Shareware 1 2 the Maxx/sw_1.zip/sw_1/COOKING/QB_BRED1.ZIP/BREAD1.QBF

Text File | 1990-12-07 | 179KB | 5,122 lines

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Title: Mexican Corn Bread
Keywords: Bread1, Breads/corn
Source: BREAD1.ZIP

 1/4 - lb Velveeta Mexican Pasteurized Process Cheese Spread with
       Jalapeno Pepper, cubed
 2 - Tbsp milk
 1 - egg, beaten
 1 - 8 1/2 oz pkg corn muffin mix

   Combine process cheese spread and milk in a saucepan; stir over
 low heat until process cheese spread is melted. Add process cheese
 spread mixture and egg to muffin mix, mixing just until moistened.
 Pour into a greased 8" square pan. Bake @ 350 degrees for 20
 minutes. Makes 4 to 6 servings.

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Title: Zucchini Corn Muffins
Keywords: Bread1, Muffins
Source: BREAD1.ZIP

 1 - tsp salt
 1 - tsp baking powder
 1/2 - tsp baking soda
 2 1/2 - cups cornmeal
 1 to 2 - Tbsp honey
 2 - large eggs
 1 to 2 - Tbsp vegetable oil
 2 - cups buttermilk
 1 - cup grated zucchini

   Grease muffin tin. Preheat oven to 425 degrees. Sift the salt, baking
 powder, and baking soda together and combine with cornmeal. Mix honey,
 eggs, oil, buttermilk and zucchini. Add to cornmeal. Stir just until
 smooth. Divide batter among muffin cups. Bake 15 minutes.

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Title: Squash Muffins
Keywords: Bread1, Muffins
Source: BREAD1.ZIP

 2  - cups mashed winter squash
 2 1/2 - cups sugar
 2 - tsp vanilla
 4 - cups flour
 2 - tsp baking soda
 1 1/2 - tsp baking powder
 1 1/2 - tsp cinnamon
 3/4 - tsp nutmeg
 1 1/4 - cups vegetable oil
 5 - large eggs

   Preheat oven to 350 degrees. Mix sugar, squash and vanilla in a large
 bowl. Sift dry ingredients into a separate bowl. In a third bowl, mix oil
 and eggs.
   To the sugar and squash mixture, alternately add the egg mixture and
 the sifted dry ingredients, beating well after each addition.
   Grease bottoms only of 24 large muffin tins. Spoon batter in tins and
 bake 20 to 22 minutes or until golden brown. Cool 10 minutes; loosen
 sides with knife and serve muffins warm. Makes 2 dozen.

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Title: Cornflakes Muffins
Keywords: Bread1, Muffins
Source: BREAD1.ZIP

 1 1/2 - cups all-purpose flour
 1 - Tbsp baking powder
 1/2 - tsp salt
 1/4 - cup sugar
 2 - cups cornflakes cereal, slightly crushed
 1 1/4 - cups milk
 1 - egg
 1/3 - cup vegetable oil

   Stir together flour, baking powder, salt and sugar. Set aside. Combine
 crushed cornflakes cereal and milk in large mixing bowl. Let stand
 about 2 minutes or until cereal is softened. Add egg and oil.  Beat well.
   Add flour mixture, stirring only until combined. Portion batter evenly
 into 12 greased 2 1/2" muffin-pan cups. Bake @ 400 degrees about 20
 minutes or until lightly browned. Serve warm. Makes 12 muffins.

 Variation:  Decrease sugar to 2 TbspAdd 1/2 cup shredded Monterey Jack
 cheese with jalapeno peppers to egg mixture before adding flour mixture.

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Title: Banana Bran Muffins
Keywords: Bread1, Muffins
Source: BREAD1.ZIP

 1 - cup all-purpose flour
 1 - Tbsp baking powder
 1/4 - cup sugar
 1/2 - tsp salt
 1/4 - tsp cinnamon
 1/4 - tsp nutmeg
 2 - cups Kellogg Bran Flakes cereal
 2/3 - cup skim milk
 2/3 - cup mashed, fully ripe bananas
 2 - egg whites
 1/4 - cup margarine, melted
 1/2 - cup raisins

   Stir together flour, baking powder, sugar, salt and spices. Set aside.
 Stir  together  Kellogg  Bran Flakes cereal, milk  and  banana  in
 mixing
 bowl. Let stand 1 to 2 minutes or until cereal is softened. Beat egg
 whites until foamy. Add egg whites and margarine to cereal mixture.
 Beat well.
   Add flour mixture; stir in raisins, stirring only until combined.
 Portion batter evenly into 12 greased 2 1/2" muffin pan cups.
   Bake @ 400 degrees about 25 minutes or until lightly browned. Makes
 12 muffins.

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Title: Pecan Rolls
Keywords: Bread1, Breads/breakfast
Source: BREAD1.ZIP

 2 - 1/4 oz each active dry yeast
 1 2/3 - cup warm water (105 to 115 degrees)
 2/3 - cup sugar
 1/4 - cup margarine, softened
 1 1/2 - tsp salt
 3 - large eggs, room temperature
 7 to 8 cups - all purpose flour
 1 - cup chopped pecans

 CARAMEL:
 1 - cup margarine
 2 1/2 - brown sugar
 1/2 - cup light corn syrup

   To prepare dough, dissolve yeast in warm water. Stir in sugar, 1/4 cup
 softened margarine and salt. Add eggs, mixing well. Add 3 cups flour, mix
 for 2 minutes. Stir in remaining flour 1 cup at a time, mixing until
 dough pulls away form the sides of the bowl. Stir in pecans. Knead dough
 briefly on a lightly floured surface (3 to 5 minutes). Place in lightly
 greased bowl. Cover and let rise in warm place until doubled in bulk,
 about 1 hour.
   While  dough is rising, prepare caramel by creaming margarine and then
 adding brown sugar. Mix 3 minutes. Add corn syrup and continue mixing on
 high for 3 minutes or until mixture is light and fluffy.
   Spoon caramel mixture evenly in the bottom of ungreased muffin tins.
 Divide dough in half. Roll each half into a rectangle 18" long and 1/2"
 thick. Brush each rectangle with melted margarine. Roll dough lengthwise,
 jelly roll style. Cut dough into 1 1/2" slices; place each slice, swirl
 side up, on caramel in muffin tins. Cover and let rise 30 minutes. Bake in
 preheated 350 degrees for 20 to 25 minutes. Immediately after removing
 them from the oven, turn rolls out upside down onto a baking sheet. Serve
 warm. Yields: two dozen.

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Title: Poppy Seed Muffins
Keywords: Bread1, Muffins
Source: BREAD1.ZIP

 2 - cups unbleached flour
 1 - cup sugar
 3/4 - cup poppy seeds
 4 - tsp baking powder
 3 - eggs
 1/2 - cup oil
 1 1/4 - cups milk
 1 - tsp vanilla

   Combine flour, sugar, poppy seeds and baking powder in a mixing bowl.
 Mix well. Beat eggs with oil, milk and vanilla in a separate bowl.
   Combine liquid and dry ingredients and stir only enough to moisten
 well. Spoon into 12 greased muffin cups. Bake in a preheated 400 degree
 oven for 18 to 20 minutes. Makes 12 muffins.

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Title: Apple Pecan Muffins
Keywords: Bread1, Muffins
Source: BREAD1.ZIP

 1 -cup EACH unbleached and whole wheat flour
 1/2 - cup sugar
 3 - tsp baking powder
 1 - tsp EACH cinnamon, grated lemon zest (rind)
 2 - eggs
 1/3 - cup oil
 1 - cup milk
 1 - cup finely diced apples
 1/3 - cup chopped pecans

   Combine flours, sugar, baking powder, cinnamon and zest in a mixing
 bowl. Beat eggs with oil and milk in a separate bowl. Combine liquid
 with dry ingredients only enough to moisten well. Then, fold in apples
 and pecans. Spoon into 12 greased muffin cups. Bake in a preheated
 400 degree oven for 18 to 20 minutes. Makes 12 muffins.

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Title: Cornmeal Muffins with Corn
Keywords: Bread1, Muffins, Breads/corn
Source: BREAD1.ZIP

 1 - cup yellow cornmeal
 1 - cup all-purpose flour
 3 - Tbsp granulated sugar
 1/2 - tsp baking soda
 2 - tsp baking powder
 1 - tsp salt
 2 - eggs. lightly beaten
 1/4 - cup vegetable oil
 1/2 - cup buttermilk
 1 1/4 - cups (10 oz can) creamed corn

   Thoroughly grease the indentations and top of a 12 hole muffin
 tin.

 Heat the oven to 400 degrees.

   Place cornmeal flour, sugar, baking soda, baking powder and salt
 in a large mixing bowl and stir to blend ingredients.

   Add the lightly beaten eggs, oil, butter, milk and creamed corn
 and stir just until the flour mixture is thoroughly moistened and
 all the ingredients blended.

   Use a small ice cream scoop or a large spoon to fill muffin cups
 almost to the top. Bake 18 to 20 minutes in the heated oven or
 until the tops are lightly browned. Cool 5 minutes before removing
 from the tin and serving. Yield:  12 muffins.

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Title: Sugarless Blueberry Muffins
Keywords: Bread1, Muffins, Blueberries
Source: BREAD1.ZIP

   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.

 1 3/4 - cups all-purpose flour
 1/4 - cup vegetable oil
 3/4 - cup orange juice
 1/2 - tsp salt, if desired
 1 - Tbsp baking powder
 1 - tsp grated orange or lemon rind
 2/3 - tsp cinnamon
 1 - cup blueberries, picked over, rinsed, drained and lightly tossed with
     2 tsp flour
 1/2 - tsp nutmeg
 2 - eggs

   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.

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Title: Apple Pecan Muffins
Keywords: Bread1, Muffins
Source: BREAD1.ZIP

 2 - cups buttermilk baking mix
 1 - egg, slightly beaten
 1/2 - cup chopped pecans
 1/4 - cup sugar
 1/4 - cup frozen concentrate apple juice, thawed and undiluted
 1/2 - cup water
 2 - Tbsp butter or margarine, softened
 1/4 - tsp ground cinnamon

   Grease 12 medium muffin cups. Combine all ingredients in mixing bowl.
 Mix just until dry ingredients are moistened. Do not overmix. Spoon
 batter into prepared muffin cups.  Bake 12 to 15 minutes @ 400 degrees.
 Makes 12 muffins.

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Title: English Muffin Bread
Keywords: Bread1, Breads/muffin
Source: BREAD1.ZIP

 5 1/2 to 6 - cups flour
 2 - pkg dry yeast
 1 - Tbsp sugar
 2 - tsp salt
 1/2 - tsp baking soda
 2 - cups milk
 1/2 - cup water
 Cornmeal

   Spoon measure flour. Combine 3 cups flour, yeast, sugar, salt and soda.
 Heat liquids until very warm (120 to 130 degrees). Add to dry mixture.
 Beat well. Stir in enough more flour to make a stiff batter. Spoon into
 2 - 8 1/2 x 4 1/2" pans that have been greased and sprinkled with
 cornmeal. Sprinkle tops with cornmeal. Cover. Let rise in a warm place
 for 45 minutes. Bake @ 400 degrees for 25 minutes. Remove from pans
 immediately and cool.

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Title: Potato Cups
Keywords: Bread1, Muffins, Potatoes
Source: BREAD1.ZIP

 2 - cups grated potatoes, drained
 1 - onion, grated
 1/4 - cup matzo meal
 1 1/2 - tsp salt
 1/4 - tsp pepper
 2 - eggs, beaten
 1/4 - cup cooking oil

   Stir together the potatoes, onion, matzo meal, salt and pepper. Combine
 eggs and oil; stir into potato mixture. Grease a 12 cup muffin pan; heat.
 Spoon potato mixture into muffin cups.
   Bake @ 350 degrees for about 20 minutes. Makes 12 muffins.

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Title: Cheese Kernel Cornbread
Keywords: Bread1, Breads/corn
Source: BREAD1.ZIP

 1 1/4 - cups coarse cornmeal
 1 - cup unbleached flour
 2 - tsp baking powder
 1/2 - tsp salt
 1 - cup shredded sharp Cheddar cheese
 2 - eggs
 1 - 8 3/4 oz can creamed corn
 1/3 - cup melted butter
 2 - cups buttermilk

   Combine cornmeal, flour, baking powder and salt in a mixing bowl;
 stir well. Stir in cheese with a fork until well-blended. In a
 separate bowl, beat eggs; stir in corn, butter and buttermilk. Mix well
 and combine with dry ingredients just enough to moisten all
 ingredients. Spoon into a greased 9" pie dish. Bake @ 350 degrees for
 about 35 minutes or until lightly browned. Cut in wedges and eat with
 a fork, if desired. Serves 6.

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Title: Herbed Cornbread
Keywords: Bread1, Breads/corn
Source: BREAD1.ZIP

 1 - cup yellow cornmeal
 1 - cup unbleached flour
 1 - Tbsp herbs de Province
 1/2 - tsp baking powder
 1/4 - tsp salt
 2 - eggs
 1 - cup buttermilk
 1/3 - cup melted butter

   Combine cornmeal and flour in a mixing bowl. Add herbs by crushing
 fine between fingers. Add baking powder and salt; stir to combine well.
 Beat eggs with buttermilk and butter; stir into dry ingredients only
 enough to moisten all ingredients. Spoon into a greased 8" square
 baking pan. Bake in a preheated 375 degree oven for 30 minutes. Bread
 should be lightly browned and firm to the touch in the center. Serves 6.

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Title: Cranberry-Eggnog Pie
Keywords: Bread1, Pies/misc, Eggnog
Source: BREAD1.ZIP

 CRUST:
 1 1/2 - cups chocolate wafer crumbs (about 24 cookies)
 2 - Tbsp sugar
 1/4 - cup (1/2 stick) butter, melted
 FILLING:
 1 - envelope unflavored gelatin
 1/4 - cup water
 1/3 - cup sugar
 2 - Tbsp cornstarch
 1/4 - tsp salt
 2 - cups dairy eggnog
 1 - tsp vanilla
 1/2 - tsp rum extract
 1 - cup whipping cream, whipped
 TOPPING:
 1 - cup whole berry cranberry sauce, chilled
 1/2 - cup whipping cream
 2 - Tbsp confectioners' sugar

   Preheat oven to 350 degrees. For crust, combine all ingredients. Press
 onto bottom and sides of a 9" pie plate. Bake 5 minutes. Cool completely.
   For filling, sprinkle gelatin over water to soften. Combine sugar,
 cornstarch and salt in medium-sized saucepan. Gradually, stir in eggnog.
 Cook over medium heat, stirring constantly, until thickened. Cook 2
 additional minutes. Remove from heat; stir in softened gelatin until
 dissolved. Stir in vanilla and rum extract. Chill until mixture mounds
 when dropped from a spoon, about 45 minutes. Fold in whipped cream. Pour
 into cooled crust. Chill several hours.
   Just before serving, spread cranberry sauce to within 1" of edge of
 pie. Beat whipping cream in chilled bowl until foamy. Gradually, add sugar
 beating until soft peaks form. Pipe through a pastry tube around edge of
 pie. Serve immediately.

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Title: Eggnog Cream Pie
Keywords: Bread1, Pies/misc
Source: BREAD1.ZIP

 CRUST:
 1 - 3 1/2 oz can flaked coconut
 1/2 - cup finely chopped pecans
 3 - Tbsp butter, softened
 FILLING:
 2 - envelopes unflavored gelatin
 4 - egg whites, at room temperature
 1/3 - cup sugar
 1 1/2 - cups dairy eggnog
 1 - cup whipping cream
 1 1/2 - tsp rum extract
 Whipped cream
 1/8 - tsp ground allspice
 Red and green candied pineapple

   Preheat oven to 300 degrees. Combine all crust ingredients. Press
 mixture firmly onto bottom and sides of 9" pie plate. Bake 20 minutes
 or until golden brown. Cool on wire rack. For filling, soften gelatin
 in eggnog in 1 quart saucepan. Cook over medium heat until gelatin
 is completely dissolved. Stir in rum extract and ground allspice.
 Refrigerate until mixture mounds when dropped from a spoon, about
 20 minutes, stirring occasionally. Beat egg whites in large mixer bowl
 until soft peaks form. Gradually, add sugar, beating well until sugar is
 dissolved and whites stand in stiff peaks. Whip cream in small mixer
 bowl until soft peaks form. Gently, fold eggnog mixture and whipped
 cream into egg white mixture into pie crust. Refrigerate 3 to 4 hours
 until set. Serve, garnished, with additional whipped cream and red and
 green candied pineapple.

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Title: Smirnoff Cranberry Mince Pie
Keywords: Bread1, Pies/fruit, Mincemeat, Cranberries
Source: BREAD1.ZIP

 1 - 16 oz can whole cranberry sauce
 1 - cup prepared mincemeat
 1 1/4 - cup raisins
 1/2 - cup Smirnoff Vodka
 1 - tsp finely minced orange rind
 2 - tsp cornstarch
 Pastry for 2 crust 9" pie
 Sugar

   Combine all ingredients except pastry. Fill pastry lined pie
 plate. Top with crust or lattice top. Sprinkle with sugar. Bake
 in preheated 450 degree oven 10 minutes. Reduce oven to 350 degrees.
 Continue baking 35 to 40 minutes or until golden brown. Serve warm.
 Makes 6 to 8 servings.

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Title: Chocolate Amaretto Pie
Keywords: Bread1, Pies/chocolate
Source: BREAD1.ZIP

 1 1/2 - cups heavy cream, whipped
 8 - oz semisweet chocolate
 2 - eggs, separated
 1/4 - cup amaretto
 1/8 - tsp salt
 1 - Tbsp sugar
 1 - 9" pastry shell, baked or graham cracker or chocolate crumb crust

   Whip cream and refrigerate. Melt chocolate in double boiler. While
 chocolate is warm, but not hot, add egg yolks, one at a time, and
 mix in thoroughly. With  rubber  spatula, gradually  mix  in
 amaretto. Add salt. In clean and dry bowl, whip egg whites until
 they begin to dry and produce volume. Add sugar and whip until
 stiff. Gently but firmly mix in half of the beaten egg whites to
 loosen chocolate mixture. Alternately fold in balance of egg whites
 and whipped cream. Pour into pie shell and chill. Serve topped with
 whipped cream and shaved chocolate.

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Title: California Walnut Pie
Keywords: Bread1, Pies/nut
Source: BREAD1.ZIP

 1/2 - cup light brown sugar, packed
 2 - Tbsp flour
 1 1/2 - cups light corn syrup
 3 - Tbsp butter
 1/4 - tsp salt
 3 - eggs
 1 1/2 - tsp vanilla
 1 - 9" unbaked pie shell
 1 - cup walnut halves and large pieces

   Mix brown sugar and flour in saucepan. Add corn syrup, butter and
 salt. Warm over low heat just until butter is melted. Beat eggs with
 vanilla. Stir in sugar mixture. Turn into pie shell and sprinkle top
 with walnuts. Bake on lower rack @ 375 degrees 40 to 45 minutes until
 filling is set in center. Cool before cutting. Makes 1 - 9" pie.

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Title: Chocolate and Peanut Butter Pie
Keywords: Bread1, Pies/chocolate, Peanut butter
Source: BREAD1.ZIP

 3/4 - cup creamy peanut butter
 3 - Tbsp margarine or butter
 1 1/2 - cups graham cracker crumbs
 1 - 4 serving size package regular vanilla pudding mix
 3 - cups milk
 1 - 4 serving size package regular chocolate pudding mix
 1 - tsp vanilla
 1 - 4 oz container frozen whipped dessert topping, thawed

   Heat 1/2 cup of peanut butter and margarine until smooth. Stir in
 cracker crumbs; cool. Press mixture onto the bottom and sides of a 9"
 pie plate. Chill.
   In 1 qt saucepan, combine vanilla pudding mix and 1 1/2 cups of
 milk; cook and stir to a full boil. Stir in remaining peanut butter.
 Spoon into crust. Chill. Combine chocolate pudding mix and remaining
 milk; cook and stir to a full boil. Stir in vanilla. Spoon over peanut
 butter layer. Chill. To serve, spread dessert topping over pie; sprinkle
 with chopped peanuts or chocolate curls, if desired. Makes 8 servings.

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Title: French Silk Chocolate Pie
Keywords: Bread1, Pies/chocolate, Chocolate
Source: BREAD1.ZIP

 1/2 - cup margarine or butter, softened
 3/4 - cup sugar
 2 -(1 oz) squares unsweetened chocolate, melted and cooled
 1 - tsp vanilla
 2 - eggs at room temperature
 1 - cup whipping cream
 1/4 - cup finely chopped nuts, if desired
 1/4 - cup grated chocolate, if desired
 1 - 8" pie shell, baked and cooled (or graham cracker crust)

   In 1 1/2 qt bowl, cream butter at low speed in electric mixer.
 Gradually, add sugar; cream well. Blend in cooled chocolate and
 vanilla. Add 1 egg; beat 5 minutes. Add other egg; beat 5 minutes
 more. (This is important. )Turn into pie shell. Chill 2 hours or
 until firm. Serve topped with whipped cream. If desired, add a
 sprinkling of walnuts or pecans and/or grated chocolate.

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Title: Never Fail Pie Crust
Keywords: Bread1, Pies/crust
Source: BREAD1.ZIP

 3 - cups all-purpose flour
 1 - tsp salt
 1 1/4 - cups shortening
 1 - egg, beaten
 5 - Tbsp cold water
 1 - Tbsp vinegar

   In a large bowl, mix flour and salt. Using a pastry blender, 2
 knifes or fingertips, cut in shortening until well blended. In 1
 cup liquid measure, combine egg, water and vinegar. Add all at once
 to flour mixture, blending with a spoon or fork until flour is
 moistened. Divide, evenly, in 3 pieces. Pat out 1 piece on lightly
 floured surface or between 2 pieces waxed paper. Using lightly
 floured rolling pin, roll dough to 10" circle. Carefully, transfer
 to an 8" pie plate. Repeat with remaining dough or wrap in plastic
 wrap and refrigerate up to 2 weeks or freeze. Makes pastry for 1
 2 crust (8") pie and 1 (8") pie shell or 3 (8") pie shells.

 TIP:  If unbleached flour is used, dough will darken after
 refrigerating a few days. This will not hurt quality of crust.
 Freezing will prevent darkening. A pliable dough that is easy to
 roll out, this can be patched and even rerolled without getting
 tough. The baked crust is tender, flaky and crisp.

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Title: Blueberry Pie
Keywords: Bread1, Pies/fruit, Blueberries
Source: BREAD1.ZIP

 4 - cups fresh or dry-packed frozen blueberries, rinsed and drained
 3/4 - cup sugar
 Juice of 1 lemon
 1 2/3 - cup flour
 2 - tsp sugar
 Dash salt
 1 - cup vegetable shortening
 4 - Tbsp ice water

   Sprinkle blueberries with sugar; squeeze lemon juice over top. Set
 aside.

   Sift flour, sugar and salt into mixing bowl. Cut shortening into
 flour. Gradually, add ice water, mixing with pastry blender. Chill
 dough. Divide dough into 2 parts. Roll half on floured board until
 thin enough to cover sides and bottom of 9" pie plate. Prick bottom
 with fork and bake bottom crust 10 minutes @ 400 degrees. This
 prevents berry juice from soaking through crust. Cool bottom crust
 about 10 minutes while rolling out remaining dough and cutting into
 strips.

   Fill bottom shell with sweetened blueberries and place strips of
 dough across top for lattice effect. Use 1 or 2 long strips around
 edge of plate to seal crusts and bake no longer than 20 minutes @
 400 degrees. If desired, top crust may be rolled in 1 piece and used
 to make 2 crust pie. Yield:  6 to 8 servings.

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Title: Raspberry Pie
Keywords: Bread1, Pies/fruit
Source: BREAD1.ZIP

 1 - cup sugar
 3 - Tbsp cornstarch
 4 - cups fresh raspberries
 1 - recipe double-crust pastry
 1 - Tbsp corn oil margarine

   In large bowl, stir together sugar and cornstarch. Add raspberries;
 toss to coat well. Roll out 1/2 of pastry on lightly floured surface
 to 11" circle. Line 9" pie plate with pastry, allowing 1" overhang.
 Spoon raspberry mixture into pastry-lined pie plate. Dot with margarine.
   Roll remaining pastry to 12" circle; make several slits to allow
 steam to escape. Cover pie with pastry; seal and flute edge. Bake @ 425
 degrees 35 to 40 minutes or until bubbly and crust is browned. Makes
 1 (9") pie.

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Title: Fresh Peach Pie with Spicy Thickened Cream
Keywords: Bread1, Pies/fruit, Peaches, Desserts/sauce
Source: BREAD1.ZIP

 Double-crust basic pastry
 3/4 to 1 - cup sugar
 1 1/2 - Tbsp quick-cooking tapioca
 1/4 - tsp salt
 1/4 - tsp cinnamon
 1/4 - tsp nutmeg
 5 - cups peeled, fresh peach slices
 1 - tsp lemon juice
 2 - Tbsp butter, if desired
 Spicy Thickened Cream, if desired

   Prepare dough for pastry. Combine sugar, tapioca, salt, cinnamon and
 nutmeg in medium bowl. Add peaches and lemon juice. Toss to coat
 peaches with sugar mixture. Preheat oven to 375 degrees.
   Cut dough into 2 equal portions. On lightly floured surface, roll
 out 1 portion to 11" circle. Fit into 9" pie plate. Spoon peach
 mixture into baked pie shell. Dot with butter, if desired. Make lattice
 top or top crust. For both, flute as desired. Glaze and top as desired.
 Cover edge with foil. Bake 25 minutes. Remove foil. Bake 20 to 25 minutes
 longer, until crust is golden brown, peaches are tender and juices are
 bubbly. Serve warm. Top with Spicy Thickened Cream, if desired.

 SPICY THICKENED CREAM:  Beat 1 cup whipping cream until slightly
 thickened. Cream should not form soft peaks, but mound very slightly
 when beaters are lifted. Fold in 1 Tbsp powdered sugar, 1/8 tsp
 cinnamon and 1/8 tsp nutmeg. Refrigerate until ready to serve. Makes
 1 1/2 cups.

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Title: Mrs. Dwight D. Eisenhower's Pumpkin Chiffon Pie
Keywords: Bread1, Pies/pumpkin, Pumpkins
Source: BREAD1.ZIP

 1 - envelope unflavored gelatin
 3/4 - cup firmly packed light brown sugar
 1/2 - tsp salt
 1 - tsp cinnamon
 1/2 - tsp nutmeg
 1/2 - cup milk
 1/4 - cup water
 3 - eggs, separated
 1 1/2 - cups cooked pumpkin *
 1/4 - cups sugar
 Baked 9" pie shell
 Whipped cream

   Mix first 5 ingredients thoroughly in top of double boiler. Stir
 in milk and water. Beat in egg yolks with fork or whisk, then
 pumpkin. Cook over boiling water, stirring often, especially around
 sides of pan until mixture is heated through, about 10 minutes.

   Remove from heat. Chill until mixture begins to set: A spoonful
 dropped back will hold its shape well in a mound. Beat egg whites
 until stiff but not dry. Gradually, beat in sugar until very stiff.
 Fold gelatin mixture into egg whites. Turn into pie shell; chill
 until firm. Garnish with whipped cream.

 * Canned pumpkin is fine for this. 3/4 cup milk may be used instead
 of the 1/2 cup and 1/4 cup water. Pie may be made a few days ahead
 and frozen (without the whipped cream); to thaw, allow to stand at
 room temperature 3 hours.

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Title: Apple Rowley Poly
Keywords: Bread1, Breads/breakfast, Desserts/fruit
Source: BREAD1.ZIP

 2 - cups Bisquick biscuit mix
 1/2 - cup honey
 3/4 - tsp cinnamon
 1/4 - tsp nutmeg
 1/4 - tsp cloves
 3 - Tbsp sugar
 5 - large tart apples, peeled, cored and finely chopped
 2 - Tbsp butter

   Prepare biscuit mix as directed on package. On lightly floured
 board, roll dough into oblong 1/4" thick, about 10 x 12". Spread
 with honey to within 1" of the edge of the dough. Combine the spices
 and sugar, and toss with the apples. Spread apples evenly over the
 honey. Dot apples with butter. Roll up like a jelly roll and seal
 well. Bake in a greased pan with sides @ 350 degrees for 40 minutes.
 Slice and serve hot with whipped cream. Serves 6 to 8.

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Title: Frozen Cranberry Parfait Pie
Keywords: Bread1, Pies/fruit, Desserts/frozen, Cranberries
Source: BREAD1.ZIP

 CRUST:
 1/3 - cup Butter Flavor Crisco
 1 - cup graham cracker crumbs
 1/4 - cup firmly packed brown sugar
 FILLING:
 1 - 8 oz pkg cream cheese, softened
 1 - cup whipping cream
 1/4 - cup sugar
 1/2 - tsp vanilla
 1 - 14 oz jar cranberry-orange sauce

 For Crust:  Preheat oven to 350 degrees. Combine cracker crumbs and
 brown sugar. Mix well. Stir in melted Butter Flavor Crisco. Press
 mixture into ungreased 9" pie shell. Bake @ 350 degrees for 10 minutes.
 Cool completely before filling.

 For Filling:  Beat cream cheese until fluffy. Whip cream until soft
 peaks form. Beat in sugar and vanilla. Gradually, add whipped cream to
 cream cheese and beat until smooth and creamy. Fold in cranberry-orange
 sauce. Spoon into cooled crust.

 Freeze several hours or overnight. To serve, remove from freezer and let
 stand for 15 minutes at room temperature. Garnish with additional
 whipping cream, if desired. Cut in wedges with sharp knife. Makes a 9"
 pie.

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Title: Chocolate Town Pie
Keywords: Bread1, Pies/chocolate
Source: BREAD1.ZIP

 1 - 9" unbaked pastry shell
 1/2 - cup butter, softened
 2 - eggs, beaten
 2 - tsp vanilla or 2 Tbsp bourbon
 1 - cup sugar
 1/2 - cup all-purpose flour
 1 - cup Hershey Semi-Sweet Chocolate chips or mini-chips
 1 - cup chopped pecans or walnuts
 Festive Whipped Cream (optional, recipe follows)

   Prepare pastry shell; set aside. Heat oven to 350 degrees. In small
 mixer bowl, cream butter; add eggs and vanilla or bourbon. Combine
 sugar and flour; add to creamed mixture. Stir in chocolate chips and
 nuts; pour into unbaked pastry shell. Bake 45 to 50 minutes or until
 golden. Cool about one hour; serve warm. Garnish with Festive Whipped
 Cream, if desired. Makes 8 to 10 servings.

 FESTIVE WHIPPED CREAM:
   In small mixer bowl, combine 1/2 cup chilled whipping cream, 2 Tbsp
 confectioners' sugar and 1/4 tsp vanilla or 1 tsp bourbon; beat
 until stiff. Makes about 1 cup topping.

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Title: Cannoli
Keywords: Bread1, Desserts/Italian, Italian/dessert
Source: BREAD1.ZIP

 SHELLS:
 6 - cups flour
 1 - stick margarine
 2 to 3 - Tbsp sugar
 5 - eggs
 3/4 - cup white wine
 1 - shot whiskey
 RICOTTA FILLING:
 2 - lb Ricotta cheese
 2 - Tbsp vanilla
 2 - cups sugar
 1 - qt whipped cream
 Shaved chocolate, nuts or citron, optional

 Shells:  Mix margarine and flour as for pie crust. Add sugar and eggs;
 mix all liquid ingredients together. Then, add flour mixture. Knead
 dough until soft and smooth. Roll dough out to 1/8" thickness. Cut in
 4" squares. Wrap around cannoli stick, sealing together with wine. Deep-
 fry in hot oil until shell turns medium golden brown. Remove stick from
 shell gently, while still warm. Cool on paper toweling.

 Filling:  Mix together first 3 ingredients. Fold in whipped cream. Add
 nuts or shaved chocolate or citron, if you prefer.

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Title: Kahlua Pumpkin Pie
Keywords: Bread1, Pies/pumpkin, Pumpkin
Source: BREAD1.ZIP

 1 - 9" unbaked pie shell
 1 - cup undiluted evaporated milk
 1/2 - cup light brown sugar, packed, lump free
 1/4 - cup Kahlua
 1/4 - cup light corn syrup
 1 1/2 - tsp pumpkin pie spice
 1/2 - tsp salt
 2 - large eggs, beaten
 1 1/2 - cups canned pumpkin
 KAHLUA CREAM TOPPING:
 1 - cup whipping cream
 1 - Tbsp powdered sugar
 2 - Tbsp Kahlua, separated

   Prepare pie shell. Beat milk, sugar, Kahlua, corn syrup, spice together
 until blended. Stir in eggs and pumpkin until mixture is smooth. Bake
 pastry shell at 450 degrees 7 to 8 minutes until it begins to brown
 lightly. Stir filling. Pull oven rack part way out and slowly, pour
 pumpkin mixture into shell. Reset oven heat control to 325 degrees
 and continue baking until filling is barely set in center, about 40
 minutes. Cool pie on wire rack. Serve with Kahlua Cream Topping. Makes
 1 9" pie.

 KAHLUA CREAM TOPPING:  Beat whipping cream with powdered sugar and 1
 Tbsp Kahlua, just until stiff. Turn into serving bowl; drizzle 1 Tbsp
 Kahlua Topping on top.

 PIE SHELL:  Combine 1 1/2 cups sifted all-purpose flour with 3/4 tsp
 salt. Cut in 1/2 cup shortening until particles are size of peas.
 Sprinkle with 3 to 4 Tbspcold milk, adding just enough to make stiff
 dough. Shape into ball. Roll out on lightly floured board to 12" circle
 and fit into 9" pie pan. Trim edge about 1/2" wider than rim of pan.
 Fold under and flute, building up a high rim.

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Title: Chocolate Caramel Satin Pie
Keywords: Bread1, Pies/chocolate
Source: BREAD1.ZIP

 15 - oz Pillsbury All Ready Pie Crusts
 FILLING:
 24 - vanilla caramels
 1/3 - cup water
 2/3 - cup firmly packed sugar
 2/3 - cup diary sour cream
 2 - eggs, beaten
 1 - tsp vanilla
 1/2 - cup chopped walnuts
 1 1/2 - oz (1/3 cup) grated sweet cooking chocolate, reserving 2 Tbsp
 TOPPING:
 1 - cup vanilla milk chips
 1/4 - cup milk
 1 - cup whipping cream
 Reserved 2 Tbsp grated sweet cooking chocolate

   Heat oven to 450 degrees. Prepare pie crusts according to package
 directions for unfilled 1 crust pie, using 9"pie pan. (Refrigerate
 remaining crust for later use. )Bake @ 450 degrees 8 to 10 minutes
 or until light golden brown. Cool slightly.
   Meanwhile, in medium heavy saucepan, combine caramels and water.
 Cook over low heat until caramels are melted and mixture is smooth,
 stirring occasionally. Remove from heat. Stir in brown sugar, sour
 cream, eggs, vanilla and walnuts; blend well. Pour into baked crust.
 Reduce heat to 350 degrees. Immediately, return to oven. Bake an
 additional 30 to 40 minutes or until edges of filling are set. Cool
 15 minutes. Sprinkle chocolate over pie. Refrigerate until firm, about
 2 hours.
   In small heavy saucepan, combine vanilla, milk chips and milk. Cook
 over low heat until chips are melted, stirring constantly. Remove from
 heat; cool. In small bowl, beat whipping cream until stiff peaks form.
 Fold in melted chip mixture. Spread over cooled filling. Sprinkle with
 2 Tbsp reserved chocolate. Refrigerate until serving time. Store in
 refrigerator. Makes 10 servings.

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Title: Leprechaun Lime Pie
Keywords: Bread1, Pies/fruit
Source: BREAD1.ZIP

 3 - eggs, separated
 1/2 - cup sugar
 1 - 6 oz can frozen concentrate limeade, thawed and undiluted
 3/4 - cup milk
 1 - envelope unflavored gelatin
 1/4 - cup cold water
 Green food coloring
 1 - cup dairy sour cream
 1 - 9" baked pie shell

   Scald milk in top of double boiler. In small mixing bowl, combine egg
 yolks and sugar; beat until thick and lemon colored. Beat limeade into
 egg and sugar mixture. Gradually, pour into scalded milk, beating
 constantly.

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Title: Irresistible Strawberry Pie
Keywords: Bread1, Pies/fruit
Source: BREAD1.ZIP

 1 - 9" pie shell, baked
 3/4 - cup sugar
 1/2 - cup flour
 1/4 - tsp salt
 3 - cups milk
 3 - egg yolks, beaten lightly
 2 - Tbsp butter or margarine
 1 1/2 - tsp vanilla
 1 - cup whipping cream
 1 1/2 - Tbsp powdered sugar
 1 - pt basket fresh strawberries, stemmed
 1 - cup fresh or frozen, thawed blueberries

   Cool and set aside pie shell. In 3 qt saucepan, combine sugar, flour,
 and salt. Whisk in milk until smooth. Cook and stir over medium-low
 heat until thickened, 8 to 10 minutes, being careful not to scorch. Mix
 yolks into milk mixture. Cook and stir 3 minutes. Remove from heat; stir
 in butter and vanilla. Cool 20 minutes. Pour into pie shell. Chill
 several hours until firm. Whip cream to form soft peaks. Add powdered
 sugar; whip to form stiff peaks. Spread half the whipped cream over pie
 filling. Arrange strawberries and blueberries on top. Pipe or dollop
 edges with remaining whipped cream. Just before serving, dust with
 additional powdered sugar. Serves 6 to 8.

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Title: Double Chocolate French Silk Pie
Keywords: Bread1, Pies/chocolate, Chocolate
Source: BREAD1.ZIP

 1 1/4 - cups chocolate wafer crumbs
 1 - Tbsp sugar
 1/2 - tsp cinnamon
 1/4 - cup margarine, melted
 1 - 12 oz container whipped topping with real cream, thawed
 1 - 7 oz marshmallow creme
 2 - 1 oz squares unsweetened chocolate, melted
 2 - Tbsp milk

   Combine crumbs, sugar, cinnamon and margarine. Reserve 1/4 cup crumb
 mixture; press remaining mixture onto bottom of 9" springform pan.
 Bake @ 325 degrees for 10 minutes. Cool.
   Spoon 3 cups whipped topping onto crust. With back of spoon, spread
 and shape into a shell; freeze until firm.
   Combine marshmallow creme, chocolate and milk, mixing with electric
 mixer or wire whisk until well blended; fold in remaining whipped
 topping. Pour into frozen shell; sprinkle with reserved crumbs. Freeze
 several hours or overnight. Makes 8 to 10 servings.

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Title: Easy Chocolate Cheese Pie
Keywords: Bread1, Pies/chocolate, Chocolate
Source: BREAD1.ZIP

 3 - squares semi-sweet chocolate
 1/4 - cup water
 1 - 3 oz pkg cream cheese, softened
 1 - 9 oz container frozen whipped topping, thawed
 1 - baked 8 or 9" graham cracker crumb crust, cooled

   Heat chocolate with water in saucepan over low heat, stirring
 constantly, until melted and smooth. Beat cheese until smooth and
 fluffy; gradually, beat in chocolate. Fold in whipped topping. Spoon
 into crust. Chill 2 to 3 hours or freeze until firm. Garnish with
 additional whipped topping and chocolate curls, if desired.

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Title: Frozen Peanut Butter Pie
Keywords: Bread1, Pies/misc, Peanut butter, Desserts/frozen
Source: BREAD1.ZIP

 1 - cup creamy peanut butter
 1 - 8 oz pkg cream cheese, softened
 1/3 - cup sugar
 1/2 - cup milk
 1 - 4 1/2 oz container frozen whipped topping, thawed
 1 - baked 9" graham cracker crumb crust, cooled

   Blend peanut butter, cream cheese and sugar in small bowl of
 electric mixer. Gradually, beat in milk. Fold in whipped topping,
 blending well. Spoon into pie crust. Freeze until firm, about 3
 hours. Garnish with additional whipped topping and chocolate
 sauce, if desired.

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-Begin Recipe Export-

Title: Poppy Seed Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 3 - cups flour
 2 - cups sugar
 1 1/2 - tsp salt
 1 1/2 - tsp baking powder
 3 - eggs
 1 1/2 - cups milk
 3/4 - cup vegetable oil
 1 1/2 - Tbsp poppy seeds
 1 1/2 - tsp EACH:  vanilla extract, butter and almond flavoring

   Beat eggs. Mix in milk, eggs and flavorings. Combine dry
 ingredients. Use and electric mixer to mix all ingredients quickly
 and thoroughly. Do not over beat. Spray non stick vegetable spray
 in 4 mini loaf pans. Fill equally with batter. Bake 45 minutes @
 350 degrees or until lightly browned. Pour glaze over bread loaves
 while still in pans.

 GLAZE:
   Heat 3 tablespoons orange juice and 1 1/2 cups confectioners
 sugar until dissolved. Remove from heat. Then add 1/4 teaspoon
 EACH:  vanilla extract, butter and almond flavoring. Add 1 teaspoon
 of butter. Mix well. Pour over the bread loaves. Leave cakes in the
 pans for 1 hour.

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Title: Old Fashioned Herb Bread
Keywords: Bread1, Breads/yeast, Breads/herb
Source: BREAD1.ZIP

 1 - cup warm water
 1 - pkg active dry yeast
 1 1/2 - tsp salt
 2 - tsp sugar
 1 - Tbsp soft shortening
 1 - tsp marjoram leaves
 3/4 - tsp dill weed
 3/4 - tsp thyme leaves
 1/2 - tsp rosemary leaves
 3 - cups sifted all-purpose flour
 Poppy seed

   Pour water into a bowl; sprinkle yeast on top. Stir until
 dissolved. Add salt, sugar, shortening and herbs; stir. Add flour
 to make a soft dough. Turn dough out on a lightly floured board;
 knead until smooth and elastic, 5 to 7 minutes. Put dough in a
 greased bowl; turn to bring greased side up. Cover; set in warm
 place and allow to rise to double in bulk, about 1 1/2 hours.
   Shape dough into a roll 18" long. Place on greased baking sheet.
 With a sharp knife,  make 1/4" deep slashes in top of loaf, about
 1 1/2" apart. Brush with water. Set in a warm place; allow to rise
 to double in bulk, about 1 hour. Brush again with water. Bake @ 425
 degrees for 15 minutes. Brush a third time with water; sprinkle
 poppy seed on top. Bake 15 minutes longer. Makes 1 loaf.

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Title: Caraway Rye Bread
Keywords: Bread1, Breads/yeast, Breads/rye
Source: BREAD1.ZIP

 1 - pkg dry yeast
 2 1/4 - cups warm water (110 to 115 degrees)
 2 - Tbsp molasses
 4 - tsp caraway seeds
 1 - Tbsp vegetable oil
 2 - tsp salt
 4 - cups unbleached white flour
 2 - cups dark rye flour
 1 - egg
 1/4 cup milk

   Stir yeast into warm water in a large mixing bowl; let sit for
 10 minutes. Stir in molasses, caraway seeds, oil and salt. Mix well.
 Stir in flours, 1 cup at a time. Mix well and turn out onto a
 floured surface. Knead until smooth, about 8 to 10 minutes. Put
 dough in an oiled mixing bowl and turn to coat surface. Cover and
 let rise until doubled in bulk, about 1 hour.

   Punch down dough and shape into 3 round loaves. Place on a
 buttered baking sheet, cover and let rise for 20 minutes. Preheat
 the oven to 400 degrees and place a shallow pan with 1" of hot
 water on the rack below where the bread will be baking. Beat egg
 lightly with milk and brush on the loaves. Bake for 15 minutes,
 then brush with the egg mixture once again. Bake another 15
 minutes or until loaves are golden brown and sound hollow when
 tapped. Cool on wire racks. Makes 3 loaves.

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-Begin Recipe Export-

Title: Basic French Bread
Keywords: Bread1, Breads/yeast
Source: BREAD1.ZIP

 2 - pkg dry yeast
 1/2 - cup warm water (110 to 115 degrees)
 7 - cups unbleached white flour
 2 1/4 - cups warm water (110 to 115 degrees)
 1 - Tbsp salt
 Flour for kneading

   Stir yeast into warm water and let stand for 10 minutes. Combine
 5 cups flour with the other warm water in a large mixing bowl. Mix
 well, add yeast and remaining flour and salt, then beat until
 well mixed. Turn out onto a lightly floured surface and knead
 until dough is smooth and elastic, adding more flour, if necessary
 to keep dough from sticking to surface. (kneading takes about 10
 minutes. )
   Put dough into an oiled bowl, turning to coat surface. Cover and
 let rise until doubled in bulk, about 1 1/2 hours. Punch down dough
 and turn out and knead for 2 more minutes. Return to bowl, cover
 and let rise one more time until doubled. (This takes about 2 1/2
 hours. )
   Turn out dough again and shape into 3 to 6 rectangles; flatten
 and fold like envelopes, then seal edges to prevent air pockets.
 Roll to fit bread pans. Place in buttered bread pans. Cover lightly
 and let rise until doubled, about 1 hour.
   Preheat oven to 450 degrees. Place a shallow pan with 1" or so
 of hot water on the rack below where bread will be baking. Now,
 with a sharp knife, slash the top of loaves 3 or 4 times on the
 diagonal, then brush with water. Bake loaves for 30 to 40 minutes.
 After removing from oven, brush loaves with ice water, then turn
 out on wire racks to cool. Makes 3 loaves.

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-Begin Recipe Export-

Title: Cheese Cornbread
Keywords: Bread1, Breads/corn
Source: BREAD1.ZIP

 3 - cups stone ground yellow cornmeal
 3 - cups unbleached flour
 2 1/2 - Tbsp baking powder
 2 - Tbsp sugar
 1 1/2 - tsp salt
 5 - eggs
 3/4 - cup safflower or corn oil
 3 1/2 - cups buttermilk
 2 - cups shredded sharp Cheddar cheese

   In a mixing bowl, combine cornmeal, flour, baking powder, sugar and
 salt; mix well. Separately beat eggs with oil and buttermilk. Add
 with cheese to cornmeal mixture, stirring enough only to mix all
 ingredients well. Spoon into two 8 x 12" greased baking pan. Bake
 in a preheated 425 degree oven for 20 to 25 minutes or until
 cornbread is brown around the edge and firm to the touch. Cut into
 squares and serve hot.

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-Begin Recipe Export-

Title: Mexican Corn Bread
Keywords: Bread1, Breads/corn
Source: BREAD1.ZIP

 1 - cup cornmeal
 1 - cup flour
 1 - Tbsp baking powder
 1 - tsp salt
 1 - egg
 1 - cup milk
 1 - 8 3/4 oz can cream corn
 1/2 - cup onions
 2 - Tbsp green chilies
 2 - Tbsp chopped pimentos
 1/4 - cup butter
 3/4 - cup Cheddar cheese

   Combine dry ingredients in bowl and mix well. Saute onions,
 chilies and pimentos in butter until onion is tender. Mix egg,
 milk and cream corn together. Add milk mixture, onion mixture
 and cheese to dry mixed ingredients. Stir until just mixed.
 Pour into well buttered 8" baking pan. Bake in 400 degree oven
 35 to 40 minutes or until toothpick inserted in center comes
 out clean. Serves about 9.

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-Begin Recipe Export-

Title: Steamed Boston Brown Bread
Keywords: Bread1, Breads/rye, Breads/misc
Source: BREAD1.ZIP

 Cornmeal
 Rye flour
 Graham flour
 Salt
 Baking soda
 Molasses
 Sour milk
 Raisins
 Butter
 All-purpose flour

   Combine:  1 cup cornmeal, 1 cup rye flour, 1 cup graham flour, and
 1 teaspoon salt.
   Dissolve:  1 teaspoon baking soda in 1 tablespoon water and stir
 into:  1/2 cup molasses. Stir molasses into:  2 cups sour milk. Then,
 stir the liquid into the dry ingredients.
   Mix:  1 cup raisins with 2 tablespoons all-purpose flour and add
 to batter. Mix thoroughly and divide into 2 greased 1 quart molds
 with tight covers.
   Place molds on rack in kettle. Add boiling water to come
 halfway up around sides of molds. Cover and steam for 3 hours.
 Keep water in kettle boiling and add more as needed to keep at
 proper level.
   Preheat oven to moderate (325 degrees). Unmold loaves and bake
 in the moderate oven for 10 to 15 minutes to dry.

 Note:  Steamed brown bread should never be cut with a knife: it
 should be sliced with a string.

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Title: Italian Christmas Bread
Keywords: Bread1, Breads/yeast, Breads/fruit, Christmas
Keywords: Italian/bread
Source: BREAD1.ZIP

 1 - cup warm water (105 to 115 degrees)
 2 - pkg active dry yeast
 1/2 - cup sugar
 2 - tsp salt
 1/2 - cup (1 stick) butter or margarine, softened
 3 - eggs, beaten
 1 - egg, separated
 5 1/2 to 6 - cups sifted all-purpose flour
 1 - cup raisins
 1 - cup (8 oz) mixed candied peel
 1/2 - cup (4 oz) red candied cherries, halved
 1 - Tbsp butter or margarine, melted
 2 - Tbsp water
 2 - Tbsp sugar

   If possible, check temperature of warm water with a thermometer.
 Sprinkle yeast over water in a large bowl, stirring until
 dissolved. Add 1/2 cup sugar, salt, 1/2 cup butter, 3 eggs, the egg
 yolk and 3 cups flour; beat with wooden spoon or electric mixer
 until smooth, about 2 minutes. Gradually, add remaining flour; mix in
 last part with hand until dough leaves side of bowl.
   Turn dough onto lightly floured board. Knead until smooth, 5
 minutes. (Dough is soft. )Place in lightly greased large bowl; turn
 to bring greased side up. Cover with towel; let rise in a warm
 place, free from drafts, until double in bulk, about 1 hour.
   Grease well and line inside of 8" springform pan with 4" strip
 of buttered brown paper. Punch down dough; turn out onto lightly
 floured pastry cloth or board. Knead in raisins and candied
 fruits until well distributed, about 5 minutes. Place dough in
 prepared pan. Brush top with 1 Tbsp melted butter. Cover with
 towel; let rise in warm place, free from drafts, until more than
 double in bulk, about 2 hours.
   Preheat oven to 350 degrees. With a sharp knife, cut deep cross
 on top of bread. Brush with egg white combined with 2 Tbspwater.
 Bake 30 minutes. Remove bread form oven. Brush again with egg
 white mixture and sprinkle with sugar. Continue baking 30 minutes
 longer or until golden brown. Remove from pan; cool on rack. Makes 1
 loaf.

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Title: Czechoslovakia Christmas Bread
Keywords: Bread1, Breads/yeast, Breads/fruit, Christmas
Source: BREAD1.ZIP

 3 - cups all-purpose flour
 1 - tsp salt
 1/2 - cup vanilla sugar
 2 - egg yolks, beaten
 1 - oz fresh yeast
 1 1/4 - cups warm milk
 3 - Tbsp chopped candied mixed peel
 3 - Tbsp sultanas
 1/2 - cup butter, melted
 2 - oz flaked almonds
 TOPPING:
 2 - egg whites, beaten
 Pinch salt
 1 to 2 - Tbsp flaked almonds (or 1 oz poppy seeds)

   Sift flour and salt into large bowl. In a smaller bowl, put 1/4
 of the sifted flour, 2 Tbsp of sugar, 2 egg yolks, yeast and 1/3
 of the warm milk. Beat well until a smooth batter entirely free
 of lumps. Cover bowl with cloth; allow to stand until light and
 spongy. Meanwhile, soak peel and sultanas in remaining warm milk.
 Add butter, almonds and soaked fruit to sifted flour together
 with yeast mixture and enough warm milk to make a manageable
 dough.
   Knead well on a floured board until smooth and elastic. Put
 dough in large greased plastic bag covered with cloth. Allow to
 rise until double in size. Punch down dough on floured board.
 Divide into 8 equal pieces. Put 4 pieces back in plastic bag
 while you roll the other 4 into long ropes.
   Braid these, starting in the middle; damp the ends with water.
 Pinch together to prevent them separating. This section forms
 the base of the loaf. Place this on a greased baking sheet. Brush
 with the egg whites, beaten a little with a pinch of salt. Make
 another braid with 3 of the remaining pieces of dough. Place this
 firmly on top of the base. Brush with egg white mixture. Divide
 the last piece of dough in half; roll into 2 thin ropes. Twist
 these together. Press along top of last braid. Brush with egg
 white mixture.
   If first 2 braids look at all dry, give them another coat of
 egg white mixture and sprinkle loaf with poppy seeds or almonds.
 Cover with greased wrap. Allow to stand again until well risen.
 Bake @ 350 degrees for 40 to 50 minutes, until golden brown.
 Cool on wire rack before slicing.

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-Begin Recipe Export-

Title: Red Ribbon Pecan Loaf
Keywords: Bread1, Breads/yeast, Breads/nut
Source: BREAD1.ZIP

 3/4 - cup warm water (105 to 115 degrees)
 2 - pkg active dry yeast
 1/4 - cup honey
 1/4 - cup butter or margarine, at room temperature
 2 - eggs, at room temperature
 1 - cup cooked old fashioned oats
 1 1/2 - tsp salt
 5 to 5 1/2 - cups flour
 1 3/4 - cups chopped pecans

   Place warm water in a large warm bowl. Sprinkle in yeast; stir
 until dissolved. Stir in honey, butter, 1 egg, cooked oats, salt and
 2 cups flour. Beat until smooth. Stir in enough additional flour
 to make a soft dough. Knead on lightly floured surface until
 smooth and elastic, about 8 to 10 minutes. Place in a greased bowl
 turning to grease top. Cover; let rise in a warm place until
 doubled in size, about 1 hour.
   Punch dough down. Knead in 1 1/2 cups chopped pecans. Divide
 dough into 2 equal pieces; shape into two 5" rounds. Place loaves
 on greased baking sheets. Cut four 18 x 12" strips of aluminum
 foil. Butter one side of each strip. Wrap loaves with foil strips
 to indicate where to tie ribbon after baking; cross two strips,
 butter side down, at top of each loaf. Tuck ends of strips under
 loaves. (Foil should make an X at the top of loaves. )Cover; let
 rise in a warm, draft free place, until doubled in size, about 1
 hour.
   Lightly beat remaining egg. Brush on loaves. Sprinkle with
 remaining 1/4 cup chopped pecans. Bake @ 375 degrees for 35
 minutes or until done. Remove from sheets, discard foil strips
 and cool on wire racks. When cool. tie loaves with 1" wide red
 ribbon, making a bow at the top. Makes 2 loaves.

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-Begin Recipe Export-

Title: Corn Bread
Keywords: Bread1, Breads/corn
Source: BREAD1.ZIP

 3/4 - cup cornmeal
 1 - cup flour
 3 - tsp baking powder
 1/2 - tsp salt
 1/8 to 1/3 - cup sugar

 Sift together.

 ADD:
 1 - egg, beaten
 1 - cup milk

 Mix together.

 2 1/2 - Tbsp melted shortening

 Melt in a heavy iron skillet, if available; return skillet to heat
 and sprinkle, lightly, with meal. Pour mixture into hot skillet and
 bake @ 425 degrees for 20 minutes.

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-Begin Recipe Export-

Title: Banana Nut Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 1 - cup sugar
 1/2 - cup shortening
 2 - eggs
 3 - crushed bananas
 3 - Tbsp sour milk
 1 - tsp baking soda
 2 - cups flour
 3/4 - cup chopped walnuts or pecans
 1/2 - Tbsp vanilla extract

   Preheat oven to 350 degrees. Combine all ingredients. Mix well.
 Pour into a 9 x 13" greased baking dish. Bake for about 30 to
 35 minutes or until a toothpick inserted in center comes out
 clean.

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-Begin Recipe Export-

Title: Cheese and Pepperoni Bread
Keywords: Bread1, Breads/Italian, Italian/bread
Source: BREAD1.ZIP

 3 - cups bread flour
 1 1/2 - Tbsp sugar
 1 1/2 - tsp dry milk
 1 1/2 - tsp salt
 1 1/4 - cups water
 1 - Tbsp butter
 3/4 - cup pepperoni, chopped
 1/2 - cup Provolone cheese, chopped
 3 - tsp grated Parmesan cheese
 2 - tsp olive oil
 3/4 - tsp onion powder
 3/4 - tsp garlic powder
 1/2 - tsp oregano
 2 to 3 - tsp dry yeast

   Put all ingredients in baking pan of Panasonic automatic
 bread maker machine, with the exception of the yeast. Put yeast
 in compartment on machine that automatically releases it into
 the other ingredients in baking pan at the proper time. Start
 machine for correct baking and mixing process.

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-Begin Recipe Export-

Title: Tea Bread
Keywords: Bread1, Breads/fruit, Breads/breakfast
Source: BREAD1.ZIP

 ??? missing baking powder/soda
 1 - cup cold tea
 1 - cup brown sugar
 2 - cups sifted flour
 1 - lb dried fruit

   Soak sugar and fruit overnight in tea. Add flour and mix well.
 Bake @ 325 degrees in waxed paper lined 9 x 5 x 3" baking pan
 for 1 1/2 hours or until tested done.

-End Recipe Export-
-Begin Recipe Export-

Title: Hot Water Cornbread
Keywords: Bread1, Breads/corn
Source: BREAD1.ZIP

 1 - cup cornmeal
 1/2 - tsp baking powder
 1 - Tbsp sugar
 1/2 - cup flour
 1/2 - tsp salt
 Boiling water

   Mix all dry ingredients together. Add boiling water to make
 mixture stick together. Wet hands in ice water and form into
 hush puppies or corn cakes.

-End Recipe Export-
-Begin Recipe Export-

Title: Whole Wheat Bread
Keywords: Bread1, Breads/yeast, Breads/wheat
Source: BREAD1.ZIP

 Mix a cup warm water, 1 package dry yeast and 2 tablespoons honey.
 Add 1 cup whole wheat flour and 1 teaspoon of salt. Stir until
 smooth. Add 1 beaten egg, 2 tablespoons oil and 1 1/2 cups flour.
 Add 1/2 cup of sunflower seed, optional.
 Allow dough to rise until double in volume in a warm place. Place
 in a greased loaf pan. Let rise again. Bake @ 400 degrees for 20
 minutes.

-End Recipe Export-
-Begin Recipe Export-

Title: Blueberry Bread
Keywords: Bread1, Breads/quick, Blueberries
Source: BREAD1.ZIP

 3 - cups unsifted all-purpose flour
 2 - tsp baking powder
 1 - tsp baking soda
 1/2 - tsp salt
 2/3 - cup vegetable shortening
 1 1/2 - cups sugar
 4 - eggs
 1/2 - cup milk
 1 1/2 - tsp lemon juice
 1 - cup well drained crushed pineapple
 2 - cups fresh blueberries, rinsed and drained
 1 - cup chopped nuts
 1/2 - cup flaked coconut

   Sift flour with baking powder, baking soda and salt. Cream shortening
 until  light and fluffy. Gradually, beat in sugar. Stir in eggs, milk, lemon
 juice and pineapple. Beat in dry ingredients. Fold in blueberries, nuts,
 and coconut. Pour dough into 6 greased and floured 6 x 3 1/4 x 2 1/4"
 pans. Bake @ 350 degrees 40 to 45 minutes. Unmold; cool on rack. Yield:
 6 loaves.
   If desired, when thoroughly cold wrap breads in freezer wrapping
 material, excluding as much air as possible. Seal tightly and label with
 date. Storage life in freezer is 6 months.

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Title: Bannister Bread
Keywords: Bread1, Breads/yeast
Source: BREAD1.ZIP

 1 - cup milk soured with 1 Tbsp white vinegar
 1 - cup water
 1/3 - cup margarine
 5 1/2 to 6 1/2 - cups flour
 2 1/2 - tsp salt
 1/4 - tsp baking soda
 3 - Tbsp sugar
 1 - pkg dry yeast

   Heat milk, water and margarine until warm. In a large bowl, mix 2 cups
 flour, salt, soda, sugar and yeast. Slowly, add the warmed milk (which
 looks curdled) and beat at medium speed for two minutes. Add one more
 cup flour and beat at high speed for two minutes. Stir in more flour
 until you have a soft dough.
   Turn dough onto a floured board and knead until smooth, at least 8
 minutes. Place in greased bowl, cover, rise until double, about one hour.
 Punch down and on floured board, divide dough in half. Roll each half
 into a rectangle to remove gas bubbles. Roll up like a jelly roll,
 punch seam and turn ends under. Place in greased 8 1/2 x 4 1/2 x 2 1/2"
 loaf pans. Cover and let rise until double, about one hour. Bake @ 375
 degrees for 30 to 35 minutes or until done. (If in glass pans reduce
 heat to 350 degrees. )Cool on racks. makes 2 loaves.

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Title: Sesame Zucchini Bread
Keywords: Bread1, Breads/quick, Zucchini
Source: BREAD1.ZIP

 2 1/2 - cups sifted all-purpose flour
 3/4 - tsp salt
 2 - tsp baking soda
 1/2 - tsp baking powder
 1 - cup sugar
 2/3 - cup packed brown sugar
 2/3 - cup vegetable oil
 1 - tsp maple flavoring
 3 - eggs
 2 - cups shredded zucchini
 1 - cup chopped walnuts
 1/2 - cup wheat germ
 1/2 - cup sesame seed

   Grease 2 - 9 x 5" loaf pans and line with wax paper. Sift flour, salt,
 baking soda and powder into a large bowl. Set aside.
   In a medium bowl, beat sugars, oil, flavoring and eggs until thick and
 foamy. Stir in dry ingredients. Add rest of ingredients. Stir to combine
 evenly.
   Spoon batter into pans and bake @ 350 degrees for 1 hour or until
 toothpick inserted in center comes out clean. Cool in pans 10 minutes.
 Remove and cool completely on racks. Makes 2 loaves.

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Title: Cranberry Nut Bread
Keywords: Bread1, Breads/quick, Cranberries, Breads/fruit
Source: BREAD1.ZIP

 1 - cup fresh or frozen cranberries, coarsely chopped
 1/2 - cup chopped nuts
 1 - Tbsp grated orange peel
 2 - cups all-purpose flour
 1 - cup sugar
 1 1/2 - tsp baking powder
 1 - tsp salt
 1/2 - tsp;  baking soda
 2 - Tbsp shortening
 3/4 - cup orange juice
 1 - egg, well beaten

   Preheat oven to 350 degrees. Generously, grease and lightly flour
 9 x 5 x 3" loaf pan. Prepare cranberries, nuts and orange peel. Set
 aside. In a bowl, mix together flour, sugar, baking powder, salt and
 soda. Cut in shortening. Stir in orange juice, egg, and orange peel
 mixing just until moisten. Fold in cranberries and nuts. Spoon into
 prepared pan. Bake 60 minutes or until wooden toothpick inserted in
 center comes out clean. Cool on a rack, 15 minutes. Remove from pan.
 Cool completely. Wrap and store overnight. Makes 1 loaf.

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Title: Grand Holiday Popovers
Keywords: Bread1, Popovers
Source: BREAD1.ZIP

 4 - eggs
 3/4 - tsp dill weed
 1 1/2 - cups milk
 3/4 - tsp basil leaves, crushed
 2 - Tbsp butter, melted
 3/4 - tsp thyme leaves, crushed
 1 1/2 - cups flour
 3/4 - tsp salt

   In medium bowl, beat together eggs, milk and butter until well blended.
 Add remaining ingredients and beat until smooth. Fill 6 lightly greased
 10 oz custard cups with about 1/2 cup batter each. Bake in preheated
 425 degree oven 20 minutes. Reduce heat to 350 degrees. Bake 10 minutes
 longer. Remove from oven.
   Prick side of each popover with wooden toothpick. Return to oven and
 bake until brown and firm, an additional 10 to 12 minutes. Loosen edges
 with edge of knife or spatula. Remove from cups and serve immediately.
 Makes 6 servings.

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Title: Rich White Bread
Keywords: Bread1, Breads/yeast
Source: BREAD1.ZIP

 2 - pkg active dry yeast
 2 - Tbsp sugar
 1 1/2 - tsp salt
 5 1/4 to 6 1/4 - cups sifted flour
 1 1/2 - cups milk
 2 - Tbsp butter
 2 - eggs

   In a large bowl, stir together yeast, sugar, salt and 2 cups flour;
 set aside. Heat milk and butter in saucepan over low heat until very
 warm (120 to 130 degrees). Using mixer at low speed, gradually beat
 milk and yeast mixtures together. Increase speed to medium and beat 2
 minutes. Add eggs and 1 cup flour. Beat 1 more minute at high speed.
 Stir in enough additional flour to make a soft dough. Turn out dough
 onto lightly floured surface and knead 8 to 10 minutes or until smooth
 and elastic. Place in a large greased bowl. Cover with a towel and let
 rise in a warm place until doubled. about 1 hour. Punch down dough; cover
 and let rise again until almost doubled, about 30 minutes. Punch down
 dough. Divide it in half. Cover and let rest 10 minutes. With lightly
 floured rolling pin, roll out each half into a 16 x 16" rectangle.
 Starting on short side, roll up each rectangle jelly roll fashion. Pinch
 seams and ends to seal. Place each roll, seam-side down, in a greased
 9 x 5 x 3" loaf pan. Cover and let rise until doubled. Bake in 400 degree
 oven for 30 to 40 minutes. Makes 2 loaves.

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Title: Swedish Rye Bread
Keywords: Bread1, Breads/rye
Source: BREAD1.ZIP

 1 - cup scalded milk
 2 1/2 - tsp salt
 2 - Tbsp molasses
 2 - Tbsp butter
 1 - cup water
 1 - cake yeast
 3 1/2 - cups white flour, sifted
 1 - Tbsp caraway seed
 2 - cups rye flour

   Pour milk over salt, molasses and butter. Add the water. When cooled
 to lukewarm, add the yeast and the white flour. Beat until smooth. Stir
 in caraway seed. Gradually add the rye flour and mix to make medium-
 stiff dough. Dough will be sticky.
   Turn it onto floured board and knead until smooth, about 10 minutes.
 Place in buttered bowl, cover and let rise until doubled, about 2 hours.
 Punch down and let rise again. Turn out and shape into 2 oblong loaves.
 Place on buttered cookie sheets that have been sprinkled with cornmeal.
 Let rise until doubled. Bake @ 375 degrees for 30 to 40 minutes.

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Title: Party French Bread
Keywords: Bread1, Breads/yeast, Breads/French
Source: BREAD1.ZIP

 2 - pkg yeast
 1 - Tbsp salt
 1 - Tbsp melted margarine
 7 - cups unsifted flour
 Shortening
 White cornmeal
 1 - egg white

   Measure 2 1/2 cups warm water into large, warm mixing bowl. Sprinkle
 in yeast; stir until dissolved. Stir in salt and margarine to mix well.
 Add half of the flour; stir until moistened. Add remaining flour; stir
 until well blended. Finish mixing in flour, using hand, if desired. Dough
 will be sticky. Place in well-greased large bowl; turn to grease top.
 Cover; let stand in warm place 1 1/2 hours or until doubled in bulk.
   Measure foil to fit 2 baking sheets. Grease foil with shortening;
 sprinkle evenly with cornmeal. Shake off excess cornmeal; place foil on
 baking sheets. Turn out dough on floured board; divide into 4 equal
 portions. Pat out each portion into 12 x 8" oblong. Roll up tightly,
 beginning at wide side; taper ends gently and seal edges by pressing
 together.
   Place loaves on prepared baking sheets. Cover; let stand in warm
 place about 1 hour or until doubled in bulk. Make 4 or 5 diagonal cuts
 on top of each loaf, using razor. Bake @ 425 degrees 20 minutes. Beat
 egg white and 1 Tbsp cold water until frothy. Brush loaves with egg
 white mixture. Return to oven; bake 5 minutes longer. Cool loaves on
 wire rack.

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Title: Potato Pumpernickel
Keywords: Bread1, Breads/rye, Pumpernickel
Source: BREAD1.ZIP

 1 1/2 - Tbsp active dry yeast
 2 - cups lukewarm potato water (in which potatoes were boiled)
 1 - Tbsp salt
 1 1/4 - cups mashed potatoes
 1 1/2 - cups pumpernickel or rye flour
 1 1/2 - cups whole wheat flour
 1/2 - cup yellow cornmeal
 2 - Tbsp caraway seeds
 2 1/2 - cups unbleached white flour, more or less
 GLAZE:
 1 egg yolk beaten with 1 tsp water

   Put yeast in large bowl; pour lukewarm potato water over it. When
 yeast has dissolved, beat in salt, mashed potatoes, rye and whole wheat
 flours, the cornmeal, caraway seeds and a little white flour, enough to
 make a fairly stiff dough that begins to leave the sides of the bowl.
 Turn dough out onto floured work surface; let rest while you clean out
 the bowl.
   Knead dough 10 minutes, adding more white flour as necessary to keep
 it from sticking; it will absorb a good deal of flour. Lightly butter or
 oil the clean bowl; return dough to it, turning to coat all over. Cover
 with plastic wrap; let stand at room temperature until dough doubles in
 volume.
   Turn dough out on floured surface; pinch it all over. Knead in more of
 the remaining white flour until no longer sticky. Return dough to bowl,
 cover and let rise until doubled in volume, 45 minutes to 1 hour. Turn
 dough out again onto floured surface; pinch all over. Grease pans (2 - 8"
 loaf pans or 7 to 8" shallow casseroles or cake tins). Divide dough in
 half. Shape each half to fit pans. For round loaves, form balls a few
 inches smaller than the round pans; dough will spread. Place in pans;
 cover lightly with towel. Let rise again until doubled in volume, about
 35 to 45 minutes.
   Paint tops of loaves with egg glaze. Using sharp knife of razor blade,
 slash each loaf 3 times across top. Bake @ 350 degrees 1 hour for pan
 loaves, 1 hour plus 10 minutes for round loaves. Turn out; cool on racks.
 Makes 2 loaves.

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Title: Sour Cream and Chive Biscuits
Keywords: Bread1, Breads/roll
Source: BREAD1.ZIP

 2 - cups Bisquick baking mix
 1 - cup dairy sour cream or 3/4 cup plain yogurt
 1 - Tbsp dried snipped chives

   Mix all ingredients until dough forms; beat 30 seconds. Turn onto
 surface dusted with baking mix; gently roll in baking mix to coat.
 Shape into ball; knead 10 times. Roll 1/2" thick. Cut with 2" cutter
 dipped in baking mix.
   Bake in ungreased cookie sheet until golden brown, 8 to 10 minutes.
 Makes 12 biscuits.

Sour Cream and Chive Drop Biscuits variation:

 Use above recipe. Substitute, after beating, drop dough by spoonfuls
 onto lightly greased cookie sheet. Bake until golden brown, 10 to 12
 biscuits.

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Title: Wheat Germ Honey Bread
Keywords: Bread1, Breads/wheat
Source: BREAD1.ZIP

 DRY INGREDIENTS:
 1 1/2 - cups whole wheat flour
 1 - cup wheat germ
 2 - tsp baking powder
 1/4 - tsp salt
 WET INGREDIENTS:
 3/4 - cup milk
 1/4 - cup oil
 1/4 - cup honey
 1 - egg, beaten

   Mix together all dry ingredients. Mix together all wet ingredients.
 Combine wet and dry ingredients lightly.
   Pour the batter into a small greased loaf pan. Bake @ 350 degrees for
 30 minutes.
   Let the bread cool for 10 minutes before removing it from pan.

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Title: Cranberry Nut Bread
Keywords: Bread1, Breads/quick, Breads/fruit, Cranberries
Source: BREAD1.ZIP

 1 - cup raisins
 1 - cup brandy
 1/2 - cup butter
 1/2 - cup light brown sugar
 6 - Tbsp orange marmalade
 3/4 - cup small-curd creamed cottage cheese
 2 - eggs
 Grated rind of 1 orange
 1/4 - cup orange juice
 3 3/4 - cup flour
 1 - Tbsp baking powder
 1 - tsp baking soda
 1/2 - tsp salt
 1/2 - tsp cinnamon
 1/4 - tsp ginger
 1/4 - tsp allspice
 1 - cup cranberries, coarsely chopped
 1 - cup coarsely chopped nuts

   Grease a 9 x 5" loaf pan. Set aside. Combine raisins and brandy. Set
 aside. Cream butter and sugar until light and fluffy. Stir in marmalade.
 Beat in cottage cheese, eggs, orange rind and juice. Measure flour and
 sift with baking powder, soda, salt, cinnamon, ginger and allspice. Stir
 the flour into cottage cheese mixture. Fold in raisins and brandy,
 cranberries and nuts. Spoon into loaf pan. Bake @ 350 degrees for 1 1/2
 hour. Cool in pan 10 minutes before removing to cake rack for cooling.
 This bread also may be bake in two 7 x 3" loaf pans for about an hour.

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Title: Sfingi (Italian cinnamon donuts)
Keywords: Bread1, Italian/dessert, Desserts/Italian, Snacks, Donuts
Source: BREAD1.ZIP

 9 - cups flour
 1 - Tbsp baking powder
 3 - eggs
 enough milk to make soft batter
 pinch salt
 apple slices or raisins, optional
 cinnamon sugar

 Beat first 5 ingredients thoroughly, as for bread. Let set 10
 minutes.

 Drop by spoonfuls into hot fat. (Note: If desired, an apple slice or
 raisins may be added to each spoonful before frying.) Fry until
 golden brown; drain and sprinkle with cinnamon sugar.

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Title: Lime Nut Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 1 - cup sugar
 2/3 - cup milk
 2 - Tbsp fresh lime juice
 1 - Tbsp fresh lime peel
 1/2 - cup butter or margarine, softened
 3 - eggs
 2 1/2 - cups flour
 2 - tsp baking powder
 1 - tsp salt
 3/4 - cup chopped pecans
 Lime Glaze *

   In large bowl of electric mixer, cream sugar and butter together.
 Add eggs, one at a time, beating after each addition. Combine flour,
 baking powder and salt; add to creamed mixture alternately with milk.
 Beat in lime juice and peel. Stir in pecans.
   Pour batter into greased loaf pan. Bake @ 350 degrees 50 to 60
 minutes or until wooden pick inserted in center comes out clean. Cool
 in pan 10 minutes; remove from pan and finish cooling on wire rack.
 Drizzle with Lime Glaze. Makes one loaf.

 * Lime Glaze

   Combine 1 cup powdered sugar and about 4 tsp fresh lime juice.
 Mix well.

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Title: Quick Carrot Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 1 1/2 - finely grated pared carrots
 2 - eggs
 1 - cup unsifted all-purpose flour
 3/4 - cup packed brown sugar
 1 - cup unsifted whole wheat flour
 1/4 - cup granulated sugar
 2 1/2 - tsp baking powder
 1 - tsp baking soda
 1 - tsp salt
 1 - Tbsp salad oil
 1/8 - tsp nutmeg
 1 - cup boiling water
 1 - cup chopped walnuts

   Combine the first 6 ingredients in a large bowl; set aside to cool.
 Beat eggs; stir into carrot mixture. Mix flours, baking powder, salt and
 nutmeg; blend into carrot mixture. Stir in walnuts.
   Turn into a greased 9 x 5 x 3" loaf pan. Let stand 5 minutes. Bake @
 350 degrees for 50 to 60 minutes, until cake tester inserted in center
 of bread comes out clean. Remove from pan and cool on wire rack. Wrap in
 foil or plastic wrap and let stand overnight at room temperature for
 easier slicing. Serve with butter or cream cheese.

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Title: White Wine and Cheddar Bread
Keywords: Bread1, Breads/yeast, Breads/cheese, Wine
Source: BREAD1.ZIP

 9 - cups all-purpose flour
 3/4 - lb cheddar cheese, coarsely grated, about 3 cups
 1/3 - cup sugar
 1 - Tbsp salt
 2 - pkg Rapid Rise yeast
 1 - cup water
 1 - cup white wine
 2/3 - cup milk

   Preheat oven to 375 degrees. Set aside 1 cup flour. Mix remaining
 flour and other dry ingredients, including the yeast, in a large bowl.
   Heat water and milk until hot to touch, between 125 and 130 degrees;
 stir in dry mixture. Mix in enough reserved flour to make a soft
 dough.
   On floured board, knead 8 to 10 minutes. Set in greased bowl; grease
 top of dough. Cover; let rise in a warm, draft-free place until dough
 doubled in bulk, about 40 to 45 minutes. Punch down. On floured board,
 divide into six pieces. Roll into 15" ropes. Braid three ropes for each
 loaf; seal ends. Set on greased baking sheets. Cover; let rise in warm,
 draft-free place until doubled, about 30 to 40 minutes.
   Bake 30 minutes or until done. Remove, cool on wire racks. Makes 2
 loafs.

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Title: Chocolate Date Nut Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 3/4 - cup boiling water
 1 - tsp vanilla extract
 1 - cup pitted dates, sliced
 1/4 - cup Grandma's molasses
 2 1/2 - cup all-purpose flour
 1 1/2 - tsp salt
 16 - oz pkg semisweet chocolate pieces
 1 - tsp baking powder
 4 - Tbsp (1/2 stick) margarine
 1 - tsp baking soda
 1 - egg
 1 - cup almonds, coarsely chopped
 3/4 - cup milk

   Preheat oven to 350 degrees. Grease 9 x 5" loaf pan. In small bowl,
 pour boiling water over dates; set aside. In heavy 1 qt saucepan over
 low heat, melt chocolate with margarine. In small bowl, beat egg with
 milk , vanilla and molasses just until mixed. In large bowl, mix flour
 and remaining ingredients; add dates and liquid chocolate and milk
 mixture just until blended.
   Spoon batter into loaf pan. Bake 1 hour and 10 minutes or until
 toothpick inserted in center comes out clean. Cool bread in pan on
 wire rack 10 minutes; remove from pan and finish cooling on wire rack.
 Makes 1 loaf.

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Title: Green Tomato Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 5 to 10 - medium green tomatoes
 2/3 - cup seedless raisins
 2/3 - cup boiling water
 2/3 - cup vegetable shortening
 2 2/3 - cup sugar
 4 - eggs
 3 1/3 - cups of flour
 2 - tsp baking soda
 1 1/2 - tsp salt
 1/2 - tsp baking powder
 1 - tsp cinnamon
 1 - tsp cloves
 2/3 - cup pecans or walnuts, coarsely chopped

   Peel and core green tomatoes. Discard peel and seeds. Put cut-up
 pieces through blender or food processor until smooth and creamy.
 You should have 2 cups of pulp. Soak raisins in the boiling water.
 Set aside to cool. Cream shortening and sugar in large mixing bowl
 until fluffy. Add eggs, 2 cups of tomato pulp in which they were
 soaked. Beat well. Combine flour, soda, salt, baking powder, cinnamon,
 cloves and nuts; stir to blend. Add, one cup at a time, to creamed
 mixture, stirring well after each addition. Divide batter into two
 9 x 5" greased loaf pans. Bake @ 350 degrees for 70 minutes or until
 a toothpick inserted in center comes out clean.

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Title: Date Cheese Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 8 - oz dates, finely chopped
 1 3/4 - cups flour
 1/2 - cup sugar
 1/4 - tsp salt
 1 - tsp baking soda
 1 - egg, beaten
 3/4 - cup chopped nuts

   Pour 3/4 cup boiling water over dates. Let stand for 5 minutes.
 Sift dry ingredients into a bowl. Add dates and remaining ingredients;
 mix well. Pour into greased loaf pan. Bake for 50 minutes. Cool on wire
 rack.

 Oven temperature:  350 degrees
 Pan size:  5 x 9" loaf pan
 Yield:  1 loaf

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Title: Polish Babka
Keywords: Bread1, Breads/yeast, Breads/breakfast
Source: BREAD1.ZIP

 1 - pkg active dry yeast
 1/4 - cup warm water
 3/4 - cup milk
 3/4 - cup butter or margarine
 1/2 - cup granulated sugar
 4 - eggs, at room temperature
 1 1/2 - tsp salt
 1 1/2 - tsp almond extract
 4 - cups all-purpose flour
 1 - 12 oz pkg (about 2 cups) Chuckles Jelly Rings, cut in small pieces
     with kitchen scissors dipped in warm water
 1 - cup chopped almonds
 4 - tsp milk
 1 - cup confectioner sugar
 Red food coloring, optional

   Dissolve yeast in water. Scald milk; set aside. In large mixing bowl,
 cream butter and sugar until light; add eggs, 1 at a time, until well
 blended. Beat in milk; then yeast mixture, salt and 1 tsp almond extract.
 Gradually, add flour, beating at low speed until batter is smooth. Reserve
 1/4 cup Chuckles; stir remaining Chuckles and almonds into batter. Place
 reserved Chuckles around bottom of well greased 3 quart Bundt pan to
 form a circle.
   Turn batter into pan. Cover; let rise in warm place about 1 1/2 to 2
 hours or until batter is 1/2" from top of pan. Bake @ 375 degrees, 35 to
 40 minutes or until done. Cool 5 minutes; remove from pan. Cool on rack.
 Stir together milk, 1/2 tsp almond extract and sugar for icing; if
 desired, tint with food coloring. Drizzle icing over bread. Makes 12
 slices.

 Note:  Other recipes use grated peel of 1/2 orange and 1/2 lemon plus
       1 cup raisins instead of Chuckles.

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Title: Greek Easter Bread
Keywords: Bread1, Breads/yeast, Greek/bread
Source: BREAD1.ZIP

 3/4 - cup plus 2 Tbsp warm milk (110 degrees)
 1/4 - cup sugar
 2 - pkg active dry yeast
 8 - cups all-purpose flour
 Pinch salt
 Grated peel of 1 orange
 1 - cup warm water
 1/3 - cup sesame seeds
 5 - eggs, hard cooked
 Red food coloring
 1 - egg yolk, beaten

   Put warm milk into medium bowl; stir in 1 tsp sugar. Sprinkle yeast
 over milk mixture. Let stand 5 minutes or until surface is frothy. Stir
 gently to moisten and dry particles remaining on top. Sift in 1 cup
 flour and remaining sugar. Stir well. Cover; let stand in warm place
 overnight.
   Oil baking sheet. Sift remaining flour and salt into large bowl. Make
 well in center; add yeast mixture and orange peel. Gradually, stir in
 water; mix to a dough. On floured surface, knead dough at least 10 minutes
 until smooth and elastic. Shape 2/3 of dough into long loaf 2" high.
 Place on oiled baking sheet. Make 2 thin rolls, the length of the loaf
 from remaining dough. Roll in sesame seeds; twist and place around edge
 of loaf. Brush eggs with red food coloring; let dry. Press dried eggs into
 loaf in upright position. Brush loaf with egg yolk; sprinkle with sesame
 seeds. Cover; let stand in warm place 1 hour. Preheat oven to 375 degrees.
   Bake 40 to 50 minutes or until loaf sounds hollow when tapped on
 underside. Cool on rack.

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Title: Russian Kulick
Keywords: Bread1, Breads/yeast, Breads/fruit
Source: BREAD1.ZIP

 5 3/4 to 6 1/2 - cups all-purpose flour
 2 - pkg Red Star Quick-Rise Yeast
 1/2 - cup sugar
 2 - tsp salt
 1 1/4 - cups buttermilk
 1/2 - cup water
 1/2 - cup butter or margarine
 1 - tsp vanilla
 2 - eggs
 2/3 - cup raisins
 2/3 - chopped almonds

   In large mixer bowl, combine 2 1/2 cups flour, yeast, sugar and salt; mix
 well. In saucepan, heat buttermilk, water and butter until very warm (120
 to 130 degrees; butter does not need to melt). Add to flour mixture. Add
 vanilla and eggs. Blend at low speed until moistened ; beat 3 minutes at
 medium speed. By hand, gradually, stir in raisins, chopped almonds and
 enough remaining flour to make soft dough. Knead on floured surface
 until smooth and elastic, 5 to 8 minutes.
   Divide dough into 3 equal parts. Shape each third into smooth ball.
 Place in greased 1 lb coffee cans. Cover; let rise in warm place until
 double, about 30 minutes. Bake @ 375 degrees 30 to 35 minutes until
 golden brown. If too dark, cover loosely with foil last 5 to 10 minutes
 of baking. Remove from cans; cool. Drizzle with powdered sugar glaze and
 garnish with candies, if desired. Makes 3 loaves.

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-Begin Recipe Export-

Title: Cheese Bread Ring
Keywords: Bread1, Breads/Italian, Italian/bread
Source: BREAD1.ZIP

 1 - cup shredded Mozzarella cheese
 1/3 - cup olive oil
 1/4 - cup chopped parsley
 2 - Tbsp minced onion
 2 - Tbsp grated Parmesan cheese
 1 - small clove garlic, minced
 1/4 - tsp basil, crushed
 1 - long ring-style Italian bread or use standard long loaf

   In bowl, combine Mozzarella, olive oil, parsley, minced onion, Parmesan,
 garlic and basil. Blend well.
   Cut bread into 1" slices, cutting almost through to bottom. Spread
 cheese filling between slices. Bake @ 350 degrees for 10 minutes or
 until bread is heated and cheese is melted. Serves 8.

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-Begin Recipe Export-

Title: Italian Easter Cresha
Keywords: Bread1, Breads/Italian, Italian/bread
Source: BREAD1.ZIP

 2 - large cakes (2 oz each) compressed yeast
 1 3/4 - cups lukewarm water ( 80 to 90 degrees)
 12 or more - cups flour
 1 - lb grated Romano cheese
 2 - tsp ground allspice
 4 - tsp ground cinnamon
 4 - tsp ground nutmeg
 2 - tsp salt
 4 - tsp coarsely ground black pepper
 12 - eggs, beaten
 1 - cup (2 sticks) margarine, melted and cooled
 1 - cup cooking oil

   In bowl, crumble yeast into water. Set aside to dissolve. In large
 mixing bowl, combine 12 cups of the flour with cheese, allspice, cinnamon
 nutmeg, salt and pepper. Make well in center of flour mixture. Pour beaten
 eggs, margarine, oil and yeast mixture into well. Mix well. If dough seems
 too sticky to handle, add more flour.
   Turn dough on floured surface. Knead at least 5 minutes. Return to bowl
 cover tightly. (Dough can be placed in plastic bowl with airtight cover. )
 let rise in warm place until doubled, about 2 hours. (Dough is heavy and
 takes longer than usual to rise. )
   Punch dough down; divide into 4 equal parts. Shape into loaves; place in
 4 well- oiled 9 x 5 x 3" loaf pans. Cover with cloth. Let rise in warm
 place until dough reaches top of pans, about 2 hours. Bake @ 350 degrees
 1 hour. Remove from pans, immediately, and place on cooling rack. Makes 4
 loaves.

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Title: Long John Silver Easy Hush Puppies
Keywords: Bread1, Breads/misc, Hush puppies
Source: BREAD1.ZIP

 2/3 - cup beer
 1/3 - cup lemon juice
 1 - egg
 1/2 - cup Bisquick
 1/2 - cup self-rising flour

   In 1 1/2 quart mixing bowl, using wire whisk, whip ingredients until
 smooth, adding as listed. Remove 1/2 cup of batter. Set remaining batter
 aside temporarily, while you prepare the center part of the hush puppies.

 1/2 - cup Bisquick
 2 - Tbsp dry minced onion
 1 - tsp onion salt
 1/2 - tsp season salt
 1/4 - tsp pepper
 1/2 - cup self-rising flour

   Combine the 1/2 cup of prepared batter with the 1/2 cup Bisquick,
 minced onion, onion salt, season salt and pepper, stirring with spoon
 until smooth, thick and sticky.
   Place the 1/2 cup self-rising flour into soup or cereal bowl. With
 measuring teaspoon, measure out spoonful of thick sticky mixture and
 drop into bowl of self-rising flour, coating it lightly. Place on cookie
 sheet until you have shaped and flour-coated all the dough mixture.
   Heat 1 pint of oil @ 385 to 400 degrees. Quickly, lift 1 flour-coated
 spoonful dough with 3 tine fork into first batter mixture in 1 1/2
 quart bowl that you set aside earlier. Coat each spoonful of the flour-
 coated dough, evenly but lightly, and quickly drop into the hot oil,
 frying only a few at a time. Do not crowd them while frying.
   Turn to brown all sides. When golden brown, about 4 to 5 minutes, lift
 out with slotted spoon to drain on paper towel. Dust in salt to taste
 while hot and serve at once with fish and chips. Serves 4.

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-Begin Recipe Export-

Title: Oatmeal Bread
Keywords: Bread1, Breads/oat
Source: BREAD1.ZIP

 1 - cup oatmeal
 1 - Tbsp soft margarine
 2 - cup boiling water
 1/4 - cup lukewarm water
 1 - pkg active dry yeast
 1/2 - cup molasses
 1 1/2 - tsp salt
 5 - cups flour

   Combine oatmeal, margarine and boiling water. Let stand for one
 hour. Dissolve yeast in water. Let sit for 5 to 10 minutes; add
 molasses and salt and mix thoroughly. Add to oatmeal mixture. Stir
 in flour to make a stiff, sticky dough. Turn into greased bowl;
 cover. Let rise in a warm place until doubled in bulk. Punch down;
 allow to rest. Divide in half; shape into two loaves. Place in
 greased 8 x 4" loaf pans. Let rise for 45 minutes to one hour or
 until almost to top of pan. Bake in a 350 degree oven for 45 to 50
 minutes. Makes two loaves.

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Title: Whole Wheat Potato Bread
Keywords: Bread1, Breads/wheat, Breads/potato
Source: BREAD1.ZIP

 2 - pkg dry yeast
 1/2 - cup lukewarm water
 2 - medium potatoes, peeled and coarsely shredded
 3 - cups buttermilk
 4 - tsp salt
 5 - cups stoneground whole wheat flour
 5 - cups unbleached flour

   Sprinkle the yeast over warm water and allow to proof. Put potatoes
 in a saucepan with 1 cup of the buttermilk and cook over a low heat
 until potatoes are tender; allow to cool.
   In a large mixing bowl, combine yeast, cooled potato mixture, the
 remaining buttermilk and the salt. Mix well, then stir in flours, one
 cup at a time, retaining 1 cup of the unbleached  flour for kneading.
 Mix well (dough will be stiff), then turn out on a floured board for
 kneading. You will want to take 8 to 10 minutes to knead this down to
 elasticity.
   Gather dough into a ball and put in a well-oiled bowl. Cover and put
 in a warm dark place to rise until doubled in bulk. Punch down dough and
 knead again for several minutes. Then, shape into two round loaves. Place
 on buttered cookie sheet and cover. Let rise again until doubled in
 bulk. Then, bake in a preheated 375 degree oven for 30 to 40 minutes or
 until nicely browned. Makes 2 loaves.

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Title: Egg Bread
Keywords: Bread1, Breads/yeast
Source: BREAD1.ZIP

 1/2 - cup softened butter
 1 1/2 - cups milk
 2 - pkg dry yeast
 5 1/2 - cup unbleached flour
 3 - Tbsp sugar
 2 - tsp salt
 2 - eggs
 1 - egg white
 1 - Tbsp water
 Poppy seeds

   Heat butter and milk in a saucepan until butter melts, then allow to
 cool to lukewarm. Combine yeast, flour, sugar and salt in a bowl. Mix well.
 When milk and butter are cooled, beat in 2 eggs and add mixture to flour
 mixture, a little at a time, beating well, after each addition. Dough will
 be quite stiff. Turn onto a floured board; knead for 5 minutes.
   Put in a well-oiled bowl; cover and let rise in a warm place until
 double in bulk. Punch down and shape into 2 loaves. Mix egg white with
 water and brush tops of loaves with mixture. Sprinkle with poppy seeds.
 Place in well-greased 9"x 5" bread pans; cover and let rise again for 40
 minutes. Bake in a preheated 375 degree oven for 30 to 40 minutes or
 until golden brown and hollow to a tap on the top of the loaf. Makes 2
 loaves.

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Title: Maize's Pasties
Keywords: Bread1, Hamburger, Main dish
Source: BREAD1.ZIP

 FILLING:
 1 - lb lean ground beef
 1 - carrot
 2 or 3 - onions
 Salt, pepper
 1 - lb potatoes
 1 - small turnip or rutabaga
 PASTRY:
 2 - cups self-rising flour
 1/3 - cup water
 1/2 - lb margarine
 1 - pinch salt

 For  Filling:   Chop finely or mince all vegetables. Add to meat. Mix
 thoroughly; add salt and pepper.

 For Pastry:   Sift flour and salt; rub in margarine until mixture looks
 like bread crumbs. Mix in water gradually, stirring with wooden spoon
 until dough makes stiff ball. if in doubt, it is better that the dough is
 a little moist than dry. Turn on to floured board and knead lightly. Cut
 into 12 pieces; knead into rounds.
   Roll out each round as thin as possible so that dough may be lifted
 and shaped without breaking. Spoon meat mixture into center of each
 piece of dough, then with wet finger moisten edges of each dough round.
 Lift pastry up from sides, bringing into center; pinch together all
 across the top. Begin at center and work toward the outside.
   Place pasties on greased cookie tray. Paint with egg or milk; then
 prick tops with fork. Bake 1/2 to 3/4 hour @ 350 to 400 degrees.

 Note: Instead of pinching together at the top, sometimes the mixture is
 placed on one side of the round and the other half folded all the way
 over and pinched around the edge, making a kind of half-circle shape.

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Title: Elsie's Scones
Keywords: Bread1, Scones
Source: BREAD1.ZIP

 1 - cup self-rising flour
 1 - cup whole wheat flour
 1 - tsp sugar
 3 to 4 - oz butter
 Water

 Sift flour and sugar into basin; rub butter into mixture until
 consistency of oatmeal. Add water and mix until soft dough is
 obtained. Tip out onto board; knead well. Roll out to about 1"
 thick; cut into circles. Place on greased cookie tray; bake 10
 minutes @ 400 degrees. Wrap loosely in light cloth to cool. Serve
 warm, if possible.

 Australians like them just with plain butter when served hot. If
 cool, they are the number one item for an afternoon tea. In this
 case, serve in wicker basket and allow guests to open cloth to
 retrieve scone.

 Provide whipped cream and a range of jellies and preserves for
 toppings, if guests are seated at table. Otherwise, break scones in
 half and add toppings. Do not butter, if you top with preserves and
 whipped cream.

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Title: Vanilla Glazed Doughnuts
Keywords: Bread1, Donuts
Source: BREAD1.ZIP

 1 - pkg active dry yeast
 1/4 - tsp sugar
 1/4 - cup warm water (105 to 115 degrees)
 1 - tsp salt
 1 - egg
 3 to 3 1/2 - cups sifted flour
 3/4 - cup milk
 1/4 - cup vegetable oil
 3 - Tbsp sugar
 1/3 - cup jelly, jam or preserves (raspberry, strawberry, grape or apricot)
 1 - egg white
 About 1 qt vegetable oil
 1 1/2 - cup sifted confectioners sugar
 1 - tsp vanilla
 2 - Tbsp milk

   In large bowl, sprinkle yeast and 1/4 tsp sugar over warm water; stir
 until dissolved. Add salt, egg, 1 1/2 cups flour, 3/4 cup milk, 1/4 cup oil
 and 3 Tbsp sugar. Using mixer at medium speed, beat 2 minutes. Stir in
 enough additional flour to make a soft dough. Turn out dough onto lightly
 floured surface. Knead until smooth and elastic, about 5 minutes.
   Place in greased large bowl, turning over dough so that top is greased.
 Cover with towel and let rise in warm place until doubled, about 1 hour.
   Punch down dough. Cover and let rest 10 minutes. On lightly floured
 surface with floured rolling pin, roll out dough to 1/2" thickness. With
 floured 3" biscuit cutter, cut dough into 28 circles. Place 14 circles on
 lightly floured baking sheet.
   Spoon 1 tsp jelly in corner of each circle. Brush edge of each circle
 with egg white. Top each circle with another circle. Press edges of circle
 together to seal. Cover and let rise until doubled, about 1 hour.
   During last 10 minutes of rising time, in a 4 qt Dutch oven over medium
 heat, heat 1" oil to 365 degrees on deep fat thermometer. Using metal
 spatula, carefully, lift and slide 5 doughnuts into hot oil. Fry, turning
 once, 3 minutes or until golden brown on both sides. Remove and drain on
 paper towels. Repeat with remaining doughnuts. In small bowl, stir
 confectioners sugar, vanilla and 2 Tbsp milk until smooth. Frost tops
 of doughnuts with sugar mixture. Serve warm. Makes 14 servings.

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Title: Zucchini Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 3 - cups flour
 1 1/2 - cups sugar
 1 - tsp cinnamon
 1 - tsp salt
 1 - tsp baking soda
 2 - cups shredded unpeeled zucchini
 1 - cup chopped nuts
 1 - cup raisins or dates
 3 - eggs
 1 - cup oil

   In a large bowl, stir together flour, sugar, cinnamon, salt, baking
 powder, soda, zucchini, nuts and raisins. In another bowl, beat eggs and
 oil. Pour over flour mixture and stir until moistened. Turn into a
 greased 9 x 5 x 3" loaf pan. Bake in 350 degree oven 1 hour 30 minutes
 or until a tester inserted in center comes out clean. Cool in pan 10
 minutes, invert on rack, turn top side up and cool completely.

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Title: Buttery Hot Bread
Keywords: Bread1, Breads/misc
Source: BREAD1.ZIP

 1 - 1 lb loaf white bread
 1/4 - cup butter or margarine, softened

   Spread bread slices on one side with butter; put back in shape of
 loaf. Cut in lengthwise halves and tie with string.
   Wrap loaf in foil and heat in moderate 375 degree oven 20 to 25
 minutes. Unwrap, cut and remove string. Serve piping hot.

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Title: Hobo Bread
Keywords: Bread1, Breads/misc
Source: BREAD1.ZIP

 ??? Missing baking powder/soda
 2 - cup raisins
 2 - cups boiling water
 2 - cups sugar
 4 - cups flour
 1/2 - tsp salt
 1/4 - cup oil

   Combine raisins and water and let stand over night. Combine all
 ingredients and bake in 3 one pound coffee cans, well greased and
 floured, for 1 hour and 10 minutes @ 350 degrees.

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Title: Swedish Rye Bread
Keywords: Bread1, Breads/rye
Source: BREAD1.ZIP

 3 1/2 - cups white flour
 1 - heaped cup rye flour
 1 1/2 - cups milk, scalded and cooled
 1/4 - cup sugar
 1 1/2 - tsp salt
 1/2 - cup shortening, melted and cooled
 1 - yeast cake (or 1 pkg dry yeast) dissolved in 1/8 cup lukewarm water
 Grated orange peel or 1/4 - tsp fennel seed

   Mix and place in cold oven in the evening. Form into 2 or 3 loaves next
 morning. Let rise about 3/4 hour in a warm place. Bake @ 375 degrees for
 45 minutes.

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Title: Lemon Blueberry Bread
Keywords: Bread1, Breads/quick, Blueberries
Source: BREAD1.ZIP

 1/3 - cup butter, melted
 1 - cup sugar
 3 - Tbsp fresh lemon juice
 2 - eggs
 1 1/2 - cups sifted flour
 1 - tsp baking powder
 1 - tsp salt
 1/2 - cup milk
 1 - cup blueberries, tossed with flour to coat
 2 - Tbsp grated lemon rind
 1/2 - cup chopped walnuts, optional

   Preheat oven to 350 degrees. Grease and flour 9 x 5 x 3" loaf pan.
 In a large bowl, mix butter, sugar and lemon juice. Beat in egg. In
 another bowl, sift together, baking powder and salt. Add flour mixture
 to butter mixture, alternately with the milk, stirring just enough to
 blend. Stir in blueberries, grated rind and nuts. Pour batter into
 greased and flour loaf pan.
   Bake for about an hour and 10 minutes. Cool and store, foil wrapped,
 for 1 day before slicing.

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Title: Pumpkin Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 BEAT TOGETHER:
 1 - cup sugar
 1/3 - cup dark molasses
 1/2 - cup vegetable oil
 2 - eggs
 1/2 - tsp salt
 ADD:
 1 - cup pumpkin puree
 1 2/3 - cups flour
 1/2 - tsp nutmeg
 1/2 - tsp cinnamon
 1/2 - tsp ground cloves
 1 - Tbsp grated orange rind
 1 - tsp baking soda
 1/4 - tsp baking powder
 1/2 - cup coarsely chopped walnuts
 1/2 - cup raisins

   Mix just until all ingredients are blended and moist. Bake in a
 lightly oiled 5 x 9" loaf pan for 1 1/2 hours @ 350 degrees. Let bread
 cool for 1/2 hour before removing it from pan.

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Title: Breakfast Bacon Nut Bread
Keywords: Bread1, Breakfast, Brunch
Source: BREAD1.ZIP

   Toast a slice of fruit nut bread such as banana nut or date nut.
 Spread 1 Tbsp honey on toasted bread. Top with 3 slices bacon and
 1 slice pineapple. Broil 1 to 2 minutes to heat pineapple.

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Title: Apple Nut Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 1/3 - cup brown sugar
 2/3 - cup salad oil
 1 - egg
 1 - cup sour milk
 1 - tsp baking soda
 1 - tsp salt
 1 - tsp vanilla
 1 - tsp cinnamon
 2 1/2 - cups flour
 1 1/2 - cups diced apples
 1/3 - cup chopped nuts

   Stir ingredients together in order listed. Pour into 2 greased 8"
 loaf pans; sprinkle with 1/2 cup sugar mixed with 1 Tbsp melted
 butter. Bake @ 350 degrees for 60 minutes or until done.

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Title: Holiday Date Bread
Keywords: Bread1, Breads/fruit
Source: BREAD1.ZIP

 6 1/2 to 7 - cups all-purpose flour
 2 - pkg (8 oz) chopped dates, pitted and finely snipped
 1 - cup wheat germ
 1/4 - cup sugar
 2 - eggs, at room temperature
 2 - pkg active dry yeast
 2 - tsp salt
 1 - cup milk
 1 - cup orange juice
 2 - tsp cinnamon
 1 - cup water
 1 - egg white, lightly beaten with 1 Tbsp water
 1/2 - cup 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.

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Title: Cranberry Bread
Keywords: Bread1, Breads/quick, Cranberries
Source: BREAD1.ZIP

 2 - cups sifted flour
 1 - cup sugar
 1/4 - tsp salt
 1/2 - tsp soda
 1 1/2 - tsp baking powder
 1 - egg
 1/2 - cup orange juice
 2 - Tbsp melted butter
 2 - Tbsp hot water
 1/2 - cup nuts
 1 1/2 - cups cranberries (may be chopped)

   Sift first 5 ingredients together; set aside. Beat egg; add orange juice
 and melted butter. Mix with flour mixture. Add hot water, nuts and
 cranberries that have been cut in half. Bake @ 350 degrees for 1 hour
 and 10 minutes in a 9 x 5 x 3" loaf pan. Wrap while hot. May be frozen
 for long keeping.

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Title: Aunt Jane Apple Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 1 1/2 - cups sugar
 1 - cup oil
 2 - eggs
 3 - cups flour
 1 - tsp baking soda
 1 - tsp salt
 1 - tsp cinnamon
 Dash of nutmeg
 2 - tsp vanilla
 3 - cups chopped apples (Macintosh work best) sauteed in butter
 1 - cup chopped nuts

   Beat together sugar, oil and eggs. Sift together flour, soda, salt,
 cinnamon and nutmeg. Combine sugar and flour mixtures and add
 remaining ingredients. Bake @ 325 degrees for 1 hour. Makes 2 loaves.

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Title: Best Banana Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 1/2 - cup oats
 1/4 - cup plain yogurt or buttermilk
 3 - bananas (to make about 1 cup puree)
 1/2 - cup butter
 1/2 - cup brown sugar
 1 - tsp vanilla
 2 - eggs
 2 - tsp baking powder
 1 - tsp baking soda
 1 - cup all-purpose flour
 1 - cup whole wheat flour
 1/2 - cup raisins, optional
 1/2 - cup chopped walnuts

   Generously grease a 9 x 5" bread pan. Preheat oven to 350 degrees.
 In a food processor or blender, blend oats until fine. Combine in
 bowl with yogurt and mashed banana pulp. Set aside.
   Cream butter and sugar. Add vanilla and beat. Add eggs and beat
 again. Add banana mixture and beat. Add baking powder, baking soda and
 flours to batter and stir to combine. Add raisins, if desired, and
 walnuts. Stir several times. Spoon batter into pan. Bake for 55 minutes.

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Title: Blushing Tomato Bread
Keywords: Bread1, Breads/misc
Source: BREAD1.ZIP

 1/2 - cup warm water
 1/4 - cup plus 1 tsp sugar
 1/4 - tsp ground ginger
 2 - pkg active dry yeast
 1 1/2 - cups tomato juice, warmed
 6 - cups unsifted flour
 1/4 - cup butter or margarine, softened
 1 - tsp salt

   In small bowl, combine water, 1 tsp sugar, ginger and yeast. Let stand
 Let stand until bubbly. In large bowl, combine tomato juice, 1/4 cup
 sugar and 2 cups flour. Add yeast mixture, beat well. Stir in butter and
 salt. Add  3  cups  flour; stir until  thoroughly  blended. Stir  in
 remaining
 flour. Turn dough onto well-floured board; knead until smooth and satiny.
 Return dough on bowl; brush top with butter. Cover and let rise 30 to 40
 minutes or until doubled. Punch down; divide in half. Shape into two 14"
 loaves. Place on greased baking sheets. Cut diagonal slashes on top.
 Brush with butter; cover and let rise again until doubled in size.
 Preheat oven to 350 degrees. Bake 40 to 50 minutes or until
 lightly browned. Transfer loaves to wire racks. Cool. Makes 2 loaves.

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Title: Potato Bread
Keywords: Bread1, Breads/potato
Source: BREAD1.ZIP

 3 1/2 - cups all purpose flour
 2/3 - cup mashed potatoes, at room temperature
 2 - Tbsp sugar
 1 1/2 - tsp salt
 1 - pkg yeast
 3/4 - cup milk
 1/4 - cup water
 2 - Tbsp margarine or butter
 1 - egg white
 1 - Tbsp cold water
 Cornmeal

   Set aside 1 cup flour. In large bowl, mix remaining flour, mashed
 potato, sugar, salt and yeast. In saucepan, over low heat, heat milk,
 water, and margarine until hot to touch (120 to 130 degrees); stir
 in dry mixture. Mix in only enough reserved flour to make soft dough.
 On lightly floured surface, knead 4 minutes.
   Roll dough to 16 by 8" rectangle; roll up from long edge as for jelly
 roll; seal seam and end. Place on greased baking sheet, sprinkled with
 cornmeal, cover. Place large shallow pan on counter; half fill with
 boiling water. Place baking sheet over pan; let dough rise 20 minutes.
   Cut 3 slashes on top of loaf. Beat egg white and cold water; brush on
 loaf. Sprinkle with cornmeal. Bake @ 400 degrees for 25 minutes or until
 done. Remove from baking sheet; cool on wire rack. Makes 1 loaf.

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Title: Rhubarb Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 1 1/2 - cups diced rhubarb stalks
 1 - cup sugar
 3/4 - cup butter
 1 - cup brown sugar
 4 - eggs
 2 1/2 - cups all-purpose flour
 1 - tsp baking soda
 1 - tsp baking powder
 1 - cup milk
 1 - tsp vinegar
 1 - tsp vanilla extract
 1 - cup chopped nuts

   Sprinkle the sugar over the rhubarb; set aside. Cream the butter
 with the brown sugar and beat in the eggs until mixture is light and
 fluffy. Mix the flour with the baking soda and baking powder; set
 aside. Add vinegar to milk and let stand for 10 minutes; set aside.
 Add flour and milk, alternately, to the egg mixture. Stir in
 vanilla, nuts and rhubarb. Pour into two greased 9 x 5 x 3" loaf
 pans. Bake @ 325 degrees for 45 to 60 minutes. Turn out on a rack to
 cool.

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Title: Old Fashion White Bread
Keywords: Bread1, Breads/yeast
Source: BREAD1.ZIP

 2 1/4 - cups milk
 3 - Tbsp butter or margarine
 3 - cups all-purpose flour
 2 - 1/4 oz pkg active dry yeast
 2 - Tbsp sugar
 2 - tsp salt
 2 3/4 to 3 1/4 - cups all-purpose flour

   Heat milk and butter to 120 degrees. Assemble Doughmaker. In large
 bowl, combine 3 cups yeast, sugar, salt and warmed mixture. Mix with
 Doughmaker at highest speed for 3 minutes(It may be necessary to
 scrape side of bowl with rubber scraper and rotate bowl slightly by
 hand. )Add 2 3/4 cups flour and continue kneading 3 more minutes. If
 dough is sticky, knead enough or remaining 1/2 cup flour to form a
 stiff dough. Place dough in greased bowl, turning once to grease top.
 Cover and let rise in warm place until doubled in size, about 1 hour.
 Punch down and divide into 2 equal parts. Shape each portion into a
 smooth ball, cover and let rise 10 minutes. Shape into loaves and place
 in 2 greased 9 x 5 x 3" pans. Cover and let rise in warm place until
 doubled in size, about 45 minutes. Bake in preheated 375 degree oven 10
 minutes. Reduce heat to 350 degrees and continue to bake 30 to 35
 minutes. Remove from pans to cool on wire rack. Makes 2 loaves.

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Title: Lemon Poppy Seed Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 1/2 - cup milk
 1 - Tbsp poppy seed
 2 - cups flour
 1 - Tbsp baking powder
 1 - tsp salt
 2/3 - cup shortening
 3/4 - cup sugar
 2 - eggs
 1 - Tbsp lemon rind

   Combine milk and poppy seed. Sift dry ingredients together; cream
 shortening and sugar. Beat in eggs and rind; add flour and milk,
 alternately. Beat well. bake in a 8 1/2 x 4 1/2" pan for 70 minutes
 @ 350 degrees.

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-Begin Recipe Export-

Title: Poppy Seed Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 3 - eggs
 1 1/2 - cups milk
 1 1/2 - cups vegetable oil
 1 1/2 - tsp vanilla extract
 1 1/2 - tsp butter flavoring
 1 1/2 - tsp almond extract
 3 - cups flour
 2 1/4 - cups sugar
 1 - Tbsp anise seed
 1 1/2 - tsp salt
 1 1/2 - Tbsp poppy seed
 1 1/2 - tsp baking powder
 GLAZE TOPPING:
 1/4 - cup orange or lemon juice
 1/2 - tsp almond extract
 3/4 - cup sugar
 1/2 - tsp vanilla

   In a large bowl, blend first 8 ingredients on low speed. Add remaining
 ingredients (not glaze); mix well, beating 2 minutes. Pour into 2 greased
 bread pans. Bake @ 350 degrees for 1 hour. While baking, mix Glaze Topping.
   When bread is done, remove from oven but leave in pans. Poke hole in
 top with cake tester or toothpick. Brush top of breads with glaze topping
 at intervals so glaze builds up. As bread cools, topping becomes crusted
 and sugary.

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-Begin Recipe Export-

Title: Poppy Seed Quick Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 3 - cups all-purpose flour
 1 - tsp salt
 3 1/2 - tsp baking powder
 1/2 - cup poppy seeds
 3/4 - cup sugar
 2 - eggs
 1/4 - cup vegetable oil
 1 1/2 - cups milk
 Juice and finely grated rind of 1 lemon

   Heat oven to 350 degrees. Place sifted flour in bowl with dry
 ingredients; stir to blend. Beat eggs with oil, milk, lemon juice and
 rind; add to dry ingredients. Beat 30 strokes, scraping down sides of
 bowl often, until batter is smooth. Scrape into buttered 9 x 5 x 3"
 loaf pan; bake 1 hour and 10 minutes or until tester inserted in
 center comes out clean. Cool bread in pan 20 minutes before turning
 out on rack to complete cooling.

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-Begin Recipe Export-

Title: Crusty Honey Whole Wheat Bread
Keywords: Bread1, Breads/wheat
Source: BREAD1.ZIP

 1 - cup milk
 1 - cup water
 1/2 - cup honey
 3 - Tbsp butter or margarine
 2 - cups all-purpose flour
 1 - cup whole wheat flour
 2 - pkg (1/4 oz) active dry yeast
 1 - egg
 1 - Tbsp salt
 1 1/2 - cups whole wheat flour
 1 1/2 to 2 - cups all-purpose flour

   Heat milk, water, honey and butter to 120 degrees. Using doughmaker,
 mix at high speed for 3 minutes, in a large bowl, combine 2 cups
 all-purpose flour, 1 cup whole wheat flour, yeast, egg, salt and warmed
 milk. It may be necessary to scrape bowl sides with a rubber spatula.
 Add whole wheat flour and 1 1/2 cups all-purpose flour and continue
 kneading 3 more minutes. If dough is sticky, knead in enough of remaining
 1/2 cup all-purpose flour to form a stiff dough. Place dough in a
 greased bowl, turning once to grease top. Cover and let rise in a warm
 place until doubled, about 1 hour. Punch down and divide into 2 equal
 parts. Shape into loaves and place in 2 greased 9 x 5 x 3" pans. Cover
 and let rise in warm place until doubled, about 1 1/2 hours. Bake in
 preheated 375 degree oven 10 minutes. Reduce heat to 350 degrees and
 continue to bake 30 to 35 minutes. Remove from pans and let cool on
 wire rack. Yield: 2 loaves.

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-Begin Recipe Export-

Title: Beet Nut Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 3/4 - cup shortening
 1 - cup sugar
 4 - eggs
 2 - tsp vanilla
 2 - cups shredded beets
 3 - cups flour
 2 - tsp baking powder
 1 - tsp EACH: salt, baking soda
 1/2 - tsp cinnamon
 1/4 - tsp ground nutmeg
 1 - cup chopped nuts

   Beat shortening and sugar until light and fluffy. Blend in eggs and
 vanilla. Stir in beets. Add combined dry ingredients; mix well. Stir in
 nuts. Pour into greased and floured 9 x 5" loaf pan. Bake @ 350 degrees
 for 60 to 70 minutes or until wooden toothpick inserted in center
 comes out clean. Cool 10 minutes; remove from pan. Makes 1 loaf.

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-Begin Recipe Export-

Title: Country Gingerbread Dough
Keywords: Bread1, Gingerbread, Cookies/spice
Source: BREAD1.ZIP

 1 - cup butter or margarine, softened
 3/4 -cup dark brown sugar, firmly packed
 2 - cups all-purpose flour
 1 - cup whole-wheat flour
 1 - Tbsp ground cinnamon
 2 - tsp ground ginger
 1 1/2 - tsp baking soda
 1 - tsp ground cloves

 In a large bowl with electric mixer at medium speed, beat butter
 and sugar until light and fluffy. In medium size bowl, combine
 remaining ingredients; mix well. With mixer at low speed, add flour
 mixture and 1/3 cup water to butter mixture, alternating flour and
 water, and beginning and ending with flour mixture; beat only until
 just blended. If dough is too stiff, beat in up to 3 tablespoons
 additional water. Shape dough into ball; wrap in plastic wrap;
 refrigerate at least 1 hour or up to 24 hours. Shape and bake in
 individual recipes.

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Title: Soft Ginger Chewies
Keywords: Bread1, Gingerbread, Cookies/spice
Source: BREAD1.ZIP

 Prepare Country Gingerbread Dough, recipe above, beating in 1/2
 cup molasses along with brown sugar; beat in 2 large eggs, one
 at a time; omit water; beat in flour all at once. Refrigerate as
 directed. Heat oven to 375 degrees. Remove dough from refrigerator;
 shape into 1 1/4" balls. Roll balls in granulated sugar to coat
 evenly; place 2" apart on lightly greased cookie sheets. Bake 10
 to 12 minutes until just firm. Remove to wire racks to cool. Makes
 about 5 dozen.

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Title: Orange Almond Gingerbread Pinwheels
Keywords: Bread1, Gingerbread, Cookies/spice
Source: BREAD1.ZIP

 Prepare and refrigerate Country Gingerbread Dough, recipe above.
 Heat oven to 350 degrees. In a small bowl, stir 1/2 cup finely
 chopped blanched almonds into 1/2 cup orange marmalade; set
 aside. Remove dough from refrigerator, divide into 4 equal pieces.
 Working with one piece at a time, and keeping remainder
 refrigerated, roll out dough on lightly floured surface into 9"
 square; trim edges to even square. Cut dough into 3" squares;
 carefully transfer to lightly greased cookie sheet, spacing about
 1" apart. With tip of sharp knife, make cut 1 1/2" long from each
 corner of each square toward center. Place 1 heaping teaspoon
 marmalade filling in center of each square; fold every other
 point up over filling, to form a pinwheel; press points gently
 to seal. Repeat procedure with remaining dough and filling. Bake
 8 to 10 minutes until edges of pinwheel are lightly colored.
 Cool on cookie sheets 2 to 3 minutes; using wide metal spatula,
 remove pinwheels to wire racks to cool completely. Makes 3 dozen.

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Title: Gingerbread Wreath
Keywords: Bread1, Gingerbread, Cookies/spice
Source: BREAD1.ZIP

 Prepare and refrigerate County Gingerbread Dough, recipe above.
 Heat oven to 375 degrees. Remove dough from refrigerator; divide
 into 4 equal parts. Working with one piece at a time, and keeping
 remainder refrigerated, roll out dough on lightly floured surface
 to 1/8" thickness. Using lightly floured 3" doughnut cutter, cut
 out dough; reroll and cut out scraps. Carefully transfer cookies to
 lightly greased cookie sheet, spacing about 3/4" apart; just before
 baking, prick cookies decoratively with fork. Bake 8 to 10 minutes
 until edges are lightly colored. Remove to wire racks to cool.
 Repeat procedure with remaining dough. To make wreath: Arrange from
 12 to 20 cookies in overlapping circle on decorative platter or
 board; number of cookies used depends on size of platter. Thread
 1" wide ribbon through center holes of cookies, leaving about 8"
 on each end for bow. Makes about 7 dozen cookies or enough for 4
 to 7 wreaths. Note: Plain, round 3" cutter or drinking glass may be
 used as doughnut cutter. Try bottle cap or thimble to cut out
 center circles.

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Title: Gingerbread Cutouts
Keywords: Bread1, Gingerbread, Cookies/spice
Source: BREAD1.ZIP

 Prepare dough and bake as for Gingerbread Wreath, recipe above,
 using fancy shaped cookie cutters(hearts, leaves, diamonds) to
 cut out dough. When all cookies are baked and cooled, spoon
 Decorators' Frosting, recipe below, into pastry bag fitted with
 writing tip. Pipe frosting around edges of cookies and in patterns
 as desired; let stand about 30 minutes until frosting is set. Makes
 5 to 6 dozen.

 DECORATORS' FROSTING: In medium size bowl with wooden spoon, stir
 1 3/4 cups confectioners' sugar into white of 1 large egg until
 blended and smooth.

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Title: Lemon Filled Ginger Snowflakes
Keywords: Bread1, Gingerbread, Cookies/spice
Source: BREAD1.ZIP

 Prepare dough and bake as for Gingerbread Wreath, recipe above,
 using 2" snowflake cookie cutter to cut out dough. Cool cookies
 as directed. To Prepare Filling:  In medium size bowl with electric
 mixer at high speed, beat one 3 ounce package cream cheese and 2
 tablespoons butter or margarine, both at room temperature, until
 light and fluffy; beat in 2 teaspoons grated lemon peel. Reduce
 speed to low; gradually beat in 1 cup confectioners' sugar. Beat
 in 1 to 2 teaspoons milk as needed to make smooth but stiff
 mixture. Spread half of the cooled cookies with filling mixture;
 top each with one of the remaining cookies. Spoon Decorators'
 Frosting, recipe above, into pastry bag fitted with writing tip;
 pipe frosting over tops of filled cookies in snowflake pattern
 as desired. Let stand 30 minutes until frosting is set. Makes
 about 3 1/2 dozen.

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Title: Boston Brown Bread
Keywords: Bread1, Breads/wheat, Breads/quick
Source: BREAD1.ZIP

 1 - cup enriched all-purpose flour
 2 - cups whole wheat flour
 1/2 - tsp salt
 1 1/2 - cups seedless raisins
 1 - tsp baking soda
 1 - cup dark molasses
 1 1/2 - cups buttermilk

   Sift flour, measure. Add baking soda, salt. Sift again. Add wheat
 flour, raisins. Mix molasses with buttermilk. Add to dry ingredients.
 Beat until smooth. Pour into well greased container and fill 2/3
 full of batter. (This amount fills 3 # 2 cans waxed paper or
 aluminum foil may be tied over top for a cover. )Cover. Steam 3 1/2
 hours in covered container with enough water added to keep
 steaming. Use high heat until steam escapes from vent, then turn
 to low for remainder of cooking time.

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Title: Oatmeal Bread
Keywords: Bread1, Breads/oat, Breads/quick
Source: BREAD1.ZIP

 2 - cups enriched all-purpose flour
 1/2 - cup molasses
 1 - tsp salt
 2 - Tbsp melted shortening
 1 - tsp baking powder
 1 2/3 - cups sweet milk with 1 Tbsp vinegar added
 1/3 - cup sugar
 1 - tsp baking soda
 1 - cup raisins
 2 - cups ground quick-cooking rolled oats

   Sift flour, baking powder, soda and sugar together. Grind quick
 cooking oats or crush with a rolling pin. Add to the other dry
 ingredients. Add molasses, melted shortening and milk. Mix
 thoroughly and add raisins. Pour into greased 2 3/4 x 5 x 9 1/4"
 loaf pan. Let stand 20 minutes, then bake 1 hour in a preheated
 350 degree oven. Makes 1 loaf.

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Title: Plymouth Bread
Keywords: Bread1, Breads/corn, Breads/yeast
Source: BREAD1.ZIP

 1/2 - cup yellow corn meal
 1 - cake yeast
 1/2 - cup lukewarm water
 2 - cups boiling water
 2 - Tbsp butter
 1/2 - cup molasses
 4 3/4 - cups flour
 2 - tsp salt

   Stir corn meal very slowly into boiling water, stirring
 constantly. Boil 5 minutes, add butter, molasses and salt. Cool. Do
 not cover. When lukewarm, add the yeast which has been softened
 in the 1/2 cup of lukewarm water. Add the flour for a stiff
 dough. Knead well and let rise until double in bulk. Shape into
 2 loaves, place in well greased pans, again let rise until double
 in bulk. Bake in preheated 350 degree oven for 1 hour. Makes 2 -
 1 1/2 pound loaves.

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Title: Amish Friendship Bread
Keywords: Bread1, Breads/friendship
Source: BREAD1.ZIP

 Starter Batter
 3 - eggs
 2/3 - cup oil
 2 - cups flour
 1 - cup sugar
 1 1/4 - tsp baking powder
 1 1/2 - tsp cinnamon
 1/4 - tsp salt
 1/2 - tsp baking soda
 1 - cup chopped nuts or raisins, optional

    To starter batter, add remaining ingredients. Pour into well
 greased and sugared loaf pans. Bake @ 350 degrees 50 to 55
 minutes. Check after 45 minutes. (Can be put in 3 small loaf
 pans.)

 STARTER BATTER:
 1/3 - cup flour
 1/3 - cup sugar
 1/3 - cup milk

 Day 1:  Pour starter into plastic container. Cover loosely. Do not
 refrigerate.

 Day 2, 3, 4:  Stir.

 Day 5:  Add 1 cup EACH: flour, sugar, milk. Stir.

 Day 6, 7, 8:  Add 1 cup EACH: flour, sugar, milk. Stir. Pour 1 cup out
 and divide into 3 parts, 1/3 cup each. Give 1/3 cup starter and
 following recipe to each of two friends. This is Day 1 for them.
 All batters must be mixed and stored in plastic bowls.

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Title: Rice Spoon Bread
Keywords: Bread1, Breads/misc
Source: BREAD1.ZIP

 1 - cup boiling water
 1 - cup cooked rice
 3 - Tbsp white corn meal
 2 - eggs, separated
 1 - Tbsp butter
 1 - Tbsp flour
 1 - tsp salt
 1 - cup milk
 1 - Tbsp sugar

   Pour boiling water over corn meal and mix. Add flour, salt and
 sugar. Cook over medium heat until thick. Stir in rice and butter.
 Add milk and well beaten egg yolks. Fold in stiffly beaten egg
 whites. Pour into a well buttered baking dish, place in pan
 containing 1" of hot water and bake. Serve 5 to 6.

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Title: Nut Bread
Keywords: Bread1, Breads/nut
Source: BREAD1.ZIP

 3 - cups all-purpose flour
 1/4 - cup shortening
 1 - egg
 1 - cup sugar
 1 1/2 - tsp salt
 1 1/4 - cups milk
 1 - cup nut meats (coarsely ground)
 4 - tsp baking powder

   Sift flour, sugar, salt and baking powder into large bowl. Add
 shortening and mix with fork or pastry blender, until ingredients
 have appearance of coarse corn meal. Add milk and slightly beaten
 egg. Add nuts last. Pour into well-greased 2 3/4 x 5 x 9 1/4"
 bread pan. Let stand 20 minutes. Bake in 350 degree preheated oven
 or 65 to 70 minutes. When baked, turn on rack to cool.

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Title: Pear Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 1 - cup margarine
 2 - cups sugar
 4 - eggs
 4 - cups flour
 1 - tsp baking powder
 1 - tsp baking soda
 1 - tsp salt
 1 - tsp nutmeg
 2 - cups buttermilk or yogurt
 2 - tsp vanilla
 2 - cups coarsely chopped pears (no need to peel)

   Beat margarine with sugar. Beat in eggs. Blend in dry ingredients
 with buttermilk or yogurt. Add vanilla and pears. Fill small loaf
 pans about 3/4 full. Bake @ 350 degrees, about 35 minutes. Makes 6
 to 7 loaves.

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Title: Cranberry Bread
Keywords: Bread1, Breads/quick, Cranberries
Source: BREAD1.ZIP

 2-cup flour
 1-cup sugar
 1/2-tsp salt
 1/2-tspbaking soda
 1 1/2-tsp baking powder

 Mix in bowl.

 1-egg
 1/2-cup orange juice
 2-Tbsp melted butter

 Beat in another bowl.

 Mix all together with dry ingredients.
 Add:

 2-Tbsp hot water
 1/2-cup nut meats
 1 1/2-cup fresh cranberry (cut in half)

 Put into greased pan.  Bake @ 350 degrees 1 hour 10 minutes.

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Title: Buttermilk Whole Wheat Bread
Keywords: Bread1, Breads/wheat
Source: BREAD1.ZIP

 2-envelopes yeast
 1/3-cup honey or molasses
 1-cup water
 2-cup buttermilk
 1/2-cup wheat germ
 4-cup white flour
 1-egg
 1/4-cup butter
 4 1/2-cup (2 lb bag)whole wheat flour
 4-tsp baking powder
 1-Tbsp salt

 Stir yeast and 1-tsp honey into very warm water. Let stand until
 bubbly. Heat remaining honey, shortening, buttermilk together. Cool
 to lukewarm. In large bowl, mix yeast mixture with buttermilk
 mixture, add egg. Stir in whole wheat flower, wheat germ, salt &
 baking powder. Stir in enough white flour to make soft dough (3 - 4
 cups) Turn out on floured board. Knead until soft (about 10
 minutes). Place dough in greased bowl, turning dough so greased side
 is up. Cover with towel. Let rise 1 hour. Room temperature of 82
 degrees is necessary. Turn out on floured surface. Punch down and
 knead a few times. Cover with inverted bowl and let rest 10 minutes.
 Divide dough in half. Knead each a few times and shape into loaves.
 Place in greased loaf pans. Let rise 45 minutes. Punch fingers in
 dough - if it doesn't pop up, dough is risen completely. Bake @ 400
 degrees 35 - 40 minutes or when brown & sounds hollow when tapped.
 Remove from pans & cool.

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Title: Cheese Bread
Keywords: Bread1, Breads/cheese, Breads/noyeast
Source: BREAD1.ZIP

 2 1/3-cup flour
 3/4-cup sugar
 4-tsp baking powder
 1/4-tsp baking soda
 1-tsp salt
 1-cup shredded cheddar cheese
 1-cup milk
 1-egg (slightly beaten)
 1-Tbsp melted butter

 Mix dry ingredients. Add cheese. Make a well. Add egg, butter,
 & milk. Bake in a greased loaf pan @ 350 degrees for 1 hour.

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Title: Pumpkin Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 2-sticks margarine               2-cup pumpkin
 3-cups sugar                     1-cup raisins
 3-eggs separated                 2-tsp baking soda
 1-tsp salt                      1-tsp cinnamon
 1/2-tsp cloves                  1/2-tsp nutmeg
 1/2-tsp allspice                4-cups flour

 Cream margarine and sugar.  Add egg yolks and mix. Sift dry
 ingredients, then add raisins to flour. Alternate pumpkin and
 flour mix.  Beat egg whites until stiff, then fold into batter.
 Fill 8-2 lb cans 2/3 full.  Bake 1 hour @ 350 degrees.

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Title: Mexican Corn Bread
Keywords: Bread1, Breads/corn
Source: BREAD1.ZIP

 1/2- cup chopped onion                1-small can cream corn
 1- cup buttermilk                     1-large green pepper(chopped)
 1 1/2- cup self rising cornmeal       1-small red pepper(chopped)
 3- eggs                               1-cup sharp cheddar cheese
 1/2- cup oil                                             (grated)

 Combine ingredients (except cheese). Pour part of batter into
 greased pan. Cover with cheese. Pour remaining batter over cheese.
 Bake 30 minutes @ 400 degrees or until golden brown.

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Title: Banana Nut Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 1- cup mashed ripe banana                1/2- tsp soda
 1/2- cup oil                             2- eggs (one at a time)
 1/2- tsp salt                           1/2- tsp vanilla
 1- cup sugar                             2- cup flour
                                          1/2- cup chopped nuts

 Mix ingredients in the order in which they are given.
 Bake in 9 x 5 loaf pan @ 375 degrees approx.  1 hour.

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Title: Holiday Pumpkin Loaf
Keywords: Bread1, Breads/quick, Pumpkin
Source: BREAD1.ZIP

 3- cup Bisquick
 1- cup sugar
 1- egg
 1- can (16 oz) pumpkin
 1- tsp pumpkin pie spice
 1/2- tsp ground cloves
 1/2- tsp ground nutmeg
 1- cup chopped nuts

    Heat oven to 350 degrees. Grease loaf pan or bundt pan.
 Beat all ingredients in large bowl at low speed, scrapping
 bowl constantly, for 30 seconds. Beat at medium speed, scrapping
 occasionally, for 4 minutes. Pour into pan. Bake until wooden
 toothpick comes out clean(about 1 hour & 10 minutes). Cool 10
 minutes. Remove from pan. If desired, cool completely & spread
 with browned butter
 glaze.

 GLAZE:
 Heat 1/4- cup butter in saucepan over medium heat until
 delicate brown. Remove from heat.  Mix in 1- cup powdered
 sugar. Stir in 2 - 4 Tbsp hot water, 1 Tbsp at a time until
 desired consistency. Decorate with green frosting, maraschino
 cherries for holly berry wreath.

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Title: Pumpkin Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 3- cup sugar                       1/2- tsp baking powder
 2/3- cup Crisco                    2- tsp soda
 4- eggs                            1/2- tsp cloves
 2- cup pumpkin                     1- tsp cinnamon
 2/3- cup water                     1/2- cup walnuts chopped
 3 1/2- cup flour

 Cream sugar & Crisco.  Add eggs, pumpkin, baking powder, soda
 and spices. Then add flour, water.  Mix well by hand. Add nuts.
 Bake 350 degrees for 1 hour. Makes 2 loaves.

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Title: Zucchini Pineapple Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 3- eggs Beat until fluffy
 2- cups sugar
 1- cup oil
 2- tsp vanilla
 3- cups flour
 1- tsp salt
 1- tsp soda
 1- tsp baking powder
 2- cups grated zucchini
 1- cup crushed pineapple (drained)
 1- cup chopped walnuts or pecans
 1/2- seedless raisins

 Mix well & bake in 2 well greased & floured loaf pans. Bake 350
 degrees for 1 hour or more.

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Title: Cherry Pecan Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 3/4- cup sugar
 1/2- cup margarine
 2- eggs
 Cream together until fluffy & Add:
 2- cup sifted flour
 1- tsp soda
 1/2- tsp salt
 1- cup Buttermilk
 Beat until blended, Stir in:
 1- cup chopped pecans
 1- 10 oz maraschino cherries, drained & chopped
 1- tsp vanilla

 Pour in greased loaf pan 9 x 5 x 3. Bake @ 350 degrees for
 55 - 60 minutes, remove from pan,  cool, glaze with confectioners
 sugar icing if desired. Use 4 small pans & bake for 45 minutes.

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Title: Quick Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 1/2- cup margarine
 1- cup sugar
 2- eggs
 Cream together and add:
 1- cup ground unpeeled apples
 1 1/2- Tbsp Buttermilk
 1- tsp vanilla
 1/2- tsp salt
 1- tsp soda
 1- tsp baking powder
 2- cups flour
 1- cup chopped walnuts or pecans

 Pour into well greased loaf pan or 4- small pans. Bake 50 - 60
 minutes @ 350 degrees.

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Title: Zucchini Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 2- cups grated zucchini
 1- cup vegetable oil
 2- cups sugar
 1- tsp vanilla

 Mix all in blender.

 In bowl add:  3- cups flour
 1- tsp salt - 1 tsp soda
 1- Tbsp cinnamon - 1/4 - tsp baking powder
 1/2- cup walnuts (I like to use black walnuts. )

 Bake in 2 loaf pans.  @ 325 degrees for 45 minutes or until done.

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Title: Quick Apple Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 1/2- cup margarine                  1- cup sugar
 Cream together & add:
 2- eggs

 Add:
 1- cup ground unpeeled apples
 1 1/2- Tbsp buttermilk             1- tsp vanilla
 1/2- tsp salt                      1- tsp soda
 1- tsp baking powder               2- cups flour
 1- cup chopped walnuts or pecans

 Pour into well greased loaf pan or 4 small pans.
 Bake @ 350 degrees for 50 - 60 minutes.

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Title: Swedish Rye Bread
Keywords: Bread1, Breads/rye
Source: BREAD1.ZIP

 Soften 2- pkg yeast in 1/2- cup warm water
 Combine:  1/2- cup brown sugar
          1/2- cup molasses
          2- Tbsp salt
          4- Tbsp margarine

 Add:  3- cups hot water.  Stir until sugar and margarine are
 dissolved.  Add yeast. Stir in 5 - cups rye flour, 7 - 8 cups
 white flour. Knead about 10 minutes. Place in lightly greased
 bowl. Cover - let rise until double in bulk ( about 2 hours).
 Place on board - punch down - let rest 10 minutes.  Shape into
 loaves. Cover with wax paper - let rest (about 1 hour). Bake @
 375 degrees for 25 - 30 minutes. Remove from pan & brush with
 margarine.

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Title: Beer Bread
Keywords: Bread1, Breadsmisc
Source: BREAD1.ZIP

 3- cups self raising flour
 3- Tbsp sugar
 1- can warm beer

 Sift flour & sugar.  Add 1- can beer slowly. Pour mixture into
 greased loaf pan.  Bake 40 - 45 minutes @ 350 degrees. Bread does
 not get real brown to top.

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Title: Pear Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 1/2- cup butter           1- tsp baking powder
 1- cup sugar              1/4- tsp nutmeg
 2- eggs                   1/4- tsp cinnamon
 2- cup flour              1/4- cup buttermilk
 1/2- tspsalt             1 1/2- cup coarsely chopped peas
 1/2- tsp baking soda     1- tsp vanilla

 Cream butter, beat in sugar, beat in eggs one at a time. Combine
 dry ingredients. Add to mixture all with buttermilk. Stir in
 peas & vanilla. Pour in  9 x 5 x 3 greased bread pan.
 Bake @ 350 degrees for 1 hour.

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Title: Buttery Breadsticks & Variations
Keywords: Bread1, Breads/misc, Appetizers/bread
Source: BREAD1.ZIP

 Heat oven to 425 degrees. Heat 1/3 cup butter in rectangular pan,
 13 X 9 X 2" in oven until melted. Mix 2 cups Bisquick baking mix
 and 1/2 cup cold water until soft dough forms; beat vigorously
 20 strokes. Gently smooth dough into a ball on floured cloth-covered
 surface. Knead 5 times. Roll dough into rectangle, 10 X 6". Cut
 lengthwise into halves; cut each half into twelve 3/4" sticks. Roll
 each stick in butter in pan. Bake until light brown, 12 to 15 minutes.
 Serve hot. Makes 2 dozen breadsticks.

 Cocktail Breadsticks:
 Sprinkle sticks with poppy, sesame, celery or caraway seed or garlic
 before baking.

 Cornmeal Breadsticks:
 Substitute 1/2 cup yellow cornmeal for 1/2 cup baking mix; sprinkle
 additional cornmeal over melted butter in pan. Sprinkle sticks with
 salt before baking.

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Title: Streamlined Bread
Keywords: Bread1, Breads/corn
Source: BREAD1.ZIP

 3/4 - cup boiling water
 1/2 - cup yellow cornmeal
 3 - Tbsp shortening
 1/4 - cup molasses
 1 - tsp salt
 1/4 - cup warm water
 1  - pkg active dry yeast
 1 - egg
 2 3/4 - cups sifted flour

 Stir in large mixing bowl, boiling water, cornmeal, shortening, molasses
 and salt.  Cool to lukewarm, then dissolve yeast in warm water. Add yeast,
 egg and half the flour to lukewarm mixture. Beat 2 minutes on medium
 mixture speed. Scrape sides and bottom of bowl frequently.
 Add rest of flour.  Mix with spoon until blended. Spread batter evenly in
 greased loaf pan, 9 x 5 x 3. Smooth top and pat into shape with floured
 hand. Let rise in warm place until batter reaches 1 inch from top of
 pan. Bake 50 - 55 minutes @ 375 degrees. Sprinkle with a little cornmeal
 and salt before baking.

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Title: Cheese Corn Kernel Bread
Keywords: Bread1, Breads/corn
Source: BREAD1.ZIP

 1 3/4 - cup all - purpose flour           1 - 8 oz loaf
   flour                                       pasteurized process
 1 1/4 - cup cornmeal                          cheese spread, shredded
 1/3 - cup sugar                           1 - 8 1/2 ozcan cream -
 2 - Tbsp baking powder                        style corn
 1 - tsp salt                             2 - eggs
 1 - 4 oz jar pimentos, drained & diced   1 - cup milk
 1/2 - cup sour cream                      1/4 - cup salad oil

 About 2 1/2 hours before serving:

 1. Preheat oven to 350 degrees. Grease 9" X 5" loaf pan. Into large
 bowl, measure first 5 ingredients. In medium bowl, with wire whisk
 or fork, beat eggs, milk, sour cream, and salad oil.

 2. With fork, stir egg mixture into flour mixture just until
 blended. Gently stir in cheese, corn, and pimentos. Evenly spoon
 into prepared pan. bake 1 to 1 1/4 hours until corn bread is golden
 and toothpick comes out clean.

 3. Cool bread in pan on wire rack 10 minutes. Remove bread from pan;
 cool on wire rack. Serves 16.

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Title: Baked Brown Bread
Keywords: Bread1, Breads/quick, Breads/misc
Source: BREAD1.ZIP

 1 1/2 - cups sifted flour
 2 1/2 - tsp baking soda
 1 1/2 - tsp salt
 2 - cups fine dry bread crumbs (unseasoned)
 1/3 - cup shortening
 2 - eggs
 2 - cups buttermilk or sour milk
 1 - cup dark molasses
 1 - cup seedless raisins

    Preheat oven to 400 degrees. Sift together flour, soda and salt.
 Mix in bread crumbs. Cut shortening into mixture until it looks
 like cereal. Combine well beaten eggs, milk and molasses. Stir into
 flour crumb mixture until blended. Add raisins. Pour into 2 well
 greased loaf pans. Bake for 25 to 30 minutes, until a toothpick
 inserted in center comes out clean.

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-Begin Recipe Export-

Title: Sourdough Starter
Keywords: Bread1, Breads/sourdough
Source: BREAD1.ZIP

 STARTING THE SOURDOUGH STARTER:
 Combine 2 cups white flour, 2 cups warm water (85 - 90 degrees)
 and the dry culture from your starter package in warm bowl. Use
 a wooden or plastic spoon to stir the mixture until smooth.
 Cover the container with plastic wrap and place in a warm,
 draftfree area (85 - 90 degrees) for 36 - 48 hours; your starter
 should be slightly bubbly and give off a delicious sour, yeasty,
 aroma. Its consistency will be that of light pancake batter. Cover
 the sourdough container and put it to rest in the refrigerator.

 YOUR SOURDOUGH BATTER:
 Sourdough batter is a basic ingredient in all sourdough recipes.
 It must be made approximately 8 - 12 hours before use. To make
 the batter: Remove your sourdough starter from your refrigerator
 and  allow  to  reach room temperature. Measure  out  1  1/2  cups
 starter into a warm 2 quart bowl. Return the remaining starter to
 the refrigerator. Add 1 1/2 cups of flour and approximately 1 cup
 of   warm  water  (85  degrees). Mix  well. Since  all  flours  are
 different, add   only  sufficient water  to  make  a  batter   the
 consistency  of a light pancake batter. Cover the bowl lightly  to
 prevent  drying  and let the sourdough batter proof  for  8  - 12
 hours at 85 - 90 degrees. When the batter is properly proofed, its
 surface will appear bubbly and it will exhibit a strong, pungent,
 sour odor. After proofing, measure out the amount called for in the
 recipe and return the remaining batter to the starter pot. Stir
 and refrigerate.

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-Begin Recipe Export-

Title: Quick Sourdough French Bread
Keywords: Bread1, Breads/sourdough, Sourdough
Source: BREAD1.ZIP

 2 - cups sourdough batter
 1 - pkg dry yeast
 1 - cup warm (85 degrees) water
 3 - tsp sugar
 1 - tsp salt
 5 - 6 cups all purpose flour

    The evening before prepare sourdough batter according to
 directions provided. After 12 hours; In a large bowl, mix together
 the sugar, salt and about 5 cups flour. Dissolve yeast in warm
 water. Add sourdough batter and yeast , mix well. Allow the dough
 to rest about 20 minutes. Turn onto floured board and begin to
 knead, pushing and folding the dough and adding about 1 more
 cup of flour or until the dough no longer clings to the board.
 Knead until smooth and elastic. Put dough into a oiled bowl,
 turning to coat all sides. Cover and let rise until double in
 bulk (about 1 1/2 hours). Turn onto a floured board, divide into
 two pieces, knead each piece slightly. Shape into 2 loaves. Place
 in oiled pans. Cover and allow to rise until dough reaches top
 of pans. Brush tops with water and bake @ 350 degrees for 40
 minutes, brushing tops once again during baking. Bread is done
 when crust is brown and pan sounds hollow when tapped with
 your knuckles.

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Title: Caraway Soda Bread
Keywords: Bread1, Breads/noyeast
Source: BREAD1.ZIP

 2 - cups unbleached flour
 1/2 - cup oats
 1 - tsp baking soda
 2 - tsp baking powder
 1/2 - tsp salt
 3 - Tbsp brown sugar
 3 - tsp cold butter
 2 - eggs
 1 - cup buttermilk
 4 - tsp caraway seeds

    Combine flour, oats, soda, baking powder, salt and sugar in a
 mixing bowl. Cut butter into small pieces and work into flour
 mixture with a pastry blender or two knives. Beat eggs with
 buttermilk and stir in caraway seeds.
    Combine liquid with dry ingredients and stir only enough to
 moisten all ingredients. Spoon into a well-greased, round, 1 quart
 casserole; bake in a 350 degree oven for about 50 minutes, or until
 nicely browned. (Top will puff up and us usually breaks apart
 slightly.) Makes 1 loaf.

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Title: Southwestern Pecan Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 2 1/3 - cup flour
 1 - cup each chopped pecans & dates
 1 - Tbsp grated orange peel
 1 - tsp each baking powder & soda
 1/4 - tsp salt
 3/4 - cup sugar
 1/4 - cup butter, softened
 1 - egg
 1 - can (8 1/4 oz) crushed pineapple in syrup

 Combine 1 tablespoon flour with pecans, dates and orange peel.
 Combine remaining flour, baking powder, soda and salt. Cream sugar
 and butter until fluffy. Blend in egg. Beat in 1/3 flour mixture.
 Beat in 1/2 undrained pineapple. Repeat. Stir in fruit and nuts.
 Turn into greased 9 X 5" loaf pan. Bake @ 350 degrees 65 minutes.
 Stand 5 minutes. Turn on wire rack to cool. Makes 1 loaf.

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Title: Zucchini Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 2 - cups sifted all-purpose flour
 2 - tsp baking powder
 1 - tsp ground cinnamon
 1 - tsp salt
 1/4 - tsp baking soda
 1/4 - tsp ground cloves
 1/4 - tsp ground nutmeg
 2/3 - cup shortening
 1 - cup sugar
 2 - eggs
 1 - cup shredded zucchini
 2 - tsp lemon juice
 3/4 - cup chopped pecans or walnuts

    Sift together flour, baking powder, cinnamon, salt, baking
 soda, cloves and nutmeg. Set aside. In large mixing bowl, cream
 shortening and sugar until fluffy. Beat in eggs, one at a time. Add
 1/3 of flour mixture; mix well. Add half of the zucchini and stir.
 Add half of the remaining flour mixture; mix well. Add remaining
 zucchini and lemon juice; stir until well mixed. Stir in remaining
 flour mixture; add nuts and mix well.
    Spoon batter into greased and floured 9 X 5" loaf pan. Bake @
 350 degrees for about 1 hour or until wooden pick inserted near
 center comes out clean. Cool loaf in pan 10 minutes, then remove
 from pan and cool on rack for at least 30 minutes before slicing.
 Makes 1 loaf.

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Title: Apple Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 2 - cups grated apples
 1/4 - cup oil or butter, softened
 1/2 - cup honey or brown sugar
 2 - Tbspbuttermilk or sour milk
 1 to 2 - eggs
 2 - cups whole wheat flour
 1 - tsp baking soda
 1 - tsp baking powder
 1/2 - tsp salt
 OPTIONAL:
 1 to 2 - tsp vanilla
 1 - Tbsp cinnamon
 1/2 - cup raisins
 1/2 - cup chopped nuts
 OPTIONAL TOPPING:
 2 - Tbsp butter
 2 - Tbsp each: flour and sugar
 1 - tsp cinnamon

 Cream oil and honey together. Add vanilla, if desired, and buttermilk
 and egg. Sift dry ingredients; add to liquid mixture. Fold in apples
 and optional nuts and raisins. Pour into greased 9 x 5 x 3 " loaf
 pan. Sprinkle mixed topping ingredients on top, if used. Bake @ 350
 degrees 45 minutes. Cool before removing from pan.

 APPLE CARROT BREAD:

 Reduce grated apples to 1 1/2 cups. Add 1/2 cup grated carrots.

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Title: Tax Time Bread
Keywords: Bread1, Breads/misc
Source: BREAD1.ZIP

 2 - cans country-style refrigerated biscuits
 Cornmeal
 1 - egg white
 1 - Tbsp water

   Lightly grease a baking sheet and sprinkle it with cornmeal. Open
 biscuits according to package directions but do not separate. Place
 the two packages end to end on baking sheet, pressing them together,
 flattening ends to make a loaf.
   In a cup, combine egg white and water. Brush mixture on top and
 sides of loaf. Bake in a preheated 350 degree oven for 25 minutes or
 until golden brown. Serves 8.

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Title: Irish Soda Bread
Keywords: Bread1, Breads/noyeast
Source: BREAD1.ZIP

 6 - cups plain flour
 1 - cup buttermilk
 1 - tsp bicarbonate of soda
 1 - tsp salt

   Mix all dry ingredients together in a basin and make a well in the
 center. Add enough milk to make a thick dough. Stir with a wooden
 spoon.
   The pouring of the milk should be done in large quantities, not
 spoonful by spoonful. The mixture should be slack but not wet and the
 mixing done lightly and quickly. Add a little more milk if it seems
 too stiff. With floured hands, put on to a lightly floured board or
 table. Flatten the dough into a circle about 1 1/2" thick.
   Put on to a baking sheet, cut a large cross on it with a floured
 knife. (This will ensure even distribution of heat. )
   Bake in a moderate to hot oven (375 to 400 degrees) for about 40
 minutes. Test center with a skewer before removing from the oven. To
 keep the bread soft, it is wrapped up in a clean tea towel. Makes 1
 large loaf or 2 small ones.

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Title: Russian Easter Bread
Keywords: Bread1, Breads/fruit
Source: BREAD1.ZIP

 3/4 - cup sugar
 1 - cube(quarter pound) margarine
 2 - tsp salt
 3 - egg yolks
 1 - tsp vanilla
 3 - Tbsp dry yeast
 2 - cups water
 1/3 - cup dry milk
 5 1/2 to 6 - cups flour
 1 - cup currants
 1/2 - cup chopped citron or candied lemon or orange peel

   Cream sugar, margarine and salt. Add egg yolks and vanilla.
 Activate yeast in 1/2 cup warm water. Dissolve milk in 1 1/2
 cup water. Add all liquid to creamed mixture. Add enough flour
 to make fairly firm dough. Add fruit and turn out on floured
 surface.
   Knead in balance of flour to make fairly stiff dough. Let
 rise in greased bowl until doubled in bulk. Punch down, divide
 in 2 pieces, round and let rest for 10 minutes. Round again
 and pat into greased 8" round cake pan. Let rise until about
 doubled and bake 30 to 35 minutes @ 350 - 360 degrees.

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Title: Cranberry Pecan Bread
Keywords: Bread1, Breads/quick, Cranberries
Source: BREAD1.ZIP

 2 - cups unsifted flour
 3/4 - cup sugar
 1 - cup coarsely chopped fresh cranberries
 1/2 - cup coarsely chopped pecans
 2 - tsp baking powder
 1/4 - tsp salt
 1 - egg
 1/2 - cup apple cider or apple juice
 1/3 - cup mayonnaise

   Grease and flour 8 1/2 x 4 1/2 x 2 1/2" loaf pan. In large bowl,
 stir first 6 ingredients together. In small bowl, with fork, beat egg
 slightly; beat in cider and mayonnaise until smooth. Add flour
 mixture; stir until just moistened. Spoon into pan. Bake @ 350  degrees
 1 hour or until tester comes out clean. Cool 10 minutes. Remove from
 pan. Cool on wire rack. Best second day. To freeze: Wrap tightly in
 plastic wrap then in foil. Place in plastic bag and secure with wire
 twist.

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Title: Indian Pudding
Keywords: Bread1, Puddings
Source: BREAD1.ZIP

 4 - cups milk
 1/2 - cup yellow cornmeal
 1/2 - cup molasses
 2 - Tbsp butter
 1/2 - tsp salt
 1/2 - tsp ground cinnamon
 1/2 - tsp ground ginger

   Preheat oven to 325 degrees. In heavy 2 qt saucepan, gradually stir
 milk into cornmeal. Over medium high heat, heat mixture to boiling,
 stirring constantly. Reduce heat to medium low; simmer about 15 minutes
 until thickened, stirring often.
   Stir in molasses, butter, salt, cinnamon and ginger. Pour into 1 1/2
 qt casserole. Bake 30 minutes; stir. Bake 30 minutes more. Cool on wire
 rack 15 minutes. Serve warm or cold. Makes 8 servings.

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-Begin Recipe Export-

Title: Rice Grain Bread
Keywords: Bread1, Breads/misc
Source: BREAD1.ZIP

 6 - oz white rice
 1 - lb flour
 1/2 - tsp nutmeg
 1 - tsp baking powder
 6 - oz butter
 4 - oz sugar
 4 - large eggs, beaten
 4 - Tbsp milk

   Boil rice in salted water until soft and fluffy, but not mushy.
 Drain well. Sift flour, nutmeg and baking powder into bowl; rub in
 butter until mixture resembles fine breadcrumbs. Gently stir in rice
 and sugar. Add eggs; beat in milk to make soft batter. Pour into well
 greased 8 x 10" pan. Bake @ 400 degrees 1 hour, until firm to the
 touch. Makes 1 loaf.

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Title: Navajo Fry Bread
Keywords: Bread1, Breads/Indian, Fry bread
Source: BREAD1.ZIP

 3 to 3 1/2 - cups flour
 1 - Tbsp baking powder
 1/2 - tsp salt
 1 - Tbsp lard or shortening, such as Crisco
 1 - cup warm water
 Oil for frying

   In large bowl, combine flour, baking powder and salt. Cut in lard
 or shortening while stirring . Add warm water, a small amount at a
 time, kneading dough until it is soft but does not stick to your
 hands, about 5 minutes. Cover and allow to stand for at least 30
 minutes.
   Pull off 2" balls of dough and stretch them into flat, doughnut-
 sized round. Heat about 1" of oil in a heavy skillet to 375 to 390
 degrees. Ease dough rounds into hot oil. They will sink to bottom,
 then slowly rise to surface.
   When bubbles begin to appear, turn dough and fry other side until
 golden. They will puff up. Total cooking time is about 3 to 5 minutes.
 Drain on paper towels. Serve with honey or preserves. Yield 12 4"
 rounds.

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Title: Holiday Rice Bread
Keywords: Bread1, Breads/quick
Source: BREAD1.ZIP

 1 1/2 - cups orange juice
 2 - cups sugar
 2 - eggs
 2 - tsp grated orange peel
 1/4 - cup margarine, melted
 2 1/2 - cups all-purpose flour
 2 - tsp baking powder
 1 - tsp baking soda
 1 - tsp salt
 1 - cup cooked, cooled extra long grain rice
 3/4 - cup finely chopped pecans
 1/2 - cup powdered sugar
 3 - Tbsp orange juice
 1/2 - tsp grated orange peel

   Combine orange juice, sugar, eggs, 2 tspgrated orange peel and
 margarine.
   In a separate bowl, mix flour. baking powder, baking soda and salt.
 Add orange juice mixture to dry ingredients. Mix well. Fold in rice
 and pecans. Pour batter into two greased and floured 9 x 3" loaf
 pans. Bake @ 350 degrees for 1 hour or until toothpick inserted in
 center comes out clean. Cool in pans 5 minutes, then turn out to cool.
   Combine powdered sugar, orange juice and peel. Drizzle this mixture
 over loaves when cool.

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-Begin Recipe Export-

Title: Herbed Walnut and Cheese Bread
Keywords: Bread1, Breads/cheese, Breads/herb
Source: BREAD1.ZIP

 1 1/2 - cups water
 1/2 - cup butter
 1 - Tbsp honey
 1/2 - tsp salt
 2 - cups unbleached flour
 1/4 - cup grated Parmesan cheese
 1 - tsp EACH: dillweed, thyme leaves
 1 - pkg dry yeast
 1 - egg, lightly beaten
 1 - cup whole wheat flour
 1 - cup chopped walnuts
 1 - cup shredded sharp Cheddar cheese

   Put water, butter, honey and salt in a saucepan. Heat until butter
 melts, then cool to lukewarm. Meanwhile, mix together 1 1/2 cups of
 the unbleached flour, Parmesan cheese, dillweed, thyme and yeast.

   When liquid ingredients are cooled, combine with dry ingredients
 and beat in egg. Beat very well with and electric mixer on low
 speed. Stir in remaining flour by hand. Cover bowl and let dough
 rise in a warm place for 40 minutes. Stir down and spread evenly in
 a greased 8 x 12" baking pan. Sprinkle with nuts and Cheddar cheese.
 Cover and let rise in a warm place until almost doubled. Bake in a
 preheated 400 degree oven for 30 minutes. Cool and cut into squares.
 Serves 4 to 6.

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Title: Oat Sunflower Seed Bread
Keywords: Bread1, Breads/oat
Source: BREAD1.ZIP

 1 1/4 - cup water
 1 - cup quick oats
 1/2 - cup butter
 1 - Tbsp honey
 1 - tsp salt
 2 - cups unbleached flour
 1 - pkg dry yeast
 1 - egg, lightly beaten
 1 - cup whole wheat flour
 2 - egg whites, lightly beaten
 2/3 - cup shelled sunflower seeds

   Put water, 1/2 cup of oats, butter, honey and salt in a saucepan.
 Heat until butter is melted, then cool to lukewarm. Meanwhile, mix
 together unbleached flour and yeast.
   When liquid ingredients are cooled, combine with dry ingredients
 and beat in egg. Beat very well with an electric mixer on low speed.
 Stir in remaining flour by hand. Cover bowl and let rise in a warm
 place for 40 minutes. Stir down and spread evenly in a greased 8 x 12"
 baking pan. Brush batter with egg whites and sprinkle with remaining
 oats and sunflower seeds. Cover and let rise until almost doubled.
   Bake in a preheated 400 degree oven for 30 minutes. Cool and cut
 into squares. Serves 4 to 6.

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-Begin Recipe Export-

Title: Crispy Italian Bread
Keywords: Bread1, Breads/Italian, Italian/bread
Source: BREAD1.ZIP

 1 - cup Progresso olive oil or 1 cup (2 sticks) butter, melted
 1 - cup Progresso Italian style bread crumbs
 1 - 16 oz loaf Italian bread

   Preheat oven to 400 degrees. Cut bread in half lengthwise. Place on
 a baking sheet. bake for 10 minutes. Meanwhile, combine olive oil or
 butter and bread crumbs. Spread cut surfaces of bread with crumb
 mixture. Switch oven to broil. Broil bread 3" from heat source for 1
 minute or until surface is bubbly and lightly browned. Slice and serve
 immediately. Makes 16 (2") slices.

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-Begin Recipe Export-

Title: Hearty Oat and Walnut Bread
Keywords: Bread1, Breads/oat, Breads/nut
Source: BREAD1.ZIP

 3 to 3 1/2 - cups all-purpose flour
 1/2 - cup quick cooking oats
 1/4 - cup packed brown sugar
 1 - Tbsp butter or margarine
 1 1/2 - tsp salt
 1 - pkg active dry yeast
 1 1/4 - cups very warm water (120 to 130 degrees)
 3/4 - cup chopped walnuts
 Softened butter or margarine

   Mix 1 1/2 cup of the flour, the oats, brown sugar, 1 Tbsp butter
 the salt and the yeast in a large bowl. Stir in water; beat on
 medium speed for 2 minutes, scraping bowl occasionally. Stir in
 nuts and enough of the remaining flour to make dough easy to
 handle. Knead on a lightly floured surface for 5 minutes. Place in
 a greased bowl; turn greased side up. Cover; let rise in a warm
 place for 1 hour or until double in volume. (Dough is ready if
 indentation remains when touched. )
   Grease a large cookie sheet. Punch down the dough; divide in
 halves. Shape each half into a round loaf. Place on the cookie
 sheet. Brush with softened butter. Cover; let rise 30 minutes or
 until double in volume. Heat oven to 375 degrees. Bake about 35
 minutes or until loaves sound hollow when tapped. Remove from the
 cookie sheet; cool. Makes 2 loaves.

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-Begin Recipe Export-

Title: Chocolate Pecan Squares
Keywords: Bread1, Cookies/bar
Source: BREAD1.ZIP

 1 - cup all-purpose flour
 1/2 - cup packed brown sugar
 3 - Tbsp butter or margarine, softened
 1/2 - cup packed brown sugar
 1/2 - cup butter or margarine
 1 - cup chopped pecans
 1 - tsp vanilla extract
 1/2 - cup semisweet chocolate chips

   Preheat oven to 350 degrees. Beat flour, 1/2 cup brown sugar and
 3 Tbsp butter on low speed until blended. Beat on medium speed 1
 to 2 minutes or until crumbling. Press, evenly, in bottom of a
 ungreased 9 x 9 x 2" square baking pan.
   Cook and stir 1/2 cup brown sugar and 1/2 cup margarine over
 medium heat until mixture begins to boil. Boil and stir 1 minute;
 stir in vanilla extract and pecans. Pour over crumble mixture. Bake
 18 to 20 minutes or until topping is bubbly. Remove from oven.
 Sprinkle chocolate chips, evenly, over bars. Return to oven for 2
 minutes to soften chocolate (do NOT spread). Cool 10 minutes;
 loosen edges with a knife. Cool, completely, on a wire rack. Cut
 into about 1" squares. Refrigerate any leftovers squares. Makes
 about 48 squares.

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-Begin Recipe Export-

Title: Flour Tortillas
Keywords: Bread1, Mexican, Tortillas
Source: BREAD1.ZIP

 1/2 - cup lard or vegetable shortening
 2 1/4 - cups all-purpose flour
 2 - tsp salt
 1 - cup warm water

   Rub the shortening into the flour with your finger tips until
 well mixed. Stir the salt into the warm water. Add the mixture to
 the flour dough. Knead the dough for 3 to 4 minutes; cover and let
 it rest at room temperature. DO NOT refrigerate.
   Heat a griddle or skillet over a medium flame. Roll pieces of
 dough into balls, about 1 1/2" in diameter. Roll each one out
 between sheets of waxed paper until it is a thin circle, about 6"
 across. Keep turning the dough as you roll it to keep the tortilla
 round.
   Place tortilla on the griddle and cook it about half a minute
 or until it blisters and is brown on the underside. Turn it and
 cook for slightly less time on the other side. To warm cooked
 tortillas, place on griddle for a minute. Makes 24 - 6" tortillas.

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-Begin Recipe Export-

Title: Christmas Stollen
Keywords: Bread1, Breads/fruit, Swedish
Source: BREAD1.ZIP

 1 - cup milk
 1/2 - cup plus 2 Tbsp granulated sugar
 1/2 - tsp salt
 1 - pkg active dry yeast
 1/4 - cup warm water
 5 - cups sifted all-purpose flour
 1/2 - cup finely chopped candied citron
 1/2 - cup finely chopped candied cherries
 1 - cup slivered almonds
 Grated rind of 1 lemon
 1 - cup seedless raisins
 2 - eggs, beaten
 1 - cup (2 sticks) butter, softened
 1/4 - tsp nutmeg
 1/2 - tsp cinnamon
 2/3 - cup sifted confectioners' sugar
 2 - Tbsp hot water

   Pour milk into a saucepan. Heat to scalding. Turn off heat; stir
 in 1/2 cup of the granulated sugar and the salt. Let mixture cool
 to lukewarm. In a large bowl, dissolve yeast in the 1/2 cup warm
 water; let mixture rest for 5 minutes. Pour lukewarm milk mixture
 into yeast solution. Stir in 1 cup of the flour. Beat dough with
 electric mixer or egg beater until smooth. Cover bowl with cloth
 towel; let dough rise in a warm place 1 hour and 30 minutes or
 until double in bulk.
   Punch down dough in bowl; fold in citron, cherries, almonds, lemon
 rind and raisins. Add eggs, 3/4 cup (1 1/2 sticks) of the softened
 butter and the nutmeg. Stir in 3 more cups flour; mix dough until
 smooth. Turn dough out onto a lightly floured surface. Knead,
 working in enough of remaining flour to make dough smooth and
 elastic. Divide dough into halves; roll each portion into an oval,
 about 1/2" thick.
   In a small saucepan, melt remaining butter; brush it over ovals.
 In a small bowl, combine cinnamon with remaining 2 Tbsp
 granulated sugar; sprinkle mixture over ovals. Fold ovals in half,
 lengthwise. Place them on buttered baking sheet. Twist ends of each
 oval toward each other to form a crescent. Loosely cover ovals
 with wax paper and a cloth towel. Let Stollen rise in a warm
 place about 1 hour or until double in bulk.
   Preheat oven to 350 degrees. Bake Stollen 45 minutes or until
 golden. In a small bowl, combine confectioners' sugar with enough
 of the hot water to make a thick icing. Dribble icing over hot
 Stollen; let Stollen cool before slicing. Makes 1 Stollen.

-End Recipe Export-
-Begin Recipe Export-

Title: Cinnamon Wreaths
Keywords: Bread1, Breads/breakfast
Source: BREAD1.ZIP

 DOUGH:
 5 1/2 to 6 - cups flour
 1/4 - cup sugar
 2 - tsp salt
 2 - 1/4 oz envelopes active dry yeast
 1 - cup milk
 1 - cup butter or margarine
 2 - eggs, at room temperature
 FILLING:
 1 1/2 - cups raisins
 1 - cup chopped walnuts
 1/4 - cup packed brown sugar
 2 - tsp cinnamon
 TOPPING:
 1 - egg, beaten
 Cinnamon Icing
 Walnuts and raisins

   In a large bowl, mix 2 cups flour, sugar, salt and yeast. Heat
 milk, water and butter 120 to 130 degrees; add to flour mixture.
 Beat 2 minutes. Add eggs and another 1/2 cup flour, beat 2 minutes.
 Stir in enough flour to make a stiff dough. Cover bowl with oiled
 plastic wrap. Let rise 20 minutes.
   Combine filling ingredients: set aside. Turn dough onto floured
 surface; divide in half. For each wreath, roll half the dough into
 and 18 x 10" rectangle. Spread with half the filling; roll into 18"
 log. Pinch seams. Place, seam sides down, on an aluminum foil lined
 baking sheets.
   Form each into a circle; pinch ends together. Slash dough at 1"
 intervals; gently, turn each piece of dough on its side. Cover with
 oiled plastic wrap; let rise 45 minutes or until double in size.
 Preheat oven to 375 degrees. Brush dough with beaten egg. Bake 25
 minutes or until golden. Cool on racks. Drizzle on cinnamon icing.
 Decorate with walnuts and raisins. Makes 2 coffee breads.

 Cinnamon Icing:  In a small bowl, combine 1/4 cup packed brown
 sugar and 1 tablespoon boiling water; mix to dissolve sugar. Whisk
 in 1 cup powdered sugar, 1/4 teaspoon cinnamon and 2 to 3
 tablespoons milk to make a smooth glaze.

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-Begin Recipe Export-

Title: Pepparkaka Tea Ring
Keywords: Bread1, Breads/breakfast, Swedish
Source: BREAD1.ZIP

 2 - cups all-purpose flour
 2 - cups sugar
 1 - tsp cinnamon
 1 - tsp cloves
 1 - tsp baking soda
 4 - whole eggs
 1 - cup butter milk
 1/2 - cup margarine

   Mix by hand or with electric mixer at low speed only! Put dry
 ingredients in a bowl; blend. Add eggs and buttermilk; blend. Add
 margarine; stir with a spoon until well blended. Grease and flour
 a 10 cup round tube pan. Bake @ 350 degrees for 55 to 60 minutes.
 Do not open oven door, as bread falls easily. Let pan sit 10
 minutes, then turn out on wire rack and sprinkle with sifted
 powdered sugar.

-End Recipe Export-
-Begin Recipe Export-

Title: Corn Griddle Cakes
Keywords: Bread1, Breakfast
Source: BREAD1.ZIP

 2 - cups corn kernels
 1/2 - cup corn meal
 1/2 - cup flour
 1/2 - tsp baking powder
 1/2 - tsp baking soda
 2 - Tbsp sugar
 1/2 - tsp salt
 2 - eggs, separated
 3/4 - cup sour milk *
 2 - Tbsp butter, melted

 * You can sour milk by adding 1 Tbsp vinegar to 1 cup milk
   (2 1/4 tsp vinegar to 3/4 cup milk)

   Sift together corn meal, flour, baking powder, baking soda, sugar
 and salt. Add to corn kernels. Beat egg yolks and add, then butter.
 Beat egg whites until stiff and fold into mixture. Cook on a hot
 greased griddle until nicely browned on both sides, turning once.
 Serve with molasses or maple syrup.

-End Recipe Export-
-Begin Recipe Export-

Title: Navajo and Pueblo Indian Fry Bread
Keywords: Bread1, Breads/Indian, Fry bread
Source: BREAD1.ZIP

 4 - cups white flour
 1 - Tbsp baking powder
 1 - tsp salt
 1 1/2 - cups warm water
 1 - cup lard for frying (or your choice of oil)

   Mix dry ingredients together. Add warm water to dry ingredients.
 Knead until dough is soft and elastic and does not stick to bowl.
 (If necessary, add a little more warm water. )
   Shape dough into balls the size of a small peach. Let these sit
 for 15 minutes. Pat out a bit, pinch edges and then pat back and
 forth by hand until dough is about 1/2 to 3/4" thick and is
 round. Make a small hole in the center of the round.
   Melt lard in a heavy frying pan. Carefully, put rounds into hot
 fat, one at a time. Brown on both sides. Drain on paper towels. Serve
 hot.

-End Recipe Export-
-Begin Recipe Export-

Title: Fiesta Bread
Keywords: Bread1, Appetizers/bread, Mexican, Breads/misc
Source: BREAD1.ZIP

 1 - 14 1/2 oz can Mexican style stewed tomatoes, drained and
     chopped
 1 - 4 oz can diced green chilies
 1/4 - cup sliced ripe olives
 1/2 - tsp oregano
 1 - large loaf French bread
 2 - cups shredded Monterey Jack cheese
 1/4 - cup grated Parmesan cheese

   Combine tomatoes, chilies, olives and oregano. Cut bread in half
 lengthwise. Sprinkle each half with shredded Monterey Jack cheese.
 Spoon tomato mixture over each half; sprinkle with Parmesan cheese
 Place on baking sheet; bake @ 425 degrees for 10 minutes. Slice and
 serve. Makes 6 servings.

 Variation:  Fiesta bread is delicious with any flavor of stewed
 tomatoes - Italian, Cajun or Regular. In place of green chilies, use
 1/4 cup of sliced green onions.

-End Recipe Export-
-Begin Recipe Export-

Title: Oatmeal Applesauce Bread
Keywords: Bread1, Breads/oat
Source: BREAD1.ZIP

 3 - cups bread flour
 1 3/4 - cup oatmeal
 2 - Tbsp sugar
 1 1/2 - Tbsp dry milk
 1 1/2 - tsp salt
 1 1/4 - cups water
 1 1/2 - Tbsp butter
 3/4 - cup applesauce
 1 - tsp cinnamon
 2 to 3 - tsp dry yeast

   If you use rapid rise yeast 1 packet is 2 teaspoons. If you
 use regular yeast 1 packet is 3 teaspoons yeast.
   Put all ingredients in baking pan of Panasonic automatic
 bread maker machine, with the exception of yeast. Put yeast in
 compartment on machine that automatically releases it into the
 other ingredients in baking pan at the proper time. Start machine
 for correct baking and mixing process.

-End Recipe Export-
-Begin Recipe Export-

Title: Spice Raisin Bread
Keywords: Bread1, Breads/breakfast
Source: BREAD1.ZIP

 1 - cup butter or margarine
 2 - cups sugar
 2 - cups warm water
 1 - 15 oz pkg raisins
 1 - tsp ground cloves
 2 - tsp ground cinnamon
 2 - tsp baking soda
 4 - cups flour

   Mix all ingredients except baking soda and flour. Boil, gently,
 for 5 minutes. Let stand for 30 to 40 minutes. Mix in baking soda
 and 4 to 5 teaspoons warm water. Add flour. Mix with a wooden
 spoon. Pour into 4 greased, floured loaf pans. Bake @ 350 degrees
 for 55 to 60 minutes or until it tests done.

-End Recipe Export-
-Begin Recipe Export-

Title: Apricot Nut Crumble
Keywords: Bread1, Desserts/fruit
Source: BREAD1.ZIP

 1 - cup nuts: walnuts, pecans, hazelnuts or a combination
 1/4 - cup whole wheat flour
 1/4 - cup brown sugar
 1/2 - tsp ground coriander or allspice
 3/4 - cup butter or margarine
 8 to 10 - ripe apricots, peeled and halved
 1/4 - cup fruit brandy

   Combine nuts with flour, sugar and spices. Cut the butter into 1/4"
 pieces, then cut into the nut-flour mixture until large crumbs form.
   Place the apricots in a 9" round buttered baking dish and sprinkle
 the crumbs and brandy over fruit.
   Bake in a preheated 375 degree oven for 45 minutes. Serve warm or
 cool.

 Variation:  Plum Nut Crumble: Substitute 6 to 8 ripe red or purple
 plums for apricots.

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Title: Apple Turnovers
Keywords: Bread1, Breakfast, Desserts/fruit
Source: BREAD1.ZIP

 Preparation time:  40 minutes plus chilling
 Baking time:  15 minutes

 2 - Tbsp butter
 4 1/2 - cups thinly sliced tart apples
 1/2 - cup sugar
 1/4 - tsp cinnamon
 1/4 - tsp grated lemon peel
 pastry for double crust pie
 1 - Tbsp heavy cream

 Filling:  In large skillet, melt butter over medium-high heat. Add
 apples, sugar and cinnamon; cover and cook 5 minutes. Uncover and
 cook, stirring occasionally, 10 minutes more, until apple are tender
 and liquid is evaporated. Remove from heat; stir in lemon peel. Cool
 completely.

   Preheat oven to 425 degrees. On lightly floured surface roll each
 half of pastry into a 12 x 8" rectangle. Cut into 4" squares. Place 1
 Tbsp filling on each square. Moisten edges with water. Fold in half
 to form a triangle; seal edge with tines of a fork. Transfer to a
 cookie sheet and cut slits in top. Brush with cream. Bake 15 minutes.
 Cool on wire rack. Makes 12.

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Title: Orange Nut Coffee Ring
Keywords: Bread1, Breads/breakfast
Source: BREAD1.ZIP

 2 - Tbsp sliced almonds or chopped nuts
 1/3 - cup orange marmalade or apricot preserves
 3/4 - cup sugar
 1 - Tbsp grated orange peel
 2 - 10 oz cans refrigerated big flaky biscuits
 1/4 - cup butter or margarine, melted

   Heat oven to 375 degrees. Using 1 Tbsp solid shortening, generously
 grease 2 1/2 qt ring mold or 12 cup fluted tube pan. Sprinkle sliced
 almonds evenly over bottom and sides of greased pan. Spoon marmalade
 over nuts in bottom of pan. Combine sugar and orange peel; set aside.
   Separate biscuit dough into 20 biscuits. Dip each biscuit in melted
 butter, then in orange mixture. Stand biscuits on edge, slightly
 overlapping around prepared pan. Sprinkle any remaining sugar mixture
 over biscuits. Bake @ 375 degrees 25 to 30 minutes or until deep
 golden brown. Turn onto serving plate. Makes 12 to 15 pieces.

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Title: Wilderness Cinnamon Rolls with Cardamom
Keywords: Bread1, Breads/breakfast
Source: BREAD1.ZIP

 1 - cake fresh yeast (or 1 pkg active dry yeast)
 1/2 - cup sugar
 1/2 - cup butter
 1 - tsp salt
 1/2 - tsp ground cardamom seed
 1 - cup hot milk
 1 - tsp vanilla
 1/2 - tsp almond extract
 4 1/2 to 5 1/2 - cups flour
 3 - eggs
 1 - Tbsp cinnamon
 1/2 - cup brown sugar

   Dissolve yeast in 1/4 cup warm water. Combine sugar, butter, salt,
 cardamom and milk. Cool to lukewarm. Add yeast, vanilla, almond
 extract and 3 cups of flour. Beat until a smooth, soft dough forms.
 Add eggs and beat well. Add enough flour to make a stiff dough.
 Remove to a floured countertop  and knead until the dough is smooth
 and elastic. Place in a greased bowl and lightly grease the top of
 the dough.

   Cover the bowl with plastic wrap and let the dough rise about 1
 hour, until it has doubled in bulk. Turn it onto a floured board or
 countertop and roll into a rectangle 1/4" thick (with a width about
 2/3 of its length).

   Combine sugar and cinnamon, sprinkle the mixture on the dough and
 dot with butter. Roll the dough like a jelly roll, starting with a
 long side. Cut the roll into slices 1" thick. Place them in 2
 greased 9 x 13" pans. let the rolls rise about 45 minutes, until
 they've doubled in size. Bake @ 400 degrees for 20 minutes or until
 light brown. Top with confectioners' sugar icing when cool.

 Confectioners' Sugar Icing:  Combine 1 cup powdered sugar with 1 Tbsp
 melted butter and 1 or 2 Tbsp milk. Spread on rolls.

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Title: Deluxe Sticky Buns
Keywords: Bread1, Breads/breakfast
Source: BREAD1.ZIP

 DOUGH:
 1 - pkg active dry yeast
 1 1/4 - cup milk
 1/4 - cup sugar
 1/4 - cup butter
 1 - tsp salt
 4 - cups all-purpose flour
 CINNAMON FILLING:
 6 - Tbsp granulated sugar
 1 - Tbsp ground cinnamon
 1/2 - cup chopped pecans or walnuts
 1/2 - cup currants or raisins
 5 - Tbsp melted butter
 TOPPING:
 1 - cup dark corn syrup
 1/2 - cup firmly packed brown sugar
 1/2 - cup butter, melted
 1 - cup pecans or walnuts

   Combine yeast, 1/4 cup milk and 1 Tbsp sugar in a small bowl. Stir
 to dissolve and set aside for 15 minutes. The liquid should form a
 noticeable layer of small bubbles on the top. If it doesn't, the yeast
 is old and should be replaced.
   Combine remaining milk, sugar, butter and salt in a saucepan and
 heat until warm. (Butter doesn't need to melt. )In a large bowl, combine
 the mixture with 1 cup of the flour and yeast.
   Beat with an electric mixer at low speed for 2 minutes as you scrape
 the bowl. Beat 3 minutes at high speed. Use a wooden spoon to make a
 soft dough.
   Turn dough onto a lightly floured surface and knead it (with a fold-
 press-turn motion) until it's smooth and elastic, about 8 minutes,
 adding, more flour, if necessary. Shape the dough into a ball and place
 it in a lightly greased bowl. Rub the surface of the dough with oiled
 fingers to give it a light coating of oil. Cover the bowl with plastic
 wrap and let the dough rise in a warm place about 1 to 2 hours or until
 it has doubled in size. Punch it down; turn it onto a floured surface.
 Cover it and let it rest 10 minutes.
   Roll the dough on lightly floured surface, forming a thin rectangle
 about 12 x 20".
 For the filling, mix sugar, cinnamon, nuts and raisins. Generously brush
 the dough with melted butter and sprinkle it with cinnamon mixture.
   Roll the dough jelly-roll fashion, starting at a short end and ending
 up with a fat log 12" long.
 Cut rolls at 1" intervals, using a thread or serrated knife. Using the
 knife, saw gently back and forth. To use a thread, place it under the
 sides. Crisscross the thread at the top, then pull quickly.
   Combine the topping ingredients and spread the mixture in the bottom
 of a 9 x 13" pan.
   Put the rolls, cut side up (so the spiral shows) in the pan. Let them
 rise, covered, about 30 minutes.
   Heat the oven to 350 degrees. Bake the rolls about 25 to 30 minutes.
 Cool them in the pan 1 minute. Serve warm.

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Title: Pepparkakor Bread
Keywords: Bread1, Breads/breakfast, Swedish
Source: BREAD1.ZIP

 1/2 - cup butter
 1 - cup sugar
 2 - eggs
 1 - tsp baking soda
 1 - cup sour cream
 1 1/2 - cups flour
 1 - tsp cinnamon
 1 - tsp cloves
 1/4 - tsp cardamom

   Cream butter and sugar; add eggs and beat. Add baking soda to sour
 cream. Sift dry ingredients. Add to sugar mixture, alternately, with
 sour cream mixture. Bake in 9 x 5" pan @ 350 degrees at least 50
 minutes. Test with toothpick.

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Title: Sweet Potato Biscuits
Keywords: Bread1, Breads/roll, Yams
Source: BREAD1.ZIP

 3/4 - cup mashed, cooked sweet potatoes
 1/2 - cup melted butter or margarine
 1/2 - cup milk
 1 1/2 - cups unbleached white flour
 1 - Tbsp baking powder
 1/2 - tsp salt

   Combine the first 3 ingredients in a bowl; mix well. Add mixture of
 flour, baking powder and salt; mix well. Roll 1/2" thick on floured
 surface. Cut with 2" biscuit cutter. Place on lightly greased baking
 sheet. Bake in 450 degree oven for 15 to 20 minutes or until brown.
 Makes 1 1/2 dozen.

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Title: Hot Cross Buns
Keywords: Bread1, Breads/breakfast
Source: BREAD1.ZIP

 1 1/4 - cups milk
 2 - Tbsp active dry yeast
 1 - tsp salt
 3 - Tbsp light brown sugar
 1 - tsp ground cinnamon
 3/4 - tsp freshly grated nutmeg
 1/4 - tsp ground allspice
 1/4 - tsp ground cloves
 2 - eggs
 3 1/2 to 3 3/4 - cups unbleached white flour
 2 - Tbsp softened sweet butter
 1/2 - cup died currants
 GLAZE:
 1/2 - cup confectioner sugar
 2 - tsp warm milk

   Heat milk to lukewarm. Place yeast in large bowl; pour milk over
 it. Let stand until dissolved.
   Stir salt, sugar and spices into yeast - milk mixture; then beat in
 eggs, one at a time. Now, stir in enough flour to make soft dough. Beat
 in butter; continue to beat a full minute. Cover bowl with plastic warp;
 let rise until dough doubles in volume, about 2 hours.
   Turn dough out onto floured work surface; knead briefly, working in
 currants. Lightly roll dough out under your hands into a cylinder. With
 knife, cut off 18 even-sized pieces. Shape these into buns by rounding
 them with your cupped hands, tucking under the sides and pinching seams
 at bottom. Place them on greased baking sheets, 2" apart.
   Cover buns lightly with waxed paper; let rise in warm place until
 double their size, about 30 minutes. When ready to bake, slash a cross on
 top of each bun, first one way, then the other, with a very sharp knife or
 razor blade. Bake immediately in preheated 425 degree oven, 12 to 15
 minutes, until golden on top.
   Remove; cool slightly on racks before applying glaze. (To make glaze,
 mix confectioner sugar with 2 tsp warm milk. )To apply glaze, dip a
 chopstick or handle end of wooden spoon into mixture; drizzle a little
 over the buns, following the line of the crosses, which will have opened
 up somewhat during baking. Serve warm. Makes 18 buns.

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Title: Irish Soda Bread
Keywords: Bread1, Breads/noyeast
Source: BREAD1.ZIP

 1 - Tbsp butter, softened
 4 - cups all-purpose flour
 1 - tsp baking soda
 1 - tsp salt
 1 to 1 1/2 - cups buttermilk
 1/2 - cups raisins
 1/3 - cup Irish whiskey

   Preheat the oven to 426 degrees. With a pastry brush, coat a baking
 sheet, evenly, with the tablespoon of softened butter.
   Soak raisins in whiskey for 1/2 hour. Sift the flour, soda and salt
 together into a deep mixing bowl. Gradually, add 1 cup of the buttermilk
 beating constantly with a large spoon until the dough is firm enough
 to be gathered into a ball. If the dough crumbles, beat up to 1/2 cup
 more buttermilk into it by the tablespoon until the particles adhere.
 Add raisins and whiskey.
   Place dough on lightly floured board. pat and shape it into a flat
 circular loaf, about 8" in diameter and 1 1/2" thick. Set the loaf on the
 baking  sheet. Then, with  the tip of a small knife, cut a 1/2"  deep  "X"
 into the dough, dividing the top of the loaf into quarters.
   Bake the bread in the middle of the oven for about 40  minutes or
 until the top is golden brown. Serve at once. Makes one 8" round loaf.

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Title: Pepparkakor Bread
Keywords: Bread1, Breads/breakfast, Swedish
Source: BREAD1.ZIP

 2 - cups butter
 1 - cup sugar
 2 - eggs
 1 - tsp baking soda
 1 - cup sour cream
 1 1/2 - cups flour
 1 - tsp cinnamon
 1 - tsp cloves
 1/4 - tsp cardamom

   Cream butter and sugar; add eggs; beat. Add baking soda to sour
 cream. Sift dry ingredients; add, alternately, with sour cream mixture
 to sugar mixture. Bake in a 9 x 5" pan @ 350 degrees for at least
 50 minutes. Test for doneness with a toothpick.

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Title: Great Date Cinnamon Loaf
Keywords: Bread1, Breads/breakfast
Source: BREAD1.ZIP

 DOUGH:
 6 to 6 1/2 - cups all-purpose flour
 1/3 - cup sugar
 2 - pkg Active Dry Yeast
 1 1/2 - tsp salt
 1 - cup milk
 1/2 - cup water
 1/3 - cup margarine or butter
 2 - eggs, at room temperature
 FILLING:
 3 - Tbsp margarine or butter, melted
 1/4 - cup sugar
 2 - tsp ground cinnamon
 1 - 8 oz pkg chopped dates
 1 - egg white, lightly beaten
 Crumb Topping (recipe follows)

   Combine 2 cups flour, sugar, salt and undissolved yeast. Heat milk,
 water and margarine to 120 to 130 degrees. Margarine does not need
 to melt. Add to dry ingredients and beat at medium speed of electric
 mixer, 2 minutes. Add eggs and 1/2 cup flour; beat at high speed 2
 minutes. Stir in enough flour to make a stiff dough. Knead on lightly
 floured surface until smooth and elastic, about 8 to 10 minutes.
 Place in greased bowl, turning to grease top. Cover; let rise in warm,
 draft-free place until double in size, about 30 to 45 minutes.
 Meanwhile, prepare Crumb Topping.
   Punch dough down; divide in half. Roll each half to 16 x 7". Brush
 each with melted margarine to within 1" of edge. Combine sugar with
 cinnamon and sprinkle each rectangle; top with chopped dates. Roll
 each lightly from short end as for jelly roll and pinch seams and
 ends to seal. Place in greased 9 x 5 x 2" loaf pans. Cover; let rise
 in warm place until double in size, about 30 to 45 minutes.
   Brush loaves with egg white and sprinkle with Crumb Topping. Bake
 @ 375 degrees for 45 minutes or until done. Remove from pans and
 cool on wire racks.

 CRUMB TOPPING:
   Combine 1/2 - cup all-purpose flour, 1/2 cup packed light brown
 sugar and 1 - tsp ground cinnamon. Cut in 3 - Tbsp cold margarine.

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Title: Sweet Cinnamon Quick Bread
Keywords: Bread1, Breads/breakfast
Source: BREAD1.ZIP

 BREAD:
 2 - cups all-purpose flour
 1 - cup sugar
 4 - tsp baking powder
 1 1/2 - tsp cinnamon
 1 1/4 - tsp salt
 1 - cup buttermilk
 1/3 - cup corn oil
 2 - tsp vanilla
 2 - eggs
 STREUSEL:
 2 - Tbsp sugar
 1 - tsp cinnamon
 2 - tsp butter or margarine, softened

 Heat oven to 350 degrees. Grease and flour bottom only 9 x 5"
 loaf pan. Lightly spoon flour into measuring cup; level off. In
 large bowl, combine all bread ingredients; beat 3 minutes at
 medium speed. Pour batter into prepared pan. In small bowl,
 combine all streusel ingredients until crumbly; sprinkle over
 batter and swirl to marble. Bake @ 350 degree for 45 to 55
 minutes or until toothpick inserted in center comes out clean.
 Remove from pan immediately. Cool completely before slicing.
 Wrap and refrigerate leftover bread. Makes 1 loaf.

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Title: Johnny Cakes
Keywords: Bread1, Breakfast
Source: BREAD1.ZIP

 1 - cup water
 1 - cup stone ground white cornmeal
 1 - tsp sugar
 1/4 - tsp salt
 2 - Tbsp milk
 1 - Tbsp butter

   Heat water to boiling in kettle; meanwhile, in large mixing bowl,
 combine cornmeal, sugar and salt. Add boiling water, stirring gradually,
 into 3 ingredients; batter should be not be too thin. Add milk and
 butter. Using a small ladle, pour batter onto greased griddle, forming
 cakes 2 1/2 to 3" in diameter. Fry until browned on both sides. Serve
 with maple syrup. Makes 2 to 4 servings.

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