together yeast, warm water and 1 teaspoon honey. Set aside and allow yeast to become foamy. In a saucepan, combine butter, remaining 3 teaspoons honey, salt and water. Heat gently until butter and honey melt. Pour liquid into large warmed bowl. Stir beaten egg and yeast into mixture. Beat in flour. Do not knead dough. Cover and place in refrigerator until cold. Divide dough into 12 pieces. On a floured board, roll each piece to a 12-inch length. Cut in halves lengthways. Place lengths on greased cookie sheets about 4-inches apart. In a small bowl beat remaining egg with 1 teaspoon water. Brush egg over lengths. Sprinkle with seeds. Let rise in a warm place for 30 minutes, or until not quite doubled in size. Preheat oven to 425 F (220 C). Bake bread sticks 15 minutes, or until golden brown. Cool on a wire rack. Makes 24 sticks. Source: Gifts From The Pantry By Annette Grimsdale Shared by Kaitlin Young MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sheepherder Bread Categories: Breads Servings: 18 1 1/2 c Active Sourdough Starter 4 c Unbleached Flour 2 tb Sugar 2 tb Shortening, Melted 1 ts Salt 1/4 ts Baking Soda Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375°F until done. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shirley's Nut Bread Categories: Breads Servings: 10 2 c Boiling Water 1 c Raisins 2 ts Baking Soda 1 c Oleo (2 Sticks) 2 c Sugar 2 Eggs 2 ts Vanilla 4 c Flour 3/4 c Chopped Nuts Boil 2 cups water, add 1 cup raisins and 2 ts baking soda. Let cool. In a large bowl, mix 2 sticks of oleo, 2 cups sugar, 2 eggs and 2 ts vanilla. Alternately add 4 cups flour and butter mixture to the raisin mixture. Add nuts. Bake at 325°F for l hour in greased loaf pans. Makes two loaves. Great with butter or sprinkled with powdered sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sixty Minute Rolls Categories: Breads, Osg Servings: 24 2 ea Yeast cakes 1/4 c Water; lukewarm 1 1/4 c Milk 3 tb Sugar 3/4 ts Salt 1/4 c Butter 5 c Flour; sifted Dissolve yeast in warm water, put milk, sugar, salt and 1/2 the butter in pan and heat till lukewarm. Add yeast and flour. Cover, set in warm place for 15 minutes. Turn on a floured board, pat to 1/2 inch thickness, cut with 2 inch biscuit cutter, brush with remaining butter and fold dough over. Let rise 15 minutes on greasedsheet or pan. Bake in hot oven 10 minutes. Two dozen rolls. Source: Mrs. G. C. Warthen, Wyoming Grange, Licking County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sky High Popovers Categories: Breads, Entertain Servings: 8 2 Eggs 1 c Milk 1 c Flour; all purpose 1/2 ts Salt In large bowl, beat eggs with milk; stir in flour and salt till blended but still lumpy. Fill 8 well greased muffin cups three quarters full; place on centre rack in cold oven. Set oven at 450F and bake for 25 minutes. With skewer, puncture each popover; bake 10 minutes longer or until golden brown, crisp and puffed. Popovers can be cooled, covered with clean tea towel and stored at room temperature for up to 8 hours; reheat in 325F oven for 5 to 10 minutes or till heated through. MAKES: 8 Servings Source: _Canadian Living's Country Cooking_ by Elizabeth Baird , "unlike Yorkshire pudding which must be made at the last minute, these crisp and easy popovers are made ahead and reheated just before serving - leaving you free for last minute gravy making." posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Smackin Cracklin Cornbread Categories: Breads Servings: 8 2 c Self-Rising Corn Meal 1 ts Sugar 1/4 ts Salt 1 1/2 c Crackers 1 1/2 c Buttermilk 1 tb Flour 2 ts Melted Butter 1 1/2 c Cracklins Mix all ingredients well. Form into two pones. Put additional shortening or drippings on top. Bake at 450°F for 20 minutes. You may use a divided iron skillet or cornstick pan. Actually, you can use a regular on skillet if that's all you have. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Small Coffee Cakes (Kleina Kaffee Kuchen) Categories: Penn-dutch, Breads Servings: 1 1/2 c Butter 2 Eggs 2 Egg Yolks 3 tb Sugar 1/2 c Cream 2 c Flour, Sifted 1 c Yeast, Dissolved In: c Lukewarm Milk 1/2 ts Salt Cream the butter, sugar and salt and add the eggs and egg yolks one at a time, beating well after each addition. To the dissolved yeast, add 3 Tbsp of the flour and mix well. Combine with the first mixture. Add the remaining flour and cream alternately. Grease and flour muffin tins and fill 2/3 full of the dough. Set pans in a warm place until dough has risen to the tops of the pans. Bake at 400°F about 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Soda Bread - Irish Whisky Soda Categories: Breads Servings: 8 MMMMM------------------------------BREAD----------------------------------- 4 c Flour, All-Purpose 1 ts Salt 1 ts Baking Soda 1/4 c Butter, Chilled 1 c Raisins Or Currants (Opt.) 1/2 c Honey, Liquid 1/4 c Irish Whisky Or Buttermilk MMMMM------------------------------GLAZE----------------------------------- 2 ts Irish Whisky 2 tb Milk BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Soft Pretezels Categories: Breads Servings: 1 1 c Water 1 pk Yeast 1 tb Sugar 1 1/2 c Flour 2 tb Soft Butter 1/2 tb Salt 1 1/4 c Flour 1 Egg Combine the first 3 ingredients and let stand until it bubbles. Combine the next 3 ingredients and add the yeast mixture. Add remaining flour and kneed 2-3 minutes. Divide into 8-10 pieces and roll out into a rope. Shape into pretezels. Place on greased cookie sheets and brush with eggs. Sprinkle with coarse salt. Bake in a preheated 425F oven for 12-15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sook's Buttermilk Bisquits Categories: Breads Servings: 6 2 c Of plain flour 3/4 ts Of baking soda 1/2 ts Of salt 4 tb Of pure lard 2/3 c Of fresh buttermilk Preheat the oven to 450 degrees. Mix the flour, soda, and salt together. Cut in the lard with 2 forks until the mixture has the appearance of small white gravel. Pour all the buttermilk in at one time. Gently mix, and put the dough on a floured board. Knead 6-7 times Roll to a half inch thickness Cut to desired size (we use floured water glasses) and put on a greased baking sheet cook 'til golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream Bread Categories: Breads Servings: 6 2 c Flour (pastry) 1 1/2 c Self-rising flour 1 tb Baking powder 1 1/2 ts Dill weed 1/2 ts Dried basil 1/2 ts Celery seed 1 tb Dried onion 1 c Sour cream 12 oz Beer (room temp) 3 tb Oleo Mix flours, baking powder, dill, basil, celery seed, onion, sour cream & beer. Spoon into greased 9x5 loaf pan. Pour melted margarine over batter. Bake at 325 for 1 hour. Slices best when COMPLETELY COOL MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream Biscuits Categories: Breads, 1941 Servings: 2 2 c Flour 1/2 ts Salt 1/2 ts Baking soda 1/2 c Sour cream 3 tb Baking powder Sift flour, measure, and sift with salt, baking powder, and baking soda. Mix with cream to the consistency of a roll dough, adding 1 teaspoon sweet milk or water if too stiff. Turn onto lightly floured board. Knead lightly. Pat into sheet 1/2 inch thick. Cut with floured cutter. Place in well-oiled pan and bake in hot oven (450 F) about 12 minutes. 12 servings. Crace Viall Gray, Glen Ellyn, IL. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream Rolls Categories: Breads Servings: 24 1/4 c Warm water 1 tb Yeast 1/4 c Butter 3 tb Maple syrup 1 Egg 1 c Sour cream 3 C whole wheat pastry flour Combine water and yeast; let stand 5 minutes. Meanwhile, beat together remaining ingredients. Stir in yeast mixture; form into ball. Lightly oil bowl, and put dough in it. Roll dough over so top is also oiled. Cover with towel and let rise 1 hour. Place dough on lightly floured board and roll to 1/2" thick. Cut and shape. Bake at 350 degrees for 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream Bran Muffins Categories: Muffins, Snacks, Breads Servings: 12 1/2 c Unsalted Butter, Softened 1/4 c Light Brown Sugar, Packed 1 lg Egg, Beaten Lightly 1 c Sour Cream 1/4 c Dark Molasses 1/2 c Raisins 1 c Flour 1 ts Baking Soda 1/4 ts Salt 1 c Miller's Bran A Gourmet Magazine favorite from 1981. This is the Rolls-Royce of bran muffin recipes. In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool. (Miller's bran is available at natural foods stores, specialty foods shops, and some supermarkets) Makes 12 muffins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sour Cream Biscuits Categories: Breads, Osg Servings: 1 4 c Flour 4 ts Baking powder 1 ts Salt 1 c Sour cream 1 1/4 c Milk; sour 1 ts Soda Mix all ingredients, bake in moderate oven about 10 or 20 minutes. Notes: Exact temperature not given. Moderate is 350 - 400 F. Source: Boxbury Grage, Morgan County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sour Dough Bread Categories: Breads Servings: 4 2 c Batter 2 tb Sugar 1/8 ts Soda 1/4 c Melted shortening 3 ts Baking powder 1 ts Salt SOUR DOUGH BREAD Pour 2 c. batter into depression in a quantity of flour. Add melted shortening, soda dissolved in small amount of water, sugar and salt. Mix until you form a ball you can handle. Knead just the flour the dough will hold. Grease well. Set aside to raise double. Cut, place in greased pan. Brush with milk. Set aside to raise double - 1/2 hour. Bake at 400 degrees F. 35 to 45 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sour Dough Muffins Categories: Muffins, Breads Servings: 6 1 Text Only INGREIDENTS: To set sponge--Add 2 cups flour and 2 cups warm water. Let stand overnight or at least 8 hours. (unrefridgerated) I: As much sponge as needed ( always save one cup) I: 1-1/2 cups flour I: 1/2 cup sugar I: 1/2 cup Shortening (melted) INSTRUCTIONS: Mix ingredients well. Put into muffin pan, Cook at 350 degrees until brown. Turn out onto a rack to cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sour Dough Bread Categories: Breads Servings: 6 1 Text Only INGREIDENTS: To set sponge--Add 2 cups flour and 2 cups warm water. Let stand overnight or at least 8 hours. (unrefridgerated) I: 3 cups Sponge (save one cup) I: 2 tablespoons Butter or Margarine (melted) I: 4 cups Flour I: 2 tablespoons Sugar I: 1 teaspoon Salt I: 1/4 teaspoon Soda INSTRUCTIONS: To three cups sponge add butter,flour, sugar, and salt. Let rise until double in size. Roll dough out on lightly floured board. Mix soda with a bit of warm water and pour over dough. work into dough with finger tips. Knead lightly and form into loaves and let rise again. Bake at 350 degrees. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sour Milk Doughnuts Categories: Breads Servings: 2 3 1/2 c Sifted flour 1/2 ts Salt 1 ts Baking soda 1/2 ts Baking powder 1 ts Freshly grated nutmeg 1/2 ts Ginger 3/4 c Sugar 2 tb Lard 2 Eggs 1 c Sour milk or buttermilk Lard to melt for deep frying Sift dry ingredients (except sugar) three times. Cream sugar and lard well, add the eggs, and beat with an electric mixer. Add milk to egg mixture and beat well. Add sifted dry ingredients all at once and mix well. Cover and chill for 1 hour. Divide dough into 2 parts and roll on a floured board to 1/2 inch thickness; cut with doughnut cutter. Melt lard in deep fryer and heat to 375F. Fry doughnuts quickly,turning as soon as they come to the top (do not crowd kettle). Cook to golden brown. Roll in granulated sugar while still hot if desired. Lard may be strained, covered, stored in refrigerator, and used again for frying. Makes about 2 dozen doughnuts. Origin: Hearth and Home Companion Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sour Milk Biscuits Categories: Breads, Osg Servings: 1 2 1/2 c Flour; general purpose 1 c Buttermilk 1/2 ts Baking powder 1 tb Shortening; rounded 1 ts Soda 1 ts Salt Mix quickly, roll about 1/2-inch thickness. Fold and roll again. Cut out with biscuit cutter and place on greased baking sheet. Bake imediately in a hot oven about 400 F about 10 minutes. If sour milk is very sour, add more soda. Source: Mrs. Gaylod Preston, Scioto Valley Grange, Scioto County, OH Mrs. L. E. Gorham, Westfield Grange, Medina County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Banana Bread Categories: Breads Servings: 12 1/2 c Shortening 1 c Sugar 1 lg Egg 1 c Mashed Bananas 1 c Active Sourdough Starter 2 c Unbleached Flour 1 ts Salt 1 ts Baking Powder 1/2 ts Baking Soda 3/4 c Chopped Walnuts 1 ts Vanilla Or 1 ts Grated Orange Rind Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350°F oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Biscuits Categories: Breads Servings: 4 1/2 c Active Starter 1 c Milk 2 1/2 c Flour 1/3 c Lard Or Shortening 1 tb Sugar 3/4 ts Salt 2 ts Baking Powder 1/2 ts Baking Soda 1/4 ts Cream Of Tartar At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375°F oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Bread Categories: Breads Servings: 18 1 c Sourdough Starter 2 c Warm Water 2 c Warm Milk 1 tb Butter 1 pk Active Dry Yeast 1/4 c Honey 7 c Unbleached Flour 1/4 c Wheat Germ 2 tb Sugar 2 ts Salt 2 ts Baking Soda Mix the starter and 2-1/2 cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400°F for 20 minutes. Reduce oven temp. to 325°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) v7.07 Title: Sourdough Cornbread Categories: Breads Servings: 4 1/2 c Active Sourdough Starter 2 tb Margarine, Melted 1/2 c Cornmeal 1 ts Salt 1 tb Sugar 1/2 c Sour Cream Or Yogurt 2 lg Eggs, Stirred 1 c Unbleached Flour 1/2 ts Cream Of Tartar 1/2 ts Baking Powder Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375° to 400°F oven for about 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough French Bread Categories: Breads Servings: 18 1 pk Active Dry Yeast 1/4 c Warm Water (110°to 115°F) 4 1/2 c Unbleached Flour, Unsifted 2 tb Sugar 2 ts Salt 1 c Warm Water 1/2 c Milk 2 tb Vegetable Oil 1/4 c Sourdough Starter Dissolve yeast in warm water. Add the rest of the ingredients. Mix and knead lightly and return to the bowl to rise until double. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted. Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust. Bake at 400°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) v7.07 Title: Sourdough Honey Whole Wheat Bread Categories: Breads Servings: 4 1 pk Active Dry Yeast 1 c Warm Water 1 ts Salt 2/3 c Sourdough Starter 1/2 c Honey 1 1/2 tb Shortening 4 c Whole Wheat Flour Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface and place in a greased bowl. Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let double again. Punch down and roll into tight loaf. Grease and place in bread pan. Let double in pan and bake at 400°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) v7.07 Title: Sourdough Pizza Shells Categories: Breads, Pizza Servings: 4 1 c Sourdough Starter 1 tb Shortening, Melted 1 ts Salt 1 c Flour Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready and make pizza as usual. Then bake as usual. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Pumpernickle Categories: Breads Servings: 10 1 1/2 c Active Sourdough Starter 2 tb Caraway Seeds, Chopped 2 c Unsifted Rye Flour 1/2 c Boiling Black Coffee 1/2 c Molasses 1/4 c Dry Skim Milk 2 ts Salt 3 tb Melted Shortening 1/2 c Whole Milk 2 3/4 c Unbleached Flour 1 pk Active Dry Yeast Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight. Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350°F for 30 minutes or until done. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Sams Categories: Breads Servings: 4 1/2 c Active Sourdough Starter 1/2 c Sugar 2 tb Shortening 2 c Unbleached Flour 1 ts Baking Powder 1 lg Egg 1/2 ts Nutmeg 1/4 ts Cinnamon 1/2 ts Baking Soda 1/2 ts Salt 1/3 c Buttermilk Or Sour Milk Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter. Then heat some oil in a deep fryer to 390°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 fine after a while in the freezer. Take out as many as needed and thaw and put sugar on or eat plain. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter Categories: Breads Servings: 1 2 c Unbleached Flour 1 pk Active Dry Yeast Water To Make Thick Batter Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Soda Bread Categories: Breads Servings: 6 2 c Whole wheat flour 2 c All-purpose flour 1 ts Baking powder 1 1/2 ts Baking soda 1 tb Sugar 1 pn Salt 1 tb Honey 1 tb Pure maple syrup 1 ts Dried basil 1/4 ts Dried thyme 1 c Sourdough starter 1 c Buttermilk Combine in a large bowl the whole wheat flour, the all-purpose flour, the baking powder, the baking soda, salt, and sugar and stir well Mix the sourdough starter and buttermilk together in a one quart cup and blend in the honey, maple syrup, basil and thyme Pour this liquid mixture into the large bowl containing flour; stir and knead until a dough forms Turn onto a floured surface and knead a few times Form into a round loaf and slit the top several times Place a pan of water on the lowest rung of the oven; preheat the oven to 400 degrees Place the dough on a non-stick baking pan sprinkled with corn meal and place it in the oven directly above the pan of water; bake for 30 minutes at 400 degrees. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Made Easy Categories: Breads Servings: 6 12 To 24 hours until bubbly and -a clear liquid has formed -on top. SOURDOUGH STARTER 1. Heat 1 cup skim (nonfat) milk to 90°F to 100°F. 2. Stir in 3 tablespoons plain, fresh, high quality yogurt. 3. Pour mixture into a 1-quart glass or ceramic crock, jar, or bowl. Cover with a non-metallic lid; set in a warm place (between 70°F to 100°F) for 24 hours. On a warm day you can place the starter outside in the sun or on the kitchen counter. On cooler days, place it in a gas oven with a pilot light, on top of the water heater, or on a heating pad set on low. 4. After 24 hours, the milk will thicken and form curds. At this point, gradually stir in 1 cup white flour until well blended. Cover with lid and set in a warm place again until it ferments and bubbles and a clear liquid forms on top, about 2 to 5 days. Stir daily. 5. Starter is now ready to use. Stir, cover loosely, and refrigerate. IF AT ANY POINT IN THE PROCESS THE STARTER TURNS PINK, SMELLS RANCID (NOT JUST SOUR), OR DEVELOPS A MOLD, THROW IT OUT AND START OVER. REPLENISHING THE STARTER Every time you use some of the starter you must replace it with a like amount of milk and flour. For instance, if you use 1 cup of starter, return 1 cup of milk and 1 cup of flour to the jar. Follow the directions for feeding the starter. FEEDING THE STARTER TO KEEP IT ALIVE AND HEALTHY A starter should be used as often as possible, at least every 2 to 3 weeks. If you are not using it that often, plan to feed it once a month to keep it going. 1. Bring the starter to room temperature. (You can place it in a bowl of warm water to speed the process.) 2. Add equal amounts of warm milk (90°F to 100°F) and flour (1/2 to 1 cup each) 3. Cover with lid and allow to stand in a warm place (70°F to 100°F) for 4. Stir, cover loosely (set lid on jar but do not tightly seal; gases must be allowed to escape), and refrigerate. REJUVENATING A NEGLECTED STARTER If you forget to feed your starter monthly, don't throw it away thinking it's gone bad. Chances are you can still revive it. 1. Pour off the liquid and discard all but 1 to 2 tablespoons of the starter. Temporarily place reserved starter in a bowl. 2. Wash out the starter container with hot water. 3. Put the starter back into the container. 4. Follow the directions for feeding the starter using 1 cup warm (90°F to 100°F) nonfat milk and 1 cup flour. 5. You may have to repeat this procedure once or twice to bring it back up to a bubbly, sour smelling starter again. SOURDOUGH FACTS TO KEEP IN MIND Use only wooden utensils and glass or ceramic containers. The acid in the starter will corrode any metal with which it comes in contact. Store loosely covered in the refrigerator; do not put in a tightly sealed container. The gases must be allowed to escape. The yellowish or grayish-beige liquid that rises to the top is the "hooch". Just stir it back in before measuring out starter for a recipe. You can refresh your starter once a year or so with a few tablespoons of fresh, plain, good quality yogurt. For the sourest taste when making bread, mix the room temperature starter with the liquid and half the flour called for in the recipe. Cover and allow to stand in a warm place until bubbly and sour smelling, about 12 to 24 hours. At that point, combine the mixture in the bread machine with the rest of the ingredients in the recipe. Your starter can be frozen up to 3 months. Before using it again, let it thaw completely at room temperature for 24 hours until bubbly. You may need to feed it once to bring it back to the bubbly stage after freezing. SUGGESTION: We have included a recipe for a San Francisco-type Sourdough French Bread. However, we feel you could create some very unique breads by using your starter in other recipes such as Tangy Buttermilk Cheese Bread, Basic Whole Wheat Bread, Lois's Rye Bread, Russian Black Bread, Apple Oatmeal Bread with Raisins, Dinner Rolls, Squaw Bread, Hamburger Buns, and English Muffins, just to name a few. Simply add 1/2 cup to 1 cup of the starter, as desired, to the recipe and decrease the liquid by approximately half the amount of starter used. (Example: Use 1/2 cup starter -- decrease the liquid by 1/4 cup.) From: "Bread Machine Magic Cookbook" by Linda Rehberg, Lois Conway Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Italian Bread Categories: Breads Servings: 6 1 1/4 c Starter 1 ts Salt 1 c Lukewarm water 1 1/2 c Flour 2 Cakes or packages yeast 1 1/3 c Lukewarm water 1/2 c Plus 1 tsp. grated Romano or -Parmesan cheese 1/2 ts Salt 1/2 ts Black pepper (coarse) 4 To 5 cups flour 1 ts Sesame seed Early in the morning combine the starter, 1 tsp. salt, 1 cup lukewarm water and 1-1/2 cups flour. Beat to blend thoroughly. Cover with a clean towel and set aside for approximately 5 hours. If the sponge has to set for a little longer or shorter period of time, it won't be hurt. When ready to finish the dough, stir the sponge down. Dissolve the yeast in the lukewarm water and add to the sponge. Now stir in the next 4 ingredients in the order given, adding 4 cups flour first, and then using the other cup of flour if needed. Turn the dough out onto a lightly floured breadboard and knead thoroughly, about 7 to 10 minutes. Then return the dough to a buttered bowl, cover with a clean towel, and set aside to rise until doubled, about 1 hour. When doubled, punch the dough down and set aside, covered, for another 1/2 hour. Now turn the dough out onto a lightly floured board again, and divide into 6 pieces of dough. Roll and stretch each piece of dough into a long rope. Braid 3 of the ropes together for each loaf. Tuck the ends under, and lift each braid into a buttered glass loaf pan. Cover and set aside to rise until doubled again, about 1 hour. Brush loaves with melted butter and sprinkle each loaf with a mixture of 1 tsp. each sesame seed and grated Romano or Parmesan cheese. Bake loaves in 375 oven until browned and done, about 40 to 45 minutes. From: A World of Breads Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter #1 Categories: Breads Servings: 1 2 c Unbleached flour 1 pk Active dry yeast Water to make thick batter Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter #2 Categories: Breads Servings: 1 2 c Unbleached flour Water to make thick batter Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter #3 Categories: Breads Servings: 1 2 c Unbleached flour Warm milk to make thick bat. This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter #4 Categories: Breads Servings: 1 Unbleached flour Potato water Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also the way most farm girls made it in the olden days. Let stand a day or so, or until it smells right. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter #5 Categories: Breads Servings: 1 4 c Unbleached flour 2 tb Salt 2 tb Sugar 4 c Lukewarm potato water Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter #6 Categories: Breads Servings: 1 1 c Milk 1 c Unbleached flour Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are carless or do not scald them the starter will fail. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter (1 of 2) Categories: Breads Servings: 2 -Bread Machine CB A true sourdough starter is nothing more than the flour and milk or water which sits at room temperature for several days and catches live yeast bacteria from the air. Most starter recipes today include yeast as an original ingredient as it is much easier and less time consuming. In addition, many sourdough bread recipes also indicate usage of yeast itself as it does provide a higher rising, lighter loaf. A sourdough starter should be kept in a glass or plastic bowl which has a tight fitting lid. I recommend a bowl instead of a jar as you can "feed" your starter right in the bowl easily. To make your starter, mix together: INGREDIENTS: 2 cup lukewarm milk 2 cup bread flour 2 1/2 tsp yeast (one package) Mix the starter with an electric or hand held mixer on the lowest setting. Cover your starter and place in a warm, draft-free location for 4 to 7 days, gently stirring it once a day. You may notice that the mixture bubbles and in some cases it may even overflow the bowl. This is an indication that you have a healthy starter which should simply be poured off and discarded. If your starter ever changes colors, to purple, for example, discard and start another one. After allowing your starter to sit for 4 to 7 days it is ready to be used. Take out whatever portion your recipe calls for and put into the machine as you would any liquid ingredient. After removing a portion from the starter, the starter must be "fed". Simply add equal portions of milk or water and flour as was used. For example, if you used 1 cup of starter, replace it with 1 cup of water and 1 cup of bread flour. Some hints on feeding your starter: always use the same kind of flour. If you used bread flour in your original starter, use bread flour to feed it. Also, alternate between milk and water for each feeding. Since your original liquid ingredient was milk, the first liquid feeding should be with water. If you forget which you used last, that's okay, but try to alternate at least every other time. After feeding your starter, let it sit at room temperature for about one day and then refrigerate. =Continued= MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter (2 of 2) Categories: Breads Servings: 2 -Bread Machine CB =Continued= Many cookbooks suggest stirring the starter once a day even when being refrigerated; I find that it is not necessary. You must, however, use a portion of the starter at least once a week. If you choose not to bake sourdough breads that often, then remove a cup of your starter and feed it as though you used some during the week. If this is not done, your starter will turn rancid and have to be replaced. Should you be away on vacation or otherwise not able to tend to the starter, freeze it. Upon your return, thaw it in the refrigerator and then remove a portion and feed it as soon as you are able. You may be thinking that this sounds too complicated, but it really is not, nor is the starter overly fragile. A friend of mine had the same starter for 14 years! My first few loaves of sourdough were not very sour and I feared it was my starter. After allowing the starter to mellow a little by sitting in the refrigerator and using only once a week, it and the breads became more sour. Another hint is to put the bread in on the timer cycle for early morning baking. The milk put in the night before adds a little more sour taste. If the bread is getting too sour for you, feed with water more often than milk. Source: The Bread Machine Cookbook by Donna Rathmell German MM by Cathy Svitek MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough San Francisco Bread Categories: Breads Servings: 2 1 tb Dry yeast 1 1/2 c Warm water 1 c Sourdough starter 1 tb Sugar 1/2 tb Salt 2 tb Cider vinegar 5 1/2 c White flour 1/2 ts Baking soda Yellow cornmeal In lg warmed bowl, sprinkle yeast over water, stir to dissolve and let stand until bubbly. Blend in starter, sugar, salt and vinegar. Gradually beat in 3 c of the flour. Beat at least 3 mins. Turn batter into a lg oiled glass or ceramic bowl, cover with towel and let rise in warm place 1 hr or until double in bulk. Combine 1 c of the remaining flour with baking soda. Stir batter down and add flour-baking soda mixture. Gradually add remaining flour to make a stiff dough. Turn out onto floured board and knead, adding additional flour only as needed to prevent sticking, approx 300 strokes of folding and turnin or until dough is smooth and elastic. Sprinkle a greased baking sheet with cornmeal. Form dough into 2 oblong loaves and place on sheet. Cover with towel and let rise in warm place 1 to 1-1/2 hr or until not quite double in size. With sharp razor, slash the tops of loaves diagonally. Mist with water and bake in 450 oven 10 mins. Reduce heat to 400 and bake 35 mins longer or until bread tests done. For a harder crust, place a pan of hot water on bottom of oven and mist with water several times during baking. Remove pan of water after 15 mins of baking. Turn out onto wire rack and cool. NOTE: If you like your sourdough very dar, remove the baked bread from the pan or sheet and place under broiler about 2 mins, or until rich brown in color. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Rye Starter Categories: Breads Servings: 1 NFXS18B 2 c Rye flour 1 tb Yeast 1 1/2 c Lukewarm water Onion slice optional In a glass or ceramic bowl, or jar that has been scalded, combine flour and yeast, add water and blend well. Add onion slice, cover with platic wrap and pierce plastic with fork to release gases. Place in a warm, draft-free place, at an even 85F for 3 days.; stir several times daily. Remove onion slice and refrigerate until ready to use. Onion imparts a strong flavor and this starter can only be used with compatible rye recipes; rye starter without onion can be used in any rye sourdough recipe. To replenish, always use rye flour. If starter does not seem bubbly after replenishing and standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat starter, you may have to plan longer rising times for dough made with this one. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Potato-Rye Bread Categories: Breads Servings: 2 MMMMM-----------------------------DAY ONE---------------------------------- 1 c Sd starter room temp 1/4 c Molasses 1 c Potato water room temp 2 c Whole-wheat flour MMMMM-----------------------------DAY TWO---------------------------------- 1 c Beef broth 1/4 c Yellow cornmeal 1 c Riced potatoes 1 tb Yeast 1/4 c Lukewarm potato wate 1 tb Salt 4 tb Butter, melted 1/2 ts Ground mace 1/2 c Rye meal (see note) 1/2 ts Nutmeg 2 c Rye flour 2 c White flour Egg white wash Poppy seeds DAY ONE: In large warmed bowl, combine starter, molasses, potato water and whole-wheat flour. Stir well, cover with plastic and a heavy towel and let rise in warm place overnight or at least 12 hrs. DAY TWO: Bring broth to boil, andd cornmeal and, stirring constantly, cook 2 mins. Remove from heat, stir in potatoes and cool to lukwarm; add to starter mixture. Sprinkle yeast over lukewarm water, stir to dissolve an dlet stand until foamy. Add to starter mixture with salt, butter and spices. Beating constantly, add rye meal, rye flour and white flour. Dough will be sticky and heavy. Turn out onto floured board and, adding additional flour as needed to prevent sticking, knead 8 mins. If dough is still sticky after 5 mins, lightlyoil board and hands and finish kneading. Dough will be slightly sticky to hands but should not stick to board. Form into smooth ball, place in oiled bowl, turn to coat all surfaces, cover wtih towel and let rise in warm place 1 hr or until double in bulk. Punch down and turn out onto floured board; knead for 20 turns. Cover with towel and let rest 5-10 mins. Divide into 2 equal portions and form each into a long loaf. Place side by side on large greased baking sheet. With sharp razor, cut 3 slashes from end to end 1/2 in deep. Brush evenly with egg white wash, being carful not to spill onto baking sheet, and sprinkle generously with poppy seeds. Let rise, uncovered, in warm place 45 mins or until almost double in size. Bake in oven preheated to 400 20 mins; reduce heat to 375 and bake 30 mins longer or until bread tests done. to give top a shiny dark look, place under broiler and, being carful of scorching, broil until dark. Transfer to wire rack and cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Raisin-Oat Bread Categories: Breads Servings: 2 NFXS18B 1 c Lukewarm evaporated milk 1 1/2 c Sourdough starter 1/2 c Molasses 1/4 c Honey 4 tb Butter melted 1/2 tb Salt 1 ts Ground allspice 2 c Unprocessed rolled oats 3/4 c Raisins* 2 1/2 c White flour *Raisins are tossed lightly with a little flour. In lg warmed bowl, combine milk, starter, molasses, honey, butter, salt and allspice. Gradually add oats, a small amount at a time, mixing in well, then stir in raisins. Beat in flour, 1/2 c at a time, to form a stiff dough. Turn out onto floured board and knead 5-7 min, adding additional flour only as needed to prevent sticking. Form into smooth ball, place in oiled bowl, turn to coat all surfaces, cover with dampened towel and let rise in warm place at least 2 hr or until double in bulk. Punch down, turn out onto board and knead briefly. Cover with towel and let rise 10 mins. Divide dough into 2 equal portions, form into loaves and place in 2 #2 loaf pans. Cover with towel and let rise in warm place 1-1/2 hr or until almost double in size. Bake at 375 for 35-40 mins or until bread tests done. Turn out onto wire rack, turn right side up and cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Rye Categories: Breads Servings: 15 -ANNA-LODI (DMSD70C) 1 1/4 c Sourdough starter 1/2 c Water 4 1/2 ts Melted butter 1/2 c Barley flour 1 3/4 c Bread flour w/ 1 tb Gluten in bottom of cup 3/4 c Med rye flour 1 1/2 ts Salt 1 1/2 tb Sugar 1 1/2 tb Dry milk 3 ts Caraway seeds 2 ts Dried onion 2 ts Dry yeast This is a tasty; chewy bread. ANNA-LODI-CA MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Peasant Bread Categories: Breads Servings: 1 MMMMM---------------------DONNA G BM COOKBOOK III-------------------------- -posted by Gaye Levy DTXT63A 1 1/8 c Sourdough starter 1/2 c Water 1 1/4 ts Sugar 3/4 ts Salt 2 1/4 c Bread flour 1 1/2 ts Yeast This is for the medium sized loaf which, depending on how active my starter is at the moment, will rise to the top of my Hitachi B101. If I want an extra sour loaf, I will use the starter two or three days after feeding. This produces a shorter loaf with a heavier texture. For a light and fluffy loaf, I feed the starter first, then let it sit on the counter for 8 to 10 hours before using. I make sure it is very foamy when I put it in the B/M. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Pan Rolls Categories: Breads Servings: 15 1 pk Dry yeast 1/4 c Of lukewarm water 4 c Of all-purpose yeast 1/4 c Of sugar 1 ts Salt 10 tb Melted and cooled butter 1 Egg 1/2 c Warm milk (a little hotter -than body temp, about 110 -degrees) 1 c Sourdough starter at room -temp. Dissolve yeast in warm water Stir together 2 cups of flour, the sugar and the salt. Add yeast mixture, half of the melted butter, the egg, the sourdough starter and the warm milk. Beat this mixture until smooth. Then, gradually beat in the remaining two cups of flour. Cover with a damp towel for about 45 minutes, or until it doubles in size. Butter a baking pan with about half of the remaining butter. Punch down the dough, and drop about 15 large rolls on to the baking pan. Cover and let rise again for about 30 minutes. Drip the remaining melted butter over the rolls. Pre-heat oven to 425 degrees Bake for 15-20 minutes. Makes about 15 rolls that were a hit with my sons. Recipe from "Sunset Breads", page 92. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter Categories: Breads Servings: 1 2 c Unbleached Flour Water To Make Thick Batter Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter Categories: Breads Servings: 1 2 c Unbleached Flour Warm Milk To Make Thick Bat. This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter Categories: Breads, Potatoes Servings: 1 Unbleached Flour Potato Water Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also the way most farm girls made it in the olden days. Let stand a day or so, or until it smells right. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter Categories: Breads, Potatoes Servings: 1 4 c Unbleached Flour 2 tb Salt 2 tb Sugar 4 c Lukewarm Potato Water Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter Categories: Breads Servings: 1 1 c Milk 1 c Unbleached Flour Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are carless or do not scald them the starter will fail. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough French Bread Categories: Breads Servings: 6 3 c All-purpose flour (I use -unbleached Gold Medal) 1 ts Salt 1 ts Sugar 1/2 pk Dry yeast 1 c Sourdough starter In a large bowl... Mix the dry yeast in body-heat water (about 1/4 to 1/2 cup) Add 2 cups of the flour, the starter, salt and sugar and stir for about 10 minutes When smooth, cover with a damp towel and let rise for at least 1 1/2 hours Stir in one cup of flour, or enough to make the dough rigid. Knead dough on a well-floured bread board for 10-15 minutes Roll into a long loaf or form into a round ball, depending on your preference Place on a baking sheet sprinkled with corn meal Cover with a damp towel and let rise for at least 1 1/2 hours (with this recipe the long rise times allow you to enjoy a ball game, read the Sunday paper, trim your toe nails, and mow the lawn) Place a pan in the bottom of the oven, and fill it with boiling water (this, she told me, is the secret weapon) Mix 1/2 t of cornstarch in about 1/4 cup of hot water Make several diagonal slices in the top of the loaf to prevent it from breaking up when it fills with steam; brush the loaf with the corn starch mixture Place the loaf (on the bread pan sprinkled with corn meal) in the oven above the water pan and bake at 400 degrees for 10-12 minutes Remove from the oven, and brush again with the corn starch mixture Remove the water pan from the oven and refill it with cold water Place the bread and water pan back in oven (water pan below the bread) and bake for about 25 minutes MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough French Bread Categories: Breads Servings: 6 2 1/4 c Bread flour 1 c Starter, at room temp. 1/2 tb Yeast (I use Fermipan or Red -Star) 1 tb Sugar 1 ts Salt 1/2 c Tepid water (between 80 and -90 F) I take the starter out of the fridge 4 to 8 hours before I plan to start the bread. I feed it, then let it come up to room temp as it is digesting the feeding (1/2 cup A.P. Flour and 1/2 cup water). To start the bread, I measure everything but the water into the machine, set it for French Bread, and turn it on. I then drizzle the water into the machine slowly while it is running. That allows me to stop before 1/2 cup is added, should the flour have absorbed a lot of humidity from the air. For an extra crispy crust, I spray the dough lightly with water during the final rise (after the loaf-forming stage) and slash the top if I'm in the mood for a fancy look. Rye Variation Substitute 1/2 cup rye for 1/4 cup bread flour. Add 1 tsp caraway seed. May need a Tbs or so extra water. Sourdough Starter This starter is from the Food Processor Bread Book by the Editors of Consumer Guide. Published in 1980 by Simon and Schuster. ISBN 0-671-25201-1. I have been using and abusing this starter for years. 1 cup warm water 1 package active dry yeast 1/2 cup instant nonfat dry milk solids 1/2 cup unflavored natural yogurt 1 1/2 cups all purpose flour 1. Combine water and yeast in large glass bowl, crock or other non-metallic container. Stir to dissolve yeast. 2. Add dry milk and yogurt to yeast mixture. Beat with whisk until blended. Add flour and beat until smooth. 3. Cover bowl tightly*. Let stand in warm place (85F) until starter has developed a sour aroma and is bubbly, 24 to 36 hours. Stir occasionally. 4. Keep starter tightly covered in refrigerator. * 5. To use, stir and pour off as much as recipe requires. Replenish remaining starter by blending in equal parts of flour and milk*. Cover tightly and let stand at room temperature until bubbly. Refrigerate. Starter should be used and replenished every two weeks.* In case you are wondering about those asterisks. Those are places where I have learned to depart from the stated instructions. BY NO MEANS, should you ever store your starter tightly covered! This is a great way to end up spending at least an hour cleaning your fridge. I keep the starter in an old instant coffee jar which has had the cardboard liner removed from the lid. This leaves a bit of a space when you screw down the lid for gas to escape. Even so, I don't screw down the lid all that tightly. I don't waste bread flour on the starter, all purpose is fine. I also have given up feeding milk to the starter, though I occasionally use whey leftover from making yogurt cheese. I have left this starter in the fridge unfed for up to six months and found only an inch of booze on the top that smells like cheap sherry. I generally stir that down with a dishwasher-safe plastic chopsticks and feed the beast. By next morning it is happily bubbling and ready to use. You will note that I feed first and then use. That way the starter can be doing something while it's coming up to room temperature, which is the best temperature to use it. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Bread Categories: Breads Servings: 3 6 c Bromated Flour 1/4 c (See note Below) Sugar 1 1/2 ts (Or Less) Salt AFTER COMBINING THESE THREE -INGREDIENTS ADD, 1 c Of Your . . . Sourdough -Starter 1/2 c (We use Puritan Canola) Oil 1 1/2 c Warm Water QTY MEASUREMENT PREPARATION INGREDIENT Keep starter in refrigerator except after feeding. Feed starter every 3 to 5 days. To feed, remove your glass container from the refrigerator, mix the above "TO FEED STARTER" ingredients, and add to your starter and stir. Leave the starter out of the refrigerator un-covered for 8 to 12 hours. Return the container to the refrigerator for 3 to 5 days before feeding again. Initially I suggest that you feed the starter at least two times before you make your first batch of bread. (Just to build up your supply and allow it to work well.) To make bread, take the starter out of the refrigerator and stir well and measure out one cup of the starter. Return the container to the refrigerator (cover the container lightly - we lay one of those small styrofoam (sp) bowls on top of the container). Mix the dry "TO MAKE BREAD" ingredients, then add the cup of starter, oil and warm water. Mix with a wooden spoon. The dough will become stiff, but continue till you have a nice ball of dough and all the dry flour has been absorbed into the ball of dough. Knead the ball in the pan 5 or 6 times. Then place the dough in another bowl (that has been sprayed with Pam). Turn the dough over so that both sides have received some Pam on it. Cover the bowl with a dish towel and let the dough double. Have patience, cause it make take several hours, or overnight, plus, before the dough doubles. (In the summer time we put ours out in the garage after we make it up about 9 PM, and the next morning it has really blossomed (more than doubled), but in south Texas it gets some hot from May to October. The key is patience! Don't sweat it, it due course it will double, or more. After doubling, turn the risen dough out on a floured surface and knead (is it knead or kneed - who cares - you know what I mean anyway) it sufficiently to remove most of the air bubbles. Divide the dough and place in bread pans that have been sprayed with PAM (or whatever) or use the new type that are non-stick. Let the dough rise again until above the edge of the bread pan an inch or two. Again, have patience with the rising - it will make it! A suggestion would be to always place the dough in the warmest place you can find, but don't put it in the oven with the light turned on to create some warmth - cause it will develop an undesirable crust on top. When risen sufficiently, heat your oven to 350 degrees, put the bread pans in and set the timer for 20 to 25 minutes (depending on your oven). I would look at it after about 20 minutes, and if the bottom of the loaf is lightly browned, take 'em out. We then take the loafs out of the pans and set them on wire racks on your counter and lightly brush the top of each loaf. This makes 3 nice loaves. The dough will also make about 24 nice biscuits. Divide the dough into balls twice the size of a golf ball, and flatten out with the palm of your hand, then fold over and lay in a pan with about 2 inch sides. Let them rise sufficiently and bake as above. Usually the biscuits only take 15 to 17 minutes. TO MAKE OTHER TYPES OF BREADS, ADJUST BREAD RECIPE AS FOLLOWS: Wheat Bread: 4 Cups Bromated Flour + 2 Cups Wheat Flour Oatmeal Bread: 6 Cups Bromated Flour + 1 Cup Oatmeal Flour Raisin-Cinnamon-Nut Bread: Add 1 Tbsp Cinnamon, 1/2 Cup Chopped Nuts (Walnuts or Pecans) and 1 Cup of Raisins. NOTE REGARDING SUGAR IN BREAD MIX: When making our bread dough, (not when feeding the starter) we use one packet of "Sweet One", low calorie sugar substitute - instead of the 1/4 cup of granulated sugar. "Sweet One" comes in a box of 50 packets. If you cannot find it call 1-800-544-8610 (Took this off of the box). We like it cause it seems to be the only sugar substitute that you can use for cooking. To soften the bread crust, brush the top of each loaf with margarine. From Ed Schwing MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter Categories: Breads Servings: 15 4 c Lukewarm water 1 pk Activated dry yeast 1 tb VINEGAR; VERY IMPORTANT< 1/4 c Sugar 5 c Unbleachd flour Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast and let it dissolve. Stir. Add vinegar, sugar and flour. Mix. Cover w/cloth and set in a warm place to sour..(2 to 3 days). When activity STOPS, the mixture flattens out. An amber colored liquor comes to the top..And it SMELLS.. THAT'S IT! Mix it up. It will look like whipping cream. Put it in a GLASS JAR with a screw type lid; place in refrigerator. IT WILL KEEP FOR MONTHS. Growing better as it continues to age at a very slow pace. I have no idea regarding conversion for use in BM. IF YOU DO.. Let ME know..Ho-Kay? It is super in pancakes; waffles; coffee cake; rolled bisquits; quick drop bisquits; cinnamon rolls; cobbler; BREAD; cake; oatmeal cookies; etc.. I wish you success and tasty eating.. DON'T BE AFRAID TO EXPERIMENT! Good Sour Baking to You for Yours.. Lyman, at Sunny, Reno Nevada FROM: LYMAN EDDY (HKDS25A) Reformatted by Elaine Radis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter Categories: Breads Servings: 1 1 3/4 c Flour 1 3/4 c Water; warm (110-115f) wate 1 pk Yeast ; (not rapid rise, i 1 tb Sugar Mix well in glass, plastic or ceramic bowl.(use no metal) Sit on counter, cover with cloth and stir 3 x day for 5-10 days, until it separates into thick creamy bottom and a thin grey-yellow top (the 'wine'). Now ready to use. I store it on my counter as I use every 3 days or less. I store rarely used beer starter in fridge. Always feed (or replenish) every 10 days, either by removing 1 cup and throwing it away or giving away, and adding 3/4 c flour and 3/4 c water to remainder, or by stirring in 1 tsp sugar. I cover with a cheesecloth, doubled. The consistency ranges from thin cream to cake batter, depending on proportions of flour and water, and weather. Oh, the starter might look "dead" to you at times, but just replenish and see if it starts bubbling within about 4 hours, if so, it is still alive and kicking. Hope I got it all in, write if you need more info... Kylli in sunny KC, MO FROM: KYLLIKKI FULLER (BHHJ17B) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Starter Categories: Breads Servings: 4 2 c Flour 2 c Water 1 Yeast 1/4 c Sugar 1 c Milk 1 c Flour SOURDOUGH STARTER Combine flour, yeast and water. Let stand in a warm place at least 12 hours. Add: sugar, milk, and flour. Mix thouroughly. Set in refridgerator until ready to use in recipe. After taking batter for use in recipes "feed" the remaining batter with the same amounts of sugar, milk, and flour stated above. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Cornmeal Cakes Categories: Breads Servings: 1 4 c Flour 2 c Cornmeal 1/2 c Milk 1/2 c Sourdough starter 3 Eggs 2 ts Salt Mix all ingredients together the night before and let rise in a warm place. Bake on a griddle the next morning. FROM: NORMAN WILLIAMS DATE: 08-08-93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Bread for Bread Machine Categories: Breads, Breadmaker Servings: 6 1 1/2 c Sourdough Starter 3/4 c Milk 2 1/2 tb Margarine/Butter 2 2/3 tb Sugar 1 1/3 tb Salt 4 c Bread flour 2 1/2 ts Yeast Note: 6 servings for Large (1.5 lb) loaf, set to 4 for Medium or 3 for Small. Put everything in the machine in the order suggested by your manufacturer, lock and load on regular cycle. From: Bread Machine Cookbook (vol I) by Donna Rathmell German MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Biscuits From Starter Categories: Breads Servings: 6 1 Text Only Mix 1 pint of flour and 1 tsp of salt with 1 pint of warm water or canned milk. beat into a smooth batter. Keep in a warm place until well soured or fermented. Add another teaspoon of salt and 1-1/2 tsp of soda dissolved in 1/2 cup tepid water and enough flour to make the dough easy to handle. Knead until dough in no longer sticky, cup up into biscuits and cook in a pan containing plenty of grease. Oregon: End of the Trail, 1951. Origin: A Taste of Oregon Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourdough Categories: Breads Servings: 4 3 c Unbleached all-purpose Flour, divided 1 ts Active dry yeast 2 c Hot (120F to 130F) water 1 c Lukewarm (100F) water SOURDOUGH STARTER Yield : Approximately 4 cups Difficulty: (one chocolate kiss, or easy) Prepartion: 10 minutes Allow at least 4 days for the starter to ferment before using. "Day 1: 1. In a medium bowl, stir together 2 cups of the flour and yeast. Make a well in the middle of the flour/yeast mixture and whisk in the hot water. Continue stirring until the mixture is blended but not completely smooth. It is not necessary to smooth out all the lumps; they will dissolve as the mixture start to ferment. Cover the bowl with a clean towel and let the mixture sit at room temperature. Over the next 24 hours the mixture will rise, become very bubbly and then start to recede. "Days 2 and 3: 2. Stir the mixture twice, once in the morning and once in the evening to invigorate the yeast and to expel the alcohol. Towards the end of the second day the mixture will start to thin and the surface of the starter will be covered with lots of tiny air bubbles. By the evening of the third day a thin layer of yellow-brown liquid may form on the surface of the starter. It is simply the alcohol given off by the yeast cells as they feed on the carbohydrates in the flour and multiply. Refresh the starter by stirring in the cup of lukewarm water (100F) and the remaining cup of flour. Stir until blended, but do not worry about any small lumps. "Day 4: 3. The starter is now ready to use, or it may be poured into a sterilzed 2 quart glass or ceramic covered crock or casserole, or a flass jar with a non-metal lid and refrigerated. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourest Sourdough Categories: Breads Servings: 1 1 1/4 c Sourdough starter 1/2 c Water 3 c Bread flour 1 tb Olive oil 2 tb Sugar 1 ts Salt 2 ts Yeast Set starter out on counter and bring to room temperature. Feed as you normally do and allow to become foamy and active. This will take 8 to 12 hours. Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes. (This rest period makes the dough more pliable.) Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet or in a special "baguette pan" that can be purchased at a kitchen store. Cover again with the damp towel and put in the refer for 12 to 24 hours. Take dough out of the refer, sprinkle with water, and let it sit out until the loaves are fully risen. (They will usually rise a little in the refer, too.) Spray again with water then bake at 375 for 30 minutes or until brown and crusty. If you want a really crusty bread, spray the loaf with water every five minutes while baking. This harder to describe than it is to do ... and the results are worth it! PLEASE NOTE: Depending on the temperature, humidity, and the whim of the starter, the bread will vary from batch to batch. Sometimes it is very sour and dense while other times it is mildly sour and fluffy inside. Each batch is unique...but it is always good. I found that using the special pan helped the baguettes keep their shape. The pan is well worth the fifteen bucks. You can also vary the flavor of the bread by using more or less sugar or by substituting 1 TBL of vinegar for 1 TBL of water. Another variation is to use flat beer instead of water in either the recipe or when feeding the starter. (Be sure to separate your starter into two batches first so that you do not contaminate the orignal pot.) Everytime I share this recipe, I get notes saying this is the beat sourdough ever! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sourest Sourdough Categories: Breads Servings: 6 13/16 c Sourdough starter 1/3 c Water 2 c Bread flour 2/3 tb Olive oil 1 1/3 tb Sugar 2/3 ts Salt 1 1/3 ts Yeast Set starter out on counter and bring to room temperature. Feed as you normally do and allow to become foamy and active. This will take 8 to 12 hours. Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes. (This rest period makes the dough more pliable.) Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet or in a special "baguette pan" that can be purchased at a kitchen store. Cover again with the damp towel and put in the refer for 12 to 24 hours. Take dough out of the refer, sprinkle with water, and let it sit out until the loaves are fully risen. (They will usually rise a little in the refer, too.) Spray again with water then bake at 375 for 30 minutes or until brown and crusty. If you want a really crusty bread, spray the loaf with water every five minutes while baking. This harder to describe than it is to do ... and the results are worth it! PLEASE NOTE: Depending on the temperature, humidity, and the whim of the starter, the bread will vary from batch to batch. Sometimes it is very sour and dense while other times it is mildly sour and fluffy inside. Each batch is unique...but it is always good. I found that using the special pan helped the baguettes keep their shape. The pan is well worth the fifteen bucks. You can also vary the flavor of the bread by using more or less sugar or by substituting 1 TBL of vinegar for 1 TBL of water. Another variation is to use flat beer instead of water in either the recipe or when feeding the starter. (Be sure to separate your starter into two batches first so that you do not contaminate the orignal pot.) Everytime I share this recipe, I get notes saying this is the best sourdough ever! (Comments by P.REYNOLDS - GEnie) Posted by: Gaye Levy (DTXT63A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Southern Cornbread Categories: Breads Servings: 6 2 tb Oil or shortening 2 c White cornmeal 2 tb All-purpose flour 2 ts Baking powder 1 ts Baking soda 2 c Buttermilk 1 Egg Heat oil in a 9-inch cast iron skillet in the oven at 450°F. Mix together the dry ingredients. Combine egg and buttermilk and stir into the dry ingredients. Swirl hot skillet until inside is coated with oil. Pour batter into the hot pan. Bake 20 to 25 minutes or until browned. Invert over a plate and cut into wedges. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Southern Gems Categories: Breads, Osg Servings: 1 1 c Flour 1 c Corn meal 1 c Graham flour 1 c Brown sugar 1 ts Salt 5 ts Baking powder 1 ea Egg 2 c Milk 3 tb Butter; melted Sift dry ingredients, add milk and beaten egg, Beat until smooth, add melted butter. Pour in muffin tins, bake 20 - 25 minutes. Note: No temperature given. Assume moderate 350 - 400 F. oven. Source: Mrs. Bessie J. Wade, Acme Grange, Lorain County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Southern Spoon Bread Categories: Breads, Osg Servings: 1 1 1/2 c Scalded milk 1/2 c Corn meal 1/2 ts Salt 1 tb Butter 2 tb Flour 1 ts Baking powder 1 ea Egg Stir dry ingredients in the milk. Add beaten egg and melted butter. Bake 30 minutes in moderate oven. Note: Moderate oven is 350 - 400 F. Source: Margaret A. Harvey, Zane Grange, Logan County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spaetzle Categories: Breads Servings: 2 1 1/2 c Flour 1/4 ts Salt 1 ds Nutmeg 2 Eggs, slightly beaten 1/2 To 3/4 c milk 8 c Water 1/4 ts Salt SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: Pillsbury Also, care to swap spaetzle recipes? Here's mine, from Pillsbury. They're delicious with chicken paprikash or in a minestrone-style soup. SPAETZLE Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/4 tsp salt and nutmeg. By hand, beat eggs into flour mixture. Gradually adding milk, stirring constantly until mixture forms a smooth, soft, moist dough. If dough is too thick, add additional milk 1 T at a time. Dough should easily flow through holes in a colander when pressed with a spoon. In large pot, bring water and remaining salt to a boil. Press spaetzle dough, a small amount at a time, through colander with large holes (not slits), or drop by 1/4 tspful, into the boiling water. After water returns to a boil, cook uncovered for 5-7 minutes or until tender, stirring occasionally. Remove with a slotted spoon; drain. Repeat with the remaining dough. Use in soups, stews, tossed in with veggies, or as a buttered side dish. Makes 2-1/2 cups. Can be made a MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sparkling Bread Categories: Breads Servings: 1 3 c Self-rising flour 1/3 c Sugar 1 1/2 c Blanc de noir sparkling wine Melted butter From Karen Mach, Chateau Ste. Michelle. In a large bowl combine the flour, sugar and sparkling wine. Cover with plastic wrap and let stand in a warm place until it begins to rise, about 30 minutes. Place the dough in a buttered loaf pan and let it continue to rise for another 30 minutes. Drizzle melted butter on top of the loaf. Bake in a preheated 350 degrees F oven for 50 to 60 minutes or until golden brown. Makes 1 loaf. From: SERVE WITH CHAMPAGNE by Hilde Gabriel Lee with Allen Lee, Ten Speed Press, Berkeley. 1988. ISBN 0-89815-274-7 Shared by: Karin Brewer, Cooking Echo, 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spells Berry Crescent Dinner Rolls Categories: Breads, Pitzer Servings: 32 2 pk Active Dry Yeast 3/4 c Warm Water (110 to 115 -degrees F.) 1/2 c Sugar 1 ts Salt 2 lg Eggs 1/2 c Shortening (Part Butter) 4 c Unbleached Flour Butter Or Regular Margarine, Softened In a large mixing bowl, dissolve the yeast in the warm water. Stir in the sugar, salt, eggs, shortening and half of the flour into the yeast mixture. Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet, but not be so wet that water drips onto the dough.) Let rise in a warm place (85 degrees F.), until doubled, about 1 1/2 hours. Divide the dough in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour. Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until they are a rich golden brown. Brush with soft butter. Makes 32 crescent rolls. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spice Bread (Irish): [aran Spiosrai] Categories: Breads Servings: 8 10 oz Flour 2 ts Baking powder 1/2 ts Baking soda 1 ts Mixed spice * 1/2 ts Ground ginger 4 oz Light brown sugar 2 oz Chopped candied peel 6 oz Raisins, plain or golden 4 oz Butter 6 oz Golden syrup ** 1 lg Egg, beaten 4 tb Milk * Equal parts of cinnamon, nutmeg and allspice. ** Lyons' Golden Syrup, carried in some fancy groceries. If you can't find it, use Karo golden corn syrup. Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins: mix. Make a well in the center. Melt the butter with the syrup over low heat, then pour into the well in the mixture. Add the beaten egg and milk and mix very well. Pour into a greased 2-lb loaf pan and bake in a preheated oven at 325 F for 40-50 minutes, or until it tests done. This bread will keep moist for several days, and actually improves somewhat during this period. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spice Muffins Categories: Breads, Muffins, 1941 Servings: 6 2 c Flour 1 Egg, well beaten 1/2 c Sugar 1 c Milk 1/4 c Melted shortening 1 ts Ginger 1 ts Nutmeg 1 ts Cinnamon 3 ts Baking powder 1 ts Salt Sift flour, measure, and sift with spices, baking powder, and salt. Combine egg, sugar, shortening, and milk. Add dry ingredients. Beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425 F) 15-20 minutes. 12 servings. Mrs. Charles Colgrove, Jersey City, NJ. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spiced Macoun Apple Bread with Walnuts Categories: Breads Servings: 6 2 tb Butter 1 Macoun apple, peeled, cored -and diced 1/4 c Walnuts, chopped 6 Eggs, separated 6 tb Sugar 2 c Whole wheat flour, sifted 1/2 ts Nutmeg 1/2 ts Cinnamon Preheat oven to 350F. Melt 1 tbls. butter in skillet, and saute apple and walnuts until apple is softened. Set aside to cool. Beat egg whites until stiff. Combine sugar and egg yolks. Gradually fold beaten egg whites into yolks. Fold in flour. Add apples, walnuts and spices, being careful not to overmix or batter will deflate. With remaining buter, grease a 8x4x3inch loaf pan. Gently pour batter into pan and bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean. Servings 6 to 8 From the cookbook "Apples" by Robert Berkley MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spiced Peach Bread Categories: Breads Servings: 4 2 c Starter 1 1/2 c Cold water 1 1/2 c White flour 1 1/2 c Syrup from commercial or -home-canned spiced peaches 6 oz Box peach flavored gelatin 1/2 c Warm water 1 ts Sugar 1/2 ts Ginger 1 pk Dry yeast 1 c Dried skim milk powder 3 c White flour 1/2 ts Yellow food coloring (if -desired) 1/2 c Soft butter 1 1/2 ts Salt 3 1/2 c White flour Empty starter from glass jar into large mixing bowl. Add 1-1/2 cups cold water and 1-1/2 cups flour. Beat thoroughly. Cover tightly and set in a warm place overnight. In the morning stir the starter thoroughly. Pour off 2 cups and set aside. Pour remaining 2 cups into glass jar, cover and return to refrigerator. Heat 1-1/2 cups spiced peach syrup. Dissolve 1 large box peach gelatin in it and cool to just warm. Mix 1/2 cup warm water, 1 tsp. sugar, 1/2 tsp. ginger and 1 pkg. dry yeast. Set in warm place until foaming nicely. Pour the 2 cups of reserved starter into mixing bowl. Add the peach syrup and gelatin, 1 cup dried skim milk, 3 cups white flour and 1/2 tsp. yellow coloring (the bread will have a rather dull cream color without it). Beat thoroughly. Add the dry yeast mixture as soon as ready and beat again. Add 1/2 cup soft butter, 1-1/2 tsp. salt and 2-1/2 cups white flour. Stir until the dough clears the bowl. Spread the remaining 1 cup flour on pastry board. Turn out dough (it will be very soft) and knead thoroughly using a little more flour if necessary to make a smooth, non sticky dough. Return to the bowl, brush top of dough with butter, cover and set in warm place to rise (this dough is rather slow so give it plenty of time). When light, turn out, knead well, divide and shape as desired. Place in buttered pans, brush tops with butter, cover and set in warm place until light. Bake in oven preheated to 350 degrees for about 45 minutes for loaves, 25 minutes for rolls. This recipe makes 4 high, well-rounded small loaves. From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Apricot Oat Muffins Categories: Muffins, Breads Servings: 6 2 c Unbleached Flour, Sifted 1/2 c Sugar 3 ts Baking Powder 1 ts Salt 2 ts Pumpkin Pie Spice 1/2 c Quick-Cooking Oats 1 c Chopped Dried Apricots 1/2 c Chopped Walnuts 2 lg Eggs, Slightly Beaten 1 1/3 c Milk 1/4 c Vegetable Oil Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350°F oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Pineapple Zucchini Bread Categories: Breads Servings: 6 3 Eggs 3 c All-purpose flour 1 c Oil 2 ts Baking soda 2 c Granulated sugar 1 ts Salt 2 ts Vanilla 1/2 ts Baking powder 2 c Coarsely grated, unpeeled 1 1/2 ts Cinnamon 1 cn Crushed pineapple, drained 3/4 ts Nutmeg 1 c Finely chopped nuts 1 c Currants In large bowl of electric mixer, beat eggs. Add oil, sugar and vanilla. Continue to beat until thick and foamy. With a spoon, stir in zucchini and pineapple. In large bowl, combine flour, baking soda, salt, baking powder, cinnamon and nutmeg. Stir into zucchini mixture until blended. Add nuts and currants. Stir until blended. Divide batter evenly between 2 greased and floured 9" x 5" x 3 " loaf pans. Bake at 350 degrees F for 60 minutes or until loaves test done. Cool in pans for 10 minutes. Turn out on wire cake racks to cool completely. Yields: 2 loaves From: Winnipeg Hydro Home Economists Zucchini Booklet MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spicy Pumpkin Muffins Categories: Muffins, Breads Servings: 6 1 1/2 c Unsifted all purpose flour 1/3 c Sugar 1 tb Baking powder 1/2 ts Salt 1/2 ts Ground cinnamon 1/2 ts Ground nutmeg 1 lg Egg 1/2 c Milk 1 c Pumpkin puree 1/4 c (1/2 stick) butter or -margarine, melted 1/2 c Golden raisins. Spicy Pumpkin Muffins Heat oven to 400. Grease 12 muffin cups. In a bowl, combine dry ingredients and blend well. Beat egg with milk, pumpkin and butter until smooth. Stir pumpkin mixture into dry ingredients and blend until moistened. Stir in raisins. Spoon into muffin cups and bake until lightly browned--15 to 20 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spider Corn Cake Categories: Breads Servings: 12 2 1/2 c Milk, divided 2 ts Vinegar 2 Eggs 1/4 c Granulated sugar 1 ts Baking soda 1 ts Salt 1 2/3 c Yellow cornmeal 1/3 c All-purpose flour 2 tb Butter or margarine, melted Preheat oven to 375 degrees F. In small bowl combine 1 cup of the milk with vinegar to make sour milk; set mixture aside. In medium bowl beat eggs and sugar together. Mix in sour milk, 1 cup fresh milk, baking soda, and salt. Stir in cornmeal and flour, mixing until smooth. Pour butter into 10 inch cast-iron skillet, tipping skillet to coat bottom and sides. Pour in batter. Pour remaining 1/2 cup fresh milk over top. Bake 30-35 minutes until golden brown. Cut into 12 wedges; serve immediately. Serves 12. Per Wedge: Calories 156, Protein 5 g, Carbohydrates 23 g, Fat 5 g, Dietary Fiber 2 g, Cholesterol 48 mg, Sodium 266 mg. SOURCE: *Modern Maturity, February-March 93 Posted By: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spinach Bread Categories: Breads, Cheese Servings: 6 1 c Bisquick flour 1/4 c Oil 3 Eggs 1 tb (about) chopped onion Less than full pkg. frozen chopped spinach (thaw and squeeze) 1 cup mozzarella cubed, (about 2 thick slices cubed) 1/2 cup (about) Romano or Parmesan grated cheese Grease small loaf pan (do not flour). Mix all of above ingredents together (by hand-do not use mixer), will be lumpy. Pour into loaf pan. Bake about 30/45 mins. at 350 degrees. Can be served hot or cold- slice to desired thickness. Note: I beat eggs by hand before adding to other ingredients From: Millie Biunno New Jersey Quarter Horse Champion Recipes Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spinach Feta Strudel Categories: Breads Servings: 6 2 pk Of strudel leaves 2 lb Fresh spinach 3 tb Olive oil 1 1/2 c Finely chopped onion 4 tb Butter/margerine 5 Eggs--beaten 1/2 c Chopped scallions, green -part included 1/2 lb Greek feta cheese--chopped 1/2 c Chopped dill 1/2 c Finely chopped parsley Salt and freshly ground -pepper to taste 1/2 lb Sweet butter--melted Spinach Feta Strudel Remove packages of strudel leaves from the refigerator at least 3 hours before using. Wash the spinach in several changes of water. Dry it and cut into 2-inch lengths. Cook it in oil till wilted. Drain. Brown the onions in butter. Mix the onions, eggs, scallions, cheese, dill and parsley. Add the spinach and season with salt and pepper. Preheat oven to 350 F. Butter two 8 X 8 X 2-inch pans. Cut 2 strudel leaves into 6 squares each by cutting into thirds lengthwise and in half across (keep the remaining strudel leaves covered to prevent drying). Place 1 of the squares in the prepared pan and brush with melted butter. Repeat with the remaining 11 strudel sqaures, placing each on top of the last. Spread with half of the spinach-cheese filling and cover with 12 more strudel sqaures, brushing each with butter. Repeat the process with the remaining ingredients for a second pan. With a sharp knife, cut through the top to mark it into 2-inch squares. Bake 1 hour or till brown and very puffy. Cut into squares and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spoon Bread Categories: Breads Servings: 6 1 cn Cream-style corn (1 lb can) 3/4 c Milk 1/3 c Shortening 2 Eggs; lightly beaten 1 c Cornmeal 1/2 ts Baking soda 1 ts Baking powder 1 ts Salt 4 oz Canned diced green chiles - drained 1 1/2 c Shredded cheddar cheese Combine corn, milk, shortening, eggs, cornmeal, soda, baking powder, salt, drained chiles and cheese and mix well. Pour into greased 9-inch square pan. Bake at 400F 45 minutes until golden. Serve hot. The actor who played Festus in the old "Gunsmoke" TV series gave us this recipe for spoon bread, which he serves with cornmeal-coated sand dabs. Created by: Ken Curtis (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Spoon Bread Categories: Breads, 1941 Servings: 6 2 c Cornmeal 2 1/2 c Boiling water 1 1/2 ts Salt 2 Eggs, separated 1 1/2 c Sour milk 1 ts Baking soda 2 tb Melted shortening Add cornmeal gradually to boiling water, stirring constantly. Let cool. Add shortening, salt, egg yolks, milk, and baking soda. Beat about 2 minutes and fold in stiffly beaten egg whites. Pour into well-oiled baking dish and bake in hot oven (435 F) about 40 minutes. 6 servings. - Grace Viall Gray, Glen Ellyn, Ill. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Squaw Bread Categories: Breads Servings: 6 1 pk Yeast 1 tb Brown sugar 2 c Bread flour 1 c Whole wheat flour 1 c Rye flour 1/4 c Instant nonfat dry milk -powder 1 1/2 ts Salt (Use ingredients at -room temperature.) Liquify in blender: 1 1/4 c Warm water 2 3/4 tb Oil 2 tb Honey 2 tb Raisins 2 tb Brown sugar "Here's a take-off of an American Indian creation with a crispy crust. It's a rich, slightly sweet and definitely interesting bread." Combine water, oil, honey, raisins, and brown sugar and blend till liquid. Add dry ingredients in the order listed, pour in liquid, select white bread and push "Start." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Squaw Bread Categories: Breads Servings: 6 2 c Flour 3 ts Baking powder 1/4 ts Salt 1 c Lukewarm water 2 tb Sugar Let the dough rise about 15 minutes after kneading it. Shape it like biscuit dough. Pierce each piece with a knife and fry until done in deep fat. SOURCE:*Pauline Seneca, Cayuga, Iroquois Cookbook SHARED BY: Jim Bodle 10/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Squaw Bread Categories: Breads Servings: 4 2 c Water 1/3 c Oil 1/4 c Honey 1/4 c Raisins 5 tb Brown sugar 2 pk Dry yeast 1/4 c Warm water 2 1/2 c Unbleached all-purpose flour -(about) 3 c Whole wheat flour 1 1/2 c Rye flour 1/2 c Instant nonfat milk powder 2 1/2 ts Salt Cornmeal Butter; melted Combine water, oil, honey, raisins, and 4 tablespoons brown sugar in blender container. Blend to liquefy. Soften yeast in warm water with remaining 1 tablespoon brown sugar. Sift together 1 cup unbleached flour, 2 cups whole wheat flour, 1 cup rye flour, nonfat milk powder and salt in large bowl. Add honey mixture and yeast. Beat with mixer at medium speed until smooth, about 2 minutes. Gradually stir in enough of remaining flours to make soft dough that leaves sides of bowl. Turn out onto floured surface and knead until smooth and satiny, 10 to 12 minutes. Place dough in lightly greased bowl and turn to grease other side. Cover and let rise until doubled, about 1 1/2 hours. Punch down and let rest 10 minutes. Shape into 4 round loaves. Place 2 loaves on each of 2 lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in warm place until light and doubled in size, about 1 hour. Bake at 375F 30 to 35 minutes. Cool on racks. While still hot, brush with melted butter. Makes 4 loaves Created by: Marilyn Martell (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Standard Course Bread for Bread Makers Categories: Breads Servings: 5 7 oz WATER (210 ML) 2 c BREAD FLOUR 1 tb NONFAT DRY MILK 1 1/2 tb SUGAR 1 ts SALT 1 tb BUTTER 1 1/2 ts DRY YEAST PLACE INGREDIENTS IN BREAD MAKER IN THE ORDER SHOWN. NOTE: WHEN ROOM TEMPERATURE IS HIGH (OVER 82 DEGREES), USE COLD WATER (ABOUT 41 DEGREES). WHEN ROOM TEMPERATURE IS UNDER 50 DEGREES USE LUKEWARM WATER (ABOUT 100 DEGREES). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Steamed Apricot Bread Categories: Breads Servings: 1 3/4 c Rolled oats 2/3 c Brown rice flour 1/4 c Amaranth flour 1 ts Baking soda 1/2 c Almonds 3/4 c Boiling water 1/3 c Molasses or honey 1/2 ts Pure almond extract 1/2 c Dried apricots Servings: Makes 1 loaf. In a large bowl, combine the oats, rice flour, amaranth flour and baking soda. Grind the almonds to a fine powder in a blender. Gradually add enough water to bring the level up to 1 cup. With the machine running, add the molasses or honey and almond extract. Add the apricots and process with a few on/off turns to chop them; do not puree. Pour the liquid mixture into the flour bowl. Stir to mix. Turn out into an oiled 1 qt. mold or 1 lb can. Cover with a square of wax paper or foil (shiny side down); tie wax paper securely with a piece of string. Place the mold on a wire rack in a Dutch oven or large stockpot. Add enough boiling wate to the pot to come halfway up the sides of the mold. Cover the pot tightly, and steam the bread over med-low heat for 2 hours. Do not remove the cover during the cooking time. Remove the mold from the pot. Cool the bread in the mold for 15 min, then turn out onto a wire rack to cool completely. For best results, slice with a serrated knife. Variations: Replace the rice flour with 1/3 c rice polish and 1/3 c rice bran. You can also replace the amaranth flour with either 1/4 c soy flour, 1/4 c white buckwheat flour or 1/4 c ground sunflower seeds. Courtesy of Theresa Merkling. Reposted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Steamed Apricot/amaranth Bread Categories: Breads Servings: 1 3/4 c Rolled oats 2/3 c Brown rice flour 1/4 c Amaranth flour 1 ts Baking soda 1/2 c Almonds 3/4 c Boiling water 1/3 c Molasses or honey 1/2 ts Pure almond extract 1/2 c Dried apricots In a large bowl, combine the oats, rice flour, amaranth flour and baking soda. Grind the almonds to a fine powder in a blender. Gradually add enough water to bring the level up to 1 cup. With the machine running, add the molasses or honey and almond extract. Add the apricots and process with a few on/off turns to chop them; do not puree. Pour the liquid mixture into the flour bowl. Stir to mix. Turn out into an oiled 1 qt. mold or 1 lb can. Cover with a square of wax paper or foil (shiny side down); tie wax paper securely with a piece of string. Place the mold on a wire rack in a Dutch oven or large stockpot. Add enough boiling wate to the pot to come halfway up the sides of the mold. Cover the pot tightly, and steam the bread over med-low heat for 2 hours. Do not remove the cover during the cooking time. Remove the mold from the pot. Cool the bread in the mold for 15 minutes, then turn out onto a wire rack to cool completely. For best results, slice with a serrated knife. Makes 1 loaf. VARIATIONS: Replace the rye flour with 1/3 c rice polish and 1/3 c rice bran. You can also replace the amaranth flour with either 1/4 c soy flour, 1/4 c white buckwheat flour or 1/4 c ground sunflower seeds. Posted by Theresa Merkling. Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Steamed Brown Bread Categories: Breads, 1941 Servings: 6 3/4 c Molasses 1 c Corn-meal 1 1/3 ts Baking soda 1 ts Salt 2 c Sour milk 1 c White flour 1 c Graham flour 1 ts Baking powder Sift flour, baking soda, salt, and baking powder together. Add corn-meal and graham flour. Combine sour milk and molasses. Add dry ingredients and stir well. Fill well-oiled 1-pound cans or molds 2/3 full. Cover closely and steam 3 hours. A granular cereal may be substituted for the corn-meal. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Steamed Brown Bread Categories: Breads, Osg Servings: 1 2 c Graham flour 1/2 c Flour; white 1 c Milk; sour 1/2 c Milk; sweet 1/2 c Sugar 2 tb Molasses; w. o. 1/2 ts Salt 2 ts Baking soda 1/2 c Raisins Pour in well greased pan and steam for 3 hours. Note: I assume ingredients should be combined to form a batter. Molasses called for was W. O. Molasses. Do not know if this is dark or light. May not matter. Source: Emma Blair, Newbury Grange, Geauga County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Steamed Rye Bread Categories: Breads, 1941 Servings: 6 1 c Rye flour 1 c Corn-meal 3/4 c Molasses 2 c Water 1 ts Salt 1 ts Baking soda 1/2 c Raisins 1 c Graham flour Combine ingredients. Fill well-oiled 1-pound cans 2/3 full. Cover closely and steam 2 hours. Florence Taft Eaton, Concord, MA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stephanie's Cinnamon Rolls (Cinnabons) Categories: Breads Servings: 6 1/2 c Warm water 2 pk Dry yeast 1 sm (3 1/2 oz) pkg. instant -vanilla pudding 2 c Milk 1/2 c Margarine, melted 2 Eggs, beaten 1 ts Salt 8 c Flour ~+---Here is the complete recipe------- In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl take the pudding mix and milk and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add the yeast mixture. Blend together and gradually add flour and knead until smooth. Place in a very large greased bowl. Cover and let rise until doubled. Punch down and let rise again. Then roll out on lightly floured surface to 34 X 21 inches. Take 1 cup margarine melted, and spread over surface. In small bowl, mix 2 cups brown sugar and 6 Tablespoons cinnamon. Sprinkle all over top of surface. Roll up from long end very tightly. With a knife put a notch every 2 inches. Now with a string or I prefer a thread*, place under roll by notch and criss-cross over to cut roll. (*This makes nice clean cuts!) Place on greased baking pan, 2" apart. Take hand and lightly press down roll. (JUST A LITTLE...IT HELPS HOLD IT TOGETHER!) Cover and let rise till doubled again. Bake at 350 degrees for 15 to 20 minutes. Take them out when they start to turn golden brown. Do not overbake! Frost warm rolls with the following: CREAM CHEESE FROSTING 8 oz. softened cream cheese 1/2 cup margarine, softened 1 tsp vanilla 3 cups powdered sugar About 1 Tb. milk (just enough to fluff) Combine all ingredients and mix till smooth. Spread on very warm rolls. NOTE: You can make these the night before. Mix up the recipe and let it rise once. Punch down and cover for the second rising, putting in the refrigerator overnight to slowly rise. In the morning let it complete rising, roll it out and finish it up. They also freeze well and can be warmed up in the microwave nicely! "I only use 1/2 cup margarine in the filling. Stephanie said her original recipe only called for 4 teaspoons cinnamon but we like it with a lot so we use the 6 Tablespoons. Half the recipe for Bread Machines." --Cindy in WA-- Note: To have these in the morning: After rolling the dough with the filling, slice and divide into pans (can use 9" baking pans). Cover with foil and freeze (before rising). The night before you want to have these for breakfast, remove from freezer just before going to bed and set the pans on kitchen counter. They will thaw, come to room temperature and rise in time for breakfast. You can make them all the way through baking and frosting and then put them in the freezer. When you want them, let them defrost on their own and then microwave for about 15 seconds on high. Posted by: Cynthia Alldredge (DWWJ72A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sticky Orange Muffins Categories: Muffins, Breads Servings: 12 2 Oranges 1/4 c Honey 2 c Flour 1/2 c Uncooked oatmeal -(not instant) 1 tb Baking powder 1 ts Salt 1/2 c Sugar 2 Eggs; slightly beaten 2/3 c Milk 5 1/2 tb Butter; melted PREHEAT OVEN TO 400F. Either grease the muffin pans or line them with paper baking cups. Using the small side of the grater, grate the rind from the oranges, removing only the bright orange part, and set aside. With a small, sharp knife, remove all the remaining peel and, if necessary, trim the oranges all around so that the slices will fit into the bottom of your muffin pans. Cut the oranges into slices about 1/4-inch thick, pick out all the seeds and set the slices aside. Put about 1 teaspoon honey in the bottom of each muffin cup, and place an orange slice on top. Combine the flour, oatmeal, baking powder, salt and sugar in a large mixing bowl, and stir with a fork or wire whisk to mix. Add the reserved grated orange rind, the eggs, milk, and melted butter, and stir just until mixed. Spoon the batter over the orange slices, filling each cup about 2/3 full. Bake for 15-to-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and serve warm. MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Bread Categories: Breads Servings: 6 Jim Vorheis 1 1/4 c Vegetable oil 4 Eggs 20 oz Fresh strawberries or -unsweetened frozen Strawberries, thawed, -undrained 3 c All-purpose flour 1 ts Baking soda 1 ts Salt 1 1/2 ts Ground cinnamon 2 c Sugar 1 1/2 c Chopped pecans Beat oil and eggs until fluffy. Add strawberries and mix well. combine flour, soda, salt, cinnamon and sugar and add to egg mixture, stirring until well blended. Stir in chopped pecans. Pour batter into 2 greased and lightly floured 9x5-inch loaf pans. Bake at 325 F for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Strudel Categories: Breads Servings: 6 3 c Flour 1 ts Baking flour (?) 1 1/2 ts Salt 1/2 c Melted butter 2 Beaten eggs 1 c Of evaporated milk 2 tb Lemon juice 1/4 c Fresh strawberry jelly 2 c Of chopped ripe apples 1/2 c Of nut meats 1/4 c Sugar 2 ts Cinnamon and separately hot strawberry sauce Sift the flour with the baking powder and salt. Combine the beaten eggs with melted butter and lemon juice. Add the liquid ingredients to the sifted dry ingredients and mix lightly to a smooth dough. Divide the dough into two portions and roll out on a floured surface. Spread the dough with the strawberry jelly, then the chopped apples and nut meats. Sprinkle over with cinnamon and sugar and roll each section like a jelly roll and cut into two inch slices. Place flat in a baking tin and bake 30 minutes in a hot oven. Serve with warm fresh strawberry sauce. NOTE: This is not considered a Creole dish but having received a prize, it is included. From: Maylie's Table D'Hote Recipes MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Almond Breakfast Bread Categories: Breads Servings: 8 10 oz Package frozen sliced -strawberries 2 Eggs 1/2 c Cooking oil 1 c Sugar 1 1/2 c White flour 1 1/2 ts Cinnamon 1/2 ts Baking soda 1/4 ts Salt 2/3 c Chopped almonds Makes one 8-inch loaf Defrost strawberries. Beat eggs in a bowl until fluffy. Add oil, sugar, and strawberries. Sift together flour, cinnamon, soda, and salt into a large mixing bowl. Stir in strawberry mixture, mixing until well blended; stir in almonds. Scrape dough into a greased and floured 8-inch loaf pan. Bake in a preheated 350 F oven for 1 hour and 10 minutes, or until done. Cool in pan 10 minutes, then turn out onto a rack to cool. The Book of Bread From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Streusel Apple Muffins Categories: Breads, Muffins Servings: 12 *INGREDIENTS* 1 1/4 c Flour, all purpose 1 c Quick or old-fashioned oats, -uncooked 1/4 c Firmly packed brown sugar 2 ts Baking powder 1/2 ts Cinnamon 1/2 ts Baking soda 1/2 ts Salt 1 c Milk 1/4 c Margarine or butter, melted 1 Egg 1/2 ts Vanilla 1 Medium apple, finely chopped -----TOPPING----- 1/3 c Quick or old-fashioned oats, -uncooked 1/4 c Flour, all-purpose 1/4 c Brown sugar, firmly packed 1 ts Cinnamon 1/4 c Margarine or butter Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: 18 Cholesterol per serving: Marks: *DIRECTIONS* Heat oven to 425F. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Combine dry ingredients. Add milk, margarine, egg and vanilla, mixing just until dry ingredients are moistened; stir in apple. Fill prepared muffin cups 3/4 full. Topping: Combine dry ingredients; cut in margarine until crumbly. Sprinkle evenly over batter. Bake 18-20 minutes or until deep golden brown. Serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Streusel Kuchen Categories: Penn-dutch, Breads Servings: 1 1/2 c Mashed Potatoes 1/2 c Potato Water 1/2 c Butter 1/2 c Sugar 3 1/2 c Flour 1 c Yeast, Dissolved In: 1/2 c Lukewarm Water 2 Eggs, Well Beaten 1/2 c Sugar 1 1/2 c Flour MMMMM-----------------------------TOPPING---------------------------------- 1 c Flour 1/2 c Sugar 1 Egg Yolk, Well Beaten Mix together the mashed potatoes, potato water, shortening and sugar. Add to this about 3 1/2 cups flour and the dissolved yeast. Set this dough aside to rise in a warm place over night. The following morning add the eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and place in greased oblong pans. When cakes are ready to be put into the oven, brush top of cake with melted butter. Strew over the tops of the cakes the topping mixture. This mixture should be rubbed through a coarse sieve. Bake at 400°F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Streusel-Filled Coffee Cake Categories: Breads Servings: 6 1 1/2 c Flour (I don't sift) 3/4 c Sugar 2 1/2 ts Baking powder 3/4 ts Salt 1/4 c Shortening 3/4 c Milk 1 Egg FILLING: 1/2 c Brown sugar (packed) 2 ts Cinnamon 1/2 c Chopped nuts 2 tb Melted butter This is an extremely easy, light, and delicious coffee cake, that has been requested by my friends repeatedly. I hope you like it: CAKE: Preheat oven to 375. Grease 8" or 9" square pan. Blend all the cake ingredients and beat vigorously one-half minute (I do this in my Kitchen Aid). Spread half the batter in the prepared pan. Mix the filling ingredients together. Sprinkle half the mixture over batter in the pan. Top with the remaining batter, then the remaining brown sugar mixture. Bake for 25-30 minutes, or until cake tests done. This is in a cookbook entitled "Americas Best Recipes - State Fair Blue Ribbon Winners", and the entrant's name is Sean Pohl. Posted by: Valerie Wolf (NVBX67A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Parathas Categories: Breads, Appetizers, Spicy Servings: 6 3 md Potatoes 1/3 c Butter 2 md Onions, Finely Chopped 1/4 ts Ground Ginger 2 tb Parsley And Mint, Mixed Salt 3 tb Lemon Juice 3 tb Chili Powder 8 c Whole Wheat Flour 1 ts Salt 2 c Water, About Yield: 12 To 16 Stuffed Parathas Cooking Time: 25 Minutes Plus 2 To 3 Minutes For Each Paratha Boil the potatoes until tender, remove the skins and mash. Heat a little of the butter and fry the onions, with the ginger, until transparent. Add the herbs, salt to taste, lemon juice, and chili powder. Blend in well with the potato and set aside. Make the dough with flour, salt and water as in the recipe for Parathas. Take each ball of dough, flatten and roll it out. Rub it with butter and place 15 grams of the potato mixture on it. Fold it around and roll it out again. Cook on both sides on a heavy, buttered griddle until crisp and evenly golden. From How To Make Good Curries by Helen Lawson Copyright 1973 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Rolls Categories: Breads, Cheese, Sandwiches Servings: 6 16 oz Cheddar, Sharp, Shredded 8 oz Green Olives, Stuffed * 2 md Green Bell Peppers 12 lg French Rolls 6 oz Tomato Sauce * 1 md Onion * These are approximate sizes. Recipe called for 1 small jar of stuffed olives and 1 can of tomato sauce. It should be to your taste. ~------------------------------------------------------------------------- Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350°F for about 45 minutes. Serve Hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sugarless Blueberry Muffins Categories: Breads, Muffins Servings: 6 1 3/4 c All-purpose flour 1/4 c Vegetable oil 3/4 c Orange juice 1/2 ts Salt, if desired 1 tb Baking powder 1 ts Grated orange or lemon rind 2/3 ts Cinnamon 1 c Blueberries, picked over, -rinsed, drained and lightly -tossed with 2 ts Flour 1/2 ts Nutmeg 2 Eggs Preparation tip: For best results, let all the ingredients come to room temperature before you start this recipe. Once the dry and liquid ingredients are mixed, the muffins should be baked as soon as possible. In a large mixing bowl, sift or stir together the flour, salt, baking powder, cinnamon and nutmeg. Preheat the oven to 400 degrees. In a small bowl, beat the eggs lightly, add the oil, orange juice and grated rind and add this mixture to the flour mixture. Before the flour and liquid ingredients are fully combined, fold in the blueberries, stirring gently. Fill 12 or more well-greased muffin tins, about 2/3 full with the batter. Bake the muffins for 20 to 25 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sunday Mornin' Muffins Categories: Breads, Muffins Servings: 24 *INGREDIENTS* 3 1/2 c Flour 2/3 c Sugar 4 ts Baking powder 1 ts Baking soda 1 ts Cinnamon 1 ts Nutmeg 1/2 ts Salt 1 ts Grated lemon peel 2 Eggs 1 1/3 c Buttermilk 1/2 c Vegetable oil 2 c Peeled, finely chopped pears 2 tb Sugar 1/2 ts Each nutmeg and cinnamon Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: :20 Cholesterol per serving: Marks: *DIRECTIONS* Preheat oven to 400F. Blend in a bowl the flour, sugar, baking powder, soda, spices, salt and lemon peel. In another bowl, moosh together the eggs, buttermilk and oil. Combine contents of the bowls. Fold in the pears. Spoon the batter 2/3 full into greased muffin tins. (This recipe should make about 24 muffins.) Mix 2 T sugar with 1/2 t. each cinnamon and nutmeg. Sprinkle this over the top of the muffins, then bake 20-25 minutes. Source: Seattle Post-Intelligencer MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sunflower Bread Categories: Breads Servings: 6 1 pk Yeast 1/2 c Unprocessed bran flakes 3 c Bread flour 1/4 c Sunflower seeds 1 ts Salt 1 tb Sugar 3 tb Molasses 2 tb Butter 1 1/4 c Milk (Use ingredients at -room temperature.) "The distinctive flavor and crunch of sunflower seeds are a real favorite of our family. This is a satisfying loaf, which is perfect for serving with soup or salad to make a light healthy supper. Add all ingredients in the order listed. Select white bread and push "Start." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sunrise Popovers Categories: Breads, Cheese Servings: 8 4 tb Vegetable Shortening 1 1/3 c Unbleached Flour 1/2 ts Salt 2/3 c Milk 2/3 c Water 4 lg Eggs 1/2 c Cheddar, Sharp, Shredded Preheat the oven to 375°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) v7.07 Title: Swedish Flatbread Categories: Breads Servings: 1 2 c White flour 3/4 c Rye flour 1/4 c Sugar 1/2 ts Baking soda 1/2 ts Salt 1/2 c Butter or margarine 1 c Buttermilk 2 tb Fennel seed In a bowl, blend flour, sugar, salt and soda. Cut in margarine until mixture resembles fine crumbs. Stir in buttermilk and add fennel seeds, sing a fork, just until mixture holds together. Shape into small balls and roll on floured board to make very thin rounds four to five inches in diameter. Bake on ungreased sheets at 375F five minutes or until light brown. Source: Mother's Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Swedish Tea Ring Categories: Breads, 1941 Servings: 6 2 Cakes compressed yeast 1 1/2 c Lukewarm water 1 Egg, well beaten 1 3/4 ts Salt 1/4 c Melted shortening 6 tb Sugar 5 To 5 1/4 cups flour 1/2 c Chopped nuts Soften yeast in water. Add sugar, salt, shortening, and egg. Add flour slowly, beating thoroughly after each addition until dough is just stiff enough to knead. Turn onto lightly floured board and knead until smooth and elastic. (This dough should be slightly softer than a bread dough.) Place in a bowl, cover with a warm, damp cloth, set in a warm place and allow to double in bulk. Work down lightly. Cover and allow to double in bulk the second time. Turn onto lightly floured board and roll in sheet 1 1/2 inches thick. Spread with melted butter or butter substitute and sprinkle generously with sugar and cinnamon, and roll as a jelly roll. Pinch the edges together and join ends to form a ring. Place in an oiled pan or on an oiled baking sheet. Cut the dough with the scissors in 3-inch pieces, cutting 3/4 through the ring. Turn each section so that it lies flat on the baking sheet. Sprinkle with sugar and chopped nuts. Cover with a warm, damp cloth and let rise until treble in bulk. Bake in hot oven (425 F) about 30 minutes. If desired 1/2 cup raisins may be added to the dough. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Dough Categories: Breads, Desserts Servings: 999 MMMMM---------------------------SWEET DOUGH-------------------------------- 1 c Sugar 1 ts Salt 3 pk Active dry yeast 8 c All-purpose flour 2 c Milk 1 c Butter or margarine 2 Eggs MMMMM--------------------DIRECTIONS FOR SWEET DOUGH------------------------- 1. In large bowl, combine sugar, salt, yeast, and 2 cups flour. In 2-quart saucepan over low heat, slowly heat milk and butter until very warm (120 to 130 F) (butter does not need to melt.) With mixer at low speed, gradually beat liquid into dry ingredients. Increase speed to medium; beat 2 minutes more, occasionally scraping bowl with rubber spatula. 2. Beat in eggs and 2 cups flour; continue beating 2 minutes, occasionally scraping bowl. 3. With spoon, stir in enough additional flour (about 4 1/2 c) to make a soft dough. 4. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Shape into a ball. 5. Turn over in greased large bowl to grease top; Cover; let rise in warm place until dough is doubled, about 1 hour. 6. Punch down dough. On lightly floured surface, divide into pieces as recipes direct. Cover. Let rest 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet French Buns Categories: Breads Servings: 6 1 tb Yeast 3 tb Butter 1 c Milk, scalded 1/4 c Lukewarm water 4 c Sifted flour 1 ts Salt 1 tb Sugar 1 Egg 1/4 c Sugar Dissolve yeast and 1 tbsp. sugar in lukewarm water. Add 1-1/2 cups flour. Beat until smooth. Set aside to rise for 15 minutes. Add the remaining ingredients. Bake in hot oven for 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Golden Batter Bread Categories: Breads Servings: 6 1 pk Active dry yeast 1/4 c Of warm water 1 c Of milk 1/2 c Of butter *** 1/2 c Of sugar 1 ts Of salt 2 Eggs 2 ts Of vanilla 4 1/2 c Of WHITE LILLY BREAD FLOUR -(naturally!) *** Of course, you could use margarine. We, however, rediscovered REAL butter recently after giving it up a quarter of a century ago. Warm bread and butter....mmmmm. DISSOLVE: yeast in warm water in a large bowl HEAT: milk and butter until butter melts ADD: sugar and salt to milk mixture COOL: to lukewarm BLEND: yeast mixture, milk mixture, eggs and vanilla MIX: in flour gradually. Beat until smooth. Dough will be sticky PLACE: in greased bowl COVER: with damp towel or plasic wrap and let rise in a warm place until doubled in size (about 2 hours) PUNCH: down and beat one minute SPOON: dough into a very well greased 10 inch pan RISE: in a warm place for about an hour BAKE: in a preheated 325 Degree F. oven for 40-45 minutes REMOVE: from pan and cool slightly SERVE: warm (and, I might add, with real butter) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Iced Christmas Bread Categories: Breads Servings: 2 2 1/2 c Bread or unbleached flour -More flour may be necessary 1 c Warm milk (105F-to-115F) 1 pk Active dry yeast 1/4 c Sugar 1 Egg; at room temperature 1/2 ts Salt 1/2 c Butter; at room temperature 1/2 c Glaceed cherries 1/2 c Chopped mixed candied fruit 1/2 c Date bits 1/2 c Coarsely chopped walnuts -or pecans MMMMM------------------------------GLAZE----------------------------------- 1 Egg; beaten, mixed with 1 ts Milk or water MMMMM----------------------------DECORATION--------------------------------- 7 Halves of glaceed cherries 7 Walnut or pecan halves MMMMM------------------------------ICING----------------------------------- 1/2 c Confectioners' sugar 1/2 tb Vegetable oil 1/4 ts Almond extract Water This festive bread is perfect for gifts. The recipe can be doubled and freezes well for up to 2 months. A fermented yeast "starter" gives this bread a full flavor, but you can omit the process if you're in a hurry. PREHEAT OVEN TO 350F. In a food processor or mixer bowl, mix 1 cup of the flour, the warm milk, yeast and sugar. If time allows, cover the bowl with plastic wrap and leave the dough at room temperature to ferment and bubble for 2 hours. If time does not allow, proceed to add the egg, salt and butter. Add the rest of the flour, 1/2 cup at a time, to make a soft dough. Knead the dough in the food processor, mixer or on a floured board until elastic and smooth. Mix the cherries, candied fruit, dates and nuts together and fold and knead 1/3 of the mixture at a time into the dough until well mixed. Place in an oiled plastic bag or oiled bowl. Turn to coat. Seal or cover and let rise in a warm place until doubled, about 3/4 to 1 hour. Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form the dough into an oval approximately the length of the pan, and place in pan. Let rise again until doubled. Brush the loaves with the egg glaze. Bake on the middle shelf about 40-to-50 minutes until nicely browned. Cover with foil if the loaf browns too rapidly. Cool on a wire rack. TO MAKE ICING, mix confectioners' sugar, oil, almond extract and enough water to make a smooth consistency. Brush cooled bread with icing. Top with the candied cherries and nuts. Makes 2 Loaves NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Milk Corn Bread Categories: Breads, Osg Servings: 1 2 c Corn meal 1 1/2 c Milk 4 tb Shortening; melted 1 ts Salt 1 c Flour; white 2 ea Eggs; well beaten 2 tb Sugar 3 tb Baking powder Stir all together. Pour in baking pan. Brush top with melted butter and bake in moderate oven 25 minutes. Note: Moderate oven is 350 - 400 F. Source: Mrs. Mabel Smith, Center Grange, Morgan County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Oat Bread Categories: Breads Servings: 2 2 1/4 c Warm water 1/4 c Honey 1 tb Yeast 1 Egg 1/4 c Melted or very soft butter 2 c Oats 5 c To 6 c hard whole wheat -flour 1/4 c Soy flour 1 ts Salt From the Arcata Co-op Bakery. Makes 2 - 1 1/2 lb loaves. Not many bakeries still offer a basic yeasted bread that's rich with butter and eggs. This one's delicious - a good bread to introduce a friend or family member to the delights of whole grain bread. Mix the water, honey, and yeast and let sit a few minutes. Add remaining ingredients, adding whole wheat flour as needed. Knead dough well until it is smooth and elastic. Let rise, shape into loaves and place in oiled pans. Let rise again and bake at 350 F for 45 min. From: "Uprisings: Whole Grain Bakers Book" Posted by Theresa Merkling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Onion-Almond Bread Categories: Breads Servings: 6 1 c Sweet onions, chopped 1/2 c Butter, melted 3 c Flour 1 tb Baking powder 1/2 c Sugar 1 ts Salt 1 c Sliced almonds 2 Eggs 1 1/2 c Milk 1 ts Almond extract Saute onions in 1/4 cup butter until translucent. Sift the flour, baking powder, sugar and salt together in a mixing bowl. Stir in the onions and nuts. Beat together the eggs, milk, almond extract, and remaining butter. Add to the flour mixture and stir until well mixed. Batter may be slightly lumpy. Spoon into a greased 8 x 5 inch loaf pan. Bake in preheated 350 degree oven for an hour. Remove from oven and cool before serving. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Onion Biscuits Categories: Breads Servings: 6 2 tb Finely chopped onion 2 tb Butter, melted 1 pk Homestyle refrigerated -biscuits In a skillet, melt butter, saute onions until tender. On an un- greased baking pan place biscuits, making a hollow in the center of each. Fill the hollows with butter mixture. Bake at 400 degrees for eight minutes or until golden brown. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Onion Supper Bread Categories: Breads Servings: 6 1/2 c Chopped sweet onions 2 tb Butter 1 pk Corn muffin mix 1/2 c Sour cream 1/2 c Shredded sharp American -cheese Cook onion in butter until tender but not brown. Prepare corn muffin mix according to package directions. Pour into greased 8 x 8 x 8 x 2 inch pan. Sprinkle muffin mixture with cooked onion. Mix sour cream and cheese; spoon over the top. Bake at 400 degrees for 25 minutes, or until done. Let stand a few minutes before cutting into squares. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Onion Muffins Categories: Breads Servings: 6 1 lg Egg 1/4 c Sugar 1/3 c Vegetable oil 1/2 c Chopped sweet onions 3/4 c Milk 3/4 c Grated sharp cheddar cheese 1 c Self-rising flour 1/3 c Chopped pecans 1 c Rolled oats In a large bowl whisk together the egg, oil and milk. Add flour, oats, and sugar. Stir the mixture until it is just combined. Fold in the onion, cheese, and pecans. Spoon mixture onto buttered muffin tins, and bake in preheated 400 degree oven for 15 to 20 minutes, or until golden. Turn the muffins out onto racks. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Potato Biscuits Categories: Breads, Potatoes Servings: 1 1 c Flour 1 c Sweet Potatoes, Mashed Salt 2 1/2 ts (To 3ts) Baking Powder 3 tb Sugar (Or More, To Taste) 1/4 c Shortening Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead dough; cut with biscuit cutter (you may need more flour, as dough is sticky). Bake in 400°F oven for 12 to 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Potato Biscuits Categories: Breads Servings: 14 1 c Flour,all-purpose 3 ts Baking powder 1 ts Salt 2 tb Shortening 1 c Sweet potatoes,mashed 1/2 c Milk 1. Preheat oven to 400'F. 2. Sift flour, baking powder, and salt into mixing bowl. Cut in shortening. Add potatoes and mix thoroughly, then add enough milk to make a soft dough. Turn out onto a lightly floured board and roll out to about 1/2" in thickness. Cut into squares. 3. Place squares not touching on ungreased baking sheet bake in preheated oven for 12-15 mimutes. 4. Serve warm, split, and spread with room-temperature butter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Potato Biscuits Categories: Breads Servings: 12 2 c Flour 1/2 ts Baking Soda 1 ts Baking Powder pn Salt 1/8 ts Cinnamon 1/8 ts Nutmeg 1/8 ts Ginger 1 tb Brown Sugar 2 tb Sugar 1/2 c Vegetable Shortening 1/4 c Unsalted Butter, cut up 1 c Sweet Potatoes, mashed 1/4 c Buttermilk Extra Flour Sift all dry ingredients together, stir in the sugars and cut in the shortening and butter until it resembles coarse crumbs. Add sweet potatoes by cutting in. Add buttermilk and mix to form a dough. Turn out on a lightly floured board. Knead lightly until smooth. Roll 3/4 inch thick. Cut out 2/ inch round biscuits. Brush with buttermilk or cream. Place on an ungreased cookie sheet. Bake 12 minutes in a preheated 400oF oven until lightly brown. Makes 12 biscuits. Source: "The Yankee Kitchen" 03-31-93 (#5) [Lisa] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sweet Raisin Nut Bread Categories: Breads Servings: 6 1 pk Yeast 3 tb Sugar 3 c Bread flour 3/4 c Milk 1/4 c Water 2 Eggs 4 tb Melted butter, cooled 1/4 c Honey 1 1/2 ts Salt 1/3 c Raisins 1/3 c Golden raisins 3/4 c Nuts (Use ingredients at -room temperature.) "What kid of any age can resist a delightful slice of bread spilling over with two types of raisins and nuts? It's a delightfully sweet bread." Simply dump in all ingredients in the order listed, select white bread and push "Start." We've used pistachios and peanuts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Swiss Cheese-Whole Wheat Loaf Categories: Breads Servings: 6 2 c Stirred Whole Wheat Flour 3 ts Baking Powder 1 1/2 ts Salt 1 1/2 c Milk 1/4 c Brown Sugar, Packed 1 c Shredded Swiss Cheese 3/4 c Sifted Unbleached Flour 1 ts Baking Soda 2 Large Eggs 1/3 c Cooking Oil 1 tb Dried Onion Flakes Stir together whole wheat flour, flour, baking powder, baking soda, and and salt in mixing bowl. Combine eggs, milk, oil, brown sugar and onion flakes in another bowl; mix well. Stir in swiss cheese. Add cheese mixture all at once to dry ingred- ients, stirring just until moisthened. Turn into greased and waxed paper lined 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in 375 degree F. oven 1 hour or until cake tester or wooden pick inserted in center comes out clean. Cover with aluminum foil during last 15 minutes of baking to prevent overbrowning. Cool in pan on rack 10 mins. Remove from pan; and cool until cold on rack. Makes 1 loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Sybil Carter's Skillet Cornmeal Cakes Categories: Breads Servings: 24 2 c White cornmeal,stone-ground 4 c Water,boiling 2 Eggs,well beaten 1 ts Salt 4 tb Butter 1 tb Oil 3/4 c Cheese,sharp,grated Stir the cornmeal into the boiling water and cook over low heat until thick and creamy. Remove from heat, add beaten egg and salt, and mix well. Heat the butter and oil in a heavy skillet - cast iron is best - and drop cornmeal mixture by tablespoonfuls into hot fat. Cook 1-2 minutes, turn to brown opposite side, and remove to heated platter. Sprinkle with grated cheese while hot and serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tamale Dough Categories: Breads Servings: 1 3/4 c Chili Colorado 10 oz Frozen whole kernel corn, Thawed 1 cn Hominy, drained 3/4 c Vegetable shortening 2 ts Salt 2 ts Baking powder 2 1/2 c White cornmeal Contributed to the echo by: Leti Labell Originally from: Mexican Microwave Cookery, by Carol Medina Maze Tamales de Chili Colorado Dough In food processor, combine the Chili Colorado, the corn, and the hominy; process until pureed. (You may need to do this in batches unless you have a large food processor.) In a large bowl, combine the pureed chili mixture, the shortening, the salt, the baking powder, and the cornmeal. Mix dough until smooth. (The recipe says to use an electric mixer, but I found it easier to just use a spoon.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tangy Cranberry Bread for Bread Machine Categories: Breads, Breadmaker Servings: 8 MMMMM---------------------------REGULAR LOAF-------------------------------- 3/4 c Cranberry juice 2 c White bread flour 3 ts Dry milk 1 ts Salt 3 ts Butter 1/4 c Cranberries, dried 2 tb Orange marmalade 1 ts Fast rise yeast; **OR** 2 ts -Active dry yeast MMMMM----------------------------LARGE LOAF--------------------------------- 1 1/4 c Cranberry juice 3 c White bread flour 6 ts Dry milk 1 1/2 ts Salt 2 tb Butter 1/3 c Cranberries, dried 3 tb Orange marmalade 2 ts Fast rise yeast **OR** 3 ts Active dry yeast Dried cranberries are sometimes called "ruby raisins." SUCCESS HINTS: Place dried cranberries away from water if baking on delayed time cycle. This recipe can be baked with regular or delayed time baking cycles CALORIES: 182 PROTEIN: 10% CHOLESTEROL: 5.3mg CARBOHYDRATES: 78% SODIUM: 289mg FAT: 12% -- from ELECTRIC BREAD, Innovative Cooking Enterprises, Inc. PO Box 240888, Anchorage, Alaska 99524-0888 Posted by Hunter Elliot MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tassies Categories: Breads Servings: 6 1/2 c Butter or margarine, -softened 3 oz Pkg. cream cheese, softened 1 c Flour MMMMM-----------------------------FILLING---------------------------------- 1 ts Butter, melted 3/4 c Brown sugar 1 lg Or 2 sm eggs 1 ts Vanilla 1/2 c Chopped pecans SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: the back of the Mrs. T's Tart Tamper This is the tassie recipe from the back of the Mrs. T's Tart Tamper I got at Lechter's (discount housewares store). The tamper is only $2.89 and well worth it! It makes perfect little tarts quickly every time. Oh, and you'll need a mini-muffin pan or two. (My nieces and nephews love the little bite sized cranberry nutbread gems I bring for them at Thanksgiving.) TASSIE DOUGH Mix butter and margarine well, then add flour and mix to a soft dough. Chill at least 1 hour or overnight. PECAN TASSIE FILLING Fill tarts with chopped nuts 'til about 1/2 full. Mix other ingredients and spoon on top of nuts, so that tarts are now about 3/4 full. Bake at 350 F for 15 minutes, then at 250F for 30 minutes, or MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tea Biscuits Categories: Breads Servings: 1 3 c White flour 4 ts Baking powder 1/4 c Sugar 1 ts Salt 2/3 c Shortening 2 c Water Mix together the dry ingredients. Cut in the shortening. Add water, a little at a time & mix thoroughly. Using more flour if necessary, knead dough lightly until it is well mixed & not sticky. Roll dough with rolling pin to 1/2" thickness & cut with a cookie cutter. Place on cookie sheet & bake at 400F for 10 minutes. Variation, add 1/2 c currants before adding the water. Makes 18 biscuits. By Mark Satterly MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tea Muffins Categories: Breads, Osg Servings: 1 1/2 c Butter; creamed 2 tb Sugar 1 c Milk; sweet (1/2 cup cream -is better) 1 ea Egg; unbeaten 2 ts Baking powder 1 c Raisins; or currants 1 1/3 c Flour This should make batter a little thicker than ordinary cake batter. Make in muffin tins. Note: Time and temperature not given. Assume hot 400 - 450 F. oven at about 25 minutes. Source: Agnes De LLoyd, Ridgeville Grange, Lorain County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Teatime Scones Categories: Breads Servings: 10 2 c Flour, All-Purpose 1 tb Sugar 1/2 ts Baking Powder 1/2 ts Baking Soda 1/4 ts Salt 1/3 c Butter, Chilled 1 Egg 1/2 c Buttermilk 1 ts Vanilla In large bowl, combine flour, sugar, baking powder, baking soda and salt. With a pastry blender or two knives cut in butter until mixture resembles coarse crumbs. In separate bowl, combine egg, buttermilk and vanilla. Using fork, stir into dry ingredients to form a soft dough. Gather into ball. Turn out onto lightly floured surface; knead lightly 10 times. With lightly floured hands, pat dough in 1/2 in thick round. Using 2 1/2 in. cookie cutter, cut dough into rounds, gathering scraps together until dough is all used up. Place rounds on lightly greased baking sheet. Bake in 425°F oven 12 to 15 minutes or until golden brown and risen. Let cool on wire racks. Serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tempura Batter Categories: Breads Servings: 2 3/4 c Flour 1/4 c Cornstarch 1/2 ts Baking Powder 1/4 ts Baking Soda 1 c Water 1 Egg Makes enough batter to coat about 2 pounds fish or chicken or vegetables. Sift together flour, cornstarch, baking powder and baking soda. Stir in water, then egg; beat with rotary beater or wire whip until smooth and frothy. For an even better fry... dredge the meat or vegetable in milk then plain flour, then refrigerate for 1-2 hours before dipping in Tempura. [Use ice water in tempura batter. The colder it is the better the results. S.C.] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Texas Corn Bread Categories: Breads Servings: 6 1 c Yellow corn meal 1/2 c Flour 1 c Buttermilk 1/2 c Sweet milk 1 Egg, beaten 1/4 c Melted butter 1 ts Salt 1/2 ts Soda 1 tb Baking powder Mix corn meal, flour and salt. Add all the other ingredients and let stand at least 5 minutes without mixing. Grease the skillet well and heat it. Now stir in mixture and pour it into the skillet. Cover the skillet and bake it on the coals, checking every few minutes to see that the heat is right. It is cooked when the top crust is a golden brown color. You will find that the bottom is somewhat moist at this time. That is fine, for it should be. from the LBJ Barbecue Cook Book by Walter Jetton MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Thanksgiving Bread Categories: Breads Servings: 1 1 1/2 c Flour 4 ts Baking powder 2 1/2 ts Salt 1 ts Sage 1 ts Thyme 1 1/2 c Corn meal 1 1/2 c Chopped celery 1 1/2 c Chopped onion 1/4 c Chopped pimiento 3 Eggs, beaten 1 1/2 c Milk 1/3 c Melted margarine Sift the first 6 ingredients. Add onion, celery and pimento. Stir in eggs, milk and margarine; stir only until blended. Pour into 10 inch skillet and bake for 40 minutes at 400 degrees. To store, wrap in foil and refrigerate. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: The Best Blueberry Muffins Categories: Muffins, Breads Servings: 6 12 Regular muffins Bursting with berries, these are the best blueberry muffins of all. The secret is an extra half cup of blueberries, which are mashed and then added to the batter. 1/2 cup (1 stick) butter, at room temperature 1 cup granulated sugar,or slightly less depending on tartness of blueberries 2 large eggs 1 teaspoon vanilla extract 2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups blueberries (mash 1/2 cup with a fork) 2 cups all-purpose flour 1/2 cup milk 1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg Heat oven to 375 F. Grease 12 regular muffin cups, including the area between each cup, or use foil baking cups. In a medium-size bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt. Mix mashed berries into batter. Fold in half the flour with a spatula, then half the milk. Add the remaining flour and milk. Fold in remaining blueberries. Scoop batter into muffin cups. Sprinkle with nutmeg sugar. Bake 25 to 30 minutes, or until golden brown. Let muffins cool at least 30 minutes in the pan before removing. Source: Muffins By Elizabeth Alston MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: The Doctor's Sourdough Bread Categories: Breads Servings: 18 1 c Sourdough Starter 2 c Warm Water 2 c Warm Milk 1 tb Butter 1 pk Active Dry Yeast 1/4 c Honey 7 c Unbleached Flour 1/4 c Wheat Germ 2 tb Sugar 2 ts Salt 2 ts Baking Soda Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400°F for 20 minutes. Reduce oven temp. to 325°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) v7.07 Title: Third Bread Categories: Breads Servings: 6 1 pk Yeast 3/4 c Rye flour 3 c Bread flour 3/4 c Yellow cornmeal 1 1/2 ts Salt 1/2 c Honey (Use ingredients at -room temperature.) 1 1/2 c Very warm water "Using two flours and a meal, this is called third bread and was found in many old cookbooks. It is a light, honey colored bread. It will sink a bit in the middle, but has a chewy crust and a sweet, rich, very satisfying flavor, so we wanted to include it for you to try. Put all ingredients into the pan in the order listed, select white bread and push "Start." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Three Cheese Pizza Categories: Pizza, Breads, Appetizers Servings: 6 1/2 New classic pizza dough 2 c Fresh tomato pulp/sauce 2 c Diced mozzarella 1 c Diced swiss cheese 1/4 c Grated parmisan cheese 1 ts Oregano,thyme,basil (mixed) 1 tb Olive oil Salt & pepper to taste Fat grams per serving: Approx. Cook Time: 1/2 hour At least 30 minutes before baking, preheat your pizza stone or oven tiles to 450 degrees. Flatten the dough and form into a ball by folding the left side two thirds over onto the right side. Flatten the dough, pushing from right to left. Turn a quarter turn and repeat. Repeat this rapidly until you have a cushion of dough smooth on the bottom. Now turn the dough "smooth side up" and rotate the dough between your hands while tucking the dough under itself. This will increase the tension on the top of the dough and make a nice ball shape. Flatten the dough into a disk using a floured rolling pin. When the dough resists, allow it to rest a few minutes covered loosely with a towel or floured plastic wrap. Repeat this until you have a circle with a 14 to 16 inch diameter. If the dough is at all sticky, flour both sides heavily. Sprinkle your piel with cornmeal. Roll the dough up on your rolling pin and transfer to the piel. Adjust the dough as needed and quickly assemble the pizza. Brush the surface lightly with olive oil. Spread the tomato sauce evenly over the surface leaving a 1/2 inch boarder. Garnish the surface with the mixed cheeses, add the herbs and drizzle the olive oil over the surface. Add salt & Pepper and finish with a sprinkling of Parmesan. Open the oven door, position the piel at the back of the stone or tiles and give the piel a few quick jerks to make sure the pizza is loose and will slide!! Pull the piel back and the pizza will slide onto the stone. Bake for 12 to 15 minutes. The cheese should be bubbling and the edges should be browning lightly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Timbale Cases Categories: Breads, 1941 Servings: 6 1/2 c Flour 1 Egg 1/2 ts Cooking oil 1/2 c Milk 1/2 ts Salt 1 ts Sugar Combine slightly beaten egg, milk, sugar, salt, and cooking oil. Sift flour slowly into the mixture, beating constantly until smooth. Set aside for 1 hour or until free from bubbles. Fry on a timbale-iron which has been heated by immersing in deep, hot fat (360 F). Dip heated iron into batter. Hold iron at an angle until the bottom is covered, then lower iron into batter until 1/2 inch from top. Hold iron straight and lower into hot fat (360 F). Cook until case is crisp and brown. Remove from fat; slip case from iron. Drain on crumpled, absorbent paper. If batter slips from iron back into bowl the iron is not hot enough. If case slips from iron into fat, the fat is too hot. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Toasted Crab Rolls Categories: Breads Servings: 6 1 Small can crab meat 1 Small green pepper or -pimiento, minced 1 Small grated onion 1/4 c Finely cut celery 1 tb Minced parsely Salt, pepper and mayonnaise (Good Luck) margarine Cheese and bacon for topping Note: Ingredients in parenthesis are brand names from the sponsors of the radio programs. Many no longer exist. Mix all together, seasoning to taste and moisten with mayonnaise. Split dinner rolls and spread with margarine. Then spread with crab mixture and over this lay a thin slice of cheese and a strip of bacon. Place in oven to allow cheese to soften and the bacon to crisp. =Steve Herrick= Source: WBZ-WBZA Home Forum 3/8/51 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Toasty Walnut Muffins Categories: Muffins, Microwave, Breads Servings: 2 1/4 c Quick Cooking Rolled Oats 1/2 c Unbleached Flour 2 tb Sugar 1/2 ts Baking Powder ds Ground Cinnamon 1 lg Beaten Egg Yolk 2 tb Cooking Oil 2 tb Milk 1/4 c Broken Walnuts, Toasted 2 tb Raisins 2 ts Unbleached Flour 1 ts Brown Sugar 1 ts Butter Or Margarine Stir together oats and 2 T warm water, let stand for 5 minutes. Meanwhile stir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH of salt. Stir egg yolk, oil and milk into oat mixture; add to dry ingredients, stirring just until moistened. Fold in 3 T of the walnuts and the raisins. Line four 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 2 t flour , brown sugar, butter, and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% power for 1-1/2 to 2-1/2 minutes or until done, rearranging twice. (When done, surface may still appear moist but a wooden pick inserted near the center should come out clean.) Remove from custard cups. Let stand on a wire rack for 5 minutes. Serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Brushetta, Lo Cal Categories: Appetizers, Breads, Cheese Servings: 4 8 Slices Bread * 2 Garlic Cloves, Halved 1 ts Olive Oil 2 tb Onion, Minced 1 Tomato, Diced 1 pn Oregano, Dried 1 pn Ground Pepper 2 ts Parmesan Cheese, Optional * Use French or Italian bread. ~------------------------------------------------------------------------- Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato Cafe's Cornbread Categories: Breads Servings: 6 2 1/2 c Flour 1 1/2 c Cornmeal 3 tb Baking powder 1/4 c Sugar 1/4 c Melted butter 3 Extra-large eggs, lightly Beaten 2 c Buttermilk 1 c Corn kernels (fresh or Frozen, thawed) 1 c Aged sharp Cheddar cheese, Grated 1/2 c Chopped mild green chilis Canned Lightly grease a 9-inch baking dish and set aside. In a large mixing bowl, combine the dry ingredients with a whisk. Add all the remaining ingredients and mix until just blended. Spoon the batter into the baking dish. Bake in a preheated 350 degree F oven 40 minutes, or until a tester comes out clean and the top is golden brown. Remove from oven. Cool 15 minutes. Cut into squares to serve. To reheat the cornbread, place in a 350 F oven 15 to 20 minutes, until heated through. Source: "Taste of Vancouver" (Prepared by Chef Diane Clement) Submitted by: Shirley Goos MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tomato-Cilantro Bread Categories: Breads Servings: 95 2 c Flour 1 ts Baking soda 1 tb Baking powder 1 ts Salt 1 ts Ground cumin 1/2 c Fresh cilantro leaves, -firmly packed 1 Whole green onion, cut into -1-inch pieces 3 Tomatoes, seeded and -quartered 1 tb Tomato paste 3/4 c Sugar 3 lg Eggs Makes one 9x5 loaf Preheat oven to 350 F. Place flour, baking soda, baking powder, salt and cumin in work bowl of food processor with metal blade and process for 2 seconds. Move dry ingredients to another bowl. Process cilantro and green onion for 5 seconds. Add tomatoes and tomato paste and process until tomatoes are pureed, about 10 seconds. Add sugar and process for 30 seconds, stopping to scrape down sides of bowl. Add eggs and process for 1 minute, or until mixture becomes fluffy. Return dry ingredients to processor and combine by turning machine on and off 4 to 5 times until mixture is just incorporated. Pour mixture into greased and floured 9-inch by 5-inch loaf pan. Spread the mixture evenly and bake at 350 F for 45 minutes or until browned. Let the bread cool in the pan for 10 minutes and turn onto wire rack to cool completely. This bread is great alone or with butter. For a sensational treat, spread the bread with Jalapeno Cream Cheese. JALAPENO CREAM CHEESE 4 oz cream cheese 1 jalapeno, finely chopped (vary to taste) Whip cream cheese until soft and mix in chopped jalapeno. Savory Southwest by Judy Hille Walker From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tortillas Categories: Breads, 1941 Servings: 8 1 c Corn-meal 3 ts Baking powder 3/4 c Milk 1/2 ts Salt 1 tb Shortening Pour boiling salted water over corn-meal and stir. When corn-meal is cool enough to handle, shape into thin flat cakes and cook on an un-oiled hot griddle until brown on both sides. 8 servings. Lillian Barker Smith, Memphis, TN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: True Garlic Bread Categories: Breads Servings: 6 1 x Garlic Puree, 2 Roasted Head 1/4 lb Unsalted Butter, Softened 2 tb (2 pk) Dry yeast 1/2 c Warm Water (115-120 degrees) 2 1/2 c Warm Water 2 tb Kosher Salt 3 1/4 c Whole Wheat Flour 3 1/4 c Unbleached All Purpose Flour 1 x Cornmeal Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eatenwarm right out of the oven. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Truly Yeast Bread (Gluten Free) Categories: Breads Servings: 6 3 c GF Flour Mix (recipe -follows) 1/4 c Sugar 3 1/2 ts Xanthan gum 2/3 c Dry milk powder 1 1/2 ts Salt 2 ts Sugar 1/2 c Lukewarm water 1 1/2 Yeast cakes, or 1 1/2 -tablespoons yeast granules 1/4 c Shortening 1 1/4 c Water 1 ts Vinegar 3 Eggs It is not easy to turn out a yeast bread recipe without wheat that smells, slices and tastes like wheat bread. This recipe is adapted from the nutrition dept. of the Univ. of Washington School of Medicine. Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy duty mixer. Use your strongest beaters. Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mix in the yeast. Set aside while you combine the shortening and 1 1/4 cups water in saucepan and heat until shortening melts. Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add the eggs. This mixture should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes. Place mixing bowl in a warm place, cover with plastic wrap and a towel, and let the dough rise approximately 1 to 1 1/2 hours or until doubled. Return to mixer and beat on high for 3 minutes. Spoon the dough into 3 small (2 1/2" x 5") greased loaf pans or 1 large one. Use muffin tins and bake any remaining as small rolls. Or make all rolls (approximately 18). Let rise until the dough is slightly above the top of pan. Bake in preheated 400 degree oven for 10 minutes. Place foil over bread and bake large loaves 50 minutes longer, small loaves slightly less time, and rolls about 25 minutes. NOTES: The dough texture will seem more like cookie dough than bread dough, so don't be alarmed. Bread is better when baked in small loaf pans and delicious in rolls. I have successfully doubled the recipe to turn out 2 large loaves plus 18 rolls in the muffin tins or 3 small 2 1/2" x 5" loaves plus 24 rolls. This bread freezes well. For convenience, slice before freezing. This bread may be made with either brown or white rice flour in the GF flour mix. GF flour mix: 2 parts white rice flour 2/3 part potato starch flour 1/3 part tapioca flour Source: The Gluten-Free Gourmet by Bette Hagman NOTE: The book says xanthan gum is necessary for all yeast recipes to help make the breads springy and chewy. It helps to replace the gluten the rice and potato flours lack. Posted by Patty Smith. Reposted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Tuna's Total Triumph Categories: Sandwiches, Breads Servings: 4 *INGREDIENTS* 1 cn Tuna in water (6-1/2 oz), -drained 4 Sweet pickles, small, -finely-chopped 2 Green onions and tops, -finely chopped 1 Egg, hard-cooked, finely -chopped 1/2 c Walnuts, coarsely chopped 1/2 c Mayonnaise 1 ts Prepared mustard 2 ts Lemon juice 1/4 ts Salt 1/8 ts Pepper 8 Tomato slices 3 Bagels, toasted 1/2 c Cheddar cheese, shredded Paprika Serves 4 *DIRECTIONS* Heat oven to 350 degrees F. Mix tuna, sweet pickles, green onions, egg, walnuts, mayonnaise, mustard, lemon juice, salt and pepper in small bowl. Place 1 tomato slice on each bagel half; spoon tuna mixture over tomatoes. Top with remaining tomato slices; sprinkle with cheese. Wrap each bagel in aluminum foil. Bake 30 minutes. Unwrap bagels, place under broiler until cheese is bubbly, if desired. Sprinkle lightly with paprika. Serve hot. Makes 4 servings. From: "Bagels! Bagels! and more Bagels!" by Nao Hauser and Sue Spitler, c. Lender's Bagel Bakery, Inc., Bantam Books, 1982. Shared by June Hoffman, 6/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Turkey Stuffing Categories: Breads Servings: 8 1/4 c Olive oil 1 Shallot,finely chopped 1 Onion,large,finely chopped 1 1/2 c Celery,finely chopped 12 c Bread,stale,cut in 1/2" cube 2 tb Sage,ground 1/2 ts Thyme,dried 1/2 ts Celery seed,ground 1/2 ts Paprika Pepper,freshly ground 2 1/4 c Stock,strong vegetable 1. Heat the oil, shallot, onion and celery in a heavy pot. Saute until the vegetables begin to soften, then add bread cubes, sage, marjoram, thyme celery seed, paprika and pepper to taste. Mix well. Cook, stirring frequently, for 5 minutes over medium-low heat. 2. Add hot vegetable stock to pot and mix well. Cover and cook over low heat for 30 minutes or longer, stirring frequently, until bread cubes have broken down. (The secret to a good stuffing is in the slow cooking and the frequent stirring.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Two Day Burger Buns Categories: Breads Servings: 36 2 c Sugar 2 pk (2 tbsp) yeast 1 c Oil 4 c Water 2 ts Salt 13 c Flour 1 P.m. - Mix, knead and set to -raise. 6 P.m. - Punch down. 9 P.m. - Knead and then shape -1/2 cup-size balls of dough -and arrange on cookie sheet-size pieces of foil. Set to raise in warm place overnight. In the morning, begin baking them - 15 minutes at 400 F. Makes 36 - 40 buns. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Two Pizza Crusts Made in Bread Maker Categories: Breads, Pizza Servings: 10 5 1/2 oz WATER (165 ML) 1 1/2 c BREAD FLOUR 1 tb NONFAT DRY MILK POWDER 1 ts SALT 1 tb BUTTER 1 1/2 ts DRY YEAST REMOVE DOUGH FROM THE BREAD CASE AND PLACE IN GREASED BOWL. COVER WITH WRAP AND LET IT SIT FOR 20 TO 30 MINUTES. CUT INTO 2 PORTION IN A ROUND SHAPE; COVER AND REST THE DOUGH FOR ABOUT 15 MINUTES. FLATTEN DOUGH INTO A CIRCLE, SPEAD IT ONTO A PIE PLATE AND PRICK WITH A FORK. GLAZE WITH PIZZA SAUCE AND SPRINKLE ONION, GREEN PEPPER, MUSHROOMS, CHEESE, OR WHAT IS DESIRED. BAKE IN 400 DEGREE OVEN FOR 15 TO 20 MINUTES UNTIL CRUST IS GOLDEN BROWN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Ukrainian Almond Crescents Categories: Desserts, Breads Servings: 6 2 c To 2 1/2 c unbleached white -flour 1 pk Dry yeast (about 1 Tbs) 1 c Sweet butter, room temp 2 Egg yolks, beaten 3/4 c Sour cream Filling: 2 c Almonds, toasted and -coarsley ground 2/3 c To 3/4 c brown sugar, firmly -packed 2 Egg whites 1 pn Of salt From "Sundays at Moosewood Restaurant." Yields 24 pastries Rogaliki, which means "little horns," are a specialty of the southern Ukraine. They are flaky pastries stuffed with sugar and nuts, and I warn you, they can be addictive. Although I am seldom interested in sweets, these are "devilish horns," tempting even me to eat just one more! Pastry: For the pastry, mix together the flour and yeast in a med bowl. Cut in the butter with a pastry fork until the mixture resembles coarse meal. Stir in the egg yolks and sour cream and mix well. The mixture will still be crumbly. Form the dough into a ball using your hands, working it as little as possible. The less you knead, the more tender the pastry will be. The dough will be tacky. Wrap it in waxed paper and chill it for at least 2 hours. Prepare the filling by combining the ground almonds and sugar in a small bowl. Beat together the egg whites and salt until stiff, but not dry, and carefully fold them into the nut mixture. Preheat the oven to 375F. When the dough is thoroughly chilled, divide it into three balls. Using a floured rolling pin, roll out three circles about 1/8" thick. Work on a well-floured surface to prevent the dough from sticking. Cut each circle into eight pie-shaped wedges and spread the wedges with the filling. Starting at the wide end, roll each wedge up like a little croissant and then pull the ends into a curve to form a "horn." Make sure the point is on the bottom so the "horns" will not open up while baking. Place the almond crescents on a lightly oiled baking sheet and bake for about 30 - 40 min, until golden and puffed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Upside-Down Onion Cornbread Categories: Breads Servings: 6 1 Medium (8-10 oz) sweet -Spanish onion 2 tb Butter or margarine 1 1/2 c All-purpose flour 3/4 c Cornmeal 1 tb Baking powder 2 tb Sugar 1/2 ts Salt 1 c Milk 1/3 c Vegetable oil 1 Egg Peel onion; cut 6 very thin slices from center of onion. Finely chop remaining onion; set aside. Melt butter in a 9 inch oven-proof skillet over medium heat. Arrange onion slices over bottom. Cook 2 to 3 minutes or until onion is partially cooked. Meanwhile, combine flour, cornmeal, baking powder, sugar and salt in bowl. Beat together milk, oil and egg. Stir into dry ingredients. Fold in chopped onions. Pour batter over onion slices. Bake in 350 degree oven for 20 to 25 minutes or until bread is done. Invert onto serving plate. Cut in wedges, serve. Makes 6 to 8 servings. From: Steve Herrick Source: Best Recipes March/April 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Variety Spice Muffins Categories: Muffins, Breads, Spicy Servings: 12 2 1/2 c Buttermilk baking mix (??) 1/2 c Sugar 1 ts Cinnamon 1/2 ts Cloves 1/2 ts Nutmeg 1/2 c Applesauce 1 sm Can undiluted evaporated -milk 2 tb Oil 1 Egg, beaten Using baby food eliminates the need to puree Combine baking mix, sugar, cinnamon, cloves, and nutmeg in medium bowl;mix well. Beat together applesauce, evaporated milk, oil, and egg. Add liquid mixture to dry mixture. Stir just until dry ingredients are moistened. Fill 12 buttered muffin cups 2/3 full of batter. Bake in hot oven (400F) 15-20 minutes. Cool slightly; remove from pan. Makes 12 muffins. TOPPING: Mix 1/4 cup sugar and 1/4 tsp cinnamon. Dip tops of muffins in 2 tbsp melted butter, then roll tops in cinnamon sugar mixture. ** You may substitute one fo the following for the applesauce: 4-1/2 oz jar strained plums, apricots with tapioca, strained pears, or strained squash. Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Samosa Categories: Appetizers, Breads Servings: 12 8 oz Potatoes, cut in even-size -pieces 3/4 c Frozen green peas 2 tb Corn oil 1 Onion, finely chopped 1/2 ts Cumin seeds 1 Piece ginger root, peeled, -grated (1/2") 1/2 ts Turmeric 1/2 ts Garam Masala 1/2 ts Salt 2 ts Lemon juice 1 c All-purpose flour 2 tb Butter 2 tb Warm milk Vegetable oil for deep -frying Lime twists (opt) Fresh celery leaves (opt) Mango Chutney In a saucepan, boil potatoes in salted water 15-20 minutes or until tender. Drain well, return to saucepan and shake over low heat a few moments or until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain well. Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas, then stir in lemon juice. Mix well, remove from heat and cool. Sift flour into a bowl. Cut in butter finely until mixture resembles bread crumbs. Add milk and mix to form a stiff dough. Divide in 6 equal pieces. Form each piece in a ball and roll each ball on a lightly floured surface to a 6" circle. Cut each circle in half. Divide filling equally among semicircles of pastry. Dampen edges of pastry, then fold over and seal to form triangles which enclose filling completely. Half fill a deep-fat fryer or saucepan with oil. Heat oil to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Fry samosa in hot oil, a few at a time, 3-4 minutes or until golden brown. Drain on paper towels. Garnish with lime twists and celery leaves, if desired, and serve hot with Mango Chutney. Makes 12 samosa. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vermont Cheddar and Maple Crackers Categories: Appetizers, Breads, Snacks Servings: 8 2 c Shredded sharp Cheddar 2 1/2 oz Chopped pecan pieces 1/3 c Mayonnaise 1 tb Maple syrup 1/2 ts Worcestershire sauce 36 Whole-grain crackers MIX THE CHEESE, PECANS, mayonnaise, maple syrup and Worcestershire sauce together in a medium-sized bowl. Spread the mixture by rounded teaspoonfuls evenly on the crackers. Place the crackers on a flat pan or cookie sheet and run it under the broiler until the cheese is melted and bubbling. Transfer the crackers to a plate and serve at once. Makes 3 dozen puffs. JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vidalia Onion Dill Cheese Bread Categories: Breads, Cheese Servings: 6 3/4 c Tap Water 1 Egg 3 c Bread Flour 2 1/2 c Grated Cheddar Cheese 1 tb Heaping Dill Weed (dry -fresh) 1 tb Dill Seed 1 1/2 ts Salt 3 tb Sugar 1 tb Butter 1 1/2 ts Yeast (Red Star) 1 md Vidalia Onion (chopped fine) 1/4 ts Nutmeg Put all ingredients in bread machine except onion. Select MIX BREAD press Start. When beeping sounds during first kneading, add onion. Machine: Hitachi Home Bakery Plus Setting: Mix Bread Crust Setting: Light SOURCE: Jim and Gwynne Bodle 6/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Waffles Categories: Breads, Osg Servings: 1 2 ea Eggs 3 c Milk; sour 3 3/4 c Flour 1 tb Sugar 4 ts Baking powder 1 1/2 ts Baking soda 1 ts Salt 2 tb Butter; melted Note: No directions given. Combine ingredients, bake on waffle iron until crisp and brown. Source: Mrs. F. A. Morgan, North Lima Grange, Mahoning County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Walnut Apple Bread Categories: Breads Servings: 1 1 1/2 c All-purpose flour, sifted 2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 ts Cinnamon 1/4 ts Nutmeg 1/8 ts Allspice 1 1/2 c Wheat cereal flakes, crushed 1 c Walnuts, coarsely chopped 1/4 c Apple, chopped 1 ea Egg, slightly beaten 1/4 c Brown sugar, firmly packed 2 ts Vegetable oil 1 1/2 c Buttermilk, lowfat Grease or spray 9x5x3 in. loaf pan. Preheat oven to 350F. Mix and sift flour, baking powder, baking soda, salt and spices into bowl. Stir in cereal, walnuts and apple. Combine egg, brown sugar, buttermilk and oil; add to dry mixture. Stir just enough to moisten dry ingredients. Do not beat. Spoon into pan. Bake at 350F one hour or until toothpick inserted into center comes out clean. Makes 1 loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Walnut Bread Categories: Breads, Osg Servings: 1 1 ea Egg 1 c Sugar 1 c Milk 1 ts Salt 3 ts Baking powder 3 c Flour 1/3 c Walnuts Bake 45 - 50 minutes in slow oven. Note: Slow oven is 300 - 350 F. Source: Mrs. Stanley Peltier, Riverside Grange, Allen County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Walnut Roll Categories: Breads, 1941 Servings: 6 1 Cake compressed yeast OR 1 cake dry yeast 4 tb Melted shortening 2 c Milk, scalded and cooled 1/2 c Sugar 1 ts Salt 2 Eggs, well beaten 6 c White flour 2 c Walnuts, ground 2 c Sugar Soften yeast in lukewarm milk. Add shortening, 1/2 cup sugar, and salt. Add 1/2 of flour and beat until smooth. Cover and let stand in a warm place overnight. In the morning, add eggs, and enough flour to make a smooth dough. Knead until smooth and elastic. Place dough in a bowl, cover with a warm, damp cloth, and let rise until double in bulk. Knead down and let rise again. When it has doubled in bulk roll 1/8 to 1/4 inch thick. Brush with melted butter or butter substitute. Cover with 2 cups ground nuts mixed with 2 cups sugar. Spread this mixture about 1/4 inch thick on the rolled dough. Roll like cinnamon rolls but do not cut. Place in well-oiled pan. Set in a warm place, cover ant let rise until treble in bulk. Brush top with melted butter and bake in hot oven (450 F) 20-25 minutes. 16 servings. Mrs. Mary G. Cimra, Timblin, PA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Warm Pralines N Cream Muffins Categories: Muffins, Breads, Cheese Servings: 6 1/2 c Firmly packed brown sugar 1/3 c Margarine or butter, -softened (5-1/3 tbsp) 1 3 oz package cream cheese, -softened 2/3 c Milk 1 Egg 1 ts Maple or vanilla extract 1 c Oats (quick or old fashiond, -uncooked) 1/2 c All purpose flour 1/3 c Whole wheat flour 1 tb Baking powder 1/2 ts Salt 3/4 c Chopped pecans, divided. Heat oven to 400F. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. In medium bowl, beat brown sugar, margarine and cream cheese until creamy. Add milk egg and maple extract; mix well. Add combined dry ingredients and 1/2 cup pecans; stir just until dry ingredient are mositened. Fill prepared muffin cups 3/4 full. Sprinkle wit remaining 1/4 cup pecans. Bake 20-22 minutes or until golden brown. Cool; serve slightly warmm. To freeze muffins, wrap securely; seal,label and freeze. Origin: Journal American, March 24, 1993 Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Warm Springs Fried Bread Categories: Breads Servings: 6 3 c Sifted All-Purpose Flour 1 tb Butter 2 ts Baking Powder 3/4 c (To 1c) Warm Milk 1 ts Salt 2 tb Melted Butter 1 ts Sugar Fat For Deep Frying Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour. Divide dough into 6-8 balls and brush the tops with melted butter. Cover and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365°F). Dough should rise immediately to surface. Cook until brown on one side, turn, and brown on other side being careful to not pierce crust. Drain on absorbent paper and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Washington's Birthday Cherry Walnut Bread Categories: Breads Servings: 1 1 Egg, at room temperature 4 oz Maraschino cherries, cut -into quarters 1 c Sugar 2 tb Butter, melted 1/4 c Each cherry juice, orange -juice, and water 2 c Flour 1 tb Baking powder 1/4 ts Baking soda 1 ts Salt 1 c Chopped walnuts This loaf is best if you wait for a day before serving it. In a bowl, beat the egg, add the cherries, and stir in the sugar and melted butter. Pour in the cherry and orange juices and water. Sift the dry ingredients together, then add them to the liquid mixture a spoonful at a time, blending thoroughly. Stir in the chopped nuts. Pour the batter into a medium loaf pan. Bake in a preheated 350 F oven for 1-1/4 hours, or until a wooden toothpick inserted in the loaf comes out clean and dry. Let the bread rest for 10 minutes before removing to a wire rack to cool. Makes 1 loaf. Origin: Hearth and Home Companion Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Watermelon Muffins Categories: Breads, Muffins Servings: 12 1 1/2 c Flour 2 ts Baking soda 1 ts Baking powder 1 pn Salt 1/8 ts Cinnamon 6 tb Butter; room temperature 2/3 c Sugar 2 Eggs 1/2 c Milk 1/2 c Watermelon juice 1/2 c Watermelon pulp 1/2 c Raisins Sift flour, baking powder, baking soda, salt and cinnamon in large bowl. Cream butter and sugar; add eggs. Whip in milk, juice, pulp and raisins. Add wet mixture to dry ingredients; blend just to incorporate. Fill greased muffin cups 2/3 full. Bake 25 minutes. Transfer to wire rack; cool. Note: A few drops of red food color can be added for more watermelon color. Source: Restaurants & Institutions, June 15, 1993 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Weiner Batter Categories: Breads Servings: 6 1 c Bisquick 3 tb Cornmeal 1/4 ts Paprika 1 ts Mustard Pepper 1 Egg 1/2 c Milk 1 lb Wieners Make batter and drop wieners into batter to coat. Drop in hot deep fat and cook until brown. If you have sticks, fasten wieners to sticks before dipping into batter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Weixenkeimbrot (Molasses Brown Bread) Categories: Breads Servings: 4 2 1/2 c Whole-Wheat Flour 1 1/2 c Wheat Germ 1/3 c Brown Sugar 1/2 ts Salt 1 c Raisins, Mixed Dark & Light 2 ts Baking Soda 1 7/8 c Buttermilk 1/3 c Molasses Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wenatchee Applesauce Muffins Categories: Muffins, Breads Servings: 6 2 c Unsifted all purpose flour 1/2 c Light brown sugar 1 tb Baking powder 1/2 ts Salt 1/2 ts Ground cinnamon 1/4 ts Ground nutmeg 1/4 c (1/2 stick) butter or -margarine 1 c Thick applesauce 1/4 c Milk 1 lg Egg 1/2 c Dark seedless raisins. FROM: Pat Stockett Wenatchee Applesauce Muffins Heat oven to 425. Grease 12 muffin cups. In a bowl, combine dry ingredients and blend. Melt butter in a saucepan. Remove from heat; stir in applesauce and milk. Beat in egg. Stir in applesauce mixture into dry ingredients and, when well blended, stir in raisins. Bake 15 to 20 minutes. Let stand 5 minutes before removing muffins from tin. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: West Coast French Sourdough Bread I Categories: Breads Servings: 2 1 c Starter 1 pk Dry yeast 3/4 c Flour 3 c Flour 3/4 c Water 2 ts Salt 1/2 ts Soda 1 1/2 c Warm water 2 c Flour 2 ts Sugar About 9:00 in the evening measure out 1 cup starter from the refrigerator storage jar into mixing bowl (do not use metal or plastic). Add 3/4 cup water and 3/4 cup flour and beat thoroughly. Cover bowl tightly with clinging transparent wrap and set in warm place (80 to 85) overnight. In the morning about 7:00 beat starter thoroughly. Measure out 1 cup and return remaining starter to storage jar. In another bowl pour 1-1/2 cups of just warm water, stir in 2 tsp. sugar and sprinkle 1 pkg. yeast on top. Let stand until yeast is dissolved. Add the 1 cup of reserved starter and 3 cups flour. Beat thoroughly, cover tightly and let stand in warm place until very light and foamy. This will take from 1 to 1-1/2 hours. Sift 2 tsp. salt and 1/2 tsp. soda with 1 cup flour and spread the remaining 1 cup on the pastry board. Stir the sifted flour mix into the sponge. Turn out on board and knead for several minutes using a little more flour if necessary to make a very stiff dough. Knead until completely smooth and not sticky so that it can be worked on an unfloured portion of the board without sticking. Divide in halves and shape into either round or long narrow loaves. Place on flat baking sheet, preferably non stick, or lightly grease it or sprinkle corn meal over the surface. Slip into large plastic bag, supported so that it will not touch dough (drinking glasses placed at each end of sheet are fine). Set in warm place for 1 to 1-1/2 hours to rise. If the dough becomes too light the loaves will spread in baking but this only makes a more delicious crust. When ready for the oven brush top of loaves with cold water. Make diagonal slashes across top of long loaves and five or six radiating from center of round ones with a sharp single-edge razor blade or scissors. Bake in oven preheated to 400 degrees with pan of hot water on the floor from 50 to 60 minutes and the crust is as dark as desired. About 10 minutes before the end of the baking period, brush tops with water again. Remove from pans and stand on edge to cool, propping them against a heavy glass jar or similar object. For the most attractive slices, especially if the loaves have spread a little to much in baking, cut with a very sharp knife diagonally across the long loaf and at the same time have the blade slanted from top to bottom away from the end. This makes the slices about twice as wide as when cut straight up and down. Cut slices from the round loaves on the slant also. When ready to seve, to preserve the utterly delicious taste and crisp, hard crust, re-heat quickly with wrapping open at one end so that the bread will not become steamy, or spread slices with butter and place under broiler at high heat for a very short period until the edges are beginning to brown nicely. This recipe makes 2 long or 2 large round loaves. From: Breads and Coffee Cakes with Homemade Starter Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Westinghouse Waffles Categories: Breads, Osg Servings: 6 2 c Flour 4 ts Baking powder 1/4 ts Salt 2 tb Sugar 2 ea Eggs 1 1/4 c Milk 6 tb Butter; melted Sift dry ingredients together. Beat egg yolks, add with milk to dry ingredients. Beat until batter is smooth. Add melted butter and folk in stiffly beaten egg whites. Preheat iron and bake 3 or 4 minutes. This recipes makes 6 waffles. Source: Mrs. E. A. Williams, Grand Prairie Grange, Marion County, OH Pike County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wheat and Honey Bread Categories: Breads Servings: 6 1 pk Yeast 3/4 c Whole wheat flour 2 1/2 c Bread flour 1 ts Salt 2 tb Honey 2 tb Butter 1 Egg 1 c Plus 1 Tbsp warm water "Here's whole wheat goodness and richness in a very easy-to-make wheat bread." In the order listed, put all ingredients into pan, select white bread and push "Start." Note: Raisins are a good addition. Add them at the beginning for flavor, or at the beeps so they'll remain whole. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wheat Sprout Bread Categories: Breads Servings: 2 2 c Warm water 2 ts Malt 2 tb Molasses 1 tb Yeast 5 c Hard whole wheat flour 1/2 lb (about 2 c) wheat sprouts * 1 ts Salt 2 tb Whey powder (opt) 3 tb Oil 1 1/2 tb Soy flour From the Arcata Co-op Bakery Makes 2 1 1/2 lb loaves. Nice chewy-crunchy bread, sweet and nutritious. * Soak wheat berries overnight and sprout in container, rinsing twice daily, for 2-4 days. They get sweeter the longer they sprout. Mix together water, yeast, sweeteners and two cups of flour. Let sit till bubbly then add remaining ingredients, and knead well, reserving or adding a little flour to obtain a good elastic texture. Let rise in oiled covered bowl, shape into loaves and let rise again. Bake at 350 F for 45 min. From: "Uprisings: Whole Grain Bakers Book" Posted by Theresa Merkling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wheat Wheat Wheat Bread Categories: Breads Servings: 6 1 pk Yeast 1/8 ts Ginger 2 1/2 c Bread flour 1 1/4 c Whole wheat flour 1/2 c Wheat germ 1 ts Salt 3 tb Honey 1 (12 oz) can evaporated milk 2 tb Salad oil 1/2 c Cracked wheat (Use -ingredients at room -temperature.) 1/2 c Boiling water "Talk about healthy. Three types of pure wheat goodness for flavor and nutrition are yours with this great-tasting whole wheat bread." Cover the 1/2 cup cracked wheat (available in bulk and packaged in health food stores) with the boiling water in a small bowl. Stir and let cool. Put the rest of the ingredients in the order listed into the Auto Bakery, then the cooled wheat. Select white bread and push "Start." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wheaten Bread - Maddybenny - Irish Categories: Breads Servings: 1 3 c Flour, Whole Wheat 1 c Flour, All-Purpose 1 ts Baking Soda 1/2 ts Salt 1/2 ts Nutmeg, Grated 2 c Buttermilk 1 ts Orange Rind, Grated In large bowl, stir together whole wheat and all-purpose flours, baking soda, salt and nutmeg. Make a well in centre; add buttermilk and orange rind. Mix just until dough is soft but not sticky. Turn dough out onto lightly floured surface. Knead 10 times. Put dough into greased 8 x 4 in loaf pan. Bake in 350°F oven 20 minutes. Reduce temperature to 300°F; bake 25 to 30 minutes longer or until a cake tester inserted in center of loaf comes out clean. Turn out onto wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wheatie Pancakes Categories: Breads, Osg Servings: 1 1 c Wheaties 1 c Milk; sweet 2 ea Eggs 2 ts Baking powder Salt; pinch 1 tb Butter Flour Combine ingredients using enough flour to make a thin batter. Bake on hot griddle. Source: Howard Behnke, North Elyria Grange, Lorain County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whey Biscuits Categories: Breads, 1941 Servings: 6 2 1/2 c Flour 1 ts Baking powder 1/2 ts Baking soda 1 c Whey 1 ts Salt 4 tb Shortening Sift flour, measure, and sift with baking powder, baking soda, and salt. Work in shortening with the finger tips, or cut in with 2 spatulas. Add sufficient whey to form a soft roll dough. Turn onto lightly floured board. Knead lightly. Pat into sheet 3/4 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (450 F) about 10 minutes. 10 servings. Olive C. Leary, Hastings, MI. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whipped Cream Biscuits Categories: Breads, Osg Servings: 1 2 c Flour 3 ts Baking powder 3/4 ts Salt 1 c Heavy cream; whipped Sift dry ingredients and add to whipped cream. Roll 1/2-inch think and cut with biscuit cutter. Bake in moderate oven 15 minutes. Yield: 18 Note: Moderate oven 350 - 400 F. Source: Mrs. Emma Feiden, Huron Grange, Erie County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Bread (Sponge) Categories: Breads Servings: 1 1 1/2 c Warm (not hot) water 2 tb Sugar 1 pk Yeast, active dry, or 1 Cake compressed yeast 2 c Sifted enriched flour 1 c Milk 2 tb Sugar 3 tb Shortening 5 c Sifted enriched flour To make sponge: Pour warm water and 2 T sugar into large bowl. (Cool to lukewarm for compressed yeast.) Sprinkle or crumble in yeast and stir until dissolved. Add flour and beat until smooth. Cover. Let rise in warm place, free from draft, until light and spongy, about 1 hour. To make bread: Scald milk. Stir in 2 T sugar, salt, and shortening. Cool to lukewarm. Stir sponge down. Stir in lukewarm milk mixture. Stir in 5 cups flour. Turn dough out on lightly floured board. Kneed until smooth and elastic. Place in greased bowl, brush with shortening. Cover, let rise in warm place, free from draft, until doubled in bulk, about 45 minutes. Punch down and turn out onto lightly floured board. Divide in half, let rest 15 to 20 minutes. Shape into loaves. Place in greased bread pans, 9x5x3 inches. Cover. Let rise in warm place, free from draft, until center is slightly higher than edge of pan, about one hour. Bake in hot oven (400 F) about 50 minutes. Makes 2 loaves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Bread Recipe Categories: Breads Servings: 6 6 1/2 To 7 cups all-purpose flour 2 pk "Instant Dry Yeast" 3 tb Sugar 1 tb Salt 1 1/4 c Water 1 c Milk 2 tb Shortening A white bread recipe that's worth a blue ribbon! Oven 400 In large mixer bowl, combine 3 cups flour, yeast, sugar and salt; mix well. In saucepan, heat water, milk and shortening until warm (120-130 degrees); shortening does not need to melt. Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough ramaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; allow to rise in warm place until light and doubled, about 1 hour. Punch down dough. Divide into 12 parts. On lightly floured surface roll or pat each half to a 14 x 7 inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9 x 5 or 8 x 4 inch bread pans. Cover; allow to rise in warm place until double, about 30 minutes. Bake at 400 degrees for 35 to 40 minutes until golden brown. Remove from pans and You know the rest! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Bread Categories: Breads Servings: 1 3/4 To 1 cup warm water 1 pk Active dry yeast 1 tb Sugar 2 3/4 c All-purpose flour 3 tb Instant nonfat dry milk 2 tb Cold butter or margarine, -cut into 2 pieces 1 ts Salt Makes 1 loaf Vegetable oil or melted butter or margarine Combine 1/4 cup of the water, yeast and sugar. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, dry milk, butter and salt into work bowl. Process until mixed, about 15 seconds. Add yeast mixture to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour. Punch down dough. Shape into loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Brush with oil. Let stand in warm place until doubled, 45 - 60 minutes. Heat oven to 375 F. Bake until golden and loaf sounds hollow when tapped, 25 - 30 minutes. Remove immediately from pan. Brush crust with oil, if desired. Cool on wire rack. REFRIGERATOR WHITE BREAD: Prepare dough as directed for White Bread. Eliminate first rising period. Shape dough and place in loaf pan as directed for White Bread. Brush vegetable oil over dough and cover tightly with plastic wrap. Let stand at room temperature 20 minutes, then refrigerate 4 to 24 hours. Uncover and let stand at room temperature 30 minutes. Bake as directed for White Bread. CINNAMON SWIRL LOAF: Prepare dough as directed for White Bread through first rising. Punch down dough. Roll out dough into an 8x16-inch rectangle. Mix 1 tablespoon sugar and 2 teaspoons ground cinnamon and sprinkle over rectangle. Roll up dough jelly-roll fashion. Pinch seam to seal. Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Let dough rise and bake as directed for White Bread. BUTTER CRUST BREAD: Prepare dough, let rise, shape and place in loaf pan as directed for White Bread. Cut a 7-inch slash in top of bread using processor's steel blade, sharp knife or razor blade. Drizzle 1 to 2 tablespoons melted butter all along the slash. Let dough rise and bake as directed for White Bread. Food Processor Bread Book From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Bread for Bread Machine Categories: Breads, Breadmaker Servings: 6 1 c Water 1/4 c Margerine or butter 1 Egg 2 tb Sugar 1 ts Salt 3 c Bread flour 1/4 c Nonfat dry milk 2 1/2 ts Yeast Note: This is for a Large (1.5 lb) loaf, adjust # of servings to 4 for medium loaf, 3 for small loaf. Put ingredients in your machine in the order suggested by the manufacture and engage warp engines on regular bread cycle. This makes a very nice (rich) white bread. From: The Bread Machine Cookbook (vol I) by Donna Rathmell German MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Bread Categories: Breads Servings: 6 1 pk Active dry yeast 1 3/4 c Milk* 1/4 c Water* 1/4 c Oil or soft shortening 6 c All-purpose flour 2 ts Salt 5 tb Sugar Altitude: 5,000 ft. Yield: 2 loaves Thoroughly mix undissolved yeast with 2 cups flour and all other dry ingredients. Heat milk, water and shortening over low heat until warm. (* If dry milk is used, this may be added with the dry ingredients, and very hot tap water used for water and milk.) Add liquids to dry ingredients. Beat 2 minutes at medium speed of electric mixer. Add about 1/2 cup flour, or enough to make a thick batter. Beat at high speed for 2 minutes, scraping bowl occasionally. Add enough of remaining flour to make a soft dough. Mix throroughly. Turn dough out on lightly floured pastry cloth or board. Knead until smooth and satiny. Place dough in lightly greased bowl. Cover and let rise in a warm place (80-90 degrees) until doubled (about 1 hour). Punch down and let rise again until doubled (about 30 minutes). Punch down. Let rest on pastry cloth or board for 5 minutes. Divide dough in half and shape into loaves. Place in 2 greased 8 1/2 X 4 1/2 X 2 1/2 inch loaf pans. Cover and let rise until doubled (30 minutes). Bake in oven at 375 degrees for 45 to 55 minutes. Cool on rack. Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Bread Categories: Breads, Osg Servings: 2 1 pt Milk 2 tb Lard 1 tb Sugar 1 tb Salt Flour Scald milk, then cool with water until tepid, then add 1 pt lukewarm water. Dissolve 2 compressed yeast cakes in 1/2 c. lukewarm water and 1 T. sugar. Let rise, add to milk, etc. Add flour and knead in big loaf, until it handles nicely but not too stiff. Cover and let rise 2 hours, knead down once more, let rise 1 hour. Knead in loaves, let rise 1 hour, or until double in bulk. Bake 50 minutes, 425 F. for 15 minutes, 350 F. remainder of time. Will make 2 or 3 loaves. You can use water instead of milk, and can add 3 medium size, boiled and mashed potatoes if prefered. Source: Merle Smith, Jefferson Grange, Ashtabula County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White Cheddar, Bacon and Chive Scones Categories: Breads Servings: 6 2 c Flour 2 ts Baking powder 1/4 c (1/2 stick) margarine or Butter 3 Eggs, divided 1/3 c Whipping cream 1 1/2 c (6 ounces) shredded Sharp white or orange -Cheddar 4 sl Crisp bacon, crumbled 1 tb Chopped fresh chives 2 tb Water Yield: 16 scones Preparation time: 15 minutes Baking: 16 minutes Heat oven to 425 degrees F. Mix flour and baking powder in a medium mixing bowl. Cut in margarine until mixture resembles coarse crumbs. Beat 2 eggs and cream. Add to flour mixture, mixing just until moistened. Stir in cheese, bacon and chives. Shape into a ball; knead 10 times on lightly floured surface. Roll our to a 12x6-inch rectangle. Cut into 8 (3-inch) squares; cut each square in half diagonally. Place on lightly greased cookie sheet. Beat remaining egg with water and brush on to scones. Bake 14 to 16 minutes or until lightly browned. Serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: White-Flour Sourdough Starter Categories: Breads Servings: 3 2 c Tepid (80) water 1 pk Yeast 1/2 ts Sugar 2 c Flour Mix the water, sugar and yeast until dissolved. Beat in the flour until the batter is smooth. Pour into a clean 2 qt. jar and cover with a cloth. Let stand at room temp. for 2 to 3 days or until starter has a sharp, almost winy odor and is bubbly (it will be full of lively bubbles after a short time and will continue to bubble, more sedately, until it is sufficiently sour). Exact times can't be given, as weather and temp affect the rate of fermentation. TO USE: If not used at once, cover the starter with a lid and refrigerate it. It will be lively enough to use for about 18 hrs; if refrigerated longer, "feed" it lightly and let it become bubbly at room temp - usually letting it stand overnight - before using it. This tangy batter is the key ingredient of English Muffins and many other sourdough breads. This recipe makes 3 cups enough to make a large batch of muffins, with enough left over to serve as a nucleus for a future baking. The starter keeps well in a covered jar in the refrigerator so long as it is "fed" with a small amount of flour and an equal amount of water about every 2 weeks - this keeps the yeasts alive. Or freeze it for indefinite storage. To revive it, feed it after it thaws and let it stand at room temperature until bubbly enough to use. If liquid gathers on the surface of stored starter, stir it in before adding flour and water. Your starter will be good so long as it responds to feeding and has a pleasantly odor. If neglected, it may develop a pink or greenish tinge and an unpleasant odor. If that should happen, start over. To increase a small amount of leftover starter to a quantity large enough for a baking, add flour and water in equal quantities, but never exceed the proportion of a cup of flour to a cup of starter. Let the mix ferment, lightly covered, at room temp until very bubbly; then, if you need still more starter, add more flour and water and ferment again. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Bran Muffins Categories: Breads, Osg Servings: 1 1 c Flour; sifted 3 1/2 ts Baking powder 3 tb Sugar 1/4 ts Salt 3/4 c Milk 1 c Whole bran 1 ea Egg; well beaten 3 tb Fat; melted Sift flour once, measure, add baking powder, sugar and salt, and sift again. Pour milk over whole bran, add egg and fat to bran mixture, add flour, stirring as little as possible. Bake in greased muffin pans in hot oven 425 F. for 20 minutes. Source: Shalersville Grange, Portage County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Batter Bread Categories: Breads Servings: 1 8 c Whole Wheat Flour 4 tb Honey-Molasses 3 tb Wheat Germ 3 1/2 c Very Warm Water 3 tb Soya Flour 3 c Corn Oil 3 pk Yeast 2 tb Salt This recipe is for 2 loaves of bread. If one loaf is desired, use 2 packages yeast instead of 3 and cut all other ingredients in half. Wheat germ and soya flour may be omitted. Put flour in oven to warm, at lowest heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm water. Add honey to yeast. Coat loaf pans well with margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes. Gradually add more flour, beating well. Dough should be sticky - if runny, add more flour. Put in pans, smoothing top and making sure dough is pushed into corners. Cover with hot, wet towel and let rise in warm place. Check bread in about 20 minutes and keep checking to be sure dough doesn't rise over lip of pan. When dough has risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove from pan immediately and cool on rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Bread Categories: Breads Servings: 6 2/3 c Water 3 pk Yeast 1 tb Sugar 8 c Scalded Milk 2/3 c Shortening 1 c Sugar 1/2 c Molasses 2 tb Salt 12 c Whole Wheat Flour Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375°F for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Bread - Machine Categories: Breads, Breadmaker Servings: 1 2 1/2 ts Yeast, Dry 2 1/4 c Flour, Bread 3/4 c Flour, Whole Wheat 1 1/2 ts Salt 1 1/2 tb Sugar 1 1/2 tb Milk, Dry Skim 4 1/2 ts Shortening Or Sweet Butter 1 1/4 c Plus 1 T Lukewarm Water Put dry yeast in inner pot. Add all remaining ingredients except water. Carefully pour in lukewarm water. Press the Select button for white bread. Press the Start button. (When using the preset timer, refer to the instruction manual.) After taking out the baked bread from the auto bakery, slice it as desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat/pecan Rolls Categories: Breads Servings: 16 1 pk (or 1 tablespoon) Active Dry -Yeast 1/2 c Warm Water (110 to 115 -degrees) 1/3 c Skim Milk 1 tb Dark -or- Light Brown Sugar 1/2 ts Salt 1/4 c Vegetable Oil 1 c Unbleached White Flour 1 To 1-1/2 c Whole Wheat Flour 1/4 c Raisins, dark or golden 1 tb Margarine 1 ts Ground Cinnamon 2 tb Honey 1/4 c Pecans, chopped Soften the yeast in the warm water in a large bowl. Add the milk, sugar, salt and vegetable oil. Stir to blend. Add the white flour, 1-1/4 cups of the whole wheat flour, and the raisins. Beat well. More whole wheat flour may be added to make a stiff dough. Transfer the dough to a lightly-floured board or counter and knead 2 to 3 minutes to develop the gluten. Put the dough in a lightly-oiled bowl. Cover with a damp towel and let rise in a warm place for 40 minutes, or until doubled in bulk. Transfer to a lightly-floured surface and roll into a 16- by 6-inch rectangle. Spread with 1 tablespoon margarine. Sprinkle on the cinnamon. Roll up the dough. Spread the honey and nuts evenly over the bottom of an oiled 9-inch square pan. Cut the dough into 1-inch pieces and put them in the pan. Let rise about 20 minutes, or until doubled in bulk. Bake in a 375 degree oven for 15 to 20 minutes. Serves 16 One Serving = Calories: 136 Carbohydrates: 19 Protein: 3 Fat: 6 Sodium: 76 Potassium: 85 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat or Graham Bread Categories: Breads, 1941 Servings: 6 6 c Milk 4 tb Sugar 3 ts Salt 6 c Whole wheat or graham flour 1 Cake compressed yeast OR 1 cake dry yeast 2 tb Melted shortening White flour Heat milk until lukewarm; add yeast. IF compressed yeast is used allow to stand 5 minutes; if dry yeast is used allow to stand 30 minutes. Add sugar, salt, and shortening. Add unsifted whole wheat flour, a little at a time, beating thoroughly after each addition. Add sufficient sifted white flour to make dough just stiff enough to knead. Turn onto lightly floured board and knead until smooth and elastic. Cover with a damp cloth, set in a warm place, and allow dough to rise until double in bulk. (If dry yeast is used allow dough to rise overnight in a warm place.) Work down and form into 3 loaves. Place in well-oiled bread pans. Cover and let rise until double in bulk. Bake in hot oven (425 F) about 45 minutes. 3 small loaves. Mrs. Ralph Chapman, Stonington, IL. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Muffins Categories: Breads, Muffins, 1941 Servings: 6 2 c Whole wheat flour 2 tb Melted shortening 1 ts Baking powder 1 ts Baking soda 1 Egg 2 tb Sugar 1/2 ts Salt 1 1/2 c Sour milk Mix all dry ingredients thoroughly (do not sift); add shortening, unbeaten egg, and sour milk. Beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425 F) about 25 minutes. If sour cream is used, omit 2 tablespoons of shortening. One-half cup chopped raisons may be added. 12 servings. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Flour Tortillas Categories: Breads Servings: 6 1/2 c Flour 1/2 c Whole wheat flour 1/4 ts Salt 1 tb Vegetable oil 6 tb Warm water Combine flours and salt. Mix water and 2 ts oil, stir into flour mixture to make a soft dough. Divide dough into 12 even pieces. Shape each into a small ball. Coat palms with remaining oil. Roll each ball in oiled hands. Place in a bowl and cover with a cloth or plastic wrap. Let stand about 15 min. Preheat an ungreased frypan. Shape each ball into a very flat 4" round patty. Roll out on a lightly floured surface to a 6 in circle. Cook each round on preheated frypan until bubbles form on top, and underside is flecked with brown but not too crisp and still flexible. Stack cooked tortillas, cover with a dry cloth towel. Serve immediately or reheat in 350F oven before serving. Cut in wedges and crisp to make chips for dips or serve with melted cheese and chilies as nachos. Makes 6 servings, each 2 tortillas 6" 1 starchy choice, 1/2 fats & oils 14 g carbohydrate 3 g protein 2 g fat 86 calories Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by Elizabeth Rodier MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Sourdough Categories: Breads Servings: 8 -Judy Garnett PJXG05A- 2 ts Yeast 2 c Whole wheat bread flour 1 1/3 c Unbleached bread flour 2 tb Buttermilk powder 2 tb Vital wheat gluten 2 tb Lecithin 2 ts Salt ; lite 2 ts Wheat germ 1/2 ts Ginger 2 tb Olive oil 1 tb Honey 1/2 c Whole wheat s/d starter (you 1 c Water ; (i use bottled h20) 1/2 Margarine, room temp. I used the whole wheat starter and experimented with your whole wheat bread recipe in the DAK today. It turned out great. Basically, I just halved your recipe and added a few things. My DAK is a 3 cup flour model, is yours? If I'm using whole wheat or rye flour, I can add more flour because it doesn't rise as much. Also, whenever I use whole wheat, etc. I add vital wheat gluten and lecithin to aid elasticity and to help it rise. This is what I put in the DAK and the order I used: Turn the light/dark setting to 12 o'clock and set the menu to Sweet Bread (the auto. one, not the manual one) Later, at the beeps, I added 3/4 c. pecans (didn't have walnuts on hand). I usually add large pieces since they are kind of cut up by the B/M while knead ing. We can keep experimenting with this....let me know if you try it and what you add or subtract. Have you ever added raisins, oatmeal or any kind of seeds? The B/M gives me the lazy way out, and I wanted to see what it would do in it. Thanks so much for taking precious time to post the recipe. P.S. I have some of the beer s/d starter to give you when we get together, but the whole wheat starter is GREAT!. Regards, 08/21 11:14 P.M. JUDY/NC PJXG05A Reformatted by nElaine Radis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Croissants Categories: Breads Servings: 24 2 tb Yeast 3/4 c Water, warm 1 3/4 c Whole wheat pastry flour 1/2 c Water 1 1/2 tb Honey 2 c Butter, 1/2" pieces 1 Egg 1 tb Water Combine yeast and warm water, stirring a little to dissolve yeast. Let sit about 10 minutes. Add 1/2 of flour; add water and honey; whisk until smooth. Cover bowl and let stand 1 1/2 hours. Combine remaining flour with butter, and flatten butter pieces. Pour yeast batter into flour mixture; fold together with spatula; just moisten flour without breaking butter pieces. Turn dough onto lightly floured surface. Pat dough down and roll into a 18" x 12" rectangle; if too sticky, sprinkle with flour. Use a metal spatula to fold 1/3 of dough toward center; then fold from other side, 1/3 of dough over first 1/3. Lift folded dough off work surface, and scrape surface clean. Sprinkle work area with flour and repeat, rolling and folding 3 more times. Dough must be hard; if not, freeze for 45 minutes. Pat dough into rectangle. Cut into parts, 1 part for each 4 croissants. For instance, for 24 croissants: cut in 1/2 lengthwise, then cut each half into 3 pieces, for a total of 6 (4x6=24). Work with one piece at a time, holding others in refrigerator until ready to use. Roll each piece individually into 5 1/2" x 14" rectangles. Cut into two 5 1/2" x 7" pieces. Cut each piece diagonally to form 4 triangles; roll from wide end to point. Place on ungreased cookie sheets. Curve ends to crescent shape. Beat egg with water; brush croissants with this and set them aside 1 hour. Reglaze with egg/water mixture. Bake at 375 degrees until puffed and brown. Let cool slightly and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Raisin Bread Categories: Breads Servings: 5 2 c Boiling Water 1 c Sifted Unbleached Flour 2 ts Baking Powder 1 ts Salt 1 1/2 c Sugar 2 c Raisins 2 c Stirred Whole Wheat Flour 2 ts Baking Soda 2 Large Eggs Pour boiling water over raisins in small bowl. Let stand until cooled. Stir together flour, whole wheat flour, baking powder, baking soda, and salt. Beat together eggs and sugar in mixing bowl until light and lemon-colored, ing electric mixer at medium speed. Stir in raisin mixture. Add dry ingredients all at once, stirring just until moistened. Pour mixture into 5 greased (1 lb) coffee cans. Bake in 350 degree oven 40 minutes or until cake tester or wooden pick inserted in center comes out clean. Remove from cans; cool on racks. Makes 5 small loaves. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Pizza Dough Categories: Pizza, Breads Servings: 1 1 1/4 ts Yeast; active, dry 2/3 c Warm water; 105f to 115f) 2 tb Olive oil 3/4 ts Coarse salt 1/2 c Whole wheat flour 1 c Flour; all-purpose (actuall -y 1 to 1-1/4 cups) Vegetable oil; for bowl Flour; all-purpose, for dus -ting Note: Whole wheat gives a grainy texture and nutty flavor to pizza crust. It goes best with pizzas containing a lot of cheese, such as Five Cheese Pizza (see recipe) or Herbed Chevre, Fontina and Prosciutto Pizza (see recipe). Whole wheat should make up only a portion of the flour in the dough, or it would be much too heavy. This dough benefits from a long, slow rise. 1. Dissolve yeast in 2/3 cup warm water in medium bowl. Let stand 5 minutes. 2. Stir olive oil, salt, whole wheat flour, and 1 cup of the all-purpose flour into yeast mixture to form a rough dough. Turn out onto lightly floured surface; knead about 4 minutes, adding all purpose flour as necessary to make a soft, slightly sticky dough. 3. Lightly oil a large bowl. Place dough in bowl, turning to coat on all sides with oil. Let rise, covered tightly with plastic wrap, in warm, draft-free place until tripled in bulk, 3 to 4 hours. (I let all yeast breads rise in the closed microwave, or put them on the top rack of the off oven, with a bowl of hot water on the oven floor.) 4. Punch dough down. Roll out on lightly floured work surface with floured rolling pin to 12-inch circle, or shape into circle as follows. Lightly flour hands, front and back, pick up dough, and place over one closed fist. With other hand, pull dough out as you rotate it around fist to form a circle about 12 inches in diameter, letting weight of dough assist in the stretching. If dough is too sticky, flour hands heavily a couple of times and give dough a light dusting. If dough seems too elastic and uncooperative, let it rest a few minutes and then try shaping it again. Do not allow center to become too thin. Makes Dough for One 12-inch Pizza. From Cuisine Magazine, November, 1984. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Bread Categories: Breads Servings: 6 2 pk Active dry yeast 1/4 c Mashed potatoes * 3 tb Granulated sugar 3 tb Brown sugar or honey 2 1/2 c Whole wheat flour 1 tb Salt 2 1/2 c Bread flour 1 1/2 c Warm water Melted butter ** 1/2 c Vegetable oil This is from a restaurant called the Oil Lamp. The bread is a fragrant, sweet, moist, and fine-textured loaf, and its hearty flavor can be enjoyed best if cut in thick slices. * Without milk or seasonings ** For brushing tops of loaves In a large mixer bowl, combine all of the ingredients in the order given, but reserve 1-1/4 cups of the bread flour. Mix well for 5 min. Gradually blend in the rest of the bread flour, using as much as needed to make a workable dough. Knead for 10 min. Place dough in a greased large bowl, cover with a towel and allow to rise in a warm place until dough doubles in size, (2 hours) Punch dough down. Allow to double again. ( 1-1/2 hours) Punch dough down again, cut in half, and form into 2 loaves. Place loaves in greased 8-1/2 x 4-1/2 x 2-3/4 in. loaf pans. With a dinner fork, prick each loaf 8 times, plunging the fork all the way down to the bottom of the pan; this keeps those air bubbles from forming. Cover the loaves with a towel and let rise until they are double in size, 1-1/2 hours. Preheat oven to 325 Bake the loaves for 15 min., then raise the temperature to 350 and bake for 20 to 25 min. longer. Remove pans from oven, brush tops of loaves liberally with melted butter, and tip the loaves out of their pans onto wire racks to cool. This keeps the loaves from getting soggy from their own steam. From: Cooking From Quilt Country Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Bread Categories: Breads, Vegetarian Servings: 26 3/4 c Skim Milk 2 tb Sugar 2 ts Salt 1/3 c Vegetable Oil 1/3 c Light -or- Dark Molasses 1 1/2 c Warm Water (110 to 115 -degrees) 2 tb Active Dry Yeast 4 1/2 c Whole Wheat Flour 2 c Unbleached White Flour Scald the milk and stir in the sugar, salt, oil and molasses. Cool to lukewarm. Meanwhile, combine the warm water and yeast in a mixing bowl and stir until the yeast is dissolved. Stir in the milk mixture. Add 2 cups of the whole wheat flour and 1 cup of the unbleached flour. Beat until smooth. Stir in the remaining flours. Turn the dough onto a lightly-floured surface. Knead until smooth and elastic. Place in a greased bowl. Brush the top with vegetable oil. Cover with a damp towel and let rise in a warm place for about 1 hour, or until doubled. Turn onto a lightly-floured board. Divide in half. Shape into loaves. Place in lightly oiled 9- by 3-inch bread pans. Cover and let rise in a warm place until doubled, about 1 hour. Bake in a 400-degree oven for about 45 minutes. Serves 26 One Serving = Calories: 105 Carbohydrates: 19 Protein: 3 Fat: 2 Sodium: 115 Potassium: 128 Cholesterol: 0 Exchange Value: 1 Bread Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Bread Categories: Breads Servings: 6 1 pk Yeast 2 1/2 c Whole wheat flour 1 c Bread flour 1 tb Sugar 1 ts Salt 2 tb Butter 3 tb Nonfat dry milk (Use -ingredients at room -temperature.) 1 1/2 c Warm water "Forget store bought preservatives. Now you can have your own nutritious real homemade whole wheat bread. It's great for sandwiches and even better for toast." Add all ingredients into the pan in the order listed, select white bread and push "Start." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Bread Categories: Breads Servings: 1 1/2 To 3/4 cup warm water 2 tb Sugar 1 pk Active dry yeast 1 1/2 c All-purpose flour 1 c Whole wheat flour 1/4 c Instant nonfat dry milk 1 tb Vegetable oil 1 ts Salt Makes 1 loaf Combine 1/4 cup of the water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flours, dry milk, oil and salt into work bowl. Process util mixed, about 10 seconds. Add yeast mixture to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft and smooth but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly greased surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour. Punch down dough. Shape into loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Let stand in warm place until almost doubled, about 45 minutes. Heat oven to 375 F. Bake until loaf sounds hollow when tapped, 25 - 30 minutes. Remove immediately from pan. Cool on wire rack. OLD-FASHIONED 100% WHOLE WHEAT BREAD: Prepare dough as directed for Whole Wheat Bread, eliminating all-purpose flour and increasing whole wheat flour to 2 cups. Shape and bake as directed for Whole Wheat Bread. Food Processor Bread Book From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Pizza Crust Categories: Breads Servings: 1 1 1/2 c Warm water 2 tb Veg. oil 3 tb Honey 1 tb Salt 2 1/2 c Whole wheat flour 2 tb Gluten flour (opt.) 1 c White all-purpose flour (enough to make a satiny Dough) 1 ts Yeast Cornmeal for shaping surface Contributed to the echo by: Janice Norman Whole wheat pizza WHOLE WHEAT PIZZA CRUST Dissolve yeast in water. Add oil, honey, salt, and 1 cup whole wheat flour, and mix well. Cover and set in warm place until light and bubbly. Add remaining wheat flour and as much white flour as the dough wants. Knead for 10 minutes or more. Grease top of dough, put in oiled bowl, cover, let rise 35-45 minutes. After 1st rise, punch down, knead briefly, allow it to rest about 10 minutes -- pat it down occasionally. Heat pizza stone in 400F oven. On a cornmeal-covered board (lots of cornmeal), roll, pound, and push dough into a circle. Take out stone, slide dough onto it, top with sauce and pizza ingredients. Cook pizza 10 to 15 mins. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole Wheat Fruit Bread Categories: Breads, Osg Servings: 2 2 c Flour; pastry 1 c Flour; whole wheat 3/4 c Sugar 2 tb Baking powder 1 ts Salt 1 ea Egg; slightly beaten 2 c Mincemeat; dry Sift pastry flour, baking powder, sugar and salt. Add whole wheat flour. Add slightly beaten egg with milk to dry mixture, and beat vigorously. Fold in mincemeat and bake at 350 F. for 40 minutes or until done. Makes 2 loaves. Source: Mrs. Elden Crabill, Pitchin Grange, Clark County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Whole-Wheat Sourdough Starter Categories: Breads Servings: 1 1 1/2 c Whole wheat flour 1 ts Active dry yeast 1 1/2 x Lukewarm water In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. To replenish, always use whole wheat flour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Wreath Bread Categories: Breads Servings: 2 1/2 c Maple syrup 2 tb Dry yeast 9 c Whole wheat pastry flour 2 c Apple juice 1 c Butter 1 Egg, separated 2 Eggs 1 tb Grated lemon peel 1 ts Almond extract 1/4 c Sliced almonds MMMMM-------------------FLOUR WILL BE USED IN 4 PART------------------------ 2 1/2 c Whole wht pastry flour (1) 2 c Whole wht pastry flour (2) 3 1/4 c Whole wht pastry flour (3) 3/4 c Whole wht pastry flour (4) In a bowl combine maple syrup, yeast and first of flour. In sauce pan heat juice and butter until almost melted. With mixer gradually beat liquid into yeast mixture. dry ingredients. Set aside egg white for brushing top of loaves. Add in egg yolk, remaining eggs, lemon peel, almond extract, and second flour (2) to make a thick batter. Stir in third part of flour (3) to make dough. Turn onto floured work surface and knead until smooth, continuing to add fourth flour (4). Knead at least 15 minutes. Place in lightly oiled bowl, turning dough so top is oiled too. Let rise until doubled, about 1 hour. Punch down dough. Turn onto floured work surface, separate dough for loaves; cut dough for each loaf into 3 equal parts. Cover and let rest 15 minutes. Lightly oil two cookie sheets. On floured work surface, roll each piece into a 24" length. Place three lengths together and braid; it comes out best if you begin in the middle and work toward each end. Shape into a ring, join the ends and pinch together. Repeat with each loaf. Cover rings with towels and let rise in warm place 1 hour. Beat egg white; use pastry brush to brush over loaves. Top rings with almonds. Place in oven at 350 for 15 minutes, then change cookie sheet places. Bake about 15-20 minutes longer, or until tops are golden brown and bread makes thunking sound when tapped with knuckle. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Yankee Maple Corn Muffins Categories: Breads, Muffins Servings: 12 2 c Flour 1 c Yellow cornmeal 1 tb Baking powder 3/4 ts Salt 2 Eggs 1/4 c Light brown sugar 1 c Milk 1/3 c Maple syrup 3/4 Stick butter, melted Contributed to the echo by: Debra Heng YANKEE MAPLE CORN MUFFINS Mix flour, cornmeal, baking powder and salt in a large bowl. Whisk eggs and sugar in another bowl until smooth. Add milk and syrup and whisk. Pour over dry ingredients and add 4 T of the melted butter. Fold until moistened. Fill muffin cups and bake 25-30 mins. at 350. Brush tops with remaining 2 T of butter. Makes one dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Yeast Ferment Categories: Breads, 1941 Servings: 6 1 Medium-size potato 1 ts Salt 4 c Water 1 Cake dry yeast 1 tb Sugar The fermentation period for bread made with dry yeast may be shortened if the following yeast ferment is first prepared: Crumble yeast and soften in 1/2 cup water. Wash, pare, and boil potato in 3 1/2 cups water. Drain potato. Save potato water. Mash potato and add sugar and salt. Cool to lukewarm. Add yeast, and potato water. If necessary add water to make 1 quart of the mixture. Cover unused portion may be stored in the refrigerator and kept for several days. The Household Searchlight - 1941 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Yellow Cornbread Categories: Breads Servings: 6 1 c Flour 1/4 c Yellow cornmeal 1 ts Baking powder 1 ts Salt 1 c Milk 2 Eggs 1/3 c Honey 4 tb Butter or margarine; melted -=OR=- 1/4 c -Bacon Fat or -Veg. Shortening, melted PREHEAT THE OVEN TO 425F. Grease an 8-inch pan with shortening. Combine the flour, cornmeal, baking powder and salt. Stir and toss them together well. Beat the milk, eggs, honey and melted fat in another bowl until well mixed, then add them to the dry ingredients, stirring until thoroughly blended. Pour the batter into the prepared pan and bake for about 20 minutes. Serve piping hot with plenty of butter and jam or honey. Makes one 8-inch square cake. MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Yoghurt Sourdough Starter Categories: Breads Servings: 1 NFXS18B 1 c Low fat milk 2 tb Natural plain yoghurt 1 c White flour Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt. Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour until well blended, cover again with plastic and pierce with fork to release gases. Place in a warm draft-free location at an even 85F for 2 days; stir several times each day. It should have a strong sourdough smell and show bubbles. Refrigerate until ready to use. When replenishing starter, add lukewarm milk instead of water. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Yogurt Bran Muffins Categories: Muffins, Breads Servings: 12 1 1/4 c All-purpose flour 1 1/4 c Natural bran 3/4 c Packed brown Sugar 1 tb Baking powder 1 ts Baking soda 1/4 ts Each cinnamon And salt 1 c Chopped dried Apricots 1 c Low-fat yogurt 1/4 c Vegetable oil 1 Egg 1 1/2 ts Vanilla In bowl, combine flour, bran, sugar, baking powder, baking soda, cinnamon and salt. Reserve 2 tbsp (25 mL) apricots; stir remaining apricots into bowl. Whisk together yogurt, oil, egg and vanilla; stir into flour mixture just until combined. Spoon into lightly greased deep muffin tins, filling three-quarters full; press reserved apricots into tops. Bake in 375 degree F (190 degrees C) oven for 20 to 25 minutes or until golden and firm to the touch. Makes 12 muffins. Per serving: about 190 calories, 4 g protein, 6 g fat, 33 g carbohydrate, good source iron. From: Canadian Living Magazine, October 1992. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Yogurt Rye Bread Categories: Breads Servings: 1 1 1/2 c Warm water 2 pk Dry yeast 1 c Plain yogurt 1/4 c 9-grain cereal 1 c Bran flakes 1 1/2 ts Salt 4 tb Butter; softened 1 c Rye flour 2 1/2 c All-purpose flour (Or more) 1 tb Fennel seeds 2 tb Cornmeal MMMMM------------------------------GLAZE----------------------------------- 1 Egg yolk; mixed with 1 tb Water IN A LARGE MIXING BOWL, stir the warm water and yeast together, and let stand for a minute or so to dissolve. Stir in the yogurt, 9-grain cereal, bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose flour. Beat vigorously until well blended. Add enough all-purpose flour to make a manageable dough, then turn out onto a lightly floured surface. Knead for a few minutes, then let rest for 10 minutes. Resume kneading for a good 10 minutes, until the dough is elastic, sprinkling on a little more all-purpose flour as necessary to keep it from being too sticky. Knead in the fennel seeds. Place in a large greased bowl, cover with plastic wrap or a clean damp cloth, and let rise until double in bulk. Punch the dough down and divide into 3 equal parts. Roll each piece into a long round strand about 3/4-inch thick, making them all the same length. Pinch the strands together at one end, and braid. When you've finished braiding, pinch both ends together firmly and tuck them under a bit, to give the loaf a neat look. Transfer to a baking sheet that's been sprinkled with the cornmeal, cover loosely, and let rise again until double in bulk. Brush with the egg-yolk mixture, and bake in a preheated 350F oven for 45 minutes. Remove from the sheet and cool on a rack. Makes 1 Loaf MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Yorkshire Pudding Categories: Breads Servings: 8 1/2 c Flour 1/2 ts Salt 1/2 c Milk 1/4 c Cold water 2 Eggs; lightly beaten 1 tb Roast beef drippings MIX FLOUR AND SALT in a small bowl. Add milk gradually, whisking until smooth. Add water and eggs and whisk until foamy. Cover loosely and let stand for 30 minutes. Preheat oven to 500F. Pour 1/2 teaspoon drippings into each of six muffin tins, and heat in the oven 1-2 minutes. Beat batter until foamy again and spoon 3 tablespoons batter into each cup. Bake 8 minutes without opening the oven door. Serve immediately with roast beef and gravy. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Yorkshire Fat Rascals Categories: Breads Servings: 1 1 lb Plain flour 8 oz Butter 4 oz Currants 2 oz Brown sugar Salt Milk and water mixed Icing sugar Rub the butter into the flour, add the currants, sugar and salt. Mix in enough milk and water to make a slack dough. Roll out to 1/2" thick, cut into rounds and dust with icing sugar. Put on a greased baking tray and bake in a moderately hot oven until lightly browned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Yum-Yum Gems Categories: Breads, Osg Servings: 1 1/2 c Shortening 1 c Brown sugar 1 c Milk; sour 2 c Flour 1 ts Baking soda 1/2 c Nut meats; chopped 1/2 ts Salt 1 ts Cinnamon 1 ts Nutmeg 1/2 ts Cloves 1 c Raisins; chopped Blend shortening and sugar. Add sour milk. Stir in dry ingredients, add raisins and nuts. Pour into greased cup cake tins and bake in moderate oven 350 F. from 15 to 20 minutes or until done. You can use any kind of icing. Source: Mrs. Leda Towner, Kent Grange, Portage County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Bread Categories: Breads Servings: 10 3 Eggs 2 c Sugar 3 ts Vanilla 1 c Oil 3 c Flour 1 ts Salt 1 ts Baking Soda 1/4 ts Baking Powder 3 ts Cinnamon 2 c Shredded Zucchini 1 c Chopped Nuts (Optional) Beat together: eggs, sugar, vanilla, and oil. Add flour, salt, baking soda, baking powder, and cinnamon. Stir in shredded zucchini and nuts. Bake in greased Bundt pan or 2 loaf pans for 1 Hour at 350°F. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Bread 1 Categories: Breads Servings: 6 3 Eggs 1 c Oil 2 c Sugar 1 ts Salt 1 ts Baking soda 2 c Grated zucchini 2 ts Vanilla 3 ts Cinnamon 1/4 ts Baking powder 3 c Flour 1 c Walnuts, optional Mix wet ingredients, then add dry ingredients. Pour into loaf pans (2). Bake for an hour at 350. Recipe from Charlo Zauss, El Cajon. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Bread Categories: Breads Servings: 2 1 1/4 c Oatmeal 3 c Flour 3 ts Baking powder 2 ts Ground cinnamon 1/4 ts Ground cloves 1/4 ts Ground nutmeg 2 tb Grated orange peel 1/4 ts Salt 2 Eggs 2 ts Vanilla 2 tb Vegetable oil 1 c Applesauce 3 c Grated zucchini 2/3 c Sugar In large bowl, mix together oatmeal, flour, baking powder, cinnamon, cloves, nutmeg, orange peel and salt. In separate bowl, beat together eggs, sugar, vanilla, oil and applesauce. Add dry ingredients, mixing until blended. Turn into 2 greased and floured loaf pans. Bake in preheated 350-degree oven 1 hour or until done. Makes 2 loaves. Zucchini is virtually effortless to grate on a hand-held cheese grater, but even easier in a food processor fitted with a shredding disk. Drain shredded zucchini and let stand in a colander a few minutes to allow moisture to drain away. Printed in the December 27, 1992, issue of the Los Angeles Daily News. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Bread Baked in a Jar Categories: Breads Servings: 6 3 c All-purpose flour 1 ts Salt 1 ts Baking powder 1 ts Baking soda 2 ts Cinnamon 1/4 ts Ground cloves 2 c Sugar 3 lg Eggs 1 c OIL 2 c Zucchini, grated 1/4 ts Nutmeg 1 ts Vanilla 1/2 c Pecans, chopped Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars from the water and allow them to air dry; leave the lids and rings in the hot water until you're ready to use them--the rings MUST be hot when used. If you can find them, you can also use 4 (1-1/2 pint) straight-sided jars. They must NOT have buldges in the sides of the jars or you won't be able to get the cakes out without digging them out. Look for the number of the jar I've given you--once you see what they look like, you'll know what to look for. Once the jars are cool enough to handle, grease them with shortening (DO NOT use butter, margarine, PAM or Baker's Secret). Fill jars 1/2 full; place onto a cookie sheet. Preheat oven to 325-degrees (NO HIGHER!) Sift together the flour, salt, baking powder baking soda, cinnamon and cloves; set aside. Beat eggs until foamy. Add sugar, oil, zucchini and vanilla. Mix well with beater. Add flour mixture to zucchini mixture. Add nuts. For the pint jars, bake for about 35 minutes, moving the jars around in the oven so they'll bake evenly. Start checking the cakes at 25 minutes, and go from there. The bread needs to be done, but not over-done. For the 1-1/2 pint jars, bake for about 1 hour and 15 minutes; start checking them at 1 hour and go from there. Using HEAVY DUTY MITTS (the jars ARE HOT!), remove the jars from the oven one-at-a-time. Place a lid, then a ring on top and screw down tightly. Place jars onto your counter top to cool completely. You'll know when they've sealed, you'll hear a "plinking" sound. In case you don't hear it, double- check the jars by pushing down in the middle of the lids once the jars have sealed--they shouldn't move at all. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Bread Categories: Breads Servings: 2 3 Eggs 1 c Oil 2 c Shreaded raw zucchini 1 3/4 c Sugar 1/4 ts Baking powder 2 ts Baking soda 2 ts Cinnamon 1 ts Salt 2 ts Vanilla 1 c Chopped nuts 2 c Flour Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans. Bake 1 hr. at 350 deg. F. Recipe may be doubled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Health Bread Categories: Breads Servings: 6 3 Eggs 2 c Whole wheat flour 1 c Honey 1/4 c Wheat germ 2 ts Vanilla 1/4 c Bran 1 c Oil 2 c Grated unpeeled zucchini 1/4 ts Baking powder 3/4 c Chopped nuts 1 ts Baking soda 1/2 c Raisins 3 1/2 ts Cinnamon Mix in order given. Bake in 2 greased loaf pans at 325 degrees for 60 to 70 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Loaf Categories: Breads, Desserts Servings: 2 2 c Granulated sugar 1 c Canola oil 3 Eggs 2 c Zucchini, grated 3 1/2 c Flour 1/2 ts Salt 2 ts Baking soda 1/2 ts Nutmeg 1/2 ts Cinnamon 1/2 c Raisins or dates 1/2 c Walnuts 1 ts Vanilla Combine sugar and oil, add beaten eggs, zucchini which has been grated or shredded, salt, flour and spices. Mix well then add raisins or dates and nuts. The dates make a very moist loaf. Put in oiled loaf pans (2) and bake at 350F (180C) for 75 to 90 minutes. This can be frozen for future use. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Pineapple Bread Categories: Breads Servings: 6 3 Eggs 1 ts Salt 1 c Oil 1/2 ts Baking powder 2 c Sugar 1 1/2 ts Cinnamon 2 ts Vanilla 3/4 ts Nutmeg 2 c Grated zucchini 1 c Chopped walnuts 8 oz Crushed pineapple 1 c Raisins or currants 2 ts Baking soda 3 c Flour Mix in order given. Bake in -2 floured 9 x 5 loaf pans -at 350 Degrees for 1 hours. Cool 10 -minutes in pan and then on rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Zuchini Bread Categories: Breads Servings: 4 6 ea Eggs 2 c Oil 4 c Grated squash 2 c Sugar 6 c Flour 4 ts Cinnamon 1/2 ts Baking powder 2 ts Baking soda 2 ts Salt 2 ts Vanilla Combine ingredients in Large bowl, mix well. Pour into greased and floured loaf pans. Bake at 350 for 1 hour. Serve hot or cold with butter, cream cheese, or just plain. Mmmmm. Variations: Applesauce or pumpkin bread - use same as zuchini, but add 3 cups water and 4 tsp ginger. Another thing I did often, was bake the batter in cupcake/muffin tins. Then when the kids wanted a snack, they could just take "one" without the worry or mess of slicing from the loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Shrimp and Cheese Bread Categories: Breads, Shrimp, Cheese Servings: 10 3 1/2 c Flour 3 1/2 ts Sugar 2 ts Salt 2 pk Yeast 1 c Milk 1 Butter 3 tb Butter 1 md Onion; finely chopped 4 oz Mushrooms; chopped 1/4 c Green onion; chopped 1/4 c Parsley; chopped 2 Eggs; beaten 1/2 ts Garlic powder 8 oz Monterrey jack cheese; chop -ped and grated 8 oz Pepper cheese; grated 8 oz Muenster cheese; grated 2 c Boiled shrimp; ground or gr -ated Salt and pepper to taste Combine 1 cup flour, sugar, salt and yeast. Heat milk and butter until hot but not boiling. Add to flour mixture; beat. Add 1 cup flour, continue to beat. Add 1-1/2 cups flour and knead 5 minutes on floured board. Invert bowl over dough and let rest for 15 minutes. In large skillet, cook onions in butter until tender. Add mushrooms, green onions and parsley. Continue cooking for 5 minutes. Set aside to cool. To beaten eggs add seasonings, cheeses and shrimp. Blend well and stir into onion mixture. Roll dough into 12-by-24-inch rectangle. Put filling in center of dough. Fold over filling and pinch to seal. Form into a ring; pinch to seal. Place seam side down in greased pan. Cover; let rise in warm place for 15 minutes. Bake at 375 for 60 to 70 minutes. Serves 10 to 12. Recipe by Lillian Ronquille. Finalist and Winner of Bread Category. Source: 1993 Times-Picayune Cookoff MMMMM